Batata Wada

Batata Vada or Potato Wada: The easy Way

Ingredients (for 4 to 6 wadas depending on size)

• Edible oil (for deep frying of wadas) as required
• Besan (gram flour) 1 cup
• Potatoes (large, boiled, soft and peeled) 2
• Onion (chopped finely) 1
• Clove of garlic (cut to very fine pieces) 4 to 6
• Green chilies (mashed or cut into very fine pieces) 2
• Coriander leaves (green, finely chopped) 2 to 3 strands
• Turmeric 1/4 tea spoon
• Red chili powder 1 table spoon
• Salt to taste
• Sugar as required
• Tomato ketchup or any other chutney

Method

1. Mash the peeled potatoes. Add to it the chopped onion, finely cut or mashed green chilies, finely cut coriander leaves and cut garlics. Add salt and sugar to taste. Mix this very well. (alternatively, take 1 tea spoon oil, heat it and add mustard seeds. When they start spluttering, add onion, green chilies and garlic. Fry for sometime. Add the mashed potatoes, salt, sugar, finely chopped coriander leaves and mix very well. Remove from the stove).
2. Make the balls of required size (suggested size: medium) from this potato mixture.
3. In a bowl, take besan (gram flour). Add red chili powder, turmeric powder and salt. Add water and make a paste of medium viscosity (slightly on thicker side).
4. Heat oil in a deep pan. Take a ball of potato mixture, dip it in besan paste and fry it in oil till it turns light brown in color. Take it out in a serving bowl. Do it for all the potato balls.
5. Eat the potato wadas with tomato ketchup or any other chutney of your choice.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Egg Curry

Tasty Egg Cury

Ingredients

• Eggs (hard boiled, shell removed and cut each egg into 2 equal pieces)- 4
• Onion (large, thinly sliced)- 1
• Onion (large, chopped)- 1
• Tomato (medium size, chopped)- 1
• Edible oil- 5 to 6 table spoons
• Ginger- 1 and 1/2 inch
• Garlic- 6 to 8 flakes
• Coconut (grated)- 1/2 cup
• Red chili powder- 1 tea spoon
• Garam masala powder- 1 tea spoon
• Turmeric powder- 1/2 tea spoon
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Heat 2 table spoons of oil in a pan for a minute.
2. add sliced onion, ginger and garlic.
3. Fry till onions are cooked and transparent.
4. Add coconut and continue to fry till coconut becomes light brown.
5. Swich off the heat.
6. Add garam masala and red chili powder.
7. Make a fine paste of all this in a mixer using water as per requirement.
8. Heat remaining oil in a frying pan and add chopped onions. Fry till onions are pale brown.
9. Add the paste (coconut, ginger, garlic, garam masala and chili powder. Mix and stir.
10. Add tomatoes, sugar and salt. Stir fry for a minute.
11. Add 1/2 cup water and cok till totatoes are pulpy and oil is separated.
12. Add more water if required for maintaining consistency of gravy.
13. In this gravy, add eggs and cook for 2 to 3 minutes adding water if required.
14. Allow to boiled for a minute and switch off heat.
15. Transfer to a serving bowl and garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Jeera Rice

Ingredients

• Basmati Rice- 1 cup
• Cumin seeds- 1 and 1/2 tea spoon
• Edible oil- 2 table spoons
• Bay leaves- 2
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Wash and drain Basmati rice.
2. In a cooker, put oil and heat.
3. Add cumin seeds and bay leaves and stir for few seconds.
4. Add salt and sugar.
5. Add rice and contnue frying for a minute or two.
6. Pour 2 cups of hot water. Stir and mix. Taste the water to ascertain the salt level.
7. Close the lid of the cooker and after one whistle of cooker, immediately switch off the heat. Allow to cool. Open the lid and transfer to a serving bowl. Garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Tomato Pulao

Instant Tomato Pulao

Ingredients

• Basmati Rice- 1 cup
• Large onion- 1
• Tomato (medium size)- 4
• Cumin seeds- 1/2 tea spoon
• Cashew nuts- 2 table spoons
• Cloves of garlic- 8
• Ginger- 1 and 1/2 inch
• Green chili- 1
• Fresh or dry coconut (grated)- 1/2 cup
• Edible oil- 1/4 cup
• Butter- 1 table spoon
• Cinnamon- 2 sticks
• Large cardamom- 1
• Cloves- 4
• Bay leaves- 3
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Make a paste of coconut, ginger, chili and garlic in a mixer.
2. Chop onion.
3. Wash and drain Basmati rice.
4. In a cooker, put oil and heat.
5. Add cumin seeds, bay leaves, cinnamon, cardamom, cloves and stir for few seconds.
6. Add chopped onion. Stir fry till brown.
7. Add coconut ginger garlic paste to it and stir fry.
8. Add chopped tomatoes and stir fry.
9. Add salt and sugar.
10. Add cashew nuts and continue frying.
11. Add rice and contnue frying.
12. Pour 2 cups of hot water. Stir and mix. Taste the water to ascertain the salt level.
    Add butter and mix.
13. Close the lid of the cooker and after one whistle of cooker, immediately switch off the heat.
    Allow to cool. Open the lid and transfer to a serving bowl. Garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Mixed Vegetable Pulao

Zatpat Pulao

Ingredients

• Basmati Rice- 1 cup
• Large onion- 1
• Mixed vegetables (green peas, carrots, cauli flower, diced potatoes, french beans etc)- 1 and 1/2 cup
• Cumin seeds- 1/2 tea spoon
• Cashew nuts- 2 table spoons
• Cloves of garlic- 8
• Ginger- 1 and 1/2 inch
• Green chili- 1
• Edible oil- 1/4 cup
• Butter- 1 table spoon
• Cinnamon- 2 sticks
• Green cardamom- 4
• Large cardamom- 2 to 3
• Cloves- 4
• Bay leaves- 3
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Make a paste of ginger, chili and garlic in a mixer.
2. Chop onion.
3. Wash and drain Basmati rice.
4. In a cooker, put oil and heat.
5. Add cumin seeds, bay leaves, cinnamon, cardamom (green and large), cloves and stir for few seconds.
6. Add chopped onion. Stir fry till brown.
7. Add ginger garlic paste to it and stir fry.
8. Add all the vegetables and stir fry.
9. Add salt and sugar.
10. Add cashew nuts and continue frying.
11. Add rice and contnue frying.
12. Pour 2 cups of hot water. Stir and mix. Taste the water to ascertain the salt level.
13. Add butter and mix.
14. Close the lid of the cooker and after one whistle of cooker, immediately switch off the heat.
15. Allow to cool. Open the lid and transfer to a serving bowl. Garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/