LadVaibhavi.com

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

Rava Thalipeeth

Ingredients:

Rava                       2 cups
Green chilly            1-2
Ginger                      1″
Fresh coconut      1/2 cup
Sugar (optional)   2-4 tsp
Coriander leaves
Oil
Salt
How to make Rava thalipeeth:

Mix rava with 1 cup of water and add sugar,salt and soak for 30 min.
Now add finely chopped green chilly,ginger,coriander leaves and fresh coconut.
Mix well.
Make 4 equal balls.
On plastic paper roll out one ball with the help of your fingers.
In a non stick tava heat little oil and fry this thalipeeth by one side.
Add more oil. thalipeeth should be crispy.
After 2-3 min turn it and fry another side.
Enjoy hot thalipeeth with dahi.

June 15th, 2008

Rasam Powder

Ingredients:

Chana dal                1 cup
Urad dal                   1 cup
Kashmiri red chilly 10-15
Cumin seeds          1 tbsp
Coriander seeds    1 tbsp
Black peppercorns 1 tsp
Asafoetida                1 tsp
How to make Rasam powder:

In a kadai fry ingredients one by one without oil.
Allow to cool lightly and make powder in a mixer.
Keep in a airtight bottle.

June 10th, 2008

Mango Sheera

Ingredients:

Rava                  1 cup
Mango                  1
Sugar                 1/2 cup
Ghee                  1/4 cup
Milk                     1 cup
Water                  1 cup
Kaju-kismis       1 tsp
Elaichi powder  1/2 tsp
How to make Mango Sheera:

Mix water and milk and put to boil.
Peel mango and cut in cubes.
Heat ghee in a pan and fry rava till light golden over the low flame.
Add boiled milk and water and cover the pan for 2 min.
Now add sugar,kaju-kismis,elaichi powder and mango cubes.
Mix well and again cover the pan for 2-3 min.
Mango sheera is ready.

June 5th, 2008

Dalia Kheer

Ingredients:

Dalia (lapsi)        1/2 cup
Sugar                   1 cup
Ghee                    1/4 cup
Milk                       2 cup
Water                    2 cup
Eliachi Powder   1/2 tsp
Kismis                   8-10
How to make Dalia Kheer:

In a pan heat ghee and fry dalia over low flame till light golden.
Add hot water and milk.
Allow to cook for 4-5 min.
Then add sugar and kismis.
Add water or milk if necessary.
Lastly add elaichi powder and mix well.
Dalia kheer is ready.

June 1st, 2008

Aaloo Palak

Ingredients:

Spinach                   2 bunch
Potatoes                   4-5
Green chilly              2-3
Cumin seeds         1 tsp
Kasoori methi        1/4 tsp
Whole red chillies   4-5
Ginger                        2″
Sugar                       1 tsp
Ghee                       1/2 cup
Salt
How to make Aaloo Palak:

Washed and chopped palak finely.
Boiled potatoes, peeled and chopped.
Heat the ghee in a pan and add cumin seeds, whole red chillies .
Add the ginger, green chilly pieces and saute it till light brown.
Now add potato pieces and fry on high flame till brown.
Add chopped spinach,salt and sugar and mix well.
Allow to cook over high flame till the spinach is tender and excess water has dried.
Aloo Palak is ready.
Serve with roti or chapati.

May 26th, 2008

Lapsi

Ingredients:

Lapsi (dalia)     100 gm
Sugar                 100 gm
Ghee                  4-5 tbsp
Elaichi powder 1 tsp
Kaju-kismis      2 tsp
Milk                     1 cup
Water                 1 cup
Salt                     1/4 tsp

How to make Lapsi:

In a pan mix water and milk and put to boil.
In a kadai heat ghee and fry dalia(lapsi) on low flame till golden brown.
Add salt, boiled milk and water.
Allow to cook dalia on low flame.
Dalia takes some time to cook.
Add hot water or milk if necessary.
Now add sugar,elaichi powder and kaju kismis.
Cover the pan and cook on low flame for 2-3 min.
Lapsi is ready.
Serve hot with tea.

May 16th, 2008

Mango Sasav

Ingredients:

Mangoes                     4
Coconut                  2 cups
Jeera                       1 tsp
Mustard seeds       1 tsp
Turmeric powder   1/4 tsp
Red chilly powder  2 tsp
Black peppercorns     8
Jaggery                    1/2 cup
Tamarind pulp        1-2 tsp
Oil                             1 tsp
Salt
How to make Mango Sasav:

Wash,peel and cube mangoes.
Dry roast 1/2 tsp mustard seeds in a pan till they crackle.
Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns.
Heat oil and add 1/2 tsp mustard seeds and allow to crackle.
Now pour the grind paste.
Add jaggery, tamarind pulp, salt, mango pieces and 1 cup of water.
Bring to a boil and simmer till all the water dries out.
Add more jaggery if necessary.
Serve hot with rice.

May 12th, 2008