Wednesday 5 December 2007

Pani Puri / Golgappa


Ingredients:


To make puri:

1 cup Semolina (Rava / Suji)

3 tblsp Fine Wheat Flour (Maida)

1/4 tsp Baking Soda

Oil to deep fry


To make pani:

1/2 cup Tamarind (Imli) Pulp

2 cups Water

2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera)

Coriander Leaves 3

Green Chilly (Hari Mirch)

2 tblsp Mint Leaves (Pudina Leaves) Chutney

1 tblsp Black Salt (kala namak )

2 tblsp Jaggary (Gur)


To make sweet Chutney:


1 cup Gud(jaggery)

1 cup tamarind pulp

1 cup Dates

1 cup water

1 teaspoon powdered JiraHalf

Half teaspoon red chilli powder


For filling the Puri:

Half cup sprout Mug Lightly cooked

Half cup Potatoes Boiled and chopped finely

Half cup boiled Black chickpeas(kale channa)


How to make pani puri:
To make pani:


Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.


To make puri:


Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.


To make sweet Chutney:


Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool


To make the filling:


Mix all the ingredients given.



Usually the puri is available in most of the Indian grocery stores

Monday 10 September 2007

Recipe # 2 - Soya bean and corn sundal

Soya bean with corn sundal is a healthy dish rich in protien , especially for vegetarians whose intake of protein is comparatively low.. A very colorful and tasty dish as well...


Ingredients
Soya beans - 1 cup
Sweet Corn kernels - 1 cup
Grated Coconut - 1/2 cup
Chopped onion - 1/2 cup
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Curry Leaves
Asafetida - a pinch
Oil - 1 tsp


Procedure:

Wash and clean the corn and soya beans .
Cook in water or pressure cook.
Decant the water and let stand for a few minutes.
Heat up the oil and fry the mustard seeds, urad dhal, onion,chilly and curry leaves.
Now add the cooked soya bean and corn.
Add the coconut and salt and remove from heat.
Stir to mix well, till the coconut and salt are evenly distributed..

Friday 31 August 2007

Recipe # 1 - Sambar

The state of Tamil Nadu occupies a distinct place in culinary map of the country... A large number of dishes from this state are savoured by one and all and have become a part of the national cuisine.Tamil Nadu offers a wide range of delicious food in both vegetarian and non-vegetarian category. The food is made spicy with the use of host of spices and condiments. Coconut, tamarind and asafoetida goes as a ritual in almost all vegetarian recipes. Use of garam masala is avoided in Tamilian cuisine. Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice go with the tiffins (lunch) and enhance the taste of the meal. A typical meal in Tamil Nadu consists of rice (mostly steamed), lentils, grains and vegetables.

The first recipe I have put up is a typical South Indian dish (sambar) . This goes with Rice , Idli and Dosa ...

SAMBAR

To make Sambar (serves 6)

Ingredients needed:Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like small onions, white pumpkin, drum stick, okra)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
sambar powder - 2 teaspoon
Salt - 2 teaspoons
Sugar - 1 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4
SeasoningOil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
methi - 1/2 teaspoon
asofetidia -1/2 tea spoon

Method 1:

Pressure cook dhal with one and a half cups of water for ten minutes. When cold mash well. Soak tamarind in one cup of water, for five minutes, squeeze well and strain out juice.Cook vegetables in one and a half cups of water. When three-quarter cooked add slit green chillies, salt and sugar(if needed). Add tamarind water and simmer till raw smell disappears. Add mashed dhal, sambar powder and curry leaves. Simmer tillthick, add coriander leaves.Heat oil in a pan, add mustard seeds, methi,asafetida(perungayam) and red chilli. When mustard seeds splutter, pour the seasoning over the sambar.

Method 2:
Instead of sambar powder you can add masala if you like.Masala IngredientsMethi (Fenugreek) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Oil 3 tbsp. Masala Preparation• Roast methi, chana daal, and asafoetida. • Add chillies when daal starts getting red. • If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside. rest of the procedure is same but finally you should season it with mustard.

Araichi vitta Sambhar – Kerala style sambar

In a wide bottomed pan, add 1 tsp of oil and heat.
Add 3 tbsp of bengal gram
3 tbsp urad dal
5-6 red chillies
5-6 black peppers
asafoetida and fry on a simmered flame till the dals turn a little golden brown.Switch off flame and cool.Grind this to a powder.While making sambhar, reduce the sambhar powder to half,and make the sambhar in the conventional way.After you have added the dal to the sambar, add 2 tbsp of this powder, bring to boil and remove the sambhar from fire..Add seasoning, and garnish.. This sambhar needs no coconut as in the traditional kerala recipe.

Thursday 30 August 2007

The Origin of Cook's cottage ...

Hi people,

Im a student of engineering who loves food ... I have a zeal towards good food and thats the reason I have come up with my food blog .. Im no great cook, for a matter of fact I hardly know stuffs about cooking but I love good food... I will be posting here the recipies of Indian food.
Bon appetite !