Chai Pakora

Lauki Kofta

2012-01-25T18:56:00.000+05:30

Lauki Ka Kofta

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Ingredients :

Bottle Gourd (lauki) - 1 kg
Gram Flour (besan) - 2 table spoon
Onion - 2 medium size
Red Chilly - 2 midium size
Ginger - 1 inch piece
Garlic - 6-8 pieces
Cumin powder - 2 table spoon
Garam Masala Powder - 1/2 tea spoon
Raisins - 1/2 cup
Fresh Coriander leaves - few springs
Oil -
Bay leaf - 2
Turmeric Powder -
Salt - to taste

Method :

Peel bottle gourd, wash and grate. Mix half tea spoon salt and keep aside. Peel wash onion and finely grate. Remove stems of red chillies, peel wash garlic and ginger and grind to a fine paste. Wash tomatoes cut and puree tomatoes in a blender. Clean wash and finely chop coriander leaves.

Squeeze grated bottle gourd remove excess water, mix besan to make a dough. Divide into an equal portion. Wet your palm put one portion and stuff two three raisins and shape the stuffed portion into a ball one by one. Heat sufficient oil in a kadai deep fry all the kofta balls till golden brown.

Heat 2 table spoon oil in a pan. Add bay leaves after it is light brown and chopped onions saute till golden brown. Add ginger, garlic, red chilly paste, stir fry. Add turmeric powder, cumin powder. Cook on medium heat stirring continuously. Add tomato puree and cook on high heat stirring continuously till oil begins to separate. Add two cups of water and bring to boil. Add salt, reduce heat and simmer for five minutes. Add koftas gently simmer for three four minutes. Sprinkle garam masala powder, garnish with chopped fresh coriander leaves.

Bharva Karela (Stuffed Bitter Gourd)

2012-01-18T21:06:00.000+05:30

Stuffed Karela

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients :

Karela (Bitter Groud)- 250 gms.(small size)
Jeera Powder (cumin powder) - 2 tea spoon spoon
Dhaniya Powder (coriander) - 1 tea spoon
Haldi Powder (turmeric powder) - 1/2 tea spoon
Chilly Powder - 1/2 tea spoon
Tomato - 2 medium size (finely chopped)
Onion - 2 medium size (finely chopped)
Cooking Oil
Ginger Paste - 1 tea spoon
Garlic Paste - 1/2 tea spoon
Salt - to taste

Method :

Slit karela length wise on one side and remove the seeds. Grind the seeds and keep aside. Put water sufficient water and bitter gourd in a pan and let it cook for 5-10 minutes. Remove bitter gourd . Heat oil in a kadai add chopped onion cook till it is golden brown. Mix jeera powder, dhaniya powder, haldi powder, chilly powder,chopped tomato, ginger paste, garlic paste and 1/4 cup of water and cook for 10-15 minutes or till it dries. Stuff karela with the mixture and fry in a frying pan till it is crispy. Serve hot with rice or chapati.

Kulfi

2012-01-04T15:43:00.000+05:30

Kulfi

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Freezing : 6-8 hrs.

Ingredients :

Milk - 5 cups
Milkmaid - 1 tin
cornflour - 2 table spoon
ground cardamom - 1/2 tea spoon
kevra/ saffron - 1 pinch

Method:

Take 1 table spoon milk in a small bowl add saffron and keep aside. Mix milk and milkmaid in a pan. Put on heat and bring to boil stirring constantly. Take cornflour in a small bowl and mix it well in 2 table spoon cold milk. Add it to the boiling milk stirring till it is thick. Remove the pan from heat. Mix cardamom powder, saffron and let the mixture cool. Fill the mixture in kulfi moulds and leave to set in freezer for 6-8 hours.

Bagiya (बगिया, A Maithil Dish)

2012-01-03T17:58:00.001+05:30

Preparation Time : 30 minutes
Cooking Time : 30 minutes

Ingredients :

chaval atta (rice powder) - 500 gms.
khoya - 250 gms
sugar - 4 table spoon
milk - 2 liters
cardamom powder - 1/2 tea spoon

Method :

Boil 2 cups of water in a kadai, put chaval atta in it and mix it , let it cool down. Now heat kadai and put khoya , sugar , cardamom powder and let the khoya dry . Take out the khoya and keep aside. Heat milk in a pan or kadai and let it boil on low heat . Now knead the chaval atta put some water if needed while kneading. Take equal parts of kneaded chaval atta and make pedas. Take the peda on your palm , put khoya in the middle and give oval shape of bagia or different shapes like bird or of your choise . Put the bagia in the boiling milk and cook till the bagia is cooked or the milk is half like rabri . It can be seved hot but cold one is more preferable .

Patua Jhor (A Dish From Mithila)

2011-12-04T15:21:00.001+05:30

Patua Jhor

Patua Jhor is a typical Maithil dish. Very popular in Mithila.

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients :

Patua Leaves - 1 kg
Ajwain - 1 table spoon
Rice - 1 cup
Red Chilly - 2
Chilly Powder - 1/2 tea spoon
Turmeric Powder - 1/2 tea spoon
Cooking Oil - 1 table spoon
Dried Mango Powder - 1 table spoon
Salt - to taste

Method :

Wash and soak rice in water. Grind rice in water till it is smooth. Wash tender patua leaves and keep aside. Heat oil in a kadai add red chilly and ajwain till golden brown. Add patua leaves salt and turmeric powder. Cover kadai and cook for 10 minutes on low heat. Add 2 cups of water, grounded rice paste, dried mango powder, chilly powder and cook for 10 minutes on low flame. Serve hot with cooked plain rice.

Chicken Butter Masala

2011-07-29T14:49:00.000+05:30

Chicken Butter Masala

Preparation Time : 3 hrs.

Cooking Time : 30-40 minutes

Ingredients :

Chicken - 1 kg approx.
Curd - 1/2 cup
Cumin Seed Powder - 1 table spoon
Onion - 1/2 kg (finely chopped)
Ginger Paste(fresh) - 1 table spoon
Garlic Paste(fresh) - 1 table spoon
Red Chilly Powder - 1/4 tea spoon
Kashmiri Mirch Powder - 1/4
Cooking Oil - 1 table spoon
Mustard Oil - 1 table spoon
Garam Masala - 1 tea spoon
Turmeric Powder - 1/2 tea spoon
Salt - to taste
Kasuri Methi(dry fenugreek leaf) - 1/2 tea spoon
Butter - 50 gms.
Fresh Cream - 1/2 cup
Lemon juice - 1 tea spoon
Coriander Leaves - finely chopped
Bay Leaves - 2-3

Method :

Take chicken in a bowl. Mix curd, cumin powder, ginger garlic paste, chilly powder, lemon juice,garam masala powder, turmeric powder salt, and mustard oil properly and refrigerate for three hours. Heat cooking oil in a pan put bay leaves till it is golden brown. Add chopped onion and cook till it is golden brown. Add butter and let it melt. Now add marinated chicken, garam masala and kashmiri mirch powder. Cook on medium heat till the gravy is thick and chicken well cooked. Put kasuri methi and fresh cream, cook for another 5 minutes. Garnish with coriander leaves and serve hot with paratha, nan or rice.

Tandoori Chicken

2011-07-28T12:10:00.001+05:30

Tandoori Chicken

Preparation Time : 3- 4 hrs.(minimum)

Cooking Time : 30 minutes

Ingredients :

Chicken Pieces - 1 (approx 1kg)
Curd - 1 cup
Lemon juice or Vinegar - 2 table spoon
Garlic Paste(fresh) - 2 table spoon
Ginger Paste(fresh) - 2 table spoon
Cumin Powder - 1 table spoon
Coriander Powder - 1 tea spoon
Cardamom Powder - 1/2 tea spoon
Cloves Powder - 1/2 tea spoon
Cinnamon Powder - 1/2 teaspoon
Black Pepper Powder(fresh) - 1/4 teaspoon
Cooking Oil - 1 table spoon
Salt - to taste
Kashmiri Mirch Powder - 1/2 tea spoon
Sliced Onion, Lemon, tomato and green chilly according to taste for garnishing

Method :

Hang curd in a muslin cloth for 15-20 minutes. Remove fat from chicken wash drain properly. Cut slashes in chicken pieces and put in a shallow baking pan or dish. Mix salt and lemon juice and keep aside for half an hour. Mix curd, garlic paste, ginger paste, cumin powder, coriander powder, cardamom, clove, cinnamon, black paper powder, kashmiri mirch powder and cooking oil in a bowl. Put the mixture on the chicken and mix it well. refrigerate for three to four hours. Remove the chicken from the marinade, brush with oil put the pieces on well oiled grilled rack of a preheated oven. Cook for fifteen twenty minutes and turn cook for another 5 minutes or till it is done. Garnish with onion rings lemon and tomato slices and serve hot.

Anarsa

2011-06-06T15:47:00.001+05:30

Anarsa

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients :

Rice - 4 cups
Sugar - 3 cups
Khus khus (poppy seeds) - 2 table spoon
Ghee -

Preparation :

Wash and soak rice in water for 12 hours. Drain water and spread rice on a clean cloth leave for 1-2 hour till it dries. Grind and sieve rice powder and keep aside. Place kadai on gas put 1 cup water and sugar, make one string syrup. Mix rice powder in the syrup let it cool . Take dough on your palm, make 2" size ball and press it lightly on the poppy seeds . Flatten the dough into a round. Keep it separately in a plate. Apply some ghee on your palm if the dough sticks. Heat ghee in a kadai on medium/ low flame. Shallow fry till golden brown. Can be served hot or let it cool and keep it in an air tight jar.

Tisi Kathal

2011-05-28T15:45:00.002+05:30

Preparation Time : 20 minutes
Cooking Time : 30 minutes

Ingredients :

Kathal (jack fruit green) - 500 gms.
Tisi (alsi) - 1 cup
Coriender Seeds - 1 table spoon
Red Chilly - 2
Bay leaves - 2
Cooking Oil - 1 table spoon
Turmeric Powder - 1/2 tea spoon
Fenugreek(methi seeds) - 1/2 tea spoon
Green Mango - 1 small
Salt - to taste

Method :

Heat kadai on high flame put tisi, coriander seeds and red chilly roast and grind, Keep aside Peel kathal wash and cut in 1.5 inches in size and 1/2 inches thick pieces. Peel wash and cut mango in 1 inch pieces. Pressure cook till one whistle, keep aside. Heat oil in a kadai, put bay leaves fenugreek seeds till it is golden brown. Put kathal in the kadai, add turmeric powder, salt, water for gravy. Let the kathal boil for 5 minutes. Mix the grounded tisi and let it for 5 minutes. Serve hot with boiled rice.

NB : If green mango is not available put dry mango pieces.

Baigan Chokha

2011-04-12T18:25:00.001+05:30

Baigan Chokha

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Ingredients :

Baigan (egg plant) - 500 gms (big sized)
Onion - 1 big size
Green Chilly - 2-3
Coriander Leaves - finely chopped
Ginger - 2 inches
Tomato - 1 medium size
Mustard Oil - 1 table spoon

Method :

Peel wash and finely chop onion, ginger. Wash and finely chop green chilly, coriander leaves, and tomato, keep aside. Roast baigan on gas stove or in oven. Peel baigan and mash nicely. Mix chopped onion, ginger, chilly, coriander leaves, tomato, salt and mustard oil. Mix well and serve with rice or paratha / roti.

NB : Baigan chokha is specially taken with litti.

Litti (recipe from bihar)

2011-04-11T19:06:00.000+05:30

Litti

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Ingredients :

Atta (whole wheat flour) - 2 cup
Sattu (roasted gram flour) - 1 1/2 cup
Garlic - 4 cloves (finely chopped)
Ginger - 1 inches (finely chopped)
Lemon Juice - 2-3 tea spoon
Red Chilly Achar Masala - 2 table spoon
Ajwain (Thyme) - 1 table spoon
Kala Jeera/ Kalaunji - 1 tea spoon
Coriander leaves - (finely chopped)
Salt - to taste
Ghee -
Cooking oil - 1 tea spoon

Method :

Take atta in a bowl mix cooking oil nicely with your palm put water and knead soft dough. Cover it and keep aside. Mix sattu, garlic, ginger, lemon juice, achar masala, ajwain, kala jeera, coriander leaves, salt and mix it well for filling. Take atta dough on your palm and make 12-14 balls of it. Take dry atta and by pressing with your fingers make 2-3 inches in diameter. Fill it with the mixture one by one and close it. Place all the litties on a foil in a pre heated oven at 375degree till it is brown or black spot is visible. Turn the litties and bake for another few minutes. Heat sufficient ghee and keep aside. Take out litties and dip in ghee. Serve hot with aloo chokha aur baigan chokha.

NB: Litti is more tasty if it is baked in cow dung fire. Litti tastes good with mutton too.

Drumstick Potato Curry

2011-04-08T13:52:00.001+05:30

Potato Drumstick Curry

Preparation Time : 10 minutes

Cooking time : 30 minutes

Ingredients :

Drum stick - 4-5
Potato - 3 medium size
Green Mango - 1 small size
Yellow Mustard Seed - 2 table spoon
Green Chilly - 2-3
Garlic - 3-4 cloves
Cooking Oil - 2 table spoon
Turmeric Powder - 1/2 tea spoon
Fenugreek (methi Seeeds) - 1/4 tea spoon
Bay leaves(tej patta) - 2
Salt - to taste

Method :

Peel drumstick properly cut into 3-4 inches, wash and keep aside. Peel potatoes and mago, cut into 1 inch pieces, wash and keep aside. Take mustard seeds, grind dry. Mix some water,green chilly, garlic cloves and to a fine paste. Heat oil in a kadai, put fenugreek, bay leaves till it is golden brown. Put potatoes, turmeric powder salt and stir. Place lid on the kadai and let it cook till it is golden brown. Mix mustard paste and drumsticks mango pieces and stir. Cook for 15 minutes. Pour water and cook for another 10 minutes. Serve hot with rice.

NB : Tender drum sticks are more tasty and no need to peel.

Nankhatai(Indian Cookies)

2011-04-05T14:14:00.000+05:30

Nankhatai

Preparation Time : 15 minutes

Baking Time : 30 minutes

Ingredients :

Maida - 2 cup
Suji - 1 table spoon
Besan - 1 table spoon
Sugar - 1 cup
Butter - 1 cup
Almond -
Cashew -
Vanilla essence - few drops

Preparation :

Grind sugar, keep aside. Take a bowl, mix butter and sugar till it is fluffy. Mix maida, suji,besan and 5-6 drops of vanilla essence. Make a smooth dough. Take the dough on your palm , make small balls of it and press a little to flatten it. Put cashew and almond on the top of each piece. Bake nankhatai in preheated oven on 150 degree for 25-30 minutes. Nankhatai is ready,

Mango Chatni

2011-04-01T15:52:00.000+05:30

Mango Chatni

Preparation Time - 15 minutes

Ingredients :

Green Mango - 1 big size
Coriander Seeds - 2 table spoon
Methi Seeds(fenu greek) - 1 tea spoon
Red Chilly - 2
Mustard Oil - 1 table spoon
Sugar - 1 tea spoon
Salt - to taste

Method :

Peel and wash mango. Cut in small pieces and keep aside. Roast coriander, methi (fenugreek) and chilly in a kadai . Put mango pieces, roasted coriander, methi, chilly, salt and sugar in a grinder jar, grind well. Take out in a bowl and mix mustard oil in it. Can have in all meals and breakfast.

NB: Can use green chilly depends on taste .

Aloo Baigan Seem (Potato Egg Plant Snow Peas)

2011-02-04T15:15:00.000+05:30

Aloo Baigan Seem

Preparation Time - 10 minutes
Cooking Time - 30 minutes

Ingredients :

baigan(egg plant ) - 250gms.
adauri (bari ) - 10 to 15
potato - 100 gms
seem(सीम) ( snow peas )- 50 gms.
tomato - 2 medium size
mustard seeds - 2 table spoon
garlic paste - 1/2 teaspoon
green chilly - 4-5 cloves
turmeric powder - 1/4 teaspoon
coriander leaves - 2 table spoon (chopped)
methi (fenugreek)- 1/4 teaspoon
bay leaves - 2
cooking oil - 2 table spoon
salt - to taste

Method :

Grind mustard seed garlic and green chilli with water to a fine paste. Wash and cut tomato.Cut baigan in 2 inch pieces and put it in water. Cut potatoes seem (snow peas) into 1 inch pieces and wash, keep aside. Take out the baigan from the water. Heat 1 table spoon oil in a kadai put adauri and fry it till golden brown. Take it out from kadai and keep aside. Pour oil in kadai put methi bay leaves and green chilly till it is golden brown. Put cut vegetables and tomato together in the kadai. Add turmeric powder and salt and cover it. Let the vegetable cook for 5 mins. on high heat. Turn heat on medium and cook for 10 min. Put mustard seed paste and adauri in it and cook it for at least 10 min. on slow heat. Put 2 cup of water and cook it till the potato and adauri is cooked. sprinkle chopped coriander leaves and serve.

NB: can have red chilly or red chilly powder according to your taste.

Veg Biryani (Zeero Oil)

2011-01-28T16:44:00.001+05:30

Veg Biryani

Preparation Time : 20 minutes

Cooking Time : 1 hour

Ingredients :

Rice - 250 gms.
Paneer(cottage cheese) - 100 gms
Cauliflower - 8-10 medium florets
Carrot - 2 medium size
Peas - 1/2 cup (shelled)
Capsicum - 1 medium size
Curd - 4 cups
Cloves - 5-6
Cardamom - 8
Cinnamon - 4 inches(cut into small pieces)
Cumin Powder - 1/2 tea spoon
Garam Masala - 1 teaspoon
Tumeric powder- 1/2 tea spoon
Salt - as per taste
Kesar - 1 pinch

Method :

Cut paneer in 1 inch. Wash cauliflower florets, wash and cut capsicum, carrot in 1-1 1/2 inches pieces, wash peas and keep aside. Take a bowl put curd, all the cut vegetables, paneer pieces,garam masala, cummin powder, kesar, cardamom, cinnamon, clove, salt and tumeric powder mix well and let it marinate for 1/2 hour. Wash rice and cook. Place a kadai on flame, transfer the marinated vegetable in it and cook on high flame for 5 minutes. Put flame on low and cook the vegetables till the vegetable is nicely cooked and it is almost dry. Mix cooked rice and cook for 10 minutes on low heat. Can be served with Raita or as per taste.

Mughlai Paratha

2011-01-17T16:07:00.000+05:30

Mughlai Paratha

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Ingredients :

Flour (whole wheat) - 250 gms.

Eggs - 4

Cooking Oil -

Salt - to taste

Beat the eggs in a bowl and keep aside Take Flour in a bowl, add 1 table spoon oil mix with hand properly. Mix half the eggs and salt, mix again. Pour water and knead the flour. Devide in 8-10 equal portions and make peda . Roll all the pedas one by one in 5 inches diameter put 1/2 teaspoon egg and spread, fold it in rectangular shape and again roll it. Heat tava put the paratha on, turn it after 2 minutes put oil turn it again, cook till it is golden brown. Serve hot.

Til Ka Laddoo (Tilva)

2011-01-13T17:45:00.001+05:30

Til Ka Laddoo

Preparation Time

Cooking Time : 1 hr.

Ingredients :

Til (sesame seed) - 500 gms.

Gur - 500 gms

Method :

Place kadai on gas, put til (sesame seed) in the kadai, roast on low heat till golden brown and keep aside. Place kadai on gas, put 1 cup water and gur in it and prepare the syrup till 3 string on low heat. Now put the roasted sesame seeds and mix well. Take water on your palm and make the laddoos.

Spongy Rasgulla

2010-11-05T10:41:00.002+05:30

Rasgulla

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients :

Milk - 2 liters
Sugar - 1 cup
Vinegar or lemon juice - 2 table spoon

Method :

Boil milk in a pan switch off the gas, put vinegar and stir paneer will separate out. Put paneer in a muslin cloth or sieve, let water drain out. Blend paneer in a blender and take out the blended paneer in a bowl. Put 3 cups of water and 1 cup sugar in a cooker and put the cooker on the gas stove, let the sugar dissolve. Now make small balls using your palm and put paneer balls in the syrup. Pressure cook the paneer balls on medium heat, when the whistle starts turn off the gas . Let the cooker cool for 5-10 minutes, take out the rasgullas and syrup in a bowl. Serve chilled spongy rasgulla.

Sabudana Khichadi

2010-10-08T03:14:00.002+05:30

Preparation Time : 20 minutes

Cooking time : 20 minutes

Ingredients :

sabudana (sago) - 1 cup
potato - 2 medium size
peanut - 1/2 cup
ghee - 1 tea spoon
green chilly - 2
coriender leaves - chopped (2 tea spoon)
cumin seed - 1/4 tea spoon
lemon juice - 1 tea spoon

Method :

Soak sabudana in water rinse twice and put water so that sabudana is covered with water . Leave for at least 4 hours . Slit chillies, boil potatoes , peel and cut into small pieces and keep aside. Roast peanut, grind it coarsely and mix in soaked sabudana . Slit chillies , heat ghee in a kadai put cumin seeds and slit chillies and add potatoes and cook till it is golden . Now put sabudana and cook on low flame for 5 minutes . Put lemon juice and sprinkle chopped coriander leaves, serve hot .

NB: Khichadi can be cooked in refine oil too . Some people take salt in fast , so can put salt as per taste . Can be taken with curd .

Preparing Kitchen Without Compromising Home Made Taste :Tips For Working Ladies

2010-07-31T04:02:00.005+05:30

It is very difficult to cook food while both man and woman of the family are working. This often make people to go for fast foods or other ready made options. In other words people have to compromise fresh foods' taste as well as healthy options. I have some tips to prepare your kitchen in the weekend so that you will have easy cooking in week days. Quantity may vary according to your cooking style and family size. I am giving for two adults family.

1) Onion paste: Peel and cut 2-3 onions , add 10-12 cloves of pealed garlic and 1" of peeled and chopped ginger. If you like add some green or red chillies as well. Grind them to a smooth paste and put it in an air tight box and keep refrigerated. It will last for 5-7 days.

2) Tomato paste: Bake 7-10 tomatoes for 15-20 minutes at 150 degree C or alternatively make light cuts on the skin and put in the boiling water for 2 minutes. Then remove its skin and make a paste and keep in the freeze in an air tight box.

3) Vegetables: Wash and cut all vegetables and keep them into the freezer in the freezer bags. Plan the portion and type of cuts and keep in separate bags.

4)Potatoes: Boil potatoes, peel them and keep them in freeze. It will last for only 48 hours so this process is needed to be repeated in week days.

5) Coriander leaves: Wash and chop coriander leaves and freeze them in cubes and then keep those cubes in freezer in the freezer bags.

6) Now whenever you want to cook curry just heat oil , after tarka add onion paste then potatoes with termeric powder, then veggies, then salt, then tomato paste , then masala and at last coriander. Cook everything with lid on because when you use things directly from freezer they may pop out.

7) Always add some green leaves in dal, like spinach, methi, chaulai etc. That will add extra nutients to your dal. Always take veg and fruit salad with your food.

8) In addition always keep tinned baked chick peas, tinned copped tomatoes, frozen green peas, pasta sause, tomato and herb sause, readymade paneer etc.

9) For quick pulao heat oil in the cooker of pan, add whole cumin seeds, after cracking add onion paste and saute till it turns pink then add washed rice . After mixing for 2 minutes add required water , chopped veggies ( like carrots, beans, cauliflowers etc.), green peas, coriander cube, salt and garam masala. Cook till done and enjoy the green veg pulao.

And finally enjoy healthy cooking.........................

Stuffed Capsicum

2010-05-25T17:32:00.001+05:30

Preparation Time: 20 minutes
Cooking Time : 30 minutes

Ingredients :

Capsicum - 12 medium size
Potatoes - 3 medium size
Green chillies - 2
Onion - 2 medium size
Ginger - 1 inch piece
Cottage Cheese(paneer) - 200 gms
Grated cheese - 1/2 cup
Cashews - 10-12
Raisins - 12 - 14
Cumin powder - 1 tea spoon
Dry Mango powder - 2 tea spoon
Fresh coriander leaves - few springs
Garam Masala powder - 1 table spoon
Oil - 2 table spoon
salt - to taste

Method :

Wash capsicums , slice it thinly from top and bottom . Remove seeds to make hollow. Wash potatoes and boil it . Peel and mash potatoes and keep aside . Peel, finely chop onion and ginger. Wash and finely chop coriander leaves. Grate paneer , grind cashews coarsely. Wash and pat dry raisins. Now mix potatoes,paneer, cashews, raisins, amchur powder, cumin powder, coriander leaves, garam masala powder and salt . Keep aside.

Heat oil in a pan add chopped onion, cook for 5 minutes add ginger and green chillies . Mix the potato mixture and cook for 2 minutes. Pre heat oven 225 degree C . Stuff mixture in the capsicum, sprinkle cheese on it . Place it on the baking tray and bake at 225 degree C for 15 minutes, serve hot.

Methi Matar Malai

2010-05-20T21:47:00.004+05:30

Preparation Time : 15 minutes
Cooking Time : 20 minutes

Ingredients :

makhana - 1 cup
matar (peas) - 1/2 cup
paneer (cottage cheese)- 200 gms.
kasuri methi - 2 table spoon
khus khus (poppy seeds)-2 table spoon
kaju (cashews) - 50 gms.
elaichi (cardamom) - 5-6
lavang (cloves) - 5-6
dalchini (cinamon) - 1 inch
bay leafe - 1
tomato puree - 1 table spoon
tomato ketchup - 1 tea spoon
ginger paste - 1/2 tea spoon
green chilly paste - 1/2 tea spoon
malai (fresh cream) - 2 table spoon
cooking oil - 1 table spoon
sugar - 1/4 tea spoon
salt to taste

Method :

Cut paneer in small pieces and wash peas . Heat kadai put 1/2 tea spoon cooking oil and fry makhana on low heat for 5 minutes and keep aside . Grind elaichi,dalchini,lavang in 1/4 tea spoon sugar . Grind kaju and khus khus saperately with water and keep it aside , beat fresh cream. Heat oil in a kadai or pan put bay leaf now pour khus khus paste, ginger paste, green chilly paste tomato puree, elaichi, lavang, dalchini powder, kasuri methi, peas makhana and tomato ketchup in it and cook for 2 minutes . Put paneer pieces in kadai and cook for 1 minute . Put 1/2 cup water salt and kaju paste, cream, cook for 2 minutes put it in a serving bowl and serve hot.

Cole Slaw Greek style

2010-04-09T21:12:00.003+05:30

Ingredient
Salads
1 head of shredded cabbage or 6cups
1 cup of shredded carrot
1/2 cup of sliced radishes
1/4 cup chopped pickled hot red peppers
1/4 cup chopped sweet dill pickle
Dressing
1/4 cup mayonnaise
4 tablespoons white vinegar
1/4 cup lemon juice
3 tablespoons Greek honey
Salt and fresh cracked black pepper to taste
Mix everything together in a large bowl and refrigerate for at least one hour before using. Ad feta cheese at the end .
It can be use as delicious salad and can be stored for a week !!!

Pizza Dip

2010-04-09T20:33:00.003+05:30

Ingredients
Cream cheese - 8oz
Sour cream - 1/2 cup
chopped onion - 1/2 cup
Green pepper - 1/2 cup
Oregano leaves dry-1tea sp
Mozzerella Chesse - 1/2 cup
Pizza sauce - 1/2 cup
Mix all top six ingredients together except Mozerrella cheese and pizza sauce and put it in 9" Pie plate , preferably glass , and bake it for 20 minutes on 350 F . Take out pizza sauce and mozzerella cheese and mix well and bake for few minutes or till cheese is melted .
Serve dip with baked crispy bread or crackers !!!
Can be used as good snacks .

Burnt Ginger Rice

2010-03-22T14:37:00.004+05:30

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients :

rice - 1 cup
onion - 1 medium size
fresh coriander leaves - few springs (chopped )
spring onion leaves - 1 table spoon (chopped )
ginger - 4 one inches piece
oil - 3 table spoon
tomato sauce - 1/2 table spoon
light soy sauce - 1 table spoon
ajinomoto - 1/4 tea spoon
salt - to taste
vinegar - 1 table spoon

Preparation :

Clean wash rice and soak it in 5-6 cups of water for an hour . Cook rice in boiling water drain and keep aside .
Peel and finely chop onion . Peel wash and thinly slice ginger . Wash coriander leaves and spring onion leaves and chop .
Heat oil in a pan or kadai stir fry ginger slices till it is brown . Keep some slices of fried ginger aside and finely chop the rest .
Reheat oil add chopped onion , fried ginger and stir fry . Add cooked rice , soy sauce , tomato sauce , ajinomoto and salt . Cook on high heat , stir continuously . Add chopped coriander leaves , spring onion leaves and vinegar . Garnish with fried ginger and serve hot .

Lauki(Bottle Gourd) Ka Kheer

2010-03-09T13:17:00.012+05:30

Preparation Time : 5 minutes
Cooking Time : 30 minutes

Ingredients :

bottle gourd - 500 gms.
milk - 1 1/2 liters
sugar - 3 table spoon
raisins - 1 table spoon
cashews - 10 to 15
almond - 5 to 10
cardamom powder - 1/4 tea spoon

Preparation :

Chop cashews and almond . Peel bottle gourd wash and grate it . Put grated bottle gourd in a pan on low flame . Put milk in a sauce pan or pan to boil till it is 1/4 . Mix the bottle gourd sugar and cardamom powder in the milk and cook on low heat for another 10 minutes . Transfer the kheer in serving bowl garnish with raisins , almond , cashews and serve hot or cold as per taste .

Baked Cauliflower (Whole)

2010-01-07T19:46:00.003+05:30

Preparation Time : 3o minutes
Cooking Time : 30 minutes

Ingredients :

cauliflower - 1 medium size
cumin seed powder - 1 tea spoon
turmeric powder - 1/2 tea spoon
onion - 100 gms. ( chopped)
tomato - 100 gms.(finely chopped)
ginger paste - 1/2 tea spoon
garlic paste - 1/2 tea spoon
green chilly paste - 1/2 tea spoon
garam masala powder - 1/2 tea spoon
bay leaves - 2
cooking oil - 2 table spoon
salt - to taste
cheese cube -1

Preparation :

Grate cheese and put aside . Heat 1 liter water in a pan and mix 1/2 tea spoon salt in it . Take only flower portion of the cauliflower and boil it in the water for 5 minutes drain water and keep cauliflower aside . Heat 1 table spoon oil in a kadai or pan put bay leaves when it turns golden brown add chopped onion . Cook chopped onion till it is golden brown on low heat . Now add chopped tomato garlic paste , ginger paste , green chilly paste and cook for 5 minutes . Mix cumin seed powder , turmeric powder , garam masala powder , salt and half cup water . Cook till oil separates the kadai . Now take the cauliflower and spread the whole mixture of masala and the grated cheese on top of it . Bake it in the oven for 10 -15 minutes on 200 degree temperature . Serve hot .

Nimki ( निमकी) or Mathri (मठरी )

2009-12-17T13:27:00.001+05:30

Preparation Time : 30 minute
Cooking time : 45 minute

Ingredients :

maida ( al purpose flour) - 250 gms.
cooking oil - 250 gms.
ajwain - 1 table spoon
kala jeera(kalaunji) - 1 tea spoon
salt - as per taste

Prepartion :

Sieve maida , put 2 table spoon cooking oil and mix it with your palm properly. Add ajwain , kala jeera and salt . Knead maida to a medium soft dough . Now devide dough in four parts and roll it 1/4 inch. thick in round shape . Cut it with knife in 1 inch.X 1/4 inchs. size . Heat oil in a kadai and deep fry nimki till golden brown serve with pickle.

NB: The size of the nimki can be made smaller or bigger.

Mathari : It can be made with the same dough .Take the dough make like a small ball and roll it of poori size . Put small cuts on the mathari . Deep fry till golden brown , can be served hot . It can be kept for 15 - 20 days and is a very good snacks .

Moong Chhila

2009-12-15T20:26:00.000+05:30

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients :

moong dal (chhilaka wala) - 2 cups
ginger(grated) - 1/2 tea spoon
onion - 1 (finely chopped)
green chilly - 2 (finely chopped)
ajwain - 1/2 tea spoon
coriander leaves - 1 tablespoon (finely chopped)
turmeric powder - 1/2 teaspoon
salt - to taste
cooking oil -

Preparation :

Soak moong dal in water for 2 hours . Grind moong dal , mix grated ginger, chopped green chilly ,ajwain , coriander leaves ,turmeric powder and salt . Heat non stick pan greas it with oil . Take the batter in a big round serving spoon and spread it on the pan . Put a little chopped onion on it . Turn the chhila , put some oil and cook for 2 minutes . Serve hot with chatani .

Khajur (Cookies Of Mithila) (खजूर / टिकरी /ठेकुआ )

2009-12-12T13:25:00.013+05:30

Preparation Time : 30 minutes
Cooking Time : 45 minutes

Ingredients :

atta (whole wheat flour) - 250 gms
ghee - 250 gms
dry coconut - 50 gms
saunf(fennel seeds) - 2 table spoon
elaichi (cardamom) - 5/6
milk - 1/2 cup
sugar - 250 gms

Preparation :

Grind saunf elaichi with 1/2 tea spoon sugar , grind sugar , grate coconut and keep aside . Put atta and 2 table spoon ghee in a bowl and mix it well . Mix grated coconut , fennel seed elaichi powder and sugar powder in atta properly . Pour milk in the mixture and rub it with your hand so that it imixes well to a hard dough . If needed put some water and kneed . Devide dough in equal parts . Make round laddoo putting it in your palm . Heat ghee in a kadi put one laddoo on your palm and press it with your another palm and deep fry till it is golden brown . It can be served hot and cold .

Note : Khajur can be fried in cooking oil too but it tastes better in ghee .

Khajur can be kept for many days like other snaks .

You can get a frame for khajur in which several designs are made . You can put the laddoo on that and press it with your palm .

Sattu Paratha

2009-12-04T08:09:00.001+05:30

Preparation Time : 10 minutes
Cooking Time : 20 minutes

Ingredients :

atta (whole wheat flour) - 250 gms.
sattu (roasted gram flour)- 1 cup
ajwain - 1 tea spoon
onion - 1 big size (finely chopped)
ginger - 1 teaspoon (finely chopped)
coriander leaves - 1 table spoon (finely chopped)
lemon juice - 2 tea spoon
green chilly - 1 tea spoon (finely chopped)
salt - to taste
cooking oil

Preparation :

Take atta in a bowl, add 2 tablespoon oil and mix it well . Knead atta in a medium soft dough and keep aside . Put sattu in a bowl and mix ajwain , chopped onion , ginger , coriander leaves , green chilly , lemon juice and salt properly . Heat tava , divide dough in equal parts and make peda out of it , stuff sattu mixtur in a peda and roll it like paratha . Put the paratha on tava carefully , turn it after two minutes , put some oil and turn it again cook till it is golden brown or crisp , serve hot.

Malai Kofta

2009-12-03T19:01:00.010+05:30

Preparation Time : 15 minutes
Cooking Time : 15 minutes

Ingredients :

paneer (cottage cheese) - 250 gms.
potato - 1 medium size
khus khus (poppy seeds ) - 50 gms.
kaju ( chashew) - 50 gms.
kishmis (raisins ) - 50 gms.
fresh cream - 1/2 cup
garam masala - 1/2 teaspoon
tomato ketchup - 1 table spoon
salt - as per taste
ginger - 1 inch
green chilly - 2
bay leafe - 2
cooking oil

Preparation

Boil and peel potato. Grind ginger, green chilly , cashew and poppy seeds to a fine paste separately . Mash paneer and potato and mix it well . Make balls of the mixture stuffing raisins in it . Heat oil in a pan or kadai and keep it on low heat, fry kofta balls till it is light brown drain on to a absorbent paper and keep aside .
Heat oil in a kadai, put bay leafe and pour poppy seed paste, ginger, green chilly paste , garam masala, salt and tomato puree cook for 5 minutes on low heat . Put 1 glass of water and cashew paste and bring to boil, simmer for 10 minutes . Put kofta balls and cream in the gravy boil for 1 minut and serve hot .

Tips : Paneer can be made at home too . Take 2 liters of milk boil it and pour 2 table spoon vinegar or lemon juice wait for 5 minutes , drain the water and put the paneer in a muslin cloth, tie and hang , panner is ready .

Gond Ka Ladoo

2009-11-03T10:34:00.003+05:30

Preparation Time : 10 minutes
Cooking Time : 45 minutes

Ingredients :

maida(refined flour) - (500 gms.)
ghee - 250 gms.
sugar - 400gms.
gond - 100gms.
kaju(cashews) - 50 gms.
kishmis (raisins) - 50 gms.
badam (almond) - 50 gms.

Preparation

Sieve maida, grind sugar and keep aside. Make small pieces of gond by breaking it. Heat 2 table spoon ghee in a heavy bottom kadai or pan , put small amount of gond in the kadai and deep fry the whole gond. Put maida in the kadai and fry it on low heat till it is creamish in colour, put a little amount of ghee in between . Put cashews raisins and almond in the maida and fry for another five minutes, mix fried gond and turn off the gas. Let the mixture of fried maida cool, mix sugar properly and make ladoos.

NB : Ladoo can be made by half maida and half whole wheat flour too.

Dam Aloo (Jamshedpur Style)

2009-10-05T14:01:00.000+05:30

Preparation Time : 30 minutes
Cooking Time : 30 minutes

Ingredients :

small potato - 250 gms.
cumin seed powder - 1 tea spoon
turmeric powder - 1/2 tea spoon
onion - 100 gms. ( chopped)
tomato - 100 gms.(finely chopped)
ginger paste - 1/2 tea spoon
garlic paste - 1/2 tea spoon
green chilly paste - 1/2 tea spoon
garam masala powder - 1/2 tea spoon
coriander leaves - 1 tea spoon (finely chopped)
bay leaves - 2
cooking oil - 2 table spoon
tomato ketchup - 1 tea spoon (optional)
salt to taste

Preparation:

Boil potatoes peel it and keep aside. Heat oil in a kadai or a pan , put bay leaves and chopped onion , fry on low heat till it is golden brown . Now add turmeric powder , green chilly paste , ginger and garlic paste and stir it for 2 minutes . Pour 1 cup of water and add cumin seed powder, garam masala powder , chopped tomato , stir again for two minutes and then mix potatoes and ketchup , cook it on low heat till the oil leaves the bottom of the kadai. Take it out in a serving bowl and garnish with chopped green coriander leaves , serve hot .

Pineapple carrot cake

2009-09-17T19:55:00.000+05:30

Ingredients :

All purpose flour - 2 cups

Baking soda- 2 tsp

Salt - 1/2 tsp

Cinnamon ground - 2 tsp

Brown sugar - 13/4

Vegetable oil - 1 cup

Eggs - 3

Vanilla extract - 1tsp

Crushed pineapple - 1 can ( 8 oz )

Carrot shredded - 2 cups

walnuts chopped - 1 cup

Wax paper - as per size .

Method - Preheat oven to 350 degrees . Grease and dust flour otherwise put wax paper in baking pan .

Mix flour , baking soda , salt , cinnamon powder and sugar . Add oil , eggs and vanilla extract mix well and beat till fluffy . Stir in carrot and pineapple crush and walnuts and mix well .

Pour into the greased baking pan . Bake at 350 for about 45 minutes . Insert a tooth pick or skewer at the center to make sure its well done , if it comes out clean .

You can enjoy this warm and cold both .

Stuffed Chaval Ka Paratha

2009-09-16T10:48:00.006+05:30

Preparation Time : 30 minutes
Cooking Time : 20 minutes

Ingredients :

rice atta (rice powder) - 2 cup
chana dal ( gram pulse) - 1/2 cup
haldi powder (turmeric powder) - 1/2 tea spoon
jeera (cummin seed) - 1/2 tea spoon
hing( asafoetida) - 1/4 tea spoon
coriander leaves - 2 table spoon ( finely chopped)
green chilly - 2 ( finely chopped)
cooking oil as required
salt to taste

Preparation :

Put chana dal and a cup of water in a pressure cooker and pressure cook till two whistle. Now boil 1/2 cup of water in a kadai . Switch off the gas and put rice atta in the kadai, mix it in the water and keep aside . Let it cool then knead it in a medium soft dough add some warm water if required . Divide dough in equal parts and make pedas and keep aside . Heat 1 table spoon cooking oil in a kadai . Put hing and jeera after it is golden brown add chana dal , chopped green chilly , haldi and salt cook till it is dry . Mix chopped corrinde leaves .
Heat tava , take a peda and stuff the chana dal mixture in it and roll it like a paratha and put it carefully on the tava cook it on low heat . Turn it after two minutes , put some oil and turn it again cook till it is golden brown or crisp , serve hot .

Plain Chaval Ki Roti

2009-09-15T18:40:00.007+05:30

Preparation Time : 10 minutes
Cooking time : 20 minutes

Ingredients :

rice atta (rice powder) - 2 cups

Method :

Boil 1/2 cup of water in a kadai . Switch off the gas and put rice atta in the kadai, mix it in the water and keep aside . Let it cool then knead it in a medium soft dough add some warm water if required . Divide dough in equal parts and make pedas . Spread a little atta on the chakala and make the roti . Now heat tava and put roti on the tava carefully, cook on low flame for two minutes then turn after few minutes it can be put on flame and chaval roti can be served hot .

Note : Can put butter or oil on the roti according to your choice and taste.

Makka Ki Roti

2009-09-15T15:42:00.002+05:30

Preparation Time : 20 minutes
Cooking Time : 30 minutes

Ingredients :

makai ka atta( corn meal) - 500 gms.
onion - 2 big size( grated )
ginger - 2 inches ( grated )
coriander leaves - 1/2 2 table spoon(finely chopped )
green chilly - 2 (finely chopped )
radish - 1 big size (grated )
butter or cooking oil - as required
salt to taste

Preparation :

Boil a glass of water in a kadai and take out half of it and keep aside. Take out half cup of atta and put the rest in the kadai . Mix it in the water and keep aside, let it cool . Mix grated onion, radish, genger, chopped green chilly, criander leaves and salt . Make it in a medium soft dough put the boild water if required . Now take the dough and put it on your palm and make round pedas .
Take little makai ka atta and place it on the chakala and make roti caefully .
Heat tava, put oil on it and place makka roti on it crefully. Cook on low heat for one minute then turn it carefully. Now put some oil and let it cook till it is golden brown turning it. Put some butter(optional) on it and serve hot with sarson ka sag .

Baked Vegetable

2009-09-08T14:13:00.004+05:30

Preparation Time: 15 minutes
Cooking Time : 20 minutes

Ingredients :

beans - 50 gms.
cabbage - 50gms.
tomato - 50 gms.
capsicum - 50 gms.
cauliflower - 50 gms.
mashroom - 50 gms.
onion - 50 gms.
cheese (grated) - 4 cubes
tomato ketchup - 2 table spoon
salt to taste -

For White Sauce :

milk - 2 cups
maida (whole wheat flour) - 4 table spoon

Method :

Heat a pan, put maida and stir fry for 5 minutes, add salt and keep aside in a bow . Cut all the vegetables one by one in small pieces and keep separately. Blend maida in the milk. Take a baking dish and spread the cut vegetables one by one in layers . First pour white sauce on it and then tomato sauce. Bake in the oven for 15- 20 minutes on 250 degree , serve hot.

Tomato Chatni (sweet)

2009-09-04T11:19:00.004+05:30

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

tomato - 250 gms.
khajur(dates) - 100 gms.
jaggery(gur) - 100 gms.
raisins - 10 to 15
panch foran - 1/4 tea spoon( jeera, ajwain, sauf, methi, sarson)
bay leaves - 2
oil - 1/2 tea spoon
ginger(chopped) - 1 tea spoon
green chilly -2 (chopped)
turmeric powder -1 /4 tea spoon

Method:

Wash and cut tomatoes, keep aside. Take out the seeds from khajur and cut into small pieces. Heat oil in a kadai, put panch foran, bay leaves, chopped green chilly and let the foran crackle. Add cut tomatoes khajur, jaggery, turmeric powder, chopped ginger and salt. Cook till the jaggery disolves and khajur well cooked. Mash the tomatoes and add raisin. Can be served hot or cold according to taste.

Mango Sweet Chatani (Khatmithi)

2009-09-01T15:43:00.004+05:30

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Ingredients :

raw mango - 1 kg
gur - 1 kg
fennel seed powder - 1/4 teaspoon
roasted coriander seed powder - 1 tea spoon
asafoetida(hing) - pinch
red chilly powder - 1 tea spoon
turmeric powder - 1/2 tea spoon
salt - to taste
oil - 2 tea spoon
bay eaves - 2

Preparation:

Peel wash and cut mango in 2 inches pieces . Heat oil in a kadai or pan put bay leaves and asafoetida when it turns brown put all the mango pieces, salt, turmeric powder and gur. Stir till the mango is cooked . Mix coriander powder and fennel seed powder. Ready to serve, can have with rice, chapati or puri.

Tomato Pickle

2009-09-01T14:15:00.004+05:30

Preparation Time : 3-5 days

Ingredients :

Tomatoes - 1kg
Mustard seed - 100 gms( powder)
red chilly powder : 1 tea spoon
fennel seed powder - 1/2 tea spoon
asafoetida - 1 pinch
turmeric powder - 2 tea spoon
salt to taste
oil- preferably mustard oil

Method:

Wash tomatoes and cut into small pieces, put it in a big bowl. Mix salt and turmeric powder and cover it with a cloth and keep it in the sun for for two days. Mix mustard seed powder, red chilly powder, fennel seed powder, mustard oil and asafoetida. Keep it again in the sun for at least four five days. Pickle is ready and can be kept for whole year.

Chandrakala

2009-08-21T15:37:00.004+05:30

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Ingredients:

refined flour(maida) - 1 cup
sugar -1 1/2 cup
castor sugar - 1/4 cup
ghee -
khoya(mava) - 1 cup( grated)
green cardamom powder -1/2 tea spoon
saffron - few strands

Method:

Sieve flour and rub ghee in it. Knead into a firm dough using water cover and keep aside. Place khoya in a thick bottom pan and cook for 3-4 minutes, add castor sugar and green cardamom powder and remove from heat. Take 5 cups of water in a pan and add sugar make one thread consistency syrup.
Take euqal parts of the dough and roll puris of it. Take a puri, put khoya filling in the center and cover it with another puri, seal it firmly. Prepare rest the sam way. Heat ghee in a kadai and deep fry chandrakalas on medium heat till it is golden brown. Soak the chandrakalas in the syrup, remove and can be served.

Crispy Tarua(तरुआ)or Flitters

2009-08-20T15:42:00.006+05:30

Preparation Time:5 minutes
Cooking Time: 10 minutes

Ingredients:

brinjal(egg plant) - 1 big size
rice powder - 1 cup
turmeric powder - 1/2 teaspoon
garlic paste - 1/4 tea spoon
green chilly paste - 1/2 tea spoon
salt to taste -
cooking oil -

Method:

Take out the stem of the brinjal and cut it into 3/4 inches thick, put it in the water for five minutes. Mix water, garlic paste, turmeric powder, salt and green chilly paste in the rice powder to make a thick batter. Heat oil in a frying pan, dip the brinjal pieces in the batter and deep fry the pieces till golden brown serve hot.

NB: If rice powder is not available soak rice in water for 10-15 minutes, grind it and can be used as a batter.

Nariyal (coconut) Ladoo

2009-08-20T13:14:00.006+05:30

Prepartion Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

coconut - 1 (grated)
sugar - equal of the grated coconut
khoya (Mava) - 250 gms.
cardamom Powder- 1/2 teaspoon
raisins - 1 table spoon

Method:

Remove the brown upper part of coconut and grate it. Mash khoya properly and keep aside. Mix sugar in the grated coconut. Heat heavy bottom kadai and put the mixture of coconut and sugar in it and stir continuously for 20 minutes. Put khoya cardamom powder and raisins stir it till the water is absorbd. Take a little ammount of mixture and check with two of your fingers tips if it is sticky and dry then put off the gas and make ladoos.

Bread Roll

2009-08-18T14:51:00.004+05:30

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients :

bread - 8 slices ( big slices)
paneer - 100 gms.
green peas - one cup
garam masala - 1/2 tea spoon
cooking oil -
corinder leaves - finely chopped
salt - to taste

Method:

Grind peas, grate paneer and mix them well . Add garam masala, coriander leaves and salt in it. Take 1 liter water in a bowl and add 1/2 tea spoon salt. Take the slice of the bread one by one and dip it in the water, take it out immediately from the water and squeeze it with your palm. Put the mixture on the middle of the bread slice, make a roll and deep fry. Serve hot with chatni or ketchup.

NB: The rolls can be grilled too. Put some oil on the rolls and grill it.

Paneer Tikka

2009-08-11T14:01:00.004+05:30

Preparation Time: 20 minutes
Cooking Time : 10 minutes

Ingredients:

paneer (cottage cheese) - 100gms.
onion - 1
capsicum - 1
tomato -1
garlic and ginger paste - 1/2 tea spo
lemon juice - 1tea spoon
black pepper powder - 1/4 teaspoon
curd - 1 table spoon
salt to taste
cooking oil - 1 tea spoon

Method:

Cut paneer tomato , onion and capsicum into 2 inches square pieces. Mix garlic ginger paste, lemon juice, black pepper powder, salt and curd in a bowl and marinate for at least for 20 minutes. Place the pieces of paneer, tomato, capsicum and onion one by one into the skewer, brush it with cooking oil, bake it for 10 minutes in the oven, serve hot with coriander chatani.

NB: For chicken tikka take breast chicken in place of paneer and marinate it for 30 minutes.

Achari Aloo

2009-08-10T07:55:00.005+05:30

Preparation Time: 5 minutes
Cooking Tim: 15 minutes

Ingredients:

potato - 5 to 6(big size)
cooking oil - 2 tea spoon
pickle masala - 1 table spoon(can be taken from your pickle)
coriander leaves - 1 table spoon(chopped)
cumin seed - 1/2 tea spoon

Method:

Boil potatoes, peel and cut into four pieces. Heat cooking oil in a frying pan, put cumin seeds when it turns brown add the cut potatoes fry till it is golden brown. Pour pickle masala in it and garnish with coriander leaves, serve hot.

NB: No need of salt but can be taken according to taste.

Bari(बड़ी)

2009-08-08T15:52:00.004+05:30

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients :

gram besan - 2 cups
jeera(cummin seed) - 1/2 tea spoon
jeera(cummin seed) powder - 1 tea spoon
methi (fenugreek) seeds - 1/2 tea spoon
bay leaves - 2
red chilly - 1
garam masala powder -1 tea spoon
chilly powder - 1/2 tea spoon
curd - 1 1/2
turmeric powder - 1/2 tea spoon
cooking oil - 4table spoon
salt to taste -
hing (asafoetida) - 1/2 tea spoon

Method

Sieve besan put turmeric powder and water to make a batter. Mix it till it becomes light. Mix hing salt and cummin seed in the batter. Heat oil in a pan or kadai. Make small round baris(बड़ी) in the kadai and deep fry, keep aside. Take three table spoon besan in a bowl pour sufficient water and mix it well. Beat the curd and keep aside.Take out the access oil and put hing, bay leafe, fenugreek and one red chilly after it turns golden brown add cummin powder and fry on low heat for 1/2 minute. Put all the baris, fry for another five minutes on low heat. Pour the besan mixed water, salt and turmeric powder in the kadai and cook till the baris are soft. Mix the curd in the bari and cook for two minutes. Can be served with rice.

NB: Before frying to check the batter whether it is ready for the baris to fry . Take a small bowl, fill it with water, take small amount of besan batter and pour it in the water if it comes up at once that means it is ready for frying, if not mix it more till the besan comes up at once in the water.

Arikanchan(Colocassia or Arabi Leaves In Mustard Gravy)

2009-08-08T13:05:00.005+05:30

Arikanchan

Preparation Time: 30 minutes
Cooking time : 30 minutes

Ingredients :

arabi leaves - 8 to 10 (big size)
methi(fenugreek seed) - 1 table spoon
mustard seed - 2 table spoon
garlic -4-5 cloves
dry mango pieces or tamarind - 5-6 pieces
red or green chilly (according to taste) -
gram besan - 2 table spoon
cooking oil -
turmeric powder - 1/2 tea spoon
bay leaves - 2
salt to taste -

Method:

Take water (fenugreek seed) in a bowl and add methi seeds, leave it for 30 minutes. Wash all arabi leaves and cut the stems. Grind mustard seed, garlic and chilly together. Wash dry mango pieces and keep aside. Take besan in a bowl and make a batter adding water in it. Grind methi seeds in a fin paste.

Spread arabi leaves on a chopping board spread methi seeds paste on it. Add all the leaves one by one and put methi seed paste between each leaves. Fold the side leaves first and roll the leaves putting methi seeds paste . Cut the rolled leaves one inch thick and spread besan batter on the side of the piece and keep aside.

Heat cooking oil in a kadai and fry the pieces of arabi leaves till it is golden brown, take it out. Now put methi seeds red chilly pieces and bay leaves in the kadai. When it turns golden brown add grounded mustard, garlic and chilly paste, turmeric powder and salt to it. Fry it till the kadai strats leving the bottom of kadai. Add two cups of water and the fried arabi leaves cut rolls and pieces of dried mango . Cook the rolls till it becomes tender and then on low heat for five minutes. Serve hot with rice.

Govind Bari ( gatte ki sabzi)

2009-07-30T14:11:00.004+05:30

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Ingredients :

gram flour (besan) - 1 cup
cumin seed powder - 2 tea spoon
garam masal powder - 1/2 teaspoon
turmeric powder - 1/2 tea spoon
tomato - 2 medium size(finely chopped)
onion - 2 medium size (finely chopped)
garlic paste 1/2 tea spoon
cooking oil - 2 table spoon
green chilly - 2
red chilly powder - 1/4 tea spoon(optional)
coriander leaves chopped-
salt to taste -

Method :

Mix besan turmeric powder and 1/4 tea spoon garam masala. Put water and knead into a firm dough. Now divide dough into 6-8 equal portion and roll it. Put 3 cups of water to biol in a kadai and put the rolls to boil till it is ciooked. Cut rhe rolls in small pieces. Heat oil in a kadai and fry the pieces till it is golden brown and take it out. Again heat oil in a kadai and put cumin seeds green chillies and bay leaves add chopped onion and tomatos fry till it is golden. Put cumin seed powder, ginger garlic paste, tumeric powder garam masala and pieces of besan. Fry till the oil starts leaving the bottom of the kadai. Put water and cook for ten minutes on low heat. Take it out in a serving bowl and garnish with chopped coriander leaves, serve hot. Can have with rice or chapati.

Aaloo Kumhrauri( badi)

2009-07-30T11:54:00.006+05:30

Preparation Time: 10 minutes
Cooking Time : 30 minutes

Ingredients :

potato - 4 medium size
kumharauri(badi) - 8-10
cumin seed - 1/4 tea spoon
cumin powder - 2 tea spoon
garam masla - 1/2 tea spoon
ginger paste - 1/2
chilly powder - 1/4 tea spoon (optional)
hing - 1 pinch
bay leaves - 2
coriander leaves - 1 table spoon(finely chopped)
turmeric powder - 1/4 tea spoon
cooking oil - 2table spoon
salt to taste-

Method:

Peel potatoes, cut in to 1.5 inches and keep aside. Heat 1 table spoon oil in a kadai or a pan and fry kumhrauris till golden brown. Take out all the kumharauris and again heat the oil in the kadai . Now put hing, bay leaves, cumin seeds let the cumin seeds crackle add cut potatoes and fry on low heat for 10 minutes. Add cumin powder, ginger paste, turmeric powder, garam masal powder and salt. Now fry tlil the pan leaves the kadahi. Put kumhrauri and water and cover it. Cook it till the kumharauri becomes soft. Put it in a bowl and sprinkle coriander leaves on it and serve hot.

NB: Kumharauri ( badi) is available in the market but can be made at home too.

Ingredients:

Petha(White Pumkin) - whole
Udad dal besaan -
Hing -

Peel the whole white pumkin and grate it. Squeeze water and mix urad dal besan hing and mix it well till it is light and fluffy.Spread a plastic sheet in the sun. Now take the mixture and make big size badi(बड़ी) leave it in sun and let dry for at least two three days. Now can be preserved for whole year.

NB: The best season to make kumhrauri(बड़ी ) is March and April.

Egg Salads

2009-07-29T20:13:00.005+05:30

Ingredients:

Hard bolied eggs - 8

Mayonaise - 2 tbs

Celery green - fine chopped ( 2 tbsp)

Sour cream - 2tbs.

Celery seeds - a pinch

Oregano leaves - a pinch

Ground peeper - fresh a pinch

Salt - a pinch

Method -Chop hard boiled and cool eggs in small pieces . In large bowl add Mayonnaise , sour cream celery green chopped , seeds , oregano leaves , salt and pepper .
Mix all of them well and chill in refrigerator for three to four hours .
Serve as salads or with crackers .

Gujhiya( Pedakiya)

2009-07-27T03:45:00.002+05:30

Preparation Time: 30 minutes
Cooking Time : 30 minutes

Ingredients :

refined flour(maida) - 1 cup
ghee - 250 gms.
khoya - 1 cup
chashew - 15
raisins - two tea spoon
sugar - two table spoon

Method:

Sieve flour, put it in a bowl. Put 1 table spoon ghee rub it well and knead into a firm dough using water. Cover and keep aside.

Put khoya in a thick bottom pan. Cook on low heat for 3-4 minutes. Add sugar, cashews and raisins. Put aside and let it cool.

Take dough and divide it in 8-10 equal parts. Roll out in a puris and put 1 tea spoon of khoya mixture on the half portion of puri and fold. Just press it nicely with your finger tips. Now deep fry the guhjhiyas and serve at room temperature.

Bharava Paraval

2009-07-21T12:38:00.000+05:30

Preparation Time : 15 mins.
Cooking time : 30 mins.

Ingredients :

Parval(big size) - 10-12
paneer - 100gms.
green peas - 100 gms.
garam masala - 1/2 tea spoon
tumeric powder -1/4 tea spoon
salt to taste

Method:

Take parval and peel thin layer of it with knife not peeler. Cut one side of a paraval and take out all the seeds from the paraval by a knife. Take 2 liters water in a pan and put 1 tea spoon salt in it and boil water. Put paraval in boiling water for one minute. Put crushed green peas, paraval seed and mash paneer, keep aside.Heat cooking oil in a pan and put crushed green peas paraval seeds garam masala tumeric powder and salt. Cook on low heat for five minutes add paneer and cook for another five minutes. Stuff paraval with the mixture and deep fry in a kadaai or pan. Serve hot.

Makhana Kheer

2009-06-21T19:58:00.004+05:30

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4-5

Ingredients :

milk - 1 ltrs.
makhana - 100 gms.
sugar - 4 table spoon
green cardamom powder - 1/4 tea spoon
cashews - 10
raisins - 1 table spoon
almond - 10
ghee - 1 table spoon

Method:

Soak almond in warm water to blanch. Remove skin and slice it.

Put ghee in a pan and fry the makhanas till it is crispy. Grind the makhanas coarsely. Put milk in a thick bottom pan to boil. Reduce heat and simmer continuously till the quantity is reduced to 1/3. Put the grounded makhanas and simmer continuously for 5 minutes. Add cardamom powder cashews and raisins and take it out in a serving dish and garnish with almond. Can be served hot or cold.

Spinach Dip

2009-06-20T21:30:00.004+05:30

Ingredients

Spinach - 1 bag frozen
Sour cream - 2 table spoon
Mayonnaise - 2 table spoon
Salt - A pinch
Black pepper - a pinch

Method - Boil or steam spinach in microwave , and let it cool down for a while . Squeeze gently to drain water and smash little . Mix sour cream , mayonnaise and salt as per taste and fresh ground paper to the spinach . Put it in a bowl and keep in the refrigerator to chill .

Serve as salad , with garlic bread or other breads and can be used as a spread . It can be stored in the refrigerator for a week .

Cheese Corn Bread

2009-06-05T11:24:00.005+05:30

Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients:

bread slices -
fresh cream- 1/2 cup
cheese cube - 4
fresh corn - 2 table spoon
capsicum medium size - 1/2
tomato - 1 medium size
tomato ketchup - 1table spoon
salt to taste

Method :

Grate cheese, chop capsicum and tomato finely. Mix cream, cheese, capsicum, corn, tomatoes, ketchup and salt in a bowl. Now put mixture on the slices of bread and toast it in oven for five minutes. Serve hot.

Suran Chatni ( ओल चटनी )

2009-06-05T06:02:00.008+05:30

Preparation Time :10 minutes
Cooking Time : 5 minutes
Serves : 4-5

Ingredients :

ol (suran) - 250 gms.
ginger - 1 inch piece
green chilly - 2
mustard seed - 1 tablespoon
lemon - 2-3
mustard oil - 1 tea spoon
salt to taste-

Method :

Peel and finely chop ginger, green chillies. Grind mustard seeds with a little water and keep aside.

Wash peel suran and put in a cooker with water, pressure cook till 3 whistle। Open cooker and mash suran in a bowl till fine paste। Mix chopped ginger, green chillies, mustard seed paste, mustard oil, salt and lemon juice and serve.

Sakarauri

2009-05-02T09:52:00.007+05:30

Preperation Time: 10 minutes
Cooking Time: 30 minutes
Serves : 4-5

Ingredients:

Milk - 1 1/2 liters
Plain Boondi - 2 cups
Sugar - 2 table spoon
Cashews - 25 gms
Raisins - 25 gms.
Almond - 5-6
Green Cardamom Powder- 1/4 tea spoon

Method:

Soak almonds in warm water to blanch. Remove skin and slice it. Cut cashews in pieces.

Put milk to boil in a thick bottom pan. Reduce heat and simmer continuously till the quantity is reduced to half. Add boondi sugar cardamom powder,cashew and raisins, simmer for 2 minutes. Garnish with almond and can be served hot or cold.

Note: You can make boondi at home too.

Pati Sapta

2009-05-01T18:23:00.002+05:30

Preparation Time : 20 minutes
Cooking Time : 10 minutes

Ingredients :

coconut - 1
khoya/ - 250gms.
sugar - 100gms
cardamom powder - 1/4 teaspoon
raisins - 50gms.
ghee-
maida(flour)-

Method:

Sieve maida in a bowl, mix water and make a batter, keep aside. Grate coconut and khoya mix it well.

Heat a pan put the mixture and add sugar. Stir continuously till it is dry and the khoya mixes well in grated coconut. Add raisins and cardamom powder and put it in a bowl.

Heat non stick pan and grease it. Take the batter in a round serving spoon and pour it on the pan. Spread and cook both the sides til it is light brown. Spread one table spoon mixture on it fold and serve hot.

Dalna(Maithil Style)

2009-05-01T17:48:00.004+05:30

Preparation Time: 10 mins.
Cooking Time: 30 minutes
Serves: 5-6

Ingredients:

Potato - 2 big size
Baigan(egg plant) - 500 gms.
Pumkin- 500 gms.
Parval -250 gms.
Beans -250 gms.
Cauliflower-1 medium size
Tomato - 250 gms.
Green chilly - 2
Red chilly - 2
Cumin seed powder- 2 tea spoon
Garam masala - 1/2 tea spoon
Tumeric powder -1/4 tea spoon
ginger paste- 1 tea spoon
Coriander leaves - 2table spoon(chopped)
Oil -2 table spoon
Bay leaves - 2
Panch foran- 1/2 tea spoon
Hing - 1 pinch
Salt to taste

Method:

Peel, wash and cut all vegetables into medium size and keep aside. Wash, cut tomatoes and green chillies.

Heat oil in a karahi , add hing, panch foran, bay leaves and red chillies. Now add cumin seed powder, tumeric powder, half cup water, cut tomatoes and ginger paste. Stir cook on low heat till the oil begins to separate.

Add all the vegetables, cut green chillies and salt. Cover, stir cook on high heat for 5 minutes. Reduce heat, stir till all the vegetables are cooked properly. Add water and cook for another 5 minutes. Sprinkle garam masala and cook for 2 minutes. Garnish with fresh chopped coriander leaves and serve hot.

Baghare Baigan

2009-04-29T22:48:00.004+05:30

Ingredients
Small round Brinjals - 10Cashews
Ginger and garlic paste - 2 table spoon
Onion - 1 medium ( paste)
Green chillies - 7 ( crushed )
coriander leaves - a bunch
Fresh tomato paste - 2 riped one
Amchoor powder - 1 table spoon
Saunf powder - 1 tea spoon
Coriander powder - 1 tea spoon
Cumin seed powder - 1 tea spoon
Turmeric powder - 1 tea spoon
Five whole masala - pinch
salt - to taste
Method
Slit Brinjal , in four pieces in such a way that head of the brinjal is still intact . In a small bowl mix salt and turmeric powder . Stuff brinjal with this mix and keep aside .Now in a pan deep fry that stuffed brinjal just by turning once ( As brinjals are delicate and it might break or scatter in that pan )
In a large skillet dry roast cashew nuts and dry grind like powder and put that away . Now in the same skillet put 2 large spoon of cooking oil and add a pinch of whole masala ( Cumin seed , mustard seed , fenugreek seeds , black cumin seed and saunf seeds )
Now add onion paste and ginger garlic paste and fry till little brown , add green chilli paste and dry roasted cashew powder and fry little bit , now add tomato paste and sauf powder , cumin and coriander powder and fry till good aroma of all ingredients . At the end just add amchoor powder and turmeric powder and salt to taste .This would be little thick like paste .
Now stuff ( paste ) little bit , in each fried brinjals carefully and keep them aside in a serving dish .Now add little bit of water in remaining paste just to make thick consistency like sauce . Let it boil once and switch of gas . Pour this sauce on top of the stuffed brinjal and garnish with chopped coriander leaves .
Serve with Paratha , Roti , naan or Rice .

Vegetarian Fish

2009-04-22T12:08:00.006+05:30

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves: 4-5

Ingredients:

Green banana - 4 (big size)
Rice - 3/4 cup
Mustard seed - 3 table spoon
Garlic - 5 cloves
Green chillies - 2
Red Chilly - 1
Tumeric powder- 1/4 tea spoon
Bay Leaves - 2
Salt - to taste
Fenugreek -1/4 tea spoon
Tomato -2 big size
Corriander leaves -
Oil -

Method:

Soak rice in the water for half an hour and grind it to a paste.

Grind mustard seed, garlic, green chillies to a fine paste.

Peel of the banana and cut it into fish size but it should not be chick. Chop tomatoes and corriander leaves and keep aside.

Put tumeric powder and salt into the rice paste.

Now heat sufficient oil in a kadahi for frying. Take banana pieces and dip it in the rice paste and deep fry. Put fenugreek, bay leaves and red chilly in the kadahi and after it is light brown put the mustard garlic paste, tumeric powder, chopped tomatoes and salt. Stir nicely on low heat. Put water and let it boil for 10 minutes, put all the fried bananas in it and cook for 5 minutes on low heat garnish with corriander leaves and serve hot with rice.

Moong Halwa (Desert)

2009-03-26T17:00:00.006+05:30

Preparation Time: 30 minutes
Cooking Time : 30 minutes
Serves :4 - 5

Ingredients:

moong dal(pulse) - 1 cup( dhuli)
khoya/mawa - 1cup
milk -1/2 cup
sugar - 1 cup
cardamom powder- 1/4 teaspoon
raisins - 25 gms
cashews - 25gms
ghee - 1/2 cup
almond -8-10

Method:

Wash and soak moong daal in a bowl for 20-30 minutes. Drain water and grind it coarsely but put very little water while grinding.

Put 1cup water in a pan and add sugar in it. Prepare one string syrup.

Put almond in a hot water, after five minutes drain and peel it, then cut into thin pieces.

Heat ghee into a thick bottom pan and add ground moong dal. Stir it on low flame till it is golden brown.

Add sugar syrup and stir it properly till it is of dropping consistency. Add khoya, raisins, cashews and cook till it blends thoroughly.

Garnish with almond and serve hot.

Pachha Pu (Pancake)

2009-03-22T12:33:00.007+05:30

Preparation Time: 10 minutes
Cooking Time : 20 minutes
Serves : 4-6

Ingredients :

rice powder - 2cups
wheat flour - 1cup
sugar - 1cup
dry coconut(grated)- 2 table spoon
fennel seeds(saunf) powder- 2 table spoon
cardamom powder -1/2 tea spoon

ghee or cooking oil

Method :

Take rice powder and flour in a bowl and add water to make a thick batter and mix it well. Put sugar, coconut powder, saunf powder and cardamom powder in it and mix it well. Now put a frying pan on the gas stove, now grease the pan with ghee or cooking oil. Now take a big serving spoon, take out the batter and put it on the pan and spread it. Again put some ghee on the pan cake and turn it. Wait for few minutes and take it out and serve hot.

Note: This can be taken with aaloo matar, aaloo dum or with pickle too, according to taste.

Vegetarian Stuffed shells

2009-03-21T18:08:00.006+05:30

Ingredients

Jumbo Shells ( Any Brand ) - 1 pk

Ricotta cheese - 8 oz

Mozzerela cheese - 1 pk ( grated )

Chedder cheese - 1 pk

Frozen peas - 1 cup

carrot ( grated ) - 1 cup

Frozen beans - 1 cup

Tomato puree - 3 cans

Onion - 1 big

Green pepper - 1 big

Basil leaves - pinch .

oregano leaves - pinch

Salt

Method

In a vessel put enough water to boil shells ,add pinch of salt and a drop of oil . Once water boiling put jumbo shells in it and boil till its little tender , after that decant water and run cold water so that boiled shells are not sticking together . Keep them aside .

Stuffing

Crush ( Not paste ) green peas , carrot and beans . Now in a large bowl mix ricotta cheese , and crushed vegetables , little fresh crushed black pepper , paperika and salt to taste and keep aside .

Now stuff shells with the stuffing and put them in a large baking tray .

Sauce

Put a tea spoon of oil in a skillet and saute little cut onion and green pepper , add black pepper and salt , and all cans on tomato puree . Add little water so that sauce consistency is thick enough .

Let it boil for sometime ....then add Oregano leaves and Basil leaves a pinch ...which gives very good authentic aroma . Switch off gas.
Put sauce on top of stuffed shells in the baking tray in such a way , that all shells are covered properly . Sprinkle handful of Mozzrela cheese and little bit of cheddar cheese , and cover with aluminium foil and bake on 325F for 30 minutes . Now uncover the dish and turn oven to broil ( so that it is little golden on top ) for 10 minutes .
Serve with toasted Garlic bread and garden salads .

Chicken Patties

2009-03-20T22:33:00.006+05:30

Ingredients
Boneless Chicken - 2 lbs
Onion - 1 medium
Ginger / garlic paste - 1 table spoon
Dry roasted coriander seeds - 2 table spoon
( crushed )
Cinnamon powder - 1/4 tea spoon
Green chillies - 2 table spoon
( crushed )
Green coriander leaves - 2 table spoon
Salt - to taste
Cooking oil - 1 table spoon
Cooking spray - A can ( but little to spray )
Method - Take breast pieces of chicken and crush that in blender / grinder to mince . After that take all minced chicken and put that in a large bowl , add crushed onion , garlic & Ginger paste , crushed roasted dry coriander , cinnamon powder ,crushed green chillies , salt as per taste and cooking oil . Mix all together and leave for 4/5 hours to marinate . After that add cut coriander green leaves . Pre heat oven on 350 F , in the mean while put aluminium foil on the tray and take mixture like a small pin pong ball size and press little to give a shape round like patties and put that on the tray .
Spray cooking oil on all patties and bake it for 45 minutes or when it turns little golden brown flip other side and spray cooking oil again and bake it till golden brown .
Serve Hot with Cut onion , green salad and green chutni .
Its good for weight watchers and heathy meal for Non veg lovers !!!!

Shahi Kathal

2009-03-08T16:42:00.007+05:30

On Women's Day

Preparation Time: 15 minutes

Cooking Time:30 minutes
Serves : 5-6

Ingredients:

Kathal(jack fruit) -500 gms

onion - 100 gms ( grated)

tomato - 100gms (finely chopped)

garlic paste - 1 teaspoon

ginger paste -1 teaspoon

cumin seed -1/4 teaspoon

cumin seeds powder - 1 1/2 teaspoon

cardamom powder - 1/4 teaspoon

cinnamon powder - 1/4 teaspoon

cloves powder -1/4 teaspoon

bay leaves -2

cooking oil

Method:

Peel the kathal nicely and cut into 3-4 cm pieces and thickness about 1.5-2 cm. Now put the kathal in a cooker and boil it.Now place a pan on the gas stove and put some cooking oil and then put the boiled kathalpieces and fry it for five minutes then take it out.Put one tablespoon oil in the pan and the bay leaves when it is brown put the grated onion and fry till it is golden brown.Add garlic, ginger paste and again fry for one minute then add cumin seed powder, turmeric powder, chopped tomatoes.Now add 1/2 cup of water and when it starts boiling add cinnamon, clove and cardamom powder and put all the kathal in it then put salt.Fry it till the oil begins to separate from the kathal now put some water and let it boil for few minutes then take it out in a serving bowl.Take a frying pan and put one tea spoon full ghee and put 1/4 cumin seeds when it turns brown spread it on the cooked kathal and can be served.

Note: This shahi kathal can be taken with maal pua during Holi.

Dahi vada

2009-03-05T11:13:00.008+05:30

Preparation time: 1 hrs.
Cooking time: 30 minutes
Serves: 6-8

Ingredients:

urad daal - 100 gms
tamarind - 50gms
jaggery - 50gm
roasted cumin(jeera) powder - 50gms
red chilly powder
black salt
salt to taste
curd -1kg
cashew - 2 teaspoon (cut into small pieces)
raisins - 2 teaspoon

Oil for frying

Soak urad daal in a bowl for 1hr.
Soak tamarind for 15 minutes

Tamarind Chatni:

Mash soaked tamarind and sieve it

Take a pan put one teaspoon oil in a pan and put tamrind jaggeri and salt in it and cook for 15 minutes on low flame and then take it out in a bowl.

Blend the chilled curd in a bowl and put salt in it.
Put cold water in a big bowl and add some salt in it.

Vada:

Drain wash the urad daal and put in the grinder and grind to thick paste and keep aside. Put the pan on the gas and pour oil in it and let the oil heat.Now put some water on your palm and give round shape of vadas and put two three pieces of cashew, and raisins in the middle of the vadas fry it till golden brown. Take out the vadas and put it in the salted water. After 10 minutes take out the vadas squeeze it and put it in a serving dish. Now put chatni, black salt, cumin powder and chilly powder on the vadas and serve.

Note: Those who don't like sweet chatni can take without it.

Maal Pua

2009-03-01T23:38:00.016+05:30

Preparation Time: 2hrs.
Cooking time : 30 minutes
Serves : 8-10

Ingredients :

250 gms -maida(flour)
250 gms -sugar
1/2 cup -milk
1 banana (mashed)
2 table spoon -fennel seeds(saunf) powder
2 table spoon dry grated coconut
25 gms cashew
25 gms raisins

ghee or refined oil, as per taste for frying (ghee tastes better)

Take maida(flour) and sieve it in a mixing bowl. Put milk and water in it and make a batter and keep it aside for at least two hours.

For sugar syrup:
Take a pan and put sugar in it, add 2 cups of water and then put it on the gas stove. Simmer it till it is one string consistency. Now remove it from the gas and put it aside.

Pua:
Take the batter and put, mashed banana, fennel seeds powder, grated dry coconut, cashews, raisins in it and mix it nicely. Put a frying pan on the stove and pour ghee in it. Now take a big serving spoon and take out the batter and pour it in the ghee and deep fry till it is golden brown. Now take it out from the frying pan and put it in the syrup. After 2 minutes take it out and serve hot.

Note: It can be taken with mutton, chicken and aloo(potato) dum or saperately as a dessert.

Green Peas Tikki Chaat

2009-02-24T13:13:00.025+05:30

Preparation time:30 min.
Cooking time :30 min.
Serves: 4-6

Ingredients for tikki chaat:

200 gms.- dried green peas.

1 teaspoon cumin powder

1 teaspoon ginger paste

1/2 teaspoon garlic paste

2 tablespoon tomato puree

1/2 teaspoon garam masala powder

1/4 teaspoon turmeric powder

Salt to taste

3 potatoes(big size), boiled

2 onions chopped (big size)

5 tablespoon onion finely chopped

4 tablespoon coriander leaves finely chopped

2 bay leaves

200 gms sev 0 number

50 gms. tamrind

50 gms. jageri(gur)

2 teaspoon black salt(kala namak)

1/2 cup curd

oil for frying

Method:

Soak peas in water four hours before cooking.
Soak tamarind in water for 15 minutes.

Tamarind chatni:( It is also available in the shop)

Mash the soaked tamarind and sieve it.

Put 1 teaspoon oil in a pan and put mashed tamarind in it add jageri(gur) and salt, cook for 15 minutes on low flame then take it out in a bowl.

Green peas Chhole:

Put the soaked peas(matar) in a cooker and pressure cook till two whistles.

Put a pan on the gas, put 2 tablespoon oil then 2 bay leaves, when the bay leaves becomes brown put the chopped onion and cook till it is golden brown.

Put the cumin and turmeric powder in it and add some water immediately, then put the tomato pure, ginger and garlic paste to it and fry on low flame till the oil leaves the pan.

Add garam masala and fry for 2 minutes on low flame.

Now open the cooker and put all the boiled peas in it and cook for 5 minutes then add some water and keep cooking for another 5 minutes.

Tikki:

Take boiled potatoes and mash it.

Put salt and 1/2 teaspoon garam masala in it and mix it well.

Now make balls of the mashed potatoes and give shape of tikkas and shallow fry in a pan.

Take the serving plate and put 2 tikkas in it. Now put the chhole and then spread some tamarind chatni and curd, now garnish with sev, black salt, finly chhoped onion, coriander leaves and serve hot.

Note: To save time you can buy bottled tamarind chatni from the store.

Introduction

2009-02-24T11:54:00.009+05:30

Pune

This blog is specially for the younger generation who don't have time to experiment and put variation in cooking, but they can search the recipe.