Wednesday, December 8, 2010

Bread Dahi Vada - Low fat version

Bread – 6 slices
Butter milk – 1.5 cup
Thick curd- 1/2 cup
Red chilly powder – 1/2 tsp
Chat Masala  powder – 1/2 tsp
Black Salt – 1/4 tsp
Cumin / Zeera powder – 1/2 tsp
Sugar – a pinch
Pomegranate – 3 tbsp
Coriander, chopped – 1 tbsp
Salt to taste


1) Cut the edges of the bread and cut it in to square pieces.
2) Whip the curd and add this to the butter milk and mix well.
3) To the curd buttermilk mixture add the cumin powder, red chilly powder, salt and sugar. Mix well and keep this curd mixture aside.

4) Pour 4 tbsp of curd mixture in a serving dish .Place the bread slices over the curd mixture.
5) Apply a spoon of curd mixture over each piece of bread. Sprinkle a pinch of chat masala powder, chilly powder , back salt and chopped coriander.
6) Apply the curd mixture over the left over bread slices and place it on the bread slices place on the serving dish. I.e the bread with the curd side facing downwards.

7) Pour the left over curd to cover all the bread slices. Sprinkle a pinch of chat masala powder, cumin powder, chilly powder, red chutney, green chutney, sev and pomegranate. Refrigerate for some time and serve chilled.

Sending this to CWS Event -Cooking with anardana seeds By Jayasri
Started by Priya

Monday, December 6, 2010

Cabbage stir fry/Rameshwaram Muttakos Poriyal

Cabbage , chopped – 2 cup
Onion,chopped – 1
Garlic,chopped – 1 tsp
Red chilly – 2
Green chilly – 1                        
Zeera / cumin seeds – 1tsp
Roasted Gram powder or Pottu kadalai Powder – 3 tbsp
Salt to taste
Oil – 2 tsp

1) Heat oil in a pan and add the cumin seeds.
2) When they crackle add red chilly, garlic and green chilly and sauté for 2 minutes.
3) Add the onions and sauté on medium flame for 2 minutes.
4) Now add the cabbage and cook till the raw flavour of the cabbage disappears.
5) Once the cabbage is cooked add the roasted gram powder and salt. Mix well.
6) Serve it with cooked hot rice and little ghee.

Friday, December 3, 2010

Apple Jalebi/ Seb Ki Jalebi

Apple, sliced and cored – 8 rings
Maida/APF – 3/4 cup
Sugar – 1 tsp
Dry yeast – 1/4 tsp

For Sugar Syrup:
Sugar – 1 cup
Saffron – ½ tsp
Rose water – 2 tsp

For Making the Sugar Syrup:
1) Make sugar syrup by dissolving the sugar in 1 cup of water and boil it for few minutes. The syrup should be of single thread consistency i.e. sticky consistency.
2) Add little milk to the syrup, this will remove the impurities present in the sugar. Switch off the flame and add rose water and saffron strands dissolve in water.

For making the Batter:

1) Add yeast and 2 pinches of sugar to ½ cup of luke warm water. Mix well.

2) Now add the flour and sugar to the yeast mixture and prepare the batter. The consistency of the batter should be thick. Cover and keep aside for 1 hour.
Frying and the final process:
1) Dip the apple rings in the batter and deep fry in oil till they are slightly golden brown on both the sides. Remove and place it in a tissue paper.
2) Now heat the syrup till warm and remove from the flame add the apple rings. Soak for a minute and remove.
3) Garnish with nuts, cardamom powder and saffron.