Jackfruit curry

Ingredients:

Raw jackfruit 500 gm
Tur dal 1/2 cup
Coconut 2 cups
Turmeric powder 1/2 tsp
Curry leaves 5-6
Cumin seeds 1 tsp
Bright red chilies 5-6
kokum 2
Oil 2 tsp
Salt

 

How to make jackfruit curry:

Soak dal in water for 10 min.

Clean the jackfruit and take edible portion.

Then cook dal and jackfruit with a turmeric powder and little oil.

Grind coconut and red chilies to a very smooth paste.

In a pan heat oil and add cumin seeds and curry leaves.

Add dal and jackfruit.

Allow to boil then add coconut paste and salt.

Lastly add kokum and mix well.

Cook for 4-5 min.

Jackfruit curry is ready.

Serve hot with rice.

January 17th, 2008 Author: Vaibhavi

Til Chikki

Ingredients:

Sesame seeds 250 gm
Peanuts 100 gm
Sugar 500 gm
Water 1 cup

 

How to make Til Chikki:

Roast til for two min.

Add sugar and water in a pan.

Keep on a low flame and allow to boil.

Cook till the syrup when dropped in a cup of cold water, forms a hard lump.

Add til and crushed peanuts.

Cook for another 2 minutes

Remove from heat.

Pour the mixture into greased dish.

Spread evenly and allow to cool.

Til chikky is ready.

See Also:

January 14th, 2008 Author: Vaibhavi

Til Laddu

Ingredients:

White sesame seeds 1/2 kg
Chikki gul (jaggery) 400 gm
Dry coconut pieces 1/4 cup
Peanuts 1/4 cup
Chana dal 1/4 cup
Elaichi powder 1 tsp
Ghee 1 tsp

 

How to make Til Laddu:

Roast sesame seeds over medium heat till slight golden.

Roast coconut pieces and peanuts.

Crush peanuts into small pieces.

In a nonstick pan heat jaggery over medium heat.

Add 1 teaspoon ghee into it.

When it starts bubbling up and changes color to light brown, pour all remaining ingredients and mix well.

Apply some ghee to the palm and form laddu as quick as you can.

If the mixture gets cold, heat again and make laddu again.

Make all the laddus and let them cool.

They turn hard after cool.

Til laddu is ready.

See Also:

January 11th, 2008 Author: Vaibhavi

Bhogichi Bhaji

Ingredients:

Green chana or green peas 1 cup
Potato 4
Carrots 4
Brinjal 2
Ghevda 50 gm
Groundnut 1 tbsp
Sesame(white til) 1 tbsp
Green chilly 4-5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Oil 1 tbsp
Salt

 

How to make Bhogichi Bhaji:

Peel the carrots and potatoes.

Make small pieces of ghevda.

Cut potato,brinjal and carrot into pieces.

Remove green chana from the pods.

Make fine paste of coriander leaves and green chilly.

Roast groundnut and sesame and make powder.

Now in a pan heat oil and add mustard seeds and cumin seeds.

Allow to splutter then add turmeric powder.

Add potatoes,carrots,green chana and ghevda.

Fry for a min.

Add green paste.

Cover the pan and allow to cook on low flame for 2-3 min.

Now add brinjal pieces and mix well.

Add 1/2 cup of water and salt.

Cover the pan and keep on low flame and allow to cook.

Lastly add roasted ground nut and sesame powder.

Garnish with fresh coriander leaves.

January 8th, 2008 Author: Vaibhavi

Til Halwa

Ingredients:

White til (sesame seeds) 50 gm
Sugar 250 gm
Water 1 cup

 

How to make Til Halwa:

First clean the til.

In a pan add sugar and water.

Allow to boil to make sugar syrup on low flame.

Remove dirt while making syrup.

Make syrup of 1 string.

Place big thali on fire.

Pour sesame seeds on hot dish.

Spread seeds and allow to splutter.

Now add 1 tsp of sugar syrup and mix with wooden spatula.

Keep the flame low.

Add another tsp of syrup and mix with spatula.

(Actually syrup should be spread by hand but it is risky.)

Repeat the same procedure till size you want (big or small).

Til halwa is ready.

You can add colour in syrup to make colourful til halwa.

See Also:

January 4th, 2008 Author: Vaibhavi

Basundi

Ingredients:
Fat milk                        2 lt
Sugar                           1 cup
Elaichi powder           1 tsp
Badam pista pieces 1 tbsp
Saffron                         1/2 tsp

How to make Basundi:

Soak saffron in 2 tsp warm milk for 10 min.
Boil the milk in a deep pan.
Stir frequently.
When it starts boiling reduce the heat.
Boil the milk till reduce 2/3.
Add sugar,badam pista pieces,elaichi powder and soaked saffron.
Boil further for 5-7 minutes on low flame.
Remove from heat and allow to cool.
Chill in refrigerator and serve.

January 1st, 2008 Author: Vaibhavi

Shahi Navaratan kurma

Ingredients:

Potatoes 40 gm
Green peas 40 gm
French beans 40 gm
Cauliflower 40 gm
Capsicum 40 gm
Carrots 40 gm
Cabbage 40 gm
Cluster beans 40 gm
Bottle gourd 40 gm
Paneer 150 gm
Onions 3
Tomato puree 1 cup
Turmeric Powder 1 tsp
Red chilli powder 2 tsp
Ginger Garlic paste 1 tbsp
Coriander powder 1 tsp
Garam Masala powder 2 tsp
Cashew nuts 6-8
Raisins 10-15
Coriander leaves 1 tbsp
Milk 1cup
Oil 6 tbsp
Salt

 

How to make Shahi Navaratan Kurma:

Boil all vegetables in a cooker.

Heat oil in a pan and fry onions till golden brown.

Now add ginger-garlic paste and fry till oil separates.

Add turmeric powder,chilli powder, coriander powder, garam masala powder and salt.

Fry for 2-3 minutes.

Now add tomato puree and Stir well and cook the mixture for 2-3 minutes.

Add dry fruits.

Add milk and Bring it to boil.

Reduce the heat and cook until the gravy becomes thick.

Add paneer and stir well.

Finally add boiled vegetables in above gravy and cook for 5 minutes on low flame.

Shahi Navaratan kurma is ready.

Garnish with chopped coriander leaves.

Serve hot with chapati or roti.

December 29th, 2007 Author: Vaibhavi

Potato Roll

Ingredients:

Boiled potatoes 1/2 kg
Onion 2
Coriander leaves 1/2 cup
Green chutney 2 tbsp
Bread slices 8
Oil
Salt

 

How to make Potato Roll:

Mash potato finely.

Mix together potatoes, chopped coriander leaves, onion and salt.

Add green chutney, and mix again.

Make the small balls and give shape of roll.

Take water in a bowl and add little salt.

Remove the edges from the bread slices and dip each slice in water.

Gently squeeze to remove excess water.

Place a potato roll in the center of each slice and fold the edges of the slice to cover the Potato roll completely.

Deep fry in hot oil on a low flame till golden brown.

Serve hot with any chutney.

December 25th, 2007 Author: Vaibhavi


Popular Indian Recipes

Indian Recipes by Type

Recipes by Month

Recipes by Year

Indian Recipes Feeds