CABBAGE IDLI,

Learnt this from my sister Malathi Rao, who has modified what my grandmother did with leaves like colocasia, or  methi. Ingredients: 1 cup finely chopped cabbage 1 cup dosa rice, 1/3 channa daal soaked (my grandmother preferred thuvar because it was lighter) ½ cup coconut scraping. 6-8 red chilli  (can be altered to taste.) 1tsp … Continue reading →

Ram Ladoo

To me Delhi meant, tombs and monuments, and of course street food. The Golgappa’s, aloo tikki and even the chole-bature at Motibagh have their own unique place. But of course golgappa’s rule the roost. But this travel blog on must have Delhi street food named something called “Ram Ladoo” Now this was new, I called … Continue reading →

Bhutta Kachori

http://www.facebook.com/worldfoody 2 cups of Del Monte corn kernels  (If using dehydrated corns then soak it for 2hrs.) 400 gm Maida 4 flakes garlic 2’’ ginger 3 -4 green chillies ½ tsp.  Mango  powder Salt and chilli powder  to taste 11/2 tsp garam masala Chopped coriander leaves Ghee to fry. Method Knead Maida hard along with … Continue reading →

Corn-Banana cutlets.

2 raw bananas ¼ cup milk ½ cup corn. 2  slice toast/bread crumbs. 1 green chilli chopped 2 tbsp Finely chopped coriander leaves Salt to taste Pinch of asafoetida Oil for deep frying. Method: Boil and mash raw bananas, to this add salt, coriander leaves, chopped cashew, green chillies and hing. Mix well, divide into … Continue reading →

Raw Banana cutlets

Raw banana cutlets. 2 raw bananas ½  cup sabudana soaked. ¼ cup milk 1 tbsp chopped cashew 2  slice toast/bread crumbs. 1 green chilli chopped 2 tbsp Finely chopped coriander leaves Salt to taste Pinch of asafoetida Oil for deep frying. Method: Boil and mash raw bananas, to this add salt, coriander leaves, chopped cashew, … Continue reading →

Paneer corn poha

1 cup poha ½ cup paneer diced ½ cup corn 1 onion finely chopped 2 tsp. Biriyani masala 1 tsp. Jeera Pinch of hing Salt to taste. Method: Wash the poha and keep aside to drain. In a wok heat 1 tsp. Of oil, add in the jeera when the jeera spurts add  hing and … Continue reading →