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Indian Crullers
https://fbcdn-sphotos-d-a.akamaihd.n...3eb2ffc580dd7f
Step 1 - First make the dough
Rub butter into white flour. Then add fresh milk diluted with water & salt to make a soft dough. You can also use powdered milk.
Knead nicely, cover and let it rest at least 3-4 hours.
Step 2 - Make small balls (the size of marbles) of the dough, coat with flour and let it rest at least 2 hours.
Step 3 - cut the ball into half, place one half on another, and use the back of the knife to press down and make a mark.
Leave to rest 15-30 mins
Step 4 - Stretch the dough and deep fry till golden brown.
For the accompaniment, shred cucumber, add sliced onion & slice chilly and salt to taste.
Leave it to rest for at least 2-3 hours.
Drain water before serving.
https://fbcdn-sphotos-h-a.akamaihd.n...0985c32c50cad6
Chicken briyani with sweet/sour tauhu & potato, Japanese tofu with prawn & egg, bok choy, cucumber raita & fried yam
https://fbcdn-sphotos-b-a.akamaihd.n...62df6532961c7b
Chicken Briyani
First buy the best Basmati rice you can buy. :)
Wash and soak at least an hour.
Drain completely and fry dry in a pan with some ghee. Put aside.
Put a large amount of ghee in pan, fry chopped onions, chopped tomato, sliced red chilly until tender.
Add Briyani masala and fry till fragrant.
Add chicken or mutton pieces, stir nicely and let it cook in slow heat under cover.
Add some water if its too dry.
Once meat is nearly cooked, add the rice and coriander & mint leaves and coat liberally.
Transfer to rice cooker, add required water and let it cook.
Stir only once while its halfway cooking.
Japanese Tofu
Cut Tofu into smaller circles and deep fry. Set aside.
Fry onion, garlic & chilly, one by one in some oil.
Add cleaned prawns & mixed vege with some water and let them cook. Remove from pan (put in same container as tofu)
In the same pan, add some oil and add beaten, egg. Scramble it and once nearly cooked, add all the above.
Add a dash of soya sauce and pepper powder, before removing from stove.
Sweet/sour Tauhu with Potato
Cube potato and boil till half cooked. Then deep fry.
Also fry the tauhu but not till fully fried.
In a little oil, fry onion slices, add garlic slices and finally chilly slices.
Bring down the heat and add chilly sauce and quite a bit of plum sauce.
Add a little water and bring to boil. Add soy sauce and the fried potato and tauhu.
Stir nicely so that all us coated with the sauce.
Serve hot.
Chicken Curry (Gravy)
Followed exactly Nov's Recipe; except : Used a Chicken Masala that we get here and not Baba's & did not add potatoes.
Here is the measured ingredients I used :
For 250gms chicken (boneless) :
1 Tbs Ghee
1 Tbs Refined oil
Cinamon stick, 5 cloves, 3 cardamon (pealed and only seeds), few somb
1 Big onion
3 Medium size tomatoes
2 Garlic pulps, Ginger
1 red chilli (depends on how much hot it is)
Few Curry & Corriander Leaves
1 1/2 tsp Chicken masala
1/4 tsp Turmeric
1/4 tsp chilli powder (optional)
Marininated the meat as suggested by Mexicomeat. Result : The meat was tender, soft and had an excellent taste.
Instructions on cooking is here
http://www.mayyam.com/talk/attachmen...7&d=1413710083
Had it with Chapathi
http://www.mayyam.com/talk/attachmen...8&d=1413710090
This afternoon, going to dry it making the sauce more thicker to go well with rice & Sambhar.
To make it thick, I use the usual method of allowing it to heat-up in a Kadai over low flame without covering it with a lid.
To make a 'Chukka' (dry), once the dish has been drained its water, I transfer it from the Kadai to an 'Iron' Thava, and cook it until the desired dryness is got. Attention : You have to be close and stir it quite briskly, else it will get acquinted with the Thava quickly. Also, try not to burn it.
Thanks to NOV for this recipe, and Mexicomeat for his awesome tip.
:clap: :clap: :clap:
to get a thicker curry, just add more masala powder. :goodidea:
Golden Adhirasam
step-by-step Procedure
Begin with washing and soaking white rice (not basmati, not fragrant rice, but the plain old ordinary rice) for a minimum of two hours.
Drain it and lay it out to dry.
https://scontent-b-kul.xx.fbcdn.net/...2e&oe=54E78A69
Grind the rice after a few hours. Do not dry in the sun, but in the shade. It may appear slightly wet, but don't worry.
When grinding add some seeds from cardomom (Yelakka). After grinding, sieve.
https://fbcdn-sphotos-f-a.akamaihd.n...84295dd5a72573
Now dissolve sugar in one cup water. (Sugar should be half the amount of the rice, in weight - you can adjust to your personal preference.)
Check for the "patham" - the thickness of the syrup.
When you take a bit of syrup and pour in a small cup of tap water, you should be able to mould the syrup into a ball... only then is the syrup ready.
https://scontent-b-kul.xx.fbcdn.net/...e7&oe=54B7E1E7
Add the rice flour gently and keep on stirring. If necessary add hot water.
Till you get one lump like in the pix.
https://fbcdn-sphotos-a-a.akamaihd.n...a019498f772670
Now you have to leave the dough to rest. Put dough in a greased container (use ghee) and top up with a spoon or two of ghee.
https://scontent-a-kul.xx.fbcdn.net/...71&oe=54BBAB40
This is the adhirasam dough rested after two days.
Knead nicely. If not smooth, you can still add hot water.
https://scontent-a-kul.xx.fbcdn.net/...bb&oe=54F1E602
:oops: ... I missed out one pix.
Anyway, make small balls of the dough. Use a banana leaf to flatten it and deep fry in medium-hot oil.
The adhirasam will puff up - don't be surprised.
https://fbcdn-sphotos-c-a.akamaihd.n...42c496e0ec7799
The puffed up adhirasam. Let the oil drain.
https://scontent-b-kul.xx.fbcdn.net/...1f&oe=54EF764D
After cooking the adhirasam will be crispy for a day or two.
Over a period of time, it will become soft.
https://fbcdn-sphotos-f-a.akamaihd.n...7b2474bbe53d46