Thursday, November 25, 2010
Potato: 1 large (finely chopped)
Mustard seeds: 1 tea spoon
Urad dhaal: 1 tea spoon
Green chillies: 2 (finely chopped)
Ginger 1 tea spoon (finely chopped)
Turmeric powder: 1/2 tea spoon
Red chilli powder: 1 tea spoon
Asoefetida: 1 tinge
Besan flour: 1 tea spoon
Oil to fry
Heat oil in a pan and do the tempering. Add potato and turn the flame to low. when the potatoes turn light golden brown, add besan flour and mix well. Wait until they get fried well.
Yummy aloo fry is ready. Easy to make and best when cooked on a lazy day :)
Onion: 1 large (chopped)
Tomatoes: 4 (chopped)
Ginger: 1 teaspoon (grated)
Green chillies: 3 (grated)
Boiled potato: 1 large
Carrot: grated (1/2 cup)
Green peas: 1/2 cup
All purpose flour: 1 table spoon
Corn flour: 1 table spoon
Turmeric powder: 1/2 tea spoon
Ajwain seeds: 1/2 tea spoon
Cumin seeds: 1 tea spoon
Dhaniya: 1 tea spoon
Bay leaf: 1 leaf
Cinnamon, cardamom clove
Butter: 1 table spoon
Cilanto for garnishing
Step1: Lets prepare the kofta balls first. Grind dhaniya, bay leaf, cardamom, clove and cinnamon together.
Step2: Mash the boiled potato. add green peas, grated carrot, cumin seeds, ajwain seeds and mix the ground dry spice mix to this. Add salt to taste.
Step3: Make it into small balls and keep aside. Mix all purpose flour, corn flour and salt. Add water to the mixture and make it into a fine paste.
Step4: Roll the potato balls on the batter and deep fry them in oil. The kofta balls are ready!
Step5: Take a large pan and heat oil. Add finely chopped onions, ginger, green chillies, turmeric, cumin seeds. Let the onion turn golden brown. Add the other part of the dry spice mix and add tomatoes. Close the pan with a lid and wait until the tomatoes turn mushy.
Step6: Blend the mixture well and pour it into the same pan. Add the kofta balls to the mixture. Add butter. Turn off the stove in 2-3 minutes.
Add cilantro for garnishing. Serve with pulka, roti, poori!! :)
Saturday, November 6, 2010
This is a fool proof recipe...it can never go wrong even when some of the ingredients are added more/less.
Basmathi rice: 1 cup (boiled)
Onion: 1 cup (finely chopeed)
Tomato: 1/2 cup (finely chopped)
Frozen Peas: 1 cup
Carrot: 1 cup (grated)
Cinnamon powder, bay leaves, cummin powder: 1 tinge each
Corriander powder: 1/2 spoon
Turmeric: 1 tea spoon
Step1: Fry onions and add cinnamon powder, bay leaves, cummin powder, corriander powder, turmeric powder.
Step2: Add chopped tomatoes to it and add little water. Add grated carrot, frozen peas and close the lid. Let the tomatoes turn mushy.
Step3: Add boiled rice and mix well with the above mixture. Turn off the flame.
Peas pulao is ready :)
Friday, November 5, 2010
Milk powder: 100 gms
Powdered sugar: 50 gms
Cardamom powder: 1 tinge
Milk: 1 cup
Butter/ghee: 5-6 table spoons
Almonds to decorate
Step1: Make sure that the milk powder does not have any lumps (or) use the mixer to make it into a fine powder. (I used the instant low-fat milk powder in this recipe).
Step2: Dry roast the milk powder for 1-2 minutes.
Step3: Mix the powdered sugar to it and add 3 table spoons of butter and mix them together.
Step4: Now, set the heat to low flame and pour 1 cup of milk on the mixture and blend them well.
Step6: Toss until the butter comes out on the edges of the pan and the mixture thickens. (Make sure that you toss them in the same direction. Do not change the direction as it would make the mixture very hard).
Step7: Grease butter/ghee on a plate. Make the mixture into small balls and press it with both the hands.
Garnish with almonds!! :)