STUFFED TOMATOES IN MICROWAVE BY ASHA KIRAN

STUFFED TOMATOES IN MICROWAVE

INGREDIENTS:

Tomatoes

Salt

onion

Potatoes

Carrots

Ginger garlic paste

Soya sauce

Garam masala

Oil

METHOD:

Slice small piece from the top of each tomato. Scoop out carefully. Rub some salt inside the tomatoes, keep them upside down. Take two onion chop into small pieces.bake potato,carrot smash nicely.ln a pan fry onion with little oil add two green chilli, baked vegetables, ginger garlic paste, soya sauce, garam masala. Fill scooped tomatoes with filling. Press well. Put oil in a micro proof bowl. Microwave for 6min or till tomatoes turn soft.

ALOO PATTA GOBHI KI SABZI BY SUPRIYA PAI

ALOO PATTA GOBHI KI SABZI

Ingredients:

3 big potatoes(pressure cook to 3 whistles n cut in big squares)
1 small cabbage chopped lengthwise
2 slit green chillies
1 tomato chopped finely
1medium sized onion chopped
1tsp ginger-garlic paste
1tbsp finely chopped dhania patta
1tsp whole jeera
1\2tsp haldi powder
1\2tsp red chilli powder
1\2tsp amchur powder
1tsp garam masala powder
1\2tsp sugar
salt
oil 

Method:

Heat 2tbsp oil in a pan, splutter jeera, add onions, ginger-garlic paste,green chillies,saute,add haldi powder, chilli powder, amchur powder, then put the chopped cabbage, toss well, add chopped tomatoes, then the boiled and squared potatoes,sprinkle a little water, sugar, check salt,garam masala powder, cook for 7 mins, mix till well blended to a semi dry sabzi, garnish with chopped dhania.

CHETTINAD FISH CURRY BY SUPRIYA BHAT

CHETTINAD FISH CURRY 

 

Ingredients:

Fish - 1/2 kg ( I used pomphret fish)

Oil - 1 tblspn

Mustard Seeds / Kaduku - 1 tsp

Onion - 1 small chopped finely

Tomato - 1 large cut into long slices

Curry Leaves a sprig

Coriander Leaves - 2 tblspn finely chopped

Tamarind Pulp - 3 tblspn

For Sauteing and Grinding:

Oil - 1 tblspn

Fennel Seeds / Saunf / Sombu - 1 teaspn

Onions - 1 large sliced

Garlic Paste - 1 tblspn

Tomato - 1 large chopped

Chilli Powder - 1 tblspn or to taste

Coriander Powder - 2 teaspoon

Turmeric Powder / Manjal Podi - a pinch

Coconut - 1/2 cup grated

Method:

Heat oil in a earthernware kadai. Add in fennel seeds and saute it for a min.

Add in onions and saute for a min. Add in garlic and saute for 30 sec. Add in tomatoes and saute well.

Add in spice powders and saute for a min. Add in coconut and mix well. Take that in blender and puree it well.

Now in the same kadai, add in oil and heat it. Add in mustard seeds and crackle it.

Add in onions and curry leaves. Saute till is golden.

Add in coconut masala and mix well. Cook till oil separates. Add in the long sliced tomatoes and toss well.

Add in tamarind pulp and some water. Mix it well and bring it to boil.

Add in fish pieces and mix well. Season with salt.

Simmer this for 8 to 10 mins till the fish is done. Add in coriander leaves and mix well.

RUSGULLAS IN MICROWAVE BY SANDHYA KINI MAYENKAR

 

RUSGULLAS