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How to Make Muthia

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Ingredients:
• 1 Cup gram flour
• 3/4 Cup wheat flour
• 3/4 Cup bajra flour
• 1 tsp Cumin seed powder
• 1/4 tsp Turmeric powder
• 6 Crushed green chilli
• 2 Inch ginger, crushed
• 1 tsp Ajwain
• 1 Pinch asafoetida
• 6 tbsp Oil
• 3 tbsp Grated coconut
• 3 tbsp Chopped coriander
• Salt to taste
• Sugar to taste
• 6 Cloves garlic (optional)
Method:
• Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
• Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
• Mix properly and knead lightly.
• Shape into long thin rolls with your fingers.
• Steam for half an hour or until cooked.
• Heat oil, add ajwain seeds and asafoetida.
• Add muthia and fry until brown.
• Garnish with grated coconut and chopped coriander leaves. 

Recipe and photo from

~http://www.indobase.com~

 

How to Make Masala Dosa

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Ingredients

  • 2 cup: Rice – preferably parboiled
  • 1/2 cup: Split and husked Black Gram (Dhuli Urad) – soaked with rice for 5-6 hours
  • 1/2 tsp: Fenugreek Seeds
  • Oil to smear the pan for cooking the dosas
  • 2 tsp: Salt

For Masala

  • 500 gm (3 cups): Potatoes – boiled, peeled and cubed
  • 1 1/2 cups: Onions – sliced not very thin
  • 1/4 tsp: Powdered Turmeric
  • 2-3: Green chillies – chopped coarsely (optional)
  • 6-7 : Curry leaves or 1/2 tsp dried curry leaves
  • 2 tbsp: Oil
  • 1 tsp: Mustard seeds
  • 2 tsp: SaltMasala Dosa
  • 1/2 cup: Water

Method

  1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
  2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.
  3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
  4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling

  1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
  2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

 

How to Make Mullu Murukku

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Ingredients:

Rice flour 1 cup
Moong dal 1 tbsp
Channa dal 1 tsp
Sesame seeds 1 tsp
Butter 2 tbsp
Chili powder 1 tsp
Asafoetida a pinch
Salt
Oil
 

Method:

  • Soak the moong dal, channa dal for an hour. Grind it into very smooth paste with adding little water.
  • Take a bowl, add ground paste, rice flour, asafoetida, sesame seeds, chilli powder, butter and salt. Mix well.
  • Sprinkle water to mix the flour into soft consistency.
  • Put the flour into the thenkozhal press and make small circles into the hot oil and deep fry the murukku.
  • Fry until it becomes golden brown color.

Recipe and photo from

~http://www.numkitchen.com~

How to Make Achappam

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Ingredients

  • 4 cup: Rice
  • 1/4 litre: Milk
  • 3 Eggs
  • 2 cup: Powdered sugar
  • 1 teaspoon: Cardamom powder
  • Coconut oil as required

Method

Achappam

  1. Wash and soak the rice for two hours.
  2. Grind the rice with milk to a thick batter.
  3. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
  4. Heat oil in a pan and dip the achchappam mould in it for a minute.
  5. Dip the mould into the batter and then dip it in the hot oil.
  6. Fry along with the mould.
  7. Tap the mould for the appam to separate.
  8. Repeat the same till the batter is over.

 

Recipe and photo from

~http://www.surfindia.com~

How to Make Zaafrani Murg

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Ingredients :
750gms chicken
salt to taste
2 tsp garlic paste
2 tbsp yoghurt
1 tsp red chilli paste
saffron a pinch
5-6 tbsp cashew nut paste
4-5 tbsp oil
2-3 bay leaves
4-5 cloves
2 tbsp onion paste

Method :
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.
Also add red chilli and cashew nut paste and saffron dissolved in water.
Mix all the ingredients.
Heat oil in a pan. Add bay leaves, cloves & onion paste.
Add garlic paste once the onion becomes brown.
Now add already marinated chicken pieces and cook.
After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.
Mix all the ingredients.
Zaafrani murg is ready to serve.

Recipe from

~http://www.recipesindian.com~

Photo from

~http://chefranjanfuncookingmenu.blogspot.com~

How to Make Goat Curry

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Ingredients:

Goat meat 1 lb
Peppercorns 10
cumin seed 2 tsp
Fennel seeds 1/2
Coconut grated 2 tbsp
Red chilies 3
Onion 1
Ghee 2 tbsp
Curry leaves
Salt
Method: 

  • Wash and clean the goat meat and cut into small pieces.
  • Place the washed goat meat in a pressure cooker and a little salt and let it boil for 15 minutes.
  • Make a fine paste of curry leaves, cumin seed, peppercorns, fennel, curry leaves and coconut with very little water.
  • Heat the pan with ghee and add red chilies, fry for a minute and then add finely sliced onions and fry well until it becomes clear.
  • Then put the finely ground masala and fry well till the aroma comes out.
  • Put the boiled goat meat and salt and little bit of water and let it simmer in low flame for 15 minutes.
  • Cook till the oil separates on top and nice gravy is formed.
 Goat Curry

Recipe and photo from

~http://www.numkitchen.com~

 

How to Make Bhel Poori

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Ingredients: 

 
• 2 cups Puffed Rice (Kurmura/Murmura)
• ½ cup (118 ml) Sev
• 1/4 cup (59 ml) Roasted Masala Chana Dal
• ¼ cup (59 ml) Green Chutney
• ½ cup (118 ml) Tamarind Chutney
• 2 tbsp Garlic and Red Chili Chutney
• 1 tsp Lemon Juice
• ¼ cup (59 ml) Coriander Leaves (chopped)
• 1/4 cup (59 ml) Roasted Peanuts
• 8 Puris Crisp
• 1 Onion (chopped)
• 2 Potatoes (medium)
• 2-3 Green Chilies (finely chopped)
• Salt to taste
Method: 

 
• Boil the potatoes, remove peel and cut into bite sized pieces.
• Take a bowl and put peanuts, potatoes, puffed rice, green chilies, onion, roasted chana dal, half of the sev into the bowl and toss well.
• Add 4 crushed puris, salt and mix well.
• Put all the chutneys as per your taste and mix well.
• Pour lemon juice and stir.
• Garnish with coriander leaves and the remaining sev.
Suggestions:
Serve immediately with remaining puris to eat with. 

 

Recipe and photo from

~http://www.indobase.com~

 

How to Make Rogani Gosht

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Ingredients:

1 c. plain yogurt
1 c. heavy cream
2 med. onions, coarsely chopped
1/4 c. blanched almonds
2 Tbsp. chopped fresh ginger
2 Tbsp. ground coriander
1 Tbsp. ground cardamom
Salt and freshly ground pepper to taste
2 lbs. boneless lean lamb, cut into 2-in. pieces
1 to 2 lbs. potatoes, peeled and quartered		 Rogan Gosht

Method:

Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.

Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and let it come to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 mins.

Serves 6 to 8.

Recipe and photo from

~http://www.numkitchen.com~

How to Make Pineapple Pachhady

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Ingredients

  • 2 cup: Ripe pineapple cut into 1/2″ square pieces
  • 2 dsp: Coconut oil
  • ½ tsp: Turmeric powder
  • 1 cup: Grated coconut
  • 1-2: Dried red chilli
  • ½ tsp: Mustard seeds
  • 3 : Dried red chillies (cut into 6 pieces)
  • 1 sprig: Curry leaves
  • 1 tsp: Crushed mustard
  • Salt to taste

Method

Pineapple Pachhady

  1. Boil pineapple, with turmeric and salt in ½ cup water.
  2. Grind coconut with dried chilli to a fine paste.
  3. Heat the oil and season with mustard seeds.
  4. Saute the coconut paste and add the curry leaves and dried red chillies.
  5. When it is done, add the boiled pineapple pieces.
  6. The gravy should be thick and the cover the pineapple pieces.
  7. Add the crushed mustard just before removing the pachhady from fire.

Recipe and photo from

~http://www.surfindia.com~

How to Make Mohanthal

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Ingredients:
• 3 Cups gram flour (besan)
• 400 gm Sweetened condensed milk
• 2 tbsp Milk
• 1 Cup ghee or butter
• Dry fruits for garnishing
Method:  
• Combine milk and besan in a thali and keep it for half an hour.
• Heat ghee in a pan and roast besan on low flame for 12 minutes.
• Add the condensed milk and cook for 15 minutes, stir it until the mixture thickens.
• Remove the mixture from fire and place in a greased plate and garnish it with dry fruits.
• Cut into desired shapes when cool.

 

Recipe and photo

~http://www.indobase.com~