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 


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 

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.........