Sarita's Kitchen

2012-01-10T17:09:00.001-08:00

Sev And Tomato Ki Subzi

2011-04-05T06:04:00.000-07:00

Ingredients:-

1,1/2 besan ki sev

1 large onion chopped

4 tomato chopped

1tbsp ginger garlic paste

2 green chillies chopped

1tbsp chopped green coriander

1/4tsp turmeric powder

1/2tsp red chili powder

1/2tsp cumin seeds(jeera)

1/4tsp sugar

Salt to taste

1tsp malai

1tbsp tomato sauce

PROCEDURE:-

Heat oil in a pan add cumin seeds when seeds splutter add onion and sauté until it becomes transparent, then add green chili, ginger garlic paste, tomato sauce and tomato mix well. Cover by lid until the tomatoes becomes soft. Then add red chili powder, turmeric powder and salt stir well then add two cup of water mix well add sugar and boil it after 2-3 boiling mix malai in it and add sev. Flame off. Cover by lid for 2-3 minutes. Garnish with coriander. Serve hot.

Gatte Ki Subzi

2011-04-04T09:34:00.000-07:00

Ingredients for gatte:-

1 cup besan

1tbsp oil

1/4tsp red chili powder

1/4tsp turmeric powder

1/4tsp oregano(ajwain)

Pinch of hing

Salt to taste

Ingredients for sabji

1 onion chopped

1 tomato chopped

2 green chillies chopped

1/4tsp red chili powder

1/4tsp turmeric powder

Pinch of garam masala

Pinch of mango powder

1/4tsp jeera

Salt to taste

1tbsp chopped green coriander

Oil for frying

PROCEDURE:-

Mix all ingredients of gatte and kneed hard dough with little water as required. Divide dough into equal balls and roll into cylindrical shape approximate 3-4 inch long with the rub little oil on your palm. Take a kadai pour 3 cup of water and boil it then put all roll of gatte in boiling water. When the gatte start floating on the surface of water, after 2 minute take out from water. Keep aside for 3-4 minutes

Roll of gatte cut into size of gatte and deep fry them keep aside. Heat oil in a kadai add oregano, green chillies, onion and tomato sauté for 3-4 minutes add gatte, red chili powder and salt sauté for 2 minutes. Sprinkle garam masala and mango powder mix well. Garnish with coriander. Serve hot.

Cabbage With Chana Dal

2011-04-02T06:38:00.000-07:00

Ingredients:-

2 cup chopped cabbage

½ cup chana dal, soaked in water for one hour

1 large onion chopped

2 green chillies chopped

1 large tomato chopped

1 inch piece of ginger grated

1tbsp chopped coriander

1tsp cumin seeds ( jeera)

Salt to taste

1/2tsp turmeric powder

1/2tsp red chilli powder

1tbsp oil

PROCEDUR:-

Heat oil in a kadai add jeera when jeera crackle add green chili and onion sauté until onion becomes transparent add ginger and tomato sauté for 2 or 3 minutes add soaked chana dal , chopped cabbage ,salt , haldi and red chili powder mix well and cover by lid on low flame when dal and cabbage becomes soft fry for 2 minutes. Garnish with coriander. Serve hot.

Paneer Paratha

2011-03-24T10:48:00.000-07:00

Ingredients:-

For dough:-

200gms wheat flour

1 cup milk

Salt to taste

For Stuffing:-

200gms grated paneer

2 boiled potatoes peel and mashed

Salt to taste

½ tsp red chilli powder

1 pinch of garam masala

1 pinch of mango powder

1 tbsp finely chopped green coriander

For frying:-

Ghee

PROCEDURE:-

For dough:-

Wheat and salt mix together and knead soft dough with milk and water and keep aside for 10-15 mins. Divide dough in equal lemon sized balls.

For stuffing:-

All ingredients mix together to make stuffing. Stuffing divide in equal lemon sized balls.

For paratha:-

Take a ball of dough and stuff with stuffing ball and close the dough ball. Roll this stuffed dough ball by roll pin in shape of paratha. Heat griddle (tawa) and fry paratha on it by applying ghee until it becomes golden brown and crispy. Serve hot with curd and pickle.

Besani Yellow Chilli

2011-03-24T05:01:00.000-07:00

Ingredients:-

8 yellow chillies chopped

1 cup gram flour (besan)

1 tsp saunf

Salt to taste

1 tsp lemon juice

1 tsp sugar

1 cup water

2 tbsp oil

1 tbsp chopped green coriander

1 tbsp grated fresh coconut

PROCEDURE:-

Heat oil in a pan, add half tsp saunf then add besan and fry until it becomes light brown. Keep aside. Take a kadai, add 1 tbsp oil heat it, add saunf, chopped chillies and salt, mix well and cover by lid on low flame. When it becomes soft mix besan, salt and sugar stir well. Now, sprinkle water and lemon juice on it. Mix well. Then again cover by lid for 2-3 mins. Garnish with chopped coriander and fresh coconut. Serve hot with puri or paratha.

Aloo Chat Masala

2011-03-23T22:29:00.000-07:00

Ingredients:-

4 medium sized potatoes

1 tsp oil

1 tbsp chat masala

Salt to taste

1 tsp lemon juice (optional)

2 tbsp chopped green coriander

PROCEDURE:-

Peel and wash potatoes and cut into long slices. Take a microwave safe bowl and mix oil and salt in apotatoes slices. And microwave for 6-7 minutes with lid. Mix chat masala, lemon juice and green coriander. Serve hot.

Kalmi Vade

2011-03-22T01:44:00.000-07:00

Ingredients:-

2 cup chana dal

1 large onion finely chopped( optional)

6 green chillies

1 inch piece of ginger

1/2 cup chopped green coriander

Salt to taste

1 tsp red chilli powder

2 tsp saunf

1 tbsp besan

Oil for deep frying

PROCEDURE:-

Chana dal soaked with water over night or 4-5 hours. Grind the chana dal with green chilli and ginger without water to make a thick paste not thin and smooth. Onion, coriander, red chilli powder, saunf and besan mix with the paste of chana dal. Take a portion of the mixture on palm and flattened slightly to make vada. Deep fry all vade on medium flame in hot oil. Half fry these vade and take out from oil and keep aside. After 10 minute when they becomes cool cut into 2 or 3 parts like fingers and again fry until they becomes golden brown and crispy. Serve hot with green chutney and tea.

Ajwain Ki Puri

2011-03-17T05:00:00.000-07:00

Ingredients:-

2 cup wheat flour

1 cup milk

Salt to taste

1 tbsp oregano( ajwain)

Ghee or oil for deep frying

PROCEDURE:-

Salt and oregano mix with wheat flour and add milk and knead the dough with water. Dough should be hard. Keep aside for ten minutes. Apply one tsp oil into dough. Divide dough in small lemon size balls and roll by roll pin in shape of puri. Take a kadai heat oil in it and deep fry puri until becomes light pink or light brown. Serve hot with aloo ki sabji and pickles.

Dahi Ke Aloo

2011-03-17T04:43:00.000-07:00

Ingredients:-

8 boiled potatos

1 cup yogurd( curd) blended with one cup water

1tsp cumin seeds( jeera)

Pinch of asafetida( hing)

1/2tsp red chili powder

1/2tsp coriander powder

1/2tsp turmeric powder( haldi)

Pinch of garam masala

4 green chilies finely chopped

1 inch piece of ginger grated

Salt to taste

2tbsp ghee

2tbsp chopped green coriander

PROCEDURE:-

Peel the boiled potatoes and break the potatoes by hand. Take a kadai heat ghee and add jeera and hing. When jeera crackled add green chili and ginger. Saute for 2 minutes then add potatoes, red chili powder, turmeric powder, coriander powder and salt. Saute for 2 or 3 minutes add two cup of water and boil it. After boiling add blended curd slowly, stir continuously. After 5-6 boil sprinkle garam masala mix well. Garnish with coriander.

Bread Ke Dahi Vada

2011-03-17T04:17:00.000-07:00

Ingredients:-

8 bread slices

1/2 cup chopped dry fruits mix with 1tbsp raisins

2 cup blended fresh curd with salt

2 tbsp pamarind chutney

1/2 tsp red chili powder

1 tsp roasted jeera powder

Oil for deep frying

1 bowl salted hot water

PROCEDURE:-

Cut the size of bread. Take the bread slices one by one and soaked them in water. Squeeze for drain extra water peel the mixture of dry fruits in squeeze bread slice and fold in shape of flat tikkis. Prepare other bread slices in same procedure. Deep fry these in hot oil until they become golden brown. These fried vada soaked in hot salted water for minimum half hour. Squeeze vada in palm to drain out of water and deep in fresh curd and take out and place in serving dish and covered with curd. Garnish with pamarind chutney and sprinkle red chilli powder and roasted jeera powder. Serve it.

Fried Gobhi

2011-03-17T04:14:00.001-07:00

Ingredients:-

2 cup florets of cauliflower

1 large potato peel and cut into fingers

2 green chillies chopped finely

1 large onion chopped

1 large tomato chopped

1 inch piece of ginger grated

Salt to taste

1 tsp cumin seeds(jeera)

1/2 tsp red chili powder

1/2 tsp coriander powder

Pinch of garam masala

1 tbsp chopped green coriander

Oil for deep frying

PROCEDURE:-

Deep fry florets of cauliflower and potatoes untill they becomes soft and light brown. Take a pan heat oil and add jeera when jeera crackles, add green chilli and ginger and onion sauté for 3 minutes then add tomato and sauté for 3 or 4 minutes then add salt and red chili powder and fried gobhi and potatoes mix well and sauté for 2 or 3 minutes. Sprinkle garam masala and coriander powder mix well and flame off. Garnish with green coriander. Serve hot.

Shahi Paneer

2011-03-16T02:53:00.001-07:00

Ingredients:-

250gm paneer cut in thin triangle and soaked in boiled water

1 tsp grated paneer

4 tomato chopped

2 onion chopped

1 inch piece of ginger grated

2 green chilli chopped

¼ cup beaten fresh curd

1 tbsp malai or cream

½ cup milk

1/2 tsp red chilli powder

Salt to taste

1 tsp cumin seeds( jeera)

2 cardamom
Chopped green coriander

1 tsp tomato sauce

2 tsp ghee

PROCEDURE:-

Heat one tsp ghee in a pan add ginger, onion and green chilli fry untill onion becomes transparent add tomatoes and cook for 5 mints then add curd and cook for 5 mints and add half cup of water. Keep aside for cooling. Blend this mixture till smooth paste take a pan heat ghee and add jeera, cardamom, red chilli powder and tomato sauce. Saute for one minute then add blended paste and milk and add paneer to it. Boil to get thick gravy and add one tbsp malai or cream mix well. Garnish with chopped coriander and grated paneer. Serve hot.

Aloo Paratha

2011-03-11T05:11:00.000-08:00

Ingredients:-

For Dough:-
2 cup wheat flour

1 cup milk

Salt to taste

Water

½ cup wheat flour for rolling

1 tsp oil

For Stuffing:-
5 medium size boiled potatoes

1 tsp finely chopped green coriander

Salt to taste

1/2 tsp red chilli powder

2 pinch of garam masala

1 pinch of mango powder

1 tsp chat masala

Ghee for frying

PROCEDURE:-

Preparation for dough:- Take the flour in a bowl and add salt and mix well then add milk again mix well and kneed a soft dough by add water as required. Dough should be smooth, kneed dough with 1 tsp oil to make smooth. Keep aside for half an hour.

Preparation for stuffing:- Peel and mash the boiled potatoes, mix all ingredients with mashed potatoes except ghee to make a mixture. Divide the mixture in equal lemon size ball

Preparation of paratha:- Divide dough into equal lemon size balls. Roll the dough ball by roll pin into small circle. Put the potato ball in the centre and close the potato ball by the edge of dough circle. And roll in to paratha by roll pin with the help of applying by dry wheat flour ( parothan). Cook on pre heated griddle (tawa) by applying little ghee on medium flame. The paratha should be lightly press by spatula to make it crispy . Paratha should be golden brown on both sides. Serve hot with fresh curd and pickle.

Semolina Burger

2011-03-04T00:50:00.000-08:00

Ingredients:-

For Base:-
1&1/2 cup semolina (rawa)
Salt to taste
½ tsp citric acid
½ tsp sugar
¼ tsp baking soda
½ tsp baking powder

1 tsp oil

For stuffing:
250gm boiled potato
1 tsp bread crumbs
Salt to taste
Pinch of garam masala
Pinch of mango powder
½ tsp red chilli powder
2 onion cut in rings
2 tbsp tomato sauce
2 tbsp green chutney
Oil for frying
1 tbsp mustard seeds

PROCEDURE:-

For base:- All ingredients mix together and make a paste with water, paste should not be more thick, keep aside for 5 minutes. Heat a non stick tawa add 2tsp oil and add little quantity of mustard seeds, drop batter by serving spoon, repeat this procedure on remaining space of tawa. Fry this base on both sides by applying little oil.

For stuffing:- Peel and mash the boiled potatoes. Mashed potatoes mix with bread crumbs, garam masala, salt, mango powder and red chilli powder to make a mixture, now divide this mixture in big lemon sized balls, flattened each balls like tikkies. Heat little oil in a pan, fry these tikkies on medium flame until golden brown and crispy on both sides.

Burger:- Take a base of semolina apply a layer of tomato sauce and other layer of green chutney, then put aloo tikki over it, after that put 2 or 3 rings of onion and spread tomato sauce little bit, now cover by another base. Secondly, roast this semolina burger on non stick tawa on both sides to give a better taste. Your semolina burger is ready. Serve hot.

Singhade Ke Bhajiya

2011-03-02T05:05:00.000-08:00

INGREDIENTS:-

1cup singhade ka atta

1 cup rajgira ka atta

1 large boiled potato crushed

1 cup soaked sabudana

4 green chilies finely chopped

1tsp cumin seeds( jeera)

1tbsp chopped green coriander

Salt to taste

Oil for deep frying

PROCEDURE:-

Mix all ingredients except oil and make a paste with water paste should be not more thick and not more loose. Heat oil for deep frying in a kadai. Make small ball and drop in hot oil and fry until becomes golden brown and crispy. Serve hot with chutney.

Sabudane Ke Bade

2011-03-02T01:35:00.000-08:00

Ingredients:-

1 cup sabudana

4 boiled potato

2 tbsp roasted and crushed peanuts

4 green chilies finely chopped

Salt to taste 'or' (upvas ka namak)

1/4 tsp black pepper powder

Pinch of mango powder

1 tbsp chopped green coriander

Oil for deep frying

PROCEDURE:-

Wash sabudana and soaked with little water over night. Peel and mash potatoes. Mix all ingredients with sabudana and mashed potatoes except oil, to make a mixture. This mixture divide in big lemon sized balls. These balls flattened by both palms like bade. Heat oil in a kadai and deep fry these bade on high flame until they becomes golden brown and crispy on both sides. Only 3 or 4 bade deep fry once in a time in very hot oil. Serve hot with any chutney or fresh curd in upvas.

Halwa of Sweet Potato

2011-03-01T22:36:00.000-08:00

FOR UPWAS

Ingredients:-

1/2kg boiled sweet potato

2 tbsp pure ghee

1/2 cup sugar or to taste

1/2 tsp green cardamom powder

1 tbsp raisins

1 tbsp chopped dry fruits

PROCEDURE:-

Peel and mash sweet potatoes. Heat ghee in a pan and fry mashed sweet potatoes. Saute for five minutes until ghee becomes separate. Add sugar and saute for 3 to 4 minutes or until sugar mix properly. Add cardamom powder and chopped dry fruits. Serve hot.

Paneer sandwich

2011-02-23T23:46:00.000-08:00

Ingredients:-

8 bread slices

½ cup grated paneer

1 large onion chopped

1 tomato chopped

1tbsp green coriander chopped

2 green chillies chopped

1 piece of ginger grated

Salt to taste

½ tsp red chilli powder

1 pinch of garam masala

1 pinch of mango powder

1 tbsp tomato sauce

Ghee or butter

PROCEDURE:-

Mix all ingredients except bread and butter. Take a bread slice put some mixture of paneer on it and cover it with other bread slice. Apply butter on outer side of both bread slice. Toast this sandwich in a sandwich toaster or non stick tawa until the bread become brown and crispy. Serve hot with tomato sauce and tea or coffee.

Rajasthani Chat

2011-02-23T23:22:00.000-08:00

Ingredients:-

½ cup boiled sprouted moong

½ cup boiled sprouted month

½ cup boiled black chana

½ cup boiled kabuli chana (chole)

½ cup boiled peanuts

½ cup fried small cubes of paneer

2 tomatoes chopped finely

1 large onion chopped finely

1 cup fresh anardane

1tbsp lemon juice

1 cup besan ki sev

½ cup chopped green coriander

PROCEDURE:-

All ingredients mix together except sev and coriander and anardana. Garnish with coriander, sev and anardana. Serve it.

Aloo ki chat

2011-02-23T01:04:00.000-08:00

Ingredients:-

6 boiled potatoes

Oil for deep frying

Salt to taste

1 tbsp green chutney

1 tbsp tamarind chutney

2 tsp chat masala

1 onion chopped (optioal)

1 tomato chopped

Chopped coriander

1 tsp roasted jeera powder

1 cup besan ki sev

PROCEDURE:-

Peel boiled potatoes cut in cubes and deep fry until golden brown. Mix all ingredients with fried potatoes and garnish with green coriander and besan ki sev. Serve it.

Aloo mutter ke patties

2011-02-23T00:06:00.000-08:00

Ingredients:-

½ kg boiled potatoes

2 bread slice crushed
Salt to taste

1 cup boiled green peas

½ cup chopped coriander

1 tbsp raisins

1 pinch of garam masala

1 pinch of mango powder

2 green chillies finely chopped

Oil for deep frying

PROCEDURE:-

For covering:- Peel and grate the potatoes and mix with crushed bread and salt. Mash it to make a smooth dough. Then make lemon sized balls keep aside.

For stuffing:- Boiled peas, coriander, green chillies, salt, raisins, garam masala powder and mango powder mix together to make stuffing and make small sized balls.

Take potato ball and stuff it with the stuffing and make round like big lemon Heat oil in a kadai on high flame. Deep fry these patties untill golden brown. Serve hot with green chutney and sauce.

Note:- Deep fry two or three patties once in a time on high flame. Oil must be very hot.

Tomato Pickle

2011-02-22T22:33:00.000-08:00

Ingredients:-

1 kg tomato chopped cubes

150gm tamarind( imlee)

½ litre refined oil

Salt to taste

1/2 tsp red chilli powder

1 tsp curry leaves

2 bay leaves

6 dry red chilli

6 cloves of garlic

2 inch piece of ginger

1 lemon

1/2tsp sodium benzoate

1/4tsp glacial acitic acid

PROCEDURE:-

Take a pan heat oil and deep fry chopped tomatoes. When tomatoes cooked take out tomatoes from oil, keep aside. Tamarind, garlic and ginger mix together and grind it with lime juice to make a paste. Take a pan heat remaining oil for tempering add curry leaves, bay leaves, red chili sauté for one minute then add red chilli powder and paste of ginger garlic and tamarind saute until oil separate. Then add fried tomatoes and salt cook for 2 or 3 minutes then add sodium benzoate and glacial acitic acid mix well. Cool it and pour in a air tight jar.

Baked Pasta (Macroni)

2011-02-16T09:54:00.000-08:00

Ingredients:-

250gm boiled pasta

3tsp maida

4 cup of milk

2 cup of grated cheese

1 cup bread crumbs

Salt to taste

Black pepper powder to taste

1tsp sugar

3tsp butter or ghee

2 cup chopped vegetable (green peas, onion, capsicum and carrot)

1tsp mayonnaise sauce( optional)

PROCEDURE:-

Heat one tsp ghee in a pan and add all vegetables and sauté untill it becomes soft. Keep aside. Heat one tsp ghee in a pan and add maida, salt and black pepper sauté for one minute then add hot milk gradually and stir it cook for 3-4 minute stir continuously and add one cup of cheese and sugar then add boiled pasta and vegetables mix well. Take a ovenproof dish grease with butter pour the mixture in dish spread remaining cheese over the pasta and sprinkle bread crumbs over it. Bake it at 250 degree C for 20 minute. Serve hot.

Greenpeas with Tomato

2011-01-24T00:09:00.000-08:00

Ingredients:-

2 cup greenpeas

3 tomato chopped

1 large onion chopped

1 piece of ginger grated

1 tsp jeera

1/2 tsp red chilli powder

1/2 tsp haldi powder

Pinch of garam masala

1/4 tsp sugar

Salt to taste

1 tbsp oil

Chopped coriander

PROCEDURE:-

Take a pan heat oil add jeera when jeera crackle add green chilli and cook for one minute add onion cook until onion becomes transparent then add chopped tomato and red chilli powder, turmeric powder and ginger cook for 3 or 4 minutes until oil becomes separate add greenpeas and salt and 1/4cup of water, cover by lid and cook on low flame until peas becomes soft, stir time by time. Add garam masala and garnish with coriander. Serve hot.