sound cookery

RAVA IDLI Ingredients 2 cup suji 1/2 cup curds 1/2 tsp pepper 1/2 tsp cummin powder 4-8 cashewnut 1/4 tsp ginger very small pieces 2-4 tsp ghee salt to taste METHOD Heat ghee and roasted the rava to a slightly reddish colour . Add ,curd and salt beat well. Chopped the ginger very small pieces Heat little ghee fry the pepper,ginger,cashwnuts.remove add this mixture in to the rava mixture and add little enough water .make thick idli batter.keep on 5-1o minutes. Pour idli-dough in an idli vessel.cook idlies in an idli vessel. serve hot.

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.

3 Cup Basan (Bengalgram powder) 5 cup sugar 10 - 15 cashewnuts and raisins a pinch of saffron a pinch of pachai karpuram 5-7 cloves 2-4 green cardamom and a pinch of green cardamom powder. 1/4 tsp kasari powder (orange food colour) 2-3 tsp diamond sugar candy 3-5 tsp ghee oil for frying METHOD Heat 1 tsp ghee fried the cashewnuts ,cloves and raisins .keep aside Add enough water to the basan powder and make a thick batter .keep aside keep 1-2 cup hot water . Heat a pan and add 2 cup of water and add to the sugar and make of sugar syrup of single thread like consistency .add kesari powder and mix well. Keep this sugar syrup next to the stove .simmer the fire keep on fire. Heat another flame heat oil in a deep frying pan .Fold the boondi spoon on the hot oil and pour a hand full ladle of basan batter on it and rup gently it vigorously with the bottom of the ladle. cook until it well cooked don't over cook (it hot and you will make round the laddu it will very hard .so half done and we

MUTTON CURRY Ingredients 1 kg Mutton 2-3 Tomatoes 2 green chilli 2-3 onions 3-4 garlic cloves 1 tsp red chilli powder 1/12 tsp coriander powder 1/4 tsp turmeric powder 4-5 pepper corn 1 tsp saunf 1/2 tsp jeera 1 long cinnamon stick 2 clove 1 green cardamom, 1 big blackcaramon 1 bay leaves 1/2 cup fresh coconut milk few curry leaves,coriander leaves oil salt to taste METHOD Clean meat ,wash and Stearn to remove all the water. Cut the mutton in to small pieces Chop tomatoes ,onions,slice one green chilli Grind to gather turmeric powder,1/2 tsp saunf,1/2 tsp jeera,1 onion,1 green chilli,2 - 3 garlic clove ,4-5 pepper corn,few coriander leaves make a paste Bring to boil 4-5 cup of water add the mutton ,few tomato pieces,onion pieces,slice green chilli, turmeric paste ,red chilli powder,coriander powder,1/2 daj patta,cloves,and green and black cardamom,cook for 30- t0 40 minutes, or put it presser cooker 4-5 (10 to 20 minutes)whistle till the mutton cooked. Heat oil add cinnamon,1 green ca