Ingredients:
1
cup bengal gram flour 1
cup sugar 2
1/2 cups ghee 1
cup water 1/2
tsp cardomom powder
Method:
Sieve
the bengal gram flour (besan). Roast
it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside. Heat
half the ghee (clarified butter) (1 1/4 cup) in a pan. Put
the sugar in another pan and add 1 cup of water to it. Cook till it
becomes sticky syrup. It should not become stringy. Add
the roasted flour to the sugar syrup stirring constantly. Take off the
flame for a second while you get the melted ghee ready. Pour
the ghee in a steady stream into the flour and sugar mixture while
stirring. You need an extra hand here. Add
the rest of the ghee and stir in. Cook till the mixture turns light brown
and becomes porous and spongy like bread. Sprinkle
the cardamom powder over the mixture and turn out immediately into a
9" shallow cake pan or a thali. The
mixture sets within a minute. With
a sharp knife cut into 1 1/2 inch squares at immediately.
Ingridients
Chilly powder-1 tsp turmeric powder-1/2tsp ginger paste-1/4tsp garlic paste-1/4tsp Shallots - 4 pepper powder-1/4tsp salt to taste
For fry
Oil to fry ginger 1/4 tsp choped garlic -2 cloves crushed Curry leaves - 1 spring
Method
Grind all ingredients with little water to make it into a paste. Marinate the fish with it. Keep aside for 20- 30mins In hot fry wok.. Add oil. Add ginger, garlic,curry leaves. When it turns brown slowly dip n the fish to fry. Fry well till the fish is done. Scoop it out and serve on platter granished with greenchillies..Onion slices and curry leaves.
Ingredients
500 gm: Minced mutton/lamb/beef (weighed after
de-boning) 250 gm: Methi leaves-cleaned, washed and chopped 1 cup: Grated onions 2 cup: Chopped toatoes 1 tsp: Ginger paste 1 tsp: Garlic paste 2 tsp: Cumin seeds 1 tsp: Garam masala 1 tbsp: Powdered coriander seeds 1/2 tsp: Turmeric 1/2 tsp: Powdered black pepper 1/2 tsp: Powdered red pepper 2-3: Bay leaves 1/2 cup/ (120 gm): Oil 1 tbsp: Salt
Method
Heat oil and add the cumin seeds. When the seeds splutter, add the garlic, ginger,
onions, bay leaves and the garam masala, and stir-fry, till the fat
separates. Add the tomatoes and continue to stir-fry till the fat
separates once again, then add the salt, coriander, turmeric, red and
black pepper Over high heat, add the meat, stir a few times till the
colour changes, and then lower the heat. Continue to stir fry, till the keema is almost cooked
through. Add the fenugreek leaves and cook till fat separates
once again. Serve hot.
Ingredients
1 long purple brinjal(eggplant), cut into large pieces 1 1/2 cup raw rice, washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice
Method
Fry in the 1 tsp oil 4 out of 5 red chillies,
turmeric,cloves, cinammon, cumin, coriander and peppercorns. Powder them using a coffee grinder and set
aside. Heat the ghee in a pan and add the mustard seeds, red
chilli, green chillies, urad dal and channa dal. When the seasoning is almost done, add the brinjal
pieces and fry till the brinjal is done. Now add the buttermilk and mix well. Add the powdered masala and mix. Add salt to taste. Bring to a boil and remove. Mix this with the cooked rice and heat through. Serve hot.
Ingredients
1 cup oats 1/2 cup Redgram dal (Tur dal) Tamarind- a small lemon size 1 tsp Mustard seeds 1 tsp Bengalgram dal 1 tsp Blackgram dal Groundnuts- few Curry leaves- few Carrot- 1 1/4 cup Peas Beans- 10 1/4 tsp Turmeric powder Jaggery- little Water Coriander leaves for garnishing Salt to taste 2 tbsp Oil
For masala paste
1 1/2 tsp Bengalgram dal 1 tsp Blackgram dal 1/2 tsp Coriander seeds 2 Red chilli Cinnamon stick- a small piece 2 Cloves 2 Cardamom 3 tsps Coconut powder
Method
Cut the carrot and beans into long pieces. Clean the oats and dal and pressure
cook it. Soak the tamarind in some water and extract the juice. Roast the masala ingredients and grind it to a paste. Heat oil, add mustard seeds, bengalgram dal, blackgram dal. When it starts
spluttering, add the curry leaves, groundnuts, turmeric powder and finally the
extracted tamarind juice. Add the masala paste, salt, vegetables and jaggery.
Let it cook for some time. Finally add the cooked oats and dal and mix well. Bring it to a boil. Garnish with coriander leaves and some ghee. Serve hot.
Ingredients
500g medium sized peeled prawns 1 tbsp of tamarind pulp 2 tbsp garlic finely chopped 1 tbsp ginger finely chopped 1/2 cup coconut milk 1/2 tsp chilli powder 1/2 tsp turmeric powder 2 green chillies finely chopped 3 tbsp of veg oil Salt for taste Fresh coriander leaves for garnish
Method
Mix garlic, ginger, turmeric, chilli powder
and salt, make a paste. Marinate the prawns with above paste and
refrigerate for 20 mins. Heat the oil in a large sauce pan. Add
prawns and cook for 2 to 3 minutes or until lightly brown. Turn heat to medium and add coconut
milk, tamarind pulp and green chillies. Bring the sauce to simmer and turn off
the heat. Garnish with fresh coriander leaves.
Ingredients
1 cup
Tuvar (Toor) Daal 1 Pinch
Turmeric Powder Salt To
Taste 1 Lemons 1/2 tsp
Jaggery 1 Pinch
Asafoetida 1 tbsp
Ghee 2 Dry Red
Chillies 1/4 tsp
Cumin Seeds 3 Garlic
Cloves
Method
Pressure
cook tuvar dal with sufficient water and turmeric powder. Mash the
dal, after it has been cooked. Chop the
garlic cloves finely. Heat the
ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till
they pop up. Add the
dal with 2 cups of water and salt. Cook until
the toor daal boils, then add jaggery. Cook for 4-5 minutes more. When the
tuvar dal is cooled add lemon juice and serve.
