FRIED TOFU MASALAIngredients:5 pices square tofu cut into small piecesLittle oil1 tbs oil3 cloves2 cardamoms1 inch cinnamon stick1 tsp cumin seeds1 big onion chopped1 tsp ginger paste1 tsp garlic paste1 tbs mint leaves1 tbs coriander leaves1 big tomato chopped2 tsp chillie powder1 tsp cumin powder½ tsp amchoor powderSaltLittle coriander leavesMethod:Cut the tofu into squares, and shallow fry them. Keep aside.Heat oil in a wok, add in the cloves, cardamoms, cinnamon and cumin seeds.Now add in the onions and saute well.Add in the ginger and garlic paste, stir fry till raw smell goes.Add in the mint and coriander leaves, add also the tomatoes.Cook till the tomatoes are mushy. Add in the chillie and cumin powders.Add also the amchoor powder and enough salt.Add about ¼ cup of water and the shallow fried tofu pieces.Cook till oil separates, remove and garnish with little coriander leaves.
SPICY POTATO MASALA HALWAIngredients:½ kg potato boiled and mashed well, without any lumps.3 tbs oil1 tsp mustard seeds1 tsp cumin seeds1 tsp urad dal1 spring curry leaves1 tbs ginger minced well100 grms onion chopped very fineLittle salt1 tsp rice flour2 tsp chillie powder1 tsp coriander powder1 tsp garam masala powderSalt to tasteMethod:Heat oil in a wok, add in thge mustard seeds, cumin seeds and urad dal.Let them splutter well, add in the curry leaves, and the ginger.Stir fry well, add in the onions and little salt, fry well.Add in the rice flour, chillie powder, and stir fry again.Now add in the mashed potato, coriander and garam masala powder.Add enough salt, and keep on stirring till it comes like a halwa.Remove and serve with rasam rice, or curd rice.
GARLIC ROLLSIngredients:(A)1 tbs water½ tbs yeast1 tbs sugar(B)1.5 cups all purpose flour½ cup warm water1 tsp salt1 tbs olive oil1 tbs more water if needed. ADD LAST.(C)6 tbs salted butter2 tbs minced garlic2 tbs minced coriander leavesLittle olive oilMethod:Mix ingredients in (A) and let it proof for 10 minutes.Mix all the ingredients in (B) into a bowl.Add in the proofed yeast, into (B) and mix till you get a smooth,slightly sticky dough. Add oil to your fingertips and knead until the dough springs back.Wrap in cling film and allow to double, by keeping in a warm place.Mix all the ingredients in (C) for the garlic spread.Grease a baking pan with olive oil.Knock down the air in the dough and divide the dough into two equal parts.Transfer one portion of the dough to a floured surface and roll gently,into a rough rectangle of ½ inch thickness. Apply little flour if sticky.Spread about 2 tbs of garlic spread on one side.Roll from one end gently and firmly.Cut into 4 equal parts. Now place the rolls with cut side up in the greased pan.Allow to rise for about 20 minutes.Do the same for the other portion.Preheat oven to 180 degrees C. Bake for about 30 minutes or until the topis golden brown. Serve fresh and hot.NOTE: The amount of water depands on the flour.Use your judgement to get a slightly sticky dough, that behaves when youapply oil.
CHEESY GARLIC BUNSIngredients:1 tbs sugar¾ tbs dry yeast¼ cup warm water1 ½ cups plain flour¼ cup grated cheese, more if you like (Parmesan, Chedder or any of your choice )1 tsp garlic powder¼ tsp salt½ cup warm water1 tbs olive oilMethod:Add the sugar, dry yeast and warm water in a container. Let it become frothy.Now in a bowl, mix together, the flour, cheese, garlic powder and salt.Make a dent in the centre of the flour , and add the frothy yeast mixture.Add also the ½ cup of warm water.Knead the dough with olive oil to a smooth and pliable.The dough should be soft, smooth and pliable.Keep the bowl covered with a cling wrap in a warm place.After an hour the dough should have raised double in volume.Knead it again to make it smooth.Divide into 6 equal balls and arrange it with enough gaps, in a greased tray.Keep aside in a warm place for about 30 minutes.Pre heat the oven for 180 degreesBake for about 20 to 30 minutes, till you get a golden coloured buns.Serve the buns warm.
VENNAI PUTTUIngredients:1 cup raw rice, soak and grind fine1 cup jaggery, boil with ½ cup of water and strain2 tbs channa dal soaked and boiled till cooked, but firm2 tbs coconut chips (palu, palu )¼ tsp cardamom powder1 tbs gheeA pinch of saltLittle roasted cashew nuts for garnishingMethod:Bring 2 cups of water to boil, slowly add in the batter,On low flame keep stirring the mixture continuously.Keep on stirring till the rice flour is cooked.Wet your fingers and touch the batter, it should not stick to your finger.Now add in the jaggery mixture, cardamom powder, and the salt.Keep on stirring until the mixture becomes a mass and leaves the sides.Add in the coconut chips and the channa dal.Add in the ghee and stir till all is mixed well.Pour in a greased tray, level with a spoon.Garnish with the cashew nuts.When cold, cut into slices and serve.
SPICY TOOR DAL KADAYAL
Ingredients:(A)½ cup toor dal soaked for 20 minutes4 ripe red tomatoes, cut into 43 green chillies, cut across1 marble sized tamarind without seeds1 tsp chillie powder1 ½ cups of water(B)Salt to taste(C)Seasonings:1 tbs oil1 tsp mustard seeds2 dried chillies broken½ tsp cumin seeds4 pips of garlic smashed1 sprig curry leavesMethod:Add all the ingredients in (A) into a pressure cooker.Cook for about 4 whistles, off the stove and let it release the steam.Open the cooker, add in enough salt, use a spoon or “mathu” and mash the contents well.Heat a pan, add in the mustard seed, let it crackle well.Add in the cumin seeds and the dry chillies.Lastly add in the smashed garlic and saute till the garlic turns golden brown.Add in the curry leaves, stir and remove.Pour the seasonings on to the dal and mash again once more.Serve with steaming rice with a dollop of ghee.NOTE: You can even cook it in a pot without using the pressure cooker.
YOUNG JACKFRUIT PREATTAL
Ingredients:4 tbs oil2 one inch cinnamon sticks3 star anise2 cardamom pods2 big onions chopped fineLittle salt1 sprig curry leaves4 medium tomato chopped fineTo Grind To Paste:3 tbs grated coconut5 pips garlic1 inch ginger1 tsp aniseeds2 ½ tsp chillie powder1 ½ tsp coriander powder¼ tsp tumeric powder2 cups, young jackfruit, ¾ boiled and cut into cubes¼ cup of waterSalt to tasteLime juice to tasteLittle coriander leaves for garnishingLittle curry leaves for garnishingMethod:Heat oil in a non-stick wok, add in the spices.Let them crackle, add in the chopped onions and little salt.Saute till little brown, add in the chopped tomatoes.Cook till mushy. Add in the ground paste.Stir and cook till the raw smell goes, and oil seperates.Add in the cooked jackfruit cubes, add in about ¼ cup of water.Add enough salt, stir well , cover and cook on low flame for about 10 minutes.Now stir fry the contents well, the dish should be semi dry.Add in the lime juice, mix well, garnish with the leaves and remove.Serve with rice or roti.
