METHOD OF PREPARATION OF MUTCHORE VARIETIES;[1];-BENNE MUTCHORE;

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Muthore is a  very healthy  and tasty evening snack liked by every body.There are many methods of preparation of this snack. One such method is Benne or Butter Muthore;

STEP[1];-[1];- Main ingredients required are given below;-

[a];-Rice flour;-600 gms;

[b];-Bengal gram flour[channa flour];-200 gms;

[c];-Butter;-Three  table spoons ;;

[d];-Hing;-1/2 a teaspoon;

[e];-Salt to taste;

[f];- Any veg. oil for deep frying;-Half a litre;

[g];-Muthore maker with three starred attachment;

STEP;-[2];- Method of preparation;-

Take a wide mouthed bowl;Mix rice flour and bengal gram flour together.Add butter ,hing , required amount of salt to this mixture.and mix well. Now add sufficient quantity of water to make soft dough.

Put veg. oil for frying and heat it in a medium flame.Now take the mould  with three starred attachment ;Take a small amount of dough and place it inside the maker.Now place  the other mould which is used to press the dough.By holding the twomsides on  the top  of the mould, press the dough ,directly on the top of the frying oil,rotating in a round shape.and deep fry till it becomes golden brown. Take out the fried muthore and transefer to a steel bowl,with paper towels to  be dried. Prepare all the muthores in the same manner  and after they are completely dried, keep them in a closed lid container . Now crispy, tasty and yummy butter muthore is ready to eat.This snack can  also be prepared during any festive seasons like Deepavali,Srikrishna jayanthi; Navarathri festival etc.

 

Seven Cups Cake

Ingredients

  • Gram flour;200 gms/1 cup
  • Ghee/Processed Butter;200 gms/1 cup
  • Wet Coconut gratings;200 gms/1 cup
  • Milk;200 gms/1 cup
  • Sugar;200 gms/1 cup
  • Cardamom powder;-1/2 a teaspoon;

Method of Preparation

Melt a cup of ghee in a heavy bottomed sauce pan on a medium flame. Add Gram flour,Coconut gratings, sugar, milk and go on stirring till the mixture becomes  semi solid.  Add cardamom powder to this boiling mixture.Continue stirrin until the mixture loosens its stickyness. Turn off the gas and transfer the mixture into a greased tray.Allow it to spread into the whole tray. When it is still hot cut the cake into diamond shape or square shape and allow it to cool.After the cake gets cooled ,  serve and ENJOY

DEEPAVALI SWEETS;-[TWO];-COCOA MILK BURPHY.

                 METHOD OF PREPARATION OF COCOA MIXED MILK BURPHY

This sweet  a special one which i tried at home about one month back and which came out very well . Now  i want to prepare this sweet  for this year Deepavali festivalalso.

The main ingredients for the preparation are as follows;-

>[a];- Condensed milk or Milk maid [available in Tins in all Indian stores ]

 >[b];-Cocoa powder;-two table spoons

>[c];-Sugar;-200gms or according to taste

>[d];-Butter;-400gms.

>[e];-Dry coconut powder;-two tablespoon

>[f]Dry fruits like pista, badam,  [all 10-12 in numbers]cut into small pieces and dry grapes[12]

>[g];-cardamom powder;-one teaspoon;

>[e];-Kesari or saffron;- 7-8 petals or colour 1/4 teaspoon.

>[f];-Cardamom powder;-1/4 teaspoon

>[g];-water;-one cup to dissolve sugar.

>[h];-Dry fruits mixture  like pista, badam , cashewnuts [cut pieces] and drygrapes;-2-3 tablespoons.

   METHOD OF PREPARATION;-

Take a non-stick pan and heat in a low flame. Add half a cup of water and sugar. Allow sugar to dissolve completely. Now remove the contents from the milk maid tin and pour entire milkmaid into the boiling syrup and add cocoa powder about two tablespoons to this mixture,Go on stirring with a wooden stick . Now add butter about four hundred gms. and go on  stirring continuousely, till the mixture becomes golden brown.In the meanwhile fry cut pieces of dry fruits along with dry grapes till they become light brown. See that they are not over fried.Add this to the cooking mixture  and mix well.When the mixture, starts leaving the corners , take it out and transefer to a  greased  tray[Apply butter or ghee to the entire  tray ]. When the mixture is still hot cut into squares or rectangle or any other design you want.Allow it to cool and store the pieces in a  tight mouthed   container This sweet is really very tasty

CHUTNEY. NO. TWO;- TOORDHAL CHUTNEY AS SIDE DISH FOR DOSAS.

                              METHOD OF PREPARATION OF TOORDHAL[YELLOW GRAM] CHUTNEY;

    Yellow gram or toordhal, we usually, use for making sambhars and Rasams, can also be used to make chutneys and to add to other ingredients for making Dosas, because  it contains lot of proteins, which is required for body buildup in human beings.

   step;-[1];-

The main ingredients required  to prepare this chutney;-

>[a];-Toor dhal;-250 ml.;

>[b];-Dry coconut powder available in Indian stores;-250 ml. Or you can use fresh coconut gratings;

>[c];-Curry leaves;-10-15 leaves;

>[d];-Red chillies;-8-10;

>[e];- Hing;-2 pinches.

>[f];-Tamarind;- One lemon ball size;

>[g];-Ginger;-one inch piece.

>[h];- Salt as per required;

>[i];- Any vegetable oil;-Three table aspoon full;

>[j];-Jaggery powder;-one table spoon[optional]

STEP [TWO];-

 Preparation method;-

Heat a pan in medium flame and put  some oil  and fry toor dhal, curry leaves , chillies,, till fine aroma appears.Transefer to a steel bowl;

In a wet grinder add the above fried ingredients,and coconut powder, Tamarind, Hing , salt,and ginger and  grind the mixture to  make chutney, by adding enough water.This chutney should be thick.While serving you can add some water to make  little thinner. Serve this chutney with hot Dosas.

PREPARATION OF CHUTNEYS FOR DOSAS, AS A SIDE DISH.;[1]-CABBAGE CHUTNEY.

                                                                METHOD OF PREPARATION OF CABBAGE CHUNEY.

Cabbages are very good source of  vitamins, particularly, vitamin k,the blood clotting vitamin produced naturally by bacteria in the intestine.They contain vitamin -c, Amino acids;Folic acid;Glutaminic acid[for improvement of Mental conditions; fight against depression],They help in controlling weight reduction also.

   We can prepare many recipes with cabbages;like, cabbage Dosa, cabbage kootu,Cabbage pakodas.etc.Yesterday i had been to my brother’s house, to pay a visit, as he was preparing for a trip to Singapur and other places, with his wife ; I wished both of them ‘Bon Voyage’During my stay there, i had learnt how to make Cabbage Chutney, from his Mother-in-law, who is an expert in  cooking, and noted down  the main ingredients and the method of preparation of the same.After returning home i prepared Chutney, which had come out very well.

The main ingredients to make Cabbage chutney are;-

>[a];-Cabbage cut into small pieces;-500gms.

>[b];-coriander seeds;-one handfull;

>[c];-Urad dhal;-two tablespoons.

>[d] Fresh coconut gratings;–300ml.

>[e];-Red chillies;-4-5  or according to the taste

>[f];-Methi seeds;-one teaspoon;.

>[g];-Tamarind;-one lemon ball size;

>[h];-sugar;-one teaspoon;

>[i];-Hing;-one pinch.

Method of preparation of Chutney.;-

Heat a kadai in a medium flame and fry coriander seeds, methi seeds, Urad dhal, red chillies with a tablespoon of any veg. oil.and transefer to a bowl;

>In the same kadai, add one  table spoon of oil , add cabbage pieces,fry well till raw smell goes,and transefer to another bowl;

>To grind;-

    In a dry  grinder, put fried urad dhal, red chillies Coriander seeds , and methi seeds,grind to make powder coarsely,

Now in the wet grinder, put Tamarind, salt,, sugar, coconut gratings, hing  and fried cabbages, and prepared  powder,and grind to make chutney.See if the water is required.

 This chutney is very, very tasty, healthy,and goes well with Dosas, Idlis, puries, and chappattis.

METHOD OF PREPARATION OF SET DOSAS WITH CHUTNEYS;

                SET DOSAS ARE SPECIALLY PREPARED IN INDIAN HOTELS AND ARE SERVED WITH

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VEGETABLE KOOTU ;SAMBARS, OR  CHUTNEYS;

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step [one];-

   THE MAIN INGREDIENTS REQUIRED ARE;–

[A];-Plain rice; parboild rice; and dosa rice[selam rice,which is available in India,]or[ even available in Indian stores];-each 200 ml.[1;1;1]

[B];-Black gram daal;-one cup

[C];-Methi seeds;-one table spoon

[D];-One handfull of poha;

[E];-Two hand full of puffed rice[KADALE PURI IN KANNADA]

[STEP TWO];-

METHOD OF PREPARATION;-

Soak three types of rice in a bowl   in  water and urad daal  in  another bowl; separately.for two-three hours  and then grind  them  with poha and puffed rice ,into a fine batter adding enough water, in a wet grinder,[ rice and daal, separately;]and mix all of them together well,This should be done in the previous night itself.

In the next morning, before preparing Dosas,add one cup of thick curd  and one cup of plain rice flour to this batter .Add required ammount of salt powder, to the batter and mix swell.

>  Heat a non-stick pan or  dosa tawa in a medium flame ,and put some oil and  pour a ladle of the batter and then  spread it on the pan to a round shape [one cm. thick.],; Pour some oil arround Dosa , and when one side is done, turn it onto the otherside ,Take out from the pan and put this Dosa in a steel plate. PrepareDosas like this. While serving, in a plate put two dosas one top of the other,applying a teaspoonfull of ghee on each Dosa and serve with cabbage chutney chutney or coconut chutney.

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METHOD OF PREPARATION OF AAMBODE[AAMVADE];–

                          METHOD OF PREPARATION OF AMBODE.

  This dish , is usually prepared as a side dish during marriages and Hindu festivals.This is very, very tasty.This  we prepare even for evening snack, that too, during rainy season, in the evening,especially.

     STEP [one];-   The main ingredients required  are;-

>[a].-Bengal gram ;–300 gms;[soaked for two hours, before preparing]

>[b];-Dry coconut powder, available in the Indian stores.

>[c];-Red chillies;-10-12;

>Mint leaves or dill leaves ;- cut into small pieces;-one bowl;

>Hing;-two pinches

>Ginger ;-1” piece..

>Onions;-two, cut into small pieces;

>Any vegetable oil for frying;-half a litre;

step [two];-

METHOD OF PREPARING BATTER;-

>In a wet grinder, put soaked bengal gram dhal,red chillies, coconut powder,and ginger,and grind them coarsely by  adding little water;Now transefer this batter, to a steel bowl.

>Cut onions into small pieces and keep them in a separate bowl;

>Cut mint or dill leaves[anyone of the leaves]] into small  portions,and keep them in a separate plate.

>Now add the onion pieces, mint leaves, hing,salt  to the already prepared batter,and mix well.

> If you want you can add one tablespoon full of Lemon juice, which  is optional,

> Heat a thick bottomed pan and pour half a litre of any vegetable oil,into it. Now when oil becomes hot, take a small portion of the batter on a plastic sheet and flatten it , by pressing it, using fingers to form  a round shape and put it in the oil, In the same way, put about 6-8 vades, and deepfry  till they become golden brown , and crispy.See that they are all well fried. Now transefer them carefully, in to a steel vessel with tissue paperinside,, to remove excess oil. Serve them hot with tomato kethup or coconut chutney.CRISPY , HEALTHY,AND  TASTY AMBODE IS READY TO EAT.

  NOTE;- These Ambodes, though fried in the oil are easily digestable, because of the ingredients added to the batter;i,e,;-Onions, Mint leaves, or Dill [sabudaan] leaves,;and ginger, which is very good for digestion

MASALA CABBAGE DOSA FOR BREAKFAST;

                                                            METHOD OF PREPARATION OF CABBAGE DOSA OR CABBAGE PANCAKE.

 When i was  California,America, in the year 2004 ,i came to know about this special type of Dosa variety, which my daughter,Neela, used to prepare  one of the  weekends.I found this dosa very tasty , healthy and easy to make After returning to Bangalore,where i live ,i tried this Dosa, many times and evrybody in my house liked  it very much,The ingrediants and the method of preparation is given below;-

    MAIN INGREDIANTS;-

   >Rice;-300 ml.

 >Cabbage cut into small pieces;-two cups;
>Ginger;-2” one piece grated.
>Green chillies;-3-4 ;
>Red chillies;-7-8
>Coriander seeds ;-two table spoons.
>Urad dhal;-one teaspoon.
>Tamarind;-one lemon ball size.
>Hing;-1/4 teaspoon.
>Coconut scrappings or powder[Availble in Indian stores or any food world];- one bowl.
>Curry leaves;-10-15 leaves cut into small pieces
>Onion;-2 cut into small pieces
Method of Preparation;-
>Soak rice in the previous night itself.
> In the next morning, take a kadai, and fry coriander seeds, urad dhal, red chillies, curry leaves and grind with coconut gratings,with enough water to make thick paste.
>Heat a Tawa, to make  Dosas,in a medium flame,and pour about

TASTY VEG SAMOSA FOR EVENING SNACK. A SPECIAL VARIETY

                                                       METHOD OF PREPARATION OF  VEGETABLE SAMOSA.

While i was in California ,[ which is in the western part of  U.S.A]. in my daughter’s place,to look after my grand children Srikesh and Rishika], in the year,2006,,[the names may look funny, but my daughter and son-in -law ,both have chosen the names which should be a special one], ,on one of the weekends,my daughter asked me to make vegetable samosa,for evening snack , and kids were in good mood to  cherish ,as it was a holiday.My daughter went to the Indian stores which was about,three kilometres from the house, to buy the  ingredients and fresh vegetables, needed for making samosa.By 3’o clock in the afternoon, everything was ready.I began to prepare as follows;-
Main ingredients required;-
>All purpose flour or maida flour;-Two cups.
>Chiroti rawa;-half a cup;
>Butter;-Fifty grms[unsalted].
>cooking soda;-2 pinches
>Salt as per required.
>water to add to the flour to make dough.
>Any veg. oil for deep frying.
>Vegetables;-Potatoes,;- 2-3 boiled and mashed;, Beans;-250 gms.;Green peas;-one cup;Carrots;-2-3 cut into small pieces;Beet root;-one cut into small pieces;Knol-khol;- One cut into small pieces;Pine apple pieces;-2-3 slices from the fruit, cut into small pieces;Cashew nuts;-25 gms.

Method of preparation;-

STEP[ONE];-;-

>Mix Maida [all purpose flour ]and Rawa together in a serving bowl
>In a plate take   butter,[arround 25 gms.]and baking soda [one pinch] and mix well to make paste.keep this paste aside Add enough  salt..Mix well.By adding water ,little by little, make  dough. Cover this dough with a clean muslin cloth,for forty five minutes.Then ,Make small balls  of lemon size,out of this  dough.By using rolling pin,make small chappattis
Divide each chappattis into half, by cutting in the centre portion with a knife..

STEP[TWO];-

>Boil the potatoes separately and peel off the skins and mash them .Keep this mashed potatoes in a separate bowl.
 Cook all the cut vegetables in a pressure cooker,and allow them to cool.
> Heat a kadai, in a medium flame and put any veg. oil, about, three tablespoons,and put one teaspoon of mustard seeds,and after the seeds start spluttering,,add turmeric powder, ginger gratings or pieces, green chillies ,cut into small pieces,,hing about one pinch, few curry leaves,and cooked vegetables. Add enough salt to this.Now add cooked and mashed potatoes,,garam masala[one teaspoon]To this add pine apple pieces, fried cashew nuts,and mix well.Allow this mixture to cool for half an hour.

 STEP;[-THREE];-

>Take a cut portion of the chappatti, and make a cone shape, by using, thumb, and forefinger and middle finger,and fill up one teaspoon of already prepared mixiture ,in this cone .And cover this with other end,by pressing,with moist finger.  Prepare  samosas by this method, keep them in a separate wide mouthed,vessel.
 >Heat a thick bottomed pan, put about half a litre of veg. oil and deep fry each samosas, till they become golden brown.Transefer the samosas into a serving bowl with tissue paperin it,,to remove excess oil,Serve hot samosas, with Tomato ketchup.

BLACK GRAM RICE BATH FOR BREAKFAST,WITH SABUDAAN PAPAD.

  METHOD OF PREPARATION OF BLACK GRAM RICEBATH;-[ULUNDHOHARE IN TAMIL;UDDIBELLA BIYYAM BATH IN TELUGU;UDDINABELE CHITRAANNA IN KANNADA;]

       We can make this rice bath for morning breakfast or if some guests arrive suddenly,it can be prepared within half an hour.This is very easy  to make,and is very, very tasty, and healthy too.
       Main ingredients required to make this ricebath for four people, are;-
>Stuffed rice[avalakki, thick variety];- 300ml.;
>Blackgram dal;-100 ml.
>Red chillies;-Eight to ten.
>Cinnamun sticks;-3” –two in numbers.
>Hing or Asafoetida;-2 pinches
>Dry coconut powder;-one cup
>Milk;- two cups;
>Cashew nuts;-15-20.
>curry leaves;-ten in numbers.
 >Urad dal papad or sabudan papad for mixing.
>Salt to taste

METHOD OF PREPARATION;-.

[Step;-one];- Heat a kadai or thick bottomed pan in a medium flame ,and in a two table spoons of any veg oil, fry, Urad dal, two-three red chillies,cinnamun sticks, few curry leaves till dal becomes golden brown.Transefer to a steel plate and allow it to cool to the room temperature.Then in dry grinder ,powder the fried ingredients coarsely.and keep this powder in a separate bowl
[Step two.];-In the same pan, heat three tablespoons of ghee,and fry five to six papads or sabudan papads and keep them in a separate bowl with tissue paper,to remove excess fat from the papads..
[Step.three.];-Wash stuffed rice well in running waterand allow the water to go out. Then soak the rice in milk,for two minutes and keep this aside.for another three minutes.
[Step.four];-Take the kadai or thick bottomed pan and heat .in a medium flame,add the remaing ghee ,to the pan, put mustard seeds,and let the seeds splutter.Now add one tablespoon of Urad dal, one table spoon of chana dal, 5-6 red chillies,few curry leaves, and  to this add soaked stuffed rice and saute . Add required ammount of salt, hing, to this,and mix well. Now add dry coconut powder , mix well again
[Step five.];- Heat the pan again, put some ghee or any veg. oil, fry cashewnuts about 15-20 nuts made into small pieces.and add to the Rice bath . season with papad  pieces[Papads should be broken into pieces   by hand and   should be spread evenly on the top]Now  hot urad dal rice bath is ready to serve.