Ingredients:
Badi- 1 cup, 1/4 of a medium size onion
2 garlic cloves, 1 green chili (As per taste),Salt
Oil to fry badi
Method:
Fry badi in oil and remove it on tissue paper and let it cool.
Grind all ingredients with badi except salt.
Add salt to the mixture and now
Badi Chura is ready. Serve with Pakhala (Rice dipped in Water).
Tuesday, 17 February 2009
Kankada Tarkari (Non - Veg)
Ingredients:
4 large crabs
3 tbsps mustard oil
2 tbsps red chilli powder
1 tbsp coriander powder
3 tbsps turmeric powdersalt as per taste
1 medium sized onion - ground to a paste
2 tbsps freshly ground ginger garlic paste
1 tbsp pepper powder
Masala preparation:
1. In a bowl, mix the red chilli powder, coriander powder, 2 tbsp turmeric powder, salt with a little water to make a fine paste
2. Mix the onion paste and the ginger garlic paste along with a little water to make a fine paste.
Method:
1. Separate the claws from the crab. Now cut the crabs into 2 pieces.
2. In a vessel, put the crabs along with the claws. Put enough water to cover the crabs. Add 1 tbsp turmeric powder and salt and bring to a boil. As soon as the boiling starts, remove the vessel from heat and drain the water. Now wash the crabs with normal water and put aside.
3. In a wok or karhai, heat the mustard oil to the smoking point. Add the paste as mentioned in point 1 of Masala preparation. Stir it for 5 minutes. Make sure that the paste doesnot stick to the wok. Add a little water and bring to a boil.
4. Now to the above mixture, add the paste as mentioned in point 2 of Masala preparation.
5. Constantly stir the above mixture. Cook till the red masala is well done. Add some water and bring to a boil.
6. Now to this mixture add the crabs and the claws. Mix thorougly so that all he crabs are coated with the red masala.
7. After 2-3 minutes of boliling, sprinkle the pepper powder and remove from heat and server hot with white rice.
4 large crabs
3 tbsps mustard oil
2 tbsps red chilli powder
1 tbsp coriander powder
3 tbsps turmeric powdersalt as per taste
1 medium sized onion - ground to a paste
2 tbsps freshly ground ginger garlic paste
1 tbsp pepper powder
Masala preparation:
1. In a bowl, mix the red chilli powder, coriander powder, 2 tbsp turmeric powder, salt with a little water to make a fine paste
2. Mix the onion paste and the ginger garlic paste along with a little water to make a fine paste.
Method:
1. Separate the claws from the crab. Now cut the crabs into 2 pieces.
2. In a vessel, put the crabs along with the claws. Put enough water to cover the crabs. Add 1 tbsp turmeric powder and salt and bring to a boil. As soon as the boiling starts, remove the vessel from heat and drain the water. Now wash the crabs with normal water and put aside.
3. In a wok or karhai, heat the mustard oil to the smoking point. Add the paste as mentioned in point 1 of Masala preparation. Stir it for 5 minutes. Make sure that the paste doesnot stick to the wok. Add a little water and bring to a boil.
4. Now to the above mixture, add the paste as mentioned in point 2 of Masala preparation.
5. Constantly stir the above mixture. Cook till the red masala is well done. Add some water and bring to a boil.
6. Now to this mixture add the crabs and the claws. Mix thorougly so that all he crabs are coated with the red masala.
7. After 2-3 minutes of boliling, sprinkle the pepper powder and remove from heat and server hot with white rice.
Anda / Egg Chop
Ingredients:
Eggs - 4 (hard boiled) Potatoes - 2 medium Garlic- 6 cloves Onion- 1 small Green chilli 1 Haldi- 1 teaspoon Besan- 1 cup Water-1/2 cup Baking soda- 1 pinch Crushed black pepper - 1 pinch
Method:
Boil eggs and peel the shell Boil potatoes and peel the skin.Mash and set aside. In a pan heat 1 table spoon oil, fry diced onions,crushed garlic and diced green chillis. Put 1 teaspoon haldi, stir and add the mashed potatoes. Mix well.Add salt to taste. In a separate bowl, add 1 cup besan, soda, salt and black pepper and slowly add the water while constantly stirring. Make a batter not too watery. Heat oil in a frying pan for deep frying. Take a hanful of potato and coat the surface of the egg. Make sure the coating is uniform all around. Carefully deep the egg into the besan batter and deep fry the eggs in medium heat.
Eggs - 4 (hard boiled) Potatoes - 2 medium Garlic- 6 cloves Onion- 1 small Green chilli 1 Haldi- 1 teaspoon Besan- 1 cup Water-1/2 cup Baking soda- 1 pinch Crushed black pepper - 1 pinch
Method:
Boil eggs and peel the shell Boil potatoes and peel the skin.Mash and set aside. In a pan heat 1 table spoon oil, fry diced onions,crushed garlic and diced green chillis. Put 1 teaspoon haldi, stir and add the mashed potatoes. Mix well.Add salt to taste. In a separate bowl, add 1 cup besan, soda, salt and black pepper and slowly add the water while constantly stirring. Make a batter not too watery. Heat oil in a frying pan for deep frying. Take a hanful of potato and coat the surface of the egg. Make sure the coating is uniform all around. Carefully deep the egg into the besan batter and deep fry the eggs in medium heat.
Gulugula
Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
Ingredients:
* Aatta ( Wheat Flour ) - 400 gm
* Khira ( Milk ) - 600 ml
* Khira Sara ( Fresh cream ) - 2tbsp
* Chinni ( Sugar ) - 200 gm
* Pan Madhuree ( Aniseeds ) - 3tsp
* Aleicha ( Big Cardamom) - 2pcs
* Baking Powder - 1 pinch
* Luna ( Salt ) - As per taste
* Refine Tela ( Refined Oil) - for deep frying
Method:
* Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
* Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
* Keep the batter aside for at least 1hour.
* Heat oil in a pan for deep frying.
* Make medium size balls of the batter and fry until they are crisp golden brown.
* Serve it hot.
Ingredients:
* Aatta ( Wheat Flour ) - 400 gm
* Khira ( Milk ) - 600 ml
* Khira Sara ( Fresh cream ) - 2tbsp
* Chinni ( Sugar ) - 200 gm
* Pan Madhuree ( Aniseeds ) - 3tsp
* Aleicha ( Big Cardamom) - 2pcs
* Baking Powder - 1 pinch
* Luna ( Salt ) - As per taste
* Refine Tela ( Refined Oil) - for deep frying
Method:
* Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
* Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
* Keep the batter aside for at least 1hour.
* Heat oil in a pan for deep frying.
* Make medium size balls of the batter and fry until they are crisp golden brown.
* Serve it hot.
Bara
Ingredients :
2 cups Biri Dali(urad dal)
2 medium sized onion chopped
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of baking soda
Oil for deep frying
Method:
Soak the Biri Dali in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves,
chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center.
Fry it in oil till golden brown.
2 cups Biri Dali(urad dal)
2 medium sized onion chopped
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of baking soda
Oil for deep frying
Method:
Soak the Biri Dali in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves,
chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center.
Fry it in oil till golden brown.
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