ONION RINGS

 

 

 

Onion rings are delicious evening tea time snack. Though it tastes somewhat similar to bajji due to half of the ingredients being same. The shape of onion ring is so appealing that we get get tempted so easily.

 

Ingedients:

 

Onion -  2 big size

Besan (kadalai mavu) - 1/4 cup

Maida - 1/4 cup

Corn flour - 1 tbsp.

Bread crumbs- 1/2 cup

Chilli powder- 1 tsp

Salt - 1 tsp

Sodium bi carbonate- 1 pinch.

 

 

Cut onion into rings.

Mix besan, maida, corn flour, bread crumps, chilli powder, salt, sodium bicarbonate into thick mixture.

Meanwhile dust the onion with maida and keep it aside.

Now dip these onion in the mixed besan mixture and coat it with bread crumbs.

 

It is ready for deep frying.

Drain it in tissues paper and the onion ring is ready now.

 

ENJOY!!!!

 

POORI MASALA

 

 

Who is not fond of poori masala. This masala is a perfect match for poori. This can be eaten with chapatti also.We will now learn to do this poori and masala step wise.

 

 

Ingredients:

 

 

Boiled potato - 4 nos.(don't mash after cooking, but cut into cubes).

Carrot - 1/4 cut into smallpieces

Big onion- 1 cut into thin stripes.

Tomato - 1 small piece

 

 

 

 

 

To temper:

 

Oil - 2 tsp

Mustard - little

Jeera - little

Chana dal - 1 tbsp.

Urad dal - 1 tsp

Turmeric powder - pinch.

Garlic -  4-5 pods

Green chilli - 3

curry leaves - 4 or 5 leaves

 

 

PROCEDURE:

 

 

1) After  tempering as shown in the above picture  add turmeric powder, tomato and carrot and give it a fry for 2-3 mins.Add little salt to vegetables.

 

 
 
3)Then add boiled potato cubes and pour 2 cups of water and let it boil for 10 mins in medium heat.Add necessary salt.

 

 

Now finally add cornflour mixed with water for thickening..

 





Now the yummy masala is ready

 

POORI

 

I made medium sized poori due to the  size of the pan I had. As everything was in packing kindly bear with my dishes .They are not as attractive to display.Mixing for poori is the same as for chaapthi but I added little rava to that to make it pluffy for a long time. You can add hot oil when mixing the dough  for extra crispness.

 

 



                                (This picture is from other source. Somehome I missed taking snap of this step.I will POST my own picture during my next poori making process).



    

 

Now after deep frying in the oil the poori turns out too fluffy.

 



SERVE HOT AND ENJOY!!!! 

 

 

VEGETABLE FRIED RICE

 

STEP 1 INGREDIENTS

Cooked basmati rice - 1cup

onion - 2 cut into long strips

carrot - 1/2 cut into julienne

cabbage - 3 inch cut into julienne

capsicum - 1/2 cut it lengthwise

Green chilli - 2 nos.

 

Ghee - 1 tbsp.

soya sauce - 1tsp

chat/ tandoori masala - 1/2 tsp

coriander powder - 1/2 tsp

salt - 1 tsp

Jeera

coriander leaves (to garnish)

 

Procedure:

 

 

Cut the vegetables into thin long strips.

In  a pan heat ghee/oil and add jeera, onion, green chilli and fry until the onion becomes transparent.

 

2.Then add all the vegetables one by one and fry without changing the colour and crispness of the veggies. Add salt accordingly only for vegetables.

 

 

 

3.Once all the veggies are well cooked, incorporate cooked basmati rice slowly.

 

4.Now add coriander powder, chat masala/tandoori masala powder, soya sauce, white pepper powder

 

 

5.Mix well slowly on a low heat until all the vegetables and rice are evenly mixed with powders.Garnish with a spoon of ghee and coriander leaves.

 

 

 

 Vegetable fried rice is ready to serve.

 

 

 

 

 

 

 

 

 



ASOKA HALWA

 

 

 

 

Asoka is a mouth melting sweet usually done for marriages. It consumes little extra ghee than usual for its softness. It is worth to try once in a while as it needs little patience for stirring halwa. But I bet it will surely a big hit if done for occasions or party. Just it needs little arm exercise otherwise it will get burnt .The main ingredient of this is moondhal.

 

Now lets see the method of making halwa.

 

STAGE 1  PREPARING  MOONGDHAL:

 

Moong dhal    (pasi paruuppu )  1/2 cup.

 

1. Take 1/2 cup of moondhal.Dry fry until it gets warm.
2. Soak the fried dhal for 1/2 an hour.
3. Pour only little water (1/2 cup) for boiling in pressure cooker.
4. Pressure cook for 2 whistles and simmer it for 5 mins and switch it off.
5. Let the cooker cools down.Open the lid after 15mins or so.
6. Now mash the cooked dhal with potato masher or give a run in the mixie.

 

Frying the dhal makes it more flavorful. Soaking it will hep to get boiled soon.Adding little water for cooking makes the dhal to be non mashy and the texture will be soft gainy.

 

STAGE 2 :



 

Wheat flour - 1/2 cup

Sugar- 1 cup

Mixed nuts/almond/cashew - 2 tbsp.

cardomon - 3 nos.

 

Dry fry the wheat flour until the raw smell goes off.

 

 

 

Take 1 cup of sugar in  a pan and add 1/2 cup of water to it and let it melt.

 

                                                                                        until you get one sting consistency.

 STAGE 3

 After getting one sting consistency add fried wheat flour and let it cook in the hot sugar syrup.Stir continuously without forming lumps. Now add little ghee to the whet flour.It will give a nice flavour.

After this step add the gound moong dhal.

 

 

 

Add some more ghee and fry until the ghee oozes out.

 

 

 STAGE 4:

 

Adding nuts. In another  pan add the remaining ghee and when its heated up add the nuts.

 

 

 

Now transfer to the moong wheat halwa.

 

 

 

Now Asoka halwa is ready to serve or eat.Enjoy

This Asoka halwa is without adding any colour.

VENPONGAL WITH SAMBHAR

 

Venpongal is a tradition south indian breakfast as well as festive food. It is easy to do and comfort for stomach also. It is very famous in hotels along with idly,sambhar and medhu vada. Recently I ate this as a part of mini tiffen in a hotel (AAB)in Bangalore. The taste of pongal in the hotel was splendid. It was in my mind for quite a long time and when I did this at home  next time I tried to bring that taste by adopting several changes. So this recipe has the authentic  taste and consistency if we follow each step carefully.

 

 

 

STEP 1 INGREDIENTS:

 

Raw rice - 1 cup

Moong dhal - 1/4cup

Ghee+oil -4 tbsp.

Jeera - 1 tbsp.

Peppercons- 4-5 nos.

ginger - 1"

Cashew - 10 nos.

Pepper   Jeera powder - 2 tsp.

Curry leaves.

Salt- 1 1/4 tsp

 

 

In this picture, I have fried moong dal with little ghee. Meanwhile soaked rice for 1/2  hour.

 

1. Fry moongdal with 1/2 tsp ghee until the aroma comes and transfer it to a plate before it turns brown.
2. Soak rice for atleast 1/2 hr so that the rice will get boiled soon.
3. Prepare the other ingredients as mentioned above.

 

STEP 2 COOKING RICE:

 

 

 

 

 

1. Take a cooker vessel add soaked rice after draining that water.
2. Add 41/2 cups of water to that.
3. Add fried moong dhal to the rice.
4. Pressure cook the mix for 3 whistles and simmer it for 8 mins.
5. Switch off the stove after simmering.
6. Let it cool for 15 mins or until the pressure is released. Open the cooker and mash it well and let it cool down  completely.

 

 

MASHED RICE

 

 

STEP 3 TEMPERING:

 

 

 

Take a pan add full ghee +oil.

Add Jeera,pepper,curry leaf,cashew and fry till cashew changes light brown.Now switch off the gas and add pepper jeera powder.

Immediately  pour it on the mashed rice.

 

 

 

When the rice gets cooled off well  and if you feel that  the consistency has become thick, add 1/2cup of boiled hot water to it at this stage and mix vigorously so that lumps do not form.

Next important tip is serve hot.

 

 

 

 

SAMBHAR

 

Though I didn't take the stepwise picture of sambhar, I want to mention that,  the  sambhar which accompanied pongal that day is a regular sambhar sans toor dal and it so  went well.

 

Method:

 

Tamrind extract thin - 1 cup

Sambhar powder - 1 tsp

Drumstick/ carrot - 1 number

MTR kuzhambhu powder - 1 tbsp

coconut - 2 tbsp.

daniya powder - 2 tsp

 

As usual tempering of mustard,curry leaf and chana dal.

 

Take tamarind juice boil, add sambhar powder and veg.Boil it for 10 mins. Add mtr powder add water if the tamarind water is evaporated. Let it boil. Now grind coconut to fine  paste.Add it to the boiled sambhar mixture. Sprinkle daniya powder. Yummy sambhar is ready.Temper in ghee.

 

 

 

 

 

 

 

 

 

 



ALMOND BUTTER COOKIES

 

This is the first eggless baking I learnt from indusladies. I am not at all familiar with using oven but later I developed interest in  the usage of oven only by this recipe because my entire family loves this cookies. I do it often though it has high calorie content. Its very easy and tasty. Now lets go through the preparation.

 

STEP 1 INGREDIENTS:

 

All purpose flour/Maida - 1 1/2 cup

Rice flour-1/4 cup

Almond powder - 1/4 cup

Salt - pinch

unsalted butter - 1 1/2 stick

Castor sugar - 1 cup

 

 

 

STEP 1 BUTTER @ROOM TEMPERATURE:

 

 

Take butter at room temperature and whisk it with electric or hand mixer vigorously.

 

Add castor sugar to it and whisk until fluffy.

 

 

 

 

Now add all the rest of the things under ingredients sections into the sugar+butter mixer.

 

 

 

Now again whisk using the mixer.You will get bread crumb consistency. Than using hand make a soft ball.

 



 

 

 

Meanwhile prepare the cookie sheet with little oil. Make small balls and flatten it.

 

 

 

 

keep it in the pre-heated oven for 350 degrees for 13-15 minutes.

 

 

 

After 10 mins keep checking the ovenas it may vary from one gadget to another.Insertknife to check ifit comes out clean.

 

Then let it cool for 1/2 hr to get cripy, crunchy cookies.

 

 

 

PLEASE HAVE A BITE.