Tuesday, December 28, 2010

ChickPea Pancakes

ChickPea Pancakes

Ingredient NameUnitQuantity
 
chick pea flour

cup

1 1/4

cayenne pepper

tsp

1/2

chopped cilantro

tsp

2

garlic cloves, minced

clove

5

ginger

oz

2

jalapenos

number

4

oil

tsp

3

salt

tsp

1/2

small red onion, very finely chopped

number

1

How to make ChickPea Pancakes
 
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

Mushroom Marsala Bruschetta

Mushroom Marsala Bruschetta

Ingredient NameUnitQuantity
 
Baby Bella Mushrooms Sliced

oz

8

Butter

tbsp

1

Chopped Fresh Thyme

tsp

1

Crusty Baggettte Type Bread

slice

6

Finely Chopped Fresh Parsley

tbsp

3

Gorgonzola Cheese Crumbles

cup

1/2

Olive Oil

tbsp

2

How to make Mushroom Marsala Bruschetta
 
Heat the oil in a frying pan and add the mushrooms. Cook the mushrooms over medium heat until they are tender and lightly browned. Add the thyme, salt and pepper, and marsala wine. Cook over high heat until the wine begins to reduce and thicken. Remove from the heat and add the butter, walnuts, and parsley. Toast the bread slices under the broiler until lightly browned on both sides.

Place the bread slices on a platter and spoon the mushroom mixture unto each bread slice. Sprinkle the cheese crmbles on top of the mushroom mixture and serve.

Besan Sandwich

Besan Sandwich

Ingredient NameUnitQuantity
 
Bread Slices

slice

8

Coriander leaves : chopped

to taste



flour(Besan)

tbsp

5

Ghee

to fry



Green chillies(chopped)

number

2

Haldi

pinch



Onion(finely chopped)

number

1

Salt

to taste



How to make Besan Sandwich
 
mix besan & other ingredients other than ghee using water,make batter in such a way that it is easy to spread on the bread slice.
Spread the batter in the slice & place the other slice on it.put pan on flame & place the bread slice shallow fry it using little ghee.Serve hot with tomato sauce.

Onion Sambhar

Onion Sambhar

Ingredient NameUnitQuantity
 
Channa dhall

tsp

2

Cilantro a small washed and finely chopped

bunch



Cooking Oil

tsp

2

Coriander seeds (Dhania)

tsp

3

Curry leaves a few

to taste



Grated coconut

tsp

3

Green chilles

number

4

Methi

tsp

1/4

Mutard

tsp

1/2

Onion

number

2

Red chillis

number

6

Salt

to taste



Tamarind paste

tsp

2

Thuvar dhall

cup

1

Tomato

number

1

Turmeric

tsp

1/4

How to make Onion Sambhar
 
Cook Thuvar dhall and turmeric with extra water and separate the 
two, and keep them aside. 
Fry channa dhall, red  chillies, dhania, methi, and little onion.
Grind this mixture with tomato and coconut.  
Fry onions and green chillis in a pan for a few minutes, and cook 
this in the thuvar dhall water with salt. After it is cooked, 
add tamarind paste and cook for a few minutes, and finally add 
the masala.  After this is cooked add the cooked thuvar dhall.
Heat little oil in a pan, splutter mustard, and add this to the
sambhar. Garnish with cilantro and curry leaves.

Moor Kali

Ingredient NameUnitQuantity
 
Butter milk

cup

2

Cooking oil

tsp

2

Curry leaves a small

bunch



Green Chilles

number

6-8

Hing a small

pinch



Mustard

tsp

1/4

Rice flour

cup

1

Salt

tsp

3/4

Urad dhall

tsp

1/2

Vetha Mulaka (dried red chilles in buttermilk)

to taste



How to make Moor Kali
 
Make a batter with rice flour, butter milk, and salt.
Fry mustard in oil and wait till it splatters, then add urad
dhall, hing, curry leaves, vetha mulaka, and green chilles, and
wait for a few minutes, and then add the rice flour batter.  Keep
stirring until the rice flour gets cooked, usually takes about
10 minutes.

Poori Masala

Poori Masala

Ingredient NameUnitQuantity
 
Cooking Oil

to fry



Rava

tsp

3

Salt

tsp

1/4

Wheat flour

cup

2

How to make Poori Masala
 
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and deep fry in oil.

Madhur Vadai

Madhur Vadai

Ingredient NameUnitQuantity
 
All purpose flour

cup

1

Besan

cup

1

Chilli powder

tsp

2

Chopped onions

to taste



Cilantro a small

bunch



Cooking Oil

to fry



Curry leaves

to taste



Ginger a small

piece



Green chilles

number

2

Hing a small

pinch



Rice Flour

cup

1

Salt

tsp

3/4

Wheat flour

cup

1

How to make Madhur Vadai
 
Mix all the above ingredients with little water, make small balls
and deep fry in oil.

Pakoras or Bhajyas

Pakoras or Bhajyas

Ingredient NameUnitQuantity
 
baking powder

tsp

1/4

chickpea flour (besan)

cup

1

few leaves of cilantro and/or mint





garam masala

tsp

1

green chili, chopped

number

1

ground cumin

tsp

1/2

oil

to fry



salt

to taste



small onion (chopped)

number

1

water

cup

1/2

How to make Pakoras Or Bhajyas
 
 Mix everything well, except water and oil.
 Slowly add water until you have thick paste.
 Heat oil for deep frying on medium-low.
 Carefully, dip batter in oil with tablespoon one by one.
 Turn and cook at both sides until golden brown.
 Serve hot with chutney.

Aloo Noodle Cutlet

Ingredient NameUnitQuantity
 
Maida

grams

100

aloo / potato medium

number

6

hara mirch / green chillies

number

4-5

Haradhania / Coriander leaves

to taste



instant noodle pkt [Maggi / Koka]

number

1

oil

to fry



salt

to taste



How to make Aloo Noodle Cutlet
 
  1. Mash boiled aloo, add haradhania, chopped haramirch and salt. Make the paste into cutlet shapes.
  2. Cook the noodles according to the instructions and keep aside.
  3. Batter maida in water into a running consistency. Roll the cutlets in maida and again roll in cooked noodles.
  4. Deep fry in oil. Server hot with tomato sauce.

Mirchi Vada

Mirchi Vada

Ingredient NameUnitQuantity
 
Asafoetida(kayam)

pinch

1

Bengal gram

tsp

1

black gram

tsp

1

coriander leaves

springs

1

curry leaves

springs

1

ginger

oz

2

green Chillies

oz

3

mustard seeds

tsp

1/4

oil

ml

20

onion

large

1

potato

grams

250

salt

to taste

1

How to make Mirchi Vada
 
Slit green chilies and remove the seeds.
Mash the potatoes and add red chili powder, Garam Masala Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this into equal portions.
Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.
Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water.
Keep the batter for about 10 minutes.
Heat oil in a Kadhai.
Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.

Tikya Kebab

Tikya Kebab

Ingredient NameUnitQuantity
 
bay leaf

leaf

1

black pepper

tsp

1/4

breadcrumbs

to taste



brown cardamom

number

1

channa dhal

grams

25

egg yolk

number

1

fatless stewing steak

grams

225

fresh coriander or parsley

cup

1/2

fresh ginger, chopped

number

1

garam masala

tsp

1/2

garlic

clove

1

ghee or oil

to fry



onion, chopped

large

1/2

paprika

tsp

1/2

salt

to taste



How to make Tikya Kebab
 
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Saggubiyam Dosa

Ingredient NameUnitQuantity
 
Rice

cup

2

Saggubiyam

cup

1

How to make Saggubiyam Dosa
 
Soak the rice for 5hours
Grind the rice in a blender and now mix the saggubiyam
add some water so that the saggubiyam will soak and keep aside to ferment(1day)
Add water if neccesary after 2hrs
Heat the pan apply oil and pour a glass full of batter in acircular shape turn and roast on the other side also
serve with chutney

Palak Pakoda

Palak Pakoda

Ingredient NameUnitQuantity
 
Besan

cup

1

Cumin powder

tsp

1

leaves of Palak Shread

leaf

20-30

oil

to fry



red chilli powder

tsp

1/2

Salt

tsp

1

soda

pinch



How to make Palak Pakoda
 
1. Take a bowl and add shreaded Palak, besan powder, cumin powder, red chilli powder, soda, salt and mix it well.
2. Add a few tsp of water and mix it well till the consistency of the batter is thick enough.
3.Heat oil in a frying pan and with ur fingers drop small clumps of batter into the oil.
4. Fry the pakodas till they become golden brown.
5. Remove them and spread them on tissue paper to absorb the extra oil.
6. Serve hot with tomato sauce (optional).

Kanjeepuram Idli

Kanjeepuram Idli

Ingredient NameUnitQuantity
 
baking soda a

pinch



Cooking Oil

tsp

6

Cumin seeds

tsp

1/2

Curry leaves

to taste



Dry ginger powder

tsp

1

Ghee

tsp

2

Hing

tbsp

1/4

Par boiled

cup

3

Pepper

tsp

1/2

Salt

tsp

1.5

Urad dhall

cup

2.5

How to make Kanjeepuram Idli
 
Rinse and soak par boiled rice and urad dhall in water for 2
hours. Grind the above coarsley and add hing and salt and
a pinch of baking soda to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee.  Add
this to the flour. Add dried ginger powder and mix everything
together.
Coat a flat vessal with oil, and pour the idli flour into this
and pressure cook for 45 minutes in low heat without pressure
cooker weight.

Tamarind Uppma

Ingredient NameUnitQuantity
 
Channa dhall

tsp

1

Cooking Oil

tbsp

4

Cream of rice or rice rava

cup

2

Curry leaves

to taste



Hing a small

pinch



Methi

tsp

1/2

Mustard

tsp

1/4

Red chillies

number

6

Salt

tsp

1

Tamarind paste

tsp

1

Turmeric

tsp

1/4

Urad dhall

tsp

1

How to make Tamarind Uppma
 
Dry roast methi, and grind it into a powder and keep it aside.
Fry mustard, urad dhall, channa dhall, hing, red chillies, and
curry leaves in oil. Add 6 cups of water to the above and let it
cook for sometime, and now add turmeric, salt and tamarind paste,
and let it cook for sometime. Now add cream of rice and keep
stiring until cream of rice gets cooked.  Finally add the ground
methi powder.

Bhonda

Bhonda

Ingredient NameUnitQuantity
 
Coconut finely chopped

tsp

2

Cooking Oil

to fry



Curry leaves a few

to taste



Green chillies

number

2

Hing a small

to taste



Pepper coarsely powdered

tsp

1

Salt

tsp

3/4

Urad dhall

cup

2

How to make Bhonda
 
Soak urad dhall in water for half an hour.  Wet grind urad dhall,
green chilles, and salt finely. Add pepper, hing , coconut,
and curry leaves to this.  Make small balls and deep fry in oil.

Vermicilli Masala Vadai

Vermicilli Masala Vadai

Ingredient NameUnitQuantity
 
Cilantro a small bunch washed and finely chopped

to taste



cloves

number

4

Curry leaves a few

to taste



Garlic

number

2-4

Ginger a small piece grated

to taste



oil

to fry



Onions chopped

to taste



Red chillies

number

8

salt

tsp

1/2

Vermicilli

cup

1

Yougurt

cup

1

How to make Vermicilli Masala Vadai
 
Soak vermicilli in yougut for one hour.  Grind ginger, garlic,
red chillies, cloves, and salt finely.  Mix this with the soaked
vermicilli.  Add chopped onions, curry leaves, and cilantro to
this.  Make small balls and deep fry in oil.

Curry Vegetable Dip

Curry Vegetable Dip

Ingredient NameUnitQuantity
 
chopped green onion

tsp

2

curry powder

tsp

1/4

grated carrot

cup

1/4

ground black pepper

tsp

1/8

mayonnaise

tbsp

1

plain yogurt

cup

1

sugar

tsp

1

How to make Curry Vegetable Dip
 
Combine yogurt, carrots, mayonnaise, green onions, sugar, curry powder and pepper in a bowl; mix well and refrigerate for several hours or overnight.
Yield: about 1 cup

Spicy Chaat

Spicy Chaat

Ingredient NameUnitQuantity
 
all purpose flour

cup

1

cauliflower florets

cup

3

chilli sauce

tsp

1

chopped capsicum

cup

1/4

chopped garlic

tsp

2

chopped spring onions

cup

1/2

ginger garlic paste

tsp

1

green chilli paste

tsp

1

oil for deep frying

to fry



salt

to taste



soya sauce

tsp

2

tomato ketchup

tsp

2

How to make Spicy Chaat
 
Do not peel potatoes. Cool and chop into chunks.
Clean and break cauliflower in medium sized florets. Dip in boiling hot water for 5 minutes. Drain and keep aside.
Heat oil in a pan. Fry the chunks of potato and cauliflower some at a time. Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl. Add fried piece of potato and cauliflower. Toss with a fork till pieces are well coated with seasoning.
Serve immediately.

Khasta Kachori

Khasta Kachori

Ingredient NameUnitQuantity
 
coriander powder

tsp

2

cumin seeds

tsp

1/2

curry leaves

leaf

4-5

fresh grated coconut

cup

1

green chilies

number

4

onion

number

1

red chilies

number

2

tomatoes (medium)

number

4

turmeric powder

pinch

3

How to make Khasta Kachori
 
Soak urad dal overnight.
Strain and spread the dal on thin cloth in shade, the next morning, till dry.
Heat 1 tbsp. Ghee(clarified butter) in a pan and fry the dal till pink.
Add the spices, salt and green chilies. Mix well.
Knead the maida (all purpose flour, plain flour) with a pinch of salt, a tbsp. of warm Ghee(clarified butter) and little water to make a stiff dough.
Roll small-sized puris and fill a spoon of urad dal mixture to make balls.
Let them dry for sometime.
Then deep fry the kachooris until crisp and golden brown on slow heat.

Parathas

Parathas

Ingredient NameUnitQuantity
 
Ghee/butter

cup

1/2

oil

to taste



salt

tsp

1/2

water

to taste



Wheat Flour

cup

2

How to make Parathas
 
If using Butter bring it room temparature.     
    
     Mix flour salt & required water to make a dough consistency.
     Rub oil over & knead it soft .Let it rest for an hour.

     With a help of a rolling pin take a lemon sized dough .
     Roll it to a a small round  & apply some butter /ghee to it.
     Fold into two  again fold the same. Start rolling to form a triangle.
 
     Heat a flat pan ,when it gets hot add the paratha and let it cook for a minute.
     When it starts to get small bubbles turn around & add a small teasp of oil
     around the paratha. When the brown spots appear take it out & keep it in an in a covered box & serve.

corainder vada

Ingredient NameUnitQuantity
 
Chillies

number

3-4

Coarse Moongdal

grams

100

Coriander

bunch

1

Gingergarlicpaste

tbsp

1

Oil

to fry



salt

to taste



How to make Corainder Vada
 
Chop the Coriander and Chillies in to a very small size and mix them well with salt ,ginger garlic paste and coasrsed moongdal with little bit water (enough to handle as vada) knead it well and keep aside for 1 hour and take divide the mixture into small balls and press them as vada shape and fry them in the oil and wipe them with kitchen towel to absorb excess oil. Serve with coconut chutney or can be taken along with rice as a side dish.

Parupu Orundai Kozambhu

Ingredient NameUnitQuantity
 
Channa dhall

tsp

4

Cooking Oil

tsp

2

Cumin seeds

tsp

1

Hing

pinch



Methi

tsp

3/4

Pepper

tsp

1

Red chilles

number

12

Salt

to taste



Tamrind Paste

to taste



Thuvar dhall

cup

1

Turmeric

tsp

1/4

How to make Parupu Orundai Kozambhu
 
Rinse and soak thuvar dhall and channa dhall for two hours in 
water.
Soak 6 red chillies, 1 t.spoon salt, and hing in some water.
Grind the above two into a thick paste.
Add pepper, cumin seeds, and curry leaves to this.
Fry methi, 6 red chillies, and hing in little oil, and wet grind
the above mixture.
Boil enough water with tamarind paste, salt and turmeric so that
you can add the balls made out of thuvar dhall paste.
Add the methi mixture paste and boil this until the flavour comes
out.  Make small balls out the thuvar dhall paste and add this to
the boiling sambhar.  Cook for a few minutes and garnish with
curry leaves.