Homemade Spaghetti Pasta

International Main Course Special
Italian Cuisine
Homemade Spaghetti Pasta
Serves 2

 

Another variation is to add Onions Finely Sliced

 

 

Another Variation with more Sauce..

..& Served with Whole Wheat Bread!

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Andhra Style Crispy Semolina Pancake (Rava Dosa/Attu/Dosai)

Indian Vegetarian Breakfast Special
Andhra Cuisine
Andhra Style Crispy Semolina Pancake (Rava Dosa/Attu/Dosai)
Serves 4 (makes about 16-18 Dosas)

Ingredients:
Plain Curd/Yoghurt- preferably little Sour & lightly Whisked
Semolina (Rava/Sooji)- 1 Cup
Rice Flour (Chawal Atta/Biyyam Pindi)- 1 Cup


Salt- To Taste

Fresh Coriander Leaves-
Green Chillies-
Onion- 1 Medium, Finely Chopped (Optional)

Cashewnuts & Dried Coconut Pieces (Kopra)- 5 to 6, Roughly Chopped (Optional)
Cumin Seeds (Jeera)-

Curry Leaves- 7 to 8 

Asafoetida (Hing)- a big Pinch

Extra Light Olive Oil/Olive Pomace Oil- For Drizzling on Dosas

Method:

 Add

Tips:
Can use readymade Rava Dosa Mix if it is easily available in the area, MTR has been a hit in the market for a long time but the company that originally gave MTR their raw material has started on their own
Udupi Ruchi Mixes have been launched nationwide & is sold through distributors

http://myfamilybiz.in/price-list.php?stype=Products

We once tried their Rawa Dosa Mix & Chutney Powder & have liked the quality since

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Ascendas IT Park Food Court

Ascendas IT Park Food Court

CSIR Road, Taramani, Chennai

French Loaf Cafe, Hotel Saravana Bhavan, Kati Roll

KFC, Juice , McDonald’s, Pizza Hut, Subway, The Hyderabadi Food Court, Wang’s Kitchen,

Barista, Cafe Coffee Day, Gangotree, India on a Plate, Noodle House, Palimar Vegetarian Cuisine, Pathankot, Pizza Corner, Qwiky’s Cafe, Sam’s Kitchen, Punjabi Tadkaa, Quenchers,

Brijwasi Sweets @ Chennai

Brijwasi Sweets located on Usman Road T Nagar & Teynampet Chennai

'Catch it if you can' Best Samosas if you get there by 430 pm, piping Hot from the Pan!!

Mathura Pedas are made with lot of Time taking procedure where Dried Milk Solids (Khoya/Mava) is roasted till light Brown in color which then is mixed with Cardamom Powder & finally rolled in Castor Sugar (Bura/Tagar)


 

Milk Cake

Motichur Laddoo 

 

Kesar Peda 



One of the good Samosa-Jalebi  or Doodh-Jalebi (which can be has in a true North Indian style combo) is available here

Fresh Phulka/Roti-Sabzi (without Onion-Garlic) is also some thing to lightly eat as a Tiffin item








Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Okra with North Indian Pickle Spices (Achari Bhindi)

Indian Vegetarian Main Course Special
Punjabi Cuisine

Okra with North Indian Pickle Spices (Achari Bhindi)

Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

LadyFinger/Okra (Bhindi)- 500 Grams

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 2 Tbsp. for Gravy

Fresh LadyFinger/Okra (Bhindi)- ½ Kg.

Onions- 1 Medium, Finely Sliced

For Achari Spice Mix:

Asafoetida (Hing)- ¼ Tsp.

For Tempering (Panch Phoron):

Cumin Seeds (Jeera)- ¼ Tsp.

Fennel Seeds (Saunf)- ½ Tsp.

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Dried Mango Powder (Amchur)- 1 Tsp.

Special Punjabi Garam Masala- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.

Salt- To Taste

Turmeric Powder (Haldi)- ¼ Tsp.

Ginger- 1 Inch, Crushed & Chopped

Garlic- 4 Cloves, Crushed & Chopped

Green Chillies- 2 No’s, Slit & Cut in Half

Onions- 1 Medium, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional)

Curd/Plain Yoghurt- ½ Cup, Whipped

Fresh Cream- ¼ Cup

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Wash, Clean, Completely Dry with a Cloth, Trim both the Ends of Bhindi & Keep Aside

Heat Oil in a Wide Non Stick Skillet/Wok (Kadhai) 

User the ‘Flash Fry’ technique so that the Bhindi gets a Crispy outer layer just like French Fries & till they turn Golden Brown for few Seconds & Keep aside in Absorbent Kitchen Paper

Use the same Deep Fried Oil for Gravy which has retained the Bhindi Flavours

Add Asafoetida, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds & Sauté till the Seeds start to Crackle & Flavours Release

Add Onions, Ginger, Garlic, green Chillies & Sauté till the Onions turn Golden Brown & Caramelized

 

Add Turmeric Powder, Red Chilli Powder, Sprinkle Salt after Bhindi is Semi Cooked & Sauté

Add Curd, Fresh Cream, Bhindi & Combine 

Cook Uncovered on Slow Flame till it is Lighter Green & Tender 

Add Dry Mango Powder, Special Punjabi Garam Masala, Anardana Powder

Sprinkle Dhaniya Patta & Serve Fresh with Punjabi Style Naan/Parantha/Phulka!

Tips:

To get the Perfect Recipe, make sure to follow the Proper Method to Cut the Bhindi like always Wash, Clean, Completely Dry with a Cloth & Trim both the Ends for any Bhindi Recipe so it doesn't get sticky during Cooking

Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

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