Archive for March, 2009
Ingredients:
| Padval |
250 gm |
| Chana dal |
2 tbsp |
| Onion |
2 |
| Malvani masala |
1 tsp |
| Turmeric powder |
1/4 tsp |
| Mustard seeds |
1/2 tsp |
| Kadipatta leaves |
4-5 |
| Shreded Coconut |
1/2 cup |
| Sugar |
1/2 tsp |
| Oil |
1 tbsp |
| Salt |
|
How to make Padval Ki Sabji:
Soak chanadal in water for 30 min.
Chop onion finely.
Remove skin of padval and make small pieces.
Wash padval and remove water.
In a pan heat oil and add mustard seeds and kadipatta.
When seeds starting to splutter add soaked chanadal.
Fry chanadal in oil for 2-3 min.
Now add chopped onion and fry in dal for a min.
Add chopped padval with malvani masala, turmeric powder.
Mix finely and cover the pan.
Allow to cook sabji on low flame for 4-5 min.
Lastly add salt,sugar and coconut.
Cover again and cook for 2 min.
Padval ki sabji is ready.
March 29th, 2009
Ingredients:
| Lavang |
10 |
| Jaiphal |
1 |
| Elaichi |
8 |
| Dalchin |
2″ |
| Saunf |
1 tsp |
| Shahi jeera |
1 tbsp |
| Javitri |
5 |
| Chakriphul |
1 |
| Tejpatta |
2 |
How to make Biryani Masala :
Dry roast all ingredients separately.
Crush bay leaves by hand and keep aside.
In a mixer grind other ingredients and make fine powder.
Add crushed bay leaves in above powder and mix well.
Biryani masala is ready.
Keep in a airtight bottle for further use.
March 24th, 2009
Ingredients:
| Bread slices |
8-10 |
| Mayonnaise |
3 tbsp |
| Grated Cheese |
2 tbsp |
| Boneless chicken |
2 cups |
| Carrot |
1 |
| Onion |
1 |
| Cucumber |
1 |
| Tomato sauce |
1 tbsp |
| Chilli sauce |
1 tsp |
| Pepper powder |
1 tsp |
| Salt |
|
How to make Chicken Sandwich:
Boil the chicken and make pieces.
Add mayonnaise,cheese,tomato sauce,chilly sauce, pepper powder and salt.
Grate carrot,onion and cucumber.
Add in above mixture.
Mix finely.
Cut the edges of the bread.
Spread the mixture evenly on the one side of the bread.
Place another bread slice on it.
Press slightly.
Cut the sandwich in triangle shape.
Chicken sandwich is ready.
March 19th, 2009
Ingredients:
| Moong |
1/4 kg |
| Coconut |
1 |
| Whole red chilly |
8-10 |
| Turmeric powder |
1/4 tsp |
| Black pepper |
4-5 |
| Coriander seeds |
2 tsp |
| Kadipatta leaves |
8-10 |
| Asafoetida |
1/4 tsp |
| Mustard seeds |
1/2 tsp |
| Jaggery |
1 tbsp |
| Tamarind |
lemon size |
| Coconut pieces |
1 cup |
| Cashew nuts |
2 tbsp |
| Coconut oil |
2 tbsp |
| Salt |
|
How to make Mugagathi:
Soak moong in water for 8 hours.
Drain the water and tied the moong in a clean cloth for sprouts at least 10-12 hrs.
After that put sprouted moong in water for 6-8 hrs to remove the skin.
Remove all skin.
In a kadai take 4-5 cups of water and cook moong on low flame.
While cooking add coconut pieces, turmeric powder,4-5 kadipatta leaves and salt.
In a coconut add coriander seeds,red chilly,black pepper and tamarind.
Make fine paste in a mixer.
Add the paste to cooked moong with jaggery and cashew nuts pieces.
Allow to boil.
In a small pan heat coconut oil and add mustard seeds,asafoetida and kadipatta leaves.
Pour the tadka in moong.
Cover the pan and remove the flame.
Mugagathi is ready.
March 15th, 2009
Ingredients:
| Chana dal |
1 cup |
| Onions |
2 |
| Asafoetida |
1/4 tsp |
| Kadipatta leaves |
4-6 |
| Garlic cloves |
4 |
| Malvani masala |
1 tsp |
| Turmeric powder |
1/4 tsp |
| Fresh coconut |
1 cup |
| Coriander leaves |
1/2 cup |
| Tamarind pulp |
2 tsp |
| Jaggery |
lemon size |
| Oil |
2 tbsp |
| Salt |
|
How to make Katachi Aamti:
Soak chana dal for 30 min.
Cook in a pressure cooker with 2 cups of water.
In a kadai heat 1 tbsp oil and fry one onion slices till golden.
Add fresh coconut and fry again till coconut becomes golden.
Remove from kadai and allow to cool.
Grind in a mixer and make fine paste.
In a pan heat 1 tbsp oil and fry crushed garlic cloves till red.
Now add kadipatta and finely chopped onion.
Fry onion for 2-3 min.
Now add asafoetida, malvani masala and turmeric powder on low flame.
mix finely and add cooked chana dal with water.
Allow to boil and add salt,tamarind pulp, jaggery and coconut paste.
Mix finely and allow to cook on low flame for 10 min.
Lastly add finely chopped coriander leaves.
Katachi aamti is ready to serve.
March 9th, 2009
Ingredients:
| Rice |
2 cups |
| Lemon |
2 |
| Onion |
2 |
| Urad dal |
1 tsp |
| Mustard seeds |
1 tsp |
| Cumin seeds |
1 tsp |
| Curry leaves |
1 string |
| Turmeric powder |
1/4 tsp |
| Ginger |
1″ |
| Green chillies |
4 |
| Asafoetida |
1/4 tsp |
| Coriander leaves |
2 tbsp |
| Oil |
2 tbsp |
| Salt |
|
How to make Lemon Rice:
Cook rice in a pressure cooker with 3 and 1/2 cups of water.
Keep aside to cool.
Chop onion,green chilly,ginger and coriander leaves finely.
In a pan heat oil and add urad dal.
Fry urad dal for a min.
Add mustard seeds,cumin seeds,curry leaves,green chilly and asafoetida.
Now add finely chopped onion and ginger.
Fry onions on low flame for 2-3 min.
Now add cooked rice with turmeric powder and salt.
Mix finely and add lemon juice and half portion of chopped coriander leaves.
Mix finely.
Cover the pan for 2 min.
Remove from fire.
Lemon rice is ready.
Garnish with finely chopped coriander leaves and serve.
March 5th, 2009
