Chili Babycorn

Cut babycorn into 1" pieces. Make a thick batter of 1:1 maida ,cornflour,salt and pepper pd and
water.Dip the corn pieces in the batter and deep fry them till crisp.In a kadai take abt 2 tbsp of oil.when hot add 1 tbsp each of finely chopped ginger,garlic and green chillies.saute till it changes color slightly.now add 1 big cubed onion,cubed capsicum pieces and stir on high.now add the fried babycorn,tomato ketchup, soya sauce and a bit of salt.stir well till all the pieces are coated well with the sauces.serve hot garnished with some chopped coriander leaves

Comments

Post a Comment

Popular posts from this blog

Drumstick Flowers Bhutti

Image
Drumstick flowers 2 cups Grated coconut 1 cup Roasted red chillies -6 Coriander seeds 1 tbsp Tamarind -marble size Chopped onions- 2 Make a coarse masala with coconut, chillies ,tamarind and coriander seeds.In a pan heat 2 tbsp of oil and fry the onions till golden .now add the flowers and mix well. Add the ground masala ,1/2 cup water , salt to taste.Mix well cover and cook for abt 10 min till the flowers get cooked and the mixture becomes semi dry.Goes well as sidedish with rice and dal.
Read more

Rulava (Rava) Idli and Chutney

Image
Rulava Idli 1cup urad dal 21/2 cups medium rava Wash and soak urad dal in water for 3-4 hrs and then grind into a smooth batter like that for idli. Meanwhile steam rava in a closed vessel in the cooker for 10 min.( do not put the cooker weight) Remove,allow it to cool.then sprinkle just enough water to wet the rava.mix this with the ground dal ,add salt and allow to ferment for 8-10 hrs.grease idli moulds ,pour in the batter and steam for 10-12 minutes in a pressure cooker ( do not put the weight) Chutney Grind together 1 cup grated coconut,2-3 green chillies,1/2" ginger and a small bit of tamarind.when almost done add 3-4 sprigs of coriander leaves and salt and just run the mixi once.Delicious chutney goes well with idli and Dosa too.
Read more

Caramel Kheer

Image
Milk - 1 litre Vermicelli - 1cup Ghee 1 tbsp Sugar -1 cup + 2 tbsp Cardamom powder- 1/2 tsp Few raisins and cashews for garnish Heat a pan and add the ghee.Roast the raisins and cashews till golden. Remove and keep aside.In the same ghee add the vermicelli and roast till golden. To make the caramel: Take a small pan and put it on low heat.Add 2 tbsp of sugar and about 1 tbsp of water.The sugar will start melting.Stir it till it melts completely and starts turning a golden color.(Do not allow it to turn dark brown as it will taste bitter)Remove from heat and keep aside.In a thick bottomed vessel take the milk and keep it to boil .Once it comes to a boil lower the heat and keep stirring for a while till it thickens slightly.Now add the roasted vermicelli and cook till it softens.Add the caramel and the sugar and keep stirring till it reaches kheer consistency.Finally add the cardamom powder and switch off flame.Garnish with cashews and raisins.
Read more