Archive for December, 2006
Ingredients:
| Sabudana |
2 cups |
| Potato |
4-5 |
| Peanuts |
1 cup |
| Green chilly |
2-3 |
| Jeera powder |
1 tsp |
| Coriander leaves |
1 tbsp |
| Oil |
|
| Salt |
|
How to make Sabudana Vada:
Wash sabudana and soak in water for at least 4-5 hrs.
Boil potato in a pressure cooker.
Fry peanuts, remove skin and crush it.
Drain sabudana add mashed potato, crushed peanuts,finely chopped green chilly,jeera powder,chopped coriander leaves and salt.
Mix finely. make balls and press them little and fry in oil till golden brown.
Enjoy with green chutney, or tomato ketchup.
December 30th, 2006
Ingredients:
| Sabudana |
200 gm |
| Peanuts |
50 gm |
| Cumin seeds |
1 tsp |
| Green chilly |
2-3 |
| Kadipatta |
5-6 |
| Ghee or oil |
1 tbsp |
| Coconut |
1 tbsp |
| Sugar |
2-3 tsp |
| Coriander leaves |
1 tbsp |
| Salt |
|
How to make Sabudana Khichadi:
Wash sabudana and soak in water for atleast 2 hrs.
Fry peanuts,remove skin and grind in mixture just for 1/2 min.
In a pan heat oil or ghee.add cumin seeds.
When they crackle, add kadipatta and green chilly.fry for 1 min.
Now add sabudana,crushed peanuts, sugar and salt.
Mix well.
Cover the pan and cook khichadi for 2-3 min on low flame.
Lastly add grated coconut and chopped coriander leaves.
Mix finely and again cook for 2-3 min.
Sabudana khichadi is ready to eat.
Serve with chilled sweet dahi (curd).
December 30th, 2006
Ingredients:
| Rice |
2 cups |
| Jeera |
1 tsp |
| Ghee |
1 tsp |
| Lemon juice |
1 tsp |
| Salt |
|
How to make Jeera Rice:
Wash rice and keep aside.
In a pan heat ghee and add jeera.
When they crackle,add rice and pour hot water.
Add salt and lemon juice.
Cook over a medium flame till they are cooked.
Jeera rice is ready.serve hot with dal fry.
December 26th, 2006
Ingredients:
| Onion |
1/2 kg |
| Besan |
1/4 kg |
| Jeera powder |
1 tsp |
| Whole coriander |
1 tsp |
| Red chilly powder |
1 tsp |
| Green chilly |
2 |
| Ginger garlic paste |
1 tbsp |
| Soda bi carb |
1/2 tsp |
| Coriander leaves |
1 tbsp |
| Oil for fry |
|
| Salt |
|
How to make Kanda bhaji:
Cut onions in slices. apply salt and keep aside for 20 min.
After 20 min add jeera powder,crushed whole coriander,red chilly powder, chopped green chilly,ginger garlic paste,soda and coriander leaves.
Now add besan and slowly slowly.
Heat oil in kadai and fry bhaji till golden brown.
Serve with tomato ketchup.
December 26th, 2006
Ingredients:
| Coconut |
1 |
| Kokum |
8 |
| Garlic cloves |
4 |
| Green chilly |
1 |
| Water |
3 cups |
| Coriander leaves |
1 tsp |
| Salt |
|
How to make Solkadhi:
Soak kokum in little water for some time.
Scrape coconut add garlic cloves, green chilly and grind in mixture with warm water.
Strain coconut milk with the help of muslin cloth.add water if necessary and strain it again.
Now add salt and coriander leaves.
Solkadhi is ready.
December 22nd, 2006
Ingredients:
| Broiler chicken |
1 kg |
| Onion |
4 |
| Ginger garlic paste |
1 tbsp |
| Red chilly powder |
2 tsp |
| Turmeric powder |
1/2 tsp |
| Curd |
1 bowl |
| Red colour |
1/8 tsp |
| Garam masala powder |
1 tsp |
| Coriander leaves |
1 tbsp |
| Oil |
2 tbsp |
| Koyla (coal) |
2 |
| Ghee |
2 tsp |
| Salt |
|
How to make Smoke Chicken:
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour.
After one hour in a pan take 2 tbsp oil and fry chopped onion for 4-5 min.
Add red chilly powder,turmeric powder and fry for one min.
Now pour marinated chicken in pan and allow to cook.
When oil started to separate from the mixture add garam masala powder.
Burn koyla.
Put this koyla in small katori.
Now keep this katori in ready chicken and pour 2 tsp ghee on koyla.
Cover the pan immediately.
After 2-3 min remove koyla’s katori. and again cover the pan.
Garnish with coriander leaves.
Smoke chicken is ready.
Serve with chapati or roti.
December 22nd, 2006
Ingredients:
| Maida |
250 gm |
| Ghee |
1 cup |
| Sugar |
1 cup |
| Milk |
2 cups |
| Oil or ghee |
for fry |
| Salt |
1/4 tsp |
How to make Shankarpali:
In a milk add sugar and boil.and allow to cool.
In a dish take ghee and beat it.
Then add salt and boiled milk and make a tough dough by adding maida.
Keep aside for 2 hours.
After 2 hours roll out thick chapati and cut the shankarpali and fry it in oil till golden brown.
December 18th, 2006
Ingredients:
| Besan |
1/2 kg |
| Rava |
1 cup |
| Ghee |
1/2 kg |
| Sugar powder |
3/4 kg |
| Kismis |
25 gm |
| Elaichi powder |
1 tsp |
How to make Besan Laddu:
First fry rawa and remove from the kadai and keep aside.
In the same kadai heat ghee and fry besan on low flame.
Stir continuously. colour should be change (20-25 min, colour golden brown).
Now add rawa and mix well. sprinkle little water.
After 2-3 min remove from the kadai and allow to cool.
Then add kismis, elaichi powder and sugar powder.
Mix well and make laddu.
December 18th, 2006
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