sound cookery

BANANA FLOWER KOFTA This kofta or vada that one make banana flowers. Ingredients 1 Banana flower(keley ke phool) 1 cup chutney Dal(podu kadalai paruppu) or soaked channa dal 1/2 cup coconut 3 green chili few sounfe seeds 1 dal seeni 1 cloves 2 pinch of turmeric powder 3-4 garlic clove 1 small piece ginger 10 small baby onion few curry leaves,coriander leaves oil salt to taste METHOD How to clean the banana flowers; Apply any oil in both hands avoid stain and sticking. Take one big banana flower and remove the big pink colour outlet layer ,or Petals and you get small yellow colour flowers ,collect all the small flowers .Last you have not find any flower you have small tiny flower ,this tiny flower, you cut it and use it. And take each flower wash. And take each small flower,Remove the small white stamen or light petal inside and also remove the long stem inside with a thick round tip on the top .so remove this stem.and clean all the flowers, Put all the flowers soak them in to the wa...

Masala powder,Curry powder, is a spice mixture. It is commonly used in Indian cuisine.Most of the Indian cuisine like rasam ,sambar,all vegetable ,non vegetable curry are used many variety off powder.This masala powder are mostly all spices and pepper,red chilly ,and coriander leaves are used. Mostly all the the south are North India masala powder .Black pepper corns are used commonly. Those day we prepared in home.we put all the masala,and spices in the hot sun for 2-3 day.(This sun -dried ,utilizing the heat of the sun ,to remove the moisture.Removing the free moisture from this spices,it can kept for longer time.) and take to the chakki..I remember i went with my grand ma.There was so long queue.we patiently wait and powdered the masala .That time i live in joined families their was 15 - to 20 member so they powder it 1 or 2 kg .It comes only for 1-or 2 month .My period of time i prepared in mixer grander. It comes 1 to 2 months .Every 2 or 3 month it is duty of making masala powder...

Rasam powder Ingredients 4 cup red chili 1 cup coriander seeds 100 g cumin seeds(jeera) 50 g pepper corns 50 g Fenugreek seeds(mathi seeds) 25 g mustard seeds 1/4 t asafoetide powder 1 t turmeric powder 1/2 t salt METHOD Heat karai. Roast first Fenugreek seeds fry golden brown. and add pepper,coriander seeds,jeera,mustard seeds ,mustard seeds cracked add red chilli and add 1/2 t salt fry for few minutes in slow fire.without oil.Remove and add the asafoetide powder and turmeric powder.Mix well . cool it and grind all the ingredients in a mixer Grinder to form a fine powder.store in a airtight container.

Arhar dal Rasam Ingredients 20 g or 1/4 cup Arhar dal 2 small Tomatos 10- 15 g Tamarind 2 Dry red chilli 2 t coriander seeds 6-8 pepper corns 1/4 t cumin seeds 3-4 garlic cloves a pinch of Asafoetide 1/8 t turmeric powder 1 t til oil 1 t mustard seeds few curry leaves few coriander leaves salt to taste METHOD Pick and wash the dal .cook in 1 cup of water in pressure cooker till the dal is soft and mash it very well. Soak the tamarind in 1 cup of warm water and extract the juice in 1 cup of water. Chop the tomatos Grind the the red chilli,pepper corns,coriander seeds,salt,a pinch of asafoetide,and jeera.make a coarse powder. Slighly crused the garlic Add the tamarind juice,tomatoes,crused pepper masala,crused garlic,salt to taste,a pinch asafoetide,1/8 t turmeric powder, to the tamarind juice and bring to boil. Boil for 8 minutes.and add the mashed cooked dal keep on fire in simmer ,mix well ,when the rasam come to the boiling point .remove form fire. Heat til oil add the mustard seed,w...

PEPPER RASAM Pepper Rasam Ingredients 10 g or a lime size Tamarind 2 dry red chili 1/4 t coriander seeds 8-10 pepper corns 1/2 t jeera 4-5 garlic cloves a pinch of Asafoetide a pinch of turmeric powder 1 t til oil 1 t mustard seeds 1/4 t Arhar dal 1/2 t urad dal few curry leaves few coriander leaves salt to taste 1 tomato water METHOD Soak the tamarind in a cup of warm water and extract the juice in 2 cup of water (add extra water) Grind together pepper corns,coriander seeds,jeera and little salt, crushed to a powder last add garlic cloves .( slightly cursed the garlic cloves) Add in to the tamarind juice tomato,cursed masala.cursed garlic,salt,a pinch of turmeric powder.a pinch of asafoetide powder,few curry leaves and coriander leaves ,(crused all with tomato with hand very well.) Heat oil in a pan add mustard seeds when they crackling add urad dal,a pinch of asafoetide ,broken red chilli,arhar dal ,arhar dal get brown add few curry leaves . Add the masala tamarind juice and bring to...

EGG MASALA CURRY Ingredients 3 boiled egg 3-4 onions 3 tomatoes 1 green chilli 1 small piece of ginger 3-4 glove garlic 1/4 t red chilli powder 1./2 t coriander powder 1./4 turmeric powder few grain saunf 1./2 stick Cinnamon 1/8 t pepper powder few coriander leaves,curry leaves or Mint leaves oil 2 t salt to taste METHOD Cut and slice the onion lengthwise chopped the tomatoes chop the Green chilli finely grate the ginger and garlic very finely heat oil in a pan add the saunf ,cinnamon fry few minutes and add green chilli,onion fry for few minutes the onion get slightly brown add the salt and tomatoes.stir Add pepper powder,red chilli powder,coriander powder and turmeric powder. cook in simmer for 5-10 minutes do not add any water the masala cook only in the oil .if need add 1 t ghee or oil the tomato cook the gravy get thick masala add the egg and keep simmer for few minutes serve hot garnish with coriander leaves , Mint leaves or curry leave Tip- if you want gravy you add 1./2 cup coc...

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...

CARROT HALWA Ingredients 500 g carrots 500 g full cream milk 50 g ghee 100 g sugar 100 g khoa 3-4 almounds 5-7 cashewnuts 3 -4 pistachios 2-3 green cardamom METHOD Wash,scrape the skin and grate the carrots. Heat 1 ghee fry the nuts little and chopped,take out and keep side. Heat ghee ,add cardamom fry few minutes and add the grated carrots. Fry for 5-7 minutes and then add the milk ,cook on slow fire till the carrot done and milk dries up . Add sugar and cook on slow fire till the carrot well cook and dry again,do not over cook ,stir well .Add the khoa cook on simmer till the halwa leaves the side of the pan.and add fried chopped nuts.stir well. serve hot with cashew nuts

SUJI HALVA Ingredients 1 cup (200 g )Suji (Rava ,semolina) 1 1/2 (250 g )cup sugar 1 /2 ( 100 g )cup ghee 2 cup water double the volume of suji 5-6 Raisin 4-5 cashewnuts red colour or kasari powder 2 pinch) saffron for colour and flavour (3-4 threads) 2 green cardamom METHOD Roast suji in a pan.remove and keep aside. Soak saffron in 3 t milk, Heat 1 t ghee fry the nuts and take out. Grind green cardamom with 1 t sugar to a very fine powder(grind with sugar it grind very fine powder) Bring the water to boil.add the red colour. green cardamon powder,1 t ghee.stir and add the suji little by little to the boiling water . with constant stirring and cook till the mass is dry ánd add the ghee stir well .add the sugar little by little,be careful ,because a lot of splatting will occur.so keep cooking with constant stirring till all the sugar is absorbed and halwa starts leaving in the sides if the pan. Sprinkle the saffron milk and add the fried nuts and serve hot. White suji Halva Ingerdients...

Kalan Ingredients 500 g yam 500 g curd 1 cup coconut 2 t red chilli powder 1/4 t turmeric powder 1/4 t cumin seeds salt to taste 1 onion 1/4 t pepper corns 1/4 t mustard seeds 1/4 t fenugreek seeds 2-3 red chiill whole few curry leaves oil water METHOD Peel and wash the yam and cut in to pieces of 1or 2 inch Put in the water and add 3 t curd and salt soak for some time Remove the yam and mix yam piece with red chilli powder,3-4 pinch of turmeric powder,salt,and sufficent water to cook these piece fairly dry . Mix the coconut , pepper corns,few pinch of turmeric,and cumin seeds grind them together to a very fine paste. Well beaten the curd .keep aside. Chopped the onion finely. When the yam cooked add the ground coconute paste,well beaten curd.and salt to taste .stir and keep on slow heat until the the yam mixer thicken. Heat oil add mustardseeds when they crakling add fenugreek seeds .when they pop up add red chiil whole ,chopped onion till it get brown in colour and add curry leaves....