Hi Poonam Thanks 4 such quick reply with the receipe for shuktho. but can u pls tell me wht is radhuni the ingredient which u mentioned .n i also herd tht shuktho can b prepared only with lauki?is it? luv raji
Hi Raji, Radhuni is something like ajwain, here we get this in grocery shops and yes u can prepare shukto with lauki also.
<TABLE class=MsoNormalTable style="WIDTH: 90%; mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm" cellSpacing=0 cellPadding=0 width="90%" border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%"> Aloo-r Chop (Potato pakoras) <TR style="mso-yfti-irow: 1"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Ingredients : <TR style="mso-yfti-irow: 2"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Potato - 400 gm Onion - 100 gm Garlic - 1 clove Ginger - 1 small piece Red chilli powder - 1 teaspoon Garam Masala - 1 teaspoon Salt - to taste Sugar - 2½ teaspoon Oil - as needed to fry Gram flour - 200-300 gm (or as needed for the coating) <TR style="mso-yfti-irow: 3"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Method : <TR style="mso-yfti-irow: 4; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Boil the potatoes and keep aside to cool down. When cold, peel the potatoes and mash them. Make a paste of onion, garlic and ginger. Mix the spice paste with mashed potato thoroughly. Heat a little oil in the pan. Fry the mashed potato until it turns brown. Make a smooth batter of gram flour in water. Make small round-shaped pakoras out of the potato mash. Heat oil in a pan. Fry the pakoras until brown. Try to keep the heat low or medium to fry evenly. Drain excess oil on a kitchen towel. Serve hot with your choice of dip, chutney or ketchup. For variation: Kimar chop Take 200-250 gms mutton kima and 200 gm potato and the rest of the ingredients will remain the same. Boil kima separately with little salt . turmeric powder and ginger paste. Dry the water off and mix it to the other ingredients to make chop.
<TABLE class=MsoNormalTable style="WIDTH: 375pt; mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm" cellSpacing=0 cellPadding=0 width=500 border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent">Ranga Aloor Pantua (Sweet Potato Balls in Syrup)Ingredients: <TABLE class=MsoNormalTable style="WIDTH: 100%; mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm" cellSpacing=0 cellPadding=0 width="100%" border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" oreferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><vath o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></vath><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=_x0000_i1025 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">300 grams Sweet red potato. <TR style="mso-yfti-irow: 1"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1026 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">3 Tablespoon Flour. <TR style="mso-yfti-irow: 2"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1027 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">2 Cups of Sugar. <TR style="mso-yfti-irow: 3"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1028 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">1 cup Water. <TR style="mso-yfti-irow: 4; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1029 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Oil for deep Frying. Procedure: <TABLE class=MsoNormalTable style="WIDTH: 100%; mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm" cellSpacing=0 cellPadding=0 width="100%" border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1030 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Boil the potatos, peel and mash. <TR style="mso-yfti-irow: 1"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1031 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Mix the flour and make a smooth paste. <TR style="mso-yfti-irow: 2"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1032 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Make small, 2-3cm Diameter balls from this paste. <TR style="mso-yfti-irow: 3"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1033 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Boil the sugar with water and make syrup of medium consistency. <TR style="mso-yfti-irow: 4"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1034 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Heat oil in a deep frying pan, and fry the Potato balls on low to medium heat. <TR style="mso-yfti-irow: 5"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1035 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Take out a sweet potato ball and check whether it is done by piercing a toothpick. The outer surface should be medium brown. <TR style="mso-yfti-irow: 6"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1036 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Transfer the fried sweet potato balls to the syrup carefully and let the syrup soak in. <TR style="mso-yfti-irow: 7; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1037 style="WIDTH: 15pt; HEIGHT: 16.5pt; mso-wrap-distance-left: 8.25pt; mso-wrap-distance-right: 8.25pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/rasogolla.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">Refrigerate and serve with whipped cream or icecream, or serve warm. <TABLE class=MsoNormalTable style="WIDTH: 100%; mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm" cellSpacing=0 cellPadding=0 width="100%" border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1039 style="WIDTH: 12.75pt; HEIGHT: 18.75pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/chili3.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image003.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">An important point in this recipe is to get the sweet potato balls cooked through, without too much browning of the outer surface. Keep the heat low and stir occassionally. <TR style="mso-yfti-irow: 1; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 31.5pt; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width=42><v:shape id=_x0000_i1040 style="WIDTH: 12.75pt; HEIGHT: 18.75pt" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.barnamala.com/recipe/images/chili3.gif" src="file:///C:\Users\bontku\AppData\Local\Temp\msohtml1\01\clip_image003.gif"></v:imagedata></v:shape> <TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0cm; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: #f0f0f0; WIDTH: 100%; PADDING-TOP: 0cm; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent" vAlign=top width="100%">The flour helps to bind the potato - so if the ball breaks into pieces after you let them in oil, add some more flour to the remaining dough.
<TABLE class=MsoNormalTable style="BACKGROUND: #f5fcde; WIDTH: 100%; mso-cellspacing: 0cm; mso-padding-alt: 2.25pt 2.25pt 2.25pt 2.25pt; mso-table-lspace: 2.25pt; mso-table-rspace: 2.25pt; mso-table-anchor-vertical: paragraph; mso-table-anchor-horizontal: column; mso-table-left: left" cellSpacing=0 cellPadding=0 width="100%" align=left border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 2.25pt; BORDER-TOP: #f0f0f0; PADDING-LEFT: 2.25pt; PADDING-BOTTOM: 2.25pt; BORDER-LEFT: #f0f0f0; PADDING-TOP: 2.25pt; BORDER-BOTTOM: #999966 2.25pt groove; BACKGROUND-COLOR: transparent; mso-border-bottom-alt: three-d-engrave #999966 2.25pt" colSpan=3>Fish <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:City w:st="on"><st1lace w:st="on">Orly</st1lace></st1:City> <TR style="mso-yfti-irow: 1; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #999966 2.25pt groove; PADDING-RIGHT: 2.25pt; BORDER-TOP: #f0f0f0; PADDING-LEFT: 2.25pt; PADDING-BOTTOM: 2.25pt; BORDER-LEFT: #f0f0f0; WIDTH: 29.38%; PADDING-TOP: 2.25pt; BORDER-BOTTOM: #999966 2.25pt groove; BACKGROUND-COLOR: transparent; mso-border-bottom-alt: three-d-engrave #999966 2.25pt; mso-border-right-alt: three-d-engrave #999966 2.25pt" vAlign=top width="29%">INGREDIENTS 4 fillets of cat fish 2 tbsp onion - paste 1 tsp garlic - paste 1 tsp ginger paste 1/4 tsp baking powder 6 tbsp oil 2 tbsp wheat flour 2 tbsp corn flour 1 egg 1/2 tsp salt or to taste 1 tbsp vinegar <TD style="BORDER-RIGHT: #999966 2.25pt groove; PADDING-RIGHT: 2.25pt; BORDER-TOP: #f0f0f0; PADDING-LEFT: 2.25pt; PADDING-BOTTOM: 2.25pt; BORDER-LEFT: #f0f0f0; WIDTH: 69.36%; PADDING-TOP: 2.25pt; BORDER-BOTTOM: #999966 2.25pt groove; BACKGROUND-COLOR: transparent; mso-border-bottom-alt: three-d-engrave #999966 2.25pt; mso-border-right-alt: three-d-engrave #999966 2.25pt" vAlign=top width="69%">METHOD Marinate fillets with ginger, garlic, onion, salt and vinegar for one hour. Pat them dry with blotting paper or dry clothes. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad.
MISHTI DOI (sweet curd) Ingredients: 2 1/4 ltrs Milk (Buffalo Milk with full fat is req.) 500gm Sugar 25 gms Yogurt (Dahi) Earthen pot (handi) Small container of 1.5 kg. capacity Or Deep Bowl Method: Add 300gms of sugar to the milk and put to boil on Medium heat for at least 45mins and beat the milk constantly while boiling. See that the milk is reduced to almost 40 % and becomes thick and light brown in color. Place the remaining 200gms of sugar in heavy bottom vessel with 50ml of water and melt on low heat Allow the sugar mixture to turn dark brown in colour. Gradually add this sugar mixture to the boiled milk and boil again for 15 minutes. Take it off the flame and beat constantly with a jar till the mixture becomes luke warm. Transfer the mixture into the Earthen Pot. Mix the Yogurt into the mixture after 5 min. Cover and allow to set for 8 to 12 hours at a warm place, do not open or move the pot during this period. Uncover and Store in a refrigerator, Serve Chilled.
<TABLE class=MsoNormalTable style="BACKGROUND: navy; WIDTH: 458.25pt; mso-cellspacing: 1.5pt" cellPadding=0 width=611 border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #f0f0f0; PADDING-RIGHT: 0.75pt; BORDER-TOP: #f0f0f0; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #f0f0f0; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #f0f0f0; BACKGROUND-COLOR: transparent"><TABLE class=MsoNormalTable style="WIDTH: 450pt; mso-cellspacing: 1.5pt" cellPadding=0 width=600 border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ffffff; PADDING-RIGHT: 0.75pt; BORDER-TOP: #ffffff; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #ffffff; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #ffffff; BACKGROUND-COLOR: transparent"><TABLE class=MsoNormalTable style="BACKGROUND: white; mso-cellspacing: 1.5pt" cellPadding=0 border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-RIGHT: #ffffff; PADDING-RIGHT: 0.75pt; BORDER-TOP: #ffffff; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #ffffff; WIDTH: 129.75pt; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #ffffff; BACKGROUND-COLOR: transparent" vAlign=top width=173> Ingredients: 250g <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1lace w:st="on">Bengal</st1lace> gram 1 fresh coconut, grated 125g ghee or butter 1 litre milk 500g sugar 1/2 tsp cardamom powder 2 silver sheets <TD style="BORDER-RIGHT: #ffffff; PADDING-RIGHT: 0.75pt; BORDER-TOP: #ffffff; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #ffffff; WIDTH: 300pt; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #ffffff; BACKGROUND-COLOR: transparent" vAlign=top width=400>Chola daler borfi<TR style="mso-yfti-irow: 1; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ffffff; PADDING-RIGHT: 0.75pt; BORDER-TOP: #ffffff; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #ffffff; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #ffffff; BACKGROUND-COLOR: transparent" colSpan=2>Method: Soak the gram in water overnight. Drain and grind it to a thick fine paste using little water. Roast the grated coconut to a pink color and keep aside. Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up. When the mixture separates from the ghee, add sugar, milk and roasted coconut. Stir well and cook till the mixture is thick and leaves the sides of the pan. Turn on to a greased plate and spread evenly. Decorate with cardamom powder and silver sheets. Cut into desired shapes. By the same procedure, instead of <st1lace w:st="on">Bengal</st1lace> gram take green gram to make moong dal burfi.
Hello everyone... I had once had Bharwan potal at a friend's place. I dont remember the exact contents.. can any one please share the recipe
Hi All, I just googled abt Potols and found that it is called as Pointed gourd or Wax Gourd in English. Please see the attached pic
