09.5.11

Chandrakala Recipe

Ingredients:
Maida (refined flour)- 1 cup
Rava (semolina)- 1/4 cup
Ghee – 1/4 cup
Milk – for making the dough
Mava – 50 gms
Powdered sugar – 2 tblsp
Almonds – pistachios -chashew (sliced)- 1/4 cup
Elaichi (powdered cardamom)- 1/2 tsp
Sugar – 1/3 cup
Kesar (saffron strands)- a few
Kesari colour (saffron colour) -a little
For the garnish :
Silver varq
Almonds & pistachios
How to make Chandrakla :
  • Make a soft dough of maida, rava, ghee and milk.
  • Keep it aside for 10 minutes.
  • Sieve mava and roast it for 3-4 minutes in a kadai.
  • Cool it.
  • Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
  • Make 15 round pieces of it.
  • Divide the firstly prepared dough into 30 portions and roll them out into small puris.
  • Stuff one piece of mava preparation between two such puris.
  • Seal the edges by pressing them lightly and make any design at the edges.
  • Fry these pieces in hot ghee till crisp and light brown in colour.
  • Set them aside to cool.
  • Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the kesar and kesari colour.

 


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08.26.11

Rava Dosai Recipe

Ingredients:
2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry
How to make rava dosai:
  • Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
  • Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
  • Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
  • Mix the chopped greens, coconut and cashew into the batter. Stir well.
  • Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
  • Pour a tablespoon oil around and on the dosa.
  • Cook till it is crisp and golden in color. Remove and serve hot.

 

08.19.11

Rava Dosai Rercipe

Ingredients:
2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry
How to make rava dosai:
  • Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
  • Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
  • Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
  • Mix the chopped greens, coconut and cashew into the batter. Stir well.
  • Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
  • Pour a tablespoon oil around and on the dosa.
  • Cook till it is crisp and golden in color. Remove and serve hot.

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