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.
Roll 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 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 5-7 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 (light brown 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 consistancy.
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 cashewnuts pieces and set aside to cool and set.
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 with 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 gms
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
Dried 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
Ingredients:
Bombil (Bombay duck) 4
Turmeric powder 1/2 tsp
Red chilli powder 2 tsp
Ginger paste 1 tsp
Rice flour 1/2 cup
Lemon juice 2 tsp
Salt
Oil
How to make Bombil Fry:
Make pieces of the Bombil.
Apply ginger paste, turmeric powder, red chilli powder, lemon juice and salt.
Keep aside for 20 minutes.
Coat the fish piece with rice flour and deep fry until crisp.
February 4th, 2008
Ingredients:
Groundnut 100 gms
Green Chillies 10-12
Garlic cloves 6
Coriander leaves 1 bunch
Lemon juice 2 tsp
Salt
How to make Kolhapuri Techa:
Roast groundnut,remove skin and make a powder in a mixture.
Grind coriander leaves,garlic and green chilly seperately.
Mix the groundnut powder to the above paste.
Now add salt and lemon juice.
Kolhapuri techa is ready.
Serve with Bhakri or chapati.
February 1st, 2008