Ingredients:
Thick curd 2 cups
Watermelon pieces 2 cups
Sugar 2 tbsp
Red colour 1/8 tsp (optional)
Crushed black pepper 1 tsp (optional)
How to make Watermelon Lassi:
Remove the seeds of watermelon.
In a blender mix with curd,colour and sugar.
Run the blender for 2-3 min.
Watermelon lassi is ready.
Keep in a refrigerator for 30 min.
Serve in a glass with garnishing crushed black pepper.
April 18th, 2010
Author: Vaibhavi
Ingredients:
Pohe 2 cups
Potato 1
onion 2
Green chilly 2-3
Lemon juice 1 tsp
Sugar 1 tsp
Fresh coconut 1 tbsp
coriander leaves 1 tbsp
Oil
Salt
How to make Pohe Ke Vade:
Clean and wash pohe.
Remove the water completely.
Boil the potato,remove the skin and mash finely.
Chop onion,green chilly and coriander leaves finely.
In a poha add mashed potato,,onion,green chilly,lemon juice,sugar,coconut,coriander leaves and salt.
Mix finely.
Shape it into small balls and flatten them.
Heat oil in a kadai and fry vades untill golden brown.
Serve hot with green chutney or tomato ketchup.
April 13th, 2010
Author: Vaibhavi
Ingredients:
Raw papaya 1
Chana dal 1/2 cup
Green chilly 2-3
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Kadipatta leaves 4-5
Jaggery 1 tsp
Fresh coconut 1 cup
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt
How to make Papaya Ki Sabji:
Soak chana dal in warm water for 20 min.
Remove skin of papaya and make small pieces in square shape.
Chop green chilly and coriander leaves.
In a kadai heat oil and add mustard seeds.
When seeds start to splutter add hing and kadipatta leaves.
Now add green chilly and soaked dal.
Stir and cover the pan on low flame for 2-3 min.
Add papaya pieces and turmeric powder with 2 cups of water.
Add salt and mix finely.
Allow to cook for 4-5 min on medium flame.
Lastly add coconut,jaggery and coriander leaves.
Papaya ki sabji is ready.
April 4th, 2010
Author: Vaibhavi
Ingredients:
Tomato 6
Onion 4
Potato 2
Grated coconut 2 cups
Malvani masala 1 tsp
Garam masala 1/2 tsp
Haldi powder 1/4 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Salt
How to make Tomato Bharela :
Wash the tomatoes and cut the top of each tomato.
With a spoon scoop out the pulp of the tomato carefully.
Throw out the seeds and keep the tomatoes aside.
Now chop the onions,tomato top and coriander leaves finely.
Make the 4 pieces of each potato.
In a kadai take 1 tbsp of oil and fry half portion of onions.
Add grated coconut and fry it till golden brown.
Make a fine paste in a mixer.
Now in a thali take chopped onion,tomato pieces,coriander leaves,malvani masala,garam masala,haldi powder,half portion of coconut paste,sugar and salt.
Mix finely.
Stuff this mixture in each tomato.
Now in a kadai heat oil and fry potato pieces for 2-3 min.
Place the stuffed tomato near the potatoes.
Cover the pan and cook for 2-3 min on low flame.
Lastly add remaining portion of coconut paste and mix finely.
Add water if necessary.
Cover the pan and cook again till the oil seperates (appx 5 min).
Tomato bharela is ready.
Serve hot with chapati or bhakari.
March 28th, 2010
Author: Vaibhavi
Ingredients:
Eggs 6
Onions 3-4
Tomatoes 2-3
Ginger garlic paste 2 tsp
Green chilly 2
Red chilly powder 1 small tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Dhania jeera powder 2 tsp
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt
How to make Egg Masala:
Boil eggs in a water for ten min.
Allow to cool,remove the cover and cut into half.
Keep aside.
Chop the onion,tomato,green chilly and coriander leaves finely.
In a pan heat oil and add chopped onion.
Fry onion till light brown.
Add chopped green chilly and ginger garlic paste.
Fry for a min.
Now add finely chopped tomatoes.
Mix finely and cover the pan.
Cook tomatoes till the oil seperates.
Now add red chilly ,turmeric,dhania jeera powder,garam masala ,coriander leaves and salt.
Mix finely.
Add 1 cup of water.
Place the egg pieces on gravy neatly.
Cover the pan and cook on low flame for 5 min.
Egg masala is ready.
Enjoy with roti or chapati.
March 21st, 2010
Author: Vaibhavi
Ingredients:
Moong dal 2 cups
Palak 1 small bunch
Onion 1
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Jeera powder 1 tsp
Lemon juice 2 tsp
Oil 1 tbsp
Salt
For tadka:
Ghee 2 tbsp
Asafoetida 1/4 tsp
Kadipatta leaves 5-6
Cumin seeds 1 tsp
How to make Dal Palak:
Wash palak and chop it finely.
Soak dal for 30 min and cook it with turmeric dal till smash.
Chop onion finely.
In a pan heat oil and fry onions till golden brown.
Now add ginger garlic paste and fry for a min.
Add finely chopped palak leaves and fry on a low flame for 2-3 min.
Pour cooked dal with red chilly powder,jeera powder and salt.
Cook dal on low flame till dry.
In a small pan heat ghee and give tadka of cumin seeds, asafoetida and kadipatta.
Pour this tadka on dal.
Mix finely.
Lastly add lemon juice.
Dal palak is ready.
March 14th, 2010
Author: Vaibhavi
Ingredients:
Methi leaves bunch 1
Besan 1 cup
Wheat flour 1 cup
Rice flour 1 cup
Dahi 1 cup
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Dhaniya jeera powder 1 tsp
Garam masala powder 1 tsp
Sugar 1 tsp
Oil 1 tbsp+ to fry
Salt
How to make Methi Muthia:
Mix all ingredients together and form a stiff dough.
Add water if necessary.
Heat oil in kadai.
Make 1 inch balls from dough and give it oval shape.
Deep fry this balls till golden brown.
Methi muthia is ready.
Serve hot with green chutney or tomato ketchup.
March 8th, 2010
Author: Vaibhavi
Ingredients:
Nachani flour 3 cups
Water
How to make Nachani ki Bhakari:
In a bowl take nachani flour and knead soft dough with water.
Divide into 4 portions and form them into round balls.
In a dish spread flour and take one ball and flatten with your palm into a thin bhakari.
Place bhakari on hot tawa and apply little water on the top side of the bhakari.
When water evaporate turn it over and cook the other side.
Cook this side.
Turn again and cook first side for a min.
Nachani ki bhakari is ready to eat with any sabji.
Nachani ki bhakari is very cool in summer.
March 1st, 2010
Author: Vaibhavi
More Indian Recipes:
