Ingredients Sweet lime - 1
Sugar - 1 tsp
chilli powder - 1 tsp or as per requirement
salt
Mustard seed dhalia - 1 tsp ( You get the dal of mustard seed in other words split mustard seed)
vinegar - 1 tsp
For tempering
Oil - 3 tbsp
Mustard seed - 1 tsp
curry leaves - few
Asafoeitida - pinch
Method 1. Finely chop the sweet lime and remove the seeds.
2. Put in a jar, add salt, sugar, chilli powder, vinegar and keep for a day.
3. Next day temper the ingredients in it. Make sure that the oil should be above the level of the contents.
4. Occasionally stir the same. After 15 days, the skin of the lime will be very soft. It is ready to eat.
Monday, July 29, 2013
Cauliflower Pickle
Ingredients Medium sized cauliflower head - 1
Cumin seeds - 2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
salt - to taste
Lemon juice - 2 -3 tblsp
turmeric powder - 1/2 tsp
Chilli powder - 3-5 tsp
Asaefoetida - a pinch
oil - 5 tsp
Curry leaves - 2 string
Method
1.Chop the cauliflower finely.
2.Add salt, turmeric, chilli powder ,lemon juice and mix together with it.
3.In a kadai dry roast 1 spoon of cumin seeds,fenugreek seeds and 1 spoon of mustard seeds. Cool the mixture, grind it to make a fine power and add it to the cauliflower/ carrot mixture.
4.Heat oil in a pan, add the remaining mustard seeds. When it splatters, add remaining cumin seeds and curry leaves .
5.Add this to the cauliflower/ carrot mixture along with a pinch of asaefoetida. Let this soak for 24 hours before serving.
6.Pickle ready. Similarly you could make carrot pickle, cabbage pickle, bittergourd pickle, radish pickle, raw mango pickle, gooseberry pickle, ivygourd pickle, celery pickle, parsnip pickle etc.
Cumin seeds - 2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
salt - to taste
Lemon juice - 2 -3 tblsp
turmeric powder - 1/2 tsp
Chilli powder - 3-5 tsp
Asaefoetida - a pinch
oil - 5 tsp
Curry leaves - 2 string
1.Chop the cauliflower finely.
2.Add salt, turmeric, chilli powder ,lemon juice and mix together with it.
3.In a kadai dry roast 1 spoon of cumin seeds,fenugreek seeds and 1 spoon of mustard seeds. Cool the mixture, grind it to make a fine power and add it to the cauliflower/ carrot mixture.
4.Heat oil in a pan, add the remaining mustard seeds. When it splatters, add remaining cumin seeds and curry leaves .
5.Add this to the cauliflower/ carrot mixture along with a pinch of asaefoetida. Let this soak for 24 hours before serving.
6.Pickle ready. Similarly you could make carrot pickle, cabbage pickle, bittergourd pickle, radish pickle, raw mango pickle, gooseberry pickle, ivygourd pickle, celery pickle, parsnip pickle etc.
Mango Pickle
2 tsp Red chilly powder
A pinch of asafoetida
1 tsp Salt (adjust)
Curry leaves (optional)
1/2 tsp Turmeric powder.
1-1 1/2 tsp Salt (depending upon the sourness of mango adjust)
Oil 5 tblsp
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1. Heat the oil in a kadai. Add mustard seeds, fenugreek seeds, asafoetida.
2. After it splutters, add the grated mango, turmeric powder and saute the same till it becomes tender.
3. Take out from the gas and allow to cool.
4. Add the chilly powder, salt and mix well. Transfer it to a glass bottle or bharani.
Takkali Urugai
Ingredients Tomatoes - 8-10
Tamarind Pulp - 1 tsp
Red Chilly Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp
For Seasoning
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 spings
Asafoetida - 1/4 tsp
Tamarind Pulp - 1 tsp
Red Chilly Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp
For Seasoning
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 spings
Asafoetida - 1/4 tsp
Method
1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important
for the tomatoes to be dry.
2. Heat oil in a big vessel and the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.
3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as
there will be lot of splattering.
4. Add the turmeric powder, chilly powder, fenugreek powder and mustard powder to this.
5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.
6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.
7. Add this to the pickle and mix everything. Cook for another few minutes till the oil seperates from the pickle.
8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it
- outside.
Friday, July 26, 2013
Mango Milkshake
Ingredients Mango (ripe) - 1 big or 2 small (or use about half cup of canned mango pulp)
Milk - 1 cup
Cardamom Powder - a pinch
Sugar - 2-3 tblsp (depending on the sweetness of the mango)
Ice Cubes - 4-5
Method 1. Wash, peel the mango and cut it into cubes.
2. Take the mango cubes, milk, sugar, cardamom powder and ice cubes in a blender.
3. Make a smooth puree. Pour into glasses.
4. Garnish with a drizzle of mango pulp or fresh milk on top. This forms a nice pattern. Serve immediately.
Milk - 1 cup
Cardamom Powder - a pinch
Sugar - 2-3 tblsp (depending on the sweetness of the mango)
Ice Cubes - 4-5
Method 1. Wash, peel the mango and cut it into cubes.
2. Take the mango cubes, milk, sugar, cardamom powder and ice cubes in a blender.
3. Make a smooth puree. Pour into glasses.
4. Garnish with a drizzle of mango pulp or fresh milk on top. This forms a nice pattern. Serve immediately.
Ginger Cardamom Tea
Tea - 2 tsp
Water - 1.5 cup
Ginger - 2 " piece (crushed)
Cardamom - 2 pods (crushed)
Sugar/Honey - to taste
Lemon - 1/2 piece
Method
1. In a saucepan, bring water to a boil along with crushed ginger and cardamon pods.
(You could also add ginger powder and cardamom powder)
2. Add the tea leaves and let it come to a rolling boil again.
3. Reduce the flame and let it simmer for 3-4 minutes for all the essence of the tea to be released in the water.
4. The basic ginger cardamom tea is ready. You could flavour it in different ways. I've given 2 options below.
Coconut Burfi
Ingredients Fine Grated Cocunut /Cocunut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 nos Crushed
Any Color - 2 drops(Optional)
Method 1.Heat a non stick pan in medium flame and add the grated cocunut
2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).
3.Now add the condensed milk and cardamom.
4.Saute for 5 mins continuously until everything rolls out to a ball.
5.Add color(optional) and mix it.Usually burfi is in white color.
6.Switch off the stove.
7.Take a plate or any non stick vessel and grease with butter
8.Pour the Burfi mixture and pat it tightly with hands
9.Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.
11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.
12.Store and serve the burfi dessert
Condensed Milk -1 Can(300 ml)
Cardamom - 5 nos Crushed
Any Color - 2 drops(Optional)
Method 1.Heat a non stick pan in medium flame and add the grated cocunut
2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).
3.Now add the condensed milk and cardamom.
4.Saute for 5 mins continuously until everything rolls out to a ball.
5.Add color(optional) and mix it.Usually burfi is in white color.
6.Switch off the stove.
7.Take a plate or any non stick vessel and grease with butter
8.Pour the Burfi mixture and pat it tightly with hands
9.Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.
11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.
12.Store and serve the burfi dessert
Rava Cake
Ingredients Rava (Semolina, Suji) - 1 cup
Cow Ghee - 1 cup
Milk - 4 cups
Sugar - 5 cups
Few saffron strands - (optional)
Cardamom (Elaichi) - optional
Sliced dry fruits - optional
Method 1. Mix the rava, ghee, milk and sugar together and cook in slow flame.
2. Like mysore pak, it will start leaving the kadai.
3. Transfer it on greased plate, cut into deired shapes.
4. The optional items can be added before you transfer the same on to the plate. Garnish with dry fruits. It is a lovely item.
Cow Ghee - 1 cup
Milk - 4 cups
Sugar - 5 cups
Few saffron strands - (optional)
Cardamom (Elaichi) - optional
Sliced dry fruits - optional
2. Like mysore pak, it will start leaving the kadai.
3. Transfer it on greased plate, cut into deired shapes.
4. The optional items can be added before you transfer the same on to the plate. Garnish with dry fruits. It is a lovely item.
Mixture
Ingredients Omapodi (Sev) - 2 cups
Boondi - 2 cups
Banana Chips - 1/4 cup
Roasted Peanuts - 2 tblsp
Dalia (Pottukadalai) - 2 tblsp
Curry Leaves - 2 strands
Garlic - 1 whole
Chilly Powder - 1 tsp
Optional
Aval(roasted) - 1/2 cup
Roasted Green Peas - 2 tblsp
Roasted Cashews - 2-3 tblsp
Raisins - 2 tblsp
Method
1. In a big mixing bowl, add the bhoondhi, omapodi (sev), banana chips, roasted peanuts and dalia.
2. Heat oil in a small pan and fry the curry leaves. Remove it out and add it to the mixing bowl.
3. Crush the garlic cloves using a mortar and pastle and fry it in the same oil.
4. Add this fried garlic also to the mixing bowl.
5. Add some chilly powder and toss everything together.
6. You can store this in airtight box for more than a month. Serve with evening tea or as a sidedish for rasam rice or curd rice
Boondi - 2 cups
Banana Chips - 1/4 cup
Roasted Peanuts - 2 tblsp
Dalia (Pottukadalai) - 2 tblsp
Curry Leaves - 2 strands
Garlic - 1 whole
Chilly Powder - 1 tsp
Optional
Aval(roasted) - 1/2 cup
Roasted Green Peas - 2 tblsp
Roasted Cashews - 2-3 tblsp
Raisins - 2 tblsp
1. In a big mixing bowl, add the bhoondhi, omapodi (sev), banana chips, roasted peanuts and dalia.
2. Heat oil in a small pan and fry the curry leaves. Remove it out and add it to the mixing bowl.
3. Crush the garlic cloves using a mortar and pastle and fry it in the same oil.
4. Add this fried garlic also to the mixing bowl.
5. Add some chilly powder and toss everything together.
6. You can store this in airtight box for more than a month. Serve with evening tea or as a sidedish for rasam rice or curd rice
Omapodi
Ingredients Bengal Gram Flour (Besan, Kadala Maavu) - 1 cup
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp (optional)
Salt - to taste
Water - as needed to make dough (app. 3-4 tblsp)
Oil - for deep frying
Method
1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
4. In the meantime, heat up the oil in a kadai to fry the sev.
5. Fill the dough into a idiyappam maker or sev press with the appropriate 'sieve' - the one with the smallest holes or with slighly bigger holes can be used.
Note :- For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.
6. When the oil is hot enough, press out thin strands of the dough into the hot oil.
7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.
8. Remove from oil and place on a paper towel to remove excess oil.
9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp (optional)
Salt - to taste
Water - as needed to make dough (app. 3-4 tblsp)
Oil - for deep frying
Method
1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
4. In the meantime, heat up the oil in a kadai to fry the sev.
5. Fill the dough into a idiyappam maker or sev press with the appropriate 'sieve' - the one with the smallest holes or with slighly bigger holes can be used.
Note :- For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.
6. When the oil is hot enough, press out thin strands of the dough into the hot oil.
7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.
8. Remove from oil and place on a paper towel to remove excess oil.
9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.
Oats Congee
Ingredients Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish
Method
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.
Payaru Kanghi
Ingredients Rice - 1 cup
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp
Method
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.
Pumpkin Soup
1/4 kg Red pumpkin sliced
1 Onion sliced
2-3 Cloves
1 Small piece of ginger
1 cup Coconut milk (i used fresh coconut milk)
1 cup Water
2 tsp Butter
Salt, Black salt, Roasted cumin powder as per taste.
Method: 1. Wash and remove the skin of pumpkin and slice it.
2. Peel the oninon and slice it
3. Add butter in a kadai, add the cloves, saute for a minute.
4. Add onionS and saute till it changes the colour little bit
5. Add pumpkin slices and saute the same with little salt till soft.
6. Allow to cool. Grind it in mixer with 1 cup of water.
7. Transfer it into a kadai and boil the same. Check the salt,if required add more.
8. Add black salt, roasted cumin powder and the coconut milk.
9. Mix well and remove from the gas. Do not boil after adding coconut milk. Consistency should not be watery.
Vegetable Soup
Carrot (chopped) - 1/4 cup
French Beans - 1/4 cup
Green Peas - 1/4 cup
Mushroom - 1/4 cup
Spring Onions - 1/2 cup
Cabbage - 1/4 cup
Veg Broth - 1 can / Veg Seasoning - 1 cube
Pepper Powder - 1 tsp.
Corn Starch - 2 tblsp.
Salt - to taste
Method 1. Heat butter. Add all vegetables and stir fry for 2-3 minutes on high flame.
2. Add veg broth/seasoning cube, water (as required), pepper powder, salt and bring it to a boil.
3. Then reduce the heat & add corn starch paste. Keep stiring until the soup turns thick & creamy.
4. Remove from heat after 5 minutes. Serve hot.
(You can add a little hot sauce/soya sauce when having the soup)
Vengaya Pakoda
Ingredients Onion - 2
Gram Flour (Besan) - 1.5 cup or as needed
Rice Flour - 1/2 cup
Green Chillies - 3 (sliced) / Red Chilly Powder - 1 tsp
Curry Leaves - handful (chopped)
Cashews - handful (chopped)
Cumin seeds - 1 tsp
Asafoetida - a pinch
Salt - as needed
Oil - for deep frying
Method 1. Heat the oil in a kadai for deep frying.
2. Make thin slices of the onions and sprinkle some salt on it.
3. Add the chopped curry leaves, cumin seeds and cashews.
4. Add asafoetida, chilly powder (or green chillies), rice flour and the gram flour to this.
5. Add 1 or 2 tblsp of the hot oil along with this and mix everything together.
6. The salt draws out the moisture from the onions. If neededJust sprinkle few drops of water and make a dough.
7. Pinch a small portion of the dough and drop it in the medium hot oil.
8. Fry till golden brown.
Gram Flour (Besan) - 1.5 cup or as needed
Rice Flour - 1/2 cup
Green Chillies - 3 (sliced) / Red Chilly Powder - 1 tsp
Curry Leaves - handful (chopped)
Cashews - handful (chopped)
Cumin seeds - 1 tsp
Asafoetida - a pinch
Salt - as needed
Oil - for deep frying
Method 1. Heat the oil in a kadai for deep frying.
2. Make thin slices of the onions and sprinkle some salt on it.
3. Add the chopped curry leaves, cumin seeds and cashews.
4. Add asafoetida, chilly powder (or green chillies), rice flour and the gram flour to this.
5. Add 1 or 2 tblsp of the hot oil along with this and mix everything together.
6. The salt draws out the moisture from the onions. If neededJust sprinkle few drops of water and make a dough.
7. Pinch a small portion of the dough and drop it in the medium hot oil.
8. Fry till golden brown.
Vegetable Patties
Ingredients Potatoes – 2 medium (boiled and mashed)
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Paneer – 3-4oz
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp (minced)
Green Chillies – 2 (finely chopped)
Cilantro (Coriander leaves) – 2 tblsp (finely chopped)
Chopped Cashews - 2 tblsp
Lemon Juice – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Salt – to taste
Maida - 2 tblsp (for coating the cutlets)
Bread Crumbs – about 1 cup (for coating the cutlets)
Oil – for frying
Preparation Steps 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
2. Finely chop or grate the other vegetables. You can also chop in a food processor.
3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic.
5. Make a very thin batter with the maida and water. Keep it ready to dip the cutlets.
6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Paneer – 3-4oz
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp (minced)
Green Chillies – 2 (finely chopped)
Cilantro (Coriander leaves) – 2 tblsp (finely chopped)
Chopped Cashews - 2 tblsp
Lemon Juice – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Salt – to taste
Maida - 2 tblsp (for coating the cutlets)
Bread Crumbs – about 1 cup (for coating the cutlets)
Oil – for frying
Preparation Steps 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
2. Finely chop or grate the other vegetables. You can also chop in a food processor.
3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic.
5. Make a very thin batter with the maida and water. Keep it ready to dip the cutlets.
6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.
Fried Idli
Ingredients Idlis cut into cubes - 20nos.
Mustard,Curry leafs -little for Tempering
Onions -1 finely chopped
Chilli powder -1 tsp
Salt - 1tsp
Pepper powder -1/2 tsp(optional)
Turmeric powder - a pinch
Yogurt -2 tbsp.
Method 1.Mix the sliced idlis with chilli powder,turmeric powder,salt and pepper powder(to mix evenly add little yogurt).
2.Deep fry the idli mixture in oil.
3.Heat oil in a pan ,add some mustard seeds as it splutters add curry leafs and onions.
4.Once onions are nicely sauted add the fried idlis.
5.Serve hot as a snack.
Mustard,Curry leafs -little for Tempering
Onions -1 finely chopped
Chilli powder -1 tsp
Salt - 1tsp
Pepper powder -1/2 tsp(optional)
Turmeric powder - a pinch
Yogurt -2 tbsp.
Method 1.Mix the sliced idlis with chilli powder,turmeric powder,salt and pepper powder(to mix evenly add little yogurt).
2.Deep fry the idli mixture in oil.
3.Heat oil in a pan ,add some mustard seeds as it splutters add curry leafs and onions.
4.Once onions are nicely sauted add the fried idlis.
5.Serve hot as a snack.
Samosa
Tortilla/Spring roll sheets - 4
Potato - 2 (boiled and cubed)
Carrot - 1 (boiled and chopped)
Green peas - 1 cup
Cilantro - handful (chopped)
Green chilly - 2
Cumin seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Turmeric powder - a pinch
Cashews - 6-7
Lime - 1/2
Salt - to taste
Method 1. Heat oil in a pan, fry the cumin seeds, ginger garlic paste, green chillies and cashew nuts.
2. Add the boiled potato pieces, boiled carrot pieces and green peas along with salt, chilly powder, corriander powder, turmeric powder and cilantro.
3. Cook for 2 minutes for the flavours to blend together. Add few drops of lemon at the end. The filling is ready.
4. For the outer covering, cut a torilla in half.
5. Make a cone shape as shown in the picture. Stuff the filling inside.
6. Seal the edges using egg or with few drops of water.
7. Deep fry in oil till it becomes golden brown.
8. Drain excess oil using paper towel and serve hot with some ketchup or mint chutney.
Thursday, July 25, 2013
Sweet Potato Biscuits
Sweet Potato Biscuits
- 2 1/2 cups all-purpose flour
1 tablespoon baking powder
Dash salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15-ounce) cans sweet potatoes, drained and mashed
4 tablespoons light margarine, melted
1 teaspoon vanilla extract
- Preheat oven to 450°F (230°C).
- In large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg; stirring well.
- In another bowl, combine sweet potatoes, margarine, and vanilla; add to flour mixture stirring just until dry ingredients are moistened.
- Sprinkle flour on a work surface (waxed paper).
- Turn dough out on floured surface and knead about ten times.
- Roll dough to 1/2-inch thickness; cut into rounds with 2-inch round cutter.
- Place rounds on baking sheet coated with nonstick cooking spray.
- Bake 12 to 15 minutes or until golden.
Pumpkin Biscuits
1/3 cup dry NESTLÉ® CARNATION® Nonfat Dry Milk
1/4 cup packed brown sugar
1 1/4 teaspoons pumpkin pie spice
3/4 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon water
Pumpkin Maple Sauce (recipe follows)
- Preheat oven to 425°F (220°C).
- Combine baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened.
- Knead 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits.
Puttu
Salt - 1 tsp
Grated Coconut - 1/4 cup + 1/2 cup
Water - as needed
Method 1. If you dont get puttu flour, you can also make with raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu.
2. Take the roasted flour in a mixing bowl. Add the salt and 1/4 cup of grated coconut with the flour. Mix together.
3. Sprinkle water little by little while mixing the flour till the flour is moist.
4. The puttu flour should be crumbly (and not form a dough). It should be moist enough such that when you press the flour with your palms it should hold together.
5. In the mean time, boil the water in the lower vessel of the puttu stand.
6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer.
7. Continue layering with grated coconut and puttu flour alternatively till you reach the top.
8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu.
9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.
Appam
Shredded coconut - handful
Cooked rice - Handful (You could also use pressed rice/poha/aval instead)
yeast - 1/2 spoon
sugar - 2-3 tspn
Salt - as needed
Method 1.Soak the rice for 2 hours.
2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.
3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.
4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.
5.Serve it with sweetened coconut milk, stew, kala chana curry or with any kurma.
Bajji
Ingredients Besan (Gram Flour/ Chickpea Flour) – as needed (start with 1/2 cup)
Assorted Vegetables – depending on availablity (Raw Banana, Potatoes, Bread Slices, Banana Peppers, Cauliflower, Onion etc)
Red Chili Powder – 1 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Baking Soda – 1/4 tsp
Water – as needed to make batter
Salt – to taste
Oil – for deep frying
Method 1. Cut the vegetables into small pieces. Generally raw banana, potato, brinjal and onion are made into thin slices, cauliflower is cut into bite sized florets, bread is cut diagonally to form a triangle.
2. Mix all the dry ingredients (besan, corn flour, red chilli powder, baking soda, cumin powder, turmeric powder and salt) in a bowl.
2. Add water little by little while mixing it constantly to make a smooth batter.
3. In the mean time heat oil for deep frying.
4. Dip the vegetables/bread/shrimp/chicken one at a time in the batter so that it is completely coated with the batter and drop in hot oil.
5. Do not overcrowd the oil. There should be enough space for the bajjis to float in the oil without getting stuck to each other. Deep fry till it becomes golden brown.
6. Drain excess oil in paper towels and serve hot with some chutney, hot sauce or ketchup..
Rava Coconut Upma
Ingredients Rava(semolina) - 1 cup(serves 2)
musturd seeds - 1/2 tsp
urad dhal - 1 tsp
chana dhal - 1 tsp
red chillies -2 cnt
curry leaves - a bunch
Onion - 1 (small)
green chillies - 2 or 3 cnt
coconut - 2tblsp(grated)
Ghee - 2 tsp
oil - 2 tsp
Water - 1 1/2 cup
Method 1. Roast the rava with few drops of ghee, till is the color starts changing.
2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated coconut(don't use water to grind).
3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight brown color.
4. Add Red Chillies and curry leaves.
5.Then add the onion and Green Chillies and fry it till it's cooked.
6.Then to the coconut add the water and just give a slight squeeze to the coconut , so the milk comes out of it.
7. Now add this coconut and water combo to the pan and add salt as per taste.
8. Allow it to boil, then reduce the flame to simmer. Quickly add rava with constant stirring.
9. Add ghee and close the pan tightly.
10. keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rawa is cooked.
11. Gently fluff up with the spoon and serve with coconut chutney or sugar.
Mysore Pak
Ingredients 1 cup Gram flour (besan)
1 - 1 1/4 cup Ghee (Clarified Butter)
3 cups Sugar
Cardamom powder
Method 1. In a kadai, melt the sugar.
2. Sieve the besan, mix the ghee and keep aside.
3. When the sugar melts completely, add the besan mix (see that no lumps formed) and keep on stirring till the same starts leaving the kadai.
4. Transfer the same to a greased plate and pat it to equalize the same in the plate.
5. Dip a knife in ghee and cut to desired shapes.
Wednesday, July 24, 2013
SAMBAR
SAMBAR
Ingredients(Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavor.
Chukku Coffee
Chukku Coffee
Ingredients
Dry ginger (Chukku) - 1/2" piece (ground or crushed)
Karupatti (Palm Sugar) - as needed for sweetness
Whole Peppercorns - 1 tsp
Coffee powder/Tea leaves - 1 tsp (optional)
Cumin seeds - 3/4 tsp
Basil leaves(Tulsi) - 4-5
Water - 1.5 cup
Method 1. Boil the water in a saucepan with karupatti(palm sugar), dry ginger, crushed
peppercorns and cumin seeds.
2. Add the coffee powder/ tea powder to this if needed.
3. Let this boil for 4-5 minutes.
4. Finally add the basil leaves(tulsi) and switch off.
5. Serve it piping hot as a remedy for cold and throat infection.
JILEBI
JILEBI
IngredientsAll Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough
For Syrup Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp
Method
To make the batter
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.
To make the syrup
1. Boil everything together on medium heat.
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.
To make jalebis
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)
2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half
Cheedai
Cheedai
Ingredients Rice four - 2 cupsUrad dal powder - 3 tbsp
White sesame seeds - 1 tsp (slightly roasted)
Grated coconut - 1 tsp
Salt
Crushed jeera (cumin)/ Black pepper - 1 tsp
Hing (Asafoetida) powder - ¼ tsp
Butter - 2 tsp
Oil for frying
Method:
Method for making rice flour:
First rinse the raw rice and soak it in water for 1 hour. Remove the water and spread the same in a soft towel. Allow it to dry. It should not be completely dried but little bit moisture should be there. Grind the same in mixer to a fine powder. Keep aside for half an hour and sieve it. Ensure that no rice granules are there in it as the cheedai will burst if the granules are there. You will have to sieve 3 - 4 times.
Method for making urad dhal flour:
Heat a pan, dry roast ½ cup urad dal until slightly goden brown colour and nice aroma comes. Grind it to a fine powder and sieve it two to three times to ensure that you get a fine granuleless powder.
Making the dough:
In a bowl, mix the rice and dhal flour, sesame seeds, grated coconut, salt, crushed jeera/pepper powder, hing powder and butter. Add water little by little to form a stiff dough. Please note that it should not be watery or loose. The dough should be pliable. Now roll small balls out of it slightly bigger than a green peas and put them on a dry cloth. You should not roll the balls smoothly. Let it stand for ½ hr for the moisture to leave. You may prick each ball with a toothpick to avoid bursting.
To make the cheedai:
Heat oil in a kadai. Keep the flame in low and fry the balls till golden brown. Drain it in absorbent paper to remove the excess oil. Allow to cool and store it in an airtight container.
Thattai vada
Thattai vada
Ingredients 2 cup Rice Flour (sifted)
2 tbsp Urad Dal flour
Chilli powder as per requirement
2 tbsp Bengal gram/Channa Dal/Kadalaparuppu
Few curry leaves chopped into small pieces
Salt to taste
1/4 tsp Asafoetida
2 tsp Butter
Oil for frying.
Method 1. Soak the bengal gram for 1 hour, remove it and dry it.
2. In a kadai, add rice flour, urad dal four, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mix well.
3. Add water little by little and make a pliable dough.
4. Take a small ball of small lime size and flatten the same on a piece of cloth. (or you can apply little oil on a plastic sheet and make the same on top of it. You should be able to flatten the same without breaking.)
5. Prick the same with a fork. Remove slowly and deep fry the same in slow flame till you find it is crisp.
6. Remove it on an absrobent paper. When cool, keep it in airtight container. Your prasad is ready.
Tuesday, July 23, 2013
How it's made - Marshmallow cookies
How it's made - Marshmallow cookies
Marshmallow is a confection that, in its modern form, typically consists of sugar and/or corn syrup, water, and gelatin, whipped to a spongy consistency, molded into small cylindrical pieces, and coated with corn starch. Some marshmallow recipes call for eggs. This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant
Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts come from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.[2] The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.[1] The later French version of the recipe, called pâte de guimauve (or "guimauve" for short), included an egg white meringue and was often flavored with rose water.
The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.[2] Confectioners in early 19th century France made the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally, however, by the owners of small sweet shops. They would extract the sap from the mallow plant's root, and whip it themselves. The candy was very popular, but its manufacture was labour-intensive. In the late 19th century, French manufacturers thought of using egg whites or gelatin, combined with modified corn starch, to create the chewy base. This avoided the labour-intensive extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way.[2][3]
Another milestone in the development of the modern marshmallow was the extrusion process by the American Alex Doumak in 1948. This invention allowed marshmallows to be manufactured in a fully automated way. The method produced the cylindrical shape that is now associated with marshmallows. The process involves running the ingredients through tubes and then extruding the finished product as a soft cylinder, which is then cut into sections and rolled in a mixture of finely powdered cornstarch and confectioner's sugar.[3]
Marshmallows, like most sweets, are sweetened with sucrose. They are currently prepared by the aeration of mixtures of sucrose and proteins to a final density of about 0.5 g/ml. The viscosity of the mixture, owing to the proteins, gelatin or egg albumin, prevents collapse of the air-filled cells.[4]
CHIPS
CHIPS
Ingredients Raw banana (Nentrankaya) - 3 nos
Turmeric powder - 1/4 tsp
Water - 1/2 cup
Salt - 1 tsp
Oil for frying
Method 1. Peel the banana and immerse the same in turmeric water for 10-15 minutes. Remove and pat dry.
2. Directly slice the raw banana in hot oil.
3. When it is half cooked, add 1 tsp salt water.
4. When the bubbling sound stops, remove from the oil and put in paper napkin to remove excess oil.
5. Cool and keep it in airtight container.
சிப்ஸ்
வாழைக்காய்-3
மஞ்சள் மா -1/4 தே,கரண்டி
தண்ணீர் -1/2 கப்
உப்பு -1 தே.கரண்டி
எண்ணை -பெரிக்க
செய்முறை
வாழைக்காயை மெல்லிய வட்ட துண்டுகளாக வெட்டவும்.பின் தண்ணீருடன் மஞ்சல் கலந்த கலவையினுள் 10-15 நிமிடம் ஊறவிடவும்.எண்ணையை நன்றாக சூடேறிய பின் அதனுள் போடவும்.அரை அவியல் வந்ததும்.உப்பு தண்ணீரை விடவும் விட்டு கலந்த பின் இறக்கி காகித தாளில் போட்டால் எண்ணை போய்விடும்.பின் காற்று புகாத போத்தலில் போட்டு வைத்து தேவையின் போது பயன்படுத்தலாம்.
SWEET AND SUGAR SNACK
Sugar Cookies
Ingredients All Purpose flour-1 1/2 cups
Baking powder -1 1/2 teaspoons
Salt -1/4 teaspoon
Butter at room temperature -1/2 cup
Sugar -1/2 cup
Milk -3 tablespoons
Vanilla extract -1/2 teaspoon
Method 1.In a mixing bowl stir together flour, baking powder and salt.
2.In another bowl cream the butter with a hand mixer for 2-3 minutes. Add sugar to it gradually and beating each time.
4.Add the dry ingredients alternately with milk to the butter bowl and mix it.
5.Add vanilla and mix it.
6.In a cling wrap or plastic sheet chill the dough in fridge for 1 hour.
7.Preheat the oven to 375ºF
8.Roll out the dough on to a lightly floured surface to a thickness of about 1/4".
9.Cut with cookie cutters(I have used a star cookie cutter).
10.Sprinkle some colored sugar on the cookies before keeping it in oven
11.Bake on an ungreased cookie sheet for 8 to 10 minutes. Check if the sides are brown its done.
12.Let the cookies cool down for 15 minutes and then serve.
இனிப்பு பிஸ்கட்
மா -1 1/2 கப்
பேக்கிங் பவுடர் -1 1/2 கப்
உப்பு -1/4 தே.கரண்டி
பட்டர் -1/2 கப்
சீனி -1/2 கப்
பால் -3 தே.கரண்டி
வனிலா எசன்ஸ் -1/2 தே.கரண்டி
செய்முறை
மா,பேக்கிங் பவுடர்.உப்பு.சேர்த்து சலிக்கவும்.தனியாக கீறீம் போல் உள்ள பட்டரையும்,சீனியையும் சேர்த்து கலக்கவும்.(2-3 நிமிடங்கள்) .அதில் பால் சேர்த்து கலக்கவும்,அதில் மாவையும் கலந்து 1 மணி நேரம் குளிர்சாதனப்பெட்டியில் வைக்கவும்.அவனை 375 டிகிரி சூட்டில்,1/4 இஞ்சி தடிப்பாக மாவை உருட்டி விரும்பிய அச்சுக்களால் வெட்டி ,மேலே கலர்கள் தூவலாம். பின் அதை பேக்கிங் தட்டில் வைத்து 8- 10 நிமிடங்கள் பேக் பண்ணவும்.பக்கங்கள் சிவந்து வர இறக்கவும்.
Poori
Poori
Ingredients Wheat flour/Atta - 2 cups
Salt - 1 tsp
Semolina - 2 tblsp
Water - 1 cup
Oil - for deep frying
Method 1. Mix the wheat flour, semolina, salt and water together to make a dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.
5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
8. Serve with potato masala or chole masala.
பூரி
கோதுமைமா/ஆட்டாமா -2 கப்
உப்பு -1 தே.கரண்டி
ரவை -2 தே.கரண்டி
தண்ணீர் -1 கப்
எண்ணை - பொரிக்க தேவையான அளவு
செய்முறை
கோதுமைமா/ஆட்டாமா ,ரவை ,உப்பு ,சேர்த்து குழைத்து 15-20 நிமிடங்கள் விடவும்.பின் சமமான உருண்டைகளாக உருட்டவும்.பின் சாப்பாத்தி பலகையில் சின்ன சின்ன சப்பாத்தி போல் உருட்டி எடுக்கவும்.சப்பாத்தியி மையத்தில் ஒரு கரண்டியால் அழுத்தவும்,இவ்வாறு செய்யும் போது பொரி நன்றாக பொங்கி வரும்.பின் அதை எண்ணையில் போட்டு பொரித்தெடுக்கவும்.
Donuts making video
Donuts
The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.
COCONUT DOSA
COCONUT DOSA
Rice 1cup
Urad dal(blackgram) 1/3 cup
Coconut milk 2cups
Salt to taste
Poha(riceflakes) 1tbsp
Oil/ghee For roasting
Method:-
Soak seperately Uraddal,rice with poha.
Add coconutmilk and grind them to thick smooth paste.
Add salt and poha and add water if required.
Keep aside for 4-5 hours.
Make dosas and serve hot with coconut chutney!
Papaya Halwa
Papaya Halwa
1 cup Grated papaya
1 cup Milk
3-4 tsp Sugar
1 tsp Ghee
Cardamom powder (optional)
Dry fruits, Charoli etc. for garnishing
Method: 1. Heat a kadai and add the grated papaya and saute for two minutes.
2. Add the milk, sugar and keep on stirring in medium flame till it starts leaving the sides of kadai.
3. Transfer it in a bowl and garnish with dry fruits.
4. Serve hot or cold as you wish.
பப்பாளி அல்வா
பப்பாளி பழ பேஸ்ட்-1 கப்
பால்- 1 கப்
சீனி -3-4 தே.கரண்டி
நெய் - 1 தே.கரண்டி
ஏலக்காய் தூள் - சிறிதளவு
உலர்ந்த திராட்சை- சிறிதள்வு
செய்முறை
அடுப்பில் கடாயை நெய்யை விட்டு உலர்ந்த திராட்சையை வறுத்து வைக்கவும்.பின் பாலை விட்டு பால் கொதித்ததும்,அதில் சீனியை போட்டு பின் பப்பாளி பழ பேஸ்டையும் போட்டு இறுகும் வரை கிண்டவும்ின் ஏலக்காய் தூள் போட்டு வறுத்த திராட்சையையும் போட்டு கிளறி இறக்கவும்.
Monday, July 22, 2013
Razzles Food Factory video
Razzles
Razzles are a candy that once chewed, mix to transform into chewing gum. Originally introduced in 1966, with an advertising slogan and jingle of, "First it's a candy, then it's a gum. Little round Razzles are so much fun." The original flavor was raspberry. They were named after a fictional flavor, Razzleberry, that was planned but never panned out. This has also happened with the flavor "Zuzzleberry Zash". Concord Confections was formed in 1986, and sometime after that date acquired the Razzles brand. Additional fruit flavours were added to raspberry. Most recently, a "tropical fruit" pack and a "sour" pack were added to the product line. Tootsie Roll Industries acquired Concord Confections in 2004. Razzles were first produced by Fleer along with their Dubble Bubble brand, and eventually sold both brands to Concord Confections.
Pal Paniyaram
Pal Paniyaram
Ingredients Urad dal - 1 cup
Raw Rice - 1 cup
Salt - 1 tsp
Oil - for frying the panniyarams
For Soaking
Milk - 1 cup or as needed ( You can also use diluted coconut milk instead)
Sugar - as needed to sweeten the milk.
Cardomom - a pinch
Method 1. Soak the rice and dal for atleast 1 hour.
2. Gind it to a very fine paste with salt. There should not be any coarse particles of rice in the batter.
3. Heat oil in a kadai for frying the paniyarams.
4. Drop small amount of batter in medium hot oil and fry till it turns golden brown. The batter will form round balls.
5. In the meantime, add cardomom and sugar to the milk. Make the milk a little extra sweet as it has to flavour the paniyarams.
6. Drop the fried paniyaram balls to the sweetened milk and let it soak for 5 minutes.
7. Serve as a snack or tiffen.
Precautionary Tips Before frying the paniyarams in the hot oil, you have to be careful about a few points to prevent them from bursting in hot oil.
- The batter should be a very fine paste.
- The oil should be medium hot (not very hot).
பால் பணியாரம்
உ.பருப்பு - 1 கப்
அரிசி -1 கப்
உப்பு -தே.கரண்டி
எண்னை -தேவையான அளவு
ஊறவைக்க
பால்-1 கப்
சீனி- தேவையான அளவு
ஏலக்காய் தூள் -1 சிட்டிகை
செய்முறை
அரிசியையும் பருப்பையும் 1 மணித்தியாலம் ஊறவிடவும்.
ஊறியபின் நன்கு பசையாக அரைக்கவும்.கடாயை அடுப்பில் வைத்து எண்னையை விட்டு சிறு உருண்டையாக உருட்டி தங்க நிறத்தில் பொரித்தேடுக்கவும்.பொரித்த உருண்டைகளை பால் கல்வைக்குள் 5 நிமிடங்கள்,ஊறவிட்டு எடுக்கவும்.
CARROT HALWA
Carrot Halwa
Ingredients Carrots - 2 cups (app. 4 carrots)
Milk - 2 cups
Sugar - 1 cup
Ghee - 2 tblsp
Nuts & Raisins - 1/4 cup (Almonds &/ Cashews)
Cardamon - 2 (crushed or use 1/4 tsp cardomom powder)
Method 1. Wash and peel the carrots and grate them or grind them. Grating leaves some texture to the carrot at the end but grinding is equally good too.
2. Heat the ghee in a small pan and fry the nuts and raisins in it.
3. Heat the milk in a heavy bottomed pan and add the carrot to it.
4. Cover and cook it on medium flame, stirring occassionally to avoid sticking to the bottom.
5. After about 15-20 minutes, when all the milk is absorbed by the carrot, add sugar and stir continuously.
6. After about 8 minutes the oil starts getting separated from the halwa. At this stage add cardomom powder, fried nuts and raisins and 1 tblsp of ghee.
7. Mix for another minute and switch off
.
Tips - To make cardomon powder, grind it with little sugar to get a fine powder.
கேரட் அல்வா
கேரட் -2 கப்
பால் -2 கப்
சீனி -1 கப்
நெய் -2 தேக்கரண்டி
முந்திரி/பாதாம் -1/4 கப்
ஏலக்காய் தூள் -1/4 தேக்கரண்டி
செய்முறை
கேரட்டை நன்றாக கழுவிவிட்டு மிக்ஸியி பசையாக அரைக்கவும்.
பின் கடாயை அடுப்பில் வைத்து நெய் விட்டு முந்திரியை வறுத்து வைத்துக்கொள்ளவும்.பின் பாலை கடாயில் விட்டு பால் கொதித்ததும் கேரட்டை அதில் போட்டு பால் வற்றும் வரை கிளறவும்.பின் அதில் சீனியை போட்டு கிளறவும்,எல்லாம் சேர்ந்த பின் வறுத்து வைத்த முந்திரியை போட்டு கிளறி இறக்கவும்.
Strawberry milkshake
Strawberry milkshake
Strawberries - 10
Sugar - 4 tsp
Milk - half cup
Freshen Cream - 2tsp
Ice cube - 4
Put Grindor clean and remove the leaves of strawberries.
Well-girdle.After the sugar, milk, cream freshen up, add ice cube girdle well again.
Ready delicious strawberry milkshake.
ஸ்ட்ராபெர்ரி மில்க் ஷேக்
- ஸ்ட்ராபெர்ரி - 10
- சீனி - 4 மேசைக்கரண்டி
- பால் - அரை கப்
- ஃப்ரஷ் க்ரீம் - 2 மேசைக்கரண்டி
- ஐஸ் க்யூப் - 4
- ஸ்ட்ராபெர்ரியை சுத்தம் செய்து இலையை நீக்கிவிட்டு மிக்ஸியில் போடவும்
- தண்ணீர் ஊற்றாமல் அதை நன்கு அரைத்தெடுக்கவும்.
- பிறகு சீனி, பால், ஃப்ரஷ் க்ரீம், ஐஸ் க்யூப் சேர்த்து மீண்டும் நன்கு அரைக்கவும்
- சுவையான ஸ்ட்ராபெர்ரி மில்க் ஷேக் ரெடி
Vegetable Cutlets
Ingredients Potatoes – 2 medium (boiled and mashed)
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Paneer – 3-4oz
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp (minced)
Green Chillies – 2 (finely chopped)
Cilantro (Coriander leaves) – 2 tblsp (finely chopped)
Chopped Cashews - 2 tblsp
Lemon Juice – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Salt – to taste
Maida - 2 tblsp (for coating the cutlets)
Bread Crumbs – about 1 cup (for coating the cutlets)
Oil – for frying
Preparation Steps 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
2. Finely chop or grate the other vegetables. You can also chop in a food processor.
3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic.
5. Make a very thin batter with the maida and water. Keep it ready to dip the cutlets.
6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.
onion rings cooking video
onion rings
Ingredients
- 2 medium yellow onions
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note)
- 1 tablespoon seasoning blend, such as Cajun, jerk or Old Bay
- Olive oil or canola oil cooking spray
Preparation
- Position racks in upper and lower thirds of oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray.
- Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. (Discard the smallest rings or reserve for another use.) Place the rings in a medium bowl; cover with cold water.
- Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray.
- Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.
Subscribe to:
Posts (Atom)