Milk Poori

My mum used to prepare this.I liked it very much. After marriage i prepared to this my hubby and  my daughter .They also like eat this.Recipe of milk poori follows

 
Ingredients

Maida - 1 3/4 cup
Milk - 2 1/2 cups
Coconut - 1/4 cup
Sugar - 1/4 cup
Rice - 1 tsp soaked in water
Saffron - a few strands
Raisis - 3 tsp
Cashew -  a few
Cardamom powder - a pinch
Ghee - 1/4 cup
Oil - as needed
water- 2 cups

Method

Boil sugar and  water in a thick bottomed pan.When starts boiling, add milk and coconut,rice,gasagasalu paste
When contents start thickening, add saffron, cardamom powder and switch off the stove.
 Mix maida, ghee, salt, water in a bowl and knead to a dough.
  Heat oil in a frying pan.
  Roll the dough in poori shape, fry and set aside.

 Deep fry them

soak the poories in the boiled milk mixture .

Pour all the bolied milk on poories.

Rasagulla

Ingrediants:

Full Fat Milk-1 litre

Lemon juice-2 tblspn

Sugar-250 gms

Water as needed

Method:

Heat milk in a sauce pan and bring it to a boil..

Slowly add in lemon juice and mix well..You can see the milk getting curdle..

Mix until water separates from milk solids..Now drain it in a cheese cloth..(I used a clean handkerchief)

Wash it under cold water so that all sourness from the milk solids go away..

Tie a knot in the cloth and hang it somewhere for a couple of hours by which time all water must have drained from it..

Take this in a mixing bowl and start kneading for 5-10 mins until the dough becomes soft and comes together..

Divide this into equal portions and make balls out of it..

Now take a pressure cooker and add sugar in it...Now cover that with water and let it come to a boil..

Add the rasagulla balls in to this and cover the pressure cooker..

Let it whistle once and simmer it for 10 mins..Let the pressure go all by itself..

Open the pressure cooker..Now the rasagulla must have become double in size..

Put this in the fridge and serve chilled..

Drumstick Sambar

Drumsticks always give a nice flavor to the sambar. I usually do not mix up other vegetables with drumsticks,as they give a unique flavor for the sambar. 

Ingredients:
1 cup toordal
2 drumsticks
2 chopped tomatoes
1 carrot
1 sliced onion
1 tbl spoon sambar powder
1 pinch of turmeric
1 tbl spoon red chilly powder
tamarind(lemon size)

Seasoning:
1 tbl spoon oil
1 tsp jeera and mustard seeds

Preparation:

1. Soak tamarind in water 
   
2. Cut drumsticks,onions,carrot & tomato's.
   
3. Cook the dal separately, mash it and keep it aside.
   
4. Heat oil in a pan, add jeera & mustard seeds and fry for 1/2 min. Add sliced onions fry for 2 min.
   
5. Add chopped tomatoes and cook for 3-4 min. Add drumsticks, carrot, salt, red chilly powder, turmeric and sambar powder fry for 3 minutes.
   
6. Add tamarind pulp fry 3 minutes, add mashed dal cook for 10 minutes until veggies are cooked. Add coriander leaves. 
   
7. Serve with rice.

Aloo Peas Pulav

My hus is bore with routine food. He asked me to prepare something different, I searched in th net atlast i got this recipe.He likes it very much. I think to post in my blog.. 

Ingrediants:

 Onion-2 sliced
 Tomato-2 chopped
Potato-2 chopped
Peas-2 cups (soaked for 5 hours)
 Ginger garlic paste-1 tblspn
Rice-2 cup(soaked for 30 min)
Red chilli powder-1 tblspn
Coriander powder(malli podi)-1 tblspn
 Turmeric powder(manja podi)-1 tsp
 Cumin powder(jeeraka podi)-1 tsp
 Garam masala powder-1 tsp
Oil-2 tblspn
Ghee-1 tblpsn
Salt to taste
Coriander leaves for garnishing
Whole garam masala:
Cinnamon(pattai)-1 inch piece
Cloves(krambu)-3
Cardamom(yelakai)-3
Bay leaves(briyani ilai)-1
Cumin seeds(jeerakam)-1 tsp

 Method:

In a pressure cooker add oil+ghee and heat it up.Crackle whole garam masala for 30 sec.
 Add in onions and fry till golden.Now add in ginger garlic paste and mix well.
Add in all the spices and stir for 30 sec.Throw in the tomatoes and mix well,cook untill the tomatoes turn mushy. Add in the peas,potatoes,salt and mix well. Add in the soaked rice and stir well.pour in water(for 1 cup rice 2 cups of water) and bring that to a boil. After it boils simmer the flame and cook for 15-20 min.After 20 min,open the pressure cooker and garnish with coriander leaves. Serve hot with any side dish.



 Serving suggestion: This dish goes excellent with Pepper Mushroom, Brinjal Masala, Gobi Manchurian,Spicy Egg Masala ,Paneer Curry, Butter Paneer Masala

Poori masala

If we make chepathi, there should be potato masala with it…They both are the perfect match made in heaven I THINK…If you agree with it, I love you…It is made with potatoes, I added some peas because I love that..But traditionally they wont add peas so You can skip it if you want.

 

Ingrediants:

Potato - 3 large peeled, cubed

Peas - 1/2 cup (I used Frozen)

Onion - 1 large sliced thinly

Green Chilli - 2 or to taste

Turmeric Powder - 1 tsp

Salt to taste

For Seasoning:

Oil- 1 tblspn

Mustard seeds / Kaduku - 1 tsp

Cumin Seeds / Jeerakam - 1 tsp

Channa dal / kadalai paruppu - 1 tsp

Urad dal / Ulundu - 1 tsp

Curry leaves - 1 spring

Method:

Start by cooking the potatoes. Take cubed potatoes in a sauce pan and cover it with water untill the potatoes are just covered . Bring it to a boil, simmer and cook for 15-20 mins untill the potatoes are cooked completely. If there is so much water, you can drain, or keep it as it is..

Heat oil in a kadai and add all the seasoning ingrediants. Fry it for 1 min.

Now add in onions, green chilli, salt and turmeric and mix well. Cover and cook till it gets translucent..It will take around 5 mins.

Now add in the peas and mix well. Add in cooked potatoes along with any water in it.

Use a wooden spoon and start mashing the potatoes till it get the right consistency.Simmer it for 5 mins.

Serve it with poori.

Homemade Chocolate

My kid love to eat chocolate, so i think to prepare. I was searching in google for a homemade dairy milk recipe   and came across this one..When I saw this,I confirmed to give it a try..I know that it won’t taste like real dairy milk,but as always I want to give it a try..Its pretty simple to make..My Kid will surely love it..You don’t want to keep this in fridge,if you do so it will get a little harder.So I recommend you to keep it out..Hope you give this a try and let me know what you think..

Ingrediants:

Milkpowder-1 ¼ cup

Cocoa-1/3 cup

Water-1/4 cup

Raisans / Kismis-2 tblspn

Cashew-1 tblspn chopped

Sugar-3/4 cup

Butter-1/2 cup

Method:

Line a tin with parchment paper and butter on all sides.

In a mixing bowl,Mix together milk powder and cocoa.Set this aside.

Take sugar and water in a kadai and bring that to boil.Cook till it reaches one string consistency.

Add in butter and mix together till melted.

Tip in the Milk powder+Cocoa mixture and mix gradually till combined.

Add in the nuts and raisins and mix well.

Put this in the tin and spread evenly.Let it cool for 15 min.Cut into slices.

Set this in the fridge for 30 min.Serve and Enjoy.

Fish fry

Ingredients

fish Pieces 750 gm
Chili powder 2-3 tsp
Turmeric powder 1/2 tsp
Salt to taste
Juice of one small lemon
Green chilies, slit, 8-10
Curry leaves 2-3 sprigs
Garam masala powder
Fresh coriander leaves, washed and finely chopped, 2 bunches
Oil to fry

Method:*

Clean and wash the fish pieces. Add the turmeric powder, chili powder, salt to taste, and lemon juice to the fish fillets and toss thoroughly. Set aside for a minimum of one-half hour preferably in the refrigerator.

Heat a pan on medium heat. Add three to four tablespoons of oil. Add a few of the curry leaves. Add three to four fish pieces and cook on medium heat till crisp. Add one or two of the slit green chilies. Flip and cook on the other side till crisp. Sprinkle a pinch of the garam masala and a few chopped coriander leaves and cook for a few more seconds. Drain and transfer onto an absorbent paper along with the curry leaves and green chilies. Repeat the process for the remaining fish fillets. Serve hot garnished with onion rings and lemon wedges.

Egg Masala

Ingredients:

3-4 boiled eggs

2 cloves,

1/2″ cinnamon

pinch of mustard seeds

1 large onions, chopped

1/2 tsp ginger garlic paste

1 large tomato, blanched, peeled and pureed

1 tsp coriander pwd

1 tsp red chilli pwd

pinch of garam masala pwd

salt to taste

2 tbsps oil

coriander leaves for garnish

Make paste:

little less than 1/4 tsp cumin seeds, lightly roast for 2 mts

2 tbsps fresh coconut

3/4 tsp Poppy seeds, soak in a tbsp of water for 15 mts

2-3 cashew nuts

4-5 curry leaves

1 green chilli

method:

1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.

2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.

3 Add chilli pwd, coriander pwd and salt and combine.

4 Add the tomato puree and cook for 3-4 mts.Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.

5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.

6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

capsicum rice

To give you energy and keep your week going,I am going to show you a yummy briyani which is made with my favorite veggie Bell Pepper...

I love to add Bell peppers in all my dishes....It makes the dish colourful as well as flavourful..

This recipe is best served with raita..

Ingrediants:

Basmati Rice-2 cups soaked for 30 mins

Onion-2 sliced

Tomato-4 chopped

Capsicum / Bell Pepper-1 large cubed

Curd-1 cup

Chilli powder-1 tsp

Coriander powder / Malli podi-1 tblspn

Turmeric powder / Manjal podi-1 tsp

Garam masala powder-1 tsp

Cumin seeds / Jeerakam-2 tsp

Salt to taste

Ghee-2 tblspn

For Green Masala:

Fennel Seeds / Sombu-1 tblspn

Cinnamon / Pattai-1 inch piece

Cloves / Krambu-4

Cardamom / Yelakai-4

Green chilli-2

Coriander leaves / Cilantro-1 cup

Method:

In a blender take all ingrediants given for grinding and make into a fine paste.

Heat ghee in a kadai,add in cumin seeds..After it crackle add in onions,cook this till golden brown..

Add in the ground masala and cook till oil separates from this..

Add in tomatoes and mix well...Season with salt.

Add in turmeric,coriander,chilli and garam masala powder.

Add in capsicum and mix well..Pour in curd and mix well.

Add in the soaked rice and fry for 2 mins..

Pour in 4 cups of water(for 1 cup rice add 1 cup water)...Let this come up to boil..

Cover and simmer on a very low flame for 15-20 mins until the rice is cooked and all water has absorbed..

Serve with your favorite gravy or raita..

Beetroot fry

INGREDIENTS

Medium sized Beetroot 1
Onion 1
Green Chillies 3
Cilantro
Salt
pappula podi

PROCEDURE

1. Heat Oil in a pan. Do the seasoning. Add chopped onions. Once they are soft, add beetroot pieces. When they are fully cooked, add salt and pappula podi. Fry for 3 to 4 minutes.

Mullangi sambar

INGREDIENTS

* 1 cup toor dhal
* 1/4 kg radish (mullangi)
* small lemon size tamarind
* 1 onion (sliced)
* 1 tomato (chopped)

* 1 tsp chilli powder

* 1/4 tsp turmeric powder
* a pinch of Hing
* salt to taste
* few coriander leaves for garnishing

Seasoning ingredients:

* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 1/4 tsp fenugreek seeds
* 3 tbsp oil

PREPARATION


1. Wash the dhal and pressure cook for 3 whistles.

2. Soak the tamarind in water for 10 mins and squeeze the juice and keep aside.
3. Peel and cut the radish and carrot into round shape and keep aside.
4. Boil all the vegetables with salt,turmeric and redchilli powder.

5. Now close with a lid and cook on low flame till the mullangi pieces become tender.
6. Now add tamarind juice and allow to boil.Then add cooked and mashed toor dhal and mix well.

7. Heat Oil in a pan. Do the seasoning. Add chopped onions. Once they are soft, add hing and coriander leaves and curry leaves

 
  8. Finally garnish with coriander leaves and serve hot.

Serve mullangi sambar with plain white rice and potato roast.