Enjoy Cooking

Friday, 25 November 2011

Ingredients

Method of preparation

Sift rice flour and gram flour and mix it with red chilli powder, asafoetida, salt and butter.
Add water in small increments and make a soft dough.
Now take a small quantity if dough and place it in the murukku press with the star holes in it and squeeze it moving in circular motion directlt onto oil or squeeze it on a plate greesed with little oil and drop them into oil.
Fry it till it is slightly golden yellow and not brown in medium flame.

Ingredients

Method of preparation

Fry the cashews and raisins with little ghee and place them aside.
In the same pan, fry the rava until light golden brown.
Add milk, water and sugar along with the food colouring and bring them to boil.
Now add the slightly roasted rava in small increments and stir well between each addition.
Make sure no lumps are formed.
Add the remaining ghee and stir continuously till it forms one huge lump without sticking to its sides.
Add the cashews and raisins and serve hot.

Ingredients

Method of preparation

Soak Ulunthu / Urad dal for about an hour.
Drain the water completely and grind to a smooth paste.
Chop the onion, green chilli, curry leaves and coriander and add them to the smooth paste with salt to taste and mix thoroughly.
Heat oil in a thick bottomed kadai and before adding the vada, ensure that the oil is hot enough by dropping in small amount of batter.
Deep fry them till it turns golden brown in medium flame.
Serve hot with coconut chutney and sambar.

Ingredients

Method of preparation

Peel off the skin from beet root and cut into small pieces.
Chop the onion finely.
In a kadai add oil and when it is hot add mustard.
When it pops up add uradh dhal. Add onion,green chillies and curry leaves and fry for sometime.
Then add the beetroot,turmeric powder and salt and stir fry till it is soft and cooked well.
Keep the flame into low. If needed add water.
Finally add grated coconut and mix well.

Ingredients

Method of preparation

Wash and wipe the vendakkai with a kitchen towel.
Cut it into small rounds.
In a kadai add oil and when it is hot add mustard.
When the spluttering stops add urad dhal and fry till it turns light brown.
Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
Add sambar powder, turmeric and salt and stir well.
Keep it on low flame for 5 minutes.
Remove once well done and serve it with steamed rice.

Ingredients

Method of preparation

Ingredients

Method of preparation

Syrup:

In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
Let the syrup boil for a minute then remove it from the heat.
Stir the syrup until the sugar is dissolved.
Set the syrup aside.

Gulab Jamun:

In a bowl, mix milk powder, flour and baking soda.
Add the butter and mix well.
Now add milk to make soft dough. The dough will be sticky.
Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
Knead the dough.
Grease your hand with butter so that it does'nt stick to your hand.
Divide the dough into equal portions and roll them into round balls.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil.
Fry it till golden brown. While frying keep rolling the gulab jamuns around so they are evenly browned.
Transfer the gulab jamoon into the syrup solution.
The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.