UPPU SEEDA

UPPU SEEDA

Ingredients:

• Raw Rice Flour - 2 cups

• Urad dal Flour - 3 tsp

• Butter - 1 tbsp

• Chilli Powder - 1 tsp

• hing - 1/4 tsp

• Seseme seeds - 1/2 tsp

• Salt - As needed

• Oil - for Deep Frying

How to make Rice & Urad dal Flour :

• Soak the raw rice in water for for 3 to 4 hrs, drain the water completely and spread it in a cloth to dry. then grind it in a mixer into fine powder.

• sieve it and keep aside.

• Then roast the rice flour till it becomes hot to touch. Should not roast the flour for long time until color changes.Nearly ,it will take minimum 2 mins to roast the flour.

• Dry roast ural dal till it becomes golden brown. Then grind it in a mixer to fine powder and sieve it and keep aside.

Method:

• In a bowl, add Rice flour, Urad dal flour, butter, chilli powder, salt, hing, seseme seeds and mix it well.

• Sprinkle some water and make it into smooth dough. 

• Then, make peanut size balls. all the ball should be in same size balls.should not make smooth balls. it should be roughly made(with in 2seconds have to make the rough balls to avoid busting)

• if u make smooth ball then it will be busting(important to follow this correctly)

• Let the balls dry for 15 mins.(to avoid busting)

• Heat the oil in kadai , then fry the balls in low flame, should not fry in high flame.

• Keep stirring the balls, (because all the balls should be in same color) after that bubble sound stops(like below image) then, take the balls from the oil using laddle and absorbs the oil in tissue papper. 

• Serve the crispy uppu seeda and store it in a airtight container.

Tips:

• Do not Fry the balls wet.

• Do not make smooth balls to avoid busting.

• Fry in a low flame.take care while deep frying.

Kritikakitchen.blogspot.com

Mutton Kola Urundai

KOLA URUNDAI(MUTTON BALLS FRY)

                         Mutton kola urundai is also known as mutton keema balls. This is one of the most famous chettinad spl recipe. This is one of my fav recipe and i have tasted very first in my aunty home . Very yummy .I have learned this recipe from my aunty .I liked it very much. Often i used to cook this in my home. So try it in your home and taste it .Surely you get addicted to this balls. Follow all the ingredients correctly i'm damn sure you will not go wrong.

Ingredients:

• Minced meat - 250 grams
• Onion - 1 
• Green chiilies - 4 no's
• Red chilies - 4 no's(fried)
• Ginger-garlic paste - 2 tsp
• Gara masala powder - 1/2 tsp
• Turmeric power - 1/2 tsp
• Puffed bengal gram dhal( roasted pottu kadala) - 2 tbsp + 1/2 tbsp
• Fennel Seeds - 1/2 tsp (crushed)
• Egg - 2 no's
• Curry Leaves- 2 spring
• Salt - needed
• Oil - deep frying.

Method:

• Wash the Minced mutton thoroughly and sqeeze out the water and keep it aside.

• Chopped the onions,green chillies and curry leaves and keep aside.

• In a pan, add oil then add onion,ginger-garlic paste,curry leaves saute it for 2-3 mins and keep aside.

• In a pan, add the minced meat, turmeric powder, salt with half cup of water. Close the lid and cook for 10-15 mins.

• Squeeze out the water from cooked minced meat and grind it in the mixer without adding water and keep aside.

• Use a mixer to grind the fried red chillies and puffed bengal gram seperately.

• In a large bowl, add salt, puffed bengal gram powder, fried red chilli powder, crushed fennel seeds, sauted mixture ,white egg and atlast ground mixture. Mix all the ingredients together.

• Make small lemon sized balls from the meat mixture and deep fry in oil in batches till golden brown and serve hot. 

kritikakitchen.blogspot.com

Soya Chunks Biriyani/ Soya Vegetable Biriyani

SOYA CHUNKS BIRIYANI / SOYA VEGETABLE BIRIYANI

                       Soya chunks is also known as meal maker is a textured vegetable protein(TVP). It is easy to cook with high protein and fibrous food.It contains  I used to make different recipe's with soya chunks like veg.biriyani , soya 65, kurma etc. One of my favorite recipe im going to share with you soya chunks biriyani.try and taste it.

Ingredients:

• Basmathi rice - 1 cup

• Water - 2 cups

• Onion - 2 no's (cut length wise)

• Tomato - 1 no (chopped)

• Soya chunks - 1/2 cup.

• Mixed vegetables - 1/2 cup (cut lengthwise)

• Green chilli - 1 no

• Ginger & Garlic paste - 1 tsp

• Chilli Powder - 1 tsp

• Turmeric Power - 1/4 tsp

• Mint leaves - 1/2 cup

• Lemon juice or Curd  - 1 tsp

• Ghee - 1 tbsp

• Oil - 1 tbsp.

• Salt - 1 tbsp.

Spices:

• Bay leaves - 1 no

• Cloves  - 1 no

• Green cardamom - 1 no

• Cinnamon stick - 1 inch

• fennel seeds - 1/2 tsp

Methods:

• Soak the Soya chunks in hot water for 10 to 15 mins. squeeze the water from each and every soya chunks and keep aside.

• Soak the Basmathi rice in water for 20 mins .In that mean time proceed to the below procedure.

• In a pressure cook , heat oil and add all the spices. Let them fry for few seconds.

• When they crackle, Add the Onions and saute till it turns transparent.

• Then , add ginger & garlic paste,tomatoes and saute it for 2mins.

• Add green chillies, mixed vegetables, drained soya chunks, mint leaves, chilli powder , tumeric powder, salt and saute it for 5 mins.

• Atlast, add the drained basmathi rice and saute it for 2 mins , then add 2 cups of hot water and lemon juice  . 

• let them boil for 3mins (now taste the water, if needed add salt as per your taste) , mix well and cover the pressure cook with the lid and leave pressure cook for 2 whistle.  

• Open the pressure cook when the steam completely releases. mix it well without breaking the rice.

• Serve hot with raita or chips.

Kritikakitchen.blogspot.com

COCUNUT MILK RICE

COCUNUT MILK RICE(THENGA PAAL SAADHAM)

                        Cocunut milk rice, is quite easy to prepare. prepare this recipe in weekends and save time and spend with your loved ones. Cook tasty foods and enjoy the day. I would like to prepare on saturday and will serve for my family.

Ingredients:

• Basmathi rice - 1 cup.

• Cocunut Milk - 2cup.

• Onion - 1 (Cut lengthwise).

• ginger - 1 tbsp (chopped).

• garlic - 1 tbsp (chopped).

• Green chillies - 2.

• cashew nuts - 10 (To Garnish).

• Cinnamom - 1 stick.

• cloves - 1.

• Green Cardamom - 1.

• Bay Leaf - 1.

• Fennel seeds - 1/2 tbsp.

• Ghee - 1 tbsp.

• Oil - 2 tbsp.

• salt - 1/2 tbsp.

Method:

• Soak the rice in water for half n hour and drain the water completely.

• In that meantime, In a pressure cooker, pour oil and ghee together. 

• Then, add the all the spices, let them fry for 1 min.

• Then add ginger & garlic chopped ,onion and green chillies and fry for 2 to 3 mins.

• Atlast, add the drained basmathi rice and fry for 1 min ,then pour counut milk in cooker.

• Add salt and close the cooker, keep the pressure cook for 2 whistle.

• Serve hot cocunut milk rice with Kurma.

kritikakitchen.blogspot.com

BREAD OMELET

BREAD OMELET

                                       Bread omelet is quite easy to prepare, I love it so much. Most of them like to eat bread omelet for breakfast as well as for evening snack.  

Ingredients: 

• Bread slices - 3
• Eggs – 3
• Turmeric powder – ½ tbsp
• Red chilly powder – ½ tbsp (Optional)
• Green chilly – 2 (Chopped)
• Onion(medium size) – 1 (Chopped)
• Salt – As needed
• Oil – As needed.

Method:

• Take a bowl , add tumeric powder , salt and little water mix well. Then break the eggs and add to the mixture.

• Beat the eggs very well and there should not be any lumb of spices.

• Add the finely chopped onion and green chilly into beaten eggs. Mix it well and keep aside.

• Use the pan or toaster to toast the bread. Then add oil in the pan pour some part of beaten eggs and spread it well like square shape.

• Keep the bread above the omelet then add beaten egg on the otherside of bread. let cook for 3min.

• Healthy and tasty bread omelet is ready for breakfast.

kritikakitchen.blogspot.com

 
 
 

BADUSHA

                                                                 BADUSHA

                                  Badusha is a popularly Indian sweet sold in almost all the sweet stores across the country. It is a flaky, puffy, round shaped, golden colored sweet meat that is popularly known as Badusha in the south and Balushahi in the north. It is an easy recipe to prepare badusha. My mom favourite is poori shape, I would like to prepare and serve for her all time when she prefer to eat. Often in wedding function they will provide badusha. Happily try this recipe and serve for the loved ones.

Ingredients:

• Maida – 2 cup
• Baking soda – 2 pinch
• Kesari color – 1 pinch(optional)
• Cardamom powder – 1 pinch
• Fresh butter - ½ cup
• Water – As needed
• Oil or ghee –  for deep frying.

Sugar Syrup :

• Sugar – 1½ cup
• Water – ¾ cup
• Lemon juice – 1 tbsp
• Saffron – ½  pinch
• Cardamom powder –  1 pinch.

Method:

• In a wide bowl, add melted butter, baking soda and cardamom powder, mix it well.

• Now add maida, mix it well, it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10mins. Make lemon sized balls and keep aside.(while making balls it should not get cracks, at the same time should not knead for a long time).

• Start shaping the badusha’s by pressing the balls, making a dent with your thumb in the middle and keep aside.

• You can make decorative ends as swirls or simply just like mini badusha, big badusha or poori shape as shown in the above image.

• While you making the shape, badusha must be smooth. There should not must cracks because, when we fry the badusha’s in the oil, the cracks would open up big and sometimes they may even start to break.

• Add sugar water in a pan to make the sugar syrup. When the sugar syrups forms to a one string consistency then add saffron strands, cardamom powder and lemon juice(to avoid crystallization), keep aside.

• Heat oil for deep frying, add a small piece of dough into oil. If it rises immediately that is the correct stage, the oil is ready for deep frying. Turn off the flame. Now slowly add 3 to 4 badusha’s into hot oil and allow them to rise to the surface of the oil. 

• Once the badusha’s surface to the top of the oil, turn on flame to low and cook on one side. Atlast, only once turn the badusha's to other side to cook for few seconds.

• Using a slotted ladle, to remove the badusha’s from the hot oil and place them grntly in the warm sugar syrup. Dip well on both sides, keep immersed for 2 mins then transfer it to a tray.

• Once the sugar syrup turns non sticky you can take and store them in an air tight container. It tastes too good when left for 2-3 hours, only then the sugar syrup gets sets well inside.

Tips:

• Do not fry the badusha's in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10mins to get a very soft dough and also fry in medium low flame.

• Badusha's with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.

• Poori shape will be crispy, if we served on the same day and that shape will be available only in few shops.

• Big badusha and for poorni shape, i din't add color to it ,its natural. when you add color to badusha then it will look like my mini badusha color(view above).

• Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.

• Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself. 

kritikakitchen.blogspot.com

RIBBON PAKODA

RIBBON PAKODA (OLA PAKODA)

                                            Ribbon pakoda is also known as ola pakoda, its an crispy tea time snack, every year Krishna jayanthi I used to prepare ribbon pakoda. Love to prepare and share with my loved ones.

Ingredients:

• Bengal gram flour – 1 cup

• Rice flour – 3 cup

• Red chilli powder – 2 tbsp

• Asafoedita – 2 pinch 

• Sesame seeds – 1 tbsp(Optional

• Butter – ¼ cup 

• Oil – as needed( for deep frying) 

• Salt – As needed

Method:

• In a wide bowl, add the rice flour and gram flour.

• Add in the red chilli powder, salt, sesame seeds, butter and asafoetida.

• Mix this into a soft dough using water.

• Heat the oil for deep frying in a kadaai.

• Add a portion of dough in the murukku press (use the ribbon pakoda slit) and make a round layer in hot oil.

• When it is done on one side flip this carefully using the ladle.

• When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.

• Repeat this for the remaining dough.

• Let the murukku comes to room temperature and then, store it in a air tight container.

Tips:

• While adding a portion dough into muruku press ,spray water slightly on it to make the dough soft and proceed.(because, Bengal gram will give dough tightly).

• If the ribbon pakoda turns very hard to bite, it means the amount of butter you added to the dough is not enough. Add 1-2 tbsp more and make the next batch.

• You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(roasted gram) powder in the recipe instead of 1 cup of fried gram powder.

• You can use roasted gram power instead of using Bengal gram flour .add ginger-garlic puree(1 tbsp) taste will be different.

• You can store them as they are in the image or break them into pieces and store. 

                                                      kritikakitchen.blogspot.com

SPICY(KARA) KUZHI PANIYARAM

SPICY(KARA) KUZHI PANIYARAM

Ingredients:

To Make Batter:

• Raw Rice – 1 cup
• Boiled Rice or Idli Rice -1 cup
• Urad Dal – ¼ cup
• Fengreek Seeds – 1 table spoon

To Add into Batter:

• Oil – As needed
• Musterd seed – 1 tbsp
• Urad dal -  2 tbsp
• Bengal gram – 2 tbsp
• Onion – 1 (chopped)
• Green Chilies – 5 (Chopped)
• Ginger – 1 inch (Chopped)
• Cocunut – 5 tbsp (Grated or Chopped)
• Salt – As needed
• Curry leaves - 1 string. 

Method:

• Soak both rice and  Urad dal together in enough water for 3 to 4 hours.

• Grind it to coarse and thick  batter, add required salt to batter mix well and let it stand covered overnight like Idli batter.

• Keep them aside for 10 to 12 hours for fermentation. The batter will be raised twice the quantity, so make sure the container has enough space.

• Heat oil in a pan add the mustard seeds,Urad dal, Bengal gram and atlast,  add all the ingredients from (add into batter).

• Fry it for 2 minutes with low flame

• Add this mixture with batter. Mix them well

• Heat the paniyaram pan and apply half teaspoon of oil in each kuzhi (hole). Fill in the batter into each hole and add oil in drops into the sides of each kuzhi (hole).

• Turn when the sides turn golden brown

• Now the hot kara paniyaram is ready to serve with Coconut chutney or spicy (kara) Chutney.

Tips:

• Instead of using grated cocunut you can also cut them into thin slivers and further chop them before adding to the batter as it will provide a good crunch while eating.

• Always cook over low flame.

• instead of using the above batter, you can use idli batter and add half cup rava(sooji) into it .keep them aside for 1 hour and proceed to the same process as i said earlier.

kritikakitchen.blogspot.com

BEET ROOT HALWA

BEET ROOT HALWA

                                  Beetroot Halwa, is a delicious pudding that is made from grated beetroot simmered in milk and spiced with cardamom powder. Beetroots are highly nutrious and “cardiovascular health” friendly root vegetables. Its nutrition benefits come particularly from fiber, vitamins, minerals.

Ingredients: 

• Beetroot (coarsely grinded or shredded) – 2 cup

• Milk – 1 cup

• Ghee – 5 tbsp

• Sugar – ½ cup

• Cardamom powder – ½ pinch

• Cashew nuts – few (To garnish). 

Method: 

• Roast the cashew nuts and set aside for the garnish.

• Melt the 3 tbsp ghee in a frying pan on medium heat.

• Add the coarsely grinded or shredded beetroots and stir-fry about eight minutes till raw smell goes.

• Beetroot should be cooked and slightly changed in color.

• Add the milk and cooked well. This will take to ten minutes.

• Next add the sugar,and stir-fry for another three to four minutes until the halwa starts to leave the sides of frying pan.

• Atlast, add 2 tbsp ghee, cardamom powder and garnish with cashew nuts.

Tips:

• Beetroot Halwa can be served hot.

• Beetroot Halwa can be refrigerated and ready to serve, when warm.

                                                kritikakitchen.blogspot.com

CARROT HALWA (GAJAR HALWA)

                         Gajor (carrot) halwa also known as gajrala is a traditional Punjabi dessert made with carrots and milk. Gajor halwa is delicious warm or cold.

Ingredients:

• Carrot(Coarsely grinded or shredded) – 2 cup

• Milk – 1 cup

• Ghee – 5 tbsp

• Sugar – ½ cup

• Cardamom powder – ½ tbsp

• Roasted cashew nuts – few (To garnish)

Methods:

• Roast the cashew nuts and set aside for the garnish.

• Melt the 3 tbsp ghee in a frying pan on medium heat.

• Add the coarsely grinded or shredded carrots and stir-fry for about eight minutes till raw smell goes.

• Carrots should be cooked and slightly changed in color.

• Add the milk and cooked well. This will take about to ten minutes.

• Next add the sugar, and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.

• Atlast, add 2 tbsp ghee , cardamom powder and Garnish with cashew nuts.

Tips:

• Gajar Halwa can be served hot with vanilla ice cream.

• Gajar halwa can be refrigerated and ready to serve when, its warm.

kritikakitchen.blogspot.com

Kanchipuram Idli With Onion chutney

KANCHIPURAM IDLI

                                                                                                                   

Ingredients:

• Raw rice (Grind Like Rava and keep aside) - 1 cup
• Idli rice or Boiled rice -1 cup
• Urad dal (white,whole) - 3/4 cup
• Fenugreek seeds -1 tsp
• Salt - As needed

Mix Ingredients into batter: Ghee - 2 tbsp Gingelly oil - 1 tbsp black pepper - 1 tbsp (Crushed) Jeera - 1 tbsp cashew nuts - few Curry leaves - 1 spring Asafoetida - 2 pinches baking soda - 1/2 pinch ginger - i inch (chopped)

Method:

• Soak urad dal & methi seeds, boiled rice as we soak for the regular idli. You can soak together and grind too, I have tried both ways, but I prefer soaking separately and grinding separately as I do for the regular idli. This way it comes out really good with full flavour. If you are comfortable soaking together and grinding, then you can do so, but the texture comes a bit denser than grinding separately. Either way, grind it coarsely.

• After that, add raw rice rava into the idly batter.

• Mix and keep in a large vessel overnight for fermentation.

• Before making, spoon the batter using ladle and mix required salt and the items given under ‘Mix ingredients into batter’  as needed and mix gently. Do not over mix. 

• Boil water in idli pot and I used my cooker inner vessel, lined with a aluminium foil at the bottom. This makes easy for taking out the idli after steaming. You should grease the vessel as well. Pour batter to it, say 1 & 1/2 inches height.

• Steam for 15 – 20 mins until the tooth pick (or a knife) inserted comes out clean. Let it be for a minute aside and invert in a clean platform. You can run a knife through the sides to make it easy for the idli to come out when you invert.

• You can cut into triangles like pizza wedges, circles,semi circles or like me.

Tips:

• You can pour the batter in greased tumblers or bowls or steam as usual in idli plates as well. 

• Make sure you grind coarsely like rava/ semolina/ sooji, otherwise texture wont be the same.

• Jeera and pepper will give taste to idli.                                                                                 kritikakitchen.blogspot.com

Dry Gulab jamun

DRY GULAB JAMUN

Ingredients:

• Milk powder – 2 cups
• Maida flour – ½ cup
• Baking soda – 1 pinch
• Salt – 1 pinch
• Ghee – 2 tbsp
• Evaporated milk – ¼ cup

Sugar syrup:

• Sugar – 1½ cup
• Water – ¾ cup
• Cardamom powder – 1 pinch.

Methods:

• Take mixing bowl,add milk powder, maida flour,ghee,milk,salt,baking soda, evoparated milk.knead them well.

• Knead well till the dough should be soft and peal able. 

• make it into small balls.

• Fry the balls in oil or ghee into golden brown,stain the oil and take it out. 

• Put the fried balls into the sugar syrup and keep it aside for 2-3 hours,so that it observe the syrup completely. 

• Set it in the fridge before serving. 

• Here is the soft and tasty dry gulab jamun is ready to taste.

kritikakitchen.blogspot.com