Friday, 19 December 2014

HOME MADE TOMATO SAUCE


HOME MADE TOMATO SAUCE

INGREDIENTS

Ripe firm red tomatoes
6 nos large
Garlic cloves finely minced
3 nos
Onion finely minced
1 no
Carrot boiled and pureed (optional)
2 – 3 tbsp
Olive oil             
1 tsp
Salt
T.T.
Oregano
½ tsp
Red chilli flakes / chilli pdr
½ tsp
Sugar
1 tbsp

METHOD:

1.       Make cross cuts on each tomato and put them in water.

2.       The water level should reach a little less than half of the tomatoes.

3.       Bring them to a boil till the skin can be peeled off with ease.

4.       Remove them and peel off the skin.

5.       Pass them through a blender to make a puree of it.


6.       Pass this puree through a sieve to remove out all the seeds and get smooth juice.


7.       Heat olive oil and add in the garlic.


8.       When it starts to colour a little add in the onion.


9.       When the onion softens and starts to leave a little oil, pour in the entire strained out juice.


10.   Bring to boil and simmer till the excess moisture has evaporated and it has become thick and saucy.

11.   Add the carrot puree and again boil till it becomes saucy. This puree helps in enhancing the colour of the sauce and also giving it body and volume.

12.   Season with salt. Add in the oregano, chilli flakes / chilli pdr and sugar as per your taste.


13.   Use as required in any Italian or Mexican recipes which ask for the use of tomato sauce.





Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Sunday, 14 December 2014

AMBYACHYA SATANCHI CHUTNEY आंब्याच्या साटांची चटणी / MANGO LEATHER CHUTNEY


AMBYACHYA SATANCHI CHUTNEY आंब्याच्या साटांची चटणी  / MANGO LEATHER CHUTNEY

INGREDIENTS

Ambyachi sata / mango leather chopped OR mango mawa (sun dried mango pulp)
1 cup
Oil
1 tbsp
Rai / mustard seeds
¼ tsp
Methi seeds / fenugreek seeds
5 – 6 nos
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr                        
1/8 tsp
Red chilli pdr
½ tsp
Whole dry red chillies
2 – 3 nos
Jaggery
1 tbsp or more
Salt
T.T.

METHOD:



1.       Finely chop the mango leather. Heat oil, add in the rai seeds.


2.       When they splutter add in the methi seeds, Heeng, haldi, chilli pdr and the whole red chillies.

3.       Make sure at this moment your flame is very low or it will burn.


4.       Now add in the chopped ambyachi sata / mango leather. Stir it around.


5.       Add in half a cup of water, bring to boil and simmer.

6.       When the water reduces a little, add in jaggery if required and salt.

7.       If needed add in more water and simmer. Leave the mango pieces a little chunky.


8.       Reduce till it gets to a semi thick chutney consistency. It will also have a glaze / shine to it. Remember that as the chutney cools it will thicken even more so keep the consistency accordingly.

9.       Cool and serve as a dip.




Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Saturday, 13 December 2014

HOW TO MAKE POTATO STARCH POWDER AT HOME



HOW TO MAKE POTATO STARCH AT HOME

It is really very easy to make potato starch at home. Use the potato variety which has high starch content (russet). Whenever my grandmother grated potatoes for use she never threw away the water. Always the starch from the water was separated and dried for later use. This was especially during the summer season which is also the season of making a wide range or papads and pickles for the entire year. As a kid I found this very funny as I thought she was being extremely stingy. It was only many many years later that I realized my naivety.

If you are planning to make it, I would suggest you have a definite use for the grated potatoes and first give a trial check on the quantity of starch you obtain because it is in small quantities. You can get ambitious only after the first trial as I am sure even you would not want wastage.

Also henceforth whenever you grate potatoes for ant purpose, do not discard the water in which you soak them. It takes a little effort but you have your thickening agent ready for use.

INGREDIENTS

Potatoes (starchy variety)


METHOD:

1.       Peel the potatoes and grate them directly into a bowl of water.

2.       Make sure the water is over the level of the potatoes.

3.       Leave them in the water for around 30 min.

4.       Remove strain and squeeze out the grated potatoes. Add fresh water again into the potatoes and strain and squeeze them. Repeat process once more till the water comes out clear. Use the potatoes where ever required.


5.       Strain the entire water once to remove any unwanted particles floating in it. Allow the starchy water to stand for around 30 min. Do not disturb the water at all. You will notice that the potato starch settles at the bottom of the bowl. Frequent changing of the water (with approx 30 min - 1 hour intervals in between to allow the starch to settle at the bottom of the bowl) and straining it helps in making the starch pure white and devoid of any impurities.

6.       Carefully pour the water till you reach almost to the bottom. Again pour fresh water and allow to stand, drain carefully so that you dont pour away the starch. Repeat till you come to such a stage where you can no more pour the water without disturbing the starch.

7.       Now pour it into a flat based container and allow to air dry. Do not  dry it in the sun or even subject it to any heat. Use a dehydrator if you have one but air drying works just fine.

8.       The white powder at the bottom is the potato starch. Store it in a dry airtight container. Use it as a thickener for soups, in sauces, cutlets, patties etc.




Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Wednesday, 10 December 2014

MASALA MUSHROOM BHURJI / SCRAMBLED EGGS WITH MUSHROOMS


MASALA MUSHROOM BHURJI / SCRAMBLED EGGS WITH MUSHROOMS

INGREDIENTS

Eggs
3 nos
Onion  finely chopped
½ no
Tomato finely chopped
½ no
Button mushrooms sliced
4 – 5 nos
Coriander leaves chopped                          
2 sprigs
Salt
T.T.
Pepper pdr
T.T.
Green chilli chopped
1 no
Oil
1 tbsp
Bread slices toasted
2 nos

METHOD:

1.       Heat oil, add in the onion.


2.       Sauté it on a high flame so that it softens a little and starts to caramelize at the edges.


3.       Add in the tomato and again sauté on high flame.


4.       Now add in the mushrooms and sauté till they wilt a little.


5.       Break the eggs in a bowl. To it add salt, pepper, green chilli and coriander leaves. Add in 1 tbsp of water or milk and beat well.


6.       Pour the beaten eggs over the prepared masala mushrooms and scramble them.


7.       Let them be a little moist.

8.       Serve immediately with toasted bread. Sprinkle a little chilli pdr on the scrambled egg.



Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Monday, 8 December 2014

BAKED SESAME FINGERS


BAKED SESAME FINGERS

INGREDIENTS

Ginger garlic green chilli paste
½ tbsp
Onion finely minced
½ cup
Carrots finely minced
½ cup
Cabbage finely minced
½ cup
Green peas boiled and lightly mashed
½ cup
Spring onion greens finely shredded
1 no
Capsicum / bell pepper (green or red) finely chopped
1 no
Potatoes boiled and mashed
2 nos
Soya sauce
½ tsp
Red chilli sauce
½ tbsp
Salt
T.T.
White Pepper pdr
½ tsp
Oil
1 – 2 tbsp + if req.
Brown bread slices
10 – 12 nos
Butter
1 – 2 tbsp
Maida / Refined flour
2 tbsp
Til seeds / Sesame seeds
¼ cup

METHOD:

1.       Heat 1 tbsp oil, add in the ginger garlic paste. Sauté till the raw aroma goes off.


2.       Add in the onion and sauté till it softens and colours a little.




3.       Now add in the carrots and cabbage. Mix and cover and cook on a slow flame.




4.       When it is half cooked add in the peas and mix.


5.       Add in the mashed potatoes along with capsicum / bell pepper and spring onion greens. Mix well.



6.       Season with salt and pepper, add soya sauce, chilli sauce and little vinegar if you like.



7.       Allow the entire mix to cool.



8.       Butter the bread slices, apply generously the prepared vegetables and potato topping.

9.       Prepare a thin paste of maida and water, add in a pinch of salt.

10.   Brush this paste thinly over the applied vegetable topping.


11.   Sprinkle generously with white sesame seeds on top.

12.   Drizzle a little oil over.


13.   Arrange on a greased baking tray and bake at 180°C for 10 – 15 min. The bread should get toasted and should crisp up at the base.


14.   Remove and cut each slice of bread into 3 pieces so that it resembles like fingers.


15.   Serve hot with red chilli sauce.



Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Saturday, 6 December 2014

VEG KHEEMA PATTI SAMOSA


VEG KHEEMA PATTI SAMOSA

INGREDIENTS

Samosa patti (like phyllo / filo sheets)
15 – 16 nos
Oil
2 tbsp + For deep frying
Maida / refined flour + water paste
1 – 2 tbsp
FILLING

Ginger garlic green chilli paste
1 ½ tbsp
Onion finely minced
1 cup
Carrots finely minced
1 cup
Cabbage finely minced
1 ½ cup
Green peas boiled and lightly mashed
1 cup
Soya granules
1 cup
Dhania jeera pdr
1 tbsp
Garam masala pdr
1 tbsp
Chaat masala pdr
1 tsp
Lime juice
1 – 2 tbsp
Salt
T.T.
Coriander leaves chopped
5 – 6 sprigs

In case you do not have readymade samosa pattis, make a soft dough with 1 cup refined flour, pinch of salt and water. Knead in a few drops of oil to prevent stickiness. Divide into balls and roll out as thinly as possible. You can also use a Pasta Roller or Pasta Rolling Machine to roll out into paper thin sheets. They should be almost transparent when you try to see through. Cut them into approx 24 cm X 8 cm rectangles and use.

METHOD:


1.       Bring 3 cups water to boil, add in the soya granules and switch off the flame.

2.       Leave them for 8 – 10 min. Strain out the water from the granules, refresh them with fresh water and again strain and squeeze out all the excess moisture. Keep till further use.


3.       Heat 2 tbsp oil, add in the ginger garlic paste. Sauté till the raw aroma goes off.


4.       Add in the onion and sauté till it softens and colours a little.





5.       Now add In the carrots and cabbage. Mix and cover and cook on a slow flame.



6.       When it is half cooked add in the peas and mix.


7.       Transfer all the soya granules into the pan, mix and cover and give it two steams.


8.       Add in all the masalas along with lime juice and salt.


9.       Switch off the flame and add coriander leaves. Allow the entire mix to cool.


10.   Hold a samosa patti vertically flat on your working surface. Use wet hands if you find the patti too dry. It should be pliable and not break when you try to fold it.




11.   From one corner fold to make a triangle. Again fold over to make another triangle and then again a third time.



12.   Stuff the filling into the pocket. Make sure you press and stuff or eventually your samosa will not look stuffed enough.



13.   Apply the flour paste and fold over the last remaining patti over the pocket. Seal and secure the ends with refined flour paste to stick the ends.


14.   Prepare all the samosas and keep them covered with a moist cloth to prevent them from drying out.

15.   Deep fry the samosas in hot oil till crisp. Serve with a chutney or sauce.




Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.