Ingredients:
100 gms green chilli
50 gms salt
20 gms curry leaves
Method:
Take all the ingredients in a mixer. Make a paste without adding water and store in a small plastic or glass jar in a refrigerator. This can be stored for 2 weeks or more. I use a lot of green chilli paste in everyday cooking.
Thursday, August 27, 2009
Onion Roti
Ingredients:
250 gms Rice flour
20 gms fried gram powder
300 gms Onions - finely chopped
100 gms grated cucumber (or cooked mashed rice)
20 gms oil
18 gms green chilli paste
5 gms salt
10 gms coriander - finely chopped
optional - finely chopped spring onion
Mix all the ingredients, add curds to prepare a hard dough.
Method:
Apply oil to a cold tawa, take the dough and spread it thinly on the tawa and roast on the stove, adding little oil. It can be roasted one side or both sides. (You need a minimum of 3 tawas to follow this method - because they have to cool)
Alternatively apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. ( because the rotis are little thick in this method.) Serve with chutney, or curd.
250 gms Rice flour
20 gms fried gram powder
300 gms Onions - finely chopped
100 gms grated cucumber (or cooked mashed rice)
20 gms oil
18 gms green chilli paste
5 gms salt
10 gms coriander - finely chopped
optional - finely chopped spring onion
Mix all the ingredients, add curds to prepare a hard dough.
Method:
Apply oil to a cold tawa, take the dough and spread it thinly on the tawa and roast on the stove, adding little oil. It can be roasted one side or both sides. (You need a minimum of 3 tawas to follow this method - because they have to cool)
Alternatively apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. ( because the rotis are little thick in this method.) Serve with chutney, or curd.
Wednesday, August 26, 2009
Sweet Avalakki (Poha)
Ingredients:
150 gms Thick Rice flakes (Avalakki)
15 gms Khus Khus
75 gms fresh grated Coconut
250 gms Jaggery - grated
80 gms ghee
25 gms Cashew nuts - break into pieces
20 gms raisins
1/2 tsp cardamom powder
Method:
Wash and soak rice flakes in water for 10 minutes. Drain the water and keep aside, for 1 hour.
Powder khus khus in a small jar of a mixer and now add fresh grated coconut, water and grind it to a smooth paste.
Heat 20 gms of ghee, add cashew and fry till golden. Switch off and add the raisins.
In a thick pan add the ground coconut, khus khus along with 50 ml of water and boil till good smell comes. Now add grated jaggery and let it melt. Boil for 2-3 minutes, add the remaining 60 gms ghee, mix well and add soaked rice flakes. (Before adding, if the rice flakes are hard, you can sprinkle a little water on them). Heat it for a couple of minutes. Switch off. Lastly add, cashew, raisins and cardamom powder. Serve.
150 gms Thick Rice flakes (Avalakki)
15 gms Khus Khus
75 gms fresh grated Coconut
250 gms Jaggery - grated
80 gms ghee
25 gms Cashew nuts - break into pieces
20 gms raisins
1/2 tsp cardamom powder
Method:
Wash and soak rice flakes in water for 10 minutes. Drain the water and keep aside, for 1 hour.
Powder khus khus in a small jar of a mixer and now add fresh grated coconut, water and grind it to a smooth paste.
Heat 20 gms of ghee, add cashew and fry till golden. Switch off and add the raisins.
In a thick pan add the ground coconut, khus khus along with 50 ml of water and boil till good smell comes. Now add grated jaggery and let it melt. Boil for 2-3 minutes, add the remaining 60 gms ghee, mix well and add soaked rice flakes. (Before adding, if the rice flakes are hard, you can sprinkle a little water on them). Heat it for a couple of minutes. Switch off. Lastly add, cashew, raisins and cardamom powder. Serve.
Wednesday, August 12, 2009
Nippat
Ingredients:
700 gms Rice flour (4 cups)
45 gms Urad dal flour (1/16 cup)
300 gms Groundnuts (1 1/2 cups)
150 gms Fried gram (1 cup)
80 gms Dry grated coconut (1/2 dry coconut)
35 gms Guntur chilli
25 gms Salt
20 gms Dalda Vanaspati (CRISCO can be used in U.S.)
20 gms Curry leaves
10 gms Coriander leaves
Method:
Fry urad dal in a pan till slightly golden, cool, and powder smoothly in a mixer and sieve.
Fry groundnuts in a pan for 3-4 minutes (or spread on a plate and microwave for 1 minute, mix and again microwave for 1 more minute). Let it cool for 5 minutes. Remove skin. Prepare a coarse powder in a mixer.
Fried gram - powder coarsely in a mixer.
Dry grated coconut - powder coarsely in a mixer along with 1 tbsp of rice flour.
Guntur chilli & salt - together powder in a mixer.
Curry leaves & coriander - chop finely
Dalda - In a big basin, take dalda and smoothen it with your fingers - add 1 tbsp of rice flour and smoothen again.
To this add the rest of the rice flour and mix without lumps. Now add all the other ingredients and mix well.
Divide into 6 portions. Mix water to 1 portion at a time, and prepare a hard dough. Divide into small lemon size balls (approx. 25-30 gms each) flatten in between 2 plastic sheets, using a chapati/poori press. Or press with fingers, 3"-3 1/2" diameter. Fry in hot oil.
Makes about 70-75 nippats.
700 gms Rice flour (4 cups)
45 gms Urad dal flour (1/16 cup)
300 gms Groundnuts (1 1/2 cups)
150 gms Fried gram (1 cup)
80 gms Dry grated coconut (1/2 dry coconut)
35 gms Guntur chilli
25 gms Salt
20 gms Dalda Vanaspati (CRISCO can be used in U.S.)
20 gms Curry leaves
10 gms Coriander leaves
Method:
Fry urad dal in a pan till slightly golden, cool, and powder smoothly in a mixer and sieve.
Fry groundnuts in a pan for 3-4 minutes (or spread on a plate and microwave for 1 minute, mix and again microwave for 1 more minute). Let it cool for 5 minutes. Remove skin. Prepare a coarse powder in a mixer.
Fried gram - powder coarsely in a mixer.
Dry grated coconut - powder coarsely in a mixer along with 1 tbsp of rice flour.
Guntur chilli & salt - together powder in a mixer.
Curry leaves & coriander - chop finely
Dalda - In a big basin, take dalda and smoothen it with your fingers - add 1 tbsp of rice flour and smoothen again.
To this add the rest of the rice flour and mix without lumps. Now add all the other ingredients and mix well.
Divide into 6 portions. Mix water to 1 portion at a time, and prepare a hard dough. Divide into small lemon size balls (approx. 25-30 gms each) flatten in between 2 plastic sheets, using a chapati/poori press. Or press with fingers, 3"-3 1/2" diameter. Fry in hot oil.
Makes about 70-75 nippats.
Rava Burfi
Ingredients:
400 gms sugar (2 measuring cups)
150 gms Chiroti Rava (1 measuring cup)
175 gms ghee (1 measuring cup)
200 gms milk (1 measuring cup)
2 drops any food colour
2 drops vanilla essence
1/4 tsp ghee to grease the tray
Method:
Mix sugar and chiroti rava in a thick copper bottom vessel. To this add ghee and milk. Keep it on a stove on medium flame. Stir continuously. When it starts boiling, simmer and continue to stir. After 10 minutes add 2 drops of food colour and 2 drops of vanilla essence. Continue to stir for 2-5 minutes more.
If it starts changing colour slightly, and the bubbles remain continuously, it is done. When the burfi consistency is reached, pour in a 8" X 10" greased tray. Tap the tray to settle it evenly.
Cool for 5 minutes. Cut into squares. Let it cool completely. Transfer to an air tight container.
400 gms sugar (2 measuring cups)
150 gms Chiroti Rava (1 measuring cup)
175 gms ghee (1 measuring cup)
200 gms milk (1 measuring cup)
2 drops any food colour
2 drops vanilla essence
1/4 tsp ghee to grease the tray
Method:
Mix sugar and chiroti rava in a thick copper bottom vessel. To this add ghee and milk. Keep it on a stove on medium flame. Stir continuously. When it starts boiling, simmer and continue to stir. After 10 minutes add 2 drops of food colour and 2 drops of vanilla essence. Continue to stir for 2-5 minutes more.
If it starts changing colour slightly, and the bubbles remain continuously, it is done. When the burfi consistency is reached, pour in a 8" X 10" greased tray. Tap the tray to settle it evenly.
Cool for 5 minutes. Cut into squares. Let it cool completely. Transfer to an air tight container.
Stuffed Brinjal
Ingredients:
250 gms small round green Brinjal
200 gms small round onions
20 gms groundnuts
8 gms tamarind - soak
7 gms Rasam powder
5 gms Red chilli powder
8 gms salt
12 gms jaggery
20 gms fresh grated coconut
5 gms coriander
3 gms curry leaves
4 gms ginger
2 gms garlic
1 pinch turmeric
For the seasoning :
3 Tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
2 strings curry leaves
1 pinch hing
Method:
Peel the skin of the onions and keep aside. Cut the stem of the brinjal, and from the opposite side slit brinjal into 4, without cutting into pieces. Soak in salted water.
Grind together groundnuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, curry leaves, ginger, garlic and a little turmeric powder, with sufficient water.
Stuff this mixture into the slit brinjal - a little in each brinjal. Reserve the rest of it.
Heat oil in a pressure pan, add the mustard, jeera, curry leaves and hing. Now add the peeled onions, and fry on a low flame for 5 minutes, with a lid. Keep stirring every 2 minutes.
Now arrange the stuffed brinjals on top of the onions, and pour the reserved masala paste over them. If the paste is thick, add water to make it into a pouring consistency and then pour over the brinjals. Keep the lid and pressure cook till 1 whistle.
Let it cool. Remove the lid, mix and transfer to a serving bowl.
Variation: Cut the onions and the brinjal lengthwise. Heat oil, add mustard, jeera, curry leaves and hing. Add the cut brinjal and onion and fry on a low flame, till they are cooked. Now add the ground masala and fry till done.
250 gms small round green Brinjal
200 gms small round onions
20 gms groundnuts
8 gms tamarind - soak
7 gms Rasam powder
5 gms Red chilli powder
8 gms salt
12 gms jaggery
20 gms fresh grated coconut
5 gms coriander
3 gms curry leaves
4 gms ginger
2 gms garlic
1 pinch turmeric
For the seasoning :
3 Tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
2 strings curry leaves
1 pinch hing
Method:
Peel the skin of the onions and keep aside. Cut the stem of the brinjal, and from the opposite side slit brinjal into 4, without cutting into pieces. Soak in salted water.
Grind together groundnuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, curry leaves, ginger, garlic and a little turmeric powder, with sufficient water.
Stuff this mixture into the slit brinjal - a little in each brinjal. Reserve the rest of it.
Heat oil in a pressure pan, add the mustard, jeera, curry leaves and hing. Now add the peeled onions, and fry on a low flame for 5 minutes, with a lid. Keep stirring every 2 minutes.
Now arrange the stuffed brinjals on top of the onions, and pour the reserved masala paste over them. If the paste is thick, add water to make it into a pouring consistency and then pour over the brinjals. Keep the lid and pressure cook till 1 whistle.
Let it cool. Remove the lid, mix and transfer to a serving bowl.
Variation: Cut the onions and the brinjal lengthwise. Heat oil, add mustard, jeera, curry leaves and hing. Add the cut brinjal and onion and fry on a low flame, till they are cooked. Now add the ground masala and fry till done.
Subscribe to:
Posts (Atom)