LadVaibhavi.com

Besan ki Roti

Ingredients:

Besan                             3 cups
Wheat flour                    2 cups
Onion                                 2
Oil                                   1/2 cup
Red chilly powder        2 tsp
Dhana jeera powder   2 tsp
Ghee                              1/2 cup
Coriander leaves 
Salt

How to make Besan Ki Roti:

Chop onion and coriander leaves finely.
Take besan,wheat flour,red chilly powder,dhana jeera powder and salt in a large bowl and mix well.
Now add chopped onion ,coriander leaves and oil.
Mix well and add water to knead smooth dough.
Knead it thoroughly for 4-5 minutes until smooth.
Cover with a damp cloth and leave to rest for at least 30 minutes.
Divide the dough into equal balls.
Roll each ball into a round of about 6 inches.
Heat a frying pan (tava) on low flame.
Place the round of dough on hot tava carefully.
Allow to cook for a minute.
Apply little ghee on the top and then turn it over after a minute.
Allow to cook another side by applying more ghee.
Fry until both the sides are cooked and crisp.
Serve hot with dahi or raita.
 

August 27th, 2008

Ragda

Ingredients:

White peas                  2 cups
Besan                          2 tsp
Onion                              2
Tomato                           2
Red chilly powder      2 tsp
Turmeric powder       1/2 tsp
Dhana jeera powder 1 tsp
Garlic cloves                5-6
coriander leaves        1 tbsp
Oil                                 2 tbsp
Salt

How to make Ragda:

Soak white peas for 4-5 hours.
Cook in a pressure cooker(4-5 whistles).
Chop onion,tomato and coriander leaves finely.
Heat oil in a kadai and add crushed garlic cloves.
Allow to turn it golden brown and add chopped onions.
Fry till transperent and then add chopped tomatoes,red chilly powder,turmeric powder and dhana jeera powder.
Now add besan and fry it on low flame for 2-3 min.
Add boiled peas and salt.
Allow to boil for 5 min.
Add water if necessary.
Lastly add finely chopped coriander leaves.
Ragda is ready.
Serve with paav(bun).

August 21st, 2008

Aluchi bhaji

Ingredients:

Aluchi pane             
(Colocassia leaves)   2 bundles
Green chilly                     5-6
Peanuts                         2 tbsp
Garlic cloves                 10-12
Jaggery                         1 tbsp
Asafoetida                    1/2 tsp
Coconut                        1/2 cup
Cocum                            5-6
Oil                                   2 tbsp
Salt

How to make Aluchi bhaji:

Soak the peanuts for an hour and cook in a pressure cooker.
Clean the alu (colocassia leaves) well and shred them finely.
Heat oil in a pan and add crushed garlic cloves.
Allow to turn brown on low flame and add asafoetida .
Now add shreded leaves and finely chopped green chilly.
Saute finely on mid flame and add cooked peanuts.
Cover the pan and allow to cook on low flame for 2-3 min.
Now add cocum and salt.
Add little water to cook.
Lastly add grated jaggery and coconut.
Boil for 2-3 min.
Aluchi bhaji is ready.
 

August 15th, 2008

Gajar Ka Aachar

Ingredients:

Carrots                       4-5
Jaggery                    50 gm
Red chilly powder  1/2 tsp
Oil                             1/2 cup
Salt

How to make Gajar ka Aachar:

Heat oil in a pan and allow to cool.
Wash & peel the gajar and make small pieces.
In a pan boil water and blanch the gajar for a min.
Drain and allow to dry completely.
Apply red chilly powder,salt and grated jaggery.
Add oil and mix well.
Keep in a airtight jar in a sunlight for 15 days.
Gajar ka aachar is ready.

July 21st, 2008

Pineapple Lassi

Ingredients:

Thick curd                     1 cup
Pineapple pieces        1 cup
Sugar                             2-3 tbsp
Cold water                    1/2 cup
Jaiphal powder            1/2 tsp

 
How to make Pineapple Lassi:

Blend all ingredients in a blender till smooth.
Refrigerate for 5 min.
Pour into tall glasses. 
Garnish with pista and pineapple pieces and serve.

July 17th, 2008

Mix Usal

Ingredients:

Mixed Sprouts        2 cups
Tomato                       1
Onions                        2
Red chilly powder 1-2 tsp
Turmeric powder  1/2 tsp
Cumin seeds        1 tsp
Asafoetida             1/4 tsp
Fresh coconut      1/2 cup
Coriander leaves 1 tbsp
Oil                           1 tbsp
Salt
How to make Mix Usal:

Boil sprouts in a pressure cooker.
Chop onion,tomato and coriander leaves.
In a pan heat oil and add cumin seeds and asafoetida.
When splutter add chopped onion and fry till transperent.
Add chopped tomatoes and fry again for 2-3 min.
Now add red chilly powder,turmeric powder and salt.
Pour boiled sprouts with fresh coconut.
Allow to boil for 2-3 min.
Mix usal is ready.
Serve with chopped coriander leaves.

July 12th, 2008

Aamboli

Ingredients:

Rice          2 cups
Urid dal    1/2 cup
Oil
Salt

How to make Aamboli:

Soak rice and dal seperately for 4-5 hours.
Grind both in a mixture and mix well.
Add salt and keep aside 6-8 hours for fermentation.
Heat tava and apply oil finely.
Pour one cup of batter and spread lightly.
Aamboli should be thick.
Cover the tava and allow to cook on mid flame.
Now turn aamboli and apply one tsp oil.
Allow to cook another side.
Remove from heat.
Aamboli is ready.
Serve with kalya vatyanyachi aamti or chutney.

July 9th, 2008

Rasam

Ingredients:

Tur dal                        1 cup
Tomato                        1-2
Rasam powder        2-3 tsp
Turmeric powder     1/2 tsp
tamarind pulp          2 tsp
Asafoetida                 1/4 tsp
Mustard seeds         1/2 tsp
Curry leaves                4-5
Coriander leaves      2 tsp
Oi
Salt

 
How to make Rasam:
Cook tur dal in a pressure cooker and smash it finely.
Add 2 cups water,tamarind pulp,turmeric powder,salt, rasam powder and chopped tomatoes.
Keep on flame till tomato cook well.
In a small pan heat oil and add mustard seeds,curry leaves and asafoetida.
Pour this tadka in dal and add finely chopped coriander leaves.
Boil for 2-3 min.
Rasam is ready.
Serve hot with rice.

July 5th, 2008

Mango Pickle

Ingredients:

Raw mangoes         4-5
Red chilly powder 2 tbsp
Turmeric powder  1 tsp
Asafoetida              1/2 tsp
Rai dal                    2 tbsp
Methi powder        1/2 tsp
Oil                            1 cup
Salt
How to make Mango Pickle:

Make mango pieces and apply turmeric powder and salt.
Keep aside for 1 hour.
After 1 hour drain out and discard the water.
Now add asafoetida,rai dal,methi powder,red chilly powder and oil and toss well.
Add more salt and oil if necessary.
Store in a air tight bottle.
After one week it is ready to use.

June 30th, 2008

Sakharbhat

Ingredients:

Basmati rice       2 cups
Sugar                  1&1/2 cups
Cashewnuts      1 tbsp
Raisins               2 tbsp
Ghee                   3 tbsp
Cloves                   6
Tejpatta                 2
Elaichi powder 1/2 tsp
Saffron               1/4 tsp
Orange colour

How to make Sakharbhat:

Wash rice and keep aside for 30 min.
Heat ghee and fry raisins, cloves,tejpatta and cashewnuts for 2 min.
Add rice and fry on low flame for 5 min.
Add hot water and cook till rice is completely done.
Now add sugar,saffron(diluted),elaichi powder and colour.
Mix well and cook for 4-5 min.
Spread 2-3 tsp ghee if necessary.
Sakharbhat is ready.

June 26th, 2008