Chilli Bajji

Ingredients

Green chillies - 10 ( preferably big ones )
Chickpea flour - 100 gms
Rice flour - 1 tbsp
potato - 1 Large( cooked and mashed )
Tamarind paste - 1/2 tbsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
asafoetida powder -1 Pinch
Salt as per taste
Oil for deep frying

Method

1) Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, turmeric powder and salt.
2) Prepare thick batter using water.
3)Slit the chillies keeping its tail-end intact.
4)Remove the seeds.
5)For preparing stuffed chilli bajjis, mix tamarind paste and mashed potato with a little salt.
5)Fill the mixture inside each Chilli and close them well.
6)Dip the chillis in the batter and deep-fry in the oil.
Serve Chilli Bajji with sauce.

Maida Cuts

Ingredients

Maida(All purpose flour) - 500 gms
Red chillie powder - 1.5 tsp
Salt - 1 tsp
Asafoetida-1/2 tsp
Ghee -4 tsp
Cooking Oil - 1/2 litre

Method

1) Mix maida, salt, red chilli powder,asafoetida, ghee or oil and knead well.
2) Make into balls and roll into very thin large chappathis.
3) Make cuts using a knife by drawing a no.of parallel lines to cut into diamond shaped peices.
4)Deep fry these in oil. Drain and pack in a air-tight container for longer shelf life.

Carrot Broth

Ingredients

carrots - 2 big( chopped )
potatoes - 2 medium (chopped )
onions - 1 big(chopped )
butter - 2 tablespoons
milk - 1 teacups
salt
black pepper
oregano to season

Method

1) Boil the chopped carrots and potatoes in a vessel for about 7 minutes or till tender and cooked. Cool.
2) Add some water and blend in a liquidizer. Strain and keep aside the puree.
3) Heat butter on medium level in a pan for a few seconds.
4) Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.
5) Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s). Sprinkle oregano.
Serve hot with: bread sticks.

Channa masala

Ingredients

channa dal - 100g
Tomato - 1
Onion - 1
Coriander and Mint leaves - few
Cumin seeds- 1 tsp

Method

1) Soak 100g channa dal for 8 hours and steam in a pressure cooker until it is overcooked.
2) Grind a tomato,1 onion,few coriander and mint leaves, 1 tsp cumin seeds.
3) Heat 2 spoons of oil and add a cup of chopped onions and the ground mixture.
4) Add salt to taste, 1/4 tsp red chiili powder and the steamed channa dal and fry until everything mixes well.
5) Add a tsp odf garam masala powder and a bunch of fresh coriander leaves. Place a piece of lime with it while serving.

Bisebelabath

Ingredients

beans
potato
brinjal
pearl onions(Sambar onions)
raddish
green peas
all the above combined - 1/4 kg
rice - 2 cups
toor dal - 2 cups
grated coconut - 1 cup
kari masala powder - 6 tsp
ghee - 3 teaspoons
cashews - 10
whole cloves - 2
Tamarind juice - 2 tsp

Method

1) Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2) To 2 cups rice and 2 cups toor dal, add 3 times water and steam it in the pressure cooker.
3) Grind 1 cup grated coconut with 6 tsp of kari masala powder and keep this paste.
4) Pour 3 teaspoons of ghee in a frying pan and add 10 cashews and 2 whole cloves. Add the steamed vegetables to the frying pan and fry a little.
5) Add tamarind juice salt and half of the ground paste and bring it to boil.
6) When the raw smell of tamarind is gone add the steamed rice-toor dal mixture and stir well for about 5 minutes.
7) Add the remaining paste at the end before removing from the stove.
8) Add some green coriander(cilantro) leaves before serving.

Ginger Chicken

Ingredients

chicken - 1/2 kg
salt - 1/2 teaspoon
chili powder - 2 teaspoons
ginger garlic paste - 1 teaspoon

Preparations for Masala

ginger - 50 gms
garlic - 25 gms
green chilies -2
Grind the above ingredients and keep it ready.
Second masala
tomatoes - 2
kaju powder - 1 1/2 tablespoon
onions - 150 gms (fry in oil)
dry coconut powder - 2 tbs
garam masala - 1/2 tsp
coriander powder - 1 tsp
Grind the above ingredients separately.

Method

1) Marinate the chicken with salt, chilli powder, turmeric powder, ginger garlic paste. Then half boil them until water gets evaporated.
2)Put 3 table spoons oil in a kadai and add first masala and fry for 2 minutes and then add second masala and fry for 2 minutes then add half boiled chicken pieces, red tomato color and fry for 5 minutes and then add 1 teaspoon Soya sauce, 1 teaspoon vinegar, 1 table spoon tomato sauce, 1 teaspoon pepper powder, 2 bunches of coriander leaves and fry on low flame.

Let me know how it came for you

Shrimp Curry

Ingredients

canola or peanut oil - 2 tablespoons
onion - 1 (chopped)
garlic - 2 cloves (finely chopped)
ginger - 1 teaspoon( finely grated )
cumin - 2 teaspoons
turmeric - 1½ teaspoons
paprika - 1 teaspoon
chili powder - ½ teaspoon
tomatoes - 3 small (chopped)
coconut milk - 1 cup
salt - 1 teaspoon
basmati rice- 1 cup
shrimp - 16 large (uncooked n peeled)
fresh cilantro - 2 tablespoons (chopped)
lemon juice - 2 tablespoons

Method

1) HEAT the oil in a large saucepan over a medium heat and cook the onion untill it is llight brown and transparent, stirring occasionally.
2) ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
3) ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for few minutes.
4) WHILE the curry simmers, cook the rice .
5) ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
SERVE on a bed of rice.
Your Comments please