Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 to 6 thalipeeth
Ingredients
1 cup besan (bengal gram flour)
1 cup bajra (black millet) flour
1 cup whole wheat flour (gehun ka atta)
2 tsp grated ginger (adrak)
1 tbsp green chilli paste
1/2 tsp turmeric powder (haldi)
3 tbsp coriander (dhania) seeds powder
1 tbsp garlic (lehsun) paste
1 tbsp chopped coriander (dhania)
1 small onion , finely chopped
salt to taste
3 tsp oil for greasing
Method
Mix all the flours together and roast them for 5 minutes or till you smell the aroma.All all other ingredients to the flour and knead the dough tightly, using little water.Divide the dough in 6 equal portions.Roll out each portion into a thick rotis using a rolling pin.Grease the non-stick pan with the oil and cook the thalipeeth till it is crispy on both sides.Serve hot.
Thursday, October 15, 2015
Southy Fritters
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1/2 cup urad dal (split black lentils)
1 cup idli semolina (rava)
2 tsp chopped green chillies
5 chopped curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
1 tsp cumin seeds (jeera)
salt to taste
oil for deep frying
Method
Soak the urad dal in water for 3 hours.Soak idli rawa in water for 10 minutes.Grind the urad dal into smooth paste adding little water. Transfer the mixture in a bowl.Squeeze off the excess water from idli rawa and mix it to ground urad dal paste.Add the curry leaves, green chillies, coriander, cumin seeds and salt, mix well.Heat the oil in a frying pan on medium flame.Scoop a small ball sized of the batter and slowly drop in hot oil.Once the fritters are brown from all the sides, remove on absorbent paper.Repeat the same with remaining batter to make more fritters.Serve hot with any chutney of your choice.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1/2 cup urad dal (split black lentils)
1 cup idli semolina (rava)
2 tsp chopped green chillies
5 chopped curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
1 tsp cumin seeds (jeera)
salt to taste
oil for deep frying
Method
Soak the urad dal in water for 3 hours.Soak idli rawa in water for 10 minutes.Grind the urad dal into smooth paste adding little water. Transfer the mixture in a bowl.Squeeze off the excess water from idli rawa and mix it to ground urad dal paste.Add the curry leaves, green chillies, coriander, cumin seeds and salt, mix well.Heat the oil in a frying pan on medium flame.Scoop a small ball sized of the batter and slowly drop in hot oil.Once the fritters are brown from all the sides, remove on absorbent paper.Repeat the same with remaining batter to make more fritters.Serve hot with any chutney of your choice.
Seven Cups Cake - Diwali Sweet Recipe
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 20 to 30 servings
Ingredients
1 cup besan (bengal gram flour)
1 cup milk
1 cup coconut
1 cup ghee
3 cups sugar or 2 cups if you don't want it to be too sweet
1/2 tsp powdered cardamoms
5 to 6 saffron (kesar) strands
a handful of almond (badam) and cashewnut (kaju)
a few almond (badam) slivers
Method
Take a wide flat bottomed plate or bowl and apply ghee on all sides and keep aside.In a pan,add 1/2 spoon ghee and roast the besan flour for 2 min until you get the aroma. Do not let them brown. Allow it to cool. Mix all the ingredients in a large bowl.Heat a deep bottomed pan in medium high flame. Pour the seven cups mixture and gently keep on stirring.After 5- 7 min, the mixture starts bubbling. Now adjust the flame to medium heat and keep on stirring.After 20 - 25 min,the mixture becomes thick and starts leaving the sides of the pan. Switch off the flame.Pour it carefully on the greased plate and let it cool for 10 mins and not much longer.It is now soft and ready to be rolled into balls. Rolling them while they are slightly warm is very important. That because we are going to insert small sliced almonds on top of each balls to resemble the lamp. If you allow it to cool completely they become hard and you cannot insert almonds into thApply oil in both hands and start rolling them into little balls. Keep the balls aside.Dry roast almonds,cashews and let it cool. Coarsely grind them along with a pinch of cardamom and 1 spoon of sugar. Pour them into a bowl. Now our balls are ready to be rolled on the powdered nuts.Dip each ball into the powdered almonds and cashewnut mixture until they are completely covered. Then insert a sliced almond on the center of each ball.Your seven cup sweet is ready to serve.
Handy tip
Handy tipAt step 5 you can let the mixture cook and thicken up more for 5 min so as to get hard thick squares of this sweet.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 20 to 30 servings
Ingredients
1 cup besan (bengal gram flour)
1 cup milk
1 cup coconut
1 cup ghee
3 cups sugar or 2 cups if you don't want it to be too sweet
1/2 tsp powdered cardamoms
5 to 6 saffron (kesar) strands
a handful of almond (badam) and cashewnut (kaju)
a few almond (badam) slivers
Method
Take a wide flat bottomed plate or bowl and apply ghee on all sides and keep aside.In a pan,add 1/2 spoon ghee and roast the besan flour for 2 min until you get the aroma. Do not let them brown. Allow it to cool. Mix all the ingredients in a large bowl.Heat a deep bottomed pan in medium high flame. Pour the seven cups mixture and gently keep on stirring.After 5- 7 min, the mixture starts bubbling. Now adjust the flame to medium heat and keep on stirring.After 20 - 25 min,the mixture becomes thick and starts leaving the sides of the pan. Switch off the flame.Pour it carefully on the greased plate and let it cool for 10 mins and not much longer.It is now soft and ready to be rolled into balls. Rolling them while they are slightly warm is very important. That because we are going to insert small sliced almonds on top of each balls to resemble the lamp. If you allow it to cool completely they become hard and you cannot insert almonds into thApply oil in both hands and start rolling them into little balls. Keep the balls aside.Dry roast almonds,cashews and let it cool. Coarsely grind them along with a pinch of cardamom and 1 spoon of sugar. Pour them into a bowl. Now our balls are ready to be rolled on the powdered nuts.Dip each ball into the powdered almonds and cashewnut mixture until they are completely covered. Then insert a sliced almond on the center of each ball.Your seven cup sweet is ready to serve.
Handy tip
Handy tipAt step 5 you can let the mixture cook and thicken up more for 5 min so as to get hard thick squares of this sweet.
Til and Oats Laddu
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 5 to 6 servings
Ingredients
2 cups sesame seeds (til)
1 cup quick cooking rolled oats
grated jaggery (gur)
2 tsp condensed milk
1 tbsp dessicated coconut
Method
Roast the sesame seeds and oats separately.Keep aside for 5 minutes.Mix all the ingredients and grind in the mixer till it becomes soft.Make laddus and store.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 5 to 6 servings
Ingredients
2 cups sesame seeds (til)
1 cup quick cooking rolled oats
grated jaggery (gur)
2 tsp condensed milk
1 tbsp dessicated coconut
Method
Roast the sesame seeds and oats separately.Keep aside for 5 minutes.Mix all the ingredients and grind in the mixer till it becomes soft.Make laddus and store.
Besan Sooji Idli
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
2 cups besan (bengal gram flour)
1 cup semolina (rava)
1 cup sour curds (khatta dahi)
salt to taste
2 tsp green chilli paste
4 tsp chopped coriander (dhania) leaves
4 tsp chopped carrot
4 tsp chopped capsicum
1 tsp fruit salt
oil for greasing
Method
In a deep bowl, combine the besan, semolina and curd with enough water and mix well to make a batter of dropping consistency.Add the salt, green chilli paste, coriander leaves, carrot, and capsicum and mix well. Keep aside.Grease the idli moulds with little oil and keep aside.Just before serving, add the fruit salt and mix gently using a soon.Pour 2-3 tsp of batter in the greased idli moulds and cook in an idli steamer, till the idlis are cooked and are soft.Repeat the procedure to make more idlis.Serve hot with green chutney.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
2 cups besan (bengal gram flour)
1 cup semolina (rava)
1 cup sour curds (khatta dahi)
salt to taste
2 tsp green chilli paste
4 tsp chopped coriander (dhania) leaves
4 tsp chopped carrot
4 tsp chopped capsicum
1 tsp fruit salt
oil for greasing
Method
In a deep bowl, combine the besan, semolina and curd with enough water and mix well to make a batter of dropping consistency.Add the salt, green chilli paste, coriander leaves, carrot, and capsicum and mix well. Keep aside.Grease the idli moulds with little oil and keep aside.Just before serving, add the fruit salt and mix gently using a soon.Pour 2-3 tsp of batter in the greased idli moulds and cook in an idli steamer, till the idlis are cooked and are soft.Repeat the procedure to make more idlis.Serve hot with green chutney.
Leela Nariyal ni Bhakarvadi
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 servings
Ingredients
For The Stuffing
400 gms freshly grated coconut
3 to 4 tbsp besan (bengal gram flour)
2 tsp oil
1 1/2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp sesame seeds (til)
2 tbsp fennel seeds (saunf)
2 tbsp chilli powder
1 tbsp garam masala
salt to taste
1 tbsp powdered sugar
For The Dough
2 cups plain flour (maida)
salt to taste
3 tbsp oil
Other Ingredients
oil for deep frying
Method
For the stuffing
For the stuffingHeat a pan and put the grated fresh coconut and dry roast till light pink and keep aside.Heat 2 tsp oil in same pan and add the besan and saute till it turns pink in colour.Add the fried coconut and mix well and transfer to a bowl and keep aside to cool.Add the amchur, garam masala, chilli powder, salt, sugar , sesame seeds, fennel seeds, coriander-cumin seeds powder and mix well and keep aside.
For the dough:
For the dough:Combine all the ingredients and knead into a medium soft dough using enough water.
How to proceed
How to proceedDivide the dough into small equal portions and shape themSpread the prepared stuffing to make a thin layer on the roti.Press the stuffing on to the roti with light hands so that the stuffing sticks to the roti well.Now roll this roti like swiss rolls and cut it to 1\" size.Press the edges well and keep aside,Similarly prepare remaining kachoris using remaining dough and stuffing.Heat the oil in a kadhai and deep fry the kachoris till golden brown and serve in drizzling rains with hot tea or coffee.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 servings
Ingredients
For The Stuffing
400 gms freshly grated coconut
3 to 4 tbsp besan (bengal gram flour)
2 tsp oil
1 1/2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp sesame seeds (til)
2 tbsp fennel seeds (saunf)
2 tbsp chilli powder
1 tbsp garam masala
salt to taste
1 tbsp powdered sugar
For The Dough
2 cups plain flour (maida)
salt to taste
3 tbsp oil
Other Ingredients
oil for deep frying
Method
For the stuffing
For the stuffingHeat a pan and put the grated fresh coconut and dry roast till light pink and keep aside.Heat 2 tsp oil in same pan and add the besan and saute till it turns pink in colour.Add the fried coconut and mix well and transfer to a bowl and keep aside to cool.Add the amchur, garam masala, chilli powder, salt, sugar , sesame seeds, fennel seeds, coriander-cumin seeds powder and mix well and keep aside.
For the dough:
For the dough:Combine all the ingredients and knead into a medium soft dough using enough water.
How to proceed
How to proceedDivide the dough into small equal portions and shape themSpread the prepared stuffing to make a thin layer on the roti.Press the stuffing on to the roti with light hands so that the stuffing sticks to the roti well.Now roll this roti like swiss rolls and cut it to 1\" size.Press the edges well and keep aside,Similarly prepare remaining kachoris using remaining dough and stuffing.Heat the oil in a kadhai and deep fry the kachoris till golden brown and serve in drizzling rains with hot tea or coffee.
Akke Roti
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 rotis
Ingredients
2 cups rice flour (chawal ka atta)
1/2 cup finely chopped onions
1/2 cup freshly grated coconut
2 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania) leaves
1 tsp cumin seeds (jeera)
salt to taste
oil for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and roll out each portion between thin sheets of plastic, into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 rotis
Ingredients
2 cups rice flour (chawal ka atta)
1/2 cup finely chopped onions
1/2 cup freshly grated coconut
2 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania) leaves
1 tsp cumin seeds (jeera)
salt to taste
oil for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and roll out each portion between thin sheets of plastic, into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.
Kachayam
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
1 cup plain flour (maida)
1/2 cup sugar
2 tbsp rice flour (chawal ka atta)
1 tsp crushed fennel seeds (saunf)
1 tbsp chopped coconut
a pinch red food colour
1/4 tsp baking soda
oil for cooking
Method
Combine the plain flour, sugar, saunf, food color and baking soda in a bowl and mix well.Add enough water and mix well to make a smooth batter of pouring consistency.Heat a pan, pour a spoonful of batter and cook using oil till it turns golden brown from both the sides.Serve hot.Repeat to make more pancakes using remaining batter.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
1 cup plain flour (maida)
1/2 cup sugar
2 tbsp rice flour (chawal ka atta)
1 tsp crushed fennel seeds (saunf)
1 tbsp chopped coconut
a pinch red food colour
1/4 tsp baking soda
oil for cooking
Method
Combine the plain flour, sugar, saunf, food color and baking soda in a bowl and mix well.Add enough water and mix well to make a smooth batter of pouring consistency.Heat a pan, pour a spoonful of batter and cook using oil till it turns golden brown from both the sides.Serve hot.Repeat to make more pancakes using remaining batter.
Pepper Coconut Chutney
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 4 to 6 servings
Ingredients
2 cups freshly grated coconut
2 tsp freshly ground black pepper powder
2 tsp roasted cumin seeds (jeera)
salt to taste
For The Tempering
1 tbsp olive oil
1 tsp cumin seeds (jeera)
a few small curry leaves (kadi patta)
Method
Combine all the ingredients and blend in a mixer till smooth.Transfer in a bowl.Heat the oil for tempering, add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 30 seconds.ADd this to the chutney and mix well.Serve immediately or store refrigerated.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 4 to 6 servings
Ingredients
2 cups freshly grated coconut
2 tsp freshly ground black pepper powder
2 tsp roasted cumin seeds (jeera)
salt to taste
For The Tempering
1 tbsp olive oil
1 tsp cumin seeds (jeera)
a few small curry leaves (kadi patta)
Method
Combine all the ingredients and blend in a mixer till smooth.Transfer in a bowl.Heat the oil for tempering, add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 30 seconds.ADd this to the chutney and mix well.Serve immediately or store refrigerated.
Curry Leaves Veg Cheese Paniyaram
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 15 paniyarams
Ingredients
2 cups dosa batter
2 handful curry leaves (kadi patta)
1 onion , finely chopped
1 carrot , grated
1/4 cup green peas
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp red chilli powder
1/2 tsp cumin seeds (jeera)
1/2 tsp black peppercorns (kalimirch)
3 cheese slices
2 tbsp oil
ghee
salt to taste
Method
Wash and grind the curry leaves with jeera and black pepper to a smooth paste and mix well with the dosa batter.In a pan, heat oil and add mustard seeds followed by urad dal.Add the chopped onions, grated carrot and green peas.Add red chilli powder with little salt and mix everything well ans saute for a few minutes.Add this mixture to the dosa batter, mix well.Cut the cheese slices into small squares. ( From 1 slice of cheese, we can get 5 small pieces)Grease the paniyaram pan with ghee and heat it.Once the pan is hot, add the dosa batter in the moulds. In each mould, insert 1 cheese piece inside the batter and close the pan with the lid. Let it cook for few minutes.After few minutes, flip the paniyarams to the other side and cook for few more minutes with the lid closed.Open the lid, take out the paniyarams and serve hot with any chutney.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 15 paniyarams
Ingredients
2 cups dosa batter
2 handful curry leaves (kadi patta)
1 onion , finely chopped
1 carrot , grated
1/4 cup green peas
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp red chilli powder
1/2 tsp cumin seeds (jeera)
1/2 tsp black peppercorns (kalimirch)
3 cheese slices
2 tbsp oil
ghee
salt to taste
Method
Wash and grind the curry leaves with jeera and black pepper to a smooth paste and mix well with the dosa batter.In a pan, heat oil and add mustard seeds followed by urad dal.Add the chopped onions, grated carrot and green peas.Add red chilli powder with little salt and mix everything well ans saute for a few minutes.Add this mixture to the dosa batter, mix well.Cut the cheese slices into small squares. ( From 1 slice of cheese, we can get 5 small pieces)Grease the paniyaram pan with ghee and heat it.Once the pan is hot, add the dosa batter in the moulds. In each mould, insert 1 cheese piece inside the batter and close the pan with the lid. Let it cook for few minutes.After few minutes, flip the paniyarams to the other side and cook for few more minutes with the lid closed.Open the lid, take out the paniyarams and serve hot with any chutney.
Thursday, October 8, 2015
Mango Lassi
Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 4 servings
Ingredients
1 cup thick curds (dahi)
5 cups milk
1 cup mango puree
sugar to taste
1/4 tsp kewda essence
roasted cumin seeds (jeera) powder
crushed ice as required
Method
Whisk the curds along with the milk until smooth.Add the remaining ingredients and whisk again till smooth or blend using a hand blender till smooth.Serve chilled with crushed ice.
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 4 servings
Ingredients
1 cup thick curds (dahi)
5 cups milk
1 cup mango puree
sugar to taste
1/4 tsp kewda essence
roasted cumin seeds (jeera) powder
crushed ice as required
Method
Whisk the curds along with the milk until smooth.Add the remaining ingredients and whisk again till smooth or blend using a hand blender till smooth.Serve chilled with crushed ice.
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