Ingredients:
Corn flakes 200 gms
Peanuts 50 gms
Rosted chana dal 50 gms
Mustard seeds 2 tsp
Red chilly powder 2-3 tsp
Turmeric powder 1/2 tsp
Curry leaves 8-10
Sugar 2 tsp
Oil to fry
Salt
How to make Corn Flakes Chivda :
In a kadai heat oil and deep fry corn flakes till crisp.
Remove from oil and drain.
Heat 4 tbsp of oil in another pan and add mustard seeds.
When seeds start to splutter add curry leaves.
Now on low flame add peanuts,chana dal,red chilly powder,turmeric powder,sugar and salt.
Mix finely.
Lastly add fried corn flakes.
Toss finely.
Corn flakes chivda is ready.
October 20th, 2011
Author: Vaibhavi
Ingredients:
Wheat flour 2 cups
Green garlic 1 bunch
Oil
Salt
If green garlic is not available then use 1/2 cup of green coriander leaves and 20-25 garlic cloves.
How to make Garlic ke Parathe:
Chop green garlic finely.
In a big katori take wheat flour,chopped green garlic,2 tsp oil and salt.
Knead into dough finely with warm water.
Keep aside for 10 min.
Roll out all the parathas.
Heat the tava.
Cook each paratha both the sides till golden brown with oil.
Cook all the parathas in the same way.
Garlic ka paratha is ready.
Serve hot with any sabji.
September 13th, 2011
Author: Vaibhavi
Ingredients:
Sukha javala 1 cup
Onion 2
Tomato 1
Grated coconut 1 tbsp
Red chilly powder 1 tsp
Green coriander leaves 1 tbsp
Oil 2 tsp
Salt
How to make Javala Koshimbir :
First clean and wash the javala.
Remove water completely.
Take tava and heat oil.
Fry washed javala on low flame till crispy.
Remove from the heat and keep aside.
Now chop onion,tomato and green coriander leaves finely.
Add red chilly powder and salt.
Mix finely.
Lastly add fried javala and mix again.
Javala koshimbir is ready.
Serve with roti.
August 26th, 2011
Author: Vaibhavi
Ingredients :
For Gole (Pakode) :
Besan 1 cup
Onion 2
Ginger garlic paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Grated coconut 1 tbsp
Green coriander leaves 1 tbsp
Salt
For Aamti
Grated coconut 1 cup
Whole kashmiri chilly 4 or 5
Coriander seeds 1 tsp
Turmeric powder 1/4 tsp
Salt
Tamarind pulp 1 tbsp
For Tadka :
Garlic cloves 2 or 3
Oil 2 tsp
How to make Golyachi Aamti :
In a mixer take aamti ingredients and make a fine paste. Keep aside.
Chop onion and green coriander leaves finely.
In a dish take gole ingredients and mix finely. Add little water and make gole (pakode).
In a pan, heat 2 tsp oil and add chopped garlic cloves. Fry garlic cloves till light brown.
Now pour ground coconut paste. Allow to boil.
Add gole (pakode) one by one. Allow to cook on a low flame.
Add 1 cup of water for cook the gole.
Cook on a low flame for 4-5 min.
Add salt if necessary.
Golyachi aamti is ready.
Serve hot with rice.
July 30th, 2011
Author: Vaibhavi
Ingredients:
Besan 1 cup
Onion small 2
Green chilly 2-3
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp
Salt
How to make Besan 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 4 cups of water and allow to boil.
Add besan,turmeric powder,coconut,coriander leaves and salt.
Allow to cook on low flame.
Stir continueously.
Cook peethi for 5 min.on low flame.
Besan peethi is ready.
Serve hot with rice or chapati.
July 9th, 2011
Author: Vaibhavi
Ingredients:
Bread slices 4
Green chutney 2 tbsp
Butter
Chat masala
How to make Green Sandwich:
Cut the edge of slices.
Apply butter on the slices.
Spread green chutney on the slices.
Now sprinkle chat masala.
Cover the slices and press a little.
Cut into triangle.
Green sandwich is ready.
June 29th, 2011
Author: Vaibhavi
Ingredients:
For Jamun:
Khoya 250 gms
Maida 4 tbsp
Sugar (powder) 2 tbsp
Ghee to fry
For Syrup:
Sugar 300 gms
Water 1 Lt
Elaichi powder ¼ tsp
How to make Kala Jamun:
In a pan take 300 gms sugar and add 1 lt water.
Keep on a low flame to boil.
Remove impurities if floats on top.
Boil the sugar syrup till one string consistency.
Add elaichi powder.
In a dish take khoya,maida and sugar.
Mix well and knead into a firm dough.
Use ghee if require.
Divide portion into equal parts.
Roll into rounds.
In a kadai heat ghee and fry all jamuns on a low flame till dark brown in colour.
Add to the warm sugar syrup.
Soak for 1 hour.
Kala jamun is ready.
June 2nd, 2011
Author: Vaibhavi
Ingredients:
Bhopla 250 gms
Gavar 150 gms
Onion 1
Mustard seeds 1/2 tsp
Kadipatta leaves 4-5
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Oil 2 tsp
Salt
How to make Bhopla Gavar Sabji::
Clean the gavar and make small pieces.
Remove all seeds of bhopla and cut into square pieces.
Chop finely onion and coriander leaves.
Heat oil and add mustard seeds.
When seeds starting to splutter add kadipatta and onion.
Fry onion till transparent.
Now add gavar.
Fry gavar for 2-3 min.
Now add red chilly powder and turmeric powder.
Cover the pan and allow to cook on low flame for 2 min.
Now add bhopla and mix well.
Cook again on low flame for 4-5 min or till done.
Remove water completely.
Lastly add coconut and chopped coriander leaves.
Bhopla gavar sabji is ready.
Serve with chapati.
May 4th, 2011
Author: Vaibhavi
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