Ingredients:
Bundi 100 gm
Curd 250 gm
Red chilly powder 1 tsp
Jeera powder 1 tsp
Sugar 1/2 tsp
Coriander leaves
Salt
How to make Bundi raita:
In a bowl take curd. add red chilly powder,,jeera powder, sugar and salt.
Beat finely with spoon. then add bundi and mix well.
Put in refrigerator for 1 hour.
Garnish with coriander leaves.
October 13th, 2006 Author: Vaibhavi
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
Salt
Oil
How to make Batatawada:
Boil potatoes and mashed.
Cut onions and make paste of green chilly, ginger and garlic.
Make batter of besan with salt to fry batatavada.
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 grind 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 oil.
Batatavada is ready. enjoy with pudina chutney.
October 9th, 2006 Author: Vaibhavi
Ingredients:
Carrot 1 kg
Khoya 250 gm
Sugar 600 gm
Ghee 2 tbsp
Milk 1/2 lt
Elaichi powder 1 tsp
Kaju-kismis
How to make Gajar ka halwa:
First fry khoya on 1 tsp ghee and keep aside.
In a pan take ghee and fry grated carrot on high flame.
Cover the pan and cook on steam for 4-5 min.on low flame.
Add boiled milk and khoya.mix well.
Now add sugar and allow to cook.
When mixture becomes thick add elaichi powder and kaju kismis.
Allow to cool and then keep in refrigerator.
October 7th, 2006 Author: Vaibhavi
Ingredients:
Chavli 1 cup
Onion 4
Tomatoes 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Farsan 2 cups
Coriander leaves
Grated coconut 1/2 cup
Oil 2 tsp
Salt
Lemon 1
Pav 4
How to make Misal Pav:
Wash chavli and cook in pressure cooker.give 4 whistles and keep on low flame for 4-5 min.
Cut tomatoes,onions and coriander leaves.
In a pan take 2 tsp oil and fry chopped one onion.
When onion is transparent add turmeric powder and red chilly powder.
Fry for one min.
Now pour boiled chavli with salt.
Cook chavli and add coconut.
Usal is now ready.
While serving in a plate take hot usal 2-3 tablespoons ,chopped tomato pieces.chopped onions,farsan and coriander leaves.
Add little salt and lemon juice.
Mix well.
Eat misal with pav.
October 4th, 2006 Author: Vaibhavi
Ingredients:
Ginger 250 gm
Khoya 125 gm
Sugar 400 gm
Ghee 2 tsp
How to make Aalepak:
First clean the ginger.remove the skin and grind in mixture with little water.
In a pan take khoya and fry on low flame for 2-3 min.
Then add ginger paste and sugar.and allow to cook.
When mixture becomes thick add ghee and mix well.
Pour in greased plate and allow to cool.
Cut the Aalepak into small pieces.
October 4th, 2006 Author: Vaibhavi
Ingredients:
Beetroot 2
Curd 1 cup
Cumin powder 1 tsp
Green chilly 2
Coconut grated 1 tbsp
Sugar 1/4 tsp
Oil 1 tsp
Salt
How to make Pink Salad:
Cook beetroot in pressure cooker.then peel it and grate it.
In a pan take curd,salt,sugar,cumin powder and grated coconut.
Add grated beetroot.mix well.
In another pan heat oil and add chopped green chillies.remove from the gas.
Pour all ingredients in and mix well.
Pink salad is ready.
September 30th, 2006 Author: Vaibhavi
Ingredients:
Mutton 1 kg
Coconut grated 1/2
Onions 6
Garlic flakes 8-10
Dalchini sticks 4-5
Mutton masala 6 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Oil 5 tbsp
Salt
How to make Mutton Sukha:
First clean the mutton and make pieces.
Apply mutton masala,turmeric powder and garam masala powder.
Keep aside for 1 hour.
Cut 2 onions into slices and 4 onions into small pieces.
In a pan take 1 tbsp. oil and fry onion slices until golden.
then add dalchini sticks and grated coconut and fry for 2-3 min.
Make paste in mixture with little water and apply to marinated mutton.
In a another pan take 4 tbsp oil and add crushed garlic flakes and fry it till golden.
Add chopped onions and fry till get brown.
Pour marinated mutton and mix well. fry on high flame for 2-3 min.
If water is necessary then add little water but not too much.
When mutton is ready add salt and again cook for some time.
Mutton should be dry.
Garnish with coriander leaves.
Ready to eat with chapati or bhakri.
3 comments September 28th, 2006 Author: Vaibhavi
Ingredients:
Basmati rice 1/2 kg
Tomato puree 1 cup
Green peas 1 cup
French beans 10-12
Carrots 2
Onion 5
Cloves 10
Pepper 10
Dalchini sticks 2-3
Green chillies 4-5
Coconut 1/2
Turmeric powder 1/2 tsp
Coriander leaves
Cashew nuts 10-15
Ghee or oil 4 tbsp
How to make Pulao:
First clean and wash rice.drain all water and keep aside for 1 hour.
Cut vegetables in shape as you want.
Grate coconut and extract coconut juice with warm water.
In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper.
Then add chopped green chillies and onions .fry till onion is brown in colour.
Now add rice and saute it for 2-3 min.
Add vegetables, tomato puree,coconut juice and salt.
Close the cooker and give 1 whistle on full pressure and keep on low flame for 2-3 min.
Remove from the heat and allow to cool.
Pulao is ready. garnish with coriander leaves and fry cashew nuts.
September 28th, 2006 Author: Vaibhavi
More Indian Recipes:
