tag:blogger.com,1999:blog-60863595067414108242024-02-20T05:44:18.878-08:00Best Indian recipesgandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-6086359506741410824.post-3414905959318109372007-12-20T02:08:00.001-08:002007-12-20T02:08:55.657-08:00Baadhusha<span style="font-weight: bold;">Make sugar syrup by mixing 150g sugar with equal amount of water and cooking </span><br /><span style="font-weight: bold;">for about 5 minutes. To 100g of ghee add a pinch of salt, a pinch of baking soda and </span><br /><span style="font-weight: bold;">mix until bubbles appear. Add 100g of maida to this and mix by sprinkling water in </span><br /><span style="font-weight: bold;">steps so that it becomes soft. Make this into uniform balls and flatten it lightly on </span><br /><span style="font-weight: bold;">both sides. Deep fry this in oil and when it it cooked, put it immediately into the </span><br /><span style="font-weight: bold;">sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the </span><br /><span style="font-weight: bold;">procedure with all the balls. You can decorate it on top with grated coconut. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-35786391242679612172007-12-20T02:07:00.001-08:002007-12-20T02:07:49.746-08:00Poli<span style="font-weight: bold;">Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated </span><br /><span style="font-weight: bold;">coconut, cardomom and grind.Make it tghick by heating in low heat for a little </span><br /><span style="font-weight: bold;">while. Make this into round balls. </span><br /><span style="font-weight: bold;">Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat </span><br /><span style="font-weight: bold;">it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and </span><span style="font-weight: bold;">pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over </span><span style="font-weight: bold;">until both sides are cooked well. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-84735391671363626632007-12-20T02:05:00.000-08:002007-12-20T02:06:29.492-08:00Dosai<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">Rice 1 1/2 cups </span><br /><span style="font-weight: bold;">Urad Daal 1/2 cup </span><br /><span style="font-weight: bold;">Salt 2 tsp. </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Soak the rice and daal separately in slightly warm water for 2 -8 hours. </span><br /><span style="font-weight: bold;">Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible). </span><br /><span style="font-weight: bold;">Ferment for 12 hours. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-34597489153507363372007-12-20T02:04:00.000-08:002007-12-20T02:05:19.501-08:00Didir Dosa<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">3 measures of rice flour </span><br /><span style="font-weight: bold;">1 measure of urad flour </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes, preferably in nonstick </span><span style="font-weight: bold;">pan.</span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-91334150590158678692007-12-20T02:03:00.000-08:002007-12-20T02:04:26.062-08:00Didir Onion Rava Dosa<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">one cup semolina/rava </span><br /><span style="font-weight: bold;">one cup maida </span><br /><span style="font-weight: bold;">1/2 cup rice flour </span><br /><span style="font-weight: bold;">4-5 green chillies finely chopped </span><br /><span style="font-weight: bold;">3/4 inch ginger chopped fine </span><br /><span style="font-weight: bold;">1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) </span><br /><span style="font-weight: bold;">salt to taste </span><br /><span style="font-weight: bold;">good pinch asafoetida </span><br /><span style="font-weight: bold;">2-3 chopped onions </span><br /><span style="font-weight: bold;">a bunch cashews </span><br /><span style="font-weight: bold;">oil to make dosas </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing </span><br /><span style="font-weight: bold;">by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in </span><br /><span style="font-weight: bold;">a warm spot for six to seven hours at least. </span><br /><span style="font-weight: bold;">When ready to eat, spray a non-stick pan lightly with oil and warm. </span><br /><span style="font-weight: bold;">Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green </span><span style="font-weight: bold;">chillies and ginger into batter. </span><br /><span style="font-weight: bold;">Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the </span><span style="font-weight: bold;">batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and </span><span style="font-weight: bold;">when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few </span><span style="font-weight: bold;">minutes and make more. </span><br /><span style="font-weight: bold;">For the plain rava dosa leave out the onions. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-86874471999990755992007-12-20T02:02:00.000-08:002007-12-20T02:03:27.555-08:00Vada<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">Moong Daal 1/2 cup </span><br /><span style="font-weight: bold;">Urad Daal 1/2 cup </span><br /><span style="font-weight: bold;">Onion 1 </span><br /><span style="font-weight: bold;">Coriander 2 tsp. </span><br /><span style="font-weight: bold;">Green Chili 1 </span><br /><span style="font-weight: bold;">Chili powder 1/2 tsp. </span><br /><span style="font-weight: bold;">Salt 1 tsp. </span><br /><span style="font-weight: bold;">Ginger 1 tsp. </span><br /><span style="font-weight: bold;">Baking Soda 1/4 tsp. </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Soak urad daal and moong daal for 2-3 hours. </span><br /><span style="font-weight: bold;">Grind daals into a coarse paste. </span><br /><span style="font-weight: bold;">Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix well and set </span><span style="font-weight: bold;">aside for 4-5 minutes. </span><br /><span style="font-weight: bold;">Fry small spoonfuls of the mixture in hot oil. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-91367959996828492152007-12-20T02:01:00.000-08:002007-12-20T02:02:47.462-08:00Sambar Masala<span style="font-weight: bold;">Masala Ingredients </span><br /><span style="font-weight: bold;">Methi (Fenugreek) 1 tsp. </span><br /><span style="font-weight: bold;">Chana Dhaal seeds 2 tbsp. </span><br /><span style="font-weight: bold;">Coriander Seeds 4 tbsp. </span><br /><span style="font-weight: bold;">Red Chillies 4-5 </span><br /><span style="font-weight: bold;">Asafoetida(optional) 1 tsp. </span><br /><span style="font-weight: bold;">Coconut (grated) 3 tbsp. </span><br /><span style="font-weight: bold;">Oil 3 tbsp. </span><br /><span style="font-weight: bold;">Masala Preparation </span><br /><span style="font-weight: bold;">Roast methi, chana dhaal, and asafoetida. </span><br /><span style="font-weight: bold;">Add chillies when dhaal starts getting red. </span><br /><span style="font-weight: bold;">If using dry coconut, soak it in a little water and blend the dhaal mixture and coconut until the paste is fine. Keep </span><span style="font-weight: bold;">aside. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-69133787851372017472007-12-20T02:00:00.000-08:002007-12-20T02:01:29.700-08:00Cauliflower Curry<span style="font-weight: bold;">(serves 6) </span><br /><span style="font-weight: bold;">Ingredients Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes - 2 cups Oil - 4 tablespoons Coriander leaves - 1 </span><br /><span style="font-weight: bold;">tablespoon Rasam powder - 2 teaspoon Cumin seeds - 1 teaspoon Salt - 1 teaspoon Sugar - 1 teaspoon Turmeric powder </span><br /><span style="font-weight: bold;">- 1/4 teaspoon Hing powder - 1/4 teaspoon Onion - 2 Green chillies - 2 Capsicum - 1 Ginger - 1 cm<br /> Method:<br />Chop all </span><span style="font-weight: bold;">vegetables. Heat three tablespoons oil in a kadai, add the cumin seeds and hing powder. When the cumin seeds </span><span style="font-weight: bold;">splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add </span><br /><span style="font-weight: bold;">tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and </span><span style="font-weight: bold;">quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander </span><br /><span style="font-weight: bold;">leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or </span><span style="font-weight: bold;">rice. (Plain potato curry can also be made the same way). </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-82860731809075911072007-12-20T01:58:00.000-08:002007-12-20T01:59:56.355-08:00Sambar<span style="font-weight: bold;">(serves 6) </span><br /><span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">Tuvar dhal - 3/4 cup </span><br /><span style="font-weight: bold;">Vegetables - 3 cups (like sambar onions, white </span><br /><span style="font-weight: bold;">pumpkin, chow-chow) </span><br /><span style="font-weight: bold;">Tamarind - lemon size </span><br /><span style="font-weight: bold;">Coriander leaves - 2 tablespoons </span><br /><span style="font-weight: bold;">Curry leaves - 1 tablespoon </span><br /><span style="font-weight: bold;">Rasam powder - 2 teaspoon </span><br /><span style="font-weight: bold;">Salt - 1-3/4 teaspoon - 2 teaspoons </span><br /><span style="font-weight: bold;">Sugar - 1-1/2 teaspoon (optional) </span><br /><span style="font-weight: bold;">Turmeric powder - 1/4 teaspoon </span><br /><span style="font-weight: bold;">Green chillies - 2-4. </span><br /><span style="font-weight: bold;">Seasoning </span><br /><span style="font-weight: bold;">Oil - 1 tablespoon </span><br /><span style="font-weight: bold;">Red chilli - 1 </span><br /><span style="font-weight: bold;">Mustard seeds - 1 teaspoon </span><br /><span style="font-weight: bold;">Black gram dhal - 1/2 teaspoon </span><br /><span style="font-weight: bold;">Hing powder - 1/4 teaspoon </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Pressure cook dhal with one and a half cups of water </span><br /><span style="font-weight: bold;">for ten </span><span style="font-weight: bold;">minutes. When cold mash well. Soak tamarind in one cup of </span><br /><span style="font-weight: bold;">water, </span><span style="font-weight: bold;">for five minutes, squeeze well and strain out juice. </span><br /><span style="font-weight: bold;">Cook vegetables in one and a half cups of water. When </span><br /><span style="font-weight: bold;">three </span><span style="font-weight: bold;">quarter cooked add slit green chillies, salt and </span><br /><span style="font-weight: bold;">sugar. Add </span><span style="font-weight: bold;">tamarind water and simmer till raw smell disappears. Add </span><br /><span style="font-weight: bold;">mashed </span><span style="font-weight: bold;">dhal, rasam powder and curry leaves. Simmer </span><br /><span style="font-weight: bold;">tillthick, add </span><span style="font-weight: bold;">coriander leaves. </span><br /><span style="font-weight: bold;">Heat oil in a pan, add mustard seeds, black gram dhal </span><br /><span style="font-weight: bold;">and red chilli. When mustard seeds splutter, add hing powder and </span><br /><span style="font-weight: bold;">pour the seasoning over the sambar. Serve sambar hot with rice and </span><br /><span style="font-weight: bold;">chips. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-51804447210678310682007-12-20T01:57:00.000-08:002007-12-20T01:58:42.353-08:00Bhindi Masala<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">1 pound (1/2 kg) okra (small) </span><br /><span style="font-weight: bold;">2 onions, thinly sliced </span><br /><span style="font-weight: bold;">2 tomatoes, chopped </span><br /><span style="font-weight: bold;">1/4 cup oil </span><br /><span style="font-weight: bold;">3/4 teaspoon paprika </span><br /><span style="font-weight: bold;">1 teaspoon amchoor powder (or substitute fresh lemon juice) </span><br /><span style="font-weight: bold;">1/2 teaspoon turmeric </span><br /><span style="font-weight: bold;">salt and freshly ground pepper to taste </span><br /><span style="font-weight: bold;">1 teaspoon garam masala </span><br /><span style="font-weight: bold;">2 tablespoons chopped coriander leaves for garnish </span><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes. Set </span><br /><span style="font-weight: bold;">aside. </span><br /><span style="font-weight: bold;">2. In a wok or heavy skillet heat the oil and sauté onions until translucent. </span><br /><span style="font-weight: bold;">3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute. Add the okra </span><br /><span style="font-weight: bold;">and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes. </span><br /><span style="font-weight: bold;">4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander and serve while </span><span style="font-weight: bold;">hot. </span><br /><span style="font-weight: bold;">Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over </span><span style="font-weight: bold;">medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a </span><span style="font-weight: bold;">paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquefied </span><br /><span style="font-weight: bold;">again. Serves 4-6 people. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-4901726284372097262007-12-20T01:56:00.000-08:002007-12-20T01:57:29.415-08:00Matar Paneer<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion, chopped fine 1 tablespoon garlic/ginger paste, </span><br /><span style="font-weight: bold;">or 3 garlic cloves, mashed 1 piece fresh ginger, size of walnut, minced 1 large tomato, chopped </span><br /><span style="font-weight: bold;">Dry Masala: </span><br /><span style="font-weight: bold;">1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 </span><br /><span style="font-weight: bold;">teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon </span><br /><span style="font-weight: bold;">cashew nuts, ground to a paste with a bit of water Salt and freshly ground pepper to taste </span><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and </span><span style="font-weight: bold;">set aside to drain on a paper towel. </span><br /><span style="font-weight: bold;">In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlic/ginger paste and </span><span style="font-weight: bold;">bhoona 2 minutes. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Add the dry masala and </span><br /><span style="font-weight: bold;">bhoona 3 minutes more. (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.) Add 1/4 cup water, </span><span style="font-weight: bold;">then stir in the peas. Add the paneer cubes and bhoona 2 minutes. Stir in the cashew paste, add salt, pepper. Serve at </span><br /><span style="font-weight: bold;">once. Serves 4 to 6 people. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-58238703965814662572007-12-20T01:54:00.002-08:002007-12-20T01:56:09.548-08:00Dum Aloo<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">Oil 3 tbsp.</span><br /><span style="font-weight: bold;">Bay leaf 1</span><br /><span style="font-weight: bold;">Onion 1</span><br /><span style="font-weight: bold;">Ginger 1/2 tsp.</span><br /><span style="font-weight: bold;">Garlic 1/2 tsp.</span><br /><span style="font-weight: bold;">Cumin Seeds 1/2 tsp.</span><br /><span style="font-weight: bold;">Turmeric 1/4 tsp.</span><br /><span style="font-weight: bold;">Chili Powder 1 1/2 tsp.</span><br /><span style="font-weight: bold;">Yogurt 2/3 tsp.</span><br /><span style="font-weight: bold;">Salt 1/4 tsp.</span><br /><span style="font-weight: bold;">Coriander powder 2 tsp.</span><br /><span style="font-weight: bold;">Potatoes 1 lb.</span><br /><span style="font-weight: bold;">Tomato 1</span><br /><span style="font-weight: bold;">Capsicum 1</span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add </span><br /><span style="font-weight: bold;">mustard and cumin seeds. </span><br /><span style="font-weight: bold;">The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 </span><span style="font-weight: bold;">minutes, continuously stirring. </span><br /><span style="font-weight: bold;">Sprinkle with turmeric, coriander and chili powder. </span><br /><span style="font-weight: bold;">Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. </span><br /><span style="font-weight: bold;">Mix gently, cover and cook for about 10 minutes on low heat. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-83774680765935976882007-12-20T01:54:00.001-08:002007-12-20T01:54:40.036-08:00Dum Arvi<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing </span><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">Boil the arvi and peel the skin. Prick with fork, fry in oil, and drain. Heat2 tablespoon of oil in another container and add </span><br /><span style="font-weight: bold;">spices to taste (asafetida, chili powder, corriander powder, salt, onion and ginger paste, and a table spoon water. Fry for </span><br /><span style="font-weight: bold;">sometime and then add curd and keep frying till it turns golden brown. Add fried arvi and 1/2 cup water and keep cooking </span><br /><span style="font-weight: bold;">on mild heat till it has almost got dried. Garnish with fresh corriander and sliced almonds and serve hot. Cooking time about </span><br /><span style="font-weight: bold;">25 minutes and should be sufficient for 2-3 people. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-9054752930006701662007-12-20T01:51:00.002-08:002007-12-20T01:54:09.484-08:00Rasagulla<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">Milk 1 gallon </span><br /><span style="font-weight: bold;">Lemon Juice 1 cup </span><br /><span style="font-weight: bold;">Sugar 1 cup </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the </span><span style="font-weight: bold;">stove off. Milk should separate into whey and curd. </span><br /><span style="font-weight: bold;">Pour into colander, leaving only the paneer/curd. Leave curd in strainer until cold and dry. This will take at least an </span><span style="font-weight: bold;">hour (you can leave it overnight). </span><br /><span style="font-weight: bold;">Place curd in food processor and process for one minute. It should be soft but not sticky. </span><br /><span style="font-weight: bold;">Form small balls from the curd. Using vinegar usually results in about 80 to 100 rasagullas. </span><br /><span style="font-weight: bold;">Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasagullas in syrup. Turn off the </span><span style="font-weight: bold;">heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a </span><span style="font-weight: bold;">couple of minutes, then turn it off. </span><br /><span style="font-weight: bold;">When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasagullas. Do </span><span style="font-weight: bold;">not use the same sugar syrup more than once. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-43922307495568514442007-12-20T01:51:00.001-08:002007-12-20T01:51:46.911-08:00Raabdi<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">Whole Wheat/Plain Wheat flour -- 1 cup </span><br /><span style="font-weight: bold;">Sugar -- 6-7 tbsp </span><br /><span style="font-weight: bold;">Milk -- 4 cups </span><br /><span style="font-weight: bold;">Ghee/Unsalted Butter -- 4 tbsp </span><br /><span style="font-weight: bold;">Chopped Almonds --1 tbsp or to taste </span><br /><span style="font-weight: bold;">Chopped Pistachio nuts -- 1 tbsp or to taste<br.><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">1. Melt unsalted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. </span><br /><span style="font-weight: bold;">2. Now add wheat flour to this </span><br /><span style="font-weight: bold;">3. Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!) </span><br /><span style="font-weight: bold;">4. Add milk to wheat flour </span><br /><span style="font-weight: bold;">5. Add sugar to mixture </span><br /><span style="font-weight: bold;">6. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) </span><br /><span style="font-weight: bold;">7. Add Almonds, Pistachio, Saffron (extremely good for winter) </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-86470759346294735612007-12-20T01:50:00.001-08:002007-12-20T01:50:57.513-08:00Besan Burfi<span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) </span><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it </span><br /><span style="font-weight: bold;">has changed to a brown color and smells . (Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat </span><span style="font-weight: bold;">and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-59556102780743248682007-12-20T01:49:00.000-08:002007-12-20T01:50:06.230-08:00Badshahi Baigan<span style="font-weight: bold;">300 g. brinjals </span><br /><span style="font-weight: bold;">1 cup curd </span><br /><span style="font-weight: bold;">2 large onions, chopped </span><br /><span style="font-weight: bold;">2 tomatoes, chopped </span><br /><span style="font-weight: bold;">2 tsp. chilli powder </span><br /><span style="font-weight: bold;">2 tsp. ginger-garlic paste </span><br /><span style="font-weight: bold;">1 tsp. coriander powder </span><br /><span style="font-weight: bold;">1 tsp. garam masala powder </span><br /><span style="font-weight: bold;">1 tsp.coriander leaves, chopped </span><br /><span style="font-weight: bold;">1/4 tsp. turmeric powder </span><br /><span style="font-weight: bold;">1/4 tsp. cummin powder </span><br /><span style="font-weight: bold;">Salt to taste </span><br /><span style="font-weight: bold;">1/4 cup ghee </span><br /><span style="font-weight: bold;">For the garnish: </span><br /><span style="font-weight: bold;">1 onion - sliced </span><br /><span style="font-weight: bold;">1 tbsp. cashewnuts </span><br /><span style="font-weight: bold;">1 tbsp. raisins </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">1. Cut brinjals into 2.5 cm. thick slices. </span><br /><span style="font-weight: bold;">2. Smear with salt and keep aside for 10 minutes.</span><br /><span style="font-weight: bold;">3. Wash and squeeze dry. </span><br /><span style="font-weight: bold;">4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. 5. Remove from ghee and keep aside. 6. Fry the </span><br /><span style="font-weight: bold;">brinjals in the same ghee till tender. Remove. </span><br /><span style="font-weight: bold;">7.In the remaining ghee fry the chopped onions till transparent. 8. Add all the dry spices, ginger-garlic paste and chopped </span><br /><span style="font-weight: bold;">tomatoes and saute till the ghee floats on top.</span><br /><span style="font-weight: bold;">9. Add curd, coriander leaves and salt. 10. Stir well. 11. Cook till the gravy thickens. 12. Add fried brinjals to the gravy and </span><br /><span style="font-weight: bold;">simmer for two minutes. 13. Sprinkle the garnish on top. 14. Serve hot with rice or parathas. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-87181765671641479252007-12-20T01:48:00.000-08:002007-12-20T01:49:01.564-08:00Mixed Vegetable Kofta in Tomato Curry<span style="font-weight: bold;">Ingredients</span><br /><span style="font-weight: bold;">For the Koftas you need </span><br /><span style="font-weight: bold;">1/2 cup Frozen Corn </span><br /><span style="font-weight: bold;">1/2 cup Frozen Peas </span><br /><span style="font-weight: bold;">1/2 cup Green Beans cut in small pieces </span><br /><span style="font-weight: bold;">1/2 cup Carrots cut in small pieces. </span><br /><span style="font-weight: bold;">11/2 cup Gram Flour (Besan) </span><br /><span style="font-weight: bold;">Salt to taste </span><br /><span style="font-weight: bold;">1/2 Tsp.. of Red chili Powder </span><br /><span style="font-weight: bold;">Pinch of Turmeric Powder </span><br /><span style="font-weight: bold;">1 Tsp. of Mango Powder </span><br /><span style="font-weight: bold;">1 Tsp. of Dhaniya Powder </span><br /><span style="font-weight: bold;">For the Tomato Curry: </span><br /><span style="font-weight: bold;">1 Pound Fresh Tomatoes </span><br /><span style="font-weight: bold;">2 Tsp. Tomato Paste </span><br /><span style="font-weight: bold;">3/4 Cup of water </span><br /><span style="font-weight: bold;">Salt to Taste </span><br /><span style="font-weight: bold;">1/2 Tsp. Red Chilly Powder </span><br /><span style="font-weight: bold;">1/4 Tsp. Sugar </span><br /><span style="font-weight: bold;">1/4 Tsp. Cinnamon Powder </span><br /><span style="font-weight: bold;">2 pieces whole cloves </span><br /><span style="font-weight: bold;">1 Tsp. Ground Ginger </span><br /><span style="font-weight: bold;">For Frying: </span><br /><span style="font-weight: bold;">Vegetable Oil </span><br /><span style="font-weight: bold;">For Garnish : </span><br /><span style="font-weight: bold;">Fresh Cilantro or Homemade Pannier </span><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes. </span><br /><span style="font-weight: bold;">Mix all the spices (except salt) and vegetables in a bowl. </span><br /><span style="font-weight: bold;">Add salt to Gram Flour and add it slowly to the mixture. </span><br /><span style="font-weight: bold;">Keep on mixing it with your hand . Do not add water. </span><br /><span style="font-weight: bold;">Add Gram Flour till you can shape them into small round soft balls. </span><br /><span style="font-weight: bold;">Use some oil in your palm of the hand to form the balls. </span><br /><span style="font-weight: bold;">Meanwhile heat some oil in the pan . See that the oil is not very hot. </span><br /><span style="font-weight: bold;">Keep Medium Flame. </span><br /><span style="font-weight: bold;">Deep fry the Kofta balls. </span><br /><span style="font-weight: bold;">Set them aside. </span><br /><span style="font-weight: bold;">For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve. </span><br /><span style="font-weight: bold;">Chop the tomatoes in small pieces. </span><br /><span style="font-weight: bold;">Cook them with salt for about 15 minutes on medium flame. </span><br /><span style="font-weight: bold;">Add the Tomato paste. Keep on Stirring . </span><br /><span style="font-weight: bold;">Add water and ginger and simmer for 2-3 minutes. </span><br /><span style="font-weight: bold;">Add the rest of the ingredients for the Tomato curry. </span><br /><span style="font-weight: bold;">15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till </span><span style="font-weight: bold;">you serve. Garnish with Fresh Cilantro or Paneer. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-22201073521126288912007-12-20T01:46:00.002-08:002007-12-20T01:47:45.131-08:00Vegetable Korma<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">1 Cup Beans </span><br /><span style="font-weight: bold;">half cup Carrot</span><br /><span style="font-weight: bold;">1 Potato</span><br /><span style="font-weight: bold;">half cup Peas </span><br /><span style="font-weight: bold;">half cup Ground coconut </span><br /><span style="font-weight: bold;">small piece Ginger </span><br /><span style="font-weight: bold;">3 flakes Garlic </span><br /><span style="font-weight: bold;">1 Onion </span><br /><span style="font-weight: bold;">half tbs Cumin seeds </span><br /><span style="font-weight: bold;">1 tbs Corriander powder </span><br /><span style="font-weight: bold;">few Corriander leaves </span><br /><span style="font-weight: bold;">half tbs Chillie powder </span><br /><span style="font-weight: bold;">half Lime </span><br /><span style="font-weight: bold;">half tbs Turmeric powder </span><br /><span style="font-weight: bold;">Take oil in a pan. Add the sliced onions. </span><br /><span style="font-weight: bold;">After that add ginger, garlic, corriander powder, chillie powder, salt & fresh corriander leaves . </span><br /><span style="font-weight: bold;">Fry it nicely. </span><br /><span style="font-weight: bold;">Then add the vegetables & pressure cook till done. </span><br /><span style="font-weight: bold;">When the vegetables are cooked add the ground coconut and little water to it & let it simmer for </span><span style="font-weight: bold;">5 minutes. </span><br /><span style="font-weight: bold;">Squeeze lime to it & the veg korma is ready. </span><br /><span style="font-weight: bold;">Serve hot with chapatis. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-82529607588463793622007-12-20T01:46:00.001-08:002007-12-20T01:46:45.808-08:00Tamilian Kurma<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">1 cup shredded coconut</span><br /><span style="font-weight: bold;">4 geen chillies</span><br /><span style="font-weight: bold;">1 bunch coriander leaves</span><br /><span style="font-weight: bold;">1 tsp poppy seeds (khusa khusa)</span><br /><span style="font-weight: bold;">gingerpaste</span><br /><span style="font-weight: bold;">garlic paste</span><br /><span style="font-weight: bold;">Grind all of the above ingredients to a fine paste with water. </span><br /><span style="font-weight: bold;">french cut beans</span><br /><span style="font-weight: bold;">carrots(sliced) lenghtwise</span><br /><span style="font-weight: bold;">peas(frozen will do)</span><br /><span style="font-weight: bold;">potatoes (cubed) </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Take oil in a kadai. Add jeera.And then add all the vegetables and let it boil. </span><br /><span style="font-weight: bold;">Add turmeric powder (a pinch), salt (2tsp), chillipowder (1tsp). </span><br /><span style="font-weight: bold;">Add the ground ingredients and cook for about 15 mins. Add water if desired. </span><br /><span style="font-weight: bold;">Serve hot with rice. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-6323174792183996972007-12-20T01:45:00.000-08:002007-12-20T01:46:04.320-08:00Venn Pongal<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">Rice 2 cups </span><br /><span style="font-weight: bold;">Toor Dal 3/4 cup </span><br /><span style="font-weight: bold;">Coarsely crushed peppercorns 2 tsps </span><br /><span style="font-weight: bold;">Cumin seeds 1 1/2 tsp </span><br /><span style="font-weight: bold;">Ginger 1 1/2 inches long cut into tiny bits </span><br /><span style="font-weight: bold;">Cashew nuts 5 </span><br /><span style="font-weight: bold;">Ghee 3 tsps </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. </span><br /><span style="font-weight: bold;">The two should be cooked till soft. </span><br /><span style="font-weight: bold;">In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. </span><br /><span style="font-weight: bold;">When the pieces turn brown add the crushed peppercorn and the cumin. </span><br /><span style="font-weight: bold;">When they splutter add ginger and fry. </span><br /><span style="font-weight: bold;">Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well. </span><br /><span style="font-weight: bold;">Add a teaspoon of ghee over it in the end before serving. </span><br /><span style="font-weight: bold;">This can be eaten with coconut or onion chutney.</span><br /><span style="font-weight: bold;">The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.</span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-89207798135818294562007-12-20T01:44:00.000-08:002007-12-20T01:45:11.803-08:00Aloo Mutter<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">1 cup green peas</span><br /><span style="font-weight: bold;">2 medium size potatoes</span><br /><span style="font-weight: bold;">2 medium size tomatoes</span><br /><span style="font-weight: bold;">1 Pod Garlic (about 15-20 Pieces)</span><br /><span style="font-weight: bold;">1/2 cup Green Coriander leaves</span><br /><span style="font-weight: bold;">2 Green chilies</span><br /><span style="font-weight: bold;">1 small onion</span><br /><span style="font-weight: bold;">Salt to taste</span><br /><span style="font-weight: bold;">Pinch of Turmeric </span><br /><span style="font-weight: bold;">Method: </span><br /><span style="font-weight: bold;">Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric. </span><br /><span style="font-weight: bold;">Heat oil in cooker. Add ground Masala and roast till oil separates </span><br /><span style="font-weight: bold;">Add potatoes pieces, and green peas and mix properly </span><br /><span style="font-weight: bold;">Add water and pressure cook. Serve with chappaties </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-11642145900351256062007-12-20T01:42:00.000-08:002007-12-20T01:44:28.638-08:00Matar Palak<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">1 bunch of spinach</span><br /><span style="font-weight: bold;">1 cup of green peas</span><br /><span style="font-weight: bold;">1 medium sizwd tomato</span><br /><span style="font-weight: bold;">1 medium sized onion</span><br /><span style="font-weight: bold;">1 medium sized boiled potato</span><br /><span style="font-weight: bold;">3-4 green chillies</span><br /><span style="font-weight: bold;">1 tsp. cumin seeds</span><br /><span style="font-weight: bold;">A pinch of asofetida</span><br /><span style="font-weight: bold;">1 tsp turmeric powder</span><br /><span style="font-weight: bold;">Salt to taste </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Cut spinach leaves and wash them properly. </span><br /><span style="font-weight: bold;">Boil the cut spinach for 10 minutes in a very little amount of water. </span><br /><span style="font-weight: bold;">Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste. </span><br /><span style="font-weight: bold;">This paste must be semiliauid. </span><br /><span style="font-weight: bold;">Chop onion and tomatoes into small pieces. </span><br /><span style="font-weight: bold;">Cut the boiled potato into evenly shaped cubes. </span><br /><span style="font-weight: bold;">Heat oil in a pan.Add the cumin seeds and asofetida. </span><br /><span style="font-weight: bold;">Add the onions,peas and tomatoes. </span><br /><span style="font-weight: bold;">Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins. </span><br /><span style="font-weight: bold;">Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above. </span><br /><span style="font-weight: bold;">Add turmeric powder and salt to taste. </span><br /><span style="font-weight: bold;">Simmer it for 10 mins. Tastes good with rotis/parathas. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-82685671559420686962007-12-20T01:41:00.000-08:002007-12-20T01:42:13.275-08:00Instant Dhokla<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">1 small bowl Besan</span><br /><span style="font-weight: bold;">1 small bowl Water</span><br /><span style="font-weight: bold;">1 teaspoon Salt</span><br /><span style="font-weight: bold;">1/2 tablespoon Lemonjuice</span><br /><span style="font-weight: bold;">1 tablespoon Oil</span><br /><span style="font-weight: bold;">1 tablespoon Eno Fruit Salt </span><br /><span style="font-weight: bold;">Tampering </span><br /><span style="font-weight: bold;">1 teaspoon Mustard Seeds (rai) </span><br /><span style="font-weight: bold;">2 Sliced Green Chillies </span><br /><span style="font-weight: bold;">A few Curry Leaves </span><br /><span style="font-weight: bold;">2 Tablespoon Sugar </span><br /><span style="font-weight: bold;">116 </span><br /><span style="font-weight: bold;"> </span><br /><span style="font-weight: bold;">2 tablespoon Lemon juice </span><br /><span style="font-weight: bold;">1/4 cup Water </span><br /><span style="font-weight: bold;">1 tablespoon Oil </span><br /><span style="font-weight: bold;">2tablespoon Chopped Corinder </span><br /><span style="font-weight: bold;">1 table spoon Grated Coconut </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">Mix togather besan, salt, oil, lemonjuice and water. </span><br /><span style="font-weight: bold;">In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that </span><span style="font-weight: bold;">water should not touch the dhokla pan) </span><br /><span style="font-weight: bold;">Grease a baking dish (it should fit in the vassle or cooker) </span><br /><span style="font-weight: bold;">Now add Eno and mix well and pour this mixture right away in the greased pan. </span><br /><span style="font-weight: bold;">Steam it for 20 minutes. </span><br /><span style="font-weight: bold;">Prepare the tampring adding rai, greenchillies and curryleaves in hot oil. </span><br /><span style="font-weight: bold;">Mix togather water,sugar and lemonjuice and pour into tempring. boil it. </span><br /><span style="font-weight: bold;">Take out dhokla and cut into pieces. Pour the tapering mixture over it. </span><br /><span style="font-weight: bold;">Garnish with grated coconut and Coriander. </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0tag:blogger.com,1999:blog-6086359506741410824.post-64739618775474514612007-12-20T01:39:00.000-08:002007-12-20T01:41:16.259-08:00Special Rasmalai<span style="font-weight: bold;">Ingredients </span><br /><span style="font-weight: bold;">Makes: 15 pieces </span><br /><span style="font-weight: bold;">Shelflife: Refrigerator fresh 2-3 days. </span><br /><span style="font-weight: bold;">4 Measuring cup milk for chenna (2% milk) </span><br /><span style="font-weight: bold;">3 measuring cup milk for Ras </span><br /><span style="font-weight: bold;">4 - 4 1/2 tbsp. sugar for Ras </span><br /><span style="font-weight: bold;">1 cup sugar </span><br /><span style="font-weight: bold;">3 cups of water </span><br /><span style="font-weight: bold;">safforn, cardomom, pista, almonds </span><br /><span style="font-weight: bold;">lemon juice </span><br /><span style="font-weight: bold;">Method </span><br /><span style="font-weight: bold;">First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup. </span><br /><span style="font-weight: bold;">Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously. </span><br /><span style="font-weight: bold;">Then drain it in a thin muslin cloth or handkerchief. </span><br /><span style="font-weight: bold;">Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water </span><span style="font-weight: bold;">remaining. </span><br /><span style="font-weight: bold;">In a pressure cooker take 3 cups of water and 1 cup of sugar. </span><br /><span style="font-weight: bold;">Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it </span><span style="font-weight: bold;">Toss that balls in the pressure cooker and bring two whistle. </span><br /><span style="font-weight: bold;">In the mean time see the milk for ras may be ready. </span><br /><span style="font-weight: bold;">Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside </span><span style="font-weight: bold;">As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water </span><span style="font-weight: bold;">drain by pressing it little and let it cook. </span><br /><span style="font-weight: bold;">When the milk is cool add chenna balls to it. </span><br /><span style="font-weight: bold;">Refrigerate it. </span><br /><span style="font-weight: bold;">And it is ready to serve. Isn't it quick and easy </span><br /><span style="font-weight: bold;">while putting chenna balls in the pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time </span>gandhihttp://www.blogger.com/profile/15342771507991122518noreply@blogger.com0