MANGALORE GIRL.

Poulet Roulade & Chou rouge braisé hey there , welcome to my blog page . today i have for you poulet roulade & chou rouge braise . hope you enjoyed making it  Poulet Roulade Ingredients                   Quantity  Chicken breast             1 Chicken mince              20gm Carrot                          10gm Celery                          20gm Leek                                      10gm Parsley                          5gm Flour                               ...

  BEGUN BHAJA hello there . welcome to my blog . hope your are enjoying my updates . today i have for begun bhaja . which is a side dish made with eggplants , and its . severed with fried red chillies   Medium sized Begun/Aubergine/brinjal - 1 no  (the one we use for baingan bharta) Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp  Salt - as needed Sugar - a pinch gram flour-2-3 tsp Mustard oil - for deepfrying dry red chillies -3-4 no (to sever along) Wash and cut the eggplant in thick slices of 1 inch each. Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes. Fry the slices in mustard oil till they are golden brown and crispy. Deep fry the whole dry red chillies and place it on top of the fried eg...

Hey guys welcome back to my blog page . today i have a paratha or if i may say so parotha . yes that's right i have the kerala paratha  for you . its simply and awesome  so let's get stared Ingredients: For Dough: All Purpose Flour / Maida - ½ kg / 500 grams Warm milk-300 ml Oil - 2 tblspn + more for frying paratha Sugar-1 tblspn Salt to taste For Making Paste: Oil - 1/2 cup All Purpose Flour / Maida - 1/2 cup Method: Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. In a bowl add around ½ cup of maida and pour in some oil and make it into a smooth paste and set aside. Divide the Dough in to equal portions. Take a dough ball and spread it into a thin chappati,Add in a tblspn of maida oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set asi...

AVIAL  hello welcome back to my page and today i have a cuisine with is form gods own   country  KERALA so we will see how to make     AVIAL Ingredients needed Ash gourd -3/4 cup Cucumber - 1 cup Carrot -1 Drumstick -1 Beans -6-7 Potato -1 Raw plantain -1 Curd -2 tbsp For the grinding Grated coconut - 1 cup Cumin seeds /Jeera - 1/2 tsp Green chilli -3 For the seasoning Coconut oil - 2-3 tsp Curry leaves - few Preparation  Peel the skin and cut all the vegetables into 2 inch long piece. Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside. Method  Since each vegetable needs different time for cooking, I cooked cucumber, plantain and ash gourd together in a pan separately adding salt needed for that alone.. Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook) Add the grounded ...

CREME DUBARRY Hello, there welcome back to my blog today I have for you creme Dubarry soup. it's a soup made from cauliflowers. the is a semi thick and creme soup . do try it to make it      Portions- 4 S. no. Ingredients                Quantity 1         Cauliflowers                  500 g 2         Onions                           30 g 3          Leeks                             30 g 4 ...

Dail tove  it is a quintessential Konkani style Dal made in almost every Konkani  household without fail and savoured with a lot of passion  and love  Dail Tove Serves 3 You Need: 1 cup toor dal (split pigeon peas) 1 button size ball of soft Hing (asafoetida) 3 green chillies slit (adjust the number as per taste) salt to taste For the tempering/seasoning/tadka: 1/4 tsp mustard 2 dry red chillies 1 sprig of curry leaves (kadipatta) 2 tsp oil (coconut oil preferably) Garnishing (optional) 2 tsp chopped coriander leaves Method: 1. Wash the Toor dal well and pressure cook with sufficient water & 2 green chillies for about 15 minutes (on a slow flame). Turn off, wait for the whistle (weight) to turn loose, remove and churn the dal using a blender or food processor. Add a little water to adjust the consistency 2. Place the dal back on the fire, add salt to taste and the hing dissolved in a little water. Bring the dal to a boil 3...

The first attempt of Indian sweets at home  Rasmalai . For people how don't know what Rasmalai is a sweet dish made with fresh chenna cooked in sugar syrup and rabdi  and believe me it is tastes awesome do try