Indian Recipes Cuisines

Arbi Masala

2010-05-03T01:36:00.000-07:00

Ingredients:

1 bowl - arbi (Colocasia, Taro, Eddo) boiled and peeled

1 tsp - ajwain (carom seed)

1 tsp - dhaniya powder

1 tsp - garam masala

2 tsp - besan

1/2 tsp - red chilli powder

4 - green chilli

2 tsp - ginger rings

2 tbsp - oil

salt to taste

Method:

1. Heat some oil in a pan and deep fry arbi which is already boiled and peeled till it turns golden brown.

2. Take it out on a kitchen towel and press it so that it turns flat. Now again deep fry them.

3. Take a seperate pan and heat oil in it. Put ajwain and let it crackle.

4. Now put ginger rings, green chilli, then besan and all the other spices in it. Mix it well.

5. Finally put fried arbi in it and toss it properly so that the masala completely wraps on arbi.

6. While serving place the green chillies added in the masala on the top, it will work as a garnishing also.

Paneer Tawa Masala

2010-05-01T02:50:00.000-07:00

Ingredients:

200 gm - paneer diced

3 tsp - onion grated

1 bowl - tomato puree

2 tsp - fresh cream

2 tsp - white butter

1/4 tsp - ginger

1/4 tsp - garlic

1/2 tsp - ajwain (carom seed)

1/2 tsp - garam masala

1/2 tsp - red chilli powder

1/2 tsp - kasoori methi (fenugreek leaves dried)

1/2 tsp - green chilli finely chopped

1 tsp - fresh coriander leaves finely chopped

1/2 tsp - honey (optional)

1 tsp - ghee

2 - laung (cloves)

2 - elaichi (cardamom)

salt to taste

Method:

1. Put butter, cream, garlic, ginger, red chilli powder, laung, kasoori methi, elaichi, honey and salt in a blender and blend it into a smooth paste.

2. Heat a non-stick pan and put this paste in it and cook it for 1 min. Now put tomato puree in it and mix it well and cook it till two boils.

3. Heat ghee in a separate pan and put ajwain in it. Allow it to crackle and then add onion with garam masala, and red chilli powder.

4. Cook it for half a minute and put diced paneer in it. Toss it well and pour the prepared masala on it. Season it with salt and allow the masala to coat on paneer pieces.

5. Garnish it with green chilli and green coriander leaves.

6. Enjoy paneer tawa masala with naan or roti.

Fruit Smoothy

2010-04-28T04:35:00.000-07:00

Ingredients:

1 scoop - vanilla ice-cream

1 - banana

1/2 bowl - strawberry crushed

1/2 tsp - vanilla extract

1/2 tsp - pineapple juice

3 - mint leaves for garnishing

2 tsp - crushed ice

Method:

1. Blend all the above ingredients in a blender except mint leaves until it turns smooth.

2. Pour it in a tall cylindrical glass and garnish it with mint leaves.

3. Serve it chilled with crushed ice.

Rice Stuffed In Eggplant

2010-04-24T02:29:00.000-07:00

Ingredients:

3 - brinjal (eggplant)

100 gm - mushroom chopped

1 bowl - green capsicum finely chopped

1 bowl - red capsicum finely chopped

200 gm - rice boiled

1 large - onion finely chopped

1 tsp - garlic finely chopped

1 bowl - tomato puree

1/2 tsp - garam masala

1/2 tsp - haldi

1/2 tsp - black pepper

6 tsp - mozzarella cheese grated

3 tbsp - oil

salt to taste

Method:

1. Heat oil in a wok and add onion in it. When it turns pink put garlic and season it with garam masala, salt, black pepper and haldi.

2. Now add mushroom, green capsicum and red capsicum. Saute it for a min and add tomato puree. Cook it for 3-4 mins on slow flame. Allow the vegetables to tender.

3. Put boiled rice in it and muddle up properly. Let the vegetable coat the rice thoroughly and then put off the flame.

4. Cut the brinjal in vertical halves and hollow them from inside. Now fill this vegetable rice in the brinjals. Cover them with the grated cheese.

5. Place them in a baking dish and bake them at 180 degree C for 12 to 15 mins.

6. The delicacy is ready to be served.

Tamatri Shimla Mirch

2010-04-17T02:52:00.000-07:00

Ingredients:

2 tbsp - onion finely chopped

15 to 20 - small potato (boiled and fried)

1 bowl - tomato puree

1 large - capsicum (roundly cut)

1/2 tsp - haldi

1 tsp - red chilli powder

1/2 tsp - garam masala

1/2 tsp - dhaniya powder

2 tbsp - oil

1/2 tsp - green chilli finely chopped for garnishing

1 tsp - fresh coriander leaves for garnishing

salt to taste

Method:

1. Heat oil a wok, put onion and when they turn pink add tomato puree.

2. Season it with salt, haldi and red chilli powder. Put 1/2 cup of water in it.

3. Now put capsicum and cook it for 5 mins until it turns tender.

4. Finally add potatoes with garam masala and dhaniya powder for creating aroma.

5. Garnish it with green chilli and coriander leaves and serve it hot with roti or parantha.

Patta Gobhi Lazeez

2010-04-15T03:51:00.000-07:00

Ingredients:

1 flower - cabbage (sliced)

1 cup - besan (flour-chickpea)

1/2 tsp - red chilli powder

1/2 tsp - salt

water

Masala:

1 tbsp - desi ghee

1 big - onion

2 - garlic cloves

2 big - tomato finely chopped

1/2 tsp - haldi

4 - laung (cloves)

1 tsp - dhaniya powder

1/2 tsp - garam masala

1 tsp - jeera powder (cumin powder)

2 tsp - curd

2 tsp - fresh coriander leaves

salt to taste

Method:

1. Take a mixing bowl and put besan, salt and red chilli powder in it. Add some water in it and prepare the batter.

2. Put the sliced cabbage in it and toss it well so that the batter is coated on it thoroughly.

3. Now deep fry the cabbage and take it out on a kitchen towel for extra oil to be soaked.

4. Blend onion and garlic cloves in a blender using a small quantity of water.

5. Heat desi ghee in a pan and put this onion, garlic paste in it. Saute it for 2-3 mins.

6. Now add all the spices, haldi, laung, dhaniya powder, garam masala, jeera powder and salt. Mix it well and put some water around 2 tbsp so that the masala is cooked properly.

7. Now add dahi and stir it well. When the masala leaves ghee from the corners put fried cabbage in it. Cover it and cook it for 3-4 mins.

8. Now add chopped tomatoes to it and cook it for another 3 mins. Do not overcook the tomatoes. Now put off the flame.

9. Garnish it with fresh coriander leaves and serve it hot with naan or paranthas.

Banana Ice-Cream Shake

2010-04-13T02:29:00.000-07:00

Ingredients:

2 - banana

1 tsp - vanilla essence

1 - egg (only white part)

2 scoop - vanilla ice cream

1 bowl - milk

Method:

1. Cut banana into small pieces and put it in blender.

2. Add all the other ingredients also in the blender except milk and blend it.

3. Now add milk in it and again blend it.

4. Take it out in a serving glass and serve it with crushed ice.

Stuffed Papad

2010-04-12T03:09:00.000-07:00

Ingredients:

1 bowl - potato (boiled and mashed)

1 bowl - carrot (very finely chopped)

1 bowl - tomato (finely chopped)

1 bowl - beans (very finely chopped)

1 bowl - cauliflower (grated)

1/2 tsp - red chilli powder

1/2 tsp - haldi turmeric

1 tsp - dhaniya powder

1 tsp - oil

5 to 6 - papad (thin flatbread wafer)

salt to taste

Method:

1. Heat oil a kadhai and put beans and carrot, saute it for a minute.

2. Now put cauliflower and potato. Cook it for a minute and now put tomato in it.

3. Season it with salt, red chilli powder, haldi and dhaniya powder. The stuffing is now ready.

4. Now take a thali (a large round platter) and fill it water. Dip the papad in it and allow it to become soft so that it does not crush on being rolled.

5. Now take them out and fill 3 tsp of stuffing in each papad. To roll them, make first fold from the bottom then give one fold from both the sides each. Now keep rolling it to the other side.

6. Roll all the papads and deep fry them on low flame.

7. Take them out and cut the rolls diagonally. Serve them hot with tomato sauce and chutney.

Oriental Pickle Paneer

2010-04-09T07:14:00.000-07:00

Ingredients:

250 gm - paneer in slices of any shape

1 tbsp - maida (flour-pastry)

2 tbsp - cornflour

1/4 tsp - baking powder

1 cup - milk

2 tsp - soya sauce

2 tsp - tomato sauce

2 tsp - chilli sauce

2 tsp - vinegar

2 tsp - garlic finely chopped

2 tsp - sugar

1/2 tsp - black pepper powder

1/2 tsp - red chilli powder

2 tsp - hara pyaaz (Scallion) finely chopped

1 tsp - oil

2 tsp - cornflour mixed in water (adjust it with the consistency you want)

salt to taste

Method:

1. Take a mixing bowl, pour milk in it and add maida, cornflour, salt, baking poder, black pepper, 1 tsp of all sauces and 1 tsp of vinegar. Mix it all well.

2. Put the paneer slices in it and make the mixture wrap on each paneer slice properly. Let it marinate for 5-10 mins.

3. Meanwhile, heat oil in a pan and keeping it on low flame put red chilli powder and garlic in it. Saute it for half a minute and put 1 glass of water in it.

4. Now add 1 tsp of all sauces and 1 tsp of vinegar in it with sugar. Stir it well. Add salt and black pepper for seasoning. (keep in mind that salt and black pepper have been added in marination also).

5. Now to bring the curry to some thick consistency add cornflour mixed in water to it. Let it come to a boil.

6. Finally add marinated paneer slices in it and finely chopped hara pyaaz.

7. Oriental Pickle Paneer is ready to be served.

Keema Paalak

2010-04-01T04:36:00.000-07:00

Ingredients:

350 gm - keema

1 bowl - boiled paalak (spinach)

2 stick - dalchini (cinnamon)

1 tsp - jeera (cumin seeds)

1 big - onion finely chopped

1.5 tsp - ginger minced

1 tsp - garlic finely chopped

1/2 tsp - green chilli finely chopped

4 big - tomato finely chopped

1 tsp - haldi

1 tsp - bhuna jeera

1/2 tsp - kali mirch

1 tsp - garam masala

1 tsp - fresh coriander finely chopped for garnishing

2 - thinly sliced green chilli for garnishing

2 tbsp - ghee

salt to taste

Method:

1. Heat ghee in a kadhai, add dalchini and jeera. Allow them to crackle.

2. Put onion, garlic and ginger saute it for 2 mins.

3. Now add green chilli, tomato with haldi, bhuna jeera and salt. Toss it for 2 mins.

4. Mix keema, kali mirch and 1/2 tsp garam masala in it. Cover it and cook it for 30 mins.

5. When keema is properly cooked put boiled palak in it and drizzle 1/2 tsp garam masala over it. Cook it for another 5-7 mins.

6. Garnish it with finely chopped coriander leaves and thinly sliced green chilli.

7. Serve it hot with naan or parantha.

Paneer Pasinda

2010-03-31T03:39:00.001-07:00

Ingredients:

200 gm - paneer

1 tsp - garlic finely chopped

3 tsp - onion finely chopped

1 tsp - jeera (cumin seeds)

1 tsp - green chilli finely chopped

3 tsp - tomato puree

3 tsp - kaju paste (cashew nuts)

1 tsp - tomato ketchup

1 cup - cream

1/2 tsp - red chilli powder

1/2 tsp - garam masala

1 tsp - oil

2 - green chilli thin & long sliced for garnishing

salt to taste

For Marination:

1 cup - curd

1.5 tsp - bhuna jeera (roasted cumin powder)

1 tsp - kasoori methi

3 tsp - amchur

1 tsp - fresh coriander finely chopped

salt to taste

Method:

1. Cut the paneer in square shape of moderate thickness.

2. Take a mixing bowl and mix all the ingredients for marination. Put the paneer pieces in it and wrap all the marination over it.

3. Heat some oil in a pan and put the marinated paneer pieces in it and cook it for few minutes.

3. Meanwhile start preparing the gravy. Heat some oil in a pan and put garlic, onion, cumin seeds and green chilli. Saute it till the onion turn pink brown.

4. Now add tomato puree to it, then put kaju paste and mix it well. Now put tomato ketchup, cream, red chilli powder, garam masala and salt. Cook the gravy until it leaves oil from the sides.

5. Place the paneer slices in a serving dish and pour the gravy from top. Garnish it with thin long sliced green chillies.

6. Serve it hot.

Stuffed Potato In Paalak Gravy

2010-03-29T03:04:00.000-07:00

Ingredients:

2 tbsp - mustard oil

5 to 6 - scooped and mildly boiled potato

1 bowl - paalak (spinach leaves)

3 tsp - fresh coriander leaves

3 tsp - mint leaves

2 tsp - green chilli

1/2 tsp - amchur (mango powder)

1/2 tsp - jeera

1/2 tsp - kishmish (raisins)

1 large - finely chopped tomato

1/2 tsp - haldi (turmeric powder)

1/2 tsp - red chilli powder

1/2 tsp - garam masala

1/2 tsp - dhaniya powder

4 tbsp - curd

2 tsp - desi ghee

salt to taste

For Garnishing:

Ginger rings

Long and thinly sliced red chilli

Method:

1. Heat mustard oil in a kadhai and cook scooped and boiled potatoes till they turn golden brown. Take it out on a kitchen towel for extra oil to get soaked.

2. Put coriander leaves, mint leaves, green chillies, amchur, jeera, kishmish in a blender and blend it evenly. Take out this green paste in a bowl.

3. Heat 1/2 tsp desi ghee in a kadhai and put haldi, red chilli powder, garam masala, dhaniya powder and tomato. Cook it for 1 min then add paalak leaves and let it soften for 1 min. Finally add curd and salt to it. Cook it for 1 min. Now take this gravy out in a blender and blend it finely.

4. Again put this gravy in a kadhai and cook it for 3-4 mins.

5. Now marinate the potatoes with the green paste and place it in a deep cooking utensil and pour the gravy on it from above. Add 1.5 tsp of desi ghee in it and cook it on low flame for 8-10 mins.

6. Take it out in a platter and garnish with ginger rings and long thinly sliced red chilli.

7. Serve it hot.

General Kitchen Tips

2010-03-28T04:42:00.000-07:00

>> To remove the smell of onion, garlic or any spices from your hand rub lemon slice or raw potato slice on it.

>> If making dosa on a plain tawa (iron griddle) rub onion on it first, dosa will not stick on tawa.

>> To store almonds for long add 2-4 tsp sugar in the almond container.

>> To remove the burning stink from milk add two paan leaves (betel leaf) in it and keep the milk on flame for a while.

Tofu Masala

2010-03-26T03:26:00.000-07:00

Ingredients:

150 gm - tofu

1 large - onion finely chopped

1 large - tomato finely chopped

1 small - capsicum finely chopped

1 big bowl - rajma (kidney beans) boiled

20 to 25 leaf - palak (spinach)

1 tsp - garlic paste

1/2 tsp - garam masala

1/4 tsp - black pepper powder

1 tbsp - oil

salt to taste

Method:

1. Heat oil in a pan and cook tofu till it turns golden brown. Take it out in a plate.

2. Put onion in the same pan and saute for 1 min, now add garlic paste and cook it for another 1 min.

3. Now add tomato and capsicum, cook it for another 2 mins. Drizzle salt, garam masala and black pepper mix it well.

4. Put boiled rajma, palak leaves in it and cook it till the leaves soften.

5. Finally add fried tofu to it and toss it well.

6. Tofu Masala is ready to be served hot.

Spicy Paneer Bites

2010-03-25T05:20:00.000-07:00

Ingredients:

100 gm - paneer

1/2 cup - cream

1 tbsp - ginger garlic paste

1 tsp - black pepper

1 tbsp - red chilli flakes

salt to taste

Method:

1. Firstly cut the paneer in square shape.

2. Take a bowl and mix cream, ginger garlic paste, salt, red chilli flakes and black pepper together.

3. Put the paneer pieces in it and mix it softly, so that the mixture is wrapped on each paneer piece. Let it rest for 10 mins.

4. Now string the paneer pieces in a stick and roast them in tandoor for 5-7 mins or grill them in microwave for 5 mins.

5. Spicy paneer bites are ready to be served with ketchup.

Moong Daal Dhokla

2010-03-23T04:09:00.000-07:00

Ingredients:

1 cup - yellow moong daal

1 tsp - ginger coriander leaves paste

1/2 tsp - nimboo phool (citric acid)

1 tsp - eno

salt to taste

Tempering:

2 tsp - oil

1 tsp - mustard seeds

2 to 3 - kari patta (curry leaf)

Garnish:

1 tsp - Coriander leaves

Method:

1. Soak daal in 3 cups of water for 3-4 hrs.

2. Grind it along with ginger coriander paste. Add citric acid and salt to it and mix it well.

3. Keep a steamer ready with boiling water.

4. Grease the container with oil and drizzle 1 pinch of eno in the container.

5. Finally add eno in the batter and beat it well. Pour batter in the container and place it in steamer.

6. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.

7. Take out the container and allow it cool down for 10 mins. Cut them in square or diamond shape pieces.

8. Heat oil in a pan for tempering. Add mustard seeds and kari patta. Allow them to crackle and then drizzle it over dhokla.

9. Garnish it with coriander leaves and serve it with tomato ketchup and green chutney.

Chinese Paav Bhaji

2010-03-21T04:07:00.000-07:00

Ingredients:

2 - potato

2 - tomato finely chopped

2 - onion finely chopped

1 small size - cabbage

1 tsp - soya sauce

1 tsp - chilli sauce

1 tsp - vinegar

1 tsp - red chiili powder

2 bowl - pea

2 tbsp - butter

1 tsp - garlic paste

lemon juice (optional)

salt to taste

Method:

1. Boil potato and cabbage in a cooker till 1 or 2 whistles (you can also add any other seasonal vegetable of your choice).

2. Boil peas in a bowl seperately for 5 mins.

3. Heat butter in a kadhai and put onion and garlic paste in it. Cook it for 2 mins.

4. Now add tomato, salt and red chilli powder. Cook it for 3-4 mins.

5. When the masala is properly cooked add soya sauce, chilli sauce, vinegar, peas, and boiled vegetables and cook it well.

6. Garnish it with finely chopped onions, butter and also add some lemon juice if you wish.

7. Serve it with hot paav.

Cheese Kofta Curry

2010-03-20T03:35:00.000-07:00

Ingredients For Kofta:

4 - boiled potato mashed

2 cube - cheese grated

50 gm - paneer grated

2 to 3 - green chilli finely chopped

3 tsp - coriander leaves finely chopped

1/2 tsp - black pepper

1/4 tsp - garam masala

1/4 tsp - dhaniya powder

2 tsp - cornflour

salt to taste

oil for deep frying

Ingredients For Curry:

2 - onion finely sliced

4 - tomato

1 - green chilli

1 tbsp - garlic finely chopped

1 tbsp - ginger finely chopped

1/4 tsp - dhaniya powder

1/2 tsp - red chilli powder

1/4 tsp - garam masala

1/4 tsp - kasoori methi

2 tsp - coriander leaves finely chopped

1/2 cup - malai (milk cream)

2 tsp - milk

1 tbsp - oil

salt to taste

Method For Kofta:

1. Mix grated cheese and paneer to boiled and mashed potatoes.

2. Add all the spices in it and mix it well.

3. Make small balls of the mixture and deep fry them till they turn golden brown.

Method For Curry:

1. Heat oil in a kadhai and fry finely sliced onions. Now fry finely chopped garlic and ginger.

2. Now put fried onions, garlic, ginger along with tomato and green chilli in a grinder and grind them thoroughly.

3. Heat 1 tbsp oil in a kadhai, put this grinded paste in it and cook it until the paste leaves oil from the corners.

4. Now add salt and all other spices to it. Then add milk cream and milk and also some water if you do not want the curry to be thick.

5. Let it come to a boil and now add coriander leaves.

6. While serving place the koftas in a serving dish and pour the gravy from top. Decorate it with grated paneer and fresh coriander leaves.

Crispy Rice Mounds

2010-03-19T03:38:00.000-07:00

Ingredients:

4 - boiled potato

1 cup - boiled rice

1 tbsp - cornflour

1/4 tsp - red chilli powder

1/4 tsp - jeera (cumin seeds)

1/2 tsp - amchur powder (mango powder)

1/4 tsp - pomegranate seeds

1 - finely chopped green chilli

salt to taste

oil for frying

Method:

1. Grate the boiled potato and mash the boiled rice. Mix them thoroughly.

2. Add cornflour, green chiili and all the spices in it and mix it well.

3. Make small balls of the prepared mixture and give them a mount shape.

4. Deep fry them on low flame till they turn golden brown.

5. Serve them hot with tomato ketchup and chutney at tea time.

Spicy Cabbage Rolls

2010-03-18T05:10:00.000-07:00

Ingredients:

1 - medium size cabbage grated

2 - large potato boiled and mashed

1 - large onion finely chopped

2 - green chilli finely chopped

1/2 cup - maida (flour all purpose)

1/2 cup - bread crumbs

1/2 tsp - red chilli powder

1/4 tsp - amchur (mango powder)

1/2 tsp - jal jeera powder / chat masala

1 cup - coconut powder

salt to taste

oil for frying

Method:

1. Mix grated cabbage, boiled and mashed potato, finely chopped onion and green chilli in a bowl.

2. Add coconut powder and all other spices in it and mix it well.

3. Take maida in a bowl and put some water in it and mix it so that no lumps are formed. Keep bread crumbs in a plate.

4. Heat oil in a kadhai, make small rolls of the prepared mixture in any shape of your choice, dip it in maida solution and wrap bread crumbs on it.

5. Deep fry it on low flame till they turn golden brown.

6. Serve it hot with sauce and chutney at tea time.

Easy Pre-Preparation Vegetable Tips

2010-03-17T04:17:00.000-07:00

>> Apply some edible oil on brinjal before roasting it and put it in cool water after roasting. The brinjal skin will be easily removed.

>> Apply some oil on your hand and knife before peeling vegeatables like colocasia (arbi) and jackfruit (kathal). This will help peel the vegetables easily and will also keep your hands non-sticky and free from itching and irritation.

>> Before preparing cauliflower soak it in warm salty water for 15-20 min's. This will destroy all the worms and the chemicals on it.

Hot And Sour Soup

2010-03-16T04:25:00.000-07:00

Ingredients:

1 cup - cabbage finely chopped

1/2 cup - carrot finely chopped

1/4 cup - capsicum finely chopped

5 to 6 pieces - mushroom finely chopped

50 gms - paneer small square shaped

3 to 4 tsp - cornflour mixed in water

1 tbsp - oil

2 tbsp - chilli sauce

2 tsp - soya sauce

2 tsp - tomato sauce

2 tsp - vinegar

salt to taste

1 tbsp - green coriander finely chopped for garnishing

2 to 3 glass - water

Method:

1. Heat 1 tbsp oil in a kadhai and put all the vegetables except paneer in it. Cook it for 5-10 mins.

2. Now add all the sauces and vinegar in it. Stir it well.

3. Add water in it and let it come to a boil. Now add paneer and salt in it.

4. Finally add cornflour mixed in water for thickness and garnish it with finely chopped fresh coriander leaves.

Peanut Chaat

2010-03-15T03:10:00.000-07:00

Ingredients:

100 gm - skinless roasted peanuts

1 - finely chopped onion

1 - finely chopped cucumber

2 - finely chopped tomato

3 tsp - lemon juice

1/4 tsp - chaat masala

2 pinch - red chilli powder

2 pinch - black pepper powder

salt to taste

finely chopped corainder leaves

Method:

1. Soak the roasted peanuts in water for 15 mins.

2. Take it out in a serving dish and add all the above mentioned ingredients in it and mix it well.

3. Garnish it with finely chopped fresh coriander leaves.

4. Serve them as starters. It can also be served with strong drinks as snacks.

Potato Stuffed Green Chillies

2010-03-14T03:59:00.000-07:00

Ingredients:

6 pieces - large green chilli

2 big - potato

1 tsp - finely chopped ginger

1/2 tsp - cumin seeds

1/4 tsp - turmeric powder

1/2 tsp - aamchur (mango powder)

1/2 tsp - garam masala

2 tbsp - oil

salt to taste

Method:

1. Wash and clean green chillies. Cut them from between and take out the seeds.

2. Boil the potatoes and peel the skin off and mash them.

3. Heat 1 tsp oil in a kadhai and then put cumin seeds and ginger in it.

4. Now add mashed potatoes and all the spices to it and cook it well.

5. Stuff the prepared masala in the green chillies.

6. Again heat some oil in kadhai and keep it on low flame. Put the stuffed green chillies in it and drizzle some salt over it (keep in mind that salt is already used in preparing masala so make sure the quantity does not exceed).

7. Cook it well from all sides.

8. Serve it hot with meals as green chillies enhance the taste of all indian meals.

Chat-pata Saboo-daana Mungphali

2010-03-13T03:45:00.000-08:00

Ingredients:
1 cup - saboo-daana (tapioca / cassava)
1/2 cup - roasted and crushed peanuts
1/2 cup - boiled and cube sliced potato
1/2 cup - seedless cube sliced tomato
1 tsp - jeera (cumin seeds)
2 tsp - lemon juice
1 tbsp - finely chopped coriander leaves
1 pinch - turmeric powder
salt and red chiili powder to taste

Method:

1. Soak saboo-daana in 2 cup water for 1 hr. Drain water and spread saboo-daana on kitchen towel so that the extra water is soaked.

2. Grease the non-stick pan with some oil. Put cumin seeds and roast for a while now add tomato and turmeric powder and stir it well, cook it for 1 min.

3. Now add saboo-daana, salt, red chilli powder, peanuts and potato cubes to it. Stir it well then cover it and cook it for 2 mins.

4. When saboo-daana turns soft take it out in a serving plate. Drizzle lemon juice and coriander leaves for decoration.

5. Serve it hot with chutney or sauce.