Archive for May, 2007
Ingredients:
Corn flour 1 cup
Sugar 2 cups
Water 2 cups
Dalda or ghee 1/2 cup
Colour(any) 1/6 tsp
Lemon juice 1 tsp
Badam 4-5
How to make Badami Halwa:
Dissolve cornflour in water and mix well.
Heat 2 tsp ghee and add above mixture and stir on low flame to avoid lumps.
Add sugar,colour,lemon juice,badam pieces and ghee.
Stir continuously.
When the mixture became lump consistency pour in greased thali and allow to cool.
Cut into pieces.
Badami halwa is ready.
May 29th, 2007
Ingredients:
Cumin seeds 2 tsp
Coriander leaves 1/2 cup
Mint leaves 1/2 cup
Green chilly 2
Sugar 2 tbsp
Black salt 1/2 tsp
Salt
How to make jaljeera:
Roast cumin seeds on tava.
Mix with coriander leaves,mint leaves and green chilly.
Make fine paste in a mixture.
Add 3-4 glasses of water,black salt,salt and sugar.
Mix well and allow to cool in refrigerator for one hour.
Jaljeera is ready.
May 29th, 2007
Ingredients:
Wheat flour 4 cups
Cauliflower 250 gms
Ginger garlic paste 1 tbsp
Green chilly 2-3
Coriander leaves 2 tbsp
Oil or ghee
Salt
How to make Cauliflower Paratha:
First clean and wash cauliflower.
Grind in a mixture along with green chilly.
In a big dish take wheat flour and add cauliflower mixture,ginger garlic paste,chopped coriander leaves and salt.
Knead dough using enough water.
Keep aside for 20 min.
Roll it small parathas and fry on tava both side applying ghee or oil.
Serve hot with dahi or aachar.
May 24th, 2007
Ingredients:
Whole Milk 2 lt.
Sugar 6 tbsp
Almonds chopped 10
Elaichi powder 2 tsp
Saffron 1/4 tsp
How to make Kulfi:
Boil milk with saffron till it is reduced half.
Allow it to cool and then add sugar and mix it.
Add almonds,elaichi powder in it.
Put this mixture into Kulfi Moulds. Freeze it.
Kulfi is ready.
May 24th, 2007
Ingredients:
Fresh beet 4
Chilly vinegar 1 cup
Salt
How to make Beet Pickle:
Remove skin of beet and make pieces.
In a vessel take water add salt and pieces of beet.
Cook beet pieces finely.
Remove water and allow to dry.
Lastly add vinegar and little salt.
Mix well and keep in tight bottle.
May 20th, 2007
Ingredients:
Thick curd 2 cups
Banana 4
Sugar 1 cup
How to make Banana Lassi:
Peel the bananas and add in curd and sugar.
Blend in blender till smooth.
Add sugar if necessary.
Serve in glass and garnish as you wish.
May 16th, 2007
Ingredients:
Potato 1/2 kg
Coconut 2
Sugar 3/4 kg
Elaichi powder 1 tsp
How to make Potato Burfi:
Boil potato and mash finely.
Grate coconut.
In a thick bottom pan mix mashed potato,coconut and sugar.
Allow to cook on a low flame (appx. 45-50 min).
When the mixture bacame thick remove from the gas.
Add elaichi powder and mix well.
Pour the mixture on greased platform.
Roll out the mixture with roll pin to make 1 cm thick.
Cut the pieces as shape as you want.
Allow to cool.
May 16th, 2007
Ingredients:
Chana dal 2 cups
Onion 3
Coriander leaves 2 tbsp
Red chillies 5
Curry leaves 8
Green chillies 2
Ginger 1 inch
Salt
How to make Masala Vada:
Wash and Soak chana dal in water for 2 hours and drain off water.
Grind the dal coarsely with curry leaves, ginger,salt and red chillies.
Chop onion, green chillies and coriander leaves finely and then add to the ground mixture.
Make into Vadas, deep fry in oil till golden in colour.
Serve hot with chutney or ketchup.
May 13th, 2007
Ingredients:
Milk 1 cup
Water 1 cup
Sugar 4 tsp
Green cardamom 2
Ginger 1 inch
Tea 2 tsp
How to make Masala Tea:
Take a pan add water and bring it to boil.
Add crushed cardamom and ginger to it.
Now add tea leaves and bring it to boil.
Reduce heat and keep on stirring for about 2 minutes.
Add milk and add sugar.
Increase heat and bring tea to the boil again.
Strain into cups. Serve immediately.
May 10th, 2007
Ingredients:
Whole bangda 2
Ginger paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1/2 tsp
Lemon juice 1 tsp
Rice flour 2 tbsp
Oil
Salt
How to make Stuffed Bangda:
First clean the bangda.remove eyes and tail.
Give cuts on stomach both the side.
Apply lemon juice and little salt.keep aside for 10 min.
In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt.
Mix well and apply this chutney to bangda. fill chutney also in stomach.
Keep aside for 20 min.
Dip bangda in rice flour and fry in hot oil on mid. flame.
Stuffed bangda is ready.
May 9th, 2007
Previous Posts
