Daily Archives: December 26, 2010

Peda

Ingredients: 1 cup Carnation Milk powder 3/4 cup sugar 5 1/4 Tablespoons unsalted butter A pinch of Cardamom powder Chopped Pistachios for garnishing Method :  Heat pan on medium high. Add 3 tablespoons of water along with the sugar.  Boil for a few minutes till you have the consistency of a single thread.  Test between

Panas Tarkari

Ingredients: Panasa ( Raw Jackfruit ) – 1 medium size Alu ( Potato ) – 2 to 3 medium size(200gm) Piaja ( Onion ) – 2 medium size(200gm) Rasuna ( Galrlic ) – 15 cloves Ada ( Ginger ) – 1 inch Bilati Baigana ( Tomato ) – 2 (100gm) Refine Tela ( Refine Oil

Gulugula

Ingredients:  Aatta ( Wheat Flour ) – 400 gm  Khira ( Milk ) – 600 ml  Khira Sara ( Fresh cream ) – 2tbsp  Chinni ( Sugar ) – 200 gm  Pan Madhuree ( Aniseeds ) – 3tsp  Aleicha ( Big Cardamom) – 2pcs  Baking Powder – 1 pinch  Luna ( Salt ) – As

PALAU

Ingredients: Fine grain rice- 2 cups Beet root – 1 small Carrots- 1 medium Peas – 1 cup cashews- half cup Raisins- handful Whole cinnamon stick- 1 Black cardamoms – 2 Green cardamons- 4 Cloves – 4 Teja Patra- 2 Oil Ghee Salt Method: Soak rice for 1 hour. Drain water completely and then dry

PUDALA BAIGAN

Ingredients: Baigan- 1 large Shallots- 1, Garlic- 1 clove Green Chilli- 1 Mustard oil -1/2 teaspoon salt- to taste Method: Wash and dry the Baigan.Make a few slits on the Baigan with a knife. Roast on Gas flame. If you have an electric stove (hotplate or ceramic cookstove), then wrap the Baigan in an alumunium

KUKRA JHOL

Ingredients     4 pieces chicken     2 tbsp mustard oil     1 Bay leaf     1 dry red chilli     1 stick cinnamon     2 pods cardamom     2 cloves     A pinch of mace     1 big onion     1 tsp Ginger garlic paste     1 tsp red chill paste     1 tsp coriander

Dhai Baigan

Ingrerdients: 200gm fresh curd (dahi) 250gm brinjal (baigana) 250ml refined oil (rifaain tela) 4 green chilies (kancha lanka) ½ teaspoon mustard + cumin seeds (sorisha + jeera) 6-8 curry leaves (bhursunga patra) salt to taste   Method: Whip the curd well by adding salt . Cut the brinjals into thick pieces of length around 2”.

JHURI BHAJA

Ingredients: 250 gm very small fish (chuna machha) 2 teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 5 cloves of garlic (rasuna) 3 teaspoon mustard oil (sorisha tela) juice of half a lemon (lembu rasa) 1 teaspoon turmeric powder (haladi gunda) 1 teaspoon chili powder (lanka gunda) 4 curry leaves (bhursunga patra) ½ teaspoon panch

KHIRI

Ingredients: 200 gm basmati or raw rice (arua chaula) 400 gm sugar (chini) 1 litre milk (khira) 25 gm cashew nut (kaju) 25 gm raisin (khismis) 4 bay leaves (teja patra) 5 cardamom (gujurati/ aleicha) a pinch of salt (luna)   Method: Take water in a presure cooker and put the rice in it. Add

DAHI BARA

Ingredients: 250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri) 3 to 5 red chili (sukhila lanka) ½ teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 1 & a half cup refined cooking oil (rifain tela) ½ teaspoon cumin seeds powder (jeera gunda) ½  tea spoon red chili powder (lanka gunda) ¼ cup