INGREDIENTS:
baby potatoes
salt
rice flour
haldi
mirchi
dhaniya
amchur
jeera powders
mustard oil
jeera
saunf
ajwain
ginger n garlic
kasuri methi
METHOD:
Boil baby potatoes, deskin them. Transfer them to a bowl. Add salt, rice flour, haldi, mirchi, dhaniya, amchur, jeera powders n toss them , keep aside for 30 mins. Heat mustard oil, add jeera, saunf, ajwain, then add crushed ginger n garlic, then add kasuri methi. Then add potatoes. Keep on roasting on low flame till they are crispy. Enjoy hot with rotis, phulkas or dal khichidi.
INGREDIENTS:
1kg maida
500 gm dalda
200 gm ghee
half kg sugar
vanilla essence
1tsp of soda yellow colour
cashew
METHOD:
I prepared with 1kg maida 500 gm dalda 200 gm ghee half kg sugar to be pwd , few drops of vanilla essence 1tsp of soda yellow colour finely chopped cashew. Heat the dalda then take it in a big bowl. Add soda colour vanilla essence add all other ingredients. Mix well. Then knead it well. I used mixer for kneading just run once will help to form a good dough then prepare into small marble size ball and press into cookie shape . Then bake it I gave it to bakery for baking
INGREDIENTS:
potatoes
2 to 3 slits of green chilly
salt
oil
mustard seeds
curry leaves
red chilli
hing
METHOD:
ya, boil the potatoes & peel it, take 2 glass of water mash the potatoes in it, add 2 to 3 slits of green chilly add salt & boil it, pann of oil, mustard seeds, curry leaves, red chilli & hing. .goes well with hot white rice.
INGREDIENTS:
4tbsp ghee
4tbsp Kashmiri red chilli pd
1tsp ginger garlic paste
salt
3tsp curd
boiled eggs
METHOD:
In a pan add. 4tbsp ghee, in a low flame add 4tbsp Kashmiri red chilli pd, 1tsp ginger garlic paste, salt 3tsp curd fry it for 3 min add boiled eggs with light slit on it.
INGREDIENTS:
bingans
oil
two tomatoes
three onions
red chilli powder
dhania powder
garam masala powder
salt
METHOD:
Take medium size bingans and half cut the same. Fry it in a pan with a table spoon oil. While frying remember to close the pan. Let the bingan fry outside well.Take two tomatoes and three onions and mins into small pieces.
Remove the baingan from pan and add chopped onions in remaining oil in the pan. Fry toll it become golden colour. Add chopped tomatoes, red chilli powder, dhania powder and garam masala powder as per your taste. Mix well till it becomes thick gravy. Add required water and salt for taste and stir well. Add fried baingan and keep it closed in low sim. After 5 minutes can serve hot.
INGREDIENTS:
20-22 long red chillies
oil
2onions
1/2kg chicken
2tsp ginger garlic paste
haldi pd
red chilly paste
lime juice
coriander leaves.
METHOD:
Sock 20-22 long red chillies for 1hour. Grind it into smooth paste. In a pan add oil 2onions, not brown add 1/2kg chicken cook it. Add2tsp ginger garlic paste, haldi pd, red chilly paste, mix well cover and cook. Add lime juice and coriander leaves.
INGREDIENTS:
coconut
shallots
garlic
curry leaves
jeera
Green chillies
turmeric powder
raw banana
carrots
chevli
beans
drumsticks
Raw mango
salt
coconut oil
mustard seeds
curry leaves
METHOD:
While grinding coconut, we added few shallots, garlic, curry leaves, jeera, Green chillies and turmeric powder. Grind them coarsely, in fact you can pound it using a pestle n mortar.
Chop raw banana, carrots, chevli, beans, drumsticks, Raw mango length wise in 1" pieces n cook with salt n very little water.
Heat coconut oil, add mustard seeds, curry leaves, boiled veggies , mix properly, add coconut mix, combine all items properly, check salt. And add coconut oil on the top.
INGREDIENTS:
Mixed vegetables cut into 1 inch piece cook with little water and haldi powder
Grated coconut 1 / 2 cup
Jeera 2 tspn
Green chillies as per taste
Sour curds 1 cup
Curry leaves lots
Masala : Grind coconut, jeera and chillies with little water.
METHOD:
Cook all the vegetables with haldi powder using very little water.. When it is 75 %cooked add salt. Now add the ground masala and curry leaves. Mix well .. Reduce flame and curd. Cook for 5mins. Switch off the flame and add raw coconut oil. Serve
INGREDIENTS:
Vaingan
mashinga saang
batatooil
mustard seedsudad dal
chilly pd
salt
grated coconut
METHOD:
cut all 3 veggies.Take oil in a pan .when hot add mustard seedswhen they splutter add udad dal .. chilly pd fry then add d veggies,salt and water .cook on slow fire.when done add grated coconut and cook for a min and serve
1 cup cooked white chickpeas/kabuli chana or boiled avarekai
1 medium sized onion/pyaaz, finely chopped or minced
2-3 garlic/lahsun, crushed or finely chopped or minced
1 tsp coriander powder/dhania powder
½ tsp red chili powder/lal mirch powder (optional)
1 tsp cumin powder/jeera powder
½ tsp crushed black pepper or pepper powder
2 tbsp all purpose flour/maida or whole wheat flour/atta
3 tbsp fresh parsley or coriander leaves, finely chopped or minced
½ to 1 tbsp lemon juice (optional)
salt as required
oil for deep frying
INSTRUCTIONS
combine all the ingredients in a bowl.
mash the chickpeas and mix everything well.
form into small or medium sized balls or patties
deep fry in hot oil like the way you would do for pakoras/fritters.
turn over to the other side whilst frying to ensure that the falafels are evenly fried.
drain falafel on kitchen tissues to remove excess oil.
serve falafel hot with pita bread or serve as snack/starter with some sauce.
Steamed Caramel Pudding
INGREDIENTS:
· 1-1/2 cups sugar, divided
· 6 eggs
· 3 cups milk
· 2 teaspoons vanilla extract
METHOD:
· In the bowl in which the pudding is to be made , put ¾ cup sugar and cook over low heat until sugar is melted and golden. Now coat the caramelized sugar to the sides of the bowl by tilting the bowl in a circular motion.
· In another bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
· Place a pressure cooker on the gas with about 4 to 5 cups of water and place the covered bowl containing the mixture in the cooker using a suitable high trivet so that it does not touch the water .Steam for about 30 to 40 mts without the weight. Check if it is done by inserting a knife in the center of the pudding . If it comes out clean, it’s done. If not steam for another 10 mts.
· Let the bowl cool to room temperature. To unmold, run a knife around the rim of the bowl. Then cover it with the serving plate. Press the two together and invert it upside down in one quick motion. Gently lift off the bowl and serve warm or chilled. Yield: 6 to 8 servings
INGREDIENTS:
ground nuts
chilly powder
salt
besan
soda
METHOD:
mix all using little water. ...keep it for a while. ..fry them in hot oil. ..don't over fry it, it will taste bitter. ..i added bit chat masala before serving. ..Once it's cooled preserve it in air tight container. ..
INGREDIENTS:
4tbsp ghee
4tbsp Kashmiri red chilli pd
1tsp ginger garlic paste
salt
3tsp curd
add boiled eggs
METHOD:
In a pan add. 4tbsp ghee, in a low flame add 4tbsp Kashmiri red chilli pd, 1tsp ginger garlic paste, salt 3tsp curd fry it for 3 min add boiled eggs with light slit on it.
