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(01 Mar 2011)

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Recipes & Cookery

9 years 5 months ago #1766 by Zehra
Ingredients:
2 lb thick yogurt/dahi
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For garnishing:
Pistachios/pista and Almonds/kaju
Method:
Hang the yogurt in a muslin cloth in a cool place for approximately 3 hours until all the liquid has drained off. Rub the saffron into the warm milk till it dissolves.Mix together the hung yogurt, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender and chill.
Serve gujarati shrikhand chilled, garnished with slivers of pistachios and almonds.

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9 years 5 months ago #1767 by Zehra
Ingredients:
1 1/2 litremilk
saffron few strands
1/2 cup almonds
8 - 10 pistachios8-10
3/4 cup sugar
2 tblsp(chironji)
Method:
Soak almonds in warm water to blanch.Take off the skin. Keep a few for garnishing and make a paste of the rest.Slice almonds kept for decorate and pistachio nuts. Wash and strain chironji. Boil,the milk stirring continuously.Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.Stir in almond paste dissolved in half a cup of water or milk and mix well. Mix in sugar and saffron and stir till sugar is fully dissolved.
Chill and serve Asoondi garnished with pista, chironji and almonds.

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9 years 5 months ago #1768 by Zehra
Ingredients:
1.5 cups of boiled and cubed potatoes/aloo
1 cup of washed and chopped fresh spinach/palak
1/4 cup of sliced onions/pyaz
1 teaspoon of grated ginger/adrak
1/4 cup of tomato puree or grated tomatoes/tamatar
1 teaspoon of freshly squeezed lemon juice/limu
1 teaspoon red chilli/mirch powder
1/4 teaspoon of ground cinnamon/darchini
1/4 teaspoon of ground clove/laung
1/4 teaspoon of turmeric/haldi powder
1/4 teaspoon of garam masala powder
1/2 teaspoon of cumin/zeera seeds
2 /3 teaspoon of oil
1 tablespoon of butter
Salt to taste
Method:
Heat 1 teaspoon of oil in a pan; add the chopped spinach with a little salt and simmer covered until soft and tender. When cooked, increase the flame and evaporate the water released from the spinach, stirring. Turn off the flame and set aside.
Heat 2 teaspoon of oil in another pan; add the cumin, ginger, onions and saute till the onions turn light brown/golden. Add the turmeric powder, potatoes, tomatoes, cinnamon-clove powder, garam masala powder, red chilli powder, salt and saute the potatoes gently on medium heat uncovered.
When the potatoes turn brown and release a flavorful aroma, gently add the spinach to the potatoes.
Add the lemon juice. Finally add the butter.
Serve hot with, phukas or plain parathas .

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9 years 5 months ago #1769 by Zehra
Ingredients:
2 Cups Sour yogurt /dahi
4 tsp Besan
1/2 inch Ginger/adrak, chopped
2 Green chillies/hari mirch, chopped
Salt to taste
Corainder leaves/hara dhanya
2 tsp Oil
1 Pinch turmeric /haldi powder
1/2 tsp Cinnamon/darchini powder
For Seasoning:
1/4 tsp Cumin/zeera seeds
1/4 tsp Mustard /raiseeds
Few Curry leaves
Method:
Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.Grind ginger, chillies, cinnamon and corainder leaves togather.Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again. Heat oil in a pan, add all seasonings. Fry till they splutter.Pour the seasonings over gujarati kadhi. Garnish with corainder leaves and serve hot with rice.

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9 years 5 months ago #1802 by Zehra
Ingredients:
Potatoes (Aloo)3
French Beans (binis)10-12
Broad Beans (sem) 1 cup
Carrots(gajar) 3
Green Peas (matar shelled) 1/2 cup
Baby Egg plants(baigan) 6
Fenugreek Leaves (methi) 1 bunch
Onions(pyaz) 3
Ginger Paste (adrak)1 tsp.
Garlic Paste (lahsan) 1 tsp.
Red Chilli Powder (lal mirch) 1 tsp.
Turmeric Powder (haldi)1/2 tsp.
Salt to taste
Oil 1/2 cup
Coriander Leaves 1 tbsp
Green Chillies (hari mirch) 6
Method:
Clean the potatoes, french beans and broadbeans and cut the potatoes in diamond shapes. Trim the eggplants top and slit into two.Wash and chop fresh fenugreek leaves. Clean and chop coriander leaves. Slice onions. De-seed green chillies and chop.
Heat oil in a cooking vessel, add sliced onions and lightly brown.
Add ginger and garlic pastes and stir well for a minute.Add red chilli powder, turmeric powder and salt. Add the fresh fenugreek leaves and cook for 3-4 minutes. Add the vegetables and stir well. Pour a cup of water and simmer till the vegetables are cooked.
When the vegetables are 3/4 cooked add the coriander leaves and green chillies. Cook till all the water has evaporated.
Serve hot with paratha or rice.

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9 years 5 months ago #1803 by Zehra
Ingredients:
1/2 kg Prawns/shrimps
1/4 tsp Turmeric haldi powder
1 tsp Ginger adrak paste
1 tsp Garlic lahsan paste
1 tblsp Lemon nimbo juice
1/2 cup Oil tel
6 nos. Dry red lal mirch chillies
1/4 tsp Fenugreek methi seeds
6 nos. Garlic lehsan cloves
1/4 tsp Mustard rai seeds
2 nos. Sliced onions pyaz
1/2 tsp Cumin zeera powder
6 nos. Green chilli hari mirch paste
2 cups Tomato puree
1 tsp Sugar
1/2 tsp Cumin zeera seeds
As per requirement Water
As per taste Salt
Method:
Add turmeric, ginger, garlic salt , juice of 1 lemon to the prawns /shrimps and mix well.Keep aside for 1 hour.
Take a little oil and fry the red chillies, fenugreek seeds, garlic and mustard seeds till brown. Lower the flame to prevent burning.Add onions and fry till they are golden brown . Add cumin powder and stir. Now add marinated prawns and stir-fry. Add green chillies and mix well.Add tomato puree and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.Add sugar dissolved in a tblsp of water, salt and mix. Before serving take a spoonful of oil from the gravy and heat it in separate frying pan. Add cumin seeds and fry till they turn brown. Pour this into the gravy .
Serve hot with boiled rice or paratha.

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