09.9.11

Mishti Amer Achar Recipe

 

Ingredients:

1 tsp mustard powder

1/4 kg sugar (powdered)

1 tblsp red chilli powder

100 gm mustard oil

1 tsp ginger paste

1/2 kg raw mangoes (peeld and cut finely)

salt to taste

How to make Mishti Amer Achar :

•    Mix the salt, sugar and mangoes
•    And leave it in the sun for a couple of days or till the mangoes are tender.
•    After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil
•    And stir fry on low heat up till it reaches a one-thread consistency.
•    Take off from heat.
•    Cool and store.

09.9.11

Amer Chatni Recipe

Ingredients

4 medium Raw Mangoes (Kairi) (peeled and cut into thick slices)
1 cup Sugar
2 teaspoon Oil
2 Red Chillies
2 teaspoon Panch Phoran (Saunf, Methi, Jeera, Kalonji, Rai)
Salt to taste

How to make Amer Chatni

  • In a pan, heat oil and add panch phoron and whole red chillies and stir till it crackles.
  • Add the mango slices and sauté for a minute.
  • Add r two cups of warm water to the mango slices followed by sugar.
  • Cook on medium heat till the sugar melts and the consistency turns thick.
  • Now add salt and stir again.
  • In another pan, dry roast the remaining panch phoron and pound it to a powder.
  • Remove the chutney from heat and allow it to cool.
  • Add this powder on top and serve.

09.9.11

Aloo Phulkopir Dalna Recipe

Ingredients

1 tablespoon red chilli powder
2 medium onions
500 grams potatoes
1 tablespoon cumin powder
1/2 teaspoon garam masala whole
1 teaspoon turmeric powder
2 tablespoon ghee
2 tablespoon ghee
4 medium tomatoes
1 kg cauliflower
2 tablespoon coriander powder
Oil to deep fry
4 tablespoon mustard oil
2 bay leaves

How to make Aloo Phulkopir Dalna

  • Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
  • Take off and cut the onions.
  • Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
  • Then fry the florets of cauliflower till they turn a little brown.
  • Remove and keep it aside.
  • Take off the oil.
  • In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
  • Mix in cut onion and fry till golden in colour.
  • Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
  • Mix in a tblsp of water if necessary.
  • Mix in the potatoes, cauliflower and the tomatoes.
  • Stir fry for a while.
  • Mix in a cup of water, cover and stir fry over medium heat.
  • Stir from time to time.
  • Take off from heat up when the vegetables are cooked and nearly dry.

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09.9.11

Chanar Bara Recipe

Ingredients:

1 tsp green cardamom power

500 gms refined flour (maida)

250 gms cottage cheese (paneer/chana)

ghee for frying

2 cup sugar

How to make Chanar Bara :

•    Mash paneer well.
•    Mix one tblsp of ghee with the flour.
•    Mix milk a little at a time.
•    There should be no lumps.
•    The batter should be rather thin.
•    Now, mix in the mashed paneer.
•    This will thicken the batter.
•    Lastly, mix in the powdered cardamom.
•    The batter, must be of medium thick consistency so that it can easily be dropped from a spoon.
•    Make syrup of one string consistency with the sugar and 11/2 cup of water.
•    Heat up ghee in a kadhai.
•    Drop spoonfuls of batter and fry till golden.
•    Soak in the syrup for at least two hours.

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09.9.11

Aloo Phulkobir Dalnae Recipe

Ingredients:

1 tblsp red chilli powder

1 tblsp cumin powder

1/2 tsp garam masala whole

500 gms potatoes

2 tblsp ghee

2 tblsp ghee

1 tsp turmeric powder

1 kg cauliflower

2 tblsp coriander powder

4 medium tomatoes

2 medium onions

2 bay leaves

oil to deep fry

4 tblsp mustard oil

How to make Aloo Phulkobir Dalnae :

•    Take off and cut the potatoes into quarters,
•    Cut the cauliflower into medium sized florets,
•    Cut tomatoes into quarters.
•    Take off and cut the onions.
•    Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
•    Then fry the florets of cauliflower till they turn a little brown.
•    Remove and keep it aside.
•    Take off the oil.
•    In the same pot heat up ghee and mix in the bay leaves
•    And then the whole garam masala and stir fry for 30 seconds.
•    Mix in cut onion and fry till golden in colour.
•    Mix in the masala powders and stir fry for a minute,
•    See that the masala does not stick to the bottom.
•    Mix in a tblsp of water if necessary.
•    Mix in the potatoes, cauliflower and the tomatoes.
•    Stir fry for a while.
•    Mix in a cup of water, cover and stir fry over medium heat.
•    Stir from time to time.
•    Take off from heat up when the vegetables are cooked and nearly dry.

09.9.11

Khasta Porotha Recipe

Ingredients:

4 tblsp ghee

2 cup refined flour (maida)

1 tsp salt

1 tblsp sugar

water as required

How to make Khasta Porotha :

•    Melt the ghee.
•    Mix everything flour, sugar, salt.
•    Mix in 2 tblsp of ghee and mix well.
•    Mix in enough water and knead into a soft dough.
•    Divide the dough 3 portions.
•    Roll out each portion into a chappati.
•    Cover with a damp cloth and keep aside.
•    Spread a little ghee on a flat surface.
•    Keep one chappati on it.
•    Apply some ghee to the chappati
•    Now gently pull the edges of the chappati so that it gradually spreads into a thin one.
•    Fold into half and again into half to resemble a triangle.
•    Keep it covered with a damp cloth.
•    Preheat up the oven to 190ºc.
•    Gently pat each triangle to a fairly thin chappati.
•    Keep them at least 10 cm apart on the baking tray.
•    Bake in the oven at 190ºc for about 30 minutes.
•    Serve hot with mutton curry.

09.9.11

Baigan Methi Recipe

Ingredients:

1 green chilli slit

salt to taste

1/2 bunch fenugreek leaves (methi)

3 baby brinjals

1 tsp cumin seeds

oil for frying

1 pinch sugar

How to make Baigan Methi :

•    Cut brinjal into cubes.
•    Wash methi leaves thoroughly,
•    Cut roughly and keep aside.
•    Heat up oil in a kadhai.
•    Deep fry the brinjal pieces and set aside.
•    Heat up 1 tblsp oil in a pan.
•    Mix in cumin seeds and slit green chilli.
•    Once the cumin seeds begin to crackle,
•    Mix in the washed methi leaves.
•    Cover and stir fry for a while.
•    Mix in salt and a pinch of sugar and stir fry till done.
•    Mix in the fried brinjal and stir fry for another 2 minutes.
•    Serve hot.

09.9.11

Alutua Recipe

Ingredients

Oil for frying
1 cup Sugar
8-9 Raisins
1 teaspoon Soda bi Carbonate
1 tablespoon Ghee
1/2 kg Sweet Potatoes
1/2 cup Refined flour

How to make Alutua

  • Begin by making a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
  • Now, wash and boil the sweet potatoes with as little water as possible.
  • Drain, peel, and mash.
  • Sieve the flour and the soda, knead in ghee.
  • Mix in it the sweet potatoes and knead again.
  • In case the mixture feels soft, mix in a little more flour.
  • Make lime size crack free balls and stuff one raisin in each.
  • Heat oil in a kadai.
  • When the oil begins to smoke, take it off the heat, and drop in a few balls at a time.
  • Now put it on medium heat and fry till golden brown.
  • Remove and put the balls in the syrup and keep aside for 2 hours.
  • Serve warm or cold.

09.9.11

Cholar Dal Recipe

Ingredients

400 grams Yellow split gram (chana dal)
2 teaspoon Sugar
4 tablespoon Oil
1 teaspoon Cumin seeds
1/2 teaspoon Garam masala
2 Cloves
4 Green chillies
1/2 teaspoon Turmeric powder
3 tablespoon Coconut powder (fried)
1 Cinnamon
2 tablespoon Ghee
Salt to taste

How to make Cholar Dal

  • Wash the dal properly.
  • Add turmeric powder and garam masala.
  • Boil the daal till it turns soft.
  • Heat the oil.
  • Add cumin seeds, and green chilies.
  • Mix boiled daal and water.
  • Now add salt, sugar and ghee.
  • Boil it for few minutes.
  • Adorn with fried coconut.

09.9.11

Gurer Payesh Recipe

Ingredients

1 tablespoon raisins
1 tablespoon sugar
1 cup basmati rice
3 green cardamoms
10 almonds (optional)
1 cup jaggery grated
2 litres milk

How to make Chum Chum

  • Clean and wash the rice.
  • Remove and let it dry for an hour.
  • Blanch the almonds and slice.
  • Wash the raisins.
  • Boil milk.
  • Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes.
  • Mix in the rice and continue to stir fry till the rice is soft.
  • Mix in sugar.
  • Continue to stir fry till the milk has reduced to half.
  • Mix in jaggery and mix.
  • Mix in the cardamoms, almond slices and raisins (if using) and stir well.
  • Serve cold.