Monday, August 25, 2014

NUTS KESAR RAJBHOG


Ingredients:
Paneer-250 gms (homemade or store-bought)
Khoya/Mava-100 gms (homemade or store-bought)
Milk-1-2 tbsp
Mixed nuts(crushed)-25 gms (I've used badam,pistachios and cashew nuts)
Maida-1 tsp
Sooji/Rava-1 tsp
Badam essence-2-3 drops (for yellow colour)
Saffron-1 pinch
Rose water-1-2 drops
Cardamom powder-1 tsp

For Sugar Syrup:
Sugar-3 cups
Water-3 cups

Method:
1. In a bowl,add the paneer and mash it nicely till it is soft.
2. Make a soft dough without any lumps by adding milk.
3. To this,add maida,sooji,badam essence,1/2 of saffron and blend.
4. Make a good soft dough and keep it aside.
5. Place a pan in the stove and make sugar syrup by adding water and sugar.
6. To the syrup,add rose water, badam essence,cardamom powder,saffron and let it boil.
7. Sugar syrup just needs a boiling consistency and do not leave till string consistency.
8. Meanwhile,In a bowl,add khoya,nuts,cardamom powder and mix well.
9. Now take the paneer dough and make small size balls from it.
10. Fill the balls with little khoya mixture and seal the edges and roll it again.
11. Complete the same procedure for all the balls.














12. Now,when the sugar syrup starts to boil nicely,add the balls into it one by one.
13. Let it cook in medium high for 10 mins stirring it now and then.

14. The size of the balls will double,when it gets cooked.



15. Transfer it to a serving bowl.

16. Serve hot or cold.

Note:
1. Paneer should be mixed nicely without any small lumps.
2. Make the dough to a soft consistency.(very soft than chapathi dough,but not sticky consistency)
2. Make sure that the paneer balls have no cracks in it,as it would open when you put in sugar syrup.
3. Sugar syrup should be in a thin consistency.
4. Keep the stove in medium high and not too low or not
too high.







Sunday, August 24, 2014

AATUKAAL (GOAT LEG) SOUP

Ingredients:
Goat leg-1 leg
Onion-1 (cut into medium size cubes)
Turmeric powder-1 tsp
Pepper powder-to taste
Salt-to taste
Water-1 cup
Coriander leaves-for garnishing

Method:
1. Wash the goat legs and keep it aside.
2. In a pressure cooker,add the goat legs,turmeric powder,onion,water and a pinch of salt.
3. Pressure cook them till it is soft.
4. Open the lid after the pressure is released.
5. Add water if the soup is too thick.
6. Add salt again if needed.
7. Let it boil nicely.
8. Add pepper powder and coriander leaves for garnishing.
9. Serve it hot.

Note:
1. Goat leg takes more time to cook.Leave more whistles than mutton.
2. Add pepper powder according to your spiciness.
3. Very thin soup will taste good than a thick one.

MASALA BONDA


Ingredients:
For outer covering:
Besan flour-1/2 cup
Rice flour-3-4 tsp
Turmeric powder- 2 pinches
Chilli powder-1/2 tsp
Pepper powder-1/2 tsp
Salt- to taste
Hing-2 pinches
Baking soda (optional) - a pinch
Red food colour- optional
Oil - for deep frying

For Masala:
Onion-1 medium (thinly sliced)
Mixed vegetables-1 cup (beans,carrot,peas,boiled potatoes)
Cumin seeds-1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder-1 tsp
Cumin powder- 1/2 tsp
Garam masala powder-1/4 tsp
Salt-to taste
Coriander leaves
Oil- 2 tbsp

Method:
For Masala:
1. In a kadai,add oil and when heated,add cumin seeds and let it splutter.
2. Now add the onion and saute till it becomes translucent.
3. Add the mixed vegetables and mix well.(mash the potatoes to a medium crunchy texture).
4. To this, add all the powders mentioned above and add little water and mix well.
5. Close the lid and let it cook till it is solid and switch off the stove and keep it aside.

Method:
For outer covering:
1. Heat oil in a kadai until it is nicely hot.
2. Till then,In a bowl.mix all the items listed in 'for outer covering' ,except oil.
3. Add little water to it and make a batter like idly batter consistency.
4. When the oil is heated,take a lemon size of the prepared masala and make it to a ball shape.
5.  Dip the masala ball into the prepared batter till it is fully covered and put it in hot oil.
6.  Fry it till is nicely cooked.
7. Strain oil and remove it and serve hot with sauce or any chutney.

Friday, August 15, 2014

PARUPPU URUNDAI KULAMBU


Ingredients:
For Paruppu urundai:
Chana dal-1 cup
Toor dal-1/2 cup
Moong dal-1/4 cup
Onion(medium)-1/2(cut into very small cubes)
Saunf-1/2 tsp
Red chillies-2
Salt- to taste

For kulambu:
Onion(Big):1(cut into small cubes)
Tomato:1(cut into small cubes)
Green chilli: 2
Chilli powder: 1tsp
Coriander powder:1 tsp
Turmeric powder:1/4 tsp
Garlic -4-5 pods
Ginger- 1/2 inch (cut into very small cubes)
Coconut:1 Handful
Salt:to taste
Tamarind:2 lemon size (soak in hot water)
Coriander leaves:to garnish

For tempering:
Oil-1 tbsp
Saunf : 1/2 tsp
Cumin seeds-1/2 tsp
Methi seeds-1/4 tsp
Curry leaves- 1 stick

Method:
1. Soak the dals for 2 hours.
2. Drain the water and grind it to a coarse paste adding red chillies and salt.
3. To this,add onion and mix well.
4. Make medium size balls and steam cook for 5 mins and set aside.
5. In a kadai, add oil and add all items under tempering and let it splutter.
6. Add onion and green chillies and saute well.
7.To this add tomato and blend.
8. Add all the powders listed and add salt.
9. Leave it for sometime until oil oozes out and till it becomes a nice paste.
10. Add water and tamarind paste and let it boil.
11. Grind coconut to a fine paste and add it to the gravy with little water.
12. Add the steamed dal balls to the curry and let it boil in simmer flame for 5-10 mins.
13. Sprinkle some coriander leaves and switch off the stove.
14. Serve this kulambu with hot rice,idli,dosa etc..

Tuesday, August 12, 2014

VADACURRY


Ingredients:

For vada :
Channa dal -1 cup
Red chilli-2
Onion-1 medium(cut into very small cubes)
Saunf-1 tsp
Oil- for deep frying

For Curry:
Onion- 1 big (cut into very small cubes)
Tomato-1 medium (cut into very small cubes)
Ginger garlic paste-1 tsp
Green chillies-1
Chilli powder-1tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Pepper jeera powder-1/2 tsp
Garam masala powder-1/4 tsp
Coconut milk- 1/2 cup
Oil-2 tbsp
Salt- to taste
Coriander leaves-for garnishing

For Tempering:
Saunf-1 tsp
Cardamom-2
Cinnamon-1 inch
Cloves-2
Curry leaves- to taste

Method:
1.  Soak channa dal for 3 -4 hours and drain them.
2. Grind it to a coarse paste with red chilli and salt.
3. Add cut onion and saunf and mix well.
4. Deep fry them in hot oil putting small pinches of the dal mixture.
5. Fry till it is soft and don't make it crispy.
6. Remove from oil and leave it aside.
7. In a separate kadai,add oil and splutter items under for tempering.
8. Now add the ginger garlic paste and onion and saute till it is translucent.
9. Add tomato ,green chillies and saute well till the mixture becomes juicy.
10. Add all the powders to it and blend ,except pepper jeera powder.
11. When the oil starts oozing out,add little water and let it boil.
12. Now add the vadas and mash them slightly.
13. Let it boil and the masala will soak inside the vadas.
14. Just mix it nicely and let it become a thick gravy.
15. Add coconut milk ,pepper jeera powder and coriander leaves.
16. Vadacurry is ready to be served with chapathi,idli,dosa,idiyappam etc
                                       

Note:
1. You can use any left over dal vadas for th same recipe.
2. The vada batter can be steamed and used without deep frying in oil.
3. The vada batter can be tapped in dosa tawa like adai and cut into small pieces and added to the curry.
4. The above are the optional methods of using the vada batter for making vadacurry.



Friday, August 8, 2014

DOUBLE KA MEETA (BREAD HALWA)


Ingredients:
Bread-5-6 slices
Boiled Milk-250 ml
Mixed nuts-to taste(roasted in ghee)
Red food colour- 1 pinch
Sugar - 200 gms
Water-200 gms
Condensed milk-1 cup
Ghee-3 tbsp(to make halwa)
Oil-for deep frying the bread

Method 1:
1. Heat oil in a kadai for deep frying the bread.
2. In a separate bowl keep the boiled milk ready.
3. Now deep fry the bread slices to a nice golden brown colour.
4. Dip it in milk,take it out and keep it separately.
5. Do the same procedure for all the bread slices.
6. Now in the bowl,you have deep fried,milk soaked bread slices.
7. Mash this slightly to half crunchy and half creamy.
8. In a pan,make sugar syrup.
9. Keep a pan in the stove,add condensed milk and mashed bread and stir well.
10. Now add the sugar syrup to it and add food colour.
11. Cook till the raw smell goes and mixture becomes semi-dry.
12. Now add ghee to the mixture and mix well.
13. Add the roasted nuts and mix.
14.Bread halwa is done.

Method 2:(Easy)
1. Heat oil in a kadai for deep frying the bread.
2. Now deep fry the bread slices to a nice golden brown colour and cut into small pieces.
3. Boil the milk in a pan and add the deep fried bread pieces.
4. Blend them well till the bread slices are soaked well.
5. Cook well till raw smell goes off.
6. Add sugar,food colour and mix well.
7. Add ghee and blend.
8. Add roasted nuts and switch off the stove.
9. Serve hot or cold.

Note:
1. Do not cut off the edges.
2. The edges gives a crunchy taste to the halwa.
3. Don't cook the bread for a long time.It will make the halwa chewy.
4. Balance the sugar for your taste.



STUFFED GULAB JAMUN


Ingredients:
Gulab jamun dough-1 cup
(for recipe visit http://fhamisfeast.blogspot.com/2014/07/gulab-jamun.html )
Carrot-1 grated
Mixed nuts-1 tbsp
Ghee- for sauteing carrot
Oil-for deep frying

Method:
1. Keep the gulab jamun dough ready.
2. In a kadai add the grated carrot and saute with little ghee and keep aside.

3. Take a small ball of the dough and press it in the center.
4. Fill in with a small amount of carrot and some mixed nuts.
                                 

5. Close it and make it into medium size balls.

6. Heat oil in a kadai.
7. Deep fry the balls in medium heat until they are nice golden brown.


8. Soak them in sugar syrup for 2-3 hours.
   (sugar syrup recipe @ http://fhamisfeast.blogspot.com/2014/07/gulab-jamun.html )

9. Serve them with a bowl of vanilla ice-cream.
                                                                                  

Note.
1. Do not mix the dough too soft or too tight.
2. Always fry the jamuns in medium heat.
3. Do not fry in hot oil,as it will make the outer dark and uncooked inside.
4. While frying the jamuns,stir them continuously with the ladle to get an even colour.
5. Do not make the sugar syrup too thick nor too runny.
6. If the sugar syrup is too thin,it will spoil the jamuns and it will get bad soon.
7. Make sure that there is no cracks in the balls,as it will split ,when you put it oil as well as in the syrup.

VEG CHEESE SANDWICH

Ingredients:
Bread slices-4
Cheese-4 sheets (any variety)
Onion-1 medium (thin round slices)
Tomato-1 (thin round slices)
Lettuce-1/2 bunch
Capsicum-1(thin round slices)
Chilli sauce-for applying on the bread
Pepper powder-for sprinkling

Method:
1. Toast the bread in a toaster or dosa tawa.
2. Spread some chilli sauce and sprinkle some pepper powder on top of the bread.
3. Arrange all the vegetables on top of it.
4. Place the cheese sheets on each slice.
5. Place it in the dosa tawa again and close it with a lid.
  (Those who have oven can place them at 180 degree Fahrenheit for 5 mins.)
6. Keep the dosa tawa in simmer for 10 mins.
7. When the cheese gets melted,place a plain toasted bread on top and press it hard.
8. Remove from the tawa and cut it into desired shapes.
9. Serve with ketchup.



Wednesday, August 6, 2014

MAIDA ONION EGG DOSA


                                  

Ingredients       
For the batter:
Maida-1 cup
Rice flour-2 tsp
Salt-to taste
Water-to make the batter

For topping:
Egg - 2
Salt-to taste
Onion-1 medium (cut into small cubes)
Green chillies-1 (cut into small pieces)
Pepper powder-to sprinkle
Idly podi(optional)-to sprinkle.

Method:
1. In a bowl,add all items in the items for making batter and mix well without any lumps.
2. Make it little thinner than dosa batter.(like rava dosa batter)
3. Heat the dosa tawa in a high flame.
4. When the tawa is hot enough,pour the batter from outward and then the inner area.
5. Drizzle some oil to it and keep in simmer flame.
6. Now break an egg and pour it on top of the dosa.
7. Add some onion,sprinkle some salt,pepper powder and idly powder.
8. Let it cook for sometime.
9. Turn it over and cook for some more time.
10. Serve it hot with any spicy chutneys.
Note:
1. If batter becomes more watery,add little idli dosa batter.
2. Do not make the batter too runny.
3. The egg can be even added to the batter itself.
4. Any veg toppings can be added.
5. Plain maida dosa can also be done without adding egg.



PESARATTU


Ingredients:
Green gram-1 cup (soak in water for 4-5 hours)
Onion- 1 big (use 1/2 for grinding & 1/2 cut into small cubes to mix in batter)
Green chillies-2
Ginger-1 inch
Cumin seeds- 1/2 tsp
Salt-to taste
Oil - to sprinkle.

Method:
1. In a mixer grinder,add the soaked green gram,salt,green chillies ,1/2 the onion,ginger.
2. Add water and grind it to fine paste.
3. Make it like a dosa batter.
4. Pour it into a bowl and add cumin seeds and remaining onion and mix well.
5. Heat the dosa tawa and pour the batter and make like dosas.
6. Turn it over and sprinkle some oil and let it cook.
7. Serve hot with any chutney you wish.