Paruppu Boli

PARUPPU BOLI

Ingredients:

For Dough:

Maida - 1 cup

water 

salt to taste

turmeric powder - 1/4 Tsp

oil

For Stuffing:

Channa dal - 1 cup

Jaggery - 3/4th cup

Cardamom powder - 1  tsp

grated coconut - 1/4 cup

Ghee to fry

Method:

- Mix maida, salt and turmeric powder well

- add water to make a dough

- add a handful of oil and make the dough to be in soft elastic texture

- allow that to rest for 2 hours

For Stuffing:

- prepare a syrup by adding little water to jaggery and make a thick syrup

- strain teh syrup to remove the dust and leave it aside

- boil channa dal in a pressure pan for 3 whistles

- using a hand blender smash the channa dal to make a course paste

-  to this add the coconut, cardamom powder and mix well

- add this mixture to the jaggery syrup and allow that to boil  till  they are thick to form balls

To Make Boli:

- take a ball of maida and press that agaist a plate / Roti maker

- now place a ball of the stuffing mixture and cover the mixture to make a ball again

- using your hand roll the boli to as thin as possible ensuring that the stuffing doesnt come out.

Heat a tava

add ghee to it and put one prepared boli

allow it to cook on both the sides until  they are crisp and golden brown

while removing smear them with little ghee.

Ulundu Vadai

URAD DAL VADAI

Ingredients:

urad dal - 1 cup

onions - 2 (finely chopped)

green chillies - 3 (finely chopped)

curry leaves - 10 - 12(finely chopped)

salt to taste

rice flour - 2 tsp

oil - to deep fry

Method:

- soak urad dal for 1 hr

- grind the dal into a fine paste, make sure that not too much of water is added

- add the onions, rice flour, salt, curry leaves and green chillies to the urad dal mixture

- mix well

- heat oil in a kadai

- drop in the vada's and deep fry until crisp, golden brown and cooked

- serve!!

Podi Ammini Urundai

PODI AMMINI URUNDAI

Ingredients:

Rice flour - 1 cup

salt to taste

idli podi - 4 - 5 tsp

onion - 1 chopped

curry leaves - 10 -15

oil - 3 tsp

mustard seeds - 1/2 tsp

urad dal - 1 tsp

Method:

- mix rice flour with some salt evenly

- boil water with a tsp of oil 

- add the hot water to the rice flour and mix well until it forms a dough

- make small balls of the rice flour dough and steam it till they are well cooked

- in a pan add oil

- add mustard seeds and urad dal when oil is hot

- add the onions and curry leaves and fry

- when onions are transparent add the rice balls and the podi with some more salt

- fry well

- serve hot!

Tomato Dosa

TOMATO DOSA

Ingredients:

idly rice - 1 cup

tomatoes - 4 (roughly chopped)

salt to taste

dried red chillies - 5

corriander seeds - 2 tsp

cumin seeds - 2 tsp

ginger - 1"

corriander leaves - 1 handful (chopped)

curry leaves - 10 (chopped)

Method:

- soak the rice for 4 hrs seperately

- soak cumin seeds, red chilies, corriander seeds seperately

- now grind the rice, tomato and soaked items along with ginger

- grind to a smooth paste until it forms a batter

- add salt to taste and allow it to ferment overnight

- while making dosa add the chopped corriander and curry leaves

- mix well and make a crisp dosa

- drizzle with some oil and serve.

Galouti Kabab

GALOUTI KABAB

Ingredients:

1 kg mutton kema

70 gm raw papaya paste

50 gm roasted onion paste

50 gm ginger garlic paste

5 gm elaichi powder

5 gm yellow chili powder

40 gm chana powder

5 gm garam masala

5 gm javitri powder

5 gm coriander powder

Salt to taste

50 ml desi ghee

Method:

- In bowl place the mutton kheema add ginger garlic paste, onion paste, raw papaya, all dry powder and spices and mix well.

- Freeze it for half an hour

-Set kheema make 32 pieces and make tikkis of them .

- In a thick pan , heat ghee and fry the tikki on slow heat

- Serve immediately and hot

Source:

Khana Khazana

Vegetable Jalfrezi

VEGETABLE JALFREZI

Ingredients:

tomato puree - 1/2 cup

Carrot - 2 (chopped)

peas - 1 handful

cauliflower - 1 cup (chopped and cleaned)

beans - chopped

onion - 2 (chopped)

oil - 2tbsp

red chilli powder - 1/2 tsp

corriader powder - 1/2 tsp

cumin powder - 1/4 tsp

garam masala - 1/4 tsp

grated garlic - 1 tbsp

salt to taste

Method:

- add oil in a pan

- add chopped onion and fry

- add grated garlic and cook

- now add beans, peas, carrot and cauliflower, cook well

- add the tomato puree and mix well

- now add salt, cumin powder, red chilli powder, corriander powder and garam masala powder

- mix well an cook well

- add little water and cook till soft and dry

Source:

Madura's Kitchen

Chicken Morango

CHICKEN MORANGO

Ingredients:

chicken (boneless) - 500 gms

tomato - 400 gms

mushroom - 200 gms

onion - 2 chopped into nice cubes

garlic paste - 1tbsp

thyme leaves - 1/4 tsp

pepper powder - 1 tsp

salt to tast

bay leaf - 1 

olive oil - 2tbsp

Method:

- add oil in a pan

- add the boneless chicken till they are firm

- now add onions, tomatoes and fry for 2 mins

- add the thyme, bayleaf, salt, pepper powder and fry

- add some water now

- cook well until chicken is tender

- add the mushroom and cook them for another 10 mins covered.

- serve.

Source:

Titli Busy Chicken

Vellam Ammini Urundai

VELLAM AMMINI URUNDAI

Ingredients:

Rice flour - 1 cup

salt to taste

jaggery - 1/2 cup

ghee - 2 tbsp

cardamom powder - 1/2 tsp

Method:

- mix rice flour with some salt evenly

- boil water with a tsp of ghee

- add the crushed jaggery till it melts and forms a liquid

- add the rice flour, cardamom powder and mix well until it forms a dough

- add the remining ghee and mix the dough

- make small balls of the rice flour dough and steam it till they are well cooked

Drumstick Masala (2)

DRUM STICK MASALA (2)

Ingredients:

Drumstick - 3 (cut into 2" pieces)

onion - 1 (chopped)

tomato - 2 (chopped)

sambar powder - 2 tsp (reduce if you want less spicy)

salt to taste

oil - 2 tbsp

curry leaves - 10

corriander leaves - 2 tbsp (chopped)

turmeric powder - 1/4 tsp

Method:

- pressure cook chopped drum sticks till tender by adding some water, a pinch of salt and turmeric powder

- in  a pan add oil

- add the onions and curry leaves and fry

- fry till onions are transparent

- add tomato and salt and fry till tomatoes become mushy

- now add only the cook drumstick without the water and add sambar powder

- fry for 2 - 3 mins

- when the masala is completely dry add the cooked drumstick water and corriander leaves

- close the pan with a lid and allow the masala to become dry

- when it gets the required consistancy remove and serve as a side dish with rice.

Chocolate Walnut Cake

CHOCOLATE WALNUT CAKE

Butter - 250 gms

Maida - 250 gms

Sugar - 250 gms

Baking powder - 2.5 tsp

baking soda - 1/2 tsp

Corn Flour - 2 tsp

Eggs - 7

Cocoa powder - 7 tsp

instant coffee powder - 1 tsp

Walnut - 1.5 cups

Vanilla essence - 2 tsp

Method:

- powder the sugar till they are fine.

- Reduce 2 tsp of maida from 250 g and add corn flour.

- this will make cake fluffy

- dry roast walnuts. Remove skin and grind to a coarse powder

- seive maida, corn flour, coffee powder, cocoa powder, baking powder and baking soda thrice and leave it aside. This will ensure all the dry items are equally mixed

- bring butter to room temperature and add sugar powder

- beat till they are creamy.

- add vanilla essence and mix well

- add the maida powder (the seived powders) little by little and mix well untill they are well blended.

- when the mixture becomes thick add one egg and mix till they are well blended

- repeat the same until all the eggs and maida mixture are done.

- now grease a baking tray with butter and fill the batter in the tray till they are 3/4th filled.

- now add the walnut powder on top and tap the baking tray.

Preheat the oven in 180 degrees for 10 mins. Bake at the same temperature for 40 mins. 

Remove and allow to cool and then unmould.

Haleem

CHICKEN HALEEM

Ingredients:

Ghee - 2tbsp

ginger garlic paste - 2 tsp

boneless chicken - 1/2 kg

Maggie chicken stock cubes - 2

onion - 2 (finely chopped)

curd - 2 tbsp

green chillies - 3

salt to taste

corriander leaves - 3 tbsp (chopped)

pudina leaves - 3 tbsp (chopped)

To grind:

channa dal - 1 tbsp

oats - 3 tbsp

broken wheat - 5 tbsp

urad dal - 1 tbsp

masoor dhal - 1 tbsp

til seeds - 1 tbsp (white)

moong dhal - 1 tbsp

Whole pepper - 1 tsp

shahi jeera - 1 tsp

cumin seeds - 1 tsp

green cardamom - 6 - 7

cinnamon stick - 2"

cloves - 8 - 10

Method:

- deep fry onions till golden brown

- grind the ingredients under "to grind" to a coarse powder

- in a pressure pan add ghee

- add the chicken and ginger garlic paste

- then add salt and green chillies and fry well

- add chicken stock cubes, add corriander and pudina leaves and fry

- now add curd and ground powder

- mix well

- pressure cook for 4 whistles

- and remove

- mix well

- heat little ghee in a pan 

- add cashews and fry them till golden brown 

- add them to haleem

- and now add fried onions and mix

Source:

Vah Reh Vah..

I have omitted few ingredients but they tasted well.

Shahi Tukda (2)

SHAHI TUKDA

Ingredients: 

Bread - 6 slices

Ghee to deep fry

sugar - 1/2 cup

water - 1/2 cup

rabdi - 1/2 cup

cashews and badam - chopped and fried in ghee

Method:

- deep fry the bread in ghee till its crisp 

- leave it aside

- add water and sugar and bring it to a boil

- add the bread slices in the boiling sugar syrup and boil it until the bread turns soft

- strain the sugar syrup and leave it on a plate

- add the rabdi on top and refrigerate

- add some fried nuts and serve cold

Semiya Kesari

SEMIYA KESARI

Ingredients:

vermicelli - 2 cups (thin variety)

sugar - 1 cup

pineapple essence - 1/2 tsp

yellow food colour - 1 pinch

ghee - 3 tbsp

cashews and kismis - 1 tsp each 

Method:

- add 1tbsp of ghee in a pan

- fry the kismis and cashews till thy are golden brown and remove

- in a pan bring 4 cups of water to boil

- add the yellow food colour

- to it add the vermicelli and cook till half done

- add the sugar and pineapple essence

- keep stirring until its well cooked 

- add 2 tbsp of ghee and mix well

- add the fried nuts and mix well

- when the mixture is thick and doesnt stick to the pan, remove

- serve

Gonkura Dhal (2)

GONKURA DHAL (2)

Ingredients:

gonkura leaves - 1 cup (chopped)

thuvar dhal - 1 cup 

onion - 1 (chopped)

sambar powder - 1.5tsp

salt to taste

turmeric powder - 1/4 tsp

garlic - 15 pods

oil - 2 tbsp

curry leaves - 10

mustard - 1/2 tsp

Method:

- in a pressure pan add garlic, washed thuvar dhal and washed gonkura leaves

- add salt, turmeric powder, sambar powder

- pressure cook until they are soft and mushy

- in a pan add oil

- add mustard seeds when oil is hot

- add curry leaves and onion and fry till they are golden brown

- now add dhal and cook for 3 - 5 mins

- serve it hot with rice. 

Kubani Ka Meeta

KUBANI KA MEETA

Ingredients:

Apricot - (dried) - 15

sugar - 15 tsp

water - 3 cups

saffron colour - 1 pinch

Method:

- soak the dried apricots in water overnight

- next day just break the apricots and remove the seeds

- then break open the seeds and remove the nut 

- leave it aside

- add sugar and the soaked water, water in a pressure pan

- add the nuts

- boil it until it gets dissolved

- add the apricot and the colour and pressure cook for 4 - 5 whistles.

- cook till they are soft  and thick

- serve

Podalangai Kootu

PUDALANGAI KOOTU

Ingredients:

snake gourd (pudalangai) - 1 - chopped finely

pasi paruppu - /4 cup

cumin seeds - 2 tsp

grated coconut - 1/2 cup

green chillies - 3

turmeric powder - 1/4 tsp

oil - 2 tsp

curry leaves - 10

tomato - 1 (finely chopped)

salt to taste

Method:

- in a pressure pan add tomato, snake gourd, dhal, salt to taste, turmeric powder and some water and cook till soft

- grind 1 tsp of cumin, green chillies, grated coconut to a fine paste

- in a pan add oil, add rest of the cumin seeds and curry leaves

- add the cooked mixture and ground pase and mix well

- allow that to cook for 5 mins

- serve.

Corriander Crab

CORRIANDER CRAB

Ingredients

Crab - 1/2 kg (cleaned)

onion - 2 (finely chopped)

tomato - 2 (chopped)

corriander leaves - 1 cup

grated coconut - 1/4 cup

saunf - 1/2 tsp

oil - to fry

salt to taste

green chillies - 3 

ginger garlic paste - 1 tsp

pepper powder - 1/2 tsp

Method:

- in a pan add oil

- add onions and fry till golden brown

- add tomatoes and fry for 2 - 3 mins

- add turmeric powder and salt

- fry well

- grind chillies, ginger garlic paste, corriander leaves, saunf and coconut to a fine paste

- add the paste and fry for 2 - 3 mins

- add crab and cook till done

(takes approx 5 mins) - fry till they are fully cooked and dry.

- serve.

Rabdi

RABDI

Ingredients:

Whole fat milk - 1 lt

sugar - 1/4 cup

cardamom powder - 2 pinches

Method:

- boil milk and add sugar

- keep boiling until it reduces into 1/4th of its quantity

- add the cardamom powder

- all that to boil and thicken to some more extent

- when it thickens until required consistency

- remove from fire.

Chilli Paneer

CHILLI PANEER

Ingredients:

paneer - 200gms (cubed) 

green chillies - 6 (slit in between)

garlic - 10 (finely chopped)

salt to taste- 2 tsp

soya sauce - 1 tsp

green chilli sauce - 1tbsp

tomato sauce - 2 tsp

capsicum - 1 (cut into fine chunks)

onion - 1 (diced)

oil - 2 tbsp

Method:

- in a pan add oil

- add garlic, green chillies, onion and capsicum

- add salt and fry for 2 mins

- add soya sauce, tomato sauce and green chilli sauce

- mix well

- add paneer cubes and cook for another 4 - 5 mins

- serve.