tag:blogger.com,1999:blog-57712824101396102312024-03-05T19:02:03.119+05:30Chai PakoraKusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-5771282410139610231.post-64160805099096717592014-12-29T04:34:00.000+05:302018-02-24T18:18:48.002+05:30Bircher Muesli <div dir="ltr" style="text-align: left;" trbidi="on">
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Bircher Muesli<br />
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Preparation Time : 20 minutes</div>
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Ingredients : </div>
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Green Apple - 1 grated coarsely</div>
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Yogurt (curd) - 2 cups</div>
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Oat - 1/2 cup</div>
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Banana - 1 small (cut int</div>
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Raisins - 1 table spoon</div>
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Method :</div>
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Grate apple coarsely, peel and cut banana into small pieces. Mix oat, curd, grated apple, banana pieces and raisins in a bowl and chill it in the refrigerator for at least 1 hour to set .<br />
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NB: Can add honey according to your taste</div>
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</script>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-86706518835853373692013-08-14T22:53:00.001+05:302014-12-28T08:22:44.664+05:30Zucchini Bread Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://jessfuel.com/wp-content/uploads/2013/07/ZucchiniBreadPancakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://jessfuel.com/wp-content/uploads/2013/07/ZucchiniBreadPancakes3.jpg" /></a></div>
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<em>makes about 10 pancakes</em><br />
<ul>
<li>2 large eggs (Optional ) </li>
<li>3 tbsp olive oil</li>
<li>2 tbsp brown sugar</li>
<li>1/4 cup + 2 tbsp buttermilk</li>
<li>1/2 tsp vanilla extract</li>
<li>2 heaping cups shredded zucchini</li>
<li>1/2 cup all purpose flour</li>
<li>1/2 cup whole wheat flour</li>
<li>1/4 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1 tsp cinnamon</li>
<li>Pinch nutmeg</li>
<li>Butter or oil, for coating skillet</li>
</ul>
In a large bowl, combine eggs ( If you take eggs ) olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini. In another bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into wet, mixing until just combined.<br />
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Heat a large skillet over medium heat. Coat the pan lightly with butter or oil. Pour the batter into the pan and cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden. Repeat with remaining batter. Serve smothered in butter and maple syrup.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-25538330044851009982013-02-18T04:26:00.002+05:302014-12-28T08:33:32.440+05:30Kadai Paneer <div dir="ltr" style="text-align: left;" trbidi="on">
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Kadai Paneer<br />
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Preparation Time : 15 minutes</div>
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Cooking Time : 30 minutes</div>
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Ingredients :</div>
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<ul>
<li style="text-align: justify;">Cottage Cheese (paneer) - 500 gms (cut into 1 inches cubes)</li>
<li style="text-align: justify;">Cooking Oil - 3 table spoon</li>
<li style="text-align: justify;">Bay Leaves - 2</li>
<li style="text-align: justify;">Cloves - 2</li>
<li style="text-align: justify;">Cinnamon - 1 stick( 2 inches piece)</li>
<li style="text-align: justify;">Green Chilies - 2 (chopped)</li>
<li style="text-align: justify;">Coriander Seeds - 1 table spoon (crushed)</li>
<li style="text-align: justify;">Onion , Sliced - 1 medium size</li>
<li style="text-align: justify;">Coriander Leaves, chopped - 2 table spoon</li>
<li style="text-align: justify;">Ginger paste - 2 table spoon</li>
<li style="text-align: justify;">Garlic Paste - 2 table spoon</li>
<li style="text-align: justify;">Tomato, chopped - 5 (medium size)</li>
<li style="text-align: justify;">Coriander Powder - 1 tea spoon</li>
<li style="text-align: justify;">Red Chilly Powder - 1/2 tea spoon </li>
<li style="text-align: justify;">Salt - to taste</li>
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Method :</div>
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Heat oil in a kadai , add bay leaves, cloves, cinnamon stick , chopped green chilies, crushed corriander seeds . Add chopped onion and saute for on low heat for 1/2 minutes, add ginger and garlic paste saute for a minute. Add chopped tomatoes, coriander powder and red chilly powder. Cook on high heat till oil separates from kadai. Add paneer, salt and 1/2 cup of water. Cover and cook for 5 minutes on low heat . Garnish with coriander leaves, serve hot.</div>
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Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-4222429198048030662012-04-26T03:24:00.001+05:302013-04-02T23:29:54.865+05:30Kashmiri Dam Aloo<div dir="ltr" style="text-align: left;" trbidi="on">
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Kashmiri Dam Aloo<br />
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Preparation Time : 15 - 20 minutes</div>
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Cooking time : 30 minutes</div>
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Ingredients :</div>
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• Potatoes(peeled)<span class="Apple-tab-span" style="white-space: pre;"> </span>18-20 small<br />
• Oil<span class="Apple-tab-span" style="white-space: pre;"> </span> for deep-frying<br />
• Kashmiri red chillies(ground) -<span class="Apple-tab-span" style="white-space: pre;"> </span>5-6<br />
• Yogurt<span class="Apple-tab-span" style="white-space: pre;"> </span>- 2 cups<br />
• Green cardamom powder - 1/2 teaspoon<br />
• Dry ginger powder (soonth) - 1 teaspoon<br />
• Fennel seed (saunf) powder<span class="Apple-tab-span" style="white-space: pre;"> - </span>2 tablespoons<br />
• Mustard oil<span class="Apple-tab-span" style="white-space: pre;"> - </span>1/4 cup<br />
• Clove powder<span class="Apple-tab-span" style="white-space: pre;"> - </span> a generous pinch<br />
• Asafoetida<span class="Apple-tab-span" style="white-space: pre;"> </span> - a pinch<br />
• Salt<span class="Apple-tab-span" style="white-space: pre;"> </span> to taste<br />
• Roasted cumin powder<span class="Apple-tab-span" style="white-space: pre;"> - </span>1/2 teaspoon<br />
• Garam masala powder<span class="Apple-tab-span" style="white-space: pre;"> - </span>1/2 teaspoon<br />
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Method :<br />
<span id="spanMethod" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder.</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;"> </span> <br />
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Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-91298213044288957432012-04-25T02:26:00.000+05:302012-04-25T02:26:02.668+05:30Navratan Korma<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZglz1sEjM9FbYWL85wnp9ul6TpJio626SAM5Thifa_WD1iKZ6dEqDtcQzBH94WCOaRm76aZFEzE1wiV2jLrH068VSpVn5L4WDVlMD0AjEjEUK03A_L8YoYc0aR8b2D6TM0REy9vJtorI/s1600/download+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZglz1sEjM9FbYWL85wnp9ul6TpJio626SAM5Thifa_WD1iKZ6dEqDtcQzBH94WCOaRm76aZFEzE1wiV2jLrH068VSpVn5L4WDVlMD0AjEjEUK03A_L8YoYc0aR8b2D6TM0REy9vJtorI/s320/download+(6).jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Navratan Korma </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 20 minutes</div><div style="text-align: left;">Cooking Time : 30 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Carrots ,1/2 inch cubes<span class="Apple-tab-span" style="white-space: pre;"> </span>2 medium</li>
<li>Potatoes ,1/2 inch cubes<span class="Apple-tab-span" style="white-space: pre;"> </span>2 medium</li>
<li>Cauliflower<span class="Apple-tab-span" style="white-space: pre;"> </span>6-8 florets</li>
<li>French beans<span class="Apple-tab-span" style="white-space: pre;"> </span>5-6 1/2 inch pieces</li>
<li>Green peas,shelled<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup</li>
<li>Button mushrooms,halved<span class="Apple-tab-span" style="white-space: pre;"> </span>8-10</li>
<li>Cashewnuts<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup</li>
<li>Oil<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons+ to deep fry</li>
<li>Lotus seeds<span class="Apple-tab-span" style="white-space: pre;"> </span>30 grams</li>
<li>Cloves<span class="Apple-tab-span" style="white-space: pre;"> </span>2</li>
<li>Black peppercorns<span class="Apple-tab-span" style="white-space: pre;"> </span>4</li>
<li>Cinnamon<span class="Apple-tab-span" style="white-space: pre;"> </span>1 inch stick</li>
<li>Green cardamoms<span class="Apple-tab-span" style="white-space: pre;"> </span>2</li>
<li>Boiled onion paste<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup</li>
<li>Garlic paste<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon</li>
<li>Ginger paste<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon</li>
<li>Yogurt<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup</li>
<li>Green chillies,chopped<span class="Apple-tab-span" style="white-space: pre;"> </span>2-3</li>
<li>Salt<span class="Apple-tab-span" style="white-space: pre;"> </span> to taste</li>
<li>Cottage cheese (paneer) ,1/2 inch cubes<span class="Apple-tab-span" style="white-space: pre;"> </span>75 grams</li>
<li>Fresh cream<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup</li>
<li>Raisins<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon</li>
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<div style="text-align: left;"></div>Method:<br />
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<div style="text-align: justify;">Soak half the cashewnuts in half a cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts. Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water till done and then refresh in cold water. Drain and keep aside. Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes till the raw flavour goes. Add ginger-garlic paste, yogurt and stir well. Add chopped green chillies and cashewnut paste. Cook on low heat for five minutes. Add mushrooms and boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces. Stir and cook for half a minute. Bring to a boil and finish with fresh cream. Serve hot garnished with chopped cashewnuts and raisins. </div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com2tag:blogger.com,1999:blog-5771282410139610231.post-47938972308329450682012-02-28T19:28:00.000+05:302015-12-12T08:02:59.984+05:30Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
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Dal Makhan</div>
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Preparation Time : 30-35 minutes</div>
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Cooking Time : 35-40 minutes</div>
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Ingredients :</div>
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<ul style="text-align: left;">
<li>Whole black gram (sabut urad)- 1/2 cup</li>
<li>Red kidney beans(rajma) - 2 table spoon</li>
<li>Red chilly powder - 1 tea spoon</li>
<li>Cumin seeds - 1 tea spoon</li>
<li>Ginger (chopped)- 1 inches piece</li>
<li>Garlic (chopped) - 6 cloves</li>
<li>Onion (chopped) - 1 big size</li>
<li>Butter - 3 table spoon</li>
<li>Cooking oil - 1 table spoon</li>
<li>Tomatoes(chopped) - 2 medium size</li>
<li>Green chllies(slit) - 2</li>
<li>Garam masala powder - 1 tea spoon</li>
<li>Salt - to taste</li>
<li>Cumin seeds - 1 tea spoon</li>
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Preparation :</div>
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Wash and soak rajma and urad dal over night in sufficient water. Drain, add salt, pressure cook urad dal and rajma in 3 cups of water till it is over cooked. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot with steamed rice or paratha.</div>
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Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-44282041963968441802012-01-25T18:56:00.000+05:302012-01-25T18:56:02.578+05:30Lauki Kofta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6qQm3ZDEtKFdAGgTSY29i2XZ3P6aX3OTJwzCVPQwNwr7hSK4Xv8Upw9-i21JPiTAzs1XYZdMQPzpdoavZv3JuvBjTFnjlmK2Aja71j8Keeac2OJKXH5uiTj_lMmnd_4MtgyVYp42IHJz/s1600/images+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6qQm3ZDEtKFdAGgTSY29i2XZ3P6aX3OTJwzCVPQwNwr7hSK4Xv8Upw9-i21JPiTAzs1XYZdMQPzpdoavZv3JuvBjTFnjlmK2Aja71j8Keeac2OJKXH5uiTj_lMmnd_4MtgyVYp42IHJz/s400/images+%25287%2529.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lauki Ka Kofta</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 15 minutes</div><div style="text-align: left;">Cooking Time : 30 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Bottle Gourd (lauki) - 1 kg</li>
<li>Gram Flour (besan) - 2 table spoon</li>
<li>Onion - 2 medium size</li>
<li>Red Chilly - 2 midium size</li>
<li>Ginger - 1 inch piece</li>
<li>Garlic - 6-8 pieces</li>
<li>Cumin powder - 2 table spoon</li>
<li>Garam Masala Powder - 1/2 tea spoon </li>
<li>Raisins - 1/2 cup</li>
<li>Fresh Coriander leaves - few springs</li>
<li>Oil - </li>
<li>Bay leaf - 2 </li>
<li>Turmeric Powder - </li>
<li>Salt - to taste</li>
</ul><div>Method :</div><div><br />
</div><div>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. </div><div><br />
</div><div>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. </div><div><br />
</div><div>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.</div><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-29317733129694370222012-01-18T21:06:00.000+05:302012-01-18T21:06:33.876+05:30Bharva Karela (Stuffed Bitter Gourd)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK8qzaGOznQ1kH1-dPOXlI6tFxvonkkY_o-xA_cDFgQqlsQzT6joAxURlml_5iqModbblyBK57wfAyCAa4yhP8937VjN0mimDWIEu0NsRrm2wkIXuATNR3p2c3ZgWHZ0k2KyQs-WmDr9M/s1600/IMG_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK8qzaGOznQ1kH1-dPOXlI6tFxvonkkY_o-xA_cDFgQqlsQzT6joAxURlml_5iqModbblyBK57wfAyCAa4yhP8937VjN0mimDWIEu0NsRrm2wkIXuATNR3p2c3ZgWHZ0k2KyQs-WmDr9M/s400/IMG_0474.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stuffed Karela </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 30 minutes</div><div style="text-align: left;">Cooking Time : 30 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Karela (Bitter Groud)- 250 gms.(small size)</li>
<li>Jeera Powder (cumin powder) - 2 tea spoon spoon</li>
<li>Dhaniya Powder (coriander) - 1 tea spoon </li>
<li>Haldi Powder (turmeric powder) - 1/2 tea spoon</li>
<li>Chilly Powder - 1/2 tea spoon</li>
<li>Tomato - 2 medium size (finely chopped)</li>
<li>Onion - 2 medium size (finely chopped)</li>
<li>Cooking Oil </li>
<li>Ginger Paste - 1 tea spoon</li>
<li>Garlic Paste - 1/2 tea spoon</li>
<li>Salt - to taste</li>
</ul><div>Method :</div><div><br />
</div><div>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. </div><br />
<br />
</div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-72014731381798628212012-01-04T15:43:00.000+05:302012-01-04T15:43:02.582+05:30Kulfi<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-XeCOAKl6u9h_uZFwpgo3jDbZD-j6JRzZReLZNbbPmxxh797OHXqSvH3tyzRtcggxrcMXwiGxBODqAkA2CwxDlZ7rewHTR7-jly2F5wVeuvaOJo5Xp_sXd-iedl6CKZwuriBiGguBG-e/s1600/images+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-XeCOAKl6u9h_uZFwpgo3jDbZD-j6JRzZReLZNbbPmxxh797OHXqSvH3tyzRtcggxrcMXwiGxBODqAkA2CwxDlZ7rewHTR7-jly2F5wVeuvaOJo5Xp_sXd-iedl6CKZwuriBiGguBG-e/s400/images+%25285%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;">Kulfi </span><br />
<span style="text-align: left;"><br />
</span><br />
<div style="text-align: left;">Preparation Time : 10 minutes</div><div style="text-align: left;">Cooking Time : 30 minutes</div><div style="text-align: left;">Freezing : 6-8 hrs.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Milk - 5 cups</li>
<li>Milkmaid - 1 tin</li>
<li>cornflour - 2 table spoon</li>
<li>ground cardamom - 1/2 tea spoon</li>
<li>kevra/ saffron - 1 pinch</li>
</ul><div><div style="text-align: left;">Method:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">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. </div></div><div><br />
</div></div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-88762521180247370042012-01-03T17:58:00.001+05:302016-09-23T19:27:13.202+05:30Bagiya (बगिया, A Maithil Dish)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Preparation Time : 30 minutes<br />
Cooking Time : 30 minutes<br />
<br />
<br />
Ingredients :<br />
<br />
<br />
chaval atta (rice powder) - 500 gms.<br />
khoya - 250 gms<br />
sugar - 4 table spoon<br />
milk - 2 liters<br />
cardamom powder - 1/2 tea spoon<br />
<br />
Method :<br />
<br />
<br />
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 .</div>
Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-71843154521480083352011-12-04T15:21:00.001+05:302011-12-04T15:27:53.634+05:30Patua Jhor (A Dish From Mithila)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqb-bQrcVBBJUDlowYEanZUmaqkAKf66UEKQWapk8EBgdRzxmUY6dezoBaUuhFCbiWHh0Z2PcMy81jRq_4oHHfI7FemEtRiSpFCYY5696qUkHcRGgIcbGtqsV_T2g8-m7fq1ZozBmD930H/s1600/img_3452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqb-bQrcVBBJUDlowYEanZUmaqkAKf66UEKQWapk8EBgdRzxmUY6dezoBaUuhFCbiWHh0Z2PcMy81jRq_4oHHfI7FemEtRiSpFCYY5696qUkHcRGgIcbGtqsV_T2g8-m7fq1ZozBmD930H/s400/img_3452.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Patua Jhor </div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Patua Jhor is a typical Maithil dish. Very popular in Mithila.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preparation Time : 30 minutes</div><div style="text-align: justify;">Cooking Time : 30 minutes</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ingredients :</div><div style="text-align: justify;"></div><div><ul><li>Patua Leaves - 1 kg</li>
<li>Ajwain - 1 table spoon </li>
<li>Rice - 1 cup</li>
<li>Red Chilly - 2</li>
<li>Chilly Powder - 1/2 tea spoon </li>
<li>Turmeric Powder - 1/2 tea spoon</li>
<li>Cooking Oil - 1 table spoon</li>
<li>Dried Mango Powder - 1 table spoon</li>
<li>Salt - to taste</li>
</ul><div>Method :</div></div><div><br />
</div><div>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.</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com2tag:blogger.com,1999:blog-5771282410139610231.post-69019639681417392782011-07-29T14:49:00.000+05:302011-07-29T14:49:12.815+05:30Chicken Butter Masala<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6PWBOYlgKGv0N701SrnS93uFsimZmXKgB8fEZ93tofYQEcQgkHLMZHu7l-WRh-toqI9_J9EhkNDl9DyGLsdXgDSJXNKKMOH1dpVdjLmOUfAna0c2S0a2lHaDxrK_FnR_61YJNaw4d-7F/s1600/IMG_4923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6PWBOYlgKGv0N701SrnS93uFsimZmXKgB8fEZ93tofYQEcQgkHLMZHu7l-WRh-toqI9_J9EhkNDl9DyGLsdXgDSJXNKKMOH1dpVdjLmOUfAna0c2S0a2lHaDxrK_FnR_61YJNaw4d-7F/s400/IMG_4923.JPG" width="400" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Chicken Butter Masala</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 3 hrs.</div><div style="text-align: left;">Cooking Time : 30-40 minutes </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Chicken - 1 kg approx.</li>
<li>Curd - 1/2 cup</li>
<li>Cumin Seed Powder - 1 table spoon</li>
<li>Onion - 1/2 kg (finely chopped)</li>
<li>Ginger Paste(fresh) - 1 table spoon</li>
<li>Garlic Paste(fresh) - 1 table spoon </li>
<li>Red Chilly Powder - 1/4 tea spoon</li>
<li>Kashmiri Mirch Powder - 1/4</li>
<li>Cooking Oil - 1 table spoon </li>
<li>Mustard Oil - 1 table spoon</li>
<li>Garam Masala - 1 tea spoon</li>
<li>Turmeric Powder - 1/2 tea spoon</li>
<li>Salt - to taste</li>
<li>Kasuri Methi(dry fenugreek leaf) - 1/2 tea spoon </li>
<li>Butter - 50 gms.</li>
<li>Fresh Cream - 1/2 cup</li>
<li>Lemon juice - 1 tea spoon</li>
<li>Coriander Leaves - finely chopped </li>
<li>Bay Leaves - 2-3 </li>
</ul><div>Method :</div><div><br />
</div><div>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.</div><br />
<div style="text-align: left;"></div><div><br />
</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-87036056768665004812011-07-28T12:10:00.001+05:302015-12-12T08:21:20.562+05:30Tandoori Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Tandoori Chicken </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Preparation Time : 3- 4 hrs.(minimum)</div>
<div style="text-align: left;">
Cooking Time : 30 minutes </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients :</div>
<div style="text-align: left;">
</div>
<div>
<ul style="text-align: left;">
<li>Chicken Pieces - 1 (approx 1kg)</li>
<li>Curd - 1 cup</li>
<li>Lemon juice or Vinegar - 2 table spoon </li>
<li>Garlic Paste(fresh) - 2 table spoon</li>
<li>Ginger Paste(fresh) - 2 table spoon</li>
<li>Cumin Powder - 1 table spoon </li>
<li>Coriander Powder - 1 tea spoon </li>
<li>Cardamom Powder - 1/2 tea spoon </li>
<li>Cloves Powder - 1/2 tea spoon</li>
<li>Cinnamon Powder - 1/2 teaspoon</li>
<li>Black Pepper Powder(fresh) - 1/4 teaspoon</li>
<li>Cooking Oil - 1 table spoon </li>
<li>Salt - to taste</li>
<li>Kashmiri Mirch Powder - 1/2 tea spoon </li>
<li>Sliced Onion, Lemon, tomato and green chilly according to taste for garnishing </li>
</ul>
<div>
Method :</div>
<div>
<br /></div>
<div>
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. </div>
</div>
</div>
Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-90455312932614342952011-06-06T15:47:00.001+05:302011-06-06T16:22:30.237+05:30Anarsa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooE6oM4dxtHmqCQMXjQq2r9A9654b78D7fbcEght3lt11REAGeiBKHYiMSsC1t8xSh5wqGfxlHLtgmASnwZSsYscFI2RL3bTR8IwXS2NomWk89MXhTJBIZuDNqyQaY87pZXvWNXeQL1eZ/s1600/anarsa+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooE6oM4dxtHmqCQMXjQq2r9A9654b78D7fbcEght3lt11REAGeiBKHYiMSsC1t8xSh5wqGfxlHLtgmASnwZSsYscFI2RL3bTR8IwXS2NomWk89MXhTJBIZuDNqyQaY87pZXvWNXeQL1eZ/s400/anarsa+%25281%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Anarsa </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 30 minutes </div><div style="text-align: left;">Cooking Time : 30 minutes </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><div><ul style="text-align: left;"><li>Rice - 4 cups</li>
<li>Sugar - 3 cups</li>
<li>Khus khus (poppy seeds) - 2 table spoon</li>
<li>Ghee - </li>
</ul><div>Preparation :</div></div><div><br />
</div><div>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" <span class="Apple-style-span" style="line-height: 19px;">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.</span></div><div><span class="Apple-style-span" style="font-size: 16px; line-height: 19px;"><br />
</span></div><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com3tag:blogger.com,1999:blog-5771282410139610231.post-38531737480303025492011-05-28T15:45:00.002+05:302011-05-28T15:53:00.490+05:30Tisi Kathal<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWlLMBO2Llw41-Pdxa62PddmhcAywYFk8z5YjvuPeAG_t2lUq7jBFy90vFeraiKyOxN3lyEg-XQsHZdgddxLW0lKtomK_shXvSulPnTttlLBBqx6lYF7IZG47-DlM1d1kXMj74O2TBm-c/s1600/DSC01200.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWlLMBO2Llw41-Pdxa62PddmhcAywYFk8z5YjvuPeAG_t2lUq7jBFy90vFeraiKyOxN3lyEg-XQsHZdgddxLW0lKtomK_shXvSulPnTttlLBBqx6lYF7IZG47-DlM1d1kXMj74O2TBm-c/s320/DSC01200.JPG" width="320" /></a></div>Preparation Time : 20 minutes<br />
Cooking Time : 30 minutes<br />
<br />
Ingredients :<br />
<br />
<ul style="text-align: left;"><li>Kathal (jack fruit green) - 500 gms.</li>
<li>Tisi (alsi) - 1 cup </li>
<li>Coriender Seeds - 1 table spoon </li>
<li>Red Chilly - 2 </li>
<li>Bay leaves - 2</li>
<li>Cooking Oil - 1 table spoon </li>
<li>Turmeric Powder - 1/2 tea spoon</li>
<li>Fenugreek(methi seeds) - 1/2 tea spoon</li>
<li>Green Mango - 1 small </li>
<li>Salt - to taste</li>
</ul><div>Method :</div><div><br />
</div><div>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.<br />
<br />
NB : If green mango is not available put dry mango pieces.</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com2tag:blogger.com,1999:blog-5771282410139610231.post-21831872882070736992011-04-12T18:25:00.001+05:302011-05-16T14:32:31.727+05:30Baigan Chokha<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC71_ZVq6ILR51X_EzN8gXOSPAAydexal26A29MfIwVcVGznelDsl5UYADZ9wo0Xc0aM8DvIFweZwIlrhULmh4egKr7npEnSw-PyL3SMzP-zkNkajSao3TfNC3QssfVxuGZ-k_xSJQDWKH/s1600/bangan_bharta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC71_ZVq6ILR51X_EzN8gXOSPAAydexal26A29MfIwVcVGznelDsl5UYADZ9wo0Xc0aM8DvIFweZwIlrhULmh4egKr7npEnSw-PyL3SMzP-zkNkajSao3TfNC3QssfVxuGZ-k_xSJQDWKH/s400/bangan_bharta.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Baigan Chokha </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 10 minutes</div><div style="text-align: left;">Cooking Time : 20 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients : </div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Baigan (egg plant) - 500 gms (big sized)</li>
<li>Onion - 1 big size</li>
<li>Green Chilly - 2-3 </li>
<li>Coriander Leaves - finely chopped</li>
<li>Ginger - 2 inches</li>
<li>Tomato - 1 medium size</li>
<li>Mustard Oil - 1 table spoon</li>
</ul><div>Method :</div><div><br />
</div><div>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. </div><div><br />
</div><div>NB : Baigan chokha is specially taken with litti. </div><br />
<div style="text-align: left;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><br />
</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-6802463112588352632011-04-11T19:06:00.000+05:302011-04-11T19:06:18.141+05:30Litti (recipe from bihar)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU4uj8j-SCYX9waEUszneK2ah8vSgLAMDGzKz7-6MqO2XVRO9PlUk4jFIrUjXcOIeYFtgji9g6Dy1vTp3eOF5QOg7ealSihEDIWmkD3UXQg_2VwEWad7FEOBGIaVcwXuAYf1fM6lFCMzE/s1600/50174_140407642662027_4665_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU4uj8j-SCYX9waEUszneK2ah8vSgLAMDGzKz7-6MqO2XVRO9PlUk4jFIrUjXcOIeYFtgji9g6Dy1vTp3eOF5QOg7ealSihEDIWmkD3UXQg_2VwEWad7FEOBGIaVcwXuAYf1fM6lFCMzE/s320/50174_140407642662027_4665_n.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Litti </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 20 minutes </div><div style="text-align: left;">Cooking Time : 30 minutes </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Atta (whole wheat flour) - 2 cup</li>
<li>Sattu (roasted gram flour) - 1 1/2 cup</li>
<li>Garlic - 4 cloves (finely chopped)</li>
<li>Ginger - 1 inches (finely chopped)</li>
<li>Lemon Juice - 2-3 tea spoon </li>
<li>Red Chilly Achar Masala - 2 table spoon</li>
<li>Ajwain (Thyme) - 1 table spoon</li>
<li>Kala Jeera/ Kalaunji - 1 tea spoon </li>
<li>Coriander leaves - (finely chopped)</li>
<li>Salt - to taste</li>
<li>Ghee - </li>
<li>Cooking oil - 1 tea spoon </li>
</ul><div>Method :</div><div><br />
</div><div>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.</div><div><br />
</div><div>NB: Litti is more tasty if it is baked in cow dung fire. Litti tastes good with mutton too.</div><div><br />
</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-33274520965641082252011-04-08T13:52:00.001+05:302011-04-08T15:29:55.030+05:30Drumstick Potato Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrIzmghoHebq1qHgnJjZsfT1L6AgQM26rbHNNtNZRtgrzTRhqssk-d7OtJZaDU6EGQws5k4J0BtbZKNrj-63deevj-_a1q7VRhP09Fv1oFSGHem_eOjL0LPssfC5gKxe91UVsRygFMXws/s1600/drumstick1-150x150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrIzmghoHebq1qHgnJjZsfT1L6AgQM26rbHNNtNZRtgrzTRhqssk-d7OtJZaDU6EGQws5k4J0BtbZKNrj-63deevj-_a1q7VRhP09Fv1oFSGHem_eOjL0LPssfC5gKxe91UVsRygFMXws/s400/drumstick1-150x150.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Potato Drumstick Curry</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 10 minutes </div><div style="text-align: left;">Cooking time : 30 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients : </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Drum stick - 4-5</li>
<li>Potato - 3 medium size </li>
<li>Green Mango - 1 small size</li>
<li>Yellow Mustard Seed - 2 table spoon</li>
<li>Green Chilly - 2-3</li>
<li>Garlic - 3-4 cloves </li>
<li>Cooking Oil - 2 table spoon </li>
<li>Turmeric Powder - 1/2 tea spoon</li>
<li>Fenugreek (methi Seeeds) - 1/4 tea spoon</li>
<li>Bay leaves(tej patta) - 2</li>
<li>Salt - to taste</li>
</ul><div>Method :</div><div><br />
</div><div>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.</div><div><br />
</div><div>NB : Tender drum sticks are more tasty and no need to peel. </div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com2tag:blogger.com,1999:blog-5771282410139610231.post-63740788735551091012011-04-05T14:14:00.000+05:302011-04-05T14:14:24.420+05:30Nankhatai(Indian Cookies)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8Bp78XluyNP0bnfuWcRzgBnPG1i_Qouale6M27URcvr8SY-PYQfCwHvXeSa3y-RvQCihSHgnjBIMHvWFsd4bi1ZhIJZWIPiYFqbCJyLYP7L3cfCmIQCxdIOCH5Xl8T_d_Tv4AbAM5YER/s1600/nankhatai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8Bp78XluyNP0bnfuWcRzgBnPG1i_Qouale6M27URcvr8SY-PYQfCwHvXeSa3y-RvQCihSHgnjBIMHvWFsd4bi1ZhIJZWIPiYFqbCJyLYP7L3cfCmIQCxdIOCH5Xl8T_d_Tv4AbAM5YER/s400/nankhatai.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Nankhatai<br />
<br />
<div style="text-align: left;">Preparation Time : 15 minutes</div><div style="text-align: left;">Baking Time : 30 minutes </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Maida - 2 cup</li>
<li>Suji - 1 table spoon</li>
<li>Besan - 1 table spoon </li>
<li>Sugar - 1 cup </li>
<li>Butter - 1 cup </li>
<li>Almond - </li>
<li>Cashew -</li>
<li>Vanilla essence - few drops</li>
</ul><div>Preparation :</div><div><br />
</div><div>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,</div></div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com2tag:blogger.com,1999:blog-5771282410139610231.post-57635968803699975682011-04-01T15:52:00.000+05:302011-04-01T15:52:18.557+05:30Mango Chatni<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjjonDKAdogeYA7RRjPlkj2VqxBhaQFpOQyjb13Ck_kb9vK-ji_b40A7XIJ7gS986hAZaQAENtSRfeA6ycbhP3vBR5ooCAGTiTAxF4Dpa8tvWJ9I2n7MLbqXTacB724pJoE5YifwBOHiv/s1600/images+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjjonDKAdogeYA7RRjPlkj2VqxBhaQFpOQyjb13Ck_kb9vK-ji_b40A7XIJ7gS986hAZaQAENtSRfeA6ycbhP3vBR5ooCAGTiTAxF4Dpa8tvWJ9I2n7MLbqXTacB724pJoE5YifwBOHiv/s400/images+%25284%2529.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Mango Chatni</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preparation Time - 15 minutes </div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients :</div></div><div style="text-align: left;"></div><ul style="text-align: left;"><li>Green Mango - 1 big size</li>
<li>Coriander Seeds - 2 table spoon </li>
<li>Methi Seeds(fenu greek) - 1 tea spoon</li>
<li>Red Chilly - 2 </li>
<li>Mustard Oil - 1 table spoon</li>
<li>Sugar - 1 tea spoon </li>
<li>Salt - to taste</li>
</ul><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Method :</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">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. </div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">NB: Can use green chilly depends on taste .</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="text-align: left;"></div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-32864524822666075662011-02-04T15:15:00.000+05:302011-02-04T15:15:01.758+05:30Aloo Baigan Seem (Potato Egg Plant Snow Peas)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bGRWeb8b4TBjP8QujknoDVtgPYPXx0EvSojjAfYtU1GmGNkBrDHbv24Dn6kPqt8-WnMLxmngJIDOFfyPe6qruvnmLW1voTP-YaSjVzLIYpPUED9fvg1cKnyD28RosNdKYWO8qZ7e0J4X/s1600/Rajma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bGRWeb8b4TBjP8QujknoDVtgPYPXx0EvSojjAfYtU1GmGNkBrDHbv24Dn6kPqt8-WnMLxmngJIDOFfyPe6qruvnmLW1voTP-YaSjVzLIYpPUED9fvg1cKnyD28RosNdKYWO8qZ7e0J4X/s400/Rajma.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Aloo Baigan Seem</div>Preparation Time - 10 minutes<br />
Cooking Time - 30 minutes<br />
<br />
<br />
Ingredients :<br />
<br />
<ul><li>baigan(egg plant ) - 250gms.</li>
<li>adauri (bari ) - 10 to 15<br />
</li>
<li>potato - <span class="to_transl_class" id="2" title="Click to correct">100</span> gms</li>
<li>seem(<span class="transl_class" id="1" title="Click to correct">सीम</span>) ( snow peas )- 50 gms.<br />
</li>
<li>tomato - 2 medium size</li>
<li>mustard seeds - 2 table spoon</li>
<li>garlic paste - 1/2 teaspoon </li>
<li>green chilly - 4-5 cloves</li>
<li>turmeric powder - 1/4 teaspoon</li>
<li>coriander leaves - 2 table spoon (chopped)</li>
<li>methi (fenugreek)- 1/4 teaspoon</li>
<li>bay leaves - 2</li>
<li>cooking oil - 2 table spoon </li>
<li>salt - to taste</li>
</ul><div>Method :</div><div><br />
</div><div>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. </div><div><br />
</div><div>NB: can have red chilly or red chilly powder according to your taste.</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-59504641022711337052011-01-28T16:44:00.001+05:302011-01-28T17:18:11.660+05:30Veg Biryani (Zeero Oil)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMcr42gz3XDNEoNChI8ybZ4oFGmNCCCyyptdQfFpQ9YLRxgnUKxuz7LBFRxi8zGJMg10FSf-sRAbQ0X_0WE8rxpB2X6WF4pBB79uYS8csEllKwGppZY745h9LT9WoTKLYCNLkZaS-A7Wi/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMcr42gz3XDNEoNChI8ybZ4oFGmNCCCyyptdQfFpQ9YLRxgnUKxuz7LBFRxi8zGJMg10FSf-sRAbQ0X_0WE8rxpB2X6WF4pBB79uYS8csEllKwGppZY745h9LT9WoTKLYCNLkZaS-A7Wi/s320/006.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Veg Biryani</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 20 minutes </div><div style="text-align: left;">Cooking Time : 1 hour</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients : </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Rice - 250 gms.<br />
Paneer(cottage cheese) - 100 gms<br />
Cauliflower - 8-10 medium florets<br />
Carrot - 2 medium size<br />
Peas - 1/2 cup (shelled)<br />
Capsicum - 1 medium size<br />
Curd - 4 cups<br />
Cloves - 5-6<br />
Cardamom - 8<br />
Cinnamon - 4 inches(cut into small pieces)<br />
Cumin Powder - 1/2 tea spoon<br />
Garam Masala - 1 teaspoon<br />
Tumeric powder- 1/2 tea spoon<br />
Salt - as per taste<br />
Kesar - 1 pinch<br />
<br />
Method :<br />
<br />
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. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div></div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com0tag:blogger.com,1999:blog-5771282410139610231.post-26490714236372826432011-01-17T16:07:00.000+05:302011-01-17T16:07:09.702+05:30Mughlai Paratha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViJoQrl9bFqFlrC3g_JY4wu-LsMq4KttO5hJb9XXf1JzM0x9ebkQnMeJtn7UkUYvuzN8Mdk24_uN7i-I9EuAyiT_UyQ7UokYs-EJI-L01KLRGY8VmUcLVFpsCiwMrSqXdpTfaI1aDSauO/s1600/P1090020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViJoQrl9bFqFlrC3g_JY4wu-LsMq4KttO5hJb9XXf1JzM0x9ebkQnMeJtn7UkUYvuzN8Mdk24_uN7i-I9EuAyiT_UyQ7UokYs-EJI-L01KLRGY8VmUcLVFpsCiwMrSqXdpTfaI1aDSauO/s400/P1090020.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mughlai Paratha </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time : 20 minutes </div><div style="text-align: left;">Cooking Time : 30 minutes </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Flour (whole wheat) - 250 gms. </div><div style="text-align: left;">Eggs - 4 </div><div style="text-align: left;">Cooking Oil - </div><div style="text-align: left;">Salt - to taste<br />
<br />
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. </div><div style="text-align: left;"><br />
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</div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com1tag:blogger.com,1999:blog-5771282410139610231.post-39526467840319399232011-01-13T17:45:00.001+05:302011-01-13T17:45:57.809+05:30Til Ka Laddoo (Tilva)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-zacoO5MLyN8Um27YSTL5tslNL2VylfjffJIS8iTILT7qT_1AZdWQyaMGPwP0UAUsxdYDjt-KyyEWUxCHN9LancygZuZCCEp7si_nI-eAE2faDbeuN2SMMY6tebpfUY4Qp-25lW-fb6u/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-zacoO5MLyN8Um27YSTL5tslNL2VylfjffJIS8iTILT7qT_1AZdWQyaMGPwP0UAUsxdYDjt-KyyEWUxCHN9LancygZuZCCEp7si_nI-eAE2faDbeuN2SMMY6tebpfUY4Qp-25lW-fb6u/s400/032.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Til Ka Laddoo</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preparation Time </div><div style="text-align: left;">Cooking Time : 1 hr.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients :</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Til (sesame seed) - 500 gms.</div><div style="text-align: left;">Gur - 500 gms </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Method :</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">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. </div><div style="text-align: left;"><br />
</div>Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com2tag:blogger.com,1999:blog-5771282410139610231.post-36819635179760863082010-11-05T10:41:00.002+05:302014-08-01T21:26:39.164+05:30Spongy Rasgulla<div dir="ltr" style="text-align: left;" trbidi="on">
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Rasgulla </div>
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Preparation Time : 30 minutes </div>
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Cooking Time : 30 minutes</div>
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Ingredients :</div>
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<li> Milk - 2 liters </li>
<li>Sugar - 1 cup </li>
<li>Vinegar or lemon juice - 2 table spoon </li>
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Method :</div>
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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.</div>
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Kusum Thakurhttp://www.blogger.com/profile/02345756853367472461noreply@blogger.com6