|For the tempering |
|For the tempering |
3 cups cooked pasta
1 cup chopped red-bellpepper
2 whole red chillies
2 cloves garlic(chopped)
1/2 cup tomato - chopped
6 almonds(skinned and little roasted and ground as a powder)
1 tsp chilli sauce
2 tsp mayonnaise
5 no.s peppercorns
1 tsp or needed salt
1 tbsp olive oil
2 tsp butter
Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
Add almond powder,cooked pasta to the sauce and mix them well.
Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 mins atleast so that the capsicum pieces are half-cooked.
Now add the mayonnaise and mix well for a min.
Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
Serve it hot with Fruit Drink
1. Preheat oven to 425 degrees F. Cut washed, unpeeled potatoes into 1/8-inch thick slices and
place in a single layer on lightly buttered baking sheets.
2. Melt butter in a small saucepan and add onion, salt and pepper to taste
potatoes are crisp and golden.
3. Sprinkle with Parmesan cheese and serve at once.
Basumathi Rice 1 Cup
Salt to Taste
Cut Coriander leaves 2 Tablespoons
Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste
1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk
well to remove all lumps. The mixture should have a thick consistency. Add
salt and cover it and leave it to ferment for 3-4 hours.
2. Make a paste of ginger and green chilies.
3. Add this paste to the fermented mixture. Add turmeric powder and
4. Keep the steamer ready on the flame.
5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small
bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1
lemon. Mix well and add this to the Gram flour mixture.
6. Pour the batter into the greased mold and steam for 10-12 minutes.
7. Cool for sometime. Cut into squares and arrange in a serving
8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to
crackle, remove and pour over the dhoklas.
9. Serve garnished with chopped green coriander leaves and grated
images from google bhai
Nimki Veg | Non Spicy |
Ingredients :( Serves 4 )
2 cups Flour (maida)
1/2 tsp Kala jeera
Oil to fry
1 tsp Salt
Knead the flour with a tablespoon of oil, kala jeera, salt and water. Divide into ten to twelve balls. First roll out very thinly into big puris. Then fold in half and roll gently. Fold again in half. Do this thrice carefully. Heat the oil in a deep frying pan and deep-fry one by one taking care that they do not turn red. It should be of light biscuit colour. Drain onto a kitchen paper. Cool and store in an airtight container. It will keep for a few days.