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

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...