Ingredients :
Maida : 10 tbsps.
Sugar : 20 tbsps.
Sooji : 5 tbsps.
Wheat flour: 2 tbsps.
Saunf: 1 tsp.
Cardamom ( powdered ): 1 tsp.
Milk : 1 cup
Water : as needed
Ghee : as needed
Method
Mix maida, sooji, wheat flour, saunf, cardamom and milk as needed, to form a batter. Add Water, if the consistency is too thick. Set aside for 15 mts.
Boil sugar with 2 cups of water in a vessel till it reaches a string consistency.
Remove the vessel from the stove.
Heat ghee in a frying pan.
Add spoons of batter, to form small circles and fry them till golden.
Remove from ghee and soak in sugar syrup.
Remove the malpooras from the syrup after 10 minutes and serve.
Friday, June 26, 2009
INSTANT DHOKLA
INGREDIENTS :
300gms Gram flour (Besan)
1cup Curd (Stirred nicely]
1tsp Green Chilies chopped finely.
1tsp Ginger (paste)
Salt to taste
1tsp Eno fruit salt/ baking powder
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For The Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)
Grated fresh coconut [optional]
METHOD
In a bowl add gram flour (besan), Curd.
Mix well and make a smooth batter. Add water to give it a thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Add ginger paste and green chillies to the batter. Also add turmeric powder and mix well.
Grease a baking dish that should fit in the steamer or cooker.
In small bowl take a tsp. baking powder or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies, and grated fresh coconut.
300gms Gram flour (Besan)
1cup Curd (Stirred nicely]
1tsp Green Chilies chopped finely.
1tsp Ginger (paste)
Salt to taste
1tsp Eno fruit salt/ baking powder
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For The Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)
Grated fresh coconut [optional]
METHOD
In a bowl add gram flour (besan), Curd.
Mix well and make a smooth batter. Add water to give it a thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Add ginger paste and green chillies to the batter. Also add turmeric powder and mix well.
Grease a baking dish that should fit in the steamer or cooker.
In small bowl take a tsp. baking powder or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies, and grated fresh coconut.
INDIAN MATAR [DRY GREEN PEAS] CHAAT
INGREDIENTS:
3 cups pre-soaked sukhe matar (dried whole peas)
2 potatoes (boiled, peeled and chopped)
2 large onion (finely chopped), optional
2 tomato (chopped)
1 medium cucumber (peeled and chopped)
Lemon juice
A pinch of asafoetida
Tamarind chutney
Green chutney
Salt to taste
Green chilies chopped.
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)
METHOD:
In a saucepan, place the peas and add sufficient water to cover them.
Add asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. [You can also pressure cook them.] Drain.
Take cooked peas and cover with little chopped onions, cucumber. Tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on top.
Toss well. And serve in bowls...
3 cups pre-soaked sukhe matar (dried whole peas)
2 potatoes (boiled, peeled and chopped)
2 large onion (finely chopped), optional
2 tomato (chopped)
1 medium cucumber (peeled and chopped)
Lemon juice
A pinch of asafoetida
Tamarind chutney
Green chutney
Salt to taste
Green chilies chopped.
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)
METHOD:
In a saucepan, place the peas and add sufficient water to cover them.
Add asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. [You can also pressure cook them.] Drain.
Take cooked peas and cover with little chopped onions, cucumber. Tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on top.
Toss well. And serve in bowls...
Thursday, April 30, 2009
COOL CURD CUCUMBER RICE
INGREDIENTS
1 cup carrots, grated
1/4 cup chopped coriander
salt to taste
1 cup cooked rice, cooled
2 cup fresh curds (yoghurt)
1/2 cup cucumber, washed and chopped (unpeeled)
FOR THE TEMPERING
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
1/2 teaspoon asafoetida (hing)
6 curry leaves
1 tablespoon oil
FOR THE GARNISH
3 tbsps. chopped corriander
METHOD
In a pan, heat the oil and add the cumin seeds.
When they crackle, add green chillies, asafoetida, curry leaves and sauté
Combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
Garnish with Corriander and Serve
Image courtsey Google Images. In case of any objection, image will be removed
Sunday, March 29, 2009
KADHI GUJRAT KI
INGREDIENTS :
3 tbsp. gram flour
2 teacups fresh Dahi[curds]
1 tbsp. ginger garlic paste
1 onion cut into small pieces.
2 tbsp Sugar(approx.)
2 tbsp. chopped coriander
Haldi,salt, chilli powder, to taste
2 tbsp. pure ghee/oil
1/2 tsp.zeera[cumin]seeds
1/2 tsp.methi seeds
1/2 teaspoon mustard seeds
METHOD:
Beat the curds. mix it with the gram flour and about 3 cups of water.
Add ginger garlic paste, curry leaves, salt, sugar, chilli, haldi and put to boil, stirring it all the while, letting it thicken.
In a frying pan add ghee, and cumin, mustard and methi seeds.
Add the onions and saute till pink in colour.
Add this tempering to the kadhi.
When the kadhi reaches the desired thickness.Switch off
Serve adding corriander leaves and a dot of ghee with rice.
3 tbsp. gram flour
2 teacups fresh Dahi[curds]
1 tbsp. ginger garlic paste
1 onion cut into small pieces.
2 tbsp Sugar(approx.)
2 tbsp. chopped coriander
Haldi,salt, chilli powder, to taste
2 tbsp. pure ghee/oil
1/2 tsp.zeera[cumin]seeds
1/2 tsp.methi seeds
1/2 teaspoon mustard seeds
METHOD:
Beat the curds. mix it with the gram flour and about 3 cups of water.
Add ginger garlic paste, curry leaves, salt, sugar, chilli, haldi and put to boil, stirring it all the while, letting it thicken.
In a frying pan add ghee, and cumin, mustard and methi seeds.
Add the onions and saute till pink in colour.
Add this tempering to the kadhi.
When the kadhi reaches the desired thickness.Switch off
Serve adding corriander leaves and a dot of ghee with rice.
MASOOR DAL PALAK
INGREDIENTS :
1 Cup Masoor Dal
1 Cup Palak[spinach] chopped
1 tsp. ginger garlic paste
1 tsp. zeera
1 tbsp. imli paste
1 tbsp. oil/ ghee
Salt, chilli powder, haldi to taste
Chopped green dhaniya/ curry leaves
METHOD :
Wash and pressure cook the dal with water along with ginger garlic paste, salt, chilli and haldi
Heat oil or ghee ,add the zeera curry leaves and the chopped spinach.
Add the imli pulp and cook a little.
Pour this over the dal and cook for a few more minutes.
Serve hot sprinkled with fresh dhaniya
1 Cup Masoor Dal
1 Cup Palak[spinach] chopped
1 tsp. ginger garlic paste
1 tsp. zeera
1 tbsp. imli paste
1 tbsp. oil/ ghee
Salt, chilli powder, haldi to taste
Chopped green dhaniya/ curry leaves
METHOD :
Wash and pressure cook the dal with water along with ginger garlic paste, salt, chilli and haldi
Heat oil or ghee ,add the zeera curry leaves and the chopped spinach.
Add the imli pulp and cook a little.
Pour this over the dal and cook for a few more minutes.
Serve hot sprinkled with fresh dhaniya
DAL WITH VEGETABLES
INGREDIENTS:
Vegetables………..
2 carrots, diced
6 to 8 pieces of medium sized bhindi[okra]
2 onions, diced
2 brinjals medium diced
2 potatoes, diced
1/2 cup beans cut into pieces
1/2 teaspoon zeera seeds[cumin] , and fenugreek[methi] seeds
2 tbsps oil
Salt, chilli powder, haldi to taste
2tbsps. Ghee/ oil
1 tbsp. ginger garlic paste
2 green chillies
DALS:
1/2 cup pink dal [masoor]
1/2 cup yellow dal[moong]
METHOD:
Wash and Pressure cook the dals with green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.
Mash the pressure cooked dal till smooth
Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and let them crackle. Add the chopped onions.
Add the bhindi, beans, carrots, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften.
Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.
Serve hot with a little ghee, and chopped fresh dhaniya
Vegetables………..
2 carrots, diced
6 to 8 pieces of medium sized bhindi[okra]
2 onions, diced
2 brinjals medium diced
2 potatoes, diced
1/2 cup beans cut into pieces
1/2 teaspoon zeera seeds[cumin] , and fenugreek[methi] seeds
2 tbsps oil
Salt, chilli powder, haldi to taste
2tbsps. Ghee/ oil
1 tbsp. ginger garlic paste
2 green chillies
DALS:
1/2 cup pink dal [masoor]
1/2 cup yellow dal[moong]
METHOD:
Wash and Pressure cook the dals with green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.
Mash the pressure cooked dal till smooth
Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and let them crackle. Add the chopped onions.
Add the bhindi, beans, carrots, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften.
Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.
Serve hot with a little ghee, and chopped fresh dhaniya
Thursday, February 26, 2009
EGG CURRY WITH COCONUT MILK
Ingredients:
2 medium potatoes, boiled, peeled and quartered
5 egg yolks
3 big tomatoes, blanched and sliced
1 cup coconut milk
1 onion ground
ginger- garlic paste 1/2tbsp
sugar1 tsp
2 bay leaves
½ tsp each of turmeric powder and garam masala
a few sprigs coriander leaves
salt and chilli powder to taste
ghee as required
Method
Grind onion, ginger and garlic to a paste.
Separate the yolks carefully from whites so as not to break them.
Fry the potatoes to a golden colour. Also fry the yolks gently on both the sides.
Heat 3 tbsps. of ghee and add bay leaves and onion paste.
When the onion turns golden, put in the tomatoes, salt, sugar and all the spices and fry till dry, mix in the potatoes and then pour in the coconut milk.
Bring the milk slowly to the simmering point and then add the yolks.
Simmer gently for 5 mins.
Serve decorated with coriander leaves.
Note…u can use the egg whites for another dish.
2 medium potatoes, boiled, peeled and quartered
5 egg yolks
3 big tomatoes, blanched and sliced
1 cup coconut milk
1 onion ground
ginger- garlic paste 1/2tbsp
sugar1 tsp
2 bay leaves
½ tsp each of turmeric powder and garam masala
a few sprigs coriander leaves
salt and chilli powder to taste
ghee as required
Method
Grind onion, ginger and garlic to a paste.
Separate the yolks carefully from whites so as not to break them.
Fry the potatoes to a golden colour. Also fry the yolks gently on both the sides.
Heat 3 tbsps. of ghee and add bay leaves and onion paste.
When the onion turns golden, put in the tomatoes, salt, sugar and all the spices and fry till dry, mix in the potatoes and then pour in the coconut milk.
Bring the milk slowly to the simmering point and then add the yolks.
Simmer gently for 5 mins.
Serve decorated with coriander leaves.
Note…u can use the egg whites for another dish.
Avial
Ingredients:
Beans - 1 Potato - 2 Snake guord - 1 Mango (Raw) - 1 Cucumber – 1
Raw Banana Plaintain - 1 smallDrumstick - 1
Carrot - 1 Grated/Shredded coconut - 1 cupCurd/Yoghurt - 1 cupGreen chillies - 4 Ginger – 1
Cumin seeds - 1 tea spoonTurmeric powder - 1 tea spoonCashew nuts - 2 Curry leaves - small quanityCoriander leaves - small quantitySalt to tasteOil for frying
Method
Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water.
Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water.
Mix yoghurt with turmeric powder, asafoetida and little salt.
Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.
Avial is ready to be served with rice.
A point………Boil vegetables separately and add only little water. After adding curd mix it should not be boiled for more than 2 minutes as the curd will curdle.
Beans - 1 Potato - 2 Snake guord - 1 Mango (Raw) - 1 Cucumber – 1
Raw Banana Plaintain - 1 smallDrumstick - 1
Carrot - 1 Grated/Shredded coconut - 1 cupCurd/Yoghurt - 1 cupGreen chillies - 4 Ginger – 1
Cumin seeds - 1 tea spoonTurmeric powder - 1 tea spoonCashew nuts - 2 Curry leaves - small quanityCoriander leaves - small quantitySalt to tasteOil for frying
Method
Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water.
Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water.
Mix yoghurt with turmeric powder, asafoetida and little salt.
Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.
Avial is ready to be served with rice.
A point………Boil vegetables separately and add only little water. After adding curd mix it should not be boiled for more than 2 minutes as the curd will curdle.
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