sound cookery

DUM ALOO Ingredients 250 G Small walnuts size potatoes 1/2 t red chilli powder 1/4 t turmeric powder 1/4 t garam masala powder 2 small size onion 1/4 cup channa dal 3- 4 t curd 1 /2 piece ginger 3-4 garlic cloves 1/2 t coriander seeds 1/4 t pepper corns 3-4 t fresh coconut 1/4 t cumin seeds 2 clove 2 green cardamom or 1 black cardamom oil for frying ghee 3 t salt to taste 2 green chilli METHOD Peel and prick potatoes all over with a fork and soak salt (1/2 t ,salt)water for half an hour. Dry the potatoes in a clean dry cloth Soak the channa dal in water. Crush green cardamom and black cardamom to a fine powder. Beat the curd and add the cardamom powder,mix well and keep aside. Heat oil .deep fry the potatoes on medium heat till the potatoes brown on all side. Roast coriander seeds,pappy seeds,coconut,cumin seeds,clove,pepper corns,.and grind to a paste Chopped onion and grind with ginger and garlic.to paste Heat ghee .and fry onion ginger paste till brown. and add red chilli powder,tu

Egg curry Ingredients 4 egg(hard boiled egg) 2 small onion 3 tomatoes 1 green chilli 2-3 t fresh coconut (paste)OR coconut juice few curry leaves or coriander leaves 1/2 t red chilli powder 1/4 t jeera powder 11/2 t coriander powder 1/4 t turmeric powder 2-3 t tomato puree 1 small picec jaggery 1/4 t mango powder or imlee paste ghee or oil water METHOD HOW TO BOIL THE EGG The water level is enough to immerse the egg. Keep the water to boiling in a pan,gently place the egg in the boiling water. Boil the egg 5 minutes for soft -boiled egg and 10 -12 minutes for hard boiled egg. Remove and put the egg in cold water to avoid green ring formation. METHOD Boil the egg and remove the shell. Chopped the onion.tomatoes and green chilli finely Heat the fat in a pan Saute the onion first brown in colour and add the green chilli and chopped tomatoes fry for few minutes The tomato cooked add the jeera powder,turmeric powder,red chilli powder,coriander powder and salt cook for few minutes .add some

Butter chicken Ingredients 500 g chicken 3-5 garlic cloves 1 small piece of ginger 2-3 t red chilli powder 1/4 t turmeric powder 1/2 t cumin seeds powder 1/4 ajwain powder(omam powder) salt to taste red colour or a pinch of kasari powder 100 g curd 1 t lemon juice ghee 1/2 t garam masala or pepper powder 1 small onion ring 1/2 lemon FOR GRAVY 2 onion ginger 1 small piece 2 tomatoes 3-4 t tomato puree 1 t sugar 1/2 t garam masala 2 t cream 3 t butter salt to taste 2 green cardamom few coriander leaves 2 small green chilli s slit 1 t ginger juice METHOD Make deep cut over the chicken guater. Take small bowl make a paste of salt,turmeric powder chilli powder and 1-2 t water and apply over chicken. Grind the garlic and ginger paste . Add red chilli powder ,turmeric powder,cumin seeds powder,,ajwain powder,,salt,lemon juice,red colour.mix with the garlic ginger paste ,add to the chicken and add the curd. Mix well and marinate the chicken for 3-4 hours. Remove the chicken in the mixer and ro

Mutton chops Ingredients 250 g mutton chops ginger 1 Small piece garlic 3-4 cloves 2 t vinegar 2 t curd salt and red chilli powder to taste 1 egg 3-4 t bread crumbs oil for frying METHOD clean and wash the mutton chops grind the ginger and garlic paste take a bowl mix the ginger garlic paste,vinegar,curd a,red chilli powder and salt , mix well and add the chops. marinate the prepared the mutton chops in above mixture for 3-4 minutes remove the chops from the marinating mixture,dip them in beaten egg and coat with bread crumbs. deep fry in hot oil until the chops get golden in colour serve hot garnish with onion rings and lemon slice Mutton chops -2 Ingredients 250 g Mutton chops 1 t ginger garlic paste 2 t curd salt to taste 1 t red chilli powder 1 t coriander powder 1/4 t turmeric powder 1 egg 3-4 bread crumbs fat for frying 2 t ghee 1 onion(chopped) 1 tomato's(chopped) few saunf seeds 1 /4 piece Cinnamon 2 clove water 1/4 cup coconut milk METHOD Clean and wash the chops Grind the

This sambar is cooked grind ed fresh masala paste and mixed vegetables. Ingredients 100 g Arhar dal 1 drum stick 2-3 small brijal 2-3 ladies finger few piece of white pumkin 1 carrot,2-3 beans 25 g colocasia or bottle gourd ( lauki ) 2 tomatos 2-3 small onion 30 g Tamarind oil water salt to taste mustard seeds few curry leaves and coriander leaves 1/4 t turmeric powder F or masala paste Ingredients 2 t coriander seeds 3-4 red chilli round (whole) 1/2 t Fengreek seeds 1 t urad dal 1 t channa dal 1/4 t rice 3 t fresh coconut 2-3 pepper corns 1/4 t asafoetide SALT 1/4 t METHOD Heat 1 t oil and roast first rice , coriander seeds, fenugreek seeds,whole red chilli , urad dal , channa dal ,,pepper,and with coconut,add salt and a pinch of asafoetide .roast a little . Grind above masala with little water.grind fine masala paste. Soak the tamarind in 1/2 cup of water and extract the tamarind juice. Pick and wash the arhar dal and add salt, turmeric powder,and a pinch of hing a

Ladies finger sambar . Ingredients 100 g Arhar dal 300 g ladies finger 2 -3 small onion 2 tomato 30 g tamarind 1/4 t turmeric powder 1/4 t red chilli powder 1/4 t sambar powder 1 whole red chill 1/4 t fenugreek seeds 1/2t urad dal 1/4 t mustard seeds 20 g fresh coconut 1/8 t asafoetide few curry leaves oil water METHOD Pick and wash the dal . Add dal , salt,turmeric powder in prassure cooker with 3 cup of water. prassure cooker for 10 minutes or 3-4 whistle. till the dal soft.mash it well Soak the tamarind in a 1/2 cup of water and extract the tamarind juice Cut ladies finger both ends and cut 1 or 2 inch lengthwise .pieces. Grind the coconut few minutes (not fine paste.) Saute the ladies finger in 1/2 t oil for few minutes. Heat oil in a pan add mustard seeds, when they crackling add jeera , asafoetide , Fenugeek seeds,and broken red chilli whole,and curry leaves and chopped onion ,onion get brown in colour. Add the sauted ladies finger,red chill powder,and sambar po

Onion sambar Ingredients 100 g Arhar dal. 25 G Moong dal 250 g small madras onion or(young small onion) 20 g Tamarind 1/4 t Mustard seeds 1/4 Jeera 2 Red chilli whole 2-3 Pinch of asafoetide 1/4 t Turmeric powder 1/2 t Sambar powder salt to taste oil water METHOD Pick and wash the arhardal and moongdal . Peel the onion skin.(soak in a water and then peel the skin .you have not have a eye burning) Add 3-4 cup water,salt,turmeric powder,hing. and cook the dal in a pressure cooker After 2 whistle simmer at 5 -7 minutes till the dal is soften Cool and remove the dal add 1 cup water mash well . Soak tamarind in 1/2 cup of water and extract tamarind juice. Heat oil in a pan add mustard seeds when they crackling add jeera,hing,2 whole red chilli .curry leaves and baby onion and add little salt ,fry for few minutes. add the sambar powder and tamarind juice.add the dal water bringing to boil the sambar .when the onion cooked tender add remain dal if need add some water .Bring to boil.Continue c

Radish sambar Ingredients 100 g Arhar dal 2 radish(mulli) 1/4 t red chilli powder 1/4 t turmeric powder 1/4 t sambar powder 1/4 t jeera 2 pinch Asafoetida( hing) 20 g tamarind 1/4 t mustard seeds 2 tomatoes 1-2 onion 1 whole red chilli salt to taste oil few curry leaves METHOD Pick and wash arhar dal .add salt ,turmeric powder, cook in a pressure cooker with 3-4 cup of water, till the dal is soft. add water and mash it well, soak the turmarind in a 1/2 cup of water.extract the tamarind juice in the water.keep the juice cut and slice the onion and radish chopped the tomatoes Heat 1/2 t oil in a pan ,add mustard seeds when they crackling add asafoetide,curry leaves,jeera,whole red chilli.,then add the slice onion fry till the onion get brown in colour now add the radish ,stir well .add 1/2 oil add salt cook for few minute and add the red chill powder,sambar powder ,and chopped tomatoes,cook for few minures add little water, when the vegtables cooked add tamarind juice and cooked dal. add

SAMBAR (BASIC) 100 G Arhar Dal salt to taste 2 Drumstick 3-4 small brinjal 4-5 small onion 3-4 baby onion (Madras onion) 2 tomatoes 1/4 t turmeric powder 3 t coriander seeds 3-4 red chilli (whole) 1/4 t Fenugreek seeds 1/4 t jeera 1 t urad dal 1 t channa dal 25 g fresh coconut 3-4 pepper corns 1 green chilli 30-40 g tamarind 1/4 T Asafoetida 1/2 t mustard seeds few curry leaves salt to taste water oil METHOD Pick and wash the arhar dal, (soak for 5- 8 minutes.Soak the dal to reduce cooking time .) Soak the tamarind in 1/2 cup of water and take out pulp.keep the tamarind juice. Heat 1/2 t oil roast the coriander seeds first ,fengreek seeds(fried golden brown),urad dal,channa dal,and whole red chilli,Roast a little and remove ,add 2-3 pepper corns and jeera,and grind the above masala paste grind the coconut fine paste wash and cut the drumstick 2 inch length and cut the brinjal lengthwise.soak the vegetable in a salt water. chop the small onion and tomatoes add the dal and water(5-7 time

BRINJAL CURRY Ingredient 500 g small brinjals salt to taste 2-3 green chiili 1/4 t turmeric powder 1/4 t red chilli powder 1/2 t dhania powder a pinch of garam masala sesame oil 3-4 t 2-3 tomato 2-3 garlic glove 1 small piece ginger few coriander leaves 1/4 t jeera 1/4 t saunf METHOD Wash and cut the brinjal lengthwise grind ginger,garlic,green chilli.jeera,saunf,and coriander leaves to a paste, Grate onion and brown very lightly in 1 t oil and grind to a paste. chop the tomatoes very finely heat oil in a pan add the grounded mixer green chilli paste fry for few minutes and add the onion paste fry for few minute. add the chopped tomatoes and cook till softened. add turmeric powder,redchilli powder,and coriander powder .mix fry few minutes and add the brinjal ,stir well , add salt and cook in an open for 5 minutes, now close the lid of the pan and cook for another 5 minutes .cook on medium fire till the brijal tender.(add a little water if necessary) serve hot sprinkle with garammasala

Maida mathri Ingredients 1 cup maida(200 g ) 1/2 t Ajwain 10 whoke black pepper or 1 t pepper powder ghee for fring oil 2 t salt to tast METHOD Shift the maida,add salt,and ajwain (if you want add pepper powder or palak paste,dry mathi powder) and rub in the oil with finger tips, And make a stiff dough using little water. Cover and keep in cool place for 20 -30 minutes Divede the dough in to small balls. Roll in to thick round 1=2 inch in diameter. Insert one whole black pepper in the centre and prick with fork. (using pepper powder ,prick with fork in the centre slightly,otherwise it fry like puree) Heat the fat and fry mathris on slow fire till golden brown on both side fry all the mathri cool and store tight container. prepar this 1/2 perper powder and 1/2 t spinach(palak) paste ,add in to the maida. Prick after rolling to prevent bloatind like pureeies during frying. fry at low temperature to ensure propper cooking of the inner portion. RICE MATHRI Ingredients 100 g rice powder 10

ZIMIKAND, YAM YAM Yam,Elephant,in English( Amorphophallus Campanulatus )Suran -Marathi,Zmikand Hindi,Panjabi.Kannada Suvarna gadde ,Tamil Senai kizhangu,Telgu -Kanda dumpa,Malayalam Chena.Other name Arsaghna valukand. This vegetable have 100 g 78 ,Moisture,6 mg Carbohydrates,30 mg Calclum,40 mg Phosphorus food. Before cooking this vegrtable must be washed thoroughly and avoid sandy and catching throat itching, Wash and peel cut the skin and cut it in cubes,take a bowl add salt and butter milk and soak this vegetable 10 - 15 minutes.or soak in a lime water with salt .Drain and use any recipe.This vegetalble is look red and yellow,white.yellow white is become old it get more itcing in throat. Cooked this vegetable is very tastey,try some my recipe, yam fry (Sanai kezhangu varuval) Ingerdients; 500 g yam (sanai kezhangu.) 1/2 t red chiili powder 1/4t coriander powder 1/4t turmaric powder 2- 3 T curd 2- 3 carlic cloves( chopped finely and mashed ) salt to ta

Dal Makhani Ingredients: 1 cup black urad dal(black gram whole,urad sabut) salt to taste 1/4 t turmeric powder 1/2 t red chilli powder 1'' small piece of ginger 2-3 garlic cloves 1 onion 2 small tomatos 2 small green chilli 20 -30 g g butter 2 t ghee 3-4 t gream 1 pinch of garam masala Method Pick and wash the dal soak the urad dal for 6-7 hours or over night.(it best soak over night) Chopped finly onion,tomatos,ginger,garlic and green chilli. (Add 7 time more water .use the water in which dal has been soaked) Add water,Soaked urad dal,salt,turmeric powder,red chilli powder,chopped ginger,garlic and one chopped onion pieces in a pressure cooker and cook for half an hour. (10- 20 whistle) Heat ghee ,fry chopped onion till golden brown and take out. Add chopped tomato,green chilli fry for few minutes. Grind it(onion,tomato,green chilli) and make a past. Add this paste to cooked dal and check the consistency and adjust if necessary by adding water if require add boiling water and

VEGETABLE DAAL ADA. INGEREDIENTS 50 g Argar daal 50 g Uraddaal 1 cup Rice 4- 5 Red chiili 1/4 t Saunf 2 Onion 1 Green chiil 4-5 t ghee salt to taste. few curry leaves. 1/4 cup grated carrots,1/4 cup grated gabbage,1/4 cup grated coconute. Method Soak the 1 cup rice with the arhar dal,and urad daal overnight. Chopped the green chiili,and onion. Greate finely carrot,gabbage and coconute .(all this for one cup) Grind the rice and daals and red chilli, to a thick batter with suffcient cold water.for few minute and add sanuf,chopped onion,gheenchilli,and run the mixed few minutes. Finely add the carrots,gabbage salt , curry leaves,and coconuts mix well,. The dal mixed shoud be in rava contancy. like dosa batter. Heat a tava and grease oil in it. spread a ladleful of the mixture evenly,apply fat all around and cook till the side turns golen brown.add few drop oil. when the under side is cooked turn over cook this side slightly .add few drop oil.when it cook. serve hot with chutney. If you wa

FRIED MASALA CHANNA DAL Ingredients; 500 g channa dal salt to taste 1/2 t red chilli powder a pinch of garam masala. 3 t of soda 1/4 t coriander powder 1/4t cumin powder 1/4 t mango powder a pinch of chaat masala. oil or ghee for frying Method Pick,clean and wash the channa dal. Soak the Dal in water to which soda bicarbonate has been added . (use about 2 tsp soda to one cup of dry channa dal.) Soak for 1/2 hour.changing water every 10 hours to prevent fermentation. Then drain all the water. Dry with a dry cloths. Spread out under fan for an hour to dry extra moisture. The Dal should be completely dry. Take deep fring pan fry the Dal in hot oil on medium heat.fry all the dal till almost crisp. Drain and remove surplus oil. And than speread on the paper.when cool. all oil would be absorbed by the paper. Mix all the masala salt,garam masala,red chilli powder,cumin powder,mango powder,mix well.And serve. or if you use salt ,red chill powder,and fryed curry leaves.and pinch of chat masala.