Archive for September, 2007
Ingredients:
| Rice |
1&1/2 cups |
| Urad dal |
1/2 cup |
| Potatoes |
4 |
| Onion |
2 |
| Green chilly |
2 |
| Chana dal |
1 tsp |
| Mustard seed |
1/2 tsp |
| Turmeric powder |
1/2 tsp |
| Coriander leaves |
2 tsp |
| Oil |
1 tbsp |
| Salt |
|
How to make Masala Dosa:
Masala (Bhaji):
Soak chana dal for 20 min.
Chop green chilly and onions in thin slices.
Heat 1 tbsp oil and add mustard seeds, green chilly,chana dal,chopped onions and turmeric powder.
Fry on medium heat till onions are turned into golden brown.
Add chopped potatoes and salt.mix well and cook some 2-3 min.
Lastly add chopped coriander leaves and mix well.
Masala (Bhaji ) is ready.
Dosa (Cover):
Soak rice and urad dal Separately at least 5 hour in water.
Grind to fine paste.
Mix together, add salt with water to make batter.
Leave in room temperature for 8-10 hours.
Heat non stick tava with little oil.
Pour 1 cup of mixture on pan in circular motion to make thin dosa.
Cook only one side.
Dosa (cover) is ready.
Add masala(Bhaji) on the dosa and roll.
Masala dosa is ready.
Serve hot with Coconut Chutney and sambar.
September 29th, 2007
Ingredients:
| Coco Powder |
3/4 cup |
| Milk Powder |
3 cups |
| Elaichi powder |
1 tsp |
| Sugar |
5 cups |
| Pure ghee |
2 tbsp |
How to make Chocolate Fudge:
In a kadai add the sugar and 1/2 cup of water.
Boil it till one string consistency.
Add ghee,coco powder and milk powder.
Stir well and add elaichi powder.
When it leaves the sides of the pan pour it on a greased thali or plate.
Allow to cool then cut into square pieces.
September 25th, 2007
Ingredients:
| Red chillies |
6-8 |
| Coriander seeds |
1 tbsp |
| Cumin seeds |
1 tbsp |
| Amchoor powder |
1 tbsp |
| Black salt |
1 tbsp |
| Black pepper |
2 tsp |
| Salt |
|
How to make Chat Masala:
Roast cumin seeds,coriander seeds and red chillies for 2-3 min.
Mix all ingredients and grind in a mixer.
Chat masala is ready.
September 21st, 2007
Ingredients:
| Green chana |
1 cup |
|
| Onion |
3 |
|
| Tomatoes |
2 |
|
| Chat masala |
1/2 tsp |
|
| Red chilly powder |
1 tsp |
|
| Lemon juice |
2 tsp |
|
| Coriander leaves |
1 tbsp |
|
| Fine sev |
1/2 cup |
|
| Salt |
|
|
How to make Chana Chat:
Soak green chana in water for 4-5 hours.
Then boiled in pressure cooker with little water (6-8 whistles).
Chop onions,tomatoes and coriander leaves finely.
Remove water from chana and mix chopped onions,tomatoes, chat masala, red chilly powder,lemon juice and salt.
Mix well and garnish with finely chopped coriander leaves and shev.
September 21st, 2007
Ingredients:
| Boiled Eggs |
6 |
| Onions |
4 |
| Tomatoes |
2 |
| Ginger, garlic chilly paste |
1 tbsp |
| Kashmiri mirchi powder |
1 tsp |
| Garam masala powder |
1 tsp |
| Dhania powder |
1 tsp |
| Jeera powder |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Coriander leaves |
1 tbsp |
| Butter |
2 tbsp |
| Salt |
How to make egg kheema:
Grate eggs and chop onion,tomato and coriander leaves.
Heat butter in a pan and add chopped onion and saute it till golden brown.
Add green chilly ginger garlic paste, mirchi powder,dhania jeera powder, garam masala powder, turmeric powder and saute for few seconds.
Now add chopped tomatoes and salt.
saute it till oil separates.
Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame.
Egg kheema is ready. Serve hot with chapati or bread.
September 17th, 2007
Ingredients:
| Anjir |
2 cups |
|
| Milk |
2 cups |
|
| Milk powder |
10 tsp |
|
| Sugar |
1 cup |
|
| Elaichi powder |
1 tsp |
|
| Ghee |
1 tbsp |
|
How to make Anjir Burfi:
Wash Anjir and Chop them finely.
Boil milk and add chopped Anjir.
Cook on slow flame till Anjir turn soft.
Add sugar and again cook for 2-3 min.
Now add milk powder dissolve in little milk.
Cook the mixture on a slow flame adding little ghee until of dough-like consistency.
Lastly add cardamom powder and mix well.
Pour the mixture in greased thali and spread evenly.
When cool, cut into pieces.
Anjir burfi is ready.
September 12th, 2007
Ingredients:
| Jade pohe |
200 gm |
|
| Potato |
2 |
|
| Onion |
2 |
|
| Green chillies |
4 |
|
| Cumin seeds |
1/2 tsp |
|
| Mustard seeds |
1/2 tsp |
|
| Turmeric powder |
1/4 tsp |
|
| Kadipatta leaves |
4-5 |
|
| Hing |
1/4 tsp |
|
| Grated coconut |
1/2 cup |
|
| Coriander leaves |
1 tbsp |
|
| Sugar |
1 tsp |
|
| Oil |
1 tbsp |
|
| Salt |
|
|
How to make Batate pohe:
First clean poha, wash, drain and keep aside.
Chop potato in thinly pieces.
Cut onions,green chilly and coriander leaves.
In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta.
Then add onions and saute it till brown.
Now add potato pieces and fry for a min.
Sprinkle little water and cover the pan.
Allow to cook potato on low flame.
Add turmeric powder and salt.
Now add poha and mix well.
Lastly add sugar,grated coconut and coriander leaves.
Cover the pan and keep on low flame for 2-3 min.
Batate pohe is ready.
September 12th, 2007
Ingredients:
| Vermicelli |
50 gm |
| Sugar |
4-5 tbsp |
|
| Hot milk |
1 lt |
|
| Elaichi powder |
1 tsp |
|
| Ghee |
1 tbsp |
|
| Hot water |
2 cups |
|
How to make vermicelli kheer:
In a pan heat ghee and fry vermicelli (shevaya) till golden on low flame.
Add hot water and allow to cook for 5 min on low flame.
Now add sugar and stir till it melts.
Add milk and boil for 10 min. on low heat.
Lastly add elaichi powder and mix well.
Vermicelli kheer is ready.
September 10th, 2007
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