Sunday, March 18, 2007
Wheat flour - 2 cups
Cooked & smashed spinach - 1 cup
(can keep the washed spinach in the micro wave for 5 minutes and crush it)
Coriander powder - 2 ts
Garam masala powder - 2ts
Tumeric powder - a pinch
Mix the flour with all ingredients.Add a little oil to it and mix it well and keep aside for 10 minutes. Now make the dough as round balls and press it like ordinary puris and fry it in the oil. Serve these puris with orange squash or mango squash or tomato sauce.
Thursday, February 15, 2007
Coriander- 2 bunches Cooked rice-2 cups cinnamon -1 stick cloves -4 onions(chopped)-1 Green chillies(slitted)-6to8 Ginger& garlic paste-2 ts salt oil.
Method: 1.Wash the coriander bunches and chop the leaves(do not use stems) 2.Grind the leaves into a paste with some water. 3.In a pan add oil,to it add the cloves and cinnamon and saute it. 4.Later add the ginger,garlic paste and saute it,to this add the onions&chillies and fry them till they are transparent. 5.To this add the vegetables and saute them till they are slightly cooked. 6.Then add the coriander paste and allow it to boil it for few minutes. 7.Then add the rice and mix well and salt and mix well. 8.serve it hot with carrot raitha.
Note: You can even fry the coriander leaves with fried bengal gram dal, urud dhal and coriander seeds and with coconut and then grind this mixture.Remaining things are same as said above.This method will thicken the gravy and it mix well with rice.
Ingredients: Green pepper corns- 12 Nos Ripe lemon juice from - 12nos lemon Salt - 1/4cup Vinegar Turmeric powder - 1ts
Method: Mix Turmeric powder,oil and salt with green pepper corns.and keep the mixture for few days in the sun light.Then add lemon juice and vinegar (preservative) with the pickle and store it in a air tight container.
Ingredients: Rice flour(with small rough crystals) -2 cups Grated coconut - 1 cup Water -1/2 cup Salt - a pinch Sugar - 1 cup Cashews- 6 Cardomom powder
Method: Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker or you can steam it using idli tray in the idly cooker. Steam for 2-3 minutes, take out .keep it for few minutes.Let the puttu gets cool.Now add sugar powder and cardomom.Decorate with cashews. Puttu can be served with Plantains.
Tuesday, January 16, 2007
Step1: Soak Basmati rice (2cups) in water
Take the pieces of cauliflower and put it into the hot water with salt. ---
Step2: Heat Oil (4ts) in a pan, fry
Cinamom sticks 2Cloves 4 Cardomom 1 ----- Step3 : Add and fry for 4 minutes Chopped onion 2 Chopped tomatoes 3 Ginger garlic paste 2ts Slited green Chillies 5 ------ Step4 : Add and fry until the aroma comes coriander seeds powder) 4ts Garam masala powder - 3ts Turmeric powder- 1ts Fresh curd - 1/2 cup Coriander leaves Salt ---- Step5: Add Culiflower and mix it well Mix the rice with the mixture Transform the mixture to Electric rice cooker Pour 3 1/2 cups of water and cook. ----- Serve it hot with onion raitha or cucumber raitha.
Sunday, January 14, 2007
Ingredients: Maida - 200gms Salt - a pinch For Pooranam: Bengal gram dhal - 150gms Jaggry - 150gms Cardomom powder Ghee - 2ts Method: Make the dough adding maida with salt and little bit oil. and keep it aside for 20 minutes. Soak the dhal in water for half an hour and pressure cook it in little water.Grind the cooked dhal with jaggry by adding little water to it.Heat the ghee in a pan, add the mixture and mix it well until the water drains out completely. Now take a lemon size of maida dough, make it flat for 5cm diameter , put a lemon size dhal mixture in the middle of it and close it with the dough in all sides.Spread oil in a platain leaf or any neat surface area , make it as a thin layer (showed in the figure) by pressing with the fingers.Heat the tava and roast it using ghee on the two sides of the poli.Serve hot with ghee..
Thursday, January 11, 2007
Red pumpkin - 500 gm
Coconut - 1/2 cup
Red chillies - 1
Milk- 50 ml
Jeera - 2 ts
Bengal gram dhal - 25gm
Broken Moong dhal - 25 gm
turmeric powder - 1ts
Mustard seeds - 2ts
urad dhal - 2ts
Oil - 2ts
Peel the skin of the pumpkin and chopped it into thin pieces.Pressure cook the pumpkin with moong dhal and bengal gram dhal , turmeric powder by adding little water to it. Grind the coconut, jeera, red chillies and 1ts of raw rice. (Rice is to thicken the gravy).
Mix the mixture with the cooked pumpkin.Add salt and 1 ts sugar.Cook it for a minute.Now add milk and keep it in the flame for some seconds.Season the mustard seeds and urad dhal in the oil.Pour it on the kootu.Add curry leaves.Serve with rice/ chappathi.
Tuesday, January 09, 2007
Ingredients: Rice flour - 2 cups urad dal - 2ts Grated coconut - 1ts Chilli powder - 1 1/2 ts Butter - 3ts curry leaves Asafoetida salt Oil to fry Method: Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal orange and powder it and keep it aside. Let the gram soak in water for one hour. Take the rice flour, urad dal flour, soaked gram, grated coconut, asafetida powder, salt, butter and mix well. Heat oil in a vessel. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready. Take a small sized ball of the dough and flatten it and make it into a circular shape. Drop it gently into the hot oil and fry golden brown. Keep flipping the sides till the thattai is done .
Ingredients: Rice flour - 2 cups urud flour - 1 ts (fry urud dal in a pan and grind) Butter - 2 ts Jeera - 1ts Asafoetida - 2 pinches Salt Oil Method: Mix all ingredients together with little water until it mixed well. Heat oil , Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a tissue paper and remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.