Ingredients :
Potato 1 small (cut into round layers)
Besan (Gramflour)/ Rice powder 1 tbsp
Salt to taste
Turmeric powder ½ tsp
Jeera powder ½ tsp (optional)
Water as required
Oil to deep fry
Method :
Make a batter of besan / rice powder, salt, turmeric powder and jeera powder with water. The batter should be thick enough to coat the potatoes thinly. Heat oil in a wok or kadahi and deep fry the potatoes. Serve it with rice, dal and curry of your choice.
PN: You can also use different vegetables along with / instead of potatoes like cauliflower, raw banana, onion, pumpkin, pumpkin flowers, bitter gourd (karela), etc.I prefer rice powder to gramflour as it adds a crispiness to the veggies fried .
Thursday, April 10, 2008
PIYAZ ALOO SANTHLA (Stir fried onion & potato fingers)
Ingredients :
Onion 1 large (sliced into long thin straps)
Potato 1 large (cut into long fingers ½ inch wide)
Oil 1 tbsp
Turmeric powder 1 tsp
Jeera whole 1 tsp
Jeera powder 1 tsp (roasted and crushed)
Salt as per taste
Method :
Heat oil in a pan . When hot enough, add the whole jeera. Let it crackle. Add onion, potatoes, turmeric powder, salt and mix well. Cover and let it cook on low heat .Use your spatula to check if the potatoes are done. If the spatula pierces through the potato fingers without any pressure from your hand then it’s done. Sprinkle jeera powder. Mix well and serve hot with roti or paratha.
Onion 1 large (sliced into long thin straps)
Potato 1 large (cut into long fingers ½ inch wide)
Oil 1 tbsp
Turmeric powder 1 tsp
Jeera whole 1 tsp
Jeera powder 1 tsp (roasted and crushed)
Salt as per taste
Method :
Heat oil in a pan . When hot enough, add the whole jeera. Let it crackle. Add onion, potatoes, turmeric powder, salt and mix well. Cover and let it cook on low heat .Use your spatula to check if the potatoes are done. If the spatula pierces through the potato fingers without any pressure from your hand then it’s done. Sprinkle jeera powder. Mix well and serve hot with roti or paratha.
ALOO KOBI TARKARI (Potato cauliflower curry)
Ingredients :
Potato 1 large (peeled and chopped into medium pieces)
Onion 1 small (chopped finely)
Cauliflower 1 small (cut into florets)
Jeera whole 1 tsp
Turmeric powder 1 tsp
Oil 2 tbsp
Garam masala 1 tsp
Coriander leaves 1 tbsp (chopped)
Salt as per taste
Method :
Heat oil in a pan . Add jeera and let it splutter. Add onion and sauté till it becomes translucent. Add potato, cauliflower, salt, turmeric powder, garam masala cover it and cook on low heat till done. If the spatula can pierce through the potato pieces without using pressure then you can know that it’s done. Add a little water if the potato or cauliflower starts sticking to the bottom of the pan. Garnish it with coriander leaves before serving. It is sufficient for 2 persons. If you like you can also add tomato or tomato puree after the onion becomes translucent and later add potato, cauliflower, etc.
Potato 1 large (peeled and chopped into medium pieces)
Onion 1 small (chopped finely)
Cauliflower 1 small (cut into florets)
Jeera whole 1 tsp
Turmeric powder 1 tsp
Oil 2 tbsp
Garam masala 1 tsp
Coriander leaves 1 tbsp (chopped)
Salt as per taste
Method :
Heat oil in a pan . Add jeera and let it splutter. Add onion and sauté till it becomes translucent. Add potato, cauliflower, salt, turmeric powder, garam masala cover it and cook on low heat till done. If the spatula can pierce through the potato pieces without using pressure then you can know that it’s done. Add a little water if the potato or cauliflower starts sticking to the bottom of the pan. Garnish it with coriander leaves before serving. It is sufficient for 2 persons. If you like you can also add tomato or tomato puree after the onion becomes translucent and later add potato, cauliflower, etc.
Monday, April 7, 2008
KHIRI (Rice pudding)
Ingredients :
1 handfull basmati rice
1 lt milk
250 gms condensed milk
2 tbsp sugar
2 tbsp dry fruits
1 tbsp dessicated coconut
Method :
Clean the rice in a kadahi properly. Add little milk to it and boil. When the milk becomes thick add a bit more (just to bring it over the level of rice). Be careful not to let the milk burn. Keep on repeating this process till you come to the last amount of milk left. When adding this amount add sugar,dry fruits,dessicated coconut & condensed milk too. Serve it hot or cold as you wish.
Contributed by : Mrs Nandika Mishra,Tokyo,Japan.
1 handfull basmati rice
1 lt milk
250 gms condensed milk
2 tbsp sugar
2 tbsp dry fruits
1 tbsp dessicated coconut
Method :
Clean the rice in a kadahi properly. Add little milk to it and boil. When the milk becomes thick add a bit more (just to bring it over the level of rice). Be careful not to let the milk burn. Keep on repeating this process till you come to the last amount of milk left. When adding this amount add sugar,dry fruits,dessicated coconut & condensed milk too. Serve it hot or cold as you wish.
Contributed by : Mrs Nandika Mishra,Tokyo,Japan.
KAKUDI SAKRA (CUCUMBER IN SWEET AND SOUR YOGURT SOUP)
Ingredients :
Cucumber 2 small (cut into thin long 8 pieces each)
Turmeric powder 1 tsp
Salt as per taste
Oil 1 tbsp
Panchphutan 1tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)
Tomato chopped 1 small
Yogurt 1 cup
Besan 1 tbsp
Mustard seeds 2 tsp
Green chilli 1
Sugar 1 tsp
Coriander leaves 1 tsp (for garnishing)
Method :
Boil the cucumber pieces with salt and ½ tsp turmeric powder till done. Blend the mustard seeds and green chilli to a fine paste. Take yogurt in a bowl and add besan ,1/2 tsp turmeric powder, blended mustard and green chilli paste and mix well. Keep it aside. In a pan heat oil. When hot add panchphutan. Let it sizzle. Add the chopped tomatoes .Saute till the chunks get mashed. Add the boiled cucumber pieces. Saute for a minute. Now add the yogurt mix and keep on stirring. Add sugar and salt. Let it come to a boil and cook for 1-2 minutes after it comes to a boil. Garnish with coriander leaves and serve hot.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India
GOROS KOBI NADA SIJHA (Cauliflower stems in milk)
Ingredients :
Eggplant cut into small pieces 1 small
Potato cut into small pieces 1 medium
Red chickpeas ½ cup soaked in water overnight (Nagchana)
Kobinada cut into small pieces ( 1 big cauliflower) (Cauliflower stems)
Cauliflower leaves chooped ½ cup
Oil 1 tbsp
Mustard seeds 1 tsp
Dry red chilli 1
Milk 2 tbsp or more according to your taste
Badi chura (sun dried urad dal dumplings fried and crushed) 2 tbsp
Salt as per taste
Method :
Pressure cook or boil the cauliflower stems, potato, red chickpeas, cauliflower leaves and eggplant pieces till done. If using the pressure cooker cook it till 1 whistle. In a pan heat oil. When hot add mustard seeds and red chilli broken into two pieces. Let them sizzle. Then add the boiled veggies and cook till the moisture evaporates. Add salt. Mix well. Add milk and mix well and cook for a minute or two. Add the badi chura (sun dried urad dal dumplings fried and crushed) at the end. Mix properly. Let it stand for a minute and serve it hot with rice and dal.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India
Eggplant cut into small pieces 1 small
Potato cut into small pieces 1 medium
Red chickpeas ½ cup soaked in water overnight (Nagchana)
Kobinada cut into small pieces ( 1 big cauliflower) (Cauliflower stems)
Cauliflower leaves chooped ½ cup
Oil 1 tbsp
Mustard seeds 1 tsp
Dry red chilli 1
Milk 2 tbsp or more according to your taste
Badi chura (sun dried urad dal dumplings fried and crushed) 2 tbsp
Salt as per taste
Method :
Pressure cook or boil the cauliflower stems, potato, red chickpeas, cauliflower leaves and eggplant pieces till done. If using the pressure cooker cook it till 1 whistle. In a pan heat oil. When hot add mustard seeds and red chilli broken into two pieces. Let them sizzle. Then add the boiled veggies and cook till the moisture evaporates. Add salt. Mix well. Add milk and mix well and cook for a minute or two. Add the badi chura (sun dried urad dal dumplings fried and crushed) at the end. Mix properly. Let it stand for a minute and serve it hot with rice and dal.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India
BESAR KOBI NADA (Cauliflower stems with mustard paste)
Ingredients :
Stems of cauliflower cut into small pieces ( 1 big cauliflower)
Eggplant cut into small pieces 1 small
Potato cut into small pieces 1 medium
Oil 1 tbsp
Salt as per taste
Turmeric powder ½ tsp
Mustard seeds 2 tbsp
Green chillies 2
Tomato chopped 1 medium
Panchphutan 1tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)
Method :
Pressure cook or boil the cauliflower stems, potato and eggplant pieces till done. If using the pressure cooker cook it till 1 whistle. Blend the mustard seeds and green chillies to a fine paste. In a pan heat oil. When hot add panchphutan and let it sizzle. To this add chopped tomatoes. Saute for 1 min then add the boiled veggies. Add salt and turmeric to this. Mix well and cook for 2-3 mins till the moisture evaporates. Then add the blended mustard and green chilli paste and mix well. Let it cook for 2-3 mins or till done. Serve it hot along with rice and moong dal.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India
Stems of cauliflower cut into small pieces ( 1 big cauliflower)
Eggplant cut into small pieces 1 small
Potato cut into small pieces 1 medium
Oil 1 tbsp
Salt as per taste
Turmeric powder ½ tsp
Mustard seeds 2 tbsp
Green chillies 2
Tomato chopped 1 medium
Panchphutan 1tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)
Method :
Pressure cook or boil the cauliflower stems, potato and eggplant pieces till done. If using the pressure cooker cook it till 1 whistle. Blend the mustard seeds and green chillies to a fine paste. In a pan heat oil. When hot add panchphutan and let it sizzle. To this add chopped tomatoes. Saute for 1 min then add the boiled veggies. Add salt and turmeric to this. Mix well and cook for 2-3 mins till the moisture evaporates. Then add the blended mustard and green chilli paste and mix well. Let it cook for 2-3 mins or till done. Serve it hot along with rice and moong dal.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India
Subscribe to:
Posts (Atom)