Sunday, October 26, 2008

Sabudana Vada

Ingredients

Sabudana -1 cup
Potatoes - 2 large
(boiled and mashed)
Rosted ground peanut - 1/2 cup
Green chillies (finely chopped) - 3
Chopped coriander leaves - 2 tablespoons
Lemon juice - 1 tablespoon
Salt (to taste)
Oil


Method

1. Soak the sabudana in water for about two hours. Drain off excess water.
2. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt.
3. Take small balls and flatten like cutlets between palm of your hands. Heat oil in a kadai and deep fry wadas till golden brown. Serve hot with chutney.

Friday, September 12, 2008

Chicken Tandoori

Ingredients

Chicken(leg pieces) - 8
Plain yogurt - 6-7 tablespoon
Fresh lemon juice - 2 tablespoons
Minced garlic - 2 tablespoon
Minced ginger - 1 tablespoon
Green chilli paste - 1 tablespoon
Ground cumin - 1 tablespoon
Ground coriander - 1 teaspoon
Fenugreek leaves pd (Kasoori methi) - 1 tablespoon
Turmeric pd - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Paprika(kashmiri red chilli pd) - 1 teaspoon
Garam masala pd - 1/2 teaspoon
fresh-ground black pepper - 1/4 teaspoon
Chaat masala pd - 1 teaspoon
Salt(to taste)
Oil(for brushing)
Cilantro

Method:
1. Remove skin and wash chicken.
2. Prick the flesh of the chicken all over with a fork. Then using a sharp knife, make incisions.
3. In a small bowl mix 1/2 tsp of paprika, 1/2 tsp kasoori methi, turmeric pd, green chilli paste,salt and lemon juice.
4. Apply this marinade on the cuts then all over it.Keep it aside for half an hour.
5. In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin pd, ground coriander, cayenne pepper, paprika, black pepper, garam masala, kasoori methi and salt. Stir until well-mixed.
6. Then take the marinated chicken and dip pieces one by one in the mixture and rub into the flesh (turning the chicken several times) and refrigerate for three to four hours.
7. Preheat the oven to 450 degrees fahrenheit. Place the chicken in a roasting pan, brush with oil lightly and cook 25-30 minutes.
8. Sprinkle chaat masala powder, cilantro and serve with onion rings.

Wednesday, August 27, 2008

Instant Pineapple Dessert

Ingredients

Heavy Whipping Cream - 1 small container
Sweetened Condensed Milk - 2-3 tablespoon
Pineapple Chunks (in self juice) - 1 can

Method

1. Whip cream in a blender, add sweetened condensed milk in it , whisk a while.
2. Fold in pineapple chunks or your favorite fruit like mango, strawberry, cherries etc.
3. Refrigerate and serve chilled.

Saturday, August 23, 2008

Avocado Dip

Ingredients

Avocados (riped) - 2
lemon juice - 1 tablespoon
Onion (chopped) - 1/2
Tomato (chopped) - 1
Green chilly (chopped) - 1
Olive oil - 1 teaspoon
Salt to taste


Method
1.Peel and cut the avocados in halves. Remove the centres and mash with a fork or coarsely blend.
2.Add lemon juice, onion, tomato, green chilly, salt, olive oil and mash with a fork.
3.Serve cold as a dip with tortila chips.

Monday, August 18, 2008

Roasted Eggplant(Baingan Bhaaja)

Ingredients

Eggplant- 2 long size
(Brinjal,Baingan)
Garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1tsp
Aamchur powder - 1 tsp
Coriander leaves(finely chopped) - 1 tbsp
Salt - to taste
Oil - 4 tbsp


Method:

1.Cut egplant into 0.5 cm and 2 inch long pieces.
2.In a bowl, mix turmeric pd, red chily pd, dhania powder, garlic paste and salt along with very little amount of water and coat eggplant pieces with the mixture.
3.Heat 2 of tbsp oil in a pan, put the eggplant pieces in the hot oil.
4.Cook one side on medium flame, then turn over and put some more oil. Cook it well on both sides. When both sides are cooked to crispy red, Put off the flame.
5.Sprinkle some aamchur powderand and garnish with coriander leaves. Serve baigan bhaja with rice.
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