This recipe is from EasyChineseFood.
Very simple,healthy and easy to cook.They can be used as a snack or as a side dish.
Potatoes lovers will love to eat this spicy dish.
You can add the spices according to your taste.
Ingredients:
Baby potatoes-300 gms or 7,
Red chilli flakes-few pinches,
Roasted cumin pwd -1/2 tsp,
Black salt-few pinches,
Chaat masala-1/2 tsp,
Black pepper-few pinches,
Salt-to taste,
Green onions chopped-2 tbsp
Oil-3 tsp.
Method:
Wash and clean the potatoes if there are any black spots on it.
Place pan on gas and pour 2 glass of water.
Add 1/2 tsp of salt and potatoes.
Raise the heat to high and as water starts to boil,lower the heat and put a lid on.
Let it boil for 20 minutes or till they are done.
Insert a knife to check the doness.
Please do not follow my timing of boiling the potatoes as there are different variety of potatoes in the market.
Do not over boil the potatoes as they will break and crumble down.
Once the potatoes are boiled,take them out on a cutting board or a plate.
Using a flat spatula or a chef`s knife,slightly press each potatoes.
Heat a flat non stick pan.
Pour 2 tsp of oil.
As oil heats up,place the potatoes on it.
Let it roast on medium of high heat for few minutes.
Sprinkle salt,pepper, cumin pwd,black salt and red chilli flakes.
Turn each potato and pour 1 tsp of oil around the potatoes.
Sprinkle again red chilli flakes,cumin pwd,salt, black pepper and black salt.
When both sides of the potatoes are roasted,close gas.
Sprinkle chaat masala and chopped green onions.
Leave it for few minutes in the pan.
Take out and serve.
Ingredients:
Washed moong dal-3/4 cup,
Washed urad dal-1/4 cup,
Ginger shredded or paste-1 tsp,
Black pepper-10-crushed-1tsp,
Whole cumin seeds-1tsp,
Baking pwd-1/4 tsp,
Salt-1/2 tsp,
Water-4 tsp,
Fresh yogurt-home set- made from 500 ml milk,
Sugar for yogurt-2 tsp,
Salt for yogurt-1/2 tsp,
Water for yogurt-1/4 cup,
Sprinkling for the top:
Roasted cumin pwd-1 tsp,
Black salt-3 to 4 pinch,
Red chilli pwd-2 to 3 pinch,
Oil for frying-refined or mustard oil,
Tamarind chutney.
Method:24 small vadas.
Soak the dal overnight or for 6 hours.
Once the dal is soaked,wash with fresh water( if soaked overnight) and then strain to drain out the excess water.
Grind the dal using only 3 to 4 tsp of water to form a paste,not smooth(3 minutes- scrap the sides and top while grinding)
Take out in a bowl and add ginger shredded or paste,salt,cumin seeds,baking pwd and crushed black pepper.
Using a spoon,beat the batter for 5 minutes or till light and fluffy.(test the batter-the batter should float in the water and not sink at the bottom)
Once the batter is ready,heat oil.
When the oil is heated,lower the heat.
Using a spoon or with fingers,drop small dumpling in the hot oil.
Do not over crowd.
Let the heat be low and fry till it is evenly brown on all sides.
Turn sides using a slotted spoon.
It will take 5 minutes for the vadas to cook and evenly brown.
If the vadas are fried in high heat,the vadas will be brown from outside,but not cook inside.
Take out the fried vadas on a plate.
If you do not want to use all the fried vadas to dip them in yogurt mix,then warp in a foil,and keep in the fridge for later use.
Keep aside hot water in a pan and add 1 tsp of salt.
Stir.
Once the vadas are fried,drop them in hot water.
Cover and let it soak for 15 minutes.
While the vadas are soaking,beat the yogurt and then add sugar and salt and keep aside.
Once the vadas are soaked,squeeze out the water from each of them by placing them between two spoons or between your palms.
If you find it difficult since the vadas are still hot,then the best way is to drain out the water,so that the vadas cool faster.
Place the vadas in flat glass ware dish 7x11
Pour the prepared yogurt mixture.
Keep in the fridge to cool for an hour.
When serving,sprinkle roasted cumin pwd,red chilli pwd and black salt.
Spoon tamarind chutney and green chutney of your choice.
Makes 24 vadas.
It can be stored in the fridge for few days,if the yogurt is fresh.
This recipe is from morning masala by chef Shireen Anwar!
This recipe is a little different then the conventional chicken recipes!
No coriander pwd or cumin pwd is used!
The colour of the prepared dish is red!
I have reduced the amount of oil and butter,but still the taste is very similiar to butter chicken!
Light and delicious!
Ingredients:
Chicken-1/2 kg,
Onion (medium size)-2-sliced or chopped into small pieces,
Ginger grated or paste-1 tsp,
Garlic paste-1 tsp,
Red chilli pwd ( degi lal mirch)-3/4 tsp,
Turmeric pwd-1/4 tsp,
Garam masala pwd-1/2 tsp,
Curd(beaten)-1/2 cup,
Tomato puree-1/4 cup,
Milk-1/2 cup,
Butter-1 tbsp,
Oil-2tbsp,
Salt to taste,
Water-1/2 cup,
Green onions- 1/4 cup chopped.
Note:To make 1 kg chicken,double the amount of all the ingredients except onions and red chilli pwd.
The original recipe used 2 onions for one kg chicken.
Red chilli pwd-1 tsp.
Method:Wash and strain the chicken pieces in a strainer to drain out the excess water.
( make light slits in the chicken if the pieces are big-it helps the chicken to cooker faster)
Heat a non stick pot and add 2 tbsp of oil.
As oil heats up add the sliced onions or chopped onions.
Stir fry the onions till they are light brown.
Add the ginger garlic paste.
Stir fry in medium to low heat for 2 minutes.
Add the chicken pieces and raise the heat.
When brown spots appear on the chicken,lower the heat and add turmeric pwd,red chilli pwd, salt and 1/4 tsp of garam masala.
Stir for 1 minute,then add the beaten curd.
Mix and raise the heat and put a lid on.
Let it cook on high heat for 3 to 4 minutes.
Keep stirring in between.
Remove the lid when the curd specks are not seen and all the curd water has dried out.
Lower the heat to medium and add the tomato puree.
Cook for a minute and then add 1/2 cup of water.
Raise the heat and as the gravy starts to boil,put a lid and lower the heat.
Let it cook for 15 to 20 minutes or till the chicken is tender.
Once the chicken is tender,remove the lid.
Raise the heat to medium and add 1/2 cup milk,1 tbsp of butter and 1/4 tsp of garam masala.
Stir and let the butter melt and as the gravy starts to boil again,put the lid on.
Let it cook on dum for 5 minutes.Oil will float on top and sides.
Close gas,and sprinkle chopped green onions.
Leave it for 2 minutes and then serve.
This dish has a thick gravy and goes very well with pulav,plain roti or naan.
