LadVaibhavi.com

Sweet Chutney

Ingredients:

Khajoor                           1/4 kg
Jaggery                           2 cups
Tamarind                       1 cup
Red chilly powder        1 tsp
Dhania jeera powder  2 tsp
Salt
How to make Sweet Chutney:

Remove seeds of khajoor.
In a pan take 3 cups of water and add khazoor,jaggery and tamarind.
Allow to cook for 5-7 min.
Strain the mixture.
Add red chilly powder,dhania jeera powder and salt.
Cook again for 5 min.
Sweet chutney is ready.

Add comment February 20th, 2008 Author: Vaibhavi

Mohanthal

Ingredients:

Jada besan            250 gm 
Sugar                       200 gm
Milk powder            1 cup
Ghee                        150 gm
Cashew nuts            8-10
Elaichi powder       1 tsp

How to make Mohanthal:

Heat ghee in a pan and add besan. 
Fry on a low flame till you get a nice smell (light brown colour).
Remove from heat and transfer to a bowl.
Add milk powder and mix well and keep aside.
In another pan make syrup of one cup of water and sugar.
Boil till one string consistancy.
Add besan mixture and elaichi powder.
Remove from heat and  stir continuously till the mixture thickens.
Pour the mixture into greased thali and spread evenly.
Sprinkle cashewnuts pieces and set aside to cool and set.
Cut into squares.
Mohanthal is ready.
 

Add comment February 17th, 2008 Author: Vaibhavi

Aluvadi (Patra)

Ingredients:

Arbi leaves (Alu leaves)     10
Besan                                 2 cups
Rice flour                            1/2 cup
Dhania powder                 1 tsp
Jeera powder                    1 tsp
Red chilly powder             2 tsp
ginger garlic paste           2 tsp
Asafoetida                         1/4 tsp
White sesame                 1 tbsp
Tamarind pulp                 1 tbsp
Jaggery                             1/2 cup
Oil
Salt

How to make Aluvadi:
 
Mix the jaggery and tamarind pulp.
Wash the leaves.
Mix all the ingredients except oil in jaggery and tamarind pulp.
Add enough water to make a paste which can be spread easily.
Place one leaf face down on the table.
Spread besan mixture over a leaf in a thin layer.
Place another leaf (but opposite direction) over this leaf.
Repeat the same procedure for 5 leaves.
Tuck in the edges along the length and roll like a scroll.
Repeat same procedure with the rest 5 leaves.
Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely.
Cut into slices and deep fry.
Aluvadi is ready.

Add comment February 14th, 2008 Author: Vaibhavi

Sukha Bhel

Ingredients:

Kurmura                          2 bowls
Chana                             1 tbsp
Singdana                        1 tbsp
Onion                                 1
Cucumber                         1
Tomato                              1
Green chilli paste          1 tsp
Amchoor powder           1/2 tsp
Chat masala powder   2 tsp
Sev                                   1 cup
Coriander leaves          1 tbsp
Lemon juice                   1 tbsp
Salt

How to make Sukha Bhel:

In kurmura add all ingredients except sev and coriander leaves.
Mix well.
Garnish with sev and coriander leaves.
Sukha bhel is ready.
 

Add comment February 11th, 2008 Author: Vaibhavi

Chana dal ke Pakode

Ingredients:

Chana dal                            2 cups
Bread slices                            5
Garlic cloves                          8-9
Ginger                                  50 gms
Red chilly powder              1 tsp                    
Green chillies                         4
Turmeric powder               1/4 tsp
Garam masala powder    1 tsp
Cumin seeds                     1 tsp
Coriander seeds               1 tsp
Oil
Salt

How to make Chana dal ke Pakode:

Soak chanadal in water for 30 min.
And cook the dal in a pressure cooker without water.
Make a paste of chana dal in a grinder with ginger,garlic,green chilly,coriander seeds and cumin seeds..
Add red chilly powder,turmeric powder, garam masala powder and salt in that paste.
Make small pieces of bread slices and mix in above paste.
Mix it well.now make oval shape from that paste.
Deep fry in oil till golden.
Enjoy with any chutney or tomato ketchup.

Add comment February 9th, 2008 Author: Vaibhavi

Bhakarwadi

Ingredients:

Maida                                  5 cups
Besan                                1 cup+1 tbsp
Sesame seeds                1tbsp
Khuskhus                          1/2 tbsp
Ginger garlic paste          1 tbsp
Red chilly powder             3/4 tbsp
Garam masala powder  1 tsp
Cumin Powder                 1/2 tbsp
Coriander Powder           1/2 tbsp
Fennel seeds                   1/2 tsp
Asafoetida                         1/4 tsp
Dried coconut                   1 cup
Sugar                                  2 tsp
Salt
Oil

How to make Bhakarwadi:

In a dish take maida,1 cup besan and add salt .
Knead hard dough with 2 tbsp oil and a little water.
Cover with a moist cloth.
Roast coconut,sesame and khuskhus seeds lightly.
In a mixer take sesame,khuskhus,grated coconut and Fennel seeds.
Run a mixie for a minute.
In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt.
Mix well and add 2 tsp water.
Take a midium size lump and roll into thin chapati.
Spread above filling thinly all over chapati.
Make a tight roll press down edges.
Cut into 1″ pieces and deep fry in hot oil.
Fry till cover is crisp and golden brown.
 

Add comment February 7th, 2008 Author: Vaibhavi

Bombil Fry

Ingredients:

Bombil (Bombay duck)        4 
Turmeric powder             1/2 tsp
Red chilli powder             2 tsp
Ginger paste                    1 tsp
Rice flour                          1/2 cup
Lemon juice                     2 tsp
Salt
Oil

How to make Bombil Fry:
 
Make pieces of the Bombil.
Apply ginger paste, turmeric powder, red chilli powder, lemon juice and salt.
Keep aside for 20 minutes.
Coat the fish piece with rice flour and deep fry until crisp.

Add comment February 4th, 2008 Author: Vaibhavi

Kolhapuri Techa

Ingredients:

Groundnut                100 gms
Green Chillies           10-12
Garlic cloves                  6
Coriander leaves    1 bunch
Lemon  juice            2 tsp
Salt
 
How to make Kolhapuri Techa:

Roast groundnut,remove skin and make a powder in a mixture.
Grind coriander leaves,garlic and green chilly seperately.
Mix the groundnut powder to the above paste.
Now add salt and  lemon juice.
Kolhapuri techa is ready.
Serve with Bhakri or chapati.

Add comment February 1st, 2008 Author: Vaibhavi

Paneer Franky

Ingredients:

Maida                              500 gm
Paneer                           100 gms
Capsicum                          1
Green chilli                         2
Onion                                  1
Turmeric powder          1/2 tsp
Red chilly powder         1  tsp
Chat Masala                  1 tsp
Lemon Juice                 1 tsp
Butter                              1 tsp
Oil                                    1 tbsp
Salt
How to make Paneer Franky:

In maida  add 2 tsp oil and salt.
Knead the dough using sufficient water.
Keep aside for 20 min.
Crush paneer with hand.
Chop onion,capsicum and green chilly.
In a pan heat oil and add green chilly and onion.
Saute till transperant.
Now add paneer,capsicum,turmeric powder and red chilly powder.
Saute on low flame till capsicum gets soft.
Lastly add salt,lemon juice and chat masala and mix well.
Now make rotis with little butter.
Put the paneer mixure on the roti and roll it up.
Warm the roll on butter till crispy.
Paneer franky is ready.
Serve with schezwan sauce. 
 

Add comment January 28th, 2008 Author: Vaibhavi

Medu Vada

Ingredients:

Urad dal                              2 cups
Black pepper powder       1/4 tsp
Coriander leaves              1 tbsp
Green chillies                      6-8
Curry leaves                         4-5
Rice flour
Oil
Salt

How to make Medu Vada:

Soak urd dal in water for at least 5 hours and grind it without water.
Add salt,black pepper powder and beat well to make it light and fluffy.
Add chopped coriander leaves,curry leaves and green chilly pieces.
Heat oil and Shape the daal mixture into flat rounds and make a hole in the center.
Add little rice flour if shape is not forming.
Fry first over high heat and then over lower heat till golden brown.
Remove the vada out of oil and drain on absorbent paper.
Serve hot with green chutney or sambar.

Add comment January 24th, 2008 Author: Vaibhavi