Thandai Ingredients: 15 almonds 2 tsp aniseed 2 tsp poppy seeds 8 cardamom pods 12 tsp sugar 2 tsp peppercorns 2 tsp cumin seeds Send Recipes300ml water 400ml milk 4 tsp crushed ice Method: Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Saboodana Kheer Saboodana Kheer Ingredients: 4 cups milk 1 cup water 1 tbsp. sago granules 1/4 tsp. cardamom powder 3/4 cup sugar Method 1. Wash and drain sago, keep aside for 10 minutes. 2. When moisture is absorbed, loosen grains. 3. Heat water, add sago, bring to a boil while stirring. 4. Reduce heat, simmer for 5-6 minutes, add a tbsp. more water if required. 5. Add milk, bring back to a boil. 6. Simmer for 5 minutes, add sugar, cardamom. 7. Stir occasionally, simmer till sago granule is cooked, but not mushy. 8. Check by pressing it between thumb and finger -- should flatten on pressing. 9. Serve hot, with nuts if desired.
Sabodana Khichdi Sabodana Khichdi Ingredients: 2cups sago 1 potato 3-4 green chilies 1 teaspoon lemon juice (optional) 1 small piece ginger (optional) 1/2 cup peanut powder 2-3 teaspoon sugar salt to taste 1 tbspoon oil 2 teaspoon cumin seeds coriander leaves for garnishing Preparation: Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water). Now add peanut powder, salt, sugar and lemon juice and mix. Cut green chilies into small pieces and grate ginger. Heat oil or ghee in a pan. Add cumin seeds, potato pieces and chilies. As soon as potatoes are tender, add sago and stir. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom. Garnish with coriander leaves. Serve hot.
Vrat Ke Chawal / Parsai Ke Chawal Vrat Ke Chawal / Parsai Ke Chawal Ingredients: 1 cup Parsai ke chaawal,cleaned and washed 1 large Potato, cut into small cubes 2 green chillies 3 cups Water 2 tbsp Ghee / oil 2 Choti elaichi 1 tsp jeera 2 tsp Sendha namak (rock salt) or to taste finely chopped green coriander for garnishing Preparation: * Heat ghee / oil, add jeera and elaichi. when it starts to crackle, add potato and rice. * Stir-fry till they look a bit fried.Add chopped green chillies. * Add salt, and water, bring to a boil. Lower the flame and simmer, covered, for about 15 minutes or till fully cooked. * Serve hot garnished with coriander
Kotu Parantha (Buckwheat Parantha) Kotu Parantha (Buckwheat Parantha) Ingredients: * 2 cups Kootoo ka atta * 1 large potato, boiled and mashed * 1 tbsp. oil * 1 tsp Sendha namak (rock salt) or to taste * water to knead dough * Ghee (clarified butter) for frying the paranthas * Dry flour for dusting Preparation: * Mix atta, potatoes and salt together, add water and knead into a pliable dough. Cover and leave to rest, for at least 30 minutes. * Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks. * Roll into rounds of 1/4 cm/ 1/8" thick. You will have to roll by patting with hand. If you want to roll with a rolling pin, increase the proportion of potatoes. * Heat the tava. Place parantha on the tawa, lower flame to medium and when edges start lifting slightly, make a spread ghee along the corner of the parantha. * When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down. * Cook on the other side too. It is ready to be served when dark and crisp on both sides
moong dall kanji or call it geer Maha sivarathiri virth is taken without saltish dishes. At the end with this moong doll kanji. moong dall with or without skin splitted. It should be dry fried - one cup Vellam,gud 3/4 measure milk one cup if you want one teaspoon cardamum powder and grated coconut Boil the moong dal in water.It should be over cooked so as the original moong dal form readuced to gravy form this time add vellam and boil it till raw smell gone. remove from fire and add milk,cadamum powder Drink coconut grated.drink
suggest any vegetable Hi Sonu, U dint menssion with which vegetable this paratha will go well. Can u suggest any. Thanks and regards
Goes well with kootu paratha Arbi Masala Ingredients: * 500 gm arbi peeled and chopped * 1 tsp Ajwain * 1/2 cup yoghurt (dahi) * 1 tbsp finely shredded ginger * Sendha namak (Rock salt) to taste * 1/2 tsp chilli powder or to taste * 1/4 cup ghee * 1 tbsp. Green coriander for garnishing * Preparation: * In a pan heat the ghee, add the ajwain. when it begins to splutter add yoghurt and stir-fry till it starts leaving ghee. * Add the salt and chilli powder and stir well. Now add chopped arbi and increase the flame to high heat. Cook till it looks slightly fried. Add about 2 cups water and bring to a boil. Simmer uncovered for about 15 minutes till cooked fully. Serve hot with kootu ka parantha. Aloo Ingredients: * 500 gms Potatoes, boiled, peeled and cut into big chunks * ½ cup plain non-fat yogurt(Dahi), stirred * ¼ tsp powdered black pepper (Kali Mirch powder) * 1 tbsp Sendha namak (rock salt) or to taste * 1 tsp Sugar * 2 tsp Dhania (coriander) powder * 2-3 Green chillies * 1 tsp Ginger, chopped (Optional) * 2 tbsp Desi Ghee (clarified butter) * 1 tsp jeera (cumin seeds) * 3-4 cloves (Laung) * 2 chotti elaichi (cardamom) seeds * 1" piece of Dalchini (Cinnamon) * curry patta (curry leaves) * 1 tbsp green coriander, finely chopped for garnishing Preparation: * Grind together green chillies and ginger.Powder together sugar, laung, daalchini, choti elaichi seeds. * Mix together, potatoes chunks, dahi, dhania powder, kali mirch, green chilli and ginger paste, and the salt. * Heat ghee in a pan and add curry patta and jeera. When jeera starts crackling and the potatoes mixture and saute for few minutes. * Once it starts leaving oil, remove from the heat and mix well the powdered condiments. * Serve hot garnished with chopped coriander leaves.
Hi Sonu, I tried the Saboodana khichdi. As I god Saboodana in a size of saboot moong, so I soaked that for overnight with little water. When did the khicdi, they become too sticky, like spongy, hope u get me correctly. And there is also the smell of saboo, so please suggest something in which the saboodana khichdi will become non stickey and the typical saboo smell. Thank you.
hi meeta, if u had added all the above ingredients then i m sure sago's smell wont come bcz when cumin seeds are added flavour n aroma comes from it.anyway if u stilll get the smell then instead of cumin seeds put mustard seeds n curry leaves.. about soaking sago it is a very delicate technique once its soak properly then khicadi or wada both comes out well..before soakin wash n remove as much starch as u can more u remove starch more it will comes out separate... instead of soakin overnight soak in day time n remove all water n sprinkle few water in it n keep it covered ...soak for 4 or 5 hours.. sprinkle water per hour ... try n see if it helps let me knw how it comes out bye sonu
