Pachadi - Sadya Side dish

Ribbon Pakoras

Maida - 1 cup
Rice flour - ½ cup
Cornflour - ½ cup
Salt - as required
Water - to kneed the dough
Termeric pwdr - 1. Pinch

Mix all ingredients in a bowl and kneed like a smooth dough. Keep in rest for 2-3 hrs.

Transfer the dough to a sevanazhi
Heat oil in a kadai and when it is hot, drop the pakora inside the oil gently. . It starts bubbling with a sound. Let it get cooked. After sometime, flip it over to the other side and fry until it becomes golden brown.
In thr same oil fry some curry leaves red chilli and put in pakoras. Mix well. And keep in air tight container. Tasty crisy pakoras ready

Squid Piking

INGREDIENTS

Squid                -   1 kg
Onion Chopped    -   1 medium
Ginger chopped   -   1 tbsp
Garlic chopped    -   1 tbsp
Green chilies chopped     -   3
Paprika                     -  1/4 tsp
Kashmiri chilly powder  -  1/2 tsp
Pepper powder     -  1/4 tsp
Tomato ketchup  -   1.5 tbsp
Honey                  -  1 tbsp
Salt to taste

For preparing Batter

Cornflour             -  2 tbsp
Maida                  -  2 tbsp
Egg                      -  1/2
Salt to taste
pepper powder     -  1/2 tsp
Water                   -  little

                                   
METHOD
Fry squid:

Clean the squid ,cut in round slices and dry the water.

Make the batter by using the "For preparing batter" ingredients.

Dip the sliced squids in it.

Heat some oil in a kadai.

Fry the squid rings in this oil.Do not fry altogether. Fry only little by little till crispy.



For gravy:

Chop all the vegetables and keep it aside.

In the same oil add chopped ginger to it and fry till golden brown.

Saute the chopped garlic also till golden brown.

Add chopped onions and green chilies to it and saute till golden brown.

Add pepper powder and paprika to it and saute it.

Add kashmiri chilly powder and saute it again.

When this becomes golden brown and crispy add the tomato ketchup to it and mix well.

Now add the honey to it.

Add little salt and mix well.

Now add the fried squid and toss it well

The masala should coat the squid.It is in a dry form.

Garnish with coriander leaves and serve.

Serve this as a starter.. Enjoy!!!!!!!


For video demo , you can watch utube channel "Mymoonz Kitchen"

 👇👇👇👇


https://youtu.be/EKPKMvDdIvQ

Carrot Cheese Cake ( No bake)

 A very tastey cheesecake which has buiscut layer on bottom, carrot and cream cheese mix on second layer and carrot syrup on top decorated with cherries and chopped almond.

Ingredients :

Carrot - 2 no.s
Paneer/cottage cheese - 1cup
Milkmaid - 1 cup
Sugar 3 tblspn
Cream - 1 cup
Jelatin - 4 tblspn
Buiscut - 15
Butter - 3 tblspn


Method:

Peel and cut the carrot and boil in half cup of water. Grind a fine paste and keep aside.

Meanwhile, dissolve gelatin in hot water. Allow to sit for 5 minutes.

Put unibic buiscuts in a bowl, and crush them with your hand until very fine crumbs form.Add butter, and stir until well combined.
Press the crumb mixture into a glass bowl spread and press flat. Chill crust in freezer at least 10 minutes.

Meanwhile, make the filling: Using a blender, blend half of carrot pulp, the cream cheese, condensed milk and sugar. When it becomes a smooth batter add in ¾ jelatin and cream and blend on slow pulse for 2 minutes. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.

On top:
 In a hot pan add in carrot pulp and and sugar. Mix and whisk until sugar melts. Pour this carrot mix into top and smooth the top. Decorate with cherries and crushed nuts. Chill for 3-4 hrs and serve.

Coconut Fish Curry

Ingredients

Fish (king fish) -½ kg
Chopped Onion- 1
Chopped Tomato- 1
Green chilli - 4 slit
Fenugreek seed/pwdr- 1 tspn
Ginger   -1 tspn
Red chilli pwder-1 tspn
Termeric pwdr- ½ tspn
Corriander pwdr- 1 tspn
Curry lvs - 5-10
Salt - required
Oil - 2 tspn
Water - ½(gravy)+½(coc pste)  cup

Method:

Heat oil in a pan and splutter fenugreek seed. Add chopped onion along with green chilli and salt.
When onion becomes soft add tomato and ginger. Stir for 4-5 min. Mix red chilli/kashmiri chilli, turmeric, corriander powder together  and make it into a paste. Then add fish and one cup of water and mix well. Close the lid and let it boil for some time.

By this time make a coconut paste. For that in a grinder add one cup of grated coconut with 1 tspn fennel ½tspn termeric powder and half cup of water. Grind well and keep aside.

Once it starts boiling add coconut to the pan and gently mix it.  Coook in low flame till oil starts appearing on the top. It will take approx 10-15 min for this. By this time fish will be cooked and gravy will be thick. Keep the pan closed for some time. Serve hot with rice rotti...

Tips:
Prepare this dish in meen chatti (earthen ware). It will taste best.

Mutabal with Spicy Chicken fry and Kubbus

Mutabal
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Ingredients
1 big eggplant
1/4 cup tahini
3/4 cup yogurt
3 gloves mashed garlic
1 teaspoon lemon juice
2 tablespoons olive oil
Salt to taste.

This is an easy cool dip perfect with meat dishes and summer meals. Eggpants are grilled and chopped or mashed.

Directions
1. Grill the eggplant until it's perfectly done and very soft all through. When they are done, let them dip in water then peel and clean them and put it in a colander to drain excess water.
In a mixer, add the other ingredients except the olive oil and blend well.
Transfer in a serving platter and drizzle with olive oil.
It tastes best when it is cool, so you can take it out of the refrigerator and set aside for 10-15 mintues before severing. Mutabal works great with grilled dishes such as
Kufta Kabab and kubbus rootti....

Home made thahini paste
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1/2 cup sesame seeds
3 to 4 tablespoons oil such as grape seed, canola or a light olive oil
Pinch of salt, optional

Directions
Toast Sesame Seeds (optional): Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a large plate and cool completely.

Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini's consistency. If It should be smooth, You may need to process for another minute or add the additional tablespoon of oil.
Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before
Using.

Chicken fry
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Chicken ½

Green chilli - 10 nos
Curry lvs, corriander lvs, mint lvs - 1 cup
Grind these and mix in chicken along with 2 tblspn of red chilli powder 1 tspn termeric powder 2 tblspn yogurt and required salt . Keep in refridgeration for 2-3 hrs.

Heat oil in a frying pan and add some curry leaves to it. Then put chicken pieces little by little and fry . Transfer to a serving plate and in the same pan saute chopped capaicum onion green chilli and some curry leaves . garnish with çapsicum and onion mix and serve hot.

Kubbus
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INGREDIENTS

• Maida -one cup
• Yeast 1-2 tspn.(soak in half cup of mlk or water)
• Salt as required
• Sugar ½ tspn
• Olive oil 2 tspn
• Water for making dough

Method:

1. Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
   Mix 2 cups flour, sugar, and salt in a bowl. Add yeast mixture and 3 tablespoons oil; kneed until dough forms a sticky ball. Transfer to lightly floured surface. kneed dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. punch down dough.  The dough is ready.
3. Roll the balls like chappathi/poori to get round shape (almost double the thickness of chappathi/poori) using a roller/press by spreading wheat flour over it.
4. Heat a flat non-stick pan on medium flame, place the kuboos on it and wait for a few seconds and turn it to the other side. This time you wait for little more time and turn it again. Now press it using a spoon as shown in the below figure so that it puffs up. Turn it again and press it. Remove from the pan when it puffs up.  
6. Keep it warm by covering it while cooking the remaining kuboos.
8. 
   

Serve mutabal with chicken fry and kubbus.

Fried Prawns Ada

Step by step picture direction

Boil 4 cups of water and add 2 cups of parboiled rice . 

Stir with a spatula and soak for at least 4-5 hrs. Then clean the rice and drain water. Add in half of one coconut grated, 10 shallots, 1 onion chopped, 2 cardamom, 3 cloves, and mix with rice. Grind this with less water. It should neither too loose nor too smooth. Then add required salt and tight it with some rice powder.  Keep aside.

Now we want to make a prawns masala for stuffing. For that we need,

Prawns - 150grms

Red chilli pwdr -2 tblsn

Termeric pwdr -1 tspn

Onion chopped - 2

Greenchilli -4

Grated coconut - 1 cup

Marnate prawns with red chili pwdr, turmeric powder and required salt. Heat oil in a pan and fry the prawns. Take it from oil and keep aside.

In the same pan add chopped onion green chili and saute for a while. Then add in prawns an mix well. Add in grated coconut and keep stir for 5 more minutes.Mix with chopped curry lvs and coriander lvs. Prawns masala is ready.

Now take the rice and make small balls. With the help of your hand flatten the ball and put some prawns masala into the center.

Take a steamer and and add some water in bottom vessel. Then put this stuffed ada on top and close the lid and steam until it cook.Cover and make an elongated shape. Or you can shape it as a ball. Make all the balls like this. You can serve like this as a snack or dinner. It s awesome taste when it fry in oil.

For frying, we need

 In a bowl , 2 tblspn of red chili powder,1 tspn of turmeric powder , required salt some curry lvs mix with little water. Heat oil in a kadai . Dip this prawns ada and fry it in hot oil. 

Serve hot with a sulaimani.

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