IDLI MANCHURIAN - Won the Web - Site Contest for Mirch Masala - A cookery show telecast on Star Plus

This is a recipe which is very easy to cook and becomes a instant hit served either for breakfast or at tea time.

 IDLI MANCHURIAN - Picked up from a Magazine

INGREDIENTS:

4 left over idlis

1 bunch sping onions, chopped finely

1 small capsicum, cubed

1 onion, cubed

1 carrot, cut in thin strips

3-4 mushrooms

1 tbsp soya sauce

1 tsp chilli sauce

1 tbsp vinegar

2 broken red chilles

1 tbsp tomato chilli sauce

2 tbsp cornflour, dissolved in water

1 tbsp ginger- garlic paste

Salt to taste

METHOD:

1.     In a wok put 1 tbsp oil, add ginger- garlic paste and red chillies. Stir and add all the rest of the vegetables.

2.     Fry for two minutes. Add all the sauces and 1 cup water. Stir as it begins to boil.

3.     Add cornflour dissolved in water. When the gravy thickens, throw in cubed idlis. Mix well.

4.     Serve hot as this dish will become  a mess if re-heated.

Mass Bilahi - Won the Web - Site Contest for Mirch Masala - A cookery show telecast on Star Plus

This recipe is named as Mass Bilahi as in Assamese, Fish in known as Mass and Tomato as Bilahi. This is a very regular feature in every Assamese home during winters. And it is served during the day with rice.

MASS-BILAHI (FISH IN TOMATO CURRY)

Learnt from my Father - in - law after many trials

INGREDIENTS:

Raw Fish (preferably Rohu)    : ½ kg

Tomatoes (chopped)                : ½ kg

Onion                                      : 1 no.

Garlic                                                : 7 cloves

Ginger                                     : 1 inch

Methi Seeds                                      : ½  tsp

Green Chilli (slit)                     : 2 nos.

Jeera Dhaniya Powder             : 1 tsp

Oil                                           : 2-3 tbsp

Rice                                         : 2 tsp softened in water and made to a paste

Lemon Juice                                      : 2-3 tsp

Turmeric powder                     : ½ tsp

Salt to taste

METHOD:

1.     Apply salt, haldi to fish and deep fry till crisp and keep aside.

2.     Make a paste of onion, garlic and ginger.

3.     Heat a wok. Take some oil and add methi seeds. Let it splutter. Then add the paste of onion, garlic and ginger and fry till it is brown.

4.     Add the jeera-dhaniya powder, chilli powder, tumeric powder.

5.     When the oil leaves the sides of the pan add the tomatoes stirring continuosly till the oil leaves the sides of the pan.

6.     Add water,  green chillies and salt.

7.     When it starts boiling add the rice paste and keep stirring.

8.     Now add the fish pieces and cook for sometime( around 5 minutes)

9.     Before removing  add lemon juice and garnish with fresh green dhaniya leaves.

My Favourite Raita - Won the Web - Site Contest for Mirch Masala - A cookery show telecast on Star Plus

This is my favourite for the summers as it is very light and after it is chilled it makes you feel cool. Try it this summers and enjoy the flavour of all fresh ingredients.

MY FAVOURITE RAITA - Picked up from an in - flight Magazine

INGREDIENTS:

800 gms Yoghurt,

450 gms Cucumber,

80 gm Honey,

40 gms Raisins, chopped,

½  tsp White Pepper,

½  tsp  freshly roasted and powdered Cumin seeds,

5 gm Green Coriander, chopped,

Salt to taste,

METHOD:

1.     Peel and Chop or Grate the cucumber finely.

2.     To the whisked yoghurt add honey, raisins, cucumber, white pepper and salt.

3.     Transfer to a serving bowl and garnish with coriander and cumin powder.

4.     You can also add few pudina leaves to garnish.

5.     Serve chilled or at room temperature.