Thursday, December 17, 2009

Nimki ( निमकी) or Mathri (मठरी )


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 .

Tuesday, December 15, 2009

Moong Chhila


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 .

Saturday, December 12, 2009

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



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 .

Friday, December 4, 2009

Sattu Paratha


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.

Thursday, December 3, 2009

Malai Kofta



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 .

Tuesday, November 3, 2009

Gond Ka Ladoo


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.

Monday, October 5, 2009

Dam Aloo (Jamshedpur Style)

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 .

Thursday, September 17, 2009

Pineapple carrot cake



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 .

Wednesday, September 16, 2009

Stuffed Chaval Ka Paratha


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 .

Tuesday, September 15, 2009

Plain Chaval Ki Roti

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

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 .

Tuesday, September 8, 2009

Baked Vegetable

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.

Friday, September 4, 2009

Tomato Chatni (sweet)


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.

Tuesday, September 1, 2009

Mango Sweet Chatani (Khatmithi)

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

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.

Friday, August 21, 2009

Chandrakala

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.

Thursday, August 20, 2009

Crispy Tarua(तरुआ)or Flitters

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

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.

Tuesday, August 18, 2009

Bread Roll

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.

Tuesday, August 11, 2009

Paneer Tikka


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.

Monday, August 10, 2009

Achari Aloo



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.

Saturday, August 8, 2009

Bari(बड़ी)

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)


 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.

Thursday, July 30, 2009

Govind Bari ( gatte ki sabzi)

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)

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.

Wednesday, July 29, 2009

Egg Salads

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 .

Monday, July 27, 2009

Gujhiya( Pedakiya)


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.

Tuesday, July 21, 2009

Bharava Paraval

Bharva Parval

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.

Sunday, June 21, 2009

Makhana Kheer

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.

Saturday, June 20, 2009

Spinach Dip

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 .

Friday, June 5, 2009

Cheese Corn Bread

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 )

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.

Saturday, May 2, 2009

Sakarauri

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.

Friday, May 1, 2009

Pati Sapta

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)

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.

Wednesday, April 29, 2009

Baghare Baigan


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 .

Wednesday, April 22, 2009

Vegetarian Fish

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.

Thursday, March 26, 2009

Moong Halwa (Desert)


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.

Sunday, March 22, 2009

Pachha Pu (Pancake)


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.

Saturday, March 21, 2009

Vegetarian Stuffed shells

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 .

Friday, March 20, 2009

Chicken Patties


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 !!!!

Sunday, March 8, 2009

Shahi Kathal

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.

Thursday, March 5, 2009

Dahi vada


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.

Sunday, March 1, 2009

Maal Pua


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.

Tuesday, February 24, 2009

Green Peas Tikki Chaat

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

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.

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