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Thursday, April 28, 2011

Moong dhal kheer





Ingredients:


Moong dhal: 1 cup
2% Milk: 4 cups
Jaggery: 1 cup
Cardamom powder: 1/2 tea spoon
Dry ginger powder: 1/2 tea spoon
Cashews, raisins and pistachios for garnishing
Ghee: 4-5 table spoon

Method:

Step1: Fry moong dhal in ghee until it turns light brown in color.
Step2: Add 4 cups of milk and pressure cook for 4-5 whistles.
Step3: Boil jaggery in water until  it melts down and forms a thick water.
Step4: Add cardomom powder, dry ginger powder and mix well.
Step5: Add boiled moong dhal to the jaggery water and  mix well.
Ste6: Roast cashews, raisins and pistachios in ghee and add them in the end for garnishing.

Serve chilled for best taste.

Wednesday, April 27, 2011

Paneer Butter Masala


Ingredients

Tomatoes: 6 (chopped)
Onions: 2 large (chopped)
Paneer: cut into cubes
Butter: 1/2 stick
Green chillies: 2 (chopped)
Ginger: 1 tea spoon (shredded)
Cumin seed powder: 1 tea spoon
Garam masala: 1 table spoon
Corriander powder: 1 tea spoon
Tomato ketchup: 2 tea spoon

Method:

Step1: Heat oil and fry onions. When they turn golden brown, add tomatoes, green chillies and fry until they turn soft.
Step2: Set aside and allow the mixture to cool down. Later, make into a puree.
Step3: Fry paneer. Drain the excess oil in a paper towel and transfer them immediately into cold water. After 5 minutes, pat dry and set them aside.
Step4: Heat butter and add the tomato/onion puree and boil for 5 minutes.
Step5: In a bowl, mix corriander powder, garam masala, shredded ginger, cumin powder, tomato ketchup and make into a paste.
Step6: Add the paste to the boiling mixture and mix well for 5 minutes. Add paneer in the end.

Monday, April 25, 2011

Semiya Upma



Ingredients:
Semiya Upma:
Vermicelli: 2 cups
Onion: 1 laqrge (finely chopped)
Tomato: 1 large (finely chopped)
Carrot: ½ cup
Beans: ½ cup
Cabbage: ½ cup
Potato: ½ cup
Ginger: ½ teaspoon
Green chilies: ½ tea spoon
Cilantro for garnishing
For seasoning:
Mustard: 1 teaspoon
Urad dhal: 1 tea spoon
Cumin seeds: ½ teaspoon
Red chilies: 3-4
Method:
Step1: Dry roast vermicelli until it turns light brown and nice aroma comes.
Step2: Heat oil and season with mustard seeds, cumin seeds, urad dhal, red chillies, green chilies, ginger. Fry onions until it turns transparent.
Step3: Add other vegetables mentioned above nad boil until they are soft.
Step4: Add vermicelli, salt and close lid for 10 minutes.
Garnish with cilantros (optional).