adhits

Wednesday 17 January 2018

ASH GOURD HALWA / KUMBALANGA

ASH GOURD HALWA / KUMBALANGA ( no white flour / maida ) 



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INGREDIENTS -
1 CUP CORN FLOUR +2 CUP WATER (MIX WELL)
1 CUP ASH GOURD UNSKIN AND GRIND TO PASTE (OPTIONAL)
2 CUP SUGAR
1 CUPS WATER
3 TSP GHEE
GREEN FOOD COLOR
ROSE ESSENCE OR CARDAMOM POWDER FOR FLAVOR
RAISINS AND CASHEW NUT

METHOD -
BOIL SUGAR WITH 1 CUP WATER ADD ASH GOURD PASTE COOK TILL DONE THEN ADD FOOD COLOR THEN ADD THE CORNFLOUR MIXTURE TO THAT, STIR CONTINUOUSLY FOR TILL BECAME THICK ADD ROSE ESSENCE ADD GHEE ADD NUTS AND RAISINS , AND POUR INTO A GHEE SPREADED PAN SET ASIDE FOR 15-20 MINUTES THEN DE MOLD AND SERVE.

2nd method.

Peel and dessed, cubed the ash gourd and cook with 2 cups of water in pressure Cooker till soft then add to the corn flour mixed well add to sugar syrup and do the rest as above procedure


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HOMEMADE KUBOOS





Ingredients
400 gm flour
2 tsp yeast
1 tsp sugar
Salt
Water as needed

Method;
In a bowl add yeast , sugar , lukewarm water mix set aside until frothy then add flour , salt and add more water and knead the dough into soft and pliable and set aside for 3-4 hours until tripled in size and roll the dough into 6 equal balls and flatten the dough in to round and set aside for 5-6 mnt .In a hot tawa cook the kuboos both sides and it should rise .Serve hot with butter chicken , palak paneer or any meat curry.


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Rice Paper Rolls (Spring Rolls)




Ingredients
10 rice paper sheet
Filling-
150 gm cooked chicken (minced)
50 gm diced carrot
50 gm diced beans
2 tsp soy sauce
1 tbsp chopped capsicum
1/2 tsp garlic
1/2 tsp ginger
1/2 tsp black pepper
1 tsp salt
method -
Saute garlic,ginger add carrot, beans, capsicum then add soya sauce mix and add chicken, salt and pepper cook well and set aside .Dip 1 rice paper sheet in water for 30 seconds or until it softens. Arrange chicken on centre of sheet and fold the either sides Roll up and serve with sweet chili sauce.

SMALL ONION PICKLE 



INGREDIENT-

250 GM SHALLOT CLEAN DON'T CUT
2 TSP RED CHILI POWDER
1 TSP GINGER GRATED
1 TSP GARLIC GRATED
1/2 TSP FENUGREEK + 3 TSP VINEGAR GRIND TOGETHER
1 TSP MUSTARD SEED
1/2 TSP CUMIN
CURRY LEAVES
1 TBS SESAME OIL
A PINCH OF TURMERIC POWDER

METHOD-

IN A PRESSURE COOKER ADD OIL, CRACK MUSTARD, ADD GROUND FENUGREEK ONLY SAUTE ADD GINGER GRATED GARLIC GRATED TILL LITTLE BROWN THEN ADD SPICES ADD CURRY LEAVES THEN ADD SHALLOT ADD VINEGAR AND SALT CLOSE THE LID, ONCE YOU HEAR WHISTLE OFF THE HEAT WAIT TILL THE PRESSURE RELEASE TOTALLY.

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Spicy kuyappam



For batter :
1 cup flour
1 egg
1 cup milk
1/2 tsp salt
2 pinch of turmeric powder
1 tsp baking powder
2 tsp coriander leaves
Method:
Mix all ingredients set aside . Heat non stick kuyappam thava add two drops of oil in each and pour half batter in each hole and then add the filling and top it again with batter close the lid , once cooked flip the other side and cook for 2 minutes then remove from heat serve with tomato sauce .

For filling:
1/2 cup cooked chicken/beef/fish/prawn/squid
1 onion
1tsp garlic grated
1tsp ginger grated
1/4 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp coriander powder
Pinch of garam masala
Curry leaves (if needed)
Salt
Method :
Saute onion till soft add ginger, garlic saute again add the spices add curry leaves and salt then mixand add cooked meat then mix completely remove from fire.
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Softy Prawn fritters using yeast


Ingredients
250 gm prawns
3 cup flour
1 tsp yeast
2 cup water
1 egg
1/4 cup grated carrot
2 tbsp chopped spring onion
1 chopped green chilli
salt

Method
In a cup add 1/2 cup hot water of (110dg f -115 f) add yeast set aside until frothy .
In a bowl mix flour add remaing, water, egg ,carrot , spring onion , prawns , green chilli mix well , then add yeast mixture and salt again mix and set aside the batter . Heat a pan pour oil for frying , fry the batter by dropping into oil with a spoon and serve hot with tomato sauce .
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QUICK TOMATO PASTA


QUICK TOMATO PASTA


INGREDIENTS
1 egg, beaten
1/2 teaspoon salt
1 1/2 cup all-purpose
water as need
METHOD
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to transparent sheet. Use machine or knife to cut into strips of 2 inch wide square sheet or desired width and size. boil till cooked, strain and keep for dry
SAUCE
INGREDIENTS 
5 cloves of garlic sliced
2 big tomatos (grind to puree )
1 tbs sugar 
1/2 tsp oregano or roasted ajwain / basil leaves
1 tsp oil
salt
METHOD 
In a pan pour oil saute garlic till golden brown then and tomato puree cook till little thick then add oregano, add salt and sugar lastly add pasta sheets then mix well.

Super moist chocolate cup cake

Super moist chocolate cup cake



Ingredients
1/2 cup flour
3 tbsp dark cocoa powder
103 gm caster sugar
1/2 tsp baking soda
1/4 tsp salt
1 egg
60 ml buttermilk
4 tbsp oil
1/ 2 tsp vanilla extract
60 ml hot water
Method :
Sift together flour,cocoa powder,castor sugar ,baking soda , salt and set aside .In another bowl crack the egg, butter milk , vanilla and oil mix well using hand mixer and then add the dry mixture to wet ingredients combine well lastly add hot water and mix to a thin batter .Pour the mix to muffin moulds and bake in a preheated oven at 180 dg Celsius for 20-23 mnts or until moist on the top .Serve with chocolate frosting on top or as you wish .

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RESTAURANT STYLE TANDOORI CHICKEN

RESTAURANT STYLE TANDOORI CHICKEN 







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INGREDIENTS 
1 large chicken 
100 gm Curd (or more)
2 tbsp Kashmiri / red chilly powder
1 tsp Cumin powder 
1 tsp Coriander powder 
1tsp Garam masala powder
1 tsp Ginger paste 
1 tsp garlic paste 
1 tsp Kasoori methi 
Salt to taste
3 tsp oil 
2 tbsp­ Lemon juice
1/4 tsp Red food color (opt)
Potato slice
onion slice
brinjal slice
METHOD
Prick the flesh of the chicken all over with a fork. Using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a large shallow dish. Mix the ingredients listed in marination and massage the chicken on all sides using your hand into the slits and massage it well.The cover and leave it in refrigerator for 8 hours or overnight. preheat the oven to 250 degrees F. Pour oil and Place the sliced vegetable on a baking tray sprinkle salt on it, and place the marinated chicken and bake till done serve with mint chutney .The recipe for mint chutney is specified below.
MINT CHUTNEY
INGREDIENTS- 
mint,
curd,
garlic,
lemon juice
Curd
Method:
Grind all and add curd mix well and serve with the chicken
Note, (1) replace oil with mustard oil. Or grind mustard and mix with oil and use for the recipe. (2) mix 3 TBS channa flour in the masala and coat the chiken.

Spongy Twisted Doughnut

Spongy Twisted Doughnut 


Ingredients:
3 cups flour
2 tablespoons butter
2¼ teaspoons
yeast
2 tablespoons sugar
1 cup milk (lukewarm)
1 egg
½ teaspoon salt
Oil (for frying)
Castor sugar for coating
Method :
In a bowl add milk and sugar mix well add yeast and set aside until frothy about 15 mnts then add melted butter, egg, salt mix well then add flour little by little and combine well to form a dough and rest it for 1 hr and then deflate the gas by punching the dough and then again rest the dough for next 1hr and divided it into equal ball roll it and twist it , then again rest for 15 mnts . In a large pan heat oil for frying and fry the doughnuts until light golden colour and coat it with castor sugar and serve.
SPONGY POTATO DOUGHNUT
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INGREDIENTS -
500 GM (BOILED AND MASHED) POTATOES
1/4 CUP WARM WATER
3 1/2 - 4 CUP FLOUR
1/4 TSP SALT
3/4 CUP MILK (3/4 CUP WATER +1 TBSP MILK POWDER )
1/4 CUP SUGAR
2 TSP YEAST
1 EGG
1/4 CUP OIL
METHOD -
MIX FLOUR AND SALT SET ASIDE. BOIL THE MILK ADD SUGAR MIX WELL, SET ASIDE UNTIL LUKEWARM ADD YEAST AND LET IT RISE THEN ADD TO THE DRY INGREDIENTS ADD BEATEN EGG, MASHED POTATO KNEAD DOUGH VERY WELL ADD OIL KNEAD AGAIN AND SET ASIDE UNTIL ITS DOUBLED IN SIZE. AND PUNCH AND SET FOR 30 MINUTE THEN ROLL AND CUT IT WITH A DOUGHNUT CUTTER OR WITH A GLASS AND BOTTLE TOP AND SET ASIDE TILL DOUBLE. THEN FRY IN OIL , DUST CASTOR SUGAR OR GLAZE CHOCOLATE ON TOP AND THEN SERVE.

AIS KACANG


AIS KACANG


AIS KACANG (a malaysian dessert )

Ingredients
SAVED ICE, SWEET CORN KERNEL, RED BEAN, HARD JELLY CUBE, CREAM, FRUIT PULP AND SYRUP, COLD SWEETEN MILK