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Tag Archives: Onion

Manchurian Idli

Yes yes… I know the title seems little awkward and after reading that your mind (and probably your mouth too) is asking How???

Manchurian idli is just another option you can use for your left over idlis… It tastes good and if your family love Chinese food, then there are chances that you end up making this, instead of the original Idli-sambhar

1) In a pan, take 2 cups of water. Add 2 tbsp Vinegar, 2 tsp soya sauce, 2 tsp of salt.

2) In this mixture add 3 tbsp corn flour (blended with 1/2 cup water) and bring the mixture to a boil, keep it aside.

3) In another pan/wok add some oil and saute julienne of Onion and capsicum ( 1/2 cup of each) for a min

4) Once the onions turn slightly pink and capsicum turns soft add the sauce into it

5) Add quarters of Idlis and mix them well. Cook them for a min

6) Garnish with freshly cut parsley or celery and serve hot

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Posted by on April 28, 2013 in recipe, Snacks

 

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Paneer Bhurji

Paneer Bhurjee is Vegetarian (no vegan) version of Scrambled Egg, made with Cottage Cheese. It is very simple in making and delicious in taste.

Let’s start:

1)Grate Paneer (Cottage Cheese) and keep it aside

2) In a pan, put 2 tbsp ghee, when ghee melts saute some cashew nuts and put them aside.

3) Now in the same ghee, saute ginger-garlic paste and finely chopped onion till onion turns translucent.

4) Add Tomato puree in it.

5) Once ghee separates from the gravy add the grated Paneer and cook it for 3-4 mins.

6) Add garam masala, cumin powder and chaat masala

7) Garnish with cashew nuts and serve hot with chapatis or paratha

 

 
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Posted by on March 8, 2013 in Main Course, recipe

 

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Malai Korma

1. Heat ghee and put cashews and stir till they get li’l brown. Once done, remove them from Ghee and put them aside.

2. Add the chopped onion, ginger-garlic paste, turmeric powder and green chilies and fry till onion is soft.

3. Put in the tomatoes and fry till the ghee separates.

4. Add Boiled Mixed Vegetables (Potatoes, Peas, Corn, Carrot, Capsicum etc)

5.Then add the malai and salt to taste. Simmer gently.

6. Garnish with chopped Coriander  and chopped and fried cashews.

 
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Posted by on February 21, 2013 in Main Course, recipe

 

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Pizza Sauce

People always wonder about proper Pizza Sauce, ultimately ending up applying Tomato Ketchup on Pizza Base.

I usually make the sauce as below (Taken From Here, with modification)

1) Put the tomatoes in hot water. After 10 minutes, remove the skin and Blend into a pulp.

2) Heat the oil and fry the onion and Garlic for at least 5 minutes.

3) Add 1/2 teacup of water and cook for 3 to 4 minutes.

4) Add the tomato pulp, chili powder, oregano, sugar and salt.

5) Boil on a slow flame for at least 10 minutes.

6) Use as required.

 
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Posted by on February 18, 2013 in recipe, Sauce

 

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Misal Pao

Image Misal Pao is a very famous Maharashtrian Recipe, containing various sprouts and masalas.

Traditionally usal(the gravy part) is made with sprouted math beans, but I make it with a varietly of pulses (non sprouted)…

So let’s start….

First of all soak all the pulses over night and boil them ( I take Mung, Math, Chana and Dried Peas)

Now the recipe get divided into 3 parts, “Kaat”(Spicy Gravy),Usal and Misal…. So first we’ll make “Kaat”

For making Kaat:

1) First of all we’ll make Paste for Kaat. For that, Heat oil in a pan then add ginger paste, garlic paste and chopped onion. Sauté the mixture till the onion is translucent. Now add chopped tomatoes and grated coconut. Mix well and sauté it for few minutes. Allow this mixture to cool down. Once it’s done, grind it into a paste.

2) Now to make the gravy, Heat oil in a pan, add the ready paste into oil and sauté it for 2 minutes. Then add salt, red chili powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it. Then add water (3 cups or as required) in it. Cook till the mixture starts leaving oil. Transfer it in a bowl and keep it aside.

Now it’s time to make Usal:

3) Heat oil in a pan. Add ginger paste, garlic paste and hing, sauté it for a minute. Then add soaked & boiled sprouts. Mix it well. Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice. Add water to it and cook it for 8-10 minutes.

Now for the final Part- Misal:

4) To make Misal:
Take a serving bowl.
First pour ready usal in the bowl, then pour the red gravy over it. Thereafter, add finely chopped onion, farsan(Chavanu) to the mixture. Garnish it with chopped coriander. Serve it with pao and a slice of lemon

 
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Posted by on February 11, 2013 in One Dish Item, recipe

 

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