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Showing posts with label masala. Show all posts
Showing posts with label masala. Show all posts

Monday, March 22, 2010

Mysore Pak



Mysore Pak is a very delicious sweet which can be added to your desert menu. The preparation method is simple enough for a starter.

INGREDIENTS:
  • Besan - 1 cup
  • Ghee - 1 cup
  • Sugar - 2 cup

PREPARATION METHOD:
  • Grease a pan well with Ghee to pour the prepared batter.
  • Mix Besan and ghee together in a dosa batter consistency.
  • Heat a pan, add sugar and water(till the sugar is immersed in water)
  • Boil this syrup by stirring constantly till one-thread consistency is reached. 
  • Add Besan Ghee mix to the sugar syrup and stir continuously and quickly in medium flame 
  • Once the batter thickens, you will see big bubbles appearing.
  • Turn the flame off, keep stirring for couple of minutes and keep it apart.
  • Pour the batter into thegreased pan and let it cool for about 2 hours.
  • Cut it in any desired shape.
Recommended Combination: Serve with spicy kerala mixture.



Maladu



Maladu is one type of ladoo made with dalia powder, sugar and ghee.

INGREDIENTS:
  • Pottukadalai(Split dalia) - 1 cups
  • Sugar - ½ cup
  • Cardamom powder - ¼ tsp
  • Ghee - ¼ cup

PREPARATION METHOD:
  • Grind Pottukadala and sugar into fine powder.
  • Add cardamom into the powder and mix well.
  • Heat ghee,add the mixture into it.
  • Make the mixture into balls



Ethakka Appam


Ethakka Appam / Pazham Pori is a term used for fried plantain in Kerala. It is a very popular snack among Keralites.
Banana is usually dipped in sweetened wheat flour batter and then fried in Coconut or Vegetable Oil.

INGREDIENTS:
  • Ripened banana - 2 nos
  • Maida / all purpose flour - 1cup
  • Rice flour - 2 tbsp
  • Besan flour / kadalamaavu- 2 tbsp
  • Sugar-  3 tbsp
  • Salt- a pinch
  • Water- required to make the batter
  • Oil -for frying

PREPARATION METHOD:
  • Peel and Cut the banana into 2 pieces.
  • Slice each piece again into 3 equal pieces of same thickness.
  • Make a thick batter by mixing together the flour, sugar and salt with little water.
  • Heat Oil in a pan.
  • Dip the banana slices in the batter and put it in the hot Oil.
  • Fry it till both the sides turn in golden colour.
Recommended Combination: Serve hot with Tea or Coffee

Chicken Cutlet



Cutlets are prepared as vegetable or non-vegetable patties fried in oil.
Chicken cutlet is made by adding minced cooked chicken made as a patty and fried in oil.
The snack is good to be served hot during tea time or as an appetizer.

INGREDIENTS:
  • Boneless Chicken -500 g or 1 lb
  • Potatoes -2 big
  • Onion(chopped) -2 nos
  • Chopped Ginger -1 tbsp
  • Chopped Garlic - 1 tbsp
  • Green Chilly (chopped) -3 nos
  • Turmeric powder -¼ tsp
  • Pepper powder-1 tsp
  • Corriander powder - ½ tsp
  • Chilly powder - ½ tsp
  • Garam masala powder - 1 tsp
  • Bread Crumbs - 3 cup
  • Egg -2 nos
  • Curry Leaves-few
  • Oil for frying
  • Salt to taste

PREPARATION METHOD:
  • Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
  • Mince the cooked chicken and keep aside.
  • Cook Potato, peel and mash well and keep aside .
  • Heat oil in a Pan.
  • Add ginger, garlic, green chillies, chopped curry leaves and chopped onion and saute till the onion become light brown in colour.
  • Add chilly powder, corriander powder and garam masala powder and saute for a minute.
  • Add minced chicken and mashed potatoes and stir well.
  • Remove the mix from fire and allow to cool .
  • Make small balls from this mix and flatten them.
  • Heat oil in a pan.
  • Beat the egg in a bowl.
  • Dip the flattened patties in it and roll them in bread crumps.
  • Slide each of the patties in hot oil and fry them till it turns golden brown on both sides.

Recommended Combination: Serve hot with Tomato sauce.

Semiya Payasam



Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:
  • Semiya/ Vermecilli - ¼ cup
  • Milk - 3 cups
  • Sugar - 1 ¼ cup
  • Water-1 cup
  • Ghee -2 tsp
  • Cardamom Powder- 2 pinch
  • Cashew nut - 10 nos
  • Raisins - 10 nos

PREPARATION METHOD:
  • Heat 1 tsp of ghee in a pan.
  • Fry raisins and Cashew nut and remove from the pan and keep aside.
  • Add one more tsp of ghee.
  • Add vermicelli and stir till it becomes golden colour.
  • Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
  • Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
  • Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
  • Turn off the stove, add fried Cashewnut and Raisin and mix well.
Recommended Combination:Served hot or cold

Paalada Pradhaman



Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:
  • Rice ada(ready made) - ½ cup
  • Milk- 4 cups
  • Sugar- 1 cup
  • Ghee - 2 tsp

PREPARATION METHOD:
  • Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
  • Heat a pan and add ghee.
  • Add Ada in to the ghee and saute for 2 minutes.
  • Add Milk and Sugar into it,let it cook and keep stirring occasionally.
  • Once the Ada is cooked, reduce the heat.  
  • Cover the pan and cook the payasam in low heat for 45 minutes.
  • (you can add cardamom powder if you like the taste)
  • Remove from fire.


Paal Payasam



Paal Paayasam is a popular one which is made of rice and milk. Its tasty and is made during auspicious occassions in the family.

INGREDIENTS:
  • Milk - 3 cups
  • Sugar - 1 ¼ cup
  • Raw Rice - 6 tbsp

PREPARATION METHOD:
  • Add Milk, Rice and Sugar in a Pressure cooker and stir well.
  • Close the cooker with the weight on it.
  • Cook the payasam in low heat for 1 - 1.5 hr.
  • Turn off the stove, open the cooker after 10 minutes we can see the payasam in Rose colour.
Recommended Combination: good to serve with sweet Boli.

Custard


Custard, a popular dessert item is prepared using fruits and custard mix. We can use any fresh nicely cut fruits while making this dessert.

INGREDIENTS:
  • Milk -2 cup
  • Custard powder- 2 tbsp
  • Chopped Fruits -1 cup
  • Sugar - ¼ cup

PREPARATION METHOD:
  • Apple, pear,Banana and Strawberry cut in to small pieces.
  • Mix Custard powder in ¼ cup cold milk and keep aside.
  • Boil remaining Milk with Sugar.
  • Add Custard milk and let it boil for few minutes.
  • Remove it from fire and let it cool.
  • Mix it with fruit and refrigerate and use. 
Recommended Combination:Served cold.

Crispy Rava Dosa



This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:
  • Rava - 1 cups
  • Rice flour -¼ cup
  • Maida /All-purpose flour- ¼ cup
  • Cumin seeds - ½ tsp
  • Finely chopped Ginger- 1 tsp
  • Finely chopped green chillies - 1 tsp
  • Curry leaves - few
  • Sesame Oil
  • Salt to taste
  • Water - 3 cups

PREPARATION METHOD:
  • Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
  • Heat a Frying Pan.
  • Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
  • Pour some sesame oil on dosa.
  • Turn the other side and cook both sides well.
Recommended Combination: Serve hot with Chutney.



Parippu Dosa



Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

INGREDIENTS:
  • RawRice - 1 cups
  • Parboiled rice - 1 cup
  • Urad Daal - ½ cup
  • Toor daal- ¼ cup
  • Channa daal-¼ cup
  • Fenugreek - 1 tsp
  • Asafoetida -¼ tsp
  • Red chilly -6 nos
  • Finely chopped pearl onion - 6 nos
  • Curry leaves
  • Water - as required
  • Salt to taste

PREPARATION METHOD:
  • Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
  • Grind these with water.
  • Add asafoetida, chopped onion, curry leaves and salt and stir well.
  • Keep it for 2 hrs. 
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side .
Recommended Combination: Serve hot with Tomato chutney / Coconut chutney/ Sambar


Onion Uthappam



Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Finely chopped Onion - 1 nos
  • Finely chopped Green chillies -4nos
  • Finely chopped Ginger -1 tbsp
  • Finely chopped Curry leaves / Corriander leaves-1 tbsp
  • Gingely Oil
  • Salt to taste

PREPARATION METHOD:
  • Heat 1 tsp of oil in a frying pan.
  • Spread a spoonful of the batter to a heated frying pan.
  • Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
  • When the base is golden brown, turn the other side and cook well.
Recommended Combination: Serve hot with Chutney

Masala Dosa



Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa
  • RawRice -1 ½ cups
  • Urad Daal - ½ cup
  • Water - as required
  • Salt - 1 tsp 
For Masala
  • Potato - 3 nos
  • Sliced Onion(length wise)- 1 nos
  • Slit Green chillies - 2 nos
  • Chopped Ginger- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Black gram(Uzhunnuparippu) - ½ tsp
  • Bengal gram(Kadalaparippu) - ½ tsp
  • Mustard seeds - ¼ tsp
  • Red chillies- 2 - 3 nos
  • Curry leaves - A few
  • Oil - 2 tbsp
  • Water- ¼ cup
  • Salt - as required

PREPARATION METHOD:
For Dosa Batter
  • Soak rice and Urad daal separately for 5 hours.
  • Grind rice and daal separately with water very finely.
  • Mix together rice, dal and salt.
  • Add water and stir well to form a loose batter.
  • Keep it overnight to ferment. 
For Masala
  • Boil potatoes ,Peel skin and mash them and keep it aside.
  • Heat oil in a pan .
  • Put Mustrard seeds and red chillies and allow to Splutter
  • Fry black gram, Bengal gram, curry leaves,.
  • Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
  • Add Water,Salt,Turmeric powder and let it boil.
  • Add the mashed potatoes and mix well.
  • Cook it for a few mins until the water dries up.
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour 2 tsp Ghee on it.
  • When one side is golden brown, add Potato mix inside Dosa and roll.
Recommended Combination: Serve hot with Chutney.

Dosa / Pancake



Dosa is a very well known breakfast item in South India that is relished by people of all ages. The recipe contains all the nutrients including Carbohydrates, proteins, fat, mineral salts such as calcium and iron as well as the necessary vitamins.Dosa is made from fermented batter of Rice and black Gram.

INGREDIENTS:
  • RawRice -1 ½ cups
  • Urad Daal - ½ cup
  • Water - as required
  • Salt - 1 tsp

PREPARATION METHOD:
  • Soak rice and Urad daal separately for 5 hours.
  • Grind rice and daal separately with water very finely.
  • Mix together rice, dal and salt.
  • Add water and stir well to form a loose batter.
  • Keep it overnight to ferment.
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side . 
Recommended Combination: Serve hot with Sambar or Chutney.

Tomato Uthappam



Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Tomato Uttapam is usually made with chopped Onion,Tomato,Chilli.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Sliced Onion - 1 nos
  • Sliced Tomato- 2 nos
  • Finely chopped Green chillies -4nos
  • Finely chopped Curry leaves / Corriander leaves -1 tbsp
  • Gingely Oil
  • Salt to taste

PREPARATION METHOD:
  • Heat  a frying pan and smear some oil.
  • Spread a spoonful of the batter to a heated frying pan.
  • Sprinkle few onions, green chilly, tomato and curry leaves / corriander leaves on top of the batter.
  • When the base is golden brown, turn the other side and cook well.
Recommended Combination: Serve hot with Chutney.


Poori



Poori is made from a dough of Wheat flour, Water and Salt by rolling it out into discs and
deep frying it in ghee or vegetable oil.Puri is often served potato masala.

INGREDIENTS:
  • Wheat Flour - 1 cup
  • Water to make dough
  • Salt to taste
  • Oil for deep frying

PREPARATION METHOD:
  • Mix Salt and Flour.
  • Slowly add warm water
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into small balls.
  • Roll out the dough in to small rounds.
  • Heat Oil in a Pan.
  • Fry the puri one at a time.
  • Turn each side and fry till light brown
Recommended Combination: Serve hot with Potato Masala, Podimas, Parippu, Vegetable Curry, Egg Curry, Chicken Curry.

Pathiri



Pathiri is made with rice flour and water. It is also called rice chappathi..

INGREDIENTS:
  • Rice flour - 1 cup
  • Water - 1 cup
  • Oil - 1 tsp
  • Salt - As required

PREPARATION METHOD:
  • Boil water with salt and oil.
  • Add rice flour into it and stir well.
  • Roll into small balls; flatten them smearing rice flour.
  • Heat pan and place the pathiris on it.
  • Cook on both the sides
Recommended Combination: Serve hot with Egg Curry, Egg Roast, Chicken Curry.

Paalappam / Appam.



Appam made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Appam is thin and crisp round the edges and fluffy and thick in the centre.

INGREDIENTS:
  • Raw rice – 1 cup
  • Cooked rice(parboiled) – 2 tbsp
  • Scraped coconut – ½ or coconut milk -½ cup
  • Yeast -¼ tsp
  • Sugar -1 tbsp
  • Salt - As reqd

PREPARATION METHOD:
  • Soak rice for atleast 4 hrs
  • Make a batter of rice, coconut( or coconut milk)and cooked rice(batter should not be too watery)
  • Add yeast and sugar to warm water and dissolve.
  • Add this to the batter and keep for about 6 hrs.
  • Before making appams, add salt and little sugar.
  • Heat a Pan(Appachatti).
  • Pour a spoonful batter into the appa chatti and rotate the Chatti.
  • Cover the pan and cook in medium flame till the edges of the Appam turn golden colour..
Recommended combination: Serve hot with Egg Roast or Stew or Chicken Curry.

Idli



Idli is a popular food throughout South India.
Idli is a fermented food which is prepared by steaming fermented black gram (Urad Daal) and rice batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients.

INGREDIENTS:
  • RawRice -2 cups
  • Urad Daal - 1 cup
  • Water - as required
  • Salt - 1 tsp

PREPARATION METHOD:
  • Soak rice and Urad daal separately for 5 hours.
  • Nicely grind rice and Urad daal separately in water.
  • Mix together rice, daal and salt.
  • Keep it overnight to ferment.
  • Spread oil on the idli mould.
  • Pour the batter in the mould .
  • Steam the vessel for about 8- 10 minutes.
Recommended Combination: Serve hot with Sambar or Chutney.

Chappathi



Chappathi is the traditional Indian bread, It can be eaten at any meal of the day usually eaten with curries or cooked vegetables. It is made from wheat flour, cooked on a tawa.

INGREDIENTS:
  • Wheat Flour - 2 cups
  • Hot Water - 1 cup
  • Ghee or oil - 1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Mix Oil or Ghee, Salt and Flour.
  • Slowly add warm water.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into Small balls.
  • The dough is rolled out into thin discs with help of dry flour .
  • Heat a flat pan or Tava
  • Place the chappathis in the hot tava and cook until both the sides turns to golden brown.
Recommended Combination: Serve hot with Podimas,Parippu,Vegetable Curry,Egg Curry, Chicken Curry.

Battura



Battura is made of Allpurpose flour, Curd, Sugar knead to make a soft dough and deep fried in oil.

INGREDIENTS:
  • All Purpose flour/ Maida - 2 cup
  • Baking powder - pinch
  • Sugar - ½ tsp
  • Rava / Semolina - ¼ cup
  • Curd / Yogurt- 3/4 cup
  • Oil -for frying
  • Salt to taste

PREPARATION METHOD:
  • Mix Flour, Salt, Baking Powder and Sugar.
  • Add Rava/ Semolina and Curd to it and mix well.
  • Knead flour mix into a soft dough by adding little water.
  • Cover the dough with a wet cloth and keep aside for 2 hours.
  • Make the dough into Small balls and roll into a flat round shaped Battura.
  • Heat Oil in a pan.
  • Fry Battura till it turns golden brown on both sides.
Recommended Combination: Serve hot with Channa Masala