Jan 26, 2007

Achari Gosht

Ingredients:Mutton/Chicken-1lbGinger garlic paste-2tsp
Onions-1big choppedTomato-2choppedLong green chillis-4-5
Curd-1/2cupLime juice-2tspTurmeric-1/4tsp
Fenugreek seeds, Cumin seeds--1/4tsp each
Mustard seeds, Fennel (saunf), Kalonji-1/2tsp each
Dry red chillis-10-15 (depends up spice level)
Mustard oil/any oil-4tbsp
Salt to taste
Method: Dry roast fenugreek seeds, saunf, cumin seeds, mustard seeds, kalonji & mustard seeds & coarsely grind them.
Heat oil in a pan & fry onions till transcluent, then add long green chillis & half of the spice mix sauté for 1mt & keep aside.
Add little more oil in the same pan, heat & add ginger garlic paste, meat & turmeric & sauté for 1mt.Then add curd, tomato, salt, little water & the remaining spice mix, cover & cook till the meat is almost tender.
Now add the onion mixture, mix well & cook on medium flame for about 4-5mts.Stir in limejuice & garnish with cilantro leaves.

Jan 23, 2007


Fine Rava-1cup (Semolina)
Dalda or Crisco Shortening-3-4tbsp
Rice flour-2tsp
Salt pinch
Powdered sugar-1cup
Oil for deep-frying

Method: Mix Maida, Rava, Crisco, & salt to soft dough by adding water. Keep aside for 1hour.
Add the rice flour to melted ghee & make a paste & keep aside.
Make small balls out of the dough & press into thin puri’s.
Spread the rice flour paste on each puri & place 6-7puries over each other.
Roll the puri’s into a cylindrical shape & cut them into 2inch piece & press lightly to a small puri.Deep fry in hot oil till golden brown remove & sprinkle powdered sugar on it.

Also check out Shilpa’s recipe for Chiroti & her step-by-step pictures.

Jan 8, 2007

Coconut Vada

Coconut Grated-1cup
Green chilli-6nos
Cinnamon-1inch piece
Roasted chana dhal flour-3tbsp
(putnala pappu,dalia,pottukadale)
salt to taste
Oil for deep-frying

My entry for JFI-Coconut
Method: Grind the roasted gram dhal into fine powder & keep aside.
Grind coconut, green chills, cinnamon, cardamom, &cloves to a thick paste just by sprinkling very little water.
Now add salt & the flour mix well. If the paste is watery add little more flour to hold it.
Heat oil in a kadai. Make small balls of the paste & press them lightly & deep fry on medium heat till golden brown.
(Note: Can use Bengal gram flour also & Thin vadas would be more crisper.)