VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

INGREDIENTS:

Firm Unripe Mangoes         - 1

Onion                                   - 1

Bean sprouts                        - 1 cups

Coriander leaves                  - 1/4 cup 

Spring Onions                      - 4 

Thai Basil                            - 1/4 cup

Fried Tofu                           - 1 cup

Red Chili                              - 1



SALAD DRESSING:

Soy Sauce                             - 3 tsp

Lime Juice                           - 3 tsp

Brown Sugar or Honey       - 2 tbsp

Thai chili  sauce                  - 2 tsp

Peanuts or cashews nuts      - handful 

METHOD:


Mix together all the salad dressing ingredients in a cup.

The dressing should be a mixing of sweet,sour,spicy and salty taste. Set aside.

Take the unripe mango the flesh of the mango should be firm 

Using a medium to large-size grater grate the flesh of the mangoes into a mixing bowl. 

Add the bean sprouts,chopped coriander, cut spring onions, cubed tofu, the chopped red chili, mix well to combine.

Add the dressing and mix again. 

Place on a serving platter. Sprinkle the nuts over top and garnish with thai basil. 

SPICY KARASEV

SPICY KARASEV

SPICY KARASEV

INGREDIENTS:

Besan Flour                    - 1 cup

Rice Flour                       - 1 /4 cup

Baking Powder               - 1/4 tsp

Black pepper                   - 1/2 tsp

Cumin Seeds                   - 1/2 tsp

Dry Red Chilli                 - 1

Garlic cloves                   - 2 

Butter                              - 1 tsp

Salt                                   - to taste

Oil                                   - deep frying

METHOD:

Sieve the besan and rice flour together.


Add the flour,butter,Baking powder and salt..  mix well.

Grind Garlic and red chilli into a paste. Set aside.

Powder pepper and cumin coarsely. set aside

Now Mix to the flour,ground garlic and chilli paste and pepper and cumin powder.

Add little water to make a thick dough.

The dough should not be soft but little bit hard.

Take a frying pan and  add oil to it. 

Use ladle with holes [jalli karandi] hold it to the wrong side.

Take a ball size of dough and rub gently to get karasev shape .

This should be done directly holding ladle above the hot oil. 

Make sure the flame is low.

Turn to the other side and fry it till the sizzling sound settles..

Remove when turned golden brown. 

Drain in tissue paper to absorb the excess oil.

Cool it  and store it in airtight containers will last for weeks.

Spicy Karasev is ready to taste..

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

INGREDIENTS:

All purpose flour            - 1 cup

Sugar                              - 1/2 cup

butter                              - 2 tbsp

Baking powder               - 1/2 tsp

Water                              - 1/2 cup 

Salt                                 - pinch

Oil                                  - for deep frying


Method:


Powder the sugar and keep aside.

Take a large bowl add together flour, powdered sugar, butter and salt. 

Then knead the dough by adding water slowly make a thick dough.

Let the dough rest for 15 mins.

Now make big lemon sized balls of dough and roll it.

Make 1/2 inch thick rotis.

Cut it into small diamond shape pieces and set it aside.

Heat the oil deep fry till golden brown.

Cool it and store it in air tight container.

VEG PUFF

VEG PUFF

VEG PUFF

INGREDIENTS:

Pastry puff sheets             - 1 packet 

Potatoes                             - 3 

Green chilies                      - 2 

Onion                                 - 1

Ginger-garlic paste            - 1 tsp 

Turmeric powder               - 1 tsp 

Coriander powder              - 1 tsp 

Chilli powder                     - 1 tsp 

Oil                                      - 2 tbsp 

Curry leaves                       - 1 sprig

Salt                                     - to taste

Method:

Preheat the oven to 350 degrees F.

Take a frying pan, heat 2 tbsp of oil .

Add mustard and cumin seeds. When splutters 

Add onions, saute till transparent.

Add  ginger-garlic  paste, saute  till the raw smell fades.

Add green chilies and  curry leaves..Then

Add turmeric powder, coriander powder and  red chilli powder saute till the raw smell fades

Now mashed potatoes, salt  mix well.

Remove it from flame  leave it to cool.

Slice each puff sheet into 5 pieces.

Unfold the layers, stuff with the 2 tsp of potato mixture, seal the two sides applying little water to the sides and paste it will. Make a triangle shape.

Repeat the same process for the other pieces.

Keep in pre heated oven for 15 min or till they become golden brown.

Yummy Veg Puff is ready to taste.

Serve hot with tomato ketchup and chilli sauce.

CARAMEL PUDDING

CARAMEL PUDDING

Caramel Pudding

INGREDIENTS:

Sugar                                  -  1 cup

Milk                                    - 3 cups

Eggs                                    - 3

Vanilla essence                  - 1/2 tsp

Nutmeg powder                 - 1/4 tsp

METHOD:

Take a small and heavy saucepan.

Combine 1/2 cup sugar and 1/4th cup water. 

Heat and stir until the syrup turns golden brown colour.

Remove pan from heat and while hot pour the caramel into  mould and spread it to the bottom and sides.

Take a bowl and beat 3 eggs with hand blender.. 

Then add 1 cup sugar and vanilla extract.

Gradually add milk stirring continuously.

Pour this mixture into caramel coated mould. 

Cover the mould tightly with aluminium foil.

Steam this for at least 20 minutes in a steamer.

Cool it and refrigerate as it is tasty when cold.

Serve inverted on a serving plate.

Yummy yummy Caramel Pudding is ready to taste...

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

Wheat flour                   - 2 cups

Potatoes                         - 3 

Onion                              - 1/4 cup

Coriander leaves            - 1 tbsp

Chili powder                  - 1/2 tsp

Turmeric powder           - 1/4 tsp

Chat masala                  - 1/4 tsp

Salt                                - to taste

Oil                                 - 5 tbsp


METHOD:

Boil, peel and mash the potatoes and keep aside..

Chop onion and coriander leaves.

Take a large bowl..

Add wheat flour,turmeric powder and salt,mix well.

Add enough water and knead to make a smooth dough.

Divide the dough into smooth balls,Cover and keep aside.

Take  another bowl add mashed potatoes, onion, coriander leaves,chaat masala chili powder  and salt and mix well.

Divide the potato mixture into equal portion and shape into balls.

Take dough ball and roll it with a rolling pin into rounds.

Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.

Flatten the balls and sprinkle with a little flour and roll them with rolling pin into round chapathis.

Heat a tawa in medium heat.

Then place a paratha on it and cook for 3 minutes.

Turn the paratha, apply some oil on it and spread it all over paratha.

Turn again and apply some oil other side  and cook until golden brown.

Yummy Aloo paratha is ready to taste..

Serve hot with MintCurd or any Raita..

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

INGREDIENTS:

Bottle Gourd                       -  1 

Mustard                               -  1/4 tsp

Channa Dhal                      -  1/2 tsp

Big Onion                           -  1

Green Chili                         -  2

Red Chili                             -  2

Curry Leaves                       -  1 sprig

Grated coconut                   - 2 tsp

Oil                                       -  1 tsp

Salt                                      -  to taste


METHOD

Take a frying pan.. heat oil when hot..

Add mustard red chillies and Channa dal. When  splutters.. add curry leaves..

Add chopped onion, green chilli and  saute  till the onion turns transparent . 

Add the chopped bottle gourd and salt. Add 1/4 cup of water and mix  well. 

Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely absorbed.Add grated coconut  saute for 2 mins ..

Bottle gourd poriyal is ready to taste... 

Goes well with rice ...