Archive for October, 2007
Ingredients:
| Besan |
250 gm |
| Turmeric powder |
1/4 tsp |
| Kashmiri red chilly powder |
2 tsp |
| Carom seeds |
1/2 tsp |
| Oil |
|
| Salt |
|
How to make Tikhat Gathi:
In a mixing bowl take besan,red chilli powder,turmeric powder,carom seeds and salt.
Mix well and add 2 tbsp hot oil.
Knead the dough using sufficient water.
Keep aside for 20 min.
Heat oil in a kadai and put some dough into a ganthia mould and press out ganthias directly into hot oil and deep fry till golden brown.
Drain and allow to cool.
Store in an airtight container.
October 29th, 2007
Ingredients:
| Rice flour |
6 cups |
| Maida |
1 cup |
| Sesame seeds |
1 tsp |
| Red chilly powder |
1 tsp |
| Butter |
1 cup |
| Hot water |
|
| Oil |
|
| Salt |
|
How to make Kadboli:
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt.
Mix well and knead dough using hot water.
Cover the dough and keep aside for 40 min.
After 40 min knead again and make small balls out of dough.
Now make into rope and give kadboli shape.
Heat oil in a kadai and fry kadbolis on low flame till dark brown.
Allow to cool and store in airtight container.
October 24th, 2007
Ingredients:
| Rice flour |
4 cups |
|
| Besan |
1 cup |
|
| Carom seeds |
1 tsp |
|
| Sesame seeds |
2 tsp |
|
| Dry lasun chutney |
3 tsp |
|
| Sugar |
1 tsp |
|
| Oil to fry |
|
|
| Salt |
|
|
How to make Lasun Chakali:
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt.
Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil.
Add the flour mixture into the hot water.
stir continuously on low flame.
Cook till the mixture gets a dough consistency.
Remove from the heat. cover and allow to cool for ten minutes.
Heat sufficient oil in a kadai.
Knead the dough finely.
Put a portion of the dough into a chakli mould and press out chaklis on a greased paper.
Fry the chaklis into the hot oil and deep fry till crisp and golden.
Chakli is ready.
Allow to cool and keep in airtight container.
October 20th, 2007
Ingredients
| Boondi |
100 gm |
| Curd |
1 cup |
| Besan |
1/4 cup |
| Haldi |
1 tsp |
| Red chilly powder |
1 tsp |
| Jeera |
1/2 tsp |
| Pepper corns |
6 |
| Dry red chilly |
2 |
| Ginger |
1/2″ |
| Coriander leaves |
1 tbsp |
| Oil |
2 tbsp |
| Salt |
|
How to make Boondi Kadhi:
In a mixing bowl take besan,haldi,red chilly powder,salt and curd.
Mix well and add 4 cups of water.
In a pan heat oil and add jeera, peppercorns,red chillies and chopped ginger.
Saute it for 2-3 min.
Then add besan batter and allow to boil on low flame.
Stir continuously.
Now add boondi and simmer for another 2-3 min on low flame.
Garnish with chopped coriander leaves and serve hot with plain rice.
October 16th, 2007
Ingredients:
| Chicken mince |
250 gm |
| Onion |
2-3 |
| Turmeric powder |
1/4 tsp |
| Red chilly powder |
1/2 tsp |
| Garlic paste |
2 tsp |
| Ginger paste |
2 tsp |
| Green chilly paste |
1 tsp |
| Eggs |
2 |
| Bread crumbs |
100 gm |
| Coriander Leaves |
1 bowl |
| Oil |
| Salt |
How to make chicken cutlets:
In chicken mince add finely chopped onions,turmeric powder,red chilly powder,green chilly paste, ginger paste, garlic paste, salt,chopped coriander leaves and half portion of bread crumbs.
Mix well and keep aside for 30 min.
Beat the eggs and add little salt.
Now make small balls of chicken mixture.
Give cutlet shape and dip into the egg mixture.
Now roll it in remaining portion of bread crumbs.
Fry in hot oil till golden brown.
Chicken cutlet is ready.
Serve hot with green chutney or tomato ketchup.
October 11th, 2007
Ingredients:
| Shreded coconut |
1/2 cup |
| Amla |
2 |
| Green chillies |
2 |
| Garlic cloves |
2 |
| Ginger |
1/2 inch |
| Coriander leaves |
1/4cup |
| Sugar |
1/2 tsp |
| salt |
|
How to make Amla Chutney:
Cut amla into four pieces and remove seed.
Mix all other ingredients in a mixer and grind fine paste using little water.
Amla chutney is ready.
October 7th, 2007
Ingredients:
| Wheat flour |
6 cups |
| Potatoes |
6-8 |
| Onion |
1 |
| Green chilly paste |
2-3 tsp |
| Ginger paste |
1 tbsp |
| Garam masala powder |
1/2 tsp |
| Dhania powder |
1/4 tsp |
| Chat masala powder |
1/2 tsp |
| Lemon juice |
1 tsp |
| Coriander leaves |
2 tbsp |
| Oil |
1 tbsp |
| Butter |
|
| Salt |
|
How to make Aalu ke parathe:
Knead the dough of wheat flour,salt,oil and chopped coriander leaves.
Keep aside for 20 min.
Boil the potatoes and mash them finely.
Heat oil in a pan and add chopped onion. fry till transparent.
Then add mashed potatoes,garam masala powder, dhania powder,lemon juice and salt.
Mix well and allow to cool.
Now make equal balls with the dough and stuff the potato mixture.
garam masala powder, chilly paste, ginger paste,chat masala, dhania powder, lemon juice and salt.
Mix well and allow to cool.
Now make equal balls with the dough and stuff the potato mixture.
Roll out parathas and shallow fry them in butter till golden brown .
Serve hot with salad.
October 5th, 2007
Ingredients:
| Anjeer |
200 gm |
| Pure ghee |
1&1/4 cup |
| Badam powder |
1 tbsp |
| Milk powder |
1/2 cup |
| Sugar |
1&1/2 cup |
| Elaichi powder |
1 tsp |
| Badam pieces |
2 tsp |
| Hot water |
1/2 cup |
How to make Badam Anjir Halwa:
Boil anjeer in hot water for 5 min and make a puree.
In a pan heat ghee and fry Anjir puree for a min.
Then add milk powder and badam powder.
Saute over a medium flame for about 2 minutes.
Now add hot water and sugar.
Cook till the sugar has dissolved, stirring continuously.
Lastly add elaichi powder and mix well.
Garnish with badam pieces and serve hot.
October 2nd, 2007
