Tuesday, May 31, 2011

Aam ka meetha achaar


My Mom's recipe

Ingredients:


Mango - 1 kg                                                            

Fennel (Saunf) - 1 tbsp

ajwain-1 tbsp
kalonji-1 tbsp
Roasted Fenugreek powder (Methi ) - 1/2 tbsp

 Red chilli flakes - 2 tbsp

turmeric powder-1/2 tsp
Salt - 2 tsp

 Sugar - 500gm
 Water - 3 Cup
 Directions.

Take a pan, add water & sugar, mix well.

Wash,peel and chop the mangoes.Remove Mango seeds.

Dissolve Sugar. mix chopped  Mango  pieces with salt,turmeric ,add to the dissolved sugar
boil till it become thick .Keep aside to cool.add the  seeds.mix well.
Serve and Enjoy.


Mango pickles :- http://saltiepie.blogspot.in/2013/06/aam-ka-chatpata-achaar-green-mango.html



sending this recipe to bookmarked recipe :volume 43 of Priya's Mharo Rajasthan's Recipe

Monday, May 30, 2011

Layered Roti/paratha


Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.
Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle  and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.

Lachchha Paratha/spiral paratha


Ingredients 
One and a half cups of atta (for about five parathas) 
1 tablespoon vegetable oil 
A pinch of salt 

Knead a dough with enough water, keep covered for about 30 minutes. Divide the dough into equal portions, each should be about the size of a juicy lime!
Roll out flatbreads or rotis, dust with flour and drizzle some oil on the surface.
then spiral the strand to make a coil-like shape. Keep covered in the fridge for about 30 minutes to an hour. 
Dust flour and roll our flat parathas with each section of the dough. Heat a griddle, pan or tava and cook the parathas on each side, about a couple of minutes turning regularly. Drizzle some oil or ghee and brown the sides. I like my parathas a little crispy. Crush the parathas gently with your hands to enhance the layers and serve. You can actually see the swirls! These Lachcha Parathas are great with curries and gravies. 

Phulka


Phulka
Ingredients
3 cups wheat flour
salt to taste
 buttermilk
Method
Knead soft dough with above ingredients. divide into tiny balls.
Roll with help of dry flour to a thin round.Heat griddle  and place phulka it.When dry on one side, turn. When brown spots appear on second side, turn again. rotating at same time. It will puff. Make as crisp
as desired.Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.

Muglai paratha


Ingredients
1/2 cup rava (semolina)
2 cup wheat flour
2 cup maida (all-purpose flour)
1  cup milk
1 +1/2 cup oil
oil for frying
salt to taste
Method
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for at least an hour.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and
make a circular roll.
Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on
both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.
bookmarked from somewhere.

Naan


Ingredients
3 cup  maida
1 tbsp oil
2 tbsp butter
1/2 cup curd fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading.
Method
Sieve together dry ingredients into a large rimmed plate. Add butter ,curd, oil and mix with fingers.add milk a little at a time, till a soft pliable dough is formed.Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. make small balls and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle  . Apply water on the top part with hands invert naan
and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que
coals). Serve hot with a blob of butter on it.

Roomali Roti


Ingredients
3 cup wheat flour
100 gm plain flour/maida
2 tsp salt
4 tbsp melted ghee or butter
Method
Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable
dough.
Cover and keep aside for an hour. Knead again till smooth, divide into six parts. Shape
into rounds.Roll as thin as possible . Invert deep tawa /griddle.
When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear
on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each. brush with pure ghee and fold like a handkerchief (roomal) before serving.

Shahi Praatha



Ingredients
2 cup wheat flour
100 gm grated paneer
1  chopped onion
1 chopped tomato
5 chopped green chillies
1 tbsp ginger-garlic paste
 chopped coriander leaves  to taste
2 tbsp oil
2 tbsp ghee
salt and red chili powder to taste

Method
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Add ginger garlic, paneer salt, red chilli powder,tomatoes.
Take two portions of the dough and make two thin roties.
On one roti , spread a tablespoon of paneer over it, sprinkle some green chillies, coriander and cover with the other roti. press the edges of the two roties tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.

COOKIES N CREAM MILKSHAKES




 Ingredients
1 bowl-chocolate wafer cookies
2 tbsp chocolate syrup,
1 cup curd slightly softened
1 cup  milk
1 tsp vanilla extract
chocolate sprinkles 

Method 
Take a small bowl mix cookies and syrup keep aside.  In a blender whirl curdt,milk and vanilla extract until smooth.Add cookie mixture mix well   .serve 

Lemonade with a difference


Ingredients
2 tbsp lemon juice
8 tsp sugar
1/4 tsp pepper powder
1/4 tsp salt
1/4 tsp fresh ginger juice
 2 glass chilllled water
2-3 mint leaves finely chopped
Method
Mix all ingredients in very little water.
When dissolved add chilled water. Pour in 2 glass.
Sprinkle chopped mint. Serve immediately

Seasoned Buttermilk


Ingredients
1 bowl fresh curd
1/2 tsp each(roasted) cummin & mustard powder.
1 /2 tsp grated ginger
1/2 tsp finely chopped green  chillies
salt to taste
1 tbsp coriander leaves finely chopped
8-10 leaves fresh crushed mint leaves
1 pinch asafoetida
Method
Take curd in a big vessel add 3 glass  water,ginger and blend with  whipper till smooth.
 Pour all the powders into the buttermilk.
Add crushed greens , salt  Serve chilled.

mango lassi


Ingredients
1 ripe mango
2 cup fresh chilled curd
1/4 tsp cardamom powder
4 tbsp sugar
Method
Peel and chop mango.Put in a mixie and blend.Add all other ingredients.Blend till smooth.serve

Ginger-lemon sharbat


Ingredients
1  cup  fresh  ginger paste
1 cup lemon juice
1 cup water
2 tbsp. water
2 cups sugar
Method
 Add 2 tsp. water to ginger paste and pass through a clean muslin cloth to extract juice.
Dissolve sugar in one cup water on low heat.
Add ginger and lime juice after sugar has dissolved.
Heat till mixture boils .Remove from and heat and cool till warm.
Pour into clean sterile bottle.
Refrigerate and use as concentrate, when required.


chilled watermelon drink


Ingredients
250 gm   seedless  watermelon pulp
  2 tsp crushed fresh/new  lemon leaves
1 tsp lime juice
8-10 fresh finely crushed mint leaves finely chopped
rock salt to taste for each glass
Method
Soak lemon leaves in  1/2 cup water for 10 minutes. Bring to a boil for 5 min, stirring continuously.remove lemon leaves.Bring remaining water to boil in a deep vessel. Add sugar, stirring to dissolve sugar completely.
Strain lemon water into sugar solution. Cool to room temperature. Mix in seedless pulp and lime juice.
Blend  well. Do not allow to froth. Add mint leaves,salt and stir.serve chilled.

spinach mint cocktail


Ingredients
1 bunch spinach leaves shredded
8-10 fresh mint leaves
8 tsp cup sugar
1 tsp lemon juice
1/4 tsp.rock salt
2 pinches black pepper powder
2 tsp roasted cumin powder
4 glass chilled water
Method
Steam washed spinach till   tender.
Blend to a smooth paste, strain,cool.
Put 1 glass water with sugar to heat on slow till dissolved.
Keep aside to cool till required.
Just before serving::::::::::
Blend mint leaves and sugar syrup in a blender.
Add spinach, salt, pepper and cold water.
Run till  frothy.
  serve.

panna (kachche aam ka khatta-meetha sharbat)


Ingredients :
4 raw mango
1 1/2 cup sugar
1/2 tsp ajwain
8-10  crushed mint leaves
1 tsp roasted cumin powder
1 tiny bit nutmeg
1 tsp black(rock) salt powder
Method
.Boil till the mango is soft. Cool.peel.
In a pan, put  peeled mango, sugar,ajwain and nutmeg.boil for 5 minutes.cool.
Blend in mixie till smooth. Sieve.
Add cumin, black salt and bring to boil, stirring continuously.
Take off heat. Cool.
   Add  5-6 glass of chilled water,mint leaves and churn  once or twice in mixture to froth.
serve cool.


::::::::::

lemon concertrate

Ingredients

2 cup pure fresh lemon juice
5 cups sugar
11/2 cup water

Method
Heat water and sugar in a deep vessel. Bring to a boil, simmer to make syrup. When
sticky to touch, but not one thread, take off fire.
Cool and add lemon juice , mix well. Pour into sterilized bottles and seal. keep in fridge.
When required.Pour 2 tbsp. syrup in a 200 ml.or 1 glass of water Add 4-5 icecubes. Stir and serve chilled.

THANDAI


Ingredients
2 glass water
4 tsp sugar
1/4 cup milk
1 tsp almonds
1 tsp kharbooj/tarbooj seeds
1 pinch khuskhus (poppy seeds)
1/2 tsp saunf (aniseed)
1 pinch cardamom powder
4 peppercorns whole
Method
Soak sugar in   1/2 glass water . Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 1/2 glass of remaining water. Keep aside. Allow all soaked items to stand for at least 20 minutes .
Grind all soaked ingredients to a very fine paste. (not sugar). When the paste is very fine, mix remaining water and water with sugar ,grind well . Add milk, cardamom powder to the  liquid. Mix
well. Chill before serving.

Tuesday, April 26, 2011

Rassiya (sugarcane juice recipe)

Posting this recipe for bookmarked recipe(volume 38).
The source of y recipe is my Mom.
Recipe is here:

Made from ganna rass that's why d recipe is named  Rassiya :).

                          

Ingredients:
 Fresh Sugarcane juice(ganna rass) - 1 lit
Rice – handful (washed and soaked for an hour).

Method:
Put the sugarcane juice in a heavy bottom pan and heat .Wash and add the rice and cook  till the rice and sugarcane juice form a smooth thick mixture. Serve cool with milk or curd.
another version is here.

.


Sunday, April 24, 2011

DNSW:G - Roundup


My first award! Thanks Akila for the lovely  trophy.  :) 
for this round up visit DNSW:G-Roundup .
For  my recipe check Gobhi Anjeeri

Friday, April 22, 2011

Rassiya (sugar cane juice kheer)

Made from ganna rass that's why d recipe is named  Rassiya :).

                          
Ingredients:
 Fresh Sugarcane juice(ganna rass) - 1 lit
Rice – handful (washed and soaked for an hour).
roasted  cashew(kaju)-handful
raisin-handful
 ginger powder(sauth)-1 tsp
Method:
Put the sugarcane juice in a heavy bottom pan and heat .Wash and add the rice and cook  till the rice and sugarcane juice form a smooth thick mixture. add cashew ,raisin and sauth powder .cook for next 5 min .Serve cool with milk or curd.
               

I'm sending this recipe to Priya's easy n tasty recipes and Nivedita's original announcement page.




Thursday, April 21, 2011

Dahi-kachori with onion raita

For Dahi-kachori                        
for dough:
5 cups maida (refined flour) (to make 20 kachori)
2 cup dahi/curd/hung curd
1 tbsp ginger paste

1/2 tsp carom seeds
1 tsp green chilly paste
salt to taste
turmeric-1/2 tsp
water to knead
Method :
Mix all the ingredients sufficient water to make soft dough. After resting for 2 hours, knead  very well. Divide the dough into small  balls.



 Now flatten this ball and roll into a desired circle.do the same with all balls. 
Heat ghee in a non stick  pan.when hot  place all puris one by one and  cook over low heat. Turn it again.Cook both sides till golden brown.
Serve  hot. with onion raita.



For Onion raita
curd-2 cup(blended)
onion-1 large(chopped)
black salt powder-1/4 tsp
black pepper powder-  -1/4 tsp
red chilly powder-1 pinch
finely chopped green chilly-1/2 tsp
mint powder-1 tsp
Method:
mix all ingredients and serve cool .


enjoy this in hot summer evening :).

Imli- Saunth Chutney (Tamarind Dried Ginger Chutney )



Ingredients:
part 1
jaggery(gur) -1 cup
water-1 cup
sugar-1 cup
black salt-1 tbsp
tamarind -1 cup (soaked,mashed and sieved )
mango powder-2 tsp
roasted and cracked fenugreek seeds--1/2 tsp
lemon juice-1 tsp
ginger -1 tbsp grated

part 2
Dried raisin-1 cup
chopped dated -1 cup
cracked black pepper- 1/2 tsp
roasted and cracked fennel seeds(saunf)-1 tsp
roasted and cracked cumin seed-1 tsp
roasted  carom seeds (ajwain)-1/2 tsp
roasted and cracked cloves -1/2 tsp


Method:

Put all the ingredients(part 1) in a non stick pan .mix very well.bring it to a boil.simmer  the heat cook for next 25-30 minutes or till the desired consistency has been reached.
Now add (part 2) ingredients.sauté well.simmer for 5-7 minutes.serve when cool.
store in cool dry place.

TAMARIND-GRAPES CHUTNEY{IMLI-ANGOOR CHUTNEY}[sweet-sour sauce]

Ingredients:
1 cup seedless tamarind
10-12 grapes
2-3 tsp jaggery powder
1/2 tsp lack salt powder
1/2 tsp red chilly powder
1 pinch black pepper powder

Method:
Soak tamarind with little hot water for an hour.  mash it completely and sieve the pulp to get smooth paste.
remove the skin of grapes and mash it completely.mix all the ingredients very well.churn it once in grinder.the chutney is ready to serve.


sugar stuffed whole wheat flour chapati {meethi roti}..

                                                  
Ingredients to make about 6:                          
for dough:
2.5 cups whole wheat flour
1 tbsp pure ghee
1 cup water
For stuffing:
6 tsp sugar



Method :
Mix flour,ghee  and sufficient water to make soft dough. After resting for 1/2 hours, knead  very well. Divide the dough into 6 balls.
For stuffing:
 Now flatten one ball of dough with your hand place 1 tsp sugar  on it and again make it into ball..Seal the edges completely .Flatten this ball and roll into a desired circle.do the same with all balls.  heat the non stick  griddle (tawa). place it and  cook over low heat. Turn it again.Cook both sides till golden brown.
Serve  hot with some chutney.

Friday, April 15, 2011

Tamatar-Khajoor ki chutney{Tomato-Date chutney} :version 2


Method:

ingredients:
8 medium tomatoes
10-12 seedless dates(khajoor)
1/4 tsp haldi(turmeric powder)
salt to taste
1 tsp oil
1/2 tsp(cumin,kalonji(onion seeds),sauf(fennel seeds),methi(fenugreek seeds) mix)
1/2 tsp garam masala powder
5-6 tsp sugar or jagerry
2 tejpatta,
1 cinnamon stick
3-4 lawang(cloves)

method:
Wash,cut and grind  tomatoes to make a fine paste without adding water.
Now heat oil a non sticky  pan . add seeds,cloves,cinnamon stick and tejpatta.   when they splutter add seedless dates,salt , turmeric powder and stir.cook for 3-4 min  add tomato puree  .cook  for 5-6 min ...bring to a boil.
now add sugar stir occasionally .a .cook till done.
This one is for my friend and blogger Richa (Ambrosia = beautiful blog with Yummy recipes) :)!

pls visit for version 1.



Thursday, April 14, 2011

stuffed whole wheat flour chapati {meethi roti}

Today is bisua(mesh sankranthi). the main ingredient for the recipe to be eaten on this day is (roasted gram flour)sattu and raw mango.
I tried  sattu with some variation.and the result was ymmy:).
here is my recipe:                                                       
Ingredients to make about 6:                          
for dough:

2.5 cups whole wheat flour
1/4 tsp turmeric
1 tbsp pure ghee 
1 cup water
For stuffing:
1 cup roasted gram flour(sattu)
1 cup grated coconut(nariyal)
1 cup grated jaggery(gud)
6 tsp pure ghee
Method : 
Mix flour,turmeric,ghee  and sufficient water to make soft dough. After resting for 1/2 hours, knead  very well. Divide the dough into 6 balls.

For stuffing:
dry roast coconut till good aroma comes then add sattu,and jaggery  .mix well until all the ingredients cone together into one  mass.cool  it lightly and make small balls.


 Now flatten one ball of dough with your hand place small size sattu balls  on it and again make it into ball..Seal the edges completely .Flatten this ball and roll into a desired circle.do the same with all balls.  heat the non stick  griddle (tawa). place it and  cook over low heat,spoon 1 tsp ghee. Turn it again.Cook both sides till golden brown. 
Serve  hot. 

For sugar stuffed roti /chapati see here
This is going to Fast food not fat food of Priya's now serving.




This is part of "Design a menu" check here.  







Tuesday, April 12, 2011

Jack fruit balls with dry fruits gravy

 आज राम नवमी है .राम जी का जन्मदिन.कुछ ख़ास  हो जाये लेकिन कुछ कलाकारी के साथ .इसलिए  कटहल के साथ कुछ अलग करना चाहती थी लेकिन  क्या ?
फिर कुछ -कुछ मनं में आता चला गया और मैं बनाते चली गयी. और जो निष्कर्ष जो रिजल्ट जो  बना वो वाकई लाजवाब बना .R ने कहा अगर आज सन्डे होता तो मैं और खाने वाला था ! :)
 कभी मन हो ,मौका हो तो जरूर बनाइये !
Here is my Recipe:

Ingredients :
For balls:
4 cup jack fruit
2 tbsp besan(gram flour) 
salt to taste
1/4 tsp turmeric
2 tsp vinegar
oil to fry

For gravy:
10 kaju
10 kismish
5 almond
1 tsp poppy seeds
2 tomatoes
2 cup amul gold milk
1 tsp grated ginger
2  chillies
1 cinnamon stick
2 black cardamom

1/2 tsp cumin seeds
1 pinch asafoetida
1/2 tsp haldi (turmeric)
salt to taste

Method:
for dumplings:
wash,cut,boil and grind the jack fruits.now mix all the ingredients except oil without water.make small balls .heat oil in a non stick pan .fry all the ball till done.dont over fry.remove from oil.

for gravy:
grind all the ingredients to make a fine paste.
heat  1 tbsp oil in a wok.splutter cumin,add asafoetida.add the paste,turmeric,salt.saute and cook for 5 min on low heat add 1-2 cup of water cook for another 5 min.now add the balls and remove from fire,
enjoy with rice ,roti.

Its really delicious .unable to add picture of the recipe :( .

sending this  to Charita and Aarnavi's  C for Colourful Currys
                                                

Monday, April 11, 2011

healthy veggie soup(bottle gourd spinach soup)


Eating healthy soup can improve our digestive flow, as well as helping to dramatically lower  calorie intake :).                                                                          


Ingredients: 1 tsp Garlic crushed 

1 tbsp Butter  

2 Cup bottle gourd (diced) 

 1 large Potato (diced)  

1 cup Tomato Sauce.

1 onion diced 

1 bunch baby Spinach (washed and chopped)  

1 tsp black pepper corn
2Bay leaves
White Pepper Powder to taste 
1 tsp corn flour
Salt to taste

Soya sauce to taste
Method:

Cook bottle gourd, potato, onion, spinach , pepper corn ,bay leaves with 5 cup of water, till soft. then remove bay leaves, reserve the water and put in a blender to make a fine puree .
Now heat butter in a  deep pan add the puree sauté for 2 minutes. Add reserved water. boil  and reduce the stock to reach the desired consistency. add white pepper powder,corn flour dissolved little water.add salt to taste. Garnish with soya sauce ,serve piping hot.


                                                                           This is part of Design a menu check here .



 




Bhindi bhaja

Ingredients:
bhindi/okra(small size)-8                                                                  
oil to deep fry
salt to taste
turmeric powder-1/2 tsp
rice(soak for an hour) 1 cup
garlic  - 7-8
dry red chilly  - 2
filling
sauf powder- 1tbsp
roasted sesame powder-1 tbsp
roasted peanut powder-2 tbsp
salt
red chilly powder to taste
dried mango powder (amchoor)-1 tsp

Method:
Wash okras and make them dry.make slit in all the okras lengthwise from cap to bottom.don't remove the caps.
place the cut okras in microwave plate  and microwave for 4 min or till done.
rest it to cool.now fill the filling very carefully so that it doesn't come out from the bhindis/okras.
Now grind soaked rice with garlic ,red chilly and salt to make a thick batter.In this batter marinade all the stuffed bhindis/okras for 5 min.
Now heat oil in non stick pan for deep fry.now deep fry all the marinated bhindis till golden brown.
serve hot.

This is also part of "Design a menu" check here



bottle gourd raita

Ingredients:
1 cup washed,chopped and boiled bottle gourd along with salt and turmeric
2 cup curd
 1/2 tsp black salt
1/4 tsp red chilly powder
1/4 tsp black pepper powder
1 tbsp black mustard paste


method:
mix all the ingredients very well.

This is also part of "Design A Menu" check here .

Rice

Ingredients:                                                                                
rice-2 cup(washed and soaked for 5 min)
water-3 cup
2 tsp sugar
8-9 cashew nuts
9-10 raisins
1/4 tsp green cardamom powder
1 stick cinnamon
1 tsp pure ghee
method:
      Heat ghee in a pressure pan add sugar when the sugar turns brown add water then add all the ingredients close the lid and cook for 1 whistle.
This is part of Design A Menu check here.


Apple-Banana Milk shake


Ingredients:

1 cup chopped apple


1 cup chopped banana
2 cup milk
2 tsp sugar
5-6 ice cubes
2 tsp honey
Direction:
Combine all ingredients in blender container. Cover and blend until smooth and creamy.
This is part of Design a menu check here.

arhar dal with kathal {pigeon beans with jackfruit}

Today is Chaitra Durgashtami  and was not in mood to cook veggie with onion and garlic .so i tried dal with jack fruit.The flesh of the jack fruit is starchy, fibrous and is a source of dietary fiber.pigeon beans contain high levels of protein and the important amino acidsmethioninelysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food. . here is my recipe:

Ingredients:
4 cup chopped kathal( baby jack fruit without seeds)
1 cup arhar(toor) dal
1/2 tsp turmeric powder
3 chopped tomatoes
1 tsp grated ginger
salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1/4 tsp kitchen king powder
1 tsp oil
1pinch asafoetida
1 tsp cumin seeds

Method:
                Pressure cook dal with kathal,turmeric powder,salt and all powders except garam masala.cook for 3-4 whistle or till done.

                Heat  oil in a pan when hot add cumin seeds when splutter add asafoetida ,then add chopped tomatoes and grated ginger ,a pinch of turmeric,salt saute for a min.add cooked dal-kathal.mix very well .add garam masala simmer the flame and close the lid for 10-12 minutes.

serve with rice .   its really delicious and mouth watering.
this is part of "Design a menu" check here..

Also going to  cooking with whole food toor dal/pigeon beans  and Kiran's announcement page.....

sending this recipe to  Charita's and Aarnavi's "C for Colourful Currys" 












This is going to  For the love of cricket and legume  and Susan’s MLAA







Thursday, April 7, 2011

Easy Milkshake



 Ingredients:
2 cup  milk
2 tbsp orange squash
2 tsp sugar
6 ice cubes
preparation:
Combine all ingredients in blender container. Cover and blend until smooth and creamy.Makes 2  servings.

Monday, April 4, 2011

Nivedita's Kitchen ::"Only Original Recipes" - Event Round Up


Nivedita's Kitchen: 'Only' Original Recipes - Event Round Up

This is the Roundup for  "Only Original Recipes".

visit niveditaskitchen  for so many new recipes.

Saturday, April 2, 2011

panch foran

ingredients:
jeera(cumin seeds)
saunf (fennel seeds)
sarson(mustard seeds)
methi(fenugreek seeds)
mangraila(onion seeds)

mix all the ingredients very well and store in air tight jar.panch- foran is used in tempering veggies and dals
.

Tuesday, March 29, 2011

chilli chhole{chilli chick pea }



Ingredients:
Chick pea (chhole)(kabuli chana) - 100 g 
curd- 4 tbsp
Corn flour - 4 tbsp
Garlic paste – 1 tbsp
Garlic chopped-1 tbsp
Onion finely diced – 1
ginger paste – 1 tbsp
ginger chopped-1tbsp
Green chilly - 3 length wise
Corn flour    - 1 tsp added with half cup of water

Salt - To taste
Oil - To fry
Vinegar - 1 tsp
Soya sauce – 1  tsp
tomato sauce -1tbsp
chilly sauce-1 tsp Green Capsicum finely diced - 1 

Preparation :
 soak peas for 5-6 hrs. then pressure cook chick peas till soft.
take curd in a bowl. add  1and 1/2  tbsp corn flour,ginger-garlic paste salt,soya sauce.mix very well. keep this mixture in fridge for 2-3 hrs.
Then heat oil in a pan, and fry the  chickpeas .
Keep the fried chickpeas aside.   
Now take a pan, add tomato sauce then chilli and then soya sauce 1 by 1 ..stir in between. Then add the chopped ginger and garlic[reserve half ginger+garlic for garnishing ] and stir till the raw smell disappears. Then add the diced onion and stir for 2 mins.  Add the green chillies and the capsicums and fry till the capsicums are soft.Then add corn flour added with water and 1 tsp of vinegar and allow it to boil for 5 mins.
when the sauce becomes  thinker. add   chick peas  .adjust salt. garnish with remaining  chopped ginger+garlic. Mix  very well. serve with rice or roti or puri..

Low Cal chaat

The source of my recipe is my Mom. every tuesday i'll try to add all her recipes.:)

Ingredients
5 cups puffed rice
2 finely chopped onion
2 finely chopped tomato
1 finely chopped cucumber
1 finely chopped  gajar
1  cup pomegranate seeds
1 cup green pea
1 cup roasted peanuts
1 tbsp. coriander finely chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1 tbsp tomato sauce
1  tsp. crushed roasted cumin
1  cup crushed  microwaved cornflakes
1 tbsp lemon juice
salt to taste
Method
Put all other ingredients in a large deep bowl.
Toss with hand till well blended.
Put in individual serving bowls.garnish with bhujia.
Serve immediately, and do not allow to get soggy.



Sending this recipe to Priya's bookmarked recipes