Monday, December 15
Burnt Corn Salad
As soon as i saw this recipe in Mirch Masala, the same day i bought the bell peppers and tried it. This was really good, and its colourful looks makes it even more tempting. Although i made it afterwards also many times, but with whatever peppers i had...:) Its quite healthy and easy to make ,and also it was the second time i tried something Mexican (first was Taco's ) , and it was a huge success at my home. Now 'll try some more mexican dishes soon.
Ingredients:
Olive oil 5-6 tsp
Corn kernels 1 cup
Sliced onion 1
Chopped capsicum 2-3 tbsp
Chopped red bell pepper 1-2 tbsp
Chopped yellow bell pepper 1-2 tbsp
Slices tomato 1
Lemon juice 1 tsp
Degi mirch 1/4 tsp
Sugar 1/2 tsp
Salt to taste
Method:
Heat oil in a pan, roast corn kernels in high flame & when done (turns soft and brownish spots appear )transfer them in a bowl.
Once again heat oil in a pan. Add chopped onion, green, red, yellow bell pepper & toss. Stir fry for few seconds.
Transfer this mixture in a bowl. Then add sliced tomato.
Dressing:
To prepare the dressing mix olive oil, lemon juice, degi mirch & sugar.
Transfer this mixture in a salad bowl. Add salt and mix.
Burnt corn salad is ready to serve.
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Sending this to SWC:Salads under 15 minutes.
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Wednesday, December 10
Sooji Chilla ( semolina pancakes)
SOOJI CHILLA, I simply love to eat them. They are so easy to make and a nice change in the regular breakfast. The basic recipe i learned from mom. Its quite a filling breakfast , and can be made more healthier by adding as my veggies as you want , as per your taste. In this version i didn't added any veggie in the batter, but any chopped veggies can be added in the batter itself.
Ingredients:
For the batter:
1 cup Semolina (Rava)
4 tbsp yogurt (curd)
a pinch of sodium bicarbonate(khane ka soda)
salt to taste
For the topping:
1 small tomato,chopped
1 grated carrot
1 small onion, chopped
Green peas(optional)
grated cheese (optional)
coriander leaves
Oil to cook pancakes
Musturd seeds
Curry leaves
Method:
Mix yogurt, semolina, salt and beat well. Let it rest overnight(so curd gets a bit sour and semolina swells nicely) or atleast for 2 hours.
Just before making pancakes add soda.
Heat the wok.
Add about 1 tsp (or even less) oil, then add musturd seeds (few ) and curry leaves.
When the seeds splutter, pour about one big ladle of the batter at the center of the pan. Spread it a little bit.
Spread some onions ,tomatoes , carrots n green peas over the top.
Cover it and let it cook for a few minutes in low flame,or until the bottom of the pancake is light brown. Flip over and let the other side cook.
Garnish with coriander leaves and/or cheese.
Serve hot with ketchup and/or any other chutney.
Tips:
Don't spread the pancakes too much. While cooking covered ,they swell a bit, and are better enjoyed hard on crust and soft inside.
Can sprinkle some chat masala powder over it, to enhance its taste.
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Wednesday, November 19
Green Peas Usal
After the SWC: Maharashtra roundup, i took a small break, as suggested by my hubby.. But though i was on a break, still i couldn't keep me away from the blogsphere. I didn't had any post published in my blog but browsing other blogs was goingon, as it is...hehe.And alongwith it trying out the recipes too.
So, from those tried recipes here comes Usal ,as contributed by EC of Simple Indian Food during SWC: Maharashtra . I did had dried green peas for a long time, but didn't knew exactly how to cook it. But after reading hers and others contributors recipe, realised that a lot a other dry beans or peas can also be used to make Usal on similar terms.
Ingredients:
Dried green peas 2 cups(soaked overnight)
1 tbsp oil
1 tbsp shredded dry coconut,
1 onion chopped
1 tsp cumin seeds and mustard seeds
4 green chilies,chopped finely
4-5 small garlic cloves,chopped
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Tamarind ,small lemon sized soaked in water
Salt to taste
Coriander leaves finely chopped
Method:
Cook the green peas in pressure cooker till soft.
In a skillet, lightly roast dry coconut and cumin seeds.
Heat oil and add mustard seeds.
When they splutter, add asafoetida, turmeric powder and garlic and green chillies. Add onions pieces and fry till they look translucent
Then add tamarind juice, cooked peas ,coconut ,salt and all the other spices.
Add some water if required and cook for some time till you get a thick gravy.
Mix well and cook further for 5 minutes.
Garnish with coriander leaves and serve with rice or chapati.
Or,
you can have it as chat.
Spread out this gravy on a plate, add some sweet chutney and green chutney as per taste. Add lots of sev to it and finely garnish with coriander leaves.
Serve immediately .
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Sending this to MLLA Seventh Helping at Cooking4allseasons.
And to Lentil mela at Ashwini's spicy cuisine
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Wednesday, November 12
Coming Soon...
Had quite a long long break. I do have a lot of recipes in drafts, but wasn't getting time to post them...
So, just have a glimpse to what coming's next..,
Soon i'll post the detailed recipe too.
Burnt Corn Salad
Palak paneer Kofta Curry
Green peas Usal
Rajma(kidney beans) Curry
Savein(Vermicilli) Kheer
and a lot more.......
Read more...
