Dessert - Banana Oat Bread Pudding

Ingredients:
Ripe Bananas - 4 (Sliced)
Whole Wheat Bread - 4 Slices
Rolled Oats(Quacker) - 1 Cup
Lowfat Milk - 2 1/2 Cups
Unsalted Butter - 1/4 Cup (Softened/Room Temperature)
Brown Sugar/Jaggery - 1/3 Cup
Raisins - 1/4 Cup

Method:

In a large bowl,break the whole wheat bread slices into small pieces.

Add rolled oats and lowfat milk and stir.

Let it stand for 30 mins.

Preheat the oven to 350 degree fahrenheit.

Lightly grease an 8 * 8 inch baking pan with some butter.

To the milk mixture add butter,sliced bananas,brown sugar
or powdered jaggery and raisins.Stir just to combine and pour
into the baking pan.

Bake @ 350 degree fahrenheit  for 45 mins to 55 mins or until
the pudding has set.Cool before serving.

Source :  Food Network Channel.

Caramelized Milk

Ingredients:
Carnation Sweetned Condensed Milk - 1 Can (14 Oz.)

Things Needed:
9-inch Pie Plate
Aluminium Foil
Shallow Pan
Small-mixer Bowl

Caramelized milk is prepared in three methods:
1) Oven;
2) Stove Top and
3) Microwave.

1.Oven Method:

Preheat the oven to 425 degree fahrenheit.

Pour 1 can(14 ounce) of carnation sweetned condensed milk
into a 9 inch pie plate.

Cover with aluminium foil and place in a shallow pan (the pan
should be larger than the pie plate).

Fill the pan with some hot water.Bake it for 60 to 75 mins
or until its thick and light caramel-colored.

Pour the milk into a small-mixer bowl and beat until its smooth.

2.Stove Top Method:

Pour 1 can(14 ounce) of carnation sweetned condensed milk 
into the top of a double-boiler pan and cover.

Place it over the boiling water.Cook over low heat,stirring
occassionally,for 60 to 75 mins or until its thick and light
caramel-colored.

Remove from the heat and beat until its smooth.

3.Microwave Method:

Pour 1 can(14 ounce) of carnation sweetned condensed milk
into a large microwave-safe bowl.

Cook on medium (50%) power for 4 mins,stirring halfway
through heating time.

Reduce the power to medium-low (30%) power and cook
for 12 to 16 mins stirring with wire whisk every few mins
until its thick and light caramel-colored.


Note : Microwave ovens may vary,adjust the timing accordingly.


Source : Friend.

Crab/Nandu Curry

Introduction:

True crabs are decapod crustaceans of the infraorder Brachyura,which typically
have a very short projecting "tail" or where the reduced abdomen is entirely hidden
 under the thorax.Many other animals with similar names – such as hermit crabs,
king crabs,porcelain crabs,horseshoe crabs and crab lice – are not true crabs.

Crabs are prepared and eaten as a dish in several different ways all over the world.
Some species are eaten whole,including the shell,such as soft-shell crab;with other
species just the claws and/or legs are eaten.The latter is particularly common for
larger crabs,such as the snow crab.Mostly in East Asian cultures,the roe of the
female crab is also eaten,which usually appears orange or yellow in color in
fertile crabs.

In some regions spices improve the culinary experience.In Asia,masala crab
and chilli crab are examples of heavily spiced dishes.In the Chesapeake Bay
region,blue crab is often eaten with Old Bay Seasoning.For the British dish
Cromer crab,the crab meat is extracted and placed inside the hard shell.
One American way to prepare crab meat is by extracting it and adding a
flour mix,creating a crab cake.Crabs are also used in bisque,a global dish
of French origin.

Live crabs are often boiled.In 2005,Norwegian scientists concluded
that lobsters cannot feel pain.However,later research suggests that
crustaceans are indeed able to feel and remember pain.


Recipe For Crab Curry:

Ingredients:
Crab/Nandu - 1/2 Kg
Big Onion - 1(Chopped)
Big Tomatoes - 1 (Chopped)
Red Chillies - 4
Coriander Powder - 2 tbsp.
Turmeric Powder - 1/2 tsp.
Mustard Seeds - 1 tsp.
Cumin Seeds - 1/2 tsp.
Black Peppercorns - 1 tsp.
Ginger - 1 (Small Piece)
Garlic Cloves - 3 to 4
Coconut - As Per Taste
Tamarind Juice - 1 Cup
Coriander Leaves - Few (For Garnishing)
Salt - To Taste
Oil - 2 to 3 tbsp.


Method:

Clean and wash the crab/nandu.Keep it aside.

Grind ginger,garlic cloves,red chillies,coriander powder,
black peppercorns,coconut and cumin seeds into a thick
paste.Set it aside.

Heat a kadai with 2 to 3 tbsp. of oil and season with mustard
seeds and let it splutter.

Then add chopped onions and saute till they are transculent.

Add chopped tomatoes and let it cook till they are soft.

Add the ground masala and salt and fry till the oil separates
from the masala.

Now add the crabs and let it boil.While its boiling,add the
tamarind juice and allow it to cook for another 10 mins.

Remove from the stove and garnish with some coriander
leaves and serve it hot with rice.


Source : My Mom.


For Health Benefits Of Crab,please visit:
http://www.diethealthclub.com/health-food/crabs-health-benefits.html

Vermicelli Payasam/Kheer

Ingredients:
Vermicelli - 1 Cup
Milk - 6 Cups
Sugar - 2 or 3 tbsp.
Raisins - Few
Cashewnuts - Few
Cardamom Powder - 1 Pinch
Ghee - 2 tbsp.


Method:

Heat a pan with some ghee and fry 1 cup of MTR Vermicelli until
golden brown.Set it aside.

In the same pan,add some cashewnuts and fry till its light brown.Keep
it aside.

Boil 6 cups of milk in a thick-bottomed vessel.While its boiling,add
the fried vermicelli and cook for about 8 to 10 mins.

Then add 2 or 3 tbsp. of sugar,raisins,fried cashewnuts and a pinch
of cardamom powder amd stir it well.

Let it to boil for another 2 to 3 mins.Remove from the fire and serve
the kheer/payasam hot or cold.

Vermicelli Upma

Ingredients:
Vermicelli - 1 Measure
Onion - 1(Chopped)
Green Chillies - 2 or 3 (Chopped)
Curry Leaves - A Bunch
Mustard Seeds - 1 tsp.
Urad Dal - 1 tsp.
Channa Dal - 1 tsp.
Water - 1 1/2 Cup
Cooked Veggies - Carrots,beans,peas,etc.(Optional)
Coriander Leaves - For Garnishing (Finely Chopped)
Grated Coconut - For Better Flavour (Optional)
Salt - To Taste
Oil - 1 tbsp.

Method:

Fry 1 measure of MTR Vermicelli in refined vegetable oil until golden
brown and set it aside.

Heat a pan with some oil and season with mustard seeds and let it
crack.

Then add urad dal,channa dal,chopped green chillies and curry leaves
and fry for a min.

Add chopped onions and saute for 2 to 3 mins.

Add 1 1/2 cups of water and cooked vegetables of your choice,if
desired.

Add salt to taste.Bring the water to a boil and add the fried vermicelli
and cook for another 5 mins.

Garnish with finely chopped coriander leaves and grated coconut for
better flavour.

Tasty vermicelli upma is ready.Serve it hot with sugar or chutney or
pickle of your choice.

Vegetable Vermicelli Pulao

Ingredients:
Vermicelli - 1 Measure (Fried)
Onions - 1 or 2 Cups
Ginger-garlic Paste - 1 tbsp.
Vegetables - 2 or 3 Cups
(Carrots,Green Beans,Green Peas,Etc.)
MTR Pulao Masala - 1 tbsp.
Lemon Juice - 1 tsp.
Cashewnuts - As Required
Water - 1 1/2 or 2 Cups
Salt - To Taste
Ghee - 1 tbsp
Oil - 1 tbsp.
Method:

Fry 1 measure of MTR Vermicelli in refined vegetable oil until
golden brown.Set it aside.

Boil some water and cook the veggies until they are tender.
Drain the vegetables and keep it aside.

Heat a small pan with some ghee and roast the cashewnuts
till they are light brown.Set it aside.

Saute a spoonful of ginger-garlic pastte in oil for 1 to 2 mins.

Then add chopped onions and cooked vegetables (carrots,
green beans,green peas,etc.) and saute for 2 to 3 mins.

Add MTR pulao masala,lemon juice and salt to taste.

Add 1 1/2 or 2 cups of water and bring it to a boil.

Now add the fried vermicelli and stir it well.

Add a few fried cashewnuts and cook for another
8 to 10 mins.

Remove from the fire and serve it hot with green
chutney or raita.

Dessert - Custard

Introduction:

Custard is a variety of culinary preparations based on a cooked mixture of milk or
cream and egg yolk.Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce(crème anglaise),to a thick
pastry cream used to fill éclairs.The most common custards are used as desserts
 or dessert sauces and typically include sugar and vanilla.Custard bases may also
 be used for quiches and other savoury foods.

Sometimes flour,corn starch or gelatin is added.Custard is usually cooked in a
double boiler (bain-marie) or microwave or heated very gently in a saucepan
on a stove,though custard can also be steamed,baked in the oven with or
without a hot water bath or even cooked in a pressure cooker.

Custard preparation is a delicate operation,because a temperature
increase of 5–10 °F (3-6 °C) leads to overcooking and curdling.
Generally,a fully-cooked custard should not exceed 80 °C; it
begins setting at 70 °C.A water bath slows heat transfer and
makes it easier to remove the custard from the oven before it
curdles.

Custards baked in pastry (custard tarts) were very popular in the
 Middle Ages and are the origin of the English word 'custard':
'croustade' originally referred to the crust of a tart.

While 'custard' may refer to a wide variety of thickened dishes,
technically (and in French cookery) the word custard (crème
or more precisely crème moulée) refers only to an egg-thickened custard.

When starch is added,the result is called pastry cream (crème pâtissière)
or confectioners' custard,made with a combination of milk or cream,egg
yolks,fine sugar,flour or some other starch, and usually a flavoring such
as vanilla,chocolate or lemon.Crème pâtissière is a key ingredient in
many French desserts including mille-feuille (or Napoleons) and filled
tarts.It also used in Italian pastry and sometimes in Boston cream pie.

It is known as crème anglaise collée with gelatin added.When starch
is used alone as a thickener (without eggs),the result is a blancmange.
 In the United Kingdom, 'custard' often refers to a dessert thickened
from cornflour (cornstarch) rather than eggs.

After the custard has thickened,it may be mixed with other ingredients:
mixed with stiffly beaten egg whites and gelatin,it is chiboust cream;
mixed with whipped cream, it is "creme mousseline".

Not all custards are sweet.A quiche is a savoury custard tart.
Some kinds of timbale or vegetable loaf are made of a custard
base mixed with chopped savoury ingredients.Custard royale
is a thick custard cut into decorative shapes and used to garnish
soup, stew or broth.Chawanmushi is a Japanese savoury custard,
cooked and served in a small bowl or on a saucer.

Custard may also be used as a top layer in gratins,such as the
South African bobotie and many Balkan versions of moussaka.


Recipe For Custard:

Ingredients:
Custard Powder - 2 tbsp. (Brown & Polson)
Milk - 500 ml
Sugar - 3 heaped tbsp.
Fruits - Apples,Bananas,Mangoes,Grapes
           (1 or 2 Cups).


Method:

Measure 25 gms (2 tbsp.) of  brown & polson custard powder into a bowl.

Add 1/4 cup of milk from 500 ml milk (one standard milk bottle) to make
a smooth paste.

Boil the remaining milk with 3 heaped tbsp.(50 gms) of sugar.

Remove from the heat and add the paste and cook again for
2 to 3 mins,stirring continuously to avoid burning.

Let it cool for a while.Then add 1 or 2 cups of fruits and
stir it well.

Your delicious custard is ready to be served.

Serve chilled.

Chicken Varuval

Ingredients:
Chicken - 1 Kg
Onion - 100 Gms
Green Chillies - 2
Ginger-garlic Paste - 2 tsp.
Turmeric Powder - 1/2 tsp.
Red Chilli Powder - 2 tsp.
Coriander Powder - 3 tsp.
Sombu/Fennel Seeds - 1/2 tsp.
Cinnamon Stick - 2
Tamarind - Marble Size
Black Pepper Powder - 2 tsp.
Maida/All-purpose Flour - 1 Handful
Coriander Leaves - Few (Chopped)
Curry Leaves - Few
Oil - 1 tbsp.
Salt - To Taste.

Method:

Clean and wash the chicken.Chop it into medium pieces and set it aside.

Soak tamarind in warm water for 30 mins.Extract juice from the soaked
tamarind and keep it aside.

In a bowl,mix turmeric powder,red chilli powder,coriander powder,
ginger-garlic paste,curry leaves,maida,sombu,pepper powder,green
chillies,coriander leaves,salt and chicken and mix it well.Add tamarind
pulp to the marinated chicken and mix it well.Let it marinate for 30
mins to an hour.

Heat a pan with some oil,add some curry leaves and onions and fry
till the onions are transculent.Then add the green chillies and fry for
a min or two.

Add the marinated chicken and stir it well.Add little water and mix
it well.

Allow it to cook in low flames till the chicken is fully cooked/done.

Garnish with some coriander leaves.Serve it hot with sambar rice,
brinjal rice,chapathi/roti,parupu rasam,curd rice,pulao/biryani.

Valakkai/Raw Plantain Curry

Introduction :

Plantains tend to be firmer and lower in sugar content than dessert bananas.Bananas are
most often eaten raw, while plantains tend to be cooked or otherwise processed,and are
used either when green or unripe (and therefore starchy) or overripe (and therefore sweet).
Plantains are a staple food in the tropical regions of the world,treated in much the same
way as potatoes and with a similar neutral flavour and texture when the unripe fruit is
cooked by steaming, boiling or frying.

After removing the skin,the unripe fruit can be sliced (1 to 2 mm thick) and deep-fried
in hot oil to produce chips.Chips fried in coconut oil and sprinkled with salt,called
upperi or kaya varuthathu are a popular snack in the southwestern Indian state
of Kerala.They are an important item in Sadya,a vegetarian feast prepared during
festive occasions.The chips are typically labeled "plantain chips" when they are
made of green plantains that taste starchy,like potato chips.

Plantain chips are also a popular treat in Jamaica,Ghana,Nigeria (where it is
called ipekere by the Yorubas), and other countries such as Guatemala,Haiti,
Puerto Rico,Mexico,Belize,Colombia,Cuba,Honduras,Ecuador,Guyana,India,
the United States and Peru.They are also popular in other Caribbean communities.

In the southern Indian states of Kerala and Tamilnadu,where banana plants are
commonly grown,plantain chips are an industry.In Kerala,different types of
plantain are made into chips.They are usually cut thick,fried in coconut oil and
seasoned with salt and/or spices.

In Tamilnadu,the ultra thin variety made from green plantains is common.
Unlike in Kerala,coconut oil is not used for frying.These chips are
typically seasoned with salt,chili powder and asafoetida.

In the western/central Indian language Marathi,the plantain is called
rajeli kela (literally meaning king-sized banana) and it is often used
to make fried chips.



Recipe For Raw Plantain/Valakkai Curry :

Ingredients:
Raw Plantain - 2
Turmeric Powder - 1/4 tsp.
Fennel Seeds/Sombu - 1/2 tsp.
Red Chilli Powder - 1 tsp.
Cumin Powder - 1 tsp.
Grated Coconut - 4 to 5 tbsp.
Garlic Cloves - 3
Coriander Leaves - Few (To Garnish)
Salt - To Taste.

Method:

Peel the skin off the raw plantain/valakkai and chop into medium pieces.Keep it aside.

Blend the grated coconut,fennel seeds/sombu and garlic cloves into a fine paste.

Boil the chopped raw plantain/valakkai with enough water,salt,turmeric powder
and red chilli powder until the plantain is tender.

Then add the ground paste to the boiled raw plantain/valakkai and stir it well.

Allow it cook for another 5 mins in low flames.Remove from the fire and
garnish with some coriander leaves.

Serve it hot with rice.

Idiyappam

Introduction:

Idiyappam - String hoppers is a culinary specialty in Tamilnadu,Kerala and Coastal areas
of Karnataka (Specially in Dakshina Kannada district and Udupi District).It is also popular
in certain areas of Sri Lanka.It is also called noolappam or noolputtu from the Tamil word
for string,nool,but is most commonly known as idiyappam or string hoppers.


Known as Semige in Coastal areas of Karnataka.It is made of rice flour or wheat flour,
salt and water.It is generally served as the main course at breakfast or dinner together
with a curry (potato,egg,fish or meat curry) and coconut chutney.It is also served with
sweetened coconut milk in Malabar region of Kerala.It is not usually served at lunch.
Using wheat flour in preparation gives it a brownish hue.


Recipe For Idiyappam :

Ingredients:
Rice Flour - 1 Cup
Water - 2 Cups
Salt - A Pinch
Oil - 1 tsp.
Fresh Grated Coconut - 1/2 Cup
Sugar - 2 to 3 tbsp.


Method:

Bring two cups of water to boil.Add a pinch of salt and a teaspoon of oil
to the boiling water.

Put one cup of flour in a bowl.Add the boiling water little by little and stir
it with a wooden spoon.Make a soft dough.

Grease the idiyappam plates.Take a small quantity of dough and put it
 in the Idiyappam maker.Press on the greased plate circle wise.

Steam it for 5 to 10 minutes.Let it cool and then take the idiyappams
out with a spoon.

Gently take out the idiyappam strings and make it loose.Add fresh
grated coconut and little sugar.Mix it well.Or just serve the
idiyappams with kurma/sagu.


Note : Idiyappams can also be made using wheat flour and
           without adding ghee as done in Sri Lanka.

           Rice Flour is available in the Indian Stores.


Tips :

How To Make Rice Flour  At Home ?

To make rice flour at home,soak 2 to 3 cups of raw rice for four
hours.Drain the water completely.

Put it in a mixie,in batches and grind it to a nice powder.

Put this powder in a large kadai and fry on medium flame till the moisture
evaporates and when you touch the flour,it should not stick to your hand.

Cool it and sieve it.You can store this flour and use it for preparing idiyappams.


Source : My Mother-in-law.

Aapam

Introduction:

Appam,Aappam hoppers,are a type of food in Tamil Nadu,Kerala and Sri Lankan cuisine.
It is called chitau Pitha in Oriya,Paddu or Gulle Eriyappa in Kodava and Appam in Telugu.
It is known as Appa in Sinhala.It is eaten most frequently for breakfast or dinner.

Appum or aapum – pronunciation varies between regions – is a term equivalent to bread.
A bread made of rice batter on a stone griddle is in certain parts of the country called
kalappam,where kal (Tamil,Malayalam) means "stone".Another form of appam is
"Kallappam",where "kall" (Tamil,Malayalam) means toddy,which is used for fermentation.
This type of appam is prepared in an appa kal (mould).Kallappam looks like a pan cake.

Appams are great for mopping up delicious South Indian curries ! Though its easy to
make,they take a little practice to perfect.Appams are bowl-shaped rice pancakes
cooked on one side only in a curved iron pan.They are typically served with a coconut
milk curry.


Recipe For Aapam :

Ingredients:
Raw Rice – 1 ½ Cup
Boiled Rice – 1 ½ Cup
Urad Dal – ¼ Cup
Fenugreek Seeds – 1/4 tsp.
Aval (Poha) or Cooked Rice - One  Handful
Baking Soda – 1/4 tsp.
Coconut Milk – ¼ Cup
Salt – 1 tsp. or as per taste

Method:

Soak raw rice,boiled rice,urad dal,fenugreek seeds in water for about 6 hours.

Grind all the above along witn cooked rice (if you are using poha/aval,then soak
it separately for one hour and add) in the grinder to very fine paste.

Add salt and mix it well.Allow it to ferment for atleast 10 hours or overnight.

Next day,add baking soda and ¼ cup coconut milk to the batter and mix it well.

Add little water to make the batter little thin.Heat the appam pan with little oil and
pour one big spoon of batter in the center of the hot pan.

Lift the pan and tilt in a circular motion so that the batter spreads and expands along
the edges.Center should be slightly thicker than sides.
Close the pan with lid and cook in the medium heat.Cook on one side only.

Serve it hot with coconut milk or kurma.

Source : My Mom.

Rava Dosa

Introduction :

Rava dosa also called Ravvattu  is an Indian pancake of South India.It is a derivative of
the popular Dosa.It is made with rava,especially Bombay rava or semolina,which
doesn't need fermentation and is usually considered a fast tiffin.

The batter is spread onto a hot pan by pouring it over the pan.(Unlike other dosas
where a ladle is used).It's heated until it becomes crispy.Then,it is removed and
served along with chutney.


Recipe For Rava Dosa :

Ingredients:

To Marinate:
All-purpose Flour/Maida	1 Cup
Semolina/Rava	1/2 Cup
Salt	To Taste
Curd	2 tbsp.
Rice Flour	2 tbsp.(Optional)
To Season Rava Dosa Mix :
Oil	1 tsp.
Mustard Seeds	1/2 tsp.
Cumin Seeds	1 1/2 tsp.
Red chillies	2
Pepper Corns	1 tsp.
Curry Leaves	1 Strand
Cashewnuts	10
To Add With Dosa Batter :
Onion	1 (Medium)
Green chillies	2
Ginger	1 Inch Size
Coriander Leaves	3 tbsp.

Method:

Mix all the dry ingredients well.Chop the curry leaves and split the red chillies.

Cut the cashews into small pieces.Chop the onion,ginger,green chillies and
coriander leaves to very fine pieces.

Use the items given in “To Season Rava Dosa Mix “.In a pan heat oil,
when hot add mustard seeds.When the mustard seeds splutters,add the red
chili,pepper,curry leaves and cashews.Fry for 20-30 and add this to the dry
ingredients mix and mix it well.

Mix the chopped onion,green chili,ginger and coriander leaves with the above mix.

Add salt,curd and enough water (around 3 to 4 cups).Mix them well and make a
lump free watery mix.

Heat the stove top griddle in medium flame,when hot,spill the mix all over,
note the word, just spill them all over the griddle in any shape,make sure
you don’t spread them out like you make ordinary Dosa.

Spray some oil on top and allow it to cook for at least 5 min – 10 min or
till they turn golden brown on the first side in medium flame and turn the
other side.They would be very soft and break apart if turned before it’s
done crisp on the first side.So care should be taken to cook properly
till they turn golden brown on the first side before turning over.

Serve with Coconut or Tomato Chutney or Sambar.


Tips :

The mix can be increased by the quantity and made in advance.But use them
before a month from the mixing date,else it spoils the freshness of the dosa.

Add some finely chopped onions on the top side while cooking dosa to prepare
it as Onion Rava dosa.


Source :  A Friend.

Rava Idli

Introduction :

Rava Idli is a variation of the popular South Indian breakfast item,idli,made with
Rava (or Suji) or Bombay rava.It is a speciality of the state of Karnataka in India
and the popular restaurant chain.According to Mavalli Tiffin Rooms,during World
War II, when rice which is the staple item used in idli was in short supply,they
experimented in making idli using semolina and created Rava Idli.Rava-Idli translates
to semolina-idli in the native Kannada language.It is usually found in restaurants that
serve the Udupi cuisine.Rava idli is served hot and is to be eaten along with Saagu and
Coconut Chutney.A dash of Ghee poured on the top of Rava Idli adds to the overall taste.


Recipe For Rava Idli :

Ingredients :
Coarse Rava - 1 Cup
Sour Curd/Yogurt - 2 Cups
Coriander Leaves - 1 tbsp. (Chopped)
Curry Leaves - 2 tbsp. (Chopped)
Ghee - 5 to 6 tbsp.
Ginger - 1/2 tsp. (Grated and Crushed)
Channa Dal - 1 tsp.
Mustard Seeds - 1/4 tsp.
Cashewnuts - 1 tbsp. (Chopped)
Green Chilies - 1/2 tbsp Chopped (Optional)
Salt - To Taste

Method:

Dry roast the semolina/coarse rava till it is slightly toasted and emits
a nice aroma and set it aside.

Heat ghee in a pan and add mustard seeds,channa dal,chopped nuts,
curry leaves and saute until the mustard seeds splutter.

When the mustard seeds pops,add ginger and green chilies and
saute for a minute.

Remove from  the heat and add the toasted semolina/rava and
mix it well.

Add salt,coriander leaves,yogurt/sour curd and mix it well.

Let it to rest for 30mins.Grease the idli plates with little ghee
and  pour in the batter on each idli plates.

Steam for around 15 to 20 mins.Serve it hot with coconut
chutney or sambar.

Mughlai Chicken Curry

Introduction :

 

Mughlai cuisine is a South Asian cuisine,influenced by the imperial kitchens of the
Mughal Empire.It represents the cooking style used in Uttar Pradesh,Delhi and Punjab
(now partitioned between India and Pakistan).The cuisine is strongly influenced by
Persian, and Turkic cuisines of Central Asia.The cuisine of some Indian restaurants
in UK and USA can be termed Mughlai.

The tastes of Mughlai cuisine vary from extremely mild to spicy,and is often associated
with a distinctive aroma and the taste of ground and whole spices.A Mughlai course
is an elaborate buffet of main course dishes with a variety of accompaniments.

 

This is a dish for special occasions - not for any other reason except that it is rich !

Its mild,thick,creamy gravy is inspired by the food of Central Asia and came to

India during the rule of the famous Mughal dynasty.

 

Cook and eat it and you will feel like royalty yourself !

 

 

Recipe For Mughlai Chicken Curry :

Ingredients:

Chicken – 1 to 2 Lb
Curd – ½ Cup
Butter – 2 tbsp.
Half Onion – Finely Chopped
Garam Masala – 1 tsp.
Bay Leaves – 2
Salt – To Taste
Oil – 4 tbsp

Grinding Ingredients:

Half Onion - Finely Chopped
Turmeric Powder – ½ tsp.
Cashewnuts – 10
Whole Red Chillies – 4
Cumin Seeds – 1 tsp.
Red Chilli Powder – 1 tsp.
Black Pepper Corns – 1 tsp.
Cinnamon – 1 Stick
Cloves – 2
Cardamoms – 2

Method:

Clean and wash the chicken.Chop it into medium pieces and
keep it aside.

Heat a pan with some butter and fry half portion of the chopped onion
till its light brown and let it cool.

Blend all the grinding ingredients along with the fried onion and a tsp. of
salt with little water  into a smooth paste and set it aside.

In a bowl,mix the curd/yogurt along with the ground paste and rub
it onto the chicken pieces and let it marinate for 2 to 3 hours in the
refrigerator.

Then heat a kadai with some oil and add the bay leaves and the
other half portion/remaining of the chopped onion and fry till the
onion is transculent.

Add the marinated chicken and enough water and stir it well.

Cover and cook for about 30 mins or until the chicken is fully
 cooked/fully done.

Remove from the stove and garnish with coriander leaves.

Serve it hot with plain rice or pulao or biryani or chapathi
or paratha or naan.


Note : If using a pressure cooker,cook the mughlai chicken
          curry for only 2 whistles.

Fruit Cake

Ingredients:
Butter - 1/2 Cup (3/4 Stick)
Brown Sugar - 1 Cup
Eggs - 2
All-purpose Flour - 1 1/2 Cup
Baking Powder - 1/2 tsp.
Salt - 1/2 tsp.
Cinnamon Powder - 1/2 tsp.
Milk - 1/4 Cup
Jelly - 1/4 Cup (Preferably Apple)
Vanilla Essence - 1/2 tsp.
Nuts - 3/4 Cups (Almonds/Badam,Pistachios,Cashews)
Fresh Fruit Peels - 3 Cups (Dried)

Method:

Preheat the oven to 300 degree fahrenheit.

Bring the butter to room temperature.

Dice the nuts into small pieces.

Beat the eggs,sieve the all-purpose flour and then
add the rest of the ingredients.

Bake for 2 to 3 hours @ 300 degree fahrenheit till
the cake is dark brown or the knife comes out clean.

Chocolate Fudge

Ingredients:
Cocoa Powder - 1 Cup
Milk Powder - 3 Cups
Sugar - 5 Cups
Butter - 1/2 Cup

Method:

Mix the cocoa powder and milk powder.

In a pan,add the sugar with little water.Boil it
till you get one string consistency.

Add butter and let it melt.Then add the cocoa
and milk powder and stir it well.

When it leaves the sides of the pan,pour it on
a greased plate and let it cool for a while.Then
cut into desired slices.

Serves as an excellent treat for birthday parties,
anniversary parties and wedding parties,office
parties and school parties and so on.

Dessert - Eggless Cake

Ingredients:
Unsalted Butter - 4 Ounce
Condensed Milk - 1 Can
Orange Juice/Water - 3/4 Cup
Plain Yogurt - 5 tsp.
Baking Soda - 3/4 tsp.
Baking Powder - 1 tsp.
Vanilla Essence - 2 tsp.
All-purpose Flour/Maida - 2 Cups
Mixed Nuts - 3/4 Cup (Chopped)
Cinnamon Powder - 1 Dash

Method:

In a large mixing bowl,put in the unsalted butter and condensed milk
and mix well till the butter is blended in.

Add all the other ingredients and beat well till there are no lumps.

Take a baking dish and grease it with some butter and maida/all-purpose
flour.

Pour in the cake mix and bake it in a preheated oven @ 300 degrees
fahrenheit for about 45 mins.

Poke the cake with a tooth-pick or knife to check if the cake is
completely done.If the tooth-pick or knife comes out clean then the
cake is done/fully cooked.

Let it cool for 30 mins.Transfer the eggless cake in a serving bowl/dish.

Serve the cake with some frosting(if desired) or just plain eggless cake.

Prawn Pulao

Ingredients:
Prawns - 2 Cups (Washed,cleaned and divined)
Basmati Rice - 2 Cups (Washed and dried)
Ginger-garlic-green chillies Paste - 1 tbsp.
Turmeric Powder - 1/2 tsp.
Red Chilli Powder - 1 tsp.
Onion - 1 (Finely Chopped)
Bay Leaf - 1
Cloves - 4
Black Peppercorns - 4
Cinnamon Stick - 1
Javatri/Star Anise - 1
Cardamom - 2
Coriander Leaves - 2 tbsp. (Chopped)
Oil - 3 tbsp.
Salt - To Taste.

Method:

Mix red chilli powder,turmeric powder,tandoori masala,salt and prawns in
a bowl and keep it aside for 30 mins.

Heat oil in a flat bottom pan and add the whole spices (bay leaf,cloves,
star anise/javatri,black peppercorns,cinnamon stick and cardamom)
and let it crack.

Add ginger-garlic-green chillies paste and fry for a minute.

Add the chopped onions and fry till transculent.

Add the washed rice and fry for 5 mins on low flame.

Now add the marinated prawns along with its masala and fry for
a minute.

Then add 4 cups of hot water and cover and cook till the rice
is done.

Garnish with chopped coriander leaves and serve the prawn pulao
hot with raita.

Banana Milk Shake

Ingredients:
Ripe Banana - 1 (Medium)
Milk - 400 ml (Chilled Milk)
Sugar - 2 tsp.
Vanilla Essence - 2 Drops
Yellow Color - 1 Drop (Optional)

Method:

Chop the ripe banana into small pieces.Add 1/2 cup of milk and
blend till smooth.

Add all other ingredients and whip it with an electric whipper.

Whip till the milk shake is frothy.

Serve very chilled.

Chinese Chicken Wings

Ingredients:
Chicken Wings - 6
Ginger-garlic Paste - 1 tbsp.
Maida/All-purpose Flour - 2 tbsp.
Corn Flour - 2 tbsp.
Eggs - 2 (Beaten)
Black Pepper Powder/Red Chilli Powder - 1/4 tsp.
Sugar - 1 Pinch
Soya Sauce - 1 tbsp.
Salt - To Taste
Oil - As Required (To Deep Fry)
Onions - 1 Cup (Thinly Sliced - For Serving)
Lemon Wedges - Few (For Serving).

Method:

In a bowl,add soya sauce,ginger-garlic paste and sugar and mix it well.

Add the chicken wings and coat it well in the above mixture.

Let it rest for half an hour.

Make a smooth batter by adding corn flour,maida/all-purpose
flour,salt,black pepper powder/red chilli powder and beaten eggs.

Heat oil in a kadhai and dip each chicken wing in the above batter
anc coat evenly and deep fry the wings till golden brown.

Drain the excess oil on a paper towel.Serve the fried chicken
wings hot with thin slices of onions and lemon wedges.

Chinese Fried Rice

Ingredients:
Rice - 2 Cups
Green Beans - 100 Gms
Cabbage - 100 Gms
Carrots - 2
Onion - 1
Green Chillies - 2 to 3
Spring Onions - 2
Ginger-garlic Paste - 1 tsp.
Soya Sauce - 2 tbsp.
Black Pepper Powder - 1 to 2 tsp.
Salt - To Taste
Oil - 3 tbsp.

Method:

Wash and soak the rice in enough water for 10 to 15 mins and drain.

Boil some water and add rice with  little salt.Cover and cook on low heat
till rice is tender.

When the rice is done,drain and add some cold water.Drain once again
using a large seive and set it aside.

Heat oil in a large pan/kadhai/wok and stir fry all the chopped veggies.

Allow it cook for 3 to 4 mins.Add enough salt and black pepper powder
and stir it well.

Now add the cooked rice and mix till all the veggies and rice are blended
well.

Add some soya sauce and mix it well.Let it cook for another 2 to 3 mins.

Garnish with some spring/green onions and serve it hot with chilli chicken.

Chilli Chicken

Ingredients:
Boneless Chicken - 500 Gms
Soya Sauce - 2 tbsp.
Egg - 1
Corn Flour - 2 tbsp.
Green Chillies - 5 to 6 (Chopped)
Green Onion Tops - 2 (Chopped)
Garlic Paste - 1 tsp.
Pepper Powder - 1/2 tsp.
Sugar - 1 tsp.
Ajinomoto - 1 Pinch (Optional)
Chicken Broth/Water - 2 Cups
Oil - 1 tbsp.
Salt - To Taste
Oil - To Fry.

Method:

Clean and wash the boneless chicken/chicken breast and chop into desired pieces.

Take 1 tbsp. of soya sauce,1 tbsp. of corn flour,salt,egg in a bowl and marinate the
chicken pieces in the mixture for about 10 to 15 mins.

Heat oil and deep fry the marinated chicken till golden brown.

Drain the excess oil on a paper towel and set it aside.

Heat another pan with a tbsp. of oil and add garlic paster and chopped
green chillies and saute for few seconds.

Add 2 cups of chicken broth or water and bring it to a boil.

Then add sugar,pepper powder,salt,ajinomoto(optional) and the remaining
soya sauce and stir it well.

Add the fried chicken pieces and cook for few more mins.

Dissolve the remaining corn flour in 1/2 cup of water and add it to
the curry stirring it constantly to avoid lumps.

Allow it cook for another 2 to 3 mins.Garnish with chopped green
onion tops and serve it hot with fried rice.

Bread Rolls

Ingredients:
Bread Slices - 7 to 8 (White or Brown)
Big Potatoes - 2 (Boiled & Mashed)
Green Chillies - 2 (Chopped)
Coriander Leaves - Few(Chopped)
Red Chilli Powder - 1 tsp.
Garam Masala - 1/4 tsp.
Salt - To Taste
Oil - As Required (To Deep Fry)

Method:

Peel the skin off the big potatoes and boil it for 10 to 15 mins in a tsp. of
salted water.Let it cool and mash the potatoes with a fork or a potato masher.

Add salt,red chilli powder,garam masala,chopped green chillies and coriander
leaves to the mashed potatoes and mix it well.

Take some water in a bowl and dip a bread slice for few seconds.

Squeeze the water from the bread by pressing between your palms
gently.

Place a tbsp. of potato mixture over the damp bread slice and roll
and seal the edges of the bread in such a way that the filling doesn't
come out/fall out from any part of the bread.

Repeat the same process for making more bread rolls.

Heat oil in a kadai and deep fry the rolls on a medium flames
till golden brown.

Drain the excess oil on a paper towel.Serve the bread rolls hot
with tomato ketchup or green chutney.

Kollu Podi

Ingredients:
Horse Gram/Kollu - 1 Cup
Whole Red Chillies - 10
Asafoetida - 1 Pinch
Salt - To Taste.

Method:

Dry roast the horse gram/kollu,whole red chillies and asafoetida until
a nice aroma exists.

Let it cool for 5 to 10 mins.Then add salt and grind it to a powder.

Store it in an air tight container.Serve it with steamed rice and ghee
or sesame oil.

Note : The powder should not be too coarse nor too smooth.

Kollu Rasam

Introduction :
Horse Gram/Kollu  are generally known to us as cattle feed but its also good
for our health.Great remedy for cold,cough and body aches.Good source of
protein and iron.Most of all,it helps in loosing weight.Rasam will be one good
choice to start with when you introduce this legume to your family.


Recipe For Kollu Rasam :

Ingredients:
Horse Gram/Kollu - 1/4 Cup
Tomatoes - 2 (Chopped)
Garlic - 3 Cloves (Crushed)
Black Peppercorns - 1 tsp.(Crushed)
Cumin Seeds - 1 tsp.(Crushed)
Whole Red Chillies - 2 (Split into half)
Mustard Seeds - 1/2 tsp.
Asafoeitda - 1/4 tsp.
Turmeric Powder - 1/4 tsp.
Tamarind - 2 Marble Size (Thick Pulp)
Water - 3 Cups
Curry Leaves - Few
Coriander Leaves - Few (For Garnishing)
Salt - To Taste
Ghee/Oil - 2 tsp.

Method:

Soak the horse gram/kollu  overnight in enough water.

Wash the soaked beans and pressure cook with 3 cups of water
for upto 5 to 6 whistles.They never get mushy.The outer skin will
be intact and when you press,it will be soft on the inside.

Drain all the water in a bowl and keep it ready for preparing rasam.
Cooked beans can be used for making chutney or sundal.

Coarsely powder the black peppercorns and cumin seeds using mortar
and pestle.

Crush the garlic,chop the tomatoes,get the pulp by soaking the tamarind in
little water and keep it aside.

Heat ghee/oil in a sauce pan,season with  mustard seeds and let it splutter.

Add the crushed black pepper powder,cumin powder,whole red chillies and
curry leaves.Sprinkle 1/4 tsp. of asafoetida and add the chopped tomatoes.

Allow it to cook until its soft and mushy.Now add the retained kollu water
along with turmeric powder,tamarind pulp and salt.

Add the coriander leaves and let the whole thing come to a boil.

Remove from the heat and serve it hot with piping hot plain rice and
appalam.
Note : Kollu takes a long time to cook,so soaking for atleast 5 to 6
            hours is a must.

Kollu Parupu

Description :

Kollu means whole brown lentils.Also known as horse gram.Its widely used to prepare
kollu parupu,klollu rasam and so on in few parts of Tamil Nadu like Kongu Nadu etc.
Horse gram is very good for health.

Ingredients:
Kollu/Horse Gram - 1 Cup
Big Onion - 1
Green Chilli - 1
Oil - 1 Drop
Water - 1 Cup
Salt - To Taste

Method:

Soak the kollu/horse gram overnight or atleast for 5 to 6 hours.

Chop the onions finely.Slit the green chilli lengthwise.

Pressure cook all the ingredients for  5  to 6 whistles.

Let it cool and grind it to a coarse paste with very little
water.

Serve it with hot rice,ghee and kollu rasam.


Note : Reserve the water used for cooking kollu for making
           kollu rasam.

Horse Gram/Kollu Curry

Introduction:

Horse gram (Macrotyloma uniflorum) is one of the lesser known beans.In India,it is also
known as Gahat, Muthira,Kulath or Kulthi or Hurali.The whole seeds of horse gram are
generally utilized as cattle feed.However,it is consumed as a whole seed,as sprouts,or as
whole meal by a large population in rural areas of southern India.

In Tamil Nadu,horse gram (kollu,கொள்ளு,in the southern districts it is called
Kaanam) is normally used to feed horses,though it is also commonly used in Tamil
dishes,including kollu porial,kollu avial,kollu sambar and kollu rasam.

In traditional siddha cuisine,horse gram is considered a food with medicinal
qualities.

In A.P,horse gram (Ulavalu, ఉలవలు) is prescribed for persons suffering
from jaundice or water retention,and as part of a weight loss diet.It is
considered helpful for iron deficiencies,and is considered helpful for
maintaining body temperature in the winter season.

In Maharashtra,and specifically the coastal Konkan region and Goa,
horse gram (Kulith) is often used to make Kulith Usal,pithla and laddu.

In Karnataka cuisine,ಹುರಳಿಸಾರು (hurali saaru), ಹುರಳಿ (hurali) is a main
ingredient.

In kerala,horse gram called മുതിര (Muthira) in Malayalam (which
almost sounds like കുതിര(kuthira),Malayalam word for horse ) is
used to feed horse and also used in special kind of dishes.

Horse grams are an oval shaped bean that is usually thin and relatively small.
In color,there is some variance.Horse grams are found in shared of brown,
red and black,with the hue ranging from a pale to a deep shade.When it
comes to the basic preparation of horse grams,the process is not unlike that
of many different types of beans.

The dried horse grams are soaked in water overnight,then put on to slow
cook for several hours.Just about any spices or meat drippings can be used
to season horse grams during the cooking process.Once the beans are fully
cooked,they may be served as a side dish or used as an ingredient in a more
elaborate dish.

The taste of horse grams is best described as earthy.With a natural flavor that
is somewhat like a cross between a black bean and a kidney bean,horse grams
lend themselves very well to absorbing the flavor of different types of seasonings.
Like chickpeas,horse grams can be served cold as well as hot.Also,horse grams
can be pulverized and used to make a paste that is somewhat similar to hummus.


Recipe For Kollu/Horse Gram Curry:

Ingredients:
Horse Gram/Kollu  - 1 Cup
Red Chillies - 5
Asafoetida - a pinch
Turmeric Powder - 1/4 tsp.
Tamarind Juice - 1 Cup
Mustard Seeds - 1 tsp.
Curry Leaves - Few
Sukku Powder - 1/2 tsp.
Salt - To Taste
Oil - 1 tbsp.

Method:

Soak tamarind in hot water for 30 mins.Then extract juice/pulp from the
tamarind and set it aside.

In a pan add the tamarind juice,turmeric powder,enough salt and water
and let it boil.

Heat another pan with some oil and add horse gram,red chillies
and asafoetida and fry till nice aroma arises.
Let it cool and grind it with some sukku powder and enough water.

When the tamarind juice is boiling add the ground powder and stir it well.

Heat a small pan with some sesame oil and when its hot add mustard
seeds and let it pop.

Add some curry leaves and fry for few seconds.

Add the above seasoning to the kollu/horse gram curry and serve it hot
with rice or dosa or chapathi.


Note : Horse Gram/Kollu is available in the Indian Stores.

For the health benefits of horse grams,please visit :

http://www.innovateus.net/food/what-are-health-benefits-horse-gram

http://sawaal.ibibo.com/alternative-medicine/medicinal-properties-uses-horse-gram-655146.html

Methi Pulao With Onion Raita

Ingredients:
Basmati Rice - 2 Cups
Methi/Fenugreek Leaves - 1 Bunch
Rani's Hot and Sweet Tomato Sauce - 1 tsp.
Onions - 2 (Medium - Thinly Sliced)
Tomatoes - 3 (Small - Chopped)
Green Chillies - 4 (Long - Slit Lengthwise)
Ginger-garlic Paste - 2 tsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 1 tsp.
Garam Masala - 1/2 tsp.
Bay Leaves - 2
Cloves - 3
Cardamom - 3
Cinnamon Sticks - 2
Star Anise - 2
Cumin Seeds - 1 tsp.
Fennel Seeds - 1 tsp.
Mint Leaves - 1/2 Cup
Coriander Leaves - 1/2 Cup
Ghee - 1 tbsp.
Oil - 1 tbsp.
Water - 3 Cups
Salt - To Taste.

Method:

Soak basmati rice for 30 mins.Drain the water in a colander/strainer nicely.Set it aside.

Heat a small pan with a tsp. of oil and add the chopped methi/fenugreek leaves and
Rani's hot and sweet tomato sauce and saute for 2 to 3 mins.Keep it aside.

Chop the onions,green chillies,tomatoes,mint leaves and coriander leaves finely.

Heat a pressure cooker with a tbsp. of ghee and oil and season with bay leaves,
cloves,cinnamon sticks,cardamom,star anise,cumin seeds and fennel seeds and
fry for a minute.

Then add chopped onions,green chillies and a pinch of salt and fry till the onions
are transculent.

Add ginger-garlic paste and fry till the raw smell leaves.

Now add chopped tomatoes and a pinch of salt and let it cook till the tomatoes
are soft.

Add some turmeric powder,red chilli powder,garam masala and salt and stir it
well.Let it cook till the oil separates from the gravy.

Add chopped mint leaves,coriander leaves and fried methi/fenugreek leaves
and stir it well.Let it cook for another 2 mins.

Now add 3 cups of water and bring it to a boil.

When its boiling,add the basmati rice and mix it well.

Check for the seasoning.Adjust salt and spice if needed.

Cover and cook for 1 whistle.Then reduce it to simmer for 2 mins.

Turn off the stove and wait for the pressure to release (approx. 30 mins).

Remove the whistle from the pressure cooker and wait for another 10 mins.

Now open the cooker and stir the pulao gently with a wooden spatula.

Transfer it to a serving bowl.Serve it hot with onion raita.


Note : Frying the methi/fenugreek leaves with hot and sweet
          tomato sauce takes away the bitterness of the methi leaves.

          Rani's Hot and Sweet Tomato Sauce is available in the
          Indian Stores.

         Hot and Sweet Tomato Sauce can be substituted with
         tomato ketchup.


Recipe For Onion Raita:

Ingredients:
Onion - 1 (Large - Finely Chopped)
Coriander Leaves - Few (Finely Chopped)
Curd/Yogurt - 1 Cup
Salt - 1 tsp. (As per taste).


Method:

Chop the onions and coriander leaves finely and set it aside.

Heat a small pan with a tbsp. of oil and add the chopped
onions and fry till the onion changes its color to light/golden
brown.

Remove from the fire.Let it cool for 5 mins.

Meanwhile,in a bowl mix a cup of yogurt/curd,chopped
coriander leaves and enough salt and beat it well.

Then add the fried onions and mix it well.

Serve it as a sidedish with pulao or biryani.


Note : Frying the onion before adding it to the curd/yogurt gives
          an extra flavor and taste.

Homemade Paneer/Cottage Cheese

Introduction :

Paneer is a fresh cheese common in South Asian cuisine.It is of Indian origin.
In eastern parts of India,it is generally called Chhena.It is an unaged, acid-set,
non-melting farmer cheese or curd cheese made by curdling heated milk with
lemon juice or other food acid.

Unlike most cheeses in the world,the making of paneer does not involve rennet
as the coagulation agent,thus making it completely lacto-vegetarian and providing
one of the sources of protein for vegetarians in India.It is generally unsalted.

To prepare paneer,food acid (usually lemon juice,vinegar,citric acid or yogurt)
is added to hot milk to separate the curds from the whey.The curds are drained
 in muslin or cheesecloth and the excess water is pressed out.The resulting
paneer is dipped in chilled water for 2–3 hours to give it a good texture
and appearance.

This might sound like a lengthy process,but it is so worth it ! Now,making
paneer at home is not exactly rocket science but there are a few subtle
things/tips that I’ve realized can make or break the deal.The tips are
enlisted below the recipe.

Gud Luck !

Recipe For Homemade Paneer :

Ingredients:
Milk - 1/2 Galloon/1.8 Litres
Lemon Juice - 3 1/2 tbsp
Ice - 3 to 4 Cups
Cheese Cloth

Method:

Boil milk in a thick bottom pan.Stir it from time to time to keep it from sticking
at the bottom.

Once the milk is boiling,turn off the heat and add lemon juice while stirring it
continuously.

It will take just a few seconds for the milk to curdle and that’s exactly the time
you have to stop the cooking process,so add ice to the pot.

Let it sit for about a minute and then strain it through strainer lined with cheese cloth.

Once again wash the collected cheese with cold tap water (this helps wash that extra
lemony flavor).

Take all the sides of the cheese cloth and tie them together.

Hang it somewhere to let the extra liquid drip off (place an empty bowl below it for
the liquid to collect).

Once the liquid (or whey) stops dripping,take out the cheese and make a big ball of it.

Wrap it again with the cheese cloth.To press the cheese and give it a shape,place it
over a chopping board and put a heavy pan or pot over it.

Let it sit for an hour or so.In an hour you’ll have your homemade paneer.


Tips:

1.Try stirring the milk with a plastic spatula while heating it.Stirring will prevent the milk
from sticking to the bottom.But if some milk still sticks to the bottom and burns,
a plastic spatula will not scratch the bottom and spoil the whole milk.

2.Stop the cooking process as soon as the milk curdles.I add ice to the milk.
This way your paneer won’t come out rubbery.

3.Don’t hang your paneer for too long.Take it off as soon as water stops dripping.

4.The fat % in the milk doesn’t really change the way it tastes,the type of acid used
 Does.But the taste variance is so minute that I can’t really tell a difference.

Homemade Soy Milk

Traditionally soymilk is made from whole soybeans,but it can also be
made quickly and economically from soy flour.

Ingredients:
Water - 3 Cups
Soy Flour - 1 Cup

Method:

Bring water to a boil,then slowly add 1 cup soy flour (do not use toasted soy flour),
stirring constantly with a whisk to prevent lumps.

Reduce heat and simmer for 20 minutes,stirring occasionally.

Line a colander with cheesecloth or nylon mesh (a nylon stocking works well)
and place over a large bowl.

Strain the soy flour mixture through the lined colander.Stir sweetener or
other flavoring into the strained soymilk and refrigerate.

For the facts about soy,please visit :
http://www.soynutrition.com/category/soyfacts/

For the health benefits of soy milk,please visit :
http://www.qtessencesoymilkmaker.com/soy-health-benefits.html

Whole Wheat and Soy Flour Paratha

Introduction :

oy flour is made from roasted soybeans that have been ground into a fine
powder.Rich in high-quality protein and other nutrients,soy flour also adds
a pleasant texture and flavor to a variety of products.Two kinds of soy flour
are available:Natural or full-fat soy flour contains the natural oils that are found
in the soybean.Defatted soy flour has the oils removed during processing.
Both kinds of soy flour will give a protein boost to recipes; however,defatted
soy flour is even more concentrated in protein than full-fat soy flour.Like whole
grain flours,both defatted and full-fat soy flour should be stored in the
refrigerator or freezer.


Recipe For Whole Wheat and Soy Flour Paratha :

Ingredients:
Whole Wheat Flour - 2 Cups
Soy Flour - 1 Cup
Ghee - 2 tsp.
Water - As Required
Salt - As Required.

Method:

In a large bowl mix both soy flour,whole wheat flour with ghee,enough
salt and  water.

Knead them  into a soft dough and leave it for 30 mins to an hour in
a vessel well covered on all sides.Be very careful for no air must be
allowed inside.

Make equal sized balls,smear them with some dry flour and roll them
out on a rolling board.

Heat the griddle and put the paratha on it.

Moderately roast both sides of the paratha on the griddle.

Paratha  is now ready to be served.

Serve it with vegetable kurma or chicken curry or mutton curry.


Note : Soy Flour is available in Subzi-mandi and all Indian Stores.

Tips for Using Soy Flour :
Always stir soy flour before measuring since it can become packed in its container.
Soy flour can be used just as it is,or it can be lightly "toasted" first to enhance its
nutty flavor.Put the soy flour in a dry skillet and cook it,stirring occasionally,over
moderate heat.Baked products containing soy flour tend to brown more quickly,
so it may be necessary to shorten baking time or lower the temperature just slightly.

Using Soy Flour
Although soy flour has not yet found its way into many family kitchens,it is used
extensively by the food industry.Soy flour turns up in an amazing array of food
products,including fudge and other candies,pies,doughnuts,cakes and rolls,
pasta,pancake mixes and frozen desserts.

Some meat loaves and other prepared meat products use soy flour.In your
own kitchen,use soy flour to thicken gravies and cream sauces,to make
homemade soymilk,or add it to a variety of baked foods.Soy flour gives
homebaked goods a protein boost.It also keeps baked goods from
becoming stale.

In fried foods,like doughnuts,soy flour reduces the amount of fat that is
absorbed by the dough.It adds a rich color,fine texture,tenderness and
moistness to baked goods.Since soy flour is free of gluten,which gives
structure to yeast-raised breads,soy flour cannot replace all of the wheat
or rye flour in a bread recipe.However,using about 15 percent soy flour
in a recipe produces a dense bread with a nutty flavor and a wonderful moist
quality.

Just place two tablespoons of soy flour in your measuring cup before measuring
all-purpose or other flour called for in the recipe.In baked products that are not
yeast-raised,up to 1/4 the total amount of flour called for in the recipe can be
replaced with soy flour.Recipes that are developed to use soy flour specifically
can often use it in even higher amounts.

Because it adds moisture to baked products,soy flour can also be used as an
inexpensive and cholesterol-free egg substitute in these foods.Replace one egg
with 1 tablespoon soy flour and 1 tablespoon water.Soy flour can also be used
to make a quick,homemade soymilk.


Nutritional Value of Soy Flour :
Soy flour is extremely rich in high quality protein and is an excellent source of iron,
calcium and B-vitamins.

Nutrients per 3 1/2 ounces (by weight)

Soy Flour	Full-fat, roasted	Defatted
Calories	441	329
Protein (gm)	34.80	47.00
Fat (gm)	21.90	1.20
Carbohydrate (gm)	33.70	38.40
Fiber (gm)	2.20	4.30
Calcium (mg)	188.00	241.00
Iron (mg)	5.80	9.20
Zinc (mg)	3.50	2.40
Thiamine (B1) (mg)	41.00	7.00
Riboflavin (mg)	94.00	25.00
Niacin (mg)	3.29	2.61

Source: Composition of Foods : Legume and Legume Products.
United States Department of Agriculture,Human Nutrition Information
Service,Agriculture Handbook,Number 8-16.Revised December 1986.

Dosa

Introduction :

Dosa is a fermented crepe or pancake made from rice batter and black lentils.
It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh,
Karnataka,Kerala and Tamil Nadu.It is common as breakfast or dinner and is rich in
carbohydrates and protein.


Dosa can be stuffed with fillings of vegetables,meats and sauces to make a quick meal.
They are typically served with a side dish which varies according to regional and
personal preferences.Common side items are:Sambar,wet chutney like coconut chutney,
green chilli,mint or coriander chutney,dry chutney like a powder of spices and desiccated
coconut,Indian pickles,milagai podi,chicken or mutton curry,curd with chilli powder
topping,sugar - children are often given dosa with sugar instead of curries,which may
be too spicy for them,muddha pappu with large amount of ghee and fish curry(commonly
served in non-vegetarian households in Tamil Nadu).

There are many variations of dosas like egg dosa,set dosa,masala dosa,neer dosa,
ghee dosa,open dosa,onion dosa,rava dosa,butter dosa,kerala dosa,paper dosa,
methi dosa,cheese dosa,ragi dosa,wheat dosa,uppu puli dosa,cabbage dosa,
chow-chow dosa,uttapam,adai,vella dosa,green dosa,pesarattu and appam.

Ingredients:
Par-Boiled Rice - 3 Cups
Whole Urad Dal - 1 Cup
Methi Seeds - 1/4 tsp.
Curd/Yogurt - 1/3 Cup (adjust as per taste)
Salt - To Taste
Ghee/Oil - 1 tsp.

Method:

Soak the par-boiled rice and whole urad dal-methi seeds separately for 6 to
8 hours or overnight.Wash both rice and dal nicely with plenty of water.

Grind the urad dal and methi seeds to a very fine paste and transfer it
to a large bowl and set it aside.

Grind the rice till fine grains are left (like very fine semolina).

Mix both rice and dal together after grinding.Add salt and mix it well.

Add a little water if necessary.The batter should be fairly thick.

Cover and keep aside for 7 to 8 hours or overnight,undisturbed (preferably
in a warm place).

Beat the curds well.Add it to the batter and also add some more water if required.

The consistency of the batter should be thick enough to thickly coat on a spoon
when dipped.

Heat a iron griddle or non-stick tawa and pour a spoonful of batter in the centre
and spread with the back of the spoon to a thin round.

Pour a tsp.of ghee or oil over it.Flip to the other side and let it cook for another
minute or two.

Remove with a spatula when its crisp.Serve it hot with chutney of your choice
or sambar or milagai podi (fried dry chillies,urad dal,asafoetida/hing and salt.All the
ingredients are put together and ground coarsely).