Semolina Idli

India completes a circle

The chief guest on India's first Republic Day on January 26,1950, was Indonesia's President Sukarno. Today, the chief guest on the 62nd Republic Day will again be the President of Indonesia

Ingredients......................

1. Semolina- 1cup
2. Salt to taste
3. Yeast- 1 tbsp
4. Water- 2 cup

Method...................

• Mix all ingredients to gather and leave it about 2-3 hours

• Grease the Idli Mould and pour the batter


• Now steam about 13 min

• Semolina Idli is ready to serve with Sambhar

• My Sambhar recipe's link http://noopurnikhil.blogspot.com/2010/12/sambhar.html 

Fareh (Stuffed Rice Flour Patties)

Ingredients....................

1. Rice flour- 1 cup
2. Hot water- 1 cup
3. Oil- 5 tbsp
4. Gram Lentil soaked- 1 cup
5. Black cardamom- 2
6. Black pepper- 10-15
7. Coriander seeds-  1tbsp
8. Green chili-2
9. Cumin seeds- 1tbsp
10. Garlic- 4
11. Ginger- 2 inch
12. Salt to taste
13. Transparent plastic sheet- 2

Method...........

• Bring the water to a boil about 10 min.and add oil into it for the outer covering. Take off heat, now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
• When cool, knead it well into dough with a smooth finish in such a way that it should sparkle, divide it into 8 equal portions, Form each portion into a ball.

• Prepare the filling......... chana daal(bengal split gram soaked in water about 2-3 hour) add, garlic, ginger, cumin seeds, coriander seeds, green chili, black cardamom, black pepper, little water and make a fine paste using mixer.




• Now take a transparent plastic sheet and drop some oil on both sheets, place a ball on 1 sheet and cover with 2nd sheet and press the ball now roll the ball with middle finger to make a circle approximately 3 inches in diameter.

• Now snatch the 2nd (upper sheet) sheet and pour the filling  on it,  fold it, now press the edges, transfer the fareh on your palm easily and now place in the hot oil greased pot and steamed about 10 min. low medium heat.
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Fareh is ready to serve with tomato sauce and sour tomato sauce.

 

Popcorn Brittle

Ingredients.................

1. Popcorn- 20gm
2. Jaggery(gud)- 100 gm
3. Vegetable oil- 3 tbsp

Method...............

• HOw to make pop corn you can see my homemade popcorn recipe on this link http://noopurnikhil.blogspot.com/2010/07/homemade-popcorn.html
• Heat the wok and pour the vegetable oil then add the jaggery over medium heat and stir, after about 5-8 minutes the jaggery dissolves and blends to form a paste.


• After a while, it begins to bubble up you can check the consistency, pour a drop of jaggery on the plate and wait for 2 sec. if the drop comes out easily then it means paste is ready. 

• Now pour the 1 tbsp jaggery paste in non stick muffins tray, and aplly popcorns one by one and fill the bottom and Press the mixture down making sure it is of even thickness. 



• Now Popcorn brittle is ready to serve.

Peanut Brittle

Ingredients....................

1. Roasted peanut- 200gm
2. Jaggery(gud)- 3/4 cup
3. Oil- 3 tbsp

Method.....................

• Heat the wok and pour the vegetable oil then add the jaggery over medium heat and stir, after about 5-8 minutes the jaggery dissolves and blends to form a paste.

•  After a while, it begins to bubble up you can check the consistency, pour a drop of jaggery on the plate and wait for 2 sec. if the drop comes out easily then it means paste is ready...... now add the roasted peanuts in small batches, mixing in between.



• Now pour the mixture in non stick muffins tray,  apply some oil on the bottom and Press the mixture down making sure it is of even thickness.

Lakhnawi Galawti Kebab

The home of this kebab is Lucknow, Uttar Pradesh, India. It is most famously had at the almost iconic eatery. It wa supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth.

 

Ingredients......................

1. Finely Minced Lamb- 250 gm
2. Meat tenderizer/ green, yellow papaya paste- 1 cup
3. Grated ginger- 2 tbsp
4. Grated garlic- 1 tbsp
5. Red chili powder- 2 tbsp
6. Roasted cumin crushed- 2 tbsp
7. Black pepper crushed- 1 tbsp
8. Garam Masala- 1 tbsp
9. Nutmeg Powder-2 cm.
10. Green cardamom- 3
11. Black cardamom- 2
12. Green chopped chili- 3 tbsp
13. Roast chana daal(gram split lentil) powder- 1 cup
14. Fresh grated coconut- 1/2 cup
15. Roasted Poppy seeds paste- 2tbsp
16. Clove- 4-5
17. Cine mom- 2 inch
18. Salt to taste
19. Oil for frying- 1/2 cup

Method.......................

• Roast chana daal (gram split lentil)and make a fine powder using mixer, including nutmeg, cloves, black cardamom, green cardamom, cine mom, mace..... you can add papaya as well 

• Wash and drain the minced lamb, now marinate it first add papaya paste, roasted chana daal (gram split lentil)powder, red chili powder, green chopped chili, black pepper crushed, garam masala , salt, roasted cumin crushed, roasted poppy seeds paste, grated ginger and garlic.



• Now add roasted fresh coconut and mix it well and cover with cling film and refrigerate about 2-3 hours.


• Divide into 15 equal portions,apply a little oil on the palms and flatten (you can use only spetula and spoon to make a kebab balls), heat the pan or tawa spread some oil and  place the kebab on it and cook very very low heat about 5 min one side and 5 min another side and fry till golden brown both sides. kebabs should be properly cooked.



• Lakhnawi Galawti Kebab is ready to serve.