Cook It Up With Saanams

Archive for October, 2009

Ingredients

• 2 cups   whole wheat flour

• 1/2 cup  moong daal

• 1/2 cup channa daal

• 1 cup minced meat

• 3 cardamoms crushed

• 6 peppercorns

• 4 cloves

• 1/2 tsp cummin seeds

• ½ tsp Garam masala

• 2-3  Finely cut green chillies

• Oil for frying

• salt to taste

Instructions
1. Soak the daals overnight.
2. Drain and grind to make a paste.
3. Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
5. Grind the cloves, peppercorns, cardamoms and cummin seeds.
6. Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
7. Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
8. Close up and roll out into thick round puris.
9. Deep fry in oil till it bgins to turn golden.
Note: Serve with any kind of chutney

Kachoris

Ingredients
1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence

Instructions
1. Wash the dry fruit and soak in a little milk for 3-4 hours.
2. In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
3. Add the vermicelli and keep cooking till it softens.
4. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
5, Can be served hot or chilled.

Ingredients

• Mutton – 1 Kg cubed
• Basmati Rice- 6 cups( Washed and drained)
• Ginger garlic paste-3 tsp
• Onions-5 medium sized sliced fine
• Coriander powder- 4 tsp
• 1 tsp(clove, cardamom and cinnamon powdered together)
• 1 tsp roasted zeera powder
• salt and chili powder to taste
• 1 tsp sugar
• lemon juice
• 9 cups water
• turmeric powder-1/2 tsp
• Oil/ ghee/ vanaspathi-3/4 cup.
• Garlic- 6 sliced
• clove – 10
• Cardamom-10
• Cinnamon- 1 inch

To grind together

• coconut- 1/2
• onions-6 medium sized
• zeera- 2 tbsp roasted
• Tamarind- a small marble size (can use tamarind extract )
• Coriander leaves -1 large bunch
• Green chillies- 6-8 a couple more if you like it spicier

Instructions:

1. Wash and clean mutton, add 2 tsp ginger garlic paste, turmeric powder, 1 tsp chili powder, salt and pressure cook the meat.
2. In a frying pan , to a little oil, add a few of the cut onions, fry a bit, add the ground masala, coriander powder,zeera powder,the clove Cinnamon cardamom powder,chili powder and a little salt.Let it fry a little bit till the masala changes color and the coconut loses its fresh smell.Add the cooked meat, the rest of the ginger garlic paste. Don’t add extra water but cook it the same water as the one you cooked the meat in.taste the curry made, add salt and chili if necessary and allow the curry to get dry.
3. In a vessel, pour 9 cups of water and bring to boil. add salt and let boil.
4. Use a pressure cooker, or a big vessel, put ghee/oil.Add the remaining sliced onions, sliced garlic, cinamon, clove and cardamom. Fry till onions turn brow. Add the rice.Fry a little bit .Add the curry and the boiling water, sugar and juice of the lemon. Check the taste for salt . Pressure cook as for rice or cook it the traditional way till water evaporates.
5. Best served with Raitha We generally have it with mango raita.

Coorg Mutton Pulao