Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
2 ridge gourd (turai)
3 tomatoes
salt to taste
3 tsp oil
mustard seeds ( rai / sarson)
urad dal (split black lentils)
4 to 5 fenugreek (methi) seeds
8 whole dry kashmiri red chillies
4 green chillies
1/4 tsp asafoetida (hing)
2 tsp tamarind (imli) pulp
turmeric powder (haldi)
Method
Heat the oil in a pan and add the mustard seeds and urad dal.When the seeds crackle, add the remaining ingredients, except ridge gourd and tomatoes and mix well.Saute for 3 minutes and keep aside to cool.Blend in a mixer till smooth. Keep aside.Heat the oil in same pan, add the ridge gourd till it turns soft.Add the tomatoes and cook till soft. Keep aside to cool down.Blend the mixture along prepared masala mixture till smooth.Serve or store chilled.
Wednesday, May 1, 2013
Broccoli vada
Preparation:null
Cook: 0 mins
Total Time: 0 mins
Servings:
Ingredients
20 nos Broccoli florets
1 cup Bengal gram
1 no Onion
2 nos Green chili (finely chopped)
3 clove Garlic (crushed)
1 inch Ginger (crushed)
¼ tsp Cumin seeds
¼ tsp Fennel seeds
¼ tsp Asafoetida
1 pinch Turmeric powder
10 nos Curry leaves
5 stks Coriander leaves
1 tsp Salt (or to taste)
2 cup Oil
Method
Soak bengal gram for at least an hour, wash and drain completely using a colander. grind to coarse texture along with green chili, without adding any water. wash and separate the broccoli into small florets or chop them finely. to the ground dal mixture, add chopped onions, broccoli florets, crushed ginger, garlic, cumin seeds, fennel seeds, asafo"}]
Cook: 0 mins
Total Time: 0 mins
Servings:
Ingredients
20 nos Broccoli florets
1 cup Bengal gram
1 no Onion
2 nos Green chili (finely chopped)
3 clove Garlic (crushed)
1 inch Ginger (crushed)
¼ tsp Cumin seeds
¼ tsp Fennel seeds
¼ tsp Asafoetida
1 pinch Turmeric powder
10 nos Curry leaves
5 stks Coriander leaves
1 tsp Salt (or to taste)
2 cup Oil
Method
Soak bengal gram for at least an hour, wash and drain completely using a colander. grind to coarse texture along with green chili, without adding any water. wash and separate the broccoli into small florets or chop them finely. to the ground dal mixture, add chopped onions, broccoli florets, crushed ginger, garlic, cumin seeds, fennel seeds, asafo"}]
Cholar Dal
Preparation:30 mins
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 2 servings
Ingredients
1/2 cup soaked chana dal (split bengal gram)
1 tbsp grated coconut
2 tbsp. mustard (rai / sarson) oil
1/2 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
3 cloves (laung / lavang)
2 cardamoms
2 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
1 tsp grated ginger (adrak)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
1 tsp ghee
Method
Pressure cook the soaked chana dal till soft but not mushy.Heat oil in a pan and temper with cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chillies.After they stop spluttering, add the ginger and coconut and saute till the coconut turns slightly brown.Add the cooked dal, salt, sugar, turmeric powder and 1/2 cup water.Simmer for 5 minutes in low flame.When done, add ghee and serve.
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 2 servings
Ingredients
1/2 cup soaked chana dal (split bengal gram)
1 tbsp grated coconut
2 tbsp. mustard (rai / sarson) oil
1/2 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
3 cloves (laung / lavang)
2 cardamoms
2 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
1 tsp grated ginger (adrak)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
1 tsp ghee
Method
Pressure cook the soaked chana dal till soft but not mushy.Heat oil in a pan and temper with cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chillies.After they stop spluttering, add the ginger and coconut and saute till the coconut turns slightly brown.Add the cooked dal, salt, sugar, turmeric powder and 1/2 cup water.Simmer for 5 minutes in low flame.When done, add ghee and serve.
Mango Burfee
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 10 to 20 servings
Ingredients
1 cup mango pulp
1 cup semolina (rava)
2 cups sugar
2 cups milk
2 tbsp freshly grated coconut
1 tbsp ghee
1/4 tsp powdered cardamoms
Method
Boil milk with sugar in a deep pan.Heat one tbsp of ghee in a non-stick pan and saute the semolina till it is light brown.Pour the sweetened boiled milk and add coconut , mango pulp, khoya and cardamom powder.Cook on slow flame stirring continuously.When the mixture thickens , pour into a greased tray.Garnish with almonds and cahews.Cut into desired shapes and serve.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 10 to 20 servings
Ingredients
1 cup mango pulp
1 cup semolina (rava)
2 cups sugar
2 cups milk
2 tbsp freshly grated coconut
1 tbsp ghee
1/4 tsp powdered cardamoms
Method
Boil milk with sugar in a deep pan.Heat one tbsp of ghee in a non-stick pan and saute the semolina till it is light brown.Pour the sweetened boiled milk and add coconut , mango pulp, khoya and cardamom powder.Cook on slow flame stirring continuously.When the mixture thickens , pour into a greased tray.Garnish with almonds and cahews.Cut into desired shapes and serve.
Vermicelli Pakoda
Preparation:20 min
Cook: 20 min
Total Time: 40 mins
Servings:
Ingredients
2 cups vermicelli (seviyan)
1 1/2 cups besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 pinch of asafoetida (hing)
chopped coriander (dhania)
salt to taste
oil for frying
1/4 tsp ginger-garlic (adrak-lehsun) paste
Method
Boil vermicelli (untill half cooked)and then drain out the excess water and pour cold water and drain again. Add tsp of oil to that (this will seperate the vermecelli and would soften them) ,keep aside. Mix all the ingredients above and add it to the vermicelli . Make a proper batter adding enough water for pakodas Pour oil in the pan and deep fry these pakodas Serve hot with any chutney or ketchup.
Cook: 20 min
Total Time: 40 mins
Servings:
Ingredients
2 cups vermicelli (seviyan)
1 1/2 cups besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 pinch of asafoetida (hing)
chopped coriander (dhania)
salt to taste
oil for frying
1/4 tsp ginger-garlic (adrak-lehsun) paste
Method
Boil vermicelli (untill half cooked)and then drain out the excess water and pour cold water and drain again. Add tsp of oil to that (this will seperate the vermecelli and would soften them) ,keep aside. Mix all the ingredients above and add it to the vermicelli . Make a proper batter adding enough water for pakodas Pour oil in the pan and deep fry these pakodas Serve hot with any chutney or ketchup.
Quick Curd Rice
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
1 cup raw rice (chawal)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
2 to 3 whole dry kashmiri red chillies
5 to 6 curry leaves (kadi patta)
3 to 4 green chillies
500 gms fresh curds (dahi)
salt to taste
Method
Cook the rice in boiling water till soft and keep aside.Heat the oil in a kadai and add the cumin seeds and mustard seeds.When the seeds crackle, add the urad dal, chana dal, red chillies, green chillies and curry leaves and saute till the dals turn golden brown in colour.Add this tempering to the curds and mix well.Add the rice and salt and mix well.Serve garnished with coriander.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
1 cup raw rice (chawal)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
2 to 3 whole dry kashmiri red chillies
5 to 6 curry leaves (kadi patta)
3 to 4 green chillies
500 gms fresh curds (dahi)
salt to taste
Method
Cook the rice in boiling water till soft and keep aside.Heat the oil in a kadai and add the cumin seeds and mustard seeds.When the seeds crackle, add the urad dal, chana dal, red chillies, green chillies and curry leaves and saute till the dals turn golden brown in colour.Add this tempering to the curds and mix well.Add the rice and salt and mix well.Serve garnished with coriander.
Jhatpat Nutty Kheer
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
100 gms rice (chawal)
1 ltr milk
5 tbsp cream
1/4 cup chopped mixed nuts
80 gms sugar
Method
Clean and wash the rice with enough water and transfer in a pressure cooker along with the milk.Pressure cook for 10 minutes and allow the steam to escape before opening the lid.Add the malai and sugar, mix well and cook for 5 minutes.Remove form the flame, add the nuts and cardamom powder and mix well.Serve hot or chilled garnished with almonds.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
100 gms rice (chawal)
1 ltr milk
5 tbsp cream
1/4 cup chopped mixed nuts
80 gms sugar
Method
Clean and wash the rice with enough water and transfer in a pressure cooker along with the milk.Pressure cook for 10 minutes and allow the steam to escape before opening the lid.Add the malai and sugar, mix well and cook for 5 minutes.Remove form the flame, add the nuts and cardamom powder and mix well.Serve hot or chilled garnished with almonds.
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