Saturday, February 23, 2013
Wednesday, November 14, 2012
Procedure 1: More Ghee (left one)
|How to make Besan Laddoo:|
Procedure 2: Less Ghee (right one)
• 2 cups Besan • 2 cups Sugar • 1/2 cups Ghee • 10 Elaichi, 2 Darchini, 10 pieces of Pista and Kaju/Badam
In a kadhai add ghee bring it to boil then reduce the flame and add besan mix well till changes its color.
Once the besan is done then add sugar mix well, cardomam powder mix well.Then switch of the flame and let it cool down, then make into small ladoos. If you find it difficult to make laddoo, take some ghee in your hands. Remember these laddoos are more delicate & break easily, so keep them safe aside for some time.
Once the ladoos are ready dip one edge of ladoo in ghee and dip on pista/Kaju mixture.
Ladoos are ready to serve
Friday, June 15, 2012
Ingredients for 3 Pan Pizza:
1. Fresh Paneer, 100g
2. Capsicums (2), Onions (3), Optionally Mushroom, Tomato & other vegetables.
3. Amul processed Cheese
4. Tomato ketchup & Chilli soss
5. Mayonnaise (plain/creamy/garlic) or Amul Creamy spread
6. Amul Butter or refined oil
7. Jeera powder, garam masala, chilli powder, salt, black pepper & chilli flakes
8. Ready-made Pizza Base or you can prepare base also.
1. Take a non stick pan, put 1 tpspn oil & fry the Onions, capsicums and other vegetables.
Add paneer & some Jeera powder, garam masala, chilli powder, salt, black pepper & chilli flakes.
Fry till they become red/brown.
2. Spread the Mayonnaise or Creamy spread over the Pizza Base.
3. Spread the fried mixture of vegetables, paneer and spices over the base. Put some tomato soss, chilly soss for flavor
4. Now put Crushed cheese over the complete base.
5. Heat the dosa pan at very-very low flame and add 1 tbspn of butter or oil.
Put the Pizza over the pan & cover it with a lid or container. Keep it for 7-10 minutes.
Your Hot delicious PIZZA is ready !!! Add Red chilli flakes.
Sunday, June 10, 2012
1. Good quality, strong smelling Basmati Rice 4cups
2. Chicken 1 kg, cut into large pieces, properly rinsed.
3. Onions 6 pieces, chopped into big pieces.
4. Curd, Ginger and Garlic paste 4 tblspns
5. Everest Chicken masala, Biryani masala, Garam masala, Jeera (cumin) powder, Red Chilli powder, Soaf powder, Eliachi powder, Long powder, Cardamom (elaichi) seeds & clove (long) seeds.
6. Refined oil 2/3 tblspns
7. Ghee 2/3 tblspns
Lets cook now...
1. Marinate Chicken with Curd/Yogurt, 2 spoons of salt, 2 spoons of Chicken masala, 2 spoons of Ginger-Garlic paste & keep it aside for an hour or two. You can refrigerate it as well.
2. Soak Rice for an hour. Boil it with water & salt, till almost cooked, not fully cooked. Drain the excess stock and set the rice aside.
3. Heat a kadai in high flame, put 2 tblspns of oil and temper with cumin (jeera) seeds. Optionally Add cardamom and cloves(5-6). Add sliced onions & fry till golden brown. Add Ginger and Garlic paste, 1 tblspns Chicken masala, 2 tblspns Biryani masala, 1 tblspns Garam masala, 2 tblspns Jeera powder, 1 tblspns Red Chilli powder, 1 tblspns Soaf powder, pinch of Eliachi powder, pinch of Long powder, 1 tblspns of turmaric powder. Stir them for 5 mins. Add marinated Chicken with all curd & marinating stuff. Chicken already has salt, so be carefully before adding more salt.
4. Cook till gravy is reduced. Add little water & cook till Chicken is properly cooked & gravy is very thick.
To save time you can put the chicken in cooker & cook for 1/2 minutes.
5. Now take a large flat base Aluminium vessel. Heat it at very low flame, put 2 tblspns of ghee. First form a layer of cooked Chicken & gravy, then cover it with a layer of cooked rice and sprinkle a little more ghee over it. Prepare such 2/3 pair of layers, the final layer should me of rice. Sprinkle garam masala powder & biryani masala little bit with drops of ghee. Cover with a moist cloth & seal with a lid, put a heavy stone on the lid. Cook for 7-10 min in low flame. Serve with raita of your choice.....
Saturday, April 21, 2012
2. Add 1/4th cup of yogurt or curd. Add sufficient water and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for 10 min. Divide it into 8 equal balls and roll them out into 6/7 inch roti. Half roast the rotis & keep them aside.
[Hint: Curd/Yogurt makes the roti very soft and tasty.]
3. Take 8 eggs.
5. Heat a tawa. Take one egg and pinch of salt in a bowl, mix it well. Put 2 tspns of oil on tawa and put egg over it. Spread it into round shape and before the liquid egg solidifies put a roti over it. The roti will get stick to the egg. Put few more drops of oil. Roast both the sides till brown specks appear on them.
6. Take them off the heat & spread Spicy salad on it, drizzle some tomato soss/Green chilli soss/ green pudina chutney between the rolls.
7. Role up firmly and cover with tissue or aluminium paper. Server hot egg rolls immediately.
Sunday, April 8, 2012
Jalebi making requires a lot of patience & practice
1. Mix flour (maida) 2cups and cooking soda, 1 tspn. Add some water and make a dense batter. [Hint: Add little rice flour & finely grounded Urad dal, to make crispy Jalebi.]
Make sure there are no lumps & batter is smooth. Leave it overnight to ferment.
[Hint: More time you keep it for fermenting, more khatta the Jalebi will be !!!]
2. Mix it again, add little water or flour to make it adequately dense and make it into a poring consistency.
3. For Jalebi cloth, take a white clean cotton cloth. Make a very tiny hole (approx. 3mm) in centre.
4. Take equal amount of sugar and water (2.5 cups). Add Cardamom powder (elaichi) 0.5 tspn. Heat then in a pan & prepare sugar syrup. Cook it for 15 minutes.
5. Take a flat kadai. Heat 1.5 or 2 cups of ghee or oil in it.
[Hint: To start with, try making individual jalebis. When you have perfected that, go for row of Jalebi together.]
Keep the flame medium to low. Pour batter into Jalebi cloth and pour it into ghee, giving it a Jalebi shape.
[Hint: For Jalebi shape, start from outside to inside for best results]
6. Cook it from both sides, till it becomes crispy orange/red.
Remove and keep it in sugar syrup for 5/10 min before serving.
Sunday, March 25, 2012
Moong Dal Halwa..
***ingredients marked in Magenta***
1. Take 1 cup Moong Dal (dhuli). Wash and soak the dal for 6 hrs or a night.
2. Take it out of water. Grind the dal coarsely (not very fine) using very little water.
3. Prepare string sugar syrup with 1 cup sugar & 1.5 cups of water. Add Almonds & Kaju (10-15) in the syrup so that they become soft.
4. Add Saffron(kesar) in 1/2 cup hot milk & keep it aside for a while.
5. Heat ghee or refined oil (1cup) in a pan or kadai. Add ground moong dal, keep stirring over a low frame, till the dal loses moisture and turns golden brown.
[Hint: This takes time... have patience, don't rush in above step]
6. Now add sugar syrup & saffron milk, stir till they thoroughly incorporated and halwa starts getting dense.
7. Add 3/4 cup mawa(khoya) or 1/2 cup fresh cream. Cook, till it dissolves.
8. Garnish with Almonds, Kaju & chocolate soss.
1. Take a small glass of your finger's size or take a medium sized cup. It will be used to measure all ingredients uniformly through out the recipe.
2. Take 2.5 glasses of sugar. Grind the sugar in mixer to make fine powder.
3. Take 2 glasses of refined floor (Maida), 6 eggs. Take 1.75 to 2 glasses of refined oil.
Baking powder and 2 tspns of essence (edible food flavoring essence like vanilla/pineapple)
5. Optional: Add Cadbury Choco powder 5/6 spoons to make chocolate cake. Add more chocolate is u want to make Dark chocolate cake. You can put chocolate chips in between to have melt chocolate between the cake.
6. You can use microwave oven or cake making utensil or cooker shown in the picture, if you want to cook it on flame.
7. Oil the Pan internally, so that cake come out easily after baking. Put the thick paste in the utensil. Cover it and put over very low flame. Don't put it directly over flame. Keep it over a sand base.
8. If you are cooking it on flame, put the flame very low & you need to cook it for more than 1.5 or 2 hrs.
9. When the Cake becomes little hard put kismis (raisins) and Kaju on it.
10. To test whether your cake is fully cooked or not, use a spoon and insert it into the cake. When you take it out, if no paste is stick on the spoon that means the cake is cooked well from inside.
11. Don't wait till the cake cools down to take it out of the pan. Because, when it cools down it doesn't come out easily.
Saturday, March 24, 2012
The kachori is supposed to have originated from Rajasthan.
There are several types of Kachori like Shegaon Kachori (Maharashtra), Lilva Kachori (Gujarat), Matar Kachori, Daal Kachori, Pyaz ki Kachori and Khasta Kachori.
This is mostly a north & west Indian snack which is tasty & spicy.
Today I cooked Khasta Kachori with Imli Chatni....
Cooking is an art which comes naturally to some, like me, others need to learn this skill, only if they have deep interest !!!
Interest makes learning easier & quicker.
Let me share my recipe, try it when you desire to cook ...
Ingredients are highlighted in blue color, if you want you can note them down before starting.
- Take Urad dal (Split black gram) 1/2 cup. Soak the dal in water for 2 hours. (You can keep it soaked for one night as well)
- Take 2 cups of Refined flour (Maida) for 12 Kahoris. Mix the flour, salt (as per taste) & baking powder (1/2 spoon). Add 4 tblspns of refined oil & mix it well using hand till oil disappears in the flour. [Hint: Add ghee instead of oil if you are not calorie cautious, to add more taste. ] With water, prepare a soft dough (maida gondna). Cover with a moist cloth & keep aside for sometime. [Hint: To check whether the dough has enough salt or not make a tiny ball out of it & put it in hot oil kept for deep fry, take it out once it is hard & crispy, taste it and if required add more salt to the dough.]
- Take the Urad dal out of water and grind it coarsely (rough, not very fine) with little water.
- Prepare Stuffing: Heat oil in kadai. Add chopped ginger (1 inch), chopped green chillies (3/4 pieces or as per taste), Hing (asafoetida) a pinch, Dhaniya powder (Coriander powder) 1 tspn, Jeera powder (Cumin powder) 1/2 tspn, Red chilli powder (Lal mich powder) 1/2 tspn, Soaf powder (Fennel powder) 1/2 tpsn and stir well. Add dal and cook it till it dries up. Add sugar (1 tspn) and salt (as per taste) and mix well. Remove the mixture from kadai & let it cool for some time.
- Now take the flour dough and make 12 equal balls out of it. Flatten each ball with your fingers & mold it like a small bowl. Make the edges thinner. Place little stuffing in center and bring the edges together to enclose it and form a ball. Flatten slightly & roll into small discs. [Hint: The stuffing shouldn't come out of the balls while rolling it, no need to flatten it more if you think the stuffing will come out while deep frying]
- Heat Oil in Kadai. Fry the kachoris on slow flame till they are golden brown in color.[Hint: If the flame is high, the kachoris won't be cooked completely from inside. Keep moving them, when you put it in oil, so that it becomes well puffed & crispy]
- Garnish is with green chillies, chopped onions, dhaniya/pudina leaves. Serve with tamarind (imli) Chutney or tomato soss.