Cooking All variety of foods

14Nov/100

Pav Bhaji

Pav Bhaji

Pav Bhaji

Pav Bhaji Ingredients

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method

  • Pressure cook mixed vegetables and peas till well done.
  • Mash them coarsely after draining.
  • Heat butter in a pan.
  • Add ginger-garlice, capsicum, onion, tomatoes.
  • Fry for 2-3 minutes till very soft.
  • Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
  • Bring to boil.
  • Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
  • Add lemon juice, stir.
  • Garnish with chopped coriander and a block of butter.
  • Slit pavs horizontally leaving one edge attached. (To open like a book).
  • Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
  • Serve hot with bhaji, a piece of lemon and chopped onion.
14Nov/100

Sada (Plain) Dosa

Sada (Plain) Dosa

Sada (Plain) Dosa

Sada (Plain) Dosa Ingredients:

1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.

14Nov/100

Boondi

Boondi

Boondi

Boondi Ingredients

1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter

Method

1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.

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14Nov/100

Gulab Jamoon

Gulab Jamoon

Gulab Jamoon

Gulab Jamoon Ingredients

500 gms. khoya
125 gms. plain flour
31
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method

1.Crumble the khoya. Sieve in the flour and soda together.
2.Mix in the cardomom powder and crushed saffron.
3.Mix well to form a soft dough. Use as much milk as required for kneading.
4.Make balls of even size. Makes about 25-30.
5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6.When they rise up put back on fire and fry till medium brown.
7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9.Microwave lightly or warn over boiling water before serving.

To make the syrup:

1.Take the sugar in a heavy pan and add water to just cover the sugar.
2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

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14Nov/100

Mava Burfi

Mava Barfi

Mava Barfi

Mava Burfi Ingredients:

500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)

Method:

  • Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
  • Cook on slow flame, stirring continuously.
  • Cook till the mixture is a very soft lump.*
  • Place on a working board and roll with a rolling pin to 1/2 inch thickness.
  • Cool a little. Spread on the working board silver foil carefully and evenly.
  • Make incisions with knife to cut in the desired size and shape.
  • Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

  • To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3
  • In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.
  • Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
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14Nov/100

Rossogolla

Rossogolla

Rossogolla

Rossogolla Ingredients:

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:

  • Heat the milk and bring to boil.
  • Cool the milk for a couple of hours. Remove the cream layer.
  • Reheat the milk and bring to a boil.
  • Add the citric acid dissolved in some water.
  • Stir slowly till the milk is fully curdled.
  • Keep as it is for 5 minutes.
  • Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
  • Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
  • Press out the excess water and remove in a wide plate.
  • Gently knead into a soft dough by passing between fingers.
  • Make twelve equal sized balls of the dough.
  • Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
  • Take off from heat and cool them to room temperature.
  • Add essence and chill for at least 4 to 5 hours.
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14Nov/10Off

Rava (Semolina) Ladoo

Rawa Ladoo

Rawa Ladoo

Rava (Semolina) Ladoo Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD:

  • Take ghee in a deep saucepan and heat.
  • Add rava and cook on low heat. Stir continuously.
  • When the rava turns light brown add the sugar. Stir for 3-4 minutes.
  • Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
  • Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
14Nov/100

Beetroot Halwa

Beetroot Halwa

Beetroot Halwa

Beetroot Halwa

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method

  • Peel and grate beetroot
  • Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and cook
  • further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
  • ghee oozes out. Serve hot, decorated with a chopped almond or pista.
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14Nov/100

Carrot Halwa

Carrot Halwa

Carrot Halwa

Carrot Halwa

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method

  • Peel and grate carrots
  • Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook
  • further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve
  • hot, decorated with a chopped almond or pista.
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14Nov/100

Khajur Burfi or Rolls

Khajur Burfi

Khajur Burfi

Khajur Burfi or Rolls

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method

  • Break up khajur coarsely
  • Add milkmaid and dryfruit all in a heavy, non-stick pan.
  • Cook on slow flame, stirring continuously.
  • Do not allow to stick to bottom.
  • It takes a while to cook
  • Stir gently till a soft lump forms.
  • Spread some of the coconut on a butter paper sheet.
  • Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
  • Chill the rolls in the fridge
  • Cut into slices
  • Or set in a tray and cut into squares.
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