Cooking, Craft and Sewing............. by Zeenathul Mufliha: 4/1/14

VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

INGREDIENTS:

Firm Unripe Mangoes - 1

Onion - 1

Bean sprouts - 1 cups

Coriander leaves - 1/4 cup

Spring Onions - 4

Thai Basil - 1/4 cup

Fried Tofu - 1 cup

Red Chili - 1

SALAD DRESSING:

Soy Sauce - 3 tsp

Lime Juice - 3 tsp

Brown Sugar or Honey - 2 tbsp

Thai chili sauce - 2 tsp

Peanuts or cashews nuts - handful

METHOD:

Mix together all the salad dressing ingredients in a cup.

The dressing should be a mixing of sweet,sour,spicy and salty taste. Set aside.

Take the unripe mango the flesh of the mango should be firm

Using a medium to large-size grater grate the flesh of the mangoes into a mixing bowl.

Add the bean sprouts,chopped coriander, cut spring onions, cubed tofu, the chopped red chili, mix well to combine.

Add the dressing and mix again.

Place on a serving platter. Sprinkle the nuts over top and garnish with thai basil.

SPICY KARASEV

SPICY KARASEV

INGREDIENTS:

Besan Flour - 1 cup

Rice Flour - 1 /4 cup

Baking Powder - 1/4 tsp

Black pepper - 1/2 tsp

Cumin Seeds - 1/2 tsp

Dry Red Chilli - 1

Garlic cloves - 2

Butter - 1 tsp

Salt - to taste

Oil - deep frying

METHOD:

Sieve the besan and rice flour together.

Add the flour,butter,Baking powder and salt.. mix well.

Grind Garlic and red chilli into a paste. Set aside.

Powder pepper and cumin coarsely. set aside

Now Mix to the flour,ground garlic and chilli paste and pepper and cumin powder.

Add little water to make a thick dough.

The dough should not be soft but little bit hard.

Take a frying pan and add oil to it.

Use ladle with holes [jalli karandi] hold it to the wrong side.

Take a ball size of dough and rub gently to get karasev shape .

This should be done directly holding ladle above the hot oil.

Make sure the flame is low.

Turn to the other side and fry it till the sizzling sound settles..

Remove when turned golden brown.

Drain in tissue paper to absorb the excess oil.

Cool it and store it in airtight containers will last for weeks.

Spicy Karasev is ready to taste..

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

INGREDIENTS:

All purpose flour - 1 cup

Sugar - 1/2 cup

butter - 2 tbsp

Baking powder - 1/2 tsp

Water - 1/2 cup

Salt - pinch

Oil - for deep frying

Method:

Powder the sugar and keep aside.

Take a large bowl add together flour, powdered sugar, butter and salt.

Then knead the dough by adding water slowly make a thick dough.

Let the dough rest for 15 mins.

Now make big lemon sized balls of dough and roll it.

Make 1/2 inch thick rotis.

Cut it into small diamond shape pieces and set it aside.

Heat the oil deep fry till golden brown.

Cool it and store it in air tight container.

VEG PUFF

VEG PUFF

INGREDIENTS:

Pastry puff sheets - 1 packet

Potatoes - 3

Green chilies - 2

Onion - 1

Ginger-garlic paste - 1 tsp

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1 tsp

Oil - 2 tbsp

Curry leaves - 1 sprig

Salt - to taste

Method:

Preheat the oven to 350 degrees F.

Take a frying pan, heat 2 tbsp of oil .

Add mustard and cumin seeds. When splutters

Add onions, saute till transparent.

Add ginger-garlic paste, saute till the raw smell fades.

Add green chilies and curry leaves..Then

Add turmeric powder, coriander powder and red chilli powder saute till the raw smell fades

Now mashed potatoes, salt mix well.

Remove it from flame leave it to cool.

Slice each puff sheet into 5 pieces.

Unfold the layers, stuff with the 2 tsp of potato mixture, seal the two sides applying little water to the sides and paste it will. Make a triangle shape.

Repeat the same process for the other pieces.

Keep in pre heated oven for 15 min or till they become golden brown.

Yummy Veg Puff is ready to taste.

Serve hot with tomato ketchup and chilli sauce.

CARAMEL PUDDING

CARAMEL PUDDING

Caramel Pudding

INGREDIENTS:

Sugar - 1 cup

Milk - 3 cups

Eggs - 3

Vanilla essence - 1/2 tsp

Nutmeg powder - 1/4 tsp

METHOD:

Take a small and heavy saucepan.

Combine 1/2 cup sugar and 1/4th cup water.

Heat and stir until the syrup turns golden brown colour.

Remove pan from heat and while hot pour the caramel into mould and spread it to the bottom and sides.

Take a bowl and beat 3 eggs with hand blender..

Then add 1 cup sugar and vanilla extract.

Gradually add milk stirring continuously.

Pour this mixture into caramel coated mould.

Cover the mould tightly with aluminium foil.

Steam this for at least 20 minutes in a steamer.

Cool it and refrigerate as it is tasty when cold.

Serve inverted on a serving plate.

Yummy yummy Caramel Pudding is ready to taste...

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

Wheat flour - 2 cups

Potatoes - 3

Onion - 1/4 cup

Coriander leaves - 1 tbsp

Chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chat masala - 1/4 tsp

Salt - to taste

Oil - 5 tbsp

METHOD:

Boil, peel and mash the potatoes and keep aside..

Chop onion and coriander leaves.

Take a large bowl..

Add wheat flour,turmeric powder and salt,mix well.

Add enough water and knead to make a smooth dough.

Divide the dough into smooth balls,Cover and keep aside.

Take another bowl add mashed potatoes, onion, coriander leaves,chaat masala chili powder and salt and mix well.

Divide the potato mixture into equal portion and shape into balls.

Take dough ball and roll it with a rolling pin into rounds.

Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.

Flatten the balls and sprinkle with a little flour and roll them with rolling pin into round chapathis.

Heat a tawa in medium heat.

Then place a paratha on it and cook for 3 minutes.

Turn the paratha, apply some oil on it and spread it all over paratha.

Turn again and apply some oil other side and cook until golden brown.

Yummy Aloo paratha is ready to taste..

Serve hot with MintCurd or any Raita..

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

INGREDIENTS:

Bottle Gourd - 1

Mustard - 1/4 tsp

Channa Dhal - 1/2 tsp

Big Onion - 1

Green Chili - 2

Red Chili - 2

Curry Leaves - 1 sprig

Grated coconut - 2 tsp

Oil - 1 tsp

Salt - to taste

METHOD

Take a frying pan.. heat oil when hot..

Add mustard red chillies and Channa dal. When splutters.. add curry leaves..

Add chopped onion, green chilli and saute till the onion turns transparent .

Add the chopped bottle gourd and salt. Add 1/4 cup of water and mix well.

Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely absorbed.Add grated coconut saute for 2 mins ..

Bottle gourd poriyal is ready to taste...

Goes well with rice ...

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion - 1

Shredded Cabbage - 1 Cup

Carrots julienned - 1 Cup

Capcicum julienned - 1

Mushroom julienned - 1/4 cup

Bean Sprouts - 1/2 Cup

Ginger minced - 1 tsp

Garlic minced - 1 tsp

Sesame Oil - 2 tbsp

Soya Sauce - 2 tbsp

Chilly powder - 1 tsp

Salt - to taste

Canola oil - for deep frying

Spring Roll Sheets - 1 Packet

METHOD:

Take a frying pan ... heat the oil

Add chopped onion and saute well..

Add minced ginger and garlic saute till the raw smell fades.

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

COCONUT LADDU

INGREDIENTS:

Grated Coconut - 1 cup

Condensed milk - 1 cup

Milk Powder - 1 cup

Cardamom powder - 1tsp

Almond sliced - for garnishing

METHOD:

Save 1/4 cup of grated coconut separately.

Take a frying pan .. heat it..

Add remaining coconut with condensed milk and milk powder and stir continuously.

Cook in low flame for 5 mins.

Add cardamom powder mix it well.

Then switch off the flame and leave it to cool.

Once cool make small balls.

Place the remaining coconut in a plate and just roll on laddus over it.

Yummy Coconut Laddu is ready taste..

RIBBON PAKODA

RIBBON PAKODA

INGREDIENTS:

Rice flour - 2 cups

Besan flour - 1 cup

Butter - 1 tbsp

Hing - 1/4 tsp

Chilly powder - 1 tbsp

Salt - to taste

Oil - for deep frying

METHOD:

Take a wide bowl sieve together besan flour,rice flour chilly powder,hing powder and salt.

Make a dough by adding sufficient water as we do for Murukku..

Grease the murukku press well with oil.. Add ribbon pakoda plate to it..

Heat oil in a frying pan.

When hot and take portions of dough and pass through the murukku press directly on the oil.

Drain the murukku and place on a tissue paper to absorb the excess oil.

when it is completely cooled store in an airtight container.

Yummy karakara morumoru Ribbon pakoda is ready to taste..

This will last for weeks if stored properly.

ADA PRADHAMAN

ADA PRADHAMAN

INGREDIENTS:

Readymade Ada - 250 gms

Jaggery - 400 gms

Thick Coconut Milk - 1 cup

Coconut Milk - 5 cups

Dry Ginger Powder - 1/2 tsp

Cardamom Powder - 1 tsp

Ghee - 3 tbsps

Cashew Nuts - handful

Raisins - handful

Coconut pieces - 4 tbsp

Ghee - 2 Tbsp

METHOD:

Heat ghee in a pan and fry the coconut pieces, cashew nuts and raisins to golden brown.Keep aside.

Wash soak Ada in warm water for 30 minutes and strain well.

Heat 1 tbsp of ghee in a pan and roast the ada in a low flame to a golden brown.

Dissolve jaggery in water strain the impurities and make a syrup.

Take a heavy bottomed pan.

Add 3 cups of thin coconut milk and heat it.

When it boils,add the roasted ada.

Cook ada till soft, pour the jaggery syrup and allow it to cook till the mixture becomes slightly thick.

Add the remaining 2 cups of thin coconut milk and dry ginger powder.

Cook in a medium flame till it reaches the right consistency simmer the flame,

Add the thick coconut milk, simmer for two minutes and add the cardamom powder and remaining ghee.

Garnish with fried coconut pieces,cashew nuts and raisins.

Yummy Ada Pradhaman is ready to taste..

Serve warm or chilled.

TASTY SPICY DIAMONDS

TASTY SPICY DIAMONDS

TASTY SPICY DIAMONDS

INGREDIENTS

All purpose flour - 1 1/2 cups

Warm oil - 1/4 cup

Salt - to taste

FOR GRINDING:

Green chillies - 2

Ginger - 1 inch

Garlic cloves - 5

Oil - to deep frying

METHOD:

Grind green chillies,ginger and garlic cloves to a smooth paste.

Add 1/4 cup of water to ground mixture and .Strain completely.

Take a bowl, add the all purpose flour, warm oil , salt and strained water of ground masala. Mix well to make it crumble.

Add enough water and make a thick dough.

Knead well for few minutes and keep covered for 15 mins.

Make 6 even balls out of the dough and roll chapathi dusting with maida.

Make thin chapatis and cut them into diamonds using a samosa cutter.

Take a frying pan and heat the oil for deep frying.

Take the cut diamonds and drop in oil.

Turn every now and then.

Deep fry till the bubbles cease.

Deep fry them in batches.

Remove and place it in tissue paper to absorb the excess oil.

Store in an airtight container after it cools down completely.

This will last for weeks if stored properly.

Tasty Spicy Diamonds is a good snacks for evening Tea especially rainy days.