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Created By Asith Mohan
Ingredients for marination 1 kg chicken juice of 1 lemon salt to taste 1 tsp turmeric 1 tsp ginger garlic paste 1 tsp green chilli paste for masala to grind 4-5 cloves 1 1/2 inch cinnamon a pinch of javithri 1 stand of mace 2-3 elachis 1 tsp shah jeera 1/2 tsp poopy seeds 4-5 cashews 4-5 tsps dry coconut(copra) other ingredients 1/2 cup curd paste of 1 fried onion 2 tsp ginger garlic paste 3-4 tsp red chilli paste 1 tsp turmeric 2 green chillies chopped 1/2 bunch of coriander salt to taste
Ingredients: Puris - 20 Thick Yoghurt- 1/3 cup Boiled & diced potatoes- 1/4 cup Cooked Peas- 1/4 cup Cumin seeds- 1/4 tsp Turmeric- 1/4 tsp Salt Red chili powder- 1 tsp Garam masala- 1/2 tsp Sweet chutney- 5 tablespoons Sugar-1/4 tsp Oil Garnishing: Sev Red chili powder Salt Roasted cumin powder Kala namak
There's nothing better than a cool, sour, crunchy dill pickle in the middle of a summer afternoon. Good on sandwiches or as a quick snack, nothing signals a classic old-school kitchen like a shelf full of home-canned pickles. Many people, from DIYers to grandmothers, preserve cucumbers with acid and salt, keeping the kitchen stocked and the family happy. Read More : Click Here
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Ingredients: Chana dal - 1 cup Onion -2 (chopped small) Chilly powder-half spoon Green chillies - chopped small Curry leaves - 1bunch- chopped small Salt - optimim, as desired Method: 1. Soak Chana dal in water for 3-4 hours. 2. Grind it dry in mixer, but not into fine paste. 3. Some coarse dal piece may remain. Add to it little salt, pinch of turmeric, chilly powder, onion, green chillies, curry leaves. Mix evenly. 4. Take a lump & spread using palm to the desired wada shape. Deep fry.
Ingredients: 2 cup atta 1 cup toor dal 1/2 tsp jeera 2 garlic 3 chilli Salt to taste Water Ghee Method: 1. Soak the dal in water for about 1 1/2 hrs.And drain the water 2. Blend dal, garlic, chilli, jeera and salt as powder 3. Take flour, water and ghee and make the roti dough. 4. Take the dough and roll it in a small circle and a small amount of dal mixture and roll it up together. 5. Make sure,it has no tears in the dough for the dal to come out, and roll it lightly out as a roti and cook it on a tava on both side.
INGREDIENTS 6 slices crusty bread, cut into 1-inch cubes (about 2 cups) 4 tablespoons (1/2 stick) unsalted butter 4 garlic cloves, minced 3 tablespoons minced fresh herbs, such as basil, parsley, thyme, or oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1 large yellow onion, cut into 1/8-inch dice 1 tablespoon minced garlic 3 tablespoons all-purpose flour 4 cups whole milk 1 teaspoon mild paprika 1/2 teaspoon ground nutmeg 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup grated extra-sharp cheddar 3/4 cup grated Wisconsin asiago 3/4 grated dry Jack cheese 1 pound elbow macaroni, cooked and drained 2 plum tomatoes, sliced 1/2 cup Seasoned Bread Crumbs, recipe follows 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives DIRECTIONS Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses and stir until they are melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter 2 (6-inch) cast iron skillets or 1 (12-inch) skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle the bread crumbs on top. Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with chopped herbs.
Preheat the oven to 300 degrees F. Spread the cubes of bread on a baking sheet and toast them in the oven until golden brown, about 15 minutes. Place the butter, garlic, and herbs in a small saucepan and heat over low heat until the butter is melted. Toss the toasted bread with the butter mixture in a large bowl and sprinkle with salt and pepper. Process the bread in 2 batches in a food processor until you have fine crumbs. Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine. (If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.)
Ingredients: 2 bowl Wheat Atta 2 tsp Oil Salt to taste 1 tsp of Ajwain, Jeera Method: 1. Take 2 bowls of wheat atta 2. add oil-2 tea spoon 3. a pinch of salt 4. one tea spoon of ajwain and jeera ,crushed and add into atta 5. add water and make dough 6. make gujarati dal boiling 7. make raw rotis and add into dal 8. keep dal boiling. 9. Let all the rotis get cooked properly. 10. You need more water in Dal-dhokli coz rotis u put in dal makes dal more thick. 11. Serve hot.add little oil in each plate you serve.Grated coconut ,corriander leaves and adding lime juice in each plate makes it more tasty. 12. You will enjoy in all the seasons,but in winter it is more desirable. 13. Left over dal-tholi can preserved in fridge also.
INGREDIENTS SPICY ROASTED PEANUTS: Unroasted peanuts Oil Red chili flakes DABELI: 1 Idaho potato, boiled, peeled and smashed Salt 1 heaping teaspoon amchur 1 heaping teaspoon dried red chili powder 1 heaping teaspoon ground coriander 1 heaping teaspoon dabeli masala 1 heaping teaspoon ground turmeric Vegetable oil 1 heaping teaspoon cumin seeds Butter 2 dinner rolls, split Garlic chutney, for serving Tamarind chutney, for serving Chopped red onions, for serving DIRECTIONS For the spicy roasted peanuts: Toast some peanuts in a skillet over medium heat until golden and beginning to brown in spots. Add a little oil and some chili flakes and toss to combine. Remove from the heat and transfer to a plate to cool. For the dabeli: Put the potato into a bowl. Sprinkle with some salt, the amchur, red chili powder, coriander, dabeli masala and turmeric. Heat a little bit of oil in a medium skillet over medium heat. Add the cumin seeds and toast until fragrant. Add the potatoes and spices to the pan and mash with a potato masher to mix well. Remove from the heat. Butter the cut sides of the rolls and toast both sides in a clean pan until golden brown. Spread the garlic chutney on 1 cut side of the roll and the tamarind chutney on the other. Spoon some of the potato mixture on the bottom half of the roll and garnish with onions and peanuts. Close up the sandwich and slice in half.
1 cup chapati flour plus 1/2 cup all-purpose flour; or 3/4 cup whole wheat flour plus 3/4 cup all-purpose flour (all measured by scooping flour with measuring cups and leveling off with a spatula or knife)
1/4 teaspoon Kosher salt
2 tablespoons, plus 1 teaspoon light vegetable oil
1/2 cup warm water (90°-100°F)
1/2 cup flour for dusting
Peanut or corn oil enough to fill a fryer to a depth of 3 inches
PREPARATION
1. Combine chapati flour and all-purpose flour (or whole wheat flour and all-purpose flour) with salt in a bowl. Rub 2 tablespoons of oil into it. Add water, fast at first, to moisten the flour so it adheres into a mass; then slowly, little by little, until the dough is formed and can be kneaded.
2. Place the dough on the work surface, brush your fingers and knuckles with the remaining teaspoon of oil (this will prevent the dough from sticking to your hand), and knead for 10 minutes or until you have a soft and pliable dough that is smooth and silky in appearance.
3. Cover the bowl with a sheet of plastic wrap or a moist towel, and let it rest for 1/2 hour. (The dough may be made a day ahead and refrigerated, tightly covered. Remove from refrigerator about 30 minutes before you are ready to roll.)
4. Put the flour for dusting in a plate, and keep it close to the work surface where the dough is to be rolled.
5. Knead the dough again for a minute, and divide into 2 equal portions. With your hands, roll each portion into a rope, and cut each rope into 8 equal portions or pinch off small pieces of dough and roll them into 1-inch balls). Roll the small pieces into smooth balls, dust them lightly with flour to prevent their sticking to each other, and put them back into the bowl. Keep the balls covered loosely with a damp towel or a sheet of plastic wrap to prevent their drying out.
6. Working one at a time, place a ball, generously dusted with flour, on the work surface, and roll it into a 5-inch circle, pressing and stretching it with the rolling pin. Dust the dough from time to time to keep it from sticking to the work surface or rolling pin. (All the breads may be rolled ahead of time and kept covered with a sheet of plastic wrap or a moist towel until you are ready to fry them.)
7. While the last few breads are being rolled, start heating the oil in a kadhai, chicken fryer, or a deep saucepan that can be used as a fryer. When the oil is very hot and begins to smoke (400°F), drop one bread at a time into the oil. The bread will sink to the bottom. Immediately hold a slotted spoon flat over the bread, as though keeping it from rising, but not quite touching the bread. As the bread begins to sizzle and rise to the surface (about 3-5 seconds), press the bread very gently, as though patting it, for 2-3 seconds. This will puff the bread. Once the bread begins to puff up, be careful not to press the puffed part too hard, or the bread will break and oil will seep in. Let the bread cook until it stops sizzling and the underside is slightly brown. The entire process of puffing and cooking the first side should take about 15 seconds. Gently flip the bread, and let the other side cook about 15 seconds. Take it out, and drain it briefly on kitchen towels. Repeat with the rest of the rolled bread the same way. Serve immediately; or deflate them by placing them on the work surface and pressing gently, and put them in a covered dish or wrap in foil. Just before serving, warm them in a 300°F preheated oven for 15-20 minutes.
Poori can be served with practically all vegetarian main dishes, all side dishes, and those meat and chicken dishes that have reddish-brown sauces. Poori is traditionally served with Tari Aloo (potatoes in fragrant gravy) in Aloo-Poori, or with Keema Matar (ground beef and chickpeas in cashew nut sauce) in Keema-Poori, a combination generally served for Sunday brunch. You can also serve these combinations at picnics and barbecue parties for an unusual yet delicious flavor. For such occasions, make the pooris ahead, deflate, and wrap them lightly in foil. Just before serving, place them, still wrapped in foil, near the charcoal grill or barbecue pit to heat them slightly.
Ingredients: Dal - 2 cups ( cooked with 1 tsp of oil , 1 tsp turmeric, 1 tsp salt , 2 - 3cups of water) After cooking the dal keep it aside. Whole wheat flour 4 cupsAjwain 2 tsp. 3Ghee 1cup sugar 1 tspSalt 4tsps. Preparation: Mix the flour and salt and keep aside.Add the ghee to the above flour and mix them well, then add ajwan and kneadthe flour and make a stiff dough using little water. Make small balls andkeep them in the oven until they become brown on the outside ( 300 to 350degrees) and then also keep them in low heat ( 140 -160 degrees) for 10 - 15minutesTake them and add 1/2 tsp of ghee on top and serve them with dal
INGREDIENTS: 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese DIRECTIONS: 1.Preheat the oven on broiler setting. 2.In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. 3.Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. 4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. 5.Broil for 5 minutes, or until the cheese is melted.
Besan (Gram Flour)- 1 1/2 Cup Water - 1 Cup Oil - 1 tbsp Turmeric - 1/2 tsp Salt - 1 tdsp Suger - 1tbsp Eno fruit salt - 2 tbsp Lemon juice - 2 tbsp To Temper Oil - 2 tbsp Rai - 1 tbsp White Vineger- 1/4 cup Water -3/4 cup Grease a round flat dish with oil. Keep aside. Sift besan through sieve to make it light and free of lumps. Mix besan, oil, salt, turmeric powder, sugar and water to a smooth batter. Add Eno fruit salt & pour lemon juice over it. Beat well for a second. Immidiately pour this mixture in the greased dish, garnish with green chillies. Put it in the Microwave for 3 to 6 minutes. Remove it from microwave. To temper, pour some oil in a deep dish & put it on the gas, add rai, water, suger, vinegar for 4 minutes & pour it over dhokla. Cool and cut into pieces. Sprinkle chopped corriander & Serve.
