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Sunday, April 18, 2010

Adai


 Adai 



 Rice  - ½ cup


 urad dhaal - ¼ cup


 chana dhaal - ¼ cup


 thoor dhaal - ¼ cup


 yellow moong dhaal - ¼ cup


 red chillis 


 salt 





Soak everything in water over night. Grind with little water. 

Ulundu vada

Ulundu vada

urad dhaal
hari mirch
salt

Soak dhaal in water over night. Grind dhaal in little water.
Then make vada shape and deep fry in oil.

Saturday, April 17, 2010

Sweet Pongal

 

                                                                                                            

Sweet Pongal

Ingredients (for two people) : -  
Moong dhal - 1/2 cup.            
Rice       - 1/2 cup.            
Milk
Coconut 
cashew 
jaggery                                                                       
raisins (khish-mish - dry grapes)                                            
cardamom                                                          
ghee.                                                                       
                                                                            
Fry the moong dhal (before washing) till it becomes little light brown (it  
will start smelling). Then soak rice and dhal separately for 10 minutes.    
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in  
very small pieces and fry in ghee. Fry cashew and raisins also separately.  
Break the jagerry and put in water (very little) and make a syrup.  This is  
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and   
add milk (may be one  cup) and cook it till all the milk gets absorbed. Add  
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried     
coconut, cashews and raisins.                                                
                                                                              
Serve hot in two cups with a spoon of ghee.

Sarson ka saag



Ingredients

1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour

Method

1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.
Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh

Green All-Purpose Chutney


 Green All-Purpose Chutney
   
Ingredients: 

     15 green chillies
     1/2 cup coriander
     1/2 lemon
     1 tbsp. sev or potato wafers crushed
     1/2 tsp. jaggery 
     salt  to taste
     1 tsp. oil 
     1 clovette garlic

     Method:

     Put all the ingredients , except oil and asafoetida , in a small mixie. 
     Heat the oil and add the asafoetida and put in the mixie. 
     Run the mixie till a smooth chutney is obtained.
     Try using no water or as little as possible to make the chutney keep longer. 
     Add water as and when required.
     Store in a clean glass bottle. 

     Note: Sev is a fried Indian snack made of gramflour.

     Makes 1/2 cup chutney
     Making time: 5 minutes
     Shelf life: 1 week (refrigerated) 

Pear and Mango Chutney


Pear and Mango Chutney 



     Ingredients: 

     250 gms. raw firm mango
     250 gms. pear s.
     500 gms. sugar
     2 tsp. salt 
     1 tsp. red chilli powder
     1 tsp. garam masala
     1 tbsp. marshmelon (kharbooja) seeds.
     1 tbsp. raisins.
     2 cloves powdered
     8 each almonds and cashews chopped finely.

     Method:

     Peel and mash and pear.
     Put 1 tbsp. sugar in a heavy saucepan.
     Heat on a low flame, stirring and cooking till it turns brown. 
     Add 500 ml. water and boil.
     When the sugar has fully dissolved in the water add remaining sugar.
     When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. 
     Boil till a thick jam consistency is obtained. Stir occasionally. 
     Add the clove powder and garam masala. 
     Cool a bit and transfer to clean airtight jar.

     Making time: 1 hour 
     Shelf life: 1 month
     Makes 1.5 kgs. chutney. 

Friday, April 16, 2010

Spicy Sev

Spicy Sev



Ingredients

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the f lour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.