Huge varieties of chillies ( mirchi) are found in Rajasthan. An eight inch long variety is split open and filled with potato and masala and fried in besan to make this yummy mirchi vadas.
Serves: 3
Ingredients:
Green Chilies Large - 6 no's
For batter
Gram flour (besan) - 1 cup
Turmeric powder - 2 pinches
Salt to taste
Water as required
For filling:
Potatoes - 3 large ones
Red chilli powder - 1 tsp
Coriander leaves chopped fine - 1/2
Salt to taste
Method of preparation :
Slit the Green Chilies, remove seeds and keep aside.
Make a thick batter with the Gram flour (besan), turmeric powder and salt.
Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well.
Fill the Green Chilies with the potato mix.
Dip the filled Green Chilies in the batter till they are completely covered.
Fry them in preheated oil till golden brown. Serve hot with chutney or sauce.
Thursday, 30 April 2009
Makki Ka Soheta
The soheta is a spicy combination of corn and chicken. It also can be prepared with bajra (millet) instead of corn. In Rajasthan, a sour vegetable called 'kachri' is used. Since it is not available all over India, so here we have used pomegranate seeds instead of Kachri.
Serves 4
Ingredients:
Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos
For Grinding :
Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece
Method of Preparation:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.
Serves 4
Ingredients:
Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos
For Grinding :
Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece
Method of Preparation:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.
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