Friday, 21 October 2011

HAPPY DIWALI !!


Lord Ganesh and Laksmi

Aloo Ki Chaat

Aloo Chaat

Ingredients
  • 3 Potatoes, peeled
  • 1/2 tsp Red Chili Powder
  • 1 tsp Cumin Powder, roasted
  • 1 tsp Chaat Masala
  • Tamarind Chutney
  • Mint Chutney
  • Chopped Coriander Leaves for garnish
  • Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
  • Oil for frying
Method
  • Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
  • Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
  • In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
  • Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
  • Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate
Ingredients:
• 3 Potatoes (cubed ½ inch)
• 2 tsp Lemon Juice (fresh)
• 2 Green Chilies (finely chopped)
• 1 tbsp Green Coriander (finely chopped)
• 1 Onion (chopped)
• 1inch Ginger (shredded)
• 1 tsp Chaat Masala
• ½ tsp Red Chili Powder
• Oil for frying
• Salt
How to make Aloo Chaat Dilli Style:
• Add half tsp lemon juice and a pinch of salt to the ginger strips, refrigerate it for 15 minutes.
• Heat oil and fry the potato cubes till golden.
• Soak the excess oil and put the crispy potatoes in a bowl.
• Toss with all the other ingredients.
• Garnish with the ginger strips.

Thursday, 20 October 2011

Tuna-Mac Salad


Ingredients

  • Salt and pepper
  • 1 pound elbow macaroni
  • ribs celery, finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup finely chopped fresh parsley
  • carrot, grated
  • 12-oz. can tuna in water, drained
  • 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon plus 1 tsp. cider vinegar

Preparation

  • 1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
  • 2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Note: Add veggies. Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas. You can use any short pasta shape in this recipe.

Wednesday, 19 October 2011

Idli Fry Snack





Ingredients:

Idlis  - 6 (completely cooled and cut into cubes)

Onion - 1 finely chopped

Capsicum - 1 diced

Green chillies - 2(slit into two pieces)

Chili powder - 1 tsp

Turmeric Powder - 1/4 tsp

Idly molagai podi/Gunpowder - 2 tsp

Oil for deep frying the idlis

Oil - 2 tbsp

Salt to taste

Method:

Deep fry the idlis.




In a pan heat oil.When it is hot,add the onions and saute till it is translucent.


Then add the green chillies, capsicum and saute for 2 minutes.Add the chillipowder,turmeric powder, idli molagai podi,required amount of salt.

Now add the fried idli pieces and saute.Sprinkle little bit of water,cover the pan with a lid and cook on a low flame  for 3 minutes.