INGREDIENTS:
5 piece -cardamom
1 tea spoon- lemon juice
1 cup-sugar
5 leaves- green tea
1 1/2- water
1 1/4 tea spoon- tea dust (what we use everyday)
METHOD:
Mix water and sugar and heat it on low flame.Add green tea,cardamom,and tea dust to it.After 2 mins switch off the gas.Let it cool.Filter the liquid and add lemon juice.While serving add a lot of ice to the squash and serve.
Wednesday, March 31, 2010
LIME ALOE- VERA SQUASH - Mitali
Aloe wera is a very old herb.Tribal people also used aloe vera as a medicine.So it is beneficial in any way.
INGREDIENTS:
1 cup lemon juice
2 cups sugar
11/2 cup water
1 cup aloe vera transparent sticky fluid
1 1/4 cup mint juice
Method:
Mix all the ingredients and serve chill.Put lot of ice and garnish with jeera powder.
INGREDIENTS:
1 cup lemon juice
2 cups sugar
11/2 cup water
1 cup aloe vera transparent sticky fluid
1 1/4 cup mint juice
Method:
Mix all the ingredients and serve chill.Put lot of ice and garnish with jeera powder.
Bateka na Patra, Papad Roll - Rakshaben
Prepare batakavada no sanjo( Boil aloo, crush it add salt, green adu-marcha ni paste, lemon juice, garam masalo) . Take atta, add little of maida, add ghee , salt, black pepper powdwer to it with cold water prepere a daugh. Prepare big roti not very thin from it . Spread the aloo sanja on it, spread it evenly on the roti & roll the roti. from side cover the roll, if the atta is dry take little water so it is covered properly, deep fry the roll & with sharp knife cut it in to pieces & serve it with green chuteny or ketch-up.
Prepare aloo sanja and instead of roti spread it on papad and prepare roll of papad & deep fry it. Serv it after cutting in to pieces. This is Sanjiv kapoor's recipe & Zalak's speciality.
Prepare aloo sanja and instead of roti spread it on papad and prepare roll of papad & deep fry it. Serv it after cutting in to pieces. This is Sanjiv kapoor's recipe & Zalak's speciality.
Ratalu na Dabba - Rakshaben, Beena
Ratalu na Dabda was speciality of my father in law, ya he use to invite all his friend for the feast.
Take a Lamba Ratalu not gol one. Cut thick approx. 5-6 mm slice . Scoop out middle portion with knife. This is very specially done , the piece should not be cut. Scoop out all the pieces keep aside. Take Ghughra no sanjo( take mutter crush it & cook it in microwave for 5-7 min, in between mix it, after it is cooked add salt, green adu marcha ni paste, til, lemon juice, sugar, garam maslo & mix it properly, add kothmir, cocconut to it) Feel this sanjo in the scopped pieces, take other piece feel it & put it ulta on the first piece, tie with string.
Take a deep pan add oil not for deep fry but little more than we use for shallow fry , arrange all the prepared dabbas in it, cover it with lid & let it cook on slow flame for atleast 20-30 mins. In between turn it upside down.before serving cut the string.
Here's another variation from Mummy.
Even i have my version of ratalu na dabba taught by Ba. In a party when all gandhijis[ sorry all from ganghi family had come they had enjoyed.
1] take ratalu
make in thin slice
2] boil them with a pinch of salt
3]dry the slices and marinate with salt and pepper. Keep aside
4] prepare a filling with roasted wall nut powder+ fresh coconut+chopped coriander leaves and salt+ sugar+ lemon+ chilli + adu
5] with filling in the center make sandwich /tie thread / shallow fry but make it crispy
shashi bhabhi liked it
good starter
Take a Lamba Ratalu not gol one. Cut thick approx. 5-6 mm slice . Scoop out middle portion with knife. This is very specially done , the piece should not be cut. Scoop out all the pieces keep aside. Take Ghughra no sanjo( take mutter crush it & cook it in microwave for 5-7 min, in between mix it, after it is cooked add salt, green adu marcha ni paste, til, lemon juice, sugar, garam maslo & mix it properly, add kothmir, cocconut to it) Feel this sanjo in the scopped pieces, take other piece feel it & put it ulta on the first piece, tie with string.
Take a deep pan add oil not for deep fry but little more than we use for shallow fry , arrange all the prepared dabbas in it, cover it with lid & let it cook on slow flame for atleast 20-30 mins. In between turn it upside down.before serving cut the string.
Here's another variation from Mummy.
Even i have my version of ratalu na dabba taught by Ba. In a party when all gandhijis[ sorry all from ganghi family had come they had enjoyed.
1] take ratalu
make in thin slice
2] boil them with a pinch of salt
3]dry the slices and marinate with salt and pepper. Keep aside
4] prepare a filling with roasted wall nut powder+ fresh coconut+chopped coriander leaves and salt+ sugar+ lemon+ chilli + adu
5] with filling in the center make sandwich /tie thread / shallow fry but make it crispy
shashi bhabhi liked it
good starter
FARALI PANCHAM GOTA
NGREDIENTS- RAJAGRA ATTA -1 CUP
CURDS- 1 CUP
PEANUTS- PARTIALLY GROUNDED 1/4TH CUP
POTATO-1/2;SWEET POTATO-1/2;SURAN-SMALL PIECE;RATALU-SMALL PIECE;KACCHA KELA-1/2
CHILLI-GINGER PASTE-AS REQUIRED;
SUGAR-1 TB SP
LEMON JUICE-1 TB SP
SALT AND CORIENDER AS REQUIRED
PEPPER-FEW
WHITE TIL-FEW
METHOD-
SOAK RAJAGRA ATTA IN CURDS OVERNIGHT. BOIL POTATO,SWEET POTATO,SURAN,RATALU AND KACCHA KELA AND SMASH IT. ADD ALL INGREDIENTS. HEAT OIL TO FRY GOTA.
TAKE EACH SMALL PORTION OF GOTA IN HAND , SPRINKLE TIL ON IT AND DEEP FRY IT.
IT LOOKS V ATTRACTIVE.
SERVE IT WITH COCONUT CHUTNEY.
CURDS- 1 CUP
PEANUTS- PARTIALLY GROUNDED 1/4TH CUP
POTATO-1/2;SWEET POTATO-1/2;SURAN-SMALL PIECE;RATALU-SMALL PIECE;KACCHA KELA-1/2
CHILLI-GINGER PASTE-AS REQUIRED;
SUGAR-1 TB SP
LEMON JUICE-1 TB SP
SALT AND CORIENDER AS REQUIRED
PEPPER-FEW
WHITE TIL-FEW
METHOD-
SOAK RAJAGRA ATTA IN CURDS OVERNIGHT. BOIL POTATO,SWEET POTATO,SURAN,RATALU AND KACCHA KELA AND SMASH IT. ADD ALL INGREDIENTS. HEAT OIL TO FRY GOTA.
TAKE EACH SMALL PORTION OF GOTA IN HAND , SPRINKLE TIL ON IT AND DEEP FRY IT.
IT LOOKS V ATTRACTIVE.
SERVE IT WITH COCONUT CHUTNEY.
PALAK CHAAT PAKORA - Prachi
INGREDIENTS:
palak or spinach -1 bunch
chana dal - half cup
onion - 2 (nicely chopped)
coriander - half cup (nicely chopped)
turmeric powder - a pinch
oil - 2 table spoon
salt - to taste
chilli ginger paste - 1 tea spoon
METHOD:
Soak chana dal 5 to 6 hrs grind it in the mixer.Add chilli ginger paste, turmeric powder,salt,onion and coriander.Add 2 spoons of hot oil to the batter.Mix it nicely.Wash and clean spinach leaves.Apply the prepared thick batter on both the sides of it and deep fry it.Serve hot with green chutney or sauce.
palak or spinach -1 bunch
chana dal - half cup
onion - 2 (nicely chopped)
coriander - half cup (nicely chopped)
turmeric powder - a pinch
oil - 2 table spoon
salt - to taste
chilli ginger paste - 1 tea spoon
METHOD:
Soak chana dal 5 to 6 hrs grind it in the mixer.Add chilli ginger paste, turmeric powder,salt,onion and coriander.Add 2 spoons of hot oil to the batter.Mix it nicely.Wash and clean spinach leaves.Apply the prepared thick batter on both the sides of it and deep fry it.Serve hot with green chutney or sauce.
Thursday, March 25, 2010
KHANDVI - Prachi
INGREDIENTS-
GRAM FLOUR-1 CUP
BUTTER MILK- 2 1/2 CUP
CHILLI-GINGER PASTE-1 Tb SPOON
TURMERIC POWDER- A PINCH
JEERA POWDER- A PINCH
SALT TO TASTE
FOR SEASONING-
OIL- 1 Tb SPOON
MUSTARD SEEDS-1 tea spoon
WHITE TIL - 1 tea spoon
CURRY LEAVES -FEW
HING- A PINCH
FOR GARNISHING- CHOPPED CORIANDER AND GRATED COCONUT
METHOD-
MIX GRAM FLOUR, BUTTERMILK,TURMERIC PD,JEERA PD AND SALT.STIR IT WELL. PRESSURE COOK THE BATTER FOR HALF AN HOUR. OPEN THE PRESSURE COOKER AND SPREAD THE WARM BATTER ON A FLAT SURFACE. AFTER 5 MINS CUT IT IN TO THIN STRIPS AND ROLL IT. ARRANGE EACH THIN ROLL IN A PLATE AND GARNISH IT WITH CORIANDER AND COCONUT.
FOR SEASONING- HEAT THE OIL. PUT MUSTARD SEEDS, TIL AND HING. ADD CURRY LEAVES AND SPREAD IT ON KHANDVI [ROLLS].
GRAM FLOUR-1 CUP
BUTTER MILK- 2 1/2 CUP
CHILLI-GINGER PASTE-1 Tb SPOON
TURMERIC POWDER- A PINCH
JEERA POWDER- A PINCH
SALT TO TASTE
FOR SEASONING-
OIL- 1 Tb SPOON
MUSTARD SEEDS-1 tea spoon
WHITE TIL - 1 tea spoon
CURRY LEAVES -FEW
HING- A PINCH
FOR GARNISHING- CHOPPED CORIANDER AND GRATED COCONUT
METHOD-
MIX GRAM FLOUR, BUTTERMILK,TURMERIC PD,JEERA PD AND SALT.STIR IT WELL. PRESSURE COOK THE BATTER FOR HALF AN HOUR. OPEN THE PRESSURE COOKER AND SPREAD THE WARM BATTER ON A FLAT SURFACE. AFTER 5 MINS CUT IT IN TO THIN STRIPS AND ROLL IT. ARRANGE EACH THIN ROLL IN A PLATE AND GARNISH IT WITH CORIANDER AND COCONUT.
FOR SEASONING- HEAT THE OIL. PUT MUSTARD SEEDS, TIL AND HING. ADD CURRY LEAVES AND SPREAD IT ON KHANDVI [ROLLS].
Wednesday, March 24, 2010
NARANGI MEETHA PULAO - Prachi
INGREDIENTS-
LONG GRAIN RICE- 2 CUPS
ALMONDS-20
CASHEWNUTS-12
GHEE-4 TB SP.
SAFFRON- A PINCH
NUTMEG POWDER- 1/4 T SP.
CARDAMOM PD-1/2 T SP.
SUGAR-1/2 CUP
ORANGE JUICE-1 CUP
RAISINS-30
METHOD-
SOAK RICE FOR 2 HOURS. PLACE ALMONDS AND CASHEWNUTS IN A FLAT
COOKER PAN.MIX GHEE AND RICE AND PUT IT IN THE SAME PAN.
MIX NUTMEG PD,CARDAMOM PD,SAFFRON, RAISINS AND SUGAR INTO THE RICE.ADD 3 CUPS OF WATER AND ORANGE JUICE AND STIR ONCE.
COVER IT AND PRESSURE COOK IT FOR 10 MINS.
SERVE HOT AND GARNISH IT WITH ALMONDS AND CASHEWS.
SERVES-6
LONG GRAIN RICE- 2 CUPS
ALMONDS-20
CASHEWNUTS-12
GHEE-4 TB SP.
SAFFRON- A PINCH
NUTMEG POWDER- 1/4 T SP.
CARDAMOM PD-1/2 T SP.
SUGAR-1/2 CUP
ORANGE JUICE-1 CUP
RAISINS-30
METHOD-
SOAK RICE FOR 2 HOURS. PLACE ALMONDS AND CASHEWNUTS IN A FLAT
COOKER PAN.MIX GHEE AND RICE AND PUT IT IN THE SAME PAN.
MIX NUTMEG PD,CARDAMOM PD,SAFFRON, RAISINS AND SUGAR INTO THE RICE.ADD 3 CUPS OF WATER AND ORANGE JUICE AND STIR ONCE.
COVER IT AND PRESSURE COOK IT FOR 10 MINS.
SERVE HOT AND GARNISH IT WITH ALMONDS AND CASHEWS.
SERVES-6
Saturday, March 13, 2010
KHICHU - Prachi
KHICHU [GUJ RECIPE]
everybody knows how to make khichu...
this is something different, must try it at home.
this can be serve as a starter.
1 cup rice flour,2 cups of water,jeera pd,white til[few], chilli-ginger paste,half lemon and salt to taste.for decoration- some oil and [methi no masalo]which we use for pickle.
METHOD-
HEAT 2 CUPS OF WATER. ADD RICE FLOUR AND ALL OTHER INGREDIENTS TO IT.STIR IT NICELY ON THE SLOW FLAME TILL IT BECOMES THICK. REMOVE IT FROM GAS. MAKE SMALL ROUNDS AND GIVE A SMALL DEPRESSION IN THE CENTER.
PUT SOME OIL AND METHI MASALA IN IT AND SERVE HOT. IT TASTES VERY NICE.
everybody knows how to make khichu...
this is something different, must try it at home.
this can be serve as a starter.
1 cup rice flour,2 cups of water,jeera pd,white til[few], chilli-ginger paste,half lemon and salt to taste.for decoration- some oil and [methi no masalo]which we use for pickle.
METHOD-
HEAT 2 CUPS OF WATER. ADD RICE FLOUR AND ALL OTHER INGREDIENTS TO IT.STIR IT NICELY ON THE SLOW FLAME TILL IT BECOMES THICK. REMOVE IT FROM GAS. MAKE SMALL ROUNDS AND GIVE A SMALL DEPRESSION IN THE CENTER.
PUT SOME OIL AND METHI MASALA IN IT AND SERVE HOT. IT TASTES VERY NICE.
Friday, March 12, 2010
Muthia - Pallika's Mom-in-law's Ladoos - Must Try
http://rasaswad.blogspot.com/2009/12/muthia-recipes.html
To me, these are like Laddoos, and the name Muthia sounded very strange the first time I had them. For a gujju, Muthias can be made of anything..but they're always savory. Sweet Muthias? The first time I tried them was before I started dating L. They are heavy, so you can only bring so many in your luggage. I must have been a special friend cause he shared some of these mom-made goodies with me.
Now, after all these years, I finally ventured to make them myself. And this is because my mom-in-law suggested sending them through someone. I hate asking people to carry stuff in their luggage, so I requested her for the recipe...I was very scared, cause this is one of her specialities...to try to replicate it was a big deal. I'm glad I came pretty darn close. The only thing I could not recreate was the special shape. I have to learn that from her next time. The measurements are completely vague.. but that's how she gave me the recipe..and that's how I made it...but L. loved it so much that he suggested sending some for his mom..(partly to reassure her that I can make them well and partly because the kid in him wanted to tell her "Take a break mummy..enjoy some muthias without all the effort, for a change"). Isn't this something so many of the guys would want to tell their moms? That's what these recipe transfers are all about I guess..I'm so glad I was able to assure my husband of the continuing tradition of winter muthias..
Take about a cup of ghee in a pan. Add a few table spoons of oil (The idea of oil was unthinkable for me, but she said this helps give finished muthias a sheen..the pure ghee ones look slightly dull). Fry some edible gum (I used about a quarter of a cup for about 2 cups of atta). Remove and set aside. Add enough regula atta to the hot ghee (the mixture should be wet..like you would do for sheera, etc). Roast on a low flame till it becomes deep golden (this might take about an hour). Keep a lot of patience and keep mixing. Towards the end, add a handful of khuskhus to it. At the very end, add sliced almonds, pistachios and raisins (she adds black raisins, I had golden on hand, so that's what I added). Immediately transfer to a big plate (use a big thali). Mix it with the slightly crushed Gond. Now add roughly equal amount by volume of sugar (yeah that's how you measure things). Add ilaichi powder (fresh only, please) and grated nutmeg. Mix everything well and make laddoos. Let cool.
To me, these are like Laddoos, and the name Muthia sounded very strange the first time I had them. For a gujju, Muthias can be made of anything..but they're always savory. Sweet Muthias? The first time I tried them was before I started dating L. They are heavy, so you can only bring so many in your luggage. I must have been a special friend cause he shared some of these mom-made goodies with me.
Now, after all these years, I finally ventured to make them myself. And this is because my mom-in-law suggested sending them through someone. I hate asking people to carry stuff in their luggage, so I requested her for the recipe...I was very scared, cause this is one of her specialities...to try to replicate it was a big deal. I'm glad I came pretty darn close. The only thing I could not recreate was the special shape. I have to learn that from her next time. The measurements are completely vague.. but that's how she gave me the recipe..and that's how I made it...but L. loved it so much that he suggested sending some for his mom..(partly to reassure her that I can make them well and partly because the kid in him wanted to tell her "Take a break mummy..enjoy some muthias without all the effort, for a change"). Isn't this something so many of the guys would want to tell their moms? That's what these recipe transfers are all about I guess..I'm so glad I was able to assure my husband of the continuing tradition of winter muthias..
Take about a cup of ghee in a pan. Add a few table spoons of oil (The idea of oil was unthinkable for me, but she said this helps give finished muthias a sheen..the pure ghee ones look slightly dull). Fry some edible gum (I used about a quarter of a cup for about 2 cups of atta). Remove and set aside. Add enough regula atta to the hot ghee (the mixture should be wet..like you would do for sheera, etc). Roast on a low flame till it becomes deep golden (this might take about an hour). Keep a lot of patience and keep mixing. Towards the end, add a handful of khuskhus to it. At the very end, add sliced almonds, pistachios and raisins (she adds black raisins, I had golden on hand, so that's what I added). Immediately transfer to a big plate (use a big thali). Mix it with the slightly crushed Gond. Now add roughly equal amount by volume of sugar (yeah that's how you measure things). Add ilaichi powder (fresh only, please) and grated nutmeg. Mix everything well and make laddoos. Let cool.
Undhiu - A True Classic - Pallika.
http://rasaswad.blogspot.com/2009/12/undhiu-true-classic.html
One post is not enough. I actually need an entire blog to write about Undhiu. There would be one post for each ingredient..some posts for the papdi sessions...some for the stories shared during the papdi sessions...some for the layering order..some criticizing the "caterer versions"...some about the side dishes...ohh..I could go on and on...Everytime I make this, the people around me are subjected to a million stories...In my mother's household, Undhiu is a religion...Every detail matters...and you never mess with the recipe..ever...
Let's see if I can fit all this in a post. If you have eaten Undhiyu at Gujarati weddings or at catered parties..this version is nothing like that oily, mix-all-curry-like substance. The Undhiu my mom makes (and I make) is an art form. It is about appreciating every single element..and yet enjoying the combined taste..but I drift again..it's basically stuffed, fresh winter vegetables, layered in a particular order and cooked slowly.
It all starts with the Papdi. Papdi is usually a generic term for many flat bean like vegetables. But in this case, it has to be the "Surti papdi" (The same one where Lilva comes from). If you're from Surat, you would insist on papdi from Katargaam. You would spend half an hour checking out different stalls to pick the freshest one, then make sure you cover it with wet towel, so it does not dry up on its way home..and keep it covered. Then you would gather up the entire family, and the neighbors - men, women, old and young...and host a "papdi session", where the strings are carefully removed by people surrounding the huge pile...(small kids trying to sneak in their share in someone else's mini-pile)...and stories are shared by the old men and women about their times..All the while, making sure that papdi is not exposed to air too long....so it stays fresh, moist and tender...If you live in the US, you cut open a pack of frozen "surti papdi".
Next, you need vegetables - As fresh as you can get, and in the US, as small as you can get. This is no place for the monster vegetables. Potatoes - preferably white; Baby eggplants - remove stems; Sweet potatoes (try to get the ones with white flesh, instead of the orange ones); Ratalu (this is basically a root vegetable that has purple flesh - you get it frozen in the Indian store); Bananas - ripe (I know many recipes call for raw..but this is my mom's version..trust me); Green garlic (a cousin of spring onions - incredibly delicate - again, may use frozen)
Then, you need to make muthias - You might have made this before..recipe follows..resist the urge to add besan..And finally, you need stuffing. This is the most crucial element, because it will decide the final taste, obviously. Make sure you taste it before you start stuffing. It must be over-salted, since it has to carry the salt for the entire dish - but it has to taste good.
This Undhiu has very little oil. You will not see it. The emulsion technique makes it invisible. Which is why this is so much better than the oily-red-horrible "caterer" Undhiu. Oh, and the stuffing technique is very unique, so that you can taste the stuffing on the entire vegetable, rather than on just one end. Pay close attention.
Serving The final Undhiu is also an art, and only the person who cooked it is given that privilege (it's kind of like carving the Turkey). Always move your serving spoon from top to bottom, so that each person gets a little bit of everything (in the second helping they can ask for specific things they like..and only you know where they are). Moving your spoon around in the undhiu pot is sacrilege. Respect it.
I usually serve it with pooris and Shrikhand (and some Surti Jeeralu on the side). But you have my permission to change the sides as you like. Hey, I'm very flexible otherwise...
So, enough story telling.. here's the recipe. Feel free to change the proportion of vegetables based on your family's preferences. I know I have done everything to make it sound very intimidating. It's not. With a little bit of help from the freezer and a bunch of friends - you will have a lot of fun...And you'll see why my mom and I simply love making Undhiu...
Ingredients:
Papdi Marinade:
Fresh Green Chilli-Garlic paste - 1 tbsp
Hing - 1 tsp (not just a pinch)
Oil - 1/4 cup
Water - 1 cup
Soda-bi-carb - 1 tsp
Vegetables:
Surti Papdi (one packet frozen or about half a kilo)
Potatoes - 6-7
Baby eggplants - 6-7
Sweet potatoes - 3-4
Ratalu - one packet frozen or a half kilo piece
Ripe Bananas - 3-4
Green Garlic - a few bunches or one packet frozen
Muthia:
Coarse Wheat Flour (Ladoo no lot) - 1 1/2 cup
Methi (preferably baby methi, if not, regular is fine) - 1/2 cup chopped
Chopped Cilantro - 1/4 cup
Red chilli powder - 1 tsp
Turmeric - 1 tsp
Dhania - jeera powder - 1 tbsp
Hing - pinch
Sugar - 1 tbsp
Salt - to taste
Oil - 2-3 tbsp
Water - enough to make a soft dough
Stuffing:
Fresh dessicated coconut (one frozen packet or about 1 1/2 fresh coconut)
Finely chopped Cilantro - 1 1/2 cups
Dhania-zeera powder - 1/4 cup
Hing - 11/2 tsp (yes, a lot of hing)
Chilli-ginger paste - 3-4 tbsp (also seems a lot, but you will need it)
Turmeric - 1/2 tsp
Sugar - 4 tbsp
Salt to taste (remember to over salt the mixture)
Method:
Muthias:
Mix everything (according to taste) and make a soft dough. Take a small ball (smaller than a lime) and form a longish shape, then press with your fingers to make marks. This basically helps cook the muthias evenly from inside. (And this is where the name muthia comes from, since you have to form a fist to make them). Fry them till about half done and keep aside.
Undhiu
Mix the Papdi marinade ingredients in a big pot and swirl it, so that the oil and water makes an emulsion. Add the papdi and stir gently. Cover and keep aside so that the papdi marinates for about half an hour. Wash and peel vegetables. Keep vegetables like potatoes, etc covered under water, so they don't get dark. Mix all the stuffing ingredients. For stuffing, you need to make two slits - First, make a regular slit till about half way through the vegetable. Then, turn it around, and make another slit at a 90 degree angle. This gives you two cavities to fill, without breaking the vegetable, and the taste seeps into the entire vegetable. Stuff it well with the stuffing. Repeat this for the potatoes, eggplants, sweet potatoes. Chop the two end of the banana and cut in two. Make only one slit and stuff it. Start layering the vegetables. First start with sturdy ones like potatoes, then sweet potatoes, eggplant, then add big pieces of Ratalu and finally bananas (the order is very important since, some vetables are more delicate and some take longer to cook). Between each layer, sprinkle a little bit of the stuffing and some chopped baby garlic. Finally, add the semi-fried muthias and cover (do not add more water - Undhiu will cook in it's own juices). Cook on a low-medium flame for about 35-40 mins. Do not stir. Check by inserting a knife through one of the vegetables to check if they are done. Serve hot.
One post is not enough. I actually need an entire blog to write about Undhiu. There would be one post for each ingredient..some posts for the papdi sessions...some for the stories shared during the papdi sessions...some for the layering order..some criticizing the "caterer versions"...some about the side dishes...ohh..I could go on and on...Everytime I make this, the people around me are subjected to a million stories...In my mother's household, Undhiu is a religion...Every detail matters...and you never mess with the recipe..ever...
Let's see if I can fit all this in a post. If you have eaten Undhiyu at Gujarati weddings or at catered parties..this version is nothing like that oily, mix-all-curry-like substance. The Undhiu my mom makes (and I make) is an art form. It is about appreciating every single element..and yet enjoying the combined taste..but I drift again..it's basically stuffed, fresh winter vegetables, layered in a particular order and cooked slowly.
It all starts with the Papdi. Papdi is usually a generic term for many flat bean like vegetables. But in this case, it has to be the "Surti papdi" (The same one where Lilva comes from). If you're from Surat, you would insist on papdi from Katargaam. You would spend half an hour checking out different stalls to pick the freshest one, then make sure you cover it with wet towel, so it does not dry up on its way home..and keep it covered. Then you would gather up the entire family, and the neighbors - men, women, old and young...and host a "papdi session", where the strings are carefully removed by people surrounding the huge pile...(small kids trying to sneak in their share in someone else's mini-pile)...and stories are shared by the old men and women about their times..All the while, making sure that papdi is not exposed to air too long....so it stays fresh, moist and tender...If you live in the US, you cut open a pack of frozen "surti papdi".
Next, you need vegetables - As fresh as you can get, and in the US, as small as you can get. This is no place for the monster vegetables. Potatoes - preferably white; Baby eggplants - remove stems; Sweet potatoes (try to get the ones with white flesh, instead of the orange ones); Ratalu (this is basically a root vegetable that has purple flesh - you get it frozen in the Indian store); Bananas - ripe (I know many recipes call for raw..but this is my mom's version..trust me); Green garlic (a cousin of spring onions - incredibly delicate - again, may use frozen)
Then, you need to make muthias - You might have made this before..recipe follows..resist the urge to add besan..And finally, you need stuffing. This is the most crucial element, because it will decide the final taste, obviously. Make sure you taste it before you start stuffing. It must be over-salted, since it has to carry the salt for the entire dish - but it has to taste good.
This Undhiu has very little oil. You will not see it. The emulsion technique makes it invisible. Which is why this is so much better than the oily-red-horrible "caterer" Undhiu. Oh, and the stuffing technique is very unique, so that you can taste the stuffing on the entire vegetable, rather than on just one end. Pay close attention.
Serving The final Undhiu is also an art, and only the person who cooked it is given that privilege (it's kind of like carving the Turkey). Always move your serving spoon from top to bottom, so that each person gets a little bit of everything (in the second helping they can ask for specific things they like..and only you know where they are). Moving your spoon around in the undhiu pot is sacrilege. Respect it.
I usually serve it with pooris and Shrikhand (and some Surti Jeeralu on the side). But you have my permission to change the sides as you like. Hey, I'm very flexible otherwise...
So, enough story telling.. here's the recipe. Feel free to change the proportion of vegetables based on your family's preferences. I know I have done everything to make it sound very intimidating. It's not. With a little bit of help from the freezer and a bunch of friends - you will have a lot of fun...And you'll see why my mom and I simply love making Undhiu...
Ingredients:
Papdi Marinade:
Fresh Green Chilli-Garlic paste - 1 tbsp
Hing - 1 tsp (not just a pinch)
Oil - 1/4 cup
Water - 1 cup
Soda-bi-carb - 1 tsp
Vegetables:
Surti Papdi (one packet frozen or about half a kilo)
Potatoes - 6-7
Baby eggplants - 6-7
Sweet potatoes - 3-4
Ratalu - one packet frozen or a half kilo piece
Ripe Bananas - 3-4
Green Garlic - a few bunches or one packet frozen
Muthia:
Coarse Wheat Flour (Ladoo no lot) - 1 1/2 cup
Methi (preferably baby methi, if not, regular is fine) - 1/2 cup chopped
Chopped Cilantro - 1/4 cup
Red chilli powder - 1 tsp
Turmeric - 1 tsp
Dhania - jeera powder - 1 tbsp
Hing - pinch
Sugar - 1 tbsp
Salt - to taste
Oil - 2-3 tbsp
Water - enough to make a soft dough
Stuffing:
Fresh dessicated coconut (one frozen packet or about 1 1/2 fresh coconut)
Finely chopped Cilantro - 1 1/2 cups
Dhania-zeera powder - 1/4 cup
Hing - 11/2 tsp (yes, a lot of hing)
Chilli-ginger paste - 3-4 tbsp (also seems a lot, but you will need it)
Turmeric - 1/2 tsp
Sugar - 4 tbsp
Salt to taste (remember to over salt the mixture)
Method:
Muthias:
Mix everything (according to taste) and make a soft dough. Take a small ball (smaller than a lime) and form a longish shape, then press with your fingers to make marks. This basically helps cook the muthias evenly from inside. (And this is where the name muthia comes from, since you have to form a fist to make them). Fry them till about half done and keep aside.
Undhiu
Mix the Papdi marinade ingredients in a big pot and swirl it, so that the oil and water makes an emulsion. Add the papdi and stir gently. Cover and keep aside so that the papdi marinates for about half an hour. Wash and peel vegetables. Keep vegetables like potatoes, etc covered under water, so they don't get dark. Mix all the stuffing ingredients. For stuffing, you need to make two slits - First, make a regular slit till about half way through the vegetable. Then, turn it around, and make another slit at a 90 degree angle. This gives you two cavities to fill, without breaking the vegetable, and the taste seeps into the entire vegetable. Stuff it well with the stuffing. Repeat this for the potatoes, eggplants, sweet potatoes. Chop the two end of the banana and cut in two. Make only one slit and stuff it. Start layering the vegetables. First start with sturdy ones like potatoes, then sweet potatoes, eggplant, then add big pieces of Ratalu and finally bananas (the order is very important since, some vetables are more delicate and some take longer to cook). Between each layer, sprinkle a little bit of the stuffing and some chopped baby garlic. Finally, add the semi-fried muthias and cover (do not add more water - Undhiu will cook in it's own juices). Cook on a low-medium flame for about 35-40 mins. Do not stir. Check by inserting a knife through one of the vegetables to check if they are done. Serve hot.
Makar Sankrant Special - Pallika
http://rasaswad.blogspot.com/2010/01/makar-sankrant-special.html
This Makar Sankrant was all about tradition - well actually only food traditions..There were no kites..there was no Haldi Kumkum...but there was food...
My MIL makes carrot halwa every year..so I did. My mom sometimes makes Khichdo, so I did (actually a couple days later), and I grew up with Tilgul..so I made some of those too...
Here are the quick recipes:
Carrot Halwa:
Peel and grate carrots. Heat some ghee and saute them. Add whole milk, evaporated milk and heavy cream and keep stirring. Add sugar and keep stirring till the mixture thickens. Add cardamom, nutmeg, fried cashew, etc.
Tilgul:
The important thing to remember here is: one part "stuff" (Til, Dalia, peanuts, etc) and half part gud.
Roast one cup Til on a low flame, till nice and nutty. Roast a quarter cup each of Dalia and peanuts and break coarsely. Add some fresh cardamom powder to this dry mixture. Heat 3/4 cup gud on a low flame and sprinkle some water. When the syrup is ready (drop a ball in cold water, and if it holds shape, it's done)..add "stuff" and make tilguls or chikki.
Khichdo:
The proportion here is: one part each of Toor Daal and Faada (broken wheat). Pressure cook each of them seperately with two parts each water (so, total four parts). Mash the dal well and mix the two. Then, add the same amount of sweetener by volume (half each sugar and gud). Mix and cook everything till slightly thickened. Add cardamom, nuts, Charoli (special in this dish) and raisins. Serve hot with lots of ghee. It makes a complete meal.
(I know the proportions are confusing here...basically, I took 3/4 cup of toor dal and added 1 1/2 cups water and pressure cooked it. In a different cooker, I boiled 3/4 cup of broken wheat (Lapsi fada) with 1 1/2 cups water. This is very important, since you don't want to end up with a liquidy gooey mess. Then I mix the two in one pot, and with a big spoon, shift the whole thing to one side of the pot (kind of like a semi-circular cylinder), so that 50% of the space is empty. I fill that space with half sugar and half gud. So, basically, when you're done, it should look like a pie chart from the top, with 50% of your original ingredients, 25% sugar and 25% gud. There is no better way to do it. Many of my mom's traditional recipes are like this where the measure of sweetness is not based on the original ingredients, but based on the volume of the cooked product - and it always works..Shrikhand, Puranpoli, Sheero, Laadu...All of them...so it's worth mastering this technique)
This Makar Sankrant was all about tradition - well actually only food traditions..There were no kites..there was no Haldi Kumkum...but there was food...
My MIL makes carrot halwa every year..so I did. My mom sometimes makes Khichdo, so I did (actually a couple days later), and I grew up with Tilgul..so I made some of those too...
Here are the quick recipes:
Carrot Halwa:
Peel and grate carrots. Heat some ghee and saute them. Add whole milk, evaporated milk and heavy cream and keep stirring. Add sugar and keep stirring till the mixture thickens. Add cardamom, nutmeg, fried cashew, etc.
Tilgul:
The important thing to remember here is: one part "stuff" (Til, Dalia, peanuts, etc) and half part gud.
Roast one cup Til on a low flame, till nice and nutty. Roast a quarter cup each of Dalia and peanuts and break coarsely. Add some fresh cardamom powder to this dry mixture. Heat 3/4 cup gud on a low flame and sprinkle some water. When the syrup is ready (drop a ball in cold water, and if it holds shape, it's done)..add "stuff" and make tilguls or chikki.
Khichdo:
The proportion here is: one part each of Toor Daal and Faada (broken wheat). Pressure cook each of them seperately with two parts each water (so, total four parts). Mash the dal well and mix the two. Then, add the same amount of sweetener by volume (half each sugar and gud). Mix and cook everything till slightly thickened. Add cardamom, nuts, Charoli (special in this dish) and raisins. Serve hot with lots of ghee. It makes a complete meal.
(I know the proportions are confusing here...basically, I took 3/4 cup of toor dal and added 1 1/2 cups water and pressure cooked it. In a different cooker, I boiled 3/4 cup of broken wheat (Lapsi fada) with 1 1/2 cups water. This is very important, since you don't want to end up with a liquidy gooey mess. Then I mix the two in one pot, and with a big spoon, shift the whole thing to one side of the pot (kind of like a semi-circular cylinder), so that 50% of the space is empty. I fill that space with half sugar and half gud. So, basically, when you're done, it should look like a pie chart from the top, with 50% of your original ingredients, 25% sugar and 25% gud. There is no better way to do it. Many of my mom's traditional recipes are like this where the measure of sweetness is not based on the original ingredients, but based on the volume of the cooked product - and it always works..Shrikhand, Puranpoli, Sheero, Laadu...All of them...so it's worth mastering this technique)
Mexican Feast - Prachi
SALSA
INGREDIENTS
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
½ teaspoon chilli powder
1 capsicum
¼ teaspoon oregano
½ teaspoon sugar
½ teaspoon salt
1 tablespoon oil
METHOD
1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 3 to 4 minutes.
NACHOS
For corn chips
1 ½ cups finely ground maiza flour (makai ka atta)
1 cup plain flour (maida)
4 teaspoons oil
½ teaspoon ajwain
½ teaspoon cumin seeds
salt to taste
Other ingredients
Oil for deep frying
1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely
2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork.
4. Cut into small squares and deep fry in oil until crisp.
For white sauce
1 cup cooking cheese, grated
1 cup milk
1 tablespoon maida and 1 teaspoon garlic paste and salt & pepper to taste
½ cup cooked American sweet corn and few thin slices of capsicum
METHOD
1. Mix the cheese, garlic paste, milk and 1 tablespoon of maida and cook on a slow flame until the cheese melts
2. Arrange the corn chips on a plate and spread the melted cheese on top.
3. Sprinkle some chat masala, American sweet corn and capsicum on it
TACOS
INGREDIENTS
For the tacos
1 ½ cups maize flour (makai ka atta)
1 ½ cups plain flour (maida)
3 teaspoons oil
¾ teaspoon salt
Oil for deep frying
For the green sauce
Mexican green sauce
½ large capsicum
2 cups milk
2 tablespoons butter
2 tablespoons plain flour (maida)
salt and pepper to taste
1. Put the capsicum in boiling water. After a few minutes, take out and blend with the milk in a blender
2. Heat the butter and fry the flour for ½ minute. Add the blended milk and go on stirring until the sauce becomes thick.
3. Add salt and pepper.
For the stuffing
1 cup cooked Rajmah Beans
3 tomatoes, chopped
3 spring onions, chopped
chopped cabbage
salt to taste
To be mixed into a red sauce
½ cup tomato ketchup
2 teaspoons chilli sauce
For the tacos
1. Mix the flours. Add the oil and salt and make a soft dough by adding warm water.
2. Roll out thin rounds about 4” (100 mm) in diameter with the help of a little plain flour. Prick lightly with a fork
3. Deep fry in hot oil on both sides and then bend into ‘U’ shape while hot.
4. Store the tacos in air-tight tin.
How to serve
1. Make a red sauce by mixing the tomato ketchup and chilli sauce
2. Mix the chopped tomatoes, spring onions, cooked rajmah and salt
3. In the fold of each taco, fill some rajmah beans, sprinkle some green and red sauce and sprinkle a little cabbage
INGREDIENTS
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
½ teaspoon chilli powder
1 capsicum
¼ teaspoon oregano
½ teaspoon sugar
½ teaspoon salt
1 tablespoon oil
METHOD
1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 3 to 4 minutes.
NACHOS
For corn chips
1 ½ cups finely ground maiza flour (makai ka atta)
1 cup plain flour (maida)
4 teaspoons oil
½ teaspoon ajwain
½ teaspoon cumin seeds
salt to taste
Other ingredients
Oil for deep frying
1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely
2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork.
4. Cut into small squares and deep fry in oil until crisp.
For white sauce
1 cup cooking cheese, grated
1 cup milk
1 tablespoon maida and 1 teaspoon garlic paste and salt & pepper to taste
½ cup cooked American sweet corn and few thin slices of capsicum
METHOD
1. Mix the cheese, garlic paste, milk and 1 tablespoon of maida and cook on a slow flame until the cheese melts
2. Arrange the corn chips on a plate and spread the melted cheese on top.
3. Sprinkle some chat masala, American sweet corn and capsicum on it
TACOS
INGREDIENTS
For the tacos
1 ½ cups maize flour (makai ka atta)
1 ½ cups plain flour (maida)
3 teaspoons oil
¾ teaspoon salt
Oil for deep frying
For the green sauce
Mexican green sauce
½ large capsicum
2 cups milk
2 tablespoons butter
2 tablespoons plain flour (maida)
salt and pepper to taste
1. Put the capsicum in boiling water. After a few minutes, take out and blend with the milk in a blender
2. Heat the butter and fry the flour for ½ minute. Add the blended milk and go on stirring until the sauce becomes thick.
3. Add salt and pepper.
For the stuffing
1 cup cooked Rajmah Beans
3 tomatoes, chopped
3 spring onions, chopped
chopped cabbage
salt to taste
To be mixed into a red sauce
½ cup tomato ketchup
2 teaspoons chilli sauce
For the tacos
1. Mix the flours. Add the oil and salt and make a soft dough by adding warm water.
2. Roll out thin rounds about 4” (100 mm) in diameter with the help of a little plain flour. Prick lightly with a fork
3. Deep fry in hot oil on both sides and then bend into ‘U’ shape while hot.
4. Store the tacos in air-tight tin.
How to serve
1. Make a red sauce by mixing the tomato ketchup and chilli sauce
2. Mix the chopped tomatoes, spring onions, cooked rajmah and salt
3. In the fold of each taco, fill some rajmah beans, sprinkle some green and red sauce and sprinkle a little cabbage
Series of Salads - Prachi
Florida Salad
INGREDIENTS
½ cup diced apple or pear
½ cup paneer cubes
½ cup diced capsicum
½ cup diced cucumber
1 cup cooked macaroni
A few lettuce leaves
4 slices of bread toasted & cubed
Mix all the above ingredients. Blend in the dressing & mix well.
Dressing:
1 cup hung curd
3-4 tbsps. Mayonnaise
1 tbsp vinegar
1 tbsp finely chopped parsley
Salt & pepper to taste
1 tsp ped. Sugar
½ tsp. chilly flakes
Blend all the ingredients of the dressing & coat the vegs. Well serve chilled.
Asian Herb Salad
Ingredients:
½ small bunch mint, parsley and coriander
2 garlic cloves chopped
1” piece fresh root ginger, peeled and roughly chopped
5-6 tablespoons sunflower oil
¾ basmati rice
2 courgettes
1 bunch spring onion
• Put the herbs, garlic & ginger in a food processor with soya sauce, lime juice & honey. Blitz until all the ingredients are nicely chopped. Slowly drizzle in enough sunflower oil to give you a lovely, glossy emulsion, set aside
• Cook the rice, drain and cool. Stir in the diced courgettes, spring onions & the dressing. Mix well, serve cold, pine nuts ( optional )
Greek Salad
Ingredients:
Baby onicns 150 grams peeled & crushed
2 medium sized tomatoes
2 handful black olives
2 cucumber
Spring onion leaves
1 handful green olives
Dried oregano
Fresh leaves of oregano
200 grams feta cheese
2 tablespoons vinegar
1 tablespoon wine
Salt
6-8 tablespoons olive oil
1 cup boiled corn
Peel the onions & cruch coarsely. Sprinkle the dried oregano. Stir in the vinegar a little olive oil & set aside. Cut the tomatoes into chunks. Slice the cucumber thickly. Chop the leaves of sprin onion. Mix all these vegetable along with the onions. Add wine, the remaining olive oil, salt & the feta cheese.
Summer Salad
Ingredients:
1 cup orange segments, 1 cup cucumber cut into strips, ½ cup seedless grapes, ½ cup carrot sticks; ½ cup shredded Chinese cabbage, lettuce
Dressing:
¼ cup orange juice, 2-3 tsp olive oil, 1 tsp mustard paste, 2 tsp honey, 1tsp grated ginger, white pepper, salt.
Mix all the ingredients with the dressing & toss well. Serve on a bed of lettuce.
Oriental Salad
Ingredients:
2 cucumber, 1 bunch lettuce, ½ cup parsley chopped , ½ cup noodles fried, 2 capsicums, 2tsps. Chopped garlic, bean sprouts 200 gms, baby corn 200 gms, paneer sliced.
Shred all the vegetables and keep aside
Dressing:
½ cup olive oil, 4 tbsps. Soya sauce, 4 tbsps. Vinegar, 3 tbsps. Powder sugar, 2 tbsps. Sesame paste, salt, pepper, ½ cup peanuts.
Mix all the ingredients for the dressing pour on the vegetable and stir well serve chill.
INGREDIENTS
½ cup diced apple or pear
½ cup paneer cubes
½ cup diced capsicum
½ cup diced cucumber
1 cup cooked macaroni
A few lettuce leaves
4 slices of bread toasted & cubed
Mix all the above ingredients. Blend in the dressing & mix well.
Dressing:
1 cup hung curd
3-4 tbsps. Mayonnaise
1 tbsp vinegar
1 tbsp finely chopped parsley
Salt & pepper to taste
1 tsp ped. Sugar
½ tsp. chilly flakes
Blend all the ingredients of the dressing & coat the vegs. Well serve chilled.
Asian Herb Salad
Ingredients:
½ small bunch mint, parsley and coriander
2 garlic cloves chopped
1” piece fresh root ginger, peeled and roughly chopped
5-6 tablespoons sunflower oil
¾ basmati rice
2 courgettes
1 bunch spring onion
• Put the herbs, garlic & ginger in a food processor with soya sauce, lime juice & honey. Blitz until all the ingredients are nicely chopped. Slowly drizzle in enough sunflower oil to give you a lovely, glossy emulsion, set aside
• Cook the rice, drain and cool. Stir in the diced courgettes, spring onions & the dressing. Mix well, serve cold, pine nuts ( optional )
Greek Salad
Ingredients:
Baby onicns 150 grams peeled & crushed
2 medium sized tomatoes
2 handful black olives
2 cucumber
Spring onion leaves
1 handful green olives
Dried oregano
Fresh leaves of oregano
200 grams feta cheese
2 tablespoons vinegar
1 tablespoon wine
Salt
6-8 tablespoons olive oil
1 cup boiled corn
Peel the onions & cruch coarsely. Sprinkle the dried oregano. Stir in the vinegar a little olive oil & set aside. Cut the tomatoes into chunks. Slice the cucumber thickly. Chop the leaves of sprin onion. Mix all these vegetable along with the onions. Add wine, the remaining olive oil, salt & the feta cheese.
Summer Salad
Ingredients:
1 cup orange segments, 1 cup cucumber cut into strips, ½ cup seedless grapes, ½ cup carrot sticks; ½ cup shredded Chinese cabbage, lettuce
Dressing:
¼ cup orange juice, 2-3 tsp olive oil, 1 tsp mustard paste, 2 tsp honey, 1tsp grated ginger, white pepper, salt.
Mix all the ingredients with the dressing & toss well. Serve on a bed of lettuce.
Oriental Salad
Ingredients:
2 cucumber, 1 bunch lettuce, ½ cup parsley chopped , ½ cup noodles fried, 2 capsicums, 2tsps. Chopped garlic, bean sprouts 200 gms, baby corn 200 gms, paneer sliced.
Shred all the vegetables and keep aside
Dressing:
½ cup olive oil, 4 tbsps. Soya sauce, 4 tbsps. Vinegar, 3 tbsps. Powder sugar, 2 tbsps. Sesame paste, salt, pepper, ½ cup peanuts.
Mix all the ingredients for the dressing pour on the vegetable and stir well serve chill.
Orange Delight Fantasy - Prachi
INGREDIENTS
Milk Maid - 1 Tin
Maida - 200 Gms
Soda bi Carb - 1 t Spoon
Fanta - 125 ml
Baking Powder - 1 t Spoon
Butter - 100 Gm
Sugar - 6 t Spoon
Orange Sqnash - 50 ml
For Filling
White Butter - 100 Gms
Iceing Sugar - 50 Gms
Lime Juice - Few dropped
Fresh Orange - Nicely Chopped
For Decoration - Orange magic pop and orange cream biscuit
METHOD
Sieve Maida, Soda & Baking powder together. Heat sugar till it melts and becomes brown. Add water to get caramel syrup. Melt butter in a pan. Let it cool down. Add Milkmaid, Maida, Caramel Syrup, Fanta and Orange Sqnash. Mix it well. Grease a tray with butter, pour the mixture, bake it in oven at 150 C for 1 ½ hour.
After it cools down, cut thin layers according to required shapes. Whip butter, iceing sugar and lime juice well. Add orange piece to it. Sandwich together with orange butter iceing and decorate it with orange magic pop and orange cream biscuit.
Milk Maid - 1 Tin
Maida - 200 Gms
Soda bi Carb - 1 t Spoon
Fanta - 125 ml
Baking Powder - 1 t Spoon
Butter - 100 Gm
Sugar - 6 t Spoon
Orange Sqnash - 50 ml
For Filling
White Butter - 100 Gms
Iceing Sugar - 50 Gms
Lime Juice - Few dropped
Fresh Orange - Nicely Chopped
For Decoration - Orange magic pop and orange cream biscuit
METHOD
Sieve Maida, Soda & Baking powder together. Heat sugar till it melts and becomes brown. Add water to get caramel syrup. Melt butter in a pan. Let it cool down. Add Milkmaid, Maida, Caramel Syrup, Fanta and Orange Sqnash. Mix it well. Grease a tray with butter, pour the mixture, bake it in oven at 150 C for 1 ½ hour.
After it cools down, cut thin layers according to required shapes. Whip butter, iceing sugar and lime juice well. Add orange piece to it. Sandwich together with orange butter iceing and decorate it with orange magic pop and orange cream biscuit.
Fresh Corn Basket - Prachi
Ingredients
For the Basket
1½ Cups maize flour ( Makai Ka Atta)
1½ Cups Maida
3 tea spoons oil
¾ tea spoon salt
Oil for deep frying
For the Stuffing
1 cup fresh cooked corn
1 cup crushed cooked corn
1 Cup nicely chopped spinach
1 Red capsicum chopped
1 Onion chopped
1 teaspoon garlic – Chilli paste
2 Tablespoon grated cheese
1 Cup milk
2 Tablespoon fresh cream
2 teaspoons corn flour
2 teaspoons maida
2 Tablespoons Butter
1 tea spoon chilli flakes
1 t.sp Oregano
A few drops Tabasco sauce
Salt to taste
For Decoration - Shredded, Fresh broccoli
Method
For the Basket
Mix maize flour, maida, oil and salt and make a semi-stiff dough by adding water. Knead the dough well and keep for 30 minutes. Roll out into small puris and press inside a basket shaped mould. Deep fry the stack in hot oil until crisp.
For the Stuffing
Mix the milk, cream, corn flour and maida and keep it aside. Heat the butter and fry the chopped onion and capsicum for ½ minute. Add the garlic-chilli paste, cooked corn, crushed corn, chopped spinach and fry for 2 minutes. Add the milk mixture to it and cook again for a few minutes. Add salt, grated cheese, chilli flakes, oregano and a few drops of tabasco sauce.
How to Serve
Put one spoon of stuffing in each basket and heat it in microwave for 30 seconds. Decorate it with broccoli. Serve hot.
For the Basket
1½ Cups maize flour ( Makai Ka Atta)
1½ Cups Maida
3 tea spoons oil
¾ tea spoon salt
Oil for deep frying
For the Stuffing
1 cup fresh cooked corn
1 cup crushed cooked corn
1 Cup nicely chopped spinach
1 Red capsicum chopped
1 Onion chopped
1 teaspoon garlic – Chilli paste
2 Tablespoon grated cheese
1 Cup milk
2 Tablespoon fresh cream
2 teaspoons corn flour
2 teaspoons maida
2 Tablespoons Butter
1 tea spoon chilli flakes
1 t.sp Oregano
A few drops Tabasco sauce
Salt to taste
For Decoration - Shredded, Fresh broccoli
Method
For the Basket
Mix maize flour, maida, oil and salt and make a semi-stiff dough by adding water. Knead the dough well and keep for 30 minutes. Roll out into small puris and press inside a basket shaped mould. Deep fry the stack in hot oil until crisp.
For the Stuffing
Mix the milk, cream, corn flour and maida and keep it aside. Heat the butter and fry the chopped onion and capsicum for ½ minute. Add the garlic-chilli paste, cooked corn, crushed corn, chopped spinach and fry for 2 minutes. Add the milk mixture to it and cook again for a few minutes. Add salt, grated cheese, chilli flakes, oregano and a few drops of tabasco sauce.
How to Serve
Put one spoon of stuffing in each basket and heat it in microwave for 30 seconds. Decorate it with broccoli. Serve hot.
Handwa - Prachi
Ingredients:
Raw Rice – 2 Cups
Urad dal – ½ Cup
Tuar dal – ½ Cup
Moong dal – ½ Cup
Chana dal – ½ cup
Salt to taste
Sugar – 3 Tb. Sp
Turmeric pd. – 1 t.sp
Curd – 1 ½ cup sour curd
Soda-bi-carb – 1 t.sp.
Green Chilli, Ginger,Garlic Paste – 3 Tb. Sp
White til for decoration
For Seasoning:
Oil – 3tb. Sp
Mustard seeds – 1 t.sp
Fenugreek seeds – 1 t.sp
Small Red Chilli – 2
Curry Leaves – few
Asafoetida - a pinch
Method:
Soak the rice and the dals separately over night. Grind the rice, the dals and the curd in grinder for 20 mins. The mixture should be dropping consistency. Leave it for 5 hours for fermentation.
Add Salt, Sugar, turmeric pd., soda to the batter and mix it well. For the seasoning, heat the oil, fry the mustard seeds until they crackle. Add fenugreek seeds, red chilli, curry leaves and Asafoetida to it. Pour it to the batter. (Optional – you can also add grated carrot, green peas, finely chopped methi leaves etc.
Grease a pan with oil. Pour the mixture in it. Decorate it with white til. Bake it for 45 mins at 180 degree c in an oven. Let it cool down. Then cut it into required shapes.
For Yellow colour – 1 t sp.turmeric pd.
For Green colour – Make a paste of ½ cup green peas, ½ cup coriander leaves
and 3 greenchilli
For Red colour – make a paste of 1 boiled beet root, 1 tomato and ½ carrot.
Raw Rice – 2 Cups
Urad dal – ½ Cup
Tuar dal – ½ Cup
Moong dal – ½ Cup
Chana dal – ½ cup
Salt to taste
Sugar – 3 Tb. Sp
Turmeric pd. – 1 t.sp
Curd – 1 ½ cup sour curd
Soda-bi-carb – 1 t.sp.
Green Chilli, Ginger,Garlic Paste – 3 Tb. Sp
White til for decoration
For Seasoning:
Oil – 3tb. Sp
Mustard seeds – 1 t.sp
Fenugreek seeds – 1 t.sp
Small Red Chilli – 2
Curry Leaves – few
Asafoetida - a pinch
Method:
Soak the rice and the dals separately over night. Grind the rice, the dals and the curd in grinder for 20 mins. The mixture should be dropping consistency. Leave it for 5 hours for fermentation.
Add Salt, Sugar, turmeric pd., soda to the batter and mix it well. For the seasoning, heat the oil, fry the mustard seeds until they crackle. Add fenugreek seeds, red chilli, curry leaves and Asafoetida to it. Pour it to the batter. (Optional – you can also add grated carrot, green peas, finely chopped methi leaves etc.
Grease a pan with oil. Pour the mixture in it. Decorate it with white til. Bake it for 45 mins at 180 degree c in an oven. Let it cool down. Then cut it into required shapes.
For Yellow colour – 1 t sp.turmeric pd.
For Green colour – Make a paste of ½ cup green peas, ½ cup coriander leaves
and 3 greenchilli
For Red colour – make a paste of 1 boiled beet root, 1 tomato and ½ carrot.
Mawa Potli - Prachi
MAWA POTLI
(Traditional Gujarati Recipe)
Preparation Time- 30 Mins. (Makes 10 Pieces)
Ingredients
For Filling:
Milkmawa(Khoya) – 3Tb.Sp
Almonds – 6
Pistachios – 10
Cashews – 6
Kismis – Few
Powdered Sugar – 4Tb.Sp
Cardamom Pd. – ½ t.sp
Saffron – Few Leaves
For Covering:
Maida – 1 Cup
Ghee – 2Tb.Sp
Water – Enough to make the dough
Salt to taste
Enough ghee for frying
Method:
Sieve maida and add ghee, mix it well. Add just enough water to make a soft dough. Divide the dough into 10 parts. Roll out thinly into 2 1/2” diameter circle.
Roast Almond, Pistachios and Cashew for 2 mins. Grind it in a mixie. Crumble mawa with hand and add powdered sugar, Kismis, Cardamom pd. Saffron and Crushed pd. Mix it well.
Take each round, put one spoon filling in the centre.Fold the edge nicely to give potli shape.
Deep fry it in ghee till it becomes pink in colour.
(Traditional Gujarati Recipe)
Preparation Time- 30 Mins. (Makes 10 Pieces)
Ingredients
For Filling:
Milkmawa(Khoya) – 3Tb.Sp
Almonds – 6
Pistachios – 10
Cashews – 6
Kismis – Few
Powdered Sugar – 4Tb.Sp
Cardamom Pd. – ½ t.sp
Saffron – Few Leaves
For Covering:
Maida – 1 Cup
Ghee – 2Tb.Sp
Water – Enough to make the dough
Salt to taste
Enough ghee for frying
Method:
Sieve maida and add ghee, mix it well. Add just enough water to make a soft dough. Divide the dough into 10 parts. Roll out thinly into 2 1/2” diameter circle.
Roast Almond, Pistachios and Cashew for 2 mins. Grind it in a mixie. Crumble mawa with hand and add powdered sugar, Kismis, Cardamom pd. Saffron and Crushed pd. Mix it well.
Take each round, put one spoon filling in the centre.Fold the edge nicely to give potli shape.
Deep fry it in ghee till it becomes pink in colour.
Rakshben's Coconut Cookies
200 gm Maida, 60 gm of yellow butter, 180 gm of brown sugar, 3 spoon of cocconut powder,pinch of baking powder or soda
Sieve maida with baking powder. Take butter & Sugar in bowl, mix it till it becoms light, add maida & Cocconut powder ,with milk prepere a dough, give any shape you like, bake for 10-15 mins on 180 . To make it crunchy you can add freashly grounded cocconut in it. If you like put 2-3 drops of Vanilla essence in it.
Sieve maida with baking powder. Take butter & Sugar in bowl, mix it till it becoms light, add maida & Cocconut powder ,with milk prepere a dough, give any shape you like, bake for 10-15 mins on 180 . To make it crunchy you can add freashly grounded cocconut in it. If you like put 2-3 drops of Vanilla essence in it.
Rakshaben's Corn Coconut Yummy Vegetable
Take fresh American boiled corns 100 gms,
For Paste: 2 onions, 1 Cup coriender leaves, 5-7 leaf of Fudina, 2 Lavang, 1-2 elaichi, 2 red chillies , cocconut powder 3 spoon ( I take cocconut milk 2 Cups).
Take 1 spoonful of Ghee add paste to it, fry it for 2-3 min. than add boiled corns to it.Add required salt & I add little sugar , it gives good taste but if you don't like don't add.
For Paste: 2 onions, 1 Cup coriender leaves, 5-7 leaf of Fudina, 2 Lavang, 1-2 elaichi, 2 red chillies , cocconut powder 3 spoon ( I take cocconut milk 2 Cups).
Take 1 spoonful of Ghee add paste to it, fry it for 2-3 min. than add boiled corns to it.Add required salt & I add little sugar , it gives good taste but if you don't like don't add.
Prachi's Winning Entry
DEAR ALL,
MY NESTLE COOKING COMPETITION WENT OFF QUITE WELL.THERE WERE 34 ENTRIES
.EVERYBOBY MADE MALASIAN,INDONESIAN,BERMESE AND SOUTH INDIAN DISHES.I MADE OUR GUJURATI KHANDVI. IT WAS A DIFFRENT RECIPE AMONG ALL. I GOT THIRD PRIZE.I HAVE SENT THE RECIPE
LOVE PRACHI :):)
SPICY COCONUT DOLLOPS
Ingredient
(To Set for Curds : Maggi coconut milk powder – 25 gms, Milk – 1 Cup, Curds – 1 teaspoon)
Gram flour ( Besan) – 1 cup
Cuminseed powder – a pinch
Turmeric powder – a pinch
Chilli- ginger paste – 1 teaspoon
Salt – to taste
For Stuffing:
Fresh Green Peas – ½ Cup
Maggi coconut milk powder – 2 Tb.spoon (Dissolve it in 2Tb.spoon of warm water)
Garlic- Chilli- Ginger paste – 2 teaspoon
Coriander nicely chopped
Oil – 1 teaspoon
Salt to taste
Lemon – ½
For Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
White Til – ½ teaspoon
Asafoetida ( Hing) – a pinch
Curry Leaves
Coriander nicely chopped
Method:
To set curds: Dissolve 25 gm of Maggi coconut milk powder in to 1 cup of warm milk. Mix 1 teaspoon curds in it and leave it over night.
For Stuffing:
Crush fresh green peas in the mixie. Heat oil in a pan. Add crushed green peas and salt to it. Shallow fry it for 2 mins. Add Maggi coconut milk powder paste, coriander, chilli- ginger-garlic paste and lemon to it. Cook it till it becomes dry. Keep it aside.
Add 1 ½ cup of water to 1 cup of curds and make buttermilk. Mix Besan, Cuminseed powder, Turmeric Powder, Chilli-Ginger paste, and Salt well, using a hand blender and pressure cook it. After half an hour open the pressure cooker and spread the warm batter on a flat surface in to thin layer. Spread the ready stuffing on it. Leave it for 10 mins. Cut it in to thin strips and make small rolls according to required size.
Heat oil in a small pan. Put mustard seeds, Til, Curry leaves and Hing and spread it on the rolls evenly. Garnish it with coriander.
MY NESTLE COOKING COMPETITION WENT OFF QUITE WELL.THERE WERE 34 ENTRIES
.EVERYBOBY MADE MALASIAN,INDONESIAN,BERMESE AND SOUTH INDIAN DISHES.I MADE OUR GUJURATI KHANDVI. IT WAS A DIFFRENT RECIPE AMONG ALL. I GOT THIRD PRIZE.I HAVE SENT THE RECIPE
LOVE PRACHI :):)
SPICY COCONUT DOLLOPS
Ingredient
(To Set for Curds : Maggi coconut milk powder – 25 gms, Milk – 1 Cup, Curds – 1 teaspoon)
Gram flour ( Besan) – 1 cup
Cuminseed powder – a pinch
Turmeric powder – a pinch
Chilli- ginger paste – 1 teaspoon
Salt – to taste
For Stuffing:
Fresh Green Peas – ½ Cup
Maggi coconut milk powder – 2 Tb.spoon (Dissolve it in 2Tb.spoon of warm water)
Garlic- Chilli- Ginger paste – 2 teaspoon
Coriander nicely chopped
Oil – 1 teaspoon
Salt to taste
Lemon – ½
For Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
White Til – ½ teaspoon
Asafoetida ( Hing) – a pinch
Curry Leaves
Coriander nicely chopped
Method:
To set curds: Dissolve 25 gm of Maggi coconut milk powder in to 1 cup of warm milk. Mix 1 teaspoon curds in it and leave it over night.
For Stuffing:
Crush fresh green peas in the mixie. Heat oil in a pan. Add crushed green peas and salt to it. Shallow fry it for 2 mins. Add Maggi coconut milk powder paste, coriander, chilli- ginger-garlic paste and lemon to it. Cook it till it becomes dry. Keep it aside.
Add 1 ½ cup of water to 1 cup of curds and make buttermilk. Mix Besan, Cuminseed powder, Turmeric Powder, Chilli-Ginger paste, and Salt well, using a hand blender and pressure cook it. After half an hour open the pressure cooker and spread the warm batter on a flat surface in to thin layer. Spread the ready stuffing on it. Leave it for 10 mins. Cut it in to thin strips and make small rolls according to required size.
Heat oil in a small pan. Put mustard seeds, Til, Curry leaves and Hing and spread it on the rolls evenly. Garnish it with coriander.
Wednesday, March 3, 2010
3-4-5 KopraPak (Coconut Burfee)
(From http://rasaswad.blogspot.com/)
It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her recipe..it came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement!
It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining half part sugar right at the end and stir vigorously (If using Indian sugar, grind it..US sugar works fine as is). This helps the re-crystallization process. Now transfer to a greased plate. Cool, and make pieces. this recipe actually gives a nice, dry pieces (Chosla as we call in Gujarati). Enjoy!!
It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her recipe..it came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement!
It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining half part sugar right at the end and stir vigorously (If using Indian sugar, grind it..US sugar works fine as is). This helps the re-crystallization process. Now transfer to a greased plate. Cool, and make pieces. this recipe actually gives a nice, dry pieces (Chosla as we call in Gujarati). Enjoy!!
Subscribe to:
Posts (Atom)