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| its ready woo hoo Sweet Salty and Spicy... |
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| cut radish and carrots- the thinner the better finely chop ginger and garlic green chili to taste red chili pwd to taste in a cup mix vinegar - sugar - salt |
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| mix everything together for 5 min and store in a glass jar.. make sure the jar is dry and sterilised now your done !! |
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| all mixed in |
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| Perfect with steamed rice |
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| chop green chili ,onions and red radish |
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| pressure cook moong daal with turmeric and grated ginger |
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| in a pan add ghee,mustard seeds,cumin,hing,green chili.whole red chili and onion saute 1 min then add1 tsp red chili and coriander pwd...cook and then add the radish saute the radish for 5 min adding salt.. now add in the cooked daal...wait for a boil and add 1 tsp jaggery and tamarind pulp... |
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| finally add groundnuts and boil another 5 min..the daal must have a sweet and sour taste now your done !! |
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| eat away ! |
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| dry spices- amchoor ~red chili~turmeric~pepper~chaat masala~garam masala~jeera pwd~corriander pwd to start ....cut the ladies finger and add it to a pan tempered with cumin seeds,onion,chopped ginger and garlic..saute for 2/3 min then add in all the dry spices,saute for 2 min then cover till cooked..add salt in the end before serving.. adding salt before makes the ladies finger soggy ... |
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| super yum |
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| it needs to be a smooth liquid to this add 3 tbs sugar and 1 tbs salt-its important to keep the sweet more as it balances the flavour and all kadhis are a bit sweet... |
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| for the tempering use only ghee,to the heated ghee add mustard seeds,cumin seeds,fenugreek seeds and hing to that add cloves,pepper corn and cardamom..then saute grated ginger-curry leaf and green chili... saute for 1 min on low and pour on the boiling kadhi |
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| cook for 10 min on low heat,and stir in between..by doing this you get maximum flavour so dont skip the 10 min heating step... |
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| roll out 2 rotis and on one spread ghee and dust with some flour then join both the rotis and roll once again |
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| cook on a hot tawa for 1 or 2 min,then flip you will notice the rotis will separate |
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| see how it separates,cook on both sides then tear them open..spread ghee on them and cover -they will be soft even the next day !! |
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| they were crispy and perfect |
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| saute all the spices and onion for 5 min and add in the tuna(drained)
add salt then saute till no water remains and the mix is dry
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| cool the tuna mix for 5 min and add the mashed potato and coriander leaves shape and then coat with egg white and roll out in breadcrumbs or semolina fry them till crispy and then your done !!! |
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| looks ok? |
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| do try it ! |
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| all you need is yogurt and onions with this ! |
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| chop spinach fine and saute with cumin,green chili,ginger and salt after the water dries up add 1 tsp tomato ketchup(this is what gives it a unique taste) saute 2 min more then cool...now mix with wheat flour and make a dough Allow the dough to rest for 1/2 hr for soft parathas |
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| crumble paneer and to that add salt,red chili,chaat masala,amchoor and onion pwd(optional) |
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| now all you do is stuff the paneer and roll out the dough |
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| your gona love it ! |
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| the more spicy the more yummy you need baby onions(shallots) tomato(seeds removed) ginger/garlic chopped fine green chili chopped fine curry leaf spices- -red chili pwd,turmeric pwd,corriander pwd,garam masala 1 pinch and hing to temper --mustard seeds,fennel seeds,cumin seeds,fenugreek seeds and few pepper corns To start first temper the oil with the whole spices,then add in the ginger-garlic and onions cook the onions till translucent and add in the spice pwds,cook on a low for 5 min and add 1 tsp sugar the sugar will balance the flavours so dont skip it,then add the tomato-salt and cook on a low heat till the oil separates.. You can grind it to a paste or leave it chunky like this.. |
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| looks ok? |
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| serve with coffee in a tiny steel glass for extra cuteness |
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| we had these with peanut chutney.. |
