Wednesday, August 28, 2013

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.


Monday, August 26, 2013

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!!


Sunday, August 25, 2013

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!

Saturday, August 24, 2013

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.




Thursday, August 22, 2013

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:

Tuesday, August 20, 2013

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

Sunday, August 18, 2013

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

Saturday, August 17, 2013

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


Friday, August 16, 2013

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.


Thursday, August 15, 2013

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.


Wednesday, August 14, 2013

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.


Monday, August 12, 2013

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


Friday, August 9, 2013

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

Wednesday, August 7, 2013

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.

Monday, August 5, 2013

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.

Saturday, August 3, 2013

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.

Thursday, August 1, 2013

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.