Saturday, December 24, 2011

Pineapple kesaribath

1/2 cup semolina
1 cup pineapple juice
1/2 cup water
3 pineapple slices - diced
7-8 strands of saffron - soaked in 2 tbsp water
1/4 cup sugar (adjust based on pineapple juice sweetness)
Pinch of salt
10 cashew nuts
5 raisins
4 cardamom pods - seeds crushed

1) Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
2) Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
3) Add semolina and stir. Make sure no lumps are formed. Keep stirring until semolina completely absorbs the water. Check for sugar.
4) In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change colour. Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.

Saturday, December 17, 2011

Peanut Onion paratha

Ingredients (Serves 4):
3 cups atta - wheat flour
1 cup peanuts
1 medium sized onion - 3/4 of it finely diced, rest chopped
2 dry red chilli
1 clove garlic
1/2 inch ginger
2 tsp cumin seeds
1/4 tsp ajwain seeds
1/4 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp amchur powder
1/2 tsp asafoetida

For the stuffing.
1) In a pan, dry roast peanuts.
2) In a pan, heat a Tbsp of oil, add 1 tsp cumin seeds, chopped onion, chopped garlic, ginger, asafoetida, red chilli. Fry for a minute. Mix with garam masala powder, amchur powder, turmeric powder and peanuts. Allow it to cool. Once cool, grind it without adding water
3) In a pan, heat 2 Tbsp oil. Add ajwain seeds, fennel seeds, 1 tsp cumin seeds and finely chopped onion. Fry until onion starts to turn brown. Mix the ground peanut paste.Check for salt. Allow it to cool

For the paratha.
1) Mix atta with water, 3 tbsp oil. Check for salt.
2) Take a lime-sized dough and roll it into a 3 inch small disc.
3) Take 2 Tbsp of the stuffing and place it at the centre. Seal it by pulling the edges of the dough together and make a ball.
4) Roll it into a circular disc.
5) Heat a pan, place the paratha. Add a few drops of ghee. Flip over to the other side after a minute.
6) Add a few drops of ghee again. Once the under side is done, flip again to the other side and remove when done.
Serve with yogurt and pickle :)

Sunday, December 11, 2011

Wheat dosa

Ingredients (Serves 2):
2 cups wheat flour
5-6 cups water
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp asafoetida
1 sprig of curry leaves - chopped
1 green chilli
1/4 tsp  pepper powder
1/4 tsp red chilli powder
1/4 tsp turmeric powder

1) In a skillet, heat 2 Tbsp oil. Add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves, asafoetida. Add this to the wheat flour. Add turmeric, pepper and red chilli powder as well.
2) Add water. Mix to remove any lumps. Consistency should be like that of thick butter milk - more watery than dosa. Check for salt
3) Heat a pan(tava). Once hot, take a ladleful of batter and pour it on the pan in a spiral motion. Note that  you cannot spread the batter like a typical dosa but you'll need to pour it like a rava dosa.
4) Add few drops of oil on the dosa. Wait for 2 minutes and flip to the other side and wait again for 2 minutes.