My friend sunu gave me this recipe .So i tried and it came out well…Its very easy to make and also tastes really good… So thought of sharing it with u ..Children will definitely love this nankutt…So thanks to my dear friend sunu for giving me this recipe…
Maida – 2cups
Sugar – 1 cup (Powdered)
Dalda- 1 cup
Salt – 1 pinch
Makes approx…40 min
To a vessel add powdered sugar & dalda and mix them and knead to a very smooth texture…..To this add the maida ,semolina & salt d fold in very softly….So that it
forms very soft & smooth dough…Make small balls of the dough & flatten
slightly.Garnishing with dry fruits is optional.Place it on a baking dish…Bake it in an oven which is preheated to 180 degree centigrade for 15 minutes.. After 15 minutes switch off the oven and remove the baking dish …Then transfer this to a serving plate
In a blender grind coriander leaves,ginger ,garlic d turmeric powder to a fine paste..Keep it a side..Marinate the fish pieces with salt and keep it for 15 minutes.
Heat oil in a kadai and saute the onion ..Then add the fine paste to the onion and saute till its raw smell goes..Then add chilly powder ,tomato ,salt and green chilly one by one ..Saute well..When the water is completely gone then add the fish pieces on the gravy and saute well …Fry both the sides by turning both sides carefully …Then add water and close the kadai with a lid and boil well..When start to boil simmer the fire..When the gravy thickens the fish mugalay its ready to use…
Cleaned Fish pieces-4 cut into medium sized round pieces
Ginger-very small piece (minced )
Garlic-10 cloves( minced )
Tomato-2 med chopped
Small onion -20-25(chopped)
Kashmiri chilly powder-21/2tsp
Roasted jeera powder-one pinch
Roasted fenugreek powder-one pinch
Marinate the fish with 1tsp chilly powder,turmeric powder ,salt , lemon juice and keep it aside for 2 hours .
Heat oil in a kadai .Splutter mustard seeds,fenugreek seeds and curry leaves .Now add chopped small onion ,ginger ,garlic and saute till the raw smell goes ..Now add chilly powder (2tsp or according to ur taste ),coriander powder and saute for 1 minute in low flame .Add tomato pieces into this and saute till its cooked ..Add the tamarind water (soak tamarind in 3 cups of warm water for 10 minutes and drain the water ) and salt .Boil the mixture .Now cook it for about 15 minutes in low flame. Add the fish pieces one by one .Just rotate the kadai slowly .Close the kadai and cook the fish for 10 minutes in low flame .Open the kadai and increase the flame and cook for another 5 minutes .By that time u will get semi medium gravy ..Now remove from the fire ..Sprinkle jeera powder and fenugreek powder .(If u want u can increase amount of powders ).let the curry cool down and serve with rice
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Mix all the ingredients except oil ..Marinate the chicken pieces for min half an hour …Then heat the oil in a pan and fry the chicken ..Fry till the chicken is cooked and soft…Then remove from the oil and drain ..Serve hot …
Wash the prawns properly ..Don`t remove the shell and the head..Remove the vain carefully …Then marinate the prawns with ginger -garlic paste ,green chilly paste ,turmeric powder,salt and lime juice for 8 hours ..
Then take a kadai and add the marinated prawns and close the kadai with a lid ,and cook it for 5 min s in low flame..(with out water …)
Now heat oil in a kadai and add lots of curry leaves,then add finely chopped big onion and small onions , saute them well ..When it become brown in colour then add garama masala , chilly powder d salt and stir well ..Finally add the cooked prawns,mix them well and fry it ..Fry it till the brown color comes…So ur tiger prawns is ready to serve ..Serve hot ..
While eating remove the shell and the head !!!I didn`t get Tiger prawns ,so here i used ordinary prawns ..
Capsicum-1/4 cup(red and green color,cut into small pieces)
Ginger -finely sliced
Big onion-1cup( finely chopped)
Heat butter in a pan and sprinkle maida into it ..Stir continuously and soon add water (1/2cup)..Stir well to avoid lumps.When it become thick remove from the fire and filter if necessary.Then add tomato sauce ,sugar,vinegar and salt to the thick gravy ,mix well.Again put it on the fire..If u want more colour ,u can add red food colour into that sauce …(mix colour in cold water and add).So now ur sweet and sour sauce is ready ..
Marinate small chicken pieces with salt and turmeric powder ,keep a side for 1/2 hour ..Then deep fry and drain…
Steam carrot ,capsicum and celary for 5 mins ..(Steam till the raw smell goes)..
Heat oil in a pan .Saute garlic ,ginger ,green chilly and onion…Then add the steamed vegetables and saute for 1 minute ..Now add sweet and sour sauce and mix well..Lastly add fried chicken pieces and mix well with the sauce and vegetables.Cook for 2 more minutes in low flame …So Ur tasty sweet & sour chicken is ready to serve ..Serve hot ..
Cut the chicken into small pieces.Wash them properly with vinegar and salt . Drain and keep it aside.
Heat oil in a pan ,add cinnamon and cloves, saute for 1 minute.Then add ginger garlic paste .
Saute for another 1 minute in medium flame .
Then add chopped onions along with salt . Add curryleaves and green chilli .Mix well
Saute till the onion become translucent.
Now add turmeric powder and chilli powder .mix well and saute till raw smell goes .
Now add pepper powder and mix..
.Now its time to add the chicken pieces.Mix them well ..
Then close the pan with a lid and cook the chicken pieces in medium flame ..
Stir in between .
When done then open the pan and add the crushed pepper and mix well, and fry in the oil for another few minutes…
So now ur pepper chicken fry is ready to serve ….Transfer it to a serving Dish ….
Dissolve china grass in little hot water ..Keep a side.Dissolve custard powder in cold milk (1/2 cup) to a very smooth paste with-out any lumps.Boil milk(3 cup) with 11 Tbsp of sugar.Pour the custard – milk into the boiling milk and stir continuously until slightly thickens.Remove from the fire .. Then pour the dissolved china grass into the custard mixture and mix well stir continuously .Strain and keep this a side and let it cool….
For Caramel –
Take a vessel,add sugar and water into its ..Dissolve the sugar and put the vessel on fire..Stir till it become brown in colour.Turn off the fire ..cool the caramel…..
Take a setting dish and spread the caramel completely in the dish .Pour the custard over the caramel and allow it to set .When cool, turn it over on to a flat serving dish… Now ur caramel custard is ready to have …
U can take small moulds to set the custard, and u can also keep it in the fridge for setting …If u dont have china grass then use gelatin instead of it…
Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .
Ada-200gm( small ada)
Sugar – according to ur taste)
At first pour milk and sugar to a pressure cooker and allow to boil ,stirring occasionally.
When started to boil , close the cooker and cook the milk in very very low flame for 1 hour with the whistle ..
Then switch off the fire and let the pressure settle down.
Mean while boil water in a vessel and then add ada .
Cook till the ada become very soft to touch ..
Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …
Then take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.
Stir well for 5 min in medium heat and then add sugar (according to ut taste ) and salt …
Stir well for 15 to 20 minutes .
By that time the pressure will be normal,so open the cooker ..
Now u can see the milk to be in pale pink color..
So add the milk to the ada and mix well .
At this point u can see the ada lumps in the milk..
So using two spatulas slowly press the ada lumps so that it will be separated from each other ..
Stir the payasam till it reduced to about 2 L
(Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .
It is tastier than thick payasam (anyway that depends up on person to person)…
So ur delicious palada pradhaman is ready
Note : In authentic sadya palada pradhaman we never use ghee ..only ada ,milk and sugar .. But its very difficult to make ,so I am doing this ..
The taste is not exactly the same still do 90% justice 🙂
The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..