Thanks Pavithra for passing the award to us.I would like to share it with other friends too......
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Saturday, November 14, 2009
Friday, November 13, 2009
Gulab Jamoon
Ingredients
Milk powder-1/2 cup
Maida-2tbsp
Ghee-1tbsp
Curd-1 & 1/2tbsp
Baking soda-1/4tsp
Oil-to fry
Sugar syrup
Sugar-1 & 1/2 cup
Water-1 & 1/2 cup
Cardamom powder-1/4tsp
Rose essence-a drop
Saffron-a pinch
Method
Mix maida,milk powder,baking soda & ghee,add curd little by little & mix till you form a soft dough.Cover & rest it for 10 minutes.Grease your palms & make small round ball.Heat oil & deep fry them in medium flame.Keep rotating while frying for even colour on all sides.On the other side boil the syrup ingredients together for 3 minutes,switch off & add the rose essence.Add the fried balls to the hot syrup,cover & leave it for 1 hour for it to soak nicely.Serve it with some chopped nuts sprinkled on top (optional).
Courtesy:sangeetha subash with some small change.
Milk powder-1/2 cup
Maida-2tbsp
Ghee-1tbsp
Curd-1 & 1/2tbsp
Baking soda-1/4tsp
Oil-to fry
Sugar syrup
Sugar-1 & 1/2 cup
Water-1 & 1/2 cup
Cardamom powder-1/4tsp
Rose essence-a drop
Saffron-a pinch
Method
Mix maida,milk powder,baking soda & ghee,add curd little by little & mix till you form a soft dough.Cover & rest it for 10 minutes.Grease your palms & make small round ball.Heat oil & deep fry them in medium flame.Keep rotating while frying for even colour on all sides.On the other side boil the syrup ingredients together for 3 minutes,switch off & add the rose essence.Add the fried balls to the hot syrup,cover & leave it for 1 hour for it to soak nicely.Serve it with some chopped nuts sprinkled on top (optional).
Courtesy:sangeetha subash with some small change.
Thursday, November 12, 2009
Methi Chicken Kheema
Ingredients
Chopped onion-1/2
Chopped tomato-1/2
Chicken kheema-1 cup
Curd-3tsp
Frozen chopped methi leaves -1 cup
Ginger & Garlic paste-1tsp
Any meat /Garam masala powder-1tsp
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Tempering
Oil-4tsp,Jeera-1tsp,Bay leaf-1
Method
Heat oil in a pan temper it.Fry onions till light brown colour.Now add ginger & garlic paste,methi,tomato & all dry powders & fry till oil separates the pan. Add the curd,chicken & very little water & cook it till done.Serve it with roti or rice.
Wednesday, November 11, 2009
Lotus Stem & Channa Dhal Kurma
Ingredients pressure cooked
Chopped lotus stem-1 cup
Channa dhal-1/3 cup
Salt to taste
Red chilly powder-1tsp
Ingredients roasted in 1/2tsp of oil & ground to a smooth paste
Pepper-10
Cardamom-1
Cloves-2
Cinnamon-a small bit
Poppy seeds-1tsp
Coconut-1tbsp
Fennel seed(somph)-1/2tsp
Jeera-1/4tsp
Ginger & garlic paste-1/2tsp
Tempering
Oil-2tsp
Mustard-1tsp,Curry leaves-little
Method
Mix the ground masala to the pressure cooked ingredients & give a nice boil.Temper it.Serve it hot with rice.
Tuesday, November 10, 2009
Gulab-E-Aab
Ingredients
Milk-300ml
Crumbled ricotta cheese-2tsp
(or use khoya or rasamalai or kalakandh)
Blanched & chopped pistachio & almonds-1tsp
Crushed saffron-a pinch
Sugar-1 & 1/2tsp
Rose syrup-1tsp
Method
I took 2tbsp of ricotta cheese & microwaved it in high for 2 minutes till all water has evaporated & dry.Cool & crumble it.In a glass pour milk,mix sugar,khoya & syrup.Garnish it with saffron & blanched nuts.Serve it cold.Saffron & khoya gives a great taste for this dish.............
Courtesy:Lata
Monday, November 9, 2009
Batura recipe / Bhatura Recipe / Bhature Recipe
Bhatura |
Maida-2 cups
Salt to taste
Curd-2tbsp
Sooji/Rawa-2tbsp
Baking powder-1/2tsp
Sugar-1tsp
Oil-to fry
Water required quantity to knead the dough
Method
Mix all above ingredients together.Pour water & make a soft dough.Cover it with a wet cloth & keep it for 4hrs.Take small balls & roll it out into thick round pooris.Heat oil (oil should be really hot)fry each baturas both sides till light golden colour & puffs up well.Serve it with Chole/channa or any gravy of you wish.
Courtesy:Sangeetha.
Anchovy Chips
Ingredients
Dry Anchovies-1 cup
Salt to taste
Red chilly powder-1 & 1/2 tsp
Red chilly powder-1 & 1/2 tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Turmeric powder-1/4tsp
Curry leaves-little-Oil 10 tsp
Method
Remove the heads off the fish.Wash it nicely so that there is no sand.Add all dry ingredients & marinate for 10 minutes.Heat oil add curry leaves & the fish.Fry it in very low flame till crisp & brown on all sides.You can store it outside for more than 3 days.Goes very well with rasam rice.
Kollu Masiyal Recipe / Horse Gram Masiyal Recipe
Kollu Masiyal |
Kollu-1 cup
(soaked overnight)
Salt to taste
Turmeric powder-1/4tsp
Coriander leaves-little
Tempering
Hing-1/4tsp
Jeera-1tsp
Curry leaves-little
Oil-1tsp
Ingredients to grind
Oil-1tsp
Urad dhal-1tsp
Channa dhal-1tsp
Pepper-1/2tsp
Coriander seeds-1tsp
Garlic-3
Onion-1tbsp
Curry leaves-little
Methi seeds-1/4tsp
(Fry in oil till light brown colour,cool & grind to a smooth paste)
Method
Pressure cook kollu with turmeric powder & salt.
Cool the dal & blend in a mixi just till the dal breaks into two.
Heat oil temper it with above ingredients.
Pour the ground masala into the tempering & the mashed kollu.
Give a nice boil till everything is combined.Switch off the stove
Garnish it with coriander leaves,serve it with hot rice.
Thanks for visiting !
Cool the dal & blend in a mixi just till the dal breaks into two.
Heat oil temper it with above ingredients.
Pour the ground masala into the tempering & the mashed kollu.
Give a nice boil till everything is combined.Switch off the stove
Garnish it with coriander leaves,serve it with hot rice.
Thanks for visiting !
Sunday, November 8, 2009
Vepampoo (Neem Flower) Podi
Thursday, November 5, 2009
Sago/Sabudana Ladoo
Ingredients
Sago/Sabudana-1/2 cup
Roasted peanuts-1/3 cup
Roasted pottukadalai-1/4 cup
(roasted split chickpeas)
Light brown sugar-3/4 cup
(you can also use sugar,add according to your sweetness)
Cardamom powder-1/2tsp
Milk-1/4 cup or little less just for binding
Method
Dry roast sago till it slightly changes its colour.Cool & powder it to a fine powder.Powder peanuts & pottukadai.Mix everything together.Sprinkle milk little by little & make balls.
Note:If using ghee for binding then can be stored outside,other wise store it in fridge.Do not use the nylon sago,use the regular big milk white sago.This tastes better.
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