Archive for February, 2008
Ingredients:
| Wheat flour |
3 cups |
| Dink |
4 tbsp |
| Powdered sugar |
2 cups |
| Elaichi powder |
1 tsp |
| Ghee |
|
How to make Dink Ke Laddu:
Deep fry the dink in hot ghee one tablespoon at a time till the pieces puff up.
Allow it to cool and press them little.
Heat the 1 cup of ghee in a pan, and roast the wheat flour and roast it on a low flame till golden brown.
Allow to cool.
Add the powdered sugar, fried dink and elaichi powder to the roasted wheat flour and mix well.
Use ghee if necessary.
Make the laddu.
February 27th, 2008
Ingredients:
| Wheat flour |
3 cups |
| Jaggery |
2 cups |
| Elaichi powder |
1 tsp |
| Ghee |
8 tbsp |
| Milk |
2 tbsp |
| White sesame |
1 tbsp |
How to make Golpapdi:
Sprinkle the roasted white sesame on a greased thali and Keep aside.
Heat the ghee in a pan and add the wheat flour.
Fry it till golden brown in colour.
Remove from the flame and add grated jaggery, hot milk and elaichi powder.
When the jaggery melts mix the mixture finely.
Pour it into the already greased thali with white sesame and spread it evenly.
Cut into square and allow to cool.
Golpapdi is ready.
February 23rd, 2008
Ingredients:
| Khajoor |
1/4 kg |
| Jaggery |
2 cups |
| Tamarind |
1/2 cup |
| Red chilly powder |
1 tsp |
| Dhania jeera powder |
2 tsp |
| Salt |
|
How to make Sweet Chutney:
Remove seeds of khajoor.
In a pan take 3 cups of water and add khazoor, jaggery and tamarind.
Allow to cook for 5 min.
Strain the mixture.
Add red chilly powder,dhania jeera powder and salt.
Cook again for 5 min.
Sweet chutney is ready.
February 20th, 2008
Ingredients:
| Jada besan |
250 gm |
| Sugar |
200 gm |
| Milk powder |
1 cup |
| Ghee |
150 gm |
| Cashew nuts |
8-10 |
| Elaichi powder |
1 tsp |
How to make Mohanthal:
Heat ghee in a pan and add besan.
Fry on a low flame till you get a nice smell (golden colour).
Remove from heat and transfer to a bowl.
Add milk powder and mix well and keep aside.
In another pan make syrup of one cup of water and sugar.
Boil till one string consistency.
Add besan mixture and elaichi powder.
Remove from heat and stir continuously till the mixture thickens.
Pour the mixture into greased thali and spread evenly.
Sprinkle cashew nuts pieces and set aside to cool.
Cut into squares.
Mohanthal is ready.
February 17th, 2008
Ingredients:
| Arbi leaves (Alu leaves) |
10 |
| Besan |
2 cups |
| Rice flour |
1/2 cup |
| Dhania powder |
1 tsp |
| Jeera powder |
1 tsp |
| Red chilly powder |
2 tsp |
| Ginger garlic paste |
2 tsp |
| Asafoetida |
1/4 tsp |
| White sesame |
1 tbsp |
| Tamarind pulp |
1 tbsp |
| Jaggery |
1/2 cup |
| Oil |
|
| Salt |
|
How to make Aluvadi:
Mix the jaggery and tamarind pulp.
Wash the leaves.
Mix all the ingredients except oil in jaggery and tamarind pulp.
Add enough water to make a paste which can be spread easily.
Place one leaf face down on the table.
Spread besan mixture over a leaf in a thin layer.
Place another leaf (but opposite direction) over this leaf.
Repeat the same procedure for 5 leaves.
Tuck in the edges along the length and roll like a scroll.
Repeat same procedure for the rest 5 leaves.
Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely.
Cut into slices and deep fry.
Aluvadi is ready.
February 14th, 2008
Ingredients:
| Kurmura |
2 bowls |
| Chana |
1 tbsp |
| Singdana |
1 tbsp |
| Onion |
1 |
| Cucumber |
1 |
| Tomato |
1 |
| Green chilli paste |
1 tsp |
| Amchoor powder |
1/2 tsp |
| Chat masala powder |
2 tsp |
| Sev |
1 cup |
| Coriander leaves |
1 tbsp |
| Lemon juice |
1 tbsp |
| Salt |
|
How to make Sukha Bhel:
In kurmura add all ingredients except sev and coriander leaves.
Mix well.
Garnish with sev and coriander leaves.
Sukha bhel is ready.
February 11th, 2008
Ingredients:
| Chana dal |
2 cups |
| Bread slices |
5 |
| Garlic cloves |
8-9 |
| Ginger |
50 gm |
| Red chilly powder |
1 tsp |
| Green chillies |
4 |
| Turmeric powder |
1/4 tsp |
| Garam masala powder |
1 tsp |
| Cumin seeds |
1 tsp |
| Coriander seeds |
1 tsp |
| Oil |
|
| Salt |
|
How to make Chana dal ke Pakode:
Soak chanadal in water for 30 min.
And cook the dal in a pressure cooker without water.
Make a paste of chana dal in a grinder with ginger,garlic,green chilly,coriander seeds and cumin seeds..
Add red chilly powder,turmeric powder, garam masala powder and salt in that paste.
Make small pieces of bread slices and mix in above paste.
Mix it well.now make oval shape from that paste.
Deep fry in oil till golden.
Enjoy with any chutney or tomato ketchup.
February 9th, 2008
Ingredients:
| Maida |
5 cups |
| Besan |
1 cup+1 tbsp |
| Sesame seeds |
1tbsp |
| Khuskhus |
1/2 tbsp |
| Ginger garlic paste |
1 tbsp |
| Red chilly powder |
3/4 tbsp |
| Garam masala powder |
1 tsp |
| Cumin Powder |
1/2 tbsp |
| Coriander Powder |
1/2 tbsp |
| Fennel seeds |
1/2 tsp |
| Asafoetida |
1/4 tsp |
| Dry coconut |
1 cup |
| Sugar |
2 tsp |
| Salt |
|
| Oil |
|
How to make Bhakarwadi:
In a dish take maida,1 cup besan and add salt .
Knead hard dough with 2 tbsp oil and a little water.
Cover with a moist cloth.
Roast coconut,sesame and khuskhus seeds lightly.
In a mixer take sesame,khuskhus,grated coconut and Fennel seeds.
Run a mixie for a minute.
In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt.
Mix well and add 2 tsp water.
Take a midium size lump and roll into thin chapati.
Spread above filling thinly all over chapati.
Make a tight roll press down edges.
Cut into 1″ pieces and deep fry in hot oil.
Fry till cover is crisp and golden brown.
February 7th, 2008
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