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.

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