Ingredients:
2 cups gehun ka atta
1 cup curd
1/2 teaspoon haldi
1 1/2 teaspoons chilli powder
1 tablespoon roasted coriander powder
1/2 tablespoon roasted Jeera Powder
1/2 spoon crushed black paper
3 tablespoon Kasuri Methi
1 spoon Garlic Past (optinal)
2 tablespoons oil
salt to taste
Other ingredients: oil to roast the theplas
Procedure:
1.Mix all the ingredients together and knead into a soft dough using water only if required.
2.Knead the dough till it is smooth and divide into 12 to 14 equal portions.
3.Using a rolling pin, roll out the each portion 5" diameter rounds.
4.Cook each round on both the sides on a tava, smearing a little oil on both sides until brown spots appear on the surface.
5.Serve hot.
Thursday, June 14, 2007
TriDal
A combination of three dals simmered with spices.
Ingredients:
1/2 cup split Bengal gram (chana dal)
1/2 cup toovar dal (arhar)
1/2 cup split green gram (green moong dal)
1 teaspoon cumin seeds (jeera)
2 cloves
1 bay leaf
2 dried red chillies
1/2 teaspoon asafoetida (hing)
1 onion, chopped
1 to 2 green chillies, chopped
6 cloves garlic, chopped
1 teaspoon chopped ginger
1 tomato, chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
juice of 1 lemon
2 to 3 tablespoons oil
salt to taste
chopped coriander
Procedure:
1. Wash and pressure cook the dals in 3 cups of water.
2. Heat the oil in a pan, add the cumin seeds, cloves, bay leaf, red chillies and asafoetida and fry for a few seconds.
3. Add the onion, green chillies, garlic and ginger and fry for a few more minutes.
4. Add the tomato, chilli powder and turmeric powder and stir well, cooking till the oil separates from the masala.
5. Add the dals and 2 cups of water.
6. Add the lemon juice and salt and simmer for 10 minutes.
7. Serve hot garnished with chopped coriander.
Ingredients:
1/2 cup split Bengal gram (chana dal)
1/2 cup toovar dal (arhar)
1/2 cup split green gram (green moong dal)
1 teaspoon cumin seeds (jeera)
2 cloves
1 bay leaf
2 dried red chillies
1/2 teaspoon asafoetida (hing)
1 onion, chopped
1 to 2 green chillies, chopped
6 cloves garlic, chopped
1 teaspoon chopped ginger
1 tomato, chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
juice of 1 lemon
2 to 3 tablespoons oil
salt to taste
chopped coriander
Procedure:
1. Wash and pressure cook the dals in 3 cups of water.
2. Heat the oil in a pan, add the cumin seeds, cloves, bay leaf, red chillies and asafoetida and fry for a few seconds.
3. Add the onion, green chillies, garlic and ginger and fry for a few more minutes.
4. Add the tomato, chilli powder and turmeric powder and stir well, cooking till the oil separates from the masala.
5. Add the dals and 2 cups of water.
6. Add the lemon juice and salt and simmer for 10 minutes.
7. Serve hot garnished with chopped coriander.
Home made Gulab Jamun
Knead dove of following:
milk powder- 1 cup + 2 tbs
maida - 1 tbs
soda - 1/4 spoon
cardamom powder 1/2 tsp
ghee - 4 spoon
pinch of salt
pinch of baking powder
1/4 spoon dry roast semolina
little water
for syrup:
sugar- 1 cup
water- 3/4 cup
lemon juice- 1 sp
Procedure:
Make small ball of above dove and deep fry in oil on very low heat till golden brown and put in hot syrup.
milk powder- 1 cup + 2 tbs
maida - 1 tbs
soda - 1/4 spoon
cardamom powder 1/2 tsp
ghee - 4 spoon
pinch of salt
pinch of baking powder
1/4 spoon dry roast semolina
little water
for syrup:
sugar- 1 cup
water- 3/4 cup
lemon juice- 1 sp
Procedure:
Make small ball of above dove and deep fry in oil on very low heat till golden brown and put in hot syrup.
Punjabi Chole
Take 7 oz dry chole and socked in semi hot water for 7-8 hr,
Do following past:
1 big onion dry roast
2 tbs dry roasted coconut
1 and ½ inch ginger, 6 garlic clove
few coriander leaves
1/2 inch Cinnamon dry roasted
1/2 ts jeera.
Procedure:
In cooker add socked chole , add pinch of soda, salt, and 3 large black elaichi. and make 3 vestal
In pan add oil, add 2 tej patta , mustered and hing.
then add gound past after 5 min then add following masala.
2 spoon chole masala
1 and 1/2 spoon red chilli
1 spoon coriander powder
5 ts tomato past or pure
keep stirring for 5-7 mints.
then add cooked chole.
then before serving add kasuri methi leaves.
Do following past:
1 big onion dry roast
2 tbs dry roasted coconut
1 and ½ inch ginger, 6 garlic clove
few coriander leaves
1/2 inch Cinnamon dry roasted
1/2 ts jeera.
Procedure:
In cooker add socked chole , add pinch of soda, salt, and 3 large black elaichi. and make 3 vestal
In pan add oil, add 2 tej patta , mustered and hing.
then add gound past after 5 min then add following masala.
2 spoon chole masala
1 and 1/2 spoon red chilli
1 spoon coriander powder
5 ts tomato past or pure
keep stirring for 5-7 mints.
then add cooked chole.
then before serving add kasuri methi leaves.
Yummii...Moghalai Chicken
Chicken Marination :
combine chicken, 2 spoon curd, salt, and haldi let it marinade for 4-5 hrs
Dry roast following Masalas:
2 clove
1 and 1/2 cardamom
1 inch Cinnamon
1/2 spoon jeera
1/2 spoon poppy seeds
1/2 tej patta
5 black pepper
1/2 spoon sauf
Make following Past :
1/4 raw onion
ginger, garlic
coriander leaves
dry roasted coconut
4-5 cashews
and above roasted masala.
Procedure:
1.Take pan , in oil add 1 big cardamom and 1 tej patta,
2. add above past let it cook for 2-3 mints,
3. add 1 and 1/4 tbs red chili, 1 spoon coriander, 1/2 small spoon chicken masala and keep stirring till oil separates.
4. add 3 ts tomato past. then add marinated chicken to it and keep sting till nice aroma spared and oil start separate.
5. add enough water. let cook till chicken tender.
Server above Yummi Chicken with Parath or Naan and Jeera Rice.
combine chicken, 2 spoon curd, salt, and haldi let it marinade for 4-5 hrs
Dry roast following Masalas:
2 clove
1 and 1/2 cardamom
1 inch Cinnamon
1/2 spoon jeera
1/2 spoon poppy seeds
1/2 tej patta
5 black pepper
1/2 spoon sauf
Make following Past :
1/4 raw onion
ginger, garlic
coriander leaves
dry roasted coconut
4-5 cashews
and above roasted masala.
Procedure:
1.Take pan , in oil add 1 big cardamom and 1 tej patta,
2. add above past let it cook for 2-3 mints,
3. add 1 and 1/4 tbs red chili, 1 spoon coriander, 1/2 small spoon chicken masala and keep stirring till oil separates.
4. add 3 ts tomato past. then add marinated chicken to it and keep sting till nice aroma spared and oil start separate.
5. add enough water. let cook till chicken tender.
Server above Yummi Chicken with Parath or Naan and Jeera Rice.
Vaishali's Chicken Biryani
Ingredient for Semi-dry Chicken.
large onion sliced
6 clove of garlic
1 1/2 inch ginger
1 green chilli
1/2 cup dry coconute
1 1/2 spoon khas khas
3 spoon curd
1 tbs kanda lasun masala
1 spoon dhana kut
2 tbs biryani masala
Procedure:
1. marinate chicken using curd, little salt, and haladi. ( don't add much salt ). marinate chicken at least 3-4 hr before cooking.
2. take pan add small spoon oil then add sliced onion, garlic, ginger,green chillies. keep on stiring till onion gets light brown.put this mixture in mixer.
3. put tava on gas roast coconute and khas khas till coconute gets brown. also add this mixture in mixer.
4. cut 1 large tomoto and this into mixer. and grinde all this in mixer.
5. put pan on gas add 2 big spoon oil once oil get heated add marinate chicken and keep stiring for 5-7 minutes, then add above mention amount kanda lasun masala, dana kut, biryani masala and this keep stiring for 5 min.
6. once masala start loosing oil add grinded past to the pan and keep stiring for 5-7 mints.
7. add 1/2 cup water and stir. whole mixture in pan should look like thik gravy. put dish on pan and let it cook for 5 min after that open and again stir once and putdish on pan let for 5-7 min, repate this till gravy becoes very thik, all masala get stick to chicken, final thing should look like semi-dry chicken.
Ingredient for Rice
2 cup rice , washed and socked for 15 min before making rice.
2 lavang
3 green vilaychi
1 & 1/2 inch dalcheeni
1 tej patta.small onion sliced
3 garlic,
1 inch ginger past
1 spoon chili powder
1 spoon dhana cut
1 spoon biryani masala
1 pinch haladi
1. put coocker on gas add ghee, then add lavang, vilayachi, dalcheeni, tej patta keep stiring for 2-3 min.
2. add small sliced onion and stit till brown, then add ginger and garlic past stir for 2 mints
3. add chili powder, dhana kut, biryani masala, pinch of haldi keep stiring for 2-3 mints till u get good smell of masala.
4. add 2 cup chicekn sup to masala and add 1 and 1/2 cup normal water to masala.
5. let it boil
6 then add socked rice in coocker add salt to tast.
7. close cooker and make gas flame to medium flame and make only 1-2 whistles. and rmove cooker from gas.
8. let cooker get cool.
(for 2 cup we r adding only 3 and 1/2 cup water instead of 4 cup water)
Procedure for layring
open cooker , stire rice lightly and then take out half rice form cooker then add all chicken masala in cooker then put rice on it.
close cooker.
put tava on high falme gas let tava get heated very very hot then put cooker on tava. keep cooker on tava atleast for 15 - 20 mints.
large onion sliced
6 clove of garlic
1 1/2 inch ginger
1 green chilli
1/2 cup dry coconute
1 1/2 spoon khas khas
3 spoon curd
1 tbs kanda lasun masala
1 spoon dhana kut
2 tbs biryani masala
Procedure:
1. marinate chicken using curd, little salt, and haladi. ( don't add much salt ). marinate chicken at least 3-4 hr before cooking.
2. take pan add small spoon oil then add sliced onion, garlic, ginger,green chillies. keep on stiring till onion gets light brown.put this mixture in mixer.
3. put tava on gas roast coconute and khas khas till coconute gets brown. also add this mixture in mixer.
4. cut 1 large tomoto and this into mixer. and grinde all this in mixer.
5. put pan on gas add 2 big spoon oil once oil get heated add marinate chicken and keep stiring for 5-7 minutes, then add above mention amount kanda lasun masala, dana kut, biryani masala and this keep stiring for 5 min.
6. once masala start loosing oil add grinded past to the pan and keep stiring for 5-7 mints.
7. add 1/2 cup water and stir. whole mixture in pan should look like thik gravy. put dish on pan and let it cook for 5 min after that open and again stir once and putdish on pan let for 5-7 min, repate this till gravy becoes very thik, all masala get stick to chicken, final thing should look like semi-dry chicken.
Ingredient for Rice
2 cup rice , washed and socked for 15 min before making rice.
2 lavang
3 green vilaychi
1 & 1/2 inch dalcheeni
1 tej patta.small onion sliced
3 garlic,
1 inch ginger past
1 spoon chili powder
1 spoon dhana cut
1 spoon biryani masala
1 pinch haladi
1. put coocker on gas add ghee, then add lavang, vilayachi, dalcheeni, tej patta keep stiring for 2-3 min.
2. add small sliced onion and stit till brown, then add ginger and garlic past stir for 2 mints
3. add chili powder, dhana kut, biryani masala, pinch of haldi keep stiring for 2-3 mints till u get good smell of masala.
4. add 2 cup chicekn sup to masala and add 1 and 1/2 cup normal water to masala.
5. let it boil
6 then add socked rice in coocker add salt to tast.
7. close cooker and make gas flame to medium flame and make only 1-2 whistles. and rmove cooker from gas.
8. let cooker get cool.
(for 2 cup we r adding only 3 and 1/2 cup water instead of 4 cup water)
Procedure for layring
open cooker , stire rice lightly and then take out half rice form cooker then add all chicken masala in cooker then put rice on it.
close cooker.
put tava on high falme gas let tava get heated very very hot then put cooker on tava. keep cooker on tava atleast for 15 - 20 mints.
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