Wednesday, May 29, 2013

Tawa Naan

These are soft Naans that can be prepared at home. You can cook these on your stove top on tawa itself.These stay soft for a very long time.

APF/Maida                5 cups
Baking powder          1/2 spoon
Yeast                         11/2tsp
Sugar                        1/4 cup
Egg                           1
Butter                        100g(I used just half)
Milk                           1 cup
Yoghurt                     1 spoon
Salt                           3/4 spoon 

-In a bowl add 4 tbsp of warm milk,yeast,1/2 tsp sugar (from the 1/4 cup)and yoghurt.Mix this well by stirring.Set this aside for 10 to 15 minutes or until the yeast dissolves and mixture turns frothy.
-In another large bowl add the flour,baking powder, butter and mix well.
-Now add rest of the ingredients-sugar,salt,egg,the frothy yeast mix and adding milk knead this into a non sticky dough.
-Cover and keep this aside for 3 hours.
-When the dough doubles in size,divide the dough into small balls,roll each ball dusting flour into a round shape and cut each into halves.
-Heat a frying pan/tawa,place the rolled naan on it and cook till both sides are done.
-Serve with your favorite side dish.
Recipe Source-Magic Oven

Tuesday, May 21, 2013

Dal Sabzi/Lentils Vegetable Curry

Yellow Moong dal/Split Green gram    1/4 cup
Plantain(raw)        1
Carrot                  1(large)
Potato                  1(   ''   ) 
Beans              12
Drumstick        1 or 2
Onion              1 
Tomato            1
Chilly powder           1 spoon
Coriander powder    11/2 spoon
Turmeric powder      1/4 spoon
Coconut               1/2 of 1 grated
Cumin seeds         1 tbsp
Salt                   as needed
Oil                         2 tbsp
Mustard seeds        1 spoon
Curry leaves           2 sprigs
-Heat water in a pressure cooker adding the dal.Let it boil for sometime.
-Meanwhile chop the vegetables into cubes (Plantain , Carrot and Potato).Cut both ends of the beans along with its strings and then cut each into 1/2  inch pieces.Cut the drumsticks into 11/2 '' pieces.
-Chop the onion and tomato.Add this to the cooking dal.
-Now add in all the veggies,salt and powders (chilly,turmeric and coriander).Close the pressure cooker with its lid  inserting the weight and cook till the vegetables are done.
-In a blender add the grated coconut ,cumin seeds and blend it smooth adding a little water.
-Heat a small frying pan/wok add oil and splutter mustard seeds and add the curry leaves.Add this to the cooked vegetables.
-Also add in the coconut-cumin paste and mix well.Switch off the flame when it starts boiling.
-Serve this as a side dish with plain rice or chappati

Tuesday, May 14, 2013

Thari Pola/Steamed Semolina Cakes

Egg                  2
Sugar             1/2 cup
Semolina/Rava     1cup
Ghee          1 tbsp(as needed)
Raisins           as needed
Cashew nuts    "  "
Cardamom Powder     1/2 tsp
Vanilla Powder            1/4 tsp
-Heat a frying pan and dry roast the semolina for 3 to 5 minutes on medium flame.Take care not to burn this and also it does not change in colour.Keep this aside.
-In  another bowl add sugar and the eggs.Beat this well till the sugar dissolves completely and the egg mixture becomes a little thick.Add the cardamom and vanilla powder.Mix well.
-Now add the roasted semolina to the egg mixture and combine well.
-Grease the idly moulds with a little ghee and pour 1 spoon full of batter in each mould.Top each batter with cashew nuts and raisins.
-Steam this on medium flame for about 7 to 10 minutes (till it is cooked well).
-Serve this hot or cold.

Thursday, May 9, 2013

Kuruvikkoodu/Birds Nest/Vermicelli Chicken Balls

 This yummy snack will be loved by all.Perfect for tea time.
 Chicken(boneless)     450 g
 Chilly powder   1/2 tsp
 Turmeric powder  1/4 tsp
 Salt     as needed
-Cook the chicken with the above ingredients in a pressure cooker till done(2 or 3 whistles).
-When cooled shred these cooked pieces and keep aside.
Rest of the ingredients
Onion        4 (big,finely chopped)
Ginger & Garlic paste          11/2 tbsp each
Green chilly               3-4(pasted)
Turmeric powder       1/4 tsp
Garam Masala powder  3/4 tsp
Curry leaves           2 sprigs 
Bread Slices(medium)        4+1
Salt            as needed
Oil           2 tbsp+for deep frying 
-Heat 2 tbsp of oil in a nonstick pan and add the chopped onion.Saute well and add ginger garlic and chilly paste.Saute well till the onions are done.
-Add in the turmeric and garam masala powder. 
-Mix well,add chopped curry leaves and the shredded chicken. 
-Meanwhile cut the edges of the 4 slices of bread (don't discard the edges)**.
-Soak each piece of bread in a little water(add little water in a small bowl)and squeeze out the excess water by pressing the slice in between your palms and add these pieces into the chicken mix. -Grind the remaining 1 slice of bread and the cut-out edges**into powder(bread crumbs)and add to the cooking mixture to make the mixture firm.
-Once every thing gets incorporated switch off the flame and when cooled make small balls out of this.

Ingredients For The Coating
Egg white       of 1 egg
Maida/APF       3 heaped tsp
Water              1/2 cup
Salt              a pinch
Vermicelli      1/2 packet
-Add all the ingredients except vermicelli and make a smooth batter.In another plate add the vermicelli.
-Now take each ball dip in the batter and then coat it with vermicelli.
-Heat oil in a wok and deep fry these balls till golden colour.
-Serve with tomato ketchup.
*Do not use fried vermicelli for coating because once you fry these balls they will turn very dark.
*If using long vermicelli just crumble them and make them into small pieces.
*You can use mashed potatoes instead of the bread slices  (in the filling). 

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