Tuesday, 24 April 2018

IDLY BURGER


Prep Time : 30 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Idly  -  4 pieces
Boiled n mashed potatoes  -  2
Grated carrot  -   2 tbsp
Finely chopped green chilly  -  1
Finely chopped coriander leaves  -  1 tbsp
Cumin seeds powder  -  1/2 tsp
Red chilly powder  -  1/4 tsp
Salt - to taste
Ginger garlic paste  -  1/2 tsp
Bread crumbs -  2 tbsp
Oil  -  2 tbsp
Sliced onion  -   4
Sliced capsicum  -  4
Tomato sauce -  2 tbsp

METHOD
Take a large bowl add boiled n mashed potato,carrot,red chilly powder,ginger garlic paste,green chilly,coriander leaves,salt ,cumin seeds powder and bread crumbs and mix well.
Divide the dough into equal size balls.
Shape each ball to flat patties of medium thickness like idly size.
All the balls are made in the same way.
Heat oil in a pan and shallow fry the the potatoes tikki in a medium flame
Cut the idly into  the middle and shallow fry it.
Place the onion slice,capsicum slice and potato tikki and one spoon tomato tikki and now cover with idly pieces and serve hot.






CUCUMBER GINGER LEMONADE


Prep Time : 10 mins
Total Time : 10 mins
Serve : 2

INGREDIENTS
Chopped cucumber  -  2 cup
Lemon juice  -  4 tbsp
Honey  -  as for taste

Mint leaves  -  2 tbsp
Grated ginger  - 1 tsp
Soda water  -  100 ml
Salt  -  a pinch

METHOD
Take a blender add cucumber,lemon juice,ginger and 1/2 cup of water and blend it.
Strain and add soda water,mint leaves,cucumber pieces and lemon pieces and mix well.
Garnish with mint leaves.



Monday, 23 April 2018

BESAN PARATHA


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Curd  -  2 tbsp
Salt  -  to taste
For stuffing
Roasted besan  -  1/2 cup
Ginger paste  -  1/2 tsp
Green chilly paste  -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Take a bowl add whole wheat flour,salt and curd and mix well.
Make a soft dough and keep aside for 30 mins.
Divide the dough into equal size balls
Roll it and spread one tbsp stuffing and roll out.
Now again fold like swiss roll and seal the edges.
Roll like chapati.
On a heated pan make paratha applying oil on both sides.
Serve hot.



MASALA EGGPLANT/MASALA BAINGAN


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Long cut baingan/eggplant  -  8
Curry leaves  -  10
Turmeric powder  -   1/4 tsp
Asafoetida  -  1/4 tsp
Sambar powder  -   2 tsp
Salt  -  to taste
Mustard seeds  -   1 tsp
Coriander leaves  -  1 tbsp

METHOD
Heat oil in a pan,add curry leaves and mustard seeds to crackle.
Add eggplant/baingan and mix well.
Cook covered and simmer the flame.
When eggplant is half cooked add sambar powder,red chilly powdder,salt and asafoetida and mix well.
Open the lid ,and cook in a slow flame for five mins.
Garnish with coriander leaves and serve hot.

Sunday, 22 April 2018

GURWALI AMIYA


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Raw mango  -  1/2 kg
Gur/jaggery  -  1 cup
Panchforan  -  1 tsp
Whole red chilly  -  3 - 4
Salt  - to taste
Oil  - 2 tbsp

METHOD
Wash and peel mango.
Heat oil in a pan.
Add whole red chilly and panchforan to splutter.
Add mango,water and salt to boil it.
Add jaggery/gur and cook till thick
Once cooled keep in the air tight container.







WATERMELON ICE CREAM


Prep Time : 15 mins
Total Time : 4 - 5 hours
Serve : 2

INGREDIENTS
Frozen watermelon pieces  -   3 cup
Condensed milk  -  1/2 cup
Half lemon  -  optional

METHOD
Take a blender add frozen watermelon pieces and condensed milk and blend until smooth and creamy.
Pour the mixture into air tight container and keep in the freezer for 4 - 5 hours.
Enjoy the watermelon ice cream with family.






Saturday, 21 April 2018

CHUTNEY LASSI


Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS

Pudina / mint leaves                           -                                 1/2 cup
Green chilly                                        -                                 1
Raw mango                                         -                                 1 tsp
Ginger                                                 -                                 1 tsp
Curd                                                    -                                  1 and half cup
Water                                                  -                                  1 /2 cup
Ice cube                                               -                                  8 - 10

METHOD
Add mint leaves,green chilly,raw mango,ginger,black salt and half cup of water in the blender and blend it.
Add curd and blend it.
Take a glass add ice cubes and pour the chutney lassi.
Enjoy the refreshing drink.