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Thursday, October 9, 2014

Recepe of handvo



  • Rice
  • Mung Dal
  • Tuva dal
  • Fresh ginger
  • Green chilli
  • Haldi
  • Red chilli powder
  • Rai seeds
  • Til seeds
  • Whole dry red chillies
  • Hing
  • Yoghurt

          Soaked rice and mung dhall and tuva dhall in water until soft. Drain and grind to a paste. Add sufficient yoghurt to make a thick paste. Keep this overnight to ferment. Add ground green masala, salt, haldi, add red chilli powder if liked. Put a paste in a non-stick pan and add 2 spoons of oil and mix well.

               In another small pan heat 1/2 cup of oil, add dry red chillies, rai seeds and pinch of hing. Remove pan from heat and immediatly add 2 large spoons of till seeds. Pour the mixtureon top of the prepared paste. Place pan over moderate heat. Do not cover. Cook for at least half an hour. Serve hot or cold.
Tags: Handvo recepe, North side dishes, Cookind, Baked items, North indian foods

To make a channa



  • Chick peas
  • Salt, Turmeric
  • Methi seeds
  • Mustard seeds
  • Garlic (chopped)
  • Onion (chopped)
  • Garam masala
  • Green chilli
  • Lovage, hing
  • Coriander, fenugreek
      Soak chickpeas overnight. Add salt and turmeric and cook in pressure cooker for ten minutes. To make a vaghar in a seperate pan as follows:
         Put a little oil in a pan and add methi seeds, mustard seeds, chopped garlic hing a lovage and onion. And add the garam masala, green chilli, coriander, fenugreek, pinch of salt. Stir a cook until a sauce is formed. Add the chickpeas with their water. Cook slowly to let the seasoning take effect. It can the enhance flavour to add a squeeze of lemon and a pinch of brown sugar.

Tags: Channa puri, Cooking channa, Puri masala, North indian foods

Tuesday, October 7, 2014

Making a potato vada


  • Besan
  • Oil
  • Salt
  • Haldi
  • Potatoes
  • Salt
  • Crushed green chilli and fresh ginger
  • Garlic
  • Haldi
  • Hing
  • Garam masala
      To take a boiled and smashed potatoes.And add with salt, Crushed Green chilli, and ginger lemon and sugar and a little Garam masala to mix well.
      Make a small balls and keep on one side. Make a thin batter of the besan, a little oil, salt and haldi. Dip the potato balls into the potato balls into the batter and deep fry briefly.

Tags: Potato vada, Vadapav, Potato balls, Making potato vada


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