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Wednesday, August 7, 2013

Vangyache Masala Kaap


Time 20 min
Ingredients
Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup
Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp
Garam masala 1/4 tsp
Turmeric Powder 1/4 tsp
Amchur powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste
Oil shallow frying

Method
Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.













Tuesday, August 6, 2013

Dum Aloo Biryani

Time 60 min
Ingredients
Basmati rice 1 cup
Potato 4 small size
Finely lenghwise chopped onion 1 big size
Ginger garlic paste 1/2 tsp
Green chilies slit 2
Kasuri methi 1 tsp
Red chili power 1/2 tsp
Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom 
Chopped coriander leaves 1 tsp
Cumin seeds 1/2 tsp

Marination
Curd 1/4 cup
Dry mint leaves powder 1/2 tsp
Turmeric powder 1/4 tsp
Red chili power 1/2 tsp
Biryani masala 1/2 tsp
Garam masala 1/2 tsp
Little salt

Added in the rice for pressure cooking
Bay leaves 2-3
Pepper corns 1/2 tsp
Cloves 2-3
Cinnamon 2-3 small pieces
Big cardamom 1/2
Ghee 1 tsp
Water 1.25 cup
Little salt

Method
Soak rice in water for 1 hr. Then cook rice in pressure cooker till 3 whistles with bay leaves, cloves, cinnamon, salt and 1 tsp ghee.  immediately spread rice in plate so further cooking doesn't take place. Allow it to cool.
Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.
Mix all ingredients for marination. keep it aside.
Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.
Now mix potato with marination mixture. keep it in freeze for one hour.
Heat ghee in the thick bottom non stick pan. Then, add cumin, pepper corn, clove. Then add coriander and green chilies. Then add onion, kasuri methi and ginger garlic paste. Stir well. Cook till onion turns golden brown in colour. 
Then add marinated potatoes and red chili powder. Stir well for 3-4 min. Add 2-3 tsp water cover the lid and cook for 2-3 min. 
Now take out only potato and  half of gravy. keep it aside.
Now spread rice in the same pan over gravy, on rice again spread potatoes and gravy, now again spread rice. On top of it add fried onion. 
Cover with aluminium foil and cook on low flame for 10 min.
You can keep pan on tava, so that rice will not get burn.


Friday, August 2, 2013

Paneer Fingers / Paneer Pakoda


Time 20 min
Ingredients
Curd 2 tbsp
Paneer cubes 6-7
Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp
Red chili powder 1/4 tsp
Lemon juice 2-3 drops
Corn flour 1 tsp
Breadcrumbs 1 tsp
Salt to taste
Oil for frying

Method
Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.
Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes.  Then deep fry in oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.



Thursday, August 1, 2013

Cucumber / Kakdi Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Grated carrot 2 tbsp
Grated onion 2 tbsp
Grated cucumber 1/4 cup
Grated ginger 1/4 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix carrot, cucumber, ginger, onion, salt and batter.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then roll dosa and serve hot.



Saturday, July 27, 2013

Tawa Pulao


Time 20 min
Ingredients
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup

Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste


Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.



Wednesday, July 24, 2013

Boiled Peanuts




Just clean, remove mud, pressure cook with plenty of salt.......and enjoy.......

Sunday, July 21, 2013

Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer


Time 10 min
Ingredients
Peeled grated red pumpkin/lal bhopla 1 cup
Cardamom powder 1/4 tsp
Sugar 1/4 cup or more as per your taste
Warm full fat milk 2-3 cups
Ghee 1 tbsp  
Almond and Pista sliced  1 tbsp
Method
Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 




Monday, July 15, 2013

Kadabu


Time 15 min
Ingredients
For stuffing
Chana daal 1 cup
Jaggery 3/4 cup or more as per the taste
Cardamom / Velchi powder 1/2 tsp

Dough
Wheat flour 1 cup
Semolina 1 tsp
Oil 2 tsp
Water 1/2 cup
Salt to taste

Oil for frying

Method
For dough
First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.
For stuffing preparation
Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 
Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.
Actual method
Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.


Wednesday, July 10, 2013

Kalela Fritters / Bhajis


Time 20 min
Ingredients
Bittergourd 2-3 small size
Gram flour (Besan) 2 tbsp
Makai flour 2 tbsp
Rice flour 2 tbsp
Red chili powder 1/2 tsp
Turmeric Powder 1/4 tsp
Water 3-4 tbsp or more
Pinch of baking soda
Salt to taste
Oil fry frying

Method
Make thin slices of bitter gourd. Apply turmeric powder and salt. keep it aside for 15 min.
To make batter, mix all ingredients (keep in mind that you had added salt to bittergourd too) in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 2 -3 min aside. Heat the oil in kadai. Then take one slice apply batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.



Tuesday, July 9, 2013

Tondli Rice


Time 30 min
Ingredients
Basmati rice 1 cup
Tondli 1 cup cut lengthwise into two
Onion 1 medium size chopped lengthwise
Garam masala 1/4 tsp
Red chili powder 1/4 tsp
Ginger Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Ghee 2 tbsp
Hot Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Method
Wash the rice with water. Drain the water keep rice aside. 
Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, big cardamom, ginger garlic paste. Saute for few minutes. 
Add tondli and saute for about 3-4 min. 
Then add red chili powder, turmeric powder and garam masala. Mix well.
Then add rice saute for 3-4 min. Then add hot water and salt to the rice, stir well. 
Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.
Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with tadka daal.

Tip
Tondli takes time to cook so best to use pressure cooker.

Wednesday, June 26, 2013

Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup

Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method
Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.
Grease the plate with ghee. Keep it aside.
Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 
Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Thursday, June 20, 2013

Mango Condensed Pulp



Time 10 min  
Ingredients
Mango pulp 2 cups
Sugar 1/2 cup

Method
Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously after 5-6 min, water of mango will go away and it will become thick/condensed. Allow it to cool. Store in air tight container.
You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.

Wednesday, June 19, 2013

Mint Rice


Time 10 min
Ingredients
Cooked Basmati rice 1 cup
Paste: mint leaves (2 heaped tbsp)+green chilies 1+ginger 1/2 inch+ garlic 2+1tbsp water
Curry leaves 3-4
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Pinch of asafoetida
Ghee 1 tbsp
Salt to taste

Method
Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 
Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, and curry leaves. After mustard seeds pops out, add paste. Saute for 1-2 minutes. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 



Tuesday, June 18, 2013

Dudhi Kheer


Time 10 min
Ingredients
Peeled grated doodhi/Bottlegourd 1 cup
Cardamom powder 1/4 tsp
Sugar 1/4 cup or more as per your taste
Warm full fat milk 2-3 cups
Ghee 1 tbsp  
Almond and Pista sliced  1 tbsp


Method
Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 4-5 min.. Serve hot. 

Monday, June 17, 2013

Red Pumpkin Soup / Lal Bhoplyache Soup


Time 10 min.
Ingredients
Red pumpkin grated 1 cup
Pepper powder 1/4 tsp
Salt to taste
Water 2 tbsp

Method
In pressure cooker cook grated pumpkin for 2 whistles without water. There has to be little water in cooker not in the vessel.
Now blend in blender pepper, salt and 1/2 tsp olive oil. Serve.

Sunday, June 16, 2013

Phodnichi Bhakari

Time 15 min
Ingredients
Leftover bhakari 2 
Green chilies 2-3 (Cut into small pieces)
Chopped Onion 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 5-6
Coriander for garnishing
Sugar 1/4 tsp optional
Salt to taste
Oil 1 tbsp

Method
If leftover bhakari is hard then sprinkle little water keep it for 10 min, then blend in blender to make coarse powder.
Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then bhakari powder and salt. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Saturday, June 15, 2013

Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Friday, June 14, 2013

Paneer Biryani

Time 90 min
Ingredients
For gravy
Tomato 2 big size
Coconut paste 1 tsp
Smashed potato paste 1 tsp
Garam masala 1/4 tsp
Finely chopped onion 2 medium size 
Ginger garlic paste 1/2 tsp
Chopped green chilies 2
Kashmiri red chili 1 
Coriander leaves 2 tsp
Biryani masala 1/2 tsp
Red chili powder 1/4 tsp 
Ghee 2-3 tbsp
Salt to taste
Whole spices : Cumin seeds 1/4 tsp+Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Paneer marination
Paneer cubes 1/2 cup
Curd  1/4 cup
Lemon juice 1/2 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1/2 tsp
Red chili powder 1/4 tsp
Salt to taste

For pre rice cooking
Basmati rice 1 cup
Water 1.5 cup or less
Ghee 1 tsp
Whole spices : Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces
Salt to taste

Method
Soak rice in water for 1 hr. Then cook rice in pressure cooker for 2 -3 whistles with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 90% rice is cooked.  After whistles, release pressure and take out rice and spread on plate. Allow it to cool. 
Mix curd, red chili powder, garam masala, turmeric powder, ginger garlic paste, lemon juice, salt and paneer cubes. Keep it in freeze for 1 hr.
Chop tomatoes add 1/2 cup of water and cook for 10 min. Allow it to cool. Make puree in blender.
Chop lengthwise 1 big onion and fry in thick bottom pan till dark brown & crispy. Take out onion. Keep it aside.
In the same pan or different thick bottom pan, add 2 tbsp ghee, then add cumin, kashmiri chili and khada masala. After it crackles, add finely chopped onion, ginger garlic paste, coconut paste, coriander, finely chopped green chilies, red chili powder and salt. Roast for 5-6 min. Then add tomato puree mix well. Again roast for 4-5 min. switch off the flame.
Heat another thick bottom non stick sauce pan. Add ghee then add half of boiled rice, cover rice with gravy then on top of it add marinated paneer, again add remaining rice. Then sprinkle crispy brown onion. Also sprinkle melted  2 tsp of ghee from sides of pan. Cover with aluminium foil. Keep the low flame and cook for 10-12 min. Serve hot. 

Thursday, June 13, 2013

Lemon Rice

Time 10 min
Ingredients
Cooked Basmati rice 1 cup
Soaked moong daal 1/2 tsp
Soaked urad daal 1/2 tsp
Chopped green chilies 1
Curry leaves 3-4
Groundnuts 1 tbsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Pinch of asafoetida
Lemon juice 1 tsp or more as per your taste
Ghee 1 tbsp
Salt to taste

Method
Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 
Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, soaked moong & urad daal, groundnuts nuts. Saute for 2-3 minutes. Then add cooked rice and little salt. Mix well. Then add lemon juice. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 

Wednesday, June 12, 2013

Dudhi Dhokla / Dudhi Muthia

Time 10 min
Ingredients
Dudhi 1 cup peeled and grated
Wheat flour 1/2 cup
Chickpeas flour 1/2 cup
Semolina 2 tsbp
Grated ginger 1/2 tsp
Chopped green chilies 2
Baking soda 1/4 tsp
Lemon juice 1/2 tsp
Sugar 1/4 tsp

Seasoning
Curry leaves 3-4
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame seeds 1/4 tsp
Pinch of Asafoetida
Oil 1 tsp
Green chilies 2 cut into pieces
Little Salt 

Method
Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.
Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.
Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.


Tuesday, June 11, 2013

Tomato Rice

Time 10 min
Ingredients
Cooked Basmati rice 1 cup
Medium size tomato 1
Grated ginger and garlic 1/4 tsp
Chopped green chili 1
Curry leaves 3-4
Cashewnuts 1 tbsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Pinch of asafoetida
Ghee 1 tbsp
Salt to taste

Method
Make a cut on tomato and cook with little water for 1 min in microwave. Allow it to cool. Remove seeds and make paste in blender.
Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 
Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, ginger garlic, cashewnuts nuts. Saute for 2-3 minutes. Then add tomato puree. Mix well. Saute for 2-3 min. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita . 


Monday, June 10, 2013

Mango Kadhi

Time 15 min
Ingredients
Ripe mango pulp 0.5 cup
Water 0.5 cup
Jaggery 1 tbsp cup
Red chilies 2
Turmeric powder 1/5 tsp
Salt to taste
Coconut paste 1/4 cup / coconut milk 1/2 cup
Ginger 1/4 inch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 2 pinch
Curry leaves 4-5
Oil 1 tsp


Method
Blend mango pulp and jaggery in blender. Keep it aside.
Make paste of coconut, ginger and red chilies. 
Heat oil in kadai. Add mustard seeds, cumin seeds, asafoetida and curry leaves. After seeds are popped out immediately add mango pulp, water and paste. Mix well. Simmer for 4-5 min. Add salt at the time of serving. It taste good with rice.



Sunday, June 9, 2013

Lal Bhoplyacha Halwa / Red Pumpkin Halwa

Time 15 min
Ingredients
Peeled grated red pumpkin/lal bhopla 1 cup
Cardamom powder 1/4 tsp
Sugar 1/4 cup or more as per your taste
Warm full fat milk 1 cup
Ghee 1 tbsp  
Almond and Pista sliced  1 tbsp
Khoya 1 tbsp (optional)

Method
Heat ghee in thick bottom pan. Add grated pumpkin and 1 tbsp water. Stir well. Cover with lid and cook for 5 min. Then add warm milk sugar and cardamom powder, (Khoya) and dry fruits. Mix well. Cook for another 4-5 min till it gets thickened like halwa. Serve hot. 

Saturday, June 8, 2013

Kairi Panhe


Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.

Friday, June 7, 2013

Homemade Tortilla Chips

Time 25 Min
Ingredients
Maize flour 1.5 cups
Wheat flour  0.5 cups
Cornflour 1 tbsp
Cumin coraindar powder 1/2 tsp
Chili powder 1/2 tsp
Mixed herbs 1/4 tsp
Salt to taste
two pinch of Black salt
Oil for frying
Warm water 1/2 cup or more
Wheat flour 1/4 cup for dusting
Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough hard by adding warm water.  
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin tortilla of 7-8 inch in size. First roast each tortilla till it is becomes very light brown in colour. Keep it aside. Repeat the process. Then take entire bunch of tortilla cut it into triangular shapes. Deep fry in oil. Or you can bake at 200 degree for 7-8 min.

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