…Vegetable Oil Salt to taste Garnishing : 2 tbsps. chopped fresh Coriander leaves Procedure : Parboil the drumsticks with a little salt & a pinch of turmeric pwd. until they are tender & soft. They should be able to retain its shape. Reserve the stock for later use. Heat oil in a kadhai/wok till hot. Add the chopped onions; sauté till soft & translucent. Add tomato puree, a pinch of salt & sugar & sauté till rawness disappears….
…tbsp. vegetable oil till hot & add cumin seeds, mustard seeds, curry leaves, turmeric, asafoetida, sugar, grated ginger, garlic & green chilli paste. Stir for about a minute & set aside. In a sufficiently large bowl, mix together mashed potatoes, the tempered masala, chopped coriander leaves & salt to taste. Knead to form a well mixed potato dough. Take lemon sized portions of the dough & form a vada/patty which is slight…
…is hot reduce heat & add green chillies, mustard seeds, cumin seeds, turmeric pwd., curry leaves, a pinch of hing & stir. Now add chopped onions & cook till translucent. Then add chopped tomatoes & cook till it softens completely. Add sugar & the pohe & stir quickly on med. heat. Add salt to taste & a tablespoon of coriander leaves & stir till it cooks for about 5 mins. Keep stirring from time to time…
…Garam Masala pwd. A pinch of Sugar 5 tbsps. Vegetable Oil A sprig of Curry Leaves 2 Green Cardamom (slightly bruised) A handful of fresh Coriander Leaves (chopped roughly) Water as required Method : Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use. Boil eggs in a pan with sufficient water, ¼ tsp. salt & a dash of vinegar for about 10-15 mins. Cool in normal water, remove shell. Ret…
…Red Chilli pwd. ½ tsp. Turmeric pwd. ½ tsp. Garam Masala pwd. 1 tbsp. Mint Leaves (finely chopped) 1 tbsp. Coriander Leaves (finely chopped) Salt to taste Vegetable Oil for frying Thick Mint Stalks without leaves (depending upon the number of kababs) Thick Mint Stalks with Leaves (depending upon the number of kababs) Procedure : In a sufficiently large bowl, mix together all the above ingredients except oil. Cover the bowl with a lid or cling film…
…nger Garlic paste 1 large fresh Tomato (pureed) ¼ cup Curds/Yoghurt ¼ tsp. Turmeric pwd. ¾ tsp. Red Chilli pwd. 1 tsp. Coriander pwd. ½ tsp. Cumin pwd. ( Jeera) Garam Masala pwd. (powder together 3 leaves mace, 2 cloves, 1 inch Cinnamon, 2 Green Cardamom) 6 Cashew nuts (soak in warm water & make paste) Salt to taste 4 tbsps. Vegetable Oil Procedure : First add a little salt, sugar and water to the methi leaves in a bowl. Set aside for 15 mins….
…care that the fish does not break. Put a few chopped mint & coriander leaves to the fish gravy & keep aside. Assembling the Fish Biryani : Soak saffron in warm milk & crush it. Mix liquid food color in a little water. (Mix both colors separately). In a casserole or a deep pan, assemble the fish biryani by alternating layers of rice with the fish masala. The final layer should be plain rice. On the final layer sprinkle the reserved fri…
…pped) Method : Heat a wok/pan with oil till hot. Add mustard seeds, hing , turmeric pwd., red chilli pwd., & curry leaves. Let it splutter. Then add chopped onions & saute till onions are soft & translucent. Add sambhar masala, a pinch of sugar & scraped/grated coconut & saute for a minute. Now add the diced red pumpkin & mix well. Saute for about 2-3 minutes. Add tamarind pulp if desired. Mix well. Add water & s…
…in a tempering pan or any small pan till hot. Add the mustard seeds, curry leaves, hing whole red chillies & let it splutter for a few seconds. Add the onions to this & fry till lightly brown. Add this tempering to the sambhar & give it a boil. Garnish with coriander leaves. Serve with topi dosa, masala dosa, uttappa, medu vada, idlis, or with plain steamed rice. Tips & Variations : You may include any single vegetable of your…
…oked, continue to stir till it is dry. Adjust salt to taste. Add coriander leaves & mix well. Remove from heat & fill into the mini savoury baskets. Garnish with coriander leaves & serve. Vegetable Filling for the Savoury Baskets : Ingredients : 1 tin Baked Beans 2 Onions (chopped finely) 3 cloves Garlic (minced finely) 1/3 tsp. Ginger (grated) 1 tsp. Vegetable Oil/Olive Oil Salt to taste Garnishing : Fresh Coriander Leaves (chopped…