Showing posts from July, 2018

Suji Potato Pan Cake

Suji potato pan cake is very simple, quick and easy recipe, which can be made at any time. 

Preparation Time ; 10 mins Cooking Time : 1 to 2 min. per pan cake Type- Snacks

Potato – 1 boiled, peeled and mashed Sooji / Rava / Semolina – 1 cup Water – ½ cup or as needed Salt to taste Onions – 3 tblspn finely chopped Carrots – ¼ cup grated Green chilli finally chopped to taste Coriander leaves chopped Ghee or Oil for making pancakes
Take mashed potatoes in a bowl, add water, sooji, salt and mix well. Add in carrots, chilli, coriander leaves and onions. Mix well. Set this batter aside for 10 mins.
Heat oil or ghee in a non stick pan and make mini pancakes. Cook for few minutes on one side. Flip over and cook on other side. Once they are cooked both the sides take them in a plate. Serve hot with ketchup or any type of green chutney.

Kurkuri Bhindi ( crispy Lady finger)

Kurkuri Bhindi (lady finger) is a delicious and easy to make. Kurkuri bhindi (lady finger) issome spicy,and very delicious. The bhindi (okra) is marinated in spices, coated with flour, and then deep fried for a golden brown crunch. Kurkuri bhindi especially serve with chapatti or triangle paratha. Kurkuri bhindi can also be served as a snack.
Preparation time- 15 minutes Cooking time- 20 minutes Serve- 4 Person
§Approx. 250gmbhindi (okra) §Salt to taste §½ tespn cumin seed (jeera) §1 tbspn coriander powder (dhania) §1 tespn red chilipowder §½ tespn amchoor powder §¼ tespn turmeric powder (haldi)

Aloo-Parwal Gravy

I am always very excited to make aloo-parwal gravy, during the season. This authentic dish is prepared in the northeast part of India. It is famous gravy dish of UP and Biahar. It is traditionally cooked with mustard oil and spices, the aroma of mustard oil complements the other flavours of this gravy really good . This mouth watering aloo-parwal gravycan be eaten with Roti, Paratha and rice. 
Preparation Time-10 min.Cooking Time- 20-25 min.Serve- 4 personIngredients8 -10 parwal (patal) 1-2 medium sized diced potatoes ½ cup chopped onion 1 medium size chopped tomato 1 tespn cumin seeds 1-2 bay leaf 1 tbspn coriander powder ½ tsp cummin powder ½ tsp chilli powder or to taste ½ tespn turmeric powder 1 tespn garlic ginger paste 1 tespn garam masala 3 tbsp mustard oil Or any oil salt to taste.
1.Wash the parwal (patal) and scrape them lightly with knife , cut the ends and cut them half horizontally. (Dont peel the skin of parwal (patal) completely otherwise it will become mushy).