Tuesday, August 24, 2010

Gajar ka halwa


1. Carrot - 10 medium
2. Sugar to taste
3. Milk - 250 ml
4. Cashew, raisin and cardamom(green)
5.  Khowa
6. Ghee - 3 / 4 tbs


Grate the carrots in scraper properly and heat in a non stick kadhai in low flame.
Add cardamom and 6 to 7 tbs of sugar to it and mix well.
When the water dries up in the vessel add milk slowly and stir it to  mix.
You have to stir the  mixture every 5 mins , gradually the milk will dry up.
Taste it and add sugar if you want to make it more sweet.Or else add khowa for garnishing.
If the sweetness is ok remove the vessel from oven and add cashew, raisin and ghee and mix thoroughly.

Monday, August 23, 2010

Coconut Barfi


1. Coconut(scraped) - 2
2. Ghee - 2 to 3 tbs
3. Sugar to taste


Scrape the coconuts thoroughly in blender and heat a non stick pan.
Add the coconut and sugar( at least 5 to 6 tbs, if you want more sweetness you can add more tbs according to your taste) and mix well.
Now cook  it in low flame and stir it occasionally so that it does not stick to the pan.
after 20 mins when the mixture would become a bit sticky and all the water  has dried up, add ghee to it and mix well.
Now stop cooking and take the whole thing out in a tray and spread it evenly.
Keep it in freezer for an hour and cut it into barfis.

Kadi pakoda

Ingredients(for 4 people):

For Pakoda:
1. Besan - 1 cup
2. Jeera - 1 pinch
3. Jeera powder - 1 pinch
4. Red chilly powder - 1 pinch
5. Salt to taste


Now mix all the above ingredients in a bowl and add little amount of water.
Mix it thoroughly and keep on adding water slowly till the batter reaches a semi thick state.
Heat oil in a pan and when it is hot enough pour the batter in the shape of pakodas and fry it till it is golden brown in color.
Take the pakodas out and keep on a oil soaking paper to remove the excess oil.

For Kadi:
1. Curd - 500 g (kept for three days so that it becomes sour enough)
2. Turmeric powder - 1 tsp
3. Jeera and Mustard seeds - 1 tsp
4. Green chilly(cut into small pieces)
5. Ghee - 1 tsp
6. Red chilly powder - 1 tsp
7. Salt to taste


Mix 1 cup of water in curd and blend it well in grinder.
Heat one table spoon of oil in a non stick kadhayi.
Add jeera and mustard seeds and wait for 4 - 5 mins as the jeera seeds start cracking.
Add green chilly and cook for 1 - 2 mins and then add the curd.
Now add turmeric powder as you want the color of the kadhi and salt.
Keep stirring it every 5 min so that the curd does not become sticky.
After 10 mins add the pakoda to it and mix well.
Now cook the kadi in low flame till the kadi becomes a little thick.

Add topping: 

Heat ghee with red chilly powder in it for 1 min till the smell of ghee comes out.
And pour it on top of kadi. You can also garnish it with some roasted red chilly.

Chilly baby corn

Ingredient(for 2 people):

1. Baby corn (peeled)
2. Green chilly - 3(cut into small pieces)
3. Garlic - 10 cloves (cut into small pieces)
4. Soya sauce - 3 tsp
5. Vinegar - 2 tsp
6. Onion(sliced and cut into small pieces) - 1 medium
7. Capsicum - 1 small (cut into thin slices)
8. Salt to taste
9. Red chilly powder - 1 tsp
10. Corn flour - 1/2 cup
11. Besan - 1/2 cup
12. Chilly sauce - 1 tsp


Cut baby corns in 1 inch slices and dip in the semi thick batter(mix besan and a little corn flour to make it crisp and water) and deep fry till it turns golden brown.Keep it aside and let it cool down.
Heat 1 tbs oil in a non stick pan add green chilly , onion , garlic and stir till it is a little translucent.
Add capsicum and little water and cover the pan so that the vegetables get cooked.
After 5 mins add corn flour( mix in water and blend well) and red chilly powder, soya sauce, chilly sauce, salt, vinegar.
Now mix it well and cook in low flame until the water dries up and the gravy turns thick.
Add the fried baby corn to it, mix well and cook for 3 mins.

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