Ingredients
Almonds 1/4 cup
Sweetened condensed milk 1 can Evaporated milk 1 can
Cream of wheat (Rava)
2 t.spoons All
purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinchCooking oil for frying
Method
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.
Wednesday, February 4, 2009
Vermicilli Masala Vadai
Ingredients:
Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying
Method
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.
Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying
Method
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.
Kunuku
Ingredients:
Thuvar Dhall 1/2 cup
Channa Dhall 1 cup
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Green Chilles 3
Salt 1 t.spoon
Hing a small pinch
Ginger chopped finely Curry Leaves a few Cilantro a small bunch washed and finely
chopped Cooking oil for frying
Method:
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.
Thuvar Dhall 1/2 cup
Channa Dhall 1 cup
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Green Chilles 3
Salt 1 t.spoon
Hing a small pinch
Ginger chopped finely Curry Leaves a few Cilantro a small bunch washed and finely
chopped Cooking oil for frying
Method:
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.
Oatmeal Raisin Cookie
¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal
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.
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal
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.
Palak Paneer
Ingredient
· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste
Procedure
· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.
· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste
Procedure
· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.
Chole
Ingredient
· 1 teacup kabuli channas
· 2 chopped onions
· 2 potatoes
· 2 tomatoes
· 2 tablespoons dhana-jira powder
· 2 tablespoons chilli powder
· 1 tablespoon amchur power
· 1 tablespoon garam masala
· ½ teaspoon soda bi-carb
· ½ teaspoon black pepper powder
· 3 tablespoons ghee
· salt to taste
· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure
· Soak the channas for at least 6 hours
· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
· Cut the potatoes and tomatoes into big pieces
· Heat the ghee in a vessel and fry the potatoes until soft
· Remove the potatoes. In the same ghee add the onions and cook for a little time.
· Add the dhana-jira and chilli powder and fry again.
· Add the boiled channas and salt.
· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
· Add the potatoes and tomatoes and cook for 2 minutes.
· Decorate with coriander, chillies and slices of tomatoes and ginger.
· 1 teacup kabuli channas
· 2 chopped onions
· 2 potatoes
· 2 tomatoes
· 2 tablespoons dhana-jira powder
· 2 tablespoons chilli powder
· 1 tablespoon amchur power
· 1 tablespoon garam masala
· ½ teaspoon soda bi-carb
· ½ teaspoon black pepper powder
· 3 tablespoons ghee
· salt to taste
· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure
· Soak the channas for at least 6 hours
· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
· Cut the potatoes and tomatoes into big pieces
· Heat the ghee in a vessel and fry the potatoes until soft
· Remove the potatoes. In the same ghee add the onions and cook for a little time.
· Add the dhana-jira and chilli powder and fry again.
· Add the boiled channas and salt.
· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
· Add the potatoes and tomatoes and cook for 2 minutes.
· Decorate with coriander, chillies and slices of tomatoes and ginger.
Rice Uppuma
Rice rawa - 1 cup,
water - 3 cups ,
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
stir well until it becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee while serving.
water - 3 cups ,
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
stir well until it becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee while serving.
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