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Monday, August 26, 2013

Sol Kadi with Butter Milk

Sol Kadi with Butter Milk 
  •  Dried  Kokum-7 or 8 
  • Water -1 cup
  •  Butter Milk -11/2 cups
  • Small piece ginger 
  • Hing/Asafoetida-1 or 2 pinch
  • Green Chilies-1OR 2
  •  Cumin seeds-1/2 tsp
  • Salt to taste .
Garnishing 
  • Few fresh Coriander Leaves (chopped)

Metho

 wash n Soak the dried  kokum in a water for about  an hour or so  .  It releases color slowly and the whole water will be red as soon as you stir it after a while.

squeeze the dried kokum well n discard it ..
Grind green chillies, hing, ginger, cumin seeds . Add this ground mixture to the kokum water,mix it well  n then strain it . n then add butter milk with salt .
Garnish with chopped coriander leaves .

Saturday, August 24, 2013

Masoor dhal chutney !

Masoor dhal chutney !
  • Masoor Dhal-1/2 cup
  • Dry red chillies-6 to 8 or according to the spice 
  • Grated coconut-1/2 cup
  • Hing -2 pinch 
  • Tamarind -Tamarind seed size 
  • Methi /Fenugreek seeds-a pinch 
  • Salt to taste 
For seasoning 
  • Oil-1 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves-1 sprig
  • Turmeric powder-1/4 th tsp 

Method 
In little oil roast masoor dhal till it gives an aroma , remove it n then roast dry red chillies n hing again in little oil .. cool it n grind along with grated coconut, tamarind n methi seeds ,remove add salt n do the seasoning .
 

Thursday, August 22, 2013

Spinach corn paneer sandwich

Spinach corn paneer sandwich .
  • Bread slices-6
  • oil-2 tsp
  • Onion-1 small
  • Cumin seeds-1/4 th tsp 
  • Chopped spinach-2 cups
  • corn kernels-1/2 cup 
  • Scrambled paneer-1/4 th cup 
  • Pepper powder-1/2 tsp 
  • Butter or ghee -3 tsp 
  • salt to taste .
 
Method 
Pressure cook corn kernels for 1 whistle..keep aside 

In a kadai add oil , add in cumin seeds, chopped onions n fry till pink, add spinach , scrambled paneer, cooked corn kernels ,salt n saute till spinach starts to wilt .then add pepper powder n mix well !

Spread this mixture over the bread slice n place another bread slice over it  .. apply butter over it n tawa fry it till crisp !

Roses that bloomed !






whole Green Moong Amti .

whole Green Moong Amti (Maharashtrian Dal

1/2 cup - whole green moong 


Seasoning
Oil-2 tsp
Mustard seeds  -1tsp
Cumin seeds-1 tsp
Onion -1
Tomato -1
Garlic-3 flakes 
Green chillies-2
 Turmeric powder-1/2 tsp
Curry leaves-1 sprig 

Salt to taste

Garnishing 
 Coriander leaves- 1 tbsp
 Fresh grated coconut -1 tbsp 

Method
Pressure Cook whole green moong  with turmeric .cool n mash it well .

Crush garlic n Green chillies .

In a kadai add oil , splutter mustard seeds ,cumin, curry leaves, crushed garlic n green chillies, add chopped onion n fry till pink , add in tomatoes n fry till the raw smell goes ,then add boiled n mashed whole green  moong n add water ,salt n boil n then do the garnishing . 

Note: The Dhal should be little watery !

A Thali of White Rice, Alsande Upkari, Chane Saaru, Soyi Bajjili Ghassi ,( Kerala Amchi Style) Piyava Bhutti, Potatao Masala Tawa Fries n Sabudana Kheer

A Thali of White Rice, Alsande Upkari, Chane Saaru, Soyi Bajjili Ghassi ,( Kerala Amchi Style) Piyava Bhutti, Potatao Masala Tawa fries n Sabudana Kheer 
White rice
  • Raw Rice-2 cups
  • water-6 to 8 cups
Method
In a vessel add water n boil till it bubbles , then reduce the flame add washed rice ,cover partailly n cook for 15 mts n then check by squeezing a few grains between the fingers , once cooked then strain . n let it stand for about 5 to 7 minutes ..till all the water is drained out .


Alsande Upkari /Yardlong  Beans  (Amchi style stir fry )
  • Chopped Alsando /Yardlong Beans -2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well ! 

Chane saaru / CHICKPEAS plain rasam
Chano/Black Chickpeas - 1/4 th kg 

seasoning

  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Dry red chilly - 2 or 3
  • Asafoetida/Hing - 1/2 tsp
  • Curry leaves - 5
  • Salt to taste

Method
Soak the chickpeas overnight in water, and pressure cook it with twice the amount of water for about 20 minute.


In a vessel add the stock n boil it with salt n then give d seasoning . 

The drained chickpeas i have used to make soyi bajjili ghassi .


Soyi Bajjili Ghasi ! a Kerala Amchi delicacy !
  • Black chana -1/4 kg (soak in water the previous night ) n then pressure cook it till soft but not mushy 
  • Raw banana -1
  • Yam -100 gms
  • Drumsticks -2
  • Potatoes-2
  • Cashew nuts -1 fist
  • Grated coconut -2 glass
  • Coriander seeds-2 tsp
  • Dry red chillies-8 -10
  • Black gram dhal/Urid dhal -2 tsp
  • Tamarind -Marble size
  • Curry leaves..1 Sprig    
 Method 

Pressure cook all d veggies along with cashewnut .for one whistle.

 In a kadai fry grated coconut, dry red chillies, coriander seeds, black gram dhal without oil till it turns brown ..grind all these along with lil tamarind to a not so fine powder or paste form...(if powdered then this can b preserved 4 a while in an air tight container ) 

In a vessel add the cooked chana , vegetables n the ground masala with salt ..bring it to a boil ..season it with mustard seeds n curry leaves. 

Piyava Bhutti ( Fried onions in coconut based dry masala ) 

  • Medium Onions-4 
  • Grated coconut-1 cup
  •  Dry red chillies -4/5 or according to the taste .
  • Tamarind-Tamarind seed size 
  • Coriander seeds-2 tsp
  • Oil-3 tsp 
  • Salt to taste
Method
Finely chop onions ..keep aside 

In little oil roast red chillies n keep it aside.


In little oil roast  coriander seeds till brown n keep aside.


Grind grated coconut, roasted red chillies n tamarind to a fine paste .. just sprinkle water n dont add too much water while grinding . And just before taking out the masala add d roasted coriander seeds n grind for a minute or 2 .

In a kadai add oil, add in chopped onions n fry till reddish brown ,then add the ground masala n fry till d ground masala becomes dry !

Potato Masala Tawa fries !
  • Medium size potatoes -2
  • Ginger Garlic Paste-11/2 spoon
  • Thick tamarind juice-2 tsp
  • Red chilly powder-2tsp
  • Rice powder-1 tsp
  • Finely chopped onions-2
  • Finely chopped coriender leaves
  • Turmeric Powder-1/4 tsp 
  • salt to taste .

Method
Wash n peel the potatoes n  slice them .. 

Marinate the sliced potatoes with salt, chilly powder, turmeric powder, Ginger garlic paste ,finely chopped onions ,finley chopped coriender leaves,thick tamarind juice n rice flour,...let this marinade stay for 10 mts .. 

Heat a tawa ,drizzle some oil n shallow fry on both d sides ...




Sabudana kheer !
  • Sabudana /Sago-1 cup 
  • Milk-1/2 litre  
  • Sugar-1/4 th cup
  • Vanilla custard powder-1 tsp 
  • Saffron strands -few 
  • Cardamom powder -1/4 th tsp 
  • Almonds -10 
Method
Soak Sabudana for 1/2 an hour. 

Soak almonds in water for about 20 mts . peel n slice it . 


 Soak saffron strands in little warm milk .


In a deep pan  add mik n boil it , now add the soaked sabudana to the milk. boil it well .. then add sugar , custard powder , mix well  ,make sure that the milk boil on low to medium flame till the sabudana are fully cooked and the kheer thickens. Stir the kheer so that it does not stick to the bottom of the pan. add the saffron soaked milk . switch off the flame add the cardamom powder n garnish with sliced almonds !


Serve it either hot or cold  !

Sabudana kheer !

Sabudana kheer !
  • Sabudana /Sago-1 cup 
  • Milk-1/2 litre  
  • Sugar-1/4 th cup
  • Vanilla custard powder-1 tsp 
  • Saffron strands -few 
  • Cardamom powder -1/4 th tsp 
  • Almonds -10 
Method
Soak Sabudana for 1/2 an hour. 

Soak almonds in water for about 20 mts . peel n slice it . 

 Soak saffron strands in little warm milk .

In a deep pan  add mik n boil it , now add the soaked sabudanas to the milk. boil it well .. then add sugar , custard powder , mix well  ,make sure that the milk boil on low to medium flame till the sabudanas are fully cooked and the kheer thickens. Stir the kheer so that it does not stick to the bottom of the pan. add the saffron soaked milk . switch off the flame add the cardamom powder n garnish with sliced almonds !

Serve it either hot or cold  !

.

Alsande Upkari /cow pea beans palya (Amchi style stir fry )


Alsande Upkari /cow pea beans palya (Amchi style stir fry )
  • Chopped Alsando /Cow Pea beans-2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well ! 




Wednesday, August 21, 2013

Piyava Bhutti ( Roasted onions in coconut based dry masala )

Piyava Bhutti ( Roasted onions in coconut based dry masala ) 
  • Medium Onions-4 to 5  
  • Grated coconut- 2 cup's
  •  Dry red chillies -6 to 8  or according to the spice  .
  • Tamarind-Tamarind seed size 
  • Coriander seeds-2 tsp
  • Coconut Oil-3 tsp 
  • Salt to taste
Method 
Finely chop onions ..keep aside

In little oil roast red chillies n keep it aside.

In little oil roast  coriander seeds till brown n keep aside.

Grind grated coconut, roasted red chillies n tamarind to a fine paste .. just sprinkle water n dont add too much water while grinding . And just before taking out the masala add the roasted coriander seeds n grind for a minute or two .

In a kadai add oil, add in chopped onions n fry till reddish brown ,then add the ground masala n fry till the ground masala becomes dry. 

Potato Masala Tawa fries !

Potato Masala Tawa fries !
  • Medium size potatoes -2
  • Ginger Garlic Paste-11/2 spoon
  • Thick tamarind juice-2 tsp
  • Red chillie powder-2tsp
  • Rice powder-1 tsp
  • Finely chopped onions-2
  • Finely chopped coriender leaves
  • Turmeric Powder-1/4 tspsalt to taste .

Method
Wash n peel the potatoes n  slant cut them .. Marinate it with salt, chillie powder, turmeric powder, Ginger garlic paste ,finely chopped onions ,finley chopped coriender leaves,thick tamarind juice,rice flour,...let this marinade stay for 10 mts .. 
Heat a tawa ,drizzle some oil n shallow fry on both d sides ...

Puli Koddel ! ( Sweet, Sour, and Spicy Coconut gravy of Ash Gourd )

Puli Koddel ! ( Sweet, Sour, and Spicy Coconut gravy of Ash Gourd ) 

  • Ash gourd-1/2 kg
  • Grated coconut- 3 tbsp
  • Red chillies-6 to 8 
  • Coriander seeds-3 tsp
  • Fenugreek seeds-2 pinch 
  • Mustard seeds-1/4 th tsp 
  • Cumin seeds-1/4 th tsp
  •  Black gram dhal /Urad dhal,-2 tsp
  •  Bengal gram dal /Channa dal,-2 tsp
  • Turmeric powder-1/4 tsp
  • Raw Rice- 1 tsp
  • Jaggery- Lemon size 
  • Thick Tamarind pulp-2 tsp 
  •  Til (Sesame seeds)-1tbsp
  • Salt- to taste
  Seasoning
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves -1 sprig .


Method 
Wash, peel and cut the ash gourd into medium pieces and boil it with salt ,jaggery and tamarind pulp . Dont over cook it .

In a kadai, dry fry ( DONT ADD OIL ) red dry chillies, grated  coconut , coriander seeds, urad dhal, channa dhal, mustard seeds, fenugreek seeds, raw rice, cumin seeds, thil  separately till they are golden in color .Cool it 


Grind together all the dry roasted ingredients along with turmeric powder to a coarse powder  .


Add the ground power to the cooked ash gourd , add little water n then boil well ! 

Finally give the seasoning !





innovative chuutney

Innovative chutney 
To be ground !
Grated coconut-1 cup
Green chillies-2 or 3 according to the taste 
mint leaves- a handful 
coriander leaves-a handful
cumin seeds-1/2 tsp
sugar- 1/4 th tsp
lemon juice-1 or 2 tsp 
salt to taste 

Seasoning 
oil-1 tsp
Asafoetida-a pinch
Mustard seeds-1/2 tsp
curry leaves-1 sprig 
Method 
Grind all the above meant for grinding except lemon juice , to a medium paste ( nor coarse nor fine ) , remove it n add in lemon juice n mix well !  then give the seasoning . 


Chaat Chutney .green and dates tamarind chutney !

Chaat chutney ! 
 GREEN CHUTNEY

  • 1 cup -coriander leaves-1cup
  • 1/4 cup- mint leaves-1/4 th cup
  •  Green chilly-2
  •  ginger-1/2 inch
  • lime juice-1 tsp
  • Salt to taste
Method 
Grind all the above to a fine paste with little water .
can be refrigerated for about 3 to 4 days .
   
DATES TAMARIND CHUTNEY

  • Dates-1/2 cup 
  • Tamarind pulp-1/4 th cup
  • Jaggery-1/2 cup
  • Red chilly powder -1/2 tsp
  • Roasted cumin powder-1stp
  • Black salt(kaala namak)-1/4 th tsp
  • water-2 cups
Method
In a vessel add little water ,boil dates till soft ..cool it n grind it . 

Add this paste along with all the above ingredients n boil well till it becomes thick . 

Cool  n refrigerate it in an air tight container .

NOTE : Both these chutney's can be used for any kind of chaat items .

Butter Masala Dosa with hing Chutney n Pathal Bhaji

Butter Masala Dosa with hing Chutney n Pathal Bhaji
  • Dosa rice-2 cups
  •  Urad Dal-1/2 cup
  • Fenugreek seeds/ Methi Seeds-1/2 tsp
  • Poha (flattened rice)-1/4 th cup
  •    Chana Dal-11/2 tsp
  • Salt to taste 

Method
Soak dosa rice,urad dal,methi seeds and chana dhal together in water for 4 hrs.Grind this with phova ( previously soaked in water for 10 mts )  to a fine batter. add salt !

Ferment the batter overnight.

 Heat a dosa pan , smear oil n spread the dosa n roast on both sides !

Note : For best results , Before spreading every dosa, sprinkle water over the heated pan and wipe with tissue .

Pathal Bhaji ( watery potato sabji )
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1 cup
Salt to taste 

Seasoning
Oil-1tsp
Chana Dhal-1/4 th tsp
Urid dhal -1/4 th tsp
Mustard seeds-1/2 tsp
Curry leaves-1 sprig

Method
Pressure cook potatoes -cool n roughly mash it .

soak chana dhal for 10 mts

In a kadai add oil, mustard seeds, once it sputters add  soaked chana dhal , urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a quick boil !

Hing Chutney !
  • Hing-1/4 th tsp 
  • dry red chillies-2 or 3
  • tamarind -tamarind seed size 
  • Grated coconut-1 cup 
  • salt to taste
seasoning
  • oil-1tsp
  • Mustard -1/2 tsp
  •  curry leaves -1 sprig  
Method 
 in little oil fry red chillies n hing .cool it n grind along with grated coconut n tamarind n then season it .

Note :serve the dosa with a dollop of butter !
.

Carrot Halwa /Gajjar ka halwa .

Carrot Halwa /Gajjar ka halwa .
  • Carrots- medium 8 to 10 
  • Ghee- 3tbsp 
  • Milk-2 cups
  • Grated Khoya-1 cup
  • Sugar-1/2 or 3/4 th cup or according to the sweetness 
  • Roasted Cashew nuts n Raisins ( in little ghee ) -2 tsp each

Method 
Wash , peel n grate carrots .

In a kadai add ghee ,melt it n then add grated carrots n cook for about 5 mts n then add milk n cook it till the carrots are well cooked n the milk evaporates .Add in grated khoya n sugar n cook again for about 5 mts stirring continuously ! 

Once done ...add in cardamom powder n mix well , then garnish with cashew nuts n raisins .

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufv
Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Carrots8-10 medium

Cashewnuts5-6

Almonds 5-6

Raisins 10-15

Pure ghee 3 tablespoons

Milk 2 cups

Green cardamom powder 1/4 teaspoon

Mawa (khoya) 1 cup

Sugar 3/4 cup

Silver warq 1 sheet

Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpuf

Monday, August 19, 2013

Ladies finger fritters !


Ladies finger fritters ! 


  • Ladies finger/okra - 12 /14
  • Besan /Gram flour-1/2 cup
  • Rice flour -2 tsp
  • Ajwain /caraway seeds-1/2 tsp
  • Red chilly powder-1 tsp
  • Kasuri methi- 2 tsp
  • Salt to taste 

 Method
wash  n pat dry  the ladies finger .cut into roundels ..

In bowl add besan, rice flour , red chilly powder, ajwain , salt , crushed kasuri methi n d chopped ladies finger .. sprinkle little water n mix well ! 

Heat a kadai with oil n drop in the mix little by little .. n deep fry till done !  

Remove on tissue paper n serve hot with Tomato Ketchup !



Sambarballi /Cuban oregano chutney !

Sambarballi /Cuban oregano chutney ! 
  • 12 -14 Sambarballi leaves
  • 1/2 cup Coconut grated
  •   3 Green chilly or according to the taste
  • -Garlic cloves 
  • 1/2tsp - Cumin seeds 
  • Tamarind -Tamarind seed size
  • 1 tsp -Ghee 
  • Salt to taste  
Seasoning 
Oil-1tsp
Mustard seeds-1/2 tsp
curry leaves -1 sprig  

Method
In a kadai , add ghee n fry crushed garlic n sambarballi leaves .. cool n then grind it along with grated coconut, cumin seeds, tamarind, green chillies to a paste ! add little water along with salt n then do the seasoning !.