Saturday, May 29, 2010

Mutton Chilli Chukka

Ingredients:
Mutton - 250 gm
Ginger Garlic Paste- 1 tablespoon
Red chilli powder - 2 tablespoon
Turmeric powder - 1 tablespoon
Oil - 3/4 cup
Salt - as needed

Procedure:

  • Cut the mutton into small pieces; add turmeric powder and salt and leave it for 30 minutes and then clean the pieces.
  • Add turmeric powder, ginger garlic paste, salt, red chilli powderto the mutton pieces and mix well.
  • Pressure cook till the pieces get cooked three-fourth.
  • Add oil to the frying pan, when it gets heated, add the pieces and fry till they get dry.


Note:

  • If it is lamb, then half cook it.
  • Add red chilli as per your taste.
  • This dish needs more oil to make it tastier.
  • Garam masala can be added, if needed.
Learnt from: Mrs. Padma, my mother

Saturday, May 15, 2010

Carrot Peanut Fry

Ingredients:

Carrot - 4
Peanut / groundnut - 1/2 cup (200 ml)
Red chilli powder - 2 tablespoon
Oil - 4 tablespoon
Salt - as needed



Procedure:
  • Cut carrots into small cubes.
  • Half cook the peanuts.
  • Add oil in the frying pan and add carrot pieces and saute well.
  • Add red chilli powder and salt when carrot changes colour.
  • Sprinkle little water and boil the carrots. (the pan should not be covered)
  • Add peanuts and fry till it gets golden brown colour.


  Learnt from: Lakshmi, my friend                 

Thursday, May 6, 2010

Toordal Dosa

Ingredients:
Boiled Rice - 1 1/2 cup (200 ml)
Raw rice - 1 cup
Toor dal - 3/4 cup
Urad dal - 2 tablespoon
Red chilli - 10
Salt - as needed

Seasoning:

Mustard seeds, urad dal, oil, hing / asafoetida, curry leaves

Procedure|:
  • Soak rice and dal for almost 3 hours and grind ; the consistency should be that of dosa batter.
  • Season mustard seeds, urad dal; add one pinch of asafoetida and salt and mix with the batter.
  • Add more water and loosen the consistency of the batter. (like that of wheat dosa)
  • After the dosa tawah gets heated considerably, (just like wheat dosa) pour the batter from the edges towards the centre of the tawah.
  • When the upper surface gets reddened, turn to the other side.
Note:

If you need crispy dosa, loosen the consistency of the batter.
If you need it thick like adai, thiocken the batter's consistency.
If you prefer, 2 tablespoon scraped coconut can be added.
Dosa can be made immediately after grinding; fermentation is not needed.

Learnt from: Mrs. Padama, my mother