Ingredients
| Ginger | 100 gm |
| Lemon | 2 |
| Red chilly powder | 1/4 tsp |
| Salt |
How to make Ginger Pickle:
Remove the skin and wash ginger finely.
Make strips of ginger and combine all the ingredients in a bowl.
Mix well and keep aside for 2 hours.
Ginger pickle is ready.
Store refrigerated in air tight container for next 1 week.
October 26th, 2008
Ingredients:
| Halim | 100 gm |
| Jaggery | 200 gm |
| Coconut | 1 |
| Pure ghee | 1 cup |
| Elaichi powder | 1 tsp |
How to make Halim Laddu:
Soak halim in coconut water or plain water.
Scrape coconut and grate jaggery finely.
Add coconut and jaggery in halim.
Keep aside for 30 min.
Take ghee in a thick bottom pan and add halim mixture.
Cook on low heat till jaggery melts completely.
Add elaichi powder and mix well.
Remove from heat.
While mixture is warm roll it into laddus.
Cool and store in an airtight container.
October 21st, 2008
Ingredients:
| Potatoes | 4 |
| Onion | 1 |
| Green Chilies | 2-3 |
| Roasted white sesame | 1 tbsp |
| Roasted cumin powder | 1 tsp |
| Chat masala | 1 tsp |
| Kasoori Methi | 1 tbsp |
| Coriander leaves | 1/2 cup |
| Bread Crumbs | 1 cup |
| Oil | |
| Salt |
How to make Aaloo Ki Tikki:
Boil potatoes and mashed it finely.
Add chopped onions,green chilies, coriander leaves,chat masala,cumin powder,sesame,kasoori methi and salt.
Mix finely and make balls and give shape of tikkis.
Take some bread crumbs on a paper and dip and roll the tikkis to coat completely.
In a non-stick pan heat little oil and fry tikkis both the sides till golden brown on low flame.
Serve hot with green chutney or sweet chutney.
October 15th, 2008
Ingredients:
| Sprouted moong | 1 cup |
| Tomatoes | 2-3 |
| Cucumber | 1 |
| Onion | 1-2 |
| Green Chilly | 1-2 |
| Yoghurt | 1 cup |
| Coriander leaves | 1 tbsp |
| Sugar | 1 tsp |
| Salt |
How to make Moong Raita:
Chop tomatoes,cucumber,onion and green chilly finely.
In a big bowl take sprouted moong and add above chopped vegetables.
Mix well and keep aside.
While serving add yoghurt,sugar and salt.
Moong raita is ready.
Garnish with finely chopped coriander leaves.
October 10th, 2008
Ingredients
| Fine rawa (Semolina) | 500 gm |
| Sugar | 400 gm |
| Raisins | 50 gm |
| Ghee | 1 cup |
| Coconut | 1 |
| Elaichi powder | 1 tsp |
| Vanila essence drops | 2-3 |
How to make Raghavdas Laddu:
Scrape the coconut slowly.
Heat ghee in a kadai and roast rawa on low heat till light golden.
Remove rawa from kadai and fry scraped coconut on low flame for 2-3 min.
In another pan make syrup of sugar and two cups of water.
Make syrup of one string consistency.
Now mix all the ingredients in sugar syrup finely.
Cover the pan and allow to cool.
Make laddu of the mixture and serve.
Delicious raghavdas laddu is ready.
October 5th, 2008
Ingredients:
| Milk | 8 cups |
| Vermicelli | 1 cup |
| Ghee | 2 tbsp |
| Sugar | 1 cup |
| Raisins | 10-12 |
| Almonds | 10-12 |
| Pistachios | 10-12 |
| Elaichi powder | 1 tsp |
| Nutmeg powder | 1/8 tsp |
| Chironji | 2 tbsp |
| Saffron strands | 8-10 |
How to make Sheer Kurma:
In a pan boil the milk.
Soak saffron in one tbsp warm milk.
Heat ghee in a thick-bottomed pan and fry vermicelli on low flame for few minutes until light golden.
Pour milk on vermicelli and reduce heat and simmer till milk thickens and turns light pink in colour.
Add sugar,elaichi powder,nutmeg powder,saffron,raisins,chironji,blanched and slivered almonds and pistachios.
Bring to boil and then simmer for about 4-5 minutes.
Add sugar if necessary.
Sheer kurma is ready.
Serve hot.
October 1st, 2008
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