Saturday, December 31, 2011

urad chana dal dosa


  1. urad dal-1 cup
  2. chana dal-1 cup
  3. rice-1/4 cup
for dosa garnishing :
  1. onion-2 finely chopped
  2. coriander leaves-2 tbsp finely chopped
  3. green chilly-2 finely chopped
for dosa batter:soak urad dal,chana dal,rice together over night. Next day mornging grind to a smooth paste.

1st method:
spread the batter as thin as possible if u want crisp dosas as shown in the above picture.

2nd method:
for stuffed dosa spread the batter little bit thicker & sprinkle some onions,green chillies and coriander leaves chopped,slightly press it with the ladle. cover it with a lid and cook for turn the dosa and cook on the other side too without the lid. serve with ginger chutney.
ginger chutney

Friday, December 30, 2011

Murgh Harabhara

  1. chicken-1kg
  2. onion-1/2kg
  3. lemon-1
  4. ginger-1big piece
  5. garlic- 1 big pod
  6. green chillies-10
  7. coriander leaves-1/2bunch
  8. mint leaves(pudina)-1small bunch
  9. cinnamon-2small pieces
  10. cloves- 10
  11. cardamom-2
  12. coriander-4tsp
  13. cumin seeds -1 tsp
  14. kasoori methi powder-1tsp
  15. chilly powder-1tsp
  16. curd- 1/2cup
  17. tomato -2
  18. capsicum-2
  19. sugar-1tsp 
  20. salt to taste.
  •  marinate the  chicken with lemon,curd ,chilly powder and salt & keep it the refrigerator for 1hour.
  • (garam masala powder)dry roast cinnamon,cloves,cardamom,coriander, cumin and  make a fine powder
  • grind onions, ginger,garlic,mint,green chillies,tomato & coriander to a fine paste.
  • take one big pan or you can prepare this in a pressure cooker. take some oil and drop the marinated chicken and fry for few mins.then add the ground masala and garam masala* powder,sugar and salt to taste. cover the pressure cooker and take 1 whistle and then switch off the fire.if you prepare this in a pan then cover and cook on a low flame at least 20mins or till cooked.
  • Now open the lid add capsicum cubes and karoori methi and boil till 10 mins.
  • Serve with roti or ghee rice.

Yummy Salad Packets

Ingredients  for salad
onions- 2
red cabbage-1small chopped
sprouted green gram- 1cup
pomegranate seeds -1cup
carrot shredded -1cup 
salt to taste
chat masala- 1tsp
pepper powder- 1/2tsp
salad oil or olive oil- 2tsp 

for the packets: wheat flour 3 cups
                           salt to taste

Roti for the packets

for the packets: take a wide bowl,add wheat flour and salt to taste, prepare soft dough using water as required.keep this dough for 1/2hr to rest.
for the salad: Mix all the ingredients for the salad and keep it the refrigerator till you prepare  packets for the salad.
 Make round shaped balls and roll out the balls into thick round roties.Prepare roties as shown above.prepare all the roties.Now start making packets.

cut the roti into half apply some red chutney* or mayonnaise( here i have used red chutney).\

Then fill it with prepared salad and tomato sauce.Now yummy salad packets are ready to serve.
salad packets 

Thursday, December 29, 2011

Black Pomfret Reacheado

Reacheado Paste

For the paste:
Red chilies-15
cinnamon-2,1" pieces
cumin seeds-1/2tsp
garlic-1 big pod
black pepper-1/2tsp
vinegar-3/4cup or as required  for grinding

For the masala: 
1finely chopped onion
sugar or goan jaggery 2tsp
1tbsp oil

Main dish:
This masala can be used for many types of fishes especially flat type like mackerel,pompret or salmon.But today i have prepared it with black pompret. Actually in Portuguese Reacheado means stuffed ,so  basically this masala  is used for stuffing the fish and then the fish is shallow fried over a low fire.In this recipe i have just applied this masala directly to the fish and then shallow fried.In this recipe i have used 1kg of black pompret

Method of making Reacheado paste:-
Soak all the red chilies ,cloves ,pieces of cinnamon,cumin seeds,garlic,black pepper and ginger in brown goan vinegar.Then grind it to a smooth paste. You can store this for couple of months if refrigerated.Use it when required. 

For the masala
Heat the oil in a pan.Add chopped onions and saute untill it changes to light pink,now add sugar or jaggery  and switch off the fire.Now add the  prepared  Reacheado paste and mix it  well.Now its ready for stuffing

For the main dish( if you are using pompret or other flat fish then clean and slit open the fish on both the sides,marinate with salt and vinegar on both inside and out side and leave it for 10 mins.after that stuff the fish with reacheado masala and keep aside for at least 2hours in fridge.
            Heat the oil in a pan.Add the fish and shallow fry for 5-6 mins on both the sides.Serve with goan bread or pav or rice.

Wednesday, December 28, 2011

vangi chilly

Ingredients:Brinjal-1/2kg sliced
                  onion-3 sliced
                  green chilly-5
                  ginger-1inch piece chopped finely
                  garlic-5 clove chopped finely
                  soy sauce-2tsp
                  red chilly sauce-1tsp
                  capsicum-2 sliced
                  spring onions-small bunch chopped for garnishing
                   corn flour-2tsp mix it with little water
                  salt to taste.
Method; take a deep frying pan add 1tbsp of oil add sliced onions,chopped ginger and garlic and salt.fry till onions turns pink in add green chilies and brinjals keep on stirring for add a /12 cup of water along with capsicum ,cover and cook till brinjal cooks add soy sauce,red chilly sauce   vinegar( if u want u can add a pinch of ajji-na-motto) and corn starcha and bring it to switch of f the gas and garnish with chopped spring onions.serve hot with fried rice or noodles.
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