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New Delhi, January 11, 2018:  AKKARA ADISAL

INGREDIENTS

Raw rice 1/2 cup
Milk 1 and 1/2 cup + 1/2 cup
Water 1/2 cup(to cook rice) + 1/4 cup for jaggery
Jaggery 3/4 cup (adjust according to your taste)
Ghee 2-3 tblsp
Cashew 5
Saffron 3-4 strings
Pachakarpooram a pinch (optional)

METHOD:

Melt the jaggery in a pan, by adding little water. Filter the impurities and let this boil for 2 minutes.

Soak the safforn in 2 tsp of warm milk.

Soak the rice in 1/2 cup water for 10 minutes and add 1 and 1/2 cup of milk and cook this in a pressure cooker till 7-8 whistles and keep it in a low flame for 10 minutes and switch off the flame. Take out once the pressure releases and mash the cooked rice into a nice paste with the back of a ladle.

Add the saffron milk to this. Add the melted jaggery also to this.

Mix this well.

Fry the cashew nuts in ghee and add it to the rice jaggery mixture.

When the mixture is bit cooled down add 1/4 cup of boiled and cooled milk to this.

THIRUVATHIRAI KALI

INGREDIENTS

Raw rice – 1/2 cup

Moong Dal – 1 tbsp

Cardamom – 3 nos (crushed)

Water – 1.5 cups

Cashew nuts – 4-5 nos

Ghee – 1 tbsp.

Grated Coconut – 1/4 cup

For jaggery syrup/Paagu:

Grated jaggery - 3/4 cup (ratio of rice and jaggery should be 1:1.5)

Water - 1/4 cup

METHOD

Dry roast the moong dhal in a hot kadai till light golden brown (nice aroma comes).Set aside. Dry roast the rice in the same hot kadai till it puffs up slightly.

Now grind the rice& dal in the mix it (Run once or twice. It should be just broken like rava/semolina).

Pressure cook rice and moong dal with the mentioned quantity of water & a drop of oil. Cook it for 1-2 whistles (rice should be separate).It shouldn’t be overcooked. Rice should be fluffy and separate. Set aside. No problem if the rice is slightly mushy. When it cools down, it will be separate.

Break the jaggery into pieces. Run the grated coconut in the mix it once or twice. Now take a bowl with the jaggery and put in very little water (should immerse).

Melt and make a syrup by keeping in medium flame .This is done to remove mud and stones in jaggery. After we make the syrup, strain it in a metal strainer.

Now add the cooked rice to the syrup and a tsp of ghee. Mix well by keeping on the medium flame. Take care to stir continuously, so as not to charr. It gets thicken and rice will absorb all the syrup. Lastly add the grated coconut and fried cashews along with ghee. Switch off the flame.

THIRUVATHIRAI ADAI

INGREDIENTS

1cup - 200ml

Processed rice flour or readymade rice flour – 1 cup

Water – 1.5 cups

Powdered Jaggery – 3/4 cup

Grated coconut – 2 tbsp

Cardamom – 3 nos

Ghee – 1 tbsp

METHOD

Wash and Soak rice in water for 2 hrs. Drain the water and Spread the rice in a paper or cloth for 5-10 mins .Water content gets absorbed and rice will become dry with little moisture. Now grind it in the mix it till it becomes a nice powder. Add cardamom with the rice so that it will be grinded nicely.

Now sieve the rice flour and remove the coarse ones. Fry it in the dry kadai till vapour comes slightly. Set aside. Dry grind the coconut and keep apart.

For readymade rice flour, dry roast till vapour comes slightly. Do it for 1-2 minutes in medium flame. Please don’t roast too much as the adai may break. Remove as soon as vapour comes out. Now take the jaggery in a bowl & add 1.5 cups of water. Melt & strain the jaggery. Let it boil for sometime. Now simmer the flame and add the rice flour, cardamom powder and the grated coconut. Mix it well.

Make sure there are no lumps .The mixture will become thick and all the water gets absorbed into the rice flour. Remove from the flame and let it warm. Grease ur hands with oil and knead well to make it soft.. Make balls of even size.

Take a small polythene sheet or Plantain leaf .Spread the ball with hands and make it like Poori. We usually keep 7 nos for neivedyam.

Heat a dosatawa .Sprinkle some oil/ghee and put the adai into it.Cook till it becomes light golden brown. Cook it in med flame. Adai should not break. So cook carefully.

Flip it once. Cook for sometime and enjoy eating hot!!

PANEER BUTTER MASALA RECIPE

Paneer Butter Masala is a typical Punjabi dish that is generally made during all festive occasions like Diwali or Lohri. Garnished lots of thick cream and cashew nuts this is one dish that no one can say no to.

Ingredients:

  • 250 gm Paneer

· 2 Onions (blanched and pureed)

  • 2tbsp Butter

· 3 tbsp Tomato puree

· 1 tsp Ginger garlic paste

· 2 tbsp Cashew nut paste

· 2 tbsp Kashmiri chili powder

· 1 tsp Coriander powder

· 1 tsp Turmeric powder

· 1 tsp Garam masala

  • 1 Cup Fresh cream

How to make Paneer Butter Masala:

Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.

Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)

Add Ginger garlic paste to the brown paste mixture and sauté for sometime.

Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.

Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.

Finally garnish it with fresh cream.Paneer Butter Masala is ready.

WHEAT LADDOO RECIPE

Wheat laddoo is a sweet prepared using wheat flour, ghee and jaggery or powdered sugar. The laddoo is easy to make and can be used when you're having the insatiable urge to have a quick bite.

 

 

INGREDIENTS:

 

1. 250 gms Wheat flour

2. 30 gms Ghee

3. 200 gms Jaggery/powdered sugar

How to make Wheat Laddoo:

1. Heat a tava and roast the flour on it.

2. Grate jaggery.

3. Mix the grated jaggery with flour.

4. Now add ghee and mix well.

5. Prepare medium sized balls.

6. Wheat Ladoo is ready.

MOOLI KA PARATHA RECIPE

In my knowledge there is no one who does not like parathas. This Indian bread comprises a meal in itself and the addition of curd or pickle makes it even more delectable. Among all the variants of paratha, moolika paratha is one which is liked by most. This easy to cook, stomach filling dish is a must in most of the Punjabi festivities.

INGREDIENTS:

 

  • 2 Medium Sized Mooli(Daikon Radish peeled)
  • 3 cup Wheat Flour
  • 2 tbsp Ghee
  • 2 Green chillies (chopped)
  • 1/2 tsp Amchur Powder
  • 2 tbsp Coriander Leaves (chopped)
  • 1/8 tsp Turmeric Powder
  • 1 tsp Salt
  • Water as per requirement

HOW TO MAKE MOOLI KA PARATHA:

1. Take radish and grate it.

2. Sprinkle little salt over it and keep it aside for half an hour.

3. Squeeze the water out and add green chillies, coriander leaves and salt.

4. Sieve the flour. Add 1tbsp ghee and all the remaining ingredients.

5. Knead it properly to form a semi-solid dough by adding sufficient water.

6. Roll out thin rotis out of the dough.

7. Cook these rotis on a preheated skillet until it turns lightly crispy.

8. Apply ghee on both sides.

9. Serve hot with fresh curd or pickle.

Corporate Comm India(CCI Newswire)

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