sound cookery

CHICKPEA http://en.wikipedia.org/wiki/Chickpea http://en.wikipedia.org/wiki/Image:Sa-whitegreen-chickpea.jpg CHANNA CURRY NEEDED PULSES. .(WHITE CHANNA'S,BLACK CHANNAS,SOYABEANS,RAJMA,SOYABEANS.LOBIA.) Ingredients: 100 g black or white Channa's. 2 onion 2 tomato 1 t garlc and ginger paste 1/2 tRed chilli powder 1/4 turmeric powder 1/4 garam masala salt to taste 1-2 t oil coriander leaves few Method Pick and wash the Channa's .soak overnight in water.In winter soak in warm water.(if you forget to soak in water.take a hot pot or casserole put warm water soak the pulses ) Take a pressure cooker put this soaked pulses add about 1-2 cup water and 1/4 t salt and pressure cook for 30 minutes. Chopped onion Blanch and cut the tomatoes in to small pieces. Heat fat in a pan and fry the onion,ginger and garlic paste to golden brown.till the oil is separates. Add red chilli powder,turmeric powder,tomato and salt.fry with the help of little water till the fat separates out Drain the Ch

Pulses are very important part of Indian diet. Indian cuisine are made in pulses and herbs and spices.Indian dish to cereal preparations like chapati,rice,parathas,poori,upmas,vada,idli,dosa,dhoklaand most of the food prepared .pulses are used as whole or washed,and spits dals.basan(channa dal flour) is used to make chapati,pakodas,cheelas,ladoos,and burfies.wet ground dalsa can be used in the preparation of fo fomented food like idili,dosa.addai,and dhokla.sprouted pulses can be used in to a variety of preparation like chats,raitas,paranthas,and cutlets, soak pulses are used vada,addai,kofda.and pallas. Essentials in making pulses preparation Soak whole pulses over night to reduce cooking time. to reduce the cooking time and frothing ,add a few drops of fat oil.or til oil . avoid the use of cooking soda .it destroys vitamins B.and more soda make stomach pain. use asafoetidea (hing) and turmeric powder.ginger,garlic.becase some pulses make Gas,and we get GAS PROBLEM. Do not use hard wa

SESAME OIL http://en.wikipedia.org/wiki/Sesame http://en.wikipedia.org/wiki/Sesame_oil Sesame ,till in Hindi and ell in Tamil, sesame seeds gingelly seeds SESAMUM INDICUM . THIS SEEDS ARE NOT USE IN RECENT YEARS.IT IS CENTURIES OLD. There are 3 varieties of sesame WHITE,BLACK, AND RED. As far as nutritive value is moisture ,protein ,carbohydrates , calcium , phosphorus ,,iron,,vitamins,minerals,plus sulphur,thiamine,riboflavin,and fat.while white has a little more calcium than the others and red has more iron.the black variety is best suited to extract oil. A product that is equally good both for internal consumption and external application this sesame oil is used for better therapeutic,and cosmetic use as well as taste. Sesame oil known as gingelly oil or til oil. has a unique flavour and for value it used extensively for salad. This oil is good for skin.applying it to the body scalp and hair regularly makes the skin glow and the hair grow . in southern India every ones in a week

MAIDA GULAB JAMUN. Ingredients. 100 g maida 400 g khoya a pinch soda -bi- carb 3-4 t water oil or fat for deep frying FOR SYRUP 700 - 800 g sugar 500 ml water 1 t milk for cleaning METHOD M ASH OR GRATE KHOYA MIX SODA WITH 1 T WATER AND ADD MAIDA,SODA AND WATER MIXTURE TO KHOYA . MIX WELL DO NOT PRESS HARDLY SLIGHTLY MIX WELL SHAPE THE KHOYA MIXTURE IN TO VERY SMOOTH BALLS AND ROLL EVENLY. HEAT FAT IN A KARAHI .REMOVE KARAHI FROM HEAT . ADD THE KHOYA BALLS WHEN THE BUBBLING STOPS,PUT THE KARAHI BACK ON SLOW FIRE AND FRY THE GULAB JAMUNS TO GOLDEN BROWN COLOUR. DONOT FRY THE GULAB JAMUNS IN HIGH FIRE BECAUSE THE THE KHOYA QUICKLY FRIED IN OUT SIDE NOT IN THE INNER, SO ALWAYS FRY IN THE SLOW FIRE.. IT FULLY FRIED IT COMES UP IN THE KARAHI. MAKE A SUGAR SYRUP ADD SUGAR TO WATER . BRING TO BOIL.CLEAN THE SYRUP WITH MILK..COOK THE SYRUP FOR A FEW MINUTES AND LET IT COOL.IF YOU WANT ESSENCE ADD KEWRA ESSENCE OR ROSE ESSENC. SOAK THE GULAB JAMUNS IN SYRUP .ALLOW TO SOAK FOR HALF AN HOUR . HE

MAIDA GUJIA Ingredien 200 g maida 50 g oil or fat water to make a dough oil or ghee for frying KOR FILLING 150 G KHOYA 150 G CASTER SUGAR 20 DRY COCONUT POWDER ALMONDS,PISTACHIOS,RAISINS A FEW METHOD GRATE KHOYA. HEAT A PAN AND COOK IT IN SLOW FIRE WITH CONSTANT STIRRING. TAKE OUT AND COOL THIS KHOYA . MIX THE CASTER SUGER,COCONUT POWDER,CHOPPED ALMONDS AND PISTACHIES IN IT. THIS MIXER IS A GUJIA FILLING. MAKE A GUJIA SIFT THE MAIDA AND RUP IN THE FAT WITH FINGER TIPS USE A WATER LITTLE BY LITTLE TO MAKE A STIFF DOUGH' DIVIDE THE DOUGH IN TO SMALL LIME SIZE BALLS TAKE THE BALLS AND ROLL INTO A THIN CHAPATI FILL WITH KHOYA FILLING. MOISTEN THE EDGES WITH WATER AND FOLD IN TO A SEMI CIRCLE .PRESS THE EDGES FIRMLY. DEEP FRY IN A HOT FAT OVER SLOW FIRE TILL GOLDEN BROWN IN COLOUE. OTHER FILLING FOR GUJIIA. ROASTED CHANNAS ,DRY COCONUT POWDER,CASTOR SUGAR ,FRY POPPY SEEDS.AND GREEN CARAMOM POWDER,CHOPPED CASHEWNUTS,MIX THIS MIXER USE FOR FILLING.YOU HANE A CHUTNEY DAL . ROASTED CHANNA

POLI . http://en.wikipedia.org/wiki/Puran_Poli Ingredients 200 g maida 200 g Bengal gram dal ( channa dal ) 200 g jaggery 2 -3 T sesame oil, (til oil)or fat turmeric powder a pinch 6-8 cashwanut 50 g ghee grate coconuts or coconut powder 1- 1 1/2 cup water METHOD. Sift the flour add turmeric powder,sesame oil (til oil ) rop in the oil finger.make a stiff dough using water.keep it for 5-6 minutes MAKE A POLI FILLING Boil the dal .it not over cook. Take the boiled channa dal (mashed the dal ), jaggery ,coconut powder,green cardamom powder,mix well . Fry the cashwanut in little ghee and chopped. Heat a little ghee in a pan and lightly fry the channa dal mixture for 2-3 minutes till thick and completely dry paste ,add chopped caswanut . Devided in to small lime size ball Make a poli Take the maida dough divde in to small balls. Roll each ball in to a small round. place a portion of channa dal small ball in the centre.fold the dough over to cover filling and reshape in to

Maida halwa. Ingreients 100 g maida 50 g milk 200 g sugar water 50 g ghee 1 green cardamom, chopped almonds 5-6 red colour (kasar powder) i-2 drops or powder METHOD Sieve maida and red colour powder .put it in a bowl. Make centre pour the milk and1/4 cup water mix well .keep the batter 1/2 hour. Dissolve sugar in water bring to a boil make a sugar syrup. It become thick put the maida batter ,ghee ,cordamom powder,chopped almond , mix well and cook on slow fire .be careful becase a lot of splattering will occur. Keep cooking with constant stirring till all the syrup is absorbed and halwa starts leaving the side of karai.

MALPUA. Ingredients 1/2 cup maida 1 litre Milk fennal seed(saunf) few 2 Blake cardamom 2 green cardamom 1/2 bay leaves 1 1/2 cup sugar almond and pistachios a few ghee to fry fritters METHOD Sieve maida Make a well in the centre. Pour the milk and mix together the flour and reduced milk with a whisk so that there are no lumps ,and it is very smooth and should be of coatings consistency. Make a powder fennal,and cardamom seeds.( remove the cardamom skin. ) Put the powder in the batter . Let it stand for 10 minutes. Prepare syrup by dissolving sugar in water and put the bay leaves and bring to boil.till it form medium thick syrup Heat non stick pan and fry laddleful of the batter at a time in the middle of the pan and fry in the simmering ghee. it speard round fritters. fry the edges are golden brown and crisp on the both sides. remove with and draing throughly and soak in suger syrup for 2-3 minutes.and remove arrange in a tray with a little syrup coated on it and garnish with chopped a

pancake is made in refined flour maida..maida,salt,egg and milk are used to perepare pancakes. the pancake batter put in the non stick pan or rying pan. these thin round which are filling with varies filling,it is good breakfast preparation this pancake filled vegetable, minced meat, chichen, ham, sauages,panneer,scrambled egg,cheese,mushroom,jams,khoa,coconuts,some try frouts,honey,chopped fineapple,.are the filling. mix all the ingredients(milk,maida,egg,salt)well and whisk with the egg beater till the batter is smooth and free of lumps.avoid over beating. allow the batter to stand in a cool place fot 1/2 hour.it helps the flour to absorb water and swell up and thicken the batter. the non stick or frying pan shoud neither be cold the pancake will stick to the pan .nor very hot it will burn while pouring the batter in to it. avoid over greasing the pan so as to facilitate even spreading of the batter. PANCAKE Ingredients 1 cup maida 1 egg 3 t fat 1-1/3 cup of milk salt to taste METHOD