NewWoman.Info -

Methi Makkai parantha

admin — Mon, 15 Jan 2007 00:52:23 -0500

METHI MAKKAI PARANTHA
INGREDIENTS:
250 gm maize flour
1 cup potatoes (boiled and mashed)
1 cup methi (fenugreek) leaves (finely chopped)
1 tsp green chillies (finely chopped)
1 tbsp coriander leaves(chopped)
1 tsp ginger-garlic paste
1 cup wheat flour
ghee for frying
warm milk
salt to taste

METHOD

Gajrela

admin — Sat, 26 Aug 2006 04:07:09 -0400

GAJRELA
INGREDIENTS:
1.5 litre full Cream Milk
2 tbsp Ghee
200 gm Sugar
2 tsp Cardamom Powder
500 gm Carrot (grated)
For garnishing:
1 tbsp Almonds (finelycut)
1 tbsp Pistachios (finely cut)
Silver Poil

METHOD
Heat ghee in a heavy-bottomed pan.

Stuffed Chilli Pickle

admin — Sat, 19 Aug 2006 12:10:32 -0400

STUFFED GREEN CHILLI PICKLE
INGREDIENTS:
6 cup Mustard Oil
1 cup Lemon Juice
500 gm green chilli
6 tbsp Cumin Seeds
4 tbsp Mustard Seeds
4 tsp Turmeric Powder
6 tbsp Coriander Seeds
2 tsp Fenugreek Seeds
4 tbsp Ani Seeds
Salt to taste

METHOD
Dry-roast all the spices and then grind into a fine powder.

Chilli Rice Sevai

admin — Sat, 19 Aug 2006 12:08:38 -0400

CHILLI RICE SEVAI
INGREDIENTS:
14 Mushrooms (cut into slices)
6 tbsp Til Oil
100 gm Rice Sevai
4 tsp Red Chilli Powder
2 medium-sized Onion (cut into round rings)
2 green Capsicum (cut into rings or long strips)
some Curry Leaves

METHOD
Soak the rice sevai in hot water for 5-6 minutes or as per instructions on the packet.
Heat the oil and then fry the onion rings till they are translucent.
Add the mushrooms and capsicums, and cook for a further 2-3 minutes.
Add the red chilli powder and the curry leaves and mix well.
Add the rice sevai and salt to taste. Mix well and serve as a snack.

Cabbage, Chilli Rolls In White Sauce

admin — Sat, 19 Aug 2006 11:58:16 -0400

CABBAGE, CHILLI ROLLS IN WHITE SAUCE
INGREDIENTS:
7-8 big-sized Green Chillies
4-5 tsp Oil
7-8 Cabbage Leaves
1/2 tbsp Maida
1 cup Cheese (grated)
1 cup Milk,
1 tbsp Butter
For stuffing:
1/2 tsp Anardana Powder
1 tsp Cumin Seeds Powder
3 Potatoes (boiled)
Salt to taste

METHOD

Instant Chilli Pickle With Peanuts

admin — Sat, 19 Aug 2006 11:54:43 -0400

INSTANT CHILLI PICKLE WITH PEANUTS
INGREDIENTS:
50 gm Peanuts (coarsely ground)
2 tsp Salt
3 tsp Turmeric Powder
500 gm Green Chilli
100 gm Mustard Oil
2 tsp Mustard Seeds
2 tsp Til Seeds
4 pinches of Asafoetida
1/2 piece of Dry Coconut

METHOD
Wash the chillies and dry these completely.

Chilli - Stuffed Sheekh Kebabs

admin — Sat, 19 Aug 2006 11:52:35 -0400

CHILLI-STUFFED SHEEKH KEBABS
INGREDIENTS:
10-12 Green Chillies
4-5 Readymade Sheekh Kebabs (not fully cooked)
1 tsp Turmeric Powder
1 cup Breadcrumbs
Oil for frying
Salt to taste
1 Egg (beaten)

METHOD
Remove the stalks from the chillies and make slits in the centre, halfway through each chilli.

Pepper Relish

admin — Sat, 19 Aug 2006 11:49:48 -0400

PEPPER RELISH
INGREDIENTS:
1.5 cups Sugar
4 Onions
2 cups Vinegar
200 gm Green Capsicums
1/4 tsp Salt

METHOD
Cut the capsicums and onions into very tiny pieces and keep them in a bowl.
Heat enough water in a pan and pour on the chopped capsicums and onions so as to cover them.
Leave aside for 3-4 minutes and then drain out the water.

Crispy & Hot Lotus Stem

admin — Sat, 19 Aug 2006 11:47:52 -0400

CRISPY AND HOT LOTUS STEM
INGREDIENTS:
2 Green Capsicums
2 tsp Ginger-Garlic Paste
2 tsp Red Chilli Paste
1 tbsp Cornflour
300 gm Lotus Stem
1 tbsp Flour
Oil for frying
Salt to taste
1 medium-sized Onion

METHOD
Scrape the lotus stem and cut diagonally into very thin pieces.
Rub with ginger-garlic paste, 1 tsp of red chilli paste and salt and keep aside.

Stuffed Tava Fried

admin — Wed, 16 Aug 2006 01:13:47 -0400

STUFFED TAVA FRIED
INGREDIENTS:
4-5 tbsp Oil
8-10 big-sized Green Chillies
Salt to taste
2 tbsp Cheese (grated)
For fillings
1 tsp Cumin Seeds Powder
3 medium-sized Potatoes (boiled)
1/3tsp Asafoetida
Salt to taste
1 tsp Ajwain

METHOD
Slit the chillies lengthwise into 2 halves.