| 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 |
Saturday, July 7, 2007
Glossary
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.
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