Thursday 27 September 2012

Sesame Powder / Ellu Podi



INGREDIENTS

200 Grams Sesame Seeds
Dry Red Chilies 40 numbers
40 Grams Tamarind
Garlic Cloves 10 – 11 numbers
Curry Leaves 2 sprigs
Salt to taste

METHOD


 1. Heat a wok and Roast Sesame seeds and dry red chilies separately (keep constantly stirring), keep it aside.



2. Assemble rest of the ingredients (Garlic Cloves, tamarind, curry leaves and salt) with red chilies and sesame seeds in a mixer jar and grind it without adding water.

3. Ellu podi is ready to serve with lemon rice.

Note: Process to grind: first grind red chilies, second sesame seeds, thirdly tamarind, garlic, curry leaves and salt (put all together)

Thanks and Regards
Latha

Wednesday 26 September 2012

Lemon Gravy for Lemon Rice.




INGREDIENTS
Juice of 5 large lemons
Dry Red Chili – 40 numbers (as per your preference, quantity can be increased or decreased)
1 ½ tbsp Roasted Coriander seeds
1 tsp Mustard Seeds
½ tsp Urad Dhal
1 tbsp Chana Dhal
Garlic cloves – 9 numbers
½ tsp Asfoetida
½ tsp Turmeric powder
Cooking Oil (little more than lemon Juice)
Curry Leave 2 sprigs
Salt to Taste

METHOD


1. Firstly assemble the dry red chilies, coriander seeds and garlic cloves in a grinder and make a fine powder and Keep it aside.

2. Heat a wok with oil. Add Mustard seeds and urad dhal, when it starts splutter, add curry leaves and chana dhal.

3. Fry the chana dhal until it gets golden brown color.

4. Now add all the dry ingredients (Grounded fine powder, turmeric powder, asfoetida and salt).

5. Finally pour lemon Juice and cook till it omits oil.

6. Store it in sterilized bottle.


Note: Start cooking on medium flame and end up with medium flame only.
For 1 cup of cooked rice put 1 tbsp of lemon gravy (as per your preference, quantity can be increased or decreased) mix it well and have it with ellu podi.


Thanks and Regards,
Latha

Monday 24 September 2012

Kaara Seedai




INGREDIENTS
2 cups Rice Flour
1/2 cup Roasted chana dal powder (fine powder)
1 tsp garlic paste
½ tsp Red chili powder
¼ tsp Asafoetida
½ or less tsp turmeric powder
1 tsp Cumin seeds
Salt and Water as per requirement
2 tbsp oil/butter/ghee
Oil (For deep Frying)

METHOD



1. Take rice flour in a beaker add roasted chana dal powder.


2. Now add all the dry ingredients with garlic paste and oil.  (Dry ingredients like red chili powder, asafoetida, turmeric powder, cumin seeds and salt.)


3. Mix well and then add water to make smooth dough and keep it covered for 15 – 20 minutes.



4. Start making small balls as shown in picture and divide into batched and keep it aside. (for even frying balls should be in same size or shape)

5. Now deep fry all the balls till it turns in golden brown color, remove from the oil and transfer it to the plate with absorbent paper.



6. Bring it to room temperature and store it in an air tight container

Note:
To avoid bursting, need to sieve roasted chana powder properly.
Don’t put too much pressure while making small balls 



Thanks and Regards
Latha

Friday 21 September 2012

Besan Ladoo

Besan Ladoo


INGREDIENTS
2 Cups Besan
1 ¾ Cups Castor sugar (as per your taste)
1 Cup Ghee
½ tsp Cardamom powder
2 tsp mixed (fried) dry fruits (Kaju and Badam)
Few Whole Cashew nuts (for Decoration)

METHOD

1. Take a wok roast the besan with ghee on a low flame.

2. Stir the mixture continuously, and roast until it becomes light golden color.

3. You will get very appealing smell once the besan is roasted properly.

4. Turn off the heat and keep it aside. (Allow it to cool)

5. Now add castor sugar, cardamom powder and dry fruits and blend it properly.

6. Make small sized balls and decorate with cashew nuts. Enjoy!

Thanks and Regards,
Latha

Thursday 20 September 2012

Vinaayagar Chaturthi Special Kozukattai / Modak


Vinaayagar Chaturthi Special Kozukattai / Modak


INGREDIENTS
For Dough
1 Cup Rice Flour
1 Cup Water
2 tsp Cooking Oil / ghee / Sesame oil
½ tsp Salt

For Filling
2 Cups Grated Coconut
1 Cup Grated Jaggery
1 tsp Cardamom Powder

METHOD

For Dough

1. In a wok boil the water.

2. Add oil and salt in the boiling water.

3. Now add the rice flour while stirring continuously and keep it aside for 2-3 minutes

4. Grease your palm and knead the dough properly and cover it with wet cloth

For Filling

1. Take a wok roast the grated coconut for 5 minutes in low flame, now add jaggery.

2. Stir till jaggery melts and mixture blend together.

3. Finally add cardamom powder and mix it properly and keep it aside.

4. Now make small balls by greasing your hands.

How to assemble

1. Make a big goose berry sized ball from the dough by greasing you hands and flatten the ball with the help of your fingers.

2. Now place the filling in the center and bring all the corners or ends (of dough) towards the center and give proper shape of kozukattai / Modak

3. Repeat the same process for rest of the kozukattais / Modaks

4. Place all the kozukattais / Modaks in a steamer / Idli cooker and steam it for 10 – 15 Minutes and enjoy.


Note: You can add food color to dough to make modak very appealing. (tried with Jalebi color)


Thanks and Regards,
Latha

Monday 17 September 2012

Tomato Chutney (Sweet and Sour)




INGREDIENTS

2 Onions (finely sliced)
500 grams Tomatoes (Finely sliced)
Urad dal - 2 tbsps
10 - 12 Dry red chilies (as per your preference)
½ tsp Turmeric powder
5 Garlic cloves (medium size)
Salt to taste
½ tbsp Cooking oil (I prefer Sesame oil)
1 tbsp jaggary (Gur) (as per your preference)
Coriander leaves

For tempering:
½ tbsp Cooking oil (I prefer Sesame oil)
½ tsp Mustard seeds
½ tsp Cumin seeds
2 Dry Red chilies
A sprig Curry leaves
Asafoetida

 

METHOD

 

1. Firstly dry roast urad dal and red chilies. Keep it aside to cool.

2. Heat oil in a wok. Once the oil is hot, add the onion, garlic, turmeric powder and saute till transparent. Add the tomatoes and cook till the tomatoes become mushy. Turn off the heat and bring it to the room temperature.

3. Firstly blend the dry ingredients (red chilies + Urad dal)

4. Now add the wet ingredients (onion, garlic and tomatoes) along with salt, jaggary and coriander leaves and grind it to a fine paste. Remove onto a serving bowl.

5. Heat oil in small tempering pan, add the mustard seeds, cumin seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off the heat.

6. Pour this tempering over the chutney and serve with idli/dosa.


Thanks and Regards,
Latha

Friday 14 September 2012

Shahi Palak Paneer

INGREDIENTS

1 big bunch Fresh Spinach
10 to 15 Paneer cubes
1 ripe tomato (paste)
5 Green chilies (as per your preference)
½ Onion (finely chopped)
½ tsp Hara Masala (garlic-ginger-cilantro paste)
1 tsp coriander-cumin powder
Quarter cup Roasted cashew nut (powdered)
4 tbsp Ghee/oil/butter
1 tbsp fresh cream
Turmeric powder (as per your preference)
Salt to taste

METHOD
1. First blanch the palak and drain out the water.
2. Take a pan heat the ghee,
add green chilies to hot ghee, then spinach and fry it for 2 – 3 Minutes. Grind it into fine paste.
3. Take another kadai heat the ghee, add onion fry till done.

4. Now add hara masala paste,
coriander-cumin powder and cook for some more times.
5. Now add tomato paste, cashew nut powder, salt and haldi. Cook it well and add palak paste.
6. Cover and cook for 10-12 minutes in low flame. After it get cooked add fried paneer. (It’s optional; you can add paneer cubes as it is also.) Cook it for 2 or 3 minutes and then turn off the heat.
7. Garnish with fresh cream and serve hot with roti.

Thanks and Regards,
Latha

Thursday 13 September 2012

Chicken Achari (without tandoor and oven)

INGREDIENTS

500 Grams Boneless Chicken

For Achari Masala:
Achari Masala
Roasted Fennel (Saunf) - 4 Tsp
Roasted Corriander Seeds - 4 Tsp
Roasted Fenugreek Seeds (Methi Dana) - 2 Tsp
Roasted Black Cumin Seeds (Shah Zeera) - 2 Tsp
Roasted Onion Seeds (Kalonji) - 2 Tsp
Roasted Mustard Seeds (Rai) - 2 Tsp


For Marination:
3 tbsp Beaten Curd
1 tbsp Hara Masala (Paste of Ginger, Garlic and Coriander leaves)
50 grams Achari Masala (spicy)
3 tbsp Chiken Masala (I prefer Tandoori Chicken Masala)
1 ½ tsp Red Chili (as per your preference, quantity can be increased or decreased)
1 tsp Cumin powder
1 medium lemon
1 tsp Mustard oil
Salt to taste

For Smoky taste:
Charcoal:
Small Piece of silver foil
4 – 5 Cloves
1 tsp Cumin Seeds


Method

1. Make a powder of roasted achari masala ingredients in a mixer.

2. In a bowl mix all the ingredients mentioned for marination mix it well.

3. Add Boneless Chicken and mix it well, now place a silver foil on it put extremely hot charcoal & pour 2 spoon  of ghee with cumin seeds and cloves on it.  Do not allow the smoke to escape cover it properly and leave it for 2 – 3 hours.

4. Now Take a non stick tava put some oil and roast the chicken pieces properly. (Avoid overcooking)

5. Serve hot with onion rings and lemon wedges.

Note: Chicken get hard when over cooked



Thanks and Regards,
Latha

Wednesday 12 September 2012

Idiyappam



INGREDIENTS
Idly Rice - 2 cups
Salt - to taste
Coconut Milk / Normal Milk - 1/2 cup
Fresh grated Coconut - 1/2 cup (as per personal preference quantity can be increased or decreased)
Sugar - 1/4 cup (as per personal preference quantity can be increased or decreased)
Ghee - as required


METHOD

1. Mix Rice flour, salt and water together to make soft dough

2. Divide the dough into equal parts.



3. Fill the dough into the idiyappam maker.

4. Place the wet cotton cloth on the idly plate and now press it as noodles.

5. Steam it for 10-12 minutes, keeping the heat at high for 5 min and at medium till done.

6. Take out the idly plates and flip it on a plate remove the idly plate and sprinkle some water on the dried cloth to make them wet. (It will help you to remove the idiyappams safely)

7. Now finally remove the cloth carefully.



8. Serve hot with grated coconut, sugar and ghee or with coconut milk / Milk and sugar.

Thanks and Regards,
Latha

Thursday 6 September 2012

Rasmalai

 

 INGREDIENTS
250 gm chenna
100 gm sugar
1 liter full cream milk
5 gm cardamom powder
25 gm almonds and pista (Shredded)
0.5 gm saffron

For Sugar Syrup
600 ml water
300 ml sugar

METHOD

1. For sugar syrup, heat the sugar and the water.

2. Boil the milk in a heavy bottomed pan and reduce till about half the volume of milk is left.

3. Add cardamom powder, saffron, almonds and pista bring to a boil.

4. Make ping pong balls of the chenna and flatten it with the help of your palms.

5. Now boil the ping pong chenna balls in the sugar syrup for 20 minutes and drain the sugar syrup.

6. Finally put the rasgullas into the milk and again boil for 3 minutes.

7. Switch off the gas and bring it to room temperature, then place it in refrigerator and serve it chilled. 


Thanks and Regards,
Latha

Wednesday 5 September 2012

Mango Kulfi



INGREDIENTS
400 gm sweetened condensed milk
1/2 cup mango pulp/puree
1/2 cup cream
12-15 almonds-blanched and shredded
8 kulfi moulds
Chandi ka vark -optional

METHOD

1. Add together the condensed milk, mango pulp and cream. Mix it well.

2. Add nuts, saving a few for garnishing. Mix well and pour into mould.


3. Freeze at the lowest possible temperature.

4
. To serve take the mould out of the freezer and de-mould the kulfi into serving bowl.

5. Garnish with chandi ka vark and nuts and serve immediately.



Thanks and Regards,
Latha

Kulfi

INGREDIENTS

1 litre full cream milk
1/2 cup sugar
1/4 tsp saffron
3-4 green cardamoms
10-12 almonds-blanched and shredded
2 tbsp pistas-blanched and shredded
8 kulfi moulds
Chandi ka vark-optional

METHOD

1. Boil milk in a wide and heavy bottomed pan.

2. Boil till about half the volume of milk is left. (Will take 30 - 40 Minutes to thicken)

3. Now add sugar, saffron and green cardamoms and simmer over low heat for another minute or two, when done, the colour changes to a off white color.

4. Remove from the flame. When cool, add the nuts, saving a few for garnishing. Mix well and pour into kulfi moulds.

5. Freeze at the lowest possible temperature.

6. To serve take the mould out of the freezer and de-mould the kulfi into serving bowl.

7. Garnish with chandi ka vark and nuts and serve immediately.


Thanks and Regards,
Latha

Tuesday 4 September 2012

Pinni


INGREDIENTS


250 gm urad daal powder
100 gm ghee
175 gm castor sugar
25 gm raisins
100 gm almonds - Shredded (as per your requirement)

METHOD

1. Heat the ghee and roast the urad daal powder till it becomes light brown in colour and aromatic.

2. Remove from the heat and let it cool. 

3. When cooled to room temperature, add the sugar and mix well, rubbing the sugar in (you can sieve the castor sugar which will help you to mix it properly).

4. Finally add the raisins and the almonds.

5.  Divide into equal portion and shape each portion into round or the shape which you like the most



Thanks and Regards,
Latha
 
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