Discussion in 'Cookery Contest Recipes' started by Chitvish, Mar 13, 2008.
Dhokla.. yummm.. i like them very much..Good job buddy
Hey Aruna n Shanvy maam waiting for ur other entries too...Today I tried Diamond curry...n it was delecious...will try besan idli in a few days....
Bharwaan Bhindi (A dry crisp okra side dish)Bow
1/ 1/2 kg Small & tender bhindi (okra)
. Garlic cloves – 6 to 8 crushed into paste
. Besan – ¾ cup
til (Seasame seeds) – 1 tsp
1/2 tsp. Chilly powder
1/4 tsp. Turmeric powder
1/2 tsp. Dhania powder
1/4 tsp cumin powder.
1tsp lightly crushed whole corriander seeds.
. Garam masala 1/4 tsp
. (Asafoetida) a pinch..
. SALT to taste
4 TBSP Oil
a pinch of black salt(sanchal) or 1/2 tsp chaat masala.
1/2 tsp ginger paste.
1 tsp achar masala (taken from green mango pickle in oil)
1 tbsp green corriander leaves chopped
1/2 inch piece mango ginger( to give flavour)optional.
. 1 small onion chopped.
1 tsp lemon juice.. METHOD...Wash the bhindi and pat dry. Remove the
Stem and slit them vertically. To prepare the filling, add salt, turmeric, cumin powder. chilly and dhania powder, garam masala and garlic paste, black salt or chaat masala to the besan. The ginger garlic paste should dampen the besan a bit. Add a tsp of oil in the besan, if it still feels too dry. Stuff the slit bhindi lightly with the besan filling. If you over-stuff the bhindi, the extra filling tends to ooze out while cooking and begins to char. Heat oil in a pan. Since this is a dry subzee, traditionally it is prepared with a little extra oil than the usual. But now with all the fuss about health and everything, you can cut down on the oil, if you are using a non-stick pan. Add the chopped onions, crushed mango ginger hing, til and stuffed bhindi and lightly crushed corriander seeds to the oil. Cover the pan and let it simmer for about 8-10 minutes on low flame. Keep stirring from time to time. To make it crisp, let it simmer for 5 more minutes without the lid. add the achar masala. After it is cooked properly, sprinkle the left over besan filling and the lemon juice.and after two minutes or so, bharwa bhindi is ready..Garnish with chopped green corriander..U can just eat it like an appetizer too..To retain the green colour cook it uncovered on low flame...
1/2 cup ghee.
1/2 cup oil.
1 cup fresh besan.
1/2 cup milk powder.
1/2 cup sugar.( powdered fine)
A little water (3 to 4 tbsp full) Dissolve the powderd sugar in this water..(do not heat or cook)
1 cup dry crushed nuts( almonds, pista, cashewnut)
1 tbsp poppy seeds.
1/2 tsp cardamom powder.
A pinch of saffron crushed.
a pinch of salt.
2 tbsp raisins slightly crushed..
1/2 cup edible gums(gondh) fried puffed n powdered fine...
Take a saucepan(nonstick better) heat the ghee n fry the edible gums till light n fluffy.( it should b half cup after frying) drain from ghee, cool n crush till fine, keep aside.
Now in the same ghee add the half cup oil n fry the besan on low flame (take care not to burn).
When light brown in colour add the powdered nuts, milk powder, crushed saffron, cardamom powder, poppy seeds n pinch salt .Keep cooking on low flame .Till slightly roasted..(don't over roast..it will spoil the flavour...)
Now add the powdered edibble gum n the crushed raisin, and mix it throughly for 2 or 3 min...on low flame.
Lastly add powdered sugar dissolved in water, n mix throughly..
Empty in a clean bowl cool slightly n form into laddoos while still hot.
NOTE....DO NOT OVER PRESS,JUST FORM THE LADDOOS LIGHTLY....
NOTE......IF UU R IN A HURRY, JUST EMPTY THE MIXTURE INTO A FLAT DISH,PATT IT WITH A SPATULLA, N CUT INTO THIN PIECES WHILE STILL HOT....
<TABLE id=EC_table1 cellSpacing=0 cellPadding=0 width=798 border=0><TD width=568>2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1/2 tsp cumin seeds slightly crushed.
1/2 tsp ginger powder..
A pinch of turmeric.
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deepfry...
1. Mix the chilli, oil, salt and seeds into the flour.
2. Add enough water to make a dough which is quite gooey.
3. It should not be pliable but sticky.
4. Grease the inside of a Sev-press, fill with the dough.
5. Press into hot oil, and fry lightly on both sides.
6. Drain well and cool before storing.
• You may adjust the chillies as per taste.
• You may omit chillies to make bland sev.
• You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil
Ingredients Patra leaves or Spinach leaves(big size)- 15 washed n wiped dry.
3 tbsp oil extra.
1 medium onion chopped
Oil - 2 tbsps
Mustard seeds 1 tsp..
sesame seeds white or black 1 1/2 tsp -
3 tbsp fresh coconut grated
1/2 tsp slightly crushed cumin seeds
1 tbsp lightly crushed dry coriander seeds
1 tsp chat masala.(lovely flavour)
Besan 1 1/2 cups.
Rice flour 1/2 cup
Tamarind - lemon size ball
Jaggery - same as tamarind
Salt - to taste
ginger garlic paste 1 tsp each
Green Chillies - 3-4
Coriander Leaves - 3 tbsps
corriander- cummin Powder - 1 1/2 tsp
Chilli Powder - 1 tsp or as required
Haldi Powder - 1/2 tsp
Black peppercorns 3 no.
3-4 pinches asafoetida
2 tbsp coconut grated.
Make the above paste and to it add the besan and rice flour and very little water and make it a slightly thicker paste (consistency enough to apply). Keep aside for 15 min.
Now cut the stem of the leaves and along with that make a small 'V' insertion in the backside of the leaf at the bridge (the bridge is the part which is supposed to give an irritation in the throat).
After this with a knife just try and remove the bulging parts of the small branches in the leaves. The leaf will now almost look like a heart. Wash all the leaves, this is the cleaning process.
Now keep one leaf with the pointed part towards you. Apply the paste fully. Next place another leaf but with the pointed side away from you. Why we do this is so that when you fold the leaves finally, it is not too thick on one side and thin on another and it will be uniform. Like this apply the paste for 5 leaves.
Fold the sides slightly and make a roll of the leaves and seal it. Make this sort of rolls for the other 10 leaves with 5 leaves in each roll.
Do the same with spinach leaves if u r using one..
Steam these in a dokla plate or cooker. After it is thoroughly steamed (will take minimum 10-15 mins - to see whether it is cooked, insert a knife and see that it comes out clean) cut it in thin round slices and keep aside.
Lightly grease a griddle n toast these slices on both sides till lightly crisp.Keep aside.
In a pan, take oil, add mustard seeds n sesame seeds for tempering add the chopped onion till lightly pink.Add chat masala crushed cumin, dry crushed coriander and the grated coconut. Add the tossed patra slices and mix till it becomes crisp.
Serve with Sauce or Chutney. Garnish with green coriander leaves. Hope you enjoy making these!
You are welcome. I am amidst, 16 mozham naaaku people:hide:...so don't worry...
Thank you Aruna
Thank you. and for the other question about other entries, I posted
only one entry, the idli was the only entry from me.
And just went through all entries. all are good.
Thank you dear for such a glowing compliment. may be i am better at photography..made the photos look tempting.