During my childhood I loved to read books & while I was so occupied I loved to eat countless Masala Papads. This is how we used to make it then.
1 minced Tomato
1 minced Onion
1 minced green chillies
Some Desi Ghee
2 pinches of red chilli powder
Roast the papad on a slow gas fire so that it takes on a uniform yellow color & does not burn.
Sprinkle minced tomato, onion & green chilli evenly on the roast papad.
Now heat a little desi ghee in a cooking spoon & add red chillies to the ghee, wait a bit & sprinkle on the roast papad sprinkled with the minced vegetables.
The spicy snack is ready to eat!
Posted in cookery, Cusine, food, rajasthan, rajasthani, recipe, Travel
Tagged Desi Ghee, green chilly, masala, Onion, papad, papadum, papar, popadum, recipe, red chillies, Tomato
Here is a simple recipe to cook Cottage Cheese Masala ( Paneer Masala) for two.
Time Taken : 40 Min.
200 gms Paneer ( Cottage Cheese)
2 Medium Onions Minced
1 Medium Tomato Minced
2 Green Chillies Minced
1 Tea Spoon Garlic Paste ( Heaping)
100 gm Fresh Curd
100 gm Butter
100 gm Fresh Cream
2 Table Spoon Refined Soya Oil
1 Tea Spoon Red Chillies Powder ( Heaping)
1/2 Tea Spoon Coriander Powder (Dhania)
1/2 Tea Spoon Salt Or to taste
1/4 Tea Spoon Turmeric Powder
Pour the oil in a Wok and heat it to little short of smoking point and add the onions. Fry the onions on low heat till they are transparent. Add the minced tomato. Fry some more till the tomatoes are cooked. Add the red chillies powder, dhaniya powder, salt, turmeric powder & some water to cook the mixture. You might have to add some more water once or twice to cook the mixture thoroughly. Add garlic paste & minced green chillies & cook some more. Add the curd and bring the mixture to boil. Making a point to keep string the mixture till it is boiling. Cook the mixture till the whiteness of the curd is gone and redness of the chillies is in the masala. Now stir in the butter. Add the milk cream and cook some more. Now cut the paneer in small pieces and add to the masala.
If you wish you can add a chicken cube to the masala.
Serve it with crisp plain parathas cooked in oil or butter-as per your taste & choice.
Posted in City Life, Cusine, GuestHouse, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan
Tagged Chili pepper, Cook, cooking, Coriander, Cottage cheese, Home, Onion, Paneer, recipe, Tomato
Serves: One Person
Time Taken : Ten Minutes
1 Small green chillies Minced
1 Small tomato Minced
1 Small Onion Minced
2 pinch of salt
2 pinch of red chillies or black pepper
Break the eggs in a small bowl and beat them with a fork for a couple of minutes. Add the salt and the red chillies or black pepper as per your taste. Add onions, tomatoes and green chillies as per your taste. Beat the mixture some more.
Heat some oil in a non stick pan till it is smoking. Lower the flame and pour the egg mixture in the pan. Wait till it is brown on the frying side and turn it and fry the other side till all the egg is cooked to golden brown. If you like your omelette half done then you will have to take it off the heat sooner.
Serve with butter toast and tea.
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Tagged Add new tag, Black pepper, Chili pepper, Cook, Egg, Home, omelette, Onion, recipes, Salt, Tomato