Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Serves / Makes : 4-6 portions
Ingredients:
Bread - 8 slices
Cheese, grated - 1/2 cup
Onion, chopped – 1
Green chillies, chopped - 2
Ginger, chopped – 1 tsp
Cabbage, chopped – 1/2 cup
Capsicum, chopped – ½ cup
Coriander leaves, chopped – 1 tsp
Oil for deep frying
Salt to taste
Method:
Heat the oil in a pan and fry onion till golden brown.
Add capsicum and cabbage, ginger and green chillies also.
Mix the grated cheese, coriander leaves and salt.
Keep aside this mixture.
Take some water in a bowl and dip one bread slice for 2-3 seconds.
Squeeze out the excess water pressing it between your palms.
Spoon the mixture on to each bread slice and roll it tightly.
Heat the oil in a kadai.
Fry rolls on high heat.
Fry till the rolls are crisp and light brown in color.
Drain on a paper towel.
Serve hot with green chutney and tomato ketchup.
Sunday, April 12, 2009
VEGETABLE VERMICELLI RECIPE
Ingredients:
Vermicelli – 2cups
Mustard seeds – half tsp
Peanuts – 2 tsp
Gram pulse– 1 tsp
Onion – 1 (chopped)
Green chillies 1 or 2 (chopped)
Ginger – ½ tsp (grated)
Peas – half cup
Tomato – 1 (chopped)
Potatos – 1 (small pieces)
Beans – few chopped
Carrot – 1 ( small pieces)
Capsicum – few (chopped)
Curry Leaves - few
Vegetable oil – 3tsp
Water – 4 big cup
Salt – according to taste
Method:
1. Cut all the vegetables onions, tomatoes, ginger, chilies, potatoes, beans, capsicum carrots into small pieces and keep aside.
2. Heat oil and add chana dal, mustard seeds and curry leaves.
3. Add peanuts when they start to crackle.
4. Fry till they turn golden brown.
5. Add potatoes, beans and carrots and give low heat for 4-5 minutes until soft.
6. Now add onions, chilies, ginger, peas and tomatoes.
7. Cook and add 4 big cups of water.
8. Then add salt and cover it and let it boil.
9. Add vermicelli after boiling the water.
10. Stir well,lumps should not come.
11. Stay on heat and cover it for 5-6 minutes.
12. Serve hot with chutney or sauce.
Vermicelli – 2cups
Mustard seeds – half tsp
Peanuts – 2 tsp
Gram pulse– 1 tsp
Onion – 1 (chopped)
Green chillies 1 or 2 (chopped)
Ginger – ½ tsp (grated)
Peas – half cup
Tomato – 1 (chopped)
Potatos – 1 (small pieces)
Beans – few chopped
Carrot – 1 ( small pieces)
Capsicum – few (chopped)
Curry Leaves - few
Vegetable oil – 3tsp
Water – 4 big cup
Salt – according to taste
Method:
1. Cut all the vegetables onions, tomatoes, ginger, chilies, potatoes, beans, capsicum carrots into small pieces and keep aside.
2. Heat oil and add chana dal, mustard seeds and curry leaves.
3. Add peanuts when they start to crackle.
4. Fry till they turn golden brown.
5. Add potatoes, beans and carrots and give low heat for 4-5 minutes until soft.
6. Now add onions, chilies, ginger, peas and tomatoes.
7. Cook and add 4 big cups of water.
8. Then add salt and cover it and let it boil.
9. Add vermicelli after boiling the water.
10. Stir well,lumps should not come.
11. Stay on heat and cover it for 5-6 minutes.
12. Serve hot with chutney or sauce.
NUTTY CHOCOLATE FUDGE
Ingredients:
100 gm - Sweet thick cream
200 gm - Chocolate powder
50 gm - Almonds (chopped)
50 gm – Cashewnuts ( chopped)
250 gm – Khoya or Dry milk
2 tbsp -Butter
1/2 tsp - Vanila essence
Method:
Take a pan and melt the butter first.
Add chocolate powder and sweet cream mix gently.
Add almonds and cashewnuts also.
Grate khoya and mix well.
Mix 1/2 tablespoon vanilla essence.
Grease a tray and put the mixture
Allow the mixture to cool and cut the pieces.
Keep in refrigerator
100 gm - Sweet thick cream
200 gm - Chocolate powder
50 gm - Almonds (chopped)
50 gm – Cashewnuts ( chopped)
250 gm – Khoya or Dry milk
2 tbsp -Butter
1/2 tsp - Vanila essence
Method:
Take a pan and melt the butter first.
Add chocolate powder and sweet cream mix gently.
Add almonds and cashewnuts also.
Grate khoya and mix well.
Mix 1/2 tablespoon vanilla essence.
Grease a tray and put the mixture
Allow the mixture to cool and cut the pieces.
Keep in refrigerator
SHAHI PANEER
Ingredients:
Cheese or Paneer – 250 gm
Onions - 2
Ginger - small piece
Garlic 2-3 pieces
Turmeric Powder ¾ spoon
Red Chili Powder ½ spoon
White Pepper Powder small ½ tsp
Garam Masala Powder – ½ tsp
Cream 3-4 tbsp
Dry fruits - 3/4 cup (Cashew Nuts, Raisins)
Milk - 1/2 cup
Vegetable oil - 3-4 tsp
Salt to taste
Method:
* Cut cheese into small equal pieces.
* Fry them in medium heat until light brown.
* Keep the cheese pieces aside.
* Take one tsp of oil and saute the dry fruits.
* Make a fine paste of onion, ginger, garlic, green chili in a blender.
* Fry the mixture in the oil in medium heat until golden brown and oil starts separating.
* Add salt, red chili powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Now add milk to make the gravy, reduce the heat and cook until the gravy becomes thick. Put the dry fruits in the gravy.
* Now add cheese or paneer pieces and 1 tbsp cream and give heat for 4- 5 minutes.
* At last garnish with cream, coriander leaves and dry fruits.
Now it’s ready!
Cheese or Paneer – 250 gm
Onions - 2
Ginger - small piece
Garlic 2-3 pieces
Turmeric Powder ¾ spoon
Red Chili Powder ½ spoon
White Pepper Powder small ½ tsp
Garam Masala Powder – ½ tsp
Cream 3-4 tbsp
Dry fruits - 3/4 cup (Cashew Nuts, Raisins)
Milk - 1/2 cup
Vegetable oil - 3-4 tsp
Salt to taste
Method:
* Cut cheese into small equal pieces.
* Fry them in medium heat until light brown.
* Keep the cheese pieces aside.
* Take one tsp of oil and saute the dry fruits.
* Make a fine paste of onion, ginger, garlic, green chili in a blender.
* Fry the mixture in the oil in medium heat until golden brown and oil starts separating.
* Add salt, red chili powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Now add milk to make the gravy, reduce the heat and cook until the gravy becomes thick. Put the dry fruits in the gravy.
* Now add cheese or paneer pieces and 1 tbsp cream and give heat for 4- 5 minutes.
* At last garnish with cream, coriander leaves and dry fruits.
Now it’s ready!
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