Thursday, June 30, 2011

palak kardi

Besan: 1 cup
Palak: 1 bunch, chopped
Coriander seeds: 1 tsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Methi (fenugreek) seeds: 1/2 tsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Hing: 1/2 tsp
Sour Curd: 3 cups
Onion: 1 medium size chopped
Cooking oil: 1 tbsp
Ghee: 1 tbsp
Water: 3 cups
Garam masala: 1/2 tsp

Salt: To taste

Method:Mix curd, besan, water, salt, turmeric powder and chilli powder to make a thin paste and keep it aside. Heat oil in a pan and add mustard seeds, coriander seeds and cumin seeds. Once they crackle, add methi seeds and fry for 30 seconds. Now add onions and garlic and fry till it turns brown. Add palak and kadi paste and let it boil on high flame. Now Cook it for 1/2 hour on low flame. Stir to avoid besan sticking at the bottom. Once cooked, add garam masala.

Tempering: Heat ghee and add hing and red chilli powder to it. Sprinke this on Kadi before serving.
1. Vegetables like carrot, potato can be added to kadi in the beginning.
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Tuesday, June 28, 2011

Stuffed green brinjal

this green brinijal used in south India i never tried it but my daughter-in law saw this recipe in chickmagloor and tried at home .Ican say it is amazing and mouthwatering veggie.U  will definitely like it
green brinjal-1/2 kg
turmeric ,chili, powder-1/2 tsp
coriander powder1tsp
tomatoes2 pureed
onion-1big cut into slices
ginger garlic powder-2tsp
curry patta
mustered seeds-1/2
tamarind-i small ball
salt to taste
Grinding ingredients
khukhus-11/2 tsp roasted
ground nut 3tbsp roasted
til-2tsp roasted
cinamon-1small stick
cumin seeds-11/2 tsp roasted
meethi seeds-pinchof roasted
dry coconut-3tbsp
grind all the masala

Wash brinjal and cut inbetweenAdd dry masala and grinding mas alas together and mix it well.Fill the brinjal with masalas.
Heat oil in Pan and fry onion Kari patta,mustered seeds and fry add ginger garlic paste and fry again.Add tomatoes puree and coconut paste and fry till oil leaves the sides Add brinjal and mix well and fry for 2-3 minutes Add 1 cup of tamarind thin pulp.
cover it and let the brinjaj becomes soft.Satire in between.Grnish with coriandr leaves.
Now the spicy and stuffed brinjal are ready to eat.
Eat with chapati or rice!!!!!!

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Tuesday, June 21, 2011

Kheema Kabab

Though i am vegetarian but i cook some non-veg dishes. this kabab i copy from my old friend it is simple and quick to cook.
chana dal-50gm
garlic ginger paste- 1tbsp
green chili-2-3finely chopped
onion-1 chopped
salt to taste tsp
turmeric powder-1/2 tsp
garam masala-1/4 tsp
red chili powder-1/4
coriander leaves
oil for fry
pressure cook dal and kheema for 5 minutes with 1/2 cup of water or till soft.mash it to make smooth paste.Add all the ingredients and mix well if there is water evaporate.make balls and flatten on palms to make tikki.Now heat a nonstick pan and fry tikki with little oil. brown it from both sides .it can be deep fried also
Eat with green chutney and onion rings

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Friday, June 17, 2011

Honey Chili Potatoes

Hi friends i am posting this recipe after long time as i am visiting my son in banglore Now-a-days i am in banglore and enjoying the weather as in delhi there is very hot.This recipe is easy and quick to make can be used as starter or snack i hope u all like it.
potatoes-1cup cut into lentgh wise
soya sauce-1tsp
ginger-garlic paste-2tsp
salt to taste
oilfor fry
chili sauce-1tsp
tomato sauce 2tbsp
salt to taste

Mix maida soya sauce ginger-garlic paste and saltand make a thick paste. Dip the potatoes in this paste and deep fry.
Heat oil in a pan add honey sauce ingredientsand fried potatoes When it coats nicely on potatoes switch off the gas. it is ready to eat
Eat as snack or starter
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Monday, June 6, 2011

Custared With Cream

Cooking Time: 30 minutes
Custard Powder: 4 tablespoon
Milk: 1 litre
Fresh Milk Cream: 1/2 cup
Sugar: 5 tablespoon
Fruits: Banana, Apply, Pomegranade or any other seasonal fruit.

Boil milk till it reduces to 1/3rd. Add sugar to it.
Mix custard powder in water and add it to the boilling milk and stir to avoid formation of lumps, for 2-3 minutes.
Leave it to cool to room temperature and then add fresh cream.
Keep custard in refrigerator to chill.
Add fruits 15 minutes before serving.

When custard is in room temperature, divide it into two halves. Pour first half in a serving dish and let it set in refrigerator for 1/2 an hour. Now form a layer of rex strawberry jelly on the top it and another layer of remaining half portion of custard and let the whole mixture set in the refrigerator again.

Friday, June 3, 2011

Marvari Dal Bati

reposting for the event flavour of rajasthan
Dal Bati Churma goes back a long way. “Being a desert state, the people of Rajasthan used to make food that could be preserved for longer periods of time. In many foods, ghee is used as a preservative as it is used in Dal Bati Churma. People also had to cover large distances and so it became important to make a meal that was strengthening and sustaining at the same time,”
A meal in itself, Dal Bati Churma has good proportions of protein (dal), carbohydrate (wheat and vegetables) and fats. It is also similar to litti, a Bihari dish.


Wheat flour - 2 cups

Ghee - 4 tbsp

Toor Dal - 1/2 cup

Urad Dal - 1/2 cup

Chana Dal - 1/4 cup
Moong (yellow) - 1/4 cup
Masoor dal (Red Dal) - 1/4 cup

onion - 2 medium, chopped

Tamato - 2, chopped

Ginger - 1 inch peice, finely chopped
Fennel seeds - 2 tbsp

Turmeric powder - 1/2 tsp

Red Chilly Powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Garam masala - 1/4 tsp

Salt to taste

Cooking Oil for frying

Method for Bati

Mix 2 tbsp ghee, salt and fennel seeds in wheat flour and knead it to a soft dough. Make small balls.

Bati Balls

Boil water in a deep pan and put the balls into the water. After 15 - 2- minutes, when bati balls are cooked, strain water and keep it aside for cooling. Cut bati into two halves. It will look like this:

Bati boiled and cut

After it cools down, deep fry bati peices in oil till golden brown. Bati is ready.

Bati after frying

Method for Dal


Soak all pulses for 1 hour in water and pressure cook it till it is done (approx. 10 - 15 minutes). Heat ghee in a pan and add cumin seeds. When it crackles, add onion. After 5 minutes, add ginger, tomato, red chilly powder and fry till ghee is separated. Mix with dal and stir well. Add garam masala in the end.

Dip bati in hot ghee before serving.

Bati dipped in ghee

Dal Bati is now ready to eat... Serve it hot and enjoy. This can be enjoyed as a meal or side dish.

Dal Bati.... Yummy

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