Welcome to "AMCHIGELE VASARI "An extended group of "GSB GENXT"..... The way to win man's(women) heart is through his stomach.. Variety is the spice of life... So let us have all varieties of good food cooked by our amchigele experts... :) In this blog we will have Food, Tips to keep our Vasari Clean, space utilization, Utensils usage, all related to our kitchen...
ENJOY COOKING and Keep POSTING...! Started on 2nd July 2012 on FB and on 4th march 2014 on Blogger...
METHOD: Boil baby potatoes, deskin them. Transfer them to a bowl. Add salt, rice flour, haldi, mirchi, dhaniya, amchur, jeera powders n toss them , keep aside for 30 mins. Heat mustard oil, add jeera, saunf, ajwain, then add crushed ginger n garlic, then add kasuri methi. Then add potatoes. Keep on roasting on low flame till they are crispy. Enjoy hot with rotis, phulkas or dal khichidi.
INGREDIENTS: 1kg maida 500 gm dalda 200 gm ghee half kg sugar vanilla essence 1tsp of soda yellow colour cashew METHOD: I prepared with 1kg maida 500 gm dalda 200 gm ghee half kg sugar to be pwd , few drops of vanilla essence 1tsp of soda yellow colour finely chopped cashew. Heat the dalda then take it in a big bowl. Add soda colour vanilla essence add all other ingredients. Mix well. Then knead it well. I used mixer for kneading just run once will help to form a good dough then prepare into small marble size ball and press into cookie shape . Then bake it I gave it to bakery for baking
INGREDIENTS: potatoes 2 to 3 slits of green chilly salt oil mustard seeds curry leaves red chilli hing METHOD: ya, boil the potatoes & peel it, take 2 glass of water mash the potatoes in it, add 2 to 3 slits of green chilly add salt & boil it, pann of oil, mustard seeds, curry leaves, red chilli & hing. .goes well with hot white rice.
INGREDIENTS: 4tbsp ghee 4tbsp Kashmiri red chilli pd 1tsp ginger garlic paste salt 3tsp curd boiled eggs
METHOD: In a pan add. 4tbsp ghee, in a low flame add 4tbsp Kashmiri red chilli pd, 1tsp ginger garlic paste, salt 3tsp curd fry it for 3 min add boiled eggs with light slit on it.
INGREDIENTS: bingans oil two tomatoes three onions red chilli powder dhania powder garam masala powder salt
METHOD: Take medium size bingans and half cut the same. Fry it in a pan with a table spoon oil. While frying remember to close the pan. Let the bingan fry outside well. Take two tomatoes and three onions and mins into small pieces. Remove the baingan from pan and add chopped onions in remaining oil in the pan. Fry toll it become golden colour. Add chopped tomatoes, red chilli powder, dhania powder and garam masala powder as per your taste. Mix well till it becomes thick gravy. Add required water and salt for taste and stir well. Add fried baingan and keep it closed in low sim. After 5 minutes can serve hot.
INGREDIENTS: 20-22 long red chillies oil 2onions 1/2kg chicken 2tsp ginger garlic paste haldi pd red chilly paste lime juice coriander leaves. METHOD: Sock 20-22 long red chillies for 1hour. Grind it into smooth paste. In a pan add oil 2onions, not brown add 1/2kg chicken cook it. Add2tsp ginger garlic paste, haldi pd, red chilly paste, mix well cover and cook. Add lime juice and coriander leaves.
Clean & Wash Prawns.In a pan heat oil add curry leaves ,ginger garlic paste,shallots finely chopped,Slit green chilly,turmeric powder,pepper powder ,coriander powder ,garam masala and salt.Saute it thoroughly, when golden brown add prawns and 2 tablespoon water(Prawn itself has water in it.If over cooked,Prawn will turn like rubber).Mix well until the prawns are well coated with the masala.Cook for 15 mins in low flame.Prawn Roast is ready !!
INGREDIENTS: coconut shallots garlic curry leaves jeera Green chillies turmeric powder raw banana carrots chevli beans drumsticks Raw mango salt coconut oil mustard seeds curry leaves
METHOD: While grinding coconut, we added few shallots, garlic, curry leaves, jeera, Green chillies and turmeric powder. Grind them coarsely, in fact you can pound it using a pestle n mortar. Chop raw banana, carrots, chevli, beans, drumsticks, Raw mango length wise in 1" pieces n cook with salt n very little water. Heat coconut oil, add mustard seeds, curry leaves, boiled veggies , mix properly, add coconut mix, combine all items properly, check salt. And add coconut oil on the top.
INGREDIENTS: Mixed vegetables cut into 1 inch piece cook with little water and haldi powder Grated coconut 1 / 2 cup Jeera 2 tspn Green chillies as per taste Sour curds 1 cup Curry leaves lots Masala : Grind coconut, jeera and chillies with little water.
METHOD: Cook all the vegetables with haldi powder using very little water.. When it is 75 %cooked add salt. Now add the ground masala and curry leaves. Mix well .. Reduce flame and curd. Cook for 5mins. Switch off the flame and add raw coconut oil. Serve
INGREDIENTS: Vaingan mashinga saang batato oil mustard seeds udad dal chilly pd salt grated coconut
METHOD: cut all 3 veggies. Take oil in a pan .when hot add mustard seeds when they splutter add udad dal .. chilly pd fry then add d veggies,salt and water .cook on slow fire.when done add grated coconut and cook for a min and serve
1 cup cooked white chickpeas/kabuli chana or boiled avarekai 1 medium sized onion/pyaaz, finely chopped or minced 2-3 garlic/lahsun, crushed or finely chopped or minced 1 tsp coriander powder/dhania powder ½ tsp red chili powder/lal mirch powder (optional) 1 tsp cumin powder/jeera powder ½ tsp crushed black pepper or pepper powder 2 tbsp all purpose flour/maida or whole wheat flour/atta 3 tbsp fresh parsley or coriander leaves, finely chopped or minced ½ to 1 tbsp lemon juice (optional) salt as required oil for deep frying INSTRUCTIONS combine all the ingredients in a bowl. mash the chickpeas and mix everything well. form into small or medium sized balls or patties deep fry in hot oil like the way you would do for pakoras/fritters. turn over to the other side whilst frying to ensure that the falafels are evenly fried. drain falafel on kitchen tissues to remove excess oil. serve falafel hot with pita bread or serve as snack/starter with some sauce.
METHOD: · In the bowl in which the pudding is to be made , put ¾ cup sugar and cook over low heat until sugar is melted and golden. Now coat the caramelized sugar to the sides of the bowl by tilting the bowl in a circular motion. · In another bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar. · Place a pressure cooker on the gas with about 4 to 5 cups of water and place the covered bowl containing the mixture in the cooker using a suitable high trivet so that it does not touch the water .Steam for about 30 to 40 mts without the weight. Check if it is done by inserting a knife in the center of the pudding . If it comes out clean, it’s done. If not steam for another 10 mts. · Let the bowl cool to room temperature. To unmold, run a knife around the rim of the bowl. Then cover it with the serving plate. Press the two together and invert it upside down in one quick motion. Gently lift off the bowl and serve warm or chilled. Yield: 6 to 8 servings
INGREDIENTS: ground nuts chilly powder salt besan soda METHOD: mix all using little water. ...keep it for a while. ..fry them in hot oil. ..don't over fry it, it will taste bitter. ..i added bit chat masala before serving. ..Once it's cooled preserve it in air tight container. ..
INGREDIENTS: 4tbsp ghee 4tbsp Kashmiri red chilli pd 1tsp ginger garlic paste salt 3tsp curd add boiled eggs METHOD: In a pan add. 4tbsp ghee, in a low flame add 4tbsp Kashmiri red chilli pd, 1tsp ginger garlic paste, salt 3tsp curd fry it for 3 min add boiled eggs with light slit on it.
Idli Rawa-2 cups wash the rice drin and let it dry totally then make rawa or u can use ready made Idili rawa also then before using wash and keep Grated pumpkin -1and 1/2 cup Grated coconut-2 cups Salt- to taste Jaggery -3 tbsp(optional) Green chillies-4 Ginger-1/2"
Method:
Wash the idli rawa,drain the water and keep it aside. Make a paste of ginger and green chillies coarsely without adding water. Mix all the ingredients mentioned above together Add a ladle of batter in the banana leaf (kele pana) Steam the idli for 20- 25 minutes. Serve it hot with homemade butter or pickle.
