"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........ Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Friday, 21 October 2011
Aloo Ki 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
• 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.
• 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
- 3 ribs celery, finely chopped
- 1/2 cup finely diced red onion
- 1/2 cup finely chopped fresh parsley
- 1 carrot, grated
- 1 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.
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.
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