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Cabbage Raita

Ingredients:

Cabbage                250 gm
Curd                        2 cups
Fresh coconut       1/2 cup
Coriander leaves  1 tbsp
Mustard seeds      1/2 tsp
Kadipatta leaves       4
Whole red chilly         2
Asafoetida              1/4 tsp
Oil                             1 tsp
Salt
How to make Cabbage Raita:
Grate cabbage and steam for 2-3 min.
Allow to cool.
In a bowl take cabbage,coconut,curd and salt.
Mix finely.
Heat oil in a pan and add seeds.
When seeds splutter add broken red chilly,kadipatta and asafoetida.
Pour this tadka over the cabbage.
Refrigerate for 10 min.
Cabbage raita is ready.
Garnish with finely chopped coriander leaves.

Add comment January 4th, 2009 Author: Vaibhavi

Pulav Masala

Ingredients:

Coriander seeds 1 cup
Cumin seeds 1/2 cup
Caraway seeds 1 tsp
Poppy seeds 1 tsp
Cloves 6-8
Black pepper 6-8
Cinnamon sticks 4
Cardamoms 4

How to make Pulav Masala:

Clean all ingredients and grind in a mixer to make a fine powder.
Sieve and keep in a air tight bottle.
Use this masala to make pulav.
It is better to use as fresh.

Add comment December 30th, 2008 Author: Vaibhavi

Khatkhatle

Ingredients:

Muttar 50 gm
Sweet potato 50 gm
French beans 50 gm
Brinjal 50 gm
Red pumpkin 50 gm
Tur dal 50 gm
Yam 50 gm
Snake guard 50 gm
Raw papaya 50 gm
Raw banana 1
Potato 2
Onion 2
Tomato 1
Coconut 1/2
Whole red chilly 2-3
Coriander seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jaggery 1 tbsp
Tirphal 4
Oil 1 tbsp
Salt
How to make Khatkhatle:

Soak tur dal in warm water for half an hour.
Chop all vegetables in squares.
Heat oil and add chopped onion.
Fry for 2-3 min. then add chopped tomato.
Now add chopped vegtables(except pumpkin).
Add red chilly powder and turmeric powder.
Saute it for 2 min. and add 2 cups of water and soaked tur dal.
Cover the pan and allow to cook.
In a coconut add whole red chilly,tirphal and coriander seeds and grind fine paste using little water.
Now add pumpkin and salt.
Cook again for 4-5 min.
Lastly add coconut paste and grated jaggery.
Mix well and boil for 2 min.
Khatkhatle is ready.
Serve hot with roti or chapati.

Add comment December 23rd, 2008 Author: Vaibhavi

Anarse

Ingredients:

Rice 500 gms
Jaggery 250 gms
Ghee 50 gms
Khuskhus 50 gms
Banana 1/4

How to make Anarse:

Clean wash and soak rice for three consecutive days.
Change the water daily.
On the fourth day drain and spread rice on a clean cloth to dry in a shade.
When the rice is totally dried make a fine powder in a mixer and sieve it.
Add grated jaggery,smashed banana and 2-3 tsp of ghee.
Mix well and knead dough.
Add milk if necessary to make a soft dough.
Now make small balls of the dough.
Spread 1/2 tsp khuskhus on the plastic paper.
Press the ball on the khuskhus and make small puri by fingers.
Deep fry each anarse keeping the khuskhus coated side on top.
Fry on low heat and only one side.
Repeat the same procedure for each ball.
Drain and allow to cool.
Anarse is ready.

Add comment December 18th, 2008 Author: Vaibhavi

Arbi Kofta Masala

Ingredients:

Arbi                                              250 gms
Green peas                                1 cup
Onion                                             2
Tomato                                          2
Besan                                         1 cup
Green chilly                                 2-3
Kashmiri red chilly powder    1 tsp
Turmeric powder                     1/2 tsp
Garam masala powder          1/4 tsp
Coriander leaves                     1/2 cup
Oil
Salt

How to make Arbi Kofta Masala:

Wash arbi and boil with green peas for 10 min.
Allow to cool.
Put green peas aside.
Remove skin of arbi and mash it finely.
Add besan,finely chopped green chilly,coriander leaves and salt.
Mix finely and make kofte (small balls).
Fry the kofte in a hot oil till golden brown.
Drain and keep aside.
In another pan heat oil and add chopped onion.
Fry till transparent and add chopped tomato and fry for 2-3 min.
Now add kashmiri red chilly powder,turmeric powder,garam masala powder and salt.
Add boiled green peas and mix finely.
Add 1 cup of water and allow to boil.
Now add kofte and boil again without stir.
Arbi kofta masala is ready.
Garnish with finely chopped coriander leaves and serve.

Add comment December 14th, 2008 Author: Vaibhavi

Khoya

Ingredients:

Fat milk

How to make Khoya:

Boil milk in a heavy bottom pan.
Stir Continueously on low flame till it becomes solid.
Allow to cool.
Use as required.

Add comment December 9th, 2008 Author: Vaibhavi

Sweet Kachori

Ingredients:

Maida                    1/4 kg
Soda                     1 tsp
Coconut                   1
Sugar                    1/2 cup
Kaju-kismis         1 tbsp
Elaichi powder    1/2 tsp
Pure ghee            1 tsp
Oil

How to make Sweet Kachori:

Sieve maida and knead dough with soda and1 tbsp oil and keep aside.
In a kadai heat pure ghee and add scrapped coconut and sugar.
Fry for 2 min.
Now add kaju kismis and elaichi powder.
Mix finely and allow to cool.
Make small balls of maida dough and stuff coconut mixture and close carefully.
Heat oil in a kadai and fry stuffed kachori till golden brown on medium flame.
Remove from kadai and drain.
Sweet kachori is ready.
Serve with curd.

Add comment December 5th, 2008 Author: Vaibhavi

Arbi Ki Sabji

Ingredients:

Arbi                                 500 gms
Tomato                              1
Onion                                 1
Red chilly powder        1 tsp
Turmeric powder         1/4 tsp
Chat masala powder  1/2 tsp
Coriander leaves         1/4 cup
Oil
Salt

How to make Arbi Ki Sabji:

Wash arbi and boil in a pressure cooker.
Peel and cut into cubes.
Deep fry this arbi pieces in hot oil till crispy.
Apply red chilly powder,turmeric powder,chat masala and salt.
In a kadai heat 1 tbsp oil and add chopped onion.
Fry onion till transperent then add chopped tomato.
Again fry for 2-3 min.
Now add fried arbi pieces.
Mix well and cover for 2-3 min.on low flame.
Arbi ki sabji is ready.
Garnish with finely chopped coriander leaves.
Serve hot with chapati or roti.

Add comment November 30th, 2008 Author: Vaibhavi

Palak Methi Dal

Ingredients:

Tur dal                    2 cups
Palak leaves         1/2 cup
Methi leaves          1/4 cup
Red chilly powder 1 tsp
Turmeric powder  1/2 tsp
Tomato                       1
Onion                          1
Garlic cloves            2-3
Cumin seed          1 tsp
Kadipatta               1 string
Coriander leaves 1/2 cup
Oil                           1 tbsp
Sugar(optional)    1 tsp
Salt

How to make Palak Methi Dal:

Chop palak,methi,tomato,onion and coriander leaves finely.
In a pressure cooker cook dal with chopped palak,methi,coriander leaves,onion and tomato.
Give 4-5 whistles.
Heat oil in a pan and add cumin seed and kadipatta.
Pour the dal mixture in a tadka.
Add red chilly powder,turmeric powder,sugar and salt.
Cook for 4-5 min. on low flame.
Palak methi dal is ready.
Serve with hot rice.

Add comment November 25th, 2008 Author: Vaibhavi

Chicken Kabab

Ingredients:

Boneless chicken mince 250 gm
Onion 2
Green chilli paste 1 tsp
ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Corn flour 1 tsp
Oil
Salt
How to make Chicken Kabab:

First wash chicken mince and drain finely.
In a bowl take chicken mince, green chilly paste,ginger garlic paste,chopped onion and coriander leaves.
Mix well and add corn flour and salt.
Mix again and make small kababs.
Refrigerate for an hour.
Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown.
Chicken kabab is ready.
Serve hot with tomato ketchup and onion rings.

Add comment November 18th, 2008 Author: Vaibhavi