Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method:
Sift both flours together.Heat ghee in a heavy saucepan.Add flour mixture and roast on low till light golden.Keep aside to cool a little, stirring occasionally.Prepare syrup simultaneously.Make syrup out of sugar, water and milk as shown in introduction.Bring syrup to 2 1/2 thread consistency.Pour at once into the flour mixture.Beat well with a large fork till the mixture forms threadlike flakes.Pour onto a greased surface or thali and roll to 1" thickness lightly.Sprinkle the charmagaz seeds and elaichi and gently press down with palm.Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.Store in airtight container.
Ingredients:
Sooji-1 cup
Sugar-1 ¼ cup
Water-3 cups
Ghee-3 tablespoons
Cashew nuts-4-6
Cardomam powder-a pinch
Lemon food colouring-4 drops
Method:
1. Heat one tablespoon of ghee in a pan and fry the cashew nuts on a medium flame until they turn brown in colour. 2. Keep them aside and fry the sooji in the same pan until it turns light brown in colour. 3. Transfer the sooji into a plate and add three cups of water and sugar. When the water starts boiling, add lemon food colouring and lower the flame. 4. Add the sooji and stir continuously to make sure that lumps are not formed. Add the cardomam powder and the remaining two tablespoons of ghee. 5. Stir well and once the kesari is done, transfer it into a greased plate. Cut them into desired shapes and garnish with cashew nuts on top.
Ingredients
Lime( ripe and yellow )- 12
Jaggery- 1 cup
Oil- 1 small cup
Red chili powder- 4 tsps
Fenugreek seeds- 3 tsps
Muster seeds - 2 tsps
Asafoetida- 1/8 tsp
Salt - as required
Green chillies- 10
Method:
Cut lemon and green chillies into small pieces. Fry mustard and fenugreek seeds in a dry pan,cool it and powder it. Heat oil in a pan add lemon pieces and green chillies and cook it for a while add jaggrey powder to it. Cook till it becomes thick and add red chilli powder to it. Also add powdered fenugreek,mustard powder,salt. Heat oil in a seperate pan and mustard seeds when it splatters ,add a pinch af asafoetida and mix into the pickle . Cool it and store in a dry bottle.You will love its sweet and sour taste .
Ingredients
Lemon- 12 (ripe and yellow coloured)
Oil- 1 small cup
Asafoetida- 1/8 tsp
Red chilli powder- 1 cup (as per taste)
Methi(fenugreek) seeds- 2 tsps
Mustard seeds- 2 tsps
Salt - as required
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt
Method:
Fry mustard seeds and methi seeds seperately in a pan ( without any oil ) and powder them . Cut lemons into small pieces,add salt to it and keep it in a dry vessel with lid for 3 to 4 days . Sundry it for 3 days by keeping muslin cloth on the vessel. After 3 days add methi and mustard powder, dry red chilli powder to it and add salt . Heat oil and put a pinch of asafoetida and mix it in pickle . Cool it and Store in a dry bottle . Use a dry spoon for serving. It will be very tasty with sour and hot flavour.
Ingredients
mullangi (medium) 1
medium onion 1
greenchillies 4
curry leaves
celantro
mustardseeds 1tsp
blackgram dal 1/2 tsp
turmeric powder1pinch
oil 3tsp.
Method
grate mullangi kept aside cut onion and chillies into small pieces. keep a pan on the stove and add oil. when oil heated add mustardseeds and blackgramdal and curryleaves. then add onion and chillies. when the onion become to gold colour add mullangi and turmeric powder,mix it well. add salt and celantro. keep in low flame for 10 min. add this mixture to yogurt . serve this with rice or chapati.
Ingredients
old magai pacchadi
tamarind pulp (or) raw tamarind soaked in water 1/2 bunch
coriander leaves
jaggerry (desired)
4-6 green chillies
salt
For seasoning
oil
red chillies
mustard seeds
inguva(hing)
Method:
Take the old magai pacchadii, tamarind pulp, green chillies, coriander, jaggerry and salt and make it a paste in the mixy & keep it aside. Now just for seasoning heat a pan and put little oil,mustard seeds,red chillies & inguva (hiing) , wait till the mustard seeds splatters. turn off the flame and mix it in the chutney.so easy & simple .
Ingredients
Tomatoes-8
Sesame seeds- one/one and half cup
red chillies
tamrind
oil
mustard seeds,
mentulu,
curryleaves,
garlic (2-3 cloves)- for seasoning
salt
Method:
Dry fry sesame seeds with red chillies until light brown and make a fine powder in mixer. In a pan with little oil cut tomatoes and put tamrind and fry them until all the water evaporates and is cooked. In another pan add all the seasoning with mustard seeds first in 2 tsps oil and keep aside. Mix the fine sesame powder and fried tomatoes and put in the blender along with salt until chutney is mixed well and depending upon the coarsness you require. Now put the seasoning and mix for a second or two until the seasoning appears in the chutney. The delicious chutney is ready to be served with hot rice.
Ingredients:
fresh green chillis
Butter milk(majjiga)
salt
Method:
Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides. The slits have to be made such that the green chilli is intact and doesnt open up. Generally the seeds of this particular variety arent too many so I dont really remove the seeds, as when you make the slits a few seeds do pop out on their own. You can remove a few seeds but ensure you dont break the green chilli.Now soak them in enough quantity of thick buttermilk. Cover and shake them twice a day.
Take out the green chillis from the buttermilk on the fourth day morning and sun dry it all day by spreading them over 4-5 sheets of newspapers or thick plastic sheet and put them back in the same majjiga aga
in later in the evening at sunset. Remember to remove them in the evening and put them back in the buttermilk and let them sit in it all night before you again remove them the next morning to be sun-dried. Continue this process for atleast 3 days.Then throw away the left over sour buttermilk and continue to sun dry the chillis till completely dry. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown. Majjiga Mirapakaaya is a simple recipe but is a lenghty process and requires some patience as the preparation process is spread over a week.
serve hot with dal rice.
Ingredients :
Fish Pieces - 4
Tamarind - 1/2 lemon size (Soak in water)
Cumin Seeds - 1 tbl spoon
Lavang - 4
Elachi - 3
Ginger - small piece
Garlic - 1/2
Small Onions - 2
Green Chillies - 4
Red Chilli Powder - 1 1/2 tbl spoon
Turmeric Powder
Salt
Corainder leaves
Method:
1. First jeera,lavang,elachi,ginger,garlic grind it.Then add onion pieces in that and grind it.
2. Take pan add oil and heat it. Now add green chillies and grinded onion paste and fry it well until it turns brown.
3. Now add redchilli powder,turmeric powder,salt and fry for sometime.
4. Now add fish pieces and fry it.Now add tamarind paste and water and boil the curry until the fish boils.
5 . Then Garnish with corainder leaves and serve with hot rice.
Ingredients:
Tamarind pulp 2 tea spns
Sugar/Jaggery 2 and 1/2 tbl spns
Red chilli powder 2 tea spn
Jeera powder 1/2 tea spn
Green chilli(slit into two) 1
Salt As per taste
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli. Use as and when required. It can be preserved for 4-5 days in refrigerator. Sweet chutney is a must in most of the chaats. It gives sweet, sour taste to the chaat.
Ingredients:
1 kg dry red chillies
1 kg crystal salt
250 gms Tamarind
250 gms coriander seeds ( Dhania)
500 gms garlic
250 gms polished black gram
5 tsp Jeera
2 tsp fenugreek seeds ( Menthulu)
5 tsp turmeric powder
Method:
Dry the dried red chillies for a day ( 5 to 6 hours) in the Sun.
Drying in the Sun is essential as it takes out the moisture and grinding to powder becomes easy. Fry the dried chillies in 7 to 10 tsp oil till they turn slightly blackish.
While the chillies are being fired, tamarind too can be peeled to small thin pieces and fried lightly along with chillies. Powder the chillies.
Fry three handfuls of curry leaves. Powder them. Fry the coriander seeds on a low heat with in a dry pan for a few minutes.
Add jeera a minute before you switch off the heat. After they cool, powder them. Fry the polished black gram in a dry pan till the aroma reaches your nose.
Powder them. Fry the fenugreek seeds in a dry pan lightly and powder them. Powder the crystal salt. Grind the garlic to paste.
Grind the tamarind to powder. Mix all the pastes and powders well adding the turmeric powder.
