Boorelu and Sesame (nuvullu) Laddu--- Indian Cooking Challenge

Boorelu

Ingredients :-

For the outer layer

Black gram dal/ Urad dal - 50 gms
Rice 5 tbsp

For the Filling

Bengal gram/Channa dal - 1 cup
Grated Jaggery - 1 cup
Fresh Coconut - 1/4 cup (grated)
Cardamom powder - 3/4 tsp
Oil for deep frying

How to make:-

Wash and soak Urad dal and rice for 4-5 hrs. Grind both to fine paste adding very little water.The batter should be thick.

For the filling

Pressure cook the channa dal.
Then once the dal is well cooked, drain and cook it along with the jaggary.
Cook till dry and make a smooth paste in the mixer and grated coconut and mix it thoroughly and cool.
Divide them into equal balls.
Heat oil in kadai ,once the oil is hot,then dip each ball in the Urad dal batter.
Then drop them into the hot oil. Turn and cook on all sides. It hardly takes more than 2-3 mins to get cooked. Drain them on to a tissue.

Sesame Laddu

Indredients:-

Seasame 1 cup
Jaggery 1/4 cup (can be adjusted according to taste)

How to make it:-

Dry roast seasame in a tawa and let them cool.
Once they are cool, take grated or powdered jaggary and run in a mixie.
When you run in mixie, it becomes little oily which will help in holding the laddo shape.

This is my entry to indian cooking challenge started by Srivalli.

Shami Kabab And Our Friday Lunch

Shami kabab is favourite snack in India and Pakistan.Minced meat and channa dal/Bengal garam dal cooked in a slow process and minced with many spices.It is shallow fried on the tava and served with mint chutney.

Ingredients:-

Minced meat 1/2 kg

Channa dal 2 tbsp (soaked for 1/2 hr)

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Garlic flakes 10 nos

Egg 1

Lemon juice 1/2 tsp

Cinnamon 2 pc

Cloves 3

Ginger 1 big pc

Cardamom 2

Pepper a pinch

Chilly powder 1tsp

Coriander and mint leaves few

Oil 10 tbsp

Salt as per taste

How to make:-

Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry.

Remove from fire and add ginger, garlic, pepper, chilli powder, coriander powder and cumin powder.

Then grind the mixture into fine paste and knead into dough. Add chopped lemon juice, coriander, mint leaves and salt as per taste.

Make lemon sized balls and make flat patties.

Beat egg and dip the patties in the batter. Shallow fry till brown in colour.

Serve with mint chutney.

I served it with mint raita.

Mint raita

Ingredients:-

Curd 1 cup

Mint few leaves

Coriander few leaves

Cumin seeds 1 tsp

Salt as per taste

Make smooth paste of cumin seeds, mint and coriander leaves. Add curd and salt and mix thoroughly.

Hubby loves biryani, be it Hyderabad or Pakistani biryani.He just loves biryani.Our Friday menu is fixed, it is Hyderabad biryani,mirchi salan and raita.This i have been doing since last 6 years. Kids also got used to my fixed dishes on Fridays, only thing I do is before mixing the biryani I take the unmixed rice and give that for the kids to eat with raita.

The above snap is our friday meal.Click here for the biryani and here for mirchi salan recipe

Rogan Gosh (Meat cooked in yoghurt and whole spices)

Last weekend i brought two recipes books (Curries & rice and Tikkas & Kababs).Since last three days i am stealing the recipes from that book and cooking it.This curry i made it last night for dinner with chapati.Had rogan gosh in the restaurants but never made it at home.This came out very well.


Ingredients:-


Lamb 1 kg (cut into cubes)
Butter 3/4 cup
Asafoetida (hing) a pinch
Green cardamon 10
Cinnamon 3 sticks
Cloves 5
Ginger and garlic paste 3 tbsp
Yoghurt 2 cups
Deghi mirchi powder 1 tbsp
Salt to taste
Water 2 1/2 cups


Method:-

Heat clarified butter in a kadhai.Add hing,green cardamons,cinnamon and cloves.Saute till they crackle.
Add onions and stir fry till golden brown
Stir in ginger and garlic paste and saute for 2 minutes.
Add lamb cubes and stir fry for 15 minutes.
Add the remaining ingredients except water.Cover and cook on low heat for 30 minutes.
Increase heat and stir fry till the oil separates.
Add water and pressure cook for 5-6 whistles.
Serve hot with parathas or rotis.


This curry is going to participate in the Side dish for chapathi event by viki of elite foods