Re: Hanumar Kovil Vadai to be used for Anjaneyar prasadam. Hi Chithra Thank you so much. I like the way you reply promptly. Manju
Digestive Aid - appeals to eyes as well ! Pineapple slices with skin - 3 Orange, peeled & segments removed - 1, big Apple, unpeeled, cored & chopped - 1 medium Crushed ice to serve This is best served fresh without adding salt or sugar Blend all ingredients in a liquidiser adding one cup of water. Strain, using a fine sieve. Serve topped with crushed ice.
Mint Paratha - the goodness of mint flavour has no equal! Dough: Atta - 1 cup Oil - 2 tsp Warm water - about ½ cup Salt Filling: Cleaned, washed & chopped mint leaves - 1 cup Proceed as given in the photos. First roll, smear oil & fold front & backward as shown in the photos. It will look like a long strip of pleats. Coil circularly. After making the coil, dab both sides in mint leaves when as much will stick to it as possible. Then roll it gently & make like usual parathas with little oil or ghee. Serve with any sabji. When you buy fresh mint, clean the leaves, pat them dry & dry in shade. It will be totally dry in 2,3 days. Crumble with hand & use for parathas. The last photo posted is made with dry mint leaves. The next post contains the remaining photos.
Melon-Cucumber Cooler - a big glass is a mini-meal, believe me! I used the yellow fleshy variety of melon. Chopped melon pieces - 1 cup Chopped cucumber pieces - 1 cup Crushed ice Liquidise together, if necessary adding very little water & serve chilled.
Sweet Mawa Roti - mildly sweet, delicious ! Maida & Wheat flour - each 1 cup Curd - ½ cup Powdered sugar - 1 tbsp Melted ghee - 3 tbsp Til seeds - 1 tsp Salt - ½ tsp Mix all the above ingredients. Add just enough water to make a soft dough and knead well with ghee. Cover and set aside for 2-3 hrs. Filling: Powdered sugar - 2 tbsp Mawa (khoya) - 10 tbsp Roll out each ball with a little dry flour, to a 2” diameter round. Stuff 1 rtbsp of the sugar-mawa mixture into it. Seal all sides & make a ball again. Roll to 5-6” diameter. Roast on a tawa till light brown on both sides. Apply ghee as a glaze & serve hot with any spicy sabji.
Myanmar(Burmese) Macaroni - a recipe all the way from Burma ! Any cut macaroni can be used. Preboiled macaroni - 1 cup Onions - 2, chopped Tomato - 1, chopped Boiled carrot cubes and beans - ¼ cup, each Tomato ketchup - 1 tbsp Green chillies - 3,4 slit into two Red chilli powder - salt White vinegar - 1 tbsp Spring onion tops, chopped - 3 tbsp Oil - 2 tbsp Heat oil & fry onions till glossy. Next add the following one by one – boiled carrots, boiled beans, chopped tomatoes, green chillies & red chilli powder. Add salt & fry well. Add tomato sauce & white vinegar. Blend everything & finally add macaroni & toss well. Add spring onion tops & mix gently.
Alu-Methi Parathas - meal-in-a-dish, please! For the parathas; Wheat flour - 1 heaped cup Oil - 2 tsp Water to make a dough Filling: Medium potatoes - 2, boiled, peeled and mashed Green chillies - 4,5 finely minced Ginger - 1”, finely minced Finely chopped methi leaves – 1 cup Chat masala - 1 tsp Oil - 2 tsp for filling + for parathas Jeera - ½ tsp Salt Outer covering: Knead as usual for the chappathi dough. Chappathi-dough kneading – with dough kneader attachment Chappathi-dough kneading - Using atta kneader and food processor <HR style="COLOR: #ffffff" SIZE=1> Filling: Heat oil in a kadai & temper jeera first & methi leaves next. Add all other ingredients & saute till the leaves shrink. Remove & add mashed potatoes. To make 6 parathas, divide dough into 12 parts & filling into 6 parts. For each paratha, take 2 dough balls & one filling ball. Roll the dough balls into 3 “ discs. Wet the outer edges with water. Pat the filling into a smaller disc & keep in between the dough discs. Stick the dough discs & roll them with the filling in between, to as big a paratha as possible. Place it on a hot tava. When the underside is partly done, turn over. Flip it again & pour 1 tsp oil on the paratha. By turning over the paratha on both sides, brown spots will appear & it will get thoroughly cooked. Serve hot with pickles & curd.
Grapes Lassi - delicious till the last drop! Black grapes, deseeded - 2 cups Milk - 1 cup Fresh curds - 1 cup Sugar - 2 tbsp ( more to taste, if the grapes are sour) Crushed ice - to serve. Blend all ingredients to a smooth mixture & serve topped with crushed ice.
Alu-Gobi Paratha - a wholesome dish! This can be made either wholly with wheat flour or by combining with maida. I made by the latter method. For the dough: Atta & maida - each 1 cup Oil - 1 tsp Water to knead Combine all the above to a soft dough and rest for 30 mts. Divide nto 10 equal balls. For the stuffing: Oil - 2 tsp Jeera - 1 tsp Boiled & grated cauliflower - ½ heaped cup Ginger-green chilli pste - 2 tsp Dhaniya powder & chat masala - each, 1 tsp Boiled & mashed potatoes - 1 heaped cup Salt, haldi Heat oil & temper jeera. When done, add cauliflower & sauté till dry. Add all other ingredients & sauté till there is no moisture left. Cool & divide into 10 balls. To proceed: With your fingers dipped in oil, make a small cup with the dough. Put filling inside & cover it by drawing the dough inside. Seal tightly & roll to 6” diameter parathas. Shallow fry using oil or ghee till, brown spots appear. Serve with raitha & dhal or pickles.