Monday 31 March 2014

Gajar Ka Halwa

gajar ka halwa
It is one of the most popular indian dessert, 'gajar ka halwa' known to have originated in Punjab and it is a delight during the winter months with red fresh carrots.

Ingredients
Carrots finely grated                   400 gm
Ghee                                        2 tbsp
Milk                                          300 ml
Sugar                                       200 gm
Khoya                                      150 gm
Raisins                                     1 tbsp
Cashew nuts                             8 – 10
Cardamom powder                    ½ tbsp

Method
First finely grate the carrots and keep in a bowl.
fresh grated red carrots
Take a thick bottom pan and add ghee.
add ghee
Now add finely grated carrots and stir.
add carrots
Then cover and cook for 2 – 3 minutes.
Now add milk in it, mix well.
add milk
Again cover and cook for 5 minutes or until carrot gets soft.
Then add sugar in it and cook for 2 -3 minutes while stirring continuously.
add sugar
Now add khoya and mix well.
add khoya
Add raisins, cashew nuts and cardamom powder and mix well for 2 minutes.
add dry fruits and stir well
The gajar ka halwa is ready to serve.

Remove it in a bowl and garnish with chopped almond and cashew nuts.

Hara Dhaniyawala khumb

hara dhaniyawala khumb
The delicious mushroom dish cooked with fresh coriander leaves and other ingredients.

Ingredients
Button Mushrooms                   200 gm
Onion chopped                         1
Ginger garlic paste                    2 tsp
Green chillies chopped              3
Red chilli powder                       ½ tbsp
Coriander powder                      1 tbsp
Garam masala powder               1 tbsp
Curd                                         2 tbsp
Coriander leaves chopped          1 cup
Salt                                          to taste
Oil                                            2 tbsp

Method
First heat oil in a pan, add chopped onion and sauté till it gets brown.
add onion and saute
Add ginger-garlic paste and stir.
add ginger garlic paste
Add chopped green chilli, red chilli powder, coriander powder, garam masala powder and mix well.
add powder masalas
Then add sliced mushrooms then stir and cook until it gets soft on medium flame.
add mushrooms and mix well
Now add curd, salt and stir well for 2 minutes.
add curd
Add chopped coriander leaves and mix well.

add coriander leaves
The hara dhaniyewala khumb is ready to serve.

Ananas ka muzaffar

ananas ka muzaffar

A popular hyderabadi dessert, Basmati rice and pineapple juice are the main ingredients for ananas ka muzaffar. Sugar syrup and chopped pineapple are also used to prepare the dish. Cardamom and cloves are used as flavorings. Traditionally, saffron is used to enhance the color of the dish and ghee is used to finish the dish.

Ingredients
Basmati rice                              1 bowl
Sugar syrup                               100 ml
Saffron                                       ½ tsp
Pineapple chopped                     2 tbsp
Cloves                                       4 – 5
Green cardamom                        5 – 6
Pineapple essence                     2 – 3 drops
Lemon                                       1
Ghee                                         2 tsp

Method
First soak saffron in water.
Boil water in a deep pan with cloves and green cardamom then remove them from water.
Now add rice, pineapple, half soaked saffron and mix well.
prepare rice
Then boil until cook.
cooked rice
Add lemon juice and pineapple essence into sugar syrup in a bowl and mix.
add lemon juice and pineapple essence in sugar syrup
Add cooked rice into sugar syrup mixture and mix well.
add cooked rice in syrup mixture
Now put this rice mixture in a serving bowl.
put rice in serving bowl
Add soaked saffron and garnish with ghee and saffron.
garnish the ready ananas ka muzaffar



Pudinewali aloo ki chaat

pudinawali aloo ki chaat
The tasty chaat with potato, mint chutney and other ingredients. It is very easy to prepare within 5 minutes.

Ingredients
Boiled potato                             2
Chopped onion                          1
Chaat masala                            1 tsp
Lemon juice                               1 tbsp
For green chutney
Coriander leaves chopped            2 tbsp
Garlic                                        3 – 4
Ginger                                       ½ inch
Green chillies                             2
Chopped mint                             3 tbsp

Method
Take a grinder, put coriander, mint, garlic, ginger, green chillies and grind into a smooth paste.
Now take a mixing bowl, put boiled potato cubes, onion, mint chutney and mix well.
add green chutney with potato and onion
Then add salt, chaat masala, lemon juice, chopped coriander and mix well.
mix all ingredients nicely
Now serve with tomato slices and coriander.
garnish the chaat 



Bengol chochhori

chochhori
It is a mixed vegetable cooked in unique way of Bengal.

Ingredients
Potato cut in cubes                   1 small bowl
Cauliflower florets                     ½ small bowl
Pumpkin cut in cubes                ½ small bowl
Beans cut in 2 inch                    1 small bowl
Eggplant cut in cubes                ½ small bowl
Panch foron                              2 tsp
Dry chilli                                   2
Bori (white lentil dry mould)        1 small bowl
Turmeric powder                        ½ tsp
Sugar                                       ½ tsp
Mustard sauce (kasundi)            1 ½ tsp
Mustard oil                                4 tbsp
Salt                                          to taste

Method
Soak bories in water for few minutes.
Heat 2 tbsp oil in a pan and fry the bories until light brown, remove and keep aside.
fry the bories and remove
Again put remaining oil in same pan and heat-up.
Add dry chillies, panch foron and stir.
add chilli and panchforon 
Add potato, cauliflower florets and stir well.
add potato and cauliflower florets 
Then add eggplant, beans and stir well.
add eggplant and beans
Now add pumpkin, salt and mix well.
add pumpkin and salt
Add turmeric powder and mix well.
add turmeric powder
Now add the fried bori then mix well.
add fried bories
Add mustard sauce, sugar then cover and cook for 10- 12 minutes or until soft.

add mustard sauce and cover
Open cover and remove in serving bowl.
serve the chochhori in bowl

Parsi Sali Boti

sali boti
Parsi cuisine sali boti (boneless mutton cooked in onion and tomato and served with fried matchstick potatoes). Very few cultures use these matchstick potatoes in their food.

Ingredients
Mutton                                      200 gm
Onion sliced                              4 tbsp
Tomato chopped                        2
Red chilli paste                         ½ tsp
Ginger garlic paste                    2 tsp
Turmeric powder                        ½ tsp
Jaggery                                    ½ tsp
Coriander leaves                       1 tsp
Vinegar                                    1 tsp
Chopped green chillies              1 tsp
Potato cut lengthwise                1 bowl
For garnish
Sali
coriander

Method
First heat oil in pan, add chopped onion and saute.
Add ginger garlic paste and stir well.
add ginger garlic paste in onion
Add tomato chopped and cook until soft. Then add turmeric powder, green chilli, red chilli paste and mix well.
add chillies and turmeric 
Add jaggery and cook for a minute.
add jaggery 
Add vinegar and mix well.
add vinegar 
Then add mutton and mix well.
add mutton
Add chopped coriander and stir well.
add chopped coriander
Add water, salt then cover and cook for 12-15 minutes.
add some water 
Within this time deep fry the soaked potatoes until light brown.
Remove on tissue and add salt.
fried potatoes 
Then serve on a serving glass.
serve sali
Open cover, the mutton is ready.

remove ready sali boti
Serve in a bowl garnish with coriander.

Soya Seekh Kabab

soya seekh kabab
This kabab is very healthy and tasty cooked with soya nuggets. Very easy to prepare within 10 minutes.

Ingredients
Soya nuggets                           1 medium bowl
Boiled potato grated                  1 big
Chopped coriander                    2 tbsp
Chopped green chillies              2
Garam masala powder              ½ tsp
Ginger garlic paste                   1 tbsp
Egg                                         1
Salt                                         to taste
Sticks (seekh)                          as required
Oil                                           for fry
For garnish      
Lemon
Coriander
Sliced onion

Method
First grind the soya nuggets then add water and rinse it and keep in a mixing bowl.
prepared soya grind
Add coriander chopped, green chillies, garam masala, jeera powder, ginger garlic paste, grated potato.
add all ingredients
Bit 1 egg add in bowl, add salt and mix everything nicly.
add egg
Now wrap the mixture around the sticks and keep on a plate.
wrapped seekhs with soya mixture
Heat oil in a pan then deep fry the wrapped stick until golden brown.
deep fry the kababs 
Remove and keep on tissue paper.

remove soya seekh kabab
Now garnish with lemon, sliced onion and coriander and serve.

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