Thursday 25 November 2010

Pathiri

Ingredients
Roasted fine rice flour : 1 glass
Water : one & a quarter glass
Salt : to taste
Method
Boil water and add salt to taste. Gradually add the flour. Keep stirring continuously. After all the flour has been added lower the flame and cook for a minute. Switch off the stove. Put the contents on a big plate.Knead the dough well while it is still reasonably warm. You have to knead it well using both hands. Well kneaded dough makes the pathiris soft and helps them to puff up. Apply a little coconut oil on your palms to prevent the flour from sticking to your palms.Make small balls of the dough as we do for the chapattis. Flatten it a little with your palms. Dust the chappati board with rice flour. Roll the flattened balls on the wooden board using a chappati roller in the shape of chappatis. Place a non stick tawa on a medium flame. When the tawa is hot, place the pathiris on it. Steam passes through it within a few seconds. Turn over the pathiri. This time wait a little longer till the ends of the pathiri are a little crisp and cooked. Then turn it over again. The pathiri soon puffs up. Remove the pan and place it on a plate. Serve with coconut milk and chicken curry or mutton curry.

Wednesday 24 November 2010

Dal ke ladoo , A sweet dish for the winter

Dal ke ladoo is a traditional Rajasthani home-made sweet dish normally consumed during winter.
Ingredients
Split green gram : 500 gm
Sugar , powdered : 500 gm
Almonds, partly grounded : 250 gm
Cardamom : 10 gm
Saffron : 1 gm
Ghee : 250 gm
Method

Soak the green gram for two to three hours. Grind into fine paste without adding water. Take a pan and add 50 gm of ghee, when it melts add the ground paste. Saute the paste for about thirty minutes till it turns light brown in colour. Keep adding ghee at intervals to ensure the paste doesn't stick to the pan. Keep aside the mixture for an hour and let it cool. Add the sugar, almonds, cardamom and saffron to it. Mix well. Shape small balls from the mixture.

Ariunda , A tasty evening snack.

Ingredients
Chemba rice : 1 cup
Grated coconut :1 cup
Grated jagerry : quarter cup
Cardamom : 1
Method

Wash the rice fry it in a deep tawa till it becomes golden brown grind the rice to a coarse powder while it is still hot in a mixie. Add the rest of the ingredients to the rice and grind it again for a minute. Make it into small balls it can be served as an evening snack.

Akki rotti , The goodness of Val beans with the crispness of Indian bread.

Ingredients
Rice flour : 2 cups
Onions ,chopped fine : 1/2 cup
Green chilli ,chopped fine : 1-2
Grated coriander ,chopped fine : 1/4 cup
Curry leaves : a few
Cumin : 1 teaspoon
Asafoetida : 1/2 teaspoon
Salt : to taste
Water : 1/2 cup
Method

Mix all the ingredients (except water) in a basin taste the mixture of salt add water gradually and mix to make a soft dough (similar to murukku mixture). Divide the dough into medium sized balls.Take a thick bottomed kadui and coat it with 11/2 teaspoons of oil. Spread the dough evenly on the bottom of the kadai using your fingers make a hole in the center cover it with a lid.Place on fire and cook evenly exposing the kadai on the fire on all side till the rotti starts lifting off it.Remove from fire.For the next rotti, wash and cool the kadai, and wipe dry before applying oil and repeating the procedure. A tava can also be used.Add a little ghee for taste. Serve hot with thokku or avakai pickle.

Chettinad Chicken Curry

Ingredients
Chicken : 1 kg
Poppy seeds : 2 teaspoons
Grated coconut : half cup

Fennel seeds : 1 teaspoon
Coriander seeds : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Whole red chillies : 6 to 8
Kalpasi (black stone flower) : 1 teaspoon
Marathi mokku (dried flower pods) : 1 teaspoon
Cinnamon : one-inch stick
Green cardamom : three
Cloves : two
Turmeric powder : 1/2 teaspoon
Onion : one large
Chopped ginger : 2 teaspoons
Chopped garlic : 2 teaspoons
Chopped star anise : half
Red chilli powder : 1 teaspoon
Medium tomatoes : three
Lemon : one
Curry leaves :10 to 12
Fresh coriander : for garnish.
Method

Clean the chicken remove the skin and cut it into small pieces. Chop the onions and tomatoes separately. Roast the whole red chilies, grated coconut, poppy seeds, kalpasi, marathi, mokku, coriander seed, cumin seeds, green cardamom, cloves, cinnamon star anise and fennel seed in oil. Then grind to paste for 20 minutes along with ginger and garlic.Heat the oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time. Add the chili powder tomatoes and turmeric powder and sauté. Add the chicken, mix and cook for five minutes and then add 2 cups of water and lemon juice. Cover and cook till the chicken is done. Serve it hot with garnished with coriander leaves and accompanied by boiled rice, chapathis, rotis  or tandoori naan.

Nellore chapla koora.

Ingredients
Seer fish : 800 gm
Tomato puree : 500 ml

Ginger : 20 gm
Garlic : 20 gm
Green chilly sliced : 10 gm
Mustard seeds : 5 gm
Fenugreek seeds (whole) : 5 gm
Curry leaves : 2 gm
Coriander leaves : 5 gm
Kashmiri chilly powder : 70 gm
Turmeric powder : 10 gm
Fenugreek powder : 3 gm
Onions chopped : 100 gm
Tamarind pulp : 20 ml
Oil : 150 ml
Method

Heat oil in a pan. Add mustard seed and fenugreek. After it crackles and sliced ginger, garlic,green chilly, curry leaves, chopped onions and sauté well. Add fresh tomato puree. Add coriander, chilly, turmeric powder, salt and add some water for gravy. Add fish and bring to boil. Add tamarind pulp, fenugreek powder and cook for five minutes. Adjust the seasoning. Garnish with chopped coriander leaves. Serve hot with Indian bread or rice.

Lobster Masala

Ingredients
Lobster : 300 gm
Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Ginger-garlic paste : 1 teaspoon
Curry leaves : a sprig
Chilly powder : 2 teaspoon
Coriander powder : 2 teaspoon
Turmeric powder : 1/4 teaspoon
Garam masala :1/4 teaspoon
Fennel seeds (perum jeerakam) : 1/4 teaspoon
Oil : 1/2 cup
Salt to taste
Method

Heat the oil and sauté the onion till it becomes soft. Add the ginger garlic paste and curry leaves and sauté well. Add tomatoes and sauté again on the medium heat till mixture is blended well like a gravy and keep aside.Add the different masala powders and fennel and grind in the mixie with a little water till a paste like consistency is achieved.Put this masala into the pan and sauté again on low heat till the masala exudes the fragrance of the spices in it and the mixture starts leaving the sides of the pan. Now add the lobster cook for about 10 15 minutes.Garnish with curry leaves and serve hot.
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