Friday 22 June 2012

Mango Peanut Salad

Ingredients -

Ripe mangoes - 1 big size
Fried peanuts - 2 tblspns
Mint leaves chopped finely - 2 tblspns
Coriander leaves chopped finely- 1 tblspn
Green chilly chopped - 2
Chat Masala - 2 tblspn
Sugar - a pinch
Lime juice - 1 tspn

Method

Cube the Mangoes.
Deep Fry the peanuts.
Chop coriander and mint leaves.
Cut chillies very fine.

Put the mangoes in a chilled glass bowl.
Add to it the mint and coriander.
Add chillies.
Add peanuts.
Keep in the refrigerator for 1 hour.

Add lime juice and sugar.
Add chat masala.
Serve immediately.

Monday 23 January 2012

Tiffin recipe- Sago cutlets and Badam Modak


Badam Modak –

Almonds – 1 cup – blanched and peeled
Sugar – 4 tblspn
Full Fat Milk – ½ ltr
Saffron – 1 tspn
Elaichi (Cardamom) Powder- ½ tspn
Whole Almonds  - 2 tblspn
Whole Cashew’s – 2 tblspn
Ghee (Clarified Butter) – 1 tspn

Method-

Crush blanched Almonds coarsely in a mixer.
Make a powder from whole almonds and whole Cashews.
Heat a non stick kadhai.
Add ghee.
Add almonds.
Saute till slight brown.
Add milk and stir well.
Cook on  medium flame till milk is reduced to half.
Add Sugar and mix well till sugar is dissolved.
Add cashew powder and almond powder.
Mix well.
Keep on stirring.
Add cardamom powder.
Add Saffron.
Keep mixing till the whole mixture comes together.
Put off the flame.
Allow the mixture to cool.
Shape into modak using modak moulds.
Garnish with whole cashews.

Tip- If u do not have the modak mould, you can shape them into laddoo or any shape you desire.


Sago Tikki –

Sago (sabudana) – 1 cup – soaked for 4-5 hrs.
Boiled Potato –  2 large
Roasted  Peanuts- ½ cup
Cilantro (Fresh dhaniya) – ½ cup
Salt – to taste
Dry roasted Cumin (Jeera) powder – 2 tspn
Dry roasted Black Pepper (crushed) – 1 tspn
Oil – to deep fry as required

For garnish-
Carrot and Beetroot jullienes – 2 tblspns
Tomato sauce – 1/4th tspn
Whole black pepper – for the eyes

Method-
Drain water from sago and get rid of excess water by pressing well between your palms. Keep it aside.
Mash boiled potatoes well.
Crush roasted peanuts coarsely.
Chop cilantro finely.

Mix the sago, potatoes, peanuts.
Add cilantro.
Add to it the roasted cumin powder.
Add crushed pepper.
Add salt.
Bring the mixture together by using your hands.
Do not add any water.
Shape into flat tikki’s.
Heat oil in a kadhai.
Deep fry the sago tikki’s till well done from both sides.
Arrange in the tiffin box.
Use carrot and beetroot jullienes to make hair.
Use pepper to make eyes.
Use sauce (ketchup) to make mouth.