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.
Thursday, June 28, 2007
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.
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