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We also use third-party cookies that help us analyze and understand how you use this website. Keep aside on a dry cloth for 1 hour. Deep fry in hot ghee over slow flame till light golden brown. Drain well and keep aside till cool. Store in clean, dry containers. Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable.
Break into approx. Knead each with palm and roll into 4" rounds. Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely. Making time: 45 minutes Makes: pieces. Ingredients For cover : 1 cup plain flour maida 1 tbsp. Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable dough. For filling : 1. Roast coconut flakes lightly.
Mix all other ingredients. Check for sweetness. Make small 4 " rounds, not too thin not too thick. Place 1 tsp. Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together. Make all in t he same way. Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both sides.
Note: You may use a karanjia mould for filling them if available. Making time: 1 hour. Boil the sugar and water together. Add a tbsp. Remove scum and boil liquid till the syrup is sticky between the fingers. Keep aide, but keep warm for use. Make batter with gram flour, which should not be too thin.
The batter should evenly coat the back of a spoon when dipped i n it. Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon. Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. Pour back remaining batter and wipe spoon. Stir the boondis in the ghee gently and fry till crisp but not brown. Drain and put into the syrup. Keep for minutes before draining from the syrup.
Spread on a wide plate, add cardamom powder, almonds and mix gently. Cool completely and loosen the boondi with finger till each droplet separates. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.
A little practice and it is very easy. Makes: 3 cups approx. Add plenty of water and methi seeds. Allow to soak for hours or overnight. Rewash the rice by draining the water 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 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. Remove with spatula when crisp. Add more buttermilk if necessary. The batter should be relatively thin. Heat griddle and pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lift with a spatula as for basic dosa. Makes: 10 - 12 thin dosas Shelflife: Fresh only. Texture: Thin with polka sized holes, not too crisp, foldable.
Soak in plenty of water and keep aside for hours. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.
Mix both batters. Add the curds, salt, soda and oil. Mix well till fluffy and light. Keep aside for hours before making dosas. Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney. Make thin or thick as desired. Makes: medium sized dosas Shelflife: 1 day refrigerated. Texture: Light and thin, foldable but crisp. Ingredients: 1 cup plain rice. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
Spread chutney spread over dosa. Fold into triangle to cover masala. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled green chillies 1 tbsp.
Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Use very little water. Dry masalas :1 tsp.
Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Keep aside for hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all.
Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Cool about 5 tbsp. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil.
Simmer for minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. Making time :- 30 mins excluding pressure cooking Serves - 5 Ingredients 8 pavs squarish soft buns about 4" x 5" size butter to shallow fry.
To Garnish 1 tbsp. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for minutes till very soft. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 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. For Pavs 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. Making time : 30 mins. Ingredients 2 cups plain flour maida gms.
Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it. Quickly, with light hand mix the dough into a lump.
Do not over knead. Chill dough for 15 mins. Roll dough into 4" thick round. Place over a greased pie plate. Prick with a fork all over. Bake in a pre-heated o ven for 12 mins. Filling Grate tomato, onion, ginger.
Finely chop green chillies. Chope and boil other vegetables. Heat oil in a skillet, add the grated vegetables and chillies. Cook for mins. Stirring occasionally. Add all other ingredients except cream. Cook till the water evaporates and curry is thick. Sprinkle a little cornflour over the crust. Pour and spread the filling in the shell. Pour cream all over. Bake for mins. Slice and serve warm.
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. 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: 3 Shelflife: best fresh. Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately. Making time: 15 minutes excl chutney making time makes: 3 servings Shelf life: best fresh. Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickish roti mm thick. Heat griddle tawa place on tawa and dry one side. Wet upper side with water and invert. Invert griddle and roast over gas flame or if available a barb- que coalfire. It will fall off when done. Serve hot with desired vegetables.
Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours. Knead dough lightly.
Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required. Place on a pre-warmed griddle tawa. Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct or nothing like toasting over bar-b-que coals. Serve hot with a blob of butter on it.
Break off bits and make small potato sized balls. Roll to mm thickness. Roast on griddle tawa as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve chunda or curds or jam. Ingredients 6 slices soft bread fresh 1 tbsp. Roll the bread flat with the help of a rolling pin. Mix the salt, chilli, garlic in the butter. Apply on all slices generously. Roll one slice tightly from end to end. Brush all over with a bit of butter. Coat the roll with grated cheese by rolling in it.
Repeat for all slices. Cover rolls with a moist cloth. Place in the refrigerator for 30 minutes. Bake in a hot oven for minutes or till golden brown and crisp. Serve hot with ketchup. Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
Remove toothpicks before baking. Making time: 10 minutes excluding chilling and baking time Makes: 6 rolls. The potatoes will turn out best if boiled and refrigerated overnight before using. Do not peel potatoes. Slice into thin rounds or grate coarsely. Deseed capsicum and slice into thin rounds 4. Heat a thick nonstick pan about 5" diameter. Meanwhile mix cheese, milk, crumbs, flour and chilli. If mixture feels thin, add some more bread crumbs. Add salt to taste. Apply 1 tsp. Arrange potatoes to cover the pan.
Top with capsicum. Pour the mixture all over evenly. Level to cover all the potatoes. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side. Let in the remaining butter around the edges to seep down.
Let other side become golden brown too. Flip on serving plate and make sections with a knife. Serve hot and crisp. Variation: Bake the same if desired, instead if roasting. Making time: 40 minutes. Ingredients 1 cup mixed vegetables sliced, boiled use carrot, cauliflower, beans, peas, potato, etc. Drain the boiled vegetables, keep stock aside. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
Heat butter, add seeds, allow to splutter. Add ginger, garlic and paste. Stir fry for minutes. Add vegetables except tomatoes. Cover, simmer for 5 minutes. Add salt, chilli powder,tomatoes and cook till gravy is thick. Serve hot with parathas or chappatis. Making time: 20 minutes. Makes: 2 servings. Cook the spinach in water. Drain the water and then make puree of the spinach leaves. Cut 4 of the onions finely and saute them till transparent.
Grind the other onion and the garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary. Let boil for a minute or two. Cut the paneer to cubes of desired size preferably not too small. Fry this in oil till golden brown, 8. Add this paneer to the prepared palak. Serve hot with rice or rotis. Dissolve the sugar in the water and heat it.
Keep stirring till you get a thread consistency. You can check for this by feeling the syrup between your fore-finger and thumb. If the syrup has reached the required consistency, then you will able to pull it out like a thread. Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time. Reduce the heat and add 2 teaspoons of ghee. Stir, till the flour and ghee has completely blended with the syrup.
Repeat procedure 2 till you finish all of the besan. Continue to stir and keep adding ghee 1tsp. At one point, you will obs erve that the mixture is not able to absorb any more ghee.
Also, the whole mixture becomes porous and starts leaving the edges of the vessel. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes.
Carefully remove each piece and arrange on the serving tray. Cooking time: 45 minutes. Yield: 40 medium sized pieces. Let the paste cook till the oil seperates. Can add little water if the paste is too thick. Before serving garnish with fresh coriader leaves. Dry fry sesame seeds, urad dhal, channa dhal, red chillies and asafoetida till they all turn roast frying time mins 2.
Grind the fried ingredients with green chillies, chick peas, tamarind paste, jaggery or brown sugar and grated coconut to a smooth paste add little water while grinding. In the meantime, keep oil in a kadai and let it heat for a minute. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. Later on, add the ground paste to the fried pineapple and fry further 10 mins.
Add salt according to taste 7. Remove kadai from the heat. Tur Dal Kofta Ingredients 2 cups tur dal green chilles, chopped 3tb. Soak tur dal over night.
Then wash it thoroughly. Grind it coarsly. Then make small koftas balls with the mixture pressure cook for 15 min.
Serve hot with rice dishes. Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan fromstove and let it cool. Take the brinjal slit it in 4, fill the mixture in the brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for minutes. Your tikha brinjal masala is ready.
If u cut the brinjals too fine, they will get mashed up and will lose their taste. Saute the onions till they get transparent. Then, add the brinjals also. Add the spice powders and saute the curry for minutes.
Cook the rice in the quantity of water mentioned above. Do not overcook. Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up. Garnish with finely chopped coriander leaves. Serve hot. Oil for frying. Make the paste of channa dal by adding some water and mix salt, chilli, corriander powder and some corriander leaves for taste. Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
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