Saturday, 24 September 2016

QUICK FIX MACARONI




QUICK FIX MACARONI

INGREDIENTS

Macaroni
2 cups
Garlic cloves minced
2 – 3 cloves
Onion chopped
1 no
Tomato chopped
1 no
Capsicum / green bell pepper chopped
 1 no
Refined flour
1 tbsp
Milk
1 ½ - 2 cups
Salt
T.T.
Pepper pdr
T.T.
Red chilli flakes
1 tsp
Mix herb
½ tsp
Oregano
½ tsp
Tomato ketchup
2 tbsp
Olive oil
2 tbsp
Cheese grated
3 – 4 tbsp

METHOD:

1.       Boil 2 – 3 litres of water in a pot.

2.       Drizzle in a little oil and salt.


3.       When the water starts to boil, add in the macaroni.

4.       Stir and allow the macaroni to cook for a few minutes stirring occasionally.


5.       When the macaroni has just cooked but it still retains its shape, drain out into a colander.


6.       Refresh with fresh water and drain.

7.       When the water has drained subsequently, drizzle a little oil and toss to prevent them from sticking to each other.

8.       In another pan, heat oil.




9.       Add into it garlic, stir and add in the onion.



10.   Saute till the onion turns just transparent but does not colour.



11.   Now add in the tomato.



12.   Allow the tomato to soften a little with the onions.




13.   Now add in the capsicum and mix it in.




14.   Add the refined flour, mix and stir and allow the flour to cook till the raw aroma goes off.




15.   Add in salt, pepper pdr, chilli flakes, oregano, mix herb and the ketchup.

16.   Mix them in.



17.   Gradually add in the milk and simultaneously stir with a spoon so that there are no lumps.



18.   Allow the sauce to thicken.




19.   Now add in the macaroni and mix it with the sauce.




20.   Serve hot immediately with a little grated cheese on top.




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Wednesday, 21 September 2016

SURPANGLI / सुरपांगळी



SURPANGLI / सुरपांगळी 

INGREDIENTS

Urad dal / split black gram
1 cup
Rice flour
3 cups
Fine rawa / semolina
1 cup
Green chillies paste
½ tbsp.
Salt
T.T.
Haldi / turmeric pdr
¼ tsp
Coriander leaves chopped
¼ cup
Soda
1/8 tsp
Oil
As required

METHOD:



1.       Wash and soak the urad dal for 5 – 6 hours.




2.       Drain and grind to a fine smooth paste. Add little water if required.



3.       Remove the paste into a container.



4.       Now to the urad dal paste add the rice flour and semolina.



5.       Add water as required and make a smooth lump free, thick but pourable in blobs batter.

6.       Cover and allow to ferment for another 7 – 8 hours.



7.       You will notice that the batter has risen.



8.       Now to this batter add haldi, green chili paste, coriander leaves and salt.



9.       Mix all well.

10.   Heat a pan or a griddle.

11.   Drizzle a little oil.

12.   Just before making the surpangli, add in the soda and mix well. If your batter is fermented very well you may omit adding the soda.

13.   If you are not going to use up the entire batter then remove 2 – 3 ladelfuls of the batter in another bowl and add a pinch of soda to it.

14.   Also add all the other ingredients mentioned in step 8 just before making them.



15.   Pour a ladleful of the batter on the pan and spread it into a circle, not too thick nor too thin.



16.   Drizzle a little oil over it, cover and allow to cook a little.



17.   When the bottom of the surpangli turns golden brown, flip over and cook the other side too.



18.   Serve them hot along with green chutney or coconut chutney.

19.   In case you do not have soda, you can use Eno fruit salt.




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Saturday, 10 September 2016

SANDGE RASSA / SANDGYACHI BHAJI / DRIED CHANA DAL DUMPLINGS IN GRAVY / सांडगे रस्सा / सांडग्याची भाजी




SANDGE RASSA / SANDGYACHI BHAJI / DRIED CHANA DAL DUMPLINGS IN GRAVY / सांडगे रस्सा / सांडग्याची भाजी

INGREDIENTS

Sandge / dried chana dal dumplings
1 cup
Onion chopped
1 no large
Tomato chopped
1 no large
Ginger garlic paste
½ tsp
Scraped fresh coconut (grind to form a paste)
2 – 3 tbsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
1 tsp
Garam masala pdr
¼ tsp
Goda masala pdr
1/8 tsp
Roasted peanut coarse powder
1 tbsp
Kadipatta / curry leaves
1 sprig
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
A big pinch
Oil
2 – 3 tbsp
Coriander leaves chopped
3 – 4 tbsp
Boiling hot water
2 ½ - 3 cups


METHOD:



1.       Heat oil, add in the sandge.



2.       Fry them for a few minutes till they change a little colour and turn brown.

3.       Remove on to absorbent paper.



4.       In the same oil, add the rai and when it splutters add the jeera, curry leaves and heeng.



5.       Add in the ginger garlic paste and fry it for a few minutes till the raw aroma goes off.






6.       Then add in the onions and cook the onions till they brown. Along with the onions add the haldi and chilli pdr.


7.       Tip in the tomatoes and allow them to soften.




8.       Add in the coconut, garam masala, goda masala and fry them all along with the onion tomato.




9.       Now put in the previously fried sandge and mix them along with the masala.




10.   Pour in hot water and stir, allow to simmer covered over a slow flame till the sandge are cooked.




11.   Add in chopped coriander leaves, peanut pdr and salt. Use salt sparingly as the sandge already have salt in them. Mix it up.



12.   There should be a little gravy around it.



13.   Serve them hot with bhakari or chapatti.





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