…e. Brush the smooth side of each piece of banana leaf with oil. Put enough chutney on the leaf & place a slice of pomfret on it. Then layer with enough chutney on top of the fish piece. Drizzle with a few drops of oil. (This is optional). Wrap the fish piece carefully & neatly making sure that it is covered completely with the leaf. Tie the prepared patra ni macchi parcel with a string/thread or cut the banana leaf spine into thin strings…
…till hot. Deep fry the rolled cones till lightly golden & crisp. Transfer onto a plate lined with absorbent tissue. Serve hot with khajur imli chutney, green chutney or any of your favorite sauce/ketchup or dip….
…ed large kachoris or small mini sized ones…. Place one or two kachoris on a serving plate. Break the top of the puffed kachori as you would for pani puris. Spoon in enough or generous amount of sweet tamarind date chutney (mithi chutney), green chutney and spiced whisked curds/yoghurt. Top generously with finely chopped onions. Garnish with sev and freshly chopped coriander. Serve immediately and enjoy! … 😀…
…lour stew), garlic chutney & onions, mirchi thecha (a thick stir fried chutney prepared with green or red chillies along with ginger & garlic) or with rassa (thick curry/gravy of mutton or chicken). In the fields, the farmer uses the bhakri as a plate on which chutney, pickles, onions, thecha or vegetables are served & eaten together. Bhakri is prepared with wheat, rice, jowar, bajra or ragi flour in different states of India. Tandalac…
…color is something to be experienced each time with the ever yummy coconut chutney. The combination with the sambhar & the chutney is a superb creation by the South Indians. It tastes good without the sambhar dip too. I make this very often .. Just go for it! Enjoy!! J Ingredients : 1 cup Dhuli Urad Dal (Black gram skinned & split) 1 med. Onion (peeled & chopped finely) 2 fresh Green Chillies (deseeded & minced) 1 tbsp. fresh G…
…amp; chopped coriander leaves. Enjoy as a snack with a hot cup of tea or serve as a part of a Gujarati Thali along with khajur imli chutney & coriander mint chutney….
…fresh Coriander Leaves (paste) 1/2 tbsp.Maharashtrian Kanda-Lasun Masala/ Chutney or to taste 4 glasses Chicken Stock 100 gms. each fresh & dry coconut 1 tbsp. Garam Masala pwd. 1 tbsp. Maharashtrian Goda Masala 1 ½ tbsp. Salt or to taste Garnishing : Handful Fresh Coriander Leaves (chopped) Procedure: First wash the chicken pieces & then boil it with a teaspoon of oil & some salt in a sufficiently deep & wide vessel. The chicken…
…alories or have health restrictions, then you may enjoy steamed rolls with chutney. When ready to eat or serve; pan fry or deep fry few vadis at a time until lightly golden and crisp. Temper with the below mentioned tempering. For the tempering: Heat a tempering pan with oil until hot. Reduce heat and add sesame seeds, mustard seeds, jeera, asafoetida, curry leaves. Let it splutter. Pour the tempering on the fried alu vadi. You may either add the…
…a spatula after it has cooled down slightly. Serve hot with your favorite chutney & sambhar. Note : Please look forward to the post of Chutney for Idli.. Tips & Variations : You may use a combination of one part boiled rice & one part normal/idli rice with one part urad dal. If the weather is cold & chilly then place the container in a conventional oven with the light on. Alternatively, place the vessel in another larger vesse…
…ing an electric oven. Like all tikkas, it can be served with a spicy green chutney, sliced onions, mint leaves and a squeeze of fresh lime/lemon or with a green salad. It is perfect to serve your guests at a celebration party as finger food with cocktails/mocktails or even as an evening snack. In case if you have left overs then you can fill them in pita pockets, fix sandwiches/kathi rolls, make chapatti/naan/roti wraps with salad. Children as wel…