SUN TV & Other Recipe Collections

[R]

Different idly(tava fried idly):

Idly 4
haldi 1 tsp
garam masala powder 1/2 tsp
chilli powder 1 tbsp
cumin powder 1 tsp
curry leaves, salt and oil

Mix all powders with enough of salt (since idly has its own salt)and little water to apply as a paste on both sides of the idlies.

Take one idly and apply the pastes on both sides. Chop into lengthy pieces. Meanwhile, heat tava and pour some oil all over the tava. Take the pieces and arrange on the heated tava; when it is crispy, turn over to the other side. Keep the fire in medium to get an even crispiness.

Make sure that the oil is greased all over the tava. When the idlies are done, garnish with cut curry leaves and ready to serve.
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Mixed vegetable pakoda:

Besan flour 1 cup
capsicum 50 g
potato 50 g
cabbage 50 g
green chillies 4
onion cut 1
ginger, curry leaves little from each
lemon juice 1 tsp
oil and salt

Grate the vegetables except for onion. The onion shd be finely cut pieces.

In a bowl, mix all the above veg., and other ingredients. Since we are using the grated vegetables, there is no need to add any water.

Start making oval or round shaped pakodas and deep fry in oil.

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Mint paneer tikka

Paneer cut into lengthy pieces 250 g
mint chutney 1/2 cup
curd 1/4 cup
corn flour 2 tbsp
garam masala powder 1/2 tsp
cumin seed 1/2 tsp
oil and salt.

Mix mint chutney, corn flour, cumin seed or cumin powder, masala, curd and salt well. Take the lengthy pieces of paneer one by one and dip in the mixture; put it on the heated tava applying oil all over the sides just like we do for dosa.

Ready to eat.