- Soak Chana dal 3 hours before.
- Take one handful of chana dal separately & then grind the remaining dal into a paste.
- Cut onion, chilly and coriander leaves into small pieces.
- Mix together the ground paste, soaked chana dal and all the other ingredients.
- Heat oil in a pan or a kadai.
- Make small balls off the above mixture and then pat it on the top into patties.
- Fry, until they turn golden brown.
Saturday, December 29, 2007
- Soak the toor dal and rice in water for 30 min and grind along with grated cocnut and green/red chillies.
- Add butter milk to the ground paste along with salt and keep on a low flame.
- Keep stirring and let the buttermilk become warm. Do not let it boil.
- Heat oil in a pan.
- Splutter mustard seeds and add curry leaves. Add this seasoning to the buttermilk mixture, let it come to a boil and serve hot with urad dal vada or masala vada for rice.
Friday, December 28, 2007
- Mix together maida, onions, chillies, salt, coriander leaves and baking soda along with buttermilk.
- Heat oil in a pan or a kadai.
- Deep fry them just like you make pakoras.
Wednesday, December 26, 2007
Sunday, December 23, 2007
Medium onions - 2 1/2
garlic cloves- make to paste
1 inch ginger, make to paste
chilli powder - 2 teaspoons
turmeric powder - 1/4 teaspoon
mustard seeds - 1 teaspoon
oil - 4 tablespoons
water - 1/2 cup
- De-shell, devein, wash and drain prawns thoroughly.
- Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.
- In a kadai (on medium flame) add oil .
- Add mustard seeds and let it spatter.
- Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
- Add the marinated prawns and stir.
- Add the remaining chilli powder and salt, stir and place the lid on utensil.
- Reduce flame to the minimum and let it cook, approximately 15 minutes.
- Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.
- Let it simmer for another 10 minutes.
- Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with rice or chappati.
Saturday, December 22, 2007
Preparation method :
- Make a paste of maida, corn flour and salt using water.
- Take a tsp. of ginger and garlic paste, add it to the paste.
- Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
- Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
- Now, mix aginomoto, soya sauce and tomato sauce to it.
- Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
- Make the dough by combining the milk maida and butter.
- Add just enough whole milk to make a medium-hard dough.
- Divide the dough into 18-20 portions.
- Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
(If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.)
- Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.
Monday, December 10, 2007
- Ghee - 3teaspoons
- rava- 200 gms
- cashews - few
- raisins - few
- coconut (dessicated) 20 gms
- milk - as required
- Heat 3 tbsp of ghee in a nonstick pan.
- Add rava and stir till the rava is light brown and allow it to cool.
- Fry cashews and raisins separately in ghee and keep them aside.
- blend rava and sugar in a mixie (4-5 seconds)
- Powder the coconut.
- Sprinkle milk over the mix and make small balls by pouring ghee slowly.
- When the consistency is little loose, make balls off it.
- Place one cashew/raisin to each ball.
- The balls will become firm when kept for 15 min.
1. Mint leaves - 1 bunch
2. Dry Red chillies/ green chillies - 2 to 3 according to the taste
3. Tamarind paste - 1/2 teaspoon
4. Salt - to taste
5. Chana dal - 1 teaspoon
6. urad dal - 1 teaspoon
7. coconut gratings - around 2 teaspoons
8. Curry leaves - 4-5
9. Mustard seeds
Preparation method :
- To the hot oil in the pan, add chana dal, urad dal and green chillies
- Now add the mint leaves and fry untill the leaves shrink to a small quantity
- Remove from flame and add coconut gratings,tamarind paste and salt.
- Grind into a thin paste
- season the chutney with mustard seeds, curry leaves and urad dal.
Friday, December 7, 2007
- Add oil to a pan/kadai and once its hot, add mustard seeds.
- once they splutter, add the smashed garlic folowed by curry leaves.
- Add onion and fry till golden brown.
- Now add the tomatoes and fry till all the water from the tomatoes disappear.
- Add a little water now and mix well and then add the lemon paste and mix well.
- Add the required amount of water followed by turmeric powder, chilli powder and salt.
- Allow it to boil and become a little thicker (but not too thick).
- Now add the washed and cut fish pieces (tilapia) and allow to cook (this may take approx 6-7 minutes).
- Once the fish becomes soft and cooked, remove from flame and serve.
Tuesday, December 4, 2007
- Grated Pumpkin - 21/2 cups
- Milk - 1/2 cup
- Sugar - 1/2 cup
- Honey - 1tsp (if preferred)
- Cardamom - 5
- Cashew nuts -10
- Ghee - 1/4 cup
Preparation method :
1. Roast the cashews in ghee until it becomes golden brown.
2. Heat 1 tsp ghee in a pan, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone.
3. To this add milk and cook till the pumpkin is tender.
4.Add sugar (and a tsp of honey, if preferred) and stir constantly in low flame.
5. Add the roasted cashews and grounded cardamom mix well and leave it for 5 minutes.
6.Add 3 tsp ghee to it and stir well, put in low flame till the ghee floats (or the halwa doesnt stick to the pan) Remove from heat and serve hot.
Monday, December 3, 2007
- Rice 1/2 kg
- Jaggery 300 gm
Preparation method :
•Soak rice in water for half an hour.
•Spread it on a large cloth for half an hour.
•When it is three fourth dried, add it to the mixer and powder it.
•Dissolve jaggery in minimum water and mix well.
•Put this on heat.
•Cook it until the jaggery syrup becomes thick like a paste.
•Combine this syrup with the powdered rice and mix well to make dough.
•Cover it and leave it for about 8 hours.
•Take 2 cups of oil and heat it.
•Make a ball out of the dough on a plastic sheet and flatten it by hand.
•Fry in oil until it becomes golden brown on both sides.
Press the adhirasams in between two flat plates and serve.
Wednesday, November 28, 2007
Urad dal 1 cup
Rice 1 cup
Paraboiled rice 1 cup
Moongdal&Channadal 1/2 cup
Methi seeds 1tsp
Soak the above dals together for about 4-6 hrs and grind them into smooth batter of medium consistancy. Keep it overnight or about 8hrs for fermentation . Add little salt. Now batter is ready to make dosas.
Masala dosas are usually served with a spread of red garlic chutney and aloo/potato palya inside the dosa and coconut chutney on the side.
Recipes for Red/garlic chutney
Garlic 3-4 cloves
Onion 1 small (cut into big chunks)
Red chilli Powder 1tsp
Tamarind 1/4 tea spoon
Salt to taste.
Aloo Palya/ Potato dry curry
Potatos 2 large
Onion 1 large
Green chillies 2-3
Salt to taste
Oil, mustard, turmeric and channa dal
Coconut 1/2 cup
Cilantro leaves 1/2 cup
Green chilles 2-3
Tamrind 1/2 tsp
salt to taste
Take all the mentioned ingredients for red chutney. With adding little water grind into smooth paste. Keep aside.
Heat oil in a skillet. Add oil, when its hot enough add mustard and channa dal and turmeric. When channa dal starts to change color add chilles and chopped onions and fry for 3-4 mins untill soft and translucent. Now add potatoes and mash well,adjust salt to taste. Keep aside.
Grind the above ingredinets for coconut chutney by adding little water to a smooth paste. Keep aside.( I have added more cilantro to make it green)
Making dosa and serving them.
Heat the dosa skillet on medium high heat. When its hot smear some oil or butter(Traditionally masala dosa is done usuing butter).
Take two laddle full of dosa batter and spread on the skillet in ciucular motion. Let it cook for 2 min or untill side leaves when lifted using a spatula.
Now spread red chutney one one side and aloo palya on other side. Fold over.
Serve with cocnut chutney on side. If u prefer butter a dolup of butter on top.
Monday, November 19, 2007
Welcome to my blog!
I would like to thank my MOTHER for all her efforts in shaping me as a "manageable" cook.
She, in deed, is the only person responsile for what I cook at home now. Thanks ma :-)
I am thankful to my HUSBAND, who encouraged me to creat a blog and keep it going.
Kindly leave your valuable comments and suggestions on my recipes so that I can improve my skills in cooking and as well as satisfy the taste buds of my family members.