Sunday, 2 August 2015

KAHWA / KAHWAH / KASHMIRI TEA





KAHWA / KAHWAH

INGREDIENTS

Green tea
1 tsp OR I tea bag
Water
2 cups
Saffron strands
A pinch
Elaichi / cardamom
2 – 3 pods
Cinnamon          
1 small stick
Sugar
2 – 3 tsp
Almond flakes
A few for garnish

METHOD:

1.       Add water to the pan along with sugar, tea bag, cinnamon, cardamom and saffron strands.


2.       Save some saffron strands for garnishing.


3.       When it comes to a boil, switch off the flame.

4.       Strain out into a serving cup.

5.       Sprinkle the reserved saffron strands and almond flakes on top.

6.       Serve hot.


7.       Usually kahwah is served from a brass kettle or Samovar, portioned individually into small metal cups.



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Sunday, 26 July 2015

FANSACHI SANDANE / STEAMED JACKFRUIT CAKE


FANSACHE SANDANE / STEAMED JACKFRUIT CAKE

INGREDIENTS

Fanas / Ripe Jackfruit pulp (puree)
2 cups
Rice flour (coarse)
1 cup heaped
Jaggery
¾ cup
Scraped fresh coconut
¾ cup
Water
½ cup approx
Salt
1 pinch
Soda or eno fruit salt
1/8 tsp
Elaichi pdr / cardamom pdr
½  tsp
ACCOMPANIMENT
Coconut milk (thin)
1 cup
Jaggery
T.T.


METHOD:

1.       Use the fanas / jackfruit only of the barka variety. This jackfruit flesh is soft and mushy.  It also has a very strong flavour and fragrance. The other variety kapa flesh is firm which does not puree easily. So avoid that.

2.       Remove out the seeds from the flesh and reserve them, do not throw out the seeds. The seeds also have a membrane covering it which is attached to the flesh like an umbilical cord. Remove that and discard the membrane. Now puree the flesh.

3.       Dry roast the coarse rice flour till it changes colour and it becomes easy to move around in the pan. Dissolve the jaggery in the water.

4.       Mix together well all the ingredients except the soda / eno and the accompaniment ingredients. Make sure you use little less water than the given quantity. Check the consistency. It should be of pouring consistency but not runny. Keep it covered and allow to stand for approx. 30 min.


5.       Apply oil or ghee on a plate or use a dhokla stand if you have.

6.       Dissolve the soda / eno in a very little water and put it in the batter. Mix well and immediately pour ladlefuls of the batter in the plates. Make sure the plate is only half full, leave the other half for the sandan to rise a little.


7.       Steam them in a steamer for for 15 – 20 min till cooked and a knife comes out clean when poked in the centre of the sandan.


8.       Remove from the steamer and invert the plate and allow it to cool.

9.       Make sure you pass a knife around the plate so that the sandan will be loose from the sides.

10.   Now invert the plate and try to remove them intact and whole.

11.   Dissolve the jaggery in the coconut milk. Pour melted ghee on the sandan and serve them with sweetened coconut milk.





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Saturday, 11 July 2015

KACCHYA TOMATO CHE BHARIT / GREEN TOMATO RAITA



KACCHYA TOMATO CHE BHARIT / GREEN TOMATO RAITA

INGREDIENTS

Kacche tomato / raw green tomatoes
4 nos
Green chillies chopped
1 no
Roasted peanut pdr
1 tbsp
Beaten curd
1 cup
Sugar                  
½ tsp
Salt
T.T.
Coriander leaves chopped
1 sprig

METHOD:

1.       Apply a little oil on whole green tomatoes.

2.       Poke a fork into it to hold it in place, it also helps to easily maneuver the tomato. 


3.       Roast the tomatoes on an open flame till they are charred from outside.


4.       Leave them aside and allow them to cool a little till they can easily be handled with your bare hands.


5.       Remove off the skin, the charred skin will peel off easily.

6.       Just run them under running water to remove off any stubborn skin.

7.       Finely chop the tomatoes.


8.       To it add salt, sugar, green chillies, coriander leaves and beaten curd.


9.       Mix all well and allow to chill.  


10.   If you are not going to use it immediately then skip the salt. Add it at the end moment just before serving.

11.   Serve as an accompanying raita. In case you do not want to add curd, then exclude it and squeeze in some lime juice. Adjust the tangyness with more sugar if needed.





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Monday, 29 June 2015

CHICKEN CHILLI / CHILLI CHICKEN



CHICKEN CHILLI / CHILLI CHICKEN

INGREDIENTS

MARINATION

Chicken breast cut in bite sized cubes
125 gms
Ginger garlic coarse paste
1 tbsp
Soya sauce
1 – 1 ½ tbsp
Salt
T.T.
Pepper pdr
½ tsp
Cornflour
1 tbsp
Maida / refined flour
½ cup
Oil
For deep frying
STIR FRY

Onion cut in quarters separated
1 no
Red bell pepper cut in quarters
¼ no
Yellow bell pepper cut in quarters
¼ no
Green bell pepper / capsicum cut in quarters
¼ no
Green chillies slit in the centre lengthwise
4 nos
Soya sauce
3 – 4 tbsp
White vinegar
2 tbsp
Salt
T.T.
Pepper pdr
½ tsp
Ginger garlic coarse paste
1 tbsp
Cornflour
½ tbsp
Water
¼  cup
Spring onion greens cut in 1 inch pieces
3 – 4 tbsp
Spring onion greens finely shredded
1 – 2 tbsp
Sesame seeds for garnish
1 tsp


METHOD:



1.       To the chicken add the ginger garlic paste, soya sauce, salt, pepper pdr and mix to coat well.


2.       Add in the cornflour to it and toss. Keep in refrigerator for 1 hour.


3.       Remove the chicken, roll and coat individual pieces in maida coating each well.



4.       Deep fry them in small batches till they are well browned.


5.       Remove and drain on to absorbent paper.

6.       In a separate pan take 1 tbsp oil.



7.       When it is hot add the ginger garlic paste and spring onion greens cut in 1 inch pieces.



8.       Stir a little and add the quarters of onion, capsicum / bell pepper and green chillies.


9.       Stir fry on a high flame till the edges of the onions starts to caramelize.


10.   Add in the soya sauce, vinegar, pepper pdr and salt. Mix and toss. Add the chicken.


11.   Dissolve the cornflour in water and pour it into the pan.


12.   Mix and toss, it should just coat.


13.   Preferably there should be no sauce but a glaze over the chicken and veggies.

14.   Sprinkle on top with shredded spring onion and sesame seeds. Serve immediately.






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Sunday, 21 June 2015

GENERAL TSO'S CHICKEN




GENERAL TSO’S CHICKEN

INGREDIENTS

MARINATION

Chicken breast cut in bite sized cubes
125 gms
Ginger garlic coarse paste
1 tbsp
Soya sauce
1 – 1 ½ tbsp
Egg beaten (op)
1 no
Salt
T.T.
Pepper pdr
½ tsp
Cornflour
1 tbsp
Maida / refined flour
½ cup
Oil
For deep frying
SAUCE

Spring onion stem
2 – 3 tbsp
Dry red chillies
4 – 5 nos
Soya sauce
3 – 4 tbsp
Sesame oil (op)
1 tsp
Oyster sauce (op)
½ tsp
White vinegar
2 tbsp
Salt
T.T.
Sugar
1 tbsp
Pepper pdr
½ tsp
Ginger garlic coarse paste
1 tbsp
Cornflour
1 – 1 ½ tbsp
Water
½ cup
Spring onion greens finely shredded
1 – 2 tbsp
Sesame seeds for garnish
1 tsp


METHOD:

1.       From the sauce ingredients mix together soya sauce, vinegar, sesame oil, oyster sauce, salt, sugar, pepper pdr, ginger garlic paste, cornflour and water.


2.       Mix to make a smooth lump free slurry. Keep till further use.



3.       In a separate bowl, to the chicken add the ginger garlic paste, soya sauce, salt, pepper pdr and mix to coat well. Add the egg here if you are using it.


4.       Add in the cornflour to it and toss. Keep in refrigerator for 1 hour.


5.       Remove the chicken, roll and coat individual pieces in maida coating each well.


6.       Deep fry them in small batches till they are well browned.



7.       Remove and drain on to absorbent paper.

8.       In a separate pan take 1 tbsp oil.


9.       When it is hot add the spring onion shoots and red chillies.


10.   Stir them for a few seconds and pour the prepared slurry.


11.   When it boils it will start to thicken.


12.   At this point add the chicken. Mix and coat.


13.   The sauce should be just coating.

14.   Sprinkle spring onion greens and sesame seeds on top. Serve immediately along with Fried Rice or Noodles.





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