January 17, 2010 at 12:49 pm · Filed under Snacks, Starters ·Tagged quick
This is a very simple and quick preparation of Dahi Wada. It tastes just like the traditional urad daal wada. Here is the quick recipe for 4 servings
Ingredients you will need:
- Jeera Butter – 28 Nos.
- Buttermilk – 4 Cups
- Dahi (Yogurt) – 4 Cups
- Grated Ginger – 2 tsp
- Mint paste – 2 tbsp
- Finely chopped green chili- 1 tbsp
- Chat Masala – 2 tbsp
- Red Chili Powder – 2 tbsp
- Cumin/Jeera Powder – 2 tbsp
- Finely chopped coriander
- Sugar – to taste
- Salt – to taste
Procedure:
- Blend the curd, little water until it is smooth. Mix chopped ginger, chopped green chili, mint paste, salt and sugar with the curd in a bowl. Keep refrigerated for at least 30 mins.
- Soak the Jeera butter in the butter milk for 2 mins.
- Arrange 7 of them in a plate.
- Pour the refrigerated curd over them.
- Garnish with chat masala, cumin powder, red chili powder and chopped coriander.
That’s it. Ready to serve!
Try it out and let me know how you like it.
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July 15, 2009 at 10:39 am · Filed under Main Course ·Tagged curry
Yesterday night, I had plans to make palak paneer. But the grinder didn’t do its job well and the palak was spread all over the kitchen. All the palak was wasted; I was very much disappointed and was about to cry.
Then J came along and said he would try to make something out of the paneer. Then he used the preparation of the palak paneer and came up with this mouthwatering dish – Methi Paneer Malai. It was really yummy and tasted very good with phulkas and jeera rice.
As its name suggests this preparation is a combination of slightly bitter methi (fenugreek leaves), soft and delicate paneer and has richness of malai.
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July 13, 2009 at 9:03 am · Filed under Main Course ·Tagged menu
The very first thing we think of whenever we plan a get-together or invite relatives or friends is the menu. Here I have listed a few combinations I prepared and did go well with each other. You can replace any item as per the availability and time.
Every item in a thali(dish) should be diversified in looks and taste so that they balance each other. Most importantly, the menu should be decided in such a way so that it provides all the nutrition. That’s why we have daal, rice, roti, bhaji, raw raita as basic items in a thali.
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July 13, 2009 at 8:14 am · Filed under Main Course ·Tagged curry, quick
This – a 10 ingredients, 10 steps recipe – tastes good with
Puri or Daal-Rice.
Ingredients
- Cauliflower – 1 cup cut florets
- Green peas – 1/2 cup
- Cumin seeds – 1 tsp
- Small Green chili -1
- Garam Masala – 1/2 tsp
- Chili Powder – 1/4 tsp
- Coriander Powder – 1 tsp
- Curry Leaves 3-4
- Salt
- Oil
Recipe
- Cut Cauliflower into small florets -should be a cup full.
- Heat oil in a thick pan.
- Lower the heat.
- Add cumin seeds, green chili, turmeric powder, curry leaves , cauliflower florets and peas
- Mix it well so that the florets get coated with the turmeric
- Add chili powder, coriander powder and salt.
- Mix well on low flame.
- Cook covered on low flame.
- Add little water only if required.
- Once cooked, remove lid and fry it on high flame so that it gets the smoky crisp taste.
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July 13, 2009 at 8:00 am · Filed under Suppliments ·Tagged hot & spicy
Ingredients:
- Medium size green chilies – 7-8
- Salt – 1/2 tsp
- Oil – 4 tbsp
Procedure:
- Slit the chilies lengthwise starting from the stem. Do not remove the stem.
- Fry the chilies in the hot oil for 30 seconds.
- Remove the chilies onto a paper towel.
- Sprinkle the salt over the chilies and they are ready to serve.
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July 13, 2009 at 7:48 am · Filed under Snacks, Starters ·Tagged potato
There is nothing like a hot Vada, soft Pav(bread) and a cup of tea on a rainy day. A Vada is a dollop of spicy seasoned potatoes fried in a gram flour batter. In India, I never make a Vada-Pav at home. I just head to the closest ‘tapri’(shack).
Being in Boston on a rainy day brought back those memories. So I decided to make this delicious snack at home. This is my recipe for crispy yum Vadas. Try it out and let me know how you like it.
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July 13, 2009 at 7:41 am · Filed under Snacks, Suppliments ·Tagged hot & spicy
Garlic chutney and fried-salted green chilies are preferred supplements to the crisp-hot vada pav. Both of them take almost no time to prepare. The best thing is you won’t need separate preparation for it. It is prepared using the same vada batter and oil. Prepare this chutney is after you are done frying all the vadas.
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July 13, 2009 at 7:32 am · Filed under Main Course ·Tagged quick
There are thousands of varieties of chillies(peppers) all over the world. Some are excruciatingly hot and some are very mild and some even sweet. What is common is the wonderful flavor after chillies are charred.
This dish combines the various other flavors and tastes like sweet, sour, nutty with the wonderful charred chilly flavor.
Use a very mild chili like poblano pepper. Alternately You can pick any pepper with a thick skin having very mild or sweet aroma.
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July 13, 2009 at 7:05 am · Filed under Main Course ·Tagged curry
Bharli vangi is a yummy eggplant maharashtrian dish. It is wonderful with dal-bati or a poli/chapati. Typically this dish is prepared in the southern part of Maharashtra. A variant of this dish is also cooked in other parts.
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July 13, 2009 at 6:52 am · Filed under Starters ·Tagged chicken, non-veg
Ever face those situations where you crave something delicious and spicy but are too lazy to cook an elaborate meal or run to the store for something?
Relax – this is just the right thing for you.
I found this recipe on wikiHow and even better they allow us to integrate it in our blogs. I tried it right away and here is how it turned out…try it…really easy and very tasty.
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