tag:blogger.com,1999:blog-77897320016743547702024-03-05T20:34:59.120+05:30Best Marathi RecipesThis blog describes the Healthy, Nutritious, Home made mainly Marathi and Konkani recipes.
Unknownnoreply@blogger.comBlogger622125tag:blogger.com,1999:blog-7789732001674354770.post-86126851562886235592018-02-12T11:09:00.000+05:302018-02-12T11:09:27.498+05:30Masoor Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN52SQieRwGUGdhnVzWisOvq0CJqJcKl_9ccOct0bXRs13v_wEvDthnBwHwUR-H41dZ8xAneW-dMiOaJJ6qabv9rDvxYrh5mHClPVGEmsKSoXn80Q_ke4MJwkSgxdgjFhMS_OO82uKPE/s1600/Masoor+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN52SQieRwGUGdhnVzWisOvq0CJqJcKl_9ccOct0bXRs13v_wEvDthnBwHwUR-H41dZ8xAneW-dMiOaJJ6qabv9rDvxYrh5mHClPVGEmsKSoXn80Q_ke4MJwkSgxdgjFhMS_OO82uKPE/s1600/Masoor+Rice.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Time 30 min</span></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Ingredients</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Basmati rice 1 cup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Whole masoor 1/4 cup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Onion 1 medium size chopped lengthwise</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ginger Garlic paste 1/2 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bay leaves 2-3</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pepper 1 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cloves 5-6</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cumin seeds 1/4 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Big cardamom 1</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Green chilies 2 slit from the middle</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ghee 2 tbsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Water 1.1/2 or 2 cup (Depending on how old is rice)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Method</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Wash the rice and masoor with water. Drain the water, in fresh water soak rice and masoor for 1/2 hr. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add rice and masoor, saute for about 3-4 min. </span><span style="font-family: "georgia" , "times new roman" , serif;">Add turmeric powder, saute for about 2-3 min. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Then add hot water, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with dahi raita.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0w7mTtuJPrFEL6g5eIEdvo8lCSoH71gbLyKtI8RKfUSeeE8cIOnxxWtqUrooeDl4KYUPH5hiMqfMFF9hXWoWqgk1BIsMa22LWyhaqtE5eN4z4gVIRs9asKx1iivA0698kbvM3OX5_eA/s1600/Masoor+Rice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0w7mTtuJPrFEL6g5eIEdvo8lCSoH71gbLyKtI8RKfUSeeE8cIOnxxWtqUrooeDl4KYUPH5hiMqfMFF9hXWoWqgk1BIsMa22LWyhaqtE5eN4z4gVIRs9asKx1iivA0698kbvM3OX5_eA/s1600/Masoor+Rice.png" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-8659758447315835782017-06-20T12:07:00.000+05:302017-06-20T12:07:38.667+05:30Bedmi Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG3iVoDC-CtIHGPDWSjtgvLY50GGWmzQU69-6boP7HPZ4dQrAT5hfmt9RWcZrw8LX8vSXsSi1_TUNYvhYQDgbGk23T1xPAGr_iGK0jXSBozlGdBBdd6JAZH3HD5vCNBiccY3Vj2fY6SQ/s1600/Bedmi+Puri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG3iVoDC-CtIHGPDWSjtgvLY50GGWmzQU69-6boP7HPZ4dQrAT5hfmt9RWcZrw8LX8vSXsSi1_TUNYvhYQDgbGk23T1xPAGr_iGK0jXSBozlGdBBdd6JAZH3HD5vCNBiccY3Vj2fY6SQ/s1600/Bedmi+Puri.JPG" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Time 30 min.</span></div>
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<span style="background-color: #ffe599; color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ingredients</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Wheat flour 2 cups</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Semolina / Rava 1/2 cup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Oil 1 tablespoon for making dough</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Water per requirement to make stiff dough</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Oil for deep frying</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Sesame seeds 1 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><u>For Moong daal mixture</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Moong daal </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 cup</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Ginger 1/4 inch</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Red chili powder 1/4 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Garam masala 1/4 tsp </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Cumin seeds 1/4 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Fresh coriander 1 tsp</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Salt as per taste</span></div>
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<span style="background-color: #ffe599; color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: small;">Method</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: small;">Soak moong daal with cumin seeds for 2 hrs. Drain water and then grind with other ingredients without adding water. Keep it aside.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat oil in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add 2-3 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep dough for 15 min. Then knead the dough. Make small portions of dough of 1 inch. Start rolling it, it should not be too thin or thick, On one of puri should be sesame seeds and on other side apply paste of moong daal mixture. Then deep the puri keeping moong daal mixture on lower side. Deep fry in oil. Take out on tissue paper to remove excess oil. Serve with potato gravy bhaji.</span><br />
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<span style="background-color: #ffe599; color: #783f04; font-family: "georgia"; font-size: small;">Tip</span></div>
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<span style="font-family: "georgia"; font-size: small;">You can add moong mixture in wheat flour to make dough without adding water. Then deep fry.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-26661847468371249912017-01-30T12:01:00.000+05:302017-01-30T12:01:22.993+05:30Dal Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwUy7kEb4ptTPLxes5td4_fARDP64nTW5KgPN-WnCThMQeWMKngmvaYhr-h90UhQQisoxj-9u9QzjObhGYNPgCGYax_vXTZZKBpYb3SRtTVYuIPHtFexNlzsg__Ri_EA98AQgMaaIvqU/s1600/Dal+Vada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwUy7kEb4ptTPLxes5td4_fARDP64nTW5KgPN-WnCThMQeWMKngmvaYhr-h90UhQQisoxj-9u9QzjObhGYNPgCGYax_vXTZZKBpYb3SRtTVYuIPHtFexNlzsg__Ri_EA98AQgMaaIvqU/s1600/Dal+Vada.JPG" width="400" /></a></div>
<span style="font-family: "georgia" , serif;"><br /></span><span style="font-family: "georgia" , serif;">Time 30 min</span><o:p></o:p></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , serif;">Ingredients</span><o:p></o:p></div>
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<span style="text-align: center;"><span style="font-family: "georgia" , serif;">Chana daal</span></span><span style="font-family: "georgia" , serif;"> 1/4 cup</span><br />
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<span style="font-family: "georgia" , serif;">Masoor dal 1/4 cup</span><br />
<span style="font-family: "georgia" , serif;">Moong dal 1/4 cup</span><br />
<span style="font-family: "georgia" , serif;">Chawli/black eyed beans 1/4 tsp</span></div>
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<span style="font-family: "georgia" , serif;">Turmeric Powder 1/4 tsp</span><o:p></o:p></div>
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<span style="font-family: "georgia" , serif;">Red chili powder 1/4 tsp</span><br />
<span style="font-family: "georgia" , serif;">Coriander powder 1/4 tsp</span><br />
<span style="font-family: "georgia" , serif;">Carom seeds (Ajwain) 1/4 tsp</span><o:p></o:p></div>
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<span style="font-family: "georgia" , serif;">Freshly cut coriander 1 tsp</span></div>
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<span style="font-family: "georgia" , serif;">Green chilies 2</span></div>
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<span style="font-family: "georgia" , serif;">Cumin seeds 1/2 tsp</span><br />
<span style="font-family: "georgia" , serif;">Fenugreek seeds 1/4 tsp</span></div>
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<span style="font-family: "georgia" , serif;">Curry leaves 3-4</span><br />
<span style="font-family: "georgia" , serif;">Baking soda 2-3 pinch</span><o:p></o:p></div>
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<span style="font-family: "georgia" , serif;">Salt to taste</span><o:p></o:p></div>
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<span style="font-family: "georgia" , serif;">Oil for deep fry</span><o:p></o:p></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , serif;">Method</span><o:p></o:p></div>
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<span style="font-family: "georgia" , serif;">Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter. Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. </span><span style="font-family: "georgia" , serif;">Deep fry untill golden broun and crispy. It need to be served hot with sauce.</span><br />
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , serif;">Tip</span><o:p></o:p></div>
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<span style="font-family: "georgia" , serif;">U can add more chilies as per your taste</span></div>
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<span style="font-family: "georgia" , serif;">U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnLdtf2JwoCOY7aoaibrg5VNiEG7zCalGS-aqRLlZuP7_NZWkgn30GSSw2tesxz7SJVWqGjYCTgaptwF87j0ku2krqSkURv8OeP_g3fM1JSeInJgUG78R3Djhghv8AQKJaf6fRrYL3Eg/s1600/Dal+vada.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnLdtf2JwoCOY7aoaibrg5VNiEG7zCalGS-aqRLlZuP7_NZWkgn30GSSw2tesxz7SJVWqGjYCTgaptwF87j0ku2krqSkURv8OeP_g3fM1JSeInJgUG78R3Djhghv8AQKJaf6fRrYL3Eg/s1600/Dal+vada.png" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-26648096503739909742016-08-03T10:07:00.000+05:302016-08-03T10:07:48.692+05:30Mango Curry with Rajma<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJd_AwSLFt-QAR2OXb-tlp2kI7Uycy_oUN2yws2AC3kvziPF9LzcC4gr_robm4KyFtGlQb7RuNBB5wn9EbYIoMP0pSOexLF_TMrAsX7mZZD6loC5bxxO-ZZz5ZiP-mwLQEP94oL7F5GXA/s1600/Mango+Curry+with+Rajma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJd_AwSLFt-QAR2OXb-tlp2kI7Uycy_oUN2yws2AC3kvziPF9LzcC4gr_robm4KyFtGlQb7RuNBB5wn9EbYIoMP0pSOexLF_TMrAsX7mZZD6loC5bxxO-ZZz5ZiP-mwLQEP94oL7F5GXA/s400/Mango+Curry+with+Rajma.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Time 20 min</span></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Ingredients</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rajma 1 cup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fresh coconut paste 3 tbsp </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Jaggery 2 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cumin seeds 1/4 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mustard seeds 1/4 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Asafoetida 1/4 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Red chili powder 1/2 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Red chili powder 1/4 tsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Oil 1 tbsp</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Method</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Then add chopped mango with seeds, </span><span style="font-family: "georgia" , "times new roman" , serif;">Saute for few minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Then, add jaggery, salt, coconut paste and </span><span style="font-family: "georgia" , "times new roman" , serif;">stir well.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Then add cooked rajma and 2 cup of water</span><span style="font-family: "georgia" , "times new roman" , serif;">. S</span><span style="font-family: "georgia" , "times new roman" , serif;">tir well.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cook for 7-8 min. Serve hot with rice/chapati.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-2308384630534372422015-11-05T11:56:00.000+05:302015-11-05T11:56:16.967+05:30Sweet Puri / Pakatli Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLboO-gtxsh3LfjXpPuJ00d5a83yKDGTHFDDVrXBeufADmueer4QtNajfE2SMQzBC_8DKRJiclZarSCWtkx_SD8zO5uVLYk4-SDAZPTtxW8zmAmrOVPn7STFkAMFWnXzm1o7tpYnTE4gA/s1600/Pakatil+Puri++Sweet+Puri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLboO-gtxsh3LfjXpPuJ00d5a83yKDGTHFDDVrXBeufADmueer4QtNajfE2SMQzBC_8DKRJiclZarSCWtkx_SD8zO5uVLYk4-SDAZPTtxW8zmAmrOVPn7STFkAMFWnXzm1o7tpYnTE4gA/s1600/Pakatil+Puri++Sweet+Puri.JPG" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Time 30 min.</span></div>
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<span style="background-color: #ffe599; color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ingredients</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Wheat flour 1 cup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Semolina / Rava 1/2 cup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Salt as per taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Ghee 1 tablespoon for making dough</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Curd 2 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Water per requirement to make stiff dough</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Oil for deep frying</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><u>For sugar syrup</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 cup sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/4 cup water </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">pinch of cardamom powder </span></div>
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<span style="background-color: #ffe599; color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: small;">Method</span></div>
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<div style="font-size: 13px;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">For sugar syrup</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat sugar and water in pan. It will start boiling. Make syrup of one string consistency. Add cardamom powder to it. Keep it aside.</span><br />
<div style="font-size: 13px;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat ghee in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add curd and 1 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep it for 1/2 in freeze. Take our keep for 15 min. Then knead the dough. Make small portions of dough of 4 inch. Start rolling it, it should not be too thin or thick, make chapati of big size then using cover of small round tiffin make 10-12 puris. Deep fry in oil. Take out on tissue paper to remove excess oil. Deep in hot sugar syrup. Serve hot.</span></div>
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<span style="background-color: #ffe599; color: #783f04; font-family: "georgia"; font-size: small;">Tip</span></div>
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<span style="font-family: "georgia"; font-size: small;">Sugar syrup should be hot when dipping the puris..</span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7789732001674354770.post-36511992250602367822014-11-20T14:42:00.000+05:302014-11-20T14:42:32.978+05:30Onion Mini Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1Aj3kN-QvU1HP7HOsL63cFxuOyQWuBRfiUIe7YSduvVCI-5_IhM2_oMMPEzlR6y9Emdfq3Rv5fU4XXdN7IootGtl404e1pwMmRGzV5twOC2OeeOF4MZbsVWHFkpnEW2U1bPLWx5US3Q/s1600/Onion+Samosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1Aj3kN-QvU1HP7HOsL63cFxuOyQWuBRfiUIe7YSduvVCI-5_IhM2_oMMPEzlR6y9Emdfq3Rv5fU4XXdN7IootGtl404e1pwMmRGzV5twOC2OeeOF4MZbsVWHFkpnEW2U1bPLWx5US3Q/s1600/Onion+Samosa.jpg" height="266" width="400" /></a></div>
<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;">Time 45 min</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u style="background-color: #fff2cc;">For wrapper</u></span><br />
<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Maida/ All purpose flour 1/2 cup</span><br />
<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Salt 1/4 tsp</span><br />
<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Water 1/2 cup (1 tsp less)</span><br />
<u><span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">For the filling</span></u></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Chopped onion 1/2 cup</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Poha 1/2 cup</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Chaat masala 1/2 tsp</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Coriander 2 tsp</span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;">Red chili powder 1/2 tsp</span><br />
<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;">Coriander powder 1/2 tsp</span><br />
<span itemprop="name" style="font-family: Georgia, 'Times New Roman', serif;">Salt</span><span style="background-color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"> to taste</span></div>
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<span style="background-color: #fff2cc;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><u>Paste</u></span></span></span><br />
<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;">Wheat flour 1 tbsp + 2 tsp water</span></div>
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<span class="recipe_subheader" style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><br /><span class="recipe_subheader"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="name">Oil </span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span itemprop="amount" style="font-family: Georgia, 'Times New Roman', serif;">for frying</span></span></span><br />
<span class="recipe_subheader" style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><span class="recipe_subheader"><span itemprop="amount" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span><span class="recipe_subheader" style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><span class="recipe_subheader"><b>Method</b></span><span itemprop="instructions" style="display: inline; line-height: 14.4pt; margin: 0px; padding: 0px;"><span class="recipe_subheader"><br /><u>For making wrapper</u></span></span></span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.</span><br />
<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.</span></div>
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<span class="recipe_subheader" style="font-family: Georgia, "Times New Roman", serif;"><u style="background-color: #fff2cc;">For the filling</u></span></div>
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<span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">First mix onion and poha, then add remaining ingredients, mix well. Keep it aside for 15 min.</span><br />
<u><span style="background-color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Actual method</span></u></div>
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<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;">Cut the wrapper at the center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close the ends. Deep fry till golden in colour. </span><br />
<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginfbRuiEQyggdyIRabmdQOpiRlkPTsYtUJX_MtcRR4OusTeQBIhdc0CPRyiHbY58Mvq6yQm5_8qQi-qNWxDVlkmnhKdtU67W6l3zF-bRAV0sp5IhAHsvLQnJsvbOtK5fNkZUuxXljm58/s1600/Onion+Mini+Samosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginfbRuiEQyggdyIRabmdQOpiRlkPTsYtUJX_MtcRR4OusTeQBIhdc0CPRyiHbY58Mvq6yQm5_8qQi-qNWxDVlkmnhKdtU67W6l3zF-bRAV0sp5IhAHsvLQnJsvbOtK5fNkZUuxXljm58/s1600/Onion+Mini+Samosa.jpg" height="640" width="588" /></a></div>
<span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="background-color: #fff2cc; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-28825610980674798132014-11-06T11:16:00.000+05:302014-11-06T11:16:56.385+05:30Kanda Batata Rassa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5-ghI7sR_D8ASow-R9q-YwvN0xhOShIOt_ZZP-drphmCg4iJmK_30mbkGh19V_Ezx2flfbR3q-xc2K1Q1bSC3oGzYxhywUYZ_AIylblqTtod6P1lFAqyML9-701LEii4_5egO1W7aL0/s1600/Kanda+Batata+Rasssa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5-ghI7sR_D8ASow-R9q-YwvN0xhOShIOt_ZZP-drphmCg4iJmK_30mbkGh19V_Ezx2flfbR3q-xc2K1Q1bSC3oGzYxhywUYZ_AIylblqTtod6P1lFAqyML9-701LEii4_5egO1W7aL0/s1600/Kanda+Batata+Rasssa.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Time 20 min</span></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Potatoes 2 medium size or baby potatoes 8-10</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Onion 2 large size (peeled and chopped)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato 1 large size</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Red chili powder/kolhapuri kanda lasun masala 1.5 tsp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger garlic paste 1/2 tsp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Jaggery 1/2 tsp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds 1/4 tsp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Garam Masala 1/4 tsp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Oil 1.5 tbsp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. </span><span style="font-family: Georgia, "Times New Roman", serif;">Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-45987031807625163562014-07-07T19:47:00.002+05:302014-07-07T19:47:54.494+05:30Role of Borosil Cookware in Auspicious Day Celebration with Satynarayan Mahaprasad Sheera <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Isn't it interesting that you can make Satynarayan Mahaprasad Sheera using your Borosil microwavable casserole in just 15 min. on any Religious occasions and Satynararayan Puja.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Yes... You Can You Can!!! without sweating and sacrificing your time in participation in celebration</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Just follow the recipe and rock on !!!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Time 15 min</span><br />
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<span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Semolina 1 cup</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cardamom powder 1/4 tsp</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sugar 3/4 cup</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Milk 1.5 cup + 0.5 cup water (0.25 cup water more if u want sheera very soft)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ghee 2 tbsp </span></div>
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<span style="font-family: Georgia;">Ripe Velchi Banana 3 medium size</span></div>
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<span style="font-family: Georgia;">Cashewnut, kismis 1 tbsp</span></div>
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<span style="font-family: Georgia;"><u><br /></u></span></div>
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<span style="font-family: Georgia;"><u>Cookware</u></span></div>
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<span style="font-family: Georgia;">Borosil Microwavable Casserole large size pl click on following link to choose your bowl</span></div>
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<span style="font-family: Georgia;"><a href="http://www.myborosil.com/category/microwavables/gourmet">http://www.myborosil.com/category/microwavables/gourmet</a></span></div>
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<span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Microwave semolina using </span><span style="font-family: Georgia;">Borosil Microwavable Casserole</span><span style="font-family: Georgia;"> large size </span><span style="font-family: Georgia, 'Times New Roman', serif;">on high power for 2 min. Please do mix atleast once while it is in microwave otherwise it will burn on one side. After 2 min it will turn golden brown in colour. Then add cardamom powder and cashewnuts. Microwave for 10 sec. Then add smashed banana and kismis mix well. Microwave for 10 sec. Then add hot milk mixed with water. Mix well. Microwave for 2 min. Meanwhile mix atleast once while microwaving. If you feel you want more soft then add 0.25 cup more water or milk. Then add sugar mix well, microwave for 2-3 min. Switch off microwave. Keep in microwave covering lid for 4-5 min. Then add tulsi patta and offer to GOD first and then u enjoy. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-53716480941323656552013-08-07T08:29:00.000+05:302013-08-08T19:59:37.222+05:30Vangyache Masala Kaap<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixApU5Rkksq5bEtbGX0dUjspUuaBY5JpQ8mdJB3cIfGyt6AV48vmg91MQlIBZpSTVp3N31oavrujf9mXJhmcyDdHWw-Z7-0_gf4z-FqgeqX2W8B6DLr6t55QSqDkY40DhzXWJKGyk5vc/s1600/Eggplant+masala+kaap.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixApU5Rkksq5bEtbGX0dUjspUuaBY5JpQ8mdJB3cIfGyt6AV48vmg91MQlIBZpSTVp3N31oavrujf9mXJhmcyDdHWw-Z7-0_gf4z-FqgeqX2W8B6DLr6t55QSqDkY40DhzXWJKGyk5vc/s1600/Eggplant+masala+kaap.JPG" height="300" width="400" /></a></div><br /><span style="font-family: Georgia, "Times New Roman", serif;">Time 20 min</span></div><div><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Eggplant (thin sliced ) 1 medium size (10-12 slices) (i use eggplant especially used for bharit)</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Gram flour (Besan) 1/4 cup</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Rice flour 1/4 cup</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Cornflour 1/4 cup</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Red chili powder 1/2 tsp</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Garam masala 1/4 tsp</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Turmeric Powder 1/4 tsp</span></div><div><span style="font-family: Georgia, Times New Roman, serif;">Amchur powder 1/2 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Coriander powder 1/2 tsp</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Oil shallow frying</span></div><div><br /></div><div><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Make not thin nor thick slices of eggplant. Then </span><span style="font-family: Georgia, 'Times New Roman', serif;">deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. </span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Mix all ingredients in a shallow plate. Do not add water. Keep it aside.</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">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.</span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Tip</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Because of moisture of slices the masala mixture gets stick to slices.</span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiff0x7OHqso-zj2RPE2Dj8VdYVtpv3AgoRZzRWTfqA0fFOx6GbpmoKJH8KUh-vQolVFarzcJQKw2etCrIir-wmRguDAgUg9OPEBcnItRhtS2bsWL_EzuyKXPDpCyz2IOe9NotCyxsHQ/s1600/Eggplant+masala+kaap.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiff0x7OHqso-zj2RPE2Dj8VdYVtpv3AgoRZzRWTfqA0fFOx6GbpmoKJH8KUh-vQolVFarzcJQKw2etCrIir-wmRguDAgUg9OPEBcnItRhtS2bsWL_EzuyKXPDpCyz2IOe9NotCyxsHQ/s1600/Eggplant+masala+kaap.png" height="586" width="640" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-29790105072757700472013-08-06T08:40:00.000+05:302013-08-08T19:59:37.237+05:30Dum Aloo Biryani<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e5-9Al_p2KyppMf1hDI9KycPbXUILyh68TuHRyF6sMB2Sl2nl0Uye2cJULPOpPAf1cT1oK3GUZuTdAx1ZfblDRVwZESQhQd9QGCgf78EC4aidSRMbhgXGI5c9ubu1gvatUWcLZCiqxw/s1600/Dum+Aloo+Biryani.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e5-9Al_p2KyppMf1hDI9KycPbXUILyh68TuHRyF6sMB2Sl2nl0Uye2cJULPOpPAf1cT1oK3GUZuTdAx1ZfblDRVwZESQhQd9QGCgf78EC4aidSRMbhgXGI5c9ubu1gvatUWcLZCiqxw/s1600/Dum+Aloo+Biryani.JPG" height="266" width="400" /></a></div><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Time 60 min</span><br /><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Basmati rice 1 cup</span></div><div class="separator" style="clear: both;"><span style="color: #252324; line-height: 20px;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Potato 4 small size</span></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Finely lenghwise chopped onion 1 big size</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Ginger garlic paste 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Green chilies slit 2</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Kasuri methi 1 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Red chili power 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom </span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Chopped coriander leaves 1 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Cumin seeds 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><u>Marination</u></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Curd 1/4 cup</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Dry mint leaves powder 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Turmeric powder 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Red chili power 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Biryani masala 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Garam masala 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Little salt</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;"><u>Added in the rice for pressure cooking</u></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Bay leaves 2-3</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Pepper corns 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Cloves 2-3</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Cinnamon 2-3 small pieces</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia;">Big cardamom 1/2</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Ghee 1 tsp</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Water 1.25 cup</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Little salt</span></div><span style="background-color: white;"><br /></span><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span><br /><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">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.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: white; color: #252324; line-height: 20px; text-align: justify;">Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.</span></span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #252324; font-family: Georgia;">Mix all ingredients for marination. keep it aside.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #252324; font-family: Georgia;">Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #252324; font-family: Georgia;">Now mix potato with marination mixture. keep it in freeze for one hour.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">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. </span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">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. </span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Now take out only potato and half of gravy. keep it aside.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">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. </span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Cover with aluminium foil and cook on low flame for 10 min.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">You can keep pan on tava, so that rice will not get burn.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fXrPJgvk9roKCT8YmXKPnNrtOfT9eSzn0OMQ5NQ4-1bW-S-_rtUNJWHCxMgYA04TEZJCjW648_okplz4_X3DQDLOL6Wz2V1kgoC4l8xO6RbdW7cKXW3KnFbHehR7aeFeJwSrOMyH-bk/s1600/Dum+Aloo+Biryani.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fXrPJgvk9roKCT8YmXKPnNrtOfT9eSzn0OMQ5NQ4-1bW-S-_rtUNJWHCxMgYA04TEZJCjW648_okplz4_X3DQDLOL6Wz2V1kgoC4l8xO6RbdW7cKXW3KnFbHehR7aeFeJwSrOMyH-bk/s1600/Dum+Aloo+Biryani.png" height="640" width="585" /></a></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-12558612089284558762013-08-02T09:53:00.000+05:302013-08-08T19:59:37.246+05:30Paneer Fingers / Paneer Pakoda<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5-Z5uyI4ECLuSFdMQAMkOAOr27vdilIcUWWCRJoZdBabHuncRAKrabGsnMlcucTLPrR46S-vvKnbLaNRFfcDYmWEyV5rLNS6IHOeGgHGuiDy3SHO9AYOpUYFC3fTdJ97z8Hw-qsGZyg/s1600/Paneer+Fingers+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5-Z5uyI4ECLuSFdMQAMkOAOr27vdilIcUWWCRJoZdBabHuncRAKrabGsnMlcucTLPrR46S-vvKnbLaNRFfcDYmWEyV5rLNS6IHOeGgHGuiDy3SHO9AYOpUYFC3fTdJ97z8Hw-qsGZyg/s1600/Paneer+Fingers+(1).JPG" height="266" width="400" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Time 20 min</span><br /><span style="background-color: #f9cb9c; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Curd 2 tbsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Paneer cubes 6-7</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder 1/4 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Lemon juice 2-3 drops</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Corn flour 1 tsp</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Breadcrumbs 1 tsp</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Oil for frying</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="background-color: #f9cb9c; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span><br /><span style="color: #363636; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-align: justify;">Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.</span><br /><span style="color: #363636; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-align: justify;">Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes. Then d</span><span style="color: #363636; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-align: justify;">eep fry in</span><span style="color: #363636; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-align: justify;"> oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.</span><br /><span style="color: #363636; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-align: justify;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDQHDtIaLpP8m1V55hvC4JJ_CZvLT4w9n79nJaC6EJnB0ebk6mH6DteBsjhZ2AiMCqyKITbW_QDKvup7sFtAeJaj8iLML6UrbcFFHpRHBeotCZqK9meEKcEv7qGcu37MIRqKTIzbI7bw/s1600/Paneer+Fingers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDQHDtIaLpP8m1V55hvC4JJ_CZvLT4w9n79nJaC6EJnB0ebk6mH6DteBsjhZ2AiMCqyKITbW_QDKvup7sFtAeJaj8iLML6UrbcFFHpRHBeotCZqK9meEKcEv7qGcu37MIRqKTIzbI7bw/s1600/Paneer+Fingers.png" height="360" width="400" /></a></div><span style="color: #363636; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-align: justify;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-13836433179212510082013-08-01T08:42:00.000+05:302013-08-08T19:59:37.255+05:30Cucumber / Kakdi Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZ_DO0BzoTJ7Kvp1S_MBbvsfP7Fkh7VrjgQAjZ4FdUTDCrX6zjt14OU-1PcoE1fBfp6HIpW2p0sNm8vq8rTAIvrcFbKbNVXXNO6qbWxDXSj0OpSkUJd8ZioTnHJB7KqWLrrOUCmGE0y0/s1600/Cucumber+Dosa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZ_DO0BzoTJ7Kvp1S_MBbvsfP7Fkh7VrjgQAjZ4FdUTDCrX6zjt14OU-1PcoE1fBfp6HIpW2p0sNm8vq8rTAIvrcFbKbNVXXNO6qbWxDXSj0OpSkUJd8ZioTnHJB7KqWLrrOUCmGE0y0/s1600/Cucumber+Dosa.JPG" height="266" width="400" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;">Time 15 min</span><br /><span style="background-color: #f9cb9c; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Dosa batter 1 cup</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Grated carrot 2 tbsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Grated onion 2 tbsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Grated cucumber 1/4 cup</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Grated ginger 1/4 tsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Butter </span><span itemprop="amount" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount"></span>S<span itemprop="name">alt</span> to taste</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="background-color: #f9cb9c; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Mix carrot, cucumber, ginger, onion, salt and batter.</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Apply 1tsp ghee all over the dosa, then roll dosa and serve hot.</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJN1Myivj29v8oaNKkcds3C0a8C6UCIiMkvn2t0RwWDpmuVTBQvNbCmuWCi4C9XC92QRimO5mYZYjDKon8BBUzo0WjphDA65klMwj64mjib_TUY7AYFRAxbt-vG_bonBcERXawFele1I/s1600/kakdi+dosa.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJN1Myivj29v8oaNKkcds3C0a8C6UCIiMkvn2t0RwWDpmuVTBQvNbCmuWCi4C9XC92QRimO5mYZYjDKon8BBUzo0WjphDA65klMwj64mjib_TUY7AYFRAxbt-vG_bonBcERXawFele1I/s1600/kakdi+dosa.png" height="411" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-59027490376822231892013-07-27T11:58:00.000+05:302013-08-08T19:59:37.295+05:30Tawa Pulao<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM73yv7pbkFV1b-eQyEiog1dpxdhoTf3-_Gp4bg8m97SeVY5jMxs8iuXtJDTrU2VGO_EN2nvWlc7MD3wSpMP_uGbV8kZV7JzULoRk75yk4OXycknj5BT648tgYiH8G53o6y-Au9iVGro/s1600/Tawa+Pulao.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM73yv7pbkFV1b-eQyEiog1dpxdhoTf3-_Gp4bg8m97SeVY5jMxs8iuXtJDTrU2VGO_EN2nvWlc7MD3wSpMP_uGbV8kZV7JzULoRk75yk4OXycknj5BT648tgYiH8G53o6y-Au9iVGro/s1600/Tawa+Pulao.JPG" height="266" width="400" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Time 20 min</span><br /><span style="background-color: #f9cb9c; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Long basmati rice 1 cup</span><br /><span itemprop="name" style="font-family: Georgia, 'Times New Roman', serif;">Carrot</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">, cut into small cubes</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount">1/4 cup</span> </span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="name">Capsicum</span> , cut into small cubes <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> </span></span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Green peas </span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount">1/4 cup</span> </span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">C</span><span itemprop="name" style="font-family: Georgia, 'Times New Roman', serif;">hopped onions lengthwise 1/4 cup</span><span style="font-family: Georgia, "Times New Roman", serif;"><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Chopped tomato <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span></span></span></span></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Garlic paste 1/2 tsp</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder 1/4 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder 1/2 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Pav bhaji masala 1 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds 1/2 tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Lemon juice 1/2 tsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Oil <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tsp</span></span></span></span></span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Butter 1 tbsp </span></span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span>S<span itemprop="name">alt</span> to taste</span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="background-color: #f9cb9c; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="instructions" style="display: inline; line-height: 14.4pt; margin: 0px; padding: 0px;"><span style="color: #222222;"><span style="font-family: Georgia, "Times New Roman", serif;">Cook rice adding salt and 1 tsp oil so that rice will not be sticky.</span></span></span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="instructions" style="display: inline; line-height: 14.4pt; margin: 0px; padding: 0px;"><span style="color: #222222;"><span style="font-family: Georgia, "Times New Roman", serif;">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.</span></span></span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="instructions" style="display: inline; line-height: 14.4pt; margin: 0px; padding: 0px;"><span style="color: #222222;"><span style="font-family: Georgia, "Times New Roman", serif;">H</span></span></span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="instructions" style="display: inline; font-size: 12px; line-height: 14.4pt; margin: 0px; padding: 0px;"><span style="color: #222222;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">eat 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. </span></span></span></span><br /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">Then add all vegetables, mix well and sauté for 3 to 4 minutes. </span><br /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 19.18402862548828px;">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. </span><br /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 19.18402862548828px;">Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.</span><br /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.</span><br /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIoHalCCgYgv5DLsq4gcS7en96RxUf3FjZeKBIWodP__EDfZPj6hD5iqGJrEBq1QM79OUKTxyZ9TZvoWxMOrv8wQInYVYubngbDJR1YRs0uik534FQoNRb7ycHoPJTnfdWnW50DDU2CI/s1600/Tawa+Pulao.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIoHalCCgYgv5DLsq4gcS7en96RxUf3FjZeKBIWodP__EDfZPj6hD5iqGJrEBq1QM79OUKTxyZ9TZvoWxMOrv8wQInYVYubngbDJR1YRs0uik534FQoNRb7ycHoPJTnfdWnW50DDU2CI/s1600/Tawa+Pulao.png" height="576" width="640" /></a></div><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-53637312439629134312013-07-24T18:10:00.000+05:302013-08-08T19:59:37.676+05:30Boiled Peanuts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJclgiY39mtpGzOcAz6NSq_KyAdVZR0HnTsm5oS-s8Ie2w41Ko11_xnhpTkjxurkjhcav5b8ZH-2cL9-fh-ALZSJ4amfWS5RaM_rg9gQO8LNHhCi1YmouKxKByBXxk-3ts6jDzUw5rVcI/s1167/Boiled+peanuts+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJclgiY39mtpGzOcAz6NSq_KyAdVZR0HnTsm5oS-s8Ie2w41Ko11_xnhpTkjxurkjhcav5b8ZH-2cL9-fh-ALZSJ4amfWS5RaM_rg9gQO8LNHhCi1YmouKxKByBXxk-3ts6jDzUw5rVcI/s1167/Boiled+peanuts+(2).JPG" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LJFXwFgDtM_Wf_zSr30LolnqPJPZ4e8g6L4JlVueU4o9utX_W-l3s3FHx9SY56nGNXukKhoEtjW123FDpHSvCHPLoLM1HGPswtY7ggjUtedpjrGy00b31L3zc05hdjefMstJWaP0o5I/s1167/Boiled+Peanuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LJFXwFgDtM_Wf_zSr30LolnqPJPZ4e8g6L4JlVueU4o9utX_W-l3s3FHx9SY56nGNXukKhoEtjW123FDpHSvCHPLoLM1HGPswtY7ggjUtedpjrGy00b31L3zc05hdjefMstJWaP0o5I/s1167/Boiled+Peanuts.JPG" height="266" width="400" /></a></div><br /><br />Just clean, remove mud, pressure cook with plenty of salt.......and enjoy.......</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-22949683319455291212013-07-21T10:18:00.000+05:302013-08-08T19:59:38.051+05:30Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49gl8y8SI0VfNr3ycZeW9WdbHm9mckQe5HYiMvBM3vHtOxID3ydZHWaJf-lG2OTLICLNUxi44UyuweeyCllKFNXkWvVbXokYFGPAXRi0sZZgxSt_CVdAEqI-15BJ32ySq6QtMa7RXo28/s1600/Lal+Bhopla+Kheer+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49gl8y8SI0VfNr3ycZeW9WdbHm9mckQe5HYiMvBM3vHtOxID3ydZHWaJf-lG2OTLICLNUxi44UyuweeyCllKFNXkWvVbXokYFGPAXRi0sZZgxSt_CVdAEqI-15BJ32ySq6QtMa7RXo28/s1600/Lal+Bhopla+Kheer+(2).JPG" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Time 10 min</span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div class="" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Peeled grated red pumpkin/lal bhopla 1 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Cardamom powder 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Sugar 1/4 cup or more as per your taste</span></div><div class="" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Warm full fat milk 2-3 cups</span></div><div class="" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee 1 tbsp </span></div><div class="" style="clear: both;"><span style="font-family: Georgia;">Almond and Pista sliced 1 tbsp</span></div><div class="" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div><div class="" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. T</span><span style="font-family: Georgia, "Times New Roman", serif;">hen add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for </span><span style="font-family: Georgia, 'Times New Roman', serif;">other 4-5 min. Serve hot.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVMttwBLD4SUXSFd2zrY2xqhva284j45OWmYJ1LrBzQyGXqw_u4Kdo_8aEBlcBmpT8SOBaxAQXn5ZPs-zmDs49H2Q7QVB-QZ8tFXyOxUyaC7gLsp5e08hfc58ilcoIu3rxtDvrILM7ok/s1600/Lal+Bhopla+Kheer.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVMttwBLD4SUXSFd2zrY2xqhva284j45OWmYJ1LrBzQyGXqw_u4Kdo_8aEBlcBmpT8SOBaxAQXn5ZPs-zmDs49H2Q7QVB-QZ8tFXyOxUyaC7gLsp5e08hfc58ilcoIu3rxtDvrILM7ok/s1600/Lal+Bhopla+Kheer.png" height="214" width="640" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-86781223253079764922013-07-15T08:31:00.000+05:302013-08-08T19:59:39.270+05:30Kadabu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocZz3BAIAAHi9hCohNgRpALYAL8_OjHMrut8Lp1waW3Z9vZSarA5ZHU51oeMxKJVcHNS0lhHgf-HUExkMKFGlmbE01w3IbKPJt4cW7FWWvImlNwJknZmZ5WrtDfQlVLoecr2i55zF9kc/s1600/Kadabu+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocZz3BAIAAHi9hCohNgRpALYAL8_OjHMrut8Lp1waW3Z9vZSarA5ZHU51oeMxKJVcHNS0lhHgf-HUExkMKFGlmbE01w3IbKPJt4cW7FWWvImlNwJknZmZ5WrtDfQlVLoecr2i55zF9kc/s1600/Kadabu+(1).JPG" height="266" width="400" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Time 15 min</span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><u>For stuffing</u></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Chana daal 1 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Jaggery 3/4 cup or more as per the taste</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cardamom / Velchi powder 1/2 tsp</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><u>Dough</u></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Wheat flour 1 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Semolina 1 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Oil 2 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Water 1/2 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Oil for frying</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><u>For dough</u></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">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.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><u>For stuffing preparation</u></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Your stuffing is ready.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;"><u>Actual method</u></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">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.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1IStWcVagfPAeFosvnFPSTOyqZtpS0AuS02svtRPhFkifLxe7qU_BO0Erv9KgzWJrseg8yd0fEf7Bnau-NqDvuYXEfAdS4zkgY1AeI4g_gSqHRhVzRhDqHh7UJdLeAgtQIM47emAQOs/s1600/Kadabu.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1IStWcVagfPAeFosvnFPSTOyqZtpS0AuS02svtRPhFkifLxe7qU_BO0Erv9KgzWJrseg8yd0fEf7Bnau-NqDvuYXEfAdS4zkgY1AeI4g_gSqHRhVzRhDqHh7UJdLeAgtQIM47emAQOs/s1600/Kadabu.png" height="558" width="640" /></a></div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-76052828341436482592013-07-10T08:46:00.000+05:302013-08-08T19:59:39.365+05:30Kalela Fritters / Bhajis<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8ONz-wvz1GKdLtrTcVy_deyuTgSMtacyjODBDdomDDWDFdMGQrWRSVssD9m_XufhpZlcwBmVziOOR9J4D5eXwi7640gaJ37Fx1Aq2xa-iTU7ho-bkM0wV5Mo_mFEx2-_SYwAOQLPYsQ/s1600/Karela+Fritters.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8ONz-wvz1GKdLtrTcVy_deyuTgSMtacyjODBDdomDDWDFdMGQrWRSVssD9m_XufhpZlcwBmVziOOR9J4D5eXwi7640gaJ37Fx1Aq2xa-iTU7ho-bkM0wV5Mo_mFEx2-_SYwAOQLPYsQ/s1600/Karela+Fritters.JPG" height="266" width="400" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Time 20 min</span></div><div><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Bittergourd 2-3 small size</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Gram flour (Besan) 2 tbsp</span></div><div><span style="font-family: Georgia, Times New Roman, serif;">Makai flour 2 tbsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Rice flour 2 tbsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Red chili powder 1/2 tsp</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric Powder 1/4 tsp</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Water 3-4 tbsp or more</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Pinch of baking soda</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Oil fry frying</span></div><div><br /></div><div><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Make thin slices of bitter gourd. Apply turmeric powder and salt. keep it aside for 15 min.</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">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.</span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-nGWILIe9BnJtEG8921VNoXXU7RiOLhXQgDLqn23yMnqnocPSfZeHt2edXI4NAsxI0EBQ1vBqn1mgvKZUmMImOS5rCp-IN2G03ZE2An07rU1dX21vxzM4fxKiXM6CFRPEQO9omNqOsM/s1600/Karela+Fritters.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-nGWILIe9BnJtEG8921VNoXXU7RiOLhXQgDLqn23yMnqnocPSfZeHt2edXI4NAsxI0EBQ1vBqn1mgvKZUmMImOS5rCp-IN2G03ZE2An07rU1dX21vxzM4fxKiXM6CFRPEQO9omNqOsM/s1600/Karela+Fritters.png" height="406" width="640" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-38545743285837901842013-07-09T08:32:00.000+05:302013-08-08T19:59:39.459+05:30Tondli Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0H7R4WPcj4LGXNHoI7WW4SYY-ZfDsea7201VV6ou_UkiP3w_DahTIpFNLtrf0DJqbsrcoNBI4g_wQdGoJGxQR8XgDM7jrEsoNtqOWv75WWSr-QyjXAGlcPM-TeJK0c-XVhm_GXO6u8no/s1600/TB+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0H7R4WPcj4LGXNHoI7WW4SYY-ZfDsea7201VV6ou_UkiP3w_DahTIpFNLtrf0DJqbsrcoNBI4g_wQdGoJGxQR8XgDM7jrEsoNtqOWv75WWSr-QyjXAGlcPM-TeJK0c-XVhm_GXO6u8no/s1600/TB+(1).JPG" height="266" width="400" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Time 30 min</span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Basmati rice 1 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Tondli 1 cup cut lengthwise into two</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Onion 1 medium size chopped lengthwise</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Garam masala 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Red chili powder 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ginger Garlic paste 1/2 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Turmeric powder 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Bay leaves 2-3</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Pepper 1 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Cloves 5-6</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Cumin seeds 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Big cardamom 1</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee 2 tbsp</span></div><div class="separator" style="clear: both;">Hot <span style="font-family: Georgia, 'Times New Roman', serif;">Water 1.1/2 or 2 cup (Depending on how old is rice)</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Wash the rice with water. Drain the water keep rice aside. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">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. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Add tondli and saute for about 3-4 min. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Then add red chili powder, turmeric powder and garam masala. Mix well.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Then add rice saute for 3-4 min. Then add hot water and salt to the rice, stir well. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">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.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Tip</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Tondli takes time to cook so best to use pressure cooker.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiF4FNGSxIVY28J_xU7a0FnGjgkBjgWnUX5lEFcMOoXv_Z5nz6rG3HdQlD0A96EjAXR2q273Y03fnvX2L-rRqAoBv3Mv1E1rfd0G86hfcqhw0MK3eMVleiHFP9_iMDxRzjw-yIluNrlA/s1600/TB.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiF4FNGSxIVY28J_xU7a0FnGjgkBjgWnUX5lEFcMOoXv_Z5nz6rG3HdQlD0A96EjAXR2q273Y03fnvX2L-rRqAoBv3Mv1E1rfd0G86hfcqhw0MK3eMVleiHFP9_iMDxRzjw-yIluNrlA/s1600/TB.png" height="394" width="640" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-9029782483416792122013-06-26T08:23:00.000+05:302013-08-08T19:59:40.857+05:30Mango Burfi<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxEORiU3AD7SYnM2AKPVOaHtlFWcCRN621-oTePsWgXxNmGB2eGwbjNZO3M7biq9a9ROGiew8la8hDNw6hf0kjle9R2Kzi9ACkqlt-d3ut8jwE2xXZkP3OflTiqbgafWOd1OboEG0Lrk/s1600/Mango+Burfi+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxEORiU3AD7SYnM2AKPVOaHtlFWcCRN621-oTePsWgXxNmGB2eGwbjNZO3M7biq9a9ROGiew8la8hDNw6hf0kjle9R2Kzi9ACkqlt-d3ut8jwE2xXZkP3OflTiqbgafWOd1OboEG0Lrk/s1600/Mango+Burfi+(1).JPG" height="266" width="400" /></a></div> <span style="font-family: Georgia, 'Times New Roman', serif;">Time 30 min </span><br /><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Chickpeas flour /besan 1 cup</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Mango pulp 2 cups<br />Sugar 3/4 cup</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Ghee 1/4 cup </span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Cardamom powder 1/2 tsp</span><br /><br /><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">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. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Keep it aside.</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Grease the plate with ghee. Keep it aside.</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Take thick bottom pan, dry roast besan for 5-6 min. Then add </span><span style="font-family: Georgia, 'Times New Roman', serif;">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. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. </span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJQ56453rseiN2maYii-GiBXhHQ1qn7IChdqUwXYXMVPTBKeF5N7V1BYmMIqVrv_0hXRVMY42xwbPf7lCwIkQ1YT67fqBFNak-kTMBVOg4412vVwr0sY6-NEMVCrDecD7HhoDj_yHuZQ/s1600/Mango+Burfi.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJQ56453rseiN2maYii-GiBXhHQ1qn7IChdqUwXYXMVPTBKeF5N7V1BYmMIqVrv_0hXRVMY42xwbPf7lCwIkQ1YT67fqBFNak-kTMBVOg4412vVwr0sY6-NEMVCrDecD7HhoDj_yHuZQ/s1600/Mango+Burfi.png" height="499" width="640" /></a></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7789732001674354770.post-36222928598169004072013-06-20T08:00:00.000+05:302013-08-08T19:59:40.951+05:30Mango Condensed Pulp<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOIIyZHHA7igOTvpYN1bMUCOR1lrDTcWor5xAf7jqpVrtMEnX8P5gdrFZzVmLSJY8sbX9_Y6TKNOOVhtwGeHlmIEN9U7mFRABA28uzS0rQnrqZfU4dKc43OZfZh38ANqP2nc2k3BS3vo/s1600/Condensed+Mango+Pulp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOIIyZHHA7igOTvpYN1bMUCOR1lrDTcWor5xAf7jqpVrtMEnX8P5gdrFZzVmLSJY8sbX9_Y6TKNOOVhtwGeHlmIEN9U7mFRABA28uzS0rQnrqZfU4dKc43OZfZh38ANqP2nc2k3BS3vo/s1600/Condensed+Mango+Pulp.JPG" height="266" width="400" /></a></div><br /><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Time 10 min </span><br /><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Mango pulp 2 cups</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Sugar 1/2 cup</span><br /><br /><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">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.</span></div><div class="" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGp48m9zABrQmBV9owDb0c7VUQ7ooZDE6YSxF6IZCHQPE8JC3kuNq6feF8zA8SgXVqdjpppFHasVoaRhr7eWK7ZyDm_autA5831Z8YMcS7v_jLHhsRlRdaB9Wn3pstgV2AZSSYeoDWAM/s1600/Condensed+Mango+Pulp.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGp48m9zABrQmBV9owDb0c7VUQ7ooZDE6YSxF6IZCHQPE8JC3kuNq6feF8zA8SgXVqdjpppFHasVoaRhr7eWK7ZyDm_autA5831Z8YMcS7v_jLHhsRlRdaB9Wn3pstgV2AZSSYeoDWAM/s1600/Condensed+Mango+Pulp.png" height="640" width="388" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-34791345530748510702013-06-19T08:45:00.000+05:302013-08-08T19:59:41.044+05:30Mint Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS0GbGZFlBwphyphenhyphenKrxDT1ARuwN0mv6Kyt7PEm4xMwNpytoQMYBjnrbFElhiYxMtrBcTvH3KMDAxLOhqknkfOfiI9XsqNoU8JxUgcADjeTL3A_zmqb8AmBe87YY1QebTjWgUcmG9tnz9uE/s1600/Mint+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS0GbGZFlBwphyphenhyphenKrxDT1ARuwN0mv6Kyt7PEm4xMwNpytoQMYBjnrbFElhiYxMtrBcTvH3KMDAxLOhqknkfOfiI9XsqNoU8JxUgcADjeTL3A_zmqb8AmBe87YY1QebTjWgUcmG9tnz9uE/s1600/Mint+Rice.JPG" height="426" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Time 10 min</span><br /><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cooked Basmati rice 1 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Paste: mint leaves (2 heaped tbsp)+</span><span style="font-family: Georgia, 'Times New Roman', serif;">green chilies 1+ginger 1/2 inch+ garlic 2+1tbsp water</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves 3-4</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif;">Pinch of asafoetida</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee 1 tbsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></div><div class="separator" style="clear: both;"><br /></div><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, 'Times New Roman', serif;">Method</span><br /><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">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. </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">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. </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_U0syWiJf5U-mqpodakCEpeBqD_HAa227niWkBwKXQBXdREsJy1UZHhGfCgn9OiwVV53ZWvbJcO9bDkIJnLHT2LT7laC_YeRp97YN-Ma__85G4JMdyUm5rqkWAtit7-CvcCoIEXLXUw/s1600/Mint+Rice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_U0syWiJf5U-mqpodakCEpeBqD_HAa227niWkBwKXQBXdREsJy1UZHhGfCgn9OiwVV53ZWvbJcO9bDkIJnLHT2LT7laC_YeRp97YN-Ma__85G4JMdyUm5rqkWAtit7-CvcCoIEXLXUw/s1600/Mint+Rice.png" height="640" width="526" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-53929575189859640002013-06-18T08:15:00.000+05:302013-08-08T19:59:41.139+05:30Dudhi Kheer<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTFSdCvypmXeNosNZ8PFPC5Z0-KU_-ECQpbZUiLzpsDSZteL9mX7mpgxFnNt0wjzVV1K_olDn4WcqtI4YlIkx1S-cY4qP7N-PVkeLBmMbzSYiBi2JpNChOhyphenhyphenbtvtFMCxuQc3txJqs7X0/s1600/Dudhi+Kheer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTFSdCvypmXeNosNZ8PFPC5Z0-KU_-ECQpbZUiLzpsDSZteL9mX7mpgxFnNt0wjzVV1K_olDn4WcqtI4YlIkx1S-cY4qP7N-PVkeLBmMbzSYiBi2JpNChOhyphenhyphenbtvtFMCxuQc3txJqs7X0/s1600/Dudhi+Kheer.JPG" height="266" width="400" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Time 10 min</span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Peeled grated doodhi/Bottlegourd 1 cup</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Cardamom powder 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Sugar 1/4 cup or more as per your taste</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Warm full fat milk 2-3 cups</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee 1 tbsp </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia;">Almond and Pista sliced 1 tbsp</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir</span><span style="background-color: white; line-height: 19.200000762939453px;"><span style="font-family: Georgia, Times New Roman, serif;"> till it turns translucent.</span></span><span style="font-family: Georgia, "Times New Roman", serif;"> 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. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBkC3l_FrYnJyuZs_y1oQo89OwuBQptkHfUVXI-CRplPTIPpS0a68kJppc0V8lkQ7EU8Hdwahx2jUQXqirDXzsS5R4lIapxfKwzKd_JYJEejUGPXpx-ay4g1gHpHpUWFjTc2koTwAQiY/s1600/Dudhi+kheer.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBkC3l_FrYnJyuZs_y1oQo89OwuBQptkHfUVXI-CRplPTIPpS0a68kJppc0V8lkQ7EU8Hdwahx2jUQXqirDXzsS5R4lIapxfKwzKd_JYJEejUGPXpx-ay4g1gHpHpUWFjTc2koTwAQiY/s1600/Dudhi+kheer.png" height="640" width="276" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-4824463046648128032013-06-17T08:36:00.000+05:302013-08-08T19:59:41.233+05:30Red Pumpkin Soup / Lal Bhoplyache Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div align="left" style="font-size: 13px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHbPcTXwwbNIMYjswugYN08qRsJAK7cFBRRT5nf3IzJh1F2KPGcNmjfSKBwXrR40Gd97O3AxAG4gcnchmG_5plpCtsnSgA-PJN4w4CNtYfBxNWDr-iXpafiQLd3cO8S7kfpUrcKKvl-Y/s1600/Red+Pumpkin+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHbPcTXwwbNIMYjswugYN08qRsJAK7cFBRRT5nf3IzJh1F2KPGcNmjfSKBwXrR40Gd97O3AxAG4gcnchmG_5plpCtsnSgA-PJN4w4CNtYfBxNWDr-iXpafiQLd3cO8S7kfpUrcKKvl-Y/s1600/Red+Pumpkin+Soup.JPG" height="425" width="640" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Time 10 min.</span></div><div align="left" style="font-size: 13px;"><span style="background-color: #ffe599; color: #783f04; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients</span></div><div align="left"><div style="font-size: 13px;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Red pumpkin grated 1 cup</span></div><span style="font-family: Georgia, 'Times New Roman', serif;">Pepper powder 1/4 tsp</span></div><div align="left" style="font-size: 13px;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Salt to taste</span></div><div align="left" style="font-size: 13px;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Water 2 tbsp</span></div><div align="left" style="font-size: 13px;"><br /></div><div align="left" style="font-size: 13px;"><span style="background-color: #ffe599; color: #783f04; font-family: Georgia, "Times New Roman", serif; font-size: small;">Method</span></div><div align="left" style="font-size: 13px;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">In pressure cooker cook grated pumpkin for 2 whistles without water. There has to be little water in cooker not in the vessel.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Now blend in blender pepper, salt and 1/2 tsp olive oil. Serve.</span><br /><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-50562099539876145462013-06-16T16:37:00.000+05:302013-08-08T19:59:41.514+05:30Phodnichi Bhakari<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwpDLHxliXPgapEs9Q_uMhRaIytDsWQTHvrbwXmuQSiTVQYb7rtbqPChzSZDqWLi-2BSzwHRZV6mqm_GI01qZdjkksCiBZpMedo_cI8HfjgIYFZ9iehYBZvufScAkC7u6RP9QinOC5DI/s1600/Phodnichi+Bhakari.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwpDLHxliXPgapEs9Q_uMhRaIytDsWQTHvrbwXmuQSiTVQYb7rtbqPChzSZDqWLi-2BSzwHRZV6mqm_GI01qZdjkksCiBZpMedo_cI8HfjgIYFZ9iehYBZvufScAkC7u6RP9QinOC5DI/s1600/Phodnichi+Bhakari.JPG" height="266" width="400" /></a></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">Time 15 min</span></div><div class="separator" style="clear: both;"><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Leftover bhakari 2 </span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Green chilies 2-3 (Cut into small pieces)</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Chopped Onion 1 medium size</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Mustard seeds 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Cumin seeds 1/4 tsp</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Curry leaves 5-6</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Coriander for garnishing</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Sugar 1/4 tsp optional</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, "Times New Roman", serif;">Oil 1 tbsp</span></div><div class="separator" style="clear: both;"><br /></div><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span><br /><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">If leftover bhakari is hard then sprinkle little water keep it for 10 min, then </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">blend in blender </span>to make coarse powder.</span><br /><div class="separator" style="clear: both;"><span style="font-family: Georgia, 'Times New Roman', serif;">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.</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7789732001674354770.post-41338269234482353142013-06-15T10:04:00.000+05:302013-08-08T19:59:42.938+05:30Kairiche Saar / Mango Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqQqtej5FPMyX-QmYkyX0L6pG3x7BK2OFRByuwoSjt5qHn6Vtl0BuYn2Cvey3Dy_1dkTvHqeiRYMvfnZFLLjHxrTx_-uQ5m2zMKgxqWEm1Zz4a9ZiYWB-cwYv3ryxx2DQnzhgepd0-_s/s1600/Mango+Saar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqQqtej5FPMyX-QmYkyX0L6pG3x7BK2OFRByuwoSjt5qHn6Vtl0BuYn2Cvey3Dy_1dkTvHqeiRYMvfnZFLLjHxrTx_-uQ5m2zMKgxqWEm1Zz4a9ZiYWB-cwYv3ryxx2DQnzhgepd0-_s/s1600/Mango+Saar.JPG" height="266" width="400" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;">Time 15 min</span><br /><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Ingredients</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Raw mango pulp 0.5 cup</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Water 0.5 cup</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Jaggery little less than 0.5 cup</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">For seasoning</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Mustard seeds 1/4 tsp</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Cumin seeds 1/4 tsp</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida 1/4 tsp</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves 1tsp</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Coriander Green c</span><span style="font-family: Georgia, 'Times New Roman', serif;">hilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Oil 1 tsp</span><br /><br /><span style="background-color: #ffe599; color: #b45f06; font-family: Georgia, "Times New Roman", serif;">Method</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">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.</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">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. </span><span style="font-family: Georgia, 'Times New Roman', serif;">It taste good with rice or just as it is.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpuQFkfLnT8lP_GGsTx5DCYOfrCC9nj0VS_b_xVDbx1XPlye-Ru1e3HfzDmhC0yPateHdhnn5FHxvgwy22EnaAHJrUGIQwpJaub7_H_tk6Xjn_iI4Yoj_1NpyQhbR8RvFK5gmX4s-S28/s1600/Mango+Saar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpuQFkfLnT8lP_GGsTx5DCYOfrCC9nj0VS_b_xVDbx1XPlye-Ru1e3HfzDmhC0yPateHdhnn5FHxvgwy22EnaAHJrUGIQwpJaub7_H_tk6Xjn_iI4Yoj_1NpyQhbR8RvFK5gmX4s-S28/s1600/Mango+Saar.png" height="245" width="400" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Unknownnoreply@blogger.com0