Thursday, 16 June 2011

Pune bunts Recipes

GHEE PAYASAM / NEYPAYASAM

Ingredients:
  • Raw Rice:1 Cup
  • Coconut:2 tblsp (cut into thin long tiny bits)
  • Dry ginger (chukku) powder:1/2 tsp
  • Powdered Jaggery:4-5 Cups
  • Ghee:1-11/4 Cup
  • Elaichipowder:1/2 tsp
Procedure:
  1. Pressure cook rice. (Rice should be over cooked). For one cup of rice add 3 cups of water.
  2. Mix little water to the jaggery powder. Keep it on gas and stir continuously.
  3. When jaggrry dissolves, switch off the gas and strain.
  4. Now add this jaggery water to the cooker rice little by little and keep on fire.
  5. Add 2 ladles of ghee and let it boil.
  6. In 2 tblsps of ghee, fry the coconut bits until golden brown and add to the above mixture.
  7. Add dry ginger and elaichi powder along with the remaining ghee and let everything boil together until it reaches honey consistency.


ADHIRASAM

Ingredients:
  • Old raw rice:1 cup
  • Elaichi powder:1/2 tsp
  • Oil/ Dalda: for deep frying
  • Ghee/Butter:1 small lime size(or 2 tsp)
  • Jaggery: 3/4 cup
  • Dry ginger powder: 1/4 tsp(optional)
  • Khus khus:1/2-1 tsp(optional)
  • inch of salt

Procedure:
  1. Soak rice for 1 hour. Strain until dry. Powder it fine in mixie and sieve.
  2. Boil jaggery and water(water enough to immerse jaggery) stirring continuously until thakkali (tomato) padam consistancy.
  3. Test (pour little syrup in cold water and roll it with forefingers. it should not stick to the fingers, roll and the ball should be pliable).
  4. Add butter or ghee, remove from fire, add elaichi powder and dry ginger powder, pinch of salt and add the rice flour very quickly.
  5. Mix well without any lumps.
  6. Initially the dough will be slightly loose. After 1/2 hour it becomes like chapati dough. If it becomes hard, sprinkle little water and knead the dough smoothly. Can prepare on the same day or after 4-5 days for better taste.
  7. Add khus khus to dough or while flattening the adhirasam before deep frying. Can make 3 holes on the adhirasam with your fingers in order to cook, and fry the centre part well. (Can be prepared without holes also. This will puff like puri's).



ADAI


Ingredients:
  • Boiled rice:2 cups heaped (1 cup=200 gms)
  • Urad Dhal: 1 1/4 handfuls (Black full or white)
  • Red Chillies: 5 nos
  • Asafoetida: 1/4 tsp
  • Curry Leaves:1 tblsp
  • Chana Dhal: 2-3 handfuls
  • Thuvar Dhal:1 handful
  • Green Chillies: 4 nos
  • Salt:to taste
  • Til oil: for preparing adai
Yield : 12 Adais
Another Measurement:
Boiled rice: 2 cups, Thuvar Dhal: 1 cup, Chana Dhal: 3/4 cup, Urad Dhal:1/4 cup all the other ingredients are same as above.
Procedure:
  1. Soak rice for a minimum of 4 hours or overnight.
  2. Soak all the dhals for half an hour, before grinding the rice.
  3. Now grind the rice coarsely and remove.
  4. Add all the dhals along with green chillies, red chillies, asafoetida, salt and half of the curry leaves and whip it coarsely.
  5. Now add the coarsely ground rice and whip everything together once or twice. Remember it should not become a paste. Coarse grinding only.
  6. Now add the remaining chopped curry leaves to the batter. Mix well.
  7. Prepare adais. Adais will be slightly thicker than dosas.
  8. Make holes and pour oil in each hole.
  9. When slightly brown turn to the other side and again pour little oil in each hole. By doing this the adais will be crisp.
Note:
  1. If the batter becomes sour, can add finely chopped onion or chopped drum stick leaves/ methi leaves.
  2. We can also grind together coarsely(like rawa) and prepare the same in the above manner.
Optional:
Whole dhania: 1 tsp, Jeera: 1/2 tsp, Pepper corns: 8-10 nos, can also be added along with dhals. (Then reduce one or tow chillies).


POLLA VADAI

Ingredients:
  • Rice flour: 2 cups
  • Thuvar dhal: 1 handful
  • Red chillies: 4 nos
  • Coconut scrapings: 1 handful
  • Curry leaves: 6-7
  • Urad dhal: 1 handful
  • Green chillies: 3 nos
  • Salt: to taste
  • Asafoetida: 1/4 tsp
  • Oil: for deep frying

Procedure:
  1. Soak urad dhal and thuvar dhal for 1 hour and grind it along with green chillies, red chillies, salt, asafoetida, coconut scrapings and curry leaves.
  2. Grind it to a smooth mixture without adding much water.
  3. Now add the rice flour and prepare the mixture like puri dough (thick dough).
  4. Prepare lime size balls from the dough. Take a plastic sheet, apply oil on the plastic sheet, and flatten each ball thinly.
  5. Make a hole in the centre.
  6. Deep fry on both sides until golden brown.
  7. Remove and keep it on a tissue paper.


MULLU THENGUZHAL (MUTHU SARAM)

Ingredients:
  • Rice flour: 3 cups
  • Chutney dhal: 1 cup (dry roasted, powdered and sieved)
  • Asafoetida: 1/4 tsp
  • Oil: for deep frying
  • Salt: to taste
  • Butter: 1(big lime size)
  • White til: 3 tsp
Note:

If rice flour is prepared at home(fresh) then use 4 cups of rice flour. If the powder is slightly dry, then use 3 cups of rice flour.
Procedure:
  1. Mix all the ingredients by adding water little by little and knead like chappati dough.
  2. Heat oil in a kadai on high flame.
  3. When oil is very hot, take a lump of the above dough and put it in the mullu thenguzhal acchu and press in one circular motion or else prepare 3-4 small ones.
  4. Keep the gas on medium, turn the thenguzhal on both sides until crisp (see that, the bubbles stop).
  5. Then remove from oil.
Important Tip:
Whenever you prepare any murukku, first ensure that the gas is kept on high flame. Immediately after pressing the dough through the acchu, keep the gas on medium flame. Turn the murukku on both sides until light golden brown and remove the murukku from the oil.
Note:
In the begining there will be lot of bubbles in oil. Slowly the bubbles will subside. Then remove the murukku from oil. Repeat in the same way until all the dough is over.
This note is not only for murukku but also for any oil preparation.
Variation:
Dry roast 1/2 cup moong dhal until light golden in colour. On cooling powder and sieve (instead of phutane dhal powder add this powder) other things same as above.


METHI PULAV

Ingredients:
  • Methi leaves: 1 bunch
  • Onion:2 nos(big)
  • Garlic: 5-6 flakes
  • Tomato: 2 nos (big)
  • Sugar: 1/4 tsp
  • Coconut milk; 1 1/4 cup
  • Salt: 1 tsp(to taste)
  • Chopped Coriender leaves: 1 handful
  • CEC powder: 1/4 tsp
  • Green chillies: 2-3 nos
  • Carrot: 1 no
  • Basmati rice: 1 cup
  • Water: 3/4 cup
  • Oil and ghee: 2 tblsp each
Instead of water and coconut milk, can use full of coconut milk ( i.e. 2 cups).
Procedure:
  1. Grind chopped Coriander leaves and green chillies to a smooth paste by adding very little water and keep it aside.
  2. Heat a kadai. Add oil, ghee and thinly sliced onion.
  3. Fry till transparent.
  4. Add finely chopped tomato and stir for few seconds.
  5. Add cleaned and chopped methi leaves and the grounded Coriander paste.
  6. Now add rice, CEC powder, coconut milk, water, salt and sugar.
  7. When one boil comes, close it with a tight lid and keep it for 20-25 minutes on low flame.
  8. Decorate with grated carrot (raw).


COCONUT RICE

Ingredients:
  • Raw rice: 1 cup
  • Ghee; 1 tblsp
  • Jeera: 1/2 tsp
  • Cashewnuts: 6-8
  • Green chillies; 3-4
  • Salt: to taste
  • Bay leaf: 1 no
  • Oil: 1 tblsp
  • Cloves: 4
  • Grated coconut: 3-4 tblsp
  • Chopped coriender leaves: 1 tblsp
Procedure:
  1. Cook rice along with salt and bay leaf. ( Add salt when the rice is half cooked).
  2. Heat oil in a kadai. Add jeera and cloves.
  3. When it is half fried add chopped grean chillies and cashewnuts.
  4. When the cashewnuts become golden brown, add cooked rice, grated coconut and Coriender leaves.
  5. Eat this along with raita.
Variation:
Coconut can be fried until golden in colour and add to the rice.


SRILANKAN ALOO CURRY

Ingredients:
  • Potatoes: 1/2 kg
  • Onion: 2 nos(medium, thinly sliced)
  • Curry leaves: 5-6 nos
  • Salt: to taste
  • Garam masala powder: 1/2 tsp
  • Coconut milk: 2 tblsp
  • Jeera: 1/2 tsp
  • Green chillies: 1-2 nos
  • Chilli powder: 1/4 tsp
  • Turmeric powder: 1/4 tsp
  • Tamarind pulp: 1 tblsp
  • Oil: 2-3 tblsp
Procedure:
  1. Cut potatoes into small cubes and deep fry until light golden brown and keep it aside.
  2. Heat oil in a kadai. Add jeera. When it splutters, add onion, green chillies and curry leaves.
  3. Stir until the onion are transparent.
  4. Add turmeric powder, chilli powder, garam masala powder, fried potatoes, salt tamarind pulp and little water.
  5. Let everything boil together for 10 minutes.
  6. Lastly add coconut milk and let it be on the gas for 2 more minutes.

CORIANDER LEAVES COCONUT CHUTNEY

Ingredients:
  • Coconut: 3 tblsp
  • Salt: to taste
  • Green chillies: 2-3 nos (according to taste- to be fried in little oil before grinding)
  • Mustard: 1/4 tsp
  • Tamarind: 1-2 pieces( or little tamarind water)
  • Coriender leaves: 1 tblsp(level)
  • Asafoetida: 1-2 pinches
  • Oil: 1 tsp
Procedure:
  1. In 1 tsp oil, fry the green chillies for 2-3 minutes.
  2. Remove the chillies and grind it along with other ingredients.
  3. In the same oil, season with mustard and asafoetida. Can add 1 broken red chilli(optional)
  4. Fry in little oil 3-4 red chillies, 1 pinch of asafoetida and 1 small onion.
  5. Fry until the onion becomes transparent.
  6. Grind it along with 3-4 tblsp of coconut, salt and 1 piece of tamarind to a paste. chopped coriender leaves(1/2 tsp) for decoration(optional).
Note: optional: 1 bit of tamarind can be ground with the other ingredients. Instead of tamarind, can use very little curd.

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