Monday, March 29, 2010

Channa Kabab

An easy restaurant recipe which can be prepared at home

Channa dhal 100gm, cumin seeds, black pepper, cinnamon, cloves (lavangam), garlic cloves – 2, half inch ginger, one large size onion, bread slices – 3, few drops of lemon juice, salt and oil

> Soak channa dhal in water for more than 8 hours
> Drain the water and add cumin seeds, black pepper, cinnamon, lavangam, garlic cloves, ginger and chopped onion.
> Steam this in a pressure cooker until the dhal is very soft
> Cool it and blend it with salt (care should be taken in adding water while blending, do not add too much water)
> Remove the edges of the bread slices and add it to the blended mixture
> Mix it with few drops of lemon juice
> Make kababs and shallow fry in a tawa
> Serve it with ketchup

Kabab ready :)

Thursday, March 25, 2010

Paal Kozhukattai

Only for those who have patience ;)

Yesterday was Ram Navami, so I prepared Paal Kozhukattai. It appears to be a simple recipe but it consumed lot of time to prepare.

Raw rice, salt, milk – 500mg, milk powder (optional), sugar, cardamom powder, coconut milk

> Soak raw rice in water for about 2 hours.
> Drain the water and spread the rice in a clean towel and dry it under the fan.
> When it is little moist blend it in a blender
> Sieve the flour and boil the flour in an idly cooker (spread the flour on a clean cloth and place it in idly tray and boil it as you boil idly)
> Dry the boiled flour under the fan, sieve the flour and keep it aside.
> Boil water and add salt to it when it is very hot.
> Now add this hot water gradually to the flour and mix it with a spoon and make it a soft dough
> Cool the dough and roll it into thin, small, cylindrical kozhukattai
> Place the kozhukattai in a clean cloth and boil them in an idly cooker as you boil idly.
> Boil milk, add diluted milk powder in 1tbsp of milk
> Add kozhukattai and boil for some more time
> To this add sugar, cardamom powder and half a glass of thick coconut milk

Paal kozhukattai ready :)

Monday, March 22, 2010

Mango Ice Cream

Large size ripe mango – 1, Milk 500 ml, condensed milk or milk powder, sugar, cardamom powder (optional)

> Boil the milk in slow flame till it becomes 3/4th of its original amount.
> Wash the mango and blend its pulp with one glass of this boiling milk
> To the boiling milk add condensed milk or milk powder and boil for few more minutes
> Add sugar and boil for few seconds until the sugar dissolves
> Switch off the stove and add the blended mixture when the milk is hot
> To this add half a pinch of cardamom powder (optional)
> Cool it and pour it in ice cream cups (preferable glass cups) and cover it with silver foil paper.
> Seal its mouth with rubber band and freeze it for more than 6 hours.
Note: Dissolve the milk powder in milk before adding it to the boiling milk

Rich and tasty mango ice cream ready :)

Sunday, March 21, 2010

Bread Bonda

According to me any dish prepared with bread will taste awesome. This is an easy and quick recipe.

Bread – 5 or 6 slices (large size), sooji, salt, chopped onions, chopped green chili/chili paste, chopped ginger/ginger paste, chopped curry leaves

> Remove the edges of bread slices and blend it.
> To this add 4 tsp sooji, chopped onions, chopped ginger, chopped green chili, chopped curry leaves and salt.
> Sprinkle very little water and make it a soft dough
> Roll it into balls and deep fry in oil
> Remove when golden brown and serve it with ketchup.

Bonda ready :)

Saturday, March 20, 2010

Coffee Shake

An interesting and easy recipe for coffee lovers.

Instant coffee powder, milk, ice cubes, vanilla ice cream, sugar, chocolate

> Pour 1tbsp hot milk in instant coffee powder
> To this add ice cubes (5), 1 scoop of vanilla ice cream, 2 or 3 tsp sugar and blend it in a juice blender
> Pour it in a milk shake glass and top it with vanilla ice cream and grated chocolates or coffee powder

Shake ready :)

Urad Dhal Vadai

It was karthigai, so I thought of making Urad dhal vadai (an easy recipe). Again this is a common South Indian recipe which is prepared for almost all festivals.

Urad dhal – 1 cup, ginger half inch (optional), green chili – 2, salt, onion, curry leaves, rice powder or cornflour, soda-bicarbonate

> Soak urad dhal in water for about 1 hour
> In a grinder, grind ginger and green chili for few seconds
> To this add the urad dhal after draining the water
> Add salt while grinding (do not add too much water while grinding, add 4 or 5 tsp if required)
> To the grinded flour add chopped onions, chopped curry leaves, 3tsp rice powder or 2 tsp cornflour and diluted soda bicarbonate in few drops of water.
> Mix well and deep fry in oil till golden brown.

Vadai ready :)

You can soak the vadai in sambar or curd and have sambar vadai or curd vadai

Friday, March 19, 2010

Ven Pongal

Another from my dad’s favorite list. As for me I like the thirumala thirupathi’s ven pongal.

Ven pongal is a common south Indian recipe used for breakfast in south Indian homes.

Rice – 1 cup, moong dhal – 1 cup, Ghee, water – 6 cups, salt, cahshew nuts, black peppercorns – 2tsp, finely chopped ginger/ginger paste 1tsp, cumin seeds -1tsp and curry leaves

>> Wash rice and moong dhal, drain the water and keep it aside
>> In a pan (nonstick pan) add 4tsp ghee and fry the rice and moong dhal for 2 to 3 min
>> To this add salt and water and let it cook
>> In another pan fry cashew nuts in ghee. Remove the cashew nuts and keep aside.
>> In the same pan fry pepper corns, ginger paste, cumin seeds and curry leaves.
>> Add these and the fried cashews to the cooked rice and dhal and mix well. Serve with coconut chutney/sambar/sugar.
Pongal ready :)

Note: Use ghee generously to prepare pongal ;)

Carrot Halwa

This is my first blog so I’m starting with a sweet.
One fine evening my father bought some fresh carrots from the market, I was wondering what to cook with that, then I thought of making my father’s favorite recipe “Carrot Halwa”.

It ‘s a simple recipe, easy to cook and delicious.

Butter/ghee – 1/4kg carrot – 500mg milk - condensed milk (optional) – milk powder (optional) - sugar – cardamom powder – almonds & cashew nuts

Method :
>> Wash the carrots, peel the skin and grate it finely.
>> In a pan (nonstick pan) add 4 tsp of ghee or butter
>> To this add the finely grated carrot and roast it for 2 to 3 minutes
>> To this add milk and let the carrot cook
>> When the carrots are cooked you may add condensed milk or diluted milk powder (this is optional)
>> Now add 3 tbsp (=9tsp) of sugar to this.
>> Cook for long time till the halwa separates from the nonstick pan (till the ghee oozes)
>> In another pan fry almonds and cashew nuts in ghee.
>> Add cardamom powder and the fried nuts to the halwa.
Halwa ready :)