gutti vankaya recipe

gutty vankaya recipe:

Ingredients:

Brinjals - 1/4 kg
Coconut - 1 cup grated 
Onions - 1

Thick Tamarind extract - 1 tbl spn.

Sambhar Powder -  5 tsp
Bengal gram dhal - 1 tsp
Garlic - 3 flakes 
Salt - as required
Oil

curry leaves

Method:

Select tender even sized brinjals and take away the stem.  Cut every brinjal into four halfway through from bottom so that brinjal remains whole.  Keep them immersed in water.  Cut onion into fine square pieces.  Grind coconut, garlic, salt and sambhar powder along into a paste. combine this paste with tamarind water and keep side.

Heat oil in a kadai and add mustard seeds and bengal gram dhal and fry until the dhal turns light-weight dark-brown and take away from fire.  Add this to the bottom paste beside the onions. combine it well and stuff this into the brinjals.

Heat oil in kadai (at least two tbl spoons) and arrange brinjals in it in such the simplest way that the stuffed portion faces upwards.  If there's any masala remaining, add it on high of the brinjals.  Add regarding cup of water and shut with a lid.

Keep the flame reduced in order that the masala does not stick with the bottom.  Keep stirring in between and check if the brinjals became soft and therefore the water is absorbed fully as this is a dry curry. take away from fire and serve.

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Bread Upma Recipe

Bread Upma Recipe:

Ingredients:

Bread--9

tomato-2

onion -1

green chilli-2

cumin seeds-1/4 tsp

turmeric pwd-pinch

oil-4 tsp

salt to taste

curry leaves

Method:

Cut bread into squares or break into small pieces. Heat 2 tsp of ghee and roast the bread until golden. Turn off and let the bread is in the heat of the pan. (If the outer brown crust was removed is optional) 

Cut the onions lengthwise. 

method: 

Heat oil in a pan, add mustard seeds, when babbles, add onion, ginger, green chilies, curry leaves and saute until onions become transparent. 

Then add the chopped tomatoes, turmeric powder, sambar dust, salt needed and cook until tomatoes are soft. 

Then add bread crumbs and stir until bread masala is well coated. 

Serve hot.You need no garnish for this upma. You can have this even as a tea time snack.

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Pala Kova Sweet At Homemade

Pala Kova Sweet At Homemade:

Ingredients:

milk--5 cup

sugar-2 cup

badam-10 gm

cashew nuts--10gm

Method:

1. Take the five cups of milk in a heavy bottomed wide mouthed vessel. In Medium-High heat bring it to boil (Takes 15 minutes) [Stay close to the stove and be watchful if you're employed with medium-high heat. If you have got a non-stick vessel you can use since milk can scorch in later stages of cookery.]

Once the milk boils, scale back flame to Medium-Low. Scrap the perimeters of the vessel and stir the content from time to time.

2. In next twenty minutes, the milk reduces to  bear in mind to stir and scrap the dry milk from time to time.

In next twenty minutes, the milk reduces to  bear in mind to stir and scrap the dry milk from time to time.

3.In next 15-20 minutes, the milk once more halves turning into a pale yellow color. Take extra care from this stage since the milk tends to burn/scorch in no time if you’re careless observance it. so stir and scrap the milk solids terribly frequently. in this stage most of the water vaporizes from the milk turning it into a thick consistency with a granular texture (as shown within the image to your Right). [If you would like to create paal kova, add 2 tbsp. sugar and 1/8 tsp. cardamom powder during this stage and blend well and continue with 

4. In next ten minutes, the milk starts to solidify. flip flame to Low since the natural process can quickly get burnt if unmarked. don't ditch stirring oftentimes.

Solidifying milk – close-up shot.

5. In next ten minutes the color of the milk changes to creamy yellow and thickens additional. add sugar stirr it[Be watchful. Stir. As milk gets firmer and firmer it'd burn quickly if you do not stir frequently] 

6. In next 5-10 minutes, most of the water content evaporates from the milk and solidifies the milk utterly. Now, after you stir, the content stir along firmly into one mass. switch off the stove. Bring it to temperature.add cashew nuts and badam choped, Fresh, homemade Indian Khoya/Koa is now ready! Khoya/Mawa thickens more once it reaches temperature (Takes around 20-25 minutes). Transfer the khoya into a dry container. close it and refrigerate the koya if not exploitation immediately.

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Puff Pastry Recipe

Puff Pastry Recipe:

This formula is for purists who insist on home-baked ingredients. creating your own puff pastry from scratch isn't troublesome, however may be a long and conscientious method. arrange on 3 days to create this puff pastry because the 1st and last steps need long refrigeration. Once you browse through the directions, you'll arrange to merely use the ready puff pastry from the deep freezer case at the market!

Prep Time: thirty six hours, 10 minutes

13 ounces (390 g) general flour

Ingredients:

1-1/2 tsp (7 ml) salt

3 ounces (90 g) tasteless butter, cold

7 fluid ounces (210 ml) water, cold

10 ounces (300 g) tasteless butter, softened

Preparation:

To form the detrempe, sift the flour and salt along in a very massive bowl. Cut the cold butter (3 ounces) into tiny items then cut the items into the flour till the mixture resembles coarse meal. 

Make a well within the center of the mixture and add all the water promptly. employing a rubber spatula or your fingers, step by step draw the flour into the water. combine till all the flour is incorporated. don't knead. The detrempe ought to be sticky and shaggy-looking.

urn the detrempe out onto a gently floured surface. Knead the dough many times by hand, misreckoning it into a ball. Wrap the dough tightly in plastic and chll long. 

To appear the butter, 1st prepare the softened butter by inserting it between 2 sheets of wrapping. Use a kitchen utensil to roll the softened butter into a parallelogram, roughly five inches by eight inches (12.5 centimeters by twenty centimeters). it's vital that the detrempe and butter be of virtually equal consistency. If necessary, permit the detriment to take a seat at temperature to melt or chill the butter in brief to harden. 

On a gently floured board, roll the detriment into a parallelogram roughly twelve inches by fifteen inches (30 centimeters by thirty seven.5 centimeters). elevate and rotate the dough as necessary to stop protruding. 

Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour will cause grey streaks and might stop the puff pastry from rising properly once baked. 

Peel one piece of wrapping from the butter. Position the butter within the center of the parallelogram and take away the remaining plastic. Fold the four edges of the detriment over the butter envelopment it utterly. Stretch the dough if necessary; it's vital that none of the butter be exposed. 

With the bifold aspect facing up, press the dough many times with a kitchen utensil. Use a rocking motion to make ridges within the dough. Place the kitchen utensil in every ridge and slowly roll back and forth to widen the ridge. Repeat till all the ridges area unit doubled in size. victimization the ridges as a place to begin, roll the dough out into a sleek, even parallelogram roughly eight inches by twenty four inches (20 centimeters by fifty centimeters). take care to stay the corners of the dough as right angles. 

Use a dry pastry brush to get rid of any loose flour from the dough's surface. Fold the dough in thirds, sort of a letter. If one finish is broken or in worse condition, fold it in first; otherwise, begin at very cheap. This completes the primary flip. 

Rotate the block of dough ninety degrees so the bifold edge is on your left and also the dough faces you wish a book. Roll out the dough once more, repetition the ridging technique. Once again, the dough ought to be during a sleek, even parallelogram of roughly eight inches by twenty four inches (20 centimeters by sixty centimeters). 

Fold the dough in thirds once more, finishing the second flip. cowl the dough with wrapping and chill for a minimum of half-hour. Repeat the rolling and folding technique till the dough has had a complete of 5 turns. don't perform over 2 turns while not a resting and chilling amount. cowl the dough utterly and chill long before shaping and baking. 

Yield: a pair of pounds (1 kg) 

Approximate values per 1-ounce (30 g) serving: Calories one hundred twenty, total fat nine g, saturated fat vi g, steroid alcohol twenty five mg, atomic number 11 a hundred and ten mg, total carbohydrates nine g, macro molecule one g, fat-soluble vitamin V-day. 

Notes: it's not necessary to figure with the complete block of dough once creating bouchées, cookies or form. Cut the block into thirds or quarters and work with one among these parts at a time, keeping the remainder chilled till required. 

Puff pastry sheets could also be frozen. Fold finished rectangles in thirds and wrap tightly before freeze. dethaw within the icebox before victimization.

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Basundi Sweet Recipe

Basundi Sweet Recipe:

                         Gujarati basundi is a rich and delicious dessert of thickened milk, very similar to the north Indian rabid. Almonds and pistachios add crunch to this creamy sweet. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.

Ingredients:

milk-1 1/2 ltr full fat milk

sugar-1 cup

cardamom powder--2 tsp

pistachio chopped-8 tsp

almond--5 tsp

saffron-little 

1. Bring the milk to a boil during a broad flat-bottomed non-stick pan.

2. Reduce the flame and cook on a slow flame until the degree is reduced to for roughly one hour, whereas stirring sometimes.

3. Add the sugar and cook on a slow flame for roughly 25 minutes or until the milk thickens like rabid, stirring continuously and scraping the perimeters of the pan. 

4. Add the cardamom powder and cook on a slow flame for one more 20 minutes.

5. Serve heat or chilled, fancy with pistachio, almond slivers and saffron.

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Hot Hot French Fries Recipes

Hot Hot French Fries Recipes :

Ingredients:

potatoes-1/4 kg

oil- for fry

pepper for spicy taste(optional)

salt(optional)

Method:

1. Get some potatoes. you'll would like 1-3 medium potatoes per person.

2. Wash, dry, and peel the potatoes 

3. Fill a dry pan with edible fat about 1/3 of the way full. Set the stove on medium heat. If your stove has number settings, set it to eight.

4. Using a sharp, clean knife, chop the potatoes with caution. you'll build the slices as thick or thin as you would like, simply check that they're all concerning the same thickness.

5. Make sure the vegetable oil is hot before you place the potatoes in. you'll take a look at the oil by swing one fry in there. If it starts preparation directly, and quickly, the oil is prepared.

6. Cook the potato slices within the oil till they're golden brown. don't burn them, as they'll taste absolutely disgusting.

7. Cool the cooked  french-fried potatoes. Add salt (optional) whereas still hot to stay the flavor in. Set them on the counter or a vicinity with temperature to chill. If you commit to eat the french fries while they are still hot, you'll burn your tongue.

 French Fries is ready to eat with sauce or salt and pepper.

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Boondi Ladoos sweet recipes

Boondi Ladoos sweet recipes:

Wishing All my Friends "A Happy Festival".Today I actually have ready Boondi Ladoo that is my favorite from childhood day's onwards.As we are n't in India we are missing each one in my family there.My children would have enjoyed a lot there.But here it's not like that.For every deepavali we tend to use to induce up early within the morning so accustomed have oil bathtub for youths and wear new garments.I am happy that each my children favourite these boondi ladoos very much.

Ingredients:

Gram flour-1 1/2 cup

baking soda pinch

sugar-1 cup

orangr food colour pinch

cashew nuts-100gm

card-mom pwd-1/2 tsp

Method:

Take a bowl add besan,salt and baking soda and mix well by adding needed water so as to create semi thin paste.

In mean solar time cook the syrup for the ladoo by taking an oversized pan in this add sugar and pour water until it covers the sugar and cook to induce string like sirup.Add cardamom pwd and mix well.

Heat a pan with oil for cooking the boondi.Take the batter and pour it over a sieve with round holes.Tap it gently with a spoon so little balls of dough fall under the oil. create the balls and keep aside.

Add these cooked balls to the sirup and mix well and create ladoos once it's heat solely other wise sugar crystallizes. 

Enjoy Tasty n scrumptious Boondi Ladoos!

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