Tuesday, December 25, 2007

PUNJABI ALOO AMRITSARI RECIPE

Ingredients:

  • 250gms Aloo (potato)
  • 2 Onions, sliced
  • 2 tsp Ginger-garlic paste
  • 1/2 tsp Ajwain
  • Salt To taste
  • 1/2 cup Besan
  • 1 tsp Corainder Powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Annardana Powder
  • Oil For frying
  • Handful Corainder leaves
Preparation:

* Cut aloo into long pieces.
* Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
* Marinate alu pieces for 15 minutes.
* Heat oil and deep fry the aloo. Keep aside.
* Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
* Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
* Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

Monday, September 3, 2007

ALOO POHA( Potatoes and Beaten Rice) RECIPE

Ingredients:

  • 2 cups Poha (Beaten Rice)
  • 1 Potatoes
  • 1 Onions
  • 2 Green Chillies
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1/4 tsp Mustard Seeds
  • 1 sprig Curry leaves
  • 2 tsp Peanuts
  • 4 tblsp Oil
  • 1 pinch Turmeric powder
  • 1 Lemon
  • Few Corainder leaves
  • Salt to taste

Method
  • Soak the poha in water. Wash and drain all the water.
  • Add some salt , turmeric powder , keep aside.
  • Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
  • Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
  • Add potatoes , saute for few minutes, then add chopped onions, chillies.
  • Cook till they are done. Add the poha, corainder leaves and stir.
  • Keep it on slow flame for 5- 7 minutes.
  • Let it cool for sometime and add then lemon juice.

Thursday, August 9, 2007

Rajma Rasmisa

Ingredients:

  • rajma (kidney beans)- 200 gms
  • cumin seeds - 1/2 tsp
  • onions ( pyaj) (medium-sized and chopped ) - 3 nos.
  • fresh tomato (tamatar) puree - 1 cup
  • ginger (adrak) paste - 1 tblsp
  • green chillies (chopped)- 3-4 nos.
  • cumin seeds powder (jeera powder) - 1 tsp
  • coriander powder (dhania powder) - 1/2 tsp
  • red chilli (lal mirch) powder -1 tsp
  • salt (namak) - to taste
  • oil (tel) - 2 tblsp
  • curd (dahi) - 1/4 cup
  • green coriander leaves (dhania patta) (chopped)- 2 tblsp
How to make rajma rasmisa :
  • Pick, wash and soak the rajma overnight.
  • Boil the soaked rajma till well cooked.
  • Heat oil, add cumin seeds.
  • When it crackles, add chopped onions.
  • Saute it till light golden brown in colour.
  • Add ginger paste and garlic paste and sauté it.
  • Add the tomato puree and sauté it.
  • Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
  • Cook the masala for 5-6 minutes.
  • Add the rajma, mix it well and add half a cup of water.
  • Cook it for another 15- 20 minutes.
  • Garnish with green coriander leaves.

Tuesday, July 3, 2007

Bhindi Bhaji

Ingredients:

  • 1 pound okra
  • 2 medium onions, chopped
  • 1/4 tsp garlic paste or powder
  • 1/4 tsp coriander paste or powder
  • 1/8 tsp cumin
  • 3 large tomatoes
  • 2 tsp oil
  • 1/2 cup chopped cilantro
Method:
  • Cut the tip and the very bottom from the okra just to clean it, but do not slice.
  • Heat oil in a pan over medium heat.
  • Add onion and cook for 3 minutes.
  • Add all ingredients except okra, tomato and cilantro.
  • Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes.
  • Garnish with tomato and cilantro.
  • Serve the bhindi bhaji with rice, naan or pita bread.

Friday, June 29, 2007

Fish Korma

Ingredients:

  • 1 kg fish
  • 1/2 cup curd
  • 1/2 cup onion paste
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp coriander paste
  • 6 cardamom
  • 1 inch cinnamon
  • 2 tsp salt
  • 3/4 cup ghee or oil
  • 6 green chilli
  • 2 tbsp kewra
  • 1 tbsp sugar
  • 1 tbsp lemon juice
Method:
  • Use large fish for korma.
  • Do not cut the fish into too small pieces.
  • Carp is great for Korma.
  • Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
  • Turn over the fish once (be careful).
  • When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
  • When the oil begins to float on top, you are done.
  • Serve fish korma hot with tandoori roti or rice.

Tuesday, June 26, 2007

Chicken Tikka

Ingredients:

  • 1 (3 to 4 pound) chicken
  • 1 1/2 cups yogurt
  • 1 tbsp paprika
  • 4 garlic cloves, pressed
  • 1/8 tsp chili peppers
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cloves
  • A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.
Method
  • Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
  • For the marinade, combine all the remaining ingredients.
  • Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
  • To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Thursday, June 21, 2007

Indian Butter Chicken

Ingredients:

  • 1/4 pint/150ml natural yogurt
  • 2 ounces/50g ground almonds
  • 1 1/2 tsp chili powder
  • 1/4 tsp crushed bay leaves
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1 tsp garam masala
  • 4 green cardamom pods
  • 1 tsp ginger pulp
  • 1 tsp garlic pulp
  • 14 ounce/400g can tomatoes
  • 1 1/4 tsp salt
  • 2 pounds/1kg chicken, skinned, boned and cubed
  • 3 ounces/75g butter
  • 1 tbsp corn oil
  • 2 medium onions, sliced
  • 2 tbsp fresh coriander, chopped
  • 4 tbsp cream
Method
  • Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  • Put the chicken into a large mixing bowl and pour over the yogurt mixture.
  • Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  • Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Wednesday, June 20, 2007

Chilli Paste (Green Or Red)

Ingredients

  • 250 gms. fresh green hot chillies
  • 1 tbsp. oil
  • 1 pinch asafoetida
  • 1 tsp. salt
Method
  • De-stem and clean chillies
  • Heat oil in a frying pan.
  • Add chillies, asafoetida, salt.
  • Stir and cover, remove from fire.
  • Keep covered for 3-4 minutes.
  • Pound without water, or grind in small electric grinder, to form a paste.
  • Do not add water.
  • Store in clean jar, refrigerate.

Monday, June 18, 2007

Tamarind Paste

Ingredients

  • 500 gms tamarind
  • 20 gms. salt
  • 1 tbsp. oil
  • 2 cups hot water
Method
  • Clean and soak tamarind in 1 cup hot water.
  • Take care to remove any seeds that may be in tamarind.
  • Boil in same water after 20 minutes.
  • Cool and blend in mixie till smooth.
  • Add remaining water, mix well.
  • Pass through a sieve, removing any fibres, etc.
  • Heat oil in deep heavy pan.
  • Add tamarind paste, bring to a boil.
  • Add salt, cook till a thick coating consistency is got.
  • Cool completely, stirring in between, fill into clean sterile jar.

Friday, June 15, 2007

White Pepper Powder

Ingredients

  • fresh green pepper
Method
  • To prepare this from fresh pepper, the green peppers are peeled.
  • Then the inner cores are dried and powdered.
  • When commercially ground, the peeling is done in automatic machines.
  • White pepper powder is used, where the taste is supposed to be more sharp.
  • At the same time,the colour of the dish is not affected.

Tuesday, June 12, 2007

Garlic Salt

Ingredients

  • 100 gms. garlic, peeled and chopped
  • 250gms. salt.
  • 1/2 tsp. rice flour
Method
  • Dry garlic in sun till brittle.
  • Grind to a fine powder.
  • Add salt, run grinder for a few seconds.
  • Keep for 2 days for flavour to merge fully in salt.
  • Mix in 1/2 tsp. rice flour
  • Put in sprinkler and use as required.
  • Note: the rice flour will keep the salt from turning lumpy.
  • Store in clean, dry airtight jar.
  • Keeps for over 6 months, easily.

Friday, June 8, 2007

Cardamom Powder

Ingredients

  • cardamom (ilaichi)
Method
  • Remove the lump of blackish seeds from the cardamom
  • Grind them to a powder.
  • The skins are either discarded or mixed into tea leaves, to give a faint fragrance in the tea.
  • Though this is a wonderful way to use the skins, if one has a large quantity, then it is liable to go waste

Tuesday, June 5, 2007

Amchoor (Dried Mango) Powder

Ingredients

  • raw mangoes
Method
  • Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh and lesser fibre.
  • Peel with a vegetable peeler.
  • Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer.
  • The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discolouring.
  • Spread in a dry warm area in the night and spread again as before till the pieces are crisp and brittle.
  • Pound and then run in dry grinder till a fine powder is got.
  • Sieve if required to make even powder.
  • Store in clean sterile airtight jars.

Saturday, June 2, 2007

Jeera (Cumin) Powder

Ingredients

  • cumin seeds
Method
  • Choose plump, brown, aromatic cumin seeds.
  • Warm them a bit over a warm griddle or in a switched off oven, before grinding.
  • Dry grind in a mixer, till crushed fine.
  • Since crushed cumin tends to lose its flavour fast, grind just enough for a fortnight or so.

Wednesday, May 30, 2007

Turmeric Powder

Ingredients

  • fresh turmeric
  • dry turmeric
Method
  • Buy thick firm, healthy ones.
  • Wash in plenty of water
  • Drain water in a large colander
  • Then dry in strong sun.
  • See that they are absolutely dry and brittle, before you pound.
  • If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.
  • Dry turmeric in strong sun for an hour
  • See that they are absolutely dry and brittle, before you pound
  • Pound
  • If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.

Monday, May 28, 2007

Green Chilli Powder

Ingredients

  • green chillies
  • salt
  • oil
  • water
Method
  • Choose healthy firm green chillies.
  • Put plenty of water to boil, add a tsp. of salt to it.
  • When boiling starts, add destalked chillies
  • Boil till they come to the top.
  • Drain, and spread on a thick towel till excess water is drained.
  • Dry in strong sun or in a warm switched off oven,till chillies turn crisp.
  • They will look transparent, once they dry.
  • Pound the chillies adding 1/2 tsp oil
  • These chillies, can be used where spiciness is required, but you do not want the colour chillies.
Eg. White pulaos, white sauce, etc

Saturday, May 26, 2007

Red Chilli Powder

Ingredients

  • 1 kg red dry chilli
  • 1 tsp oil
  • for preseving: small blocks of asafoetida or
  • salt
Method
  • For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.
  • Sun them till crisp.
  • Break off stalks, and discard.
  • While pounding add a tsp. oil to a kg. of chillies.
  • This will keep the sting of the chillies from permeating the air and everybody's nostrils. (It will also act as a preservative.)
  • Pack in ziplock or seamseal polythene bags. Or in sterile glass jars, with airtight lids.
  • Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoilt for longer time
  • For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long

Wednesday, May 23, 2007

Dhania (Coriander Seeds) Powder

Ingredients

  • Corriander seeds
Method
  • Choose crisp green seeds, which do not have teeny holes made by worms.
  • Remove stalks, husk, etc.
  • Place in strong sunlight for 30 minutes
  • Grind to a fine powder.
  • Sieve and grind again the more coarse part of the powder
  • Sieve again
  • Store in clean sterile tightlidded jar.

Tuesday, May 22, 2007

Pizza Tomato Sauce

Ingredients

  • 1 cup tomato puree
  • 1/2 cup onions finely chopped
  • 8-10 flakes garlic
  • 1/2 tbsp. sugar
  • 1/2 tsp. red chilli crushed
  • 1/4 tsp. omam (oregano) seeds
  • 1/4 tsp. cinnamon clove powder
  • 2 tbsp. cornflour
  • 2 tbsp. butter
  • salt to taste
Method
  • Heat butter. Add chopped onions. Stirfry for 2-3 minutes. Add tomato puree, bring to a boil.
  • Pound together garlic, chilli powder, salt, clove-cinnamon powder. Add all ingredients except cornflour, simmer for 5 minutes.
  • Mix cornflour in 1/2 cup water to make smooth paste. Add to the boiling sauce, stirring continuously to avoid lumps.
  • Stir and cook till thick enough to spread on pizza bread. Cool, stirring occasionally, to avoid surface from drying up.

Monday, May 21, 2007

White Sauce

Ingredients

  • 3 cups milk
  • 1/2 cup plain flour
  • 1 tbsp. butter
  • 2 tbsp. cheese grated
  • salt to taste
  • pepper to taste
Method
  • In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
  • Remove and keep aside to cool.
  • Melt butter in the pan, add half the milk.
  • Mix the remaining milk in the cooled flour to form a smooth paste.
  • When milk comes to a boil, add paste and stir continuously.
  • Bring back to a boil.
  • Cook till the sauce is thick enough to coat the back of a spoon thickly.
  • Sprinkle salt and fresh ground pepper and stir to mix well.
  • Add grated cheese to the mixture.
  • Use as required in individual recipes.

Sunday, May 20, 2007

Hot And Sour Sauce

Ingredients

  • 3 ripe tomatoes
  • 1 tbsp. sugar
  • 1 tbsp. vinegar (brown)
  • 1 tsp. soya sauce
  • 1 tsp. chilli sauce
  • 1/2 tsp. ginger finely grated
  • 1 tsp. cornflour
  • salt to taste
Method
  • Wash and wipe tomatoes dry. Chop and boil, without adding water. Take care to stir frequently.
  • When tomatoes get soft, blend to a smooth puree. Strain,discards seeds, skins,etc. Add all other ingredients.
  • Add 2 tbsp. hot water. Mix well. Resume boiling, till sauce is thick enough. Check taste for salt.

Thursday, May 10, 2007

Chinese Schezwan Sauce

Ingredients

  • 25 red chillies (dried long)
  • 3 bulbs garlic, flaked and peeled
  • 10-15 flakes garlic finely chopped
  • 3 green chillies finely chopped
  • 2" piece ginger, peeled and grated
  • 2 white onions finely chopped
  • 1 stalk celery finely chopped
  • 2 tsp. cornflour
  • 1 tbsp. brown vinegar
  • 1 tbsp. sugar
  • 2 pinches ajinomoto (optional)
  • 1 tbsp. oil
Method
  • Boil garlic and red chillies in 2 cups water, for 5 minutes. Drain water, keep aside. Grind chillies,garlic to a paste.
  • Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir. Add celery, onions, stirfry till onions are transparent.
  • Add paste, stirfry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.
  • Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.
  • Bottle, cool, refrigerate, use in chinese cooking as required

Wednesday, May 9, 2007

Pungent Sauce

Ingredients

  • 1 red chilli finely chopped
  • 10 flakes garlic finely chopped
  • 1 tbsp. ginger grated
  • 1 stalk celery finely chopped
  • 1 stalk mint leaves finely chopped
  • 1 spring onion with greens
  • 1 tbsp. cornflour
  • 1 stalk choice of herb (basil, thyme, rosemary)
  • 1-1/2 cups water
  • 1 tsp. soya sauce
  • 1/4 tsp. crushed black pepper
  • 1/2 tsp. sugar
  • salt to taste
  • 1 tsp. oil
Method
  • Dissolve cornflour in 1/2 cup water. Keep aside. Chop herb very fine, keep aside. Heat oil, add ginger, garlic, chillies, stirfry.
  • Add chopped onions, celery, stir. Add remaining 1 cup water. Bring to a boil. Add sugar, salt, soya sauce, mint, herb, pepper.
  • Add cornflour, stir and cook till sauce becomes transparent. Serve hot, with steamed rice, snacks, bhajias, and even soups.

Tuesday, May 8, 2007

Jai Tomato Sauce

Ingredients

  • 2-1/2 kg. ripe tomatoes
  • 200 gms.sugar
  • 1/4 cup salt
  • 1/4 cup red chilli powder
  • 1/2 tsp. citric acid
  • 150 ml. brown cooking vinegar
  • crush to coarse bits:
  • 1" piece cinnamon
  • 6-7 cloves
  • 2 bay leaves
  • 2 large black cardamoms
Method
  • Tie crushed spices in a clean muslin cloth to form a pouch. Wash and wipe tomatoes dry.
  • Chop and boil, without adding water.
  • Take care to stir frequently. When tomatoes get soft, blend to a smooth puree.
  • Strain,discards seeds, skins,etc.
  • Put back to boil in a heavy,deep saucepan. Put in spice bag, allow to boil in it.
  • When reduced to half, add sugar and salt.
  • When almost done (by plate test), add chilli and vinegar. Boil again for 2-3 minutes.
  • Remove spice bag.
  • Take off fire, add citric acid, stir well. Pour into sterile bottles, cool, close caps, seal with wax.
  • Once bottle is opened for use, refrigerate.

Monday, May 7, 2007

Tomato Sauce

Ingredients

  • 1 kg. tomatoes ripe, red, flat small variety
  • 50 gms. onion chopped
  • 25 gms. ginger peeled
  • 10 gms. garlic peeled
  • 2 tsp. chilli powder
  • 3 tsp. salt
  • 100 gms. sugar
  • 3 tbsp. vinegar
  • 1/5 tsp. citric acid dissolved in vinegar
  • 1/5 tsp. sodium benzoate dissolved in 2 tsp. warm water
Tied in a pouch (of muslin cloth):
  • 5 cloves
  • 2" cinnamon stick broken
  • 1 bay leaf
  • 2 cardamoms
  • 1/2 tsp. cumin seeds.
Method
  • Wipe tomatoes clean, nip off base scar. Chop onion, tomatoes roughly. Crush garlic, ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch.
  • Heat while stirring frequently. Do not allow to burn at the bottom.
  • When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc. Add chilli powder,salt and sugar. Boil till consistency achieve plate test. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot.
  • Cap immediately.

Green Chilli Sauce

Ingredients

  • peel garlic, destalk chillies.
  • grind together till fine.
  • add vinegar to help the grinding process.
  • add salt. keep aside.
  • heat oil in a deep pan, add cornflour.
  • stir fry flour for a few seconds.
  • add paste, mix continuously.
  • stir frequently, simmer till thick.
  • bottle in sterile jars, preserve.
Method
  • Wipe chillies clean, destalk and chop.
  • Mix salt and vinegar, to dissolve salt.
  • Add green chillies, marinate for 1 hour.
  • Stir, and dry roast cornflour pan, for a minute.
  • Grind chillies, marinade, cornflour to a fine paste.
  • Heat oil, add mixture, bring to a boil.
  • Simmer till thick, stirring occasionally.
  • Preserve in sterile bottle.

Thursday, May 3, 2007

Chilli Garlic Sauce

Ingredients

  • 500 gms. long red chillies
  • 2 medium bulb garlic
  • 200 gms. salt
  • 300 ml. vinegar
  • 1 tbsp. oil
  • 1-1/2 tbsp. cornflour
Method
  • Peel garlic, destalk chillies.
  • Grind together till fine.
  • Add vinegar to help the grinding process.
  • Add salt. Keep aside.
  • Heat oil in a deep pan, add cornflour.
  • Stir fry flour for a few seconds.
  • Add paste, mix continuously.
  • Stir frequently, simmer till thick.
  • Bottle in sterile jars, preserve.

Thursday, April 26, 2007

Pumpkin (Orange) Sauce

Ingredients

  • 1 kg. orange pumpkin
  • 500 gms. sugar
  • 150 gms. salt
  • 1 small bulb garlic (peeled)
  • 1 tsp. garam masala powder
  • 2 tsp. red chilli powder
  • 400 ml white vinegar
  • 5-6 drops red colour (optional)
  • 3 tbsp. oil
Method
  • Peel and chop pumpkin fine. Take care to discard seeds and stringy pith. Grind garlic to a fine paste.
  • Heat oil in a large pan, add garlic. Saute till light brown, stirring continuously. Add chillies, garam masala, stir for a minute.
  • Add pumpkin and salt. Mix and cover. Simmer stirring occasionally, till pumpkin is soft.
  • Add sugar and cook till a very soft lump is formed.
  • Cool to room temperature. Add vinegar and blend in mixie. Strain and add colour. Mix and preserve.

Tuesday, April 24, 2007

Medu Vada Batter

Ingredients

  • 4 cups urad dal
  • 1 cup short grain rice.
Method
  • Soak for 5-6 hours, grind it fine with minimal water.
  • Just before frying beat well till light, add whole blackpeppers, coconut gratings, green chillies.

Vegetable Pancake Batter

Ingredients

  • 1/2 cup gramflour
  • 1/2 cup rice flour
  • 1 tbsp. plainflour
  • 1 tbsp. semolina
  • 1/2 tsp. baking soda.
Method
  • Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.
  • To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.
  • Proceed to make a medium batter, and spread as for dosas.

Wednesday, April 18, 2007

Moong Dal Pakora Batter

Ingredients

  • 1 cup green gram dal with skin
  • 3 green chillies
  • 1 tsp. grated ginger
  • 1/2 tsp. crushed garlic
  • salt to taste
  • 1/4 cup chopped coriander
  • 1/4 tsp. coarsely crushed coriander seeds
  • 1/2 tsp. coarsely crushed cumin seeds
  • 3-4 pinches baking soda
  • 1 tbsp. hot oil.
Method
  • Soak dal for 2 hours,
  • Grind to a paste with chillies, ginger, garlic, adding as little water as possible.
  • Add all other ingredients just before making pakoras.

Tuesday, April 17, 2007

Appam Batter

Ingredients

  • 1-1/2 cups raw rice
  • 1-1/2 cups parboiled rice
  • 2-3 tbsp. urad dal.
  • 1 cup coconut milk
  • 1/2 tsp. soda bicarb
  • 1 tsp salt
Method
  • Soak for 4 hours in water, wash well
  • Grind to a fine thick paste, keep overnight.
  • Morning add coconut milk, soda bicarb, and salt
  • Beat well.
  • The batter for Appam is ready
  • Apply a little oil on a non-stick or heavy griddle.
  • Pour a ladleful of batter on hot griddle.
  • Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
  • Do not spread with spoon. A thin dosalike pancake must be the result.

Rice Idli Batter

Ingredients

  • 2 cups rice semolina
  • 1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and kept
  • overnight).
Method
  • Soak semolina for 2 hours.
  • Wash well by draining top water 2-3 time till it is white.
  • Mix into the ground dal batter, beat till very light and fluffy, after adding salt.
  • Do not keep the batter too thin.
  • Proceed as for idlis in idli steamer.

Wednesday, April 11, 2007

Coating Batter For Fritters

Ingredients

  • 1 cup plainflour
  • 1 tbsp. cornflour
  • 1 tsbp. rice flour
  • 1/2 tsp. salt
  • ground ginger, garlic, chillies for taste.

Method

  • Mix all the ingredients
  • Add enough water to make a batter which will coat the back of a spoon thinly when
  • dipped.
  • Dip chunks of cauliflower, babycorn, etc. which should have first been boiled to be tender
  • but mushy.
  • Chill the boiled veggies before frying.
  • One may even fry thick rings of onion, capsicums, etc.

Monday, April 9, 2007

Coating Batter For Dipped Bhajias

Ingredients

  • 1 cup gramflour
  • 1 tbsp. rice flour
  • 3/4 tsp. salt
  • few ajwain seeds
  • pinch of asafoetida
  • 1/2 tsp. cumin powder
  • 2-3 pinches baking soda
  • 2 tsp. hot oil (after batter has be prepared).

Method

  • Mix together all the ingredients
  • Make a batter which will coat the back of a spoon thickly, when dipped.
  • One may add ground garlic, ginger, chillies, as desired.
  • Dip chunks of paneer, or sliced capsicums, cucumbers, potato, onions, zuchinni, whole hot green chillies, boiled whole babycorns, etc.

Thursday, April 5, 2007

Handvoh Flour

Ingredients

  • 1 cup wheat
  • 1 cup jowar
  • 1/2 cup rice
  • 1/2 cup bengalgram dal.

Method

  • Roast the grains lightly in a heavy pan, individually.
  • Mix, cool and grind to a flour.
  • Cool, store in airtight container, in dry area.
  • Add water to knead to a smooth dough when required.
  • Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
  • it, press in.
  • Make small hole in it with blunt end of hand churner.
  • Roast on hot griddle over low flame till roasted crisp.

Wednesday, April 4, 2007

Thaalpeeth Flour

Ingredients

  • 1 cup wheat
  • 1 cup jowar
  • 1/2 cup rice
  • 1/2 cup bengalgram dal.

Method

  • Roast the grains lightly in a heavy pan, individually.
  • Mix, cool and grind to a flour.
  • Cool, store in airtight container, in dry area.
  • Add water to knead to a smooth dough when required.
  • Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
    it, press in.
  • Make small hole in it with blunt end of hand churner.
  • Roast on hot griddle over low flame till roasted crisp.

Dhokla Flour

Ingredients

  • 4 cups rice
  • 2 cups bengalgram dal (channa dal)
  • 1 cup urad dal

Method

  • Wash and soak in plenty of water for 2-3 hours.
  • Drain, spread on a clean large kitchen cloth till dry.
  • Dry roast till all moisture is dried up.
  • Grind to a flour of the texture of fine semolina.
  • This may be done in a home flour mill or at the commercial flour mills.
  • Store in dry airtight container.