Take 2-3 boiled & smashed potatoes, add 100 gms of grated paneer, 50 gms of grated cheese,1/2 finely chopped green capcicum , coriender finely chopped, salt, pepper to it mix it properly & make roll . Prepare Maida nu khiru or you can deep it in corn flour also and deep fry it.
For this you can also make it attractive by covering it with sali potatto. For it take 1-2 big potatto & prepere sali in water add salt to it , keep it in fridge for some time, than remove from water and let it dry for some time. cover the roll with it,make it tight and deep fry it. If u feel that u want be able to fry it than coat it with thin maida layer. (Maida nu khiru-add more water to prepare thin coating).
Friday, April 30, 2010
Ratallo na vada - Rakshaben
As we are preparing Allo vada, same way you have to boil rataloo & smash it, add salt, green chiiie paste, garlic paste, coriender leaves chopped finely, limboo, kismis, sugar (optional).Mix everything & prepare balls.
For coating prepere chana na lot nu khiru adding some rice flour and maida in it. Cover the balls of rataloo & deep fry it.
For pattice instead of allo cover you can use rataloo , it taste really good.
For coating prepere chana na lot nu khiru adding some rice flour and maida in it. Cover the balls of rataloo & deep fry it.
For pattice instead of allo cover you can use rataloo , it taste really good.
Crispy Vegetable - Rakshaben
Long strings of flower, carrot, potatto, French beans: cut every thing in long strings & half cook it.
take 3-4 tbsp of corn flour, 1 vati of maida add salt, black pepper, mix all the vegetable along with it, keep for some time, after that if required add little water and deep fry it. You can take bitter guard (Karela) also.
take 3-4 tbsp of corn flour, 1 vati of maida add salt, black pepper, mix all the vegetable along with it, keep for some time, after that if required add little water and deep fry it. You can take bitter guard (Karela) also.
Wednesday, April 28, 2010
Cheese Straws..quick appetizer - Pallika
I took these to a friend's birthday party..and worked out well. The recipe is from
SmittenKitchen
Combine 11/2 cups grated sharp cheese like cheddar (I used a mexican blend), 1/2 cup soft butter, 3/4 cup of flour, salt, red chilli flakes, and a table spoon on cream into dough. Roll out and cut into strips. Bake at 350 for 10-15 mins. Cool and serve.
SmittenKitchen
Combine 11/2 cups grated sharp cheese like cheddar (I used a mexican blend), 1/2 cup soft butter, 3/4 cup of flour, salt, red chilli flakes, and a table spoon on cream into dough. Roll out and cut into strips. Bake at 350 for 10-15 mins. Cool and serve.
Matar Kachori - Pallika
Here's a Sanjeev Kapoor recipe that I've made a couple of times, and it works great!
MATAR KI KACHORI
These kachoris are stuffed with spicy peas and served with a chutney.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
FOR COVERING
Refined flour (maida)
1 1/2 cups
Salt
to taste
Desi ghee
5 tablespoons
Oil
to deep fry
Stuffing
Oil
1 tablespoon
Cumin seeds
1 teaspoon
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1/2 teaspoon
Green chillies, finely chopped
2
Green peas, blanched & crushed
1 cup
Asafoetida
a pinch
Split Bengal gram (chana dal), roasted and powdered
1 tablespoon
Garam masala powder
1 teaspoon
Chaat masala
1/2 teaspoon
Salt
to taste
Fresh coriander leaves, finely chopped
a few sprigs
METHOD
Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.
MATAR KI KACHORI
These kachoris are stuffed with spicy peas and served with a chutney.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
FOR COVERING
Refined flour (maida)
1 1/2 cups
Salt
to taste
Desi ghee
5 tablespoons
Oil
to deep fry
Stuffing
Oil
1 tablespoon
Cumin seeds
1 teaspoon
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1/2 teaspoon
Green chillies, finely chopped
2
Green peas, blanched & crushed
1 cup
Asafoetida
a pinch
Split Bengal gram (chana dal), roasted and powdered
1 tablespoon
Garam masala powder
1 teaspoon
Chaat masala
1/2 teaspoon
Salt
to taste
Fresh coriander leaves, finely chopped
a few sprigs
METHOD
Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.
Lilva kachori - Pallika
This is not exactly our family recipe, but it's pure gujarati, and I've made it a few times. It's a big hit. I got the recipe from vahrevah.com
ngredients:
MASALA
1 bag Boiled Lilva/Peas
Little bit Green Chilies,
Little bit Coriander Leaves
Little bit Zeera
Little bit Ginger/Garlic Paste
Little bit Hing
Little bit Turmeric
Little bit Salt
Little bit Sugar
Little bit Coriander Powder (optional)
Little bit Lime Juice
DOUGH
1 cup Maida
Little bit Salt
½ Tbsp Suji (soaked in warm water)
1 Tbsp Ghee/Oil
Water for Dough
METHOD
Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste.
Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.
Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. MAKE SURE THE MIXTURE IS DRY
In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.
Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.
Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.
DON’T FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT
ngredients:
MASALA
1 bag Boiled Lilva/Peas
Little bit Green Chilies,
Little bit Coriander Leaves
Little bit Zeera
Little bit Ginger/Garlic Paste
Little bit Hing
Little bit Turmeric
Little bit Salt
Little bit Sugar
Little bit Coriander Powder (optional)
Little bit Lime Juice
DOUGH
1 cup Maida
Little bit Salt
½ Tbsp Suji (soaked in warm water)
1 Tbsp Ghee/Oil
Water for Dough
METHOD
Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste.
Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.
Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. MAKE SURE THE MIXTURE IS DRY
In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.
Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.
Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.
DON’T FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT
Patra - Pallika
I haven't made these in years, so please let me know if there are changes in this recipe. I'm writing from my memory of how mummy taught me.
Wash, clean and wipe dry the Patra leaves. Remove stems and thick veins. For the batter, mix besan, salt, tamarind juice, Gud, turmeric powder, red chilli powder and a pinch of garam masala. Make a thick batter. With your hands, paint the batter on the leaves, layer two leaves, and make sure there' enough batter between and over each later. Then roll it tightly. Steam till the batter sets. Cut into slices. Heat oil, add mustard seeds, hing, Tal, and add the patra slices, and saute till slightly crispy.
Wash, clean and wipe dry the Patra leaves. Remove stems and thick veins. For the batter, mix besan, salt, tamarind juice, Gud, turmeric powder, red chilli powder and a pinch of garam masala. Make a thick batter. With your hands, paint the batter on the leaves, layer two leaves, and make sure there' enough batter between and over each later. Then roll it tightly. Steam till the batter sets. Cut into slices. Heat oil, add mustard seeds, hing, Tal, and add the patra slices, and saute till slightly crispy.
Bateka wada, Bhajiyas - Pallika
This recipe is not really a family recipe. I've adapted it to match the taste of roadside wada pav.
Bateka Wada:
Boil, peel and mash potatoes.
No tadka, Homestyle version - add salt, sugar, hing, lime juice, chopped cilantro, and green chilli - ginder paste.
With Tadka, Roadside version - For the tadka, heat some oil, add mustard seeds, curry leaves, hing, finely chopped green chillies, ginger and lots of garlic, may also add some coconut at this point, then add turmeric, small pieces of cashew nuts, and finally some chopped cilantro. Add this mixture to the potatoes, mix well, add salt and lime juice as per taste.
Batter: Besan, salt, turmeric powder, red chilli powder, dhana-jeeru, pinch of garam masala, amchur or chat masala, baking soda, and a tsp of hot oil. Add water and make a smooth batter.
Make medium sized balls of the filling (I flatten the roadside version a little bit). Then coat with the besan batter and deep fry. Serve with garlic chutney, and pav (if making wada pav).
Bhajiyas:
Use the same batter as above. Things you can dip in this batter are endless. Fry on a medium heat in oil, till golden brown.
Sliced raw potatoes, diced bell pepper, pieces of paneer (marinated in some spices), pieces of cauliflower (also marinated in basic spices), spinach leaves, sliced bananas, diced ripe mango, galka (a vegetable like zucchini), baby corn, sliced baby egg plants...
There's an interesting story about bhajiyas and dadaji. He used to say that any bhajiya whose name starts with a 'K' should be eaten carefully as it might be hot from inside, even if you feel they've cooled down - examples - kanda (not the dry version), kela, keri...his theory kinda worked...
Bateka Wada:
Boil, peel and mash potatoes.
No tadka, Homestyle version - add salt, sugar, hing, lime juice, chopped cilantro, and green chilli - ginder paste.
With Tadka, Roadside version - For the tadka, heat some oil, add mustard seeds, curry leaves, hing, finely chopped green chillies, ginger and lots of garlic, may also add some coconut at this point, then add turmeric, small pieces of cashew nuts, and finally some chopped cilantro. Add this mixture to the potatoes, mix well, add salt and lime juice as per taste.
Batter: Besan, salt, turmeric powder, red chilli powder, dhana-jeeru, pinch of garam masala, amchur or chat masala, baking soda, and a tsp of hot oil. Add water and make a smooth batter.
Make medium sized balls of the filling (I flatten the roadside version a little bit). Then coat with the besan batter and deep fry. Serve with garlic chutney, and pav (if making wada pav).
Bhajiyas:
Use the same batter as above. Things you can dip in this batter are endless. Fry on a medium heat in oil, till golden brown.
Sliced raw potatoes, diced bell pepper, pieces of paneer (marinated in some spices), pieces of cauliflower (also marinated in basic spices), spinach leaves, sliced bananas, diced ripe mango, galka (a vegetable like zucchini), baby corn, sliced baby egg plants...
There's an interesting story about bhajiyas and dadaji. He used to say that any bhajiya whose name starts with a 'K' should be eaten carefully as it might be hot from inside, even if you feel they've cooled down - examples - kanda (not the dry version), kela, keri...his theory kinda worked...
Samosa - Pallika
Every one has a different recipe for this, I'm sure. Here's how I make them.
If I'm feeling really traditional, then I make a dough with Maida, salt, oil, and ajwain and make a stiff dough with cold water. Knead it, make into small balls, roll and cut into half to make one cover.
For the filling: Boil, peel and mash potatoes (try and use Russet potatoes in the US. Yukon Gold tastes good, but might become gluey if overcooked). Add boiled green peas. Add salt, chopped or ground green chillies or red chilli powder, chopped cilantro, chopped mint, chat masala powder or amchur, garam masala powder, Samosa masala (I coarsely grind together fennel seeds, corriander seeds, and anaar dana), corriander cumin powder, lime juice and mix well. Prepare a cone with the covers and stuff them with the filling, press and seal properly. Deep fry in hot oil on a low to medium flame till golden brown.
For more Samosa ideas, see my blog entry.
Tips:
- For the cover, I use Goya Empenadas covers (you might find it in the mexican food section, and they are frozen).
- Try and grind the samosa masala fresh. It tastes fabulous. I grind it using a small coffee grinder. It can also be used for making aloo paratha or gobhi paratha
- You can either freeze the stuffed raw samosas or better still, half fry and freeze them. I lay them out on a cookie sheet or tray, let them freeze, then remove and store them in a big plastic ziploc bag. This way they won't stick to each other and you'll be ready to fry up some samosas any time you want.
If I'm feeling really traditional, then I make a dough with Maida, salt, oil, and ajwain and make a stiff dough with cold water. Knead it, make into small balls, roll and cut into half to make one cover.
For the filling: Boil, peel and mash potatoes (try and use Russet potatoes in the US. Yukon Gold tastes good, but might become gluey if overcooked). Add boiled green peas. Add salt, chopped or ground green chillies or red chilli powder, chopped cilantro, chopped mint, chat masala powder or amchur, garam masala powder, Samosa masala (I coarsely grind together fennel seeds, corriander seeds, and anaar dana), corriander cumin powder, lime juice and mix well. Prepare a cone with the covers and stuff them with the filling, press and seal properly. Deep fry in hot oil on a low to medium flame till golden brown.
For more Samosa ideas, see my blog entry.
Tips:
- For the cover, I use Goya Empenadas covers (you might find it in the mexican food section, and they are frozen).
- Try and grind the samosa masala fresh. It tastes fabulous. I grind it using a small coffee grinder. It can also be used for making aloo paratha or gobhi paratha
- You can either freeze the stuffed raw samosas or better still, half fry and freeze them. I lay them out on a cookie sheet or tray, let them freeze, then remove and store them in a big plastic ziploc bag. This way they won't stick to each other and you'll be ready to fry up some samosas any time you want.
Safed Dhokla (Idada) - Pallika
Some households make these thick, but as far as I know, in our family, they are made super thin, and served steaming hot with raw oil and green chutney on the side. I'm not confident about the proportion, so please comment!!!
2 part rice, 1 part udad dal. Soak for a few hours, grind, add some yogurt and ferment overnight (or soak overnight, grind in the morning, and make dhokla in the evening). Add salt, green chilli - ginger paste. If the mixture is not fluffy enough, may add aatho (oil, water and soda, heated till foamed) or add Eno. Make very thin dhokla (see previous recipe). You may also sprinkle some crushed black pepper on top before steaming.
2 part rice, 1 part udad dal. Soak for a few hours, grind, add some yogurt and ferment overnight (or soak overnight, grind in the morning, and make dhokla in the evening). Add salt, green chilli - ginger paste. If the mixture is not fluffy enough, may add aatho (oil, water and soda, heated till foamed) or add Eno. Make very thin dhokla (see previous recipe). You may also sprinkle some crushed black pepper on top before steaming.
Khaman Dhokla - Pallika
Soak Chana dal for 3-4 hours. Grind it coarsely and leave to ferment overnight. Add greenchilli-ginger paste, and salt. In a small container, mix some oil and water and heat (be careful, use more water, and less oil). Add cooking soda (soda-bi-carb) to this mixture, mix it well and let it come to a boil (the mixture should foam). Add this foam (aatho) to the dhokla batter. oil some deep plates for the dhokla. In a deep pot or pressure cooker (without the ring and the whistle), boil water. Keep a kaatho (a metal ring to hold dhokla plate) at the bottom. Fill the oiled plates halfway through with the dhokla batter and out it in the dhokla container. Cover and let steam for about 10 mins (depends on the size and thickness of your plates). Once set, remove and let cool. Make bite sized pieces. Serve hot with raw oil, chopped cilantro, freshly grated coconut and sev.
Another variation, Nylon khaman is made with Besan. I use an instant mix for the same. Make according to package instructions. For the vaghaar, I heat some oil, add mustard seeds, slit green chillis, curry leaves, hing and sesame seeds. Add a good amount of water to this, add sugar and let it boil for a couple of minutes. Use a spoon to add this vaghaar on top of the dhokla (nylon khaman is usually dry, so the water makes them moist). Garnish with chopped cilantro, freshly grated coconut and sev.
Another variation, Nylon khaman is made with Besan. I use an instant mix for the same. Make according to package instructions. For the vaghaar, I heat some oil, add mustard seeds, slit green chillis, curry leaves, hing and sesame seeds. Add a good amount of water to this, add sugar and let it boil for a couple of minutes. Use a spoon to add this vaghaar on top of the dhokla (nylon khaman is usually dry, so the water makes them moist). Garnish with chopped cilantro, freshly grated coconut and sev.
Ghughra - Pallika
As part of April, the appetizer month, I'm going to try and write down some recipes as I remember them. Please feel free to leave comments to discuss variations.
Ghughra Filling:
Coarsely crush green peas in a food processor. In a pan, heat some oil/ghee. Add cumin seeds and hing, and add the peas. Saute till slightly dry. Remove from heat. Add ginger-green chilli paste, salt, sugar, lime juice, chopper cilantro and grated coconut to taste. Mix and set aside.
For the Cover:
Add some oil, salt and cumin seeds to all purpose flour (Maida) and make a stiff dough. (You may also add some rava to the dough). Roll out puris, fill into a semi circle and crimp the edges (this is the skill part). Deep fry on low heat till golden brown. Serve with green chutney or ketchup.
Ghughra Filling:
Coarsely crush green peas in a food processor. In a pan, heat some oil/ghee. Add cumin seeds and hing, and add the peas. Saute till slightly dry. Remove from heat. Add ginger-green chilli paste, salt, sugar, lime juice, chopper cilantro and grated coconut to taste. Mix and set aside.
For the Cover:
Add some oil, salt and cumin seeds to all purpose flour (Maida) and make a stiff dough. (You may also add some rava to the dough). Roll out puris, fill into a semi circle and crimp the edges (this is the skill part). Deep fry on low heat till golden brown. Serve with green chutney or ketchup.
Quick and easy starters [tasty but not time consuming] - Beena
Quick and easy starters [tasty but not time consuming]
1] Masala papad
2] parle Monaco with cheese slice and some other toppings
3] puri with some toppings
4] sing[ground nuts with chat
· Soak ground nuts for 4 hrs
· Pressure cook them without much water[+salt]
· Add chat masala+corriender +black salt
· Serve with limbo!!!
5] papad paua[always hit –less work more appreciation;)---10 min starter
· Take thin poha[પૌંઆ]
· On shallow frying pen take some oil
· Once oil is hot add quickly some hoha and shallow fry them
· Fry papad [crush them]
· Add salt[ a little less then you think]+sugar+red chilly powder+haldi]
· Serve with or without chopped onion+chopped corriender +limbo!! recipie
6] crispy vegetables[what we eat at Sharanam hotel] pl some one give recipe
7] vegetable salad [not popular but advisable]
· Carrots[cut in to long slices]
· Baby corn
· Couli flower [blenched]
· Capsicul
· Potato rather thick slices]
· Onion sliced in to rings
· Cabage cut in to square leaves
· Toss them on frying pen on high flam with a little olive oil
· Salt and black paper
Serve hot [ I use this as a main course in summer !!!]
8]
Potato panir crunch starter
Material : potato pilled grated and put it in water [squeeze dry and put it in plate ]
Corn flour
Panir
Oil for frying
Method : make medium size finger chips size panir pieces
Roll in corn flour
Gentaly roll potato greted
Deep fry
Serve it with chatani or tomato sauce and tooth picks
9] Kapuria
* One part of wheat
* One part tur dal
* One part rice
* One part jawar
* One part bajari
* Two part mataki
Coarsely powder [jado lot]
Material : kapuriano lot –one wati
Water [ two wati ],
haladi / hing/ adu marcha ni pest/ salt to taste/ oil
method : boil water/add oil, salt/ past/haldi / hing/ Vatana/sing[ground nuts/
sprouted mung/ matki / chana [any one]
add kapuria lot stirring with balan [wooden spatula]
Once the consistency is achieved remove from gas
Prepare muthia steam it in charani in a presser cooker without using ring
Waghari nakhavu [ with oil/ musterd seeds . hing and til
Serve hot
10] Baby utthapa
Matirial: dosa batter
Blanched palakh crushed
Boiled and crushed Corn[crushed] onion, tomato , coriander leaves
Method: mix palakh in to dosa batter
Prepare small utthapa and top it with ingredients
Serve with chatany
11] Panaki
Material :
· rice flour
· dahi[butter milk]
· salt
· haldi
· jeera [rosted and powder]
· fresh butter
· enno
· adu march ni paste
method: mix all the ingredients previous night [ then you don need eno]
use a pan [ haldi ka pan or khakhar ka pan or kela ka pan]
greez it with ghee/ butter cook it on slow flame covering panki
cook it on other side using one more pan
serve hot with amul butter
12] ત ળેલા મગ
મગ ભીંજવવા---કોરા કરી સોડા નાખવો.
તેલ માં 2 મિનીટ ઢાંકી ને
પછી ખુલા રાખી ત ળ વા
લીમ્બુ ના ફુલ ૢ
દળેલી ખાંડ મીઠુ નાખ વુ
મસાલા સીંંગ ૢ કાંદા ૢ કોથ મીર ૢ લીમ્બૂ નો રસ નાખી સર્વ કરો
1] Masala papad
2] parle Monaco with cheese slice and some other toppings
3] puri with some toppings
4] sing[ground nuts with chat
· Soak ground nuts for 4 hrs
· Pressure cook them without much water[+salt]
· Add chat masala+corriender +black salt
· Serve with limbo!!!
5] papad paua[always hit –less work more appreciation;)---10 min starter
· Take thin poha[પૌંઆ]
· On shallow frying pen take some oil
· Once oil is hot add quickly some hoha and shallow fry them
· Fry papad [crush them]
· Add salt[ a little less then you think]+sugar+red chilly powder+haldi]
· Serve with or without chopped onion+chopped corriender +limbo!! recipie
6] crispy vegetables[what we eat at Sharanam hotel] pl some one give recipe
7] vegetable salad [not popular but advisable]
· Carrots[cut in to long slices]
· Baby corn
· Couli flower [blenched]
· Capsicul
· Potato rather thick slices]
· Onion sliced in to rings
· Cabage cut in to square leaves
· Toss them on frying pen on high flam with a little olive oil
· Salt and black paper
Serve hot [ I use this as a main course in summer !!!]
8]
Potato panir crunch starter
Material : potato pilled grated and put it in water [squeeze dry and put it in plate ]
Corn flour
Panir
Oil for frying
Method : make medium size finger chips size panir pieces
Roll in corn flour
Gentaly roll potato greted
Deep fry
Serve it with chatani or tomato sauce and tooth picks
9] Kapuria
* One part of wheat
* One part tur dal
* One part rice
* One part jawar
* One part bajari
* Two part mataki
Coarsely powder [jado lot]
Material : kapuriano lot –one wati
Water [ two wati ],
haladi / hing/ adu marcha ni pest/ salt to taste/ oil
method : boil water/add oil, salt/ past/haldi / hing/ Vatana/sing[ground nuts/
sprouted mung/ matki / chana [any one]
add kapuria lot stirring with balan [wooden spatula]
Once the consistency is achieved remove from gas
Prepare muthia steam it in charani in a presser cooker without using ring
Waghari nakhavu [ with oil/ musterd seeds . hing and til
Serve hot
10] Baby utthapa
Matirial: dosa batter
Blanched palakh crushed
Boiled and crushed Corn[crushed] onion, tomato , coriander leaves
Method: mix palakh in to dosa batter
Prepare small utthapa and top it with ingredients
Serve with chatany
11] Panaki
Material :
· rice flour
· dahi[butter milk]
· salt
· haldi
· jeera [rosted and powder]
· fresh butter
· enno
· adu march ni paste
method: mix all the ingredients previous night [ then you don need eno]
use a pan [ haldi ka pan or khakhar ka pan or kela ka pan]
greez it with ghee/ butter cook it on slow flame covering panki
cook it on other side using one more pan
serve hot with amul butter
12] ત ળેલા મગ
મગ ભીંજવવા---કોરા કરી સોડા નાખવો.
તેલ માં 2 મિનીટ ઢાંકી ને
પછી ખુલા રાખી ત ળ વા
લીમ્બુ ના ફુલ ૢ
દળેલી ખાંડ મીઠુ નાખ વુ
મસાલા સીંંગ ૢ કાંદા ૢ કોથ મીર ૢ લીમ્બૂ નો રસ નાખી સર્વ કરો
Tuesday, April 27, 2010
NACHOS WITH SALSA-Prachi
SALSA-
INGREDIENTS-
3tomatoes
2 tsp chillies in vinegar
1 small onion,finely chopped
1/2 tsp chilli pd
1 capsicum
1,4 tsp oregano
1/2 tsp salt
1 Tsp oil
METHOD
1. Put the tomatoes in hot water for 10 mins. remove the skin. chop.
2. piercethe capsicum with a fork and hold over the flame until the skin blakens. remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 mi. add the remaining ingredients and cook for 3 to 4 mins.
NACHOS-
INGREDIENTS-
11/2 CUP Maize flour
1 cup maida
4 tsp oil
1/2 tsp ajwain
1/2 tsp jeera
salt to salt
oil for deep frying
METHOD-
mix all the ingredients. make a dough by adding warm water. roll out small portions and deep fry the chips.
U CAN SERVE NACHOS WITH SALSA OR CHEESE IS MELTED OVER CORN CHIPS . SPRINKLE SOME CHAAT MASALA,
AMERICAN SWEET CORN AND CAPSICUM ON IT.
INGREDIENTS-
3tomatoes
2 tsp chillies in vinegar
1 small onion,finely chopped
1/2 tsp chilli pd
1 capsicum
1,4 tsp oregano
1/2 tsp salt
1 Tsp oil
METHOD
1. Put the tomatoes in hot water for 10 mins. remove the skin. chop.
2. piercethe capsicum with a fork and hold over the flame until the skin blakens. remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 mi. add the remaining ingredients and cook for 3 to 4 mins.
NACHOS-
INGREDIENTS-
11/2 CUP Maize flour
1 cup maida
4 tsp oil
1/2 tsp ajwain
1/2 tsp jeera
salt to salt
oil for deep frying
METHOD-
mix all the ingredients. make a dough by adding warm water. roll out small portions and deep fry the chips.
U CAN SERVE NACHOS WITH SALSA OR CHEESE IS MELTED OVER CORN CHIPS . SPRINKLE SOME CHAAT MASALA,
AMERICAN SWEET CORN AND CAPSICUM ON IT.
Monday, April 26, 2010
Quick Dahi Dip - Tanvi
Quick Dahi Dip - Works with Chips and Kurkure
Preparation time - 5 min
- Take bowlful of dahi, whip it up, add little water
- Add cut up onions and capsicum
- Little chaat masala, salt and chilli to taste
Preparation time - 5 min
- Take bowlful of dahi, whip it up, add little water
- Add cut up onions and capsicum
- Little chaat masala, salt and chilli to taste
Monday, April 19, 2010
Dudhi Na Muthia - Beena
1]dudhee grated in a special way[so that there are small square peaces]—2 wati
2] one wati jado lot [ coarse wheat flour ] or wheat flour
3] add salt + chopped greenchilli+ginger+sugar+2tabel spoon oil+haldi
4] add water if required
5] let it stay for minimum 15-20 min
6] shape it in balls and steam for 20-30 min without pressure cooking
7] once ready –let it cool and cut
8] oil+mustard+til+hing+red chilli powder---make it brown
Serve hot.
2] one wati jado lot [ coarse wheat flour ] or wheat flour
3] add salt + chopped greenchilli+ginger+sugar+2tabel spoon oil+haldi
4] add water if required
5] let it stay for minimum 15-20 min
6] shape it in balls and steam for 20-30 min without pressure cooking
7] once ready –let it cool and cut
8] oil+mustard+til+hing+red chilli powder---make it brown
Serve hot.
Friday, April 16, 2010
Baflo - Rakshaben
Palli , here in April it is so hot that cool.... cool traditional drink will be more preferable.
Everybody will be aware of Baflo , still I am giving receipe
Take 2-3 Kacchha Batli Keri, remove the skin and cut it in large pieces , boil it , add appro. 80 gms of sugar,salt,sanchal powder, some elaichee powder, kesar and crush it to smooth paste in mix.. Fill it in bottle and keep it in freeze, you can keep it for 5-6 days. Whenever you wish to have the drink add chilled water and ice cubes to it.If someone don't like elichee, than instead of Kesar, Elaichee you can add fresh mint leaves(50gms) to it.
Everybody will be aware of Baflo , still I am giving receipe
Take 2-3 Kacchha Batli Keri, remove the skin and cut it in large pieces , boil it , add appro. 80 gms of sugar,salt,sanchal powder, some elaichee powder, kesar and crush it to smooth paste in mix.. Fill it in bottle and keep it in freeze, you can keep it for 5-6 days. Whenever you wish to have the drink add chilled water and ice cubes to it.If someone don't like elichee, than instead of Kesar, Elaichee you can add fresh mint leaves(50gms) to it.
Sunday, April 4, 2010
Kulfi - Pallika
Kulfi
Boil about half a gallon of water on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!
Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though.
Ragda Pattice - Pallika
Ragda Pattice:
Pattice:
Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.
Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.
Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).
Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.
Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, hing and water. Squeeze some lime juice. May also add garlic.
Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.
To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.
Pattice:
Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.
Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.
Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).
Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.
Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, hing and water. Squeeze some lime juice. May also add garlic.
Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.
To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.
Saturday, April 3, 2010
Onion Pakoda - Prachi
its very simple....and tastes yum...
INGREDIENTS-
ONIONS-2 [CUT IT STRAIGHT NOT ROUND]
CHANA FLOUR-1 CUP
CORIANDER-1/2 CUP NICELY CHOPPED
RED CHILLI POWDER-1 TB SP
TURMERIC PD-A PINCH
SALT TO TASTE
CHAAT MASALA-1/2 T SP.
OIL-2 TB SP
OIL TO FRY
METHOD-
CUT ONIONS IN TO THIN SLICES [STRAIHT].ADD SALT, CHILLI, TURMERIC,CHAAT MASALA TO IT . MIX IT WELL . ADD CHANA FLOUR TO IT.
LEAVE IT ASIDE FOR 4 HOURS. DONT ADD WATER. ADD 2 TB OIL AND CORIANDER TO IT. MIX IT WELL AND DEEP FRY IT.
U CAN SERVE IT COLD ALSO . IT REMAINS NICE AND CRISP.MITU JUST LOVES THIS PAKODA.
INGREDIENTS-
ONIONS-2 [CUT IT STRAIGHT NOT ROUND]
CHANA FLOUR-1 CUP
CORIANDER-1/2 CUP NICELY CHOPPED
RED CHILLI POWDER-1 TB SP
TURMERIC PD-A PINCH
SALT TO TASTE
CHAAT MASALA-1/2 T SP.
OIL-2 TB SP
OIL TO FRY
METHOD-
CUT ONIONS IN TO THIN SLICES [STRAIHT].ADD SALT, CHILLI, TURMERIC,CHAAT MASALA TO IT . MIX IT WELL . ADD CHANA FLOUR TO IT.
LEAVE IT ASIDE FOR 4 HOURS. DONT ADD WATER. ADD 2 TB OIL AND CORIANDER TO IT. MIX IT WELL AND DEEP FRY IT.
U CAN SERVE IT COLD ALSO . IT REMAINS NICE AND CRISP.MITU JUST LOVES THIS PAKODA.
Thursday, April 1, 2010
Dahi Vada - Pallika
I recently made dahi vadas during L.'s fasts. This was also one of mummy's favorite thing to make when lots of people come over, since they can be made ahead. This is the classic recipe, and I'm sure there are variations (like adding corn, spinach etc).
Take Udad dal, soak overnight, wash and rinse. Add Salt, green chillies, ginger, and Hing and Grind to a coarse paste. (This batter can also be used for making medu vadas). Deep fry small vadas and dunk them in water immediately. Press lightly with hands to remove water and keep on a plate. Just before serving, spread churned yogurt, followed by sweet chutney. Sprinkle salt, red chilli powder, chaat masala, roasted jeera powder, and chopped coriander leaves.
Here's how I make sweet chutney: Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.
Take Udad dal, soak overnight, wash and rinse. Add Salt, green chillies, ginger, and Hing and Grind to a coarse paste. (This batter can also be used for making medu vadas). Deep fry small vadas and dunk them in water immediately. Press lightly with hands to remove water and keep on a plate. Just before serving, spread churned yogurt, followed by sweet chutney. Sprinkle salt, red chilli powder, chaat masala, roasted jeera powder, and chopped coriander leaves.
Here's how I make sweet chutney: Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.
Green Mung dal vadas with Dip - Beena
1] Take chilta walla mung dal. Soak it for a couple of hours
2] Add salt + ginger +chilli past+ a pinch of asaphotida/ hing
3] prepare batter in a blender. Add hot oil.
4] deep fry
serve with dip
1] hung curd+ green onion+ salt+pinch of black pepper+ green chilli+ coriander leaves
Blend the dip and serve
2] Add salt + ginger +chilli past+ a pinch of asaphotida/ hing
3] prepare batter in a blender. Add hot oil.
4] deep fry
serve with dip
1] hung curd+ green onion+ salt+pinch of black pepper+ green chilli+ coriander leaves
Blend the dip and serve
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