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Friday, 16 February 2018

Ring Batura


Ingredients:

2 cups plain flour/ maida
1 cup wheat flour/ atta
1 egg
1 tsp yeast
2 tbsp yoghurt
1 tbsp sugar
salt to taste
milk as required for kneading
oil for frying

Preparation:
  1. In a bowl, add plain flour and wheat flour and mix well.
  2. Add yoghurt, yeast, sugar, egg and salt into this and knead it well to make a soft dough adding milk and keep it covered for 4-5 hours.
  3. Then knead it again and roll the dough using a rolling pin and cut out into ring shapes using a large and small round cookie cutters. (Cut out smaller circles in the centre of larger circles to make rings).

     4. Heat oil in a pan on medium flame and deep fry the ring batura's on both sides. Drain on paper towels and serve...

Saturday, 10 February 2018

Mint Lemon Soda / Mint Soda Sarbath


Ingredients:

1/2 cup fresh mint leaves
lemon juice of 1 lemon
4 tbsp sugar ( add to your taste)
a pinch of salt
1 1/2 cup chilled soda, or as required

Preparation:
  1. In a blender, add the mint leaves, lemon juice, salt and sugar and blend well adding 1/2 cup of water.
  2. Add 2-3 tbsp of prepared mint-lemon mix in two serving glasses and pour chilled soda on top of this....Serve immediately...

Wednesday, 30 August 2017

Egg Butter Masala


Ingredients:

6-7 hard boiled eggs
3 big tomatoes
2 big onions, sliced
50 gm cashew nuts
1 1/2 tbsp garlic paste
1 1/2 tbsp ginger paste
1/2 tsp turmeric powder
1 1/4- 1 1/2 tbsp kashmiri chilli powder
1/2 tsp pepper powder
1 tsp garam masala
1 tsp kasuri methi
1 tsp sugar
1/4-1/2 cup fresh cream
30 gm butter
2 tbsp oil
salt to taste
2 tbsp coriander leaves, chopped

Preparation:
  1. Cut each hard boiled egg into 2 pieces and keep it aside. Soak the cashew nuts in little water. 
  2. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and grind to a paste / puree and keep it aside.
  3. Heat 1 tbsp oil in a pan and add sliced onions and saute well till transparent. Allow it to cool and then grind to a smooth paste together with soaked cashew nuts and keep it aside.
  4. In a thick bottomed pan, heat 1 tbsp oil and 25 gm butter and add garlic paste and ginger paste and saute well till the raw smell disappears.
  5. Reduce the flame and add turmeric powder and mix well. Then add kashmiri chilli powder and mix well.
  6. Add tomato puree and saute well till oil appears on top. Add pepper powder and mix well.
  7. Then add onion-cashew paste and mix well.
  8. Add 1 1/2 cup of water, salt, garam masala, kasuri methi and chopped coriander leaves and mix well.
  9. When it starts to boil, add sugar and mix well. Add fresh cream and mix well.
  10. Then add the boiled eggs and boil for 5 minutes on low flame. Adjust salt and water (add hot water if required).
  11. Transfer to a serving plate and garnish with chopped coriander leaves and fresh cream and add 1 tbsp butter...Serve hot..
Recipe Source: Magic Oven

Tuesday, 29 August 2017

Mulayari Payasam / Bamboo Rice Payasam


Ingredients:

1 cup mulayari / bamboo rice
300 gm jaggery
3 cups thin coconut milk
1 cup thick coconut milk
1/2 tsp cardamom powder
3 tbsp sliced coconut
8-10 cashew nuts
10-12 raisins
2 tbsp ghee

Preparation:
  1. Wash and soak the bamboo rice in water for about 8-10 hours or overnight.
  2. Then pressure cook it adding 2-3 cups of water for 5-6 whistles until it turns soft.
  3. In a pan, melt the jaggery on low flame adding 1 cup of water, strain it and keep it aside.
  4. When pressure releases, open the cooker and add the jaggery syrup and mix well.
  5. Add thin coconut milk to this and mix well and cook till the payasam thickens, stirring in between.
  6. Then add the thick coconut milk and cardamom powder and simmer in low flame for 2 minutes.
  7. Heat ghee in a small pan and fry sliced coconut, cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix...Serve warm...

Churakka / Bottle Gourd Pachadi


Ingredients:

1 cup churakka/ bottle gourd, chopped
1/2 cup grated coconut
1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop churakka into small pieces and cook it in a pan adding 2 slit green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked churakka, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 
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