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Monday, January 08, 2018

KOLLU PAKODA.


NEEDED
Kollu/ horse gram - 1/4 cup
Toovar dal - 1/2 cup
Channa dal - 1/2 cup
Green chilly
Small piece ginger
Little curry leaves
Salt
1 big onion chopped
Little corriander

METHOD
Soak kollu seperately for 5 hrs.
Soak toovar and Channa dal for an hour .
Then wash and drain the water from both.
( In kollu sometimes there may be small small stones , so clean it properly.)
Now grind kollu , toovar dal , Channa dal ,green chilli, curry leaves, ginger.
Grind coarsely ,add little water if required.
Transfer it to a bowl.
Add salt , corriander and onion .mix well.
Heat oil in a pan , medium flame.
Make pakoda , fry till golden brown.
( Can make without adding onion also)

Sunday, December 17, 2017

WHEAT NAMKEEN


NEEDED
Wheat flour - 2 cups
Salt to taste
Haldi/ turmeric powder - little
Dhaniya jeera powder - 2 tsp
Hing
Chilly powder
Kasuri methi - very little ( crushed)
Or u can add finely chopped methi leaves- little  ( wash well before adding)
Water as required
Oil for frying

METHOD
In a bowl add wheat flour, chilly powder, salt, hing , turmeric, dhanajeera powder, chopped methi leaves.
Knead it to a tight dough. (Can add 2 tsp oil )
This is same as we do for methi roti.
Divide the dough and  make balls .

Dust it with wheat flour and roll it to a roti ,  and using a knife cut to small  pieces ( vertical stripes, then cut horizontal )

Heat oil in a pan , keep in medium flame.
Put the pieces and deep fry  till golden brown and remove .(  It should be crisp)

Note :
Don't keep in a high flame while frying , it will turn black.
Add little methi .






Thursday, December 14, 2017

TIL WHEAT BURFI


NEEDED
White til /Ellu/ sesame Seed- 1 cup (130gms)
Wheat flour - 1 cup (150gms)
Ghee - less than 1/2 cup (100gms)
Cashew ,badam - 15 (chopped)
Sugar - 1 cup (250 gms)
Little elachi powder

METHOD
In a pan dry roast til on a medium flame.
Slightly roast  the til, and remove when it cracks and colt slightly changes.
Transfer it to a bowl.
In a same pan add ghee and the wheat flour .
Roast on a medium flame, till the colour change to light brown and  nice aroma comes.
( Stir constant so that it doesn't  get burnt)
Remove and keep aside.
In the same pan add sugar and 1/2 cup water.
The sugar should dissolve and should get 1 string consistency.
Then add the wheat flour, til , nuts and elachi powder.
Mix well for 2 minutes and remove.
(Grease a plate with little ghee and keep ready)
Spread in a greased plate.
Allow it to  set, and put pieces.

Note:
After adding all the ingredients , it gets thick very soon .so  remove after 2 min.
R it will become  hard .

Thursday, December 07, 2017

RICE PURAN POLI


Tried this poli with the cooked rice and  dal .very simple to make ,no special preparation required  for making this .

NEEDED
FOR  DOUGH
Wheat flour - 1 cup
Maida - 1 cup
Water as required
Turmeric powder - 1 tsp
Til oil - 1/4 cup
Pinch salt

Knead this to a soft  dough , and keep aside for 1/2 hr.

FOR PURAN
Cooked rice - 1 cup
Cooked toovar dal - 1 cup
Jaggery - 1 cup ( depending on the sweetness of the jaggery)
Elachi powder - little
Ghee - 2 tsp

METHOD
In a pan add 1 tsp ghee and add the mashed  toovar dal .
Add the jaggery .
Stir constant on a medium flame.
This will loosen , when the jaggery melts .
Then add the cooked  rice. ( mash and add )
Stir constant ,add elachi powder, 1 tsp ghee .
It will  become thick ,remove and  transfer to a bowl .
Allow it to cool.

Now take the the dough , make small balls.
Then make a small round with this , (  like puri).
Keep the stuffing in the middle , close from all the sides.
Dust it with wheat flour and again roll it to a small roti .
( Don't make it too big)
In a tawa add the poli and cook on both the sides on a medium flame.
Remove and then add little ghee on the poli and serve hot.







Thursday, November 30, 2017

Easy CHUTNEY

NEEDED
corriander - 1 cup ( this time i used maximum tender corriander sticks and little of the leaves)
tomato - 1 big - roughly chop
little tamarind
green chilly - 2 to 3
salt
grated coconut - 1/2 cup
2 tsp - oil
1/2 tsp - mustard
4 tsp - urad dal

METHOD

  • in a pan add 1 tsp oil and add the urad dal .
  • add the tomato and green chilly .
  • fry for 2 min  and add the corriander , fry for a minute  .
  • remove ,add salt , tamarind  and coconut.
  • then grind to a smooth paste adding water as required.
  • transfer the chutney to a bowl .
  • temper mustard in 1  tsp oil and add  to the chutney.
  • good with idly ,dosa...............





Thursday, November 23, 2017

MOCHAI IN WHITE GRAVY/ VAAL KURMA

Needed
Vaal ( big size kanja Michai )- 1 cup soak overnight.

TO GRIND
1 tbsp -cashewnut
2 tsp -poppy seeds ( can soak in warm water, will be easy to grind )
Little(2tsp) -  grated coconut
1 onion
Little coriander
Ginger - small piece
Green chilly

METHOD

  • pressure cook the vaal adding enough water,  leave 4 ,5 whistle.
  • Drain the  water and keep aside .( can also use this watet in gravy - stock )
  • In a pan add 1 tbsp oil and temper mustard,  bay leaf , 1 elachi.
  • Then add the ground paste , cook for 2 min and add milk or water or the stock  as required to loosen the gravy.
  • Add salt .
  • Add the cooked vaal .
  • Cook for some time , add 1/2 tsp sugar.
  • Add little chopped corriander  and remove.
  • Serve with roti, fried rice .....





Saturday, November 11, 2017

MILLET KULI APPAM


NEEDED
Pearl millet Flour/Kambu mavu/ Bajra atta - 1 cup
Ragi flour / kepa mavu - 1 cup
Poha / aval - 1 cup (coarsely powder the Poha in mixer )
Channa dal - 1 tbsp ( soak in water for 1/2 hr.
Onion big - finely chopped
Green Chilly - 2 finely chopped or (u can grind and add to Ur taste.)
Salt
Sour Curd as required

METHOD
In a bowl add powdered Poha , ragi flour , bajra  flour .
Add curd as required , mix well.
Can add water to loosen the batter.
Keep aside for 1 hr.
After an hr , add salt , onion ,chilly.
Drain the water and add the Channa dal.
Mix well.
Take a non stick appam mould.
Add little oil in each hole.
Then fill the holes with this batter.
Cook on medium flame.
Then turn the other side, cook for few minutes and remove.
Serve with coconut chutney.