Laccha Paratha

How to make Laccha Paratha

Ingredients:

Maida 1 cup
Ajwain- less than 1/4 tea spoon full
Salt- 1/4 tea spoon full or according to the taste
Ghee - 2 to 3 table spoon full

Method :

1. We will knead the flour to prepare kerala parantha.
2. Add salt in the flour,
3. The ajwain gives the nice aroma when crushed and added in the flour.
4. Add 2 teaspoon full of ghee in it.
   
5. Mix all the ingredients.
6. Knead the flour till it become soft.
7. Press the dough till it becomes smooth.
8. Only 1/3 cup of water is required to knead this much of dough.
9. Knead the flour to turn it soft.
10. The dough is now ready.
11. Cover the dough and leave it for 20 mnts for fermentation.
12. After 20 mnts, Take a small amount of dry  maida to roll out the dough,
13. Divide the dough into three equal parts.
14. Make a ball of each part.
15. Rol in the dry maida.
16. Roll out the ball into a circle of diameter 12-14 inches.
17. We have rolled out a thin parantha .
18. Spread a tea spoon full of ghee on it.
19. Fold the parantha round and round.
20. Make a coil of it by rolling it spirally.
21. Bring its edge on the upper side and fix it there.
22. The ball is now ready and now roll out the prepared ball.
23. Take a small amount of ghee in the tawa.
24. Spread the ghee all across the tawa.
25. Put the parantha on tawa.
26. When the color of upper layer changes , it mean that we turn other side of parantha .
27. The different layer of parantha have started coming out.
28. It is also getting heated from the other side.
29. Apply ghee on the first surface.
30. Turn the side of parantha and apply ghee on the other sode also.
31. Heat the parantha on mid-flame from both sides.
32. Tikk it turns light brown and crispy.
33. All its are becoming crispy now .
34. Take out the parantha from the tawa .
35. Crispy parantha is now ready.

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Moong Dal Puri

How To Make Moong Dal Puri

Ingredients :

1/2 Cup spllit skinless green gram (Dhuli moong dal), soaked
1 12 Cups Whole Wheat Flour (Atta)
1 Teaspoon Ginger Paste
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Garam Masala Powder
Salt to taste
Oil for deep frying

Method :

1) Drai and coarsely grind the moong Dal.

2) Heat two tablespoon oil in a non stick pan. Add ginger paste and saute for half a minute on medium heat. Add chilli powder,coriander powder,cumin powder and garam masala powder and saute for half a minute.

3) Add salt and ground moong dal and saute for three to four minutes. Set aside to cool.

4) Take whole wheat flour ihn a deep bowl. Add salt and sufficent water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes. 

5) Divide both the dough and the stuffing into eight portions each. Take one porrtion of dough in your plam, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a purl of three inch diameter. Simillarly make the rest of the puris.

6) Heat sufficient oil in a Kadai and deep fry the puris, one by one,  till lightly browned. Drain on absorbent paper. Serve hot.



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Dhal puri

How To Make Dhal puri

Ingredients :

Dough :

2 lbs flour
1 tbsp baking powder
1 tbsp salt
4 cups of water at room temperature (more if needed)

1 1/2 lbs yellow split peas
1/2 tbsp turmeric powder
2 hot Scotch bonnet peppers (or as much as you like!)
12 cloves of garlic (or to suit your taste)
2 tbsp ground geera (cumin)
Salt to taste

Method :

Cooking the dhal puri :

a) 1 1/2 cups canola or vegetable oil (more if needed)

Kneading the dough :

a)  Place all dry ingredients and water into a large bowl, and begin kneading until all ingredients combine. The dough should not be too soft or too stiff.

b)  Place dampened cheesecloth or paper towel on dough and let stand for 45 minutes.

Boiling and grinding the dhal :

a)  Place split peas in a pot and fill with water (enough to cover peas), and add turmeric powder.

b)  Boil dhal on high heat for about 15 minutes, or until peas soften, but are still grainy. Do not over boil or it will be difficult to grind. Then let the boiled dhal cool down before grinding.

c)  Using a grinding mill (or food processor), grind the boiled dhal along with the garlic and peppers. Then season the ground dhal with the ground geera and salt.

Loya and filling of loya :

a) Place risen dough onto lightly floured surface and re-knead (~ 1 min).
b)  Divide dough into about 12 loya (balls)
c)  Take a loya and flatten it into a circle.
d)  Place a heaping handful of ground dhal in center of the flattened loya. Then pull edges of dough together and twist, and then gently roll to form a ball.

Cooking the dhal puri :

a)  Place tawa (griddle) on stove top on medium heat and let it heat up until hot.
b)  Roll out the filled loya into a large thin circle (big enough for the tawa), and place on hot tawa and cook on that side for ~1 minute; flip the puri and grease with oil, and let cook for ~1min; flip the puri again and grease with oil and let cook for another minute.
c)  Serve with delicious tarkari or eat just as it is.


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Chicken 65

How to make Chicken 65

Ingredients:

Chicken- 1/2 kg
Egg 1
Black peppar powder- 1 T sp
Garam masal powder-1 spoon
Ginger small garlic cloves-9
Coriander leaves
Cumin-1 spoon
Coriander powder-1 spoon
Red chilly powder-1 spoon Salt to taste
Orange red color
Corn flour-2 spoons
Oil for deep fry
Slice ginger & Garlic & Green chilly
Ajinamoto-1 spoon
Red chilly sauce-2 spoons
Green chilly-3-Slice

Preparation:

1. Make ready all the ingredients.
2. Add washed chicken.
3. Add 2 tb spoons corn flour.
4. Add 1 spoon salt.
5. Add 2 spoons black pepper powder.
6. Add curry & Coriander leaves.
7. Add 1 spoon ginger garlic paste.
8. Add 1 spoon garam masala.
9. Add 1 Egg
10. Add 1 spoon coriander powder.
11. Add 1 spoon ajanamoto and mix well,
12. Marinate 10 mnts.

Method :

1. Heat oil till bubbles come.
2. Drop Marinated Chicken & Fry for 10 mnts on Medium flame.
3. Turn both sides & fry.
4. Fry till golden color.
5. Make ready all Ingredients.
6. Add red color to water .
7. Chicken was well cooked.
8. Take out & Drain Aside.
9. Add 2 spoon oil in a pan.
10. Add cumin.
11. Add ginger slice fry.
12. Add garlic slices & fry.
13. Add green chilly slice & fry.
14. Add ginger garlic paste & fry.
15. Add curry leaves & Coriander leaves.
16. Add red chilly sauce 2 spoon .
17. Add red color water.
18. Add garm masala 1 spoon.
19. Add 100 ml water.
20. Add salt & red chilly powder.
21. Add fried chicken .
22. Fry for 5 minutes on sym.
23. Chicken 65 is ready.

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Dal Fry With Tadka

How To Make Dal Fry With Tadka

Ingredients :

3 Cup Tuver Dal

1/4 cup channa dal
Ghee (clarified butter)
Dry Whole Red Chilis ( Lal mirch)
Mustard seeds (rai)
Cumin seeds (jeera)
Asafoetida (hingh)
Turmeric powder (Haldi)
Curry leaves (Mitho Limbdo)
Onion (dungri) chopped
Tomato chopped
Ginger (Adrak)
Garlic (lasan)
Green chili (hari mirch)

 Salt (namak)
Coriander (dhaniya) powder
Water

Method :

1) Wash and soak both dals for 4-6 hours. Drain out water just before coking.

2) Dals cooked in ghee, also hrlp to digest faster. Ghee 2 table spoons in a cooker. Ghee is corted over in to the path.

3) Add a Dry whole red chilis. the special use for dal tadka and all indian cooking.  

4) Add a Mustard seeds, Cumin seeds, Asafoetida, Turmeric powder, Fresh  curry leaves. And some vegetables onion (chopped) & Tomatoes (chopped)  and staring again.

5) Add Ginger, Garlic, Green chili, adjust your taste and salt to taste, coriander powder and mixer the salted all the masala in vrey well.
   
6) Add to my tuvar daal and now the chana dal and going to add water.

7) This is bececully my though is ready to cover. So i am going to cover pressure cooker. pessure cookre is cooks hourly. cooked is medium heat.

8) Cooked the dal is sepretly. The pressure is open it. Look at this very nice Dal. For easy. we have very most spicy dal.

9) Dal fry is ready .
  


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idiyappam

How to make idiyappam

Ingredients:

Idiyappam flour - 2 cups ( 200 g )
Chopped onion - 1/2 cups
Curry leaves
Curd - 1 tsp
Green chilli - 2 or 3
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Method :

1. If your flous is refrigerated (Chill flour ) boil water like this
2. For room temparature flour water should get boiled like this (Small bubbles starts to appears the sides & bottom )
3. My flour is room temparature.
   
4. If the temparature is below this boiling stage idiyappam will be very rough.
5. If it above this boiling stage idayappam will get over softness .
6. Bubbles are arising from the sides & bottom then turn off tje stove.
7. Add Water slowly dough should be like chapati dough and dont allow ot to dry.
8. Heat the idli pot well enogh before you start to make idiyappam.
9. Don't squeeze it over the same layer.
10. Cover it, so that it will get cooked within 30 to 40 seconds, by this time you can fill the dough again in the idiyappam maker.
11. Cokked well we can squeeze next round iddiyappam over the cooked iddyappam.
12. Flame should be on high mode.
13. The time taken to cook the iddiyappam is as same as filling dough in iddiyappam maker.
14. You must cover the pot to fasten the cokking.
15. Adjust salt now (You can add salt in the curd).
16. It won't be like curd iddiyappam, but the flavour will be very fine by this curd.
17. Add required butter milk for separating idiyyapam, it won't to yet.
18. Butter milk will be absorbed easily by the iddiyappam.
19. Don't use ladle for separating,
20. Heat the kadai andd the Chopped onion, Curry leaves, Curd, Green chilli, Mustard seeds.
21. Fry it till brown.
22. A very tasty iddiyappam is ready.

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Famous Dal Baati

How To Make Famous Dal Baati

Ingredients :

2 Cups Wheat Flour (Atta)
1/2 Cup of Sooji
2 Tbsp Oil
Salt as per taste
4 Tbsp Yogurt
Some Water
1 Cup Tuver Dal

Fry Daal Ingredients :

1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tsp Red Chili powder
1/2 Tsp Turmeric
1/4 Tsp Hing
1 Chopped Onion
1 Chopped Tomato
4 Green Chili
2 Cloves of Garlic chopped
1 Cup Pressure cooked Dal
1 Tbsp Ghee

Method :

1) Mix all the Ingredients  in mixing bowl or a wide plate. Add 4 tbsp of yogurt to this mixture. After all the Ingredients it will look as shown.

2) Add water or yogurt to make a tight dough. Add yogurt to make soft and fluffy baatis.I am adding yogurt. I am also cooking 1 cup tuver dal in pressure cooker. 

3) Make Sure dough is tighter then chapati/poori dough. Preheat your oven at 350 fahrenheit. If your dough gets too soft, add more Sooji or atta. 

4) You will have to apply a lot of effort to knead. It means the dough is tight enough for baati. Divide the dough in equal parts as shown.

5) Make smooth ball (round shape) using your palms. Once done press it in the center... Another One...
   
6) Baatis are ready to go in the oven. You can keep them on a foil or directly on the rack. Oven is pre- heated at 350 F. Meanwhile we'll fry the dal (lentils).

7) To fry dal, We need - 1/2 tsp mustard, 1/2 tsp cumin seed, 1 tsp red chili powder, 1/2 tsp turmeric, 1/4 tsp hing, 1 chopped onion, 1 chopped tomato, 4green chili and 2 cloves of garlic chopped, 1 cup pressure cooked dal.

8) Take 1tbsp of ghee in a pan and heat on medium flame. Add musterd seeds. Add cumin seeds. Add chopped onions. Add green chili and garlic.

9) Let the cook for about 3 minutes. The dal for this recipe is prepared somewhat spicy. So add little extra red chilli powder and green chilies.  

10) Dal should also have strong flavor of garlic. The onions are cooked. Lets add red chili powder, turmeric and asafetida. Mix it.

11) Add tomatoes. Add some water. Lets this cook for 2 minutes. Tomatoes are cooked. Add dal (lentils).

12) After mixing the dal, add more water. Boil dal for only 3-4 minutes after adding water.

13) Add oil from pickle to give it a great colar and flavor. Its 20 minutes since baaties are placed in oven... Keep them for another 30 minutes.

14) After 50 minutes, the baatis are golden brown. Turn off the oven. Take the baatis out of oven.

15) Break the battis dip them in Ghee. Dip the baatis in ghee immediately after taking out. This baatis are ready to serve.

16) Serve with green chutney, pickle and lemon. Garnish dal with coriander.

  

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