Ingredients:
Lapsi (wheat rava) 1 cup
Muttar 1/2 cup
Green chilly 2-3
Ginger 2″
Mustard seeds 1 tsp
Urid dal 1 tsp
Kadipatta leaves 4-5
Coriander leaves 1 tbsp
Sugar (optional) 1 tsp
Hot water 2&1/2 cup
Oil 2 tbsp
Salt
How to make Lapsi Upma:
In a pan heat 1 tbsp oil and roast lapsi till golden.
Remove from the flame and keep aside.
Chop green chilly,ginger and coriander leaves finely.
In another pan heat oil and add urid dal and fry for a minute on low flame.
Add mustard seeds,kadipatta,ginger and green chilly.
Now add muttar,salt and hot water.
Allow to boil and then add lapsi rava.
Cover the pan and allow to cook till done on low flame.
Lastly add finely chopped coriander leaves and sugar if you want.
Lapsi upma is ready to serve.
September 6th, 2009
Author: Vaibhavi
Ingredients:
Hakka noodles 1 packet
Corn flour 1 tbsp
Oil
Salt
How to make Hakka Fried Noodles:
In a big vessel take water and boil it.
Add one tsp oil and salt to taste.
When water is starting to boil add noodles.
Cook noodles for 8-10 minutes or till done.
Drain the noodles and sprinkle the corn flour on it.
Mix finely.
Heat oil in a big kadai and fry noodles.
Hakka fried noodles are ready.
You can store it in airtight jar for 15 days.
August 30th, 2009
Author: Vaibhavi
Ingredients:
Chana dal 1 cup
Urid dal 1/2 cup
Rice 1/2 cup
Cumin seeds 1/4 cup
Coriander seeds 1 tsp
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Mustard seeds 1/2 tsp
Methi seeds 1/2 tsp
Asafoetida 1 tsp
How to make Metkut:
Heat a pan and fry rice,chana dal and urid dal seperately.
Allow to cool.
Add all ingredients and make fine powder in a mixer.
Metkut is ready.
Store in a airtight jar for future use.
August 25th, 2009
Author: Vaibhavi
Ingredients:
Sweet potatoes 500 gms
Cumin seeds 1 tsp
Green chilly 4
Kadipatta leaves 5-6
Sugar 1 tsp
Ghee 2 tbsp
Coriander leaves 1 tbsp
Salt
How to make Spicy Sweet Potato Kachari:
Wash sweet potatoes finely.
Boil the sweet potatoes.
peel and grate.
Heat ghee in a pan and add cumin seeds.
Allow to splutter and add kadipatta and chopped green chilly pieces.
Now add grated sweet potato with sugar and salt.
Cover the pan for a minute.
Now add finely chopped coriander leaves.
Mix finely.
Spicy sweet potato kachari is ready to serve.
August 19th, 2009
Author: Vaibhavi
Ingredients:
Capsicum 2-3
Besan 2 cups
Baking soda 1/4 tsp
Oil to fry
Salt
How to make Capsicum Bhajiya:
Cut capsicum vertically and make slices of 1 inches.
Apply salt and keep aside for 15 min.
In a bowl take besan with salt and baking soda.
Add water and make bhajiya batter as usual.
Afer 15 min.wash capsicum slices and drain.
In a kadai heat oil.
Dip one by one capsicum slice in a besan batter and fry in a hot oil till golden.
Capsicum bhajiya is ready to serve.
August 12th, 2009
Author: Vaibhavi
Ingredients:
Bajra 1/2 cup
Moong dal 1 cup
Ghee 1 tbsp
Red chilly powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Salt
How to make Bajra Aur Dal Ki Khichadi:
Clean the bajra and make coarse powder in a mixer.
In a pan take bajra powder,moong dal and add 3 cups of water.
Cook in a pressure cooker.(5-6 whistles)
Heat a ghee in a pan and add cumin seeds.
When the seeds start to crackle add asafoetida and red chilly powder.
Add cooked bajra and dal mixture with salt.
Cover the pan and cook another for 2-3 min.
Bajre ki khichadi is ready.
Serve hot with 1 tsp pure ghee if you want.
August 7th, 2009
Author: Vaibhavi
Ingredients:
Moong dal 250 gms
Jaggery 200 gms
Grated coconut 1 cup
Groundnut 2 tbsp
Elaichi powder 1 tsp
Ghee 1 tbsp
How to make Moong Laddu:
In a pan take moong dal and fry on a low flame till golden.
Allow to cool and grind in mixer to make powder.
Roast groundnut,remove the skin and make small pieces.
Fry coconut on low flame and allow it to cool.
Heat a pan and add jaggery.
Allow to melt on low flame for 2-3 min.
Add all ingredients and mix well.
Keep aside for 10 min.
Now make small laddu.
Moong laddu is ready to eat.
July 30th, 2009
Author: Vaibhavi
Ingredients:
Oranges 5-6
Maida 1 tbsp
Sugar 500 gms
Khoya 250 gms
Pure ghee 1 tbsp
Orange colour 1/4 tsp
Elaichi powder 1 tsp
Dry fruits
(optional) 2 tsp
How to make Santra Burfi:
Take good quality of oranges.
Peel the oranges and remove the seeds and skin.
Take only orange pulp and keep aside.
Heat ghee in a kadai and fry maida till golden brown on low flame and keep aside.
Grind khoya in a mixer for a minute.
In a kadai take khoya and sugar and cook on low flame for 2-3 min.
Add orange pulp and colour and mix finely.
Cook again 8-10 min. stirring continuously.
When mixture becomes sticky add maida and mix well.
Add elaichi powder and dry fruits pieces if you want.
Cook the mixture till ghee seperates.
Pour the mixture in a greassed plate and spread evenly.
Allow to cool and cut into small square shape.
Santra burfi is ready.
July 22nd, 2009
Author: Vaibhavi
Ingredients:
Boneless chicken 500 gm
Onion 4
Tomatoes 4
Butter 2 tbsp
Fresh cream 2 tbsp
Red chilly powder 1 tsp
Ginger garlic paste 2 tsp
Kasuri methi 1 tsp
Cashewnuts 10-12
Oil 1 tbsp
Ingredients to Marinate:
Thick curd 200 gm
Garam masala powder 1 tsp
Tandoori masala 4 tsp
Tandoori colour 1/4 tsp
Lemon juice 1 tbsp
Salt
How to make Butter Chicken:
Wash chicken neatly and apply all marination ingredients.
Mix finely and keep aside for one hour.
Soak cashewnuts for 20 min. and make fine paste.
Make tomato puree and keep aside,
Chop onion finely.
After one hour of marination take pan and heat oil.
Add finely chopped onion and fry till golden brown.
Now add ginger garlic paste and fry 2-3 min on low flame.
Sprinkle little water and cook till oil seperates.
Now add cashewnuts paste,tomato puree with red chilly powder.
Mix finely.
Add marinated chicken with kasuri methi and butter.
Cook chicken for 5 min.
Then add fresh cream and cook till oil seperates.
Allow to cool for 4-5 min.
Butter chicken is ready.
Serve with chapati or naan.
July 16th, 2009
Author: Vaibhavi
Ingredients:
Cauliflower 500 gms
Rice flour 200 gms
Schezuan sauce 1 tbsp
Tandoor colour 1/4 tsp
Oil
Salt
How to make Cauliflower Ke Lollypop:
Take good quality of cauliflower and make florets with long stick.
Apply little salt and keep aside for 10 min.
In a bowl take rice flour,schezuan sauce.tandoor colur and salt.
Add water and make thick batter.
Mix batter finely.
Wash florets and allow to dry.
Heat oil in a kadai and dip florets one by one in batter and fry on medium flame till crispy.
Cauliflower ke lollypop is ready.
Serve with Schezuan Sauce.
July 11th, 2009
Author: Vaibhavi
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