Kaju katli - Cashew katli

Ingredients:

Cashew (powdered) - 1 cup
Sugar - 1/2 cup
Milk - 2tblsp
Ghee - Just for greasing

Method:

1.Powder the cashews in a dry mixer. You have to be careful here, just grind it in a stretch, don’t stop in between and grind.
2.Boil sugar with water and keep stirring. Keep little water in a small bowl and just pour few drops in the water to check the consistency.
3.At this stage,low the flame add the powdered cashew and keep stirring.Say for 3-4 minutes in low flame and your mixture gets thick and starts boiling, switch off the flame.
4.Keep stirring in the pan itself with the ladle and the mixture turns more like a dough.
5.Roll the dough into thin layer and cut it diagonally to make pieces.
6.Your Kaju Katli is ready now to enjoy! Just melts in our mouth!!

cookingly yours,

ram

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Potato Chips

Potato chips:

very easy and very tasty..method is too simple..today i have tried out this norukks and it came good..ve a look at the method n pics.

Ingredients:

Potato - 3
Chilli powder & Salt- For taste
Oil

Method:

1. Wash the potatoes and slice it using slicer.
2. Take water added with salt and put all the sliced potatoes in it.
3. Dry the sliced potatoes in a clean dry cloth for few minutes.
4. Heat the oil in a pan and add the sliced potatoes.
5. Deep fry the slices till it get golden brown color.
6. Add Chilli powder & salt for taste.

cookingly yours,

ram

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Ulundu bonda

Ulundu fancy bonda:

it is one of the easiest recipe and best to have with hot coffee..here we go with ingredients:

Urad dal - 1 tumbler (soaked for 3-4 hours)
Onion - 1 (chopped)
Green Chillies - 3 (chopped)
Pepper - 5-10pieces
Curry leaves
Hing powder
Salt - for taste
Sliced Cocunut - half a cup
Oil

Method:

1. Soak urad dal for about 3-4 hours and then grind to a fine batter. To find the right form of batter, take water in a bowl and add pinch of batter in it. it has to float which means that is the right form for making bonda.

2. Add Chopped onion, green chillies, pepper, curry leaves, sliced coconut, hing powder & salt to the batter and mix it properly.

3. Heat the oil in a pan and add small rounds of batter in it. Fry the bonda's till it gets golden brown colour.

4. hot bonda is ready now and serve with cocunut chutney.

cookingly yours,

ram

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Paneer butter masala

Paneer butter masala

Ingredients:

Paneer - 100gms

Coriander powder - 1tbl spoon
Garam masala powder - 1/2 tbl spoon
cumin powder - 1 tbl spoon
tomato ketchup/tomato puree - 2tbl spoon
kasuri methi powder - 1tbl spoon
milk - 200ml
onion - 1 (chopped)
dink chak masala ( ginger+garlic paste ) - 1tbl spoon
chilli powder, salt - for taste
butter - 2 tbl spoon

Method:

1.Take a bowl and add coriander powder, garam masala powder, cumin powder, chilli powder, kasuri methi powder and then add milk to it.
2. make the contents as a paste and kept it aside.
3. Heat the pan and add butter, once it melts add ginger garlic paste.
4. Add onion and let it get fried for few minutes.
5. Now add the paste which we have kept and if needed add little amount of water.
6. Boil it for 3-5 minutes and then add paneer to it.
7. Stir the gravy for few more minutes and if needed add tomato colour for rich look.
8. Serve hot with nan/roti.

cookingly yours,

ram

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Aloo Bonda

Aloo Bonda

Ingredients:

3 Boiled potatoes

1 cup Gram flour
1tbsp chilli powder
1/2 tbsp baking powder
1tbsp ajwain
finely chopped onion - 1
1tbsp cumin seeds
1tbsp mustard seeds
1/2 tbsp turmeric powder
1/2 tbsp hing powder
curry leaves, coriander leaves
salt to taste
oil

method

1. Add gram flour in a bowl along with chilli powder, salt, baking powder, ajwain powder, hing and add water to get paste. mix it thoroughly.
2. Smash the boiled potatoes and keep it aside.
2. Heat the pan and add mustard seeds. once it starts to crackle add cumin seeds, turmeric powder with chopped onion.
3. fry them and add potatoes. add little amount of salt. let it fry for few minutes.
4. turn off the flame and make it to get cool for 5 minutes.
5. Make small balls of the potato curry and keep it ready.
6. Take a pan and heat the oil. once it is super hot, dip the potato gravy into the paste one by one and put in oil.
7. fry the bonda carefully till it gets golden brown colour. do not overfry, as it may loose its taste.
8. serve hot with any chutney/sambar

 

cookingly yours,

ram


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Milagai podi-idly chilly powder

Milagai podi-idly chilly powder

Ingredients:

Red chillies - 100gms

Urad dhal - 1 cup
tamarind
curry leaves
1 tbsp sesame seeds
asafoetida

Method:

1. dry roast all the ingredients and blend to fine powder in a mixer.
2. keep the powder in air tight container.
3. best suited for idly/dosa.

cookingly yours,

ram

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Thengal podi-coconut chilli powder

Thengal podi/coconut chilli powder

Ingredients:

dry coconut (kopparai) - 1

red chillies - 100gm
urad dhal - 50gm
asafoetida - 1 piece
salt to taste

Method

1. Grate the dry coconut and dry roast them in a pan.
2. Dry roast red chillies, urad dal, asafoetida.
3. Blend the ingredients in a mixer into coarse/fine powder as per your wish.
4. add salt to the powder.

this powder can be mixed with rice and add few ghee which will give a very good taste. also its good side dish for idly/dosa by adding oil to it.

cookingly yours,

ram

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Baingan Bartha

Baingan Bartha

Ingredients:

1 big size brinjal

chopped onion - 1 cup
garlic paste
ginger
tomato puree/1 tomato
cumin seeds 1tbsp
turmeric powder 1tbsp
chopped green chillies
chilli powder - 1/2 tbsp
coriander leaves
oil
salt to taste

Method

1. Massage brinjal with oil and put it in direct flame for 10-15 minutes. dont worry if it gets burned. the inner flesh will cook very nicely.
2. keep it aside to get cooled. then remove the outer skin and cut the brinjal flesh into small pieces.
3. heat the oil in a pan and add cumin seeds. add garlic paste and saute them for few minutes.
4. add chopped onion with turmeric and salt. then add chopped ginger & green chillies. fry them.
5. add tomato puree/tomato and let it cook for few minutes.
6. finally add the brinjal and cook them for some minutes and finish by garnishing coriander leaves.
7. this goes good any tiffon items.

hope you will try this delicious food in your home.

cookingly yours,

ram

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Malai Kofta

Malai Kofta

Ingredients:

cashew/pista or almonds - 20gms
chopped green chilli - 2 piece

coriander chopped 1/4 bunch
coriander powder 2tbsp
fresh cream 1/2 cup
cumin powder 1tbsp
garam masala 1/2 tbsp
ginger garlic paste 1tbsp
grated boiled potato 1 cup
grated mix vegetable 1 cup
oil 2 tbsp
onion -2 no
paneer grated 1 cup
red chilli powder 1 tbsp
sahi jeera 1 tbsp
salt to taste
tomato 2no
turmeric 1pinch

Method:

1.Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm.
If not add some bread crumbs (only if you mess up) Season with salt.

2.Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or all purpose flour.

3.Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour. Drain on paper towels and keep aside.

4.For the gravy, first heat the 2 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.

5.Heat oil add black cumin.Put this paste back into the pan and fry till the oil begins to separate from the masala.

6. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy.
Mix well. Season with salt.Bring the sauce/gravy to a boil and then reduce the fire to a simmer.

7.Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture. Gently add the koftas to this sauce/gravy and stop cooking .

Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

cookingly yours,

ram

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