Bread Bhaji

The bread bhaji is a quick fix snack that offers a sweet and spicy taste. Perfect as an appetizer just make sure it isn't too oily. The sweetness comes from the bread and the batter provides the spice.

Ingredients:

For the batter:

1. 4 Tbs Besan Flour

2. 1 Tsp Rice Flour

3. 1 Tsp red chili powder

4. A pinch of hing

5. Salt to taste

Method:

1. Add water to the ingredients and make a thick batter.
2. Dip the bread in the batter and fry it in oil till golden. 
   
3. Bread bahji is ready
   
4. Goes well with tomato ketchup or sauce or any dipping of your choice.
   

Enjoy!

Shallow fry potato

Ingredients

• Potato -  1\2 kg
  
• Garam masala - 2 tsp
  
• Chili powder - 1 tbsp
  
• Salt to taste 
  
• Hing a pinch
  

Method:

• Cut the potatoes into small even pieces  .
  
• Put two tablespoon of  oil in a kadai  then add some mustard  seeds  channa dal and urad dal let it become golden brown ,now add the cut potatoes in kadai and fry for ten to fifteen minutes.
  
• In this stage add the required amount of salt and fry till slightly brown.
  
• Now in this step add  turmeric , chili powder and garam masala.
  
• Now simmer the stove and stiring every two minutes ,continue till the potatoes becomes soft.
  
• And now the yummy potato shallow fry is ready to eat.
  

               MAJJA MADI!

Aloo - Paneer Paratha

A Paratha (or parantha) is a flatbread that originated in the subcontinent (South Asia). It is made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer

The original variety of parathas is served within Punjab, the home of parathas. They are covered in homemade butter and eaten by dipping pieces of the paratha in homemade yogurt. Parathas go best with lassi, a buttermilk drink also originating in Punjab.

Paratha (with yoghurt or pickles) is staple breakfast for a large number people in Pakistan and India.

Onto the Recipe:

Ingredients:

• Whole wheat flour - 2 cups
  
• Water - 3/4 or 1 cup (depending  upon flour quality)
  
• Salt - 1/2 tsp
  

Bind them all together and make plain chapathi dough. Let it rest for 10 minutes.

Ingredients for making the stuffing:

• Potato(medium) - 2
  
• Turmeric powder - 1pinch
  
• Green chili-4
  
• Paneer - 1/2cup
  
• Curry leaves - 2 tbs 
  
• Coriander leaves chopped - 2 tbs
  
• Gram masala - 1tps
  
• Lime juice - 1/4tsp
  
• Salt to taste
  

Method:

1. Peel the potatoes, boil them and smash them.
   
2. Now add scrambled paneer , chopped green chili, turmeric powder, garammasala, curry & coriander leaves, salt and mix well.
   
3. Sprinkle lime juice and make into balls.
   
4. Roll chapathi and keep the potato ball in middle and cover it .
5. Again roll it into chapathi 1/4 inch thick . Roll gently so the stuffing does not come out. 
6. Put these chapathi on hot tava put some ghee and cook on both sides.
7. Enjoy with tomato saag.
8. Post Comments.

Avaraikai Masala Vada

Ingrediants :

• Avaraikai - 1 cup


• Small onions - 150gms


• Green chillies - 3-4


• Cinnamon - 1\2 inch piece


• Clove -2-3 piece


• Ginger garlic paste - 2 tsp


• Khus-khus- 1 tsp


• Saunf - 1 tsp


• Red chillies - 2 flakes


• Salt to taste


• Curry leaves -15 leaves


• Corriander leaves - 1\4 cup

Method:

• Grind corsely avaraikai with cinnamon,clove,red chili,khus-khus,saunf .
  
• Chop onions,greenchili,curry leaves and coriander leaves.
  
• Mix chopped onion,green chili,curry leaves,ginger garlic paste and coriander leaves with avarikai batter with salt.(you can stir in these things in blender itself before removing avaraikai batter from  the blender)
  
• Now shape it and fry it in oil and serve it with mint chatney.

Shai Jeera Pulav

ingredients:

basmati rice -1cup
shai jeera-1tsp

sugar-1tsp

green chili-2no(chopped)

onion slicied-1/2cup

coriander leaves-few strands

ginger garlic paste-1/4 tsp

salt to taste

oil-2tsp

boiling water-1 to 1 1/2 cup

method:

• soak basmati rice for 10 to15 min and strain it.
• in thick bottomed pan add 2tsp oil and add shai jeera and add sugar to it and caramelize it ,be care full do not burn it.
• now add onion,ginger garlic paste,green chili and saute for min.do not worry if onion is dark brown,its because of sugar.
• now add strained rice to it and mix well be carefull not to break the rice.
• at this point add boiling water 1 to 1 1/2 cup depending on rice quality,once it starts boiling simmer stove let it cook till water is completely absorbed it might take 10 t0 20 min.
• sprinkle coriander leaves on top.
• serve this rice with any mugalai gravy.

(Plain) Rasam

Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; Malayalam: Rasam; Tulu:Resa

Rasam in Tamil means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind, both ingredients are native to and abundant in Tamil Nadu, Andhra Pradesh, Kerala, and South India in general. It is also referred to as Chāttamudu by Iyengars.

Sourashtras, an immigrant community living in Madurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind).

It is known as Saaru in Kannada and Chaaru in Telugu. Incidentally, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.

Source: Wikipedia

Well, that's enough history, Onto the Recipie ! ☺

Ingredients:

• Tamarind - lemon size
  
• Jeera powder - 1tsp
  
• Coriander powder - 1/2tsp
  
• Pepper powder - 1tsp
  
• Red chili - 2
  
• Turmeric - 1/4tsp
  
• Hing - 2pinch
  
• Tomato - 1/2
  
• Garlic - 2pods(crushed)
  
• Curry leaves- 1 string
  
• Coriander few
  
• Salt to taste.
  
• Mustard seeds - few
  
• Oil - 1/2 tsp
  

(Optional - You can add 1 or 2 pinches to elevate it's flavor.)

Method:

1. Soak the tamarind and take out the thick pulp.
2. Add tomato, coriander leaves, coriander powder, jeera powder, pepper powder, turmeric and squeeze it by hand till the tomato is smashed well, now add water and adjust the taste by adding salt.
3. Turn on the stove keep a kadai ,add oil, once oil becomes hot, add mustard seeds , crushed garlic, curry leaves, dry chili and pour rasam mixture to it.
4. Once it gets ready to boil turn of the stove and add hing.
5. Serve with rice.
   

Enjoy.

Cucumber Kurma

ingredients:

•  Cucumber diced-1cup(skin peeled)
  
• yellow split moong dal-1tbs
  
• Jeera-1/2tsp
  
• Red chili-3
  
• Coconut scraped-1/2 cup
  
• Hing-2pinch
  
• Oil-1tbs
  
• For seasoning:oil,mustard,urad dal,curry leaves.
  

method:

• Steam diced cucumber.
  
• Fry moong dal and grind with chili,coconut,jeera,and hing.
  
• In a kadai pour the mixture and let it boil till raw smell is gone now add steamed cucumber and salt.
  
• Now season it with musturd ,urad dal and curry leaves. garnish with coriander and serve.
  
• Goes well with rice and chapatis.