Thursday, 12 September 2019

Arbi Leaves Dal Vada









Ingredients:
  • Arbi leaves - 2-3 (cleaned & finely chopped)
  • Channa dal - 1 cup
  • Tuvar dal - 2 hand full
  • Green chilli - 2-3
  • Dry red chilli - 2
  • Onion - 2 (finely chopped)
  • Curry leaves - little
  • Rice flour - 2 tbsp
  • Salt - As required
  • Turmeric - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Oil - Enough for frying

Method:
  • Soak all the dals together for 4 hours.
  • Then drain the water & grind in a mixer along with salt, chilli, asafoetida & turmeric. (Don't grind smoothly but grind coarsely).
  • Then add chopped onions, arbi leaves, curry leaves & rice flour. (While grinding, don't add more water).
  • In the meantime, keep oil in a kadai.
  • When it becomes hot, make small flat vadas & deep fry in the oil till it becomes crispy.
  • Serve with tomato ketchup or chutney.

Thursday, 5 September 2019

Tender Coconut Ice Cream








Ingredients:
  • Tender coconut - 1 full fresh tender coconut pieces
  • Coconut water - 1 glass
  • Sugar powder - 1/4 cup
  • Milk maid - 1/2 cup
  • Fresh cream - 1 cup
  • Coconut milk - 1/4 cup.

Method:
  • Take a mixer & add fresh cream, sugar powder, milk maid, coconut milk & coconut paste. (For coconut paste, grind coconut pieces along with coconut water in a mixer to a smooth paste).
  • Beat nicely all together & pour it in an air-tight container. (You can also add little tiny coconut pieces also, which is optional).
  • Freeze it for 12 hours.
  • Your smoothy tender coconut ice cream is ready.

Tuesday, 30 July 2019

Instant Moong Dal Halwa











Ingredients:

  • Moong dal - 1/2 cup
  • Sugar - 1/2 cup
  • Cashew - 1/4 cup
  • Milk - 1 cup
  • Cardamom powder - 1/2 tsp
  • Dry fruits - 1 tsp


Method:

  • First take one kadai, add the moong dal & fry till nice aroma comes (Do not burn).
  • Then grind in a mixer to rawa, consistently, & keep aside.
  • Then take one non-stick vessel & add ghee to that.
  • When the ghee becomes hot, add dry fruits & fry till it changes into golden brown colour.
  • Remove & keep aside.
  • In the same ghee, add moong dal rawa & fry till all the ghee is absorbed. 
  • Then add hot milk to that & stir well.
  • Finely add sugar & mix nicely.
  • When the halwa becomes thick & the ghee comes out, add cardamom powder & fried dry fruits.
  • Your halwa is ready.

Dum Aaloo (Type 2)











Ingredients:

  • Big / Baby Potato - 1 (big) or 1/2 kg (baby) [Boiled & Peeled]
  • Onion - 2 (chopped)
  • Tomato - 2 (chopped)

Fry them in a little oil & grind to a smooth paste.


For ground masala:

  • Coriander seeds - 1 tsp
  • Dry red chilli - 4-5 
  • Peanuts (fried) - 1 tbsp
  • Garlic - 2 flakes
  • Ginger - small piece
  • Green chilli - 1
  • Jeera - 1/2 tsp
  • Mustard seeds - 1/4 tsp

Fry all ingredients in oil & grind to a smooth paste.


Method:

  • First take one deep bottom kadai & add oil to that.
  • When the oil becomes hot, add both ground masalas & stir well till the oil comes out.
  • Then add fried potatoes to that. (Fry the potatoes to light brown colour).
  • Add water if required.
  • Allow to boil for around 5-10 mins.
  • Check salt & add little sugar.
  • Garnish with coriander leaves.
  • Serve with puri or roti.

Sunday, 21 July 2019

Betel [ vetrilai ] Thogayal





Ingredients :

  • Betel leaf - 4 to 5
  • Curry leaves - little
  • Coriander leaves - little
  • Tamarind paste - 1/2 tsp
  • jaggery - little
  • Green chili - 1
  • Dry red chillies - 5 to 6
  • Urad dahl - 2 tbsp
  • Salt - as required
  • Grated coconut - 2 tbsp
  • Oil - 2 tbsp



Method :

First take a kadai, add oil when it's becomes hot add dry red chillies, urad dhal, green chili. Fry till it change in colour then add leaves,  tamarind paste and salt finely add coconut , jaggery  and mix well switch off the gas and let it become cool. Then grind in a mixer adding little water. Yout thogayal is ready serve with idli, dosa and cooked rice.




Thursday, 18 July 2019

Ginger Lemon Squash










Ingredients :


  • Lemon - 20 [ remove juice and keep aside ]
  • Tender ginger - 100 gms [ wash twice peel and grind in mixer to smooth paste and stain the juice
  • Sugar - 1 k. g.
  • Water - same mesure as lemon juice



Method :

Take a heavy bottom vessel, and put  water and sugar. Stir continuously till sugar melts cook for 5 minutes [ if you touch with your finger it should sticky ] remove from the gas after 5 minutes add the ginger juice to that and mix well. [ just add top portion of ginger juice don't take bottom white portion ]  when the sugar syrup completely become cool, add the lemon juice to that mix well and transfer to a glass bottle and keep it in the fridge. While serving mix  1/4 glass lemon squash  and 3/4 glass of cold water or soda to that. Enjoy your tasty drink.

Saturday, 6 July 2019

Instant Rawa Halwa










Ingredients:
  • Rawa - 1 cup
  • Sugar - 1 1/2 cup
  • Ghee - 6 tbsp
  • Food colour - few drops
  • Cardamom powder - 1/4 tsp
  • Cashews - little

Method:
  • First soak rawa for 3 hours.
  • After 3 hours, stir it.
  • Soak the rawa nicely & remove milk from that.
  • If the quantity of its (rawa's) milk is 3 cups, take 1 1/2 cup of sugar.
  • Keep 1 non-stick vessel on the gas, add sugar with little water & stir nicely till the sugar is completely dissolved.
  • Add the milk, food colour to that & stir well.
  • Then add cardamom & fried cashews (fried in ghee) to that.
  • When it becomes thick, add ghee to that & stir again.
  • Slowly add ghee to that.
  • When the halwa becomes thick & leaves its side, remove from the gas.