Cucumber Pancakes (Pudlas) Cucumber Pancakes (Pudlas) Ingredients: 250 gms cucumbers 1 cup gram flour (besan) 1 tsp. chilies, finely chopped 1 tsp. ginger paste 1 tsp. amchur powder 2 tsp. dhania/jeera powder Salt to taste Method: 1. Add all the masalas to the gram flour and make a thick batter adding enough water. 2. Grate cucumber and add it to the batter and make a pancake like uttappam. 3. Serve with coconut chutney or tomato sauce.
Bendi Pyaz Bendi Pyaz Ingredients: 250g okras (Bendi) 250g onions, chopped 30g green chilies, sliced long 1 bunch coriander leaves 1/4 tsp turmeric 75g oil Salt to taste Method: 1. Wash the okras, pat dry and cut into 1" pieces. 2. Heat oil in a pan, add okra pieces, onions, green chilies and cook for 15-20 minutes on low heat by covering with a lid. Stir occasionally. 3. Now, add salt, turmeric, chopped coriander leaves and stir well.
Kurkure Cheese Balls Kurkure Cheese Balls Ingredients: Grated cheese (any kind) - 100 gms Maida - 1 cup Coriander leaves - one big bunch Green chilies - 2-3 Salt - according to taste Pepper - according to taste Egg - 1 Method: 1. Beat egg and keep aside. 2. Chop coriander and green chillies finely. 3. In a bowl, mix grated cheese, maida, salt, pepper, chopped green chilies,coriander, beaten egg and some water to make a smooth batter. 4. Heat oil in a pan. Pour the batter in oil in form of small balls. Fry till done. 5. Serve with maggi sauce.
gobi methi..... hai folks.....now gobi plenty in the market nice tough looking ones though soft from inside...with that methi leaves r also lush now...so here we go... one full gobi..cut into floweretts methi leaves two cups chopped[vendiya keerai] a little of mustard,jeera,kala jeera,[karunjeeragam] red chillies broken 2 to 3 a little oil to fry them. when the oil is warm in kadai add the mustard jeera ,kala jeera and redchillies and once it has spluttered add the cauliflowers flowerets and fry them with some haldi and salt....once it is half way cooked add the methi leaves chopped into it and fry until done..this is very bland and very good with chapathis......let me know how u like this...regards sunkan
Mag ni Dal ni Khichdi (Yellow moong with Rice) Mag ni Dal ni Khichdi (Yellow moong with Rice) 1 cup(s) split yellow gram (yellow moong dal) 1 cup(s) rice 1 teaspoon(s) cumin seeds 1/2 teaspoon(s) each of asafoetida and turmeric powder 1" piece ginger finely chopped 1" stick cinnamon 2 green chilli(es) chopped 8 whole black peppercorns 2 tablespoon(s) ghee (clarified butter) 5 cups water salt to taste Wash and soak the split yellow gram and rice together for 15 minutes. Drain. Heat the water in a vessel till very hot. Keep aside. Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot. Add the cumin seeds and let them splutter. Now add the chopped ginger, green chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder. Stir fry on medium / low level for about 2 minute(s). Now, add the split yellow gram, rice and salt. Mix well. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy. NOTE: Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes. Serve hot immediately topped with lots of ghee (clarified butter) and accompanied by Gujarati Kadhi
Kachchhi Chana Batata Kachchhi Chana Batata Ingredients 250 gms black chana soaked overnight and boiled till tender reserve stock 1/2 cup 1/2 bunch mint leaves chopped 1/4 bunch coriander leaves chopped 1 tsp salt 1/2 cup tamarind water 1 tbsp cummin powder 2 potatoes boiled and diced 1 tbsp red chilly powder 1 tsp chaat masala Instructions To the boiled chanas add salt, cummin powder, red chilly powder and half of the mint leaves. Then set aside for 1 hour. Add the remaining ingredients and the reserved stock. Toss well and serve. Kacch is a place in urban Gujarat
Konkani Chana Batata Konkani Chana Batata Ingredients 250 gms black chana dal, soaked overnight 4 medium-sized potatoes 2 tsp red chilli powder 1/2 tsp haldi (turmeric) 2 tsp dhania powder (ground coriandar) 1 tsp jeera powder (ground cumin) 100 gms tamarind, soaked in water 100 gms kokum, soaked in water Coriander leaves, finely chopped (also called cilantro) Salt to taste Oil to cook Method 1. Boil the chana till tender, with salt. 2. Half boil the potatoes and peel. 3. In a kadhai, heat two teaspoons of oil. Add red chilli, haldi, coriander and jeera powder. 4. Add the boiled chana, mix well and let it cook for eight to 10 minutes. 5. Dice the boiled potatoes and add to the chana. 6. Strain the soaked tamarind and kokum and add to the chana. 7. Mix well and cook for five to eight minutes. Garnish with finely chopped coriander leaves and serve. Kokum is used in South-Western Indian cooking mostly. Kokum grows on trees and has purple flesh. It will add a purplish color to food and certainly make it sour in taste.
comment Hi friends, Above are the two different style of chana and potatoes.Do try and let me know how you like it..
Chana (Chickpea) Burgers Ingredients Chana (Chickpeas) - 15 1/2 oz can, drained and pureed or soaked overnight,pressure cook and puree Onion - 1/2 medium, grated Carrot - 1 medium, grated Tomato puree - 1 tbsp Ground cumin - 2 tsp Ground coriander - 1 tsp Oatmeal - 3 tbsp Plain flour - to coat Oil - 1 tbsp Thoroughly mix the first 8 ingredients and shape into 8 balls. Flatten into burger shapes and coat with a little flour. Heat the oil and fry the burgers in batches for 10-12 minutes. Serve with a tomato and cucumber salad.
Paneer Butter Masala Hi Sonu / Sunkan, Can any of you ladies share here the recipe for Paneer Butter Masala? I have got some frozen ceylon parotas for the weekend dinner and want to try Paneer Butter Masala as a side for it. Not sure if the recipe is already posted somewhere in the site, I could not locate it. If so, please point me the thread. Thank U, Malar.
