Wednesday, 27 February 2013

LEMON SQUASH

Here we have already started getting the summer effect. To beat the scorching summer heat here is the summer cold drink, lemon juice. 
LEMON SQUASH

WHAT YOU NEED:

Lemon juice - 1 part
Water - 1 part
Salt - to taste
Sugar - 3 1/2 parts
Potassium metabisulphate (KMS) - 3/4 tsp (preservative)
READY TO DRINK...

HOW TO MAKE:

Put water and sugar in a vessel and heat. 
Keep stirring till it boils and sugar is completely dissolved.
Allow it to cool.
Strain the sugar syrup through a muslin cloth to remove the dirt.
Now add lemon juice, salt and potassium bisulphate, mix well.

Store in the bottle and keep in the fridge. 

Serve Lemon juice chilled in glasses, take 1 part of the lemon squash and add 3 parts of water.

BILIMBI / BIMBUL CHUTNEY



BILIMBI CHUTNEY

WHAT YOU NEED :

Fresh bilimbis/ bimbuls - 10
Garlic - 5 cloves
Coconut gratings - 2 tbsp
Asafoetida - a small piece
Red chilli - 4-5
Salt to taste
BIMBUL CHUTNEY

HOW TO MAKE :

Grind all the above to a fine paste.
Add little water to make chutney consistency.

Serve as a side dish.

Tuesday, 12 February 2013

CORN SOUP -2


CORN SOUP

WHAT YOU NEED:

Corn - 1 small cup, boiled
Carrot - 1 small
Onion - 1 small
Salt - to taste
Pepper powder - to taste
Corn starch or maida - 2 tsp 
Water - 3 cups
Fresh cream for garnishing
EASY N QUICK PREPARATION... CORN SOUP...

HOW TO MAKE:

Take a 1 tbsp boiled corn and make a paste .

In a soup vessel put corn, corn paste and water. Keep on the flame.
Allow it to boil, reduce the flame.
Now  with the kitchen scraper, scrape carrot lengthwise directly in the vessel.
Also scrape onion directly in the vessel.
Cook till they are tender.
Add corn starch or maida paste in the soup and stir well.
Add salt and pepper powder. Stir well.
Remove from the flame.
Pour soup in soup bowls, garnish with fresh, slightly beaten cream and serve.



CORN TIKKI


CORN TIKKIS

WHAT YOU NEED:

Potatoes - 2, boiled and mashed
Corn - 1 cup, boiled 
Green chilly - 3-4
Ginger - 1/2" piece
Onion - 1 
Salt - to taste
Coriander leaves - 1 handful, chopped finely
Mint leaves - 1 handful, chopped finely
IN THE PROCESS OF SHALLOW FRYING...

A TASTY EVENING SNACK....SUPER WITH A HOT  MUG OF COFFEE!!

HOW TO MAKE:

Grind green chilly, ginger, chopped onion and salt to a coarse paste.

Now in a mixing bowl mix mashed potatoes, slightly crushed corns, ground paste.
Add chopped coriander and mint leaves to the mixture and combine well.

Make small balls out of the mixture, flatten them and shallow fry on both sides till they are cooked and crisp. 
Remove them on tissue papers to remove extra oil.

Serve Corn pattis with tomato sauce.


Friday, 8 February 2013

POTATO BONDA / BATATE AMBODO



WHAT YOU NEED:

Potatoes, boiled - 6
Green chillies - 3-5
Curry leaves - 2 sprigs
Udad dal - 3 tsp
Salt - to taste
Ginger - 1inch piece
Lemon juice - 2 tsp

For the batter:

Besan / Bengal gram flour - 6 tbsp
Red chilly powder - to taste
Asafoetida - a little 
Salt - to taste

HOW TO MAKE:

Mash the boiled potatoes.
Fry Udad dal in a little oil till brown and keep aside.
Grind green chilly, ginger, salt, curry leaves together coarsely.
Now mix boiled potatoes and ground paste.
Add lemon juice and mix thoroughly.
Make small balls from the mixture and keep aside.

In a mixing bowl put salt, red chilliy powder, asafoetida and little water. Mix well with your fingers.
Add bengal gram flour and mix well. 
Add little water to it and make a thick batter.

Now dip the potato balls in the besan batter, let cover all the sides.
Deep fry them in small batches till crisp and golden color.

Serve Batate ambodo with Tomato sauce.

Friday, 1 February 2013

CABBAGE CHUTNEY

I learned this new dish from one of the Food groups on Facebook. I found it very interesting, easy to prepare, a tasty side dish and I thought of sharing this recipe to my friends and my followers here.
The recipe goes like this..
CABBAGE CHUTNEY

WHAT YOU NEED:

Cabbage, chopped - 1 cup
Coconut, grated - 1 handful
Red chilly - 4
Mustard seeds - 1/2 + 1/2 tsp
Udad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - 2 sprig
Tamarind - a small piece
Salt - to taste
CABBAGE CHUTNEY, A TASTY SIDE DISH... YUMMMM

HOW TO MAKE :

Take 2 tsp oil in kadahi  and heat.
Add 1/2 tsp mustard seeds, when it stars spluttering add udad dal, chana dal, red chillys and 1 sprig curry leaves and fry.
Now add chopped cabbage and fry for few more minutes.
Now grind this along with coconut, salt and tamarind. Add little water if needed.

Heat a little oil in a small pan, splutter 1/2 tsp mustard, add curry leaves.
Pour this seasoning on the top of chutney.

Serve Cabbage chutney as a side dish.




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