Friday, 20 April 2018

GRAPES PICKLE


Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Grapes  -  250 gms
Panch foran -  1 tsp
Asafoetida  -  a pinch
Red chilly powder  -  1/4 tsp
Turmeric powder  -   1/4 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1 tsp
Whole red chilly  -  2
Oil  -  1 tsp

METHOD
Wash the grapes.
Heat oil in a pan,add panch foran,asafoetida and whole red chilly to crackle.
Add grapes,red chilly powder,turmeric powder,salt,sugar and roasted cumin seeds powder and mix well.
Switch off the flame.
Now  grapes pickle is ready to serve.


Monday, 16 April 2018

AAM KI LAUNGI


Prep Time :10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
  Raw mango  -   2
Roasted cumin seeds powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Sugar  -  1 cup
Black salt  -  1/2 tsp
Salt  -  to taste

METHOD
Wash and peel the mango,chop into long pieces.
Boil mango and sugar in a pan.
When sugar absorb and mango are soft,add black salt,red chilly powder,salt and roasted cumin seeds powder and mix well.
Take off from the flame.





PEEPAL LEAVES RAITA


Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Peepal leaves  -  6 - 7
Thick curd  -  1 cup
Red chilly powder  -  1/2 tsp
Roasted cumin seeds powder  - 1/2 tsp
Finely chopped cucumber  -   1/2 bowl
Finely chopped tomato  -   1/2 bowl
Finely chopped onion  -   1/2 bowl
Finely chopped coriander leaves  -  1 tbsp
Red chilly powder  -  1/2 tsp
Roasted cumin seeds powder  -  1/2 tsp
Black salt  -  1/2 tsp
Sugar  -  1 tsp

METHOD
Heat water in a pan.
When water comes to boil add peepal leaves.
After some time we get soft peepal leaves.
Cut the peepal leaves into pieces.
Whisk the curd,add red chilly powder,roasted cumin seeds powder,black salt and sugar and mix well.
Now we add peepal leaves,cucumber,tomato,onion and coriander leaves and mix well
Serve chilled

Note:Peepal leaves protect from heat strokes in summer

Sunday, 15 April 2018

JAGGERY TEKHUA


Prep Time  :  15 mins
Cooking Time  : 30 mins
Serve  : 6

INGREDIENTS
Wheat flour       -         1 cup
Grated jaggery / gur      -      3/4 cup
Water                          -      1/4 cup
Clarified butter / ghee    -      2 tbsp
Clarified butter                     -      for frying

METHOD
Heat jaggery /gur  in a pan
Stir continuously till jaggery disolves
Switch off the gas.
Take a bowl add wheat flour,clarified butter and melted jaggery / gur and mix well.
Knead to make a stiff dough.
Divide the dough into balls and roll out
Cut into round shape.
Deep fry in medium hot oil till golden brown.
Drain and serve.




.

PYAZ TAMATAR TIKKAD/ONION AND TOMATO TIKKAD


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Maize flour  -  1/2 cup
Wheat flour  -  1/2 cup
Finely chopped onion  -  2 tbsp
Finely chopped tomato  -  2 tbsp
Finely chopped green chilly  -  1
Finely chopped coriander leaves  -  1 tbsp
Ginger garlic paste  -  1 tbsp
Red chilly powder  -  1/4 tsp
Turmeric powder  - 1/4 tsp
Salt  -  to taste
Clarified butter  -  2 tbsp

METHOD
Take a large bowl add wheat flour,maize flour,onion,tomato,green chilly,coriander leaves,salt,turmeric powder,red chilly powder,ginger garlic paste and one tbsp clarified butter and mix well.
Make a dough with the help of little water.
Keep aside for fifteen mins.
Divide the dough into equal size balls,roll them with rolling pin.
On a heated pan make tikkad applying clarified butter on both the sides.
Serve hot.



KATHAL KABAB/JACKFRUIT KABAB


Prep Time  : 30 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Boiled kathal/jack fruit    -   250 gms
Soaked chana dal  -  1/2 cup
Chopped onion  -   2 tbsp
Cloves  -  2
Black cardamom  -  1
Green cardamom  -   1
Whole black pepper  -  2 - 3
Cinnamon  -  1 inch stick
Ginger  -  1 inch stick
Garlic  -   2 - 3 pods
Green chilly  -  2
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Amchur powder  -  1/4 tsp
Bread crumbs  -  2 tbsp
Salt  -  to taste
Oil  -   for frying

METHOD
Heat oil in a pan,add chopped onion and saute for 2 - 3 mins.
Add boiled jackfruit pieces, chana dal,ginger garlic,green chilly and whole garam masala and saute for 2 - 3 mins.
Add coriander powder,red chilly powder,turmeric powder and salt and mix well.
Once cooled,blend in the blender and make a paste.
Add  bread crumbs and mix well.
Shape each ball to flat patties of medium thickness
Heat oil in a pan and fry the kabab in a medium flame.







Saturday, 14 April 2018

ROASTED MAKHANA






Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Makhana  -   250 gms
Butter  -   1 tbsp
Rai/black mustard seeds  -  1 tsp
Curry leaves  -  8 - 10
Whole red chilly  -  1
Roasted peanuts  -  1/4 cup
Roasted bengal gram  -  1/4 tsp
Turmeric powder  -  1/2 tsp
Black pepper powder  -  1/4 tsp
Salt  -  to taste

METHOD
Heat butter in a pan.
Add black mustard seeds/rai to splutter.
Add curry leaves and whole red chilly.
Add roasted peanuts and roasted bengal gram and mix well.
Add makhana and stir constantly for 5 - 6 mins.
Add salt and black pepper powder and mix well
Once cooled,keep in the air tight container