tag:blogger.com,1999:blog-6492522562896705302024-03-14T00:45:11.109-07:00Ramya's WorldRAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.comBlogger852125tag:blogger.com,1999:blog-649252256289670530.post-67106414387794167352020-07-09T07:34:00.001-07:002020-07-09T07:34:43.290-07:00MANGO PURI<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XF9RLdBL3WC1GLuR2b7a7rGEqml_PxVcDdS-3dN0ezQfR52erKWAZB_JYE198PbHw5Kzo9HB_ktl8Kp5qVNATfNiL2q8M5eQkDs0jqbbt8tRn64XOxK1-L1ubC3OkD4y-zNixxvcYC8/s2791/PhotoGrid_1594304183797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2791" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XF9RLdBL3WC1GLuR2b7a7rGEqml_PxVcDdS-3dN0ezQfR52erKWAZB_JYE198PbHw5Kzo9HB_ktl8Kp5qVNATfNiL2q8M5eQkDs0jqbbt8tRn64XOxK1-L1ubC3OkD4y-zNixxvcYC8/s320/PhotoGrid_1594304183797.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">NEEDED</div><div class="separator" style="clear: both; text-align: center;">Wheat flour - 2 cups</div><div class="separator" style="clear: both; text-align: center;">Powdered sugar - 2 tbsp</div><div class="separator" style="clear: both; text-align: center;">Mango pulp - 3/4 cup</div><div class="separator" style="clear: both; text-align: center;">Water as required</div><div class="separator" style="clear: both; text-align: center;">1 tsp oil</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Oil for frying</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Knead all the above said ingredients to a soft , tight dough adding water as required. </div><div class="separator" style="clear: both; text-align: center;">Keep aside for 20 min. </div><div class="separator" style="clear: both; text-align: center;">Then roll it to small puri. </div><div class="separator" style="clear: both; text-align: center;">Heat oil in a pan, check the heat. </div><div class="separator" style="clear: both; text-align: center;">Keep on medium flame and fry the puries. </div><div class="separator" style="clear: both; text-align: center;">Serve with any pickle or channa masala.... </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-48108831882083498192020-07-04T07:19:00.000-07:002020-07-04T07:19:03.528-07:00TULSI RASAM<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Y0-L30aSU05aX3AOmgFH_TyV5Ueyodr1PlM_IU_67BO_3bAEBj4LvKQaBBFZ9Ld6QR_47zBfWwYMpDJJDTIZUYsWVM-jYdDBHrGdrAGZVHcascw3Lbvww8RsBpHEWjyLnAQ7EIcVvDk/s2635/PhotoGrid_1591507985336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2635" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Y0-L30aSU05aX3AOmgFH_TyV5Ueyodr1PlM_IU_67BO_3bAEBj4LvKQaBBFZ9Ld6QR_47zBfWwYMpDJJDTIZUYsWVM-jYdDBHrGdrAGZVHcascw3Lbvww8RsBpHEWjyLnAQ7EIcVvDk/s320/PhotoGrid_1591507985336.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">NEEDED</div><div class="separator" style="clear: both; text-align: center;">Tulsi - 1 handful</div><div class="separator" style="clear: both; text-align: center;">Pressure Cooked tur dal - 1 cup</div><div class="separator" style="clear: both; text-align: center;">( u can also use moong dal or kollu /horsegram) </div><div class="separator" style="clear: both; text-align: center;">Tomato - 1 chopped</div><div class="separator" style="clear: both; text-align: center;">Ginger - small piece</div><div class="separator" style="clear: both; text-align: center;">Garlic - 3 flakes </div><div class="separator" style="clear: both; text-align: center;">( slightly crush ginger and garlic together) </div><div class="separator" style="clear: both; text-align: center;">Crushed pepper - 1 tsp </div><div class="separator" style="clear: both; text-align: center;">Hing</div><div class="separator" style="clear: both; text-align: center;">Turmeric powder</div><div class="separator" style="clear: both; text-align: center;">Jeera - 2 tsp(crushed) </div><div class="separator" style="clear: both; text-align: center;">Til oil 1sp or 2 tspghee </div><div class="separator" style="clear: both; text-align: center;">1 tsp mustard , curry leaves 🌿</div><div class="separator" style="clear: both; text-align: center;">1 green chilly - slit </div><div class="separator" style="clear: both; text-align: center;">Tamarind water - 1 cup</div><div class="separator" style="clear: both; text-align: center;">Salt</div><div class="separator" style="clear: both; text-align: center;">( adjust spices to ur taste) </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">METHOD</div><div class="separator" style="clear: both; text-align: center;">in a pan add 1 sp til oil, temper mustard, green chilly, curry leaves. </div><div class="separator" style="clear: both; text-align: center;">Add the ginger garlic, hing, turmeric, and jeera pepper powder. </div><div class="separator" style="clear: both; text-align: center;">Add the chopped tomato ( u can also grind the 🍅and add) </div><div class="separator" style="clear: both; text-align: center;">Fry for few minutes and add tamarind water. </div><div class="separator" style="clear: both; text-align: center;">Add the pressure cooked dal.</div><div class="separator" style="clear: both; text-align: center;">Add water as required. </div><div class="separator" style="clear: both; text-align: center;">Add salt. </div><div class="separator" style="clear: both; text-align: center;">Cook for few min, then add the tulsi. ( crush the tulsi nicely before adding) </div><div class="separator" style="clear: both; text-align: center;">Cook on low fame, u should not boil the rasam. </div><div class="separator" style="clear: both; text-align: center;">Before boiling stage remove the rasam. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com1tag:blogger.com,1999:blog-649252256289670530.post-43886729176810504532020-07-02T08:05:00.002-07:002020-07-02T08:05:47.657-07:00ALOEVERA CHUTNEY<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAn6vh_1HY8GcPDyledhm4deI54LVRNKDA6o4vFs3lC3PnFqrQc5smLn0mqk0uxkhKfWyBslOipneH9yXEF_EOy-e8oQv1kOIe9077SPjWlLKPoPMYg1XVKIdr_XCydgXE5izZlVWXKE/s2922/PhotoGrid_1593272683613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2922" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAn6vh_1HY8GcPDyledhm4deI54LVRNKDA6o4vFs3lC3PnFqrQc5smLn0mqk0uxkhKfWyBslOipneH9yXEF_EOy-e8oQv1kOIe9077SPjWlLKPoPMYg1XVKIdr_XCydgXE5izZlVWXKE/s320/PhotoGrid_1593272683613.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">NEEDED</div><div class="separator" style="clear: both; text-align: center;">aloevera - 1 big </div><div class="separator" style="clear: both; text-align: center;">Red chilly -5</div><div class="separator" style="clear: both; text-align: center;">Urad dal - 2 sp</div><div class="separator" style="clear: both; text-align: center;">Channa dal - 2 sp</div><div class="separator" style="clear: both; text-align: center;">Small onion - 6 or 1 big onion</div><div class="separator" style="clear: both; text-align: center;">Little curry leaves</div><div class="separator" style="clear: both; text-align: center;">Little corriander (opt) </div><div class="separator" style="clear: both; text-align: center;">Garlic - 3 flakes</div><div class="separator" style="clear: both; text-align: center;">Small piece ginger</div><div class="separator" style="clear: both; text-align: center;">Raw mango /manga- Lemon size (instead of manga can add amla or tamarind, but the taste will differ)</div><div class="separator" style="clear: both; text-align: center;">Grated coconut - 3 sp</div><div class="separator" style="clear: both; text-align: center;">Salt </div><div class="separator" style="clear: both; text-align: center;">Oil , mustard</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">METHOD</div><div class="separator" style="clear: both; text-align: center;">wash and clean the aloevera . Remove the skin. Take the fleshy middle part.again wash twice,Put in a bowl of water and keep aside.</div><div class="separator" style="clear: both; text-align: center;">In a pan add 2 tsp oil and roast red chilly ,channa dal and urad dal. </div><div class="separator" style="clear: both; text-align: center;">Then add the onion, garlic, ginger, manga, curry leaves. </div><div class="separator" style="clear: both; text-align: center;">Fry for 2 min, then add the aloevera (without water) , cook on medium flame.</div><div class="separator" style="clear: both; text-align: center;">Add salt. </div><div class="separator" style="clear: both; text-align: center;">Atlast add the coconut, mix well. </div><div class="separator" style="clear: both; text-align: center;">Remove and allow it to cool. </div><div class="separator" style="clear: both; text-align: center;">Then grind in a mixer adding water as required. </div><div class="separator" style="clear: both; text-align: center;">Transfer the chutney to a bowl. </div><div class="separator" style="clear: both; text-align: center;">Temper mustard in 1 tsp oil and add to the chutney. </div><div class="separator" style="clear: both; text-align: center;">Good with idly, dosa....... </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-36839496406995496842020-06-20T22:59:00.001-07:002020-06-20T22:59:57.948-07:00URUDORAI<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAaI4mcLVsOn0N-tmCE2OduNzoAAde7hHDblMm-etlq-GDEWmlbrzK-kqe2EZVfldpdDzFKo0aAhk1SPXTAxBs_FZ3xSQ0lpTcqwpsseQSSnDIxzJDcQ1MoBdSkz-yIzn5T_dynXhXxU/s3409/PhotoGrid_1591941983912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3409" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAaI4mcLVsOn0N-tmCE2OduNzoAAde7hHDblMm-etlq-GDEWmlbrzK-kqe2EZVfldpdDzFKo0aAhk1SPXTAxBs_FZ3xSQ0lpTcqwpsseQSSnDIxzJDcQ1MoBdSkz-yIzn5T_dynXhXxU/s320/PhotoGrid_1591941983912.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">METHOD</div><div class="separator" style="clear: both; text-align: center;">Heat little oil, roast hing, add 3 red chilly, 1/4 tsp pepper, 1/4 tsp jeera, 3 tbsp urad dal (u can use black urad dal also) . </div><div class="separator" style="clear: both; text-align: center;">Fry this till golden. </div><div class="separator" style="clear: both; text-align: center;">Allow it to cool. </div><div class="separator" style="clear: both; text-align: center;">Dry grind, adding salt . </div><div class="separator" style="clear: both; text-align: center;">Add this powder to the cooked rice.</div><div class="separator" style="clear: both; text-align: center;">Temper mustard ,1 red chilly, curry leaf in little oil and add to the rice. </div><div class="separator" style="clear: both; text-align: center;">Mix well. </div><div class="separator" style="clear: both; text-align: center;">( don't not mix the powder when the rice is hot) </div><div class="separator" style="clear: both; text-align: center;">This rice is good with aviyal, any kootu. </div><div class="separator" style="clear: both; text-align: center;"><br /></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-9454057255284437702020-06-17T06:13:00.000-07:002020-06-17T06:13:12.425-07:00MANGO KHEER<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xtZN1GIOMIikE_Qt29eagaelv3F2IsJr14HHAPKwWlw3x1oDbmKuDrjguCBVLKAve0aoWmwakukfr0BIa6Jf3MPJwAlVpP28WbYmt1ZC3zlKBKxKPiLZ84LbEZkiyLPeBZBVbm8tB9A/s2505/PhotoGrid_1591681591066.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2505" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xtZN1GIOMIikE_Qt29eagaelv3F2IsJr14HHAPKwWlw3x1oDbmKuDrjguCBVLKAve0aoWmwakukfr0BIa6Jf3MPJwAlVpP28WbYmt1ZC3zlKBKxKPiLZ84LbEZkiyLPeBZBVbm8tB9A/s320/PhotoGrid_1591681591066.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">NEEDED</div><div class="separator" style="clear: both; text-align: center;">1 cup mango pulp ( take a mango, peel the </div><div class="separator" style="clear: both; text-align: center;">skin, cut , grind to a paste) </div><div class="separator" style="clear: both; text-align: center;">Milk - 1 lr</div><div class="separator" style="clear: both; text-align: center;">Ghee - 1 tsp</div><div class="separator" style="clear: both; text-align: center;">Vermicelli / semiya- 1/2 cup. </div><div class="separator" style="clear: both; text-align: center;">Sugar </div><div class="separator" style="clear: both; text-align: center;">1/4 tsp cardamom powder,/ elachi powder</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">METHOD</div><div class="separator" style="clear: both; text-align: center;">Take a pan ,add 1 tsp ghee, add the vermicelli and roast till the color changes. </div><div class="separator" style="clear: both; text-align: center;">Now add milk, and cook on medium flame. </div><div class="separator" style="clear: both; text-align: center;">Keep stirring occasionally. </div><div class="separator" style="clear: both; text-align: center;">The milk should be reduced to half and the vermicelli is cooked, now add the sugar. </div><div class="separator" style="clear: both; text-align: center;">The sugar should dissolve completely, add elachi powder and remove from flame. </div><div class="separator" style="clear: both; text-align: center;">Let it cool down completely. </div><div class="separator" style="clear: both; text-align: center;">Then add the mango pulp and mix well. </div><div class="separator" style="clear: both; text-align: center;">Garnish with nuts and Serve chill. </div><div class="separator" style="clear: both; text-align: center;"><br /></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-17674266712268450632020-06-13T04:40:00.005-07:002020-07-23T05:28:51.800-07:00PIRANDAI CHUTNEY<div class="separator" style="clear: both; text-align: center;"><ul><li><div class="separator" style="clear: both; text-align: center;"></div></li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQBcu3bfgO-AH8dbhgz_f7LUK6vcLr4FZYZEG67SisV3NXX1t0qk-4KrLENphTIQyVspQjhBRC_1S8GCszvnXIuorjyjKETyJUoIknEZyFfp5VJ9jwOdWUqGw86ES-NtRqaD2ykBsEQU/s2873/PhotoGrid_1591362881712.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2873" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQBcu3bfgO-AH8dbhgz_f7LUK6vcLr4FZYZEG67SisV3NXX1t0qk-4KrLENphTIQyVspQjhBRC_1S8GCszvnXIuorjyjKETyJUoIknEZyFfp5VJ9jwOdWUqGw86ES-NtRqaD2ykBsEQU/s320/PhotoGrid_1591362881712.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">NEEDED</div></li><li><div class="separator" style="clear: both; text-align: center;">Pirandai - (clean,remove the leaf, cut big pieces )1 handful</div></li><li><div class="separator" style="clear: both; text-align: center;">Black urad dal - 1/4 cup</div></li><li><div class="separator" style="clear: both; text-align: center;">Red chilly - 3</div></li><li><div class="separator" style="clear: both; text-align: center;">Onion - 1 big - roughly chopped</div></li><li><div class="separator" style="clear: both; text-align: center;">Garlic - 5 to 6 cloves</div></li><li><div class="separator" style="clear: both; text-align: center;">Small piece ginger</div></li><li><div class="separator" style="clear: both; text-align: center;">Tamarind - 1/2 the lemon size</div></li><li><div class="separator" style="clear: both; text-align: center;">Grated coconut - 2 tbsp </div></li><li><div class="separator" style="clear: both; text-align: center;">Salt</div></li><li><div class="separator" style="clear: both; text-align: center;">2 tsp oil</div></li><li><div class="separator" style="clear: both; text-align: center;">1 /2 tsp mustard, curry leaves</div></li></ul><div>METHOD</div><div>In a wok dry roast urad dal and red chilly, remove and keep aside. </div><div>Add 1 tsp oil and roast pirandai, the color will change, remove. </div><div>Then roast onion, garlic, ginger in 1 tsp oil. Cook for 2 min, add grated coconut and remove. </div><div>Now grind red chilly and urad dal first without adding water. </div><div>Then add pirandai, roasted onion garlic ginger, tamarind and salt . </div><div>Add water as required and grind to a paste. </div><div>Transfer the chutney to a bowl. </div><div>Temper mustard, curry leaves and add to the chutney. </div><div>Good with idly, dosa.......... </div></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-4895045700726193252020-06-11T07:04:00.000-07:002020-06-11T07:04:57.694-07:00LACCHA ONION SALAD<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8cPm4axK9vhQvXJpmwPXHUkydyFJbHxwOb7j4KkYy3pR_x5yLWCtB_hv0cIyr4WCovAIYiDEIC8ihef6DoMIiNy9EjCGYPMTfGlYmfWKX8WMuyU-FfLOEeBO15m-KfEW-6i-DezdLDY/s1600/PhotoGrid_1590753965106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1244" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8cPm4axK9vhQvXJpmwPXHUkydyFJbHxwOb7j4KkYy3pR_x5yLWCtB_hv0cIyr4WCovAIYiDEIC8ihef6DoMIiNy9EjCGYPMTfGlYmfWKX8WMuyU-FfLOEeBO15m-KfEW-6i-DezdLDY/s320/PhotoGrid_1590753965106.jpg" width="248" /></a></div>
<b>NEEDED</b><br />
1 big onion<br />
Chilly powder- 1/2 tsp( kashmiri chilly powder gives nice colour)<br />
Salt to taste<br />
Chat masala - 1/2 tsp<br />
Pepper powder- a pinch<br />
1 Green chilly - finely chopped( the non spicy one)<br />
1/2 lemon<br />
Corriander for garnish<br />
(Add spices to ur taste)<br />
U can also add thinely sliced cabbage or capsicum to this salad.<br />
<br />
<b>METHOD</b><br />
Cut the onion in thin circles.<br />
Then seperate them, u will get onion rings.<br />
In a bowl add onion rings, chilly powder, salt , chat masala, pepper powder, chopped chilly.<br />
Squeeze 1/2 lemon.<br />
Mix gently using ur hands.<br />
Garnish with chopped corriander.<br />
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-6862251403952041302020-06-06T09:52:00.002-07:002020-07-23T05:29:28.217-07:00GREEN MOONG VADA<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MmbfFZaFPnZbT0sW1oLdhTYWZv-PRcyiokUF-j1VrkDdZ8sU1RJmkHB8_8vLdD-rQWGB5wYpMf5c84TichyvNVp44e4t_gK2q2TX9sgYKNK4tr7e57f8fjRoa-jIO4KcZOEVOD5ecKs/s2651/PhotoGrid_1591337658168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2651" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MmbfFZaFPnZbT0sW1oLdhTYWZv-PRcyiokUF-j1VrkDdZ8sU1RJmkHB8_8vLdD-rQWGB5wYpMf5c84TichyvNVp44e4t_gK2q2TX9sgYKNK4tr7e57f8fjRoa-jIO4KcZOEVOD5ecKs/s320/PhotoGrid_1591337658168.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><div><br /></div><div>NEEDED</div><div>green moong - 1 cup</div><div>Toovar dal - 2 tbsp</div><div>1 big onion - finely chopped</div><div>4 green chilly </div><div>A small piece ginger </div><div>3 to 4 garlic</div><div>Curry leaves little</div><div>Jeera -1tsp</div><div>Saunf- 1tsp</div><div>Salt</div><div>Oil for frying</div><div><br /></div><div>METHOD</div><div>SOAK moong and toovar for 3 hrs. </div><div>(Can use full moong Or broken moong, whichever is available) </div><div>Grind onion, garlic, green chilly, ginger ,curry leaves slightly, and transfer it to a bowl. </div><div>Then coarsely grind, moong and toovar, without adding water. </div><div>Transfer to the gingergarlic bowl. </div><div>Add salt, jeera, saunf. </div><div>Mix well. </div><div>Heat oil in a pan. </div><div>Then take a small ball size batter. Slightly flatten it. </div><div>Check the oil heat, carefully drop this vada in oil. </div><div>Fry in medium flame, till crisp and brown on both the sides. </div><div>Serve hot with coconut chutney. </div><div><br /></div><div><br /></div><div><br /></div></div>RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-58871249744559802772020-06-04T23:38:00.001-07:002020-06-04T23:38:44.968-07:00 MANGA PICKLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnpRsQk9PUIh8JFFhvwE8I-0ybzDIQy_mV79CdLlm_WVY0VEyQaqfIBYswMWcBMNvSNiIq7Mu5aDYzXoLGe7YzO1HiHosYZNahy6-zCE7tAWyIAzymN8b8pZhL9qGGr7sBJ8LN7dwDo4/s1600/PhotoGrid_1590808548566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="969" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnpRsQk9PUIh8JFFhvwE8I-0ybzDIQy_mV79CdLlm_WVY0VEyQaqfIBYswMWcBMNvSNiIq7Mu5aDYzXoLGe7YzO1HiHosYZNahy6-zCE7tAWyIAzymN8b8pZhL9qGGr7sBJ8LN7dwDo4/s320/PhotoGrid_1590808548566.jpg" width="193" /></a></div>
<b>NEEDED</b><br />
2Raw mango/ manga - cut to medium pieces. ( medium size round manga)<br />
Methi seeds- 4 tbsp<br />
Haldi / turmeric - 1 tbsp<br />
Saunf/ sombu- 4 tbsp<br />
Jeera /cumin seeds -1 tbsp<br />
Chilly powder - 2 tbsp<br />
Pepper - 1 tbsp<br />
Hing -1/4 tsp<br />
Salt - 4 tbsp<br />
Kalonji/ nigella seeds - 2 tbsp<br />
Mustard oil or til oil- 1 cup<br />
<br />
<b>METHOD</b><br />
in a pan dry roast methi seeds, saunf, jeera, pepper . Just for 1 min.<br />
Remove and grind coarsely.<br />
In a bowl add the cubed manga.<br />
Add the ground powder.<br />
Add salt, chilly powder, hing, kalonji.<br />
Pour 1/2 cup til oil.<br />
Mix well and keep aside.<br />
U can have it after 2 days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlQFiSZOXw_bEwPrApy1e5bAv-yqOKiRDqTdv9x_0PzIzZWtgTOeqGgSEBVaY_wERzo68xaeyiLW1xzOJBUSETEc596tvbCLFEFHqru2-4Ww2FB2lLsmD-nvJgqk7IGg1vOjH8vTO-TM/s1600/PhotoGrid_1590819051578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlQFiSZOXw_bEwPrApy1e5bAv-yqOKiRDqTdv9x_0PzIzZWtgTOeqGgSEBVaY_wERzo68xaeyiLW1xzOJBUSETEc596tvbCLFEFHqru2-4Ww2FB2lLsmD-nvJgqk7IGg1vOjH8vTO-TM/s320/PhotoGrid_1590819051578.jpg" width="320" /></a></div>
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-19904918183666547052020-06-01T23:09:00.000-07:002020-06-01T23:09:37.242-07:00RICE NACHOS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1jH1UJgn_KtPrdCWd1hCc4Yx6KqXhuFZj8k3-f1OphGptLU5LCghbyLGkg8i0U8v0EI-EE94DrmYteIJhtNmadJrKp29jwQOq186xAAyYBbHLHRFmKJXoqca9wAhpxNQ7VN_RuWU3YE/s1600/PhotoGrid_1590587022416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1jH1UJgn_KtPrdCWd1hCc4Yx6KqXhuFZj8k3-f1OphGptLU5LCghbyLGkg8i0U8v0EI-EE94DrmYteIJhtNmadJrKp29jwQOq186xAAyYBbHLHRFmKJXoqca9wAhpxNQ7VN_RuWU3YE/s320/PhotoGrid_1590587022416.jpg" width="266" /></a></div>
<b>NEEDED</b><br />
Rice flour - 1 1/4 cup<br />
Salt<br />
TO <b>GRIND</b><br />
1 big onion<br />
5 cloves garlic<br />
Jeera- 1/2 tsp<br />
grind this to a smooth paste, add water if required. This gives a nice flavour to nachos.<br />
( this is optional, if u don't eat onion, garlic)<br />
<br />
<b>METHOD</b><br />
Take a pan, add 1 cup water, add 2 drops of oil.<br />
Add salt to ur taste.<br />
Add the ground onion paste.<br />
Keep the gas in medium flame.<br />
When it starts boiling, lower the flame and add the rice flour. ( u can sprinkle some water if req)<br />
Keep mixing, for 2 min., then remove and transfer it to a large bowl.<br />
Keep aside for few min.<br />
While it is little hot knead this rice mixture to a soft dough.<br />
Divide into medium size balls.<br />
Close it with a lid or cloth to avoid dryness.<br />
Take a ball, roll it to a round, ( same like roti)<br />
Then cut it to big squares, Then to triangle.<br />
Heat oil in a wok.<br />
Check the heat, and add the triangles.<br />
Fry on medium flame, till color changes and is crisp.<br />
Remove and repeat the same.<br />
Then put all the fried nachos in a bowl. Add masala to ur choice.<br />
U can add maggi masala, or chat masala with little chilly powder and salt.<br />
Can also serve with a cheese dip.<br />
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-69950336971093962382020-05-29T01:36:00.000-07:002020-05-29T01:36:04.913-07:00EASY MANGO PEDA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAljjOyXDq9JNW5SeYDJJDF0ajj-sjiFcSnFhL6_P1mLT6rLTCLehpESoV_z5lDdQoOgr2PXH54QBTRKtoUHAmShcqsi5gYNR8_-nc7zgnuAjx1VbHzwc2TaQZP3W5tOCy3pNq8Q2HxOM/s1600/PhotoGrid_1590242033861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAljjOyXDq9JNW5SeYDJJDF0ajj-sjiFcSnFhL6_P1mLT6rLTCLehpESoV_z5lDdQoOgr2PXH54QBTRKtoUHAmShcqsi5gYNR8_-nc7zgnuAjx1VbHzwc2TaQZP3W5tOCy3pNq8Q2HxOM/s320/PhotoGrid_1590242033861.jpg" width="179" /></a></div>
<b>NEEDED</b><br />
mango chopped - 1 cup<br />
Cardamom/ elachi powder -1 pinch<br />
Milk powder- 1 1/4 cup<br />
Saffron a pinch ( mix in 1 tsp warm milk)<br />
Ghee -1tsp<br />
Sugar- 1/4 cup<br />
Chopped nuts to garnish<br />
<br />
<b>METHOD</b><br />
Make a fine puree with the chopped mangoes.<br />
Add the mango puree to a pan, add sugar.<br />
Mix everything well and keep cooking on a medium flame.<br />
Add saffron mixed with 1 tsp milk.<br />
Add milk powder, and mix well.add elachi powder.<br />
Keep cooking till the mixture thickens.<br />
( this mixture will come like a dough, and will not stick to the pan)<br />
Keep stirring, add ghee 1 tsp.<br />
Once the mixture becomes thick, remove and transfer to a greased plate.<br />
Allow it to cool.<br />
Apply little in ur palm.<br />
Then make small balls with this mixture.<br />
Take a ball, slightly flatten it and garnish with chopped almond or pista. </div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-9350751904042072732020-05-23T06:09:00.000-07:002020-05-27T06:45:56.719-07:00MANGO SHEERA/ KESARI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7sxarcpKzYvyv2dcUItOz0s2xCIn7VUJHUep_-VXNNPxYLhi_eHxdTjQJzXLdDp_kb0pKnUTwJ1FzkeLkQ_MZRaULGwqGvcRBRvQ6_8CwxkKKGhS5ni_NhxH55UYwvj9wBn0mAG_bkw/s1600/PhotoGrid_1590145662837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1094" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7sxarcpKzYvyv2dcUItOz0s2xCIn7VUJHUep_-VXNNPxYLhi_eHxdTjQJzXLdDp_kb0pKnUTwJ1FzkeLkQ_MZRaULGwqGvcRBRvQ6_8CwxkKKGhS5ni_NhxH55UYwvj9wBn0mAG_bkw/s320/PhotoGrid_1590145662837.jpg" width="218" /></a></div>
<b>NEEDED</b><br />
1 cup rawa/ semolina/suji<br />
2 cups mango pulp<br />
2 cups water<br />
Sugar 1/2 cup<br />
Cardamom powder -a pinch<br />
1tsp ghee<br />
5 cashewnut ( broken)<br />
1 tsp raisin/kismis<br />
<br />
<b>METHOD</b><br />
In a pan add 1 tsp ghee, add cashewnut.<br />
Roast till light brown, add the raisins.<br />
When they puff up add the rawa.<br />
Slightly roast it.<br />
Now add 2 cups of water. Keep mixing it.<br />
Cover with a lid and cook for 2 minutes.<br />
The rawa will be thick and nicely cooked.<br />
Add sugar depending on the sweetness of the mango.<br />
Keep mixing, now add the mango pulp.<br />
Add little cardamom powder, mix well. Cook for 2 min and remove.<br />
Serve hot garnished with chopped almonds.<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-73418259663698372902020-05-22T03:08:00.000-07:002020-05-22T03:08:51.441-07:00CREAMY MANGO <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4XqbyWAP7qX5HiktJGooc2Lg_YM21XqN-3Y-R8S7Ls9nH4Hjl8sMu6bTVZpuCax64vXW3m3pKAH3j-PnK8UNhgOD53mW_AW5cINbkltZccakcnCY9nH58j5lFjhiODwuSB84F-Vbg9E/s1600/PhotoGrid_1589982693251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4XqbyWAP7qX5HiktJGooc2Lg_YM21XqN-3Y-R8S7Ls9nH4Hjl8sMu6bTVZpuCax64vXW3m3pKAH3j-PnK8UNhgOD53mW_AW5cINbkltZccakcnCY9nH58j5lFjhiODwuSB84F-Vbg9E/s320/PhotoGrid_1589982693251.jpg" width="320" /></a></div>
<b>NEEDED</b><br />
Mango 2 - chopped<br />
Mango juice - 2 cups( take a mango and grind to a paste, add 2 tsp sugar and little water)<br />
Fresh cream<br />
Roughly chopped nuts (badam, pista)<br />
<br />
To <b>serve</b>:<br />
Take a small bowl, add the chopped mango.<br />
Then add some mango juice.<br />
Above add fresh cream.<br />
Garnish with chopped nuts and serve chilled.<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-81640843557553907952020-05-19T23:31:00.001-07:002020-05-19T23:31:44.230-07:00CAPSICUM PICKLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdIcr01WBkey_ueZyOozD_d6lbFV5eY2EmLMw9uUQyW5fTo66z7pEy1s-dCjIcnMWjNp9cOtPuuv-FOm4xtsscwbIkGOjnxeVHpRT5Mvc95rKrfWq6nx-i0UzTJf7nmbt2J4Xqj9oeZY/s1600/IMG-20200518-WA0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="719" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdIcr01WBkey_ueZyOozD_d6lbFV5eY2EmLMw9uUQyW5fTo66z7pEy1s-dCjIcnMWjNp9cOtPuuv-FOm4xtsscwbIkGOjnxeVHpRT5Mvc95rKrfWq6nx-i0UzTJf7nmbt2J4Xqj9oeZY/s320/IMG-20200518-WA0014.jpg" width="179" /></a></div>
NEEDED<br />
Capsicum-3<br />
Chilly powder -1/2 to 1tsp<br />
Mustard powder- 4tsp<br />
Hindi -3 pinch<br />
Salt-2tsp<br />
Saunf /sombu- 1 tsp<br />
Garam masala- 1tsp<br />
Turmeric powder -1/2 tsp<br />
Til oil -1/2 cup<br />
<br />
METHOD<br />
wash and pat dry ,the capsicum.<br />
Then cut into long thin strips. ( discard the middle seed part)<br />
Add 2 tsp salt to this, mix well.<br />
Close it with a lid and keep aside for 6 hrs. ( u can keep it overnight also)<br />
Now u can see little water in the capsicum.<br />
Discard this water using a filter. Transfer the capsicum to a bowl.<br />
Add hing, chilly powder, turmeric, mustard powder, garam masala powder, salt, saunf.<br />
Add til oil . Mix well and keep aside .<br />
The masala should nicely coat the capsicum. And the pickle is ready.<br />
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-16639430068810548732020-05-18T00:54:00.002-07:002020-05-25T22:23:37.674-07:00PEANUT MURUKKU<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RqSf0bABLeO15vhdO2wRBVtSTuGZPWdpcHkegl0IYxYCJY2KicB-OR8U2KSMuECAw0TI2IEI-mgw3cxfFjGYfULEsZfzzLPNaozxQI0VwISgpbzsXHU8R_SvVTHRZ_SREfTIWg6oBu8/s1600/PhotoGrid_1589555772161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1426" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RqSf0bABLeO15vhdO2wRBVtSTuGZPWdpcHkegl0IYxYCJY2KicB-OR8U2KSMuECAw0TI2IEI-mgw3cxfFjGYfULEsZfzzLPNaozxQI0VwISgpbzsXHU8R_SvVTHRZ_SREfTIWg6oBu8/s320/PhotoGrid_1589555772161.jpg" width="285" /></a></div>
NEEDED<br />
rice flour - 4 cups<br />
Peanut - 1 cup ( roast, peel skin, powder 1st, then add water and grind to a smooth paste. )<br />
Chilly powder - 2 tsp<br />
Salt to taste<br />
Hing<br />
Ajwain - 2 tsp<br />
Sesame seed/til - 3 tsp<br />
Butter (melted) - 2 tbsp<br />
(Can add hot oil instead of butter)<br />
Oil for frying<br />
<br />
METHOD<br />
take a big bowl add rice flour, salt, powder, hing, til, ajwain.<br />
Add melted butter and mix.<br />
Add the groundnut paste.<br />
Mix well, add water as required and mix well.<br />
Heat oil, keep in medium flame.<br />
Fill the mullu murukku mould with the prepared mixer, and carefully squeeze in the hot oil.<br />
Cook on both sides till brown and crisp.<br />
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-3169671610870517752020-05-12T07:29:00.000-07:002020-05-13T05:56:03.081-07:00COFFEE CAKE in cooker<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj995CQgOyqOe1LEPaZngJWGEXL5ISNrgY32QdTMBcyyNZNGX5va8HrKUm2M9T28PjKOlvie4Cjb0omcce9HgRPO6N65X9mnZp8TWme26ONFbDtScr_CcqDvcN6elklfoTljP4Q2d5VT_A/s1600/PhotoGrid_1589257498872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1059" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj995CQgOyqOe1LEPaZngJWGEXL5ISNrgY32QdTMBcyyNZNGX5va8HrKUm2M9T28PjKOlvie4Cjb0omcce9HgRPO6N65X9mnZp8TWme26ONFbDtScr_CcqDvcN6elklfoTljP4Q2d5VT_A/s320/PhotoGrid_1589257498872.jpg" width="211" /></a></div>
NEEDED<br />
Instant coffee powder -2tbsp<br />
Sugar - 1/2 cup<br />
Refined oil -1/4 cup<br />
Maida - 1 cup<br />
Baking powder- 3/4 tsp<br />
Vanilla essence - 2 drops ( opt)<br />
Milk - 1/2 cup approx<br />
Ghee for greasing the bowl<br />
<br />
METHOD<br />
Take large bowl,add coffee powder and sugar.<br />
Add 2 tsp milk and mix the well.<br />
Keep adding the milk little by little and mix well, till the sugar completely dissolves.<br />
Add the oil and keep mixing.<br />
This mixture will become creamy.<br />
Seive madia and baking powder and add to this mixture.<br />
Mix well.<br />
Add milk as required to get the correct consistency.<br />
(The batter shd not be too thick or pouring consistency.)<br />
Heat a cooker, put little salt below.<br />
Keep the ring stand.<br />
Remove the gasket ( rubber) and use the lid.<br />
Close the cooker and keep on a medium flame for 5 min.<br />
Take any vessel with bottom part flat.<br />
Grease it nicely with ghee.<br />
Now spread the batter evenly.<br />
( there shd be space for the cake to rise, so don't fill till the brim.)<br />
Open the preheat cooker and keep this above the stand.<br />
Close the lid. (Do not put weight.)<br />
It will take around 30 to 40 min.<br />
U can check in between, by inserting a knife, if the knife comes out clean then the cake is ready. If not keep for another 5 -10 min.<br />
Remove and allow it to cool.<br />
Then turn the cake vessel and tap it gently.<br />
It comes out easily.<br />
It's a small tasty cake. ☺<br />
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-47490336916926042572020-05-08T03:45:00.000-07:002020-05-08T03:45:21.122-07:00Steamed rice balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
<b>NEEDED</b><br />
cook rice 🍚- 2 cup<br />
chopped onion 1 big<br />
Gram flour - 2 tbsp<br />
Green chilly chopped 2<br />
Salt<br />
Kasuri methi - 1 tbsp<br />
( adjust ingredients to ur taste)<br />
<br />
Take a big bowl. Add all the above said items. Mix well using ur hand.<br />
Make small ovel shaped balls.<br />
Arrange in a plate and steam it, in a cooker.<br />
Remove and serve with pickle or chutney. </div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-8050813005992656342020-05-04T06:06:00.000-07:002020-05-04T06:06:51.722-07:00CHINESE BHEL <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b><span id="goog_2145656386"></span>FOR FRIED NOODLES</b><br />
water 5 cups or as required<br />
1/2 tsp salt<br />
1 tsp oil<br />
hakka noodles 2 packets<br />
oil for frying<br />
<br />
boil the water ,add salt and oil.<br />
add the noodles.( follow cover instruction )<br />
dont over cook , it should be firm.<br />
remove and drain the water , pour cold water to stop futher cooking. drain the water.<br />
once the noodle is dried completely, spread the cooked noodles in hot oil.<br />
fry the noodles both the sides , to crisp and golden brown.<br />
strain off the noodles in a kitchen paper to absorb excess oil.<br />
now slightly crush the noodles and keep aside.<br />
<br />
<b>FOR CHINESE BHEL</b><br />
garlic 1 clove, finely chopped<br />
small piece ginger finely chopped<br />
2 tsp oil<br />
1 big onion finely chopped<br />
spring onion chopped<br />
1/2 carrot, shredded<br />
1/2 capsicum ,shredded<br />
1 cup cabbage ,shredded<br />
2bsp schezwan sauce<br />
2 tbsp tomato sauce<br />
1 tsp soya sauce<br />
1/2 tsp crushed pepper<br />
salt<br />
<br />
<b>M ETHOD</b><br />
heat oil and saute garlic and ginger.<br />
sliightly saute onion .<br />
add carrot , capsicum , cabbage , saute tiill they r 1/2 cooked and crunchy.<br />
now add schezwan sauce, tomato sauce, soya sauce , pepper salt.<br />
mix well on high flame.<br />
transfer this mixture to the fried noodles.<br />
add onion and spring onion and mix well.<br />
serve the bhel immediately , garnished with little more onions.<br />
<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-2219172919551825302020-04-15T05:07:00.001-07:002020-04-15T05:07:32.599-07:00WHEAT NAAN <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>NEEDED</b><br />
Wheat flour - 1 1/2 cup<br />
Curd - 1/2 cup<br />
Salt - 1 tsp<br />
Powdered sugar- 1 tsp<br />
Baking powder-1/2 tsp<br />
Baking soda - 1/4 tsp<br />
<br />
Oil 2 to 3 tbsp<br />
Water as required<br />
<br />
Knead this to a soft dough adding water and oil little by little.<br />
Make like a big ball. Spread some oil above the ball.<br />
Cover and keep aside for 15 min.<br />
<br />
<b>METHOD</b><br />
Grateful 5 to 6 big garlic flakes.<br />
Chopped coriander 2 tsp.<br />
Kalonji -2 tsp<br />
<br />
Make medium size balls with the dough.<br />
Give it a oval shape. (Use wheat flour for dusting)<br />
Then make oval shape roti.<br />
Sprinkle kalonji, little coriander, garlic paste.<br />
Slight it roll it again, so that it sticks nicely.<br />
Then gently turn the roti.<br />
Apply water evenly.<br />
Heat the tawa.<br />
Carefully take the roti and place in the tawa(water applied part below)<br />
The bubbles will come, and it will slightly raise.<br />
Remove the tawa, raise the flame and show the tawa upside down.<br />
This is to cook the upper part.<br />
The naan will not fall down, since we have applied water.<br />
Then bring the tawa to normal.<br />
Then remove the naan from the tawa.<br />
Add butter and serve hot.<br />
<br />
Note.<br />
Always see the tawa is not too hot while placing the naan, else while turning the naan will not stick, will fall.<br />
Add water nicely , it should stick to the tawa.<br />
Cook on low flame, increase flame only while turning the tawa.<br />
<br />
<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-58196478963810618682020-04-01T04:54:00.002-07:002020-04-01T04:54:32.532-07:00Mochai drumstick flower subzee<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
NEEDED<br />
Fresh mochai/vaal -1 cup<br />
Drumstick flower - hand full<br />
Onion - 1 big<br />
Hing<br />
Turmeric<br />
Salt<br />
Chilly powder<br />
Crushed kasuri methi - a pinch (opt)<br />
<br />
To grind for gravy<br />
Tomatoes<br />
Garlic flakes3<br />
Ginger small piece (opt)<br />
Grind to a paste and keep aside.<br />
<br />
Method<br />
Pressure cook mochai,and drumdtick flower (separately) and keep aside.<br />
In a pan add 2 tsp oil and temper mustard ,jeera.<br />
Add the tomato paste.<br />
Cook for 2 min and add the mochai and flower without water. <br />
Add hing, turmeric , chilly powder , salt.<br />
Add according to your taste.<br />
Add water as required.<br />
Cook for few minutes.<br />
crush and add a pinch kasuri methi and remove.<br />
Good with roti........<br />
<br />
<br />
<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-39628315513394645532020-01-23T06:04:00.000-08:002020-01-23T06:04:42.329-08:00BEETROOT PURI<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
PUREE THE BEETROOT AND THEN ADD THE PUREE TO THE FLOUR. ADD SALT AND LITTLE AJWAIN/OMAM.<br />
THE COLOR WILL BE MORE INTENSE AND LOOKS GOOD.<br />
rest same as v make normal puri..<br />
serve hot with aloo matar subzi.........</div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-63627784313289619802020-01-19T22:40:00.000-08:002020-01-19T22:40:03.397-08:00LEMON GRASS RASAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b>NEEDED</b><br />
Lemon grass - chopped - 2 tbsp<br />
tomato - 1 big - chopped<br />
coriander leaves - 3 tbsp<br />
turmeric/ haldi<br />
crushed pepper - 1 tsp<br />
cooked toor dal - little<br />
greem chilly - 2-3<br />
salt to taste<br />
1 big lemon<br />
for tempering :<br />
1tsp oil, 1/2 tsp mustard, curry leaves<br />
<br />
<b>METHOD</b><br />
Roughly chop or slightly crush the lemongrass.<br />
in a vessel ,put the lemongrass , tomato,green chilly, corriander.<br />
add enough water to this. add turmeric.<br />
keep in medium flame , bring to a boil .<br />
( at this stage u can discard the lemon grass if u want, and keep only the rasam extract.)<br />
simmer for 2 min. add crushed pepper .<br />
add the cooked dal with water.<br />
add salt and mix well.<br />
switch of the flame ,when it starts to boil frothy.<br />
squeeze lemon.<br />
temper mustard in oil and add to this , garnish with coriander.<br />
u can add a pinch jaggery to balance the taste.<br />
<br />
<b>note.</b><br />
slightly crush the lemongrass ,do not crush more as it may turn bitter<br />
<br />
<br />
<br />
<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-26034112728329635252020-01-15T03:52:00.001-08:002020-01-15T03:52:57.632-08:00BREAD GULABJAMUN<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>INGREDIENTS</b></div>
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6 Bread slice ( can use any bread)</div>
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5 tbsp milk for binding</div>
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oil for deep frying</div>
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almond ,pista - roughly chopped ( optional)</div>
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<b>FOR SUGAR SYRUP</b></div>
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1 cup sugar</div>
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1/2 cup water</div>
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1 tbsp - rose essence</div>
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<br /></div>
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in a pan take 1 cup sugar and 1/2 cup water.</div>
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keep in low flame .</div>
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stir continuous ,till the sugar dissolves.( 1/2 string consistency)</div>
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<b>the syrup shd be sticky and not watery.</b></div>
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( <b>if the syrup is watery , the bread jamuns will break</b>, after soaking the syrup.</div>
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switch off the flame and add rose essence.</div>
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mix well and keep aside.</div>
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<b>to prevent crystallisation u can add few drops of lemon juice.</b></div>
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<b>in case the sugar crystallises later, then add little water and heat again.</b></div>
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<b>just heat ,do not boil.</b></div>
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<b>MAKING JAMUN DOUGH</b></div>
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<br /></div>
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take the bread slices and cut to pieces.</div>
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put the pieces in a jar and slightly turn , in a mixer.</div>
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( the bread will be in nice crumbled form)</div>
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transfer this crumbled bread to a bowl.</div>
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add milk little by little ( milk as required) and mix well.</div>
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just bring the whole mixture together ,so that it binds well.do not knead.</div>
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cover and keep aside.</div>
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(<b> if u knead then the jamun will become hard</b>.)</div>
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now make small r medium sized ball from the dough.</div>
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flatten it gently.</div>
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keep the chopped nuts in the center.( this stuffing part is opt)</div>
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bring the edges together in the middle and again roll it to a ball .</div>
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repeat it with rest of the dough.</div>
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(<b>do not apply too much pressure while rolling the ball.</b></div>
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now heat oil in a kadai .</div>
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check the oil heat by droping a small piece.</div>
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if the piece comes up gradually and steadily, the oil is ready for frying.</div>
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( <b>if it comes up very quickly , then the oil is too hot for frying, so lower the flame)</b></div>
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add the jamun balls and fry on medium flame till it becomes golden brown.</div>
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keep turning them ,often for even frying.</div>
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then add this ball to the sugar syrup.</div>
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the sugar syrup should be hot or warm when u add the jamuns.</div>
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turn the jamuns after few minutes.</div>
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keep aside and serve after 2 hrs .</div>
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RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-33364072418500127082020-01-10T04:54:00.001-08:002020-01-10T04:54:33.196-08:00BREAD RAWA DOSA<div dir="ltr" style="text-align: left;" trbidi="on">
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NEEDED<br />
Rawa - 1/2 cup<br />
Leftover Bread - 1 cup<br />
Rice atta -1 tbsp<br />
Hing<br />
1 tomato - finely chopped<br />
1 green chilly - chopped or pepper<br />
1 big onion - finely chopped<br />
Salt<br />
Curd - 2 tbsp<br />
Temper - 1 tsp oil and mustard 1 tsp<br />
<br />
In a bowl soak rawa in little<br />
water. Keep aside for 1/2 hr.<br />
Slightly turn the bread in a mixer.<br />
Add this bread crumbs to the rawa.<br />
Add the chopped chilly, tomato, onion.<br />
Add hing, salt and curd. Mix well.<br />
Temper mustard in 1 tsp oil and mix in the batter.<br />
Check the consistency, add water if required.<br />
Heat a tawa and pour a laddle of this batter.<br />
It spreads itself as soon as u pour.<br />
Just adjust the corners.<br />
Add little oil and cook in medium flame.<br />
(Takes some time to cook).<br />
<br />
Carefully flip the otherside.<br />
Remove and serve with chutney.<br />
<br />
<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0tag:blogger.com,1999:blog-649252256289670530.post-36709234833700659322020-01-08T06:07:00.000-08:002020-01-08T06:08:51.044-08:00BEETROOT TIKKI<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>NEEDED</b><br />
potato - medium size - 2<br />
beetroot - medium size - 2<br />
ginger green chilli paste - 1 tsp<br />
salt to taste<br />
bread crumbs - 2 tbsp or can use bread also<br />
( corn starch or roasted gram flour can also be added instead of bread)<br />
OTHER SPICES<br />
turmeric /haldi- 1/4 tsp<br />
kashmiri chilli powder- 1 tsp<br />
fennel / saunf powder - 1tsp<br />
garam masala- 1/2 tsp<br />
corriander powder- 1/2 tsp<br />
chaat masala - 1tsp<br />
mango powder or lemon juice - 1tsp<br />
<br />
<b>METHOD</b><br />
Pressure cook the beetroot and potatoes ( no need to cut) adding enough water.<br />
leave 7 to 8 whistle on a medium flame.<br />
open the lid when the pressure settles down and drain the water.<br />
peel the skin and grate them in a bowl.<br />
add ginger chilly paste.<br />
add all the spices.<br />
add salt.<br />
mix well , and now shape into tikki or cutlet or patties.<br />
(-- in a plate take 1/2 cup fine rava / sooji . place the cutlet on the rava , coat on both sides.)<br />
take a tawa . heat 1 tbsp oil. place the tikki in the tawa ( can place 5 at a time)<br />
fry both the sides, till golden brown ..........keep in medium flame.<br />
serve hot with any chutney of ur choice<br />
<br />
<b>NOTE</b> :<br />
If the mixture is moist , then add some bread crumbs or corn starch....<br />
<br />
<br />
<br /></div>
RAMYAGOKULhttp://www.blogger.com/profile/12493808005559231129noreply@blogger.com0