Sunday, March 23, 2014

Bread Uttapam

How to make Bread Uttapam

Ingredients:

Bread 4-5 pieces,
Thick yogurt/curd: 1/2 cup
Coarse rava/ sooji quantity: 1/2 cup
All purpose flour/maida: 2 tbsp
Water: 1/2 cup
Fine chopped tomatoes: 1/2 cup
Chopped onions: 1/2 cup
Chopped bell pepper or capsicum: 1/2 cup
Salt to taste
Cokking oil

Method :


  1. Thick yogurt + Maida + Sooji + Bread + Water= In mixture (Grind).
  2. In mixture Fine chopped tomatoes + Fine chopped onions + Chopped bell peppers or capsicum + Add salt to taste = Thick paste.
  3. Heat oil for fry.
  4. Put the required amount of thick paste to fry.
  5. Turn other side with spoon.
  6. Cook till golden brown.
  7. Place them in news paper,excess oil will absorb the news paper.





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Chhole Kulche

How to make Chhole Kulche

Ingredients :

For 4 People :

1-1/2 Cup Drty Peas (matar)
1/4 Cup Lemon Juice
1 Tsp Salt
1/4 Tsp Turmeric Powder
1 Cup chopped Tomato
1/2 Cup Chopped Fresh Coriander Leaves
1 Cup Chopped Onion
2 Tsp Chopped Green Chillies
1/2 Mango Powder
2 Tsp Chaat Masala
3 Pinch Sweet Soda Powder (Meetha soda)
750ml Water (for boiling)

Method :

1) Soak the Dry Peas in water for about 6 hrs. They will fluff and become double in size as well as in quantity. Add dry Peas, 750 ml water, 1/2 Tsp salt & Turmeric Powder in a pressure cocker.

2) Now add 3 Pinch Metha Soda mix well. Now  bring it to a boil high flame. Wait until you get 1 whistle.

3) After a whistle turn the stove on low flame for about 10 minutes. After 10 minutes Switch off the stove.

4) Do not open the lid till it has steam in it. After 10 minutes all steam would have vanished. open the lid you can see that they are now in boiled state. 

5) Mash boiled chhole a bit with the help of a spatula. Take them out in a big bowl. Add chopped Onion, Tomato, Green Chilli & Mango Powder.  

6) Now add chaat masala, chopped fresh coriander leaves. mix well. Add the left over Salt and Lemon juice. Mix well once again.

7) You can more add Salt and chaat masala if you feel the need as per your taste anytime before serving.

8) They are ready to enjoy with Khulche and cucumber & tomato salad. Enjoy with your loved ones.



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Red Rice Flour Puttu

How to make Red Rice Flour Puttu

Ingredients:


Red rice flour
Salt to taste
Boiled water
grated coconut
Puttu maker
butter

Method :

  1. Take red rice flour as much as you require
  2. Salt to tsate
  3. Add littile by littile the boiled water the rice flour and mix it
  4. Repeat it, it should NOT change to dough
  5. Continue to mix it with hand
  6. Beat the mix with a tin or steel cup just like chopping
  7. Now stir it with hand
  8. Now the puttu flour is ready
  9. Take a cup of grated coconut
  10. Add the grated coconut in the flour and stir it
  11. Bring the water to boil in a vessel
  12. Take a puttu maker or a idli cooker
  13. Spread a littile butter onit
  14. Put the mix in it.
  15. Place it on the top of the vessel in the stove, close it with a lid and steam it.
  16. After 5 min., stir the puttu and continue to steam.
  17. In about 7 to 10 minutes, puttu is ready..


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Goli bajje

How to make Goli bajje


Ingredients:


Maida (All purpose flour) - 2 cups
Chana (Black gram) flour - 1/2 cup
Buttermilk - 1/2 cup
Sugar - 2 tsp
Soda Bicarb 1 tsp
Green chillies - 4 chopped
Ginger - 1/2 inch piece chopped
Salt - To taste (Approx. 1 tsp)
Water - 1/2 cup
Oil - For deep frying


Method :


1. Mix buttermilk, Water, Sugar, Soda bicarb and salt together.
Then, mix the sieved all purpose flour, black gram flour, green chillies, and ginger into a bowl.

Tips :Sieving the 2 flours before mixing prevents lumps in the batter and the fitters puff uniformly

2. Now pour the buttermilk mixture into the dry ingredients and mix well. It has to be of chewing gum consistency.
3. This is how the batter is ready. Now it has to be kept to ferment for one hour so that the fritters puff well.
4. Now heat oil on medium flame and slowly slide small balls of batter into hot oil and fry till they turn golden brown colour.
5. Now transfer the fritters into a colander lined with a paper towel to drain the excess oil.. serve them with green chutney.


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Kaanji Vada

How to make Kaanji Vada

Ingredients:

 1 cup moong dal (soaked in water for 4 hours and then rinsed).
1/4 tsp Red powder, 
1 tsp Red mustard seeds powder (Rai powder).
1 tsp Salt and 500 ml water.

Method :

  1. Grind moong dal into fine paste. you can add 2 tsp water also.
  2. Add a pinch of salt and mix the moong dal paste for 5 minu., It helps in making soft vadas.
  3. Take a jar (platic or glass) and add 500 ml water.
  4. Heat oil for frying in a pan. Add small portion af moong dal paste on medium flames.
  5. Fry untill they turn golden brown and then take them out.
  6.  Let the vadas cool down for 10 min, and then add them in kaanjli water.
  7. keep the jar in sunlight or warn place for 2 hrs each for 2 days and then it will be ready to serve.


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Punjabi Chole

How to make Punjabi Chole

Ingredients :

For 4 people :

300gm Chick Pea(White Kabuli Chana)
Wash them and soak overnight in water.
1 Tsp salt
1.5 Litre water
7 Dry pieces of Amla

Make Chole masala :

1-1/2 tsp Roasted Cumin seed
1 Tsp Saunth (Dry Ginger Powder)
1 Tsp Mango Powder
1 Tsp Red chilli Powder
1/2 Tsp Black Salt
1 Tsp Dry Fenugreek Leaves (Kastoori Methi)
3 Pinch Asatoetida
1/2 Tsp Garam masala
1-1/2 Tsp Pomegranate seeds Power(Anaar Dana)
1/4 Tsp Black papper powder
5 Green Chillies slices from center
3 "inch finely vertically sliced Ginger
1 cup Tomato Paste
2 Bay leaves (tej patta)
3 Tsp coriander Powder
4 Black Cardamom
3 Cloves
1/4 Tsp Carom Seeds(Ajwain)
2"Cinnamon
1 Mace (javitri phool)
1/2  Cup finely grated Onion
1 Tsp Salt
2 Tbsp Oil

Method :

1) First of all, lets start with boiling them. Here are theIngredients for boiling: 1 tsp salt and 1.5 Litre water. 

2) 7 Dry pieces of Amla. they help in making the Chhole Black in color and add a tangy flavor.

3) Rinse water from soaked chickPea. Add ChickPea to apressure cooker. Add salt and 1.5 liter water. Add the Amla. Cover the lid of pressure cooker. Put it on high flame and make 2 whistle.

4) After 2 whistles on high flame, keep it on low flame for 30 min. Switch off the stove after 30 min. Do not open the until it has pressure/steam in it.

5) After full steam has vanished, open the lid and check ChickPea for its boiled state. Press the ChickPea with fingers and if it breaks down easily it has boiled. You should remove the Amla pieces now. they have played their part.

6) Take a pan. Add mace, Black Cardamom, Cloves, Cinnamon and Carom Seeds. Put stove on medium flame and roast until they turn light golden brown.

7) Now Grind the roasted raw spices to make a fine powder. Take a bowl, add grinded spices and chilli powder and Mango Powder. Add dry Ginger Powder, roasted Cumin seeds, Coriander powder and Salt. Add black Salt,  dry Fenugreek leaves mix all the spices well.

8) Heat 1/2 tbsp of oil in a pan. In hot oil, add Asafoetida & Bay leaves. Cook for 30 seconds. Keep the stove on medium flame, add grated Onion.

9) Onions have turned golden brown in color, now add tomato paste. Cook tomatoes on medium flame for about 5 minutes.

10) Rinse the boiled ChickPea water. Keep 1/4 cup of this water for use later. Take a pan and boiled ChickPeas. Keep the grated Ginger & Chopped Green chili over ChickPeas as shown.

11) Tomatoes are roasted in 5 min, put them over Chhole as shown. Heat oil pan and keep stove on high flame.

12) Sprinkle the prepared Chhole masala all over the Chhole. Pour the hot Oil over the chhole as shown. Mix well so that each ChickPea is marinated well with the spice/masala.

13) Take 1/4 Cup of the boiled chhole water (which we took out from the boiled chhole) and boil it.

14) Keep the ChickPea pan on high flame for 2 min. Mix well to add the flavor of spices to each ChickPea.

15) panjabi chhole is ready and enjoy for eat.



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Sweet Corn Kosambri

How to make Sweet Corn Kosambri

 Ingredients:

 You will need 1 cup of boiled sweet corn
If boiling in a microwave oven you can directly heat frozen corn for 7 minutes
1 cup of boiled green gram (mung dal)
Wash it and boil it for 8 min., in a microwave woth a glass of water
If you are using a pressure cooker then cook it to half boiled state
1 tsp. of  mustard seeds for the tempering
1/2 a cup of coriander leaves or as per taste
2-3 well chopped green chillies or as per taste
1 cup of freshly greated coconut
Well chopped curry leaves as per taste
2 tsp. of refined sunflower oil
Salt as per tatse
1 lemon

Method :


  1. We will now prepare the tempering.
  2. Add 2 tsp. of oil in a deep frying pan heat it in full flame.
  3. Add the mustard seeds.
  4. Off the gas stove once the seeds start popping.
  5. In the seperate container add the corn.
  6. Now add the boiled green gram and mix.
  7. Add the coriander leaves (as per taste).
  8. Add the chopped curry leaves.
  9. Add the greated coconut.
  10. Add the green chillies and mix it well.
  11. Add the temering.
  12. Now, add salt as per taste.
  13. Squeeze a lemon as shown or as per taste.
  14. Now mix it well.
  15. The salad is now ready to eat. This is very healthy snack.


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Pesarattu Upma

How to make Pesarattu Upma

Ingredients:


Moong dal
giger
2-3 chillies
1 tsp cumin seeds
2 tbsp chopped Onions
1 tbsp chopped ginger
salt to taste
1 cup Suji / Cemolina
1 tbsp chana dal / chickpea
1 tbsp chopped cashew nuts
1 tsp mustard seeds
1 chopped green chilli
1 chopped onion
curry leaves

Method :

  1. soaked moong dal+Ginger+Green chillies+salt+Water=Grind *into paste
  2. Heat oil for deep fry
  3. In pan Oil+Mustard seeds and then Chana dal / chickpea
  4. Cashew nuts+Green chillies+curry leaves+Chopped onions+Salt+Water(3cups) add to boil
  5. Suji + ghee /clarified butter= boil for 10 minutes= Batter
  6. Pour the mixture (Gram flour+Water=thicks mixture) into pan in dosa style +oil+chopped onions+ginger+Cumin seeds+above batter of step 5
  7. Fold it and serve it






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Hyderabadi Egg Biryani



How to make  Hyderabadi Egg Biryani

Ingredients :

Eggs - 3 (Boiled & Peeled)
Greenchilli slices - 5
Bay leaf - 2
Cinamonsticks - 3
Cloves - 4
Greencardamom - 2
Small ginger slices
1 Big onion pieces
Coriander & mint 1/2 cup
Tomato pieces- 1/2 cup
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Garam masala powder - 1 tbsp
Redchilli powder - 1 tbsp
Salt to taste
Ghee - 2 tbsp
Coriander powder - 1 tbsp
Basmati rice 1 cup (wash well soak for 10 mints)

Method :

1) Place Rice & cook add salt & oil and 1/2 cook. Add 1 spn garam masala & cook on medium flame. When rice half cooked (Break in to 2 halfs) 1/2 cooked rice was drain.

2) Eggs are boiled take small thread. Round the egg & drag eggs are equally cut in to half.

3) Place deep bottom bowl. Add 2 tbsp ghee. Add 2 Bay leaves.Add Cinamon sticks & cloves. Add elachi & fry for 2 mints.

4) Add Onion & fry. Add tomato. Fry for 2 mints. Add ginger garlic paste & fry. Add Ginger slices greenchilli slices & fry.

5) Add Coriander & mint. Add Red chilli powder & salt. Add Garam masala & coriander powder. Fry for 5 mints.

6) Add Eggs pieces. Mix slowly & cook for 2 mints.

7) Place per boiled rice by layer. Add Mint coriander. Add Rice. Add Mint coriander. Add ghee.

8) Sprey half Lemon. Cover with silver foil/ Polythene cover & tie.

9) Place lid keep stove on low flame & place tawa. Place bowl & steam for 10 mints.

10) Open & serve hot stir once carefully. Egg Birayani is ready.



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Jeera Rice

How to make Jeera Rice

Ingredients :


1 cup basmati rice soaked in water for 1/2 hour
2 we have removed the extra water from the rice.
3. 2 tbsp ghee (or you can take oil)
4. 2-3 tbsp chopped green coriander
5. 1 tbsp full of cumin seeds.
6. 1 lemon.
7. 1 inch cinnamon, 1 black cardamom, 4 cloves and 7-8 black pepper.
8. 1 tsp salt

Method :


1) Add ghee and let it melt.

2) The ghee has meited. Add cumin seeds and let it fry.

3) Add cinnamon, black cardamom cloves and black pepper, fry it a little.

4) Add the soaked rice. Fry the rice with the spices for 2 minutes.

5) We had taken 1 cup of rie and two cups of water.

6) mix everything nicely. Add salt and mix again.

7) and dim the flame.

8) Take the lemon and squeeze its juice put it in the rice.

9) We will put the lemon juice in the rice.

10) So that the taste and colour comes out rice.

11) Let the rice cook for 5 minutes dim flame and check.

12) Now check the rice. The rice has grown in size.

13) Now we are cooking it again for 5 minutes and now we are checking it. still the nice has water in it. So let it cook for 3 minutes more.

Now serve the Rice.

Mysore Bajji

How to make Mysore Bajj

Ingredients:


Urad dal-1 cup/200 grms (Black or White)
Soaked for 5 hours
Maida approximatly 3 cups/ 3/4 kg
Salt to taste
Pinch of cooking soda
Grind the Urad dal smooth like ldly Batter (Not Loose&Not Tight)
Urad dal batter is ready
Add maida and mix well
Add slat to taste
Ferment over night
Oil-for deep fry/Tissue paper/News paper and mix this Consistancy
After ferment over night batter is ready to cook

Method :

  1. Heat oil for deep fry
  2. When oil gives bubbles, drop some batter balls in oil
  3. The bajji's automatically floats on the oil (This is right heating of oil)
  4. Turn other side with spoon
  5. Cook till golden brown
  6. Place them in news paper,excess oil will absorb the news paper
  7. Yummy maisur bajji's are ready,servw hot with tomato chutny


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Sweet Bonda

How to make Sweet Bonda


Ingredients:


1-cup flour (plain/wheat)
1/2-cup sugar
1/2 table spoon baking powder
3-4 cardamom
1-tbl yogurt
Oil to deep fry
Add pinch of salt

Method :


1. One cup flour (Plain or wheat)
2. 1/2 sugar
3. Cardamom
4. Baking powder 1/2 tea spoon
5. Cooking oil for deep fry.
6. Add flour in bowl.
7. Add sugar
7. Add baking powder
8. Add cardamom powder & 1 table spoon yogurt.
9. Add tittle water to make paste.
10. Pour the batter in heat oil.
11. Fry till get golden brown.
12. Ready to serve with Tea.


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Vegetable Biryani

How to make Vegetable Biryani

Ingredients :

Basmati rice - 1 cup (washed, cleaned and soaked in water for 1/2 hour)
Cumin seeds - 1/2 tsp
Cashew nuts - 2 tbsp
Raisins - 1 tbsp
Turmeric powder - 1/4 tsp
Desi ghee - 1/4 cup
Curd - 1/4 cup
Green chilly - 2 (sliced lengthwise)
Ginger - 1 inch piece (grated)
Saffron - 20-25 threads
Salt - 1.5 tsp
Coriander powder - 1 tsp
Oil - 1/4 cup
Red chilly powder - less then 1/4 tsp
cinnamon - 1/2 inch piece
Black cardamom - 2
Nutmeg (jaifal) - 2 pinch
Bay leaf - 1
Clove - 4-5
Green cardamom -3
Black pepper - 8-10

Vegetable Ingredients :

Cauliflower florets - 1 cup
Green coriander - 2 tbsp (finely chopped)
Capsicum - 1 (cut into 1 inch thin pieces)
Carrot - 1 (cut into 1 inch thin pieces)
beans - 10-12 (cut into 1 inch thin pieces)
Potatoes - 2
tomato - 2
Mint leaves - 10-12

Method :

1) Boil Rice firstly for makeing veg biryani. Boil water for before placing rice in the water. For 1 cup rice we have taken 5 cup water. while boiling rice add ungrinned spices into them.

2) Add bay ieaf, cloves, cinnamon stick, and peeled black cardamom and cover the water so that it boils quickly. Meanwhile cut one cashew nut into 2-3 pieces. When water starts boiling add rice and 1 tsp ghee into the water.
 
3) By adding 1 tsp ghee in water, rice doesn't stick to each other. cook the rice for only 80% only because they will be pressurized (dum) more. Meanwhile fry vegetable in a pan. Add oil in a pan.

4) Firstly boil potatoes. Peel the potatoes. Keep a watch at rice and stir after every 2 minutes. Peel potatoes and slice into long pieces. When oil is hot enough add potatoes in the pan. Rice is  cooked as per the desire.

5) Now strain the rice with help of a sieve. Take out fried potatoes in a plate. Add cauliflower florets and carrot in the pan for frying. Fry on high flame for 1.5 minute only.

6) Keep the vegetables crunchy. Fry capsicum for 1 minute only. We have used vegetable as per the season and perference. Now cut tomatoes for making biryani. Cut them in small chunks.

7) Add cumin seeds, green chilly, ginger, turmeric powder, coriander powder and tomatoes. Cook tomatoes until they get mashed properly.

8) We have boiled ungrinned spices with rice and now we will add rest of the spice by grinding then coarsely. Take 1/2 inch cinnamon, 8-10 black pepper and 2-3 cloves and grind them coarsely. Add these spices in the tomatoes and mix well.

9) Once tomatoes get mashed add curd in the pan. Roast masala until oil starts separating it. Also add beans in the masala as well. Masala is roasted nicely. Now add red chilly powder and salt in the masala.

10) Now add the fried vegetable in the masala. We have prepared vegetable now we will pressurize (dum) the biryani.

11) To pressurize biryani we have placed this utensil on gas and flame is reduced to minimum. Add 1 tsp ghee in the utensil and set one layer of the rice.

12) Now layer the prepared vegetable on top of the rice. cover the rice with vegetable nicely. Layer rest of the rice on top the vegetable.

13) Sprinkle cashew nuts, raisins, green coriander and mint leaves on top of the layered rice. Pour 3-4 tsp of ghee on the surface of biryani. We have already soaked it for 5 minutes before.

14) Add this in biryani. Cover the biryani very nicly and cook for 15 minutes on low flame. After 15 minutes turn off the gas and mix biryani then take it out in the plate.

15) Vegetable biryani is ready.


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Kerala Bonda

How to make Kerala Bonda


Ingredients:


2 Cups of wheat powder
1 cup of fresh cow milk
4 tbs of sugar & 2 tbs of rava
2 tbs of wheat powder
1.2 tsp yeast in 1/4 cup warm water                                          


Method :


1. Mix all above ingredients
2. Heat oil for deep fry.
3. When oil gives bubbles,drop some mixture balls in oil.
4. The ball's automatically floats on the oil (This is right heating of oil).
5. Put the desire amount on mixture with spoon in the pan.
6. Turn other side with spoon.
7. Cook till golden brown.
8. Place them in News Paper plate,excess oil will absorb the Newspaper.
9.  Kerala Bonda are ready, serve hot with tomato chutny.


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