Recent Recipes
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Kurlaritha Churmuri
Comments (0) | Tuesday, May 11, 2010
- 2 cups Kurlari/kadlepuri
- 1/2 cup fresh grated carrot
- 1/2 cup chopped red onions
- 1/4 cup chopped cilantro
- 1/2 cup roasted peanuts
- 1tsp lime juice
To season: 1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies Chickpea Powder
To make:
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SHAHI PANEER
Comments (0) | Wednesday, May 5, 2010
- 250 gms. paneer (cottge cheese) - 3 tbsp. ghee or butter - 1 onion chopped into strips - 1/2" piece ginger chopped fine - 2 green chillies chopped fine - 4 tomatoes chopped fine - 2 cardamoms crushed - 1/4 cup beaten curd - 1/2 tsp. red chilli powder - 1/2 tsp. garam masala - salt to taste - 1/2 cup milk - 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander METHOD: Chop the paneer into 2" fingers. Heat 3 tbsp of ghee or butter, add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, Covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer. Making time: 45 minutes. Makes for: 6 Shelf life: best fresh. Recipe By: PREM AMIN Udupi / Udyavara
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MASALA VADA
Comments (0) |
METHOD
Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Deep fry it carefully. Fry both the side till it becomes golden brown. Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh
Recipe By: PREM AMIN
Udupi / Udyavara
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PEAR AND MANGO CHUTNEY
Comments (0) |
- 250 gms. raw firm mango
- 250 gms. pears.
- 500 gms. sugar
- 2 tsp. salt
- 1 tsp. red chilli powder
- 1 tsp. garam masala
- 1 tbsp. marshmelon (kharbooja) seeds.
- 1 tbsp. raisins.
- 2 cloves powdered
- 8 each almonds and cashews chopped finely.
METHOD
Peel and smash the pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the smashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala.Cool a bit and transfer to clean airtight jar.
Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.
Recipe By: PREM AMIN
Udupi / Udyavara
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DAL PAKODA
Comments (0) | Tuesday, May 4, 2010
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BUTTER CHICKEN
Comments (1) | Monday, May 3, 2010
BUTTER CHICKEN MALPUNA VEEDANA Elya banaled vonthe yenne pad-d bevure divodu ,bokka paste maldina ,bollulli,shunti,tomoto pad-d fry mald apaga avv enne budpundu apaga paste maldina kaju padle,bokka arda tea spoon jeerge powder,sambrada powder,chilly powder,arda tea spoon garam masala powder,uppu ruchikk thakka,boilled maldina chicken pad-d mix mald 1min beaipavodu,
- 25gram bellulii,
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GOBI MANCHURIAN
Comments (0) | Friday, April 30, 2010
GOBI MANCHURIAN INGREDIENTS
- 1 medium. cauliflower clean and broken into big florettes.
- 1 small bunch spring onoin finely chopped
- 2 tsp. ginger finely chopped
- 1 tsp. garlic finely chopped
- 1/4 cup plain flour
- 3 tbsp. cornflour
- 1/4 tsp. red chilli powder
- 2 red chillies, dry
- 3 tbsp. oil
- 1 1/2 cups water
- 1 tbsp. milk
METHOD:
- Boil the florettes (cauliflower) for 3-4 minutes in plenty of water, to which add a tbsp. of milk
- Drain and pat dry on a clean cloth.
- Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
- Add the salt and spring onions.
- Stir fry for a minute. Add 1 1/2 cups water and bring it to boil.
- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
- Gradually add to the gravy and stir continuously till it resumes boiling.
- Boil till the gravy becomes transparent. Add florettes and soya sauce.
- Boil for two more minutes and remove, serve hot with noodles or rice.
Recipe By: PREM AMIN
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