Ingredients:
Semolina :250 gms
Maida or All purpose flour :150 gms
Soaked and ground Urid dhal paste :1 medium cup
Onion :4
Green Chilli :6
Coriander :1 Bunch
Baking soda :1/4 tbl spn
Salt according to the taste
oil to fry
Preperation method:
To Urid dhal paste add semolina,maida,baking soda,water to get dosa flour consistency and leave the mixture for 3 hrs.
To the mixture add finely cut onions,green chillies,coriander and salt.
Heat the oil and add small amount of mixture with spoon,fry till golden brown.
Serve with mint chutney.
Sunday, 22 June 2008
Saturday, 14 June 2008
ALOO KA KHORMA
Ingredients:
potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped
Heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.
Add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.
add the tomatoes and fry till cooked.
add the boiled potato and fry for a few minutes.
add yogurt and adjust salt, simmer.
serve hot garnished with coriander leaves.
goes well with both rotis and rice.
potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped
Heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.
Add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.
add the tomatoes and fry till cooked.
add the boiled potato and fry for a few minutes.
add yogurt and adjust salt, simmer.
serve hot garnished with coriander leaves.
goes well with both rotis and rice.
PHANU Uttaranchal recie
Ingredients:
Kulathi (Horse gram) : 1 cup
Oil : 1/2 cup ( preferably mustard oil)
Garlic : 4 to 5 cloves
Ginger : 1/2 inch piece
Green chillies : 3 to 4
Cumin seeds : 1 tbl spn
Asafoetida : a pinch
coriander powder : 1/2 tbl spn
Turmeric powder : 1/4 tbl spn
Water : 3 cups
Salt
Soak the gram overnight.
In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
Mix water with the remaining paste to make a pouring consistency.
Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
Drizzle with ghee and sprinkle chopped coriander leaves .
Serve with steamed rice.
Kulathi (Horse gram) : 1 cup
Oil : 1/2 cup ( preferably mustard oil)
Garlic : 4 to 5 cloves
Ginger : 1/2 inch piece
Green chillies : 3 to 4
Cumin seeds : 1 tbl spn
Asafoetida : a pinch
coriander powder : 1/2 tbl spn
Turmeric powder : 1/4 tbl spn
Water : 3 cups
Salt
Soak the gram overnight.
In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
Mix water with the remaining paste to make a pouring consistency.
Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
Drizzle with ghee and sprinkle chopped coriander leaves .
Serve with steamed rice.
Tuesday, 22 April 2008
Fish Pulusu
Ingredients:
Fish fillets :250 grams
Onion finely chopped :2
Green Chillies finely :2
Tomatoes finely chopped :2
Garam masala :1 tbl spn
Dhaniya pwdr :1 tbl spn
Red chilli pwdr :1/2 tbl spn
Coriander finely chopped
sugar :1/2 tbl spn
Ginger garlic paste
Tamdrin pulp :small lemon sized.
salt as required
Oil :4-5 spoons
Preparation method:
Add some oil in pan once its hot add some jeera,onions,green chillies,salt and sauté them.
Add ginger garlic paste,tomatoes,chilli pwdr and fry till they mash up,to that add garam masala,dhaniya pwdr.
Once its fried add cleaned fish pieces after 5-10 mins add some water, tamdrin juice and a pinch of sugar so tahat it get nice tangy taste.
Add water,salt if necessary and garnish with fresh coriander and serve hot with rice.
Thursday, 17 April 2008
Chilli Paneer
Ingredients:
Paneer :125 gm
Corn flour :1½ tbsp
Maida(Allpurpose flour) :1½ tsp
Green chillies or capsicum
(cut into thin & long strips) :5 nos
Garlic finely chopped : 5 nos
(optional)
Salt :1 tbl spn
Ajinomoto :¼ tbl spn
Sugar :¼ tbl spn
Black pepper :¼ tbl spn
Soya sauce :2 tsp
Tomato sauce : 2½ tsp
Chilly sauce :1 tbsp
Oil for deep frying
Preparation method:
Make a thin paste of maida, corn flour and 1/2 tsp of salt.
Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.
Heat 2 tbsp. of oil and fry green chillies and garlic.
Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce and 2 tbl spn of water,Cook for half a minute.
Add Paneer pieces and mix well.
Serve hot.
Paneer :125 gm
Corn flour :1½ tbsp
Maida(Allpurpose flour) :1½ tsp
Green chillies or capsicum
(cut into thin & long strips) :5 nos
Garlic finely chopped : 5 nos
(optional)
Salt :1 tbl spn
Ajinomoto :¼ tbl spn
Sugar :¼ tbl spn
Black pepper :¼ tbl spn
Soya sauce :2 tsp
Tomato sauce : 2½ tsp
Chilly sauce :1 tbsp
Oil for deep frying
Preparation method:
Make a thin paste of maida, corn flour and 1/2 tsp of salt.
Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.
Heat 2 tbsp. of oil and fry green chillies and garlic.
Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce and 2 tbl spn of water,Cook for half a minute.
Add Paneer pieces and mix well.
Serve hot.
vermicelli upma(Semya upma)
Ingredients:
Vermicelli :2 cup
Chana dal :1 tbl spn
Urad dal :1 tbl spn
Mustard seeds:1/4 tbl spn
Cashewnuts :4-5
Onions :1
Green chillies :2-3
Ginger :1/ inch
Water :4 cups
Oil :3 tbl spn
Ghee :2 tbl spn
Curry Leaves :3
Salt to taste
Preparation method:
Chop the onions, chillies, ginger into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add cashewnuts. Fry till they turn golden brown.
Then add chillies, ginger and onions.
Cook until they are done.
After that add salt and 4 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
Serve hot with coconut chutney.
Vermicelli :2 cup
Chana dal :1 tbl spn
Urad dal :1 tbl spn
Mustard seeds:1/4 tbl spn
Cashewnuts :4-5
Onions :1
Green chillies :2-3
Ginger :1/ inch
Water :4 cups
Oil :3 tbl spn
Ghee :2 tbl spn
Curry Leaves :3
Salt to taste
Preparation method:
Chop the onions, chillies, ginger into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add cashewnuts. Fry till they turn golden brown.
Then add chillies, ginger and onions.
Cook until they are done.
After that add salt and 4 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
Serve hot with coconut chutney.
Thursday, 13 March 2008
Jalebi
Ingredients:
For the batter:
Maida (seived flour or all purpose flour) :1 cup
Fine suji (semolina) :3/4 tblspn
A pinch of baking powder
Curd or yogurt :1/2 cup
Warm water :1 cup
A pinch of saffron threads.
For the sugar syrup:
Saffron threads :1/2 tbl spn
Sugar :1 cup
Water :1 cup
Green cardamom seeds powder :1/2 tsp
Rose water :2 tbl spn
Ghee or oil for frying.
Plastic bottle with a small hole, usually ketchup
dispenser suits well.
Preparation Method:
For the batter:
In a mixing bowl, sift the flour, suji, baking powder together. Beat curd and mix 1/2 cup of the water in it. Mix well with a whisk. Add this to the flour, blend it well and add little water if required to form a batter or pouring consistency. Sprinkle some saffron and whisk until smooth. Cover the bowl with a cling film and set aside for about 6 hours to ferment.
For the syrup:
In a non-stick kadhai/wok, dissolve the sugar in a cup of water and boil for around 10 minutes. Add saffron and cardamom powder and boil for 5 more minutes.
For the jalebis:
Heat ghee or oil in a kadhai/wok on a high flame. Then lower the flame to medium-low, pour the batter in the dispenser and then make small jalebis by dropping the batter into round shapes directly into the kadhai to form coils.
Make only a few jalebis at a time. Fry the jalebis only at a low flame, flip over and fry them equally from both sides until they are golden and crisp. Remove from the kadhai and drain on kitchen paper towel. Drop them into the hot sugar syrup.
Leave for 2-3 minutes so that they soak well in the syrup. Drain and transfer them in a serving dish and serve hot.
For the batter:
Maida (seived flour or all purpose flour) :1 cup
Fine suji (semolina) :3/4 tblspn
A pinch of baking powder
Curd or yogurt :1/2 cup
Warm water :1 cup
A pinch of saffron threads.
For the sugar syrup:
Saffron threads :1/2 tbl spn
Sugar :1 cup
Water :1 cup
Green cardamom seeds powder :1/2 tsp
Rose water :2 tbl spn
Ghee or oil for frying.
Plastic bottle with a small hole, usually ketchup
dispenser suits well.
Preparation Method:
For the batter:
In a mixing bowl, sift the flour, suji, baking powder together. Beat curd and mix 1/2 cup of the water in it. Mix well with a whisk. Add this to the flour, blend it well and add little water if required to form a batter or pouring consistency. Sprinkle some saffron and whisk until smooth. Cover the bowl with a cling film and set aside for about 6 hours to ferment.
For the syrup:
In a non-stick kadhai/wok, dissolve the sugar in a cup of water and boil for around 10 minutes. Add saffron and cardamom powder and boil for 5 more minutes.
For the jalebis:
Heat ghee or oil in a kadhai/wok on a high flame. Then lower the flame to medium-low, pour the batter in the dispenser and then make small jalebis by dropping the batter into round shapes directly into the kadhai to form coils.
Make only a few jalebis at a time. Fry the jalebis only at a low flame, flip over and fry them equally from both sides until they are golden and crisp. Remove from the kadhai and drain on kitchen paper towel. Drop them into the hot sugar syrup.
Leave for 2-3 minutes so that they soak well in the syrup. Drain and transfer them in a serving dish and serve hot.
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