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Thursday, May 17, 2018

Snake gourd crispy


NEEDED
Snake gourd
Ginger garlic paste ( u can also avoid garlic and   make this)
Corn flour as required
Salt
Chilly powder
Orange red colour a pinch
Oil for frying

(( Ingredients to be adjusted according to the quality u r making ))

METHOD
Cut snake gourd ,to thin 2" pieces.
Spread in a paper or a clean towel  for 2 min .
Then transfer it to a bowl.
Add ginger garlic paste.gently mix.
Then add chilly powder, salt, colour.
Add corn flour as required.
Gently mix, adding very little water as required.( Snake gourd should get fully coated with this masala.)
Keep oil in a pan.
When the oil is hot ,reduce the flame.
Drop this in a sprinkled manner( same like do for onion pakoda.)
Fry till the colour changes,and crisp.
Remove and spread in an absorbent paper.
Tasty and crispy snake gourd pakoda is ready.


BABY CORN FRY.  Method and ingredients same .
( Only u have to cut the baby corn to a small buttons size.)
It should not be very thin or too thick.
Crisp when  hot .



Tuesday, March 20, 2018

CAULIFLOWER KURMA.



NEEDED
Cauliflower - cut medium size pieces
Garam masala - 1/2 tsp
2 tsp oil
Fennel seeds - 1/2 tsp
Little corriander
Salt to taste
Sugar - 1/2 tsp

TO grind
Onion - 1
Garlic - 3 flakes
Tomato - 1 big
Green chilly - 1 or 2
Little poppy seeds/ kasa kasa
 Grated coconut - little
Cashewnut - 5
Grind to a smooth paste adding water as required.

METHOD
In a pan add the cauliflower and add enough water .close the lid and cook for few minutes.( Par boil )
Do not over cook , let it be little crunchy.
In a pan add 2tsp oil and add fennel seeds.
Then add the ground paste and cook for few minutes.
Add salt and garam masala.
Then add the boiled cauliflower.
Mix well , add little water or vegetable stock as required .
Add 1/2 tsp sugar.
Cook for 2 minutes. Add  chopped coriander and remove.
Good with roti......

Friday, March 09, 2018

BEETROOT. PAKODA.


NEEDED
beetroot - 2 - grated
radish - 2 - grated  ( i used radish leaves also )
radish leaf- finely chopped
carrot - 1 - grated
cabbage - chopped  little
ginger - finely chopped - little
onion - 1 big - roughly chopped
finely chopped green chilly
chopped corriander , curryleaves - little
wheat flour
rice flour ( take 1/2 the qty of wheat flour   , if wheat flour 1 : rice 1/2)
lemon juice - 1 tbsp
garam masala
salt to taste

METHOD
take a bowl , and add all the grated vegetables, chilly ,ginger, onion .
sprinkle 1 handful of wheat flour, and 1/2 the qty rice flour .
add salt,  garam masala and lemon juice .
mix well , same as we make for other pakoda.
( add little water if required )
adjust wheat flour ,accordingly .

now heat oil in a wok . make pakodas .
keep on medium flame , and fry till golden .



Wednesday, February 14, 2018

PEAS KOLUKATTAI


NEEDED
For outer cover ( this is same as we make for Ganesh Pooja  kolukattai, only stuffing is different.)
2 cups - plain rice ( soak for 1 hr)
1 tsp - til oil
Little salt

MTD:
Wash and grind the rice to a very smooth paste adding water as required.
(Let the batter be in a pouring consistency.)
In a pan ,add 2 tsp til oil and pour the batter.
Add salt and keep stirring ,till it thickens and without lumps.
Remove and keep aside, allow it to cool.
Then nicely knead this rice dough and keep aside.

Now for peas stuffing
1 cup peas
Green chilli
Salt
( Make the stuffing little spicy)
Grind this  without adding water.
In a pan add 1 tsp oil and  mustard.
When it cracks add the ground peas , fry for a second and remove.( Can add turmeric ,hing ,if u want)

Now with the rice dough , make small  small balls .
Then take a ball and manage to make a cup .
Keep the stuffing and close it .
Repeat the same .
Grease the idly moulds with little oil.
Then arrange it in the idly moulds and steam it for 10 to 15 min on a medium flame.
Remove and serve hot.




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 .