Wednesday, July 30, 2008
Monday, July 21, 2008
2 cup Thick Pohe
1 large Onion, chopped
1 large tomato,chopped
1 capcicum chopped(optional)
6french beans chopped(optional)
1 Potato, cubed into 1 inch cubes
2 Green chilies, sliced
1 teaspoon Lemon juice
Salt to taste
1 spoon sugar
1 tbsp oil
2 teaspoons Mustard seeds
1/2 teaspoon Asafoetida
2 teaspoons Turmeric powder
Water 1/4th cup
Coriander leaves, chopped finely
Wash Pohe and rinse well until the water runs clear. Drain all the water and keep aside for 10 to 15 minutes.
Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, chopped onion, potato,french beans,capcicum and green chilies. When potatoes are almost cooked add the sugar, salt, lemon juice and 1/4th cup of water. Mix well. Now add the soaked pohe. Mix well.
Cover and cook for about 5 minutes on medium heat. Remove the lid, stir and again allow it to cook for 2 minutes. Garnish with sev and coriander leaves. Enjoy !
Friday, July 18, 2008
1.Heat a pan and dry roast the besan for 8 minutes on low flame. The besan will turn light pink and send out a beautiful aroma. Turn off the heat.
2.Chop one small onion and one small tomato. Also chop 2 green chillies and 2 garlic flakes.
3.Heat 1 tsp oil in a pan. Add ½ tsp mustard seeds and ¼ tsp cumin seeds. Wait till they splutter and then add green chillies, curry leaves, and chopped garlic. Once the garlic changes color (to light brown), add the chopped onions. Fry till the onions turn golden brown.
4.Add tomato and cook till it turns soft. Now, add besan, ¼ tsp turmeric powder, ¼ tsp red chilli powder, salt, and ½ cup water. Stir and check that no lumps are formed.
5.Cook for 5 minutes and serve hot.
1.Take 2 cups jowar (makes around 6 mini bhakris), add ¼ tsp salt, 1 tsp oil to it. Add water and make dough just the way you make for chapattis.
2.Heat a pan.
3.Take a big ball of dough and roll out the dough just the way you do while making chapattis. Sprinkle jowar flour to ease the rolling process.
4.Put the bhakri on the pan. Take some water and gently spread it on the bhakri. Cook for 2 minutes.
5.Flip on the other side and cook for 2 more minutes. Turn over again till there are brown spots on both sides.
6.Serve hot with zunka, onions(kanda), green chillies, and buttermilk.
thanks swapna for the recipe.
he picked up the colors and the brushes he wanted to use,and created this cute tee for ravi!!
(the R is written by me)
after he got bored of the free hand style,he said he wanted to do"palm-palm",so we did the palm printing for the back...
here comes my creation....
Wednesday, July 16, 2008
Paav Bhaji is a fabulous dish prepared with lot of vegetables and buns.
- 2 cup: Mixed vegetables chopped fine
- 1 cup: Potatoes-chopped fine
- 1 cup: Onions-grated
- 1 tsp: Chopped cloves of garlic-ground together
- 1 tsp: Chopped ginger
- 1 cup: Tomato-grated
- ½ cup: Tomato puree
- Green chillies-chopped to taste
- 2 tsp: Cumin seeds
- ½ tsp: Turmeric
- 1 tsp: Pav bhaji masala
- ½ tsp: Powdered red pepper
- 1 tbsp: Salt
- 6 pcs: Pav bread
- 6 tbsp: Butter for the bread
- ½ cup: Oil
- Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.
- Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
- Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and and continue cooking till the fat separates. Keep mashing the red pepper vegetables with the stirrer as it cooks.
- To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
- Serve hot.
Thursday, July 10, 2008
Wednesday, July 9, 2008
nagpur is a great place,i found my friend for life..Akhila in nagpur...i had the best of time there...
i remember having food at neha's place and at times at kallu's place(kalyani)....so now im going to try out my hand at some of the dishes.
the first entry is:
4 large potatoes boiled, peeled and mashed
1/2 cup sabudana (sago)
1 large onion chopped very fine
1 green chillies chopped very fine(u can add more)
2" piece of ginger grated
1/4 cup peanuts roasted and crushed coarsely
1 tsp raw mango powder
1 tsp cumin seeds
Salt to taste
cooking oil for shallow frying
* Soak the sabudana (sago) in warm water for four hours. It will puff up and become translucent.
* Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
* Make the paste into equal-sized balls and flatten slightly to form patties.
fry them in oil till golden brown.
its ready to serve.enjoy with chutney.
the second entry is:
Tomato Onion Koshimbir (A Maharashtrian salad)
1. Tomatoes - 2 nos. finely chopped
2. Onion - 1 big, finely chopped
3. Coriander leaves - finely chopped
4. Green chillies - 2 nos. - lengthwise split into halves
5. Peanuts - 1 tbsp
7. Mustard seeds
8. Sugar - 1 tsp (optional)
Broil (dry roast) the peanuts on a tava or in a kadai without using oil. Keep stirring frequently.
When the peanuts get pink-brown spots on them, switch off the flame.
Spread out the peanuts on a plate and let them cool.
After they are cool, hull the peanuts(the papery outer covering) and grind them coarsely.
Now this peanut powder is a common ingredient in Maharastrian cooking,
so in typical households this powder is prepared and stored for a week or so.
Then, just mix the finely chopped tomatoes, onions, peanut powder, salt.
Add sugar if you like a hint of sweetness.
For the tempering or tadka, take 1tsp oil in a small kadai, when the oil heats, add mustard seeds,
asafoetida, curry leaves
and green chillies.
Switch off the flame and pour the tadka on the koshimbir. Mix well and garnish with coriander.
the third entry is:
Preparation Time : na
Cooking Time : na
Serves / Makes : :04
Bengal Gram Flour (besan) 2 tbsps.
Yogurt 3 cups
tomato 1 chopped
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chillies (slit) 2
Turmeric Powder 1 tsp.
Mustard Seeds 1/2 tsp.
Curry Leaves 4-6
Oil 1 tbsp.
Salt to taste
Combine besan, curd thoroughly, add about 2 cups of water and turmeric powder. Cook it on slow heat stirring continuously.
Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste, green chillies and curry leaves. Cook for a moment and then add this to kadhi
Stir continuously on low heat until kadhi is slightly thick.
Remove, adjust salt and serve