Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 cup rice flour (chawal ka atta)
1 cup jaggery (gur)
1 cup grated coconut
50 gms cashewnuts (kaju)
2 tbsp ghee
cardamom (elaichi) powder
Method
Dry roast the rice flour well until it turns into besan color. cool it and seive.Take 2cups of water in a vessel,to it add pinch of turmeric and salt boil well, until the bubble comes. completely cool it. this can be prepared a day earlier.Take a bowl, add the roasted rice flour to it sprinkle the boiled cool water little by little,the flour should look lie besan laddu(i.e) when u hold in your palm it should make a ball and when u open your palm it should break. again seive the flour.Spread it in a white cloth and cook in the pressure pan without whistle for 5mts. take it out and immediately spread it with hand , so that no lumps are formed.cool it.Make jagerry syrup 2string consistency add the cashews and elachi turn off the gas. to this add the cooked rice flour and keep on stiring until the syrup becomes cool.Fry the coconut in the ghee till brown and mix to the sweet rice flour mix. serve.The sweet rice pottu should look powdery after making without any lumps.
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Friday, March 1, 2013
Coconut Rice
Preparation:15 mins
Cook: 35 mins
Total Time: 50 mins
Servings: Makes 2 to 3 servings
Ingredients
250 gms long grained rice (basmati)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
3 to 5 whole dry kashmiri red chillies
2 green chillies , chopped
2 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp urad dal (split black lentils)
2 tbsp chana dal (split bengal gram)
5 to 6 curry leaves (kadi patta)
1 pinch of turmeric powder (haldi)
1 pinch of asafoetida (hing)
150 gms freshly grated coconut
1 tsp chopped coriander (dhania)
1 tbsp lemon juice
salt to taste
Method
Boil rice for 5 minutes, drain and spread on a tray to cool.Dry roast the coconut till it is golden brown and keep 1 tbsp aside.Heat the oil in a pan and add the mustard seeds.When the seeds crackle, add the red chillies, garlic, ginger, and green chillies and saute for 20 seconds.Add both dals, curry leaves and turmeric and saute till the dals turn golden.Add the asafoetida, salt, grated coconut and rice, mix well and cook for a few minutes.Remove from the flame and keep for 1 minute.Cook again till the rice is completely cooked.Serve hot garnished with coriander and grated coconut.
Cook: 35 mins
Total Time: 50 mins
Servings: Makes 2 to 3 servings
Ingredients
250 gms long grained rice (basmati)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
3 to 5 whole dry kashmiri red chillies
2 green chillies , chopped
2 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp urad dal (split black lentils)
2 tbsp chana dal (split bengal gram)
5 to 6 curry leaves (kadi patta)
1 pinch of turmeric powder (haldi)
1 pinch of asafoetida (hing)
150 gms freshly grated coconut
1 tsp chopped coriander (dhania)
1 tbsp lemon juice
salt to taste
Method
Boil rice for 5 minutes, drain and spread on a tray to cool.Dry roast the coconut till it is golden brown and keep 1 tbsp aside.Heat the oil in a pan and add the mustard seeds.When the seeds crackle, add the red chillies, garlic, ginger, and green chillies and saute for 20 seconds.Add both dals, curry leaves and turmeric and saute till the dals turn golden.Add the asafoetida, salt, grated coconut and rice, mix well and cook for a few minutes.Remove from the flame and keep for 1 minute.Cook again till the rice is completely cooked.Serve hot garnished with coriander and grated coconut.
Dates Appam
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 4 servings
Ingredients
1 cup dates (khajur)
2 small bananas
2 cups plain flour (maida)
4 tsp rice flour (chawal ka atta)
1 1/2 cups jaggery (gur) water
2 tsp sesame seeds (til)
1 tsp cardamom (elaichi) powder
1 pinch of baking powder
1 pinch of salt
Method
Mash the bananas and add the plain flour and rice flour along with jaggery water and mix well.Add the remaining ingredients, mix well and keep aside for 20 minutes.Heat the oil in a kadhai, shape the mixture into small balls and deep fry till they turn golden brown and crisp.Serve hot.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 4 servings
Ingredients
1 cup dates (khajur)
2 small bananas
2 cups plain flour (maida)
4 tsp rice flour (chawal ka atta)
1 1/2 cups jaggery (gur) water
2 tsp sesame seeds (til)
1 tsp cardamom (elaichi) powder
1 pinch of baking powder
1 pinch of salt
Method
Mash the bananas and add the plain flour and rice flour along with jaggery water and mix well.Add the remaining ingredients, mix well and keep aside for 20 minutes.Heat the oil in a kadhai, shape the mixture into small balls and deep fry till they turn golden brown and crisp.Serve hot.
Rasgulla With Fruit Custard
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 8 to 10 servings
Ingredients
For The Rasgualla
2 cups paneer (cottage cheese)
2 tsp plain flour (maida)
For The Sugar Syrup
2 cups sugar
5 cups water
a few saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder
For The Fruit Custard
1 ltr milk
3 tbsp cornflour
1/2 cup sugar
1/2 cup chopped apples
1/2 cup chopped pineapples
To Garnish
10 to 12 pralinerounds
Method
For the sugar syrup
For the sugar syrupIn a thick bottom pan or pressure cooker, add water and sugar and bring to boil.Add kesar and cardamom powder and continue to boil.Keep the syrup thin and flowy. Keep aside.
For the rasgulla
For the rasgullaMash the panneer untill soft.Add maida and mix well and make smooth small balls and put them in to the above bubbling sugar syrup. Add few at a time. Cover and continue boiling for 7-8 minutes.The balls will swell and rise up.Let them stand for half an hour.Remove and refrigerate then soaked in little syrup.
For the custard
For the custardHeat the milk in a deep pan, add the sugar, saffron milk masala, mix well and boil.Add the cornflour mixed in 1/4 cup cold milk and add it to the boiling milk, mix well and cook for 2 minutes the milk will smoothen up and coat the spoon.Remove from the flame and transfer it to a deep bowl. Refrigerate till chilled.Add the fruits, mix well and refrigerate again.In a tall broad glass, pour the custard, squeezed rasgullis 2-3 of them, custard, fruits and custard again. Refrigerate for an hour. While serving garnish it by placing one or two praline rounds standing at the sides of glass.Serve chilled.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 8 to 10 servings
Ingredients
For The Rasgualla
2 cups paneer (cottage cheese)
2 tsp plain flour (maida)
For The Sugar Syrup
2 cups sugar
5 cups water
a few saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder
For The Fruit Custard
1 ltr milk
3 tbsp cornflour
1/2 cup sugar
1/2 cup chopped apples
1/2 cup chopped pineapples
To Garnish
10 to 12 pralinerounds
Method
For the sugar syrup
For the sugar syrupIn a thick bottom pan or pressure cooker, add water and sugar and bring to boil.Add kesar and cardamom powder and continue to boil.Keep the syrup thin and flowy. Keep aside.
For the rasgulla
For the rasgullaMash the panneer untill soft.Add maida and mix well and make smooth small balls and put them in to the above bubbling sugar syrup. Add few at a time. Cover and continue boiling for 7-8 minutes.The balls will swell and rise up.Let them stand for half an hour.Remove and refrigerate then soaked in little syrup.
For the custard
For the custardHeat the milk in a deep pan, add the sugar, saffron milk masala, mix well and boil.Add the cornflour mixed in 1/4 cup cold milk and add it to the boiling milk, mix well and cook for 2 minutes the milk will smoothen up and coat the spoon.Remove from the flame and transfer it to a deep bowl. Refrigerate till chilled.Add the fruits, mix well and refrigerate again.In a tall broad glass, pour the custard, squeezed rasgullis 2-3 of them, custard, fruits and custard again. Refrigerate for an hour. While serving garnish it by placing one or two praline rounds standing at the sides of glass.Serve chilled.
Fruit Salad with Mint
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 to 6 servings
Ingredients
5 medium bananas , sliced
6 oranges , peeled and segmented
2 cups strawberry , cut into halves
2 cups green grapes , cut in halves and seeds removed
3/4 cup fresh orange juice
2 tbsp honey
4 tbsp chopped fresh mint leaves (phudina)
Method
Combine the bananas, oranges, strawberries and grapes in a large bowl and toss well. Keep aside.Combine the orange juice and honey in a small bowl and mix well.Add the prepared juice mixture to the fruits and toss well.Add the mint leaves and toss well.Refrigerate the salad for 3 hours.Serve chilled.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 to 6 servings
Ingredients
5 medium bananas , sliced
6 oranges , peeled and segmented
2 cups strawberry , cut into halves
2 cups green grapes , cut in halves and seeds removed
3/4 cup fresh orange juice
2 tbsp honey
4 tbsp chopped fresh mint leaves (phudina)
Method
Combine the bananas, oranges, strawberries and grapes in a large bowl and toss well. Keep aside.Combine the orange juice and honey in a small bowl and mix well.Add the prepared juice mixture to the fruits and toss well.Add the mint leaves and toss well.Refrigerate the salad for 3 hours.Serve chilled.
Puri Upma
Preparation:10 min.
Cook: 5min.
Total Time: 15 mins
Servings:
Ingredients
1-2 litres Puri(used in bhel puri)or puffed rice,
1 medium sized onion(chopped),
3-4 green chillies(chopped),
few curry leaves (kadi patta)
1/2\" ginger(grated),
1 tsp mustard seeds ( rai / sarson)
1tsp chana dal,
1tbsp grated coconut,
few chopped coriander leaves(chopped),
1/2 tsp turmeric powder (haldi)
salt to taste
2-3tsp. oil,
1-2tsp lemon juice.
Method
Wash the puri in water for few secs.It will shrink to soft grains. keep aside till water drains out.Heat oil in a pan and add mustard seeds. when it splutters add chana dal, chillies, ginger, curry leaves and onions.When the onions get brown add turmeric, coconut and coriander and saute for 1 min.Then add the wetted puri salt and lemon juice.Mix them well.
Cook: 5min.
Total Time: 15 mins
Servings:
Ingredients
1-2 litres Puri(used in bhel puri)or puffed rice,
1 medium sized onion(chopped),
3-4 green chillies(chopped),
few curry leaves (kadi patta)
1/2\" ginger(grated),
1 tsp mustard seeds ( rai / sarson)
1tsp chana dal,
1tbsp grated coconut,
few chopped coriander leaves(chopped),
1/2 tsp turmeric powder (haldi)
salt to taste
2-3tsp. oil,
1-2tsp lemon juice.
Method
Wash the puri in water for few secs.It will shrink to soft grains. keep aside till water drains out.Heat oil in a pan and add mustard seeds. when it splutters add chana dal, chillies, ginger, curry leaves and onions.When the onions get brown add turmeric, coconut and coriander and saute for 1 min.Then add the wetted puri salt and lemon juice.Mix them well.