Ingredients:
Raw rice - 3 cups
Curd - 2 cups
Beaten rice(Aval/Poha) - 1 cup
Carrots (optional)- 2 nos
Cashewnuts(fried)(optional) - 1/2 cup
Methi seeds - 1 tsp
Salt as per taste.
Method:
1. Soak poha or aval, methi seeds in curd.
2. Soak raw rice in water for 5 hours.
3. Grind poha followed by raw rice into a fine paste.
4. Mix them together and add salt to it.
5. Keep it aside for 5 hours.
6. Mix together grated carrots and fried cashews and salt.
7. Heat 1 tbsp of oil in a pan.
8. Pour 2 big spoons of the dosa batter. Do not spread as for normal dosas.
9. Put the carrot mix on it and close with a plate for 1 min.
10. Flip the side and cook for another 1 min.
11. Serve with tomato chutney.
Wednesday, August 22, 2007
Vankaya with Jeelakarra Karam
Jeelakarra Karam Ingredients:
Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.
Method:
1. Grind to smooth without adding water.
Curry Ingredients:
green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped
Method:
1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.
Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.
Method:
1. Grind to smooth without adding water.
Curry Ingredients:
green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped
Method:
1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.
Jeelakarra Karam
Ingredients:
Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt
Method:
1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.
Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.
Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt
Method:
1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.
Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.
Saturday, July 7, 2007
Glossary
| Telugu | English | Hindi | ||
| Allamu | Ginger | Adrak | ||
| Anamulu | Lima Beans | ----- | ||
| Attugulu | Rice Flakes/Beaten Rice | Chivda/Poha | ||
| Avalu | Mustard seeds | Rai | ||
| Bellamu | Jaggery | Gud | ||
| Bendakaya | Ladies Finger/Okra | Bindi | ||
| Biyyampindi | Rice flour | ----- | ||
| BombaiRawa | Semolina | Sooji | ||
| Chekara | Sugar | Shakkar | ||
| Chintapandu | Tamarind | Imli | ||
| Dalchina chekka | Cinnamon | Dalchini | ||
| Dhanialu | Coriander Seeds | Dhaniya | ||
| Elakayi | Cardamom | Elaichi | ||
| Gasagasalu | Poppy Seeds | Khuskhus | ||
| Godumalu | Wheat | Gehu | ||
| Goduma Rawa | Cracked Wheat | ----- | ||
| Inguva | Asafoetida | Hing | ||
| Jajikayi | Nutmeg | Jaiphal | ||
| Jeedi pappu | Cashewnut | Kaju | ||
| Jilakara | Cumin Seeds | Jeera | ||
| Kandi Pappu | Red Gram | Toordal | ||
| Karivepaku | Curry Leaves | Kadi Patti | ||
| Kothimira | Coriander/Cilantro Leaves | ----- | ||
| Kukumpoovu | Saffron | Kesar | ||
| Lavangam | Cloves | Lavanga | ||
| Maidapindi | Allpurpose Flour | Maida | ||
| Majjiga | Buttermilk | ----- | ||
| Mentulu | Fenugreek seeds | Methi seeds | ||
| Minappappu | Black gram | Uraddal | ||
| Munnakaya | Drumstick | Sago | ||
| Neyyi | Ghee | Ghee | ||
| Nuvvulu | sesame seeds | Til | ||
| Paalak | Spinach | Paalak | ||
| Pallilu | peanut/groundnut | ----- | ||
| Pasupu | Turmeric | Haldi | ||
| Perugu | Curds/Yogurt | Dahi | ||
| Pesara pappu | Green Gram | Moong dal | ||
| Pudina | Mint Leaves | Pudina | ||
| Saggubiyyam | Sago | Sabudhana | ||
| Semiya | Vermicelli | Semya/Sevai | ||
| Senagalu | Garbanzo Beans/Chick Peas | Channa | ||
| Senaga pindi | chickpeaflour/Gramflour | Besan flour | ||
| Shanaga pappu | Bengal gram | Chana dal | ||
| Sompu | Aniseeds | Snauf | ||
| Vaumu/Oma | Thymol | Ajwain | ||
| Vellulli | Garlic | Lasan | ||
| Venna | Butter | Makhan | ||
| Yendu Mirapakayalu | Dry Red Pepper | Lal Mirch |
Sarva Pindi
Ingredients:
Rice Flour - 2 cups
Chilli Powder - 1 tsp or Green Chillies - 3 to 5
Salt - 1/2 tsp
Turmeric - a pinch
Curry leaves - 4 or 5 leaves
Split Peanuts - 1/2 cup
Split Yellow Moong Dal - 2 tbsp
Jeera - 1/2 tsp
Coriander leaves finely chopped - 2-3 tbsp
Scallions green part finely chopped - 4
Small Onion - 1
Ginger Garlic Paste - 1 tsp
Method:
Mix all the ingredients together.
Mix the flour mixture with enough warm water to make it to chapati flour consistency.
Divide the dough into 4 equal parts
Press one part into the dough into the inner sides of pan and make small holes into the cake with your finger. These holes make sure that appa is cooked evenly all over.
Pour a teaspoon of oil onto the appa, cover and cook in on medium heat for about 5 mins.
After 5 mins, take the lid off from the pan and cook for 2 more mins. By this time oil starts collecting into the holes made into the appa.
Turn off the fire and enjoy the servappa! It tastes equally good hot or cold.
Repeat the process for other three parts of the dough.
Rice Flour - 2 cups
Chilli Powder - 1 tsp or Green Chillies - 3 to 5
Salt - 1/2 tsp
Turmeric - a pinch
Curry leaves - 4 or 5 leaves
Split Peanuts - 1/2 cup
Split Yellow Moong Dal - 2 tbsp
Jeera - 1/2 tsp
Coriander leaves finely chopped - 2-3 tbsp
Scallions green part finely chopped - 4
Small Onion - 1
Ginger Garlic Paste - 1 tsp
Method:
Mix all the ingredients together.
Mix the flour mixture with enough warm water to make it to chapati flour consistency.
Divide the dough into 4 equal parts
Press one part into the dough into the inner sides of pan and make small holes into the cake with your finger. These holes make sure that appa is cooked evenly all over.
Pour a teaspoon of oil onto the appa, cover and cook in on medium heat for about 5 mins.
After 5 mins, take the lid off from the pan and cook for 2 more mins. By this time oil starts collecting into the holes made into the appa.
Turn off the fire and enjoy the servappa! It tastes equally good hot or cold.
Repeat the process for other three parts of the dough.
Kichidi
Ingredients:
1 cup rice
1/2 cup moongdal
Small piece cinnamon
2 cardamoms
2 cloves
1/2 tsp blackpepper
2 onions
4-5 green chillies
Few curry leaves
1 tbsp gingergarlic paste
salt
Pinch turmeric
Oil or ghee
Coriander leaves
Method:
1. Chop onions, green chillies and coriander leaves.
2. Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
3. Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and
add ginger and garlic paste.
3. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
4. Garnish corinder leaves before serving.
5. Serve khichdi with sambar, curd or any pickle.
1 cup rice
1/2 cup moongdal
Small piece cinnamon
2 cardamoms
2 cloves
1/2 tsp blackpepper
2 onions
4-5 green chillies
Few curry leaves
1 tbsp gingergarlic paste
salt
Pinch turmeric
Oil or ghee
Coriander leaves
Method:
1. Chop onions, green chillies and coriander leaves.
2. Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
3. Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and
add ginger and garlic paste.
3. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
4. Garnish corinder leaves before serving.
5. Serve khichdi with sambar, curd or any pickle.
Aloo Gobi
Ingredients:
1 lb of cauliflower florets
4 big potatoes unpeeled and cubed
1 small onion
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 teaspoon Garam Masala
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste
Method:
1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. (make sure they crackle to release the fragrant flavor)
2. Add the onion and saute for about a minute.
3. Add the potato cubes and cauliflower. Mix well.
4. Add the rest of the spices and salt to taste.
5. Mix well and simmer on low heat. Let the vegetables and spices cook in its own juices. (About 15 minutes)
6. Mix in the chopped fresh coriander leaves.
Note: Use Ghee for best results. (You can find them at Whole Foods or Indian Specialty store)
1 lb of cauliflower florets
4 big potatoes unpeeled and cubed
1 small onion
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 teaspoon Garam Masala
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste
Method:
1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. (make sure they crackle to release the fragrant flavor)
2. Add the onion and saute for about a minute.
3. Add the potato cubes and cauliflower. Mix well.
4. Add the rest of the spices and salt to taste.
5. Mix well and simmer on low heat. Let the vegetables and spices cook in its own juices. (About 15 minutes)
6. Mix in the chopped fresh coriander leaves.
Note: Use Ghee for best results. (You can find them at Whole Foods or Indian Specialty store)
Pesara Vadalu with Erragadda Karam
Ingredients:
2 cups of Moong Dal (Pesar pappu, Split green gram)
1 tbspn Urad Dal(Lenthils,Minapappu)
1 tbspn Bengalgram Dal(Senaga pappu,Kadalparuppu,Chena Dal)
3 Green Chilis
1 inch Ginger Piece
2 cups of Chopped Onions
1/4 tspn Cumin Seeds(Jeelakarra,Jeera,Jeeragam)
A pinch of Hing powder(Asafoetida,Inguva,Perumgayam)
Vegetable Oil for frying
6 R 7 sprigs of Coriander leaves
Curry Leaves
Salt to taste.
Method:
1. Soak Moong dal,Urad dal,Chena dal for 3 hours.Grind it with green chillies, ginger and salt (thick batter like vada).
2. Add Chopped onions and chopped coriander leaves.Heat oil in a pan.Take a ball size of batter on a Ziploc cover sheet(r plantain leaf)& make a hole with a wet hand in the middle and drop into hot oil.
3. Fry until brown and serve hot with erragadda karam.
Erragadda Karam:
Ingredients:
2 cups of chopped Onions(Erragadda,ullipaya is called "Onion" in Telugu,Vengayam in Tamil,Pyaaz in Hindi)
3 soaked RedChillies in water for 15 minutes
salt to taste.
Method:
1. Grind onions and red chillies,salt into a paste.Add 1 tspn Ghee before serving.
2 cups of Moong Dal (Pesar pappu, Split green gram)
1 tbspn Urad Dal(Lenthils,Minapappu)
1 tbspn Bengalgram Dal(Senaga pappu,Kadalparuppu,Chena Dal)
3 Green Chilis
1 inch Ginger Piece
2 cups of Chopped Onions
1/4 tspn Cumin Seeds(Jeelakarra,Jeera,Jeeragam)
A pinch of Hing powder(Asafoetida,Inguva,Perumgayam)
Vegetable Oil for frying
6 R 7 sprigs of Coriander leaves
Curry Leaves
Salt to taste.
Method:
1. Soak Moong dal,Urad dal,Chena dal for 3 hours.Grind it with green chillies, ginger and salt (thick batter like vada).
2. Add Chopped onions and chopped coriander leaves.Heat oil in a pan.Take a ball size of batter on a Ziploc cover sheet(r plantain leaf)& make a hole with a wet hand in the middle and drop into hot oil.
3. Fry until brown and serve hot with erragadda karam.
Erragadda Karam:
Ingredients:
2 cups of chopped Onions(Erragadda,ullipaya is called "Onion" in Telugu,Vengayam in Tamil,Pyaaz in Hindi)
3 soaked RedChillies in water for 15 minutes
salt to taste.
Method:
1. Grind onions and red chillies,salt into a paste.Add 1 tspn Ghee before serving.
Cauliflower - Peas fry
Ingredients:
Cauliflower florets
1 cup frozen green peas
1 cup chopped onions
3 green chillies, finely chopped
1 tspn dhaniya pwd
1 tsp redchilli pwd
A pinch of turmeric
Oil for cooking
Salt to taste
6 sprigs of chopped coriander leaves
Marination:
Wash florets and add red chilli pwd,dhaniya pwd,a pinch of turmeric ,salt according to taste.Keep it for 10 minutes.
Method:
1. Saute onions and green chillies in pan and add marinated cauliflower florets,frozen peas,redchilli pwd , salt.
2. Stir well until peas will get salt and redchilli essence.
3. Add a cup of water to it keep lid for 10 minutes and bring it to boil in simmer.
4. Once the water evaporates the curry (subzi) looks dry.Garnish with Chopped cilantro and serve with hot rice or chapathi or parota .
Cauliflower florets
1 cup frozen green peas
1 cup chopped onions
3 green chillies, finely chopped
1 tspn dhaniya pwd
1 tsp redchilli pwd
A pinch of turmeric
Oil for cooking
Salt to taste
6 sprigs of chopped coriander leaves
Marination:
Wash florets and add red chilli pwd,dhaniya pwd,a pinch of turmeric ,salt according to taste.Keep it for 10 minutes.
Method:
1. Saute onions and green chillies in pan and add marinated cauliflower florets,frozen peas,redchilli pwd , salt.
2. Stir well until peas will get salt and redchilli essence.
3. Add a cup of water to it keep lid for 10 minutes and bring it to boil in simmer.
4. Once the water evaporates the curry (subzi) looks dry.Garnish with Chopped cilantro and serve with hot rice or chapathi or parota .
Mint Pulav
Ingredients:
Basmati rice - 2 cups
Green chillies - 3
Pudina - 2 bunches
Ginger - 1" piece
Jeera - 1/4 tsp
Bay leaf-1
Cinnamon stick-1/2inch
Cloves- 5 nos
Garlic - 3pods
Ginger- 1 inch piece
Cardamon- 2 nos crushed
Bay leaves- 2 nos crushed
Peanuts - 10-15
Ghee - 2 tbsps
Method:
1. Wash the Rice and cook seperately.
2. Grind pudina,green chillies,salt to paste.In a pan, heat the ghee and fry the peanuts & keep aside.
3. Fry onions and greenchillies until it changes to goldenbbrown color.
4. In the same ghee, add the jeera, after it splutters,add the grinded pudina paste,turmeric,bay leaf,cloves pwd,crushed cardamon,ginger-garlic paste add salt and redchilli pwd if neccessary.
5. Fry until raws smell goes
6. Now add rice and mix well.Garnish with peanuts and pudina leaves and serve with any raita.
Basmati rice - 2 cups
Green chillies - 3
Pudina - 2 bunches
Ginger - 1" piece
Jeera - 1/4 tsp
Bay leaf-1
Cinnamon stick-1/2inch
Cloves- 5 nos
Garlic - 3pods
Ginger- 1 inch piece
Cardamon- 2 nos crushed
Bay leaves- 2 nos crushed
Peanuts - 10-15
Ghee - 2 tbsps
Method:
1. Wash the Rice and cook seperately.
2. Grind pudina,green chillies,salt to paste.In a pan, heat the ghee and fry the peanuts & keep aside.
3. Fry onions and greenchillies until it changes to goldenbbrown color.
4. In the same ghee, add the jeera, after it splutters,add the grinded pudina paste,turmeric,bay leaf,cloves pwd,crushed cardamon,ginger-garlic paste add salt and redchilli pwd if neccessary.
5. Fry until raws smell goes
6. Now add rice and mix well.Garnish with peanuts and pudina leaves and serve with any raita.
Drumstick Pickle
Ingredients:
Drumsticks (Munagakayalu)- 5 no,cut into 2" size pieces
Fenugreek seeds - (Menthulu/Methi/Vendhiyam)- 1 tsp,
Mustard seeds - 3 tsp
Cumin seeds - 1/2tspn
Dried Red Chillies - 12 no
Asafoetida - 1/2 tsp
Turmeric powder - 1 tbsp
Garlic - 3 pods,chopped into pieces
Green Chillies - 3,chopped
Sesame oil(Nuvvula nune/Til oil)- 2cups
Lemon juice - 2tspn
Salt to taste
Refined Oil for frying
Method:
1. Wash Drumsticks and wipe dry.Scrape the hard layer slightly, Cut into 2" sized pieces.Heat oil in a pan and steam drumstick pieces for 5 minutes covering with lid.
2. Then add chopped garlic and stir for while and cover and cook for another 5 min and remove from the fire.
3. Take another pan and fry Methi, Mustard seeds, Red chillies, Jeera one after one in 1 tspn of oil until they turn to light brown color and keep it aside.
4. Grind all these spices(MMRC pwd) into a fine powder.Heat Sesame Oil(medium heat)in a pan add Garlic- Drumstick pieces,Ground ingredients, Asafoetida,Turmeric, Salt, Lemon juice.
5. Mix well and stir for 1 minute and remove from fire.
6. Transfer this to a sterilized glass bottle or an earthenware jar and close the lid tightly.Cover with a muslin cloth and keep it in a safe place .
7. Stir the contents of the jar with a wodden ladle(Pickles should kept always away from moisture) for few days, at least once a day because all the spices will mix together
with drumstick pieces and garlic, green chilli pieces along with lemon juice and get marinated nicely.Garlic and green chillies will get nice taste after soaking with lemon juice along with spice mix.
8. You can check for the taste and add oil,salt if neccessary. Pickle is ready to eat after 4 weeks.Mix with hot rice and enjoy the spicy,tangy pickle with Sago Vadiyams.
Drumsticks (Munagakayalu)- 5 no,cut into 2" size pieces
Fenugreek seeds - (Menthulu/Methi/Vendhiyam)- 1 tsp,
Mustard seeds - 3 tsp
Cumin seeds - 1/2tspn
Dried Red Chillies - 12 no
Asafoetida - 1/2 tsp
Turmeric powder - 1 tbsp
Garlic - 3 pods,chopped into pieces
Green Chillies - 3,chopped
Sesame oil(Nuvvula nune/Til oil)- 2cups
Lemon juice - 2tspn
Salt to taste
Refined Oil for frying
Method:
1. Wash Drumsticks and wipe dry.Scrape the hard layer slightly, Cut into 2" sized pieces.Heat oil in a pan and steam drumstick pieces for 5 minutes covering with lid.
2. Then add chopped garlic and stir for while and cover and cook for another 5 min and remove from the fire.
3. Take another pan and fry Methi, Mustard seeds, Red chillies, Jeera one after one in 1 tspn of oil until they turn to light brown color and keep it aside.
4. Grind all these spices(MMRC pwd) into a fine powder.Heat Sesame Oil(medium heat)in a pan add Garlic- Drumstick pieces,Ground ingredients, Asafoetida,Turmeric, Salt, Lemon juice.
5. Mix well and stir for 1 minute and remove from fire.
6. Transfer this to a sterilized glass bottle or an earthenware jar and close the lid tightly.Cover with a muslin cloth and keep it in a safe place .
7. Stir the contents of the jar with a wodden ladle(Pickles should kept always away from moisture) for few days, at least once a day because all the spices will mix together
with drumstick pieces and garlic, green chilli pieces along with lemon juice and get marinated nicely.Garlic and green chillies will get nice taste after soaking with lemon juice along with spice mix.
8. You can check for the taste and add oil,salt if neccessary. Pickle is ready to eat after 4 weeks.Mix with hot rice and enjoy the spicy,tangy pickle with Sago Vadiyams.
Beerakaya (Ridgegourd) Bajji
Ingredients:
Ridgegourd
Red chilli pwd
Salt
Bengalgram dal
Water
Vamu pwd
Oil
Method:
1. Wash Ridgegourd and peel with a vegetable peeler to remove most of the outer skin and rough ridges.Cut into roundshapes and add red chilli pwd ,a pinch of salt to it.
2. Mix bengalgram dal with a sufficient water,salt,redchilli,a pinch of vamu pwd and mix well to make a perfect bajji batter.
3. Heat oil in deep fry pan/kadai dip the ridgegourd rounds into the batter and slowly leave it into the hot oil.
4. Fry the baggis to golden brown color and Strain it on a tissuepaper to take out of excess oil.Serve hot.
Ridgegourd
Red chilli pwd
Salt
Bengalgram dal
Water
Vamu pwd
Oil
Method:
1. Wash Ridgegourd and peel with a vegetable peeler to remove most of the outer skin and rough ridges.Cut into roundshapes and add red chilli pwd ,a pinch of salt to it.
2. Mix bengalgram dal with a sufficient water,salt,redchilli,a pinch of vamu pwd and mix well to make a perfect bajji batter.
3. Heat oil in deep fry pan/kadai dip the ridgegourd rounds into the batter and slowly leave it into the hot oil.
4. Fry the baggis to golden brown color and Strain it on a tissuepaper to take out of excess oil.Serve hot.
Stuffed Okra (Bhindi) Curry
Ingredients:
Bendakaya/Bhindi/Lady's fingers (Tender) - 15 no
Onions - 3 no,finely chopped into small
Red chilli pwd - 2tspn
Mustard Seeds - ½ tspn
Turmeric pwd - a pinch
For stuffing:
Roasted Peanuts - 1cup
Roasted Sesame seeds - ½ cup
Roasted Khuskhus/Gasagasalu - ½tspn
Roasted Dhaniya - 1 tspn
Roasted Dry Coconut pwd - 2 tspn
Salt to taste.
Oil - 2tbspn
Method:
1. Wash and wipe the okra with a cloth and make a slit from the bottom to up of three sides of each Okra.
2. Grind the roasted Peanuts,Sesame seeds,Dhaniya,Khuskhus,Coconut into a fine powder.
3. Take a bowl and add all the ground spice powder,finely chopped Onions,turmeric pwd,salt,redchilli pwd by mixing all together with a 1tspn of oil.
4. Stuff all slitted Okra with this mix and kept the okras for a 15 - minutes aside.By keeping,it increases the flavour.
5. Heat oil in Kadai, add Mustard seeds,allow it to splutter and then Add stuffed Okra and stir for another 2 minutes.Add Oil and cook for another 3 minutes by covering with lid on medium flame.
6. Add the leftover(Onion ,ground pwd) mix and fry for 2 minutes until onions become translucent.
7. Sprinkle little water and stir and cook till Okra becomes tender and make sure to cook in low flame by covering with lid for another 8 minutes
8. so that the color of okra changes to light dark green but stir in the middle to avoid sticking the masala to the kadai.
9. Serve Stuffed Okra /Koorina Bendakaya Koora with hot Steamed Rice.
Bendakaya/Bhindi/Lady's fingers (Tender) - 15 no
Onions - 3 no,finely chopped into small
Red chilli pwd - 2tspn
Mustard Seeds - ½ tspn
Turmeric pwd - a pinch
For stuffing:
Roasted Peanuts - 1cup
Roasted Sesame seeds - ½ cup
Roasted Khuskhus/Gasagasalu - ½tspn
Roasted Dhaniya - 1 tspn
Roasted Dry Coconut pwd - 2 tspn
Salt to taste.
Oil - 2tbspn
Method:
1. Wash and wipe the okra with a cloth and make a slit from the bottom to up of three sides of each Okra.
2. Grind the roasted Peanuts,Sesame seeds,Dhaniya,Khuskhus,Coconut into a fine powder.
3. Take a bowl and add all the ground spice powder,finely chopped Onions,turmeric pwd,salt,redchilli pwd by mixing all together with a 1tspn of oil.
4. Stuff all slitted Okra with this mix and kept the okras for a 15 - minutes aside.By keeping,it increases the flavour.
5. Heat oil in Kadai, add Mustard seeds,allow it to splutter and then Add stuffed Okra and stir for another 2 minutes.Add Oil and cook for another 3 minutes by covering with lid on medium flame.
6. Add the leftover(Onion ,ground pwd) mix and fry for 2 minutes until onions become translucent.
7. Sprinkle little water and stir and cook till Okra becomes tender and make sure to cook in low flame by covering with lid for another 8 minutes
8. so that the color of okra changes to light dark green but stir in the middle to avoid sticking the masala to the kadai.
9. Serve Stuffed Okra /Koorina Bendakaya Koora with hot Steamed Rice.
Jilebi
Ingredients :
Wheat flour
Lentil flour
Hydrogenated Vegetable Oil
Raising agents(sodium bicarbonate, citric acid)
permitted anti-oxidants E320]
a pinch of saffron
1/2 pinch of food color(optional)
1 cup of sugar
1 cup of water
Ghee(clarified butter) r oil for deep frying
Ziploc bag for piping out the batter
Sugar syrup:
Dissolve sugar in the water, over low heat, then cook over high heat till slightly thick.
Method:
1. Sieve the contents of pack and mix with 125ml (4 fl.oz) water,and stir into smooth batter.
2. Pour into a thick ziploc bag and twist it like an icing cone and make a small hole at the end of the cone.
3. Heat 250g of edible oil or Ghee into a shallow pan.
4. Hold nozzle of the ziplog bag just above the surface of the oil, and squeeze to make circles with the batter, starting from the centre and sealing the end in the last half round.
5. Deep fry on a medium heat till crispy and golden on both sides.
6. Immerse jilebis in warm sugar syrup for a minute, and serve hot or cold.
Wheat flour
Lentil flour
Hydrogenated Vegetable Oil
Raising agents(sodium bicarbonate, citric acid)
permitted anti-oxidants E320]
a pinch of saffron
1/2 pinch of food color(optional)
1 cup of sugar
1 cup of water
Ghee(clarified butter) r oil for deep frying
Ziploc bag for piping out the batter
Sugar syrup:
Dissolve sugar in the water, over low heat, then cook over high heat till slightly thick.
Method:
1. Sieve the contents of pack and mix with 125ml (4 fl.oz) water,and stir into smooth batter.
2. Pour into a thick ziploc bag and twist it like an icing cone and make a small hole at the end of the cone.
3. Heat 250g of edible oil or Ghee into a shallow pan.
4. Hold nozzle of the ziplog bag just above the surface of the oil, and squeeze to make circles with the batter, starting from the centre and sealing the end in the last half round.
5. Deep fry on a medium heat till crispy and golden on both sides.
6. Immerse jilebis in warm sugar syrup for a minute, and serve hot or cold.
Gulab Jamun
Gulab Jamun Ingredients:
cup - carnation milk powder
1/2 cup - bisquick - pancake mix (instead of bisquick pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tbsp - butter, melted
whole milk just enough to make the dough
Sugar Syrup Ingredients:
2 cups - sugar
1 cup - water
oil for frying
Gulab Jamun Method:
1. Make the dough by combining the milk powder, Bisquick, butter.
2. Add just enough whole milk to make a medium-hard dough.
3. Divide the dough into 18-20 portions.
4. Make balls by gently rolling each portion between your palms into a smooth ball.
5. Place the balls on a plate.
6. Cover with a damp yet dry kitchen towel.
7. Heat the oil on high and then lower the heat to medium.
8. Slip in the balls into the hot oil from the side of the pan, one by one.
9. The balls must be fried very slowly under medium temperatures.
Sugar Syrup Method:
1. Mix the 2 cups of sugar to 1 cup of water.
2. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".
3. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
4. Transfer this hot syrup into a Corning serving dish.
5. Add the fried gulab jamuns directly into the warm syrup.
6. Leave gulab jamuns in syrup overnight for best results.
Note:
1. Fill a deep frying pan half with corn oil. Heat it to the Mid heat for 5 min. Then reduce the heat to Low and let the oil cool off for 5 minutes. If you try to fry above Low heat, you will kill your gulab jamuns. Add about 15 gulab jamun altogether in the frying pan. In 5-10 minutes they will start floating in oil and will expand to twice their original size, however their color will not change much. Once they get to that state increase the heat to mid and keep turning them until they are light golden. At this point transfer them to serving dish already filled with hot syrup.
2. If Gulab Jamun do not start floating in 5-10 minutes, it means heat is too low and you need to increase the heat
3. If Gulab Jamun start floating immediately or start turning brown quickly, oil is too hot...Let it cool down.
4. Hot syrup should be made in parallel with frying. To make hot syrup add 2 cups of sugar (increase to 3 if you want extreme sweetness) to 4 cups of water. Add 4-5 cardamum shells and their taken out seeds. Mix with a spoon and then heat up at mid heat for 5-10 minutes until sugar is all dissolved in water (do not overheat, that will caramelize the sugar). Transfer this hot syrup to your serving dish and unload gulab jamun from frying pan directly into it.
5. While gulab jamun are in syrup, squish each one lightly (do not break) with a spoon to help them absorb syrup. Leave gulab jamuns in syrup overnight for best results. They can be served hot or cold, with or without syrup.
cup - carnation milk powder
1/2 cup - bisquick - pancake mix (instead of bisquick pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tbsp - butter, melted
whole milk just enough to make the dough
Sugar Syrup Ingredients:
2 cups - sugar
1 cup - water
oil for frying
Gulab Jamun Method:
1. Make the dough by combining the milk powder, Bisquick, butter.
2. Add just enough whole milk to make a medium-hard dough.
3. Divide the dough into 18-20 portions.
4. Make balls by gently rolling each portion between your palms into a smooth ball.
5. Place the balls on a plate.
6. Cover with a damp yet dry kitchen towel.
7. Heat the oil on high and then lower the heat to medium.
8. Slip in the balls into the hot oil from the side of the pan, one by one.
9. The balls must be fried very slowly under medium temperatures.
Sugar Syrup Method:
1. Mix the 2 cups of sugar to 1 cup of water.
2. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".
3. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
4. Transfer this hot syrup into a Corning serving dish.
5. Add the fried gulab jamuns directly into the warm syrup.
6. Leave gulab jamuns in syrup overnight for best results.
Note:
1. Fill a deep frying pan half with corn oil. Heat it to the Mid heat for 5 min. Then reduce the heat to Low and let the oil cool off for 5 minutes. If you try to fry above Low heat, you will kill your gulab jamuns. Add about 15 gulab jamun altogether in the frying pan. In 5-10 minutes they will start floating in oil and will expand to twice their original size, however their color will not change much. Once they get to that state increase the heat to mid and keep turning them until they are light golden. At this point transfer them to serving dish already filled with hot syrup.
2. If Gulab Jamun do not start floating in 5-10 minutes, it means heat is too low and you need to increase the heat
3. If Gulab Jamun start floating immediately or start turning brown quickly, oil is too hot...Let it cool down.
4. Hot syrup should be made in parallel with frying. To make hot syrup add 2 cups of sugar (increase to 3 if you want extreme sweetness) to 4 cups of water. Add 4-5 cardamum shells and their taken out seeds. Mix with a spoon and then heat up at mid heat for 5-10 minutes until sugar is all dissolved in water (do not overheat, that will caramelize the sugar). Transfer this hot syrup to your serving dish and unload gulab jamun from frying pan directly into it.
5. While gulab jamun are in syrup, squish each one lightly (do not break) with a spoon to help them absorb syrup. Leave gulab jamuns in syrup overnight for best results. They can be served hot or cold, with or without syrup.
Paala Undrallu
Ingredients:
1 cup rice flour
2 1/2 cups water
1 cup sugar (you can reduce the quantity)
1 cup grated coconut
1 cup milk
1/2 cup seasame seeds (dry roast for a mt and grind to a coarse pwd)
¼ tsp elachi pwd (cardamom)
Method:
1. Bring 2 cups of water to boil and add the rice flour and immediately cover it with a lid without stirring and reduce heat. Let it cook for 4-5 mts.
2. Turn off heat and cool. Make small balls and keep aside.
3. In another vessel add the sugar and water and bring it boil. Reduce heat and add the grated coconut and stir for a few seconds.
4. Add the rice flour balls and mix.
5. Add the milk and let the balls cook in this syrup for 3-4 mts. Now add the ground seasame seeds pwd and combine well.
6. The consistency should be a slightly thick syrup. Turn off heat. Sprinkle ground elaichi pwd.
1 cup rice flour
2 1/2 cups water
1 cup sugar (you can reduce the quantity)
1 cup grated coconut
1 cup milk
1/2 cup seasame seeds (dry roast for a mt and grind to a coarse pwd)
¼ tsp elachi pwd (cardamom)
Method:
1. Bring 2 cups of water to boil and add the rice flour and immediately cover it with a lid without stirring and reduce heat. Let it cook for 4-5 mts.
2. Turn off heat and cool. Make small balls and keep aside.
3. In another vessel add the sugar and water and bring it boil. Reduce heat and add the grated coconut and stir for a few seconds.
4. Add the rice flour balls and mix.
5. Add the milk and let the balls cook in this syrup for 3-4 mts. Now add the ground seasame seeds pwd and combine well.
6. The consistency should be a slightly thick syrup. Turn off heat. Sprinkle ground elaichi pwd.
Undrallu / Kudumulu
Ingredients:
2 cups raw rice, washed, dried completely and ground to a coarse pwd similar to sooji
4 cups water
1/4 cup Bengal gram / chana dal (soak in water for 5-10 mts and drain)
½ tsp cumin seeds (optional)
1 tsp ghee
Method:
1. Heat ghee in a pan and add the soaked channa dal and fry the dal for a second or two.
Immediately add water and salt, bring to a boil.
2. Once it reaches boiling point, immediately add the ground rice ravva and stir continuously ensuring that no lumps are formed.
3. Once all the water is absorbed and appears like a big lump, cover and cook for 4-5 mts. Turn off heat and cool.
4. Once cool, make big lemon sized balls of the cooked mixture. Undrallu are ready to be offered to Lord Ganesha as naivedyam.
2 cups raw rice, washed, dried completely and ground to a coarse pwd similar to sooji
4 cups water
1/4 cup Bengal gram / chana dal (soak in water for 5-10 mts and drain)
½ tsp cumin seeds (optional)
1 tsp ghee
Method:
1. Heat ghee in a pan and add the soaked channa dal and fry the dal for a second or two.
Immediately add water and salt, bring to a boil.
2. Once it reaches boiling point, immediately add the ground rice ravva and stir continuously ensuring that no lumps are formed.
3. Once all the water is absorbed and appears like a big lump, cover and cook for 4-5 mts. Turn off heat and cool.
4. Once cool, make big lemon sized balls of the cooked mixture. Undrallu are ready to be offered to Lord Ganesha as naivedyam.
Mixed Vegetable Kurma
Ingredients:
French Beans- 10 cut finely
Carrot-1 cut finely
Potato-1 cut finely
Peas- ½ cup
Note: U can use frozen cut veggies too.If u are using so use 2 cups of mixed vegetables which is usually carrot,peas,beans and corn
Onions-2 chopped finely
Tomato-1 big chopped finely
Ginger garlic paste- 3 tsp
Cinnamon- 1stick
Cloves- 4
Star anise-2
Garam masala powder- ½ tsp
Turmeric powder- ¼ tsp
Salt to taste
To grind:
Green chillies-4 to 5 or acc to taste
Coriander seeds- 1tsp
Jeera-1 tsp
Saunf or Aniseed- 1tsp
Cashews -6
Khus khus-1tsp
Coconut 4 to 5 tsp
Coriander leaves- 1 tsp finely chopped
Method:
1. Heat 4 tsp oil and 1 tsp ghee in a pressure cooker . Add cinnamon, cloves and star Anise.
2. Then add the onions, saute for some time and add the ginger garlic paste.
3. Fry for some time and add the tomatoes. Saute till the tomatoes become soft and add all the vegetables.
4. Add salt garam masala and turmeric powder. Then add the ground masala and fry for some time .
5. Add 1 glass of water and pressure cook. Simmer for 5 mins after the 1 st whistle.
6. Garnish with coriander leaves and serve hot with poori or chapathis or paranthas.
French Beans- 10 cut finely
Carrot-1 cut finely
Potato-1 cut finely
Peas- ½ cup
Note: U can use frozen cut veggies too.If u are using so use 2 cups of mixed vegetables which is usually carrot,peas,beans and corn
Onions-2 chopped finely
Tomato-1 big chopped finely
Ginger garlic paste- 3 tsp
Cinnamon- 1stick
Cloves- 4
Star anise-2
Garam masala powder- ½ tsp
Turmeric powder- ¼ tsp
Salt to taste
To grind:
Green chillies-4 to 5 or acc to taste
Coriander seeds- 1tsp
Jeera-1 tsp
Saunf or Aniseed- 1tsp
Cashews -6
Khus khus-1tsp
Coconut 4 to 5 tsp
Coriander leaves- 1 tsp finely chopped
Method:
1. Heat 4 tsp oil and 1 tsp ghee in a pressure cooker . Add cinnamon, cloves and star Anise.
2. Then add the onions, saute for some time and add the ginger garlic paste.
3. Fry for some time and add the tomatoes. Saute till the tomatoes become soft and add all the vegetables.
4. Add salt garam masala and turmeric powder. Then add the ground masala and fry for some time .
5. Add 1 glass of water and pressure cook. Simmer for 5 mins after the 1 st whistle.
6. Garnish with coriander leaves and serve hot with poori or chapathis or paranthas.
Dahi Vada
Ingredients:
For Vadas:
Urad dal - 1 cup,
G. chilles - 3 counts, sliced into rings
ginger - 1/2 inchpiece
Onion – 1, medium, finely chopped
Curry leaves – one sprig
Salt – as per taste
Oil - Deep frying
For dahi:
Yogurt - 500 ml, beaten
Sour cream - 8 oz
G. chillies - 3
Grated coconut - 2 Tblspn
Boondhi – 1 Tblspn
Salt – as per taste
For seasoning:
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - one sprig
Red chilles - 2 count
Method:
1 Grind coconut, g. chillies with 2 tablespoon of yogurt to smooth paste.
2. Beat curd and mix in sour cream, with salt and sufficient water, until you find it slightly thick pouring consistency.
3. Mix in the ground paste. Season the ingredients and sprinkle chopped coriander leaves. Let it wait for the vadas.Soak urad dal for one hour. Grind with very minimal water.
4. While grinding, add ginger, green chilies and salt, continue to grind in wet-grinder/blender till the batter comes to soft, fluffy consistency. Remove and keep them aside.
5. Mix them with chopped onion, g.chillies, curry leaves. Heat oil, when hot, take a ball of batter, and flatten them in your palm, with a hole in center.
6. Drop them in oil, fry till golden brown and crispy on both sides. When you take those vadas out, drop them in a bowl of water for 20 second and then take them out to drop in the dahi mixture.
7. Serve with boondhi’s on the top. These dahi vadas are so soft and easily melts in mouth. Trust me they don’t need any soaking time and it can be served immediately.
Note: Vadas prepared this way can be served hot with chutney and it called Methu Vada (only variation is adding boiled, mashed potato (1 count) to the urad dal batter).
For Vadas:
Urad dal - 1 cup,
G. chilles - 3 counts, sliced into rings
ginger - 1/2 inchpiece
Onion – 1, medium, finely chopped
Curry leaves – one sprig
Salt – as per taste
Oil - Deep frying
For dahi:
Yogurt - 500 ml, beaten
Sour cream - 8 oz
G. chillies - 3
Grated coconut - 2 Tblspn
Boondhi – 1 Tblspn
Salt – as per taste
For seasoning:
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - one sprig
Red chilles - 2 count
Method:
1 Grind coconut, g. chillies with 2 tablespoon of yogurt to smooth paste.
2. Beat curd and mix in sour cream, with salt and sufficient water, until you find it slightly thick pouring consistency.
3. Mix in the ground paste. Season the ingredients and sprinkle chopped coriander leaves. Let it wait for the vadas.Soak urad dal for one hour. Grind with very minimal water.
4. While grinding, add ginger, green chilies and salt, continue to grind in wet-grinder/blender till the batter comes to soft, fluffy consistency. Remove and keep them aside.
5. Mix them with chopped onion, g.chillies, curry leaves. Heat oil, when hot, take a ball of batter, and flatten them in your palm, with a hole in center.
6. Drop them in oil, fry till golden brown and crispy on both sides. When you take those vadas out, drop them in a bowl of water for 20 second and then take them out to drop in the dahi mixture.
7. Serve with boondhi’s on the top. These dahi vadas are so soft and easily melts in mouth. Trust me they don’t need any soaking time and it can be served immediately.
Note: Vadas prepared this way can be served hot with chutney and it called Methu Vada (only variation is adding boiled, mashed potato (1 count) to the urad dal batter).
Sambar Powder
Ingredients:
200 gms Corriander seeds
100 gms Red chilli
25 gms Black Pepper
25 gms Cumin Seeds
25 gms Channa Dal
25 gms Urad Dal
25 gms Rice
10 gms Fenugreek seeds 10gms
Turmeric Powder
salt to taste
Asofoteda a pinch
Curry Leaves
5Cloves
2 tspGhee
Method:
1. Heat the ghee in a large tawa and add all the ingredients and fry them till they are golden brown .
2. Grind the to a fine powder.
200 gms Corriander seeds
100 gms Red chilli
25 gms Black Pepper
25 gms Cumin Seeds
25 gms Channa Dal
25 gms Urad Dal
25 gms Rice
10 gms Fenugreek seeds 10gms
Turmeric Powder
salt to taste
Asofoteda a pinch
Curry Leaves
5Cloves
2 tspGhee
Method:
1. Heat the ghee in a large tawa and add all the ingredients and fry them till they are golden brown .
2. Grind the to a fine powder.
Kuzhi Paniyaram
Ingredients:
Raw rice - 1 cup
Idly rice - 1 cup
Urad dhal - 1 handful
Fenugreek - 1 tsp
Salt to taste
Cooking Soda - a pinch
Oil
Method:
1. Soak rice, dhal and fenugreek for 4-5 hrs and grind to the consistency of dosa batter.
2. Add salt and ferment overnight.
3. Add the soda to the batter and mix thoroughly.
4. Heat the kuzhipaniyarm kadai and wipe the moulds with oil.
5. Pour spoonfuls of batter into each round and add oil along the sides. (If it a non-stick kadai can use less oil. Else use more oil so that the paniyarams get released easily)
6. Allow it to cook on a medium heat. Turn the paniyarams upside down and apply a little oil.
7. Allow to cook. The total cooking time will not exceed 4 min. per set of 7 paniyarams.
8. Serve hot with onion chutney or coriander chutney.
Raw rice - 1 cup
Idly rice - 1 cup
Urad dhal - 1 handful
Fenugreek - 1 tsp
Salt to taste
Cooking Soda - a pinch
Oil
Method:
1. Soak rice, dhal and fenugreek for 4-5 hrs and grind to the consistency of dosa batter.
2. Add salt and ferment overnight.
3. Add the soda to the batter and mix thoroughly.
4. Heat the kuzhipaniyarm kadai and wipe the moulds with oil.
5. Pour spoonfuls of batter into each round and add oil along the sides. (If it a non-stick kadai can use less oil. Else use more oil so that the paniyarams get released easily)
6. Allow it to cook on a medium heat. Turn the paniyarams upside down and apply a little oil.
7. Allow to cook. The total cooking time will not exceed 4 min. per set of 7 paniyarams.
8. Serve hot with onion chutney or coriander chutney.
Sunundalu
For 15 medium-sized laddus
Ingredients:
3 cups of whole urad dal
1½ to 1 3/4 cups of sugar
1 cup of melted ghee at room temperature
Method:
1. Roast the urad dal to golden color slowly and on low heat, continuously stirring in a big iron skillet.
2. Grind urad dal and sugar to superfine sand like powder.
3. Adding melted ghee to the urad dal-sugar powder
4. Urad dal-sugar powder and ghee mixture being made into laddus.
Ingredients:
3 cups of whole urad dal
1½ to 1 3/4 cups of sugar
1 cup of melted ghee at room temperature
Method:
1. Roast the urad dal to golden color slowly and on low heat, continuously stirring in a big iron skillet.
2. Grind urad dal and sugar to superfine sand like powder.
3. Adding melted ghee to the urad dal-sugar powder
4. Urad dal-sugar powder and ghee mixture being made into laddus.
Chicken Lollypops
Ingredients:
Chicken leg (Drumstiks) - 16 no's (skinless leg)
Garlic paste - With 8 - 10 cloves
Red chilly paste - 2 tsp
Soya sauce - 2 tsp
Vinegar - 1 tsp
White pepper powder - 1 tsp
Ajinomoto (Monosodium Glutamate) - 1/4 tsp
Spring onion greens (chopped) - 4 sprigs
Salt - To taste
For the batter:
Corn starch - 3/4th tea cup
Refined flour (Maida) - 3/4th tea cup
Eggs - 2
Cooking oil - Enough to deep fry
Salt - To taste
Method:
1. Wash and clean the chicken wings and drain the water from the pieces.
2. To give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one end of the thick bone.
3. These lollipop shaped chicken pieces are available in the supermarkets or ask the butcher to do it for you.
4. Mix in the marinade ingredients (garlic paste, red chilly paste, Soya sauce, vinegar, Ajinomoto, white pepper powder, chopped spring onion greens and salt) in a bowl and add the chicken leg.
5. Marinate for about two hours. As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs, salt, one teaspoon of chilly paste and enough water to make a thick batter in a another bowl. Rest the batter for 15 - 20 minutes.
6. Heat sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4 minutes, on a medium flame, until golden brown and crisp. Drain the oil and serve hot.
7. Garnish with lemon wedge.
Serves: 4
Note: To make the red chilly paste, immerse about 7/8 dry red chilies in water for about 5 minutes before it is made into a paste.
Chicken leg (Drumstiks) - 16 no's (skinless leg)
Garlic paste - With 8 - 10 cloves
Red chilly paste - 2 tsp
Soya sauce - 2 tsp
Vinegar - 1 tsp
White pepper powder - 1 tsp
Ajinomoto (Monosodium Glutamate) - 1/4 tsp
Spring onion greens (chopped) - 4 sprigs
Salt - To taste
For the batter:
Corn starch - 3/4th tea cup
Refined flour (Maida) - 3/4th tea cup
Eggs - 2
Cooking oil - Enough to deep fry
Salt - To taste
Method:
1. Wash and clean the chicken wings and drain the water from the pieces.
2. To give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one end of the thick bone.
3. These lollipop shaped chicken pieces are available in the supermarkets or ask the butcher to do it for you.
4. Mix in the marinade ingredients (garlic paste, red chilly paste, Soya sauce, vinegar, Ajinomoto, white pepper powder, chopped spring onion greens and salt) in a bowl and add the chicken leg.
5. Marinate for about two hours. As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs, salt, one teaspoon of chilly paste and enough water to make a thick batter in a another bowl. Rest the batter for 15 - 20 minutes.
6. Heat sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4 minutes, on a medium flame, until golden brown and crisp. Drain the oil and serve hot.
7. Garnish with lemon wedge.
Serves: 4
Note: To make the red chilly paste, immerse about 7/8 dry red chilies in water for about 5 minutes before it is made into a paste.
Gobi Manchuria
Ingredients:
1 Medium Gobi/Cauliflower - cut into florets
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 Tbsp Soy Chili Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1/2 Capsicum- Sliced lengthwise
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil for deep frying
Method:
1. Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt( as per taste) along with little warm water to make a thick paste.
2. Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
3. Now in a kadai heat little oil and fry onions till transparent.
4. To this add chopped garlic cloves and fry them until transparent.
5. Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy.
6. Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and saute it for a few secs.
7. To this add about 3 tbsp of water and the above fried and cooled gobi bajias.
8. Garnish with fresh coriander leaves and serve hot.
Tip: Bajias should not be hot here. This is to maintain the crispiness even after added to the sauce mixture
1 Medium Gobi/Cauliflower - cut into florets
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 Tbsp Soy Chili Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1/2 Capsicum- Sliced lengthwise
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil for deep frying
Method:
1. Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt( as per taste) along with little warm water to make a thick paste.
2. Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
3. Now in a kadai heat little oil and fry onions till transparent.
4. To this add chopped garlic cloves and fry them until transparent.
5. Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy.
6. Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and saute it for a few secs.
7. To this add about 3 tbsp of water and the above fried and cooled gobi bajias.
8. Garnish with fresh coriander leaves and serve hot.
Tip: Bajias should not be hot here. This is to maintain the crispiness even after added to the sauce mixture
Gobi Lollypops
Ingredients:
1/2 Medium sized Cauliflower cut into big flower heads
3 Tbsp Besan Powder
2 Tbsp Corn Flour
1 Tbsp Rava
1 Tbsp Rice Powder
1 Tbsp Butter - melted
2 Tbsp Chili Powder
1 tsp Cumin Powder
1tsp Coriander Powder
.5 tsp Turmeric Powder
1 tsp Garam Masala Powder
Red Food Color
Oil for frying
Method:
1. Mix in all the above mentioned powder ingredients with little water to make a nice thick batter. Add in nice and hot melted butter to it.
2. Now add the food colour.
3. Dip nice big flower-heads into this batter and deep fry them until nicely browned and cooked.
4. Serve hot and crisp with Coriander-coconut Chutney and Sweet chutney.
1/2 Medium sized Cauliflower cut into big flower heads
3 Tbsp Besan Powder
2 Tbsp Corn Flour
1 Tbsp Rava
1 Tbsp Rice Powder
1 Tbsp Butter - melted
2 Tbsp Chili Powder
1 tsp Cumin Powder
1tsp Coriander Powder
.5 tsp Turmeric Powder
1 tsp Garam Masala Powder
Red Food Color
Oil for frying
Method:
1. Mix in all the above mentioned powder ingredients with little water to make a nice thick batter. Add in nice and hot melted butter to it.
2. Now add the food colour.
3. Dip nice big flower-heads into this batter and deep fry them until nicely browned and cooked.
4. Serve hot and crisp with Coriander-coconut Chutney and Sweet chutney.
Gobi 65
Ingredients:
Cauliflower-1
Cornflour-3 tbsp
Capsicum- 1 small cut into thin strips
Onion- 1 cut into thin strips
Tomato sauce- 1 ½ tsp
Soya sauce- 1 tsp
Ajinimotto- a pinch
Chilli sauce(optional) – ½ tsp
Chilli powder- 1 tsp
Salt to taste.
Oil
Method
1. Clean the cauliflower and cut into small florets. Soak it in hot water for 5 minutes.
2. Drain the cauliflower florets and add corn flour,salt and chilli powder to it. Do not add water to it. Just fold in with ur hands. If needed just sprinkle very little water.
3. Heat oil in a pan and deep fry the florets till golden brown . set aside.
4. Add 2 tsp of oil in another pan and saute the onions and green pepper strips for 2 to 3 mins till the onions are transparent. Remove from fire and set aside.
5. In the same pan add 1 tsp of oil and add add the sauces and ajinimotto. Immediately add the cauliflower florets and saute for 2 minutes in a slow flame. Then add the onion ,greenpepper strips. Remove from flame. Gobhi 65 is ready to eat.
Cauliflower-1
Cornflour-3 tbsp
Capsicum- 1 small cut into thin strips
Onion- 1 cut into thin strips
Tomato sauce- 1 ½ tsp
Soya sauce- 1 tsp
Ajinimotto- a pinch
Chilli sauce(optional) – ½ tsp
Chilli powder- 1 tsp
Salt to taste.
Oil
Method
1. Clean the cauliflower and cut into small florets. Soak it in hot water for 5 minutes.
2. Drain the cauliflower florets and add corn flour,salt and chilli powder to it. Do not add water to it. Just fold in with ur hands. If needed just sprinkle very little water.
3. Heat oil in a pan and deep fry the florets till golden brown . set aside.
4. Add 2 tsp of oil in another pan and saute the onions and green pepper strips for 2 to 3 mins till the onions are transparent. Remove from fire and set aside.
5. In the same pan add 1 tsp of oil and add add the sauces and ajinimotto. Immediately add the cauliflower florets and saute for 2 minutes in a slow flame. Then add the onion ,greenpepper strips. Remove from flame. Gobhi 65 is ready to eat.
Chilly Chicken
Ingredients:
Chicken with bones 1/2 kg.
Hot Green Chilies cut length wise 15nos.
Capsicum cut length wise 1 nos.
Onions 1 big.
Soya sauce 4tsp.
Ajinomoto 1/2 tsp.
Red chillie powder 1/2 tsp.
Salt according to taste.
Oil 1/4 of a cup.
Turmeric a pinch.
Ginger Garlic paste 1/2 tsp.
Method:
1. Cut the chicken into pieces wash them and pat dry with a tissue paper and keep it aside (it is important that the chicken pieces are dry)
2. Heat the oil in an iron bandi then add the onions first and fry them for about 5 min then add half of the green chilles and half of the capsicum and let fry for another 5 min.
3. Then add the ginger garlic paste and stir for 10 sec .Now add the chicken pieces and continuously stir for 20 min .
4. When the chicken is half cooked add the Soya sauce,ajinamoto,turmeric, red chillie powder, at this point u might get some water accumulating in the bandi make sure that u completely fry the chicken till they is no water it is important to stir it continuosly and cook till the chicken it completely done.
5. Just before the chicken is ready to be taken aside from the heat add the remaining green chilies and capsicum stir it again for another 10 min.Serve Hot
Chicken with bones 1/2 kg.
Hot Green Chilies cut length wise 15nos.
Capsicum cut length wise 1 nos.
Onions 1 big.
Soya sauce 4tsp.
Ajinomoto 1/2 tsp.
Red chillie powder 1/2 tsp.
Salt according to taste.
Oil 1/4 of a cup.
Turmeric a pinch.
Ginger Garlic paste 1/2 tsp.
Method:
1. Cut the chicken into pieces wash them and pat dry with a tissue paper and keep it aside (it is important that the chicken pieces are dry)
2. Heat the oil in an iron bandi then add the onions first and fry them for about 5 min then add half of the green chilles and half of the capsicum and let fry for another 5 min.
3. Then add the ginger garlic paste and stir for 10 sec .Now add the chicken pieces and continuously stir for 20 min .
4. When the chicken is half cooked add the Soya sauce,ajinamoto,turmeric, red chillie powder, at this point u might get some water accumulating in the bandi make sure that u completely fry the chicken till they is no water it is important to stir it continuosly and cook till the chicken it completely done.
5. Just before the chicken is ready to be taken aside from the heat add the remaining green chilies and capsicum stir it again for another 10 min.Serve Hot
Chicken Manchurian
Ingredients:
Chicken thighs 4 no.(skinned and cut into cubes of size 1/2" each.)
8 pods Garlic chopped fine.
1 small Onion chopped fine
1 tsp Soya sauce or as required
1 tsp Tomato ketchup or as required
1/4 tsp Chilli Pwd (optional)
8 no. Green Chillies chopped fine
4 tsp Refined Oil
1/4 cup all purpose flour/Maida
2 tbsp Cornflour
Salt to taste
Method:
1. Rub salt and marinate chicken for an hour.
2. Make a batter of maida and cornflour and soak the chicken pieces into it.
3. Deep fry the chicken pieces and keep aside.
4. Heat oil in a pan and add garlic, onion and green chillies and fry till crispy and brown.
5. Now add chilli pwd, salt to taste, add deep fried chicken pieces, tomato ketchup and soya sauce.
6. Fry at high flame (may be for 7-8 mins) till the chicken becomes soft and absorbs ketchup and sauce.
7. Add water while stirring if necessary. Delicious chicken manchurian is ready to be served as a snack.
Chicken thighs 4 no.(skinned and cut into cubes of size 1/2" each.)
8 pods Garlic chopped fine.
1 small Onion chopped fine
1 tsp Soya sauce or as required
1 tsp Tomato ketchup or as required
1/4 tsp Chilli Pwd (optional)
8 no. Green Chillies chopped fine
4 tsp Refined Oil
1/4 cup all purpose flour/Maida
2 tbsp Cornflour
Salt to taste
Method:
1. Rub salt and marinate chicken for an hour.
2. Make a batter of maida and cornflour and soak the chicken pieces into it.
3. Deep fry the chicken pieces and keep aside.
4. Heat oil in a pan and add garlic, onion and green chillies and fry till crispy and brown.
5. Now add chilli pwd, salt to taste, add deep fried chicken pieces, tomato ketchup and soya sauce.
6. Fry at high flame (may be for 7-8 mins) till the chicken becomes soft and absorbs ketchup and sauce.
7. Add water while stirring if necessary. Delicious chicken manchurian is ready to be served as a snack.
Chicken Fried Rice
Ingredients:
Plain vegetable oil - 1/3 cup
Chicken(diced) - 1/3 lb or Meat(cooked, cubed or shredded) - 2 cups
Onion (diced) - 1 no
Salt - As reqd
Pepper - As reqd
Garlic pods (finely chopped) - 3 nos (finely chopped)
Fresh ginger (peeled and finely chopped) - 2" piece
Whole scallions (thinly sliced;white and green separated) - 3 nos
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) (lightly beaten) - 4 nos
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups
Method:
1. Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.
2. Add the chicken and cook, stirring occasionally, until lightly browned.
3. Add onions, salt and pepper.
4. Cook for 1 - 2 mins, until onion is fragrant.
5. Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
6. Add the frozen vegetables.
7. Cook, until just defrosted, but still crisp.
8. Transfer contents of the skillet to a large bowl.
9. Heat 2 tbsp of oil in the same pan.
10. Add the eggs and season with salt and pepper.
11. Stir the eggs constantly and cook, until almost set, but still moist.
12. Transfer the egg to the bowl.
13. Heat up the remaining oil in the same pan.
14. Add rice and use a spoon to break up any clumps.
15. Add salt and pepper and stir-fry the rice to coat evenly with oil.
16. Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17. Stir the rice again, breaking up any new clumps.
18. Add the scallion greens.
19. Transfer to the bowl.
20. Stir all the ingredients together with the rice.
21. Adjust the seasoning with salt and pepper, if necessary.
22. Serve hot.
Plain vegetable oil - 1/3 cup
Chicken(diced) - 1/3 lb or Meat(cooked, cubed or shredded) - 2 cups
Onion (diced) - 1 no
Salt - As reqd
Pepper - As reqd
Garlic pods (finely chopped) - 3 nos (finely chopped)
Fresh ginger (peeled and finely chopped) - 2" piece
Whole scallions (thinly sliced;white and green separated) - 3 nos
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) (lightly beaten) - 4 nos
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups
Method:
1. Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.
2. Add the chicken and cook, stirring occasionally, until lightly browned.
3. Add onions, salt and pepper.
4. Cook for 1 - 2 mins, until onion is fragrant.
5. Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
6. Add the frozen vegetables.
7. Cook, until just defrosted, but still crisp.
8. Transfer contents of the skillet to a large bowl.
9. Heat 2 tbsp of oil in the same pan.
10. Add the eggs and season with salt and pepper.
11. Stir the eggs constantly and cook, until almost set, but still moist.
12. Transfer the egg to the bowl.
13. Heat up the remaining oil in the same pan.
14. Add rice and use a spoon to break up any clumps.
15. Add salt and pepper and stir-fry the rice to coat evenly with oil.
16. Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17. Stir the rice again, breaking up any new clumps.
18. Add the scallion greens.
19. Transfer to the bowl.
20. Stir all the ingredients together with the rice.
21. Adjust the seasoning with salt and pepper, if necessary.
22. Serve hot.
Thursday, June 28, 2007
Chinese Fried Rice
Ingredients:
2 cup of Basmati Rice
2 Carrots
1/4lb Beans
6-8 Green chillies
2 bunches of Spring Onions (with Leaves)
Salt to taste
2 tsp Pepper
1/2 tsp china salt (Ajanamoto)
1 tblsp soya sauce
2 tblsp of Oil
Method:
1. Cook basmati rice separately with little salt.
2. Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them separately with little salt.
3. Take 2 tblsp of oil in the sauce pan and heat it.
4. When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
5. Add little china salt, soya sauce to veggies and cook for 1 minute.
6. Add basmati rice and mix well and fry for 2-3 minutes.
7. Add 1 tsp of pepper powder at the end.
Toppings: (optional)
1. Egg scrambled with little salt and chilli powder.
2. Chicken small pieces fried with little salt, chilli and masala.
3. Mince meat small pieces fried with little salt, chilli and masala.
2 cup of Basmati Rice
2 Carrots
1/4lb Beans
6-8 Green chillies
2 bunches of Spring Onions (with Leaves)
Salt to taste
2 tsp Pepper
1/2 tsp china salt (Ajanamoto)
1 tblsp soya sauce
2 tblsp of Oil
Method:
1. Cook basmati rice separately with little salt.
2. Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them separately with little salt.
3. Take 2 tblsp of oil in the sauce pan and heat it.
4. When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
5. Add little china salt, soya sauce to veggies and cook for 1 minute.
6. Add basmati rice and mix well and fry for 2-3 minutes.
7. Add 1 tsp of pepper powder at the end.
Toppings: (optional)
1. Egg scrambled with little salt and chilli powder.
2. Chicken small pieces fried with little salt, chilli and masala.
3. Mince meat small pieces fried with little salt, chilli and masala.
Plain Pan Cake
Ingredients:
2 cups all purpose flour
6 tsp. baking powder
1/4 cup sugar1 tsp.
salt
2 eggs
2 cups milk
1/3 cup Wesson oil or Equal
Method:
1. Mix flour, baking powder, sugar and salt.
2. Beat eggs, stir in milk and Wesson oil.
3. Add dry ingredients, beat to a smooth batter.
4. Drop by teaspoonfuls or (pour from pitcher) onto hot ungreased griddle.
5. Bake until underside is golden brown and bubbles appear over surface; turn and bake other side.
2 cups all purpose flour
6 tsp. baking powder
1/4 cup sugar1 tsp.
salt
2 eggs
2 cups milk
1/3 cup Wesson oil or Equal
Method:
1. Mix flour, baking powder, sugar and salt.
2. Beat eggs, stir in milk and Wesson oil.
3. Add dry ingredients, beat to a smooth batter.
4. Drop by teaspoonfuls or (pour from pitcher) onto hot ungreased griddle.
5. Bake until underside is golden brown and bubbles appear over surface; turn and bake other side.
Bagara Rice
Ingredients:
Rice - 2 cups
Onions - 2 nos (cut straight)
Green chillies - 3 nos (slit)
Mint leaves(Pudhina) - 1 small cup
Bay leaves - 2 to 3 nos
Cloves - 3 to 4 nos
Cinnamon - 2 small sticks
Curd - 1/2 cup
Salt - As reqd
Ghee - As reqd
Method:
1. Heat ghee in a pressure pan.
2. Add bay leaves, cloves, cinnamon and mint leaves.
3. Fry for a while.
4. Add onions and green chillies and saute.
5. Add curd and salt.
6. Add the rice along with 1 1/2 cups of water.
7. Close the lid and cook upto 2 - 3 whistles.
8. Serve hot with raita or chicken gravy.
Rice - 2 cups
Onions - 2 nos (cut straight)
Green chillies - 3 nos (slit)
Mint leaves(Pudhina) - 1 small cup
Bay leaves - 2 to 3 nos
Cloves - 3 to 4 nos
Cinnamon - 2 small sticks
Curd - 1/2 cup
Salt - As reqd
Ghee - As reqd
Method:
1. Heat ghee in a pressure pan.
2. Add bay leaves, cloves, cinnamon and mint leaves.
3. Fry for a while.
4. Add onions and green chillies and saute.
5. Add curd and salt.
6. Add the rice along with 1 1/2 cups of water.
7. Close the lid and cook upto 2 - 3 whistles.
8. Serve hot with raita or chicken gravy.
Malai Kofta
Ingredients for the Kofta:
Potatoes - 4 no,boiled
mashedPaneer - ½ cup
Heavy Cream - 4tspn
Beans - ¼ cup,boiled
Peas - ¼ cup, frozen/Boiled
Green chillies - 4no,crushed
Onion - ½ cup,chopped
Raisins - 5 no,chopped
Red chilli powder - 1tspn
Dhaniya pwd - 1 tspn
Garam masala pwd - ½ tspn
Besan - 2 tspn
Salt to Taste
Oil for frying & cooking
Ingredients for gravy:
Onions,chopped - 2 no
Tomato - 1,boiled and pureed
Garlic - 2 no, crushed
Ginger - 1" inch size piece,crushed
Red chilli pwd - 1tspn
Turmeric - a pinch
Garam masala pwd - ½ tspn
corainder pwd - ½ tspn
Poppy seeds pwd - 4 tspn,fried witout oil
Cashewnuts pwd - 15 no
Method:
1. Mash the boiled potatoes and add grated paneer and all the ingredients one by one and make the mixture into cylindrical size shape with 3" size and keep it aside.
2. Adding Besan to kofta stops splitting while deep frying.Deep fry these koftas to golden brown color.
3. Drain and place koftas on a tissue paper to remove excess oil.
4. Heat Oil in a sauce pan and fry onions until translucent and chopped garlic,ginger and fry along with onions .
5. Remove from fire and grind it into a paste.
6. Heat a tsp of oil and fry this onion paste for 1 minute and add tomato puree andmix and cook until raw smell goes and starts thickening.
7. At this stage ,add garam masala pwd,dhaniya pwd,red chilli pwd,and stirr well.Grind the fried poppy seeds,cashewnuts into a fine paste by adding a ¼ cup of milk(Optional water).
8. Add this ground paste to gravy and mix well and add salt .
9. Cook til the gravy becomes thicken and add malai /heavy cream to make more thicken.
10. When the gravy is ready to serve ,add the koftas and remove from fire.
11. Garnish with Coriander leaves.
12. MalaiKofta goes well with Chapathi,Naan,Kulcha,Roti.
Potatoes - 4 no,boiled
mashedPaneer - ½ cup
Heavy Cream - 4tspn
Beans - ¼ cup,boiled
Peas - ¼ cup, frozen/Boiled
Green chillies - 4no,crushed
Onion - ½ cup,chopped
Raisins - 5 no,chopped
Red chilli powder - 1tspn
Dhaniya pwd - 1 tspn
Garam masala pwd - ½ tspn
Besan - 2 tspn
Salt to Taste
Oil for frying & cooking
Ingredients for gravy:
Onions,chopped - 2 no
Tomato - 1,boiled and pureed
Garlic - 2 no, crushed
Ginger - 1" inch size piece,crushed
Red chilli pwd - 1tspn
Turmeric - a pinch
Garam masala pwd - ½ tspn
corainder pwd - ½ tspn
Poppy seeds pwd - 4 tspn,fried witout oil
Cashewnuts pwd - 15 no
Method:
1. Mash the boiled potatoes and add grated paneer and all the ingredients one by one and make the mixture into cylindrical size shape with 3" size and keep it aside.
2. Adding Besan to kofta stops splitting while deep frying.Deep fry these koftas to golden brown color.
3. Drain and place koftas on a tissue paper to remove excess oil.
4. Heat Oil in a sauce pan and fry onions until translucent and chopped garlic,ginger and fry along with onions .
5. Remove from fire and grind it into a paste.
6. Heat a tsp of oil and fry this onion paste for 1 minute and add tomato puree andmix and cook until raw smell goes and starts thickening.
7. At this stage ,add garam masala pwd,dhaniya pwd,red chilli pwd,and stirr well.Grind the fried poppy seeds,cashewnuts into a fine paste by adding a ¼ cup of milk(Optional water).
8. Add this ground paste to gravy and mix well and add salt .
9. Cook til the gravy becomes thicken and add malai /heavy cream to make more thicken.
10. When the gravy is ready to serve ,add the koftas and remove from fire.
11. Garnish with Coriander leaves.
12. MalaiKofta goes well with Chapathi,Naan,Kulcha,Roti.
Aloo Bonda
Ingredients:
3-4 Potatoes
3-4 Onions, chopped finely
2 cups Bengal gram flour (besan)(Sengapindi)
3-4 green chillies
4 garlic pods
1inch size ginger
1tsp lemon juice
1/2 cup chopped
coriander leaves
1/2 cup chopped carrot
1/2 cup frozen peas( defrost sure before cooking)
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of baking soda
Method:
1. Pressure cook the potatoes till soft.
2. Peel, mash and keep them aside.
3. Grind together the green chillies, garlic and ginger to a fine paste.
4. Mix together the potato, onions, ginger/garlic/chilli paste,chopped coriander leaves, lime juice ,salt and red chilli pwd.
5. Heat a little oil in the kadai and add the jeera ,curry leaves and add the potato mixture.
6. Stir evenly and just put the lid for 3 minutes and remove from stove.
7. Make a smooth batter with the Bengal gram flour, salt , cumin seeds, red chili powder and turmeric powder.
8. Make potatoe curry into a small round balls and dip into the batter and deep fry it to golden brown color
9. Serve hot with pudina chutney or tomato ketchup.
3-4 Potatoes
3-4 Onions, chopped finely
2 cups Bengal gram flour (besan)(Sengapindi)
3-4 green chillies
4 garlic pods
1inch size ginger
1tsp lemon juice
1/2 cup chopped
coriander leaves
1/2 cup chopped carrot
1/2 cup frozen peas( defrost sure before cooking)
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of baking soda
Method:
1. Pressure cook the potatoes till soft.
2. Peel, mash and keep them aside.
3. Grind together the green chillies, garlic and ginger to a fine paste.
4. Mix together the potato, onions, ginger/garlic/chilli paste,chopped coriander leaves, lime juice ,salt and red chilli pwd.
5. Heat a little oil in the kadai and add the jeera ,curry leaves and add the potato mixture.
6. Stir evenly and just put the lid for 3 minutes and remove from stove.
7. Make a smooth batter with the Bengal gram flour, salt , cumin seeds, red chili powder and turmeric powder.
8. Make potatoe curry into a small round balls and dip into the batter and deep fry it to golden brown color
9. Serve hot with pudina chutney or tomato ketchup.
Double ka Meetha
Ingrediants:
Bread - 1 pound
Milk - 1 litre
Sugar - 500gms
Cashewnuts - few(chopped)
Almonds - few(chopped)
Raisins - few
Saffron - a pinch
Butter - 1 small cup
Cardamom - 2(powdered)
Water - 1/2 litre
Method:
1. First make sugar syrup,adding 1/2 litre of water and 500gms of sugar.To this add saffron,cardamom powder.
2. Boil milk and keep aside.
3. Take a pan,fry bread slices in butter till it turns golden brown color.
4. Dip fried slices slightly in boiled milk,and add in the syrup.Continue the same with all the slices.
5. Now fry almonds,cashewnuts n raisins in butter and add to the syrup.
6. If there is reamins of milk add that to the syrup , refrigerate and serve as a dessert
Bread - 1 pound
Milk - 1 litre
Sugar - 500gms
Cashewnuts - few(chopped)
Almonds - few(chopped)
Raisins - few
Saffron - a pinch
Butter - 1 small cup
Cardamom - 2(powdered)
Water - 1/2 litre
Method:
1. First make sugar syrup,adding 1/2 litre of water and 500gms of sugar.To this add saffron,cardamom powder.
2. Boil milk and keep aside.
3. Take a pan,fry bread slices in butter till it turns golden brown color.
4. Dip fried slices slightly in boiled milk,and add in the syrup.Continue the same with all the slices.
5. Now fry almonds,cashewnuts n raisins in butter and add to the syrup.
6. If there is reamins of milk add that to the syrup , refrigerate and serve as a dessert
Chicken 65
Ingredients:
chicken - 500 gms
ginger & garlic paste - 5 tsp
chicken mutton Masala - 3 tsp
garam masala powder - 3 tsp
eggs - 2red
chilli powder - 5 tsp
food color - 1tsp
vinegar - 6 tsp
corn flour powder or rice powder - 250 gms
you can add a pinch of agin- o- mottosalt
Method:
1. Take the leg pieces, add the ginger& garlic paste, red chilli powder, garam masala powder and chicken mutton masala.
2. Take a bowl add the eggs beat them well, add the vinegar, the agni-o-motto, salt and the food color.
3. Then add the corn flour .
4. Finally add the chicken with masala to the above and let the chicken marinate from 1/2 hour to 2 hours.
5. Then deep fry the chicken pieces in oil.
6. Serve them hot with onions cut and lemon sprinkled on the chicken.
Note: The chicken will look better if they are leg pieces. Before the masala is added to the chicken it is better if small cuts are made to the chicken so that the masala gets inside the chicken
chicken - 500 gms
ginger & garlic paste - 5 tsp
chicken mutton Masala - 3 tsp
garam masala powder - 3 tsp
eggs - 2red
chilli powder - 5 tsp
food color - 1tsp
vinegar - 6 tsp
corn flour powder or rice powder - 250 gms
you can add a pinch of agin- o- mottosalt
Method:
1. Take the leg pieces, add the ginger& garlic paste, red chilli powder, garam masala powder and chicken mutton masala.
2. Take a bowl add the eggs beat them well, add the vinegar, the agni-o-motto, salt and the food color.
3. Then add the corn flour .
4. Finally add the chicken with masala to the above and let the chicken marinate from 1/2 hour to 2 hours.
5. Then deep fry the chicken pieces in oil.
6. Serve them hot with onions cut and lemon sprinkled on the chicken.
Note: The chicken will look better if they are leg pieces. Before the masala is added to the chicken it is better if small cuts are made to the chicken so that the masala gets inside the chicken
Curd rice
Ingredients:
Rice -1cup
Milk - 1/4cup
Yogurt - 2cups
Ginger - 1tsp
salt -as required
blackgram - 1tsp
mustardseeds - 1tsp
bengalgram - 1tsp
curryleaves
corianderleaves
oil - 1tsp
Method:
1. First cook rice , and cool that seperately.
2. After take apan add oil warmit.
3. Later add mustardseeds,blackgram,bengal gram,curryleaves and fry them until light brown.
4. After add chopped greenchillies for 3min and remove from heat.
5. Now add rice, curd,yogurt,milk,coconut powder 1tsp,curryleaves and corianderleaves and ginger and mixwell
Rice -1cup
Milk - 1/4cup
Yogurt - 2cups
Ginger - 1tsp
salt -as required
blackgram - 1tsp
mustardseeds - 1tsp
bengalgram - 1tsp
curryleaves
corianderleaves
oil - 1tsp
Method:
1. First cook rice , and cool that seperately.
2. After take apan add oil warmit.
3. Later add mustardseeds,blackgram,bengal gram,curryleaves and fry them until light brown.
4. After add chopped greenchillies for 3min and remove from heat.
5. Now add rice, curd,yogurt,milk,coconut powder 1tsp,curryleaves and corianderleaves and ginger and mixwell
Gongura Pachadi (Instant)
Ingredients:
Gongura - small cup
Dry red chillies - 6
Coriander seeds - 3 or 4 tsp
Oil - 3tsp
Mentulu - 1tsp
Method:
1. Take some gongura which u got(already fried)keep that aside first.
2. Now take a pan and pour some oil and warm it.
3. After add mustard seeds, coriander seeds(dhaniyalu) and Dryred chillies hing and mentulu( fenugreek).
4. When it splutter switch off the stove.
5. Now add gongura to that and grind all of them into a fine paste.
6. Its very taste in hot rice with ghee.( you can cut the onion into small pieces and mix in this).
Gongura - small cup
Dry red chillies - 6
Coriander seeds - 3 or 4 tsp
Oil - 3tsp
Mentulu - 1tsp
Method:
1. Take some gongura which u got(already fried)keep that aside first.
2. Now take a pan and pour some oil and warm it.
3. After add mustard seeds, coriander seeds(dhaniyalu) and Dryred chillies hing and mentulu( fenugreek).
4. When it splutter switch off the stove.
5. Now add gongura to that and grind all of them into a fine paste.
6. Its very taste in hot rice with ghee.( you can cut the onion into small pieces and mix in this).
Badam Kheer
Ingredients:
25 almonds (badam pappu)
1 litre milk
1/4 cup water
1/2 cup sugar
4-5 crushed green cardamoms
10-15 strands saffron soaked in warm milk
Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Method:
1. Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity.
2. Ensure that you stir so that it doesnt burn.
3. Add the cardamom pwd and stir well.Turn off heat.
4. Soak saffron strands in some warm milk and stir it well and add it to the kheer.
5.Garnish with silvered almonds and serve chilled.
Note: Badam Kheer,which is one of my family’s favorite drink , can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam. I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity.You can use low fat milk or half and half. The sugar quantity can be adjusted to your choice. It can also be served warm.
25 almonds (badam pappu)
1 litre milk
1/4 cup water
1/2 cup sugar
4-5 crushed green cardamoms
10-15 strands saffron soaked in warm milk
Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Method:
1. Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity.
2. Ensure that you stir so that it doesnt burn.
3. Add the cardamom pwd and stir well.Turn off heat.
4. Soak saffron strands in some warm milk and stir it well and add it to the kheer.
5.Garnish with silvered almonds and serve chilled.
Note: Badam Kheer,which is one of my family’s favorite drink , can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam. I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity.You can use low fat milk or half and half. The sugar quantity can be adjusted to your choice. It can also be served warm.
Pulagam
Ingredients:
1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)
1/2 cup split yellow moong dal (pesara pappu)
1 tbsp ghee1 tsp cumin seeds
10-12 fresh curry leaves
1/4 tsp whole black pepper (optional)
salt to taste
3 ½ cups of water
10-12 cashewnuts lightly fried in ghee till golden brown
Method:
1. Wash the rice and dal and soak them together in water for 15-20 mts.
2. Meanwhile in a heavy bottomed vessel or pot, heat ghee.
3. Add the cumin seeds, let them splutter and turn slightly brown.
4. Add the curry leaves and black pepper corns and fry for a few seconds.
5. Add the drained rice and dal and combine with spices and fry for a few seconds.
6. Add water and salt and pressure cook till the rice and dal are cooked and soft.
7. Garnish with fried cashwenuts and serve with tomato chutney or avakai.
1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)
1/2 cup split yellow moong dal (pesara pappu)
1 tbsp ghee1 tsp cumin seeds
10-12 fresh curry leaves
1/4 tsp whole black pepper (optional)
salt to taste
3 ½ cups of water
10-12 cashewnuts lightly fried in ghee till golden brown
Method:
1. Wash the rice and dal and soak them together in water for 15-20 mts.
2. Meanwhile in a heavy bottomed vessel or pot, heat ghee.
3. Add the cumin seeds, let them splutter and turn slightly brown.
4. Add the curry leaves and black pepper corns and fry for a few seconds.
5. Add the drained rice and dal and combine with spices and fry for a few seconds.
6. Add water and salt and pressure cook till the rice and dal are cooked and soft.
7. Garnish with fried cashwenuts and serve with tomato chutney or avakai.
Sheer Korma
Ingredients :
Vermicelli - 100gms
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml
Method:
1. Fry nuts in 2tsp butter till light golden colour, drain and keep aside.
2. Fry vermicelli in the remaining butter until golden brown.
3. Make a sugar syrup (one string consistency).
4. Boil the milk until it is thickened to half the quantity.
5. Add the fried vermicelli to the milk and cook.
6. Do not allow lumps to form.
7. Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
8. Sprinkle cardamom powder.
9. Garnish with fried nuts.Serve hot or refrigerated.
Vermicelli - 100gms
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml
Method:
1. Fry nuts in 2tsp butter till light golden colour, drain and keep aside.
2. Fry vermicelli in the remaining butter until golden brown.
3. Make a sugar syrup (one string consistency).
4. Boil the milk until it is thickened to half the quantity.
5. Add the fried vermicelli to the milk and cook.
6. Do not allow lumps to form.
7. Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
8. Sprinkle cardamom powder.
9. Garnish with fried nuts.Serve hot or refrigerated.
Custard Caramel Pudding
Ingredients :
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
1. Mix the custard powder in 1/2glass of cold milk.
2. Beat the eggs thoroughly.
3. Add sugar to it.
4. Warm up the milk and mix it with custard powder and egg.
5. Stir it well. Add vanilla essence.
6. Take some sugar and water in a pot and heat it.
7. When it is of slight brown colour, remove from the heat and let it cool.
8. Pour the pudding mixture into the dish.
9. Close the dish tightly with a lid.
10. Take some water in a pressure cooker and keep the pudding dish inside.
11. Steam without the weight for 1/2 an hour.
Note : This pudding can also be made without using custard powder.
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
1. Mix the custard powder in 1/2glass of cold milk.
2. Beat the eggs thoroughly.
3. Add sugar to it.
4. Warm up the milk and mix it with custard powder and egg.
5. Stir it well. Add vanilla essence.
6. Take some sugar and water in a pot and heat it.
7. When it is of slight brown colour, remove from the heat and let it cool.
8. Pour the pudding mixture into the dish.
9. Close the dish tightly with a lid.
10. Take some water in a pressure cooker and keep the pudding dish inside.
11. Steam without the weight for 1/2 an hour.
Note : This pudding can also be made without using custard powder.
Ladyfingers Chutney (Kaaram)
Ingredients:
Ladyfingers-8-10
Greenchillies-5
Red chillies-4
Onion-1
Curryleaves-1twig
salt
Tamarind-small ball size
Tempering:
Mustards-1/2 tsp
Oil-1 1/2tsp
Asafoetida-pinch
Blackgram-2tsp
Red broken chillies-2
Method:
1. Remove the ladyfingers head&tail,Cut into half,heat oil and fry under the lid until they soften.cool it.
2. Cut the onion into big chunks.
3. Make red&greenchillies into halves.
4. Grind tamarind,redchilli(no frying),greenchillies(no frying)Salt,onion,curryleaves coarsely.
5. Add onion lastly(it should not be pasted)Finally add the fried(cooked) ladyfingers and just turn around(we could see the lady finger pieces.
6. Make tempering with given ingredients and add immediately to the above paste.serve!
Ladyfingers-8-10
Greenchillies-5
Red chillies-4
Onion-1
Curryleaves-1twig
salt
Tamarind-small ball size
Tempering:
Mustards-1/2 tsp
Oil-1 1/2tsp
Asafoetida-pinch
Blackgram-2tsp
Red broken chillies-2
Method:
1. Remove the ladyfingers head&tail,Cut into half,heat oil and fry under the lid until they soften.cool it.
2. Cut the onion into big chunks.
3. Make red&greenchillies into halves.
4. Grind tamarind,redchilli(no frying),greenchillies(no frying)Salt,onion,curryleaves coarsely.
5. Add onion lastly(it should not be pasted)Finally add the fried(cooked) ladyfingers and just turn around(we could see the lady finger pieces.
6. Make tempering with given ingredients and add immediately to the above paste.serve!
Tindoora Pickle (Dondakaya)
Ingredients:
Tindooras 6-8
Greenchillies 6
Tamarind pulp 1tsp
Salt
Tempering:
Mustards-1/4tsp
Blackgram-1/4 tsp
Asafoetida-pinch
Redchillies-broken 4
Turmeric-pinch
Oil-1/2tbsp
Method:
1. Remove OR cut tindooras head &tail.
2. Make two halves,heat oil and cook them until they get tender.
3. Keep the cover. remove from the oil,Keep a side.
4. Heat again the oil and add the mustards,as soon as they splutter add blackgram,red chillies,turmeric,green chillies,asafoetida ,fry for 1-2 minutes Or until they done.Now let them cool.
5. Remove extra oil and grind tempering along with tamarind pulp,salt to paste.
6. Add fried tindoora and grind coarsely along with coriander.
7. Stir in removed oil and serve with plain rice.
Tindooras 6-8
Greenchillies 6
Tamarind pulp 1tsp
Salt
Tempering:
Mustards-1/4tsp
Blackgram-1/4 tsp
Asafoetida-pinch
Redchillies-broken 4
Turmeric-pinch
Oil-1/2tbsp
Method:
1. Remove OR cut tindooras head &tail.
2. Make two halves,heat oil and cook them until they get tender.
3. Keep the cover. remove from the oil,Keep a side.
4. Heat again the oil and add the mustards,as soon as they splutter add blackgram,red chillies,turmeric,green chillies,asafoetida ,fry for 1-2 minutes Or until they done.Now let them cool.
5. Remove extra oil and grind tempering along with tamarind pulp,salt to paste.
6. Add fried tindoora and grind coarsely along with coriander.
7. Stir in removed oil and serve with plain rice.
Mixed vegetable Pickle
Ingrediants:
1/4kg of carrots
1/4kg of tomatoes
1/4 kg Mangos (raw)
1/4 kg limes.
1/4kg green chillies
1/4kg cauliflower
10 amlas
1 small size Radish
Masala for pickle:
150 gms Mustard powder
100 gms Red chilly powder
1 Cup Mustered Powder
1 Cup Fenugreek powder
1 tsp turmeric powder
1Cup Tamarind Extract
100 gms vinegar
1/2 kg oilsalt to taste
Method:
1. Clean all the vegetables and let them dry.
2. Then Cut all the vegetables fine and keep it aside.
3. Cut radish into long pieces (Donot cook them) Soak radish in 2 tsp salt and 1/4th tsp turmeric powder.
4. Cut the remaining vegetables and fry them in the oil.
5. When the vegetables are half cooked add in the tamarind extract.
6. Add in the masalas cook for about 5 mins.
7. Then add radish.
8. Put it in a jar,leave it for 2 days. It can be eaten from the 3rd day.
1/4kg of carrots
1/4kg of tomatoes
1/4 kg Mangos (raw)
1/4 kg limes.
1/4kg green chillies
1/4kg cauliflower
10 amlas
1 small size Radish
Masala for pickle:
150 gms Mustard powder
100 gms Red chilly powder
1 Cup Mustered Powder
1 Cup Fenugreek powder
1 tsp turmeric powder
1Cup Tamarind Extract
100 gms vinegar
1/2 kg oilsalt to taste
Method:
1. Clean all the vegetables and let them dry.
2. Then Cut all the vegetables fine and keep it aside.
3. Cut radish into long pieces (Donot cook them) Soak radish in 2 tsp salt and 1/4th tsp turmeric powder.
4. Cut the remaining vegetables and fry them in the oil.
5. When the vegetables are half cooked add in the tamarind extract.
6. Add in the masalas cook for about 5 mins.
7. Then add radish.
8. Put it in a jar,leave it for 2 days. It can be eaten from the 3rd day.
Dosa Avakaya
Ingrediants:
raw cucumber-1
Mustard seeds-4spoons
red chiily powder-1/2spoon
salt
vegetable oil-6 spoons
Method:
1. First take mustard seeds.
2. Add salt and little bit water to it.
3. Grind them well and make it like paste in the mixer.
4. Cut the cucumber to small pieces.
5. Add enough oil (depending on content),red chilly powder and prepared mustard paste .
6. Serve after 1/2 hour.( so the contents absorb the flavor)
raw cucumber-1
Mustard seeds-4spoons
red chiily powder-1/2spoon
salt
vegetable oil-6 spoons
Method:
1. First take mustard seeds.
2. Add salt and little bit water to it.
3. Grind them well and make it like paste in the mixer.
4. Cut the cucumber to small pieces.
5. Add enough oil (depending on content),red chilly powder and prepared mustard paste .
6. Serve after 1/2 hour.( so the contents absorb the flavor)
Pongali
Ingredients:
Cooked rice - 1cup
Milk - 3cups
Sugar - 11/2 cup
Cardamom-3
Method:
1. First cook the rice.
2. Later add milk tothat and bring itto boil on lowflame.
3. Add cardamom powder and Jaggery and mixwell.Still keep stirring until its done.Thats it.
Cooked rice - 1cup
Milk - 3cups
Sugar - 11/2 cup
Cardamom-3
Method:
1. First cook the rice.
2. Later add milk tothat and bring itto boil on lowflame.
3. Add cardamom powder and Jaggery and mixwell.Still keep stirring until its done.Thats it.
Tuesday, May 22, 2007
Vegetable Bonda
Ingrediants:
potato
beans
carrot
capsicum
peas
onions
besan flour 1/4 cup
bread slices 1/2 pound
milk 1/2 cup
salt
chilli powder
Method:
1. Cut all the vegetables into small pieces boil all the vegetables.
2. Fry onions in a karai n add all the vegetables add salt,chilli powder fry for sometime n keep aside
3. In another dish seive besan flour add water,salt, chilli powder 4 taste now heat oil in kadai
4. Cut the corners of the bread slices dip the bread slices in milk n takeout n sqeeze the milk by gently presing in between your palms
5. Now put small amount of vegetable curry in the middle of bread n close the bread by making it like a ball.
6. Now dip the vegetable ball in the batter n fry in oil serve hot
You can make this dish with just aloo also
potato
beans
carrot
capsicum
peas
onions
besan flour 1/4 cup
bread slices 1/2 pound
milk 1/2 cup
salt
chilli powder
Method:
1. Cut all the vegetables into small pieces boil all the vegetables.
2. Fry onions in a karai n add all the vegetables add salt,chilli powder fry for sometime n keep aside
3. In another dish seive besan flour add water,salt, chilli powder 4 taste now heat oil in kadai
4. Cut the corners of the bread slices dip the bread slices in milk n takeout n sqeeze the milk by gently presing in between your palms
5. Now put small amount of vegetable curry in the middle of bread n close the bread by making it like a ball.
6. Now dip the vegetable ball in the batter n fry in oil serve hot
You can make this dish with just aloo also
Mysore Bonda
Ingredients:
1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
2tsp Nanabettina Chenagapappu
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Jeelakarra (optional)
Oma (optional)
Method:
1. Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs.
2. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
3. Serve hot with green chutney or ketchup.
4. Make sure the curd is sour enough. These bondas are very crispy and tasty too.
1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
2tsp Nanabettina Chenagapappu
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Jeelakarra (optional)
Oma (optional)
Method:
1. Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs.
2. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
3. Serve hot with green chutney or ketchup.
4. Make sure the curd is sour enough. These bondas are very crispy and tasty too.
Puri masala (kizhanghu)
Ingredients:
Potatoes : 6, boiled and peeled
Onion : 1 medium, chopped
Chana dal : 1 tblsp
Mustard seeds : 1/2 tsp
Curry leaves : 4
Green chilli : 1, finely chopped (you can add more)
Ginger : 1 tblsp, grated
Turmeric powder : 1/4 tsp
Salt : To taste
Besan/chickpea flour : 1 tblsp
Hing : a pinch
Water : 1 1/2 cups
Oil: 1 tblsp
Cilantro : 1 tblsp, chopped
Method:
1. When potatoes are cool enough to touch, coarsely crumble using your hands.
2. Heat oil in a pan. Add mustard seeds. When seeds begin to pop, add chana dal and fry till golden brown.
3. Add onion, curry leaves, ginger, green chillies and hing.
4. Saute till onion becomes translucent.
5. Add potatoes and turmeric powder. Saute for a few seconds.
6. Mix besan with water. Add this to potato mixture. Add salt.
7 .Let this cook till you get rid of besan's raw smell and you get a semi-solid consistency.
8. Turn the heat off. Garnish with cilantro. Serve hot with Puris.
This will go equally well with Phulkas/chapatis.
Potatoes : 6, boiled and peeled
Onion : 1 medium, chopped
Chana dal : 1 tblsp
Mustard seeds : 1/2 tsp
Curry leaves : 4
Green chilli : 1, finely chopped (you can add more)
Ginger : 1 tblsp, grated
Turmeric powder : 1/4 tsp
Salt : To taste
Besan/chickpea flour : 1 tblsp
Hing : a pinch
Water : 1 1/2 cups
Oil: 1 tblsp
Cilantro : 1 tblsp, chopped
Method:
1. When potatoes are cool enough to touch, coarsely crumble using your hands.
2. Heat oil in a pan. Add mustard seeds. When seeds begin to pop, add chana dal and fry till golden brown.
3. Add onion, curry leaves, ginger, green chillies and hing.
4. Saute till onion becomes translucent.
5. Add potatoes and turmeric powder. Saute for a few seconds.
6. Mix besan with water. Add this to potato mixture. Add salt.
7 .Let this cook till you get rid of besan's raw smell and you get a semi-solid consistency.
8. Turn the heat off. Garnish with cilantro. Serve hot with Puris.
This will go equally well with Phulkas/chapatis.
Chicken Biryani
Ingredients:
Chicken 1 medium, cut into large pieces
Basmati rice 3 cups
Onions 5 large nos.
Ginger-garlic paste 1 tbsp
Mint leaves 1 bunch
Coriander leaves 1 bunch
Curd 2 cups
Turmeric powder 1 tsp
Coriander powder 3 tsp
Jeera powder 1 tsp
Kashmiri red chilli powder 2 tsp
Green chillies 4-5 nos.
Cinnamon 2 pieces
Cloves 10 nos.
Cardamoms 6 nos.
Garam masala ½ tsp
Salt to taste
Oil for deep frying
Ghee
½ a cupLime juice
Saffron a few strands (optional)
Milk 4 tbsp (optional)
Cashew nuts 20 nos.
Raisins 20 nos.
Eggs 4
Method:
1. Marinate the chicken with beaten curd, ginger-garlic paste, turmeric, coriander, jeera and chilli powders and salt for about an hour.
2. Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of ghee till crisp. Clean and wash the rice, drain and keep aside.
3. Clean and chop the mint and coriander leaves. In the same oil, fry chopped cashew nuts and raisins till golden brown, drain and keep aside.
4. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into the kadai in which the onions/cashew nuts were fried.
5. Add a little water, cover and cook till the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock.
6. Add enough water to make it six cups.
7. Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander and mint leaves.
8. Pour in the measured stock into which the garam masala powder has been added.
9. Pour the remaining quarter cup of ghee over the whole mixture. Close and cook till done.
10. Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk, if you are using it.
11. When the biryani is done, open the rice cooker, and sprinkle saffron-soaked milk on top.
12. Mix carefully and cover and leave for a while. Just before serving, mix in the juice of half a lime.
13. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
14. Serve piping hot with papads, raita and pickles.
Chicken 1 medium, cut into large pieces
Basmati rice 3 cups
Onions 5 large nos.
Ginger-garlic paste 1 tbsp
Mint leaves 1 bunch
Coriander leaves 1 bunch
Curd 2 cups
Turmeric powder 1 tsp
Coriander powder 3 tsp
Jeera powder 1 tsp
Kashmiri red chilli powder 2 tsp
Green chillies 4-5 nos.
Cinnamon 2 pieces
Cloves 10 nos.
Cardamoms 6 nos.
Garam masala ½ tsp
Salt to taste
Oil for deep frying
Ghee
½ a cupLime juice
Saffron a few strands (optional)
Milk 4 tbsp (optional)
Cashew nuts 20 nos.
Raisins 20 nos.
Eggs 4
Method:
1. Marinate the chicken with beaten curd, ginger-garlic paste, turmeric, coriander, jeera and chilli powders and salt for about an hour.
2. Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of ghee till crisp. Clean and wash the rice, drain and keep aside.
3. Clean and chop the mint and coriander leaves. In the same oil, fry chopped cashew nuts and raisins till golden brown, drain and keep aside.
4. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into the kadai in which the onions/cashew nuts were fried.
5. Add a little water, cover and cook till the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock.
6. Add enough water to make it six cups.
7. Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander and mint leaves.
8. Pour in the measured stock into which the garam masala powder has been added.
9. Pour the remaining quarter cup of ghee over the whole mixture. Close and cook till done.
10. Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk, if you are using it.
11. When the biryani is done, open the rice cooker, and sprinkle saffron-soaked milk on top.
12. Mix carefully and cover and leave for a while. Just before serving, mix in the juice of half a lime.
13. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
14. Serve piping hot with papads, raita and pickles.
Rava Kesari Sweet
Ingredients:
Semolina/Sooji/Rava : 1 cup
Sugar : 1 1/2 – 1 3/4 cup (depends on how sweet you want it)
Ghee : ¼ cup *
Water : 2 ½ cups
Orange food color : A pinch
Cardamom : 1/4 tsp powdered
Saffron: A pinch
Cashewnut: fistful
Method:
1. Heat water and let it boil.
2. Heat a tblsp of ghee in a pan.
3. Roast cashewnuts till golden brown.
4. Remove this from the pan and keep it aside.
5. In the same pan roast sooji till you get rid of the raw smell.
6. Add sugar mix well. Add the boiling water, keep stirring and make sure there are no lumps.
7. Add food color, cardamom and a little ghee.
8. Mix well. Keep stirring till this mixture begins to thicken.
9. Keep adding ghee till all the water is absorbed and kesari begins to leave the sides of the pan.
10. Turn the heat off. Add roasted cashewnuts and sprinkle saffron on top. Serve hot.
* You can certainly reduce the amount of ghee.
Semolina/Sooji/Rava : 1 cup
Sugar : 1 1/2 – 1 3/4 cup (depends on how sweet you want it)
Ghee : ¼ cup *
Water : 2 ½ cups
Orange food color : A pinch
Cardamom : 1/4 tsp powdered
Saffron: A pinch
Cashewnut: fistful
Method:
1. Heat water and let it boil.
2. Heat a tblsp of ghee in a pan.
3. Roast cashewnuts till golden brown.
4. Remove this from the pan and keep it aside.
5. In the same pan roast sooji till you get rid of the raw smell.
6. Add sugar mix well. Add the boiling water, keep stirring and make sure there are no lumps.
7. Add food color, cardamom and a little ghee.
8. Mix well. Keep stirring till this mixture begins to thicken.
9. Keep adding ghee till all the water is absorbed and kesari begins to leave the sides of the pan.
10. Turn the heat off. Add roasted cashewnuts and sprinkle saffron on top. Serve hot.
* You can certainly reduce the amount of ghee.
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