LadVaibhavi.com

Ambadyache Raite

Ingredients:

Ambade                      5-6
Fresh coconut        3 cups
Jaggery                  2 cups
Cumin seeds         1 tsp
Red chilly powder  1 tsp
Turmeric powder   1/2 tsp
Mustard seeds      1 tsp
Oil                           2 tsp
Salt

How to make Ambadyache Raite:

Remove the skin of ambade.
Wash and keep aside.
In a mixer take coconut,cumin seeds,red chilly powder and turmeric powder.
Grind a paste with enough water.
Heat oil in a kadai and add mustard seeds.
When seeds are starting to flutter add ambade.
Fry ambade for two minutes in a oil.
Add coconut paste and mix well.
After 2-3 minutes add salt and jaggery.
Allow to cook on a low flame till thick consistancy.
Ambadyache raite is ready.
Serve with chapati,roti or bhakri.

December 5th, 2010

Sitaphal Ice Cream

Ingredients:

Sitaphal                 2-3
Milk                     500 ml
Milk powder    150 gm
Fresh cream    60 gm
Sugar                  1 cup
Vanilla essence

How to make Sitaphal Ice Cream:

Remove seeds of  sitaphal.
Mix all ingredients.
Sugar should be dissolve.
Keep mixture in refrigerator to set.
After one hour remove mixture from refrigerator.
Run the mixture in a mixer for a min.
Pour the mixture in a tray.
Set the mixture again in refrigerator for 3-4 hours.
Sitaphal  ice cream is ready.

November 17th, 2010

Gharge

Ingredients:

Red pumpkin          400 gms
Jaggery                    400 gms
Wheat flour
Salt
Oil

How to make Gharge:

Wash pumpkin remove seeds and grate.
In a pan cook grated pumpkin on a low flame for 2-3 min.
Add grated jaggery and switch off the gas.
Mix finely.
When jaggery melted completely add wheat flour.
Add salt and knead dough.
Don’t use water.
Heat oil in a kadai.
Roll out small puris.
Fry all puris in a hot oil till golden brown.
Gharge is ready to eat.

September 16th, 2010

Ginger Garlic Paste

Ingredients:

Ginger              100 gms
Garlic cloves 20-25

How to make Ginger Garlic Paste:

Peel the garlic cloves finely.
Wash ginger finely and make small pieces.
In a mixer grind together to make a fine paste.
Add little water if necessary.
Keep in a bottle for use.

August 28th, 2010

Kulthachi Peethi

Ingredients:

Kuleeth flour 1 cup
Onion small 1
Green chilly 1-2
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp
Salt

How to make Kulthachi Peethi:

Chop onion,green chilly and coriander leaves finely.
In a pan heat oil and fry green chilly and onion for 2-3 min.
Add 2-3 cups of water and allow to boil.
Add kuleeth flour,turmeric powder,coconut,coriander leaves and salt.
Allow to cook on low flame.
Stir continueously.
Cook peethi for 4-5 min.
Keep consistency as you wish.
Kulthachi peethi is ready.
Serve hot with rice or bhakri.

August 18th, 2010

Dal Dhokli

Ingredients for Dal:

Tur dal 2 cups
Onion (small) 1
Tomato(small) 1
Ginger garlic paste 2 tsp
Green chilly 3-4
Curry leaves 4-5
Hing 1/2 tsp
Cumin seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Ghee 2 tbsp
Salt

Ingredients for Dhokli:

Wheat flour 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Carom seeds (Ova) 1/2 tsp
Asafoetida 1/2 tsp
Oil 2 tsp
Salt

How to make Dal:

Soak dal for 30 min.
In a pan heat ghee and add cumin seeds.
When jeera started to splutter add chopped green chilly and curry leaves.
Now add finely chopped onion and fry till golden brown.
Now add hing,red chilly powder, turmeric powder and ginger garlic paste.
Saute for a min.
Add finely chopped tomato.
Fry this masala till oil seperates.
Now add soaked dal with water in this masala.
Cook dal in a pressure cooker (4-6 whistles).
Remove from the cooker.
Add salt and boil.
Keep aside.

How to make Dhokli:
In a katori take all ingredients of dhokli.
Knead a stiff dough using little water.
Roll out chapati of the dough.
Cut into square pieces.

How to make Dal Dhokli:

Add all the pieces into cooked dal.
Boil dal for 10-12 min on low flame.
Dal dhokli is ready.
Serve hot dal dhokli garnish with green coriander leaves.

July 28th, 2010

Sprouted Moong Ki Usal

Ingredients:

Sprouted moong 2 cups
Green chilly 4-5
Jeera 1 tsp
Kadipatta leaves 4-5
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Oil 2 tsp
Salt

How to make Sprouted Moong Ki Usal:

Chop green chilly and coriander leaves finely.
In a pan heat oil and add jeera.
When jeera started to splutter add green chilly and kadipatta leaves.
Fry for a minute and then add sprouted moong.
Mix finely.
Add 2 cups of water and allow to cook.
Add salt and cook again for 2-3 min.
Add little water if necessary.
Lastly add coconut and coriander leaves.
Sprouted moong usal is ready.

July 15th, 2010

Dal Soup

Ingredients:

Tur dal 1/2 cup
Green peas 1 tbsp
Carrot 1
Cornflour 2 tsp
Black pepper powder 1/2 tsp
Salt

How to make Dal Soup:

Pressure cook the dal with vegetables.
After cool down remove the vessel.
Take out all vegetables.
In another pan smash the vegetables finely.
In this add cooked dal water.(not dal)
Use cook dal for another dish.
Mix finely.
Put the pan on low flame.
Now add salt and black pepper powder.
In a katori take cornflour and 1/4 cup of water.
Mix finely and add in above mixture.
Keep stirring.
Cook till soup consistency.
Dal soup is ready.
Enjoy!

July 7th, 2010