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.
Saturday, March 13, 2010
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.
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