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Last edited by Chitvish; 28th December 2009 at 06:14 PM.
You can use both fresh as well as frozen peas.
Peas - 1 cup ( mash raw fresh peas in the mixie adding minimum water)
Besan - 1 cup
Green chilli-ginger paste - 2 tsp (or more)
Oil - 2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Hing - ½ tsp
Slit gren chillies - 2-3
Fruit salt - 1 tsp (or cooking soda-1/2 tsp)
Please follow the steps as in Dhokla
Last edited by Chitvish; 28th December 2009 at 06:16 PM.
I learnt this from a TV show.
Bread slices - 5 (cut into squares)
Heat oil & shallow fry the pieces till crisp.
Oil - 1 tbsp
Onion - 1, chopped
Green chillies - 2-3, slit
Tomato - 1, chopped
Fry the above well & then add:
Tomato sauce - 1 tbsp
Chilli powder - 1 tsp (or more)
Garama masala - a pinch.
Mix well, switch off & add fried bread cubes.
Serve garnished with finely chopped onions, chopped coriander leaves & lemon wedges.
Last edited by Chitvish; 28th December 2009 at 06:18 PM.
Raw groundnuts - 1 cup
Besan - 2tbsp
Rice flour - 2 tsp
Red chilli powder - 1 tsp
Just wet the groundnuts completely, by smearing water on them, very lightly but thoroughly.
Mix all dry ingredients well.
Sprinkle over the wet groundnuts & shake the vessel well for them to get a uniform coating.
Carefully transfer the coated groundnuts to a baking sheet. See that there is not a single cluster.
Bake at 220 deg C for 15 mts.
The time & temperature are likely to vary slightly for different ovens.
Allow to stand for 10 mts.
Cool thoroughly & store airtight.
Last edited by Chitvish; 28th December 2009 at 06:20 PM.
This, I learnt from a TV programme.
Kabul channa (chick peas) - 1 cup
Chopped mint & coriander leaves - each ½ cup
Jeera - ½ tsp
Crushed coriander seeds - 1 tsp
Olive oil - 2 tsp
Baking powder - !/2 tsp
Salt, haldi & pepper
Soak channa overnight in plenty of water & drain well.
Grind to a paste & add all other ingredients.
With wet hands, make small balls and deep fry to golden colour in oil.
The outside should be crisp & inside soft.
Serve with tahini paste:
Grind roasted til seeds, salt, pepper powder, lime juice and salt to a paste.
Can be served also with:
Soak chick peas (channa) in plenty of water with a pinch of soda, for about 8 hrs. Then wash very well & pressurise in enough water with a dash of salt, till soft. Drain & reserve the water.
Parsley generally used for hummus is not easily available; so I use coriander leaves.
Grind together the following:
Cooked channa - ½ cup
Garlic pieces - 3,4
Lime juice - 1 tsp
Low fat curds - 4 tbsp
Chopped coriander leaves - ½ cup
Chilli powder - 1 tsp
Olive oil - 1 tsp
If necessary, add the drained liquid to get the right consistency.
Last edited by Chitvish; 28th December 2009 at 06:22 PM.
This is the "crunchy-munch" popular among the youngsters, today.
What I follow is similar to my recipe caramel pori. No baking, no mess!
Since it is not easy to get unsalted popcorn, I am giving the simple method to pop the corn ay home easily.
Take 1/4 cup corn kernels, 1/2 tsp oil, one medium heavy pan & a liid for that.
Heat the saucepan well & add corn kernels & oil.
Cover & keep the heat high. When you first hear a popping sound, take the pan holding the handle "swish" it around once & put back on high heat. Cover.
Within a mte all the corns will pop; switch off & open. There may be a few unpopped kernels which may be removed.Use freshly popped corn.
For 4 cups of popcorn, we need
Butter - 1 tbsp
Sugar - ½ cup
Water - 1 tbsp
Keep the popcorn & a greased plate ready,.
Heat the butter mixture in a small pan, stirring continuously, till the syrup boils well, turns thick & honey coloured.
Last edited by Chitvish; 28th December 2009 at 06:24 PM.
Last edited by Chitvish; 28th December 2009 at 06:26 PM.
You can use store-bought parotas for this.
Parotas - 3-4
Mince the following
Ginger - 1 tbsp
Garlic - 5 pcs
Green chillies - 3
Capsicum - 1
Mix to a bajji-like batter:
Cornflour - 5 tbsp
Maida - 3 tbsp
Salt, chilli powder to taste.
Add all minced ingredients.
Keep oil for deep frying.
Cut parotas into 4 or 5 pieces, dip with hand in the mixture & deep fry.
Remove when completely done & serve garnished with finely chopped spring onion.
Last edited by Chitvish; 20th December 2009 at 02:12 PM.
Knead together first
Maize flour - 1 cup
Maida - 3 tbsp
Oil - 3 tbsp
And the add water & knead to a dough consistency.
Rest for 30 mts, roll into balls & roll each ball, as thin as possible & prick all over with a fork.
Make small balls because it is not easy to roll.
Cut into 8 segments & deep fry.
Drop in hot oil & then fry on a low flame till bubbles stop completely. This is important to get them crisp.
Good ripe tomatoes - 3 (show in flame, deskin & chop)
Medium capsicum - 1 (show in flame, deskin & chop)
Onion - 1 (show in flame, deskin & chop) Onion is optional.
Green chillies,minced - to taste
Coriander leaves, finely chopped
Salt, sugar, vinegar & pepper powder to taste
Ajwain - ½ tsp
Mix everything together. & mince for just 2-3 secs – should not grind it & make it a paste. This is necessary only if you want to use it immediately, fresh.
Serve this with corn chips.
Crush lightly in a plate, top with grated cheddar cheese & Mw for 1-2 mts & serve.
Nachos is a more elaborate dish utilizing corn chips served with salsa & melted cheese.
First spread nachos in a bowl, top with salsa. Spread grated cheese & MW Hi for 3-4 mtes till cheese melts.
Last edited by Chitvish; 20th December 2009 at 02:09 PM.
For this the essential ingredients are
Raw cornflakes ( not toasted or breakfast cereal)
Cashewnus, raisins, peanuts ( roasted or raw)
The optional ingredients are:
potato thin strips to be fried or ready made chips
Sago flakes (available in NI shops only)
Red chilli powder+salt+a dash of podered sugar.
Since most of these ingredients get scattered when deep-frying, it is better to take small batches in a metal strainer, immerse in hot oil, lift when fried & transferred to an oil-absorbent kitcen tissue.
Last edited by Chitvish; 28th December 2009 at 06:29 PM.