GHEE DOSA

GHEE DOSA

INGREDIENTS(Batter preparation)

Idly rice       : 4 cups

Urad dal      : 1.25 cup

METHODS 

1. Wash and soak the idly rice and ural dal for about 3 hrs..

2. Grind the urad dal finely and then grind the idly rice.. it should be little sand like texture 

3. Once the batter is ready add salt and mix well and ferment it overnight..

 

INGREDIENTS (Dosa preparation)

Dosa batter : 2 laddle

Ghee             : 2 tsps

METHODS 

1. Take the dosa batter. (Check for consistency.. Add water and salt if required..)

2. Heat the dosa pan pour the dosa batter. Spread evenly and wait for brown shades.. garnish with required ghee and roll it without turning to the other side.

3. Crispy tasty Ghee dosa is ready to serve along with sambar and chutneys.. Happy appetite.. Keep supporting *Ferdin'skitchen*

Bottle Gourd Halwa

Bottle Gourd Halwa 
INGREDIENTS
Bottlegourd (shredded) - 1 1/2 cup
Milk                                   - 1 cup
sugar                                 - 1/2 cup
Cashews                           - 10 to 12 nos
elachi powder                 - a pinch
food color                         - a pinch (green)
Ghee                                  - 4 tsp
Koya                                  - 2 tsp
METHODS

• Heat ghee in a vessel and add Cashews.. fry till the cashews become golden brown in color. once the color changed, take out the cashews from the ghee
• In the same ghee, add the shredded bottlegourd

• Saute till the bottlegourd becomes transparent and then add Milk.

• Cook till the milk thickens and add sugar and mix well.

• Add food color to enrich color and then add elachi powder to flavor.

• Then add koya and stir well.

• Cook till ghee oozes out and switch off the flame.

• Garnish it with fried Cashews and serve as a dessert.







BOTTLE GOURD HAL

Sweet Paniyaaram

SWEET PANIYAARAM:
INGREDIENTS 
Wheat flour      : 1 cup
Jaggery              : 2 nos.
Banana              : 3 nos.
Cardomon         : 3 nos.
Dried ginger     : 1 1/2 inch
Almond powder :1 tbs(optional)
Oil                       : as required

METHODS
1. Filter the wheat flour and keep it in a bowl.
2. Make the Cardomon and dried ginger into a fine powder and add along with the flour.
3. Heat the pan with a cup of water and add Jaggery to it. When the Jaggery gets melted filter it to separate waste particles from Jaggery..
4. Add the water and Almond power along with the flour.
5. Peel the banana and mash it to a paste using blunder. And add along with the flour mixture .
6. Add water with the mixture and whisk well to a semi liquid pastry.
7. Heat the pan with oil. When the oil gets heated using the ladle pour the pastry in the oil and deep fry both sides.
8. Soft sweet paniyaaram is ready..

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Crispy Chicken Fry

CRISPY CHICKEN FRY

INGREDIENTS
Chicken bone less pieces :10 pieces
Curd                           : ½ cup
Vinegar                      : 1 tsp
Turmeric powder    : ½ tsp
Ginger garlic paste  :1.5 tsp
Chicken kabeb masala: 3 tsps
Salt                              : as required
Lemon juice              : 3 drops
Coconut oil                : for frying
METHODS
1. Wash the chicken pieces and keep a side.
2. Take a bowl and add Curd, vinegar, Turmeric powder, ginger garlic paste, chicken kabeb masala, salt, lemon juice and mix well into a fine pastry.
3. Marinate the chicken pieces thoroughly with the paste you have made.. And then set it cool  atleast for one and half hours.
4. Heat the pan with coconut oil in a medium flame.
5. Deep fry the chicken pieces in a medium flame untill the complete chicken gets fried and seems crisp..
6. Hot serve.. ( * For excess taste and flavors add curry leaves while marinating and fry that curry leaves too..)

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South Indian breakfast Aapam

AAPAM

INGREDIENTS

Rice(pacharisi) : 2 cups

Idly rice           : 1 cup

Fenugreek        : 1 tsp

Urad dal           : ½ tsp

Coconut grated : 1 full coconut

Sugar                : 1 tsp

METHODS 

1. Soak the above ingredients (except coconut and sugar) for Atleast 3 hours and make it into a fine paste.. 

2. While making paste add sugar and coconut. The batter should not be a course.. It should be very fine and liquidish. 

     3. After preparing the batter leave it for fermentation to about 6 hours. 

      4. Add a pinch of salt and mix the batter well.

   5. Heat the aapam kada in a medium flame and pour the batter..( The batter shout b runny) and tilt the kada to spread the batter to make aapam. 

   6. Close the kada and cook for 3mins in medium flame.

      7. Open the kada and take the aapam out. 

  8. Serve the aapam with coconut milk. 

Aapam

Paneer butter masala.. Creamy :-)

PANEER BUTTER MASALA

INGREDIENTS 

Paneer                       - 200 gms

Onion                         - 3 nos.

Tomato                       - 2 nos.

Ginger garlic paste  - 1.5 tsp

Butter                         - 6 tbsp

Cashews                     - 1 hand full

Tomato ketchup       - 2.5 tbsp

Salt                              - as required 

Sugar                          - 2 tsp

Turmeric powder     - 1 tsp

Corriander powder  - 3 tsp

K.chilly powder        - 2.5 tsp

Garam masala           - 1.5 tsp

Fresh cream              - 5 tbsp

Corriander leaves    - few

Kasuri methi             - few

METHODS

1. Soak the cashews and grind it to a clean paste.

2. Slice the onion, tomatoes and paneer and keep it ready.

3. Now heat the kada with 3 tbsp butter. Add onions and saute it.

Then add ginger garlic paste, saute till the raw smell disappears. Then add tomatoes and saute for few minutes.

4. Now add turmeric powder, Corriander powder, garam masala and K.chilly powder and saute for few minutes in low flame without burning. Switch off the flames and allow the ingredients to cool and make it to a fine paste.

5. Now heat the kada with the remaining butter and add the grinded paste and saute till the butter seperates.

6. Add the tomato ketchup,  salt and sugar and saute for a minute and add the cashew paste along with add 1/4 cup water.

7. Cook till the paste absorb the cashew flavour.. when the consistency of the butter masala starts thickening crush and add the kasuri methi.

8. Add the fresh cream and give a slight stir. Now garnish with few fresh cream, cashews and Corriander leaves.

Paneer butter masala is ready to serve. Yummy tasty semi gravy masala very well suits with naan, butter naan, aapam, fried rice etc.. Happy appetite.. keep supporting *Ferdin's kitchen*

South Indian meals:Rice, Sambar, vadai, aviyal, papad

Noon meals with vadai Payasam :-)

SAMBAR

INGREDIENTS
Thoora dal               : 1.5 cups
Cumin powder       : 1.5 tsps
Turmeric powder  : 1 tsp
Salt                            : as needed
Asafoetida                : 2 pinches
Garlic                        : 2 nos.
Vegetables               : non watery vegies
Chilli powder          : 1.5 tsps
Danya powder        : 1 tsp
Jaggery                     : gooseberry sized
Sambar powder      : 2 tsps
Corriander leaves   : little

TEMPERING
Ghee                          : 3 tsps
Mustard seeds         : 1 tsp
Curry leaves            : little
Shallots                     : 6 nos.
Dried chilly              : 6 nos.

METHODS
1. Pressure cook toor dal, Cumin, Turmeric powder, salt, Asafoetida, garlic, vegetables for 2 to 3 whistles accord to your dal.
2. Mix Chilli powder, Danya powder, Jaggery, Sambar powder and Corriander leaves along with the pressure cooked food.
3. Let the mixture takes 1 whistle else keep in open and cook untill the raw smell disappears.. As well as the dal and veggies get cook.
4. Temper all the items listed under the tempering table.
5. Pour the tempered items along with the Sambar.
6. Ready to serve..

Rava Biriyani

 

RAVA BIRIYANI 

INGREDIENTS 

rava/sooji                - 1 cup

Onion                       - 2

Tomato                    - 2

Mint                         - 6 leaves

Corriander leaves - 1 hand full

Cardamom             - 3

Cloves                      - 2

Cinnamon               - 1

Gingergarlic paste - 1 tsp

Ghee                         - 4 tsps

Coconut  oil             - 4 tsps

Cashews                   - 10

Dry grapes               - 10

Curry leaves            - few

Turmeric powder   - 1/2 tsp

Cumin powder        - 1/4 tsp

Garam masala        - 1/2 tsp

Chilly powder         - 1/2 tsp

Salt                            - as required 

METHODS 

1. Heat the kada with ghee and roast the cashews and dry grapes and keep aside. 

2. In that same ghee add the sooji/ rava and saute till golden brown without burning and keep aside.

3. Now heat the kada with coconut oil. Add cardamom, cloves and cinnamon stick and saute it. Then add onions and saute till golden brown.

4. Now add ginger garlic paste and saute until the raw smell disappears.

5. Now add tomatoes and saute till it gets juicy. Add few curry leaves along with it.

6. Then add turmeric powder, cumin powder, garam masala, chilly powder, salt and mix well..

7. Add 1 cup of water and allow it to boil. Now add the sooji and saute well without lumps..

8. Saute it till it get cooked completely.. finally add corriander leaves and mint leaves and stir it. Now add roasted cashews and dry grapes and close  the kada and leave for 2 minutes.

9. Check for salt.. now the tasty yummy rava biriyani is ready to serve.. Happy appetite.. Keep supporting FERDIN'SKITCHEN 

Masala Cornflakes

MASALA CORNFLAKES

BREAKFAST COMBO

VEN PONGAL

VEN PONGAL

INGREDIENTS
Rice(pacharisi)     :1cup
Dal                          :1/2 cup
Salt                         :as required
Water                     :4 cups

TEMPERING
Cashews             :5-6
Pepper                :1 tsp
Cumin                 :1 tsp
Chilli                    :2 nos.
Ghee                    :5 tsps
Mustard seeds   :few
Curry leaves      :few


METHOD
1. Pressure cook rice, Dal with salt for 4 to 5 whistles.
2. Temper the above ingredients to golden brown in Ghee.
3. Mix well the tempering products with the pressure cooked food.


Note:while tempering add the Cumin seeds atlast.. So that it could add extra flavour.. Happy appetite.. Keep supporting *Ferdin'skitchen*