KALA JAMUN

Wednesday, March 31, 2010


                                                        
INGREDIENTS:
Khoya, grated - 2 cups (250 grams)
Plain flour (maida) - 3tbsp
Saffron(optional) - pinch
Cardamom (elaichi) - 1/4tsp
Ghee / - oil for deep frying

For the sugar syrup
Water - 3cups
Sugar - 3 cups
a few saffron strands (optional)

PROCEDURE:

1. In a large pan, combine the sugar with water and bring to a boil.
2. Simmer over a slow flame till the syrup is 1 string consistency.
3. Remove any impurities which float on top of the syrup using a slotted spoon.
4. Add cardamom powder.

For the kala jamuns
1. In a bowl, combine all the ingredients, mix well and knead into a firm dough using water/milk.
                                                
2. Divide this mixture into equal portios and put cashewnut in center, roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.

3. Deep fry in ghee/oil over a medium flame till the jamuns are dark brown in colour.

4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

5. Serve at room temperature."

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Phulka

Thursday, March 25, 2010


                                                                                           
INGREDIENTS :

Indian wheat flour - 1 cup
Salt - to taste
Water - 1/2 cup
oil - 1tsp


PROCEDURE :
                                                                           

1.Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, pliable dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
                                                                     

2.Heat an ungreased griddle/skillet.

3.Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a disc and make thin phulka
 
                                                          

4.Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for 2/3 minutes until small bubbles form."(if need use cloth to put pressure on phulkas,so phulkas will puff up too)



Tips on making fluffy,light and delicate phulkas

1.knead the dough 2-3 hrs before making the phulka
2.knead the dough well and with enough pressure so as to get a soft and pilable dough with a smooth texture
3.use rice flour instead of the wheat flour in rolling dough

                                                         

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Miscuits

Wednesday, March 24, 2010

Miscuits



Ingredients:
All pupose flour/maida - 3 cups
Butter - 1cup
soda - pinch
Salt - 1 tea spoon ( upto your taste)
Cumin powder - 1 table spoons

Oil - deep fry

Procedure:
1. Mix all the above ingredientsand prepare dough with water.( dough should be very hard)


                                                        
2.
Now prepare chapathis by taking required quantity of dough. Make sure that chapathis are thin.


                                        
 3.Now cut the chapathis into small pieces.

                                             

4.
Take pan and heat oil . Fry the pieces in oil . Fry them into brown colour.


                                                                                 

           

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Bobbatlu

Thursday, March 18, 2010

                                                                                                     

Bobbatlu Recipe
Cooking Time: 1 hr
Makes approx 15 bobbatlu

Ingredients:
Chana dal/bengal gram - 1 cup(soaked in water for an hour and drained)
Sugar - 1 cup (adjust to your choice)
Maida/all purpose flour - 1 1/4 cups
Oil - 5tbsp
Cardamom pwder - 1/2 tsp
Ghee - for fry
Salt - pinch

Procedure:
1 Cook channa dal adding a cup of water and salt(pinch) till the dal turns very soft. Grind to a fine powder                                                            
2 Grind the sugar to powder. now mix dal and sugar add cardamon powder, make into a soft dough..prepare small lemon sized balls for stuffing. Keep aside.
                                            
3 Combine maida, pinch of salt,sugar(3tbsp) and enough water to make a very soft and sticky dough(softer than puri dough). Knead with oil (the whole dough completely filled with oil) and keep aside for 2 hours.

                                      
4.Grease your hand with oil and pinch a small portion of dough and flatten it into a 2″ disc.Place a ball of
                                                
                                          
channa dal stuffing in the centre and draw the edges of the dough from all sides to cover  stuffing completely.
                                        
                                               
                                    
5 Take a plastic sheet or a plantain leaf and gently flatten each ball carefully with your fingers to form a 6″ diamater flat circular roti/bobattu/poli.
                                                   
                                            
6 Heat ghee in  tawa and fry it on low flame such that its roasted on both sides till brown spots appear. Smear ghee over the bobbatu while frying.
                                                 

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Coconut Rice

Saturday, March 13, 2010



Ingredients:

Basmati rice - 3 rice cups 
Coconut milk - 4cups
Oil and Ghee or butter - 2 tbsp
Turmeric - one pinch
Mint & coriander leaves- handful
Salt - to taste

Whole cloves - 6 no,
 Cardamom - 4 no,
 Cinnamon stick - 2 inch,
 Bay leaf - 3 no.
Cashews - small handful
Green chillies - 5 no



Procedure:
 1.Take a wide pan which holds rice when u fry it. Heat on medium heat. When it is heated add whole spices,cashews and green chillies  fry  (keep it covered, otherwise oil will spill on you.)
2. Add coriander and mint leaves fry again on medium-low , {Mean while measure rice, wash it 3 times, discard water}

3.On medium heat add rice gently mix until water disappears.

4.Put these everything in Electric rice cooker. Add measured coconut milk,salt,turmeric powder mix and switch to cook.When it is finished cooking it goes to standby position, now switch it off. Please do not open the lid.  until you waited 30 mins  

5. Serve with aloo kurma or chicken kurma
NOTE : coconut rice comes out nice with sona masoori

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Chocolate Chip Muffins Recipe -- Mr Breakfast

Chocolate Chip Muffins Recipe -- Mr Breakfast: "Chocolate Chip Muffins
(12 servings)

2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.

Serve warm."

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Veg crispy balls

Friday, March 12, 2010


Ingredients:


Cauliflower(boiled) - 1/2cup
carrot(boiled) - 1/2cup
french beans(boiled) - 1/2cup
Green peas(boiled) - 1/2cup
Aloo(boiled) - 1/2cup
Green chilies - 2no
Onions - 1(medium)
Curry leaves - 5 no
Garam masala - 1tbsp
Turmeric powder - pinch
chilli powder - 1tsp
Corn flour - 1tbsp(big)
Gram Flour - 1tbsp(big)
Maida - 1tbsp(big)
Bread Slices - 3no
Salt - to taste
Oil- for deep fry


Ingredients:


1. Combine all the ingredients except oil and braed
2. Dip the bread slices in water, and squeez out the water from the bread slices and add in the above ingredients,and mix well. make into a small balls
3. Heat an oil in a pan for deep fry, once hot fry the balls till balls turns to golden color.

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Ingredients:


Mamidikaya/mango - 1cup(pieces)
Vankaya/brinjal - 1cup(pieces)
Dry red chilies - 4 no
Green chilies - 3 no
Curry leaves - 4 no
Moongdal - 1tbsp
Cumin seeds - 1tbsp
Mustard seeds - 1tbsp
Sugar - pinch
Salt - to taste
Oil


Procedure:



1. Wash and cut the brinjals and soak in a salt water for 2min
2. Heat an oil in a pan,once hot add in the green chilies and dry red chilies and fry them. once done take separately
3. In the same pan add oil and add in the brinjals.cover with a lid and cook . once brinjals are cooked.Turn off the stove
4.Take a jar, add in the fried green amd red chilies, mango pieces,cooked brinjals,salt,sugar and grind.
5.Heat oil in a pan, add in the mustard seeds,cumin seeds,red chilies,curry leaves fry for couple of mins,add in the grinded paste. turn off the stove

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Rava Dosa

Thursday, March 11, 2010


Ingredients:


Semolina/rava - 1 cup
Rice flour - 1 cup
Maida (all-purpose flour) - 1/2 cup

For Seasoning
Cumin seeds - 1 1/2 tsps
Grated ginger - 1 tsp
Coriander leaves – 2 tbsps (optional)
Curry leaves – few (optional)
Oninons - 2(Finely chopped )
green chillies – 2(Finely chopped )
salt - to taste
water – 5(approx)
oil as required


Procedure:



1. Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing(butter milk).
2. Add,gratted ginger,crushed cumin seeds ,curry leaves(chopped),green chillies. mix well
3. Heat the tawa (the tawa should be very hot while u are pouring the batter) and add onions, take one handlful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa(fill all gaps).
4. Drizzle 1 tsp of oil on the sides. When it becomes golden brown turn it over.

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Onion dosa


Ingredients:


Urad daal- 1 cup
rice - 2 cups
menthulu - 1tsp
onions -2(finely chopped)
green chilies -3(finely chopped)
Salt - to taste
Oil

Ingredients:


1. Soak urad daal and rice with menthulu separately overnight and grind to make a smooth paste and let it marinate for 6 hours by not refrigerating the mix.
2. Add salt to taste in the mix.
3.Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover almost the entire dosa. Add onionsand green chillies inside Dosa and roll. Serve hot with Chutney.

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Plain Dosa


Ingredients:



Rice - 2cups
Urad dal - 1cup
fenugreek seeds/menthulu - 1tsp
salt - to taste
Oil


Ingredients:


1.Soak urad daal and rice with menthulu separaterly overnight and grind to make a smooth paste and let it marinate for 6 hours by not refrigerating the mix.
2.Add salt to taste in the mix.
3.Put dosas on a hot pan and with a cup spread the paste all along the dosa to cover almost the entire dosa.put some oil.Cook on both the sides, if desired.

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Pesarattu upma

moong dal - 2 cups


INGREDIENTS :

ginger - 1 inch piece
green chillies - 3
salt - 2 tb sp
cumin seeds - 2 tsps (also called jeera)
oil/ghee - 4 tb sps

Toppings for pesarattu
onions - 4 (finely chopped)
Cumin seeds  - tsp
green chillies - 4(finely chopped)
Ginger - 2inch(finely chopped)

PROCEDURE :



1. Soak moong dal over night, Next day drain the water, add 2 green chillies, ginger piece, cumin seeds,salt and grind into smooth paste adding little water.
2. Remove the batter add jeera (cumin seeds) to the batter.
3. Heat an iron pan till hot (if you sprinkle water it has to sizzle).
4. pour a spoonful of batter in the center of the pan and spread it round in shape.
5. add chopped onions ,cumin,ginger and green chilies pieces for topping.
6 add 1 tsp of oil/ghee on top and edges of pesarattu.
7. lower the flame for 1min and then turn the flame to high.
8. allow the pesarattu to turn on golden brown color at the bottom and then turn it back.
9. allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

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Chocolate Mikshake


Ingredients:


Chocolate/vanilla ice cream - 3 cups
Milk - 3 cups
Vanilla extract - 3/4 tsp
Chocolate fudge sauce - 3/4 cup
Marashino cherries - 4


Procedure:


1.Combine ice cream, milk and chocolate( vanilla) in a blender.
2.Process until thick and smooth, about 1 minute. Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around inside of each glass.
3.Pour equal amounts of ice cream mixture into each glass. Swirl some chocolate fudge syrup over each serving. Place 1 cherry on top of each milkshake.

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Bananna Milkshake


Ingredients:



Bananna - 2
Milk - 1.5cup
Sugar - 1/2cup
Vanilla extrat - 1/2 tsp(opt)
Ice cubes(opt)


Procedure:


Combine all ingredients in container of an electric blender; blend until smooth. Serve immediately.

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kakarakaya pachadi


Ingredients:



Kakarakaya - 2
Onions - 1
Moong dal - 1tbsp
Channa Dal - 1tbsp
Green chillie/dry red chillies - 2
Bellam - to taste
Tamarind paste - 11/2 tbsp
Curry leaves - 4no
Mustard seeds - 1tbsp
Cumin seeds - 1tbsp
Ground nuts - 2tbsp
Salt - to taste
oil - 4tbsp


Procedure:



1. Heat an oil in pan ,once heat add in the chopped onions and chopped kakarakayalu, salt,and fry,till kakarakaya is cooked.keep aside
2. Heat an oil in same pan ,add in the ground nuts,channa dal,monng dal,Cumin seeds,curry leavces ,chillies and fry for a couple of minutes. Turn off the stove
3. Take jar, add in the fried kakarakaya and poppu,tamarind paste,salt,bellam, and grind to a smooth paste.
4.Heat the oil in a pan ,Now add in the Mustard seeds,cumin seeds ,curry leaves ,add the fine paste .cook for a minute.

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tomato Nilva pachadi,

Monday, March 8, 2010


Ingredients:

Tomatoes : 8
Vegetable oil : 3 table spoons
Mustard seeds : 2tbsp
Cumin seeds : 1 teaspoon
Fennu greek seeds : 1 tbsp
Red chilli powder : 3 tbsp
sugar : pinch
hing : pinch
Salt : to taste
Garlic crushed  : 4 no
Tamarind : 3tbsp
Vegetable oil : 3 table spoons

Procedure:


1.Heat oil in a pan.add chopped(big) tomatoes. close with a lid and cook until tomatoes becomes into a paste.

2. Add salt,tamarind paste, chili powder,turmeric,sugar. cook till all water gets evaporated.

3. Heat a pan add mustard seeds fry them till it crackles(medium flame).take the mustard seeds into jar.
4. In same  pan add fennu greek seeds fry them till it turns to golden color(medium flame).take off the fennu greek into jar,
5.Now grind mustard,fennu greek seeds to a fine powder.

6.Now add above powder to the tomato paste little by little,
7.Heat a oil(more oil) in a pan, add mustard seeds,cumin seeds,hing  and crushed garlic, now add tomato paste, mix well. turn  off the stove.

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Bendakaya chutney

Ingredients:

Bendakayalu(long) : 5
green chillies : 2no

CurryLeaves : 4 leaves
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Moongdaal : 1tsp
GroundNuts : 1tsp
Tamarind : 3flakes
Sugar : pinch
Garlic : 2no
Salt :
Oil : 3 table spoons

Procedure:

1.Wash and drain the Bendakayalu(cut head and tails) and cut them into pieces,
2.Heat the oil in a pan,add bendakayalu pieces and chopped green chilies ,let it cook until it leaves oil now to it add salt and cook for 5min. let it cool
3.Heat the oil in a pan add groundnuts fry them,add cuminseeds,moongdaal,let it fry.off the stove,and add curryleaves. let it cool
4.Now take the Jar add tamarind and salt grind it.add popu,sugar and again grind it(fine powder)
5.Add fried bendakayalu,and grind for a sec,stop it and agarin grind a sec.
6.Heat oil in a pan add mustard seeds let it crackle,add cumin seeds red chilli, crushed garlic.
fry them,now add the grinded paste to it. off the stove.

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Bendakaya karam

Sunday, March 7, 2010


Ingredients:

Bendakayalu (Lady Fingers)/okra : 6(small)
CuminSeeds (Jeera) : 1tsp
Garlic : 2no
Curry leaves : 4no.
Chillipowder : to taste
Salt : to taste
oil : deep fry

Procedure:

1.Chop Lady Fingers (into desirable size), and put marks on both sides(as shown in pic)
2.Heat a pan with oil(for deep fry).
3.Fry the Bendakayalu in a medium flame,untill it turns dark green.


4.Now heat another pan with oil(3tsp),add crushed garlic, crushed cumin-seeds, add fried Bendakayalu, salt and fry for 10 minutes in low flame.
5.Turn off the heat. Add chilli powder and chopped curry-leaves to the fry.

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kheer


Ingredients:


semiya : 1cup
milk : 2cups
sugar : 1/2cup
cashewnuts : 4no
almonds : 4no
elachi : 2no
ghee

Procedure:

1.Heat an empty pan, add semiya and fry them till it become golden color, keep aside
2.Take another pan and boil the milk, then add fried semiyap,put in low flame and cook when semiyas are half boiled add sugar and cook
3.Now take cashewnuts and almonds into a mixer put some milk and run the mixer to a fine paste.
4.Now add the above paste into the semiya.. and cook till the semiyas are 70%cooked
5.Off the stove now add ghee and elachi powder,and roasted(in ghee) cashewnuts and almonds to it

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Chicken Korma

Saturday, March 6, 2010



Ingredients:


Chicken: 1/2kg
Onions: 2(chopped)
Tomatoes: 1(chopped)
Curryleaves: 4leaves
Greenchilies: 2(Qty)
Ginger Gralic paste: 2tsp
Chilli powder: To taste
Cumin powder: 1/2tsp
Coriander powder: 1tsp
Salt: To taste
Oil: 4 tsp


MASALA:
Grind the following: (Fine Paste)

Poppy Seeds (gasagasalu): 1/2tsp
Cloves (lavangalu): 5(Qty)
Elachi: 3(Qty)
Star Anise: 2(Qty)
Cinnamon sticks: 1inch
Cashewnuts: 3no
Coconut paste: 1tsp

Procedure:


1. Heat oil in a pan.
3. Add,cumin seeds, onions and salt, cook until onions turn transparent.


5. Add greenchillies.curryleaves,red chilli powder,and fry for 2min.
6. Add chopped tomatoes and cook in a low flame for 10min


8. Add masala paste and cook in a low flame. Close the pan with a lid.


Add in the chicken and cook in a medium flame

9. After chicken is tender and cooked, Ensure water is evaporated from the curry.
10. Add chopped coriander leaves.

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