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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