mammuskitchen.com

mammuskitchen.com
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    August 9th, 2010MammuSoups

    I love this sweet and tangy soup as my second course for dinner or lunch.

    Cooking time: 45 Minutes

    Servings: 4

    Ingredients

    1. Arvi/Taroroot/Chemadumpa – 6
    2. Finely chopped onions – 1 cup / 1/2 medium sized onion
    3. Green chilies – 2, slit
    4. Salt – 3/4 tablespoon
    5. Jaggery – 2 table spoon, or you can substitute with sugar
    6. Curry leaves – 10
    7. Turmeric seeds – 1/4 teaspoon
    8. Oil – 2 tablespoons
    9. Tamarind pulp – 1 table spoon (or soak about 2 tablespoons of tamarind in warm water and squeeze)

    Cooking Procedure

    1. Cook the Arvi in water, until soft. Peel and cut them into 1 inch pieces.

    2. Heat oil in a heavy bottom pan, add turmeric seeds, curry leaves and let the splutter. Add the onion, green chilies, cover with lid and cook for 5-6 minutes. Add Arvi pieces and cook for 2 more minutes.

    3. Now add the tamarind paste, 3 cups of water, salt, red chili powder, jaggery. Cover with lid and cook under low heat for about 30 minutes.

    Serve hot with white rice.

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    August 7th, 2010MammuNon Vegetarian

    Cooking Time: 30 Minutes

    Servings: 4 as an appetizer

    Ingredients

    1. Lamb chops – 8
    2. Ginger Garlic paste – 2 teaspoon (1 table spoon each of crushed garlic and ginger)
    3. Yogurt – 1/2 Cup
    4. Mint – 1 teaspoon, finely chopped
    5. Salt – 1 teaspoon
    6. Cilantro – 2 teaspoon, finely chopped
    7. Masala Powder – 1 1/2 teaspoon
    8. Red chili powder – 1/2 teaspoon
    9. Lemon juice – 2 tablespoons
    10. Oil – 2 tablespoons

    Cooking Procedure

    1. Apply salt, lemon juice to the chops and keep aside for 15 minutes. Mix together the remaining ingredients in a bowl, and add this to the lamb chops. Make sure the chops are evenly coated. Keep in a air tight container and marinate overnight in refrigerator.

    2. Preheat the oven, and broil at high heat for 10 minutes and low heat for another 15 minutes. Keep checking and turning the chops in between.

    Serve with fresh lettuce, lemon and onion.

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    August 6th, 2010MammuAppetizers

    Cooking time: 35 Minutes

    Servings; 4

    Ingredients

    1. Mushrooms – 12
    2. Bread crumbs – 1 cup
    3. Garlic – 2 cloves, finely chopped
    4. Egg – 1
    5. Red chili powder – 1 teaspoon
    6. Mint – 2 tea spoons, finely chopped
    7. Salt – 1 tea spoon
    8. Onions – 1/2 cup, finely chopped
    9. Butter/oil – 2 teaspoons
    10. Garam masala – 1/4 teaspoon

    Cooking Procedure

    1. Wash and clean the mushrooms with a paper towel. Carefully remove the stems and set the caps aside.

    2. Finely chop the stems. Heat 1 teaspoon oil in a pan, add the chopped mushroom stems, onions, mint, and garlic. Saute for 5 minutes and turn off the heat. To this mix add breadcrumbs, egg, red chili powder, garam masala, salt and mix well.

    3. Arrange the mushroom caps on oven baking sheet and coat them with the remaining butter/oil. Stuff the mushrooms with the prepared mix, keep any extra mix on top of the mushrooms as long as they can sit there.

    4. Bake at 325f for about 20 minutes until the mushrooms changes to brown color.

    Serve hot with ketchup or hot sauce.

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    August 5th, 2010MammuVegetarian

    Cooking Time: 45 Minutes

    Servings: 4

    Ingredients

    1. Round Egg plant/Gutthi vankaya – 12
    2. Onion – 1 medium sized / 1 cup chopped
    3. Grated ginger – 2 teaspoon
    4. Crushed garlic – 2 teaspoons
    5. Dry coconut powder – 2 teaspoons
    6. Sesame seeds – 2 teaspoons
    7. Poppy seeds – 2 teaspoons
    8. Coriander seeds – 1 teaspoons
    9. Peanuts – 3 teaspoons
    10. Red chili powder – 1 teaspoon
    11. Salt – 3/4 teaspoon
    12. Tamarind paste – 2 teaspoons

    Cooking Procedure

    1.  Make 3 slits into the eggplants, with out cutting completely. Don’t remove the stalks. Soak in salt water for 15 minutes.

    2.  Dry roast the peanuts,  sesame seeds,  poppy seeds,  coconut,  coriander seeds and keep aside. Heat 1 tablespoon oil in a pan, add the onions and saute for 5 minutes.  Add ginger, garlic, saute for 1 more minute and turn of the heat. Let them cool.

    3.  In a dry mixer jar, grind the peanuts,  sesame seeds,  poppy seeds,  coconut,  coriander seeds. Add the onion mix, salt, chili powder, about 3 tablespoons of water and grind to paste.

    4.  Stuff the egg plants carefully with the prepared mix. Heat the remaining oil in a wide pan, add red chili, curry leaves and let them splutter. Now add the stuffed egg plants, remaining spices mix, tamarind pulp, half cup of water. Cover the lid and cook for about 30 minutes, keep checking in between and add water if required.

    Serve hot with roti or rice.

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    August 4th, 2010MammuAppetizers, Non Vegetarian

    Cooking Time: 30 Minutes

    Servings: 4

    Ingredients

    1. Boneless chicken – 1 Pound, cut into medium sized pieces
    2. Ginger garlic paste – 2 teaspoons
    3. Red chili powder – 1 teaspoon
    4. Yogurt – 1/2 cup
    5. Turmeric – 1/4 teaspoon
    6. lemon – 1, squeezed
    7. Chopped cilantro – 1 teaspoon
    8. salt – 1 teaspoon
    9. Food color – one pinch

    Cooking Procedure

    1. Mix all the ingredients together and let it marinate over night or at least 2-3 hours Preheat the oven and broil for about 20 minutes until the chicken pieces start changing color.

    Serve with onion, lemon and salad leaves.

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    August 3rd, 2010MammuPickles/Powders

    Cooking Time: 20 Minutes

    Serves: 6

    Ingredients

    1. Cucumber/Dosakai, cut into 1/2 inch pieces – 2 Cups
    2. Tomato – 1 medium sized, cut into 8 pieces
    3. Green chilies – 10 (Add more if you like it spicy)
    4. Mustard Seeds – 1/4 teaspoon
    5. Cumin Seeds – 1/4 teaspoon
    6. Garlic Clove – 1
    7. Tamarind – 1 Inch piece
    8. Salt – 1/2 tbl sp
    9. Turmeric – 1/4 teaspoon
    10. Oil – 2 tbl sp
    11. Split black gram – 1/2 tea spoon.
    12. Hing – 1/4 teaspoon
    13. Curry leaves – 10

    Cooking Procedure

    1. Saute the tomatoes in a pan for 5 minutes, until they start softening. No need to add any oil.

    2. Grind together green chilies, garlic clove, cumin seeds and tamarind. Add the tomatoes and grind for 10 seconds. Do not add any water for this preparation. Add the cucumber pieces and grind for no more than 10 seconds, so that cucumber wont be smashed completely.

    3. Heat oil in a pan, add the mustard seeds, black gram, turmeric, hing and let them splutter. Now add the curry leaves, and the cucumber paste and turn off the heat immediately.

    Serve with cooked plain dal, rice and ghee.

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    August 1st, 2010MammuDesserts, Indian Sweets

    Cooking Time: 1 Hour

    Servings: Makes 18-20 kajas

    Ingredients

    1. All purpose flour/Maida – 3 cups (standard rice cooker cups)
    2. Baking Powder – 1 teaspoon (or use a pinch of baking soda)
    3. oil – 6 tablespoons, to make dough
    4. Oil – To deep fry

    For sugar syrup:

    1. Sugar – 1 1/2 cup
    2. water- 3/4 cup
    3. Lemon Juice – 1/2 teaspoon

    Cooking Procedure

    1. Prepare the sugar syrup: Dissolve the sugar, lemon juice in water, and boil it under medium heat for about 15-20 minutes to make a light syrup. Keep stirring and checking in between. Make sure the syrup is not too thick, or else it will form crystals. It should be little thicker than gulab jamun consistency. (took me 20 minutes under medium heat). Keep it aside.

    2. Add the all purpose flour, baking powder to a bowl and mix thoroughly with oil. Knead well by adding little bit of water until you get roti/chapati dough consistency. Leave it for 15 minutes.

    3. Spread some flour on a flat surface and make the dough to a square shape chapati/roti until its very thin. Sprinkle some more dough on top, cut uneven edges and roll it over firmly like a tube. Wet the edges of the roll to stick together.

    4. Cut the roll horizontally, into 1 inch pieces. Now take each piece, give it a mild press with the roti stick one more time. Heat the oil, and deep fry under medium heat. Do not fry under high heat, or else kajas will won’t cook inside the layers. Dip them instantly in the sugar syrup, soak for about 30 minutess and drain.

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    July 31st, 2010MammuAppetizers, Vegetarian

    Ingredients

    1. Cooked potato – 3 Cups
    2. Cooked carrots – 1 cup
    3. Cooked green peas – 1/2 cup
    4. Chopped Onions – 1/2 cup
    5. Chopped Tomato – 1 cup
    6. Pav Bhaji Masala – 2 tbl sp (I used MTR brand)
    7. Salt – 1/2 tbl sp
    8. Red Chili powder – 1/2 tbl sp
    9. Ginger garlic paste – 2 tbl sp
    10. Oil – 2 tbl sp
    11. Butter – 2 tbl sp
    12. Cilantro – 2 tbls spoons, finely chopped
    13. Hamburger Buns – 8

    Cooking Procedure

    1. Smash the potato, carrots, green peas and keep aside.

    2. Heat oil in a pan, add ginger garlic paste and saute for a minute. Add the onions, tomatoes and let them soften. Add the potatoes, carrots, green peas, 1 cup of water, pav bhaji masala, salt, red chili powder and let it cook for 10 more minutes.

    3. Add the butter to the cooked bhaji, let it melt for 2 minutes and turn off the heat.

    Squeeze a lemon and garnish with cilantro and finely chopped onions. Heat the buns and serve hot.

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    July 30th, 2010MammuVegetarian

    Ingredients

    1. Pasta or egg noodles – 3 cups, I used garden pasta.
    2. Garlic Cloves – 3, crushed
    3. Green chilies – 2, slit
    4. Red chili paste – 2 tbl sp
    5. Soy Sauce – 2 tbl sp
    6. Ketchup/Tomato Sauce – 3 tbl sp
    7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
    8. Spring onions – 1 cup, chopped (separate the white and greens)
    9. Cauliflower – 1 cup
    10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
    11. Salt – 1tbl sp
    12. Eggs – 2 (Optional)

    Cooking Procedure

    1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.

    2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.

    3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.

    Garnish with the remaining spring onions greens, ketchup and serve hot.

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    July 29th, 2010MammuVegetarian

    Ingredients

    1. Egg plant/round brinjal/gutthi vankaya -10
    2. cinnamon – 3 inch piece
    3. dhaniya/coriander seeds – 2 teaspoons
    4. Dried red chilies – 10
    5. Split Bengal Gram/Chana dal/Pacchipappu – 2 teaspoons
    6. Peanuts – 1/2 cup
    7. Split Black Gram/Urad dal/Minapappu – 2 teaspoons
    8. Salt – 1/4 tbl sp for roasting.
    9. Cilantro – For garnish.

    Cooking Procedure

    1. Roast all the ingredients, grind together and keep aside. Cross cut the eggplants into 4 pieces, keeping the stalks.
    2. Heat oil in a pan, add the eggplants, pinch of salt and let them cook until soft. Takes about 15 minutes under medium heat. Keep turning the eggplants. Turn off the heat.
    3. Let the eggplants cool down for 5 minutes and stuff them with the prepared mixture.
    4. Add them back to the pan and cook on low flame for 5 more minutes.

    Garnish with coriander and serve hot with white rice or roti.

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    July 28th, 2010MammuRice

    Ingredients

    1. White rice – 1 cup
    2. Split green gram/Moong Dal/Pesarapappu – 1 cup
    3. Ginger, finely chopped – 2 tbl sp
    4. Crushed black peppers/pepper powder – 1 tbl sp
    5. Cumin Powder/Jeelakarra Podi – 3/4 tbl sp
    6. Curry leaves – 10
    7. Ghee – 2tbl sp (you can add as much as you like)
    8. Salt – 2 tbl sp
    9. Green Chilies – 2, split
    10. Dried red chilies – 1

    For Coconut chutney:
    1. Coconut – 1/4 (or you can substitute with 1 cup of grated coconut)
    2. Green chilies – 5
    3. Garlic Clove – 2
    4. Cumin Seeds/Jeelakarra – 1/4 tbl sp
    5. Tamarind – 1 inch piece
    6. Salt – 1/4 tbl spoon
    7. Mustard seeds/aavalau – 1/4 teaspoon
    8. Split black gram/ minapappu- 1/2 teaspoon
    9. Curry leaves – 10
    10. Dried red chili – 1

    Cooking Procedure

    1. Soak the moong dal and rice in water for 15-30 minutes and drain all the water.

    2. Heat ghee in a pressure cooker pan, add the ginger, green chilies, red chili, curry leaves and saute for 2 minutes. Add the drained moong dal, rice and saute for 10 more minutes. Add the cumin powder, pepper powder, saute for 1 more minute and add 6 cups of water, salt and pressure cook for 15 minutes or 3 whistles.

    3. Once the pressure is gone, open the cooker and mix the pongal well. If its too thick you can add some water and mix it under low heat.

    Coconut Chutney Preparation:

    1. While the pongal is cooking, saute the green chilies, garlic for 5 minutes with out adding any oil.

    2. In a dry mixer jar, grind together the green chilies, garlic, cumin seeds, tamarind, salt. Now add the coconut pieces or grated coconut and grind for 1 more minute.

    3. Heat oil in a pan, add the mustard seeds, black gram, red chili and let them splutter. Add the curry leaves and turn off the heat. Add this to the coconut mixture and mix well.

    Serve hot with coconut chutney. Sambar also makes a good combination with hot pongal.

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    July 27th, 2010MammuAppetizers, Snacks

    Preparation Time: 15 Minutes

    Servings: 2

    Ingredients

    1. Boiled Eggs – 4, shelled.
    2. Garlic Cloves – 3, finely chopped
    3. Ginger – 1 Inch piece, finely chopped
    4. Mint – 2 tbl sp, finely chopped
    5. Salt – 1/8 teaspoon
    6. Pepper – 1/4 teaspoon
    7. Red chili – 1, finely chopped
    8. Masala Powder – 1/8 teaspoon
    9. Oil – 1 tbl sp

    Cooking Procedure

    1. Heat oil in a pan and add the boiled eggs. Saute the eggs by rotating them until they are evenly fried on the outside. Take them into a plate and cut into 4 pieces each length wise. Spread some pepper powder and a pinch of salt on the cut egg pieces.

    2. Add Garlic, ginger, mint, red chili to the remaining oil and saute for 5 minutes under medium heat. Add salt, masala powder and turn off the heat. Garnish this on top of the cut eggs and serve.

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    July 26th, 2010MammuPickles/Powders

    Preperation Time: 15 Minutes

    Ingredients

    1. Coriander/Dhaniya seeds – 1 cup
    2. Cloves/Lavnagam – 1/3 cup
    3. Cinnamon sticks/Dalchina Chekka, slightly crushed – 1/3 cup
    4. Cardamom/Elachi – 2

    Cooking Procedure

    1. Dry roast the Coriander seeds under medium heat for 7-8 minutes. Let them cool.

    2. In a dry mixer jar, grind together all the ingredients. Store in a air tight container.

    This is perfect home made Masala powder used for most of the non-vegetarian dishes, vegetarian kurmas and biryani. I will post a modified version of this, called garam masala later.

    Hint: If you prepare more quantity, you may store it in the freezer for freshness.

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    July 25th, 2010MammuVegetarian

    Cooking time: 30 minutes

    Servings: 4

    Ingredients

    1. Drumsticks – 3, cut into 3 inch pieces
    2. Tomato – 3, cut into 2 inch pieces
    3. Onion – 1, finely chopped
    4. Green chilies – 2, split into halves
    5. Cumin seeds – 1/4 teaspoon
    6. Mustard seeds – 1/4 teaspoon
    7. Curry leaves – 10
    8. Salt – 1/2 tbl sp
    9. Oil – 2 tbl sp
    10. Red chili powder – 1/4 tbl sp
    11. Chopped Coriander – 2tbl sp

    Cooking Procedure

    1. Heat oil in a pan, add the cumin seeds, turmeric seeds and let them splutter. Add the curry leaves, turmeric, onions, tomatoes and green chilies. Let them cook until the tomatoes are soft (7-8 minutes) under medium heat.

    2. Smash the tomatoes with a spatula, and add the drumsticks, salt and red chili powder. Cook for 20 minutes under medium heat with lid closed. Add the coriander and trun off the heat.

    Serve hot with white rice.

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    July 24th, 2010MammuRice

    Ingredients

    1. Cooked white rice – 3 cups
    2. Grated Green Mango – 1 1/2 cup
    3. Green chilies – 2
    4. Cumin seeds – 1/4 tbl sp
    5. Mustard seeds – 1/4 tbl sp
    6. Split black gram/ urad dal – 1/4 tbl sp
    7. Peanuts – 2 tbl sp
    8. Cashews – 1 tbl sp (optional)
    9. Oil – 2 tbl sp
    10. Turmeric – 1/4 tea spoon

    Cooking Procedure

    1. Spread the cooked white rice in a wide bowl and add 1/2 tbl spoon oil, turmeric, salt and mix thoroughly.

    2. Heat the remaining oil in a pan, add the Cumin seeds, turmeric seeds, urad dal, peanuts, cashews and let then splutter. Add the curry leaves, green chilies and saute for 1 minutes and turn off the heat. Add this to the rice and mix well. Add the chopped coriander and garnish.

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    July 23rd, 2010MammuTiffins/Breakfast

    Ingredients

    For dosa batter (You can use any left over dosa batter you have):

    1. Urad dal – 1/2 cup
    2. Rice – 1 1/2 cup

    For Punugulu:
    1. Dosa batter – 3 cups
    2. Onions – 1/2 cup, finely chopped
    3. Green chilies – 3, finely chopped
    4. Sooji – 3tbl sp
    5. Rice flour – 1 tbl sp (optional)
    6. Yogurt – 2 tbl sp
    7. salt – 1 tbl sp
    8. oil to deep fry

    For tomato chutney:
    1. Tomato – 1, cut into 8 pieces
    2. Green chilies – 3 (add more if you want it spicy)
    3. Jeera – 1/4 tbl sp
    4. Oil – 1/4 tbl sp
    5. salt – 1/4 tbl sp

    Cooking Procedure

    1. Dosa Batter: Soak the urad dal and rice for 10-12 hours. Drain the water and grind it well adding very little water, so that the better is thick. Keep aside for 24 hours to let it ferment. You can also use it instantly, by adding some grated mango or amchur powder to get the sour taste.

    2. Mix together Dosa batter, onions, green chilies, sooji, yogurt and salt. Adjust with rice flour if the batter is not thick. Heat the oil in a deep pan, take about 1tbl spoon of batter and gently put it in the oil in way that they make round balls. You can make about 10-12 punugulu in a batch. Keep mixing in between and fry until golden brown under medium heat.

    Tomato Chutney Preparation:

    1. Add oil to a pan and Saute the tomato and green chilies for 10 minutes. Let it cool. Grind together with cumin seeds and salt. Adjust salt according to the chilies spice level.

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    July 22nd, 2010MammuVegetarian

    Servings : 4

    Cooking time: 1 Hour

    Ingredients

    1. Tindora/Dondakaya – 1 pound, cut into 4 pieces, lengthwise
    2. Onion – Half, finely chopped
    3. Chickpea flour / Besan flour – 2 tbl sp
    4. Red chili powder – 1 1/2 tbl sp
    5. Salt – 1/2 tbl sp
    6. Peanuts – 2 tbl sp
    7. Cashews – 2 tbl sp
    7. Turmeric – 1/8 tea spoon
    8. Garlic clove – 1
    9. Curry leaves – 10
    8. Oil – 2 tbl sp

    Cooking Procedure

    1. Add turmeric and 1/4 tbl spoon of salt, 1/2 tbl spoon of oil to the cut tindora and bake for 45 minutes at 400F. While they are getting baked, grind the garlic clove along with red chili powder, salt and keep aside.

    2. Heat remaining oil , fry the peanuts , cashews, curry leaves and keep it aside. Add onions to the remaining oil and saute to golden brown. Add the tindora and saute for 5 more minutes.

    3. Add the besan flour, red chili garlic mix and saute for 2-3 minutes. Add the fried peanuts , cashews, curry leaves and turn off the heat.

    Be cautious while adding salt as this preparation needs less salt than usual.

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    July 21st, 2010MammuSoups, Vegetarian

    Drumstick Lentil Soup , Munakkada pappucharu

    1. Toor dal/Yellow lentil/kandi pappu – 1 cup
    2. Drum sticks – 3, cut into 2 inch pieces
    3. Green Chilies – 3, slit into halves
    4. Tomato – 1/2, cut into 1/2 inch pieces
    5. Onion – 1/2, cut into 1 inch pieces
    6. Carrot – 1 small, sliced to circles
    7. Cilantro – 1/4 bunch, chopped
    8. Salt – 2 tbl sp
    9. Turmeric – 1/4 teaspoon (optional)
    10. Cumin seeds – 1/2 teaspoon
    11. Tamarind or tamarind paste- 2 tbl sp
    12. Oil – 2 tbl sp
    13. Ghee/Butter – 1/2 tbl sp
    14. Garlic Cloves – 2
    15. Cumin seeds – 1/4 tbl sp
    16. Mustard seeds – 1/4 tbl sp
    17. Curry Leaves – 10 leaves
    18. Red chili powder – 1tbl sp

    Cooking Procedure

    1. Soak the tamarind in 3-4 tbl spoons of water and set aside.
    2. Add 2 cups of water to the Yellow lentil/kandi pappu and pressure cook for about 15 minutes under medium heat.
    3. While the lentils are cooking, heat the ghee and oil in a stock pot, add the cumin seeds, mustard seeds, curry leaves, turmeric and let them splutter. Add the drum sicks, carrots and let the cook for 5 minutes. Now add the onions and tomatoes and cook until medium soft.
    4. While the vegetables are cooking, smash the cooked lentils. Squeeze the soaked tamarind (tamarind pulp if you have already), and add it to the lentils. You can add water while squeezing the tamarind.
    5. Add the lentil tamarind mix to the cooked vegetables. Add 4 cups of water, red chili powder, salt, sambar powder, close the lid and let it boil for 10 more minutes.
    6. Add the chopped cilantro and turn off the heat.

    Serve hot with white rice. You can eat this with yogurt rice also.

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    July 20th, 2010MammuVegetarian

    Ingredients

    1. Snake gourd – 3 (1 foot long each)
    2. Split Green Gram/Moong Dal – 2 tbl sp
    3. Green Chilies – 3
    4. Salt – 1/2 tbl sp
    5. Turmeric – 1/4 teaspoon (optional)
    6. Cumin seeds – 1/2 teaspoon
    7. Oil – 1 tbl sp

    Cooking Procedure

    1. Soak the Moong Dal in water and let it sit. Peel and cut the snake gourd into 1/4 inch pieces.

    2. Heat oil in a pan, add jeera seeds and let them splutter. Add the snake gourd pieces, turmeric, salt and let them cook until medium cooked. While the snake gourd is cooking, grind the green chilies, or you may finely chop them.

    3. Add the soaked moong dal, green chili paste and let them cook for 10 more minutes. If the moong dal is not soaked properly, you can microwave it for few seconds before adding.

    If the snake gourd is tender, you can cut along with the seeds also. Serve hot with roti or rice.

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    July 19th, 2010MammuAppetizers, Indo-Chinese, Snacks

    Ingredients

    Cooked white rice – 1/2 cup, smashed.
    Cooked mashed potato – 1/2 cup
    Cooked mashed carrots – 1/3 cup
    Chopped onions – 1/3 cup
    Green chillies – 2, finely chopped
    Ginger Garlic Paste – 2 tbl sp
    Lime – 1, squeezed
    Coriander – 1/4 bunch, chopped
    Turmeric – pinch
    Sugar – 2 tbl sp
    Salt – 1/2 tbl sp
    Red chili sauce – 1/2 tbl sp
    Soy sauce – 1 tbl sp
    Chopped peanuts – 1/4 cup
    Rice flour – 2 tbl sp (Optional)
    Oil – for deep frying

    Cooking Procedure

    1. Mix together rice, potato, carrots, ginger garlic paste, onions, green chilies, chopped coriander, turmeric powder, salt, sugar, red chili paste, soy sauce and lime juice. Add the rice flour if the mix is too soft, so that they won’t break while frying.

    2. Scoop 2 tbl spoons of the mix, and make round balls. Roll the balls over the chopped peanuts. Make sure they are evenly coated.

    4. Heat the oil in a deep pan. Deep fry the peanut balls until crisp.

    Squeeze some lemon over the balls and Serve while hot with chili dipping sauce.

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