Ingredients:
250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.
Method:
Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.
Thursday, September 13, 2007
Tuesday, September 11, 2007
Spicy Sev
Ingredients
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
Method
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
Method
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.
Monday, September 10, 2007
More pickle recipes
Mango Pickle
Ingredients:
2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped
Method:
Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times
Makes: 4 cups
Tilpatre Ka Achar
Ingredients: 1 kg /Shreded(raw) Mango
25gms /salt
2kg /Sugar
50gms/Garam masala
5gms / Red Chilli
Method: Mix Shreded Mango,Salt together and keep it in shadow for two days.After two days when mango become soft then mix 2kg sugar in it and keep it in sunlight for one week.After one week mix Garam Masala and crushed red chilli.Put it in tight Jar your pickle is ready to eat.
Muli-gazar Ka Achar
Ingredients: 1kg muli, 1kg gazar,250gms rai,100gms salt,100gms lal mirch kuti.
Method: peel off the skin from both muli and gazar.make into small length wise pieces.steam them in hot water for 5minutes.then seive them and dry them overnight. add all the left ingredients well.mix the muli and gazar nicely. keep them in an airtight jar. keep in sun for 3days.ready to eat.
Amle ka Achaar
Ingredients: 1 kg amla
350 gm salt
240 gm sarson ka tel (1 cup)
1 tbsp sarson (mustard seeds)
1 tbsp chilli powder
2 tsp heeng (asafoetida)
Method: Boil the amla till skin is just tender (about 15 minutes). Leave to drain in a colander till all the water drains out.
Heat the oil and add the sarson, heeng and chilli powder. Mix well and add the amlas and the salt.
Stir fry till well mixed and the amlas are coated with the masala and the oil.
Cool and store in a clean jar.
Mooli ka Achar
Ingredients: 250 gm mooli
salt to taste
red chilli powder
turmeric
asafoetida
mustard seeds
amchoor powder
cumin seeds
Method: Cut the moolis into juliennes and keep it aside in a bowl.
Take the red chilli powder, turmeric, amchoor and the salt and mix them well and keep it aside.
Take oil in a kadahi and add the asafoetida, mustard seeds, cumin and allow it to crackle.
Now pour it on the moolis and cover it with a lid for 5-6 minutes.
Ingredients:
2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped
Method:
Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times
Makes: 4 cups
Tilpatre Ka Achar
Ingredients: 1 kg /Shreded(raw) Mango
25gms /salt
2kg /Sugar
50gms/Garam masala
5gms / Red Chilli
Method: Mix Shreded Mango,Salt together and keep it in shadow for two days.After two days when mango become soft then mix 2kg sugar in it and keep it in sunlight for one week.After one week mix Garam Masala and crushed red chilli.Put it in tight Jar your pickle is ready to eat.
Muli-gazar Ka Achar
Ingredients: 1kg muli, 1kg gazar,250gms rai,100gms salt,100gms lal mirch kuti.
Method: peel off the skin from both muli and gazar.make into small length wise pieces.steam them in hot water for 5minutes.then seive them and dry them overnight. add all the left ingredients well.mix the muli and gazar nicely. keep them in an airtight jar. keep in sun for 3days.ready to eat.
Amle ka Achaar
Ingredients: 1 kg amla
350 gm salt
240 gm sarson ka tel (1 cup)
1 tbsp sarson (mustard seeds)
1 tbsp chilli powder
2 tsp heeng (asafoetida)
Method: Boil the amla till skin is just tender (about 15 minutes). Leave to drain in a colander till all the water drains out.
Heat the oil and add the sarson, heeng and chilli powder. Mix well and add the amlas and the salt.
Stir fry till well mixed and the amlas are coated with the masala and the oil.
Cool and store in a clean jar.
Mooli ka Achar
Ingredients: 250 gm mooli
salt to taste
red chilli powder
turmeric
asafoetida
mustard seeds
amchoor powder
cumin seeds
Method: Cut the moolis into juliennes and keep it aside in a bowl.
Take the red chilli powder, turmeric, amchoor and the salt and mix them well and keep it aside.
Take oil in a kadahi and add the asafoetida, mustard seeds, cumin and allow it to crackle.
Now pour it on the moolis and cover it with a lid for 5-6 minutes.
AMER MISHTI ACHAR
1 tsp mustard powder
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste
Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
Take off from heat. Cool and store.
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste
Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
Take off from heat. Cool and store.
Sunday, September 9, 2007
Hot Kachori
Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Makingtime: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Makingtime: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Masala Vada
Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp.cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Page 15
15
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp.cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Page 15
15
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh
Subscribe to:
Posts (Atom)