WISH ALL MY READERS, BLOGER FRIENDS A VERY HAPPY AND PROSPOEROUS NEW YEAR.
Dec 31, 2010
Dec 29, 2010
Muruku,chakralu or chakli what ever name it was, a popular savoury snack in South India.Muruku's are typically made with rice flour and urad dal powder,salt, chillipowder, asafoetida,ajwain or cumin seeds.Murukus are made with various combinations of flours and flavours. Let's try some coconut flavoured muruku s for this festival season....
Rice flour --- 4 cups
Roasted urad dal flour -- 1 cup
Salt -- 2 tea sp
Butter --- 1 tab sp
Coconut extract -- To mix the dough
Oil for deep frying (if you like can fry in coconut oil )
Coarsely crushed cumin and pepper powder -- 1 tea sp.
1.Sieve both flours and take in to a broad bowl.
2.Add salt,cumin,pepper powder and mix well to combine.
3. Now add butter and mix well with your hand to bring a bread crumbs stage.
4. Divide the flour in to 5-6 portions. Sprinkle coconut extract to each portion to make a thick dough (separately) just before you make murukus.
5. Make a thick dough, Keep the three eyed star disc in to the muruku maker,grease the muruku maker with little oil and place the dough in to the muruku press.
6. Make small murukus on a wet cloth or a polythene sheet.
7. Heat oil in deep frying pan to fry the muruku's
8. Take murukus carefully from wet cloth or sheet and slowly drop them in to hot oil.
9. fry the murukus in a medium heat till they turn in to nice golden color, remove from oil and place them on a absorbent paper for few minutes to remove if any excess oil.
10. When they cool to roomtemperature, store them in a ari-tight container.
Enjoy the coconut flavour murukus in this festival season..
For coconut extract grind coconut scrapings with little water and strain through a fine sieve to get a thick extract.
For fried urad dal flour dry roast urad dal in a pan and grind in to a fine powder in a coffee grinder or in a mixee.
after making the dough make murukus immediately other wise they may become hard.
take care when u add butter to make dough don't add more just fallow the measure what I have given.
Murukus retain it's color when u mix the powder with water or any other liquid just before u start frying if you mix all the dough at a time last portion of the muruku will become dark in color when you fry them in the hot oil.
Dec 23, 2010
Ivy gourd -- 1/2 kg(500 gms)
Oil --- 1 tab sp
Garlic cloves --- 5 crushed
Mustard seeds -- 1/2 tea sp
Urad dal --- 1 tea sp
Cumin seeds -- 1/2 teasp
Curry leaves -- 1 spring
Salt -- 1 teasp
Turmeric powder --1/4 tea sp
FOR MASALA POWDER:--
Seasame seeds -- 1 tad sp
Coriander seeds -- 1 tea sp
Dry coconut -- 1 tab sp (grated)
Cumin seeds -- 1 1/2 tea sp
Dry red chillies -- 5 or you can reduce according ti your taste.
1. Heat a pan and add cumin and coriander seeds, seasame seeds then add red chillies and fry till they turns in to nice golden color,now add grated dry coconut stir for a second switch off the heat and leave a side to cool.
2. Make a fine powder with above fried ingredients and leave a side.
3.Wash and wipe Ivy gourd cut the gourds in to small chunks.
4. Now heat oil in a deep frying pan add mustard seeds let them popup then add urad dal, cumin seeds, crushed garlic, curry leaves fry for a while.
5.Add Ivy gourd pieces,salt,turmeric powder give a good stir cover with a lid,reduce the flame and cook for 15 minutes,stir in between.
6.Check if the gourd pieces are cooked if not cooked again leave it in a low flame for 5 more minutes.
7.Remove the lid and add ground powder stir fry for 5 minutes to get a crisp Ivy gourd stir fry.(if you dont like crisp or deep fried then after adding the powder stir for 2 seconds and switch off the heat)
Serve hot with Rice and Sambar or tomato pappu,dosakaya pappu or any other dall you like.
Cuting the gourd is up to your choice you can cut them in to small chunks, round disc s or long pieces.
This same recipe you can make with Bitter gourd-Kakara kaya also.
Dec 21, 2010
Dec 15, 2010
Kashmiri Dum aloo is the recipe for this months IndianCookingChallenge. This recipe belongs to Kashmiri Pandits cuisine. Kashmiri cuisine has it own hundreds of years history. the main influence is Kashmiri pandit's cuisine and then it was influenced by Central Asian , Persia,Afghanistan cuisines.But the Kashmiri Pundit's cuisine is usualy gives an impotence to vegetarian recipes which containce yogurt alot.Kashmiri Pandits cuisine avoids onion, garlic,tomato and they use alot of spices like fennel seeds, turmeric,clove,cumin and many more spices ....
This Kashmiri Dum Aloo is well konown as Dum Oluv which is cooked in a spicy yogurt gravy with lots of Kashmiri chilli powder and great flavor of dry ginger. Thanks to Valli and Lata for choosing this aromatic Kashmiri recipe for this month ICC.
Baby potatoes - - 1 kg
Oil -- for deep frying the potatoes
Wash the potatoes poke with a fork soak in salted water for 20 min.
Heat oil in a deep frying pan.
After 20 min. remove the potatoes from salted water and wipe with a kitchen towel.
deep fry the potatoes in hot oil till golden remove and drain on a paper towel, keep a side.
FOR CURD MIXTURE:--
Curd -- 2 1/2 cups (yogurt)
Kashmiri chilli powder -- 1 tea sp
Dry ginger powder --1 tea sp
Cardamom powder --- 1/2 tea sp
Fennel powder --- 1 tab sp
Mix yogurt,fennel powder, kashmiri chilli powder, dry ginger powder,cardamom powder mixx well and add fried potatoes to this curd mixture combine well and leave a side.
Mustared oil --- 4 tab sp
Cloves -- 6 roasted and powdered
Asafetida -- a pinch
Salt to taste (1 tea sp)
Frim dough made with a cup of wheat flour.
Garam masala -- 1 tea sp
Cumin powder --1 tea sp
Heat mustard oil in a pan on a medium flame and add clove powder ,asafetida mix well, add 1 cup of water to and bring to a full boil.
Now add potato and curd mixtute to this boiling water mix well to combine every thing.
Seal the edges of the pan with dough and make sure that the no steam can escape give dum to the potato mixture in a very low flame for 15 minutes.
Switch off the flame remove the lid add cumin powder and garam masala, cover again quickly, leave it like that for 5 minutes.
Serve hot with rotis or naan but I enjoyed it with plain rice too.
Dec 9, 2010
Thotakura-Amaranth leaves is a very common leafy vegetable in Andhra Pradesh. In Andhra pradesh people use this green leafy vegetable in their daily cooking atleast two times in a week.Fresh amaranth leaves are usualy cooked with lentils or as stir fry, curry with tomato and onion(thota kura pulusu). This nutrious green leafy vegetable is rich in iron when we mix with lentils that will be a protein rich, healthy, delicious side dish for steamed rice or with roti.Here Iam with a recipe amaranth leaves and split mung beans (moong dal),which is a good combination with rice. Here is a version that how Imake Amaranth leaves with moong dal.
Amaranth leaves --- 2 cups chopped (1 big bundle)(chop amaranth leaves very finely for this dal can use a chopper if u can't chop finely by hand.for consistency of this recipe leaves should be very finely chopped.)
Onion -- 1 small chopped
Green chillies -- 3 slit in to two
Oil -- 1 tab sp
Mustard seeds -- 1/2 tea sp
Cumin seeds -- 1/2 tea sp
Urad dal -- 1 tea sp
Dry red chillies -- 2 broken
Curry leaves -- 1 spring
Salt -- 1tea sp(according to taste)
Turmeric -- 1/4 tea sp
1.Wash dal add 2 cups water,chopped onion,amaranth leaves,green chillies,turmeric start cooking,bring to full boil and reduce the flame to low and let it cook till done.
2.Remove from heat add salt and mix with a spoon to combine every thing no need to mash the dal.
3. Heat oil in a small pan add mustard seeds,urad dal, cumin seeds,broken dry red chillis,curry leaves and fry for a while then add this seasoning to dall and amaranth mixture mix well.
Serve hot with rice and pickle,usualy any type of pulusu(tamarind gravy) is a great combination with this dal.
Can use spinach also insted of amaranth leaves
Dec 5, 2010
My experiance with Pantua first I made this sweet they blast all over the kitchen and my kitchen is filled with oil
This disaster because of extra flour Ihave aded and I didn't knead the chenna well.
so main point is knead the chenna well in to a smooth paste (don't add water if you add water then you have to add more flour. more flour will give a result of hard texture.)
place chenna on a flat surface and knead it with your palm.
Fallow the recipe and use the flour how much given in the recipe more flour will give a result of hard balls and they may blast.
If you add less flour cheese balls may become oily or they may split in the oil at
frying time. So be carefull don't fear
I tried 3 times 3 rd time I got the right texture and taste .
Trust me and give a try to this delicious Bengali sweet PANTUA
FOR CHENNA(COTTAGE CHEESE):
Milk -- 1 liter
Lemon juice -- 1 tab sp
1. Boil milk in a pan bring to a full boil and add lemon juice stir well and let the milk curdle and bring to a full boil once more This will take 7 to 8 minutes.
2.Remove from heat and let it sit for 10 minutes then strain from a muslin cloth and hang this for few hours to remove all the water from paneer.
After this you channa is ready.
Khoya --3/4 cup
Raisins -- hand full
Mix khoya and raisins and leave a side. If you don't like to fill with khoya the leave it and can use only raisin to stuff the cheese balls.
For pantua balls:-
Chenna (paneer,cottage cheese) -- made from 1 liter milk
Ghee -- 1tea sp
Flour (plain flour,all purpose flour, maida) -- 1& 1/2 tab sp
Baking Soda -- a pinch
1. Mix all the above 4 ingredients and knead gently in to a very soft and forms in to a smooth ball.
2.Now divide this dough in to equal portions and make smooth balls.
3. Make a cup shape with this cheese ball and stuff with khoya and raisin mixture and close from all sides and form in to a smooth ball again.
For Sugar Syrup:--
Sugar -- 1 & 1/2 cup
Milk -- 1 tab sp
Cardamom powder -- 1 tea sp
1. Add 1 cup water and 1&1/2 cup sugar to a thick bottom pan let the sugar dissolve well and add 1 tab sp milk let it boil for a while bythe the time all the dirt comes to the suface,remove from heat and strain the syrup.
2. Again pour the syrup in the vessel and bring to boil and let it boil till you get a sticky syrup.Keep the syrup warm.
3. Heat Ghee in a deep frying pan keep the flame low and drop the cheese balls slowly and fry the balls in a low flame till nice golden color.
4. While frying stir the oil with a slotted spoon but not touch the balls,keep swirling the oil with out tossing or turning the chenna balls.
5. when they turn in to golden remove from the ghee. Drain well to remove the extra ghee.
6. Immerse the fried chenna balls in warm sugar syrup.
7.Allow them to soak at least for 1 hour.
Enjoy the Pantua's
This delicious Pantua's are on the way to Padmaja's celebrate sweets - bengali event by Nivedita