Ingredients
1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water
Method
1.For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
2.Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
3.Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
4.Knead till very smooth. Make balls of desired size.
5.Now place the cheese balls in boiling syrup and cook for 15 minutes.
6.Switch off the flame and let the dumplings stand in the liquid until cool.
7.Chill for a minimum of 2 hours.
8.Mix in the essence before serving.
Saturday, October 3, 2009
Uppittu
Ingredients
1cup: Semolina (Rava)
¼ cup: Sliced Potato
½ cup: Sliced Onion
½ tsp: Grated ginger
3tbs: Grated fresh coconut
Chopped coriander leaves
1 tsp: Sugar
2 tsp: Ghee
Salt to taste
For Seasoning
2 tbs: Peanuts
1 tsp: Mustard seeds
1 tsp: Black gram (urad dal)
1 tsp: Red dry chilli
¼ tsp: Turmeric powder
A pinch: Asafoetida
Curry leaves few
3 tbs: Oil
Method
1.Heat a pan and slightly roast rava in a low flame. Keep aside and allow it to cool.
2.Heat 3 tbs of oil and add the seasoning ingredients except turmeric powder and asafoetida.
3.When the mustard splutter, add turmeric and asafoetida and sauté well.
4.Add the onions and fry till it soft. Then add potato fry for few minutes. Add 11/2cup of water, salt to taste and bring to boil. Cover and cook the potato.
5.When it is done, mix grated ginger and sugar. Turn heat to low flame.
6.Add roasted rava little by little. Keep stirring while adding, so that there will not be any lumps.
7.Close the lid and cook for few minutes.
8.Garnish with coriander leaves and grated coconut.
9.Sprinkle ghee over it and serve hot.
1cup: Semolina (Rava)
¼ cup: Sliced Potato
½ cup: Sliced Onion
½ tsp: Grated ginger
3tbs: Grated fresh coconut
Chopped coriander leaves
1 tsp: Sugar
2 tsp: Ghee
Salt to taste
For Seasoning
2 tbs: Peanuts
1 tsp: Mustard seeds
1 tsp: Black gram (urad dal)
1 tsp: Red dry chilli
¼ tsp: Turmeric powder
A pinch: Asafoetida
Curry leaves few
3 tbs: Oil
Method
1.Heat a pan and slightly roast rava in a low flame. Keep aside and allow it to cool.
2.Heat 3 tbs of oil and add the seasoning ingredients except turmeric powder and asafoetida.
3.When the mustard splutter, add turmeric and asafoetida and sauté well.
4.Add the onions and fry till it soft. Then add potato fry for few minutes. Add 11/2cup of water, salt to taste and bring to boil. Cover and cook the potato.
5.When it is done, mix grated ginger and sugar. Turn heat to low flame.
6.Add roasted rava little by little. Keep stirring while adding, so that there will not be any lumps.
7.Close the lid and cook for few minutes.
8.Garnish with coriander leaves and grated coconut.
9.Sprinkle ghee over it and serve hot.
Carrot vadai
Ingrediants
1.Grated carrot-1cup
2.Thur dhal -1cup
3.Garam masala powder-1tsp
4.Cilantra leaves
5.Curry leaves
6.Green chillies-5
7.Big onion -1
8.Chilli powder-1tsp
9. Salt
10.Hing-a pinch
Method of Preparation :
1.Soak the thur dhal in water for 30min and half grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not be crispy.
3. Add grated carrot , chopped onion,curry leaves,cilantra,green chillies,
salt,hing,chilli &garam masala powder to grinded dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
1.Grated carrot-1cup
2.Thur dhal -1cup
3.Garam masala powder-1tsp
4.Cilantra leaves
5.Curry leaves
6.Green chillies-5
7.Big onion -1
8.Chilli powder-1tsp
9. Salt
10.Hing-a pinch
Method of Preparation :
1.Soak the thur dhal in water for 30min and half grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not be crispy.
3. Add grated carrot , chopped onion,curry leaves,cilantra,green chillies,
salt,hing,chilli &garam masala powder to grinded dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
Subscribe to:
Posts (Atom)