BISCUIT AMBADO BY ASHWINI SHENOY

I HAVE NEVER COME ACROSS SUCH BEAUTIFUL PERFECTLY FRIED BISCUIT AMBADO'S.!

BISCUIT AMBADO

INGREDIENTS : 

1 Cup Urad dal

small coconut pieces 

curry leaves

chopped green chillies 

hing 

ginger

Rice flour 2 Tbsp 

METHOD :

1 cup urad dal soak it in water for one hr. water should not be more. water should immerse the dal. grind the urad with very little water. the batter should not be runny.to the batter add small coconut pieces, cyrry leveas, chopped green chillies, hing, ginger to it. also add a 2tbsp of rice flour mix well. heat oil . dio ur hand in water bowl. make small balls and fry till golden brown. 

BITTER GOURD SWEET PICKLE BY NAMITHA PRABHU

BITTER GOURD USUALLY NO ONE LIKES BUT THIS PICKLE WILL TEMPT YOU TO EAT MORE..!!

BITTER GOURD PICKLES 

INGREDIENTS : 

*. Bitter gourd cut into small pieces - 1 cup,

*. Jaggery - 1/4 cup,

*. Mustard seeds - 1 tspn,

*. Hing - 1/2 tspn,

*. Chilly powder - 1 tspn,

*. Tamrind pulp - 1 tblspn,

*. Curry leaves few,

*. Oil,

*. Salt.

METHOD:

1. Apply salt for bitter gourd pieces& keep it for an hour.

2. Heat oil in kadai add mustard seeds when it starts to splutter add curry leaves hing powder & chilly powder fry it for smetime.

3. Now squeeze the water from bitter gourd pieces & add to it.

4. Fry for smetime, add jaggery tamrind pulp & little water close the lid & allow it to cook till tender.

KAARATHE GODA NONCHE IS READY TO SERVE

BLACK FOREST CAKE BY SANDHYA KINI MAYENKAR

THIS IS MY MOST FAVOURITE CAKE .. PLEASE TRY AND INVITE ME FOR TASTING.. ;)

BLACK FOREST CAKE 

Chocolate cake

Ingredients

Maida 200 GMs

Margarine 130gms.

Cocoa powder 30 GMs

Powdered sugar 200 GMs

Eggs 3

Salt 1/4 tsp

Sugar for caramel 1 tsp

Milk powder 2 tsp

Soda bicarb 1/2 tsp

Baking powder 1 tsp

Water 140ml 

Vanilla essence 1/2 tsp

Honey 2 tsp 

Method: 

1- seive together maida cocoa powder soda bicarb and baking powder three times

2- grease and dust a cake tin n keep ready

3- beat the eggs vigourously till it froths. 

4- heat one tsp sugar in a thick bottomed pan. Once it starts to caramelise and obtain the goldenbrown colour, remove from heat and add 140ml water. Stir well. To this mix add the honey and the vanilla essence stir well n keep aside. 

5- cream the margarine till smooth. Slowly add two spoons sugarpowder and keep creaming till the whole mixture of margarine and powdered sugar becomes light and fluffy. Add the beaten eggs little at a time continuing to cream. 

6- fold in the seived flour mix and lastly add the caramel water little by little continuing to stir so that u get a smooth batter of dropping consistency

7- pour in the cake tin and bake at 160degrees centigrade for 40-50 min. 

8- once the cake is done. Unmould and let it cool completely 

FOR THE ICING

icing sugar 45 GMs

Fresh cream 200 GMs

Tinned cherries 1/4 tin 

Sugar strip from the cherry tin - 1/4 cup

Grated chocolate 50 GMs

Beat the cream vigorously till it froths up. Gradually keep adding the mixing sugar and keep beating till u get a light n fluffy icing.

Cut fine a few cherries and mix it with a little of the icing mixture. 

Cut the baked cake horizontally into two half's. Pour the sugar syrup evenly with a spoon so as to moisten the cake from the inside. Sandwich the cherry and icing mixture in between the cake. 

Then pour the remaining mixing on top of the cake and spread it evenly. Decorate with grated chocolate and cherries on top.

Its ready to be served..!! YUMMMMMMMMMMMMMMY

MIRCHIKA SALAN BY ASHWIN MURALI

HYDERABADI SPECIAL SPICY CURRY - MIRCHIKA SALAN...!!!!

MIRCHIKA SALAN

INGREDIENTS :

GREEN CHILLIES /PEPPERS
PEANUTS 2 TSP
SESAME SEEDS - 1 TSP
DESICATED COCONUT - 1 CUP
OIL - 3 TSP
CUMIN SEEDS
MUSTARD SEEDS
BESAN
NIGELLA SEEDS
SALT,
SUGAR
GARAM MASALA POWDER


Method :

Wash and wipe dry the peppers; slit the peppers vertically.
Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
Mix tamarind paste, ginger, and red chili powder with 1/4 cup of water. Set aside.
Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes.
Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
The gravy thickens as it cooks.
Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.

ONION WADA BY SOBHA P. SHENAI

TEA TIME SPECIAL DISH... !! WADA WITH ONIONS..!!!

ONION WADA

Onion vada.recipe..

INGREDIENTS :

Urad daal- 1cup

Onions - 2

Green chilis - 4

Curry leaves - 1 sprig

Cilantro - a few sprigs

Black peppercorns - 4 to 5

Salt - to taste

Ginger - 1 inch 

Oil - to fry

METHOD : 

Soak the urad daal for 4 to 5 hrs. Grind with very little water. The batter should be thick, so as to shape the vadas. If the batter is a bit runny, the vadas will turn out oily. Leave the batter in the refrigerator, until you are ready to make the vadas.

Finely chop all the other ingredients. Add these to the batter just before frying the vadas. The onions will make the batter runny, if left for longer. 

On a plastic sheet, take a golf ball sized dough, and flatten it. Dip your hands in water, to help with the shape. Make a small hole in the center, to ensure that the dough is cooked through.

Heat a pan with oil to fry the vadas. When the oil is heated through, drop the vadas in, 4 or 5 at a time and fry them till golden brown. Drain onto a paper towel. 

Serve with peanut or ginger chutney..

ALOO MATARER DALNA BY SUPRIYA PAI

TRADITIONAL BENGALI DELICACY COOKED WITH A BLEND OF INDIAN SPICES..!!

ALOO MATAR DALNA

INGREDIENTS : 

500gms potatoes, 

1cup green peas,

1 tsp red chilli powder

1 tsp jeera powder

1/2 tsp garam masala whole

1 tsp haldi powder

2 tsp dhania powder

2 tomatoes chopped finely

2 onions chopped finely

2 bay leaves

oil to deep fry

3 tbsp mustard oil

1tbsp chopped dhania patta

Method:

Heat oil in a pan and when hot fry the potatoes lightly

Remove and keep it aside

In the same pan mix in the bay leaves, haldi powder and the whole garam masala, sugar,and stir fry for a min.

Mix in cut onion and fry till golden .

add the dhania, jeera , red chilli powder, and stir fry for a min.Now add tomatoes and green peas.

Add the fried potatoes, toss well till well blended with the masala, check salt,pour 1 cup water n cook till dry. Garnish wid chopped dhania patta.

PUTTU AND CHICKEN CURRY BY ASHWIN MURALI

EVEN BACHELORS CAN BE A WONDERFUL COOK...!! HERE IS A RECIPE FROM ASHWIN.!

"PUTTU "

Ingredients : 

Puttu Powder 2 Cup

Water - 2/3rd cup

Grated coconut - 1 Cup

Salt 

Method : 

 In a large bowl, place the puttu powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsps at a time to the puttu powder and mix it. Do not add all the water at once. It should be a bread crumb consistency and not form a dough. Add melted ghee and mix. Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of puttu powder and salt.

The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.

Add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.

Steam on high medium flame for 5-6 mts and 4 mts on low flame. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with banana & pappad also it's yummy..