Monthly Archives: October 2015

CHILLI BHAJJI

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Ingredients: 

  • Big round chillis- 10 
  • Besan/ gram flour- 1 cup
  • Lime juice – 2 tsp
  • Turmeric powder- 3/4 
  • Baking soda -1/2 tsp
  • Asoefetida – 1/4 tsp
  • Salt- for taste
  • Water
  • Oil

Method: 

  • Slit the chillies from center n remove the seeds and put it in water with lime juice added to it n keep it aside for 10 mins. 
  • In a bowl make a thick batter using besan, turmeric powder, baking soda, asafoetida, salt and water. 
  • Heat oil in a wok.  Add 1 tsp of hot oil to the batter. 
  • Dip the chillies in batter and deep fry it. 
  • Serve hot with tomato ketchup or any chutney. 

Beetroot and Carrot Thoran

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Ingredients: 

  • Beetroot grated- 2 
  • Carrot grated- 2
  • Coconut grated-1 cup
  • Cumin seeds- 1 tsp
  • Garlic pods- few
  • Green chillies -2 
  • Salt- for taste
  • Mustard seeds – few
  • Turmeric powder- 1/2 tsp
  • Coconut oil

Method: 

  • Heat oil in a wok. Add mustard seeds and curry leaves. Let it splutter. 
  • Add grated beetroot and carrot. Saute for few mins. Meanwhile just blend grated coconut, garlic, green chillies and cumin seeds in mixer. 
  • Add salt and turmeric powder and the ground coconut mixture to it and mix well. 
  • Cook on medium flame for sometime by stirring continously. 

PAZHAMPORI (BANANA FRITTERS)

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Ingredients:

  • Large ripe yellow bananas-3
  • Maida- 1 cup
  • Salt- a pinch
  • Sugar- 2 tbsp
  • Turmeric powder-1/4 tsp
  • Oil- for frying
  • Method:
  • Cut bananas into slices, neither too thick nor too thin.
  • Make thick batter using maida, salt, sugar, water, turmeric powder.
  • Heat oil in a pan. Put 1 tsp of hot oil in the batter and mix well.
  • Dip the bananas in this batter and deep fry.

CURD RICE

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Ingredients:

  • Curd- 1 n 1/2 to 2 cups
  • Cooked rice – 1 cup ( preferably left over rice )
  • Curry leaves-few
  • Mustard seeds-few
  • Salt -for taste
  • Dry red chilli- 1
  • Oil- for tempering

Method:

  • Heat oil in a pan.Add oil.
  • Add few mustard seeds n dry red chilli , let it splutter.
  • Add few curry leaves and add the curd.
  • Heat for some time, do not boil.
  • Add the rice into it and mix well.
  • It can be served with any pickle.
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