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.

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