Sunday, 27 January 2013

Bread Besan Bajji, Bread pakoda






Ingredients


4 Slices of bread

1 cup of Channa dal

1 spoon chili powder

1/4 spoon coriander powder

Salt to taste.

Oil for frying.


Method


1. If you prefer onions you can put 1/2 onion cut into small pieces.

2. Make the paste of channa dal by adding some water and mix salt,
Chili, coriander powder and some coriander leaves for taste.

3. Cut the bread into four pieces and dip them in Channa dal paste and
Deep fry them in the oil till golden brown.

4.Serve them with some hot sauce or ketchep.

Masala vada


 Masala Vada

Ingredients

1 cup yellow gram (Chana dal)

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely Chopped

3-4 green chilies finely chopped

1/2 tsp. Cumin seeds

Oil for  deep fry

Method

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest,coarsely.

Mix all other ingredients, Including whole dal.

Add 2-3 tbsp. Hot oil to the mixture.

Heat oil, make pattie shaped rounds with moist palm.

Let carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, Tamarind chutney, or ketchup

Making time: 20 minutes (Excluding soaking time)
Makes: 15 vadas (approx.)
Shelf life: Best fresh

Friday, 26 October 2012

chocolate candy


Chocolate candy

Ingredients:-

1 cupful of molasses,
2 cupful of sugar,
1 cupful of milk,
1/2 pound of chocolate,
Butter half the
size of an egg.

Method:-

Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten.

Rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; Add the butter, and boil twenty minutes.

Try as molasses candy, and if it hardens, pour into a buttered dish. Cut the same as nut candy.

Lentil salad


Lentil Salad

Ingredients:-

1 cup dried lentils
1 cup diced carrots
1 cup diced red onions
2 cloves garlic, minced
1 bay leaf
2 tablespoons lemon juice
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 teaspoon salt                                                
1/4 teaspoon ground black pepper
1/4 cup olive oil


Method:-

In a saucepan combine lentils, carrots, onion, garlic, bay leaf add enough water to cover by 1 inch.

Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.

Drain lentils and vegetables and remove bay leaf.

Add olive oil, lemon juice, celery, parsley, salt and pepper.
Toss to mix and serve at room temperature.

Turkey macaroni salad


Turkey Macaroni Salad

Ingredients:-

1 cup fusilli pasta, uncooked

1 cup mayonnaise

1 cup yogurt

1/4 cup chopped green onions

1 teaspoon salt

1/8 teaspoon ground white pepper

3 cups cubed, cooked turkey

1 cup chopped beans

1 cup chopped celery


Method:-

Cook pasta according to package directions.

Drain, rinse with cold water, and drain again.

In a large bowl, combine mayonnaise, yogurt, onions, beans, salt, and white pepper.
Gently stir in turkey, pasta, and celery.

Cover, and chill until serving time.

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