750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste
Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Sunday, August 16, 2009
Wednesday, July 15, 2009
PANEER BHURJI
Each time the milk curdles, it was an oppurtunity to make my favorite paalkova or rasagullah. But this time it curdled, i decided to make something different. aAnd that's where i decided to do PANEER BHURJI.
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:
INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing
PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.
tastes good as filling for chappatis, puris and sandwiches
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:
INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing
PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.
tastes good as filling for chappatis, puris and sandwiches
VADA CURRY, VADAI CURRY
Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:
Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.
For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.
Tastes good with idlis and dosas.
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:
Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.
For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.
Tastes good with idlis and dosas.
Monday, May 25, 2009
MULAI KEERAI PACHADI
greens(mulai keerai) (f.ch) 1bunch
green chilli 1
thick curd 1cup
chopped onion 1/2 cup
tomato 1/4 cup
ginger 1/4"pc
salt, coriander
grind the chilli and ginger together in a mixie.
heat oil in a kadai and saute the greens
then add the ginger mixture and add curd,
onion, tomatoes, and coriander and remove from fire.
green chilli 1
thick curd 1cup
chopped onion 1/2 cup
tomato 1/4 cup
ginger 1/4"pc
salt, coriander
grind the chilli and ginger together in a mixie.
heat oil in a kadai and saute the greens
then add the ginger mixture and add curd,
onion, tomatoes, and coriander and remove from fire.
Saturday, May 23, 2009
PASALA KEERAI MASIYAL ( MASHED SPINACH LEAVES)
SPINACH LEAVES(pasalai keerai) (f.ch) 2cupd
paasi paruppu 1/4 cup
chopped onion 1
slit chillies 2
garlic 1 pc
jeeragam 1/2 tsp
ghee 1spoom
salt needed
heat a kadai.pour 3/4 tumbler water.
add the dhal, keerai onion and chilli
and allow to cook
when the greens is cooked add jeeragam and salt and mash it.
mash the garlic and add to the mashed greens
add ghee over the mixture and remove from fire.
paasi paruppu 1/4 cup
chopped onion 1
slit chillies 2
garlic 1 pc
jeeragam 1/2 tsp
ghee 1spoom
salt needed
heat a kadai.pour 3/4 tumbler water.
add the dhal, keerai onion and chilli
and allow to cook
when the greens is cooked add jeeragam and salt and mash it.
mash the garlic and add to the mashed greens
add ghee over the mixture and remove from fire.
Thursday, May 7, 2009
நெத்திலி மீன் வறுவல்
சுத்தம் செய்யபட்ட நெத்திலி மீன்களை மிளகு,சோம்பு,சீரகம் அதிகமா சேர்க்கபட்ட மசாலாவுடன் கலந்து பொரிக்கவும்
Wednesday, May 6, 2009
FISH WITH FENUGREEK FOR ROTIS
fish and fenugreek
200g surmai fish
250g fenugreek leaves
100g coriander leaves
3-4pods garlic and tomatoes
1tsp turmeric powder
1tsp cumin seeds powder
1tbsp coriander powder
6-7tbsp oil
salt to taste
rub the fish with salt and turmeric and keep aside
remobe the fenugreek leaves from the stems and cut into tiny pcs
chop the tomatoes and garlic into small pcs
heat the oil and pan fry the fish a few at a times till golden brown
in the same oil cook the fenugreek over a low flame for 2-3mins
add 2-3tbsp water and cover the fenugreek leaves with a lid and cook for another 2-3mins
add the tomatoes, coriander, fish and spices
add 2-4tbsp water and cover with a lid and cook the fish over a low flame for another 4-5mins
serve hot with phulka
200g surmai fish
250g fenugreek leaves
100g coriander leaves
3-4pods garlic and tomatoes
1tsp turmeric powder
1tsp cumin seeds powder
1tbsp coriander powder
6-7tbsp oil
salt to taste
rub the fish with salt and turmeric and keep aside
remobe the fenugreek leaves from the stems and cut into tiny pcs
chop the tomatoes and garlic into small pcs
heat the oil and pan fry the fish a few at a times till golden brown
in the same oil cook the fenugreek over a low flame for 2-3mins
add 2-3tbsp water and cover the fenugreek leaves with a lid and cook for another 2-3mins
add the tomatoes, coriander, fish and spices
add 2-4tbsp water and cover with a lid and cook the fish over a low flame for another 4-5mins
serve hot with phulka
Tuesday, May 5, 2009
FISH TIKKA
வஞ்சரம் மீன் துண்டுங்களை முல் இல்லாமல் எடுத்து
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .
Monday, May 4, 2009
FISH MASALA FOR ROTIS
500g surmai fish
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped
peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped
peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis
Thursday, April 23, 2009
VEGETABLE CUTLETS
boil and mash 50g carrot,100g potatoes and 50g cabbage
add 100g gram flour and salt and make small balls with the mixture
fry these balls in oil and keep aside
in a kadai heat some oil and add 1onion finely chopped,4 green chillies,1tsp lime juice,1/4tsp pepper powder,1/4tsp coriander powder,1/4tsp turmeric powder and saute them.
add the vegetable balls and toss well
garnish with coriander leaves and serve
add 100g gram flour and salt and make small balls with the mixture
fry these balls in oil and keep aside
in a kadai heat some oil and add 1onion finely chopped,4 green chillies,1tsp lime juice,1/4tsp pepper powder,1/4tsp coriander powder,1/4tsp turmeric powder and saute them.
add the vegetable balls and toss well
garnish with coriander leaves and serve
Tuesday, April 21, 2009
CRAB ROAST
clean the crab.
rub all parts of the crab with masala that has more pepper in it.
allow it to marinate and then steam it.
more pepper reduces the raw smell of the crab.
fry the crab pieces in oil.
(கடல் நண்டை சுத்தம் செய்து
மிளகு அதிகமாய் சேர்த்த மசாலா கலவையை
நண்டின் அனைத்து பகுதியுலும் பூசி
ஊற வைத்து வேக வைக்கவும் .
மிளகு பொடி அதிகமாக இருந்தால்
தான் கவிச்சை வராது .
அப்பளம் மாதிரி பொரித்தால் போதும் )
rub all parts of the crab with masala that has more pepper in it.
allow it to marinate and then steam it.
more pepper reduces the raw smell of the crab.
fry the crab pieces in oil.
(கடல் நண்டை சுத்தம் செய்து
மிளகு அதிகமாய் சேர்த்த மசாலா கலவையை
நண்டின் அனைத்து பகுதியுலும் பூசி
ஊற வைத்து வேக வைக்கவும் .
மிளகு பொடி அதிகமாக இருந்தால்
தான் கவிச்சை வராது .
அப்பளம் மாதிரி பொரித்தால் போதும் )
Sunday, April 19, 2009
POOSANI THUVAYAL(PUMPKIN)
pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little
cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.
tip:
pumpkin helps to reduce body fat
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little
cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.
tip:
pumpkin helps to reduce body fat
Saturday, April 18, 2009
PEERKANGAAI THUVAYAL
peerkangai 1/4kg
tamarind a little
salt as needed
mustard 1sp
asafoetida a little
kadala paruppu 1sp
urad dal 1sp
dry chilli 6
oil 1/4cup
chopped coriander 1/2 cup
peel the skin and dice the vegetable
heat oil in kadai and temper mustard,asafoetida, urad dal and when its golden brown drain off from oil and keep
in the same oil fry the dry chillies
add little more oil and fry the vegetable pcs
grind the fried vegetable,salt,tamarind,dry chillies together.
add the roasted dhal items one by one and grind
serve with rice
tamarind a little
salt as needed
mustard 1sp
asafoetida a little
kadala paruppu 1sp
urad dal 1sp
dry chilli 6
oil 1/4cup
chopped coriander 1/2 cup
peel the skin and dice the vegetable
heat oil in kadai and temper mustard,asafoetida, urad dal and when its golden brown drain off from oil and keep
in the same oil fry the dry chillies
add little more oil and fry the vegetable pcs
grind the fried vegetable,salt,tamarind,dry chillies together.
add the roasted dhal items one by one and grind
serve with rice
Friday, April 17, 2009
KAARA CHUTNEY
kaara chutney
coconut 1
dry chilli 8 or 10
big onion 1
lime extract 1tbsp
salt as needed
grind all ingredients
coconut 1
dry chilli 8 or 10
big onion 1
lime extract 1tbsp
salt as needed
grind all ingredients
Monday, March 2, 2009
KHARA CHICKEN
1kg boneless chicken
3-4 dry chilli
2tbsp ginger garlic paste
1"pc cinnamon
2cloves
4cardamoms
1bay leaf
3tomatoes chopped
2medium sized onions cut into slices
1cup mustard oil
1tsp haldi powder
1tbsp coriander powder
1tsp roasted jeera powder
1tsp garam masala
salt to taste
chopped coriander leaves
remove the seeds from the red chillies and leave these whole(if you want a spicy chicken do not remove the seeds)
heat half the portion of the oil in a thick bottomed pan.
add the whole spices and allow to splutter.
add the chicken pcs and cook over a medium flame, till all the water has evaporated, remove and keep aside
in the same kadai, add the remaining oil and also add the onion and fry till golden brown.
mix in the ginger garlic paste and fry for another 2mins
lower the flame and mix in the chicken pcs
add the spices and the tomatoes.
continue to cook in medium flame, stirring from time to time till a fine aroma arises.
add about half a cup of water and cover with lid and cook over a low flame till the chicken is tender
serve hot with parathas.
3-4 dry chilli
2tbsp ginger garlic paste
1"pc cinnamon
2cloves
4cardamoms
1bay leaf
3tomatoes chopped
2medium sized onions cut into slices
1cup mustard oil
1tsp haldi powder
1tbsp coriander powder
1tsp roasted jeera powder
1tsp garam masala
salt to taste
chopped coriander leaves
remove the seeds from the red chillies and leave these whole(if you want a spicy chicken do not remove the seeds)
heat half the portion of the oil in a thick bottomed pan.
add the whole spices and allow to splutter.
add the chicken pcs and cook over a medium flame, till all the water has evaporated, remove and keep aside
in the same kadai, add the remaining oil and also add the onion and fry till golden brown.
mix in the ginger garlic paste and fry for another 2mins
lower the flame and mix in the chicken pcs
add the spices and the tomatoes.
continue to cook in medium flame, stirring from time to time till a fine aroma arises.
add about half a cup of water and cover with lid and cook over a low flame till the chicken is tender
serve hot with parathas.
Saturday, February 28, 2009
CHICKEN LEGS
2 chicken legs
1tbsp salt
1tbsp vinegar
10g ginger garlic paste
10 green chillies
100g coriander leaves
25g mint leaves
juice of half a lime
50g hung curd
2tbsp oil
first make some slits in the chicken leg and then add 1tbsp of salt and vinegar and 1tbsp ginger garlic paste and leave so for an hour
take coriander leaves, mint, green chillies and make paste
add hung curd, lime juice,salt, ginger garlic paste and 1tbsp oil to this paste
apply the batter to the chicken legs and fix on skewer and put in tandoor or cook it over at 100deg celsius for 10-15mins
serve with onion and mint leaves
1tbsp salt
1tbsp vinegar
10g ginger garlic paste
10 green chillies
100g coriander leaves
25g mint leaves
juice of half a lime
50g hung curd
2tbsp oil
first make some slits in the chicken leg and then add 1tbsp of salt and vinegar and 1tbsp ginger garlic paste and leave so for an hour
take coriander leaves, mint, green chillies and make paste
add hung curd, lime juice,salt, ginger garlic paste and 1tbsp oil to this paste
apply the batter to the chicken legs and fix on skewer and put in tandoor or cook it over at 100deg celsius for 10-15mins
serve with onion and mint leaves
Wednesday, February 25, 2009
CHICKEN KOFTAS
minced chicken 500g
big onion 1
egg(white) 1
garam masala powder 2tsp
coconut 1/2
coriander powder 2tsp
marinate the chicken in a mixture of ginger garlic paste, chilli, salt and turmeric powder.
add egg white nd mix like batter and make balls.
heat 1tbsp oil in a kadai and add chopped onions.
then add coriander powder, coconut and saute well
add 2 tumbler of water and add salt
when it has boiled well reduce the flame to medium
add the chicken koftas one at a time and turn over gently without breaking them.
cover cook till the koftas are cooked and garnish with coriander leaves and serve
big onion 1
egg(white) 1
garam masala powder 2tsp
coconut 1/2
coriander powder 2tsp
marinate the chicken in a mixture of ginger garlic paste, chilli, salt and turmeric powder.
add egg white nd mix like batter and make balls.
heat 1tbsp oil in a kadai and add chopped onions.
then add coriander powder, coconut and saute well
add 2 tumbler of water and add salt
when it has boiled well reduce the flame to medium
add the chicken koftas one at a time and turn over gently without breaking them.
cover cook till the koftas are cooked and garnish with coriander leaves and serve
Friday, February 6, 2009
THANJAI KADAPPA(TANJORE/THANJAVUR)
payitham paruppu 2cup
big onion 1
big tomato 1
oil a little
jeeragam 1 tsp
slit chillies 4
chilli powder 1tsp
turmeric powder 1tsp
curry leaf, coriander leaves as needed
boiled and finely chopped potato 1cup
heat oil and temper mustard, jeeragam,curry leaves, green chillies and add onion
when the onion is browned add tomato and saute.
roast and cook the dhal it till its mashable by hand in a heavy bottoomed vessel over low flame.
add this to the tomato mixture and add chilli powder and cover it.
when the ingredients blend well and a good aroma rises, sprinkle the potato pcs.
after some time sprinkle coriander leaves and remove from fire.
big onion 1
big tomato 1
oil a little
jeeragam 1 tsp
slit chillies 4
chilli powder 1tsp
turmeric powder 1tsp
curry leaf, coriander leaves as needed
boiled and finely chopped potato 1cup
heat oil and temper mustard, jeeragam,curry leaves, green chillies and add onion
when the onion is browned add tomato and saute.
roast and cook the dhal it till its mashable by hand in a heavy bottoomed vessel over low flame.
add this to the tomato mixture and add chilli powder and cover it.
when the ingredients blend well and a good aroma rises, sprinkle the potato pcs.
after some time sprinkle coriander leaves and remove from fire.
Wednesday, February 4, 2009
RAAGI ADAI + POOSANI THUVAYAL(PUMPKIN SIDE DISH)
RAAGI ADAI
raagi flour 2cup
tamarind extract as needed
green chilli 5 or 6
asafoetida a little
boil tamarind extract and add asafoetida and salt.
finely chop chillies and add to the extract
add the ragi flour without forming lumps and mix well.
make flat dosas with this batter and cook on tawa on both sides.
optionally can add chopped onions to the ragi batter.
POOSANI THUVAYAL(PUMKIN SIDE DISH)
pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little
cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.
tip:
pumpkin helps to reduce body fat
ragi prevents fate deposition
raagi flour 2cup
tamarind extract as needed
green chilli 5 or 6
asafoetida a little
boil tamarind extract and add asafoetida and salt.
finely chop chillies and add to the extract
add the ragi flour without forming lumps and mix well.
make flat dosas with this batter and cook on tawa on both sides.
optionally can add chopped onions to the ragi batter.
POOSANI THUVAYAL(PUMKIN SIDE DISH)
pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little
cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.
tip:
pumpkin helps to reduce body fat
ragi prevents fate deposition
MIXED VEGETABLE CAKES WITH HERBED SAUCE
2cups boiled and mashed potatoes
1grated coconut
10-12 sliced french beans
1/4cup green peas
1capsicum(chopped)
1 tsp garlic(chopped)
1tsp green chillies( chopped)
1tbsp corn flour
1tbsp maida
1egg
oil to fry
salt to taste
combine all the vegetables together into a bowl and mix well
aff in the seasonings and flavorings as desired and using the corn flour and maida and make a nice firm mixture and shape the same into any desired shape.
coat with bread crumbs and deep or shallow fry until golden brown
remove and serve with herbed sauce
herbed sauce
1cup tomato ketchup
1tbsp chopped spring onion greens
1tsp mixed herbs
1tsp chat masala powder
a dash of tabasco sauce
saute the spring onion greens in 1tbsp olive oil and mix into the tomato ketchup and chat masala and tabasco and herbs, mix well and serve warm
chef's variation:
try a similar cake with boiled mashed chicken or soya bean kheema for the high protein foods
1grated coconut
10-12 sliced french beans
1/4cup green peas
1capsicum(chopped)
1 tsp garlic(chopped)
1tsp green chillies( chopped)
1tbsp corn flour
1tbsp maida
1egg
oil to fry
salt to taste
combine all the vegetables together into a bowl and mix well
aff in the seasonings and flavorings as desired and using the corn flour and maida and make a nice firm mixture and shape the same into any desired shape.
coat with bread crumbs and deep or shallow fry until golden brown
remove and serve with herbed sauce
herbed sauce
1cup tomato ketchup
1tbsp chopped spring onion greens
1tsp mixed herbs
1tsp chat masala powder
a dash of tabasco sauce
saute the spring onion greens in 1tbsp olive oil and mix into the tomato ketchup and chat masala and tabasco and herbs, mix well and serve warm
chef's variation:
try a similar cake with boiled mashed chicken or soya bean kheema for the high protein foods
Subscribe to:
Posts (Atom)
