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.
Tuesday, March 4, 2008
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.
Thursday, February 28, 2008
Ragada Patties
1. Soak 4-5 handful of ragada(white pattani) in water for around 6 hrs.
2.Drain all the water and wash well.
3.Boil this with turmeric powder and salt for around 25-30 min in an open pot until it gets boiled well.
4.Then smash it partially with the back of a spoon/spatula.The consistency will get slightly thicker - homogenous texture.Donot mash evrything - just a partial amoount.
5.Take a teaspoon of oil and fry jeera,curry leaves,onions cut into small pieces,red chilly powder and garam masala. Add the ragada to this with water and boil.
6.Boil around 5 potatoes in water and mash them well with a teaspoon of corn flour.
7.Fry onions,corn,beans,carrot in oil and add these to the mashed potatoes and mix them well.
8.Make medium sized balls from this mixture and flatten them into patties.Donot make them too thin - let the thickness be medium.
9.Shallow fry these in a pan turning them both sides.Donot turn them very often.Leave them for a while on each side so that it gets cooked.
10.While serving add onions cut into small pieces,coriander leaves and lemon juice over these patties along with the ragada.
11.Serve hot.
12.Makes around 4-5 servings.
2.Drain all the water and wash well.
3.Boil this with turmeric powder and salt for around 25-30 min in an open pot until it gets boiled well.
4.Then smash it partially with the back of a spoon/spatula.The consistency will get slightly thicker - homogenous texture.Donot mash evrything - just a partial amoount.
5.Take a teaspoon of oil and fry jeera,curry leaves,onions cut into small pieces,red chilly powder and garam masala. Add the ragada to this with water and boil.
6.Boil around 5 potatoes in water and mash them well with a teaspoon of corn flour.
7.Fry onions,corn,beans,carrot in oil and add these to the mashed potatoes and mix them well.
8.Make medium sized balls from this mixture and flatten them into patties.Donot make them too thin - let the thickness be medium.
9.Shallow fry these in a pan turning them both sides.Donot turn them very often.Leave them for a while on each side so that it gets cooked.
10.While serving add onions cut into small pieces,coriander leaves and lemon juice over these patties along with the ragada.
11.Serve hot.
12.Makes around 4-5 servings.
Subscribe to:
Posts (Atom)