SIDE DISH FOR IDLI |DOSA

CORIANDER -CHUTNEY TIFFIN-SAMBAR ONION-CHUTNEY TOMATO-CHUTNEY INSTANT TIFFIN SAMBAR KARA-CHUTNEY pudina chutney

Friday, December 30, 2011

SHAHI TUKDA | SHAHI TUKRA RECIPE – A WARM WELCOME TO NEW YEAR 2012.

       I wish all my readers and friends a very Happy new year 2012 . To welcome the New year I wanted to make a sweet and immediately Shahi tukda came to mind. A rich and royal dessert from the land of Hyderabad, is an easy one to make. So go ahead to try this out and impress your family and friends for this New year party.

shahi tukda

INGREDIENTS

TO MAKE RABDI:

MILK 2 CUPS
MAIDA | CORN FLOUR 1/2 TSP
SUGAR 2 TBLSP
SAFFRON A PINCH

OTHER INGREDIENTS:

BREAD  SLICES (WHITE BREAD) 3-4 SLICES
SUGAR 1/4 CUP
GHEE TO FRY THE BREAD
CASHEW NUTS 7-8 NO
PISTA FEW
CARDAMON POWDER A PINCH

 

SHAHI TUKDA

  • Combine all the ingredients given under the rabdi table (except sugar)and boil this without forming any lumps for a sometime under medium flame stirring continuously.
  • Be careful not to get it burnt. When it reaches a pouring consistency switch off the flame and keep aside.Add sugar and mix well.
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  • Cut the edges of the bread and make it into small triangles.
  • Before cutting the bread just keep them open in plates for 15 mins and let the moisture gets absorbed from the bread.
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  • Heat ghee in a kadai in a  low flame  fry the bread pieces and drain it in a kitchen towel.
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  • Make a sugar syrup by adding little water to the sugar.
  • The syrup should be sticky and no string consistency has to be formed.
  • Keep it aside.
  • Dip the fried breads in the sugar syrup and take out in a second.
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  • Fry the cashew nuts and pistachios  ( i didn’t add pistachios) in a tsp of ghee.
  • Arrange the bread dipped in sugar syrup, in a plate.
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  • Pour the rabdi over this and garnish with nuts.
  • Serve chilled.

shahi tukda

  1. The rabdi can be made a day before the party and kept in the fridge.
  2. Always fry in ghee as oil will spoil the taste.

Tuesday, December 27, 2011

CHANNA CHAT WITH KHATTA MEETHA CHUTNEY

NO ONION –NO GARLIC RECIPE.

  As kids are at home , most of the time I am spending  in the kitchen making something or other to satisfy their craving. At the same time ,in the corner of the mind i want to make their snack little healthy too. This channa chat recipe i found in a Tarla dalal cook book and my kids enjoyed this and thank god I have time to click the pictures , as they were playing down when i was making this. Here comes the recipe of Chana chat – A kids friendly recipe.

chana chat

INGREDIENTS:

FOR THE KHATTA MEETHA CHUTNEY:

CUMIN SEEDS 1/2 TSP
CHOPPED MINT LEAVES 1 CUP
CORIANDER LEAVES 1/2 CUP
GREEN CHILLIES 3-4(CHOPPED)
GINGER A SMALL PIECE
LEMON JUICE 3 TBLSP
SUGAR 1 TBLSP
CHAT MASALA 1/4 TSP
SALT TO TASTE

OTHER INGREDIENTS:

BUTTER 1/2 TBLSP
CUMIN SEEDS 1/2 TSP
BOILED CHANNA 1/2 CUP
BOILED POTATO 1 NO
PANEER CUBES 1/4 CUP
CAPSICUM (CHOPPED) 3-4 TBLSP
TOMATOES(CHOPPED) 1/4 CUP
SALT TO TASTE
LEMON JUICE 1/4 TSP
CORIANDER LEAVES(CHOPPED) 1 TBLSP

chat

METHOD:

  • Combine all the ingredients mentioned in the khatta meethi chutney table into a smooth paste .
  • Add a tsp of water while grinding if required.
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  • Cut the tomatoes and scoop out the seeds from inside.
  • Chop tomato , capsicum and potato into small cubes.
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  • Heat butter in a kadai and add the cumin seeds.
  • When they crackle add the boiled channa , potatoes, tomatoes ,capsicum and paneer( i didn’t use as i don’t have it in hand) and cook for a minute.
  • Remove from flame and allow it to cool.
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  • When cool, add the khatta meethi chutney , salt, lemon juice and coriander leaves . Mix well.

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  • Serve immediately.

CHANA CHAT

 

See you all soon with an interesting recipe before the New year.

Friday, December 23, 2011

EGGLESS TUTTI FRUITY CAKE

           Wish all my readers a very Happy and merry Christmas. I actually planned to make Dates and Walnut cake for Christmas, but kids wanted something new. So i got hooked up with this recipe and I referred from here also. I couldn’t even time to take proper pictures as kids were  in a hurry to finish this soon.
tutti fruity cake
INGREDIENTS:
ALL PURPOSE FLOUR 1 AND 1/2 CUP
CORN FLOUR 3 TBLSP
BUTTER 6 TBLSP
POWDERED SUGAR 1 CUP
BAKING POWDER 1 TSP
BAKING SODA 1/2 TSP
SALT 1/4 TSP
CONDENSED MILK 1/2 CUP
PLAIN CLUB SODA 1/3 CUP
VANILLA ESSENCE 2 TSP
TUTTI FRUITTY 4 TBLSP
RAISINS 1 TBLSP
EGG REPLACER:
WATER 2 TBLSP
OIL 1 TBLSP
BAKING POWDER 1/2 TSP

CAKE
METHOD:
  • Cream the butter and sugar using a hand beater.
  • Add condensed milk, vanilla essence.
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  • Run the contents mentioned in the egg replacer table in a mixer.
  • Mix it well to the sugar and butter mixture.
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  • Sift the flour, baking powder and baking soda for even mixing.
  • Add the flour to the wet mixture and fold nicely using a spatula.
  • Add the soda water and fold this evenly.
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  • Add tutti fruity and raisins to this and mix well.
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  • Grease a baking tin( mine is 7 inch round tin) and transfer the mixture to the tin.
  • Bake it in preheated oven at 160 degrees for 40 to 45 mins. My cake got done in 45 mins.
cake
NOTE:
  • Adding orange zest will add a nice flavour to the cake.
  • Instead of using plain soda orange flavored soda can be added.

Tuesday, December 20, 2011

TIFFIN SAMBAR RECIPE| SIDE DISH FOR IDLI-DOSA

       Tiffin  sambar I usually make for idli, but never get a chance to click the pictures. When I made idlis for dinner yesterday I thought I will post the recipe for Idli sambar in my space. My mom always makes sambar with toor dal ,while making for rice,but whenever she is making for Ven pongal, Idli or dosa she makes sambar with moong dal. So I am here with the recipe for Hotel Tiffin Sambar
Tiffin Sambar 3
INGREDIENTS:
SHALLOTS| SMALL ONION 10-12 NO
TOMATO 1 NO
TAMARIND EXTRACT(THIN) 1/2 CUP
YELLOW MOONG DAL 1/4 CUP
SAMBAR POWDER 1 TSP
TURMERIC POWDER 1/4 TSP
SALT TO TASTE
CORIANDER SEEDS 1/2 TSP
RED CHILLI 2 NO
CHANNA DAL 1/4 TSP
CUMIN SEEDS 1/4 TSP
GRATED COCONUT 1 TBLSP
OIL 1 TBLSP
ASAFOETIDA A PINCH
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES AND CORIANDER LEAVES FEW

Tiffin Sambar 2
METHOD:
  • Peel the skin of the small onions and chop the tomatoes finely.
  • Pressure cook the dal till 3 whistles by adding enough water and a pinch of turmeric powder to it.
  • In a pan, add oil and temper with mustard seeds and a red chiili . when it splutters add the onions and saute in a low flame, without getting it burnt
  • When it is done add the tomatoes.
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  • When the tomatoes become mushy add the tamarind extract(soak very little tamarind in hot water and extract juice adding a cup of water to this)
  • Add sambar powder, turmeric powder and salt to this.
  • Let this boil in a low flame.
  • Take another pan and add few drops of oil and throw in the coriander seeds, channa dal, and red chilli.
  • Saute till they gives a nice brown colour.
  • When it cool,grind this into a very smooth paste along with coconut and cumin seeds.
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  • Add the cooked moong dal to the boling tamarind extract, along with the ground paste.
  • Add enough water as per your desired consistency. I added a cup of water.
  • Boil nicely and add chopped coriander leaves and curry leaves.
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  • Serve hot with vada,idli, dosa or ven pongal.
Tiffin sambar1
Note:
  1. Big onions can be replaced instead of shallots.
  2. Even toor dal can be used instead of moong dal.
  

Friday, December 16, 2011

VEN PONGAL RECIPE | KHARA PONGAL RECIPE

   pongal
Ven pongal | Khara Pongal is one of the usual dish we make at home for breakfast and sometime even for dinner. My mom makes this extremely well and since tomorrow is the first day of the tamil month margazhi, i thought of posting this recipe which was lying in my draft for a long time. As kids are around, i can not click anything new and visit any blogs regularly.

Friday, December 9, 2011

SOUR CREAM DIP RECIPE

       This recipe I learnt from my daughter and which she learne from her friend’s mom as she made this for us on a weekend along with burger. This tasted so yummy and few days back i made this for her and i don’t know the original source of the recipe, since i just made as per my daughter’s  instructions . If it is from any one of your space please let me know.

dip

INGREDIENTS:

SOUR CREAM 1 CUP
SPRING ONION (GREEN PART ONLY) 2-3 TBLSP
CAPSICUM(VERY FINELY CHOPPED) 3 TBSLP
SALT TO TASTE
GREEN CHILLI 1 NO
LEMON JUICE FEW DROPS

 

dip

METHOD:

  • Chop the greens of the spring onion and the capsicum into very fine pieces.
  • I used all the three colors(red,green, yellow) of the capsicum.
  • Roast the green chilli in open flame.
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  • Take the cream in a wide bowl and beat this nicely with a spoon.
  • Chop the roasted chilli finely.
  • Mix everything to the cream and add salt and lemon juice.

dip

  • Serve with chips | or with breads.

dip

  • This can be kept in the fridge for a day. Always use this on the day when it is made.

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