Wednesday, November 25, 2009

Masala bhindi

2 lbs bhindi,slit into 2 lengthwise
1/2 tsp dhaniya-jeera
1/2 teaspoon turmeric powder
2 teaspoon chilli powder
2 teaspoons chaat masala
1 teaspoon lemon juice
2 tbsp oil

Mix all the ingredients along with bhindi to coat all the bhindi.
Cover a cookie sheet with aluminium foil and spay with a cooking spray or grease the botton with oil with a paper towel. Preheat oven to 350F.
Roast for 20 mins. Stir to turn over the bhindi and broil for 5-8 mins on high. Serve as starter.

Friday, November 20, 2009

Sungta hinga udda

Shrimp 2 lbs
Coconut 1 cup
red chillies 10-12
tamarind paste 1/2 tsp
Coconut oil 4 tbsp
hing 1 tsp

Make a paste out of coconut, tamarind, salt and red chillies. Cook shrimp on a simmered heat along with the ground masala till shrimps are completely cooked. Remove off of heat and add hing and coconut oil and cover the pot with lid for 5 mins.
Serve hot with rice.

Friday, November 13, 2009

Piyave thamboli

This is a gravy that does not require any cooking. It is served cold with hot rice. The masala is made like a chutney and finely chopped onions are added just before serving.

Ingredients for the chutney
1 cup coconut
4 roasted red chillies
1/4 tsp tamarind paste

onion 1
oil 1tsp

Make a fine paste out the above ingredients(except oil and onion)and add oil and chopped onions. Since this is uncooked gravy, keep it refrigerated.
Serve it with rice.