Archive for May, 2010
Ingredients:
| Rice |
500 gms |
| Kashmiri red chilly powder |
2-3 tsp |
| Jeera powder |
1/2 tsp |
| Salt |
|
How to make Rice Papad:
Clean and wash rice.
Spread on clean cloth to dry.
Next day grind rice finely and sieve.
Measure the flour in katori.
If you have 4 katori rice flour then boil 3 katori water.
In boiled water add salt, jeera powder and red chilly powder.
Now add rice flour and mix finely.
Cover the pan.
On a low flame cook for 2-3 min.
After 2-3 min.remove from the gas.
Take the mixture in a thali.
If the mixture is too tough add little water.
Knead the dough with oily hands.
Keep aside for 30 min.
Now roll out all papads as size you want.
Dry the papads in the sun rays for two days or three days.
Rice papad is ready.
Enjoy!
May 29th, 2010
Ingredients:
| Ragi flour |
3 cups |
| Rice flour |
2 cups |
| Onion |
2 |
| Green chilly |
4-5 |
| Dhania jeera powder |
2 tsp |
| Coriander leaves |
1 tbsp |
| Oil |
|
| Salt |
|
How to make Ragi Dosa:
Chop onion,green chilly and coriander leaves finely.
In a bowl take all ingredients except oil.
Add water and make dosa batter.
Keep aside for 20 min.
Heat non stick tava and apply little oil.
Pour 1 tbsp batter on tava.
Spread little oil again.
When the edges begin to rise turn out dosa.
Spread little oil again and cook this side also.
Ragi dosa is ready.
Serve with coconut chutney.
May 24th, 2010
Ingredients:
| Tomato |
1 Kg |
| Onion |
1 |
| Kashmiri red chilly powder |
1 tbsp |
| Lavang |
5-6 |
| Ginger |
2″ |
| Garlic flakes |
20-25 |
| Vinegar |
1 cup |
| Sugar |
3/4 cup |
| Salt |
|
How to make Tomato Sauce:
Wash tomatoes and dry.
Chop tomatoes and onion finely.
Allow to cook tomatoes and onion till tender.
Add lavang, red chilly powder and finely chopped ginger and garlic.
Cook again for ten min.
Allow to cool and grind in a mixer.
Add sugar, vinegar and salt.
Cook again till thick on low flame.
Tomato sauce is ready.
Keep in a refrigerator in airtight bottle after cool.
May 14th, 2010
Ingredients:
| Buttar |
6-8 |
| Sweet curd |
3 cups |
| Jeera powder |
2 tsp |
| Red chilly powder |
2 tsp |
| Crushed black pepper |
8-10 |
| Sugar |
1/2 cup |
| Salt |
|
How to make Buttar Ke Dahiwade:
In a deep vessel take water and add 1 tsp salt.
Soak the buttar in this water for 2-3 min.
In a curd add sugar and whisk finely.
Add sugar if necessary.
Now remove the buttar from water and press it carefully.
Remove all the water.
In a serving dish take two buttars.
Pour 1 tbsp curd on buttars.
Sprinkle red chilly powder, jeera powder,crushed black pepper and salt.
Buttar ke dahiwade is ready.
Enjoy!
May 6th, 2010
