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Thursday, December 14, 2017

TIL WHEAT BURFI


NEEDED
White til /Ellu/ sesame Seed- 1 cup (130gms)
Wheat flour - 1 cup (150gms)
Ghee - less than 1/2 cup (100gms)
Cashew ,badam - 15 (chopped)
Sugar - 1 cup (250 gms)
Little elachi powder

METHOD
In a pan dry roast til on a medium flame.
Slightly roast  the til, and remove when it cracks and colt slightly changes.
Transfer it to a bowl.
In a same pan add ghee and the wheat flour .
Roast on a medium flame, till the colour change to light brown and  nice aroma comes.
( Stir constant so that it doesn't  get burnt)
Remove and keep aside.
In the same pan add sugar and 1/2 cup water.
The sugar should dissolve and should get 1 string consistency.
Then add the wheat flour, til , nuts and elachi powder.
Mix well for 2 minutes and remove.
(Grease a plate with little ghee and keep ready)
Spread in a greased plate.
Allow it to  set, and put pieces.

Note:
After adding all the ingredients , it gets thick very soon .so  remove after 2 min.
R it will become  hard .

Thursday, December 07, 2017

RICE PURAN POLI


Tried this poli with the cooked rice and  dal .very simple to make ,no special preparation required  for making this .

NEEDED
FOR  DOUGH
Wheat flour - 1 cup
Maida - 1 cup
Water as required
Turmeric powder - 1 tsp
Til oil - 1/4 cup
Pinch salt

Knead this to a soft  dough , and keep aside for 1/2 hr.

FOR PURAN
Cooked rice - 1 cup
Cooked toovar dal - 1 cup
Jaggery - 1 cup ( depending on the sweetness of the jaggery)
Elachi powder - little
Ghee - 2 tsp

METHOD
In a pan add 1 tsp ghee and add the mashed  toovar dal .
Add the jaggery .
Stir constant on a medium flame.
This will loosen , when the jaggery melts .
Then add the cooked  rice. ( mash and add )
Stir constant ,add elachi powder, 1 tsp ghee .
It will  become thick ,remove and  transfer to a bowl .
Allow it to cool.

Now take the the dough , make small balls.
Then make a small round with this , (  like puri).
Keep the stuffing in the middle , close from all the sides.
Dust it with wheat flour and again roll it to a small roti .
( Don't make it too big)
In a tawa add the poli and cook on both the sides on a medium flame.
Remove and then add little ghee on the poli and serve hot.







Thursday, November 30, 2017

Easy CHUTNEY

NEEDED
corriander - 1 cup ( this time i used maximum tender corriander sticks and little of the leaves)
tomato - 1 big - roughly chop
little tamarind
green chilly - 2 to 3
salt
grated coconut - 1/2 cup
2 tsp - oil
1/2 tsp - mustard
4 tsp - urad dal

METHOD

  • in a pan add 1 tsp oil and add the urad dal .
  • add the tomato and green chilly .
  • fry for 2 min  and add the corriander , fry for a minute  .
  • remove ,add salt , tamarind  and coconut.
  • then grind to a smooth paste adding water as required.
  • transfer the chutney to a bowl .
  • temper mustard in 1  tsp oil and add  to the chutney.
  • good with idly ,dosa...............





Thursday, November 23, 2017

MOCHAI IN WHITE GRAVY/ VAAL KURMA

Needed
Vaal ( big size kanja Michai )- 1 cup soak overnight.

TO GRIND
1 tbsp -cashewnut
2 tsp -poppy seeds ( can soak in warm water, will be easy to grind )
Little(2tsp) -  grated coconut
1 onion
Little coriander
Ginger - small piece
Green chilly

METHOD

  • pressure cook the vaal adding enough water,  leave 4 ,5 whistle.
  • Drain the  water and keep aside .( can also use this watet in gravy - stock )
  • In a pan add 1 tbsp oil and temper mustard,  bay leaf , 1 elachi.
  • Then add the ground paste , cook for 2 min and add milk or water or the stock  as required to loosen the gravy.
  • Add salt .
  • Add the cooked vaal .
  • Cook for some time , add 1/2 tsp sugar.
  • Add little chopped corriander  and remove.
  • Serve with roti, fried rice .....





Saturday, November 11, 2017

MILLET KULI APPAM


NEEDED
Pearl millet Flour/Kambu mavu/ Bajra atta - 1 cup
Ragi flour / kepa mavu - 1 cup
Poha / aval - 1 cup (coarsely powder the Poha in mixer )
Channa dal - 1 tbsp ( soak in water for 1/2 hr.
Onion big - finely chopped
Green Chilly - 2 finely chopped or (u can grind and add to Ur taste.)
Salt
Sour Curd as required

METHOD
In a bowl add powdered Poha , ragi flour , bajra  flour .
Add curd as required , mix well.
Can add water to loosen the batter.
Keep aside for 1 hr.
After an hr , add salt , onion ,chilly.
Drain the water and add the Channa dal.
Mix well.
Take a non stick appam mould.
Add little oil in each hole.
Then fill the holes with this batter.
Cook on medium flame.
Then turn the other side, cook for few minutes and remove.
Serve with coconut chutney.





Tuesday, October 31, 2017

ADAI

NEEDED
Boiled rice - 2 1/2  cups
Urad dal- 1/2 cup
Toovar dal - 1/2 cup
Channa dal - 1/2 cup
Hing
Red chilly - 8
Curry leaves - little
Salt

Method
In a big bowl soak boiled rice , add enough water.
Take another bowl and soak the 3 dals together.
Keep aside for 4 to 5 hrs.
Then wash the rice and dal seperately twice or thrice.
Drain the water.
In a mixer first grind boiled rice , add red chilly, hing , curry leaves.
Add water as required and grind to a smooth paste.
Transfer this to a big bowl.
Then grind the dal ,add water if required.
Don't grind very smooth,   (coarsely grind).
Add this to the same rice bowl .
Add salt as required , mix well and keep aside.(4 hrs for fermentation)
After 4 hrs u can make adai.
Check the consistency of the batter, add water if required.
( Same like we make dosai)





Monday, October 30, 2017

SATTU LADOO



NEEDED.          Makes 15 ladoos
Sattu atta( Channa powder)  - 2 cups
powdered sugar - 2 cups
Ghee - 3/4 cup
Casewnut ,badam - (chopped)- 1/4 cup
Elachi powder little

METHOD
Take a thick bottom pan .add the ghee.
Then add the sattu atta.
Roast continuous till nice aroma comes.
( Keep stirring so that it doesn't get burnt)
The mixture will not stick to the pan , it will be  thick .
Add elachi powder and the chopped nuts.
Mix well.
Remove and transfer it to a big bowl.
Allow it to cool.
Then add the sugar powder and mix well.
Make small small ladoos.

Note
The ladoo will not be firm first,it will become hard after 2  hrs