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Vaalache bhirde

Ingredients:

 Sprouted vaal                            1/4 kg
 Onion                                             2
 Coconut                                      1 cup
 Cumin seeds                            1 tsp
 Mustard seeds                          1 tsp
 Asafoetida                                  1/4  tsp
 Kashmiri red chilly powder     1 tsp
 Turmeric powder                      1/2  tsp
 Coriander leaves                      1/2  cup
 Sugar                                           1 tsp
 Kokum                                          2-3
 Salt
 Oil

How to make vaalache bhirde:

Remove skin of sprouted vaal. wash and cook in a pressure cooker.(5 whistles)
Chop onion and coriander leaves.
Grate coconut and make fine paste in a mixture by using  water.
In a pan heat oil add mustard seeds and cumin seeds.
Then add onion and fry till golden.
Now add asafoetida,red chilly powder,turmeric powder and salt.
Now pour cooked vaal and mix well.
When it starts boiling add coconut paste,sugar and kokum.
Remove from the gas after 2-3 min.
Vaalache bhirde is ready.enjoy with chapati or bhakari. 

Add comment January 9th, 2007 Author: Vaibhavi

Appe

Ingredients:
Raw rice                 2 cups
Urad dal                 1/2 cup
Onion                        2
Green chilly              2
Soda bi carb         1/2 tsp
Turmeric powder 1/2 tsp
Kaju (crushed)     1 tbsp
Coriander leaves
Salt
Oil

How to make appe:

Soak rice and dal in water seperately for 4-5 hours.
Grind in a mixture and make a batter.keep aside for 4 hours.
Cut onions,green chillies and coriander leaves.
Add all ingredients in a batter and mix well.
Heat and grease appe mould and pour spoonful batter in it.
Cover the vessel and cook for 2-3 min on low flame.
Turn the appe and again cook for 2-3 min.
Appe should be golden brown.

Add comment January 5th, 2007 Author: Vaibhavi

Nankatai biscuits

Ingredients:

Maida                   500 gms
Powder sugar    250 gms
Dalda or ghee    250 gms
Elaichi powder   2 tsp
Kaju
How to make nankatai biscuits:

In a big bowl take ghee and beat it.
Add powder sugar and mix it properly.
Now make proper dough by adding maida spoon by spoon.
Lastly add elaichi powder.
Make small balls and flatten them.
Place half kaju on the top.
Bake in oven for 15-20 min till golden brown.

Add comment January 5th, 2007 Author: Vaibhavi

Methi laddu

Ingredients:

Methi seeds            1 tbsp
Wheat flour              1 kg
Ghee                         200 gm
Sugar (powder)       1 kg
Dry fruits(optional)
Elaichi powder         1 tsp

How to make methi laddu:
Fry methi seeds for 2-3 min on low flame without oil.
Make powder in a mixture.
In a pan heat ghee and fry wheat flour on a low flame till golden brown.
Remove from pan and allow to cool.
Add methi powder,sugar powder,chopped dry fruits and elaichi powder.
Mix well and make small small laddus.

Add comment January 2nd, 2007 Author: Vaibhavi

Sabudana vada

Ingredients:

Sabudana          2 cups
Potato                  4-5
Peanuts             1 cup
Green chilly         2-3
Jeera powder   1 tsp
Coriander leaves
Salt
Oil
How to make sabudana vada:

Wash sabudana and soak in water for atleast 4-5 hrs.
Boil potato in a pressure cooker.
Fry peanuts, remove skin and crush it.
Drain sabudana add mashed potato,crushed peanuts,finely chopped green chilly,jeera powder,chopped coriander leaves and salt.
Mix finely. make balls and press them little and fry in oil till golden brown.
Enjoy with green chutney, or tomato ketchup.

Add comment December 30th, 2006 Author: Vaibhavi

Sabudana khichadi

Ingredients:

Sabudana              200 gm
Peanuts                 100 gm
Cumin seeds       1 tsp
Green chilly               2-3
Kadipatta                   5-6
Ghee or oil             1 tbsp
Coconut                  1 tbsp
Sugar                      1 tsp
Coriander leaves  1 tbsp
Salt
How to make sabudana khichadi:

Wash sabudana and soak in water for atleast 2 hrs.
Fry peanuts,remove skin and grind in mixture just for 1/2 min.
In a pan heat oil or ghee.add cumin seeds.
When they crackle, add kadipatta and green chilly.fry for 1 min.
Now add sabudana,crushed peanuts,sugar and salt.
Mix well.cover the pan and cook khichadi for 2-3 min over the slow flame.
Lastly add grated coconut and chopped coriander leaves.
Mix finely and again cook for 2-3 min.
Sabudana khichadi is ready to eat.

Add comment December 30th, 2006 Author: Vaibhavi

Jeera rice

Ingredients:
Rice                2 cups
Jeera              1 tsp
Ghee              1 tsp
Lemon juice 1 tsp
Salt

How to make jeera rice:

Wash rice and keep aside.
In a pan heat ghee and add jeera.
When they crackle,add rice and pour hot water.
Add salt and lemon juice.
Cook over a medium flame till they are cooked.
Jeera rice is ready.serve hot with dal fry.

Add comment December 26th, 2006 Author: Vaibhavi

Kanda bhajiya

Ingredients:

Onion                        1/2 kg
Besan                       1/4 kg
Jeera powder          1 tsp
Whole coriander     1 tsp
Red chilly powder   1 tsp
Green chilly                 2
Ginger garlic paste 1 tbsp
Soda bi carb             1/2 tsp
Salt
Coriander leaves
Oil for fry

How to make kanda bhajia:

Cut onions in slices. apply salt and keep aside for 20 min.
After 20 min add jeera powder,crushed whole coriander,red chilly powder,chopped green chilly,ginger garlic paste,soda and coriander leaves.
Now add besan and slowly slowly.
Heat oil in kadai and fry bhajiya till golden brown.
Serve with tomato ketchup.

Add comment December 26th, 2006 Author: Vaibhavi

Solkadhi

Ingredients:

Coconut            1/2
Kokum                8
Garlic cloves      4
Green chilly        1
Water              3 cups
Salt
Coriander leaves
How to make solkadhi:

Soak kokum in little water for some time.
Scrape coconut add garlic cloves, green chilly and grind in mixture with warm water.
Strain coconut milk with the help of muslin cloth.add water if necessary and again strain it.
Now add salt and coriander leaves.
Solkadhi is ready.

Add comment December 22nd, 2006 Author: Vaibhavi

Smoke chicken

Ingredients:

Broiler chicken                       1 kg.
Onion                                       4 chopped
Ginger garlic paste               1 tbsp.
Red chilly powder                  2 tsp.
Turmeric powder                   1/2 tsp.
Curd                                         1 bowl
Red colour                              1/8 tsp
Garam masala powder        1 tsp
Salt
Oil                                             2 tbsp.
Koyla (coal)                                2
Ghee                                        2 tsp.
Coriander leaves
How to make smoke chicken:

First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour.
After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min.
Add red chilly powder,turmeric powder and fry for one min.
Now pour marinated chicken in pan and allow to cook.
When oil  started to seperate  from the mixture add garam masala powder.
Burn koyla on gas.
When koyla burn fully put this koyla in small katori.
Now keep this katori in  ready chicken and pour 2 tsp ghee on koyla.
Cover the pan immediately.
After 2-3 min remove koyla’s katori.  and again cover the pan.
Garnish with coriander leaves.
Smoke chicken is ready.serve with chapati or roti.
 

Add comment December 22nd, 2006 Author: Vaibhavi