Modak

Ingredients:

Rice flour 2 cups
Water 1&1/2 cup
Coconut 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 up to 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 do with modak mould.

In a idli pan place haldi leaves or cotton cloth and steam all modak for 10 min.

Modak is ready.

August 15th, 2007 Author: Vaibhavi

Patole (Paangi)

Ingredients:

Rice flour 1cup
Milk 4 tbsp
Grated coconut 1cup
Grated jaggery 1&1/2 cup
Elaichi powder 1 tsp
Haldi leaves 6-8
Salt

 

How to make patole:

In a pan take fresh grated coconut and jaggery.

Mix well and cook on low flame up to dry.

Add elaichi powder and keep aside.

In another pan boil milk and add 1 tsp ghee, rice flour and salt.

Cook on low flame for 2-3 min.

Knead the dough finely and make small balls..

Spread the batter on haldi leaf evenly in the shape of leaf.

Stuff the coconut and jaggery mixture.

Fold the leaf in middle and wrap the leaf with the thread from outside.

put all the patole in idli pan and steam for 10 min.

Allow to cool for 5 min.then remove the leaves.

Serve with pure ghee.

August 12th, 2007 Author: Vaibhavi

Baingan Potato Curry

Ingredients:

Baingan 5-6
Potato 2
Tomato 1
Onion 2-3
Grated coconut 1/2
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt

 

How to make Baingan Potato Curry:

Make the pieces of baingan,potato and tomato.

Chop the onion and coriander leaves finely.

In a kadai heat 1 tbsp oil and fry half portion of onion till brown.

Then add grated coconut and fry again till light brown on low flame.

Keep aside for 10 min then grind in a mixer.

In a pan heat 1 tbsp oil and fry onion till transparent.

Then add tomato and baingan pieces.

Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder.

Add 2 cups of water and allow to cook on low flame.

Add salt and again cook for 2-3 min.

Lastly add coconut paste and coriander leaves.

Baingan potato curry is ready.

Serve with hot rice.

August 9th, 2007 Author: Vaibhavi

Cheese Vada Pav

Ingredients:

Potato 1/2 kg
Onion 3
Besan 1 bowl
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta leaves 5-6
Green chilly 4
Ginger 2 inch
Garlic cloves 6
Turmeric powder 1/2 tsp
Coriander leaves 1 tbsp
Buns (pav) 6-8
Cheese slices 6-8
Tomato ketchup
Oil to fry
Salt

 

How to make Cheese Vada Pav:

Boil potatoes and mashed.

Cut onions and make paste of green chilly, ginger and garlic.

Make batter of besan with salt to fry batata vada.

In a pan take 1 tbsp oil.add to this mustard seeds,cumin seeds and kadipatta.

Now add chopped onions and fry for some time.

Add ground masala and fry.then add turmeric powder and salt.

Lastly add mashed potatoes and mix well.

Remove from the gas. add coriander leaves.

Mix well and make balls.

Deep balls in besan batter and fry in hot oil.

Batata vada is ready.

Now open the bun and spread some tomato ketchup and sprinkle little chopped onions.

Place batata vada and cheese slice in buns.

Cheese vadapav is ready.

August 5th, 2007 Author: Vaibhavi

Khajoor roll

Ingredients:

Seedless khajoor 500 gm
Ghee 1 tbsp
Kaju 6-8
Badam 4-5
Elaichi powder 2 tsp

 

How to make khajoor roll:

In a kadai heat ghee and fry khajoor on low flame.

Mash finely with masher.

Add chopped kaju, badam pieces and elaichi powder.

Mix well and roll it in greased plastic paper.

Keep in refrigerator for one hour.

Cut into pieces.

August 3rd, 2007 Author: Vaibhavi

Khajoor Ke Laddu

Ingredients:

Khajoor 500 gm
Dessicated coconut 2-3 tbsp
Almonds 4
Cashew nuts 5
Elaichi powder 1 tsp

 

How to make Khajoor Ke Laddu:

Take out the seeds of khajoor and cut them into small pieces.

Mix all the ingredients and put the mixture into the mixer.

Roll the mixture into small balls.

Roll the laddus into the dessicated coconut.

Laddu is ready.

August 2nd, 2007 Author: Vaibhavi

Masoor ki Usal

Ingredients:

Masoor 1 cup
Onion 1-2
Grated coconut 1/2cup
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Garlic cloves 6-8
Coriander leaves 2 tsp
Oil 1 tbsp
Salt

 

How to make Masoor Ki Usal:

Wash and soak masoor in water for 20 min.

Chop onion and coriander leaves.crush garlic cloves.

In a pan heat oil and add garlic cloves and fry till golden brown.

Then add chopped onion and fry again for 2-3 min.

Add masoor,red chilly powder,turmeric powder and garam masala powder.

After 2-3 min add 2-3 cups of water and cover the pan.

Allow to cook. add water if necessary.

Lastly add salt, coriander leaves and coconut.

Masoor ki usal is ready.

July 30th, 2007 Author: Vaibhavi

Baingan ka bharta

Ingredients:

Eggplant (baingan) large 1
Onion 2-3
Curds 1 cup
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Cumin powder 1/2 tsp
Sugar 1/2 tsp
Salt

 

How to make baingan ka bharta:

Preheat the oven to 350 degrees.

Place eggplant in pan, cover with foil.

Roast until eggplant is soft.

After eggplant cools, peel and chop coarsely.

Chop onion, green chilly and coriander leaves.

In a big bowl mix all ingredients and serve immediately.

1 comment July 26th, 2007 Author: Vaibhavi


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