|
Best Chicken Recipes Best Vegetable Recipes Quick Potato Recipes Quick Ladies Finger Recipes Quick Snack Chips Quick Mushroom Recipes Paneer Recipes Dahi Recipes Aaloo Recipes Sprout Snack Quick Paneer Recipes Beans and Cabbage Recipes Shimla mirch Recipes Gajjar Recipes Baingan Recipes Mixed vegetables Recipes Aaloo Recipes Best Rice Recipes Curd rice Kesar pulao Coconut rice Brown rice Drumstick pulao Mango rice Tomato fired rice Mustard rice Vegetable biryani Bise Bele Bhaath Dry fruit pulao Rich vegetable fried rice Til Bhaath Navratan pulao Best Chutney Recipes Coconut Chutney Onion chutney Carrot chutney Quick green chutney Ginger chutney Lassun ki chutney Coriander chutney Best Fish Recipes Best Egg Recipes Lasik Abroad 
|
|
|
Preparation time : - 3 minutes Serves : - 2 HOW TO PREPARE: - Take a blender and add the coconut, Bengal gram, green chilly, salt to taste and a little water. Blend it nicely and make a fine paste. Add water according your desired thickness. Remove from the blender and transfer it into a bowl. Now take a small pan and pour the oil. Bring to heat and only when it’s very hot add the mustard seeds. Let them crackle. Then add the black gram and sesame seeds and sauté till its golden brown. Put in the curry leaves and turn of the flame. The curry leaves will get cooked in the heat of the oil. Now pour this mixture into the coconut paste. Stir it well and serve with hot dosas and idlis. 
Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE : - Peel the onion and finely chop it into long thin slices. Take a blender and add the tomatoes and green chillies. Blend it into a fine paste. Now take a frying pan and pour the oil. Bring to heat, when the oil is very hot, add the mustard seeds and let them crackle. Then add the cardamoms, urad dal and sauté till it turns golden brown add the curry leaves and sauté briefly. Now put the onions and sauté till they turn dark brown. Pour in the tomato paste and stir well. Add the turmeric and salt to taste. Simmer and cook till the oil begins to leave the edges of the vessel. This may take a while and so keep stirring. The paste will thicken after ten to twelve minutes. Don’t add any water. If desired you can add a pinch of sugar too. This dish is perfect for journeys and picnics as it won’t get spoilt. Ingredients : - 1 big brinjal, 6 small green chillies, 1 inch tamarind, ¼ teaspoon mustard seeds, ¼ teaspoon urad dal, 1 red chilly, 2 tablespoons oil and salt to taste. Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE : - Wash the brinjal and pat dry. Cut in into 1 inch long cubes. Slit the green chillies in the centre but they should still be joint and set it aside. Take the tamarind and remove the seeds and any other solid parts. You must have only the pulp. Take a pan and pour one tablespoon oil and bring to heat. Add the green chillies and the brinjal. Cook on a low flame till the oil begins to leave the edges of the pan. This may take a while and so sauté at regular intervals. After 15 minutes it should be done. Turn of the flame and let it cool. Once its cool put it in a blender along with the tamarind and make a fine paste. Don’t add any water. Now take a small frying pan and pour in the remaining oil. When the oil is nice and hot add the mustard. Let it crackle. Then add the urad dal and break the red chilly in half, add that too. Sauté till the urad dal turns golden brown and turn of the flame. Add salt to taste and the seasoning at the same time. Mix it up and serve with some variety rice. ADD THIS TO YOUR SOCIAL BOOKMARKS
 Blink Del.icio.us Digg Furl Google Simpy Spurl Y! MyWeb |
|
© 2007-2008 Best Indian Cuisines, All Rights Reserved |