Lunch buffet
Karnatka and Andhra Pradesh
Panaka
-
Mysuru rasam
-
Golli bhajji with coconut & pudina chutney
And
Masala vadai
-
Bissi bele hulli anna
And
Ragi mudde with bassaru
Or
Puli munchi with neer dosa
And
Kori ghassi with red rice
-
Gutthi bendekai
and
Alisanday paliya
-
Allam pachadi
And
Goguram pachadi
-
Mysore pak
and
khas khas payasam
-
Monday, March 26, 2012
bufeet recipies
1)Panaka
Ingredients::
1. Lime- 80 no.2. Jaggery- 500 grams.3. Salt- To Taste.4. Cardammom powder- 30 grams. Method::
1. Squeeze limes for the juice.
2. Grate jaggery finely.
3. Mix lime juice and jaggery until the jaggery has almost dissolved.
4. Garnish with cardammom powder and serve chilled.
2.Rasam
Ingredients for 10 people
1. Tur dal ---1.5 kg
2. Tomatoes—1.5kg
3. MTR Rasam Powder—2pkts
4. Zeera powder--- 30gm
5. Pepper powder- 30gm
6. Turmeric powder—15
7. Ghee—100gm
8. Mustard—30gm
9. tamarind extract-
10. Hing-30gm
11. Curry patta-1bch
12. green chillies slit.15 no
13. Coriander leaves finely chopped -1bch
Method
1. First cook the dal and with lots of water in the cooker
2. Blanch and Puree the tomatoes without the skin
3. When the dal is cooked allow it to cool.
4. In the mean time till the dal cools take a large vessel and put into it
tamarind extract, tomato puree, MTR rasam powder, Zeera powder,Pepper
powder,turmeric powder. Two cups of water and put it to boil.
5. Take the cooked dal and mash it with your hand. Allow the dal to settle
down .
6. When the tamarind and tomato mixture begins to boil pour the dal water
into it(not the dal). Once again pour water in the dal and mash the dal with
your hands allow the dal to settle and pour only the dal water. Check the
consistency of the rasam.
7. Add salt according to taste and allow the rasam to boil a. The more it boils
the tastier it is. But see that the rasam does not become thick because of
too much boiling.
Now make the seasoninig :
Take ghee when hot put mustard -let it crackle and then add whole zeera
seeds,hing, curry patta and the slit green chillies. Switch off the stove and pour
the seasoning into the rasam.
Serve hot rasam as a soup after garnishing it with chopped corian
Pudina Coconut Chutney Ingredients::
1. Pudina (mint) -8 bch
2. Coriander leaves-
3 bch3. Freshly grated coconut-3nos
4. Oil -200ml
5. Mustard seeds-25gm
6. Chillies -75gm
7. Asafoetida powder-20gm
8. Split gram dal (chana dal)-75gm
9. Salt -100
10. Tamarind-50gm
11. Dry red chillies-50gm Method::
1. Pluck pudina leaves, wash. Chop coriander leaves.
2. Heat oil in a heavy bottomed pan. Reduce flame. Add sarson, green chilly, red chilly, hing and urad dal. Fry on low flame till dal turns golden. Remove from fire.
3. Grind all fried ingredients along with coconut , salt, coriander and pudina leaves, add enough curd to get a fine paste.
Allam Pachadi Ingredients::
1. Oil -100ml
2. Grated ginger-250gm
3. Cumin seeds-30gm
4. Dried red chillies-50gm
5. Tamarind (deseeded and destringed)-100gm
6. Garlic-75gm
7. Jaggery -100gm
8. Salt-100gm
For tempering-
1. Oil -100ml
2. Mustard seeds-30gm
3. Urad dal -50gm
4. Red chilly -35gm
5. Curry leaves-1 bch Method::
1. Place oil for heating. When hot; add ginger, cumin seeds and red chillies. Fry till fragrant. Remove from heat and cool.
2. Mix in tamarind, garlic, jaggery and salt. Grind to a smooth consistency, gradually add a few tbsps of water.
3. Heat oil for tempering in the same pan. Add tempering ingredients. Fry over moderate heat till the mustard seeds splutter. Stir into pachadi.
Alasanday PaliyaIngredients:: Spice Powder-
1. Freshly grated coconut-4 nos
2. Mustard seeds-35gm
3. Dried red chillies -50gm
4. Cumin seeds-25gm
Beans- 1. Long brans (barbatti)-3kg
2. Salt -100gm3.
Powdered jiggery-150gm
Garnish- Curry leaves-1 bchMethod::
1. Grind ingredients for spice powder to a fine consistency.
2. Place beans over a frying pan/wok over moderate heat. Add 3/4th cup of water, salt and jaggery. Cover pan and cook over high heat for 4-5 minutes, till beans are tender and water is completely absorbed.
3. Add spice powder and mix well.
4. Garnish with curry leaves.
5. Serve as a side dish with rice.
Note:: French beans and yam can be used to substitute long beans.
Guthi Bendakkai Ingredients::
1. Bhindi/Okra-5kg
2. Salt -100gm
3. Turmeric Powder-30gm
Spice Powder-
1. Oil-750ml
2. Dried red chillies-60gm
3. Cumin seeds-45gm
4. Curry leaves -1bch
Tempering- 1. Oil-100ml
2. Mustard seeds-45gm
3. Husked, split urad dal-75gm
4. Dried red chillies-
Method::
1. Wash okra and dry immediately. Cut a slit lengthwise, from the tail end to 3/4th way up, segments should not seperate.
2. Heat oil for spice powder in a pan. Add remaining ingredients for spice powder and fry over a low heat, tossing gently till they're fragrant.
3. Add salt & turmeric. Grind to a fine powder.
4. Stuff okra with spice powder.
5. Heat oil for tempering in a pan. Add ingredients in the order given. Fry over moderate heat till the mustard seeds splutter.
6. Add okra & saute gently for 1-2 minutes.
7. Lower heat, cover pan for 10-12 minutes stirring occassionally, till okra are tender. Taste and add more salt if necessary.
8. Serve hot as a side dish.
Massaru
Ingredients::
1. Greens (mixture of palak, amarnath, dill)-
2. Tur dal-2.0kg3
. Freshl grated coconut-1.5
4. Hing -30gm
5. Onions-2kg
6. Garlic -150gm
7. Mustard seeds-30gm
8. Tamarind extract -75gm
9. Curry leaves -1bch
10. MTR Sambar Powder-1pktMethod::
1. Wash the dal and spinach thoroughly.
2. Cook dal and greens, onions, garlic in the cooker. Firstly, add the dal, then above it the greens and then onions, garlic and green chillies. Once this is cooked and cooled, grind the greens, 3/4th of the dal, grated coconut, sambhar powder and chillies.
3. Add tamarind extract, remaining dal to the ground mixture and boil for 5-6 minutes.
4. Heat oil; add mustard, hing, curry leaves, garlic and add it to the greens mixture. Serve with ragi mudde.
Mysore Pak Ingredients::
1. Besan-2kg
2. White flour-nil
3. Melted ghee-6000gm
4. Sugar-4kgMethod::1.
In a bowl, combine the gram flour, plain flour and melted ghee. Mix well, keep aside.
2. In a kadhai, dissolve the sigar in 1/4th cup of water and bring it to a boil. Simmer till the syrup is of 1 string consistency.
3. Add the gram flour mixture and mix well, string continuously in one direction over a medium flame.
4. Pour the hot ghee a little at a time, at a height, so that it trickles in a thin stream in the centre of the Mysore Pak mixture.
5. Stir continuously in a circular motion on a low flame. Once the ghee has been absorbed, the mixture will increase in volume.
6. Stir in one direction (clock-wise or anti clock-wise) only when the mixture settles down a little, pour more hot ghee again and stir it in the same manner.
7. Repeat steps 4 & 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore Pak mixture.
8. Sprinkle 1/2 a tps of cold water on the Mysore Pak if it is ready, the Mysore Pak will sizzle indicating that it is ready to be poured out.
9. Pour the mixture into a tray.
10. Allow it to set and harden for about 10 minutes.
11. Cut it into squares/rectangles.
Puli Munchi (Fish Curry)
Ingredients::
1. Fish - 60 no.
2. Coriander seeds
3. Cumin seeds -
4. Ajwain
5. Fenugreek
6. Peppercorns
7. Kashmiri mirch
8. Coconut
9. Garlic
10. Onions
11. Tamarind pulp
12. Chillies
13. Ginger
14. Salt
Method::
1. Roast coriander seeds, cumin, ajwain, fenugreek, peppercorns, kashmiri mirch.
2. Grind it by adding coconut, garlic and a little onions.
3. Heat oil in a kadhai, saute onions & add the masala, add water if required. Add salt.
4. Put the fish and let it cook in the curry.
5. Slit chillies & cut ginger into juliennes and add it to the curry.
6. Simmer it well.
7. Check seasonings.
1. Heat flat pan/kadhai with oil on medium heat. Add green chilies, fry.
2. Add sliced onions and fry until golden.
3. Add cooked chicken and its gravy (if any). Fry until the water evaporates.
4. Add masala powder and stir.
5. Garnish with coriander powder and mint leaves.
Goli Bajjay Ingredients::
1. Sour curd
2. Green chilies
3. Ginger
4. Curry leaves
5. Salt
6. Asafoetida
7. Oil
Method::1.
Place flour in a bowl.
Add curd and whisk until smooth and well blended. Set aside for about 40 minutes.
2. Mix in the remaining ingredients except oil, just before frying.
3. Heat oil in a deep frying pan to a smoking point.
Drop spoonfuls of batter into a hot boil. Lower heat to moderate and fry bajjay in batches, turning frequently, till it is brown and crisp.
4. Drain and place on kitchen paper to absorb excess oil.
5. Serve hot with any chutney.
Kori Ghassi Ingredients::
1. Chicken - 10kg
2. Coriander seeds - 100gm
3. Cumin seeds- 75gm
4. Ajwain -20gm
5. Fenugreek - 20gm
6. Peppercorns- 20gm
7. Onions -3kg
8. Kashmiri Mirch - 150gm
9. Turmeric - 23gm
10. Garlic - 30gm
11. Coconut powder – 300gm
12. Salt – 100gm
Method::
1. Roast coriander seeds, cumin, ajwain, fenugreek, peppercorns, kashmiri mirch.
2. Grind it to a smooth paste by adding coconut, garlic and a little onion.
3. Take ghee in a degchi & fry the chicken pieces.
4. Add turmeric & onions. Fry well.
5. After the pieces are fried, add the masala to it. Add water if required, add salt.
6. Allow it to simmer.
7. Extract coconut milk and add it to that.
neer Dosa Ingredients::
1. Surti Kolam rice -7.5kg
2. Grated coconut -200gm
3. Salt -75gm
4. Ghee (for frying)
Method::
(Pre preparation)
1. Wash and soak rice for 2 hours.
2. Grind the rice into a fine paste.
3. Remove in a bowl & add water to make the mixture thin and very fine. (Preparation)1. Heat a pan and apply a little ghee. Hold one ladle full of batter and spread evenly in a thin layer. 2. Cover the pan for a few seconds, till the dosa cooks.
3. Remove carefully and fold.
Ragi Mudde
Ingredients::
1. Ragi flour -3kg
2. Cooked rice -1kg
3. Salt -100gm
4. Water -3lts
5. Ghee-100gm
6. Oil-100ml
Method::
1. Put water, oil and salt in a pan. Bring to a boil.
2. Dump the ragi into the pot.
3. Add the cooked rice (do NOT stir immediately).
Cover the p[an, leaving no gaps.
Let the mixture cook for a few minutes, until it steams, moves the plate.
4. Remove the cover.
Using a wooden spoon, stir the rice and ragi mixture vigorously until no lumps are seen. Do not stop in between.
5. Reduce the heat to a low flame, cover. Let it steam cook for 35 minutes. Switch off the heat. Do not remove cover. Let it cool down a little and make balls. (Dip your hand in cold water and shape immediately.) Make it as close to service time as possible.
Khas khase payasam
1. Sugar – 2.5 kg
2. Milk – 5 ltrs
3. Poppy seeds (Khus-khus) – 400g
(Soaked in ½ cup of warm milk for at least half an hour, to soften them)
4. Grated fresh coconut 1 no
5. Cashews and Raisins, - 200gm
6. Cardamom powder – 20
7. Ghee – 100ml
Method
1. In a thick bottomed kadai roast the washed and drained yellow moong dal
until the color changes from yellow to light red and releases the wonderful
fragrance. Remove them to a plate. Aromatherapy starts with this first step.
2. In the same kadai heat a tablespoon of ghee on medium heat. When it is
hot, add and toast first golden raisins and then cashews to light gold colour .
Take care not to burn. Remove them to a plate.
3. Grind the poppy seeds with the grated coconut and milk in which it is
soaked to a very smooth paste. If you grind it in a small mixi bowl it will
grind soft.
Bisi Belle Bhath
Recipe:
1) rice – 6kg
2) toor dal – 3 kg
3) vegetables (beans, carrots, peas and peppers,potatoes . Cut
length wise. – 250gm
4) onion cut length wise-250gm
5) tamarind pulp-100gm
6) jiggery-75gm
7) - turmeric and salt-20gm
8) - Bisi bele masala MTR-2pkts
9) stone flower. -30gm
Seasoning
1 tablespoon of Ghee-200ml
1 tablespoon of refined oil.
12 Curry leaves,-1 bunch
½ tsp cumin or zeera.-45gm
½ tsp mustard seeds and hing-45gm, 20gm
Whole red chillies-45gm
For the masala
First take 2 tablespoons of MTR masala, add to it I tablespoon of coconut and
1 tsp of stone flower and grind without water smooth fine powder.
Steps
1. Take toor dal in a wide pot. Add about 6 cups of water. Cook the dal when
the dal is half cooked add the rice and cook till both are soft. You can also
cook it in pressure cooker. It is faster.
2. While the rice and dal are cooking, in another big vessel, heat a tablespoon
oil . Add and roast the tadka ingredients (curry leaves, cumin, mustard
seeds and hing).
3. To the tadka, add the cut vegetables and saute. When they start to get
tender, add the tamarind pulp, jaggery, turmeric and salt. Let it boil for a
minute. Add this seasoning to the rice dal mixture and stir. Add more water
if you feel the need. Continue to simmer for another 10 minutes on low
heat till all blend well. Taste and adjust the spices to your liking.
4. Serve hot with a teaspoon of ghee drizzled and with papads or chips.
Gongura chutney
Ingredients
1) Gongura leaves – 2 bunches
2) Coriander seeds – 50 gm
3) jeera – 25gm
4) onion.chopped – 200gm.
5) garlic pods. – 50 gm
6) Gingely oil ( Til Oil) . – 100 ml
7) Red chilly – 100 gm
Steps
1. Wash the Gongura leaves thoroughly. Remove the leaves from the stalk.
Throw away the stalk. Drain the water well.
2. Heat 1.5 tablespoon of oil in a pan .
Add 1 tsp of mustard seeds,8 garlic pods , ¼ tsp of turmeric powder and
the leaves (Remove all water from the leaves thoroughly) and roast the
leaves well. When the leaves turn or change colour remove everything
from the the pan. Keep it seperately.
3. In another dry pan add ½ tsp of oil and roast coriander seeds ,zeera and the
red chillies Keep it separately.
4. Now take a grinder and first grind only the coriander seeds , and zeera and
red chillies till very fine powder. ( do not add water. ).
5. Next add to it Gongura leaves mixture with salt and grind well. No water.
The leaves have water content of their own
6. Now take a pan to make seasoning. Add gingely oil 2 to 3 tsps. When hot
add mustard seeds and finely chopped onion ,5 to 6 garlic pods and fry
well . Pour the seasoning on the chutney with in a bowl. Leave it. This
chutney is eaten with hot rice in parts of katakana and Andhra Pradesh.
Ingredients::
1. Lime- 80 no.2. Jaggery- 500 grams.3. Salt- To Taste.4. Cardammom powder- 30 grams. Method::
1. Squeeze limes for the juice.
2. Grate jaggery finely.
3. Mix lime juice and jaggery until the jaggery has almost dissolved.
4. Garnish with cardammom powder and serve chilled.
2.Rasam
Ingredients for 10 people
1. Tur dal ---1.5 kg
2. Tomatoes—1.5kg
3. MTR Rasam Powder—2pkts
4. Zeera powder--- 30gm
5. Pepper powder- 30gm
6. Turmeric powder—15
7. Ghee—100gm
8. Mustard—30gm
9. tamarind extract-
10. Hing-30gm
11. Curry patta-1bch
12. green chillies slit.15 no
13. Coriander leaves finely chopped -1bch
Method
1. First cook the dal and with lots of water in the cooker
2. Blanch and Puree the tomatoes without the skin
3. When the dal is cooked allow it to cool.
4. In the mean time till the dal cools take a large vessel and put into it
tamarind extract, tomato puree, MTR rasam powder, Zeera powder,Pepper
powder,turmeric powder. Two cups of water and put it to boil.
5. Take the cooked dal and mash it with your hand. Allow the dal to settle
down .
6. When the tamarind and tomato mixture begins to boil pour the dal water
into it(not the dal). Once again pour water in the dal and mash the dal with
your hands allow the dal to settle and pour only the dal water. Check the
consistency of the rasam.
7. Add salt according to taste and allow the rasam to boil a. The more it boils
the tastier it is. But see that the rasam does not become thick because of
too much boiling.
Now make the seasoninig :
Take ghee when hot put mustard -let it crackle and then add whole zeera
seeds,hing, curry patta and the slit green chillies. Switch off the stove and pour
the seasoning into the rasam.
Serve hot rasam as a soup after garnishing it with chopped corian
Pudina Coconut Chutney Ingredients::
1. Pudina (mint) -8 bch
2. Coriander leaves-
3 bch3. Freshly grated coconut-3nos
4. Oil -200ml
5. Mustard seeds-25gm
6. Chillies -75gm
7. Asafoetida powder-20gm
8. Split gram dal (chana dal)-75gm
9. Salt -100
10. Tamarind-50gm
11. Dry red chillies-50gm Method::
1. Pluck pudina leaves, wash. Chop coriander leaves.
2. Heat oil in a heavy bottomed pan. Reduce flame. Add sarson, green chilly, red chilly, hing and urad dal. Fry on low flame till dal turns golden. Remove from fire.
3. Grind all fried ingredients along with coconut , salt, coriander and pudina leaves, add enough curd to get a fine paste.
Allam Pachadi Ingredients::
1. Oil -100ml
2. Grated ginger-250gm
3. Cumin seeds-30gm
4. Dried red chillies-50gm
5. Tamarind (deseeded and destringed)-100gm
6. Garlic-75gm
7. Jaggery -100gm
8. Salt-100gm
For tempering-
1. Oil -100ml
2. Mustard seeds-30gm
3. Urad dal -50gm
4. Red chilly -35gm
5. Curry leaves-1 bch Method::
1. Place oil for heating. When hot; add ginger, cumin seeds and red chillies. Fry till fragrant. Remove from heat and cool.
2. Mix in tamarind, garlic, jaggery and salt. Grind to a smooth consistency, gradually add a few tbsps of water.
3. Heat oil for tempering in the same pan. Add tempering ingredients. Fry over moderate heat till the mustard seeds splutter. Stir into pachadi.
Alasanday PaliyaIngredients:: Spice Powder-
1. Freshly grated coconut-4 nos
2. Mustard seeds-35gm
3. Dried red chillies -50gm
4. Cumin seeds-25gm
Beans- 1. Long brans (barbatti)-3kg
2. Salt -100gm3.
Powdered jiggery-150gm
Garnish- Curry leaves-1 bchMethod::
1. Grind ingredients for spice powder to a fine consistency.
2. Place beans over a frying pan/wok over moderate heat. Add 3/4th cup of water, salt and jaggery. Cover pan and cook over high heat for 4-5 minutes, till beans are tender and water is completely absorbed.
3. Add spice powder and mix well.
4. Garnish with curry leaves.
5. Serve as a side dish with rice.
Note:: French beans and yam can be used to substitute long beans.
Guthi Bendakkai Ingredients::
1. Bhindi/Okra-5kg
2. Salt -100gm
3. Turmeric Powder-30gm
Spice Powder-
1. Oil-750ml
2. Dried red chillies-60gm
3. Cumin seeds-45gm
4. Curry leaves -1bch
Tempering- 1. Oil-100ml
2. Mustard seeds-45gm
3. Husked, split urad dal-75gm
4. Dried red chillies-
Method::
1. Wash okra and dry immediately. Cut a slit lengthwise, from the tail end to 3/4th way up, segments should not seperate.
2. Heat oil for spice powder in a pan. Add remaining ingredients for spice powder and fry over a low heat, tossing gently till they're fragrant.
3. Add salt & turmeric. Grind to a fine powder.
4. Stuff okra with spice powder.
5. Heat oil for tempering in a pan. Add ingredients in the order given. Fry over moderate heat till the mustard seeds splutter.
6. Add okra & saute gently for 1-2 minutes.
7. Lower heat, cover pan for 10-12 minutes stirring occassionally, till okra are tender. Taste and add more salt if necessary.
8. Serve hot as a side dish.
Massaru
Ingredients::
1. Greens (mixture of palak, amarnath, dill)-
2. Tur dal-2.0kg3
. Freshl grated coconut-1.5
4. Hing -30gm
5. Onions-2kg
6. Garlic -150gm
7. Mustard seeds-30gm
8. Tamarind extract -75gm
9. Curry leaves -1bch
10. MTR Sambar Powder-1pktMethod::
1. Wash the dal and spinach thoroughly.
2. Cook dal and greens, onions, garlic in the cooker. Firstly, add the dal, then above it the greens and then onions, garlic and green chillies. Once this is cooked and cooled, grind the greens, 3/4th of the dal, grated coconut, sambhar powder and chillies.
3. Add tamarind extract, remaining dal to the ground mixture and boil for 5-6 minutes.
4. Heat oil; add mustard, hing, curry leaves, garlic and add it to the greens mixture. Serve with ragi mudde.
Mysore Pak Ingredients::
1. Besan-2kg
2. White flour-nil
3. Melted ghee-6000gm
4. Sugar-4kgMethod::1.
In a bowl, combine the gram flour, plain flour and melted ghee. Mix well, keep aside.
2. In a kadhai, dissolve the sigar in 1/4th cup of water and bring it to a boil. Simmer till the syrup is of 1 string consistency.
3. Add the gram flour mixture and mix well, string continuously in one direction over a medium flame.
4. Pour the hot ghee a little at a time, at a height, so that it trickles in a thin stream in the centre of the Mysore Pak mixture.
5. Stir continuously in a circular motion on a low flame. Once the ghee has been absorbed, the mixture will increase in volume.
6. Stir in one direction (clock-wise or anti clock-wise) only when the mixture settles down a little, pour more hot ghee again and stir it in the same manner.
7. Repeat steps 4 & 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore Pak mixture.
8. Sprinkle 1/2 a tps of cold water on the Mysore Pak if it is ready, the Mysore Pak will sizzle indicating that it is ready to be poured out.
9. Pour the mixture into a tray.
10. Allow it to set and harden for about 10 minutes.
11. Cut it into squares/rectangles.
Puli Munchi (Fish Curry)
Ingredients::
1. Fish - 60 no.
2. Coriander seeds
3. Cumin seeds -
4. Ajwain
5. Fenugreek
6. Peppercorns
7. Kashmiri mirch
8. Coconut
9. Garlic
10. Onions
11. Tamarind pulp
12. Chillies
13. Ginger
14. Salt
Method::
1. Roast coriander seeds, cumin, ajwain, fenugreek, peppercorns, kashmiri mirch.
2. Grind it by adding coconut, garlic and a little onions.
3. Heat oil in a kadhai, saute onions & add the masala, add water if required. Add salt.
4. Put the fish and let it cook in the curry.
5. Slit chillies & cut ginger into juliennes and add it to the curry.
6. Simmer it well.
7. Check seasonings.
1. Heat flat pan/kadhai with oil on medium heat. Add green chilies, fry.
2. Add sliced onions and fry until golden.
3. Add cooked chicken and its gravy (if any). Fry until the water evaporates.
4. Add masala powder and stir.
5. Garnish with coriander powder and mint leaves.
Goli Bajjay Ingredients::
1. Sour curd
2. Green chilies
3. Ginger
4. Curry leaves
5. Salt
6. Asafoetida
7. Oil
Method::1.
Place flour in a bowl.
Add curd and whisk until smooth and well blended. Set aside for about 40 minutes.
2. Mix in the remaining ingredients except oil, just before frying.
3. Heat oil in a deep frying pan to a smoking point.
Drop spoonfuls of batter into a hot boil. Lower heat to moderate and fry bajjay in batches, turning frequently, till it is brown and crisp.
4. Drain and place on kitchen paper to absorb excess oil.
5. Serve hot with any chutney.
Kori Ghassi Ingredients::
1. Chicken - 10kg
2. Coriander seeds - 100gm
3. Cumin seeds- 75gm
4. Ajwain -20gm
5. Fenugreek - 20gm
6. Peppercorns- 20gm
7. Onions -3kg
8. Kashmiri Mirch - 150gm
9. Turmeric - 23gm
10. Garlic - 30gm
11. Coconut powder – 300gm
12. Salt – 100gm
Method::
1. Roast coriander seeds, cumin, ajwain, fenugreek, peppercorns, kashmiri mirch.
2. Grind it to a smooth paste by adding coconut, garlic and a little onion.
3. Take ghee in a degchi & fry the chicken pieces.
4. Add turmeric & onions. Fry well.
5. After the pieces are fried, add the masala to it. Add water if required, add salt.
6. Allow it to simmer.
7. Extract coconut milk and add it to that.
neer Dosa Ingredients::
1. Surti Kolam rice -7.5kg
2. Grated coconut -200gm
3. Salt -75gm
4. Ghee (for frying)
Method::
(Pre preparation)
1. Wash and soak rice for 2 hours.
2. Grind the rice into a fine paste.
3. Remove in a bowl & add water to make the mixture thin and very fine. (Preparation)1. Heat a pan and apply a little ghee. Hold one ladle full of batter and spread evenly in a thin layer. 2. Cover the pan for a few seconds, till the dosa cooks.
3. Remove carefully and fold.
Ragi Mudde
Ingredients::
1. Ragi flour -3kg
2. Cooked rice -1kg
3. Salt -100gm
4. Water -3lts
5. Ghee-100gm
6. Oil-100ml
Method::
1. Put water, oil and salt in a pan. Bring to a boil.
2. Dump the ragi into the pot.
3. Add the cooked rice (do NOT stir immediately).
Cover the p[an, leaving no gaps.
Let the mixture cook for a few minutes, until it steams, moves the plate.
4. Remove the cover.
Using a wooden spoon, stir the rice and ragi mixture vigorously until no lumps are seen. Do not stop in between.
5. Reduce the heat to a low flame, cover. Let it steam cook for 35 minutes. Switch off the heat. Do not remove cover. Let it cool down a little and make balls. (Dip your hand in cold water and shape immediately.) Make it as close to service time as possible.
Khas khase payasam
1. Sugar – 2.5 kg
2. Milk – 5 ltrs
3. Poppy seeds (Khus-khus) – 400g
(Soaked in ½ cup of warm milk for at least half an hour, to soften them)
4. Grated fresh coconut 1 no
5. Cashews and Raisins, - 200gm
6. Cardamom powder – 20
7. Ghee – 100ml
Method
1. In a thick bottomed kadai roast the washed and drained yellow moong dal
until the color changes from yellow to light red and releases the wonderful
fragrance. Remove them to a plate. Aromatherapy starts with this first step.
2. In the same kadai heat a tablespoon of ghee on medium heat. When it is
hot, add and toast first golden raisins and then cashews to light gold colour .
Take care not to burn. Remove them to a plate.
3. Grind the poppy seeds with the grated coconut and milk in which it is
soaked to a very smooth paste. If you grind it in a small mixi bowl it will
grind soft.
Bisi Belle Bhath
Recipe:
1) rice – 6kg
2) toor dal – 3 kg
3) vegetables (beans, carrots, peas and peppers,potatoes . Cut
length wise. – 250gm
4) onion cut length wise-250gm
5) tamarind pulp-100gm
6) jiggery-75gm
7) - turmeric and salt-20gm
8) - Bisi bele masala MTR-2pkts
9) stone flower. -30gm
Seasoning
1 tablespoon of Ghee-200ml
1 tablespoon of refined oil.
12 Curry leaves,-1 bunch
½ tsp cumin or zeera.-45gm
½ tsp mustard seeds and hing-45gm, 20gm
Whole red chillies-45gm
For the masala
First take 2 tablespoons of MTR masala, add to it I tablespoon of coconut and
1 tsp of stone flower and grind without water smooth fine powder.
Steps
1. Take toor dal in a wide pot. Add about 6 cups of water. Cook the dal when
the dal is half cooked add the rice and cook till both are soft. You can also
cook it in pressure cooker. It is faster.
2. While the rice and dal are cooking, in another big vessel, heat a tablespoon
oil . Add and roast the tadka ingredients (curry leaves, cumin, mustard
seeds and hing).
3. To the tadka, add the cut vegetables and saute. When they start to get
tender, add the tamarind pulp, jaggery, turmeric and salt. Let it boil for a
minute. Add this seasoning to the rice dal mixture and stir. Add more water
if you feel the need. Continue to simmer for another 10 minutes on low
heat till all blend well. Taste and adjust the spices to your liking.
4. Serve hot with a teaspoon of ghee drizzled and with papads or chips.
Gongura chutney
Ingredients
1) Gongura leaves – 2 bunches
2) Coriander seeds – 50 gm
3) jeera – 25gm
4) onion.chopped – 200gm.
5) garlic pods. – 50 gm
6) Gingely oil ( Til Oil) . – 100 ml
7) Red chilly – 100 gm
Steps
1. Wash the Gongura leaves thoroughly. Remove the leaves from the stalk.
Throw away the stalk. Drain the water well.
2. Heat 1.5 tablespoon of oil in a pan .
Add 1 tsp of mustard seeds,8 garlic pods , ¼ tsp of turmeric powder and
the leaves (Remove all water from the leaves thoroughly) and roast the
leaves well. When the leaves turn or change colour remove everything
from the the pan. Keep it seperately.
3. In another dry pan add ½ tsp of oil and roast coriander seeds ,zeera and the
red chillies Keep it separately.
4. Now take a grinder and first grind only the coriander seeds , and zeera and
red chillies till very fine powder. ( do not add water. ).
5. Next add to it Gongura leaves mixture with salt and grind well. No water.
The leaves have water content of their own
6. Now take a pan to make seasoning. Add gingely oil 2 to 3 tsps. When hot
add mustard seeds and finely chopped onion ,5 to 6 garlic pods and fry
well . Pour the seasoning on the chutney with in a bowl. Leave it. This
chutney is eaten with hot rice in parts of katakana and Andhra Pradesh.
Sunday, March 25, 2012
dal maa saabat
Dal maa saabat | No. of Portions | 100 | ||
| | | |||
| Ingredients | QTY | Unit |
| |
| Whole black gram (urad) | 3.5 | Kg |
| |
| Onions | 3 | Kg |
| |
| Ginger | 150 | Gm |
| |
| Garlic | 150 |
|
| |
| Green chilly | 75 | Gm |
| |
| Turmeric | 20 | Gm |
| |
| Fat | 750 | Gm |
| |
| Cumin | 50 | Gm |
| |
| Red chilly powder | 100 | Gm |
| |
| Curd | 2 | Kg |
| |
| Salt | 150 | Gm |
| |
| Green coriander | 2 | Bunch |
| |
Prepreps
| 1. | Pick, wash and soak whole black gram (urad) overnight. |
| | Slice onions. Crush ginger, garlic and green chillies. Chop green coriander. Beat curd. Method |
| | Add onions, ginger, garlic, green chillies and turmeric to urad and boil till cooked well. Mash the dal. |
| | Heat fat. Add cumin and red chilly powder. Add curd and simmer for some time. |
| | Add curd mixture to urad. Add salt and mix well. |
| | Reheat and serve hot garnished with green coriander. |
veg jalfarezi
Vegetable jalfrezi | No. of Portions | 100 | ||
| | | |||
| Ingredients | QTY | Unit |
| |
| Cauliflower | 8 | Kg |
| |
| Potatoes Carrots Capsicum French beans | 5 5 3 2 | Kg Kg Kg kg |
| |
| Salt | 100 | Gm |
| |
| Turmeric | 20 | Gm |
| |
| Onion | 4 |
|
| |
| oil | 2 | Kg |
| |
| Green chilly | 50 | Gm |
| |
| Ginger | 150 | Gm |
| |
| Garlic | 150 | Gm |
| |
| Chilly powder | 150 | Gm |
| |
| Coriander powder | 150 | Gm |
| |
| Tomatoes | 3 | Kg |
| |
| Aamchoor powder | 50 | Gm |
| |
| Lime | 20 | Gm |
| |
| Green coriander | 2 | Bunch |
| |
| Garam masala powder | 15 | Gm |
| |
| Cumin | 100 | Gm |
| |
Prepreps
| 1. | Wash and cut cauliflower into florets. Soak in warm salted water for 30 min .change water. Cook with turmeric and salt till al dente. Drain and keep aside. |
| | Slice onions and tomatoes. Make ginger-garlic paste. Extract limejuice. Chop green coriander and green chilly. |
| | Peel and cut the potatoes and carrots i8nto batons. String beans.clean and cut capsicum and beans into batons.cook all veg seperately |
4
Method
| | Heat oil .add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add the tomatoes to the tempering. Add all the vegetables.saute |
| | Now add gobhi, mix carefully without breaking the florets. Adjust seasoning. |
| | Remove from flame, sprinkle limejuice and coriander. Serve hot. |
jeera pulao
| Jeera pulav | No. of Portions | 100 | ||
| | | |||
| Ingredients | QTY | Unit |
| |
| Pulav rice | 10 | Kg |
| |
| Fat | 1.250 |
|
| |
| Onion | 500 | Gm |
| |
| Cumin | 100 | Gm |
| |
| Salt | 50 | Gm |
| |
| | | |
| |
Prepreps
| 1. | Pick, wash and drain rice. Slice onions thinly and apply some salt. Keep aside for 10-15 minutes. Method |
| | Heat fat and fry onions to a golden brown colour. Drain well. |
| | Add cumin, add rice and fry well. |
| | Add salt, double the quantity of hot water, stir well. Cook over a high flame till water is absorbed. |
| | Reduce flame and cover the rice. Cook till done. |
| | Serve hot garnished with fried onions. |
murg makahnwala
Murg Makhanwala | No. of Portions | 100 | ||
| | | |||
| Ingredients | QTY | Unit |
| |
| Chicken | 12.5 | kg |
| |
| Ginger paste | 150 | Gm |
| |
| Garlic paste | 150 | Gm |
| |
| Curd | 5 |
|
| |
| Salt | 100 | Gm |
| |
| | | |
| |
| Kashmiri Red chilly paste | 150 | Gm |
| |
| Black salt | 50 | Gm |
| |
| Lime | 10 | No. |
| |
| Garam masala powder | 50 | Gm |
| |
| Mustard oil | 1 | Lt |
| |
| Nutmeg powder | 10 | Gm |
| |
| Mace powder | 15 | Gm |
| |
| Kasoori methi | 25 | Gm |
| |
| Oil | 2 | Lt |
| |
| Onions | 3 | Kg |
| |
| Poppy seeds paste | 250 | Gm |
| |
| Tomato puree | 3 | Kg |
| |
| Cashew paste | 250 | Gm |
| |
| Butter | 1.5 | Kg |
| |
| Cream | 1 | Lt |
| |
| Green coriander | 2 | Bunch |
| |
| FOR THE DUNGAAR | | |
| |
| Charcoal | 50 | Gms |
| |
| Pure ghee | 75 | Ml |
| |
| Kasoori Methi | 02 | Gms |
| |
Steps
| 1. | To prepare the chicken –de- skin, wash and cut into 8 pieces and make gashes in the flesh. |
| | Roast and crush the kasoori methi finely. For the marinade: mix curd, half ginger-garlic-red chilly paste, lime juice, salt, black salt, , mustard oil, garam masala powder, mace and nutmeg powder, kasoori methi. Apply onto the chicken and keep it overnight. |
| Method | Prepare a boiled onion paste. |
| | Put the marinated chicken into trays and cook it in the oven. Now, to prepare the gravy, Heat oil. Add onion paste fry,
|
| | Add chicken pieces and adjust salt. |
| | Add cashew nuts paste, butter and half the cream. Sprinkle garam masala powder. Light the charcoal, place it in a bowl. Add the kasoori methi and pure ghee over it. Place this bowl in the degchi with the chicken.Cover the vessel with a tight fitting lid and in allow the gravy to absorb the smoky flavor for a couple of minutes..
|
| | Serve hot garnished with cream and chopped green coriander. Note: Traditionally, the chicken in this dish is cooked in the Tandoori (Tandoori Chicken). Also, some recipes call for the use of artificial “Tandoori “ red color. Ideally, the color should be from the use of sufficient Kashmiri (mild) chilies. |
Subscribe to:
Posts (Atom)