10.12.11

Fenugreek Paranthas Recipe

Ingredients

2 cups Whole wheat flour [atta]
2 tablespoon Chopped fenugreek leaves [methi]
Water as required to make the dough
1 teaspoon Roasted crushed saunf [fennel seeds]
2 tablespoon Ghee / oil
2 Green chillies
Salt to taste

How to make Fenugreek (Meethi) Parathas

  • Mix together the wheat flour, salt, saunf, ghee/oil together, using warm water make a smooth, soft and pliable dough.
  • Rest it for 10 mins.
  • Mix in the chopped methi leaves.
  • Divide into equal portions. Roll each portion into flat parathas.
  • Cook them on a tava.
  • Smear ghee/oil on both sides. Remove when done.
  • Serve hot.

10.12.11

Aloo Chana Chat Recipe

Ingredients

1-1/2 Cups chick peas
2 Medium potatoes, peeled and diced
Chopped coriander leaves
1-1/2 teaspoon Brown sugar
1/2 teaspoon Mild chili powder
1 tablespoon Tamarind paste
2 tablespoon Fresh cilantro leaves, finely chopped
1 Pinch salt6 tablespoon Water
Tomato julienne or pomegranate seeds
Chopped Onion

How to make Aloo Chana Chat

  • Rinse and drain garbanzo beans.
  • Boil water in a pan, add the diced potatoes and cook till soft.
  • Remove potatoes from heat, drain and set aside to cool.
  • Mix the tamarind paste and water in a small bowl.
  • Add chili powder, sugar and salt.
  • Pour the tamarind mixture on the garbanzo beans.
  • Combine the potatoes, chopped onions and cilantro.
  • Mix them properly and add salt to taste.
  • Serve in individual bowls.
  • Garnish with coriander leaves.
  • Use tomato julienne or pomegranate seeds, if desired.
  • Aloo Chana Chaat is ready to serve.

10.12.11

Fried Bhindi Recipe

Ingredients

20-25 Ladyfingers (bhindi)
1 teaspoon Green Chilli Paste
Oil to deep fry
1 tablespoon Coconut (scraped)
1 teaspoon Dry Mango Powder (amchur)
1 tablespoon. Coriander Powder
1 teaspoon Chaat Masala
1/4 cup Coriander Leaves
Salt to taste

How to make Fried Bhindi

  • Wash, clean and wipe ladyfingers, finely chop coriander leaves.
  • Heat oil in a pan, add ladyfingers and deep fry. Remove on an oil absorbent paper or kitchen towel.
  • Heat oil in a pan and add green chilli paste, scraped coconut, coriander powder. Cook for 2 minutes, now add ladyfingers and mix well.
  • Add mango powder and chat masala and season with salt.
  • Garnish with chopped coriander leaves and serve hot.

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10.12.11

Balushahi Recipe

Ingredients

6 cups Maida
1 teaspoon Soda (bicarbonate)
8 cups Sugar
3 cups Water
1/2 cup Pistachios
2/3 cup Ghee (for adding in maida to make dough)
Ghee for frying

How to make Balushahi

  • Mix maida, soda, and 2/3 cup ghee to make stiff dough.
  • Roll out small balls from this dough.
  • Heat ghee and fry these balls till it turns brown.
  • Prepare sugar syrup of two thread consistency.
  • Dip fried balls in sugar syrup.
  • Drain the excess syrup.
  • Adorn with pistachios.
  • Balushahi is ready.

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10.12.11

Methi Ki Puri Recipe

Ingredients

4 cup Wheat Flour
300 gram Methi Leaves
4 Green Chilies
1 piece Ginger
8 -10 pods Garlic
1/2 teaspoon Cumin Seeds
Oil for frying
Salt to taste

How to make Methi Ki Puri

  • Prepare paste of methi, chilies, garlic, ginger and cumin seeds in a mixer.
  • Knead the whole wheat flour with the above paste. Add salt and 4 tablespoon oil while kneading the dough.
  • Heat the oil in a pan for frying.
  • Make small balls out of the dough and roll them to make puris. Fry these puris one by one.
  • Methi Ki Puri is ready to eat. Serve hot with pickle or aloo ki sabzi.

10.12.11

Ingredients

3 Cups soaked urad dal
2 teaspoon Saffron colour
1 teaspoon Cardamom
3 tablespoons Ghee
Imarti nozzle/bottle
2 Cup sugar

How to make Imarti

  • Prepare sugar syrup of one thread consisitency.
  • Grind dal using water to make thick batter.
  • Mix 2 teaspoon saffron colour to the batter.
  • Beat the mixture properly to make it smooth.
  • Pour batter in Imarti nozzle.
  • Heat ghee and form Imartis in it.
  • Fry it till it turns crisp from both the sides.
  • Dip them in sugar syrup.
  • Remain them soaked in syrup for 5 minutes.
  • Drain from the syrup.
  • Serve hot.

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10.12.11

Ragda Pattice Recipe

Ingredients

2 Cups soaked white peas
4 Potatoes (boiled)
1 Cup bread crumbs
1/2 Cup rava
1 tablespoon Mint
10 Green chillies
1 tablespoon Coriander
1/2 teaspoon Turmeric powder
1/2 teaspoon Cumin powder
1/2 teaspoon Pepper power
1/2 teaspoon Garam masala
Oil for frying
Salt to taste

How to make Ragda Pattice

  • Cook 1/4 cup white peas in a pressure cooker.
  • Add coriander, mint and chopped green chillies.
  • Blend it well to make a paste.
  • Heat the oil and fry this paste.
  • Mix cumin powder, turmeric powder and garam masala
  • Fry it for few more minutes.
  • Add peas and water.
  • Boil till it turns thick.
  • Ragda is ready.
  • Mash the boiled potatoes.
  • Mix mashed potatoes, bread crumbs, rava, green chillies, turmeric powder and salt.
  • Prepare light dough.
  • Make a flat round patties from the dough.
  • Bake them at 350f till they turn crisp.
  • Pour ragda on hot patties.
  • Serve with green chutney.

10.12.11

Aloo Kachori Recipe

Ingredients

1/2 kg Potatoes
2-3 Green Chilies
100 grams Arrowroot
1 Coconut (grated)
1-2 tablespoon Lemon Juice
1 teaspoon Cardamom Seeds
1-2 teaspoon Sugar
Salt to taste

How to make Aloo Kachori

  • To make covering, first boil and mash the potatoes. Mix it with 50 grams arrowroot, salt and knead it into stiff dough.
  • To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.
  • To make kachori, take a small portion of the dough and pat between palms to make a small puri.
  • Now stuff this puri with coconut mixture and form into a ball. Repeat the process to make rest of the kachoris.
  • Douse the balls in the remaining arrowroot and deep fry in hot oil until golden brown.
  • Aloo Kachori is ready to eat. Serve hot with chutney.

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