Deepsri's Delicacy

2020-05-18T13:10:00.001+05:30

Gulab Jamun with Homemade khoya

Ingredients:

For Khoya:

Milk - 1 ltr

Boil milk till soft consistency. After cooling it will become more thick. Or you can use 200 gms of ready made khoya.

For Gulab jamun dough:

Sweet less khoya - 200 GMs
Maida. - 1/2 cup
Baking powder. - 1/4 tsp
Cooking soda. - 1/4 tsp
Curd. - 2 tbsp
Ghee. - 2 tbsp
Elaichi powder. - 1/2 tsp
Water as required
Oil for frying

For stuffing
Cashew few broken into small pieces

For Sugar Syrup

Sugar. - 4 cups
Water. - 4 cups
Elaichi powder. - 1/2 tsp
Rose essence. - 4 drops

Method:

Mash khoya using palm till smooth. Add baking powder, cooking soda, curd and ghee. Again mix thoroughly. Add elaichi powder and maida. Start kneeling to a dough. Dough should be very soft and lump less. If needed use little water. Cover and keep aside.
Add water into sugar in a wide big vessel and boil. In between stir to avoid sugar sticking to the bottom. After it starts boiling continue to boil 10 to 15 mins. Sugar syrup should attain sticky consistency. To check take a drop of syrup to a plate and check. If you feel sticky between your fingers then switch off the flame. Sprinkle elaichi powder and mix. Syrup is ready.
Now start making Gulab jamuns. From this we can make 40 to 50 small Gulab jamuns. Take a small portion. Roll into a round shape, flatten it and place cashew bits, cover and shape into small balls. Balls should be smooth with out crack. If crack appears add little water to the dough and kneed again. While making balls can apply little ghee to palms.
Now heat oil in a thick bottom Kadai. Oil should be medium hot for frying jamuns. Drop a small bit of dough to oil. It should rise slowly from bottom to top. Then oil is ready. Now keep the flame to lowest. Slide 10 to 12 jamuns gently into the oil. Wait for few seconds. Then use ladle to lift or turn jamuns. Once the jamuns comes to the top and turns light brown, raise the flame to medium and fry till golden or dark brown. Remove to tissue paper and drop them into syrup. Again lower the flame and continue with same method.
Once all the jamuns dropped into syrup add rose essence and mix gently. Now heat jamuns with syrup till small bubbles appears on the sides and switch off the flame. Shake the vessel to spread the heat. Keep it covered four 24hrs. Gulab Jamun is ready to eat.

Tip.....I used to keep jamuns soaked for 3 to 4 days in room temperature for soft, juicy and yummy Gulab Jamuns. If you wish to wait, every day keep turning over the jamuns in a gently way. You need patience. If sugar syrup is not enough, you can prepare syrup with one cup sugar and add. No need to cool the syrup. Immediately can be added.

Kasi Halwa ( Home Easy)

2016-03-01T12:43:00.000+05:30

Kasi Halwa ( Home Easy)
[ Normally served on Special occasions]

Ingredients:

White Pumpkin (Grated ) 4 Cups

Sugar 2 Cup

Food Color (Red) 2 Pinch

Ghee 3 Tbsp

Elaichi Powder ½ Tsp

Cashew 10-12 Nos

Raisins 10-12 Nos

Method :

Grate pumpkin. ( Do not squeeze out the water)
Pressure cook it for 5-6 Whistles (Place this in a smaller vessel covered with Lid /plate and pressure cook – If directly kept the foam from the vegetable oozes out)
Now strain the excess water from the cooked pumpkin on a thin muslin cloth.
Place Wok/Kadai on the stove and melt the ghee.
Simmer the flame then add the broken cashew & raisins (the stem removed in raisins)
Add the cooked pulp to the fried ghee mix & Blend well.
Add sugar and food color. Mix & Fry well till the ghee separates at the sides (Adjust the flame suitably).
Flavour this with Elaichi and can also be garnished with grated Badam & musk melon seeds.
Serve hot.

Tip : [Do not waste the strained water can be used In Sambar and curries]

Parrupu (Moong Dhal-split) Payasam

2011-04-18T15:25:00.000+05:30

Parrupu (Moong Dhal-split) Payasam

Ingredients:
Moong Dhal (Split-Yellow)	1 cup
Milk	2 Cups
Jaggery (Grated)	1 Cup
Grated Fresh Coconut	2 Tbsp
Ghee	3 tsp
Cashew	10 Nos
Elaichi Powder	½ tsp
Raisins (Optional)	10 Nos
Water	2 Cups

Method :

Boil the Milk till it gets reduced into half
Heat Ghee in a Kadai fry Cashews & Raisins in low flame fry for 1 -2 minutes and keep aside
To the same ghee add Moong dhal and fry till colour changes to light golden brown.
Boil 2 cups water & add to roasted Moong dhal. Cook in low flame till dhal becomes soft. [ Can also be pressure cooked for 2 whistles]
Add grated Jaggery cook till it gets dissolved completely, now add grated coconut along with reduced milk & Elaichi powder.
Cook in low flame for 5-6 Minutes. Switch of the flame
Garnish with fried cashew & raisins
Mix well and serve Hot

Tip: Cooking in low flame tastes better

Badam Kheer (Payasam)

2011-04-18T15:22:00.000+05:30

Badam Kheer (Payasam)

Ingredients:
Badam	20-25 Nos
Milk	1 Liter (5 Cups)
Rice	½ cup
Sugar	1 Cup
Ghee	1 tsp
Cashew	10 Nos
Elaichi Powder	½ tsp
Yellow Food Colour or Saffron (optional)	1 – 2 Pinch

Method :

Boil 1 cup water and soak Badam for 15-20 minutes. Remove the skin.
Soak Rice for ½ to 1 hour.
Grind Badam and soaked rice into smooth paste using little milk. Keep Aside
Boil the milk till reduced in ¾ quantity. Lower the flame add the Badam / Rice paste
Mix well and cook it/boil it for 15 minutes, now add sugar and boil it for another 10 minutes
Now add Elaichi powder & Yellow Food Colour/Saffron. Switch of the flame
Heat ghee in a thick bottomed Kadai / Vessel add cashew and fry for 1-2 minutes.( Do not brown the cashew) in low flame.
Remove fried cashew from the ghee and add it to the Badam Kheer
Mix well and chill it & serve cold.

Tip:

Cooking in low flame tastes better
Variation: Along with Cashew(10 nos) add 10 nos Badam deskinned cut into thin slices/grated. [Do not fry them in ghee] - add to the Badam Kheer at the Elaichi powder level – boil this for 5-6 minutes.

Vermicelli (Semia) Payasam

2011-03-29T14:42:00.000+05:30

Vermicelli (Semia) Payasam

Ingredients:
Vermicelli (Roasted)	1 Cup
Milk	4 Cups
Sugar	1 Cup
Ghee	1 tbsp
Cashew	10 Nos
Raisins (Dry Grapes)	Few
Elaichi Powder	½ tsp

Method :

Boil the milk.
Heat ghee in a thick bottomed Kadai / Vessel add cashew and vermicelli and fry for 1-2 minutes.
Add raisins and 2 cups of Milk. Cook in low flame till the vermicelli becomes soft. Stirring in between. [If it is not stirred properly, it would form lumps]
Now add sugar and stir till the sugar dissolves completely. Add Elaichi powder mix well and cook further for 4-5 minutes.
Switch off the flame. It will thicken as it starts cooling down, say when it is luke warm add remaining milk.
Mix well and serve Hot (or) chill it & serve cold.

Tip: Cooking in low flame tastes better

Sago Vermicelli (Semia) Payasam

2011-03-29T14:40:00.000+05:30

Sago Vermicelli (Semia) Payasam

Ingredients:
Vermicelli (Roasted)	½ Cup
Sago **	½ Cup
Milk	4 Cups
Sugar	1 Cup
Ghee	1 ½ tbsp
Cashew	10 Nos
Raisins (Dry Grapes)	Few
Elaichi Powder	½ tsp

** Sago – Sabbu biyyam (or) Javvarisi (or) Sabu Dana

Method :

Heat 2 tsp of Ghee, fry sago for 2 minutes. Put in a bowl and pour 3 cups of water and cover with a plate.
Place it in Pressure Cooker and cook for 4-5 whistles. Wait till the pressure releases, Drain the water from Sago and keep aside.
Boil the milk.
Heat ghee in a thick bottomed Kadai / Vessel add cashew and vermicelli and fry for 1-2 minutes.
Add raisins and 2 cups of Milk. Cook in lower flame till vermicelli becomes soft. Stirring in between. [ If it is not stirred, it would form lumps]
Now add sugar, cooked sago and stir till the sugar dissolves completely. Add Elaichi powder mix well and cook further for 4-5 minutes.
Switch off the flame. It will thicken as it starts cooling down, say when it is luke warm add remaining milk.
Mix well and serve Hot only. This Payasam should be consumed the same day, Not to be refrigerated as the sago starts bulging.

Tip: Cooking in low flame tastes better

Masala Vada Kara Kulambu (Pappu Vada Pulusu)

2011-03-29T14:38:00.000+05:30

Masala Vada Kara Kulambu (Pappu Vada Pulusu)

Ingredients:
Masala Vada	6-8 Nos	Salt	To Taste
Onion	1 Medium	Tamarind	Small Lemon sized
Bangalore Tomato	1 Small	Mustard	¼ tsp
Country Tomato	1 Small	Fenugreek Seed	Little
Green Chilly	1 No	Thalippu Vadagam	Little (optional)
Garlic	5-6 Flakes	Curry Leaves	Few
Red Chilly/Dhania Mix	2 tsp (heaped)	Coriander Leaves	Chopped 2 tbsp
Turmeric Powder	Little	Oil	3 tbsp

Method :

Chop the Onion into fine pieces, Chop both tomatoes into thin slices and Slit the green chilly. Cut Garlic into big pieces.
Soak tamarind in 1 cup of water take the extract.
Heat 3 tbsp oil in Kadai/wok add mustard and allow to splutter for a while, add fenugreek seeds(Methi),Thalippu Vadagam, Onion and Green chilly fry till light brown.
Lower the flame, add Garlic and Chopped tomatoes (both) cook till soft. Now add Turmeric powder, Red chilly / Dhania mix & Salt (1tsp) fry till well mixed.
Add 2 cups of water, raise the flame - allow to boil. Now cover and cook for 5 minutes in low flame.
Add tamarind extract, coriander leaves and 1 tsp salt. Mix well and check the spice and salt. If it is sour add a little red chilly/Dhania mix with little salt to balance the taste.
Cook in low flame for 5-6 minutes if it is too thick add little water [this Kulambu needs to be a little thin]
Add curry leaves, cook further for 2 minutes. Switch of the flame and add Masala Vada’s immediately gently turn sides and ensure all Vada’s get immersed in the Kulambu.
Keep it soaked for 45 minutes and with plain rice.

Tip: Cooking in low flame tastes better

Vada More Kulambu (Majjiga Pulusu)

2011-03-25T13:31:00.000+05:30

Vada More Kulambu (Majjiga Pulusu)

Ingredients:
Medhu (Ulundu) small Vada	15 Nos	Seasoning
Onion	1 Medium	Mustard	¼ tsp
Green Chillies	3-4 Nos	Onion Chopped	1 tbsp
Curd	2 cups	Red Chilli	1-2 Nos
Puffed Bengal Gram	2 tbsp	Curry Leaves	Few
Fresh Grated Coconut	½ cup	Asofoetida	3 pinch of powder
Salt	To taste	Coriander Leaves	Chopped for garnish
Oil	2 tbsp
Turmeric	Little

Method :

Grinding: Slice the Onion, Slit the green chillies. Heat 2 tsp oil in Kadai/wok add sliced onion & Green Chillies and fry till pink and transparent
1^st Grind Puffed Bengal gram (Chutney Dhal) into powder, now add the fried onion green chilly mix with little water and grind together till it is a smooth paste
Separately grind the fresh coconut with little water and take 1^st and 2^nd milk (Steps already explained) together not to exceed 2 cups.
Now mix the ground paste (gram/Onion/Chilly) in the coconut milk. Ensure that it gets mixed without any lumps; it should be semi thick consistency.
Now whip the curd and then add 2 cups of water. Mix well and keep aside.
Place a big size Kadai/Vessel, Pour coconut milk mixture, add a little turmeric & 1 tsp salt. Bring to one boil. Lower the flame; cook it to 4-5 minutes.
Now add the curd mixture with ½ tsp salt (approx). Raise the flame and boil it till slight bubbles appear on the surface. Immediately remove from the flame
Place another Kadai heat remaining oil, add mustard allow to splutter. Add chopped Onion, Red chilly (break and remove seed) fry till light brown.
Lower the flame; add asofoetida and curry leaves and stir fry add to the Kulambu in the bigger Kadai/vessel. Add chopped coriander leaves and mix well.
Soak the Vada in a big bowl of water with salt for 2 - 3 minutes. Remove and gently squeeze the water without breaking the Vada.
Add to the More Kulambu. (Vada should be added when the Kulambu is hot).
Keep the Vada soaked for ½ hr and then served as starter or with plain rice.

Tip:

Cooking in low flame tastes better
Soak the Vada in water side by side while you prepare seasoning.

Miriyalu (Milagu) Vada

2011-03-21T13:36:00.001+05:30

Miriyalu (Milagu) Vada

Ingredients:
Urad Dhal (Black Gram Dhal)	1 cup	Hot Oil	2 tsp
Rice Flour	½ cup	Curry Leaves	Few
Pepper (Whole)	2 Tsp (Heaped)	Salt	To Taste
Jeera	1 Tsp	Oil	To Deep Fry

Method :

Wash & Soak the Urad dhal for ½ to 1 hour (maximum). Drain the water completely.
Grind the Dhal coarsely without adding water.
Grind Pepper & Jeera coarsely. Shred the curry leaves finely.
Mix the Ground Pepper, Jeera, Curry Leaves, Hot Oil & Salt [approx 1 tsp flat] into coarsely ground Urad dhal.
Add rice flour little by little till the dough becomes slightly tight [ Do not make it too tight as the fried Vada will become hard and not crispy as desired]
Heat required Oil in a Kadai / wok [for deep frying Vada].
Keep a flat bottomed bowl upside down. Spread a wet thin cloth over it.
Now place the Vada mix small lemon sized ball flatten it thin and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
Spray a little bit of water just to wet the cloth, before making every Vada.
Fry till it is semi cooked - white on both sides. Remove and keep aside till all Vada’s are made in the same way. Keep the flame low while frying.
Again fry the Vada’s- 4-5 at a time till it turns light brown and crispy. [Important-you have to fry the Vada twice to get it crisp]
Cool this Vada and store this in air tight container. Will remain crisp even if kept and consumed for 2-3 weeks.

Tip :

Cooking in low flame tastes better.

Chicken Masala Vada (Channa Dhal Vada with chicken shredded)

2011-03-21T13:34:00.003+05:30

Chicken Masala Vada (Channa Dhal Vada with chicken shredded)

Ingredients:
Channa Dhal	2 Cup	Coriander Leaves	1 Small Bunch
Onion	2 Medium	Salt	To taste
Green Chillies	6 Nos	Hot Oil	1 Tbsp
Garlic	6-8 Flakes	Curry Leaves	Few
Fennel Seed (Saunf)	1 tsp	Oil	To fry
Chicken Kheema	100-150 gms	Garam Masala (ready Mix)	½ tsp
Ginger –Garlic Paste	½ tsp

Method :

Wash & Soak the Channa dhal for 1 hour in water. Drain the water completely.
Grind the Dhal coarsely without adding water.
Clean & wash coriander leaves and spread over the towel & Pat dry. Chop into fine pieces.
Chop Onion & Green chillies into fine pieces. Crush the Garlic.
Add Coriander leaves, Onion, Green chillies, Garlic, Fennel seeds, Curry Leaves, Salt to taste (1 ½ tsp) & Hot Oil into the Ground Channa Dhal.
Add Chicken Kheema (Shredded) flavored with ½ tsp Garam Masala & ½ tsp Ginger-garlic Paste mix well.
Check the salt and also ensure the mix is of thick consistency [no water in dhal or coriander leaves]- some time the wetness in the dhal / leaves make the mix saggy.
Heat required Oil in a Kadai / wok [for deep frying Vada].
Wet your hand, Take one ball press in between palms to make flat round shape Vada [ this Vada normally should be thick in the middle and thinner at the sides].
Deep fry in oil till it turns Golden Brown [Fry in low flame].
Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.

Tip :

Cooking in low flame tastes better.
Normally Vada should be patted such that, it is thick at the center and thin / tapered at the sides

Medhu (Ulundu) Vada

2011-03-21T13:34:00.002+05:30

Medhu (Ulundu) Vada

Ingredients:
Urad Dhal (Black Gram Dhal)	2 cup	Crushed Pepper corns	½ tsp
Onion	1 Small	Curry Leaves	Few
Green Chillies	4 Nos	Salt	To Taste
Cooking Soda	2-3 Pinch	Oil	To Deep Fry

Method :

Wash & Soak the Urad dhal for 3 hour in water. Drain the water completely.
Grind the Dhal smoothly adding little water [Approx. ¼ cup] and till it is fluffy.
Chop Onion & Green chillies into fine pieces.
Add Curry leaves, Crushed pepper corns, Onion, Green chillies, Cooking Soda, & Salt to taste (1 tsp) to the ground Urad dhal.
Mix evenly till all ingredients bind together and ensure salt completely dissolves into it.
Heat required Oil in a Kadai / wok [for deep frying Vada]. Make lemon sized balls from the above mixture.
Take big lemon sized ball from the above mixture. Pat it on to your palm [Wet your hands] into a Vada [thicker the better] with a hole in the center.
Deep fry in oil till it turns Golden Brown [Fry in low flame].
Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.

Tip :

Cooking in low flame tastes better.
Vada made easier: keep a flat bottomed bowl upside down. Spread a wet thin cloth over it.
Now place the Vada mix big lemon sized ball flatten and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
Spray a little bit of water just to wet the cloth, before making every Vada.

Curd Vada:

Vada – 10 Nos
Whipped Curd – 2 cup ; Salt – To taste. Whip the curd along with required salt (1/4 tsp)

Seasoning : Oil 1 tbsp, Mustard – ¼ tsp, Red Chilly – 1 & Curry Leaves – Few. Heat oil and fry remaining ingredients and add it to the whipped curd

Method : Immerse the Vada in a bowl of water with little salt in it for 5 minutes. Gently

Squeeze out the water from the vada without breaking it. Dip it in the curd mixture & soak it for 15-20 minutes. Garnish with Chopped Coriander leaves 1 tbsp ; Kara boondi – 3 tbsp. before serving. [ Could be served chilled}

Masala Vada (Channa Dhal Vada)

2011-03-21T13:28:00.000+05:30

Masala Vada (Channa Dhal Vada)

Ingredients:
Channa Dhal	2 Cup	Coriander Leaves	1 Small Bunch
Onion	2 Medium	Salt	To taste
Green Chillies	6 Nos	Hot Oil	1 Tbsp
Garlic	6-8 Flakes	Curry Leaves	Few
Fennel Seed (Saunf)	1 tsp	Oil	To fry

Method :

Wash & Soak the Channa dhal for 1 hour in water. Drain the water completely.
Grind the Dhal coarsely without adding water.
Clean & wash coriander leaves and spread over the towel & Pat dry. Chop into fine pieces.
Chop Onion & Green chillies into fine pieces. Crush the Garlic.
Add Coriander leaves, Onion, Green chillies, Garlic, Fennel seeds, Curry Leaves, Salt to taste (1 ½ tsp) & Hot Oil into the Ground Channa Dhal.
Check the salt and also ensure the mix is of thick consistency [no water in dhal or coriander leaves]- some time the wetness in the dhal / leaves make the mix saggy.
Heat required Oil in a Kadai / wok [for deep frying Vada].
Wet your hand, Take one ball press in between palms to make flat round shape Vada [ this Vada normally should be thick in the middle and thinner at the sides].
Deep fry in oil till it turns Golden Brown [Fry in low flame].
Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.

Tip :

Cooking in low flame tastes better.
Normally Vada should be patted such that, it is thick at the center and thin / tapered at the sides

Kooraaku (Keera) Vada

2011-03-21T13:24:00.000+05:30

Kooraaku (Keera) Vada

Ingredients:
Kooraaku ( Greens –Spinach or Amaranth Variety	1 Cup (Shredded)	Crushed Pepper corns	1 tsp
Urad Dhal (Black Gram Dhal)	2 Cup	Curry Leaves	Few
Onion	1 Medium	Salt	To Taste
Green Chillies	6 Nos	Oil	To Deep Fry
Cooking Soda	2-3 Pinch

Method :

Wash & Soak the Urad dhal for 3 hour in water. Drain the water completely. Store 2 Tbsp of the dhal and keep aside
Grind the Dhal coarsely without adding water.
Clean & wash Kooraaku (Keera) leaves and spread over the towel & Pat dry. A keep it shredded.
Chop Onion & Green chillies into fine pieces.
Add Kooraaku(Keera) leaves, Crushed pepper corns, Onion, Green chillies, Curry Leaves , Cooking Soda, Stored Urad dhal (2 tbsp) &, Salt to taste (1 ½ tsp) to the ground Urad dhal.
Mix evenly till all ingredients bind together and ensure salt completely dissolves into it.
Heat required Oil in a Kadai / wok [for deep frying Vada]. Make lemon sized balls from the above mixture.
Take big lemon sized ball from the above mixture. Pat it on to your palm [Wet your hands] into a Vada with a hole in the center.
Deep fry in oil till it turns Golden Brown [Fry in low flame].
Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.

Tip :

Cooking in low flame tastes better.
Vada made easier: keep a flat bottomed bowl upside down. Spread a wet thin cloth over it.
Now place the Vada mix big lemon sized ball flatten and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
Spray a little bit of water just to wet the cloth, before making every Vada.

Kooraaku Pappu (Greens cooked along with Toor Dhal gravy)

2011-03-18T15:04:00.000+05:30

Kooraaku Pappu (Greens cooked along with Toor Dhal gravy)

Ingredients:
Kooraaku ( Greens –Spinach or Methi or Manathakkali)	1 Cup (Shredded)	Garlic	3 Flakes
Toor Dhal (Red gram Dhal)	½ cup	Asofoetida Powder		2-3 Pinch
Onion	1 Medium	Turmeric		Little
Bangalore Tomato	1 Small	Oil		3 tbsp
Country Tomato	1 Big	Thalippu Vadagam		Little
Green Chilly	2 Small	Salt		To Taste
Red Chilly ( Long)	2 Nos	Curry Leaves		Few
Mustard	Little

Method :

Wash & Soak the dhal for 1 hour in 2-3 cups water, add Turmeric ¼ tsp, Asofoetida ,Garlic Flakes in a vessel/bowl and place this in a pressure cooker.
Cook it for 7-8 whistles; lower the flame cook further for 10 minutes.
Drain the water from the cooker[store the dhal water] and mash the dhal into paste
Chop onion into thin slices, Cut both tomatoes into medium pieces. Slit the green chillies.
Break the red chillies into two and remove the seeds.
Heat 3 tbsp oil in a Kadai/wok, add mustard allow it to splutter, add Thalippu Vadagam, Sliced onions, Green Chillies & Red Chillies.
Fry till pink & transparent, Lower the flame add tomato pieces, fry till it becomes soft (for faster cooking cover with a lid on for 1 to 2 minutes)
Add turmeric ¼ tsp, Salt ½ tsp & Mix well. Now add shredded greens , pour dhal water. Cover & Cook in low Flame for 10 minutes.
Now add mashed dhal and curry leaves. If it is too thick add little more water, adjust the salt. Cook for another 2-3 minutes.
It should always be semi-thick consistency. Serve with melted ghee.(With Rice & Roti)

Tip : Cooking in low flame tastes better.

Tomato Pappu (Tomato cooked along with Toor Dhal gravy)

2011-03-18T15:01:00.000+05:30

Tomato Pappu (Tomato cooked along with Toor Dhal gravy)

Ingredients:
Toor Dhal (Red gram Dhal)	½ cup	Garlic	3 Flakes
Onion	1 Medium	Asofoetida Powder		2-3 Pinch
Bangalore Tomato	1 Medium	Turmeric		Little
Country Tomato	2 Big	Oil		3 tbsp
Green Chilly	3 Small	Thalippu Vadagam		Little
Red Chilly ( Long)	1 Nos	Salt		To Taste
Mustard	Little	Curry Leaves		Few
Coriander Leaves (Chopped)	2 tbsp	Ghee		2 tsp

Method :

Wash & Soak the dhal for 1 hour in 2-3 cups water, add Turmeric ¼ tsp, Asofoetida ,Garlic Flakes in a vessel/bowl and place this in a pressure cooker.
Cook it for 7-8 whistles; lower the flame cook further for 10 minutes.
Drain the water from the cooker[store the dhal water] and mash the dhal into paste
Chop onion into thin slices, Cut both tomatoes into medium pieces. Slit the green chillies.
Break the red chilly into two and remove the seeds.
Heat 3 tbsp oil in a Kadai/wok, add mustard allow it to splutter, add Thalippu Vadagam, Sliced onions, Green Chillies & Red Chillies.
Fry till pink & transparent, Lower the flame add tomato pieces, fry till it becomes soft (for faster cooking cover with a lid on for 1 to 2 minutes)
Add turmeric ¼ tsp, Salt ½ tsp & Mix well, pour dhal water along with 1 cup of water, Cover & Cook in low Flame for 10 minutes.
Now add mashed dhal, Coriander Leaves and curry leaves. If it is too thick add little more water, adjust the salt.
Cook for another 2-3 minutes. Towards the end add ghee, mix well & switch of the flame.

It should always be semi-thick consistency. Serve with Rice & Roti.

Tip : Cooking in low flame tastes better.

Vegetable Pappu (Veggie cooked along with Toor Dhal gravy)

2011-03-18T14:58:00.000+05:30

Vegetable Pappu (Veggie cooked along with Toor Dhal gravy)

Ingredients:
Vegetable ( Small Pieces)	1 Cup	Jeera (Whole)	½ tsp
Toor Dhal (Red gram Dhal)	½ cup	Garlic		3 Flakes
Onion	1 Medium	Asofoetida Powder		2-3 Pinch
Bangalore Tomato	1 Small	Turmeric		Little
Country Tomato	1 Small	Oil		3 tbsp
Red Chilly /Dhania Mix	1 tsp (Flat)	Salt		To Taste
Red Chilly ( Long)	2 Nos	Curry Leaves		Few
Mustard	Little	Coriander Leaves (Chopped)		2 tbsp

Vegetables : Bottle Gourd (Sorakkaya), Ridge Gourd (Beerakkaya), White Pumpkin, Chow-Chow & Snake Gourd (Potlakkaya)- Scrap the outer skin – Remove the seeds – Cut into small pieces.

Method :

Wash & Soak the dhal for 1 hour in 2-3 cups water, add Turmeric ¼ tsp, Asofoetida ,Garlic Flakes in a vessel/bowl and place this in a pressure cooker.
Cook it for 7-8 whistles; lower the flame cook further for 10 minutes.
Drain the water from the cooker[store the dhal water] and mash the dhal into paste
Chop onion into thin slices, Cut both tomatoes into medium pieces. Break the red chilly into two and remove the seeds.
Heat 3 tbsp oil in a Kadai/wok, add mustard allow it to splutter, add jeera, Sliced onions & Red Chillies.
Fry till pink & transparent, Lower the flame add tomato pieces, fry till it becomes soft (for faster cooking cover with a lid on for 1 to 2 minutes)
Add turmeric ¼ tsp, red chilly/Dhania mix, Salt ½ tsp & Mix well, Add vegetable pieces and pour dhal water along with ½ cup of water(if necessary), Cover & Cook in low Flame till vegetable becomes soft[keep checking].
Now add mashed dhal, Coriander Leaves and curry leaves. If it is too thick add little more water, adjust the salt.
Cook for another 2-3 minutes. Serve hot with Roti. Poories & Chapattis.
It should always be semi-thick consistency.

Tip : Cooking in low flame tastes better.

Mutton Kheema Mutter (Peas) Fry

2011-03-18T14:54:00.000+05:30

Mutton Kheema Mutter (Peas) Fry

Ingredients:
Mutton Kheema	¼ kg (250gms)	Spice Powders:
Mutter (Fresh Green Peas)	1 cup	Turmeric	Little
Onion	1 Small	Red chilly/Dhania mix	1 tsp (flat)
Ginger-Garlic paste	1 tsp	Pepper powder	¼ tsp
Green Chilly	2 nos	Fennel seed powder	½ tsp
Oil	2 - 3 tbsp	Garam Masala Powder(ready mix)	¼ tsp
Salt	To Taste	Cinnamon- clove mix	3-4 Pinch
Coriander Leaves (Chopped)	1 tbsp
Curry Leaves	Few

Tip

Red Chilly & Dhania Powder mix :: 100 : 150 gms.
Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms

Method :

Wash Kheema and strain/squeeze the water. Add little turmeric & salt – mix well place it in a vessel/bowl and place this in a pressure cooker.
Cook it for 5 whistles; lower the flame cook further for 5 minutes.
Grinding Masala: Cut the Green chilly into 2/3 pieces, add Ginger-garlic paste and Grind into course paste.

Cooking:

Chop onion into fine pieces.
Heat 2 tbsp oil in a Kadai/wok, lower the flame and add green peas fry till half cooked. Remove and keep aside.
To the same oil add chopped onions fry till light brown, lower the flame add ginger-garlic- chilly paste and all the spice powders along with required salt [approx ½ tsp]
Now add the cooked Mutton Kheema. Fry till the water evaporates [Keep adjusting the flame as and when required].
Lower the flame, now add cooked green peas, coriander leaves & Curry leaves. Fry till moisture is completely absorbed & dry [If necessary add oil while frying]

Tip :

Cooking in low flame tastes better.
If fresh greens peas is not available, Dry peas can be used – Add in the same stage when green peas is added.
Dry Peas Cooking: Soak dry peas overnight, add little salt and pressure cook it for 3 whistles- drain of the water use it- No need to fry this in oil.

Mutton Kheema Potato Curry

2011-03-18T14:51:00.000+05:30

Mutton Kheema Potato Curry

Ingredients:		Grinding
Mutton Kheema	¼ kg (250gms)	Onion	1 Small
Potato ( Baby/Small )	10-12 Nos	Bangalore Tomato		1 Small
Onion	1 Medium	Spice Powders:
Bangalore Tomato	1 Medium	Turmeric		Little
Ginger-Garlic paste	1 tsp	Red chilly/Dhania mix		1 ½ tsp (heaped)
Oil	3 - 4 tbsp	Pepper powder		½ tsp
Salt	To Taste	Fennel seed powder		1 tsp
Coriander Leaves (Chopped)	1 tbsp	Garam Masala Powder(ready mix)		½ tsp
Curry Leaves	Few	Cinnamon- clove mix		3-4 Pinch

Tip

Red Chilly & Dhania Powder mix :: 100 : 150 gms.
Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms

Method :

Wash Kheema and strain/squeeze the water. Add all the spice powders & ½ tsp salt – mix well and marinate for ½ hr to 1 hr.
Place pressure cooker, heat 1 tbsp of oil, add the marinated Kheema fry for 5-6 minutes till raw smell goes.
Add two cups of water close the lid of pressure cooker. Cook it for 5 whistles; lower the flame cook further for 10 minutes.
Grinding Masala: Slice the Onion & Tomato separately. Heat 2-3 tsp of oil fry onion till light brown, lower the flame add tomato fry till soft, cool and grind into paste adding required water.

Cooking:

Pressure cook baby potato for 3-4 whistles. Remove from cooker, Cool & peel the skin. Cut each potato into two pieces. Keep aside
Chop onion into fine pieces & tomato into thin slices.
Heat 3 tbsp oil in a Kadai/wok and add chopped onions fry till pink, Lower the flame add tomato along with ginger-garlic paste. Fry till tomato becomes soft.
To this add ground Onion-tomato paste fry till oil separates at the sides, Now add the cooked Mutton Kheema and diced potato.
Fry till the gravy thickens, adjust salt, Add Chopped Coriander leaves & Curry leaves Fry slightly leaves on the top [Keep adjusting the flame as and when required].

Tip :

Cooking in low flame tastes better.
Variation : If baby potato is not available, Regular potato [2-3 nos] -Cooked/ diced.
You may use Green peas instead or along with potato Add in the same stage when the diced potato is added

Mutton Kheema Ball Fry

2011-03-14T17:40:00.000+05:30

Mutton Kheema Ball Fry

Ingredients:
Mutton Kheema	¼ kg (250gms)	Egg	1 No
Onion	1 Small	Spice Powders:
Ginger-Garlic paste	½ tsp	Turmeric		Little
Green Chilly	2-3 nos	Red chilly/Dhania mix		1 tsp (flat)
Oil	2 tbsp	Pepper powder		¼ tsp
Salt	To Taste	Fennel seed powder		½ tsp
Coriander Leaves (Chopped)	3 tbsp	Garam Masala Powder(ready mix)		¼ tsp
Gram Flour (Chickpea)	3 tsp	Cinnamon- clove mix		3-4 Pinch
Mint Leaves	8-10 Nos

Tip

Red Chilly & Dhania Powder mix :: 100 : 150 gms.
Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms

Method :

Wash Kheema and strain/squeeze the water. Add little turmeric & salt – mix well place it in a vessel/bowl and place this in a pressure cooker.
Cook it for 5 whistles, lower the flame cook further for 5 minutes. Remove Kheema after the pressure is released, pour it in the Kadai, fry till the water gets dried up/ evaporates.
Now grind the Kheema into course paste.

Grinding Masala:

Slice the onions, Cut the Green chilly into 2/3 pieces.
Heat 2-3 tsp of oil in Kadai / wok add the onion, mint leaves and green chillies. Fry till light brown. Switch off the flame & add Ginger-garlic paste.
Grind into paste, Now add all the spice powders along with salt and run the mixer till well mixed.
Add this Masala paste into the coarsely ground Kheema along with gram flour-mix well. Beat the egg in a separate bowl, add enough egg to make a thick dough.
Now make them into small lemon sized balls.
Heat 2 tbsp oil in a Kadai/wok, Lower the flame, arrange the Kheema meat balls. After 2-3 minutes, gently turns over and repeat the process till it turns Golden Brown.
A good Starter –Serve with mint chutney / sauce

Tip :

Cooking in low flame tastes better.
Variation : You could also flatten the Kheema meat balls into flat Vada and deep fry in the oil. Instead of Kadai dry fry

Chilly Prawn

2011-03-14T17:33:00.001+05:30

Chilly Prawn

Ingredients:
Prawn ( Small Prawns)	¼ kg (250gms)
Ginger-Garlic paste	¼ tsp
Red Chilly /Dhania mix	2 tsp (flat)
Turmeric	Little
Salt	To Taste
Oil	To Fry
Curry Leaves	Few
Food Colour ( Red)	Little
Corn Flour	4-5 tsp
Maida	1 tsp

Tip

Red Chilly & Dhania Powder mix :: 100 : 150 gms.

Method :

De-shell and wash the Prawn. Drain well. Spread on a cloth to remove excess water.
In a bowl, add turmeric , Red chilly/Dhania mix, Ginger-Garlic Paste, Salt [ approx less than 1 tsp], Corn flour, Maida, Food Colour & Curry leaves
Mix well and then add prawns, coat well sprinkling little water, paste should be very thick. Marinate for 10 minutes.
Heat Oil in Kadai/wok . Deep fry the prawns in low flame till it turns golden brown.
A Good Starter - Serve with sliced onion, carrot & Lemon wedges

Tip : Cooking in low flame tastes better.

Cauliflower Dry Fry

2011-03-12T23:13:00.000+05:30

Ingredients:
Cauliflower	1 Small flower
Onion	1 Small
Bangalore Tomato	½ from Small
Ginger Chopped (finely)	½ tsp
Garlic Chopped (finely)	½ tsp
Red chilly/Dhania mix	1 tsp (heaped)
Garam Masala Powder(ready mix)	½ tsp
Turmeric	Little
Mustard	¼ tsp
Oil	2 tbsp
Salt	To Taste
Curry Leaves	Few

Tip: Red Chilly & Dhania Powder mix :: 100 : 150 gms.

Method :

Cut/break cauliflower into small floweret’s. Keep immersed in Hot water with little salt for few minutes. Drain well and keep ready
Chop the onions & tomatoes into fine pieces. Keep separate

Cooking :

Heat oil in a Kadai/wok, add mustard, allow to splutter, add chopped onions, ginger & garlic into it fry till light brown.
Lower the flame and add tomato, red chilly/Dhania mix, turmeric, Garam Masala & salt [approx less than 1 tsp], fry till tomato becomes soft.
Add Cauliflower flowerets and curry leaves mix well till it gets well coated. Cover & Cook for 5-6 minutes. Stirring in between.
Open the lid and fry till dry without breaking the flowerets. Adjust the flame accordingly.
To be served with Mixed Rice , Chapatti & Roti

Mutton Red Korma

2011-03-12T23:08:00.000+05:30

Ingredients:
Mutton	¼ kg (250gms)	For Grinding
Onion	1 Medium	Onion	1 Small
Bangalore Tomato	1 Medium	Bangalore Tomato	1 Small
Ginger-Garlic paste	1 ½ tsp	Red Chillies	2-3 nos
Oil	5 tbsp	Spice Powders:
Salt	To Taste	Turmeric	2 Pinch
Coriander Leaves (Chopped)	2 tbsp	Red chilly/Dhania mix	2 tsp (flat)
Bay Leaf	1 no	Pepper powder	¼ tsp
Curry Leaf	8-10 nos	Fennel seed powder	2 tsp
Fresh Coconut (Grated)	1 cup	Garam Masala Powder(ready mix)	½ tsp
		Cinnamon- clove mix	3-4 Pinch

Tip

Red Chilly & Dhania Powder mix :: 100 : 150 gms.
Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms

Method :

Wash and cut mutton into small/medium pieces. Add all the spice powders & 1 tsp of salt with little water. Mix/ coat well and marinate for ½ to 1 hour.
Grinding Masala:
Slice the onions, Chop tomatoes & Break the Red chillies and remove seeds.
Heat 2-3 tsp of oil in Kadai / wok add the onion and red chillies.[you could also add a few cashews if required]fry till light brown, now add tomatoes & cook till soft.
Cool it and grind into smooth paste adding required water and keep aside

Cooking :

Now Grind fresh coconut and take 1^st & 2^nd milk [For taking milk- grind coconut with sufficient water into paste and pour this in a strainer squeeze and take 1^st milk / to same squeezed coconut add 1 more cup of water/mix and pour into the strainer as 2^ndmilk]
Chop onion & tomatoes into small thin slices ( keep them separate)
Heat the balance oil in the pressure cooker add Onions & Bay leaf fry till transparent/pink
Lower the flame, add tomatoes and ginger –garlic paste fry till soft. Add marinated mutton pieces mix well cover and cook for 5 minutes stirring in between.
Add 2 cups of water, cover and pressure cook for 5-6 whistles lower the flame and cook for 10 -15 minutes.
Place a Kadai/ wok , pour the coconut milk, ground Masala paste, coriander leaves, Curry leaves & Little salt cook for 5 minutes in low flame.
Open the pressure cooker, after the steam gets released. Place this on the stove if it is watery – thicken for a few minutes, lower the flame, add the cooked coconut gravy into it, mix well, adjust salt levels.
Now bring it to boil , lower the flame and Cook for another 2-3 minutes & Serve.[If it is required to be more spicy add little pepper+ fennel seed powder equal qty].
[ Korma has to be always semi thick in consistency] Served with Rice, Idly & Dosai

Tip : Cooking in low flame tastes better.

Drumstick Tamarind (Imli) Kulambu

2011-03-12T23:03:00.005+05:30

Ingredients:
Drum Stick	2 nos	Fenugreek seed (Methi)	Few
Onion	1 Medium	Thalippu Vadagam	Little
Bangalore Tomato	1 small	Salt	To taste
Country Tomato	1 small	Oil	3 tbsp
Green Chilly	1 small	Tamarind (Imli)	Small Lemon size
Garlic	4-5 flakes	Coriander Leaves (chopped)	1 tbsp
Turmeric	3-4 Pinch	Curry Leaves	Few
Red chilly/Dhania mix	2 tsp (heaped)	Coconut Fresh (Grated)	½ cup
Mustard	¼ tsp

Tip

Red Chilly & Dhania Powder mix:: 100 : 150 gms.

Method:

Soak the tamarind in ½ cup of water for ½ hr. And the extract juice.
Grind coconut with little water and extract milk to about ½ cup.
Cut Drumstick into 2 inch pieces. Chop the Onion into fine pieces. Cut each garlic flakes into 2 to 3 pieces. Slit the green chilly.
Chop both the tomatoes into thin slices.

Cooking:

Heat oil in the Kadai lower the flame fry drum stick pieces till half cooked, remove and keep aside,
To the same oil add mustard allow to splutter, add fenugreek seeds fry for a second, Now add Thalippu Vadagam, onion, garlic and green chillies fry till onion becomes light brown.
Lower the flame add the tomatoes, fry till soft, add turmeric , red chilly/Dhania mix & salt of approx 1 tsp.
Fry till well mixed and add one cup of water along with the fried drumstick pieces cover and cook for 5 minutes in low flame.
Allow to boil, now add the tamarind juice , coriander leaves cover and cook for another 3 minutes.
Now add coconut milk & curry leaves, check the spice and salt level if it is too sour add little more red chilly /Dhania mix powder with salt to the gravy.
Cook till drumstick becomes soft.
Serve with Rice, Pongal & Upma.

Tip :

Cooking in low flame tastes better.
Variation : You could use Small violet Brinjal, Lady’s Finger(Okra) follow the same method to fry in oil and add to the gravy (Kulambu)
Yam could also be used – Scrap the skin, cut into cubes, Cook in water with little turmeric & salt for 4-5 minutes and drain the water [ no need to fry in oil] and follow the same procedure as above.

Parda Peni

2011-03-12T22:59:00.000+05:30

Ingredients:
Maida	1 Cup
Cooking Soda	2 Pinch
Ghee (Melted)	4 tbsp
Sugar	1 Cup
Elaichi Powder	½ tsp
Rice Flour	2 tbsp
Cashew ( Whole)	5 nos
Badam / Almond (Whole)	5 nos
Oil	To fry
Method : For Dough Make a tight dough using Maida, 2 tbsp of Melted Ghee & Cooking soda sprinkling enough water. Keep it for 10-15 minutes. Make a semi thick paste with remaining 2 tbsp Melted ghee and rice flour.[If required, add ghee or flour depending on the paste consistency]. Cooking : Divide the dough equally into 6 balls; Make each into a thin chapatti. Spread little Rice/ghee paste over the 1^st chapatti and place 2^nd chapatti over it, again rub with paste and place the 3^rd chapatti on this, again spread the paste over it, hold firmly and roll all the 3 chapattis together like a spring roll. Further cut this into 5 to 6 pieces evenly. Press and roll into thick small poories. Repeat the same procedure for the balance 3 chapattis.[ if the paste is insufficient make more of it ] Keep all the poories ready in a plate. Sugar Syrup: Heat a thick bottomed Kadai/wok, melt the sugar in ½ cup of water, make this into a two string consistency syrup. Switch of the flame, add Elaichi powder. Mix well evenly. Remove skin on the Badam (Almond), take the cashew – grate both into thin flakes. Keep aside Pour enough oil into the Kadai to fry 2 to 3 poories at a time. Now fry it in low flame till it turns light/pale brown. Soak the fried poories immediately into the hot sugar syrup. Allow to soak for 2-3 minutes [Till the next batch comes out fried]. Take the poories out of the sugar syrup place them on a plate and garnish with grated nuts. In case the sugar syrup becomes thick dilute this adding little water and heat again. Tip : Always use a thick / heavy bottomed Kadai for making sweets

Sura (Shark) Kulambu

2011-03-12T22:54:00.000+05:30

Ingredients:
Shark (Sura)	¼ kg	Thalippu Vadagam	Little
Onion	1 small	Salt	To taste
Sambar Onion (Small)	4 -5 nos	Oil	3 tbsp
Bangalore Tomato	1 small	Tamarind	Medium Lemon size
Country Tomato	1 small	Coriander Leaves (chopped)	1 tbsp
Garlic	4-5 flakes	Curry Leaves	Few
Turmeric	3-4 Pinch	Dry Powder:
Red chilly/Dhania mix	3 tsp (heaped)	Pepper (Whole)	1 tsp
Mustard	¼ tsp	Jeera (Whole)	½ tsp
Fenugreek seed (Methi)	8-10 nos

Tip

Red Chilly & Dhania Powder mix :: 100 : 150 gms.

Method :

Wash & Clean the Shark (Sura), place this in a Kadai/wok pour enough water to ensure that the shark pieces are fully immersed. Add little turmeric & salt to it.
Allow the water to boil, lower the flame and cover with lid, cook for 4-5 minutes.
Take out the pieces, remove the skin, cut into medium size cubes and keep aside

Dry Powder :

Heat the Kadai and add Whole Pepper fry for 2 minutes then add Jeera (whole) fry till aroma comes, do not allow to burn the Jeera.
Take it immediately and pound into fine powder. Keep Ready

Cooking :

Soak the tamarind in one cup of water for ½ hr, and extract the juice
Chop the Onion into fine pieces. Cut the garlic flakes into 2 to 3 pieces. Peel sambar (small) onions. Chop both the tomatoes into thin slices.
Heat oil in the Kadai add mustard allow to splutter, add fenugreek seeds fry for a second,
Now add Thalippu Vadagam, onion, Sambar Onion(Small), garlic fry till onion becomes light brown.
Lower the flame add the tomatoes, fry till soft, add turmeric , red chilly/Dhania mix & salt of approx 1 tsp.
Fry till well mixed and add one cup of water.
Allow to boil, now add the tamarind juice, coriander leaves cover and cook for 10 minutes
Open the lid and add the pounded powder, if the gravy is too thick add ½ to 1 cup of water and add another 1 tsp of salt [ after adding tamarind juice the gravy may need the extra salt]
Check the spice and salt level if it is too sour add little more red chilly /Dhania mix powder with salt to the gravy. Add shark (Sura) pieces and curry leaves, cook for 6-7 minutes without lid/covering it.