Ingredients :
Maida - 1 cup
Hersheys Chocolate Powder - 3 tbspoons
Sweetened Condensed Milk - 200 gms(half tin)
Water - 1 cup
Margarine Butter (unsalted butter sticks) - 1/4 cup (1 full stick)
Baking Powder - 3/4 tsp
Baking Soda - 3/4 tsp
Vanilla Essence/Chocolate Essence - 1 tsp
Procedure :
1.Mix all the powdery stuff and seive for about 3 - 4 times.
2.Mix all the watery stuff and keep aside.After seiving, mix the powdery stuff and the watery stuff.
3.Pre-heat the oven to 375 degrees.Grease the baking pan with butter and just sprinkle maida over it.
4.Pour the mix onto the pan and bake for 30 min without opening.
5.After 30 min, open and check for the condition using a knife.
6.If required, bake for another 5 - 10 min and keep checking intermittently.
7.Remove from the oven and after 10 min, remove from the baking panand place over the seive. 8.Allow it to cool down completely.Once it has cooled down completely, you can cover it with an aluminium foil.
9.Icing can be done the next day.
Tuesday, March 4, 2008
Gongura Thogayal
1.Wash the gongura and dry it in shade.
2.After drying, fry in oil.Keep aside.
3.In oil fry mustard,methi seeds, red chilly.
4.First grind chilly and salt.Then add gongura and grind.
5.Add the ground mixture and fry in oil.
6.Add onions cut into small pieces and fry in oil and mix wt the above mixture.
2.After drying, fry in oil.Keep aside.
3.In oil fry mustard,methi seeds, red chilly.
4.First grind chilly and salt.Then add gongura and grind.
5.Add the ground mixture and fry in oil.
6.Add onions cut into small pieces and fry in oil and mix wt the above mixture.
Vadai(Aama Vadai/Paruppu Vadai)
1.Soak 1 tumbler channa dal, 1/4 tumbler toor dal,2-3 tsp urad dal in water for around an hour.
2.Grind the above with asafoetida and red chillies.
3.Cut green chillies into small pieces and add them to the above.
4.Make them into medium sized patties of uniform thickness - make them thinner.
5.Deep fry in oil.
2.Grind the above with asafoetida and red chillies.
3.Cut green chillies into small pieces and add them to the above.
4.Make them into medium sized patties of uniform thickness - make them thinner.
5.Deep fry in oil.
Adai
1.Soak 1.5 tumblers rice,1/2 tumbler channa dal,1/2 tumbler toor dal, 3 tsp each of urad dal and moong dal in water for around 1-2 hours.
2.Grind the above with red chillies, green chillies and salt.
3.Add asafoetida.
4.Make dosas out of this batter.
5.Serve hot with dosa molaga podi.
2.Grind the above with red chillies, green chillies and salt.
3.Add asafoetida.
4.Make dosas out of this batter.
5.Serve hot with dosa molaga podi.
Pasarat
1.Soak 1 cup moong dal/ green split moong dal. 1 handful of rice in water for 30 min.
2.Grind with red chillies,salt,green chillies and asafoetida.
3.Add jeera after grinding.
4.Then use this batter to make dosas.
5.Serve hot by placing chopped onions(small pieces) with the dosas.6.Side dish could be any chutney or molagai podi(dosa molaga podi).
2.Grind with red chillies,salt,green chillies and asafoetida.
3.Add jeera after grinding.
4.Then use this batter to make dosas.
5.Serve hot by placing chopped onions(small pieces) with the dosas.6.Side dish could be any chutney or molagai podi(dosa molaga podi).
race kozhambu(brinjal/chow chow/ lady's finger)
1.Fry 1 tsp rice,1/2 tsp methis seeds without oil and keep aside.
2.Fry 1/2 tsp each of toor dal, urad dal,moong dal,channa dal, 1 tsp dhaniya, red chillies, pepper and jeera with oil.
3.Grind all the above.
4.Cut either brinjal/chow chow/ lady's finger with green chillies.
5.Add mustard and asafoetida to oil in tawa.Add the vegetables too and fry them for a while.
6.Soak tamarind in water as that for sambar and make an extract.
7.Add the tamarind water to the fried vegetables and add the powdered mixture.
8.Add turmeric and salt and allow to boil.
2.Fry 1/2 tsp each of toor dal, urad dal,moong dal,channa dal, 1 tsp dhaniya, red chillies, pepper and jeera with oil.
3.Grind all the above.
4.Cut either brinjal/chow chow/ lady's finger with green chillies.
5.Add mustard and asafoetida to oil in tawa.Add the vegetables too and fry them for a while.
6.Soak tamarind in water as that for sambar and make an extract.
7.Add the tamarind water to the fried vegetables and add the powdered mixture.
8.Add turmeric and salt and allow to boil.
Kathrikkai - Payatham paruppu(Brinjal + Moong Dal) kootu
1.Fry 1-2 handfuls of moong dal in tawa.No oil in required.
2.Boil it with water.
3.After 3/4 th boil, add brinjals cut into medium-sized pieces, slit green chillies, tomato cut into medium-sized pieces.
4.Add salt and turmeric powder.
5.Allow to boil for some more time.
6.Fry 1/4 tsp urad dal,1/4 tsp jeera, little asafoetida and 2 red chillies and add to the above.
7.Serve hot with rice or rotis.
2.Boil it with water.
3.After 3/4 th boil, add brinjals cut into medium-sized pieces, slit green chillies, tomato cut into medium-sized pieces.
4.Add salt and turmeric powder.
5.Allow to boil for some more time.
6.Fry 1/4 tsp urad dal,1/4 tsp jeera, little asafoetida and 2 red chillies and add to the above.
7.Serve hot with rice or rotis.
Mendhi Mor(Methi and Buttermilk)
1.Churn some amount of curd into buttermilk.
2.Fry methi seeds,red chillies and dhaniya in a tawa.Do not add oil.
3.Grind the fried mixture.
4.Mix the ground powder in the butter milk and add salt and turmeric powder.
5.Fry mustard, asafoetida and curry leaves in ghee and add this to the butter milk.
6.Served with rice.
2.Fry methi seeds,red chillies and dhaniya in a tawa.Do not add oil.
3.Grind the fried mixture.
4.Mix the ground powder in the butter milk and add salt and turmeric powder.
5.Fry mustard, asafoetida and curry leaves in ghee and add this to the butter milk.
6.Served with rice.
Ginger Thogayal
1.Fry mustard, methi seeds,red chillies in oil.
2.Soak a little tamarind in water.
3.Cut ginger into small pieces.
4.Grind the fried mixture,tamarind and the ginger in a mixer.
5.Add a little amount of jaggery too while grinding.
6.Add the ground mixture to a tawa,add salt and fry in a little oil for about 5 min.
2.Soak a little tamarind in water.
3.Cut ginger into small pieces.
4.Grind the fried mixture,tamarind and the ginger in a mixer.
5.Add a little amount of jaggery too while grinding.
6.Add the ground mixture to a tawa,add salt and fry in a little oil for about 5 min.
Mustard - Methi seeds thogayal
1.Fry mustard, methi seeds and red chillies in oil.
2.Soak a little tamarind in water.
3.Grind all of the above and add to the tawa again.
4.Add a little more oil and add salt and fry for about 5 min.
2.Soak a little tamarind in water.
3.Grind all of the above and add to the tawa again.
4.Add a little more oil and add salt and fry for about 5 min.
Green Chilly and Tamarind Thogayal
1.Take aorund 6 tsp of oil in a tawa.
2.Fry mustard, yrad dal, green chillies and asfoetida in oil.
3.Soak tamarind in water.
4.Grind the fried mixture with tamarind.
5.Add this ground mixture to the tawa and add a little more oil and salt and fry for around 5 min.
2.Fry mustard, yrad dal, green chillies and asfoetida in oil.
3.Soak tamarind in water.
4.Grind the fried mixture with tamarind.
5.Add this ground mixture to the tawa and add a little more oil and salt and fry for around 5 min.
Tamarind Thogayal
1.take around 5-6 tsp of oil.
2.Fry mustard, urad dal, red chillies and asafoetida in oil.
3.Soak a little amount of tamarind in water.
4.Grind the fried mixture with tamarind.
5.Add this ground mixture to the tawa and add little more oil and salt and fry for 5 more min.
2.Fry mustard, urad dal, red chillies and asafoetida in oil.
3.Soak a little amount of tamarind in water.
4.Grind the fried mixture with tamarind.
5.Add this ground mixture to the tawa and add little more oil and salt and fry for 5 more min.
Coconut Thogayal
1.Urad dal - 3 tsp, Channa dal - 2 tsp, Red chilly - 5-6, coconut -5-6 tsp grated.
2.Fry the above with a little asafoetida in oil.
3.Soak a little amount of tamarind as that for chutney.
4.Grind the fried mixture along with the tamarind in a mixer.
5.Add salt.
2.Fry the above with a little asafoetida in oil.
3.Soak a little amount of tamarind as that for chutney.
4.Grind the fried mixture along with the tamarind in a mixer.
5.Add salt.
Paruppu Thogayal
1.Take 1 or 1.5 handful of toor dal and 4-5 red chillies.
2.Fry these in oil until the dal is golden brown with asafoetida.
3.Grind in a mixer and add salt.
2.Fry these in oil until the dal is golden brown with asafoetida.
3.Grind in a mixer and add salt.
Gravy (for Cholay/Dum Aaloo,Rajma,Green Sprouts,Green Channa)
1.Grind onions,tomato,dhaniya(4 tsp),pepper(5-6),red chilly(10-12),cinnamon sticks(1 around half an inch),elaichi(2),cloves (krambu)(3-4), ginger(around half an inch) and a tooth of garlic.
2.Take oil in a tawa and add sonf to it.Then add the ground mixture with turmeric powder and salt and allow to boil for around 15 - 20 min.
3.Then add whatever you have boiled - cholay/aaloo/green sprouts/green channa/rajma with little water.
4.Add some more water if required.
2.Take oil in a tawa and add sonf to it.Then add the ground mixture with turmeric powder and salt and allow to boil for around 15 - 20 min.
3.Then add whatever you have boiled - cholay/aaloo/green sprouts/green channa/rajma with little water.
4.Add some more water if required.
Tomato Rice
1.Grind onions,tomato,dhaniya,pepper, red chilly, cinnamon(pattai),elaichi,cloves(krambu),ginger and a tooth of garlic.
2.Add oil to tawa and add a tsp of sonf to this.Cut onions and tomatoes into medium sized pieces and add to this and fry them.
3.Then add the ground mixture and fry for about 15 min.
4.Soak rice in water for around 30 min.Then drain the water and fry this rice with 2 tsp of ghee in a tawa until the moisture content fades.
5.Add this rice to the rice cooker along with the gravy prepared and mix well with the required amount of salt.Use 2 parts of water to cook one part of rice and cook.
6.If required, you can boil 2-3 potatoes in a cooker and cut them into square pieces and add them to the gravy.
7.Serve hot.
2.Add oil to tawa and add a tsp of sonf to this.Cut onions and tomatoes into medium sized pieces and add to this and fry them.
3.Then add the ground mixture and fry for about 15 min.
4.Soak rice in water for around 30 min.Then drain the water and fry this rice with 2 tsp of ghee in a tawa until the moisture content fades.
5.Add this rice to the rice cooker along with the gravy prepared and mix well with the required amount of salt.Use 2 parts of water to cook one part of rice and cook.
6.If required, you can boil 2-3 potatoes in a cooker and cut them into square pieces and add them to the gravy.
7.Serve hot.
Bisibela Bath
1.Fry red chillies(7-8), dhaniya(3-4 tsp) and channa dal(3-4 tsp) in little oil.
2.Powder the above.
3.Soak tamarind as that for sambar and take an extract out of it.
4.Cut onions,capsicum,radish,drum stick, brinjal into medium sized pieces and boil with the tamarind water adding turmeric, salt and asafoetida.
5.Pressure cook rice and toor dal. Ratio is 1 tumbler rice : 1/4 tumbler toor dal.
6.Once the rice and the dal are cooked, add them in small amounts to the boiling tamarind water and vegetable mixture along with the ground powder and stir.
7.Finally add butter and stir well.
8.Serve hot.
2.Powder the above.
3.Soak tamarind as that for sambar and take an extract out of it.
4.Cut onions,capsicum,radish,drum stick, brinjal into medium sized pieces and boil with the tamarind water adding turmeric, salt and asafoetida.
5.Pressure cook rice and toor dal. Ratio is 1 tumbler rice : 1/4 tumbler toor dal.
6.Once the rice and the dal are cooked, add them in small amounts to the boiling tamarind water and vegetable mixture along with the ground powder and stir.
7.Finally add butter and stir well.
8.Serve hot.
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