[ Pobierz całość w formacie PDF ]
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)
14. Sarson ka saag
Ingredients
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour
Method
1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.
18
Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh
15. Sweet Pongal
Ingredients (for two people) :-
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Fry the moong dhal (before washing) till it becomes little light brown (it
will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in
very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and
add milk (may be one cup) and cook it till all the milk gets absorbed. Add
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried
coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.
16. Ulundu vada
urad dhaal
hari mirch
salt
Soak dhaal in water over night. Grind dhaal in little water.
Then make vada shape and deep fry in oil.
17. Adai
Rice - ½ cup
urad dhaal - ¼ cup
chana dhaal - ¼ cup
thoor dhaal - ¼ cup
yellow moong dhaal - ¼ cup
red chillis
19
salt
Soak everything in water over night. Grind with little water.
18. Dhaal vada
urad dhaal -
chana dhaal -
red chillis -
Following is the thread test (tar) to check required consistency of syrup (chashni). If no thread is formed, but there is
stickiness in the syrup when tested, then it is 3/4 tar (thread). This consistency is generally used in dipping sweets like,
gulabjamoon, boondi, jalebi, imarti, etc. Boil some more and when 1 tar forms, it is used in soaking pancake pancakes like
malpua. On further boiling two tars are obtained and this is used in sweets like burfis, mohanthal, etc. At this stage a drop
of syrup dropped on a plate will form a soft ball when cooled. After this stage do no stir briskly and continuously or the
sugar will recrystallise. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on
sweets like balushahi, surti ghari, etc. At this stage when the syrup is dropped in a plate it will form a hard ball when
cooled. Following are the steps shown to make sugar syrup (chashni) in the right way.
a.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.
b.Put both in a deep saucepan to boil, stirring occasionally.
c.When the mixture comes to a boil, add 1/2 cup milk.
d.When a thick scum is formed on the surface of syrup, it is time to strain.
e.Always use a metal strainer or moist cloth to strain the hot syrup, never plas tic.
f.Put back to boil, checking the consistency required as above.
g.Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.
h.Use as required in the recipe. Make syrup side by side of making the recipe, reheating the syrup too many times will alter
the texture of the resulting sweet dish. To save time, prepare the syrup on a second burner, while making the rest of the
[ Pobierz całość w formacie PDF ]