Wednesday, 31 October 2012

Tomato Sev

Tomato Sev


Tomato Sev



Ingredients:


2 cups gram flour
Pinch asafoetida  
1 tsp red chili powder  
1/2 cup tomato puree  
Oil for deep frying
Salt to taste

Method:



1. Sieve gram flour, add asafoetida, red chili powder, salt & mix well.

2. Knead a semi-soft dough using  tomato puree ,add little water if required.

3. Divide  dough into small portions.

4. Heat oil in a pan , place a portion of dough into sev maker to which a medium-holed
    plate has been attached.

5. Press out sev into hot oil a little a time. Fry sev till light pink in color.

6. Drain on paper & store in an airtight container once it cool down.

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Monday, 29 October 2012

Khoya Burfi

Khoya Burfi

Khoya Burfi


Khoya Burfi





Ingredients:


 250 g khoya
50 g powdred sugar
1 tsp cardamom powder
10-12 almond chopped
10-12 pistachios chopped
1 tsp ghee for greasing


Method:


1.Grate or crumble khoya.

2 Heat it in pan a for 4-5 mins.

3. Now add sugar,cardamom powder & cook for another 5-6 mins or till become thick.

4. Grease a tray & pour khoya mixture in it. Level it with a greased spoon or bowl.

5.Garnish with chopped almond, pistachio & allow it to cool.

6.Cut into desired shape & serve.



Khoya Burfi



Sunday, 28 October 2012

Coconut Laddu

Coconut Laddu
(Nariyal)

Coconut Laddu



Coconut Laddu



Ingredients:


150 g desiccated coconut (dry nariyal powder)
50 g khoya 
75 g powdered sugar 
1/2 tsp cardamom powder
3-4 chopped almond


Method:


1. Heat khoya in a pan for 3-4 mins & keep it cool for some time.

2. Now mix 100 g desiccated coconut,khoya,sugar, cardamom powder.

3.Divide the mixture into equal portions.

4. Shape each part into balls & roll in the remaining desiccated coconut.

5. Garnish with chopped almond,tasty & delicious coconut laddus are ready to serve.


Coconut Laddu



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Saturday, 27 October 2012

Palak Sev

Palak Sev
(Spinach)

Palak Sev



Ingredients:


1 cup gram flour 
1 tbsp oil
1 bunch spinach 
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp asafoetida
Oil for deep-frying
Salt to taste


Method:


1. Combine gram flour, oil, asafoetida, turmeric powder, red chilly powder, salt &  mix well.  
    
  
2. Wash spinach leaves thoroughly. Boil them. Add a pinch of salt & blend the cooked spinach
    leaves to a fine paste.

3. Add this paste to  gram flour mix & knead the dough, keep aside for some time.

4. Heat oil in a kadai.

5. Fill the dough into a sev machine "press" & press out thin strands into hot oil.

6. Deep fry on a slow flame till crisp.

7. Cool & store in an air-tight container.




Thursday, 25 October 2012

Jalebi

Jalebi

Jalebi


Jalebi




Ingredients:


1 cup maida (refined flour)
1/2 cup yogurt
3 cups sugar
1 tbsp milk
1/2 tsp saffron 
1/4th tsp baking powder
1/2 tsp green cardamom  powder
11/2 tbsp kewra water 
Ghee for deep-frying
Water as required



Method:



1. In a large bowl, whisk refined flour, yogurt, baking powder, sufficient water to a smooth & 
    pouring consistency batter.

2. Cover, keep in a warm place to ferment for 24 hours. Beat the batter with your hands again 
    for 15 minutes, add half of saffron & mix well.

3. Cook sugar syrup with 2 cups water in a deep non-stick pan on high heat, stirring  
     c
ontinuously, till the sugar dissolves.

4. Add milk & when the scum rises to the top, collect it with a ladle & discard. Add 
    saffron, cardamom powder & cook, stirring till the syrup reaches one string consistency.

5. Add kewra water . Keep the syrup warm.

6. Heat sufficient ghee in a kadai on medium heat.

7. Pour some batter onto a jalebi cloth, gather the edges & make a tight potli.

8. Squeeze round spirals into the hot ghee & deep fry, turning them over gently a few times, till 
    they are evenly golden & crisp.

9. Drain from the kadhai on kitchen paper & soak in sugar syrup for 10-15 mins

10. Take them out of the syrup & serve hot. 


Jalebi


Wednesday, 24 October 2012

Mix Dal Pakora

Mix Dal Pakora

Mix Dal Pakora


Mix Dal Pakora


Ingredients:


1 cup channa dal
1/2 cup moong dal
1/4 cup urad dal
1-2 tbsp rice flour
2 tsp coriander powder
2 tsp cummin seeds
1 tsp ginger-garlic paste
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 cup grated carrot 
2 tbsp coriander leaves chopped 
3-4 green chilies chopped
Oil to deep fry
Salt to taste


Method:


1. Wash dals & soak them separately.

2. Remove water & grind all dals in a coarse paste. 

3. Add red chili powder, turmeric powder, cumin seeds, coriander
     powder, salt,green chilies, ginger-garlic paste, grated carrot,
     coriander leaves to it & mix well.

4. Heat oil in a pan & drop small balls like pakodas in preheated oil
    & fry them till golden brown .

5. Serve hot with tomato ketch up/ green chutney.


Mix Dal Pakora


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Tuesday, 23 October 2012

Aloo Raita

Aloo Raita
(Potato)


Aloo Raita


Aloo Raita

Ingredients:


2 cup yogurt
2-3 potatoes boiled peeled & chopped
1-2 green chili chopped
1/4 tsp red chili powder
1/2 tsp cumin seed powder
1 tsp chopped coriander leaves
1 tsp sugar
Salt to taste


Method:


1. Beat Yogurt till smooth & thick.

2. Add sugar, salt, red chili powder, green chili, cumin powder & stir till sugar
    dissolves.

3. Add potato & mix well.

4. Garnish with coriander leaves, red chili powder, cumin powder.

5. Serve cold.



Aloo Raita




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Wednesday, 17 October 2012

Singhara Pakoda

Singhara Pakoda
(Water Chestnut)

Singhara Pakoda


Singhara Pakoda



Ingredients:


1 cup singhara (water chestnut) flour
1/4 cup rajgira flour
2 potato boiled, peeled & mashed
1 tbsp peanuts 
1/2 tsp cumin seeds
3-4 green chilies chopped
oil for frying
Rock salt to taste

Method:


1. Roast peanuts in a pan, peel off the skin, grind & make a fine powder.

2. Mix well mashed potatoes, singhara flour,rajgira flour, chopped green chilies,
    cumin seeds,peanut powder & 
rock salt.

3. Make a thick batter by adding enough water.

4. Heat oil in a  pan.deep fry pakodas on medium flame till they turn golden brown.

5. Remove pakodas on kitchen napkin.

6. Serve hot with plain yogurt or green chutney. 

Sunday, 14 October 2012

Bread Raita

Bread Raita

Bread Raita

Bread Raita


Ingredients:


2 cups yogurt
3 slices of bread 
1-2 green chilies chopped
1/2 tsp roasted cumin powder 
1/4 tsp red chili powder
1 tbsp coriander leaves chopped
Salt to taste 

Method:


1. Remove the sides of  bread & cut them into desired shape.I have cut them into diamond
    shape.

2. Now toast the bread in a toaster or on a griddle.

3. Take yogurt, in a bow, beat it well & add cumin powder, green chilies, salt, coriander
    leaves & mix well.

4. Just before serving raita add  toast bread. 

5. Garnish with cumin powder, red chili powder & coriander leaves.


Bread Raita


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Friday, 12 October 2012

Mix Veg Raita

Mix Veg Raita

Mix Veg Raita


Mix Veg Raita

Ingredients:


2 cups fresh yogurt
1/2 onion finely chopped
1 tomato finely chopped 
1 cucumber peeled, grated
1 carrot chopped
1-2 green chili chopped
1 tbsp fresh coriander leaves
1 tsp cumin seeds powder 
1 pinch of red chili powder
1 tsp sugar
Salt to taste


Method:


1. Whisk  yogurt in a big bowl until smooth.

2. Add sugar,salt,cumin seeds powder,red chili powder & mix well.

3. Add all the vegetables & mix well.

4. Garnish with coriander leaves, red chili powder, cumin seeds powder.

5. Keep in the refrigerator & serve chill.


Mix Veg Raita


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Thursday, 11 October 2012

Mint Raita

Mint Raita
(pudina)

Mint Raita


Mint Raita

Ingredients:


1/4 cup mint leaves chopped
1 cup yogurt 
1 green chilies,chopped
1/4 tsp  red chili powder
1/4 tsp cumin seeds powder
1 tsp sugar
Salt to taste

Method:


1. Take yogurt  in a big bowl, beat it well until smooth.

2. Add sugar, salt and stir till sugar dissolves.

3.Now add chili powder,cumin seeds powder,mint leaves and mix well

4. Keep in refrigerator for 10-15 mins , garnish with red chili powder, cumin powder,mint leaves
    & serve.

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