MASALA PAV

MASALA PAV

This is a very simple recipe to make at home. Also you can eat something very tasty & different from your daily routine food.

Preparation Time: 15mins
Serves: 2

Ingredients:
2 - onions chopped, 2 - tomatoes puree, 2 – capsicums chopped, 2 tsp red chili powder, 1 cup grated cheese, 8 bun (Pav), ½ cup chopped coriander, 1 tbsp oil, 2 tbsp butter, salt for taste.

Method:
For Vegetable:
1. Take oil in pan and add chopped onion to it and saute it till it turns brownish.
2. Add chopped capsicum and saute it for 2 mins then add tomato puree to it and cook for 2-3 mins.
3. Add red chili powder, ½ cup cheese, salt and cook till oil separates.

For Pav:
1. Apply butter to pav.
2. Roast pav until they turn golden brown.

Cut each pav in to half. Now spread vegetable filling and garnish it with remaining grated cheese and chopped coriander on it.

Masala Pav is ready to serve :-)

TOMATO RICE

TOMATO RICE

Ingredients:
1-cup rice (pre washed, drained and then keep it for 20 mins), 2 tomatoes, 2 tbsp oil, 1 masala cardamom, 5-6 black pepper, 4 cloves, 2 bay leaf, 1 tsp ginger garlic paste, 2 cups of hot water, 2 cinnamon, 1 ½ tsp red chili powder, salt to taste, 2tsp ghee and cashew nuts for garnishing.

Method:
1. Heat oil in kadai and add cardamom, black pepper, cloves, cinnamon and bay leaf.
2. Add rice to it and stir for 2 mins.
3. Add tomato Puree and allow it to cook for 3 mins.
4. Add ginger garlic paste, red chili powder and salt to it. Stir carefully to mix well and heat through.
5. Add 2 cups of hot water to it. Stir it well and put the mixture in pressure pan and cook for 5-7 mins.
6. Remove the lid put ghee on the rice and garnish it with cashew nut while serving.

EGG PULUSU

EGG PULUSU

Egg Pulusu is a typical South-Indian or more specifically a Telugu Dish. Pulusu simply implies a mixture of tamarind juice with salt and chilly powder. The sour taste of tamarind catches on to the boiled eggs giving it a wonderful taste. Making small slits on the sides of the eggs will ensure the 'Pulusu' penetrates the eggs giving it the desired taste.

Serves: 4
Ingredients:
6 eggs, 1 onion, 1 tsp jeera (Cumin) seeds, 1 tsp methi seeds (Fenugreek seeds), 2 tsp coriander seeds, 2 tomatoes, 2 tbsp tamarind pulp, 2 tsp red chili powder, 1 tsp turmeric, 2 tsp ginger garlic paste, 1 tsp mustard seeds, Curry leaves, 2 green chilies, salt to taste.

Method:
1. Boil eggs separately, peel the shell. Make small slits on the sides of the eggs (this allows the gravy to seep in). Keep aside.

2. Fry onions with jeera, methi, and coriander seeds and grind to paste.
3. Heat oil in a kadai, splutter mustard seeds, fry green chilies, curry leaves, ginger garlic paste and add tomatoes.
4. Fry well adding red chili powder, turmeric and salt.
5. Keep frying well and add the boiled eggs also and fry for few more minutes.
6. Now add the ground masala and the tamarind pulp. Stir in well and fry till oil separates.
7. Add water if the masala is too thick and boil for 10 mins.
8. Serve hot with rice.

CHINESE MANCHURIAN!!

CHINESE MANCHURIAN!!

This ever-popular Chinese dish is really easy to make. When you eat these deep fried vegetable balls in a Soya sauce based gravy, do not let ordinary things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!

Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves: 4
Ingredients :
For the Manchurian (vegetable balls):
½ grated cabbage, 2 grated carrots, 2 chopped onions, 2 finely chopped capsicum, 2 tbsp cornflour, 5 tbsp plain floor (maida), 3-4 garlic cloves finely chopped, 1 green chili finely chopped, salt & pepper to taste and oil for deep frying
For the Soya Sauce based Gravy:
2 tsp ginger garlic paste, 5-6 green chilies finely chopped, ½ cabbage (finely chopped), 2 chopped carrots, 2 chopped onions, 2 chopped capsicums, 2 cup water, 1 tbsp Soya sauce, 1 tbsp cornflour mixed with 1 cup of water, 2 tbsp oil, 1tsp sugar and salt to taste.

METHOD:
Preparation for Manchurian (Vegetable ball):
1. Mix the grated cabbage, carrots, onions, capsicum, garlic cloves, green chili, salt and pepper well.
2. Add cornflour and maida to it. Add water and make sticky dough.
3. Roll in to small balls.
4. Heat oil in pan and deep fry the balls. Keep it aside.

Preparation for Manchurian Gravy:
1. Heat oil in pan, add chopped onions and let it cook till golden brown.
2. Add ginger garlic paste, green chilies, cabbage, carrots, onions and capsicum to it. Cook it for 2 mins.
3. Add water, Soya sauce, sugar and salt mix well and cook for 1 min.
4. Add cornflour mixed with water slowly to above mixture and stir it well. Cook for 5 mins
5. Gravy is ready. Now put the Manchurians in the gravy and cook it for some more time.
6. Manchurian with Gravy is ready to serve.

MANGO PULP FRUIT COCKTAIL

MANGO PULP FRUIT COCKTAIL

Ingredients:

1/2 cup Mango pulp, 1 cup - Whipped Cream, 1 tbsp- Condensed Milk, Fruit Cocktail tin or you can use fresh fruits(Apple, mango, chikoo, banana, strawberry, orange and pomegranate)

Method:

Mix the mango pulp, whipped cream and condensed milk together.

After they are mixed, add the fruit cocktail tin or fresh chopped fruits in the above mix.

Serve chilled.

Tip:

Try adding more whipped cream to get rich, creamier and wonderful taste. I know people would worry about fat content, but you can try with non-fat things also. Try using non-fat condensed milk, fat free whipped cream. This is just for our satisfaction that we are in-taking less fat. :-))

Dill Idlis: A Konkani Delicacy

Dill Idlis: A Konkani Delicacy

Dill Idlis (Dill is called Shaepi in Konkani). Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).
In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup (butter) and honey while eating.

Fresh Dill:
Ingredients:
2 cups chopped fresh dill, 1 cup jaggery, 1 cup beaten rice, 1 cup grated coconut, 1 cup cream of wheat and 1 tsp salt.

Method:

1. Blend Dill, jaggery, beaten rice and coconut with sufficient water to yield a thick atta dough.

2. Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.

3. Spoon dough to small idli bowls and steam for 15 -20 minutes till set.

To Serve: Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm! :-)

EGG MASALA

EGG MASALA

An absolute delight and a quick dish to prepare. You can boil eggs while you are preparing the masala.

Serves: 4
Preparation time: 15 mins
Ingredients:

4 onions, 5 garlic cloves, 1 piece Ginger (small piece), 5 green Chilies (chopped), 1tbsp coriander powder, ½ tbsp red chili powder, 1 tsp turmeric powder, 3 tomatoes (medium size), 3tbsp vegetable oil, 1tbsp cumin powder, 6 Eggs, 1 red chili, Coriander leaves for garnishing, and Salt to taste.

Method:
1. Boil eggs, shell and keep it aside.
2. Heat oil in the pan and add onions, green chilies, and ginger-garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.
6. Stir it, cover the pan and let it cook for 10 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves, green and red chili.