Archive for February, 2010
Ingredients:
Strawberries 6-8
Milk 500 ml
Sugar 1 cup
Red colour(optional) pinch
How to make Strawberry Shake:
Wash strawberries finely.
Make a pulp in a grinder.
Add sugar and pulp in a milk.
Mix finely.
Add colour if you want.
Strawberry shake is ready.
Serve chilled and garnished with the strawberry pieces.
February 21st, 2010
Ingredients:
Rice 1 cup
Chana dal 1/4 cup
Urid dal 1/4 cup
Moong dal 1/4 cup
Groundnut pieces 1 tbsp
Onion 2
Green chilly 6-8
Ginger 1″
Garlic cloves 3-4
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil
Salt
How to make Mix Spicy Appe :
Soak rice and all dals seperately for 6-8 hours.
Grind the rice and dals with green chilly,ginger and garlic.
Make the consistancy and keep aside for 6-8 hours to ferment.
Now add groundnut pieces,salt,sugar,finely chopped onion and coriander leaves.
Mix finely.
Heat the appe vessel and grease it.
Pour one tbsp batter in each mould.
Cover the vessel and cook till light brown.
Turn the side and cook this side again till light brown.
Spicy appe is ready.
Serve with green chutney or tomato sauce.
February 15th, 2010
Ingredients:
Goat brains 4
Tomatoes 2
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Curd 2 tbsp
Garam masala powder 1/2 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Green chilly 2
Kasuri methi 2 tbsp
Oil 2 -3 tbsp
Salt
How to make Bheja Masala:
First clean and wash brains.
Soak brains in water for five min.
Chop tomato,onion,green chilly and coriander leaves finely.
In a kadai heat oil and add cumin seeds.
When cumin seeds starting to splutter add chopped green chilly.
Now add onion and fry it till transperent.
Add ginger garlic paste and fry again for 2 min.
Now add red chilly powder,turmeric powder,garam masala powder and salt.
Add chopped tomato and kasuri methi.
Fry again till oil seperates.
Add curd and mix finely.
Now add brains and smash it slowly.
Allow to cook on low flame for five min.
Add half finely chopped coriander leaves and mix finely.
Bheja masala is ready.
Garnish with coriander leaves.
Serve hot with chapati or roti.
February 7th, 2010
