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Showing posts from September, 2014

CORN TIKKA

Ingredients:
Sweet corn - 250 gms
Potatoes - 4
Green chillies -5-6 (fienly chopped)
Carrot - 100 gms (finely chopped)
Salt to taste
Coriander powder - 2 tsp
Cumin seeds - 2 tsp
Oil

Method:

Boil, peel and mash potatoes.Par boil carrots and corn. Slightly mash them.Mix all the ingredients together and make round tikka's.Heat the oil and deep fry the tikka's till golden.Serve hot with sauce or chutney.

CARROT - CAPSICUM RICE

Ingredients:
Long grain Rice - 250 gms
Carrots - 100 gms
Capsicum - 100 gms
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp
Lemon juice - 1 tbsp

For Masala Powder:
Red chillies - 8-10
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Dry coconut - 1 tbsp
Coriander seeds - 1 tbsp
Cloves - 5-6
Cinnamon - 1" stick

Method:

Wash and cook rice normally and keep aside.Dry roast the masala ingredients and grind it to make fine powder.Finely chop carrot and capsicum.Heat oil in wok, add mustard and curry leaves, allow mustard to crackle.Then add carrot, capsicum, turmeric and little salt. Cook till vegetables are tender.Add masala powder, salt and saute for a while.Add rice and mix well.Remove from flame and add lemon juice. Mix well.Serve hot.

BUTTERMILK BISCUITS

Ingredients:
All purpose flour - 2 cups
Sugar - 3 tbsp
Baking powder -  1 tbsp
Salt - 3/4 tsp
Cold butter - 6 tbsp
Buttermilk - 1 cup

Method:

Mix the dry ingredients.Preheat the oven to 400 F.In the medium bowl, using wooden spoon, stir together the flour, sugar, baking powder, and salt.Scatter the butter over the flour mixture. Mix the mixture like coarse crumbs.Add the buttermilk and stir gently with the wooden spoon until the mixture starts to clump together.Sprinkle a work surface with flour. Dump the shaggy dough onto it and gently press it into a rough, thick oval.Cut the round biscuits with cutter and set them on the baking sheet.Put the baking sheet in the oven and bake for 15 to 18 minutes, until the biscuits are puffed and brown.Transfer to cooling rack to cool for 10 minutes.

MIXED VEGETABLE BURFI

Ingredients:
Carrots - 50 gms
Beetroot - 40 gms
Bottle gourd - 40 gms
Ash gourd - 40 gms
Red pumpkin - 40 gms
Sweet potato - 40 gms
Grated coconut - 250 gms
Sugar - 300 gms
Ghee - 100 gms
Kova - 70 gms
Cashew nuts - 2 tbsp
Cardamom powder -  1/4 tsp

Method:

Peel and grate all the vegetables.Heat half of the ghee, add grated vegetables, fry them for few minutes then cook in low flame till tender.Add remaining ghee, sugar, kova. Cook in low flame, stir continuously; until it leaves the sides of the pan. Stir in cardamom powder.Transfer to greased plate; decorate with cashew nuts.Let it cool and cut into pieces.