IDLY FRY

IDLI  FRY IS FAVOURITE DISH FOR THE KIDS.BUT THEY DONT LOVE IDLES,SO I GIVE THE RECIPE FOR THE TASTY IDLI FRY.

INGREDIENTS:

COOKER IDLES-10

OIL- FOR DEEP FRY

TOMATO-1 CHOPPED

ONION(BIG)- 1 CHOPPED

CHILLI POWDER-2 TSP

DHANIA POWDER- 1\2 TSP

JERA POWDER- 1 1\2 TSP

GARAM MASALA- 1\2 TSP

GINGER GARLIC PASTE- 1 TSP

JERA- 1 TSP

MUSTARD- 1 TSP

CURRY LEAVES-5

TURMERIC POWDER-1\2 TSP

IDLI PODI-2 TSP

SALT-TO TASTE

•  CUT THE IDLIES INTO FINGURES.DEEP FRY TILL IT TURN BROWN IN OIL.

KEEP ASIDE.HEAT A KADAI ADD 4TBSP OIL,1 TSP GHEE ADD MUSTARD, JERA,CURRY LEAVES,ADD THE CHOPPED ONIONS FRY FOR 5MIN.THEN ADD GINGER GARLIC PASTE ADD THE CHOPPED TOMATOES FRY FOR 5 MIN. ADD PINCH OF SALT.

THEN ADD THE TURMERIC,CHILLI ,JERA,IDLI PODI, DHANIA POWDERS.

• MIX NICELY  SPRINKLE LITTLE WATER TILL THE GRAVY COOKS.ADD THE SALT BUT BE CAREFUL WHILE ADDING SALT BECAUSE IDLI CONTAIN SALT.
• THEN ADD THE FRIED IDLIES TOSS NICELY TILL THE  MASALA GET COATED.
• ADD THE GARAM MASALA,CHOPPED CORIANDR SERVE HOT.
• THIS RECIPE WILL SERVE TWO ADULTS.

OATS LADOO

LADOO IS FAMOUS SWEET FROM TAMIL NADU. USUALLY MADE  USING BESAN BUT I AM GIVING YOU A HEALTHY VERSION USING OATS, ENJOY THE TASTY LADOO.

INGREDIENTS-

OATS-1CUP     

GHEE-5 TBSP    

CASHEWS-5

CARDAMOM POWDER-1 TSP

SUGAR-1\4 CUP

   

METHOD-

•  HEAT A KADAI ADD 1 TSP GHEE FRY THE OATS TILL YOU GET NICE AROMA.
• THEN POWDER THE FRIED OATS IN MIXIE.THEN ALSO POWDER THE SUGAR FINELY  . 
• THEN CUT THE CASHEWS FRY IN GHEE KEEP ASIDE.
• TAKE A BIG PLATE TRANFER THE OATS POWDER ,CARDOMOM POWDER ,POWDERED SUGAR ,CASHEW MIX NICELY.
• HEAT THE GHEE  TILL IT BECOME WARM AND ADD  LITTLE BY LITTLE AND MAKE INTO BALLS.

 NOTE:

GREASE YOUR HANDS WITH OIL  AND MAKE INTO BALLS.

YOU MUST MAKE LADOO WHILE THE GHEE IS  HOT ORELSE IT WILL INCREASE CRACK.                          

SPICY FRENCH FRIES.

• THIS IS A RECIPE LIKED BY MANY PEOPLE.ENJOY THE INDIAN MASALA TWIST AND IT IS  GREAT TO SERVE WITH APPETIZER.

                                        

I NGREDIENTS-  

MEDIUM SIZE POTATO-3

SALT- TO TASTE

CORN FLOUR-3 TSP

OIL-FOR DEEP FRY

FOR MASALA-

PEPPER POWDER

JERA POWDER

GARAM MASALA

SALT

METHOD-


TAKE  THE POTATOES PEEL OFF THE SKIN.
CUT INTO FINGURES AND PUT INA BOWL.
ADD HALF TSP SALT LEAVE FOR  10 MINUTES.
YOU CAN SEE THE EXCESS WATER FROM THE POTATO PRESENT IN THE BOWL.
SQUZEE NICELY AND REMOVE THE WATER CONTENT.
THEN PLACE THE POTATO FINGURE S IN TISSUE PRESS NICELY.ADD 2 TSP CORN FLOUR
BUT DONT BREAK THE POTATO . THEN KEEP IN MEDIUM FLAME.
COOK THE POTATOES IN OIL TILL IT TURNS CRISP.

THEN PLACE IN BOWL  SPRINKE ALL THE MASALAS  SERVE HOT WITH TOMATO CHILLI SAUCE.

CAULIFLOWER 65

THIS IS A VERY CRISPY SNACK. AND CAN BE  SERVED FOR THE EVENING SNACKS.

INGREDIENTS:

CAULIFLOWER-1CUP

CORNFLOUR-2 TSP

RICE FLOUR-2 TSP

LEMON JUICE-2 

MAIDA-1 TSP

CURD-3 TSP

KASURI MATHI- 1 TSP

CHILLI POWDER- 1 TSP

 

JEERA POWDER- 1/2 TSP

GARAM MASALA- 1/4 TSP

PEPPER POWDER- 1/2 TSP

GINGER GARLIC PASTE- 1 TSP

SALT- TO TASTE

OIL- TO DEEP FRY

METHOD:

•  CUT THE CAULIFLPWER INTO SMALL PIECES.
• SOK IN WARM WATER FOR 10 MINUTES
• DRAIN THE WATER AND TRANSFER IT INTO ANOTHER BOWL
• ADD ALL THE FLOURS, POWDERS, GINGER GARLIC PASTE, LIME JUICE, SPRINKLE LITTLE WATER AND MIX WELL
• FINALLY, ADD THE SALT, KASURI METHI AND LEAVE FOR 1 HOUR.
• THEN DEEP FRY IN OIL

TASTY AND CRISPY CAULIFLOWER 65 IS READY TO TASTE. 

                                            SERVE HOT!!!

BADAM MILKSHAKE

THIS IS A NICE MILKSHAKE THAT EVERYONE OUGHT TO TASTE IT AND ENJOY THE RICH AND CREAMY FLAVOR OF BADAM 

INGREDIENTS:

• 1 CUP OF MILK
• 9 BADAMS (ALMONDS)
• 3 1/2 TSP OF SUGAR
• 1 TSP OF BADAM MIX(OPTIONAL)
• 7 ICE CUBES(MEDIUM SIZED)
• 1 LARGE SCOOP OF VANILLA ICE CREAM

METHOD:

• SOAK THE 9 BADAMS IN HOT WATER FOR 10 MINUTES
• PEEL OF THE SKIN AFTER 10 MIN, AND MAKE IT INTO THICK PASTE BY SPRINKLING MILK.
• BOIL THE MILK AND LET IT COOL DOWN
• TAKE THE MIXIE (MIXER GRINDER) ADD THE BADAM PASTE, SUGAR, AND WHIP IT.
• NOW ADD THE MILK, ICE CUBES, AND WHIP IT .
• WE CAN FIND THE LATHER FORMING ON THE TOP F THE MIXTURE. THIS SHOWS THAT THE DRINK HAS COME OUT WELL
• FINALLY, ADD THE SCOOP OF ICE CREAM, WHIP FOR 10 SECONDS.

ENJOY THE DELICIOUS BADAM MILK SHAKE


NOTE:
IF YOU ARE ADDING THE BADAM MIX, ADD ALONG WITH THE BADAM PASTE.

BATURA

THIS IS A RECIPE SIMILAR TO PURI. ENJOY THE GREAT TASTE  FOR  BATURAS WITH ALOO MATAR

INGREDIENTS

MAIDA-  1 CUP

BOILED POTATO-1


SALT- TO TASTE


CURD-4 TSP


WATER-TO KNEAD 


METHOD


MIX  ALL THE INGREDIENTS .
ADD WATER KNEAD TO DOUGH AND LEAVE FOR 1 HOUR 
MAKE INTO PURIS. 
AND DEEP FRY IN OIL.
NOW BATURAS  ARE  READY

ALOO MATAR

ALOO MATAR IS A RICH AND CREAMY GRAVY.AND IT IS A BEST COMBO WITH BATURAS. IT IS A LIP SMACKING DISH WHICH YOU OUGHT TO TRY IN ORDER TO ENJOY THE FLAVOR OF THE SPICES...........

INGREDIENTS:

2 BIG ONIONS

2 TOMATOES

1 TBSP OF BUTTER

1 TSP OF JEERA(SEERAGAM)

2 CLOVES (KRAMBU)

2 BAYLEAVES (BRINJI ELAI)

1 CINNAMON (PATTAI)

1 TSP OF GINGER GARLIC PASTE

1 1/2 OF CHILLI POWDER

1 TSP DHANIA POWDER

1 TSP OF JEERA POWDER

1/2 TSP OF GARAM MASALA

4 MEDIUM SIZED POTATOES 

1/2 CUP GREEN PEAS

1 TSP KASURI METHI

OIL(AS PER YOUR WISH)

METHOD:

1. GRIND ONIONS INTO FINE PASTE.

2.GRIND THE TOMATOES SEPARATELY INTO FINE PASTE AND REMOVE      THE SEEDS.

3.PEEL OFF THE SKIN OF POTATOES AND CUT INTO BIG PIECES.

4. BOIL THE GREEN PEAS SEPARATELY

5.IN A KADAI(PAN), HEAT 4 TSP OF OIL, ADD THE POTATOES, COOK TILL THE POTATOES ARE FRIED TO HALF COOKED

6.THEN, ADD 1/4CUP OF  WATER AND LET THE POTATOES COOK NICELY.THEN KEEP IT ASIDE.

7.IN A KADAI(PAN), HEAT THE BUTTER, 1TSP OIL AND ADD THE WHOLE SPICES

8.THE , ADD THE ONION PASTE.FRY TILL IT TURNS INTO LIGHT BROWN.

9.ADD GINGER GARLIC PASTE.COOK FOR THREE MINUTES.

10.ADD THE TOMATO PUREE AND COOK THE MIXTURE FOR 3 MINUTES AGAIN.

11.NOW,ADD CHILLI POWDER, DHANIA POWDER,JEERA POWDER. COOK NICELY FOR 5 MIN TILL THE OIL SEPARATES.

12.NOW ADD THE GREEN PEAS, FRIED POTATOES AND 1 CUP OF WATER.ALLOW TO BOIL FOR 6 MINUTES.

13.  FINALLY ADD THE SALT, CHOPPED CORIANDER,1TSP OF DESI GHEE, CRUSHED KASURI METHI, AND LEAVE FOR 2 MIN.

SERVE HOT. I ASSURE YOU FOR THE LONG LASTING TASTE.

NOTE:

BE CAREFUL WHILE ADDING WATER TO THE FRIED POTATOES. SEE TO IT THAT THEY ARE NOT MASHED. IT IS ENOUGH IF YOU FRY THE POTATOES BY SPRINKLING THE WATER WHILE YOU FRY, SO THAT THE POTATOES WILL BE FIRM ROAST AND WELL COOKED.