Wednesday, September 5, 2012

BESAN LADDU ( IN MICROWAVE )

As Krishnajanmastami is nearing this september i was searching for besan ki laddu which can be prepared easily and fast. So after much research i found one and i prepared that it came out really well.So not talking more about this i would like to recipe with you guys..

Ingredients

2 cups of  Besan or Chickpea flour
1 tbsp soji or semolina
6tbsp of ghee  or you can use one unsalted butter stick
1 tsp cardmom powder
1 tbsp cashew nuts for decorations
1 cup powdered sugar

You can make powdered sugar by grinding the normal granulated sugar in a blender

Method

In a microwave safe bowl first add the butter or ghee ,melt it by keeping in oven for 30 sec,to this add semolina and  besan powder mix thoroughly and cook this mixture on high for 2 min( each microwave  vary in their heating) mix the mixture properly and again heat for 3 minutes in intervals of 1 minute and stirring each time till the mixture is light brown colour.

Let the mixture cool and to this add powdered sugar ,cardmom powder and mix thoroughly ,now you can make laddu's of medium size and garnish with cashew nuts. 

And i must say for the first time it came out really well 



I hope you enjoy this recipe


Akshata


Saturday, August 18, 2012

Kadale Gasi

Kadale Gasi is very famous in udupi ,i never learnt this before my marriage ,but my Dh loves gasi so after doing some research i prepared this for the first time it came out good.you can add other vegetables too with kadale like mangalore southekayi,wintermelon,red kumbalakyi
 Here is the reciepe

Ingredients:
1 cup Mangalore southekayi
1 cup kadale ( Chick peas or dried peas or black eyed peas.)
lemon sized tamarind soaked in water
1 tbsp Jaggery
Turmeric powder
Salt to taste
 2 tbsp toor dal

Masala for grinding
Coriander seeds - 1 tsp
Urad Dal - 2tsp
methi seeds - 1/4 tsp
red chillies - 4 or 5
Coconut grated a handful


For Ogarne/Tampering

1 tsp oil
1tsp mustard seeds
1tsp urad dal
3-4 curry leaf
1 dry red chilli

Method
Soak the peas/channa for a day and cook.cook the toor dal in the pressure cooker .
In a pan add the kadle and any vegetable to this add tamarind juice,jaggery ,turmeric,salt to taste and cook until the vegetable is done after which add the  toor dal and cook for a minute
Wet roast the above all 4 ingredients in little coconut oil in medium heat.
Grind the roasted masala with grated coconut.
Put the masala to the cooked peas and vegetable and pour a bit of water and mix well. Let it boil for a minute or two.
Season with mustard seeds and curry lvs.
Serve hot with rice or roti




PUNARPULI SAARU/RASAM (KOKUM RASAM)

Kokum is a dark purple colored fruit obtained from Garcinia indica, a tropical evergreen type of plant. Being cultivated in warm and moderated climate it is found extensively in Western parts of India and Malaysia. Almost all the parts of the tree, be it fruit, leaves or the seed, and have unique importance. The oilseed is, however, regarded as an essential cooking spice. Tasting sweet and sour kokum enhances the original flavors of the dish. The well known Kokum recipes are mainly the appetizing soups which are regarded as a remedy in diarrhoea and heart troubles.

Kokum also known as punarpuli in tulu has sme medicinal value in them ,you can read them here ,this rasam is very easy and fast to prepare,before talking more about the kokum,HERE IS THE RECIPE.

INGREDIENTS :

6-8   Kokum
3 Cups Water
11/2 tbsp  Jaggery
2-3  Green chilli
Salt to taste
a pinch of asefoetida

For Ogarne /Tampering
1 tsp Oil
1 tsp Ghee/Thuppa
1 tsp Mustard Seeds
1 tsp  Urad Dal
2-3 Curry leaf
1 Garic pod grated
 1 red chilli (Byadagi menasu)
Method:

Wash and Soak the Kokum in water for half an hour ,later to this water with punarpuli skins add 3 cups of water ,green chilli ,jaggery ,salt to taste boil this mixture for 10 mins.
In a pan add the oil and ghee after it heats up add the mustard seeds,urad dal ,curry leaf ,dry red chilli after it splatters at the end add the grated garlic and pour it in the Rasam.
Serve hot this Rasam with Rice and Ghee..







Monday, January 9, 2012

Mutter Paneer [Peas and indian cottage cheese]

I had been thinking of making this for quite sometime .I  always carry some frozen peas in the fridge.They are just so convenient .Anyways i have the recipe below 

Ingredients

cubed cottage cheese 2 cups ,fried a light brown
green peas -1 cup
chopped onion- 1 medium sized
tomato puree or tomato sause- 2tbsp
ginger garlic paste- 1tbsp
red chilli powder -2 tsp
cumin and coriander powder -1tsp
garam masala - 1tsp
salt to taste
milk cream- 1 cup
milk -1/2 cup
oil 1tbsp

Method

Add 1tbsp of oil to the pan and add chopped onion,fry until golden brown.to this add 1tbsp freshly minced ginger garlic paste.fry for a minute. To this ass 1tsp cumin and coriander powder,garam masala and salt,fry for 30 seconds until the ,asalas are well combined.
Next you need 2tbsp of tomato puree,bring kasuri methi next a generous pinch of this needs to go.
after this add thawed peas and fry all this together for 30 sec,to this add 1/2 cup of milk .mix well and cook covered for 5 minutes in low flame .
Meanwhile bring out the cream and set aside.now to the sause mixture add the fried cottage cheese,top this off with 1 cup cream,mix well and simmer on low flame for 3-4 mins.Adjust salt.

akshata