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Friday, May 30, 2008

Potato Cutlet


Ingredients
4 Boiled Potatoes smashed
1 Onion chopped
1 tsp Ginger Garlic Paste
1 tsp Chilli Powder
2 tsp Garam Masala Powder
1 tsp cumin seeds
Corriander Leaves chopped
2 Eggs
Bread crumbs
Oil for Fry

Method
Pour 1 tsp oil in kadai and add onion. Just fry onion for 2 min. Add ginger garlic paste to it and fry for one min and off the stove. To this add potato,garam masala powder, chilli powder, cumin seeds, corriander leaves and mix well. Make sure no potato lumps. Make small balls and make it round or oval. Beat the egg. Dip the balls in egg and roll over bread crumbs and deep fry it. Fry till it becomes brown.Drain on paper.Serve it with tomato ketchup.

Wednesday, May 28, 2008

Mango Drink

Ingredients
1 ripe Mango (Semi ripe)
1 cup Cold Milk
1 1/2 tsp Sugar
Cardamon Powder

Method
Boil Mango until it becomes soft. Peel off and squeeze the pulp. To this add cold milk and sugar. Stir well.Before serving sprinkle cardamon powder and serve chill. Add ice if required.
(If u dont like to have with milk add cold water)

Tuesday, May 27, 2008

Mint Drink


Ingredients
Mint Leaves 1 Bunch
1 Red Chilli
Very Little Tamarind
1 tsp Cumin seeds
Little Jaggery
Salt

Method
Fry all the ingredients in kadai except jaggery and salt. Grind it with jaggery and salt. Filter it and serve chill. This drink keeps body cool.

Friday, May 23, 2008

Peas Usli

Ingredients
1 cup boiled Green Peas
2 Medium sized Onion
2 Green Chilli
1 tsp Ginger Garlic Paste
1/2 tsp Mustard Seeds
1/2 tsp Methi Seeds
1/2 tsp Cumin Powder
Turmeric Powder
1 cup Grated Coconut
Corriander Leaves
Salt
Oil
Method
Grind Methi and Cumin seeds separately.
Grind grated Coconut.
In a kadai pour oil, add mustard seeds. When it splutters add onion, green chilli and saute till it becomes golden brown. Now add ginger garlic paste and saute for few minutes. Add the grinded methi and cumin powder and saute. Now add green peas, coconut paste, turmeric powder and salt. When it becomes thick off off the stove and garnish with corriander leaves. Best side dish for chappathi and rotis.

Chicken Masala

Ingredients
500 gms Chicken
1 Onion
3 Tomatoes
2 tsp Ginger Garlic Paste
3 tsp Chicken Masala Powder
Corriander leaves
Salt
Oil
Method
Heat oil in a pan. hen add onion and saute till it becomes golden brown. Add tomatoes to it and cook for 2 min. Now add ginger garlic paste to it and cook till the raw smell goes off. Then add chicken and salt pieces to it, ad enough water for the chicken to cook and then garnish with corriander leaves.

Tuesday, May 13, 2008

Potato Fry

Ingredients
3 Medium sized Potato
1/2 tsp Chilli Powder
1 tsp Garam Masala
Few Curry Leaves
Salt
Oil
Method
Cook potatoes in pressure cooker. After cooked peel the skin and cut the potatoes into cubes. Heat oil in a pan add salt, curry leaves, chilli powder, garam masala powder and mix it. Now add the potatoes and stir well so that the potatoes get coated with the masala. Cook for 10 to 15 min in low flame. Stir in between. This is a very good side dish for curd rice.

Monday, May 12, 2008

Mushroom Masala


Ingredients
2 Onions chopped
3 Tomatoes chopped
Ginger 1/2 inch chopped
Garlic 4 cloves
Button Mushroom 500gms
Corriander leaves chopped
1 tsp Chilli powder
1 tsp Garam masala powder
2 tsp Corrinder powder
1 cup Grated coconut
Salt
Oil
Method
Grind ginger and garlic to a fine paste.
Grind coconut by adding little water.
In a kadai heat oil, saute onions. When it turn golden brown add Ginger Garlic paste and saute for few seconds. Now add tomato and saute for few seonds. Add all the above mentioned powders and salt, saute for few seconds. Add mushroom, stir and close the kadai and keep the stove in low flame for 5 to min. Remove the lid add little water.When it get cooked garnish with corriander leaves. Serve with chappathi, puri.

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