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Chicken Kabab

Ingredients:

Boneless chicken mince               250 gm
Onion                                                   1
Green chilli ginger garlic paste    2-3 tsp
Coriander leaves                            1 tbsp
Oil
Salt

How to make Chicken Kabab:

First wash chicken mince and drain.
In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves.
Mix well and add salt.
Mix again and make small balls.
Refrigerate for an hour.
Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown.
Serve hot with tomato ketchup.

Add comment March 28th, 2008 Author: Vaibhavi

Kalya Vatyanyachi Aamti

Ingredients:

Black Peas                        1 cup
Coconut                               1/2
Dry Coconut                      1 tbsp
Onions                                  3
Raw rice                            1 tsp
Turmeric Powder             1/2 tsp
Garam Masala Powder  1 tsp
Malvani masala                2 tsp
Curry leaves                       4-5
Asafoetida                        1/4 tsp
Tamarind pulp                 2 tsp
Jaggery                             2 tsp
Coriander Leaves           2 tbsp
Oil                                      1 tbsp
Salt

How to make Kalya Vatyanyachi Aamti:

Soak the black peas in water for atleast 6 hrs.
Boil peas in a cooker ( 6-8 whistles).
Scrap the coconut and chop the onions finely.
In a kadai heat  2 tsp of oil and fry half portion of onions till golden brown.
Now add fresh coconut,dry coconut and raw rice and fry on low flame till light brown.
Allow to cool and make a fine paste using water.
Now in another pan heat oil and add curry leaves then fry onions till transperent.
Add asafoetida,malvani masala and turmeric powder.
Now add boiled black peas with water.
Allow to boil then add tamarind pulp,salt and jaggery.
After few min.add coconut paste and garam masala powder.
Make consistency as you want and allow to boil.
Lastly add chopped coriander leaves.
Kalya vatyanyachi aamti is ready.
Serve with vade or puri.

Add comment March 23rd, 2008 Author: Vaibhavi

Sambar

Ingredients:

Tur dal                                1 cup
Onion                                     1
Tomato                                  1
Brinjal                                    1
Drumstick                             1
Sambar masala powder 1 tbsp
Tamarind pulp                   1 tbsp
Mustard seeds                  1 tsp
Methi seeds                        6-8
Curry leaves                       4-5
Asafoetida                         1/4 tsp
Coriander leaves             1 tbsp
Oil                                        2 tsp
Salt

How to make Sambar:

Wash tur dal and Pressure cook with chopped onion, brinjals, drumstick and 2 cups of water .
Now add chopped tomato, tamarind pulp, sambar masala powder and salt.
Add water and allow to boil.
In a small pan heat oil and fry the mustard seeds,methi seeds, curry leaves and asafoetida until the mustard seeds crackle.
Pour this tadka in dal mixture and simmer for 10 minutes.
Lastly add chopped coriander leaves.
Serve hot with idli or dosa.

Add comment March 19th, 2008 Author: Vaibhavi

Kobi Chanadal Sabji

Ingredients:

Cabbage                 250 gm
Chanadal                1 tbsp
Green chilly              2-3
Kadipatta leaves     4-5
Mustard seeds      1 tsp
Turmeric powder  1/4 tsp
Grated coconut      1 tbsp
Coriander leaves  1 tbsp
Sugar                      1/2 tsp
Oil                             2 tsp
Salt

How to make Kobi Chanadal Sabji:

Soak chanadal in water for 20 min.
Chopped cabbage,green chilly and coriander leaves.
In a pan heat oil and add mustard seeds.
When the mustard seeds splutter add gren chilly and kadipatta.
Add chanadal and fry for 2-3 min.
Now add chopped cabbage,turmeric powder and salt.
Mix well and cover the pan and allow to cook on a low flame for 4-5 min.
Lastly add coriander leaves,grated coconut and sugar.
Cook again for a min.
Kobi chanadal sabji is ready.

Add comment March 15th, 2008 Author: Vaibhavi

Mori Masala

Ingredients:

Mori fish                                 1
Coconut                                1/2
Onion                                     2-3
Malvani masala                 2 tsp
Turmeric powder              1/2 tsp
Ginger                                    1/2″
Garlic cloves                         4-5
kokum                                    2-3
Garam masala powder  1/2 tsp
Coriander leaves             1 tbsp
Oil                                        3 tbsp
Salt

How to make Mori Masala:

Make pieces of mori and clean it.
Apply turmeric powder,malvani masala,one and half chopped onion and salt.
Keep aside for 30 min.
In a kadai heat 1 tbsp oil and fry one and half onion till light brown.
Now add ginger pieces,garlic cloves and grated coconut.
Fry on a low flame till light brown.
Make a fine paste in a mixer using sufficient water.
Now in a another pan heat 2 tbsp oil and fry marinated mori for 2-3 min.
Cover the pan and allow to cook on a low flame for 4-5 min.
Now add coconut paste,kokum and garam masala powder.
Allow to boil on a mid flame.
Lastly add coriander leaves and remove the heat.
Mori masala is ready.
Serve with rice,chapati and chopped onion.
 

Add comment March 11th, 2008 Author: Vaibhavi

Pineapple Shake

Ingredients:
 
Pineapple        1
Cold Milk        2 cups 
Sugar            1 cup
Essence       2 drops

How to make Pineapple Shake:

Peel the pineapple.remove black part and make small pieces.
Grind in a blender and filter it.
In above juice add milk,sugar,essence and whip.
Serve in a tall glass with some crushed ice.

Add comment March 7th, 2008 Author: Vaibhavi

Bhendi Fry

Ingredients:

Bhendi                      250 gms
Besan                       2 tsp
Red chilly powder  1 tsp
Chaat masala        1 tsp
Lemon juice           1/2 tsp     
Salt

How to make Bhendi Fry:

Wash bhendi and give cut them vertically.
Mix all the ingredients (except chat masala) and keep aside for 1 hr.
Now deep fry the bhendi.
Lastly sprinkle the chat masala on it.
Bhendi fry is ready.

Add comment March 4th, 2008 Author: Vaibhavi

Sambar Masala Powder

Ingredients:

Red chilly(whole)      1 cup  
Chana dal                  1/2 tbsp
Urad dal                     1/4 tbsp
Coriander seeds       2 tbsp
Cumin seeds            1/2 tbsp
Mustard seeds          1/2 tbsp
Methi seeds               1/4 tbsp
Pepper corns             1/4 tbsp
Asafoetida                  1 tsp
Turmeric   powder    1/2 tsp
Cloves                            10
Cinnamon sticks           4
Oil                                 1 tsp
 

How to make Sambar Masala Powder:

Fry mustard seeds and asafoetida in little oil.
Fry other remaining ingredients one by one.
Mix all and make a fine powder.
Store in a air tight container.
Sambar masala powder is ready to use for dosa and idli.

Add comment March 1st, 2008 Author: Vaibhavi

Dink Ke Laddu

Ingredients:

Wheat flour                3 cups
Dink                            4 tbsp
Powdered sugar      2 cups
Elaichi powder         1 tsp
Ghee

How to make Dink Ke Laddu:

Deep fry the dink in hot ghee one tablespoon at a time till the pieces puff up.
Allow it to cool and press them little.
Heat the 1 cup of ghee in a pan, and roast the wheat flour and roast it on a low flame till golden brown.
Allow to cool.
Add the powdered sugar, fried dink and elaichi powder to the roasted wheat flour and mix well.
Use ghee if necessary.
Roll the laddu.

Add comment February 27th, 2008 Author: Vaibhavi

Golpapdi

Ingredients:

Wheat flour        3 cups
Jaggery              2 cups
Elaichi powder 1 tsp
Ghee                  8 tbsp
Milk                     2 tbsp
White sesame 1 tbsp

How to make Golpapdi:

Sprinkle the roasted white sesame on a greased thali and Keep aside.
Heat the ghee in a pan and add the wheat flour.
Fry it till golden brown in colour.
Remove from the flame and add grated jaggery, hot milk and elaichi powder.
When the jaggery melts mix the mixture finely.
Pour it into the already greased thali with white sesame and spread it evenly.
Cut into square and allow to cool.
Golpapdi is ready.

Add comment February 23rd, 2008 Author: Vaibhavi