PUMPKIN HALWA

 

 

PUMPKIN HALWA

Ingredients:

White pumpkin    -800gms
Ghee                      -2tablespoons
Sugar                     -100gms
Khoya                    -70gms
Cashewnuts          -10
Raisins                  -10
Green cardamom powder-1teaspoon

Heat the ghee in a non-stick kadai. Add the pumpkin and sauté on low heat till soft. Add the sugar, mix well and cook till the sugar melts and the moisture evaporates.

Add the khoya, cashewnuts, raisins and pistachios and mix well. Cook for five minutes, stirring continuously. Remove from heat and sprinkle green cardamom powder. Serve hot. - See more at: http://sanjeevkapoor.com/Pumpkin-Halwa.aspx#sthash.IFSWQ0vx.dpuf

METHOD:

1.Heat the ghee in a non-stick kadai.
2. Add the pumpkin and sauté on low heat till soft.
3. Add the sugar, mix well and cook till the sugar melts and the moisture evaporates.

4.Add the khoya, cashewnuts, raisins and mix well.
5. Cook for five minutes, stirring continuously.
6. Remove from heat and sprinkle green cardamom powder. Serve hot. 

PANEER PARATHA

PANEER PARATHA

INGREDIENTS:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

METHOD:

1.Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
2.In a bowl mix all the stuffing ingredients.
3.Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now 
 roll it slightly.
4.Cook on a pre-heated Tawa (flat griddle plate).
5.Turn it and pour half tablespoon oil or butter.
6.Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
7.Cook on a low heat till golden brown.
8.Serve paneer paratha hot with Raitha and your favorite chutney or with pickle. 

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

UNDA PULUSU

UNDA PULUSU

Ingredients
FOR CHANNADAL BALLS

• channa dal – 3/4 cup (soaked for 2 hours)
• chopped onions – 1/2 cup
• dry chillies – 2
• salt to taste or 2-3 pinches

FOR CURRY

• onions – 2 medium sized
• tomatoes – 2
• green chillies – 2
• tamarind paste – 2 – 3 cups (2 or 3 tbsp of tamrind soaked in water and extract)
• curry leaves – bunch
• chopped cilantro – 1/2 cup
• chilly powder – 2 tbsp
• corriander powder – 1 tbsp
• turmeric – pinch
• asafoetida – pinch
• garlic cloves – 3
• oil – 3 tbsp
• mustard,jeera – 1 tsp
• salt to taste

Method
1.First grind soaked channa dal by completely draining the water and dry chillies.
2.Grind to thick dough and mix with 1/2 cup onions and salt to taste (lesser than required).
3. Make small sized balls and steam it in the cooker (use oil to keep them from sticking to the plate)
4.Heat oil in a wok and add mustard seeds as it splutters.. add jeera ,asafoetida, curry leaves, garlic and onions and fry.
5. Add tomato, turmeric and green chillies when onions are well fried.
6.When tomatoes are well mixed and forms a thick paste add chilly powder, corriander powder, salt and stir with tamarind liquid.
7. Add additional 2 cups of water and let it boil.
8. When it is almost done add channadal balls which should have cooled off by now and switch off the stove, garnish with cilantro leaves.
9.This gravy thickens later and gives more delicious taste if eaten after few hours. Enjoy with hot white rice

PANEER TIKKA

 

 

PANEER TIKKA

INGREDIENTS:

paneer-1/2 kg
green capsicum 1inch pieces-2Medium

mango pickle gravy-2 tablespoon

hung curd-1 cup

turmeric powder-1/2 teaspoon

red chilly powder-1 teaspoon

ginger and garlic paste-1 1/2 tablespoon

channadhal powder-2tablespoon

jeera powder-1/2 taespoon

gharam masala-1 teaspoon

salt to taste

sugar-1/2 taespoon

METHOD:

Cut paneer into one and a half inch squares with half inch thickness. Mix together all the ingredients with out sugar with the mixture and marinate the paneer cubes in it for about fifteen minutes. Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface. Drain on absorbent paper. Toss the capsicums pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes. Place a capsicum piece on each paneer cube and pierce with a toothpick. Sprinkle sugar and roast in gas stove directly  and serve hot with chilly souce and pudina  chutny

RAGI SANKATI

  Ragi is one of the Health food for reducing weight and controlling Diabetes and a cooling the body

RAGI SANKATI

INGREDIENTS:
 
Ragi flour - 2 cups
Rice - 1 cup
Water - 7 cups
Salt - for taste

METHOD:
 
Soak rice in water for 1 hour.

Boil 7 cups of water in a heavy bottomed vessel. Drain the rice and add it to the vessel when the water boils. Allow it to boil until the rice gets well cooked.

Simmer the stove and add salt and ragi flour as a heap on top of the rice. Do not mix it, close with a plate and cook for 10-15 mins in medium flame.

Once done remove from flame and immediately mix well with a wooden masher or large wooden ladle until it is all well mashed and combined.

Once it becomes warm roll make large balls of it.

Serve it warm with chicken gravy, mutton gravy,sambhar or butter milk.

Delicious and super healthy ragi sankati is ready :) Enjoy the healthy dish :)

MURUKULU

Description:

Murukulu also known as Janthikulu is a very popular savory snack of the South Indian cuisine.An evening binge choice, the crispy deep fried janthikalu (murukulu) are every one's favorite snack item. Prepared from a dough comprising of Roasted chana dall and rice flour, the murukku is crunchy, spicy and a great accompaniment to evening tea or coffee.

MURUKULU

Ingredients :

• Rice Flour : 3 cups
• Roasted Bengal Gram Powder : 1 cup
• Ajwain Seeds : 1 tsp
• Red Chilli Powder : 2 tsp
• Salt to taste
• Oil

Method :

1. Combine the both flours with salt, red chilli powder and ajwain seeds and set aside. 

2. Bring 2 cups of water to a rolling boil with 2 tablespoons of oil. Add this boiling water to the flour and mix with a spatula. Mix very well and cool. 

3. Make a soft dough by adding the cold water little by little. Knead the dough till very soft. The dough should be soft and smooth. 

4. Take a small portion of dough and fill in the murukku / chakli press. 

5. Grease a ladle with little oil. Press the chakli maker on the greased ladle. Slightly rotate the chakli maker round and round until it forms a spiral shaped chakli. 

6. Heat oil for deep frying. Carefully drop the chaklis and deep fry them on a medium flame. 

7. Remove and place them on a tissue paper. Let them cool completely and store in airtight container.

MADATHA KAJA

MADATHA KAJA

INGREDIENTS:

ALL PURPOSE FLOUR(MAIDA) - 1 CUP
SUGAR - 1 1/2 CUP
WATER - 1 CUP
GHEE-1/4 CUP
OIL FOR DEEP FRY

METHOD:
 
1.Take a cup of All purpose flour.
2.mix it with ghee and water and make a dough.
3.Cover it and keep it a side for 15-20 min.
4.now make small balls out of the dough.
5.Make each ball like thin chepathis.
6.Now place 3 chepathis one on the other with in between flour and roll them.(As we roll a mat)
7.Cut the roll in to 5 to 6 peices.
8.now press the roll again with appadala karra.
9.Fry them untill they turn golden colour.
10.Prepare suger pakam ,should be like gulabjamun pakam
11.put the fried kaja in to the pakam directly.