3-4 DRUM STICKS
SALT
TURMERIC POWDER
RED CHILLI (WHOLE)
COCONUT - HALF CUP
TOOR DALL OR MOONG DALL = HALF CUP (IF YOU ARE USING MOONG DALL - FRY IT TO LIGHT PINK COLOR)
COOK THE DALL IN A PRESSURE COOKER
CUT THE DRUM STICK 2 INCH SIZE.
PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.
FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.
PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES
Saturday, February 23, 2008
3-4 DRUM STICKS
SALT
TURMERIC POWDER
RED CHILLI (WHOLE)
COCONUT - HALF CUP
TOOR DALL OR MOONG DALL = HALF CUP (IF YOU ARE USING MOONG DALL - FRY IT TO LIGHT PINK COLOR)
COOK THE DALL IN A PRESSURE COOKER
CUT THE DRUM STICK 2 INCH SIZE.
PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.
FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.
PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES
SALT
TURMERIC POWDER
RED CHILLI (WHOLE)
COCONUT - HALF CUP
TOOR DALL OR MOONG DALL = HALF CUP (IF YOU ARE USING MOONG DALL - FRY IT TO LIGHT PINK COLOR)
COOK THE DALL IN A PRESSURE COOKER
CUT THE DRUM STICK 2 INCH SIZE.
PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.
FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.
PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES
Drumstick Molagootal
3-4 Drum sticks
alt
Turmeric Powder
Red Chilli (whole)
Coconut - Half Cup
Toor Dall OR Moong Dal = Half Cup (If you are using Moong Dal, fry it to a light pink color)
Cook the dall in a pressure cooker.
Cut the drumsticks into 2 inch slices.
PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.
FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.
PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES
alt
Turmeric Powder
Red Chilli (whole)
Coconut - Half Cup
Toor Dall OR Moong Dal = Half Cup (If you are using Moong Dal, fry it to a light pink color)
Cook the dall in a pressure cooker.
Cut the drumsticks into 2 inch slices.
PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.
FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.
PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES
Keerai Molagootal
1 BUNCH SPINACH
TOOR DALL - HALF CUP
RED CHILLI (WHOLE) 2
URAD DALL 2 TSP
SALT TO TASTE
TURMERIC POWDER
COCONUT GRATED - HALF CUP
MUSTARD
OIL FOR SEASONING
BOIL TOOR DALL WITH 1 CUP OF WATER IN PRESSURE COOKER
BOIL SPINACH WITH LITTLE WATER, BOIL WITH 1 TSP SALT AND A PINCH OF TURMERIC POWDER. TAKES APPROX 5 MTS TO GET COOKED . ALLOW IT TO COOL.
HEAT I TSP OIL. FRY 2 RED CHILLIES WITH 1 TST URAD DALL. FRY IT TILL THE DALL TURNS SLIGHTLY REDDISH.
GRIND COCONUT WITH THE FRIED CHILLI AND URAD DAL TO A FINE PASTE.
BLEND THE COOKED SPINACH IN THE MIXIE. SHOULD NOT GRIND IT FINE.
IN A COOKING VESSEL ADD THE SPINACH,COOKED DAL AND THE COCONNT. MIX IT AND ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS
HEAT OIL. ADD MUSTARD AND 1 TSP URAD DALL. WHEN THE MUSTARD CRACKLES POUR THE SAME INTO THE SPINACH GRAVY. ( FOR SEASONING COCONUT OIL OR ANY OTHER COOKING OIL)
TOOR DALL - HALF CUP
RED CHILLI (WHOLE) 2
URAD DALL 2 TSP
SALT TO TASTE
TURMERIC POWDER
COCONUT GRATED - HALF CUP
MUSTARD
OIL FOR SEASONING
BOIL TOOR DALL WITH 1 CUP OF WATER IN PRESSURE COOKER
BOIL SPINACH WITH LITTLE WATER, BOIL WITH 1 TSP SALT AND A PINCH OF TURMERIC POWDER. TAKES APPROX 5 MTS TO GET COOKED . ALLOW IT TO COOL.
HEAT I TSP OIL. FRY 2 RED CHILLIES WITH 1 TST URAD DALL. FRY IT TILL THE DALL TURNS SLIGHTLY REDDISH.
GRIND COCONUT WITH THE FRIED CHILLI AND URAD DAL TO A FINE PASTE.
BLEND THE COOKED SPINACH IN THE MIXIE. SHOULD NOT GRIND IT FINE.
IN A COOKING VESSEL ADD THE SPINACH,COOKED DAL AND THE COCONNT. MIX IT AND ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS
HEAT OIL. ADD MUSTARD AND 1 TSP URAD DALL. WHEN THE MUSTARD CRACKLES POUR THE SAME INTO THE SPINACH GRAVY. ( FOR SEASONING COCONUT OIL OR ANY OTHER COOKING OIL)
Saturday, February 2, 2008
MANCHURIAN
INGREDIENTS:
FOR GOBI MANCHURIAN - ONLY CAULIFLOWER
VEG BALL MANCHURIAN - 3 Cs I.E. CABBAGE,CARROT,CAPSICUM
CABBAGE : 150 GMS
CAPSICUM : 1
CARROT : 2
GARLIC : 4 PODS
G/CHILLI : 4-5
PEPPER POWDER ; 1 spoon
SOYA SAUCE ; 1 SPOON
CORN FLour :
GRATE THE VEGGIES. SQUEEZE OUT EXCESS WATER - THIS CAN BE USED IN GRAVY.
ADD 1-2 SPOON OF CORN FLOWER AND MAKE INTO SMALL BALLS. (AMLA SIZE)
DEEP FRY THE VEG BALLS IN SLOW FIRE. KEEP IT SEPARATE.
HEAT ONE TABLE SPOON OIL IN HIGH FLAME. WHEN THE OIL GETS VERY HOT ADD GARLIC/G.CHILLI. ADD ONE SPOON OF SOYA SAUCE AND SAUTE.
ADD 2 SPOONS CORN FLOWER IN 3 CUPS OF WATER AND POUR. WHEN IT GETS BOILED (2 MTS) ADD THE VEG BALLS AND BOIL IT FOR 5 MTS. ADD SPRING ONION AND SERVE HOT WITH FRIED RICE.
FOR CAULIFLOWER - MAKE A THIN BATTER WITH CORN Flour, DIP THE CAULIFLOWER IN THE BATTER AND DEEP FRY.
FOR GOBI MANCHURIAN - ONLY CAULIFLOWER
VEG BALL MANCHURIAN - 3 Cs I.E. CABBAGE,CARROT,CAPSICUM
CABBAGE : 150 GMS
CAPSICUM : 1
CARROT : 2
GARLIC : 4 PODS
G/CHILLI : 4-5
PEPPER POWDER ; 1 spoon
SOYA SAUCE ; 1 SPOON
CORN FLour :
GRATE THE VEGGIES. SQUEEZE OUT EXCESS WATER - THIS CAN BE USED IN GRAVY.
ADD 1-2 SPOON OF CORN FLOWER AND MAKE INTO SMALL BALLS. (AMLA SIZE)
DEEP FRY THE VEG BALLS IN SLOW FIRE. KEEP IT SEPARATE.
HEAT ONE TABLE SPOON OIL IN HIGH FLAME. WHEN THE OIL GETS VERY HOT ADD GARLIC/G.CHILLI. ADD ONE SPOON OF SOYA SAUCE AND SAUTE.
ADD 2 SPOONS CORN FLOWER IN 3 CUPS OF WATER AND POUR. WHEN IT GETS BOILED (2 MTS) ADD THE VEG BALLS AND BOIL IT FOR 5 MTS. ADD SPRING ONION AND SERVE HOT WITH FRIED RICE.
FOR CAULIFLOWER - MAKE A THIN BATTER WITH CORN Flour, DIP THE CAULIFLOWER IN THE BATTER AND DEEP FRY.
INDO-CHINESE FRIED RICE
INGREDIENTS: 1 CUP RICE
VEGGIES OR EGG
VEG CABBAGE 100-250 GM
CAPSICUM 1
CARROT 1
BEANS 5-6
SPRING OINION
GREEN CHILLI 4
GARLIC 3-4 PODS
PEPPER POWDER 1 SPOON
SOYA SAUCE HALF SPOON
AJINOMOTO OPTIONAL
SCHEZWAN/CHILLI SAUCE OPTIONAL
METHOD:
WASH RICE AND SOAK IT FOR ABOUT 30 MTS.
WATER : 1 CUP 2 CUPS OF WATER
COOK RICE SEPARATELY.AND COOL IT. ADD A SPOON OF OIL WHILE COOKING.
CHOP ALL VEGGIES FINE
HEAT OIL IN HIGH FLAME. OIL SHOULD GET REALLY HOT . ADD GARLIC AND CHILLI. SAUTE IT FOR 1-2MTS AND THEN ADD THE VEGGIES. SINCE THE OIL IS VERY HOT VEGGIES GET COOKED VERY FAST. STIR THE VEGS CONTINOUSLY. aDD THE RICE AND SALTAND PEPPER POWDER. AFTER MIXING IT NICELY ADD THE SOYA SAUCE/SCHEZWAN SAUCE ETC. IT ITS EGG.USE 2 EGGS AND FRY IT AFTER FRYING GARLIC/CHILLI.
SERVE IT WITH GOBI MANCHURIAN OR MIXED VEG MANCHURIAN. MANCHURIAN RECIPE FOLLOWS.
DELICIOUS FRIED RICE IS READY
VEGGIES OR EGG
VEG CABBAGE 100-250 GM
CAPSICUM 1
CARROT 1
BEANS 5-6
SPRING OINION
GREEN CHILLI 4
GARLIC 3-4 PODS
PEPPER POWDER 1 SPOON
SOYA SAUCE HALF SPOON
AJINOMOTO OPTIONAL
SCHEZWAN/CHILLI SAUCE OPTIONAL
METHOD:
WASH RICE AND SOAK IT FOR ABOUT 30 MTS.
WATER : 1 CUP 2 CUPS OF WATER
COOK RICE SEPARATELY.AND COOL IT. ADD A SPOON OF OIL WHILE COOKING.
CHOP ALL VEGGIES FINE
HEAT OIL IN HIGH FLAME. OIL SHOULD GET REALLY HOT . ADD GARLIC AND CHILLI. SAUTE IT FOR 1-2MTS AND THEN ADD THE VEGGIES. SINCE THE OIL IS VERY HOT VEGGIES GET COOKED VERY FAST. STIR THE VEGS CONTINOUSLY. aDD THE RICE AND SALTAND PEPPER POWDER. AFTER MIXING IT NICELY ADD THE SOYA SAUCE/SCHEZWAN SAUCE ETC. IT ITS EGG.USE 2 EGGS AND FRY IT AFTER FRYING GARLIC/CHILLI.
SERVE IT WITH GOBI MANCHURIAN OR MIXED VEG MANCHURIAN. MANCHURIAN RECIPE FOLLOWS.
DELICIOUS FRIED RICE IS READY
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