Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
2 tsp oil
3 tsp poppy seeds (khus-khus)
2 tsp uncooked rice (chawal)
1 cup grated jaggery (gur)
1 cup freshly grated coconut
2 tbsp almonds (badam) , soaked in 2 tbsp milk
1 tsp cardamom (elaichi) powder
2 cups milk
1 tbsp ghee
1 tsp chopped cashewnuts (kaju)
1 tsp raisins (kismis)
Method
Heat the oil in a pan, add the khuskhus and rice and saute on a medium flame till the rice turns pink and khuskhus splatters.Remove from the flame and keep aside to cool at room temperature.Heat a deep pan and add the jaggery and 2 cups water, mix well and simmer till it becomes thick. Keep aside.Combine the fried rice, khuskhus, coconut and soaked almonds and blend in a mixer till smooth, using 3 tbsp water.Add this paste to boiling jaggery (gud) syrup which is on the flame stirring continuously.Cook on a slow flame for 1 boil, while stirring continuously.Add the cardamom powder, mix well and remove from the flame.Keep aside to cool little.Add the warm milk, mix well and keep aside.Heat the ghee in another small pan, add the cashewnuts and raisins and saute till they turn pink.Add this fried cashews and raisins to the prepared payasam.Serve hot.
Tip
TipAlways add the milk after removing from the flame because the mixture may curdle because of little sourness in the jaggery (gud).
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Friday, June 12, 2015
Jain Biryani
Preparation:45 mins
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 serving
Ingredients
250 gms chopped french beans
250 gms chopped carrots
250 gms chopped turnip
250 gms chopped cauliflower
250 gms chopped cabbage
2 to 3 cups green peas
2 chopped green capsicum
2 chopped red capsicum
2 chopped yellow capsicum
To Be Ground To A Paste
1 bunch chopped mint leaves
1 inch piece ginger (adrak)
1 bunch chopped coriander (dhania)
5 to 6 green chillies
Other Ingredients
2 cups long grained brown rice (basmati)
1 small stick cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 green cardamoms (elaichi) pods
1/2 cup cashew nuts
salt to taste
2 to 3 tsp garam masala
4 cups coconut milk (nariyal ka doodh)
oil and for frying
For The Raita
2 tomatoes
1 cucumber
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) powder
1 cup thick curd (dahi)
1 tsp chopped coriander (dhania) leaves
1/4 cup pomegranate seeds (anardana)
Method
Wash and soak the rice for ½ an hour.Take a frying pan and add some oil into it. Saute the vegetables, add sufficient water and boil till the vegetables are cooked.Add salt and garam masala, mix well. Keep aside.Heat some oil in a pressure cooker.Add cinnamon stick, cloves and cardamom pods and fry them.Then add the prepared ground masala into it. Saute until the raw smell vanishes.Then add the soaked brown basmati rice and fry for few minutes. Add coconut milk into it. Add ¼ spoon of garam masala and mix it well.Place the lid and pressure cook it until 1 or 2 whistles. Let the rice cook until the steam releases by itself. Remove the lid and let it cool.Pour the cooked vegetables over the coooked rice and mix well.Fry cashew nuts with a spoon of ghee and mix it with the pulao. Pour the pulao in a serving bowl and garnish with fried cashews and mint leaves.
For the raita
For the raitaDice the tomatoes and cucumber into small pieces , add curd into it. Add jeera powder, red chilli powder, turmeric powder and salt into it and mix well. Add coriander leaves and mix well.
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 serving
Ingredients
250 gms chopped french beans
250 gms chopped carrots
250 gms chopped turnip
250 gms chopped cauliflower
250 gms chopped cabbage
2 to 3 cups green peas
2 chopped green capsicum
2 chopped red capsicum
2 chopped yellow capsicum
To Be Ground To A Paste
1 bunch chopped mint leaves
1 inch piece ginger (adrak)
1 bunch chopped coriander (dhania)
5 to 6 green chillies
Other Ingredients
2 cups long grained brown rice (basmati)
1 small stick cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 green cardamoms (elaichi) pods
1/2 cup cashew nuts
salt to taste
2 to 3 tsp garam masala
4 cups coconut milk (nariyal ka doodh)
oil and for frying
For The Raita
2 tomatoes
1 cucumber
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) powder
1 cup thick curd (dahi)
1 tsp chopped coriander (dhania) leaves
1/4 cup pomegranate seeds (anardana)
Method
Wash and soak the rice for ½ an hour.Take a frying pan and add some oil into it. Saute the vegetables, add sufficient water and boil till the vegetables are cooked.Add salt and garam masala, mix well. Keep aside.Heat some oil in a pressure cooker.Add cinnamon stick, cloves and cardamom pods and fry them.Then add the prepared ground masala into it. Saute until the raw smell vanishes.Then add the soaked brown basmati rice and fry for few minutes. Add coconut milk into it. Add ¼ spoon of garam masala and mix it well.Place the lid and pressure cook it until 1 or 2 whistles. Let the rice cook until the steam releases by itself. Remove the lid and let it cool.Pour the cooked vegetables over the coooked rice and mix well.Fry cashew nuts with a spoon of ghee and mix it with the pulao. Pour the pulao in a serving bowl and garnish with fried cashews and mint leaves.
For the raita
For the raitaDice the tomatoes and cucumber into small pieces , add curd into it. Add jeera powder, red chilli powder, turmeric powder and salt into it and mix well. Add coriander leaves and mix well.
Bajre Ki Kadhi
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 to 8 servings
Ingredients
For The Kadhi
1/2 cup bajra (black millet) flour
3 cups buttermilk
salt to taste
2 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup finely chopped radish (mooli)
1/2 cup boiled dry sangari
For The Tempering
1 tbsp ghee
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 black cardamoms
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup finely chopped onions
2 chopped green chillies
1/4 tsp red chilli powder
Method
For the kadhi
For the kadhiCombine the bajra flour with buttermilk in a depp pan and whisk well so as no lumps remain.Add the salt, red chilli powder and turmeric and mix well.Place the pan on a slow flame and bring it a boil, while stirring continuously.Add chopped radish and cook it for 15 minutes, while stirring in between.Add the boiled sangari and mix well and cook on a slow flame for 10 to 15 minutes.Remove from the flame and keep aside.
For the tempering
For the temperingHeat the ghee in a small pan and add the cumin seeds, clove and black cardamomAdd garlic and ginger paste and mix well.Add the onions, mix well and sauté on a medium flame till they turn golden brown in colour.Add green chillies and mix well.Add the red chilli powder and mix well.
How to proceed
How to proceedPour the tempering over the kadhi and serve hot.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 to 8 servings
Ingredients
For The Kadhi
1/2 cup bajra (black millet) flour
3 cups buttermilk
salt to taste
2 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup finely chopped radish (mooli)
1/2 cup boiled dry sangari
For The Tempering
1 tbsp ghee
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 black cardamoms
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup finely chopped onions
2 chopped green chillies
1/4 tsp red chilli powder
Method
For the kadhi
For the kadhiCombine the bajra flour with buttermilk in a depp pan and whisk well so as no lumps remain.Add the salt, red chilli powder and turmeric and mix well.Place the pan on a slow flame and bring it a boil, while stirring continuously.Add chopped radish and cook it for 15 minutes, while stirring in between.Add the boiled sangari and mix well and cook on a slow flame for 10 to 15 minutes.Remove from the flame and keep aside.
For the tempering
For the temperingHeat the ghee in a small pan and add the cumin seeds, clove and black cardamomAdd garlic and ginger paste and mix well.Add the onions, mix well and sauté on a medium flame till they turn golden brown in colour.Add green chillies and mix well.Add the red chilli powder and mix well.
How to proceed
How to proceedPour the tempering over the kadhi and serve hot.
Tulsi Pachadi
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
1 cup chopped tulsi leaves (indian basil) leaves
2 tsp oil
8 whole dry kashmiri red chillies
1 1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
a pinch asafoetida (hing)
2 tsp tamarind (imli) pulp
salt to taste
Method
Heat 2 tsp oil in a pan, add the tulsi leaves and saute until soft cooked. Keep it a sideTake a another pan heat remaining oil and add the mustard seeds, fenugreek seeds and red chillies and saute for 30 seconds.Add the asafoetida and mix well.the seasoning ingredients one after the other.Finally add the tulsi leaves along with some tamarind and salt and grind to a fine paste.Serve with steamed rice.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
1 cup chopped tulsi leaves (indian basil) leaves
2 tsp oil
8 whole dry kashmiri red chillies
1 1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
a pinch asafoetida (hing)
2 tsp tamarind (imli) pulp
salt to taste
Method
Heat 2 tsp oil in a pan, add the tulsi leaves and saute until soft cooked. Keep it a sideTake a another pan heat remaining oil and add the mustard seeds, fenugreek seeds and red chillies and saute for 30 seconds.Add the asafoetida and mix well.the seasoning ingredients one after the other.Finally add the tulsi leaves along with some tamarind and salt and grind to a fine paste.Serve with steamed rice.
Gud ka Kheer
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings
Ingredients
1/2 cup moong (whole green gram) dal
a handful of rice (chawal) and gram dal
2 cups water
4 tsp of ghee
1 cup grated jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 cup milk
Method
Heat ghee in a pan and add moong dal, gram dal and rice. Roast them till they became light yellowish in color, add waterand mix well.Pressure cook for 5 whistles.Allow the steam to escape before opening the lid.Add the jaggery and let it cook for 3-5 minutes, while stirring continuously.Add the cardamom powder and mix well.Allow the mixture to cool down and then add milk and mix well.Serve warm or cold.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings
Ingredients
1/2 cup moong (whole green gram) dal
a handful of rice (chawal) and gram dal
2 cups water
4 tsp of ghee
1 cup grated jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 cup milk
Method
Heat ghee in a pan and add moong dal, gram dal and rice. Roast them till they became light yellowish in color, add waterand mix well.Pressure cook for 5 whistles.Allow the steam to escape before opening the lid.Add the jaggery and let it cook for 3-5 minutes, while stirring continuously.Add the cardamom powder and mix well.Allow the mixture to cool down and then add milk and mix well.Serve warm or cold.
Basmati Khaas
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 2 to 3 servings
Ingredients
For The Rice
3 to 4 green cardamoms (elaichi)
3 to 4 black cardamom (badi elaichi)
3 to 4 black peppercorns (kalimirch)
salt to taste
1/2 cup curd (dahi) , whisked with 1/2 cup of water
1 tbsp butter
1 tsp cumin seeds (jeera)
3 cups long grained rice (basmati) , washed and soaked
For The Koftas
1 tbsp french beans , boiled and finely chopped
1 cup cauliflower stem , boiled and finely chopped
2 tbsp cornflour
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp red chilli powder
salt to taste
oil for frying
Other Ingredients
1 onion , sliced and deep fried for serving
10 to 12 mint leaves (phudina) , shredded for garnishing
Method
For the rice
For the riceIn a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes.Add salt, boil for two more minutes and keep aside.In a deep vessel, heat the butter and add cumin seeds and when the seeds crackle, add the spiced water and curd water and bring to a boil.Add the rice and some more salt if required.Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.Keep aside.
For koftas
For koftasCombine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt in a dee[ bowl, mix well and shape into koftas.Heat oil in a kadhai and deep fry the koftas. Keep aside.
How to proceed
How to proceedServe the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 2 to 3 servings
Ingredients
For The Rice
3 to 4 green cardamoms (elaichi)
3 to 4 black cardamom (badi elaichi)
3 to 4 black peppercorns (kalimirch)
salt to taste
1/2 cup curd (dahi) , whisked with 1/2 cup of water
1 tbsp butter
1 tsp cumin seeds (jeera)
3 cups long grained rice (basmati) , washed and soaked
For The Koftas
1 tbsp french beans , boiled and finely chopped
1 cup cauliflower stem , boiled and finely chopped
2 tbsp cornflour
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp red chilli powder
salt to taste
oil for frying
Other Ingredients
1 onion , sliced and deep fried for serving
10 to 12 mint leaves (phudina) , shredded for garnishing
Method
For the rice
For the riceIn a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes.Add salt, boil for two more minutes and keep aside.In a deep vessel, heat the butter and add cumin seeds and when the seeds crackle, add the spiced water and curd water and bring to a boil.Add the rice and some more salt if required.Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.Keep aside.
For koftas
For koftasCombine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt in a dee[ bowl, mix well and shape into koftas.Heat oil in a kadhai and deep fry the koftas. Keep aside.
How to proceed
How to proceedServe the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.
Aloo Tikki Chaat
Preparation:null
Cook: 7-8 mins.
Total Time: 8 mins
Servings:
Ingredients
2 big sized potatoes
1/4 \" piece of ginger (adrak)
5 to 6 cloves of garlic (lehsun)
1/4 bunch of coriander (dhania) leaves
salt to taste
2 to 3 green chillies
200 ml curds (dahi)
1 katori of tamarind (imli) pulp
1 pc of jaggery (gur)
1 cup warm water
Method
Pressure cook potatoes&soakimli in waterChop green chillies/corrianderGround ginger/garlic to a fine paste.Grate potatoes+g/g paste, corriander&chilliesMix&form ballsLightly flatten them&shallow fryAdd jaggery to imli pulpTake a bowl.place tikki in itSpoon imli pulp&curds over it.sprinkle ginger jullienes&serve"}]
Cook: 7-8 mins.
Total Time: 8 mins
Servings:
Ingredients
2 big sized potatoes
1/4 \" piece of ginger (adrak)
5 to 6 cloves of garlic (lehsun)
1/4 bunch of coriander (dhania) leaves
salt to taste
2 to 3 green chillies
200 ml curds (dahi)
1 katori of tamarind (imli) pulp
1 pc of jaggery (gur)
1 cup warm water
Method
Pressure cook potatoes&soakimli in waterChop green chillies/corrianderGround ginger/garlic to a fine paste.Grate potatoes+g/g paste, corriander&chilliesMix&form ballsLightly flatten them&shallow fryAdd jaggery to imli pulpTake a bowl.place tikki in itSpoon imli pulp&curds over it.sprinkle ginger jullienes&serve"}]
Thandi Chhas
Preparation:10 minutes
Cook: null
Total Time: 10 mins
Servings:
Ingredients
500 gms curds (dahi)
salt to taste
black salt (sanchal)
black peppercorns (kalimirch)
4 to 5 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1 tbsp ghee
1 green chilli
coriander (dhania) leaves
Method
Add water to curd as required and make chhas of it.Add salt, black salt and pepper as per taste and keep aside.Put ghee in a pan and put it on flame. Add cumin seeds, curry leaves and green chilly. Keep aside to cool.Add it to the coriander leaves.Blend the above mixture finely.Add it to the chhass already prepared.For garnishing you can put 2-3 coriander leaves in serving mug.
Cook: null
Total Time: 10 mins
Servings:
Ingredients
500 gms curds (dahi)
salt to taste
black salt (sanchal)
black peppercorns (kalimirch)
4 to 5 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1 tbsp ghee
1 green chilli
coriander (dhania) leaves
Method
Add water to curd as required and make chhas of it.Add salt, black salt and pepper as per taste and keep aside.Put ghee in a pan and put it on flame. Add cumin seeds, curry leaves and green chilly. Keep aside to cool.Add it to the coriander leaves.Blend the above mixture finely.Add it to the chhass already prepared.For garnishing you can put 2-3 coriander leaves in serving mug.
Nutty Gajar Halwa
Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings
Ingredients
1 kg carrot
1 1/2 ltrs milk
5 cups sugar
1/2 cup cashewnuts (kaju) paste
1/2 cup almonds (badam) paste
1/2 cup raisins (kismis)
Method
Peel and chop the carrots into small pieces.Place them in the pressure cooker along with the milk and pressure cook for 2 whistles.Cool and blend in a mixer to a coarse mixture.Add the almonds and cashew paste and cook on a slow flame.Add the sugar and cook till the sugar dissolves, while stirring continuously.Add the raisins and mix well.Serve hot.
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings
Ingredients
1 kg carrot
1 1/2 ltrs milk
5 cups sugar
1/2 cup cashewnuts (kaju) paste
1/2 cup almonds (badam) paste
1/2 cup raisins (kismis)
Method
Peel and chop the carrots into small pieces.Place them in the pressure cooker along with the milk and pressure cook for 2 whistles.Cool and blend in a mixer to a coarse mixture.Add the almonds and cashew paste and cook on a slow flame.Add the sugar and cook till the sugar dissolves, while stirring continuously.Add the raisins and mix well.Serve hot.
Bhutta Sweet Paratha
Preparation:30 mins
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 4 parathas
Ingredients
2 cups plain flour (maida)
2 tbsp oil
2 cups sweet corn kernels (makai ke dane)
1 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
1 cup freshly grated coconut
2 tbsp ghee
a pinch of salt
Method
Combine the maida with oil, salt and enough water to make soft dough.Cover with a wet muslin cloth and keep aside for one hour.Divide the dough into 4 equal portions and keep aside.Blend the corn in a mixer to a smooth paste.Heat a pan and add the jaggery.When the jaggery melts, add 1/4 cup of water, 2 tsp ghee, coconut and grounded corn, mix well and cook till the mixture thickens.Add the cardamom powder and mix well.Remove from he flame, cool completely and divide the mixture into 4 equal portions. 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 ghee, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot.
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 4 parathas
Ingredients
2 cups plain flour (maida)
2 tbsp oil
2 cups sweet corn kernels (makai ke dane)
1 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
1 cup freshly grated coconut
2 tbsp ghee
a pinch of salt
Method
Combine the maida with oil, salt and enough water to make soft dough.Cover with a wet muslin cloth and keep aside for one hour.Divide the dough into 4 equal portions and keep aside.Blend the corn in a mixer to a smooth paste.Heat a pan and add the jaggery.When the jaggery melts, add 1/4 cup of water, 2 tsp ghee, coconut and grounded corn, mix well and cook till the mixture thickens.Add the cardamom powder and mix well.Remove from he flame, cool completely and divide the mixture into 4 equal portions. 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 ghee, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot.