Wednesday, August 3, 2016

Tofu Bhurji

Time 20 min
Tofu 1 cup (grated)
Finely chopped onion 2 medium size
Finely chopped tomato 2 medium size
Red chili powder / Kolhapuri kanda lasun chatney 2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Coriander 1 tsp for garnishing
Oil 2 tbsp
Salt to taste

Keep tofu in water for 1/2 hr. Wash with water for 3-4 times./ Then grate in grater.  
Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add capsicum, fry for 3-4 min. Then add red chili powder/ kolhapuri kanda lasun chatney, Turmeric powder, garam masala, salt fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped paneer to the pan and mix well. Fry for 4-5 min. Switch off the flame, garnish with coriander and serve hot.

Friday, April 29, 2016

Mango Shankarpali

All purpose flour 4 cup
Mango pulp 2 cup (as required)
Milk powder 1/2 cup
Ghee 1/2 cup
Oil for deep frying

Hot ghee and then add to all purpose flour, milk powder allow it to cool. Then add mango pulp as much required to make dough, it should be like chapati dough. Rest dough for 1 hr. Then make 3 inch ball, roll into thin chapati kind. With knife make long strips. Deep fry golden brown.
Very healthy snack for kids.
Recipe developed and contributed by sis Varsha

Sunday, March 27, 2016

Mango Chutney / Bharit

Time 15 min
Raw mango 1/2 cup (of one medium raw mango)
Jaggery grated 2 tbsp
Peanut powder 1 tbsp
Finely chopped onion 1/4 cup
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Roast mango like eggplant. Allow it to cool. Remove cover, take out entire pulp, smash very well (or use grinder)and keep in mixing bowl. Then mix jaggery, red chili powder,  Turmeric powder, onion, peanut powder, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, asafoetida, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari.
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