Recipe for Today

Khoya

2007-04-10T19:00:00.000-09:00

This milk based product is very essential in making many of the Indian sweets. This ingredient is easily available in India. It is very easy to make many Indian sweets if this is available. Make ahead of time for ease of use.

2 Cups Ricotta cheese
2 tablespoon Butter
3 cups of Carnation Dry Milk powder

Heat a non-stick pan. Add the ricotta cheese, cook it for about 10 minutes. Add the butter and milk powder.

Keep on stirring constantly, until it reaches a thick consistency. ("Khoya" consistency) , about 7 to 8 minutes on medium heat.

It will be ready to use for your favorite recipes.

Peshawari Chana

2006-10-08T08:54:00.000-09:00

Ingredinets:-

Kabuli chana 200 gms.
Chopped onion 1 ½ cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Bay leaf 1 no.
Chopped tomato ¾ cup
Red chili powder 1 tbsp.
Coriander powder 2 tbsps.
Oil 3 tbsps.
Green chili 2 no.
Cumin powder 1 tsp.
Garam Masala powder 2 tsps.
Anardana powder 2 tsps.
Salt To taste

Method

1. Soak Kabuli chana in 5 cups of water overnight.
2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the
chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the
chana. Boil chana until soft and dark in color. Strain and keep aside.
3. Heat oil in a Kadhai. Add bayleaf and chopped onion. Cook until onions are
golden brown in color.
4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise.
Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander
powder and cumin powder. Cook for 10 minutes.
5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water.
Cook on a medium flame for 8-10 minutes.
6. Add Garam Masala Powder and salt. Mix well and serve hot.

Tomato Omelet:

2006-09-05T19:31:00.000-09:00

Ingredients:

2 tomatoes,
2-3 chilies (green)
ginger-garlic paste
besan approx. 1 cup
coriander leaves,
salt
cumin seeds

Method:

1 Chop tomatoes finely.

2 Mix ginger-garlic paste, tomatoes, besan, cumin seeds, coriander leaves.

3 Add some water to make a batter This batter should be little thick.

4 Heat griddle and put some oil on it. Spread the batter on the hot griddle. and allow to cook for some time. Turn and fry another side.

5. Serve with any chutney.
(Makes about 7-8 omlettes.)

Doodhi Halwa

2006-08-30T10:13:00.000-09:00

Ingredients:

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method

Wash, peel gourd and scrape out seeds.Grate it finely.
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Onion Bhajji (Pakodas)

2006-07-07T18:30:00.000-09:00

Ingredients:

2 medium onions
1 cup chickpea flour (besan)
1/4 cup minced cilantro
3-4 minced green chillies
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriander powder
salt to taste
Oil for deep-frying

Method:

1. Peel the onions, halve them and slice them thinly (using a mandoline if you own one, or a sharp knife).
2. Mix salt into the onions and leave them for 10 minutes. This softens the onions and brings out their juices.
3. Add the rest of the ingredients (except oil) into the onions, add a little water to make a thick batter.
4. Heat the oil and add teaspoons of batter into the oil, fry till bhajjis are golden. Drain on paper towels.

Serve hot with tamarind chutney or mint chutney or even ketchup!

Misal Pav

2006-07-05T20:56:00.000-09:00

Ingredients

Moong Sprouts
Peas (vatana sprouts)
Kidney Beans
Potatoes
Chopped onions
Corainder
Farsan
Garam Masala
Red Chilli Powder
Salt
Garlic
Ginger
Lemon juice
Oil
Water
Bread

Method

Boil the sprouts till they are tender but they should not open up
Boil potatoes
Make a paste using red chilly powder, garam masala, salt and lemon juice
Put oil in a pan and heat it. Add ginger and garlic pieces to it. (if u are lazy to add pieces and have ginger garlic paste at home, use that). Stir for a minute
Add the masala paste. Mix well and add potatoes
Stir hard.
Add the sprouts
Add more water
Simmer till oil forms layer on top
Add salt and lemon juice as per the taste preference
Add farsan, onions and coriander on top of it
Serve hot with Pav

Some tips:

You can make 'rassa (gravy)' without the potatoes and sprouts. This is used to pour in the misal if someone prefers watery misal without too much of farsan.

Dal Fry

2006-06-29T09:15:00.000-09:00

Ingredients

Mustard seeds - 3/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves, 1 sprig
Ghee - 1 and 1/2 tbsp
Tomato - 1 medium, diced
Onion - 1 small cut thin and long
Trumeric - pinch
Salt to taste
Chillies - 2 small
Coriander leaves for decorating.
1/2 cup Toor Dal, washed

Method:

1. Presure cook dal for 12-15 mins and keep aside for cooling.
2. On a pan, keep the ghee for heating and add mustard seeds and let it splutter. Add the cumin and curry leaves and leave that for a few seconds.
3. Add the onion and chillies and fry till it onion is brown and then add the tomato pieces and fry that till tender. Add turmeric powder and fry for a few more seconds. When done, add the dal (smash it a bit first if you want) ,salt and water as necessary and leave it for some time on simmer.
4. Decorate with corriander leaves.

A very very simple form of Dal Fry but goes well with Rice and Pappads!

Note: For those who microwave their dal, do that and blend in a blender/mixie a bit if you want the dal smooth.

Sabudana khichdi Recipe

2006-05-04T14:40:00.000-09:00

Ingredients

2 cup sago (tapioca),
1 potato,
3-4 green chilies,
1 teaspoon lemon juice (optional),
1 small piece ginger (optional),
1/2 cup peanut powder,
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon cumin seeds,
coconut and coriander leaves for garnishing.

Method

1. Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).

2. Now add peanut powder, salt, sugar and lemon juice and mix.

3. Cut green chilies into small pieces and grate ginger.

4. Heat oil or ghee in a pan.

6. Add cumin seeds, potato pieces and chilies.

7. As soon as potatoes are tender, add sago and stir.

8. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.

9. Garnish with coconut and coriander leaves. Serve hot.

Tip:

As mentioned above in step 2, add all the ingredients to the soaked sago before cooking.

While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.

Variation: Try something different, yet tasty by adding grated boiled potato instead of the chopped one.

Old Fashioned Chocolate Milkshake Recipe

2006-04-17T15:21:00.000-09:00

s there any drink more delicious to chocolate lovers than a tall glass of frosty chocolate milk?

How about a chocolate milkshake?

Chocolate milkshakes are easy to make and you can control how much chocolate syrup and ice cream you use – and best of all, you decide the quality of ingredients that go into your glass of chocolate heaven.

Here’s a quick and easy chocolate milkshake recipe:

Old Fashioned Chocolate Milkshake

* 1 cup chocolate or vanilla ice cream
* ½ cup whole milk
* 3 – 4 tablespoons chocolate syrup

Directions

Put all the ingredients a blender.

Blend until smooth.

Enjoy!

Grape Milk Shake Recipe

2006-04-17T15:17:00.000-09:00

Ingredients :

1 cup Black grapes washed & cleaned
1/2 cup Sugar
1 cup Water
250 ml Milk well chilled
2 scoop vanilla or black currant, (optional) (2 to 3) icecream

Method :

Add 1/2 cup water to each, grapes and sugar, separately.
Boil grapes for 3-4 minutes, or till soft. Cool.
Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency) Blend grapes till smooth, sieve.
Add to sugar syrup, boil and simmer further for 5 minutes.
Cool very well.
Just before serving, blend grape concentrate and milk till frothy.
Pour into transparent glasses.
Top with a scoop of vanilla or black currant icecream if desired.
Serve immediately.
Making time: 30 minutes
Makes: 3 medium glasses
Shelflife:
grape concentrate: 2-3 days refrigerated
milk shake: best fresh

Aloo Gobi Mutter Recipe

2006-04-10T14:56:00.000-09:00

Preparation Time : 15

Cooking Time : 30

Serves / Makes : 3

Ingredients

1 Small Size Cauliflower
2 boiled Potatoes Medium sized .
1 medium sized tomato
Peas 1 tea cup
Cooking Oil 3 tablespoon
Jeera 1 teaspoon
Methi seeds 1/2 teaspoon
Turmeric powder 1 teaspoon
Chilly powder 1 teaspoon
Coriander seed Powder 1/2 teaspoon
Salt As per taste
Sugar 1 table spoon
Coriander(Finely Chopped) 3 tablespoon

Method

Heat oil in a kadhai
Add jeera ....
After a minute add the Methi seeds .
Add Cauliflower florets .
Shallow fry them in the oil for 3-4 minutes .
Add peas and fry for few minutes stirring occasionally .
Meanwhile , Peal the potatoes and cut them in medium sized Pieces .
Add the potatoes .
Now add Turmeric powder , Chilly powder , Coriander seed powder and mix well .
Cover it with a tight fitting lid and cook on a low flame for 5 - 7 minutes or till the cauliflower is soft .
Deseed the tomato and cut into fine pieces .
Add them in to the kadhai ....
Add salt as per taste and a spoon of Sugar .
Cover it and cook for 5 minutes .
Garnish with Coriander .

User Comments & Tips

Tastes great with Garam Phulkas .

Tips :

Boil 2 potatoes whenever rice is cooked in the cooker . Comes in Handy for Quick Bhajis for tiffins in the morning .

Green Palak Paratha Recipe

2006-04-10T09:11:00.000-09:00

Ingredients

3 Cups Of Wheat Flour
2 TeaSpoon of Besan (Gram Flour)
1/2 Pack of Spinach (Palak), Washed and Chopped
1 TeaSpoon of Red Chilli Powder
1/2 Cup Of Chopped Onions (Optional)
3 TeaSpoon Of Oil.
1/2 TeaSpoon of Garlic Paste,
1 TeaSpoon of Dhania-Jeera Powder (Cumin-Corriander Powder).
3-4 Green Chillies.
Turmeric Powder, Hing Powder (Optional),
1 TeaSpoon of Seasom Seeds (Til),
Salt.

Method :

Mix the Spinach with Green Chillies and chopped Onion (Optional). Put them in the blender adding a very little bit of water, just to make sure that they mix well. Blend it till it forms a paste.
Add Wheat Flour, Besan, Salt, Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Seasom Seeds, Garlic Paste and heated oil to the above prepared Paste. Knead it by adding warm water (if required) and prepare a dough. By mixing Spinach in the form of Paste with the Flour imparts the lovely green color.
Let the dough set for about an hour.
Make 10 balls of the same size from it.
Roll them into round Parathas (little thicker than chapati) with a rolling pin.
Put these Parathas on the preheated pan and roast them by applying oil/butter on both sides.
Serve these 'Green Palak Parathas' with Red Tomato Chutney/ Pickle/ Curd.

Note:

To make 'Green Palak Pooris' use the same method to make a dough, prepare small balls, roll them and then deep fry in oil. Happy Cooking.

Ragda Patis Recipe

2006-04-08T15:13:00.000-09:00

Ingredients For Ragda

1 cup Dried white peas(Chole)
2 Potato
2 Tomato
2 Onion
2Tea spoon Green chili paste
1 Tea spoon Ginger paste
1 Tea spoon Garlic paste
1/2 Tea spoon Turmeric Powder
1/4 Tea spoon Garam Masala powder
1 Tea spoon Cumin seed powder
1 Tea spoon Coriander powder
Salt to taste
2 Tablespoon oil

Ingredients for Patis

6 No. Boiled potato
1 Tablespoon green chili paste
1 Teaspoon Cumin powder
2 Teaspoon Lemon Juice
1 Tablespoon Green coriander
1/2 cup Bread Crumps
Salt to taste
Oil / Ghee for Patis Fry

For garnishing

Imli ki chatni
Salt
Red Chili Powder
Cumin powder
Chat masala
Finely chopped onion
Green Coriander

Curd

Method

For Ragda , keep Dried white peas(Chole) in water for 5-6 hours. After that cook the peas in pressure cooker till it get soft. Mash peas lightly by mixer.
Boil potatoes in their skin, until soft. I cook them in pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 8 minutes.

Cool, peel and mash potatoes.

Grind tomatoes into fine paste .

Chop the onion.

Heat 2-3 tbsps of oil and add the onion.Fry till it turns light brown.

Then add Green chili paste , Ginger paste ,Garlic paste ,Turmeric Powder ,Garam Masala powder ,Cumin seed powder ,Coriander powder , Salt & Tomato Puree. Fry for sometime.

Now add boiled Dried white peas(Chole) , Potato and water . Fry for 2-3 minutes.

For Patis, smash the boiled potato.

Add green chili paste ,Cumin powder ,Lemon Juice ,Green coriander ,Bread Crumps & Salt. Now make the patis from this mixture .

Put some oil on frying pan and Fry this patis .

Garnishing

Keep patis in serving dish . Add ragda on patis. Then add imli ki chutny, Curd, red chili powder, cumin powder, chopped onion , sev and green coriander.

Recipe for Mogar Ki Sabzi

2006-03-21T14:14:00.000-09:00

Ingredients

1 cup yellow dal (split skinned green gram)
1 tbsp. oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder Salt to taste
1/4 tsp. each mustard and cumin seeds
2-3 pinches asafoetida
1/2 lemon juice extracted
2-3 pinches garam masala
1 tsp. coriander leaves finely chopped (optional)
3/4 cup water

Method

Wash and soak dal in some water for 2 hours.

Mix chilli, dhania, turmeric, salt in 2 tbsp. water.

Heat oil in a heavy pan, add seeds, allow to splutter.

Add asafoetida and masala water.

Stir and cook for a minute.

Add drained dal, water, and cover.

Cook for 7-8 minutes or till dal is soft to press but not mushy.

Stir gently intermittently, not breaking dal.

Add lemon juice, garam masala and mix.

Allow most of water to evaporate once cooked.

Garnish with coriander if desired.

Serve hot with chapati, bhakari, etc.

Making time: 20 (excluding soaking time)
Makes: 4 servings
Shelflife: Best fresh but can be refrigerated and reused.

Ravyacha uttapa Recipe

2006-03-21T13:56:00.000-09:00

Ingredients

Rava(Fine sooji)-500gm
2 finely cut Onins
2 fnely cut Tomatos
11/2 cup buttermilk
11/2 cup water
5-6 chopped green chilies
1 tablespoon garlic paste
Salt (as per taste)
3 tablespoon chopped coriander
1/2 cup oil

Method

1.Mix Rava with water and buttermilk and keep aside for min 1/2 hour.

2.After 1/2 hour add all above the ingrediands in rava batter.

3.Heat the non-stick tava and pour oil on it.

4.Spread the batter evely over tava and cover it with lid.

5.When it turns to golden brown from bottom turn it mut now dont cover it.

6.Serve it hot with green chilli chutney

Baigan Bharta Recipe

2006-03-20T14:18:00.000-09:00

Ingredients

1 egg plant (brinjal) (should be fat and big)
1 big onion
3-4 green chillies
1 tablespoon fine cut ginger
2 small tomatoes
1/4 tsp red chilli powder
1/2 tsp haldi/turmeric powder
1 tsp dhania powder
salt to taste
oil & jeera for saute
green coriander to garnish

Method

If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well.

If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant.
When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency.
Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it.
When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it.
Heat it for 2-3 minutes. Add all the masalas.
Add the eggplant to it. Stir it well and crush the eggplant as much as possible.
Heat it for 5 minutes.
Garnish with coriander leaves and serve hot with Parathas/Rice.

Mutter Paneer (peas and cottage cheese) Recipe

2006-03-20T10:33:00.000-09:00

This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!

INGREDIENTS:

500 gms paneer cubed
200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps cream
Coriander leaves chopped fine to garnish

PREPARATION:

Grind onions into a fine paste in a food processor. Keep aside.
Next grind tomatoes into fine paste and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.

Sabudana vada Recipe

2006-03-16T08:27:00.000-09:00

Ingredients:

1 cup sago,
1/2 cup peanuts roasted (crushed coarsely),
1 potato (boiled, peeled and mashed),
7-8 green chillies (crushed),
Rock salt to taste, and
Oil to deep fry.

Method:

Wash sago thoroughly and drain excess water.
Soak it for 2-3 hours.
Add all ingredients to it except oil.
Mix well into a paste.
Keep the oil in a deep frying pan to heat.
Moist hands and make small flat.
Slide the rounds in the heated oil on medium flame.
Fry till they are crisp and light brown in color.
Drain them well using a sieve type ladle.
Makes about 10 vadas.
Serve with peanut chutney.

Chana ki Dal ke Vade Recipe

2006-03-02T16:53:00.000-09:00

Ingredients

1 cup Bengal gram dal

1/2 cup Tuvar (yellow lentils) dal

1/2 cup Urad (moong dal washed) dal

1/2 teaspoon Chopped ginger

3-4 nos. Green chilies

1 pinch Asafetida

4-5 nos. Curry leaves

6-7 tablespoons Oil

1/4 tsp. each of red chili powder, Coriander powder & Amchur (mango powder) powder

Salt according to taste

Serve with

Serve hot with ketchup or chutney.

Method

1.Wash and soak the dals for 2 hours. Grind to a coarse paste.
2.Mix in all the remaining ingredients.
3.Take a little bit of the mixture, shape into balls.
4.Slightly flatten them and deep fry in hot oil till golden brown in color.

Bhute ke Pakore Recipe

2006-03-02T16:51:00.000-09:00

Ingredients

6 tender corns cobs

1 tbsp. chopped coriander

3 green chilies, finely chopped

Salt according to taste

Oil for deep frying

Serve with

Eat hot with any of the Chutneys.

Method

1.Grate the corn cobs. Add the coriander, green chilies and salt and mix.
2.Heat the oil, drop a little mixture and deep fry until golden.
3.Repeat for the remaining mixture.

Tomato Omlet Recipe

2006-03-02T08:04:00.000-09:00

Contents:-

Tomatoes- 6
onions- 2
green chillies- 4
rice flour- 1 kg
cumin seeds - 1 spoon
salt to taste

Method:-

Rinse the Rice flour in water for about 2-3 hours.Cut Tomatoes, greenchillies into very fine pieces. Mix Riceflour,cumun seeds,finely cut pieces of tomatoes&chillies,salt with some water in a bowl until they get finely mixed up and appear like a dosa flour. Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour and spread it on the pan into a round shape.Turn it over so that both sides are cooked well and move it to a plate. Note: You can add vegetable slices to the tomato slices and make any vegetable omlet.

Dal Palak Recipe

2006-02-26T06:56:00.000-09:00

Ingredients

1 bunch/package of tender fresh spinach, washed (frozen doesn't taste as good)
A handful of split moong dal (with skin), picked and washed
1 medium onion chopped
A 1-inch piece of ginger julienned
4 cloves of garlic chopped
Salt, red chilli powder, coriander powder and garam masala

Method

Place the spinach and dal along with a cup of water and 1/2 tsp. of salt (can be adjusted later) in a pressure cooker. Pressure cook for 10 minutes.
When pressure drops, mash the mixture well with the back of a spoon or a potato masher (do not use a food processor). The mixture should have a creamy consistency with a little bit of water left in it.
Add a couple tablespoons cooking oil to a frying pan and fry the onions, garlic and ginger until golden. Lower the heat, add chili powder, coriander powder, garam masala, stir for a few seconds, then add the spinach mixture. Check the salt and add more if needed. Stir over medium heat until the spinach starts drying up a bit. It should end up being creamy but not too dry.
This is a wonderful dish to go with fresh roti (very healthy too). You can add green chilies if you like, just before you are finished cooking it.

Sambhar Recipe

2006-02-22T13:44:00.000-09:00

Ingredients

Toor Dal 1 cup
Carrots 2, chopped roughly approx. 1 inch size
Green chili 1, chopped
Okra 5, sliced lengthwise into 4
Egg plant (baby) , tubular type 3 small size, 1 inch cubes
Tomato 2, chopped coarsely
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves 8-10
Lemon/Lime juice 1 tsp
Tamarind 1 tsp soaked in water and crushed
Water 4-5 cups
Salt to taste
Spices
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafotida) powder 1/8 tsp
Black mustard seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Oil 3-5 Tablespoons

Method

Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure cook it for about 5 to 8 minutes after the pressure is reached. Heat the oil in a pot. Add the methi seeds, sauté till light brown. Remove the seeds and let them cool. Grind in a grinder to make powder. It is a good idea to make methi powder in advance and keep it in air tight bottle.

In a pot heat 2 tablespoons of oil on medium heat. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add the cooked toor daal and mix well. Add 2 cups of water. Boil for 10-15 mintes.

Idli Recipe

2006-02-22T13:43:00.000-09:00

Ingredients

Idli rava 2 1/2 cups
Urad dhal 1 cup

Method

Soak urad daal for about 3 hrs and at the same time mix the idli rava with water and let the consistency be thick. Later grind the urad daal till soft and fluffy and mix with the idli rava. Add salt to taste. Mix well.

Place the mixture in a warm place for 8-10 hours or overnight to let the mixture ferment. The mixture will rise. In winter, you can place it in oven (switched off). Grease the idli maker plates with the oil and fill with the idli batter. Steam, covered for about 10 minutes.

Note

Fermentation is the key step in making fluffy idlis. The softness of idlis (like sponge) depends on proper fermentation. After fermentation, the mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer.

if you do not have idli maker take a flat bottom wide pot. Pour 2 cups of water. Invert a round cake tin on the base of the skillet. Take another round cake tin, lightly grease it and fill it to a height of about half inch with the batter. Place this on top of the inverted cake tin. Steam for 8-10 minutes. Remove the idli, cut into smaller pieces and serve hot.

Idlis can be stored in the refrigerator. When required, microwave them for a few seconds to get idlis as good as freshly made and serve with hot sambhar.

Vegetable Pulav Recipe

2006-02-11T14:20:00.000-09:00

Ingredients :

Basmati Rice 1 cup
Mint 1/4 cup
Cilantro 1/2 cup
Onions 1 NO
Ginger 1'inch piece chopped finely
Garlic 1 NO
green Chillies/serrano pepper 4 nos
Coconut 2 tsp
Vegetables
(Carrots,beans,peas,cauliflowers)1 cup
Salt Acc to taste
Cinnamon 1 piece
Cloves 1 no
Bay leaf 2 Nos
Butter/Ghee/margarine 2 tbsp
water 2 cups
cashew 1/4 cup
Bread 4 slices

Method:

Soak The Basmati Rice in water for half an hour before
cooking. Wash & drain the rice.

Cut the carrots,beans lenght wise..wash peas & florets

Wash & dry the mint & Cilantro.
Blend Mint,cilantro,ginger,garlic,whole garam masala,
serranos.coconuts & half the Onion to a fine paste.

In a rice cooker or in a pan take some butter/ghee.
AS it starts melting add bay leaf & whole garam masala.
fry for a minute add the paste let it cook for a couple
of minutes.

Add the veges & fry for couple more minutes.
Add rice & salt.Fry it till all the rice is quoted
with ghee & spices. Add the water & cover the lid.

In a seperate pan add a little butter & fry the
cashew pieces & keep aside.

In the same pan fry the onions till it turns
translucent & brown.

Cut the bread it small cubes,deep fry them & keep
aside.

Garnish the rice with cashews,onions & bread
crotouns.

Serve hot with Yougurt salad of your choice.

Egg Bhurji Recipe

2006-02-08T15:54:00.000-09:00

Ingredients:

Eggs 6
Onions chopped 1 cup
Tomatoes chopped 3/4 cup
Green chilli chopped 2
Frozen/cooked green peas 1/4 cup
Garam masala powder 1/2 tsp.
Red chilli powder 1 tsp.
Ginger paste 1/4 tsp
Vegetable oil 3 tbsp.
Chopped coriander leaves
Salt to taste

Method:

1. Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2. Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3. Add tomatoes and cook until tender.
4. Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).

Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.

Bread Upma Recipe

2006-01-24T14:35:00.000-09:00

Ingredients

Bread slices - 15 -20
Onions - 2
Green chilies - 5 - 6 in number
Turmeric powder - 1 tsp
Heeng powder - 1 tsp
Jeera - ½ tsp
Mustard seeds - 1 tsp
Groundnut – 4 tbl sp
Sugar - ½ tsp
Salt - as per taste
Oil for frying
Coriander leaves & grated coconut for garnishing

How to proceed :

Make bread crumbs [usually gets done in the mixer], mix with salt to taste and keep aside.
Cut onions, green chilies and keep aside. Take oil in a frying pan, add mustard seeds, jeera seeds & groundnuts.
Once the nuts are light brown in color, add onion and chilies and fry them well.
Add turmeric, heeng & sugar. Add the bread crumbs and mix it well for 3 - 4 minutes.
Serve hot.

Garnish: Sprinkle the cut coriander leaves & grated coconut.

Variation: Leftover "chapatti’s" can also be used instead of bread. Rest of the ingredients & procedure remain the same.

Palak Paneer Recipe

2006-01-20T14:02:00.000-09:00

Ingredients :

Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.
Sugar 1/4 Tsp.
Oil 1 Tsp.

For Gravy :

Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO

For Garnish :

Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste

Method

Wash & drain the water from Spinach. Chop them coarsely.
In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.
Cool & grind them coarsely to Paste.
In the same pan heat the oil, fry onions till translucent. Add Garlic & fry briefly. mix all the spice powders & stir.
Add the Spinach Paste & let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top.

Aloo Tiki Recipe

2006-01-18T14:35:00.000-09:00

Contents:-

500 gm. potatoes
• 2 slices white bread, medium size
• 1 medium onion, peeled and quartered
• 2-3 green chillies, stalk removed
• 1 inch piece of ginger, peeled
• A small bunch of green coriander leaves finely chopped
• Salt to taste
• 1/2 tsp. Garam Masala
• 1 tsp. roast cumin powder
• 1 cup of oil for shallow frying

Instructions

1. Boil potatoes in their skin, until soft. I cook them in pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 8 minutes.
2. Cool, peel and mash potatoes. You can grate them coarsely. They do not need to be too smooth.
3. Chop finely or process onions, ginger, green chillies.
4. Chop bread slices finely in a food processor, to make crumbs. They should not be ground to a paste. Slightly 'rough texture' of ingredients adds to the taste.
5. Add crumbs, chopped coriander leaves, salt, garam masala and roast cumin powder to the boiled potatoes.
6. With oiled hands, divide it into 10-12 equal portions, roll them into balls and then flatten them into 'tikki' or burger shapes.
7. Heat 2-3 tbs. of oil in a heavy bottomed frying pan. I use a non-stick pan, and fry 3-4 tikkies at a time, on medium heat, until nicely brown and crisp on both side. You will need to add more oil for subsequent batches.
8. Take out and place on absorbent paper.
9. Serve hot, with Imli Chutney and Green Mango Chutney.

Clarified Butter(Ghee) Recipe

2006-01-17T12:22:00.000-09:00

Ghee obtained (approx.): 425 grams (about 17 oz.)

Cooking time (approx.): 12 minutes

Style: Indian

Ingredients

500 grams (about 20 oz.) white unsalted butter
a pinch of salt

Method

Put the butter along with the salt into a large deep microwave-safe bowl. Microwave covered partially on 80% power for about 10 minutes (stirring at regular intervals) or till the butter melts completely and bubbles start appearing.
Microwave on high (100%) power for about 2 minute(s) or till the a brown residue is left and it gives out a good aroma.
Cool, strain and bottle the ghee. Discard the residue. Refrigerate the bottled Ghee.

TIPS:

The secret to making good aromatic ghee lies in careful browning of the residue. The darker / browner the residue gets, the more aromatic the ghee will be.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

Paneer Masala Recipe

2006-01-11T13:55:00.000-09:00

Ingredients:

Paneer 250 grams
Water 2 cups
Tomatoes 3
Green cardamom powder 1/4 tsp.
Cloves 8
Black pepper powder 1 tsp.
Vegetable oil 3 tbsp.
Paste of ginger-garlic
& green chilli 1 tsp.
1 tsp.
Turmeric Powder 1/2 tsp.
Red chilli powder 1 tsp.
Cumin seeds 1 tsp.
Coriander leaves for decoration
Salt to taste

Method:

1. Grate the paneer.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Fry cloves, cumin seeds, ginger-garlic-green chilli paste.
5. Add cardamom powder, black pepper powder, chilli powder, salt, turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for 4-5 minutes more.
7. Add water and boil. Let it cook on medium heat till the gravy becomes thick.
8. Finally add the grated paneer. Do not cook for more than a minute after putting paneer. Remove from heat.

Paneer masala is ready to be served. Decorate with chopped green coriander leaves.

Mixed Vegetable Curry Recipe

2006-01-11T13:53:00.000-09:00

Ingredients:

Carrots, potatoes, french beans (cut into tiny cubes) 2
Canned corn 1/2 can
Peas 1/2 pack (frozen)
Onions(finely cut) 1 cup
Tomatoes 2-3
Cloves 2-3
Cinnamon 1 stick
Bay leaves 1-2
Ginger-garlic paste 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1 tsp.
Garam Masala Powder 1 tsp.
Mustard seeds as required
Cumin powder as required
Vegetable oil 4 tbsp.
Salt to taste
Coriander leaves chopped

Method:

1. Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2. Boil all the vegetables in a pressure cooker and set aside.
3. Heat oil in a pan.
4. Fry mustard, jeera, and all the spices.
5. Once mustard splatters, fry the onions till light brown.
6. Add tomato-onion paste and saute until oil separates.
7. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8. Add the vegetables and cook on low flame for 7 - 8 minutes.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.

Vegetable Cutlet Recipe

2006-01-08T14:27:00.000-09:00

Ingredients

2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Method

Made a thick batter with the water, flour, red chilli
powder, cumin, hing and salt.
Coat each vegetable piece with this batter and deep fry.
Serve with tomato ketchup.

Dal Makhani Recipe

2006-01-08T14:24:00.000-09:00

Ingredients

1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:

1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method

Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Preparation : 10 minutes
Cooking: 20 minutes (exc. the time for pressure cooking dal)

HOME MADE PANEER Recipe

2006-01-08T14:17:00.000-09:00

Ingredients

5 cups of whole milk
2 tsps vinegar

Method

Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a
tight knot.
When all the water is drained from the paneer,shape it into a
large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.

Bread Roll Recipe

2006-01-07T07:12:00.000-09:00

Contents

Bread- 15 slices
Oil

For Filling:

Cooked Vegetables- 2 cup (Peas, Cauliflower, Green pepper, Carrots, Cabbage, Beans, Beetroot)
Potatoes- 2 (boiled & mashed)
Onions- 2 (chopped)
Ginger, Garlic & Green Chili Paste- 2 tsp
Cilantro (chopped)
Red chili powder- 2 tsp
Garam masala powder- 1 tsp
Turmeric Powder-1/4 tsp
Salt
Lime juice- 2 tablespoons
Oil

Method

Heat oil in a pan and fry ginger, garlic & chili paste for few minutes add all the cooked vegetables and fry for 10 minutes. Then add red chili powder, turmeric powder, garam masala powder & salt and mix well.

Add lime juice and cilantro and remove from fire. Allow it to cool.

Remove the brown corners (Crusts) from the bread slices. Dip the bread slices in water one at a time, take this out from water immediatly and squeeze out the excess water. Keep the filling (1 tsp) inside this bread. Fold and seal the edges together with little water. Prepare all the rolls in the same manner. Refrigerate the rolls atleast for 2 hours.

Heat oil in a pan and deep fry few rolls at a time until brown. Repeat this until all the rolls are fried. Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.

Mango Lassi Recipe

2006-01-07T07:09:00.000-09:00

Contents

Plain yoghurt- 1 cup
Ripe mango- 3/4 cup (chopped)
Sugar- 2 tablespoons
Ice cubes- 4

Method

Blend all the ingredients in an electric blender. Serve cold.

Vegetable Cutlet Recipe

2006-01-07T07:05:00.000-09:00

Ingredients

Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.

Method

Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment

Bread Pudding Recipe

2006-01-06T16:43:00.000-09:00

Contents

4 slices Bread
1/2 cup Ghee
3 tablespoons Sugar
2 Cardamom pods
2 cups of Evaporated milk
Chopped Pistachio nuts

Method

Remove the brown corners of the bread. Cut the slices diagonally into half. Heat the ghee & fry the bread slices until golden brown. Drain on a paper towel.

In a heavy based pan heat evaporated milk & sugar over medium heat for 10 minutes. Remove from heat & mix crushed cardamom powder and saffron.

While serving pour this milk mixture over the bread slices and garnish with pistachios.

Raj Bogh Recipe

2006-01-06T16:40:00.000-09:00

Contents

Bread Slices = 6 (remove the brown corners & keep it aside)
Cooking Oil
Sugar Syrup
Shredded coconut
Cherries (or) whole Cashewnuts

Sugar Syrup :Mix sugar & water(1:1). Heat until it becomes a thick liquid.

Method

Heat the oil in a pan. Fry the bread slices until golden brown. Soak them in sugar syrup. After it absorbs the syrup, remove the slices from the sugar syrup. Cut them diagonally. Take a slice & place a spoon full of shredded coconut and press with another slice(just like sandwich). Garnish with a cherry (or) a cashewnut in each slice and its ready to serve.

Bread Jamun Recipe

2006-01-06T16:38:00.000-09:00

Contents

Brown corners of the bread
Sugar Syrup
Oil
Water

Sugar Syrup: Mix sugar & water(1:1). Heat until it becomes a thick liquid.

Method

Take the brown caorners of the bread and make it into a smooth dough with enough water. Make small balls from the dough. Heat oil in a deep curved pan & fry few bread balls at a time in medium flame till crisp & brown. Then put this fried ones in the sugar syrup. Serve after it absorbs the sugar syrup.

Quick Tomato Soup Recipe

2006-01-06T16:31:00.000-09:00

Serves: 4
Cooking time (approx.): 7 minutes
Style: Indian Vegetarian

Ingredients

4 cups tomato juice
2 teaspoon(s) cornflour dissolved in a little cold water
1 teaspoon(s) roasted cumin seed powder
1 teaspoon(s) ginger - garlic paste
1 tablespoon(s) milk
salt and freshly milled pepper.

Method

Combine all the ingredients except for milk in a microwave-safe deep bowl. Microwave on high (100%) power for about 4 minutes (stirring mid-way).
Add the milk and mix well. Microwave on high (100%) power for about 3 minutes. Season to taste with salt and freshly milled black pepper.

TIPS:

This soup can be made by pureeing fresh tomatoes. This would be time-consuming but worth the effort.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot with: croutons or bread sticks.

Gulgula Recipe

2006-01-06T08:17:00.000-09:00

Ingredients

100 gm: Wheat Flour
200 gm: Jaggery
5 gm: Fennel seeds
200 ml: Mustard Oil
1/4 tsp: Water as required
Sweet Spice Powder

Method

Soak and dissolve jaggery in hot water and cool it.
Make a paste of flour by adding jaggery and water.
Add fennel seed, sweet spice powder and mix well.
Heat the oil in a pan and put a spoonful of the mixture in the oil when it has heated up properly. Deep fry.

Vegetable Kolhapuri Recipe

2006-01-05T07:29:00.000-09:00

Ingredients

1 onion chopped
1 tomato chopped
1 potato boiled and chopped
1 capsicum chopped
1 carrot boiled and chopped
1 tbsp. peas boiled
2 tbsp. oil
1/4 tsp. cuminseeds
1/4 tsp. garam masala
1 tbsp. coriander chopped
salt to taste
1 tsp. lemon juice
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/2 tsp. tandoori powder 1 tsp. red chilli powder

Grind together:

1 onion
1/2" piece ginger
2 red chillies
3-4 garlic flakes
1 tomato
1 tsp. sugar

Method

Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender.
Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stirfry till oil separates.
Add salt, garam masala, and 1/2 cup water.
Allow to simmer for 2-3 minutes.
Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.

Garnish with chopped coriander, serve hot.
Making time: 20 minutes
Makes: 2-3 servings

Makki ki Roti Recipe

2006-01-04T09:47:00.000-09:00

Ingredients

2 cups Corn Flour (Makki ka atta)
Grated Radish and Salt ( optional)
Warm Water to knead

Instructions

For the Makki ki Roti, knead the makki (corn) ka atta with warm water just before cooking the rotis.
While kneading, add some grated radish and salt.
To roll it, put a square of polythene paper on the kitchen platform.
On this put a ball of the kneaded dough.
Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.
This roti is slightly thicker than the normal roti.
Remove the polythene cover and transfer the roti to a hot tava (skillet).
Cook on low heat, turning till both sides are roasted. Apply some ghee. Similarly, cook the other rotis.

Methi ka Thepla Recipe

2006-01-04T09:41:00.000-09:00

Ingredients

1 cup Wheat Flour
1 tsp Red Chilli Powder
1/2 tsp turmeric(haldi)
pinch of hing
1/2 bunch of methi leaves
1 tbsp ginger-garlic paste
1 tsp coriander-cumin seeds powder
2 Green-Chillies-crushed(or as per the spice required)
1 tsp ajwain or Cumin seeds(optional)
Salt to taste
Oil as needed

Instructions

Wash, clean and chop the methi leaves and keep aside.
Now the wheat flour in a flat vessel(paraat) or bowl.
Mix in it all the ingredients including the methi leaves and add 1 tsp oil in it.
Knead a dough of it and let it rest for 15 minutes.
Then make even size small balls of the dough.
Roll each of them separately with a rolling pin into a round shape.
Heat the Tava (griddle) and roast each of the rolled out theplas one by one.
First roast one side,turn it upside down. Then put 1/2 tsp oil on the turned side and again it upside down.
Now with the help of a wooden block or thick cotton cloth , press it lightly all over.Repeat on the back side too and then remove it.
Repeat this for all the balls and the theplas are ready.
Serve it hot with "chunda"(made of raw mango) or plain butter/ghee or any chutney.Dahi(curd) will also taste equally good with it.

MISSI ROTI RECIPE

2006-01-04T09:30:00.000-09:00

Ingredients for indian missi roti:

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

How To Make Missi Roti:

Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

Note:

It can also be cooked in an oven or tandoor.

Plain Dosa Recipe

2006-01-03T14:18:00.000-09:00

Ingredients

White gram dal 2 cups
Rice 4 cups
Fenugreek 1 tsp
Salt as per taste

Method

Grind the dal and rice separately with some water until it become a fine paste.
Add salt to it and mix well. keep it overnight for fermentation. (The flour should be little dilute than the idli flour so that dosa is made thinner.)
In a flat frying pan the flour is poured and spread into a thin round.
Pour little ghee on both sides of the dosas
When it turns golden brown it is ready to serve.
Masala Dosa can be made by keeping potato masala inside the Dosa.

Tips

The thinner and crispier the dosa, the better it tastes.

Upma Recipe

2006-01-03T14:16:00.000-09:00

Ingredients

Rava 2 cups
Chopped Onion (medium 2 pcs)
Chopped Green Chilly 3-4 pcs Crushed Ginger 1/2 inch
Curry leaves 2 tsp
Mustard seed 1/2 tsp
Ghee 2 tsp
Coriander leaves (small quantity)
Salt to taste

Method:

Heat the rava till it becomes mild brown.
Heat the ghee and fry the mustard seed.
Add chopped onion, chilly, ginger and coriander leaves to it and fry for 2 minutes.
Add 5 cups water and boil.
Add rava to the boiling water little by little stirring the water properly.
Cook until it is soft and thick.

Tips and Variations

You can experiment with the spices.
You can melt sticks of butter in place of Ghee (Ghee more traditional)

Instant Dosas Recipe

2006-01-03T14:11:00.000-09:00

Ingredients

2 cups plain flour (maida)
1 cup gram flour (besan)
1/2 tsp. soda bicarb
2 tbsp. curds
salt to taste
oil to shallow fry

Method

Sieve together flours, soda and salt.
Take in a large bowl, add curds.
Add enough water to make a batter.
The batter should coat the back of a spoon easily.
Heat griddle, pour a serving spoonful of batter.
Spread thinly with back of spoon.
Sprinkle 1 tsp. oil to shallow fry.
When crisp lift with spatula.
Serve hot with chutney

Makes: 10 - 12 dosas of 7" diameter
Shelflife: Dry ingredients may be premixed, rest instant.
Texture: Thin and crisp.

Muli Paratha Recipe

2006-01-03T09:12:00.000-09:00

Prepration Time : 10 min
Cooking Time : 15 min
Serves / Makes : 2

Ingredients

2 - med sized Raddish (muli)
1 cup wheat flour
1/2 tesp chilli pd
1/4 tesp turmeric pd
1/4 tesp cumin pd
1/2 tesp oil
a pinch hing pd (optional)
salt to taste
oil for frying

Method

1. Clean & grate raddish
2. Mix all the ingredients in a bowl and make a dough by adding water.
3. Roll out into thick rotis and cook on a tawa on both sides with oil until pink spots come on top.
4. Serve with curds & aachar of your choice.

User Comments & Tips

1. Add water slowly while making dough as raddish also tends to ooze out water.
2. These parathas can be made quickly as time for making muli stuffing and stuffing in dough is saved.

Savory Bread (Bread Upma) Recipe

2006-01-02T12:50:00.000-09:00

Serves: 4
Cooking time (approx.): 13 minutes
Style: North Indian

Ingredients

6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

Method

Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
Garnish with finely chopped coriander leaves.

Punjabi Samosa Recipe

2006-01-02T12:43:00.000-09:00

Serves: 4

Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian

For the samosa stuffing:

½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoons chopped coriander leaves

For the samosa pastry shell:

1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
Chillies can be increased or decreased as desired.
The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.

Green Peas Rice Recipe

2005-12-30T15:20:00.000-09:00

Serves: 4
Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian

Ingredients

4 tablespoons butter or ghee (clarified butter)
2 green chilli(es) slit
1" piece ginger grated
2" cinnamon stick
4 medium onions chopped
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 cup(s) shelled green peas
4½ cups water
salt to taste

Method

Microwave butter / ghee (clarified butter) in a microwave-safe large deep bowl on high (100%) power for about 30 seconds or till it melts.
Add green chilli(es), ginger, cinnamon and onions. Microwave uncovered on high (100%) power for about 3 minutes or till the onions are transparent (not brown).
Add the rice, green peas, water and salt. Mix well. Microvave covered on high (100%) power for about 12 minutes or till all water evaporates and the rice grains are tender but firm. Separate the rice grains with a fork lightly to fluff them up.

TIPS:

Frozen green peas can be used in place of fresh ones. Fresh green peas can be blanched in salted water and used as above. This will make the peas softer.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot with: Quick Okra (Jhatpat Bhindi) or curries of your choice.

Mixed veg-soya Recipe

2005-12-29T11:28:00.000-09:00

Preparation Time : 45 minutes
Cooking Time : 0 minutes
Serves / Makes : 5 persons

Ingredients:-

# 1cup soya minichunks
# 1 cup mixed boiled vegetables.(cauliflower,greenpeas, patato,carrot)
# 3 grated onions
# 3 grated tamatoes
# 1tbsp. crushed garlic
# 1tbsp. crushed ginger.
# 1/2 teasp.turmeric
# 1 teasp. redchilli pdr.
# 2teasp. garammasala
# 1teasp. dhania-jira
# salt to taste,4tbsp oil.
# 1tbsp cumin seeds.
# fresh chopped coriander.

Method:-

Soak the soya granules in milk for 45 minutes.
Heat oil in a nonstick pan, add cumin seeds.
As the seeds crackle, add the onions. Saute till brown.
Add ginger, garlic paste and fry for 2-3 minutes.
Add the dry masala powdersand saute for a minute.
Add the tamatoes and saute till oil floats on top.
Now add the mixed boiled vegetables, soya granules soaked in milk and little water.Add salt.
Cover and cook for 8-10 minutes.
Garnish with coriander and serve hot.

User Comments & Tips

note: soak the soya granules in just as much milk as it covers the surface.

Micro Bread Halwa Recipe

2005-12-28T13:14:00.000-09:00

Preparation Time : Nil
Cooking Time : 15 mtes
Serves / Makes : 4

Ingredients

5 slices bread
3 tbsp ghee
2 cups milk
1/2 cup sugar
1/2 tsp cardamom pdr
1/4 tsp saffron
1 tbsp chopped cashew
1 tbsp raisins

Method

Warm saffron and powder .
Break bread into tiny pieces , mix with ghee .
Micro Med for 3 mts and Micro Med Low for 5 mts, till crisp , stirring once or twice in between.
Add milk , Micro Med for 5 mts .
Remove , stir , add all other ingredients and Micro Low for 5 mts , stirring once in between .
Serve at room temperature.

User Comments & Tips

This is a very easy sweet which can be prepared in a jiffy when unexpected guests drop in.

Microwave Recipes :-Badam Kheer Recipe

2005-12-28T09:48:00.000-09:00

Preparation Time : 10 mtes
Cooking Time : 30 mtes
Serves / Makes : 4

Ingredients

Almonds 1/2 cup
Milk 5 cups
Sugar 3/4 cup
water 1 cup
Cardamom powder 1 tsp
Saffron a pinch

Method

In a small bowl take a cup of water , add the almonds and Micro Hi for 2
minutes.
Remove , cool , peel the almonds and grind in a liquidiser with 1 cup of
water to a smooth paste .
Warm the saffron and powder.
Boil milk on Micro Hi for 8 mts.
Remove , add almond paste , mix well.
Micro Med for 5 mts and then Micro Low for 10 mts stirring in between.
Remove , stir very well ,add sugar and spices , mix well and Micro Low for 10 mtes..
Cool and chill.
Garnish with chopped pistachios.

User Comments & Tips

The kheer can be made thicker or thinner by
increasing or decreasing the almonds as per
individual preference.

Carrot Halwa Recipe

2005-12-27T15:38:00.000-09:00

Ingredients:

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method :

Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Aloo-Bonda Recipe

2005-12-27T14:45:00.000-09:00

Ingredients:

Mashed potatoes 2 cups
Gram flour 1 cup
Chopped onions 1/2 cup
Chopped green chilli 1
Red chilli powder 1 tsp.
Turmeric powder 1/4 tsp.
Vegetable oil as required
Salt to taste

Method:

1. Mix mashed potatoes, chopped onions, chopped green chilli, 1/4 tsp. chilli powder, salt.
2. Make small balls of it.
3. Mix gram flour, red chilli powder, turmeric powder and salt.
4. Add enough water to make a thick batter.
5. Heat oil in a deep frying pan/ kadhai on high. (Oil should be enough so that all the balls dip well in oil)
6. Reduce the heat. Coat each ball with enough batter and then deep fry till light brown.
7. Serve hot with tamarind chutney or green chutney.

Aloo Gobi Masala Recipe

2005-12-27T14:33:00.000-09:00

Ingredients:

Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.

Rajma-2 Recipe

2005-12-27T09:50:00.000-09:00

Ingredients

1 can red kidney beans, drained (yields about 1 tightly packed rounded cup of beans)
2 large onions
6 garlic clovettes
A small piece ginger
1/2 tsp black peppercorns
1 stick cinnamon
4 cloves
4 dried red chillies
8-10 green chillies (the small green variety)
1 tsp cumin seeds
2 tomatoes, chopped
1 tsp lime juice, freshly squeezed
2 tbsp coriander leaves, chopped
1 bay leaf, cut into 2-3 large pieces
2 tbsp ghee or cooking oil

Method :

Blend together 1 onion, garlic, ginger, peppercorns, chillies, cloves, cumin and cinammon. Set aside.
Mince the remaining onion.
Heat the oil and add the bay leaf and minced onion and fry on high heat.
When the onion turns light brown, add the blended masala and continue to fry on high heat till oil starts leaving the side of the masala. This will take in the vicinity of 12-16 mins.
Now remove from heat, add the tomatoes, drained beans and salt to taste.
Add water as needed. Usually about 1 cup of water is enough for a good gravy.
Bring it to a boil.
Add the coriander leaves and lime juice.
Mix well and heat for about 3-4 minutes.
Serve when hot with any Indian bread or steamed rice.

Note :

Canned beans are usually high in sodium. You can wash them under cold water carefully without mushing them to remove any excess salt, drain and use as called for in the recipe.
If using dried red kidney beans instead of the canned variety, then soak the beans overnight, drain and pressure cook adding 3/4 cup of water for every 1 cup of soaked dried beans. Drain and use in recipe. Save this drained water to use in making the gravy.

Rajma(Red kidney Beans) Recipe

2005-12-27T09:25:00.000-09:00

Ingredients:

Rajma 1 cup
Onion 1
Tomato 1
Green chilli 1
Garlic 4-5
Ginger an inch
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:

1. Soak rajma in water overnight.
2. Pressure cook rajma until tender.
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.

7. Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.

Garnish with chopped green coriander leaves and serve hot.

Date (Khajoor) Chutney Recipe

2005-12-24T19:09:00.000-09:00

Ingredients

12-14 Dates with the seeds removed (Use Khajoor the moist ones and not Kharik the dry ones)
Two teaspoonfuls of tamarind paste
Jaggery (Gur) (About 50 gms or enough to neutralize the sour taste of tamarind)
Half teaspoonful Salt
1 teaspoonful Red Chilli Powder
1 tablespoon cumin seed powder (Jeera Powder)
1 tablespoonful coriander seed powder (Dhania Powder)

Method :

Boil the dates for 15 to 20 minutes. Don't add water in excessive quantities. Add enough water to immerse the date seeds.
Allow them to cool, and them put them in the mixer.
Add the tamarind paste, salt, chilli powder, Cumin seed powder, and Dhania powder.
Grind into a fine paste, and pour it into a ceramic container. (Do not use steel / metal utensils).
Add Jaggery, and dissolve it into the mixture. (Do not add too much of jaggery, or it will make the chutney very sweet).
This sweet and sour chutney tastes good with Samosas, Batate-wadas and can also be used in Ragda-patis.

Preparation time : 30 minutes

Thalipit Recipe

2005-12-23T14:58:00.000-09:00

Ingredients

Jawar Flour 1 cup
Wheat Flour 1/2 cup
Gram Flour (besan) 1/4 cup
Water 2 cup
Masala
1 teaspoon Redchilly Powder
1 Onion (finely chopped)
2 Green Chilly (finely chopped)
Small bunch of Coriander
1 teaspoon Jeera
Salt to taste

Method

Take one container, put the all flours and mix all masala with flour.

Add water and make dough

Take a flat pan, apply 1 spoon of oil on pan, put the dough in the pan, make flat by hand and keep it on gas for 10 minutes until it looks brown. You can eat with Pickle or Curd

SHAKKARPARE Recipe

2005-12-23T14:00:00.000-09:00

Ingredients

1 cup whole wheat flour
11/2 cup maida (plain flour)
1/3 cup sugar
1 tsp Saunf
1/3 cup ghee
Ghee to deep fry

Method

Mix the above ingredients with a little water and knead into a soft dough.
Divide dough into equal parts and roll out into thick chappatis.
Cut with a cookie cutter or knife into small diamond shapes.
Lift with spatula and keep aside on a dry cloth for 1 hour.
Deep fry in hot ghee over slow flame till light golden brown.
Drain well and keep aside till cool.
Store in clean, dry containers.

Khakhra Recipe

2005-12-23T10:59:00.000-09:00

Prepare Rotis/Chapathis as usual but with added salt.The rotis/Chapathis must be prepare with Ghee only.Take care to roll then real thin and even.
When rotis are done, take Dosaikal /Tawa and place a roti on it at medium flame.Make a roll of old cloth which is larger than your fist,(twice).
Press the roti on tawa uniformly .Go on turning the roti in circular motion while pressing.This will give it an uniform brown colour . Roast both sides please.
See that the water content of the KHAKHARA is almost nil.Store in an air tight container if you are near sea-coast.
You can eat it with tea/coffee/and Methi masala powder.You can spread finely chopped chillies, onions and salt with JalJeera/Jeera powder and enjoy.

Salted Almonds Recipe

2005-12-22T19:28:00.000-09:00

Ingredients

3 cups almonds
1 tbsp. ghee
1 tsp. sea salt ground fine or ordinary salt

Method

Take almonds in a large plate.

Pour ghee over it.

Rub with hands to mix and coat all almonds.

Mix salt in 2 tsp. water, take on palms, rub almonds with it.

Spread on a clean towel to dry.

Put on baking sheet, spread out thinly.

Bake in preheated oven at 150oC for 5-7 minutes.

Toss once in between to bake evenly.

Remove, cool completely, before storing in airtight jar.

Note: One may even add chaatmasala, chilli powder, etc. along with salt, to make masala almonds.

Making time: 20 minutes
Makes: 3 cups almonds
Shelflife: 2 weeks or more

Corn (Polenta) Roti, Spicy Makki (Corn) Roti Recipe

2005-12-22T10:40:00.000-09:00

Recipe type: Fatfree, cholesterol free
Preparation time: 60 minute

Ingredients:

Whole wheat flour, 3/4 cup
Corn flour, 3/4 cup
Cauliflower, grated, 2 cup
Potato, 3, medium size
Onion, 1, chopped
Green Chili, 1, chopped
Coriander leaves, 1 Tbsp chopped

Spices:

Red chili powder, 1 tsp
Coriander powder, 1 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1/2 tsp
Cumin, 1/2 tsp
salt to taste

Preparation

Steam or boil potatoes and mash them.
Mix all ingredients, slowly adding water to make a smooth dough. Cover and keep for 30 minutes.
Make small balls of about 2.5 inch dia. Take one ball and roll it to a roti of size about 6-7 inch, 3-4mm thick and cook it. Similarly make all other roties.

Cooking:

Roti:
Heat a tava (or frying pan) on medium heat. When the tava is hot, put the roti on it. After about 3-4 minutes (the time depends on the temperature of stove) the roti will be half cooked. Reverse the side of the roti. Cook it for 5-7 minutes. Reverse again and press the roti with a cloth gently to allow the roti to pop-up. (or remove the tava and put the roti directly on the flame). This process should turn the roti into a small poped up flying saucer shape.

Tips:

The rolling of roti and its cooking is an art. Expert hands when roll a roti with a rolling pin, the roti rotates (turns round and round) on the rolling plate and it grows in size. For making a good roti, the dough should be made at least half an hour in advance.
Since the dough contains many ingredients, the rolling of roti would be difficult for an inexperienced person. Try putting dry wheat flour beneath the roti for rolling to prevent it sticking on the plate.
There is no need of ghee/butter on roti. However, if you can't resist, use heart foundation recommended butter like canola butter.
This is a very convenient and tasty item for picnics, lunch box, etc.

Bhindi (Okra, Ladies fingers) Recipe

2005-12-22T10:35:00.000-09:00

Recipe type: Low fat, cholesterol free
Preparation time: 15 minute

Ingredients:

Bhindi (okra, ladies fingers) 1/2 kg
Onions chopped, 1 /2 cup
Coriander leaves chopped, 1 Tbsp
Skim yogurt 1/4 cup
Canola oil 2 tst
Water 1/2 cup

Spices:

Red chilli powder. 1 tsp
Salt to taste
Garam masala 1/4 tsp
Ginger 1/2 inch root or 1 tsp paste
Turmeric powder 1/4 tsp
Cumin (jeera) 1/4 tsp

Preparation

Wash bhindies and cut them into small pieces.
Take 1/2 of onions and grind with ginger and spices. Add this to yogurt. Add some water and mix well to make a paste.
Heat a non sticking skillet and pour oil. When oil becomes hot add the remaining onions. Fry on medium heat till the onions turn light brown, about 5-7 minutes.
Add the yogurt paste. Fry for 5-7 minutes while stirring. This will result into a mesh texture separating oil.
Add bhindies, mix well, Add remaining water and cover it with a lid. Let it cook for about 5 minute on medium heat.
Remove from flame and sprinkle coriander leaves. Bhindi vegetable is ready to serve.

Aaloo shimla mirch, Potato-Capsicum Recipe

2005-12-22T10:29:00.000-09:00

Recipe type: Low fat, cholesterol free
Preparation time: 25 minute

Ingredients:

1 Green pepper (capsicum)
2 Potatoes medium size
1/2 Onion finely chopped
1 Tbsp green peas
1 Green chili, finely chopped
1 small piece Ginger, grated
1/2 cup Coriander (cilantro) leaves, finely chopped
1 tsp Fresh lime juice
1 Tbspn Fatfree yogurt

Spices

3/4 tsp red chili powder
1/8 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp amchoor (dried mango) powder
salt to taste
8-10 raisins/cashewnuts
2 tsp Canola/Olive Oil

Preparation

Wash the potatoes and boil in water till tender. Cut the potatoes in small pieces. Cut the pepper into pieces, of the size of potato pieces.
Add about 4 tsp water to yogurt and mix all the spices in it. Stir well to make a paste.

Heat a nonsticking frying pan and put oil. When the oil start smoking, put the yogurt paste in the pan and cook on medium heat (stir frequently) until oil separates and a mesh type texture results (it takes about 5-7 minutes).
Add ginger, green chillies and onion to step 3 and stir for 3-4 minutes.
Add potato pieces, capsicum pieces, peas; pour 1 Tbsp water and mix well. Cover and simmer for 5 minutes.
Garnish with chopped coriander.
Serve with roti, chapatti, bread, etc. or use for burgers.

GATTE KI SABJI Recipe

2005-12-21T07:24:00.000-09:00

INGREDIENTS

Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch

METHOD

Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
Add the gatta pieces.
Heat oil in a kadahi.
Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.

ALOO KA HALWA Recipe

2005-12-21T07:02:00.000-09:00

Ingredients

3 cups boiled mashed potatoes (8-9 medium sized potatoes)
1 cup powdered sugar
1/2 cup ghee
1 cup milk
1 tsp cardamom powder
1/2 cup chopped nuts (optional)

Procedure

1. Heat ghee in a heavy bottomed pan. Heat well.
2. Add mashed potatoes and fry well. The more you fry the better the halwa tastes. Stir continuously as it tends to stick to the bottom a little
3. Add milk and powdered sugar
4. When sugar dissolves and the halwa starts leaving ghee remove from heat
5. Add cardamom powder and nuts