Wednesday, 30 April 2014

BESAN LADOO

                                       






INGREDIENTS
Gram flour ( besan )- 2 cup
Ghee- 1 cup
Powder sugar- 1 cup
Green cardamom- 1/4 tsp
Raisins- 2 tbsp


METHOD
Heat the ghee in a pan. Roast the besan on medium heat until light brown in color and give out the fragrance. After stirring for 10 to 15 minutes, switch off the flame. Let the besan cool down, now add sugar, cardamom powder and raisins. Mix it well. When it cools completely, shape it into ladoo and store it in a air tight container.

                                      
                                                 


                                             



AAM KI KHATTI MEETHI CHUTNEY




INGREDIENTS
Raw mango- 250 gm
Turmeric powder- 1/2 tsp
Red chilly powder- 1/2 tsp
Sugar- 250 gm
Cumin seeds roasted- 1 tsp
Oil- 2 tbsp
Black salt- 1/2 tsp
Methi seeds- little pinch


METHOD
Wash the mangoes properly. Peel and cut it into pieces. Heat the oil in a pan. Put the methi seeds to crackle. Now add peeled mango pieces for 4 to 5 minutes. Add turmeric powder, red chilly powder and black salt and saute. Let the mango cook for 5 minutes. Now add sugar and simmer it. Cook well till it gets thick. Add roasted cumin seeds. Aam ki khatti meethi chutney is ready. Serve chilled.

CHILLY CHICKEN



Prep Time : 2 hrs
Cooking Time : 30 min



INGREDIENTS
Chicken boneless- 1 kg
Soya bean sauce- 2 tbsp
Ajino moto-1 tbsp
Refined oil- 1 cup
Salt to taste
Cornflour- 1 tbsp
Egg- 2
Garlic cloves- 10-12
Green chilli- 10-12
Chilly sauce- 1 tbsp


METHOD
Wash chicken. Now add eggs, cornflour, soya sauce, ajino moto and salt. Keep aside for 2 hours. Now heat the oil in the vessel and fry the chicken pieces. When it is is fried, add chopped green chillies and chopped garlic cloves in oil and fry it well. Now put the fried chicken in it and again fry it for 8 to 10 minutes. Serve hot.

Tuesday, 29 April 2014

INSTANT IDLI



Prep. Time : 15 min
Cooking Time : 15 min



INGREDIENTS

Semolina- 2 cup
Yoghurt- 1 cup
Sliced  red tomato -10-12 slices
Eno fruit salt- 1 tbsp
Salt- to taste
Cashew nuts- 10 to12 nugs
Oil- 1 tbsp
Water- 1/2 cup
Coriander leaves -100 gms

METHOD
Mix semolina and yoghurt in a large vessel and keep for 15 minutes. Now add salt and water as requried, mix it gently and make a batter (neither too runny  nor to thick) . Mix it well. And now add eno fruit salt just before making idlies and again mix it well.
                              Heat the pan and fry the cashew nuts. Grease the idli plate and put the 2 cashew nuts ,small coriander leaves and one piece of sliced tomato .Pour the batter in idli plate and steam for 10 to 15 minutes. Enjoy  hot with coconut chutney.
                              For coconut chutney, you need 100 gms of fresh coconut, 100 gms roasted chana dal, green chillie 5-6 nug, lemon juice 1 tsp and salt to taste. Blend all ingredients to a smooth consistency. Now temper the chutney with mustard seeds and serve with idlies.

Saturday, 26 April 2014

BHINDI MASALA

.


INGREDIENTS
Lady fingers or bhindi -250 gms
Onion chopped- 1 middle size
Ginger garlic paste- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Red chillie powder- 1 tsp
Garam masala-1/2 tsp
Salt to taste
Black salt- a little pinch
Cumin seeds roasted- 1 tsp
Oil for frying
Methi seeds-1 pinch
Amchur- 1/2 tsp
Tomato- 1

METHOD
Wash bhindi properly. Cut the edges of the bhindi on both side. Now cut them length wise from one side. Heat oil in a pan.Deep fry the bhindi in medium flame. Drain and keep aside. Again heat oil in a pan, put the methi seeds to crackle. Add the chopped onion saute till a transluent pink. Add the ginger garlic paste, coriander powder, red chillie  powder, turmeric powder and garam masala. Stir well and saute for 4-5 minutes. Add the chopped  tomatoes and saute till tomatoes are soft.
                                                 When tomotoes become soft then add the fried bhindi, salt ,black salt, roasted cumin seeds and amchur. Cook for 4 to 5 minutes. Serve the bhindi masala hot with chapatis or rice.

Friday, 25 April 2014

FRANKIE



INGREDIENTS

Maida- 250 gms
Semolina- 1 tbsp
Oil- 1/2 cup
Salt- to taste
Carom seeds- 1 little pinch

FOR STUFFING
Grated cabbage- 1 cup
Onion diced- 1 tbsp
Black pepper- a little pinch
Carom seeds- a little pinch
Processed cheese grated- 1/2 cup
Soya sauce- 1 tbsp
Salt- to taste


METHOD
Mix maida, semolina, curd, carom seeds and salt with the help of water to make a stiff dough. Cover the dough and keep aside for 15-20 minutes.
                                                   Make the stuffing by all the ingredients mentioned above.Divide the dough into equal size balls. Sprinkle a little flour and roll them with a rolling pin. Stuff the filling and wrap it. Grease a pan with some oil and heat on a medium flame. Sprinkle the  oil and flip when  done on one side. Serve hot with sauce.

Thursday, 24 April 2014

CUCUMBER RAITA




INGREDIENTS
Thick fresh yoghurt- 250 gms
Cucumber- 1 diced
Black salt- to taste
Sugar- 1/2 tsp
Cumin seeds roasted- 1tsp


METHOD
Beat the yoghurt, sprinkle the black salt,roasted cumin seeds and sugar. Add the diced cucumber. Served chilled with biryani.

Wednesday, 23 April 2014

RICE FRYEMS



INGREDIENTS
Raw rice- 2 cup
Sago- 2 tbs
Jeera- 1 tbs
Baking soda- 1 tbs
Salt- to taste

METHOD
Soak rice and sago together for 3-4 hours. Boil  the rice with enough water in a cooker. Add jeera, salt and baking powder. When it gets boiled switch off the gas.Now make a smooth dough. Choose a plate with your choice of shape.You can use the machine star shape or clove shaped hole plate. Spread a clean plastic tablecloth. Fill and press the prepared rice. Squeeze into straight lines and repeat the process to finish the rice. Dry in sunlight or in fan. The next day it will be fully dried. But dry for 2 or 3 more days for safer side.
                                Store in container after it gets dried. Fry in enough oil and drain in paper napkin.
         

Monday, 21 April 2014

SATTU KACHORI



INGREDIENTS
Maida- 2 cup
Ghee- 2 tbsp
Oil for frying
Carom seeds
Salt to taste

For Filling
Sattu- 4 tbsp
Red chill powder- 1/2 tsp
Ginger garlic- 1 tsp
Green chilly paste- 1 tsp
Lemon juice- 1 tsp
Carom seeds- little pinch
Salt to taste


METHOD
Mix maida with salt, ghee, carom seeds with the help of water to make a stiff dough. Make the stuffing by mixing all the fillings with the help of water.
Divide the dough into equal size balls. Stuff the fillings in the dough and roll the balls. Sprinkle a little flour and roll them with rolling pin to approx 2.5 diameter.
In a kadai, heat the oil and put the kachori one by one. Lower the heat and fry till  little brown. Drain in paper. Serve hot.

Saturday, 19 April 2014

AMLA CANDY



INGREDIENTS
Amla- 1kg
Sugar- 1kg
Black salt- 1tbs
Black pepper- a little pinch


METHOD
Boil amla in a large open vessel for 9-10 minutes and strain the amla. When they become cold cut the amla in four pieces. Put these amlas in a large vessel. Pour 1kg sugar and cover the amla with plain cloth and keep in the sunlight for 7 to 8 days. After the first day, sugar gets turned into syrup and amla pieces will be floating in the syrup. Stir the syrup and cover it and keep it aside for 6 to 7 days.
                                  After 8 days, amla settles down at the bottom of the vessel and syrup becomes quite thick. Add 1 tbsp of black salt and little pinch of black pepper. Amla candy  is ready to eat. Store it in air tight container.