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Quick & Easy Recipies

Quick & Easy Recipies

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Categories:Topics, Art & Design
Published by: Vijayalakshmi Narayan on Jun 24, 2011
Copyright:Attribution Non-commercial

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06/24/2011

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Dal Makhni
Ingredients
 
 
1 cup: Whole black gram
 
2 tsp: Split Bengal gram
 
2 tsp: Kidney beans
 
1 cup: Tomato(puree)
 
1" piece: Ginger 
 
4 Cloves: Garlic
 
2 : Whole dry red chillies (soaked for 15 minutes)
 
3 tsp: Ghee
 
2 tsp: Dhania (coriander) powder 
 
1/2 tsp:Garam masala 
 
1 tsp: Butter 
 
1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
 
1 tsp:Ghee 
 
5 cups: Water 
 
Salt to taste
Method
 1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.2. Grind ginger, garlic and dry red chillies together to a paste.3. Drain out all water from the pulses and add six cups of fresh water.4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reducethe flame and cook for about 45 minutes. Remove from fire.5. Open the cooker and mash the contents.6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala andcoriander powder. Add this to the dal.7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the daloccasionally with a ladle against the sides of the cooker.8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.
 
Masala Dosa
Ingredients
 
For Dosa
 
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: PowderedTurmeric 
 
2-3: Green chillies - chopped coarsely (optional)
 
6-7 :Curryleaves or 1/2 tsp dried curry leaves
 
2 tbsp: Oil
 
1 tsp:Mustard seeds 
 
2 tsp: Salt
 
1/2 cup: Water 
Method
 1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to makeinto 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. Whenreally hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with acircular 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 itseeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease thedosa 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 andgreen 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 potatoesaround till well mixed and add the water and let it simmer for 2-3 minutes.
 
 
Ingredients
 
 
1 cup: Uraddal 
 
1 big piece: Ginger 
 
3-4: Green chilli's
 
1/2 tsp: Pepper corns
 
1 tsp: Hing
 
A few:Curryleaves
 
Oil for deep frying
 
Salt to taste
Method
 1. Soak the urad dal in water for an hour.2. Grind to a paste all the ingredients except oil with as little oil as possible.3. Refrigerate the batter for an hour.4. Heat oil in deep pan for deep frying.5. Shape into Vadas and deep fry on both sides till brown.6. Serve hot.

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