But I need YOUR help for that. Let’s share the secrets that we use in our kitchen to jazz up simple dishes.
For example: I have come to know Mita’s secret ingredient is pickeled jalapeno peppers. She puts chopped jala. peppers in toast sandwich, pizza etc. (don’t be surprised if you find BIG jar of pickeled jala. peppers in her fridge) One can put jala. peppers on uttapam also.
In (home made) rava dosa/uttapa batter : I sometimes put grated zuchini and give the batter “Vaghar” . (I got this idea from my sis-in-law)
So let us know what ingredients you add/change in your recipes (No matter how simple you think it is but might be new for others).
One secret ingredient every mom adds….
her Love that makes the simplest meal a traet everyday
Sneha nay bhi ek senti dialogue chipka hee diya. :-). Meray aankh main to aansoon aa gaye.
Prashant’s twist is Sambhar powder which he adds to Kadhi & Daal. His Kadhi comes out to be different though yummy. & ofcourse I can’t make it same style. I wonder how come he has not tried sambhar powder in Pav Bhaji yet 😉
Don’t use pickled jalapeno peppers, but the sliced jalapenos for sandwiches/pizza.
Add dabeli masala sometimes in some normal veggie subzi(like grean beans).
Tip picked up from Parul long time ago, put the pani puri puris in oven for few seconds before eating (they become crunchier and nice).
Sneha ka senti comment ne muje “Maaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa”
kehne per majboor kar diya 🙂
You know where does this filmy senti dialogues come from…..writting script for KV Diwali party 🙂 Just kidding….
But for hindi movies mom they can prepare only 3-4 things since 1960’s Kheer, Halwa, Aloo ke paratha….they never learnt anything new over the years
Tea masala in Kadhi also tastes good.
I am still waiting for Swati to write about her tasty chinese/spring dosa recipe 🙂
Sometimes I use pav bhaji masala in some sabjis instead of garam masala.
Rather than Add a Twist i think if you remove a twist i.e. TOMATOES any recipe would taste excellent 😀
I make aloo paratha out of left over dabeli stuffing. Comes out really tasty.
Sometime I use chat masala too in some sabjis. Sneha…tu sach bolti he re….
At the JCNC mahavir jayanti celebration there was dal dhokli and rice for lunch and what a cool way to make dal dhokli it was! Substitute dhokli with pasta (bow/butterfly pasta). Does anyone make it this way?
For quick Radga patties couple of times we have used frozen hash brown pattie, warm them up in oven or tava & use it as Aloo pattie.
Leena has a recipe for soft “Baati” to be used in Dal -Baati. Leena please post it at your convenience. I liked the soft baatis as compared to the authentic hard baatis. She has a recipe for 5-grain Dal too. 🙂
Mix sugar,cardamon powder,saffron,nuts in sour cream & you get yummy shrikhand.
Recently instead of “Baati”, at my mom’s place we made Bhakhari and dal. Not the best option but was definitely healthier with much less amount of Ghee used.
Would definitely love to get soft “Baati” recipe from Leena someday.
Soft Baati recipe –
Knead wheat flour, 1/3 measure rava, salt, baking soda, turmeric, til, ajwain, hot oil and warm water into dough. Make big round pieces from the dough. Boil water. Once the water is boiling, put 1 spoon oil and immerse the round pieces into the water. Cook on high for 10 minutes, then lower heat and cook for about 20-25 minutes until the round pieces are cooked. Remove the pieces from water and let dry. Make small rectangular pieces and fry.
I didnt think the 5 grain dal was exceptional, so not posting the recipe here. Regular toor dal should work well with the baatis.