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Gulab Jamun


  • How to make soft gulab jamun using GITS ready mix:

            HAPPY GANESH CHATURTHI






  • Ingredients:
         1. Gits gulab jamun mix
         2. Ghee or Sajuk Tup.
         3. Oil for frying
         4. Milk
         5. Sugar 
         6. Water
         7. Almond
         8. Elaichi/Cardamom seeds



  • Preparation & Cooking:
          1. Take out the ready mix in a bowl.
          2. Add very little water & mix make dough.
          3. Side by side as per the instructions take 3 cups of water & 2 cups of
              sugar.
          4. Keep the water & sugar mixture on low gas flame to make the sugar syrup.
          5. Add 2-3 spoons of milk in the sugar syrup. The dirt will come off on the 
              sides of the bowl.
          6. Take out the dirt part from sugar syrup.
          7. Once the dough is ready,grease both the hands with ghee take small portion
              of the dough & make small balls.
          8. Every-time while making the balls grease hands with ghee. While making the
              balls see that small crack like is not formed while rolling into balls between 
              both the palms.
          9. Using the ghee while making balls helps to make gulab jamun soft.
         10. The sugar syrup must be ready in 15 mins as it has light golden color.
         11. Heat 4-5 tblspns of oil in a wok/kadhai.
         12. Once the oil is properly heated add the balls & fry them slight dark in color.
         13. After frying the gulab jamuns add them in the sugar syrup directly.
         14. Let the gulab jamuns soak the sugar syrup & increase in size.
         15. Before serving keep the gulab jamuns in the sugar syrup for 4-5 hrs.
         16. Make small long pieces of almonds & sprinkle them over the gulab
               jamun.
         17. Serve the gulab jamuns with sugar syrup & almonds & enjoy.



  • Serves: Four.





  • Notes:
         1. Add the cardamom seeds to the sugar syrup.



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Maharashtrian Dish: Masale Bhaat


  • How to make Masale Bhaat:







  • Ingredients:
          1. Long grain rice/Basmati Rice (1-2 small bowl)
          2. Oil (2 tblspn)
          3. Cumin seeds
          4. Mustard seeds
          5. Black pepper seeds (1 small tspn)
          6. Bay leaf/Tej patta (2-3 no)
          7. Cloves/Lavang (4-5 no)
          8. Red chilli powder (2-3 tspn)
          9. Turmeric powder (half tspn)
         10. Garam Masala (1-2 tspn)
         11. Green peas (1 small bowl)
         12. Cauliflower (florets 1 small bowl)
         13. Onion (1 no)
         14. Tomato (1 no)
         15. Potato (1-2 no)
         16. Salt to taste
         17. Garlic-ginger paste/wet masala (1 tspn)
         18. Water
         19. Coriander leaves to garnish




  • Preparation & Cooking:
          1. Wash & clean the rice. Soak for 10-15 mins.
          2. Cut the onion long,cut the tomatoes & potatoes. Keep aside.
          3. Heat oil in a broad vessel. Add cumin & mustard seeds.
          4. Add the bay leaf/tej patta without breaking,cloves & black pepper
              seeds.
          5. Saute on medium flame for 2-4 mins.
          6. Add the onion,garlic-ginger paste & saute for 2-3 mins.
          7. Add the turmeric powder,red chilli powder & garam masala.Saute for
              3-4 mins.
          8. Add the tomatoes,green peas,florets & potatoes. Saute for 2-4 mins.
          9. Add salt to taste. Add the rice grains & mix well with all the ingredients.
         10. Add 2 cups of water & cover the lid.
         11. Cook the rice for 15-20 mins.
         12. While the rice is cooking mix it one more time.
         13. The masale bhaat is ready.
         14. Garnish with coriander leaves & serve.



  • Serves: Three.









               
             Make this recipe on a nice Sunday afternoon for your family & enjoy it. Do post
             your comments.

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Kanda Bhajji/Kande bhajje


  • How to make kanda bhajji (onion fritters):
        






  • Ingredients:
          1. Onion (1-2 no medium )
          2. Green chillies (4-5 no chopped)
          3. Salt to taste
          4. Chana dal flour/Besan peeth
          5. Cumin seeds
          6. Turmeric powder
          7. Ajwain/Ovva 
          8. Curry leaves (optional)
          9. Coriander leaves (optional)
         10. Water
         11. Oil (for frying)



  • Preparation & Cooking:
           1. Cut the onion long/length-wise. Place in a bowl.
           2. Add the chopped green chillies,curry leaves & chopped coriender leaves.
           3. Add cumin seeds,ajwain & salt to taste. Mix these ingredients with hands.
               This helps to separate out the onion slices.
           4. Keep it aside for 5 mins.
           5. After five mins you can see because of salt & onion some water has oozed out.
           6. Add 2-3 tblspn of besan/chana dal flour & mix well.
           7. Add water & make batter like. The mixture should not to thin other wise the
               onions won't hold on to the flour.
           8. While making mixture check if you are able to make pakoda like with your hands.
           9. Heat about  7-8 tblspn of oil for frying.
          10. After the oil is heated, make pakoda like with or hands & slowly put in the oil.
          11. Or you can use a spoon to put pakodas in the oil.
          12. Fry from both the sides & cook till it is brown in color.
          13. The kanda bhajji are ready.
          14. Enjoy with sauce & a hot cup of tea.
          15. Add abut a small tspn of heated oil over the mixture before frying.



  • Serves: Three.

                                       
                                 Try this simple snack & enjoy with your family.
 









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Simple Tawa Pulao using (pav) bhaji


  • How to make tawa pulao using (pav) bhaji:





  • Ingredients:
          1. Cooked regular rice or basmati rice (1-2 medium bowl)
          2. Oil (1-2 tblspn)
          3. Cumin seeds/Jeera
          4. Matar/Green Peas (1 small bowl)
          5. Red chiili powder
          6. Bhaji (pav) see link Pav Bhaji
          7. Salt to taste
          8. Coriander leaves to garnish




  • Preparation & Cooking:
          1. Place a tawa/pan on the gas. Pour the oil.
          2. Let the oil heat,add cumin seeds,matar/green peas.
          3. Add 1-2 tspn of red chilli powder & little salt. Mix well.
          4. Place the cooked rice & mix. Add the bhaji to the rice & mix till
              it forms a consistent mixture.
          5. Mix well all the ingredients.Cook for 10 mins.
          6. The tawa pulao is ready.
          7. Garnish with coriander leaves.


  • Serves: Two.
            
            Do try this recipe & share with us your views by posting your comments.
          

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Instant Ragi/Nachani Onion Uttapam


  • How to make ragi/nachani uttapam:






  • Ingredients:
          1. Ragi flour/Nachani peeth (2-3 small bowl)
          2. Wheat flour (1-2 small bowl)
          3. Onion (2-3 no chopped)
          4. Cumin seeds
          5. Green chillies (Coriander leaves)
          6. Salt to taste
          7. Water
          8. Oil



  • Preparation & Cooking:
         1. Take the ragi/nachani flour & wheat flour in a bowl.
         2. Add cumin seeds,chopped green chillies & salt to taste.
         3. Slowly add the water and mix all the ingredients & make batter.
         4. Make the batter of dosa batter like consistency.
         5. Place the non-stick pan & spread oil over the pan.
         6. Once the oil is heated place a ladelful of batter or you can also use
              small steel bowl (wati/katori).
         7. Spread the batter in a circular motion. Set the flame high.
         8. Place the chopped onion & coriander leaves over the uttapam.
         9. Lower the flame cover the non-stick pan with the lid & cook the uttapam.
        10. After 2 mins grease the side of the uttapam with oil & flip the uttapam.
        11. Cook from both the sides. Remove from non-stick pan.
        12. Serve with coconut or groundnut chutney.
        13. Repeat the step & make more uttapams.


  • Serves: Two-Three.



     




  • Notes:
         1. You can use all purpose flour/maida in place of wheat flour.

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Tamatari Toovar Dal/Tomato with Pigeon Peas


  • How to make tamatari dal:
           Hi everyone,how are you all? I know that the tomato prices have risen high. Still I 
           made this dal as a lot of tomatoes were left & I had to go out of station. So, in  
           order to utilize the tomatoes I made this different dal variety. I hope you will
           like it & surely try it.






  • Ingredients:
          1. Tomatoes (4-5 no)
          2. Garlic cloves (5-6 no)
          3. Mustard seeds
          4. Cumin seeds
          5. Kasuri methi/Dry fenugreek leaves
          6. Red chilli powder
          7. Green chillies (1-2 no)
          8. Turmeric powder
          9. Tur/Toorvar dal (1 to 1&half small bowl)
         10. Curry leaves
         11. Salt to taste
         12. Oil (1 tblspn)
         13. Water



  • Preparation & Cooking:
          1. Clean the toovar dal,palce it in a pressure cooker.
          2. Wash & cut the tomatoes in medium pieces. Add to the cooker.
          3. Add chopped green chillies,1 tspn chilli powder & 1 tspn kasuri methi
              to the cooker.
          4. Add the curry leaves & turmeric powder.
          5. Add 1-2 cups of water. Pressure cook the dal for 2-3 whistles.
          6. Let the cooker come down to room temperature.
          7. Do not churn the dal.
          8. In a wok/broad vessel,heat oil, add the mustard & cumin seeds.
          9. Add the garlic & saute till brown in color. Add salt for taste.
         10. Add the cooked dal & mix well with all the ingredients.
         11. Give it a boil for 5-8 mins. Turn off the flame.
         12. The tamatari dal is ready.
         13. Serve with phulkas,rotis or steamed rice.


  • Serves: Two-Three.



    

            Cook this dal for your family members & enjoy it. Do share your views by posting 
            your comments.
       

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Palak Paratha


  • How to make palak paratha:




  • Ingredients:
          1. Spinach leaves/Palak (1 small bunch)
          2. Oil 
          3. Cumin seeds
          4. Red chilli powder
          5. Turmeric powder
          6. Salt to taste
          7. Wheat flour
          8. Ragi flour/Nachani (optional)
          9. Water



  • Preparation & Cooking:
          1. Clean the spinach leaves. In a kadhai/wok cook the spinach leaves slightly.
          2. Add 1 tspn of turmeric & red chilli powder & cook the palak for 5-6 mins.
          3. OR if you don't want to cook the spinach you can grind it in a mixer.
          4. Let the cooked spinach/palak cool. Add the cumin seeds & salt to taste.
          5. Add the wheat & ragi flour/nachani to the palak & make a dough.
          6. Take lemon size balls of the palak paratha dough & roll on to make a roti.
          7. Place it on  a heated tava/pan. Cook from one side,flip & spread some oil
              over this side.
          8. Cook the palak roti from both the side. The palak paratha is ready.
          9. Serve hot with the tomato chutney.(see tomato chutney for paratha in papad  
               & chutney category)
         10. Repeat the steps & make more parathas.


  • Serves: Two.

  • Notes:
          1. Along with the wheat flour you can add the jowar or bajri flour also.
          2. Palak paratha is a good lunch box variety for kids.
      


            Have variety in your breakfast. Try this paratha recipe & share your views with us 
            by posting your comments.


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Pav Bhaji



  • How to make pav bhaji:






  • Ingredients:
         1. Cabbage (250 gms shredded)
         2. Tomatoes (3-4 no)
         3. Onion (2 no)
         4. Potatoes (2-3 no_
         5. Green peas/Matar (1 small bowl-optional)
         6. Pav bhaji masala (ready made)
         7. Red chilli powder (2-3 tspn)
         8. Garlic cloves (5-6 no)
         9. Oil ( 1-2 tblspn)
        10.  Mustard seeds 
        11. Cumin seeds
        12. Turmeric powder
        13. Ginger-garlic paste/Wet masala
        14. Coriander leaves
        15. Lemon 
        16. Salt to taste
        17. Pav/Bread
        18. Butter
        19. Water



  • Preparation & Cooking:
          1. Wash clean the tomatoes and cut them in pieces.
          2. Add the cut tomatoes,cut onions & potatoes,shredded cabbage & green peas  
              in the pressure cooker.
          3. Add less than half cup of water. Add 1 tspn of ready made pav bhaji
              masala.
          4. Pressure cook for 2-3 whistles. Let the cooker cool.
          5. After cooling smash the cooked vegetables with the pav bhaji smasher.
          6. Heat oil in a wok/kadhai. Add mustard & cumin seeds.
          7. Add the garlic cloves saute till it is slight brown in color.
          8. Add the ginger-garlic/wet masala paste,turmeric powder & saute for
              2 mins.
          9. Add red chilli powder & salt to taste. Saute for 2-3 mins.
         10. Add the cooked vegetables/bhaji & mix well with the ingredients.
         11. Add half tspn of the pav bhaji masala & mix well.
         12. Cover the lid and cook the bhaji for 5-10 mins.
         13. Place some butter on a hot pan. Cut the pav from the middle & 
               roast it with the butter on the pan till brown in color.
         14. Serve the pav bhaji with chopped onion,lemon & coriander leaves.
         15. Enjoy the dish in snacks or as a change for lunch.


  • Serves: Three-Four.



  

                             Try this recipe & let us know how you liked it. Happy Cooking!!!!

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Tomato chutney for paratha method 1


  • Tomato chutney for paratha method 1:
          Hi everyone apologies for the not posting recipes on the blog,as there were some 
          important works & technical problem. Today I am posting the quick tomato 
          chutney for parathas. This is one of the method to do it. Another method of tomato
          chutney for parathas will be posting soon.







  • Ingredients:
          1. Oil (1 tspn)
          2. Cumin seeds/Jeera
          3. Garlic cloves (5-6 no)
          4. Red chilli powder (1 tspn)
          5. Turmeric powder (1/2 tspn)
          6. Tomatoes (4-5 no)
          7. Salt to taste


  • Preparation & Cooking:
          1. Heat oil in a small vessel. Cut the garlic cloves & add.
          2. As the garlic cloves turn slight brown add cumin seeds.
          3. Wash clean the tomatoes & cut them in pieces.
          4. Add the turmeric,red chilli powder & salt to taste. Cook them.
          5. Add the cut tomatoes & mix well with all the ingredients.
          6. Cook the tomatoes for 5-10 mins. The tomato chutney is ready.
          7. Enjoy the chutney with your favorite parathas.


  • Serves: Two.

                     
                          Try this chutney & share your views by posting your comments with us.
         

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