Tuesday, April 17, 2012

Badam cake


Ingredients
Badam - 1 cup
Sugar - 2 cups
water - 1/2 cup
Ghee - 4 tsp
Soak the badam overnight and peel the skin. Dry the badam completely and make a powder with blender/mixie. Take a pan and make a sugar syrup of medium thick consistency. Add the badam powder slowly incorporating it into the syrup and avoiding any lumps. Keep stirring and adding the ghee till the mixture bubbles up. Now take a plate coated with ghee and pour the mixture to set evenly. Cut into pieces while still warm.

Sunday, April 15, 2012

Mango Rice - Amma's version


Ingredients:
Mustard seeds
Urad dal
Chana dal
Green chillies - 3 nos.
Ginger - a small amount cut into small pieces
Red chilly - 1 no.
Mango - 1 no. peeled and grated
Oil - 4 tbsp.
turmeric powder - 1/2 tsp.
dhaniya powder - 2 tsp.
asafoetida - a pinch
salt - as required
cooked rice - 2 cups
cilantro
roasted cashews
Temper mustard seeds and red chilly first. Add the dals and once they turn golden brown add green chilies, ginger and saute for a min. and then add mango and turmeric powder and let it cook until the mango becomes tender. Then add salt and finally add dhaniya powder and asafoetida and cook for another min. Add cooked rice and mix well adding gingely oil for flavor.
Top with cilantro and cashews.

Sunday, April 1, 2012

Sri Rama Navami's Special !!!!


Panagam, Neer Mor & Kosu Malli/Vada Paruppu.

Ingredients :

For making Panagam :

Powdered Jaggery - 1/2 Cup
Lemon - 1
Cardamom / Elachi powder - 1/4 Teaspoon
Edible Camphor/Pachai karpooram - A Pinch.
Dry Ginger Powder - 1/4 Teaspoon
Water - 2 Cups

For making Neer Mor :

Thin Butter milk - 2 Cups
Mustard seeds - 1/4 Teaspoon
Green chilies - 1 (Finely Chopped)
Asafoetida - 2 pinch
Salt - As per taste
Coriander leaves - 1 Teaspoon (Finely Chopped)
Curry Leaves - 3 or 4 Leaves.

For Kosumalli / Vada Paruppu:

Green gram dal/Pasiparuppu/Moong dal - 1/4 Cup
Lemon juice - 1/2 Teaspoon
Grated carrot - 1 Teaspoon (Optional)
Grated Mango - 1 Teaspoon (Optional)
Mustard seeds - 1/4 Teaspoon
Green chillies - 1 or 2 No's 
Coriander leaves - 1 Teaspoon (Finely chopped )
Asafoetida - A Pinch

Method :

For making Panagam :

Take a mixing bowl add powdered jaggery, elachi powder, edible camphor, dry ginger powder, and add 2 cups of water and mix well, till jaggery completely dissolves. Squeeze lemon in this, and filter the mixture. You can increase the jaggery and lemon according to your taste buds. Tasty panagam is ready.

For making Neer mor :

In a bowl, add thin butter milk, salt, and add asafetida to it, add green chilies, now crush the curry leaves with salt and add to this and mix well. Temper it with mustards seeds, lastly add coriander leaves. Neer mor is ready to be served.

For making kosumalli :

Wash and soak green gram dal for about 1 hour, drain completely and transfer it to a mixing bowl, add required salt, grated carrot, mango, and green chilies, add lemon juice to it. Temper it with mustard seeds and asafoetida. Garnish with coriander leaves.

Cabbage Kofta Curry - (No Onion No Garlic Recipe)


Ingredients :

For the Kofta Balls :

Cabbage - 2 Cups (Finely Chopped)
Gram Flour / Chick Pea Flour - 3/4 cup + As needed
Cumin seed / Jeera - 1/2 Teaspoon
Coriander Leaves - 2 Teaspoon (Finely Chopped)
Ginger - 1 Teaspoon
Green chili - 1 and 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Oil to fry

For the Gravy : 

Tomatoes - 3 Nos (Medium size)
Ginger - 1/2 Inch
Green chili - 1 No
Curd / Plain Yogurt - 2 Table Spoon
Oil - 2 Table Spoon
Asafeotida / Heeng - A Pinch
Cumin Seeds - 1 Teaspoon
Gram Flour / Chick Pea Flour - 1 Table Spoon
Coriander powder - 1 Table Spoon
Turmeric - 1/2 Tea Spoon
Red Chili Powder - 3/4 Teaspoon (Adjust according to spice requirement)Coriander Leaves - 1 Table Spoon (Finely Chopped)
Sugar - 1 Teaspoon
Salt - As per taste.

Method for make kofta balls :

Heat oil in a deep pan for frying . Mean while take a mixing bowl and add cabbage, cumin / Jeera seeds, ginger, green chilies, salt, coriander leaves lastly add gram flour/ Chick pea flour and mix well just sprinkle water and make a smooth dough, If it becomes too sticky add some gram flour to it. Make sure that u don't add too much water, as it will become sticky, and also don't keep this mixture for long, as it may become watery. Make  a smooth small balls and slowly drop the balls one by one in the hot oil (Make sure its not too hot ) don't crowd the balls, just drop 4 balls at a time and keep the flame in medium and fry it till it turns golden brown in color. Drain excess oil with a help of a absorbent paper.

Method for making gravy :

Put tomatoes, green chilies and ginger to make a puree. Heat oil in a pan, add cumin seeds, a pinch of asafoetida, then add the gram flour and simmer the flame and fry till the gram flour for about 2 minutes, now add the tomato puree, coriander powder, chili, turmeric powder, and cook on medium flame, until the tomato starts leaving oil, now add curd/yogurt and fry for a minute.
Now add about 1 and 1/2 cups of water, when it comes to boil, reduce the flame and simmer cook for few more minutes. Adjust the thickness of the gravy accordingly.
Now add the prepared koftas and simmer it for about 7 to 8 minutes. Lastly add the chopped coriander leaves. Serve hot with Phulka's or Roti's.

Rasgullas


For making 15 balls :

Ingredients :

Milk - 500 ml
Curd / Plain Yogurt - 2 Table spoon
Water - 1 and 3/4 Cups
Ice Cubes - Few (5 to 6 Pieces)
Sugar - 3/4 Cup
Cardamom / Elachi - Powder - 1/4 Teaspoon
Almond Flakes / Pistachios Flakes  - Few for decoration

Method:

Heat milk in a pan and allow it to boil, then simmer it, and add the Curd/Yogurt to it and mix well, keep stirring gently the milk will start curdling, keep stirring till the whey water becomes clear. Now switch of the stove and add ice cubes and allow it to melt completely.

Take a thin muslin cloth and pour the curdled milk in it and filter the whey water completely. Squeeze the extra water from it and hang it for about 30 minutes so that the water will drip from it completely. After 30 minutes the panner would be crumble in texture. 
Take the panner in a mixing bowl and knead for about 10 minutes, gather to a smooth pliable dough, without any crack on it, and make a smooth balls from it and keep it aside, for this measurement you can get around 13 to 15 balls.

Now heat water in a heavy bottomed pan and add sugar and cardamom powder to it, allow it to boil till the sugar dissolves completely, keep stirring till the sugar syrup boils and starts bubbling now add the balls one by one slowly and simmer it for after 3 to 4 minutes the balls will go to the corners of the pan, now move them to the middle and increase the flame to medium and close the pan with a lid and allow it to cook for about 10 minutes opening the lid every 3 minutes (this is to ensure that the vapor goes out and the sugar syrup does not ooze out) , after 10 minutes the balls would have doubled in size.

Switch off the stove and allow it to cool completely add badam flakes or pistachios and chill it for 1 hour. 
Serve chilled. Yummy rasgullas are ready to eat. Sluurrp ;-)