Kurkuri Bhindi Recipe.....!!!!!!

  Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch 

 Ingredients:-
Approx. 1/2 pound okra (bhindi)
1 teaspoon salt
1 tablespoon coriander powder 
1 teaspoon red chili powder 
1/4 teaspoon turmeric powder 
1 tablespoons besan (gram flour) 
2 tablespoon rice flour
Oil to deep fry

Method

1. Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.

2.  okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
3. Sprinkle all the spice salt, red chilli powder coriander powder and turmeric powder over okra and mix it well.

4. Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.

5. Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
Kurkuri bhindi, crispy okra is ready to be served.

Poha Recipe.....!!!!!!!!!!!

 Learn how to make Poha, an easy flattened rice recipe for breakfast at home.

Poha is a very popular Maharashtrian breakfast recipe which is quick and very easy to make. Made from flattened rice, it is a nutritious snack which can be eaten as breakfast or brunch.

Ingredients:

1 cup poha (flattened rice)
1 potato chopped
coriander leaves
1 onion finely chopped
1/2 cup green peas
2 tablespoons oil
1-2 tablespoons roasted/fried peanuts
lemon juice
curry leaves
1 and 1/2 green chilies chopped
1/2 teaspoon mustard seeds
salt to taste
1/2 teaspoon turmeric powder
sev (crunchy Indian noodles)

Method:

- Add the poha thoroughly wash them with water.
- Remove the washed poha in a flat plate. Add water and soak them well for half an hour.

- After the poha get soaked well, heat the pan and add 2 tbsp. oil. Add mustard seeds. Once they pop, add the curry leaves, green chilies and onion. Stir them well.

- Add the potatoes, stir well and cover the pan.

- After a minute, open the lid and add little water. Cover the pan again.
- After a minute, add green peas and turmeric mix well and cover it.

- After the potatoes are nicely cooked, Add the poha and coriander leaves, salt mix well. Squeeze in the lemon juice taken out of about half a lemon.

- Just before serving or while re-heating the poha, Mix the poha well and cover the pan.
_Remove from heat
_Serve hot garnish With green coriander and sev. Now serve and enjoy eating.

Sooji Idli / Rava Idli

    Sooji Idli / Rava Idli 

 Idlis are traditionally made from naturally fermented batter. This ravva Idli in contrast is a quick version which can be made under 30 mins. Because of the flavorful seasoning that goes inside the batter, they taste absolutely delicious. Serve them with the chutney and/ or Sambar to make a complete meal.

Ingredients:-
Coarse Semolina (Sooji/ Upma Ravva) - 1 Cup
Yogurt/ Curd - 1 Cup
Salt - to taste
Water - 1/2 Cup approx
Eno Fruit Salt - 2 tsp
Oil - 1 Tbsp
Green Chilies (finely chopped) - to taste
Curry Leaves - few
Mustard Seeds - 1 tsp
Chanadal - 2 tsp
Urid Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Cashews (Chopped) - 10
Method:-
1. Heat a medium pan
2. Add mustard seeds, allow them to pop.
3. Add in Cumin Seeds and let them sizzle.
4. Add chanadal, urid dal, green chilies , cashews and fry for 10 secs.

5. Add curry leaves, sooji and cook till lite brown. Turn OFF the heat and cool town the mixture.

 
6.Sooji mixture cool town add curd/ butter milk ,salt Mix well and set aside.

7. Meanwhile add 1 1/2 cups of water into the idli cooker and cover with the lid.
8. Allow the water to come to a boil. Meanwhile grease the idli plates with few drops of oil and spread evenly.

9. Finally add in the Eno fruit salt into the batter and gently mix with the prepared batter.

 
10. Add 2 Tbsp of batter to the each mould and stack the idli plates.

11.Put the idli stand into the Idli Cooker with its water boiling,
12. Steam them for 12- 15 mins or until tooth pick inserted at the center comes out clean,
13. Once done, take the stand out from the cooker and rest them on counter for 5 mins.

14. Demould the idlis from the stand and serve them immediately with Chutney and / or Sambar. Enjoy!

For More Recipes on TanvisKitchen

Pineapple Panna Recipe....!!!

               Pineapple panna 

Tomorrow is Holi, the festival of colours

The Pineapple panna drink is fresh mint leaves and cumin powder the beverage ,when served chilled.

Ingredients:-

1 whole pineapple
3 tablespoons of sugar (to taste)
A pinch of salt
1 cup water (or more)
1/4 teaspoon cumin powder (to taste)
1-2 Fresh mint leaves
Method:-

1- Peel the pineapple and cut it into small pieces.
2- Place the pineapple pieces in a blender along with the sugar and pinch of salt,cumin powder, mint leaves . Add 1 cup of water and blend.

3- Check the consistency of the mixture, it should be thin (like a thick lemonade). Feel free to adjust the consistency to your choice by adding more water. And blend it another 15 seconds

5- Using a sieve, filter the juice mixture.
6- Serve cold and decorate with mint leaves!

Veg Manchurian Recipe.........!!!!!!!!!!!!

                  Veg Manchurian

 Mixed Vegetarian Manchurian Dumplings in Indo-Chinese Sauce is a delicious Indian Chinese Recipe made from cabbage, carrot and many other ingredients. This Indian Chinese Dish can be served as a side dish for Vegetable Fried rice, noodles or as a starter. 

Ingredients:-
1 cup grated cabbage
1 cup grated carrot
1 cup chopped spring onion
3-4 crushed garlic
1 tbsp. ginger past
1 tbsp. red chili powder
2 tbsp. corn flour or as needed to get batter
Oil for deep frying
1 tbsp. soya sauce
2 tbsp. tomato ketchup
1 tbsp. chill sauce
1 tbsp. pepper powder
1 tbsp. sugar
1 tbsp. vinegar
2 tbsp. oil
For garnishing:-
Spring onion or chopped cabbage

Method:-
1. Mix grated cabbage, carrots and squeeze the water out from them.
2. Now in a bowl take the squeezed cabbage and carrot, spring onion and mix 1 tbsp. corn flour and add few red chili powders, ginger past and little salt to taste mix this all mixture.

3. Make small balls (like koftas) of the mixture.

4. Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.

5. Now in a separate pan heat 2 tbsp. oil
6. Spring onions, garlic add water, salt, pepper powder, sugar, soya sauce, tomato ketchup, chill sauce, vinegar bring it to a boil.
7. Gently add the fried balls to the sauces.
8. Cook the vegetable Manchurian for 3-4 minutes and serve hot garnish with chopped spring onion, cabbage.
9. Enjoy the veg Manchurian ………….!!!!!!!!!!!

vegetable Pulao Recipe......!!!!!

 Vegetable Pulao Recipe....!!!!!!!!!!

 The rice cooked with spices and vegetables is called as Vegetable Pulao. This is one of the most liked rice varieties and loved by everyone especially the children. Vegetable pulaoe makes a great dish for a formal dinner or can be served as main meal.

INGREDIENTS:-

2 & 1/2 cups boiled rice
1/2 green capsicum cut lengthwise
1 onion cut lengthwise
1 big potato chapped
beans chopped
corn
peas
carrot
2-3 green chill
1 tbsp. kasoori methi
2 tbsp. cashew nuts
2 tbsp. almonds
coriander leaves
1 tbsp. curd/ yogurt
1 tsp. biryani masala
1 tbsp. butter
1 tsp. garlic paste
salt to taste
1 piece cinnamon
2 cloves
1 bay leaf

 
METHOD-
- Heat 1 tbsp. butter in a pan. Add cinnamon stick, cloves and bay leaf.Add onion Cook till onions turn brown.

- Add garlic paste, add all vegetables, cashew nuts, almonds Cook well for 7-8 min.

-Add kasoori methi, briyani masala mix well.

- Add the curd and mix well. Cook for a minute. Throw in some coriander leaves.

- Add the boiled rice Mix well.

- Add salt as per taste.
- Cover and let it simmer for 5-6 min.

-Serve hot Enjoy.........