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Moong Laddu

Ingredients:

How to make Moong Laddu:

In a pan take moong dal and fry on a low flame till golden.

Allow to cool and grind in mixer to make powder.

Roast groundnut,remove the skin and make small pieces.

Fry coconut on low flame and allow it to cool.

Heat a pan and add jaggery.

Allow to melt on low flame for 2-3 min.

Add all ingredients and mix well.

Keep aside for 10 min.

Now make small laddu.

Moong laddu is ready to eat.

July 30th, 2009

Santra Burfi

Ingredients:

How to make Santra Burfi:

Take good quality of oranges.

Peel the oranges and remove the seeds and skin.

Take only orange pulp and keep aside.

Heat ghee in a kadai and fry maida till golden brown on low flame and keep aside.

Grind khoya in a mixer for a minute.

In a kadai take khoya and sugar and cook on low flame for 2-3 min.

Add orange pulp and colour and mix finely.

Cook again 8-10 min. stirring continuously.

When mixture becomes sticky add maida and mix well.

Add elaichi powder and dry fruits pieces if you want.

Cook the mixture till ghee separates.

Pour the mixture in a greased plate and spread evenly.

Allow to cool and cut into small square shape.

Santra burfi is ready.

July 22nd, 2009

Butter Chicken

Ingredients:

Ingredients to Marinate:

How to make Butter Chicken:

Wash chicken neatly and apply all marination ingredients.

Mix finely and keep aside for one hour.

Soak cashew nuts for 20 min. and make fine paste.

Make tomato puree and keep aside.

Chop onion finely.

After one hour of marination take pan and heat oil.

Add finely chopped onion and fry till golden brown.

Now add ginger garlic paste and fry 2-3 min on low flame.

Sprinkle little water and cook till oil separates.

Now add cashew nuts paste, tomato puree with red chilly powder.

Mix finely.

Add marinated chicken with kasuri methi and butter.

Cook chicken for 5 min.

Then add fresh cream and cook till oil separates.

Allow to cool for 4-5 min.

Butter chicken is ready.

Serve with chapati or naan.

July 16th, 2009

Cauliflower Ke Lollypop

Ingredients:

How to make Cauliflower Ke Lollypop:

Take good quality of cauliflower and make florets with long stick.

Apply little salt and keep aside for 10 min.

In a bowl take rice flour, schezuan sauce, tandoor colur and salt.

Add water and make thick batter.

Mix batter finely.

Wash florets and allow to dry.

Heat oil in a kadai and dip florets one by one in batter and fry on medium flame till crispy.

Cauliflower ke lollypop is ready.

Serve with Schezuan Sauce.

July 11th, 2009

Kanchipuram Idli

Ingredients:

How to make Kanchipuram Idli:

Soak both rice and dal separately for 4 hours.

Wash and grind into a coarse batter.

Add salt and mix finely.

Keep to ferment overnight.

Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.

Make fine paste and add to the idli batter.

Chop green chilly, ginger, asafoetida and kadipatta finely.

And add to the batter with cashew nuts pieces and ghee.

Again mix the batter finely.

Apply oil to idli mould and steam idli for 10-12 minutes or till done.

Serve hot with coconut chutney.

July 6th, 2009

Varai Bhat

Ingredients:

How to make Varai Bhat:

In a pan put water to boil.

Clean and wash varai rice.

When water is starting to boil add washed varai rice and salt.

Cover the pan and allow to cook varai rice on low flame.

Varai bhat will be ready wiithin 4-5 min.

Serve hot with buttermilk.

Varai rice is mostly prepare in fasting days.

July 2nd, 2009