Friday, December 29, 2017

Dishes For Fasting

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.
 

PEANUT CURRY
Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.
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STUFFED BANANAS
Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown

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SABUDANA KI KHICHDI


Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
Method:
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves Serve hot.

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SWEET POTATOES KHEER

Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
Method:
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content

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SWEET POTATOES
Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
Method:
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp
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 VARAI KHICHDI
Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
Method:
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.

Friday, July 21, 2017

Food Dishes From Punjab

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Amritsari Special Aloo 
Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
Preparation:
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.


Sarso Ka Saag 
Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder
Preparation:
*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.

Makke Ki Roti
Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.

Masaledar Karela

Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.


Chicken Masala with Gravy 
Ingredients:
a pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste
2 medium onions
Preparation:
*Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
*Mix thoroughly.
*Using a tablespoon, divide into equal portions.
*Roll each portion into a ball.
*Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
*Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
Keep aside.
*Wash and cut green chillies.
*Boil walnuts and then grind in to a fine paste.
*Boil onions, remove and grind to a paste.
*Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
*Mix in tomato paste then bring to a boil.
*Mix in walnut paste and stir to mix well.
*Lower the heat, mix in fresh cream, stirring continuously.
*Mix in koftas and bring to a boil, adjust salt.
*Serve hot.


Mixed Daal

Ingredients:
2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
1/4 cup red kidney beans (rajma)
1/2 cup black gram divide (urad dal)
salt to taste
1 tblsp red chilli powder
1 tblsp kasoori methi
3 tblsp butter
10-15 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
2 medium size onions
For Dhabey Ki Daal :
*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.


#food dishes, #food from punjab, #Punjabi food, #SARSO KA SAAG, #India food, #dishes, #food, #recipe

Masaledar Karela (Bitter Melon , Bitter Guard)

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Masaledar Karela
http://www.foodmaja.com/2017/07/karela-sabji.html

Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.


#Punjabi food #SARSO KA SAAG #India food, #food dishes, #indian recipes, #RECIPE, #indian cuisine, #food from punjab, #meal, #khana, karele ki sabji.karela

Makke Ki Roti


Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Makke Ki Roti

Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.



#Punjabi  food #SARSO KA SAAG #India food #food dishes #indian recipes #RECIPE #indian cuisine #food from punjab #meal #khana #MAKKE KI ROTI #makka

Sarso Ka Saag (Mustard vegetable )


Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!
mustard vegetable

mustard vegetable


Sarso Ka Saag 
Sarson ka saag is an earthy dish that is rich in flavor, nutrients and color. Mustard is cultivated in the Himalayas. Mustard is a winter and spring delicacy, and its relative abundance in Punjab

Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder


Preparation:


*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.


#Punjabi  food #SARSO KA SAAG #India food #food dishes #indian recipes #RECIPE #indian cuisine #food from punjab #meal #khana

Sunday, April 2, 2017

RAJASTHANI FOOD RECIPES

Rajasthan--The land of kings and hence rich culture. You will find the food rich with ghee , also the dishes you will see here are becasue of lack of fresh vegetables here so people prefer home recipies from besan, etc.

Aloo ka Bharta 
Ingredients:
 4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)
Preparation:
*Peel the potatoes and mash them coarsely.
*Add all the other ingredients and mix well.
*Serve aloo bharta with baati.
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Papad ki Sabzi
 Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Preparation:
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, water and salt. Boil.
*Add papads and coriander.
*Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.
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Gatte Ki Sabzi

Ingredients:

200 gms Besan
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Preparation :
*Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder
*Make a stiff dough. Make 5-6 thin and long strips of the dough.
*Put these strips in boiling water and cook for 5 minutes. Cut these into small pieces.
*In the curd add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. haldi to the curd. Mix well.
*Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
*Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
*Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Gatte ki sabzi is ready to serve hot with chapatis
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Kesari bhaat

Ingredients:
 1 tblsp cashewnuts
1 tblsp raisins
1 cup basmati rice
1/2 tsp green cardamom powder
1/2 cup sugar
1 tblsp pure ghee
1/2 tbsp sugar
few strands saffron
Preparation:
*Soak rice for half an hour.
*Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
*In the same ghee mix in rice and stir fry till rice starts separating.
*Dissolve saffron in warm water and keep aside.
*Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
*When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
*Finally mix in the cardamom powder and decorate it with fried dry fruits
*Serve hot.
It's specially prepared during Basant Panchami


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Daal Bati Churma

RAJASTHANI FOOD RECIPES

Daal Bati Churma

 





 For daal :
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating.

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KAIR SANGRI KI SABZI



INGREDIENTS:
* Kair
* Sangri
* kumthe
* water to boil
* 1/2 tsp salt
* 1/4 tsp turmeric powder
* 1/2 tsp red chlli powder
* 1/2 tsp dry mangop powder
METHOD:
* Soak kair, sangri and kumthe in seperate bowls overnight
* wash thoroughly
* boil in water and cool it
* wash again and drain the water completely
* After it is cool, add salt,turmeric powder, red chilli powder.
* In a pan heat oil and add asfoetida.
* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder
Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.

#Rajasthan #bikaner #food #India #sangiri #bati #del #gatta #vegetable
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Monday, February 13, 2017

INDIAN BREAKFAST

INDIAN BREAKFAST

Breakfast forms the main part--It is truly said for ood health go for heavy breakfast never skip it the reason we say it as breakfast
is when we sleep at night it's almost 10-12 hours we are empty stomach so it's very necessary that your brain gets the energy to work.. the body feels very weak if you ever try to skip it.
Here's are few simple and tasty breakfast recepies
____________________________________________________________________

Poha 

Breakfast Poha
Poha,Indian Breakfast

  Ingredients:

:- 2 cups poha (beaten rice)
:- 1/2 cup onion, chopped 2 green chilies,
:- chopped finely
:- Salt to taste
:- 1 tsp turmeric powder
:- 1 tbsp coriander leaves for garnishing
For seasoning:
:- 1 tsp mustard seeds
:- 1 tsp curry leaves
:- 1 tbsp oil
Method:
Wash the poha and soak in 1/2 cup of water for about 5 to 7 minutes.
In a pan heat the oil. Add all the seasoning ingredients and add the chopped onions, green chilies, red chilies and saute until golden brown.
Then add turmeric powder, salt and mix well.
Finally, add the soaked poha and mix well.
Keep on low heat for about 5 minutes.
Serve hot garnished with coriander leaves
Believe me I have never seen breakfast as best as this, highly nutritious and so easy to make. ___________________________________________________________________

Chawal Ki Roti

Indian Breakfast, chawal ki rot

  

What we need for this :

:- 4 tbsps cooked rice
:- 2 tsps green chilies, chopped
:- 2 tsps ginger, grated
:- 1/2 tsps turmeric powder and 1/2 tsps red chilli powder
:- 2 tbsps oil
:- Salt to taste
Method:
Combine all the ingredients and knead into a firm dough using enough water.
Heat tava and cook each roti on both sides with a little bit of oil until brown.
Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside.
Repeat with the remaining dough to make more rotis. Serve hot with sauce. _________________________________________________________________

Masala Idlis

Masala Idli

 Ingredients:

:- 2 idlis, cubed
:- 2 onions, chopped
:- 1 small piece ginger, finely chopped
:- 2 green chilies, chopped
:- 1/2 tsp. red chili powder
:- 1/4 tsp. turmeric powder
:- 2 cinnamon sticks
:- 2 cloves
:- 2 cardamoms
:- 1 tbsp of fresh coriander and mint leaves (for garnishing)
Method:
Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped onions and stir for few minutes till they turn golden brown.
Add the ginger, salt, chili powder, turmeric and coriander powder.
To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
Add few tomatoes if desired. The idlis can be made to very small peices using your hands instead of cutting into cubes for this dish.
Try out the Masala idli instead of the usual fried rice or biryani for a change.
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Koki

Koki

 Ingredients:

:- 4 cups wheat flour
:- 1 onion large finely chopped
:- 3 green chillies finely chopped
:- 1 tbsp. coriander leaves finely chopped
:- 2 tbsp. ghee or oil
:- 1/2 tsp. cumin seeds
:- 1/2 tsp Annardana
:- salt to taste
:- Oil/Ghee
Method:
Chop onions very fine.
Sieve flour ,add salt.
Add all ingredients except ghee for frying.
Mix well add very little water, knead into a stiff dough.
Take half portion ,Roll into a thick small round.
Cook on each side,adding little oil or ghee from sides,on medium flame,till very small brown patches appears on surface.
Repeat for remaining dough.
Serve hot with Curd .It's ideal for picnics or while travelling long distances. _________________________________________________________________

Upma 

Indian Breakfast, Upma
Upma

 Ingredients:

1 cup Rava / Sooji
)1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways1
1 tsp Mustard Seeds1 tsp Urad Daal1 tsp Channa Daal
Salt to taste1/2 tsp Turmeric Powder
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste
To make rava uppma:
*Heat 1tbsp. pure ghee and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
*Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
*Add the daals : channa & urad & curry leaves to it and fry till they turn red.
*Add onion, ginger and green chilies. Sauté for 2-3 minutes.
*Add , turmeric & chili powder, and salt to taste.
*Add the fried rava to it stirring constantly till it becomes little thick.
*Add water-3 cupus already boiled
*Take off from the heat and lemon juice and sugar 1/2 tsp if desired.
*Serve hot garnished with coriander.

Monday, January 23, 2017

DESSERTS

SANDESH

:- 1/2 kg paneer
:-1 tin condensed milk
:- 2 tbsp full cream milk powder
:- 2 tbsp powdered sugar
:- 1 tbsp maida
Method:
Mix all the ingredients to get a smooth paste (you can use a mixer).
Heat the mixture in a thick-bottomed pan.
Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry dough.
Pour onto a greased plate and cool. Cut into desired shapes.
_____________________________________________________________________

MALPUA

Ingredients:
:- 1 cup milk
:- 1 tsp black cardamom
:- 4 tbsp flour
:- 2 tbsp powdered sugar
Method:
Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter.
Beat the batter till smooth and add the rest of the ingredients.
Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.
Fry till golden brown and drain the excess ghee.
Serve hot :)
_____________________________________________________________________

Rabdi

:- 1 litre whole milk
:- 1 tsp (5 g) ghee
:- 1/2 can (200 g) condensed milk
:- 1/4 cup (40 g) almonds, sliced fine
Method:
*Heat the ghee in a non stick pan. Swirl the pan to coat the bottom completely. Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity.
*Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Scrape the sides of the pan from time to time to get the malai into the milk. Cook until reduced to half of its quantity.
*Remove from the heat and allow to cool. Add the almonds. When cool, place in the refrigerator.
*Garnish with pistachios.


#rabdi #malpua #sandesh

DISHES FROM HYDERABAD

LAMB AND RICE

Ingredients :
:- Spring lamb (cleaned, cut into medium size pieces)
:- Natural yoghurt
:- Pure ghee
:- Basmati rice
:- Onions (sliced finely)
:- Ginger & garlic (crushed)
:- Lemon Juice
:- Almonds (ground)
:- 2 Cinnamon sticks
:- 4-6 Cardamon whole
:- 1 oz Milk
:- 1/4 tsp Saffron
:- 2-3 Green chillies
:- 1/2 tsp Cumin seeds
:- 2-3 Cloves
:- 1/2 tsp Garam masala
:- Salt to taste
:- Coriander and fried onions to garnish
Method:
*In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
*Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate.
*In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils.
*Grease the saucepan with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat.
*Squeeze the lemon and pour the juice over the rice.
*To garnish spread the fried onions and coriander over the rice.
*Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 to 2 hours.
The Biryani is ready to be served with Yoghurt

CHICKEN CURRY

:- 2kg Chicken pieces
:- 500gms Natural yoghurt
:- 100gms Coconut
:- 1Kg Onion
:- 2tsp Garam Masala
:- 1/2tsp Pepper powder
:- 100gms Ginger-garlic paste
:- 50gms Fresh green chillies
:- 1tsp Turmeric powder
:- 2tsp Coriander powder
:- 300gms Cooking oil
:- 1 Cup water
:- A sprig each of coriander and mint
:- Salt to taste
Method:
* Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste.
* Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
* Then add the coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes.
* Serve with bread or chapati

SUBZI MASALA 

Ingredients:
:- 100 gms- French Beans
:- 100 gms- Peas
:- 100 gms- Carrots
:- 150 gms- Potatoes
:- 250 gms- Cauliflower
:- 2/3 Tcup- Oil
:- 25 gms-Ginger
:- 25 gms-Garlic
:- 150 gms- Spring Onions
:- ½ Tsp- Turmeric Powder
:- 1 Tsp- Red Chilli Powder
:- 80 gms- Tomatoes
:- 4 Nos- Green Chillies ( Slit and Seeds Removed )
:- 4 Nos- Whole Red Chillies
:- 1/3 Tcup- Finely Chopped Coriander Leaves
:- 1 Tcup- Curd
:- 1 Tcup- Finely Chopped Fenugreek Leaves
:- Salt- To Taste
:- Garnish with chopped Coriander Leaves

 
METHOD :

*. Wash and cut beans, carrots and potatoes in
*. Roughly Chop Ginger and Garlic.Wash and Dice Bulbs of Spring Onions,Discard the Greens.
*. Immerse Fenugreek in Salted Water for 15 Minutes and then Drain them well.
*. Whisk The Curd and Keep Aside.
*. In a Kadhai,Heat Oil and then add Ginger and Garlic to it
* Then add Spring Onions to it and sauté it for 30 Seconds.
*. Add all the Vegetables to it and Stir for a Minute.Add Turmeric and Red Chilli Powder.
*. Then add Tomatoes,Green Chillies and Whole Red Chilli and stir
*. Add Yogurt and Fenugreek and add Salt.
*. Add 1cup Water and Bring to Boil.
*. Simmer until the Vegetables get Cooked and the liquid has Evaporated.
*. Serve Hot Garnished with Chopped Coriander leaves
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SOUTH INDIAN FOOD RECIPES

South India is famous for it's unqiue style of Temples, and Scenery and yes! you guessed it right the mouth watering Idlis and Dosas. Coconut is the main ingredient of south Indian recipes. Here is a collection of some mouth watering south Indian dishes.

south indian food recipe
south indian dishes
Masala Dosa

Dosa

Ingredients:
:- 2 cups rava
:- 1/2 cup rice flour
:- 1/2 cup buttermilk
:- 1/4 tsp asafoetida
:- salt to taste
:- 1 piece ginger
:- 2 green chillies
:- 10-12 curry leaves
:- 1/4 cup coconut scrapped
:- 12 cashewnuts
:- 2 tblsp refined oil to fry

To make dosa :
*Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. *Stand the batter for at least 6 hours.
*Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
*Mix the chopped greens, coconut and cashew into the batter. Stir well.
*Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread evenly
*Pour a tablespoon oil around and on the dosa.
*Cook till it is crisp and golden in color. Remove and serve hot.

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Curd Rice (Bagala Bhaat)

Curd Rice

 Ingredients:

:- 2 cups rice
:- 1 cup yogurt
:- 1/2 cup milk
:- 1/4 cup fresh cream
:- 1 cucumber
:- 1 carrot
:- 1 raw mango
:- 1/4 cup grapes
:- 1 tsp mustard seeds
:- 2 green chillies
:- 1" ginger
:- 1/4 tsp asafoetida
:- 1 sprig curry
:- 2 tblsp oil
:- salt to taste
To make bagala baath :
*Clean, wash and boil rice and slightly overcook it.
*Drain well and cool. When it reaches room temperature.
* Mix in the milk, asafoetida and salt to taste.
*Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
*Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
*Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. *Add the ginger and green chillies, stir well and add to the prepared rice.
*Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
*Garnish the rice with the grated cucumber, carrot and mango and serve.
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Chicken Kurma
Chicken Kurma

 Ingredients :

:- 1 kg chicken
:- 1 cup onions
:- 1 tblsp coriander seeds
:- 1 tsp cumin seeds
:- 1/2 cup coconut(scraped)
:- 1/2 cup yogurt
:- 2 tbp Ginger garlic paste
:- 3 tblsp oil
:- salt to taste
:- 2-3 red chillies whole
To make chicken kurma :
*Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
*Grind de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
*Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds. *Add chicken pieces and cook on high heat for 5 minutes stirring constantly. do not let it brown
*Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.