Tuesday, November 30, 2010

Soya chunks Cutlet

Ingredients
Soya chunks (Meel maker) : 1 cup
Onion : 1/2 medium size
Tomato : 1/2 medium size
Carrot : 1 (cut it as small pieces)
Beans : 1/2 cup (cut it as small pieces)
Potato : 1 medium size (boiled)
Corn flour powder : 1/2 cup
Bread gums : 1/2 cup  (Rusk powder)
Red chili powder : 2 tsp
Salt : 1/2 tsp
Garam masala powder : 1/2 tsp

To make soya chunks cutlet
  • Soak the soya chunks for 1 hour and cut in to small pieces
  • Heat the oil in pan add little mustard, onion 
  • Add tomato and fry it, add all the vegetables fry it for 5 minutes 
  • Add salt and soya chunks fry it 5 minutes 
  • Add red chili powder, garam masala powder  and cook it well
  • Add boiled potato and mix it well 
  • Masala should not be watery 
  • Once it become masala switch it off and leave it 5 minutes
  • After it cool down take little masala in hand and make it as shape as u like round or square
  • And roll over the corn flour powder and Rusk powder

  • Heat the oil in pan and fry the cutlets
  • Keep the flame in medium
  • If one side has fryed slightly turn it to other side
  • And serve it hot with hot sauce

Kandarppam

Ingredients
Raw rice : 1 cup
Boiled rice : 1/4 cup
Urud dal : 1/4 cup
Methi seeds : 1/2 tsp
Cardamom : 2
Coconut : 1 cup
Jaggery : 2 cup
Oil : 3 cups

To make kandarppam
  • Soak the boiled rice, Raw rice, Urud dal, methi seeds for 3 hours
  • Grind it in the mixi an make it as idly batter
  • Once it become as idly batter add powdered jaggery and grind it well
  • Add  cardamom and coconut in to the batter and grind it 2 rounds
  • Keep it in the fridge for one day 
Next day
  • Make the kandarppa paniyaram next day 
  • If we are using the batter, 1 hour before keep it out from fridge and mix it well
  • Heat the oil in pan 
  • Keep the flame in medium 
  • Take the batter in medium size spoon and pour it in oil
  • If one side is cooked, slightly turn it to other side 
  • Fry it for 1 minute and remove it from oil and serve it hot
Note : when you add jaggery while grinding it will become more watery, so should not add more water when grinding the rice

Monday, November 22, 2010

Seedai

Ingredients
Raw rice : 5 cups (Jasmine rice, Pacha arisi)
Roasted grams : 1 cup
Coconut : 1 full
Salt : 1 tsp

To make Rice flour
  • Soak the rice for 3 hours 
  • Dry it for 15 minutes in cloth, rice should not dry fully 
  • Grind it in the mixi an make it as powder 
  • Leave it for 24 hours in news paper 
  • After 24hours filter the grinded flour using flour mesh(challadai)
  • Fry it in pan to dry the rice flour for 2 seconds, should not become brown
Fried Rice flour
To make Roasted grams
  • Grind the roasted gram in mixi and make it as powder
  • Filter the grinded roasted gram using flour mesh(challadai)
To make Coconut milk
  • Take 1/2 moodi 
  • Grind it in the mixi with 2 1/2 cups of water
  • Filter the milk
  • Boil the coconut milk (like Rasam, should not boil it fully)
  • Switch it off once start coming up
To make Seedai
  • Take 3 cups from the fried rice flour
  • Take 1 cup from roasted gram
  • Mix it together, add salt 
  • Add little by little coconut milk and make it as chapatti dough
  • Take small small pieces and make it as oval shape in hand 
  • Keep the flame in medium 
  • Fry it in the oil 


Friday, November 19, 2010

Stuffed Chapatti Roll

Ingredients
Stuffing 
Beet root : 1 medium size (Scraped)
Carrot : 1 (Scraped)
Beans : 1/2 cup (Thinly sliced)
Capsicum :1/2 (cut it as cubes)
Mushroom : 5
Soya chunks : 1 cup
Eggs : 3
Onion : 1/2 Big size (Chopped)
Tomato : 1/2
Green chili : 2 chopped
Ginger garlic paste : 1 tsp
Soya sauce : 1 tsp
Tomato sauce : 4 tsp
Garam masala : 1/2 tsp
Coriander leaves : Little
Salt : 1/2 tsp

To make Stuffing for chapatti
  • Soak the soya chunks for 1/2 hour and cut it as small pieces
  • Heat 1 tsp oil add onion fry it 
  • Add beaten eggs and mix it 
  • Keep the flame in mediuam
  • Stir and break up as the eggs began to set
  • Stir well with your ladle to break up and large egg pieces so that every thing in the pan is roughly the same size, Make and keep it aside
  • Heat 2 tsp oil in pan add onion fry it, add green chili, tomato fry it 
  • Add salt, ginger garlic paste and vegetables
  • Mix it well, add mushroom, soya chunks and egg mixture 
  • Add garam masala, soya sauce, tomato sauce mix all together 
  • Switch it off after 5 to 10 minutes and add coriander leaves 
Stuffing for chapatti
  • Make the chapatti an keep it ready for stuffing
  • Take 3 tsp of stuffing and keep it in center of chapatti roll it and serve. 

Thursday, November 18, 2010

Chapatti

Ingredients
Wheat : 1 cup
Cooking oil : 2 tsp
Water : 1/4 cup
Salt : 1/4 tsp

To make Chapatti
  • Warm the oil and water in separate containers
  • Add the oil first in to the wheat flour mix it well by using hands
  • Add salt
  • Add water little by little 
  • Make it as soft dough like elastic but not sticky
  • Keep it aside by closing airtight
  • After 1/2 hour take a small piece 
  • Make it as round shape
  • Flatten the chapatti in round shape with chapatti roller
  • Heat the chapati maker in medium flame
  • Apply little oil 
  • Heat the flattened chapatti until puffed up and golden brown
  • Serve it hot with Kurmas and dal

Wheat/Suji Rava Kitchadi

Ingredients
Wheat / Rava : 2 cup
Onion : 1 big onion
Tomato : 1
Green peace : 1/4 cup
Carrot : 1/2 length (thinly sliced)
Beans : 1/2 cup
Coriander leaves : little
Green chili : 3
Water : 4 cup

To make Wheat / Rava Kitchadi
  • Heat the pan and add wheat rava fry it for 3 minutes in low flame
  • Heat the oil in pan add mustard and urud dal
  • Keep the flame in medium
  • Add onion, Green chilli, tomato and fry it
  • Add all the vegetables  and fry it for 5 minutes 
  • Add salt, water and close the pan 
  • After the water starts boiling 
  • Add the fried wheat rava and mix it well with water
  • Switch it off after 5 minutes
  • Garnish it with coriander leaves

Bread Sweet

Ingredients
Bread : 6 slices
Cashew : 5
Sugar : 5 tsp
Ghee : 2 tsp

To make Bread sweet
  • Cut the bread corners and keep it aside
  • Take the center piece of the bread and grind it in the mixie 
  • Make it as powder
  • Keep the flame in low to medium
  • Heat the ghee in pan and add the bread powder in to the ghee
  • Fry it for 2 minutes 
  • Add cashew and mix it
  • Switch it of after bread becomes dry
  • Add sugar
  • Make it as round balls and serve it

Mushroom Dry masala

Ingredients
Mushroom : 6 pieces (cut in to small pieces)
Big onion : 1 (chopped)
Tomato : 1(chopped)
Ginger garlic paste : 1 tsp
Cinnamon stick : 1
Cloves : 3
Bay leaves: 1
Fennel seeds  : 1 tsp
Green chillies : 2
Coriander leaves : little
Chilli powder : 1 tsp
Salt : 1/4 tsp
water : little

To make Mushroom Dry masala
  • Heat the oil in pan add Cinnamon, bay leaves, cardamom,  cloves, fennel seeds, green chillies and mix it
  • Add chopped onion and tomato, salt 
  • Add ginger garlic paste and fry it for 5 minutes 
  • Add mushroom pieces and chilli powder, water (if spicy required can add extra chilli powder) 
  • Mix it well for 3 minutes
  • once the gravy become dry
  • Switch it off  and garnish it with coriander leaves
  • serve it hot with rice and chapatti 

Coconut Burfi

Ingredients
Coconut : 3 cups
Sugar : 2 cups
Milk : 200 ml
Ghee: 6 tsp
Cordamom
Raisins : 1 tsp

To make Coconut burfi
  • Warm the 100ml milk in pan
  • Keep the flame in medium
  • Add Coconut in to the milk 
  • Mix it well for 5 minutes
  • Coconut should not stick in to the vessel
  • Add sugar and mix it well with coconut 
  • Add 3 tsp ghee in coconut
  • Mix it well for 10 minutes,  later add the rest of the milk and ghee
  • Stir well and cook till soft lump has formed
  • Coconut smell should not come till that have to cook 
  • Add cardamom, raisins and mix it well
  • Take one tray and apply ghee 
  • Pour that coconut mixture in to that 
  • After it cool down cut in to the square shape
  • Store in airtight container