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Wednesday, February 16, 2011
Rava Upma
Ingredients:
2 cup Rava (sooji)
1 tsp salt
¼ tsp Ra
¼ tsp jeeraga
1 tsp chana gram
2 red chilly (lal mirch) or Green Chilly
3 onion (pyaj)
2 tomato (tamatar) – Add If you like
1 Carrot ( Gajar ) – Add of you like
1 piece ginger (adrak) – Add if you like
oil for cooking
1 tsp Karipatha for Smell
How to make Rava uttapam:
• Get the rava fried with out oil for 3 to 4 minits till you get the aroma off friedrava
• And keep aside
• Heat the oil add rai , chana dal, chilly, karipatha and jeera, fry till it get light brown
• Add chopped Onion, fry till the smell goes add carrot, tomato fry for 1 mints
• Add 2 tims of water ( for 1 cup rava add 2 cups of water) and add salt to taste
• Let the water boil for 3 minits then little by little add fried rava, mix well and cover.
• Leave it for cooking for 2 to3 minits in slim flame
• Your rava upma is reads
• Serve hot you require no side dish
2 cup Rava (sooji)
1 tsp salt
¼ tsp Ra
¼ tsp jeeraga
1 tsp chana gram
2 red chilly (lal mirch) or Green Chilly
3 onion (pyaj)
2 tomato (tamatar) – Add If you like
1 Carrot ( Gajar ) – Add of you like
1 piece ginger (adrak) – Add if you like
oil for cooking
1 tsp Karipatha for Smell
How to make Rava uttapam:
• Get the rava fried with out oil for 3 to 4 minits till you get the aroma off friedrava
• And keep aside
• Heat the oil add rai , chana dal, chilly, karipatha and jeera, fry till it get light brown
• Add chopped Onion, fry till the smell goes add carrot, tomato fry for 1 mints
• Add 2 tims of water ( for 1 cup rava add 2 cups of water) and add salt to taste
• Let the water boil for 3 minits then little by little add fried rava, mix well and cover.
• Leave it for cooking for 2 to3 minits in slim flame
• Your rava upma is reads
• Serve hot you require no side dish
Tuesday, February 15, 2011
Monday, February 14, 2011
2011 Cricket World Cup Preview - India
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GULABI KABAB - COCKTAIL KABAB WITH A SUMPTOUS FILLING
INGREDIENTS
8-Medium size potato boiled and smashed
1 carrot grated
2 green chilly finely grated
1 tps finely chopped ginger
1 tps each corinder powder, mango powder, red chilli powder, lemon jueace
1 tps chaat masala
1 cup pomegranate seeds ( anaar )
Red food color- one drop
corn floor mixed with water to make a batter of dropping consistency
Breadcrumbs for coating
Oil for deep frying
METHOD
1. In a mixing bowl combine the potatoes, carrots, green chilli, ginger, onion, coriander leaves, salt spices lemon juice, pomegranate seeds and the red food color, mix well.
2.adjust the seasoning if required after tasting
3.shape the mixture into cylindrical cutlets and keep aside
4. Heat the oil for frying, dip the cutlets in the corn floor batter and roll in the bread crumbs
5.Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown drain excess oil on absorbent paper
6. Serve hot accompanied by tamarind chutney or tomato ketchup.
TASTE AND DELICIOUS - ENJOY COOKING - ALWAYS ADD LITTLE LOVE TO YOUR COOKING.
Sunday, February 6, 2011
Saturday, February 5, 2011
SAMBAR RECEIPY
SAMBAR MASALA FOR - 4 PERSON
5 TAB SPOON - CHANADAL
2 TAB SPOON - DHANIYA
3 RED CHILLI
LITTLE CORIYADAR
PERUNGAYAM
LITTLE OIL
FRY ALL THE ABOVE TILL GET BROWN, GRIND YOUR SAMBAR MASALA IS READY
2 INDEX FINGER SIZE IMLI, ADD 4CUPS OF WATER SOCK FOR 20MTS
1 CUP TOOR DAL - BOIL AND SMASH
METHOD
FRY THE VEGETABLE - TAKE ANY ONE ( ONION OR, POTATO OR, MULE OR SIMLA MIRCH )
ADD TOORDAL PAST AND IMLI LIQUID WITH THE VEGETABLE
ADD THE MASALA, AND SALT TO TASTE
BOILL TILL THE VEGETABLE COOKS
YOU GILL GET FINE AROMA
FINALLY PUT TADKA WITH CORIYANDAR
YOUR SAMBAR IS READY
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