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Tuesday, April 5, 2011

Sev And Tomato Ki Subzi


Ingredients:-
1,1/2 besan ki sev
1 large onion chopped
4 tomato chopped
1tbsp ginger garlic paste
2 green chillies chopped
1tbsp chopped green coriander
1/4tsp turmeric powder
1/2tsp red chili powder
1/2tsp cumin seeds(jeera)
1/4tsp sugar
Salt to taste
1tsp malai
1tbsp tomato sauce


                  PROCEDURE:-

Heat oil in a pan add cumin seeds when seeds splutter add onion and sauté until it becomes transparent, then add green chili, ginger garlic paste, tomato sauce and tomato mix well. Cover by lid until the tomatoes becomes soft. Then add red chili powder, turmeric powder and salt stir well then add two cup of water mix well add sugar and boil it after 2-3 boiling mix malai in it and add sev. Flame off. Cover by lid for 2-3 minutes. Garnish with coriander. Serve hot.

Monday, April 4, 2011

Gatte Ki Subzi


Ingredients for gatte:-
1 cup besan
1tbsp oil
1/4tsp red chili powder
1/4tsp turmeric powder
1/4tsp oregano(ajwain)
Pinch of hing
Salt to taste

Ingredients for sabji
1 onion chopped
1 tomato chopped
2 green chillies chopped
1/4tsp red chili powder
1/4tsp turmeric powder
Pinch of garam masala
Pinch of mango powder
1/4tsp jeera
Salt to taste
1tbsp chopped green coriander
Oil for frying


                             PROCEDURE:-

Mix all ingredients of gatte and kneed hard dough with little water as required. Divide dough into equal balls and roll into cylindrical shape approximate 3-4 inch long with the rub little oil on your palm. Take a kadai pour 3 cup of water and boil it then put all roll of gatte in boiling water. When the  gatte start floating on the surface of water, after 2 minute take out from water. Keep aside for 3-4 minutes
Roll of gatte cut into size of gatte and deep fry them keep aside. Heat oil in a kadai add oregano, green chillies, onion and tomato sauté for 3-4 minutes add gatte, red chili powder and salt sauté for 2 minutes. Sprinkle garam masala and mango powder mix well. Garnish with coriander. Serve hot.

Saturday, April 2, 2011

Cabbage With Chana Dal



Ingredients:-
2 cup chopped cabbage
½ cup chana dal, soaked in water for one hour
1 large onion chopped
2 green chillies chopped
1 large tomato chopped
1 inch piece of ginger grated
1tbsp chopped coriander
1tsp cumin seeds ( jeera)
Salt to taste
1/2tsp turmeric powder
1/2tsp red chilli powder
1tbsp oil


                                 PROCEDUR:-


Heat oil in a kadai add jeera when jeera crackle add green chili and onion sauté until onion becomes transparent add ginger and tomato sauté for 2 or 3 minutes add soaked chana dal , chopped cabbage ,salt , haldi and red chili powder mix well and cover by lid on low flame when dal and cabbage becomes soft fry for 2 minutes. Garnish with coriander. Serve hot.

Thursday, March 24, 2011

Paneer Paratha

Ingredients:-
For dough:-
200gms wheat flour
1 cup milk
Salt to taste

For Stuffing:-
200gms grated paneer
2 boiled potatoes peel and mashed
Salt to taste
½ tsp red chilli powder
1 pinch of garam masala
1 pinch of mango powder
1 tbsp finely chopped green coriander

For frying:-
Ghee

                            PROCEDURE:-

For dough:-
Wheat and salt mix together and knead soft dough with milk and water and keep aside for 10-15 mins. Divide dough in equal lemon sized balls.

For stuffing:-
All ingredients mix together to make stuffing. Stuffing divide in equal lemon sized balls.

For paratha:-
Take a ball of dough and stuff with stuffing ball and close the dough ball. Roll this stuffed dough ball by roll pin in shape of paratha. Heat griddle (tawa) and fry paratha on it by applying ghee until it becomes golden brown and crispy. Serve hot with curd and pickle.

Besani Yellow Chilli

Ingredients:-
8 yellow chillies chopped
1 cup gram flour (besan)
1 tsp saunf
Salt to taste
1 tsp lemon juice
1 tsp sugar
1 cup water
2 tbsp oil           
1 tbsp chopped green coriander
1 tbsp grated fresh coconut


                                    PROCEDURE:-

Heat oil in a pan, add half tsp saunf then add besan and fry until it becomes light brown. Keep aside. Take a kadai, add 1 tbsp oil heat it, add saunf, chopped chillies and salt, mix well and cover by lid on low flame. When it becomes soft mix besan, salt and sugar stir well. Now, sprinkle water and lemon juice on it. Mix well. Then again cover by lid for 2-3 mins. Garnish with chopped coriander and fresh coconut. Serve hot with puri or paratha.

Wednesday, March 23, 2011

Aloo Chat Masala

Ingredients:-
4 medium sized potatoes
1 tsp oil
1 tbsp chat masala
Salt to taste
1 tsp lemon juice (optional)
2 tbsp chopped green coriander

                                     PROCEDURE:-
 Peel and wash potatoes and cut into long slices. Take a microwave safe bowl and mix oil and salt  in apotatoes slices. And microwave for 6-7 minutes with lid. Mix chat masala, lemon juice and green coriander. Serve hot.

Tuesday, March 22, 2011

Kalmi Vade

Ingredients:-
2 cup chana dal
1 large onion finely chopped( optional)
6 green chillies
1 inch piece of ginger
1/2 cup chopped green coriander
Salt to taste
1 tsp red chilli powder
2 tsp saunf
1 tbsp besan
Oil for deep frying

                          PROCEDURE:-

Chana dal soaked with water over night or 4-5 hours. Grind the chana dal with green chilli and ginger without water to make a thick paste not thin and smooth. Onion, coriander, red chilli powder, saunf and besan mix with the paste of chana dal. Take a portion  of the mixture on palm and flattened slightly to make vada. Deep fry all vade on medium flame in hot oil. Half fry these vade and take out from oil and keep aside. After 10 minute when they becomes cool cut into 2 or 3 parts like fingers  and again fry until  they becomes golden brown and crispy. Serve hot with green chutney and tea.

Thursday, March 17, 2011

Ajwain Ki Puri

Ingredients:-
2 cup wheat flour
1 cup milk
Salt to taste
1 tbsp oregano( ajwain)
Ghee or oil for deep frying

                                PROCEDURE:-

Salt and oregano mix with wheat flour and add milk and knead the dough with water. Dough should be hard. Keep aside for ten minutes. Apply one tsp oil into dough. Divide dough in small lemon size balls and roll by roll pin in shape of puri. Take a kadai heat oil in it and deep fry puri until becomes light pink or light brown. Serve hot with aloo ki sabji and pickles.

                          

Dahi Ke Aloo


Ingredients:-
8 boiled potatos
1 cup yogurd( curd) blended with one cup water
1tsp cumin seeds( jeera)
Pinch of asafetida( hing)
1/2tsp red chili powder
1/2tsp coriander powder
1/2tsp turmeric powder( haldi)
Pinch of garam masala
4 green chilies finely chopped
1 inch piece of ginger grated
Salt to taste
2tbsp ghee
2tbsp chopped green coriander


                                        PROCEDURE:-
Peel the boiled potatoes and break the potatoes by hand. Take a kadai heat ghee and add jeera and hing. When jeera crackled add green chili and ginger. Saute for 2 minutes then add potatoes, red chili powder, turmeric powder, coriander powder and salt. Saute for 2 or 3 minutes add two cup of water and boil it. After boiling add blended  curd slowly, stir continuously. After 5-6 boil sprinkle garam masala mix well. Garnish with coriander.

Bread Ke Dahi Vada

Ingredients:-
8 bread slices
1/2 cup chopped dry fruits mix with 1tbsp raisins
2 cup blended fresh curd with salt
2 tbsp pamarind chutney
1/2 tsp red chili powder
1 tsp roasted jeera powder
Oil for deep frying
1 bowl salted hot water

 
                               PROCEDURE:-

Cut the size of bread. Take the bread slices one by one and soaked them in water. Squeeze for drain extra water peel the mixture of dry fruits in squeeze bread slice  and fold in shape of flat tikkis. Prepare other bread slices in same procedure. Deep fry these  in hot oil until they become golden brown. These fried vada soaked in hot salted water for minimum half hour. Squeeze vada in palm to drain out of water and deep in fresh curd and take out and place in serving dish and covered with curd. Garnish with pamarind chutney and sprinkle red chilli powder and roasted jeera powder. Serve it.

Fried Gobhi

Ingredients:-
2 cup florets of cauliflower
1 large potato peel and cut into fingers
2 green chillies chopped finely
1 large onion chopped
1 large tomato chopped
1 inch piece of ginger grated
Salt to taste
1 tsp cumin seeds(jeera)
1/2 tsp red chili powder
1/2 tsp coriander powder
Pinch of garam masala
1 tbsp chopped green coriander
Oil for deep frying

 
                                   PROCEDURE:-

Deep fry florets of cauliflower and potatoes untill they becomes soft and light brown. Take a pan heat oil and add jeera when jeera crackles, add green chilli and ginger and onion sauté for 3 minutes then add tomato and sauté for 3 or 4 minutes then add salt and red chili powder and fried gobhi and potatoes mix well  and sauté for 2 or 3 minutes. Sprinkle garam masala and coriander powder mix well and flame off. Garnish with green coriander. Serve hot.

Wednesday, March 16, 2011

Shahi Paneer

Ingredients:-
250gm paneer cut in thin triangle and soaked in boiled water
1 tsp grated paneer
4 tomato chopped
2 onion chopped
1 inch piece of ginger grated
2 green chilli chopped
¼ cup beaten fresh curd
1 tbsp malai or cream
½ cup milk
1/2 tsp red chilli powder
Salt to taste
1 tsp cumin seeds( jeera)
2 cardamom
Chopped green coriander
1 tsp tomato sauce
2 tsp ghee

                              PROCEDURE:-

Heat one tsp ghee in a pan add ginger, onion and green chilli fry untill onion becomes transparent add tomatoes and cook for 5 mints then add curd and cook for 5 mints and  add half cup of water. Keep aside for cooling. Blend this mixture till smooth paste take a pan heat ghee and add jeera, cardamom, red chilli powder and tomato sauce. Saute for one minute then add  blended paste and milk and add paneer to it. Boil to get thick gravy and add one tbsp malai or cream mix well. Garnish with chopped coriander and grated paneer. Serve hot.

Friday, March 11, 2011

Aloo Paratha

Ingredients:-
For Dough:-
2 cup wheat flour
1 cup milk
Salt to taste
Water
½ cup wheat flour for rolling
1 tsp oil
For Stuffing:-
5 medium size boiled potatoes
1 tsp finely chopped green coriander
Salt to taste
1/2 tsp red chilli powder
2 pinch of garam masala
1 pinch of mango powder
1 tsp chat masala
Ghee for frying


                           PROCEDURE:-

Preparation  for dough:- Take the flour in a bowl and add salt and mix well then add milk again mix well and kneed a soft dough by add water as required. Dough should be smooth, kneed dough with 1 tsp oil to make smooth. Keep aside for half an hour.
Preparation for stuffing:- Peel and mash the boiled potatoes, mix all ingredients with mashed potatoes except ghee to make a mixture. Divide the mixture in equal lemon size ball
Preparation of paratha:- Divide dough into equal lemon size balls. Roll the dough ball by roll pin into small circle. Put the potato ball in the centre and close the potato ball by the edge of dough circle. And roll in to paratha by roll pin with the help of applying by dry wheat flour ( parothan). Cook on pre heated griddle  (tawa) by applying little ghee on medium flame. The paratha should be lightly press by spatula to make it crispy . Paratha should be golden brown on both sides. Serve hot with fresh curd and pickle.

Friday, March 4, 2011

Semolina Burger

Ingredients:-
For Base:-
1&1/2 cup semolina (rawa)
Salt to taste
½ tsp citric acid
½ tsp sugar
¼ tsp baking soda
½ tsp baking powder
1 tsp oil
                              
For stuffing:
250gm boiled potato
1 tsp bread crumbs
Salt to taste
Pinch of garam masala
Pinch of mango powder
½ tsp red chilli powder
2 onion cut in rings
2 tbsp tomato sauce
2 tbsp green chutney
Oil for frying
1 tbsp mustard seeds


                               PROCEDURE:-

For base:-  All ingredients mix together and make a paste with water, paste should not be more thick, keep aside for 5 minutes. Heat a non stick tawa add 2tsp oil and add little quantity of mustard seeds, drop batter by serving spoon, repeat this procedure on remaining space of tawa. Fry this base on both sides by applying little oil.

For stuffing:- Peel and mash the boiled potatoes. Mashed potatoes mix with bread crumbs, garam masala, salt, mango powder and red chilli powder to make a mixture, now divide this mixture in big lemon sized balls, flattened each balls like tikkies. Heat little oil in a pan, fry these tikkies on medium flame until golden brown and crispy on both sides.

Burger:- Take a base of semolina apply a layer of tomato sauce and other layer of green chutney, then put aloo tikki over it, after that put 2 or 3 rings of onion and spread tomato sauce little bit, now cover by another base. Secondly, roast this semolina burger on non stick tawa on both sides to give a better taste. Your semolina burger is ready. Serve hot.

Wednesday, March 2, 2011

Singhade Ke Bhajiya

INGREDIENTS:-
1cup singhade ka atta
1 cup rajgira ka atta
1 large boiled potato crushed
1 cup soaked sabudana
4 green chilies finely chopped
1tsp cumin seeds( jeera)
1tbsp chopped green coriander
Salt to taste
Oil for deep frying


                                  PROCEDURE:-

Mix all ingredients except oil and make a paste with water paste should be not more thick and not more loose. Heat oil for deep frying in a kadai. Make small ball and drop in hot oil and fry until becomes golden brown and crispy. Serve hot with chutney.

Sabudane Ke Bade

Ingredients:-
1 cup sabudana
4 boiled potato
2 tbsp roasted and crushed peanuts
4 green chilies finely chopped
Salt to taste 'or' (upvas ka namak)
1/4 tsp black pepper powder
Pinch of mango powder
1 tbsp chopped green coriander
Oil for deep frying


                           PROCEDURE:-

Wash sabudana and soaked with little water over night. Peel and mash potatoes. Mix all ingredients with sabudana and mashed potatoes except oil, to make a mixture. This mixture divide in big lemon sized balls. These balls flattened by both palms like bade. Heat oil in a kadai and deep fry these bade on high flame until they becomes golden brown and crispy on both sides. Only 3 or 4 bade deep fry once in a time in very hot oil. Serve hot with any chutney or fresh curd in upvas.

Tuesday, March 1, 2011

Halwa of Sweet Potato

FOR UPWAS
Ingredients:-
1/2kg boiled sweet potato
2 tbsp pure ghee
1/2 cup sugar or to taste
1/2 tsp green cardamom powder
1 tbsp raisins
1 tbsp chopped dry fruits

                           PROCEDURE:-

Peel and mash sweet potatoes. Heat ghee in a pan and fry mashed sweet potatoes. Saute for five minutes until ghee becomes separate. Add sugar and saute for 3 to 4 minutes or until sugar mix properly. Add cardamom powder and chopped dry fruits. Serve hot.

Wednesday, February 23, 2011

Paneer sandwich

Ingredients:-
8 bread slices
½ cup grated paneer
1 large onion chopped
1 tomato chopped
1tbsp green coriander chopped
2 green chillies chopped
1 piece of ginger grated
Salt to taste
½ tsp red chilli powder
1 pinch of garam masala
1 pinch of mango powder
1 tbsp tomato sauce
Ghee or butter

                               PROCEDURE:-

Mix all ingredients except bread and butter. Take a bread slice put some mixture of paneer on it and cover it with other bread slice. Apply butter on outer side of both bread slice. Toast this sandwich in a sandwich toaster or non stick tawa until the bread become brown and crispy. Serve hot with tomato sauce and tea or coffee.

Rajasthani Chat

Ingredients:-
½ cup boiled sprouted moong
½ cup boiled sprouted month
½ cup boiled black chana
½ cup boiled kabuli chana (chole)
½ cup boiled peanuts
½ cup fried small cubes of paneer
2 tomatoes chopped finely
1 large onion chopped finely
1 cup fresh anardane
1tbsp lemon juice
1 cup besan ki sev
½ cup chopped green coriander

                                PROCEDURE:-

All ingredients mix together except sev and coriander and anardana. Garnish with coriander, sev and anardana. Serve it.

Aloo ki chat

Ingredients:-                                                                                   
6 boiled potatoes
Oil for deep frying
Salt to taste
1 tbsp green chutney
1 tbsp tamarind chutney
2 tsp chat masala
1 onion chopped (optioal)
1 tomato chopped
Chopped coriander
1 tsp roasted jeera powder
1 cup besan ki sev

                                    PROCEDURE:-

Peel boiled potatoes cut in cubes and deep fry until golden brown. Mix all ingredients with fried potatoes and garnish with green coriander and besan ki sev. Serve it.

Aloo mutter ke patties

Ingredients:-
½ kg boiled potatoes
2 bread slice crushed
Salt to taste
1 cup boiled green peas
½ cup chopped coriander
1 tbsp raisins
1 pinch of garam masala
1 pinch of mango powder
2 green chillies finely chopped
Oil for deep frying

                                  PROCEDURE:-

For covering:- Peel and grate the potatoes and mix with crushed bread and salt. Mash it to make a smooth dough. Then make lemon sized  balls keep aside.

For stuffing:- Boiled peas, coriander, green chillies, salt, raisins, garam masala powder and mango powder mix together to make stuffing and make small sized balls.
Take  potato ball and stuff it with the stuffing  and make round like big lemon  Heat oil in a kadai on high flame. Deep fry these patties untill golden brown. Serve hot with green chutney and sauce.

Note:- Deep fry two or three patties once in a time on high flame. Oil must be very hot.

Tuesday, February 22, 2011

Tomato Pickle

Ingredients:-
1 kg tomato chopped cubes
150gm tamarind( imlee)
½ litre refined oil
Salt to taste
1/2 tsp red chilli powder
1 tsp curry leaves
2 bay leaves
6 dry red chilli
6 cloves of garlic
2 inch piece of ginger
1 lemon
1/2tsp sodium benzoate
1/4tsp glacial acitic acid

                                   PROCEDURE:-

Take a pan heat oil and deep fry chopped tomatoes. When tomatoes cooked take out tomatoes from oil, keep aside. Tamarind, garlic and ginger mix together and grind it with lime juice to make a paste. Take a pan heat remaining oil for tempering add curry leaves, bay leaves, red chili sauté for one minute then add red chilli powder and paste of ginger garlic and tamarind saute until oil separate. Then add fried tomatoes and salt  cook for 2 or 3 minutes then add sodium benzoate and glacial acitic acid mix well. Cool it and pour in a air tight jar.

Wednesday, February 16, 2011

Baked Pasta (Macroni)


Ingredients:-
250gm boiled pasta
3tsp maida
4 cup of milk
2 cup of grated cheese
1 cup bread crumbs
Salt to taste
Black pepper powder to taste
1tsp sugar
3tsp butter or ghee
2 cup chopped vegetable (green peas, onion, capsicum and carrot)
1tsp mayonnaise sauce( optional)

                                  PROCEDURE:-

Heat one tsp ghee in a pan and add all vegetables and sauté untill it becomes soft. Keep aside. Heat one tsp ghee in a pan and add maida, salt and black pepper sauté for one minute then add hot milk gradually and stir it cook for 3-4 minute stir continuously and add one cup of cheese and sugar then add boiled pasta and vegetables mix well. Take a ovenproof dish grease with butter pour the mixture in dish spread remaining cheese over the pasta and sprinkle bread crumbs over it. Bake it at 250 degree C for 20 minute. Serve hot.

Monday, January 24, 2011

Greenpeas with Tomato

Ingredients:-
2 cup greenpeas
3 tomato chopped
1 large onion chopped
1 piece of ginger grated
1 tsp jeera
1/2 tsp red chilli powder
1/2 tsp haldi powder
Pinch of garam masala
1/4 tsp sugar
Salt to taste
1 tbsp oil
Chopped coriander

                               PROCEDURE:-

Take a pan heat oil add jeera when jeera crackle add green chilli and cook for one minute add onion cook until onion becomes transparent then add chopped tomato and red chilli powder, turmeric powder and ginger cook for 3 or 4 minutes until oil becomes separate add greenpeas and salt and 1/4cup of water, cover by lid and cook on low flame until peas becomes soft, stir time by time. Add garam masala and garnish with coriander. Serve hot.




Sunday, January 23, 2011

Shahi Toast

Ingredients:-
8 bread slices
Ghee for deep frying
2-1/2 cup sugar
1tbsp cardamom powder
1tbsp chopped dryfruits
1/2tsp kesar dissolve in lukewarm water
                      
                             PROCEDURE:-

Take a pan dissolve the sugar in 1-1/2cup of water and boil it untill the syrup is of 1 string consistency. Remove the impurities from the top of syrup. Add saffron and cardamom powder. Cut bread slices into triangles and deep fry in pre heated ghee untill becomes golden brown. These fried bread slices dip in warm sugar syrup take out immediately and place in a plate and garnish with dryfruites and serve it.

Friday, January 21, 2011

Aloo Pakode

Ingredients:-
4 potatoes
2 cup besan
½ cup rawa
1/2tsp red chilli powder
¼ tsp haldi powder
1/2tsp carom seeds (ajwain)
Pinch of hing
Salt to taste
4 green chillies finely chopped
1 tbsp green coriander chopped
1/4 tsp baking soda
Oil for deep frying

                                 PROCEDURE:-

Cut potatoes in thin round slices . Soak it in water and it keep aside. Take a bowl and mix all ingredients (except oil) and make a paste with water consistency not more thick and not more dilute. Coat each potato slice with the paste of besan and deep fry in preheated oil until golden brown. Serve hot with chutney or sauce.


Besan Sev Ke Sandwich

Ingredients:-
8 bread slice
1-1/2 cup sev
1 onion chopped finely
1/2 cup tomato sauce
1 tbsp chopped coriander
Salt to taste
Butter or Ghee

                           PROCEDURE:-

Mix sev, onion, tomato sauce, coriander and salt  together. Take a slice of bread and put some mixture and cover by another bread slice and apply butter or ghee on the outer surface of both bread slices and toast in sandwich toaster until they becomes brown and crispy. Serve hot with tomato sauce or green chutney.






Tuesday, January 18, 2011

Raj Kachori

Ingredients:-
For Raj kachori
2 cup Maida
1-1/2 cup rawa
Salt             
Oil for deep frying

Ingredients for filling:-
4 boiled potatoes
½ cup boiled  kabuli chana
1/2cup sprouted moong
1/2cup boiled green peas
1/2cup chopped onion
2cup fresh curd blended
1cup sev
1cup tamarind chutney
1cup green chutney
1tsp roasted jeera powder
1tsp chat masala
Salt
1tsp red chilli powder
1cup chopped coriander

                                   PROCEDURE:-

Mix rawa, maida and salt with water and make a stiff dough. Divide the dough in small size balls. And roll by rollpin into small puri. Deep fry these puri on medium flame untill they becomes light brown and crispy. Keep aside to cool. Take a bowl and mix chopped potatoes, green peas, kabuli chana, sprouted moong, onion, curd and salt and 1tsp turmaind chuttney and 1tsp green chuttney and 1 tsp red chilli powder mix well. Take the kachori in a serving plate and make a big hole in the center of every kachori. Put the mixture in the center of every kachori. And spread green chutney, tamarind chutney and curd over the kachori. Sprinkle roasted jeera powder, chat masala and red chilli powder, sev and chopped coriander. Serve immediately.







Instant Dhokla

Ingredients:-
2 cup besan (gram flour)
Salt to tast
1/2 tsp citric acid
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp sugar
Oil for temparing
1 tsp mustard seeds(rai)
1 tsp white til
4 green chillies
Chopped coriander

                                     PROCEDURE:-

Mix besan with water to make a thick paste ( not more thin), add salt, citric acid, baking powder, baking soda and 1/2 tsp oil and atlast 1 tsp hot water drop on it. Stir well quickly. Grease a container. Heat water in a pressure cooker and place a sieve in it, then prepared paste pour in the greased container and this container place on sieve covered the cooker by lid without whistle. Cook dhokla at high flame for 15 minutes then test by knife. Then take out the container keep aside for 5 minute for cooling. Cut into pieces.
For tempering:-
Heat oil add mustard seeds, white til seeds when they crackle add chopped green chilies fry for 1 minute then add one cup of water once water boiled, spread the watery temper evenly on dhokla and garnish with chopped coriander. Serve hot with chutney.






Boondi Ki Kheer

Ingredients:-
250gm sweet boondi
2 lit milk
Sugar to taste
1tsp cardamom
2tsp chopped dry fruits
1/2tsp kesar dissolve in lukewarm water



                                PROCEDURE:-

Take a pan pour milk in it and boiled the milk till reduce half. Mix boondi and stir continuosly for 5 minute then add sugar boil for 2 or 3 minute stir well. Mix all dry fruits, cardamom powder and kesar boil for 2 or 3 minute again. Serve hot or chilled.

Friday, January 14, 2011

Seviyan ki Kheer

Ingredients:-
1cup seviyan 
1-1/2 lt milk
1 tbsp ghee
Sugar to taste
1 tsp cardamom powder
2 tbsp chopped dry fruits
½ tsp kesar dissolve in luke warm water
  
                                 PROCEDURE

Melt ghee in a kadai, add seviyan and saute for 2-3 mins then add milk and boil on low flame until  milk reduce approximately half from the original quantity. Add sugar and stir well. Then add dry fruits, cardamom powder and kesar. Serve hot. You can also serve it chilled by mixing fresh fruits and garnish with anar ke dane.

Monday, January 10, 2011

Bread Rasmalai

Ingredients:-
1-1/2 lt milk
200 gm sugar
Pinch of saffron
1/2 tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped green pista
8 to 10 bread slices
1tbsp custard powder
                                PROCEDURE:-
Boil milk in a heavy base kadai. Boil until milk become half (stir in between, with a point of time) add sugar and boil for 5 minutes. Dissolve custard powder in cold milk and mix in boiled milk slowly and stir continusoly. Boil it for 2 or 3 minute add cardamom powder stir well flame off keep aside for cooling. Cut bread slice in small circles. These circle spread in a desart tray and spread cold milk over bread circles. Decorate with saffron and dry fruits. Refregrate it and quick rasmalai is ready to serve.




Chutney of Lemon

Ingredients:-
15 large fresh lemon thin skin without spots
1 kg sugar
2 inch piece of ginger
Salt
2 or 3 tbsp red chilli powder
Pinch of hing

                                  PROCEDURE:-

Wash and dry lemon, cut lemon into four pieces, remove seeds from every pieces. All pieces of lemon grind in mixer to make a paste. Ginger also grind in mixer to make a paste. Take a kadai add hing, lemon paste, ginger paste, salt, red chilli powder and sugar. Stir well, Until the paste is slightly thicken. Remove the kadai from flame. Stir it continuously after it is colled down and put it in a jar.