1/3 cup thick yoghurt
2 slice bread - edges removed
2 tbsps finely shredded cabbage
1 tbsp grated carrot
Salt and pepper to taste
Put yoghurt in a muslin cloth and suspend it for 10 minutes. Mix all the other ingredients with the yoghurt. Spread this on one slice of bread, and cover it with another slice. Toast on a non-stick tawa, withoiut oil, till golden brown.
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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, January 5, 2009
Sambar
1/2 cup red gram (arhar dal)
3 cup water
1 tsp salt
1/2 tsp mustard
1 tsp sambar powder curry and coriander leaves
1 lemon size ball of tamarind
1 pinch of asafoetida (hing)
1 cup mixed vegetables (chopped)
Pressure cook the dal. Cook the vegetables. Heat 1 tsp oil in a pan.When hot, add mustard, asafoetida abd curry leaves. When the mustard splutters, add the cooked vegetables, salt, tamarind extract and sambar powder. Simmer on low flame for 5 minutes. Add the dal and cook for another 2 minutes. Garnish with chopped coriander leaves.
3 cup water
1 tsp salt
1/2 tsp mustard
1 tsp sambar powder curry and coriander leaves
1 lemon size ball of tamarind
1 pinch of asafoetida (hing)
1 cup mixed vegetables (chopped)
Pressure cook the dal. Cook the vegetables. Heat 1 tsp oil in a pan.When hot, add mustard, asafoetida abd curry leaves. When the mustard splutters, add the cooked vegetables, salt, tamarind extract and sambar powder. Simmer on low flame for 5 minutes. Add the dal and cook for another 2 minutes. Garnish with chopped coriander leaves.
Semolina idli
1 cup semolina ( suji)
1 tbsp chopped coriander leaves
1/2 tsp soda bicarb
1 cup sour curds
1/2 cup warm water
3/4 tsp salt
Dry fry semolina for 3-4 minutes on low flame till light brown. Cool. Add all ingredients to it and mix well. Rinse the idli moulds and pour the idli mixture in them. Steam for 10-12 minutes. Remove from fire and cool for 5 minutes before removing the idlis.
1 tbsp chopped coriander leaves
1/2 tsp soda bicarb
1 cup sour curds
1/2 cup warm water
3/4 tsp salt
Dry fry semolina for 3-4 minutes on low flame till light brown. Cool. Add all ingredients to it and mix well. Rinse the idli moulds and pour the idli mixture in them. Steam for 10-12 minutes. Remove from fire and cool for 5 minutes before removing the idlis.
Yoghurt toast
1/3 cup thick yoghurt
2 slice bread - edges removed
1 tbsp each chopped onion and tomato
1 tbsp chopped coriander or capsicum
1/4 tsp cumin seed (jeera) roasted and powdered
salt and pepper to taste
Tie yoghurt in a muslin cloth and hang it for 10 minutes. Add the onion, tomato and capsicum/ coriander to the yoghurt. Mix in the cumin seed powder. Spread this on one slice of bread, and sprinkle salt and pepper on it. Top it up with another slice of bread. Toast on a non-stick tawa without any oil or butter.
2 slice bread - edges removed
1 tbsp each chopped onion and tomato
1 tbsp chopped coriander or capsicum
1/4 tsp cumin seed (jeera) roasted and powdered
salt and pepper to taste
Tie yoghurt in a muslin cloth and hang it for 10 minutes. Add the onion, tomato and capsicum/ coriander to the yoghurt. Mix in the cumin seed powder. Spread this on one slice of bread, and sprinkle salt and pepper on it. Top it up with another slice of bread. Toast on a non-stick tawa without any oil or butter.
Thursday, December 25, 2008
Besan chillah
1/2 cup gram flour (besan)
1/2 cup water
1/2 tsp chilli powder
salt to taste
Mix all together to form dough of pouring consistency. Spread a ladleful on a heated non-stick tawa. Turn when the underside is cooked. Cook the other side also, oilless.
1/2 cup water
1/2 tsp chilli powder
salt to taste
Mix all together to form dough of pouring consistency. Spread a ladleful on a heated non-stick tawa. Turn when the underside is cooked. Cook the other side also, oilless.
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