Archive for November, 2010


 

 

 

 

Ingredients:

  • Potato                    : 2 medium sizes
  • Corn Flour             : 1 ½ tablespoon
  • Salt                        : ½ teaspoon
  • Pepper                   : ¼ teaspoon
  • Oil                         : 100 ml

Method:

  • Take the potatoes and remove the upper covering from the potatoes.
  • Chopped the potatoes into long and thin pieces.
  • Add the corn flour, salt and black pepper to potatoes and mix them properly.
  • Pour the oil into kadai.
  • Put the kadai on the gas for 3 mintues on medium flame so that oil gets heated.
  • Once the oil gets heated, put the potato pieces into the hot oil for frying.
  • Once the potatoes get fried, take out the potatoes from the oil.
  • Serve with sauce or dhaniya chutney. :)
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Paav Bhaji

Ingredients: (for 5 people)

  • Potato                                  : 2 medium size
  • Carrot                                  : 3 medium size
  • Capsicum                            : 1 medium size
  • Cabbage                              : 150 grams
  • Bottle guard (gheeya)           : 150 grams
  • Peas                                     : 50 grams
  • Tomato                                : 5 medium size
  • Onion                                  : 3 medium size for paste, 2 for serving
  • Salt                                      : 2 tea spoon (add more if required)
  • Butter                                  : 2 table spoon for bhaji, more for cooking paav
  • Paav Bhaji masala                : 2 tea spoon (add more if required)
  • Jeera (Cumin seed)              : 1/2 tea spoon
  • Red chilly powder  as per taste
  • Green chilly                           : 2 medium size
  • Paav
  • Coriander leaves for garnishing
  • Lemon to enhance taste

Method:

  • Wash and chop vegetables (carrot, capsicum, cabbage, potato, beans, bottle guard) in small pieces.  (Some of these or more vegetables can be used)
  • Add peas to them.
  • Place the chopped vegetables in a pressure cooker.
  • Add salt to it. No need to add water  for boiling.
  • Boil them in the pressure cook on high flame.
  • 2-3 whistles are good enough for indicating boiling.
  • Keep the boiled vegetables aside for cooling.
  • Once cooled, mash them properly using masher. (Avoid grinding)
  • Chop onion and tomatoes into smaller pieces.  (Optional: Garlic can also be added to enhance the taste)
  • Grind the chopped onion and tomatoes in the mixer to get a paste.
  • Heat two spoon butter in a fry pan on medium flame.
  • Add jeera to it and wait for 30 sec until it get reddish.
  • Add the tomato-onion paste and chopped green chilly to it.
  • Cook them on medium flame for 15-20 minutes.
  • Add mashed vegetable to the  fry and mix them well with the tomato-onion paste.
  • Add pav-bhaji masala, red chilly powder and salt as per taste.
  • Cook the bhaji for 10 minutes on medium flame.
  • Garnish the bhaji with coriander leaves.

Serve:

  • Apply butter on the paav and heat it over tawa on medium flame.
  • Serve the hot bhaji, with paav, chopped onion and lemon. :)
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Dahi Bhalle

Ingredients:

  • Urad Daal           : 1 cup
  • Moong Dal          : 1 cup
  • Oil
  • Curd
  • Rosted Jeera powder as per taste
  • Salt as per taste
  • Chilly powder as per taste
  • Dhaniya patti for garnishing
  • Imli chutney

Method:

  • Soak the urad daal and moong dal in water for 8 hours.
  • Grind the soaked urad daal and moond daal together in a grinder to get a paste.
  • Mix the paste well for 15 with hands to prepare the batter.
  • Heat oil in kadayi for frying.
  • Drop batter in form of small balls in the oil for frying.
  • Take out the fried balls/bhallas once they get golden reddish in color.
  • Put the balls in the cold water for 2 hrs and then take them out.
  • Squeeze out the water from the balls.
  • Place balls in the serving bowl.
  • Spread blended and chilled curd over the balls.
  • Spread imli chutney as per taste over them.
  • Optional: Add dhaniya chutney to it.
  • Sprinkle some salt,rosted jeera powder and chilly powder to enhance the taste.
  • Garnish with dhaniya patti and serve :)
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Ingredients:

  • Moong Daal                  :  1 1/2 cup
  • Besan                            :  2 table spoon
  • Ghee                             :  1 1/2 cup
  • Water                            :  4 cup
  • Sugar                            : 1 1/2 cup
  • Almonds for garnishing

Method:

  • Soak the moong daal in water for 8 hours.
  • Grind the soaked moong daal in a grinder to get a paste.
  • Put ghee in fry pan and keep it on medium flame for 1 minute.
  • Add besan to it and keep let it get heated for 1 minutes on high flame.
  • Add moong daal paste to the fry pan and keep stirring as it tries to stick to the pan. Keep the  flame on high.
  • Keep stirring till the color starts getting golden reddish color. Approx time will be 40-50 minutes.  This is a bit tiring stuff though.
  • Add sugar and water to a container and heat to dissolve the sugar.
  • Add sugar syrup to the golden reddish moong daal and keep stirring for 5-10 minutes in medium flame.
  • After some time, the oil will be visible on the edge indicating that moong daal halwa is prepared.
  • Chop almonds into small pieces and spread them over the halwa for garnishing and enhancing the taste.
  • Serve hot. :)
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