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Particularly for Krishna
Janmashtami,
Seedai is prepared in south India. This snack can be prepared in two versions.
One is Uppu Seedai and vella seedai. In Tamil the word Uppu means Salt and
vella means Jaggery . Both are very much tempting snacks.
Ingredients:
- Rice Flour - 1 cup
- Urud Dal /White Lentils - 2 tbsp(grown in Indian subcontinent- Available in
Indian Store)
- Sesame Seeds - 1 tbsp
- Grated Coconut - 2 tbsp
- Asafoetida / Hing - 2 tsp
- Salt to Taste
- Butter -2 tbsp
- Water for kneading
- Oil for frying
Directions:
Step 01) Sieve the rice flour and slightly roast the rice flour, when you start getting the aroma transfer in to bowl. Do not over roast it.
Step 02) In the same pan add urud dal add a drop of oil and slightly roast them and transfer it to plate and let it cool then grind it in to a fine powder
Step 03) One by one slightly roast the sesame seeds, grated coconut and lastly heat the butter. Mix all the ingredients together in a bowl adding water tbsp by tbsp knead the dough. Don't use too much of water.
Step 04) Take a very little piece of dough and roll it using your palms in to a small round. If the balls are little big, like goose berry size the seedai will not get cooked inside. Just make them as olive size. Do not give much pressure while rolling
Step 05) In a pan heat oil, once it is hot enough roll the seedai as bunch wise using scoop/ colander and fry them nicely as golden color and transfer them to paper towel to drain the excess oil
Step 06) Let them cool then transfer it to air tight container. Enjoy this additive savory dish offering to lord Krishna to celebrate Krishna Janmashtami / Gokulashtami.
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Laccha Paratha is a multi layered Indian flat bread. Can be served with any gravy based dish. You can prepare this in All Purpose flour/maida and wheat flour as well. If you are using wheat flour, just to enhance more taste and flavour, on step 2 sprinkle some garam masala, turmeric powder, red chili, and ajwain/ carom seeds.
Ingredients:
- 1 cup Maida (All Purpose Floor)
- 1/2 cup - for Dusting
- Salt to taste
- Oil for frying
- 2 tbsp - Clarified Butter/ Ghee
- Water for kneading
Directions:
Step 01) In bowl add 1 cup of flour, 2 tsp oil and salt and knead it nicely and let it rest in room temperature for 15 mins.
Step 02) Now take a ball of dough, and roll out in to a small roti of medium thickness. Then smear some desi ghee (clarified butter), and sprinkle some flour on it
Step 03) Roll paratha like a stack of folded pleats
Step 04) Lift the folded strips and swing and stretch to make a bigger one
Step 05) Roll it like a Swiss roll.
Step 06) Without applying much pressure roll it like a medium shape paratha
Step 07) Cook the Lachha paratha on hot tava/griddle
Step 08) Follow the same process for the remaining dough.
Serving: Serve hot with any gravy based dish of your choice. This time i served with Capsicum Masala Curry.
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Sweetness of capsicum, tomatoes tangyness, mixture of sesame seeds and peanut powder with spices provide nice flavored delightful experience satisfies your taste buds.
Ingredients:
Capsicum diced - 2 no.
Onion(chopped) - 1 no.
Tomato (chopped) - 1 no.
Cumin Seeds - 1 tsp
Garlic - 2 flakes
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tbsp
Sugar - 1/2 tsp
Salt to taste
Oil for seasoning
Water - 1 cup
~ For Masala Gravy:
Sesame seeds - 2 tsp
Peanuts - 1/4 cup
Coconut grated - 1/4 cup
Coriander seeds - 2 tsp
Whole Red Chili - 2 nos.
Direction:
Step 01) Heat a pan and add sesame seeds, coriander seeds, peanuts and whole red chilies and roast them nicely make sure not to burn them. Transfer it to plate let them cool and then grind adding coconut grated
Step 02) Heat a pan with 1 tsp of oil in medium flame add cumin seeds allow them to crackle then add onion and garlic fry till slightly pink. Add tomato, capsicum and salt saute till it turns to tender
Step 03) Add the blended paste and water mix it nicely. Add the turmeric powder, sugar and lemon juice and cook them for 3 to 4 mins till gravy gets little thick
Step 04) Turn off the flame and transfer it serving bowl and serve hot with chapati/ Laccha paratha
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Check this out a new tweak of paratha than the regular one.
Click here for more Paratha recipes.
Ingredients:
For Dough:
1 cup Wheat - for Dough
1/2 cup - for Dusting
Salt - 1 tsp
Water for kneading
For Stuffing:
Onion(chopped) - 1 no.
Cumin Seeds - 1 tsp
Green Peas - 1/2 cup
Green Chilies - 2 nos.
Garam Masala - 1 tsp(mixture of many grounded Indian spices-available in Indian store)
Coriander Powder - 1 tsp
Fresh Coriander Leaves - 1/2 cup
Salt to taste
Oil for frying
Directions:
Step 01) Heat a pan with 1 tsp of oil in medium flame add cumin seeds allow them to crackle then add chopped onion and fry till slightly pink
Step 02) Add green peas, green chilies, garam masala powder, coriander seeds powder, fresh coriander leaves , and salt and saute it for about 3 minutes. Turn off the flame and let it cool for some time.
Step 03) In bowl add 1 cup of wheat, add the onion mixture, 2 tsp oil and salt and knead it nicely and let it rest for 10 mins.
Step 04) Divide the dough into balls of equal portions, and roll it like chapati
Step 05) Now cook on a tava/griddle, allow one side to cook. When you see tiny bubbles rise on the surface flip the paratha, repeat for other side. Drizzle some butter or ghee(clarified butter) on each side and flip. Follow the same process for remaining dough balls.
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This is one type of pasta in whole wheat variety comes in a shape of a short corkscrew shaped. One of the easiest meal very light and fresh with great flavors! It is super quick and easy to make and perfect for weekends! The combo of garlic, spinach and tomato tastes amazing. You can make more colorful adding black olives, red/yellow capsicum.
Ingredients:
Fusilli pasta - 2 cups
Garlic - 2 to 3 flakes
Spinach - 3 cups ( roughly chopped)
Tomato - 2 no. (big dices)
Parmesan cheese grated - 1/2 cup
Salt to taste
Fresh Grounded black pepper - 3 tsp
Red pepper Flakes - 1 tsp
Time Required: 25 Mins.
Directions:
Step 01)Take a big pan & boil the water with salt and then add fusilli pasta cook them until tender but still firm to bite. Drain in a colander and preserve the pasta water 1/4 cup
Step 02) Heat a butter in a medium flame add chopped garlic when it is little roast add washed & chopped spinach and stir fry for 2 minutes and then add tomatoes
Step 03) Add cooked pasta and preserved pasta water and toss. Add Parmesan cheese and grounded black pepper, red pepper flakes and cook it all comes out as nice thick sauce format
Serve: Serve yummy delicious hot pasta.
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