Tuesday, September 29, 2009

Mushrooms and Capsicum Fry



Mushrooms (sliced)
8 oz
Capsicum (sliced)
1 cup
Oil
2tbsp
Curry Leaves
10
Tomato sauce
1tbsp
Chilly sauce
1 tbsp
Vinegar
1 tsp
Ajinomoto
1/4tsp
Soy sauce
1tbsp
Ginger garlic paste
1tsp
Chilli powder
1tsp
Salt
To taste
Curd
2tbsp
In bowl add mushrooms, tomato sauce, soy sauce, chilly sauce, ajinomoto, vinegar, giner garlic paste, chilli powder, salt and curd. Mix well and keep aside for 15mins.
Heat oil in sauce pan, fry curry leaves, then add marinated mushroom and sauté for 10mins.
Now add capsicum and fry until mushrooms are dry.
Serve with rice or rotti’s

Sunday, September 27, 2009

PAV BAAJI



Cauliflower
1 cup
Carrot
2 (peel and cut into big pieces)
French Beans
15 (cut into halves)
Potatoes (medium size)
2
Green peas
½ cup
Tomatoes (medium size)
2 (finely chopped)
Onions (medium size)
2 (finely chopped)
Capsicum
1 (finely chopped)
Ginger Garlic paste
2 tsp
Red Chili powder
2tsp
Salt
To taste
Pav baaji masala (Everest Company)
1tbsp
Turmeric
1/4tsp
Cardamom
2
Cinnamon
Small piece
Cloves
4
Bay leaves
1
Amchur
1/4tsp
1. Pressure cook cauliflower, carrot, beans, potatoes (do not cut into pieces). Remove potatoes and keep aside. Make a fine puree with remaining vegetables. Reserve stock. Peel potatoes and cut into cubes.
2. Heat 4tbsp of oil. Fry Cardamom, Cinnamon, Cloves and Bay leaves.
3. Now fry onions. When onions are translucent add capsicum fry for 2mins.
4. Now add ginger garlic paste fry for 2 min.
5. Now add tomatoes fry until tomatoes are mashed.
6. Now add green peas and fry for 2mins.
7. Now add chilly powder, salt, Amchur and pav baaji masala. Mix well.
8. Add vegetable puree, stock and potatoes.
9. Stir well and cook for 5min in low flame.
10. Turn off the flame.
11. Heat the pan and fry the pav’\s both sides with ghee
12. Serve baaji with onions, lime and pav’s
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