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Wednesday, July 31, 2013

Ghee Rice

Ghee Rice !


  • Basmathi rice-1 cup
  • water-2 cups 
  • Onion -l 
  • Cloves-3 or 4
  • Cinnamon -1 inch piece 
  • Cardamom-1
  • Bay leaf -1 
  • Cashewnuts - 6 to 8 
  • Ghee -4 tbsp 
  • Salt for taste 
Method 
Soak the rice for about 20 mts n drain well ! 

Chop onions lenghtwise .

In a cooker  ,add ghee ,Cinnamon, cloves, bay leaf, cashewnuts ,cardamom and fry till they puff n then add onion n fry till pink , add the rice , fry for a minute .Add water ,salt n pressure cook for 2 whistle !


Crispy Pumkin leaves fries !


Crispy Pumkin leaves fries
  • Pumkin leaves -12    
  •  Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  •  Dry red chilles -6 to 8 or according to the taste 
  • Salt to taste .

Method 
  Soak raw rice for 2 hours .. 

 Dry roast urid dhal till it gives a nice aroma n changes its colour .cool n powder it .. 

 Grind the red  chilles to a fine paste n then add the soaked rice n grind it to medium coarse  paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour n mix well .

Place a  leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place another leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder ..  slice it n deep fry till crisp ! 

Phova Kheeri ( Beaten rice Kheer )

Phova Kheeri ( Beaten rice Kheer ) An amchi sweet !
  • Beaten rice /phova -1 cup
  • powdered jaggery -1 cup
  • Thin coconut milk-3 cups
  • Thick coconut Milk-2 cups
  • Powdered cardamom-1 tsp
  • Cahewnuts -a few pieces
  • Raisins-a few
  • Idly rawa-3 tsp
  • Ghee -2 tsp

Preparing coconut milk
1 huge coconut.
Grate fresh coconut n grind  it to a fine paste . sieve it thru a cloth to get the thick coconut milk and keep it aside . Add water to the residue n sieve it thrice to get thin coconut milk .

Method 
Soak raisins n cashewnuts for 20 mts 

In a thick bottomed vessel add the thin coconut milk with idly rawa , keep stirring continuously till d the rawa is cooked well , then add powdered jaggery stir well till it melts n then add the thick coconut milk n give a quick boil ! switch off the flame n then add the cardamom powder and soaked dry fruits .

In a kadai add ghee n fry the beaten rice for few mts ,cool it and add it to the above just before serving .

Tuesday, July 30, 2013

Eggless Vanilla sponge cake !


Eggless Vanilla sponge cake !

  • All Purpose Flour/Maida 11/2 cup
  • Baking Powder- 2 tsp
  • Baking Soda -1/4 tsp
  • Milk -1cup  
  • Sugar  -1cup
  • Custard Powder 1/2 cup
  • Vanilla essence- 1 tsp
  • Unsalted Butter -1/4 th  cup( room temperature)
  • Oil - 1/4 th cup


Method

Boil milk in a pan ,add sugar n  melt it .

Blend in the custard powder in the milk until there are no lumps. Add butter and oil and whisk well add in vanilla essence.



  Take a round baking tin (or any shape which is on hand) by greasing it and dusting with flour or by lining the base with a parchment paper.


Preheat the oven to 325F.


In a separate mixing bowl, sieve the flours baking powder and the baking soda. 


Slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Do not over mix.


Pour the batter into the prepared cake tin and tap the pan on the counter couple of times to release any bubbles trapped in the batter.


Place the above baking tin in the preheated oven and bake it for about 40-45 min or until a tester comes out clean.


Remove the cake from the oven and after a few minutes invert it over a wire rack.

Slice it after the cake cools down !




Mango flavoured phirni !

Mango flavoured phirni 
  • Raw Rice -1 tbls
  • Milk-1 litre
  • Sugar-5 tsp or according to the taste 
  • Mango puree-3/4 th cup 
  • Saffron strands-a few ( soak in warm milk for about 10 mts ) 
Garnishing 
Almonds ,pista n cherries -a few 

Method 
Soak rice for an hour n then grind it with little milk or water to a smooth paste .. 

Boil milk ,n when it comes to boil add the rice paste n stir continuously till the rice is cooked and the milk has thickened add sugar n stir till all the sugar is mixed well . switch off and add the saffron strands soaked in warm milk .Add mango puree and mix well .

Chill atleast for 2 hours , garnish with nuts !

Served best when chilled !


Instant Dhokla ! Gram flour steamed cake !

Instant Dhokla ! Gram flour steamed cake !
  • Bengal gram flour/Besan-1 cup
  • Semolina /Rawa-11/2 tbsp 
  • Sugar - 2 tsp
  • lime juice-1/2 tsp
  • Ginger green chilly paste-1 tsp 
  • Eno fruit salt-11/2 tsp

Seasoning 
  • oil-1 tbsp
  • Mustard seeds-1/2 tsp
  • White sesame seeds-1/2 tsp
  • Green chillies (chopped ) -2 
  • Hing a pinch

Garnishing 
Coriander leaves chopped -2 tsp
Grated coconut-3 tsp 

Method 
Mix bengal gram flour, rawa, sugar, lime juice n ginger chilly paste with enough water to form a thick batter ,add enofruit salt ( mix enofruit salt with little oil ) n mix well ! keep d batter aside for 10 mts 

Grease a thali n pour the batter to it n steam for 10 mts or till completely done ! 

Cool n cut into desired shape , pour the seasoning n then do the garnishing :)

Best served with coriander mint chutney !

Monday, July 29, 2013

Authentic amchi style saaru with ground masala !

Authentic amchi style saaru with ground masala ! 
  • Coriander seeds-  3 tsp
  • Mustard seeds- 1/4 th tsp
  • Fenugreek seeds-1/4 th tsp
  • Cumin seeds-1 tsp 
  • Pepper corns-4 to 5 
  • Hing /Asafoetida-small piece
  • Curry leaves-2 sprig 
  • Dry red chillies-4 to 5 
  • Jaggery -a small piece 
  • Tamarind -Tamarind seed size 
  • Turmeric powder-1/4 th tsp 
  • Tomatoes -3 
  • salt to taste 

Seasoning 
  • oil-1 tsp
  • curry leaves-1 sprig
  • Mustard seeds -1/2 tsp
Garnishing
chopped coriander leaves-1 tsp 

Method 
in little oil , fry coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, pepper corns , hing, curry leaves, red chillies , separately .. remove n let it cool  

chop tomatoes into 4 n boil it with water , cool the boiled tomatoes n retain the water .

 Grind the boiled cooled tomatoes with above roasted ingredients along with little turmeric powder ,salt n tamarind .. 

in a kadai add oil, curry leaves, mustard , ground masala n fry till the raw smell goes .. add the retained water , jaggery n also add water to get rasam consistency .. boil well ! switch off and garnish with fresh coriander leaves .

Kirlu Ambade Ghassi ( Tender Bamboo shoots n sour hogplum coconut based gravy )

Miittagallale Kirlu Ambade Ghassi ( Brined Tender Bamboo shoots n sour hog plum coconut based gravy )
  • Mittagallale kirlu /brined tender bamboo shoot pieces -1 cup 
  • Ambado/Sour hog plum -2 or 3 
  • Roasted red chilly - 5 /6 or according to taste 
  • Grated coconut -1 cup 
  • Urid dhal -1 tsp 
  • salt to taste 

Seasoning 
  • oil-1 tsp
  • Mustard seeds-1/2 tsp
  • curry leaves-1 sprig 

Method 
Soak brined tender bamboo in enough water overnight , next day morning rinse it well 4 to 5 times ( this helps to remove the excess salt ) n chop them to eatable bites ! 
Crush hog plums.
 
In little water cook tender bamboo shoots n crushed  hog plums .
in little oil roast urid dhal , keep aside 
Grind grated coconut with roasted chillies to a fine paste n just before removing the batter add roasted urid dhal n grind again for few mts .

Add this ground paste to the cooked bamboo shoots n crushed hog plums n boil again . 

Give seasoning 

Note : adjust the salt as Bamboo shoot is already brined !

Banana Dates Kheer !

Banana Dates Kheer !
  • 2- huge bananas
  • Dates-10
  • Milk-2 cups 
Method 
chop dates n bananas , blend into smooth puree .

Boil milk n add banana date puree ,boil till it thickens ,add chopped dates n refrigerate !

serve chilled !

Pathrado /colocasia/arvi leaves)with Ghassi(coconut gravy ) !

1
Pathrado /colocasia/arvi leaves)with Ghassi(coconut gravy ) !
  • Raw Rice- 1cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
Method 
Soak rice n thur dhal for 2 hours . 

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt !

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

serve with coconut oil or ghassi 

Ghassi /coconut gravy for pathrado
  • 1/2 cup -grated coconut
  • 3-roasted dry red chilly 
  • 1/4 th tsp -fenugreek seeds ( roast in little oil )
  • 1/2 tsp-Urid dhal ( roast in little oil )
  • Tamarind-tamarind seed size 
  • salt to taste 

Seasoning 
  • oil-1tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves -1 sprig 

Method 
Grind grated coconut, chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek n urid dhal n grind for few mts .. remove the batter ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrade n pour this gravy over it n relish it !



Chiku Sheera / Rawa cake with Sapota

Chiku Sheera / Rawa cake with Sapota  !
  • 1 cup semolina/rawa
  • 1/2 or 3/4 th cup  -sugar
  • 1/2 or 3/4 th cup-ghee 
  • 1cup-water
  • 1cup-milk 
  • 1 Cup- Chiku/sapota puree 
  • 1/4 th tsp -cardamom powder 

Garnishing 
A few cashewnuts n Raisins fried in ghee.

Method
In a kadai add 2 tsp of ghee n fry the rawa till it gives a nice aroma n raw smell goes ! take it on a plate 
Add the sugar, water, milk ,chikku puree  n bring it to boil .
Add the  fried rawa little by little into the boiling Sugar syrup water taking care that no lumps of rawa are formed. add ghee n cook till it leaves the sides n rawa is cooked well ! add cardamom powder n mix well !


Smear a plate with little ghee n spread d sheera on it evenly n cut when cool into desired shape 

Serve with garnishing !



Venti Panna /Kalalva Paan Sanna Muddo Steamed in Plantain Leaves

Venti Panna /Kalalva Paan Sanna Muddo Steamed in  Plantain Leaves 
  • 1 cup -Green Gram ( Moong )
  •  2 tsp - Raw rice 
  •  2 cups -Grated Coconut 
  • 8/10 - Dry red chilies or according to the taste  
  • Hing/asafoetida-very tinny piece 
  •  Tamarind -Tamarind seed size 
  • Chopped Venti pana / Kalalva Paan /Seasonal Colocasia leaves-2 cups 
  • Banana leaves -2 
  • salt to taste

Method
Soak green gram /moong overnight 
Soak raw rice for 2 hours 
Grind dry red chillies with grated coconut ,tamarind, hing  to a fine paste n then add soaked moong n raw rice n grind to a coarse paste without adding water ( sprinkle water only if required ) the batter has to be thick ... remove the batter n add salt n  chopped colocasia leaves 

Cut the Banana leaves into reasonable size and pour the batter in it ..fold n steam for 20 mts or till done 

Serve hot with coconut oil ! 

Note :
Venti panna/Kalalva Paan  is a kind of Colasia leaves found abundance during monsoon n itch free unlike other varieties of Colasia leaves and the   stem is called venti which is again used to make Amchi delicacies ! 


Instead of colasia leaves one can use fresh methi leaves, drumstick leaves or any type of fresh leaves n can steam it in idly moulds too , if banana leaves are not available !


Green Chutney - Bellary style !

Green Chutney - Bellary style ! 
  •  Grated coconut-1/2 cup ,
  • Roasted gram (puttani)-11/2 fist ,
  • Fried groundnuts-1 tsp, 
  • Ginger a small piece, 
  •  Small piece onion, 
  • One fist coriander leaves, 
  • Tamarind little, 
  • Green chillies -3 or according to the taste
  •  Salt to taste 

Seasoning 
  • oil-1tsp
  • Mustard seeds-1/4 th tsp 
  • Cumin seeds-1/4 th tsp 

Method 
 Grind all the above to a not so fine nor coarse paste (medium paste )  .. n season with mustard n cumin seeds.

Sunday, July 28, 2013

Methi Mutter Malai !

Methi Mutter Malai !
  • Methi leaves chopped -1 cup
  • Green peas-1/2 cup
  • onion -1
  • Ginger Garlic paste-1 tsp
  • Green chilly paste- 1/4 th tsp
  • Red chilly powder-1 tsp
  • Turmeric powder-1/4 th tsp
  • Garam Masala powder-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Curds-1/4 th cup
  • Milk-1/4 th cup
  • Heavy cream-1/4 th cup
  • oil-3 tsp
  • salt to taste

Method 
Heat oil in a kadai ,add mustard seeds,when it splutters add ginger garlic chilly paste n fry for a sec, add in chopped onions n fry till pink ,add methi chopped n fry for a while ,  red chilly powder, garam masala powder, salt ,green peas n water ..cook well , then add curds ,milk n cream !




Phova ( beaten rice idlies ) with Bellary style green chutney !

Phova ( beaten rice idlies ) with Bellary style green chutney !
  • 1 cup- urid dhal,
  •  1 cup -thin phova , 
  • 3 cups -idly rawa .. 
  • Salt to taste 

Method 
Soak urid dhal for 4 hours n grind it along with phova ( previously soaked in water for 10 mts ) ..
 Remove the batter n mix idly rawa ,add salt n ferment overnight ..
 Next morning grease idly mould n steam for 20 mts 

 Recipe for chutney
  •  Grated coconut-1/2 cup ,
  • Roasted gram (puttani)-11/2 fist ,
  • Fried groundnuts-1 tsp, 
  • Ginger a small piece, 
  •  Small piece onion, 
  • One fist coriander leaves, 
  • Tamarind little, 
  • Green chillies -3 or according to the taste
  •  Salt to taste 

Seasoning 
  • oil-1tsp
  • Mustard seeds-1/4 th tsp 
  • Cumin seeds-1/4 th tsp 

Method 
 Grind all the above to a not so fine nor coarse paste (medium paste )  .. n season with mustard n cumin seeds.

 NOTE :ALWAYS MIX THE IDLY BATTER WITH HANDS AS THIS WILL AID FERMENTATION !

Avrekalu Appos / Hyacinth Beans Paddu

Avrekalu Appos / Hyacinth Beans Paddu
  • Dosa Rice- 1 cup
  • Urid dhal - 1/2 cup
  • Chana dhal -2 tsp 
  • Cooked Tender Avrekalu -1 cup  ( pressure cook it for 1 whistle with little salt )
  • Onion -2, finely chopped 
  • Green chilly  - 4 , finely chopped 
  • Coriander leaves- 1/4 th cup chopped 
  • Salt to taste
Method

Wash n Soak dosa rice , urid dhal  n chana dhal for 4 to 5 hours n grind to a fine batter ..add salt to the ground batter n ferment overnight .
 
Next day morning add cooked avrekalu ,finely chopped onions, chopped coriander leaves and chopped  green chilly to the ground batter n mix 

Heat appa tawa ..apply oil ..pour in batter n roast both sides till cooked n crisp 

Serve hot with chutney .

Tuesday, July 23, 2013

Bread Rasmalai !

Bread Rasmalai !
  • .Bread - 4 slices
  • .Milk - 2 cups
  • Ghee /butter - 1 tsp
  • cashewnuts-10 
  • Pista -10 
  • a few pista n almonds for garnishing
  • Sugar - 6 tsp ( or according to d taste )
  • .Saffron - a few strand
.
Method
cut bread pieces into round shape .. apply butter or ghee on both sides n tawa fry ( can be deep fried too ) .switch off gas ,but dont remove 4m pan ..just turn d slices so that it will be crisp .

 In a pan boil milk .
  In little warm milk add a few kesar strands .
 soak cashewnuts n pistas in water for 1/2 an hr .. peel them n make paste.
Add the cashew pista  paste to the boiled milk along with sugar n Stir continuously ..till a little  thickened .. add in kesar , garnish with pista n almonds , cool n refrigatrate it ! 

At the time of serving take a bowl add the above chilled thickened milk n drop d roasted round breads ! and drop the roasted bread rounds ! serve chilled !

Note :  can use condensed milk,( 3 tsp )   if so then   avoid the cashewnut pista paste n sugar ..  

Saturday, July 6, 2013

Dhal Chutney Pudi !

Dhal Chutney Pudi !
Chana Dhal - 1 cup
Urid dhal - 1/2 cup
Dry red chillies- 8 to10 or according to the taste
curry leaves -1/4 th cup 
Amchur Powder- 1/2 tsp
Hing /Asafoetida-2 pinch 
salt to taste 

Method 
Dry fry Chana Dhal, Urid dhal, curry leaves  n red chillies separately ... cool and grind it along with salt, amchur powder n hing .

Store in air tight container !

Tuesday, July 2, 2013

Red chilly chutney/Danger chutney

Red chilly chutney/Danger chutney .
  • Oil - 3 tsp 
  • Byadagi chilles ( the  long red ones ) -2 fist 
  • Onion -1 medium ,Sliced Thinly 
  • Curry leaves - 2 sprigs  
  • Cumin seeds-1 tsp
  •  Fenugreek seeds-1/4 th tsp 
  • Tamarind -Gooseberry size  
  • Garlic flakes- 10 / 12 
  •  Coriander Leaves -chopped , 1 tblsp 
  • Hing /Asafoetida -Pea size
  • salt to taste 
  • Oil- 1 tblsp to roast the done chutney . 

Method
in a kadai add oil n roast dry red chilly n remove it 

Add sliced onion in the same kadai and roast till reddish brown , then add curry leaves , cumin seeds,hing , fenugreek seeds,garlic flakes, cool all n grind it with tamarind, coriander leaves n salt to a paste without adding water . 

Again in a kadai add oil n fry this chutney for a while   ..as this chutney can be preserved in fridge nearlyfor a month or 2 ,if done with proper method  n more oil the chutney taste good. 

Mango Murabba Elaichi aur Kesarwala !..

Mango Murabba Elaichi aur Kesarwala !..
  • 2 cups- Raw Totapuri mangoes peeled n grated
  • 2 cups- sugar or according to the taste 
  • water-1/2 cup 
  • Elaichi / cardamom powder -1/2 tsp
  • Saffron - a few strands 

Method 
Peel n grate the mangoes !
Heat water n melt sugar in a kadai .. then add the grated raw mango n boil it well on small flame,add saffron strands n elaichi powder  .. stir continuously  till it thickens ...it takes about 30 mts .. 

store it in an air tight container n this can be preserved for an year :)

Aaloo Tikkis with Mint coriander chutney !

Aaloo Tikkis with Mint coriander chutney !
  • Potatoes -3 medium
  • Bread crumbs -1/2 cup
  • Cumin powder-1/2 tsp
  • Red chilly powder-1 tsp
  • coriander powder-1 tsp
  • turmeric powder-1/4 th tsp
  • chopped coriander leaves-2 tsp
  • salt to taste
  • oil-2 tsp
Method
Pressure cook potatoes for 1 whistle ,cool ,remove skin n mash , to it add all the powders, bread crumbs ,salt n chopped coriander leaves n mix well
Heat a tawa , apply little oil .. take a small portion of the above mixture in hands ..flatten it ,run over bread crumbs n  shallow fry on  tawa with both sides till golden brown !