Friday, September 9, 2016

Chakkuli 2



INGREDIENTS:
3 cups rice flour
3/4 ladle Udad dal dry roasted
2/3 ladle Jeera dry roasted
2/3 ladle Channa dal dry roasted
1 cup Moong daal boiled in 3 cups of water
1/2 cup butter
20-30 Bird eye chillis( crushed) or chilli flakes as required
Salt to taste
Til
Ajwain
Oil for deep frying.
Chakli press

PREPARATION:

  • Dry grind the roasted Udad dal, Channa dal and Jeera.
  • Drain excess water from boiled Dal and keep aside.
  • Take Rice flour in a mixing bowl, add the ground dal powder,and all the ingredients except the Moong dal.
  • Now add little by little Moong dal and start mixing the flour. Once the dough is formed knead it nicely. it should not break in between. if required add Moong dal water for making the dough.
  • Heat the oil in kadai. Now fill the chakli press with the dough and start pressing a long chakli noodle on a cleaned flat surface.
  • Then roll them to make the circle shape and place it on a plate.
  • When oil is hot enough put all the chaklis one by one slowly to avoid any spillage or accidents.
  • Turn them occasionally. Cook them till golden brown. or when the bubble starts remove the chaklis to a tray covered with paper napkins.
  • Serve as tea time snack.

Twist:
1. Directly we can press the chaklis on to hot oil, should be very careful to try this. we get a long noodle shaped chaklis.
2.Dip couple of Chaklis in Sambhar for 2-4 mins then have it for a different taste.


Tuesday, July 12, 2016

Eerully Sambhar( Sambhar with whole onions)



INGREDIENTS:
8-10 small onions/ baby onions
 1 cup Toor dal
2-3 tsp  Sambhar powder
1/4 cup grated Coconut
1 Clove
1 tsp Coriander seeds
1 pinch Hing
A pinch of Turmeric
1/2 lime sized Tamarind / 1 tsp Tamarind paste
3-4 Red Chillis ( or as per requirement)
1 tsp Jaggery
salt to taste

PREPARATION:

  • Peel the onions , put them in a pan with little water, salt. Cook them till they are tender. Keep aside.
  • Now wash the Dal, pressure cook it with a pinch or Turmeric and enough water.
  • Wet grind the coconut with Sambhar powder, Clove,Hing,Coriander, Tamarind/ paste and red Chillis if required.
  • Heat a heavy bottomed wok, pour the Ground paste add little water and let it boil.
  • Mash the cooked Dal a little and and it to boiling Masala give a good stir.
  • Now add the cooked onions, add/ Adjust salt, Water and Jaggery.
  • Let it boil on a low flame for  good 10 mins. Turn off the heat.
  • Serve hot with white rice.

Wednesday, December 9, 2015

Peppar Rasam





INGREDIENTS:
2 small /1 Big Tomato
1 tsp minced garlic
2 cloves Garlic-crushed (Optional)
1 green chilli
1 red Chilli whole
1 tsp mustered seeds
2 tsp grated coconut (Optional)
pinch Turmeric
1-2 tsp Pepper powder (adjust as per requirement)
2 tsp Rasam powder
1/2 tsp Sugar
Salt to taste
1 tbsp Oil
2-4 curry leaves
2 cups water


PREPARATION:

  • Wet grind the Tomatoes, Minced Garlic and Green Chillis
  • Heat Oil in a heavy bottomed wok
  • Add Red Chillis, crushed Garlic, Mustard seeds, Curry leaves
  • Once the Mustard starts spluttering, add the tomato paste.
  • Add water, adjust the consistency to thin.
  • Now add Turmaric, pepper powder, Rasam powder,Sugar, salt.
  • Let it boil for 10-15 mins on a low flame.
  • Now add grated coconut( optional)
  • Now turn off the heat and serve with rice.

Thursday, September 24, 2015

Mooli paratha




INGREDIENTS:
3-4 Moolis
2 cups Whole wheat flour
2-3 tsp chopped Cilantro
2 tsp Red chilli powder/ Flakes
2 tsp Jeera powder
1 tsp Ajwain ( optional)
Salt to taste
Ghee for cooking

PREPARATION:

  • Peel the Moolis and grate them. Sprinkle some salt and keep aside.
  • Now take the Wheat flour, add a little Salt, 1 tsp Ghee and Ajwain in a mixing bowl, add water and make it a nice dough. knead for 4-5 minutes.
  • Now drain the water off Moolis fully. Add cilantro, Chilli powder/ flakes, Jeera powder , Salt and mix it properly.
  • Take a portion of dough roll it to 2-3 inch flat, 3 tsp of mooli masala in the middle of the roti and cover it properly.
  • Now roll the covered ball of dough to 6' flat.
  • Heat the pan/ tawa and cook the Paratha both side with ghee till brown spots are visible.
  • Serve hot with Curd and Pickle.

Rice Paratha

Thanks Neha for sharing a nice recipe of this Rice paratha. I prepare rice roti very often and Adai( similar to Dosa) . But this recipe of yours looks a fusion of both. I tried and I liked it very much. Any one wish to watch the original recipe by Neha hear you go  I have altered this recipe a little to give my own twist



INGREDIENTS FOR PASTE/ BATTER:
1 cup split Chick peas/ Channa Dal
2-3 green Chillis chopped
1 tsp grated ginger
1/4 th cup finally chopped Onion ( optional)
2 tsp finally chopped Corinder/ Cilantro
1 tsp crushed Jeera/ Cumin seeds
1 tsp red Chilli Powder
A pinch Hing
salt to taste

INGREDIENTS FOR ROTI:
1-2 cups Rice flour
1 Cucumber grated
salt to taste

Oil/ Ghee for cooking

PREPARATION:

  • Soak the Channa dal for minimum of 4 hours or over night
  • Wet grind the Channa dal and Ginger (I prefer to grind) with very little water as the batter should be thick.
  • Add all the ingredients from the batter ingredients section, adjust the chillis with the red chilli powder. Keep aside
  • Heat one cup of water in a heavy bottomed pan. Add grated cucumber ad salt as required.
  • Once the water started boiling, add Rice flour slowly. mix it properly so that all the water is absorbed by the rice flour. turn off the heat.
  • Cover the flour and leave for 10 mins. Then knead the dough.
  • Now take small portion of the dough and roll it 5'-6' flat. Put it on a hot tawa/ griddle.
  • On top apply 1-2 tsp of the batter prepared and spread it evenly.
  • Apply Oil/ ghee around the roti and over the batter spread.
  • Cook both the side till little brown spot.
  • Serve hot with spicy coconut chutney or mint chutney.

Thursday, March 13, 2014

Schezwan Sauce

INGREDIENTS:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sausce
1/2 - 1 tsp vinegar
1/2 tsp sugar
salt to taste
2-3 tbsp Oil

PREPARATION:
  • Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
  • heat the oil in a heavy bottomed pan, add garlic and ginger paste.
  • saute it nicely till the golden brown color.
  • Add chopped green chillies and saute it too till raw smell goes off.
  • Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
  • Now add salt, sugar and soya sauce mix it well.
  • Add pepper powder too and mix it well.
  • when the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
  • Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
  • Store in a air tight container and refrigerate 
  • (can be used up to 15-20 days)

Schezwan Fried Rice



INGREDIENTS:
1 cup cooked Long grained rice or Basmati rice.
1/4 cup Cabbage cut in to thin and lengthwise.
1 Onion cut lengthwise.
1/4 cup Beans and capsicum cut length wise (Optional)
2 tbsp of Schezwan sauce(as per your spice tolerance)
Food color orange( Optional)
Salt to taste
3-4 tbsp Oil

For Schezwan Sauce:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sauce
1/2 - 1 tsp vinegar
1/2 tsp sugar
Salt to taste
2-3 tbsp Oil

Method
  • Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
  • Heat the oil in a heavy bottomed pan, add garlic and ginger paste.
  • Saute it nicely till the golden brown color.
  • Add chopped green chillies and saute it too till raw smell goes off.
  • Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
  • Now add salt, sugar and soya sauce mix it well.
  • Add pepper powder too and mix it well.
  • When the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
  • Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
  • Store in a air tight container and refrigerate 
  • (can be used up to 15-20 days)

MAIN COURSE PREPARATION:
  • Heat the Oil in a wok add Onions once the oil is hot enough.
  • Cook till the golden brown and add the other veggies. cook them till cooked and a little crispier.
  • Now add the schezwan sauce mix well. add salt and adjust the taste.
  • Now add the Cooked rice and food color( optional)
  • Mix it properly so that the saucy veggies covers the rice properly.
  • Check for the salt and spiciness  (adjust if required)
  • Serve Hot with boiled veggies or any sauce based gravy.

Tuesday, August 14, 2012

Boiled Veggies


INGREDIENTS:
1 cup mixed veggies (beans, cabbage/lettuce, Capsiscum,Carrot, peas/Sweet corn are better)
1 tsp Chopped green chillis or Chilli paste
4-6 crushed bird's eye chillis
2 cloves Garlic
1 tsp Mediterranean herbs


PREPARATION:

  • Chop all the veggies and  put in a vessel with 2 cups of water.
  • Once the water starts boiling add salt and chillis/ paste, bird's eye chillis.
  • After 5-7 mins add other veggies.Maintain water in the vessel.
  • Once the veggies are boiled ,crush the garlic pods, Herbs and add to this.
  • Cook for another 2-3 mins adjust the salt and turn of the heat.
  • Serve hot as starter.

Pasta (Red Sauce)


INGREDIENTS:
1 cup Pasta
2-4 tbsp Red sauce
1 slice Cheese
1 tsp Soy sauce
 Chopped black olives /jalapeno (optional) 
Salt to taste
Oil

For red sauce:
3-4 red Tomatoes
8 Red chillis ( soaked for an hour)
2 tsp ginger garlic paste
1 tsp Green chilli paste or finally chopped green cillis.
2 tsp Vinegar
1 tsp Basil leaves
Salt to taste
3-4 tbsp Olive oil

PREPARATION:
  • Take 3 cups of water in a vessel and keep on flame.
  • Once the water starts boiling add a tsp of salt and oil Then add pasta to it.
  • Let it cooked soft not too much.
  • Grind the Tomatoes and Red chillis to a smooth paste and keep aside.
  • On the other hand Heat the Olive oil in a frying pan. Add green chillis or paste to it.
  • Then add ginger garlic paste.After 2 mins add the tomato chilli paste to this.
  • Cook for around 5 mins. then add Vinegar, salt and basil leaves.
  • Cook the paste till oil leaves from the edge.
  • You can store this sauce for couple of weeks refrigerated.
  • Once the pasta is cooked drain the excess water and keep aside.
  • Take a frying pan and melt the cheese slice.Optional jalapenos can be added here.
  • Add the Red sauce to this.Then the Soy sauce.
  • When the sauce and cheese mixed nicely add the pasta and mix it well so that the sauce will be coated nicely on pasta.
  • Serve hot.

Friday, July 20, 2012

Baked Vegetables


INGREDIENTS:
1-2 cups Mixed Veggies( capsicum, sweetcorn, french beans,broccoli,cauliflower etc)
1/2 cup Milk
1/4th cup Butter
3-4 tbsp Maida
2 tsp Pepper poewder
2-3 cheese slices
Salt to taste

PREPARATION:

  • Cook the chopped veggies with little salt. They should not be too soft.
  • Now in a pan mix Maida, Butter,Milk,pepper powder.
  • Now place the pan on heat and mix it well then add 2 slices of cheese to the mixture.
  • Add salt as per needed.
  • Once the sauce becomes little thick add cooked veggies to the sauce.
  • when the veggies nicely mixed in, remove from the heat.
  • Now transfer the contents to an Microwave safe container.Place a cheese slice on it.
  • Now keep this container in microwave for 3-5 mins or till the cheese slice spreads nicely and covers the veggies.
  • Serve hot as Main dish or as side dish to Pasta or Macaronis.