Jan 25, 2011

Badam/Kaju/Walnut Burfi( My 100th recipe)

This is my 100th recipe. So I want to write a sweet recipe even though I have a sweet recipe blog www.thithippu.blogspot.com.

Badam,Kaju,Walnut Burfi (Almond,Cashew nut,Walnut Burfi)
This is very easy to prepare.

Ingredients

  • Badam...............................1/2cup
  • Cashew nuts......................1/2 cup
  • Walnuts.............................1/2 cup
  • Sugar................................1and1/2 cup
  • Cardamom Powder...........1/2tsp

Method

Badam Burfi is a sweet with almond, and sugar
Badam Burfi
  • Powder coarsely  all the nuts in food processor.
  • Roast the mixture in low flame for about 5 to 8 minutes.
  • Remove and keep it in a bowl. 
  • Heat a pan with 1/2 cup water add the sugar and make one thread syrup.(about 8to 10 min)
  • Add the hot syrup into the bowl with cardamom powder and mix well till it becomes soft. 
  • Spread it  into a greased plate and cut into pieces.

Mathan Pulp Thogayal (Yellow Pumpkin Pulp Chutney

This is unique and healthy chutney. My mother used to make this chutney. Pumpkin seeds are very good for health.

Ingredients


  • Mathan pulp.......................... 1cup
  • Red Chilies.............................6
  • Urad Dhal...............................2tsp
  • Chanadahal.............................2tsp
  • Asafoetida..............................1tsp
  • Tamarind.paste.......................1tsp
  • Mustard seeds.........................1tsp
  • Salt to Taste
Method
  • Remove the skin of the Mathan(yellow pumpkin) and take only inside pulp with seeds.
  • Fry the chilies, dhal till it becomes golden
  • Then add the pulp and fry 5more minutes then grind with tamarind,salt,asafoetida into coarse paste.
  • Heat a pan with 1tsp oil add mustard seeds and when it splutters add to the chutney
  • It is very tasty chutney and serve with hot rice.

Jan 21, 2011

Date and Peanut Ladu

Date and Peanut Ladu

Ingredients
  • Dates....................................1cup
  • Peanuts.................................1cup
  • Sesame Seeds........................1cup
  • Jaggery..................................1/2 cup
  • Dry Ginger Powder................1tsp
  • Ghee......................................2tbsp
  • Dry Coconut Powder.............1/2 cup
Method
  • Powder the peanuts. Chop the dates and fry them in ghee till it becomes soft.
  • Add jaggery into the mixture and stir continuously.
  • Add peanut powder and sesame seeds. 
  • Mix well. When it becomes thick, remove it in a plate to cool down.
  • Apply ghee on your hands  and make small ladus. 
  • Roll them in dry coconut powder

Jan 20, 2011

Bisibele Bath

Ingredients
  • Rice…………...................................1cup
  • Tur Dhal……….................................1cup
  • Vegetables(cut)Carrot,potato 
  • beans and peas…….......................... 2cups
  • Turmeric powder……………………½ tsp
  • Green Chilies………………………..3
  • Tamarind Juice……………………½ cup
  • Cashew nuts………………………..6
  • Curry leaves………………………..few
  • Asafotida…………………………1tsp
  • Chopped Coriander leaves…
  • Ghee…………………………….2tbsp
  • Salt to taste
For the paste
  • Dhania……………….2tbsp
  • Methi seeds………………1tsp
  • Chana Dhal……………..2tsp
  • Urad Dhal………………2tsp
  • Red Chili…………………6
  • Cloves……………………3
  • Cinnamon……………small piece
Method

  • Fry the above spices and grind into paste
  • Pressure cook the dhal. Heat a pan with oil add all the vegetables and fry them. 
  • Add turmeric, salt, asafoetida and masala. 
  • Now add the rice, tamarind juice, cooked dhal and 4cups of water. 
  • Let cook in slow flame. If needed add some more water. 
  • When the rice becomes soft add roasted cashews, curry leaves and coriander leaves.. 
  • Mix well and serve hot with pappads.

Jan 18, 2011

Ginger Chutney(Inchi Thogayal)

Ginger chutney. Inchi Thogayal (Adarak Chutney)
Inchi Thogayal (Ginger Chutney) is ginger and spices
Inchi Thogayal (Ginger Chutney)



















Ingredients
  • Ginger………………2” long
  • Tamarind…………....small ball size
  • Urad Dhal…………..2tsp
  • Chana Dhal…………2tsp
  • Dhaniya…………….2tbsp
  • Mustard Seeds…… 1tsp
  • Cumin Seeds………1tsp
  • Curry Leaves………few
  • Jaggery…………….2tbsp
  • Red Chili…………..6,
  • Salt to Taste
Method
  • Wash and clean the ginger and chop into pieces
  • Heat a pan with oil add cumin seeds, chana dhal, urad dhal, dhania and red chili and fry them till the dhals change into golden.
  • Grind all the ingredients with ginger, jaggery , tamarind and salt.. Add little water if needed.
  • Heat a pan with oil add mustard seed and curry leaves. When the mustard splutters add to the chutney.
  • Serve with idli/dosa/upma/rice.

Jan 15, 2011

Cabbage Kofta

  • Shredded Cabbage................2cups
  • Besan....................................1cup
  • Cumin Seeds.........................1/2tsp
  • Ginger...................................1tsp
  • Green Chili............................2tsp
  • Coriander Leaves...................few
  • Salt to taste

Gravy
  • Tomatoes...............................2
  • Asfoetida...............................1tsp
  • Ginger....................................1/2 inch
  • Green Chili.............................1
  • Turmeric Powder....................1/2tsp
  • Chili Powder..........................1tsp
  • Chopped Coriander leaves.....3 tbsp
  • Coriander Powder................1tsp
  • Chick Peas. flour..................1tsp
  • Yogurt..................................2tsp...
Method

  • Mix all the ingredients for kofta and make a dough to fry.
  • Heat a pan with oil and  drop small ball of dough into the hot oil .
  • Fry the koftas.till they become golden brown..
  • Make a tomato puree with ginger and green chili 
  • Heat a pan with oil add cumin seeds, When it fried add besan,  for 2minutes.
  • Add the tomato puree,turmeric powder,chili powder,coriander powder and asfoetida. Cook at medium flame until the tomato mixture starts leaving the oil.
  • Add yogurt,water and salt and cook for 3 minutes then add the koftas.Let it in simmer for about 5 minutes
  • Add coriander leaves.
  • Same way you can make this kofta with lauki

Jan 11, 2011

Carrot Chutney

Prepare Time.......5 min
Serve.....................5
This chutney is very tasty and goes with chapati/rice/dosa and idli.

Carrot Chutney is carrot and tamarind
Carrot Chutney
Ingredients

  • Carrot...........................3
  • Red Chili........................5
  • Urad Dhal......................3tsp
  • Asafotida.....................1tsp
  • Ginger............................small piece
  • Garlic (Optional)............2
  • Grated Coconut.............3tbsp
  • Coriander Leaves...........few
  • Mustard seeds..............1tsp
  • Curry leaves..................few
  • Tamarind......................1"small ball size
  • Salt to Taste
Method
  • Heat a pan with oil add urad dhal, chili, tamarind, ginger and garlic. 
  • When the dhal become red, add the chopped carrots and fry. 
  • The raw smell should go.Grind all together with coconut, salt , asafoetida and coriander leaves. 
  • Grind into coarse paste.. Heat a pan with little oil add mustard seeds and curry leaves. 
  • When it splutters add to the chutney.

Jan 10, 2011

Vegetable Kuruma

Vegetable Kuruma

Ingredients
  • Onion......................2
  • Capsicum................1
  • Beans......................20
  • Potato.....................1
  • Cauliflower Florets...8
  • Garlic .....................2
  • Ginger.....................small piece
  • Grated Coconut......1/2 cup
  • Cardamom..............3
  • Kuskus...................1tsp
  • Cashew Nuts...........20
  • Cinnamon ...............1/2 tsp
  • Clove......................3
  • Salt to Taste
Method
  • Cut one onion into small pieces. and other onion into big pieces.
  • Heat a pan with oil add cardamom, cinnamon,clove and cashews .
  • Fry a little and then add the big pieces of  onion, garlic and ginger and keep to cool.
  • Add coconut, kuskus and grind into paste.
  • Cut all the vegetable into small pieces.
  • Heat a pan with oil add  vegetables, salt and the ground mixture.cook them. 
  • If the gravy is thick add little water.

Jan 7, 2011

Gobi Mutter Masala

Ingredients
  • Cauliflower.....................1
  • Peas...............................1cup
  • Tomato Puree.................1/4 cup
  • Clove..............................3
  • Aniseed...........................1/4tsp
  • Cinnamon........................1piece
  • Oil...................................2tbsp
To Make Paste
  • Garlic...............................1
  • Cumin Seeds.....................1tsp
  • Chili Powder....................1tsp
  • Dhania.............................1tsp
  • Onions.............................1
  • Green Chilies....................3
  • Cashew Nuts...................10
  • Turmeric Powder..............1/4 tsp
  • Salt toTaste
Method

  • Grind all the ingredients into coarse paste,
  • Wash and cut the cauliflower into big pieces  and boil it in water with the peas..
  • Heat a pan with oil add cinnamon, cloves and aniseed.
  • Add the ground masala and fry it in a low flame till oil separates from it..
  • Mix the boiled vegetables, salt, turmeric powder and little water. 
  • When the gravy becomes thick add tomato puree and mix well. 
  • Garnish with coriander leaves or curry leaves. Serve with chapathi /rice.

Jan 5, 2011

Healthy Cucumber Soup


Ingredients
  • Cucumber.......................................2
  • Avocado.........................................1
  • Lemon Juice...................................1tsp
  • Butter milk.......................................1cup
  • Pepper& Salt to taste
  • Coriander Leaves ..........................few
  • Red Bell Pepper Chopped...........2tsp
Method

  • Remove the skin of cucumbers and cut pieces. Remove the pulp of  avocado. 
  • Put all in a blender and make smooth paste. 
  • Remove in a serving bowl  and decorate with  red pepper pieces, and coriander leaves. 
  • Very tasty and healthy too.

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