Preparation :12 mins
Cook :12 mins
Total TIme :24 mins
Servings :Makes 4 serving
Ingredents :
150 gms pumpkin
1 cup spinach (palak)
1/2 cup coconut milk
1 tsp ginger (adrak) paste
1/2 tsp dried ginger (soonth) powder
1 tsp chopped garlic (lehsun)
2 tbsp black sesame seeds (til)
cornflour
1/2 tsp cumin seeds (jeera)
1 tsp ghee
1 tsp butter
salt and freshly ground black pepper (kalimirch) powder to taste
For The Herbal Balls
1/4 cup grated paneer (cottage cheese)
1 tbsp black sesame seeds (til)
1/2 tsp dry red chilli flakes (paprika)
2 tbsp chopped mint leaves (phudina)
1 tsp chopped coriander (dhania)
salt and freshly ground black pepper (kalimirch) powder to taste
Method :
For the herbal balls
For the herbal ballsMix all ingredients in a bowl, mash well and divide into small balls.
How to proceed
How to proceedWash and blanch the spinach leaves in boiling water for 2 minutes. Refresh in cold water and drain well. Blend to a fine puree.Steam the pumpkin till tender and puree it.Heat the ghee and butter in a pan, add the cumin seeds.When the seeds crackle, add the garlic, ginger paste and sauté for a minute.Add pumpkin puree, black til and mix well.Add palak puree, dry ginger powder (sounth powder), 2- 21/2 cup water, salt-pepper to taste and bring to a boil.Dissolve corn starch in coconut milk and add to boiling soup cook stirring till thick.Pour into serving bowls, put 4-5 `Herbal Balls`in each bowls, drizzle fresh cream on top and sprinkle roasted black til on top. Serve piping hot with garlic bread.
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Sunday, June 25, 2017
Tuesday, June 13, 2017
Bajra Parantha with Green Lahsun Chutney
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 12 to 15 paranthas
Ingredients
To Be Blended Into The Green Garlic Chutney
100 gms green garlic (lehsun)
50 gms finely chopped coriander (dhania)
salt to taste
1 tsp cumin seeds (jeera)
5 chopped green chillies
For The Paranthas
3 cups bajra (black millet) flour
salt to taste
1/2 cup finely chopped onions
1 boiled and mashed potato
50 gms boiled and mashed green peas
2 tsp chopped green chillies
1 tsp chopped coriander (dhania)
oil for frying
Method
Combine the bajra flour, salt, onions, potato, peas, chillies and coriander, mix well and knead into a soft dough, using water.Divide the dough into equal portions and shape them into small balls.Roll out each portion into a circle of 5\" diameter.Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.Serve hot with green garlic chutney.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 12 to 15 paranthas
Ingredients
To Be Blended Into The Green Garlic Chutney
100 gms green garlic (lehsun)
50 gms finely chopped coriander (dhania)
salt to taste
1 tsp cumin seeds (jeera)
5 chopped green chillies
For The Paranthas
3 cups bajra (black millet) flour
salt to taste
1/2 cup finely chopped onions
1 boiled and mashed potato
50 gms boiled and mashed green peas
2 tsp chopped green chillies
1 tsp chopped coriander (dhania)
oil for frying
Method
Combine the bajra flour, salt, onions, potato, peas, chillies and coriander, mix well and knead into a soft dough, using water.Divide the dough into equal portions and shape them into small balls.Roll out each portion into a circle of 5\" diameter.Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.Serve hot with green garlic chutney.
Crispy Bhindi with Khuskhus
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
1 tbsp poppy seeds (khus-khus)
2 tbsp peanuts , coarsely crushed
1/2 tsp red chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp coriander (dhania) powder
salt to taste
1/4 tsp dried mango powder (amchur)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp oil
250 gms ladies finger (bhindi) , cut into juliennes
2 tbsp crumbled paneer (cottage cheese)
1/8 tsp garam masala
1/4 tsp cumin seeds (jeera)
coriander (dhania) for garnishing
Method
Heat a kadhai and dry roast the khuskhus and peanuts for few seconds, cool and blend into a coarse powder. Keep aside.Combine the khuskhus- peanut powder ,red chilli powder,turmeric, coriander powder, salt,dry mango powder and ginger-garlic paste and mix well.In a deep bowl combine the ladies finger with the prepared masala and toss well.Heat the oil in a kadhai and add the cumin seeds.When the seeds cracklr, add the ladies finger and cook on a medium flame till the ladies finger becomes crispy.Add the paneer and garam masala and mix well.Serve hot garnished with coriander.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
1 tbsp poppy seeds (khus-khus)
2 tbsp peanuts , coarsely crushed
1/2 tsp red chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp coriander (dhania) powder
salt to taste
1/4 tsp dried mango powder (amchur)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp oil
250 gms ladies finger (bhindi) , cut into juliennes
2 tbsp crumbled paneer (cottage cheese)
1/8 tsp garam masala
1/4 tsp cumin seeds (jeera)
coriander (dhania) for garnishing
Method
Heat a kadhai and dry roast the khuskhus and peanuts for few seconds, cool and blend into a coarse powder. Keep aside.Combine the khuskhus- peanut powder ,red chilli powder,turmeric, coriander powder, salt,dry mango powder and ginger-garlic paste and mix well.In a deep bowl combine the ladies finger with the prepared masala and toss well.Heat the oil in a kadhai and add the cumin seeds.When the seeds cracklr, add the ladies finger and cook on a medium flame till the ladies finger becomes crispy.Add the paneer and garam masala and mix well.Serve hot garnished with coriander.
Dahi Kofta Curry
Preparation:15 mins
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 to 5 servings
Ingredients
For The Kofta
1 1/2 cups hung curds (chakka dahi)
2 green chillies , chopped
1 tsp chopped ginger (adrak)
1 tsp raisins (kismis)
6 cashewnuts (kaju)
1 tbsp chopped coriander (dhania)
salt to taste
To Be Mixed Together For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
a pinch asafoetida (hing)
water as required
For The Gravy
3 tomatoes , chopped
8 cashewnuts (kaju)
1 tbsp hung curds (chakka dahi)
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp coriander (dhania) seeds powder
1/4 tsp dried fenugreek leaves
1/2 tsp turmeric powder (haldi)
1/4 tsp sugar
salt to taste
3 tbsp oil
1 tbsp chopped coriander (dhania)
Method
for the kofta
for the koftaTake the hung curds in a bowl and add all the spices and nuts and mix well.Grease your palms and make small balls from the mixture.Dip the balls in the prepared besan batter and deep fry in hot oil till it turns golden brown from all the sides.Drain on an absorbent paper and keep aside.
for the gravy
for the gravyHeat the oil in a pan add cumin seeds and ginger chilli paste and saute for a while.Add the tomato puree and all the spices and saute till oil seperates from the mixture.Add 2 1/2 cups water and 1 tbsp hung curds, mix well and simmer for 5-8 minutes.
How to proceed
How to proceedArrange koftas in the seving dish and pour boiling gravy on it.Garnish with coriander,chilli oil and serve hot.
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 to 5 servings
Ingredients
For The Kofta
1 1/2 cups hung curds (chakka dahi)
2 green chillies , chopped
1 tsp chopped ginger (adrak)
1 tsp raisins (kismis)
6 cashewnuts (kaju)
1 tbsp chopped coriander (dhania)
salt to taste
To Be Mixed Together For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
a pinch asafoetida (hing)
water as required
For The Gravy
3 tomatoes , chopped
8 cashewnuts (kaju)
1 tbsp hung curds (chakka dahi)
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp coriander (dhania) seeds powder
1/4 tsp dried fenugreek leaves
1/2 tsp turmeric powder (haldi)
1/4 tsp sugar
salt to taste
3 tbsp oil
1 tbsp chopped coriander (dhania)
Method
for the kofta
for the koftaTake the hung curds in a bowl and add all the spices and nuts and mix well.Grease your palms and make small balls from the mixture.Dip the balls in the prepared besan batter and deep fry in hot oil till it turns golden brown from all the sides.Drain on an absorbent paper and keep aside.
for the gravy
for the gravyHeat the oil in a pan add cumin seeds and ginger chilli paste and saute for a while.Add the tomato puree and all the spices and saute till oil seperates from the mixture.Add 2 1/2 cups water and 1 tbsp hung curds, mix well and simmer for 5-8 minutes.
How to proceed
How to proceedArrange koftas in the seving dish and pour boiling gravy on it.Garnish with coriander,chilli oil and serve hot.
Peyru Nu Shaak
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
1 cup chopped guava
2 tsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp lemon juice
4 tsp sugar
chopped coriander (dhania) for garnishing
Method
Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the guava, mix well and cook for 5 minutes.Add the coriander powder, chilli powder, turmeric, lemon juice, sugar and salt, mix well and cook for more 3 minutes.Serve hot garnished with coriander.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
1 cup chopped guava
2 tsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp lemon juice
4 tsp sugar
chopped coriander (dhania) for garnishing
Method
Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the guava, mix well and cook for 5 minutes.Add the coriander powder, chilli powder, turmeric, lemon juice, sugar and salt, mix well and cook for more 3 minutes.Serve hot garnished with coriander.
Tomato Rasam
Preparation:15 min
Cook: 5 min
Total Time: 20 mins
Servings:
Ingredients
1/4 cup yellow moong dal (split yellow gram)
2 big or 4 small tomatoes
1 tbsp tamarind (imli)
1 tsp salt or as to taste
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder
For Seasoning
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
For Garnish
4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania) leaves
Method
Cook the yellow lentils until soft and set aside.Cut the tomatoes into 4 or 6 pieces and boil it with the tamarind in 2 cups of water. remove from heat and set aside.When cool, mash the tomatoes and tamarind and squeeze out the full juice and strain.Add the salt, turmeric powder, rasam powder and the cooked yellow lentils to the strained tomato-tamarind juice and boil it.Heat a pan and pour clarified butter and add the mustard seeds, cumin seeds and when they crackle, add the asafoetida powder.When the mixture is light brown, pour everything into the rasam.Serve as a soup to drink or it can be mixed with cooked rice.
Cook: 5 min
Total Time: 20 mins
Servings:
Ingredients
1/4 cup yellow moong dal (split yellow gram)
2 big or 4 small tomatoes
1 tbsp tamarind (imli)
1 tsp salt or as to taste
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder
For Seasoning
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
For Garnish
4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania) leaves
Method
Cook the yellow lentils until soft and set aside.Cut the tomatoes into 4 or 6 pieces and boil it with the tamarind in 2 cups of water. remove from heat and set aside.When cool, mash the tomatoes and tamarind and squeeze out the full juice and strain.Add the salt, turmeric powder, rasam powder and the cooked yellow lentils to the strained tomato-tamarind juice and boil it.Heat a pan and pour clarified butter and add the mustard seeds, cumin seeds and when they crackle, add the asafoetida powder.When the mixture is light brown, pour everything into the rasam.Serve as a soup to drink or it can be mixed with cooked rice.
Beetroot Rabdi
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup boiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste
Method
Grind the beetroot into fine puree, transfer in a bowl and keep side.Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.Add the beetroot puree and cook for 10 minutes on a slow flame.Remove from the flame, add the condensed milk and mix well.Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.Serve chilled.
Note
NoteIf you need still thick consistency, milk powder + powdered sugar may be added.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup boiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste
Method
Grind the beetroot into fine puree, transfer in a bowl and keep side.Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.Add the beetroot puree and cook for 10 minutes on a slow flame.Remove from the flame, add the condensed milk and mix well.Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.Serve chilled.
Note
NoteIf you need still thick consistency, milk powder + powdered sugar may be added.
Faraali Cucumber Raita
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings
Ingredients
3/4 cup grated cucumber , squeezed
1 cup beaten curds (dahi)
1 tsp grated ginger (adrak)
2 tsp chopped green chillies
salt to taste
1/2 tsp powdered sugar
2 tsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
a few cashewnut (kaju)
a few raisin
2 tbsp roasted and crushed peanuts
Method
Heat the ghee in a small pan and add the cumin seeds.When the seeds crackle, add the curry leaves, green chillies, ginger, cashew and raisins and saute for 2 minutes.Add this tempering to the curds and mix well.Add the salt, sugar, cucumber and coriander and peanut powder and mix well.Serve immediately.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings
Ingredients
3/4 cup grated cucumber , squeezed
1 cup beaten curds (dahi)
1 tsp grated ginger (adrak)
2 tsp chopped green chillies
salt to taste
1/2 tsp powdered sugar
2 tsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
a few cashewnut (kaju)
a few raisin
2 tbsp roasted and crushed peanuts
Method
Heat the ghee in a small pan and add the cumin seeds.When the seeds crackle, add the curry leaves, green chillies, ginger, cashew and raisins and saute for 2 minutes.Add this tempering to the curds and mix well.Add the salt, sugar, cucumber and coriander and peanut powder and mix well.Serve immediately.
Parwal Dolma
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 10 pieces
Ingredients
10 pointed gourd (parwal)
1/2 coconut , grated
1 cup chopped coriander (dhania)
1/2 cup chopped onions
1 tsp ginger (adrak) paste
2 tsp lemon juice
salt to taste
2 chopped green chillies
oil as required
Method
Wash the parwal and scrape the skin with a knife and trim the ends.From one end scoop out the seeds carefully without damaging the other end.Heat oil in a kadai and fry the parwal shells till brownKeep aside to cool.In a bowl mix the grated coconut, onions, ginger paste, lemon juice and salt along with coriander and mix well.Fill the parwal shells with this mixture and serve as snack or as a accompaniment to dal chawal.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 10 pieces
Ingredients
10 pointed gourd (parwal)
1/2 coconut , grated
1 cup chopped coriander (dhania)
1/2 cup chopped onions
1 tsp ginger (adrak) paste
2 tsp lemon juice
salt to taste
2 chopped green chillies
oil as required
Method
Wash the parwal and scrape the skin with a knife and trim the ends.From one end scoop out the seeds carefully without damaging the other end.Heat oil in a kadai and fry the parwal shells till brownKeep aside to cool.In a bowl mix the grated coconut, onions, ginger paste, lemon juice and salt along with coriander and mix well.Fill the parwal shells with this mixture and serve as snack or as a accompaniment to dal chawal.
Mango Bhajiya
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup mango slices
3/4 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp green chilli paste
1 tsp ginger (adrak) paste
salt to taste
oil for deep frying
Method
Combine all the ingredients except mango pieces, mix well and make smooth flow batter adding enough water.Heat the oil in a kadhai, add few mango pieces at a time and deep fry till they turn golden brown.Drain on an absorbent paper and serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup mango slices
3/4 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp green chilli paste
1 tsp ginger (adrak) paste
salt to taste
oil for deep frying
Method
Combine all the ingredients except mango pieces, mix well and make smooth flow batter adding enough water.Heat the oil in a kadhai, add few mango pieces at a time and deep fry till they turn golden brown.Drain on an absorbent paper and serve hot.
Instant Delicious Kulfi
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 servings
Ingredients
200 ml condensed milk
400 ml flavoured whipped cream
Method
Combine all the ingredients in a large pan and mix well.Pour this mixture into kulfi cones and keep them in the refrigerator for 5 to 6 hours or till set.Serve chilled garnished with rose syrup or chopped pista and badam.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 servings
Ingredients
200 ml condensed milk
400 ml flavoured whipped cream
Method
Combine all the ingredients in a large pan and mix well.Pour this mixture into kulfi cones and keep them in the refrigerator for 5 to 6 hours or till set.Serve chilled garnished with rose syrup or chopped pista and badam.