Chatpat Indian Recipes

Sheer Khurma Recipe

noreply@blogger.com (chatpat indian recipes) — Sat, 13 Aug 2011 17:54:00 +0000

Sheer Khurma is a traditional muslim dessert that was introduced to India by the Mughals . Sheer khurma is a must have dessert during the season of Ramzaan . Every Muslim household has its own recipe for this delicacy. This recipe I'm sharing with you is a little different from the traditional recipe. I omitted the use of coconut here.

Ingredients :

Milk - 1 ltr
Cardamom - 4 ( Prefer green ones )
Sugar - 50 gms ( or more for a sweet tongue )
Khajoor / Dates - 10 or 12
Pistachio - wrist-full ( about 20 gms )
Almond - wrist-full ( about 20 gms )
Saffron - a pinch
Vermicelli - 50 gms

Use the vermicelli that comes specially for the ramzaan season . Not the one that available through out the year . Its not the one that we use for payasam . The vermicelli for this dish is much more thin and delicate . Check out the pics below for the kind of khajoor and vermicelli we need to use.

Method :

Soak around 5 almonds and pista for 1 hr . We will use this for garnishing later.
Roast the vermicelli in 2 tbsp of ghee until golden brown . Keep aside .
Grind the rest of the pistachio and almonds together to a coarse powder . Keep aside.
Discard the seeds from the khajoor and grind to make a paste . Add some water or milk to make the paste in honey's consistency .
In a shallow vessel , heat milk .
Add cardamom and the roasted vermicelli .
Let the milk come to boil. Once boiled , add the khajoor paste . Ensure that the consistency of the paste is that of honey . It may form lumps otherwise. Mix well and keep on low heat for two minutes while continuously stirring.
Add the powdered pista and almond to the milk and mix well .
Keep on low flame for 10 minutes. Stir in regular intervals, not allowing the powder or khajoor stick to the base of the vessel .
Add a pinch of saffron to 1 tbsp of milk and mix well . Add this to the sheer khurma . This will give a nice color to the dessert. ( you will not see the color in my sheer khurma . Unluckily I could not arrange for saffron )
Turn the fire off , take the khurma into a serving bowl and garnish with sliced flakes of the soaked pista and almond. Don't add too much of this cause we already have the flavor of pista and almond in the dessert .

The dessert can be served hot or cold ; its lip smacking in either way.

Do share your experience in the comment box below if you tried the recipe .

Have fun !!

Double ka Meetha Recipe

noreply@blogger.com (chatpat indian recipes) — Fri, 29 Jul 2011 18:28:00 +0000

Double ka meetha is a simple to make eggless bread pudding that hails form the Hyderabadi Nawabis . Its one of the two main desserts of Hyderabad , the other being Kurbani ka Meeta . Do try this ... You'll not regret :-)

Ingredients :

Milk - 1/4 ltr
Sugar 100 gms
Saffron - a pinch
Dry fruits - to garnish
Cardamom - 3
Milk or wheat bread loaf - 1 ( medium )

Method :

Make sugar syrup by heating sugar in about 1/4 ltr of water .
Add cardamom to this to add flavor. Keep the syrup aside.
Make rabdi of the milk . To do this , boil the milk in low heat till it gets half in quantity .
Add a pinch of saffron to 1 tbsp of milk and mix well . Add this mixture to the rabdi and stir . This gives good color to the milk . Keep this milk aside .
Heat ghee in a pan .
Shallow fry the bread pieces in the ghee until light brown.
Dip each of these bread pieces in the pre-prepared sugar syrup. Keep them until all the syrup is completely absorbed by the bread . This should take only a couple of minutes .
Take these bread pieces into a serving bowl .
Now pour the rabdi ( thick milk ) over the bread pieces.
Garnish with some dry fruits .

Serve cool . Tastes best that way ;-)

You can also add some condensed milk on the top (if you can handle heavy food :p)

Vegetable Momo

noreply@blogger.com (chatpat indian recipes) — Wed, 27 Jul 2011 07:28:00 +0000

Ingredients :

Maida - 1/4 kg
Salt to taste
Oil - 3 tbsp
Grated Cabbage - 1 cup
Grated carrot - 1/2 cup
Finely chopped baby corn - 1/2 cup
Pepper powder - 1/2 spoon
Grated ginger - 1/2 spoon
Soya sauce - 2 tspns

Method :

Heat oil in a pan .
Add the finely chopped vegetables to the oil and saute for two minutes . Keep them aside for later use.
Make a dough of maida by adding enough water , 1 tbsp of oil and salt as per taste.
Make small parts of this dough and press the balls flat like we do to make rotis .
Stuff these rotis with the fried vegetables .
Cook these on steam for ten minutes .

The momos are ready to eat . Serve hot with any spicy chutney.

Cook the momos on steam only . Do not fry them or cook them in any other way .

Paneer Fried Rice

noreply@blogger.com (chatpat indian recipes) — Fri, 08 Jul 2011 12:18:00 +0000

Paneer fried rice is an easy to make fast food style dish which can be made even with left over rice and very little veggies.Try out the lip smacking paneer fried rice recipe and do let me know your experience in the comment box below. Bon appetite !

Ingredients:

Basmati rice - 1 cup
Paneer - 100 gms ( diced into small pieces )
Onions - 2
Capsicum - 1
Grated cabbage - 1 cup
Ajina moto ( China salt ) - a pinch
Pepper powder - 1 tbsp
Salt- to taste
Butter - 2 tbps
Chopped spring onions - to garnish
Garlic flakes - 2 tbsp

Method :

Cook the rice and keep it aside .
Heat butter in a pan.
Add onions,garlic falkes, capsicum , cabbage and paneer pieces.
Saute for about three minutes.
Add the cooked rice to this along with pepper powder , ajino moto and salt.
Mix it well. Take it into a serving bowl and garnish with spring onions.

Can also be garnished with roasted cashew nuts .

Mango Rasam ( Mamidikaya rasam )

noreply@blogger.com (chatpat indian recipes) — Fri, 08 Jul 2011 12:08:00 +0000

Raw mangoes are found during summer and most of us like to make something nice and innovative with the mangoes rather than always having them directly. Hear is a Raw Mango Rasam recipe my mom makes for us during summers .This dish is known for its cooling effect , while consuming mango directly brings heat to the body.

Ingredients :

Raw mango - 1 (big)
Dhanaya seeds - 2 tbsp
Cumin seeds ( jeera ) - 1 tbsp
Roasted til ( Seasame seeds) - 2 tbsp
Salt - to taste
Mustard seeds - 1/2 tbsp
Hing - a pinch
Finely chopped onion - 1 cup
Green chilies - 4
Curry leaves
Coriander - to garnish

Method :

Boil the mango. Squeeze to make pulp out of it.
Take mango pulp into a bowl .
Add salt and six cups of water and mix it well.
To this add finely chopped onions, sliced green chilies and coriander leaves.
Make a smooth paste of dhaniya seeds , cumin seeds and til .
Add this paste to the mango rasam.
Take this into a serving bowl.
Heat 2 tbsps of oil in a pan.
Add two red chilies , mustard , cumin seeds and a pinch hing.
Add this to the mango rasam and garnish with fresh coriander leaves .

You may also want to check the most prepared rasam - Tomato rasam

Make your own Rasam Powder

noreply@blogger.com (chatpat indian recipes) — Fri, 08 Jul 2011 11:54:00 +0000

Making Rasam powder is always a better choice if you have rasam regularly . This recipe was shared by my mother. Its quite simple and hardly takes any time . If you are making it for the first time I suggest you make a small quantity of it , try it, make the required changes as per your taste and then make lots of it later (as it can be preserved far a long ... long time) . Some people use dried coriander in the powder . But I prefer using fresh coriander at the time of making rasam instead. You can add it in the ingredient list if you want to . It comes handy when there is no fresh coriander available at the right time.

Ingredients :

Dhaniya (coriander ) seeds - 5 tspn
Methi seeds ( Fenugreek ) - 1 tbsp
Black Pepper - 5 tbsp
Red chilies - 5
Cumin seeds ( jeera ) - 3 tbsp
Garlic flakes - 10
Asafetida ( Hing) - 1/2 tspn

Method :

Dry roast all the mentioned ingredients .
Grind the ingredients to make a smooth powder .

Easy ! Isn't it ?
This Rasam powder can be preserved for around one year when kept in an air tight container away from moisture.

It can be used in any kind of rasam. You may want to try one of these Rasam recipes - Raw mango rasam , Tomato rasam .

Tomato Rasam

noreply@blogger.com (chatpat indian recipes) — Fri, 08 Jul 2011 11:51:00 +0000

The Tomato Rasam is the most basic kind of rasam . Its simple to make with pureed tomatoes simmered with rasam powder which adds the main tang to the dish.

Ingredients :

Tomatoes - 6
Garlic flakes - 2
Grated coconut - 1/2 cup
Curry leaves
Coriander leaves
Salt - to taste
Rasam Powder - 3 tbsp

Method :

Boil the tomatoes and make a puree of it .
Add salt, coconut , rasam powder to it.
Boil it for 3 -5 minutes .
Take it into a serving bowl.
Heat two tbsp of oil in a pan .
Add cumin seeds, mustard seeds , curry leaves and two red chilies to it.
Once it starts to splutter, take off from the fire and add it to the rasam.
Serve hot by garnishing with coriander leaves .

Make your own Rasam Powder with this simple recipe - Make your own Rasam Powder

You may want to try this rasam too - Raw Mango Rasam

What is a Kootu ?

noreply@blogger.com (chatpat indian recipes) — Thu, 07 Jul 2011 19:02:00 +0000

Kootu is a native Tamil Nadu dish that can accompany both rice and roti . Its a semi dry and semi liquid (less aqueous than sambar or rasam ) . A Kootu basically is rich in vegetables . Its a part of a typical Tamil meal.

There are numerous kinds of kootus that one can prepare like the vegetable kootu that has all your favorite veggies in equal quantities. This dish comes handy when there are many vegetables with you but in small quantities. You can check out the recipe here.

There are many more kinds of kootu like the carrot kootu , cabbage kootu , french beans kootu. These are different from the vegetable kootu in the sense that one of these veggies dominate the dish while there still are other vegetables in the dish.

Kurbani ka meeta / Khubani ka meeta

noreply@blogger.com (chatpat indian recipes) — Thu, 07 Jul 2011 07:51:00 +0000

Kurbani ka meeta also known as Khubani ka meeta is an authentic Hyderabadi delicacy made with dried apricots ( Karjoor) . Generally consumed after dum ka biriyani , kurbani ka meeta is a must try.

Ingredients :

Dried Kajoor - 100 gm
Sugar - 200 gm
Milk - 1 ltr
Custard powder - 2 tbsp
Fresh cream - 50 gms
Dried fruits - to garnish

Method :

Soak the kajoor in water for two hrs .
Boil it for ten minutes.
Discard the seeds for the fruit and grind to fine paste . Keep few apricots aside to garnish.
Add sugar to this paste.
Keep on fire for five minutes and remove to cool.
Heat milk in another vessel.
Mix two spoons of custard powder in five spoons water and make a paste.
Add the custard paste to the boiling milk and stir continuously, not letting lumps form.
Cool this custard sauce .
Add the kajoor paste to the custard sauce . Stir well.
Garnish with fresh cream , dry fruits and some apricots that were kept aside.

Tastes best when served chill. You can also top it with some vanilla ice cream .

Palak Dosa ( Spinach Dosa )

noreply@blogger.com (chatpat indian recipes) — Wed, 06 Jul 2011 09:39:00 +0000

We can not find the Palak dosa in many restaurants but many home makers prefer making palak dosa as it is a rich-in-iron breakfast. Just a little more work with the easy-to-make plain dosa would give us this incredibly healthy alternative. Check out how ....

Ingredients:

Palak / Spinach - 5 bunches
Moong dal - 1 cup
Rice - 1 cup
Green chilies - 8
Onions - finely chopped 1 cup
Tomatoes - 3
Coriander - 1 bunch
Curry leaves
Butter - 1 cup
Salt - to taste

Method :

Wash and soak the moong dal and rice together for four hours.
Finely chop the coriander and spinach. Keep aside.
Add green chilies , salt , curry leaves , chopped tomatoes to the soaked rice and moong daal . ( Do not forget to drain the water.)
Grind this to a smooth paste. This makes the batter for our dosa.
Add half of the chopped onions and the chopped coriander (the remaining for garnishing ) and spinach to the batter.
Heat a pan .
Pour one big table spoon of the batter on the pan.
Quickly spread the batter (clockwise) outwards to the edge of the pan.
Add little oil to the edge of the dosa and few drops on the top to enable it to fry.
Keep this on high flame for about two minutes till the corners of the dosa leave surface of the pan.
Now remove the dosa from the pan and place it on a serving plate.
Garnish the dosa with a teaspoon of butter and the remaining onions and coriander.

This dosa can be served with any pickle or chutney.

Chana Chaat

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 07:38:00 +0000

Chana chaat is quite a nutritious and easy to make chaat item . Its similar to bhel chaat ; bhel being replaced by a healthier alternative - channa ( chickpeas ) here.

Ingredients:

Kabuli chana - 250 gm
Tomatoes - 3
Onions - 3
Lime - 1
Coriander
Chat masala - 1/2 tbsp
Capsicum - 1
Aam chur - 1/2 tspn
Oil - 3 tbsp
Salt - to taste

Method :

Soak kabuli chana for six hours
Boil them and drain the water .
Keep aside to cool .
Take the boiled chenna into a bowl.
Add finely chopped onions , coriander , capsicum , salt , chat masala, aam chur powder , tomato and lime juice . Mix well .
Chana chaat is ready to taste.

The above made chana chaat is light. To make this a little heavier, you can add 2 tbsp of fresh yogurt or tamarind pulp.

Aloo Palak Curry ( Spinach Potato Curry)

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 07:11:00 +0000

Aloo Palak Curry is a homely north Indian dish with potatoes (Aloo) cooked in pureed iron rice spinach (palak) and simmered with light spices.

Ingredients :

Palak / spinach - 10 bunches
Potato - 200 gm
Onions - 2
Cumin seeds / jeera - 1 tbsp
Green chilies - 10
Turmeric powder - a pinch
Souf / Fennel - 1 tbsp
Ginger / Garlic paste - 1 tbsp
Oil - 4 tbsp
Garam masala powder
Salt - To taste

Method :

Clean the spinach.
Take spinach , cumin seeds , green chilies and salt in a vessel .
Boil this for five minutes.
Grind it into a smooth paste.
Heat oil in a pan.
Add chopped onions , turmeric powder , ginger / garlic paste , garam masala powder and fry then for five minutes.
Add the ground spinach and salt now . Saute for two minutes.
Add sliced pieces of boiled potatoes to it and let cook for another two minutes.
Take into a serving bowl and garnish with sauf powder and fresh coriander leaves .

Tastes best when consumed with Roti or Pulka.

Vegetable kootu

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 06:56:00 +0000

Vegetable Kootu is a veggie rich semi liquid curry , a Tamil Nadu native that can be had with both rice and roti. Its a sure addition into the cook-book of the health conscious as it hardly has any place for unwanted calories.
Not sure what a kootu is ?

Ingredients :

Cabbage - 100 gm
Carrot - 100 gm
Beans - 50 gm
Cauliflower - 1/2
Green peas - 100 gm
Salt - to taste
Moong daal - 25 gm
Channa daal - 25 gm
Green chilies - 5
Finely chopped garlic - 2 tbsp
Fresh grated coconut - 1 cup
Curry leaves
Refined oil - 4 tbsp
Jeera/ cumin seeds - 1 tbsp
Mustard seeds - 1 tbsp

Method :

Cut all the veggies into small pieces .
Boil them for ten minutes by adding a pinch of salt.
Drain the vegetable stalk and keep it aside for later use .
Heat oil in a pan ; add mustard seeds , cumin seeds , curry leaves , green chilies , moong daal , chopped garlic , grated coconut and chenna daal.
Fry for two minutes .
Add boiled vegetable and salt to this.
Saute for five minutes .
Add 1 small cup of the vegetable stalk to this and let cook for another two minutes.
Taken this into a serving bowl and garnish with fresh coriander and grated coconut .

Don't cook the veggies in the stalk for longer than two minutes as they may get over-cooked . We only need the stalk to capture the flavor of the spices.

Tomato Chutney Recipe

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 06:43:00 +0000

The Tomato Chutney is a quick to make spicy south Indian chutney that is generally consumed alongside dosa and idly. I like it along hot rice and ghee too. Shared by my mom, this recipe does not require any expertise in cooking .Works well for all. Do share you experience with me in the comment section.

Ingredients :

Tomato - 1/2 kg
Red chilies - 20 gm
Mustard seeds - 1 tbsp
Fenugreek ( Methi seeds ) - 1 tbsp
Tamarind - 25 gm
Urad daal - 25 gm
Chenna daal - 25 gm
Green chilies - 5
Refined oil - 4 tbsp
Salt - to taste
Hing - a pinch
Curry leaves

Method :

Heat oil in a pan .
Add chenna daal , urad daal , red chilies , methi and mustard seeds. Fry for two minutes .
Add sliced tomatoes, salt , tamarind pulp , turmeric powder , green chilies .
Mix well and cover it for five minutes till the tomatoes get soft .
Take off from the fire , cool and grind it in a mixer.
Take this into a serving bowl.
For the seasoning , heat oil in a pan .
Add a red chilly , curry leaves, hing and mustard seeds.
Add this to the grinded tomato mixture .

Knowledge is knowing that Tomato is a fruit;

Wisdom is not putting it in a fruit salad.

Moong daal halwa

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 05:15:00 +0000

Ingredients :

Ghee - 100 gms
Moong daal - 250 gm
Sugar - 350 gm
Kova - 150 gm
Elaichi powder - 1 tbsp
Dry fruits - to garnish
Food color - any color as desired

Method :

Soak the moong daal in water for 2 hrs.
Then grind it to a smooth paste .
Heat ghee in a pan .
Add the grinded paste and stir continuously until the ghee floats through the corners.
Add sugar , kova and mix it well .
keep on fire for five minutes .
Add elaichi powder and desired food color it this .
Stir well and take into a serving bowl .
Garnish with dry fruits.

Carrot Orange Soup

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 05:00:00 +0000

The carrot orange soup has got a rare but fruitful combination . The soups as it seems, is high in vitamin A and C . This soup makes a nice choice for those in diet , or for those who are health and beauty conscious.

Ingredients:

Grated carrot - 1/2 cup
Orange juice - 1 cup
Finely chopped tomatoes - 1/4 cup
carrot juice - 3/4 cup
Finely chopped garlic - 1 tbsp
Butter 1 tbsp
Pepper powder - 1 tbsp
salt - as per taste

Method :

Heat butter in a pan .
Fry garlic in it .
Add grated carrot, salt , pepper and tomato to this.
Cover with lid and cook for two minutes .
Add 1 cup of orange juice,3/4 cup of carrot juice and few table spoons of water (to dilute) and keep on fire for about 10 minutes .
Take off from the fire once the soup turns thick enough.
Refrigerate and serve it cool .

Ensure to serve this cool . Not hot .
Can also be topped with some cream while serving.

Light soup

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 04:53:00 +0000

Ingredients :

Rice starch - 1 bowl
Finely chopped garlic -1tbsp
Pepper powder - 1 tbsp
Laung and dalcheeni - 1 tbsp
Butter - 2 tbsp

Method :

Heat butter in a pan.
Add garlic , laung , dalcheeni and fry for a minute.
Add the starch and let cook for 2 minutes.
Finally add pepper powder and serve in a bowl .

Russian soup recipe

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 04:47:00 +0000

Ingredients:

Beetroot - 1/4 kg
Onions - 2
Carrot - 4
Tomato - 2
Spring onions - to garnish
Pepper powder - 1 tbsp
Fried bread pieces
Salt - as per taste
Finely chopped garlic peices

Method :

Slice beetroot , tomato , onions , carrot .
Boil them in water for 10 minutes.
Drain the water and grind the veggies. Keep the drained water ( vegetable stock ) aside for later use.
Heat 3 tbsp butter in a pan .
Add finely chopped garlic. Fry the garlic for a minute.
Add the grinded mixture to this. Let cook for two minutes.
Add the vegetable stalk , salt , pepper powder and mix well.
Let this boil for five minutes.
Taken it into a serving bowl and garnish with some spring onions.

Tomato soup recipe

noreply@blogger.com (chatpat indian recipes) — Fri, 24 Jun 2011 04:34:00 +0000

You can prepare the ever popular and delicious Tomato soup in less than 15 minutes using this simple recipe.
You can serve it with bread or fresh cream or just savor it with some extra pepper.The topping is left to you. Do ping me back through the comment box below once you've tried it. Bon appetite !

Ingredients :

Butter - 25 gms
Tomatoes - 1/2 kg
Finely chopped garlic pieces - 1tbsp
Pepper powder - 1 Tbsp
Sliced onions - 1/2 cup
Salt - as per taste

Method :

Boil Tomatoes.
Once boiled, peel of the skin .
Grind these tomatoes along with onions.
Heat butter in a pan.
Add chopped garlic and fry for a minute.
Add pepper , salt and the prepared onion-tomato juice to this.
Cook it for five minutes.
Take it into a serving bowl and garnish with coriander leaves.

Widely served with shallow fried pieces of bread. This is what I generally do. Its optional; however I recommend.

You can also top it with some cream.

Katte pongali recipe / Kara pongal recipe

noreply@blogger.com (chatpat indian recipes) — Thu, 23 Jun 2011 14:17:00 +0000

Popular south Indian spicy rice with moong daal .Good when consumed during winter and rainy seasons . Keeps cold and cough at bay . Tastes best with mango pickle. Can also be served with raita .

Ingredients:

Rice - 1/2 kg
Green chilies - 6
Crushed pepper - 1 tbsp
Cashew nuts - 2 tbsp
Chenna daal - 1 tbsp
Urad daal - 1 tbsp
Moong daal - 1/4 kg
Finely sliced fresh coconut - 1 cup
Curry leaves
Red chilies - 3
Mustard seeds - 1 tspn
Hing - a pinch
Cumin seeds - 1 tspn
Peanuts - 2 tnspn

Method :

Soak washed rice and moong daal for 1/2 hour.
Drain the water and in a rice cooker add the rice and moong daal.
Add half ltr water ,sliced coconut ,salt and pepper to this .
Cover the cooker and cook until four whistles.
Let this cool for half hour.
Remove the mixture and slightly mash it .
Heat 1/2 cup ghee in pan and add red chilies, moong daal , chenna daal , peanuts , mustard seeds , hing , jeera ,curry leaves and cashew nuts.
Add this seasoning to the rice and serve .

The amount of water mentioned above can vary depending upon the rice. All we need to do is ensure that its semi solid .

Avoid using basmati rice for this recipe.
Also avoid using pepper powder instead of crushed pepper . The coarse crushed pepper gives good taste while chewing .

Do add your comments below if you've tried the dish or if you have any improvements.

Pista Burfi

noreply@blogger.com (chatpat indian recipes) — Thu, 23 Jun 2011 13:33:00 +0000

Easy dessert with lots of pista and some other dry fruits . Hardly takes 15 minutes for preparation . Can be prepared for suddenly visiting guest with minimal efforts. Not too heavy either.

Ingredients:

Pista - 2 cups
Cashew nuts - 1 cup
Badam ( Almonds ) - 1 cup
Milk - 2 cups
Sugar - 1 cup
Green food color - a pinch
Saffron ( kesar ) - pinch
Ghee - 3 tbsp

Method :

Coarsely powder the dry fruits and saffron together.
Heat milk in a vessel.
Add sugar and stir continuously.
When milk becomes thick, add food color , elaichi powder , the dry fruit powder and ghee.
Cook for two minutes.
Grease the walls a flat vessel with ghee .
Pour the mixture into this vessel.
Cool it for three hours and cut into pieces.
Garnish with cashew nuts , badam and pista.

Do add your comments below and let me know your thoughts on this recipe. Have a sweet day :)

Sooji ka halwa / Rava Halwa / Doodh halwa recipe

noreply@blogger.com (chatpat indian recipes) — Thu, 23 Jun 2011 13:19:00 +0000

Easiest to prepare of all the halwa varieties , Sooji ka halwa is best consumed with pooris for breakfast . Can also be served as an evening snack.

Ingredients :

Milk - 1/4 ltr
Fresh butter - 50 gms
Sugar - 1/4 kg
Sooji - 100 gms
Elaichi powder - 1 tspn
Dry fruits for garnishing

Method :

Boil milk in a vessel .
Add butter, sugar , sooji and elaichi powder to this .
Stir continuously till the mixture becomes semi thick ( like in the picture ) . Do not let lumps form.
Take this into a serving bowl and garnish with cashew nuts , badam and kissmis.

Can be consumed both hot or cool as per taste.

Ginger pickle recipe

noreply@blogger.com (chatpat indian recipes) — Thu, 23 Jun 2011 13:09:00 +0000

Ingredients:

Tamarind - 1/2 kg
Ginger - 1/4 kg
Dried red chilies - 1/4 kg
Refined oil - 1/4 kg
Salt - to taste
Jaggery - 1/2 kg
Salt - to taste
Mustard seeds - 1 tspn
Asafoetida ( Hing ) - a pinch

Method :

Soak tamarind for one hour in half boiled water and make tamarind pulp.
Peel the ginger and chop finely.
Add salt, tamarind pulp, crushed jaggery and salt to it .
Finely grind the whole mixture .
Take this mixture into a serving bowl.
For seasoning, heat 1 tbsp oil in a pan.
Add mustard seeds , red chilies , and hing .
Add the seasoning to the grinded paste after cooling.
Mix it well.

The Ginger pickle can be preserved for about one year if carefully stored in air tight container away from water. Can be consumed with rice , idle, dosa and good for health as well .

Sabudana Pulav

noreply@blogger.com (chatpat indian recipes) — Thu, 23 Jun 2011 12:47:00 +0000

Ingredients:

Sabudana - 1/4 kg
Potato - 3
Brinjal - 2
Tomato - 2
Cauliflower - 1 ( small)
Pulav masala - 2 tspns
Cumin seeds - 1 tsnp
Onion - 1
Green chilies - 4
Cashew nuts and Ground nut - 1/2 cup
Vanaspati - 3 tbspns
Salt - to taste

Method:

Fry sabudana in a pan for two minutes .
Add 1 cup of water and cover with a lid.
Keep on fire for five minutes.
Cut all the above veggies , boil them and keep aside.
Heat vanaspati in a pan and add cashew nuts, peanuts, cumin seeds , chopped green chilies, ginger/garlic paste and onions.
Saute for one minute, add boiled veggies and let cook for two minutes.
Add sabudana , pulav masala and salt to taste
Mix well. Cover and keep on low fire for two minutes.
Sbudana pulav is ready . Garnish with fresh grated coconut, finely chopped coriander and serve hot with onions and tomato.

Kacchi kele ka wada

noreply@blogger.com (chatpat indian recipes) — Thu, 23 Jun 2011 12:27:00 +0000

Ingredients :

Raw banana - 5
Besan - 1 cup
Cumin seeds - 1 tspn
Onion - 1 (big)
Green chilies - 5
Ginger/ garlic paste - 1 tbspn
Oil ( for deep frying)
Curry leaves
Coriander leaves
Salt - as per taste

Method :

Cut raw banana into two pieces lengthwise.
Boil some water for ten minutes by adding half spoon salt to it. Add the banana to this boiling water.
Then mash the cooked bananas.
Meanwhile boil oil in a pan.
Add finely chopped onion ,chopped green chilies, ginger/garlic paste, cumin seeds ( jeera ) , besan curry leaves,salt to taste and coriander to the mashed banana.
Mix this well.
Take small portions of this mixture, flaten to make wadas.
Fry the wadas in the oil until brown.

The Kacchi kele ka wada is ready. Serve hot with coconut chutney for best taste.