May 29, 2009 By: admin Category: Snacks
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Ingredients:
Green gram sprouts – 1 cup
Chopped Onion – 1
Tomato – 2
Grated carrot – 1
Sliced Cucumber – 1/2 cup
Coriander – to garnish
Salt -to taste
Pepper – as required
Chaat masala – a pinch
Lemon Juice – 1 tsp
Method:
1. Wash and chop tomato, onion, coriander leaves.
2. Peel off the skin and chop the cucumber to fine pieces.
3. Steam cook the sprouts by sprinkling water and adding a pinch of salt.
4. Take a bowl add cucumber, grated carrot, onion, tomato, cooked sprouts, salt, pepper and chaat masala and mix well.
5. Now add the lemon juice and mix well.
6. Garnish with coriander leaves and serve.
This salad is very good for all age group. Since rich in fibre it is good for dieting people, diabetic and cholesterol patients.
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May 28, 2009 By: admin Category: Chutney/Thokku & podi
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Ingredients:
Grated Coconut – 1/2 cup
Red Chilli – 2-3 nos
Salt – as required
Asafoetida – a pinch
Water – as required
Method:
1. Add coconut, red chilli, salt, asafoetida to mixie jar and ground to a semi-fine paste adding little water.
2. If interested you can add little curry and coriander leaves before grinding. (This is purely optional as some might not like the change in color)
Easy Coconut Thuvayal can be served with rice and as a side dish for dosa or idli.
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May 27, 2009 By: admin Category: Pickles
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Ingredients :
Raw Mango – 6 no medium
Red chilli powder – 200gms
Turmeric powder – 1/4 tsp
Fenugreek – 100 gms
Mustard – 100 gms
Asafoetida – 1/4 tsp
Salt Crystals – 300 gms
Gingelly Oil – 300 ml
Method :
1. Wash dry and slice the mangoes to small cubes, removing the pitt and leave it for few mins to dry.
2. Grind the crystal salt and keep it ready.(This salt will taste well)
3. Now add salt and chilli powder, mix well and leave it for 2 days.
4. Roast fenugreek and mustard in a dry tawa and grind them when they come to room temparature.
5. Heat Oil adding asafoetida and turmeric powder.
6. When the oil comes to room temperature, add the powder that we prepared and add the oil and mix it with the mango.
This mango pickle will taste very good when served after 4 or 5 days and can be stored longer.
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May 22, 2009 By: admin Category: Snacks
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Ingredients:
Cauliflower – 1 medium(clean and break into big florettes)
Ginger finely chopped – 1 tsp
Garlic finely chopped – 1/2 tsp
Besan/gram flour – 1/4 cup
Corn flour – 2 tablespoon
Red chilli powder – 1/4 tsp
Oil – 3 tablespoon
Water – little
Milk – 1 tablespoon
Salt-to taste
Method:
1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.
2. Drain and pat dry on a clean cloth.
3. Make thin batter out of besan flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
4. Dip the florettes in the batter one by one and deep fry in hot oil.
5. Serve hot with toothpicks or miniforks and chilli,garlic sauce or tomato sauce.
Spicy gobi 65 ready for parties.
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May 22, 2009 By: admin Category: Breakfast/Easy tiffin
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Ingredients:
Wheat flour – 2 cups
Grated radish – 1 cup
Chilli powder, salt – as required
Oil – little (at the end before serving)
Method:
1. Prepare chappathi dough adding the grated radish, chilli power, salt and little water to wheat flour.
2. Leave it for sometime to soften.
3. Now make small balls with the dough and prepare chappathi and serve with vegetables or with raita or dhaal.
4. Do not add oil to the chappathi as done for ordinary ones.
Tasty, spicy and healthy radish chappathi can be served.
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