Ingredients:
1- 1/2 tbsp Peanuts
1 tbsp sesame seeds
1/4 tsp fenugreek seeds
1/2 tsp Cumin seeds
(above things dry roast and Powderd them )
1 tbsp tamarun past
1/2 tsp musterd seeds
currey leaves
1 big onion
1 small tomato
2-3 medium sized Brijals
4-5 garlic clove minced
2-3 Green chillies slites
1 tsp coriender Powder
1 tsp chilli Powder
1 tsp Goda Masala
1/2 tsp brown sugar (optional)
1/4 haladi
3-4 tbs oil
Procedure:
1. Cut Brinjals into 4 parts then shallow fry them in a pan using 2-3 pinch of salt.
2. After Brinjal become soft remove from pan and in same oil add mustered seeds, curry leavs and onion chopped
3. then add minced garlic, slits chilies, and all dry ingredients.
4. add chooped tomato and let it tender in it
5. then add brinjals in it and little water and tamarin pulp and salt to tast and brown sugar or jaggary.
6. before serving add chopped coriender.
Thursday, July 26, 2007
Chocolate Cake
Ingredients:
1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup milk or water
½ cup vegetable oil (flavorless)
2 eggs
2 tsp sugar
1 cup heavy cream for whipped cream
Procedure:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 to 35 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers
8. Take 1 cup of heavy cream in blender and add 2 tsp sugar and blend it for 5-7 min to make whipped cream.
9. Apply that cream to surface of one cut portion of cake and place another portion of cake above the cream cake surface.
10.Let it cool in a fridge.
1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup milk or water
½ cup vegetable oil (flavorless)
2 eggs
2 tsp sugar
1 cup heavy cream for whipped cream
Procedure:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 to 35 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers
8. Take 1 cup of heavy cream in blender and add 2 tsp sugar and blend it for 5-7 min to make whipped cream.
9. Apply that cream to surface of one cut portion of cake and place another portion of cake above the cream cake surface.
10.Let it cool in a fridge.
Dahi Vada
Ingredients:
3/4 cup socked mung dal
1/4 cup socked black gram dal
2 tbs chana dal
salt to tast
1/2 tsp green chili past
oil for deep fry
Procedure:
Procedure:
1. Grind above all dals using water and make fine past
2. add salt and green chili past and pinch of soda
3. using spoon make small vada and deep fry them.
4. after frying add those vadas in lokewarm water for 5 min
5. squeeze them and put them in cold semi sweet yourt.
6. in yogurt add little salt, chat masala
7. while serving put some imaly chutney, green chuteny on it.
3/4 cup socked mung dal
1/4 cup socked black gram dal
2 tbs chana dal
salt to tast
1/2 tsp green chili past
oil for deep fry
Procedure:
Procedure:
1. Grind above all dals using water and make fine past
2. add salt and green chili past and pinch of soda
3. using spoon make small vada and deep fry them.
4. after frying add those vadas in lokewarm water for 5 min
5. squeeze them and put them in cold semi sweet yourt.
6. in yogurt add little salt, chat masala
7. while serving put some imaly chutney, green chuteny on it.
Wednesday, July 25, 2007
Ragda Patis
Ingredient for patis:
2-3 potatoes boiled and mashed
ginger past
roasted jeera and balck pepper powder
salt
1 tsp corn flour
Procedure:
1. combine all above ingredients and make oval shape 1/2 inches patis
2. on flat skilet spread some oil and place patis and shallow fry them on both the sides.
Ingredients for Ragda:
1 cup of socked white pease
1 big onion
5-6 garlic clove
1/2 inch ginger
1 tej patta
1 inch dalchini
2 balck elayachi
1 tomato
1 tbs kasuri methi
1 tsp pav bhaji masala
1 tsp chili powder
1 tsp coriender powder
1/2 tsp jeera powder
Procedure:
1. Pressure cook socked peas by adding 2 balck elayachies and salt.
2. in pan add oil then add dalchini and tej patta then add chooped 1 big onion, let it brown in color.
3. then add ginder, and galic past and stir for 3 min then add toamtoes.
4. add cooked pease then add all dry powders one by one.
5. add little bit water and salt
6. add kasuri methi once it starts boiling.
7. keep on a flame for 5-7 mins.
Ingredients for serving ragda patis :
sweet imali chutney
green chutney
1 big finely chopped onion
1 big finely chopped tomato
1 cup semi sweet curd
chat masala
chopped coriender leaves
very fine yellow shev
ragda
patis
Procedure:
1. In Servies Bowl palce patis then add 1 full spoon ragda
2. add 1 tsp chopped onion, chopped tomatoes
3. 2-3 tsp sweet curds
4. 2 tsp imali chutney and green chutney
5. little bit chat masala.
6. 2-3 tsp fine shev and sprinkle coriender levaes.
2-3 potatoes boiled and mashed
ginger past
roasted jeera and balck pepper powder
salt
1 tsp corn flour
Procedure:
1. combine all above ingredients and make oval shape 1/2 inches patis
2. on flat skilet spread some oil and place patis and shallow fry them on both the sides.
Ingredients for Ragda:
1 cup of socked white pease
1 big onion
5-6 garlic clove
1/2 inch ginger
1 tej patta
1 inch dalchini
2 balck elayachi
1 tomato
1 tbs kasuri methi
1 tsp pav bhaji masala
1 tsp chili powder
1 tsp coriender powder
1/2 tsp jeera powder
Procedure:
1. Pressure cook socked peas by adding 2 balck elayachies and salt.
2. in pan add oil then add dalchini and tej patta then add chooped 1 big onion, let it brown in color.
3. then add ginder, and galic past and stir for 3 min then add toamtoes.
4. add cooked pease then add all dry powders one by one.
5. add little bit water and salt
6. add kasuri methi once it starts boiling.
7. keep on a flame for 5-7 mins.
Ingredients for serving ragda patis :
sweet imali chutney
green chutney
1 big finely chopped onion
1 big finely chopped tomato
1 cup semi sweet curd
chat masala
chopped coriender leaves
very fine yellow shev
ragda
patis
Procedure:
1. In Servies Bowl palce patis then add 1 full spoon ragda
2. add 1 tsp chopped onion, chopped tomatoes
3. 2-3 tsp sweet curds
4. 2 tsp imali chutney and green chutney
5. little bit chat masala.
6. 2-3 tsp fine shev and sprinkle coriender levaes.
Naan
Ingredients:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading(oil or water can also be used)
Procedure:
1. Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
2. Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle
3. Preheat oven to 350 degree F , and place aluminium foil on grill in oven and place 3-4 naan on foil and bake it for 4-5 min on each side .
4. apply butter on baked naan and serve hot.
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading(oil or water can also be used)
Procedure:
1. Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
2. Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle
3. Preheat oven to 350 degree F , and place aluminium foil on grill in oven and place 3-4 naan on foil and bake it for 4-5 min on each side .
4. apply butter on baked naan and serve hot.
Wednesday, July 18, 2007
Bread Roll
Ingredient:
1 boiled potato and mashed
1/2 tsp kasuri methi
1/2 tsp pav bhaji masala
1/2 tsp coriender Powder
1/2 tsp jeera powder
1/2 tsp chili powder
salt to tast
1/2 tsp ginder grated
amchur powder to tast
steamed green pease (optional)
Fresh Sandwitch Bread
warm water
Procedure:
1. Mixed all above dry ingredient except bread and water
2. make small oval shap ball.
3. take deep dish and add warm water and pinch salt to it
4. cut brownside of bread from all side and deep that bread in warm water just for 2 second.
5. with the help of our 2 palm press that bread both th side and remove water as much as u can.
6. bread becom flat, put oval shap potato ball at the center of the bread and sealed all sides of ball with bread.
7. take another deep dish and make thin batter of 2 tbs besan and salt and little bit chilli powder using water.
8. take preapred potato ball with bread and coat that ball with besan mixture from all sides.
9. deep fry that basan coated ball in hot oil on a medium heat till ball gets golden brown.
10. serve with mint chutney and tamarin chutney.
1 boiled potato and mashed
1/2 tsp kasuri methi
1/2 tsp pav bhaji masala
1/2 tsp coriender Powder
1/2 tsp jeera powder
1/2 tsp chili powder
salt to tast
1/2 tsp ginder grated
amchur powder to tast
steamed green pease (optional)
Fresh Sandwitch Bread
warm water
Procedure:
1. Mixed all above dry ingredient except bread and water
2. make small oval shap ball.
3. take deep dish and add warm water and pinch salt to it
4. cut brownside of bread from all side and deep that bread in warm water just for 2 second.
5. with the help of our 2 palm press that bread both th side and remove water as much as u can.
6. bread becom flat, put oval shap potato ball at the center of the bread and sealed all sides of ball with bread.
7. take another deep dish and make thin batter of 2 tbs besan and salt and little bit chilli powder using water.
8. take preapred potato ball with bread and coat that ball with besan mixture from all sides.
9. deep fry that basan coated ball in hot oil on a medium heat till ball gets golden brown.
10. serve with mint chutney and tamarin chutney.
Upwasache Dose
Ingredient:
1 cup varai
1/2 cup sabudana
salt
2 chillies
1 tsp Penute Powder
1/2 tsp jeera Powder
Procedure:
1. Make past of 1 cup varai, 1/2 cup sabudana
2. Add 2 spoon Penute Pwoder and salt, green chilli past and jeera
and make semi-thin batter of above using little water
3. Make dosas on Nonstick Pan.
4. Serve hot with coconut chutney.
1 cup varai
1/2 cup sabudana
salt
2 chillies
1 tsp Penute Powder
1/2 tsp jeera Powder
Procedure:
1. Make past of 1 cup varai, 1/2 cup sabudana
2. Add 2 spoon Penute Pwoder and salt, green chilli past and jeera
and make semi-thin batter of above using little water
3. Make dosas on Nonstick Pan.
4. Serve hot with coconut chutney.
Vaishali Style Aloo Paratha
Ingredient of Potatoes filling:
4 boiled Potatoes
1 tsp amchur powder
1/2 cup Mint Leaves
2 tsp Coriender Powder
1 tsp Jeera Powder
1 tsp Gram Masala
Grind following Masala:
6 semi hot chillies.
1 and half inches ginger
6-7 garlic
a bunch of coriender leaves.
1 and 1/2 spoon jeera and 4 black paper and dry roast them in tava.
Procedure of Potatoes Filling:
1. Mash cooked potatoes
2. add above grind masala
3. add 1 and 1/2 spoon coriender powder
4. 1 tsp everest gram masalaand
5. add salt according to taste.
6. Then add 1/4 lemone juice to it.
7. Little bit mint leaves.
Ingredient for Parath Dove:
1 and 1/2 cup wheat flour
1/2 cup Maida
1/2 tsp salt
4 tsp Oil
1/2 cup curd
and little water
Procedure for Dove:
1. add above all things and kned a soft dove.
2. keep aside for 1/2 hr. then make Parathas
4 boiled Potatoes
1 tsp amchur powder
1/2 cup Mint Leaves
2 tsp Coriender Powder
1 tsp Jeera Powder
1 tsp Gram Masala
Grind following Masala:
6 semi hot chillies.
1 and half inches ginger
6-7 garlic
a bunch of coriender leaves.
1 and 1/2 spoon jeera and 4 black paper and dry roast them in tava.
Procedure of Potatoes Filling:
1. Mash cooked potatoes
2. add above grind masala
3. add 1 and 1/2 spoon coriender powder
4. 1 tsp everest gram masalaand
5. add salt according to taste.
6. Then add 1/4 lemone juice to it.
7. Little bit mint leaves.
Ingredient for Parath Dove:
1 and 1/2 cup wheat flour
1/2 cup Maida
1/2 tsp salt
4 tsp Oil
1/2 cup curd
and little water
Procedure for Dove:
1. add above all things and kned a soft dove.
2. keep aside for 1/2 hr. then make Parathas
Egg curry (for 2 People)
Ingredient:
4 eggs hard boiled
2 big onions choped
2 cup chicken broth or vegi broth.
Dry roast and make past of following masalas:
2-3 black paper
3 cloves
1 cardamum
1 inch Cinnemon
1/4 spoon poppy seeds
1/4 spoon sauf
3 tbspoon dry cooconute
1 and 1/2 spoon chilli powder
1 spoon coriender powder
1/2 spoon jeera powder
Ginger 1/2 inch
Garlic 6-7 cloves
Procedure:
1. Take a pan, add oil and fry choped onions.
2. Add above ground past in the pan and let it cook for 5-6 mins.
3. Add chicken broth and a little water to it.
4. when gravy starts boiling add peeled egges to it, salt as per tast
5 And last but not least magic ingredient Kasuri methi :)
6. Serve hot with rice, parath or bhakari or Naan.
4 eggs hard boiled
2 big onions choped
2 cup chicken broth or vegi broth.
Dry roast and make past of following masalas:
2-3 black paper
3 cloves
1 cardamum
1 inch Cinnemon
1/4 spoon poppy seeds
1/4 spoon sauf
3 tbspoon dry cooconute
1 and 1/2 spoon chilli powder
1 spoon coriender powder
1/2 spoon jeera powder
Ginger 1/2 inch
Garlic 6-7 cloves
Procedure:
1. Take a pan, add oil and fry choped onions.
2. Add above ground past in the pan and let it cook for 5-6 mins.
3. Add chicken broth and a little water to it.
4. when gravy starts boiling add peeled egges to it, salt as per tast
5 And last but not least magic ingredient Kasuri methi :)
6. Serve hot with rice, parath or bhakari or Naan.
Bisebele Bhat
Ingerdients:
1 & 1/2 cup rice1 cup tur dal
vegies-beans,carrots,capsicum,potato,onion.
tamarin pulp
tomato pure
spices to grind:
2 and 1/2 tbs coriender powder
5 red chillies
1 tbs chana dal
1 tbs urad dal
cinnemom- 2 inches
clove - 5
cardamoms - 3
methi seeds - 1/2 ts
curry leaves - 7-8
poppy seeds - 1 ts
sauf - 1/2 ts
dry coconuts - 3 tbs
pinutes - 1 ts
1 and 1/2 spoon rasam masala or sambar masala.
Procedure:
1. Pressure cook tur dal using enough water.
2. Mashed cooked dal and add washed 1and 1/2 cup rice and add 5 cup water also add all vegies and salt to tast.
3. Take a big pot add oil.
4. Add jeera, mohories, hing and 3 read chillies and curry leaves5. add grounded past and tomato pure and stir for 5 mints to get nice aroma.
6. add semi thik cooked dal and rice containt to masala.
7. then as per tast add tamarin pulp to it.
8. add serve hot after 10 min with riyta or papad.
1 & 1/2 cup rice1 cup tur dal
vegies-beans,carrots,capsicum,potato,onion.
tamarin pulp
tomato pure
spices to grind:
2 and 1/2 tbs coriender powder
5 red chillies
1 tbs chana dal
1 tbs urad dal
cinnemom- 2 inches
clove - 5
cardamoms - 3
methi seeds - 1/2 ts
curry leaves - 7-8
poppy seeds - 1 ts
sauf - 1/2 ts
dry coconuts - 3 tbs
pinutes - 1 ts
1 and 1/2 spoon rasam masala or sambar masala.
Procedure:
1. Pressure cook tur dal using enough water.
2. Mashed cooked dal and add washed 1and 1/2 cup rice and add 5 cup water also add all vegies and salt to tast.
3. Take a big pot add oil.
4. Add jeera, mohories, hing and 3 read chillies and curry leaves5. add grounded past and tomato pure and stir for 5 mints to get nice aroma.
6. add semi thik cooked dal and rice containt to masala.
7. then as per tast add tamarin pulp to it.
8. add serve hot after 10 min with riyta or papad.
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