Spicy Tastes of India

Cheese Pasta Recipe

2009-08-08T21:55:00.000-07:00

Ingredients :

2 cubes Cheese.
Boiled Pasta.
1 cup Boiled Corns.
1 tbsp Butter.
Salt and Pepper to taste.

Methord Of Preparation :

Melt 1 tbsp butter in a pan and cook the pasta for few minutes.
Add corns and again cook for some more time.
Remove from flame and add grated cheese.
Mix salt and pepper to taste.
Saute again for few seconds and then cool.
Cheese Pasta is ready.

Corn And Tomato Soup Recipe

2009-06-08T10:41:00.000-07:00

Ingredients :

1 tablespoon vegetable oil.

1/2 onion, chopped.

1 celery rib, chopped.

1/8 teaspoon cayenne pepper.

1 garlic clove, finely chopped.

4 cups fresh corn kernels, cut from about 8 fresh ears.

4 fresh large tomatoes, seeded and chopped coarsely.

1/2 cup water.

1/2 teaspoon salt.

2 tablespoons minced fresh cilantro (coriander) leaves.

Method Of Praparation :

Heat oil in a heavy 2-quart saucepan; sauté onion, celery, cayenne and garlic until tender (about 5 minutes).

Add corn, tomatoes, water and salt to sautéed vegetables. Bring to a boil; reduce heat to low. Cover and simmer until corn is tender, about 30 minutes. Thin with up to 1/2 cup water, milk or cream if desired. Stir in coriander leaves just at serving time.

servings : 4 People.

Badam Pista Kulfi Recipe

2009-06-08T10:32:00.000-07:00

Ingredients :

4 cups milk.

8 tsp. sugar.

1/2 tsp cardamom seeds, grounded.

1/2 mixture of Badam/Pista powder (small cup).

Method Of Praparation :

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.

Now lower the heat and boil the milk for 40-45 minutes, stirring constantly until it has thickened. Stir the sides of the pan constantly to avoid scalding.

Now add the sugar, Badam/Pista powder and cardamom seeds powder, stir well, boil for few more minutes and remove from stove allow to cool.

Pour the mixture either in icecream tray or into Kulfi molds. Freeze for whole night.

To serve, remove the ice-cream from the tray by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

While serving kulfi's from kulfi molds put the cones under the flowing hot water tap for only 1 to 2 sec and with a slight jerk remove it in the plate and serve.

Cadbury Chocolate Burfi Recipe

2009-06-08T10:02:00.000-07:00

Ingredients :

maida - 1 cup.
sugar 2 cups.
ghee - 1 cup.
milk - 1 cup.
milk powder - 4 tablespoons.
cocoa powder - 2 tablespoons.
finely chopped cashew, almods, pista, raisins put together 1/2 cup.

Method Of Preparation :

Place a thick kadai on the heat.To this directly add all ingredients i.e., maida, sugar, milk,
milk powder, cocoa powder and ghee and mix well together.
Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the
sides.
It forms into a thick round mould by about 20 minutes time and you start getting a good
aroma.
Now add the chopped nuts and rainis and mix well.
Remove from heat and pour on a greased plate and cut into desires shapes.
Allow to cool and it forms into burfi shapes.
This is instant and can be done withint 25 minutes time.
There is no need of any preparation required.

Khassta Kachori Recipe

2009-06-08T09:50:00.000-07:00

Ingredients :

For the dough :

2 cups maida.

½ tsp salt.

¼ cup melted ghee or vanaspati.

For the filling :

½ cup yellow moon dal(soaked for 4 hours).

1 tsp jeera.

¼ tsp hing.

1 tsp green chilli-ginger paste.

1 tsp chilli powder.

1 tsp garam masala.

1 tbsp amchur (dry mango powder).

2 tbsp besan.

3 tbsp oil.

salt to taste.

Other ingredients :

Oil for deep fring.

For serving :

2 cups beaten curds.

green chutney.

khajur imli ki chutney.

chilli powder.

roasted jeera powder.

chopped coriander.

nylon sev or sev.

Method Of Preparation :

For the dough :

Mix all the ingredients and knead into a firm dough by using a little water.

Knead properly for at least 5 to 7 minutes.

Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :

Heat the oil in a pan, put the jeera and asafetida.When the seeds crackle put the soaked and drained moong dal and fry for a few seconds.

Put the green chilli-ginger paste, chilli powder, garam masala, gram flour, amchur and salt.

Stir for 5-7 minutes till all the masalas are cooked properly.Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to Make :

Roll each part of the dough into the circle of 50 mm (2") diameter.

Keep one part of the filling mixture in the centre of the rolled dough circle.

Cover the filling mixture with the dough by slowly stretching it over the filling mixture.

Close the ends tightly by pinching them together and if necessary, remove the excess dough.

Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.

Lightly press the centre of the kachori with a thumb.

deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.

Cool and keep aside.

serving :

Keep one kachori on a plate and a crack a hole in the centre of it.

Fill it with 3 to 4 tbsp of the beaten curds.

Put the green chutney, khajur imli ki chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.

Sprinkle sev on top.

Ready to serve.

Honey Cake Recipe

2009-05-08T00:41:00.000-07:00

Ingredients :

8 oz. flour.
4 oz. honey.
2 eggs.
3 oz. butter.
3 oz. sugar.
1 tspful baking powder.

Method Of Preparation :

Cream the butter and sugar, and add the beaten eggs gradually.

Beat in the honey and, lastly add the sieved flour and baking powder.

Put in a prepared shallow cake tin and bake in a moderate oven for about 45 minutes.

Aamras Recipe

2009-05-07T00:19:00.000-07:00

Ingredients :

1 kg Mango (Aam).
200 gms powdered Sugar (Cheeni).
1/2 litre Milk (Doodh).

Methord Of Preparation :

Wash mangoes.

Peel and cut into small pieces.

Keep the seeds aside in a little water.

Grind the mango pieces in a mixer and strain the juice.

Mix sugar in the cold milk and add to the mango juice.

Add water for required consistency.

Serve chilled with puri or paratha.

Brownie Ice-Cream Pie Recipe

2009-04-29T01:59:00.000-07:00

Ingredients :

Brownie Ice Cream Pie.

1 1/2 ounces (1 1/2 squares) unsweetened chocolate.
3 tablespoons butter or margarine.
1 cup granulated sugar.
2 eggs.
1/4 teaspoon salt.
1/2 teaspoon vanilla extract.
1/4 cup chopped walnuts.
1 quart pistachio, mocha or vanilla ice cream Cool Whip.
Shaved chocolate.

Method Of Preparation :

Melt chocolate and butter in top of double boiler. Cool slightly; add sugar.
In a bowl beat eggs until foamy; add chocolate mixture and continue beating. Fold in nuts. Pour into greased 9-inch pie plate and bake at 325 degrees F for about 35 minutes.
When cool, fill with ice cream. Freeze.
To serve, top with Cool Whip and sprinkle with shaved chocolate.

Apricot Summer Sundae Recipe

2009-04-29T01:43:00.000-07:00

Ingredients :

2- 1/2 cups Apricots (sliced, divided).
2 tsp of Dark Brown Sugar.
¼ tsp Orange Peel (grated).

2 cups Vanilla nonfat frozen yogurt.
Raspberries (optional).
Slivered orange peel (optional).

Method Of Preparation :

In a bowl, combine 2 cups of apricots, brown sugar and grated orange peel.

Spoon evenly into individual dessert dishes, then top with the vanilla frozen yogurt.

Garnish with raspberries, remaining sliced apricots and slivered orange peel.

Serve immediately.

Rava Laddu Recipe

2009-04-14T22:24:00.000-07:00

Ingredients :

2 cups fine semolina (upma rava).

2 cups sugar.

1/2 to 3/4 cup ghee.

1 tsp cardamom powder.

Cashews & raisins.

Method Of Preparation :

Roast Rava with ghee until it turns golden brown.

Heat the kadai with ghee once again. Add the cashews and raisins and fry them.

Grind sugar to fine powder.

Mix all these in a bowl. Also add cardamom powder and remaining ghee.

Make laddus from this mixture of your desired size. In case ghee is not sufficient, sprinkle little warm milk and make the laddus.

Fried Chana Daal With Paneer

2009-03-31T23:01:00.000-07:00

Ingredients :

150gmchana daal.
200gm paneer.
100gm onion.
100gm tomato.
1 red chilly.
2cinamoms.
2 black cardamoms.
4 cloves.
2 bayleaves.
1 inch ginger.
3 flacks garlic.
turmaric powder to taste.
1/4tsp red chilly powder.
salt a needed.
100gm oil or ghee.
water as required.
some corriender leaves.

Method Of Preparation :

wash the dal soak it for 2 hours.Grate onions.

Cut the coroander leaves.

Chop tomatoes.Grind ginger and garlic.

Cut paneer in to cubes and fry.

Heat oil fry the onions till light brown add the ginger garlic paste cinamom and cardamoms,cloves ,bay leavesand red chilly.

Add tomatoes and keep frying till oil separates.

Add the daal,salt,chiily and turmeric powder then fry for 5 to 7 minutes.

Pour 2 to 3 cups waterlet the daal to be done then add paneer.Garnish with corriender leaves.

Preparation time: 25 mins.

Dhansak Recipe

2009-03-12T21:43:00.000-07:00

Ingredients :

1/2 cup Toovar Dal.

1/2 cup Moong Dal.
1/2 cup Urad Dal.

1 cup Egg Plant (chopped).
1 cup Broccoli (chopped).
1 cup Tomatoes (chopped).
1 cup Onions (chopped).
1 cup Carrot (chopped).
1 tbsp Ginger-Garlic Paste.
1/2 tsp Cumin Seeds.
1/2 tsp Garam Masala.
2 Green Chillies (chopped).
4-5 twigs Coriander Leaves.
2 tbsp Oil.
Salt to taste.

Method Of Preparation :

Mix toova dal, moong dal and urad dal, and wash them.

Heat some water in a pressure cooker and add the dals, broccoli and carrots in it.

After 2 whistles, turn off the flame. Mix the dals and vegetables properly.

Now heat the oil in a pan. Add cumin seeds to splutter, and then add green chillies and onions. Fry till they turn golden brown.

Add eggplant and tomatoes, and let the vegetables cook for 5-10 minutes.

Add cooked dals, salt and garam masala. Let the dish cook for another 15 minutes.

Garnish with freshly chopped coriander leaves.

Dhansak is ready to serve.

Lasaniya Bataka Recipe

2009-03-12T21:34:00.000-07:00

Ingredients :

1 cup bengal gram flour (besan).
1/4 tsp turmeric powder.
2 tblsp oil.
3/4 tsp red chilli powder.
1/2 cup yogurt.
10 cloves garlic chopped.
1 tsp cumin seeds.
2 tsp coriander powder.
300 gms, baby potatoes.
1 tblsp coriander leaves chopped.
oil to fry.
1/2 tsp garam masala powder.

Method Of Preparation :

Take off the potatoes and slit from the centre, but do not split.

Heat up oil and fry till golden on medium heat.

Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.

Mix in cut garlic and stir fry for a while, but do not let it brown.

Then mix in gram flour and stir fry for another five minutes on a slow heat.

Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.

Take off the kadhai from heat up and mix in yogurt, a little water.

Mix and stir fry again.

Mix in half the cut coriander and the fried potatoes.

Stir fry on a very slow heat up for 10-15 minutes.

Serve hot decorated with the remaining cut coriander.

Instant Onion Rice Recipe

2009-03-12T10:57:00.000-07:00

Ingredients :

4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard for seasoning

Method Of Preparation :

Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.

Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.

once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

Paneer Tikka Masaala Recipe

2009-03-12T10:13:00.000-07:00

Ingredients :

250 gm cottage cheese (paneer).

100 gm curd (dahi).
2 onion (pyaj).
2 tomato (tamatar).
1 tsp ginger (adrak), garlic (lahsun) paste.
2 green chilly (hari mirch) paste.
50 gm cashew nut (kaju) paste.
1 tsp tandoori masala.
1 tsp chat masala.
1 tsp chana masala.
salt to taste.

Method Of Preparation :

Cut round slices of tamatar and pyaj and keep them aside.

Cut paneer in cubes.

Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.

Now add paneer cubes and mix well.

Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.

Then cook them in a preheated oven and keep aside.

Heat oil in a pan and put ginger garlic paste and green chilly in it.

Cook for 5 minutes. Thereafter, add finely chopped onion and fry.

Add finely chopped tomato and cook until oil floats on the surface.

Then add kaju paste and cook for 5-10 minutes.

Then add all the spices and cook for 2 minutes.

Lastly add paneer cooked in oven and cook for 5 minutes.

Garnish with coriander and serve hot.

Palak Paneer Vadaa Recipe

2009-03-10T09:18:00.000-07:00

Ingredients :

Palak/ Spinach - 1/2 cup

Paneer - 150 gms

Gram Flour / Besan - 1 cup

Rice Flour - 2 tsp

Ajwain / Carom Seeds - 1/4 tsp (opt)

Ginger Garlic paste - 1/2 tsp

Chili powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Onion - 1 medium

Coriander leaves - few springs

Curry Leaves - few

Salt to taste

Oil for frying

Method Of Preparation :

Wash and drain the Spinach leaves.

Chop it finely. Grate the paneer and keep aside

Chop the Onions, Coriander leaves.

In a bowl, take the besan and rice flour along with all other ingredients.

Mix well.

Add more besan if needed to get a batter that holds shape.

Add very little water to bind.

Infact its enough to just wash the onions and Spinach and use that along with the flour.

It should be enough to hold shape.

Using your left palm, take little of the batter the size of a ball and pat them down.

Make a hole in middle for it to get fried well.

Heat a pan with oil. Once its hot, gently drop these shaped vadas and cook on both sides.

Once done, drain on over kitchen towel.

Serve hot with tomato sauce.

I think this tastes great when hot, but no harm trying it warm if you want!

It tasted simply great.

If you don't like Spinach much, this is the best way to eat.

If you are conscious of deep frying, you can shallow fry this too.

Spread oil in a pan and place the vadas and sprinkle few drops over it.

Cook on both sides.This was also good way.

Pizaa Parotha

2009-01-02T00:29:00.000-08:00

Ingredients :

500 grams of All-Purpose Flour.

250 ml of Water.

1 tsp. Salt.

Clarified Butter or Cooking Oil.

Ingredients for filling :

1 Green Chilli (chopped).

Basil Leaves (chopped).

2 tbsp. of Tomato Puree.

½ tsp. Cumin Powder .

½ tsp. Salt.

1 tbsp. Olive Oil.

Method Of Preparation :

Mix first three ingredients & knead well into a soft dough. Put dough into a bowl and cover the bowl with a damp cloth and set aside for 1 hour.

Mix together the ingredients for the filling and set aside.

Take the flour dough and pat some dry flour on it and knead again for a few minutes. Make small lemon sized balls out of the complete dough. Take a ball and flatten it using a roller.

Spread tomato paste all over leaving a 2/3 cm border.

Fold into a semi circle and roll it out again.

Fold again into a quarter of a circle. Roll it out into a triangle pizza shape.

Heat a non stick pan and spread clarified butter or on it.

Cook the pizza paratha on one side until it puffs up and is brown on one side.

Spread some clarified butter or oil on raw side and flip it over and cook other side well.

Chocolate Cookies Recipe

2008-12-15T22:19:00.000-08:00

Ingredients :

1 1/4 cup Fine Wheat Flour.

1/2 tsp Baking Soda.
1/2 tsp Salt.
1/2 cup Butter.
1/2 cup Brown Sugar.
1/4 cup Sugar.
1 small sized Egg.
1 tsp Vanilla Essence.
1 cup Chocolate Chips.
1/2 cup chopped and roasted Walnuts.

Method Of Preparation :

Mix the flour, baking soda and salt evenly in a bowl.

With the mixer running, beat butter, sugar and brown sugar together until creamy.

Add the egg and vanilla essence.

Now add flour.

When flour is fully blended mix the chips and walnuts.

Preheat the oven to 190 degrees.

On a tray place a large ungreased cookie sheet.

Now drop a spoonful of the batter on the sheet 2 inches apart.

Bake for 10 -1 2 minutes.

Rainbow Cake Recipe

2008-12-15T22:08:00.000-08:00

Ingredients :

1 pkt jelly raspberry.
1 pkt jelly lime.
1 pkt jelly lemon.
1 pkt jelly orange.
1 pkt jell s trawberry.
2 1/2 cups cold water.
5 cup boiling water.
1 cup whipped cream.

Method Of Preparation :

Dissolve each packet of jelly-gelatin separately in one cup boiling water.

Now add 1/2 cup cold water to each of them.

Chill raspberry gelatin until very thick.

Smoothly line sides of a 9 inch spring form pan with wax paper.

Cut to extract 3 inches above the pan.

Whip the raspberry gelatin until fluffy.

Now spoon this mixture into the pan.

Chill the pan in the refrigerator until sat but not firm.

Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.

Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.

Now take the chipped cream and spread over the top and sides of the cake.

The rainbow cake is ready.

Rajma Curry Recipe

2008-12-15T21:53:00.000-08:00

Ingredients :

150 gms Rajma.

2 medium sized Onion.

1 large Tomato.

2 Green chilli.

1 tblsp Ginger-garlic Paste.

1/2 tspn Garam masala Powder .

1 tsp Coriander Powder.

3/4 tsp Salt.

Method Of Preparation :

Soak the rajma overnight.

Boil in a pressure cooker till tender.

Heat oil in a pan and add the chopped onions and ginger garlic paste.

Cook till brown.

Add the tomatoes, green chillies and cook till pulpy.

Add coriander powder, salt and 2 cups water and boil well.

Add the rajma and cook on a low flame for about 10 minutes.

Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.

Garnish with coriander leaves.

Serve hot with steamed rice.

Sev Puri Recipe

2008-12-15T21:39:00.000-08:00

Ingredients :

10 Flat Puris .

1 cup Fine Sev.

1/2 cup chopped Onion.

1/2 cup Curd.

3 tblsp Tamarind Chutney.

3 tblsp Coriander Leaves Chutney.

1/2 cup boiled Potato.

1 tblsp Chaat Masala.

1/2 tsp Red chili pepper.

1/2 tsp Cumin Seed.

Method Of Preparation :

Arrange the puris on a plate make a hole in each puri in the centre.

Fill with a few chopped boiled potato cubes.

Add about 1/4 tsp of tamarind and green chutneys in each.

Sprinkle cumin powder, salt, red chilli powder.

Sprinkle finely chopped onions.

Then generously sprinkle sev all over the puris.

Garnish with finely chopped coriander.

Serve fresh..

Tomato Rice Recipe

2008-12-06T10:10:00.000-08:00

Ingredians :

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee.
2 cup water.

Method Of Preparation :

Heat ghee in a heavy bottom vessel.

Put in the whole black cardamom and then the tomato puree.Now add the dry spices, salt and saute.

Put in the rice and mix well.

Finally add the water and cook covered till done.

Seve hot.

Gulabi Kebab

2008-09-21T22:06:00.000-07:00

Cocktail kababs with a Sumptous Filling

Makes :Approximatly 30 Kebabs.

Ingredients :

8 Midium size potatoes , boiled , mashed.

1 Medium size carrot , grated.

2 Green chillies , finely chopped.

1 tsp Finey chopped ginger.

1 Onion , finey chopped.

3 tsp Chopped coriander leaves.

Salt to tastes.

1 tsp Chaat masala.

1 tsp Each of coriander poweder , mango powder , red chilli powder , juice of half lemon.

1 cup Pomegranate seeds (anaar).

A Drop of red food colour corn flour mixed with water to make a batter of dropping consistency

breadcrumbs for coting oil for deep frying.

Method Of Preparation :

In a mixing bowl combine the potatoes , carrots ,green chilli , ginger , onion , coriander leaves , salt , spices , lemon , juice , pomegranate seeds and the red food colour . mix well.

Adjust the seasoning if required after tasting.

Shape the mixture into cylinderical cutes and keep aside.

Heat the oil for frying ; dip the cutlets in the corn flour batter and roll in the bread crumbs.

Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown.drain excess oil on absorbent paper.

Serves hot accompanied by tamarind chutney and / or tomato ketchup.

Veg.Manchurian Gravy

2008-09-11T06:28:00.000-07:00

Ingrediants :

1 cup grated cabbage.
1 cup grated carrots.
1/2 cup cauliflower florettes - shredded.
4-5 finely chopped French beans.
1/4 cup finely chopped spring onions.
1/4 cup finely chopped green capsicum.
1/3 cup refined flour (maida).
2 large tbsp cornflour (to hold and bind the veggies).
1 egg - beaten.
2 large tbsp soy sauce.
1-2 tbsp vinegar.
2-3 tbsp oil.
Water - around 4 cups to make the gravy.

Spices:

1/2 ginger and 5-6 garlic cloves.

2-3 green chillies (all finely chopped).
1 tsp sugar.

1/2 tsp msg (optional, salt- to taste

Method Of Preparation :

Reserve the chopped greens of the spring onions for garnishing.
Mix all the veggies in a bowl, add the beaten egg, spring onion, capsicum, refined flour and one tbsp of cornflour.

Add the salt for this mixture according to your taste (remember, the gravy will have salt too) and mix thoroughly.

Take a spoonfull of this batter and shape into small balls. (Do NOT add water).
Now heat sufficient oil in a wok or pan and deep-fry vegetable balls, 3-4 at a time so they do not stick to each other, on medium heat until they turn golden brown.

Remove and keep them on a tissue paper to absorb excess oil.

Now heat 2 tbsp of oil again and add ginger-garlic and the green chillies.

Then add soy sauce, sugar, MSG and salt to taste. Add 3 cups of water and bring to a boil.

Dissolve the cornflour in a cup of water and add slowly to the gravy.

Also add the vinegar to it. Stir till the sauce starts to thicken.

When it looks reasonably thick, remove from flame and keep aside.

Now add the fried manchurian balls and mix well.

Garnish with spring onions and Serve hot with Veg.Fried Rice.

Note :

Monosodium glutamate enhances the flavour and is commonly used in chinese food preparations. But some people have reported allergic reactions to it. So unless you are sure you have eaten it before, you can safely omit it from the above recipe to avoid any allergies

Bangali Khichadi

2008-08-30T11:00:00.000-07:00

Ingredients :

1 Cup rice (washed and soaked for 30 minutes).

1 Cup masoor dal (washed and soaked for 30 minutes).

1 tbsp Channa dal (washed and soaked for 30 minutes).

1 Bay leaf.

3 Green cardamoms.

1" Stick cinnamon.

3 Cloves.

1/2 tsp Cumin seeds.

10-12 Tiny onions, peeled.

10-12 Baby potatoes, washed clean.

1/2 Cup peas, shelled.1 Carrot, diced.

1 tsp Ginger, grated.

1 tsp Garlic, grated.

3-4 Green chilies, finely chopped.

1/2 tsp Turmeric powder.

1/2 tsp Garam masala powder.

Salt to taste.

5 Cups water.

4 tbsp Ghee.

Chopped coriander leaves, for garnish.

Curd and chutney, to serve.

Method Of Preparation :

Drain dals and rice in a colander and keep aside.

Semi crush spices (cardamom, cinnamon and cloves).

Heat 3 tbsp ghee in a large heavy skillet.

Add cumin seeds, bayleaf and crushed spices.

Add ginger, garlic and chilies. Stir-fry for a moment.

Add onions and potatoes (with skin). Stir-fry for 2 minutes.

Add carrot, peas, turmeric, garam masala and salt.

Add dals and rice. Gently stir-fry for 1 minute.

Add water.

Stir, bring to a boil, cover and simmer till done.

When done, pour remaining ghee and sprinkle coriander leaves.

Serve piping hot, with curd and chutney.

Bangla Khichdi is ready.

Masala Dhosa Recipe

2008-08-30T10:43:00.000-07:00

Ingredients :

2 1/2 Cups long grain rice.

1 Cup urad dal whole.

2 1/2 Cups converted rice.1 tsp Methi seeds.Salt to taste.For Masala.

3 Boiled potatoes.

1 Onion.

2 Chillies.

1 tsp Tumeric.

1 tsp Besan.

Chana dal.

Mustard seeds.

Salt to taste.

Method Of Preparation :

Soak urad dal and long grain rice for one hour and 6 hours respectively.
Grind them with methi seeds to make fine paste.
Add salt and set the mixture aside for fermentation for a day.
Saute onions, seeds and chilli in a pan with oil.
Add peeled potatoes, tumeric and salt.
Cook it for a few minutes.
Mix besan with water and add it to the mixture.
Cook this mixture for a couple of minutes.
Garnish with chopped coriander.
Pour ladleful of the batter on a non-stick pan and give it a round shape.
Drop little oil around it and turn over when bubbling appears.
Fill in the center of dosa with a spoonful of masala and fold it.
Masala dosa is ready. Serve it with Sambhar or Chutney.

Aaloo Ki Tikki Recipe

2008-08-30T10:34:00.000-07:00

Ingredients :

4 Cups boiled potatoes.
1 Cup boiled beans (chopped).
2 Onions (chopped).
4 tbsp Raisins.
2 tsp Garam masala.
2 tsp Cumin powder.
1 tsp Turmeric powder.
4 tbsp coriander leaves (chopped).
Green chillies (chopped).
1 tsp red pepper.
Salt/Rock Salt as per taste.

Method Of Preparation :

Mix chopped onions, beans, green chillies and raisins.
Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt)
Mix it well.
Filling for tikki is ready.
Mash the boiled potatoes.
Add garam masala, red pepper and salt.
Mix it to prepare dough.
Make small balls from the dough and flatten it.
Now put one tbsp of the filling on the flattened ball.
Close it with another potato ball and flatten it.
Heat the oil.
Fry these flattened balls till they turn brown.
Serve it with curd and green chutney.

Easy White Gravy

2008-08-29T20:17:00.000-07:00

Ingredients:

4 tbsp.
butter4 tbsp.
flour.
Salt.
Pepper2 .
1/2 c. milk.

Method Of Preparation :

Melt butter in saucepan over low heat.
Blend in flour, salt and pepper; cook until smooth and bubbly.
Stir in milk.
Heat to boiling on medium heat, stirring constantly.
Stir and boil 1 minute. Makes enough gravy for 1 can biscuits.

Malai Kofata

2008-07-09T00:20:00.000-07:00

Ingredients:

For The Kofta:

1 1/2 lb. potatoes.
2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream).
4-5 cashewnuts chopped.
1 tbsp raisins.
2-3 finely chopped green chillies.
1/4 tsp sugar.
1 tsp coriander powder.
1 tsp cumin powder.
1 tsp red-chilli powder.
1/2 tsp cardammom powder.
Salt To Taste.
3 tbsp cooking oil/ghee(clarified butter).
Oil for frying the koftas.

For the gravy:

2 medium onions,chopped.
3 flakes garlic,crushed.
1 inch ginger,crushed.
3 large tomatoes,pureed.
1 tsp red-chilli powder.
1/2 tsp garam masala powder.
1/2 tsp dhania(corainder) powder.
1/2 tsp cumin powder.
2 tsp powdered poppy seeds.
1/2 tsp sugar.
1 tbsp ground peanuts/cashewnuts.

Method Of Preparation :

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.

Punjabi Samosa

2008-05-18T07:15:00.000-07:00

Ingredients :

Samosa Crust :

Maida 2 cups.
Warm Oil 1/2 cup.
Ajwain 1/2 tsp.
Warm Water if required to knead.
Salt to taste.
Oil to deep fry.

Samosa Filling :

Oil 3 tbsp.
Ginger & Garlic paste 1 tbsp.
Peas 1 cup.
Potatoes 2 medium.
Coriander powder 1 tbsp.
Jeera powder 1 tsp.
Mustard 1 tsp.
Turmeric 1/2 tsp.
Fennel seeds 1 tbsp.
Salt to taste.

Method Of Preparation :

Samosa filling:

First take oil in a kadai or a big pan and put mustad seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust :

Take maida mix salt, ajwain and warm oil together and make a dough, then just wet your hand with warm water to make the dough soft.

Making Punjabi samosa :

Take a big ball of the dough and roll it very thickly.
Then cut it into half and put the above filling into it and close it with the help of water.
Repeat the same thing with the other half also.
Then heat oil in a kadai to fry the samosa remember that you should fry the samosa in a low flame.
Then enjoy it with any Garlic or simple Green Chutney.

Mutter Paneer Recipe

2008-05-11T02:13:00.000-07:00

Ingredients :

14 ounces paneer cut into chunks (homemade — use included recipe or Nanak brand).

15 cashew nuts soaked in water for one hour.

1/4 cup vegetable oil.

1 medium onion chopped fine.

1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed.

1 piece fresh ginger, size of a walnut, minced.

1 large tomato, chopped.

1/2 teaspoon ground coriander.

1/4 teaspoon cumin.

1/4 teaspoon red chili powder.

1/4 teaspoon turmeric.

1/2 teaspoon garam masala.

1/4 cup water.

3 cups fresh shelled green peas or 1 package frozen peas.

Salt and freshly ground pepper to taste.

Method Of Preparation :

In a food processor or blender, grind the tomatoes, cashew nuts and dry spices together.

In a wok or heavy skillet, fry the paneer chunks in hot oil until all sides are golden.

Remove with slotted spoon and set aside to drain on a paper towel. In remaining oil, saut?hopped onion until it begins to turn brown. Do not scorch.

Add the garlic/ginger paste and fry for 2 minutes. Then add the tomato-cashew nut-masala mixture and let it fry on medium heat until the oil separates.

Gujarati Delicious Lapasi Recipe.

2008-05-06T02:01:00.000-07:00

Ingredients :

1 cup Broken wheat.
2 1/2 cups Hot water.
2 tablespoon Almonds.
3/4 cup Sugar.
15 nos. Raisins.
1 teaspoon Cardamom powder.
3/4 cup Ghee.

Method Of Preparation :

Soak the raisins in 1/2 cup water and keep aside.

Heat ghee in a heavy bottomed pan, add the broken wheat.
Saute on a high flame till it turns pinkish brown.
Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
Once all the water has evaporated, add the sugar, ghee and 1/2 cup water.
Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
The lapsi is ready when the ghee starts oozing out from the sides of the pan.
Serve hot garnished with blanched almonds and pistachios.

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2008-05-01T01:52:00.000-07:00

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Boondi ka Ladoo

2008-03-24T04:07:00.000-07:00

Ingredients :

1 cup Besan.
1 pinch Kesari.
1 pinch Cardamom powder.
1 tbsp Rice flour.
1 pinch Baking Powder.
1 tbsp Melon seeds.
1 tbsp Broken Cashew nut.
2 cups Oil Sugar.
1 cup Water.

Method Of Preparation :

Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil.
Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil.
Make the balls and keep aside.
Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies.
When the mixture is still warm make into balls.
Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes.

Sahi Pulao

2008-03-16T04:40:00.000-07:00

Ingredients :

3 cups Basmati rice.
soaked for 30 minutes.

Layer 1 Grind to a paste :

1" piece ginger.
3 green chilies.
2 tbsp. coconut grated.
2 sprigs mint leaves.
½ cup coriander leaves.
4 flakes garlic.
1 carrot.
1 capsicum.
6-7 french beans.
1-sprig sping onions greens chopped.

Layer 2 :

Grind to a paste :

1 tbsp. sesame seeds.
1 tsp. soaked khuskhus seeds.
1 onion.
5-6 blanched green chilies or white pepper.
1 cardamom.
1 clove.
1 bay leaf.
1/2" piece cinnamon.
1 potato1 onion.

Other Ingredients :

6-7 whole shelled walnuts.
15 cashew nuts halved.
15 almonds, blanched and halved.
1 tbsp. raisins.
1 tbsp. cheese or paneer grated.
1 tbsp. coriander leaves finely chopped.
2 bay leaves.
1-cup mil.
Salt to taste.
Pepper to taste.
3 tbsp. ghee or oil.

Method Of Preparation :

Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes.
Take off fire , keep aside.

To proceed :

Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha.

Kaju Barfi

2008-03-16T04:18:00.000-07:00

Ingredients :

3 cups Cashew powder.
2 cups Sugar.
0.5-cup Water.
Silver foil.

Method of preparation :

Make sugar syrup of almost 2 thread consistency.
Then dissolve cashew powder in the solution and make the whole solution thick.
Then spread it on the plate and put some silver foil.
Then cut barfi into pieces.

Serve this sweet and enjoy the diwali evening.

Dahi Vada

2008-03-16T04:04:00.000-07:00

Ingredients :

For Bada :

1 Cup Urad daal.
Salt to taste.
Oil to fry.

For Dahi :

1 kg Dahi (yogurt).
1/2 tsp grated Ginger.
Finely chopped coriander leaves.
1-2 green chilies chopped.
Salt to taste.
2 tsp Roasted cumin (jeera) powder.
Red chili powder to taste.

Method Of Preparation :

For Bada :

Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi :

Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving :

In a deep dish arrange vada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.

Serve the dahi vadas chilled.

Puran poli

2008-03-16T03:48:00.000-07:00

Ingredients:

2 cups chana dal, soaked in water for 4 hours.
2 cups jaggery (adjust for sweetness).
2 cups refined flour.
3 tbsp oil.
1 tsp cardamom powder.
1/4th tsp nutmeg powder.
1/4th tsp nutmeg powder.
3/4 tsp turmeric powder.

Method Of Preparation :

Cook Chana Dal in a pressure cooker till it turns soft.
Drain out excess water until the dal is absolutely becomes dry.
Add jaggery and cook further and then mash into a soft paste.
Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well.
Form 20 balls of equal size and put it aside.
Mix refined flour, oil, water and turmeric powder.
very soft, sticky dough. Knead very well.
Use oil to knead. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm.
Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc.
This can get tricky as the paste does try to slide out.
Use a little flour if that happens. Roll.
Roast each poli on a hot, dry girdle.
Do not use oil or ghee. Roast both sides well.
Smear with ghee on both sides when done.
Serve warm with clarified butter or a bowl of milk.

Rice Payasam

2008-03-16T03:43:00.000-07:00

Ingredients:

Broken rice - 1 cup.
Jaggery - ½ cup, grated.
Coconut milk - 2½ cup, thin.
Coconut milk -1 cup, thick.
Cardamoms - 1 teaspoon, ground.
Cashews and raisins - a little.

Method Of Preparation :

Wash the broken rice and cook it in the thin coconut milk till it is soft and tender.
Add the jaggery and stir till it dissolves.
Add the thick coconut milk and cook on low flame for sometime.
Remove from fire and garnish with ground green cardamom powder and fried cashews and raisins.

Mini Samosa

2008-03-16T03:28:00.000-07:00

Ingredients :

2 cups of all purpose flour (maida).
1 cup of vegetable oil.
Salt (depending upon the taste).
moong daal (soak 6-8 hrs in Plenty of water with baking soda).
1 tbs red chili powder.
1 tbs garam masala.
1 tbs coriender powder.
1 tbs salt.
tbs amchur.
3-4 pinches asafoetida powder.
tbs cumin seeds.
Vegetable oil for frying.

Method Of Preparation :

Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.

Preparation for cover :

Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.

Sarson Ka Sag

2008-03-16T03:13:00.000-07:00

Ingredients :

1 bunch sarson greens.
1 bunch spinach.
1 onion grated.
1/2 tsp. each ginger and garlic grated 3 green chillies.
1 tbsp. grated cheese or paneer (optional).
1/2 lemon juice.
2 tbsp. ghee 1 tbsp. oil.
1/2 tsp. garam masala.
1 tbsp. maize flour and salt to taste.

Method Of Preparation :

Chop both greens, wash, drain.
Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir.
Add ginger, garlic, stir.
Add few pinches salt, 1 cup water.
Pressure cook till done. (2 whistles).
Mash well.
Heat ghee in a pan, add onion, saute till brown.
Add all other ingredients, except cheese.
Stir well and cook till oil separates.
Garnish with cheese.
Serve hot with makki ki roti, or paratha.

Uttapam

2008-03-16T03:01:00.000-07:00

Ingredients:

Batter (1:3 ratio of urad dal and rice).
1 Tomato.
1 small Onion.
1 bunch of fresh Coriander leaves.
Little broken Cashewnut or Putna or both.
1 or 2 Green Chillies.

Method Of Preparation :

Put them all in a small chopper and cut them very fine.
In a cup of batter, mix all of it and add little salt.
Put your non-stick pan or tawa on burner and heat it up to medium heat.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) and cover the pan for a while.
should be between medium and low.
When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula.
Allow it to bake for a while without the lid now.
Turn it once more and keep it for less than a minute to make it crisp.
Serve with sambar and coconut chutney.
Batter is made up of 1 portion of urad dal and 3 portions of rice.
One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice.
Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.

Gulaab Jambu

2008-03-16T02:56:00.000-07:00

Ingredients :

1 cup Bisquick.
2 cup Carnation Powder.
2 cup Water.
1 1/2 cup Sugar.
4 pods Cardamom Seeds.
4 tbsp Butter.
6-8 drops Rose Water.
1/8 cup Yogurt.
1/2 cup Milk.
Oil.

Method Of Preparation :

Heat butter and pour in a bowl.
Add bisquick, carnation powder and yogurt and blend together.
Knead well adding milk if necessary.
Make a smooth ball, cover and let rest for around 30 minutes.
Make 12-14 small balls.Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
Soak in sugar syrup for a few hours until they double in size
Serve hot or cold.

Chhole Bhature

2008-03-16T01:56:00.000-07:00

Bhature :

Ingredients :

Refined flour 3 cups.
Cooking oil 1 tbsp.
Plain Yoghurt 1/2 cup.
Baking powder 1 tsp.

Method Of Preparation :

Sieve together the refined flour and baking powder.
Add ghee and yoghurt.
Mix well using palms of your hands.
Make a smooth dough using water as needed.
Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight.
Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
Deep fry in oil on both sides until golden brown.

Chhole Recipe :

Ingredients :

Cooked Chick Peas or Garbanzo beans.
Garam masala 1/2 tsp.
Garlic Paste 1 tsp.
Ginger Paste 1 tsp.
Chili powder 1/2 tsp.
Dry Mango Powder 1 tsp.
Dry Coriander powder 1 tsp.
Finely Chopped Large Onion 1.
Salt to taste.
Cooking Oil.
Chopped Coriander 1 tbsp.

Method Of Preparation :

Heat oil in a pan, add onions, ginger garlic paste,Fry until golden brown.
Add coriander powder and garam masala, and fry for 2 minutes.
Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens.
Later add mango powder, chopped coriander and cook for 2 minutes.

Serve hot with bhatura.

Jalebi

2008-03-05T04:07:00.000-08:00

Ingredients :

200 gms. plain flour (maida).
20 gms. gram flour (besan).
200 gms. sugar.
few drops yellow colour.
2 tbsp. milk.
Ghee to deep fry.
A plastic easy squeeze bottle.

Method Of Preparation :

Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup.
Drain with a perforated spoon, serve hot.

Makes: 30-35 pieces.

Medu Vada

2008-03-05T03:55:00.000-08:00

Ingredients :

4 cups urad dal.
1 cup ordinary rice.
1 tsp. ginger grated.
1 tbsp. coconut grated coarsely.
8-10 whole pepper corns.
1 tsp. cumin seeds.
Salt to taste.
Oil to deep fry.

Method Of Preparation :

Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin.
It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time).
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients.
Add just before making, and continue as above.

Coconut Milk Dhosas

2008-03-05T03:45:00.000-08:00

Ingredients :

1 cup rice.
1/3 cup udad dal.
2 cups coconut milk.
1/2 tsp. methi (fenugreek) seeds.
1/3 cup curds.
1/2 tsp. soda bicarb.

Method Of Preparation :

Wash and soak the rice and dal together.
Add methi seeds and soak for 6-7 hours or overnight.
To prepare coconut milk put grated coconut in blender.
Repeat with the same residue.
Restrain.
Add water and blend till smooth.
Strain.
Use this milk to grind the dosa batter.
Salt to taste Add curds, soda, salt and mix well.
Oil to shallowfry Keep aside for 3-4 hours.
Heat griddle, pour 1 spoon batter.
Proceed as for plain dosa.
Even thick dosas may be made from the same batter if desired.
Serve hot with coconut or onion chutney.

Rava Idali

2008-03-05T03:39:00.000-08:00

Ingredients :

3 cups parboiled rice (washed and soaked overnight).
1 cup urad dal (washed and soaked overnight).
1/2 tsp. soda bicarb.
salt to taste.

Method Of Preparation :

Having soaked both rice and dal separately, wash well with plenty of water.
Grind dal to a very fine paste.
Grind rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.
Add soda bicarb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed.
To make idlies, do not beat the batter again.
Spoon batter onto an idli stand.
Heat water in idli cooker, and place stand in.
Steam for 5-7 minutes.
Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.

Making time:

Soaking Time: 7-8 hours.
Grinding: 30 minutes.
Fermenting: 7-8 hours.
Steaming: 7-8 minutes per round.

Makes: 30-35 idlis.

Poori Bhajia

2008-03-05T02:27:00.000-08:00

Ingredients :

For pooris:

2 cup wheat flour
2 tbsp. curds
water to knead dough
salt to taste
oil to deep fry

For bhaji:

2 potatoes boiled peeled and sliced
1 onion chopped
2 green chillies chopped
1/2 tsp. ginger finely chopped
1/2 tsp. garlic crushed
3-4 pinches turmeric powder
1 tsp. lemon juice
1 tbsp. oil
1 tbsp. coriander finely chopped
1/2 tsp. each cumin & mustard seeds

Method Of Preparation :

For Pooris:

Mix curds in the flour, add salt.
Knead soft pliable dough with water.
Keep aside for 15 minutes.
Divide dough into10-12 parts, shape into balls.
Roll each into 4" rounds with the help of some oil or dough.
Heat oil in a deep pan, fry on both sides till light brown.
Drain the oil on a kitchen paper.
Serve hot with bhaji.

For Bhaji:

Heat oil in a pan, add the seeds and allow to splutter.
Add the ginger, garlic, chilli, onion and stir for till onion is tender.
Add potatoes, salt, turmeric and lemon juice.
Stir well and cook for a minute or two.
Transfer to bowl, garnish with chopped coriander.
Serve hot with pooris.

Making time:

Poories: 30 minutes
Bhaji: 15 minutes Makes
2 servings of both.

Upma

2008-03-05T02:16:00.000-08:00

Ingredients :

1 cup semolina (not too fine).
3-4 cashews broken.
1 tsp. udad (black) dal.
1/2 tsp. each cumin and mustard seeds.
1 stalk curry leaves.
1 tsp. coriander chopped.
3 green chillies chopped.
1 onion chopped coarsely.
2 tbsp. oil.
1 tsp. ghee.
1 tsp. lemon juice.
salt to taste.
2-3 cups boiling water.
few tomato slices.

Method Of Preparation :

Heat oil in a heavy pan.
Add the cashew, seeds, dal and fry on low till light golden.
Add the green chillies, curry leaves and onions.
Stir and saute till the onions are pink.
Add the the semolina and stir continuously till the semolina gives out a nice aroma.
Takes about 7-8 minutes to roast the semolina on low.
Add the salt and stir.
Carefully pour in 2 cups boiling water and stir well.
Use a long handled ladle for stirring to keep away from the spluttering.
If it feels too dry , add more water and stir.
Keep on low and simmer for 2-3 minutes.
Add ghee, lemon juice and coriander and mix well.
Mould into a greased cup and unmould onto serving plate.
Decorate with tomato slices.
Serve hot with steaming coffee or tea.
Can accompany with green chutney or sauce.

Making time: 20 minutes
Makes for: 2 cups

Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

Vegetable Hotpot

2008-03-05T02:05:00.000-08:00

Ingredients :

1cup boiled macaroni or noodles
1 1large onion grated
2 tomatoes grated
2 potatoes boiled and sliced thin or grated
1 capsicum deseeded and cut into thin rounds
1 spring onion finely chopped
1/2 tsp. ginger grated
1 tsp. garlic grated
1 tsp. red chilli crush or powder
1 tsp. sugar
1 tbsp. corn flour
salt to taste
1 tbsp. grated cheese
1 tbsp. coriander chopped
2 tbsp. butter

Method Of Preparation :

Heat butter.
Add ginger, garlic, and onion.
Stir fry for a minute.
Add vegetables except tomato and potatoes.
Fry two more minutes.
Mix corn flour in 1 cup water to a smooth paste.
Add chilli, salt and sugar and tomato.
Mix well and pour into the vegetables, stirring as you pour.
Stir and bring to a boil.
Simmer for 2-3 minutes till the milkiness of corn flour goes.
Boil till thick but of pouring consistency.
Mix the cheese in the potato (if grated).
Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.
Pour the veg sauce on top.
Cover with slices of potato or sprinkle if grated.
Sprinkle the coriander all over.
Bake in a hot oven (300C) for 15 minutes or till potato cheese become golden brown.
To be eaten hot with warm buns or garlic dinner rolls.

Making time: 45 minutes
Makes for: 2

Note: You can boil the macaroni or noodles hours ahead, drain well and store in the fridge till required.

Wholesome Pulao

2008-03-05T01:35:00.000-08:00

Ingredients :

1 cup long grain rice, washed and soaked in water
1 carrot
1 capsicum
1 onion
1 spring onion
3-4 french beans
1 tbsp. cabbage
2 green chillies slit
2 tomatoes grated
1 tbsp. ketchup
salt to taste
4 cups water
2 ghee or oil
2 cloves
1/2 tsp. each ginger and garlic paste.

Method Of Preparation :

Cut all the vegetables into thick long strips.
Heat ghee in a nonstick large pan.
Add the cloves and ginger garlic pastes.
Stir.
Add the cut vegetables and chillies and stirfry for 3-4 minutes.
Drain the rice and add to vegetables, stir fry for 2-3 minutes.
Add the tomato, salt, water and ketchup.
Bring to a boil. Cover and simmer on low till done.
In between check for salt and chilli and add a bit more water if necessary.
Stir gently.
To be eaten steaming hot.

Note: Can be made while your main kitchen routine is being done.Keep in fridge and heat well in microwave or other oven while eating.

Making time: 30 minutes.
Makes: 3 cups

Treditional Pizza

2008-03-05T01:15:00.000-08:00

Ingredients :

3 pizza breads 6" diameter.
1 cup tomato puree.
1/2 cup onions finely chopped.
2 tbsp. tomato ketchup.
8-10 flakes garlic.
1/2 tbsp. sugar.
1/2 tsp. red chilli crushed.
1/4 tsp. omam (oregano) seeds.
1/4 tsp. cinnamon clove powder.
2 tbsp. cornflour.
2 tbsp. butter.
salt to taste.

For topping:

2 onions.
1 capsicum.
4-5 tbsp. cooking cheese grated.
1 tbsp. coriander finely chopped.
1 tbsp. tomato ketchup.

Method Of Preparation :

Slice the onions and capsicum for topping into thin round slices.
Keep aside.
Heat butter.
Add chopped onions.
Stirfry for 2-3 minutes.
Add tomato puree, bring to a boil.
Pound together garlic, chilli powder, salt, clove-cinnamon powder.
Add all ingredients except cornflour, simmer for 5 minutes.
Mix cornflour in 1/2 cup water to make smooth paste.
Add to the boiling sauce, stirring continuously to avoid lumps.
Stir and cook till thick enough to spread on pizza bread.
Cool, stirring occasionally, to avoid surface from drying up.

To proceed:

Spread a ladleful of pizza sauce on the bread.
Arrange slices of onions and capsicum over the sauce.
Sprinkle coriander and cover with grated cheese.
Bake in a hot oven, for 5 minutes or till cheese melts and base becomes crisp.
Cut into triangles and serve hot.

Making time: 45 minutes.
Makes: 3 pizzas.
Shelflife: the sauce may be prepared and frozen to use as required.
Variations:Change the topping as per your liking using grated carrots, cabbage, olives, etc.

Fried Rice

2008-03-05T01:01:00.000-08:00

Ingredients:

1 cup medium grain rice
1 bunch spring onions finely chopped
1 carrot finely chopped
2-3 cabbage leaves finely chopped
6-7 french beans finely chopped
1 tbsp. oil
11/2 tsp. soya sauce
1 tsp. chilli sauce

Method Of Preparation :

Boil rice till each grain is separate and almost done.
Drain. Cool in a plate.
Heat oil in a wok or pan, add vegetables, except spring onions.
Stir fry till crisp, add spring onions, salt and sauces.
Mix well and pour over the rice.
Mix the rice and vegatables gently, till evenly coated.
Adjust sauces and salt as per taste.
Just before serving heat very well.
Either heat in oven or microwave.
Serve hot with manchurian vegetable or sweet sour.

Making time: 25 minutes
Makes: 3 servings

Dal Bhati

2008-03-05T00:54:00.000-08:00

Ingredients :

For Baati :

2 cups wheat flour.
1 tbsp. rawa (semolina).
2 tbsp. ghee.
salt to taste.

For Daal :

1/2 cup green moong dal.
1 tbsp. yellow channa dal.
1 tbsp. ghee or oil.
1/2 tsp. garam masala.
1 tsp. red chilli powder.
1/4 tsp.haldi (turmeric) powder.
1/2 tsp. dhania (coriander seeds) powdersalt to taste.
1/2 lemon.
1 tbsp. coriander chopped.
1/2" ginger grated.
1/2 tsp. each cumin and mustard seeds.
2 cups water.

Method Of Preparation :

For Baati :

Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.

For Daal :

Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker.
Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds.
Once they splutter add ginger.
Add the paste of spice powders.
Fry for a minute, add the dal.
Add remaining water and stir well.
Bring to a boil.
Add lemon juice.
Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.

Making time for daal: 1/2 hour.
Makes: 4 servings.
Shelf life: Best hot and fresh.

Sambhar

2008-03-05T00:45:00.000-08:00

Ingredients :

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil

Method Of Preparation :

Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
Pressure cook till dal is done very soft. (Approx. 4 whistles)
Remove dal and beat with a whisk or churner till smooth.
Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
Chop the remaining onion and tomato to medium or fine pieces.
Heat oil, add seeds , curry leaves and allow to splutter.
Add onion, pumpkin, tomato and stir fry for 2 minutes.
Add paste, and cook for further 2 minutes.
Add dal and bring to a boil on high.
Add enough water to get sambar consistency.
Check and adjust masalas as required.
Simmer for 12-15 minutes on low, till the aroma exudes.
Add chopped coriander before serving.
Serve steaming hot with hot idlis, coconut chutney and ghee.

Note:

You may substitute homemade masala with ready made.
But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months.

If using ready made masala, supplement with the following:

1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds.
Roasted and ground together with the ingredients for paste.

Making Time: 30 minutes (excluding pressure cooking time)
Serves: 4-5 servings

Bhakhari

2008-03-05T00:04:00.000-08:00

Ingredients :

2 cups whole wheat flour (gehun ka atta).
4 tablespoons ghee.
1 teaspoon cumin seeds (jeera) or carom seeds (ajwain).
salt to taste.

Method Of preparation :

In a wide thali or a bowl, combine the flour, ghee, cumin seeds
and salt and mix well.
Add enough water and knead into a firm dough.
Keep aside for 15 to 20 minutes.
Divide into 12 to 14 equal portions.
Roll out each portion into a 100 mm.
(4") diameter round.
Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
Serve hot with any vegetable of your choice.

Dal Dhokli

2008-03-04T23:56:00.000-08:00

Ingredients :

250 grams tuver dal.
200 grams wheat flour.
3 green chilies.
3 tbsp. -green chili paste.
50 grams groundnut.
25 grams cashewnut.
1 tbsp. Turmeric powder.
1 tbsp. Mustard seeds,3-4 cloves.
2 cinnamon2 tomatoes.
1 tbsp. Tamarind100 grams brown sugar.
salt , 1 tbsp. Garam masala.
1 tsp. Ajama4-5 tbsp. Oil.
2 tbsp. Red chili powderasafetida.
½ cup cilantro leaves3-4 tbsp. Ghee.

Method Of Preparation :

Shift wheat flour.
Add salt, turmeric powder, ajama, red chili powder.
Mix well.
Add oil and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles.
Cool and remove the dal.
Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
When they crackle add curry leaves, green chilies and a pinch of asafetida.
Pour tover dal.
Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
Add tomato pulp, turmeric powder, salt and 2 cups of water.
Boil the dal.
roll out big rotis and cut them into pieces and add these pieces in boiling dal.
Boil for 10 minutes and remove.
serve warm.
Sprinkle cilantro leaves.

Groundnut chikki

2008-03-04T23:43:00.000-08:00

Ingredients:

500 grams groundnut,
200 grams brown sugar,
100 grams sugar,
2-3 tbsp. Ghee.

Method Of Preparation :

Roast groundnut and remove its skin.
Take brown sugar and mix sugar in a frying pan.
Add a little water and boil the mixture.
When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut.
Mix well and pour in a greased thali.
Cut into pieces and fill in the container

Papaya Chutney

2008-03-04T23:07:00.001-08:00

Ingredients :

1 small raw papaya peeled and coarsely grated.
4-5 green chillies slit.
1/4 tsp. each cumin & mustard seeds.
2 pinches asafoetida.
1 tsp. sugar.
1 tsp. lemon juice.
1 tsp. coriander finely chopped.
1 tsp. oil.
salt to taste.

Method Of Preparation :

Heat oil, add seeds, asafoetida, allow to splutter.
Add green chillies, stir, add papaya.
Add all other ingredients, mix well, remove from fire.
Cool, serve with papdi.

Shelflife: 1 day refrigerated

Srikhand

2008-03-04T23:07:00.000-08:00

Ingredients :

1 kg. thick curd.
3/4 cup powdered sugar a few strands saffron.
1 tablespoon warm milk.
2 teaspoons cardamom powder (elaichi).

For the garnish :

slivers of pistachios and almon.

Method Of Preparation :

Hang the curds in a muslin cloth in a cool place for approximately
3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using
a hand blender.
Place in the refrigerator.
Serve cold garnished with
slivers of pistachios and almonds.

Khaman

2008-03-04T22:49:00.000-08:00

Ingredients :

1 cup rice.
1 cup urad dal.
1 cup yellow moong dal.
3 cups sour buttermilk.
2 green chillies crushed fine.
1/4 tsp. ginger grated fine.
1/2 tsp. soda bicarb.
2 tbsp. oil.
2-3 pinches red chilli powder.
1/2 tbsp. coriander finely chopped.
Salt to taste.

Method Of Preparation :

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely.
Grind to a coarse flour in dry grinder or at the flour mill.
This flour should be like very fine soji in texture.
Store in airtight container and use as required.
Will keep good upto 2 months.
To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well.
Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil.
Add to batter.
Mix all ingredients except red chilli powder and coriander.
Pour immediately in a 6" diam.
greased plate.
Steam over water either in a cooker or steamer.
Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut into squares or diamonds and serve hot with coconut chutney.

Patra Bhajia

2008-03-04T22:36:00.001-08:00

Ingredients :

15-20 large patra leaves (colocasia leaves).
1/2 cup tamarind extract (juice).
1 cup gramflour (besan).
3 tsp. chilli powder.
1/2 tsp. turmeric powder.
3-4 pinches asafoetida.
1 tsp. crushed cumin seeds.
3 tsp. powdered sugar.
1 tbsp. oil.
salt to taste.

For seasoning :

1 tbsp. oil.
1/2 tsp. each cumin & mustard seeds.
1 tsp. sesame seeds.
1 tsbp. coriander leaves finely chopped.
1 tbsp. coconut grated fine.

Method Of Preparation :

Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.

Making time: 30 minutes (excluding steaming time).
Makes: 20-25 patras.
Shelflife: Seasoned 1 day.
Deep Fried: 2-3 days.

Mohanthal

2008-03-04T22:36:00.000-08:00

Ingredients :

Ghee ¨C 1 cup.
Bengal gram flour (besan) ¨C 2 cups (coarsely ground).
Khoya (mawa) ¨C 1 cup (grated).
Cardamom powder ¨C 1 tsp.

For the sugar syrup :

Sugar ¨C 1 ½ cups.
Water ¨C 1 cup.
Milk ¨C 2 tbsps.
Pistachios and almonds ¨C 4 tbsps (chopped).

Method Of Preparation :

Place the gram flour in a bowl.
Heat the ghee and add half the quantity to the gram flour.
Rub the ghee into the gram flour till it begins to look like breadcrumbs.
Heat the remaining ghee in a kadai.
Add the gram flour and ghee mixture and cook till the mixture is golden brown.
Stir continuously.
Stir in the grated mawa and cardamom powder.
Keep it on the fire for about 5-7 minutes.
Remove from fire and cool till it is warm.
Make the sugar syrup by adding sugar, water and milk.
Pour the hot sugar syrup over the gram flour mixture.
Stir well.
Pour the mixture into a greased plate.
Garnish with chopped almonds and pistachios.
Let it set for 4-5 hours.
Cut into squares and serve at room temperature
Add the curds and gram flour in a vessel and mix them together.
Add water and all the spices and mix well.
Add the radish pieces.
For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds.
When they stop spluttering, remove from the fire.
Add the curry leaves and the tempering to the kadhi mix.
Heat the mixture and stir continuously till it thickens.
Simmer for 10 minutes.
Garnish with coriander leaves and serve hot.

Makai Dhokla

2008-03-04T22:19:00.000-08:00

Ingredients :

1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste

For the garnish :

1 tablespoon chopped coriander

For the tempering :

1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil

Other ingredients :

oil for greasing

Method Of Preparation :

1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to     make a smooth batter. Keep aside for at least 30 minutes.

2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.

3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali.     Steam for 15 to 20 minutes.

4. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and      asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5. Garnish with the chopped coriander. Cut into pieces and serve hot.

Chakli

2008-03-04T22:02:00.000-08:00

Ingredients :

2 cups rice flour
½ cup Mungdal paste
2 teaspoon oil
¼ teaspoon turmeric
½ teaspoon carom seeds (ajwain) or cumin seeds
1 teaspoon red chili powder (optional)
salt to taste
oil for frying water as required

Method Of Preparation :

Cook the mungdal to a paste like consistency
In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icin

Paneer Palak Dhokala

2008-02-27T03:02:00.000-08:00

Ingredients:

1 khatta dhokla packet or mixture (200 grams)
2 tablespoons grated paneer
4 tablespoons finely chopped spinach (palak)

To serve
green chutney or coconut chutney

Method Of Preparation :

Prepare the batter according to the instuctions given on the packet.
Grease small flan tins very well. Sprinkle the grated paneer and
spinach at the bottom. Fill the tins with the prepared batter and steam
for 5 minutes. Turn the tins upside down. Fill the centre with green
chutney.

Kashmiri Pulao

2008-02-26T03:42:00.000-08:00

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method Of Preparation :

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and saut.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts

Rasgulla

2008-02-26T03:30:00.000-08:00

To make Cheese (Paneer):

½ Gallon Milk (Whole Milk only Please)
3-4 Tablespoons. Vinegar

To make Rasgulla:

Paneer (Cheese) from above method
2 tsp.Semolina (rava) or All purpose flour (maida)

For Syrup

3 cups of Sugar
6 cups of Water
2-3 Cardamoms powder
½ tsp. Rose water

Method Of Preparation :

Boil Milk and when big bubbles show up, stir vinegar in it and let it boil.
The whey water and Paneer (cheese) will separate.
If you still see white liquid in it, it means you need more vinegar to add in it.
When it completely separated turn off the heat and strain it through a strainer.
Keep the cheese at least twelve hours so that all the water could be drained off of it.
Your Paneer is ready for Rusgulla.
Sieve the cheese through strainer so that it could be softened and pliable.
Add semolina or all-purpose flour 1 tsp.
Sugar and mash it nicely.
Divide in 25 equal portions and make balls.The balls should not have any cracks in it.
If you see any cracks it means the cheese is not soften enough.
If it sticks to your hands you can dust very little flour in it.
Meanwhile in a big pan add sugar and water and bring it to a boil.
Add all the balls in sugar syrup.
Cover it and let it cook for 30 minutes in medium-high heat.
Add cardamom powder and rose water after 25 minutes of cooking.
Remove from heat and let it cool.
It taste better when served chilled.

Sukhi Channa Dal

2008-02-26T03:21:00.000-08:00

Ingredients :

1 cup channa dal
1 cup onions, thinly sliced
1 tbsp fenugreek leaves, finely chopped
1" stick cinnamon
2 to 3 cardamoms
2 cloves
1 bayleaf
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp pepper powder
Salt to taste
½ tsp sugar
1 tsp lemon juice
2 tbsp ghee

Method Of Preparation :

Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot.

Mexican Chocolate

2008-02-26T02:17:00.001-08:00

Ingredients :

One egg.
one and one-half ounces of chocolate syrup.
one teaspoonful of sweet cream.
one-half teaspoonful of cinnamon.
one-half teaspoonful of salt.

Method Of Preparation :

Shake the ingredients well;
strain into a cup and add one cupful of hot water.
Top with whipped cream and serve with wafers.

Theplas

2008-02-26T02:17:00.000-08:00

Ingredients :

1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying

Method Of Preparation :

Mix all ingredients except oil for shallow frying.
Use a little water and knead a soft pliable dough .
Divide dough into 9-10 balls, roll each into a 5" round.
Sprinkle flour over chappati while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry.
Repeat for other side.
Repeat for remaining dough.
Serve hot with chunda (refer pickles) or other pickle or curds.
Equally tasty when cold too.

Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

Chinese Noodles Recipe

2008-02-26T02:02:00.000-08:00

Ingredients:

Thin Rice or Egg Noodles - 450gms
Baby shrimps - 450 gms
Skinless chicken breast (well cooked, cut into 1/4 inch) - 1
Soy sauce - 2 tbs
Cornstarch - 1 tbs
Spring onion (Scallion) cut in 1 inch length - 1/4 cup
Red or green capsicum, cut into small pieces - 1
Minced garlic - 1 Green Beans - 1/2 cup
Onion, cut into small pieces. - 1 tbs Garlic - 1 tbs
String beans cut into small rounds - 1/2 cup Eggs - 2 nos
Carrot, sliced - 1/2 cup Curry Powder (optional) - 2 tbs

Method Of Preparation :

Soak the noodles in cold water for an hour.
Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes.
In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well.
Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute.
Remove the content and set aside.
In the same oil, saute beans, capsicum, carrots and onions.
You can also use half boiled vegetables if you don't like the taste of raw vegetables.
Season and cook for one minute and set aside.
Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces.
Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly.
Continue to stir to avoid noodles from sticking to the pan.
Add pepper and salt, if you want more spicy noodles, you can add curry powder now.
When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.
You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.

Spring Roll Recipe

2008-02-26T01:47:00.000-08:00

Ingredients :

6 dried black mushrooms
1/4 pound lean pork
Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw shrimp, shelled and deveined
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch
Other:
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1/2 carrot
1 cup shredded Napa cabbage
Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil
For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
Dipping Sauces:
plum sauce or duck sauce
Chinese hot mustard

Method Of Preparation:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes.
Squeeze out any excess water.
Cut off the stems and slice finely.
Cut the pork into matchsticks.

Carrot Soup Recipe

2008-02-25T23:33:00.000-08:00

For 3 prerson.

Ingredients :

300 gms .carrot
1 onion
1/4 cup moong dal(green pulse)
1 cupmilkwithout fat
1 tst.salt
1/2 tst. black pepper(kall mirch)powder

Method Of Preparation :

Chop carrots and onion in large pieces.
Add 3 cups of water to the moong dal and cook carrots and onion in a pressure cooker.
Blend the ingrediants together.
Heat milk. add to the soup.
Add salt and kili mirch powder and bring to a boil. Remove the cooker from the flame.
Carrots are a rich source of vitamin 'E'.Protein contents increase when moong dal is added.

Calories : 40.
Protien : 2 gms.
Fat : 0.2 gm.
Carbohydrates : 8 gms.

Magaj Recipe

2008-02-25T23:27:00.000-08:00

One of the most popular sweets served by Gujaratis during Diwali or on the New Year, the day after Diwali.

Ingredients :

500 gm chick pea flour or besan
250 gm sugar
50 gm khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling, for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
10 almonds peeled and blanched
10 pistachios blanched
2 tsp green cardamom powder
250 gm ghee

Method Of Preparation :

Mix the chick pea flour or besan with 1/2 of the ghee.
And sift it through a sieve.
In a karhai or wok warm the rest of the ghee and the sifted besan.
Fry till besan is golden but not brown.
Add the khoya.
Stir over low heat.
Keep aside.
Make a sugar syrup of one thread consistency.
Add the syrup and cardamom powder to the fried besan.
Mix well.
Pour on a plate that has been lined with oil.
Decorate with blanched pistas and almonds.
Cut into diamonds.
And allow it to cool.

Fruit Shrikhand Recipe

2008-02-25T06:13:00.000-08:00

Preparation Time: 1 hour

Ingredients:

8 cups fresh curds

1 1/2 cup sugar,

powdered 1/2

teaspoon cardamom powder

1 cups mixture of orange segments,

grapes and bananas.

Method Of Preparation :

Hang curds in a muslin cloth to remove water.Keep for at least four hours to drain out completely. Take out thick curd in a thali, mix powdered sugar. Sieve the mixture for even mixing. Mix cardamom powder and fruit pieces. Keep in the refrigerator till serving time. It should not become sour.

Servings: 4

Mutten keema Special Recipe

2008-02-25T02:28:00.000-08:00

For 4 Persons.

Ingredients :

350   gms mutten keema(minced meat).
2        tsps. oil, 2 onions chopped.
8-10 curry leaves.
6        green chillies.
1        tsp. garlic (lahsun) paste.
1        tsp. ginger (adrak) paste.
1        tsp. chilly powder.
1/2    tsp. turmeric (haldi).
1        tsp. salt.
2        tomatoes chopped lengthwise
1        tablespoon green coriender chopped.

Method Of Preparation :

Heat oil.Fry onion, curry patta and hari mirch for two minutes.
Mix lahsun, adrak mirch powder, haldi and salt to the minced meat. Mix fried onion etc.,to it.
Fry the minced meat. stir all the time.
Add tomatoes and hara dhania. Fry for two minutes, but stir all the time.
Serve hot.

Calories : 197.
Protein : 1.63 gms.
Fat : 3.59 gms.
Carbohydrates : 8.57 gms.

Apple Orange Jam Recipe

2008-02-25T02:10:00.000-08:00

Ingredients :

Apple - 1kg
Orange skin cut into
1 inch square pieces - 2 pieces
Orange juice - 2cup
Sugar - 11/2kg
Citric Acid - 1tsp

Method Of Preparation :

Peel the apple. Cut the apples into small pieces. Heat the apple pieces and the orange skin with sufficient water. when the water boils, remove the orange skin from it. When the apple is done, remove from fire and smash well. Add the rest of the ingredients and keep in a low flame. Stir continuously. When the jam is done, remove from fire and pour the contents into a dry bottle. When the jam cools, close the mouth of the bottle.

Note : To test whether the jam is done, cool the jam on a ladle or spoon. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.

Bundi Raita Recipe

2008-02-23T03:08:00.000-08:00

Ingredients:

Cups Curd (Yogurt)
100 gms Gram flour(Besan)
1/2tsp Roasted Cumin(jeera) powder
salt to taste
Red chili powder to taste
very little garam masala
Finely Chopped coriander leaves
Oil to fry

Method Of Preparation :

Add water to gram flour and mix well to spreading consistency.
Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till golden & crisp.
Stir the curd with hand mixer(mathani).
Add boondi and mix gently. If it becomes thick add little milk and mix it.
Now add salt, cumin powder and chili powder, mix well.
Sprinkle garam masala and garnish with chopped coriander.
Keep in refrigerator for an hour or so.
Serve boondi raita chilled.

Paneer Sandwich Recipe

2008-02-23T02:20:00.000-08:00

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Method Of Preparation :

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Chocolate Angel Cake Recipe

2008-02-23T01:24:00.000-08:00

Ingredients:

1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar

Method Of Preparation:

In a bowl mix cocoa powder and hot water and keep aside.
Preheat the oven at 350F
In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
Beat the eggs till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In the egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When completely mixed add the remaining half of flour.
Now pour some of this mixture in the cocoa powder mixture and stir well.
When done pour this egg cocoa mixture back to the remaining egg flour mixture.
Mix lightly.

Decorating Equipments :

Turntables,
scales,
timers Manual,
electric & digital controls

Apple Cake Recipe

2008-02-23T01:20:00.000-08:00

Ingredients:

1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

Glaze
2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

Method Of Preparation:

In a bowl mix the oil, eggs and vanilla extract together.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.

Sabudana Khichadi Recipe

2008-02-23T00:38:00.000-08:00

Ingredients:

1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method Of Preparation:

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
Add potatoes and stir well. Mix sabudana mixture and mix gently.
Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot.

Cheese Rolls Recipe

2008-02-22T06:08:00.000-08:00

Serves: 4
Style: Indian Vegetarian

2 tablespoon(s) grated cheese
½ cup(s) milk
2 small onion(s) finely chopped
2 green chilli(es) chopped fine
1 teaspoon(s) ginger finely chopped
8 bread slices
1 tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste

Method Of Preparation :

Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.
Spoon the mixture on to each bread slice and roll it tight.
Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.

Serve hot with: Green Chutney (Hari Chutney) and tomato ketchup

Paneer Tikkis Recipe

2008-02-22T05:56:00.000-08:00

Ingredients :

300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying, salt and pepper to taste

Method Of Preparation :

Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

Time (approx.): 4 minutes Serves: 4

Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.

Mix Vegetable Soup Recipe

2008-02-22T05:30:00.000-08:00

Ingredients:

1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt (namak) and pepper to taste

for garnishing :
cheese granted

Method Of Preparation:

Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.

Note :
If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

Kesari Bhat Recipe

2008-02-22T05:20:00.000-08:00

Ingredients :

1 cup semolina (rava)
1 cup sugar
2 1/2 cups water
5 pistas slivered
5 almonds slivered
10-12 raisins
1/4 tsp. cardamom powder
2 pinches saffron, soaked in 1 tbsp. warm milk
few drops yellow colour (optional)
3 tbsp. ghee

Method Of Preparation :

Heat ghee in a large heavy pan, add rava.
Stir and roast on low for 7-8 minutes or till aroma exudes.
Side by side, put water to boil, add sugar, bring to a boil.
Add boiling water to the rava, little at a time stirring continuously.
Take care to protect hands from the spluttering.
When well mixed, check rava grain between fingers and taste for sweetness.
Adjust sweetness, and add more boiling water if grain is hard.
Add the remaining ingredients, cover and simmer till ghee separates.
Save a small amount of almonds and pistas for garnishing.
Add colour if desired and mix well.
Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
garnish with a few slivers of almonds and pistas, serve hot.

Making time: 25 minutes
Makes: 3 servings
Shelflife: Dry roasting may be done a few hours ahead.

Khichu Recipe

2008-02-22T02:18:00.000-08:00

Ingredients:

1 cup (115 g) 3 3/4 oz Rice flour
1 1/2 cups (375 ml) 12 oz Water
1/2 tsp Cumin (jeera) seeds
1/4 tsp Red chilli powder
1/4 tsp Asafoetida (hing)
1/2 tsp Green chillies, chopped
Salt to taste.
1/4 tsp Soda bicarbonate
2 tbsp (30 ml) 1 oz Vegetable oil
1 tbsp (4 g) Green coriander (Aara dhaniya), chopped

Method Of Preparation:

Boil the water in a pan.

Add cumin seeds, red chilli powder, asafoetida, green chillies, and salt.

Mix well.

Add the rice flour and soda bicarbonate, stir vigorously with a wooden spoon to avoid lumps. Cover and simmer for 10 - 12 minutes.

Add the oil and green coriander. Mix well.

Serve hot with ghee, crushed pappad, pickle and yoghurt.

serves: 2 - 3.

Khaman Dhokala Recipe

2008-02-22T02:07:00.000-08:00

Ingredients:

1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Method ofPreparation:

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

Khandavi (Patudi) Recipe.

2008-02-22T01:50:00.000-08:00

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method of Preparation:

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney

Vegetable Pulao Recipe

2008-02-22T01:06:00.000-08:00

Ingredients:

Basmati Rice - 1/4kg
Sliced tomatoes - 1-2nos
Cauliflower, carrot, beans, brinjal, potato and green peas - 150 grams (all together)
Curry leaves - 4-5sticks
Cloves - 4nos
Cardamom - 7-8nos
Cinnamon - a small piece
Raisins - 25gms
Cashew nuts - 25gms
Almonds - 25gms
Sliced onions (big) - 2nos
Orange essence
Salt to taste

Method of Preparation

Clean the vegetables and slice into small pieces. Wash rice and soak in water for 15 minutes. Drain well. Cook rice with salt and water. Keep aside.

Heat 2tbs ghee and fry cloves, cinnamon and cardamoms. Fry sliced onions until light brown and add tomatoes and sauté until oil separates. Add vegetables and salt and cook until soft. Add boiled rice and mix well. Reduce the flame and add the essence. Remove from fire and garnish with fried raisins, cashew nuts and almonds.

Dal Makhani Recipe

2008-02-21T00:52:00.000-08:00

Ingredients :

Black Urad Dal - 100gms
Rajmah Rice - 25gms
Red Chilli Powder - 1tbs
Oil - 1tbs
Butter - 50gms
Cumin Seeds - 1tsp
Chopped Onion - 1cup
Chopped Ginger - 1tbs
Chopped Garlic - 1tbs
Chopped Tomatoes - 1/2cup
Garam Masala - 1tsp
Fresh cream (malai) - 1/2cup
Salt - to taste

Method of Preparation :

Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.
Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well.
Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha.

Gujarati Kadhi Recipe

2008-02-21T00:44:00.000-08:00

Ingredients:

2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Method of Preparation:

Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

Famous Gujarati Undhiyu Recipe

2008-02-20T23:15:00.000-08:00

Ingredients :

100 gm Potatoes (large).
200 gm Eggplant (large).
250 gms Double beans.
250 gm Red gram.
250 gms Elephant yam.
250 gm Sweet potatoes.
250 gm Green banana.
10 gm Green garlic(chopped).
8 gm Fresh coriander.
30 gm Desiccated coconut.
3 gm Ground fennel.
30 gm Green chilies.
30 gm Fenugreek leaves.
250 gm Gram flour.
0.5 gm Bi-carbonate of soda.
Oil for deep frying.
Salt to taste.

Method of Preparation :

Finely chop fenugreek leaves, wash and add gram flour, salt, soda, 1 tbspn.of oil and sufficient water to make a thick batter.
Grind 4 green chilies and 1/2 the ginger and add to the paste.
Divide into lemon-sized balls, deep fry, remove from pan and keep aside.
Combine desiccated coconut, salt, 4 chilies, remaining ginger paste, ground fennel, 1 tspn.
Gram flour and insert in the potatoes and eggplants (inside the slits).
Heat oil in a pan, saute double beans, red gram, garlic and after 2 mins.
Add potatoes, eggplant and the rest of the vegetables.
Saute on a low flame till tender.
Add fenugreek balls to the vegetables, cover and allow to simmer for 5 mins.
Serve hot with chapattis, parathas or puris.

Time Approx :

45 minutes.

Serves : 4