Method:
1. Mark the shape of a wheel barrow on the bottle gourd.
2. Using a sharp knife, cut the shape and scoop out the white part.
3. Cut out 2 round pieces for the wheels and fix them using toothpicks.
4. In the front of the wheel barrow, fix a small piece of drumstick or any firm vegetable to balance.
5. Fill it with carrot, cucumber pieces, cherry tomatoes and lettuce leaves.
6. Serve with any dip.
This is a quick and tasty prawn snack. Marinated prawns are coated with bread crumbs, rice flour and semolina and fried to a crispy texture. Serve with some chilli sauce or any sauce of your choice. It is a perfect party snack and a treat for sea food lovers.
Ingredients:
Medium sized prawns .... 1/4 kilo
For marination:
Garlic paste .............. 1 tsp.
Ginger paste ............ 1 tsp.
Turmeric powder ..... 1/8 tsp.
Cumin powder ......... 1/2 tsp.
Coriander powder ... 1/2 tsp
Garam masala ........ 1/4 tsp.
Salt ......................... to taste
Oil .......................... 1 tbsp.
Lime juice .............. 1-2 tbsp.
For coating:
Egg ..... 1
Corn flour or rice flour ... 1 tbsp.
Salt......... to taste
Semolina/rava ........... fine variety
Bread crumbs.
Oil .......... to fry
Method:
1. Clean and de-vein the prawns leaving the tails intact. Marinate them with the ingredients mentioned above for marination. Refrigerate for 1-2 hours.
2. Beat the egg and corn flour or rice flour adding a pinch of salt.
3. Dip each prawn first in the egg mix.
4. Next coat it with breadcrumbs.
5. Finally coat with semolina.
6. you can prepare and refrigerate them until you are ready to fry. Deep fry the prawns for 6-7 minutes until done, taking care not to make them brown in colour. Serve them immediately with hot chilli sauce.
Source: TV Show - Chakh-le Academy
NDTV Good Times (Chef - Aditya Bal)
A perfect cooler in summer. This flavourful lassi is also good for digestion.
Ingredients:
Curd .............. 1 cup
Water ............ 5-6 cups
Cumin seeds ... 1/4 tsp. ( roasted and crushed)
Black pepper powder .. 1/8 tsp.
Asafoetida ................. a pinch
Ginger juice ........... 1 tbsp. ( grate the ginger and squeeze out the juice)
Coriander leaves ... 1 tbsp. ( crushed)
Mint leaves ........... 4-5 ( crushed)
Salt ................... to taste
Method:
1. Blend/churn the lassi with water and add all the ingredients. ( list 1)
2. Heat oil and fry the mustard seeds. When they crackle close the gas and add the asafoetida.
3. Stir it into the lassi.
4. Refrigerate and serve chilled.
Thank you Nithu for inviting me as a guest at your lovely space .
It was indeed a great pleasure and honour for me.
To read click HERE
Friends, Nithu has a lovely blog. Keeping health in mind she always makes her recipes simple and easy to make.
Do visit - NITHU'S KITCHEN
Nothing like using home made masalas and I have made this Chai ka Masala using ginger skins/peels for the event organised by Nithu Bala - BEST OUT OF WASTE.
Usually we end up throwing the peels when we grind ginger paste.
Ingredients:
Green cardamoms ...... handful
Cloves .................. 3-4
Cinnamon stick .... 1 small piece
Black pepper corns... 10-12
Aniseed/fennelseed/saunf... 1 tbsp.
Ginger peels ....... 1/2 cup
Tulsi leaves ........ 10-15.
Method:
1. Wash and wipe the ginger well before peeling. Peel out the skins, spread them on a paper towel and dry them in the microwave for 1 minute first. Open and mix them and repeat doing this 3-4 times until they are crisp.(If the peels are thick then crush them in a pestle and mortar before drying them)
2. Repeat the same process with Tulsi leaves.But Tulsi takes lesser time.
3. Put all the other dry spices in a bowl and microwave for half a second.
4. Grind everything together and store in an air-tight container.
Sambar is a spicy lentil soup from the Southern Indian states. It is an important part of the meal and is cooked every day with a variation of some vegetable added to it. Sambar is served with breakfast items like dosas, idlis and wadas and also with plain rice for lunch along with other accompaniments.
Ingredients:
Toor dal ..... 1 cup
Tamarind juice .... 2-3 tbsps.
Jaggery ....... a small piece.
Tomato ................. 1
Onion ................... 1 ( or small onions)
Green chillies .... 1-2
Turmeric powder ... 1/4 tsp.
Red chilli powder ... 1/2 tsp.
Salt ................. to taste.
Coriander leaves ... handful.
For tempering :
Mustard seeds ..... 1 tsp.
Cumin seeds ........ 1 tsp.
Asafoetida ............ a pinch
Dry red chillies .... 2-3
Garlic ............. 2-3 cloves
Curry leaves ......... a sprig
Oil
To make Sambar Powder: Dry roast:
Coriander seeds ... 1 tsp
Cumin seeds ........ 1 tsp.
Methi seeds ........ 1/4 tsp
Dry red chillies .... 2
Chana dal ............. 1 tsp.
Dessicated coconut ... 1 tbsp.
Cloves ................... 2
Cinnamon ... a small piece.
Method:
1. Soak the toor dal for 2-3 hours. Cook it in the pressure cooker( 2-3 whistles)
2. Dry roast and grind the sambar powder and keep it aside.
3. In a pan heat a little oil. Add the tempering ingredients. when the seeds crackle, add the onions and stir fry for 1 minute. Now add the crushed garlic, tomato and the dry spice powders and mix well. Add the salt, jaggery, tamarind juice and dal. Bring to boil adding sufficient water. Simmer until you get the desired consistency.
This is a very easy dish cooked with crumbled paneer along with onion, tomatoes and spices. It hardly takes any time to cook and is perfect when you are short of time. Goes well with rotis / puris..
Ingredients: Paneer ..... 1 cup Onion .......... 1 small (finely chopped) Garlic paste ... 1 tsp. Ginger paste ... 1 tsp. Tomato .. 1 small Turmeric powder .. 1/8 tsp. Coriander powder .. 1 tsp. Cumin powder ....... 1 tsp. Red chilli powder ... 1/2 tsp. Salt ......................... to taste Kasoori methi ....... 1 tsp. Coriander leaves .... for garnishing. Oil. Method: Method: 1. Heat a little oil in a pan and stir fry the onions. 2. Add ginger-garlic paste and saute for half a minute and add the tomato. Sprinkle a little water and simmer for 3-4 minutes until it is done. 3. Crumble the paneer and mix it with the onion masala. Add the salt and all the spice powders.. Simmer for a minute. 4. Sprinkle the dry roasted and crushed kasoori methi. Garnish with coriander leaves. Serve with rotis or nans.
This is one of the most popular dish in the Chinese cuisine. Marinated chicken pieces are deep fried and cooked with sauces. You can add some veggies of your choice to it. The authentic version is not spicy but you can adjust it to suit your taste buds. It can be served with plain or fried rice.
1. Mix all the above ingredients with the chicken and marinate for 6-8 hrs.
2. Drain the excess liquid from the marinade and deep fry the chicken pieces.
For the Garlic sauce:
Garlic paste .... 2 tbsps.
Water ...... 2 cups.
Corn flour .... 1tbsp. made into a slurry
Salt .... to taste
Green chilli paste .... 1 tsp.
Black pepper ........... 1 tsp.
( Chillies could be increased or decreased according to your choice)
Ajinomoto ...... a pinch
Soy sauce .... 1 drop.
Method:
1. Take a wok and heat 1 tbsp. oil. Add the garlic paste. Stir fry a little and add the water immediately (before the garlic becomes red)
2. When the sauce boils add the chicken pieces and simmer. Now add the desired vegetables and the ajinomoto, salt, chilli paste, black/white pepper and a drop of soy sauce.
3. Finally stir in the slurry to make a thick gravy....Serve hot with fried rice.
%2B(1).jpg)
