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.
December 23rd, 2008
Author: Vaibhavi
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.
December 18th, 2008
Author: Vaibhavi
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.
December 14th, 2008
Author: Vaibhavi
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.
December 9th, 2008
Author: Vaibhavi
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.
December 5th, 2008
Author: Vaibhavi
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.
November 30th, 2008
Author: Vaibhavi
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.
November 25th, 2008
Author: Vaibhavi
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.
November 18th, 2008
Author: Vaibhavi
Ingredients:
Rice 1 cup
Mung dal 1/4 cup
Potato 1
Green peas 1 tbsp
Carrot 1
Onion 1
Brinjal 1
Tomato 1
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jeera 1/2 tsp
Jeera powder 1 tsp
Green chilly 2
Tejpatta 1
Oil 1 tbsp
Salt
How to make Veg Khichadi:
Make small pieces of all vegetables.
Wash rice and keep aside.
Heat oil in pressure cooker.
Add tejpatta, jeera and green chilly pieces.
Now add all chopped vegetables and mix well.
Add washed rice and mung dal.
Fry for 2-3 min.
Now add red chilly powder,turmeric powder,jeera powder,salt and mix it well.
Add 2 cups of hot water.
Cover the cooker and give one whistle on low flame.
Veg khichadi is ready.
Serve hot with curd or any pickle.
November 14th, 2008
Author: Vaibhavi
Ingredients:
Pineapple 1
Sugar 250 gm
Saffron 1/4 tsp
Elaichi powder 1 tsp
How to make Pineapple Jam:
Remove skin and eyes of pineapple and grate it.
Add sugar and saffron in pineapple pulp.
Put on low flame to boil for 10 min.
Lastly add elaichi powder and mix well.
Pineapple jam is ready.
November 9th, 2008
Author: Vaibhavi
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