AroundTheKitchen

Ingredients: split chickpeas/ channa dal       -      1 cup (soaked for 1/2 hour OR  for soak 1 to 2 hours) Green chilli                               -     1   (Add green chilli as per your taste) Curry leaves                              -     8 to 10 Ginger                                       -     1 tsp finely chopped  Asafoetida powder/ hing            -  1/4 th tsp  Coconut                                    -   2 tbsp diced fresh  Salt to taste Oil for deep frying Optional ingredients: 1 onion- finely ch...

INGREDIENTS: Rava/Semolina/रवा                 -      180 grams Sugar/शकर                             -      150 grams B aking powder/बेकिंग पाउडर -      2 tsp Curd/दही                                 -      90 grams Oil/तेल                                     -     90 ml Milk/दूध                                    -   120 ml SIMPLE SUGAR SYRUP: Water/पानी                              - 1/2 cup Sugar/शकर                 ...

                                       ALOO SABZI                                                _______________________________ INGREDIENTS: oil/तेल                                     -        1 TBSP Mustard Seeds/rai/राय            -        1/2 TSP Cumin/Jeera/जीरा                   -         1 TSP Asafoetida/हींग                       -          1/4th TSP Green Chillies/हरी मिर्च          -         ...

KAPPA RUTTI INGREDIENTS: RICE - 2 CUPS COCONUT (SHREDDED) - 1/2 CUP SALT WATER METHOD: Soak RICE is water for 3/4 hours, after 3/4 hours, blend the soaked rice into a "Thick" paste, Add SHREDDED COCONUT into the blender with the rice paste and blend again, add SALT according to taste, consistency of the batter should be thick, add 1/2 cup of water, make sure the batter should still remain thick in consistency, KAPPA RUTTI is made in a Clay Pan heat the Clay Tawa on high flame for 1 min, pour 2 spoonful of batter on the clay tawa, cook rutti for 30 seconds on high flame until you see the bubbles appearing, cover with a lid after the bubbles appear and cook for another 30 seconds remove the lid and let it cook on low flame until cooked (30 seconds to 1 min) if the rutti is still raw in center, cover it again with a lid for another 1 min, remove from the tawa and KAPPA RUTTI is ready to serve FOR VIDEO RECIPE CLICK ON THE VIDEO LINK AB...

CHOCOLATE PEANUT BUTTER BARS INGREDIENTS: dark choco chips     -   डार्क चोको चिप्स (चॉकलेट) -  6 TBSP peanut butter           -   पीनट बटर                           -  3 TBSP biscuit                     -    बिस्कुट                               -  17 OR 1 WHOLE PACKET butter                       -    बटर                                    - 1 TBSP dessicated coconut   -  नारियल                                -  6 TBSP condensed milk       -   गाढ़ा दू...

CHOCOLATE BROWNIES INGREDIENTS: ALL PURPOSE FLOUR - 60 GRAMS SUGAR - 60 GRAMS COCOA POWDER - 15 GRAMS BUTTER - 30 GRAMS COFFEE - 1 TSP SALT - A PINCH DARK CHOCOLATE - 80 GRAMS VANILLA EXTRACT - 1/4TH TSP EGG - 1 METHOD: PREHEAT THE OVEN TO 180 DEGREE CELCIUS MELT DARK CHOCOLATE AND BUTTER ON A DOUBLE BOILER AFTER IT IS MELTED, ADD COFFEE POWDER AND TURN OFF THE FLAME ADD SUGAR AND MIX UNTIL COMPLETELY DISSOLVED AFTER THE SUGAR IS WELL COMBINED IN THE MIXTURE, ADD EGG AND STIR QUICKLY ADD VANILLA EXTRACT ADD ALL PURPOSE FLOUR/MAIDA, COCOA POWDER AND SALT INTO THE WET MIXTURE AND COMBINE UNTIL IT TURNS INTO A THICK BATTER GREASE THE BAKING TRAY WITH SOME BUTTER OR PLACE A PARCHMENT PAPER ON TH TRAY POUR THE BROWNIE BATTER ON TO THE TRAY AND SPRINKLE SOME CHOCOLATE PIECES OVER THE BROWNIE BATTER  BAKE THE BROWNIE FOR 15-20 MINS AT 180 DEGREE C. UNTIL A TOOTH PICK INSERTED COMES OUT CLEAN. 

 RASAM INGREDIENTS: (A) For Masala Coconut - 1/2 cup coriander seeds - 1 tbsp cumin seeds - 1 tsp curry leaf - 3/4 chilli - 3/5 mustard seeds - 1 tsp black pepper - 3/5 corns fenugreek seeds - 1/4th tsp turmeric - 1/2 tsp garlic - 3/4 cloves - 3 (B) Onion & Tomato paste -          1. Onion -1         2. Tomato - 2 (C) Dal (Cooked) - Moong dal 1/2 cup (D) Jaggery - 2 tsp        Tamrind - 2 tsp        Salt  METHOD : 1. Make a paste of all the dry masala. note : masala should be roasted 2. Cook onion and tomato for 3/4 mins in water,     let it cool down     and Make a paste of onion and tomato. 3. Cook dal in pressure cooker for 2 whistles or for 10/12 mins until mushy and fully cooked. 4. In a Pan, add the leftover water from onion and tomato stock and add 1 cup water 5. let the water boil...