Thursday, September 30, 2010
2% Milk: 4 cups
Sugar: 2 cups
Vermicelli: 1/2 cup
Ghee: 4-5 table spoon
Cashews/Raisins: 7-8 pieces each
Cardamom: 1 tinge
Step1: Dry roast the vermicelli for 4-5 minutes until nice aroma comes out.
Step2: Boil the 2% milk for 40-45 minutes in low sim until the 4 cups of milk reduces approximately to 2 cups.
Step3: Pour the 1 1/2 cups of sugar and vermicelli and boil well.
Step4: Fry the cashews and raisins in ghee.
Step5: add the cashes/raisins and cardamom to the kheer and turn off the stove.
Tastes best when served chilled!! :)
Thursday, September 9, 2010
Tamarind: 100 gms
Red chillies: 7-8 chillies
Peanuts: 1 cup
Asafoetida: 1 tinge
Fengugreek seeds: 1 table spoon
Dhaniya: 1 2 table spoon
Curry leaves: 10 leaves
Chana Dhal: 3-4 table spoon
Mustard seeds: 1 tea spoon
Urad Dhal: 1 teaspoon
Gingelly (sesame oil): 5-6 spoons
For the dry mixture:
Take a medium sized pan and fry the fenugreek seeds and dhaniya (without adding oil) separately untill nice aroma comes. Allow the mixture to cool down.
Note: This step gives a special flavor and taste but is optional.
For the regular pulikachal:
Step1: Soak the dry tamarind in luke warm water and microwave for 2 minutes. Do not use the tamarind paste for pulikachal as the taste difference is extreme.
Step2: In the same pan, add liberal quantity of sesame oil and add mustard seeds, chana dhal, fenugreek seeds, asafoetida, urad dhal, peanuts, curry leaves, red chillies and fry them until they turn light brown in color.
Step3: Filter the tamarind water from the solid tamarind and add the tamarind water to the above mixture.
step4: Saute for 5-10 minutes and set to low flame. The mixture would become thick and the sesame oil would start to separate from the pulikachal.
Step5: Allow the pulikachal to cool down and add the dry mixture (powdered fenugreek seeds and dhaniya powder) to it.
Pulikachal would last for 2 months when stored in a dry container and refrigerated.
Serve with white rice/dosa.
Wednesday, September 8, 2010
All purpose flour: 1 cup
Potato: 2 large (boiled and mashed well)
Carrot: 1 (grated)
Green peas: 1 cup
Cumin seeds: 1 tea spoon
Ajwain seeds: 1/2 tea spoon
Ginger, green chillies: finaly chopped
Cilantro: 5 sprigs
Salt to taste
Step1: Mix all purpose flour with luke warm water and make it into a fine paste.
Step2: Mix mashed potato, green peas, carrot, cumin seeds, ajwain seeds, ginger, green chillies, cilantro and salt together.
Step3: Make the mixture into small balls.
Step4: Roll the balls on the all purpose flour (made into fine paste) and deep fry the balls in oil.
Hot Aloo bondas are ready! Serve with tomato sauce or coconut chutney.