Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 5 servings
Ingredients
250 gms french beans , chopped
250 gms carrot , chopped
250 gms green peas
250 gms cauliflower , cut into small florets
2 onions , grounded into paste
3 tomatoes , pureed
2 tbsp tomato ketchup
2 tbsp fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
oil for cooking
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
2 tsp garam masala
salt to taste
Method
Boil all the vegetables in salted water till they become soft.Drain and keep aside, while preserving the water.Heat the oil in a kadhai, add the asafoetida and onion paste and saute till the onions turn light pink in colour.Add the ginger-garlic paste and saute for another 30 seconds.Add the tomato puree and all the spices and salt, mix well and saute till the mixture leaves the oil from the sides.Add the tomato ketchup and saute more more 30 seconds.Add the boiled vegetables, mix well and cook for 5 minutes.Add the kasoorri methi and a pinch of garam masala, mix well and cover and cook on a slow flame for 5 minutes, stirring in between to avoid burning.Remove from the flame, add the cream and mix well.Serve hot.
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Wednesday, March 11, 2015
Rice Mooli Methi Dhokla
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 8 to 12 servings
Ingredients
1 cup grated radish (mooli)
1 cup cooked rice
1 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
1/2 cup besan (bengal gram flour)
1/2 cup chopped fenugreek (methi) leaves
1/4 cup chopped radish (mooli) leaves
salt to taste
1 tbsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp garam masala
2 tsp lemon juice
1 tbsp sugar
1 tbsp oil
1/2 tsp fruit salt
2 tbsp chopped coriander (dhania)
water as required
For The Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
a pinch asafoetida (hing)
Method
Combine all the ingredients and mix well.Make soft thick cake like batter and pour it into greased thali.Arrange thalis in dhokla stand and steam it for 15 minutes.Let the steam escape.Cut in to squares and pur the tempering on top.Garnish and serve fresh with chunda and tea.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 8 to 12 servings
Ingredients
1 cup grated radish (mooli)
1 cup cooked rice
1 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
1/2 cup besan (bengal gram flour)
1/2 cup chopped fenugreek (methi) leaves
1/4 cup chopped radish (mooli) leaves
salt to taste
1 tbsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp garam masala
2 tsp lemon juice
1 tbsp sugar
1 tbsp oil
1/2 tsp fruit salt
2 tbsp chopped coriander (dhania)
water as required
For The Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
a pinch asafoetida (hing)
Method
Combine all the ingredients and mix well.Make soft thick cake like batter and pour it into greased thali.Arrange thalis in dhokla stand and steam it for 15 minutes.Let the steam escape.Cut in to squares and pur the tempering on top.Garnish and serve fresh with chunda and tea.
Norom Paak Aam Sandesh
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 8 serving
Ingredients
500 ml full cream milk
1/2 cup mango pulp
2 tbsp sugar
1/2 tsp lemon juice or a pinch of citric acid (nimbu ka phool)
chopped pistachios for garnishing
1 tsp ghee for greasing
Method
Heat milk in a pan and bring it to a boil.Add the citric acid solution little by little and mix gently, keep adding the citric water till greenish colour water is seen.The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled.Strain all the whey using a clean damp muslin cloth.Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.Take the chenna in a plate and knead it with the heel of palm for 5 -10 minutes to get a smooth and doughy texture .In a non stick pan add the mango pulp and sugar mix well. Add the chenna and cook on a low flame, while stirring continuously to avoid burring the chenna.The chenna will gradually change the colour as it gets mixed with the mango pulp and will become lumpy . This should take 10 -15 minutes of continuous stirring.Remove from flame and allow to cool enough to handle with hands.Divide the mango-chenna mixture into equal portions.Grease the sandesh moulds with ghee.Take one mould, place a portion of the mango-chenna mixture on it and gently press and smoothen the edges.Repeat with the remaining mango-chenna mixture to make more sandesh.Remove the sandesh from the moulds from one end very carefully.Garnish with chopped pistachios.Refrigerate to chill, then serve.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 8 serving
Ingredients
500 ml full cream milk
1/2 cup mango pulp
2 tbsp sugar
1/2 tsp lemon juice or a pinch of citric acid (nimbu ka phool)
chopped pistachios for garnishing
1 tsp ghee for greasing
Method
Heat milk in a pan and bring it to a boil.Add the citric acid solution little by little and mix gently, keep adding the citric water till greenish colour water is seen.The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled.Strain all the whey using a clean damp muslin cloth.Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.Take the chenna in a plate and knead it with the heel of palm for 5 -10 minutes to get a smooth and doughy texture .In a non stick pan add the mango pulp and sugar mix well. Add the chenna and cook on a low flame, while stirring continuously to avoid burring the chenna.The chenna will gradually change the colour as it gets mixed with the mango pulp and will become lumpy . This should take 10 -15 minutes of continuous stirring.Remove from flame and allow to cool enough to handle with hands.Divide the mango-chenna mixture into equal portions.Grease the sandesh moulds with ghee.Take one mould, place a portion of the mango-chenna mixture on it and gently press and smoothen the edges.Repeat with the remaining mango-chenna mixture to make more sandesh.Remove the sandesh from the moulds from one end very carefully.Garnish with chopped pistachios.Refrigerate to chill, then serve.
Jhatpat Vermiceli Kheer
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 6 servings
Ingredients
2 cups boiled milk
2 tbsp ghee
1/2 cup condensed milk
1 cup vermicelli (seviyan)
1 cup sugar
a pinch of saffron (kesar) strands , dissolved in 1/4 cup warm milk
1/2 tsp cardamom (elaichi) powder
1 pinch of camphor
5 to 8 cashewnuts (kaju) , chopped
10 to 20 raisins (kismis)
Method
Heat 1 tbsp ghee in a pressure cooker, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.Add 2 cups of milk and saffron, mix well and pressure cook for 5 minutes.Allow the steam to escape before opening the lid.Meanwhile, heat the remaining ghee in a kadhai and add the cashewnuts and raisins and saute till they turn golden brown in colour. Keep aside.Add the condensed milk and sugar to the pressure cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.Add the cardamon and camphor, mix well and remove from the flame.Add the cashewnuts and raisin and mix well.Serve hot or chilled garnished with kaju, kismis and saffron.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 6 servings
Ingredients
2 cups boiled milk
2 tbsp ghee
1/2 cup condensed milk
1 cup vermicelli (seviyan)
1 cup sugar
a pinch of saffron (kesar) strands , dissolved in 1/4 cup warm milk
1/2 tsp cardamom (elaichi) powder
1 pinch of camphor
5 to 8 cashewnuts (kaju) , chopped
10 to 20 raisins (kismis)
Method
Heat 1 tbsp ghee in a pressure cooker, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.Add 2 cups of milk and saffron, mix well and pressure cook for 5 minutes.Allow the steam to escape before opening the lid.Meanwhile, heat the remaining ghee in a kadhai and add the cashewnuts and raisins and saute till they turn golden brown in colour. Keep aside.Add the condensed milk and sugar to the pressure cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.Add the cardamon and camphor, mix well and remove from the flame.Add the cashewnuts and raisin and mix well.Serve hot or chilled garnished with kaju, kismis and saffron.
Jhatpat Kalakand
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 pieces
Ingredients
1 1/2 cups milk powder
200 ml fresh cream
225 gms unsalted butter
chopped mixed nuts for garnishing
few saffron (kesar) strands
Method
Combine all the ingredient, except the nuts in a microwave safe bowl and mix well.Microwave on high for 10 minutes, stirring every 2-3 minutes.Add the nuts and microwave on high for 2 minutes.Cool and cut into desired pieces.Refrigerate for 10 minutes.Serve chilled.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 pieces
Ingredients
1 1/2 cups milk powder
200 ml fresh cream
225 gms unsalted butter
chopped mixed nuts for garnishing
few saffron (kesar) strands
Method
Combine all the ingredient, except the nuts in a microwave safe bowl and mix well.Microwave on high for 10 minutes, stirring every 2-3 minutes.Add the nuts and microwave on high for 2 minutes.Cool and cut into desired pieces.Refrigerate for 10 minutes.Serve chilled.
Karela Subzi
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
4-5 chopped bitter gourd (karela) , boiled for 20 minutes
3-4 chopped tomato
2 sliced onions
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp garam masala
1/2 tsp asafoetida (hing)
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1 1/2 tsp dried mango powder (amchur)
2 tsp sugar
1/2 tsp m.s.g
2 tsp oil
Method
Heat oil in a non stick pan or wok.Add the cumin seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, onions and saute them till they are golden brown.Add the tomatoes and cook till the tomatoes are soft and pulpy.Add turmeric powder, chilli powder, cumin seeds powder, coriander powder, garam masala and saute for 2 minutes for the masalas to cook completely.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the bitter gourd and saute for 2 to 3 minutes.Add the sugarand mix well.Add the amchoor powder, 1/2 cup of water and cover the lid of the pan or wok and let it cook for 5 to 7 minutes.Serve hot with rotis.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
4-5 chopped bitter gourd (karela) , boiled for 20 minutes
3-4 chopped tomato
2 sliced onions
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp garam masala
1/2 tsp asafoetida (hing)
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1 1/2 tsp dried mango powder (amchur)
2 tsp sugar
1/2 tsp m.s.g
2 tsp oil
Method
Heat oil in a non stick pan or wok.Add the cumin seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, onions and saute them till they are golden brown.Add the tomatoes and cook till the tomatoes are soft and pulpy.Add turmeric powder, chilli powder, cumin seeds powder, coriander powder, garam masala and saute for 2 minutes for the masalas to cook completely.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the bitter gourd and saute for 2 to 3 minutes.Add the sugarand mix well.Add the amchoor powder, 1/2 cup of water and cover the lid of the pan or wok and let it cook for 5 to 7 minutes.Serve hot with rotis.
Idli Chaat
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
10 to 12 idlis cut into small pieces
2 boiled potatoes
2 diced onions
1/4 cup chopped tomatoes
green chutney to taste
imli ki chutney to taste
finely chopped green chillies
nylon sev for garnishing
chopped coriander (dhania) for garnishing
Method
Arrange the idlis on a serving plate.Top with remaining ingredients and serve immediately.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
10 to 12 idlis cut into small pieces
2 boiled potatoes
2 diced onions
1/4 cup chopped tomatoes
green chutney to taste
imli ki chutney to taste
finely chopped green chillies
nylon sev for garnishing
chopped coriander (dhania) for garnishing
Method
Arrange the idlis on a serving plate.Top with remaining ingredients and serve immediately.
Jaggery and Til Laddu
Preparation:20 mins
Cook: 0 mins
Total Time: 20 mins
Servings: Makes 5 to 6 servings
Ingredients
1 cup sesame seeds (til)
1 cup grated jaggery (gur)
1 cup grated coconut
1 tbsp milk , optional
Method
Roast the sesame seeds til till they change color or till they become light brown.Mix the roasted til and grated jaggery and grind in a mixer till it becomes soft.Remove from the mixer and divide into 7-8 portions and give them a laddu shape.If required, add 1-2 tea spoons of milk while making the laddus.
Cook: 0 mins
Total Time: 20 mins
Servings: Makes 5 to 6 servings
Ingredients
1 cup sesame seeds (til)
1 cup grated jaggery (gur)
1 cup grated coconut
1 tbsp milk , optional
Method
Roast the sesame seeds til till they change color or till they become light brown.Mix the roasted til and grated jaggery and grind in a mixer till it becomes soft.Remove from the mixer and divide into 7-8 portions and give them a laddu shape.If required, add 1-2 tea spoons of milk while making the laddus.
Masala Baati - Rajasthani Bati
Preparation:20 mins
Cook: 45 mins
Total Time: 651 hours 5 minutes
Servings: Makes 6 to 8 servings
Ingredients
3 cups whole wheat flour (gehun ka atta)
2 1/2 cups semolina (rava)
3 1/2 cups curds (dahi)
6 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1 tbsp turmeric powder (haldi)
1 tbsp cumin seeds (jeera) powder
For The Stuffing
2 cups boiled green peas
3 chopped onions
4 chopped tomatoes
1 tsp panch phoran masala
salt to taste
1 tsp chilli powder
1 tsp garam masala
1 tsp dried mango powder (amchur)
1 tsp coriander (dhania) seeds powder
2 chopped green chilies
oil to cook
1 tsp cumin seeds (jeera)
Method
Mix together the flour, semolina, curd, spices and ginger-garlic paste, mix well and knead into semi-stiff dough with enough water.Keep aside for 20 minutes covered with wet cloth.Heat the oil in a pan and add the cumin seeds.when the seeds crackle, add the onions and green chilies and saute for 2-3 minutes, till the onion turns brown.Add salt and mix well.Add tomatoes and spices, mix well and cook covered till the aroma starts coming and tomatoes get v tender.Add peas and cook covered for 3-4 minutes till the mixture gets dry enough and the peas absorbed the spices well.Keep aside to cool.Now, divide the dough into equal balls.Roll the balls with hands and fill a part of stuffing inside. Keep rolling the dough ball and close it.Cook them in oven or tandoor and serve hot.
Cook: 45 mins
Total Time: 651 hours 5 minutes
Servings: Makes 6 to 8 servings
Ingredients
3 cups whole wheat flour (gehun ka atta)
2 1/2 cups semolina (rava)
3 1/2 cups curds (dahi)
6 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1 tbsp turmeric powder (haldi)
1 tbsp cumin seeds (jeera) powder
For The Stuffing
2 cups boiled green peas
3 chopped onions
4 chopped tomatoes
1 tsp panch phoran masala
salt to taste
1 tsp chilli powder
1 tsp garam masala
1 tsp dried mango powder (amchur)
1 tsp coriander (dhania) seeds powder
2 chopped green chilies
oil to cook
1 tsp cumin seeds (jeera)
Method
Mix together the flour, semolina, curd, spices and ginger-garlic paste, mix well and knead into semi-stiff dough with enough water.Keep aside for 20 minutes covered with wet cloth.Heat the oil in a pan and add the cumin seeds.when the seeds crackle, add the onions and green chilies and saute for 2-3 minutes, till the onion turns brown.Add salt and mix well.Add tomatoes and spices, mix well and cook covered till the aroma starts coming and tomatoes get v tender.Add peas and cook covered for 3-4 minutes till the mixture gets dry enough and the peas absorbed the spices well.Keep aside to cool.Now, divide the dough into equal balls.Roll the balls with hands and fill a part of stuffing inside. Keep rolling the dough ball and close it.Cook them in oven or tandoor and serve hot.