Archive for January, 2009
Ingredients for Gatte:
| Besan |
2 cups |
| Red chilly powder |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Oil |
2 tsp |
| Salt |
|
Ingredients for Sabji:
| Curd |
1 cup |
| Red chilly powder |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Coriander powder |
1/2 tsp |
| Cumin seed powder |
1/2 tsp |
| Cumin seeds |
1 tsp |
| Asafoetida |
1/2 tsp |
| Kasoori methi |
1 tsp |
| Sugar |
1 tsp |
| Coriander leaves |
1 tbsp |
| Oil |
1 tbsp |
| Salt |
|
How to make Gatte Ki Sabji:
In a bowl mix all gatte ingredients and make dough using sufficient water just like chapati dough.
Boil water in a big pan.
Roll out chapati and cut stripes evenly.
Cook this stripes in a boil water for 5 min.
Drain this and keep water aside for further use.
In a kadai heat oil and add cumin seeds.
Now add red chilly powder,turmeric powder, asafoetida,cumin seed powder and coriander powder.
Fry for a min. and add curd.
Mix finely and add kasoori methi,sugar and salt.
Now add water which is kept aside.
Cook on low flame for 5 min.
Gatte ki sabji is ready.
Garnish with finely chopped coriander leaves.
Serve with chapati or roti.
January 31st, 2009
Ingredients:
| Aavla |
500 gm |
| Black pepper powder |
1/4 tsp |
| Cumin seed powder |
1 tsp |
| Sugar powder |
1 tbsp |
| Lemon juice |
1 tbsp |
| Salt |
|
How to make Aavla Supari:
Make small pieces of aavla with steel knife.
Apply all ingredients finely and allow to dry it in sun rays for 2 days.
Aavla supari is ready.
January 22nd, 2009
Ingredients
| Mutton kheema |
500 gm |
| Chana dal |
1/2 cup |
| Kashmiri chilly powder |
5-6 |
| Turmeric powder |
1/4 tsp |
| Cumin seeds |
1 tsp |
| Garlic cloves |
6-8 |
| Ginger |
1 “ |
| Elaichi |
4 |
| Dalchini |
1 “ |
| Coriander seeds |
1 tsp |
| Lemon juice |
1 tbsp |
| Egg |
1 |
| Coriander leaves |
1 cup |
| Pudina |
1 cup |
| Onion |
1 |
| Oil |
|
| Salt |
|
How to make Shaami Kabab:
Soak chana dal for 30 min.
Wash kheema and drain.
In kheema add cumin seeds, elaichi, garlic cloves,dalchini,ginger,and coriander seeds.
Cook kheema with 2 cups of water till dry.
Remove from heat and allow it to cool.
Now add red chilly powder,turmeric powder and salt.
Grind in a mixture to make a paste.
Chop onion,pudina leaves and coriander leaves finely and add lemon juice for stuffing.
Divide the kheema mixture equally into lemon-sized ball and stuff the onion mixture.
Close neatly and shape each of them into kabab.
Dip each kabab in the finely beaten egg and deep fry in hot oil till golden.
Shaami kabab is ready.
January 17th, 2009
Ingredients:
| Surmai fish pieces |
6 – 8 |
| Whole kashmiri mirchi |
4 |
| Black pepper |
4 |
| Coriander seeds |
1 tsp |
| Turmeric powder |
1 tsp |
| Red chilly powder |
1/2 tsp |
| Fresh coconut |
2 cups |
| Raw rice |
1 tsp |
| Onion small |
1 |
| Oil |
2 tsp |
| Kokum |
4-5 |
| Salt |
|
How to make Surmai Fish Curry:
Clean the fish pieces.
Apply salt,red chilly powder and 1/2 tsp turmeric powder.
Keep aside for 30 min.
In a mixture take fresh coconut, half onion, whole red chilly,turmeric powder, coriander seeds and black pepper and raw rice.
Make fine paste using enough water.
In a pan heat oil and fry finely chopped half onion.
Fry onion till golden brown and add coconut paste.
Now add kokum and salt.
Allow to boil mixture on mid. flame.
Lastly add fish pieces.
Surmai fish curry is ready.
Serve with chapati or rice.
January 12th, 2009
Ingredients:
| Cabbage |
250 gm |
| Curd |
2 cups |
| Fresh coconut |
1/2 cup |
| Coriander leaves |
1 tbsp |
| Mustard seeds |
1/2 tsp |
| Kadipatta leaves |
4 |
| Whole red chilly |
2 |
| Asafoetida |
1/4 tsp |
| Oil |
1 tsp |
| Salt |
|
How to make Cabbage Raita:
Grate cabbage and steam for 2-3 min.
Allow to cool.
In a bowl take cabbage,coconut,curd and salt.
Mix finely.
Heat oil in a pan and add seeds.
When seeds splutter add broken red chilly, kadipatta and asafoetida.
Pour this tadka over the cabbage.
Refrigerate for 10 min.
Cabbage raita is ready.
Garnish with finely chopped coriander leaves.
January 4th, 2009
