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Originally posted by RedBaron

PP

Good thing I decided to paste your PINK MARTINI recipe before you changed your signature.


Had friends over on Saturday and served it to those who were bold enough to say yes and did they love it.

Similar to a popular cocktail served in many pubs and clubs, though I forget the name they used.

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Bijou Bazaar
http://bijoubazaar22.googlepages.com

Make sure you follow the instructions well !!!

http://www.neatorama.com/2006/06/20/how-to-peel-a-cooked-potato-in-one-shot/

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I want the cultures of all the lands to be blown about my house as freely as possible.
But I refuse to be blown off my feet by any.

Gulab Jamun Flambe.

18-20 Gulab Jamuns in sugar syrup
90 ml brandy

Ensure lights switched off in dining room

Heat 12 gulab jamuns in syrup and pour into receptacle placed on tray.
Pour brandy into ladle and heat over cooking range. Light it on fire with match and pour over gulab jamuns and carry over quickly to dining table while fire still burning.

Wow all your guests who are over for flush or poker.The flaming spectacle and the tinge of booze in the gulab jamuns are out of this world!

That's what happened at our home on Friday.

No bomb alaska http://www.flickr.com/photos/laruth/57374498/ but it does the trick!

DABELI

This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev.
Instead of pomegranate, you can use black or green grapes cut into small pieces.


Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 15 buns.

For the dabeli masala


1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)

For the filling

1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste

Other ingredients


15 small burger buns
butter or oil for cooking

To serve



1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 tablespoons khajur imli ki chutney


For the dabeli masala


1. Roast all the ingredients in a pan for 2 to 3 minutes.


2. Grind to a fine powder in a blender. Use as required.


For the filling


1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.


2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.


How to proceed


1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.


2. Place a portion of the filling on the lower half of each bun.


3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.


4. Sandwich it with the top halves of the burger buns


HOPE U ALL WILL NJOY THIS DISH, PLS LET ME KNOW YOUR COMMENTS.

RGDS
CAJ

Anyone got a good recipe for Pav bhaji? i tried making it a few times, but it just doesnt turn out that great.

Thanks

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There is no key to happiness.... the door is always open.