Archive for December, 2008
Ingredients:
Coriander seeds 1 cup
Cumin seeds 1/2 cup
Caraway seeds 1 tsp
Poppy seeds 1 tsp
Cloves 6-8
Black pepper 6-8
Cinnamon sticks 4
Cardamoms 4
How to make Pulav Masala:
Clean all ingredients and grind in a mixer to make a fine powder.
Sieve and keep in a air tight bottle.
Use this masala to make pulav.
It is better to use as fresh.
December 30th, 2008
Ingredients:
Muttar 50 gm
Sweet potato 50 gm
French beans 50 gm
Brinjal 50 gm
Red pumpkin 50 gm
Tur dal 50 gm
Yam 50 gm
Snake guard 50 gm
Raw papaya 50 gm
Raw banana 1
Potato 2
Onion 2
Tomato 1
Coconut 1/2
Whole red chilly 2-3
Coriander seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jaggery 1 tbsp
Tirphal 4
Oil 1 tbsp
Salt
How to make Khatkhatle:
Soak tur dal in warm water for half an hour.
Chop all vegetables in squares.
Heat oil and add chopped onion.
Fry for 2-3 min. then add chopped tomato.
Now add chopped vegtables(except pumpkin).
Add red chilly powder and turmeric powder.
Saute it for 2 min. and add 2 cups of water and soaked tur dal.
Cover the pan and allow to cook.
In a coconut add whole red chilly,tirphal and coriander seeds and grind fine paste using little water.
Now add pumpkin and salt.
Cook again for 4-5 min.
Lastly add coconut paste and grated jaggery.
Mix well and boil for 2 min.
Khatkhatle is ready.
Serve hot with roti or chapati.
December 23rd, 2008
Ingredients:
Rice 500 gms
Jaggery 250 gms
Ghee 50 gms
Khuskhus 50 gms
Banana 1/4
How to make Anarse:
Clean wash and soak rice for three consecutive days.
Change the water daily.
On the fourth day drain and spread rice on a clean cloth to dry in a shade.
When the rice is totally dried make a fine powder in a mixer and sieve it.
Add grated jaggery,smashed banana and 2-3 tsp of ghee.
Mix well and knead dough.
Add milk if necessary to make a soft dough.
Now make small balls of the dough.
Spread 1/2 tsp khuskhus on the plastic paper.
Press the ball on the khuskhus and make small puri by fingers.
Deep fry each anarse keeping the khuskhus coated side on top.
Fry on low heat and only one side.
Repeat the same procedure for each ball.
Drain and allow to cool.
Anarse is ready.
December 18th, 2008
Ingredients:
Arbi 250 gms
Green peas 1 cup
Onion 2
Tomato 2
Besan 1 cup
Green chilly 2-3
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/4 tsp
Coriander leaves 1/2 cup
Oil
Salt
How to make Arbi Kofta Masala:
Wash arbi and boil with green peas for 10 min.
Allow to cool.
Put green peas aside.
Remove skin of arbi and mash it finely.
Add besan,finely chopped green chilly,coriander leaves and salt.
Mix finely and make kofte (small balls).
Fry the kofte in a hot oil till golden brown.
Drain and keep aside.
In another pan heat oil and add chopped onion.
Fry till transparent and add chopped tomato and fry for 2-3 min.
Now add kashmiri red chilly powder,turmeric powder,garam masala powder and salt.
Add boiled green peas and mix finely.
Add 1 cup of water and allow to boil.
Now add kofte and boil again without stir.
Arbi kofta masala is ready.
Garnish with finely chopped coriander leaves and serve.
December 14th, 2008
Ingredients:
Fat milk
How to make Khoya:
Boil milk in a heavy bottom pan.
Stir Continueously on low flame till it becomes solid.
Allow to cool.
Use as required.
December 9th, 2008
Ingredients:
Maida 1/4 kg
Soda 1 tsp
Coconut 1
Sugar 1/2 cup
Kaju-kismis 1 tbsp
Elaichi powder 1/2 tsp
Pure ghee 1 tsp
Oil
How to make Sweet Kachori:
Sieve maida and knead dough with soda and1 tbsp oil and keep aside.
In a kadai heat pure ghee and add scrapped coconut and sugar.
Fry for 2 min.
Now add kaju kismis and elaichi powder.
Mix finely and allow to cool.
Make small balls of maida dough and stuff coconut mixture and close carefully.
Heat oil in a kadai and fry stuffed kachori till golden brown on medium flame.
Remove from kadai and drain.
Sweet kachori is ready.
Serve with curd.
December 5th, 2008