Ingredients:
| Mustard seeds (rai) | 1/2 cup |
| Cumin seeds (jeera) | 1/2 cup |
| Black onion seeds (kalonji) | 1/2 cup |
| Fennel seeds (saunf) | 1/2 cup |
| Fenugreek seeds (methi dana) | 1/4 cup |
How to make Panch Phoran powder:
Roast all the ingredients separately.
Take care not to burn any of the ingredients.
Allow to cool for 10-15 min.
Mix and grind all ingredients into fine powder.
Panch phoran powder is ready.
Panch phoran powder is used in pickles.
November 21st, 2009
Ingredients
| Shrikhand | 1 bowl |
| Fresh buttermilk | 1 bowl |
| Sugar | 2 tbsp |
| Kesar sticks | 5-6 |
| Pista | 5-6 |
How to make Piyush:
In a big bowl take shrikhand, buttermilk and sugar together.
Whisk finely.
Serve chilled with pista pieces and kesar
November 14th, 2009
Ingredients:
| Karela | 3-4 |
| Red chilly powder | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Lemon juice | 2 tsp |
| Oil | |
| Salt |
How to make Karela Fry:
Peel the thorny skin of karela.
Make slices in finger shape.
Throw out all the seeds.
Apply salt and keep aside for 20 min.
After 20 min.wash karela slices.
Squeeze finely.
Apply red chilly powder,turmeric powder and lemon juice to karela slices.
Heat oil in kadai and fry this slices on medium flame till crispy.
Karela fry is ready to serve.
November 6th, 2009
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