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Friday 12 December 2014

Bajre Ki Roti Or Rajasthani Bajra- Rotla

Bajre Ki Roti Or Rajasthani Bajra- Rotla

Ingredients

2 cups bajra flour
3/4 cup boiled and mashed potato
1/4 cup chopped onion
1/4 cup fresh grated coconut
3 to 4 tbsp chopped coriander
2 tsp ginger green chilli paste
1 tsp dried mango powder
1 tsp garam masala
salt to taste
Other ingredients
ghee or butter for cooking

Method
Combine all the ingredients and make a soft dough with warm water.
Divide the dough into 6 equal portions and roll out each portion into a circle of 150 mm. (6")
diameter or into squares of 3 mm. (1/8") thickness.
Cook each roti on both sides on a tava (griddle) till golden brown, using a little ghee.

Serve hot garlic chatni.

Tuesday 9 September 2014

Shahi Kaju Aloo Curry



Shahi Kaju Aloo Curry

Ingredients (for 4 servings)
200 gms Aloo (Potato)
3tblsp Cashew nut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger
1 tsp chopped Garlic
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf
2 chopped Onion
a pinch of Turmeric
1/2 tsp red chilly powder
1/4 tsp Garam Masala
2 tbls chopped Coriander Leaves
1/4 cup beaten Curd
1/4 cup Milk
Oil for frying and cooking
Salt as per taste

Method (How to make shahi kaju aloo)
Wash potatoes and peel and cut them into 1 inch pieces. Fry the potatoes to a deep golden brown and keep aside.
Grind cashew nuts, ginger and garlic to a paste in a grinder and keep this paste aside.
Heat 2 tbls oil in a heavy bottomed pan add black cumin and bay leaf saute for 30 seconds till cumin seeds stop spluttering.
Add onions and cook on low flame till onions turn light brown. Add turmeric, chilly powder, salt and garam masala and mix well.
Now add the ginger, garlic cashew nut paste and cook for 1 minute. Add yogurt and stir fry till water evaporates.
Add milk and about 1/2 cup of water to the gravy. Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the gravy and cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.

Tuesday 15 April 2014

Moong Dal Badi



Moong Dal Badi

Ingredients  
1 cup yellow split Moong dal     
2 tsp oil
2-3 big size Plates


Method  (How to make Moong dal Badi)
Clean and wash dal with clean water then soak in drinking water for 2-3 hours.
After 2-3 hours drain all the water and make a coarse paste of the dal without adding any extra water.
Beat the paste rigorously, the mix is ready to make Dal Badi.
Grease clean-dry plates with oil. Take dal mixture in your hand, in the same way you would take besan or dal paste while making Pakoras.
Drop small small paste on the plate to make vadi.
Make as many Badiya that will fit in 1 plate, after 1 plate is filled, make in another plate. Make Badiya till the entire paste is used up, then place these plates out in the sun.
If the sun's heat is strong then it will take two days to dry up.  
Once Badiya dry up, it becomes very easy to remove them from the plate.
Moong Dal Badiya are dried and ready. Fill them in a clean and dry container and put them every month in the sun and can use up to 6 months.



Friday 11 April 2014

Stuffed Tomato in Peanut Gravy



Stuffed Tomato in Peanut Gravy

Ingredients (3-4 servings)
6-8 Tomatoes hard
200 gram paneer (grated)
1 Red capsicum (chopped)            
2 tsp Fresh coriander leaves, chopped        
1 tbls Cashew nut            
2 Green chillies, chopped 
Salt to taste
3/4 cup Raw peanuts, shelled        
Oil 2 tablespoon 
2 Onion, sliced   
1/4 tsp Mustard seeds      
1/4 tsp Cumin seeds         
1/4 tsp Caraway seed       
6-8 Curry leaves
2 tbls Ginger, Garlic  paste           
1tbls Tamarind pulp         
1 tsp Red chilli powder    
1/2 tsp Turmeric powder  
2 tsp Coriander powder   
1/2 Roasted cumin powder            
Method (How to make stuffed tomato in peanut gravy)
Remove eyes of the tomatoes and blanch in salted boiling water for half a minute. Drain and peel skin. Cut from the top, scoop out the seeds to make cups and set aside.
Take grated paneer in a bowl, add red chopped capsicum, coriander leaves, green chillies, cashew nuts and salt and mix well. Stuff this mixture into the tomato shells and set aside. Roast peanuts, cool and grind into a fine paste using a little water.
Heat 1tbls oil in a kadai and fry onions till golden brown. Drain and place on an absorbent paper.
Heat one tablespoon oil in kadai, add mustard seeds, cumin seeds and caraway seeds and saute till they splutter. Add curry leaves and saute for half a minute.
Add ginger paste and garlic paste and saute until lightly browned. Stir in the tamarind pulp and saute for three to four minutes on medium heat.
Add fried onions, red chilli powder, turmeric powder, coriander powder and cumin powder and continue to saute till oil surfaces.
Add peanut paste and saute until the mixture leaves the sides of the pan.
Add three cups of water and salt, bring to a boil and reduce heat.
Add the stuffed tomatoes and close the lid, simmer for five to six minutes or till tomato become soft.
Serve hot with chapati or pulao.

Monday 7 April 2014

Paneer Masala for fast

Paneer Masala for fast

Ingredients
250g paneer
250g tomato puree
4 cloves
1” cinnamon stick
2-3 green cardamom
2
tsp cumin seed
3
tsp pepper corns
1 tsp Ginger paste
1tbsp ginger juliennes
3 green chillies
1tbsp desi ghee
or refind oil
Sendha namak(Rock salt)
as per your taste
1 tbls fresh coriander leavs (chopped)

Method (How to make paneer masala for fast)
Cut the paneer into 1” cubes and keep aside.
Slit the green chilies.
Dry roast the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms. Remove from pan and allow to cool slightly. Coarsely grind the spices.
Heat the ghee or oil and add the ginger paste. Saute the ginger paste and add the tomato puree. Add half the ground spices and 1 cup water and bring to a boil. Add the paneer cubes and allow to simmer for 5-6 mins.
Add the ginger juliennes, remaining ground spices, rock salt, green chilies.
Garnish with fresh coriander leaves. and serve hot with Kuttu puri.