Ingredients:
20 red chillies
50 ml lemon juice
2" piece peeled ginger
1 tbsp peeled garlic cloves
3 tbsp sugar
salt to taste
Method:
Grind all ingredients to a paste.
Season and serve at room temperature
Saturday, August 22, 2009
Brinjal Chutney
Ingredients
1 big brinjal
a big ball of tamarind
2 tsp grated jaggery or sugar
a pinch of turmeric powder
2 tsp chopped coriander leavesFor the seasoning
2 tsp oil
1 tsp urad dal (black gram dal)
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
a pinch of asafoetida
4 red chillies
4 green chillies
salt to தச்டே
Method
1. Smear the brinjal with oil and roast over a direct flame till cooked.
2. Remove the skin and mash the brinjal.
3. Heat oil and fry ingredients for the seasoning.
4. Grind the tamarind, grated jaggery, turmeric and the fried ingredients with the mashed brinjal and the chopped coriander leaves thoroughly.
5. Serve garnished with chopped coriander leaves.
1 big brinjal
a big ball of tamarind
2 tsp grated jaggery or sugar
a pinch of turmeric powder
2 tsp chopped coriander leavesFor the seasoning
2 tsp oil
1 tsp urad dal (black gram dal)
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
a pinch of asafoetida
4 red chillies
4 green chillies
salt to தச்டே
Method
1. Smear the brinjal with oil and roast over a direct flame till cooked.
2. Remove the skin and mash the brinjal.
3. Heat oil and fry ingredients for the seasoning.
4. Grind the tamarind, grated jaggery, turmeric and the fried ingredients with the mashed brinjal and the chopped coriander leaves thoroughly.
5. Serve garnished with chopped coriander leaves.
Friday, August 21, 2009
Tomato and Coconut Kurma
Ingredients:
1 kg tomatoes
500 gm potatoes
1 large onion, thinly sliced
4 green chillies, slit
1 small piece ginger, chopped
handful of chopped coriander
1 cup shelled peas (optional)
1 large coconut, grated
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2 cloves
1/2 tsp cumin sees
2 cinnamon sticks
2 cardamoms
3 tbsl ghee
salt to taste
Method:
1. Boil the potatoes and peas. Cut the potatoes into thick pieces, tomatoes into fours and set aside.
2. Add one cup of boiling water to the grated coconut and take out thick milk by squeezing the gratings and straining the resultant mixture. Set aside. Add some more water and extract as much thin milk as you can. Strain. Keep the 'milks' separate.
3. Heat the ghee, and add the whole spices, mustard and cumin seeds, then the slit chillies, ginger and onions. Fry till the onions turn light brown in colour. Do not allow to brown too much.
4. Add the tomatoes and fry until they turn soft. Add the potato pieces and fry for some time. Now add the turmeric powder.
5. Add the thin milk, salt and cook for 3-5 minutes or until the gravy is thick. Then add the thick milk, peas, some of the chopped coriander, and cook for a minute or two. Remove from fire.
6. Serve garnished with the rest of the chopped coriander.
1 kg tomatoes
500 gm potatoes
1 large onion, thinly sliced
4 green chillies, slit
1 small piece ginger, chopped
handful of chopped coriander
1 cup shelled peas (optional)
1 large coconut, grated
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2 cloves
1/2 tsp cumin sees
2 cinnamon sticks
2 cardamoms
3 tbsl ghee
salt to taste
Method:
1. Boil the potatoes and peas. Cut the potatoes into thick pieces, tomatoes into fours and set aside.
2. Add one cup of boiling water to the grated coconut and take out thick milk by squeezing the gratings and straining the resultant mixture. Set aside. Add some more water and extract as much thin milk as you can. Strain. Keep the 'milks' separate.
3. Heat the ghee, and add the whole spices, mustard and cumin seeds, then the slit chillies, ginger and onions. Fry till the onions turn light brown in colour. Do not allow to brown too much.
4. Add the tomatoes and fry until they turn soft. Add the potato pieces and fry for some time. Now add the turmeric powder.
5. Add the thin milk, salt and cook for 3-5 minutes or until the gravy is thick. Then add the thick milk, peas, some of the chopped coriander, and cook for a minute or two. Remove from fire.
6. Serve garnished with the rest of the chopped coriander.
Red Kurma
Ingredients:
Onions - 2 large
Tomatoes - 3
Carrots - 4 (medium)
Beetroot - 1
Fresh peas shelled - 1/4 cup
Potatoes - 2
Red Cabbage - 1/2
Oil - 2 tbl sps
Coriander, Curry Leaves - to garnish
Thick Coconut Extract - 1/2 cupGrind together:
Grated fresh coconut - 1/2 cup
Poppy seeds - 1 tbl sp
Cashewnuts - 10
Roasted gram - 1 1/2 tbl sp
Green chillies - 3
Red chillies - 6
Dhania - 1 tbl sp
Salt - as required
Method:
1. Peel and chop onions finely. Cut all the vegetables into fine pieces.
2. Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
3. Heat oil in a deep pan and fry onions till golden brown.
4. Add chopped tomatoes and stir till it turns pulpy.
5. Mix ground paste with this and stir for few minutes.
6. Strain water from cooked vegetables (use it for soup or for grinding the masala)
7. Add the vegetables to the fried paste and stir for few minutes.
8. Pour coconut extract and cook till boiling point. Remove from fire.
9. Garnish with coriander and curry leaves. Serve hot with idlies or pulkas.
Onions - 2 large
Tomatoes - 3
Carrots - 4 (medium)
Beetroot - 1
Fresh peas shelled - 1/4 cup
Potatoes - 2
Red Cabbage - 1/2
Oil - 2 tbl sps
Coriander, Curry Leaves - to garnish
Thick Coconut Extract - 1/2 cupGrind together:
Grated fresh coconut - 1/2 cup
Poppy seeds - 1 tbl sp
Cashewnuts - 10
Roasted gram - 1 1/2 tbl sp
Green chillies - 3
Red chillies - 6
Dhania - 1 tbl sp
Salt - as required
Method:
1. Peel and chop onions finely. Cut all the vegetables into fine pieces.
2. Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
3. Heat oil in a deep pan and fry onions till golden brown.
4. Add chopped tomatoes and stir till it turns pulpy.
5. Mix ground paste with this and stir for few minutes.
6. Strain water from cooked vegetables (use it for soup or for grinding the masala)
7. Add the vegetables to the fried paste and stir for few minutes.
8. Pour coconut extract and cook till boiling point. Remove from fire.
9. Garnish with coriander and curry leaves. Serve hot with idlies or pulkas.
Kurma for Idiyappam
Ingredients for Idiyappam
Big onions - 3
Tomatoes - 4
Turmeric powder - 1/4 tsp
Dhania powder - 1 1/2 tsps
Diced mixed vegetables - 3 cups (carrots, cauliflower, cabbage, potatoes etc...)
Cooked green peas - 1/4 cup (fresh or dry)
Chilli powder - 1 1/2 tsp
Fresh thick curds - 1 cup
Milk - 1/2 cup
Green chillies - 2
Salt - as required
Oil - 3 tbl sps
Cardamom, Cinnamom, Cloves - fewGrind together:
Grated fresh coconut - 3 tbl sps
Cashewnuts - 10
Poppy seeds- 2 tsps
Method:
1. Slice chillies lengthwise, cut onions and tomatoes finely.
2. Steam cook all the vegetables.
3. Heat oil in a frying pan.
4. Add cardamom, cloves, cinnamon, green chillies and then onions.
5. Fry till golden and then add chopped tomatoes.
6. Stir till it becomes puply. Add dhania powder and fry for a minute.
7. Add ground paste, cooked vegetables, salt, turmeric powder and chilli powder.
8. Cook till it becomes thick.
9. Add whipped curds at the end.
10. Boil for a minute and remove from fire. Mix 1/2 cup milk with this.
11. Garnish with chopped coriander and serve with idiyappam.
Big onions - 3
Tomatoes - 4
Turmeric powder - 1/4 tsp
Dhania powder - 1 1/2 tsps
Diced mixed vegetables - 3 cups (carrots, cauliflower, cabbage, potatoes etc...)
Cooked green peas - 1/4 cup (fresh or dry)
Chilli powder - 1 1/2 tsp
Fresh thick curds - 1 cup
Milk - 1/2 cup
Green chillies - 2
Salt - as required
Oil - 3 tbl sps
Cardamom, Cinnamom, Cloves - fewGrind together:
Grated fresh coconut - 3 tbl sps
Cashewnuts - 10
Poppy seeds- 2 tsps
Method:
1. Slice chillies lengthwise, cut onions and tomatoes finely.
2. Steam cook all the vegetables.
3. Heat oil in a frying pan.
4. Add cardamom, cloves, cinnamon, green chillies and then onions.
5. Fry till golden and then add chopped tomatoes.
6. Stir till it becomes puply. Add dhania powder and fry for a minute.
7. Add ground paste, cooked vegetables, salt, turmeric powder and chilli powder.
8. Cook till it becomes thick.
9. Add whipped curds at the end.
10. Boil for a minute and remove from fire. Mix 1/2 cup milk with this.
11. Garnish with chopped coriander and serve with idiyappam.
Thursday, August 20, 2009
Naranga Curry
Ingredients
One ripe lemon deseeded and chopped into small pieces - 200 gm
Finely Chopped Green Chillies - 25 gm
Red Chilli Powder - 50 gm
Asafoetida - half a teaspoon
Fenugreek Powder - half a teaspoon
Salt to taste
Coconut Oil - one tablespoon
Mustard Seeds - one teaspoon
Red Chillies - three (chopped into three pieces each)
Curry Leaves - two sprigs
Method
Mix the chopped lemon, green chillies, red chilli powder, asafoetida, fenugreek powder and salt, well with your hands and keep aside for an hour.Heat the coconut oil and add the mustard seeds.When they splutter, add the red chillies and the curry leaves and add them to the lemon mix.If you feel that the pickle is too dry, then add a little water at room temperature.Do not cook the lemon.Choose one that is not too bitter.
One ripe lemon deseeded and chopped into small pieces - 200 gm
Finely Chopped Green Chillies - 25 gm
Red Chilli Powder - 50 gm
Asafoetida - half a teaspoon
Fenugreek Powder - half a teaspoon
Salt to taste
Coconut Oil - one tablespoon
Mustard Seeds - one teaspoon
Red Chillies - three (chopped into three pieces each)
Curry Leaves - two sprigs
Method
Mix the chopped lemon, green chillies, red chilli powder, asafoetida, fenugreek powder and salt, well with your hands and keep aside for an hour.Heat the coconut oil and add the mustard seeds.When they splutter, add the red chillies and the curry leaves and add them to the lemon mix.If you feel that the pickle is too dry, then add a little water at room temperature.Do not cook the lemon.Choose one that is not too bitter.
Coconut Milk Rasam
Ingredients
Coconut - 1/2
Tomatoes - 3
Curry Leaves - 10
Coriander - as desired
Red Chilies - 2
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Turmeric
Salt - to taste
Red Chili Powder - pinchCumin Powder - 1/4 tspMethi Powder - pinch (or) rasam பவுடர்
Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.
Coconut - 1/2
Tomatoes - 3
Curry Leaves - 10
Coriander - as desired
Red Chilies - 2
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Turmeric
Salt - to taste
Red Chili Powder - pinchCumin Powder - 1/4 tspMethi Powder - pinch (or) rasam பவுடர்
Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.
Sweet Chutney
Ingredients
2 cups Pineapple Pieces (approx 1/2")
1/2 cup Water
Salt as per taste
3 tbsp Sugar
1/2 tsp Turmeric Powder
1/4 tsp Mustard
1 Red Chilli
1 tsp Cumin Seeds
3/4 cup Grated CoconutFor Seasoning:
2 tsp Oil
1/4 tsp Mustard Seeds
2 Green Chillies, slit
1/4 tsp Urad Dal4-5 Curry Leaves
MethodGrind together mustard, chilli and cumin seeds.
Grind coconut into fine paste.
Mix coconut and chilli paste.
Boil pineapple pieces in water with turmeric and salt.
Cook till the pieces are tender.
Add sugar and stir well.
Cook till required consistency (like a syrup).
Add coconut mixture.
Remove from fire.
Heat oil.
Add urad dal and then mustard seeds.
After seeds splutter add green chillies and curry leaves.
Put the seasoning in the pineapple mixture.
Put on gas, and cook for 1-2 mins.
Remove from fire and garnish with chopped coriander leaves.
Wednesday, August 19, 2009
Vadai Curry
Ingredients :
Bengal gram dhal - 1 cup
Onions - 2 (cut finely)
For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).
Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp
Bengal gram dhal - 1 cup
Onions - 2 (cut finely)
For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).
Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp
For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).
Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).
Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.
Curd Kurma
Ingredients :
Potatoes - 1/4 kg
Fresh butter beans or broad beans - 1/4 kg (seeds)
Onions - 3
Fresh curd - 1 1/2 cups
Salt - ta taste
Garam masala powder - 1/4 tsp
Grind together :
Coconut - 1/2
cashew nuts - 10
Poppy seeds - 2 tbsp
Green chillies - 7
Method :
1. Cut onions into long thin pieces.
2. Dice potaties into one inch square pieces and cook in pressure cooker along with butter beans using just ehough water to cover it.
3. Do not over cook. (if you are cooking in pressure cooker just cook till one whistle). Drain the water completely after cooking the vegetables. (use it for rasam or soup).
4. Grind the other ingredients with enough water.
5. Heat ghee and fry the onions till translucent.
6. Add the ground masala, cooked vegetables (without water) and whipped curd to it.
7. Add salt and boil it in a low flame.
8. Add garam masala powder just before removing from fire. Serve with puri or chappathi.
Potatoes - 1/4 kg
Fresh butter beans or broad beans - 1/4 kg (seeds)
Onions - 3
Fresh curd - 1 1/2 cups
Salt - ta taste
Garam masala powder - 1/4 tsp
Grind together :
Coconut - 1/2
cashew nuts - 10
Poppy seeds - 2 tbsp
Green chillies - 7
Method :
1. Cut onions into long thin pieces.
2. Dice potaties into one inch square pieces and cook in pressure cooker along with butter beans using just ehough water to cover it.
3. Do not over cook. (if you are cooking in pressure cooker just cook till one whistle). Drain the water completely after cooking the vegetables. (use it for rasam or soup).
4. Grind the other ingredients with enough water.
5. Heat ghee and fry the onions till translucent.
6. Add the ground masala, cooked vegetables (without water) and whipped curd to it.
7. Add salt and boil it in a low flame.
8. Add garam masala powder just before removing from fire. Serve with puri or chappathi.
Mini Vegetable Samosa
ngredients :
For the Dough :
Maida - 2 cups
Oil - 4 tbsp
Salt - 1/2 tbsp
Baking Powder - 2 pinches
Ice cold water - for mixing the dough
Oil- Enough to deep fry.
For Masala :
Onions - 2
Potatoes - 1/4 kgs
Carrot - 2
Peas - 100 gms
Beetroot - 1 small
French beans - 7
Salt - As required
Gamram Masala powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Green chillies - 4
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - for frying.Method :
DOUGH :
1. Sieve maida twice with baking powder and salt.
2. Blend oil to flour with hands till it resembles fine bread crumbs.
3. Sprinkle cold water and knead to a stiff dough.
4. Knead well for several minutes till the dough becomes elastic and pliable.
5. Keep under wet cloth for 1/2 an hour.
MASALA :
1. Cut onions lengthwise and other vegetables to small pieces.
2. Pressure cook potatoes. Peel and mash coarsely.
3. Steam other vegetables without adding water.
4. Mince green chillies.
5. Heat oil in a frying pan, Add cumin powder, minced green chilles and then onion.
6. Fry till crisp. Add other vegetables and stir till moisture evaporates.
7. Add other powdered spices and remove from fire.
PREPARATION OF SAMOSAS :
1. Divide the dough into 8 balls.
2. Roll out each ball into very thin chappathi using maida for dusting.
3. Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
4. Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
5. Roll lightly on top. Make rest of the dough in the same manner.
6. Heat a tawa and place one pile of chappathis on top.
7. Gently turn over when it starts to bubble up.
8. After turning peel off the first layer.
9. Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida)
12. Take one strip and make triangular pocket at one end, like a cone.
13. Seal the overlapping portion with maida paste (shaded part shown in figure).
14. Keep little masala inside the pocket.
15. Flod and roll the strip in such a way that it remains in triangular shape.
16. At the end of overlapping seal with maida paste.
17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.
For the Dough :
Maida - 2 cups
Oil - 4 tbsp
Salt - 1/2 tbsp
Baking Powder - 2 pinches
Ice cold water - for mixing the dough
Oil- Enough to deep fry.
For Masala :
Onions - 2
Potatoes - 1/4 kgs
Carrot - 2
Peas - 100 gms
Beetroot - 1 small
French beans - 7
Salt - As required
Gamram Masala powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Green chillies - 4
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - for frying.Method :
DOUGH :
1. Sieve maida twice with baking powder and salt.
2. Blend oil to flour with hands till it resembles fine bread crumbs.
3. Sprinkle cold water and knead to a stiff dough.
4. Knead well for several minutes till the dough becomes elastic and pliable.
5. Keep under wet cloth for 1/2 an hour.
MASALA :
1. Cut onions lengthwise and other vegetables to small pieces.
2. Pressure cook potatoes. Peel and mash coarsely.
3. Steam other vegetables without adding water.
4. Mince green chillies.
5. Heat oil in a frying pan, Add cumin powder, minced green chilles and then onion.
6. Fry till crisp. Add other vegetables and stir till moisture evaporates.
7. Add other powdered spices and remove from fire.
PREPARATION OF SAMOSAS :
1. Divide the dough into 8 balls.
2. Roll out each ball into very thin chappathi using maida for dusting.
3. Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
4. Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
5. Roll lightly on top. Make rest of the dough in the same manner.
6. Heat a tawa and place one pile of chappathis on top.
7. Gently turn over when it starts to bubble up.
8. After turning peel off the first layer.
9. Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida)
12. Take one strip and make triangular pocket at one end, like a cone.
13. Seal the overlapping portion with maida paste (shaded part shown in figure).
14. Keep little masala inside the pocket.
15. Flod and roll the strip in such a way that it remains in triangular shape.
16. At the end of overlapping seal with maida paste.
17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.
Tuesday, August 18, 2009
Dry Fruit Kesari
Ingredients:
1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
1/2 cup rava,
3 tbsp sugar,
2 tsp ghee,
1 pinch cardamom powder,
6 almonds,
1 cup water, and
3-4 drops food color optional (yellow, orange or red).
Method:
* Stir-fry rava with 1 tsp ghee on low flame till the smell of raw grain goes.
* Set it aside for later use.
* Saute dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame.
* Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
* Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
* Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
* Grease a plate and pour 'kesari' into it.
* Let it cool and get set.
* Cut it into smaller pieces and garnish it with an almond.
* Kesari is now ready to be served.
1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
1/2 cup rava,
3 tbsp sugar,
2 tsp ghee,
1 pinch cardamom powder,
6 almonds,
1 cup water, and
3-4 drops food color optional (yellow, orange or red).
Method:
* Stir-fry rava with 1 tsp ghee on low flame till the smell of raw grain goes.
* Set it aside for later use.
* Saute dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame.
* Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
* Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
* Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
* Grease a plate and pour 'kesari' into it.
* Let it cool and get set.
* Cut it into smaller pieces and garnish it with an almond.
* Kesari is now ready to be served.
Rava Kesari
Ingredients:
Rava: 1 cup
sugar: 1.5-2 cups
cashewnuts: 10-12
raisins: 15-20
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)
Method:
Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside.
Add another tbsp of ghee and fry the rava to a light pink color and keep aside.
Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil.
Add the rava slowly, constantly stirring, and mix well.
Allow the rava to be cooked at medium heat.
The rava has to cook well.
When it is fully cooked, add the sugar and stir well.
When the sugar is fully dissolved, add the remaining ghee.
Keep stirring until the rava starts leaving the sides of the pan.
Garnish with the fried cashews and raisins and cardamom powder
Rava: 1 cup
sugar: 1.5-2 cups
cashewnuts: 10-12
raisins: 15-20
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)
Method:
Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside.
Add another tbsp of ghee and fry the rava to a light pink color and keep aside.
Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil.
Add the rava slowly, constantly stirring, and mix well.
Allow the rava to be cooked at medium heat.
The rava has to cook well.
When it is fully cooked, add the sugar and stir well.
When the sugar is fully dissolved, add the remaining ghee.
Keep stirring until the rava starts leaving the sides of the pan.
Garnish with the fried cashews and raisins and cardamom powder
Semiya Kesari
Ingredients:
Semiya (Vermicelli) - 1 cup
Sugar – 3/4 cup
Water – 2 cups
Ghee - 2 to 3 tablespoon
Cardamom Powder - ½ teaspoon
Cashew Nuts -10 Nos
Raisins - 10 Nos
Kesari Powder - a pinch
Method:
In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.
In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.
Semiya (Vermicelli) - 1 cup
Sugar – 3/4 cup
Water – 2 cups
Ghee - 2 to 3 tablespoon
Cardamom Powder - ½ teaspoon
Cashew Nuts -10 Nos
Raisins - 10 Nos
Kesari Powder - a pinch
Method:
In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.
In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.
Monday, August 17, 2009
Ragi Roti
Ingredients
Ragi flour - to make the dough.
Fresh grated coconut - 1/2 cup.
Coriander - 1 bunch (cleaned and finely chopped).
Onions - 4 (finely chopped).
Curry leaves - finely chopped.
Green chillies - finely chopped (according to your taste).
Salt to taste.
Sugar - little
Water.
Method
Mix coconut, onions, curry leaves, green chillies, coriander leaves, and salt properly with little water.
Add the ragi flour with some more water and mix properly so that it mixes with other ingredients (This dough should be like chapati dough).
Set aside for some time.
Put some oil on tava (cooled tava). Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done.
Eat the ragi roti with delicious pudina chutney.
Ragi flour - to make the dough.
Fresh grated coconut - 1/2 cup.
Coriander - 1 bunch (cleaned and finely chopped).
Onions - 4 (finely chopped).
Curry leaves - finely chopped.
Green chillies - finely chopped (according to your taste).
Salt to taste.
Sugar - little
Water.
Method
Mix coconut, onions, curry leaves, green chillies, coriander leaves, and salt properly with little water.
Add the ragi flour with some more water and mix properly so that it mixes with other ingredients (This dough should be like chapati dough).
Set aside for some time.
Put some oil on tava (cooled tava). Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done.
Eat the ragi roti with delicious pudina chutney.
Palak Roti
Ingredients
1 bunch of Palak leaves
1/2 inch Ginger
3/4 Green Chillies (this one can be really spicy)
A small bunch of Coriander Leaves
Ball of Tamarind
2 tsp Jeera
Salt to taste
Flour for the Rotis
Method
Blanch the palak well i.e boil in hot water for 2 mins and put them under cold running water.
Grind all the above ingredients to as fine paste.
Mix this mixture with the flour and make a malleable dough. Roll out the rotis and applly ghee on both sides.
Can be served with Pickle or Dahi or you can have it with Tea as an evening snack.
1 bunch of Palak leaves
1/2 inch Ginger
3/4 Green Chillies (this one can be really spicy)
A small bunch of Coriander Leaves
Ball of Tamarind
2 tsp Jeera
Salt to taste
Flour for the Rotis
Method
Blanch the palak well i.e boil in hot water for 2 mins and put them under cold running water.
Grind all the above ingredients to as fine paste.
Mix this mixture with the flour and make a malleable dough. Roll out the rotis and applly ghee on both sides.
Can be served with Pickle or Dahi or you can have it with Tea as an evening snack.
Carrot Roti
Ingredients
Wheat flour 1 cup
carrot 4 Oz
Salt to taste
Method
Grate carrot.
Knead the wheat flour with carrot,salt and water.
Make small balls and roll into rotis
Cook on tawa. Spray pam on both sides
Serve with pickle and raitha.
Wheat flour 1 cup
carrot 4 Oz
Salt to taste
Method
Grate carrot.
Knead the wheat flour with carrot,salt and water.
Make small balls and roll into rotis
Cook on tawa. Spray pam on both sides
Serve with pickle and raitha.
Friday, August 14, 2009
Mocha Coffee Recipe
Ingredients:
400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar
Method:
Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.
400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar
Method:
Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.
Madras Filter Coffee
Procedure
To make one cup of coffee:
1. Heat a small quantity (¼) cup of water until it boils.
2. Put ½ to 2 teaspoon (depending on how strong you want to have the coffee) of BRU instant coffee in it.
3. Stir the solution and ensure that there are no lumps of coffee.
4. Boil ¾ cup of milk and bring to boil.
5. Add the coffee mixture to the milk and add sugar as per your preference.
6. While the coffee is still boiling hot, pour it into a mug or, preferably, a stainless steel tumbler. While pouring the coffee, slowly raise the saucepan until the coffee falls into the mug/tumbler from a height of about 1 to 1½ ft. This will cause the coffee to froth (like espresso).
7. You can dip a teaspoon in the coffee and lightly spread a few drops of it over the froth in the mug.
8. Serve piping hot.
Chocolate Coffee
Ingredients
Chocolate 200 grams
Instant coffee powder 4 teaspoons
Milk 4 cups
Powdered sugar 4 teaspoons
Cream (whipped) ½ cup
Chocolate vermicelli (optional) 2 teaspoons
Method
1. Break chocolate into small pieces. Put them in a bowl. Add one cup of milk, coffee powder and sugar.
2. Keep the bowl in Microwave oven on HIGH (100%) for one minute. Take the bowl out and mix well. Put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again.
3. Pour the mixture into glasses. Put some whipped cream on top. Garnish with chocolate vermicelli and serve immediately.
Chocolate 200 grams
Instant coffee powder 4 teaspoons
Milk 4 cups
Powdered sugar 4 teaspoons
Cream (whipped) ½ cup
Chocolate vermicelli (optional) 2 teaspoons
Method
1. Break chocolate into small pieces. Put them in a bowl. Add one cup of milk, coffee powder and sugar.
2. Keep the bowl in Microwave oven on HIGH (100%) for one minute. Take the bowl out and mix well. Put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again.
3. Pour the mixture into glasses. Put some whipped cream on top. Garnish with chocolate vermicelli and serve immediately.
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