BRINJAL THIRAKKAL.

BRINJAL THIRAKKAL.

NEEDED:- BRINJAL - 3 NOS, POTATO - 1 NO, BIG ONION - 1 NO, TOMATO - 1 NO. FOR GRINDING :- RED CHILI - 5 NOS, SCRAPED COCONUT - ONE CUP, SOMPH - 1 TSP, JEERA - HALF TSP, PEPPERCORN - 6 NOS, FRIED CHANNA GRAM - 1 TBLSPN,  SHALLOTS - 2 NOS, GARLIC - 1 POD, SALT - HALF TSP. FOR FRYING :- OIL 1 TBLSPN, MUSTARD, ORID DHAL, SOMPH  SMALL AMOUNT IF DESIRED. CURRY LEAVES - 1 ARK.

METHOD :- CLEAN, WASH AND CUT THE BRINJAL, POTATO,BIG ONION & TOMATO INTO HALF INCH CUBES. GROUND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD, SOMPH, ORID DHAL. ADD CURRY LEAVES. THEN ADD THE CUBED VEGGIES. SAUTE FOR 3 MINUTES. ADD THE GROUND MASALA. SAUTE 2 MORE MINUTES. WHEN OIL SEPERATES AT THE SIDES ADD 2 CUPS WATER. WHILE BOILING ADD SALT. COVER IT WITH A LID AND SIMMER FOR 5 MINUTES. SERVE HOT WITH IDLIS AND DOSAS.  

EGG TUKDA

EGG TUKDA:-

NEEDED:- EGG - 4 NOS, BASEN/CHANNA DHAL FLOUR - 2 TBLSPN, RICE FLOUT - 1 TSP, RED CHILI PWDR - 1/4 TSP, SALT - 1/4 TSP OIL - FOR FRYING. 

METHOD :- BOIL EGGS AND MAKE THEM INTO 8 PIECES EACH. MIX CHANNA DHAL FLOUR , RICE FLOUR, CHILI PWDR, SALT. ADD HALF CUP WATER AND MIX WELL WITHOUT LUMPS. THIS BATTER SHOULD BE IN IDLI BATTER CONSISTENCY. DIP THE EGG PIECES IN THIS BATTER AND FRY THEM IN HOT OIL. SERVE HOT WITH GREEN CHILI CHUTNEY.

PUNJABI PANEER BUTTER MASALA.

PUNJABI PANEER BUTTER MASALA.

NEEDED:- PANEER - 200 GM, BIG ONION - 1 NO, TOMATO - 2 NOS, GINGER GARLIC PASTE - 2 TSP, RED CHILI PWDR - HALF TSP, DHANIYA PWDR - HALF TSP, GARAM MASALA - 1/4 TSP, KASURI METHI - 1/4 TSP, BUTTER - 1 TBLSPN, MALAI - 1TBLSPN, OIL - 1TBLSPN, MILK - 1 CUP, SALT - HALF TSP, BAY LEAF, CINNAMON - SMALL PIECES. 

METHOD :- WASH AND CUT THE PANEER INTO ONE INCH CUBES. GRIND BIG ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN. ADD BAY LEAF AND CINNAMON THEN THE GROUND ONION. WHEN IT BECOMES GLASSY ADD GINGER GARLIC PASTE.WHEN IT BECOMES BROWN ADD CHILI AND DHANIYA PWDR. ADD TOMATO PASTE AND SALT. SAUTE TILL THE OIL SEPERATES. ADD PANEER AND MILK.WHEN IT BOILS ADD KASURI METHI AND GARAM MASALA. IF NEEDED ADD WATER. WHILE COOKED ADD MALAI AND BUTTER. SERVE HOT WITH ROTI, NAN, GULCHA, CHAPPATHI, RUMALI ROTI, JEERA RICE.

ATTA RAGI DOSAI

ATTA RAGI DOSAI.

NEEDED:- ATTA - HALF CUP, RAGI FLOUR -HALF CUP, JEERA - 1 TSP, ASAFOETIDA - 1 PINCH, GREEN CHILI - 1NO CHOPPED,  BIG ONION - 1 NO CHOPPED, CURRY LEAVES AND CORIANDER LEAVES - 2 TSP CHOPPED, SALT -HALF TSP, OIL - 1 TBLSPN.

METHOD :- MIX ALL THE INGREDIENTS WITHOUT OIL. ADD ONE AND HALF CUP WATER AND MAKE A LOOSE DOUGH WITHOUT LUMPS. HEAT DOSA PAN POUR ONE LADLE OF DOUGH AND MAKE THIN DOSAS. SPRAY OIL AROUNG THE DOSA FLIP AND TURN IT AND COOK THE OTHER SIDE ALSO. SERVE HOT WITH RED CHILI CHUTNEY AND TURKEYBERRY CHUTNEY.  

RIBBON PAKODA

RIBBON PAKODA:-

NEEDED:- CHANNA DHAL FLOUR ( BESAN) - 4 CUPS, RAW RICE FLOUR - 1 CUP, FRIED CHANNA DHAL PWDR - HALF CUP, RED CHILLI PWDR - 2 TSP, SALT - 2 TSP, OIL - FOR FRYING. 

METHOD :- MIX CHANNA DHAL FLOUR , RAW RICE FLOUR AND FRIED CHANNA DHAL PWDR WITH SALT AND CHILLI PWDR. ADD 2 CUPS OF WATER SLOWLY TO MAKE A ROUGH DOUGH. HEAT A TBLSPN OF OIL AND POUR THIS IN THE DOUGH AND MIX WELL. 

HEAT OIL IN A THICK BOTTOMED PAN. PUT THE DOUGH IN A RIBBON PAKODA MAKER AND SQUEEZE IT IN HOT OIL. FRY TILL GOLDEN BROWN . AFTER SOMETIME PACK IT IN A AIR TIGHT CONTAINER AND USE IT.