Desi News, Bollywood Gossip and much more in this issue of Desi-Eye. Also check out the latest Asian Events and Cinema Listings.
 
  Issue 13 : July 2008
 
 
 
 
 

Top Muslim offi cer plans to sue Scotland Yard boss in race row

Congress bites N-bullet - Prepares for Polls

Now, Indian students can work for two years in UK

Arise Sir Salman

Betrayal of trust in the war on terror - US

Desi Eye

Desi health

Good for health BAD for TEETH

Global Indians are returning home: Changing FACE OF INDIA

THE GRIND ON COFFEE

Nano to hit roads by Dussera: Tatas

India China tops Millionaire List
 
 

 

BENGALI BHUNI KHICHUDI

INGREDIENTS

300 gm short grain rice; 200 gm moong dal; 50 gm green peas; 125 gm onion (sliced); 100 gm potato (chopped); 5 gm whole gram masala; 10 gm cumin seeds; 2-3 bay leaves; 70 gm mustard oil; 25 gm ghee; 5 gm
turmeric powder; 5 gm red chilli powder; 10 gm green chilli powder;
10 gm green chilli paste; 10 gm whole green chilli; 50 gm ginger paste; 5 gm cumin seeds; 2 gm garam masala powder; salt and sugar to taste

METHOD

• Soak the rice for 30 minutes and simultaneously boil the dal in a separate vessel

• Add the soaked rice and turmeric powder to the dal and cook it till the
mixture is half done
 

• Lightly fry the potatoes in hot oil and add it to the rice-dal mix

• In another vessel heat some oil and temper with whole spices and bay leaves. Then add this preparation to the rice-dal mix till done

• Add the green peas and green chilli along with a dollop of ghee and powdered spices. Mix well and serve piping hot.
 
 

GUJARATI DAL BHAJIYA

INGREDIENTS

300 gm yellow moong dal; 100 gm udad dal; green chillies (finely chopped); a pinch of baking soda; oil for frying; 2 tsp garlic paste; salt to taste

METHOD

• Soak golden gram and black gram separately for 5 hours. Allow it to dry, then grind each separately to a grainy texture

• Mix the grinded preparations together. Then, add to the preparation some garlic paste, green chillies, salt, baking soda, and 2 tsp hot oil. Mix thoroughly for 10 minutes

• Heat oil in a pan and deep fry a spoonful of this batter to make bhajiyas

• Serve piping hot with your choice of chutney.
 

MAHARASHTRIAN THALI PEETH

INGREDIENTS

200 gm bajra; 100 jowar; 50 gm udad dal; 50 gm chana dal; 25 gm wheat; 25 gm rice; 20 coriander seeds; 10 gm cumin seeds; 5 gm pepper corn; 5 gm red chilli powder; 2 gm turmeric; 150 gm onion (chopped); ¼ bunch green coriander (chopped); 250 ml-300 ml oil; salt to taste
 
 

METHOD

lightly roast the bajra, jowar, udad dal, chana dal, wheat, rice, coriander seeds, cumin seeds and pepper corn separately

• Once roasted mix all of them and grind into a smooth paste. Now add the onions, red chili powder, turmeric, salt and green coriander. Next, pour some water to the preparation to make the dough

• Divide the dough into ten portions and make round balls and fl atten them with your palm on a wet cloth

• Heat the pan and grease it lightly with oil. Place the dough on the pan and peel away the cloth. Cook on both sides on medium
heat. Fry until light brown and serve hot with a dollop of butter, curd or chutney.
 
 

MANGALOREAN GOLI WADA

INGREDIENTS

100 gm maida; 30 gm rice rawa; ½ green chilli (chopped); 1 ½ cup water; salt to taste

METHOD

• Mix all the ingredients in a bowl and set aside for 30-40 minutes

• Heat oil in a pan and deep fry spoonful of this batter to make wadas

• Serve hot with your choice of chutney.