Tuesday 28 May 2013

RAVA KESARI

RAVA KESARI




INGREDIENTS
  • Sooji (rava) - 1 cup
  • Sugar - 1 cup
  • Elaichi - 2-3
  • Ghee - 1/2 cup
  • Coconut grated
  • Edible colour - orange/yellow
  • Saffron (kesar) - 1/4 teaspoon
  • Water - 2.5 cups

METHOD
  • Boil 2.5 cups water in a pan & add crushed cardamom.
  • When it boils, lower the flame & add two pinches of colour & sooji.

  • Put sooji slowly and keep stirring to avoid the formation of any lumps.
  • Mix saffron with a little water & let them get mixed well.
  • Add the saffron & water mixture to the sooji.
  • Next, add half cup pure ghee to this sooji.
  • Add sugar & mix well.
  • When it is cooked well, add grated coconut & mix well.
  • Keep the rava kesari in a bowl & even out the layer with the bottom of a flat bowl.
  • Garnish with grated coconut.
  • Rava kesari is ready to serve.



Thursday 23 May 2013

MIXED VEGETABLE

MIXED VEGETABLE



INGREDIENTS
  • Capsicum chopped - 1/2 cup
  • Beans chopped - 1/2 cup
  • Cauliflower chopped - 1/2 cup
  • Carrot chopped - 1/2 cup
  • Peas - 1/2 cup
  • Potatoes peeled & chopped - 1/2 cup
  • Broccoli chopped - 1/2 cup
  • Tomatoes (puree form) - 4-5 medium sized
  • Ginger (grated) - 1/2 inch
  • Cumin seeds (jeera) - 1/2 teaspoon
  • Asafoetida (hing) - a pinch
  • Coriander (dhania) powder - 1 teaspoon
  • Green chillies chopped - 2
  • Salt to taste
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Cream - 2-3 tablespoons
  • Paneer (cottage cheese) - 1/4 cup
  • Oil - 3-4 tablespoons
The quantity of vegetables varies according to the size of the cup. If you are using a smaller cup, then you can take 1 cup of each vegetable.

METHOD
  • Wash & chop all the vegetables.

  • Heat 1-2 tablespoons oil in a pan.
  • Add capsicum to it & saute for a minute.
  • Next, add beans & potatoes & mix them well.
  • Next, add cauliflower, carrot, peas & broccoli & fry them well.
  • Fry the vegetables well till they become slightly soft& slightly crunchy at the same time.
  • Add half of the salt at this point & mix well.

  • Heat oil in another pan. 
  • Add asafoetida (hing), cumin seeds (jeera) & as they crackle, add grated ginger to it.
  • As they turn slightly brown, add chopped green chillies, coriander (dhania) powder & turmeric powder.
  • Add tomato puree to this mixture & cook it well.
  • Add red chilli powder & half of the salt to it.
  • When the tomatoes start leaving oil, lower the flame & add cream to it.
  • Mix them well & cook them well.
  • Add garam masala powder to the tomatoes.
  • Add the tomatoes mixture to the cooked vegetables & mix them really well.

  • Once, they are mixed well, add paneer cubes to it.

  • Once all the vegetables are well cooked, turn off the flame.
  • Mix vegetable is ready to serve.

Thursday 9 May 2013

DUM AALU (STUFFED WITH PANEER)

DUM AALU (STUFFED WITH PANEER)





INGREDIENTS
  • Potatoes (medium sized)-5
  • Paneer (cottage cheese)-60 gms (2-3 tablespoons approx)
  • Tomatoes-4
  • Laung (clove)-2
  • Black pepper (whole)-5-6
  • Dalchini-1 small piece
  • Hing (asafoetida) - a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Ginger-1/2 inch
  • Green chilli-1
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Dhania (dry coriander) powder-1 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Kasoori methi- 1/2 teaspoon
  • Cashew nuts-2-3
  • Cream - 2 tablespoons
  • Oil for deep frying
  • Chopped coriander for garnish
METHOD
  • Peel off the skin of the potatoes.
  • Cut them into halves from the center.
  • Make a hollow in the center of each of the potato to stuff in the paneer filling.


  • Next, heat oil for deep frying.
  • Drop in the cut hollow potatoes & deep fry them till they turn golden brown in color.
  • Once done, take them out on a paper towel that will soak the excess oil.
  • Prepare the filling next, mash the paneer & add 1/4 teaspoon salt & 1/4 teaspoon red chilli powder & mix them well.

  • Stuff this filling inside each half potato.

  • Keep these potatoes aside.
  • Next, grind tomatoes, ginger & green chilli together & keep it aside.
  • Heat 2 tablespoons oil in a pan.
  • Add hing, laung, dalchini & whole black pepper.
  • As they crackle, add jeera (cumin seeds).
  • As they crackle, add the tomato, ginger & green chilli puree prepared.
  • Add turmeric powder.

  • As the tomatoes start leaving oil, add salt, red chilli powder, garam masala powder & dhania powder.
  • In the meantime, grind a little quantity of water & cashewnuts together.
  • As the tomatoes leave oil, add the cashewnuts & water mixture to them.
  • As they are cooked well, add a little quantity of water & bring it to a boil.
  • Once boiled, add approximately 2 cups water to the tomatoes.
  • Bring them to a boil & cook for 15-20 minutes till the gravy is well cooked.
  • Add 2 tablespoons cream to this gravy & boil it again for another 5 minutes.
  • Add the potatoes stuffed with paneer to this gravy.

  • Boil them together for 5-6 minutes.
  • Turn off the flame.
  • Garnish with chopped coriander leaves.
  • Dum aalu (stuffed with paneer) is ready to serve.

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