~~**Khana Banow or Humko Khilow***~~

by Sonu on March 27, 2007, 04:00:05 AM
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Sonu
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«Reply #15 on: March 27, 2007, 06:57:53 AM »
VEGETABLE STEW




Cooking Time : 10 min.
Preparation Time : 15 min.

Makes 3 cups.

Ingredients
 
 1 coconut
 2 cups mixed boiled vegetables  
 1 onion, chopped
 2 cardamoms  
 2 cloves
 2 small sticks cinnamon
 2 green chillies, chopped
 1 teaspoon cornflour
 1 tablespoon oil
 salt to taste
 
Method
 

1. You can take carrots, potatoes, french beans, cauliflower as mixed vegetables.
 

2. Grate the coconut, add 2 cups of water and take out coconut milk. Strain, add the cornflour and mix well. (You can also use 2 cups of ready coconut milk instead).
 

3. Heat the oil in a tava and fry the onion for 1 minute. Add the cardamoms, cloves and cinnamon and fry again for a few seconds.
 

4. Add the green chillies and salt and fry again for a while.
 

5. Add the coconut milk and vegetables and cook for a few minutes. Remove from the fire.
 

6. Serve hot.
 
 

 


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Sonu
Guest
«Reply #16 on: March 27, 2007, 06:58:41 AM »
COCONUT CHUTNEY (IDLIS & DOSAS)




Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

Ingredients
 
 1 cup coconut, grated
 2 small green chillies, chopped
 1 teaspoon ginger, grated
 1 tablespoon roasted split gram ( daria dal), optional
 salt to taste
 
For the tempering
 
 1/2 teaspoon mustard seeds
 1 red chilli, broken into pieces
 2 to 3 curry leaves
 1 teaspoon oil
 
Method
 

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
 

2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
 

3. Refrigerate and use as required.
 
 


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Sonu
Guest
«Reply #17 on: March 27, 2007, 06:59:31 AM »
POHA IDLI

A white and spongy idli.


Cooking Time : 10 min.
Fermenting Time : 6 to 8 hours.
Preparation Time : 20 min.
Soaking Time : 2 hours.

Makes 12 to 15 idlis.

Ingredients
 
 1 cup rice semolina (idli rawa)
 1/4 cup beaten rice (jada poha)
 1/4 cup split black gram ( urad dal)
 salt to taste
 oil for greasing
 
Method
 

1. Wash and soak the idli rawa and beaten rice in water for at least 2 hours.
 

2. Wash the urad dal thoroughly and soak it in water for at least 2 hours.
 

3. Blend the idli rawa and beaten rice in a blender to make a smooth batter.
 

4. Then grind the urad dal separately to a smooth paste using a little water.
 

5. Mix the two batters and add salt. Cover and keep aside for 6 to 8 hours for fermenting
 

6. Spoon out the batter into greased idli moulds and steam for 7 to 10 minutes.
 

7. Serve hot.
 
 


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Sonu
Guest
«Reply #18 on: March 27, 2007, 07:00:22 AM »
SAMBHAR




Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 4 to 6.

Ingredients
 
 For the sambhar
 1 cup toovar dal ( arhar)
 1 tomato, chopped
 1 onion, chopped
 2 brinjals, cubed
 1 drumstick, cut into 4 pieces
 1 potato, peeled and cubed
 1 tablespoon tamarind pulp ( imli)
 salt to taste
 
For the sambhar masala
 
 6 to 8 red chillies
 1 tablespoon coriander seeds
 1 teaspoon fenugreek seeds (methi)
 1 tablespoon toovar dal ( arhar)
 1 tablespoon split Bengal gram ( chana dal)
 1 tablespoon split black gram ( urad dal)
 1 teaspoon turmeric powder ( haldi)
 1/2 teaspoon asafoetida ( hing)
 1 teaspoon oil
 
For the tempering
 
 1 teaspoon mustard seeds
 6 curry leaves
 1/4 teaspoon asafoetida ( hing)
 2 tablespoons oil
 
Method
 

1. For the sambhar masala
 

2. Heat the oil and roast all the ingredients for the sambhar masala in it.
 

3. Grind to a fine paste in a blender using a little water. Keep aside.
 
 
How to proceed
 

1. Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
 

2. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
 

3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.
 

4. Serve hot.
 
 


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Sonu
Guest
«Reply #19 on: March 27, 2007, 07:01:24 AM »
MALAGAPADI POWDER




Cooking Time : 20 min.
Preparation Time : 5 min.

Makes 1 cup.

Ingredients
 
 2 tablespoons coriander seeds
 1 1/2 tablespoons cumin seeds ( jeera)
 2 tablespoons split Bengal gram ( chana dal)
 2 tablespoons split black gram ( urad dal)
 2 tablespoons sesame seeds ( til)
 12 red chillies
 1 teaspoon asafoetida ( hing)
 salt to taste
 
Method
 

1. Mix and roast all the ingredients.
 

2. When roasted, powder and store in an airtight vessel.
 
 


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Sonu
Guest
«Reply #20 on: March 27, 2007, 07:02:34 AM »
SAMBHAR MASALA




Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 4 to 6.

Ingredients
 
 6 to 8 red chillies
 1 tablespoon coriander seeds
 1 teaspoon fenugreek seeds (methi)
 1 tablespoon toovar dal ( arhar)
 1 tablespoon split Bengal gram ( chana dal)
 1 tablespoon split black gram ( urad dal)
 1 teaspoon turmeric powder ( haldi)
 1/2 teaspoon asafoetida ( hing)
 1 teaspoon oil
 
Method
 

1. Heat the oil and roast all the the ingredients for the sambhar masala in it.
 

2. Grind to a fine paste in a blender using a little water.
 
 


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CURRY LEAVES CHUTNEY POWDER




Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

Ingredients
 
 1/2 cup dry coconut, grated
 1/4 cup roasted split gram ( daria dal)
 25 curry leaves
 2 red chillies
 1 teaspoon sesame seeds ( til)
 1/2 teaspoon tamarind pulp ( imli)
 salt to taste
 
Method
 

1. Dry roast the coconut, daria dal, curry leaves, red chillies and sesame seeds separately till crisp.
 

2. Combine together and grind the fine powder along with the tamarind pulp and salt.
 

3. Serve with idlis or dosas.
 
 
Tips
 
Daria dal is the roasted chana dal which is put in chaats.  


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CHILLI GARLIC CHUTNEY




Cooking Time : Nil.
Preperation Time : A few min.

Makes 3/4 cup.

Ingredients
 
 10 red chillies  
 10 to 12 garlic cloves
 salt to taste
 
Method
 

1. Grind the chillies and garlic with 1/2 teacup of water.
 
 


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Sonu
Guest
«Reply #21 on: April 04, 2007, 05:00:16 AM »
Carrot halwa

         Ingredients
350 grams carrot ,
1.5 cup milk
2 cups sugar,
3/4 cup ghee

1/2 pinch edible camphor
1 saffron a pinch
30 nos cashewnuts

   




Method
Wash carrots.peel skins.grate.
Keep milk over slow fire and bring to a boil.
Add carrot gratings .
Stir and let cook.
Keep on turning till carrot is cooked well and the milk is fully absorbed.
Remove from fire.
Grind carrot lightly into a soft pulp.
Fry cashewnuts in ghee and keep.
Prepare syrup with sugar and little water of about 1/2 a cup.
When it boils add little milk to remove dirt.
When the syrup thickens (2 threads)add carrot pulp and stir.
When it mixes well with syrup,add ghee little by little.
Add fried cashewnuts.
Dissolve 1 pinch of saffronwith milk and add.
Stir till the halwa turns around the spoon in one mass.remove from fire and add camphor.
Mix well and serve.
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Sonu
Guest
«Reply #22 on: April 04, 2007, 05:02:37 AM »
Fried Noodles

 

         
Ingredients:

250g egg noodles

½ teaspoon salt

Oil for deep-frying

   

   

Method:

Drop noodles into large saucepan of boiling salted water. Boil uncovered five minutes, or until tender.

Separate noodles with fork as they cook.

Drain noodles well spread out on oven tray which has to be lined with absorbent paper; allow to dry.

Using tongs, drop small amounts of the noodles into deep hot oil, fry until golden brown, turning once to ensure even browning.

Lift noodles out of oil and drain on absorbent paper.

Continue with remaining noodles in the same way. Serves 4 to 6.
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Sonu
Guest
«Reply #23 on: April 04, 2007, 05:14:16 AM »
Matar Paneer




         Ingredients
Garden peas 2 cups
Paneer Pieces (1 inch cubes) 2 cups
Water 11/2 cup
Half-n-Half 1/4 cup
Tomatoes 2 medium
Sugar 1 teaspoon
Garlic Paste 1 teaspoon
Ginger Paste 1 teaspoon
Turmeric (Haldi powder) 1/4 teaspoon
Chili Powder (Red Chili Powder) 1/2 teaspoon
Onions 1 large
Vegetable Oil 1/4 cup
Coriander Leaves (dhaniya) fistful
Salt to taste
Cloves (Whole)
Cumin Seeds (Cumin, Jeera) 1 teaspoon
Black pepper corns (pepper corns)
Cardamom 1
Coriander seeds 1 teaspoon

   




Method

Cut paneer into one inch cubes. Grate onion, finely chop tomato. Keep aside.

Heat the following ingredients in a skillet for five minutes on medium heat: clove, cumin, pepper corns, cardamom and coriander seeds. Remove from heat, let cool and make into a fine powder. Keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, ginger, garlic, turmeric, salt, chili powder, above powder and sugar. Fry on medium heat until onion turns deep brown.

To the skillet now add peas and chopped tomato and fry for three minutes on high heat. Reduce heat to medium, add water, stir and cover.

Cook until the water content has reduced by half and now add paneer pieces, cream and stir well. Cook further for five minutes.
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Sonu
Guest
«Reply #24 on: April 04, 2007, 05:18:28 AM »
Motichoor Laddoo

            
   
   
Ingredients
500 gms besan
8 tbsp. milk
500 gms sugar
a pinch of baking pdr
1 tsp. cardamom pdr
1/2 tsp. saffron
some dry fruits(almonds, pistachios, cashews and raisins) * Optional

      





Method
Put in saffron essence or saffron soak saffron in warm milk, mix it with besan ,baking powder.
Add enough water to it , so as to make a thick batter.
Leave it to settle so that the mixture drops easily and is not too thin ( the batter should coat the back of a spoon)
Cook a mixture of 4 cups of water and the sugar until the syrup thickens.
On thickening, remove and keep warm.
Blend together besan and baking pdr.
Now heat enough pure ghee for deep frying to smoking.
Then take a very fine sieve or a frying spoon with holes in it and rub the batter a little at a time through the sieve.
Tap the sieve on the inside edges of the pan to make the mixture fall through the holes into the hot ghee.
The small balls of boondi are now ready.
Now fry them to a pale golden colour.
Drain thoroughly and put them immediately into the syrup.
When all the mixture is used up and the boondi is in syrup , put in the dry fruits and cardamoms.
If the mixture is too dry then sprinkle a little hot milk over it.
Mix again thoroughly.
Grease your hands and then shape the mixture in your hands into small laddoos .
It can be served as it is too with a little more dry fruits sprinkled over it.
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