Ingredients:
Watermelon
Milk
Sugar
Rose syrup
Red colour
How to make Watermelon Shake:
Take watermelon of good quality.
Remove seeds and make small pieces of only red part.
Grind in a mixer for a minute.
Add milk,sugar and rose syrup as per the taste.
Add pinch of red colour and mix finely.
Watermelon shake is ready.
Serve chilled.
September 23rd, 2009 Author: Vaibhavi
Ingredients:
Cooked rice 2 cups
Onion 2
Green chilly 2-3
Kadipatta leaves 4-5
Turmeric powder 1/4 tsp
Mustard seeds 1/2 tsp
Asafoetida 1/4 tsp
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt
How to make Phodnicha bhat:
Chop onion,green chilly and coriander leaves finely.
In a pan heat oil and add mustard seeds.
When it starts to splutter add finely chopped green chilly and kadipatta.
Now add finely chopped onion and fry for 2-3 min till transperent.
Add asafoetida and turmeric powder.
Now add cooked rice with salt.
Mix finely and cover for 2-3 min on low flame.
Lastly add finely chopped coriander leaves and mix again.
Cook again on low flame for a min.
Phodnicha bhat is ready to serve with any pickle.
September 17th, 2009 Author: Vaibhavi
Ingredients:
Wheat flour 4 cups
Jaggery 3 cups
Elaichi powder 1 tsp
Nutmeg powder 1/4 tsp
Ghee
How to make Churma Ke Laddu:
In a bowl take wheat flour and add one cup melted ghee.
Mix finely and knead stiff dough using enough water.
Make small balls.
In a kadai heat ghee and fry the balls till the golden on medium flame.
Allow to cool and make coarse powder(churma).
Grate the jaggery and heat on medium flame for a minute.
Add churma,ghee and elaichi powder in a jaggery.
Mix well and make laddu.
Churma ke laddu is ready.
September 11th, 2009 Author: Vaibhavi
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
More Indian Recipes:
