Sunday, August 30, 2015

Mulaku Bajji | Chilli Bajji


Ingredients:
1. Bajji Mulaku/Banana Peppers - 5 nos.
2. Besan/Chickpea flour - 1 cup
3. Carom seeds/Ajwain - 1 teaspoon
4. Red chilli powder - 1/2 teaspoon or to taste
5. Turmeric powder - 1/4 teaspoon
6. Asafoetida - 1 pinch
7. Rice flour - 1 tablespoon
8. Salt to taste
9. Oil for deep frying

Method:
1. Wash and give a slit to the peppers lengthwise. Remove the seeds if you need the bajjis to be less spicy.

2. Mix all the ingredients except peppers and oil into a thick batter.

3. Heat oil for deep frying on medium heat.

4. When the oil is hot, dip each of the peppers in batter and carefully drop in oil. Fry on medium flame until bajjis turn golden brown in colour. Drain off excess oil on a paper towel.

Serve hot with tomato ketchup. 

Wednesday, August 26, 2015

Pineapple Lemonade



Serves: 2

Ingredients:
1. Fresh Pineapple pieces - 1 cup
2. Lemon juice - 2 tablespoon
3. Sugar - 4 tablespoon or adjust according to taste
4. Cold water - 1.5 cup 

Method:
1. Put all the ingredients in a blender and blend until smooth.

Serve chilled.


Oatmeal with Chia Seeds


Serves: 1

Ingredients:
1. Rolled oats - 1/2 cup
2. Chia seeds - 1 tablespoon
3. Milk - 1 cup
4. Brown sugar/Honey - 1 tablespoon
5. Cinnamon powder - 2-3 pinch
6. Banana - 1 (optional)

Method:
1. Take oats, chia seeds and milk in a microwave safe bowl. Microwave for 3-4 minutes on high power until oats is well cooked. 

2. Add in brown sugar/honey and cinnamon powder and mix well.

Serve with slices of banana.


Tuesday, August 11, 2015

Wild Rice Pulao


Serves: 2

Ingredients:
1. Wild rice - 1/4 cup
2. Basmati rice - 3/4 cup
3. Ginger-garlic paste - 1 tablespoon
4. Green chilli paste - 1 teaspoon
5. Cinnamon - 1 inch stick
6. Cloves - 4-5
7. Cardamom - 1
8. Carrots, beans, green peas - 1 cup
9. Onion - 1 medium
10. Cilantro - a handful
11. Mint leaves chopped - 1 tablespoon
12. Oil - 1 tablespoon
13. Salt to taste

Method:
1. Wash and soak wild rice in water for at least 10 hours. This will reduce the cooking time.

2. Heat a tablespoon of oil in a large pan and add cloves, cardamom and cinnamon. Fry for few seconds and add thinly sliced onion. Saute until onions turn translucent.

3. Add ginger-garlic and green chilli paste and saute for few more seconds.

4. Add chopped vegetable mix, 1.5 cup of water and salt to taste.

5. When the water starts to boil, add washed basmati rice and wild rice. Cook on low flame until all the water evaporates.

Serve with yogurt and cucumber slices.

Wild Rice
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