Anything for the first time will be fondly remembered and I am no different.Padma has passed this award to me and am so touched.Being new to the food blog community, I least expected something like this.
What do I say
except that the award made my day
It does feel good
and I hope I make more food!
This award comes with the following rules:
1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog
I am pretty much new here and havent taken to reading a lot of food blogs..but from whatever I have read and commented, I would like to pass on this award to
For frying and grinding:
Fennel seeds-1 tea spoon
Cashew nuts- 10-12 soaked in warm water
Oil-2 table spoon
Green chilly-5 chopped
Capsicum-chopped 1/2 cup
Ginger garlic paste- 1 tea spoon
Chilli powder- 1 tea spoon
Eastern curry masala powder- 1 tea spoon
Oil- 2 table spoon
1.Make small pieces out of the malabar parotta.I used the frozen one.
2.In a kadai, pour oil and deep fry the parotta pieces and keep aside.
3.Pour 2 table spoon oil in a kadai, add cloves, cinnamon sticks, fennel seeds and fry them for a minute.
4.Add garlic cloves, onion and fry until light brown.Then add tomatoes and fry till the oil seperates.
5.Keep aside the fried mixture in a plate and let it cool.
6.Once cool,grind the mixture along with the soaked cashew nuts.Keep aside.
7.Pour another 2 table spoon oil and once hot enough, add sliced onion, green chilly and ginger garlic paste and fry until light brown.
8.Add sliced tomatoes and fry.After a while, add chopped capsicum and keep frying.Make sure the capsicum is not over cooked.It taste good when it is kind of crisp.
9.Add chilli powder, eastern curry masala powder and fry till the spices blend.
10.Add the ground mixture to it and mix thoroughly.
Depending upon one’s liking, the deep fried parotta can be dropped into the above mixture and kept soaking in it (OR) the deep fried parotta and the mixture can be added just before serving.I chose the former because I like it soggy.Either way, sprinkle some finely chopped spring onions.The best combination that one could ask for would be onion raita.