Tuesday 30 October 2012

Rava ladu

Rava  ladu
    Ingredients for ladoo
Rava 1 cup
Sugar 1cup
Grated coconut 1/2cup
Water1/2 cup
Ghee 3to 4 tbsp
Milk ½ cup
Cardamom powder 1tsp
Raisins few..
Method  :heat  kadai   add 1tbsp of ghee  fry the raisons and grated coconut till light brown and keep aside..then add rava in remaining ghee  fry till colour change….and keep aside..
At the same time, Make sugar syrup. In a thick bottomed vessel add sugar and 1/2cups of water and make syrup to one string consistency.add  cardamom  powder  to it.turn off the gas.
Then add roasted rava ,fried coconut mix  to the sugur syrup  mix well  keep aside for 15 min till it cool little..then add lil milk to the mix  and remain ghee and prepare ball(laddu).

kozhi ada

Kozhi ada is a tasty crispy snack, having spiced chicken stuffed in a crispy wrapper. This can be made with coconut and jaggery mix stuffing.
Wheat flour    --            1 cup

Water   for making dough

Salt   to taste

Ghee/Dalda(Vanaspathi)     -- 2 tbsp

Boiled  Chicken                  ---  1 cup

Onions                            ---   2nos

green Chilli                       --2

Ginger                            --  1 tbsp

Garlic                            --- 1 tbsp

Curry Leaves

red Chilli Powder      ---  1 tbsp

Turmeric                  --- ½ tbsp

Pepper Powder         ---    1 tsp

Garam Masala            ---  ½ tsp

Coconut Oil      for frying          

 Preparation steps
Make a soft dough out of wheat flour, using ghee, little salt and water. Keep it aside.
Cook the chicken, Adding salt, a pinch of turmeric powder, and pepper powder. Mince the cooked chicken properly.
Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilly   paste.
When the onion starts getting golden brown, add a little turmeric powder, red chilly powder, garam masala, and salt to taste.
Once all the spices are blended well in the mixture, add the minced chicken. Saute  this on low heat, till the mixture is fully dry. Switch off the stove.
Roll out small thin discs out of the dough. Add required chicken filling on one side and fold it from the other side. Seal the edges together in a pattern to form a crescent shape.
Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden   color.
Note : The oil should be on medium heat. If it's too hot, the dough will be only cooked on the outside, and if it's too low heat, the adas will be too oily.

Saturday 27 October 2012


I learnt this biryani from NDTV  Cookery Show.     Its  really tasty  and easy to prepare.
Basmati    Rice        ½ kg
Chicken                   1   kg
Onions                    4
Milk                       1cup
Kesar                     ½ tsp
Lemon juice         1 tsp
Ginger-Garlic paste         2 tbsp
Turmeric powder            1 tsp
Curd                                  1 cup
chilly powder                  1 tsp
salt  to taste
cloves                             4
cinnamon                      1”
Green chilly                    2
Jeera                            ½ tsp
black  cardamom         1
Cloves                            2
Green cardamom        2
Cinnamon                     ½”
Salt to taste.
Dough made from atta and water.
Soak basmati rice for half  an hour.

Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.

Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.

Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.

Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.

Put the milk into a saucepan and heat till it becomes slightly warm. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.

Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.


To Layer The Biryani:

In a handi or an appropriate biryani cooking vessel:  put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown color and is half cooked.

Lower the flame; flatten the chicken to form a layer. Put chopped coriander and green chillies on top.

Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.

Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.

Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.

Serve hot  with salad and dates chutney or lime pickle.