ammachethiruchi.blogspot.com

2014-11-17T22:53:00.003-08:00

BOILED EGG STIR FRY ( FOR ROTIS AND RICE )

2014-10-18T19:02:00.002-07:00

Ingredients -

Eggs – 5

Onions – finely chopped

Green chillies – 1

Sambar powder – ½ tsp

Pav bhaji masala – ½ tsp

Chopped coriander leaves – 2 tsp

Turmeric powder – ¼ tsp

Red chilli poweder – ¼ tsp

Salt to taste

Oil - 2 tsp

Method of preparation –

Boil eggs for 20 – 25 mint’s and peel them …..

Cut them into ½ inch pieces

Peel wash and cut onions into ½ inch pieces

Heat oil in a wok. Add chopped onions and add little

salt and fry them { as we added salt to fry onions it will

fry very fast } add chopped chilles and fry for 2 mint’s

Next add turmeric powder samber powder,pav bhaji

masala and red chilli powder and stir for 2- 3 mint’s.

{cook this curry on medium heat }

Add chopped pieces of boiled eggs.

Add salt and stir well. Cover wok with lid and let it cook

for 5 mint’s.Turn off the stove and garnish with coriander

leaves and serve hot with chepathi.

TOMATO CHUTEY

2014-08-30T19:54:00.000-07:00

Today let’s learn chutney for rice it is simple but tastes good. Now a days everyone want’s to cook fast but want to taste different so friends check this chutney which is easy and yummy. Let’s go to them

Ingredients =

Tomatoes – 6

Onion- 2 small

Salt as per

Red chilli powder- ½ tsp [as per]

Cumin seeds – ½ tsp

Oil – 1 tsp

Method of preparation –

Wash and chop tomatoes and onion into small pieces

Grind these chopped tomatoes and onion with salt and red chilli powder….

Next take a thawa add oil, when it is hot add cumin seeds and grounded chutney and mix well on low flame and close the lid and let it cook until it leaves oil.

When oil is comes out switch off the flame and if you check the taste…

And if you love sweet flavor, you can add ¼ sugar and mix well and transfer to serving bowl and tomato chutney is ready to serve for hot Dosa, Idly, Rice.

PANEER MALABARI

2014-08-23T18:41:00.001-07:00

Hello friends , today we will learn a new recipe with PANEER .shall we go to kitchen to start as my son will come from college come fast yar please………………..

Ingredients –

Fresh paneer – 200 grms

Onion – 2 [medium]

Tomato - 4

Cinnamon – a small piece

Cloves – 2

Curd – ¼ cup

Chilli powder – 1 tsp

Pepper powder – ½ tsp

Raisins – a few

Coriander leaves – a handful

Cashew – 7- 9

Coconut {grated} – ¼ cup

Cumin – 1 tsp

Cardamom – 1

Khaskhas – 3 tsp

Green chilli – 1

Ginger – a small piece

Garlic – 3 cloves

Salt – as per

Oil – 2 tsp

Method of preparation –

1. Cut fresh Paneer into cubes.

2. Soak Khaskhas in hot water for 15 mint’s .

3. Chop onion, tomato, garlic, green chilli finely.

4. Dry roast cumin, coconut and set aside.

5. Grind cumin, coconut, khaskhas, green chilli, ginger, garlic, cashew, cardamom to a fine paste and set aside.

6. Heat oil in a pan.

7. Add clove, cinnamon, onion {which are cleaned and chopped} and fry for a few mint’s

8. Add chopped tomatoes, chilli powder, pepper powder, salt and cook.

9. When oil emerges from the side of the ingredients, add the grounded paste and fry on medium flame .

10. When the mixture begins to boil, add paneer cubes, curd, raisins. Cook for 5 mint’s.

11. Sprinkle coriander leaves and mix well.

12. Switch off the flame and transfer to serving bowl and this curry is ready to serve for roti, non etc.,

Enjoy this SUNDAY with this special curry with your friends or with your family members.

Happy weak end J

PANEER BIRBALI CHAMAN

2014-08-05T04:47:00.004-07:00

As I have been looking for new recipes I came through this one in one site and I have prepared. This came out so good and want to share this to you all.

Ingredients –

Paneer – 300grms

Tomato puree – 2 cups

Milk – ½ cup

Gram flour – 1 tsp

Fresh cream – 1 tsp

Garlic minced – 8 cloves

Garlic minced – 2 inch

Ginger – [long thin strips]-1 tsp

Green chillies chopped – 4

Cumin powder- ½ tsp

Kasuri methi – ½ tsp

Fresh coriander leaves

Mint leaves – 2 -4 {optional}

Butter – 1 tsp

Oil for shallow fry

Salt to taste

For garam masala =

Bay leaf – 1

Cumin stick – 1 inch

Green cardamom – 2

Black cardamom – 1

Cloves – 2

Poppy seeds – ½ tsp

Pepper corns – 3 – 4

Method =

Combine the gram flour and milk a thick batter and keep aside.

Make the triangles of panner and stir fry little. Drain and keep aside on paper napkin.

Heat a deep U shaped pan and melt butter.

Add whole gram masala and saute for few seconds.

And minced garlic ,ginger and green chillies

Saute all together for 2 – 3 mint’s on simmer

And tomato puree, salt and cumin powder

Cover the pan and cook on medium heat for 3- 4 mints

Pour the batter of milk and gram flour, cook for 2 - 3 boils

Stir to make thick gravy

Now add pieces of paneer , mix very gently, add fresh cream.

Add kasuri methi garnish with coriander serve hot.

MAGGI NOODLES WITH EGG

2014-07-21T12:21:00.006-07:00

Hello friends, how are you all
today my son asked me to prepare maggi noodles with combination of egg I tried in this way and it came out good. You also can try this recipe which is very easy as it also tastes different.
So let's move on to our recipe....................

Ingredients -

Maggi noodles - 1
Egg - 1
Water - 220 ml
Salt - pinch
Red chilli powder - pinch

Method of preparation -

1. Take a shallow pan and place it on stove and pour water and let it boil
2. Add egg when water starts boiling...
3. Take egg and break it in a bowl and pour that in the boiling water and mix slightly....
4. Add maggi masala and mix well for one minute
5. Add maggi masala which is given along with noodles and pinch of salt and red chilli powder and mix well for one mint...add maggi noodles {and peas optional}and let it cook for 3 mint's or until cook
Now turn off the stove or heat.
Cover and let it there for 2 mint's.
Mix the noodles after 2 mint's [ add 1/4 tsp of olive oil {optional}]
Serve hot and enjoy........ ; )

MIRCHI MASALA [RAJASTHANI STYLE] FOR ROTIS

2014-06-29T04:23:00.001-07:00

This is a Rajasthani dish which I love. Recently when I visited my

mom’s place I remembered this dish and learnt from my friend there,

normally this curry is made with normal chillies which we we get non

spicy in some seasons but this time I used Bajji mirchi. You can use

any of them according to your intrest.

Now we move to our recipe, shall we ………………

Ingredients we need =

Fresh thick green chillies or bajji mirchi – 5

Besan – 2 1/2 tspp

Jeera powder – 1 tsp

Red chilli powder – 1 tsp

Dhaniya powder – 1 tsp

Amchor powder – 1 tsp

Graham masala – ¼ tsp

White sesame seeds – 2 tsp

Salt as per

Sugar – 1 tsp

Oil 5 tsp

Hing – ¼ tsp

Bay leaf 1

Jeera / cumin seeds - 1 tsp

How to prepare –

Heat 1 tsp oil in a kadai fry the besan on low flame till lightly golden

color and a nice aroma starts, then transfer besan to a bowel and keep

aside.

Wash green chillies and cut them to two or three according to their

length

Heat the same kadai add 3 tsp of oil, when hot lower the flame add

hing, bay leaf, sesame seeds and sauté them until sesame seeds start

spluttering

Put off the flame and then add turmeric, chilli, dhaniya/coriander,

cumin, amchur powders to the oil and mix them well.

Now switch on the flame and on low flame sauté /mix the masala

well

and then now add green chillies(chopped)

Stir them well , now add salt and sugar and mix them

Add 1 cup of water and stir them well , and close them with a lid until

the chillies are cooked

Once the chillies are cooked and little dry add garam masala and the

roasted besan add 1 more cup of water and mix it quickly, continus

stirring until chillies are well coated with besan and the masala.

The dish has to be semi dry.

Transfer it to a serving bowl and serve hot with hot pulkas

We can do it by mixing all ingredients with fried besan and fill this in

chillies and cook them.

PANEER MAKHMALI {curry for Roti and chepathi}

2014-05-20T04:23:00.002-07:00

Hello friends how are you all. Today I bought paneer but making same type of curries BORE right so I thought of preparing new type of curry which was super hit.It is not my own, I took it from a book but added my magic also as you all know.

Once you all should try and taste very easy to prepare with no time. Shall we all go to kitchen .......let's move ; )

Ingredients –

Fresh paneer – 2oo grms

Onion sliced – 2

Fresh milk – ½ cup

Garam masala – 1 tsp

Butter – 1 tsp

Oil – 1 tsp

Red & yellow bell pepper – 1 each

To be ground to paste –

Chopped coriander leaves – 2 cups

Chopped mint leaves – ½ cup

Green chillies – 4 -5

Fresh ginger paste – ½ tsp

Cashew nuts – ½ cup

Curd – ¼ cup

Lime juice – 1 tsp

Salt to taste

Method of preparation –

Grind coriander leaves, mint leaves, chillies, ginger, cashew

nuts, curd, salt and lime juice to form a fine paste.

Take the paste in a bowl and add paneer pieces which are cut

into small pieces and keep aside for at least 15 mint’s

Take a non-stick pan {before this wash and chop onions, bell

peppers vertically small pieces}

Add butter and oil on low flame and add onions and sauté for

a minute and add two types of chopped bell peppers.

When they are little translucent or soft, add the marinated

paneer and toss carefully till the raw smell goes.

Add milk and simmer till the gravy thickens.

Sprinkle garam masala and mix gently and cook for few more

mint’s and transfer to a serving bowl.

Serve hot with roti, chapathi or any non’s

KANDI PODI (thoor dal)

2014-05-06T04:26:00.001-07:00

Ingredients :

½ glass thoor dal

1 tsp cumin seeds

2 tsp coriander seeds

Pepper grains – 1 tsp

10 red chillis [ or ] according to taste

Method of preparation –

Heat pan add thoor dal , cumin seeds , coriander seeds

separately without oil on medium flame until golden color (the

aroma)

Switch off the flame and let the ingredients cool.

Ground cooled thoor dal, cumin seeds, coriander seeds with

salt

and red chillies in a mixie coarsely and take it in a bowl.

First ground powdered dals and mix well with hand for a

second roughly.

You can take and preserve for 2 to 3 months [ even more but

the smell may go]

This will be good for ladies who have delivered a baby as they

can eat with idly [as our elders will tell that we should not

take

chana dal etc.,]

This will be well with hot hot idly dosa rice with a drop of

ghee.

So friends enjoy with this ground nut powder.

IDLY POWDER

2014-05-06T04:14:00.002-07:00

idly powder : -

Ingredients :

¼ glass chana dal

¼ glass urad dal

1 tsp cumin seeds

2 tsp coriander seeds

Pepper grains – 1 tsp

10 red chillis [ or ] according to taste

Method of preparation –

Heat pan add chana dal, urad dal , cumin seeds , coriander

seeds separately with out oil on medium flame until golden

color

(the aroma)

Switch off the flame and let the ingredients cool.

Ground cooled chana, urad dal, cumin seeds, coriander seeds

with salt and red chillies in a mixie coarsely and take it in a

bowl.

First ground powdered dals and mix well with hand for a

second roughly.

You can take and preserve for 2 to 3 months [ even more but

the smell may go]

This will be well with idly dosa with a drop of ghee

GROUNDNUT POWDER (PHALLI POWDER) [ FOR ] IDLY,DOSA ,RICE

2014-05-06T03:36:00.004-07:00

Ingredients :

11/2 glass ground nuts

2tsp chana dal

3tsp urad dal

1 tsp cumin seeds

¾ glass coriander seeds

7 to 8 garlic pods

20 red chillis [ or ] according to taste

Method of preparation –

Fry ground nuts (without oil) in a medium flame. Remove

the

skin and keep aside.

Heat pan add chana dal, urad dal , cumin seeds , coriander

seeds separately with out oil on medium flame until golden

color

(the aroma)

Switch off the flame and let the ingredients cool.

Leaving ground nuts ground cooled chana, urad dal, cumin

seeds, coriander seeds with salt and tamarind and red chillies

in a mixie coarsely and take it in a bowl.

Again take fried and peeled ground nuts into mixie coarsely and mix into the first grounded

powdered dals and mix well

with hand and again add that powder in a mixie jar and

ground for a second roughly.

You can take and preserve for 2 to 3 months [ even more but

the smell may go]

This will be well with idly dosa and with hot rice with a drop

of ghee

So friends enjoy with this ground nut powder.

YELLOW BELL PEPPER CHUTNEY

2014-03-14T12:07:00.002-07:00

Materials required =

Big yellow color bell peppers – 2

Medium sized onion – 1

Dried red chillies – 8

Garlic cloves – 3

Peanuts roasted golden color and remove skin – ½ cup

[store bought un- salted, roasted peanut are fine too]

Oil – 2 tsp

Tamarind – ½ piece of lemon size

Jaggery – ¼ tsp

Peanuts – ½ tsp

Garlic – 2 pods

Salt as per

Method of preparation –

Wash and Soak tamarind

Heat about 1 to 2 tsp of oil in a skillet. Add and roast the cut vegetables are dried red chillies on high heat.

The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Add jaggery , garlic , roasted peanut , salt to a miksi jar and blend them into fine paste by adding tamarind ,then add roasted vegetables and grind into fine paste .

Grind them together to coarse puree, without adding any extra water.

Remove to a cup and serve with your favorite roti, upma,rice,dosa.

if you want you can give thalimpu for chutnee

use sweet bell pepper only for this chutney not green one's

don't chop bell pepper into small pieces wider pieces,as it won't become a fine paste while you did grinding.

VEGETABLE MOMO - AS SNACK

2014-03-12T07:24:00.000-07:00

Ingredients

All purpose flour – ¾ cup

Water

Salt – ½ tsp

Oil 2 tsp

For stuffing

Cabbage – 1 cup – finely chopped

Carrot – ¼ cup - finely chopped

Garlic – 1 tsp - finely chopped

Spring onion – 4- 5

Sugar – ¼ tsp

Pepper black – ½ tsp

Salt – ½ tsp

Oil – 1 tsp

Method –

Take a bowl mix flour, salt and oil and add water to make a smooth dough. Just like our poori dough. Keep aside covered.

Heat pan add oil when hot add garlic and finely chopped white part of spring onion.stir it in high flame.

Add all finely chopped vegetables stir them for a minute and now add sugar and fry for a minute.

Add salt and pepper and soy sauce and mix well. Lastly add finely chopped green part of spring onion and mix for a minute in medium flame. Switch off and keep aside.

Now roll the dough into big round circle[disc] and by nusing small lid make small circles [like that I made some poori and coved in wet cloth[so they won’t dry]

I used idly cooker for steaming momo [oiled idly plates and placed the prepared momos]

Keep some stuffing which we prepared with a spoon in middle .

Fold it to make momo shapes and placed in idly cooker or momo steamers for steaming for 10 mint’s

And now you can enjoy restaurant taste momo’s at home

You try the chutnee which I wrote for aloo paratha for this momo’s very tasty my son gave good marks ;)

TOMATO GARLIC CHUTNEE - SIDE DISH FOR ALOO PARATHA AND MOMOS

2014-03-06T07:00:00.000-08:00

Aloo paratha side dish – it is very yummy chutnee which I had it when we visited to Punjabi restaurant once so I tried it worked great you all also can check this one

Ingredients –

Tomato – 2 ripe one’s

Garlic – 10 pods

Salt

Sesame oil – 10 tsp

Method –

Chop the tomatoes roughly,

Peel and crush garlic grind them into a smooth paste without adding water

And then add this to the ground tomato and again run 2 to 3 times, taking care to not to grind it smooth..

Garlic should be visible like small tiny pieces

Heat the gingelly oil [ nuvvula nune] ,in a flat broad pan ,then heat oil it should be heated fully till fumes.

Add the grounded mixture and stir well. Let it boil for a mint as oil is too hot the color also will change and oil should have separated.

Please don’t use other oil than gingelly oil and also the amount of oil also don’t reduse and don’t let to boil more than 1 mint as we made oil too hot .

Ok ! now enjoy this chutney with aloo paratha’s which we learnt before. This chunee is also very tasty for momos which is there in our blog

MUSHROOM CHETTINAD - CURRY FOR ROTI AND RICE

2014-02-25T16:58:00.005-08:00

HELLO FRIENDS good morning how are you all doing today today we will learn some thing with mushrooms, as I love mushrooms, I want to cook different recipe with them I searched so many recipes in books and friends then I selected this one from a old book and came out super hit .......... so you all try and let me know ;)

Ingredients =

mushroom - 150 grms
grated coconut - 1/2 cup
garlic - 10
ginger - 1 inch
cloves - 3
coriander seeds - 1 tsp
black pepper - 1 tsp
casia - 2 pieces
cumin seeds - 1 tsp
feenel - 1/2 tsp
few curry leaves
red chilli powder - 1 tsp
turmeric powder
salt
oil - 2tsp
red chilli - 3
methi seeds - 1/2 tsp
fenu greek seeds - 1/2 tsp
urad dal - 1/2 tsp
onion - 2
tomato - 1 big
tamarind extract - 3 tsp
lime juice - 1/2 tsp [optional]
coriander leaves - 3 tsp
curry leaves - 3 strings

Method of preparation =

In a pan toss grated coconut, garlic , cloves, coriander seeds, black pepper, casia, cumin seeds, feenal, curry leaves - 2 strings, red chilli powder, turmeric powder, salt. Fry them till aroma, cool them next pound them with little oil and water in to a paste in mixe jar.

In other pan add oil, red chilli, methi seeds, fenugreek seeds, urad dal, curry leaves, onion and fry them on medium heat .

Now add the grounded paste to the above fried onion stuff and mix them well,

add one by one all chopped items like tomatoes, mushrooms and mix them well after few mint's add tamarind extract , lime juice, lottle coriander and water and let it cook.

Once the mushrooms are soften and also when the curry come closer think the curry is ready to serve with hot hot roti .

SRING ONION CURRY - FOR RICE AND ROTI

2014-02-25T06:34:00.003-08:00

Recently when I visited one of my friend's house for lunch she served a curry which was different and I liked so much as I am very much passionate of learning new recipes I took a paper and pen wrote recipe of it and now shared to you all so please try this and enjoy differently

materials required -

spring onion - 1 bundle
green chillies - 1
red chillies - 2 - 3
grated coconut - 1/4 cup
curry leaves - 2 - 3 stems
salt - as per
oil - 2 tsp
garlic - 2 - 3 pods
turmeric - 1/4 tsp
cumin powder - 1/4 tsp
mustard seeds - 1/2 tsp

method of preparation -

Remove the base portion of the spring onion, wash and let the water to drain fully.
Finely chop spring onion.

Grind grated coconut, turmeric powder, cumin, green chillies and garlic

In a pan , heat the oil and splutter mustard seeds.

And red chillies, curry leaves, spring onion and sauté for 2-3 mints in low flame.

Add coconut mix and mix well.

Keep the lid closed and cook for 5- 6 mints in low flame stirring in between.

The spring onion curry is ready to be served with rice and roti which is very good for health.

mera priya dosth - for 1st class kid

2014-02-15T05:18:00.001-08:00

मेरा नाम श्रीनिकेत है
मेरा एक प्रिय दोस्त है ,वुस्का नाम राम है। हम दोनो

एक ही कक्षा में पड़ते है। वह बहुत अच्छा लड़का है।

वह मेरे साथ खेलता है , और मेरी मदद करता है।

कबि कबि हम दोनों एक साथ नाश्ता करते है। हैम

दोनों मिलकर पढ़ाई भी करते है ,हम दोनो बहुत

अच्चे दोस्त है।

धन्यवाद

BROCCOLI CURRY FOR ROTI / RICE

2014-01-20T10:16:00.004-08:00

Broccoli it looks like cauliflower but green color it is having very great vitamins. It’s a perfect way to get kids to enjoy the health benefits of broccoli.

Ingredients : -

Broccoli florets – 11/2 cup [ separate into small florets]

Onion medium sliced – 1

Bell pepper – 1

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenu greek seeds – ½ tsp

Cinnamon seeds – 1 small piece

Curry leaves – 10 – 12

Turmeric powder - 1/2 tsp

Red chilli powder - - as per

Red chilli flaks Salt as per

Oil – 2 tsp

Method of preparation –

Take a flat pan , when hot add 2tsp oil ,in medium heat ,use pan having a lid [as broccoli is good for health ,we also use less oil ,if we use lid we can cook with vapour]

Once the oil is heated add cumin seeds, cinnamon stick, mustard seeds , fenugreek seeds and curry leaves and fry for a minute, then add oil and peppers and fry for another minute.

Then add chopped broccoli and some salt and fry with the onions and spices. Next add the turmeric, red chili flakes and powder. Lower heat to medium low and put lid on pan so broccoli can steam to soften. If your ingredients are too dry sprinkle little water on broccoli. Once broccoli is cooked to your desired tenderness, taste for salt [ add little salt if not broccoli taste will go] and serve with roti or rice very healthy.

MUSHROOM CURRY - FOR ROTIES

2014-01-19T00:33:00.002-08:00

Ingredients required -

Mushroom – 1 pack

Onion – 1 chop

Tomato – 1 chop

Ginger – 1 inch

Garlic – 3

Coconut – ½ cup

Red chillies – 4

Black pepper – 1 tsp [as per]

Coriander seeds – 1 tsp

Jeera / cumin seeds – 1 tsp

Cinnamon – small piece

Curry leaves – a hand full

Cardamom – 2

Clove – 2

Method of preparation –

Heat oil in a pan, add ½ chopped onion & fry till it becomes transparent

Then add tomatoes, garlic and ginger & sauté it for few mints .Then turn off

the stove & allow it to cool the ingredients.

Heat oil in an pan, add cinnamon, cardamom, clove, shredded coconut, red

chillies, black pepper, coriander seeds, jeera, channa dal and fry the

ingredients for few mins.

Grind all the fried ingredients into a smooth paste.

Again heat oil in a pan, add ½ chopped onion, chopped mushroom, curry

leaves, turmeric powder and stir till the mushrooms are half cooked.

At medium heat, add the ground paste and salt without adding water and

cook it for 5- 6 mints. Then turn off the stove.

Garnish with coriander leaves. Goes well with dosa, idli & chapathi.

MUSHROOM ROOL

2013-12-24T04:13:00.003-08:00

For the mushroom bhurji

Mushrooms – 2 cups – finely chopped

Garlic cloves – 3 – finely chopped

Ginger - !tsp – grated

Onion – 1 big – finely chopped

Tomatoes – 2 – finely chopped

Coriander & cumin powder – 2 tsp

Pav bhaji masala – 2 tsp

Dried fenugreek leaves {kasuri methi}- 3 tsp

Tomato puree – ½ cup

Fresh cream – 2 tsp/milk – ¼ cup

Sugar – ½ tsp

Chopped coriander – 1/2tsp

Oil – 2 tsp

Salt to taste

Other ingredients –

Ghee for cooking

Method of preparing rotis -

Sieve the flour ,salt and little oil/ghee

Rub in ghee or oil and make soft dough using as

much water as required

Knead very well, and make a soft dough using as

much water as required

Knead very well tight like chepathi flour and cover

with wet cloth and keep aside for ½ hr

Knead once again and divide into equal portions

Roll each portion as thinly as possible. Cook lightly

on a tava on both sides using a drop of oil ….

For mushroom bhurji-

Heat the oil in a pan , add garlic,ginger and onion,

sauté till the onions till transparent, then add the

tomatoes and cook till oil separates…

Add the coriander cumin seed powder , pav bhaji

masala and kasturi methi…

Mix well, add the tomato puree and cook for a few

more minutea.

Next add mushreems and salt and stir well till the

mushroom are cooked

Finely add the creame ,sugar and coriander powder

and mix well and keep aside

Mix well, add the tomato puree and cook for a few

more minutes.

!.Add the mushrooms and salt salt well till

mushroom are cooked.

2.Add the cream,sugar and coriander and mix

well,keep aside.

now place roties on a plate and place this mixture

and roll

and serve hot with toamto sauce

EGG PARATHA

2013-12-22T09:36:00.003-08:00

You may be knowing about so many parathas but todat we

will

learn new about a paratha with egg.

Materials required -

Wheat flour – 3 cups

Oil – 1 tsp

Salt as per taste

For filling –

Egs – 3- 4

Onion big – 1

Tomato – 1

Green chillies – 3

Garlic ginger paste – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ¼ tsp

Coriander leaves – 1 ½ tsp {finely chopped}

Oil – as per

Salt – as per

Method of preparation =

1. Take the ingredients for the paratha and with sufficient

water ,knead to a soft dough,keep aside.

For filling =

2. Chop onion ,tomato and green chillies finely,

3. Beat eggs with salt and keep aside….

4. Heat oil in a pan and sauté chopped onions until

transparent.

5. Add chopped green chillies along with garlic ginger paste

and fry for another minute.

6. Keep all dry powders and tomato, cook unti soft ,

7. Add the coriander leaves and egg mixture ,after a little a

time it forms a dry mixture like egg burjee……

8. Now to prepare egg paratha – Roll out the dough,like

small poori and put 2 tsps of the prepared egg mixture and

cover and rollout again.

9. Heat tawa and fry paratha on both sides, until brown.

10.Serve hot with ketchup or curd.

ALOO TIKKIES [TYPE 2]

2013-11-09T07:20:00.002-08:00

POTATO ALOO TIKKI is a popular and delicious recipe

which my son loves so so much , they are roasted or deep fried

but my son loves deep fry .This tikkies can be used in burger.

Ingredients –

Crust :

5 – 6 potatoes-boiled-peeled and mashed

½ tsp turmeric powder

Green chillies – 3 finely chopped

Garam masala- ¼ tsp

Bread crumsb -1/2 cup / fresh bread – 3 slices

Salt to taste

For filling :

Chana dal – 1 cup[cooked and drained]

Grated ginger – 1 tsp

Grated garlic – ½ tsp{optional}

Green chilles - 3 finely chopped

Cumin seeds – 1 tsp

Coriander fresh – chopped finely ½ cup

Salt to taste

Oil for deep frying

For crust –

mix all ingredients together well

Keep aside.

For filling ;

Mash cooked dal coarsely with hands.

Mix in all other ingredients.

To proceed to prepare ;

Take a tsp of potato mixture , spread on palm.

Place a tsp full of dhal mixture on flatten potato in centre

,and then

close with the aloo ,as to keep the stuff which is inside should

not come out

of potato tikki

Then gently press to tikki form ,shallow fry on a griddle or

deep fry in oil

Serve hot the crispen crust aloo tikkies with tomato sause

ALOO TIKKI

2013-11-09T06:13:00.002-08:00

Ingredients –

Potatoes - 3

Green chillies - 3

Bread – 3 slices

Cumin seeds – ½ tsp

Salt to taste

Coriander leaves

Oil for deep frying

Method of preparation-

Boil potatoes peel ,mash them slightly

Grind bread slices with green chillies by adding salt, cumin seeds , coriander leaves and mash them together properly

Take small portions of this aaloo mixture and make small shape of tikki

Fry it in hot oil which is is kept before to hot on fire

Note – first fry one tikki if it cracks then see that oil is not hot enough so let it be hot

Serve hot with tomato sauce

PAPPU KATTU

2013-11-08T11:04:00.001-08:00

Materials required -

Thoor dal – 1 cup

Potatoes – 250 grms

Green chillies – 8

Curry leaves – few

Chopped coriander – 3 tsp

Asafetida

Mustard seeds – 1 tsp

Cumin seeds – ½ tsp

Fenu greek seeds – 8

Tuemeric powder – pinch

Salt to taste

Lemon juice as per

Preparation –

Take dal in a bowl and wash for once. Add water

and keep aside.

wash and clean potatoes. Peel the skin and cut into

big pieces. Add these potato

pieces to the dal. See that the dal and potatoes are

impressed in water(we can cook separately) . put

this

dal bowl in a pressure cooker and cook for 10 mints

on low flame and then on high flame let it whistles

come then switch off the flame with pressure

inside. with

the pressure inside the pressure cooker the dal and

potatoes will get cooked completely even after we

remove from flame .Wash and clean the ginger and

green chillies and chop them and grind them to a

coarse paste .Keep this aside.

Method :

Remove dal from cooker . Separate the potato pieces from the dal. Whisk the dal to a smooth paste. I

required add some water and whisk. Mash the

boiled potatoes with fingers and keep it aside.Heat

pan and add oil to it.When the is hot add fenugreek

seeds. Then add the black gram and fry well.

When

they turn golden brown in color add the mustard

seeds and the cumin seeds . Fry well till they

splutter. Now add the curry leaves. Then add

chilli

ginger paste and fry for a second. Now add

turmeric powder and mix well, then add mashec

potatoes and mix well >Now add the whisked da

l and mix well so as it form thick dal .We can

adjust

the thick ness by pouring water .Let it boil until

bubbles. Now add salt and let it boil. It has to

come to a full boil. Keep it boiling a little while .

There after switch off the flame and then add

lemon juice .

Mix well , add half of the coriander when mixed

with the hot dal which gives nice flavor. Finally

transfer to serving bowl and add remaining

coriander . And serve with hot rice.

ROASTED EGG CURRY

2013-11-05T02:49:00.000-08:00

MATERIALS REQUIRED TO MAKE CURRY

Hard boiled eggs – 4

Onion, big – 2

Gingergarlic paste – 1 tsp

Tamarind paste – 1 tsp

Curry leaves – 1 string

Green chillies – 2

Coriander leaves – ¼ cup

Turmeric powder – ½ tsp

Salt – to taste

Oil – 3 tsp

To be powdered ;

Coriander seeds- ½ tsp

Black pepper corn – 1 tsp

Cumin seeds – 1 tsp

Cardamom – 1

Cloves – 2

Cinnamon – 1 inch

Feenal seeds – 1 tsp

Instructions :

Heat a pan and add all the ingredients mentioned under the powdered list.Dry roast till you get a nice aroma and keep aside to cool.
Meanwhile cut the onions into juliennes. Remove the eggs from their shells and keep aside.
In a food processor place the roasted whole spices,turmeric powder, green chilli,coriander leaves,tamarind paste and pulse well first. Then add little water and grind to a smooth paste.
Heat a pan with oil.Add the whole eggs and roast till they become light brown in color.Keep tossing them for even browning.Remove and keep aside.
In the remaining oil,add the onion and sauté till pink.Add the curry leaves ,ginger garlic paste and fry till the smell goes off for 2 minuts.
Now add the ground paste,a little water if necessary for the paste to cook,salt and cook over low flame till the raw smell goes and you get the aroma of the spices for 5 mints.
Add the roasted eggs and mix gently till the eggs are coated with the gravy and let the flowers steep in by letting it to cook for 2 – 3 mints

Garnish with curry leaves and serve hot with rice or roties