Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

September 11, 2018

EGG BURFI

Ingredients:
Large eggs - 10
Cardamoms - 10
Sugar - 1 1/2 cups
Corn oil - 1 1/4 cup
Ghee- 1 tbsp
Powdered milk - 2 cups

Method:

  • Put the eggs in electric blender along with cardamom and sugar, blend for 10 minutes, as the sugar and cardamom dissolve, the eggs become thick, frothy.
  • Heat the oil and ghee in a heavy based pan, add the powdered milk and saute, stirring continuously for 4 minutes.
  • Add the beaten eggs and simmer on low heat, stirring continuously until the mixture forms tiny granules, the oil comes to the surface, the halwa stops sticking to the pan, then transfer to a greased plate and allow it to cool.
  • Then cut into squares.

September 06, 2018

BAMBOO SHOOTS PICKLE

Ingredients:
Bamboo shoots - 500 gms
Raw mango - 100 gms or
Limes - 3 no.s
Red chillies - 50 gms
Mustard seeds - 2 tsp
Asafoetida - 1 tsp
Salt - 50 gms
water - 50 ml

Method:

  • Peel bamboo shoots and take only the tender white part. Cut into cubes.
  • Apply salt and keep it overnight. Drain.Cook salt in water to form a solution. Cool.
  • Cut mangoes or limes into cubes.
  • Grind red chillies using the brine solution till it becomes a fine paste. Add mustard seeds and grind coarsely.
  • Mix these ground spices with bamboo shoots and mango or lime cubes.
  • Store in airtight container.
  • Use on the following day.

September 03, 2018

MOONG DAL KHILMA

Ingredients:
Green moong dal - 300 gms
Ginger - 2 tsp (chopped)
Coriander leaves - 2 tsp (chopped)

For Tempering:
Ghee - 6 tbsp
Cumin seeds - 1 tsp
Pinch of asafoetida
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp

Method:

  • Wash the dal and put it in a handi with ginger and 3 cups of water, bring to a boil,cover  and simmer until almost cooked.
  • Check that the dal is not mashed, it should be just soft. Drain and discard ginger.
  • Heat the ghee in a kadai, add cumin and saute over medium flame until it begins to crackle.
  • Add asafoetida, stir, add chilli powder, salt and turmeric, stir.
  • Then add the cooked dal and toss (or stir carefully) for 5 minutes, ensuring that the dal does not get mashed.
  • Sprinkle garam masala and lemon juice, toss. Adjust the seasoning.
  • lastly garnish with coriander leaves



August 22, 2018

KARELA STEW

Ingredients:
Bittergourd (karela) - 2
Onion - 1 (chopped)
Potatoes - 2 (peeled and diced)
Garlic cloves - 2 (Chopped)
Tomatoes - 3 (chopped, skinned and deseeded)
Ground ginger - 5 gms
Turmeric - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Pinch of mustard
Oil
Salt
Water - 1/2 cup

Method:

  • Soak the karelas in water for about 15 minutes to soften.
  • Cut lengthways down the middle and take out the seeds with a spoon. Cut in 2 cm thick slices.
  • Heat oil in a saucepan and fry the chopped onion and garlic.
  • When golden, add the mustard and then the peeled and diced potatoes along with the karela.
  • when these are well browned, add the ground spices, a pinch of salt and half a cup of water.
  • Cook over a low heat for about 20 minutes.
  • When there are five minutes remaining, add the chopped tomatoes.
  • Cook till done and serve with rice.


August 12, 2018

CHURMA

Ingredients:
Wheat flour - 2 cups
Ghee - 1/2 cup
Sugar/ jaggery - 1 cup
Dry fruits - 1 cup
Cardamom powder - 1 tsp
Ghee for frying

Method:

  • Add ghee to sifted flour and bind it into a dough.
  • Make small balls with the dough and flatten them into round circles.
  • Fry them in hot oil or bake them in the oven by applying a little ghee on the top.
  • cool and crumble them so that the mixture resembles fine bread crumbs.
  • Add grated jaggery or unrefined sugar and cardamom powder.
  • Fry dry fruits in little ghee. Chop and mix in the mixture.
  • Pour some hot ghee on top and serve hot churma.

August 03, 2018

CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:
  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

July 27, 2018

PANEER TIKKA

Ingredients:
Paneer - 500 gms
Curd - 250 gms
Ginger garlic paste - 1 tbsp
lemon - 1
Onion - 1 (chopped)
Pepper powder - 1 tsp
Chat masala - 1 tsp
Tandoori masala - 2 tsp
Salt to taste
Oil

Method:

  • Cut the paneer into cubes.
  • Mix yogurt, ginger garlic paste, salt, pepper, chat masala and tandoori masala in a bowl. Marinate the paneer pieces for 30 minutes.
  • Grease little oil in grill pan and grill the paneer pieces until crisp and light reddish.
  • Serve hot with onion rings and sprinkle lemon juice over it.

July 26, 2018

PEETHALA PULUSU

Ingredients:
Large crabs - 2 (cut into 12 pieces)
Tamarind - 50 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Spring onions - small bunch
Coriander leaves - small bunch
Ginger - small piece
Garlic - small pod
Cumin seeds - 1/2 tsp
Oil - 2 1/2 tbsp

Method:

  • Clean the crabs and cut into pieces. Marinate pieces with salt, turmeric and chilli powder.
  • Soak tamarind and extract juice from it.
  • Grind ginger, garlic and cumin seeds to make paste.
  • Finely chop onions, green chillies and spring onions.
  • Heat oil in pan, add chopped onion, green chillies and spring onions and fry until onions are soft.
  • Then add ginger garlic paste and stir fry for 2 minutes.
  • Add crab pieces and mix gently. 
  • Add tamarind juice and cook in low flame till the gravy is thick.
  • Lastly add chopped coriander leaves.

KHAKRA

Ingredients:
Refined flour - 1 cup
Salt - 1/2 tsp
Sugar - 1 tsp
Ghee - 2 tbsp
Water - 1/2 cup

Method:
  • Sift the dry ingredients together.
  • Rub in the ghee then add enough water to make a soft dough.
  • Roll out and cut into 2 1/2"rounds.
  • Prick all over and bake for about 12 minutes at 375 F.

MILAGU JEERAGA RASAM (PEPPER - CUMIN SOUP)

Ingredients:
Tamarind - lemon size (soaked)
pepper  powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Ghee - 1 tsp

Method:

  • Extract juice from soaked tamarind. Add 3 cups of water to to the tamarind juice and bring it to boil. Cook till the raw smell of tamarind disappears.
  • Then add salt, turmeric, pepper and cumin powder. Add more water if necessary and bring to boil in low flame for 10 minutes.
  • Heat ghee in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over rasam.
  • Serve hot with steamed rice.

July 25, 2018

COCONUT CHUTNEY WITH CURD

Ingredients:
Coconut -1 cup (grated)
Green chillies - 5-6 (finely chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 250 ml
Cumin powder - 1/2 tsp
Mustard seeds -1/2 tsp
Curry leaves - few
Coriander leaves  -2 tsp (chopped)
Oil- 1 tsp

Method:

  • Whip the curd and stir in salt, turmeric,cumin powder.
  • Add coconut, coriander leaves and mix well.
  • Heat oil in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over chutney.
  • Mix and keep aside for 20-30 minutes before use.

July 06, 2018

MAGAD LADDU

Ingredients:
Wheat flour-1 kg
Ghee- 750 gms
Sugar - 750 gms
Almonds- 2 tbsp (chopped)
Chironji - 2 tbsp
Raisins - 2 tbsp

Method:

  • Heat ghee in a pan and divide into 3 parts.
  • Divide the flour into two parts and fry one part at a time with one part of ghee till the aroma comes.
  • When both the parts are done, add sugar, almonds, chironji, raisins and remaining ghee.
  • Make round laddos with your palms.
  • When cool, store in airtight container.

July 04, 2018

MASALA PURI

Ingredients:
Refined flour - 125 gms
Coriander leaves- 1 tbsp (chopped)
Green chillies-2 (finely chopped)
Pomegranate seeds- 1 tsp (crushed)
Peppercorns -4 (crushed)
Chilli powder - 1/4 tsp
Cumin seeds  -1/4 tsp (pounded coarsely)
Salt to taste
Ghee - 1 tbsp
Oil

Method:

  • Mix together all the above ingredients. Rub in melted ghee and then add enough water to make stiff dough.
  • Divide the dough into small balls and roll them into round circles.
  • Heat the oil in pan and deep fry the puris one by one till golden.
  • Serve hot.



June 30, 2018

GOSHT SEL (LAMB STEW)

Ingredients:
Lamb - 400 gms (cubed)
Large onion - 1
Garlic cloves - 2
Ginger-1 tsp (finely chopped)
Ripe tomatoes-2 (peeled and chopped)
green pepper - 1 (deseeded and chopped)
Natural yogurt-3 pots
bay leaves - 2
Coriander powder - 1/2 tsp
Salt
Sugar
Oil  -3 tbsp
Coriander leaves 

Method:

  • Heat oil in a saucepan and fry the onion, tomatoes, garlic, ginger, bay leaf until onions are soft.
  • Add lamb pieces, coriander powder and pinch of sugar and salt.
  • Fry for a few minutes until lamb pieces are light brown.
  • Then add the yogurt and simmer over a very low heat for about 25 minutes, stirring occasionally. 
  • Garnish with coriander leaves.

June 29, 2018

SOOJI KHEER

Ingredients:
Semolina-1/2 cup
Sugar - 1/4 cup
Ghee - 1/4 cup
Dry fruit - 1/4 cup (chopped)
Milk - 4 cups
Green cardamom powder - 1/4 tsp

Method:

  • Heat ghee in a heavy based pan.
  • Add semolina and fry till aroma comes.
  • Add 1 1/4th cup of water and cook stirring all the time.
  • Add milk and stir on a low heat.
  • Add sugar, stir until it dissolved.
  • Stir in dry fruit and cardamom powder.
  • Remove and serve hot.

June 27, 2018

TOMATO PITLA

Ingredients:
Green tomatoes- 7-8 (cut into four pieces each)
Gram flour - 1 tbsp
Green chillies- 6 (slit)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida
Coriander leaves- handful
Turmeric-1/2 tsp
Salt to taste
Oil - 3 tbsp

Method:

  • Blend gram flour in one cup water and set aside.
  • Heat oil in pan;add mustard, cumin, fenugreek seeds and asafoetida; allow to fry.
  • Add turmeric and salt and stir once.
  • Add tomatoes and chillies and fry till the tomatoes are changing its colour.
  • Stir in gram flour mixture.
  • Cover and cook till the tomatoes are cooked and gravy is thick.
  • Serve decorated with coriander leaves.


MANGO MURABBA

Ingredients:
Raw mangoes - 1 kg (peeled and grated)
Sugar - 1/2 kg
Cardamom seeds-  1 tbsp
Cinnamon stick - 1" piece (broken into pieces)
Almonds and pistachios - 25 gms (blanched and sliced)
Charroli -1 tbsp
Kewda or rose essence - few drops
 salt

Method:

  • Apply salt on mangoes and set aside for a few hours, then squeeze out the water.
  • Put 2 cups of water in sugar and prepare a syrup of one thread consistency.
  • Add mangoes and cook in low flame till the mangoes are tender and syrup is thick.
  • Remove from fire and let it cool.
  • Mix in remaining ingredients and store in airtight bottle.


June 16, 2018

DAL HANDVA

Ingredients:
Rice - 500 gms
Urad dal - a handful
Tuvar dal - a handful
Channa dal - 2 handfuls
Sour buttermilk - 1 glass
Ginger - 1" piece
Garlic flakes - 4
Asafoetida - a pinch
Green chillies - 6
Coriander leaves - small bunch
Baking soda -1/2 tsp mixed with 1 tsp oil
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Til - 2 tbsp
Salt and chilli powder to taste

Method:

  • Wash and soak the rice and dals separately for 6 hours.
  • Drain and grind the rice and the dals together coarsely.
  • Add buttermilk and keep aside for 10 hours.
  • Grind together ginger, garlic and chillies and mix into the batter along with soda and coriander leaves.
  • Heat 4 tbsp of oil; add asafoetida, curry leaves, fenugreek, cumin and mustard seeds and allow them to crackle.Pour this over the batter along with salt and chilli powder. Mix well.
  • Now take a greased thick bottom pan, pour the batter and level the surface and sprinkle til on top.
  • Cover tightly, place a griddle or tava over the lid, put live coals in it and cook over a slow fire for 20 minutes or until the top turns into golden.
  • Cut into slices and serve with sweet chutney.
  • Or you can bake it in a moderate oven,

June 12, 2018

KHEEMA CABBAGE FRY

Ingredients:
Kheema - 250 gms
Cabbage - 250 gms (chopped)
Onions - 2
green chilies - 2
Ginger - small piece
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Coriander seeds  - 2 tsp
cumin seeds - 1 tsp
Poppy seeds- 2 tsp
Cloves - 4
Cinnamon sticks -4
cashew nuts - 1 tbsp
Oil - 50 gms

Method:

  • Grind ginger, garlic, coriander,cumin,poppy seeds to make fine paste
  • In a pressure cooker, put kheema, chopped onion, green chillies,and ground paste and glass of water. 
  • Close the lid and cook upto 3 whistles or until done.
  • Once the lid open,add cabbage, salt, turmeric and chilli powder and cook again till water completely absorbs.
  • Heat the oil, add cloves,cinnamon, cashew nuts and fry till light brown.
  • Add cooked cabbage and kheema and fry in medium flame for few minutes.

May 01, 2018

KARA APPAM

Ingredients:
Rice flour - 125 gms
Maida - 75 gms
Besan - 60 gms
Sour curd - 125 ml
Salt to taste
Chilli powder - 2-3 tsp
Baking soda - a apinch
Asafoetida - a pinch
Curry leaves - few
Green chillies - 7-8
Ginger - small piece
Mustard seeds - 1 tsp
Oil

Method:
  • Mix all the flours, salt, chilli powder and baking soda. Add curd and enough water to make a thick batter. (neither too thick nor too watery). Add asafoetida water, chopped green chillies, ginger and curry leaves.
  • Heat 2 tsp of oil and fry mustard until it splutters; then pour into batter.
  • Let it stand for 3 hours.
  • Heat oil in a wide shallow pan, drop big ladleful of batter and make a round pan cake.
  • Let the underside cook to a golden brown. Prick it in two or three places with a fork.
  • Turn and prick that side also with a fork and cook to a golden brown.
  • It has a crisp crust and the inside will be sponge and soft.
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