Sunday, 15 March 2009

Crispy Vegetables




Ingredients:
Rice flour - 1/2 cup
Corn flour - 1 tbsp
Potatoes (sliced) - 1
Broccoli florets -10
Chaat masala
Chilli powder to taste
Salt to taste

Method:
  1. Mix rice flour, corn flour, chilli powder and salt
  2. Mix the vegetables with above mixture sprinkle little water
  3. Deep fry the vegetables in hot oil
  4. remove on paper towel; sprinkle chaat masala on top
Good for tea time snacks

Beetroot Palya








Ingredients:
Beetroot(chopped) - 2 medium
Onion - 1 big
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste

Method:
  1. Heat oil in a frying pan, add mustard when it splutters add dals and fry
  2. Add onion, chillies and curry leaves fry until onions become soft
  3. Now add chopped beetroot fry for a minute
  4. Add salt to taste and sprinkle little water, close the lid and cook in a low flame for 15 mins.
  5. Garnish with fresh grated coconut and coriander


Chunky Tomato Salsa



Ingredients:

Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Olive oil - 1 tsp
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and pepper to taste

Method:
Mix all the ingredients and serve chilled with corn or tortilla chips.

Pitta Bread Pizza



Ingredients:

Pitta bread - 4
Tomato puree - 4 tbsp
Red onion (sliced) - 1
Tomato (sliced) - 1
Green bell pepper (sliced) - 1
Pickled jalapenos - 1 tbsp
Pitted olives - 1 tbsp
Garlic chopped -1tsp
Mixed dried italian herbs-1/2tsp
Olive oil-1tsp
Grated cheddar cheese - 4tbsp

Method:
  1. Apply tomato puree on the pitta bread.
  2. Mix all the vegetables,garlic,herbs and oil, arrange them on top.
  3. Sprinkle cheddar cheese on top.
  4. Bake in the oven at 200o C until cheese melts.