Showing posts with label Preparation of Tiffon. Show all posts
Showing posts with label Preparation of Tiffon. Show all posts

Monday, October 18, 2010

Recipe Sambhar Idli

Recipe Sambhar Idli
4 cups boiled Rice
2 cups Urad Dal
3 tbs Salt
1 tbs Fenugreek (Vendhayam in Tamil)
Oil for greasing

First soak the Urad Dal and Fenugreek seeds in water for 4 hours and keep it in a fridge. Soak the rice in water for 6 hours. Grind the Urad Dal in a grinder for ½ an hour in to a smooth batter. In the middle of griding add some ice cubes in the batter. Now remove the Urad Dal batter from the Grinder and now grind rice in to coarsely. Now mix them well with salt. Keep it for overnight or 10 hours for fermenting. Now your Idli batter is ready. Grease the idli plates with oil and put the batter in it and steam cook them for 10 to 12 minutes. Now remove the idlis from the idli holder using spatula and serve hot with chutney or sambhar.

Saturday, October 2, 2010

Recipe Aloo Paratha

Aloo Paratha
Boiled Potatoes - 3
Onion - 2 small finely chopped
Coriander leaves finely chopped
Small piece of Ginger grated
Green Chilies -2 finely chopped
Red Chili powder and Garam masala powder – each 1 tbs
Salt as per taste
Butter
First prepare dough using whole wheat flour as usual. Take a Kadai and add 3 tbs oil and fry the onion and finely chopped ginger and green chilies then add the smashed the potatoes and red chili powder and Garam masala powder and mix it well finally add the coriander leaves. Now make two medium sized chapatti and fill in the one chapatti with potato gravy and cover it with the second chapatti and roll it slightly. Put the chapatti in the pre heated oven (450 degree). Place the chapatti in the top oven grill covered with aluminum foil bake it for few minutes then change the side till properly baked. Now spread the butter over chapatti and cut them to your desired shape. Serve hot with Raita or Kuruma.

Saturday, September 25, 2010

Recipe Rawa Idli

Recipe Rawa Idli
4 cups rawa
2 cups of curd
salt to your taste
2 tsp mustard seeds
curry leaves
2 tsp meetha soda
2 tbsp oil

First take bowl and mix salt, rawa and curd well in to a thick batter using little water and leave it for 1 hour. Take a kadai, add 2 tbsp oil and heat the kadai and add mustard seeds then 1 tbsp sugar and meetha soda and put it in the batter mix it well. Now using little oil grease the idli mould and put the batter in the idli mold. Now add 3 cups of water in the cooker and place the idli mould in it and cook it for 20 minutes. If you wish add fried cashew nuts and coriander leaves in the batter. Your favorite rawa idli is ready now. Serve it with hot Sambar.

Friday, December 25, 2009

Recipe Adai

Recipe Adai

2 cups rice
1 cup black gram dal
1 cup tur dal
¼ cup Bengal gram dal
Oil
6 green chillies
4 red chillies
½ tsp asafetida powder
5 springs curry leaves (cleaned)
2 tbsp coriander leaves (cleaned)
Salt to taste

Clean, wash and soak rice, black gram dal, tur dal and Bengal gram dal together for 6 hours. Run green chillies, red chillies, asafetida powder, curry leaves, coriander leaves and salt in the mixie for a couple of minutes. Add rice grind coarsely. Then grind dals coarsely adding a little water. Mix them well . Heat the tawa. Pour 2 ladleful of batter and spread. Pour two spoon of oil around and ½ spoon oil in the centre. When cooked turn over and pour another spoonful of oil. Cook till done and serve hot with butter, Sambar, jaggery and ghee. If you add small pieces of onion and grated coconut in the batter, the taste will be superb.