METHOD OF PREPARATION OF CABBAGE FRY ;-[SECOND METHOD]
Cabbage;-250 gms ,cut into small pieces;
>Olive oil;-two table spoons;
>Red chilli powder;-one tablespoon.
> white Vinegar;-one table spoon;
>Salt to taste.
Method of preparation;-
Mix all the above ingrediants in a steel bowl and refrigerate for half an hour.. Take out the mixture,
Heat a kadai or pan, put any vegetable oil,about half a litre. Take some mixture and drop little by little in the oil and deep fry.till they become brown and crispy. Transefer, them in a serving bowl with tissue paper, to remove excess oil.Serve with Tomato ketchup.Crispy, crunchy, and tasty, cabbage fry is ready to eat.
[ If you want you can add mint leaves or curry leaves to the mixture]
CRUNCHY PAKORAS FOR EVENING SNACKS.
Pakoras and bajjis are specially prepared for evening snacks. Particularly,when it is raining outside,and inside,we are feeling cold,it is really enjoyable to taste, very hot ,crispy,and spicy pakoras,along with chutneys or tomato ketchup.We can make different types of pakoras.For example;-Onion pakoras,which we prepare frequently Cabbage pakoras ,Spinach pakoras,etc.
Today i have tried cabbage pakora[pakoda],and the method is given below;-
MAIN INGREDIENTS ARE;-
>Cabbage ;-250gms;-cut into small pieces;
>Chana flour;-oneand a half cup;
>Rice flour;-3/4 cup
>Corn flour;-2-3 table spoons;
>Onion cut into small pieces ;-one bowl;
>Ginger+garlic paste;-oneand a half teaspoon.
>Red chilli powder;-two teaspoons;
>Ani seeds or saunf;-one teaspoon;
>Butter ;-Two table spoons;
>Salt to taste;-as per required;
> curry leaves;-half a cup.
>Any veg .oil for frying;
>Sieve chana flour,and to this add, rice flour, corn flour,curry leaves cut into small pieces,salt, and butter. Mix well,To this add, cabbage pieces, onion pieces,ani seeds, red chilli powder,Mix all these together,If you want you can add mint leaves instead of curry leaves. Now sprinkle water on this mixture,and keep this aside.
Take a kadai, or pan,and put any veg. oil about half a litre.and heat in a medium flame.Now by taking small portion of the prepared dough,and drop loosely, into the oil, and deep fry, till golden brown appears.. Transefer the pakoras into a wide mouthed serving bowl with tissue papers to remove excess oil.and serve hot. crunchy, and tasty pakoras, with tomato ketchup, or tomato chutney.
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;
>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;-
>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..
>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.
>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.
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;
>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.
METHOD OF PREPARATION OF MANGO PICKLE ;—
The pickles we prepare are the side dishes for rice , chappattis, and Dosas.Especially, mango pickles are prepared in this hot summer season, when it is available, in plenty.
*.To prepare this pickle, we need three big sized mangoes, cut into small pieces[,2” square]
*,Mustard oil;–Two cups.
*salt, as per required
*To make pickle powder;-Ingredients required;-
;-Red chilli powder;-Two tablespoons.
;-Mustard seeds;-One teaspoon.
;-Methi seeds;-four teaspoons .
;-Hing;- one big pinch or 1/4 teaspoon.
Method;- Heat a pan, and dry fry all the above ingredients separately,except hing . In a dry grinder or blender put fried ingredients and powder coarsely.Now add hing to this. and keep it aside.
In the same pan, put mustard oil, heat in a medium flame. Put one teaspoon of mustard seeds, ,when the seeds start splutter, add hing, and turmeric powder.Turn off the gas now. Add mango pieces, and required quantity of salt,and pickle powder, to this mixture. and mix well,Allow it to cool.for one hour. and transefer to a glass jar. and close the lid. You can store this pickle for one to one and a half month.
Mixed fruit gojju is my favourite side dish, which i usually make in my own method.My whole family likes this side dish ,very much.They want me to prepare this quite often ,enough to store at least for fifteen days.But it can be stored even more number of days, if we prepare and keep it in refrigerator.You need not add preservative to this.
Main ingredients required are;-
>Mango pulp from two ripe mangoes.
>Pine apple, cut into small pieces;[five to six slices of the fruit],about 3X2 cms.
>Tamarind paste;-two teaspoons;
>Cinnamun sticks;-3” ;- one-two.
.Dry coconut powder;-half a cup;
>Methi seeds;-one teaspoon;
>Red chillies;-ten in numbers.
.>til ;-two teaspoons;
>Any veg oil;-100 ml.
>Turmeric powder;-1/2 a teaspoon.
>Urad dal,channa dal,coriander seeds;- each two tablespoons .
>powdered jaggery;-two cups;
>Chat masala;-half a teaspoon.
Method of preparation;-
[a];-Peel of the thick skins of Pine apple by means of a peeler, and cut them into slices of one to two cms. thick.and cut each slice into small pieces about 3×2 cms.thick.and transefer to a separate steel plate and keep it aside.
[b];-Cut the mangoes ,discarding the outer skin and seeds and take out the pulp,in a separate bowl, and keep it aside.
[c];-Heat a thick bottomed pan or kadai and put a table spoon of veg. oil and fry the ingredients, given below.
>urad dal, channa dal, red chillies,[leaving twoto three red chillies for seasoning]coriander seeds,,til, methi seeds,and cinnamun sticks, till golden brown,. or you can dry fry each spice, separately and powder them along with dry coconut powder mixing all of them together,, in a dry grinder, coarsely, and to this add hing.and transefer this powder in a separate bowl and keep this aside.
Heat the same kadai, put remaining oil,when it is heated, add mustard seeds,when the seeds splutter,add turmeric powder.Now to this, add pine apple pieces,and saute,for one minute. Now add mango pulp , jaggery powder and little water to this and allow it to cook.. Now add salt,gojju powder, chat masala powder,and continue cooking till the mixture thickens. In a separate pan heat some oil, put mustard seeds,when the seeds start splutter, add turmeric powder[half a teaspoon, ],few curry leaves, two-three redchillies and add to gojju,Remove from fire[gas]and allow it to cool.or you can serve gojju hot with Rice or chappattis.Very, very tasty gojju is ready to serve.
FALOODA.;-METHOD OF PREPARATION;
Main ingrediants required ;–
>7-8 tablespoons of corn flour;
>Basil seeds;- should be soaked in milk for two hours;-3 tablespoons.
>one and a half cup sugar syrup;
>Rose water;-one teaspoon;
Method of preparation;–Soak basil seed s [available in Indian grocery stores] two hours before making falooda in two cups of milk and keep it aside .
In a separate bowl, take eight tablespoons of corn flour , two cups of sugar,and add water ,and cook this mixture in a low flame,,till it becomes thick. Remove from the gas and allow it to cool.Thick dough is formed..Divide this dough into small portions Take each portion and put it into sev [Chakkuli mould,which is Available in Indian stores,]mould and prepare sev,by pressing the mould by hands and keep this sev, in a separate steel bowl.
In a separate steel vessel take remaining milk ,add sugar syrup,, rose water,and already soaked basil seeds,,and serve with Mango ice cream.
To prepare MANGO ICE CREAM;-
>MANGO PULP ,from two ripe mangoes.
>one litre of milk,
>Cardamom powder;-2 pinches,
> Pistachio seeds, cut into small pieces;-ten -twenty pieces.
>Cashewnuts, cut into small pieces,;-50 gms.
Method;- Boil milk till it becomes half Now add sugar and continue boiling till it becomes thick.[ or you can use condensed milk , available in Indian stores]Allow it to cool,Now add mango pulp to this milk ,and refrigerate ,in the freezer, whole night.Next morning remove from the freezer, and whip by means of whipper and again keep this in the refrigerator,.[ This ice cream should be prepared in the previous day itself.]Mango ice cream is ready to use.
> In a glass jar take half a jar of Falooda , add a scoop of Mango ice cream and serve.You ENJOY COOL COOL YUMMY FALOODA, IN THIS SUMMER SEASON.It is realy tasty drink,
Prepare sugar syrup,;- In a pan put one and a half cup sugar and add 1/2 cup of water, and allow it to boil in a medium flame,to make syrup
It is a sweet south indian, side dish prepared specially for Chappattis , puries which i had tried ,many times and in many ways,to come out very well.And it should be very healthy too.
The main ingredients i have added are;-2-4 Ripe mangoes
> Two-three tablespoons of Jaggery;
>Two-three tablespoons of cooking oil
>Two Tablespoons of Gojju Masala
>One and a half table spoons of Tamarind extract;
>Two teaspoons of channa dal; two teaspoons of Urad daal; 5-6 red chillis; Few curry leaves. ; Turmeric powder;- 1/2 teaspoon; Hing;- 1 pinch.
> Salt to taste.
>To make Gojju Masala;-
Ingredients required ;- Two tablespoons of Channa dal[Bengal gram];Two table spoons of Urad dhal; [Black gram];Half a tablespoon of Methi [fenugreek] seeds; Two tablespoons of coriander seeds Red chillies;-10-12;;3” CINNAMON STICK;;-ONE. Hing;-1/2 teaspoon;Few curry leaves; Dry coconut powder;-1 cup;
Method of preparation of Gojju powder;-
Heat a pan and dry roast all the above ingredients except coconut powder[which should be dry roasted separately].In a dry grinder, grind all the roasted ingredients coarsely.and mix the roasted coconut powder to this. and keep this in a bowl separately.
Two table spoons of Rasam powder ;[the method of preparation is given below.]
Method of preparation of Mango Gojju;–Wash the riped mangoes well in running water and wipe off with a dry towel.or cloth.Now Peel off the skin of the fruits by means of a peeler. Cut the mangoes into small pieces and put them in a required quantity of water and allow it to boil., in a medium flame
Now in a kadai, heat some oil, add mustard seeds, and afterbit splutters add channa dal, urad dal curry leaves, 2-3 red chillies, and add this to the cooking mango gojju. now add salt, hing and Gojju powder and rasam powder to the cooking mangoes.
Dissolve jaggery in a small quantity of water and add to the boiling gojju.Allow it to cook for some time[say for 5-8 minutes till semi liquid paste appears.Now turn off the gas.
Season with few curry leaves.and mix well.Mango gojju is ready to serve.
To prepare Rasam powder;-Main ingredients required are;-
>200 gms . Coriander seeds; 200 gms .of red chillies; 50 gms . of Jeera or cumin seeds; 50 gms of pepper seeds; 30 gms . of Methi seeds.[Fenu greek seeds]; and 15 gms of mustard seeds. Few curry leaves,Two pinches of Hing
Method;- Dry roast all the spices in a pan except red chillies, which should be roasted separately by adding a teaspoon of oil in a very low flame,and then mix every thing together and powder in a dry grinder till the powder becomes nice. Keep this powder in a separate container to be used.
I have tried making juices in various types of fruits,including Mango.I thought why i should not try to make juice from raw mangoes.Any how lots of raw mangoes are left unutttended.As soon as i desided , i began my experiment.and the juice had come out well, though not like juice from ripe mangoes.This was how i prepared.
* Main ingrediants;-3-4 raw mangoes , cut into small pieces, discarding seeds.
>Water ;-,to cook the mango pieces.
>1/2 a teaspoon cumin powder.[Jeera,]or chat masala powder.
>3/4 teaspoon salt.
>1/4 teaspoon redchillipowder[optional]
>3 tablespoons sugar.
>2 tablespoons chopped mint leaves.
>Required quantity of Ice cubes.[crushed]
> Method. ;–Wash mangoes well in running water and cut them into small pieces after drying in a towel, and put them into the required amount of water and cook them in a medium flame, till they become soft.
> .Remove from the gas and ,Allow the cooked mangoes to cool.
> Then grind them in a wet grinder and filter the juice.Place the juice in a steel bowl.
>To this add sugar, little salt, jeera or chat masala powder and mix well.
>Add enough water , red chilli powder, if you want, and whisk thoroughly.
>Add chopped mint leaves.[2-3 table spoons]stir well again,
>Add crushed ice cubes
>. Pour this juice in a glass and serve.
Another method which one of my aunts told , when i served this juice,after tasting it, I have given that method also.
> Take 4-5 Medium sized Raw mangoes and place them with water to cover in a sauce pan and bring to boil in a medium flame.
> Simmer for 10-15 minutes.
>Drain off the water. Peel the outer skin and remove the pulp by means of a spoon and place the pulp in a deep bowl, discarding seeds.
>Add, water , sugar, little salt, cumin powder, little redchilli powder to give different taste to the juice.
> Whisk thoroughly.
>Stir well and add, mint leaves and whisk again,.
> Pour the juice in a glass and serve with crushed ice cubes in the juice.
When i was young, i regularly used to visit a Gujarathi family,of a husband and wifewho lived next to my grandma’s house, because of the tasty dishes ,aunty used to prepare,She would called me and my brother,when ever she prepared a special dish, because she had no kids of her own.We used to taste and give good certificate in our own words.That was enough for her. We didn’t know that language,[ but ofcourse, later we learnt from her.]She had learnt Kannada language from her bai[maid servant,]tried to speak little by little, with us.
She used to explain the method of preparation ,of the recipes she made.I used to like ”srikhand”,a sweet dish made from thick yoghurt and sugar, which she liked to prepare quite often..Once i learnt any type of dish i never forget.I modified the dish by adding mango pulp to it, which my hubby and children liked very much .
The main ingredients required to make the above dish are ;-
* Yoghurt;-200 gms;
*Mango pulp;–one cup;from two ripe mangoes.
*Cardamom, powder;- 2 pinches or 1/4 teaspoon
*cashew nuts, cut into small pieces fried in a table spoon of ghee, to be added later.
*Nutmeg[Jaypal; in hindi, Jaajikai, in kannada.and Tamil,l] Hard Dry fruit.with a seed in side.Break this into half and powder along with sugar.
*Saffron;-6-7 flowers or 1/2 a teaspoonmof powder.
METHOD OF PREPARATION;–Wash Mangoes well and remove the skins by a peeler.Take the pulp, and discard the seeds. and transefer to a steel bowl.Keep this aside.
Next step is, How to prepare Srikhand?
Remove thick yoghurt from the container[Yoghurt is available in almost all . indian stores in U.S.A and other Countries. ]
In a dry grinder, grind sugar to make nice powder.Mix this powder with yoghurt,and saute well using palm.Now add mango pulp,cardamom powder,nutmeg powder, saffron colour and mix well . Refrigerate this mixture for one hour before serving. Serve this dish along with Chappattis. Or you can eat as it is. This is very, very Yummy, Yummy and , Tasty.Tasty.