RICE AND LENTIL CREPES WITH MUTTON / MUTTON CURRY DOSA

FOR RICE AND LENTIL CREPES
INGREDIENTS
Rice - 1 cup
Urad Dal - 1 / 4 cup
Fenugreek Seeds - 2 Tsps
Salt - to taste

METHOD
1. Soak the rice, fenugreek and urad dal in separate bowls
    for 5 hours.
2. Grind the urad dal first to a smooth paste and leep aside.
3. Grind the soaked rice and fenugreek seeds next to a smooth
    paste.
4. Mix both the ground pastes well and allow it to ferment for
    8 hours or overnight.


FOR MEAT LAYER
INGREDIENTS
Mutton - 250 gms ( chopped )
Pepper Powder - 1 Tsp
Ginger & Garlic Paste - 2 Tsps
Salt - to taste

METHOD
1. Pressure cook the mutton along with pepper powder,
    ginger garlic paste and salt till soft.
2. Once the pressure is released, allow the mutton to cool
    at room temperature and shred manually or in a blender.
3. Keep aside the shredded mutton.

FOR MUTTON MASALA
INGREDIENTS
Onion - 1 ( chopped )
Green Chillies - 2 ( chopped )
Ginger - 1 Tsp ( grated )
Tomato - 1 ( chopped )
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 tsp
Fennel Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Curry Leaves - 10 ( chopped )
Coriander Leaves  - 2 Tbsps ( chopped )
Salt - to taste
Coconut Oil - 2 Tbsps

METHOD
1. Heat oil in a pan and add the chopped onion, green chillies, curry
    leaves,coriande leaves and grated ginger.

2. Saute till the onion turns a golden brown and add tomato,all the spice
    powders and salt to taste.

3. Mix well, reduce the flame and saute for 3 minutes till raw smell is no
    more.
4. Add the shredded mutton and mutton stock.

5. When the stock is reduced and the mixture is moist, remove pan from
    stove and keep aside.



FOR RICE AND LENTIL CREPES WITH MEAT

INGREDIENTS
Fermented Dosa Batter
Mutton Masala
Eggs - 2
Salt - to taste
Pepper Powder - 1 / 4 Tsp
Oil - as required

METHOD
1. To the fermented dosa batter add salt to taste and keep aside.
2. Beat the eggs well with salt and pepper powder in a bowl and
     keep aside.

3. Transfer the mutton masala from pan to a bowl and keep aside.
4. Smear some oil in a griddle or dosa pan and pour 2 ladlefuls of
     dosa batter.

5. Spread the dosa batter and immediately pour some beaten egg
    mixture on top of it.

6. Spread the egg mixture carefully over the dosa and spread the mutton
     masala on top of it evenly.

7. Drizzle oil on top amd sides of the dosa and reduce the flame to
    medium.
8. Cook for 2 minutes in low flame and carefully flip the dosa and cook on
    the meat side for another 3 - 5 minutes.

9. When the meat side of dosa is cooked, transfer meat dosa to a plate
     and serve hot.

10. Repeat the same with remaining dosa batter.

SPICY STEAMED MUSSEL DUMPLINGS

INGREDIENTS
Mussels - 20
Mussel Shells - 10 ( cleaned )
Oil - to grease mussel shells
Oil - to shallow fry


TO MARINATE
Red Chilli Powder - 2 Tsps
Pepper Powder - 2 TSps
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - to taste

METHOD
1. Marinate the mussels in the above ingredients for
    15 - 20 minutes.
2. Heat oil in a pan and shallow fry the marinated mussels
    drain excess oil if any and keep aside.

FOR OUTER COVERING
INGREDIENTS
Roasted Rice Flour - 2 cups
Grated Fresh Coconut - 1 / 2 cup ( optional )
Onion - 1 ( chopped )
Green Chillies - 3 ( chopped )
Ginger - 1 Tbsp ( grated )
Curry Leaves - 10 ( chopped )
Red Chilli Powder - 1 Tsp
Cumin Powder - 1 Tsp
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Water - 3 cups ( approx )
Salt - to taste
Oil - 3 Tbsps

METHOD
1. Heat oil in a pan and add the onion, green chillies, ginger
     and curry leaves.

2. When the onions turn a very light golden colour, add the spice
      powders.
3. Reduce the flame and saute for 2 minutes.

4. Add the required amount of water and salt to taste and keep
    the flame in high.

5. Let the water boil well reduce flame again and slowly add the roasted
    rice flour.

6. Mix well without lumps, remove pan from stove and let the mixture
    cool for sometime.

7. Clean and remove all impurities from the empty mussel shells and
     leave them to dry.

   
8. Grease the empty mussel shells with oil.
9. Take some flour from the covering, flatten it and keep shallow fried
     mussels inside it and close it with more flour covering.
10. Fill each cleaned mussel shell with stuffing.

11. Heat water in a steamer or idli cooker and place the stuffed mussel
      shells.
12. Steam for 15 minutes and remove stuffed mussel shells from the
      steamer.

13. Let it cool for sometime and carefully remove the mussel stuffed
      dumplings from the mussel shells and serve.

   

DRUMSTICK AND JACKFRUIT SEEDS AVIYAL

INGREDIENTS

Drumstick - 1

Onion - 1 ( sliced )

Jackfruit Seeds - 15 ( sliced )

Green Chillies - 2 ( sliced )

Oil - 2 Tbsp

Curry Leaves - 2 sprigs

Salt - to taste

TO GRIND

Fresh Coconut - 1 cup ( grated )

Cumin - 1 Tsp

Garlic - 5 cloves

Green chilli - 1

Red Chilli Powder - 1 / 2 Tsp

Turmeric Powder - 1 / 2 Tsp

Curry Leaves - 1 sprig

METHOD

1. Scrape the outer skin from the jackfruit seeds and

    slice them into quarters.

2. Pressure cook the jackfruit seeds till soft and set

    aside.

3. Heat oil in a pan and add mustard seeds and curry

    leaves.

4. Once they burst add the sliced onion and green

    chillies and saute till the onions turn golden.

5. Add the drumsticks and salt to taste.

6. Add enough water to cook the drumsticks.

7. Meanwhile grind the ingredients for masala to a

    coarse paste.

8. When the drumsticks are 3 / 4 th done add the

    ground masala and pressure cooked jackfruit seeds.

9. Cover and cook for 5 minutes and remove pan from

    stove.

NOODLES BIRIYANI

INGREDIENTS

Maggi Noodles  ( Double Pack ) - 1

Beef - 250 gms

Onion - 1 ( sliced )

Green Chillies - 2 ( sliced )

Coriander Leaves - 2 Tbsps ( chopped )

Oil - 2 Tbsps

TO MARINATE

Ginger & Garlic Paste - 1 Tbsps

Chilli Powder - 1 Tsp

Pepper Powder -1 Tsp

Turmeric Powder - 1 / 4 Tsp

Garam Masala Powder - 1 / 2 Tsp

Fennel Powder - 1 / 4 Tsp

Salt - to taste

Lemon Juice - 1 Tsp

METHOD

1. Marinate the beef along with the ingredients above

    for 30 minutes.

2. Pressure cook the marinated beef till soft.

3. Wait till pressure releases and set aside.

4. Cook noodles according to packet instructions and

    keep aside.

5. Heat oil in a pan and add the sliced onions and green

    chillies.

6. Saute till onions turn brown and add the cooked beef

    along with stock.

7. When the curry becomes slightly thick, add the cooked

    noodles and coriander leaves.

8. Mix well and remove pan from stove.

9. Serve hot.

HAPPY THANKSGIVING

WISHING ALL OUR MEMBERS AND VIEWERS A 

HAPPY THANKSGIVING

BATTER FRIED SQUIDS

INGREDIENTS

Squid - 500 gms

Fried Curry Leaves - 10

Oil - to deep fry

TO MARINATE

Buttermilk - 1 cup

Ginger & Garlic Paste - 2 Tsps

Salt - a pinch

FOR COVERING

Plain Flour - 1 cup

Red Chilli Powder - 1 Tbsp

Pepper Powder - 1 Tbsp

Fennel Powder - 1 Tsp

Salt - to taste

METHOD

1. Clean and slice the squid into rings.

2. Add ginger garlic paste along with a pinch

    of salt to the buttermilk and mix well.

3. Soak the squid rings in the buttermilk for

    15 - 20 minutes.

4. Mix all the spice powders and salt with the

    plain flour and keep aside.

5. Heat oil in a pan.

6. Take a squid ring shake excess marinade,

    dip in the flour mixture and deep fry.

7. When the squid rings are golden or brown

    in colour and crisp remove from oil.

8. Drain excess oil and serve hot garnished with

    fried curry leaves.

FRENCH TOAST / SWEET BREAD TOAST

INGREDIENTS
Sandwich Bread Slices - 10
Eggs -2
Milk - 2 cups
Sugar - to taste
Vanilla Essence - 1 / 2 Tsp
Ghee - as required

METHOD
1. Boil and cool the milk to room temperature.
2. Beat the eggs well along with sugar and vanilla
    essence in a bowl.
3. Add the milk to the egg mixture and mix well.

4. Heat a griddle and drizzle some ghee.
5. Dip the bread slices one after another in the egg
    and milk mixture and place on the hot griddle.
6. Drizzle some more of ghee on the sides and top of
     the bread slice.
7. Flip and cook on both sides to a golden to brown colour.

CRUNCHY FRIED MUSSEL DUMPLINGS / MUSSELS KUZHI PANNIYARAM

INGREDIENTS

Mussels - 15 - 20

Thick Idli Batter - 1 cup

Oil - to fry

TO MARINATE

INGREDIENTS

Red Chilli Powder - 1 1 / 2 Tsp

Pepper Powder - 1 / 2 Tsp

Turmeric Powder - 1 / 4 Tsp

Garam Masala Powder - 1 TSp

Salt - to taste

METHOD

1. Marinate the cleaned mussels in the above ingredients

    and marinate for 15 minutes.

2. Heat  some oil in a pan and shallow fry the mussels till

    3 / 4 th done.

3. Drain oil and keep aside.

4. Take a cup of thick idli batter in a bowl and keep aside.

5. Heat little oil in a kuzhi panniyaram mould and reduce flame.

6. Place the shallow fried mussels one by one in the batter and

    drop in the kuzhi panniyaram mould slowly.

7. Flip and fry on both sides till golden and crunchy.

8. Drain excess oil and serve hot with tomato sauce.

    Note : For Idli Batter Recipe please refer to recipe ( Idli Pizza ) posted 
               on

               Sunday,11 March 2012

ROSGULLAS

INGREDIENTS

Milk - 500 ml

Sugar - 1 cup

Water - 1 cup

Lemon Juice - 2 Tsps

Cardamom Powder - 1 / 2 Tsp

METHOD

1. Boil milk in a pan and curdle with lemon juice.

2. Drain all the whey and place the paneer in a

     muslin cloth.

3. Tie the ends and hang it from a height for 30 minutes

     to drain all the whey.

4. Mash the paneer and knead to a smooth dough.

5. Make small balls without any cracks from the smooth

    dough and keep aside.

6. Heat water and sugar in a pressure cooker.

7. Once the syrup starts to boil add the cardamom powder.

8. Drop the balls in the boiling syrup one by one.

9. Close lid of cooker and cook for 3 whistles.

10. Let the pressure release remove lid and see if the rosgullas

      are springy to touch if not, boil for 10- 15 minutes without

      closing.

11. Place rosgullas in a bowl, cool at room temperature chill

      overnight and serve along with the sugar syrup.

Note : The number of whistles may vary with different brands of

           pressure cookers.