Rice 1 measure
Chana dal 1 "
Arhar dal 1/2 "
Udad dhuli 1/2 "
Soak the above fo r 6-7 hrs. and grind to a coarse paste. To it add 1/2 measure of dahi, 1 tblspn of oil, 1 tblspn sugar, hing, 2 tblspn methiseeds, little water and beat to a thickish consistency.Keep aside inwarm place for 10-12 hrs. or overnight to ferment.
Next add salt to taste, chilli pdr., haldi, dhana pdr. about 2 tblspns., adrak-green chilli paste and mix well. Grease a pan, pour in this batter and steam for 20-25 mins or till done.
Next, prepare tadka by heating about 2-3 tblspn oil. Add dry red chillies.rai and lightly roasted til seeds and pour over the handvo.
Now put under a grill in the oven till a golden crust forms on top. Turn out and cut when cold.
Alternatively the handvo can be baked in which case pour the tadka on top before baking.
Vegetables such as grated lauki, grated carrot, peas, boiled corn kernels can also be added to the batter before cooking.
Sunday, August 31, 2008
Friday, August 29, 2008
Khatti Methiwali Machli
Fish slices 500grms. Appl;y salt and keep aside for atleast 1/2 hr.
Methi seeds 2 tblspns soaked in water for 1/2 hr
Garlic paste 2 tblespns
Chilli powder 2 tblespns
Thick imli paste 1 tspn or to taste diluted in water
Oil
Salt to taste
In a bowl mix the garliic paste and chilli powder with little water.
In a karahi lightly fry the fish slices in a little oil and keep aside.
In the same oil add the methiseeds after straining them. Saute for 2 mins. then add the garlic-chillimixture. Stir and cook for 5 mins. Add more water and cook till oil separates. Stir in the imli and add the fish slices. Adjust salt. Add more water if required and cook for 10 more mins. or till oil floats. Serve with rice, preferably.
Methi seeds 2 tblspns soaked in water for 1/2 hr
Garlic paste 2 tblespns
Chilli powder 2 tblespns
Thick imli paste 1 tspn or to taste diluted in water
Oil
Salt to taste
In a bowl mix the garliic paste and chilli powder with little water.
In a karahi lightly fry the fish slices in a little oil and keep aside.
In the same oil add the methiseeds after straining them. Saute for 2 mins. then add the garlic-chillimixture. Stir and cook for 5 mins. Add more water and cook till oil separates. Stir in the imli and add the fish slices. Adjust salt. Add more water if required and cook for 10 more mins. or till oil floats. Serve with rice, preferably.
Wednesday, August 20, 2008
Tuesday, August 19, 2008
INDEX
01) A-1 Mutton frilly chops
02) Alu Ka Palda (Himachali)
03) Alu ko achar (Nepali)
04) Alu Ki Kheer
05) Anda ko achar (Nepali)
06) Bhutwa (Nepali)
07) Biscuit Balls
08) Brain Masala
09) Carrot salad
10) Chara / Masu ko Tandruk (Nepali)
11) Chicken Butter Masala
12) Chocolate Crunchies
13) Chocolate - plain & with filling
14) Cocoa Peanut Balls
15) Corn Crumble Bake
16) Dal Dhokli (Gujarati)
17) Dhakni (Nepali)
18) Doodh Poha
19) Egg Barra
20) Egg Halwa
21) Farsi Masu
22) Fish fry - dry masala
23) Floating Island Dessert
24) Gajar Ka halwa
25) Garam Masala
26) Gujarati Batata 'Pattice'
27) Gujarati Dal
28) Holi No Ladwo (Gujarati sweet)
29) Jeeru-Marri Fish
30) Kadhai matar - panir
31) Kadhai Murg
32) Kashmiri Alu Dum
33) Kashmiri Dry Mutton
34) Kathal Curry
35) Khada Masala meat
36) Kofta in dahi
37) Kofta - Naniji style
38) Lauki ka halwa
39) Lauki Ki Icecream
40) Madra (Himachali)
41) Makai -na-puda (chilla): corn pancakes
42)Makai - ni Khees ( Gujarati)
43) Makai Tareko (Nepali)
44) Malpoa
45) Mango Puris
46) Marshmallow
47) Mawa stuffed Karela
48) Minty Mutton Rassawala
49) Moola ko achar (Nepali)
50) Mughlai Coconut Sauce/ Gravy
51) Mutton Curry (different style)
52) Mutton Korma Jhal Fareizee
53) Mutton Pickle
54) Mutton Potato Chops
55) Nepali Fish Masala
56) Nepali Pulao
57) Panir Makhani
58) Pantra / Patod (Gujarati)
59) Papaya platters
60) Papri ma meat
61) Parwal-ki-mithai
62) Parwal stuffed with keema
63) Prawn chops
64) Prawn curry
65) Punjabi / Feni ( Nepali)
66) Raspberry Walnut Slice
67) Sabudana stuffed parathas
68) Sada Bhindi jhol
69) Sel Roti (Nepali)
70) Spring Onion sabji
71) Sweet Drumsticks (Gujarati)
72) Tamatar ko Achar (Nepali)
73) Thandai
74) Tori Meat
75) Undhiyun
76) Vegetable Pickle (Punjabi)
02) Alu Ka Palda (Himachali)
03) Alu ko achar (Nepali)
04) Alu Ki Kheer
05) Anda ko achar (Nepali)
06) Bhutwa (Nepali)
07) Biscuit Balls
08) Brain Masala
09) Carrot salad
10) Chara / Masu ko Tandruk (Nepali)
11) Chicken Butter Masala
12) Chocolate Crunchies
13) Chocolate - plain & with filling
14) Cocoa Peanut Balls
15) Corn Crumble Bake
16) Dal Dhokli (Gujarati)
17) Dhakni (Nepali)
18) Doodh Poha
19) Egg Barra
20) Egg Halwa
21) Farsi Masu
22) Fish fry - dry masala
23) Floating Island Dessert
24) Gajar Ka halwa
25) Garam Masala
26) Gujarati Batata 'Pattice'
27) Gujarati Dal
28) Holi No Ladwo (Gujarati sweet)
29) Jeeru-Marri Fish
30) Kadhai matar - panir
31) Kadhai Murg
32) Kashmiri Alu Dum
33) Kashmiri Dry Mutton
34) Kathal Curry
35) Khada Masala meat
36) Kofta in dahi
37) Kofta - Naniji style
38) Lauki ka halwa
39) Lauki Ki Icecream
40) Madra (Himachali)
41) Makai -na-puda (chilla): corn pancakes
42)Makai - ni Khees ( Gujarati)
43) Makai Tareko (Nepali)
44) Malpoa
45) Mango Puris
46) Marshmallow
47) Mawa stuffed Karela
48) Minty Mutton Rassawala
49) Moola ko achar (Nepali)
50) Mughlai Coconut Sauce/ Gravy
51) Mutton Curry (different style)
52) Mutton Korma Jhal Fareizee
53) Mutton Pickle
54) Mutton Potato Chops
55) Nepali Fish Masala
56) Nepali Pulao
57) Panir Makhani
58) Pantra / Patod (Gujarati)
59) Papaya platters
60) Papri ma meat
61) Parwal-ki-mithai
62) Parwal stuffed with keema
63) Prawn chops
64) Prawn curry
65) Punjabi / Feni ( Nepali)
66) Raspberry Walnut Slice
67) Sabudana stuffed parathas
68) Sada Bhindi jhol
69) Sel Roti (Nepali)
70) Spring Onion sabji
71) Sweet Drumsticks (Gujarati)
72) Tamatar ko Achar (Nepali)
73) Thandai
74) Tori Meat
75) Undhiyun
76) Vegetable Pickle (Punjabi)
Saturday, August 16, 2008
A - 1 Mutton frilly chops
Ingredients:
mutton chops
ginger paste
garlic paste
green chilly paste
haldi
salt
eggs
cornflour
cooking oil
Method:
Apply adrak-lasun-green chillies masala, haldi and salt to mutton chops and marinate for atleast one hour. Then cook covered on slow fire in its own juice till meat is cooked and water dried up.
Prepare batter by lightly beating eggs with above masala and cornflour. Dip chops in this batter; deep fry till golden and servehot. Keep heat medium.
mutton chops
ginger paste
garlic paste
green chilly paste
haldi
salt
eggs
cornflour
cooking oil
Method:
Apply adrak-lasun-green chillies masala, haldi and salt to mutton chops and marinate for atleast one hour. Then cook covered on slow fire in its own juice till meat is cooked and water dried up.
Prepare batter by lightly beating eggs with above masala and cornflour. Dip chops in this batter; deep fry till golden and servehot. Keep heat medium.
Friday, August 15, 2008
Alu Ka Palda (Himachali)
Alu Ka Palda (Himachali)
Ingredients:
Really soft boiled potatoes-4 medium
2 cups dahi
salt
haldi
mustard oil
green chillies
jeera seeds
fresh jeera powder
Method:
Peel the boiled potatoes and when cold press between palms to break into uneven pieces OR cut into 6\8 long slices Beat dahi till smooth. Add salt and little haldi to give it a nice lemon colour and some crushed green chillies to taste. Mix the potatoes well. Heat little mustard oil and throw in some jeera. When they turn black give this tadka to the potatoes and mix it in well. Sprinkle little roasted and powdered jeera as a garnish before serving. Serve at room temp. Do not heat.
Alu Ko Achar (Nepali)
Alu ko achar (Nepali)
Ingredients:
potatoes
dry red chillies
ginger
timur
haldi
lime juice
salt
cooking oil ( preferably mustard oil)
methi
jhimmu
green chilliesMethod:Boil potatoes and cut into wedges when cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Add some haldi, warm water, salt, little mustard oil and lime juice to the potatoes (off the fire) and mix well. A few slices of potatoes may be coarsely mashed to make a thickish base. Combination of salt and lemon should be just right. To this add the ground paste and keep aside for sometime.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature
Ingredients:
potatoes
dry red chillies
ginger
timur
haldi
lime juice
salt
cooking oil ( preferably mustard oil)
methi
jhimmu
green chilliesMethod:Boil potatoes and cut into wedges when cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Add some haldi, warm water, salt, little mustard oil and lime juice to the potatoes (off the fire) and mix well. A few slices of potatoes may be coarsely mashed to make a thickish base. Combination of salt and lemon should be just right. To this add the ground paste and keep aside for sometime.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature
Alu Ki Kheer
Alu Ki Kheer
Ingrdients:
1 kg full cream milk
1 large new potato
1 small new potato
cinnamon
bay leaves
sugar
almonds
pista
copra
kishmish
Method:
Boil 1kg full cream milk with 2-1" pieces of cinnamon and 2 bay leaves. Grate 1 large NEW potato. Boil and mash\grate 1 small new potato. When the milk comes to a boil add the potatoes and continue cooking on slow heat, stirring constantly, till the milk thickens. Add sugar to taste and cook a further 10-15 mins. Chill. Remove the dalchini and bay leaf. Add some chopped badam-pista, copra, kishmish and decorate with the same before serving
Ingrdients:
1 kg full cream milk
1 large new potato
1 small new potato
cinnamon
bay leaves
sugar
almonds
pista
copra
kishmish
Method:
Boil 1kg full cream milk with 2-1" pieces of cinnamon and 2 bay leaves. Grate 1 large NEW potato. Boil and mash\grate 1 small new potato. When the milk comes to a boil add the potatoes and continue cooking on slow heat, stirring constantly, till the milk thickens. Add sugar to taste and cook a further 10-15 mins. Chill. Remove the dalchini and bay leaf. Add some chopped badam-pista, copra, kishmish and decorate with the same before serving
Anda Ko Achar ( Nepali-Phool ko Achar)
Anda Ko achar (Nepali)
Ingredients:
eggs
curd
cooking oil (preferably mustard oil)
red chillies
ginger
timur
haldi
salt
methi
green chillies
Method:
Hard boil the eggs. Saute in oil till light golden. Cut into halves after they are cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Beat up thick dahi with this ground masala paste, haldi and salt till smoth and grainless.
Arrange egg halves in a dish. Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into the dahi. Pour dahi over the eggs. Do not heat - served at room temperature.
Ingredients:
eggs
curd
cooking oil (preferably mustard oil)
red chillies
ginger
timur
haldi
salt
methi
green chillies
Method:
Hard boil the eggs. Saute in oil till light golden. Cut into halves after they are cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Beat up thick dahi with this ground masala paste, haldi and salt till smoth and grainless.
Arrange egg halves in a dish. Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into the dahi. Pour dahi over the eggs. Do not heat - served at room temperature.
Bhutwa (Nepali)
Bhutwa - (Nepali)
Ingredients ( Daddy style):
mutton
mustard oil
methi seeds
haldi
salt
ginger paste
garlic paste
dry red chillies
dhaniya paste
jeera paste
onions (optional)
garlic (optional)
green chillies (optional)
Method:
Cut meat into medium size pieces. Heat mustard oil and add methi. When it turns dark brown add the meat, haldi and salt. Saute till the meat changes colour. Then add very little water and cook on pressure till meat is cooked. Dry up all water.
Move the meat to one side - and to the oil add paste of ginger, garlic, dry red chillies, dhaniya and jeera. Stir in the oil for 2-3 mins then mix it all up with the meat. Cook on slow fire stirring constantly for a further 5 - 10 mins till masala is cooked and meat well coated in masala.
Five mins before removing from fire - flakes of onion, and garlic, and slit green chillies may be added - but this is optional.
Can be served with rice or chewda!
Ingredients ( Daddy style):
mutton
mustard oil
methi seeds
haldi
salt
ginger paste
garlic paste
dry red chillies
dhaniya paste
jeera paste
onions (optional)
garlic (optional)
green chillies (optional)
Method:
Cut meat into medium size pieces. Heat mustard oil and add methi. When it turns dark brown add the meat, haldi and salt. Saute till the meat changes colour. Then add very little water and cook on pressure till meat is cooked. Dry up all water.
Move the meat to one side - and to the oil add paste of ginger, garlic, dry red chillies, dhaniya and jeera. Stir in the oil for 2-3 mins then mix it all up with the meat. Cook on slow fire stirring constantly for a further 5 - 10 mins till masala is cooked and meat well coated in masala.
Five mins before removing from fire - flakes of onion, and garlic, and slit green chillies may be added - but this is optional.
Can be served with rice or chewda!
Brain Masala
Brain Masala
Ingredients:
4 whole brains (goat's)
4 onions sliced lengthwise
2 tblespns of adrak-lasun-green chillies in equal proportion, ground coarsely together with salt
Haldi
salt to taste,
Kashmiri \degi mirch powder
3\4 tblspn oil
corriander leaves
Method
Soak brains in cold water for 1\2 hour, then remove gently as many veins and blood clots as possible. Between the 2 parts of the brain there is a small grain like growth which should also be removed. Now wash the brains very gently and cut into 6\8 pieces.
Gently apply the above masalas to the brains. Heat oil and fry onions to a golden colour and add the brains and cook on slow fire stirring very gently for 15-20 mins Take care not to break the brains. It is cooked when the brain is firm to the touch. Check for salt. Garnish with chopped corriander. Serve with chapatis \ nan.
Ingredients:
4 whole brains (goat's)
4 onions sliced lengthwise
2 tblespns of adrak-lasun-green chillies in equal proportion, ground coarsely together with salt
Haldi
salt to taste,
Kashmiri \degi mirch powder
3\4 tblspn oil
corriander leaves
Method
Soak brains in cold water for 1\2 hour, then remove gently as many veins and blood clots as possible. Between the 2 parts of the brain there is a small grain like growth which should also be removed. Now wash the brains very gently and cut into 6\8 pieces.
Gently apply the above masalas to the brains. Heat oil and fry onions to a golden colour and add the brains and cook on slow fire stirring very gently for 15-20 mins Take care not to break the brains. It is cooked when the brain is firm to the touch. Check for salt. Garnish with chopped corriander. Serve with chapatis \ nan.
Carrot Salad
Carrot Salad
Ingredients:
Grated carrot
chopped green chillies
chopped hara dhania
some raisins (kishmish )
some chopped walnuts
lime jice
sugar
salt
Method:
Just before serving toss together all the above. Garnish with sliced black grapes (optional).Tip: When you make Carrot raita boil the grated carrots before adding to the dahi. Same can be done to make lauki raita.
Ingredients:
Grated carrot
chopped green chillies
chopped hara dhania
some raisins (kishmish )
some chopped walnuts
lime jice
sugar
salt
Method:
Just before serving toss together all the above. Garnish with sliced black grapes (optional).Tip: When you make Carrot raita boil the grated carrots before adding to the dahi. Same can be done to make lauki raita.
Chara(Chicken)/Masu (Mutton) ko Tandruk ( Nepali)
Chara / Masu ko Tandruk (Nepali)
Ingredients:
1 Kg chicken - jointed OR 1 Kg mutton cut into largish pieces
ginger
garlic
dry red chillies
dhaniya
jeera
dalchini
lavang
small elaichi
tej patta
haldi
salt
250 gms dahi
2 tblspns desi ghee
onions
cooking oil - preferably mustard oil
Method:
Marinate the meat in a paste of ginger, garlic, dry red chillies, dhaniya, jeera, dal chini, lavang, elaichi, tej patta, haldi, salt, dahi and desi ghee. Rub it all in well into the meat and keep aside for 1 hour or more.
Heat oil. Throw in about 4 sliced onions and fry till golden brown. Add the marinated meat and stir till meat changes colour. Lower heat and cook covered in it's own juice - no water to be added - till the liquid dries up and oil floats on top.
This dish can be made without the onions as well. Add the meat to the heated oil and proceed as above. Tandruk can be preserved in the fridge for upto 10 - 15 days.
Ingredients:
1 Kg chicken - jointed OR 1 Kg mutton cut into largish pieces
ginger
garlic
dry red chillies
dhaniya
jeera
dalchini
lavang
small elaichi
tej patta
haldi
salt
250 gms dahi
2 tblspns desi ghee
onions
cooking oil - preferably mustard oil
Method:
Marinate the meat in a paste of ginger, garlic, dry red chillies, dhaniya, jeera, dal chini, lavang, elaichi, tej patta, haldi, salt, dahi and desi ghee. Rub it all in well into the meat and keep aside for 1 hour or more.
Heat oil. Throw in about 4 sliced onions and fry till golden brown. Add the marinated meat and stir till meat changes colour. Lower heat and cook covered in it's own juice - no water to be added - till the liquid dries up and oil floats on top.
This dish can be made without the onions as well. Add the meat to the heated oil and proceed as above. Tandruk can be preserved in the fridge for upto 10 - 15 days.
Chicken Butter masala
Chicken Butter Masala
Ingredients:
chicken
curd
ginger paste
garlic paste
garam masala
salt
chilly powder
onions
butter
3 large tomatoes
50 gms cream
cochineal colour ( optional)
chopped corriander leaves
Method:
Marinate one jointed chicken in a mixture of dahi, ginger - garlic paste, garam masala, salt and chillies powder and leave overnight. Next day either fry or roast in oven / tandoor.
Fry four chopped onions in butter till soft. Add chopped ginger, green chillies and 3 large chopped tomatoes. Saute for 5 mins. Add chicken and cook till butter floats on top. Lastly add 50 gms. cream and cochineal colour (optional). Garnish with chopped corriander leaves.
Ingredients:
chicken
curd
ginger paste
garlic paste
garam masala
salt
chilly powder
onions
butter
3 large tomatoes
50 gms cream
cochineal colour ( optional)
chopped corriander leaves
Method:
Marinate one jointed chicken in a mixture of dahi, ginger - garlic paste, garam masala, salt and chillies powder and leave overnight. Next day either fry or roast in oven / tandoor.
Fry four chopped onions in butter till soft. Add chopped ginger, green chillies and 3 large chopped tomatoes. Saute for 5 mins. Add chicken and cook till butter floats on top. Lastly add 50 gms. cream and cochineal colour (optional). Garnish with chopped corriander leaves.
Chocolates- plain & with filling
Chocolates - plain & with filling
Ingredients:
4 oz unsalted butter / margarine
8 ozs. icing sugar
1 tblspns cocoa powder
whole roasted nuts like almond, walnut, cashew
caramalised peanuts
essence
colouring
Method 1: Melt the butter and add icing sugar and cocoa powder. Dip the roasted and caramalised nuts in it and cool till set.
Method 2: Melt the butter and add icing sugar and cocoa powder. Add essence and colouring to some icing sugar and form into balls and leave to set. Then dip these balls in the choco mixture. This can also be made into desirable shapes. Nuts can also be added into the balls as an option.
Method 3: Follow method 2 but add cocoa to the icing sugar instead of essence and colouring to make the balls for the filling.
Ingredients:
4 oz unsalted butter / margarine
8 ozs. icing sugar
1 tblspns cocoa powder
whole roasted nuts like almond, walnut, cashew
caramalised peanuts
essence
colouring
Method 1: Melt the butter and add icing sugar and cocoa powder. Dip the roasted and caramalised nuts in it and cool till set.
Method 2: Melt the butter and add icing sugar and cocoa powder. Add essence and colouring to some icing sugar and form into balls and leave to set. Then dip these balls in the choco mixture. This can also be made into desirable shapes. Nuts can also be added into the balls as an option.
Method 3: Follow method 2 but add cocoa to the icing sugar instead of essence and colouring to make the balls for the filling.
Chocolate Crunchies
Chocolate Crunchies
Ingrdients:
2 tblspns melted butter or margarine
2 tblspns golden syrup / honey
4 tblspns milk powder (if not using milk powder use 3 tblspns cocoa powder)
1 tblspn cocoa powder
3 ozs. cornflakes
2 ozs. icing sugar
3 ozs. raisins (optional)
rum essence (optional)
Method:
Mix and cream all ingredients except cornflakes. Then add cornflakes. Make little balls and chill on a tray / plate. Little paper cups may be used. Raisins and rum essence may be added for extra flavour.
Ingrdients:
2 tblspns melted butter or margarine
2 tblspns golden syrup / honey
4 tblspns milk powder (if not using milk powder use 3 tblspns cocoa powder)
1 tblspn cocoa powder
3 ozs. cornflakes
2 ozs. icing sugar
3 ozs. raisins (optional)
rum essence (optional)
Method:
Mix and cream all ingredients except cornflakes. Then add cornflakes. Make little balls and chill on a tray / plate. Little paper cups may be used. Raisins and rum essence may be added for extra flavour.
Cocoa Peanut Spheres
Cocoa Peanut spheres
Ingrdients:
Marie Biscuits
Peanuts or almonds or walnuts
Cocoa Powder
Castor Sugar
Rum (optional)
Dessicated coconut
Milk
Method:
Break up some Marie biscuit into bits. Add coarsely crushed roastedfried peanuts. Add cocoa powder-quantity depending on how dark you want the chocolate. Add castor sugar to taste. (Optional- little rum may be sprinkled). Sprinklle little milk-just enough to bind the above ingredients and form int 11\2" - 2" balls. Roll in dessicated coconut and refrigerate till firmRoasted almonds or walnuts and be used instead of peanuts.You can make this into a dessert thusLine a flat dish with the mixture about 11\2" to 2" thick.Drizzle little rum over it(optional). Whip up some double cream with little castor sugar and vanilla essence and spread\pipe over it . Sprinkle dessicated coconut and decorate with cherries. Chill.
Ingrdients:
Marie Biscuits
Peanuts or almonds or walnuts
Cocoa Powder
Castor Sugar
Rum (optional)
Dessicated coconut
Milk
Method:
Break up some Marie biscuit into bits. Add coarsely crushed roastedfried peanuts. Add cocoa powder-quantity depending on how dark you want the chocolate. Add castor sugar to taste. (Optional- little rum may be sprinkled). Sprinklle little milk-just enough to bind the above ingredients and form int 11\2" - 2" balls. Roll in dessicated coconut and refrigerate till firmRoasted almonds or walnuts and be used instead of peanuts.You can make this into a dessert thusLine a flat dish with the mixture about 11\2" to 2" thick.Drizzle little rum over it(optional). Whip up some double cream with little castor sugar and vanilla essence and spread\pipe over it . Sprinkle dessicated coconut and decorate with cherries. Chill.
Corn Crumble Bake
Corn Crumble Bake
Ingrdients:
Corn
Milk
Salt
Black Pepper
Chopped Green Chillies
Cheese
Fresh Bread Crumbs
Butter
Method:
Coarsely grind fresh tender corn(makai\bhutta) in a mixie. Cook in milk till soft and creamy. Add salt to taste, freshly & coarsely ground blck pepper, chopped green chillies. (If desired some grated cheese may also be added) Spread this mixture in a flat dish. Make some fresh bread into crumbs. Very lightly mix in some melted butter\ghee. and spread over the corn. Grill till golden brown and crisp. Serve hot.Alternatively, instead of crumbs spread grated cheese on top and grill till the cheese melts. Serve the corn mixture can be used as a spread on fried or toasted bread as a snack or on salty biscuits attractively garnished with dot of tomato sauce\ bit of capsicum\ bit of green chilli or corriander.
Ingrdients:
Corn
Milk
Salt
Black Pepper
Chopped Green Chillies
Cheese
Fresh Bread Crumbs
Butter
Method:
Coarsely grind fresh tender corn(makai\bhutta) in a mixie. Cook in milk till soft and creamy. Add salt to taste, freshly & coarsely ground blck pepper, chopped green chillies. (If desired some grated cheese may also be added) Spread this mixture in a flat dish. Make some fresh bread into crumbs. Very lightly mix in some melted butter\ghee. and spread over the corn. Grill till golden brown and crisp. Serve hot.Alternatively, instead of crumbs spread grated cheese on top and grill till the cheese melts. Serve the corn mixture can be used as a spread on fried or toasted bread as a snack or on salty biscuits attractively garnished with dot of tomato sauce\ bit of capsicum\ bit of green chilli or corriander.
Dal Dhokli ( Gujarati)
Dal-dhokli (Gujarati)
Ingredients:
wheat flour
cooking oil
haldi
chilli powder
dhaniya powder
salt
Gujarati dal ( recipe given separately in the blog)
Method:
Make a stiff dough as for poories with atta, little oil, haldi, chilli powder and salt. Roll out into thin chapatis and cut into squares. This is the 'dhokli'.
Make the Gujarati dal.When it is boiling put in the 'dhoklis' gradually stirring constantly so that the dhokli does not stick together. Keep adding water if the liquid becomes less. Boil the dal - dhokli for 20 mins. or so stirring from time to time to keep the dhokli from sticking to the bottom. Garnish with chopped coriander just before serving.
Serve with methia achhar, onion wedges and ghee.
Ingredients:
wheat flour
cooking oil
haldi
chilli powder
dhaniya powder
salt
Gujarati dal ( recipe given separately in the blog)
Method:
Make a stiff dough as for poories with atta, little oil, haldi, chilli powder and salt. Roll out into thin chapatis and cut into squares. This is the 'dhokli'.
Make the Gujarati dal.When it is boiling put in the 'dhoklis' gradually stirring constantly so that the dhokli does not stick together. Keep adding water if the liquid becomes less. Boil the dal - dhokli for 20 mins. or so stirring from time to time to keep the dhokli from sticking to the bottom. Garnish with chopped coriander just before serving.
Serve with methia achhar, onion wedges and ghee.
Dhakni ( Nepali)
Dhakni - Nepali sweet dish
Ingredients:
100 gms chewda/ poha
11/2 kg full cream milk (or more if required)
50-70 gms desi ghee
sugar to taste
raisins
Method:
Heat ghee and fry chewda in it on slow fire. Keep stirring it till it is crisp but still white. (should not change colour) Add the milk and cook stirring from time to time to keep it from sticking to the bottom of the pan.
When the milk reduces to half add sugar and continue cooking till the dhakani is semi solid in consistency - like thick rabri and creamy. Add the raisins.
Ingredients:
100 gms chewda/ poha
11/2 kg full cream milk (or more if required)
50-70 gms desi ghee
sugar to taste
raisins
Method:
Heat ghee and fry chewda in it on slow fire. Keep stirring it till it is crisp but still white. (should not change colour) Add the milk and cook stirring from time to time to keep it from sticking to the bottom of the pan.
When the milk reduces to half add sugar and continue cooking till the dhakani is semi solid in consistency - like thick rabri and creamy. Add the raisins.
Doodh Poha
Doodh - Poha
Doodh poha is eaten on Sharad Purnima in Gujarat.Ingredients:
poha
milk
sugar
desi ghee
Method:
Soak pohe in water for half an hour. Drain and squueze out all the water. Add little desi ghee. Knead it till soft. Add castor sugar to taste and form into laddoos. This is eaten with cold milk. Add more sugar to milk if you wish.
Doodh poha is eaten on Sharad Purnima in Gujarat.Ingredients:
poha
milk
sugar
desi ghee
Method:
Soak pohe in water for half an hour. Drain and squueze out all the water. Add little desi ghee. Knead it till soft. Add castor sugar to taste and form into laddoos. This is eaten with cold milk. Add more sugar to milk if you wish.
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