Methi laddu

Ingredients:

Methi seeds 1 tbsp
Wheat flour 1 kg
Ghee 200 gm
Sugar (powder) 1 kg
Elaichi powder 1 tsp
Dry fruits(optional)

 

How to make methi laddu:

Fry methi seeds for 2-3 min on low flame without oil.

Make powder in a mixture.

In a pan heat ghee and fry wheat flour on a low flame till golden brown.

Remove from pan and allow to cool.

Add methi powder,sugar powder, chopped dry fruits and elaichi powder.

Mix well and make small small laddus.

January 2nd, 2007 Author: Vaibhavi

Sabudana Vada

Ingredients:

Sabudana 2 cups
Potato 4-5
Peanuts 1 cup
Green chilly 2-3
Jeera powder 1 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Sabudana Vada:

Wash sabudana and soak in water for at least 4-5 hrs.

Boil potato in a pressure cooker.

Fry peanuts, remove skin and crush it.

Drain sabudana add mashed potato, crushed peanuts,finely chopped green chilly,jeera powder,chopped coriander leaves and salt.

Mix finely. make balls and press them little and fry in oil till golden brown.

Enjoy with green chutney, or tomato ketchup.

December 30th, 2006 Author: Vaibhavi

Sabudana Khichadi

Ingredients:

Sabudana 200 gm
Peanuts 50 gm
Cumin seeds 1 tsp
Green chilly 2-3
Kadipatta 5-6
Ghee or oil 1 tbsp
CoconutĀ  1 tbsp
Sugar 2-3 tsp
Coriander leaves 1 tbsp
Salt

 

How to make Sabudana Khichadi:

Wash sabudana and soak in water for atleast 2 hrs.

Fry peanuts,remove skin and grind in mixture just for 1/2 min.

In a pan heat oil or ghee.add cumin seeds.

When they crackle, add kadipatta and green chilly.fry for 1 min.

Now add sabudana,crushed peanuts, sugar and salt.

Mix well.

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

Lastly add grated coconut and chopped coriander leaves.

Mix finely and again cook for 2-3 min.

Sabudana khichadi is ready to eat.

Serve with chilled sweet dahi (curd).

December 30th, 2006 Author: Vaibhavi

Jeera Rice

Ingredients:

Rice 2 cups
Jeera 1 tsp
Ghee 1 tsp
Lemon juice 1 tsp
Salt

 

How to make Jeera Rice:

Wash rice and keep aside.

In a pan heat ghee and add jeera.

When they crackle,add rice and pour hot water.

Add salt and lemon juice.

Cook over a medium flame till they are cooked.

Jeera rice is ready.serve hot with dal fry.

December 26th, 2006 Author: Vaibhavi

Kanda bhaji

Ingredients:

Onion 1/2 kg
Besan 1/4 kg
Jeera powder 1 tsp
Whole coriander 1 tsp
Red chilly powder 1 tsp
Green chilly 2
Ginger garlic paste 1 tbsp
Soda bi carb 1/2 tsp
Coriander leaves 1 tbsp
Oil for fry
Salt

 

How to make Kanda bhaji:

Cut onions in slices. apply salt and keep aside for 20 min.

After 20 min add jeera powder,crushed whole coriander,red chilly powder, chopped green chilly,ginger garlic paste,soda and coriander leaves.

Now add besan and slowly slowly.

Heat oil in kadai and fry bhaji till golden brown.

Serve with tomato ketchup.

December 26th, 2006 Author: Vaibhavi

Solkadhi

Ingredients:

Coconut 1
Kokum 8
Garlic cloves 4
Green chilly 1
Water 3 cups
Coriander leaves 1 tsp
Salt

 

How to make Solkadhi:

Soak kokum in little water for some time.

Scrape coconut add garlic cloves, green chilly and grind in mixture with warm water.

Strain coconut milk with the help of muslin cloth.add water if necessary and strain it again.

Now add salt and coriander leaves.

Solkadhi is ready.

December 22nd, 2006 Author: Vaibhavi

Smoke Chicken

Ingredients:

Broiler chicken 1 kg
Onion 4
Ginger garlic paste 1 tbsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Curd 1 bowl
Red colour 1/8 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Oil 2 tbsp
Koyla (coal) 2
Ghee 2 tsp
Salt

 

How to make Smoke Chicken:

First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour.

After one hour in a pan take 2 tbsp oil and fry choppedĀ onion for 4-5 min.

Add red chilly powder,turmeric powder and fry for one min.

Now pour marinated chicken in pan and allow to cook.

When oil started to separate from the mixture add garam masala powder.

Burn koyla.

Put this koyla in small katori.

Now keep this katori in ready chicken and pour 2 tsp ghee on koyla.

Cover the pan immediately.

After 2-3 min remove koyla’s katori. and again cover the pan.

Garnish with coriander leaves.

Smoke chicken is ready.

Serve with chapati or roti.

December 22nd, 2006 Author: Vaibhavi

Shankarpali

Ingredients:

Maida 250 gm
Ghee 1 cup
Sugar 1 cup
Milk 2 cups
Oil or ghee for fry
Salt 1/4 tsp

 

How to make Shankarpali:

In a milk add sugar and boil.and allow to cool.

In a dish take ghee and beat it.

Then add salt and boiled milk and make a tough dough by adding maida.

Keep aside for 2 hours.

After 2 hours roll out thick chapati and cut the shankarpali and fry it in oil till golden brown.

December 18th, 2006 Author: Vaibhavi


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