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Saturday, October 29, 2011

Chettinadu Vellai Paniyaram

Ingredients
Rice-1 cup
(I used basmati rice)
Urad dhal-1/8 cup
(the measurement says 1/4 cup)
Salt to taste
Milk-1/4 cup
Cooking soda- a generous pinch
Soaked channa dhal-3tbsp
Chopped ginger,onion,green chillies,curry leaves-little
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,water & milk to a semi thick batter.Add all the chopped ingredients & soaked channal dhal to the batter & mix it well.Add cooking soda just before pouring the batter in the panniyaram pan.Pour 1tsp. of oil in each hole of the pan,pour a ladle of batter in it.Cook it till light brown & crisp on all sides.Serve it with any chutney you like.
Courtest:Rakskitchen

Thursday, October 20, 2011

Almond Burfi /Badam Burfi ( With Skin)


Ingredients
Almonds dry powdered(with skin)-1 cup
Sugar-1/2 cup
Water-1/3 cup
Saffron-little
Cardamom powder-1/4tsp
Ghee-1tsp
Method
Heat a non stick pan melt sugar with water,add the cardamom powder & saffron,give a boil till it gives a one string consistency.Switch off the gas add the almond powder & ghee & mix till well till it becomes like a soft dough.Flatten the soft dough on a greased plate.Pat some ghee on top so that top doesn't get dried up.Cut it into desired shape while still warm.
Inspired by mysingaporekitchen..............

Monday, October 17, 2011

Mysore Pak /Ghee Mysore Pak (Krishna Sweets Style) / Soft Mysore Pak Recipe-How to make Mysore Pak

Step by step method /picture for making Mysore Pak. A perfect Deepawali / Diwali recipe.

Mysore Pak /Ghee Mysore Pak (Krishna Sweets Style) / Mysore Pak Sweet Recipe-How to make Mysore Pak

Ingredients
Besan/Kadalai mavu-1 cup
Sugar-2 cups
Water-1 cup
Ghee-2 & 3/4 cups
Method
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn it).Switch off the gas & keep it aside.
In another pan add sugar & water, give a boil till sugar has completely dissolved,switch off the gas.
Pour the sugar mixture into the fried besan mixture.Stir it well & now switch on the stove.
In medium flame keep stirring,at one stage you will feel that the mixture is getting thicker.
Now reduce the flame & pour the remaining ghee in intervals & keep stirring.
The last stage is, the mixture will start leaving the sides of the pan & the bubbles would have completely stopped(you can see very tiny pores in the mixture).
Put a small amount of the mixture in the greased plate & see it forms to a small ball then that's the time to pour it on a tray.
Immediately pour it on a greased tray,while still warm cut into desired shapes.

Note:
Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.
This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage....This also requires some practice,so new comers pl. try with small quantity 1st.

Thanks for visiting !

Friday, October 14, 2011

Quinoa Murukku

Ingredients
Powdered quinoa-1/2 cup
Rice flour-1 cup
Besan-1/4 cup
Chilly powder-1 & 1/2 tsp
Salt to taste
Ajwain-1tsp
Hot oil-1 & 1/2 tbsp
Hing-1tsp
Oil-to deep fry
Method
Mix all above ingredients together,pour water little by little & make a soft dough.Heat oil in a pan fill the mixture in the murukku press.Press it directly into the oil & in medium flame fry it till crisp & light brown on all sides.Cool & store it in air tight container.




Monday, October 10, 2011

ChukkaKura Chutney


Ingredients
Chukkakura leaves(khatta palak)-2 cups
Green chillies-2
Garlic-2
Jeera-1tsp
Salt to taste
Tempering
Oil-2tsp
Mustard,Urad dhal,Channa dhal-each-1/4tsp
Red chillies-1
Method
Heat 1tsp of oil in a pan fry the greens& green chillies till it reduces the size.Cool it completely,in a mixi blend all above ingredients together along with the greens to a smooth chutney.Heat oil in a pan temper it.Pour it in the chutney & mix it well.Best served with hot rice.


Thursday, October 6, 2011

Mango Kulfi / Easy Mango Kulfi Recipe / Mango Kesar Kulfi / Indian Mango Ice Cream

images for Mango Kulfi / Easy Mango Kulfi Recipe / Indian Mango Ice Cream
Mango Kulfi 
Ingredients
Evaporated milk- 1 can (12 fl oz)
Condensed milk- 1 can (14 oz)
Kesar mango pulp-1 can (1lb.14 oz)
Cool whip- 1 tub (8 oz)
(whipped topping)
Saffron-1/4tsp
(crushed & soaked in little warm milk)
Cardamom powder-1/2tsp
Crushed almonds & pistachio-2tbsp
Method
Add all above ingredients in a blender,blend it for a minute till its creamy & frothy.
Pour it in a glass bowl or in kulfi moulds & freeze it overnight.
Serve it garnished with little pistachio on top.

Note:
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.

Thanks for visiting !





Sunday, October 2, 2011

Black Bean Soup

Ingredients
Cooked black beans-2 cups
(mash 1 cup of beans)
Chopped celery-1/2 cup
Chopped onion-1/4
Chopped tomato-1/2
Chopped jalapeno chilly-1/2
Salt & Pepper to taste
Curry powder-1/4tsp
Dry oregano & Parsley-each-1/4tsp
Ginger & Garlic paste-1/4tsp
Vegetable broth or water-required quantity
Olive oil-1tsp
Method
Heat oil in a pot,saute onion,tomato,chilly & celery for a minute. Add all above ingredients & keep cooking this in low flame for 10 minutes,adding water if necessary.Serve this hot garnished it grated cheese.