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Saturday, August 29, 2020

Chocolate Icecream

Ingredients:
1 1/4 liter Milk
3 Tbs cup Cocoa powder
1/2 Tbs Custard powder
2 Tbs Corn Flour
3 - 3.5 cups Sugar
1/3 tsp Venilla Essence
1 tsp instant Coffee powder / 2 tsp Coffee decoction
1/4 cup Choco Chips

Recipe:
Put 1 liter of milk and bring it to boil. Keep this in low flame for about 15 mins.

Put remaining 1/4 liter milk in a mixer. Add custard powder, corn flour, cocoa powder, and grind them for few seconds. Add coffee decoction and Venilla Essence and mix them well.


Put this mixture to a boiling milk and mix them well. Bring this to boil and keep it in low flame and stir it continuously for about 5-10 mins. Keep it aside for about one hour until it comes to room temperature.


Keep stirring the mixture frequently until it comes to room temperature. Transfer this to freezer safe container.

Keep it in a freezer for about 3-4 hrs. Mix it properly, add choco chips and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy ice-cream)


Serve it as it is or decorate with some nuts / choco chips / chocolate syrup and serve. The above mentioned ingredients will serve around 10 cups of ice-cream.

Saturday, August 22, 2020

Avalakki Vade (Pakoda) / Beaten Rice Fritters / Poha Fingers

Ingredients:
1 cup thick Beaten Rice / Avalakki
1 - 1.5 cups thin Beaten Rice / Avalakki
3 medium sized Potatoes / Aloo / Batate
1 large Onion
6 - 8 strands of Coriander leaves / Kottambari Soppu
6 - 8 strands of Curry leaves / Kari Bevina Soppu
Pinch of Asafoetida powder / Hingu
1 tsp Ginger Garlic paste / Finely grated / chopped Ginger & Garlic
3 - 4 Green Chillies
Salt to taste
Pinch of Cumin seed powder / Jeera powder
1/2 - 1 tsp Chilly powder
1/2 tsp Chat Masala
1/4 - 1/2 tsp Garam Masala
4 tsp Rice flour / Akki hudi
2 - 3 tsp Bengal Gram flour / Besan flour / Kadle hudi
Oil

Recipe:
Cook potato in a pressure cooker. Once the pressure goes off, remove the outer cover of potato, mash it, add salt, chilly powder, cumin seed powder, garam masala, chat masala and mix them well and keep it aside. Put around 3-4 cups of water to thick beaten rice, mix well and drain the extra water and keep it aside. Put thin beaten rice in a mixer and crush it as shown in the picture below.

Chop onion, green chillies, curry leaves, coriander leaves into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add ginger garlic paste and fry it for few seconds until it turns light golden in color.

Add asafoetida powder, chopped green chillies, curry leaves and mix them well. Add chopped onion switch off the flame and mix them well.

Add soaked beaten rice, cooked potato mix, crushed beaten rice, onion masala, chopped coriander leaves, rice flour, bengal gram flour, salt in a vessel and mix it well. The consistency of the batter should be thick as shown in the picture below.


Take lemon sized balls and pat them into round shape in your hand as shown in the picture below.

This can also be prepared like fingers as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put prepared batter in hot oil. Fry both the sides of Pakoda until it turns to golden in color. (Note: If the oil is not hot or prepared batter is not thick, it will leave into the oil)


Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will make around 30 Pakodas.

Saturday, August 15, 2020

Aloo Dum Biriyani (Using Pressure Cooker)

cIngredients:
1.5 cups Basmathi / Sona Masuri Rice
1/2 - 3/4 KG Baby Potatoes
1/2 tsp Turmeric powder
1 large sized Onion
12 - 15 strands of Coriander leaves
8 - 10 strands of Mint leaves
1 - 2 Green Chillies
3 - 4 tsp Biriyani Masala powder ( I have used SRR(biriyani/pulav masala) and Priya brand)
1 tsp Ginger Garlic paste
1/2 tsp Cumin seeds
4 cloves
Few Cinnamon pieces
1 Ansi seed
2 Bay leaves
1 - 1.5 cups Yogurt / Curd
Salt to taste
10 - 15 broken Cashew nuts / Godambi
3 - 4 tsp Oil
1/4 cup Ghee

Recipe:
Peel the potatoes, prick them and put it in a bowl containing water. Drain the water and keep them aside.

Cut the green chillies into two halves. Chop coriander leaves and mint leaves into small pieces as shown in the picture below. Wash the rice in water and keep it aside.

Put 3-4 tsp oil in a pan and heat. Put the potatoes and fry them in medium flame for about 3-4 mins. 

Add 1/4 tsp turmeric, little amount of salt and mix them well. 

Fry this in low flame until they turn light golden in color as shown in the picture below.

Add cumin seeds, cloves, cinnamon pieces, bay leaves, ansi seed, cashew nuts, ghee and heat. Fry them in medium flame for about 1-2 mins. Add ginger garlic paste, green chillies and fry them for about 1-2 mins.


Add chopped onion and fry them in medium flame for about 4-5 mins. 

Add salt, 1/4 tsp turmeric powder, chopped coriander and mint leaves, biriyani masala and mix them well. Fry this in low flame for about 1-2 mins.
Add washed rice and mix them well. Fry this mixture in low flame for about 2-3 mins. 

Add the fried potatoes and mix them well.

Add the curd/yogurt and mix them well.

Add the water (3 cups for Sona Masuri Rice /  2 1/4 cup for Basmathi Rice), salt and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Remove the lid, once the pressure goes off and then mix well.

Serve hot along with any Raitha. The mentioned ingredients will serve around 5-6 plates of Biriyani.

Saturday, August 8, 2020

Rice Tortilla / Tukkudi

Ingredients:
4 cups Rice flour
2 - 3 Red Chillies
5 - 6 strands of Curry leaves
2 tsp Kasuri Methi / Dried fenugreek seeds
1.5 - 2 tsp Oregano Mix
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
Big pinch of Asafoetida
Salt to taste
2 - 3 tsp Chat Masala
Oil

Recipe:

Put curry leaves, red chillies in a mixer and crush them as shown in the picture below.


Put around 6 cups of water, salt, crushed red chillies, curry leaves, asafoetida, fenugreek leaves, oregano mix in a thick bottomed vessel and bring them to boil.

Add rice flour gently and mix them well, making sure that it doesn't make any lumps.


Transfer the dough to another vessel and keep it aside for about 20-30 mins. Make lemon sized balls as shown in the picture below.

Roll the ball like Chapathi using required amount rice flour as shown in the picture below.

Cut the rolled Chapathi into medium large sized diamond shaped pieces as shown in the picture below. Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put cut pieces in hot oil and deep fry until they turn golden in colour.

Sprinkle chat masala and mix them well.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.