Gobi 65 Ingredients: Cauliflower- 1 big flower Gram Flour-2 tsp Rice Flour- 1tbsp Corn flour-2tbsp Maida-2tbsp Chili Powder-2tsp Turmeric Powder -1/4 tsp Soy sauce-2tsp (optional) Ginger garlic paste-1tsp Tomato Ketchup-1 tsp Baking Soda-1 pinch Kesari Powder Ajino-moto-2 pinch Salt to Taste Oil for frying Method: Wash and Cut the cauliflower into small flower. Heat a pan full of water, add salt and bring to a boil. Drop the cauliflowers and half cook them. Remove from heat and drain it. Or you can wash the cauliflower and put some salt on it. Micro Wave it for 3 min.(one full tiffen plate). Then add chilly powder,ginger garlic paste,gram flour,rice flour,corn flour,maida, soysauce, turmeric powder,baking soda,kesari powder, ajiomoto and salt. Mix it them well and deep cauliflower in that. Fry oil till golden brown. Serve hot with chutney or sauce.
Maida Methi Mathris Ingredients: 2 cup Maida 1/4th cup fine Rava 1/4 cup chopped fresh fenugreek leaves 2 tsp Salt 1/2 tsp whole Black Pepper (coarsely cracked) 1/8th tsp Baking Powder 2 tblsp Curd / Plain Yogurt 7 tblsp warm Water 4 tblsp melted Ghee / Oil Ghee / Oil for deep frying Method: Mix the flour, salt ,cracked pepper and baking powder in a bowl. Add the ghee and rub between your palms until it takes the form of breadcrumbs. Add chopped fenugreek leaves with this. Combine the curd with water and and form a pliable but firm dough using this liquid. Cover with the damp cloth and set aside for 30 minutes. Divide the dough into small balls and roll out all the balls. Heat the ghee / oil in a kadhai or deep-frying pan. Fry the rolled mathris in a batch over moderate heat. Do not allow the rounds to become brown, they should remain pale gold in color. Remove and drain on paper towels. Repeat the process for frying all mathris. Well sealed, they will keep for 2-3 weeks. Very tasty snack with the smell of fenugreek.:crazy
Hello banu, how many you prepared and can you give the snack list? which you prepared. Please dont post; like this . Already I told you about this and sorry again I am telling you. I saw many posts in many thread you are doing the same. please dont do like this. this is not at all a feed back.Rant
Re: Punjabi Samosa Hi chinnirekha, Please avoid one line posts and also formal. sorry to say this. ok ya? when you give feed backs or when you post some post, please write some two three lines about that. dont give one word feed back or formal lines or SMS type feed back. Thanks for understanding.:thumbsup Expecting good feed backs and good posts from you in future.:coffee to see them.
Cabbage Pakodas Ingredients: 1 cup Gram Flour (kadalai maavu) 1/2 tsp Red Chilli powder 1 1/4 cup Rice Flour 1 1/2 cup finely chopped cabbage Few Cashews 1/4 sp asafetida Few curry leaves Salt to taste Oil for frying Method: Mix all the ingredients well and add little water to form a dough. Make small balls of it and deep fry in hot oil. Strain out excess oil on a tissue paper. your Cabbae Pakoda is ready to serve. Serve with tomato ketchup or any chutney.
Vada Pav This is a famous snack in North. Let us see how to make this. Ingredients: 1 pack Pav (Bun) 1/4 kg boiled potatoes 1/2 tsp mustard seeds Few curry leaves 2 - 4 Green chillies 1/2 tsp turmeric powder Finely chopped coriander leaves 1/2 tsp lemon juice 1 cup bengalgram flour (besan) 2 tbsp rice flour 1/2 tsp red chilli powder 1/4 sp asafoetida Salt as per taste 2 sp Green chutney 2 sp Sweet Chutney Oil to fry In a pan pour 2 sp oil, add mustard and make seasoning. Add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these. Make a thick batter with bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Make a thick dough, like bajji batter. Heat oil, dip the potato balls in the batter and deep fry till golden brown. Cut the bun into half only on three sides and spread green chutney on one side and sweet chutney on other. Keep the vadas in between and serve hot. :crazy
Re: Bread Samosa Rolls / Sandwich Dear Krishnamma This bread snack looks so tempting. But i have one doubt. You have mentioned about a dough to cover the bread. How do we prepare the dough? Please reply. Thanks srebu
