MASALA VADA
Ingredients:
Chana dal 250 grams
Red chillies 4
Ginger 1 Inch piece
Coriander leaves 1/2 cup
Onion 1
Curry leaves few
Oil for frying
Salt to taste
Method:
Clean and soak the dal for 1/2 hour. Then grind it
to a rough consistency with red chillies and salt to taste;
add cut coriander leaves, minced ginger, and chopped onion,
also curry leaves.Mix well; dough should be thick.
Heat oil in a frying pan; make small balls with the dough,
flatten on the palm of your hand and deep fry to a golden brown.
Serve hot with coconut chutney.
MOONG DAL PAYASAM
Ingredients:
Moong dal 250 grams
Coconut 1
Jaggery 200 grams
Cashew nuts 50 grams
Raisins 50 grams
Elaichi powder 1 teaspoon
Ghee 2 table spoons
Method:
Clean the dal, wash and soak for 1 hour. Scrape the coconut
and grind in hot water, extract about one glass of milk;
add more water and extract two more glasses of milk; this
will be thinner than the first glass.Wash nuts and raisins
and keep aside.
Boil the thin milk and add the soaked dal and cashewnuts; let it
cook well on slow fire; when it is cooked add jaggery, raisins
and thick milk. Stir well and let it boil well. Then add ghee
and elaichi powder.
Consistency should be quite thick.
Serve hot or cooled in refrigerator.
NOODLES
Ingredients:
Capsium 2 or 3
carrot 2
Onions 2 or 3
Tomatos 2
Beans 250 gms
green peas 150 gms
soya sauce 11/2 tea spoon
tomato sauce 11/2 tea spoon
pepper 6 to 10 pieces
Green chillies 4 to 6
cabbage 1 to 2
Method:
Cut all the vegetables & green chillies in to long thin pieces.
Fry onions with oil till brown, then put all the vegetables and
fry them till they have fully boiled.
Boil water with salt(to your's taste) & 1/2 spoon of oil,then put
noodles & boil it & keep it aside.
After vegetables are boiled put noodles,3/4 spoon sauce,11/2 spoon
tomato sauce & mix it.In the end put pepper power & close it.After
5 to 10 minutes your vegetables noodles will be ready.Eat when it
is hot for good taste.
Rava Ladoo
Ingredients
1 cup rava
1 cup sugar
ghee to fry cashewnuts and raisins
Method
1.First grind both rava and sugar into fine powder.
2.Heat ghee in a pan and fry cashews and raisins and mix this
with the combined rava and sugar powder.
3.Make ladoos out of this mixture when it is hot.
4.Can make 15 ladoos.
Enjoy eating.
Kesar Kalakhand
Ingredients
1 1/2 litres fresh whole milk
2 tablespoons desi ghee
3 tablespoons curd (curd should NOT be sour)
1 tin/200 gms Milkmaid /Condensed milk
10 raw almonds sliced into slivers
3-4 strands of saffron
3 big cardamoms
2 teaspoons sugar
Non-stick kadhai/wok to make the dish. If one is not available,
you might have to use more ghee (4 tablespoons) to prevent the
Kalakhand from sticking to the utensil.
Method
Soak saffron in 2 teaspoons milk, set aside.
Boil milk till it reduces to 1/2 the quantity.
Add curd and keep stirring till the curdling stops
(around 10 minutes).
Add condensed milk and keep stirring.
Add 1 tablespoon of ghee and all the remaning
ingredients (including dissolved saffron), except almonds.
Stir for about 20 minutes.
Add remaining ghee, mix and pour the mass into a greased plate.
Garnish with almond slivers immediately.
Cut into pieces when cool.
Urad Vada
Ingredients
1/2 kg urad dhal, soaked 1-2 hrs
Red chillies 2,
cut Ginger small piece
Green chillies 3,
cut Salt to taste
Spring curry leaves few,
broken Oil for deep frying
Method:
Wash and grind the urad dhal to a thick paste.
While grinding add green, red cillies & ginger remove.
Mix with curry leaves, salt.
Next, keep karahi with enough oil to deep fry vadas. Once the
oil is heated, form small balls of the made paste and drop into
the karahi, fry on medium fire untill light brown.
Drain and remove them on the paper (so the excess oil is absorbed).
Serve hot with chutney or any available sauce.
Serves: 3-6
Bread Pudding
Ingredients
8 Bread slices
1 cup milk
1/2 tin milkmaid
25 gms butter
2 eggs (beaten)
a pinch nutmeg (jaifal)
Method
Trim the edges of bread slices.
Butter the slices on both sides and cut into two triangular pieces.
Arrange the slices in layers in a oven proof dish.
Mix together the milkmaid, milk, eggs, nutmeg & pour on the
buttered slices.
Bake in a moderatly hot oven for 30-40 minutes till the top
is browned.
|