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Chandri Bhat Recipes

Chandri Bhat Recipes

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Published by Suganya
Spicy Fried Cauliflower Ingredients: 1 cup - cauliflower, cut into florets ¼ cup - minced onion 1 tsp - minced ginger 1 tsp - minced garlic 1 tsp - chili powder 2 tsp - vinegar a pinch - msg, optional 1 tsp - sugar 2 tsp - soya sauce spring onion greens to garnish salt to taste oil to fry Method 1. Deep fry cauliflower pieces in moderately hot oil till brown. Drain and reserve. 2. Heat 2 Tbsp. of oil, fry onion, ginger and garlic till well browned. 3. Add chili powder mixed with vinegar. Fry for
Spicy Fried Cauliflower Ingredients: 1 cup - cauliflower, cut into florets ¼ cup - minced onion 1 tsp - minced ginger 1 tsp - minced garlic 1 tsp - chili powder 2 tsp - vinegar a pinch - msg, optional 1 tsp - sugar 2 tsp - soya sauce spring onion greens to garnish salt to taste oil to fry Method 1. Deep fry cauliflower pieces in moderately hot oil till brown. Drain and reserve. 2. Heat 2 Tbsp. of oil, fry onion, ginger and garlic till well browned. 3. Add chili powder mixed with vinegar. Fry for

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Categories:Types, Recipes/Menus
Published by: Suganya on Mar 23, 2010
Copyright:Attribution Non-commercial

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07/26/2013

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Spicy Fried CauliflowerIngredients:
1 cup - cauliflower, cut into florets¼ cup - minced onion1 tsp - minced ginger 1 tsp - minced garlic1 tsp - chili powder 2 tsp - vinegar a pinch - msg, optional1 tsp - sugar 2 tsp - soya saucespring onion greens to garnishsalt to tasteoil to fry
Method
1.Deep fry cauliflower pieces in moderately hot oil till brown. Drain andreserve.2.Heat 2 Tbsp. of oil, fry onion, ginger and garlic till well browned.3.Add chili powder mixed with vinegar. Fry for few seconds.4.Add fried cauliflower and other ingredients, fry for a minute, Throw in thespring onion greens.5.Toss and remove from fire, serve immediately as a starter.
Serves:
1
Cauliflower Pepper FryIngredients:
4 cups - cauliflower, diced1 cup - onions, chopped1 cup - tomatoes, chopped1/3 cup - grated coconut1 tbsp - coriander seeds1 tsp - pepper 1 tbsp - fennel (saunf) seeds5 to 6 - red chilies6 flakes - garlicsmall piece - ginger 4 tbsp - oil1 piece - cinnamonsalt to taste
Method
 
1.Roast all the ingredients from coriander to ginger in a little oil and grind to a paste.2.Heat oil, add cinnamon and onion.3.When onions are brown and ground masala and tomatoes. Fry well.4.Add cauliflower and salt cover and cook on low heat till done.
Mixed Vegetable PulaoIngredients:
2 cup - mixed vegetables, cubed (carrot, beans, cauliflower, peas etc)2 cup - basmathi rice4 cup - water 1 cup - onion, thinly sliced4 tbsp - ghee or oil� tsp - sha jeera4 - cloves5 cm - cinnamon4 - cardamom1 - bay leaf 2 blades - mace2 - star anise1 tsp - ginger, minced1 tsp - garlic, minced3 tbsp - mint leaves, chopped3 tbsp - coriander leaves, choppedsalt to taste
Method
1.Wash the rice and drain completely. Add water and leave to soak for 15minutes.2.Heat the ghee or oil in a thick bottomed pan, preferably non stick. Add all thespices from sha jeera to star anise. Fry for few seconds. Add onion, ginger andgarlic. Fry till onion is light brown.3.Add vegetables, mint and coriander. Add the rice along with the soakingwater. Add salt to taste.4.When the liquid begins to boil, cover the pan with a lid and lower the heat.5.Leave undisturbed till the liquid is evaporated and the rice is cooked. (Youwill notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the bowl with a flat ladle or a spatula.There should be no liquid at the bottom of the pan)6.Switch off the heat. After 10 minutes gently stir the rice without breaking thegrains.7.Serve hot with a kurma ,curry, and/or raitha.
Tomato Capsicum PulaoIngredients:
2 cup - basmati rice
 
4 cup - water 1 cup - green capsicum, cut into thin strips (discard seeds)� cup - tomato puree� cup - onion, chopped5 tbsp - ghee or oil� tsp - sha jeera (black cumin)1 - star anise1 - bay leaf 1 tbsp - garlic, minced1 tsp - chili powder salt to tastecoriander leaves to garnish
Method
1.Wash the rice and drain completely. Add 4 cups of water and leave to soak for 15 minutes.2.Heat 2 Tbsp of ghee or oil in a small fry pan and lightly saut� the capsicumsand reserve.3.Heat the remaining ghee or oil in a thick pan, preferably non stick.4.Add sha jeera, bay leaf, garlic and onion. Fry till fragrant. Add chilli powder.Add the rice with the soaking water. Add tomato puree and salt.5.When the liquid begins to boil, cover the pan with a lid and lower the heat.6.Leave undisturbed till the liquid is evaporated and the rice is cooked. (Youwill notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula.There should be no liquid at the bottom of the pan)7.Switch off the heat. After 10 minutes add the reserved capsicum, gently stir the rice without breaking the grains.8.Garnish with coriander leaves and serve hot with a raitha.
Paneer Pudina PulaoIngredients:
200 g - paneer, cut into 1 cm cubes2 cup - basmati rice2 cup - water 1 cup - mint leaves, packed1 cup - onion, thinly sliced2 tsp - fennel seeds (saunf)3 tbsp - ghee or oil4 - cloves2 to 3 pieces - cinnamon, 2 cm long4 - cardamomsalt to taste
Method

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