Saturday, August 16, 2008
· 6 Papad (broken into 3 inch pieces)
· 1 cup Curd
· 2 tbsp: Chopped fresh coriander
· 1 tsp: Red chilly powder
· 1 tsp: Cumin seeds
· 2 tbsp: Coriander powder
· 1 tbsp: Ghee
· Salt to taste
· Pinch of turmeric powder
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat,
3. Then add the beaten curd and cook for 2 minutes. Add 1 cup of water and bring to a boil.
4. Put the papad pieces into the boiling gravy and cook for 5 minutes.
5. Garnish with fresh coriander.
6. Serve with phulaka or roti
1 Cup Maida
1/2 Cup yellow moong dal 1/4 Cup gram flour 1/4 tsp Fennel seeds 1/4 tsp Amchur (dry Mango) powder 1/4 tsp Garam masala 1/2 tsp Red chilli powder 1/ 4 tsp Whole coriander seeds Oil for frying Salt to taste
2 tbsp Ghee
1. Sieve the flour along with salt, add Warm ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained Moong dal, cook till it become soft, Mash it lightly. Add gram flour, chili powder, coriander seed, turmeric, dry mango powder, salt and fry for few minutes.
3. When done, remove from heat and keep a side.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the dal mixture. Seal the edges with the same dough and roll the ball to round shape.
5. Heat oil and fry the kachoris until golden brown in color and crispy.
6. Serve hot with tamarind or mint chutney
Patra leaves (Colocasia leaves)- 1bunch or 6 leaves
For the paste:Besan or gram flour 1 1/2 cupsWheat flour 4 tbspLemon juice 3 tbspTurmeric powder 1/2 tspSugar 3 tspCoriander 1 tbspOil 2 tbsp
Red chilly powder 1tsp
Salt to taste
For the tempering (Vadhar):Sesame seeds 1 tspCumin seeds 1/2 tsp
Mustard seeds 1/2 tspA pinch asafetidaOil 3 tablespoons
For the garnish:Coconut 2 tbspCoriander 1 tbsp
· Chop the coriander.
· Grate the coconut.
· Wash and cut back side veins of colocasia leaf.
· Mix together all the ingredients for the paste with a little water to make a smooth paste.
· Place each piece of the colocasia leaf on a flat surface and spread some of the paste on it.
· Fold to make cylinder rolls . Steam in a steamer for 25 minutes.
· Prepare the tempering by heating the oil in a pan, adding the sesame seeds, cumin seeds, Musturdseeds and asafoetida and stirring for 1/2 minute.
· Toss the paatras in the pan and stir for a few minutes.
· Serve patra garnished with coriander and coconut.
2 cup wheat flour
salt to taste
1 tsp oil
1. Take wheat flour, add salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead dough till a soft & elastic
4. For still more smoothness, grease palms with a oil & knead dough again,
5. Cover it for 10 minutes.
6. Make medium size balls from Dough & roll small thin roti with dusting flour
7. Roast on tawa on both sides & cook on flame directlly
8. Brush ghee on it & serve with vegetables & dal
For the Balls- Jamun
Mawa(koya) : 2 cups.Maida : 1/2 cup.Fresh Cream : according to the need to make the dough.Baking soda : 1/2 teaspoon.Pure deshi Ghee for frying
Cardamon powder1 tsp
For the Syrup
2 cups Sugar1 cup Water
1. Mix mawa, maida, Baking soda & Cardamom powder.
2. Make the dough with Fresh cream. Mix well so no lumps are there.
3. Make medium size balls & deep fry all balls in ghee on medium flame till became golden brown in colour.
4. Boil the water & sugar in another pan till it become thick syrup.
5. Soak the balls in the syrup.
6. Serve Gulab jamuns hot or cold
1 1/2 cup water 1 tbsp of ginger & green chilly paste1/2 tsp baking soda2 tbsp oil2 tablespoon coriander leavessalt to taste
1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.
2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.
3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.
4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.
5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.
6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.
Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds
3 cup wheat flour2 tbsp. oil1 tsp. sesame seeds1/2 tsp. cumin seeds3 green chilies crushed2 tsp. red chili powder1/4 turmeric powder
pinch of hing, salt to taste
1/2 cup curd
Oil to shallow fry
1. Mix all ingredients except oil to shallow fry in wheat flour. Knead into a soft pliable dough.
2. Divide the dough into small round ball. Roll into a chappati, with the help of some flour.
3. Shallow fry on a hot griddle apply oil both sides (like a paratha). Repeat for all.
Serve hot or cold with pickles(chundo) or curd & aloo bhaji.
Note: You can add methi leaves/coriander leaves for more taste
2 cup wheat flour
11/2 cup ghee ,
1 cup jaggary
1 tbsp. slices of almonds
1.In a thick pan melt ghee and mix wheat flour. Roast it brown on a slow heat.
2. Cut jaggary in thin slices. When the flour has become light brown in color, add jaggary and mix well. off the flame.
3.Grease a plate and pour the contents in it. Press and set well. Garnish with almond slices when it hot
4. When cool cut into pieces and serve as sweet.
3 cup Wheat Flour1 cup besan flour1/4 Soda bi carb1/2 cup shredded Duthi (Squash) 1/2 tsp shredded Ginger1 tsp Garam masala1/2 tsp Sugar3/4 glass butter milk
1/2 cup Vegetable oil3 TSP Sesame seeds3 TSP Mustard seeds
* Mix all ingredients and make roti stayle dough, using buttermilk
* From dough make round 6" long dough ralls
* In pressure cooker, add water and warm up.
* Put ralls, in round container or thali. arrange properly
* Put these containers in cooker, Cover the cooker with lid and wait for 3 cooker whistles.
* Once, cool, get muthia out and cut in thick round pieces.
* Now hit pan with oil and add mustard seeds (Rai) and sesame seeds (Til) to warm oil.
* Pour Vaghar on cuted Muthia
* Serve with evening tea or coffee.
2 cup moong dal-green3 to 4 green chillies choppedsalt to taste1tsp cumin seeds,1tsp ginger,1tbsp coriander leaves-chopped
1. Soak the moong dal for 4 to 5 hours and take out from water and put them in mixi with chillies, ginger paste & salt and make a paste.
2. Now add Coriander(finely chopped) to the above prepared batter
3. Make now little moong bhajia's in oil and deep fry them in until they become golden brown in colour
4. Now the tasty moong bhajia's are ready to serve
· 1 cup curd
· 3 cups water
· 1tsp green chilly paste
· 1 tsp salt
· 1/2 tsp asafetida
· 1/2 tsp turmeric powder
For the tadka
· 1 tbsp oil
· 1 tsp mustard seeds
· 2-3 green chillies
· 6-8 curry leaves
· 1 tsp til
· 2 tbsp coriander leaves- fine chopped
· 1/2 cup coconut-grated
· Put gram flour in a deep, heavy based pan.
· Mix-in the chilli paste, salt, asafoetida and turmeric powder. Gradually add the curd. Stir continuously to make a smooth paste.
· Add water and place pan over high flame. Allow it to boil and stir continuously. Till it become thick don't adjust the flame.
· Spread the mixture on an un-greased surface in thin layers (like a Dosa) and leave it to cool.
· When cool, cut this layer into strips. Roll up each strip like a scroll, cut it in finger size and arrange on to a serving dish/bowl.
· Heat oil in a small pan, add mustard seeds, curry leaves, til and chillies. Stir a few times, and then sprinkle over the roll.
· Garnish coriander leaves & coconut and serve.
250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chilli paste 50 grams groundnut 25 grams cashew nut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds, Cumin seeds,
3-4 cloves 2 cinnamon, 2 tomatoes 100 gm sugar,Salt To Taste,1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder hing
1/2 cup coriander leaves 3-4 tbsp. Ghee.
· Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour roll big roti on polpate
· Wash tuver dal and cook in pressure cooker for four whistles.
· Remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard & cumin seeds
· When they crackle add curry leaves, green chilies and a pinch of hing. Pour blended tover dal.
· Mix lemon juice and sugar, cashew nuts, groundnut, garam masala, red chili powder and mix well.
· Add tomato pieces, turmeric powder, salt and 2 cups of water. Boil the dal.
· Now cut roti into pieces and add these pieces in boiling dal.
· Boil for 10 minutes and pour ghee.
· Serve the dal dhokli warm. With urad papad.
· Garnish with coconut & coriander..
Note: Prepare kachori of green peas, coconut, til, coriander, and add in boiling dal for more taste.