Rashi's Kitchen

GARLIC PICKLE

2009-12-05T16:35:00.000+05:30

Ingredients:
Garlic peeled - 1/2 Kg
Mustard oil - 1/2 cup (100 Gms)
Vinegar - 1/2 cup
Salt - 25 Gms (5 Tsp)
Haldi - 2 Tsp
Red chilli powder - 4 Tsp
Rai powder - 4 Tsp
Method:
1.Peel the garlic.
2.Heat mustard oil to smoking point. Reduce flame. Add all the garlic together.
3.Cook for 2 miniutes on low flame. Let it cool. Heat vinegar ina separate pan.
4.Remove from fire. Add salt, haldi, red chilli powder and rai powder.
5.Mix the garlic in oil to the masalas in vinegar. Fix it in dry bottles.
6.This pickle can be eaten immediately also.

CORN CAPSICUM MASALA

2009-10-31T15:43:00.002+05:30

Corn kernels 300 gms.
Capsicum(diced into 1cmcubes)3
mediumsizeOnion(chopped) 3
mediumsizeTomatoes(chopped finely) 2
mediumsizeCoriander leaves(chopped) ¼ cup
Cumin seeds ½ tsp.
Ginger-garlic paste 2 tbsps.
Red chili powder 1 tsp.
Coriander powder 1 tbsp
Cumin powder 1 tsp.
Turmeric powder ½ tsp.
Garam masala powder 1 tsp.
Fresh cream(optional)
¼ cupMawa(khoya) ½ cup
Oil 3 tbsps.salt to taste
method
1.Boil the corn in water, once cooked drain water and keep aside.
2.Heat oil in a kadhai. Add cumin seeds, when it starts crackling, add choppedonions and cook till golden brown.
3.Add ginger garlic paste and cook for 2-3 minutes.Then add red chili powder,cumin powder, coriander powder and turmeric powder. Stir fry for a minute.
4.Add chopped tomatoes and cook till oil leaves the masala, continuously keepstirring.
5.Add mawa and half cup of water and mix and cook for a minute.
6.Add diced capsicum and mix well. Finally add boiled corn, garam masalapowder and salt. Mix and cook on low fire for 4-5 minutes.
7.Stir in cream and chopped coriander and serve hot.TIP;To reduce the calories, reduce the mawa and cream. Use a little milk instead.
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MYSORE MASALA DOSA

2009-08-19T11:16:00.002+05:30

Ingredients
Dosa Batter
3 cups Potato bhaji
1 1/2 cups Oil to shallow fry
Red chutney
Dried red chillies 5-6
Garlic, roughly chopped 7-8 cloves
Ginger, roughly chopped 1 inch piece
Roasted chana dal (dalia) 1/2 cup
Salt to taste
Lemon juice 1 tablespoon
Method
1.To make the chutney place the red chillies in a mixer.
2.Add garlic, ginger, roasted chana dal and salt.
3.Add a little water and lemon juice and grind till smooth. Transfer into a bowl.
4.Heat a dosa tawa. Drizzle some oil and sprinkle a little water and wipe it with a piece of cloth.
5.Pour a ladleful of batter onto the tawa and spread to cover the entire surface.
6.Ensure the dosa is not too thin.
7.Drizzle some oil all around and let it cook till the underside is done.
8.Spread some chutney all over.
9.Place some batata bhaji in the centre and fold the dosa into a half moon shape.
10.Serve immediately.
Do not make this dosa crispy,remove from fire when it is done.do not make it crispy.

KERI ONION CHUTENEY

2009-05-30T15:47:00.000+05:30

Ingredients
½ cup raw mango, grated
½ cup white onions, grated
2 tablespoons grated jaggery (gur)
¼ teaspoon black salt (sanchal)
¼ teaspoon roasted cumin seed (jeera) powder
¼ teaspoon chilli powder
salt to taste
Method
1. Mix all the ingredients in a bowl.
2. Keep aside till the jaggery melts.
3. Cover and keep refrigerate till required.
4. Serve the chutney with lunch everyday.

FRUIT AND NUT SMOOTHIE

2009-05-08T16:52:00.000+05:30

Ingredients

Apple 1
Ripe mangoes 2
Bananas 2
Raisins , golden 85 grams
Crushed ice as required
Pistachios, chopped 12-16

Method

1.Peel and core the apple and cut into slices.
2.Peel and chop mangoes. Peel and slice bananas.
3.Place the fruit in a freezer till frozen.
4.Process frozen apple,mango and banana slices with golden raisins n crushed ice in a blender.
5.Pour into stemmed glasses.
6.Serve chilled, garnished with chopped pistachios.

BLACK GRAPE GRANITA

2009-04-23T11:36:00.000+05:30

Ingredients
1 cup black grapes (deseeded)
1 banana, finely chopped
2 tablespoons powdered sugar
¼ teaspoon lemon juice
1 teaspoon roasted cumin (jeera) powder
¼ teaspoon black salt (sanchal)
Method
1. Blend the black grapes and bananas to a fine purée in a food processor.
2. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
3. Freeze in a shallow container till set.
4. Transfer to a blender and liquidise till it is slushy.
5. Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
6. Serve immediately.

CARROT METHI

2009-04-17T11:37:00.000+05:30

Ingredients: 1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil
Method:
1.Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times.
2.Chop fine, discarding the tough stalks.
3.Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies.
4.Stir-fry and add the carrots and fenugreek leaves.
5.Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. 6.Cook uncovered till the leaves are done and the carrots are soft. Serve hot.

SEV BATATA PURI

2009-04-13T19:20:00.002+05:30

Ingredients
Puris , flat and crisp 24
Potatoes, peeled and chopped, boiled 2 medium
Raw mango, chopped 1 small
Salt to taste
Red chilli powder 1/4 teaspoon
Sev as required
Green chutney as required
Tamarind chutney as required
Garlic and red chilli chutney as required
Onions, peeled and chopped 2 medium
Chaat masala as required
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Arrange the puris on a plate.
2.Mix chopped potato, raw mango, salt and red chilli powder.
3.Place this over the puris.Dribble green chutney, red chutney and tamarind chutney one on top of the other.
4.Sprinkle chopped onion and chat masala.
5.Cover up all the puris with plenty of sev.
6.Sprinkle chopped coriander leaves.

PATRE

2009-03-24T15:21:00.001+05:30

Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered 1 tsp
Jeera (Cumin), roasted and powdered 2 tsp
Chilli powder 1 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Heeng (Asafoetida)powder 1/8 tsp
Salt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery) 50 g
Oil to deep fry
Preparation
1.Mix the gur and tamarind pulp, heating a little to dissolve the gur.
2.Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
3.Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. 4.Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.
5.Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.
6.Make one more roll with the other four leaves.
7.Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.
8.When cool, slice into ½”- ¾” thick slices and deep fry before serving.

DUM BIRYANI

2009-03-20T12:36:00.001+05:30

Ingredients:
3 cups rice, half cooked
2 small onion, finely sliced
1 medium tomato, diced
1 cup beans
1 carrot
2 green chillies, finely chopped
1 cup mint leaves
few coriander leaves
1 bay leaf
1 cinnamon stick
2-3 cloves
2-3 whole black peppers
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
2 button red chillies
pinch of hing (asafoetida)
2 tbsp ginger-garlic paste
1/2 tsp red chilli powder
2 tbsp garam masala
juice of 1 lemon
3 tbsp curd
3 tbsp oil
salt to taste
Method:
1.Heat oil in a kadaiAdd bay leaf, cinnamon, curry leaves, cloves, mustard seeds, cumin seeds, black peppers, button red chillies, hing and onions.When onions turn brown, add ginger garlic paste. Saute for a while.
2.Add all the cut vegetablesAdd salt, garam masala, red chilli powder and turmeric powder.Add curd and mix it well.
3.Cook it for 3 minutesAdd tomato, lemon juice, mint leaves and coriander leaves.Add some water and transfer the mixture to a pressure cooker.Cook it for 2 whistels.
4.Biryani masala is now ready.
5.Take another kadai. Add the biryani masala and half cooked rice.Add required water and mix wellCook it on low flame with the covered lid till the rice becomes soft.Serve it hot.

CUSTARD APPLE KULFI

2009-02-27T15:35:00.001+05:30

Ingredients:
• 3 cups Custard Apple Pulp
• 1 cup Plain Low Fat Yoghurt
• 1 tbsp Honey
• 1 tbsp Lemon Juice
How to make Custard Apple Sherbet:
• Puree the pulp in a processor or blender.
• Add yoghurt,juice,honey to it and mix together.
• Pour into ice-cube trays or an 8" square pan. Freeze until almost firm.
• Cut into chunks and place in processor again and blend until fluffy.
• Pour back into trays or serving dishes and freeze again. Scoop out and serve.
GOOD TO BEAT THE HEAT

CHINESE BHEL

2009-02-24T11:48:00.000+05:30

Ingredients
Noodles , eggless 200 grams
Oil to deep fry
Spring onions, sliced 2-3
Bean sprouts 1/2 cup
Peanuts, roasted and crushed 1/4 cup
Sichuan sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Spring onion greens, sliced for garnish
Method
1.Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.
2.Drain, refresh in cold water, drain again and spread on a large plate to cool.
3.Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour.
4.Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside.
5.In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well.
6.Add Sichuan sauce and tomato ketchup and toss the mixture again.
7.Transfer this mixture into individual plates and serve garnished with spring onion greens.

MOONG DAL AND URAD DAL PANCAKES

2009-02-20T16:42:00.001+05:30

Ingredients:
• 2 Cups moong dal
• 1 Cup urad dal
• 4 or 6 Green chilli
• Salt to taste
• 1 tsp Grated ginger
• Coriander leaves for garnishing
How to make
• Soak moong dal and urad dal for 2 hours in warm water.
• Blend moong dal, urad dal, green chillies and ginger together with required water.
• Add salt to taste.
• Garnish it with fresh coriander leaves.
• Heat a dosa pan.
• Pour the mixture and spread it from the centre.
• Sprinkle 1 tsp oil on it.
• Cover the dosa pan with a lid.
• Fry until the dosa becomes brown.
• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.

CHANADAL WADA

2009-02-19T14:37:00.000+05:30

Ingredients
Split Bengal gram (chana dal) 3 cups
Onions 2 medium
Green chillies 6
Ginger 1 inch piece
Garlic 4 cloves
Curry leaves 12-14
Salt to taste
Oil to deep fry
Method
1.Soak the dal for one-two hours and then grind to a coarse paste by adding very
little water.
2.Peel, wash and finely chop the onions. Wash and finely chop the green chillies. Wash
and tear roughly the curry leaves. Peel and finely chop ginger and garlic.
3.Add the chopped onions, chopped green chillies, ginger, garlic, curry leaves and salt to the ground chana dal.
4.Divide this mixture into equal portions. Using wet hands roll each portion into a ball and flatten them slightly.
5.Heat oil in a deep pan and deep fry these vadas till golden brown in color. Drain
and serve hot with chutney or sauce.
This is a maharashtrian speciality.

MELON MELODY

2009-02-13T14:54:00.000+05:30

MELON MEDLEY
Ingredients
Watermelon, cubed 1/2 medium
Muskmelon, cubed 1/2 medium
Fresh orange juice 2 cups
Lemon juice 2 tablespoons
Ice cubes, crushed 12-16
Powdered sugar 2 tablespoons
Method
1.Place watermelon in a smoothie maker.

2.Add musk melon and powdered sugar and blend. Add orange and continue to blend till smooth.

3.Place ice cubes in glasses, pour the smoothie into it and add some hand torn fresh mint leaves.

4.Serve immediately garnished with a sprig of fresh mint leaves.

PATRE

2009-02-09T15:43:00.002+05:30

Recipe By : Niru Gupta
Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered
1 tspJeera (Cumin), roasted and powdered
2 tspChilli powder
1 tspGinger paste
1 tspGarlic paste
1 tspHeeng (Asafoetida)powder
1/8 tspSalt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery)
50 gOil to deep fry
Preparation
1.Mix the gur and tamarind pulp, heating a little to dissolve the gur.
2.Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
3.Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. 4.Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.
5.Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.
6.Make one more roll with the other four leaves.
7.Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.
8.When cool, slice into ½”- ¾” thick slices and deep fry before serving.

VEG KABAB

2009-02-07T16:03:00.002+05:30

Ingredients
Green peas, coarsely ground:½ cup
Cottage cheese (paneer):350 grams
Yam (suran), boiled and mashed: 300 grams
Oil: 1 tablespoon + to shallow-fry
Cumin seeds: 1 teaspoon
Ginger, chopped: 1 inch piece
Green chillies, chopped: 6
Salt: To taste
Fresh coriander leaves, chopped: 2 tablespoons
Turmeric powder: ¼ teaspoon
Garam masala powder: 1 teaspoon
Red chilli powder: 1½ teaspoons
Chaat masala: ½ teaspoon
Dried mango power (amchur): ½ teaspoon
Cornflour: 2 tablespoons
Coriander and mint chutney
Method
1.Grate paneer and knead till smooth.
2.Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change colour, add green peas, ginger, green chillies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.
3.In a large bowl, combine paneer, sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and cornflour and mix well. Adjust seasoning.
4.Divide the mixture into sixteen equal portions and shape into lemon-sized balls. Flatten the balls lightly to form kebabs.
5.Heat oil in a frying pan and shallow-fry the kebabs over medium heat till golden. Drain on absorbent paper
6.Serve hot with coriander and mint chutney.
TASTY KABABS IN THIS WINTER.YOU CAN MAKE IT LITTLE SPICY ACCORDING TO THE SEASON AND CLIMATE.

MATAR PANEER

2009-02-06T17:29:00.003+05:30

Ingredients
• 200 gms Paneer
• 1 Cup cooked green peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander powder.
• 1 tbsp Poppey seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black pepper powder
• 1 tsp Ginger-garlic paste
• 1 Green chilli
• 1/2 tsp Turmeric powder
• 2 Bay leaves
• 3-4 Cloves
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• Vegetable oil
• Salt to taste
• Green coriander leaves
How to make Matar paneer (Peas & Cheese curry)
1. Heat vegetable oil in a pan.
2. Cut the cheese into small sized cubes. Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying.
3. Chop the tomato, onions, and green chilli. Make a paste by grinding it in a grinder. Also add ginger and garlic.
4. Heat rest of the oil and fry bay leaves along with cloves for about 30 secs. Add above prepared paste and fry on a medium flame until it turns golden brown.
5. Add poppey seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well. Now add green peas and fry for about 2 to 3 minutes.
6. Add sufficient water to make thick gravy. Heat the gravy till it boils.
7. Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.
8.Garnish the dish with chopped coriander leaves.
9.Matar Paneer is ready to serve.

AAM PYAZ LAUKI KI SUBZI

2009-02-05T15:07:00.003+05:30

INGREDIENTS
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt
2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little water
coriander leaves

Procedure

1.Take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.Add musterd seeds and asafoetida again hit for 2 minites
3.Add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. Close the bowl and take in microwawe in 100%power for 5 minites.
5.Take it out. decorate with coriander leaves. and serve it.
This recipe is by Vandana my net friend.It is seasonal but I am sure it will turn out yummy and good to beat the heat.

MAKHANI GRAVY

2009-02-03T18:41:00.000+05:30

MAKHNI GRAVY

Preparation time10 minutes Cooking time 15 minutes
Makes 2 cups
1 cup chopped onions
1” piece ginger
6-7 cloves garlic
2 Tbsp broken cashewnuts
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp jeera powder/cummin seed powder
1/2 tsp garam masala powder
1 tsp kasuri methi ( dried fenugreek leaves )
1 Tbsp honey
1/4 cup milk
1/4 cup cream
1 Tbsp oil
1 Tbsp butter
salt to taste
METHOD
1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.
2.Heat the oil in a pan add the ground paste and cook till light brown in colour.
3. Add the chilli powder and tomato puree and cook for a few minutes.
4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.
5. In a another pan melt butter add the kasuri methi and remove from the flame.
6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.
7.Cool and freeze in an air tight container or in zip lock bags.

CHOLE KI DAL

2009-02-02T15:27:00.003+05:30

Ingredients
Bengal gram split (chana dal) ½ cup
Black gram split with skin (chilkewali urad dal) ½ cup
Ginger 1 inch piece
Green chillies 3
Onion 1 medium sized
Tomatoes 2 medium sized
Fresh coriander leaves a few sprigs
Salt to taste
Turmeric powder ¼ tsp
Desi ghee 2-3 tbsps
Butter 1 tbsp
Cumin seeds 1 tsp
Red chilli powder ½ tsp
Method
1. Mix the two dals, wash and soak in four cups of water for an hour. Drain.
2. Peel, wash and chop ginger finely. Remove stems, wash and chop green chillies. Peel, wash and chop onion finely. Wash and chop tomatoes. Clean, wash and chop coriander leaves.
3. Place soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender. Stir well with a ladle to make a homogeneous mixture of the dals without mashing them.
4. Heat desi ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and sauté till onion turns light brown.
5. Add tomatoes and sauté till the tomatoes soften. Add red chilli powder and sauté for half a minute.
6. Add the tempering to the dal and mix. Simmer for a few minutes and serve hot garnished with chopped coriander leaves.
THIS RECIPE IS FROM SANJEEV KAPOOR

DIWANI HANDI

2009-01-31T19:31:00.006+05:30

Ingredients
Potatoes 3 medium sized
Carrots 3 medium sized
French beans 10-12
Broad beans (sem ki phalli) 10-12
Brinjals 4-6 small sized
Onions 2 medium sized
Ginger 1½ inch piece
Garlic 10 cloves
Green peas (shelled) ½ cup
Fresh fenugreek leaves ½ bunch
Fresh coriander leaves a few sprigs
Green 2 – 3
Oil 3 tbsps
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Yogurt 2 tbsps
Garam masala ½ tsp

Method
1. Peel, wash and cut potatoes and carrots into half inch sized cubes. String, wash and cut French beans and broad beans diagonally. Wash and slit brinjals into two. Peel, wash and thinly slice onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and drain green peas.
2. Clean, wash and chop fresh fenugreek leaves and coriander leaves. Remove stems, de-seed and chop green chillies.
3. Heat oil in a handi, add onions and sauté till light brown. Add green chillies, ginger and garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix.
4. Add yogurt and stir-fry for two to three minutes.
5. Add all the vegetables and simmer, covered, till the vegetables are cooked.
6. Add fenugreek leaves, coriander leaves and garam masala, stir and cook for three to four minutes.
7. Serve hot with Hyderabadi parantha or any other Indian bread of your choice.

KADAI PANEER

2009-01-29T15:40:00.002+05:30

Ingredients
Cottage cheese (paneer)(1 inch triangles) 500 gms
Onion (sliced) 1 medium sized
Ginger paste 2 tspns
Garlic paste 2 tspns
Coriander powder 1 tspns
Red chilli powder 1 tspns
Tomatoes (chopped) 5-6 medium sized
Salt to taste
Method
1.Heat oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies broken into two and half of the crushed coriander seeds.
2.Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste.
3.Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes.
4.Cook on high heat till oil leaves the masala. Add paneer pieces and salt.
5.Add half a cup of water. Cook covered on low heat for five minutes.
6.Serve hot garnished with remaining crushed coriander seeds.

PANEER ACHARI

2009-01-28T13:12:00.001+05:30

Ingredients:
1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
1 tsp nigella seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar
Method:
1.Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
2.Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
3.Add paneer with about 150 ml water. Allow it to heat through. Season and serve.
This recipe is by Sanjeev Kapoor.

DUM ALOO

2009-01-27T13:48:00.002+05:30

Ingredients
Potatoes, boiled, peeled and diced 250 gms
Poppy seeds (khuskhus), soaked 2 tbspns
Ginger 2 "
Green chillies 4
Peppercorns 6
Cinnamon 1"
Cloves 4
Black cardamom2
Coriander powder1 tbspns
Cumin seeds 1 tspn
Asafoetida a pinch
Dry mango powder 2 tbspns
Coriander leaves 2 tbspns
Salt to taste
Oil 2 tbspns
Method
1.Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.
2.Heat oil, add cumin seeds. When they crackle, add asafoetida.Add the ground paste and saute till it begins to leave the oil.Add the boiled and diced potatoes, salt and amchur and mix well.
3.Add water and simmer for 5 minutes.

DUM ALOO

2009-01-23T14:10:00.002+05:30

Ingredients
Potatoes, boiled, peeled and diced 250 grams
Poppy seeds (khuskhus), soaked 2 tbspns
Ginger 2"
Green chillies 4
Peppercorns 6
Cinnamon 1"
Cloves 4
Black cardamom 2
Coriander powder 1 tbspns
Cumin seeds 1 tspns
Asafoetida a pinch
Dry mango powder 2 tbspns
Coriander leaves 2 tbspns
Salt to taste
Oil 2 tbspns
Method
1.Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.Heat oil, add cumin seeds.
2.When they crackle, add asafoetida.Add the ground paste and saute till it begins to leave the oil.
3.Add the boiled and diced potatoes, salt and amchur and mix well.
4.Add water and simmer for 5 minutes.

HOTEL STYLE DAAL

2009-01-22T18:28:00.003+05:30

Ingredients
Black gram split with skin (chilkewali urad dal) 1/2 cup
Bengal gram split (chana dal) 1/4 cup
Red kidney beans (rajma) 1/4 cup
Oil 4 tbspn
Garlic (finely chopped) 8-10 cloves
Onions (finely chopped) 2 medium sized
Green chillies (finely chopped) 2-3
Red chilli powder1 tbspns
Cumin powder 1/2 tbsp
Tomatoes (finely chopped) 3 medium sized
Butter 3 tbspns
Salt to taste
Fresh coriander leaves (finely chopped) medium bunch
Kasoori methi 1 tbsp
Method of preparation
1. Soak urad dal, chana dal and rajma in three cups of water for at least six hours.
2.Drain soaked dals, add six cups of water and pressure-cook for half an hour or until the dals are completely cooked.
3.Mix them properly with a round ladle.Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown.
4.Add onions, green chillies and sauté for four to five minutes or until the onions are golden brown in colour.
5.Add red chilli powder, cumin powder and stir-fry briefly. Add tomatoes and cook on high heat for three to four minutes, stirring continuously.
6.Stir in the cooked dals and butter and mix well.Add salt, coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
7.Crush kasuri methi between the palms, sprinkle on the dal and serve hot.

CORN AND ANGOOR

2009-01-21T16:51:00.002+05:30

Ingredients
Quantity Baby corns-12
Black grapes (seedless)100 grms
Apples (preferably cooking apples)2-3
Lemon juice 2 1/2 tspn
Onions (roughly chopped) 2 medium sized
Oil 1 tblspn
Ginger paste 1 tblspn
Garlic paste 1 tbspn
Green chillies (chopped) 2 no.
Mawa/kyoya (grated) 2 1/2 cup
Tomato puree 1/2 cup
Yogurt (whisked) 1/2 cup
Kashmiri red chilli powder 1tblspn
Coriander powder 1 tblspn
Cumin powder 1 tspn
Turmeric powder 1 tspn
Salt to taste
Fresh cream 2 tblspn
Garam masala 1 tsp
Method
1. Cut baby corns into small pieces. If using fresh baby corn, boil them until soft.Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring.
2. Boil onions in half a cup of water. Cool and grind to a fine paste.Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly.
3.Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating. Add grated mawa and cook till mawa gets mixed with onion paste thoroughly.
4.Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.Add chopped apples and half a cup of water. 5.Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly.Add baby corn and three fourths the seedless black grapes, mix well and add salt.
6.Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes.

KHAMAN DHOKLA

2009-01-20T16:04:00.002+05:30

Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:
1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. Store in airtight container and use as required.
3.Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.
4.Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
5.Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
6.Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
7.Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
8.Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

DAHI PAPDI CHAAT

2009-01-19T16:02:00.002+05:30

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar1 tablespoon
Potatoes, boiled and
chopped 2 medium green chilli
Sprouted Green gram, blanched 1/2 cup
Red chilli-garlic chutney 1/4 cup
Green chutney 1/4 cup
Sweet tamarind chutney 1/4 cup
Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves 2 tablespoons
Sev as required
Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

PANEER PAKORA

2009-01-17T15:16:00.001+05:30

Ingredients
Cottage cheese (paneer) 250 grams
Oil to deep fry
Boondi 1 cup
FOR GARLIC CHUTNEY
Garlic 8-10 cloves
Oil 1 teaspoon
Red chilli powder 1 tablespoon
Salt to taste
FOR BATTER
Gram flour (besan) 1 cup
Ginger paste 1 tablespoon
Garlic paste 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder
1/2 teaspoon Soda bicarbonate
a pinch Salt to taste
Method
1.Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
2.Crush the boondi with your hand and set aside.
3.To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli powder and salt and grind to a smooth paste.
4.To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating consistency.
5.Rest the batter for about fifteen minutes.
6.Stuff garlic chutney into the slit of each cottage cheese baton.
7.Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown.
8.Drain on absorbent paper.
9.Serve hot with a chutney of your choice.

DAHI PAPDI CHAAT

2009-01-01T15:05:00.000+05:30

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar 1 tablespoon
Potatoes, boiled and chopped 2 medium
Sprouted Green gram, blanched
1/2 cup Red chilli-garlic chutney
1/4 cup Green chutney
1/4 cup Sweet tamarind chutney
1/4 cup Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon Red chilli powder
1/2 teaspoon Fresh coriander leaves
2 tablespoons Sev
as required Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

RAWA IDLI

2008-12-24T18:25:00.002+05:30

For the batter 1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
Other ingredients ¾ teaspoon unflavoured fruit salt
oil for greasing
For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
Method
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar. Tips Handy tips : Fruit salt contains sodium so the salt has to added accordingly. After adding fruit salt you have to make the idlis immediately as the fruit salt will loose its effect very soon.

MASALA BAINGAN

2008-12-22T12:54:00.003+05:30

Ingredients
Long brinjals (baingan) 4
Cumin seeds 1 teaspoon
Black peppercorns 10-12
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Salt to taste
Turmeric powder ¼ teaspoon
Tamarind pulp 1 tablespoon
Semolina 1 cupOil
Method
1.Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
2.Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
3.Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste.
4.Add the paste to the brinjals and mix well. Heat oil in a pan.
5.Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and fry till golden and crisp.
6.Drain and place them on an absorbent paper. Serve hot.

DAL ADAI

2008-12-20T18:28:00.001+05:30

Ingredients
urad dal 1/2 cup
Chana Dal 1/2 cup
Moong Dal 1/2 cup
Rice long grain/basmati 1 cup
chillies green/red 3. 5 if you like it hot
ginger root 1/2" piece
jeera (cuminseeds) 2 teaspoon
Salt 3 tsp.
vegetable shortening or oil
curry leaves 12 (cut into small pieces)
1.Soak dals and rice for 2 hrs. Grind them otgether with chillies, jeera and ginger in a blender. 2.Add the salt and curry leaves.On a flat tava/frying pan on medium heat pour 1 tespoon of shortening or oil when it is heated, add the batter and spread it like dosa.3.When it turns golden with red hue, turn it and cook the other side.Serve hot with choice if chutney.

KHATTA DHOKLA

2008-12-18T18:15:00.001+05:30

Ingredients
3 cups rice
1 cup urad dal
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon soda-bi-carb
1/4 teaspoon asafoetida (hing)
1 tablespoon black pepper, coarsely ground
3 tablespoons oil salt to taste
Method
1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney. Tips You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before stesaming.

GINGER DATE BALLS

2008-12-16T17:04:00.002+05:30

Ingredients
1/2 lb almonds, finely chopped,toasted and divide in 1/2
1 cup dates, pitted, chopped
1 cup raisins
1 ounce candied ginger, chopped
1/4 cup honey
Directions
1.Place one half of the almonds and the remaining ingredients in a food processor and pulse until blended.
2Roll into balls and then coat in the remaining almonds.
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LIME DRINK

2008-12-13T18:07:00.003+05:30

Ingredients
Lemons 4
Green chilli 1
Sea salt to taste
Black salt to taste
Fresh mint leaves 10-12
Powdered sugar 2 tablespoons
Ice cubes as required
Fresh mint sprigs 4
Soda as required
Method
2.Quarter three lemons and halve the remaining one. Squeeze the juice from the lemon halves into a stainless steel glass.
2.Put the lemon pieces in it. Add green chilli, sea salt, black salt, mint leaves and crush with a wooden stick.
3.Add powdered sugar, half a cup of water and mix. Add ice cubes and shake to mix well.
4.Put a mint sprig in a serving glass, add ice cubes and strain the mixture through a strainer into the glass. Top it up with soda and mix. Serve immediately.

THALIPEETH

2008-12-11T18:18:00.001+05:30

Ingredients
3 tablespoons Bengal gram flour (besan)
3 tablespoons millet flour (jowar)
3 tablespoons wheat flour (gehun ka atta)
1 small onion, chopped
1 tomato, chopped
2 tablespoons chopped coriander
2 green chillies, finely chopped
salt to taste
Other ingredients
oil for cooking
home-made white butter to serve
Method
1. Mix together all the ingredients in a bowl and add enough water to make a thick batter.
2. Heat and grease a non-stick tava.
3. Spread a layer of the batter to form a pancake of 4 mm. thickness.
4. Cook on both sides till golden brown, using a little oil.
5. Repeat to make 3 more thalipeeth.
6. Serve hot with a dollop of home-made white butter.

CHINESE RICE

2008-12-09T12:04:00.001+05:30

Ingredients
1 cup long grained rice
2 tablespoons oil
1 teaspoon salt
Method
1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.

RICE PANCAKE

2008-12-06T15:35:00.001+05:30

Ingredients
2 cups cooked rice
1/3 cup grated carrot
1/3 cup chopped spring onion
1/3 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup Bengal gram flour (besan)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
2 green chillies, finely chopped
2 tablespoons curds
2 tablespoons chopped coriander
salt to taste
Other ingredients
oil to cook
Method
1. Combine the ingredients except the oil in a bowl.
2. Add enough water to make a sofr dough.
3. Divide the dough into 10 to 12 equal portions.
4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4") diameter circle.
5. Lift the cloth and upturn the pancake on to a non-stick tava.
6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 10 to 12 pancakes.
7. Serve hot with green chutney.

COOKIES

2008-12-04T14:53:00.002+05:30

Ingredients
125 g butter
60 g icing sugar
60 g cornflour
125 g plain flour
1 pinch salt
Directions
1.Soften butter.
2.Place in a mixing bowl with the rest of the ingredients and knead well.
3.Roll tablespoon fulls of dough into balls, and flatten slightly on a lined biscuit tray.
4.Bake at 180C for 15 minutes, or until a light golden brown.
5.Be careful not to let them burn, they should only change colour slightly!

GATE AND WALNUT LADDOO

2008-12-03T17:15:00.003+05:30

DATE AND WALNUT LADDOO
Ingredients
Dates, chopped 200 grams
Walnuts, toasted and crushed ½ cup
Apple juice 1 cup
Pear, grilled and chopped 1
Cinnamon 2 inch stick
Sponge cake crumbs ½ cup
Cocoa powder as required
Method
1.Heat apple juice in a pan, add dates and cook. Add pear and mix.
2.Add the cinnamon stick. Mix and cook till the pear and dates and soft and the mixture is a little dry.
3.Remove the cinnamon stick and transfer the mixture into a bowl. Add walnuts and mix.
4.Add sponge cake crumbs and mix well. Let the mixture cool in the refrigerator.
5.Shape into laddoos, roll in cocoa powder and serve.
This recipe is by Sanjeeve Kapoor

POTATO CHIPS

2008-12-02T14:57:00.002+05:30

Ingredients
Potatoes, peeled 5 large oval shaped (non starchy-waxy)
Oil to deep fry
Salt to taste
Red chilli powder 1 teaspoon
Method
1.Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.
2.You can make plain slices or latticed slices by using the proper blades.
3.Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.
4.Heat sufficient oil in a kadai. When the oil is very hot gently slide in a few slices and deep fry. 5.Mix salt in a little water. When the potatoes are almost done sprinkle a little salt water carefully and stir.
6.Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed. 7.You can sprinkle a little red chilli powder if you wish.
8.Serve immediately or cool and store in an airtight container.

MOONG DAL KHANDAVI

2008-11-08T16:42:00.000+05:30

Ingredients
1/2 cup yellow moong dal (split yellow gram) flour1/2 cup curds1 teaspoon ginger-green chilli pastea pinch turmeric (haldi) powder1/4 teaspoon asafoetida (hing)salt to taste
Other ingredients
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds1 teaspoon sesame (til ) seeds1/4 teaspoon asafoetida (hing)1 tablespoon oil
For the garnish
2 tablespoons coriander
Method
1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and mix very well. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously.
2. Spread the mixture thinly on the back of three nos. 200 mm. (8") diameter thalis using a flat katori or a palette knife. Allow to cool for five minutes.
3. Smear the khandvi evenly with oil.
4. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
How to proceed
1. For the tempering, heat the oil in a pan and add the mustard seeds.
2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
3. Serve garnished with the coriander.

BESAN CHILA WITH SPROUT FILLINGS

2008-11-07T16:20:00.000+05:30

Ingredients
Gram flour (besan) 1½ cups
Moong sprouts, blanched 1 cup
Salt to taste
Chaat masala 1 teaspoon
Red chilli powder 1 teaspoon
Carom seeds (ajwain) ¼ teaspoon
Turmeric powder ¼ teaspoon
Green chillies, chopped 5
Fresh coriander leaves, chopped 2 tablespoons
Onion, chopped 1 medium
Yogurt 3 tablespoons
Tomatoes, seeded and chopped 2 medium
Lemon juice 1 teaspoon
Oil to shallow fry
Method
1.Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter.
2.Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
3.Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too.
4.Place the stuffing on one side. Fold the other side over the filling.
5.Transfer into a serving plate and serve hot.

FUDGE FINGERS

2008-11-06T19:43:00.002+05:30

For the fudge
200 grams (7 oz.) powdered sweet biscuits
100 grams (3 1/2 oz.) butter
100 grams (3 1/2 oz.) sugar
2 tablespoons milk
2 level tablespoons cocoa
1/2 teaspoon vanilla essence
4 tablespoons chopped walnuts
a pinch salt
For the chocolate icing
1 1/2 teacups icing sugar
3 teaspoons cocoa
2 tablespoons (approx.) hot water
For decoration desiccated coconut
For the fudge
1. Mix the butter, sugar, milk, cocoa and salt. Heat on a slow flame until it becomes a liquid. Remove from the heat.
2. Add the vanilla essence and walnuts and mix.
3. Pour this mixture over the biscuits. Mix thoroughly.
4. Press the mixture evenly on a Swiss roll tray. Put to set in the refrigerator. This will require about 30 minutes.
For the chocolate icing
1. Mix the sugar , cocoa and hot water. If you like, add a little extra water.
How to proceed
1. Spread the icing evenly over the fudge.
2. Sprinkle the coconut on top and once again put to set in the refrigerator for about 30 minutes.
3. Cut into pieces and serve.

DATE AND WALNUT LADDOO

2008-11-05T17:14:00.003+05:30

Ingredients
Dates, chopped 200 grams
Walnuts, toasted and crushed ½ cup
Apple juice 1 cup
Pear, grilled and chopped 1
Cinnamon 2 inch stick
Sponge cake crumbs ½ cup
Cocoa powder as required
Method
1.Heat apple juice in a pan, add dates and cook. Add pear and mix. Add the cinnamon stick.
2.Mix and cook till the pear and dates and soft and the mixture is a little dry.
3.Remove the cinnamon stick and transfer the mixture into a bowl. Add walnuts and mix.
4.Add sponge cake crumbs and mix well. Let the mixture cool in the refrigerator.
5.Shape into laddoos, roll in cocoa powder and serve.

PALAK PANEER

2008-11-04T11:47:00.002+05:30

Ingredients
8 bunch of palak
5 tomattoes
1 big onion
3-4 flakes of garlic
1/2 teaspoon kasoori methi
a pinch haldi
1/2teaspoon of sugar
little oil
paneer 75 grams(grated)
salt to taste
red chilli 1 teaspoon
1 teaspoon garam masala
Method
1.Boil palak in little water,let it cool.Drain the palak but save the water.
2.Cut tomatto,onion,garlic big pieces grind them in grinder.
3.Grind palak in grinder.
4.Take oil in a pan when it is hot add hing ,tomatto onion puree.Add garam masala ,sugar,kasoori methi,haldi red chilli powder and palak puree.
5.Add grated paneer ,let it cook for 3-4 minutes.Remove from gas and serve hot with naan or tandoori roti or parathas.
This vegetable recipes is given to me by my sister in law.Before serving taste it and you can add more masala and seasonings as per your taste.It tastes yummy.

GENERAL

2008-10-15T12:24:00.002+05:30

I AM GOING ON A VACATION AND WILL RETURN AFTER DIWALI.SO WISH YOU ALL HAPPY DIWALI AND NEW YEAR IN ADVANCE.MY MAIL ID IS rashis_552003@yahoo.com

STRAWBERRY GRANITA

2008-10-15T12:11:00.001+05:30

Ingredients
strawberry crush 1 cup
orange juice 1 cup
lemon juice 2 tablespoons
crushed ice
5 cups strawberries, sliced
4 fresh mint sprigs A few sprigs
METHOD
1. Blend strawberry crush, orange juice, lemon juice and crushed ice well.
2. Pour into individual glasses and serve decorated with strawberry slices and mint sprigs.
Note: You can add chopped strawberries to the mixture and freeze.

SHREE KHAND

2008-10-14T17:38:00.002+05:30

Ingredients:
1/2 cup hung yogurt
1 tbsp sugar
few strands of saffron
1/2 tsp cardamom powder
1/2 tsp chopped almonds
1/2 tsp chopped sunflower seeds (chironji)Optional
Fresh fruits can be added instead of dry fruits
Method:
1.Take a bowl and beat yogurt with sugar. Add saffron and beat some more.
2.Now add cardamom powder, almonds, sunflower seeds and serve.
Tip:You can beat it with beater or even in mixer but you have to check the time when using mixer.Use of mixer or beater will give you a fuss free recipe.
Traditionally hung curd and sugar were mixed with the help of palm in a wide thali.Or hung curd and sugar to be passed through a seive(it is time consuming and messy).

RAS MADHURI

2008-10-11T13:54:00.002+05:30

RASMADHURI
Ingredients
8 rasgulla logs
Other ingredients
1 recipe sandesh
5 strands saffron, soaked in 1 tablespoon milk
1/2 tablespoon chopped almonds
1/2 tablespoon chopped pistachios
1/4 teaspoon cardamom (elaichi) powder
3 tablespoons milk
2 fresh banana leaves
For the garnish
1 tablespoon pistachio slivers
2 drops saffron food colour
Method
1. Make 8 banana leaf boxes. Keep aside.
2. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
3. Divide the sandesh into 2 equal parts.
4. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
5. To the other sandesh portion, add the milk and mix well to make a smooth mixture.
6. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
7. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.
8. Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
9. Serve chilled.

ANJEER SHAKE

2008-10-10T14:08:00.001+05:30

Ingredients
2 glass whole milk4 figs(anjeer)
4 tsp sugar
2 tsp broken cashews
2 tsp broken almonds
6-7 ice cubes
Directions
1.Soak figs in a cup of milk for 3-4 hours or can overnight.Now blend it in blender by adding milk & sugar.
2.Finally add ice cubes, half of cashews & almonds & again blend it until quite foamy.Pour in a glasses, garnish with remaining cashews & almonds

PURI

2008-10-09T13:56:00.002+05:30

Ingredients
3-4 sweet potatoes
2 cup wheat flour
1 cup milk
1 tsp sugar
pinch of salt
ghee
Directions
1.Pressure cook sweet potatoes, remove skin & smash them.
2.Add flour, sugar, salt in smashed potato & with the help of milk make a thick dough of it.Divide dough in a 8-10 balls & make chapati of it (while rolling, make a hole at a center of chapati it will help to cook chapati well )
3.On hot griddle roast chapatis with the help of ghee.The way one does for puran puri.
This is a variation of puran puri.

LILWA KA HALWA

2008-10-08T14:18:00.002+05:30

Ingredients
1 cup green chana (boiled)
1/4 cup khoya
10-12 almonds
10-12 cashewnuts
3 tbsp ghee
2 cups milk
1/4 cup sugar
1/4 tbsp green cardamom powder
Directions
1.Boil chana and keep aside for cooling.
2.Then grind itHeat ghee in pan and add ground chana and cook for 10mints.
3.Add milk and wait till it becomes thick, than add add sugar and keep at flame till 2 mints.
4.Add khoya, almonds, cashew nuts, and cardamom powder Serve.

KHAJUR KI KHEER

2008-10-07T17:01:00.000+05:30

Ingredients
1/2 cup poppy seeds
1/2 cup seedless dates
1/2 liter milk
2 tsp ghee
5-6 tsp sugar
1 tsp cardamom powder
chopped almond and cashew for garnishing
Directions
1.Soak the poppy seeds in 1 cup milk for 2-3 hours.Then grind it in grinder and make a smooth paste.
2.Then make a paste of dates by grinding it.Take a bowl and allow to heat it,add ghee in this.
3.Then add poppy seed paste and dates paste in this,fry them on medium flame for 5 min.
4.Now add milk in this mixture and add sugar.Allow to boil up to it become a thick.
5.Now add cardamom powder and remove from flame.Garnish with cashew and almond, and serve it.

RAJGIRA CHIKKI

2008-10-06T15:18:00.001+05:30

Ingredients:
250 gm ramdana / rajgira / cholai
750 gm jaggery
3 1/2 cups water
A greased surface to set the chikki
Method:
1.Heat a pan to very hot and add the rajgira. It will start popping up almost immediately. When popped up, remove from pan and keep aside.
2.Place jaggery and water in a pan, and dissolve jaggery over low heat. When dissolved increase the heat and bring to a boil and cook over high heat till a 2-3 thread consistency is reached.
3.Mix in the rajgira into the mixture.
4.Transfer at once onto the greased surface, pat to level and leave to set.

BADAM KA HALWA

2008-10-04T14:52:00.001+05:30

Ingredients
1 cup almonds
½ poppy seeds
2 cup sugar
1 cup ghee
2 tsp cardamom powder
2 cup milk
2 tsp Broken cashew
Directions
1.Sock almonds & poppy seeds separately in milk for 3-4 hours.Grind them separately with milk in which they socked.
2.Heat a pan with ghee, add both the mixtures in it & fry them on medium heat for 20
min.
3.Now add milk & then sugar & fry it again for 5-7 min.Now add cardamom powder & cashew & remove it from fire.serve it hot.

BESAN LADDOO

2008-10-03T15:09:00.001+05:30

Ingredients:
200 gm ghee
350 gm besan (gram flour)
175 gm castor sugar
1 tsp cardamom powder
2 tbsp dried fruit
1/4 tsp saffron strands soaked in 1 tbsp water

Method:
1.Heat ghee in a large pan. Add besan and cook on a slow flame, stirring continuously.
2.Remove the pan from the flame when the ghee separates and the besan colors. Cool.
Stir in sugar, spice, dried fruit and saffron.
3.Prepare even sized ladoos and serve decorated with extra dried fruit and silver leaf.

CHOCOLATE ICE CREAM

2008-10-02T15:26:00.002+05:30

CHOCOLATE ICE-CREAM
Ingredients
3 litres milk
6 teaspoons cocoa
4 teaspoons chocolate powder
3 teaspoons vanilla essence
225 grams fresh cream
6 level teaspoons custard powder
2 teacups sugar ( aprox.)
50 grams cooking chocolate ( optional)
Method
1. Mix the cocoa, chocolate powder and custard powder in 1 teacup of cold milk.
2. Put the rest of the milk to boil with the sugar. When it starts boiling, add the chocolate mixture gradually. Go on cooking and stirring for 4 minutes.
3.Cool the mixture.
4. Add the fresh cream and vanilla essence.
5.If desired, add the cooking chocolate cut into small pieces to the mixture.
6. Prepare the ice-cream in an ice-cream churner.
TipsFor recipes which require use of an ice-cream churner, either a hand or an electric churner can be used. The churning incorporates air and gives a light texture. Churned ice-creams can be prepared ahead and stored in the refrigerator in a plastic box or in a vessel covered on top with polyethylene. In this way, the formation of ice crystals is avoided.

MOONG DAL HALWA

2008-10-01T15:13:00.001+05:30

Ingredients
1cup. Moong (yellow dal) dal
1cup Sugar
1/2 cup Milk
2 cups Water
8 nos. Almonds
4 nos. Cardamoms
1/2 tsp. Saffron
3/4 cup Mawa/khoya
1 cup ghee (clarified butter)
Method
1.Wash and soak the dal overnight. Grind coarsely, using very little water.
2.Prepare a one string sugar syrup with sugar and water.
3.Soak saffron in hot milk. Crumble mawa into fine granules.
4.Blanch almonds, Cool and peel them and cut finely.
5.Heat Ghee(clarified butter) in a kadhai and add ground dal and fry till golden brown on a low heat and keep stirring .
6.Add the sugar syrup and saffron milk. Mix well and cook till halwa is of dropping consistency. Add mawa and cook till it dissolves.
7.Serve hot, garnished with crushed cardamoms and and sliced almonds.

DATES AND ANJEER KARANJI

2008-09-30T15:27:00.003+05:30

Ingredients
For outer layer
Refined flour (maida) 1 cup
Semolina (rawa) 2 tablespoons
Ghee 2 tablespoons
Milk ¼ cup
For stuffing
Seedless dates, chopped ¾ cup
Dried figs, (anjeer), chopped ¾ cup
Cashewnuts, crushed 15-20
Pistachios, crushed 15-20
Green cardamom powder 1 teaspoon
Roasted poppy seeds (khus khus) 1 tablespoon
Milk 2 tablespoons
Ghee, melted 2 tablespoons
Method
1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again. Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes. Cool, store in an airtight container.

KAJU KATLI

2008-09-29T16:13:00.002+05:30

Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C. Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver warq and cut into diamond shapes. Store in an airtight container.

BESAN LADDOO

2008-09-27T15:31:00.000+05:30

Besan Ladoo
Ingredients:
200 gm ghee
350 gm besan (gram flour)
175 gm castor sugar
1 tsp cardamom powder
2 tbsp dried fruit
1/4 tsp saffron strands soaked in 1 tbsp water

Method:
1.Heat ghee in a large pan. Add besan and cook on a slow flame, stirring continuously.

2.Remove the pan from the flame when the ghee separates and the besan colors. Cool.
Stir in sugar, spice, dried fruit and saffron.

3.Prepare even sized ladoos and serve decorated with extra dried fruit and silver leaf.
This is a traditional Indian sweet.

CHURMA LADDU

2008-09-26T19:49:00.001+05:30

Ingredients
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus
Method
1. Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2. Divide the dough into 8 equal portions.
3. Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
4. Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5. Drain on absorbent paper and allow them to cool.
6. Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7. Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
8. Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9. Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10. Allow the mixture to cool slightly.
11. Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
12. Store the laddus in an air-tight container.

KAJU BARFI

2008-09-25T15:27:00.002+05:30

Ingredients

2 cups cashewnuts soaked in water for 2 hours

1 cup powdered sugar

1 tbsp. Ghee

1/2 tsp. cardamom powder

Silver Varak (silver leaf) for decoration

Method

1.Drain and blend the cashewnuts to a fine paste. Use as little water as possible when blending.

2.In a heavy saucepan put sugar and paste. Cook on a medium heat.

3.Keep on stirring continuously till a soft lump is formed.

4.Add Ghee(clarified butter) and cardamom powder and mix well. Spread on a clean greased work surface.

5.Roll lightly with a rolling pin, to a desired thickness.

6.Apply the silver varak. Cool and cut into diamond shaped burfis.

This sweet is generally made during diwali period.Do not make in an aluminium or iron kadai,It will turn dark in colour.Make in non stick pan for brighter colour.

FRUIT AND CHOCOLATE GATEAU

2008-09-24T16:26:00.001+05:30

Ingredients

1 recipe chocolate cake

For the Chantilly cream

1 1/4 cups (250 grams) fresh cream
4 tablespoons powdered sugar
1 teaspoon vanilla essence

To be mixed into a soaking syrup

2 tablespoons sugar
2 tablespoons fruit juice
1/2 cup water

For the filling

1 1/2 cups seasonal fruits (apples, melon scoops, cherries, kiwis, strawberries,
peaches, mangoes etc.)

For the garnish

dark chocolate curls

For the Chantilly cream

1. Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till
soft peaks form.

2. Keep refrigerated till required.

How to proceed

1. Slice the chocolate cake horizontally into 3 equal parts.

2. Soak the bottom layer of the chocolate cake with the soaking syrup.

3. Spread 1/3 of the Chantilly cream on the soaked layer of the cake.

4. Place 1/2 cup of fruit on top and sandwich with the second layer of chocolate cake.

5. Soak with the soaking syrup and spread 1/3 of the Chantilly cream on the soaked
layer of the cake.

6. Top with 1/2 cup of the fruit and sandwich with third layer of the chocolate cake.

7. Soak with the remaining soaking syurp and spread the remaining Chantilly cream on top.

8. Garnish with the remaining fruit and chocolate curls and refrigerate.

9. Serve chilled.

KULFI

2008-09-23T14:24:00.002+05:30

Ingredients

Milk 6 cups
Mawa 1½ cup
Cream 1 cup
Cornflour 8 tablespoons
Castor sugar 1¾ cup
Keora essence a few drops
Almonds & pistachios a little
Cardamoms 4, powdered

Method

1.Dissolve the cornflour in the milk to from a paste.

2. Boil the rest of the milk and add the cornflour paste and cook till the mixture thickens.

3. Remove from fire and add the powdered cardamoms, almonds and pistachios and cool.

4. Cool it in the fridge for 8 hours to set after pouring the mixture in kulfi moulds.

PEACH JAM

2008-09-19T11:38:00.002+05:30

Ingredients
4 cups peaches, roughly chopped
1½-2 cups sugar
2 cloves
25 mm. (1") stick cinnamon
juice of ½ lemon
Method
1. Mix together the peaches, sugar, cloves and cinnamon along with 1 tablespoon water in a non-stick or a heavy bottomed pan.
2. Allow the peaches to simmer in their own liquid, over a slow flame for about 20-25 minutes till the mixture thickens (this preserve will thicken without any additives ).
3. Add the lemon juice and mix well.
4. Cool and store refrigerated in an air-tight container.
This lasts for a month.When peach is in season you can make jam and if you want it to last till next season you should add preservative to it.

BLACK BEAUTY

2008-09-17T13:19:00.002+05:30

Ingredients
4cups mild black tea
1cup chopped apple
1tsp fresh grated ginger
1/2tspcinnamon powder
1/2tsp clove powder
sugar to taste
2-3 tsp honey
1cup black grape juice
1tsp vimto syrup (optional)
2tsp lemon juice
basi sprigs for garnishing
METHOD
1)Boil black tea, apples, clove and cinnamon powder for 10mins.
2)When cool, add lemon juice, honey, black grape juice and vimto syrup.
3)Chill and serve with ice cubes. garnish with basil sprigs.

DATES AND ANJEER KARANJI

2008-09-15T18:48:00.003+05:30

Ingredients
For outer layer
Refined flour (maida) 1 cupSemolina (rawa) 2 tablespoons
Ghee 2 tablespoons
Milk ¼ cup
For stuffing
Seedless dates, chopped ¾ cup
Dried figs, (anjeer), chopped ¾ cup
Cashewnuts, crushed 15-20
Pistachios, crushed 15-20
Green cardamom powder 1 teaspoon
Roasted poppy seeds (khus khus) 1 tablespoon
Milk 2 tablespoons
Ghee, melted 2 tablespoons
Method
1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal
portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder,
roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a
little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again. Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five
minutes. Cool, store in an airtight container.

SIZZLING BROWNIES

2008-09-13T15:36:00.001+05:30

For the brownies
1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup powdered sugar
½ teaspoon soda bi-carb
½ teaspoon baking powder
6 tablespoons curds
5 tablespoons milk
5 tablespoons melted butter
½ cup chopped walnuts
½ teaspoon vanilla essence
To be mixed together for the marinated fruits
1½ cups mixed fruits (strawberries, grapes, cherries etc.)
1 tablespoon rum
1 teaspoon castor sugar
½ teaspoon lemon juice (optional)
½ teaspoon lemon rind
For the marbled chocolate sauce
1½ cups grated dark chocolate
½ cup cream
Other ingredients
2 scoops of vanilla ice-cream
For the brownies
1. Pre-heat the oven to 180 C (350 F).
2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 50 mm. x 50 mm. (2" x 2") pieces. Keep aside.
For the marbled chocolate sauce
1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed
1. Lightly heat 2 sizzler plates till they are hot(but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
4. Place half the brownies and then the marinated fruits on the sides. (Reheat the brownies if cold).
5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
6. Repeat with the remaining ingredients to make another sizzler.
7. Serve immediately.
Though it is a lenghty recipe it is worth trying.

CHOCOLATE MILK SHAKE

2008-09-12T16:04:00.001+05:30

Method
1.you can make mlik shake with chocolate.
2.Take any chocolate like 5star or dairy milk etc.
3. Melt chocolate in a low flame. add milk and sugar according to ur taste.
4. Mix the milk shake in the mixer,and put the milk shake in the fridge.

KAJU KATLI

2008-09-11T17:25:00.002+05:30

KAJU KATLI
Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C.
Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and
keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver
warq and cut into diamond shapes. Store in an airtight container.

FRUIT CANDY

2008-09-10T15:25:00.001+05:30

Ingredients
Mangoes, 1 cm cubes 2
Fresh cherries, stoned 10-15
Orange juice 2 cups
Sugar ½ cup
Mango pulp 1 cup
Lemon juice 2 tablespoons
METHOD
1. Take orange juice in a pan, add sugar and cook till sugar is dissolved.
2. Take mango pulp in a bowl. Add the orange juice and lemon juice.
3. Add mango cubes and cherries and mix.
4. Pour the mixture into the candy moulds and place them in the deep freezer to set overnight. 5. De-mould and serve immediately.

KESAR RASMALAI

2008-09-09T16:18:00.002+05:30

For the rasgulla discs
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the saffron flavoured milk
1 litre full fat milk
1/4 cup sugar
a few saffron strands, dissolved in milk
1/4 teaspoon cardamom (elaichi) powder
Other ingredients
2 teaspoons plain flour (maida)
For the garnish
2 tablespoons slivered pistachios
For the rasgulla discs
1.Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
2.Dust back of a flat plate lightly with flour and place the chenna discs on it.
For the sugar syrup
1.Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
3.After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4.Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5.Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6.Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
For the saffron flavoured milk
1.Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2.Remove from the fire.
For the rasgulla discs
1.Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2.Heat sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4.When the flour solution is added,a frothy layer is formed on the surface of the syrup.
5.If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.After this, keep on sprinkling water (mini 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7.Cook for about 15 minutes,continuously sprinkling water to enable the froth to form.
8.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9.Remove from the fire.
10.Transfer rasgullas to a bowl with 2 ladles of sugar syrup and 1 cup of water.
11.Cool and chill for approximately 3 to 4 hours.
How to proceed
1.Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2.Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3.Chill for at least 2 hours.
Serve garnished with slivered pistachios.
VARIATION1.MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2.ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe. Also use “Quick Rabdi” instead of the saffron flavoured milk.

WINTER DELIGHT

2008-09-08T16:05:00.001+05:30

Ingredients
2 cups orange juice.
6 cups pineapple juice.
8 cloves.
A cinnamon stick.
4 tablespoons honey.
1.Heat the orange juice, pineapple juice, honey, cloves and cinnamon stick in a pan.
2.Give it one boil and then let it simmer for 20 minutes. Strain out the cinnamon and cloves. 3.Serve hot steaming mugs of this unique concoction.

SANDESH

2008-09-06T17:56:00.001+05:30

Ingredients
500 grams paneer
4 to 5 tablespoons powdered sugar
1 teaspoon orange juice
2 drops orange essence (optional)
2 drops orange colour (optional)
For decoration segments of 2 oranges
4 almonds, blanched and sliced
4 pistachios, blanched and sliced
Method
1. Knead paneer thoroughly with sugar.Add orange juice, orange essence andorange colour and mix well. Spread half this mixture to form a 125 mm.square on a plate or dish. Arrange half the orange segments on top.
2. Cover with the remaining paneer mixture, spreading it evenly on top chill. Tips Decorate with the remaining orange segments, almonds and pistachios.

MARIE FUDGE

2008-09-05T14:59:00.003+05:30

Ingredients
1 packet marie biscuit
desicated coconut 200 grms
4 table spoon cocoa powder
3/4 tin milkmaid
Method
1. Break biscuits in to medium sized pieces.
2. Add desicated coconut,cocoa powder.
3.Add milkmaid little mix well add again milkmaid little.Quantity of milkmaid will depend upon how much sweet you can afford to eat.
4.The mixture will be bind because of milkmaid.Make rolls out of the mixture.
5.Keep those rolls in freezer for 1/2 an hour to set.Once it sets cut slices of the rolls and keep in the fridge(not freezer).
6.This lasts for about 7-8 days.
This recipe is specially for Zankar.This fudge lasts for 7-8 days but it does not remain for so long ,before that it gets over.Quick and easy recipe but watch your calories.Nice to make for diwali or any festival.

MODAK

2008-09-04T18:10:00.003+05:30

Ingredients
1 cup rice flour
1 cup water
1 teaspoon oil
oil for greasing
a pinch of salt
For the filling
1 cup grated jaggery (gur)
1 cup greated fresh coconut
½ teaspoon cardamom (elaichi) powder
1½ tablespoons ghee
Method
1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and
the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the
flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is
not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½"
in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough
a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the
water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7
minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

WINTER DELIGHT

2008-09-03T16:20:00.002+05:30

2 cups orange juice.
6 cups pineapple juice.
8 cloves.
A cinnamon stick.
4 tablespoons honey.
Method
1.Heat the orange juice, pineapple juice, honey, cloves and cinnamon stick in a pan.
2.Give it one boil and then let it simmer for 20 minutes. Strain out the cinnamon and cloves and serve hot steaming mugs of this unique concoction.
Serve instesd of dessert in winter.Guests would love it.

MELON TANGO

2008-09-02T16:09:00.001+05:30

Ingredients
2 cups muskmelon (kharbooja), cubed
juice of 2 oranges
2 cups tender coconut water
2 teaspoons sugar
a pinch black salt (sanchal)
For the garnish
A few mint leaves
Method
1. Blend the melon in a liquidiser. Strain it.
2. Combine all the ingredients and mix well.
3. Serve chilled, poured into glasses and garnished with mint leaves.
This is a good appetizer.Good in summers to beat the heat.

SANDESH ORANGE

2008-09-01T15:34:00.001+05:30

MYSORE PAAK

2008-08-30T14:49:00.002+05:30

Ingredients
1/3 cup (50 grams) Bengal gram flour (besan)
1/3 cup (50 grams) plain flour (maida)
1/2 cup melted ghee
3/4 cup (150 grams) sugar
For pouring into the flour mixture
3 cups melted ghee, hot
Method
1. In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
2. In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
3. Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
4. Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture.
5. Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
6. Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.
7. Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
8. Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.
9. Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
10. Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
11. Cut into 12 squares and store in an air-tight container.
Tips
If a colander is used instead of the tray or thali to set the Mysore pak. Keep a bowl under the colander to collect the excess ghee which will drain out automatically. This is an Indian sweet.Requires lot of attention.I remember once I was making a mysore paak it turned out so hard like thor from shrinathji in rajasthan.

GULAB JAMUN KULFI

2008-08-29T14:43:00.001+05:30

GULAB JAMUN KULFI
Ingredients
1 litre full fat milk
1/3 cup sugar
¼ teaspoon cardamom (elaichi) powder
a few saffron strands
1 tablespoon arrowroot or cornflour
5 small gulab jamuns, drained and cut into 2
Method
1. In a small bowl, soak the saffron in a little warm milk and keep aside. 2. Dissolve the arrowroot in
2 tablespoons of water and keep aside.
3. Pour milk in a broad non-stick pan n bring it to a boil.Add arrowroot solution n sugar n mix well.
4. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
5. Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab jamun pieces and mix lightly.
6. Pour into kulfi moulds and freeze overnight till it is firm.
7. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork,in centre of the kulfi n pulling it out.

BAKLAVA

2008-08-28T19:37:00.002+05:30

Ingredients
4 ready-made frozen samosa pattis
2 tablespoons cornflour dissolved in 1 tablespoon water
For the filling
¼ cup chopped walnuts (akhrot)
¼ cup soaked and chopped figs (anjeer)
¼ cup soaked and chopped apricots
¼ cup chopped dates
A pinch cinnamon (dalchini) powder
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon lemon juice
Other ingredients
Oil for deep-frying
Honey for drizzling
Method 1. Make a thick paste of corn flour and water. Keep aside.
2. Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangles.
3. Mix all the ingredients for the filling together and divide into 6 equal portions.
4. Place the filling on one rectangle taking care to leave the sides clean.
5. Place another piece of samosa patti on top and seal the edges using the corn flour mixture.
6. Repeat with other rectangles to make 5 more baklavas.
7. Deep-fry the baklavas in hot oil until golden colour. Drain on absorbent paper
8. Drizzle with honey and serve hot.

COCONUT BURFI

2008-08-27T15:35:00.003+05:30

Ingredients
1 cup fresh coconut, grated
¼ cup milk
3 tablespoons sugar
1 teaspoon cardamom (elaichi) powder
a few drops saffron yellow colour(optional)
2 teaspoons ghee
Method
1. In microwave safe bowl, mix together the ghee and fresh coconut and microwave on HIGH for 2 minutes, stirring once after 1 minute.
2. Add the milk, sugar, cardamom powder and yellow colour and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Remove and spread the mixture onto a greased thali with a 125 mm. (5") diameter and allow it to set for 1 hour.
4.Cut into rectangles and store in an air-tight container.
This recipe is my sister's speciality.She makes it on Rakhi without fail.

DHUDHI KHEER

2008-08-22T11:45:00.003+05:30

Ingredients
1 cup bottle gourd (doodhi), grated
1/3cup sugar
½ cup milk powder
1 cup milk
a pinch cardamom (elaichi) powder
1 tablespoon ghee
For the garnish
1 tablespoon slivered almonds
Method
1. Squeeze out all the excess water from the bottle gourd and keep aside.
2. In a bowl, mix together the sugar, milk powder, milk and cardamom powder. Keep aside.
3. In a microwave safe bowl, mix together the ghee and bottle gourd and microwave on HIGH for 3 minutes, stirring once after 2 minutes.
4. Add milk mixture,mix well n microwave on high -5 minutes, stirring once in between after 2½ minutes.
5. Serve hot garnished with the slivered almonds.
Tips Fill the microwave safe bowl to only ¼ its height, leaving enough space for the milk to rise in the microwave, without spilling over.

JALEBIS

2008-08-21T15:06:00.003+05:30

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
1. Dissolve sugar in 1 cup of water and simmer for 5 minutes till syrup is of 1 string consistency. 2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.
Tips Take a scoop of vanila icecream in a bowl top it with hot jalebies and serve immediately.Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.

MOHANTHAL

2008-08-20T16:56:00.005+05:30

Today I thought of giving you some sweets as one of my regular blog user wanted some sweet recipes.So this whole week I will post sweet recipes.For past 2 days my net was not working and from friday till tuesday my office will remain closed.Please take a note of it.Thanks.

Ingredients
1 cup ghee
2 cups coarsely ground Bengal gram flour (besan)
1 cup grated khoya
1 teaspoon cardamom powder (elaichi)
For the sugar syrup
1 1/2 cups sugar
1 cup water
2 tablespoons milk
For the garnish
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
Method
1. Place the gram flour in a bowl.
2. Heat the ghee and pour half of it over the gram flour.
3. Rub the ghee into the gram flour till the mixture resembles bread crumbs.
4. Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
5. Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
6. Remove from the heat and allow to cool till it is warm.
For the sugar syrup
1. Mix the sugar with water in a pan and simmer for 10 minutes.
2. Add the milk to the boiling sugar syrup.
3. The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
4. Simmer this till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed
1. Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
2. Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1") high sides.
3. Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
4. Cut into 25 mm. (1") squares.
5. Serve at room temperature.
Please watch if you are on diet.This is deshi sweet very famouse specially in Gujarat and Rajasthan from INDIA

AJWAIN PATTE KE PAKODE

2008-08-15T15:39:00.002+05:30

Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb(preferabally hot oil)
salt to taste
For the batter
1. Mix all the ingredients together with a little water to make a thick batter. How to proceed 1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.

METHI KE DHEBRE

2008-08-13T14:12:00.001+05:30

Ingredients
2 cups fenugreek leaves (methi), chopped
1 cup millet flour (bajre ka atta)
1/4 cup whole wheat flour (gehun ka atta)
1 tablespoon Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/4 teaspoon asafoetida (hing)
1/4 teaspoon semolina (rawa)
1/2 cup fresh curds
2 tablespoons fresh garlic, chopped
2 green chillies, chopped
1 tablespoon oil
1 teaspoon sugar
salt to taste
Other ingredients
oil for cooking
METHOD:
1.Make as theplas.

PANEER WRAPS

2008-08-12T15:32:00.002+05:30

For the wraps
1 cup wheat flour (gehun ka atta)
1 cup plain flour (maida)
4 tsp oil
½ tsp salt
For the stuffing
1 cup cauliflower, grated
1 cup paneer (cottage cheese), grated
3 chopped green chillies
2 tbsp chopped coriander
2 tsp oil
salt to taste
Other ingredients
oil for cooking
For the wraps
1. Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water.
2. Knead the dough well and keep for ½ an hour. Knead again.
3. Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour.
4. Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked.
For the stuffing
1. Heat the oil in a kadhai and add the green chillies and cauliflower.
2. Stir fry till the cauliflower is cooked. 3. Add the paneer, coriander and salt and cook for some time.
4. Divide into 6 portions and keep aside.
How to proceed
1. Place a hot wrap on a plate, place a portion of the stuffing on it.
2. Roll it up and serve hot.

CHAWLI BHAJI(JAIN)

2008-08-11T15:43:00.000+05:30

Ingredients
4 cups chopped amaranth (chawli) leaves
A pinch turmeric powder (haldi)
½ tsp mustard seeds (rai/sarson)
8 to 10 curry leaves (kadi patta)
2 whole dry red chillies,
broken into pieces
1 tsp soaked urad dal (split black lentil)
A pinch asafoetida (hing)
2 tsp oil
Salt to taste
Method
1. Cook together the chawli leaves, turmeric powder and salt with 1 cup water over a medium flame, till the water dries out.
2. Remove from the flame and keep aside to cool.
3. When cool grind into a fine paste. Keep aside.
4. Heat the oil in a non-stick pan, add the mustard seeds and fry till the seeds crackle.
5. Add the curry leaves, dry red chillies, urad dal and asafoetida and fry for a while.
6. Add the chawli paste and salt and bring to a boil. 7. Serve hot.

BUTTER PANEER MASALA

2008-08-09T15:43:00.002+05:30

Ingredients
Paneer: 800 gms
Tomato Puree: 1/2 cup
Onion paste: grind 2 meduim sized onions
Ginger/garlic Paste: 1 tblspn
Red Chillie Pdr.: 1.5 tblspn
Garam Masala: 2 teaspns
Sugar: 150 gms
White Butter: 100 gms
Water: 150 ml
Fresh cream:50 ml
Salt to taste
Green coriander springs for garnishing
Method
1 Add butter to the paneer pieces and cook for 3 min.
2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.
3 Add the cooked paneer along with the above masala.
4 Add water and cook for 6-7 min
5 Add cream and cook for another 2 min.
6 Garnish with chopped coriander leaves.
7 Serve hot with Naans or any parotas/rotis User Comments & Tips The power level setting for the recipe is 60% or 540 degrees C.

GOBHI MASALA

2008-08-08T17:38:00.001+05:30

Ingredients:
500 g - cauliflower (cut into medium sized florets)
3 - medium sized onions (finely chopped)
3 - tomatoes (finely chopped)
11/2 tsp - ginger garlic (crushed)
2 - finely chopped green chillies (or as per taste)
¼ tsp - pinch turmeric powder
2 tsp - coriander powder
1 tsp - red chilli powder
2 tbsp - fresh coriander leaves (finely chopped)
3 tbsp - oil
salt to taste
Method:
1.Wash the cauliflower well. Rub all over with salt.
2.Put into a shallow microwave safe dish and microwave at 100% for 6-8 minutes depending on the quality of the vegetable. Keep aside.
3.Heat oil in a microwave-safe dish, and microwave at 100% power for 2 minutes.
4.Add the onions. Continue to cook at the same power level for 3 minutes.
5.Add the tomatoes, chillies, crushed ginger-garlic. Mix well. Continue cooking for 4 minutes. 6.Add the powdered spices and very little salt.
7.Continue cooking for 5 minutes or till the oil starts to separate.
8.Stir in the finely chopped coriander leaves.
9.Add this mixture to the cauliflower and mix well.
10.When you are ready to serve, microwave at 70% + Grill for 8 minutes.Add the cauliflower in. 11.Cook at this power level till the cauliflower is heated right through and browned as well.

KASHMIRI DUM ALU

2008-08-07T14:30:00.002+05:30

Ingredients Recipe
1 kg Potatoes peeled
1 tsp Cumin seeds
1 tsp Chilly powder
1tsp Turmeric powder
1tsp Coriander powder
1/2 tsp Garam masala
a pinch Asafetida
2 Cloves
2 Cardamom
2 Bay leaf
2 sticks Cinnamon(1'')
2 cups Curds
2 tsp Khus-Khus or poppy seeds
2 tbsp Cashew nuts (Note: Soaked and ground to a paste.
2 to 3 tbsp oil. Salt to taste).
Methid
1. Wash and peel potatoes. Prick with a fork and deep fry to a golden color.
2.Heat 2 tsp oil in a pan. Add cumin seeds and Asafetida .Add all the masalas. Add the potatoes and one cup of water.
3. Bring to a boil. Beat curds and add. Cook till potatoes are soft adding water as required. Add the Khus-Khus and Cashew paste. Mix well.
4. Serve hot

TANDOORI ALOO

2008-08-06T16:02:00.001+05:30

Ingredients
1 cup baby potatoes
1 tablespoon cream
1/4 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon oil
salt to taste
To be ground into a paste
4 Kashmiri chillies
2 cloves
garlic 12 mm.
(1/2") piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder
Method
1.Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled.
2.Microwave on HIGH for 5 to 6 minutes until the potatoes are soft.
3.Heat the oil in a glass bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute.
4.Add potatoes, cream and kasuri methi n microwave on HIGH for 2 mins.Serve hot.

DHANIA BHAJI

2008-08-05T15:52:00.001+05:30

Ingredients
2 bunch, finely chopped Cilantro
5 tbsp Gram Flour
2 tsp Rice Flour
1/2 tsp Red Chili Powder
5 finely chopped Green Chili
1/4 tsp Sugar
Salt to taste
For batter Water- 1/2 cup,
for frying Cooking Oil
Method
1. Mix all the ingredients except oil and water. Add water as required so that the batter is not too thick.
2. Heat Oil in a frying pan. Take small portions (1 tbsp) and deep fry in oil till light brown. You can fry a bunch of them together.
3. Strain oil, and serve with tomato ketchup. User Comments & Tips Fast to cook and very tasty. Serve hot during tea time.