Tuesday, May 13, 2014

HOMEMADE STRAWBERRY ICECREAM



HOMEMADE STRAWBERRY ICECREAM
INGREDIENTS:
STRAWBERRIES-500 GMS
FRESH CREAM-1/2 CUP
MILK-1/4 CUP
CONDENSED MILK-1 TIN
STRAWBERRY ESSENCE/SAUCE - AS NEEDED

METHOD:
1.WASH AND CUT THE STRAWBERRIES AND GRIND THEM SMOOTH.
2.TO THIS ADD MILK,CONDENSED MILK,FRESH CREAM AND BEAT THEM WELL.
3.ADD LITTLE ESSENCE TO IT .
4.POUR IT IN A PLASTIC BOX COVERED WITH PLASTIC COVER ON TOP OF IT AND CLOSE THE LID.
5.FREEZE IT FOR A DAY.
6.TAKE FROZEN MIXTURE LITTLE BY LITTLE AND BEAT IT AGAIN IN THE MIXIE TILL IT IS SOFT.
7.FREEZE IT FOR ANOTHER DAY AND SERVE.

BABY SHOWER CAKE

WHEAT HALWA


WHEAT HALWA

INGREDIENTS:
WHEAT FLOUR- 2 CUPS
SALT-A PINCH
SUGAR- TO TASTE
GHEE - 1 CUP
CARDAMOM POWDER
NUTS & RAISINS

PROCEDURE:
1.MAKE A DOUGH USING WHEAT FLOUR, PINCH OF SALT AND WATER.(LIKE CHAPATHI DOUGH )
2.KEEP THAT DOUGH IN A BOWL AND POUR WATER TILL THE DOUGH IS FULLY IMMERSED IN WATER.
3.LEAVE THIS FOR FERMENTATION THE WHOLE
NIGHT.
4.AFTER FERMENTATION MIX THE DOUGH NICELY WITH THE HAND SO THAT YOU GET WHEAT MILK..
5.THROW THE GLUTEN AWAY THAT RETAINS IN YOUR HAND.
6.FILTER THE WHEAT MILK IN A TEA STRAINER TWICE.
7.POUR THIS MILK IN A THICK BOTTOMED KADAI AND PLACE IN A MEDIUM FLAME AND MIX WELL TILL IT BECOMES THICK(THIS WILL TAKE HALF AN HOUR).
8.THEN ADD SUGAR AND GHEE TOGETHER.
9.IN 2 MINUTES IT WILL INTAKE ALL THE GHEE.

10.AFTER 5 TO 10 MINS ALL THE GHEE WILL COME
    OUT AND HALWA WILL NOT STICK TO THE SIDES OF THE PAN.
11.NOW ADD THE FRIED NUTS AND CARDAMOM POWDER AND FOOD COLOUR IF NEEDED.

12.HALWA IS READY.

NOTE:THE LAST TWO PICTURES ARE THE WHEAT GLUTEN THAT SHOULD BE THROWN AWAY.

EGG KURMA


EGG KURMA


INGREDIENTS:
EGG- 3 
ONION(BIG)-2
TOMATO-1
GINGER GARLIC PASTE - 1 SPOON
GREEN CHILLIES-2
COCONUT MILK- 1 CUP
FENNEL SEEDS-1/2 SPOON
OIL-2 TBSP
CURRY LEAVES
CHILLI POWDER-3/4 SPOON
TURMERIC POWDER-1/2 SPOON
CORIANDER POWDER-1 SPOON
GARAM MASALA POWDER-1/2 SPOON
PEPPER JEERA POWDER(DRY ROASTED AND GROUND)-1/2 SPOON
CORIANDER LEAVES
SALT

METHOD:
1.ADD OIL IN A KADAI AND ADD FENNEL SEEDS,GREEN CHILLIES AND CURRY LEAVES.
2.AFTER IT SPLUTTERS, ADD GINGER GARLIC PASTE & ONIONS WHICH IS CUT INTO SMALL CUBES.
3.SAUTE FOR 2 TO 3 MINS.THEN ADD CUT TOMATOES.
4.WHEN ALL THESE TURNS INTO PASTE ADD ALL THE POWDERS AND SALT EXCEPT PEPPER JEERA POWDER.
5.STIR FOR A WHILE TILL THE OIL COMES OUT SLIGHTLY.
6.NOW POUR IN THE COCONUT MILK AND LITTLE WATER AND LET IT BOIL.
7.SIMMER THE STOVE AND BREAK THE EGGS AND POUR DIRECTLY INTO THE GRAVY ONE BY ONE ON 3 SIDES.
8.CLOSE THE KADAI WITH A LID AND LET IT COOK FOR 3 TO 4 MINS WITHOUT DISTURBING AS THE YOLK WILL BREAK IF U STIR.
9.AFTER 4 MINS TURN THE EGGS AND LEAVE IT FOR SOME MORE TIME.
10.AFTER IT IS DONE,SPRINKLE SOME PEPPER JEERA POWDER AND SOME CORIANDER LEAVES.
11.EGG KURMA IS DONE.

PACHHA PAYARU/GREEN GRAM BAJJI


PACHHA PAYARU/GREEN GRAM BAJJI


INGREDIENTS:
RAW BANANA/ONION/POTATO - CUT ACCORDINGLY FOR BAJJI SHAPES
GREEN GRAM/PACCHA PAYARU-1 CUP
GREEN CHILLI-3
BAKING SODA- 1PINCH
RICE FLOUR-2 TSP
SALT-TO TASTE
OIL-FOR FRYING

METHOD:
1.GRIND GREEN GRAM TO A CREAMY PASTE WITH GREEN CHILLI AND WATER.
2.ADD BAKING SODA,RICE FLOUR,SALT AND MIX WELL.
3.DIP THE VEGETABLES IN THE BATTER.
4.DEEP FRY IN HOT OIL.
5.GREEN GRAM/PACCHA PAYARU BAJJI IS DONE.

TANDOORI CHICKEN

TANDOORI CHICKEN
INGREDIENTS:
CHICKEN(LEG PIECES)- 1 KG
GRIND TO A PASTE:
MINT LEAVES- 1/2 BUNCH
CORIANDER LEAVES- 1/2 BUNCH
GINGER GARLIC PASTE-2 TBSP.
CURD- 2 TBSP.
GARAM MASALA POWDER - 1/2 TSP.
LEMON JUICE - 1 TBSP.
VINEGAR- 1/2 TSP.
GREEN CHILLIES - 8-10 NOS.
CUMIN POWDER- 1/2 TSP.
CORN FLOUR - 1 TSP.
SALT- TO TASTE
GREEN FOOD COLOUR -IF NEEDED
METHOD:
1.WASH THE CHICKEN PIECES AND GIVE SOME CUTS IN BETWEEN THE PIECES,SO THAT MASALA WILL GET INTO THE CHICKEN WELL.
2.ADD THE GROUNDED PASTE TO THE CHICKEN.
3.ADD 1 TBSP OF OIL TO THE CHICKEN.
4.MIX IT WELL AND LEAVE FOR 2-3 HOURS.
5.THEN REFRIGERATE IT THE WHOLE NIGHT.
6.COVER THE BAKING PAN WITH A FOIL SHEET AND APPLY OIL ON IT.
7.NOW PLACE THE CHICKEN PIECES AND COOK IT IN AN OVEN AT 350 DEGREE FOR 1/2 AN HOUR.
8.NOW TAKE IT OUT AND WATER WILL COME OUT FROM THE CHICKEN.YOU CAN DISCARD THEM.
9.TURN IT UPSIDE DOWN AND LEAVE FOR ANOTHER 1/2 AN HOUR OR TILL THE CHICKEN IS COOKED.
10.SPRAY SOME OIL IN-BETWEEN IF NEEDED.
NOTE.:
THOSE WHO DON'T HAVE OVEN CAN SHALLOW FRY THE CHICKEN TILL IT IS 3/4 TH DONE AND THEN LEAVE IT ON HOT DOSA TAWA OR ANY GRILL IF YOU HAVE.

CASHEW BADAM HALWA

CASHEW&BADAM HALWA

INGREDIENTS:
BADAM & CASHEW - 1 CUP
MILK-1 1/2 CUP
SUGAR- 1 1/2 CUP
GHEE- 1 CUP
YELLOW FOOD COLOUR- PINCH
SUGARLESS KOVA - 1/2 CUP IF NEEDED FOR RICHNESS
CARDAMOM POWDER- 1 PINCH

METHOD:
1.SOAK BADAM AND CASHEW IN WARM WATER FOR 1/2 AN HOUR.
2.PEEL THE SKIN OF BADAM.
3.GRIND BADAM AND CASHEW TO A PASTE WITH 1 1/2 CUP OF MILK AND LITTLE WATER IF NEEDED.
4.IN A NON-STICK KADAI ADD GHEE ,THE GROUNDED PASTE AND SUGARLESS KOVA IF U HAVE.
5.COOK THIS IN A SIMMER FLAME FOR 5 MINUTES.
6.WHEN IT IS HALF DONE ADD SUGAR,YELLOW FOOD COLOUR AND CARDAMOM POWDER.
7.STIR THIS CONTINUOUSLY TILL GHEE STARTS COMING OUT AND THE HALWA WILL NOT STICK TO THE KADAI.
8.OFF THE STOVE AND TRANSFER TO A PLATE AND SERVE.

9.BADAM CASHEW HALWA IS DONE.


NOTE:I HAVE ADDED HALF CUP GHEE AND HALF CUP REFINED OIL.

MUTTON GRAVY



MUTTON GRAVY
INGREDIENTS:
MUTTON -1/2 KG
ONION - 1 BIG
TOMATO-1 BIG
GINGER GARLIC PASTE- 1 SPOON
CURRY LEAVES
CHILLI POWDER - 1 SPOON
TURMERIC POWDER- 1/2 SPOON
CORIANDER POWDER - 1 SPOON
SALT
OIL

DRY ROAST AND GRIND:
CINNAMON - 1 INCH
CLOVES - 2-3
CARDAMOM- 2
FENNEL SEEDS -1/2 SPOON
JEERA SEEDS - 1/2 SPOON
MUSTARD SEEDS-1/4 SPOON
PEPPER - 10 COUNT
CURRY LEAVES - 10 LEAVES

METHOD:
1.IN A PRESSURE COOKER ADD MUTTON ,ONION TOMATO, GINGER GARLIC PASTE,LITTLE CURRY LEAVES,CHILLI POWDER, TURMERIC POWDER,CORIANDER POWDER,SALT,1 SPOON OF OIL AND ADD 1/2 CUP OF WATER AND LET IT COOK FOR 10 WHISTLES.
2.IN A KADAI ADD 2 TBSP OIL AND ADD THE COOKED MUTTON.
3.WAIT TILL ALL THE WATER REDUCES.
4.NOW ADD THE DRY ROASTED AND GROUNDED POWDER AND MIX CONTINUOUSLY TILL OIL COMES OUT.
5.ADD CORIANDER LEAVES TO YOUR TASTE.
6. MUTTON GRAVY IS DONE.  

BEETROOT SPINACH CHAPATHI

BEETROOT SPINACH CHAPATHI

INGREDIENTS:
WHEAT FLOUR-2 CUPS
SALT-TO TASTE
SPINACH-1 BUNCH
BEETROOT-1
RED CHILLIES-2
GREEN CHILLIES-2
OIL-AS REQUIRED

METHOD:
1.GRIND SPINACH WITH SALT AND GREEN CHILLIES AND FILTER IT AND TAKE THE JUICE.
2.GRIND BEETROOT WITH SALT AND RED CHILLIES AND FILTER IT AND TAKE THE JUICE.
3.TAKE 1 CUP OF WHEAT AND MAKE A DOUGH USING SPINACH JUICE.
4.TAKE ANOTHER CUP OF WHEAT AND ADD BEETROOT JUICE AND MAKE A DOUGH.
5.TAKE SPINACH DOUGH AND KNEAD IT LIKE A BIG CHAPATHI.
6.DO THE SAME WITH BEETROOT DOUGH.
7.KEEP 1 DOWN AND THE OTHER 1 ON TOP OF IT AND ROLL IT TOGETHER.
8.CUT THEM INTO SMALL ROLLS AS SHOWN IN THE PICTURE.
9.THEN PRESS THIS WITH DRY POWDER AND MAKE A CHAPATHI WITH LITTLE OIL.

KOLA URUNDAI KULAMBU


CHICKEN/MUTTON/VALAIPOO/VALAIKAI KOLA URUNDAI KULAMBU & FRY.
INGREDIENTS:
FOR KOLA URUNDAI:
KHEEMA-100 GM (IF USING VALAIPOO,VALAIKAI IT SHOULD BE COOKED IN BOILING HOT WATER FOR 2 MINS WITH LITTLE SALT).
ROASTED CHANNA DAL
(POTTU KADALAI)-1 HANDFULL
GINGER GARLIC PASTE- 1 TSP
GARAM MASALA POWDER-1/4 TSP
SAUNF/SOMBU-1 TSP
SHREDDED COCONUT-3 TSP
GREEN CHILLIES- 3
POPPY SEEDS- 1/2 TSP
BIG ONION-1/2
TURMERIC POWDER-1/4 TSP
CORIANDER LEAVES- TO TASTE
SALT-TO TASTE
FOR KULAMBU:
ONION(BIG):1
TOMATO:1
SAUNF:1/2 TSP
CINNAMON:1
CLOVES:2
CARDAMOM:1
CURRY LEAVES: TO SPLUTTER
GREEN CHILLI:2
GINGER GARLIC PASTE:1TSP
CHILLI POWDER:1TSP
CORIANDER POWDER:1 TSP
GARAM MASALA POWDER:1/2TSP
COCONUT:1 HANDFULL
PEPPER:10 NOS.
JEERA:1TSP
POPPY SEEDS:1TSP
CASHEW NUTS:4 NOS(IF NEEDED)
SALT:TO TASTE
CORIANDER LEAVES:TO GARNISH
METHOD:
FOR KOLA URUNDAI:
1.WASH THE KHEEMA / (BOILED) VALAIPOO,VALAIKAI WELL AND GRIND IT TO A FINE PASTE WITH SAUNF,TURMERIC POWDER AND LITTLE SALT AND KEEP IT SEPARATELY
2.IN AN EMPTY MIXIE JAR,ADD ALL THE OTHER ITEMS EXCEPT CORIANDER LEAVES AND GRIND IT TO A THICK PASTE.
3.NOW MIX BOTH THE PASTE AND ADD CORIANDER LEAVES AND LITTLE POPPY SEEDS.
4.MAKE SMALL BALLS AND DEEP FRY THEM.
FOR KULAMBU:(USE RAW BALLS OF THE KOLA URUNDAI PASTE AND NOT THE FRIED KOLA URUNDAI)
1.ADD OIL IN A KADAI AND ADD SAUNF,CINNAMON, CLOVES,CARDAMOM AND CURRY LEAVES AND LET IT SPLUTTER
2.ADD GINGER GARLIC PASTE AND ADD ONION AND COOK TILL GOLDEN BROWN.
3.ADD TOMATO, CHILLI POWDER ,CORIANDER POWDER,GREEN CHILLI,GARAM MASALA POWDER,SALT AND COOK TILL RAW SMELL GOES.

4.GRIND COCONUT,PEPPER,JEERA,POPPY SEEDS,CASHEW NUTS TO A FINE PASTE AND ADD IT TO THE GRAVY AND ADD 2 CUPS OF WATER.

5.LET THE KULAMBU BOIL WELL.
6.NOW ADD THE RAW KOLA URUNDAI BALLS AND LET IT COOK IN MEDIUM FLAME FOR SOME TIME.
7.ADD CORIANDER LEAVES FOR GARNISHING.

CHICKEN CHEESE POCKETS

CHICKEN CHEESE POCKETS
INGREDIENTS:

FOR OUTER COVERING:

PASTRY SHEETS/SAMOSA SHEETS:20 COUNT
MAIDA PASTE: 1/2 CUP(FOR SEALING)
(FOR THIS,MIX 2 TBSP OF MAIDA WITH WATER
AND STIR IT IN LOW FLAME)

FOR FILLING:

MINCED CHICKEN:1 CUP
CABBAGE:1 CUP
SPRING ONION:1BUNCH
MOZZARELLA CHEESE(SHREDDED):1/2CUP
GREEN CHILLIES:2
ONION(CUT IN SMALL CUBES):1
GREEN CHILLI SAUCE:1TSP
CAPSICUM:1
SALT:TO TASTE
OIL:FOR DEEP FRYING

METHOD:
1.CUT ALL THE VEGETABLES OR SHRED THEM AS SMALL AS POSSIBLE EXCEPT CAPSICUM.
2.IN A KADAI ADD LITTLE OIL AND SAUTE THE ONIONS SLIGHTLY.
3.GRIND CHILLI TO A COARSE CONSISTENCY AND ADD THEM TO IT.
4.ADD MINCED CHICKEN AND ADD SALT AND COOK WELL AND ADD SAUCE AND MIX WELL.
5.CUT CAPSICUM IN SMALL CUBES AND ADD IT TO THE MIXTURE AND HALF COOK IT.
6.ADD SPRING ONIONS AND CABBAGE AND REMOVE FROM HEAT.
(DO NOT COOK THIS TOO MUCH.WATER SHOULD NOT COME OUT OF THE VEGETABLES)
7.LET THIS MIXTURE COOL DOWN COMPLETELY.
(DO NOT ADD CHEESE UNTIL THE MIXTURE IS COMPLETELY COOL.)
8.AFTER THE MIXTURE IS COOLED,ADD CHEESE AND MIX WELL.
9.TAKE THE PASTRY/SAMOSA SHEET AND LAY IT STRAIGHT AND KEEP THE FILLING AND ROLL IT.
10.SEAL THE CORNERS WITH MAIDA PASTE AND GIVE A PRESS AT THE EDGES,SO THAT FILLING WILL NOT COME OUT.
11.DEEP FRY THEM ONLY AT THE TIME OF SERVING.
12.TILL THAT IT CAN BE STORED IN THE FREEZER.
NOTE:
1.YOU CAN ALSO TRY THIS WITH BREAD FOR BREAD ROLLS.
2.SAMOSA SHEETS CAN BE ALSO DONE AT HOME.
MIX MAIDA WITH SALT AND LITTLE OIL AND MAKE LIKE A SMOOTH CHAPATHI DOUGH.
MAKE A THIN CHAPATHI AND CUT TO RECTANGLE SHAPES.
PUT THEM IN A DOSA TAWA AND QUICKLY REMOVE THEM.
YOU CAN KEEP THE FILLING IN THIS AND MAKE ROLLS AND DEEP FRY THEM.

KATTA BAINGAN (SOUR BRINJAL GRAVY)

KATTA BAINGAN

INGREDIENTS:
BRINJAL:5 NOS
ONION: 1 BIG SIZE
TOMATO:1/4 (IF U WISH)
GARLIC PODS:4
TAMARIND PASTE: 1 CUP
OIL:3 TSP
MUSTARD SEEDS:1/2 TSP
CHILLI POWDER:1/2 TSP
TURMERIC POWDER:1/2 TSP
CORIANDER POWDER:1/4 TSP
SALT:1 TSP

DRY ROAST AND GRIND TO A PASTE:
GROUND NUT: 1 HAND FULL
SESAME SEEDS:1 TSP
POPPY SEEDS:1 TSP
PEPPER SEEDS:10-15 NOS(ACCORDING TO SPICE NEEDED)
JEERA:1 SPOON

FOR SPLUTTERING:
MUSTARD SEEDS:1/2 TSP
URAD DHAL:1/4 TSP
PEPPER: 3-4 NOS
JEERA:1/4 TSP
CURRY LEAVES: 5-6 LEAVES


METHOD:
1.ADD OIL IN A KADAI AND ADD THE SPLUTTERING ITEMS.
2.THEN ADD THINLY SLICED ONIONS,GARLIC PODS AND SAUTE TILL SLIGHTLY BROWN.
3.NOW ADD THE TOMATO CHILLI,TURMERIC AND CORIANDER POWDERS.

4.ADD SALT AND SAUTE TILL OIL COMES OUT.

5.THEN ADD THE BRINJAL AND ADD LITTLE WATER AND CLOSE IT WITH A LID TILL IT IS SEMI-COOKED.
6.NOW ADD THE GROUND PASTE,TAMARIND PASTE AND MIX WELL.
7.COOK TILL THE RAW SMELL GOES AND THE COLOUR OF THE GRAVY WILL SLIGHTLY CHANGE.
8.SPRINKLE SOME CORIANDER LEAVES
9.KATTA BAINGAN IS DONE.

NOTE:DO NOT CUT THE BRINJAL FULLY.PUT 4 SLITS FROM THE CENTRE AND COOK WITH THE STEM.DO NOT CUT IT OFF.

LAPPA

LAPPA

INGREDIENTS:
FOR CHAPATHI DOUGH:

WHEAT/MAIDA FLOUR-1 CUP
SALT-TO TASTE
OIL-1TSP
WATER-TO MIX THE DOUGH

OTHER INGREDIENTS:
EGG-2
TOMATO-1/2
ONION-1(CUT INTO SMALL CUBES)
FENNEL SEEDS-1/2 TSP
GREEN CHILLIES-1
CABBAGE-1/2 CUP(CUT IN THIN LENGTH SLITS)
CARROT-1/2 CUP(CUT IN THIN LENGTH SLITS)
SALT-TO TASTE
CORIANDER LEAVES
MORE VEGGIES OF YOUR CHOICE

METHOD:
1.KNEAD CHAPATHI DOUGH USING WHEAT,SALT,OIL AND WATER.
2.IN A SMALL BOWL BEAT EGGS,ONION,TOMATO,GREEN CHILLIES,FENNEL SEEDS,CORIANDER LEAVES AND CUT VEGETABLES AND SALT.
3.MAKE BIG CHAPATHIS AND PUT IT IN DOSA TAWA.
4.TURN ONE SIDE WHEN SLIGHTLY COOKED.
5.POUR THE EGG MIXTURE ON TOP OF THE CHAPATHI AND COVER IT INTO A TRIANGLE SHAPE.
6.KEEP IN SIM AND PUT LITTLE OIL AND LET IT COOK ON BOTH SIDES.

7.SERVE HOT WITH SAUCE OR RAITA

MUSHROOM 65


MUSHROOM 65

Ingredients:
Mushroom-250 gms
Ginger Garlic paste-1/2 tsp
Garam masala powder-1/4 tsp
Chilli powder-1 tsp
Pepper powder-1/2 tsp
Corn flour-1 tsp
Rice flour-2 tsp
Salt-to taste
Food colour-if needed
Oil-for deep frying

Method:
1.Cut mushroom in cubes and mix all the ingredients and deep fry them.
2.Can add raw small cut onions,coriander leaves and lime juice for garnishing.
3.Instant Crispy mushroom 65 is done.



SHAMI KABAB



FRIED PLANTAIN FLOWER(VALAIPOO)SHAMI KABAB
INGREDIENTS:
Plantain flower-1(boiled in water with salt)
Ginger-1 inch
Garlic-4 pods
Onion-1 diced
Green chillies-4 to 5
Garam masala powder-1/4 tsp
Chana dal -1 cup (soaked in water for 3 to 4hours)
Coconut(grated)-1 handfull
Turmeric powder-1/2 tsp
Poppy seeds-1/2 tsp(optional)
Coriander leaves-as needed
Salt-1tsp
Oil-for deep frying and sauteing

METHOD:
1.Peel plantain flower and cut them small and boil in water with salt.
2.Drain the water and keep it aside.
3.Soak chana dal for 3 to 4 hours and drain.

SAUTEING:
4.In a kadai add 3 tsp of oil and add soaked chana dal,plantain flower,and add
all the items listed except coriander leaves.add only half of the poppy seeds now.
5.Saute for some time till the mixture becomes dry.
6.Off the stove and let the mixture cool completely.
GRINDING:
7.Grind the mixture to a coarse paste.
8.Try not to add water.if needed only sprinkle little.
9.Now add the cut coriander leaves and balance poppy seeds and mix well.
10.Make into small patties and deep fry them.

NOTE:
1.There is a chance for the patties to split in oil when any of the ingredients u add becomes more or less.
2.U can add 1 EGG to it to bind the mixture.
or
3.Add roasted gram flour for thickness and binding.
4.When mixture sometimes becomes watery add roasted gram flour or besan flour.
5.Do not put too many patties at a time.
6.Can add bolied potatoes to the mixture before frying for extra taste.
7.Can substitute the same recipe with chicken,fish,mutton and raw banana.

RAVA CAKE

RAVA CAKE

INGREDIENTS:
BUTTER – 250 gm
CONDENSED MILK – 150 ml
SEMOLINA(Sooji) – 350 gm
SUGAR – 450 gm
EGGS - 6
CASHEWS AND RAISINS - 1 cup

METHOD:
1.MELT BUTTER IN A HEAVY-BOTTOMED VESSEL UNTIL IT BECOMES FROTHY AND CHANGES TO A LIGHT GOLDEN COLOUR.
2.FRY CASHEWS AND RAISINS IN 1 TBSP OF GHEE.
3.IN A BOWL MIX TOGETHER EGGS, SUGAR, CONDENSED MILK, SOOJI, MELTED BUTTER, CASHEWS AND RAISIN WITH A SPATULA.
4.POUR THE MIXTURE IN A CAKE TIN. 

5.PLACE IN THE OVEN AND BAKE AT 220 DEGREE FOR AN HOUR.

FISH FRY & MASALA FISH

FISH FRY & MASALA FISH

FISH FRY
INGREDIENTS:
FISH SLICES-5
CHILLI POWDER-1/2 TSP
FISH FRY MASALA POWDER(OPTIONAL)-1/2TSP
GINGER GARLIC PASTE-1/2 TSP
CUMIN POWDER-1/4TSP
PEPPER POWDER-1/4 TSP
GARAM MASALA POWDER-1/4TSP
LIME JUICE-3-4 DROPS
SALT-TO TASTE
FOOD COLOUR-IF NEEDED-1 PINCH
OIL-FOR DEEP FRYING

METHOD:
1.Mix all the ingredients together and leave it for an hour for the spices to get in the fish.
2.Deep fry them till it is cooked and slightly crispy on the edges.
3.Fish fry is done.

MASALA FISH
INGREDIENTS:
FISH SLICES-5
CHILLI POWDER-1 TSP
TURMERIC POWDER-1/2 TSP
BIG ONION-1 CUT INTO LONG SLICES
SALT-TO TASTE
OIL-FOR SAUTEING AND SHALLOW FRYING

FOR TEMPERING:
MUSTARD SEEDS-1/2 TSP
SPLIT URAD DAL-1/4TSP
CURRY LEAVES-10 LEAVES

TO GRIND:
COCONUT-1/4CUP
GINGER GARLIC PASTE-1/2TSP
CUMIN SEEDS-1/2TSP
PEPPER CORNS- 1/2 TSP

METHOD:
1.Marinate the fish with chilli powder,salt and turmeric powder and leave it aside for sometime.
2.Grind the items above (to grind) to a fine paste
3.In a non -stick tawa add 4tsp oil and add all items under tempering.
4.Now add the sliced onions and fry them till it is dark golden brown.(don't burn them)
5.Then add the ground coconut paste and add little more chilli powder ,salt and turmeric powder.
(Balance these powders while marinating also, as nothing should go extra or less)
6.Wait till oil comes out from the masala.
7.Now add the marinated fish and saute well for 5 mins in medium heat and off the stove and leave it for some time.
8.While serving ,heat the pan again and add little more oil to it and fry till the fish is fully cooked inside and crispy roasted outside.

Note:
1.If you have lot of pieces,remove and transfer them after 7 th step into another vessel.
2.Then place less counts in the tawa and fry them.

MILK SWEET









INGREDIENTS:
KHOA(UNSWEETENED)-1 CUP
MILK-1 TBSP
SUGAR-1/4 CUP
ESSENCE- ANY 3 OF YOUR CHOICE
(I've used rose,badam and pista )
CARDAMOM POWDER-2 PINCH

METHOD:
1.IN A NON-STICK KADAI ADD KHOA AND MIX WELL.
2.ADD SUGAR AND STIR WELL.(DO ALL THESE IN SIMMER HEAT).
3.WHEN SUGAR IS MIXED WELL,ADD MILK MIXED WITH CARDAMOM POWDER.
4.LET THE MIXTURE BE THICK AND NOT TOO WATERY.
5.PART THE MIXTURE INTO THREE.
6.ADD A COLOURED ESSENCE TO EACH OF THE MIXTURE.
7.LET THEM COOL DOWN COMPLETELY.
8.TAKE A BATTER AND ROLL IT LIKE CHAPATHI.
9.DO THE SAME WAY FOR THE OTHER TWO BATTER.
10.NOW ARRANGE 1 ON TOP OF THE OTHER.(ALL THE THREE)
11.NOW ROLL IT FULLY TO MAKE A CYLINDRICAL SHAPES

12.CUT THEM INTO DESIRED SHAPES.

Monday, May 12, 2014

CHANDRAKALA



INGREDIENTS:
FOR OUTER COVERING:
MAIDA : 2 CUP
BAKING SODA:1 PINCH
BAKING POWDER:3/4 TSP
SALT:1 PINCH
GHEE(COLD):1 TBSP
CURD:3/4 CUP(DO NOT USE SOUR CURD)

FOR SUGAR SYRUP:
SUGAR:250 gm.
WATER:250 ml.
CARDAMOM POWDER:2-3 PINCHES

FOR FILLING:
KHOYA: 1 CUP
SUGAR: 3 TSP
MIXED CRUSHED NUTS : 3 TSP
CARDAMOM POWDER :1 PINCH
GRATED COCONUT:FOR TASTE(IF U WISH)

OIL :FOR FRYING

METHOD:
1.MIX THE INGREDIENTS IN 'FILLING' TOGETHER AND KEEP IT ASIDE.
2.SLIGHTLY DRY ROAST THE GRATED COCONUT AND ADD IT TO IT.
3.MAKE SUGAR SYRUP TO A 1 STRING CONSISTENCY.
4.IN A BIG BOWL FIRST ADD MAIDA,BAKING SODA,BAKING POWDER,SALT AND MIX WELL.
5.NOW ADD GHEE AND BLEND THEM.
6.FINALLY ADD CURD AND START MIXING THE DOUGH WITH THE FINGER TIPS.
7.DO NOT MIX THE DOUGH TOO MUCH.
8.DO NOT ADD WATER FOR MIXING.
9.LET THE DOUGH BE ROUGH.LEAVE FOR 20 MINS
10.IT WILL SLIGHTLY RISEN.
11.TAKE SMALL BALLS AND MAKE LIKE SMALL POORI SHAPES AND FILL IT WITH THE KHOVA FILLING
12.COVER AND MAKE A HALF MOON (CRESCENT) SHAPE.
13.SEAL THE EDGES NICELY AND MAKE A DESIGN AT THE EDGES USING FORK OR HAND.
14.DEEP FRY THEM IN A MEDIUM FLAME TILL IT IS WELL DONE.
15.TRANSFER THEM TO THE SUGAR SYRUP.
16.LET IT STAY FOR 10 MINS AND REMOVE FROM THE SYRUP.
17.CHANDRAKALA IS DONE.