Wednesday, May 20, 2015

khandvi.......gujrati delicacy

 

REPRATION TIME:10MINUTES
COOKING TIME:15 TO 20MINTUES
Ingredients:
gram flour-1cup
curd-1/2cup
turmeric powder-1/4 tsp
green chilly-2-3
coriander leaves
coconut grated-1/4 cup
curry patta-6
mustered seeds-1/4tsp
salt to taste
Method:
Mix water and curd and make water milk.Add gram flour and salt to the watermilk.Make a smooth thin paste.
Add the batter to kadai and Put on fire. let it boiled till it leaves the sides of kadai.


Never apply oil on the back of the thali.  Pour the batter on it.Spread evenly and thin layer.Spread coriander leaves and coconut on top of the spread batter.


Now divide in 3" and roll it softly.




                                      Rolled piece



Heat oil in a pan add mustered seeds and Curry patta when crackled add green chilly and pour on the khandvi
sprinkle coconut




Eat with green  chutney or sauce.



Tuesday, March 3, 2015

Mava (khoya)Ghujiy .......holi sepcial





I am happy to be hosting this challenge. Thanks to Divya for giving me this opportunity.It is my suggestion to al my friends that we all members participate in every event bec it is the main purpose of this event so that we intract with each other and share our views. waiting for ur response.



I am writing Ghujjiya recipe for my south indian friends. I chose this recipe because this March month is the month of Holi festival. In North India, especially in U.P., two dishes are prepared in every household which are: Ghujiya and Gajar (Carrot) ki kanji. I learned this recipe from my friends in Rae-bareli (U.P.). A couple of days before the Holi festival, we all friends used to get together in one house and prepare these dishes. It used to be fun time with friends and their families. Hope you will also like this.
Let me also take this opportunity to wish you all a "Happy and Safe Holi" in advance.


I am from northindian group





Ingredients

FOR FILLING
mava(khoya)-200 gm
grated coconut--1/2 cup
chironji or almond flakes-1/4 cup
raisins-1/2 cup
powdered sugar - 200 gm
cardamom powder-1/2 tsp

FOR GHUJIYA
maida-4cups
ghee or oil -2/3  cup
oil for frying
SEAlANT
maida-2tbsp
water-2tbsp

Method

Fry khoya in a pan till brown, add coconut, chironji, raisins,cardamon  and powdered sugar to it. Keep this mixture aside which be used as filling for Ghujiya later.



Take maida in a bowl , add hot  oil/ghee to it.  Rub with your hand and mix well.Knead with water to a smooth dough. cover with wet cloth for 1/2 an hour.


Make sealant of maida and water


Now take small ball of this dough and roll very thin small chapati with the rolling pin .take katori to make round chapati
Place the filling mixture in between.  Apply sealant on half side of chapati. Fold and seal it tightly  use fork to seal it and design also. use ghujiya mould available in market.


 Prepare all the ghujiyas and cover it with thin wet cloth.

Heat oil in a pan. Do not over heat. Fry ghujiya till light brown and they are ready.



These ghujiyas can be stored for 7-15 days in an air-tight box.

Re-heat in microwave for every serving.


happy holi to all my friends





Sunday, August 31, 2014

Almond halwa......SNC CHALLENGE




this is the last month of this event. though i do not want that it is closed but due to less participation it has to closed.today's challenge is given by sandhya i want to try it bec i never miss any event.
Ingredients
almond-1cup
sugar-1cup
ghee-3tbsp
milk-1/4 cup
method
soak almond for 4-5 hours. peel it. grind with milk o smooth paste.
hat a heavy bottom pan add sugar cover it with water.boil it in slow fire when sugar melt high the fire and make one thread consistency.add almond paste and cook till it become hard like halwa. i do not make it hard.
it is ready to eat


Wednesday, July 30, 2014

PARUPPU BONDA .......SNC CHALLENGE






though this event came to end by Divya but i prepare my dish given by vijyalaxmi.we enjoyed this event very much learn new dishes and met new blogger friends.this snack is very much suited in this rainy day season.
i thanks to Divya and vijya.
ingredients
chna dal-1/2 cup
urd dal-1/4 cup
rice-1 tbsp
red dry chili-2
onion--1 finely chopped
green chili--1
fennel seeds 1/2 tsp
coriander leaves
salt for taste
oil for fry
Method
soak dals and rice for 3-4 hours. grind it with red chilli to smooth paste.
add salt green chili coriander leaves. mix well
heat oil in a pan and fry small balls till brown
eat with green chutney



Saturday, June 7, 2014

Cashew Pakoda.........SNC challenge





this is another month of SNC challenge started by Divya. we enjoy it very much. this month challenge is given by Priya Suresh. Priya  does not need any introduction she is the fastest in this group in posting the recipe. her blog is full of different ,innovative recipes. i like this pakora another version of pakoda. its smell of mint and curanchyness of cashew are wonderful.
nirthindian group





Ingredients
basan-1cup
rice flour-1/3 cup
corn flour-1/4cup
fennel seeds--2tsp
cashew--1/2 cup
garlic--3-3 cloves
mint--few leaves
green chili-2 chopped finely
oil for fry-+2tps in batter
salt to taste



Method
mix all the flours.
 grind fennel seeds and garlic coarsely. add mint leaves and grind  coarsely.
mix grind mixture in flours.add green chili. add 2tsp hot oil to this batter. add little water to wind it. it is hard batter .




heat oil in a wok. fry pakoda in this oil till brown.
crunchy pakoda is ready
eat with green chutney and cup of tea............




sending to Priya