Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
3 cups sliced potatoes
oil for deep frying
2 tbsp oil
7 curry leaves (kadi patta)
2 tsp chopped green chillies
1 cup chopped tomatoes
2 tbsp achar masala mix
salt to taste
1 tsp lemon juice
For The Garnish
2 tbsp chopped coriander (dhania)
Method
Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad pan, add the curry leaves, green chillies, tomatoes and the achar masala mix, mix well and cook till the oil forms a separate layer on top.Add the fried potatoes, salt, lemon juice and little water, mix well and simmer for 5-7 minutes.Serve hot garnished with coriandetr.
Saturday, June 1, 2013
Navratri Special Khichdi
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings
Ingredients
100 gms sago (sabudana)
100 gms boiled and deep fried potato cubes
50 gms roasted and crushed peanuts
4 chopped green chillies
15-20 curry leaves (kadi patta)
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
1/2 tsp cumin seeds (jeera)
salt to taste
1 tbsp ghee
1 tbsp pomegranate (anar)
1 tbsp chopped mixed fruits
1 tsp sugar
Method
Soak sabudana in water for 3 minutes, drain out water and keep sabunana with little water for 2 hours and keep aside.Heat the ghee in a kadhai, add the cumin seeds, green chillies, curry leaves and saute for few seconds.When the seeds crackle, add the soaked sabudana, groundnuts, fried potatoes, salt, lemon juice and sugar and mix well.Transfer in a serving bowl and serve hot garnished with fruits and coriander.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings
Ingredients
100 gms sago (sabudana)
100 gms boiled and deep fried potato cubes
50 gms roasted and crushed peanuts
4 chopped green chillies
15-20 curry leaves (kadi patta)
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
1/2 tsp cumin seeds (jeera)
salt to taste
1 tbsp ghee
1 tbsp pomegranate (anar)
1 tbsp chopped mixed fruits
1 tsp sugar
Method
Soak sabudana in water for 3 minutes, drain out water and keep sabunana with little water for 2 hours and keep aside.Heat the ghee in a kadhai, add the cumin seeds, green chillies, curry leaves and saute for few seconds.When the seeds crackle, add the soaked sabudana, groundnuts, fried potatoes, salt, lemon juice and sugar and mix well.Transfer in a serving bowl and serve hot garnished with fruits and coriander.
Hurry Matar
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 4 servings
Ingredients
1 1/2 cups frozen green peas
1/2 cup chopped onions
a pinch of asafoetida (hing)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
2 chopped green chillies
salt to taste
little sugar
little lemon juice
For Serving
beaten curd
roasted cumin seeds (jeera) powder
3/4 tbsp chopped coriander (dhania)
Method
Place the green peas in a deep pan, add enough water and salt and cook till the peas become tender.Heat the oil in a pan, add the asafoetida and cumin seeds.When the seeds crackle, add the onions and saute till the onions turn translucent.Add the green chillies, red chilli powder and peas along with salt ,sugar add lemon juice and mix well.Remove from the flame and transfer in a serving bowl.Pour the curds, cumin seeds powder and coriander and serve immediately.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 4 servings
Ingredients
1 1/2 cups frozen green peas
1/2 cup chopped onions
a pinch of asafoetida (hing)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
2 chopped green chillies
salt to taste
little sugar
little lemon juice
For Serving
beaten curd
roasted cumin seeds (jeera) powder
3/4 tbsp chopped coriander (dhania)
Method
Place the green peas in a deep pan, add enough water and salt and cook till the peas become tender.Heat the oil in a pan, add the asafoetida and cumin seeds.When the seeds crackle, add the onions and saute till the onions turn translucent.Add the green chillies, red chilli powder and peas along with salt ,sugar add lemon juice and mix well.Remove from the flame and transfer in a serving bowl.Pour the curds, cumin seeds powder and coriander and serve immediately.
Rasgulla Delight
Preparation:15 min
Cook: nil
Total Time: 15 mins
Servings:
Ingredients
6 Rasgullas
200 to 300 gms fresh cream
4 to 5 tbsp icing sugar
mixed fruits (apple, mango, strawberry, pineapple)
grated chocolate
Method
Grain rasgulla from the sugar syrupArrange each rasgulla in a seperate bowl Beat the cream with icing sugarSpread the cream evenly over each rasgullaSet in the fridge for 2-3 hoursCut fresh fruit into small squaresArrange in each bowl Sprinkle greated choclateKeep in fridge and serve cool"}]
Cook: nil
Total Time: 15 mins
Servings:
Ingredients
6 Rasgullas
200 to 300 gms fresh cream
4 to 5 tbsp icing sugar
mixed fruits (apple, mango, strawberry, pineapple)
grated chocolate
Method
Grain rasgulla from the sugar syrupArrange each rasgulla in a seperate bowl Beat the cream with icing sugarSpread the cream evenly over each rasgullaSet in the fridge for 2-3 hoursCut fresh fruit into small squaresArrange in each bowl Sprinkle greated choclateKeep in fridge and serve cool"}]
Nankhatais
Preparation:10minutes
Cook: 15 minutes.
Total Time: 25 mins
Servings:
Ingredients
1 kg plain flour (maida)
1/2 kg powdered sugar
1/2 ltr oil
1/2 tsp baking soda
1/2 cup powdered almonds (badam)
1 tsp cardamom (elaichi) powder
1 tbsp besan (Bengal gram flour)
Method
Sieve the flours,suger, baking powder and cardamom powder, almond and mix well.Knead the soft dough with oil.Divide the dough into 40 portions and shape into balls.press each ball on your palm and place on a gresed baking tray, leaving some space in between to rise.Bake in a moderately hot oven for fifteen minutes.
Cook: 15 minutes.
Total Time: 25 mins
Servings:
Ingredients
1 kg plain flour (maida)
1/2 kg powdered sugar
1/2 ltr oil
1/2 tsp baking soda
1/2 cup powdered almonds (badam)
1 tsp cardamom (elaichi) powder
1 tbsp besan (Bengal gram flour)
Method
Sieve the flours,suger, baking powder and cardamom powder, almond and mix well.Knead the soft dough with oil.Divide the dough into 40 portions and shape into balls.press each ball on your palm and place on a gresed baking tray, leaving some space in between to rise.Bake in a moderately hot oven for fifteen minutes.
Stuffed Thepla
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Thepla
2 cups whole wheat flour (gehun ka atta)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp coriander (dhania) seeds powder
2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp oil
1 tsp powdered sugar
For The Stuffing
1/2 cup boiled and mashed potatoes
2 tsp oil
1 tsp cumin seeds (jeera)
salt to taste
1/2 tsp turmeric powder (haldi)
Method
For the stuffing
For the stuffingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the turmeric powder and potatoes along with salt, mix well and saute for 1 minute.Remove from the flame and keep aside.
For the theplas
For the theplasCombine all the ingredients in a deep bowl and knead a semi soft dough.Make 2\" puris.Fill each with the above filling.Gather the sides and seal the filling in the center.Press it well and roll again to 5\" diameter circle.Heat tava and roast the stuffed thepla with oil.Serve fresh and hot with curds or pickle.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Thepla
2 cups whole wheat flour (gehun ka atta)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp coriander (dhania) seeds powder
2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp oil
1 tsp powdered sugar
For The Stuffing
1/2 cup boiled and mashed potatoes
2 tsp oil
1 tsp cumin seeds (jeera)
salt to taste
1/2 tsp turmeric powder (haldi)
Method
For the stuffing
For the stuffingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the turmeric powder and potatoes along with salt, mix well and saute for 1 minute.Remove from the flame and keep aside.
For the theplas
For the theplasCombine all the ingredients in a deep bowl and knead a semi soft dough.Make 2\" puris.Fill each with the above filling.Gather the sides and seal the filling in the center.Press it well and roll again to 5\" diameter circle.Heat tava and roast the stuffed thepla with oil.Serve fresh and hot with curds or pickle.
Hariyali Corn Stuffed Panki
Preparation:12 mins
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 20 pankis
Ingredients
For The Batter
ragi (nachni / red millet) flour
1/2 cup wheat flour
2 tbsp curds (dahi)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp sesame seeds (til)
a pinch of baking soda
2 tsp oil
salt to taste
To Be Mixed Together For The Filling
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup finely chopped spinach (palak)
1/4 cup freshly grated coconut
2 finely chopped dates (khajur)
finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tbsp coriander (dhania) leaves
1 tsp lemon juice
salt to taste
Other Ingredients
banana leaves (kele ka patta) cut into square pieces or roundels
Method
Combine all ingredients for the batter in a bowl, add enough water and mix well to make a thick batter.Apply a little oil on one side of each banana leaf and keep aside.Heat a non-stick tava, grease it with a little oil.Spread some batter on to a greased side of the banana leaf and spread it evenly to make a thin layer.Place it on the hot tava, sprinkle a little stuffing on it, cover with another banana leaf (oily side down) and cook till light brown spots appear on the the bottom banana leaf, flip the panki and cRepeat with the remaining ingredients to make 19 more pankis and serve hot in the leaves with oil and methia (gujarati pickle) masala or green coriander-coconut chutney or tomato ketchup.
Variation:
Variation:For a different flavour you can use Turmeric Leaves or Corn Cob Leaves instead of Banana Leaves.You can make a half moon shaped panki by spreading the batter on one half of the greased side of a round banana leaf, spread the filling on it and fold the other side over the batter.
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 20 pankis
Ingredients
For The Batter
ragi (nachni / red millet) flour
1/2 cup wheat flour
2 tbsp curds (dahi)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp sesame seeds (til)
a pinch of baking soda
2 tsp oil
salt to taste
To Be Mixed Together For The Filling
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup finely chopped spinach (palak)
1/4 cup freshly grated coconut
2 finely chopped dates (khajur)
finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tbsp coriander (dhania) leaves
1 tsp lemon juice
salt to taste
Other Ingredients
banana leaves (kele ka patta) cut into square pieces or roundels
Method
Combine all ingredients for the batter in a bowl, add enough water and mix well to make a thick batter.Apply a little oil on one side of each banana leaf and keep aside.Heat a non-stick tava, grease it with a little oil.Spread some batter on to a greased side of the banana leaf and spread it evenly to make a thin layer.Place it on the hot tava, sprinkle a little stuffing on it, cover with another banana leaf (oily side down) and cook till light brown spots appear on the the bottom banana leaf, flip the panki and cRepeat with the remaining ingredients to make 19 more pankis and serve hot in the leaves with oil and methia (gujarati pickle) masala or green coriander-coconut chutney or tomato ketchup.
Variation:
Variation:For a different flavour you can use Turmeric Leaves or Corn Cob Leaves instead of Banana Leaves.You can make a half moon shaped panki by spreading the batter on one half of the greased side of a round banana leaf, spread the filling on it and fold the other side over the batter.
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