Cooking, Craft and Sewing............. by Zeenathul Mufliha

DAL FOR CHAPATI

DAL FOR CHAPATI

Dal for Chappathi

INGREDIENTS:

Masoor dal – 1 cup

Onion – 1

Garlic crushed – 5

Green chillies – 2

Tomatoes – 1

Salt – to taste

Ghee – 1 tsp

Cumin seeds – 1 tsp

Mustard – 1tsp

Urad dal – 2 tsp

Hing Powder – 1/4 tsp

Coriander leaves – for garnishing

METHOD:

First cook masoor dal with sufficient water in pressure cooker.

Now heat ghee and oil in a pan, add mustard seeds, urad dal, cumin seeds, and hing.

Add crush garlic and saute for few minutes.

Then add chopped onions saute well and add green chillies.

Add tomatoes with salt and saute well

Now add cooked dal mix well.

Garnish with chopped Coriander leaves.

Serve it with Chapati.............

SPIRAL CURRY PUFF MALAYSIAN STYLE

INGREDIENTS FOR FILLING

Onion - 1 medium

Boiled Potato - 2

Grated Carrot - 1

Green Peas - 1/4 cup

Green chilli - 1

Ginger & Garlic paste - 2 tsp

Turmeric powder - 1/2 tsp

chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Green coriander leaves - 2 tbsp

Salt - to taste

Vegetable oil - 2 tbsp

Lemon - 1/2

Take a pan add oil to it. Add onion and saute it till it turns translucent.

Add ginger & garlic saute well.

Then add turmeric powder, chilli powder,coriander powder, garam masala powder and mix well.

Now add carrot, green peas and mashed potato and mix well. Let it cook for 5 more mins.

Make it a dry mix,turn off.

Add chopped coriander leaves and squeeze the lemon and mix well.

INGREDIENTS FOR PASTRY

WATER DOUGH:

All purpose flour - 300 g

Luke warm water - 1/2 cup

Vegetable oil - 1 tbsp

Salt - 1/2 tsp

OIL DOUGH:

All purpose flour - 150g

Butter - 100g

Mix and knead water dough till smooth, elastic and not sticky. Divide into two portions.

For oil dough, rub butter into flour till it mixes well. Continue kneading till the dough comes together and divide into 2 balls.

Flatten each of the water dough and wrap one oil dough in it [you have to flatten the water dough then keep the oil dough inside and wrap just the wrap puran inside the dough]. Seal well.

Place one ball of dough on a well floured surface and shape the dough into a flat rectangular shape before rolling it.

Roll [spread] the dough as thinly as possible while trying to keep the rectangular shape equal

Place the rolled out sheet vertically and make sure the surface is well floured. start rolling the dough upwards, slowly and tightly. You will get a long spiral rope.

Flatten the rope and start rolling out into a thin rectangular sheet.

Again with the dough sheet vertically placed, roll it upwards, making sure it is very tight and secure.

With a knife, slice the rolled dough.Then it to small small round disc or chappathi.

Roll out each discs gently and fill it with 2 tsp of fillings. Seal it well.

Deep fry in oil for till golden brown.

Your spiral curry puff is ready to taste.

Serve it will Tomato ketchup........

RASMALAI

RASMALAI

INGREDIENTS:

Milk - 7 cups

Sugar - 3 cups

Water - 4 cups

Cardamom Powder - 1 1/2 tsp

Almonds - 2 tbsp

Pistachios - 2 tbsp

Charoli seeds - 2 tsp

Saffron - A few strands

METHOD:

Heat 4 cups of milk in a pan and bring it to boil.

When it starts boiling, add lemon juice and wait for the milk to curdle completely.

Remove from the heat and let it cool.

Pour over a thin cotton cloth and tie it with a tight knot. You get paneer.

Wash paneer well using cotton cloth under cold running water to remove lemon juice and flavor.

Knead paneer for about 5 minutes to make a smooth dough.

Make round shape flat disc of about 1 inch in size of the dough and keep aside.

Now make sugar syrup, mix 1 1/2 cups of sugar, 3 cups of water and 1 tsp of cardamom powder in a saucepan and bring it to boil.

Add paneer disc to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

Make sure the pan is large enough to hold the finished malais as they will double in their size..

Remove the paneer disc from the sugar syrup carefully and let it cool.

In a separate pan

Add 3 cups of milk and bring it to boil. Boil it over low flame for about 10 minutes.

Now add 1 1/2 cups of sugar, 1/2 tsp of cardamom powder , saffron and bring it to boil.

Keep on stirring continuously, until it is reduced to thick consistency.

Cool down the milk. Then add malais one by one to the milk mixture and garnish with almonds pistachios saffron strands.

Refrigerate for about 7 hours.

Your creamy Rasmalai is ready to serve...........

CROCHETED FROCK.......

This time I made this frock with crochet thread ..........It took a long time for me to finish it .......... I prefer woolen yarn which will be easy and faster to finish any pattern.........but my friend bought this thread in bundles as she was very much fascinated towards this color I made this for her daughter........... I felt so tired but when I gave the finished dress to her daughter she was soooo excited .......jumping like ping pong ball........ that seconds felt so happy for learning this art on crocheting...........

CHICKEN KEEMA BIRYANI

CHICKEN KEEMA BIRYANI

Chicken Keema Biryani

INGREDIENTS:

keema chicken - 2 cups

Roasted vermicelli - 2 1/2 cups

Onion - 3

Tomatoes - 2

Cloves - 4

Cinnamon stick - 4 inch stick

Anise seeds - 2

Ginger garlic paste - 1 tbsp

Chilli powder - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Coriander leaves - few

Salt - to taste

Ghee - 2 tbsp

METHOD

Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside.

Heat ghee in a pan, add cinnamon stick, anise seeds and cloves.
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.

Fry for few minutes in low flame. Now a chopped chicken [keema chicken].

Add salt and cook for few 10 minutes.

Finally add cooked vermicelli to this.

Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.

Your yummy keema chicken biriyani is ready to taste......

Chicken Keema biryani

BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

VAZHAITHANDU VELLAI KOOTU

INGREDIENTS:

Banana Stem/Vazhaithandu - 1

Whisked Yogurt - 1 Cup

Turmeric - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Turmeric powder - 1/2 tsp

Red chili - 1

Oil - 2 tsp

Curry leaves - 2 sprigs

Salt - to taste

Coconut oil - 2 tbsp [optional]

FOR GRINDING:

Grated Coconut - 1/4 Cup

Green Chillies - 3

Cumin seeds - 1 tsp

Ginger - 1/2 inch

METHOD

Cut the banana stem into small cubes and Keep the Cut cubes in Water mixed with 2 tsp of Buttermilk.To avoid color change of stem.

Heat a Pan, add oil then saute mustard seeds, cumin, red chili and curry leaves. Now add turmeric powder and the chopped banana stem/Vazhaithandu.

Add a cup of Water cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt and Mix well.

Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked.

Last add a 2 tbsp of coconut oil [ optional ]

VAZHAI THANDU VELLAI KOOTU

VENDAIKAI PAAL KARI

VENDAIKAI PAAL KARI

Vendaikai Paal Kari

INGREDIENTS:

Ladies Finger - 1/4 kg

Thick Coconut milk - 1/2 cup

Thin Coconut Milk - 2cup

Green Chilly - 2

Shallot - 10

Tomato - 1 medium

Curry leaves - few

Turmeric Powder - 1/4tsp

Chilly Powder - 1/2 tsp

Salt - to taste

Lemon juice - 1 tbsp

Oil -2 tbsp

Method

Wash the ladies finger thoroughly and wipe it off.

Cut them in to medium pieces

Heat oil in a non stick pan ,add ladies finger pieces

Saute for 7 minutes in low flame .

Now add onion pieces and saute till translucent .

Then add thin coconut milk along with turmeric powder and chilli powder,

Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .

Now add salt ,curry leaves and thick coconut milk .Stir well

Add lemon juice and mix well.

Do not boil the curry after adding the thick coconut milk.

Just cook for 1 minute while stirring continuously.

Vendaikai Paal Kari

Goes well with rice.........