Oil 1 tbl spoon.
Wednesday, June 3, 2009
Oil 1 tbl spoon.
Friday, May 22, 2009
Besan flour 1 cup
Sour buttermilk 1 cup
Make a paste of green chillies and ginger. Mix Besan, butter milk, salt, turmeric powder, ginger-chilli paste without any lumps. Heat the mixture in a pan till paste consitency. Spread this in a plate or aluminium foil. Cut them along one direction. Make a roll from each long strips.
Heat oil, splutter mustard and til. Garnish the rolls with the seasonings, coriander leaves and coconut.
Thursday, May 21, 2009
Wednesday, May 20, 2009
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.
Spinach 2 cups washed throughly
Wheat flour as required
salt as required
cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.
Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.
Thursday, April 30, 2009
Chicken leg pieces 2
Lemon juice or curds 1 tbsp
Turmeric powder 1 tsp
Chilli powder 1 tsp
Chicken fry mix 1tsp
salt as required.
oil 2 tsp.
Poke the chicken legs with a fork, in couple of places, Mix all the ingredients and marinate for an hour.
Shallow fry the chicken in medium flame, till the chicken gets cooked.