Thursday, 16 June 2011

Bunts veg Recipes

Mangalore Bhajji Recipe


Ingredients:

• 2 Cups Maida
• 1½ tbsp Bengal Gram flour
• 4 green chillies
• 1 tsp baking soda
• small piece of ginger
• 1 1/2 tsp sugar
• 1/2 cup buttermilk
• 1/2 cup water
• Salt to taste
• Oil for deep frying

Method:
• Mix all the ingredients except oil to a batter of thick consistency. Leave it aside for 30mins
• Heat oil in a kadai on a medium flame.
• When super hot, drop 1 tbsp of batter in the oil. Deep fry it until its cooked. It would shape itself to round balls.
• Serve hot with Coconut chutney/Tomato Chutney/Chilli Chutney.



Bunts Pulav

Water should be always measures 2 1/2 for 1 qty of rice. we don't consider water for vegetables. you may add little turmeric. also add potatoes & a tomato. don't add pudina or coriander.

for raitha
cut tomatoes, onions & cucumber into small pieces. mix with thick curds & salt

Ingredients



2 glasses of rice (chawal)

2 tsp poppy seeds (khus-khus)

2 to 3 pcs of cinnamon (dalchini)
2 to 3 pcs of cloves (laung / lavang)
1 cardamom (elaichi) (whole piece)
1 tsp cumin seeds (jeera)
5 peppercorns
bayleaf (tejpatta)
8 to 10 pcs of dry chillies
1 cup grated coconut
3 onions , sliced
mixed vegetables
1/2 cup green peas
1/4 cup soaked kabuli chana (white chick peas)
1/4 cup jalapeno pepper , sliced lenthwise
1 1/2 cups mixed vegetables (beans, carrots, capsicum, cauliflower)
Method


  1. Wash the rice & vegetables separately.
  2. Grind in a blender, coconut, khaskhas, jeera, cinnamin, cloves, cardomom,chillies, 3/4 of scliced onions & pepper.
  3. Take a cooker pan or bigger cooker & directly heat a table of oil.
  4. To the heated oil add bay leaves & rest of the onions & fry till light brown.
  5. You may add few pieces of cloves & cinnamom.then add vegetables & rice & fry for 2 mins & add the paste& salt to taste.
  6. add 5 glasses of water & pressure cook for 4-5 whistles.
  7. After the cooker cools, open


Mangalore Rasam

Mangalore rasam is a South Indian soup.
Serves 6
Ingredients for Mangalore Rasam:
  • 1/2 cup Tuvar dhal (thuvaram paruppu)
  • Tamarind - lime size.
  • 2 Tomatoes
  • 1 Green chillies
  • 3 tsp Rasam Powder
  • 2 tsp Sugar - 2 teaspoon (optional)
  • 1 3/4 tsp Salt
  • 1/4 tsp Turmeric powder
Seasoning
  • 1 tsp Ghee - 1 teaspoon
  • 1 Red Chilli - 1
  • Mustard seeds - 1 teaspoon
  • Black gram dhal - 1/2 teaspoon


INDIAN RECIPE: Mangalore Rasam



Mangalore rasam is a South Indian soup.
Serves 6
Ingredients for Mangalore Rasam:
  • 1/2 cup Tuvar dhal (thuvaram paruppu)
  • Tamarind - lime size.
  • 2 Tomatoes
  • 1 Green chillies
  • 3 tsp Rasam Powder
  • 2 tsp Sugar - 2 teaspoon (optional)
  • 1 3/4 tsp Salt
  • 1/4 tsp Turmeric powder
Seasoning
  • 1 tsp Ghee - 1 teaspoon
  • 1 Red Chilli - 1
  • Mustard seeds - 1 teaspoon
  • Black gram dhal - 1/2 teaspoon

Directions for making Mangalore Rasam:
  1. Pressure cook tuvar dhal with one cup of water and a pinch ofturmeric powder for ten minutes - when cold, mash well.
  2. Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid.
  3. Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.
  4. Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick.
  5. Add curry leaves and coriander leaves. Remove from fire.
  6. Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal. When mustard seeds splutter add hing powder.
  7. Pour the seasoning over the rasam.
  8. Serve rasam hot with steaming rice and papads.
  9. Enjoy your Mangalore Rasam. Hope you love this Indian recipe.

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