GRILLED SANDWICHES
Ingredients :---- 4 bread slices--- 1 tsp salt or to taste--- 1/8 tsp kali mirch powder--- 1/2 cup cheese-grated--- Chopped green chillies to taste--- 1 Tbsp chopped coriander leaves--- 1 Tbsp butterMethod :---- Mix cheese, salt, kali mirch, coriander and green chillies.--- Butter the bread slices.--- Place half each of the cheese mixture over two slices, on the unbuttered side.--- Cover both with the other slices, buttered side on top.--- Grill and serve.
ELLU URUNDAI 1Ingredients:2 cups ellu ( I used the white ones)1 1/4 cups vellam (more if you like )1/2 tsp cardamom powderlittle waterlittle rice flour or gheeMethod:Clean and wash the ellu, dry it well.Lightly dry roast the ellu.Heat a wok with little water, add in the grated vellam.cook till it becomes thick. It should form a stiff ballwhen dropped in water.add the roasted ellu and the cardamom powder at once.mix well and remove from the stove.make balls from it while it is still warm.use a little ghee or rice flour so that it does notstick to your hands.This is a very healthy sweet.
ELLU URUNDAIIngredients:1 cup white ellu (sesame seeds )½ cup grated vellamA pinch of saltA pinch of cardamom powderMethod:Dry roast the ellu till it crackles. Do not burn this.Let it cool, run this in a mixture.Add in the grated vellam, pinch of salt and the cardamom powder.Then run the mixie again, till all mix well.Transfer the contents into a bowl.Shape them into small round balls.There will be little oil when you grind the ellu seeds.This will help in shaping the balls. Enjoy.NOTE: you can use black ellu instead of white ellu.You can add in grated roasted coconut before grinding in the mixie.
Ilish Maacher Paturi (Indian Fish Recipe) :-Tender Hilsa pieces smoked in banana leaves is something you can’t resist. A true Indian recipe, Bhapa Ilish or Hilsa in thick mustard gravy will tickle your taste buds definitely. As this Hilsa preparation is a very versatile and easy recipe, it definitely deserves a place in your cook book.Ingredients for Ilish Maacher Paturi :-4 pieces Hilsa Fillets80 gm mustard oil75 gm mustard paste2 gm Kalonji (nigella seeds)1 tsp turmeric powder5 gm red chili powder5 gm sugarSalt according to taste4 pieces Banana leaves (Cut it into squares and put on hot griddle for half a minute to make it soft)How to make Ilish Maacher Paturi? :-Step 1:Cut and clean the fish fillets (Boneless pieces of approx 4 inch square)Step 2: Marinate it with half of the mustard oil quantity given in above ingredients, kalonji, turmeric powder, red chilli powder and salt. Keep aside for an hourStep 3: Now add mustard paste, sugar and remaining mustard oilStep 4: Adjust the seasoning and again keep aside for half an hourStep 5: Take individual fish pieces and wrap it in banana leaves. Pierce with tooth picks so that they do not openStep 6: Put it in the steamer for 5-8 minutes or until the fish is cookedStep 7: Serve it hotText Copyright by : jagran
MOTCHAI PRATTALIngredients:1 cup motchai, soaked overnight , and boiled till cooked.(A)3 dry red chillies1 tbs tamarind paste¼ cup grated coconut¼ tsp pepper1 tbs of the boiled motchai1 tbs oil½ tsp mustard seedsA pinch of asafetida powder1 sprig curry leaves2 pips garlic crushed a bitSalt to taste¼ cup of waterLittle cut coriander leavesMethod:Boil the motchai and keep aside.Now grind all the ingredients in (A) and keep aside.Heat the oil in a wok, add in the mustard seeds.Let them splutter, add in the asafetida powder.Add also the curry leaves and the crushed garlic.Sauté well for a minute.Now add in the ground paste, salt and the water.Sauté well, add in the boiled motchai.Let it come to a boil, and the contents little dry.Remove and garnish with the cut coriander leaves.
SATHU MAVOO URUNDAIIngredients:50 grms corn50 grms green peas50 grms raw rice50 grms soya beans100 grms grated coconut, roasted100 grms caster sugarA pinch of saltCold milk as neededMethod:Dry roast the corn, green peas, raw rice and soya beans.Roast separately, till a nice aroma comes.Cool and grind it to a nice powder.In a bowl, add in the ground flour, sugar, coconut and salt.Mix nicely, now sprinkle the cold milk little by little,to hold the mixture. Make into small balls and serve.NOTE: You can even add lot of milk and make it into a breakfast porridge.
ULUNTHU CURRYIngredients:(A)¼ cup urad dal soaked for ½ an hour2 cups of water1 small tomato cut into cubes¼ tsp turmeric powderSalt to taste1 tbs oil½ tsp mustard seeds¼ tsp cumin seedsA pinch of asafetida powder3 pips garlic minced½ tsp ginger minced1 sprig curry leaves½ tsp red chillie powder¼ tsp garam masala powder½ tsp jiggery1 tbs tamarind pulp1 tbs coriander leaves choppedMethod:Add in all the ingredients in (A) and boil on low heat till the urad dal is cooked.Remove and mash up the dal a bit, keep aside.Heat a wok, add in the oil, add in the mustard and cumin seeds.Let them crackle, add in the asafetida powder, garlic and ginger.Sauté for a minute, add in the curry leaves.Now pour the cooked dal to the seasonings.Add in the red chillie powder, garam masala powder, jiggery,and the tamarind paste. Give a good stir, add little water if needed.Boil on low flame till the raw smell goes.Remove and garnish with the coriander leaves. Serve with rice or roti.
