LadVaibhavi.com

Coconut Burfi

Ingredients:

Coconut               1
Sugar                300 gm
Ghee                 150 gm
Elaichi powder 2 tsp
Lemon colour  1/4 tsp
How to make Coconut Burfi:

Grate coconut finely.
In a kadai heat ghee and add grated coconut.
Now add sugar and mix well.
Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.
Add colour and elaichi powder. mix well.
Grease a thali with ghee and turn over the mixture of coconut on it.
Spread it evenly on the thali.
Allow to cool then cut into pieces.

August 26th, 2007

Naralibhaat

Ingredients:

Rice                    2 cups
Ghee                  3/4 cup
Coconut                 1
Jaggery              2 cups
Cloves                   4
Kaju                    8-10
Kismis                 10
Keshar colour 
Elaichi powder 1 tsp
Salt

How to make Naralibhaat:

Wash rice and keep aside for 30 min.
Scrap coconut and grate jaggery finely.
Boil 3 cups of water.
In a pan heat ghee and add cloves.
Then add rice and fry on a low flame for 4-5 min.
Add boiled water and allow to cook on low flame.
Now add colour,kaju,kismis,salt,coconut and jaggery.
Cover and cook till done.
Spread elaichi powder and mix well.
Remove from the gas after 2-3 min.
Naralibhaat is ready.

August 26th, 2007

Sabudana kheer

Ingredients:

Sabudana          2 tbsp
Milk                     4 cups
Sugar                 1 cup
Elaichi powder 1 tsp
Water                 2 cups

How to make Sabudana Kheer:

In a pan soak sabudana in water for 1 hour.
Place this pan on gas add water if necessary and allow to cook for 4-5 min on low flame.
Add milk & sugar and boil again for 2-3 min on low flame.
Lastly add elaichi powder and serve hot.

August 25th, 2007

Sarson ka Saag

Ingredients:

Sarson leafy vegetable   2 bundles
Palak                                 1 bundle
Onion                                     2
Ginger                                   1″
Garlic cloves                        4
Green chillies                     2-3
Tomatoes                           2-3
Makki flour                        1 tbsp
Red chilly powder           1 tsp
Garam masala powder 1/2 tsp
Turmeric powder            1/2 tsp
Mustard seeds                1/2 tsp
Methi seeds                       5-6
Ghee
Salt

How to make Sarson Ka Saag:

Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min.
Cool and grind coarsely.
Add some makki ka aata and boil this without covering the pan until all the liquid dries up.
In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds.
Then add chopped onions, ginger, garlic and salt .
Fry well and add above saag.
Mix well and simmer for 2-3 min.
Sarson ka saag is ready.
Enjoy Sarson ka Saag with Makai ki Roti.

August 22nd, 2007

Makai ki roti

Ingredients:

Makai flour    500 gms
Ajwain           25 gms
Methi leaves 1/4 bunch
Spring onions    2
Warm milk
Ghee
Salt

How to make makai ki roti:

Chop methi leaves and spring onion.
In a big bowl take makai flour and add 1 tsp ghee,salt,ajwain,chopped methi leaves and spring onion.
Knead dough with warm milk and keep aside for 5 min.
Make balls and pat it on a plastic paper like a bhakri.
Fry this roti on a hot tava with ghee. Makai ki roti is ready.
Enjoy hot Makai ki roti with sarson ka saag and butter.

August 18th, 2007

Modak

Ingredients:

Rice flour                     2 cups
Water                           1&1/2 cup
Coconut large                1
Jaggery                         2 cups
Elaichi powder            1 tsp
Haldi leaves(optional)  2-3
Ghee
Salt

How to make modak:

In a pan take fresh grated coconut and jaggery.
Mix well and cook on low flame upto dry.
Add elaichi powder and keep aside.
In another pan boil water and add 1 tsp ghee, rice flour and salt.
Cook on low flame for 2-3 min.
Allow to cool for 2-3 min, then knead the dough finely.
Use little ghee while kneading.
Make small balls and roll out small puris.
Stuff the coconut, jaggery mixture in each puri and give shape of modak.
You can also use modak mould.
In a idli pan place haldi leaves and steam all modak for 10 min.
Modak is ready.

August 15th, 2007

Patole (Paangi)

Ingredients:

Rice flour           1cup
Milk                     4 tbsp
Grated coconut 1 cup
Grated jaggery  1&1/2 cup
Elaichi powder 1 tsp
Haldi leaves        6-8
Salt

How to make patole:

In a pan take fresh grated coconut and jaggery.
Mix well and cook on low flame upto dry.
Add elaichi powder and keep aside.
In another pan boil milk and add 1 tsp ghee, rice flour and salt.
Cook on low flame for 2-3 min.
Knead the dough finely and make small balls..
Spread the batter on haldi leaf evenly in the shape of leaf.
Stuff the coconut and jaggery mixture.
Fold the leaf in middle and wrapp the leaf with the thread from outside.
put all the patole in idli pan and steam for 10 min.
Allow to cool for 5 min.then remove the leaves.
Serve with pure ghee.

August 12th, 2007

Baingan Potato Curry

Ingredients:

Baingan                            5-6
Potato                                 2
Tomato                               1
Onion                                2-3
Grated coconut               1/2
Red chilly powder           2 tsp
Turmeric powder            1/4 tsp
Garam masala powder 1/2 tsp
Coriander leaves            1 tbsp
Oil                                       2 tbsp
Salt

How to make Baingan Potato Curry:

Make the pieces of baingan,potato and tomato.
Chop the onion and coriander leaves finely.
In a kadai heat 1 tbsp oil and fry half portion of onion till brown.
Then add grated coconut and fry again till light brown on low flame.
Keep aside for 10 min then grind in a mixer.
In a pan heat 1 tbsp oil and fry onion till transperent.
Then add tomato and baingan pieces.
Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder,.
Add 2 cups of water and allow to cook on low flame.
Add salt and again cook for 2-3 min.
Lastly add coconut paste and coriander leaves.
Baingan potato curry is ready.
Serve with hot rice.

August 9th, 2007