Cut Chocolates

Cut chocolates: Besan flour 1 cup sugar 4 cups ghee 1 cup cocoa powder 1/2 cup milk 1 cup Add besan flour, cocoa, sugar to a vessel and mix well with hand. Pour milk and melted ghee and now, switch on the stove. Stir them evenly. Grease ghee on a tray and when it comes like a mysore pak i.e. moving away from the edges and forms like a ball, remove and pour it on the tray. When cold, cut into pieces. Some tips: Before adding ghee to the mixture, stir by laddle well to make sure that the sugar dissolves atleast 3/4th. Becoz, when I made this sweet, just followed what they said and finally, felt some sugar in mouth. You will find a different brown color and that is the sign of final stage. You can give a break while stirring, but after bubbles has started coming, keep on stirring without any break. The right consistency to find out is at the sides and on the center, lots of kind of white bubbles will come. And, if you stir on the sides, it will come without sticking to the vessel(similar to mysore pak) and so many bubbles will start coming than the initial stage. Or, simply follow what I told for making mysore pak. Try to make a ball from the gravy and when it forms like a ball, wait for 2 to 3 mts and switch off the gas. ================ will post couple of more chocolates recipes shortly. Garbanzo beans(a snack): chick peas 1 cup onion 4 small in size tomato 1 cup pine apple 1 cup carrot 1/2 cup cucumber 1/4 cup capsicum 1/4 cup sugar 1 tsp vinegar 1 tbsp pepper powder 1 tsp oil & salt. Heat oil, add cut garlic(1 flake), saute for a min. Meanwhile, cut onion & tomato into

small pieces and the other vegetables into the finger size. Saute half of the onion to the heated oil well till it is transparent. Put tomato fry for a couple of mts. Add chick peas with enough of water. Pressure cook. At the same time, heat oil in a different vessel; add the veggies with remaining onion & vinegar, marinate for 5 mts. Add pepper powder, salt & sugar mix well and keep aside. Now, take the cooked channa out, transfer to some different vessel. Add enough amt of salt, pepper powder, mix well. Pour pine apple pieces and the marinated vegetables to the mixture without vinegar, mix well and serve. Points: What I did was completely omitted vinegar. Instead, can squeeze lemon juice. If you dont have pine apple, ignore and proceed. Same with sugar. Mysore vegetable curry: Onion 3 vegetables mixed 1/2 kilo beaten curd 3/4 cup coconut paste 1/2 cup ginger garlic paste 1 tsp saunf 1/2 tsp cinnamon, cardamom a little chilli powder 2 tsp cloves 1 haldi 1/2 tsp & green chillies 1 salt Heat oil, add all the raw spices saute for a mt. Put onion, ginger garlic paste and stir till the raw smell disappears. Add chilli powder with curd, green chillies & coconut paste. Boil for some time. Once it boils well, add cooked vegetables with enough of salt and water. Boil for some more time and garnish with as usual leaves. My variation: Instead of coconut paste, obviously, added 2 tbsp of coconut milk; And, though you have coconut & curd, the gravy is not becoming thick easily; so, added 1 tsp of besan flour which makes it very thick and the taste is also quite different. Otherwise, it will be like a different version of avial!!

TIFFIN Appam,Adai, Aval Uppuma, Cabbage Vadai, Chana Masala, Chola Puri, Dosai, Idli, Kancheepuram Idli, Kuzhi Paniaram, masala Dosai, Milagai Bajji, Masala Vada, Onion Pakoda, Rava Dosai, rava Kitchadi, Rava Idli, Thayir vadai, Uthappam, Vegetable Bonda, Vermicelli Uppuma.

 Kuzhi Paniaram

 Ingredients Boiled Rice...............500 gms Raw Rice...................250 gms Urad dhal..................250 gms Methi..........................1 table spoon Cumin........................1/2 tsp Mustard.....................1/2 tsp Bengal gram.............to temper Green chillies...........2 nos. Oil................................to shallow fry Salt..............................to taste  Method       

Prepare a batter with Rice, dhal and methi. Temper cumin mustard gram, green chillies, curry leaves into the batter. Add seasoning. Add little oil into the depressions of the kuzhi paniaram kadai. Pour in batter and cook for 5 minutes. Turn the paniaram upside down to cook on the other side. Remove and serve with coconut chutney.

 Tips : Use a special kadai/tawa with depressions for cooking the paniarams. ROTI Ajwain Parathas, Aloo Paratha, Cauliflower Paratha, Chappathi, Kulcha, Makkai-Ki-Roti, Malabar Paratha, Naan, Paratha, Paneer Paratha, Phulka, Pudina Paratha, Rogni Naan, Sheermal, Tawa Paratha.  Chappathi  Ingredients Wheat Flour...............1/2 Kg. Water...................as required Ghee................................to shallow fry Salt..............................to taste  Method  Take wheat flour and add salt. Add minimum water and knead the flour to make it soft.

 Then make this flour into even sized balls and roll them out with a rolling pin.  Heat a tawa. Add the chappathis one by one when the tawa is hot and dry. Add a tsp of ghee along the edges. The chappathi will pop up. Turn over once.  The most regular kind of paratha roti prepared at home.  Tips : Cook the roti well on both sides before applying ghee. DHAL & SAMBAR Coconut Sambar, Dal Fry, Dhal Sambar, Dal Makhani, Greengram Sambar, Mysore Rasam, Lime Rasam.  Lime Rasam  Ingredients Rasam Powder...............2 Tsp Asafoetida...................1/4 Tsp Tomato..................1 Nos Green Chillies..........................1 Nos Toor-dal........................100 gms Lime.....................2 Nos Salt.............to Taste Oil................................to Temper Mustard..............................1 Tsp  Method  Add 1 tsp salt, a pinch of asafoetida, chopped tomato, green chillies (cut lengh-wise), 2 cups water and bring to boil.  Add 1 cup boiled toor-dal and heat until the ingredients are fully cooked.  Add a tsp of rasam powder and heat for 2 minutes.  Temper splattered mustard and curry leaves.  Sqeeze out 2 limes after removing and stir well.  Use the water of the dal as stock.  Tips : Do not stir the rasam till done. RICE

Aloo Ki Tahri, Bisi Bele Huli Anna, Coconut Rice, Coorgi Biriyani, Degchi Biriyani, Melagu Sadam, Mutton Pulao, Peas Pulao, Pongal, Puliyodarai, Tomato Pulao, Vangi Bhath, Vegetable Biriyani, Vegetable Pulao, Zarda Pulao.  Aloo ki Tahri  Ingredients Potatoes...............1/2 Kg. Rice...................1 Kg. Green Chillies..................4 Nos Onion..........................2 Nos Salt........................to taste Oil.....................2 tsp Turmeric.............2 pinch Ginger garlic paste.....1 tsp  Method      

Heat oil in a vessel, saute sliced onion and green chillies. Add ginger garlic paste and saute still slightly cooked. Mix turmeric and salt. Add cleaned rice and saute. Pour double quantity of water and cook. Finish on dum. GRAVY & MASALA POWDER

Basic Gravy, Brown Gravy, Curd Gravy, Green Gravy, Red Tomato Gravy, White Gravy, Chat Masala, Sesame Powder, Curry Leaves Powder, Dhal Powder, Garam Masala(Fresh), Idli-Dosa Miligai Powder, Rasam Powder, sambar Powder.  Chat Masala  Ingredients Coriander seeds...............1 tbsp Dry red chillies...................1 tbsp cumin seeds..................1 tbsp Amchur powder (dry mango).....1 tbsps Black pepper................2 tbsp Black salt (rock form).......1 tsp  Method

 Slight roast dhania and cumin seeds separately. Grind all ingredients together. Store as general. VEGETARIAN Aam Ka Sasam, Aloo Dum Kashmiri, Aloo Palak, Aloo Simal Mirch, Avial, Avaraikai Masala, Baingan Ka Bhurta, Bagara Baingan, Baingan Dahiwala, Brinjal chutney, Brinjal Masala, Beans Poriyal, Brinjal & Potato Curry, Bhindi Pepper Fry, Carrot Kootu, Cauliflower Varuval, Fried Bhindi, Kathal Ki Sabzi, Kathirikai Kozhalambu, Kathirikai Chops, Karamani Kathirikai Varuval, Kadambam, Kitchadi, Mirchi-Ka-Salan, Moru Kozhalambu, Murungakai Paal Curry, Onion Kachumbar, Onion Sambar, Pakoda Kadi, Peas and Potato Masala, Paruppu Urundai Kozhalambu, Paneer Cutlet, Pineapple Rasam, Tindli Fry, Tomato Kachumbar, Tomato Paneer, Rajma, Vadakari, Vegetable Kurma, Vegetable Stew, Vendaikai Masala, Vegetable Cutlet, Yam Dry Fry.  Aam ka Sasam  Ingredients Ripe mangoes...............2 Grated coconut............2 cups Red chillies..................3 Jaggery...............1 tbs Coriander seeds.......1/2 tsp Salt ..........to taste  Method  Grind coconut, chillies, jaggery, salt and coriander seeds to a fine paste.  Mix this with fruit pieces and chill.  In case of mixed fruit sasam, add pine-apple chunks, orange segments, grapes and tomatoes - all cut suitably to the same coconut paste.  Serve chilled. NON-VEGETARIAN Caldeirda, Chennai Yera, Chicken Xacutti, Egg Curry, Goli Kabab, Kadai Murgh, Kabab Nawabi, Kari Melagu, Kari Kurma, Kerala Prawn Curry, Kola Urundai Kozhalambu, Kozhi Melagu, Kozhi Vellai Kurma, Kheema with Arai Keerai, Meen Moili, Meen Varuval, Murgh Methi, Murgh Shahi Khorma, Murgh Masalewala, Mutton Chilli Masala, Mutton Curry, Mutton

Fry(Coconut/Cashewnut), Mutton Nilagiri Kurma, Mutton Shahi Khorma, Mutton Vindaloo, Patra Ni Machi, Pork Vindaloo, Prawn Balchao, Prawn Curry, Prawn Mango Curry, Pulicha Meen, South Indian Fish Curry, Tandoori Murgh, Uppu Kari, Vepudu-Guntur Kodi.  Vepudu-Guntur Kodi  Ingredients Chicken...............500 gms. Red chilli powder.....20 gms. Onion..................2 Nos Tomato.................1 Nos Curry leaves ..........1 sprig Salt.................to taste Coriander.............1 tsp Turmeric..............1 pinch Ginger garlic.........15 gms. Rice flour............1 tsp pinch Oil..................deep to fry Maida .............1 tsp  Method  Clean the chicken and marinate in ginger garlic, chilli powder, maida, rice flour and salt.  Leave for half an hour.  Deep fry in oil and keep aside.  Make a gravy with onion, tomato and ginger garlic.  Add chilli powder, turmeric, coriander and curry leaves.  Check salt and toss the fried chicken in the gravy.  Cook gravy till dry. SAVOURY Dhokla, Iddiappam, Kaaraasev, Mixture, Murukku, Omappodi, Pesarattu, Potato Chips, Salt Paniaram, Salt Lassi, Sweet Lassi, Mango lassi, Boondi.  Potato Chips  Ingredients Potatoes...............1/2 Kg. Oil....................to fry Salt..................to taste Chilli Powder.......1 tsp  Method

 Take large sized potatoes and remove the skin. Cut into thin roundels using a chips slicer.  Heat oil and when it comes to boil, add the slice into the oil.  Turn over until fully cooked and crisp.  Sprinkle salt and chilli powder. VATHAL Manathakkali Vathal, Lady Figer Vathal, Onion Vadam, Sundakkai Vathal, Tomato Vathal.  Tomato Vathal  Ingredients Tomatoes...............1 Kg. Salt..................as required Sour Curd............1/2 curd  Method  Cut the tomatoes into thin slices and dry it in the hot sun for one day.  Next day spread salt and curd over it and dry it in the sun till it is completely dried and becomes crisp. PICKLE & CHUTNEY Aavakkai, Coconut Chutney, Coriander-Tomato Chutney, Gongura(Pulicha Keerai), Lime Pickle, Maavadu(Tender Mango Pickle), Maa Inji, Mango Chutney, Mint Chutney, Onion Chutney, Tomato Pickle, Naartahngai Dry Pickle.  Aavakkai  Ingredients Sour mango pieces..............5 Nos. Mustard seed powder............100 gms. Red Chilli Powder.......100 gms. Salt..................100 gms. Turmeric Powder.......a pinch Fenugreek.............2 tsp. Sesame oil............250 gms.  Method  Mix the above ingredients and add the mangoes and mix well.

 Add in the oil.  For the next 4 days, stir it with a dry ladle once everyday.  The most famous Andhra Pickle prepared in every home.  Tips : Use the longer variety of red chillies for good color. DESSERT Adhirsam, Basundhi, Beetroot Halwa, Badusha, Carrot Halwa, Coconut Barfi, Galagala, Gulab Jamun, Jangri, Paanagam, Laddu, Moong Dal Halwa, Milk Payasam, Mysore Paak, Paal Guava, Sesame Balls(Ellurundai), Poli, Paruppu Payasam, Rava Kesari, Rava Laddu(Raavalaadu), Sago Payasam, Sakkarai Pongal, Semiya Payasam, Wheat Halwa, Wheat Dalia.  Wheat Dalia  Ingredients Wheat..............200 gms. Milk...............1 lit. Sugar..............250 gms. Green Cardamom.....2 Nos.  Method       

Coarsely pound wheat. Heat milk and when it boils add the wheat. Cook slowly without burning (keep stirring). Add more milk if required. Cook till wheat is done. Add sugar and cardamom powder off-flame. Serve garnish with dry nuts and fruits.

 Tips : Use a thick bottomed vessel when preparing milk based desserts.