Coriander Paratha - let us include more greens ! For the parathas: Wheat flour - 2 cups Ghee - 1 tbsp salt Enough water to make the dough Filling: Coriander leaves, finely chopped &dried on a towel - 2 cups Jeera powder - 1 tbsp Coriander powder - 2 tsp Ajwain - 1 tsp ( coarsely powder ) Amchur powder - 1 tsp Besan - 1 tbsp Minced green chillies - 2 tsp Salt Ghee or oil for making parathas For the dough, mix all the ingredients to a soft dough adding water. Rest for half an hour, covered with as damp cloth. Mix all ingredients for the filling. Take a ball of the dough & roll into a 4” diameter chappathi. Smear a few droops of ghee or oil all over. Spread some filling well on it. Now fold from one side, rolling like a mat & coil to a circular small shape. Lightly flatten by hand & then roll into a paratha with a rolling pin. Cook on a hot tava, applying oil or ghee on each side, till brown patches appear all over. Serve with any spicy gravy with vegetables or dhal. \
Nannari Sharbath - do all delicacies come only from enga ooru Madurai ? Nannari ( sarasaparilla ) roots are availabe in Indian medicine stores or Nattu marundu kadai. Sarasaparilla(nannari) roots 100gms Water 1 litre Sugar 1 kg Lemon 6 Break the sarasaparilla roots into 1"-2" pieces. Dry very well in hot sun. Ligtly crush and remove the hard portion inside. Powder the rest fine in a dry grinder. Boil the water, remove from the stove and add this powder, mixing well. Leave for 8-10 hrs undisturbed. Strain using fine muslin cloth, add sugar , put on stove again. Heat stirring continuously ( to prevent sugar sticking at the bottom) till you get a slightly sticky consistency. Remove, cool well and add juice from the lemons. More lime juice is optional. This preserves very well. To 1 portion of syrup add 3 portions ice water and put it in a blender for few seconds. It fizzes very well and tastes very good.
Chinese sauces - a prelude to some Chinese dishes. They are a very important accompaniment to Chinese food & are required with savouries & most of the main dishes. Sauces add zest to a Chinese meal. Spread them & allow your guests to flavour dishes according to their own likes. Green Chilli Sauce: Green chillies - 30 Garlic - 4 cloves Vinegar - ½ cup Sugar - 1 ½ tbsp Soya sauce - 1 tbsp Salt Peel the garlic & chop green chillies into large pieces. Mix together garlic, green chillies, ¼ cup vinegar, salt & sugar. Grind to a smooth paste without adding water. Add soya sauce & the remaining ¼ cup vinegar to the paste & stir well. Transfer to a bowl & serve. Red Chilli Sauce: Red chillies - 30 Garlic - 4 cloves Vinegar - ½ cup Sugar - 1 ½ tbsp Salt to taste Worcester sauce - 1 tbsp Peel the garlic. Mix red chillies, garlic, ¼ cup vinegar, salt & sugar to a smooth paste without adding any water. Add Worcester sauce , remaining vinegar to the ground paste & mix well. Transfer to a bowl & serve. Sweet & Sour Sauce: Tomato sauce - ½ cup Vinegar - ¼ cup Sugar - 2 ½ tbsp Water - 1 cup Cornflour - 2 tbsp White pepper - ½ tsp Salt Mix all the ingredients in a pan & heat slowly on the stove. Stir constantly till the mixture boils. Remove & pour into a bowl. Sour & Hot Sauce: Water - ½ cup Vinegar - 2 tbsp Black pepper - 1 tbsp Cornflour - 1 tbsp Sugar - ½ tsp Salt to taste Same procedure as Sweet & Sour Sauce:. Garlic Sauce: Garlic - 20 cloves Oil - 2 tbsp Tomato sauce - 2 tbsp Water - ¼ cup White pepper - ½ tsp Salt to taste Soya sauce - 1 tsp Cornflour - 1 tbsp, mixed with ¼ cup of water Peel & grind garlic fine. Heat the oil & fry the garlic on a slow fire. Add tomato sauce, water, pepper, salt & soya sauce. Bring to the boil & simmer for 2 mts. Add cornflour-water mixture, stirring all the time, until the sauce thickens. Transfer to a bowl. Hot Garlic Sauce: Garlic - 20 cloves Green chillies - 2 Chilli powder - 1 tsp Oil - 2 tbsp Tomato sauce - 2 tbsp Soya sauce - 1 tsp Water - ¾ cup White pepper - ½ tsp Salt to taste Chop green chillies, peel garlic & grind both to a smooth paste. Heat the oil & fry the paste on a low fire for 2 mts. Add chilli powder & fry for 1 mte again on a low fire. Combine the other ingredients & heat to boil. Reduce & simmer for 2 mts. Remove & transfer to a bowl.
Chinese Accompaniments: - they enhance the taste of Chinese food. Vinegar Chillies: Brown or white vinegar - 1 cup Finely chopped green chillies - ½ cup Salt - ½ tsp Sugar - ½ tsp Put the vinegar in a bowl. Add all ingredients & stir well. Cover & serve after 4 hrs – only then te chillies will lose some of their bite. This is served with all Chinese dishes. Pickled Onions: Baby onions - 8 Sugar - ½ tsp Black pepper - ½ tsp Salt to taste Vinegar - ¼ cup Water - ½ cup Peel & parboil the onions. Place in a glass bowl. Add all other Ingredients & stir well. Use after 2 days. Pickled Spring Onions: Spring onions - 8 Sugar - ½ tsp Salt to taste Vinegar - ¼ cup Water - ½ cup Minced green chillies - 1 tbsp ( optional) Peel the onions & cut off the green tops, retaining some of the stem. Place the onions in a glass jar. Add all other ingredients & stir well. Keep closed & use after a day. Pickled Cucumbers: Cucumbers - 2 medium or 4 baby cucumbers Sugar - 1 tsp White pepper - 1 tsp Salt to taste Vinegar - ¼ cup Water - ½ cup If the cucumbers are medium size, peel & cut into 4 sticks, lengthwise. Baby cucumbers can be used whole. Place them in a glass jar & add all ingredients. Stir & keep closed. Use after one hour minimum.
Sandwich Fillings - Mine are DESI, please ! Sweet fillings: For plain or grilled sandwich: Bread slices are preferably, slightly buttered. Sliced banana + honey Sliced banana + brown sugar Finely chopped pineapple & grated processed cheese - photo shown below Finely chopped apple + grated processed cheese Condensed milk + grated chocolate Other fillings: Eggless Mayonnaise Sauce: Fresh cream - 200 gms Mustard powder - 2 tsp Salt - ½ tsp, pepper - ½ tsp Powdered sugar - 3 tbsp Any odourless oil - ¼ cup White vinegar - 3 tsp Take fresh cream in a vessel & add mustard powder, salt, pepper & sugar. Keep this over crushed ice & beat well till it is a bit thick. Gradually add oil & beat further till the whole mixture acquires a sauce-like consistency. Add vinegar & mix slowly & thoroughly. Store airtight in the fridge Spreading mayonnaise on either or both slices tastes very good. Grated paneer + chopped onions + chopped green chillies + salt ( preferably grilled) Coriander chutney + cucumber slices Mint chutney + tomato slices Tomato slices + grated processed cheese Grated paneer + finely chopped pineapple + grated paneer ( specially good for brown bread) Rajma sandwich : Soak & cook rajmah soft the usual way. Cool & grind it with salt , red chilli pdr or chilli sauce. Spread this thickly on a slice of brown bread, keep tomato slices, cheese slice &toast in sandwich toaster. Russian Sandwich: Mix togetger Chopped & boiled carrots, beans & peas - ¾ cup Boiled & chopped potatoes - ¼ cup Chopped pineapple - ¼ cup Mayonnaise - ½ cup Salt & pepper On one slice of buttered bread, keep a lettuce leaf & then the filling. Cover with another buttered slice. Cut & serve. Club Sandwich: This has 2 fillings with 3 slices. The first filling is Russian sandwich filling. The second is Tomato slices + cucumber slices + cheese with salt & pepper. Colourful spreads for children’s parties: Cheese spread-butter+finely grated cheese+pepper+salt Potato spread- mashed potato+yellow colour+above spread Mustard spread-cheese spread+mustd pdr+lemon colour Orange colour spread-cheese spread+tomato ketchup+ finely grated parboiled carrot Green spread-cheese spread+finely chopped cucumber+ground gr:chillies+cor:leaves Pink spread- cheese spread+ finely grated boiled beetroot+little chilli pdr
Jain Tomato Chutney – Goes well with all tiffins, specially idiyappam By jain, I mean it does not contain onion & garlic. Ripe red tomatoes - 4, chop Red chillies - 4, 5 Hing - ¼ tsp Gram dhal - 2 tbsp Oil - 2 tsp to fry the above & 1 tsp to temper Coconut - 3-4 tbsp Salt Mustard seeds - ½ tsp Urad dhal - 1 tsp Curry leaves - few Heat 2 tsp oil & fry red cillies first. Then add gram dhal & saute till it turns light brown. Finally add tomatoes & hing. Fry till the tomatoes become soft. Cool & grind with coconut & salt. Temper as given. This goes with all tiffins.
Moong Porridge – Desi substitute for cereals for breakfast ! Moong - ½ cup Red chilli powder - ¼ tsp Salt, haldi Lime juice - 1-2 tsp Jaggery - 2 tsp ( optional) To temper: Oil - 1 tsp Mustard seeds - ½ tsp Red chillies - 1, broken Hing - ½ tsp As a topping: Ghee - 2 tsp Chopped coriander leaves - 2 tsp Wash very well & soak moong in 2 cups of water. Next morning, add salt & haldi & boil till soft. Temper as given add red chilli powder & jaggery. Simmer to desired consistency, adding little more water, if necessary. Serve with lime juice, ghee & coriander leaves.
Chinese Noodles - a perennial favourite, in every house ! I used Hakka Veg Noodles, made with 100% durum wheat. I think you can use any available good brand. Boil plenty of water to which a little salt & 1 tsp oil are added. Drop the noodles & boil well for 2-3 mts. The noodles are cooked “aldent” ( patially cooked ). Drain, spread on a plate & toss in 1 tsp oil to prevent sticking. Vegetables like cabbage, capsicum, little carrot, little baby corn are used. Shred them thin & long. Spring onions give the best flavour. If not available, use regular onions. You can use finely chopped red chillies along with garlic or red chilli flakes & chilli-garlic sauce, if you like it. I have added it, in the photo shown. That is optional. The vegetables must be crunchy to eat. Boiled noodles - 2 cups Finely chopped garlic - 2 tsp Red chillies - 2, 3, broken into tiny pieces or chilli flakes to taste Shredded vegetables - 2 cups Chopped onions - ½ cup ( if using spring onions, use white portion now & green portions for garnishing) Ajinomoto - ¼ tsp ( optional) Salt Oil - 2 tbsp ( olive oil is best) Heat oil & first fry garlic & red chillies on a high flame till they sizzle well. Add vegetables & onions. Add ajinomoto & stir fry on a high flame for a few mts. Then add noodles, chilli flakes & salt. Stir on a high flame for 2 mts. Stir on a high flame for 2 mts. Serve hot, garnished with green tops of spring onions. If chilli-garlic sauce is not available, 1 tbsp tomato ketchup may be added. This is also optional.
Samosa Chole - the youngsters’ “forever favourite” chat! This forms a meal by itself. Chole: Chick peas( Kabul Channa) - 1 cup Onions - 2, finely chopped Tomatoes - 2, finely chopped Green chilies - 2,3, slit lengthwise Ginger juliennes - 3 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Chole masala - 3 tsp (store-bought ) Oil - 3 tbsp Dry methi leaves - 2 tsp To serve : Sweet chutney Either the date chutney or jaggery-tamarind chutney given in http://www.indusladies.com/forums/showpost.php?p=7577&postcount=50 green chutney: Pudina or coriander leaves - 1 small bunch Jeera - 1 tsp, roast & powder Black salt - ½ tsp Pepper powder - ½ tsp Green chillies - 1-2 Salt ( optional) For chutney, grind pudina or coriander leaves, green chillies & black salt. Add jeera & pepper powders. To garnish: Chopped onions, Chopped coriander leaves, sev Soak channa with ½ tsp cooking soda overnight. Wash well & pressurize with little salt & a teabag immersed till very soft. Take 2 tbsp & grind to a paste. Hear oil in a pressure pan & brown onions well. Next add tomatoes, green chillies & ginger juliennes. Fry for 5 mts & add red chilli powder, dhaniya powder & chole masala. Saute for few mts & add boiled channa & ground paste. Add salt & if necessary little water to get the right consistency. Close the cooker, put the weight & cook till one whistle comes. Cool, open & add 2 tsp ghee when hot. To serve: Place 2 samosas, break them into pieces. Pour chole over it. Add both chutneys to taste & sprinkle chopped onions. Garnish with sev & chopped coriander leaves.
Dear Mrs Chitra Regarding the naan & kulcha recipe. When you mention curd, is it the same as yoghurt and can I use instant yeast instead of fresh and how much do I add? What is cooking soda? Is it the same as bicarb of soda? Looking forward to trying it out. Thank you.