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Friday, March 28, 2014

Capsicum Spinach Masala


INGREDIENTS:
  • Bell pepper / Capsicum(chopped) - 1 no
  • Spinach(chopped) - 3 cup
  • Onion(chopped) - 1 no
  • Garlic(chopped) - 1 tsp
  • Tomato (chopped)-1 no
  • Green Chilly(slit)-2 nos
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Garam masala Powder- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put mustard seeds and red Chillies and allow to Splutter.
  • Add curry leaves.
  • Add onions, garlic, green chillies and sauté onions till it turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
  • Add spinach and bell pepper into it and mix well.
  • Add turmeric powder and salt into it .
  • Let it cook for 5 - 6 minutes.
  • Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Sunday, March 23, 2014

Panipuri


For Poori

INGREDIENTS:
  • Poori / Golgappa - 10 nos
  • Potato (boiled and mashed) - 1cup
  • Cooked channa / chick peas - ½ cup
  • Finely chopped Green chilli - 1 no
  • Finely chopped Onion - 1 no
  • Finely chopped Corriander - ½ cup
  • Cumin seed powder -½ tsp
  • Chaat masala 
  • Salt to taste
PREPARATION METHOD
  • Add chopped greenchilli, cumin seed powder,  pinch of chat masala and salt to the mashed potato and mix well.
  • Take each poori and crack the top to make a hole.
  • Fill the poori with potato mix, chopped onion, cooked channa and corriander leaves.

For Pani

INGREDIENTS:
  • Chilled water - 2 cups
  • Chilli powder - 1 tsp
  • Chaat masala powder- 1 tsp
  • Sweet chutney - 3 tbsp
  • Green chutney - 3 tbsp
  • Cumin seed powder -1 tsp
  • Salt to taste
PREPARATION METHOD
  • Mix all ingredients together to make the pani.
  • Dip each poori in pani and eat it.


Sunday, March 9, 2014

Chicken Dosa / Chicken Pancake



INGREDIENTS:
  • Boneless Chicken(finely chopped) - 250 gm or ½ lb
  • Onion (Finely chopped) - 1 small
  • Tomato (finely chopped)- 1 nos
  • Green Chilly(sliced) - 2 nos
  • Ginger-Garlic Paste- 1 tsp
  • Chily powder-1 tsp
  • Corriander Powder- 1 tsp
  • Garam Masala Powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Pepper Powder - ¼ tsp
  • Coconut Oil - 3  tbsp
  • Salt -to taste
  • Curry leaves - a few
  • Dosa Batter

PREPARATION METHOD:

  • Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
  • Mince the cooked chicken and keep aside.
  • Heat 2 tbsp oil in a Pan.
  • Add onions, green chillies and saute well till they turn transparent.
  • Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder and garam masala, stir well till the raw smell goes.
  • Add tomato and sauté for 2-3 minutes.
  • Add cooked minced chicken and saute it for 2 - 3 minutes.
  • Remove the masala from the stove and let it cool.
  • Heat a frying Pan.
  • Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
  • Put some chicken masala and spread it evenly on the dosa.
  • Lightly press the masala with a spoon.
  • Pour little oil over it.
  • Turn the dosa slowly and cook the other side.
  • Remove from the pan and serve.
  • Repeat the same process with the remaining dosa batter.