Friday, December 27, 2013

Shahi Tukda

Time 60 min
Full fat milk 1 lit
Sugar 2 tbsp or as per ur taste
Cardamom / Velchi powder 1/4 tsp
Kesar/saffron 1 tsp
Rose water 1 tsp
Milk bread slices 3-4

Heat thick bottom pan, add milk to it. Keep low flame. Put some thick heavy lid in that pan so that milk doesn't fall out after it gets hot. Continuously stir to avoid burning. Keep for about 20 min on low flame till it becomes condensed milk.  Then to this add saffron  cardamom powder, rose water. Mix well. Chill in refrigerator.
Meanwhile, remove the borders of bread. Cut at the center. 
Heat 1 tbsp ghee in thick bottom pan, put bread slices, roast till becomes golden brown in colour on both sides.
Now take bread in shallow bowl pour chill condensed milk from all sides. Bread immediately obsorb the milk. There should remain some milk after observed by bread. Serve chill. 

U can use ready made condensed milk or basundi. 

Tuesday, December 24, 2013

Vangyachi Bhaji / Eggplant Fritters

Time 20 min
Gram flour (Besan) 1 cup
Eggplant (thin sliced ) 1 medium size (10-12 slices)
Red chili powder 1/2 tsp
Garam masala 1/4 tsp
Turmeric Powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Water 1/2 cup
Pinch of baking soda
Salt to taste
Oil fry frying

First deep slices in bowl containing water and salt. Keep it for 1 hr. Meanwhile prepare batter
To make batter, mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. 
Keep batter for 4 -5 min aside. 
Heat the oil in kadai. Then take one slice from bowl containing water, drain water then dip in the batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Thursday, December 19, 2013

Dalia Sweet Polya

Time 20 Min
For dough
Wheat flour  2 cups
Oil 2-3 tsp
Salt to taste
For dalia stuffing
Dalia 1 cup
Cardamom powder 1/4 tsp
Sugar 1 cup
Hot water 1.5 cup 
Pinch of salt 
Ghee 2 tbsp  
Fennel seeds powder 1/4 tsp
Two pinch of salt

Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp
Dalia preparation
Heat 1 tbsp ghee in pressure cooker, add dalia and pinch of salt, roast for 6-7 min till dalia turns light golden in colour. Then add cardamom powder, fennel seeds powder and hot water, cover with lid. Cook for 2 whistles. Allow it to cool. Open the lid. Check whether dalia has cooked properly or not means it should be soft and should not contain much water. Then add sugar, mix well and cook till it melts. It should not contain water. But should be enough moist to roll. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Monday, December 16, 2013

Pasta Egg Bhurji

ime 20 min
Eggs 2
Pasta 1/2 cup
Capsicum , cut into small cubes 1/4 cup 
Red bell pepper , cut into small cubes 1/4 cup
Yellow bell pepper , cut into small cubes 1/4 cup
Brokoli florets small size 1/4 cup
Pepper powder 1/2 tsp
Chili flakes  1/4 tsp
Oil 1 tsp
Salt to taste

Cook pasta adding little salt. Drain water keep it aside.
Make batter of eggs, mix with pepper powder and salt. keep it aside.
Heat oil in pan, add all vegetables, and sauté for 3 to 4 minutes. 
Then add pepper powder and chili flakes and little salt mix well. Saute for 2 min. 
Then add cooked pasta, mix well. Saute for 2 min. 
Then spread mixture all over the pan, on top of it spread egg batter and cook for 2 minutes.
You can keep as it is then turn upside down to make omelette or just mix to make bhurji. Saute for 2-3 min, serve hot.

Friday, December 13, 2013

Masoor Rice

Time 30 min
Basmati rice 1 cup
Whole masoor 1/4 cup
Onion 1 medium size chopped lengthwise
Ginger Garlic paste 1/2 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Green chilies 2 slit from the middle
Ghee 2 tbsp
Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Wash the rice and masoor with water. Drain the water,  in fresh water soak rice and masoor for 1/2 hr. 
Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add rice and masoor, saute for about 3-4 min. Add turmeric powder, saute for about 2-3 min. 
Then add hot water, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with dahi raita.

Tuesday, December 10, 2013

Baby Corn Bhajis

Time 15 min
Baby corn 7-8
Lemon juice 5-6 drops
Salt 1/4 tsp
Oil for deep-frying
For a Batter

Chickpeas flour 1/2 cup

Red chili powder 1/4 tsp 
Pinch of baking soda

Coriander powder 1/4 tsp
Salt to taste

Apply / sprinkle salt and lemon juice to the baby corn. Keep aside for 10 minutes. 
In a bowl mix all ingredients to make batter. Keep it aside.
Heat oil in a kadhai on a medium flame, dip the baby corn into the batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Friday, December 6, 2013

Eggplant Rice / Vaangi Bhat

Time 30 min
Basmati rice 1 cup
Eggplant 4-5 medium size
Chopped onion lengthwise 1 medium size
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Kanda lsun masala / red chili powder 1 tsp
Paste: 2 tbsp coconut+1 tsp roasted sesame+1/2 tsp roasted khuskhus
Ginger garlic paste 1/2 tsp
Curry leaves 4-5
Chopped coriander 1 tbsp
Lemon juice 1/4 tsp
Khada masala: 
Bay leaves 2-3
Pepper 1tsp
Cloves 5-6
Big cardamon 1
Oil 2 tbsp
Hot water 1.1/2 or less
Salt to taste

Wash rice with water. Drain the water keep rice aside. 
Clean eggplant, make cut at center. Eggplant should be intact. Keep in water so the colour will not change.
Make paste of sesame, khuskhus and coconut with 1 tbsp water. Mix with 1/4 tsp garam masala, 1/2 tsp kanda lasun masala, 1/4 tsp ginger garlic paste, chopped coriander and 1/4 tsp turmeric powder. To this add lemon juice. Mix well. Now stuff masala in eggplant. Keep it aside.
Actual method
Heat ghee in the thick bottom pan or pressure cooker. 
Then add cumin seeds, bay leaves, cardamom, pepper, cloves. After it crackles add onion. Saute for 3-4 min till it becomes golden brown in colour. 
Now add stuffed eggplant, saute for 2-3 min then cover lid and cook for 3-4 min. Now remove lid and take out only eggplants in a separate plate. 
Now add rice, mix well. Saute for 3-4 min.
Then add 1/4 tsp ginger garlic paste, 1/2 tsp red chili powder and turmeric powder. Saute for few minutes. 
Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. 
Now add stuffed eggplant. Mix well with rice. Cover the lid and cook for 1 whistle. Switch off flame. Allow it cool. Serve hot.

I keep stuffed eggplant after frying separately because it gets overcooked (due to pressure cooker) if it is cooked throughout.  
If you are not using pressure cooker then do not remove eggplant. Just cook throughout.

Tuesday, December 3, 2013

Mango Curry with Rajma

Time 20 min
Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)
Rajma 1 cup
Fresh coconut  paste 3 tbsp 
Jaggery 2 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Asafoetida 1/4 tsp
Red chili powder 1/2 tsp
Red chili powder 1/4 tsp
Oil 1 tbsp
Salt to taste

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.
Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.
Then add chopped mango with seeds, Saute for few minutes.
Then, add jaggery, salt, coconut paste and stir well.
Then add cooked rajma and 2 cup of water. Stir well.
Cook for 7-8 min. Serve hot with rice/chapati.

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