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This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". Whenever you feel like eating something spicy in meals, this is a favorite option in all Marathi families. For this recipe what you need is fresh and small eggplant. It goes great with poli, bhakri or rice. Ingredients Small Eggplants (Vangi) - 6-8 For stuffing Grated dry coconut - 3 tablespoon Roasted Peanut Powder - 1/2 cup Roasted Sesame seeds Powder - 2 tablespoon Nicely chopped onion - 2 medium Chopped coriander - 1 tablespoon Garlic paste - 1/2 teaspoon (optional) Red chili powder - 1, 1/2 teasppon Goda Masala - 1 teaspoon Lemon juice - 1 teaspoon Jaggery - 1 teaspoon Salt as per taste For Tadka Oil - 2 tablespoon mustard seeds - 1/2 teaspoon Asafetida - 1/4 teaspoon Turmeric powder - 1/2 teaspoon Procedure The first step is to mix all the ingredients of stuffing in a bowl. Now remove the stem of eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Then stuff each eggplant with the above prepared masala. Heat oil in kadai and make tadka of given ingredients. Now place all the stuffed eggplants. The open side should be facing
the oil. Cover it with plate and pour some water on it and let it cook in the oil. By this method eggplants will not stick to the bottom. (this is my Mai aaji's idea). When eggplants changes it's colour, add remaining stuffing, mix wel and cover it again to cook for two minutes. Now add water just to cover the top of the eggplants. Again cover up till eggplants get fully cooked. Garnish it with coriander leaves. As mentioned earlier, goes very well with bhakri, Poli or rice I think most of you must have knew about this recipe but I specially post this recipe for Sanghai's Fall in Love with purplish Brinjal event. And I wanted to dedicate this recipe to My Grandmother, Mai Aaji. She taught me most of the traditional Maharashtrian recipes. She was a very great cook (In Marathi we say 'Sugran'). I think I can write one separate blog of her recipes and cooking tips & tricks.
FRIDAY, JUNE 5, 2009
Last month my niece Aadyaa was here. She loves Palak soup like anything. As we all know Palak (spinach) is an iron rich vegetable. So I prepared this soup for her««.. And she just loved it and was asking more ('ajun' in Marathi) in her bowl«« So a healthy soup for the rainy season.
Ingredients Palak (spinach) - 1 bunch Milk - 1,1/2 cup Onion - 1 small Garlic - 4-5 cloves Ginger - 1 inch
Green chili - 1 (optional) Black pepper powder - 1/4 tea spoon Corn flour - 1 teaspoon Sugar - 1 teaspoon Butter - 1 teaspoon Salt to taste Procedure Wash the spinach neatly. Now cook spinach, 1/2 cup milk, onion, chili, garlic and ginger in pressure cooker for 2-3 whistles. Let it get cool. Now make a thin paste in the mixer. Sieve it with 1 cup of milk added into it. Add sugar, salt and butter and boil it for a minute. Now make a thin paste of corn flour and pour it in the soup and boil it for 30 seconds. Sprinkle some black pepper powder. Garma garam Palak soup is ready. I would like to send this recipe to Pavani's Cooking For Kids-Leafy Greens started by Sharmi's original CKF announcement. And Soumya's SWC- Cooking with greens event
TUESDAY, SEPTEMBER 29, 2009
Hara Bhara Kabab
"Hara bhara kabab", Naam se hi pata chal jata hain««Hara (Green) colour is because of spinach. As a teenager, it was one of my favorite starter in restaurant. Then after marriage, I started making this at home. In our home everybody likes this 'Ghasphus ke Kababs'.
Ingredients Spinach - 1 bunch Boiled Green peas - 1 cup Boiled potato - 4 Green chilli, ginger and garlic paste - 1 tablespoon
1 cup Gram flour (Besan) . Make a round tikki shape of the mixture. Make a paste of spinach.4-5 Red chilli powder .1 tablespoon . THURSDAY. It's very easy to make . 2010 Palak Kadhi This is a very simple Kadhi with lots of iron into it. Now shalow fry tikkis on low flame for 3-4 minutes. Procedure is almost same as Maharashtrian Kadhi or Gujrathi Kadhi. Spinach.2 cups For Tempering Oil .1 teaspoon Corn flour . Mash boiled green peas and potatoes.1 bunch Curd (Dahi) .2-3 tablespoon Garlic cloves .1/2 teaspoon Salt to taste Water . Serve hot Hara bhara kabab with tomato ketchup or green chutney.Chopped Coriander leaves . Blanch spinach leaves in salted water. that is palak into the Kadhi makes it iron and calcium rich. In some places of Maharashtra it is also called as 'Palakache Alan' Ingredient Spinach (palak) . After 3-4 minutes. drain it.1 teaspoon Sugar . MARCH 18.2 tablespoon Chat Masala .2 tablespoon Salt to taste Oil for shallow fry Procedure Wash and clean Spinach leaves. Now mix all the ingredients except oil.
1 Cup Water . roti or Bhakri.1/2 teaspoon Cumin seeds . Then add whisk mixture of curd. Now whisk together curd. Take a kadai and make a tempering of given ingredients.1/4 teaspoon Turmeric Powder . Boil it for 2-3 minute or till the consistency you want.1. Add spinach and cook it until done. Chop it very finely. Now add salt and sugar into it and mix well.1 table spoon Grated ginger . Now allow it to come to a boil.1 tea spoon . red chilli powder. gram flour and water. I freak out on that Thali. Gujarati Kadhi I love GUJARATI food. No lumps of gram flour should form. 1/2 cup Gram flour .1/2 teaspoon Procedure Clean and wash spinach neatly. Ingredients Curd . Serve hot with Rice.Mustard seeds . Specially the little sweetness in every recipe. Add chopped garlic and saute it till it becomes slightly brown. At my hometown Nashik.1/2 teaspoon Asafetida . there is a famous restaurant for Gujarati Thali. Frequently I make Gujarati Kadhi like Panchavati Hotel. "Hotel Panchavati".
Beat it properly so that no lumps will form. cloves and asafoetida. Add sugar .2-3 Procedure Mix curd. black pepper. It's a good Appetizer. It contains Kokum which is also called as Amsol or Sola.2-3 Fenugreek seeds .2-3 Cloves -1-2 asafoetida .1/2 tea spoon Curry leaves .salt & ginger and mix well. Ingredients . water and gram flour.a pinch Round red chili (bor mirchi) .Sugar .1 Black pepper . curry leaves. So Kadhi with Sola is SolKadhi.1/8 tea spoon Cardamom . Lastly add red chili and turn off the flame. Sol Kadhi Solkadhi is a traditional digestive cool pink drink. Heat ghee in small kadai add cumin seeds. cardamom. fenugreek seeds. It not only touches your tongue but your soul also. It is so tasty that we call it as "SOUL KADHI". It's Baby pink color is also sooo « cute.1 table spoon Salt to taste For Tadka Ghee . Serve hot with rice. phulkas or mungdal khichadi with papad and Gorkairi pickle. Boil for few minutes on low flame.2 tea spoon Cumin seeds . Pour the tadka on kadhi and mix well.
Kokum Petals . Some people have solkadhi with Roti or Rice. But if you want you can take fresh coconut milk. Refrigerate it. But now a days nobody wants a traditional drink they needs something different so I prepared it with soda. I generally use Dabur Hommade Coconut Milk. Serve cool SolKadhi with a garnishing of chopped coriander.1 Tea spoon Salt & Sugar as per taste. Make a paste of Rosted cumin seeds. KokMok "Kokum Sharbat" is another very popular summer drink in Maharashtra.5-6 Coconut Milk .3/4 Cup Green Chili. but I love to drink it as it is. Garlic Cloves and Green Chili in mixer. Usually Kokum sharbat is prepared with kokum syrup (which is available in market with added sugar) and water. coconut milk and the paste. Soak Kokum petals for 1-2 hours. . Procedure Take a coconut milk in vessel.1/4 Tea spoon Chopped Coriander . Squeeze petals and strain the kokum water.1 Garlic Cloves . And named it as "KokMok' . you can add some water to it. If you find it very thick. Add salt and sugar and mix wel. Blend Kokum water.2-3 Rosted cumin seeds .
1 cup Sugar . Now Serve this chilled drink in hot hot summer. THURSDAY. Bajirao Peshwa. Sprinkle some chat masala over it.2 scoops Procedure . I am in love with Mango Mastani as good as Bajirao was in love with his Mastani«. you must be knowing MASTANI««. JULY 2..) Chilled Milk .1/8 teaspoon Procedure In a glass (I took Champagne Flute just for lovely presentation) add some crushed ice.Ingredient Kokum Syrup .1 cup (preferably Alphonso mango. There are many flavours like rose.pistabadam etc. But I know if you have visited Pune once in your life. Orange. in Mastani but I love the most is Mango Mastani. strawberry.1.1/2 teaspoon Soda . Sujata Mastani house chain is very famous in Pune. )«««. It's a thick Mango milk shake topped with Mango Ice-cream.1 glass Crushed Ice . 2009 Mango Mastani Mango Mastani «« sounds strange?«« you must have heard about Bajirao. you can use limca also. Now slightly tilt the glass and pour soda very slowly. Ingredients Mango Pulp .2-3 table spoon Chat Masala .Mastani in history ( Mastani was a very beautiful woman and mistress of the great maratha warrior. I can say.2 tablespoon Ice cubes -3-4 Mango Ice-cream . I used sprite here. then pour Kokum Syrup. It is a most famous dessert in Pune.
sugar and ice cubes. so my cosister. Put a big scoop of Mango ice-cream on the top. Make a thick Mango shake.1 Cup Mango Pulp .It is very simple method.1. Pour thick shake in glass. Shrawani suggested me to make it with Alphanso Mango Pulp.1 cup Milk .4 cups Cashew nuts for garnishing Procedure . I would like to contribute this recipe for cooking4allseason's Mango Mela! Mango Sheera Now a days I am busy with my parents. Blend it by blender or in Mixer. Put a long spoon in it and serve as chilled as you can. 1/4 Cup Sugar . Sheera is a traditional dish of Maharashtra. My little niece keeps me busy through out the day. Ingredients Medium Rava (Semolina) . sis and her family. Today I took a chance to post this very special seasonal recipe for u. It's a Mango season. Mix mango pulp.1 cup Pure Ghee . milk.
you can add yellow colour. Garnish it with Cashew. You can serve chilled Kheer as dessert. sim the gas and add shevaya stirring continuously. Cook it for one minute. Boil it for another 5 minutes. take 1 teaspoon of ghee and add Pup and milk mixture to it. Put milk to boil in a big vessel. so the colour of Sheera is natural. Keep aside Roast cashew and keep aside. Now in same Kadai. Today is Eid.1/8 teaspoon Cashew chopped . Cook till all the liquid has been absorbed and sheera leaves the sides. When it started boiling. So Eid Mubarak to all of you. Add roasted rava stirring continuously so that no lumps will form. Let it boil for few seconds. Show older posts Showing newest posts with label soya. I called up her for dinner and made her favorite dish Pav bhaji and shevayachi kheer. Showing newest posts with label soya. SEPTEMBER 20. 2009 Shubha Navratri with Shevayachi Kheer On last Saturday.1 cup Milk . When shevaya cooked properly add cardamom powder and cashew nuts. Show older posts . Add sugar.1/2 teaspoon Cardamom Powder . one of my friend was shifting to another place. I have used Alphanso mango. Garnish it with almond and pista.5-6 Almond and pista for garnishing Procedure Roast shevaya in ghee till it turns slightly brown. Keep stirring in between else it will stick to the bottom. This dish is similar to Shirkhurma. Add sugar and mix properly. If you want. Mix wel.Heat ghee in a heavy bottom Kadai. Her son. SUNDAY.6 cups Sugar . You will get nice smell of roasted rava now. Ingredients Shevaya / Vermicelli . Harsh just loved it. Roast rava on low flame till it turns slightly golden brown. Transfer it into a plate and let it cool.5 teaspoons Pure Ghee . Serve hot with purees. Switch off the gas. Blend Mango pulp and milk together.
3 tablespoon Salt to taste Procedure Take 5 cups of water and add little salt into it. On this weekend. Add 2 cups of water and mix wel. chopped garlic and ginger . Saute it for a minute. May be with soya chunks or granules or from Tofu. Then add all sauces and salt.2 teaspoon Red chilli sauce . If u want more gravy with it you can add little water to it and cook for 2 minutes.2 medium Green chillies . Boil the water . After going through so many recipes.1 teaspoon Tomato sauce . It turned out very wel.) Ingredients Soya chunks .1 inch (Grated) Spring onion Chopped for garnishing Soya sauce . Saute it for a minute. Chilli Soya Chunks Serves: 3 to 4 Source: eCurry . Now soak soya chunks for 30 minutes. Taste and feel was very near to chicken chilli. I went to grocery shop and buy some soya chunks and tofu. Add red chilli. Drain the chunks.5-6 (chopped finely) Ginger . After that remove the cover and again cook for 5 minutes. . I made tofu hariyali a very healthy side dish with Tofu. Heat oil in a pan. Remove from the flame. Garnish it with spring onions and serve hot with fried rice. Cover it and let it cook for 10-12 minutes.2-3 teaspoon (optional) Oil . Now add onions and capsicum.1 Onion cut in cubes .5-6 Capsicum cut in cubes . Saute it till onion becomes slightly transparent. I wanted to try something of Soya.1 cup Dry red chilli .Chilli Soya Chunks From so many days.1 Garlic Cloves . Add soya chunks into pan. I finally selected Chilli Soya Chunks.
letting it cook for about 5 mins and until well combined. the soya nuggets will absord more and more water making the dish drier than you may wish it to be. 5. Turn the heat to high and add this to the pan with the soya nuggets. Garnish with the spring onions. Add salt and toss well. . Mix well. Boil about 4 cups of water and add about 2 tsp salt and the soya chunks to it. capsicum. cut into squares 2 tbsp ginger garlic paste (I used freshly minced ginger and garlic) 6 dry red chillies (adjust to taste) 2 tbsp soya sauce 1 tbsp tomato sauce/ketchup/hot and sweet sauce 2 tbsp oil Spring onions or scallions for garnishing Salt to taste How I Made It: 1. add the onions. Keep closed and let it soak for 30 mins. 3. 4. Squeeze them gently to remove excess water and add to the pan. To this. Mix well on high for 30 seconds and then lower the heat to medium-low. pureed tomato and tomato sauce. add the soya sauce. chopped into rough squares 1 large tomato. Fry for 2-3 mins on medium heat until the red chillies turn brown and the onions get transparent. pureed 2 green chillies (I used Thai chilli padi) 1 small capsicum. Make sure you adjust water accordingly because as you keep this dish longer. scallions and serve with rice or roti. Cook closed for 8-10 mins. Heat the oil in a pan and add the dry red chillies. Since I serve it with chapatis.What I Used: 1 cup uncooked Soya Chunks/Meal Maker 1 onion. adding more plain water if required). In the reserved water (adjust to get 1.5 cups water. 2. Note: The quantity of sauce in this recipe can be varied according to personal choice. 6. green chillies and ginger-garlic mixture. I wanted more gravy than normal. Drain the soaked chunks and reserve the water.
ground in a mixer 1/2 cup coconut milk 1 tsp ginger garlic paste 2 green chillies 1 tsp red chilli powder (optional. anything you have in the fridge) 1/4 cup grated coconut.Edited to add tips from The Wandering Minstrel and Soma: .To remove the 'stink' present in soya chunks which some of you may not like. . sliced long 1/2 cup chopped mixed vegetables (carrots. Please feel free to share how you go about prepating the soya chunks before cooking. Cool. pea. cauliflower.Soak those nuggets in a bowl of hot water. along with 3-4 spoons of milk . or adjust to taste) A pinch of turmeric powder 1 tbsp oil Salt to taste Spices: 1 bay leaf 2 pods cardamom 3 cloves . Soya Chunks / Meal Maker Kurma Recipe Serves: 2 Preparation time: 30 mins Ingredients: 1. add some minced garlic and boil in water for 5 mins. squeeze out extra water and use as above. beans.5 cup soya chunks 1 large onion.that takes away the raw soya taste and leaves the soya nuggets creamy and smooth.
Ever since Sia announced her RCI event. nan and pulao. Vegetarian Recipes I tried potato saagu a while back and loved it. . The first one itself did not disappoint me. Fry for another 30 mins. Ramya's Mane Adige is a chock full of awesome Karnataka recipes and I found just the one . 2. turmeric and chilly powder/green chillies. Finally. Fry until transparent and add all the spices. Soak soya chunks in a bowl of hot water along with 3-4 spoons of milk. squeeze out all excess water and set aside. add the ground coconut. its been nagging at the back of my head. 3. Fry for 2 mins until the flavour and smell comes out. add salt.Mixed Vegetable Saagu Recipe! I tweaked the recipe a little bit depending on the ingredients I had in hand. lower flame to sim and add the coconut milk. constantly coming back during the weekend when I try to decide what to make. I took the plunge and browsed through the blogs she had listed in her event announcement. Mixed Vegetable Saagu Recipe Labels: Mixed Vegetables .1" piece of cinnamon 1 star anise (optional) 1 tsp roasted jeera / cumin powder 1 tbsp coriander / malli powder How I Made It: 1. mixed vegetables and soya chunks. rotis. Next. There's no need to add any water. Once the vegetables are done. the soya chunks will give out water as they cook. Vegan . I never knew it was a Karnataka / Mangalore dish. After about 20 mins. Mix well. bring to a soft boil and remove from fire. last weekend. Then add the ginger garlic paste. Heat oil in a pan and add the sliced onions. drain. However. 4. Goes very well with chapatis. Mix well and cook closed for about 10-12 mins until the vegetables are soft.
carrots. peas and potatoes) 4 tbsp thick coconut milk 4 shallots. finely chopped (or use 1 small onion) A generous pinch of hing /asafoetida / perungaayam A pinch of turmeric Salt to taste taste For Masala: 2 tbsp grated coconut (fresh or frozen) A 1" cinnamon stick 3 cloves 4 black peppercorn (or 1/2 tsp crushed pepper/pepper powder) 1 tsp grated ginger 2 shallots / small onions 2 tsp Pottukadalai / chana dahlia / split chickpeas 2 green chilies (adjust to taste) For Tempering: 1 tbsp oil 1/4 tsp mustard seeds .Mixed Vegetable Saagu Recipe Serves: 2 Recipe adapted from Mane Adige What I Used: 1 cup chopped mixed vegetables (I used beans.
Fry until golden brown. I knew there are so many great recipes for palak paneer in our blogosphere so wasn't too worried about finding one. 3. roti or rice. Grind the ingredients listed under 'For Masala'. Heat oil in a pan and add the ingredients listed under 'For Tempering'. Next add the ground masala and fry for another minute or so before adding the cooked vegetables. chapati. . Serve hot with poori. Add salt. Cook the vegetables in a closed pan until soft with very little water. Palak Paneer/Cottage Cheese in Spinach Gravy Labels: Paneer . Add turmeric powder and hing to this. 2. Add 1 cup water and let the curry simmer for about 5 mins. Turn off heat and pour the coconut milk over the curry. 4. If you give him butter naan and palak paneer every day.A few curry leaves How I Made It: 1. I don't think he would tire of it so easily. When the mustard seed start spluttering. 6. That and pizza! I got some fresh organic red spinach from the wet market complete with roots and snatched up the last bunch before it was all gone. except for quantities of some. You can adjust the consistency at this stage by adjusting the water. Be warned that this is not one of those quick and easy recipes. Don't cook them too mushy. Zeroed in on Sailu's blog. finally. I didn't make many changes to her recipe. Mix well. Vegetarian Recipes TH loves Palak Paneer. 5. It takes time to cook but is definitely worth the effort and time. add the chopped shallots or onion.
1 tsp Chilli powder .1 cup Spinach/Palak . shredded Onions . pureed Ginger garlic paste . 2. Blanching is a cooking term that describes a process of food wherein the food substance. red chilli powder.2. 3. removed after a brief. Meanwhile.1 medium. . slit Cumin .4 cups. Finally blend in the cream and stir in well before removing from fire. Add the blanched spinach to the above paste and cook for another 10 minutes or so. .1 tbsp How I Made It: 1. Add the tomato puree and let this paste cook for a good 10 minutes. Combine and cook for another 2-3 minutes. The ghee will start separating at this point.1 tbsp (optional) Ghee . It will splutter and fall all over your cook top so reduce flame to sim. chopped Ripe tomatoes . 7. Add ginger garlic paste.What I Used: Serves 2 Recipe source Paneer .2 tsp Green chillies . Stir occasionally. is plunged into boiling water. frying lightly.1 tsp (optional) Cream/malai . 6. Add cumin seeds to the leftover ghee and let them splutter. Drain and set aside.2 big. usually a vegetable or fruit.Source 5. Add the fried paneer and required water with salt. 4. depending on how much water you have added. Heat ghee in a pan and fry the paneer cubes lightly. coriander and curry masala and fry for 2-3 minutes. I added very little water since I like a thick gravy for this dish. Then add the onions and green chillies.2 tbsp Curry masala . timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.1 tsp Coriander powder . blanch* the spinach and make a paste in the same blender you used to puree the tomatoes.
The original recipe called for blanching and peeling the tomatoes. Potato . I will try making a paste of the onions too because it was irritating to bite into it when the rest of the gravy was so creamy. Use that water later to make the gravy thinner as desired. Srivalli's Curry Mela and Vandana's Paneer: A Delicacy Aloo Palak .Its not necessary to blanch the spinach if you don't feel comfortable with the process. A subzi and some steamed rice is all I have energy for after work and poking around strangers' houses. I am sending this to Manina's Eating with the Season. . And its generally a quick recipe for me since I chop the spinach during weekends and freeze it or sometimes buy it chopped.Potatoes in a Spinach Gravy Labels: Palak/Spinach . I avoided that too. . Vegetarian Recipes I really can't believe how fast time is flying. I have been making mostly simple sabzis the past week since we have been apartment hunting almost every evening after work. Its been week since my last post.Next time.I served it with chappathis but next time its going to be naan :) Notes . Aloo Palak Aloo Palak is a sure-shot winner at home since TH loves both potatoes and palak. . Boiling it in some water is also fine. Vegan .
Now add the spinach and some salt. chapatis.a pinch Salt .to taste Oil . cubed Onion .a small piece (Alternately. coriander. This is optional but I love the flavour so added it) Ginger . or to taste (I used 3 green chillies) Turmeric powder . This goes very well with phulkas.2 tsp Coriander / malli powder .2. rice and even dosa.2 cups.) What I Used: Palak / Spinach / Cheera . minced (or 1/2 tsp garlic paste.2 to 3. 3. Add the potatoes and very little water. 2.1 tsp Red chilli powder . chopped Potatoes / Aloo . Mince the garlic and ginger together. chilli and turmeric powders and fry for another minute. downwards!) Cumin / jeera / jeerakam powder . (which reminds me . Heat oil in a pan and fry the onions till they turn soft and transparent.1/2 tsp. Add to the above. I am sending this over to Mansi's Vegetarian Thanksgiving Event. (A fork inserted should come out clean) 4.what happened to RCI??) and the authentic recipe includes addition of some methi or fenugreek leaves to it. y rava dosai 1 cup rice flour 1 cup rava 1 cup maida flour 2 big onion cut small 2 green chili . chooped (I used 5-6 shallots so that works as well) Garlic pods .5 tbsp (I used 1 tbsp ghee / clarified butter for a better flavour) How I Made It 1. you can use 1 tsp ginger garlic paste but the taste is going to differ by a lot. My version is very customized to my laziness so you may or may not find it to resemble something you would get in a Punjabi restaurant .1. Keep covered and cook till potatoes are almost done. Add the cumin.1 small.Aloo Palak is originally a Punjabi recipe. Mix well and cook on a low flame for 15 to 20 mins.
I tried this receipe and worked excellent . Heat tawa and grease it. serve with hot chutney..i found this and it worked out . I also tried with other receipes. green chillies cut finely.htm THIS IS FROM AMMA'S WEBSITE two cups rawa two cups rice flour one cup curd one tablespoon coconut bits 1 teaspoon black pepper 1 teaspoon jeera 4 green chillies half cup oil 1 teaspoon salt Cooking procedure: Mix rawa. Put one serving spoon of batter round on the tawa . coconut bits to the batter and mix well. It came out well. The link is http://innoconcepts. optional : u can add green chillies .The batter should be watery .com/mallika. salt with water and make a batter. try this and post ur feedback Hi Swarnal5. pepper . and u should pour the dosa from outside . rice flour. cumin to the batter . mix the other ingrediant and pour the batter on the hot tava. Rava : Rice flour = 3:1 Mix this with sour buttermilk . They all come out well. add gehhe r oil for dosas . (Start from the edges of the tawa and finish it on the middle since you cannot spread easily like rice dosai).allow this for 1 hour . Keep this batter for about one to two hours.A from Inno Concepts.. a bit watery. . I tried making RAVA DOSA with the receipe from "Tiffin variety" cookbook by Mallika Badrinath. add a bit of ghee on top.ginger sliced curry and coriander leaf cut small mustard seed. Hi swana15 . it should be like thick butter milk. The dosa was crispy and tasty. jeera and salt mix the flour with water. The batter should not be too thick. These books are now available in U. i too was searching for rava dosa receipe served in restaurants .salt . jeera. Put one teaspoon oil round the dosai and cook for three minutes and turn it and cook it for three minutes . Add whole pepper.S. beaten curd.Then add water .
grated A few curry leaves 1/2 tsp urad dal / uluntham paruppu / uzhunnu parippu 1/4 tsp mustard seeds / kaduku A few roasted cashewnuts to garnish (optional) Coriander leaves. add chillie jeera asafoetida little jeera pepper powder curry leaves finely cut kothmir etc with 4 yablespoons sour curds. Hi the proportion for rava dosa is 1 cup rava i cup rice flour 1/2 cup maida if u want add a teaspoon of corn flour for that golden colour and crispiness.Hello everybody. potatoes and beans) 2 green chillies. Well. It was so delicious. I used to make the rave dosa with curd. chopped. let the mixture of these sit for an hour and add any chillies. I bet your dosas will be better than any of the restaurant dosas! Vegetable Rava Upma Recipe Serves: 2 What I Used: 1 cup rava / semolina 1 onion. I follow this recipe that has these proportions: 1 cup rava. chopped (carrots. Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). jeera as per your preferences. . finely chopped 1/4 cup peas (fresh or frozen) 1 cup mixed vegetables. So now i use the electric non-stick Tawa and the dosas come without sticking. RAVA DOSA!!! Thank you all. 1/4 cup maida. 1/4 cup rice flour. and thus the batter for ravadosa. If you do not have an electric tawa. It gets stuck to the iron tawa that I use. for garnish (didn't have any this time) 2 tsp oil Salt to taste How I Made It: 1. 1 cup sour curds. leave it for half an hr. I made Rava dosai to saw your receipe. Transfer to a bowl when done and set aside to cool. omit the curd and the dosas won't stick to the tawa.Last 3 days onwards in my house breakfast is RAVA DOSA. chopped (adjust to taste) 1" piece ginger.
2 handfuls of diced cauliflower and the soya balls with 4 cups of water. Heat a kadai and pour 4tbsp oil. add 1/2 cup of chopped onions and fry them to a light brown colour. Then put them in a mixi and run for a second. Then pour cold water on it and again soak for 5 minutes. Squeeze the water out of the soya balls with the help of yr fingers. 1sp chilli powder. Add enough salt to it. SOYA BALLS VEGETABLE MASALA: Soak 1 cup of soya balls in hot water for 15 minutes. y SOYA FRY. Then drain the water completely. Then drain the water completely. Then again drain the water completely and squeeze out the extra water. Fry the vegetables until the tomatoes are mashed finely and the oil oozes on the surface. green chillies and ginger. Also add 1sp chili powder . Continue to cook and stir for another 5 mins.2. When the oil becomes hot. stirring constantly to avoid lumps. 1sp turmeric powder. Mix well. Then add 1/2 cup of chopped tomatoes. 1/2sp ginger paste. Then lower fire to sim and add the roasted rava little at a time. 1 cup of chopped onions. 5. 3 garlic flakes and 4 green chillies into a paste and add this to the masala. urad dal and curry leaves. Heat a kadai and pour 4 or 5 tbsp oil. 1tsp chopped green chillies. Now add the peas and vegetables. 4. Lastly add ¼ cup of fresh coconut. add 1sp cumin seeds. 1/2 cup of chopped capsicum . Open. When the oil becomes hot. Then pour cold water on it and again soak for 5 minutes. 3. Heat oil in the same pan and add the mustard seeds. grind 1 cup of shredded coconut with 1sp fennel seeds. add salt and mix well. They will change like shredded coconut. add the onions. Soak 1 cup of soya chunks or soya balls in hot water for 15 minutes. Remove and serve hot with sambar and chutney. 1/2sp garlic paste and 1sp fennel seeds powder and fry well until all the water is evaporated and the vegetables are mashed well. Now add the soya chucnks with 2tbsp chopped coriander leaves and fry well for a few minutes. Add about 3 cups water and cook closed until the vegetables turn soft. Fry for 4-5 mins until the onions turns golden brown. Squeeze the water out of the soya balls with the help of yr fingers. Then again drain the water completely and squeeze out the extra water. put off the fire and mix well . Now add 1 cup of diced potato. When the dal turns golden brown and the mustard seeds splutter. 2 cups of chopped tomatoes and 1sp turmeric powder. When the vegetables are half-cooked.
Onion pacchidi will be a good accompaniment. garam masala and mix well. Saute until golden brown. 3. this is Sanjeev Kapoor's receipe. Stir well. Set it aside.Fry till it turns golden brown. Later add the gravy and mix it well for about 2 mins. Now add salt. heat oil. Add the vegetables and make sure they are coated well with the gravy. 2 small onions finely diced. 1/4" cinnamon stick. To make the recipe more enticing you can add some toasted cashews in the end. Soak soya chunks in hot water for 15mts. 1/2" fresh ginger. Add little water. Allow it to come to a boil before putting the lid on.2 cups vegetables cut into small pieces(carrot. 4. 1 green chillie. Then add chopped tomatoes in high flame and mix well. Simmer the gas and let it cook for about 20 to 25 mins or until rice is done. squeeze out the extra water and take. 1/4 cup oil and ghee mixed (any oil). Add 2tbsp chopped coriander leaves and mix well. Cook until dry. In a pan. 3 cloves. This SOYA DHANIA MASALA will be good with roti. . Let the gravy simmer until you get the desired consistency. After a couple of mins. cut garlic pods. Then add the ground paste.and mix well. close and cook for sometime. add the rice and mix. To this add the diced onions. bunch of coriander leaves. Soak the rice in cold water for about 30 mins. ginger and onion one by one. then add soya chunks. garlic.beans. Pour the oil and ghee combined in a big pan. Finally add water(for 1 cup of rice add 2 cups water) and salt. Grind the ingredients mentioned to form a gravy.1/4 cup grated coconut METHOD: 1. Make paste of green coriander one bunch along with required green chillies. For garnish you can use some bay leaves and corriander leaves.cauliflower and peas) TO MAKE GRAVY: 2 tomatoes. Hi. 2. Vegetable Pulao Ingredients: 2 cups Basmati rice. add jeera.
I had asked people to share their favourite paneer dish in the Edible Garden Facebook page. I was quite surprised to see that Paneer Burji got the most votes. Vegetarian Recipes Some time back. Fry for a minute. Once the onions turn soft and pink. I was surprised that this simple dish that I hadn't even bothered to blog about impresses so many people. and turmeric. The capsicum should be crunchy.Paneer Burji. stirring in between. garam masala and capsicum. Simplest Recipes . Stir well and cook on low fire for 7-8 mins. You can change around the masala powders (like using pav bhaji masala) you use and experiment with adding different vegetables (like adding tomatoes). Garnish with the coriander leaves and serve warm with rotis or use in a sandwich. Paneer .Paneer Burji / Bhurji Recipe Labels: Capsicum/Bell Pepper . chopped fine (adjust to taste) 1/2 of a capsicum. add the jeera. Now add the paneer. only followed by paneer tikka masala. chopped fine A pinch of turmeric 1/2 tsp jeera powder 1/2 tsp garam masala Fresh coriander leaves to garnish 2 tsp oil Salt to taste How I Made It: 1. 3. Paneer Burji Recipe Serves 2 What I Used: 1. The beauty of this recipe is.5 cups paneer. 2. Heat oil in a pan and add the onions and green chillies. chopped fine 2 green chillies. my most versatile paneer recipe . its entirely flexible. crumbled 1 small onion. salt. Yum! . Adjust salt. So here goes.
the very next day. Gobi Manchurian Recipe What I Used: 2 cups cauliflower. chaat. but I have measured out the ingredients quite accurately so this should come out well for you. Yes. why do you ask? I really wish I had step by step pictures.. especially to show the batter consistency. One evening. Its easy to find Indian food in Singapore. aloo paratha. especially North Indian. That evening we went. Cauliflower . not so much unless you are ready to go the extra mile to Little India. and I was happy only after I polished off an entire plate of gobi manchurian all by myself. Your mind wanders back to the dosa and sambar.That's so ridiculously simple that if you use store-bought paneer cubes. I made it at home. Me? I crave Gobi Manchurian. Vegetarian Recipes You are away from home for an extended period of time. Vegan . I drove TH nuts saying I want gobi manchurian and I want it now. You have tasted most of what the local cuisine has to offer you. this should be done in less than 15 mins. all those things you took so much for granted back home. cut into florets Oil to deep fry For the batter: 5 tbsp maida / plain flour . rasmalai. The next day. dal chaawal. How's that for a quick dinner idea? Easy Gobi Manchurian Recipe Labels: Capsicum/Bell Pepper . literally. Snacks Wraps and Appetizers . but Indo-Chinese.
Heat oil and fry the onions. since the soy sauce and chilly sauce may have salt. . Now add the cornflour-water mixture and mix until the sauce thickens. Fry for 30 more seconds. minced 2 green chillies. Fry until golden brown and drain on kitchen towels. depending on heat level preferred) 1/4 tsp pepper powder 1 garlic clove. Mix well for 5 seconds and lower heat back down. green chillies. chopped fine 4 cloves garlic. minced A pinch of salt About 1/4 cup water For the sauce: 1 small onion. and garlic until the onions turn golden brown.3 tbsp cornflour 1/2 tsp red chilli powder (optional. Check salt and add more only if necessary. Repeat. slit midways (use to taste) 2 tbsp tomato ketchup 1 tsp green chilli sauce (optional but recommended) 2 tsp soy sauce 2 tsp vinegar 2 tsp cornflour mixed with 4 tbsp water Salt. chopped fine 1/4 cup capsicum. 5. 2. Heat oil until its just short of smoking hot. Add the ketchup and the green chilli sauce to the onions and mix well. Turn the heat to high and add the soy sauce and vinegar. Set sauce aside. 3. Let's start with the sauce. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. check before adding How I Made It: 1. 4. capsicum. Fry for 30 seconds. coat each cauliflower with the batter and drop it into the hot oil. if using.
5. Add the cooked rice with required salt and mix well.2 tbsp Salt . 6. Once all the cauliflower florets have been fried. Increase the heat to maximum and pour the soy sauce in.1/2 cup Capsicum .1/2 cup Chopped onions . Heat the oil in a pan and lightly saute the onions till translucent.6. Note: this recipe is for the dry version of gobi manchurian that's usually served as an appetizer. .to taste How I Made It: 1.2 cups Chopped carrots . stirring continuously. Let it fry for another 3-4 mins and then remove. Add the ginger garlic paste and fry for another minute.2 tbsp Pepper . You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice. add to the sauce and mix well. Next add the capsicum and pepper and mix well. Now add the carrots and beans and keep frying till the vegetables are half cooked. 3. 4. Keep stirring for 10-15 seconds and then lower the heat. Fried Rice Serves 2 What I Used: Cooked Basmati rice .1 tbsp Soy sauce . Serve hot garnished with coriander leaves or green onions.2-3 tsp Oil . 2.1/2 cup Chopped beans .half of a medium sized one Ginger garlic paste .
cubed Onion . Increase the heat to maximum and add the soy sauce mixing well for about 30 seconds. cubed Soy sauce . Add the onions and saute for another minute. Then add the capsicum and saute for another minute.add ONLY after checking because the soy sauce has salt in it! How I Made It: 1. you can stop at this stage and serve it.1 tsp Cornflour . add pepper powder and the fried baby corn pieces. Lower the heat. Pour in the cornflour+water mixture and stir well. If you want a dry dish to serve as an appetizer. 4.Baby Corn Manchurian This is a dish I have only tried in restaurants. mixed in half cup water Spring onion .1/2 of one. Don't let it boil.2 tsp Crushed shallots .about 10-12.to make your dish look prettier and smell nicer . Mix well. Set aside on a kitchen towel to drain excess oil. Its important not to brown them and retain the crunch.2 tsp Capsicum . Heat some oil in a pan and fry the ginger garlic paste for about 10 seconds. or just prefer it that way.optional Salt .2 tbsp Pepper powder . I followed my sister's recipe for Gobi Manchurian and that I have tasted and verified is yummy! So I am just replicating her recipe here. Add the halved baby corn in this and deep fry till golden brown. Make a thick batter with all the ingredients. If you want some gravy then proceed to step 4. .1 tsp. What I Used (Serves 2) Baby corn . cut into half. 3. with slight changes in quantity. for easy reference. 2. I have never tasted a home-made version so I was a bit apprehensive. Cornflour tends to thicken the gravy so remove once you have mixed it in.1.2 tbsp Maida . For the batter Cornflour .2-3 (optional) Chilli powder .1/2 tsp Salt For the gravy Ginger garlic paste .4 tbsp Ginger garlic paste .
5. Sesame Seeds . pulao or biryani (like they serve it in Hyderabad). chopped fine. Garnish with some spring onions and serve hot. dry roast 2 tbsp peanuts until roasted and brown. Its loosely based on a recipe I saw in a Nita Mehta book at the library. Onions . heat 1 tbsp oil in the same kadai and throw in the washed and slit baby brinjal. Hyderabad Style Bagara Baingan Recipe . I also haven't been visiting as many blogs as I used to and my unread blogs list on reader just keeps getting longer and longer. dry roast about 2 tbsp of white sesame seeds / til / ellu until golden brown. then make sure you keep that in mind while adding salt to the final dish. Mine was raw and unsalted so if you are going to use the salted kind. Vegetarian Recipes I am getting increasingly lazy these days. In the same oil. Fry until soft and set aside. Then. I made this Bagara Baingan ages ago. I feel like I have lost the mojo to try out new stuff with as much frequency as I used to or click pictures with as much interest. I have about 4 food photography basics posts in my drafts just lying there because I have to edit and upload pictures to go as examples with the posts. I didn't borrow it so made this based on what I could remember from her recipe. We are using the same kind used for ennai kathirikkai kuzhambu. The amount of ingredients are all my own approximation but it turned out very tasty. Ok now for the step by step. Set aside. First. add 1 onion.Step by Step Labels: Brinjal . Peanuts . a perfect combo with roti. Set aside. Next. Vegan . .
While you let that fry. Yes. To this. with salt. Add the tamarind water made with a small lemon sized ball of tamarind and 1 cup warm water. add 2 tsp readymade ginger garlic paste. Ok next step. I know this looks kinda gross so let's quickly get this over with. the onions would have started to brown. 1 tbsp coriander powder and 1-2 tsp red chilli powder. Alternately. By now. Mix well and stir for a minute until the paste thickens. you can add a little bit of water while grinding. add a 1" piece ginger and 2 garlic pods ground together.To this. grind the sesame and peanuts with 2 tbsp grated coconut to a smooth paste. Which looks like this. quick! . add 1/4 tsp turmeric powder. 1 tsp jeera. Add the ground paste and mix well.
They are from a dish I made just before this. Cook closed for 5-10 mins until the gravy thickens. The sesame really helps enhance the taste too! .. This tasted really really good and I really think I should make more curries with roasted peanut paste as the base.*Please ignore the stains on my stove. not so bad once its mixed.. Thank you* Ah. So mix well and then. add the fried baby brinjal. Serve warm with a garnish of chopped coriander leaves. .
In the same oil. To this. Then add the ground paste and fry for a minute. Drain and set aside. grind together with the coconut and little water to form a smooth paste. 5. Extract the tamarind paste in 1 cup warm water. . chopped fine 1" piece of ginger 2 garlic pods (or 2 tsp ginger garlic paste) 1/4 tsp turmeric powder 1 tsp jeera/cumin seeds 1 tbsp coriander powder/malli podi 1 tsp red chilli powder (or to taste) A small lemon sized ball of tamarind 1 tbsp oil Salt Fresh coriander leaves for garnish How I Made It: 1. Mix well and fry for another minute. chilli powder. click here. 2. Set aside to cool. fry the onions and ginger garlic paste until golden. Fry the brinjals in oil until soft but still holds shape. Grind the ginger and garlic together if using fresh gg paste. mix. then add the brinjals and cook closed for 5-10 mins. Dry roast the peanuts and sesame seeds separately until golden brown. 4. add turmeric powder. Add the tamarind water. Ranjani made a video of this recipe so if you want to check it. Garnish with fresh coriander leaves before serving.Bagara Baingan Recipe Serves: 2 What I Used: 6 purple baby brinjals 2 tbsp white sesame seeds 2 tbsp peanuts 2 tbsp grated coconut 1 onion. 3. jeera. Then. coriander powder and salt.
. Now add the purée. Remove from heat and open it after the pressure has settled. Add the spices listed and mix well. cover the lid and pressure cook it just before the whistle starts to come. Then add the lauki and saute for a couple of minutes. you can also substitute it with dahi. because lauki tends to leave water as it is. Also do not add more water while pressure cooking. Heat oil in a pressure cooker. y y y y y ²²²± 300 ²²²± 50 ²²²± 2 ²²²± 1 ²²²± 1 ( ) ( ) . The tomato purée gives a bit of a tang which makes this dish interesting. Garnish with dhania & serve hot with roti. add jeera. salt.Recipe: 1 medium size Lauki cubed 1 large tomato 2 tsp red chili powder 1 tbsp dhania powder 1 tsp haldi powder salt to taste 1 tsp jeera 2 -3 tsp oil Dhania (herb) for garnish Purée tomato in a blender. Enjoy! Garam (Hot) lauki ki sabzi with roti ~ my entry for VOW-bottlegourd event NOTE: We call the liquid in the sabzi as ³jhol´. It¶s that simple and takes no time. So the name of the dish as my Mom calls it is Jhol ki Lauki TIP: Instead of tomato purée. (Chane ki Dal and Ghiya ki sabzi) . If you prefer you can remove the skin by blanching the tomato into boiling water and then purée as well.
. .1/5 ²²². . . peeled and cubed 1/2 tsp Turmeric Powder 2-3 Green Chilies. .y y y y y y y y ²²². . . . 3-4 . . . 2-3 . . . .1 ²²± 1/5 ²²² ²²² ( ) 2 .1 ²²². . . . (Chane ki Dal and Dhodhi ki sabzi) . Kaddu Ki Sabzi Recipe Ingredients 1/2 kg Kaddu (pumpkin/ sitaphal). . . . . . .1 ²²²²²². chopped y y y . .
and salt and mix it well. Add 1 tsp water and cook on a lower heat till kaddu turns tender. peeled and cubed 3 red Chillies. green chilies and sauté for 1 minute. Cook till done. Red/Yellow pumpkin. red chillies and turmeric powder. amchoor and garam masala powder and mix well. broken into pieces 1/2 tsp. Sugar Salt to taste Method: * * * * Heat oil. add mustard and cumin seeds. Turmeric powder 1 tbsp. Cook on low heat for 2 minutes and continue cooking till all the water evaporates Ingredients: 3/4 kg. add hing. Add sugar. Oil 1/2 tsp.y y y y y y y y Method Salt to taste 1/4 tsp Garam Masala Powder 1/2 tsp Coriander Powder 1 tsp Sugar 1/2 tsp Amchoor (dried mango powder) 1/2 tsp Methi Dana (fenugreek seeds) A pinch of Hing (asafetida) 1 tbsp Oil y y y y Heat oil in a pan and add methi dana and when it changes color. Cumin seeds/ mustard seeds 3 tbsps. . Add ½ cup water. Now add kaddu pieces. sugar and salt. coriander powders. turmeric. Add the pumpkin pieces and stir-fry.
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