Ingredients:
1 leveled table spoon plain butter.
3 leveled table spoon cocoa powder.
1/3 cup water
1/2 cup sugar
1/2 tes spoon lemon juice.
1 pinch of salt.
Method:
Mix butter, water and cocoa together. Put it on heat and boil it. Add sugar and lemon juice. Keep it on low flame till sugar melts and dissolves. Stir continuously. Add salt. Can be stored for a few days in fridge.
Saturday, March 13, 2010
Snacks:Gol Gappa
To serve: 6
Ingredients:
1 raw mango (if possible)
About 100 gms imli (if no raw mango, else little less)
1.5 cup of mint leaves (make a thick paste along with 3 green chillies)
Black salt to taste
2 pinches of roasted hing.
Chat masala 2 spoons
Plain salt to taste
1/2 leamon's juice.
1.5 spoons jeera powder.
1/2 cup coriander leaves
50 gol gappas.
For filling:
You can use either potato filling or chick pea preparation.
Boil potatoes. Cut them into very small pieces. Sprinkle some salt, red chilli, mint chatni, imli chatni.
Method:
Ingredients:
1 raw mango (if possible)
About 100 gms imli (if no raw mango, else little less)
1.5 cup of mint leaves (make a thick paste along with 3 green chillies)
Black salt to taste
2 pinches of roasted hing.
Chat masala 2 spoons
Plain salt to taste
1/2 leamon's juice.
1.5 spoons jeera powder.
1/2 cup coriander leaves
50 gol gappas.
For filling:
You can use either potato filling or chick pea preparation.
Boil potatoes. Cut them into very small pieces. Sprinkle some salt, red chilli, mint chatni, imli chatni.
Method:
Snacks: Pav Bhaji
To serve: 8
Ingredients:
2 medium sized onions
3 inch ginger or 1 spoon paste
5 cloves of garlic or 0.5 spoon paste
1 medium sized (6 inch dia) of cabbage and cauliflower
2 medium sized capsicum
6 medium sized tomatoes
1.5 cup Peas
6 medium sized boiled potatoes
2 green chillies
2 spoons degi mirch
16 pavs.
1/4th bunch of coriander leaves.
1 pinch hing
Salt to taste (2-3 spoon salt)
2 spoon chat masala (alter as per taste)
Butter 100gms
1/2 packet (50 gms) MDH pav bhaji masala
1/2 spoon garam masala
Method:
Take a heavy bottomed wok, put atleast 2 table spoon of oil. When heated, put hing and then add onions that have been shredded in food processor Make sure onions are shreaded and not onion paste nor onion pieces. Fry them until they just change color (dont allow them to become golden brown). Shred cabbage and cauliflower. Add them one after another. Put some salt as well. Cover and cook for 5 mins. After that add shredded capsicum and peas. Add little more salt. Also add a little bit of pav bhaji masala. Cover and cook on slow heat for 5-10 mins. Add tomato paste and mashed potatoes. Mash potatoes coarsely. Add little more salt and also add 100 ml water.
After this no more salt has to be added, so make sure that it has enough salt. Also add remaining pav bhaji masala. Cover and cook on slow for 10 mins.
In a separate vessel, heat 1/2 of butter Add degi mirch and then add another 50 ml of water.
Once the bhaji is cooked, add this mirch mixture to the bhaji.
Sprinkle some coriander leaves.
Cut the pavs in half and use the remaining butter to roast them.
Ingredients:
2 medium sized onions
3 inch ginger or 1 spoon paste
5 cloves of garlic or 0.5 spoon paste
1 medium sized (6 inch dia) of cabbage and cauliflower
2 medium sized capsicum
6 medium sized tomatoes
1.5 cup Peas
6 medium sized boiled potatoes
2 green chillies
2 spoons degi mirch
16 pavs.
1/4th bunch of coriander leaves.
1 pinch hing
Salt to taste (2-3 spoon salt)
2 spoon chat masala (alter as per taste)
Butter 100gms
1/2 packet (50 gms) MDH pav bhaji masala
1/2 spoon garam masala
Method:
Take a heavy bottomed wok, put atleast 2 table spoon of oil. When heated, put hing and then add onions that have been shredded in food processor Make sure onions are shreaded and not onion paste nor onion pieces. Fry them until they just change color (dont allow them to become golden brown). Shred cabbage and cauliflower. Add them one after another. Put some salt as well. Cover and cook for 5 mins. After that add shredded capsicum and peas. Add little more salt. Also add a little bit of pav bhaji masala. Cover and cook on slow heat for 5-10 mins. Add tomato paste and mashed potatoes. Mash potatoes coarsely. Add little more salt and also add 100 ml water.
After this no more salt has to be added, so make sure that it has enough salt. Also add remaining pav bhaji masala. Cover and cook on slow for 10 mins.
In a separate vessel, heat 1/2 of butter Add degi mirch and then add another 50 ml of water.
Once the bhaji is cooked, add this mirch mixture to the bhaji.
Sprinkle some coriander leaves.
Cut the pavs in half and use the remaining butter to roast them.
Sunday, March 7, 2010
Starter: Tomato Soup
Ingredients
10 medium sized tomatoes.
1 medium sized beet root.
1 medium sized carrot.
2 table spoons green split dal (moong dal split).
4 cloves of garlic
1 inch ginger.
5 pieces of cloves (long) crushed
1 inch cinamon stick.
1/2 medium sized onion.
Salt to taste.
Pepper to taste.
Bread crumbs or bread sticks.
Little butter.
Serves 4-5
Method:
Take 1 tea spoon ghee and roast onion and garlic.
Add tomato, 2 cup water, lentil, cloves, ginger, beet root, grated carrot, cinamon stick and cook it in pressure cooker. 1 wistle and then on slow for 5-10 mins.
Take it out, cool it and beat it in mixie. Strain it using seave. Add 1/2 cup milk, salt, pepper and boil it for 2-3 mins.
Put it in soup bowls and add little butter and bread crumbs.
10 medium sized tomatoes.
1 medium sized beet root.
1 medium sized carrot.
2 table spoons green split dal (moong dal split).
4 cloves of garlic
1 inch ginger.
5 pieces of cloves (long) crushed
1 inch cinamon stick.
1/2 medium sized onion.
Salt to taste.
Pepper to taste.
Bread crumbs or bread sticks.
Little butter.
Serves 4-5
Method:
Take 1 tea spoon ghee and roast onion and garlic.
Add tomato, 2 cup water, lentil, cloves, ginger, beet root, grated carrot, cinamon stick and cook it in pressure cooker. 1 wistle and then on slow for 5-10 mins.
Take it out, cool it and beat it in mixie. Strain it using seave. Add 1/2 cup milk, salt, pepper and boil it for 2-3 mins.
Put it in soup bowls and add little butter and bread crumbs.
Snacks: Dhokla
Ingredients
1 cup besan
1 cup sooji
1 cup curd.
Salt to taste
1 pinch haldi powder.
2 bread slices. (sides cut)
2 tea spoons eno.
1 green chilli
2 tea spoon ginger paste.
2 table spoon leamon juice
2 tea spoons sugar.
Kadi patta, green chilli, mustard seeds for tadka.
Serves 5-6
Method:
Mix besan, curd, bread, haldi, salt and sooji, soak it and allow it to rest for 40-60 mins.
Add eno, green chilli and ginger paste and steam it in pressure cooker like you do it for idli.
Steam it for 15 mins on medium-slow heat.
Cut into 1 inch sq pieces and put the tadka.
Make sugar solution with little water and then add lemon juice.
Sprinkle this mixture over the prepared dhokla.
1 cup besan
1 cup sooji
1 cup curd.
Salt to taste
1 pinch haldi powder.
2 bread slices. (sides cut)
2 tea spoons eno.
1 green chilli
2 tea spoon ginger paste.
2 table spoon leamon juice
2 tea spoons sugar.
Kadi patta, green chilli, mustard seeds for tadka.
Serves 5-6
Method:
Mix besan, curd, bread, haldi, salt and sooji, soak it and allow it to rest for 40-60 mins.
Add eno, green chilli and ginger paste and steam it in pressure cooker like you do it for idli.
Steam it for 15 mins on medium-slow heat.
Cut into 1 inch sq pieces and put the tadka.
Make sugar solution with little water and then add lemon juice.
Sprinkle this mixture over the prepared dhokla.
Snacks: Methi Mathi & Matar Mathi
Methi Mathi
Ingredients:
1 cup Wheat flour.
1 cup refined flour (maida)
0.5 cup Besan
0.5 cup sooji
1 pinch baking powder
1 tea spoon salt (adjust according to taste)
1 bunch methi (1 handful) or 2-3 spoons dried kasori methi.
2 table spoons grated coconut.
2 green chillies.
2 table spoon ghee/refined oil
Method:
If using fresh methi, crush it using grinder into coarse paste. Crush green chillies as well.
Take all the flours and sooji and baking powder and sieve them together.
Heat ghee to luke warm. If using refined oil, heat it to high and allow it to cool to luke warm.
Mix oil with flour mixture, a little at a time. End result should be when pressed tightly, the flour mixture should hold together, but it should not be wet with oil.
Kend using little warm water. Add the methi paste also.
Dough should be hard.
Make small rounds and press with hand. MAke them atmost 2-3 mm thick.
Fry in refined oil. Use thick bottomed vessel. Frying must be done at low heat, but when about to put the fresh mathi to fry, increase the heat to high. Similarly increase the heat to high when about to take out. It should take about 5-8 mins of frying till they turn golden brown.
Matar Mathi
1 cup maida
1 cup wheat flour
1 tea spoon ajwayn.
Salt to taste.
Ghee /oil for kending.
Mix ghee as described above. Kend the dough as done for methi mathi.
Divide dough into 2 or 3 portions. Flatten it so that they are not more than 2-3 mm thick. Fry as for methi mathi.
Ingredients:
1 cup Wheat flour.
1 cup refined flour (maida)
0.5 cup Besan
0.5 cup sooji
1 pinch baking powder
1 tea spoon salt (adjust according to taste)
1 bunch methi (1 handful) or 2-3 spoons dried kasori methi.
2 table spoons grated coconut.
2 green chillies.
2 table spoon ghee/refined oil
Method:
If using fresh methi, crush it using grinder into coarse paste. Crush green chillies as well.
Take all the flours and sooji and baking powder and sieve them together.
Heat ghee to luke warm. If using refined oil, heat it to high and allow it to cool to luke warm.
Mix oil with flour mixture, a little at a time. End result should be when pressed tightly, the flour mixture should hold together, but it should not be wet with oil.
Kend using little warm water. Add the methi paste also.
Dough should be hard.
Make small rounds and press with hand. MAke them atmost 2-3 mm thick.
Fry in refined oil. Use thick bottomed vessel. Frying must be done at low heat, but when about to put the fresh mathi to fry, increase the heat to high. Similarly increase the heat to high when about to take out. It should take about 5-8 mins of frying till they turn golden brown.
Matar Mathi
1 cup maida
1 cup wheat flour
1 tea spoon ajwayn.
Salt to taste.
Ghee /oil for kending.
Mix ghee as described above. Kend the dough as done for methi mathi.
Divide dough into 2 or 3 portions. Flatten it so that they are not more than 2-3 mm thick. Fry as for methi mathi.
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