Tuesday 20 June 2017

CAULIFLOWER SAMBAR

Ingredients:

Mysore dal 100 gms
Tamarind one gooseberry size
Shallots 10 nos
Curry leaves10nos
Tomato one chopped
Sambar powder two spoons
Asafoetida one generous pinch
Cauliflower florets 10 nos
Coriander leaves chopped one tablespoon
Sesame oil one tablespoon
Mustard seeds one spoon
Salt to taste.

Procedure:

Cook Mysore dal with required water, turmeric, and few drops of castor oil.
You can cook this Mysore dal with turmeric, castor oil in pressure cooker allowing two whistles.
Soak the tamarind in one cup of water and get tamarind extract.
Wash the florets.
Peel off the shallots and chop them.
Heat the wok with oil over a medium flame.
Add mustard seeds to pop up.
Add shallots, curry leaves and saute for a few seconds until the shallots gets transparent.
Add tomato cubes and sambar powder and asafoetida.
Add cauliflower florets.
Saute for a while and pour the tamarind extract.
Add salt required. 
Allow boiling until the tamarind extract gets thickened.
Add the dal mixture with one cup of water.
Allow boiling for five minutes.
Switch off the flame.
Add coriander chops.

A fine flavorful cauliflower sambar is ready to serve.
Serve hot topping with cow ghee and steamed rice.



















Thursday 15 June 2017

NUTS STUFFED SWEET/MAKKAN PEDA


This sweet is made using maida flour and unsweetened milk khoya and nuts dipped in sugar syrup. Makkan peda is similar to Gulab Jamun in taste but with nuts stuffed inside.

We can make this pedas using gulab jamun mix.

Ingredients:

250 gms of maidha flour
Butter one tablespoon
Curd one tablespoon
Cow ghee one tablespoon
Milk khoya unsweetened one cup
Sugar 250gms

For stuff:

Almonds 10 nos
Cashews 10 nos
Cucumber seeds one tablespoon
Pista optional
Cardamom half spoon crushed and powdered freshly

Cold compressed Groundnut oil two cups to fry

Procedure:

In a dry bowl, add maidha and butter and rub well into both the ingredients incorporated and got the grainy texture.

Add khoya and curd and knead into a soft mass and set aside.

Blend the cardamom seeds, the nuts and seeds into a fine powder or coarse powder or broken as per your choice.

I made coarse powder here.

Divide the mass into small equal portions and make cup-shaped.

Stuff one spoon of nut powder inside the cup and roll into balls and set aside.

In a separate vessel, bring to boil one and half a cup of water and one cup of sugar.

Allow boiling until the syrup in sticky texture. 

Add five drops of rose water and edible camphor and cow ghee in the sugar syrup.

Heat the deep frying pan with oil over a medium flame.

Flatten the balls slightly into pedas.

Drop the pedas gently in hot oil and turn the other side.

Allow frying into golden brown texture.

Collect the pedas in a dry plate.

Soak them in sugar syrup at least for three hours.

Rich, royal sweet for any special occasion of the family!































Wednesday 14 June 2017

BRINJAL CHUTNEY

Brinjal chutney is one of the chutney variations to make the difference. 

Ingredients:

Brinjal two finely chopped
Curry leaves 10 nos
Shallots 10 nos
Red chilies three
Urad dal one tablespoon
Chana dal one tablespoon
Jaggery one piece
Tomato half optional
Tamarind one gooseberry size
Asafoetida one pinch
Garlic pods four nos
Salt to taste
Sesame oil one tablespoon
Shtedded coconut one tablespoon
Required water half a cup

Procedure:

Heat the wok with one tablespoon of oil over a medium flame.
Saute red chilies and shallots for one second.
Add urad dal and chana dal.
Saute until the lentils turn golden brown.
Add curry leaves, garlic, tamarind and jaggery.
Saute them for few seconds.
Set aside.
Heat one spoon of oil in a separate pan and add brinjal pieces and saute.
Add tomato and saute for three seconds over a medium flame. Add little water with half a spoon of salt and allow cooking until brinjals cooked and soft.
Set aside to cool down.
Blend all the ingredients with required salt and water to get a coarse paste.

Now the chutney is ready. No need to temper the chutney.

Serve with hot steamed idlies!
You 'll admire its supreme taste!!!!













Tuesday 13 June 2017

INSTANT KARUPPATTI BANANA SWEET

Ingredients:

Palm jaggery one cup
All purpose flour (maida) one cup
Red banana one mashed
Cardamom four crushed
Cooking soda one pinch
Sesame oil to fry
Water half a cup

Procedure:

Mash the banana pulp.
Add maida, palm jaggery powder, cooking soda, cardamom seeds crushed, banana pulp and water in a bowl.
Mix well till all the ingredients combine together.
Heat the sesame oil in a dry fry pan.
Drop the portion of the mix one by one.
Fry until the sweet gets golden brown.
Collect them in a colander.
Repeat the process for remaining batches.

These golden balls can be prepared instantly.
Serve hot!😊😃









CORIANDER SEEDS ONION CHUTNEY

In this Chutney, Coriander and onion are the main ingredients to form a delicious chutney for idlis.


Ingredients:

Coriander seeds powder (Freshly ground) one tablespoon
Bellary onion one
Red chilies four
Curry leaves 10 nos
Garlic pods four
Tamarind one gooseberry size
Jaggery one piece
Asafoetida one pinch
Salt to taste
Water as required
Sesame oil one tablespoon

Procedure:

Heat a dry wok with sesame oil.
Add red chilies, onion, garlic, curry leaves respectively.
Saute for a while until the onion turns translucent.
Add tamarind, one tablespoon of freshly ground country coriander seeds, over a medium flame 
Care should be taken to avoid burning.
Switch off the flame.
Add salt, asafoetida, jaggery.
Set aside to cool down.

Blend the fried ingredients along with required water to a coarse paste or fine taste as per your option.

The yummy chutney is ready with fine aroma of coriander seeds and onion.
Have it with idlis.
















Friday 9 June 2017

AMLA THUVAIYAL/CHUTNEY

Ingredients:

Steamed amla wedges one cup

Shallots 10nos
Red chilies 4 nos
Shredded coconut one cup
Urad dal one Tablespoon
Chana dal one tablespoon
Garlic 4 nos
Curry leaves 10 nos
Sesame oil one tablespoon
Asafoetida one pinch
Salt to taste
Tamarind one gooseberry size
Jaggery one piece
Water as required

Procedure:

Fry all the ingredients by adding one by one.
First add oil in a wok.
Add red cilies, shallots,  garlic, urad dal, chana dal until the dals turn golden brown.
Add curry leaves.
Saute for a while.
Add amla wedges and saute for a minute.
Add tamarind and jaggery.
Now, add shredded coconut and saute gently.
Add salt and asafoetid
Set aside
Blend all the ingredients with required water to a coarse pasts.
Check the salt.
Transfer the chutney/ thubayal to a serving bowl.

Serve this chutney with hot steamed rice and ghee. It will go very well with idlies, dosais etc.














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