Friday, July 22, 2011

Semiya Fritters.


1. Semiya/Savige/Vermicelli - 150 gms
2. Rava/sooji - 25 gms
3. Boiled Potato - 2 medium sized. - About 100 gms
4. Green Peas - 50 gms
5. Jeera - 1 tsp
6. Green Chilli - 2
7. Red chilli powder - 1.5 tsp
8. Curd - 2 Tbsp
9. Salt - to taste
10. Coriander and curry leaves chopped.
10. oil - to fry.
  • Warm the Semiya and rava in a pan for about 4 minutes.
  • Add Chopped chilli , coriander and curry leaves into a bowl.
  • Add the mashed potatoes, chilli powder, jeera, curd, salt and blanched green peas.
  • Mix the all these ingredients and to this mixture add the warmed semiya and rava.
  • Make small fritters out of the mixture and drop them to the pan with hot oil to deep fry them.
  • These fritters can be enjoyed with tomato sauce. It goes as a side dish with rice and rasam.
  • Evening snacks cannot be better than these mouth watering easy to make hot fritters.
ore tasty.Variations: You can add a pinch of garam masala and a cup of copped onions to make these fritters m

Tuesday, July 12, 2011

Carrot Burfi.


1. 2 cups of grated Carrot.
2. 200gms of unsweetened khova
3. 50 ml of Fresh cream
4. 1.5 cups of Sugar.
5. 1 tsp Cardamom powder
6. 2 Tbsp Ghee
7. Chopped Nut mix ( Optional).

On a low flame place a pan and add 1 tbsp of ghee.
Add the grated carrot and the fresh cream and stir it.
once the carrot is cooked for about 5 - 6 minutes, add the unsweetened khova.
Mix well.
After the Khova blends with the grated carrot , add sugar and allow it to completely melt.
Keep stirring occassionally and ensure low flame until consistency of halwa is reached.
Now add the cardamom, nuts and 1 tbsp of ghee.
After 10 more minutes of extra stirring transfer the mix onto the plate where you can cut even pieces of the mixture to get the hard and crisp Carrot burfies.

Friday, July 8, 2011

Tawa Veggie Grills

Ingredients:1. Capsicum - 1 of green, 1 of yellow and 1 of red.
2. Potatoes - 2 to 3 medium sized
3. Onions - 2 to 3 medium sized
4. Paneer - 100 grams
5. Baby Corn - 4
6. Tomatoes - 2 mediom sized
7. Jeera powder - 2 tsp
8. Besan/Channa gram flour - 1 tbsp
9. Curd - 1 tbsp (optional)
10. red Chilli powder - 1 1/2 tsp
11. Garam Masala powder - 1/2 tsp
12. Salt to taste
13. Tamarind powder - 1 tsp
14. Oil - 2 tbsp
Method:Dice all the vegetables into equal square shapes (approx 3/4" all sides).
Half boil potato and Baby corn in a pinch of salt and drain the water completely.
In a bowl mix all the other ingredients except oil.
Drop all the diced vegetables and keep it aside for about 10 min for a short marinate.
Now place a flat pan on a low flame.
Use a sharp stick of 6" long which can run through one set of veggie mix. start with the tough one like potato or babycorn to have the firm grip.
Spread a few drops of oil on the pan and place this veggie stick on it for 2 minutes.
Keep turning the sides until all turn crisp.
If required smear oil on all sides of veggie using a brush.
Serve hot with mint chutney.