गाजर सफरचंद सुप
Ingredients:
- Carrots: 2 Large
- Apples: 1 Medium
- Coarsely Chopped Onion: 1 Medium
- Butter: 2 tbsp
- Grated Ginger: 1 tsp
- Vegetable Stock or Chicken Broth or Water: As Required
- Salt, Black Pepper to Taste
Procedure:
- Peel apple and carrots. Core apple and cut into 1 inch pieces. Chop carrot into small pieces.
- Heat butter in heavy sauce pan. Then add chopped onion. Cook them until tender or light brown.
- Then add carrots, apple, ginger, salt, black pepper, stock or broth or water. Stir well, heat to boiling over high heat. Then reduce the heat, cover and simmer until carrots are very tender.
- Remove pan from heat. Make smooth puree of this mixture.
- Serve this delicious soup with swirl of cream.
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Ingredients:- American Eggplant
- Ginger - Garlic Paste
- Garam Masala
- Red Chilli Powder
- Small Onion
- Small Tomato
- Coriander Leaves
- Yogurt
- Lemon Juice
- Salt to Taste
- Oil
Procedure:
- Wash and cut american eggplant into around 1 inch thick slices.
- Grind onion, tomato, ginger garlic paste, coriander, salt, garam masala, red chilli powder to smooth paste.
- Transfer this paste into large bowl. Add yogurt and lemon juice and mix well.
- Make 3-4 slits to each eggplant slice so that masala can go inside.
- Coat all slices with masala very well. Let these slices marinate for 30-40 minutes.
- Preheat oven on 350 degree F. Spray cooking on a baking tray. Arrange these marinated eggplant slices and brush remaining marinade on them. Then spray some cooking oil on them. Cook these slices till they become soft, brown. It will take approximately 10 minutes.
- Serve these hot slices as a snack with any kind of chutney/sauce or serve with rice, roti.
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Ingredients:- Skinless Urad Daal ( Skinless Blackgram Daal): 1 Cup
- Finely Chopped Onion: 1/2 Cup
- Finely Chopped Coriander: 1 tbsp
- Finely Chopped Curry Leaves: 1 tsp
- Cumin Seeds: 1 tsp
- Shredded Fresh Coconut: 2 tbsp
- Grated Ginger to Taste
- Green Chillies to Taste
- Salt to Taste
- Oil to Fry
Procedure:
- Wash urad daal 2-3 times and soak in enough water for 5-6 hours.
- Grind daal to a smooth paste for long time with very very little water so that batter becomes very fluffy.
- Then add remaining ingredients to the batter and mix well. If you make vadas immediately then they will not become very oily.
- Heat oil in a kadai.
- For making vadas, wet your hand and take small portion of batter. Make a small hole at the center of the batter with a thumb then slowly put in a oil. Add 2-3 vadas in a kadai at a time.
- On medium heat deep fry these vadas from both sides till they become golden brown.
- Remove these vadas and keep them on paper towel.
- Follow this procedure for remaining batter.
- Serve these hot vadas with any chutney, ketchup or sambar.
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Trupti
Fahsion Deals For Less
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