sound cookery

1 Katori (cup) weight(g) maida is 120- 130 grams So many Indian foods are made in maida.The maida used in to a dough or batter.Salt,curds,egg,yeast,sugar,and baking powder are used to ferment and leaven the mixture making it light and fluffy.The preparations like naan,bhature,dosa,snakes,,puris,samosa,mathri,kachori, porotta,pastas,macaroni,noodles,cookies,bread,biscuits,cake,patties,souffle,pizza,pastry,pie,tarts,pokoras,appam,Burfi,are made in maida. Samosa and mathri,puri are dough preparations made with refined wheat flour(maida)and 20 to 30 %fat or oil rubbed in to the flour before making the dough.Fat shortens the gulten stands in the dough which helps to make the product tender but crisp.for samosas,a variety of filling may be used like vegetables,meat,egg,and paneer.soaked ground and fried dal is used as filling for kachoris. Maida is good source of energy it provide protein and vitamin A. SAMOSA Ingredients For dough 200g Maida 2-3 T oil salt to taste water to make a stiff d

Besan dokla; Ingredients; 1 cup gram flour(besan). 1 cup curd 2t Eno fruit salt a pinch of turmeric powder 1/2 mustard seeds 1/2 ginger 3 green chillies few curry leaves ,coriander leaves 2 t oil 2-3 lemon juice Salt to taste MATHOD Mix besan,curd,eno fruit salt,salt,ginger paste and a pinch of turmeric powder. Add a little water to make the batter thick. Grease a thali(plate),pour the batter in it and cook it by steaming till done and set.(In a pressure cooker.put the thali over a stand in the prassure cooker..pour a class of water in the pressure cooker.close the lid. don't put the weight.Steaming at 10 minutes or till done it and set.Prepar like Idli) Take a small bowl, take 2 t water add lemon juice,a pinch turmeric,,salt. Heat oil in a pan add mustard seed,chopped green chilli,curry leaves,coriander leaves.add the lemon juice. prepare to boil few minute. Add the baghar over steamed dhokla .Cut dhokla in to pieces and severe garnish with coriander leaves. (If you have not a eno

Besan chutney -1 Ingredients. 20 g besan 20g peanuts 1 greenchilli ginger 1/4 piece lemon juice salt to taste METHOD Roast besan slightly brown Roast peanuts and remove the red skin Grind peanuts,ginger,Green chilli to fine paste. Add roasted basan,lemon juice,salt,and 2t water.mix BESAN CHUTNEY -2 Ingredients 2T BESAN 1 Onion 1 tomato 1/4 turmeric powder 1/4 mustard seed 1/4 urad dal 1/4 Cumin seeds 1/4 saunf,(fennel seeds) curry leaves few Method Take a bowl put besan,salt,turmeric powder.add 4t water make a paste. Heat 1t oil.add mustard seeds,cumin seeds,saunf,urad dal.Saute till they splutter.add onion fry onion get Brown,add tomato,fry few minute.add curry leaves. Add the besan paste put 4t water bring to boil.cook 4-5 minutes IF YOU WANT A SAMBAR TASTE YOU ADD 1T SAMBAR POWDER IN THE BESAN PASTE.. Besan chetney -3 3 t besan. 2 small onion. 2 green chilli 1/4t mustered seeds 1/4t urad dal 1/4t red chilli powder. a pinch garam masala salt to taste Method; Take a bowl. put besan,r

PAKORAS AND BNDA Pakoras,bonda,bajii,are tea time snakes.They are made from a number of food item like vegetable,(potato,onion,cauliflower,mixed vegetable,spinach,methi,brinjal ,green banana.)Peanut ,eggs,paneer,fish and bread.These are coated with gram flour (basan)batter and deep fry.serve with chutneys and sauces. This snakes are prepared particularly in winter,party,and rainy days.paneer and egg,bread pakoras provide good quality protein. MAKING GOOD PAKODAS The besan batter should be thick but of pouring consistency .It should coat the food well without running off. The fat should be smoking hot when pokoras are added but during frying,the heat should be reduced to permit cooking of vegetables and to prevent burning. Can be given a second fry just before serving to make them cripes. if a second fry is to be done ,then initially ,they must be fried lightly. BATTER FOR POKORAS. Ingeriants 100g besan water approx 4t salt to taste 1t red chilli powder 1/4 t garam masala powder a few

Besan paneer curry Ingredients 1 cup besan(gram flour) 50 g paneer 1/2 cup curd 1/2 ajwain 1t garlic,ginger paste a pinch of asafoetide salt to taste oil 1t FOR THE GRAVY; 1 Onion 1 tomato 1/2 cup curd 1 green chilli 1/2 red chilli powder 1/4 turmeric powder salt to taste 1t oil some coriander leaves METHOD; Mix the gram flour,ajwain,ginger-garlic paste,salt,asafoetide and oil knead into a soft dough by adding curd Roll out a chapati about 1 cm thick with this dough Grate paneer and spread over the chapatti. Roll up the chapatti into a long roll.Cut 2-3 cm lengths from the big roll.Seal the edges. BOIL WATER Put the piece in to the water one by one .boil until they start floating on the water. Remove from the water. but do not throw the water away Make a gravy . Grind the onion,tomato,green chilli,and curd to a fine paste Heat oil and fry the paste till it leaves the sides of the pan. Add salt,other masala,and the water in which the basan wear boiled. Bring to boil put the basan piece.

Besan and spinach or mathi paranths; Ingredients 200 g flour 100 g besan water enough to make a soft dough 2 onion 100 g spinach or methi 1 green chilli salt to taste 1 t red chilli powder a little amount dry flour for rolling 2 T oil Method Chopped green chilli,spinach or methi. Take pan put 1t ghee. fry green chilli,spinach or methi and put red chilli,salt,fry few minutes. mix flour,besan, fry green chilli and spinach. Make a soft dough using water and leave it aside for sometime. keep the dough covered for about 1/2 hour Roll each ball into a small round ,apply a little ghee or oil ,fold it and roll it again using dry flour heat the tawa. cook the parathas on a hot tawa. when one side is lightly cooked ,turn it over and cook lightly the other side. now apply ghee and cook paratha on bath the side till Golden brown in colour

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.

Besan is a flour. you make so many food stuffs..Most cuisine are made in this flour in India.Many variety of burfi,ladoos , snakes are this Bengal gram flour. correct weighing and measuring of food stuffs is essential to get good results.1 cup(katori) of besan weight(g) is 175 g measure .If you have not a besan. put a 400 g bengal gram (kadalai parupu)clean the dal.pour the dal in to the mixer.run the mixer at speed 1 for 1 minute and than switch over to speed 2-3 and run the mixer for 2-3 minutes.Fine powder will be obtained .pour out the flour and sieve if necessary take the fine powder.Regrind the coarse remains of the flour to the required fineness by running the mixer for anther 2 minutes ,sieve and get the fine powder.This besan also use for skin care. take 1cup put 3t besan ,1t gingelly oil or mustard oil,or coconut oil.2t curds mix well make paste apply before bath or face wash,it give glow in face and body .In winter apply for dry skin. http://en.wikipedia.org/wiki/Besan BESAN

PANEER RASOGOLLA Ingredients; 200g paneer 1 t maida( Refined flour) 400g sugar 5 cup water rose or pineapple essence or cardamom powder METHOD; Place the paneer on a plain working surface and knead with the heel of hand for about 1/2 minute. Add the 1t maida continue kneading till the grains disappear and the paneer become soft and creamy approximately 5 minute . Divide the mixture in to 10- 12 equal portion.form each into a ball and roll each ball with slight pressure between palms till smooth and even, put 5 cup water and sugar in to cooker.Place the cooker on high heat bring to a boil 5 minutes Boiling the water put the paneer balls one by one carefully. And bringing to boil another 10 minutes, and slow the fire bring to boil 5 minutes. Put a Weight . Close the cooker. Remove cooker from heat allow to cool naturally. After cool the cooker, Open cooker stir in essence or green cardamon powder.

Paneer samosas Samosas is liked by most of us.We get in the market are ordinary vegetable and potato filling .We have to prepare the dough and than try the differnt filling .Alu,keema paneer is good filling .For the dough for the samosas. Take two cup of maida add ghee or any oil and 1/2 tsp salt,a pinch of baking soda-bi-carb. Mix the maida ,oil,baking soda with lukewarm water,Make dough till it is soft.This two cup maida make15 - 20 samosas. samosas Ingredients 200 g Maida 45 g ghee salt to taste lukewarm water to make a stiff daugh oil for frying Method; Sift the flour.salt,baking soda and rub in the 45 g ghee with finger tips .use water to make a stiff dough .cover it and leave for 20-30 minutes FILLING FOR THE SAMOSA. Ingredients 200 g paneer 150 g mutter(peas) 1 green chills salt to taste 1t red chili powder 1/4 garam masala or pepper powder 50g raisins,10 cashewnuts (broken into small pieces) a pinch of asafoetida 1 tsp salt 1/2 tsp jeera 1 tsp sugar 1t cardamoms,1 cinnamon METH

Paneer potato cutlets Ingredients; 100 paneer 200g potatoes bread 1 slice 1/2 t red chilli powder 1/4 t pepper powder 1/4 t mango powder(Amchur) 1/4 t garammasala powder 1 egg 2 T Bread crumbs OIL FOR FRYING SALT TO TASTE METHOD Boil ,peel and mash potatoes Crumble the paneer and mash well Beaten the egg. Dip the 1 slice bread in water and than squeeze out the water Mix the all masala powder,salt,potatoes,paneer,bread.mix well Shap into cutlets of desired shape. Dip in beaten egg and coat with bread crumbs. Deep fry in hot oil till golden brown Serve hot with chutney or sauce

Ingredients; 5 og paneer (finely_chopped) 1 small onion(finely_chopped) 1 small potato(finely_chopped) 2 Tgreen peas 1 tomato (finely_chopped) 4 egg 1 t besan 2T butter salt and pepper powder to taste METHOD; meld the butter in a frying pan. add the onion and fry sew minute.it soft and pink add potato,fry 1 second,add peas,fry few second. add paneer and fry and add tomato and mix all well together. beat the egg and seasoning the papper and salt and basan beat well pour over the contents of the pan. cook until the egg is just set.than turn upside down on the hot in slow fire few minute .

Paneer curry Ingredients 400 g paneer 1/2 T Turmeric powder. 1/2 Dry ginger (in tamil sukku) powder or 1 small piece. 1 black cardamom 2 green cardamom few aniseed 1-2 cloves 1/2cumin seeds 1/2 t garam masala. 2 small stick cinamon. few saunf seeds. 1 cup milk METHOD cut the paneer into cubes and fry little oil in golden brown. mix the dry ginger, garam masala,1 black cardamom,aniseed ,cloves,green cardamom.1 small stick cinnamon. mix and make a powder. heat oil add cumin seeds,1 cinamon stick,and saunf seeds fry and add turmeric powder,freisd panner,sald fry few minutes.add water and bring to boil. than add the masala powder and bring to boil at few minuts add 1 cup milk and bring to boil anther few minutes 3-4 minutes ,keep stirring in the gravy thick, serve hot.

METHI GREAM PANEER Ingredients; 200g paneer 100g mutter 1 stick Cinnamon 1 small black cardamon or green cardamon 2 1 clove 5 cashenuts(crushed) 1T ghee 3 onion 1T white pepper powder 50 g gream 2Tdry methi (kasoori methi) SALT to taste 1/4t sugar or 2 pinch Milk 100g METHOD Crush the cashew nuts , Crush the cinnamon,clove,and cardamom, Boil the mutter till tender and cut paneer in to small cubes,and fry the paneer slightly ,keep aside Cut the onion small pieces,heat oil fry the onion slightly brown and make a paste Heat 1 tsp ghee ,put the crushed cinnamon masala and pepper powder ,and the onion paste,cook for few minutes Add the dry mathi ,gream,and cook for 2-3 minutes on alow fire Now add the boil mutter and paneer and the cashwnut powder and cook for few seconds,add milk ,salt,sugar,and cook on very low fire for few minutes still the gravy thick, Serve hot garnished with a little dry methi ,chopped coriander leaves.