Sweet bread pieces which is best way of using some left over bread by turning it into dessert dish
A mexican style corn salad popularly known as Masala Corn; a dish which can make your toungue do Salsa
Friday, April 1, 2016
Preparation Time: 05 min Cooking Time: 15 min
Serves: 3 servings
3-4 medium Half Boiled Potato
1/4 cup fresh cream
1/4 cup milk
1 small bunch Methi (Fenugreek Leaves)
1/2 tsp pepper Powder
1/2 tsp corn flour
oil to deep fry
Salt to taste
2 medium Onion, chopped
3 Green chilli
2-3 Garlic cloves
10 Cashew Nuts
3 Green cardamom
3-3 Clove and black pepper
1 bay leaf
4 tbsp butter/ghee/oil
Boil a glass of water and add chopped onion,boil it for a min drain then grind along with cashew,garlic and green chilly.
Cut potato into desired shape. Heat oil and deep fry potato until its turn light brown. Drain and keep aside.
Heat 3-4 tbsp oil in same pan.Add bay leaf , cardamom,clove and paper then Add onion paste and saute until light brown. It will take 2-3 minutes on low flame.
Add 1/2 tsp corn flour and saute for a minute.
Add fenugreek leaves and cook for 2 min. then add potato and milk and cream cook on high flame add paper and mix well and turn off the flame.
Serve hot with roti,naan but I enjoyed with Tandoori Roti.
Do not cook for long time after adding cream because it curdles if cooked more.
If gravy is too thick can add little hot water to get proper consistency.
Can avoid maithi but it gives nice flavor and aroma.
You Can use paneer instead of potato.
Wednesday, March 23, 2016
1/2 cup urad dal (split black lentils) , soaked for 3 hours and drained
Oil To fry
salt to taste
2 cups whisked chilled curds (dahi)
2 tbsp powdered sugar
chilly powder for sprinkling
1/2 cup sweet chutney (Tamarind chtuney)
1/2 cup green chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt for sprinkling
For the vadas
Grind urad dal in mixer into a smooth paste , if required use water .
Mix salt and 2-3 tsp hot oil in vada mixture keep aside.
Heat the oil in a deep pan and deep-fry vadas on low flame till they turn light golden brown in color from all the sides.
Drain on absorbent paper. Keep aside
How to assemble
Take enough water in a deep bowl and soak the vadas in it for 15-20 minutes.
Arrange vadas on a serving dish and top with the sweetened curd mixture.
Top with a little chilly powder, 1 tbsp of tamarind and green chutney, a little cumin seeds powder and black salt.
NoteYou will get chtuney Recipe on my blog
Friday, April 3, 2015
Mango Jam also known as Murabba / chundda. I learnt this recipe from my Mom.It's a favorite pickle in all age group specially in Kids.
1 cup grated raw mango
1-1/2 cups sugar
Wash the mangoes and dry them. Peel mangoes and then grate.
Take a heavy bottomed vessel/pan and add the mango and sugar to the pan
.Cook on low flame and stir continuously until the sugar has dissolved completely.
You can see bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency.
Turn off Stove and let it cool completely. Mean while stir it to prevent the sugar from crystallizing.
Now fill in airtight container.
Enjoy with thepla, paratha, or chapati.
There is a another method--
Mix Sugar and Grated Mango and Place this mixture in the steel vessel.
Cover the vessel with muslin cloth and tie it with a thick thread.
Keep it under sunlight for about 10-15 days or until mixture get proper consistency.
stirring it twice a day (morning and evening).
If you wants to Gujarati taste--
When mixture will be completely cool,that time Add Black pepper powder/Chilly Powder ( 11/2 tsp) ,Salt(1 tsp)
Always use raw mango.always use clean spoon for jam .
This jam can be stored for a year .
Wednesday, March 25, 2015
Hello friend after a long time i m here with a summer refreshment recipe..
Home made best Summer Drink/refreshment n by adding Different flavor can get fresh n different taste every time.In north India It's very famous in summer n most of in Marwari Houses.I am following my Mom's Recipe.I love it's tangy,sweet,sour,spicy taste very much.Enjoyyyyy in Summer.
1 kg Raw Mango
600 gm Sugar
Peel Mango and chopped roughly. Add 3/4 cup of water and take one whistle.
Let it cool,open cooker add sugar and grind when it completely cool.(don't add water)
Strain fill in air tight container.Refrigerate it .
Whenever you want just mix water in this pulp, add cumin powder,black powder,salt and mix well and enjoy yummy tangy Aam Panna.(1 - 1 1/2 tbsp pulp enough for a glass)
Don't add water while grinding and for 10-15 day you can preserve this pulp in Refrigerator.
Can add lemon juice while mixing water.
Can add coriander leaves also for giving fresh flavour and same thing with mint leaves.
For 4 glasses - 4-5 tbsp mint or coriander leaves grind into fine paste with water and mix it while add water.
Can add very little green chilly also for mild spicy taste
Monday, October 20, 2014
Besan barfi or Mohanthal its famous Rajasthani and Gujrati Sweet. Its's signature dish of my Grand MIL and we tried it so many times but we never got the same taste and texture as she served.Now she is not between us ,so there is no option to get this sweet,so I have stared trying this and following her instructions and direction and I got proper texture and taste but still her love and taste is missing.
Wednesday, October 15, 2014
This sweet especially prepared on Diwali or holi but I make it often. In north India you can get this sweet probably in all houses in winter season.This is a healthy homemade treat. Enjoy !!!
2 Cup Wheat flour
1/2 cup gud /jaggary (Crushed)
1/4 cup Oil
1 tbsp Sesame seed (Til)
Oil to deep fry
In a bowl take gud and 1/4 cup of water. Heat it and stir till gud dissolve.
In another bowl mix flour,oil and sesame seed and kneed a dough using gud water.
Immediately divide it into two parts and make smooth balls out of them.
Roll it into round shape (1/4 inch thick) .
Cut into desired shape Otherwise you can make small - small ball and roll but not very thin.Prick it with fork. Heat oil Deep fry on low flame,till it turn into brown color.Drain on absorbent paper.
Let it cool.Store in airtight container.
Roll immediately after making dough,otherwise dough will become hard.
While sliding don't don't turn immediately, let it cook one side then flip. Otherwise papdi will break.