Krithi's Recipes

GOBI MANCHURIAN (DRY) INGREDIENTS 1. CAULIFLOWER 2. MAIDA ( 1 CUP) 3. CORN FLOUR ( 1/2 CUP) 4. GINGER & GARLIC (FINELY CHOPPED) 5. ONION (FINELY CHOPPED) 6. CAPSICUM 7. TOMATO SAUCE 8. CHILLI SAUCE 9. SOYA SAUCE 10. SALT ( AS REQUIRED) 11. OIL DIRECTIONS 1. TAKE A BOWL AND ADD MAIDA, CORN FLOUR, SALT & 2 SPOONS OF TOMATO SAUCE 2. NOW ADD WATER AND MIX WELL. 3. DEEP FRY THIS CAULIFLOWER IN OIL AND KEEP ASIDE. 4. TAKE A PAN AND ADD OIL. WHEN OIL GETS HEAT ADD GINGER & GARLIC AND SAUTE WELL. 5. ADD ONION AND SAUTE TILL IT TURNS GOLDEN BROWN. 6. ADD CAPSICUM AND MIX WELL 7. NOW ADD 2 TO 3 SPOONS OF TOMATO SAUCE, 1 SPOON OF CHILLI SAUCE AND 1 SPOON OF SOYA SAUCE. 8. USE SALT AS REQUIRED. YOU CAN ALSO ADD PEPPER POWDER. 9. NOW ADD THE FRIED CAULIFLOWER AND SAUTE WELL. IF U WANT TO MAKE IT AS GRAVY, JUST MIX 2 SPOONS OF CORN FLOUR IN WATER AND ADD. 10. TASTY GOBI MANCHURIAN IS READY

VEN PONGAL   INGREDIENTS   1. RAW RICE ( 1 CUP) 2. MOONG DAL (1/2 OR 1/4 CUP ) 3. BLACK PEPPER ( 1 TBL SPN) 4. CUMIN SEEDS ( 1 TBL SPN) 5. CURRY LEAVES (7 TO 8 LEAVES) 6. CASHEWS (AS REQUIRED) 7. GHEE ( AS REQUIRED) DIRECTIONS   1. TAKE RAW RICE AND MOONG DAL IN A COOKER. WASH THEM WELL. 2. ADD 3 AND 1/2 CUP OF WATER AND SALT AS REQUIED. NOW MAKE 3 TO 4 WHISTLES.   3. TAKE A SMALL PAN ADD GHEE, WHEN THE GHEE GETS HEAT ADD BLACK PEPPER CUMIN SEEDS AND CURRY LEAVES. 4. FRY THE CASHEWS SEPERATELY OR ELSE SOMETIMES IT MAY TURN BLACK. 5. NOW ADD EVERYTHING WITH THE RICE AND DAL.

RAVA DOSA   INGREDIENTS   1. WHEAT FLOUR (1 CUP) 2. RICE FLOUR (1 CUP) 3. RAVA ( 1 CUP) 4. BLACK PEPPER ( 1 TEA SPN) 5. CUMIN SEEDS ( 1 TEA SPN) 6. CURRY LEAVES ( 4 TO 5 LEAVES) 7. CASHEWS ( 4 TO 5) 8. SALT ( AS REQUIRED) DIRECTIONS   1. TAKE A BOWL AND ADD ALL THE INGREDIENTS IN IT. 2. ADD 5 TO 6 CUPS OF WATER IN THE BOWL AND MIX WELL. 3. MAKE SURE THERE IS NO LUMPS AND THE BATTER SHOULD BE IN WATERY CONSISTENT 4. REST THIS BATTER FOR 30-45 MIN. 5. HEAT THE PAN AND POUR THE BATTER IN THE PAN.  6. AFTER 5 MIN TURN THE DOSA 7. NOW OUR RAVA DOSA GETS READY AND IT TASTES GOOD WITH COCONUT CHUTNEY AND CORIANDER CHUTNEY

SALNA INGREDIENTS   1.CARDOMON  2.CINNOMON 3.CLOVES 4.BAY LEAF 5.FENNEL SEEDS 6.GINGER & GARLIC 7.ONION 8.TOMATO 9 COCONUT 10.TURMERIC POWDER 11 CHILLI POWDER 12.CORIANDER POWDER 13.VEGETABLES ( CARROT, BEANS. POTATO, PEAS) DIRECTION   1. TAKE A PAN, HEAT OIL (3 TBL SPN). 2. ADD 1 CARDOMON, 1 CINNOMON, 2 CLOVES, 1 TEA SPN OF FENNEL SEEDS. 3. WHEN THE PAN GETS HEAT ADD ONION, TOMATO, GINGER & GARLIC. 4. NOW LET IT COOL COMPLETELY AND THEN TRANSFER THEM INTO A MIXI JAR. 5. ADD SOME COCONUT AND GRIND EVERYTHING INTO A FINE PASTE. 6. TAKE A PRESSURE COOKER AND HEAT OIL. 7. ADD 1 CARDOMON, 1 CINNOMON, 1 CLOVE, 1 BAY LEAF. 8. WHEN OIL HEATS ADD ALL THE VEGETABLES AND FRY THEM FOR 5 MIN. 9. NOW ADD THE PASTE WITH THE VEGETABLES  AND POUR 1/2 CUP OF WATER. 10. NOW PRESSURE COOK (2 WHISTLE) THE SALNA. 11. SALNA GETS READY