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Basundi


  • How to make basundi:




  • Ingredients:
         1. Milk (1 liter)
         2. Sugar (6-7 tspns)
         3. Almonds/Badam (5-6 no)
         4. Cardamom seeds/Elaichi (2 no)
         5. Raisins/Manuka (8-10 no)
         6. Kaju/Cashewnuts (5-6 no)
         7. Dry coconut/Fresh coconut (grated half of small bowl)


  • Preparation & Cooking:
          1. Take out about a  liter of milk in a braod vessel.
          2. Heat & boil it on low-medium flame.
          3. Boil it till it reduced to half or less than half in quantity.
          4. When it boils a very light almond color like the milk appear.
          5. While the milk continues to boil add the sugar & crushed cardamom 
               seeds & mix.Add more or less sugar as per your choice.
          6. As the milk is reduced turn off the flame.
          7. Add the grated coconut & raisins. Cut the almonds & cashewnuts
             in small pieces.
          8. Add the almonds & cashew-nuts. Mix well all the ingredients.
          9. Serve in a bowl after lunch or dinner.


  • Serves: Three-Four.





  • Note:
        1. If you want you can add some kesar/saffron to the basundi.



                              Try this simple sweet dish & let us know how you liked it.

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Masale Vaange


  • How to make masale vaange:


      


  • Ingredients:
          1. Oil (1 tblspn)
          2. Onion (1 no chopped)
          3. Tomato (1 no chopped)
          4. Mustard seeds
          5. Cumin seeds
          6. Turmeric powder
          7. Red chilli powder 
          8. Ginger-garlic paste/Wet Masala
          9. Curry leaves (5-6 no)
         10. Salt to taste
         11. Dry coconut grated ( 1 small piece)
         12. Til/Sesame seeds (2-3 tspn)
         13. Baingan/Vaange (small to medium size-4-5 no)
         14. Water



  • Preparation & Cooking:
         1. Heat 1 tspn of oil in a wok. Add the garlic-ginger paste.
         2. Add 1 tspn of red chilli powder & saute till it is brownish in color.
         3. Add the grated dry coconut & sesame seeds. Mix well & turn off the 
             flame.
         4. This is masala used as filling for the vaange/baingan. Let this masala
             cool.
         5. Do not cut the top partion of the vaange/baingan. Wash clean the vaange.
         6. Cut from bottom make four partings like for filling the masala. Do not 
             cut till the top.
         7. After the masala cools. With the help of small spoon fill the masala in the
             vaange/baingan.
         8. Heat 1 tblspn oil in a wok, add the mustard & cumin seeds. Add the curry
             leaves.
         9. Add the chopped onion & saute till it is brown in color.
        10. Add the turmeric powder & saute for 2 mins.
        11. Add the chopped tomato & red chilli powder, mix well & cook for 2 mins.
        12. Add the masale vaange to the gravy,cover the lid & cook for 2-3 mins.
        13. Add water to the gravy,add salt to taste & cook for 10-15 mins.
        14. Serve with roti & steamed rice.











  • Serves: Two-Three.


         Try this simple recipe & do share your views with us. For daily updates pls 
         subscribe our blog.




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Moong Dal Palak Khichadi


  • How to make moong dal palak khichdi:




  • Ingredients:
          1. Oil (1 tblspn)
          2. Mustard seeds
          3. Cumin seeds
          4. Turmeric powder
          5. Green chilly (2-3 no)
          6. Spinach leaves/Palak (1 small bunch)
          7. Moong Dal (1 small bowl)
          8. Rice grains (1-2 small bowl)
          9. Salt to taste
         10. Water (1-2 cups)


  • Preparation & Cooking:
          1. Wash the spinach leaves,chop & keep aside.
          2. Heat oil in  a broad vessel. Add the mustard & cumin seeds.
          3. After the seeds splutter add the cut green chilly & saute for 2 mins.
          4. Add the turmeric powder & salt ti taste. Mix well.
          5.  Wash the moong dal & add. Also add the chopped spinach leaves.
          6. Mix well all the ingredients.
          7. Wash the rice & add. Mix well all the ingredients.
          8. Add about 1 cup of water. Add water as an when required.
          9. Cover the lid & cook the khichadi for 20 mins on low-medium flame.
         10. Serve the khichadi with roasted papad & pickle of your choice.


  • Serves: Two-Three.


  




      Try this recipe. Good for kids also. This khichadi is really filling. Do share your
      views with us by posting your comments. 

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    Aloo Chole with Coconut Curry


    • How to make aloo chole with coconut curry:
             
              Happy Navratrti to everyone!! Well these nine days we will try to put some of 
              sweet dishes. Enjoy & have fun with garba dance.



             




    • Ingredients:
              1. Kabuli Chana/Chickpea (1 small bowl)
              2. Potato /Aloo (2-3 no cut)
              3. Oil (1 tblspn)
              4. Curry leaves
              5. Mustard seeds
              6. Cumin seeds
              7. Turmeric powder
              8. Red chilli powder
              9. Green chilli (2-3 no)
             10. Salt to taste
             11. Fresh coconut (1 small bowl)
             12. Ginger (1 inch)
             13. Garlic cloves (4-5 no)
             15. Onion (1 no chopped)
             16. Water


    • Preparation & Cooking:
              1. Pressure cook the kabuli chana for 2-3 whistles.
              2. Let the chole cool. Grind the coconut,ginger,garlic & green chillies
                  together.
              3. Heat oil in a wok. Add the mustard & cumin seeds.
              4. After the seeds splutter add the curry leaves & chopped onion.
              5. Saute the onion till it is brown in color.
              6. Add the turmeric & red chilli powder. Saute for 2-3 mins.
              7. Add the cut potatoes & mix well. Add salt to taste.
              8. Add the boiled chole & coconut chutney. Cover & cook for 2-3 mins.
              9. Add about  a cup of water & cook for 10 mins.
             10. Serve with roti or phulka.


    • Serves: Two.
           

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


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    Chakli/Muruku


    • How to make chakli/muruku:





    • Ingredients:
              1. Rice grains (4 small bowl)
              2. Chana Dal (2 small bowl)
              3. Urad Dal (1 small bowl)
              4. Moong Dal (half small  bowl)
              5. Til/Sesame seeds (half small bowl)
              6. Thin Poha/Thin Beaten rice (2 small bowl)
              7. Cumin seeds (1-2 tspn)
              8. Turmeric powder (1 tspn )
              9. Red chilli powder (2 tspn)
             10. Coriander seeds (1-2 tspn)
             11. Salt to taste
             12. Ajwain/Ovva (1 tspn)
             13. Oil (for frying)
             14. Water




    • Preparation & Cooking:
             1. Wash the rice & dals separately. Dry then separately.
             2. In a broad vessel,roast/heat them till it is golden brownish color.
             3. Remove from the heat.
             4. In the same vessel roast the thin poha,cumin seeds,coriander seeds & 
                 ovva till it is slight brown in color.
             5. Mix the roasted rice,dals & above roasted ingredients. Grind & make 
                 flour. (Chakli Bhajni is ready)
             6. Take the flour in a vessel,add the turmeric & red chili powder,salt,
                 2 tspn oil & sesame seeds.
            7. Add water & make dough. Cover & keep it for 30 mins.
            8. Heat oil for frying the chakli. Withthe help of the chakli apparatus make 
                chaklis in round shape from inwards to outwards in circular motion.
            9. Add the chakli in heated oil and deep fry till it is brownish or golden in color.
           10. After making the chakli,keep it to cool to the room temperature.
           11. Store in air tight container.



    • Serves: Four.


    • Notes:
             1. Usually the muruku is made during festival time like diwali. But for anytime
                 snacking it is also a good option.
             2. Now-a-days the flour for muruku is ready available in the market as chakli 
                 bhajni.


       
              



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    Bitter Gourd Onion Fry/Karle Kandyachi Bhaji


    • How to make bitter gourd onion fry:





    • Ingredients:
              1. Onion (4 no medium)
              2. Bitter Gourd/Karela (250 gms)
              3. Oil
              4. Green chilli (3-4 no)
              5. Red chilli powder 
              6. Turmeric powder
              7. Mustard seeds
              8. Cumin seeds
              9. Salt to taste
             10. Coriander leaves
             11. Curry leaves



    • Preparation & Cooking:
               1. Wash clean & cut the bitter gourd in round shapes.
               2. Apply salt to the bitter gourd & keep aside for 30 mins.
               3. Put the salted bitter gourd in a cheese cloth & squeeze out the salt
                   water.
               4. Heat about 4 tblspn of oil for frying.
               5. Add the bitter gourd & fry till it is golden brown in color & crispy 
                   like. 
               6. Side by side cut the onion lengthwise (long),take out the fried bitter
                   gourd & add cut onions.
               7. Fry the onion till golden brown in color.
               8. In a pan add 1 tblspn  of oil,add mustard & cumin seeds.
               9. Add the curry leaves,chopped green chillies & saute for 2 mins.
              10. Add the turmeric powdeer & 1 tspn red chilli powder.
              11. Add salt to taste,mix well & cook for 2-3 mins.
              12. Add the fried karela & kanda. Cook for 5 mins.
              13 Garnish with coriander leaves & serve. 



    • Serves: Two-Three.


              Try this recipe & let us know how you liked it. Do post your comments.

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    Matar Soyabean wadi Pulao/Basmati-Soya Chunks-Green Peas Rice


    • How to make Matar Soyabean Wadi Pulao:





    • Ingredients:
             1. Basmati Rice (2 small bowl)
             2. Soyabean Wadi/Soya Chunks (half of small bowl)
             3. Green Peas /Green Vatana pulse (1 small bowl)
             4. Oil (1-2 tblspn)
             5. Onion (1 no cut long)
             6. Green chilli (2 no chopped)
             7. Black Pepper seeds (6-7 no)
             8. Tej Patta/Bay Leaf (2 no)
             9. Turmeric powder
            10. Red chilli powder
            11. Tomato (1 no cut)
            12. Curry leaves
            13. Mustard seeds
            14. Cumin seeds
            15. Asafoetida/Hing powder
            16. Garam Masala
            17. Salt to taste
            18. Ginger-garlic paste
            19. Water



    • Preparation & Cooking:
              1. Clean the basmati rice. Soak it in water for 15-20 mins.
              2. Heat oil in a broad wok/vessel. Add mustard & cumin seeds.
              3. After the seeds splutter,add the ba leaf & black pepper seeds.
              4. Saute for 2-3 mins. Then add the chopped onion,curry leaves & saute 
                  till brown in color.
              5. Add the ginger-garlic paste & saute for 2 mins.
              6. Add the chopped green chillies & turmeric powder,mix well.
              7. Add 1 tspn full of red chilli powder & 1 tspn full of garam masala.
              8. Saute the masala & cook for 3-4 mins.
              9. Add the green peas or soaked green vatana in the curry.
             10. Mix well together,add salt to taste.
             11. Add the basmati rice & mix it. Cover with lid for 1-2 mins.
             12. Add about a cup of water. Let the rice cook.
             13. The rice will soak absorb the water,add water if required.
             14. Check whether the rice is almost 90 percent cooked. Then in the 
                    separate vessel,boil water add 1 tspn of salt & add the soya chunks.
             15. Let the soya chunks get cooked. Turn off the heat,drain out the water.
             16. Add cool water & drain,also try to drain out water from the soya chunks.
             17. Add the cooked soya chunks to the rice.
             18. Mix the rice,ingredients & soya chunks togather once.
             19. Cover the lid & cook for 5 mins.
             20. Garnish with coriander leaves.
           

    • Serves: Two-Three.




    • Notes:
            1. While making pulao try not to mix the rice more than two times as the rice 
                grains tend to break & you won't get nice long grain pulao.
            2. I tried by adding the soya chunks separately. You can add the cooked soya
                chunks in the curry. OR As the soya chunks is cooked separately just saute 
                in small quantity of oil,salt & red chilli powder & then add to the pulao. 
            3. So,do try this recipe & let me know if you tried by sauting the soya chunks

            
     

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    Rava Dhokla/Semolina Steamed Cake


    • How to make Rava Dhokla:






    • Ingredients:
              1. Rava/Semolina (1-2 small bowl)
              2. Curd/Dahi (half of small bowl)
              3. Oil (small tspn)
              4. Cumin seeds
              5. Mustard seeds
              6. Green chilli (1 no)
              7. Curry leaves
              8. Asafoetida/Hing powder
              9. Salt to taste
             10. Garlic-ginger paste (optional)
             11. Water



    • Preparation & Cooking:
             1. Roast the rava/semolina on a pan on medium flame.
             2. Roast till it becomes  brownish in color.
             3. Let the rava cool for some time.
             4. Add the curd,asafoetida & garlic-ginger paste,salt to taste.
             5. Mix all these ingredients. If required you can add some curd.
             6. As the rava is roasted it will tend to absorb more of the curd.So add
                some water slowly.
            7. Make the batter between thick & thin consistency.
            8. Keep this rava dhokla batter aside for 20-30 mins.
            9. Grease a plate or a bowl with oil. Transfer the batter in the plate or bowl.
           10. Add 1-2 cups of water in the idli steamer or pressure cooker. 
           11. Place the plate/bowl of batter in the steamer/cooker. In case of cooker
                 take out the whistle.
           12. Cook on low-medium flame for 15-20 mins.
           13. Till the dhokla cools,prepare the tempering.
           14. For tempering heat oil in a small bowl,add the mustard & cumin seeds,
                 green chilli,after it splutters,switch off the flame & add curry leaves.
           15. Spread the tempering all over the dhokla.
           16. Serve with groundnut chutney or sauce or ketchup.


    • Serves: Two.


     

            




    • Notes:
            1. Check whether the dhokla is cooked or not by putting a knife in the steamed
                batter. If it comes out clean, the batter is cooked.
            2. Also you can add coriander leaves to garnish the dhoklas & in the tempering
                you can add some dry red chilli if you want.



                 Try this rava/semolina dhokla recipe for a change. Let us know how you 
                 liked it. Have a happy weekend!!!!!!!!!!!! Pls subscribe our blog for daily
                 recipe & some healthy tip updates.

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    Sweet Corn Curry


    • How to make sweet corn curry/makka dana sabji:






    • Ingredients:
             1. Corn kernels (of 2 sweet corn)
             2. Onion (1 no)
             3. Tomato (1 no)
             4. Garlic-ginger paste/wet masala
             5. Garam Masala
             6. Green chilli (1-2 no chopped)
             7. Red chilli powder
             8. Turmeric powder
             9. Mustad seeds 
            10. Cumin seeds
            11. Oil (1 tblspn)
            12. Coriander seed powder
            13. Salt to taste
            14. Coriander leaves
            15. Curry leaves
            16. Water



    • Preparation & Cooking:
              1. Boil the sweet corn in water for 5-10 mins & keep aside.
              2. Make the onion-tomato paste. Heat oil in a wok.
              3. Add the mustard & cumin seeds. After the seeds splutter add the curry
                  leaves.
              4. Add the onion-tomato paste & saute for till it turns slight brown.
              5. Add the garlic-ginger paste & saute for 2-3 mins.
              6. Add the green chillies,turmeric powder & mix well.
              7. Add the 1 tspn red chilli  powder & 1 tspn garam masala. Mix well.
              8. Add salt & the boiled sweet corn kernels. Mix well all the ingredients.
              9. Add about half to 1 cup of water & give it boil for 5 mins.
             10. The sweet corn curry is ready. garnish with coriander leaves.
             11. Serve with roti & steamed rice.



    • Serves: Two-Three.


              Try this recipe & let us know how it turned out. I hope you all will like it.
               Have a nice day!!!!!!!!!!
              
           





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    Prawn Curry Recipe


    • How to make prawn curry:
              
              Hi everyone,how are you all? Prachi here posting another tasty recipe in our guest
              special. This recipe has been sent to us all the way from Hyderabad. Really happy
              to post this first non-veg recipe on our blog. We are grateful to Mrs Laxmi Priya
              Jena for giving her time & sending us this prawn curry recipe.







    • Ingredients:
            1. Prawns  (250 gms)
            2. Tomato (1 no cut)
            3. Coriander leaves
            4. Mustard oil (2 tblspn)
            5. Salt to taste
            6. Turmeric powder (half tspn)
            7. Cumin seeds (half tspn)
            8. Chopped onion (1 no)
            9. Green chilli (1 no)
           10. Red chilli powder (half spoon)
           11. Water (4 cups)



    • Ingredients for wet masala (spices):
              1. Cumin seeds/jeera (1 spoon)
              2. Red dry chilli (5 no)
              3. Ginger (small 1 no)
              4. Garlic cloves (10-12 no)
              5. Onion (4 no chopped)
              6. Cardamom seeds (4 no)
              7. Cinnamon/Dalchini (1 no)



    • Preparation & Cooking:
              1. Clean the prawns in water.
              2. Sprinkle some turmeric powder over the prawns and fry in two spoon
                  mustard oil till it turns golden brown & keep aside.
              3.Add half spoon jeera/cumin seed to the same oil & after the seeds
                 crackle add the chopped onion.
             4. In between grind the ingredients together for the wet masala.
             5. After the onions turn brown,add half of the above wet masala & fry till
                 it gets brown.
             6. Add one chopped tomato & one cut green chilli,to it add half spn red
                 chilli powder.
             7. After the masala is fried properly,add four cups of water.
             8. After this mixture gets boiled properly add the fried prawns,salt & turmeric.
             9. Cover with lid & cook on medium flame for 20-25 mins.
            10. Check in between while the prawns are getting cooked.
            11. Garnish with coriander leaves & serve with steamed rice.



    • Serves: Four-Five.

    • About the recipe author:
              The author of the recipe is Laxmi Priya Jena. She is a home maker. A very 
              innocent & loving lady.She likes to stay happily with her grandson 
              "Parmarth" in Hyderabad.


           

            








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    Chole Palak/Kabuli Chana Palak Sabji


    • How to make kabuli chana palak sabji:





    • Ingredients:
             1. Kabuli Chana (1 small bowl)
             2. Spinach/Palak (1 no bunch)
             3. Oil (1 tblspn)
             4. Mustard seeds
             5. Cumin seeds
             6. Turmeric powder
             7. Red chilli powder
             8. Green chilli-garlic-ginger paste
             9. Onion (1 no chopped)
            10. Tomato (1 no chopped)
            11. Asafoetida/hing powder
            12. Salt to taste



    • Preparation & Cooking:
              1. Soak the kabuli chana overnight .
              2. Pressure cook the kabuli chana for 2-3 whistles.
              3. Side by side clean the spinach leaves & cut them.
              4. Take 2 green chillies,one inch of ginger & 3-4 garlic cloves. 
                   Grind them and  make paste.
              5. Heat oil in a wok. Add mustard & cumin seeds.
              6. After the seeds splutter,add the chopped onion. Saute for 2 mins.
              7. Add the green chilli-ginger-garlic paste & saute for 2 mins.
              8. Add turmeric powder & asafoetida about half tspn. Mix them.
              9. Add the chopped tomato,1 tspn of red chilli powder & saute for 2-3 
                  mins.
             10. Add salt to taste & mix the ingredients. Add the cooked kabuli chana.
             11. Add the cut spinach leaves & mix them all together.
             12. Cook for 10-15 mins on medium flame.
             13. Serve with roti or phulkas.



    • Serves: Two.



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

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    Rice pancakes


    • How to make pancakes using rice flour:


          


    • Ingredients:
             1. Rice flour (1-2 small bowl)
             2. Onion (1 no chopped)
             3. Tomato (1 no chopped)
             4. Cabbage/Band Gobi (half small bowl shredded)
             5. Capsicum/Shimla Mirchi (half small bowl chopped)
             6. Green chilies (2-3 no chopped)
             7. Turmeric powder (half tspn)
             8. Red chilli powder (1 tspn)
             9. Salt to taste
            10. Cumin seeds
            11. Coriander leaves (chopped)
            12. Wheat flour (for binding)
            13. Water
            14. Oil 


    • Preparation & Cooking:
              1. Take all the ingredients except wheat in a medium size bowl.
              2. Mix all the ingredients. All 1-2 tblspn of wheat flour.
              3. Prepare the batter of consistency in order to spread & make pancakes
                  as per your ease/convenience.
              4. Place a non-stick pan on heat. Pour 1-2 tspn of oil & spread.
              5. Add 2-3 tblspn of the batter & spread in circular motion.
              6. Cook from one side. Spread some oil on the sides of the pancake.
              7. Flip the pancake & cook from both the sides. 
              8. Repeat the step & make more pancakes.
              9. Serve with tomato sauce.
             10.If you want you can add curry leaves (chopped) also.


    • Servings: Six to Eight.


            Try this recipe for breakfast & tell us how it turned out. Pls share your views by
             posting your comments.OR tick your reactions below.
           

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    Namkeen Shankarpale (Salty Snack)


    • How to make namkeen shankarpale:





    • Ingredients:
              1. Maida/All purpose flour (1-2 bowl)
              2. Oil ( for frying)
              3. Kalounji
              4. Ajwain/Thymol seeds
              5. Salt to taste
              6. Ghee/Sajuk Tup
              7. Water


    • Preparation & Cooking:
              1. Take the maida/all purpose flour in a broad vessel.
              2. Add 2 tspn of ghee,one small tspn of kalounji & ajwain, salt as per
                  taste.
              3. Mix well all the ingredients,add water and make a dough just like for
                  making the roti.
              4. Take a small portion of the dough & roll on,make a roti. With help of
                   shankarpale cutter cut into rectangular or triangular pieces.
              5. Side by side heat the oil for for frying.
              6. Add the pieces to the oil & fry till it is slight brown in color.
              7. Repeat the step & make the namkeen shankarpale.
              8. After they cool to room temperature store them in a air tight container.



    • Serves: Four.


              This is very good option for snacking when we feel hungry during the day & 
              we want ready to snack on. Also you can serve it to guests or enjoy with your 
              evening tea break. 
           
     
              

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    Egg Curry/Anda Curry


    • How to make egg curry/anda curry:






    • Ingredients:
              1. Eggs (3-4 no)
              2. Oil (1 tblspn)
              3. Mustard seeds
              4. Cumin seeds
              5. Turmeric powder
              6. Red chilli powder
              7. Garlic-ginger paste/wet masala
              8. Salt to taste
              9. Onion (1 no chopped)
             10. Tomato (1 no chopped)
             11. Garam masala (optional)
             12. Water



    • Preparation & Cooking:
              1. Place the eggs in a bowl with water.
              2. Boil & cook the eggs for 10-15 mins.
              3. Heat oil in a wok. Add the mustard & cumin seeds.
              4. After the seeds splutter,add the chopped onion & saute for 2 mins.
              5. Add the garlic-ginger paste/wet masala & turmeric powder. Saute for
                  2-3 mins.
              6. Add the chopped tomato & 2 tspn of red chilli powder. Saute for 2-3 mins.
              7. Add half tspn of garam masala & salt to taste.
              8. Add 1 cup of water & mix well all the ingredients.
              9. Till this, the eggs are cool & break off the shell & take out the boiled egg.
             10. Cut them in half. Once the gravy water starts boiling,add the eggs.
             11. Cook for 5 mins on medium flame.
             12. The egg curry is ready.
             13. Serve with roti & steamed rice.


    • Serves: Two-Three.


              This is very easy recipe. You can make it any time for a change from regular 
              vegetables. 
     
             

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    Nagpur style Poha Tarri


    • How to make poha tarri:
                 If you guys visit Nagpur & happen to go out in the morning looking for some
                 breakfast options. The poha tarri is the best pick. The poha tarri is very famous.
                 Some vendors make the chole (kabul chana) or black gram pulse or green/hirawa
                 vatana. I like this poha tarri very much the hot curry spicy curry on the poha is 
                 really devouring. Heres' an attempt to recreate it. 








    • Ingredients:
              1. Green Vatana (1-2 small bowl peas pulse-soaked overnight)
              2. Oil (1 tblspn)
              3. Onion (1 no chopped)
              4. Tomato (1 no chopped)
              5. Curry leaves
              6. Red chilli powder
              7. Salt to taste
              8. Varhadi masala/Garam masala
              9. Coriander leaves
             10. Sev
             11. Small onion (1 no chopped)
             12. For poha recipe see link Aloo Poha
             13. Mustard seeds
             14. Cumin seeds
             15. Turmeric powder
             16. Garlic-ginger paste/Wet masala




    • Preparation & Cooking:
              1. Wash clean & pressure cook the green vatana.
              2. Heat oil in a wok. Add mustard & cumin seeds.
              3. Add the curry leaves,chopped onion & saute for 2-3 mins.
              4. Add the garlic-ginger paste & saute for 2 mins.
              5. Add the turmeric powder & red chilli powder & saute till the red chilli 
                  powder turns little dark.
              6. Add varhadi/garam masala & chopped tomato. Saute for 2-3 mins.
              7. Add salt to taste & add the cooked green vatana.
              8. Add one to one & half cup water & cook for 5-10 mins.
              9. Place the aloo poha on the plate. First add the rasa/curry water over the poha
                  slowly.
             10. Add a small layer of green vatana.
             11. Garnish with some sev,chopped onion & coriander leaves.
             12. Serve the pha this way with a small bowl of green vatana curry.
             


    • Serves: Three.





                 Enjoy this spicy breakfast on a nice spicy weekend. Tell us how you like it.
                 Share your comments. Also you can share your recipes.
             

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    Home made groundnut chikki/Shengdana chikki


    • How to make chikki:
             Groundnut chikki is one of the favourite snack item. While traveling also we like 
             to have it. Well chikki is good for health with the goodness of jaggery & 
             groundnuts. It was an attempt to try & make the chikki at home,which turned out
             successful. It's very easy with only two main ingredients. Lets see the recipe.






    • Ingredients:
              1. Groundnut (1 small bowl)
              2. Jaggery/Guud (2 small bowl)
              3. Sajuk Tup/Ghee (for greasing)



    • Preparation & Cooking:
              1. Take 2 small bowl full of jaggery in a wok.
              2. Cook the jaggery by heating on low flame.
              3. Take care that once the jaggery starts melting stir in between or else
                  it might burn.
              4. Side by side roast the ground nuts on a hot pan.
              5. Take out the outer skin/cover of the ground nuts once cooled.
              6. Now the jaggery is completely molten. Add the roasted groundnut.
              7. Keep a plate ready with greased ghee/sajuk tup.
              8. Spread the jaggery-ground nut mixture over the plate.
              9. Let the chikki cool.
             10. Once it is cooled you can cut in pieces.


    • Serves: Two-Three.









               Usually the chikki that we buy is hard to break. This home made will come out
               softer than the ones' we buy & good bite to eat. Try this recipe you will surely 
               like it. 

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    Corn Upma/Makka Upma


    • How to make corn upma/makka upma:






    • Ingredients:
             1. Corn kernels (2 corn)
             2. Onion (1 no chopped)
             3. Green chillies (3-4 no chopped)
             4. Mustard seeds
             5. Cumin seeds
             6. Turmeric powder
             7. Salt to taste
             8. Coriander leaves 
             9. Oil (1 tblspn)



    • Preparation & Cooking:
              1. For making this upma buy a slight raw upma.
              2. If you use sweet corn the upma will become very soft & sticky.
              3. Take out the kernels of the corn.
              4. Grind the corn slightly. Mixture should be such that there should be some
                  corn kernels as it is & some grounded.
              5. Heat oil in a kadhai/wok. Add mustard & cumin seeds.
              6. Add the chopped onion & green chillies. Saute for 2-3 mins.
              7. Add turmeric powder & salt to taste. Mix well.
              8. Add the corn & mix well with all the ingredients.
              9. Cover the lid & cook for 5 mins.Garnish with coriander leaves.
             10. The corn upma is ready.



    • Serves: Two-Three.

                    
                         Try this recipe & post your comments. Happy snacking!!!!!!!!!!!




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    Gulab Jamun Dessert


    • Gulab Jamun presented in different style (Dessert):







    • Ingredients:
              1. Gulab Jamun
              2. Vanilla Ice Cream (1 cup)
              3. Groundnut chikki (4-5 pieces)



    • Preparation:
              1. Make gulab jamun see link Gulab Jamun
              2. Take a glass. First place three-four gulab jamun at the bottom.
              3. Pour some vanilla ice cream (slight melted) over the top.
              4. Crush the groundnut chikki & place over the top.
              5. Like this you can make two more layers & present.
              6. In place of glass you can present the dish in a small bowl without
                  layers.
               7. Enjoy this sweet ice creamy with crunch of chikki.




    • Serves: Three-Four.




           

                I hope you all will like it. Do try it & share your view by posting your comments.



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