Wednesday 21 October 2015

SOOJI HALWA

SOOJI HALWA



INGREDIENTS
  • Semolina (Sooji)-1 cup
  • Desi Ghee-1/2 cup
  • Sugar-1 cup
  • Boiled Water-4 cups
  • Dry coconut-grated
  • Cardamom powder-a pinch for flavour
  • Raisins

METHOD
  • Heat desi ghee in a pan.
  • Add semolina to it & stir continuously till the color turns to brown.
  • Add the cardamom powder & sugar & stir for 2-3 minutes.
  • Next add boiling hot water & stir continuously to avoid the formation of lumps.
  • Cook till it becomes slightly thick & then add raisins & grated coconut.
  • Garnish with grated coconut.
  • Sooji halwa is ready to serve.


Saturday 17 October 2015

CHOCO LAVA CAKE

CHOCO LAVA CAKE
 





INGREDIENTS
  • All purpose flour (maida) - 1 tablespoon
  • Cocoa powder/carob powder - 1.5 teaspoon
  • Powdered sugar - 1 tablespoon
  • Salt - a pinch
  • Baking powder - a pinch
  • Baking soda - a pinch
  • Butter (melted) or oil - 2 teaspoon
  • Milk - 3 tablespoons
  • A piece of chocolate

METHOD
  • Sieve maida, cocoa powder, sugar, salt, baking soda & baking powder.
  • Next, add butter/oil & milk & mix well.
  • Next, take a silicon mould & grease it with oil or butter.
  • Then, add half of the batter.
  • Keep a piece of chocolate on the batter.
  • Now, add remaining batter.
  • Next, keep the mould in the microwave (normal mode, high power) & microwave for 1 minute or around 1 minute 30 seconds (adjust the time according to the microwave settings).
  • Let it cool down & invert the mould.
  • Choco lava cake is ready to serve.
 

Tuesday 6 October 2015

FRIED RICE

FRIED RICE
 
 



 
INGREDIENTS
  • Rice - 250 grams
  • Carrot (finely chopped) -2 medium sized
  • Capsicum (finely chopped) - 1 small sized
  • Cabbage (finely chopped) - 1/4 cup
  • Baby corn (sliced) - few strands
  • Green chillies chopped - 1-2
  • Soya sauce - 2 tablespoons
  • Chilli sauce - 2-3 tablespoons
  • Salt to taste
  • Red chilli powder - 1/4 teaspoon
  • Black pepper powder - 1/4 teaspoon
  • Oil - 4 tablespoons
  • Water - 3 times the quantity of rice
METHOD
  • First we cook rice.
  • Soak rice in water for around 20 minutes.
  • After 20 minutes, strain off the excess water.
  • In a heavy bottom pan, add rice & 3 times water as the quantity of rice. Mainly we have to cook rice to the extent of 90%. Adjust the quantity of water accordingly.
  • Also add 1-2 tablespoons oil & a little quantity of salt.
  • Cook on high flame till it comes to a good boil & then reduce the flame.
  • Let water get soaked off & rice are ready to be used for fried rice.
  • Keep aside.
  • Next heat oil in a pan.
  • Add finely chopped carrot, cabbage, capsicum, green chillies & baby corn & let them crackle for a minute.
  • Next add salt (to taste), red chilli powder, black pepper powder & mix well.
  • Add soya sauce & chilli sauce & mix well.
  • Now, add cooked rice to this mixture & toss & cook them well.
  • Fried rice are ready to serve.
  • Taste best when served with Manchurian - Click here for the recipe

 

Sunday 4 October 2015

SPICY & SOUR POTATOES (DRY)

SPICY & SOUR POTATOES (DRY)




INGREDIENTS

  • Potatoes (peeled & sliced into rounds) - 5-6 medium sized
  • Mustard oil - 2 tablespoons
  • Red chilli powder - 1/2 teaspoon
  • Coriander (dhania) powder - 1-1.5 teaspoons
  • Anardana powder - 3/4 teaspoon
  • Dried mango powder (amchoor) - 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Roasted cumin (bhuna jeera) powder - 1/2 teaspoon
  • Salt - 1 teaspoon (approx.) (adjust according to taste)

METHOD
  • Heat mustard oil in a pan.
  • Heat oil till it gets burnt. It is indicated by smoke and fumes that start coming out of hot oil.
  • Turn off the flame. Let this oil get cooled down a bit.
  • Next,peel and slice potatoes into round chips.
  • Keep aside.

  • Now, mix together red chilli powder, coriander powder, roasted cumin powder, turmeric powder, anardana powder, amchoor powder & salt in a bowl.

  • Now place the sliced potatoes in this spices mix & cover each slice well.
  • Keep these marinated potatoes aside.

  • Next heat the burnt mustard oil again.
  • Add the marinated potatoes to the hot oil & roast & toss well.

  • Cook & toss them well on medium flame till they are soft and well cooked.
  • Turn off the flame.
  • Spicy & sour potatoes are ready to serve.

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