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Recipes |
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PEAS |
PULAO |
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RICE |
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2 CUPS |
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PEAS |
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1/3 CUP |
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CINNAMON |
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1" PIECE |
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CARDAMOM |
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2 NOS |
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CLOVES |
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2 NOS |
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BAY LEAF |
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1 NOS |
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CUMIN |
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1 TSP |
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OIL |
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2 TBLS |
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WATER / STOCK |
3 CUPS |
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SALT TO TASTE |
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STEP 1 |
Heat oil in a thick bottom pan, Add whole spices and cumin |
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STEP 2 |
When spices crackle add rice & saute for a minute |
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STEP 3 |
Add peas, water, salt and bring to a boil |
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STEP 4 |
Bring to medium heat and cover |
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STEP 5 |
When water level equals rice, turn of heat & leave for 10
minutes |
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STEP 6 |
Loosen rice remove whole spices before serving. |
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BAJJI |
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INGREDIENTS |
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VEGGIE'S TO USE |
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POTATOES |
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ZUCCHINI |
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EGG PLANT |
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CHICK PEA FLOUR |
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100 GMS |
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TURMERIC POWDER |
1 TSP |
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CUMIN POWDER |
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1 TSP |
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GARAM MASALA POWDER |
1/2 TSP |
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SALT |
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1 TSP |
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OIL |
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TO FRY |
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METHOD |
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- Slice Onions, cut Potatoes into fingers, chop spinach |
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- Mix all ingredients together with a little water
to make a thick batter |
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- Heat oil in a pan |
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- Drop the mixed batter using a spoon into the oil |
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stir gently |
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- Turn and remove using a perforated/slotted ladle
when golden brown |
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- Serve with spicy Sauce or ketchup |
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SUNDAL |
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INGREDIENTS |
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CHICK PEA (RAW) |
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200 GMS |
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OR |
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CHICK PEA (COOKED) |
400 GMS |
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RED CHILLIES |
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6 NOS |
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GRATED COCONUT |
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1/2 CUP |
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MUSTARD SEEDS |
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1TSP |
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ASAFOETIDA |
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A PINCH |
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CURRY LEAVES |
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A FEW |
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OIL |
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1 TBSP |
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SALT |
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1 TSP |
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LEMON JUICE |
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2 TSP |
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METHOD |
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- If using Raw chick peas soak overnight and cook |
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- Heat oil, fry the curry leaves mustard seeds
asafoetida and red chillies for 30 seconds |
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- Add chick peas lime and coconut |
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- Toss and remove. |
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- Onions, Tomato, bell peppers, Raw mangoes can
also be added. |
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