Tuesday, October 13, 2009
Maida 1 cup
Rice flour 1 cup
Sour Curds 1/2 cup
Salt to taste
Onions sliced small 1
Ginger greenchilli paste 1 tsp
Oil for frying
# Mix all the ingredients except for oil and keep it aside for 30mins
# Heat the oil in pan and put the batter in the oil making round shapes .You can also put the batter with spoon.
# Fry on medium flame till bondas are golden brown color.
# Serve hot with coconut or peanut chutney
Milk- 1 1/2 cup
Sugar- 2 cups
Maida- [all purpose flour ]- 3 1/2 cup
Salt- 1/2 teaspoon
Ghee- 3/4 th cup
Oil to fry
1. Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. Turn the heat off, as soon as the mixture starts boiling.
2. Let the mixture cool down.
3. Mix maida in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati. [it should not be very thin.]
5. Cut it with a knife into small squares.
6. Fry in oil, on medium heat, till you get light brown colour.
7. Serve these nice crispy, crunchy shankarpali with tea.
1 cup rice
1/4 tea spoon kesar
50 gms raisins
50gms cashew nuts
1/2 cup ghee
5 pods cardamom
Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously. powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.
1/2 kg khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
250 gms ground sugar
250 gms milk
2 drops rose essence or a few strands saffron or kesar
2 tbsp almonds, finely slivered
2 tbsp pistachios, finely slivered
1 tsp green cardamoms or elaichi powder
Mix the khoya and sugar well, and warm it over a medium fire. Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps. Continue stirring and add more milk, little by little, till all the milk is used up. Lower the heat, if it sticks at the bottom.
Add the rose essence or saffron dissolved in milk, and take off the fire. Mix the flavouring and khoya properly.
In a plate, mix the finely slivered nuts with the cardamom or elaichi powder. Make small balls of the khoya mixture and press on the nuts for decoration. You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.
* 2 cups Semolina (rawa)
* 1/2 cup Powdered Sugar
* 1 cup Ghee
* 1 tbsp broken Cashew Nuts
* 1 tbsp Raisins, fried
* 1 tsp Cardamom Powder, fried
* Heat 1 tsp. ghee in a pan and dry roast the rawa (semolina) till golden color.
* Grind the fried rawa and powdered sugar in a mixer, to make a fine powder.
* Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.
* While still warm, make the mixture into small lemon-sized balls.
* Cool the rawa ladoos and store them in an airtight container.
Sunday, October 4, 2009
•1 cup of vegetables
•1 cup of stewed tomatoes
•1 cup of beans, drained
•1/4 head cabbage, chopped
•3 carrots, peeled and sliced
•2 onions, chopped
•2 cloves garlic
•salt and pepper
Add the stewed tomatoes and vegetable broth to a medium sized pan.
Bring it to a boil.
Add the beans, carrots and cabbage, and let it simmer.
Sprinkle salt and pepper.
Simmer on low heat for an hour.
arnish the soup with corieander leaves and serve.