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Friday, August 21, 2015

Tamil Nadu Style Rasam




Preparation Time : 20 min
Cooking Time      : 15 min
Soak Time            : 30 min
Serves                  : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Tomatoes
टमाटर
2 Large
Toor Daal
तूर दाल
3/4  Cup
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Water
पानी
1.5 Cup
Salt
नमक
To taste
For the Masala :
Grated Coconut
किसा हुआ नारियल
1 tbsp
Cumin Seeds
जीरा
1/4 tbsp
Fenugreek Seeds
मेथी के बीज
1/4 tbsp
Coriander Seeds
धनिया के बीज
2 tbsp
Dry Red Chillies
सूखी लाल मिर्च
3
Black Pepper
कालीमिर्च
1/4 tbsp
Jaggery
गुड
1/2 tbsp
Tamarind
इमली
Size of one chickpea
Oil
तेल
1 tbsp
For Seasoning :
Ghee or Oil
घी/तेल
1 tbsp
Mustard Seeds
सरसों के बीज
1/2 tbsp
Curry Leaves
करी पत्ते
Few
Asafoetida
हींग
A Pinch
Coriander Leaves Chopped
हरा धनिया
For garnishing


Preparation :







  1. Soak toor daal for half an hour and wash well. In a cooker boil toor daal, whole tomatoes, salt and turmeric powder taking two whistles.  Mash this well and keep aside.
  2. Prepare the masala for the rasam for that you need to roast the spices using oil. Heat a frying pan in a low flame and drizzle oil.
  3. Add coriander seeds, cumin seeds, fenugreek seeds, black pepper one by one and saute. Add dry chillies and grated coconut and roast for few more minutes.
  4. Turn off the flame and allow it to cool. Blend all the roasted ingredients along with jaggery and tamarind to a fine paste.
  5. Transfer the mashed toor daal and tomatoes in to a vessel and heat in a medium flame. Add the grounded paste in it and stir once.
  6. Also add required quantity of salt and take two boils. Meanwhile prepare for seasoning. Heat a frying pan and add oil.
  7. When it is heated add mustard seeds, once it starts crackling add curry leaves and asafoetida. Add this tempering to the rasam and garnish with chopped coriander leaves.
  8. serve hot rasam along with rice, if required with a dollop of ghee.

Monday, August 17, 2015

Shahi Tukda




Shahi Tukda is a royal dessert originated in Mughal era. This dish is from the hyderabadi cuisine. Shahi means "Royal' and tukda means "A Piece" which is a kind of bread pudding.  This is prepared by deep frying the bread pieces in ghee and soaked in sugar syrup and then garnished with condensed milk and dry fruits. The original recipe of shahi tukda contains high in calories with lot of ghee and condensed milk. So I prefer to reduce the quantity of ghee by shallow frying the bread pieces instead of deep frying.  You may also like other desserts  such as Carrot Halwa, Fruit Custard and Kheer.

Preparation Time : 20 min
Cooking Time      : 25 min
Serves                  : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Bread
ब्रेड
4 Slices
Milk
गाढ़ा दूध
1/2 Ltr
Sugar
चीनी
1 Cup
Water
पानी
1/2 Cup
Corn Flour
मकई का आटा
1 tbsp
Ghee
घी
For shallow frying
Chopped Nuts
कटा हुआ DRYFRUITS
2 tbsp
Rose Essence
गुलाब जल
2-3 drops
Saffron
केसर
A pinch


Preparation :





Preparing the Rabdi :
  1. In a wide vessel boil milk. Take around 3 tbsp of boiling milk in a separate bowl and add saffron to it. Let it dissolve and change its color.
  2. Add corn flour and make a fine paste. There should not be any lumps so keep stirring continuously  after adding corn flour.
  3. Add corn flour paste into milk and mix well. Now reduce the flame to low and keep stirring until milk gets  reduce and thickens but it should be of pouring consistency.
  4. Your rabdi is ready. Allow it to cool and refrigerate to serve chilled.

Preparing Shahi Tukda :
  1. Remove the brown sides of the bread and cut into the desired shape. I have cut here diagonally.
  2. Heat a frying pan in a medium flame and fry the bread pieces both sides using ghee. I have shallow fried it, you can also deep fry them depending on your taste.
  3. The fried bread pieces should be golden and crisp.
  4. Meanwhile prepare the sugar syrup and for that you need to heat a small vessel  and boil sugar with little water. Keep stirring in between and your syrup will be ready within 12 minutes.
  5. The syrup should be medium thick . Now dip each pieces of fried bread into sugar syrup both sides for few seconds and arrange it in a plate.
  6. Pour the rabri over the arranged bread along with toppings of dry fruit mixture.
  7. Serve shahi tukda hot or chilled.



Tuesday, August 11, 2015

Egg Roll




As we all know that the origination of rolls is from the Chinese cuisine which is called as spring roll, I tried preparing my own version of  Egg roll by giving the Indian touch.  The recipe of the filling which I have given here is my own recipe. I am really very happy that it tasted delicious and I am very much pleased to share this recipe in my blog.

Preparation Time : 20 min
Cooking Time       : 15 min
Makes                   : 6 Rolls

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
To Make Roti's :
All purpose flour
सभी उद्देश्य आटा / मेडा
3/4 Cup
Whole Wheat Flour
गेहूं का आटा
1/4 Cup
Oil
तेल
1 tbsp
Carom seeds(Optional)
अजवाइन
A pinch
Water
पानी
To knead dough
Salt
नमक
To taste
For the Filling :
Eggs
अंडे
4
Onion
प्याज
2
Tomato
टमाटर
1
Garlic Cloves
लहसुन
4-5
Oil
तेल
2 tbsp
Cumin Powder
जीरा पाउडर
1/4 tbsp
Coriander Powder
धनिया पाउडर
1/2 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1 tbsp
Red Chilli Powder
लाल मिर्च पाउडर
1/2 tbsp
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Tomato Sauce
टमाटर की चटनी
1 tbsp
Coriander Leaves
हरा धनिया
Few
Salt
नमक
To Taste


Preparation :






Making Roti's :
  1. Take a bowl and add all purpose flour, whole wheat flour, salt and carom seeds and mix well. Add water  in little quantity and knead the dough.
  2. Add oil and knead again for few minutes. The dough should be elastic and soft.  Cover it with wet cloth to avoid dryness.
  3. Take a lemon size dough in hand and roll it nicely without any cracks and dusting in between. Roll it into uniform thin circle.
  4. You need to cook these roti's one by one in a tava both the sides in a medium flame. Keep the baked roti's aside.

Preparing the Filling :
  1. In a bowl beat all the eggs and keep aside.
  2. Drizzle a table spoon of oil into hot pan and add finely chopped garlic, sliced onion and saute for around a minute.
  3. Add finely chopped tomatoes and let it cook partially. Add salt and all the spice powders one by one and saute every time when you add each ingredient.
  4. Now you have to add the beaten egg slowly and in the same way you are required to stir continuously. The eggs will scramble and gets mix with all the other ingredients.
  5. Add tomato sauce and sprinkle some chopped coriander leaves and mix well.

Preparing the Rolls :
  1. Take one roti and keep in a plate. Spread few drops of oil all over and keep a small portion of the filling in between the roti and fold little bottom portion of it.
  2. Start rolling from the left side of roti until all the filling is covered. Repeat this procedure for the remaining rotis and filling.
  3. Serve hot egg roll with ketch up or any chutney's of your like.