Ingredients :
500 ml ricotta cheese
3 cup milk powder
1 cup sugar
¼ lb butter
Method :
Mix everything including the ¼ lb butter in a microwaveable dish
Heat in the microwave cook for 5 minutes.
Stir it and cook again for 5 minutes.
Pour the mixture in the plate.
Cut into squares. Ready to serve.
Saturday, October 27, 2007
D..Coconut Snow Balls
PROCEDURE:take a non-stich frying pan and put 2 cups of sweetened coconut and fry it for 5 min.next add milk maid little by little untill the coconut mix gets thick.now remove the pan from fire and take small amount of this mixture and make into small lemon size balls.now roll this coconut ball in dry coconut powder. now yummy coconut balls are ready to serve.
Missi Roti
Missi Roti
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Note: It can also be cooked in an oven or tandoor.
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Note: It can also be cooked in an oven or tandoor.
Makai Paratha/Thepla(Photograph)
Ingredients
..Corn flour
..Wheat flour
..Hing
..Oil
..Salt
..water
..Sugar
Mix well.Knead a dough make parathas
Palak Thepla
Preparation Time: 20-30mins
Serves - 10 to 12 Theplas
Ingredients:
Wheat flour - 2 cups
Gram flour - 1 tbsp
Palak - 1/2 cup
Buttermilk - to knead
Salt - to taste
Chopped Garlic - 1/4 tbsp
Chilli powder - 1 tbsp
Hing - 1/8 tbsp
Cumin seeds - 1 tbsp
Coriander powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp
How to make:
1. Mix all the ingredients listed above including the oil into a dough. I used buttermilk for kneading as per the original recipe.
2. Once it became a dough, oil it again from the top and knead atleast 3 times.
3. Make small balls out of the dough and roll out as rotis.
4. Place on a hot griddle, roast and drizzle oil, to shallow fry the Theplas on medium-low heat.
5. Serve with any kind of pickle or Masala Dahi.
Masala Dahi: Dry roast some cumin seeds & black pepper. and make them into fine powder. Mix salt and this powder to well-beated curd to make Masala Dahi.
Serves - 10 to 12 Theplas
Ingredients:
Wheat flour - 2 cups
Gram flour - 1 tbsp
Palak - 1/2 cup
Buttermilk - to knead
Salt - to taste
Chopped Garlic - 1/4 tbsp
Chilli powder - 1 tbsp
Hing - 1/8 tbsp
Cumin seeds - 1 tbsp
Coriander powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp
How to make:
1. Mix all the ingredients listed above including the oil into a dough. I used buttermilk for kneading as per the original recipe.
2. Once it became a dough, oil it again from the top and knead atleast 3 times.
3. Make small balls out of the dough and roll out as rotis.
4. Place on a hot griddle, roast and drizzle oil, to shallow fry the Theplas on medium-low heat.
5. Serve with any kind of pickle or Masala Dahi.
Masala Dahi: Dry roast some cumin seeds & black pepper. and make them into fine powder. Mix salt and this powder to well-beated curd to make Masala Dahi.
Oondhiyu
Oondhiyu
Style: Gujarati
Ingredients
1/2 kg. Surti papdi
1/2 kg. purple yam (kand)
1/2 kg. yam (kand)
250 grams small potatoes
250 grams sweet potatoes (shakkariya)
250 grams small brinjals
3 bananas
1 recipe methi muthias
1 tablespoon carom seeds (ajwain)
2 teaspoons green chilli-ginger paste
1/4 teaspoon soda-bi-carb
To be ground into a masala
1/2 fresh coconut, grated
3/4 cup chopped cilantro.
1/2 cup green garlic, chopped
4 teaspoons coriander-cumin seed powder (dhana-jeera)
1 tablespoon green chilli-ginger paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste
1/4 teaspoon asafoetida (hing)
6 tablespoons oil
Method
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Wash the papdi, put the carom seeds, soda bi-carb and salt and mix well.
3. Peel the purple yam, yam and sweet potatoes and cut into big pieces.
4. Peel the potatoes.
5. Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat the oil in a pressure cooker and add asafoetida.
9. Add the Surati papdi, potatoes, yam, purple yam and brinjals and 1/2 cup of water and pressure cook for 2 whistles.
10. Allow the steam to escape and open the pressure cooker.
11. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
12. Cook on a slow flame till the bananas are tender, stirring occasionaly.
13. Serve hot.
Serve with puris and shrikhand.
Style: Gujarati
Ingredients
1/2 kg. Surti papdi
1/2 kg. purple yam (kand)
1/2 kg. yam (kand)
250 grams small potatoes
250 grams sweet potatoes (shakkariya)
250 grams small brinjals
3 bananas
1 recipe methi muthias
1 tablespoon carom seeds (ajwain)
2 teaspoons green chilli-ginger paste
1/4 teaspoon soda-bi-carb
To be ground into a masala
1/2 fresh coconut, grated
3/4 cup chopped cilantro.
1/2 cup green garlic, chopped
4 teaspoons coriander-cumin seed powder (dhana-jeera)
1 tablespoon green chilli-ginger paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste
1/4 teaspoon asafoetida (hing)
6 tablespoons oil
Method
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Wash the papdi, put the carom seeds, soda bi-carb and salt and mix well.
3. Peel the purple yam, yam and sweet potatoes and cut into big pieces.
4. Peel the potatoes.
5. Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat the oil in a pressure cooker and add asafoetida.
9. Add the Surati papdi, potatoes, yam, purple yam and brinjals and 1/2 cup of water and pressure cook for 2 whistles.
10. Allow the steam to escape and open the pressure cooker.
11. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
12. Cook on a slow flame till the bananas are tender, stirring occasionaly.
13. Serve hot.
Serve with puris and shrikhand.
Friday, October 26, 2007
Types of Tea/Coffee
#..Basil(Tulsi) Tea
Ingredients:
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
How to make basil tea:
* In a small tea pan bring water and basil leaves to boil.
* Lower the heat and allow to brew for 3-4 minutes.
* Now add the tea leaves or tea bags and sugar as per taste.
* Bring to boil.
* Turn off the heat and strain it into cups and add milk as per your taste.
#.. Spiced Tea
Ingredients:
21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired
How to make spiced tea:
* Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
* Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
* Add the milk and sugar and boil, remove from the heat.
* Strain and serve piping hot.
#..Rose Tea
#..Sandal Tea
#..Ginger Tea
#..Clove Tea
#..Ice Tea
Can try Ice tea with different essences into it like
Mango Flavor
Vanilla
Hazzelnut
#..Green Tea
#..Cold Coffee
Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice
How to make cold coffee:
* Dissolve instant coffee powder and sugar in boiling water and allow to cool.
* Blend the the coffee mixture and milk in a blender for few seconds.
* Add cream and crushed ice.
* Blend for another few seconds till it becomes frothy.
* Serve chilled.
#..Elaichee Coffee
#..Jaifal Coffee
Ingredients:
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
How to make basil tea:
* In a small tea pan bring water and basil leaves to boil.
* Lower the heat and allow to brew for 3-4 minutes.
* Now add the tea leaves or tea bags and sugar as per taste.
* Bring to boil.
* Turn off the heat and strain it into cups and add milk as per your taste.
#.. Spiced Tea
Ingredients:
21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired
How to make spiced tea:
* Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
* Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
* Add the milk and sugar and boil, remove from the heat.
* Strain and serve piping hot.
#..Rose Tea
#..Sandal Tea
#..Ginger Tea
#..Clove Tea
#..Ice Tea
Can try Ice tea with different essences into it like
Mango Flavor
Vanilla
Hazzelnut
#..Green Tea
#..Cold Coffee
Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice
How to make cold coffee:
* Dissolve instant coffee powder and sugar in boiling water and allow to cool.
* Blend the the coffee mixture and milk in a blender for few seconds.
* Add cream and crushed ice.
* Blend for another few seconds till it becomes frothy.
* Serve chilled.
#..Elaichee Coffee
#..Jaifal Coffee
Monday, October 22, 2007
Spinach and Potatoes Masala
Spinach and Potatoes Masala
* 1 cup fresh, washed spinach
* 1 large potato - diced
* 2 small tomatoes - diced
* 2 tsp salt
* 1 tsp sugar
* ¼ tsp tamarind extract ( available in Indian stores)
* 3 green chillies - deseeded, minced
* a large piece of ginger - minced
* ¼ tsp cumin seeds
* 1 tblsp olive oil
Cut the washed spinach into little pieces.
Mix diced tomatoes, chillies, sugar, salt, tamarind extract and ginger in a blender well into a paste.
Keep a non-stick frying pan on heat and add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add cut spinach and diced potatoes and fry until the potatoes are cooked.
Add the blended mixture and stir well.
Raise the heat to high, cook for 5 minutes.
Remove from heat and serve hot with rice or rotis.
* 1 cup fresh, washed spinach
* 1 large potato - diced
* 2 small tomatoes - diced
* 2 tsp salt
* 1 tsp sugar
* ¼ tsp tamarind extract ( available in Indian stores)
* 3 green chillies - deseeded, minced
* a large piece of ginger - minced
* ¼ tsp cumin seeds
* 1 tblsp olive oil
Cut the washed spinach into little pieces.
Mix diced tomatoes, chillies, sugar, salt, tamarind extract and ginger in a blender well into a paste.
Keep a non-stick frying pan on heat and add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add cut spinach and diced potatoes and fry until the potatoes are cooked.
Add the blended mixture and stir well.
Raise the heat to high, cook for 5 minutes.
Remove from heat and serve hot with rice or rotis.
Spicy Fried Spinach
Spicy Fried Spinach
* 1 or 2 bunches spinach, (ab. 1 lb. after removing stalks)
* 2 Tabl. oil/margarine
* 2 Tabl. oil
* 2 lg. onions, finely sliced
* 2 cloves garlic, finely chopped
* 1 teas. finely grated fresh ginger
* 1 teas. cummin seeda
* 1/2 teas. black cummin seeds, opt.
* 1/2 teas. ground cummin
* 1/2 teas. ground coriander
* 1/2 teas. ground tumeric
* 1 teas. chilli powder, opt.
* 1 teas. salt, or to taste
Wash spinach well in several changes of water and remove tough stalks.
Heat oil/margarine and oil in a large saucepan and fry the onion until goldem, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing.
Toss in the spicy mixture, then turn heat very low and cook incovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads.
* 1 or 2 bunches spinach, (ab. 1 lb. after removing stalks)
* 2 Tabl. oil/margarine
* 2 Tabl. oil
* 2 lg. onions, finely sliced
* 2 cloves garlic, finely chopped
* 1 teas. finely grated fresh ginger
* 1 teas. cummin seeda
* 1/2 teas. black cummin seeds, opt.
* 1/2 teas. ground cummin
* 1/2 teas. ground coriander
* 1/2 teas. ground tumeric
* 1 teas. chilli powder, opt.
* 1 teas. salt, or to taste
Wash spinach well in several changes of water and remove tough stalks.
Heat oil/margarine and oil in a large saucepan and fry the onion until goldem, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing.
Toss in the spicy mixture, then turn heat very low and cook incovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads.
Kashmiri Spinach
Kashmiri Spinach
Serving Size: 6
* 5 Tb Oil
* 1/8 Ts Asafetida (hing), ground
* 2 1/2 Lb Spinach, washed, chopped
* 1/2 Ts Turmeric, ground
* 1/2 Ts Cayenne pepper
* 1 1/4 Ts Salt
* 1/4 Ts Garam masala (see below)
* Garam Masala
* 1 T Black cumin seeds
* 1 T Cloves, whole
* 1 Tb Cardamom seeds, shelled
* 1/3 Nutmeg, whole
* 1 Cinnamon stick, 2", broken
Masala: Grind the spices very fine in a coffee grinder or spice grinder.
Heat the oil in a very large pan over a high flame.
Put in the asafetida and then all the spinach.
Stir the spinach around.
Add the turmeric, cayenne pepper, salt, and baking soda.
Continue to cook and stir until the spinach has wilted.
Add 2 cups of water.
Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left.
Stir a few times during this period.
Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook, uncovered, for another 10 minutes.
Sprinkle the garam masala over the top and mix.
Serving Size: 6
* 5 Tb Oil
* 1/8 Ts Asafetida (hing), ground
* 2 1/2 Lb Spinach, washed, chopped
* 1/2 Ts Turmeric, ground
* 1/2 Ts Cayenne pepper
* 1 1/4 Ts Salt
* 1/4 Ts Garam masala (see below)
* Garam Masala
* 1 T Black cumin seeds
* 1 T Cloves, whole
* 1 Tb Cardamom seeds, shelled
* 1/3 Nutmeg, whole
* 1 Cinnamon stick, 2", broken
Masala: Grind the spices very fine in a coffee grinder or spice grinder.
Heat the oil in a very large pan over a high flame.
Put in the asafetida and then all the spinach.
Stir the spinach around.
Add the turmeric, cayenne pepper, salt, and baking soda.
Continue to cook and stir until the spinach has wilted.
Add 2 cups of water.
Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left.
Stir a few times during this period.
Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook, uncovered, for another 10 minutes.
Sprinkle the garam masala over the top and mix.
Lentil & Spinach
Lentil & Spinach
(Tuvar Daal n Spinach)
Style : North Indian
Good for health Tastes good
* Frozen Spinach - 250 gms
* Split Peas (or can use Toor Dhal) - 1 cup
* Olive Oil - 1 tsp
* Chilli Powder - 1/2 to 1 tsp depending on how hot you need
* Salt - to taste
* Cumin Powder - 1/2 tsp
* Coriander Powder - 1/2 tsp
* Turmeric - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Lemon Juice - few drops (optional)
* coriander leaves, curry leaves and coconut to garnish
Cook split peas in pressure cooker or boil it on stove still soft. Thaw and cook spinach in microwave for about 5 to 7 minutes on High.
Heat a shallow pan, add olive oil and splutter mustard seeds. Then add the peas and spinach. Boil for a couple of minutes. Add all ingredients except lemon juice. Bring it to boil. Turn off the stove. Add lemon juice. Garnish with fresh coriander and curry leaves and desiccated or fresh grated cocunut.
Tastes nice with chapathi and hot rice
(Tuvar Daal n Spinach)
Style : North Indian
Good for health Tastes good
* Frozen Spinach - 250 gms
* Split Peas (or can use Toor Dhal) - 1 cup
* Olive Oil - 1 tsp
* Chilli Powder - 1/2 to 1 tsp depending on how hot you need
* Salt - to taste
* Cumin Powder - 1/2 tsp
* Coriander Powder - 1/2 tsp
* Turmeric - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Lemon Juice - few drops (optional)
* coriander leaves, curry leaves and coconut to garnish
Cook split peas in pressure cooker or boil it on stove still soft. Thaw and cook spinach in microwave for about 5 to 7 minutes on High.
Heat a shallow pan, add olive oil and splutter mustard seeds. Then add the peas and spinach. Boil for a couple of minutes. Add all ingredients except lemon juice. Bring it to boil. Turn off the stove. Add lemon juice. Garnish with fresh coriander and curry leaves and desiccated or fresh grated cocunut.
Tastes nice with chapathi and hot rice
S..Minced Spinach and Cilantro Masala
Minced Spinach and Cilantro Masala
Style : South Indian(Karnataka)
* 2 cups of fresh, washed spinach
* ½ cup washed cilantro leaves
* 1 small green chilli - diced
* small piece of ginger - diced
* ½ tsp salt
* ½ tsp cumin seeds
* 1 tblsp coconut powder
* ½ tblsp olive oil
* 5 - 6 mint leaves - for that final touch!
Keep a medium-sized frying pan on heat, add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add chillies and ginger and fry until the ginger becomes light-brown.
Now, add the cut spinach leaves, mix well and cook until they become soft and lose their moisture.
Remove from heat and keep aside for about 10 minutes , allowing it to cool.
In a blender, put the cooled spinach, cilantro and all the other ingredients.
Blend very well so that the spinach leaves mix with all the spices to form a smooth paste.
Add a little water if required.
Garnish with mint leaves and transfer to a serving dish.
Optional serving: This dish has a lovely green hue when cooked well.
It can also be served as an appetizer at the beginning of the meal.
Just add ½ cup of water , mix well and serve in soup bowls
Style : South Indian(Karnataka)
* 2 cups of fresh, washed spinach
* ½ cup washed cilantro leaves
* 1 small green chilli - diced
* small piece of ginger - diced
* ½ tsp salt
* ½ tsp cumin seeds
* 1 tblsp coconut powder
* ½ tblsp olive oil
* 5 - 6 mint leaves - for that final touch!
Keep a medium-sized frying pan on heat, add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add chillies and ginger and fry until the ginger becomes light-brown.
Now, add the cut spinach leaves, mix well and cook until they become soft and lose their moisture.
Remove from heat and keep aside for about 10 minutes , allowing it to cool.
In a blender, put the cooled spinach, cilantro and all the other ingredients.
Blend very well so that the spinach leaves mix with all the spices to form a smooth paste.
Add a little water if required.
Garnish with mint leaves and transfer to a serving dish.
Optional serving: This dish has a lovely green hue when cooked well.
It can also be served as an appetizer at the beginning of the meal.
Just add ½ cup of water , mix well and serve in soup bowls
Spinach Karakli
Spinach Karakli (Karnataka)
Style : South Indian
Number served: 4
Cooking time: 15 minutes
* Spinach (3 1/2 cups of chopped spinach)
* Tamarind
* green chillies ( 1-2)
* Ajwain seeds ( 1/4th teaspoon)
* Garlic flakes ( 10-12 )
* Coconut ( one spoon..optional)
Boil Spinach with very little water, salt and tamarind and keep aside.
Roast Ajwain seeds along with green chillies.
Grind roasted Ajwain seeds, green chillies with Coconut and spinach.
Now on a pan bring the ground substance to a boil.
Finally season with mustard and garlic.
Karkali should not be watery, it should be thick in consistency. It can be eaten with rice or Chapaties.
Style : South Indian
Number served: 4
Cooking time: 15 minutes
* Spinach (3 1/2 cups of chopped spinach)
* Tamarind
* green chillies ( 1-2)
* Ajwain seeds ( 1/4th teaspoon)
* Garlic flakes ( 10-12 )
* Coconut ( one spoon..optional)
Boil Spinach with very little water, salt and tamarind and keep aside.
Roast Ajwain seeds along with green chillies.
Grind roasted Ajwain seeds, green chillies with Coconut and spinach.
Now on a pan bring the ground substance to a boil.
Finally season with mustard and garlic.
Karkali should not be watery, it should be thick in consistency. It can be eaten with rice or Chapaties.
P..Tangy Spinach(Photograph)
Tangy Spinach
Style : Punjabi/North Indian
* 1 packet or equivalent fresh spinach
* 1 onion chopped into small pieces
* 2 med size sour ripe tomato.
* 1/4 teaspoon of tamarind extract dissolved in water if tomatoes not sour
* 2 hot hot green chillies
* 1 teaspoon of cummin seeds (optional)
* 1/2 tablespoon of vegetable oil / olive oil
* 1 teaspoon of salt (or as desired)
* 1/4 teaspoon of sugar (less ok but never more)
Heat oil in a deep pan, add in cumin seeds.
once the seeds are little brown are start spluttering add in chillies sliced lengthwise.
mix in for 10 secounds and add in chopped onion.
Once onions are transparent add in chopped tomatoes and salt and mix and cover for two minutes.
Add in chopped spinach.
Spinach can be broken with hands and need not be very small.
depends on how tender it is.
Add in tamarind extract now and close over low fire.
The spinach will leave water into the pan else add a little bit.
It should be flowly enough to be had with rice.
Enjoy it hot over steaming rice or rotis
Sunday, October 21, 2007
P..(Spinach) Hariyali Koftas
Hariyali Koftas
Ingredients: Spinach (2-3 cups for the gravy), cumin seeds, oil, turmeric, salt, red pepper, garam masala, ginger-garlic paste, onions(finely chopped or grated), tomato puree(3 tbsp), whipped cream,(3 tbsp), chopped coriander
For the koftas - potatoes-4-5, boiled and mashed, grated paneer(cottage cheese)-2 tsp, grated cheese(2 tbsp), salt, garam masala powder, lemon juice(2 tsp), half-cup assorted dry fruits-cashews,almonds and raisins, chopped finely, all-purpose flour
Method: mash the potatoes for the koftas and add all the spices and lemon juice in it. Mix the grated paneer and cheese together. Now make a small ball with some of the potato mixture. Flatten it a bit to make a small hole in the centre and fill it with the paneer/cheese mix, and put some dry fruit mix in it too. Then roll the ball again so as to make a smooth even oblong-shaped kofta ball. Make as many koftas as you need and store them in the referigerator for some time. Now fill the saucepan with some oil and fry the koftas 2 at a time, after rolling them in the all-purpose flour so that they stay firm and do not disintegrate in the oil.
For the gravy, take some oil, add cumin seeds, ginger-garlic paste and onions and saute for a minute. Then add the dry spices-garam masala, red chilli powder, and turmeric and let them mix with the onions. Now add the tomato puree, salt and let it cook for some time. Boil the spinach and blend it, then add it to the pan. Lower the heat and let it cook with the spices for 5-7 mins. Slowly add the whipped cream and keep stirring continuously till the mixture becomes thick and creamy. Now cook this covered for another 5-10 mins.
When you are ready to serve, arrange the koftas in a serving dish, then pour thegravy on the top, and garnish with shredded cheese or paneer and chopped coriander leaves. Serve hot with chapati, bread or jeera rice!!!
Ingredients: Spinach (2-3 cups for the gravy), cumin seeds, oil, turmeric, salt, red pepper, garam masala, ginger-garlic paste, onions(finely chopped or grated), tomato puree(3 tbsp), whipped cream,(3 tbsp), chopped coriander
For the koftas - potatoes-4-5, boiled and mashed, grated paneer(cottage cheese)-2 tsp, grated cheese(2 tbsp), salt, garam masala powder, lemon juice(2 tsp), half-cup assorted dry fruits-cashews,almonds and raisins, chopped finely, all-purpose flour
Method: mash the potatoes for the koftas and add all the spices and lemon juice in it. Mix the grated paneer and cheese together. Now make a small ball with some of the potato mixture. Flatten it a bit to make a small hole in the centre and fill it with the paneer/cheese mix, and put some dry fruit mix in it too. Then roll the ball again so as to make a smooth even oblong-shaped kofta ball. Make as many koftas as you need and store them in the referigerator for some time. Now fill the saucepan with some oil and fry the koftas 2 at a time, after rolling them in the all-purpose flour so that they stay firm and do not disintegrate in the oil.
For the gravy, take some oil, add cumin seeds, ginger-garlic paste and onions and saute for a minute. Then add the dry spices-garam masala, red chilli powder, and turmeric and let them mix with the onions. Now add the tomato puree, salt and let it cook for some time. Boil the spinach and blend it, then add it to the pan. Lower the heat and let it cook with the spices for 5-7 mins. Slowly add the whipped cream and keep stirring continuously till the mixture becomes thick and creamy. Now cook this covered for another 5-10 mins.
When you are ready to serve, arrange the koftas in a serving dish, then pour thegravy on the top, and garnish with shredded cheese or paneer and chopped coriander leaves. Serve hot with chapati, bread or jeera rice!!!
#..Muthiya
Muthia /Dumplings
Style : Gujarati
Ingredients
4 tbsp whole wheat flour (gehun ka atta)
2 tbsp Bengal gram flour (besan)
2 tbsp semolina (rawa) (optional)
1 cup cooked rice
1/2 cup spinach leaves-chopped
1/2 cup grated bottle-gourd (lauki)
1/4 cup fenugreek leaves (methi)- chopped
1 tsp green chilli-ginger paste
1 tsp garlic paste
1/4 tsp pepper powder
1/4 tsp cumin seeds (jeera ) and mustard seeds
1/2 tsp baking powder or soda
3 tbsp oil
2 tbsp lemon juice
2 tbsp chopped coriander
salt and sugar- to taste
2 tbsp grated coconut-for garnishing
Method
In a bowl, combine the cooked rice,fenugreek and spinach leaves. Sprinkle salt to taste, mix it well and add the bottle-gourd after squeezing out all the liquid. Add all the flours and semolina, ginger-garlic-chilli paste, sugar and baking powder and knead into a soft dough, using water. Apply a little oil on your hands and divide the mixture into 2-3 parts. Then roll them into cylindrical shapes and place in a steamer. You can use a pressure cooker without the whistle. Insert a knife after 20 mins and see that it comes out clean, meaning its cooked. Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat oil in a pan, add the cumin and mustard seeds. When they start spluttering, add the cooked muthiya pieces and saute for 5 mins. Garnish with chopped coriander and grated coconut. Serve hot with Green chutney.
Style : Gujarati
Ingredients
4 tbsp whole wheat flour (gehun ka atta)
2 tbsp Bengal gram flour (besan)
2 tbsp semolina (rawa) (optional)
1 cup cooked rice
1/2 cup spinach leaves-chopped
1/2 cup grated bottle-gourd (lauki)
1/4 cup fenugreek leaves (methi)- chopped
1 tsp green chilli-ginger paste
1 tsp garlic paste
1/4 tsp pepper powder
1/4 tsp cumin seeds (jeera ) and mustard seeds
1/2 tsp baking powder or soda
3 tbsp oil
2 tbsp lemon juice
2 tbsp chopped coriander
salt and sugar- to taste
2 tbsp grated coconut-for garnishing
Method
In a bowl, combine the cooked rice,fenugreek and spinach leaves. Sprinkle salt to taste, mix it well and add the bottle-gourd after squeezing out all the liquid. Add all the flours and semolina, ginger-garlic-chilli paste, sugar and baking powder and knead into a soft dough, using water. Apply a little oil on your hands and divide the mixture into 2-3 parts. Then roll them into cylindrical shapes and place in a steamer. You can use a pressure cooker without the whistle. Insert a knife after 20 mins and see that it comes out clean, meaning its cooked. Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat oil in a pan, add the cumin and mustard seeds. When they start spluttering, add the cooked muthiya pieces and saute for 5 mins. Garnish with chopped coriander and grated coconut. Serve hot with Green chutney.
D..Malpua With Rabdi
Dashera Special !!!!
Maplpua with rose flavour Rabdi(Indian Pancakes)
Style : Marvadi
Ingredients
For the Malpuas and Sugar Syrup
1 cup maida or all-purpose flour
1/4 tsp baking powder
1/2 gallon (about 1 litre) milk
1 1/2 cups water
A few strands of saffron
1 tsp cardamom powder
1/2 cup sugar
Ghee(clarified butter)or oil for frying
For the Rabdi (recipe described below)
3 cups whole milk
2 large tbsp un-sweetened condensed milk
3 tbsp sugar
2 tsp rose essence
1 tbsp pistachio nuts- chopped for garnish
1 cup Rabri
Method
Malpuas and Syrup
Mix the flour and baking powder. Slowly add milk to the flour to make into a smooth thin batter, same as the pancake batter. Set aside for 5-10 mins. Now Boil the sugar and water together to make the sugar syrup. Keep stirring continuously in ine direction only to form a thread-like consistency. To test that it's done, when it gets a little viscous, take a drop of syrup between your thumb and index finger and move them vertically apart to see if a thread forms. If it breaks, the syrup needs to be thickened, and if you are able to make 2 threads, you need to add a little more water to the syrup. When done, add saffron and cardamom powder to the syrup and keep it warm on very low heat.
Now heat a frying pan, add 1 tsp oil or ghee, take a ladle-full of the batter and make small pancakes out of it. Cook on both sides till golden brown. Immerse them in the sugar syrup for about 2-3 mins, then place on a dish to get rid of excess syrup. You can just dip it in the syrup and remove instantly if you don't like it too sweet. Just let it coat a little.
Rabdi
Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth its original content. Add the condensed milk and keep stirring fequently to prevent it from sticking to the bottom. Add sugar according to your taste. Then add the rose essence and remove from flame. let it cool completely. Garnish with chopped pistachios and keep it referigerated.
Serve the hot Malpuas with the Rabri on the side (photo courtesy of indobase.com). You can either pour the rabri over the malpuas or dip the latter in the rabri. Whatever way you choose to eat them, they will taste delicious, rich and creamy!!
Maplpua with rose flavour Rabdi(Indian Pancakes)
Style : Marvadi
Ingredients
For the Malpuas and Sugar Syrup
1 cup maida or all-purpose flour
1/4 tsp baking powder
1/2 gallon (about 1 litre) milk
1 1/2 cups water
A few strands of saffron
1 tsp cardamom powder
1/2 cup sugar
Ghee(clarified butter)or oil for frying
For the Rabdi (recipe described below)
3 cups whole milk
2 large tbsp un-sweetened condensed milk
3 tbsp sugar
2 tsp rose essence
1 tbsp pistachio nuts- chopped for garnish
1 cup Rabri
Method
Malpuas and Syrup
Mix the flour and baking powder. Slowly add milk to the flour to make into a smooth thin batter, same as the pancake batter. Set aside for 5-10 mins. Now Boil the sugar and water together to make the sugar syrup. Keep stirring continuously in ine direction only to form a thread-like consistency. To test that it's done, when it gets a little viscous, take a drop of syrup between your thumb and index finger and move them vertically apart to see if a thread forms. If it breaks, the syrup needs to be thickened, and if you are able to make 2 threads, you need to add a little more water to the syrup. When done, add saffron and cardamom powder to the syrup and keep it warm on very low heat.
Now heat a frying pan, add 1 tsp oil or ghee, take a ladle-full of the batter and make small pancakes out of it. Cook on both sides till golden brown. Immerse them in the sugar syrup for about 2-3 mins, then place on a dish to get rid of excess syrup. You can just dip it in the syrup and remove instantly if you don't like it too sweet. Just let it coat a little.
Rabdi
Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth its original content. Add the condensed milk and keep stirring fequently to prevent it from sticking to the bottom. Add sugar according to your taste. Then add the rose essence and remove from flame. let it cool completely. Garnish with chopped pistachios and keep it referigerated.
Serve the hot Malpuas with the Rabri on the side (photo courtesy of indobase.com). You can either pour the rabri over the malpuas or dip the latter in the rabri. Whatever way you choose to eat them, they will taste delicious, rich and creamy!!
M.. Chatpata Potatoes
Chatpata Potatoes
Ingredients (Translation)
1/2kg Potatoes
4 tbsp Tomato Puree
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Red Chilli powder
1/4 tsp Garam Masala
Oil 1 tsp
Puncture the potatoes and micro high in a microwave safe bowl for 7 to 8 minutes. Check if it is cooked, else micro high for another minute.
Cut the potatoes into cubes, add the remaining ingredients and mix well. Micro high for 3 minutes.
Garnish with coriander and serve after a standing time of 2 minutes.
Ingredients (Translation)
1/2kg Potatoes
4 tbsp Tomato Puree
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Red Chilli powder
1/4 tsp Garam Masala
Oil 1 tsp
Puncture the potatoes and micro high in a microwave safe bowl for 7 to 8 minutes. Check if it is cooked, else micro high for another minute.
Cut the potatoes into cubes, add the remaining ingredients and mix well. Micro high for 3 minutes.
Garnish with coriander and serve after a standing time of 2 minutes.
M..Masala Peanut / Tastey (Photograph)
Masala Peanut is also known as TASTEY. Its origin is from Indore.Invention of one amongst the "chappan dukaan!!!! "
Ingredients
1 cup Peanuts
Salt to taste
2 tbsp Gram flour
1/2 tsp Chilli powder
1 tbsp Oil
Little Water
Mix all the masala with the peanuts and sprinkle some drops of water to get a masala coating on the peanuts.
Spread oil on a microwave safe plate and place the peanuts on it, separating each peanut.
Micro on high for about 1 to 1 ½ minutes.
Allow a standing time of one minute. Microwaved Masala peanuts are ready.
Serve with 2-3 drops of lemon juice on it ..
Saturday, October 20, 2007
Pithla-Bhakri-Thecha(Photographs)
A perfect meal.
Time 1 Hr
Style : Maharashtrian
Pithla
Ingredients
..Garahm Flour
..Chopped onion,tomato,green chilly
..salt
..sugar
..water
..hing
Procedure
1..Take oil in a pan.
2..Add Mustard,cumin,onion,tomato,chillies
3..Cook till onion becomes golden brown.
4..Add water
5..Add salt,sugar
6..Now add graham flour pinch by pinch into the boiling water,stir simultaneously
7..Add flour till it become paste
8..Close the lid,cook for some time
9..Garnish with cilantro
Note : Can add peanuts if you like.
Bhakri
Ingredients
Bajra flour
salt
Method
Prepare a dough,make bhakris
Thecha
Ingredients
..Green chillied
..peanuts
..Cumin
..salt
..garlic
..oil
Method
1..Roast chillies,peanuts,cumin
2..Grind them together with garlic
3..Add salt to taste
4..Add oil if you want
Serve hot pithla,bhakri,thecha with a piece of jaggery,peanuts and onion
A perfect maharashtrian meal
Time 1 Hr
Style : Maharashtrian
Pithla
Ingredients
..Garahm Flour
..Chopped onion,tomato,green chilly
..salt
..sugar
..water
..hing
Procedure
1..Take oil in a pan.
2..Add Mustard,cumin,onion,tomato,chillies
3..Cook till onion becomes golden brown.
4..Add water
5..Add salt,sugar
6..Now add graham flour pinch by pinch into the boiling water,stir simultaneously
7..Add flour till it become paste
8..Close the lid,cook for some time
9..Garnish with cilantro
Note : Can add peanuts if you like.
Bhakri
Ingredients
Bajra flour
salt
Method
Prepare a dough,make bhakris
Thecha
Ingredients
..Green chillied
..peanuts
..Cumin
..salt
..garlic
..oil
Method
1..Roast chillies,peanuts,cumin
2..Grind them together with garlic
3..Add salt to taste
4..Add oil if you want
Serve hot pithla,bhakri,thecha with a piece of jaggery,peanuts and onion
A perfect maharashtrian meal
Thursday, October 18, 2007
*..Kheeru/chola ne chutney
Ingredients
Chola,black bean daal without cover
Salt
Procedure
Soak the daal into the water for one night
Next day,drain the extra water n grind it into the paste
Add salt.
Tadka:
Take 1 tbl spoon oil in a pan
Add mustard,allow it to splutter
Add cumin
Add lots of garlic pieces n fry them till they become crispy
Add 3-4 red chillies
Method to serve
Take the paste, add this tadka on it.
Those who want more hot can mash the crispy chillies of tadka into the paste
Serve with rotis.
Chola ne wadiyo
This daal paste is also used to make wadis.
Procedure
Add little more water in the paste
Take a plastic paper
cover it on a tray
drop small balls of this paste on the paper
allow to dry in sun
take the balls
These balls r nothing but chola wadis
you can deepfry them n sprinkle some chilli,pepper n salt n have it as a starter.
You can also make "Wadi wangi/eggplant nu shaak"
Chola,black bean daal without cover
Salt
Procedure
Soak the daal into the water for one night
Next day,drain the extra water n grind it into the paste
Add salt.
Tadka:
Take 1 tbl spoon oil in a pan
Add mustard,allow it to splutter
Add cumin
Add lots of garlic pieces n fry them till they become crispy
Add 3-4 red chillies
Method to serve
Take the paste, add this tadka on it.
Those who want more hot can mash the crispy chillies of tadka into the paste
Serve with rotis.
Chola ne wadiyo
This daal paste is also used to make wadis.
Procedure
Add little more water in the paste
Take a plastic paper
cover it on a tray
drop small balls of this paste on the paper
allow to dry in sun
take the balls
These balls r nothing but chola wadis
you can deepfry them n sprinkle some chilli,pepper n salt n have it as a starter.
You can also make "Wadi wangi/eggplant nu shaak"
S*#..Corn Fritters/kabab
INGREDIENTS (TO MAKE UPTO 10-12 FRITTERS)
Corn (the ones used for popcorn) - 1 small cup
Bread slices - 3 to 4 slices
Lemon juice - 2 to 3 tsps
Salt - to taste
Coriander leaves - 3 to 4 tbsps (chopped finely)
Green chillies - 3 to 4 chopped finely
Ginger - 1 inch piece, chopped finely
Oil - for frying
METHOD
Soak the corn for at least 8 hrs in water. Pressure cook it, allowing three whistles in the cooker. Grind it coarsely adding the necessary salt. Remove in a bowl, add the chopped chillies, ginger, coriander leaves and lemon. Dip the bread pieces in water and squeeze out any excess water. Crumble these pieces and add them to the corn mixture. This acts as the binder. Take small amounts of the above mixture, and roll them into small sausage like shapes. Deep fry these rolls in oil.
SERVE HOT WITH SWEET AND SOUR SAUCE.
For parties, this can be served as starters together with drinks. The rolls can be prepared earlier and kept in fridge and can be fried just before serving.
Corn (the ones used for popcorn) - 1 small cup
Bread slices - 3 to 4 slices
Lemon juice - 2 to 3 tsps
Salt - to taste
Coriander leaves - 3 to 4 tbsps (chopped finely)
Green chillies - 3 to 4 chopped finely
Ginger - 1 inch piece, chopped finely
Oil - for frying
METHOD
Soak the corn for at least 8 hrs in water. Pressure cook it, allowing three whistles in the cooker. Grind it coarsely adding the necessary salt. Remove in a bowl, add the chopped chillies, ginger, coriander leaves and lemon. Dip the bread pieces in water and squeeze out any excess water. Crumble these pieces and add them to the corn mixture. This acts as the binder. Take small amounts of the above mixture, and roll them into small sausage like shapes. Deep fry these rolls in oil.
SERVE HOT WITH SWEET AND SOUR SAUCE.
For parties, this can be served as starters together with drinks. The rolls can be prepared earlier and kept in fridge and can be fried just before serving.
*..Bread Utappam
INGREDIENTS
Suji 50 gm.
Green chilly 1
Curd 100 gm
Ginger 1"
Salt tsp.
Onion (big) 1
Soda A pinch.
Bread slice 8
Coriander (finely chopped) For flavor
Oil 4-5 tbsp.
METHOD
Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours. The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this. Serve hot with tomato ketchup and coriander chatni.
Serves: 3-4 adults.
Suji 50 gm.
Green chilly 1
Curd 100 gm
Ginger 1"
Salt tsp.
Onion (big) 1
Soda A pinch.
Bread slice 8
Coriander (finely chopped) For flavor
Oil 4-5 tbsp.
METHOD
Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours. The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this. Serve hot with tomato ketchup and coriander chatni.
Serves: 3-4 adults.
*#R..Bread/Rice Bombs
INGREDIENTS
Bread Slices : 16-18
Green chilies : 2
Besan : 2 tbsp
Curd (dahi) : 1/2 cup
Haldi : 1/4 tsp
Salt : to taste
METHOD
Soak bread in water for 5 mins and then squeeze out water. Add rest of ingredients. Heat oil for deep frying. Drop spoonfulls of mixture in hot oil and fry well. Serve with chutney or sauce.
Serves: 4 persons
REMARKS
Instead of Bread you can also use 2 cups cooked rice and call it Rice Bombs, or replace the dahi with grated cheese and call it Cheese/Rice Bombs or Cheese/Bread Bombs.
Bread Slices : 16-18
Green chilies : 2
Besan : 2 tbsp
Curd (dahi) : 1/2 cup
Haldi : 1/4 tsp
Salt : to taste
METHOD
Soak bread in water for 5 mins and then squeeze out water. Add rest of ingredients. Heat oil for deep frying. Drop spoonfulls of mixture in hot oil and fry well. Serve with chutney or sauce.
Serves: 4 persons
REMARKS
Instead of Bread you can also use 2 cups cooked rice and call it Rice Bombs, or replace the dahi with grated cheese and call it Cheese/Rice Bombs or Cheese/Bread Bombs.
Bread Dhokla
Serves: 3-4
INGREDIENTS
Bread 10 pcs
Kari patta 8-10
Curd 250 gm
Mustard seeds (moti) and salt tsp each.
Green chilly 2
Oil 2 tbsp.
METHOD
Strain the curd through a strainer. Add salt to taste. Remove the sides of the bread. Spread the curd on the first piece of the bread. Cover it with the second piece. Cut into 4 square pcs. Heat oil in a kadahi. Add mustard seeds, green chilly and kari patta. Add the bread pcs. and mix well. Cover it for 2 minutes. Serve hot with tomato sauce.
INGREDIENTS
Bread 10 pcs
Kari patta 8-10
Curd 250 gm
Mustard seeds (moti) and salt tsp each.
Green chilly 2
Oil 2 tbsp.
METHOD
Strain the curd through a strainer. Add salt to taste. Remove the sides of the bread. Spread the curd on the first piece of the bread. Cover it with the second piece. Cut into 4 square pcs. Heat oil in a kadahi. Add mustard seeds, green chilly and kari patta. Add the bread pcs. and mix well. Cover it for 2 minutes. Serve hot with tomato sauce.
Lahori Chana Chaat
INGREDIENTS
Kabuli Chana (boiled) 250 gms
Green Chilies (chopped) 3-4
Boiled Potatoes 2
Ginger (finely chopped) 1 tbsp
Onion (chopped) 2
Coriander Leaves (chopped)
1 cup
Lemon juice 3 tbsp Tomatoes (chopped) 2
Sugar 1 tsp Salt 1 tsp
Roasted Jeera Powder 1 tsp
Rock Salt (kala namak) 1/2 tsp
Red Chilly Powder 1/2 tsp
Black Pepper Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Chat Masala 1/2 tsp
METHOD
Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.
Serves: 6-7 persons.
Kabuli Chana (boiled) 250 gms
Green Chilies (chopped) 3-4
Boiled Potatoes 2
Ginger (finely chopped) 1 tbsp
Onion (chopped) 2
Coriander Leaves (chopped)
1 cup
Lemon juice 3 tbsp Tomatoes (chopped) 2
Sugar 1 tsp Salt 1 tsp
Roasted Jeera Powder 1 tsp
Rock Salt (kala namak) 1/2 tsp
Red Chilly Powder 1/2 tsp
Black Pepper Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Chat Masala 1/2 tsp
METHOD
Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.
Serves: 6-7 persons.
S..Moong daal ke gatte/Patarveliya
Moong Daal Ke Gatte
Ingredients:
Moong Dal 100gms
Ginger garlic paste 1 tsp
For Masala:
Onion finely chopped 2
Tomoto chopped 1
Turmeric Powder 1/2 tsp
Red chili powder 1 tsp
Garam Masala Powder 1 tsp
Vegetable Oil 4-5 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1. Soak dal for 4 to 5 hours.
2. Grind and make smooth and fluffy paste.
3. Add salt and pour in a dish and steam it till set. Cool it and cut square pieces.
4. Heat oil and fry onion, ginger/garlic paste until light golden brown. Add tomoto and stir well.
5. Add red chili powder, turmeric powder, garam masala and salt.
6. Put the square pieces of dal and fry for some time
Garnish with coriander leaves and serve hot.
Ingredients:
Moong Dal 100gms
Ginger garlic paste 1 tsp
For Masala:
Onion finely chopped 2
Tomoto chopped 1
Turmeric Powder 1/2 tsp
Red chili powder 1 tsp
Garam Masala Powder 1 tsp
Vegetable Oil 4-5 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1. Soak dal for 4 to 5 hours.
2. Grind and make smooth and fluffy paste.
3. Add salt and pour in a dish and steam it till set. Cool it and cut square pieces.
4. Heat oil and fry onion, ginger/garlic paste until light golden brown. Add tomoto and stir well.
5. Add red chili powder, turmeric powder, garam masala and salt.
6. Put the square pieces of dal and fry for some time
Garnish with coriander leaves and serve hot.
S#..Egg Kababs
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Egg Kababs
Ingredients
* 4 eggs-hard-boiled
* 2 tsp besan
* 1 onion finely chopped
* 1 egg (white only)
* 1 tbsp mint leaves, finely chopped
* 1 tbsp coriander leaves, finely chopped
* 2 green chillis, finely chopped
* 1/4 tsp chilli powder
* Salt to taste
* Oil for frying
Method
* Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
* Mix well and knead into smooth dough.
* Divide mixture into flat round cutlets and keep aside.
* Heat oil in kadai and fry kababs, untill crisp and golden brown.
* Garnish with onion rings
Serve hot with mint chutney.
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Recipes
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Egg Kababs
Ingredients
* 4 eggs-hard-boiled
* 2 tsp besan
* 1 onion finely chopped
* 1 egg (white only)
* 1 tbsp mint leaves, finely chopped
* 1 tbsp coriander leaves, finely chopped
* 2 green chillis, finely chopped
* 1/4 tsp chilli powder
* Salt to taste
* Oil for frying
Method
* Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
* Mix well and knead into smooth dough.
* Divide mixture into flat round cutlets and keep aside.
* Heat oil in kadai and fry kababs, untill crisp and golden brown.
* Garnish with onion rings
Serve hot with mint chutney.
*..Aloo Mint Chaat
INGREDIENTS
Boiled Potatoes (small) 1/2 kg
Coriander Chutney 1 cup
Oil for frying
Chat Masala 1 tsp.
METHOD
Heat oil in a kadahi. Peel and fry potatoes to a reddish brown color. Leave aside to cool. Transfer the potatoes to a serving bowl and pour the entire chutney over it. Sprinkle chat masala and serve with tooth-picks.
Serves: 4-5 persons
Boiled Potatoes (small) 1/2 kg
Coriander Chutney 1 cup
Oil for frying
Chat Masala 1 tsp.
METHOD
Heat oil in a kadahi. Peel and fry potatoes to a reddish brown color. Leave aside to cool. Transfer the potatoes to a serving bowl and pour the entire chutney over it. Sprinkle chat masala and serve with tooth-picks.
Serves: 4-5 persons
*..Egg Chaat
Egg Chaat
Ingredients
* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.
Method
* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.
Serve garnished with lemon wedges and chopped coriander leaves.
Ingredients
* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.
Method
* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.
Serve garnished with lemon wedges and chopped coriander leaves.
Papad Ke Sabzi
Time 5 min
Serve 4
Style: North Indian/Rajasthani
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
* Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
* Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
Serve 4
Style: North Indian/Rajasthani
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
* Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
* Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
D*..Shahi Tukda/Sweet bread & Rabri
Ingredients:
Bread 5 slices
Ghee for frying as required
Thick rabri 100 gm
Silver leaf (optional) 1 sheet
Almonds/cashewnuts/pistachio(thinly sliced) for garnish
For Syrup
Sugar 100 gm
Water 50 ml.
Cardamom powder one pinch
Saffron (dissolved in 1tsp hot water) 1 Pinch
Method:
1. Remove crust from the bread and cut them each in four triangular pieces.
2. Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown.
3. Make a thick sugar syrup by boiling the listed ingredients for syrup.
4. Soak bread slices in the sugar syrup for 5 minutes.
5. Arrange the slices on a platter and top it with rabdi.
Garnish with silver leaf and nuts. Refrigerate and serve cold.
(Note: Rabri, which is reduced milk, and Silver leaf are available at Indian grocery stores. If Rabri is not available, then please follow the basundi recipe in the kheer section)
Bread 5 slices
Ghee for frying as required
Thick rabri 100 gm
Silver leaf (optional) 1 sheet
Almonds/cashewnuts/pistachio(thinly sliced) for garnish
For Syrup
Sugar 100 gm
Water 50 ml.
Cardamom powder one pinch
Saffron (dissolved in 1tsp hot water) 1 Pinch
Method:
1. Remove crust from the bread and cut them each in four triangular pieces.
2. Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown.
3. Make a thick sugar syrup by boiling the listed ingredients for syrup.
4. Soak bread slices in the sugar syrup for 5 minutes.
5. Arrange the slices on a platter and top it with rabdi.
Garnish with silver leaf and nuts. Refrigerate and serve cold.
(Note: Rabri, which is reduced milk, and Silver leaf are available at Indian grocery stores. If Rabri is not available, then please follow the basundi recipe in the kheer section)
#..Kadboli/Rice Chakli
Crispy Rice Loops
Serves: 4
Style: South Indian Vegetarian
2 cup(s) rice
4 tablespoons butter
milk as required to make a soft dough
salt to taste
oil for deep frying
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.
Serves: 4
Style: South Indian Vegetarian
2 cup(s) rice
4 tablespoons butter
milk as required to make a soft dough
salt to taste
oil for deep frying
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.
*S..Potato & Corn Cake(Photographs)
Aloo Makai Tikki
Serves: 4
Cooking time: 15 minutes
Style: Indian Vegetarian
4 medium potatoes parboiled
1 cup(s) cooked corn
1 onion(s) chopped
1 tablespoon(s) grated cheese
2 green chilli(es) chopped fine
1 tablespoon(s) chopped coriander leaves
1 teaspoon(s) lemon juice
1 teaspoon(s) fresh cream
1 tablespoon(s) butter
salt and pepper to taste
1. Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s)
2. Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.
3. Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.
#..Potato Cheese Cake
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes
(#)..Palak vada/Dumplings(Photograph)
Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian
4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoon(s) bengal gram flour (besan)
2 tablespoon(s) semolina (rava)
2 teaspoon(s) each of chopped ginger and garlic
4 green chilli(es) chopped fine
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of turmeric powder and soda bi-carb
2 tablespoon(s) chopped cilantro leaves
1 tablespoon(s) lemon juice
1 tablespoon(s) fresh cream
2 tablespoon(s) oil
salt and pepper to taste
1. Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
2. Divide the dough into portions and make a thin long roll with each portion.
3. Steam for about 20 minutes. Cool and cut into slices.
Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.
*..Sprouts(Photograph)
A healthy snacks
Type 1 Moong Sprouts
Type 2 Math/Matki Sprouts
Type 3 Chaana Sprouts
Sprout moong/matki/chaana/soyabean ..Boil them or steam in a pressure cooker
Give a tadka of oil,chillies,mustard,cumin.Add sprouts
Add salt,cumin powder
Garnish with tomatoes,cilantro,onion
Add chaat masala n lemon juice
Serve hot
Can use the same as stuffing in sandwich.
Can make Matki/soyabean Ussal..Add onion n garlic..add water make a curry.Serve with chapati.
Monday, October 15, 2007
#..Banana Chips
Ingredients
..Green Bananas
..Salt
..Oil
..Chaat Masala
Procedure
1..Peel of the banana
2..Take OIl in a pan
3..Add banana Chips in to a hot oil
4..Deep fry them
5..Sprinkle salt water when u fry them
6..Fry till they become crispy.Add chaat masala
7..Serve with hot tea.
Note : Can make potato chips,suran chips in the same way
..Green Bananas
..Salt
..Oil
..Chaat Masala
Procedure
1..Peel of the banana
2..Take OIl in a pan
3..Add banana Chips in to a hot oil
4..Deep fry them
5..Sprinkle salt water when u fry them
6..Fry till they become crispy.Add chaat masala
7..Serve with hot tea.
Note : Can make potato chips,suran chips in the same way
Pickle Types
Type 1 Green Tomato/Tomatilla Pickle
Type 2 Mix vegetable Pickle
Type 3 Green Mango Pickle
1..Kaala Masala sweet pickle
2..Red Masala
3..Ginger,Garlic,Methi
Type 4 Fresh Turmeric Pickle
Type 5 Fresh green Bamboo Pickle
Type 6 Gunda nu athanu(green mango gunda mix pickle)
Type 7 Bondee Pickle
Type 8 Sweet Lime pickle
1..For Fast(upwas nu athanu)
2..Regular Sweet
Type 9 Lime Hot Pickle
Type 10 Green Chilly Pickle
Type 11 Teekho Keri no Chundo
Type 12 Meetho/Galyo/sweet chundo
Type 13 Murobo
Type 2 Mix vegetable Pickle
Type 3 Green Mango Pickle
1..Kaala Masala sweet pickle
2..Red Masala
3..Ginger,Garlic,Methi
Type 4 Fresh Turmeric Pickle
Type 5 Fresh green Bamboo Pickle
Type 6 Gunda nu athanu(green mango gunda mix pickle)
Type 7 Bondee Pickle
Type 8 Sweet Lime pickle
1..For Fast(upwas nu athanu)
2..Regular Sweet
Type 9 Lime Hot Pickle
Type 10 Green Chilly Pickle
Type 11 Teekho Keri no Chundo
Type 12 Meetho/Galyo/sweet chundo
Type 13 Murobo
S..Soup Types
Type 1 Tomato Soup
Serving 2
Ingredients
..2 Tomatoes
..1/2 tspn Araroat/custard
..1 clove
..1 pepper
..1 tspn cumin powder
..1 tspn red chilly powder
..salt
..sugar
How to proceed
1..Steam the tomatoes into pressure cooker
2..Grind them
3..Use seave n take out all fibers.
4..Heat it up
5..add all spices,salt,sugar
6..add custard
7..Serve hot with bread croutons,dahee.
Note:add some butter or cream
Type 2 Palak/Spinach Soup
How to proceed
1..Take boiled palak,grind n make a pulp
2..Boil along with water
3..add cumin powder,cornflour,salt,sugar.
4..Add butter
5..Serve hot
Type 3 Bhopla soup
Procedure
1..take a boiled pulp of bhopla
2..add giber and grind till paste
3..add cumin powder,salt,little sugar
4..add water n boil
5..add butter
6..Serve hot
Note : For weight loss
Type 4 (Chinese) Hot n Sour
Type 5 Corn Soup
Type 6 Veg Clear Soup
Type 7 Mixed Veg Soup
Ingredients:
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste
Method:
1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5. Sieve and serve hot.
Type 8 Rich Onion,Potato Soup
Type 9 Rasam
Ingredients:
Yellow lentil (tuvar daal) 1 cup
Tamarind water 1/2 cup
Tomato puree 1 cup
Ginger-garlic paste 1/2 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric powder 1/2 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Curry Leaves (chopped) 3 tbsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with Curry leaves (kadi patta).
Type 10 Clear Onion Soup
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian
2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste
1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
2. Add the water, grated cheese and salt. Bring to boil on medium heat.
3. Add the cornflour and simmer on low heat for 4 minutes.
Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.
Serving 2
Ingredients
..2 Tomatoes
..1/2 tspn Araroat/custard
..1 clove
..1 pepper
..1 tspn cumin powder
..1 tspn red chilly powder
..salt
..sugar
How to proceed
1..Steam the tomatoes into pressure cooker
2..Grind them
3..Use seave n take out all fibers.
4..Heat it up
5..add all spices,salt,sugar
6..add custard
7..Serve hot with bread croutons,dahee.
Note:add some butter or cream
Type 2 Palak/Spinach Soup
How to proceed
1..Take boiled palak,grind n make a pulp
2..Boil along with water
3..add cumin powder,cornflour,salt,sugar.
4..Add butter
5..Serve hot
Type 3 Bhopla soup
Procedure
1..take a boiled pulp of bhopla
2..add giber and grind till paste
3..add cumin powder,salt,little sugar
4..add water n boil
5..add butter
6..Serve hot
Note : For weight loss
Type 4 (Chinese) Hot n Sour
Type 5 Corn Soup
Type 6 Veg Clear Soup
Type 7 Mixed Veg Soup
Ingredients:
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste
Method:
1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5. Sieve and serve hot.
Type 8 Rich Onion,Potato Soup
Type 9 Rasam
Ingredients:
Yellow lentil (tuvar daal) 1 cup
Tamarind water 1/2 cup
Tomato puree 1 cup
Ginger-garlic paste 1/2 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric powder 1/2 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Curry Leaves (chopped) 3 tbsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with Curry leaves (kadi patta).
Type 10 Clear Onion Soup
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian
2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste
1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
2. Add the water, grated cheese and salt. Bring to boil on medium heat.
3. Add the cornflour and simmer on low heat for 4 minutes.
Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.
D..Smoothies
yogurt
plain
strawberry
or any other falvour
juice
Orange
pineapple
cranberry
banana n pineapple mix
fruits
strawberry
mango
blackberry
blueberry
pineapple
sugar vanilla essence
Choose any combination of juice and fruits..mix them n gring along with yogurt and ice.Grind till it become smooth.
Add sugar and essence if you require
Your fresh smoothie is ready
Serve immediately with fruit toppings
# Strawberry Colada Smoothie
Ingredients
4-5 fresh strawberries-washed and cut into 2 pieces each
3 tbsp grated coconut
2 tbsp milk
2 scoops ice
2 tsp sugar
Method
Add all the above ingredients to a blender and blend to a frothy thick consistency. Serve immediately to refresh your senses. Pour in a tall glass and garnish with a split strawberry on the glass rim!!
# Protein Boost! - Banana and Peanut Butter Smoothie
Ingredients
1 banana - cut into 3-4 pieces
1/2 scoop low-fat vanilla ice-cream (optional,you can use vanilla yoghurt too)
1 tsp vanilla extract or essence
1 tbsp peanut butter
1 tbsp whey protein powder(optional, I use EAS or Bulk Nutrition brand)
4-6 ice cubes
3 tbsp milk
Method
Add the ice cubes and all the above ingredients and blend until smooth and thick. Pour in a tall glass and enjoy chilled! It is also an excellent source of calcium(milk), potassium(banana), and protein(peanut butter and whey protein). You can also substitute regular milk for skim milk or soy milk to make it more healthy!
#..Orange Smoothie
Ingredients:
1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)
How to make orange smoothie:
* Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
* Garnish, if desired; serve immediately.
#..Jeera Lassi
Ingredients:
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.
plain
strawberry
or any other falvour
juice
Orange
pineapple
cranberry
banana n pineapple mix
fruits
strawberry
mango
blackberry
blueberry
pineapple
sugar vanilla essence
Choose any combination of juice and fruits..mix them n gring along with yogurt and ice.Grind till it become smooth.
Add sugar and essence if you require
Your fresh smoothie is ready
Serve immediately with fruit toppings
# Strawberry Colada Smoothie
Ingredients
4-5 fresh strawberries-washed and cut into 2 pieces each
3 tbsp grated coconut
2 tbsp milk
2 scoops ice
2 tsp sugar
Method
Add all the above ingredients to a blender and blend to a frothy thick consistency. Serve immediately to refresh your senses. Pour in a tall glass and garnish with a split strawberry on the glass rim!!
# Protein Boost! - Banana and Peanut Butter Smoothie
Ingredients
1 banana - cut into 3-4 pieces
1/2 scoop low-fat vanilla ice-cream (optional,you can use vanilla yoghurt too)
1 tsp vanilla extract or essence
1 tbsp peanut butter
1 tbsp whey protein powder(optional, I use EAS or Bulk Nutrition brand)
4-6 ice cubes
3 tbsp milk
Method
Add the ice cubes and all the above ingredients and blend until smooth and thick. Pour in a tall glass and enjoy chilled! It is also an excellent source of calcium(milk), potassium(banana), and protein(peanut butter and whey protein). You can also substitute regular milk for skim milk or soy milk to make it more healthy!
#..Orange Smoothie
Ingredients:
1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)
How to make orange smoothie:
* Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
* Garnish, if desired; serve immediately.
#..Jeera Lassi
Ingredients:
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.
D..Milk Shakes and Mastanis
Type 1 Mango Milk shake
Type 2 Pineapple Milkshake
Type 3 Apple milkshake
Type 4 Strawberry Milkshake
Type 5 Rose Milkshake
Type 6 Vanilla Milkshake
Type 7 Pista Milkshake
Type 8 Black berry Milkshake
Preparation Time:
5 mins
Serves:
2 glassfuls
What you need:
1 Cup Blackberries
3 cups Milk
2-3 tbsp Beaten Yoghurt
2-3 tbsp Sugar
How to proceed:
1) Mix all ingredients in a blender
2) Place in refridgerator for sometime
3) Serve cold!
* I used Yoghurt to thicken the milkshake.. It can be left out to have thin milkshake!
* Chop few blackberries and put some pieces in milkshake
* Add 2-3 mint leaves to give a twist in the taste!
Type 9 Kiwi Milkshake
Type 10 Papaya Milkshake
Type 11 Pinacolada (Milk n pineapple cocktail)
Type 12 Dry Fruit milkshake
Can try any dryfruit like
Dry Anjeer
Pista
Kaju
Almond
Grind with sugar and milk,
Add saffron or elaichi powder,serve chilled.
Type 13 Mango-Raspberry Thickshake
Ingredients
Pulp of 1 fresh ripe mango (you can use the canned mango pulp too)
1/2 cup raspberries (you can easily freeze raspberries in zip-lock bags for months)
1 scoop mango or vanilla ice-cream
2-3 tsp crushed ice
2-3 tsp sugar (if needed)
sprig of mint (for garnish)
Method
Blend the mango pulp without adding water if you are using fresh mango and keep aside. Now take the raspberries and blend them with 2 tsp water till it forms into a pulp. Do not make it into a liquid. It should be as thick as the mango pulp. If the raspberries are sour (not sweet enough for a drink), add the sugar while blending.
Now take a tall serving glass, add crushed ice at the bottom and layer it with the mango and raspberry pulp alternately. As both are thick enough, they would easily layer upon each other without blending. Top it with a scoop of vanilla or mango ice-cream. Garnish the glass edge with a sprig of mint and enjoy the pleasantly surprised looks on the faces of your guests when you serve them this colorful and flavorful thickshake!!
Type 14 Almond Honey MilkShake
Ingredients:
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to
full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it
the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or
until frothy.
* Pour into warmed mugs and serve at once.
Type 15 Banana Shake
Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2
minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and
process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
Type 16 Cardimom Shake
Ingredients:
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast,
turning often, for about 5 minutes.
* Combine the poppy seeds , cashews or almonds , coconut and water in a blender
or food processor fitted with the metal blade and process for 2-3 minutes or
until the nuts are reduced to a fine puree.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and
cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
Type 17 Chocolate Shake
Ingredients:
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
Type 18 Cola Shake
Ingredients:
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
Type 19 Thandai
Ingredients:
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or
pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced
to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and
squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill
well.
* Serve over a crushed ice.
Type 2 Pineapple Milkshake
Type 3 Apple milkshake
Type 4 Strawberry Milkshake
Type 5 Rose Milkshake
Type 6 Vanilla Milkshake
Type 7 Pista Milkshake
Type 8 Black berry Milkshake
Preparation Time:
5 mins
Serves:
2 glassfuls
What you need:
1 Cup Blackberries
3 cups Milk
2-3 tbsp Beaten Yoghurt
2-3 tbsp Sugar
How to proceed:
1) Mix all ingredients in a blender
2) Place in refridgerator for sometime
3) Serve cold!
* I used Yoghurt to thicken the milkshake.. It can be left out to have thin milkshake!
* Chop few blackberries and put some pieces in milkshake
* Add 2-3 mint leaves to give a twist in the taste!
Type 9 Kiwi Milkshake
Type 10 Papaya Milkshake
Type 11 Pinacolada (Milk n pineapple cocktail)
Type 12 Dry Fruit milkshake
Can try any dryfruit like
Dry Anjeer
Pista
Kaju
Almond
Grind with sugar and milk,
Add saffron or elaichi powder,serve chilled.
Type 13 Mango-Raspberry Thickshake
Ingredients
Pulp of 1 fresh ripe mango (you can use the canned mango pulp too)
1/2 cup raspberries (you can easily freeze raspberries in zip-lock bags for months)
1 scoop mango or vanilla ice-cream
2-3 tsp crushed ice
2-3 tsp sugar (if needed)
sprig of mint (for garnish)
Method
Blend the mango pulp without adding water if you are using fresh mango and keep aside. Now take the raspberries and blend them with 2 tsp water till it forms into a pulp. Do not make it into a liquid. It should be as thick as the mango pulp. If the raspberries are sour (not sweet enough for a drink), add the sugar while blending.
Now take a tall serving glass, add crushed ice at the bottom and layer it with the mango and raspberry pulp alternately. As both are thick enough, they would easily layer upon each other without blending. Top it with a scoop of vanilla or mango ice-cream. Garnish the glass edge with a sprig of mint and enjoy the pleasantly surprised looks on the faces of your guests when you serve them this colorful and flavorful thickshake!!
Type 14 Almond Honey MilkShake
Ingredients:
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to
full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it
the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or
until frothy.
* Pour into warmed mugs and serve at once.
Type 15 Banana Shake
Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2
minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and
process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
Type 16 Cardimom Shake
Ingredients:
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast,
turning often, for about 5 minutes.
* Combine the poppy seeds , cashews or almonds , coconut and water in a blender
or food processor fitted with the metal blade and process for 2-3 minutes or
until the nuts are reduced to a fine puree.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and
cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
Type 17 Chocolate Shake
Ingredients:
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
Type 18 Cola Shake
Ingredients:
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
Type 19 Thandai
Ingredients:
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or
pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced
to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and
squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill
well.
* Serve over a crushed ice.
D..Sharbaat Types
Type 1 Mint Sharbaat
Procedure
..Take mint leaves
..Grind them,make a juice
..add little water,sugar,cumin powder,salt
..Serve chilled
Type 2 Kokam Sharbaat
Type 3 Green Mango jelly Sharbaat
Type 4 lemon Sharbaat
Type 5 Falsa Sharbaat
Type 6 Orange sharbaat
Type 7 Jaal Jeera
Type 8 Kaala Khatta
Type 9 Pineapple
Type 10 Rose Sharbaat
Type 11 Khaas Sharbaat
Type 12 Tropical Paradise
Ingredients
1 cup orange juice
1 cup pineapple juice
2 cups mango juice
half cup strawberries-semi crushed
2 tbsp honey
7-8 ice cubes
Orange or lemon rind and mint for garnish
Method
You can use fresh juices or the Kerns ones. We used the latter and they worked out just great. Blend the strawberries on Pulse for 2-3 times so that they are not entirely liquidised. Fill this in a tall glass. Mix all the remaining ingredients and blend with ice. Fill the glass upto the brim. Garnish with an orange or lemon rind and a sprig of mint. Enjoy with your spouse on a relaxing sunny day settled in your patio chairs (that's what we did), or serve this as a starter drink when you invite your friends.
Type 13 Angoor Sharbaat
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near
the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and
set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
Type 14 Ginger Fruit Punch
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
Type 15 Gulab Sharbaat
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add
cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar
dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
Type 16 Kharbooja Sharbaat
Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large
melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without
tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining
ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
Type 17 Tarbooja Sharbaat
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched
fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
Procedure
..Take mint leaves
..Grind them,make a juice
..add little water,sugar,cumin powder,salt
..Serve chilled
Type 2 Kokam Sharbaat
Type 3 Green Mango jelly Sharbaat
Type 4 lemon Sharbaat
Type 5 Falsa Sharbaat
Type 6 Orange sharbaat
Type 7 Jaal Jeera
Type 8 Kaala Khatta
Type 9 Pineapple
Type 10 Rose Sharbaat
Type 11 Khaas Sharbaat
Type 12 Tropical Paradise
Ingredients
1 cup orange juice
1 cup pineapple juice
2 cups mango juice
half cup strawberries-semi crushed
2 tbsp honey
7-8 ice cubes
Orange or lemon rind and mint for garnish
Method
You can use fresh juices or the Kerns ones. We used the latter and they worked out just great. Blend the strawberries on Pulse for 2-3 times so that they are not entirely liquidised. Fill this in a tall glass. Mix all the remaining ingredients and blend with ice. Fill the glass upto the brim. Garnish with an orange or lemon rind and a sprig of mint. Enjoy with your spouse on a relaxing sunny day settled in your patio chairs (that's what we did), or serve this as a starter drink when you invite your friends.
Type 13 Angoor Sharbaat
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near
the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and
set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
Type 14 Ginger Fruit Punch
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
Type 15 Gulab Sharbaat
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add
cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar
dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
Type 16 Kharbooja Sharbaat
Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large
melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without
tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining
ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
Type 17 Tarbooja Sharbaat
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched
fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
D..Diwali Sweets(Photographs)
Type 1 Gole ne Puri
Ingredients
1 bowl Rava
1 bowl Grated coconut
1.bowl Grated Jaggery powder
jaifal
Elaichi powder
luke warm water + milk
Maida
Salt
Oil/Ghee
Stuffing
roast rava in ghee,mix jaggery powder n coconut,add jaifal n elaichee Make small balls
Aata
Make a dough of maida,add salt,ghee/oil mohan n luke warm water+milk
Saatha
Mix maida n ghee,make a foamed paste
Procedure
..make a a big puri,apply saatha
..make a role
..cut into pieces
..again make small puris
..stuff like a kachori with stuffing
..make small puris
..shallow fry in ghee
Type 2 Gunja
Type 3 Lavang Latika
Type 4 Khaja
Type 5 Balushai
Type 6 Champa Kali
Type 7 Thore
Type 8 Ghevar
Type 9 Gole ne panjiri
Type 10 Sakhar ne Panjiri
Type 11 All chashnis
Type 12 Modak
Type 13 Ukdi che modak
Type 14 Lapshee
Type 15 Gole no Khichado
Ingredients
1 bowl Rava
1 bowl Grated coconut
1.bowl Grated Jaggery powder
jaifal
Elaichi powder
luke warm water + milk
Maida
Salt
Oil/Ghee
Stuffing
roast rava in ghee,mix jaggery powder n coconut,add jaifal n elaichee Make small balls
Aata
Make a dough of maida,add salt,ghee/oil mohan n luke warm water+milk
Saatha
Mix maida n ghee,make a foamed paste
Procedure
..make a a big puri,apply saatha
..make a role
..cut into pieces
..again make small puris
..stuff like a kachori with stuffing
..make small puris
..shallow fry in ghee
Type 2 Gunja
Type 3 Lavang Latika
Type 4 Khaja
Type 5 Balushai
Type 6 Champa Kali
Type 7 Thore
Type 8 Ghevar
Type 9 Gole ne panjiri
Type 10 Sakhar ne Panjiri
Type 11 All chashnis
Type 12 Modak
Type 13 Ukdi che modak
Type 14 Lapshee
Type 15 Gole no Khichado
D.. Puran Poli(Photographs)
Ingredients
1 Bowl Chana Daal
2 Bowl Sugar & (milk) if required
Procedure for Puran
1..Boil daal in a pressure cooker using more than double water than the daal.
2..Darin extra water
3..Add sugar
4..Grind them into paste
5..Put in a microwave or boil the paste in a pan.If the paste doesnt stick to ur fingure then puran is ready.
6..add cardimom powder into the puran,store in refrigerator,use when required.
Type 1 Regular
1/2 bowl wheat flour
1/2 bowl maida
1 table spoon oil
maida seave
salt
1..seave the flour,mix them together
2..Add oil n salt
3..Add water n make a dough.
4..put puran ball into it ,make a kachori,extend the kachoti to form a circular paratha
5..Roast it like a roti into the pan or tava
6..Add ghee n serve hot.
Type 2 Maava
1..Add maava along with puran
2..make balls
3..use them a stuffing inside the poli.
Type 3 Puran Saar/curry
1..Make a mixture of 1 table spoon puran,a pinch of besan and water.
2..Mix well
3..add salt,jaggery,kokam.
4..Give a tadka of oil,mustard,cumin,red chilly,curry leaves
5..Add this juice into it
6..Boil for a while
7..serve with hot puran poli n ghee.
Note: add turmeric n kaala masala into the hot oil of tadka n then add juice(saar). The color of haldi will be bright when u will add it into the oil.
D..Ladoo Types
Type 1 Besan Ladoo
Serve 10 ladoos
Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder
Procedure
1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos
Type 2 Churma Ladoo
Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.
Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.
Type 3 Rava Ladoo
Type 4 Dry Fruit Ladoo
Type 5 Darabu
Type 6 Bundhi Ladoo/Motichur Ladoo
Type 7 Daaliya Ladoo
Type 8 Shengdana/Peanut Ladoo
Type 9 Mamra/murmura Ladoo
Type 10 Rajgeera dhaani ladoo
Type 11 Dates /Geeli khajoor Ladoo
Typed by mummy in Gujarati
khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu
drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani
Type 12 Coconut Ladoos
Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate
Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.
Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!
Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)
Type 13 Khoa Ladoo
one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four
Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.
Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!
Serve 10 ladoos
Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder
Procedure
1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos
Type 2 Churma Ladoo
Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.
Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.
Type 3 Rava Ladoo
Type 4 Dry Fruit Ladoo
Type 5 Darabu
Type 6 Bundhi Ladoo/Motichur Ladoo
Type 7 Daaliya Ladoo
Type 8 Shengdana/Peanut Ladoo
Type 9 Mamra/murmura Ladoo
Type 10 Rajgeera dhaani ladoo
Type 11 Dates /Geeli khajoor Ladoo
Typed by mummy in Gujarati
khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu
drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani
Type 12 Coconut Ladoos
Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate
Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.
Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!
Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)
Type 13 Khoa Ladoo
one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four
Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.
Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!
D..Barfi types
Type 1 Mango Barfi
Type 2 Rava Barfi
Ingredients
..2 cup rava
..1/3 cup sugar
..1/4 cup maida
..1/4 cup ghee
Procedure
1..Melt ghee n milk together
2..Add rava maida together,add milk ghee into it,seave it
3..Add 1 cup ghee in a pan,add this flour in roast till it becomes brown
4..1 1/2 cup sugar chashni(jhukka wali,till sugar dries)..add rava into it
5..Mix well
6..Make barfis
7..Add elaichi
Note: can make 2 color barfi,layers of diff colors.
Type 3 Monthaal
Ingredients
..2 cup Besan
.. Ghee
.. Milk
.. Maava
.. 1 1/2 cup sugar chashni(jhukka wali chashni)
Procedure
1..Take besan
2..Use seave
3..Roast the besan using ghee
4..Add Maava
5..add milk
6..add this into hot chashni
7..Stir well
8..Make barfi
Type 4 Adadiyu
Type 5 Sukdi/Gol papdi
Ingredients
Wheat flour
ghee
Jaggery
Type 6 Maysore paak
Type 7 Sohan papdi
Type 8 TChocolate Barfi
Type 9 Coconut Barfi (Dry n fresh)
Type 10 Orange Barfi
Type 11 Strawberry Barfi
Type 12 Maava Barfi
Type 13 Anjeer Barfi
Type 14 Tomato Barfi
Type 15 Milk/Kharwas Barfi/Wadi(Bali)
D..Pudding
#..Cake n Mango Pudding
Ingredients
..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence
Procedure
1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar
Serve chilled
Note: mango n chikkoo are imp fruits in it.
#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.
#..Papaya Pudding
Ingredients:
2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar
Methods:
Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.
Ingredients
..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence
Procedure
1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar
Serve chilled
Note: mango n chikkoo are imp fruits in it.
#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.
#..Papaya Pudding
Ingredients:
2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar
Methods:
Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.
Sunday, October 14, 2007
D..Halwa Types
Halwa/Sheera Types
Type 1
Gajar Halwa
Procedure
1..Take milk add grated carrot into it
2..Boil till it becomes thick paste
3..Add sugar
4..Mix well
5..Add resin,almonda and elaichi powder
Serve chilled.
Type 2
Soyabean Halwa
Ingredients
.. 2 cups Soyabean
.. 1 Tsp Ghee
.. 1 Cup sugar Syrup(Chashni 1 taar neey)
Procedure
1..Soak soyabean for 2 hrs into water.
2..Grind it into paste.
3..Steam the paste like a dhokla into the pressure cooker or dhokla steamer.
4..Then take it out,mash it to from powder.
5..Take ghee into the pan.
6..Roast the soyabean paste/powder into it till it becomes brown in color.
7..Make a sugar syrum add paste into it,Mix well n serve hot
Note: Very nutritious ,Highly rich in protein
Those who have kidney problems can have it,contains less ghee.
Type 3
Rava/Soji Halwa
Ingredients
1..bowl Rava/soji
1..bowl sugar
1/2..bowl ghee
2 riped bananas
2..bowl milk
Procedure
1..Roast soji/rava into the ghee
2..Till it becomes brown
3..Add grated banana into it.
4..Add boiling milk or water into it
5..Add sugar
6..Mix well
7..Cook on less flame for some time
8..Add saffron,elaichi,dryfruits
Serve hot
Type 4
Moong daal Halwa
Ingredients
2 Cup Moong Daal
1 Cup Ghee
1 1/2 cup sugar syrup(1 taar chashni)
Maava
Milk
Type 5
Doodhi Halwa
Same like gajar halwa only instead of gajar use grated doodhi.
Type 6
Gajar and beat root mix Halwa
same like gajar halwa instead of gajar use gajar and grated beat root together.
Type 7
Hurda no Halwo
Type 8
Bread n Maava Halwa
Type 9
Pure badaam/Almond Halwa
Type 10 Chickoo Halwa
6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
1..Peel and mash chickoos or blend.
2..Add milk and boil in heavy saucepan.
3..When slightly thick add khoya and cook, stirring continuously.
4..Add sugar and ghee. Cook on low turning continuously till ghee oozes.
5..Garnish with almond or walnut in centre of the halwa.
Type 14 Groundnut Halwa
Ingredients :
Groundnut - 2cups
Milk powder - 1cup
Water - 1cup
Sugar - 1cup
Butter - 2dsp
Powdered cardamom - 1/2tsp
Vanilla essence - 1 drop
Method :
Remove the coating of the groundnut and grind it coarsely. Dissolve the milk powder in water and add powdered groundnut, sugar and butter. Keep it on fire and stir continuously. When it becomes thick, add powdered cardamom and vanilla essence. Stir well and pour the batter into a greased vessel before it sets. Allow to cool and cut the halwa into desired shapes
Type 1
Gajar Halwa
Procedure
1..Take milk add grated carrot into it
2..Boil till it becomes thick paste
3..Add sugar
4..Mix well
5..Add resin,almonda and elaichi powder
Serve chilled.
Type 2
Soyabean Halwa
Ingredients
.. 2 cups Soyabean
.. 1 Tsp Ghee
.. 1 Cup sugar Syrup(Chashni 1 taar neey)
Procedure
1..Soak soyabean for 2 hrs into water.
2..Grind it into paste.
3..Steam the paste like a dhokla into the pressure cooker or dhokla steamer.
4..Then take it out,mash it to from powder.
5..Take ghee into the pan.
6..Roast the soyabean paste/powder into it till it becomes brown in color.
7..Make a sugar syrum add paste into it,Mix well n serve hot
Note: Very nutritious ,Highly rich in protein
Those who have kidney problems can have it,contains less ghee.
Type 3
Rava/Soji Halwa
Ingredients
1..bowl Rava/soji
1..bowl sugar
1/2..bowl ghee
2 riped bananas
2..bowl milk
Procedure
1..Roast soji/rava into the ghee
2..Till it becomes brown
3..Add grated banana into it.
4..Add boiling milk or water into it
5..Add sugar
6..Mix well
7..Cook on less flame for some time
8..Add saffron,elaichi,dryfruits
Serve hot
Type 4
Moong daal Halwa
Ingredients
2 Cup Moong Daal
1 Cup Ghee
1 1/2 cup sugar syrup(1 taar chashni)
Maava
Milk
Type 5
Doodhi Halwa
Same like gajar halwa only instead of gajar use grated doodhi.
Type 6
Gajar and beat root mix Halwa
same like gajar halwa instead of gajar use gajar and grated beat root together.
Type 7
Hurda no Halwo
Type 8
Bread n Maava Halwa
Type 9
Pure badaam/Almond Halwa
Type 10 Chickoo Halwa
6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
1..Peel and mash chickoos or blend.
2..Add milk and boil in heavy saucepan.
3..When slightly thick add khoya and cook, stirring continuously.
4..Add sugar and ghee. Cook on low turning continuously till ghee oozes.
5..Garnish with almond or walnut in centre of the halwa.
Type 14 Groundnut Halwa
Ingredients :
Groundnut - 2cups
Milk powder - 1cup
Water - 1cup
Sugar - 1cup
Butter - 2dsp
Powdered cardamom - 1/2tsp
Vanilla essence - 1 drop
Method :
Remove the coating of the groundnut and grind it coarsely. Dissolve the milk powder in water and add powdered groundnut, sugar and butter. Keep it on fire and stir continuously. When it becomes thick, add powdered cardamom and vanilla essence. Stir well and pour the batter into a greased vessel before it sets. Allow to cool and cut the halwa into desired shapes
D..Kheer Types(Photographs)
Doodh Paak
Ingredients
..1 litre milk
..1 small bowl rice
.. Sugar
.. Dry fruit pieces
.. Saffron
.. Cardimom/elaichi
Procedure
1..Boil rice and milk together,till rice become soft.
2..Add sugar
3..Add dry fruits
4..Add cardimom powder and saffron
5..Add some extra fresh cream if you want creamy doodh paak.
Serve hot or chilled.
Note : Add little custard/milk powder for more thickness if required.
Gobi kheer
Procedure
1..Roast grated gobhi into some ghee
2..Add milk in it
3..Boil for thickness
4..Add sugar/dry fruits,elaichi,saffron
Shev Kheer
same like gobi kheer add shev instead of gobi.
Basundi/Rabree
Procedure
1..Boil 1 litre of milk till it becomes 1/2 litre.
2..Add 1/2 cup sugar
3..Add small size gulab jamun
4..Add sugar,elaichi,kesar,dryfruits
5..Serve chilled.Tastes good with puris.
Note:- if you have plain rabree without kesar,elaichi,gulabjamun and dry fruits .
Add some mashed fresh strawberries into it.Serve chilled.
Khichado/Wheat kheer
Procedure
1..1 cup wheat grinded(Thuli),Soak into water for one night
2..Steam it in a pressure cooker.
3..Grind it.
4..Add milk
5..Boil this wheat paste n milk together till it becomes thick.
6..Add 2 cups sugar
7..Add khas khas 1 tea spoon
8..Add roastes dry grated coconut 1 table spoon
9..Boil as much as you can.
10.. Serve hot.
MAKHANE-KI-KHEER
Ingredients
* Milk 1 litre
* Makhanas 2 cups in pieces
* Ground sugar 2 dessertspoons
* Paggi gari 2 dessertspoons
* Almonds 1 dessertspoon in pieces
Method
* Mix the makhanas with the milk and cook for about half an hour.
* Once the makhanas are cooked add sugar and take it off the fire. Add the
coconut and almonds.
* This kheer will he more watery and it should be refrigerated before use.
Friday, October 12, 2007
PS..Paneer Tikka
Paneer Tikka
Ingredients (Translation)
½ kg Paneer cut into cubes
1 big spoon Curd
1 tsp Ginger-garlic paste
Salt to taste
Ghee or oil- for greasing
1 tsp Red chilli powder
1 tsp Garam masala powder
2 tsp Crushed kasuri methi
¼ tsp Ajwain/Dill
Red orange color- a pinch
Mix all ingredients except paneer.
Prick the paneer pieces using toothpick and add it to the mixture.
Refrigerate for at least two hours.
Remove and micro high for around 4 to 5 minutes in a microwave safe strainer.
Grease it with ghee or oil and grill it for 7 to 8 minutes
Your tasty paneer tikka is ready.
Ingredients (Translation)
½ kg Paneer cut into cubes
1 big spoon Curd
1 tsp Ginger-garlic paste
Salt to taste
Ghee or oil- for greasing
1 tsp Red chilli powder
1 tsp Garam masala powder
2 tsp Crushed kasuri methi
¼ tsp Ajwain/Dill
Red orange color- a pinch
Mix all ingredients except paneer.
Prick the paneer pieces using toothpick and add it to the mixture.
Refrigerate for at least two hours.
Remove and micro high for around 4 to 5 minutes in a microwave safe strainer.
Grease it with ghee or oil and grill it for 7 to 8 minutes
Your tasty paneer tikka is ready.
Tuesday, October 9, 2007
Moong Daal Kachori
My Nani's Recipe..:)
She used to make geeli Tuvar ne kachori too..
Ohhh Nani i miss "ur haat ka khaana"
Time : 2 hrs
Serves 8-10
Ingredients
4 cup maida
1 cup moong daal
green chilly paste
Ginger paste
Clove,tezpatta powder/Kacchha masala
Turmeric
Sugar
Lemon juice
Sauf/feneel seeds
Hing
Cilantro
1 pinch Baking powder.
Procedure
1..Soak moong daal for 2 hrs.
2..Grind little bit in a grinder.
3..Boil in a pressure cooker.
4..Add all masala into the paste.
5..Roast the paste in a hot pan till it becomes dry powder.
6..Take maida add oil(mutthi padtu mohan),salt,1 pinch baking powder,water make a puri like dough.
7..Stuff with daal powder,make kachori,Deepfry them.
Serve hot with dahee n tamarind sauce.
Zhaal Muri (Chaat/Bhel type)(Photographs)
Preparation Time:
15-20 mins
Makes:
2-3 servings
What you need:
2-3 cups crisp Puffed Pice(Mamra/Murmura/Muri)
1 Onion, finely chopped
1-2 Potato, boiled and finely diced
1 Tomato, finely chopped
Cucumber chopped (1/4 cup)-Optional
2 tbsp roasted Peanuts
1 tbsp roasted Cashews-Optional
3-4 Green chillies, finely chopped
Jucie of 1/2 Lemon
1/2 tsp Red Chilli Powder
1/2 tsp Corriander Powder
A pinch of Turmeric
2 tbsp chopped Corriander
1 tbsp fresh grated Cocunut
Salt to taste
How to proceed:
1) Mix all the ingredients.
2) Garnish with corriander and cocunut.
3) Serve freshly prepared before mamra's become too soft
* A tsp of Mustard oil is usually added at the end before serving. I didnt have it and so didnt opt for it.. The quantity of lime, salt and red chilli powder should be adjusted as desired!
R..Chitranna(Photographs)
Preparation Time:
30 mins
Serves:
3-4
What you need:
2 cups Basmati Rice
5-6 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
1 tbsp Moong Dal
2 Onions, sliced
4 Green Chillies, chopped
1/2 tsp Turmeric
1 tbsp Roasted Peanuts
5-6 Cashews
Juice of 1 Lemon
Salt to taste
2 tbsp Oil
How to proceed:
1) Cook Basmati rice in water until just done and then drain excess water..
2) Spread in a wide pan to cool
3) Heat oil, fry peanuts and cashews and keep aside
4) To remaining oil, add curry leaves, mustard seeds and cumin seeds
5) When they start spluttering, add all 3 dals and fry until they turn golden
6) Add chilies and sliced onions and cook for a min
7) Add turmeric, salt, nuts and cashews
8) Now add rice and mix well
9) Squeeze juice of lemon over rice,mix well and turn off gas!
Serve hot wit tomato rasam or raitas..
R..Lemon Rice
Ingredients
2 Bowl boiled rice
1 tspn cumin
1 tspn lemon juice
1/2 tspn methi daana/Dry Fenugreek Seeds
1/2 tspn mustard
Curry leaves
Peanuts
Spring onions(optional)
2-3 red chillies
1 green chilly pieces
1/2 tspn salt
Turmeric
Oil
Amchur powder(Optional)
Curd(Optional)
Cilantro
Procedure
1..Take oil in a pan
2..Add mustard,allow to splutter
3..Add cumin
4..Add methi daana
5..Add chillies and onions
6..Add curry leaves,peanuts
7..Add turmeric n rice.
8..Mix well.
9..Cook for 5 min
10..add lemon juice when you serve
11..Add amchur those who want.
12..Serve hot,Garnish with cilantro
Note : add curd n mix well.skip turmeric,amchur,lemon juice.It will become curd rice.can add chaana daal into it.Serve chilled
2 Bowl boiled rice
1 tspn cumin
1 tspn lemon juice
1/2 tspn methi daana/Dry Fenugreek Seeds
1/2 tspn mustard
Curry leaves
Peanuts
Spring onions(optional)
2-3 red chillies
1 green chilly pieces
1/2 tspn salt
Turmeric
Oil
Amchur powder(Optional)
Curd(Optional)
Cilantro
Procedure
1..Take oil in a pan
2..Add mustard,allow to splutter
3..Add cumin
4..Add methi daana
5..Add chillies and onions
6..Add curry leaves,peanuts
7..Add turmeric n rice.
8..Mix well.
9..Cook for 5 min
10..add lemon juice when you serve
11..Add amchur those who want.
12..Serve hot,Garnish with cilantro
Note : add curd n mix well.skip turmeric,amchur,lemon juice.It will become curd rice.can add chaana daal into it.Serve chilled
*..Egg Half Fry(Photographs)
Ingredients
1 Large Egg
2 Salt
3 Cilantro
Procedure
1..Put the egg yolk directly on a hot pan.
2..Sprinkle salt ans chopped cilantro over it
3..For spicy lovers ,can add red chilly powder,chaat masala n chopped green chilly
4..Close the lid for some time
5..Turn it upside down,cook for 5 min
6..Serve hot as a sandwich stuffing or with ketchup.
*..Egg French toast
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French Toast
Ingredients
* 100 ml Milk
* 3 Teaspoon Sugar
* 4 Slices of Bread
* 1 Egg
* 1/2 Teaspoon Salt
* A Few Drops of vanilla essence
* 2 Teaspoon of Ghee or Butter
Method
* Beat the eggs in a bowl till forthy.
* Put in sugar, salt, vanilla essence and milk.
* Beat the mixture till sugar dissolves.
* Soak slices of bread in the above mixture for just one minute.
* Heat non-stick tava over low flame and butter it slightly.
* Fry the slices of bread on the tava, both sides, till brown.
Serve hot with honey or pancake syrup.
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French Toast
Ingredients
* 100 ml Milk
* 3 Teaspoon Sugar
* 4 Slices of Bread
* 1 Egg
* 1/2 Teaspoon Salt
* A Few Drops of vanilla essence
* 2 Teaspoon of Ghee or Butter
Method
* Beat the eggs in a bowl till forthy.
* Put in sugar, salt, vanilla essence and milk.
* Beat the mixture till sugar dissolves.
* Soak slices of bread in the above mixture for just one minute.
* Heat non-stick tava over low flame and butter it slightly.
* Fry the slices of bread on the tava, both sides, till brown.
Serve hot with honey or pancake syrup.
R..Khichadi(Photograph)
Ingredients
..1 bowl rice
..1/2 bowl tuvar/moong daal
..onion ,garlic,ginger,chilly paste
..red chilly
..kaala masala
..salt
..sugar
..dhaana powder
..peanuts(optional)
..potato pieces(optional)
..chopped cilantro
..oil
..mustard
..cumin
..3 bowls water
Procedure
1..Add oil in a pan,add mustard,cumin,chillies
2..add all pastes
3..add chopped onion n roast if required.
4..add water
5..add all spices
6..add turmeric
7..add rice n daal
8..add salt,sugar.
9..add peanuts,potatoes mix well
10..put the mixture in a pressure cooker,steam it
11..garnish with coconut n cilantro
12..Serve hot with kadhi,papad bhurji or masala papad n salad.
#..Medu Wada
Ingredients
1 Cup Oodad daal
1 tsp salt
3 tsp green chilly paste
1 tsp Adrak paste
1 tblspn Besan
Hing
Soda(Sodiun Bi-carbonate)
Procedure
1..Soak daal for 3-4 hrs.
2..Make a paste.
3..Add soda in a paste allow to set for 1/2 n hr.
4..Use plastic bad to make wadas.
5..Deepfry them.
6..Serve hot with hot sambar
Sambar
Ingredients
..Tuvar daal
..Curry leaves
..Fresh green peas
..Slices carrot
..Sliced tomatoes
..Slices onions
..Salt
..Jaggery/sugar
..Hing
..Sambar masala
..Red chilly powder
..Turmeric
..Tamarind
..Cumin
..Mustard
..Oil
..Tez patta
..Cilantro
Procedure
1..Take a oil in a pan..
2..Give a tadka add all spices.Add onion allow it to be brown .
3..Add sufficient water n daal.
4..Add all masalas ,sugar,salt,tamarind.
Garnish with Cilantro
Note: With the paste of medu wada you can make Omlet/pooda.
1 Cup Oodad daal
1 tsp salt
3 tsp green chilly paste
1 tsp Adrak paste
1 tblspn Besan
Hing
Soda(Sodiun Bi-carbonate)
Procedure
1..Soak daal for 3-4 hrs.
2..Make a paste.
3..Add soda in a paste allow to set for 1/2 n hr.
4..Use plastic bad to make wadas.
5..Deepfry them.
6..Serve hot with hot sambar
Sambar
Ingredients
..Tuvar daal
..Curry leaves
..Fresh green peas
..Slices carrot
..Sliced tomatoes
..Slices onions
..Salt
..Jaggery/sugar
..Hing
..Sambar masala
..Red chilly powder
..Turmeric
..Tamarind
..Cumin
..Mustard
..Oil
..Tez patta
..Cilantro
Procedure
1..Take a oil in a pan..
2..Give a tadka add all spices.Add onion allow it to be brown .
3..Add sufficient water n daal.
4..Add all masalas ,sugar,salt,tamarind.
Garnish with Cilantro
Note: With the paste of medu wada you can make Omlet/pooda.
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