Sunday, February 1
Chiwda: Cornflakes mixture
This is a very simple mixture recipe, which can be made very fast and easily at home. It has minimum of spices , so nothing can go wrong with the recipe. Kids love to eat it, as it simple, less spicy, crunchy and filling. My next door neighbor taught me this, before I moved out, and re-located to a bit distinct place.( Earlier either she used to pack and bring it or come at my place and make it for me :) )This assorted mixture is mixed with crunchy bites like roasted peanuts, cashew-nuts, fried beaten rice and cornflakes. What you want to add in your mixture is individuals choice. Here in India, we have assorted styles of mixtures which can be prepared with numerous flavors to choose from; sweet, spicy or tangy.
Ingredients:
Raw Corn flakes (Talne wala makka) 2 cuos
Sago
Peanuts 3/4 cup
Curry leaves 1/2 cup
Rice flakes , medium (Pooha) 1 1/2 cups
Potato chips, dried (optional)
Coconut dry sliced
Cashew nuts 1/4 cup
Garlic paste
Green chilies
Black pepper powder
Sugar powdered
Salt to taste
Method:
- In a heavy bottom pan , add enough oil to deep fry.
- One by one deep fry all the ingredients ( Better in this order :cornflakes, flattened rice, sago, peanuts, cashew nuts and coconut) and take it out in a tissue paper.
- When hot itself, add salt to taste and black pepper.( Later when it cools and extra oil absorbed by tissue paper, it gets tough for the salt to stick to it.)
- Turn off the fire and fry curry leaves.
- Lastly fry the garlic paste too and add all the fried ingredients to it.
- Add sugar. Mix well
- Let it cool before storing in a air tight container.
- Eat it with a cup of tea, or just like that.
We can add home made sev, murukku too to it
Can add raisins too to this mixture for those having sweet tooth
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Wednesday, January 28
Rice with Vegetable Nawabi
Nawabi curry, basically a Mughlai dish, characterized by its rich and creamy sauces. This one is one of the Nita Mehta's cookbook recipe. Recently I have been liking all the recipes by her. This one has a medley of vegetables. Although this is a bit low-calorie version, the authentic taste is retained by using an array of selected spices. Rather than fried vegetables, I have used boiled vegetables to cut down the calories. Enjoy this great recipe, rich in taste with plain white rice or hot parathas.
Ingredients:1 1/2 cups vegetables, Chopped in big pieces (Cauliflower, French beans, carrot, Potatoes, Green Peas etc.)
1 big Onion chopped
2 big tomatoes
2 tsp ginger garlic paste
2 green chillies
1 tbsp cumin seeds
Coriander Leaves – 1/2 bunch, small
Cashew nuts 8, soaked
2 tbsp fresh cream
2 tbsp oil/ ghee
Salt to taste
1/2 tbsp poppy seeds (khus khus)
2 tsp Aniseeds (Saunf)
2 to 3 Cardamoms
2 Cloves
1 inch Cinnamon
Garnish
Coriander Leaves – 1/2 bunch, small
Method:
- Blanch the vegetables in hot water with a little of salt and sugar. Make sure that the vegetables are cooked and not overcooked. Should be crunchy, so as they are done, immediately pour cold water. (Ideally ,we need to deep fry them)
- Blanch the tomatoes, for 4 to 5 minutes or till the tomatoes soften. Peel off the skin and keep aside to cool. Later blend in a mixer to a smooth purée. Set aside.
- Heat the ghee in a non-stick pan, add all the spices one by one, when done add green chillies and then add cashew nuts.
- Later add the onions and sauté on a slow flame for 2 to 3 minutes.
- Set aside to cool and then grid to a smooth paste.
- Heat the ghee in a pan. Add ginger garlic paste, when done add onion paste.
- Add the prepared tomato purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the mixed vegetables, fresh cream and salt to taste, mix well and cook on a medium flame for another 1 to 2 minutes.
- Serve hot with rice or parathas and salad.
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