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Monday, November 16, 2009
Sunday, November 15, 2009
More kuzhambu(Iyengar style)
Ingredients cook in water & keep it aside
Pumpkin chopped-2 cups
Salt to taste
Hing-1/2tsp
Turmeric powder-1/2tsp
Other ingredients
Beaten curd-1 & 1/2 cup
Water to dilute it
Roasted in 1/2tsp of oil & ground to a smooth paste
Coriander seeds-1 & 1/2 tsp
Channa dhal-1 & 1/2 tsp
Red chillies-4
Coconut-3tsp
Methi-1/2tsp
Thoor dhal-3tsp(soaked,do not fry.Just grind it along with the above ingredients)
(I used masoor dhal)
Tempering
Oil-3tsp,Mustard-1tsp,Curry leaves-little,Red chillies-2
Method
Mix the ground paste with the diluted curd.Heat oil in a pan temper it.Pour the curd mixture & the vegetable & boil it for 8 to 10 minutes or till the raw smell disappears.Garnish it with curry leaves.Serve it with rice
Courtesy:theyumblog with a slight change.
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.
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