Thursday, July 30, 2015

BAIGAN TAWA FRY

This is for the people who adore eggplant. No doubt they would surly love this crispy baigan fry anytime  and this can be served as an appetizer (just like my little gal likes to have it) or as a side dish for lunch too. While making this fry, make sure you serve them hot hot to enjoy its crispness as later it wont stay that crispy.


INGREDIENTS

10 Sliced Eggplant.(if its too big, then divide it again as shown in pic)

1 1/2 tbsp Red Chilly pd

1 tsp Turmeric pd.

1/2 tsp Hing.

Pinch of Pepper pd.

Salt to taste.

Rice flour for just for coat.

Oil for shallow fry.


METHOD

Cut eggplant into 1/2 inch round. If its too big then divide into half. Sprinkle salt on both the side. Then sprinkle each of ingredients like red chilli pd, turmeric pd, hing, and pepper pd on both the sides. Marinate for 5 min. Spread rice flour on a plate.

Heat oil on a tawa. As it becomes mild hot, take each marinated slice, place it on rice flour and coat nicely on both the side and immediately place them carefully on tawa for cooking. Repeat the same with rest of the slice. Let the slices fry for 2 to 3 min on each side till slight brown.

Enjoy!!

Friday, July 17, 2015

TURKEY BERRY PICKLE. (CHUNDEPHELLA UMMAN)

Turkey berries are nothing but Chundakkai ie in  tamil is what it is call. It belongs to the plant family Solanaceae.That is very good for cough, asthma, chest conjection, diabetes, tubercolosis etc. We love making fresh green turkey berry for umman (gravy type pickle) and dried for kuzhumbu.


INGREDIENTS FOR FRYING

5 to 6 Dry red chilly.

1 tsp Mustard seeds.

1/2 tsp Methi seeds.

2 tsp Tamarind syrup.

1 tsp Oil.

INGREDIENTS FOR SEASONING.

1 tbsp Oil.

2 tsp Mustard seeds.

1 tsp Jeera.

Few Curry leaves.

Handful of Turkey berries.(slit into 2 and marinate them with salt)

Water as required.

Pinch of Hing.

Salt to taste.

METHOD.

First for frying process, heat oil in a pan. Add dry red chilly, mustard seeds, methi seeds and fry till you get a nice fryed chilly aroma. Switch off the flame and allow to cool. Then grind that mixture into a fine paste along with tamarind. Keep it aside.

Heat oil in a pan. Add mustard seeds, jeera, curry leaves and turkey berries and fry till it becomes slight brown and crisp. Later add the chilly mixture and adequate amount of water. As the mixture starts boiling, the consistency of the gravy becomes thick. Season with salt and hing and remove from flame. Serve hot with dosa or idly.

ENJOY!!

Thursday, July 16, 2015

BABYCORN RAVA FRY

Crispy fried babycorns perfect for all the occasions. Here the babycorns are marinated in masala then its rolled in rava and finally deep fry. Rava is the main reason for making these crispy and crunchy. Do try these yummy fritters :)

INGREDIENTS

200 grams Babycorns

1 tbsp Ginger garlic paste.

1 tsp Chilli pd

1/2 tsp Turmeric pd.

1 tbsp Rice flour.

1 tsp Garam masala.

Rava for coating.

Pinch of Cooking soda

Water to sprinkle.

Salt to taste.

Oil for deep fry.

METHOD.

Slit the babycorns into 2 halves. Steam them for about 5 min. Then marinate with ginger garlic paste, chilli pd, turmeric pd, rice flour, garam masala, cooking soda and salt with very little water just to catch up these masalas. Then add enough rava to coat all the pieces. Deep fry in hot oil. Serve hot with ketchup or with ur fav dips.

Enjoy!!

Wednesday, July 15, 2015

DAHI CHAAT

Dahi chaat is my little ones favourite chaat and this is somthing that I have enjoyed having alot. Its delicious and addictive ;). On one bite, you get different flavours like tangy, sweet, salty and spicy. Its cooling at the same time.


INGREDIENTS.

10 Readymade Puris or hommade the best :)

1 Big Boiled Potatoes.

1/4 Cup Moong sprouts.

1 tsp Chilly powder.

1 tsp Jeera pd.

Few Coriander leaves.

Sweet chutney as required

Green chutney (optional)

Chaat Masala.

Sev for garnishing

Black Salt to taste.

INGREDIENTS FOR DAHI MIXTURE.

2 Cups Dahi

3 tbsp Sugar.

Jeera pd to sprinkle

Chaat pd to sprinkle

Pinch of black salt.

METHOD.

Mash potatoes and add sprouted green moong, coriander leaves, chilli pd, jeera pd and salt. Place them aside.

In a blender, add all the ingredients given above for making dahi mixture. Transfer them into small cup or glasses and keep aside.

Now the fun part comes. Crack the top part of the puris with our fingers or spoon. Add the 1 to 2 tsp of  boiled potato mixture in the puris. Then add sweet chutney, green chutney according to ur taste and finally sprinkle sev on top. Place them on a plate. Sidly place the dahi filled cup.

At the time of serving pour dahi into the puris and if u like chaat on top, sprinkle a bit and put it into your mouth immediately ;)

ENJOY!!

Tuesday, July 14, 2015

MISHTI DOI



Misti doi is one of the famous dessert preparation of Bengalies. It tastes amazing and very simple to make. The best taste results are achieved by setting the Mishti Doi in a earthenware pot. I am sure you all would love it :)


INGREDIENTS

1 Liter Milk.

1/2 Cup Sugar.

4 tbsp Yogurt

1 tsp Cardamon powder.

METHOD

Boil milk in a big vessel on a medium flame till it is reduced to half of its original volume. Make sure to stir frequently. Switch off when its done.

In a another pan, drop in sugar for caramalize. Once its done slowly pour it into the reduced milk and blend for a min. When its mixed up, allow them to cool. Then add the yogurt and gently mix. Sprinkle cardamom pd. Allow the mixture to rest in a warm place for setting.

Once its done, garnish with ur fav nuts and chill and serve cool :)

ENJOY!!