adhits

Saturday, 25 June 2016

SPICY BREAD TOAST


SPICY BREAD TOAST



INGREDIENTS
5 SLICE OF BREAD ( CUT INTO 10 TRIANGLES )
2 NO EGGS
3 TBSP MILK
1 CHOPPED TOMATO
1 CHOPPED ONION
1 CHOPPED GREEN CHILLY
2 TBSP CHOPPED CORIANDER LEAVES
2 PINCH OF GARAM MASALA
1 PINCH CHILLY POWDER
SALT AS NEEDED

METHOD-
MIX ALL INGREDIENTS EXCEPT BREAD . COAT THE BREAD IN THE MIXTURE AND SHALLOW FRY IT IN A NON STICK PAN WITH LITTLE OIL .FRY BOTH THE SIDE .SERVE WITH TOMATO KETCHUP .

VEGETABLE SAMOSA


VEGETABLE SAMOSA


INGREDIENTS

FOR SAMOSA-

2 Cup All Purpose Flour
1 tsp of Ajwain / Carom seeds/omam (opt)
4 tbsp Oil
Cold water as needed
Salt to taste
2 pinch of baking powder

METHOD-
Mix all ingredients form a dough, rest for 30 mnts.Roll the dough in round shape cut in half fold it in a corn shape add the potato and green peas filling fold it and then fry in and serve.

FOR VEG FILLING -

2 medium sized potato diced
1/2 cup soaked green peas
1/2 cup carrot diced
1/2 tsp red chilly powder
1/2 tsp turmeric
1/4 tsp cumin powder
tamarind paste / tomato slice
1/2 tsp garam masala
2 green chilly
1 onion slice
salt

METHOD-
In a pressure cooker cook the green peas carrot and potato for 3 whistle then mash it, In a pan add oil saute onion till brown then add all the spice add salt and green chilly saute then add all vegetable mix well.coo it then add the to samosa cover.

Friday, 24 June 2016

DRUMSTICK LEAVES AND PAPAYA PORIYAL

DRUMSTICK LEAVES AND PAPAYA PORIYAL


INGREDIENT-
250 GM DRUMSTICK LEAVES
250 GM RAW PAPAYA GRATED
1 INC GINGER GRATED
1 TSP OIL
SALT
METHOD-
IN A PRESSURE COOKER ADD OIL, SAUTE GRATED GINGER TILL BROWN ADD DRUMSTICK LEAVES RAW PAPAYA GRATED ADD SALT CLOSE THE LID COOK TILL ONE WHISTLE, OFF THE HEAT. PORIAL READY

FISH MANDI

FISH MANDI using pressure cooker



INGREDIENT-

300 GM FISH BONELESS
350 GM RICE ( DOUBLE HORSE TAMILNADU PONNI ) SOAKED 1/4 HOUR / OR ANY BRIYANI RICE
1 BIG ONION SLICE
1 TBS GINGER SLICE
1 TBS GARLIC SLICE
1 TSP BLACK PEEPER POWDER
1/2 TBS CORIANDER POWDER
1/4 TSP CINNAMON POWDER
1/2 TSP CARDAMON POWDER
1/2 TSP CUMIN POWDER
1/4 TSP TURMERIC POWDER
TAMARIND PASTE
1 TBS OIL
1 GLOVE
2 PINCH OF CORN AJINOMOTO

METHOD-

IN A PRESSURE COOKER ADD OIL SAUTE ONION TILL BROWN ADD GARLIC PASTE AND GINGER PASTE ADD GLOVE THEN ADD ALL OTHER INGREDIENT THE ADD FISH WITH LITTLE WATER COOK 5 MINUTE, THEN ADD RICE AND 750 ML WATER SALT AND AJINOMOTO , COVER THE LID AND WAIT FOR 2 WHISTLE, YOUR FISH MANDI READY.

LIGHT AND SPONGY DOUGHNUTS

LIGHT AND SPONGY DOUGHNUTS


INGREDIENTS -

315 GM FLOUR
1/2 TSP SALT
160 ML MILK + 1/3 CUP SUGAR
1 TSP YEAST
1 EGG BEATEN WITH FORK
2 TBSP BUTTER

METHOD -

MIX FLOUR AND SALT SET ASIDE. BOIL THE MILK ADD SUGAR MIX WELL, SET ASIDE UNTIL LUKEWARM ADD YEAST AND LET IT RISE THEN ADD TO THE DRY INGREDIENTS ADD BEATEN EGG, KNEAD DOUGH VERY WELL ADD THE BUTTER KNEAD AGAIN AND SET ASIDE UNTIL ITS DOUBLED IN SIZE. ROLL AND CUT IT WITH A DOUGHNUT CUTTER OR WITH A GLASS AND BOTTLE TOP AND SET ASIDE TILL DOUBLE. THEN FRY IN OIL , DUST CASTOR SUGAR ON TOP AND THEN SERVE.

POTATO STACKS


POTATO STACKS


INGREDIENTS-
200 GM POTATO (CUT INTO THINLY ROUND)
2 TSP THYME
1 TSP BUTTER
1/2 TSP BLACK PEPPER
2 TBSP CHEESE
6 CLOVES CHOPPED GARLIC
SALT AS NEEDED
OIL TO SPREAD OVER MUFFIN MOLDS

METHOD -
MIX POTATO, CHEESE, BLACK PEPPER, THYME, GARLIC , BUTTER AND SALT. SPREAD THE MIXTURE TO MUFFIN MOLD BAKE IN 200 DG UNTIL BROWN .

CORN FLOUR HALWA ( no white flour / maida )

CORN FLOUR HALWA ( no white flour / maida )

INGREDIENTS -
1 CUP CORN FLOUR +2 CUP WATER (MIX WELL)
2 1/4 CUP SUGAR
1 CUPS WATER
2 TSP GHEE
PINK FOOD COLOR
ROSE ESSENCE FOR FLAVOR

METHOD -
BOIL SUGAR WITH 1 CUP WATER ADD FOOD COLOR THEN ADD THE CORNFLOUR MIXTURE TO THAT, STIR CONTINUOUSLY FOR TILL BECAME THICK ADD ROSE ESSENCE ADD GHEE , AND POUR INTO A GHEE SPREADED PAN SET ASIDE FOR 15-20 MINUTES THEN DE MOLD AND SERVE.,