Saturday, 16 December 2017

AMLA AND BETROOT TIKKI













Prep Time : 35 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Boiled n mashed betroot   -   2
Boiled n mashed potato  -  2
Finely chopped onion  -   1
Grated amla  -  4
Lemon juice  -  1 tsp
Red chilly powder  -  1/2 tsp
Chopped green chilly  -  1
Corn flour  -  2 tbsp
Suji     -    4 tbsp
Salt   -  to taste
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add onion and fry till transparent.
Add boiled n mashed betroot,green chilly,red chilly powder,lemon juice and salt and mix well.
Add boiled n mashed potato,grated amla and corn flour and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with suji.
Keep in the fridge for half an hour.
Heat oil in a pan. and shallow fry the tikki in a medium flame.
Serve hot with green chutney.






Friday, 15 December 2017

AMLA AND CORIANDER LEAVES CHUTNEY


Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Amla                                           -                                2
Lahasun or garlic  cloves             -                               3 - 4
Green chillies                             -                                 3 - 4
Fresh coriander leaves                -                                 50 gms
Salt                                              -                                 to taste
Mustard oil                                  -                                 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,amla and green chilly
    Remove the seed and cut amla into small pieces.
     Blend all ingredients to a smooth consistency.
     Add oil and serve.

                           

AMLA KI LAUNJI




Prep Time :15 mins
Cooking Time : 10 mins
Serve  : 2

INGREDIENTS 
Amla  -   200 gms
Sugar  -  2 tbsp
Black mustard seeds  -  1/4 tsp
Asafoetida  -  a pinch
Salt  -  a pinch
Green chilly  -  1
Red chilly powder  -  1/4 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Wash and boil the amla
Remove the seeds of the amla.
Heat oil in a pan.
Add asafoetida and black mustard seeds to crackle.
Remove the seeds of the green chilly.
Add boiled amla and green chill and mix well.
Add coriander powder,red chilly powder, turmeric powder and salt and mix well.
Add sugar and half cup of water.
Cook five mins in a low flame.
Switch off the flame.




Wednesday, 13 December 2017

MUSHROOM MATAR KI SUBJI


Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Mushroom    -   6
Matar  -  1/2 cup
Sliced onion  -  1
Ginger  -  1 inch stick
Garlic cloves  -  2 - 3
Finely chopped tomato  - 1
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Green cardamom  -  1
Cloves  -  2 - 3
Whole black pepper  -  2 - 3
Cinnamon  -  1 small piece
Cumin seeds  -  1/4 tsp
Fresh cream  -  2 tbsp
Salt  -  to taste
Oil  -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp

METHOD
Wash and chop mushroom.
In a blender add onion,ginger,garlic,cloves,whole black pepper,cinnamon,cardamom and make a fine paste.
Heat oil in a pan.
Add cumin seeds to crackle.
Add onion paste and saute for one to two mins.
Add all dry spices and 2 tbsp water and mix well.
Add finely chopped tomato and saute for few mins.
Add green peas and mix well
Add one cup of water and cover it for five mins in a low flame.
Add chopped mushroom and fresh cream and mix well.
Cover it and cook for 4 - 5 mins in a low flame.
Add salt and mix well.
Garnish with coriander leaves and serve hot with chapati.







AMLA CANDY GOLE


Prep Time : 15 mins
Cooking Time  :  30 mins
Serve  :  8

INGREDIENTS
Amla  -  1 kg
Sugar  -  1 kg
Clarified butter  -  2 tbsp
Black pepper powder  -  1/2 tsp
Black salt  -  1 tbsp
Salt  -  to taste
Cumin seeds powder  -   1/2 tsp
Anardana powder  -  1 tsp
Sugar powder   -  2 tbsp

METHOD
Wash the amla and pressure cook.
After two whistle switch off the flame.
Once cool,remove the seedds of the amla.
Heat the pan add boiled amla and sugar and stir occassionaly till thick.
Add black pepper powder,black salt,salt,clarified butter and anardana powder and mix well.
Once cooled make a shape of ladoo or gole.
Coat the amla candy gole with sugar powder.







Tuesday, 12 December 2017

DRY FRUITS MALAI LADOO


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Milk   -  5 cup
Sugar  -  2 tbsp
Condensed milk  -  1/2 cup
Dry fruits
(cashew nuts,raisins,almonds)  -  1/2 cup
Fresh grated coconut  -  1 cup
Lemon juice  -  1 tsp
Cardamom powder  -  1/4 tsp
Clarified butter  -  1tbsp

METHOD
Heat clarified butter in a pan.
Add all dry fruits fry and strain it.
Heat milk in a heavy bottom vessel.
Cook till milk reduce to 1/4.
Add lemon juice to curdle the milk.
Add condensed milk and sugar in a paneer .
Cook till thick.
Add grated fresh coconut,cardamompowder and all dry fruits.
Once cooled to make a ladoo.
Keep in the freeze for sometime and serve





Monday, 11 December 2017

FRIED PITHA


This is a traditional bihari and bengali dish. It can be made of rice flour or wheat flour. Here we made wheat flour pitha.
Prep Time      :15mins
Cooking Time  :15mints

INGREDIENTS
Wheat flour          -2 cup
Chana dal             -2 cup
Ginger                 - 1inch stick
Cumin seeds         -a pinch
Ajwain                 -a pinch
Mangrail               -a pinch
Chopped coriander leaves  -1tbsp
Chopped green chillies      -2
Salt                                -to taste

METHOD
    Soak chana dal for 4-5 hours.Then drain chana dal and add ginger and grind it.No need to add water while grinding. Very smooth paste is ready. Mix cumin seeds, coriander leaves, green chillies and salt.
    Take wheat flour. Mix salt, ajwain, mangrail and make a smooth dough with the help of water.Divide the dough into equal size balls.Flatten the balls into thick round  puri.

     Stuff the dal filling in round shape puri and fold it
Steam it for ten mins
     Again heat the oil in a kadai and cut the pitha into 4-5 pieces and fry it until golden brown in colour.Flip once in between. Always cook in medium flame. Drain extra oil in paper napkin.