Food recipes
Rasavangi
Rasavangi
Ingredients:
Brinjal-big size 2nos, Toor dal -1cup,Tamarind(imli)pulp -1 table spoon, turmeric powder 1/4 teaspoon, salt -to
taste
For the paste:coriander 2teaspoon, channa dal 1/2 teaspoon, fenugreek 1 teaspoon, red chilli 10 numbers, haldi powder 1/2
teaspoon, coconut gratings 3 tablespoon,all these ingradients are to be fried dry and ground to a paste.
Directions:
Cut the brinjal into 1 inch blocks. Boil in water and add all the above except toor dal. the dal has to be cooked
separately and finally added to the main portion.
Seasoning:fry in oil mustard, toor dal and coconut gratings and add to the main dish. Also add coriander leaves and Kari
veppu leaves. This dish will have to be made thick and brinjals should not be fully mashed. This dish can be eaten along
with rice and chapathis.
262. Stuffed Brinjal Curry
Split peas dal - 1 1/2 tsp, urud dal - 1 1/2 tsp, coriander seeds - 1 1/2 tsp, whole red peppers - 10, salt to taste
Fry the above in one spoon of oil and grind it into a thick paste.Cut 10 small brinjals diagonally so that the stem portion of
the brinjal opens up. Stuff the brinjal with the ground paste. Heat oil in a fry pan and add the brinjals, keeping the stove at
low heat.Close the pan with a lid and cook for 10 minutes.See that it is not deep fried. Serve hot.
263. Maida Bonda
Maida or All-purpose-flour -2cups, Rice flour - Half cup, Finely chopped onions - 2 onions, Chillies - 2 nos, Cumin seeds -
1 spoon, Sour curd - 1 cup
Method: Mix all the above ingredients and soak for about one hour.Then take some oil in a pan, put small portions of it in
oil,fry them intil they are golden brown.This is good for appetizer.
264. Rava Bonda
Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep
fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become
golden in colour. Serve it with Coconut Chutney. Recipe from Vanitha Thyagu.
265. Palak Paneer
Boil palak with 3 green chillies , 1/2 onion , salt , 1/2 tsp ginger garlic paste , 1/2 tsp turmeric . cool and grind it . Now take a
pan add oil then addsome cumin seeds , mustard seeds , 2 dry red chillies . allow to splutter add in palak paste , 1 glass of
milk and mix well. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Drain on a paper
towel and add to the palak mixture . boil for a few min and serve with hot parathas or puris
Recipe from SATYA
266. Coconut Milk Pulav
Masala : Ginger - 1" piece, Garlic gloves - 6 to 8, green chillies - 14 to 15.
Cut th above into small pieces and grind finely.
Ingredients:
Brinjal-big size 2nos, Toor dal -1cup,Tamarind(imli)pulp -1 table spoon, turmeric powder 1/4 teaspoon, salt -to
taste
For the paste:coriander 2teaspoon, channa dal 1/2 teaspoon, fenugreek 1 teaspoon, red chilli 10 numbers, haldi powder 1/2
teaspoon, coconut gratings 3 tablespoon,all these ingradients are to be fried dry and ground to a paste.
Directions:
Cut the brinjal into 1 inch blocks. Boil in water and add all the above except toor dal. the dal has to be cooked
separately and finally added to the main portion.
Seasoning:fry in oil mustard, toor dal and coconut gratings and add to the main dish. Also add coriander leaves and Kari
veppu leaves. This dish will have to be made thick and brinjals should not be fully mashed. This dish can be eaten along
with rice and chapathis.
262. Stuffed Brinjal Curry
Split peas dal - 1 1/2 tsp, urud dal - 1 1/2 tsp, coriander seeds - 1 1/2 tsp, whole red peppers - 10, salt to taste
Fry the above in one spoon of oil and grind it into a thick paste.Cut 10 small brinjals diagonally so that the stem portion of
the brinjal opens up. Stuff the brinjal with the ground paste. Heat oil in a fry pan and add the brinjals, keeping the stove at
low heat.Close the pan with a lid and cook for 10 minutes.See that it is not deep fried. Serve hot.
263. Maida Bonda
Maida or All-purpose-flour -2cups, Rice flour - Half cup, Finely chopped onions - 2 onions, Chillies - 2 nos, Cumin seeds -
1 spoon, Sour curd - 1 cup
Method: Mix all the above ingredients and soak for about one hour.Then take some oil in a pan, put small portions of it in
oil,fry them intil they are golden brown.This is good for appetizer.
264. Rava Bonda
Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep
fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become
golden in colour. Serve it with Coconut Chutney. Recipe from Vanitha Thyagu.
265. Palak Paneer
Boil palak with 3 green chillies , 1/2 onion , salt , 1/2 tsp ginger garlic paste , 1/2 tsp turmeric . cool and grind it . Now take a
pan add oil then addsome cumin seeds , mustard seeds , 2 dry red chillies . allow to splutter add in palak paste , 1 glass of
milk and mix well. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Drain on a paper
towel and add to the palak mixture . boil for a few min and serve with hot parathas or puris
Recipe from SATYA
266. Coconut Milk Pulav
Masala : Ginger - 1" piece, Garlic gloves - 6 to 8, green chillies - 14 to 15.
Cut th above into small pieces and grind finely.
Printed from https://recipe.bluelayer.org/recipe/62477/rasavangi