Thursday, December 13, 2012

Garlic - carrot pickle
Here is the easiest way to make pickles.It is much faster than the old method your grandmother used to with the tons of pickling salt and de-scumming the brine! This method is so easy,anyone one can do this!
  • 1 cup Garlic cloves ( peeled)
  • 2 Medium sized carrots ( cut into 1" long pieces)
  • 1tbsp Vinegar
  • 10-12 Whole dried red chillies
  • 1tsp Coriander
  • 1/2tsp Cummin/Jeera
  • 7-8 Pepper corns
  • 1tsp Mustard seeds
  • 8-10 Methi seeds
  • 1 Marble sized ball of tamarind
  • 1/4 cup Mustard oil
Cooking Directions

  • Apply salt and vinegar to carrot pieces and leave it for 30 mins.

  • In the meantime half boil garlic in 1 cup of water,drain and let it dry completely.

  • Now roast all the ingredients separately till you get, nice aroma of the spices and turns light brown colour.
  • First finely powder the roasted chillies,coriander,cumin,tamarind and pepper.
  • Now add mustard and methi to the same chilly powder and powder coarsely and our pickle masala is ready .

  • Now heat oil in a pan and stir fry garlic for 20-30 seconds ( do not brown the garlic).

  • Add in ground pickle masala and switch off the gas.
  • Let it cool down completely .
  • Now mix the garlic mixture to the pickled carrots and mix it well.Our Pickle is ready.
  • You can have it fresh or keep it at least 4-5 hours before serving.
  • Keeps fresh for a couple of weeks or can be refrigerated for couple of months 

Chinese Samosa

  • 2 cups Cabbage(finely chopped)
  • 2tbsp Capsicum( finely chopped)
  • 2tbsp Carrots(shredded)
  • 1 small onion (finely chopped)
  • 1tsp Light soy sauce
  • 1/2tsp red chilly sauce
  • 1tsp Garlic ( chopped)
  • 1 Green chilly (finely chopped)
  • 1tsp white pepper powder
  • 1/2 cup Fine semolina/Chiroti rava
  • 1cup Maida
  • 3tbsp hot oil
Cooking Directions

  1. Sift flour and semolina into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
  2. Add the water and salt mix until you have a soft dough. Now knead the dough for 10 minutes.
  3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
  4. For samosa filling:-
  5. Heat 1tbsp of oil in a wok or pan,add chopped garlic,giner and saut?© for a couple of seconds,add all the chopped vegetable and stir fry on high heat till the mixture is dry.
  6. Add soy sauce,chilly sauce and stir it again for a couple of seconds and switch off the flame.
  7. Now add the salt and white pepper powder mix it well.let it cool a bit before making samosas.
  8. Method of making samosas:
  9. Knead the dough again and divide it into 12 equal portions.
  10. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 8 inches in diameter.
  11. Now cut the circle into 4 triangle pieces.
  12. Now fill each triangle with the stuffing and close it and Seal the edge with a little water on your fingers. Press the edges to make the seal tight.
  13. Now heat oil in a pan and deep fry 2-3 samosas at a time ,till crisp and golden brown colour.
  14. Serve hot with  garlic sauce.
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