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19th March 2007, 09:27 AM
#21
Originally Posted by
Designer
rockydeva : Your recipes for 'Triplicane Rathnacafe Sambhar', 'Sandwich Chutney', 'Iranian Samosa' are interesting. Will post my comments after trying them out, thnx anyway !
thx for apreciation,i will keep posting the recipies as i tried in day to day life
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19th March 2007 09:27 AM
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21st March 2007, 12:46 PM
#22
I assure that i am posting this recipe after did by myself, and it was not taken from any WEBSITE
RECIPE #: 6
BHEL PURI
SWEET CHUTNEY
Dates - 5 nos
Tamarind - A small amount (or) 2 tsp of juice
Jeggary - 1 tsp
Cummin - 1 tsp
red chilli powder - 1/2 tsp
Mix all the above in mixie with small amount of water, u will find a fine paste
MINT CHUTNEY
Mint leaves - a small amount
Corainder leaves - a small amount
Green chilli - 4 nos
Mix all the above in mixie with small amount of water, u will find a fine paste
Incrdents for BHEL PURI
Puff rice - 1 cup
Puri - 10 nos (buy as readymade)
redchilli powder - 1 tsp
Cucumber - 1/4 cup Grated
carrot - 1/2 cup Grated
Sweet chutney - 2 tsp
Mint chutney - 2 tsp
Green mango - a small amount grated
(or )
Lemon juice - 1 tsp
salt to taste
Now, mix cucumber and carrot first, now add chilli powder,sweet chutney,mint chuttney and crushed puries and mix well
finally add puff rice and mix
add chopped coriander leaves finnaly and serve
Enjoy eating
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21st March 2007, 04:38 PM
#23
Senior Member
Veteran Hubber
rockydeva, no need of salt in both chutneys??!!!...
The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else. - Geoffrey Gaberino
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21st March 2007, 05:34 PM
#24
Originally Posted by
dev
rockydeva, no need of salt in both chutneys??!!!...
no need for salt, we have to add salt in puri mixure
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21st March 2007, 07:37 PM
#25
Junior Member
Junior Hubber
Rocks How about Triplicane Kaka Hotel Veg Dum Briyani with Kurma as your next production ?
Thank you
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21st March 2007, 08:05 PM
#26
Originally Posted by
Newyorker
Rocks How about Triplicane Kaka Hotel Veg Dum Briyani with Kurma as your next production ?
Thank you
Where the hotel locates in triplicane, i will first taste and give you the recipe
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22nd March 2007, 03:43 PM
#27
I assure that i am posting this recipe after did by myself, and it was not taken from any WEBSITE
RECIPE #: 7
PANI PURI
MAKING OF PANI
incredents
Mint leaves - 1 small bunch
coriander leaves - 1 small bunch
Green chilli - 5 nos
jeggary - small amount (or) 1 1/2 tsp
cummin powder - 1 1/2 tsp
pepper - 1/2 tsp
salt to taste
Mix all the above incredents to a fine paste, now add 700 ml of water in it , mix well and filter, now the pani is ready
Making of Masala
Potato - 3 nos (baked and mashed)
red cilli powder - 2 tsp
salt to taste
mix all the above
PANI PURI Incridents
Puries - 1 packet (readily available in market)
Potato masala - as needed
pani - as needed
make a small hole in the puri,stuff the masala potato inside,and fill with pani.
Enjoy eating
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23rd March 2007, 12:15 PM
#28
This recipe is my Mother's favourite evening snacks,
CREDITS GOES TO MY MOM
RECIPE #: 8
VEGITABLE CUTLET
Incredents
Potato - 2 nos
onion - 1 no (big size)
Carrot - 1 no (medium size)
caggage - 1/4 size of a full cabbage
beetroot - 1 no (small size)
Green Peas - a small amount (OPTIONAL)
RED Chilli powder - 2 tsp
Garam masala - 1 tsp
turmeric powder - 1/4 tsp
Salt to taste
Oil to fry - 4 tsp
Bread crumps (or) Rusk - 1 cup
Method
First boil the potatos, peel off and mash it, keep it aside
now, boil Carrot,cabbage,beetroot,Greenpeas and keep it aside
now add oil in the thava in a medium flame, fry the finelly chopped
onion until it turns light brown,now add turmeric powder,chilli
powder,garam masala and salt as needed, fry for 30 sec, now add
the boiled carrot,cabbage,beetroot,Greenpeas and fry for 1 min in
low flame,now remove from fire and allow it to room temerature
Now add the fried vegitables to mashed potatos and mix it lightly
now add 1/4 cup of Bread crumps and mix it
now make the mixture in the shape as you needed (fro the above quantity you may get 10-12 pieces)
now put the PAN in the fire, dip the pieces in the balance bread crumps, and roast it in pan,
Serve it with tomato sauce
CHICKEN CUTLET AND FISH CUTLET
the above same procedure is for both chicken and fish cutlet
what we have to change is
instead of using CARROT,BEETROOT,CABBAGE,PEAS , we have to use BOILED BONELESS CHICKEN AND BOILED FISH (mash in to small pieces)
Enjoy eating
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23rd March 2007, 01:25 PM
#29
Senior Member
Veteran Hubber
RD,
Thanks a lot for the recipe... will try it out soon & let u know how it turned out... BTW, no need of gin-gar paste???
Hope u try the brinjal recipe...
The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else. - Geoffrey Gaberino
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23rd March 2007, 01:47 PM
#30
Originally Posted by
dev
RD,
Thanks a lot for the recipe... will try it out soon & let u know how it turned out... BTW, no need of gin-gar paste???
dev, you pointed out well, that ginger-garlic paste will give you a hard taste and make the dish as heavy,but if you want you can add a little bit
Originally Posted by
dev
Hope u try the brinjal recipe...
i am going to try this weekend
let give you a feedback soon
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