Vagharelo Bhaat VAGHARELO BHAAT Ingredients: 1 1/2 cups Basmati rice 1 1/2 cups Potatoes, diced 1 cup Green peas 1 cup Carrots, diced 2 cloves 1 stick Cinnamon 1/2 tsp Cumin seeds 1/4 tsp Asafoetida (hing) 1/2 tsp turmeric powder 1 tsp Red chilli powder 1/2 tsp Garam masala 3 tbsp Ghee Salt To Taste Preparation: * Wash and drain the rice. Keep aside. * Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes. * Add the asafoetida, vegetables and salt and stir for few minutes * Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed. * Add 3 cups of hot water, cover the lid. Cook using the weight. * Serve vargharelo bhaat hot with kadhi and papad.
Aloo Achaari Aloo Achaari Ingredients 12 potatoes, boiled and pealed 1 gm pickle masala 5 gm kalajeera 10 gm hung curd 5 gm fresh cream 2 gm kasuri methi powder <table align="right" bgcolor="#efefef" border="0" cellpadding="3" cellspacing="1" width="100"> <tbody><tr> <td> </td></tr> <tr> <td align="center"></td></tr></tbody></table>2 gm jeera powder 2 gm garam masala 2 gm ginger-garlic paste Salt to taste Method 1. Mix all the ingredients except the potatoes. Add the potatoes and marinate them for 10 mins. 2. Put them in a tandoor for 10 mins or oven at standard temperature for 20 mins. Serve with lemon and garnish
Green khichda with mutter [font=Arial, Helvetica, sans-serif]Green khichda with mutter Ingredients 100 gms green peas 50 gms tuvar dal, soaked 10 gms green channa 1 cup rice, soaked 150 gms moong dal, soaked Salt to taste 1 tsp ginger-chilli paste (optional) [/font] [font=Arial, Helvetica, sans-serif]Method 1. Put all the ingredients in a pressure cooker. 2. Add two-and-a-half cups water and pressure cook on a high flame till seven whistles. 3. Reduce the flame and let it cook till three whistles. 4. Remove from flame and serve hot.[/font]
Adadiyo pak [font=Arial, Helvetica, sans-serif]Adadiyo pak Ingredients 1/4 kg wheat flour 1/2 kg urad dal flour 100 gms gunder (sticky yellow coloured pulse) 1/2 kg sugar 100 gms pak masala (available in all kirana stores) 100 gms milk mawa 50 gms pipramul 50 gms dry ginger powder A pinch of elaichi and badam mixture Method 1. Roast wheat flour till it turns light brown and keep aside. 2. Roast urad dal flour till it becomes brown and then mix it with the wheat flour. 3. Fry gunder in ghee till it swells. Remove from flame, cool it and then crush it into fine powder. 4. Make thick sugar syrup. 5. Mix the flours, gunder, badam and elaichi mixture and milk mawa and cook for five minutes. 7. Add sugar syrup, mix well and turn off the gas. 8. Spread this mixture on a greased thali and let it cool. 9. Cut this into squares with a knife and serve. (Adadiyo pak can be eaten every morning as it helps keep the body warm)[/font]
Methi bajra baby paranthas [font=Arial, Helvetica, sans-serif]Methi bajra baby paranthas ½ cup fresh fenugreek leaves (finely chopped) ¾ cup bajra flour 1½ cup whole wheat flour 2 tbsp sour yoghurt 1 tbsp jaggery (grated) 1 tsp garlic paste ½ tsp ginger-green chilli paste 1 tbsp sesame seeds Salt to taste 4 tbsp oil for shallow frying Mix together bajra flour and whole wheat flour. Add chopped fenugreek leaves, yoghurt, jaggery, garlic paste, ginger-green chilli paste, sesame seeds, salt to taste and four tablespoons of oil. Knead into a stiff dough using water as required. Divide into small portions and roll out into small paranthas about 3 inches in diameter. Heat a tawa and cook paranthas on medium heat using a little oil for frying. Serve hot.[/font]
Paneer and Punjabi wadi cutlets [font=Arial, Helvetica, sans-serif]Paneer and Punjabi wadi cutlets 300 gm paneer (grated) 1 Punjabi wadi (fried and crumbled) 6 large-sized potatoes (boiled and mashed) 1 tsp ginger-green chilli paste Breadcrumbs as required Salt to taste 2 tbsp fresh coriander leaves 2-3 tbsp cornstarch Oil for frying Take a large bowl and place grated paneer, crumbled wadi, mashed potatoes and ginger-green chilli paste. Mix well. Add breadcrumbs, salt to taste and coriander leaves. Mix and divide into small portions. Shape cutlets in desired shape using cornstarch if required. Heat sufficient oil in a kadai and fry one cutlet to check if it holds shape. If it crumbles, add a little more breadcrumbs. Fry cutlets till golden brown. Remove and drain onto an absorbent paper. Serve hot.[/font]
Dudhi Muthiya [font=Arial, Helvetica, sans-serif]Dudhi Muthiya Ingredients 100 gms wheat flour 50 gms besan 5 gms jeera 5 gms rai 5 gms ajwain 1 tsp ginger paste 1 tsp green chilly paste 1 tbsp curd 1 spoon oil 1 tsp haldi powder 1 tsp hing powder 1 tsp dhania powder 1 tsp kitchen king masala 1 tsp akha dhania 1 tsp kasuri methi 1 tbsp lemon juice Salt to taste Method 1. Mix flour, besan, ginger paste, chilli paste, green chillies, dhania, king masala, curd together, whole dhania and kasuri methi. 2. Make rolls of the mixture and steam them for 25 mins. 3. Pour some oil in the pan for the tadka. 4. Add rai, jeera, hing powder, haldi powder, and lemon juice. 5. Serve with green chutney.[/font]
Vegetable Puri Vegetable Puri Ingredients 1/4 kg wheat flour 50 gms maida 250 gms potatoes, boiled and mashed 1 carrot, finely chopped 50 gm cabbage, finely chopped 4 to 5 green beans, finely chopped 1 tsp red chilli powder 1 tsp jeera powder 1 tsp garam masala powder Salt to taste Oil for frying Method 1. Cook the carrot, cabbage and green beans till they are tender. 2. Mix cooked vegetables, mashed potatoes, wheat flour and maida together. 3. Add red chilli powder, jeera powder, garam masala powder and salt and knead to a tight dough. 4. Roll out the puris and deep-fry till golden brown.
Stuffed Mixed Vegetables Stuffed Mixed Vegetables Ingredients 10-12 small potatoes 8 small brinjals 8-10 onions 5-6 long and big green chillies A pinch of hing For the stuffing: 1 teacup dhania leaves, chopped 1/2 coconut, grated 2 tsp red chilli powder 4 tsp sugar 1 tsp garam masala powder 1/2 tsp haldi 3 tbsp crushed and roasted peanuts 4 tsp dhania-jeera powder Salt to taste A pinch of baking soda Method 1. Blend all the ingredients for the stuffing in a mixer. Don't add water. 2. Make small cross-shaped slits in all the vegetables. 3. Stuff the dry mixture. 4. Heat oil in a pressure pan, add hing and let it temper for sometime. 5. Add all the stuffed vegetables excepting the stuffed green chillies and one-fourth cup of water. Simmer on low flame for sometime. 7. When the vegetables are tender, add the stuffed green chillies. 8. Cook for a few more minutes and remove. 9. You can add water if you want to make gravy, but if you want a dry dish, then add more oil and less water.
Doodhi Pattice Doodhi Pattice Ingredients 1 cup doodhi, grated 1 cup onions, grated 1 cup leftover cooked rice (optional) Salt to taste 1 tbsp ginger-garlic and chilli paste 5-6 mint leaves, chopped 250 gms chana flour Method 1. Mix ginger-garlic and chilli paste, mint leaves, doodhi, onions, and rice. 2. Add chana flour. Add a little water and mould into pattice. 3. Shallow-fry on a non-stick tawa and serve hot with mint sauce.