Preparation :10 mins
Cook :15 mins
Total TIme :25 mins
Servings :Makes 3 servings
Ingredents :
1/2 cup black beans , soaked for 5 hours and drained
2 tsp oil
1/4 cup finely chopped onions
2 tsp chopped garlic (lehsun)
1 cup roughly chopped tomatoes
salt to taste
For The Garnish
2 tbsp hung curds (chakka dahi)
Method :
Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 2 minutes.Add the tomatoes, black beans, 1½ cups of water and salt, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Allow it to cool a little and blend in a mixer till smooth.Transfer the mixture into a deep pan, add ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot garnished with hung curds.
Saturday, February 25, 2017
Thursday, February 2, 2017
Mishti Dhoi
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
2 cups hung curds (chakka dahi)
400 ml condensed milk
chopped walnuts (akhrot) for garnishing
edible silver leaf (vark) (vark)
Method
Combine the curds and condensed milk in a microwave safe bowl and microwave on high for 4 to 5 minutes or till it leaves the sides of the bowl.Cool and keep in the refrigerator till it sets.Garnish with walnuts and silver warq.Serve chilled.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
2 cups hung curds (chakka dahi)
400 ml condensed milk
chopped walnuts (akhrot) for garnishing
edible silver leaf (vark) (vark)
Method
Combine the curds and condensed milk in a microwave safe bowl and microwave on high for 4 to 5 minutes or till it leaves the sides of the bowl.Cool and keep in the refrigerator till it sets.Garnish with walnuts and silver warq.Serve chilled.
Gajjar Halwa
Preparation:10
Cook: 10
Total Time: 20 mins
Servings:
Ingredients
500 gms carrot
3 cups milk
2 tbsp ghee
1 cup sugar
15 to 20 almonds (badam)
1 tsp cardamom (elaichi) powder
Method
Peel, wash and then grate carrots. blanch the almonds, peel and slice.Heat ghee in a thick bottomed pan. add grated carrots, cook on a medium heat for eight to ten minutes until carrots are soft.Add milk and green cardamom powder. bring it to a boil and then reduce heat.Cook on a low heat until milk is almost reduced.Add sugar, and cook until dry. stir constantly.Gajar halwa is relished hot as well as cold.Garnish with sliced almonds.
Cook: 10
Total Time: 20 mins
Servings:
Ingredients
500 gms carrot
3 cups milk
2 tbsp ghee
1 cup sugar
15 to 20 almonds (badam)
1 tsp cardamom (elaichi) powder
Method
Peel, wash and then grate carrots. blanch the almonds, peel and slice.Heat ghee in a thick bottomed pan. add grated carrots, cook on a medium heat for eight to ten minutes until carrots are soft.Add milk and green cardamom powder. bring it to a boil and then reduce heat.Cook on a low heat until milk is almost reduced.Add sugar, and cook until dry. stir constantly.Gajar halwa is relished hot as well as cold.Garnish with sliced almonds.
Green Khaman
Preparation:15 mins
Cook: 4 mins
Total Time: 19 mins
Servings: Makes 4 to 5 servings
Ingredients
20 to 25 of khaman dhokla
30 gms chopped spinach (palak)
55 gms chopped mint leaves (phudina)
55 gms chopped coriander (dhania)
3 tsp sugar
6-7 green chillies
6 tsp curds (dahi)
salt to taste
For The Tempering
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
5-6 curry leaves (kadi patta)
Method
Combine the spinach, phudina, coriander and green chillies and blend in a mixer to a smooth paste.Add the sugar, salt and curd, mix well and keep aside.For the tempering, heat oil in non stick pan, add mustard seeds.When the seeds crackles, add asafoetida and curry leaves and saute for a minute.Add prepared green paste, and saute for more one minute.Add the khaman dhokla, mix well and saute for 2-3 minutes till the khaman dhoklas are covered with green paste from all the sides properly.Serve immediately.
Cook: 4 mins
Total Time: 19 mins
Servings: Makes 4 to 5 servings
Ingredients
20 to 25 of khaman dhokla
30 gms chopped spinach (palak)
55 gms chopped mint leaves (phudina)
55 gms chopped coriander (dhania)
3 tsp sugar
6-7 green chillies
6 tsp curds (dahi)
salt to taste
For The Tempering
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
5-6 curry leaves (kadi patta)
Method
Combine the spinach, phudina, coriander and green chillies and blend in a mixer to a smooth paste.Add the sugar, salt and curd, mix well and keep aside.For the tempering, heat oil in non stick pan, add mustard seeds.When the seeds crackles, add asafoetida and curry leaves and saute for a minute.Add prepared green paste, and saute for more one minute.Add the khaman dhokla, mix well and saute for 2-3 minutes till the khaman dhoklas are covered with green paste from all the sides properly.Serve immediately.
Onion and Sev Raita
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 5 servings
Ingredients
1 cup sev
2 cups curds (dahi)
salt to taste
1/2 cup finely chopped onions
1 tbsp chopped coriander (dhania)
Method
Combine all the ingredients in deep bowl and whisk well.Serve it fresh with hot theplas.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 5 servings
Ingredients
1 cup sev
2 cups curds (dahi)
salt to taste
1/2 cup finely chopped onions
1 tbsp chopped coriander (dhania)
Method
Combine all the ingredients in deep bowl and whisk well.Serve it fresh with hot theplas.
Mixed Vegetables In Coconut Sauce:
Preparation:25-30 mins
Cook: 15-20 mins
Total Time: 50 mins
Servings:
Ingredients
2 cups shredded vegetables, boiled
100 gms cream
1 cup coconut milk
1/2 tbsp cornflour
1/4 cup tomato ketchup
250 gms blanched tomatoes
1 tsp chilli powder
3 tbsp ghee
50 gms paneer (cottage cheese), cut into strips
For garnishing:
chopped coriander (dhania)
grated paneer (cottage cheese)
Method
Liquidize the tomatoes in the mixie.Strain and keep aside.Heat ghee in a kadai and fry paneer till light brown,remove and keep aside.Add the strained tomato juice,when it starts to boil add red chilli powder,sugar to taste,tomato sauce,salt to taste and mixed boiled vegetables.Mix well and cook for a few minutes.Then add the coconut milk mixed with cornflour and the fried paneer pieces.Lastly add cream.Take down from fire and serve garnished with chopped coriander and grated paneer.
Cook: 15-20 mins
Total Time: 50 mins
Servings:
Ingredients
2 cups shredded vegetables, boiled
100 gms cream
1 cup coconut milk
1/2 tbsp cornflour
1/4 cup tomato ketchup
250 gms blanched tomatoes
1 tsp chilli powder
3 tbsp ghee
50 gms paneer (cottage cheese), cut into strips
For garnishing:
chopped coriander (dhania)
grated paneer (cottage cheese)
Method
Liquidize the tomatoes in the mixie.Strain and keep aside.Heat ghee in a kadai and fry paneer till light brown,remove and keep aside.Add the strained tomato juice,when it starts to boil add red chilli powder,sugar to taste,tomato sauce,salt to taste and mixed boiled vegetables.Mix well and cook for a few minutes.Then add the coconut milk mixed with cornflour and the fried paneer pieces.Lastly add cream.Take down from fire and serve garnished with chopped coriander and grated paneer.
Thepla Wrap
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
6 theplas
For Spread
1/4 cup hung curds (chakka dahi)
salt to taste
1 tsp cumin seeds (jeera) powder
For The Filling
1 cup boiled baby potatoes
2 tbsp chopped green garlic (hara lehsun)
2 tsp ghee
2 tsp cumin seeds (jeera)
salt to taste
2 tsp ginger-green chilly paste
1 tsp dried fenugreek leaves (kasuri methi)
For The Salad
1/4 cup chopped spring onions
1/4 cup grated processed cheese
Method
for spread
for spreadCombine all the ingredients and use it fresh.
For filling
For fillingHeat ghee in a pan and add the cumin seeds, garlic, ginger chilly and saute.Add potatoes, salt and kasuri methi, mix well and cook well for a minute.
To assemble
To assembleHeat tava adn re heat the thepla on both sides using little olive oil.Spread 1 tbsp curd mixture all over thepla.Add few baby potatoes filling mixture in the center.Top it with spring onions and grated cheese.Fold from both the sides and secure it well with sufficient over lapping.Flip upside down and roast it for half a minute and turn it. Serve it hot garnished with wafers all around and serve hot tea along with it.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
6 theplas
For Spread
1/4 cup hung curds (chakka dahi)
salt to taste
1 tsp cumin seeds (jeera) powder
For The Filling
1 cup boiled baby potatoes
2 tbsp chopped green garlic (hara lehsun)
2 tsp ghee
2 tsp cumin seeds (jeera)
salt to taste
2 tsp ginger-green chilly paste
1 tsp dried fenugreek leaves (kasuri methi)
For The Salad
1/4 cup chopped spring onions
1/4 cup grated processed cheese
Method
for spread
for spreadCombine all the ingredients and use it fresh.
For filling
For fillingHeat ghee in a pan and add the cumin seeds, garlic, ginger chilly and saute.Add potatoes, salt and kasuri methi, mix well and cook well for a minute.
To assemble
To assembleHeat tava adn re heat the thepla on both sides using little olive oil.Spread 1 tbsp curd mixture all over thepla.Add few baby potatoes filling mixture in the center.Top it with spring onions and grated cheese.Fold from both the sides and secure it well with sufficient over lapping.Flip upside down and roast it for half a minute and turn it. Serve it hot garnished with wafers all around and serve hot tea along with it.
Rava Onion Dosa
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 6 dosas
Ingredients
1 cup rice semolina (idli rawa)
2 cups rice flour (chawal ka atta)
1 tsp cumin seeds (jeera)
1 onion , finely chopped
salt to taste
a pinch of asafoetida (hing)
3 cups buttermilk
Method
Combine all the ingredients in a deep bowl and mix well.Add 2 glasses of water to make a batter of pouring consistency.Heat a tava and grease it with oil.Pour a spoon full of batter on the tava and sprinkle oil around it. Cook from both the sides till the dosa tuens golden brown in colour.Serve hot with coconut chutney.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 6 dosas
Ingredients
1 cup rice semolina (idli rawa)
2 cups rice flour (chawal ka atta)
1 tsp cumin seeds (jeera)
1 onion , finely chopped
salt to taste
a pinch of asafoetida (hing)
3 cups buttermilk
Method
Combine all the ingredients in a deep bowl and mix well.Add 2 glasses of water to make a batter of pouring consistency.Heat a tava and grease it with oil.Pour a spoon full of batter on the tava and sprinkle oil around it. Cook from both the sides till the dosa tuens golden brown in colour.Serve hot with coconut chutney.
Karele ki Sukhi Sabzi
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 to 3 cups
Ingredients
2 cups finely chopped bitter gourd (karela)
2 to 3 tsp tamarind (imli) pulp
25 gms of jaggery (gur)
7 to 8 curry leaves (kadi patta)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
3 tsp cumin seeds (jeera)
3 tsp coriander (dhania) seeds
1 small cinnamon (dalchini) stick
3 whole dry kashmiri red chillies
salt to taste
coconut oil for cooking
Method
First in a pan roast together urad dal, chana dal, cumin seeds, coriander seeds, cinnamon adding a bit coconut oil.Roast properly for about 10-15 minutes till the aroma starts coming through it.Let it cool before grinding into a fine powder.Now in a separate pan, heat coconut oil and to this add curry leaves and red chilly and let it splutter.Now add the bitter gourd and let it cook for 10 mins,occasionally stirring in between.Now add the tamarind pulp and the jaggery mix well and cook for another 10 mins before adding salt.Serve hot or store refrigerated for upto 10 days.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 to 3 cups
Ingredients
2 cups finely chopped bitter gourd (karela)
2 to 3 tsp tamarind (imli) pulp
25 gms of jaggery (gur)
7 to 8 curry leaves (kadi patta)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
3 tsp cumin seeds (jeera)
3 tsp coriander (dhania) seeds
1 small cinnamon (dalchini) stick
3 whole dry kashmiri red chillies
salt to taste
coconut oil for cooking
Method
First in a pan roast together urad dal, chana dal, cumin seeds, coriander seeds, cinnamon adding a bit coconut oil.Roast properly for about 10-15 minutes till the aroma starts coming through it.Let it cool before grinding into a fine powder.Now in a separate pan, heat coconut oil and to this add curry leaves and red chilly and let it splutter.Now add the bitter gourd and let it cook for 10 mins,occasionally stirring in between.Now add the tamarind pulp and the jaggery mix well and cook for another 10 mins before adding salt.Serve hot or store refrigerated for upto 10 days.
Coriander Chutney
Preparation:15 mins
Cook: 0 mins
Total Time: 15 mins
Servings: Makes 4 servings
Ingredients
1 cup coriander (dhania)
1/4 cup peanuts
1/4 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera)
salt to taste
1/2 tsp chilli powder
Method
Blend all the above ingredients coarsely in to the mixer. Shift it into the serving bowl. While serving add curd or serve as it is.
Cook: 0 mins
Total Time: 15 mins
Servings: Makes 4 servings
Ingredients
1 cup coriander (dhania)
1/4 cup peanuts
1/4 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera)
salt to taste
1/2 tsp chilli powder
Method
Blend all the above ingredients coarsely in to the mixer. Shift it into the serving bowl. While serving add curd or serve as it is.
Zamali Kulcha
Preparation:2 hrs
Cook: 14 mins
Total Time: 1342 hours 14 minutes
Servings: Makes 3 to 4 servings
Ingredients
2 cups plain flour (maida)
salt to taste
1/4 tsp baking soda
2 tbsp sour curds (khatta dahi)
2 tbsp milk
2 tbsp oil
3/4 tsp nigella seeds (kalonji)
2 tbsp butter
Method
Sieve the plain flour with salt and soda bicarbonate.Add the curds and milk and sufficient water, mix well and knead into a soft and smooth dough.Cover with a wet muslin cloth and keep aside for ten minutes. Add 2 tbsp of oil and knead again till smooth.Cover it again and keep aside for at least an hour.Divide the dough into six to eight equal portions.Place a portion on a lightly floured surface and roll gently into a circle of 5\" diameter.Brush lightly with oil, sprinkle kalonji on the surface and press with your palm.Place kulchas on a greased baking tray and bake in a pre-heated oven at 220 Degree Celsius for about six to eight minutes.Brush the hot kulchas with butter and serve immediately.
Cook: 14 mins
Total Time: 1342 hours 14 minutes
Servings: Makes 3 to 4 servings
Ingredients
2 cups plain flour (maida)
salt to taste
1/4 tsp baking soda
2 tbsp sour curds (khatta dahi)
2 tbsp milk
2 tbsp oil
3/4 tsp nigella seeds (kalonji)
2 tbsp butter
Method
Sieve the plain flour with salt and soda bicarbonate.Add the curds and milk and sufficient water, mix well and knead into a soft and smooth dough.Cover with a wet muslin cloth and keep aside for ten minutes. Add 2 tbsp of oil and knead again till smooth.Cover it again and keep aside for at least an hour.Divide the dough into six to eight equal portions.Place a portion on a lightly floured surface and roll gently into a circle of 5\" diameter.Brush lightly with oil, sprinkle kalonji on the surface and press with your palm.Place kulchas on a greased baking tray and bake in a pre-heated oven at 220 Degree Celsius for about six to eight minutes.Brush the hot kulchas with butter and serve immediately.
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