LadVaibhavi.com

Kanchipuram Idli

Ingredients:

Par-boiled rice       2 cups
Rice                       1 cup
Urad dal                 2 cups
Black peppercorns 1 tsp
Cumin seeds          1 tsp
Ginger                     1/2″
Asafoetida              1/4 tsp
Kadipatta leaves      8-10
Green chilly              2-3
Cashewnuts             6-8
Ghee                      1 tbsp
Oil
Salt

How to make Kanchipuram Idli:

Soak both rice and dal seperately for 4 hours.
Wash and grind into a coarse batter.
Add salt and mix finely.
Keep to ferment overnight.
Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.
Make fine paste and add to the idli batter.
Chop green chilly,ginger,asafoetida and kadipatta finely.
And add to the batter with cashewnuts pieces and ghee.
Again mix the batter finely.
Apply oil to idli mould and steam idli for 10-12 minutes or till done.
Serve hot with cocunut chutney.

July 6th, 2009

Varai Bhat

Ingredients:

Varai rice   2 cups
Water        3 cups
Salt

How to make Varai Bhat:

In a pan put water to boil.
Clean and wash varai rice.
When water is starting to boil add washed varai rice and salt.
Cover the pan and allow to cook varai rice on low flame.
Varai bhat will be ready wiithin 5 min.
Serve hot with buttermilk.
Varai rice is mainly prepare in fasting days.

July 2nd, 2009

Paanipuri ki puri

Ingredients:

Maida     2 cups
Rava      1/2 cup
Oil
Salt

How to make Paanipuri ki puri:

In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water.
The dough should be hard.
Cover the bowl and put in a refrigerator for 2 hrs.
After 2 hrs make small balls and roll out small puris very thinly.
You may roll out big thin chapati and then cut small puris with any round shape.
Heat oil in a kadai and deep fry all puris on medium flame.
Allow to cool.
Paanipuri ki puri is ready.
Put in a plastic bag.

June 28th, 2009

Sprouted Mung Curry

Ingredients:

Sprouted mung       250 gm
Onion                         2
Grated coconut       2 cups
Cumin seeds           1 tsp
Mustard seeds        1 tsp
Red chilly powder    1 tsp
Turmeric powder     1/2 tsp
Asafoetida               1/4 tsp
Curry leaves              4-5
Coriander leaves     1 tbsp
Sugar                       1 tsp
Kokum                       1-2
Oil                            1 tbsp
Salt

How to make Sprouted Mung Curry:

To remove skin of sprouted mung put mung in water for 1 hr.
Wash skinless mung finely.
Chop onion and coriander leaves finely.
In a kadai heat oil and add mustard seeds.
When it starts to crackle add curry leaves and finely chopped onion.
Fry onion till transperent.
Now add red chilly powder,turmeric powder and asafoetida.
After 2-3 min add sprouted mung.
Mix finely and add 2-3 cups of water.
Cover the pan and allow to cook.
In a mixer grind a fine paste of coconut and cumin seeds.
Add salt and mix finely.
Add one cup of water to mung if necessary to cook.
Lastly add ground paste,kokum and sugar.
Mix finely and allow to cook more for 4-5 min.
Sprouted mung curry is ready.
Served with finely chopped coriander leaves.

June 20th, 2009

Cabbage Munchurian Balls

Ingredients:

Cabbage                4 cups
Maida                     1 cup
Cornflour                2 tbsp
Garlic cloves             4-5
Red chilly sauce     2-3 tsp
Red colour             1/4 tsp
Oil to fry
Salt

How to make Cabbage Munchurian Balls:

Chop cabbage and garlic finely.
In a cabbage add maida,cornflour,chopped garlic,red chilly sauce,red colour and salt.
Mix finely and add little water to make dough.
The dough should be the consistency of like bhajiya(pakode).
Heat oil in kadai and fry balls.
Cabbage munchurian balls is ready.
Serve hot with Schezuan Sauce

June 14th, 2009

Schezuan Sauce

Ingredients:

Kashmiri red chilly          15-16
Garlic cloves                 1/2 cup
White vinegar               1 cup
Sugar                           2 tsp
Oil                                2 tbsp
Salt

How to make Schezuan Sauce:

Soak red chilly in warm water for 1 hour.
Drain out all the water from the chillies and discard it.
In a mixer take chilly,chopped garlic,sugar and salt.
Make a fine paste using vinegar instead of water.
Heat oil in a pan to smoking point and pour the ground paste.
Mix well and allow to cool.
Put in an air-tight container and refrigerate for further use.
Schezuan Sauce is ready.

June 5th, 2009

Dudhi Chana Dal Sabji

Ingredients:

Dudhi                             250 gm
Chana dal                      2 tbsp
Mustard seeds               1/2 tsp
Cumin seeds                  1 tsp
Asafoetida                      1/4 tsp
Kadipatta leaves               7-8
Ginger                              1/2″
Onion                                 2
Red chilly powder            1 tsp
Turmeric powder             1/4 tsp
Garam masala powder    1 tsp
Coriander leaves             1 tbsp
Fresh coconut                 1 tbsp
Oil                                    2 tbsp
Salt

How to make Dudhi Chana Dal Sabji:

Soak chana dal for 30 min.
Peel and make pieces of dudhi(1″).
In a pan heat oil and add mustard seeds and cumin seeds.
After cracking add asafoetida,kadipatta and ginger.
Fry for a min and then add chopped onion and saute till it turns light brown.
Now add chana dal,red chilly powder,turmeric powder and garam masala.
Add dudhi pieces and mix finely.
Cover the pan for 2-3 min.
Now add salt and mix finely.
Cover again.
Allow to cook dudhi for 4-5 min.
Lastly add finely chopped coriander leaves and scraped coconut.
Dudhi chana dal sabji is ready.
Serve hot with roti or chapati.

3 comments May 22nd, 2009

Khakara

Ingredients:

Wheat flour       2 cups
Jeera powder    1 tsp
Oil                     2 tsp
Salt

How to make Khakara:

Take all ingredients together and knead dough using sufficient water.
Make small size ball and roll out thin chapati.
Heat the tava and put the chapati on it.
Allow to cook one side and then turn it.
Now cook another side.
Roast the chapati till pink both the side with the piece of clean cloth.
Enjoy hot khakara with pure ghee.

May 14th, 2009