Papad Ki Subzi (Sabzi) Recipe

Ingredients:

• Papads – 10
• Oil – 3 tbsp
• Cumin Seeds – 1 tsp
• Asafoetida – 1/8th tsp
• Onion – 1 large (approx 500 gm), finely chopped
• Garlic – 1 tbsp, finely chopped
• Sour Yogurt – 1/2 cup
• Water – 1/2 cup + 4 cups
• Coriander Powder – 2 tbsp
• Turmeric Powder – 1 tsp
• Red Chili Powder – to taste
• Salt – to taste
• Amchoor/ Dry Mango Powder – 1 tsp or to taste
• Cilantro – for garnish

Method:

1. Roast/ fry/ microwave the Papads or you can even add them in the curry raw.

2. Break them into pieces.

3. In a pan, heat the oil and add in the Cumin Seeds and allow them to splutter.

4. Add in the Asafoetida and the finely chopped Onions and Garlic.

5. Sprinkle a little Salt to speed up the cooking process and allow the Onions to get a little color.

6. Meanwhile, work on the ingredients for the gravy, in a cup mix the yogurt and 1/2 cup of water.

7. To the Yogurt mix add spices: Coriander Powder, Turmeric Powder, Red Chili Powder and Salt. Mix well.

8. Once the Onions are done, turn down the heat to the lowest and add the yogurt/water mix while stirring constantly.

9. Keep stirring and once the mixture is all in the pan, increase the heat to a medium.

10. Allow the mixture to reduce and the oil to separate.

11. Add the the broken pieces of Papad and mix.

12. Add balance of the Water (4 cups) and allow it to cook for 8-10 minutes.

13. Adjust the spices and the flavors as needed. Add Amchur if the yogurt is not sour enough.

14. Garnish with Cilantro and serve hot.

 

Courtesy = ShowMeTheCurry

Read More

Vegetable Raita Recipe – Indian Yogurt Recipes

Ingredients:

• 1 cup yogurt
• 1 cup finally chopped cucumber (kheera)
• 1 medium tomato seeded and finally chopped
• 1/2 yellow bell pepper finally chopped
• 1 tablespoon chopped dill
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon roasted ground cumin seed
• Pinch of paprika
• 1/2 teaspoon sugar if needed

Method:

1. Mix the yogurt well. If yogurt is thick like pudding add milk as needed to make the consistency of a yogurt drink.


2. Add salt, chopped dill, black pepper, roasted cumin seed and paprika. Add sugar if yogurt is sour.


3. Add chopped cucumber, tomatoes, and yellow bell pepper.

Variations:

1. Replace dill with chopped mint or cilantro.


2. Vegetables can be adjusted to taste.

Tips:

Dry roast the cumin seeds on medium heat until they are brown and you can smell the cumin aroma. Grind after it cools to room temperature.

 

Courtesy = Manjula's Kitchen

Read More

Sweet Saffron Rice Recipe

Ingredients:

• 1 cup basmati or long grain rice
• 2 tablespoons ghee or butter
• 1 3/4 cup water
• 2 tablespoons milk
• 1/2 cup sugar
• 1″ piece of cinnamon stick (dalchini)
• 1/4 teaspoon of saffron threads (kaser)
• 4 whole cloves (laung)
• 1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
• Pinch of salt
• 3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
• 1 tablespoon raisins (kishmish)

Method:

1. Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.


2. Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.


3. When the rice comes to boil, reduce the heat to low and cover.


4. Let the rice cook for about 15 minutes, or until the water has evaporated.


5. While  rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.


6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.


7. Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

Courtesy = Manjulaskitchen

Read More

Rajasthani Missi Roti Recipe

Easy to make recipe of Missi Roti with Sanjeev Kapoor

Courtesy = Sanjeevkapoorkhazana

Read More

Rajasthani Panchmel Dal (5 Dal Recipe)

An absolute delicacy from Rajasthan, five dals cooked with spices

Courtesy =Sanjeev kapoor khazana

Read More

Rajasthani Mirchi Vada Recipe

Rajasthani Mirchi Vada

Courtesy = Sanjeev kapoor khazana

Read More

Sabut Masoor ki daal recipe – Masoor Dal recipe

Sabut Masoor ki Dal



Courtesy = Sanjeev kapoor khazana

Read More

Sabudana Thalipeeth Recipes | Navratri Vrat Recipes

Ingredients:

• Salt to taste
• Ghee or Butter
• Chopped coriander leaves
• 1 cup Sabudana / sago seeds
• 1 small potato boiled and mashed
• Coarse paste of green chillies and cumin
• Roasted peanut powder
  

Method:- 

1) Wash and soak sabudana in enough water for 30 mts. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour.

2) Mix green chiilies and cumin seeds and make a coarse paste.

3) Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required)

4) Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.

5) Heat pan on a medium high, add some oil and place thalipeeth and roast till it gets nice golden color from both the sides.

6) Serve hot with yogurt, chutney or sauce!

Tips

1) Sabudana for thalipeeth works great if its over soaked, soft and little bit soggy.

2) For plastic thin - use paper in which frozen parathas are wrapped.

3) Substitute green chillies by using red chilli powder.

Read More

Making of Emarti

Ingredients

1. 2 cups urad dal
2. 3 cups sugar
3. 300 ml. water
4. saffron colour
5. 1/2 tsp. cardomom ground
6. 500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.

2.Wash and drain. Grind to fine thick batter. Put water little by little.

3.Add colour and mix very well.

4.If using a mixie, beat the dal well by hand till fluffy after grinding.

5.Keep aside for 3 hours. More is weather is cold.

6.Make 1 tar sugar syrup as shown in introduction.

7.Add cardomom powder to syrup.

8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.

9.Remove from ghee, drain and dip in hot syrup.

10.Soak for 3-4 minutes, drain and serve.

11.Repeat for remaining batter.

12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.

The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.

Place over a tumbler and pour in some batter.

Hold like a pouch and press out imartis like icing.

Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Courtesy = Sfehmi

Read More

Onion-Papad Vegetable Recipe

Ingredients

( 1 ) 4 papads

( 2 ) 2 table spoons oil

( 3 ) ½ tea spoon cumin seeds

( 4 ) A pinch asafoetida

( 5 ) 100 grams spring onions

( 6 ) 1 tea spoon dhana jeera powder

( 7 ) 1 tea spoon red chilli powder

( 8 ) ½ tea spoon turmeric powder

( 9 ) Salt to taste

Method

( 1 ) Cut the papads into medium size pieces. Heat oil in a vessel. Add cumin seeds. Add the papad pieces.

( 2 ) Add 1 cup water and finely chopped spring onions along with the leaves. Cook for 5 to 7 minutes.

( 3 ) Add salt, dhana jeera powder, red chilli powder and turmeric powder.

Note : Instead of spring onions, plain onions may also be added.

Courtesy - Aneri - My Favourite Recipe

Read More

Mung Dal Toast Recipe

Ingredients

( 1 ) 6 slices of bread

( 2 ) ½ cup mung dal

( 3 ) 1 tea spoon ginger-chilli paste

( 4 ) 1 tea spoon omum (ajawain)

( 5 ) 1 tea spoon cumin seeds

( 6 ) 1 onion

( 7 ) 1 capsicum

( 8 ) Green chutney

( 9 ) Coriander leaves

(10) Oil for frying

(11) Salt to taste

Method

( 1 ) Cut the bread slices into triangular pieces.

( 2 ) Soak the dal for 2-3 hours in water. Grind it slightly coarse. Prepare batter like that used for dahiwada. Cut onions and capsicum finely.

( 3 ) Add onions, capsicum, ginger-chilli paste, cumin seeds, omum and salt.

( 4 ) Apply green chutney on the bread slices. Then place the stuffing and fry them up-side down.

Variation

With the mung dal batter dhokala's can also be made. Add a little water to the batter for making dhokala's. Season with oil, mustard seeds and sesame seeds.

Courtesy - Aneri - My Favourite Recipe

Read More

Fresh Beans (Tuver) Cone Recipe

Ingredients

( 1 ) 250 grams fresh beans (green beans of tuver)
( 2 ) 100 grams maida
( 3 ) 150 grams potatoes
( 4 ) ½ tea spoon turmeric powder
( 5 ) 50 grams toast powder
( 6 ) Red chutney
( 7 ) A little rice flour (for making paste for sticking)
( 8 ) Oil for frying
( 9 ) Salt to taste

Method

( 1 ) Crush the fresh beans lightly. Grind ginger and chillies.
( 2 ) Heat enough oil in a kadhai and add mustard seeds, sesame seeds, ginger-chilli paste and fresh beans. Add salt. Fry for some time. Dissolve soda into water.
( 3 ) If needed add boiled and mashed potatoes. Add it to the mixture. Washed rice flakes also can be added. Fry for some time. When cooked properly, add all the masalas. If fresh beans are less than the proportion of potatoes can be increased.
( 4 ) Knead the dough made of either wheat flour only or maida and little amount of wheat flour. To this add 1 tea spoon of powdered sugar, 2 tea spoons oil, and some lime juice. Knead the dough like that used to make puris. Divide the dough into small portions.
( 5 ) Roll out each portion into a puri fill in the stuffing. Shape it again into a ball. Fry the kachoris.
( 6 ) Mix maida, salt and enough oil. Knead the dough for puri. Boil, peeland grate potatoes. Add salt, turmeric powder to it. Divide the dough into small portions. Roll each portion into a puri. Divide each into two.
( 7 ) Make a cone from it. Seal the edges of the cone by maida paste.
( 8 ) Fill the kachori masala in the cone.
( 9 ) Now make small balls from the potato stuffing. Fit one small ball on the top of the roll. Press it lightly to cover the masala like a lid.
( 10 ) Prepare thin batter of maida. Dip the bigger portion of the cone into this batter.
( 11 ) Roll the mouth portion in the toast powder.
( 12 ) Fry the cones in hot oil. Serve with red chutney.

Courtesy - Aneri - My Favourite Recipe

Read More

Rice Flakes Pattice Recipe

Ingredients

( 1 ) 250 grams nylon rice flakes
( 2 ) 250 grams green peas
( 3 ) 5 cup fresh grated coconut
( 4 ) 1 tea spoon ginger-chilli paste
( 5 ) ½ cup finely chopped coriander leaves
( 6 ) lime
( 7 ) 2 tea spoons sugar
( 8 ) 8 raisins
( 9 ) Oil for frying
(10) 50 grams maida
(11) Salt to taste

Method

( 1 ) Wash the rice flakes and remove all the excess water. Add salt and mix properly.
( 2 ) Crush peas and roast in them a little oil. Add all masalas. Mash the rice flakes.
( 3 ) Divide the rice flakes mixture into small portions. Flatten it slightly between your palms. Fill in the peas stuffing. Shape like pattice.
( 4 ) Make a very thin maida batter. Dip the pattice in the batter and fry them.

Courtesy - Aneri - My Favourite Recipe

Read More

Chana Dal Tikkiya Recipe

Ingredients

1. ( 1 ) 500 grams potatoes

( 2 ) 2 tea spoons green chilli (paste)

( 3 ) 1 tea spoon arrow-root flour

( 4 ) lime

( 5 ) Oil

( 6 ) Salt to taste

2. ( 1 ) 150 grams chana dal

( 2 ) 1 table spoon amchur powder

( 3 ) 1 tea spoon red chilli powder

( 4 ) 1 tea spoon garam masala

( 5 ) Salt to taste

3. For garlic chutney

( 1 ) 3 tea spoons red chilli powder

( 2 ) 25 cloves garlic

( 3 ) ½ lime

( 4 ) Salt to taste

4. For dates chutney

( 1 ) 50 grams dates

( 2 ) 50 grams dry mango

( 3 ) 1 tea spoon red chilli powder

( 4 ) Black salt

( 5 ) 1 tea spoon cumin seeds (powder)

( 6 ) 50 grams jaggery

( 7 ) Salt to taste

5. For coriander chutney

( 1 ) ½ cup coriander leaves

( 2 ) ½ cup mint leaves

( 3 ) 2 tea spoons sugar

( 4 ) A small piece of ginger

( 5 )2 green chillies

( 6 ) ½ lime

( 7 ) Salt to taste

Method

( 1 ) Boil, peel and grate potatoes. Add salt, green chillies, arrow-root flour, and lime juice.

( 2 ) Soak the chana dal for 4 hours. Boil it in a pressure cooker. The chana dal should remain whole. Add salt, red chilli powder, amchur powder and garam masala.

( 3 ) Garlic Chutney: Mix all ingredients and grind it. Add a little water while grinding.

( 4 ) Dates Chutney: Remove seeds from dates. Boil dates, dry mango, and Jaggery. Grind and strain it. Add salt, red chilli powder, cumin powder and black salt powder.

( 5 ) Coriander Chutney : Prepare green chutney by grinding all ingredients. Add little water while grinding.

( 6 ) Fill the chana dal stuffing in the potato mixture. Shape like tikkiya. Fry and keep them aside.

( 7 ) Roast on a griddle till brown on both the sides by adding a little oil. Spread all chutneys and serve.

Variation :- Curds can be added to make dahiwada.

Courtesy - Aneri - My Favourite Recipe

Read More

Bhel Sonjoli Recipe

Ingredients

( 1 ) 50 grams rice puffs

( 2 ) 200 grams potatoes (boiled peeled and cut into small pieces)

( 3 ) 100 grams onion (chopped finely)

( 4 ) 100 grams sev (fine)

( 5 ) 300 grams wheat flour

( 6 ) Sweet chutney

( 7 ) Coriander chutney

( 8 ) Oil

( 9 ) Salt to taste

Method

( 1 ) Season the rice puffs. Make puris of 100 grams wheat flour as given, Prepare sev.

( 2 ) Mix all ingredients in required proporation and prepare bhel.

( 3 ) Take 200 grams of wheat flour and knead the dough like that of puri. Divide the dough into small portions.

( 4 ) Roll out big puri. Cut into small puris with a katori. Put the bhel in the centre. Place another puri on it. Seal the edges with water.

( 5 ) Fry them in hot oil. Serve hot in green chutney.After cutting the puris, remove the extra dough. Reroll the extra dough to make for other puris.

Courtesy - Aneri - My Favourite Recipe

Read More

Rice Puff Chatpati Recipe

Ingredients

( 1 ) 4 to 5 potatoes

( 2 ) 4 to 5 onions

( 3 ) 100 grams roasted chana dal (powdered)

( 4 ) 100 grams salted peanuts (peeled and powdered)

( 5 ) 500 grams rice puffs

( 6 ) 5 to 7 green chillies (chopped finely)

( 7 ) 4 table spoons oil

( 8 ) 1 tea spoon cloves-cinnamon powder

( 9 ) A few curry leaves

( 10 ) 1 tea spoon sesame seeds

( 11 ) lime

( 12 ) 2 table spoons sugar

( 13 ) Salt to taste

Method

( 1 ) Soak the rice puffs for a few minutes and strain.

( 2 ) Heat a little oil in a vessel. Add clove, cinnamon, curry leaves, chillies, sesame seeds and onions.

( 3 ) Fry for 5 minutes.

( 4 ) Add potatoes, chana powder, peanuts and rice puffs. Add all the masalas.

Courtesy - Aneri - My Favourite Recipe

Read More

Papadi Chat Recipe

Ingredients & Method

( 1 ) Mix maida, salt, pawa and oil. Knead the dough. Make a big roti. Cut like shakkarpara and fry them.

( 2 ) Soak and boil mung and chana.

( 3 ) Make pakodas of wheat flour with a little salt and soda added to it.

( 4 ) Dissolve jaggery in water. Boil for sometime. Soak pakoda's in it.

( 5 ) Place the shakkarparas at the loose. Put pakodas on it. Then add dates chutney, curds, bundi, sev, mung, chana on it. Decorate with chopped coriander leaves.

Courtesy - Aneri - My Favourite Recipe

Read More

Tava Mehfil Recipe

Ingredients

( 1 ) 6 samosas, made from potatoes and green peas

( 2 ) 6 kachoris, made from fresh beans

( 3 ) 6 small wadas, made from dahiwada flour

( 4 ) 150 grams spicy bundi made from chana flour

( 5 ) 150 grams small puris made from maida

( 6 ) 250 grams long potato chips

( 7 ) 6 pieces gota

( 8 ) 100 grams rajma (soaked and boiled)

( 9 ) 100 grams paneer (cut into chips and fired)

(10) 250 grams onions (cut, boiled and crushed)

(11) 25 grams garlic (paste)

(12) 50 grams poppy seeds

(13) 100 grams magatari seeds

Method

( 1 ) Soak poppy seeds and magatari seeds for 4 hours.

( 2 ) Heat 125 grams dalda ghee. When hot add ½ tea spoon cumin seeds, asafoetida, 1 tea spoon ginger-chilli paste, crushed poppy seeds and magatari seeds. Fry for some time till ghee separates.

( 3 ) Add 150 grams of tomato sauce, 1 tea spoon garam masala and salt. The gravy is ready.

( 4 ) On a griddle arrange all the snacks. Keep on slow flame, add hot gravy on it. Decorate with chopped coriander leaves and grated coconut.

Courtesy - Aneri - My Favourite Recipe

Read More

Cow’s Peas Leaves (Choli) Paratha Recipe

Ingredients

( 1 ) 250 grams cow's peas leaves
( 2 ) Oil
( 3 ) ½ tea spoon mustard seeds
( 4 ) 1 tea spoon sesame seeds
( 5 ) 2 potatoes
( 6 ) 2 tea spoons ginger-chilli paste
( 7 ) ½ tea spoon citric acid
( 8 ) 2 tea spoons sugar
( 9 ) 1 tea spoon garam masala
(10) 4 table spoons coriander leaves
(11) 150 grams wheat flour
(12) Salt to taste

Method

( 1 ) Chop the choli leaves. Blenderise them to make a fine paste. Heat a little oil in a vessel. Add mustard seeds, and sesame seeds. Add the choli paste. Saute for a few minutes.
( 2 ) Boil, peel and grate potatoes. Add them to the choli paste. Add all the masalas. Remove it from the flame.
( 3 ) Mix flour, salt and oil. Knead the dough like that kneaded for roti. Divide the dough into small balls. Fill the stuffing, close the edges roll out the parathas. Roast the paratha on griddle using oil.

Courtesy - Aneri - My Favourite Recipe

Read More

Beet Root Puri Recipe

Ingredients

( 1 ) 100 grams wheat flour
( 2 ) 100 grams beet root (peeled and blenderised)
( 3 ) Oil
( 4 ) Salt to taste

Method

( 1 ) Mix all ingredients and knead the dough. Divide the dough into small balls.
( 2 ) Roll out each ball into a thick puri. Fry them in hot oil.

Courtesy - Aneri - My Favourite Recipe

Read More