May 11, 2012 Leave a comment
- 2 1/2 cups sugar
- 3 1/2 cups water
- 2 tbsp. milk
- few drops saffron (kesri) colour
- Put sugar and water in a vessel and boil.
- When sugar dissolves, add milk.
- Boil for 5 minutes till scum forms on top.
- Strain and return to fire.
- Add colour and boil till sticky but no thread has formed.
- Add cardamom powder and mix. Keep aside.
- Mix flour and milk to a smooth batter.
- Heat ghee in a heavy frying pan.
- Hold strainer on top with one hand.
- With the other pour some batter all over the holes.
- Tap gently till all batter has fallen into hot ghee.
- Stir with another strainer and remove when light golden.
- Keep aside. Repeat for remaining batter.
- Immerse boondi in syrup.
- Drain any excess syrup.
- Spread in a large plate. Sprinkle few tsp. hot water over it.
- Cover and keep for 5 minutes.
- Shape in laddoos with moist palms.
- Cool and keep open to dry, before storing in containers.
May 11, 2012 2 comments
- Sieve flour.
- Dry mint leaves on a hot griddle and then powder.
- Mix flour, salt and mint powder, add water to make a semi hard dough.
- Knead well, cover and keep aside for 10 minutes.
- Divide into 8 equal portions,
- Roll out each portion with a rolling pin to approximately six inch diameter.
- Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table spoon of oil on paratha. Repeat the same on the other side.
- Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry of your choice.
- Coriander Chutney (pamelakanjilal.wordpress.com)
- Ananas Panna (lajjatdarswayampak.wordpress.com)
- Aloo Paratha aka Potato stuffed Indian flat bread – Every Indian’s favorite (zaikazabardast.com)
May 11, 2012 1 comment
- Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.
- Make a paste of ginger and green chilies.
- Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.
- Keep the steamer ready on the flame.
- Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.
- Pour the batter into the greased mold and steam for 10-12 minutes.
- Cool for sometime. Cut into squares and arrange in a serving platter/bowl.
- Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
- Serve garnished with chopped green coriander leaves and grated coconut.
- Bonda with mashed potato (ownchef.wordpress.com)
- Tomato Pachadi (Tomato Chutney) – 1 (aahaaram.wordpress.com)
- Keema Aloo Mattar (yummyfoodmadeeasy.wordpress.com)
May 11, 2012 Leave a comment
- Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.
- In a saucepan, prepare the seasoning by heating the butter.
- Add the cumin and mustard. When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.
- Fry till the onion starts turning color.
- Now add the powders and fry for a minute.
- Remove from heat and add the boiled dal/tomato to this.
- Add the chopped coriander leaves. Mix well. Adjust the salt if necessary. Add 1 cup of water.