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Friday, December 23, 2016

PURI KA ALU

PURI KA ALU
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INGREDIENTS

Potatoes – 500 gm
Tomatoes – 125 gm
Poppy seeds – 25 gm
Ginger – 3 gm
Curd – 75 ml
Cumin powder – 2 gm
Turmeric – 1 gm
Coriander powder – 3 gm
Chilly Powder – 2 gm
Bay Leaf – 1 gm
Cardamom (black) – 1
Salt – To taste
Fat – 25 gm

Method

1.       Boil potatoes, peel and cube
2.       Heat fat.  Add chopped ginger and chopped tomatoes
3.       Fry well till almost dry
4.       Add ground poppy seeds. Fry again
5.       Add curd. Mix well and cook till fat floats on top
6.       Add cumin powder, coriander powder, turmeric powder, chilly powder, bay leaf, black cardamom and salt to taste. Fry well
7.       Add boiled and cubed potatoes and little hot water. Simmer till well blended
8.       Remove. Serve hot with puri


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PURI MAKING

PURI
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INGREDIENTS

Wheat flour – 400 gm
Oil – 1 tsp
Salt – To taste
Fat – 30 gm
Water

Method

1.       Sieve flour. Mix oil
2.       Add water at the ratio of 2:1 (2 for flour and 1 for water) and salt
3.       Prepare a medium stiff dough. Knead well. Set aside for at least half an hour
4.       Knead dough again till soft
5.       Divide into even sized ball and roll out
6.       Fry puris gently pressing down with a flat spoon in a circular motion
7.       When puffed up turn over. Lightly brown on both sides

8.       Drain on absorbent paper and serve hot
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RASAM

RASAM
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INGREDIENTS

Lentil – 30 gm
Oil – 10 ml
Onions – 15 gm
Garlic – 1 flake
Red Chilly – 3
Coriander Seeds – 10 gm
Turmeric – a pinch
Mustard Seeds – A pinch
Cumin – A pinch
Fenugreek – 5 gm
Peppercorns – 6
Tamarind – 15 gm
Water – 1 litre
Curry Leaves – A few sprigs
Salt – To taste

Method

1.       Boil lentil in water till soft
2.       Chop onion. Slice garlic, crush coriander
3.       Heat oil and fry lightly onion, garlic, coriander, whole red chillies,turmeric, mustard seeds, cumIn, fenugreek, peppercorns and curry leaves
4.       Drain off 1 cup liquid from the boiled lentil. Soak tamarind. Squeeze out pulp into liquid
5.       Add the boiled lentil, tamarind pulp and salt
6.       Bring to boil and simmer for 15 minutes

7.       Strain and serve hot 
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PRAWN CURRY

PRAWN CURRY
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INGREDIENTS

Prawns – 500 gm
Red Chilly – 5 gm
Peppercorns – a few
Mustard Seeds – 1 tsp
Cumin – 1 tsp
Tamarind – 10 gm
Coriander – 15 gm
Onions – 60 gm
Garlic – 6 flakes
Coconut -1
Salt – To taste
Curry leaves – one sprig
Oil – 15ml

Method

1.       Shell prawns, remove intestines by slitting back of the prawns. Wash well
2.       Grind spices with coconut
3.       Heat oil. Fry Curry leaves. Add spices, and fry well. Add salt, tamarind pulp and water
4.       When liquid starts to simmer, add prawns

5.       Continue simmering till done
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SAMBARAM - CHAAJJ

SAMBARAM – CHAAJJ
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INGREDIENTS

Buttermilk – 6 cups
Ginger – 1.25 cm
Green Chilly – 4 nos
Garlic – 2 flakes
Red Onion – 4
Cumin – a large pinch
Turmeric – 1 tsp
Lime leaf – 1
Curry Leaves – a few
Salt – To taste

Method

1.       Add salt and curry leaves to buttermilk
2.       Crush remaining ingredients on a grinding stone and tie in a muslin bag. Steep in the buttermilk
3.       With a spoon, press the bag a few times to extract flavor
4.       Set aside for 2 to 3 hours
5.       Strain and serve. If needed, a small piece of lime leaf can be floated on top


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NAME OF INGREDIENTS IN DIFFERENT LANGUAGES

NAME OF INGREDIENTS IN DIFFERENT LANGUAGES
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VEGETABLES

ENGLISH
HINDI
MALAYALAM
TAMIL
BENGALI
ASH GOURD
PETHA
KUMBALANGA
POOSNIKAI
CHALKUMRA
BUTTER GOURD
KARELA
PAVAKKA
PAVAKKAI
KARELA
BOTTLE GOURD
LOKKI
CHURAKKA
SURAKAI
LAI
BRINJAL
BAINGAN
VAZHUTHANANGA
KATRIKAI
BEGUN
CAPSICUM
SIMLA MIRCH
UNDA MULAGU
KODAMI LAGAI
LANKA (BILATHI)
CAULIFLOWER
PHOOL GOBI
KALIFLOWER
KAVIPOO
POOLKOBI
CUCUMBER
KHIRA
VELLARIKKA
KAKKARIKAI
SASHA
DRUMSTICK
SAIJAN KI PHALLI
MURINGAKAI
MURINGAKKAI
SAJNA DANTA
GHERKINA
TINDLI
KOVAKKA
KOVAIKAI
TELAKUCH
JACKFRUIT
KATHAL
CHAKKA
PALAPINJU
AANCHAR
LADIES FINGER
BHINDI
VENDAKKA
VENDAKKAI
DHERASH
MANGO (GREEN)
AAM
PACHA MANGA
MANGA
AAM(KANCHA)
PLANTAIN
KELA (HARA)
VAZHAKKA
VAZHAKKAI
KELA
PUMPKIN
KADDU
MATHANGA
PARANGIKKAI
KUMRA
SNAKE GOURD
CHACHINDA
PADAVALANGA
PADAVALANGAI
CHICHINGA
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Thursday, December 22, 2016

UNDERSTAND COOKING TERMS

UNDERSTAND COOKING TERMS
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Understanding cooking terms is necessary to follow new recipes. So here given the detailed meaning of technical words commonly used in cooking.

UNDERSTAND COOKING TERMS

BATTER : A fluid mixture of flour, egg, milk or water

BEATING : A method used to mix thin mixtures or liquids

BLANCH : Immerse briefly in warm water

BLENDING : Mixing two or more ingredients thorough

CENTRIFUGING : Separating something through the application of a whirling force. For example, separating cream from milk

CHOP : Cut

EVAPORATION : Removal of excess moisture by heating

FOLDING : Mixing ingredients by a careful lifting and dropping motion

GRATE : Reduce to fine particles by ribbing over a rought, sharp surface

GRIND : Reduce to small fragments by crushing in a mill, a grinding stone etc

KNEADING : Make something into dough

MASHING:  A method of breaking up soft foods such as cooked potatoes or vegetables

MILLING : A method used to remove the husks of cereals

PARING : Remove surface layers by in a circular motion, as in paring an apple

PEEL : Strip the skin from a fruit or vegetable

SAUTE : Fry quickly in a little hot oil or fat

SCRAPE : Move a hard edge across a surface, to make it smooth or to remove

SHELL : Remove the external cover

SEIVING : Passing through a mesh to remove imourities, to bread down to even portions or to enclose air

SIMMER : Keep bubbling or boiling gently

STEEPING : Extracting colouring and flavouring by allowing ingredients to stand in water generally at a temperature just below boiling point

STIRRING : Mixing foods with a suitable tool such as a spoon by circular motion in contact with a suitable tool






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Indian Cooking Master is a web blog meant to help people to find out the recipes, which is not known to them and cook delicious foods their own. I myself proud to be a part of it and I too is interested in cooking. So I started this blog to share, whatever I know about cooking and recipes. My request to the visitors to please share it to others, so that they can also take benefit of it. Thank you all.

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