LadVaibhavi.com

Bundi raita

Ingredients:
Bundi                       100 gm
Curd                         250 gm
Red chilly powder     1 tsp
Jeera powder             1 tsp
Sugar                        1/2 tsp
Coriander leaves
Salt
How to make Bundi raita:

In a bowl take curd. add red chilly powder,,jeera powder, sugar and salt.
Beat finely with spoon. then add bundi and mix well.
Put in refrigerator for 1 hour.
Garnish with coriander leaves.

Add comment October 13th, 2006

Batatavada

Ingredients:
Potato 1/2 kg.
Onion 3
Besan 1 bowl
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta leaves 5-6
Green chilly 4
Ginger 2 inch
Garlic cloves 6
Turmeric powder 1/2 tsp
Coriander leaves
Salt
Oil
How to make batatawada:
Boil potatoes and mashed.
Cut onions and make paste of green chilly, ginger and garlic.
Make batter of besan with salt to fry batatavada.
In a pan take 1 tbsp oil.add to this mustard seeds,cumin seeds and kadipatta.
Now add chopped onions and fry for some time.
Add grind masala and fry.then add turmeric powder and salt.
Lastly add mashed potatoes and mix well.
Remove from the gas. add coriander leaves.
Mix well and make balls .
Deep balls in besan batter and fry in oil.
Batatavada is ready. enjoy with pudina chutney.

Add comment October 9th, 2006

Pudina chutney

Ingredients:

Fresh pudina leaves 1 cup
Coconut 1/2
Coriander leaves
Ginger 1 inch.
Garlic flakes 4-5
Sugar 1/2 tsp.
Salt
How to make pudina chutney:
First wash pudina,ginger and coriander leaves.
Grate coconut and grind all ingredients in mixture with sufficient water.
Green pudina chatney is ready.

Add comment October 9th, 2006

Gajar ka halwa

Ingredients:

Carrot 1 kg
Khoya 250 gm
Sugar 600 gm
Ghee 2 tbsp
Milk 1/2 lt
Elaichi powder 1 tsp
Kaju-kismis

How to make gajar ka halwa:
First fry khoya on 1 tsp ghee and keep aside.
In a pan take ghee and fry grated carrot on high flame.
Cover the pan and cook on steam for 4-5 min.on low flame.
Add boiled milk and khoya.mix well.
Now add sugar and allow to cook.
When mixture becomes thick add elaichi powder and kaju kismis.
Allow to cool and then keep in refrigerator.

1 comment October 7th, 2006

Misal pav

Ingredients:

Chavli 1 cup
Onion 4
Tomatoes 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Farsan 2 cups
Coriander leaves
Grated coconut 1/2 cup
Oil 2 tsp
Salt
Lemon 1
Pav 4
How to make misal pav:

Wash chavli and cook in pressure cooker.give 4 whistles and keep on low flame for 4-5 min.
Cut tomatoes,onions and coriander leaves.
In a pan take 2 tsp oil and fry chopped one onion.
When onion is transparent add turmeric powder and red chilly powder.
Fry for one min.
Now pour boiled chavli with salt.
Cook chavli and add coconut.
Usal is now ready.
While serving in a plate take hot usal 2-3 tablespoons ,chopped tomato pieces.chopped onions,farsan and coriander leaves.
Add little salt and lemon juice.
Mix well.
Eat misal with pav.

Add comment October 4th, 2006

Aalepak

Ingredients:

Ginger 250 gm
Khoya 125 gm
Sugar 400 gm
Ghee 2 tsp.
How to make aalepak:
First clean the ginger.remove the skin and grind in mixture with little water.
In a pan take khoya and fry on low flame for 2-3 min.
Then add ginger paste and sugar.and allow to cook.
When mixture becomes thick add ghee and mix well.
Pour in greased plate and allow to cool.
Cut the Aalepak into small pieces.

Add comment October 4th, 2006