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.

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