09.1.11

Palak Puri recipe

Ingredients:
1 cups whole wheat flour (atta)
oil (tel) for frying
salt (namak) as per taste
1 tblsp ghee or oil
200 gms spinach (palak)
How to make palak puri:
  • Blanch the spinach leaves in boiling salted water.
  • Remove the spinach leaves and make into a paste.
  • Mix the palak paste in the atta, mix in salt, ghee or oil while kneading into semi-hard dough.
  • Keep the dough covered for about 10 minutes with a muslin cloth.
  • Divide into 16 equal sized balls and roll into disc shape.
  • Deep fry in hot oil.
  • Serve hot palak poori with dal or sabji.

 

09.1.11

Stuffed Aloo Tikki recipe

Ingredients
4 large potatoes (aloo)
3 tblsp raisins (kishmish)
3 medium onions
1 tblsp coriander leaves
4 green chillies
1/2 cup bread crumbs
3 tsp oil (tel)
salt (namak) to taste
oil (tel) to fry
How to make stuffed aloo tikki:
  • Peel and cut the onions finely.
  • Wash and finely cut the green chillies.
  • Clean, wash and finely cut the coriander leaves.
  • Boil the potatoes. Peel and grate to mash thoroughly.
  • Heat up a little oil in a pan, mix in onion and stir fry until soft.
  • Mix in sauted onion, cut coriander leaves, cut green chillies, salt and bread crumbs to the mashed potatoes and mix well.
  • Divide into eight equal portions.
  • Stuff each portion with cut raisins, make balls and flatten them.
  • Heat up a griddle and shallow fry the tikkis with a little oil until light golden brown on both sides.
  • Serve hot with tarmarind and green chutney

 

09.1.11

Cabbage Raita Recipe

Ingredients:
2 cups yogurt (dahi)
a few cabbage leaves
1 tsp cumin powder (jeera) roasted
2 green chillies
1″ ginger (adrak)
1 tsp sugar (cheeni)
a few coriander leaves
1/2 tsp red chilli (lal mirch) powder
salt (namak) to taste

How to make cabbage raita:
  • Wash the cabbage leaves and chop them finely.
  • Wash and grind the green chillies.
  • Peel and grind the ginger.
  • Clean, wash and cut the coriander leaves.
  • Mix all the above ingredients with the yogurt.
  • Serve chilled.

 

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09.1.11

Chole Recipe

Ingredients:
2 onions
1 tblsp garam masala powder
2 tblsp red chilli (lal mirch) powder
1/2 tsp. soda bi-carbonate
1 tblsp dry mango powder (amchur)
2 tblsp coriander- cumin powder
1 cup chick peas (kabuli chana)
3 tblsp vegetable fat (ghee)
2 tomatoes
1/2 tsp pepper powder
salt (namak) to taste
2 potatoes
for garnish
2 tomatoes
1″ ginger
2 tblsp coriander leaves (dhania patta) chopped
1 green chilli
How to make chole:
  • Soak the chana for at least six hours and then drain.
  • Cut the onions.
  • Chop the potatoes into quarters.
  • Wash and quarter two tomatoes and make slices of the remaining.
  • Peel and make juliennes of the ginger.
  • Wash and slit the green chillies.
  • Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.
  • Take care the chanas do not get mashed.
  • Heat up the ghee in a vessel and fry the potatoes until soft. drain.
  • In the same ghee, mix in the onions and stir fry till pink.
  • Mix in the dhania-jeera powder and red chilli powder and fry again.
  • Mix in the boiled chanas and salt.
  • After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
  • Mix in the potatoes and tomatoes and stir fry for another two minutes.
  • decorate with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

 

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09.1.11

Rava Ladoo Recipe

Ingredients:
1 cup semolina (rava / suji)
1 cup sugar (cheeni)
1 cup milk
1 tblsp currants (kishmish)
1 tblsp cashewnuts (kaju)
3 tsp pure ghee
How to make rava ladoo:
  • Cut the cashew nuts.
  • Wash and dry the currants.
  • Heat up a little ghee and lightly fry them.
  • Keep aside.
  • Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.
  • Then mix in sugar and milk and stir fry till the mixture becomes sticky.
  • Mix in the cashew nuts and raisins to the mixture.
  • Take off the pot from heat up and form the dough into small balls.
  • Serve when cool and dry.

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09.1.11

Motichoor Ladoo recipe

Ingredients:
1/3 cup milk (doodh)
1tblsp pistachios (pista)
few drops orange (santra) colour
pure ghee for frying
1tblsp raisins (kishmish)
a pinch baking powder
1/2 kg sugar (cheeni)
1/2 kg bengal gram flour (besan)
How to make motichoor ladoo:
  • Sieve gram flour with baking powder so that it mixes well.
  • Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
  • Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
  • Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
  • Fry boondis till golden brown, remove and keep aside.
  • Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
  • Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
  • When mixture cools down slightly use buttered hands to make ladoos.

 


09.1.11

Chum Chum recipe

Ingredients:
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
1 cup sugar (cheeni)
1 cup water
2 – 3 drop lemon colour
100 gms condensed milk (unsweetened)
1/4 tsp green cardamom (chhoti elaichi) powder
few saffron (kesar) strands
How to make chum chum:
  • Melt sugar in water and heat up to make a thin syrup.
  • Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
  • Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off the chum-chums from the syrup.
  • Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this on each piece and serve cold.

 

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09.1.11

Masaledar Nariyal Lauki Recipe

Ingredients:
1″ ginger(adrak)
3 tblsp onions chopped
1 cup coconut (narial) scraped
1″ cinnamon (dalchini)
a pinch asafoetida (hing)
8-10 peppercorns (kali mirch)
2 tblsp oil
1 1/2 tblsp tamarind (imli) pulp
4 – 6 cloves
3 red chillies whole
1 tsp turmeric (haldi) powder
1 tsp mustard seeds (rai)
8 – 10 curry leaves
2 tblsp coriander seeds
1 tblsp cumin seeds (jeera)
1 medium size bottle gourd (lauki,doodhi)
salt (namak) to taste
How to make masaledar nariyal lauki:
  • Take off and wash lauki. Cut into 3/4 ” cubes.
  • Dry roast coriander and cumin seeds.
  • Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (reserve one tblsp of scraped coconut for garnish.). Keep the paste aside.
  • Heat up oil in a pan.
  • Mix in asafoetida and mustard seeds.
  • Once they begin to crackle, mix in curry leaves and cut onions.
  • Stir fry for two minutes and mix in lauki.
  • Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.
  • Dissolve tamarind pulp in water if it is too thick.
  • Mix in to the gravy. Add salt and mix well.
  • Serve hot decorated with grated coconut.

 

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09.1.11

Sitaphal Rabdi Recipe

Ingredients:
2 litres whole milk
1 tsp chopped red rose (gulab) petals
4 almonds (badam)
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom powder
3/4 cup sugar (cheeni)
1 cup sitaphal (Custard Apple) pulp
4 green pistachios unsalted
How to make sitaphal rabdi:
  • Chop finely almond and pista.
  • Boil milk in a heavy pot.
  • Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
  • Stir while boiling.
  • Mix in sugar and stir till dissolved.
  • Take off fire, mix in saffron, cardamom, almonds, pista.
  • Cool to room temperature.
  • Mix in sitaphal pulp, chill for 3-4 hours till very cold.
  • Pour the mixture in individual serving bowls and decorate with rose petals.
  • Serve chilled.

 

09.1.11

Palak Paratha recipe

Ingredients:
25 – 30 leaves Spinach
3 – 4 Green Chillies
4 cup Whole Wheat Flour (atta)
Salt as per taste
1/2 cup Vegetable Fat (ghee)
How to make palak paratha:
  • Wash the palak leaves. Set aside 100 gms and cut it coarsely.
  • Blanch the rest and refresh in cold water.
  • Wash and de-seed the green chillies. Cut roughly.
  • Puree the blanched palak leaves and green chillies together.
  • Sieve the atta with salt and make a soft dough with palak puree, cut palak and water if needed.
  • Cover with a moist cloth and keep aside for 30 minutes.
  • Divide into 8 equal portions.
  • Roll out each, spread some ghee and fold into half.
  • Fold again into quarter and keep aside for 5 minutes. roll out into triangles with each side of 6″ approximately.
  • Heat up a tawa and put the paratha over it. turn it and spread some ghee round it. turn Again and spread some ghee on the other side too.
  • Stir fry till both sides are evenly cooked.
  • Serve hot with yogurt.

 

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