Preparation :30 mins
Cook :25 mins
Total TIme :55 mins
Servings :Makes 4 servings
Ingredents :
2 tbsp oil
1/2 cup finely chopped onions
1/4 cup finely chopped french beans
1/2 cup finely chopped carrots
1/4 cup finely chopped celery (ajmoda)
1 bayleaf (tejpatta)
1/2 cup finely chopped tomatoes
1/2 cup finely chopped potatoes
1 cup thinly shredded cabbage
1 vegetarian seasoning cube
salt to taste
1/4 cup spaghetti
1/4 cup baked beans
freshly ground black pepper (kalimirch) to taste
Method :
Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 4 to 5 minutes.Add 4 cups of water and bayleaf and bring to boil, while stirring once in between.Add the tomatoes, potato and cabbage, seasoning cube, salt and spaghetti, mix well and cook on a slow flame for 8 to 10 minutes, or till the spaghetti is cooked.Add the baked beans and pepper, mix well and simmer on a slow flame for 2 minutes.Serve immediately.
Saturday, November 25, 2017
Mushroom Soup
Preparation :10mins
Cook :30mins
Total TIme :40 mins
Servings :
Ingredents :
Contents
mushrooms (khumbh)
Ingredients
200 gms fresh mushrooms (khumb)
2 medium sized onions
300 ml milk
2 bayleaves (tejpatta)
5 to 6 black peppercorns (kalimirch)
4 cloves (laung / lavang)
2 tbsp butter
1 tbsp plain flour (maida)
3/4 cup fresh cream
salt to taste
1/2 tsp white pepper powder
a pinch of nutmeg (jaiphal) powder
Method :
Clean and wash the mushrooms. slice four to five pieces. roughly chop the remaining mushrooms and onions.Boil milk alongwith bay leaves, peppercorns and cloves.Strain and keep the milk. in a pan melt the butter.Add chopped onions and chopped mushrooms and cook till they are soft.Add the flour and sauté till there is no raw flavour coming from flour, taking care that the flour does not get burnt.Pour the milk slowly and stir continuously to avoid lumps from forming. cook for five minutes. puree the mixture when a little cold.(note: do not puree it to a very thin consistency.)The soup should have a smooth texture. bring it to a boil, correct the consistency by adding more milk if required. add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. stir well, serve hot, garnished with mushroom slices and cream.
Cook :30mins
Total TIme :40 mins
Servings :
Ingredents :
Contents
mushrooms (khumbh)
Ingredients
200 gms fresh mushrooms (khumb)
2 medium sized onions
300 ml milk
2 bayleaves (tejpatta)
5 to 6 black peppercorns (kalimirch)
4 cloves (laung / lavang)
2 tbsp butter
1 tbsp plain flour (maida)
3/4 cup fresh cream
salt to taste
1/2 tsp white pepper powder
a pinch of nutmeg (jaiphal) powder
Method :
Clean and wash the mushrooms. slice four to five pieces. roughly chop the remaining mushrooms and onions.Boil milk alongwith bay leaves, peppercorns and cloves.Strain and keep the milk. in a pan melt the butter.Add chopped onions and chopped mushrooms and cook till they are soft.Add the flour and sauté till there is no raw flavour coming from flour, taking care that the flour does not get burnt.Pour the milk slowly and stir continuously to avoid lumps from forming. cook for five minutes. puree the mixture when a little cold.(note: do not puree it to a very thin consistency.)The soup should have a smooth texture. bring it to a boil, correct the consistency by adding more milk if required. add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. stir well, serve hot, garnished with mushroom slices and cream.
Wednesday, November 1, 2017
Pecan Pie
Preparation:15 mins
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 pies
Ingredients
4 unbaked pie shell
3/4 cup water
1 1/4 cups maple syrup
1/2 tsp salt
1/4 cup cornflour dissolve in 1/4 cup of cold water
2 tbsp margarine
1 tsp vanilla essence
2 cups toasted , unsalted pecan halves
Method
Preheat the oven at 400°C. Poke the pie shell several times with a fork and pre-bake for 3 minutes.Remove pie shell from the oven and place on a rack.In a medium saucepan, combine water and maple syrup.Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously.Keep stirring and cook over high flame till the mixture thickens and is clear.Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.Pour mixture into the pre-baked pie shell.Arrange the pecan halves on top and press it gently.Place the pie the oven and immediately reduce the heat to 200°CBake for 25 to 30 minutes.Remove, cool on a rack for about a hours, then refrigerate until thoroughly cooled.Serve chilled.
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 pies
Ingredients
4 unbaked pie shell
3/4 cup water
1 1/4 cups maple syrup
1/2 tsp salt
1/4 cup cornflour dissolve in 1/4 cup of cold water
2 tbsp margarine
1 tsp vanilla essence
2 cups toasted , unsalted pecan halves
Method
Preheat the oven at 400°C. Poke the pie shell several times with a fork and pre-bake for 3 minutes.Remove pie shell from the oven and place on a rack.In a medium saucepan, combine water and maple syrup.Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously.Keep stirring and cook over high flame till the mixture thickens and is clear.Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.Pour mixture into the pre-baked pie shell.Arrange the pecan halves on top and press it gently.Place the pie the oven and immediately reduce the heat to 200°CBake for 25 to 30 minutes.Remove, cool on a rack for about a hours, then refrigerate until thoroughly cooled.Serve chilled.
Mango Wadi
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
1 cup mango pulp
1 cup sugar
a pinch yellow food colour
Method
Take a heavy bottom deep pan and put sugar and mango pulp, mix well and cook for 15-20 minutes stirring continuously or till it becomes thick.Add food colou amd mix well.Take a plate and grease it with little oil and put the cooked mango sugar mixture into the plate and spread it with your hand.After 5 minutes cut them into pieces.Serve chilled.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
1 cup mango pulp
1 cup sugar
a pinch yellow food colour
Method
Take a heavy bottom deep pan and put sugar and mango pulp, mix well and cook for 15-20 minutes stirring continuously or till it becomes thick.Add food colou amd mix well.Take a plate and grease it with little oil and put the cooked mango sugar mixture into the plate and spread it with your hand.After 5 minutes cut them into pieces.Serve chilled.
Sweet Dhal Paratha
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings:
Ingredients
1 cup chana dal (split Bengal gram)
1 1/2 cups jaggery (gur)
1/2 cup grated coconut
1 1/2 tsp cardamom (elaichi) powder
2 tbsp ghee
for the paratha
1 cup whole wheat flour (gehun ka atta) or plain flour (maida)
1 tbsp oil
Method
Filling:
Filling:Cook the chana dhal until soft in a pressure cooker with just enough water.do not add excess water.Let the dhal cool for a while ,then grind to a fine paste.Add the gur to a kadai with 1/2 cup water in it and let the gur come to a boil.Strain the gur mixture to remove any dirt present and bring to a boil again.boil the gur till till it becomes slightly syrupy.Add the chana dhal paste and mix well.keep stirring continuously for 5 mins.then add the fresh grated coconut and keep stirring till the mixture leaves the sides of the kadai.Add the ghee and elaichi powder and mix well.remove from heat and transfer it to a plate and let it cool.
for the parathas
for the parathasKnead the maida/atta with the oil and water to a smmoth soft dough.Keep it covered in a wet cloth for half an hour.Make small balls of the dough.Make small rotis and place 1 tbsp of the filling in the center.fold the ends of the roti to cover the filling and roll it out again,dusting a little flour on it,using a rolling pin .Heat a tawa,place the parathas on it and cook well on both sides applying a little ghee.
Cook: 15 mins
Total Time: 35 mins
Servings:
Ingredients
1 cup chana dal (split Bengal gram)
1 1/2 cups jaggery (gur)
1/2 cup grated coconut
1 1/2 tsp cardamom (elaichi) powder
2 tbsp ghee
for the paratha
1 cup whole wheat flour (gehun ka atta) or plain flour (maida)
1 tbsp oil
Method
Filling:
Filling:Cook the chana dhal until soft in a pressure cooker with just enough water.do not add excess water.Let the dhal cool for a while ,then grind to a fine paste.Add the gur to a kadai with 1/2 cup water in it and let the gur come to a boil.Strain the gur mixture to remove any dirt present and bring to a boil again.boil the gur till till it becomes slightly syrupy.Add the chana dhal paste and mix well.keep stirring continuously for 5 mins.then add the fresh grated coconut and keep stirring till the mixture leaves the sides of the kadai.Add the ghee and elaichi powder and mix well.remove from heat and transfer it to a plate and let it cool.
for the parathas
for the parathasKnead the maida/atta with the oil and water to a smmoth soft dough.Keep it covered in a wet cloth for half an hour.Make small balls of the dough.Make small rotis and place 1 tbsp of the filling in the center.fold the ends of the roti to cover the filling and roll it out again,dusting a little flour on it,using a rolling pin .Heat a tawa,place the parathas on it and cook well on both sides applying a little ghee.
Murungkai Mangai Sambhar
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
12 to 15 curry leaves (kadi patta)
2 drumsticks (saijan ki phalli / saragavo) , chopped
1 tomato , chopped
1 raw mango , cut into 2 pieces
1 tbsp tamarind (imli) pulp
salt to taste
1 tsp turmeric powder (haldi)
2 1/2 tsp sambhar powder
a pinch of asafoetida (hing)
1 cup toovar (arhar) dal , soaked and cooked
2 tbsp chopped coriander (dhania) for the garnsih
2 tsp rice flour (chawal ka atta)
Method
Heat the oil in a deep pan, and add the mustard seeds. When the seeds crackle, add the fenugreek seeds, curry leaves, drumsticks, mango and tomato and sauté for 2 minutes.Add the tamarind pulp, salt, turmeric powder, sambhar powder, asafoetida, mix well and cook till the mixture becomes thick.Add the cooked dal and rice flour dissolved in 1½ cup of water, mix well and bring it to boil.Serve hot garnished with coriander.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
12 to 15 curry leaves (kadi patta)
2 drumsticks (saijan ki phalli / saragavo) , chopped
1 tomato , chopped
1 raw mango , cut into 2 pieces
1 tbsp tamarind (imli) pulp
salt to taste
1 tsp turmeric powder (haldi)
2 1/2 tsp sambhar powder
a pinch of asafoetida (hing)
1 cup toovar (arhar) dal , soaked and cooked
2 tbsp chopped coriander (dhania) for the garnsih
2 tsp rice flour (chawal ka atta)
Method
Heat the oil in a deep pan, and add the mustard seeds. When the seeds crackle, add the fenugreek seeds, curry leaves, drumsticks, mango and tomato and sauté for 2 minutes.Add the tamarind pulp, salt, turmeric powder, sambhar powder, asafoetida, mix well and cook till the mixture becomes thick.Add the cooked dal and rice flour dissolved in 1½ cup of water, mix well and bring it to boil.Serve hot garnished with coriander.
Lehsuni Moong Dal
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup soaked yellow moong dal (split yellow gram)
1/4 cup chopped green garlic (hara lehsun)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
2 slit green chillies
1 tsp finely chopped ginger (adrak)
1 tsp lemon juice
2 tsp sugar
2 tsp finely chopped coriander (dhania)
Method
Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the dal and 2 cups water, mix well and cook for 5 minutes. Add all the spices and garlic, mix well and cook for 5 minutes.Add the coriander, mix well and serve hot with hot rice.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup soaked yellow moong dal (split yellow gram)
1/4 cup chopped green garlic (hara lehsun)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
2 slit green chillies
1 tsp finely chopped ginger (adrak)
1 tsp lemon juice
2 tsp sugar
2 tsp finely chopped coriander (dhania)
Method
Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the dal and 2 cups water, mix well and cook for 5 minutes. Add all the spices and garlic, mix well and cook for 5 minutes.Add the coriander, mix well and serve hot with hot rice.
Grilled Coconut Burfi with Tropical Fruit Chutney
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pieces
Ingredients
For The Burfi
300 gms grated mava (khoya)
1 cup sugar
20 gms grated coconut
a pinch cardamom (elaichi) powder
For Tropical Fruit Chutney
1/4 cup chopped dried blueberry
1/4 cup chopped dried black currant
1/4 cup chopped pineapple
1/2 cup sugar
For The Garnish
3 to 4 slices of pineapples
Method
For the Burfi
For the BurfiHeat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.Add the cardamom powder and mix well.Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.Allow the burfi to set for an hour.Roll out each burfi evenly in the grated coconut.Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.
For Tropical Fruit Chutney
For Tropical Fruit ChutneyHeat the non-stick pan and add fruits and sugar. Mix well.Cook for 10 minutes till it is saucy. Keep aside.
How to Proceed
How to ProceedIn a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pieces
Ingredients
For The Burfi
300 gms grated mava (khoya)
1 cup sugar
20 gms grated coconut
a pinch cardamom (elaichi) powder
For Tropical Fruit Chutney
1/4 cup chopped dried blueberry
1/4 cup chopped dried black currant
1/4 cup chopped pineapple
1/2 cup sugar
For The Garnish
3 to 4 slices of pineapples
Method
For the Burfi
For the BurfiHeat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.Add the cardamom powder and mix well.Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.Allow the burfi to set for an hour.Roll out each burfi evenly in the grated coconut.Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.
For Tropical Fruit Chutney
For Tropical Fruit ChutneyHeat the non-stick pan and add fruits and sugar. Mix well.Cook for 10 minutes till it is saucy. Keep aside.
How to Proceed
How to ProceedIn a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.
Sweet Corn Stuffed Puran Poli
Preparation:20 mins
Cook: 50 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 to 5 puran polis
Ingredients
For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder
1 tbsp ghee
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water – as per need
For Serving
ghee
Method
For the filling
For the fillingWash and mash the corn kernel, drain any excess water and keep aside.Heat the non-stick pan, add mashed corn kernel and saute for 1 – 2 minutes to burn excess water part.Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly and keep this mixture aside for a while.Take 2 – 3 Fig, and make small pieces of it.Add 1/2 cup of milk into pieces, and mix properly to make milk – fig paste.Add this paste into mixture of Corn. Add 1 tbsp of Gulkand into this mixtureDissolve the saffron in a little milk by rubbing.Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well.Divided this mixture into 4 – 5 portions. Now, stuffing is ready and keep aside.
For the dough
For the doughCombine the flour and ghee, cream and knead into a soft dough using adequate water.Divide into 4 – 5 portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a about 3\" to 4” diameter circle.Place a portion of the filling mixture and fold the edges of the dough over the filling.Pinch the edges together to seal the filling in.Flatten the dough and roll again into a 4\" to 5” diameter circle.Cook on a tava over a medium flame till golden brown in colour on both sides.Repeat for the remaining dough and filling.Smear with ghee and serve hot.
Cook: 50 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 to 5 puran polis
Ingredients
For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder
1 tbsp ghee
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water – as per need
For Serving
ghee
Method
For the filling
For the fillingWash and mash the corn kernel, drain any excess water and keep aside.Heat the non-stick pan, add mashed corn kernel and saute for 1 – 2 minutes to burn excess water part.Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly and keep this mixture aside for a while.Take 2 – 3 Fig, and make small pieces of it.Add 1/2 cup of milk into pieces, and mix properly to make milk – fig paste.Add this paste into mixture of Corn. Add 1 tbsp of Gulkand into this mixtureDissolve the saffron in a little milk by rubbing.Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well.Divided this mixture into 4 – 5 portions. Now, stuffing is ready and keep aside.
For the dough
For the doughCombine the flour and ghee, cream and knead into a soft dough using adequate water.Divide into 4 – 5 portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a about 3\" to 4” diameter circle.Place a portion of the filling mixture and fold the edges of the dough over the filling.Pinch the edges together to seal the filling in.Flatten the dough and roll again into a 4\" to 5” diameter circle.Cook on a tava over a medium flame till golden brown in colour on both sides.Repeat for the remaining dough and filling.Smear with ghee and serve hot.
Adai Or Dal Dosa
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 10 to 12 adai
Ingredients
1 cup rice (chawal)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
1 tbsp grated ginger (adrak)
3 green chillies
2 to 3 whole dry kashmiri red chillies
1 cup chopped coriander (dhania)
salt to taste
1 cup grated coconut
oil for cooking
Method
Soak the rice and dals in enough water for about 3 hours and grind to a coarse paste.Add the green and red chillies and ginger and blend again.Add the grated coconut and blend again till the batter is thick and flowy.Add the coriander and salt and mix well.Heat a tava , add a little oil and spread the batter slightly thicker than a normal dosa.Add 2 tsp oil and cover with a plate and cook for two minutes. Remove the plate and turn the dosa and add one more spoon of oil and let it become crisp.Remove from tava and serve with green chutney.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 10 to 12 adai
Ingredients
1 cup rice (chawal)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
1 tbsp grated ginger (adrak)
3 green chillies
2 to 3 whole dry kashmiri red chillies
1 cup chopped coriander (dhania)
salt to taste
1 cup grated coconut
oil for cooking
Method
Soak the rice and dals in enough water for about 3 hours and grind to a coarse paste.Add the green and red chillies and ginger and blend again.Add the grated coconut and blend again till the batter is thick and flowy.Add the coriander and salt and mix well.Heat a tava , add a little oil and spread the batter slightly thicker than a normal dosa.Add 2 tsp oil and cover with a plate and cook for two minutes. Remove the plate and turn the dosa and add one more spoon of oil and let it become crisp.Remove from tava and serve with green chutney.
Mango Fruit Gojju
Preparation:12
Cook: 10
Total Time: 22 mins
Servings:
Ingredients
4 ripe mangoes
2 1/2 tbsp coconut or dessicated coconut
1/4 tsp mustard seeds ( rai / sarson)
1 pinch of asafoetida (hing)
1 tbsp grated jaggery (gur)
2 to 3 green chillies
1 pinch of turmeric powder (haldi)
1 tbsp rice flour (chawal ka atta) (optional)
1 red chilli
few curry leaves (kadi patta)
few coriander (dhania) leaves
salt to taste
Method
Cut mangoes into irregular shaped pieces. Also preserve the seeds. grind together coconut, green chillies, turmeric powder, hing, rice flour and mustard seeds.Heat 11/2 tablespoons of oil in a kadai.Season with very little mustard seeds, red chilli and curry leaves. Add the chopped mangoes alongwith the seeds to this and fry for a couple of minutes. Add salt and grated jaggery to this and fry for a minute.Add sufficient amount of water till the mangoes are immersed well. Cover and allow to cook in a medium flame. When the mangoes are almost cooked, add the ground mixture and boil till the gravy thickens. Garnish with chopped coriander leavesAllow the gravy to settle and absorb well for about 10 to 15 minutes.Serve hot with rice or chappathis alongwith the seeds.
Cook: 10
Total Time: 22 mins
Servings:
Ingredients
4 ripe mangoes
2 1/2 tbsp coconut or dessicated coconut
1/4 tsp mustard seeds ( rai / sarson)
1 pinch of asafoetida (hing)
1 tbsp grated jaggery (gur)
2 to 3 green chillies
1 pinch of turmeric powder (haldi)
1 tbsp rice flour (chawal ka atta) (optional)
1 red chilli
few curry leaves (kadi patta)
few coriander (dhania) leaves
salt to taste
Method
Cut mangoes into irregular shaped pieces. Also preserve the seeds. grind together coconut, green chillies, turmeric powder, hing, rice flour and mustard seeds.Heat 11/2 tablespoons of oil in a kadai.Season with very little mustard seeds, red chilli and curry leaves. Add the chopped mangoes alongwith the seeds to this and fry for a couple of minutes. Add salt and grated jaggery to this and fry for a minute.Add sufficient amount of water till the mangoes are immersed well. Cover and allow to cook in a medium flame. When the mangoes are almost cooked, add the ground mixture and boil till the gravy thickens. Garnish with chopped coriander leavesAllow the gravy to settle and absorb well for about 10 to 15 minutes.Serve hot with rice or chappathis alongwith the seeds.
Faraali Dahi Wade
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
1 1/2 cups sanwa millet (sama)
1/3 cup water
2 to 3 tsp ginger-green chilli paste
2 to 3 tsp roasted powdered peanuts
2 medium boiled potatoes , mashed
salt to taste
1 tsp chopped coriander (dhania)
oil for deep frying
3 cups curds (dahi)
pinch red chilli powder
pinch roasted cumin seeds (jeera) powder
pinch black salt (sanchal)
pinch freshly ground black pepper powder
Method
Wash the sanwa millet and transfer in a small deep pan.Add water and cover the vessel with the lid and pressure cook for 3-4 whistles.Allow the steam to escape before opening the lid.Cool and transfer the sanwa in a bowl.Add the ginger-green chilli paste, salt, groundnut powder, potato mash, coriander and mix gently till mixed well.Heat the oil in a kadhai.Make small flat wadas of the mixture and deep fry in oil till they turn golden brown and crisp form all the sides.Drain on an absorbent paper and keep aside.Dip the wads in warm water for 2 minutes.Now in a Serving bowl take 3-4 balls softly press to remove the water.Then just pour the sweet or sour curd sprinkle black salt, black pepper powder and roasted cumin seed powder and its all ready to serve.You can have these wades just with green spicy chutney or cucumber raita.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
1 1/2 cups sanwa millet (sama)
1/3 cup water
2 to 3 tsp ginger-green chilli paste
2 to 3 tsp roasted powdered peanuts
2 medium boiled potatoes , mashed
salt to taste
1 tsp chopped coriander (dhania)
oil for deep frying
3 cups curds (dahi)
pinch red chilli powder
pinch roasted cumin seeds (jeera) powder
pinch black salt (sanchal)
pinch freshly ground black pepper powder
Method
Wash the sanwa millet and transfer in a small deep pan.Add water and cover the vessel with the lid and pressure cook for 3-4 whistles.Allow the steam to escape before opening the lid.Cool and transfer the sanwa in a bowl.Add the ginger-green chilli paste, salt, groundnut powder, potato mash, coriander and mix gently till mixed well.Heat the oil in a kadhai.Make small flat wadas of the mixture and deep fry in oil till they turn golden brown and crisp form all the sides.Drain on an absorbent paper and keep aside.Dip the wads in warm water for 2 minutes.Now in a Serving bowl take 3-4 balls softly press to remove the water.Then just pour the sweet or sour curd sprinkle black salt, black pepper powder and roasted cumin seed powder and its all ready to serve.You can have these wades just with green spicy chutney or cucumber raita.
Sabudana and Potato Tikki
Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
100 gms sago (sabudana)
5 to 6 medium sized potatoes
1 small piece of ginger (adrak)
6 to 7 green chillies
a small bunch of coriander (dhania), chopped
Method
Wash and soak sabudana in water ( cold) for 30 mts.Fine chop the ginger and green chillies or grind them.Boil and mash the potatoes.Mix all the ingredients, roll into small tikkis and deep fry in medium hot oil.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
100 gms sago (sabudana)
5 to 6 medium sized potatoes
1 small piece of ginger (adrak)
6 to 7 green chillies
a small bunch of coriander (dhania), chopped
Method
Wash and soak sabudana in water ( cold) for 30 mts.Fine chop the ginger and green chillies or grind them.Boil and mash the potatoes.Mix all the ingredients, roll into small tikkis and deep fry in medium hot oil.
Khata Achhar
Preparation:24 hrs
Cook: null
Total Time: 144024 hours
Servings: Makes 4 to 5 servings
Ingredients
1/2 cup kabuli chana (white chick peas)
1 1/2 cups grated raw mangoes
1 tsp turmeric powder (haldi)
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
14 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
1 tbsp salt
Method
Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.Soak the kabuli chana and fenugreek seeds in the mango water overnight.Refrigerate the grated mango.Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked kabuli chana mixture with the grated mango. Mix well.Heat the mustard oil. Cool it and add to the prepared mixture.Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days.Store it a cool dry place for upto 1 year.
Cook: null
Total Time: 144024 hours
Servings: Makes 4 to 5 servings
Ingredients
1/2 cup kabuli chana (white chick peas)
1 1/2 cups grated raw mangoes
1 tsp turmeric powder (haldi)
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
14 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
1 tbsp salt
Method
Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.Soak the kabuli chana and fenugreek seeds in the mango water overnight.Refrigerate the grated mango.Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked kabuli chana mixture with the grated mango. Mix well.Heat the mustard oil. Cool it and add to the prepared mixture.Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days.Store it a cool dry place for upto 1 year.
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