Monday 20 February 2012

Sponge Appam




Ingredients
Rice    -2 cup
Rice flakes/Aval/Poha  -1 cup
Coconut    -1/2cup
Urud dal   - 1 Tsp
Yeast        - 1/4 Tbsp
Milk   -1 cup
Sugar as needed
Salt
Water
oil

Preparation

  • Soak the rice,urad dal and riceflakes together in water 4 to 5 hrs.
  • Grind  these with coconut  and milk to a smooth batter.
  • Add salt and yeast into it. keep it overnight.
  • Before using the batter add sugar and keep it for another 1/2 an hour.
  • Heat the thava and drizzle a little oil.
  • Pour a ladle full of batter. Don't spread the batter.Covered and cook well. Don't turn the appam to cook the other side.


Friday 10 February 2012

Bread Pakkora



Ingredient

Bread     - 6 slices cut into 2 triangle pieces
Gram flour (besan)  -1 cup
Rice flour  -1 tbsp
Cumin seeds  -1 tsp
Baking powder  - 1 pinch
Asafoetida    - 1 pinch
Green chilli  -  2 finely chopped
Coriander leaves
Salt
Water
Oil


Preparation:
  • Mix Gram flour, Rice flour, Baking powder, asafoetida and salt.
  • Add water slowly into it and make smooth batter.
  • Then add cumin seeds, green chilli and coriander leaves and mix well.
  • Heat oil in a frying pan with medium flame.
  • Dip both sides of bread into the batter one at a time and put into the frying pan. 
  • Turn it occasionally and fry them until both sides become golden brown.




Carrot and capsicum pulao




Ingredients
Basmati rices  2 cup
Onion  -1 sliced
Carrot  - 2 cut into cubes
Capsicum(Red,Green)  -1 cut into cubes
Cloves – 3
Bay leaves – 2
Cardamom – 3
Cinnamon – 2″ piece
Lemon juice  -1 tbsp
Ghee - 3 tsp
Oil   - 2 tbsp
Water  -3 cups
Salt


Preparation

  • Wash the basmati rice  in running water and keep aside.
  • Heat the oil and 2 tsp ghee in a deep heavy-bottomed pan.
  • Add cloves, bay leaves cinnamon and cardamom into it and fry for a minute.
  • Add onion and  saute for few minutes.
  • Then add carrot and capsicum and mix well.
  • After that add the basmati rice and fry for 2 min.
  • Add water into the pan and add salt and lemon juice and mix well.
  • Once the water comes to  boil,  cover the pan.
  • Cook till the water almost disappeared and  holes will appear on the surface of the rice.
  • Check the rice is cooked .If nor sprinkle a little water and closed the pan and after 5 min turn off the flame. 
  • Heat 1 tsp ghee in a separate pan and fry the cashwes and raisins for garnishing. 
  • Serve it with Butter chicken or any of your favorite side dish.  Cheers!


Monday 6 February 2012

Mushroom Mutter Curry


Ingredients:
Mushroom - 250 gm
Mutter - 50g
Onion - 2
Green Chilli - 3
Ginger - 4 (finely chopped)
Cumin seeds -1 Teaspoon
Chilli Powder -1 Table Spoon
Turmeric Powder -1 Teaspoon
Coriander Powder -2 Tablespoon
Garam Masala - 1 Teaspoon
Pepper Powder -1 Tablespoon
Peanut powder -3 Teaspoon
Vegetable Masala -1 Teaspoon
Coriander Leaf 
Oil


  • Heat oil in a pan and add cumin seeds.
  • Add Onion and stir well until it became light brown
  • Add salt, Green chilli and ginger and stir well
  • Add chilli powder, Turmeric powder coriander powder and vegetable masala and stir well until it loose it’s raw smell.
  • Add mushroom and mutter into it and stir well to coat the masala into it.
  • Add water based on the quantity of gravy you require.
  • Cover the pan with lid and cook for 10 minutes.
  • Add garam masala and peanut powder.
  • Garnish with coriander leaf.

Wednesday 1 February 2012

Ulli vada



Ingredients
Onion  -3(finely chopped)
Besan (Gram flour)  - 1  cup
Rice flour - 1/4 cup
Chilli Powder    -1/4 tsp
Ginger    - 1 tsp(greated)
Green chili   -3(chopped)
Asfoetida  -1 pinch
Baking soda  -1 pinch(optional)
Curryleaves
Salt
Oil

Preparation

  •  Mix all ingredients except  oil and make a thick batter using enough water.The batter should not be watery.
  • Heat oil in a deep pan. 
  • Take a small portion of the batter .Make a small ball and flatten it slightly.
  • Fry  it on medium heat till it become golden brown .
  • Serve it hot with ketchup or chutney.


Wednesday 25 January 2012

Cauliflower Masala



Ingredients:
      Cauliflower        -1
      Onion                - 2 medium
      Tomato              -2 medium
      Green Chili         -2
      Ginger paste       -1 Tsp
      Garlic paste        -1 Tsp
      Chili powder       -½ Tsp
      Turmeric powder - ¼ Tsp
      Coriander powder - 1 Tsp
      Vegetable masala  -2 Tsp
      Coriander leaves
      Salt
      Water
     Oil
  

       Cut and clean the cauliflower into pieces. Boil Cauliflower in water for 10 min. Drain out the water.
        Heat oil in a pan. Add onion into it and sauté well until it become light brown
       Add green chili, garlic paste and ginger paste and sauté it again.
       Reduce the heat. Add salt, chili powder, turmeric powder, coriander powder and veg masala. Mix it well.
       Add chopped tomato and stir well.
       Add cauliflower and mix well with masala.
       Add a little water and close it lid for 5 min.    Open it and sauté it well.Again close it for 5 min. You can 
a  add water if find water is less. Do it until cauliflower become nicely cooked.
       Add coriander leaves into it.