LadVaibhavi.com

Chicken Sukha

Ingredients:

Broiler chicken	1 kg
Tomato	2
Fresh coconut	1 cup
Onions	4
Chicken masala	5 tsp
Turmeric powder	1/2 tsp
Garam masala powder	1 tsp
Coriander leaves	1 tbsp
Oil	3 tbsp
Salt

 

How to make Chicken Sukha:

Chop onion,tomato and coriander leaves finely.

Clean the chicken and make pieces.

Apply chicken masala,turmeric powder,garam masala powder and salt.

keep aside for 30 min.

In a pan take 2 tbsp oil and fry onion till golden brown.

Then add chopped tomato and fry for 2-3 min.

Now add marinated chicken and fry till crispy.

Cover the pan and allow to cook on low flame for 5 min.

Do not use water.

Chicken should be dry.

Lastly add fresh coconut and finely chopped coriander leaves.

Serve with roti and onion rings.

April 26th, 2008

Apple Kheer

Ingredients:

Milk	1 lt
Apples	2-3
Sugar	1 cup
Cornflour	1 tbsp
Elaichi powder	1 tsp
Badam	5
Kaju	5
Pista	5

 

How to make Apple Kheer:

In a cup of warm milk mix the cornflour finely.

In a another pan take milk,cornflour milk and sugar.

Allow to boil on low flame for 20 min.

Peel and grate the apples.

Add immediately into boiling milk.

Allow to cook for 4-5 min on low flame.

Lastly add elaichi powder.

Remove from heat.

Garnish with kaju badam pista pieces.

Apple kheer is ready to serve.

April 22nd, 2008

Masala Banana Wafers

Ingredients:

Kerala’s raw banana	6
Kashmiri mirchi powder	1 tsp
Coconut oil to fry
Salt

 

How to make Masala Banana Wafers:

Heat coconut oil in a kadai.

Peel and slice the banana very thinly.

Add banana slices immediately in hot oil.

Sprinkle salt water over the banana slices.

Fry it till crispy.

Drain and sprinkle mirchi powder on a wafers and toss.

Cool and store in an airtight container.

Masala banana wafers is ready to eat.

April 18th, 2008

Batate Pohe

Ingredients:

Jada poha	3 cups
Onion	4
Potato	2
Green chilly	3-4
Grated coconut	1/2 cup
Coriander leaves	1 tbsp
Turmeric powder	1/2 tsp
Mustard seeds	1/2 tsp
Cumin seeds	1/2 tsp
Kadipatta	1 string
Sugar	2 tsp
Oil	1 tbsp
Salt

 

How to make Batate Pohe:

First clean poha, wash, drain and keep aside.

Cut onions,green chilly and coriander leaves.

Make thin pieces of potato.

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 mix well.

Sprinkle water on potato and cover the pan.

Allow to cook potato for 2-3 min.

Add turmeric powder and salt.

Now add poha and mix well.

Lastly add sugar,grated coconut and chopped coriander leaves.

Cover the pan and allow to cook on low flame for 2-3 min.

Batate pohe is ready.

Serve with lemon pieces.

April 14th, 2008

Chana Usal

Ingredients:

Black chana	1 cup
Curry leaves	4-5
Onion	1-2
Malvani masala	1-2 tsp
Turmeric powder	1/4 tsp
Asafoetida	1/4 tsp
Sugar	1/2 tsp
Fresh coconut	1/2 cup
Coriander leaves	1 tbsp
Oil	2 tsp
Salt

 

How to make Chana Usal:

Soak black chana at least 6 hrs.

Pressure cook till they are soft.

Chop onion and coriander leaves finely.

Heat oil and add curry leaves and onions and fry till transparent.

Add malvani masala,turmeric powder and asafoetida.

Now add cooked chana,sugar and salt.

Allow to cook for 5 min.

Usal should be dry.

Garnish with coconut and coriander leaves.

Chana usal is ready.

April 8th, 2008

Mooli Ki Sabji

Ingredients:

Mooli (Raddish)	1 bunch
Tur dal	1 tbsp
Onion	2
Green chilly	3-4
Garlic cloves	4-5
Fresh coconut	1/2 cup
Sugar	1 tsp
Coconut oil	1 tbsp
Salt

 

How to make Mooli Ki Sabji:

Soak tur dal in water for 20 min.

Chop the mooli(with white root)finely and apply 1/2 tsp of salt.

Mash finely and wash it immediately.

In a pan heat oil and add garlic cloves.

Allow to turn brown.

Now add green chilly,onion and tur dal.

Fry for a minute and add chopped mooli.

Mix finely and cover the pan.

Put on a low flame for 2-3 minutes.

Add salt and allow to cook on low flame.

Lastly add fresh coconut with sugar.

Mooli ki sabji is ready.

April 5th, 2008

Tamarind pulp

Ingredients:

Dry tamarind ( Imli )	1 cup
Warm water	2 cups

 

How to make Tamarind Pulp:

Soak the tamarind in warm water for about an hour.

Smash finely with your fingers.

Pass through a strainer.

Add a little more water if necessary.

You can store this pulp for a week in refrigerator.

April 1st, 2008