బొబ్బట్లు

బొబ్బట్లు

కావలసిన పదార్ధాలు : శనగ పప్పు : అర కిలో బెల్లం: అర కిలో మైదా : అర కిలో యాలకులు : అయిదు లేక ఆరు నెయ్యి : బొబ్బట్లు కాల్చుకోడానికి తగినంత నూనె : వంద గ్రాములు

తయారు చేసే విధానం : బొబ్బట్లు చెయ్యడానికి మూడు నాలుగు గంటల ముందే చోవికి మైదా పిండి కలుపుకొని పెట్టుకోవాలి. మైదా పిండిలో నీరు పోసి మామూలుగా మనం పూరీలకి, చపాతిలకి పిండి కలుపుకున్నట్టే కలుపుకోవాలి. పిండి కలుపుకున్నాక అందులో వంద గ్రాములు పైగానే నూనె పోసి బాగా కలిపి పక్కన పెట్టుకోవాలి. నూనెలో పిండి ఎంత నానితే అంత మెత్తగా బొబ్బట్లు వస్తాయి.
ఇప్పుడు ఒక గిన్నెలో శనగ పప్పు వేసి పప్పు మునిగే దాక నీరు పోసి గాస్ మీద పెట్టాలి. పప్పు మెత్త పడే దాకా ఉడికించాలి. ఉడికే లోపు నీరు అయిపోతే మళ్ళీ పోసుకోవచ్చు. పప్పు ఉడికాక మాత్రం గిన్నెలో నీరు ఉండకుండా చూసుకోవాలి. ఒక వేళ నీరు ఉండిపోతే అవి ఇగిరిపోయే వరకు పప్పుని గాస్ మీదే ఉంచి కదుపుతూ ఉండాలి. ఇప్పుడు పప్పుని ఒక ప్లేట్ లో తీసుకోవాలి . అర కిలో బెల్లం తీసుకొని తరుగుకోవాలి. తీపి ఎక్కువ తినేవాళ్ళు ఇంకొక వంద గ్రాములు బెల్లం వేసుకోవచ్చు. ఇప్పుడు తరిగిన బెల్లాన్ని పప్పులో వేసి రెండు ఆర నివ్వాలి. యాలకుల పొడి అందులో కలుపుకోవాలి.
పప్పు చల్లారాక మిక్సీ లో వేసి బాగా మెత్తగా అయ్యే వరకు రుబ్బుకోవాలి.
రుబ్బిన పిండిని తీసి చిన్న చిన్న ఉండలుగా చేసుకోవాలి .
ఇప్పుడు నానిన మైదా పిండిని తీసుకొని, చిన్న పూరి అంత వత్తుకొని ( చేత్తోనే ) ఇందాక మనం చేసి పెట్టుకున్న పూర్ణం ఉండలు పూరి మద్యలో పెట్టాలి.
ఆ ఉండని మొత్తం చుట్టూరా ఉన్న పిండి తో మూసెయ్యాలి.

ఇప్పుడు ఒక పాలిథిన్ షీట్ కానీ అరటి ఆకు ఉన్న వాళ్ళు ఆకుని కానీ తీసుకొని, దానికి నూనె లేదా నేయ్యి రాసి ఇందాక చేసిన ఉండని దాని మీద పెట్టి చేత్తో చపాతీ లాగా వత్తుకోవాలి.
అలా వత్తుకున్న దాన్ని పెనం మీద వేసి, కాస్త నెయ్యి వేసి కాల్చుకోవాలి.
మిగిలిన పూర్ణం కూడా పైన చేసిన విధంగా చేసుకోవాలి. బొబ్బట్లు రెడీ అయినట్టే మరి .......

Andhra Chilli Chicken

Ingredients

Chicken 1 medium sized
salt to taste
4 tbsp lemon juice
2 1" pieces of ginger (adrak)
6 to 8 cloves of garlic (lehsun)
8 to 10 curry leaves (kadi patta)
8 to 10 whole red chillies
2 tbsp rice (chawal)
curds (dahi)
1/2 cup coriander (dhania) leaves
1/4 cup groundnut oil
1/4 cup plain flour (maida)

Method 

1. Clean, wash and cut chicken into four pieces ( two legs and two breasts). make four to five, half-inch deep slits on the chicken pieces.
2. Apply salt and two-tablespoon lemon juice and keep aside.
3. Peel ginger, garlic and grind with curry leaves, whole red chillies and rice to a smooth paste by adding the remaining lemon juice.
4. Blend this paste into yogurt and whisk well to a smooth consistency.
5. add salt to taste.
6. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator.
7. Clean, wash and finely chop fresh coriander leaves.
8. Heat oil in a pan, roll the marinated chicken in refined flour, shake the excess flour and shallow fry.
9. Cook for one minute, turn over the chicken pieces and cook for another minute.
10. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. remove and drain the chicken.
11. Transfer the chicken to a shallow pan and keep on medium heat.
12. Sprinkle chopped coriander leaves, two-tablespoon water and cover with a fitting lid.
13. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.

Onion Dosa Recipe

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
200 gm onion (pyaj)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilly powder (lal mirch)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)

How to make onion dosa:

• Soak rice, dal and dana methi for 6 hours.
• Then grind them to a fine thin batter by adding little water.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Peel potato and cut into small pieces.
• Chop onion into long pieces.
• Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
• Then fry onion in it until it turns light brown.
• Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
• Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• When cooked spread onion mixture on it.
• Grease all the corners with oil.
• Roll and remove it from the flame.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

Mirchi Ka Salan (Hyderabadi Style)

Ingredients

200 gms long green chillies
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
4 tbsp tamarind (imli) water
2 tbsp chopped corriander (dhania)
5 tbsp oil
salt to taste

To be ground into a paste6 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1 onion
2 tomatoes
3 tbsp grated coconut

For the dry powder2 tbsp roasted peanuts
2 tbsp sesame seeds (til)
1 tbsp cumin seeds (jeera)

Method 
For the dry powder

1. Roast the peanuts, sesame seeds and cumin seeds lightly.
2. Remove and powder.

How to proceed

1. Heat the oil in a kadai.
2. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove.
3. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Cook until the seeds crackle.
4. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top.
5. Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick.
6. Serve hot.

Posted By:Lucky

ROOMALI ROTI

Ingredients:

11/2cup Whole Wheat Flour (Atta)
50 gms Maida
1/2 tsp Baking powder
2 tbsp oil
Water to knead

How To Make Roomali Roti:

• Mix wheat flour, maida, salt and baking powder and sieve them together.
• Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
• Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)
• Heat an inverted griddle(tawa).
• Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
• Serve rumali roti hot with indian curry.

PAN-FRIED TANDOORI CHICKEN RECIPE

PAN-FRIED TANDOORI CHICKEN RECIPE 

Chicken Tandoori Ingredients:

• 2/3 cup Sour Cream
• 2 tbsp Tandoori Masala Spice
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp lemon juice
• 4 pcs skinless chicken thighs (**recommended to debone and cut to half, as this shorten cooking time)
• 1 tsp garlic powder **Optional
• 1 tsp onion powder **Optional
• Butter/margarine

Garnish:

• 1 lemon, cut into 6-8 wedges
• 2-3 tbsp cilantro, roughly chopped

Method:

Stir and mix all the wet and dry ingredients except the butter and chicken in a large mixing bowl. Then add chicken pieces and make sure all chicken are well coated. Cover bowl with a plastic wrap or transfer it into a Zip Lock bag , store in your fridge and let it marinate about about 12-24 hours.( I prefer to marinate it for about 24- 48 hours to let the flavors infuse into the chicken).

Melt butter (approx 1-2 tbsp) in a pan and pan fry the chicken over medium heat for about 5-10 minutes on each side, making sure chicken is cooked all the way through. You can brown the chicken a little for the charred flavor. Transfer cooked meat to a platter, sprinkle some Cilantro and garnish with Lemon wedges! Serve with Rice or Naan. I hope this will be a palatable dish to most! Enjoy!

Puffed puri for Pani puri

Take Fine variety ofSuji / semolina. Use soda water to make dough.

Make dough with one 2 T bsp suji at one time. This will give 6 – 7 puris

When you add the soda water little at a time the suji will look scattered but slowly it will form a dough.

Pinch a portion of the dough a little smaller than a marble.Roll it thinly 1mm thick into puris. Deep fry in hot oil. Turn it only once in the oil. Don’t keep frying each side many times. The puris puff up and are crisp. Remember to roll thinly. Those puri s which don’t puff up use them as papdi in papdi chat/ bhel.

PANI PURI RECIPE

Ingredients:

To make puri: 
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani: 
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

• To make pani:
• Measure all ingredients.
• Adjust spices and tangyness to taste.
• Strain through a wire strainer to remove any rough bits.
• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.

Butter naan

Ingredients

• 500 gms Maida
• 20 gms Fresh yeast
• 1-1/2 tsp Sugar
• 2 tbsp Fresh curd
• 25 gms Butter, ghee or margarine
• 1 tsp Salt

Directions

1. Thoroughly sieve the flour.
2. Mix sugar and yeast in 1 teacup of warm water till the yeast gets dissolved. Cover the mixture for 5-7 minutes until froth appears in it.
3. Pour this liquid into the mixture of flour, curd, ghee and salt. Add some warm water to make the dough soft.
4. Knead the dough for 5-10 minutes.
5. Wrap the dough with a wet cloth for half an hour.
6. Again knead the dough for 1 minute.
7. Make 20 small pieces out of the dough and shape them into naans.
8. Smear a pressure cooker with a little amount of oil. Remove its lid and heat upside down.
9. Apply a little quantity of water onone side of naan and attach the wet side around the inner wall of the pressure cooker. Keep it until the brownish spots appear. You can put 3 to 4 naans at a time.
10. Take them out and apply butter.
11. Naans are ready to serve.

TANDOORI ROTI /NAAN AND KALI DAL ( DAL MAKHANI)

Most of you must be aware of how to prepare the tandoori roti . But today I am going to demonstrate how to do it in an electric tandoor and a pressure cooker.

NAAN

This recipe is from Sanjeev Kapoor’s cook book Khazana of Indian Recipes.

Ingredients:- Maida -4 cups

Milk -1 cup

Baking Powder- 1 tsp

Water- as required

Baking soda – 1/2 tsp

Oil – 2 Tbsp

Salt -1 tsp

Onion seeds- 2 tsp

Egg – 1 ( optional)

Sugar -2 tsp

Butter- 2 tsp

Yogurt – 2 Tbsp

Method:- Sieve flour with baking powder, baking soda , and salt.Add sugar ,egg,milk yogurt and water. Knead well into medium soft dough.

Apply oil and keep it under wet cloth for one hour.

Make eight equal portion of the dough. ,apply oil and put onion seeds on top.

Press sides first, and then centre of the dough ball. Give a round flat shape of 6 ” diameter.

Stretch it from one side to give it a triangular shape. Put it on a cloth and put it in a preheated tandoor or oven (200 degrees Celsius)

Remove when brown on both sides. Serve topped with butter.

TANDOORI ROTI /NAAN

Make a soft dough of atta (wheat flour) or follow the recipe for Naan. Roll the dough to make a roti. Wet one side of the roti as shown here-

Mean while heat the pressure cooker well without the lid(select an open mouth cooker ).

Carefully place the roti on the side of the cooker so that the wet side of the roti is in contact with the cooker.

Place the cooker side ways on the gas flame , so that the bottom of the roti gets cooked.

Then invert the cooker on the flame so that the top of roti gets cooked with the direct flame .

Again place the cooker side ways on the flame so that the bottom of the roti gets cooked properly .

Remove the roti and apply ghee n serve hot .

Similarly the roti / naan can be made in an electric tandoor or oven. You can get this electric tandoor in 110v also .

Like this-

KALI DAL

 The proportions are mine method is his . After lot of trial and error I have got this recipe. The taste resembles that of the dal served in Haldiram and Bengali Sweet house in Delhi.

Ingredients:- 1/2- cup urad sabut dal ( whole dal )

1 Tbsp- red rajma

1 tsp – chana dal

3 – tomatoes ( you can use ready made puree too )

1/2 cup cream

1 – tsp ginger garlic paste

salt to taste

Red chilli powder- 1/2 tsp

a pinch kasuri methi

1/2 tsp turmeric

Some ginger julienes

Method:- Soak the dals and rajma together overnight.

Next day drain the water and add 4 cups fresh water and turmeric plus ginger garlic paste. Cook this in a pressure cooker , give one whistle, lower the heat and cook for 30 minutes. Let it cool then open the lid.

Mean while blanch the tomatoes remove the skin, puree and strain the thick juice.

Add this puree plus half of the cream salt and chilli powder to the dal and cook on slow fire for further 20 minutes.Mash the dal as you stir.

I also put dal makhani masala ( ready made ) . It is optional.

Add crushed kasuri methi. Serve decorated with cream n ginger julienes.

GONGURA MUTTON RECIPE

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura mutton:

• Boil the mutton and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.