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 transparent.
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 separates.
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
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