Khoya paratha
Posted by: Anitha Vijay on: November 15, 2011
- In: Indian Cooking | Khoya | Snacks | Sweet | Vegetarian | with in 5 minutes
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- Unsweetened khoya – 1 cup
Khoya Paratha
- Sugar – 4 tsp
- Cardamom powder - ½ tsp
- Wheat flour – 1 cup
- Water - ½cup (Approximately)
- Salt – to taste
- Oil – to fry
- In a bowl mix khoya, sugar and cardamom powder. Keep aside.
- In another bowl add wheat flour and salt, mix well. Now add water little by little and make a dough.
- Take small ball size dough and make little flat and keep the khoya mixture in the center and close the dough and role it flat.
- Heat the tava and put this paratha. Let it brown from one side then turn the other side.
- Now apply oil on both the side, when cooked nicely, remove from the tava. Now ready to serve.
- TIPS:
- The dough should not be very hard.
- Khoya mixture should not be watery.
Badhusha
Posted by: Anitha Vijay on: December 3, 2010
- In: Butter | Curd | Deep fried | Indian Cooking | Khoya | Maida | Snacks | South Indian | Vegetarian
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- Maida – 300gm
- Sugar - ½ kg
- Cardamom powder - ½tsp
- Vanaspathi – 100gm
- Bakking soda – a pinch
- Curd – 1 Tbsp
- Oil – deep fry
- First we will make sugar syrup by adding sugar and water in 2:1 ratio and also add cardamom powder, it should be sticky.
- Now in a big bowl add maida, vanaspahti, bakking soda and curd, mix all together with hand.
- Now add water as little as possible and make a dough.
- In a wok add oil to heat. Take a small portion of dough and make a ball and give a dispersion in the center.
- Now deep fry it batch by batch till light brown and soak in the sugar syrup for 45- 1 hr and take it out.
Note:
- To conform that your dough is ready, take a portion and role it, it should role with out crack.
- Don’t keep the dough for long time, other wise it will ferment.
- Don’t make the ball and keep, do it at the time of frying.
- You can also decorate it with colored desicated coconut by mixing the coconut with different food colors.
NLCI Bhunna Channa
Posted by: Anitha Vijay on: December 3, 2010
- In: Cashew nuts | Garlic | Ginger | Indian Cooking | North Indian | Onion | Sesame seeds | Side Dish | Tomato | Vegetarian
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You can have this with chappati, naan, puri, rumali roti, pulav etc.
- Kabuli Channa – 2 cup (Boiled)
- Coriander seeds – 2tbsp
- Cloves – 3 no.
- Bay leaves – 2 no.
- Cardamom – 3 no.
- Cashewnuts – 6-7 no.
- Sesame – 2 tsp
- Cinnamon – 2 pieces
- Black pepper – 1 tsp
- Aniseed – 1tsp
- Coconut powder – 2 tsp
- Onion – 4 no.
- Mint leaves - ½ cup
- Coriander leaves - ½cup
- Ginger-garlic paste – 2 tsp
- Tomato – 2 no. (Chopped)
- Red chilly powder – 1 tsp
- Termaric powder - ½ tsp
- Garam masala - ½ tsp
- Salt – to taste
- Oil – As required
- In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and aniseeds.
- Saute’e 1 onion julians in 1tsp oil.
- Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
- In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
- After 2-3 mins. add tomato saute’e it till oil comes out.
- Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.
Note: If you want it more spicy you can increase the quantity of red chilly powder.
Curd Rice
Posted by: Anitha Vijay on: October 20, 2010
- In: Curd | Ginger | Indian Cooking | Main course | Rice | South Indian | Variety Rice | Vegetarian
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- Rice – 1cup
- Water – 3 cup
- Milk – 2 cup
- Curd – 1/2 cup
- Green chilly – 2 (Chopped)
- Ginger – 1 small piece (Chopped nicely)
- Dry chilly – 2
- Oil – 1 tsp
- Butter – 2 tsp
- Mustard seed – 1/2 tsp
- Salt – To taste
- Coriander leaves – As required
- Curry leaves – As required
- In the cooker put water, rice and salt. Let 3 whistle come and simmer the flame for another 5 min.
- In the above cooked rice add milk, butter, curd, green chilly and ginger.
- Heat the oil in the wok and add mustard seeds, let it spluter then add dry chilly,curry leaves and coriander leaves.
- Now add this above mixture to the rice mixture.
- It is ready to serve now.
NOTE: If you want to make it rich you can add cashewnuts, rasins in 3rd step.
Egg Potato masala
Posted by: Anitha Vijay on: October 7, 2010
- In: Egg | Indian Cooking | Potato | Shallot | Side Dish
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It is non vegetarian dish. We can serve
this as a side dish with roti, naan, bhatura,
dosa , rice varities, rasam etc
- Egg – 4
- Potato – 4
- Shallot or Small Onion – 5-6
- Pepper – 1 tsp
- Garlic – 5-6
- Green chilly – 4
- Mustard seeds - ½ tsp
- Curry leaves – as required
- Red chilly powder – 2 tsp
- Salt – to taste
- Oil – as required
- Boil the egg and keep it separately. Cut this in to 8 pieces
- Boil the potato till 3/4th done and keep aside. Cut this in to 8 pieces
- Take onion, pepper powder, garlic and chilly , now pond this and keep separately.
- Heat a wok and add oil. Now add mustard and curry leaves.
- When it starts to splutter add the pond masala, salt and chilly powder and cook it nicely till raw smell goes.
- Now add potato and mix with little water, so that the potato cooks well.
- Now add the egg and mix once more and now it is ready to serve hot.
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