Malai kofta

Malai kofta

December 13, 2014


Ingredients:


For Koftas

Paneer(crushed)     : 1 cup
Potatoes(boiled)     : 4nos  
Bread crumbs         : 2 or 3 tbsp
Salt as required
Garam masala        : a pinch
Oil for frying

Method:

To make koftas

Mash potatoes and combine with salt, garam masala and bread crumbs. Make small lemon sized balls with this. Flatten this balls and place a small portion of crushed paneer inside this and close it and make even balls.




  Heat oil in a kadai and fry these balls in a low flame evenly till golden colour, keep aside.

For the gravy:

Green chillies        : 2nos
Ginger chopped     : 1tsp
Cloves                    : 2nos
Cinnamon               : 1"pc
Tomatoes                : 2nos
Cashews                 : 8pc
Poppy seeds           : a pinch
Milk                        : 1/4 cup
Butter                      : 1tbsp
Cream                     : 3tbsp
Chilli pdr                : 1/2tsp
Coriander pdr         : 1/2tsp
Salt to taste
Chopped coriander leaves for garnishing


Method:  

Soak cashews for 10 mins and grind it along with poppy seeds and keep aside.
Grind tomatoes into a puree and keep aside.
Heat butter in a kadai, fry cinnamon and cloves, then add green chopped green chilli and ginger. To this add chilli pdr and coriander pdr,  fry that till the raw smell goes. Then add the ground cashew paste and salt  to this.



 Now add the milk and cream  and mix well. Finally add the fried koftas to this. Simmer for a minute and remove from fire. Garnish with cream and chopped coriander leaves!




             




             

Rava pongal

Rava pongal

December 13, 2014

റവ à´ªൊà´™്കൽ 

Rava pongal is easier than rice pongal, beccause rava cooks faster than rice.
You have to cook moong dal separately.

Ingredients:

Rava                     : 1 cup
Moong dal            : 2 tbsp
Ghee                     : 2 tbsp
Salt to taste

For seasoning

Ghee                    :1tbsp
Urad dal              : 1 tsp
Chana dal            : 1tsp
Cashew nuts        : 2tbsp
Whole black pepper:1/2tsp
Cumin seeds        : 1tsp
Green chilli          : 1 chopped
Ginger chopped   : 1tbsp

Method:

Heat 1 tsp of ghee in a pan and add the rava and roast it, switch off the stove before it change the colour and keep aside.
Heat a liitle ghee in a kadai and fry moong dal for a min. Then add water (approx 3 and a half cups)
to this and cook it till the moong dal becomes soft. 

Add roasted rava to the moongdal ( the water in the dal will be  enough to cook the rava). Mix it, add salt and close it till the rava is done. Switch off the stove.

 
Heat remaining ghee in a pan, add urad dal, chana dal, cashew nuts, jeera and pepper. When it pops up add the ginger and green chilli chooped. Pour it over the pongal, mix it well. 
 

Chinese dishes

Schezwan Fried rice

December 11, 2014

Schezwan fried rice:

Schezwan fried rice is spicy compared to the normal fried rice.It can be prepared by using basmati rice or some small grain rice.



  For that you have to prepare schezwan sauce first. You can also prepare this before, cool it and refrigerate it. 

Ingredients: 


For the sauce:

Red chillies                   : 10 nos
Garlic cloves                 : 10nos
Ginger                           : 1/2"pc
Soya sauce                    : 1tbsp
Tomato ketchup            : 2tbsp
Salt to taste
Sugar                            :1 tsp
Oil                                : 2tbsp
Black pepper                : 1tsp
Vinigar                         : 1/4 cup


Method:


Chop the garlic and ginger finely and keep aside.
Take the dry red chillies and remove the stalk. Take a pan boil this chillies with vinegar, If you want it less spicy remove the seeds of the chillies. Simmer it for 5 mins. Then drain the chillies ( dont throw the vinegar, can use for grinding it) and adding little vinegar to this  grind it in a mixie to a paste.

 
Heat oil in a kadai and add the chopped garlic and ginger.Fry for a couple of mins and add the chilli paste to this.  Mix well, and add tomato ketchup, soya sauce, salt. pepper and sugar.  Mix it and simmer this for 5 mins. Now the sauce is ready. Remove from fire and cool it.


For fried rice:



Basmati rice or any small
 grain rice cooked                     : 2 cups
Carrot/beans/cabbage               
(chopped finely)                       : 1cup
Capsicum green  chopped        : 1/4 cup
Garlic/ginger shopped              : 1tbsp
Oil                                             : 1 tbsp
Salt to taste
pepper pdr(optional)                 : 1 tsp




Cook rice in a rice cooker adding one and a half cups water and salt, add a tsp of oil also.
The grains should be separate.
Heat oil in wide pan, add chopped garlic and ginger, saute for a minute. Then add the cabbage first saute it for one or two mins till the raw smell goes. Then add the capsicum, carrot and beans add salt saute well for 2 or 3mins. It will cook fast as it is chopped finely. Now add the schezwan sauce to this and mix well. Finally add the rice to this, mix well.



Mix the rice well so that the sauce and the veggies mix evenly with the rice. Garnish with spring onions, serve hot with your choice of side dish or some manchurian!!






Gothambu dosa

Gothambu dosa/Instant wheat dosa

December 11, 2014

Gothambu dosa is made of the wheat flour alone or can add rice flour/ remaining dosa batter. I usually add balance dosa batter or rice flour. The perfect combination for that is onion chutney(ulli chammanthi).
If you add some sauted chopped onion and green chillies then the taste will be better.


Ingredients:


Wheat flour                : 2 cups
Rice flour/idli batter   : 1 cup
Oil                              : 2 tbsp
Salt to taste


Method:
Mix wheat flour with rice flour or idli batter and salt. Adding sufficient water to this and mix well without any lumps. If you add idli batter it also contains salt so careful while adding salt. This batter is thinner than regular dosa batter.
Heat a dosa tawa take one full ladle of this batter and spread it in round shape. Sprinkle little oil over this.




 When it is cooked flip it over and cook the other side also.





When both sides are cooked take out from the tawa and repeat the process with the remaining batter.





Serve it hot with onion chutney/ulli chammanthi (ulli chammanthi) and that is the perfect combination for this dosa.

I can also be made with chopped shallots and green chillies.
Heat one table spoon of oil and add mustard seeds and cumin seeds. When it splutters add one tablespoon of chopped shallots, green chillies and saute it for a few secs. Pour it to the batter.





The same way heat a dosa tawa and spread this batter, its difficult to get thin dosa or the exact round shape. Still it is tastier than the plain dosa.


                   
                                                    Serve hot with chutney!!

Bread upma

Bread upma

December 06, 2014

Ingredients:

Bread slices                  : 2
Onion                           : 1small
Tomato                         : 1small
Mustard seeds              : 1/2tsp
Split urad dal                :1tsp
Chana dal                     : 1/2tsp
Chilli pdr                      : a pinch
Green chilli                  :1 chopped
Ginger(chopped)          :1small pc
Coriander leaves          : 1tbsp(chopped
Oil                                :1tbsp
 
Method:   

Make bread into small pieces. I toasted it for a while just to make it stiff.

Heat oil in a pan add mustard seeds. When it splutters  add urad dal and chana dal,

When it changes the colour add chopped onion, chopped ginger and saute it for a few secs. Then add the chilli pdr, chopped tomato and saute till the tomato becomes soggy.  Add very little salt to this masala.

 Now add the bread pieces and and mix well. Switch off the stove. 
Transfer to a serving bowl, garnish with coriander leaves.





                     

Pot logo by Sma-Rtez , used under the Creative Commons license