Dum Aaloo

Ingredients:

Baby potatoes 1/2 kg
Curd 1 cup
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Jeera powder 1 tsp
Dhania powder 1 tsp
Amchur powder 1 tsp
Garam masala powder 1 tsp
Coriander leaves 1 cup
Tejpatta 2
Oil 3 tbsp
Salt

 

How to make Dum Aaloo:

Boil potatoes, peel and prick it all over with the help of fork.

In a bowl take curd and add all masala powders and salt.

Mix well and apply to potatoes.

Marinate the potatoes for at least 1 hour.

After 1 hour heat oil in kadai and add potatoes.

Fry it for 2-3 min then add 1 cup of water.

Cover and cook till the fat leaves the masala.

Again cook for 2-3 min on low flame.

Dum aaloo is ready.

Garnish with coriander leaves and serve.

March 2nd, 2007 Author: Vaibhavi

Chakli

Ingredients:

Wheat flour 2 cups
Jawar flour 1 cup
Besan 2 cups
Sesame 1 tbsp
Ginger garlic paste 2 tbsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Curd 2 cups
Ajwain 1 tsp
Sugar 1 tsp
Salt
Oil

 

How to make Chakli:

In a bowl take wheat flour,jawar flour, besan,fried sesame,ginger garlic paste, red chilly powder,turmeric powder, ajwain,sugar and salt.

Then add 2 tbsp hot oil and mix finely.

Add curd and knead dough.use water if necessary.

In kadai take oil and heat on low flame.

Make chaklis with the help of chakli patra (vessel) and deep fry on low flame till golden brown.

March 2nd, 2007 Author: Vaibhavi

Sabudana Kheer

Ingredients:

Sabudana 1/2 cup
Sugar 1/2 cup
MilkĀ  3 cups
Elaichi powder 1 tsp

 

How to make Sabudana Kheer:

Clean and wash sabudana.

Soak sabudana in 2-3 cups of water for 30 min.

After 30 min.add milk in sabudana mixture and keep to boil.

Cook on low flame till sabudana is cooked and turns soft.

Now add sugar and again cook till sugar dissolves.

Lastly add elaichi powder and remove from the heat.

Sabudana kheer is ready.

February 27th, 2007 Author: Vaibhavi

Samosa

Ingredients:

Maida 250 gm
Potato 5-6
Green peas 1 cup
Onion 2
Dhania jeera powder 2 tsp
Ginger garlic paste 2 tsp
Turmeric powder 1/2 tsp
Kadipatta leaves 4-5
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Samosa:

Boil potatoes and green peas.

Chop onion and coriander leaves.

Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water.

Keep aside for 30 min.

In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min.

Now add ginger garlic paste and again fry for 2-3 min.

Add dhania jeera powder,turmeric powder and salt.

Lastly add mashed potatoes,boiled green peas and coriander leaves.

Mix well and keep aside to cool.

Now take dough and make lemon size balls and roll out them in oval shape chapatis.

Make 2 pieces of each chapatis.

Make the cones of each piece.

Fill each cone with potato sabji.

Seal the edges using little water.

In a kadai heat oil and deep fry samosas on low flame till golden.

Samosa is ready.

Enjoy with tomato ketchup.

February 24th, 2007 Author: Vaibhavi

Naralipak

Ingredients:

Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Yellow colour 1/4 tsp

 

How to make Naralipak:

Grate coconut slowly slowly.remove black particles.

In a kadai heat ghee and add grated coconut.

Now add sugar and mix well.

Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.

Add colour and elaichi powder.

Mix well.

Grease a thali with ghee and pour the mixture of coconut on it.

Spread it evenly on the thali.

Allow to cool then cut into pieces.

February 24th, 2007 Author: Vaibhavi

Chicken Soup

Ingredients:

Chicken pieces 1 cup
Onion 1
Celery leaves 2
Corn flour 1 tbsp
Soya sauce 2 tbsp
Coriander leaves 2 tsp
Butter 1 tbsp
Pepper 4-5
Salt

 

How to make Chicken Soup:

In a pan heat butter and add chopped onions and saute it for 2-3 min.

Make small pieces of chicken and add it to onions.

Again cook for 2-3 min.

Now add cornflour+2-3 cups of water and let it boil for 10 min.

Add coriander leaves,celery leaves,soya sauce,crushed pepper and salt.

Again boil for 4-5 min.

Chicken soup is ready.

February 20th, 2007 Author: Vaibhavi

Kaju Katlee

Ingredients:

Cashew nuts 250 gm
Sugar 250 gm
Milk 200 ml
Elaichi powder 1 tsp
Silver foil

 

How to make Kaju Katlee:

Make cashewnut paste.

Mix paste in milk and sugar.

In a kadai keep mixture to boil on low flame.

Stir continuously.

When mixture collects together and becomes dough like remove from the heat.

Pour the mixture on greased thali.

Spread the mixture evenly with the help of rolling pin.

Place the silver foil on the top.

Allow to cool and cut into diamond shape pieces.

February 20th, 2007 Author: Vaibhavi

Beet raita

Ingredients:

Beet root 2
Curd 1 cup
Green chilly 2
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 1 tsp
Mustard seeds 1/2 tsp
Salt

 

How to make Beet raita:

Wash and boil beet root.

Remove skin and grate it.

Beat curd finely and keep aside.

In a pan heat oil and add mustard seeds.

When they crackle add green chilly.

Then add grated beet root,sugar,salt and coriander leaves.

Allow to cool.

Lastly add curd and serve.

February 17th, 2007 Author: Vaibhavi


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