Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 to 7 servings
Ingredients
2 cups mint leaves (phudina)
1/4 cup roasted and powdered walnuts (akhrot)
2 tbsp olive oil
salt to taste
1 tsp freshly ground black pepper (kalimirch) powder
2 tbsp grated processed cheese
1 tsp lemon juice
2 tsp powdered sugar , optional
Method
Take a mixture grinder and combine all ingredients in it.Crush it to thick paste, using little water if required to adjust the consistency.Serve it fresh or store chilled.
Friday, November 1, 2013
Strawberry Basundi
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
10 cups milk
12 strawberries , hulled and chopped
12 strawberries , hulled , chopped and pureed
10 to 12 almonds (badam) , blanched and sliced
3/4 cup sugar
1 1/2 tbsp sunflower seeds (surajmukhi ke beej) (charoli/chironji)
Method
Heat milk in a thick-bottomed pan stirring continuously. When it comes to a boil, lower the heat and boil till it reduces to half the original quantity.Add the sugar, chironji and almonds and mix well.Remove from flame and let it cool to a room temperature.When cool, add the strawberry puree and mix well.Garnish with chopped strawberries.Serve chilled.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
10 cups milk
12 strawberries , hulled and chopped
12 strawberries , hulled , chopped and pureed
10 to 12 almonds (badam) , blanched and sliced
3/4 cup sugar
1 1/2 tbsp sunflower seeds (surajmukhi ke beej) (charoli/chironji)
Method
Heat milk in a thick-bottomed pan stirring continuously. When it comes to a boil, lower the heat and boil till it reduces to half the original quantity.Add the sugar, chironji and almonds and mix well.Remove from flame and let it cool to a room temperature.When cool, add the strawberry puree and mix well.Garnish with chopped strawberries.Serve chilled.
Chatpata Paratha
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 parathas
Ingredients
To Be Mixed and Grounded Together For The Stuffing
200 gms roasted and de-skinned groundnuts
1 garlic clove
4 green chillies
1/2 tsp cumin seeds (jeera)
salt to taste
1/2 tsp dried mango powder (amchur)
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp oil
Other Ingredients
oil for cooking
ghee for serving
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 parathas
Ingredients
To Be Mixed and Grounded Together For The Stuffing
200 gms roasted and de-skinned groundnuts
1 garlic clove
4 green chillies
1/2 tsp cumin seeds (jeera)
salt to taste
1/2 tsp dried mango powder (amchur)
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp oil
Other Ingredients
oil for cooking
ghee for serving
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Parippu Kari
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 5 to 7 servings
Ingredients
1 tbsp coconut oil
250 gms split moong dal (split green gram)
1 cup grated coconut
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
salt to taste
Method
Heat the oil in a pan, add the moong dal and saute for 10 minutes.Add the salt and 2 cups water, mix well and cook till the moong is cooked and water is evaporated.Meanwhile, combine the coconut and cumin seeds and blend in a mixer till smooth.Add the paste to the coconut, mix well and cook for 5 minutes, while stirring continuously.Heat 1 tsp oil in a small pan and add the curry leaves.Add this to the moong dal and mix well.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 5 to 7 servings
Ingredients
1 tbsp coconut oil
250 gms split moong dal (split green gram)
1 cup grated coconut
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
salt to taste
Method
Heat the oil in a pan, add the moong dal and saute for 10 minutes.Add the salt and 2 cups water, mix well and cook till the moong is cooked and water is evaporated.Meanwhile, combine the coconut and cumin seeds and blend in a mixer till smooth.Add the paste to the coconut, mix well and cook for 5 minutes, while stirring continuously.Heat 1 tsp oil in a small pan and add the curry leaves.Add this to the moong dal and mix well.Serve hot.
Mixed Flour Thalipeeth
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings
Ingredients
1 cup jowar (white millet) flour
1/4 cup besan (bengal gram flour)
1/4 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1/2 cup grated cucumber
3/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/4 tsp chaat masala
oil for cooking
water as required
Method
Mix all the above ingredients except oil and knead into a soft dough.Divide the dough into 4 to 5 balls and keep aside.Heat a tava and grease it with 2 tsp oil.Take a ball and put it on the greased tava and flatten it with your hand till it becomes medium chapati size.Make 2-3 holes with your finger and put little oil in each whole.Cook both sides on medium heat,till it becomes light brown in colour.Repeat with the remaining balls to make more thalipeeths.Serve hot.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings
Ingredients
1 cup jowar (white millet) flour
1/4 cup besan (bengal gram flour)
1/4 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1/2 cup grated cucumber
3/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/4 tsp chaat masala
oil for cooking
water as required
Method
Mix all the above ingredients except oil and knead into a soft dough.Divide the dough into 4 to 5 balls and keep aside.Heat a tava and grease it with 2 tsp oil.Take a ball and put it on the greased tava and flatten it with your hand till it becomes medium chapati size.Make 2-3 holes with your finger and put little oil in each whole.Cook both sides on medium heat,till it becomes light brown in colour.Repeat with the remaining balls to make more thalipeeths.Serve hot.
Palak Paneer
Preparation:7 mins
Cook: 15 mins
Total Time: 22 mins
Servings: Makes 3 to 4 servings
Ingredients
400 gms spinach (palak)
200 gms paneer (cottagte cheese) cubes
1/2 cup chopped onions
3 tsp chopped garlic (lehsun)
2 chopped green chillies
1/2 tsp asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 cup curds (dahi)
1 tsp oil
salt to taste
Method
For making the palak puree
For making the palak pureeIn a vessel heat 8 cups of water and cook the spinach leaves for about 3 to 4 minutes max.Immediately drain the hot water and refresh the spinach leaves with cold water.Put the spinach leaves in a blender and blend for 1 to 2 minutes to make the puree.
For the remaining process
For the remaining processIn a pan heat 1 tsp of oil. Add cumin seeds, asafoetida, onions, garlic, green chilli, turmeric powder, chilli powder, coriander powder and salt and mix well.Once all the masala is nicely cooked add the curd and saute for 2 to 3 minutes.Add the spinach puree and mix well.Add the paneer cubes and gently mix it with the gravy.Cover the lid of the pan and cook for another 4 to 5 minutes.Serve hot with naan, rotis or phulkas.
Cook: 15 mins
Total Time: 22 mins
Servings: Makes 3 to 4 servings
Ingredients
400 gms spinach (palak)
200 gms paneer (cottagte cheese) cubes
1/2 cup chopped onions
3 tsp chopped garlic (lehsun)
2 chopped green chillies
1/2 tsp asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 cup curds (dahi)
1 tsp oil
salt to taste
Method
For making the palak puree
For making the palak pureeIn a vessel heat 8 cups of water and cook the spinach leaves for about 3 to 4 minutes max.Immediately drain the hot water and refresh the spinach leaves with cold water.Put the spinach leaves in a blender and blend for 1 to 2 minutes to make the puree.
For the remaining process
For the remaining processIn a pan heat 1 tsp of oil. Add cumin seeds, asafoetida, onions, garlic, green chilli, turmeric powder, chilli powder, coriander powder and salt and mix well.Once all the masala is nicely cooked add the curd and saute for 2 to 3 minutes.Add the spinach puree and mix well.Add the paneer cubes and gently mix it with the gravy.Cover the lid of the pan and cook for another 4 to 5 minutes.Serve hot with naan, rotis or phulkas.
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