(01 Mar 2011)

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Recipes & Cookery

13 years 3 months ago #37 by Zehra
1/3 cup milk (doodh)
1tblsp pistachios (pista)
few drops orange (santra) colour
pure ghee for frying
1tblsp raisins (kishmish)
a pinch baking powder
1/2 kg sugar (cheeni)
1/2 kg bengal gram flour (besan)

Sieve gram flour with baking powder so that it mixes well.
Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
Fry boondis till golden brown, remove and keep aside.
Meanwhile make three string (3 tar ) consistency sugar syrup mix in colour.
Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
When mixture cools down slightly use buttered hands to make ladoos.

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13 years 3 months ago #38 by Zehra
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to tast :

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

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13 years 3 months ago #39 by Zehra

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

Wash and soak the gram for 30 minutes.
Boil some water in a pan.
Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
Drain the leaves and when cool grind in a blender. remove and keep aside.
Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
Transfer the dal to a pan and add the spinach paste. mix thoroughly.
Cook over a low flame for 2 minutes.remove from the flame and keep aside.
Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
Add the ginger and fry for a few seconds over a low flame.
Add the dal and mix thoroughly. remove from the flame and serve hot.

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13 years 3 months ago #45 by Zehra
1 cup split red gram lentil (arhar dal)
1 tsp mustard seeds (raai)
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
2 tsp coriander powder (dhania)
7-8 curry leaves (kadi patta)
2 cloves (laung)
1 piece cinnamon stick (dalchini)
1 tsp salt (namak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 cup tamarind (imli) water
1 tbsp clarified butter (ghee)

Soak gram lentil(Mash Daal) in water for 1/2 an hour.
Then cook with salt, turmeric in a pressure cooker.
Crush cloves and cinnamon sticks.
Finely chop green chilies and coriander leaves.
Heat ghee in a pan and put cumin seeds,andmustard seeds in it.
When mustard seeds crackles put curry leaves in it.
Then add green chillies and coriander powder and cook.
Add cloves and cinnamon stick along with boiled gram lentil.
After few minutes add tamarind water.
Simmer for 5 minutes and remove it from the flame.
Garnish with coriander leaves and serve.

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13 years 3 months ago #46 by Zehra
1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)
Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
Cook till the dal is cooked.
Remove from the flame.
Mash the dal with a wooden spoon. keep aside in a pan.
Heat the ghee in a pan.
Add the garlic,salt, green chillies and the cumin seeds.
Fry for a minute over a low flame and pour over the dal.
Return the dal to a low flame.
Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
Serve hot garnished with the corriander leaves.

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13 years 3 months ago #47 by Zehra
4 large potatoes (aloo)
3 tblsp raisins (kishmish)
3 medium onions
1 tblsp coriander leaves
4 green chillies
1/2 cup bread crumbs
3 tsp oil (tel)
salt (namak) to taste
oil (tel) to fry
Peel and cut the onions finely.
Wash and finely cut the green chillies.
Clean, wash and finely cut the coriander leaves.
Boil the potatoes. Peel and grate to mash thoroughly.
Heat up a little oil in a pan, mix in onion and stir fry until soft.
Mix in sauted onion, cut coriander leaves, cut green chillies, salt and bread crumbs to the mashed potatoes and mix well.
Divide into eight equal portions.
Stuff each portion with cut raisins, make balls and flatten them.
Heat up a griddle and shallow fry the tikkis with a little oil until light golden brown on both sides.
Serve hot with tarmarind and green chutney

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