Ingredients :
Maida / All purpose flour-2 cups
Curd-1/3 cup
Ghee-2 tbsp
Cooking soda-1/2 tsp
Sugar-2 cups
Water-1 cups
Oil-for deep frying
Preparation Method :
Take a bowl add maida,soda mix well then add ghee mix well.
Now add curd to make soft dough like chapati dough use little water.Cover with plate and keep it side for 15 minutes.
Now in another bowl add sugar add water make boil till one string consistency syrup.
After 10 minutes take the dough mix it once,now take the dough like small round balls shape,in the middle press with your thumb on the ball n to make a hole.
Heat in a pan add oil to fry badusha.When oil is hot add the balls on very slow flame fry until balls golden brown then remove.(drain the oil)
Then add to sugar syrup dip for 5 minutes and remove.serve it.
Note: u can also add eggs into dough mixture.
Monday, January 4, 2010
Kobbari pachadi / Coconut Chutney
Ingredients :
coconuts pices - 1 cup
green chillies - 8 - 12
tamarind - 5 flakes
turmeric powder - 1/2 tsp
garlic - 5 cloves
salt to taste
For seasoning / tempering
oil - 1 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp
curry leaves - 1 spring
Preparation Method :
Heat oil in a pan and add coconut pieces n fry for 5 minutes on midium flame.
Fry green chillies for a minutes in the oil.
Grind all ingredients to make a fine paste (u can also add some water).
heat oil in a pan and add cumin, mustard seeds , urad dal n chana dal fry till its golden color. now add curry leaves n remove from heat.
add this into chutney.
Serve with hot rice.
coconuts pices - 1 cup
green chillies - 8 - 12
tamarind - 5 flakes
turmeric powder - 1/2 tsp
garlic - 5 cloves
salt to taste
For seasoning / tempering
oil - 1 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp
curry leaves - 1 spring
Preparation Method :
Heat oil in a pan and add coconut pieces n fry for 5 minutes on midium flame.
Fry green chillies for a minutes in the oil.
Grind all ingredients to make a fine paste (u can also add some water).
heat oil in a pan and add cumin, mustard seeds , urad dal n chana dal fry till its golden color. now add curry leaves n remove from heat.
add this into chutney.
Serve with hot rice.
karapusa
Ingredients :
besan flour - 1 cup
rice flour- 1/2 cup
sabudana flour (sagu / saggu biyyam) - 1/4 cup
ginger garlic paste - 1/2 tsp
red chilli powder - 1/2 tsp
baking soda - 1 pinch
salt-1 tsp
hot oil-1tbsp
oil for deep frying
Preparation Method :
Sieve the rice flour, baking soda and gram flours
Mix rice flour, gram flour, baking soda, salt, chilli powder, ginger garlic paste and oil.
Add the required amount of water to make a thick and lump dough.
Take a squeezing mould and fix the plate for sev and apply little amount of oil to the mould and add handful of the mixture into the mould.
Heat oil in a pan, start squeezing in a circular mode till the mixture gets over.
Turn the sev to the other side with a ladle, when the sev turns golden in colour, remove from oil and allow it to drain on a paper towel.
Store in an air tight container.
Note : Apply 1 tsp oil to palms then the dough will not stick to your hand
besan flour - 1 cup
rice flour- 1/2 cup
sabudana flour (sagu / saggu biyyam) - 1/4 cup
ginger garlic paste - 1/2 tsp
red chilli powder - 1/2 tsp
baking soda - 1 pinch
salt-1 tsp
hot oil-1tbsp
oil for deep frying
Preparation Method :
Sieve the rice flour, baking soda and gram flours
Mix rice flour, gram flour, baking soda, salt, chilli powder, ginger garlic paste and oil.
Add the required amount of water to make a thick and lump dough.
Take a squeezing mould and fix the plate for sev and apply little amount of oil to the mould and add handful of the mixture into the mould.
Heat oil in a pan, start squeezing in a circular mode till the mixture gets over.
Turn the sev to the other side with a ladle, when the sev turns golden in colour, remove from oil and allow it to drain on a paper towel.
Store in an air tight container.
Note : Apply 1 tsp oil to palms then the dough will not stick to your hand
Tuesday, December 22, 2009
Bitter gourd fry / kakarakaya fry
Ingredients :
Bitter gourd - 1/4 kg
chilli powder - 1 or 2 tsp
turmeric powder - 1 tsp
salt to taste
oil for deep frying
Preparation Method :
Remove edges and seed from bitter gournd and cut into thin pieces.
Add salt and turmeric keep it aside for half an hour.
Heat oil in a pan.
Squeeze out water from bitter gourd before adding and fry it till turn crispy.
Adjust salt and chilli powder and garlic paste.
fry for two minutes.Serve with hot steamed rice.
You can store this fry in a air tight container and use it for 2-3 days..
Bitter gourd - 1/4 kg
chilli powder - 1 or 2 tsp
turmeric powder - 1 tsp
salt to taste
oil for deep frying
Preparation Method :
Remove edges and seed from bitter gournd and cut into thin pieces.
Add salt and turmeric keep it aside for half an hour.
Heat oil in a pan.
Squeeze out water from bitter gourd before adding and fry it till turn crispy.
Adjust salt and chilli powder and garlic paste.
fry for two minutes.Serve with hot steamed rice.
You can store this fry in a air tight container and use it for 2-3 days..
Upma
Ingredients :
sooji / cream of wheat or semolina / rava - 1 cup
carrot - 1 ( finally chopped)
onion - 1 (finally chopped)
green chillies - 2 (finally chopped)
curry leaves - 1 spring
ground nuts - 2 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp
oil - 3 tsp
water - 2 cups
salt to taste
Preparation Method :
In a pan, heat oil and add the mustard seeds and cumin seeds. Let it splutter and then add the urad dal , ground nuts and chana dal and saute until it turns golden brown.
Add the onions, green chiliies , curry leaves and saute. Add the rest of the carrots and mix well.
Add salt and cook till carrots are half cooked.
Now add 2 cups of water and close with a lid.
When the water starts to boiling add sooji /rava and keep stirring for 2 minutes.(Add sooji / rava slowly in continuous flow while stirring).
Close with a lid and cook for 5 minutes.
Finally garnish with coriander leaves and remove from heat..
Now upma is ready to eat.
Serve hot with ground chutney or any pickle.
Preparation time - 10 - 15 min
Serves - 2 - 3
sooji / cream of wheat or semolina / rava - 1 cup
carrot - 1 ( finally chopped)
onion - 1 (finally chopped)
green chillies - 2 (finally chopped)
curry leaves - 1 spring
ground nuts - 2 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp
oil - 3 tsp
water - 2 cups
salt to taste
Preparation Method :
In a pan, heat oil and add the mustard seeds and cumin seeds. Let it splutter and then add the urad dal , ground nuts and chana dal and saute until it turns golden brown.
Add the onions, green chiliies , curry leaves and saute. Add the rest of the carrots and mix well.
Add salt and cook till carrots are half cooked.
Now add 2 cups of water and close with a lid.
When the water starts to boiling add sooji /rava and keep stirring for 2 minutes.(Add sooji / rava slowly in continuous flow while stirring).
Close with a lid and cook for 5 minutes.
Finally garnish with coriander leaves and remove from heat..
Now upma is ready to eat.
Serve hot with ground chutney or any pickle.
Preparation time - 10 - 15 min
Serves - 2 - 3
Monday, December 21, 2009
Stuffed Bitter Gourd Curry / kakarakaya Karam
Ingredients :
Bitter Gourd - 2 small
Garlic - 10 cloves
oil - 2 tbsp
Red Chilli Powder - 1 tsp
coconut powder - 1 tbsp (optional)
salt to taste
Preparation Method :
Normally you can scrap the outer skin of the bitter gourd and deep fry, That way it will consume lot of oil. So scrap off the outer skin.
For the stuffing, pound the garlic, coconut, chili powder and salt to a find powder. Keep it aside.
Cut the bitter gourd 3 inch pieces.
Heat oil in a pan add bitter gourd pieces and fry them till raw smell is completly off.
Now add powder and mix well .
Fry for it a minute and serve hot with hot rice.
Bitter Gourd - 2 small
Garlic - 10 cloves
oil - 2 tbsp
Red Chilli Powder - 1 tsp
coconut powder - 1 tbsp (optional)
salt to taste
Preparation Method :
Normally you can scrap the outer skin of the bitter gourd and deep fry, That way it will consume lot of oil. So scrap off the outer skin.
For the stuffing, pound the garlic, coconut, chili powder and salt to a find powder. Keep it aside.
Cut the bitter gourd 3 inch pieces.
Heat oil in a pan add bitter gourd pieces and fry them till raw smell is completly off.
Now add powder and mix well .
Fry for it a minute and serve hot with hot rice.
Saturday, December 19, 2009
Spicy Mutton Curry
Ingredients :
Mutton - 1/2 kg
Oil - 2 tbsp
Red Onion - 1 large (finally chopped)
Salt to taste
For Marinate
Ginger Garlic paste - 1 tbsp
Curd/Yogurt - 2 tbsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
For Spicy :
Coriander powder - 2 tsp
Whole cardomom - 1
cloves - 4
Preparation Method :
Wash the mutton thoroughly a few times. Then, add all the ingredients for marinate and marinate at least for 30 minutes.
Heat the pressure cooker pan, add the oil, when its hot, add the cloves and cardomom. Then add the onion and stir to avoid sticking to the bottom of the pan. Saute the onions about 5-10 minutes until they are golden brown in color.
Now, add in the marinated mutton. Stir again. Stir the whole mixture for about 5 minutes. Add 1/2 cup of water. Cover the pressure cooker with lid and put the whistle weight on it and let it cook. Let the pressure cooker cool before you open it.
***TIP: How many whistles you let it cook depends on how tender the mutton is. If it is very tender, 2-3 whistles should suffice. But i find myself, averaging about 7/8 mostly. If its undercooked when you take it out, you can cover the pressure cooker again and let it cook more. But be sure not to overcook it. IF this whole pressure cooker thing seems tricky, you can cook the mutton regularly in a pan too. It will just take more time to cook.***
After its done, turn on the heat again and add the salt, coriander powder. Stir and let it simmer until the desired consistency is reached. Garnish with coriander and sprinkle some lime juice if you like.
Serve hot with Rice/Chapati/Puri .
Mutton - 1/2 kg
Oil - 2 tbsp
Red Onion - 1 large (finally chopped)
Salt to taste
For Marinate
Ginger Garlic paste - 1 tbsp
Curd/Yogurt - 2 tbsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
For Spicy :
Coriander powder - 2 tsp
Whole cardomom - 1
cloves - 4
Preparation Method :
Wash the mutton thoroughly a few times. Then, add all the ingredients for marinate and marinate at least for 30 minutes.
Heat the pressure cooker pan, add the oil, when its hot, add the cloves and cardomom. Then add the onion and stir to avoid sticking to the bottom of the pan. Saute the onions about 5-10 minutes until they are golden brown in color.
Now, add in the marinated mutton. Stir again. Stir the whole mixture for about 5 minutes. Add 1/2 cup of water. Cover the pressure cooker with lid and put the whistle weight on it and let it cook. Let the pressure cooker cool before you open it.
***TIP: How many whistles you let it cook depends on how tender the mutton is. If it is very tender, 2-3 whistles should suffice. But i find myself, averaging about 7/8 mostly. If its undercooked when you take it out, you can cover the pressure cooker again and let it cook more. But be sure not to overcook it. IF this whole pressure cooker thing seems tricky, you can cook the mutton regularly in a pan too. It will just take more time to cook.***
After its done, turn on the heat again and add the salt, coriander powder. Stir and let it simmer until the desired consistency is reached. Garnish with coriander and sprinkle some lime juice if you like.
Serve hot with Rice/Chapati/Puri .
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