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Punchapaadam Bakery


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#1 thenmozhi2008

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Posted 17 June 2008 - 06:10 PM

Hai PP koottukare...ellarkkumayi oru bakery itha...koode kurachu recipes.......

adyam oru sweet thanneyavatte


Paneer Fajitas
Ingredients:

1/4 kg paneer, squares

juice of 1 lime

1 tbsp olive oil

salt to taste

2 tbsps red chilli flakes

1 tsp mustard pwd

1 tbsp Worcestershire sauce (optional)

pinch of cumin pwd

2 tbsps sesame seeds

1/2 tsp dried parsley

For salad:

1 onion, finely sliced

1 capsicum, finely sliced

1 tomato, finely sliced

fistful boiled green peas

fistful boiled sweet corn

a small cup of finely sliced cabbage

fresh parsley for garnish

salt to taste

pepper to season

1 tsp lemon juice (optional)

1 Marinate the paneer squares with lemon juice, olive oil, worchestshire sauce, cumin pwd, mustard pwd and dry parsley and salt for 30 mts.

2 Combine sesame seeds and chilli flakes in a small bowl. Coat both the sides of the paneer in this and place them on a greased baking tray or a grill.
3 Grill the paneer in a pre-heated oven for 10 mts, till the paneer attains a light brown shade.
4 Saute the vegetables for salad, season with salt, arrange on a serving plate, sprinkle some parsley on top and place the grilled paneer fajitas on the salad. Serve hot with salsa.

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#2 thenmozhi2008

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Posted 17 June 2008 - 07:01 PM

UZHUNNU VADA
ithu mathiyo RP??

Ingredients :

Urad Dal 2 cups (makes 18 to 20 vadas)
Chopped Onion 1/4 cup
Green chillies 3 or 4

Curry leaves 1 sprig

Black Pepper Corns 1 tbsp
Ginger 1 inch piece

Salt to taste

Baking Soda 1 pinch

Oil to fry

Preparation :

Take urad dal in a vessel and add water to just cover the dal and keep aside to soak.

After about 30 mins. the water level would have gone down. Now add more water to cover the dal again. After 30 more minutes the dal will be well soaked and ready to be ground.

Making the Batter: In a wet grinder, grind the dal in small portions without adding water. If the grinder is unable to grind well, sprinkle some water and grind again till you get a smooth, thick and fluffy paste.

Note: if you intend to make the vadas using a vada maker, then the batter has to be the consistency of idly batter. But if you prefer making the vadas the traditional way - using the palm of your hand - then the batter has to be as thick as possible. In case the batter has become less thick, you can add some urad flour to make the batter thicker.

To this dal batter, add chopped ginger, green chillies, onion, curry leaves, whole black pepper corns, a pinch of baking soda (to make the vadas soft) and salt and mix well. If you like the vadas to have a crispy exterior and soft interior, add 2 tbsp rice flour to the batter - I don't. Let the batter sit for 5 to 10 mins.

Heat oil (better to use fresh oil - not the oil that was previously used to fry other foods) in a kadai or deep skillet. Let the oil get really hot - you know if it is hot enough by placing your palm at a safe distance above the pan - you can feel the hot steam from the oil. Or use a deep fryer thermometer - temp should be at least 380 deg. F.


Make donut shapes with the batter either using the palm of your hand or using a vada maker as described below.

Making donut shapes using hands: wet the palm of your hand with water and place a ball of the vada mix on it . Press it down slightly with the fingers of your other hand. Now using one finger make a hole in the middle of it. Drop it slowly and carefully into the hot oil. Wet your palm each time you make the donut shape - this prevents the batter from sticking on your hand.

Making donut Shapes using vada maker: Fill the vada maker with batter. Hold it over the hot oil (as shown in the picture shown above). Now with your thumb push down the lever/knob and the hole at the bottom of the vada maker opens to let the batter out. Keep your thumb pressed down for as long as you need - this depends on how big you want your vadas. The longer you hold the lever down, more batter comes out and vada becomes bigger. Hold the lever down for a short time to make smaller vadas.

Fry the vadas till golden brown and lay them out on a tray lined with kitchen tissue to absorb excess oil.

Serve hot with chutney and/or samber

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Edited by Sweety, 08 January 2010 - 08:59 PM.


#3 thenmozhi2008

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Posted 17 June 2008 - 07:06 PM

parippu vada
Ingredients:

1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained

2-3 tbsps cup grated coconut (optional)

1/4 cup grated carrots (optional)

3/4 cup finely chopped onions

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds (optional)

1 small bunch coriander leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.

2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.

4Serve hot with tomato sauce or any chutney of your choice.

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Edited by Sweety, 08 January 2010 - 09:01 PM.


#4 thenmozhi2008

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Posted 22 October 2008 - 08:18 AM

BADAM KHEER
Ingredients:

1 Cup badam
6 Cups milk
1 Cup sugar
Pinch kesari powder
1/2 tsp Saffron


How to make Badam Kheer:
Soak badams in a cup of hot water for about an hour.
Soak the saffron in cold milk.
Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water.
Measure the quantity of badam paste. Take same amount of sugar.
Cook badam paste for about 5 to10 minutes and stir it continuously.
Add sugar and keep stirring the mixture.
Pour the remaining milk and boil it for about 15 minutes.
Add soaked saffron.
Badam Kheer is ready to serve.


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Edited by Sweety, 08 January 2010 - 09:01 PM.


#5 thenmozhi2008

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Posted 22 October 2008 - 08:20 AM

choclate burfi
Ingredients:

3 tsp Coco powder
3/4 Cup Maida
6 tsp Ghee
3 Cups heaped milk powder
3/4 Cup cashew nuts chopped
4-1/2 Cups sugar


How to make Chocolate Burfi:
Fry coco powder and maida in 6 tsp of ghee.
Dissolve the sugar in 3/4 cup water.
Mix all ingredients except cashew nuts and stir continuously.
When the mixture becomes thick, add cashew nuts and mix properly.
When froth appears in the mixture, pour it into a greased plate.
Allow it to cool and cut into squares.
Chocolate burfi is ready.


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#6 thenmozhi2008

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Posted 22 October 2008 - 08:22 AM

RASAGULLA
Ingredients:

1/2 Litre milk
3 tbsp Lemon juice
2 tsp Refined flour (maida)
1/4 tsp Rose essence or cardamom powder
1 Cup water
1 Cup sugar


How to make Rasgulla:
For chenna:
Take a pan and heat milk in it.
Bring it to a boil.
Remove it from the heat and add lemon juice.
Stir slowly and gently till white curd forms on the surface.
Wash chenna well under the cold running water.
Remove the water properly.
Now knead it to make soft dough.
Combine flour with it and knead again.
Make small balls from the dough, keep aside.
For sugar syrup combine sugar and water in a saucepan and boil them.
Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
Add rose essence to it.
Rasgulla are ready.


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#7 thenmozhi2008

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Posted 24 October 2008 - 05:54 PM

PISTA BURFI
Ingredients:

400 gms Pistachios (kernels removed)
250 gms Sugar
Water (for sugar syrup) as required
7-8 Leaves edible silver foil (varakh)


How to make Pista Burfi:
Blanch the pistachios in boiling water.
Drain the water & remove peels.
Make a dry paste of the blanched and peeled Pistachios without using water.
Prepare sugar syrup.
Mix the pistachio paste with the syrup and keep on stirring until it becomes solid.
Now spread out the silver foil (varakh), and cut it into square pieces.
Pista Barfi is ready.


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JALEBI
Ingredients:

2 Cups maida
1-1/2 tbsp Rice flour
1/4th tsp Baking powder
2 tbsp Curd
11/4th Cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 Cups Sugar
2- 1/2 Cups water
1/2 tsp Green cardamom seeds powder
1-1/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying


How to make Jalebi:
Mix the flour, rice flour, baking powder, curd and 3/4th cup of warm water in a bowl.
Mix well and add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water.
Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a wok.
Pour the batter in a steady stream into the kadhai to form coils.
Make 4-5 at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.
Jalebi is ready.


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Edited by Sweety, 08 January 2010 - 09:03 PM.


#8 thenmozhi2008

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Posted 24 October 2008 - 05:57 PM

BEETORROT HALWA
Ingredients:

1 kg Beetroot (peeled off, washed & finely grated)
2-1/2 Cups sugar
1/2 Liter milk (boiled)
2 to 3 Cups of water (sufficient to boil the beetroot)
8 Cashew nuts
8 Raisins
2 tbsp Ghee


How to make Beetroot Halwa:
Pour water in a shallow pan (kadahi) and add grated beetroot.
Put a lid on the pan and simmer well until water gets evaporated.
Add sugar and half of the milk, stir constantly until the mixture achieves a thick consistency.
Now add ghee and stir well.
Add remaining milk and simmer again for just 1-2 minutes on low heat.
Take off heat and garnish with cashew nuts and raisins.
Beetroot Halwa is ready to serve hot.

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#9 thenmozhi2008

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Posted 25 October 2008 - 03:39 PM

ILDI varities
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RAVA IDLI


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RAAGI IDLI
Ingredients:
Ragi flour 1 and 1/4 cup
Urad daal 1/2 cup
Oil
Salt

Method:
Soak ragi flour and urad daal separately in water. (Urad daal should be soaked atleast for 1-2hrs, ragi flour can be soaked just 10-20mins before mixing).
Grind the urad daal to a very smooth paste. Mix the soaked flour with the ground daal. Add salt and mix well. Leave it overnight for fermentation.
Next day, grease the idli stand with oil and pour the batter. Steam it like idlis(without weight if using cooker).
Serve hot with chutney.


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#10 thenmozhi2008

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Posted 25 October 2008 - 03:41 PM

ILDI UPPUMA
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Lemon idli uppuma
Ingredients:

Leftover idlis: 12 nos

Two big onions

Ginger- 1 inch piece

Green chillies- 3 or 4

Lime- 1 no

Curry leaves

Cashews- To taste

Oil- 2 tablespoon

For thalippu: Mustard seeds, urad dall, gram dall, roasted peanuts

Get ,Set ,Ready, Gooo:

Break the idlis into tiny bits .Smaller the better. Chop the onions and ginger finely. Heat oil in a skillet, sputter mustard seeds,followed by urad dall, gram dall, roasted peanuts and curry leaves in the order said. Throw the ginger bits and onion next. Let the onions turn transparent. Sprinkle little tumeric powder. Add the idlis and salt to taste. Saute well. Add lime juice at the end and serve with cilantro and roasted cashews.


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#11 thenmozhi2008

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Posted 27 October 2008 - 03:04 PM

CARROT RICE
Ingredients:




2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:


Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Put the carrots in warm water. Grate it without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.

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#12 thenmozhi2008

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Posted 27 October 2008 - 03:08 PM

PALAK RICE
Ingredients:




1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning
1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

How to make palak rice:


First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
Let the whole thing cook very well.
When it is done, add garam masala powder if you want and saute for a minute.
Take it wok from fire and add the rice and mix it well.
Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
Serve with raita.

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#13 thenmozhi2008

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Posted 27 October 2008 - 03:11 PM

COCONUT RICE
Ingredients:




400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:


Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.


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#14 thenmozhi2008

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Posted 27 October 2008 - 03:16 PM

MANGO PUDDING
Ingredients:


400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar



How to make mango pudding:
Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
Add in grease keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.


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#15 thenmozhi2008

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Posted 28 October 2008 - 04:56 PM

Diwali ayittu sweets onnum ille? http://www.punchapaadam.com/forums/publi...



"diwali" sweets nerathe ivide ittirunnallo??kandille??veendum idunnundu.....

CHOCLATE BURFI
Ingredients:

3 tsp Coco powder
• 3/4 Cup Maida
• 6 tsp Ghee
• 3 Cups heaped milk powder
• 3/4 Cup cashew nuts chopped
• 4-1/2 Cups sugar


How to make Chocolate Burfi:
• Fry coco powder and maida in 6 tsp of ghee.
• Dissolve the sugar in 3/4 cup water.
• Mix all ingredients except cashew nuts and stir continuously.
• When the mixture becomes thick, add cashew nuts and mix properly.
• When froth appears in the mixture, pour it into a greased plate.
• Allow it to cool and cut into squares.
• Chocolate burfi is ready.


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