Rub butter into white flour. Then add fresh milk diluted with water & salt to make a soft dough. You can also use powdered milk.
Knead nicely, cover and let it rest at least 3-4 hours.
Step 2 - Make small balls (the size of marbles) of the dough, coat with flour and let it rest at least 2 hours.
Step 3 - cut the ball into half, place one half on another, and use the back of the knife to press down and make a mark.
Leave to rest 15-30 mins
Step 4 - Stretch the dough and deep fry till golden brown.
For the accompaniment, shred cucumber, add sliced onion & slice chilly and salt to taste.
Leave it to rest for at least 2-3 hours.
Drain water before serving.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
First buy the best Basmati rice you can buy.
Wash and soak at least an hour.
Drain completely and fry dry in a pan with some ghee. Put aside.
Put a large amount of ghee in pan, fry chopped onions, chopped tomato, sliced red chilly until tender.
Add Briyani masala and fry till fragrant.
Add chicken or mutton pieces, stir nicely and let it cook in slow heat under cover.
Add some water if its too dry.
Once meat is nearly cooked, add the rice and coriander & mint leaves and coat liberally.
Transfer to rice cooker, add required water and let it cook.
Stir only once while its halfway cooking.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Cut Tofu into smaller circles and deep fry. Set aside.
Fry onion, garlic & chilly, one by one in some oil.
Add cleaned prawns & mixed vege with some water and let them cook. Remove from pan (put in same container as tofu)
In the same pan, add some oil and add beaten, egg. Scramble it and once nearly cooked, add all the above.
Add a dash of soya sauce and pepper powder, before removing from stove.
Sweet/sour Tauhu with Potato
Cube potato and boil till half cooked. Then deep fry.
Also fry the tauhu but not till fully fried.
In a little oil, fry onion slices, add garlic slices and finally chilly slices.
Bring down the heat and add chilly sauce and quite a bit of plum sauce.
Add a little water and bring to boil. Add soy sauce and the fried potato and tauhu.
Stir nicely so that all us coated with the sauce.
Serve hot.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
This afternoon, going to dry it making the sauce more thicker to go well with rice & Sambhar.
To make it thick, I use the usual method of allowing it to heat-up in a Kadai over low flame without covering it with a lid.
To make a 'Chukka' (dry), once the dish has been drained its water, I transfer it from the Kadai to an 'Iron' Thava, and cook it until the desired dryness is got. Attention : You have to be close and stir it quite briskly, else it will get acquinted with the Thava quickly. Also, try not to burn it.
Thanks to NOV for this recipe, and Mexicomeat for his awesome tip.
Last edited by mappi; 19th October 2014 at 03:14 PM.
Begin with washing and soaking white rice (not basmati, not fragrant rice, but the plain old ordinary rice) for a minimum of two hours.
Drain it and lay it out to dry.
Grind the rice after a few hours. Do not dry in the sun, but in the shade. It may appear slightly wet, but don't worry.
When grinding add some seeds from cardomom (Yelakka). After grinding, sieve.
Now dissolve sugar in one cup water. (Sugar should be half the amount of the rice, in weight - you can adjust to your personal preference.)
Check for the "patham" - the thickness of the syrup.
When you take a bit of syrup and pour in a small cup of tap water, you should be able to mould the syrup into a ball... only then is the syrup ready.
Add the rice flour gently and keep on stirring. If necessary add hot water.
Till you get one lump like in the pix.
Now you have to leave the dough to rest. Put dough in a greased container (use ghee) and top up with a spoon or two of ghee.
This is the adhirasam dough rested after two days.
Knead nicely. If not smooth, you can still add hot water.
... I missed out one pix.
Anyway, make small balls of the dough. Use a banana leaf to flatten it and deep fry in medium-hot oil.
The adhirasam will puff up - don't be surprised.
The puffed up adhirasam. Let the oil drain.
After cooking the adhirasam will be crispy for a day or two.
Over a period of time, it will become soft.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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Originally Posted by mappi
... I missed out one pix.
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