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Showing posts from October, 2012

Bobbarlu Vada/ Black eye bean Fritters

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We need:


Bobbarlu/ black eye bean 1cup
Onion 1 small
Green chilies 3
Ginger 1inch long
Cumin seeds 1sp
Cilantro 1/4 cup
Salt to taste
Oil for deep frying


Method:


Soak beans over night.
Drain water and transfer them to mixer or grinder.
Add onion pieces, green chili, ginger, cilantro, cumin and salt.
Grind it the thick paste. (Do not add water)
Heat oil for deep frying.
Now take little quantity of the bean mixture and flatten them with your hand.
Or else you can take a plastic cover apply little water to it and add some bean mixture and flatten with your hand.
Remove and drop them in oil.
Fry the vada's till nice and crisp.
Serve hot with any chutney or pickle.

Check to see what my fellow bloggers are cooking for BM 21.

Mini Kaaja

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We need:


Maida/ all purpose flour  1 cup
Ghee/ butter  1/4 cup
Oil for deep frying
Sugar 1 cup
Water 3/4 cup
Baking powder 1sp
Honey 3sps


Method:


Add baking powder and ghee to maida and mix well.
Now add water to make a smooth dough as chapati dough.
Keep aside for 15minutes.
Meanwhile add water to sugar and make sugar syrup.
Syrup has to be little thicker than the gulab jamun syrup.
Once the syrup is done switch off stove and add honey.
Mix well.
Heat oil for deep frying.
Divide the dough to 2 parts and make a thin chapati with both of them as.
Dont worry if its going to be a large one.
Now apply little ghee or butter on top of 1 chapati and place the other chapati on top of it.
Same way apply ghee on the chapati and roll the chapati slowly.
Make sure there is no gap between when rolling.
Now cut small pieces with knife and keep aside.
Using roller pin flatten the pieces  and deep fry till crisp and brown.
Add the fried kaaja's directly into the syrup.
Let them rest in syrup for a…

Coconut Ladoo/ kobbari ladoo with Condensed Milk

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Firstly Happy Navratri to all my dear friends. Festival season has started and every one is ready to cook different types of sweets. Usually we offer coconut to god/ godesses during festivals, and we endup with lots of coconuts at home. To use these coconuts in a better way I have a very simple and easy ladoo recipe. Its coconut ladoo. Usually we use sugar in all the sweets we make. But here am using condenced milk instead of sugar. So here goes the recipe for all of you.                                                    We need:

Grated coconut 2cups
Condenced milk 1 can ( 14oz)
Elachi powder 1/4 sp
 Cashew nuts 1/4 cup
Raisins 1/4cup
Ghee 4sps.                                                                                                        


Method: 


 Heat pan and add 2sps ghee.
Add chopped cashew nuts and raisins.
Sauté for a minute and transfer to another plate.
In the same pan add rest of the ghee and add grated coconut.
Sauté for 4 to 5 minutes.
Keep stiring in between s…

Poha Upma

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We need:


Poha 2cups
Capsicum 1/2 cup Carrot 1/2 cup Onion 1/2 cup Green chillies 3 Beans 1/4 cup Corn 1/4 cup
Chilli powder 1/2 sp Haldi 1/4 sp Curry leaves 10 Red chilli 2 Mustard seeds 1/4 sp Cumin 1/4 sps Udad dal 1/4 sp Cilantro 1/4 cup lemon juice 5 sps salt to taste Oil 3 sps

Method:
Cut all the veggies to small pieces. Heat oil in pan and add mustard seeds, when they crackle add cumin, red chilli, curry leaves, udad dal and green chilli. Saute for few seconds and add veggies. Fry them for 5 to 8 mits. Wash the poha and add to the veggies. Now add salt, chilli powder and haldi. Cook for 5mits and garnish with cilantro. Before serving add lemon juice. This serves upto 4 people.

Tip:
Do not soak the poha in water, just wash and drain the water.

Check to see what my fellow bloggers are cooking for Blogging Marathon 21.

Idly Upma

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We need:


Idly 6
Chopped carrot 1/4 cup
Peas 1/4 cup
Lemon juice 2sps
Chopped cilantro 1/4cup
Mustard seeds 1/4sp
Cumin seeds 1/4sp
Chand dal 1sp
Udad dal 1/2sp
Red chili flakes 1sp
Curry leaves 6
Roasted peanuts 1/4cup
Oil 3 sps
Haldi
Salt to taste


Method: 


Chop half of the idly's to small pieces and crush  rest of idly's.
Heat pan add 3 sps oil and add mustard seeds, cumin seeds, chana dal, udad dal, curry leaves and red chili.
Saute for few seconds and add carrots and peas.
Saute for 2 minutes and add roasted peanuts.
Now add idly pieces and add salt to taste.
If u like you can crush the idly's too instead of pieces.
Add very little haldi and red chili flakes mix well.
Now add chopped cilantro and  mix.
Switch off stove and add lime/ lemon juice.
Mix well and serve hot.


Check to see what my fellow bloggers are cooking for Blogging Marathon 21.

Vermicelli Upma

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We need: 


 Bambino vermicelli  2 cups
 Hot water 1 1/2 cup
Sliced onions 1/4 cup
Chopped carrot 1/2 cup
Green peas 1/4 cup
Green chilies 3
Cashew nuts 10
 Curry leaves 6
Chand dal 1sp
 Mustard seeds 1/2sp
 Cumin seeds 1/2 sp
 Salt to taste
 Oil  4sps                                                                                            


Method:


Heat pan add 1sp oil and roast vermicelli till light brown in color.
In another pan add rest of the oil and add Chana dal, mustard seeds, cumin seeds, curry leaves, cashew nuts and sauté for few seconds.
Now add onions, carrot and peas.
Cook for few minutes and add roasted bambino vermicelli.
 Mix well and add 3/4 of the hot water and salt.
Mix and cook on low flame for 5minutes.
Now add rest of the water and cook further till done.
 Garnish with chopped cilantro and serve hot.

Check to see what my fellow bloggers are cooking for Blogging Marathon 21.