Feeds:
Posts
Comments

Archive for the ‘Soups & Sides’ Category

Karela Fry

Karela Fry

 

Ingredients :

Bitter gourd : 2-3 (medium size)
Turmeric powder : 1 tsp
Amchur Powder : 1/2 tsp
Salt to taste
Oil – 2 tbsp

Method :

Wash the Karelas (Bitter Gourd) and cut them into thin round discs.
Heat oil in a wide pan, add the cut bitter gourd slices to it.
Add turmeric powder, salt and amchur powder.
Saute and mix everything nicely.
Cover the pan with a lid and let it cook for 4-5 minutes on a medium flame.
Keep stirring occasionally and allow to fry nicely till the slices of bittergourd are cooked and crisp.
Serve with dalrice or curd rice.

Read Full Post »

Mushroom Pepper Fry

Mushroom Pepper Fry

Ingredients:

1 lb.(500 gms) button mushrooms, washed and sliced
1 tsp cumin seeds
1 Onion, finely chopped
10-15 Curry leaves
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
2 tsp ginger garlic paste
4-5 green chilies, finely chopped
10-14 black pepper corns ( adjust as per your spice level)
Salt to taste
Oil as required

Method:

Dry roast the black pepper corns and grind coarsely.
Heat oil in a pan. Add chopped onions and saute until it turns transparent.
Add ginger-garlic paste, green chilies, curry leaves and mix well.
Add coriander powder, red chili powder, pepper powder and cook for a minute.
Add sliced mushrooms, salt and cook covered on a medium flame for around 10 minutes.
After 10 minutes, uncover and cook on a high flame with constant stirring, till all the water has evaporated.
Sprinkle garam masala and mix well.
Mushroom pepper fry is ready. Serve hot with chapatis, naan or parathas.

Read Full Post »

Baigan Bhaja

Brinjal Fritters

Ingredients :

1 big purple Eggplant (Brinjal)
1 tbsp semolina (sooji/rava)
2 tbsp chick pea flour (besan)
1 cup rice flour
1 tsp turmeric powder
3 tsp red chili powder (or as per taste)
1 tsp cumin powder
1 tsp coriander powder
3 tsp curry powder
Salt to taste
Oil

Method :

Wash eggplant and cut it into around 1/2 inch round slices.
Sprinkle salt on the eggplant slices, and keep aside for 5 minutes.
In a mixing bowl,  add turmeric, 2 tsp red chilli powder, cumin powder, coriander powder, 2 tsp curry powder, 1 tsp oil & 2 tsp water.
Mix well to form a thick paste. Add the eggplant slices in the mixing bowl and coat the slices well with the paste.
Keep it covered for about 15 – 20 minutes.
Mix semolina, rice flour, chick pea flour in flat dish.To this mixture, add salt, 1 tsp red chili powder, 1 tsp curry powder and mix well.
Coat the marinated eggplant slices (both sides) in the flour mixture. Heat about 2 tbsp oil in a pan and place 2-3 slices, depending on the size of the pan.
Drizzle some more oil round the slices.Lower the heat to medium and close the pan with a lid.
After 2-3 mins, turn the slices upside down and cover with lid again.
Continue to cook till the brinjals are cooked completely and the outer flour coating is crispy.
Serve hot with steamed rice and daal.

Read Full Post »

Batata Bhaji

Potato Fritters

Ingredients :

2 medium potatoes
1 cup chickpea flour (besan)
1 tbsp rice flour
a pinch of baking soda
1 tsp red chili Powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Oil for deep fry

Method :

Peel potatoes and cut into thin round slices. Soak them in salt water for 10-15 minutes.
Meanwhile, mix chickpea flour, rice flour, red chili powder, turmeric powder and coriander powder into a medium bowl.
Prepare a batter by adding water slowly such the batter is of medium consistency, enough to coat the potato slices evenly.
Mix nicely, so that there are no lumps in the batter. Add salt and baking soda and mix
Heat oil for deep frying. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with tomato ketchup or mint chutney or tamrind chutney.

* The batter should not be too thick in consistency. It will create thick coating which makes the fritters mushy and not crispy.

Read Full Post »

Kanda Bhaji

Onion Fritters

Ingredients :

1 cup chickpea flour (besan)
2 Onions
3 tsp red Chili Powder
1 tsp turmeric powder
2 tsp carom seeds (Ajwain)
1 tsp coriander powder
1 tsp cumin powder.
¼ tsp baking Soda
Salt to taste
Oil for deep frying

Method :

Chop onions into thin slices.
Add salt to the onions and leave them for 10 minutes. This softens the onions and brings out their juices.
Mix all the ingredients except oil to make a thick batter. (Add little water, if necessary)
Heat the oil in a kadhai or pan. Make small flat balls of the batter and put them into the oil gently.
Fry till the fritters are golden. Drain on paper towels.
Serve hot with mint chutney or ketchup.

Read Full Post »

Cream of Cauliflower

Cream of Cauliflower

Ingredients:

750g cauliflower, trimmed, cut into florets
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp coriander powder
1 tsp cumin powder
1/4 tsp red chili flakes
1 tsp salt
1/2 tsp black pepper powder
1 tbsp olive oil
2 cups vegetable stock
2 cups water
1/4 cup cream

Method:

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.
Add coriander powder, cumin powder and red chili flakes. Increase heat to high. Cook, stirring, for 2 minutes.
Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low.
Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.
Blend soup to a smooth paste. Return to saucepan. Add salt , pepper and stir in the cream. Stir over low heat until hot.
Garnish with a little chopped parsley or coriander leaves.

Read Full Post »

Corn on Cob

Corn on Cob

Corn on Cob

Ingredients:

4 Corn on Cob peeled/silk removed
1-2 tsp sugar
Butter
Salt & Pepper to taste

Method:

Fill a large pot with enough water just to cover all the corn and boil over high heat.
Add sugar to keep corn sweet and tender.
Don’t add salt to the cooking water while cooking corn, as it will toughen the skin of the kernels.
Add corn to the boiling water and cook for 5- 10 minutes,depending on desired tenderness.
Remove corn from the cooking water and serve immediately.
You can apply a pat of butter as soon as you take it out of the water and sprinkle salt & pepper.

Read Full Post »