LadVaibhavi.com

Moong Laddu

Ingredients:

Moong dal            250 gms
Jaggery                200 gms
Grated coconut    1 cup
Groundnut           2 tbsp
Elaichi powder      1 tsp
Ghee                   1 tbsp

How to make Moong Laddu:
In a pan take moong dal and fry on a low flame till golden.
Allow to cool and grind in mixer to make powder.
Roast groundnut,remove the skin and make small pieces.
Fry coconut on low flame and allow it to cool.
Heat a pan and add jaggery.
Allow to melt on low flame for 2-3 min.
Add all ingredients and mix well.
Keep aside for 10 min.
Now make small laddu.
Moong laddu is ready to eat.

July 30th, 2009

Santra Burfi

Ingredients:

Oranges              5-6
Maida               1 tbsp
Sugar               500 gms
Khoya              250 gms
Pure ghee        1 tbsp
Orange colour  1/4 tsp
Elaichi powder  1 tsp
Dry fruits
(optional)          2 tsp

How to make Santra Burfi:

Take good quality of oranges.
Peel the oranges and remove the seeds and skin.
Take only orange pulp and keep aside.
Heat ghee in a kadai and fry maida till golden brown on low flame and keep aside.
Grind khoya in a mixer for a minute.
In a kadai take khoya and sugar and cook on low flame for 2-3 min.
Add orange pulp and colour and mix finely.
Cook again 8-10 min. stirring continuously.
When mixture becomes sticky add maida and mix well.
Add elaichi powder and dry fruits pieces if you want.
Cook the mixture till ghee seperates.
Pour the mixture in a greassed plate and spread evenly.
Allow to cool and cut into small square shape.
Santra burfi is ready.

July 22nd, 2009

Cauliflower Ke Lollypop

Ingredients:

Cauliflower           500 gms
Rice flour             200 gms
Schezuan sauce  1 tbsp
Tandoor colour    1/4 tsp
Oil
Salt

How to make Cauliflower Ke Lollypop:

Take good quality of cauliflower and make florets with long stick.
Apply little salt and keep aside for 10 min.
In a bowl take rice flour,schezuan sauce.tandoor colur and salt.
Add water and make thick batter.
Mix batter finely.
Wash florets and allow to dry.
Heat oil in a kadai and dip florets one by one in batter and fry on medium flame till crispy.
Cauliflower ke lollypop is ready.
Serve with Schezuan Sauce.

July 11th, 2009

Kanchipuram Idli

Ingredients:

Par-boiled rice       2 cups
Rice                       1 cup
Urad dal                 2 cups
Black peppercorns 1 tsp
Cumin seeds          1 tsp
Ginger                     1/2″
Asafoetida              1/4 tsp
Kadipatta leaves      8-10
Green chilly              2-3
Cashewnuts             6-8
Ghee                      1 tbsp
Oil
Salt

How to make Kanchipuram Idli:

Soak both rice and dal seperately for 4 hours.
Wash and grind into a coarse batter.
Add salt and mix finely.
Keep to ferment overnight.
Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.
Make fine paste and add to the idli batter.
Chop green chilly,ginger,asafoetida and kadipatta finely.
And add to the batter with cashewnuts pieces and ghee.
Again mix the batter finely.
Apply oil to idli mould and steam idli for 10-12 minutes or till done.
Serve hot with cocunut chutney.

July 6th, 2009

Varai Bhat

Ingredients:

Varai rice   2 cups
Water        3 cups
Salt

How to make Varai Bhat:

In a pan put water to boil.
Clean and wash varai rice.
When water is starting to boil add washed varai rice and salt.
Cover the pan and allow to cook varai rice on low flame.
Varai bhat will be ready wiithin 5 min.
Serve hot with buttermilk.
Varai rice is mainly prepare in fasting days.

July 2nd, 2009

Paanipuri ki puri

Ingredients:

Maida     2 cups
Rava      1/2 cup
Oil
Salt

How to make Paanipuri ki puri:

In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water.
The dough should be hard.
Cover the bowl and put in a refrigerator for 2 hrs.
After 2 hrs make small balls and roll out small puris very thinly.
You may roll out big thin chapati and then cut small puris with any round shape.
Heat oil in a kadai and deep fry all puris on medium flame.
Allow to cool.
Paanipuri ki puri is ready.
Put in a plastic bag.

June 28th, 2009

Sprouted Mung Curry

Ingredients:

Sprouted mung       250 gm
Onion                         2
Grated coconut       2 cups
Cumin seeds           1 tsp
Mustard seeds        1 tsp
Red chilly powder    1 tsp
Turmeric powder     1/2 tsp
Asafoetida               1/4 tsp
Curry leaves              4-5
Coriander leaves     1 tbsp
Sugar                       1 tsp
Kokum                       1-2
Oil                            1 tbsp
Salt

How to make Sprouted Mung Curry:

To remove skin of sprouted mung put mung in water for 1 hr.
Wash skinless mung finely.
Chop onion and coriander leaves finely.
In a kadai heat oil and add mustard seeds.
When it starts to crackle add curry leaves and finely chopped onion.
Fry onion till transperent.
Now add red chilly powder,turmeric powder and asafoetida.
After 2-3 min add sprouted mung.
Mix finely and add 2-3 cups of water.
Cover the pan and allow to cook.
In a mixer grind a fine paste of coconut and cumin seeds.
Add salt and mix finely.
Add one cup of water to mung if necessary to cook.
Lastly add ground paste,kokum and sugar.
Mix finely and allow to cook more for 4-5 min.
Sprouted mung curry is ready.
Served with finely chopped coriander leaves.

June 20th, 2009

Cabbage Munchurian Balls

Ingredients:

Cabbage                4 cups
Maida                     1 cup
Cornflour                2 tbsp
Garlic cloves             4-5
Red chilly sauce     2-3 tsp
Red colour             1/4 tsp
Oil to fry
Salt

How to make Cabbage Munchurian Balls:

Chop cabbage and garlic finely.
In a cabbage add maida,cornflour,chopped garlic,red chilly sauce,red colour and salt.
Mix finely and add little water to make dough.
The dough should be the consistency of like bhajiya(pakode).
Heat oil in kadai and fry balls.
Cabbage munchurian balls is ready.
Serve hot with Schezuan Sauce

June 14th, 2009

Schezuan Sauce

Ingredients:

Kashmiri red chilly          15-16
Garlic cloves                 1/2 cup
White vinegar               1 cup
Sugar                           2 tsp
Oil                                2 tbsp
Salt

How to make Schezuan Sauce:

Soak red chilly in warm water for 1 hour.
Drain out all the water from the chillies and discard it.
In a mixer take chilly,chopped garlic,sugar and salt.
Make a fine paste using vinegar instead of water.
Heat oil in a pan to smoking point and pour the ground paste.
Mix well and allow to cool.
Put in an air-tight container and refrigerate for further use.
Schezuan Sauce is ready.

June 5th, 2009

Dudhi Chana Dal Sabji

Ingredients:

Dudhi                             250 gm
Chana dal                      2 tbsp
Mustard seeds               1/2 tsp
Cumin seeds                  1 tsp
Asafoetida                      1/4 tsp
Kadipatta leaves               7-8
Ginger                              1/2″
Onion                                 2
Red chilly powder            1 tsp
Turmeric powder             1/4 tsp
Garam masala powder    1 tsp
Coriander leaves             1 tbsp
Fresh coconut                 1 tbsp
Oil                                    2 tbsp
Salt

How to make Dudhi Chana Dal Sabji:

Soak chana dal for 30 min.
Peel and make pieces of dudhi(1″).
In a pan heat oil and add mustard seeds and cumin seeds.
After cracking add asafoetida,kadipatta and ginger.
Fry for a min and then add chopped onion and saute till it turns light brown.
Now add chana dal,red chilly powder,turmeric powder and garam masala.
Add dudhi pieces and mix finely.
Cover the pan for 2-3 min.
Now add salt and mix finely.
Cover again.
Allow to cook dudhi for 4-5 min.
Lastly add finely chopped coriander leaves and scraped coconut.
Dudhi chana dal sabji is ready.
Serve hot with roti or chapati.

3 comments May 22nd, 2009