Besan [Gram Flour] ke Burfi

Ingredients for Besan ke Burfi

Besan – ½ kg

Sugar – ½ kg

Water – ¼ liter             

Ghee – ½ kg

Pistas, almonds – ¼ cup

Method of the  preparation of  Besan ke Burfi

Heat ghee in a thick bottomed pan and add besan, and fry on low flame until it becomes pink or ghee separates. Mix sugar in water and make sugar syrup and add to the besan and mix well. Stirring continuously.

Remove from the flame and pour the mixture into a greased plate. Keep aside to cool, Garnish with dry fruits and cut into cubes. 

Soan Papdi Recipe

Ingredients for Soan Papdi

Gram flour [Besan] – 1 ¼ cup

Plain Flour [maida] – 1 ¼ cup

Sugar – 2 ½ cup

Milk – 2 tbsp

Ghee -- ¼ kg

Method of the Preparation of Soan Papdi

Mix the gram flour and the plain flour, and sift together. Heat the ghee in a thick bottomed pan. Add the flour mixture into it, and fry on low flame until the flour mixture became light brown, let it cool. Make syrup simultaneously. Make syrup of sugar, water and milk. Bring syrup to 2 ½ thread consistency. Pour the syrup immediately to the flour and beat well the flour mixture till the mixture forms thread like flakes.

Pour on to a greased surface and roll to 1 inch thickness lightly. Sprinkle the cardamom powder and press gently with palm. Cool, and cut into 1 inch spouare pieces

Besan ke Ladoo [Gram FlourLadoo]

Ingredients for Besan ke Ladoo

Gram Flour [besan] – 2 cups

Sugar – 1 cup

Ghee – ½ cup

Cardamom Powder – 1 tsp

Almonds – ¼ cup [coarsely powdered]

Raisins – ¼ cup

Method of the Preparation of Besan ke Ladoo

Heat ghee in a pan and add the gram flour [besan] and fry on low flame. Stirring continuously until the flour became brown in color.

Remove from the flame and keep aside for 5—8 minutes. Add sugar and cardamom powder and mix well. Add dry fruits and make small balls. Cool, and serve.

Carrot Rice Recipe

Ingredients for Carrot Rice

Rice – 2 cup

Carrots – 5 [grate it without peeling the skin]

Ground nuts – 10 gms [fried]

Cloves – 2

Cinnamon – 1 piece

Broken black gram – 1 tsp

Bengal gram – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 strand

Coriander seeds – 1 ½ tsp

Cumin seeds – 1 tsp

Coconut – 1 tbsp [grated]

Red Chilies – 4

Oil – 2 tbsp

Method of Preparation of Carrot Rice

Heat 2 tsp of oil in a pan and add red chilies, coriander seeds, cumin seeds and fry for 2 minutes. Add grated coconut and fry for 1 minute and remove from heat. Grind it after it cools down.

Grind the fried groundnuts coarsely. Cook the rice and let it cool.

Heat remaining oil in a pan, add cl0oves, cinnamon, mustard seeds, broken black gram, and Bengal gram and fry for 2 minutes. Add chopped onion and curry leaves and fry for 5 minutes, and then add grated carrots and fry till the carrots are cooked.

Add cooked rice and mix well. Add salt and ground masala and mix gently.

Add ground nut powder and remove from the flame. Serve hot with pappad and salad.

Tomato uthappam Recipe

Ingredients for Tomato Uthappam

Rice – 3 cups

 Black gram dal – 1 cup

Bengal gram dal – ¼ cup

Onion – 1

 Green chilies – 2

Tomatoes – 2

Turmeric powder – ½ tsp

Salt to taste

Method of the preparation of the Tomato Uthappam

Soak rice, black gram dal, Bengal gram dal separately for 4 hours. Grind all together by adding water and make a fine paste.

Add salt to the dosa batter and mix well. Keep the batter for whole night.

At the time of preparation, add turmeric powder, chopped onion, chopped green chilies and chopped tomatoes

Mix well and prepare dosa as usual and serve with coconut chutney

How to make Hydrabadi Biriyani

Hydrabadi Biriyani is a authentic recipe of Hydrabad situated in South India. But it become very famous in all over India. Learn how to make this traditional recipe of Hydrabad in this easy way.

Ingredients for the Hydrabadi Biriyani

Basmati Rice – 250 gms

Potatoes – 2

Carrots – 2

Onion –3

Green Chilies – 2

Ginger – 20 gms

Garlic flakes – 20 gms

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp

Curd – 1 cup

Saffron – 1 tsp

Mint leaves – ¼ cup [chopped]

Coriander leaves – ¼ cup [chopped]

Rose water – 4 tsp

Whole garam masala – 25 gms

Cashew nuts 30 gms

Almonds – 30 gms

Raisins – 20 gms

Ghee – 100 gms

Salt to taste

METHOD OF PREPARATION OF HYDRABADI BIRYANI

Wash and soak the basmati rice for half an hour
.Drain the water, Put the rice, some more water and add half the garam masala and salt in a pan.
Cook the rice until the rice is done. Drain and keep aside.

Soak the almonds in water and keep aside.
 Beat the curd and divide into two equal parts. Slice the onions and green chilies.
 Dice the peeled potatoesand carrots and wash them.
 Dissolve the saffron in warm milk and add to the one portion of the curd.

Heat ghee in a pan and add the remaining garam masala and fry for a minute.
 Add sliced onion s and fry until golden brown.
 Add green chilies, chopped ginger, chopped garlic and fry for 2 minutes.
 Add turmeric powder, red chili powder and fry for a minute. Add chopped vegetable and mix well.

Add the portion of plain curd, stir, add 2/3 cup of water and bring to boil on low flame till the vegetables are cooked. Add dry fruits and nuts.
Sprinkle little saffron curd and half of mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron curd, mint and coriander and top it with remaining rice.

Place a moist cloth on top, cover the lid tightly.
 Put the vessel on dum in a pre heated oven for 15-20 minutes.

Serve the Hydrabadi biryani hot with green chutney, salad and raita

How to make Jeera Aloo [Cumin Seeds with Potato]

Ingredients for Jeera Aloo

Potato – 2 [boiled, peeled and cut into cubes]

Cumin Seeds [Jeera] – 1 tsp

Coriander seeds – 2 tsp

Red Chili Powder – ½ tsp

Cumin Seeds – 1 tsp [roasted and powdered]

Turmeric Powder – ¼ tsp

Dry Mango Powder – ¼ tsp

Oil – 1 tsp

Coriander Leaves – 1 tbsp [chopped]

Salt to taste

Method of Preparing Jeera Aloo

Heat oil in a pan and put coriander seeds, cumin seeds and allow for  spluttering. Then add turmeric powder, red chili powder. And fry for 1 minute; add cubed potatoes, dry mango powder, roasted cumin seeds powder and salt. Mix well and cook on low flame for 5 minutes.

Transfer the jeera aloo into a servinhg dish and serve hot with chapattis.

How to Make Idli

Idli is a traditional recipe of southern India. It is light and nutritious. Idli is a ideal breakfast. Preparation of Idli is very easy. It is a steamed food without oil, so it is good for every one. Learn how to prepare Idly in this easy way. 

Soft  Idly

Ingredients for Soft Idly

Idly Rice [ponni if possible] – 2 cups

Cooked Rice – ½ cup

Urad Dal – 1 cup

Fenugreek Seeds – 1 tsp

Salt to Taste

Method of Preparation of Soft Idly

Soak idly rice and fenugreek seeds in water for 5 hours. Soak urad dal in water for 2 to 3 hours. Drain the water from urad dal and grind it,   by adding little water. Fine grind until the mixture become frothy. 

Drain the rice and fenugreek seeds and grind it along with cooked rice and little water. 

Mix the grind items well and add salt to taste. Allow it to ferment for 12 hours. Then make idly in idly steamer. Steam the idly on high for 10 minutes.

Serve hot with coconut chutney