tag:blogger.com,1999:blog-75456469338195728812023-11-15T08:52:29.460-08:00My Indian KitchenUnknownnoreply@blogger.comBlogger259125tag:blogger.com,1999:blog-7545646933819572881.post-1230747766175181722009-02-04T22:28:00.000-08:002009-02-04T22:36:02.770-08:00Paal Poori (Sweet Poori)Ingredients<br />Almonds 1/4 cup<br />Sweetened condensed milk 1 can Evaporated milk 1 can <br />Cream of wheat (Rava)<br />2 t.spoons All<br />purpose flour (Maida) 2 cups <br />Sugar 4 t.spoons<br />Saffron 1/4 t.spoon <br />Edible camphor (Pacha kalpooram) optional <br />Kesar color a small pinchCooking oil for frying<br /><br />Method <br /><br />Soak saffron in little cold milk, and keep it aside.Soak rava in little water for 10 minutes.Soak almonds in hot water for 1 hour. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Boil evaporated milk,condensed milk, and almond paste for 10-15 minutes. Add saffron, and kesar color to above and let it cool.Knead maida,soked rava, and sugar into a nice dough, using somecold after. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-27276423395230881132009-02-04T22:24:00.000-08:002009-02-04T22:25:34.614-08:00Vermicilli Masala VadaiIngredients:<br /><br />Vermicilli 1 cup<br />Yougurt 1 cup<br />Red chillies 8<br />Ginger a small piece grated<br />Garlic 2-4 flakes finely chopped<br />Cloves 4<br />Salt 1/2 t.spoon<br />Onions chopped<br />Curry leaves a few<br />Cilantro a small bunch washed and finely chopped<br />Cooking Oil for frying<br /><br />Method<br /><br />Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soaked vermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-13153644369563701002009-02-04T22:17:00.000-08:002009-02-04T22:24:45.589-08:00KunukuIngredients:<br /><br />Thuvar Dhall 1/2 cup<br />Channa Dhall 1 cup<br />Urad Dhall 1/4 cup<br />Rice 1/2 cup<br />Dried Red Chilles 5<br />Green Chilles 3<br />Salt 1 t.spoon<br />Hing a small pinch <br />Ginger chopped finely Curry Leaves a few Cilantro a small bunch washed and finely<br />chopped Cooking oil for frying <br /><br />Method:<br /><br />Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles,and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-56604320345343481822009-02-04T22:16:00.003-08:002009-02-04T22:16:57.058-08:00Oatmeal Raisin Cookie¾ cup sifted flour<br />½ tsp salt<br />¼ tsp baking soda<br />½ cup softened margarine<br />½ cup sugar<br />½ cup brown sugar<br />2 eggs<br />2 tsp vanilla extract<br />¼ cup walnuts<br />1 tbsp orange rind<br />1 ½ cup quick cooking oatmeal<br /><br />Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2” apart.Bake at 350 F for 8 min.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-32270604388959229162009-02-04T22:16:00.001-08:002009-02-04T22:16:30.556-08:00Palak PaneerIngredient<br /><br />· 3 bunches spinach<br />· 1 onion<br />· 25 mm (1") piece ginger<br />· 3 green chillies<br />· ½ teaspoon turmeric powder<br />· 225 grams (8 oz.) paneer<br />· 2 tablespoons ghee<br />· Ghee for deep frying<br />· A pinch soda bi-carb<br />· Salt to taste<br /><br />Procedure<br /><br />· Chop the onion, ginger and chillies finely.<br />· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.<br />· When cooked, blend in a liquidiser<br />· Cut the paneer into small pieces and deep fry in hot ghee<br />· Heat the ghee in a vessel and fry the onions for a little time.<br />· Add the ginger, green chillies and turmeric powder and fry again for a little time<br />· Add the spinach, paneer and salt.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-76277181270044175212009-02-04T22:15:00.000-08:002009-02-04T22:16:05.611-08:00CholeIngredient<br />· 1 teacup kabuli channas<br />· 2 chopped onions<br />· 2 potatoes<br />· 2 tomatoes<br />· 2 tablespoons dhana-jira powder<br />· 2 tablespoons chilli powder<br />· 1 tablespoon amchur power<br />· 1 tablespoon garam masala<br />· ½ teaspoon soda bi-carb<br />· ½ teaspoon black pepper powder<br />· 3 tablespoons ghee<br />· salt to taste<br />· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.<br /><br />Procedure<br /><br />· Soak the channas for at least 6 hours<br />· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker<br />· Cut the potatoes and tomatoes into big pieces<br />· Heat the ghee in a vessel and fry the potatoes until soft<br />· Remove the potatoes. In the same ghee add the onions and cook for a little time.<br />· Add the dhana-jira and chilli powder and fry again.<br />· Add the boiled channas and salt.<br />· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.<br />· Add the potatoes and tomatoes and cook for 2 minutes.<br />· Decorate with coriander, chillies and slices of tomatoes and ginger.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-73114630568015038022009-02-04T22:14:00.002-08:002009-02-04T22:15:09.548-08:00Rice UppumaRice rawa - 1 cup,<br />water - 3 cups ,<br /><br />In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of asafoetida.Then add 6 tsp grated coconut and fry lightly.Now add 3 cups water and when it comes to boil, add 1 cup of rice rawa and<br />stir well until it becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee while serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-34912037781612325472009-02-04T22:14:00.001-08:002009-02-04T22:14:39.908-08:00Rawa KichadiVegetables - Beans, carrots, onions<br /><br />Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.Add a<br />pinch of asafoetida. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-24443993794467857642009-02-04T22:13:00.000-08:002009-02-04T22:14:14.449-08:00Mangalore bondaMix 2 cups maida and 1 cup rice flour. To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and salt - 1/2 tsp. Add buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Deep fry in oil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-64821132298670029052009-02-04T22:11:00.000-08:002009-02-04T22:13:40.311-08:00Dal Vadai (Aama vadai)Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of urud dal for an hour.Grind 3 green chillies, 3 whole red peppers and salt in a blender.Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet<br />of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-19819107120714866802009-02-04T22:10:00.003-08:002009-02-04T22:10:59.316-08:00Urud Vadai (Medhu vadai)Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and<br />flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-88465241286200022192009-02-04T22:10:00.001-08:002009-02-04T22:10:44.333-08:00Cabbage VadaiSoak 1 cup of urul dal for 1 hour and grind into a thick fine paste.<br />To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn over until golden brown in colour and it is fully cooked…Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-63995559363952540682009-02-04T22:09:00.002-08:002009-02-04T22:10:20.330-08:00Curd VadaiGrind some grated coconut and green chillies into a thick paste.Add this to thick curd and keep it aside.Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Add salt, coconut pieces,black whole peppers, and asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-25981291088374515772009-02-04T22:09:00.001-08:002009-02-04T22:09:29.335-08:00Gonkura ThokkuWash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds,fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-2081585708071060032009-02-04T22:08:00.002-08:002009-02-04T22:09:10.898-08:00Aavakkai (Mango pickle)sour mango pieces(medium sized)- 5 cups<br />mustard seed powder - 1 cup<br />red chilli powder - 1 cup<br />salt - 1 cup<br />turmeric powder- a pinch, fenugreek seed powder - little<br />mix the above ingredients and add 3 cups of sesame oil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-15367291444526899552009-02-04T22:08:00.001-08:002009-02-04T22:08:52.522-08:00Maavadu (Tender mango pickle)Grind mustard seeds, crystalline salt, whole red peppers and turmeric poweder- a pinch into a thick paste.Wash the tender mangoes and spread the ground paste on it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-57723618353666153482009-02-04T22:07:00.004-08:002009-02-04T22:08:34.459-08:00Tamarind pickle (Pulikkachal)coriander seeds (Dhaniya),<br /> fenugreek seeds,<br /> sesame seeds - each 1 spoon<br /> asafoetida - 1/4 spoon<br /><br />Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.<br />Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigeratorUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-34207014874443734372009-02-04T22:07:00.003-08:002009-02-04T22:07:50.321-08:00Ginger PickleGrate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an asafoetida.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-1249136468886075932009-02-04T22:07:00.001-08:002009-02-04T22:07:31.189-08:00Lime pickleFresh lime(large size, thin skin, ripe) - 6<br /><br />Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.Next day add 1/4 cup of sesame oil and leave it aside.Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the poickle and mix.Store in refrigerator.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-469029455049790462009-02-04T22:06:00.000-08:002009-02-04T22:07:00.104-08:00Tomato pickleCut the tomatoes into large pieces.Add red chilli powder,a small piece of tamarind and salt.Grind it in a blender to make it into a thick juice.Pout 5 teaspoons of oil in a frypan.Add mustard seeds,fenugreek seeds, and asafoetida(perungayam).When the mustard splatters,add the tomato mixture and fry at low heat with constant frying until<br />it becomes a thick paste.This will taste great with curd rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-68992201644493844042009-02-04T22:03:00.000-08:002009-02-04T22:06:39.534-08:00Coconut Milk PulavMasala :<br /> Ginger - 1" piece,<br /> Garlic gloves - 6 to 8,<br /> green chillies - 14 to 15.<br /><br />Cut th above into small pieces and grind finely.<br /><br />Ingredients: Coconut Milk (15 oz. Can) - 1,<br /> Basmati Rice - 2 cups,<br /> Carrots medium sized - 2,<br /> Beans - 10 to 15,<br /> Grean Peas -1/4 cup,<br /> Cinnamon sticks - 1 or 2,<br /> Cloves - 2,<br /> Coriander leaves - 7 to 8 stems,<br /> salt to taste,<br /> veg. Oil or butter - 10 tea spoons.<br /><br />Clean and Soak the rice in hot water for 10 to 15 mints.First put the cooking oil. when oil heats add the cinnamon sticks and cloves. Add the Vegetables (except peas) and fry for some time. Then add the masala paste, salt and fry for some more<br />time. Also add green peas and Coriander leaves and fry. Now pour the Coconut milk and add water for the rest. ( Rice and Water should be in 1 : 11/2 proportion ). Let this mixture boil nicely. Finally add the rice and cover it. Make the flame low<br />and keep for 20 mints. Open it and mix the cooked pulav gently. Garnish with few fresh coriander leavesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-59621215096983233382009-02-04T22:02:00.001-08:002009-02-04T22:03:21.085-08:00Palak PaneerBoil palak with 3 green chillies ,<br /> 1/2 onion ,<br /> salt ,<br /> 1/2 tsp ginger garlic paste ,<br /> 1/2 tsp turmeric . <br />cool and grind it . Now take a pan add oil then addsome cumin seeds , mustard seeds , 2 dry red chillies . allow to splutter add in palak paste , 1 glass of milk and mix well. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Drain on a paper towel and add to the palak mixture . boil for a few min and serve with hot parathas or purisUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-48792517480697014642009-02-04T22:01:00.002-08:002009-02-04T22:02:11.535-08:00Rava BondaRava - 3 Cups,<br /> Rice Flour - 1 Cup,<br /> Curd : 1 Cup, Cashew Bits,<br /> Green Chilly 3pcs,<br />Salt to suit taste,<br /> Oil for frying.<br /><br />Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become<br />golden in colour. Serve it with Coconut Chutney. Recipe from Vanitha Thyagu.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-31004455745755525422009-02-04T22:01:00.001-08:002009-02-04T22:01:40.915-08:00Maida BondaMaida or All-purpose-flour -2cups,<br /> Rice flour - Half cup,<br /> Finely chopped onions - 2 onions,<br /> Chillies - 2 nos,<br /> Cumin seeds -<br />1 spoon,<br /> Sour curd - 1 cup<br /><br />Method: <br />Mix all the above ingredients and soak for about one hour.Then take some oil in a pan, put small portions of it in oil,fry them intil they are golden brown.This is good for appetizer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7545646933819572881.post-16960440484109625602009-02-04T22:00:00.001-08:002009-02-04T22:00:55.309-08:00Toll House Pan Cookie2 /14 cup all-purpose flour<br />1 measuring teaspoon baking soda<br />1 measuring teaspoon salt<br />1 cup butter softened<br />¾ cup sugar<br />¾ cup firmly packed brown sugar<br />1 measuring teaspoon vanilla extract<br />2 eggs<br /><br />One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels<br />1 cup chopped nuts (optional)Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar,<br />bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets.Unknownnoreply@blogger.com0