Tuesday, December 28, 2010

Aloo Tikki

1.Potatoes(Aloo)-3 large boiled
2.Salt  as per taste
3.Black pepper powder-1/4th tsp.
For Stuffing:
1.Green peas(matar ) cooked-2/3rd cup 
2.Green chilly-1 nos minced 
3.Ginger minced-1/2 tbsp
4.Garam masala
5.Salt to taste
6.Roasted cumin powder-1tsp.
7.Oil for pan-frying.

Method Of Preperation :

1.Take the cooked  peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Make10 balls of equal portions and keep aside.
2.Peel the potatoes and mash them very finely . Add salt and pepper and knead until properly mixed.
3.Divide it into equal portions.
4.Now rub your hands with little oil.
5.Now Taking one ball at a time, gently flatten each ball  of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
6.Now very gently flatten to a 2-inch thick round without the stuffings coming out . Repeat the procedure for all pieces.
7.Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the tikki, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
8.Serve aloo tikki hot with chutney .

Unnakkaya/Filled Banana

Ripe banana-2 nos
Grated coconut-1/2 cup
Raisins-8 to 10 nos
Cashew nuts-8 to 10 nos.
Sugar-1/4 cup
Ghee-2 tsp
Cardamom-2 nos
Oil to fry.

Method of Preparation:
1.Cut the banana to 2 to 3 pieces. Steam the banana. Cool it. Mash it to smooth paste without water. Remove the black thread from between.Keep aside
2. In a pan heat ghee. Add raisins, cashews and fry it for some time. Keep  it aside.
3. Add sugar to the remaining ghee along with cardamom and grated coconut. Wait till the sugar melts.See that coconut does not get brown.
4. Remove from heat, mix the nuts and let it cool.
5. Apply ghee on your palms.Take the mashed banana and make round balls.
6. Flatten it between hands.
7. Put little of the grated coconut mixture  along with raisins and cashew nuts.
8. Now roll it in your hands and shape it like cotton buds (both ends pointed).
9.  Heat oil in a wok.
10. Deep-fry these to a golden brown color.
11.Remove from heat and serve.

Thursday, December 23, 2010

Stuffed Egg

Egg-2 nos
Onion-1/2 piece(chopped)
Green chilly-1 no(chopped)
Coriander leaves little(chopped)
Cornflour- 2 tbsp
Salt to taste
oil to fry
Water to boil and mix.

Method Of Preparation:
1. Boil egg for ten minutes or till it is hard inside.
2. Chop the onion, green chilly, coriander and mix well in a bowl with salt.( If you want it spicy add little pepper powder)
3. Cut the egg to equal halves. Remove the yolk powder it  and add that with the above mixture.
4. Fill the mixture into the egg white and close the halves with the help of a tooth pick.
5 In a bowl mix the corn flour with little water. Let it be little thick so that a thick coating can be formed when egg is dipped.
6. Fry this dipped egg till the outer covering becomes golden brown and crisp.
7. Serve hot.

Punjabi Egg Bhurji

Egg-3 nos
Green chilly-2 nos(chopped)
Ginger grated
Onion-1 no (finely chopped)
Tomato-1 no(chopped)
salt as per taste.
Oil to fry
Coriander leaves

Method Of Preperation:
1. In a pan heat little oil. Add  onion and grated ginger and fry it till it becomes light pink.
2. Add chilly,  salt, tomato, and statute for 2 min.
3. Break the egg and mix well with all other ingredients.
4. Heat it till the egg is cooked well and becomes dry.
5. Add coriander leaves ,serve hot.

Scrambled egg nd peas/Peas Egg Bhurji

Egg-3 nos
Sweet Peas-1/2 cup
Green chilly-2 nos
Onion-1 no (finely chopped)
Curry leaves
salt as per taste.
Garam Masala powder-1/2 tsp
Oil to fry
Pepper powder
Coriander leaves

Method Of Preparation:
1. In a pan heat little oil. Add the onion and fry it till it becomes light pink.
2. Add chilly, green peas, garam masala , salt and curry leaves and fry for 2 min.
3. Add the egg and mix well with all other ingredients.
4. Heat it till the egg is cooked well.
5. Add coriander leaves and pepper powder and serve hot.

Wednesday, December 22, 2010

Masoor Dal Recipe

Masoor Dal-1/2 cup
Water-1 1/2 cup
Chilly powder-1/2 tspn
turmeric-1/2 tspn
ginger-garlic paste-1/2tspn
Salt as per taste

For seasoning:
cumin seeds a pinch
mustard a pinch
dry red chilly 2 nos
curry leaves litle
onion little-finely chopped
oil for statuting

Method Of Preparation:
1. Pressure cook the dal with water for three whistles or cook until soft.
2. Add Chilly powder,turmeric, salt and boil for two minutes.
3. In a wok/pan add little oil and statute cumin seed, mustard, dry red chilly and curry leaves.
4. Then add onion,ginger-garlic paste to this and wait until onion turns light brown.
5. Add the dal mixture to this and heat for few minutes.
6. Garnish with coriander leaves.

This dal can be used with rice or chappati.

Friday, July 9, 2010



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