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Crispy Tendli (Ivy Gourd)

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This is easy to make yummy side dish,which can be served with roti or plain dal rice.

Ingredients:

2 cups Tendli,slit thinly length wis. .

Oil for deep frying.

1/2 tsp Red Chilli Powder.

1/4 tsp Amchur Powder.

Salt to taste.

Method:

Clean and pat dry tends.

Cut them lengthwise,make 8 peices out of each tendli.

Soak them in water while chopping.

Drain and pat dry.

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Deep fry in hot oil,on slow flame till crisp.

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Drain on an absorbent paper and sprinkle salt,chilli powder and

amchur Powder.

Serve hot.

Happy Cooking! ! !

Sameera.

Aloo Tuk

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Aloo Tuk is a simple to make easy Sindhi dish.I had heard about it but never tasted,out of curiosity searched for the recipe on Google and finally tried if out.it is made out of boiled ,flattened and deep fried potatoes.This aloo Tuk is sure to take your taste buds on an enjoyable roller coaster ride !!

Ingredients:

1/2 kg Baby potatoes washed,pressure cooked till 3 whistles and drained.

Oil for deep-frying.

1tsp Red Chilli Powder.

1 tsp Dhana Jeera Powder.

1/2 tsp Amchur Powder.

Salt to taste.

Method :

Wash and pressure cook baby potatoes till 3 whistles.

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Drain and wipe dry.

Flatten between both the palms of your hand applying little pressure .

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Repeat the same with all the potatoes.

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Deep fry in hot oil till crisp.Remove on absorbent paper.

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Mix all the dry masalas well,

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Sprinkle on fried potatoes.

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Mix well and serve immediately.

Happy Cooking! ! !

Sameera

Mirchi Pakoda (Chilli Friters)

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Few years back I was posted in Chennai for few months, I have memories of having these pakodas on Marina beach, there are stalls selling these pakodas, which are freshly fried and tastes yummy….So whenever I feel nostalgic, I make them at home and now Shonty is also fond of it.

Ingredients:

6 Bhavnagri Chillies.

1 cup Besan

1/2 tsp turmeric

1 tsp red chilli powder.

1/4 tsp A wain.

Salt to taste.

Oil for frying.

Method:

Wash and slit chillies length wise.

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Rub salt and keep aside For 20 minutes.

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Wash , pat dry and keep aside.

Add salt,turmeric powder , ajwain and chilli powder to besan.

Make a thick batter adding water as per requirement.

Heat oil.Add 1 tbsp hot oil in besan batter and mix well,this helps in making crisp Pakodas.

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Dip few chillies in prepared batter and fry in hot oil on medium flame till they turn crispy.

Remove on absorbent(tissue) paper  to drain any excess oil.

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Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Brinjal Bhajji.

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I have memories of having these bhajjis mostly during Maharashtrian weddings.Whenever I get fresh big bring along, I make it a point to make these yummy bhajjis.

Ingredients:

1 Large size Bring all. (Washed andSliced thinly).

1 cup Besan

1/2 tsp turmeric

1 tsp red chilli powder.

Salt to taste.

Oil for frying.

Method:

Wash,peel and slice brinjal thinly.

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Keep it soaked in salt water for 1/2 hour.

Add salt,turmeric powder and chilli powder to besan.

Make a thick batter adding water as per requirement.

Heat oil.Add 1 tbsp hot oil in besan batter and mix well,this helps in making crisp bhajis.

Dip few slices of brinjal in the prepared batter and fry in hot oil on medium flame till they turn crispy.

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Remove on absorbent(tissue) paper  to drain any excess oil.

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Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Besan Poli (Tomato Omelete)

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Easy to make tasty dish,omelete without eggs.

Ingredients:

1/2  cup Besan.

1/4 cup  Rice aata

1/2  cup  chopped Tomato

1/2 cup  chopped Onion

1/4 tspn Ajwain

1 tspn chili powder

1/2 tspn Dhana Jeera powder

2 tbsp chopped coriander leaves

A pinch turmeric

Oil for shallow frying

Salt to taste.

Method:
Mix all the ingredients (except oil) with water to get to dosa batter consistency.

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Heat griddle,(tava), spread the batter into thin omelets. Drizzle some oil on top.

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Let it cook till crisp.

Turn the omelet upside down and fry on other side.

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Remove on absorbent paper.

Serve hot with tomato ketchup.

Happy Cooking!!!

Sameera.

Serves : 4

Zunka

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Zunca is a typical Maharashtrian dish made out of besan (gram flour) traditionally served with Bhakri.

Ingredients:

1 cups Besan (Bengal gram flour)

2 cups chopped Onions

1 tsp Rai

1 tsp Jeera)

1/4 tsp Asafoetida (hing)

2 chopped Green Chilli

1/2 tsp Chilli powder

1/2 tsp Haldi

1/2 cup chopped Coriander leaves

2 tbsp Oil

Salt to taste

Method:

Heat 1 tbsp oil in a pan,add besan and roast till golden brown.Keep aside.

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In another pan heat remaining oil, add the mustard seeds and allow them to crackle.

Add the cumin seeds, asafoetida and onions and cook till the onions are tender.

Add green chilli and cook for some more time.
Add the chilli powder, turmeric powder, Bengal gram flour and salt and mix well

Add 2 cups of hot water,stir continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the water evaporates.

Add the coriander and mix well.

Serve hot with bhakri or roti of your choice.

Happy Cooking !!!

Sameera.

CRISPY BHENDI

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Ingredients:

2 cups Bhendi,cut into thin pieces.

Oil for deep frying.

1 tbsp Cornflour.

1/2 tsp Chat Masala.

Salt to taste.

Method:

Clean and pat dry Bhendis.

Cut them in thin slices.sprinkle salt and cornflour and mix well.

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Deep fry in hot oil,till crisp.

Drain on an absorbent paper and sprinkle chat masala.

Serve hot.

Happy Cooking! ! !

Sameera.