To make chat,arrange potato pieces in a plate or bowl. Add chick peas and sprinkle 1 tsp of chopped onions. Add one tablespoon of whipped curd. Sprinkle jeera powder,chat masala,red chilly powder. Drizzle tamarind sauce. Garnish with sev,chopped cilantro and grated carrot. Delicious chat is ready
Friday, July 27, 2007
Tuesday, July 24, 2007
coriander seeds 1 cup
chana dal 1/2 cup
urad dal 1/2 cup
red chillies as required
methi seeds - 1/2 spoon
cumin seeds 5 spoons
tamarind big lime sized
sesame seeds - 1/2 cup(optional)
dry grated coconut - 1/2 cup(optional)
Except coconut,tamarind and salt, roast all the ingredients untill a nice aroma comes. Take off the mixture from heat and let them cool.Once the ingredients are cooled,grind them to a fine powder along with tamarind and coconut.Make sure tamrind is cleaned and deseeded properly. Now to this mixture,add required quantity of groundnuts fried in oil.In the same oil,saute a tea spoon of mustard seeds and curry leaves and add a dash of hing to get a wonderful aroma.
Add this to powder and mix well. Add salt and delicious puliyogare mix is ready to mix with rice.
To eat, mix 2 or more spoons (adjust according to desired taste) powder wtih rice with a spoonful of ghee or oil to ensure it mixes properly and enjoy instant puliyogare.
This is my entry to the RCI Karntaka Cusine hosted by Asha.
To make bisi bele bath powder,
1 cup urad dal
1 cup chana dal
1/2 cup coriander seeds
red chiliies 20-25(adjust according to taste)
cumin seeds 5 tsps
cinnamon 2-3 small pieces
roast all the above ingredients in a tbsp of oil and make a fine powder after the ingredients are cooled.
This powder can be stored in an air tight jar and can used for 2-3 times or more.
To make bisi bele bath,
1 cup rice
toor dal 1/2 cup
tamrind big lime sized soaked in water
choice of vegetables(potatoes,carrot,green peas,beans)
Popu -> mustard,hing and curry leaves sauted in ghee
Cook rice wtih 2 cups water till soft and keep aside.Cook dal and veggies till soft.Extract tamrind juice.Make sure you have 2 cups of tamrind juice for 1 cup uncooked rice. Heat a wide ,sturdy pan.Add and saute popu. Add tamarind juice and bring to a boiling point.Now,add all the cooked ingredients(rice,dal and veggies).Let it boil for 2 more mins.Add salt and 5-6 spoons of bisi bele bath powder. top it off with a spoon ghee and serve hot with savories like papad,boondhi or sev. This is my entry for the RCI- karntaka cuisine hosted by Asha.
Friday, July 20, 2007
Tuesday, July 10, 2007
papad of any size(I used baby papads)
very finely chopped tomato,onion
salt,cumin powder,chat masala powder,red chilly powder
Mix all the chopped vegetables with salt and lemon juice. roast papad in microwave for 1 minute and sprinkle the vegetable mixture on roasted papad. Season with cumin powder,chat masala and red chilly powder to spice up. Enjoy as a delicous starter by itself or accompany it with any hot soup.
Monday, July 9, 2007
Friday, July 6, 2007
Matthis is popular tea time savory. I always knew them as "salted maida crisps " ever since I was a kid from my mom.My mom used to make two kinds whenever she made them.salted ones and sweet ones. Iam now posting here the recipe of salted ones.For the sweet ones the recipe is little different.
2 cups all purpose flour or maida
2 tbsp of butter softened or hot oil/ghee
1 tsp salt
1/2 tsp ajwain or carom seeds
water to knead the flour
and oil for deep frying
In a small bowl,mix together flour,ajwain or carom seeds,salt and butter. gently knead them using forefingers.When the dough looks crumbly,add water little by little to form a thick dough.Cover and keep aside for 10 mins. Knead well for 2 mins and divide into balls and roll them out like thin chapati and using a round cookie cutter or any desired shape cut them into rounds and prick with a fork in the centre. Deep fry in batches untill light brown in color. Store in clean ,air tight jar and enjoy with hot cup of tea.
Monday, July 2, 2007
1 cup all purpose flour
1 tsp baking powder
dash of salt
1.25 cup sugar
1/2 cup milk
12 tbsp butter or margarine.
In a small bowl,sieve together baking powder,salt and flour.Keep this aside.
Using a blender,beat eggs till fluffy and gradually add sugar.Beat this on medium speed till sugar is completely dissolved. Add flour mixture and beat again just untill everything is combined.
Meanwhile,in a saucepan,mixtogether milk and butter or margarine and heat untill butter melts.Stir this mixture to the flour mixture.
Pour this batter into greased baking pan and bake at 350 F for 20 mins or till toothpick inserted in cake comes out clean or cake springs back when touched.
Sunday, July 1, 2007
serves:10 medium sized cutlets
prep'time: 30 mins
Beetroot is wonderful veggie to me.I love the colour of cut beetroot. Apart from cooking this vegetable I also use beetroot to colour any other recipes if needed. I grate little beetroot and squeeze the juice to add color to the recipe that calls for a color. Few weeks back I tried cutlet with this vegetable and we all liked it. Good thing for me is my daughter also liked it.so,I knew another way to give her this wonderful veggie.
To make this cutlet I used
3 small beets
1 medium potato
1 medium onion
1/2 tsp grated ginger
1 tsp red chilly powder
1/2 tsp garam masala powder
1 tsp dhaniya powder
salt as required
1/2 tsp jeera
1 tbsp suji
1 tbsp maida/all purpose flour
Pressure cook beets and potato. Peel skin from beets and potato. Grate beets and potato .Heat 1 tbsp oil in a deep pan and add jeera,grated ginger and then onion.Fry for few minutes untill onion is cooked and then add grated beets and potato. Add all dry powders and salt.Mix well and let this mixture cool.
Now,make small lemon sized balls.Mix all purpose flour in water to make a thin batter.Spread suji on a palte.Take the veggie ball into your palm,flatten it like a tikki ,dip in flour batter and pat with suji on both sides and shallow fry this on a hot tawa and serve hot with tamarind sauce