Contributor: Sunita Patil (Pune, India)
Posted since : 15-06-2009
Baby corn and Sweet Corn Grated - 1 cup
Ginger, Garlic and Green Chilli Paste - 2 tsp
Rice flour - 5 tbs
Salt to taste
Cornflakes - 1/2 cup
Water - 1 cup
Schezwan Sauce - 1 cup
Sev - 1/2 cup
Onion, cut in small pieces - 1
Coriander to decorate
Curd - 1/2 cup
Oil for frying
In a bowl mix grated baby corn and sweet corn,
salt and rice flour, knead the dough.
Make small pattice of the dough and deep fry them or shallow fry them on a pan.
Boil water in a kadhai and add cornflakes, it
will become a paste then add
schezwan sauce and little salt.
Place the pattice on a plate, put spoonful of
schezwan sauce on it, then
curd, onion, sev and coriander
You can vary this dish by replacing the baby corn either with potato, or mix vegetables.
Posted since : 20-02-2008
Chapatis - 4
Carrots, grated – ½ cup
Cabbage cut into long strips – ½ cup
Potatoes, boiled - 3
Beetroot - 1
Butter – 1 tbsp
Coriander Leaves, chopped – 1 tbsp
Cheese, grated – 3 cubes
Pepper - to taste
Chaat Masala - to taste
Green Chilies, chopped – 1 tsp
Salt - to taste
You can use the vegetables raw, or may even parboil it, as per your liking.
If you would like to add any other vegetable, you can do so.
Mix grated carrots, cabbage, smashed potatoes, beet, coriander, chilies, salt, pepper, chaat masala and cheese.
Fill this material in the chapati and make a roll.
Then apply butter to it and bake it for 2 minutes or just roast it on low flame over a griddle for 2-3 minutes.
Serve hot with chutney or sauce or pickle or curd or you can just savor as it is without accompaniments.
Posted since : 13-03-2008
Wheat flour - 1 cup
Semolina - 1 cup
Curd - 1 cup
Gram flour - 2 spoon
Green Chilies, finely chopped -3
Onion, finely chopped - 1
Tomato, finely chopped -1
Carrot, grated - 1
Garlic cloves, finely chopped -3-4
Sugar to taste - optional
Coriander leaves, finely chopped - 1/4 cup
Oil for cooking
Mix the wheat flour, semolina and curd, add water to make the batter (same as of Dosa consistency).
Add chilies, garlic, onion, tomato, carrot, salt, sugar and coriander.
Mix the batter thoroughly, so as to avoid making lumps.
Keep the mixture for 5 minutes.
Heat a frying pan, spread some oil on it, spread the mixture on it.
Cook it for 2-3 minutes on medium flame and then flip and cook for 2-3 minutes till it becomes brown from both sides.
Serve hot with chutney or pickle or sauce.