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Tuesday, April 28, 2009
Monday, April 27, 2009
Ingredients:
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Method:
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated.
Note: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
Ingredients:
1 cup saboodana (sago)
1 cup peanut crush (coarse)
1/2 cup fresh coconut (finely grated)
5-6 green chillies finely chopped
1 med. potato, peeled & finely chopped
1/2 tsp. sugar
1 lemon, juice extracted
1 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
salt to taste
1 1/2 tbsp. ghee
Method:
Wash, drain and allow sago to soak.
Lightly fluff up with fingers to loosen each particle.
Add all ingredients except ghee, potato, coriander and chillies.
Mix well with hands to blend. Heat ghee in a non-stick pan.
Add potatoes, stirfry till tender. Add chillies and stir.
Add sago mixture, toss gently with a wooden spatula, till well mixed.
Cover and cook on low for 4-5 minutes, stirring frequently.
Not tossing often will result in the khichidi forming a tough layer below.
The sago is cook when transparentish.
Garnish with coriander.
Serve hot and fresh for best taste.
Making time:20 minutes (excluding soaking time)
Makes: 3 servings
Shelflife: best fresh .
Note: The soaking time should be 20-15 min.
Ingredients:
1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.
Method:
Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers.
In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes.
Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well.
Adjust salt and lime as per taste. Return to low flame till hot. Stir gently every now and then.
Transfer to serving dish and garnish with coriander and coconut.
Serve hot with freshly brewed coffee.
Making time: 15 mins (excluding soaking time)
Serves: 3Shelflife: best fresh.
Tip & Note: To make poha more delicious, add little sugar( 1/2-1 tbsp) and little salt to it while soaking( after draining the water).
Ingredients:
450 gms Chana Dal
500 gms Jaggery (Gud)
250 gms Wheat Flour (Gehun Ka Atta)
50 gms Flour-whear flour
5 tsp Oil
1/2 grated Nutmeg (Jaiphal)
50 gms powdered Cardamom (Elaichi)
Pure ghee for serving .
Method:
Wash the chana daal and cook with a little or just enough water. Boil dal in plenty of water till soft but not broken.
Drain out the extra water.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
Take a morsel sized ball of dough, roll into a 4" round.
Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Bake on a non stick tawa till done on both sides, adding a little ghee around.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour.
Serve hot with dal or amti.
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
Ingredients:
1 kg Chicken
2 tsp Sankleshwari Red Chilli powder
3-4 tsp Oil
1/2 tsp Turmeric powder
4 tsp Curds
1 chopped Onion
2 tsp Coriander powder
1-1/2 tsp Garam Masala powder
Coriander for garnishing
Salt to taste.
Ingredients for ground paste:
1/2 cup Dry Cocounut
2 Onions
1 Tomato
2 inch Ginger
8-10 Garlic
Roast the above in little oil and grind to fine paste.
For Masala: (initial thadka):
1-2: Bay leaf
2 pieces: Cinnamon
6 pieces: Cloves
½ tsp: Crushed black pepper 2 medium onions
2 tsp: Oil
Method:
Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.
Add tomatoes. Cook for 10 minutes. Saute it till the oil separates . Once the oil gets seperated, add the grounded paste to it. Again stir n saute till oil gets seperated. Cool and puree the mix in a blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
Add paste and garam masala and simmer on low flame for five minutes.
Add salt to taste. Keep stirring till oil starts separating.
Kolhapur chicken is ready.
Garnish with coriander leaves. Serve hot with rice.
Making time : 35 minutes (excluding the marination time of 15 minutes).
Serves: 4 persons
Shelflife:Best fresh. Can be used for 1 day.
Note: Usually kolhapuri chicken is too spicy. If you dont want it to spicy then , you can avoid the raw spices like cloves and black pepper.
Ingredients:
1 1/2 cup long grain raw rice,
3 cups water,
1/4 cup boiled peas,
1/4 cup gherkins chopped vertically,
1/4 cup brinjal pieces,
7-8 no. fried cashewnuts,
10 no. curry leaves,
2 tsp Maharashtrian goda masala or garam masala powder,
2 tsp turmeric powder,
1/2 tsp asafoetida,salt,
sugar to taste,
2 tsp ghee,
chopped coriander leaves and,
fresh grated coconut for garnishing
2 cinnamon sticks,
3-4 cloves,
3-4 bay leaves.
masala:
1/4 cup dry shredded coconut,
4 red chilies,
2 tsp coriander seeds
1 tsp cumin seeds,
Lightly roast all the items and grind.
Method:
Take the rice Wash and drain. Keep aside for 1/2 an hour.
Heat Oil in pan then add the whole garam masala. When all the masala ingredients sizzle, add turmeric powder and asafoetida.
Then add curry leaves, and chopped gherkins. Once soft, add peas and brinjal pieces and fry.
Now add the raw rice and keep stirring for some time on medium heat. Pour boiling water all over into the rice and vegetable mixture. Stir well.
Once rice come to boil until it shows bubbles on top.
Now turn the heat to low and add the ground masala, ghee, salt and sugar. Cover and cook.
Rice is done when all the water evaporates. Garnish with cashewnuts, coconut and coriander leaves.
Making time: 25 minutes
Serves: 3 persons
Shelflife: Best fresh.
Note: This dish( cuisine) can also be served without any side dish to accompany it . If needed, pickles and papads can be served with this.
Ingredients :
½ kg: Mixed vegetables-chopped
2 tbsp: Yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
½ cup: Onion-grated
1 tsp: Ginger-garlic paste
2 tsp: Lemon juice
1 ½ tsp: Salt
2 tbsp: Oil .
Dry Roast Separately and Grind :
1/4 cup: Dry grated coconut
1/4" stick: Cinnamon
1/2 tsp: Cloves
¼ tsp: Peppercorns and black cumin
1 tbsp: Coriander seeds
1 tsp: Dagar phool (available in Bombay, Pune, etc.)
1/4 tsp: Broken up mace
2-3: Kashmiri mirchi .
Method:
Heat oil and add the onions and stir-fry till light brown.
Add the ground masala, sauté till well mixed and add the vegetable mixture.
Bring to a boil, lower the heat and simmer 3-4 minutes and serve.
Making Time: 20 minutes.
Serves: 4 persons.
Shelflife: Best fresh.
Note: Avoid adding addtional water to this cuisien while cooking. Instead cook it in its own water. It would taste delicious. It can be taken along with Rice or roti. Vegetables can be added according to one's choice like potatoes, cauliflower, babycorns, peas, carrotes etc.
Ingredients:
150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain.
Method:
Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
Mix well. Make a stiff dough.
Coat the dough with a few drops of Oil, cover and let it rest for at least 15 minutes.
Knead the dough and divide it into golf ball size balls.
Dip each dough ball into some dry flour to coat and roll it out into a tortilla size and shape disc. You may have to re-dip the roti in the dry flour if it sticks to the rolling surface.
Roll into small and thick rotis and roast.
To roast, place the roti onto a hot tawa or skillet and cook until bubbles start to form.
Flip roti onto the other side and cook for another 30 seconds.
Smear a little oil or ghee on top of the roti and flip it over.
Press the roti with a spatula to cook evenly, smear this side with oil and flip again.
Keep pressing with the spatula until roti is fully cooked and the raw dough look has gone.
Keep roti in an insulated container and repeat process for remaining rotis.
Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.
Making Time: 30 minutes
Serves: Makes 6 rotis.
Shelflife: 1 day.
Ingredients:
1 1/2 litre milk (full fat milk)
Cardamom: 3 pods .
saffron a few strands
1/2 cup almonds
8 - 10 pistachios
3/4 cup sugar
2 tblsp sunflower seeds (chironji).
Method:
Soak almonds in warm water to blanch.
Take off the skin.
Reserve a few for garnishing and make a paste of the rest (make paste of about 2 tbsp)
Soak saffron in 2 tea spoons fo hot milk and keep it aside.
Chop finely and crush coarsly, the almonds and pistachios.
Peel and powder cardamom seend with a mallet.
Add it to the chopped dry fruit mix.
Make small pieces of saffron in a cup, and dissolve it in milk.
Pour milk in a large deep pan, on medium flame and stir ocassionally.
When it starts boiling, reduce the heat and continue to boil.
Stir frequently, till milk is 2/3 in volume.
Add all the dry fruits and cardamom to the boiling milk.
Add the paste of dry fruits to the boiling milk.
Also add the chironjis.
Boil further for 3-4 mins.
Turn off the stove and allow it to cool a little.
Pour this mixture into a large decorative serving bowl.
Allow to cool completely, chill in refridgerator for 4-5 hours.
To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups and garnish it with some strands of saffron.
Making Time: 1 hour
Serves: 2 persons
Shelflife: 1 day.
Note:
Basundi id preferred by some in thin consistency and by some in thick consistency. For a thin consistency dont add the nuts paste and for thick consistency, add the nuts paste prepared.
Basundi has got high calorie amounting to some 1995, so in order to cut down calorie, you can use low calorie sugar available in market.
Ingredients:
3-4 tbsp Milk
250 gms Sugar ground
1 tsp Cardamom powder
250 gms Wheat flour
250 gms Ghee.
Method:
Heat ghee in a pan.
Add wheat flour and cook it on low flame.
Keep stirring constantly till light brown.
Remove from the flame when it smells aromatic.
Transfer it to a large plate and spread.
Cool it above room temperature.
Sprinkle with sugar and cardamom powder.
Mix the contents well. Drizzle with milk.
Mix well and make tight fist shaped pinnies.
Making Time: 1 hour
Serves: 12-14
Shelflife: 3-4 days.
Sunday, April 26, 2009
Saturday, April 25, 2009
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