Archive | December, 2008

Kesar Halwa

31 Dec

kesari_halwa
Kesar Sooji Ka Halwa

Ingredients:

Sooji / Semolina 1 cup
Kesar / Saffron Threads a small pinch
Sugar to taste
Almonds 3
Raisins 6
Cashews 3
Ghee 2 tsps

Method of preparation:

Soak saffron threads in 2 tbsps of warm milk.
Thinly slice cashews and almonds.
Heat a tsp of ghee in a pan, add cashews, almonds and raisins.
When nuts change color, remove from heat.

Bring to boil 3 cups of water in a sauce pot, add sooji, saffron threads with milk and a tsp of ghee.
Cook on low flame by stirring frequently till sooji turns soft by absorbing all the water.
Stir in sugar, roasted cashews, almonds and raisins.
Cook till the sugar thickens and caramelizes.
Serve kesar sooji halwa hot or cold.

Notes: Make sure sooji is cooked before adding sugar to it.

Jowar Puri

30 Dec

jonna_rotti
Jonna Poori

Ingredients:

Jowar Flour 2 cups
Salt to taste

Method of preparation:

Bring to boil around a cup of water.
Knead jowar flour and few pinches of salt into tight dough using sufficient amount of hot water.
Take lemon sized balls out of the above jowar dough and roll them about 1 mm thick using a rolling pin.
Dust little bit of jowar flour if needed to avoid the dough sticking to the pin.

Heat a deep frying pan on medium high heat.
Once oil becomes hot, carefully drop the rolled out jowar puri into oil and lightly press it around the edges with a spatula.
Turn jowar puri on the other side and let it cook for few seconds.
Remove onto absorbent paper and repeat the same with remaining puris.
Serve hot jowar puri with any masala curry.

Notes: Add half a cup of wheat flour or rice flour to jowar flour to make rolling easier.

Tender Tamarind Leaves Powder

29 Dec

chintachiguru_podi
Chintachiguru Podi

Ingredients:

Tender Tamarind Leaves 2 cups packed
Coriander Seeds 2 tbsps
Curry Leaves 10
Whole Red Chiles 4
Tamarind 1 inch sized ball
Garlic 4 cloves
Oil 1 tsp
Salt to taste

Method of preparation:

Clean, wash and pat dry tamarind leaves.
Peel and roughly chop garlic pods.

Heat a pan on medium-low flame, add dried tamarind leaves and roast them for around 3 minutes.
Heat oil in a pan on medium-low flame, add whole red chiles, coriander seeds, curry leaves and garlic cloves.
Fry all the ingredients until aromatic (abt. 2 min) and cool them to room temperature.

In a grinder, add all cooled fried ingredients along with tamarind and grind them into fine powder.
Now add roasted tamarind leaves, salt and grind everything into powder.
Store tight in a clean jar and this tamarind leaves powder stays for months.
Serve with steamed rice and dollop of ghee or idly or dosa, etc…

Notes: Make sure not to burn any of the spices.

Vermicelli Payash

27 Dec

semya_payash
Semya Payasam

Ingredients:

Vermicelli 1 cup
Milk 2 1/2 cups
Sugar 1/2 cup
Cashews 3 – 5
Raisins 5
Green Cardamom Powder a pinch
Saffron 3 threads (optional)
Ghee 1 tsp

Method of preparation:

Heat ghee in a small pan, add cashews, raisins and fry until golden brown.

Heat a sauce pot, add milk, vermicelli, cardamom powder and saffron.
Boil until vermicelli is cooked and transparent.
Remove from heat and stir in sugar.
Garnish with fried cashews and raisins.
Serve hot or cold.

Notes: Replace half of sugar with jaggery if you wish.

Drumstick with Milk

26 Dec

drumstick_milk

Ingredients:

Drumsticks 8 (3 inch long)
Milk 1 cup
Green Chiles 2
Ginger 1/2 inch piece
Garlic 2 pods
Onion 1
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Peanuts 4 tsps
Rice Flour 1 tbsp
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Curry Leaves 3
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice green chiles.
Peel and mince ginger.
Peel and lightly mash garlic pods.
Peel and finely chop onion.
Whisk together milk and rice flour without any lumps.

Heat a tsp of oil in a pan, roast peanuts, coriander seeds and cumin seeds separately and grind all of them into fine powder.

Heat few cups of water in a pot, add drumsticks and boil until drumsticks are cooked inside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, garlic pods, ginger and onion.
Once onion turns translucent, stir in cooked drumsticks, milk, ground peanut powder and salt.
When everything comes together, remove from heat.
Garnish with cilantro, serve hot with steamed rice and a dollop of ghee.

Notes: Make sure drumsticks are cooked inside before following the rest of the recipe.