Ingredients:
Phudina 1 bunch
Coriander leaves 1/4 bunch
Ginger 1/2 ”
Onions 2
Lemon juice 1 tsp
Green chillies 5
Sugar 1 tsp
Salt
How to make Pudina Chutney:
Chop pudina,onion and coriander.
In a mixer grind all ingredients using little water in a mixer.
Pudina chutney is ready.
September 4th, 2007 Author: Vaibhavi
Ingredients:
Bottle gourd pieces 1/2 cup
Cabbage 1/2 cup
Carrot 2
French beans 4
Butter 1 tsp
Fresh cream 2 tbsp
Salt
Pepper
How to make Mix Veg Soup:
Grate cabbage and carrot.
Keep aside 2 tsp grated carrot.
Make pieces of bottle gourd and french beans.
Cook all vegetables in pressure cooker.
Then blend in mixer and strain.
In a pan heat butter and add blended vegetables.
Add water to make consistency.
Now add grated carrot and salt.
Allow to boil.
Serve hot with fresh cream and crushed pepper.
August 31st, 2007 Author: Vaibhavi
Ingredients:
Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Lemon colour 1/4 tsp
How to make Coconut Burfi:
Grate coconut finely.
In a kadai heat ghee and add grated coconut.
Now add sugar and mix well.
Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.
Add colour and elaichi powder. mix well.
Grease a thali with ghee and turn over the mixture of coconut on it.
Spread it evenly on the thali.
Allow to cool then cut into pieces.
August 26th, 2007 Author: Vaibhavi
Ingredients:
Rice 2 cups
Ghee 3/4 cup
Coconut 1
Jaggery 2 cups
Cloves 4
Kaju 8-10
Kismis 10
Keshar colour
Elaichi powder 1 tsp
Salt
How to make Naralibhaat:
Wash rice and keep aside for 30 min.
Scrap coconut and grate jaggery finely.
Boil 3 cups of water.
In a pan heat ghee and add cloves.
Then add rice and fry on a low flame for 4-5 min.
Add boiled water and allow to cook on low flame.
Now add colour,kaju,kismis,salt,coconut and jaggery.
Cover and cook till done.
Spread elaichi powder and mix well.
Remove from the gas after 2-3 min.
Naralibhaat is ready.
August 26th, 2007 Author: Vaibhavi
Ingredients:
Sabudana 2 tbsp
Milk 4 cups
Sugar 1 cup
Elaichi powder 1 tsp
Water 2 cups
How to make Sabudana Kheer:
In a pan soak sabudana in water for 1 hour.
Place this pan on gas add water if necessary and allow to cook for 4-5 min on low flame.
Add milk & sugar and boil again for 2-3 min on low flame.
Lastly add elaichi powder and serve hot.
August 25th, 2007 Author: Vaibhavi
Ingredients:
Sarson leafy vegetable 2 bundles
Palak 1 bundle
Onion 2
Ginger 1″
Garlic cloves 4
Green chillies 2-3
Tomatoes 2-3
Makki flour 1 tbsp
Red chilly powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Methi seeds 5-6
Ghee
Salt
How to make Sarson Ka Saag:
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min.
Cool and grind coarsely.
Add some makki ka aata and boil this without covering the pan until all the liquid dries up.
In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds.
Then add chopped onions, ginger, garlic and salt .
Fry well and add above saag.
Mix well and simmer for 2-3 min.
Sarson ka saag is ready.
Enjoy Sarson ka Saag with Makai ki Roti.
August 22nd, 2007 Author: Vaibhavi
Ingredients:
Makai flour 500 gms
Ajwain 25 gms
Methi leaves 1/4 bunch
Spring onions 2
Warm milk
Ghee
Salt
How to make makai ki roti:
Chop methi leaves and spring onion.
In a big bowl take makai flour and add 1 tsp ghee,salt,ajwain,chopped methi leaves and spring onion.
Knead dough with warm milk and keep aside for 5 min.
Make balls and pat it on a plastic paper like a bhakri.
Fry this roti on a hot tava with ghee. Makai ki roti is ready.
Enjoy hot Makai ki roti with sarson ka saag and butter.
August 18th, 2007 Author: Vaibhavi
Ingredients:
Rice flour 2 cups
Water 1&1/2 cup
Coconut large 1
Jaggery 2 cups
Elaichi powder 1 tsp
Haldi leaves(optional) 2-3
Ghee
Salt
How to make modak:
In a pan take fresh grated coconut and jaggery.
Mix well and cook on low flame upto dry.
Add elaichi powder and keep aside.
In another pan boil water and add 1 tsp ghee, rice flour and salt.
Cook on low flame for 2-3 min.
Allow to cool for 2-3 min, then knead the dough finely.
Use little ghee while kneading.
Make small balls and roll out small puris.
Stuff the coconut, jaggery mixture in each puri and give shape of modak.
You can also use modak mould.
In a idli pan place haldi leaves and steam all modak for 10 min.
Modak is ready.
August 15th, 2007 Author: Vaibhavi
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