Award And Me me..

Its awards time again A new blogger friends of mine again gave me such recognition this week. Vegetable Platter has awarded my blog A GIANT BEAR HUG :):). Giant big big hug to U .

My friend Sireesha passed me the Nice matters blog award. I am so happy to receive this wonderful awards from both of you.

Thanks sooo much to both of you for thinking of me passing this award to me and receiving award from both of you is a great honor. I am so excited and happy to share my awards with u all.

I would like to share this A GIANT BEAR HUG award with

Beyond The Usual

Sumas cousine

Andhra Flavours

Sireesha gave me NICE MATTER AWARD. Thank you Once again sireesha .I wish pass this awards to

Vegetable Platter

srikar's kitchen

Sumascousine suma gave me YUMMY BLOG AWARD.. I like to pass this awards to

Vegetable Platter

Momsrecepie

Congrats Everybody........

Khandvi

Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, sweet coconut grates and aromatic coriander leaves.One of the favorite snack in my family. I learnt to make Khandvi, also called surali chya vadya in Marathi, from my neighbour, a popular Gujarati snack which is quick, easy, and also low-fat. The best part was to cut them into thin stripes and roll them without much fuss!! Whenever I make Khandvi..Yes, I did it and I feel like I am on top of the world . Here I proudly present fluffy, soft, melt in mouth and delicious Khandvi.

Ingredients:
Gram Flour(besan)-11/4 cups
Ginger-1 one inch piece
Green Chillies_2
Yogurt- 1 cup
Salt- as per taste
Turmeric powder-1/2 tsp
Lemon Juice-1 Tbspn
Water-1/2 cup
Oil-4 tbsp
Mustard seeds-1tspn
Asafoetida-apinch
Grated coconut-2tblsp
Chopped corrienderleaves-2tbsp.
Method:
1. Sieve the besan and keep in a bowl.Grind ginger and greenchillies, grease the reverse side of a few thalis .
2. Make buttermilk with yogurt and water.
3. Mix the besan with ginger, greenchillies, salt turmeric powder, lemonjuice and buttermilk.Take care that ther are no lumps.
4. Cookthis mixture over fire till thickens into a thick batter.stir constantly.

5. Quickly spread the mixture over the greased inverted thalis top as thinly as possiblewhile the batter is still hot.( you should do it quickly before batter gets cold and lumpy.If you have somebody to help you,that would be great.I cook alone,so such luck for me.because of one phone call I had to discard the last two spoonfuls.)
6. When cool roll the layer towards you and cut into 1” pieces.

7.Serve garnished with grated coconut and chopped coriander leaves

Kadhai Babycorn

Ingredients:

2- cups chopped baby corn)

2 -big capsicums, deseeded and chopped finely

1- large onion cut into thin strips

1- tsp chopped garlic

1- tsp chopped ginger

Tomato sauce 5-6 tsps

Tomato -2

Coriander seeds- 1 tsp

Cummin seeds- 1 tsp

Chilly powder- 2 tsps

Sugar- 1 tsp

Salt to taste

Oil 3-4 tsps

Fresh coriander for garnishing

METHOD:

1.Dry grind the,coriander seeds and cummin seeds together and make a fine powder

2.Dice tomato and capsicum into 1-inch cubes.

3.Cut, babycorn, into 1-inch length (finger thickness) pieces and boil till just soft.

4.Heat oil in a kadai, add ginger and garlic paste and fry for 3 minutes on medium flame.

5.Add chopped onions and saute till golden in colour.

6.Add red chili powder, crushed coriander & cummin powder , turmeric powder, , tomato puree and stir-fry for 1 minute.

7.Then add, capsicum and tomatoes.

8. Stir-fry for 2 minutes. Add paneer cubes boiled vegetables and continue frying for another 3 minutes.

9.Mix well and add the cut babycorn then add the sugar&,salt.

10.Add a little bit of water if required,cover the pan and cook till almost done(about 10-15 mins)

11.Simmer for a further 5 mins. Now, and the tomato sauce the fresh coriander.

12.And Serve hot in a small kadai with chapatis or parathas.