Tuesday, April 27, 2010

CARROT IDLI


BASIC IDLI BATTER:

Urad dal1 cup
Idli Rawa2 cups
Rice flakes1/8th cup
Saltto taste
Water
  • Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
  • In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
  • Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
  • Cover and keep the batter in a warm place overnight to let the idli batter ferment.
  • Now batter is ready for making idli's.
CARROT IDLI:

Idli batter1.5cups
Carrot grated1/2cup
Coconut grated1/4th cup
Fresh Peas2tbsp
Coriander 2 tbsp chopped
Ghee1tbsp
Mustard's1/4th tsp
Cumin seeds(1/4th tsp
Urad dal1/2tsp
Red chilly 1 (break into tiny pcs)
Green chillies (optional)1 tsp (chopped)
Salt to taste


  • In a bowl, mix carrot, coconut, peas, coriander and salt.
  • Heat ghee, prepare tempering (urad dal, cumin seeds, mustard's, red chilly) and pour on carrot mixture. Mix well.
  • To this add Idli batter and mix well.
 
  • Grease ghee/oil to idli plates moulds and fill each of them with 3/4th full of batter.
  • Cook idli's on steam for 15-20mins on medium flame. Off the flame and allow it to cool done.
  • Pull the idli's with help of spoon.
  • Serve with chutney.
CHUTNEY'S RECIPE:

 Allam chutney :
Gram dal chutney : 

SORAKAYA CURRY/ BOTTLE GOURD CURRY



Bottle gourd/sorakaya
2cups
Onions
1/2 cup
Green chilles
2
Milk
1/2 cup
Coriander leaves
2tbsp
Curry leaves
few
turmeric
1/4tsp
Chilly powder
1/2tsp
Salt
to taste
Oil
2tbsp
Urad dal
1tsp
Mustard's
1/2tsp
Garlic flakes
2 flatten
Curry leaves
few
Red chilly
 2 (break into pcs)


  • Peel the bottle gourd and chop them into tiny pieces.
  • In a pressure pan heat oil and add urad dal, mustard's, garlic and red chilly and fry until urad dal is fried.
  • Add onions, turmeric, green chillies and curry leaves and fry until onions are translucent. 
  • Now add chopped bottle gourd/ sorakaya and mix well and cover with lid, allow to cook until little soft.
  • Add red chilly powder, salt and 1/2 cup water and milk, give a stir and lock the lid.
  • After pressure has built to 2 steams off the flame. Wait till pressure drops down naturally.
  • Garnish with coriander an serve with hot rice or roti.

CARROT PARATHA



Carrot grated
1 cup or 100gms
Wheat flour/ Atta
1.5cups
Green chillies
4-6 (small)
Fresh Coconut grated
1/2 cup
Coriander leaves chopped
4tbsp
Garlic grated
4 flakes or 2 tsp
Salt
to taste
Water
just to sprinkle.
Oil or ghee
4tbsp
Cumin seeds powder
1tsp


  • In a processor make a coarse paste of green chillies and coriander leaves.
  • In a bowl, mix grated carrot, coconut, garlic, cumin powder, green chillies and coriander leaves paste and salt.
  • Now add wheat flour and 2tbsps of oil or ghee. Mix well and make a soft dough. (Sprinkle water only if required).
  • Cover the dough and rest for 30mins.
  • Divide dough into 6-8 parts. Roll each part into a ball.
  • Roll out like paratha and fry on griddle by adding oil or ghee both sides.
  • Serve with Cucumber raita and Bottle gourd curry.
 CUCUMBER RAITA:
  • Whip one cup curd and add 1/2 cup of finely chopped cucumber, 1tbsp finely chopped coriander leaves and salt to taste. Mix and serve.
SORAKAYA/BOTTLE GOURD CURRY:

    Tuesday, April 20, 2010

    CHAPATI AND CHOLE CURRY

    For chole curry recipe
    http://paddusrecipehouse.blogspot.com/2010/04/chole.html

    CHOLE CURRY



    Kabuli chana1cup
    Onions 150gms into paste
    Tomatoes150gms into paste
    Ginger Garlic paste1tbsp
    Red chilly powder1tsp
    Green chillies4 into paste
    Turmeric1/4tsp
    Garam masala1tsp
    Dry coconut powder2tbsp
    Chole masala (Everest masala)1tbsp
    Amchur1tsp (optional)
    Oil4tbsp


    • Grind garam masala and dry coconut powder together into fine powder.
    • Soak kabuli chana overnight. Pressure cook chana by adding 1/2tsp of salt and enough water up to 3 steams. Drain the water.
    • Heat oil and fry onions paste, green chillies paste, add turmeric and ginger garlic paste and fry for another 2mins.
    • Now add tomato puree and cook until oil on sides.
    • At this time add all dry ingredients (except amchur) and mix well and allow to fry for 2mins.
    • Add boiled chana and 1/2cup of water and allow to cook for 5mins.
    • Finally add amchur and cook for another 2mins.
    • Ready to serve.

    30mins MEAL

    In 30mins of time I prepared this meal.

    MENU:
    •  Rice
    •  Cauliflower peas fry
    • Menthikura and tomato pappu (menthi leaves and tomato dal)
    • Mamidikayi pachadi (Instant Raw Mango pickle)
    • Papad and majjiga mirapa 
    • Curd
    Rice

    • Cook the rice normally at (1:2) ratio.

    Cauliflower Peas fry:


    Cauliflower into florets1 cup
    Onions1/4th cup sliced
    Fresh peas1/4th cup
    Turmeric1/4th tsp
    Red chilly powder1/2 tsp
    Salt to taste
    Oil 2 tbsp
    Urad dal1/2tsp
    Mustard's1/4 tsp
    Curry leavesfew
    Red chilly one (break into pcs)


    • Boil cauliflower florets for 5min, add salt while boiling. Drain the water.
    • Heat oil and fry urad dal, mustard's, red chilly, turmeric and curry leaves and add onions, boiled cauliflower and peas and mix well.
    • Add salt to taste and red chilly powder and fry for another 5mins.
    • Ready to serve.

    Menthikura and tomato pappu:

    Menthikura/Menthi leaves1/2cup chopped
    Tomatoes1 diced
    Toor Dal1/2cup
    Onion1/4th cup diced
    Green chillies2
    Red chilly powder1tsp
    Turmeric1/4th tsp
    salt to taste
    Tamarind small lemon size (soaked)


    • In pressure pan add washed dal, menthikura/menthi leaves, tomato, green chillies, onion, turmeric, red chilly powder and enough water to cook the dal.
    • Cook until dal is cooked and soft.
    • Now mash the Dal, add tamarind water and salt and allow to boil for 5mins.
    • Now heat 1tbsp of oil and give tempering and pour on Dal. (For tempering - urad dal, mustards, cumin, garlic (flatten), red chilly and curry leaves).
    • Dal is ready.
     Mamidikayi pachadi:(Instant Raw Mango Pickle)
    http://paddusrecipehouse.blogspot.com/2010/04/mamidikayi-pachadi-instant.html

    NOTE: ALL THE THREE RECIPES CAN BE PREPARED IN PARALLEL.


    MAMIDIKAYI PACHADI (INSTANT)



    Pachi mamidikaya1
    Red chilly powder2tsp
    Turmeric1/4tsp
    Salt to taste


    • Peel the mango and chop into big cubes.
    • Put in blender or food processor and grind into coarse paste.
    • Take into a bowl and add red chilly powder, turmeric and salt and mix well with hand.

    FOR TEMPERING:

    Garlic flakes4
    Mustards1/2tsp
    Urad dal1tsp
    Red chilly2 (break into 2)
    Curry leavesfew
    Hing powderpinch
    Oil2tbsp


    • Heat oil and fry the above ingredients and pour on the mango.
    • Mix well and serve with hot rice and ghee.
    RELATED RECIPES

    ALLAM/ GINGER CHUTNEY



    Ginger
    50gms
    Tamarind
    50gms
    Jaggery powder
    2tbsp
    Green chillies
    4 split
    Jeera
    1/2 tbsp
    Oil
    1tbsp
    Salt
    to taste


    • Peel and cut the ginger into small cubes.
    • Soak the tamarind in hot water for 10mins
    • Heat oil and fry jeera and green chillies and ginger. Fry for 10mins on medium low flame.
    • Put fried ginger, tamarind, jaggery and salt in blender or food processor and blend until smooth.
    • Take into serving bowl.

    FOR TEMPERING:


    Oil
    1tsp
    Urad dai
    1tsp
    Mustards
    1/2tsp
    Red chilly
    1
    Curry leaves
    few


    • Heat oil and fry all ingredients and pour on chutney.
    RELATED RECIPES

    Friday, April 9, 2010

    MASALA EGG FRIED RICE



    Eggs6
    Rice 2 cups (rice cooker cup)
    Onions1 cup sliced
    Green chillies6-8 split
    Ginger garlic paste1tbsp
    Turmeric1/4tsp
    Dry Coconut powder2tbsp
    Garam masala powder1tsp
    Salt to taste
    Lime juice3-4tbsp
    Coriander leaves 1/2 cup chopped
    Oil5-6tbsp


    • Cook the rice normally and keep aside.
    • Make a fine powder with dry coconut and garam masala powder(together).
    • Heat oil and fry onions and green chillies. When onions turns into light golden brown add turmeric and ginger garlic paste and fry for 2mins.
    • Add coconut masala and salt and fry for a min.
    • Now add eggs and cook like crumbled eggs. Fry till eggs are completely cooked. 
    • Add rice and lime juice and mix evenly, fry for 2-3mins and finally add chopped coriander, mix and serve.

    PAPIDI CHAAT


    FOR PAPIDI:


    Maida
    1 cup
    Sooji
    1tsp
    Oil
    2tsp
    Salt
    to taste
    Water
    to knead the dough
    Ajwain seeds
    1tsp


    • In a mixing bowl, add all the above ingredients and knead the mixture to form a dough like ball by using little water.
    • Keep aside for 30Min's
    • Make 3-4 equal portions(balls) and flatten them and roll out thin chapati.
    • As shown in the below picture cut the papidi's and deep fry them on low flame until crispy and golden in color like flat puri's. If they puff while frying just press with spoon.



    • Allow to cool down and they are ready to use for papidi chaat.  
    • For one cup maida, can make 40-45 papidi's.



    TO SERVE PER PERSON:


    Curds beaten
    2-3tsp
    Chopped onions
    1tbsp
    Chopped coriander
    1 tbsp
    Tamarind chutney
    1tbsp
    Green chutney
    1tbsp
    Chat masala
    1/4th tsp
    Chopped tomatoes
    1tbsp (optional)
    Mixed mixture (or) sev
    1/4th cup
    • In curds add pinch of cumin seeds powder and pinch of salt and mix well.

      • Arrange papidi's on a plate and apply chutney's on each papidi and top with onions, tomatoes, curds, coriander, sev or mixed mixture and sprinkle chat masala.
      • Serve immediately.
      NOTE:

      •  Recipe for Tamarind chutney 
      http://paddusrecipehouse.blogspot.com/2010/04/sweet-hot-and-tangy-chutney.html

      •  Recipe for Green chutney
      http://paddusrecipehouse.blogspot.com/2010/04/green-chutney.html

      GREEN CHUTNEY



      Coriander leaves1 cup (chopped)
      Mint leaves1/2 cup (chopped)
      Green chillies small4-6 chopped
      Cumin seeds powder1tsp
      Saltto taste
      • Blend all the above ingredients in a blender by adding little water.
      • Preserve in air tight container and refrigerate .
      • Can be  stored upto 4-5days.
      •  This green chutney can be used as dipping (kababs, pakoda, Mirchi Bajji, Cut Mirchi, Wada's etc..,) and topping (Bhel puri, Dahi Puri, Samosa chat, Papidi chat, Vada Pav, etc..,)
         

        Thursday, April 8, 2010

        GRAM DAL CHUTNEY

          FOR GRINDING:

        Roasted garm dal/Chana dal3/4th cup
        Fresh coconut14th cup (grated)
        Green chillies small8-10 (split)
        Cumin seeds1tsp
        Oil1tbsp
        Tamarindkey lime size
        Saltto taste

        FOR TEMPERING:

        Urad dal1tsp
        Mustard's1/2tsp
        Curry leavesfew
        Red chilly 2
        Oil 1tbsp


        • Soak tamarind in water.
        • Dry roast chana dal on low flame. If you are using roasted gram dal (also know as chana dalia) no need to roast.
        • Heat oil, fry cumin seeds and green chillies for 2mins.Remove from flames.
        • Put dal in blender and make into fine powder. Now add soaked tamarind, coconut, salt, fried green chillies and add enough water to grind the chutney.
        • Heat oil and give tempering.
        • Serve with any variety of tiffins. 
        RELATED RECIPES

        SWEET, HOT AND TANGY CHUTNEY



        Tamarind
        Lemon size
        Pitted Dates
        6-8 (chopped)
        Jaggery
        1tbsp
        Salt
        to taste
        Cumin seeds powder
        1tsp
        Red chilly powder
        2tsp
        Amchur
        1tsp


        •  Boil tamarind and chopped dates in half cup water for 5Min's.
        • Grind into puree by adding required water and strain the puree.
        • Add remaining ingredients and mix well and boil for 5Min's.
        • Remove from the flame. Cool down and preserve in air tight container and put it in refrigerator.
        • Can be served in any type of cutlets and chats.
        RELATED RECIPES

        Wednesday, April 7, 2010

        PULLATTU/RICE FLOUR DOSA




        Rice flour1 cup
        Curd (sour)3/4th cup
        Water2 cups
        Onions1/4th cup chopped
        Green chillies4 chopped
        Cumin seeds1/2 tsp
        Ginger 1 tbsp chopped
        Saltto taste


        • In a bowl whip the curd by adding 1/2 cup of water.
        • Add flour, onions, green chillies, cumin seeds, ginger, salt and remaining water (the batter should be little bit thin).

        • Heat dosa pan and the flame should be high before preparing dosa.
        • Take a ladle full of batter and pour on pan starting from sides and finishing off in the middle. Pour one tsp of oil. 
        • Turn to other side after 2-3mins and fry for another 1-2mins.
        • Serve with any pickle or chutney.
        Here in this picture I served dosa with "GRAM DAL CHUTNEY"
        http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html

        Tuesday, April 6, 2010

        RAGADA-PATTIES


        FOR PATTIES:


        Potatoes boiled
        3
        Bread crumbs
        1/2 cup
        Lime juice
        2-3tbsp
        Corn Flour
        2tbsp
        Salt
        to taste
        Oil
        for shallow frying
        Cumin powder
        1tsp
        • Peel the potatoes and mash them.
        • Add bread crumbs, lime juice, corn flour, cumin powder and salt. Knead the mixture.
        • Make 8-12 equal portions (balls) of potato mixture and flatten them like patties or like round cutlets.
        • Shallow fry these patties on both sides by adding tbsp of oil (OR) deep fry in oil.


        FOR RAGADA:


        White peas or Kabuli chana
        1.5 cups
        Onions chopped
        1 cup (chopped)
        Tomatoes medium sized
        2 (puree)
        Green chillies
        4 split
        Red chilly powder
        1 tsp
        Oil
        5 tbsp
        Cloves
        6
        Coriander seeds
        1tsp
        Pepper corns
        10
        Cinnamon
        2 small pieces
        Cardamom
        3
        Ginger and garlic paste
        2 tsp
        Turmeric
        1/4tsp
        Salt
        to taste



        • Dry roast cloves, coriander seeds, pepper corns, cinnamon, cardamom and make into fine powder
        • Soak peas/chana overnight and cook them in pressure cooker by adding 1/2tsp of salt.
        • Heat oil and fry onions and green chillies. When onions are light golden brown add ginger garlic paste and fry for 2-3mins.
        • Now add red chilly powder, turmeric, salt, ground garam masala, 1tsp amchur powder and tomato puree. Fry till oil on sides.
        • Add cooked chana/peas and add little water and cook for another 5mins. The consistency should not be too thick or too lite.
        • Ragada is ready.
        SERVING:

        • Place the cutlet on center of the plate.
        • Pour Ragada and top with sweet chutney, green chutney and whipped curd, onions, lime juice and chopped coriander.
        • Sprinkle chat masala and serve.



        FALUDA/FALOODA





        Whole milk 2 cups
        Rose syrup4 tbsp
        Bambino Vermicelli or Rice noodles1/4th cup
        Basil seeds/Sabja seeds1/2 tbsp
        Vanilla Ice cream4 scoops
        Almond chopped1 tbsp
        Cashews broken1 tbsp
        Sugar1 tbsp


        • Boil milk and add 1tbsp sugar. Keep in the fridge to chill.
        • Soak the basil seeds in cup of hot water for about 30minutes or even more till they swell and chill the seeds.
        • Boil the noodles in water for about 5minutes until soft. Drain and refresh in cold water. Keep covered in the refrigerator till serving time.

        • To serve, mix the milk with sabja seeds and mix well. Divide it into 2 glasses and add 2tbsp of noodles and 2tbsp of rose syrup in each glass.
        • Now put two scoops of ice cream on top of each glass and garnish with chopped dry fruits.
        • Mix gently and serve.

        Monday, April 5, 2010

        MANGO MOCKTAIL



        Raw Mango100gms (cut into pieces)
        Mint leaves2 tbsp (finely chopped)
        Jaggery powder2 tbsp
        Salt3/4th tsp
        Rock saltpinch
        Cumin power1/2 tsp
        Water2.5 cups
        Crushed ice1 cup


        • Peel the mango and cut into pieces and add one cup water and boil the mango.
        • Put boiled mangoes, mint leaves, jaggery, salt, rock salt and cumin powder into food processor or blender for 15 second.
        • Add 1.5 cups of water and blend it for another 5 seconds.
        • Add crushed ice cubes and serve into mocktail glasses.

        Thursday, April 1, 2010

        FISH FRY


        Fish (tilapia/catfish/red snapper)1pound (cut into pieces)
        Red chilly powder2 tsp
        Turmeric1/4tsp
        Saltto taste
        Ginger Garlic paste2 tsp
        Lime juice 2 tbsp

        • Clean, wash and cut fish into 2 inch size cubes. (Here, I used tilapia fillets)
        •  Apply salt, lime juice, ginger garlic paste ,turmeric and red chilly powder.
        • Keep aside for 30mins.
        • Heat frying pan and pour 5tbsp of oil and shallow fry these marinated fish pieces.
        • Fry till fish turns into golden brown color.
        • Garnish with chopped coriander leaves.
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