sound cookery

  Manokaram Ingredients 1 cup   besan 1/4 cup rice powder 4-5 t oil ( dalda or ghee or butter) 1 cup  sugar water   METHOD   Sift the besan and rice .Mix both well (rice and besan ) Add 2-3 t ghee or butter and Rip in the oil with finger tips use little water or milk to make a stiff dough. Take hand full big sized ball of the dough in to the hand put in the murugu press . Heat oil in the pan on the fire press the murugu press drop the few length dought in to the fire and fry few minutes and remove,like that prepared all the seve .And keep aside. Prepare sugar syrup by boiling water and sugar together to get a syrup of 2 thread consistency .strain and keep aside. Immediately put the fried seve in to the sugar syrup.dip few minutes.remove from syrup and arrange like all the seve . This manokaram can be made jaggery syrup substitute sugar. Manokaram-2 Incrediants: 1 cups : Besan 1 table spoon : rice flour 1 pinch salt 1/2 c...

RAVA PANIYARAM 1 cup rava(soogi) 1 cup maida 1 cup sugar 1 cup milk 1 egg 2 green cardamom 3-4 tsp fresh grated coconuts oil for frying METHOD  • Soak the rava in a little warm water for 10 - 20 minutes • Add little milk and beat the egg for few minutes, powdered the cardamom • Than add all the ingredients (the maida,milksugar,coconute,cardamom powder,) Mix well.this mixer is in thick dasa better. • Heat oil in a pan ,take one small spoon amount of the mixer pour in to the oil gently fry few minutes ,turn both side.the paniyarm get lightly brown around the corner • Take out keep on tissue paper for few minutes. take out the oil, • Serve hot with tea or coffee. TIP If you have a paniyaram vessal or pan make it rava paniyaram

SUGIYAN Ingredients 1 cup Maida flour 1 tsp rice flour a pinch of turmeric powder a little salt FOR FILLING 1 Cup channa dal 1/2 cup grated fresh coconut 1 cup grated jaggery a pinch of turmeric powder 4-6 cashewnuts 1/4 tsp cardamom powder 2-4 tsp ghee a little salt METHOD Cook the dal adding water .After dal cooked well drain the water completely.Mash well like a paste. Add jaggery,cardamom powder,grated coconut Heat ghee add the mixture ,keep on this mixture in a slow fire and stir well for 3-6 minutes ,keep until it gets as thickened as leave the pan and remove from fire and cool it . Grind the mixture with out water in a smooth paste for few minutes,add the cashwnuts and mix well. This is the filling FOR BATTER Prepare a thick batter using maida flour,rice flour,a pinch of turmeric powder,and little salt .add water little by little when the batter get thick dosa batter. Heat oil in a karai Take little lime size channa dal filling round the filling and dip in the maida batter ,th...

RIBBON POKODA 1ngredients 2 cup Besan(Bengalgram flour) 1/2 cup rice powder 1-2 tsp red chilli powder 3 tsp ghee or butter salt to taste few curry leaves METHOD Mix besan ,redchilli powder,rice powder and salt. fry curry leaves in little oil. sieve this mixture i a bowl.Make a well in the centre ,add butter or ghee and little wateri n to it and knead well into a firm dough,and cover for few minutes, heat oil in a pan and take a hand ful dough put it in a murrugu press ,Fill the ribbon pokoda mixture press with the dough.and press out of the dough little amount ,fry well and remove from fire ,fry all the dough little by little and remove ,break all the pokoda and sprinkle fryed curry leaves store in a container.

Onion Spinach Pakoras Ingredients 100 g Besan 25 g rice powder salt to taste 1/4 t red chilli powder a few grains Ajwain a pinch of asafoetida 100 g of cleaned and chopped spinach or methi leaves 2 onion cut and slice the onion oil for frying water approx 4-6 t METHOD Sieve the besan and rice powder in a bowl, make a well in the centre and add the red chilli powder,salt,ajwain,asafoetide.2-3 t oil or fat,chopped spinach and sliced onion .mix well ,and pour the water little by little .mix together and beat well ,the batter shoud not thin or very thick.Keep the batter slightly thick .keep covered for 5 - 10 minutes. Heat fat or oil in a karahi to smoking point,and simmer the fire fry teaspoonfuls of mixer in slow fire,till the pakoras golden brown in colour ,turning once, The pakoras are crisp take them out . Tips- want more crisp pakoras ,take them out when three quarters fried and fry a few second time just before serving.

Onion Pakoras Ingredients 100 g Besan 25 g rice powder 2 t maida 2-3 onion salt to taste 1/4 t red chilli powdera few grains Ajwaina and few grains saunf pinch of asafoetida 1 t ginger finely chopped 1 green chilli chopped finely oil for frying water approx 4-6 t METHOD Sieve the besan , rice powder and maida in a bowl. Cut and slice the onion lengthwise. Make a well in the centre and add the red chilli powder,salt,ajwain,saunf,chopped green chilli,chopped ginger,asafoetide.2-3 t oil or fat,and Sliced onion ,mix well ,and pour the water little by little ,mix together and beat well ,the batter shoud not thin or very thick. Keep the batter slightly thick .keep covered for 5 - 10 minutes. Heat fat or oil in a karahi to smoking point,and simmer the fire. Fry teaspoonfuls of mixer in slow fire,till the pakoras golden brown in colour ,turning once, The pakoras are crisp take them out . Tips- want more crisp pakoras ,take them out when three quarters fried and fry a few second time just befor...