Thursday 17 July 2014

Beetroot pakodiyan

13:17    No comments

Ingrediants
beetroot 1 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry

Method

  1. Peel, wash and sliced beetroot into thin circle.Cook it in a cooker with some water about 10-15 minutes.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, put the beetroot slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  5. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  6. Drain the pakoras completely transfer on a plate lined with absorbent tissue.
  7. Serve hot with your favorite sauce or chutney.


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Lauki ki pakodiyan

13:17    No comments

Ingrediants
bottel gaurd(lauki) 14-15 thin slices
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chilli powder 1/2 tspn
turmaric powder 1 tspn
salt to taste
oil for fry

Method

  1. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  2. Add water to make a smooth batter. The batter should be of pouring consistency.
  3. Heat oil in a kadhai, put the lauki slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  4. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  5. Drain the pakoras completely, transfer on a plate lined with absorbent tissue.
  6. Serve hot with your favorite sauce or chutney.


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Mango barfi

13:15    No comments



Ingrediants
Rip mango pulp 1 cup
Khoya 1 cup
Sugar 1/2 cup or as u like
Cardamom powder 1/2 tspn
Almond 5-6
Cashew 3-4
Pista 4-5
Orange food color

Method

  1. Mix mango pulp and sugar.Cook in a pan over medium heat till reduced by half. Keep it aside.

  2. Now heat a pan fry khoya over medium flame till it turns little brown.

  3. Add mango pulp-sugar mixture and Cardamom powder to it.Cook till the mixture turns semi solid.

  4. Mix orange color, pour it immediately in greased plate.Allow to cool , cut into diamond pieces.

  5. Garnish with, thinly sliced Almonds, cashew and pista.

  6. Mango Burfi is ready to serve.


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Tuesday 15 July 2014

Chana daal dumpling in gravy

20:28    No comments

Ingrediants for dumplings
chana daal 1 cup
onion 1 medium size
green chilli 2-3
salt to taste

Ingrediants for gravy
onion 1 large size
fenugreek seeds 1/2 tlspn
ginger-garlic paste 1 tblspn
chilli powder 1 tlspn
turmaric powder 1 tlspn
garam masala powder 1/2 tlspn
coriender powder 1 tlspn
dried Mango(khatai) 1
salt to taste
oil

Method

  1. Soak the dal in enough water to cover for at least 2 hours.Drain and set aside.
  2. Grind into a fine paste using sufficient water.
  3. Take care not to add too much water--it will make the dumplings difficult to shape.
  4. Transfer the daal past to a large mixing bowl. Add choped onions,chopped green chilli,red chilli powder and salt mix well.
  5. Heat tawa on medium heat and drizzle some of oil over it.
  6. With your fingers, make small rounded balls of the dal mixture and put them gently on tawa.
  7. Quiqly add some water and cover it with lid.
  8. When the underside has browned lightly,gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over and set aside
  9. For gravy heat oil in a kadhai add fenugreek seeds .make a past of onion and add in it .
  10. Add ginger-garlic past and mix well. Sauté for a minute.
  11. Now add the powdered spices khatai and salt fry till the oil begins to separate from the masala.
  12. Add daal dumpling allow to boil covered, for 10 mins on low flame.serve hot.


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Dahi bara

20:26    No comments

Ingrediants
For bara:
urad dal 1/2 cup
green chilli 2-3
ginger 1"
salt to taste
oil for fry
For dahi:
yogurt (dahi) 2 cup
roasted cumin powder 1/2 tblspn
red chilli powder 1/2 tspn
chat masala powder 1/2 tspn
suger 1 tspn
salt to taste
green chutney
tamrind chutney

Method

  1. Clean, wash and soak the daal overnight or 7 - 8 hrs . Separate the water and grind them with green chilli and giger without water .
  2. Take out the paste in a bowl and then beat the mixture for 10 - 15 minutes till the mixture becomes fluffy . This will make the baras soft. Add salt and keep aside .
  3. Heat oil in a kadhai. Wet your hand. Take a portion of the mixture in hand .
  4. Make a hole in the centre with your finger and drop the baras in oil.
  5. Deep fry the baras till both sides turn golden brown in colour.
  6. Repeat with the remaining batter to make baras
  7. In a bowl fill 2 cups of warm water and put the baras in it. Let them soak for 10-12 minuts .
  8. Beat the curd smooth and put in a bowl . Before serving add salt, red chili powder, sugar and roasted cumin powder to the dahi.
  9. Squeeze out the baras from the water and in a deep dish arrange the baras and pour dahi over them.Pour tamarind chutney and green chutney and chat masala powder.
  10. Yammy dahi bara is ready.


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Friday 11 July 2014

Rasgulla

23:12    No comments

Ingrediants
Milk 4 cups
Lemon juice 1/4 cup
Suger 11/2 cups
Water 41/2 cups

Method

  1. Take whole milk in a heavy bottomed vessel . Boil over medium high heat , stirring frequently .
  2. As the milk comes to boil, add the lemon juice drop wise and stir the milk gently.
  3. You can see the milk curdles and the green whey water separates out.Turn off the heat.
  4. Drain the whey using a thin muslin cloth . Rinse the strained paneer under cold water and squeeze well .
  5. Squeeze the cloth and hang it for 30 minutes .
  6. Now take the paneer in the bowl . Spread it to fine shreds .
  7. Knead it for 10 to 12 minutes and make soft smooth dough out of it.
  8. Divide the dough into small equal sized balls .
  9. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil .
  10. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming , turn the heat to medium and cook for about seven minutes .
  11. Wait till the pressure goes off and open the lid .
  12. You can see the rasgulla patties , have expanded to double in size .
  13. Yummy Rasgullas are ready. Transfer it to a serving bowl and serve .


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Thursday 10 July 2014

Aam sabudana pudding

12:31    No comments

Mango Sago Dessert is an Asian sweet that originates from Hong Kong. Made using the key ingredients -mango, sago and evaporated or coconut milk. But it's easy to make so you can try this at home!

Ingrediants
Rip mango 1 large size
Sago(Sabudana) 1/4 cup
Milk 1/2 cup
evaporated milk or coconut milk 1/2 cup
Suger 3-4 tblspn

Method

  1. Soak the sago in water for an hour and drain. This will wash away some of the starch from the sago.
  2. In a saucepan of boiling water add the sago and sugar.
  3. Cook, stirring the sago over medium-high heat. When the sago becomes partially cooked (translucent) turn the heat off.
  4. When the sago is translucent, drain and run under cold water.
  5. Peel and chop the mangoes and reserve finely chopped mango pieces for garnish.
  6. Blend rest of the mango pieces with milk and sugar to make smooth paste
  7. Distribute the mixture evenly among the bowls.
  8. Add the evaporated milk and sago and refrigerate for 1-2 hours until cool.
  9. Serve cold garnish with mango pieces.


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Tuesday 8 July 2014

Urad daal rings

12:37    No comments


Ingrediants
urad dal 1 cup
onion finaly choped 1 large
green chilli finaly choped 3-4
cumin seeds 1 tlspn
chat masala powder 1/2 tblspn
salt to tast
oil for fry

Method

  1. Soak urad dal in water overnight or for 5- 6 hours. Drain the water and grind the dal.
  2. Add very little water while grinding. The batter should not become watery. It should be thick and finely ground .
  3. Add onion , green chilli , cumin seeds, chat masala powder to the batter.
  4. Heat oil in a kadhai. Wet your hand. Take a portion of the mixture in hand.
  5. Make a hole in the centre with your finger and drop the rings in oil.
  6. Deep fry the rings till both sides turn golden brown in colour.
  7. Repeat with the remaining batter to make rings.
  8. Drain on absorbent paper. Serve hot with chutney.


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Bread pakoda

12:31    No comments

Ingrediants
bread slices 7
besan 1 cup
turmaric powder 1/2 tspn
chilli powder 1 tspn
chat masala powder 1 tspn
salt to taste
oil for frying
Salt to taste


Method

  1. Cut the bread slices in two pieces.
  2. Take besan in a bowl add turmaric powder, red chilli powder, chaat masala powder and salt mix well.
  3. Add sufficient water in it and make smooth battar.
  4. Heat oil in a kadhai dip the bread slices in butter and drop them in oil
  5. Fry it till golden brown in medium flame.
  6. Serve hot with green chatni .


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Bread roll

12:30    No comments




Ingrediants
Bread 5-6
boiled Potato 2-3
Green chilli 2-3
Red chilli powder 1/2 tspn
Garam masala powder 1/2 tspn
Chat masala powder 1/2 tspn
Amchoor powder 1 tspn
Gram flour 1/2cup
salt to taste
Oil to fry

Method


  1. Add salt, red chilli powder, gram masala, chat masala pawder, Amchoor powderand green chillies to the mashed potatoes, mix well.
  2. Take some water in a bowl and dip a bread slice for few seconds.
  3. Squeeze the water from the bread by pressing between palms gently.
  4. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
  5. Repeat the same process for making more rolls.
  6. Heat oil in a kadhai and deep fry the bread rolls on medium flame till golden brown.
  7. Serve bread rolls hot with green chutney and tomato sauce.


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Pyaz ki pakodiyan

12:29    No comments

Ingrediants
onion 2 large size
besan (Bengal gram flour) 1/2 cup
green chilli 2-3
red chilli powder 1/2 tspn
turmaric powder 1/2 tspn
cumin seeds 1/2 tspn
salt to tast
oil for fry

Method

  1. Cut the onions into slices apply salt and keep aside for 10 minutes .
  2. Add besan , green chilli , turmaric powder ,red chilli powder and cumin seeds mix well.
  3. Add 2-3 tblspn water if required and mix .
  4. Heat oil in a kadhai . Drop one tblspnfull of this mixture into hot oil.
  5. Deep fry it till golden brown . Drain on absorbent paper and serve hot with green chutney


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Wednesday 2 July 2014

Crispy onion rings

08:28    1 comment


Ingrediants
onion 2 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry

Method

  1. Peel, wash and sliced onion into circle. Separate onion slices into rings.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, dip the onion ring slices into the flour mixture apply batter all over it. Carefully drop the slices into the oil.
  5. Deep fry onion rings in batches for 2-3 minutes or until golden brown. Drain on paper towels.
  6. Serve hot with sauce or chutni


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Rawa idli with peanut chutney

08:28    No comments

Ingrediants for idli
rawa (semolina) 1 cup
curd 1 cup
chat masala 1tlspn
eno salt 1 sachet
salt to tast

Ingrediants for chutney
Peanuts 2-3 tblspn
garlic 5-6 pod
green chilli 2-3
salt to taste
For Tempering:
Oil
1 tblspn
Mustard Seeds
1tspn
Cumin seed
1/2 tspn
green chilli
2-3

Method for idli

  1. Heat 2 to 3 tsp oil or ghee in a pan. add the rava(semolina)and roast till they become aromatic and change color . remove the roasted rava in a mixing bowl and keep aside
  2. Add curd,chat masala ,salt and water as required,make a batter which is neither thick nor thin in consistency . keep aside covered for 20-30 mins.
  3. Heat the idly cooker with water and let it be just ready for steaming ,grease the idly plates with oil.
  4. At this time add the ENO salt to the batter and mix well.
  5. Immediately,pour batter into the idly moulds and steam for 5-7 minutes.insert a knife or spoon back and it should come clean.
  6. Your spongy,moist,soft rava idliesare ready now! Serve hot with peanuts chutney.

Method for chutney

  1. Dry roast peanuts in low flame to ensure even roasting Once its is crisp, transfer to a plate for cooling .Remove the skin of the peanuts completely.
  2. Place in the mixer and grind with green chilli,garlic, salt and water. Grind smoothly.
  3. Heat some oil in a small pan.Add mustard seeds, cumin seeds. When the seeds begin to crackle,add green chilli saut for a min. remove and pour over the chatni.


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Aaloo ki crispy pakoriyan

08:26    1 comment


Ingrediants
potato 2 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry

Method

  1. Peel, wash and sliced potatoes into thin circle.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, put the potato slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  5. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  6. Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent tissue
  7. Serve piping hot with your favorite dip, sauce or chutney. Enjoy with a cup of chai.


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Chilli potato

08:24    1 comment



Ingrediants
Potato 4-5 medium
Capsicum 1 large
Corn starch 2 tblspn
Green chilies 4-5
Ginger finely chopped 1/2 tblspn
garlic finely chopped 1 tblspn
Onion 1 medium
Spring onion 1
sugar 1 tsp
Soy sauce 1 tblspn
Tomato ketchup. 1½ tblspn
vinegar 1 tblspn
salt to taste
Oil for deep fry

Method

  1. Wash potatoes properly, peel and slice them length wise . Mix the sliced potatoes with corn flour.
  2. Heat oil in a pan place corn flour coated potatoes in pan and fry till they get golden brown.
  3. Heat some oil in a pan add garlic, giger saute well.
  4. Add sliced onion,Cook until onion gets pinkish color, add green chillies and stir-fry for a few seconds.
  5. Add tomato ketchup soya sauce,chilli sauce and salt.
  6. Put Capsicum in it cook well.Add potato fingers and vinegar mix well.
  7. Serve hot topped with spring onions.


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Tuesday 1 July 2014

Aam ki kheer

07:54    No comments

Ingrediants
ripe mango 1 large size
Rice soaked 2 tblspn
milk 2 cup
cream 1 cup
suger 3-4 tblspn or as u like
cardemom powder 1 pinch
dry fruits as u wish

Method

  1. Drain and grind the rice in a grinder, till the consistency resembles sooji or rava keep aside.
  2. Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a puree transfer to a bowl and set aside.
  3. Bring the milk to the boil in a large pan, and then reduce to a simmer.Pour in the rice. Cook stirring regularly, for about 25 minutes, or till the rice is soft.
  4. Add fresh cream and mango puree . boil it about 5-6 min on low flam.Add cardemom powder.
  5. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool.
  6. Pour into bowls and garnished with chopped fresh mango and raisins.
  7. Serve hot or cold as u like.


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