08.11.11

Vangi Ani Val Recipe

Ingredients:
11/4 cup sprouted and skinned Val Beans
1 small cubed Eggplant / Brinjal
1 chopped finely Onion (Pyaj)
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
4 tblsp grated Coconut (Nariyal)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
3 tblsp Oil
How to make vangi ani val:
  • Boil the drumsticks until they can be easily opened.
  • Drain and set aside.
  • Heat the oil and saute the mustard seeds with the asafoetida.
  • When the seeds start to pop add the onions and fry till golden.
  • Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
  • Cook over high heat to dry the water.
  • Remove from heat and add coconut and drumsticks.
  • Stir gently and serve hot.

08.11.11

Valche Virdi Recipe

Ingredients:
21/2 cup sprouted and skinned Val beans
2 cup grated Coconut (Nariyal)
4 tblsp grated Jaggery (Gud)
4 Green chilli (Hari mirch) slit lengthwise but stem end intact
1 tsp Black Mustard seeds (Rai/Sarson)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
2 tblsp chopped finely Coriander Leaves (Dhania Patta)
3 tblsp Oil
How to make valche virdi:
  • Heat the oil in a pan and add mustard seeds, allow them to pop.
  • Add half of the cumin seeds.
  • Add asafoetida, curry leaves and green chilies, saute for a minute.
  • Add the val, a little water. jaggery and salt.
  • Cook over low heat until the val is soft but not mushy.
  • Grind the coconut and the remaining cumin seeds to a fine paste.
  • Stir the paste into the curry and simmer for a minute.
  • Serve hot, garnished with coriander leaves.

08.11.11

Usli Recipe

Ingredients:
1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1/2 cup sprouted Peanuts (Moong Phali)
1 chopped Onion (Pyaj)

1 chopped Tomato (Tamatar)
1/2 tsp grated Ginger
4 crushed cloves Garlic (Lasun)
2 chopped finely Green chilli (Hari mirch)
1 tblsp chopped Coriander (Dhania)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
1/4 tsp Turmeric Powder (Haldi)
1/2 tsp or to taste Chili Powder (Mirchi Powder)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil

How to make usli:
  • Boil the moong sprouts, red chana sprouts, kabuli chana sprouts and sprouts peanuts.
  • Don’t cook in a pressure cooker.
  • Drain it.
  • Heat the oil and add cumin seeds and fry till brown.
  • Add onions and fry for a minute, then add ginger, garlic, green chilies and sauté for few seconds.
  • Now add chopped tomatoes, turmeric, chili powder and coriander and fry.
  • Add potatoes, drained sprouts and salt, mix well.
  • Pour lemon juice.
  • Serve hot.

08.11.11

Sukhi Kolmi Recipe

Ingredients:
11/4 lb cleaned and shelled raw Shrimps
2 finely chopped Onion (Pyaj)
1 cup discard stems, washed & chopped Fenugreek Leaves (Methi Ke Patte)
1 tsp Cayenne Powder
2 tsp Coriander Powder (Dhania Powder)
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
4 Cloves (Lavang)
4 Cardamoms (Elaichi)
10-12 Black Pepper corns (Kalimirchi)
3-4 tblsp Oil
How to make sukhi kolmi:
  • Clean, wash and drain the shrimps and mix salt, turmeric, chili and coriander powder.
  • Heat the oil in a kadhai / wok.
  • Add cloves, cardamoms and peppercorns and stir fry for few seconds.
  • Add onions and fry till golden, then add shrimps and cook until they turn pink.
  • Add fenugreek leaves and mix well.
  • Cook on low heat until the shrimps are done.
  • The dish should be dry but have a creamy flavour.
  • Serve hot.

08.11.11

Puran Poli Recipe

Ingredients:
450 gms Chana Dal
500 gms Sugar (Cheeni) or Jaggery (Gud)
250 gms Wheat Flour (Gehun Ka Atta)
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg (Jaiphal)
50 gms powdered Cardamom (Elaichi)
Pure ghee for serving
How to make puran poli:
  • Wash the chana daal and cook with a little or just enough water.
  • Drain out the extra water.
  • Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.
  • Remove from heat and pass it through a sieve while still hot.
  • Add grated nutmeg and cardamom powder.
  • Stir well and remove from heat and keep aside to cool.
  • Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
  • Keep it aside for an hour or two.
  • Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
  • Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
  • Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
  • Fry till done.
  • Serve hot with pure ghee.

08.11.11

Puneri Daal Recipe

Ingredients:

1 cup split Yellow Lentil (Toor dal)
4 tblsp fresh grated Coconut (Nariyal)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
2 tsp Goda Masala
2 tsp grated Jaggery
1 tsp Black Mustard seeds (Rai/Sarson)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
2 tblsp chopped Coriander Leaves (Dhania Patta)
1 tblsp Oil
How to make puneri daal:
  • Clean, wash and drain the lentils.
  • Simmer the lentils in double their quantity of water until soft.
  • Add all the spices, coconut, jaggery and salt.
  • Simmer for a minute and remove from the heat.
  • Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
  • Stir for few seconds.
  • Pour this over the cooked lentil, mix well.
  • Serve hot, garnished with chopped coriander leaves.
  • Goes well with boiled rice.
  • Serve hot with tamarind chutney.

08.11.11

Pitachi Mirchi Recipe

Ingredients:
11/4 cup Cornmeal / Cornstarch (Makai Ka Atta)
2 tblsp flaked Coconut (Nariyal)
4-5 dried Green Peppers
2 tsp roasted and coarsely ground Sesame seeds (Til)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil
How to make pitachi mirchi:
  • Dry-Roast the cornmeal on low heat till golden.
  • Heat the oil in a pan and add mustard seeds, allow them to pop.
  • Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.
  • Stir for a minute and add peppers.
  • Mix well, add little water and cook the vegetable is done but crisp.
  • Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.
  • Cook until the flour has absorbed all the liquid.
  • Serve hot.

08.11.11

Pavta Patties Recipe

Ingredients:
11/4 cup soaked overnight Lima Beans
2 medium sized boiled, peeled and mashed Potato (Aloo)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Garam Masala
4 tsp Flour
5 tblsp Oil
How to make pavta patties:
  • Boil the beans in enough water until very soft.
  • Drain them.
  • Knead all the ingredients including beans, except flour and oil, into a stiff dough.
  • Make equal size balls of the dough and flatten them slightly.
  • Heat the oil.
  • Roll each patty in the flour and shallow fry until golden and crisp.
  • Drain on a paper towel.
  • Serve hot with tamarind chutney.

08.11.11

Pavta Batata Recipe

Ingredients:
11/4 cup soaked overnight Lima Beans
2 medium sized peeled & cubed Potato (Aloo)
1tsp Black Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 medium sized finely chopped Onion (Pyaj)
4 tblsp fresh grated Coconut (Nariyal)
Chopped Coriander Leaves (Dhania Patta)
How to make pavta batata:
  • Cook the beans in enough water till cooked but not too soft.
  • Heat the oil in a pan and add mustard seeds, allow them to pop.
  • Add asafoetida and onion.
  • Fry till onions become translucent.
  • Now mix turmeric, cayenne, coriander, salt and potatoes.
  • Add little water and cook until potatoes are soft.
  • Gently mix in the cooked beans, coconut and coriander leaves.
  • Serve hot.

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08.11.11

Pandhra Rassa Recipe

Ingredients:
1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion (Pyaj)
11/2 tsp Garlic Paste (Lasun Paste)
1 tsp Ginger Paste (Adrak Paste)
1/2 grated dry Coconut (Nariyal)
10 Cloves (Lavang)
1inch long piece of Cinnamon (Tuj/Dalchini)
1 1/2 tblsp Black Cumin Seed (Jeera)
3 cut into pieces dried Red Chili (Lal Mirchi)
11/2 tblsp Poppy seeds (Khuskhus)
To taste Salt (Namak)
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds (Dhania)
2 cup Coconut Milk (Nariyal Ka Doodh)
1/2 cup stirred Plain Yogurt / Curd (Dahi)
1 tblsp Raisins (Kishmish)
1 tblsp Cashewnut (Kaju)
3 tblsp Ghee / Vegetable Oil
How to make pandhra rassa:
  • Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
  • Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
  • Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
  • Stir fry till cashew nuts turn golden.
  • Now add chicken pieces to it and fry well.
  • Lower the flame and cover the pan.
  • Put a little water on the lid and cook till almost done.
  • Heat the remaining oil in a large pan and add onion.
  • Fry till it becomes translucent.
  • Add the grinded paste and stir fry and add curd and stir for two minutes.
  • Add the cooked chicken and 2 cups of water, and bring to boil.
  • Add coconut milk and stir well.
  • Boil only once to avoid curdling.
  • Serve hot with rice, pooris or roti.