drumstick poricha kuzhambu

How to make drumstick poricha kuzhambu

Ingredients:

Small Onion- 1 cup
Tomayo- 2 nos.
Drumstic 1 or 2 nos.
Curry leave
Tamarind - 1 lemon size or 2 1/2 tsp paste
Chilli powder - 1/2 tsp
Corinder powder - 1tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oi (Gingelly oil prefered)
Mustard seed - 1/4 tsp
Methi seed - 1/4 tsp
Jaggery - small pc

Preparation:

1. Peel, clean and chopped onion - 1cup
2. Chopped tomato - 1 cup
3. Cut the durmstic to 1.5'' Size
4. Take 3 cups of tamarind extract from 1 lemon size tamarind (or) 2-1/2 tsp tamarind paste.

Method :

1. Heat the pan, pour 5 tsp of gingelly oil
2. Add the nustard seeds and methi sedds in the heat oil
3. When spulutterd mustard seed, and onion
4. Fry untill onion changes to transparent, add curry leaves.
5. Add tomato & littile salt(Salt helps to smashed tomato quickly) and fry untill smashed the tomato.
6. Add chilli powder, corinder powder, turmeric powder, salt, extract of tamarind.
7. After boiling, cook for 5 minutes in low flame with clossed lid.
8. After 5 minutes, Open the lid, add the drum stic pieces and stir.
9. Again close the lid & cook for 5 minutes.
10. Again cook without lid, when the oil appears.
11. Add small pieces of jaggery & cook for 2 minutes.
12. Murungakkai poricha kuzhambu is ready.

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Dosa or Dosai

How to make Dosa or Dosai

Ingredients:

Rice
Urad wash - split black gram
Chana dal - Split bengal gram
Methi seeds-finugreek seeds
Salt and Oil
Water 1 cup

Method :

1. Soak all hte ingredients in bowl for at least 6 hours.
2. Take a Non-Stick pan heat it and put some oil and spread it with a napkin.
3. With circular motion spread the batter.
4. Add then spread the batter in the pan.
   
5. Fry it till brown.
6. Put oil around above the dosa and flip it.
7. We don't need to cook it the other side.
8. Take it out carefully in a plate.
9. A very crispy and tasty Rava dosa is ready.

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Rajma Curry

How To Make Rajma Curry

Ingredients :

Kidney beans - 1 cup (washed and soaked overnight or 8-10 hours)
Fine paste of 4 Tomatoes, 2 Geeen chilies, 1 Inch Ginger
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp (finely chopped)
Cumin powder - 1/2 tsp
Garam masala powder - 1/4 cup
Coriander powder - 2 tsp
Turmeric powder - 1/2 cup
Asafoetida - 1-2 pinch
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - more then 1 tsp
Baking soda - 1/3 tsp (Is optional)

Method :

1) Firstly boil rajma. Place soaked rajma in pressure cooker, baking soda, salt and 2 cup water. Cover the cooker and cook for 6-7 minutes.

2) After it simmers once on medium or low flame. Rajma are of three types light brown or chitra rajma, dark brown rajma. they both are equal in size, different in color and also have similar taste.

3) The third type of rajma is Kashmiri or Jummu rajma. They are little sweet in taste but are flavorful.

4) Use any of rajama beans which are easily available in market.

5) Now reduce the flame and cook for 6-7 minutes more. Now prepare masala for rajma in a pan. Add oil in the pan. When oil gets hot.
   
6) Add Asafoetida, Cumin seeds, Turmeric powder. Add Tomato-geeen chilly-ginger paste, Coriander powder, Red chilly powder and Cumin powder.

7) Keep stirring occasionally and cook masala until oil starts floating on the surface. 

8) Masala is ready; now mix rajma into it. Also add salt, garam masala and mix nicely. Add more water if you prefer not having thick gravy.  

9) Also add chopped coriander leaves and reduce the gas to minimum. Now cover the pan and cook for 2-3 minutes more so that spices, And aroma is absorbed in rajma. 

10) Rajma curry is ready, take it out in a bowl. Rajma is ready and smells heaven.



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Sweet and Karam Kozhukattai

How to make Sweet and Karam Kozhukattai

Ingredients:

Raw rice flour -2 cups
Oil- 1 cup
Salt to taste
Water - 4 cups

For Ellu stuffing:
White sesame seed - 100 grams
Cardmam = 2 nos.

Channa dal Stuffing:
Channa dal- 1/2 cup
Jaggery - 3/4 cup
Coconut greated - 2 table tsp
Cardmom - 2 nos

Coconut stuffing:
Coconut greated - 1 cup
Jaggery - 1 cup
Cardmom - 2 nos

Karam stuffing:
Urad dal - 1/2 cup
Red chilli - 3 nos.
Salt to taste     
Coconut greated -2 tea tsp
Mustard - 1/2 tsp
Hing - 1/4 tsp
Green leaves - small qty

Method :

1. Pour to cups of water in a rice a flour and mix well.
2. In the meanwhile, heat the pan with 2 cups of water.
3. Pour 1 tsp Oil
4. Add required qty of salt allow to boil.
5. Now the water is boiling,reduce the flame to sim.
6. Pour the batter into the boiled water and mix well.
7. Stir well untill it becomes like a dough.
8. Now the dough is ready, Cover it with lid, keep it for room temperature
9. Clean the white sosoame seeds.
10. Heat the panast white sesame seed littile by littile.
11. Keep the roasted white sesame for room temperature.
12. Grind the white sesame & cardmom like a powder.
13. Add jaggery into tje ground sesame powder again grind it for 1 minutes.
14. Clean the channa dal,Pressure cooker it with 1 cup of Water for 3 whistle.
15. Take a jaggery in a vessel,
16. Pour 1/4 cup of water and boil it.
17. Now,The jaggery melted well.
18. In a pan, purfy the jaggery  syrup.
19. Boil the purify jaggery, untill comes to thick.
20. Filter the water from cooked chana dal.
21. Keep it from temperature.
22. Grind the cooked chana dal like a powder.
23. When jaggery syrup become thick.
24. Add powder chana dal.
25. Add greated coconut and stir well.
26. Cook untill it leaves the side of the pan.

In other pan:

1. Jaggery + water= boil
2. In a pan, purfy the jaggery  syrup.
3. Boil the purify jaggery, untill comes to thick.
4. Add greated coconut and stir well+Cardamom powder stir well

1. Cook untill it leaves the side of the pan.
   Coconut pooranam is ready.
   Clean, wash the urad dal and soak in water for 1 hr.
   Drain the water of urad dal.
   Grand the chilli, urad dal and salt.
2. In the idli pan, Grease the plate and put mixture like small ball.
3. Steam cook it for 10 minutes.
4. Keep it to cool
5. Crumble the cooked mixture
6. Heat the pan
7. Pour to tsp oil
8. Add mustard in the hot oil
9. Add hing in the cracked mustard and curry leaves.
10. Add steamed mixture.
11. Add grated coconut and stir well.
12. Cook it for 5 minutes.
13. Kara poornam is ready
14. Grease the hands with the oil and knead dough well.
15.  Devide the dough in 4 parts
16. Take it lemon size dough.
17. Take a plastic sheets and greases.
18. Keep the lemon dough and flatten it into small circle.
19. Place 1 tsp chana dal stuffing.
20. Seal hte edge
21. Take a lemon size of dough for coconut stuffing .
22. Make a mini cup by using hands.
23. Place the ellu poornamSeal it.
24. Cook all of them with steam.

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Dal Makhni

How To Make Dal Makhni

Ingredients :

For 2 Poeple :

1/2 Cup Black Gram Whole
1/4 Cup Kidney Beans (Rajma)
1 Cup Tomato paste
3" Inch chopped Ginger
1/2 Tsp Red chilli Powder
1/4 Tsp Garam Masala
1 Tsp Salt
1/2 Tbsp Oil
100gm Butter
1 Piece Mace
2 Inch Cinnamon
2 Black Cardomom
3 Cloves
3 Tsp Coriander Leaves

Method :

1) Add Black gram into a bowl and soak in water properly. Also soak kidney beans separatly. Cover the bowls and keep aside for about 6hrs.

2) Add Soaked black gram and kidney beans in a pressure cooker with water.

3) Add mace, cinnamom, cardomom, cloves, chopped ginger and green chilies. Add 1/2 tbsp oil and salt.

4) Add water and its quantity should be 1 litre in total. Cover the cooker with the lid.

5) After 4 whistles (on high flame), keep the stove on low flame for about 30 minutes.
   
6) After 30 minutes take out all whole spices like cloves, Mace, cardomom, cinnamon.

7) Melt the butter in a pan. In melted butter, add tomato paste. Add red chili powder and garam masala. 

8) Cook on medium flame for about 4 minutes. Add the tomato paste in cooker.

9) Cover the lid and keep it on high flame. After 2 whistles,keep it on low flame for about 30 minutes. 

10) After 30 minutes, mash  the Makhni dal with the help of a spatula as shown, to make it thick.

11) Dal Makhni is ready. Garnish it with Coriander leaves and serve hot. Enjoy the tasty Dal Makhni.



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Dal maharanI

Dal maharani:-

Ingredients:-

1.chana daal 1 cup{washed and soaked in water over night}

2.mash daal 1 cup{washed and soaked in water over night
3.black masoor daal{washed and soaked in water over night}
4.red kidney beans 1 can
5.onions 2 large[grated]
6.tomatoes 3large[grated]
7.cream 1/2 cup

8.butter 1/2 cup
9. oil 1/4 cup
10.fresh coriender1/2 cup
11.1 fresh ginger1 inch [finely chopped]
12.green chilli3[finely chopped]
13.salt 11/2tsp
14.red chilli powder 1 tsp
15.whole  red chilli 6 pieces
16. cumin seeds1 tsp
17.turmeric powder1/2 tsp
18.mustard seeds1/2 tsp
19.3 pints
20.pressure cooker

Recipe:-

[using a pressure cooker, daal will cooked in 25  min,]

1.add chana daal, mash daal, masoor dal,water mix welland close the pressur cooked, once the weight starts to move cook for 25 minutes.

2.once the daal is cooked, add the kidney beans, cook on low flame for 10 mins; and mash a little, and keep a side.
3.in a separate pan heat oil, butter then add the whole red chilli, mustard seeds, cumin seeds mix well and cook on high flame for 2 mins;
4.now add the onions and cook till get soft,then add the tomatoes, ginger, green chilli, turmeric, red chilli powder,salt, water1/4 cups mix well and cook on high flame till the oil comes on the surface.
5.then add the cooked daal mix well, add the coriander, cream mix and cover cook for further 2 to 3 mins;
6.then serve hot with roti, paratha,or rice.

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Amritsari dal

Amritsari dal

Ingredients:-

1.chana dal 1 cupboil with 1\2ts turmeric powder
2.moong dal 2 cups
3.bullet green chillies 5 sliced
4.onion 1 large finely chopped
5.fresh ginger 2 inch
6.tomatoes 4 large sliced
7.fresh coriender1\2 bunch  choped
8.dried fenugreek leaves 2 tbps
9.water 2 large glasses
10.salt 1 tbps
11. red chillie powder 1 tbps
12.mix spices 1 tbps
13.turmeric powder 1/2 tbps
14.cloves 8 pieces
15.cumin seeds 1 tbps
16.cinamon stick 2 inch piece
17.black cardamom 2 pieces
18.black peppercorn 1 tbps
19.clarified butter 1 cup

Recipe:-

1.heat clarified butter in a pan add cinnamon stick,cumin seeds,black cardamom,black peppercorns,cloves, onions and mix well cook till the onions get soft.

2.then add the tomatoes, red chillies powder, turmeric powder,salt mix well cook on high flame till the tomatoesget cooked and clarified butter comes on the surface.
3.then add the both dal in it the julienne ginger{half},water and mix it, cover and cook it on low to medium till the water dries and the butter comes on the surface.
4.once the water dries  add the remaining ginger,green chillies,mix spices, fresh coriender,dried fenugreekleaves  mix well on high flame.
5.now serve hot with naan or roti

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Instant Rava dosa

How to make Instant Rava dosa

Ingredients:

1/2 cup rava
1/2 cup rice flour
2 tbsp plain flour
3-4 tbsp oil
2-3 tbsp chopped green coriander
2 minched green chillies
1/2 tsp ginger paste
1 pinch asafoetida
1/2 tsp Cumin seeds
1/2 crushed black pepper
3/4 tsp salt (According to your taste)

Method :

1. Mix sooji, rice flour and plain and make a batter.
2. Put rava, rice flour and plain flour in a bowl. Add 1 cup of water.
3. Still untiil there are no lumps visible and make a smooth batter.
4. Smooth batter is ready, now add more water.
5. We want to thin water for rava.
6. Add 1/2 cup of water and then add the spices.
7. Green chillies, ginger, greencoriander, salt, asafoetida, Crushed black pepper and cumin seeds.
8. Mix it well and leave it for 10-15 minutes.
9. After 10 minutes, The rava is ready.
10. The consistency of the batter is very smooth and now we will make dosa.
11. Take a Non-Stick pan heat it and put some oil and spread it with a napkin.
12. Before putting the batter stir it.
13. Add then spread the batter in the pan.
14. Fry it till brown.
15. Put oil around above the dosa and flip it.
16. We don't need to cook it the other side.
17. Take it out carefully in a plate.
18. A very crispy and tasty Rava dosa is ready.

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Stuffed Rajasthani Masala Baati

How To Make Stuffed Rajasthani Masala Baati

Ingredients :

Wheat flour - 2 cup
Semolina - 1/2 cup
Ghee - 1/4 cup
Salt- 3/4 tsp (as per taste)
Baking soda - 1/4 tsp
Carom seeds - 1/2 tsp

Stuffing Ingredients :

Potatoes - 2
Green Peas - 1/4 cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 Pinch
Cumin seeds - 1/4 tsp
Garlic paste - 1/2 tsp
Green chilly - 1 (finely chopped)
Mango Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Salt - 1/2 tsp (as per taste)
Turmeric Powder - less then 1/4 tsp
Red chilly Powder - 1/4 tsp

 Method :

1) For making batti knead dough first. Add Semolina, salt, carom seeds and baking soda in the flour. We are using 1/4 tsp baking soda. Mix all ingredients nicly.

2) Add half amount of ghee and keep rest for greasing the baati. Now knead hard dough then that of chapatti. Add little waterat a time and knead dough.

3) Don't keep kneading the dough as we don't want it to be soft. Keep it aside for 1/2 hour for fermenting. We have less the 1 cup of water for kneading this much amount of dough.
 
4) After 1/2 hour start making batti. Turn on the gas. Add oil in the pan and place it on flame for heating. Peel the potatoes. When oil gets hot add cumin seeds and asafoetida.

5) Saute for few minutes. Now add green chilies, ginger, turmeric powder, coriander powder and green peas. Saute green peas for 2 minutes.
   
6) We are using frozen peas but you can also use fresh peas. If using fresh peas then boil them in water first. crumble the potatoes finely. Add potatoes, salt, mango powder, red chilly powder and green coriander leaves.

7) Mix all Ingredients and cook for 2 minutes. Meash the potatoes fienly. Stuffing is ready. Knead the dough again.

8) Now divide dough into small balls for making batti. Make small balls (guava size) like this. Take one ball and with help of fingers flatten it.

9) Fill it with 1-1.5 tsp stuffing. Seal it from all sides like this. Rll it giving a round shape. Like wise make all baatis.

10) We have used potato- paes stuffing for making stuffing. but you can also use paneer- peas, dry fruits, green vegetables, Like beans, cauliflower, cabbage, carrot and so on.

11) Use any stuffing of yur choice. Preheat oven at 230 degree  centigrade. Place baati in oven for baking.

12) Place it on middle rack and set oven at 230 degree centigrade for 10 minutes. Check after 10 minutes.

13) Baati is ready. After cooking for 10 minutes, set the ovenfor 2 more minutes and cook baati again. Now deep piping hot baati in ghee.

14) Tempting and luscious Rajasthani stuffed baati is ready.

  

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Vegetable uthappam

How to make Vegetable uthappam

Ingredients:

Dosa batter - 1 cup
Chopped onion - 1/2
Chopped red capsicum - 1/2
Chopped beana - 4
Chopped carrot - 1
Chopprd green chilli -1

Method :

1. Dosa batter + Green chilli
2. Spread the mixture on pan
3. On mixture (sreaded on pan) + Chopped beans + Chopped carrot + Chopped capsicum + Chopped onion
4. Cover with lid and cook for 2-5 minutes
5.  Spread some oil
   
6. Turn and cook on other side
7. Serve hot

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