Posted:
| brocolli fries |
| Preparation Time : 10 mins Cooking Time : 15 mins Serves / Makes : 4 |
| Ingredients |
| 400 gms fresh broccoli, 3 tb sp corn flour, 3 tb sp maida flour, Half tea spoon ajinomoto(optional), 1 tb sp pepper(freshly ground), 1 tb sp oil, Oil for frying, Salt to taste |
| Method |
| (1)Break the broccoli into small florets. (2)Sprinkle salt, pepper and ajinomoto and keep aside for half an hour. (3)Heat 1 tb sp oil and saut the broccoli pieces for two minutes. (4)Mix the cornflour, maida, salt and add water to form a smooth thick batter. (5)Heat the oil and dip each broccoli floret in the prepared batter and deep fry until crispy. (6)Garnish with parsley and onion and serve hot with tomato ketchup and chilli sauce. |
| chatpati tokri |
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| Preparation Time : 10 mins Cooking Time : nil Serves / Makes : 4 |
| Ingredients |
| 12 Monacco biscuits 1 tablespoon of tomato ketchup 1 tablespoon of chilli sauce(if you like spicy food) 1 grated carrot,1/2 beet root grated 12 slices of tomatoes 12 slices of cucumber a little sev to garnish a little chaat masala acube of cheese |
| Method |
| Spread the biscuits on a plate. Apply chilli sauce on each biscuits put a slice of tomato and cucumber and also put the grated beet and carrot Sprinkle some chaat masala grate the cheese on each and then put some sev on each biscuits. Put a drop of ketchup on each biscuits |
| User Comments & Tips |
| This serves as a good snack if surprise guests drop in at an odd hour U can also replace the vegetable by any cooked vegetable or sprouts such as moong or left over potato Bhaji or pav bhaji the calorie conscious can use marrie biscuits and avoid the cheese U can sprinkle more chaat masala for taste |
| veg idli |
| Preparation Time : 15 mins Cooking Time : 15 mins Serves / Makes : 4 |
| Ingredients |
| 12 idlis (cooked a day before) 1 cup long shredded cabbage 1 cup long shredded carrot 1 cup finely long shredded capsicum 1 tsp each of tomato, soya & red chilli sauce 1/2 white pepper powder 1/2 tsp ginger juviline 1/2 cup spring onions |
| Method |
| 1. cut the idlies in 4 or 6 pcs 2. heat oil in a pan 3. add ginger juvilens 4. saute carrot , then capsicum( red , yellow & green) 5. then add cabbage 6. mix all the sauces in one cup separately & then add to the pan 7. add peeper 8. add idlis , mix wel & slowly 9. garnish with green spring onions. |
| User Comments & Tips |
| 1. add afew drops of oil while boiling dal in cooker, the water will not come out. |
| spinach spicy rolls |
| Preparation Time : 10min Cooking Time : 10min Serves / Makes : 6 |
| Ingredients |
| 1 packet puff pastry hets(5) 100 gms-pinach(fresh or frozen). salt to taste. 2 tsp garam masala 8 greenchillis(chopped) 2 tsp grated ginger 2tsp grated garlic 2 big onions(small bits) 1 tsp amhoor(dry mango powder) Temperature;200c Time:8 to 10 min oven:in the middle frame |
| Method |
| *Cut the pastry sheets to 6cm in size. *Add all the ingredients&fry them in 1tbsp oil till spinach cooked(water shoul be evapourated). Place 1 tbsp above spinach mixture on the pastry sheet &roll as a mat,paste the two edges with adding water. Prepare all of pastry sheets in the same manner. Place them on baking tray,apply over little beaten egg. *bake them in the middle frame of the oven in 200c for 8 to 10 minutes. Serve hot with tomato ketchup or gren chilli sauce. |
| User Comments & Tips |
| *It can be prepared with potato masala or methi leaves masala curry,channa dal masala also. |
| SPICY SAMOSA |
| Preparation Time : 30 Cooking Time : 15 Serves / Makes : 8 MEDIUM SIZE SAMOSA |
| Ingredients |
| FILLING INGREDIENTS-2 BIG POTATOS COOKED AND SMASHED,HALF CUP FRESH PEAS,CORIANDER-HALF CUP,GREEN CHILLIS-4TO5,WHOLE DHANA-HALFTSP,JEERA-HALFTSP,LEMON JUICE-2TBS,SUGAR-ONE FOURTH TSP,SALT ACCORDING TO TASTE,OIL FOR FRYING. DOUGH INGREDIENTS-MAIDA ONE CUP,HALF CUP RICE FLOUR,OIL-2TBS,SALT-ONE FOURTHTSP,SODA-TWO PINCH,WARM WATER. |
| Method |
| DOUGH-FIRST KNEAD THE DOUGH WITH WARM WATER BY MIXING ALL THE DOUGH INGREDIENTS. FILLING-TAKE SMASHED POTATOS,MIX LEMON JUICE,SALT AND SUGAR.NOW CRUSH OTHER INGREDIENTS IN MIXER FOR HALF MINUTE(BE CAREFUL WE WANT TO JUST CRUSH IT NOT PASTE IT)MIX IT IN SMASHED POTATAOS.NOW HEAT OI IN KADAI.MAKE CHAPATI SIZE BALLS FROM THE DOUGH.ROLL THE BALLS TO OUR NORMAL CHAPATI SIZE.CUT INTO HALF.MAKE CONE FROM EACH HALF.FILL WITH THE FILLING WE MADE BEFORE.CLOSE THE CONE.FRY IT ON MEDIUM HEAT UNTIL GOLDEN BROWN. |
| <>User Comments & Tips |
| YOU CAN SERVE IT WITH SAUSE,IMLI CHUTNEY OR EVEN GREEN CHUTNEY. |
| Sabudana Pakoras |
| Preparation Time : 20 minutes Cooking Time : 15 minutes Serves / Makes : 4 |
| Ingredients |
| sabudana 2cups Rice flour 2cups Butter milk(sour) 3cups Red chlli powder 2 Tsp or green chillies 6(cut into small pieces) salt 2tsp optional(2big onion finely chopped) Oil to fry |
| Method |
| Wash sabudana. soak it in the sour butter milk for 1hr. Add rice flour. Add chilli powder. Don't add water. Add salt to taste. Add finely chopped onions. Keep oil to fry. Don't knead the dough smoothly. When the oil is ready take small lumps and put in the oil And deep fry. |
| User Comments & Tips |
| Apply oil in your palm before cutting raw bananas. <> |
| Waghareli Rotli |
| Preparation Time : 5 mins Cooking Time : 7 mins Serves / Makes : 4 |
| Ingredients |
| 10 Rotis 1 tomato 1 Capsicum 1 Onion 1 Green Mirch few Curry leaves 1 tspn Coriander leaves Pinch of haldi powder 1 tspn Red Mirch Powder Salt to Taste Oil for tadka 1/4 tspn Mustard Seed 1/4 tspn Jeera |
| Method |
| 1. Chop tomato, Onion, Capsicum & Green Mirch. 2. Cut rotis into small pieces (approx 1 inch square) 3. Take a vessel & put oil in it & heat it. 4. Put Mustard Seeds, Jeera, Curry leaves, & then onions 5. When the onion becomes a bit pinkish add Tomatoes. 6. When they become dark red add capsicum 7. Put haldi, mirchi 8. stir & then add Rotis 9. Cook till the rotis become crisp. 10. Decorate with Coriander leaves |
| Palak on Toast |
| Preparation Time : 10 minutes Cooking Time : 10 minutes Serves / Makes : 2-4 Persons |
| Ingredients |
| palak-2 corriander-1 (medium) potatos- 4to5 (medium) paste- green chillies& ginger amchur powder-1 table spoon garam masala- 1 table spoon sanchar- 1 teaspoon salt- to taste 1 big loaf bread butter |
| Method |
| first take out the leaves of palak. then boil them in hot water. after when it gets boil cool them. later grind the all palak together and keep aside. then boil potatoes and smash them nicely after smashing them put all the ingredients(masala) then mix very well finally also mix the palak paste with the potatoes mix every thing nicely. than take one bread put the potatoe paste and press lightly with hand all over the bread and proceed with other breads as you need. than finaaly toast the breads in oven for five minutes. if you want you can spread some grated cheese on each slice of breads. |
| DAL DHOKLI |
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| Preparation Time : 30 MINS. Cooking Time : 15 MINS. Serves / Makes : 4 PERSONS |
| Ingredients |
| FOR DAL - TUR DAL -1 1/2KATORI (PRESSURE COOKED & CHURNED) TOMATOES - 2 MEDIUM CHOPPED BOILED GROUND NUTS - 1/2 CUP GINGER 1/2" CHOPPED 2/3 GR. CHILLIES SLIT KADIPATTA - FEW LVS. 1 TBSPN. JAGGERY 1 TBSPN. TAMARIND PULP 1 T SPN.RED.CH.PWDR. 1 T SPN.RAJWADI MASALA 1 TBSPN.CHOPPED CORRIANDER LEAVES SALT TO TASTE FOR BAGAR - 2 TBSPN. OIL 1 T SPN. JEERA OR RAI 1/4 T SPN. HING PWDR 1/4 T SPN. HALDI PWD FOR DHOKLI - 1 1/2 CUPS OF WHEAT FLR. 1/2 CUP CHANADAL FLR SALT TO TASTE 1 TBSPN. DHANAJEERA POWDER LITTLE HING AND HALDI 2 TBSPN. OIL 1/2 TSPN RED CH.PWD. WATER FOR KNEADING DOUGH. |
| Method |
| FOR DHOKLI - ADD ALL INGREDIENTS AND KNEAD DOUGH, CAN MAKE IT MORE SMOOTH BY ADDING LITTLE OIL AFTER KNEADING. KEEP ASIDE COVERED. FOR DAL - HEAT OIL IN A KADAI AND RAI / JEERA, SIMMER THE GAS AFTER THE RAI / JEERA SPLUTTERS. ADD HING, HALDI, RED CH. POWDER AND DAL. FRY FOR A MINUTE AND ADD WATER, SALT, MASALA, GINGER, GR. CHILLIES, KADIPATTA, TOMATOES, JAGGERY, TAMARIND AND BOILED GROUNDNUTS AND BOIL THE DAL ON MEDIUM FLAME. NOW ROLL CHAPATI'S OF THE DOUGH AND FRY THEM ON THE TAWA WITHOUT OIL AND TURN THEM HALF COOKED (NOT TO COOK COMPLETELY AND LITTLE FRYING WILL ENSURE THAT THE PCS. DON'T STICK). REMOVE AND CUT THEM INTO SQUARES OR DIAMOND SHAPE AND ADD IN BOILING DAL. BOIL FOR 5 MINS.<> GARNISH WITH CHOPPED CORRIANDER LEAVES AND LITTLE DESI GHEE AND SERVE HOT. |
| User Comments & Tips |
| Dal Dhokli one of the favourite items from Gujrati Cuisine which all of us enjoy. It is relishing and very easy to cook when suddenly someone comes for lunch or dinner! |
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