Saturday, July 27, 2013

Tawa Pulao

Time 20 min
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup

Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste

Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.

Wednesday, July 24, 2013

Boiled Peanuts

Just clean, remove mud, pressure cook with plenty of salt.......and enjoy.......

Sunday, July 21, 2013

Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer

Time 10 min
Peeled grated red pumpkin/lal bhopla 1 cup
Cardamom powder 1/4 tsp
Sugar 1/4 cup or more as per your taste
Warm full fat milk 2-3 cups
Ghee 1 tbsp  
Almond and Pista sliced  1 tbsp
Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 

Monday, July 15, 2013


Time 15 min
For stuffing
Chana daal 1 cup
Jaggery 3/4 cup or more as per the taste
Cardamom / Velchi powder 1/2 tsp

Wheat flour 1 cup
Semolina 1 tsp
Oil 2 tsp
Water 1/2 cup
Salt to taste

Oil for frying

For dough
First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.
For stuffing preparation
Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 
Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.
Actual method
Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

Wednesday, July 10, 2013

Kalela Fritters / Bhajis

Time 20 min
Bittergourd 2-3 small size
Gram flour (Besan) 2 tbsp
Makai flour 2 tbsp
Rice flour 2 tbsp
Red chili powder 1/2 tsp
Turmeric Powder 1/4 tsp
Water 3-4 tbsp or more
Pinch of baking soda
Salt to taste
Oil fry frying

Make thin slices of bitter gourd. Apply turmeric powder and salt. keep it aside for 15 min.
To make batter, mix all ingredients (keep in mind that you had added salt to bittergourd too) in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 2 -3 min aside. Heat the oil in kadai. Then take one slice apply batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tuesday, July 9, 2013

Tondli Rice

Time 30 min
Basmati rice 1 cup
Tondli 1 cup cut lengthwise into two
Onion 1 medium size chopped lengthwise
Garam masala 1/4 tsp
Red chili powder 1/4 tsp
Ginger Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Ghee 2 tbsp
Hot Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Wash the rice with water. Drain the water keep rice aside. 
Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, big cardamom, ginger garlic paste. Saute for few minutes. 
Add tondli and saute for about 3-4 min. 
Then add red chili powder, turmeric powder and garam masala. Mix well.
Then add rice saute for 3-4 min. Then add hot water and salt to the rice, stir well. 
Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.
Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with tadka daal.

Tondli takes time to cook so best to use pressure cooker.

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