LadVaibhavi.com

Bheja Masala

Ingredients:

Goat brains 4
Tomatoes 2
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Curd 2 tbsp
Garam masala powder 1/2 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Green chilly 2
Kasuri methi 2 tbsp
Oil 2 -3 tbsp
Salt

How to make Bheja Masala:

First clean and wash brains.
Soak brains in water for five min.
Chop tomato,onion,green chilly and coriander leaves finely.
In a kadai heat oil and add cumin seeds.
When cumin seeds starting to splutter add chopped green chilly.
Now add onion and fry it till transperent.
Add ginger garlic paste and fry again for 2 min.
Now add red chilly powder,turmeric powder,garam masala powder and salt.
Add chopped tomato and kasuri methi.
Fry again till oil seperates.
Add curd and mix finely.
Now add brains and smash it slowly.
Allow to cook on low flame for five min.
Add half finely chopped coriander leaves and mix finely.
Bheja masala is ready.
Garnish with coriander leaves.
Serve hot with chapati or roti.

Add comment February 7th, 2010

Doi Mach

Doi mach is a Bengali dish.
fish (mach) is cooked in dahi (doi).this is very popular dish.

Ingredients:

Rohu fish pieces 4-6
Dahi 100 gm
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Onion 1
Garlic cloves 2
Ginger 1/2″
Whole red chilly 2
Sugar 1/2 tsp
Elaichi 2-3
Dalchin 2 pieces
Tejpatta 2
Oil
Salt

How to make Doi Mach:

Clean and wash fish pieces finely.
Make pieces in rectangle shape.
Apply turmeric powder,1/2 tsp red chilly powder and salt to fish pieces.
Keep aside for 15-20 min.
Make fine paste of ginger,garlic and onion.
Whisk the yogurt with half cup of water.
In a kadai heat oil and fry marinated fish pieces lightly.
Remove from oil and keep aside.
Now in remaining oil add whole red chilly, elaichi.dalchini and tejpatta.
Add onion,ginger,garlic paste and fry till light brown.
Add yogurt and 1/2 cup of water.
Stir finely and add 1/2 tsp red chilly powder,little salt and sugar.
Cook till the water dry up and gravy comes to boil.
Lastly add fried fish.
Cover and cook on low flame for five min.
Doi mach is ready.
Serve with rice.

Add comment January 27th, 2010

Dudhi Ka Raita

Ingredients:

Dudhi (lauki) 250 gms
Curd 100 gm
Black pepper powder 1/2 tsp
Coriander leaves 1 tbsp
Salt

How to make Dudhi Ka Raita:

Wash,peel and grate lauki.
Boil grated dudhi for 2-3 min.
Drain and keep aside.
In curd add black pepper powder,coriander leaves and salt.
Mix finely.
Now add boiled dudhi.
Dudhi ka raita is ready.
Keep in refrigerator and serve cool.

Add comment January 19th, 2010

Dahi Shev Batata Puri

Ingredients:

Panipuri ki puri                 25-30
Potatoes                              4
Sprouted moong              1 tbsp
Green chutney                 1/2 cup
Khajur imli ki chutney       1/2 cup
Thick dahi                        2 cups
Red chilly powder            1 tsp
Roasted jeera powder     1 tsp
Chat masala                    1 tsp
Coriander leaves             1 tbsp
Shev                                2 tbsp
Sugar                              1 tbsp
Salt

How to make Dahi Shev Batata Puri:

In dahi(curd)add sugar and roasted jeera powder.
Beat finely and put in refrigerator.
Chop coriander leaves finely.
Boil potatoes and mash them finely.
In potatoes add sprouted moong,1/2 tsp red chilly powder,1 tsp chat masala and salt.
Mix finely.
With index finger make hole on all puris.
Stuff the potato mixture in all puris.
Now add 1/4 tsp green chutney and khajur imli ki chutney in each puri.
While serving place the puris in dish.
Add finely beated dahi on each puri.
Garnish with finely chopped coriander leaves and shev.
Dahi shev batata puri is ready.

Add comment January 13th, 2010

Sindhi Kadhi

Ingredients:-

Tur dal                   3/4 cup
Tomatoes                 2-3
Besan                    2 tbsp
Gawar                    50 gms
Ladies fimger         50 gms
Green chillies           2-3
Red chilly powder   1 tsp
Turmeric powder    1/4 tsp
Jeera                      1 tsp
Methi dana             1/4 tsp
Hing                        1/2 tsp
Kadipatta leaves       4-5
Kokum                      7-8
Coriander leaves    1 tbsp
Oil                           4 tbsp
Salt

How to make Sindhi Kadhi:-

Wash tur dal and soak for 20 minutes.
Cut tomatoes into 4 parts and add in dal.
Cook dal in a pressure cooker till done.
Mash finely and strain.
In a vessel heat 2 tbsp oil and add 1/2 tsp jeera,methi dana and hing.
Now add besan and roast on low flame for 4-5 minutes.
Add 2-3 cups of water and stir continuously.
Add cooked and mashed dal with salt,red chilly powder,turmeric powder,kokum and salt.
Allow to boil.
In another pan heat 1 tbsp oil and fry slit ladies finger,green chilly and gawar.
Add fried vegetables in dal.
Allow to boil again.
Lastly in a small pan again heat 1 tbsp oil and add 1/2 tsp jeera and kadipatta.
When jeera starting to splutter remove the pan from the flame and pour in dal.
Sindhi kadhi is ready.
Garnish with finely chopped coriander leaves.
Serve with rice.

Add comment January 6th, 2010

Kakdi Ki Koshimbir

Ingredients:

Kakdi                           2-3
Curd                          1 cup
Green chilly                 2-3
Shingdana powder    1 tbsp
Coriander leaves      1 tbsp
Salt

How to make Kakdi Ki Koshimbir:

Wash,peel and grate kakdi.
Add finely chopped green chilly,coriander leaves and salt.
Mix finely.
Now add shingdana powder and curd.
Mix again and place in a refrigerator.
Kakdi ki koshimbir is ready.
Serve cool.

Add comment December 21st, 2009

Kothimbir Vadi

Ingredients:

Besan                                          2 cups
Rice flour                                     1 cup
Coriander leaves large bunch        1
Ginger garlic paste                      2 tsp
Red chilly powder                        1 tsp
Turmeric powder                         1/2 tsp
Whole coriander (crushed )         2 tsp
Soda bicarbonate                        1/2 tsp
Lemon juice                                 1 tsp
Salt
Oil

How to make Kothimbir Vadi:

First clean the coriander leaves and chopped finely.
In a bowl take besan,rice flour,ginger garlic paste,red chilly powder,turmeric powder and crushed whole coriander.
Add chopped coriander leaves and mix well. add little water ,soda,lemon juice and salt.mix well.
Batter must be thick.
Now pour this batter in a greased vessel and bake in a pressure cooker for 10 -15 min. without pressure.
Keep this aside for 1 hour.
After 1 hour cut the pieces and fry it in oil till golden brown.
Enjoy kothimbir vadi with tomato sauce.

Add comment December 15th, 2009

Nachani ka Malpua

Ingredients:-

Nachani flour      250 gms
Jaggery              1 cup
Fresh coconut    2 tbsp
Khajoor              10-12
Elaichi powder    1 tsp
Ghee to fry
Salt

How to make Nachani ka Malpua:-

In a two-three cups of water melt jaggery finely.
Remove seeds of khajoor and make fine paste.
In a big pan take nachani flour and add jaggery water,khajoor paste,elaichi powder,grated coconut and salt.
Mix finely
Add water if necessary.
Grease and heat non stick tava.
Pour one cup of batter and spread evenly.
Fry both sides using little ghee.
Nachani ka malpua is ready.

Add comment December 3rd, 2009

Panch Phoran powder

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 seperately till the aromatic.
Take care not to burn any of the ingredients while toasting.
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.

Add comment November 21st, 2009

Piyush

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.

Add comment November 14th, 2009