RECIPES CORNER
Tuesday 18 September 2012
Friday 31 August 2012
MAIDA CHEGODILU
MAIDA - 1 CUP
BUTTER - 2 TBSP
COOKING SODA - 1 TSP
RED CHILLI POWDER - 1 TBSP
JEERA POWDER - 1 TSP
SALT - AS REQ.
OIL - TO DEEP FRY
PANEER KURMA
PANEER(CUT INTO CUBES,IF IT IS FRESH ADD AS IT IS OTHERWISE
FRY AND ADD) - 1 CUP
ONIONS,TOMATOES(CHOPPED) - 2 EACH
CLOVES - 2 NOS
CARDAMOM - 2 NOS
ONIONS,TOMATOES(CHOPPED) - 2 EACH
CLOVES - 2 NOS
CARDAMOM - 2 NOS
CINNAMON-1 INCH
CASHEW PASTE - 2TBSP
RED CHILLI PASTE(SOAKED IN WATER FOR 1/2 HR THEN PASTE ADDING LITTLE WATER) - 1 TBSP
SALT - AS REQUIRED
CUMIN SEEDS - 1 TSP
OIL - 3 TBSP
CORIANDER SEEDS POWDER - 1 TSP
GARAM MASALA POWDER - 1/2 TSP
RED CHILLI POWDER - 1 OR 1/2 TSP
TOMATO SAUCE - 1 TBSP
WATER - 1/2 CUP
PUT OIL IN KADAI ADD CLOVES,CARDAMOM,CINNAMON,CUMIN SEEDS FRY FOR 2 MIN. THEN ADD ONIONS FRY UNTIL IT BECOMES GOLDEN BROWN AND ADD TOMATOES FRY TILL IT COOKS.ADD CORIANDER SEEDS POWDER,GARAM MASALA,RED CHILLI PASTE,RED CHILLI POWDER,SALT,WATER FRY FOR 2 MIN. THEN ADD CASHEW NUT PASTE,PANEER,TOMATO SAUCE.IF NEEDED,ADD LITTLE MORE WATER,COOK FOR 5-10 MIN.TASTES GOOD WITH CHAPPATI,PARATHA AND KULCHA.
CASHEW PASTE - 2TBSP
RED CHILLI PASTE(SOAKED IN WATER FOR 1/2 HR THEN PASTE ADDING LITTLE WATER) - 1 TBSP
SALT - AS REQUIRED
CUMIN SEEDS - 1 TSP
OIL - 3 TBSP
CORIANDER SEEDS POWDER - 1 TSP
GARAM MASALA POWDER - 1/2 TSP
RED CHILLI POWDER - 1 OR 1/2 TSP
TOMATO SAUCE - 1 TBSP
WATER - 1/2 CUP
PUT OIL IN KADAI ADD CLOVES,CARDAMOM,CINNAMON,CUMIN SEEDS FRY FOR 2 MIN. THEN ADD ONIONS FRY UNTIL IT BECOMES GOLDEN BROWN AND ADD TOMATOES FRY TILL IT COOKS.ADD CORIANDER SEEDS POWDER,GARAM MASALA,RED CHILLI PASTE,RED CHILLI POWDER,SALT,WATER FRY FOR 2 MIN. THEN ADD CASHEW NUT PASTE,PANEER,TOMATO SAUCE.IF NEEDED,ADD LITTLE MORE WATER,COOK FOR 5-10 MIN.TASTES GOOD WITH CHAPPATI,PARATHA AND KULCHA.
PEPPER VADA
URAD DAL/MINAPAPPU - 1 CUP
BENGALGRAM / PACHISENAGAPAPPU - 1/2 CUP
GINGER-1 INCH
BENGALGRAM / PACHISENAGAPAPPU - 1/2 CUP
GINGER-1 INCH
GREEN CHILLIES - 6 NOS (AS PER TASTE)
JEERA-1/2 TSP
PEPPER-1 TBSP
CORIANDER LEAVES (CHOPPED) - 1 TBSP
SALT - AS REQUIRED
OIL - FOR FRYING
SOAK DALS FOR 2 TO 3 HRS AND GRIND IT TO MASALA VADA DOUGH CONSISTENCY.THEN GRIND REMAINING INGREDIENTS AND ADD IT TO VADA PASTE.TAKE A PLASTIC SHEET AND MAKE SMALL VADA PUT A HOLE IN THE MIDDLE AND DEEP FRY IT IN OIL.
JEERA-1/2 TSP
PEPPER-1 TBSP
CORIANDER LEAVES (CHOPPED) - 1 TBSP
SALT - AS REQUIRED
OIL - FOR FRYING
SOAK DALS FOR 2 TO 3 HRS AND GRIND IT TO MASALA VADA DOUGH CONSISTENCY.THEN GRIND REMAINING INGREDIENTS AND ADD IT TO VADA PASTE.TAKE A PLASTIC SHEET AND MAKE SMALL VADA PUT A HOLE IN THE MIDDLE AND DEEP FRY IT IN OIL.
ALOO SEV
BESAN - 1 CUP
SALT,RED CHILLI POWDER - AS REQUIRED
OIL(DON'T HEAT) - 1 TBSP
WATER-AS REQUIRED
BOIL POTATOES IN A VESSEL AND DRAIN WATER AND COOL IT DOWN.THEN PUT POTATOES IN MIXIE (NO NEED OF WATER)AND MAKE PASTE,TRANSFER IT TO A BOWL THEN ADD BESAN,SALT,RED CHILLI POWDER,OIL AND MIX WELL TO SEV DOUGH CONSISTENCY,IF REQUIRED ADD LITTLE WATER.THEN HEAT OIL IN KADAI,PUT DOUGH IN SEV MOULD AND FRY IN HOT OIL UNTIL GOLDEN BROWN COLOUR.
Saturday 25 August 2012
SET DOSA
RAW RICE - 4 CUPS
POHA/ATUKULU - 2 CUPS
URAD DAL/ MINNAPPAPPU - 1 CUP
SALT - TO TASTE
SOAK RICE,URAD DAL FOR 6 HRS AND POHA FOR 1HR.GRIND THESE TO A SMOOTH PASTE AND ADD SALT.FERMENT THE BATTER OVERNIGHT.HEAT TAWA AND POUR A LADDLE OF BATTER.DO NOT SPREAD.SERVE WITH POTATO SAAGU OR POTATO CHANNA SAAGO.
POHA/ATUKULU - 2 CUPS
URAD DAL/ MINNAPPAPPU - 1 CUP
SALT - TO TASTE
SOAK RICE,URAD DAL FOR 6 HRS AND POHA FOR 1HR.GRIND THESE TO A SMOOTH PASTE AND ADD SALT.FERMENT THE BATTER OVERNIGHT.HEAT TAWA AND POUR A LADDLE OF BATTER.DO NOT SPREAD.SERVE WITH POTATO SAAGU OR POTATO CHANNA SAAGO.
CUSTARD HALWA
CUSTARD POWDER - 1 CUP
MILK - 1 CUP (BOILED AND CHILLED)
SUGAR - 1/2 CUP + (ADD 2 MORE TBSP)
WATER - CUPS
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