Ingredients:
| Sabudana | 1/2 cup |
| Sugar | 1/2 cup |
| Milk | 3 cups |
| Elaichi powder | 1 tsp |
How to make Sabudana Kheer:
Clean and wash sabudana.
Soak sabudana in 2-3 cups of water for 30 min.
After 30 min.add milk in sabudana mixture and keep to boil.
Cook on low flame till sabudana is cooked and turns soft.
Now add sugar and again cook till sugar dissolves.
Lastly add elaichi powder and remove from the heat.
Sabudana kheer is ready.
February 27th, 2007
Ingredients:
| Maida | 250 gm |
| Potato | 5-6 |
| Green peas | 1 cup |
| Onion | 2 |
| Dhania jeera powder | 2 tsp |
| Ginger garlic paste | 2 tsp |
| Turmeric powder | 1/2 tsp |
| Kadipatta leaves | 4-5 |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Coriander leaves | 1 tbsp |
| Oil | |
| Salt |
How to make Samosa:
Boil potatoes and green peas.
Chop onion and coriander leaves.
Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water.
Keep aside for 30 min.
In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min.
Now add ginger garlic paste and again fry for 2-3 min.
Add dhania jeera powder,turmeric powder and salt.
Lastly add mashed potatoes,boiled green peas and coriander leaves.
Mix well and keep aside to cool.
Now take dough and make lemon size balls and roll out them in oval shape chapatis.
Make 2 pieces of each chapatis.
Make the cones of each piece.
Fill each cone with potato sabji.
Seal the edges using little water.
In a kadai heat oil and deep fry samosas on low flame till golden.
Samosa is ready.
Enjoy with tomato ketchup.
February 24th, 2007
Ingredients:
| Coconut | 1 |
| Sugar | 300 gm |
| Ghee | 150 gm |
| Elaichi powder | 2 tsp |
| Yellow colour | 1/4 tsp |
How to make Naralipak:
Grate coconut slowly slowly.remove black particles.
In a kadai heat ghee and add grated coconut.
Now add sugar and mix well.
Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.
Add colour and elaichi powder.
Mix well.
Grease a thali with ghee and pour the mixture of coconut on it.
Spread it evenly on the thali.
Allow to cool then cut into pieces.
February 24th, 2007
Ingredients:
| Chicken pieces | 1 cup |
| Onion | 1 |
| Celery leaves | 2 |
| Corn flour | 1 tbsp |
| Soya sauce | 2 tbsp |
| Coriander leaves | 2 tsp |
| Butter | 1 tbsp |
| Pepper | 4-5 |
| Salt |
How to make Chicken Soup:
In a pan heat butter and add chopped onions and saute it for 2-3 min.
Make small pieces of chicken and add it to onions.
Again cook for 2-3 min.
Now add cornflour+2-3 cups of water and let it boil for 10 min.
Add coriander leaves,celery leaves,soya sauce,crushed pepper and salt.
Again boil for 4-5 min.
Chicken soup is ready.
February 20th, 2007
Ingredients:
| Cashew nuts | 250 gm |
| Sugar | 250 gm |
| Milk | 200 ml |
| Elaichi powder | 1 tsp |
| Silver foil |
How to make Kaju Katlee:
Make cashewnut paste.
Mix paste in milk and sugar.
In a kadai keep mixture to boil on low flame.
Stir continuously.
When mixture collects together and becomes dough like remove from the heat.
Pour the mixture on greased thali.
Spread the mixture evenly with the help of rolling pin.
Place the silver foil on the top.
Allow to cool and cut into diamond shape pieces.
February 20th, 2007
Ingredients:
| Beet root | 2 |
| Curd | 1 cup |
| Green chilly | 2 |
| Coriander leaves | 1 tbsp |
| Sugar | 1 tsp |
| Oil | 1 tsp |
| Mustard seeds | 1/2 tsp |
| Salt |
How to make Beet raita:
Wash and boil beet root.
Remove skin and grate it.
Beat curd finely and keep aside.
In a pan heat oil and add mustard seeds.
When they crackle add green chilly.
Then add grated beet root,sugar,salt and coriander leaves.
Allow to cool.
Lastly add curd and serve.
February 17th, 2007
Ingredients:
| Prawns | 2 cups |
| Drumstick | 2 |
| Onion | 1 |
| Oil | 2 tsp |
| Salt |
Masala:
| Coconut | 1/2 |
| Onion | 1 |
| Red chilly | 4 |
| Turmeric powder | 1/2 tsp |
| Pepper | 4-5 |
| Coriander seeds | 1 tsp |
| Methi seeds | 4-5 |
| Raw rice | 1 tsp |
| Tirphal (optional) | 5-6 |
| Tamarind pulp | 1 tsp |
How to make Prawns Curry:
Clean the prawns and apply salt and turmeric powder and keep aside for one hour.
Chop onion and cut drumsticks into pieces.
Grind all masala ingredients in mixture and make fine paste.
After 1 hour wash prawns.
In a pan heat oil and fry chopped onion till brown.
Then add prawns and again fry for 2-3 min.
Now add drumstick pieces and fry for a min.
Add glass of water amd allow to cook.
Lastly add grind paste and salt.
Allow to boil for 2-3 min on low flame.
Prawns curry is ready serve with rice.
February 17th, 2007
Ingredients:
| Rava | 2 cups |
| Sugar | 2 cups |
| Ghee | 2 cups |
| Milk | 2 cups |
| Water | 2 cups |
| Banana | 1/2 |
| Kaju | 5-6 |
| Kismis | 8-10 |
| Almond | 4 |
| Elaichi powder | 2 tsp |
How to make Satyanarayana Prasad:
Clean rava and fry in hot ghee till light brown on slow flame.
In another pan mix milk and water and keep to boil.
Pour the milk mixture on fried rava.
Make pieces of kaju and almond.
Chop the banana into small pieces.
When rava cook add sugar and cover the pan.
Add kismis, kaju,almond and banana pieces.
Mix well and cover the pan for 2-3 min.
Lastly add elaichi powder.
Prasad is ready.
1 comment February 14th, 2007
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