Preparation :5 mins
Cook :15 mins
Total TIme :20 mins
Servings :Makes 4 servings
Ingredents :
2 cups roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tsp roughly chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp butter
For The Garnish
1/2 cup bread croutons
2 tbsp finely chopped coriander (dhania)
Method :
Combine the tomatoes, onions, garlic and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.Cool the mixture completely and blend in a mixer till smooth.
Transfer the mixture into a deep non-stick pan, add the butter, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with bread croutons and coriander.
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Wednesday, October 25, 2017
Cold Cucumber Soup
Preparation :10 mins
Cook :14 mins
Total TIme :24 mins
Servings :Makes 3 servings
Ingredents :
2 cups cucumber cubes
1/2 cup finely chopped cucumber
1/2 cup low-fat milk , 99.7% fat-free
1/4 cup low-fat curds (dahi)
salt to taste
2 tsp low-fat butter
1 tbsp finely chopped capsicum
For The Garnish
a few mint leaves (phudina)
freshly ground black pepper (kalimirch) to taste
Method :
Combine the cucumber cubes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely.Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and sauté on a medium flame for 2 minutes.Remove from the flame, add the cucumber-milk mixture and mix well. Cool slightly and refrigerate for atleast 30 minutes.Serve chilled garnished with mint leaves and black pepper powder.
Cook :14 mins
Total TIme :24 mins
Servings :Makes 3 servings
Ingredents :
2 cups cucumber cubes
1/2 cup finely chopped cucumber
1/2 cup low-fat milk , 99.7% fat-free
1/4 cup low-fat curds (dahi)
salt to taste
2 tsp low-fat butter
1 tbsp finely chopped capsicum
For The Garnish
a few mint leaves (phudina)
freshly ground black pepper (kalimirch) to taste
Method :
Combine the cucumber cubes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely.Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and sauté on a medium flame for 2 minutes.Remove from the flame, add the cucumber-milk mixture and mix well. Cool slightly and refrigerate for atleast 30 minutes.Serve chilled garnished with mint leaves and black pepper powder.
Tuesday, October 3, 2017
Hariyala Chana
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 to 7 servings
Ingredients
2 1/2 cups boiled kabuli chana (white chick peas)
2 1/2 cups chopped spinach (palak)
1 cup chopped fenugreek (methi) leaves
2 tomatoes , chopped
3 green chillies
ginger (adrak)
1 tsp chole masala , readily available
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
Method
Combine the fenugreek, spinach, tomato, ginger and green chillies in a pressure cooker, add little water and pressure cook for 1 whistle.Open and crush into a smooth paste with a hand blender or in the mixer. Keep aside.Heat oil in a a pan and add cumin seeds and asafoetida.Add the ground spinach puree, mix well and cover and cook for 2 minutes.Add all the spices and boiled chick peas and 1 cup water, mix well and cover and cook for 5 -7 minutes.Add the lemon juice according to taste and mix well.Serve hot.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 to 7 servings
Ingredients
2 1/2 cups boiled kabuli chana (white chick peas)
2 1/2 cups chopped spinach (palak)
1 cup chopped fenugreek (methi) leaves
2 tomatoes , chopped
3 green chillies
ginger (adrak)
1 tsp chole masala , readily available
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
Method
Combine the fenugreek, spinach, tomato, ginger and green chillies in a pressure cooker, add little water and pressure cook for 1 whistle.Open and crush into a smooth paste with a hand blender or in the mixer. Keep aside.Heat oil in a a pan and add cumin seeds and asafoetida.Add the ground spinach puree, mix well and cover and cook for 2 minutes.Add all the spices and boiled chick peas and 1 cup water, mix well and cover and cook for 5 -7 minutes.Add the lemon juice according to taste and mix well.Serve hot.
Healthy Green Tomato Chutney
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
4 medium green tomatoes
2 green chillies
2 tbsp roasted powdered peanut
1 tsp sugar
1/4 tsp turmeric powder (haldi)
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
1 tbsp chopped coriander (dhania)
a pinch asafoetida (hing)
Method
Wash and cut the green tomatoes, green chillies and coriander leaves.Take kadhai and heat the oil, add the tomatoes and green chillies cook till they become soft.Remove from the flame and add the groundnut powder,sugar and grind in the mixer.Take a bowl put the chutney.Make a tadka with 1 tsp oil, mustard seeds, hing turmeric powder and mix with the above chutney.Tastes good with any dish.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
4 medium green tomatoes
2 green chillies
2 tbsp roasted powdered peanut
1 tsp sugar
1/4 tsp turmeric powder (haldi)
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
1 tbsp chopped coriander (dhania)
a pinch asafoetida (hing)
Method
Wash and cut the green tomatoes, green chillies and coriander leaves.Take kadhai and heat the oil, add the tomatoes and green chillies cook till they become soft.Remove from the flame and add the groundnut powder,sugar and grind in the mixer.Take a bowl put the chutney.Make a tadka with 1 tsp oil, mustard seeds, hing turmeric powder and mix with the above chutney.Tastes good with any dish.
Paneer Subji
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 7 servings
Ingredients
2 tsp ghee
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup paneer (cottagte cheese) cubes
1 cup boiled and chopped potatoes
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 cup roasted and crushed peanuts
salt to taste
2 tsp finely chopped green chillies
2 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
1 cup chopped spring onions
1/2 cup grated processed cheese
Method
Heat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 10 seconds.Add all other vegetables, paneer and seasonings, mix well and cover and cook for 2 minutes.Add spring onions and cheese and mix well.Cover and cook for half a minute.Serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 7 servings
Ingredients
2 tsp ghee
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup paneer (cottagte cheese) cubes
1 cup boiled and chopped potatoes
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 cup roasted and crushed peanuts
salt to taste
2 tsp finely chopped green chillies
2 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
1 cup chopped spring onions
1/2 cup grated processed cheese
Method
Heat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 10 seconds.Add all other vegetables, paneer and seasonings, mix well and cover and cook for 2 minutes.Add spring onions and cheese and mix well.Cover and cook for half a minute.Serve hot.
Spicy Kadhai Paneer
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
500 gms paneer (cottage cheese)
1 1/2 cups sliced onions
2 bayleaf (tejpatta)
3 whole dry kashmiri red chillies
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) powder
3/4 cup tomato puree
1 tsp chilli powder
1 tsp garam masala
2 tsp oil
salt to taste
Method
Cut paneer into triangles and keep aside.Heat oil in a kadhai, add the dry red chili, coriander powder, bayleaf and saute for few seconds.Add the onions and sauté till they turn golden brown in colour and crisp.Add ginger paste, garlic paste, mix well and add tomato puree, cook for few minutes.Add the red chili powder, coriander powder and salt mix well. Add 1/2 cup water and bring to boil.Add paneer and cook until coated with thick gravy.Serve hot garnished with lightly roasted crushed coriander seeds.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
500 gms paneer (cottage cheese)
1 1/2 cups sliced onions
2 bayleaf (tejpatta)
3 whole dry kashmiri red chillies
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) powder
3/4 cup tomato puree
1 tsp chilli powder
1 tsp garam masala
2 tsp oil
salt to taste
Method
Cut paneer into triangles and keep aside.Heat oil in a kadhai, add the dry red chili, coriander powder, bayleaf and saute for few seconds.Add the onions and sauté till they turn golden brown in colour and crisp.Add ginger paste, garlic paste, mix well and add tomato puree, cook for few minutes.Add the red chili powder, coriander powder and salt mix well. Add 1/2 cup water and bring to boil.Add paneer and cook until coated with thick gravy.Serve hot garnished with lightly roasted crushed coriander seeds.
Aloo Antu Pulsu
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
4 boiled and chopped potatoes
5 chopped onions
1 tsp grated ginger (adrak)
1 tsp garam masala
1 tsp chilli powder
salt to taste
a pinch of turmeric powder (haldi)
1/2 tsp sugar
2 tbsp tamarind (imli) pulp
2 to 3 chopped green chillies
For The Garnish
chopped coriander (dhania) (dhania)
Method
Heat oil in a pan, add the potaotes and saute till they turn golden brown. Remove and keep aside.In the same pan, heat 2 to 3 tsp oil and add the onions and green chillies and saute till the onions turn golden brown in colour.Add the ginger-garlic paste and saute for 2 minutes.Add the fried potatoes and saute for 2 minutes.Add the salt, chilli powder, garam masala, a pinch of turmeric powder and saute for about 2 minutes.Add the tamarind pulp and add 70 ml of water, mix well and boil for 3 minutes.Add the sugar, mix well and cover and cook on a slow flame till the oil floats on the top.Serve hot garnished with coriander.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
4 boiled and chopped potatoes
5 chopped onions
1 tsp grated ginger (adrak)
1 tsp garam masala
1 tsp chilli powder
salt to taste
a pinch of turmeric powder (haldi)
1/2 tsp sugar
2 tbsp tamarind (imli) pulp
2 to 3 chopped green chillies
For The Garnish
chopped coriander (dhania) (dhania)
Method
Heat oil in a pan, add the potaotes and saute till they turn golden brown. Remove and keep aside.In the same pan, heat 2 to 3 tsp oil and add the onions and green chillies and saute till the onions turn golden brown in colour.Add the ginger-garlic paste and saute for 2 minutes.Add the fried potatoes and saute for 2 minutes.Add the salt, chilli powder, garam masala, a pinch of turmeric powder and saute for about 2 minutes.Add the tamarind pulp and add 70 ml of water, mix well and boil for 3 minutes.Add the sugar, mix well and cover and cook on a slow flame till the oil floats on the top.Serve hot garnished with coriander.
Jain Chocolate Truffle Pudding
Preparation:10 mins
Cook: 60 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 serving
Ingredients
2 chocolate cream biscuits
2 marie biscuits
1 scoop vanilla ice-cream
choclate flakes for garnishing
For The Chocolate Syrup
1 tsp cocoa powder
3 tsp powdered sugar
1/2 cup milk
Method
For Chocolate Syrup
For Chocolate SyrupMix all ingredients and heat it on a low flame.Bring it to boil and then remove from flame.Keep it aside and let it cool for room temperature.
Hoe to proceed
Hoe to proceedTake a transparent stem glass and add 1 broken bon-bon biscuit in the base.Add 1 tsp of chocolate syrup to moisten the biscuits.Add 1 crushed marie biscuit and again chocolate syrup.Add a layer of ice-cream and chocolate syrup.Repeat the whole layering.Add chocolate sprinkles on top and keep it in the freezer for ice-cream to set.Serve chilled.
Cook: 60 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 serving
Ingredients
2 chocolate cream biscuits
2 marie biscuits
1 scoop vanilla ice-cream
choclate flakes for garnishing
For The Chocolate Syrup
1 tsp cocoa powder
3 tsp powdered sugar
1/2 cup milk
Method
For Chocolate Syrup
For Chocolate SyrupMix all ingredients and heat it on a low flame.Bring it to boil and then remove from flame.Keep it aside and let it cool for room temperature.
Hoe to proceed
Hoe to proceedTake a transparent stem glass and add 1 broken bon-bon biscuit in the base.Add 1 tsp of chocolate syrup to moisten the biscuits.Add 1 crushed marie biscuit and again chocolate syrup.Add a layer of ice-cream and chocolate syrup.Repeat the whole layering.Add chocolate sprinkles on top and keep it in the freezer for ice-cream to set.Serve chilled.
Bajra Uttappam
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 10 to 12 uttapas
Ingredients
1 cup bajra (black millet)
1/4 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 cup finely chopped onions
1/2 cup freshly grated coconut
2 green chillies finely chopped
1/2 cup finely chopped coriander (dhania)
salt to taste
oil for cooking
Method
Wash bajra, urad dal and methi seeds and soak in enough water for 6 hours.Drain the excess water and blend in a mixer to a smooth paste.Cover and keep aside for fermenting for atleast 4 hours.Add the onions, coconut, green chillies, coriander leaves and salt and mix well.Heat a non-stick tava, pour a ladleful of batter and spread evenly to make a thick uttapa.Cook using little till it turns golden brown from both the sides.Serve hot with fresh coconut chutney.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 10 to 12 uttapas
Ingredients
1 cup bajra (black millet)
1/4 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 cup finely chopped onions
1/2 cup freshly grated coconut
2 green chillies finely chopped
1/2 cup finely chopped coriander (dhania)
salt to taste
oil for cooking
Method
Wash bajra, urad dal and methi seeds and soak in enough water for 6 hours.Drain the excess water and blend in a mixer to a smooth paste.Cover and keep aside for fermenting for atleast 4 hours.Add the onions, coconut, green chillies, coriander leaves and salt and mix well.Heat a non-stick tava, pour a ladleful of batter and spread evenly to make a thick uttapa.Cook using little till it turns golden brown from both the sides.Serve hot with fresh coconut chutney.
Faraali Kaju Boondi
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
For The Sugar Syrup
50 gms sugar
1/4 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
For The Boondi
1 cup powdered cashewnut
1/2 cup powdered walnuts (akhrot)
a pinch baking soda , optional
milk as required
a pinch cardamom (elaichi) powder
oil for frying
Method
For the sugar syrup
For the sugar syrupPut sugar in a pan and add water so that sugar sinks in it.Boil to make 1 string consistency syrup.Add the cardamom powder and saffron and mix well and keep aside.
For Boondi:
For Boondi:Mix all the ingredients in a bowl and add enough milk to make a batter of medium thick consistency.Put this batter in boondi jaali directly to the oil and fry till pink.Put the fried boondis directly to the sugar syrup and keep for 5 minutes.Take out and make laddoos if desired or can be served separately also.This boondi can be stored for 7-10 days.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
For The Sugar Syrup
50 gms sugar
1/4 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
For The Boondi
1 cup powdered cashewnut
1/2 cup powdered walnuts (akhrot)
a pinch baking soda , optional
milk as required
a pinch cardamom (elaichi) powder
oil for frying
Method
For the sugar syrup
For the sugar syrupPut sugar in a pan and add water so that sugar sinks in it.Boil to make 1 string consistency syrup.Add the cardamom powder and saffron and mix well and keep aside.
For Boondi:
For Boondi:Mix all the ingredients in a bowl and add enough milk to make a batter of medium thick consistency.Put this batter in boondi jaali directly to the oil and fry till pink.Put the fried boondis directly to the sugar syrup and keep for 5 minutes.Take out and make laddoos if desired or can be served separately also.This boondi can be stored for 7-10 days.
Delicious Cauliflower Paratha
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
For The Stuffing
2 tsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp grated ginger (adrak)
2 green chillies , chopped
250 gms cauliflower , grated
1/4 cup chopped coriander (dhania) leaves
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a sift dough, using enough water.Divide the dough into 4 equal portions and keep aside.
For the stuffing
For the stuffingHeat the oil in a kadhai, add the cumin seeds and asafoetida.When the seeds crackle, add the ginger and green chillies, mix well and saute for few seconds.Add the cauliflower and saute for 3 minutes.Add the remaining ingredients, mix well and cook for 3 minutes.Remove from the flame, cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll 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: 20 mins
Total Time: 40 mins
Servings: Makes 4 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
For The Stuffing
2 tsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp grated ginger (adrak)
2 green chillies , chopped
250 gms cauliflower , grated
1/4 cup chopped coriander (dhania) leaves
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a sift dough, using enough water.Divide the dough into 4 equal portions and keep aside.
For the stuffing
For the stuffingHeat the oil in a kadhai, add the cumin seeds and asafoetida.When the seeds crackle, add the ginger and green chillies, mix well and saute for few seconds.Add the cauliflower and saute for 3 minutes.Add the remaining ingredients, mix well and cook for 3 minutes.Remove from the flame, cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll 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.
Ghevar
Preparation:Preparation time : 2 hours.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 3/4 cups (200 grams) plain flour (maida)
1 tbsp (10 grams) arrowroot or cornflour
1/4 cup melted ghee, cooled
a few drops kewda essence
For the sugar syrup
1 cup sugar
1/2 cup water
Method
1. combine the sugar and water in a pan and simmer till it reaches a 1 string consistency. 2. remove from the heat and keep warm. How to proceed 1. combine the flour, arrowroot and melted ghee in a bowl. 2. add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate. 3. add 2 more cups of water again in a thin stream while whisking continuously. at no point should the ghee and water separate. 4. the batter should be of a coating consistency. more water can be added if required to achieve the required consistency. 5. keep the batter in a cool place away from the heat. 6. place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould. 7. remove 2 ladles of the batter at a time into a small bowl and place it near the gas range. 8. heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. the batter should settle in the mould. 9. when the froth subsides, pour in another spoonful in the centre in a thin stream. 10. repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. pour the batter into this centre each time. 11. increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times. 12. when the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee. 13. immerse in sugar syrup, drain quickly and place on a serving plate. 14. repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 3/4 cups (200 grams) plain flour (maida)
1 tbsp (10 grams) arrowroot or cornflour
1/4 cup melted ghee, cooled
a few drops kewda essence
For the sugar syrup
1 cup sugar
1/2 cup water
Method
1. combine the sugar and water in a pan and simmer till it reaches a 1 string consistency. 2. remove from the heat and keep warm. How to proceed 1. combine the flour, arrowroot and melted ghee in a bowl. 2. add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate. 3. add 2 more cups of water again in a thin stream while whisking continuously. at no point should the ghee and water separate. 4. the batter should be of a coating consistency. more water can be added if required to achieve the required consistency. 5. keep the batter in a cool place away from the heat. 6. place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould. 7. remove 2 ladles of the batter at a time into a small bowl and place it near the gas range. 8. heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. the batter should settle in the mould. 9. when the froth subsides, pour in another spoonful in the centre in a thin stream. 10. repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. pour the batter into this centre each time. 11. increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times. 12. when the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee. 13. immerse in sugar syrup, drain quickly and place on a serving plate. 14. repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
Creamy Corn In White Sauce with Cheese
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 servings
Ingredients
2 tbsp butter
3 tbsp plain flour (maida)
3 cups sweet corn kernels (makai ke dane)
1/4 tsp freshly ground black pepper powder
salt to taste
1 1/2 cups warm milk
1/2 cup processed cheese
Method
Heat the butter in a non-stick pan, add the plain flour and sauté for 3 minutes on a slow flame.Add the corn, pepper and salt and mix well.Add the milk, while stirring continuously and cook on a slow flame for 5 minutes.Add the cheese, mix well and simmer for a minute or until the cheese melts.Serve warm with bread or pita bread.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 servings
Ingredients
2 tbsp butter
3 tbsp plain flour (maida)
3 cups sweet corn kernels (makai ke dane)
1/4 tsp freshly ground black pepper powder
salt to taste
1 1/2 cups warm milk
1/2 cup processed cheese
Method
Heat the butter in a non-stick pan, add the plain flour and sauté for 3 minutes on a slow flame.Add the corn, pepper and salt and mix well.Add the milk, while stirring continuously and cook on a slow flame for 5 minutes.Add the cheese, mix well and simmer for a minute or until the cheese melts.Serve warm with bread or pita bread.