Archive for June, 2009
Ingredients:
| Maida |
2 cups |
| Rava |
1/2 cup |
| Oil |
|
| Salt |
|
How to make Paanipuri ki puri:
In a big bowl take maida, rava, salt and 2 tbsp oil and knead a dough using little water.
The dough should be hard.
Cover the bowl and put in a refrigerator for 2 hrs.
After 2 hrs make small balls and roll out small puris very thinly.
You may roll out big thin chapati and then cut small puris with any round shape.
Heat oil in a kadai and deep fry all puris on medium flame.
Allow to cool.
Paanipuri ki puri is ready.
Put in a plastic bag.
June 28th, 2009
Ingredients:
| Sprouted mung |
250 gm |
| Onion |
2 |
| Grated coconut |
2 cups |
| Cumin seeds |
1 tsp |
| Mustard seeds |
1 tsp |
| Red chilly powder |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Asafoetida |
1/4 tsp |
| Curry leaves |
4-5 |
| Coriander leaves |
1 tbsp |
| Sugar |
1 tsp |
| Kokum |
1-2 |
| Oil |
1 tbsp |
| Salt |
|
How to make Sprouted Mung Curry:
To remove skin of sprouted mung put mung in water for 2 hrs.
Wash skinless mung finely.
Chop onion and coriander leaves finely.
In a kadai heat oil and add mustard seeds.
When it starts to crackle add curry leaves and finely chopped onion.
Fry onion till transparent.
Now add red chilly powder,turmeric powder and asafoetida.
After 2-3 min add sprouted mung.
Mix finely and add 2-3 cups of water.
Cover the pan and allow to cook.
In a mixer grind a fine paste of coconut and cumin seeds.
Add salt and mix finely.
Add one cup of water to mung if necessary to cook.
Lastly add ground paste,kokum and sugar.
Mix finely and allow to cook more for 4-5 min.
Sprouted mung curry is ready.
Served with finely chopped coriander leaves.
June 20th, 2009
Ingredients:
| Cabbage |
4 cups |
| Maida |
1 cup |
| Cornflour |
2 tbsp |
| Garlic cloves |
4-5 |
| Red chilly sauce |
2-3 tsp |
| Red colour |
1/4 tsp |
| Oil to fry |
|
| Salt |
|
How to make Cabbage Munchurian Balls:
Chop cabbage and garlic finely.
In a cabbage add maida, cornflour, chopped garlic,red chilly sauce,red colour and salt.
Mix finely and add little water to make dough.
The dough should be the consistency of like bhajiya (pakode).
Heat oil in kadai and fry balls.
Cabbage munchurian balls is ready.
Serve hot with Schezuan Sauce
June 14th, 2009
Ingredients:
| Kashmiri red chilly |
15-16 |
| Garlic cloves |
1/2 cup |
| White vinegar |
1 cup |
| Sugar |
2 tsp |
| Oil |
2 tbsp |
| Salt |
|
How to make Schezuan Sauce:
Soak red chilly in warm water for 1 hour.
Drain out all the water from the chillies and discard it.
In a mixer take chilly,chopped garlic, sugar and salt.
Make a fine paste using vinegar instead of water.
Heat oil in a pan to smoking point and pour the ground paste.
Mix well and allow to cool.
Put in an air-tight container and refrigerate for further use.
Schezuan Sauce is ready.
June 5th, 2009
