Suzy's kitchen

 Perfect South Indian Dal recipe Ingredients:   toor dal :100 gms tomatoes   :3 medium sized green chilli :2 lemon juice : 2 to 3 tspn Ingredients for Tadka : mustard seeds  :1/2 teaspn cumin seeds     :1/2 teaspn hing : 1 pinch dried red chilli  :2 curry leaves :2strands chopped coriander leaves: 1 tb spn oil :2 tbspn salt as required. Preperation Method:  1.wash dal and then cook dal along with chopped tomatoes and chopped green chilli.  2.after dal is well cooked remove from heat. then add salt and mash cooked dal adding a little water.  3.heat oil in a pan.  4.add mustard seeds, cumin seeds, red dried chilli and hing.  5.when they started crakle, add curry leaves.  6.add this tadka to mashed dal .  7.finally add lemon juice to dal and garnish with chopped coriander. 

Sesame badam Laddu: Ingredients: Sesame Seeds  3/4 Cup Almonds 10 Jaggery  1/2 Cup – 3/4 Cup (Grated) Method of preparation: Soak almonds in water and microwave for a minute. Peel the skin and let the almonds dry. Roughly chop the almonds and keep aside. Heat a heavy bottomed pan on low heat, add sesame seeds and fry till they turn light golden in color. Remove from heat and cool the sesame seeds to room temperature. Grind almonds into fine powder using a grinder. Then add the sesame seeds and grind again into powder. Finally add the sufficient grated jaggery and grind well. Remove the ground mixture onto a plate. Take lemon sized portion of ground sesame mixture and roll into tight laddu with help of hands. Store the formed sesame almond laddu in a jar and they stay fresh for couple of weeks. Serve sesame almond laddu as necessary. . Note: . Choose soft jaggery if possible to ease the laddu making. If you have hard jaggery, you can melt with few tsps of

Bread Potato Vada Ingredients: Brown Bread Slices 4 Potato 1 Besan  / Gram Flour 2 Tbsps Onion 1/2 Small Plain  Yogurt  1 Tbsp Green Chiles 1 – 2 Cumin Seeds  a big Pinch Salt to Taste Oil for Deep Frying Method of preparation: Firstly mash the boiled and peeled potatos. Remove the crusts of the bread and tear the bread. Soak the bread in little water for few minutes to soften it up. Squeeze the water out of the bread. In a mixing bowl, mix together squeezed bread, yogurt, besan, crumbled potato, onion, green chillies, cumin seeds and salt. Adjust seasonings if necessary and take a big spoonful of above mixture and form into soft ball and press the ball between palms to form a disk. Repeat the same with remaining bread potato vada mixture. Heat oil in a deep frying pan on medium low heat. Carefully drop the prepared bread potato vada into hot oil. Repeat the same until surface of the oil is filled up. Fry the bread potato vada on both sides till go

Mixed Dal Vada Ingredients: Chana Dal  1/2 Cup Urad Dal  1/8 Cup Moong Dal  1/8 Cup Raw Rice 1 Tbsp Ginger  1 inch Piece (finely chopped) Green Chiles 2 – 3(chopped) Onion 1 Small (chopped) Coriander Seeds  1 tsp Cloves 4 Cardamom  1 Cinnamon  1 inch Piece Oil for Deep Frying Method of preparation: Soak chana dal, urad dal, moong dal, rice in enough water for around 4 – 6 hours Grind the coriander seeds, cloves, cardamom, cinnamon into fine powder using spice grinder. Grind the soaked dals, ginger, salt into coarse paste using a blender. Add least amount of water only if necessary while grinding the dals. In a mixing bowl, mix together chopped green chiles, chopped onion, ground spice powder, mixed dals coarse paste and salt (if necessary). Heat oil in a deep fying pan on medium low heat. Take a lemon sized portion of the mixed dal mixture and form into small ball. Flatten the ball on the palm of your left hand and slowly drop into hot oil. Repea

                                 kadai paneer gravy recipe PRINT INGREDIENTs: main ingredients: ·          250 to 300 gms paneer/cottage cheese ·          1 small to medium capsicum/green bell pepper ·          1.5 inch ginger, chopped + 7-8 medium sized garlic, chopped, crushed in a mortar-pestle to a fine paste. ·          1 to 2 green chilies, chopped ·          2 medium sized onions, 100 gms, finely chopped ·          7 medium to large tomatoes, 500 to 550 gms tomatoes (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender) ·          ¾ to 1 tsp garam masala powder ·          ½ tbsp crushed kasuri methi/dry fenugreek leaves ·          ½ to ¾ cup water ·          2 tbsp cream (optional) ·          2 to 3 tbsp oil or ghee or butter ·          a few chopped coriander leaves for garnish ·          salt as required for the kadai masala: ·          5 tsp coriander seeds ·          4 to 5 dry kashmiri red chilies, if using any other v

Badam Halwa Ingredients: Almonds 1 Cup Sugar 1 1/2 Cups Milk 1/2 – 3/4 Cup Cardamom  Powder a big Pinch Ghee 1 Tbsp Method of preparation: Take a handful of almonds aside. Slice some almonds for garnish. Soak almonds in warm water for couple of hours. Peel the skin off of the almonds and grind the peeled almonds along with reserved almonds into smooth paste with enough milk. Heat a heavy pan on medium heat, add almond paste. Stir briefly and add the sugar and cardamom powder. Cook on low – medium flame for the almond paste to come together. Keep stirring the almond paste to avoid scorching. When the halwa comes together and stops sticking to the sides of the pan, remove from heat. Stir in ghee and remove the almond halwa from heat. Once halwa is cool enough to handle, form it into desired shape and garnish with sliced almonds. Notes:   Make sure to stir the almond paste well. Suggestions:   Make sure halwa doesn’t stick to the sides of the pan before re

Rawa Dosa Ingredients: Semolina/ Rawa  2 cups Rice flour 1 cup Asafoetida  1 tsp Salt to taste Ginger  1 inch piece Green chillies 4 Peppercorns 2 tsps Cumin seeds 1 tsp Ghee 2 tbsps Oil as required Method of preparation: Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies. Blend rawa, rice flour and 3-4 cups of water to make a thin batter. Add chopped ginger, green chillies, sufficient salt and asafoetida. Crush peppercorns and cumin seeds. Heat ghee in a pan and fry crushed peppercorns and cumin seeds lightly. Add to batter and stir well. Lightly greese non stick tawa. When its hot, pour a laddle full of batter in circular motion starting from the outside of tawa. Pour a tsp of oil around and on dosa and cook till it is crisp and golden in colour. FIip on other side and let it cook for few seconds. Remove and serve hot. Notes:   You can add cilantro, cashews, carrot or anything you wish to the batter.

Badam Milk:  Soak almonds or badam in water and peel off the skin. These almonds are then ground into fine paste and added to the milk. The milk with the almond paste is boiled for sometime and sweetened. Garnish with chopped nuts or rose petals. Makes: 3 Cups of Almond Milk Ingredients: Milk 4 Cups Almonds 15 – 20 Green  Cardamom  1 Almond Essence 2 – 4 drops Saffron  4 – 8 Strands Pistachios 4 Sugar 1/2 Cup or more Method of preparation: Lightly bruise the green cardamom and remove all the seeds. Crush all the green cardamom seeds into fine powder. Finely chop pistachios and slice almonds for garnish.