Friday, October 31, 2008

MUSHROOM 65


Ingredients


Button Mushroom- 250gms

Ginger garlic paste- 2 tsp

Red chilli powder- 2 tsp

Salt- to taste

Plain flour- 2 tbsp

Corn Flour- 4 tbsp

Lemon juice- 2 tbsp

Oil- for frying


Method


Take the mushrrom & Trim the stem off , leave it whole.

Mix corn flour,plain flour,ginger garlic paste, chilli powder , salt & water to make a thick batter.

Dip the mushroom in the batter, deep fry in oil.

Serve hot with a lemon wedge.

Thursday, October 23, 2008

ASHOKA HALWA




Ingredients

Splitted Moong dhal- 1 cup

Sugar- 2 cups

Plain flour-1/2 cup

Wheat flour-1/2 cup

Ghee-11/2(divied)

Cashew nut- 10 ea

Red colour - 1/4 tsp

Milk- 1 cup


Method

Take pressure pan or cooker add moong dhal, milk & 2 cups of water, allow upto 3 or 4 whisle.
Mix well together ( using hand blender gives better results as you would get a fine paste).


pre heat another pan, add moong dhal paste, allow to cook.

Add sugar. After adding sugar the mixture will get little runny.Keep simmering.

In a separate pan melt 2 tbsp of ghee & add in the wheat & plain flour to cook it until raw flavour extracts.
Add this flour mix to the simmering moong dhal mix once the sugar dissolves.
Dissolve red colour in the mix.
Fry some cashewnuts separately & keep separate for garnish.
Start to add in the melted ghee slowly & mix throughly until you get a texture which doesnt stick to your hand or to the pan.
Serve hot or cold.



Wednesday, October 22, 2008

KARA KUZHAMBU- கார குழம்பு



KARA KUZHAMBU-கார குழம்பு


Ingredients

Onion- 1 ea(sliced)

Tomato- 400gms( Chopped)
Garlic- 50gms
Red chilli powder- 2 tsp
Turmeric powder- 1 tsp
Curry leaves-2 sprigs
Mustard seed- 1 tsp
Splitted channa dal- 2 tsp
Fenugreek seed- 1 tsp
Coconut paste - 1/2 cup
Oil- 2 tbsp

Method

Heat oil in a pan, temper with mustard,channa dal,fenugrek & Curry leaves.

Add sliced onion, garlic saute for few mins.




Add chilli powder, turmeric powder , salt  and mix well.
Add tomatoes & allow to cook until  mix well.
Allow to boil, until almost reduced & add 3 cups of water & allow to boil.



Finally add fresh coconut paste & Mix well.




Allow to cook for few mins.

Serve hot with Rice, Dosa, idly or Rotis.


Tuesday, October 21, 2008

BHEL PURI

Bhel puri
Photo updated on 7 Feb 2013
Bhel puri basically originated as a Gujarathi chat but got popular becase of the small gallies of Mumbai(Bombay).Any place around Mumbai & almost all over India you will able to find this chat corners which has spread its wings all over the world at the moment.

Ingredients

Puffed rice- 2 cups
Onion- 1 ea(finely chopped)
Tomato-1 ea( finely chopped)
Carrot- 1 ea( grated)
Potato- 2 ea( Boiled &Cubed)
Sev poori- 50gms
Pappadi-10 nos
Dates chutney- 2 tbsp
Mint chutney- 2 tbsp
Chat masala- 2 tsp
Red chilli powder- to taste
salt- to taste
Amchur powder- 1 tsp
Cilantro-2 tbsp( finely chopped)

Method

Take a bowl add crushed pappadi , chopped onion, tomato & potatoes.


Add dates chutney,green chutney,chat masala , red chilli powder, Amchur powder & salt.




Add puffed rice , coriander leaves  & Mix well.
Finish with sev.


Monday, October 20, 2008

ALOO TIKKI


Ingredients


Potato- 250gms( Boiled & Mashed)

Bread- 4 ea

Salt- to taste

Chilli powder- 1 tsp

Ginger garlic paste- 1 tsp

Oil- 2 tsp


Method

Pre heat the pan,mix all ingredients except oil .

Make it into equal balls & flatten it into thick patty.

Shallow fry it & serve hot with tomato ketchup.



Sunday, October 19, 2008

CARROT HALWA


Ingredients

Carrot- 250 gms( grated)

Milk- 1cup

Sugar- 100gms( Acc to taste)

Cardamom powder- 1/2 tsp

Butter- 2 tbsp

Almond powder- 1 tbsp(optional)

Cashewnut- 10 no( roasted with ghee)

Method

Heat butter in a pan, add grated carrot & cook for few min.

Add milk & cook until almost done & add sugar, cardamam powder.

Add the almond powder & cashew nuts & mix through thoroughly & do not stop mixing as it will stick to the pan.stir in well until it is soft & fluffy & most importantly it will come to a stage of not sticking to the pan.
Serve hot or cold.



Friday, October 17, 2008

CHANNA BATURA

CHANNA BATURA

Ingredients
---------------

For CHANNA
----------------


Chick peas- 100gms( Soaked & Boiled)

Onion- 1 ea( finely chopped)

Tomato- 3 ea( finely chopped)

Ginger garlic paste- 2 tsp

Cumin seed- 1 tsp

Channa masala- 2 tsp

Garam masala powder- 1 tsp

Chilli powder- 1 tsp( Acc to taste)

Cumin powder- 1/2 tsp

Coriander powder- 1 tsp

Dry mango powder( amchur )- 1 tsp

Cilantro- for garnishing

Lemon -for garnishing

Onion- 1 ea( sliced- for garnishing)

Oil- 2 tbsp


For BATHURA
------------------


Plain flour- 2 cups

Yoghurt- 2 tbsp

Milk- 1/4 cup

salt- 1/2 tsp


Oil- for frying


Method
----------
CHANNA-----------
Heat oil in a pan, add cumin seed, ginger garlic paste, onion and saute few mins.

Add chopped tomatoes and saute few mins.

Add all powders to cook, until raw flavours worns off.

Add boiled chick peas & check the seasoning.




Finish with cilantro.
BATHURA
------------

Mix all ingredients except oil , make a fine dough.

Allow to proof atleast 45 mins.


Make flaten it until it reaches a texture of flattened pizza dough.( 1/2 inch)

Deep fry in a oil in both sides.


Serve with channa, lemon & sliced onion.

CHANNA BATURA

Wednesday, October 15, 2008

GOBI MANCHURIAN & An awards + Meme




Ingredients


Cauliflowder( GOBI)- 1 ea( Cut in to florets)

Onion- 1 ea(finely chopped)

Garlic- 2 tsp( chopped)

Ginger- 1 tsp( grated)

Red chilli sauce- 2 tbsp

Tomato sause- 2 tbsp

Soya sauce- 1 tbsp

G.chilles- 2 ea( chopped)

Cilanteo- for garnishing

Spring onions- for garnishing

Corn flour- 4 tbsp

Salt - to taste

Oil- 2 tsp


Method


Mix corn flour, salt & water to make a medium batter


Dip the cauliflower florets in the batter, deep fry in oil and keep separate.


Heat 2 tsp oil in a pan, add ginger, garlic, onion sauté until they are sweat.

Add all dips (sauce) & add the deep fried cauliflower.


Finish with cilantro & spring onions.


Serve hot with fried rice or noodles.


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Hetal of Isha's kitchen passed me the 'Arte y Pico' Award.Thanks for this lovely award.





I would like pass this Award to Padma Rekha, Mahima, vidhya, lavanya & G.Pavani.

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Vidhya of Iyers KItchen & G.Pavani of Food Lovers has passed me Butterfly Award. I am glad to receive this awards from you.
The rules of the award are:


* Put the logo on your blog.


* Add a link to the person who awarded you.


* Nominate 10 other blogs.


* Add links to those blogs on yours, and leave a message for your nominees on their blogs.


I would like pass this award to Anudivya, Purva, Divya vikram, SMN, priya, Ramya vijayakumar, Usha, purnima, jaishree & sujatha .

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I have beed tagged by UJ & priya for 7 facts about me.Already done this tag.


i would like pass this to Rekhas kitchen, & Purva.




Tuesday, October 14, 2008

CREAMY MUSHROOM

Ingredients

Button mushroom- 100gms(quartered)

Onion- 1 ea( finely chopped)

Tomato- 1 ea( finely chopped)

Grated ginger- 1 tsp

Garlic- 2 tsp( chopped)

G.chilles- 2 sliced ( Acc to taste)

Salt - to taste

Single cream- 50 ml( or double cream)

Oil- 1 tbsp

Cilantro- for garnishing

Method

Heat oil in a pan, add garlic, ginger&g.chillies & saute few seconds.

Add the onion & tomato allow it to cook .

Add the mushroom to the onion& tomato mix allow to cook.

Now add the cream & mix well. check seasoning.

Finish with cilantro.

Serve hot can accompany any kind of rice or bread.


Monday, October 13, 2008

MANGO CARROT RICE

Ingredients

Raw Mango- 1 ea( grated)

Carrot- 1 ea ( grated)

Red chillies- 2 ea ( Acc to taste)

Curry leaves- 2 sprigs

Mustard seed-1 tsp

Urad dhal- 1 tsp

Oil- 2 tbsp

Boiled rice- 200gms

Coconut- 1cup( Grated)

salt - to taste

Method


Heat oil in a pan, temper with mustard seed,urad dhal,red chillies & curry leaves.

Sweat the grated mango & grated carrot until half done.


check seasoning . Add in the boiled rice & Mix well.


Finish by adding grated coconut & serve hot.


Sunday, October 12, 2008

CARROT TOMATO RICE


Ingredients

Carrot- 2 ea(grated)

Tomato- 2 -4 (medium size)

Red chillies- 1 ea ( Acc to taste)

G.chilles- 1 ea( Acc to taste)

Curry leaves- 1 sprig

Coriander+channa dal powder- 2 tsp( eash 1 tsp)

Mustard seed- 1 tsp

Urad dhal- 1 tsp

Splitted channa dal- 1 tsp

Oil- 1 tbsp

Salt- to taste

Boiled rice- 2 cups

Cilantro- for garnishing

Method


Blanch the tomotos in hot water for 2 mins, remove & allow it to cool by putting in ice water to remove skin & chop it finely.


Preheat the pan add corinder seed & splitted channa dal to fry few second & grind a powder.

Heat oil in a same pan, add mustard seed, urad dhal, channa dal, curry leaves , chillies( Red& green) and saute for few seconds.


Add chopped tomatoes and saute few mins. & add grated carrot.


Add salt & cook until carrot is almost done, add boiled rice & mix well.





finish with cilantro.





Friday, October 10, 2008

DHOKLA


Ingredients



Rawa(semolina)- 2 cups


Yoghurt- 1 cup


G.chillies- 1 or 2 ea( finely chopped)


Ginger- 1 tsp ( grated)


Water- 1 cup


Turmeric powder- 1/2 tsp


Deseeded green chillies- 2 ea ( sliced)


Mustard seed- 1 tsp


Sesame seed- 2 tsp


Cilantro- for garnishing


Salt- 1 tsp


ENO salt- 2 tsp


Oil- 2 tbsp + 1 tbsp


Method


Take a bowl add yoghurt, chopped green chillies, turmeric powder & salt to mix well.

Take a big bowl add rawa , 2 tbsp oil to mix well & add yoghurt mixture.

Add with water & make a mild thick batter. Add in the ENO salt & Mix well which helps in raising the batter when it is rested.

I divided the batter to equal potions, one was tried steaming in Microwave oven & the other portion was pressure cooked to try out which comes better.
Well to be honest the portion made by pressure cooking was more softer than the one micro waved.


To cook in the microwave oven place the mix in the bowl& cook it for 4-5 mins .


In the pressure cooker keep it 5 - 6 mins ( made it as we do for idlis).



Cut into equal squares.



Heat oil in a pan Temper with mustard seed, sesame seed, deseeded sliced green chillies & top it up on the Dhokla.

Finish with cilantro to garnish.






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