Sabudana Vada Ingredients:- Sago (sabudana) -1 1/2 cups, Potatoes, boiled and mashed-3 medium, Roasted peanuts,coarsely grounded -1 cup Green chillies, finely chopped- 3 Fresh coriander leaves, finely chopped- 2 tablespoons Sendha namak (rock salt) to taste Oil to deep fry Method :- In a bowl, soak the sago for about 8 hours, or overnight (See tips below for the method) Drain off excess water in the morning. Now mix together sabudana, mashed potatoes, grounded peanuts, chopped green chillies, coriander leaves and sendha namak. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry the vadas in hot oil till golden brown. Serve hot with curd or raita.if u like this thread just reply me.i will be here with many other quick receipes.thanks.
Re: Quick Recipes Nice recipe. Hope we can also add onion to enhance the flavour and taste. Thanks for sharing
Banana Dosa An interesting sweet treat, especially for children! these banana dosas taste very nice when served warm with a dollop of butter. Make small dosas so that your child can easily eat them on his/her own. Ingredients 1/2 cup readymade dosa batter 1/2 cup mashed banana 2 tsp sugar ghee or butter for cooking
Fruit Kheer Receipe 2 large Bananas (peeled and thinly sliced) 2 large santras (peeled into segments with pipe removed) 1/2 tsp saffron strands 2 tsp sugar 1/2 tsp freshly ground black pepper 1/2 tsp red chili powder 1 tsp salt 2(140 ml) plain yogurt Method Mix the sugar, pepper, chili powder, salt and curd together. Add the bananas and santras and mix together for 2 minutes. Dissolve the saffron in a tsp of water and sprinkle it over the dish before serving.
Tamarind Chutney 200gms Tamarind (Imli) 300gms Jaggery (Gur) grated 2 tsp Roasted cumin (Jeera) Powder 2 tsp Red chili powder Salt To Taste 1 tsp Black salt 1 tsp Garam masala Method Add 5 cups of water to tamarind and bring to the flame and cook for 10 minutes. Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick) Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.
chana masala 1 tsp garam masala powder 1/2 cup onion chopped 1 bay leaf 3/4 cup tomatoes chopped salt to taste 2 tblsp coriander powder 1 tsp turmeric powder 1 tblsp chana masala 2 tsp tea leaves 2 green chillies slit 1 tblsp ginger paste 1 tblsp garlic paste 2 tblsp oi 1 tsp cumin powder 1 tblsp red chilli powder 1 cup chick peas Method Soak kabuli chana overnight. Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside. Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour. Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time. Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala. Sprinkle garam masala and salt.
aval payasam Milk - 1ltr Sugar - 1 cup Rice flakes - 1/4 cup Cashewnuts - 1tsp Raisins - 1 tsp cardomom-3 Method Heat 1 litre of milk and when it boils aval. Keep it in low flame with constant stirring until the quantity reduces to one-half. Add sugar and powdered cardomom. Roast cashewnuts and raisins in ghee and add it to the payasam.
Cornflakes chaat recipe: Ingredients 1 cup cornflakes 1 cup sprouted green moong ½ cup cooked chickpeas chopped onions chopped green chillis beaten yogurt with salt, sugar and zeera powder in it coriander chutney tamarind chutney/ tomato sauce chaat masala red chilli powder salt chopped coriander leaves Method .Beat yogurt with salt, little sugar and zeera powder and keep it aside. . Mix soaked moong and chickpeas, onions, green chillis and add salt, chaat masala, red chilli powder. . Add cornflakes to the mixture and mix the ingredients well. . Put in in a plate and add beaten yogurt, tamarind chutney/ tomato sauce, coriander chutney and salt if required. . Garnish with coriander leaves. Cornflakes chaat recipe is ready. u can eat it as evening snack
Crispy Onion Rings Recipe Ingredients 1 large Onion (cut into rings) 3/4 cup Dry Bread Crumbs 1/2 tsp Baking Soda 1 tbsp Rice Flour 1 tap Chili Powder Salt to taste Oil for fry Method .In a bowl, add the rice, chili powder, salt, baking soda and mix well with water. .Add bread crumbs to the smooth batter. .Dip the onion rings in the batter and deep fry until golden brown and drain the excess oil using paper towels. Tasty onion rings ready to serve.
