ONE OF FAMOUS DISH ESPECIALLY FOR FESIVALS
INGREDIENTS
DAAL URAD- 2 CUPS
DAAL MOONG- 1 CUP
OIL FOR FRYING
CURD( DAHI)- HALF KG
SOAK DAAL ( LINTELS) FOR THREE HOURS AND GRIND IT IN GRINDER
HEAT OIL IN DEEP PAN AND MAKE BRE BY PUTTING DAAL MIXER BY SPOON .
TAKE HOT WATER AND SOAK BARE IN IT AND TAKE OUT AFTER 5 MINUTES , REMOVE WATER BY GENTLY PRESSIBG EASCH BARE BALL BY HAND POUR IT IN CURD.
SERVE WITH CHATNY , SALT , PEPPER
Thursday, 18 September 2008
Tuesday, 18 March 2008
GAJAR KA MURABBA
GAJAR KA MURABBA <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Ingredients
Gajar 2-1/2Kg of size 2-21/2 inch
Sugar 1/2 Kg
Butter Plain ¼ Kg
Cardamom 6-8 Nos.
Preparation
Peel washed gajar and cut into two pieces , pressure cook for 15 minutes adding ¼ glass of water.
Take butter in deep non sticky pan heat butter and add cardamom , transfer boiled gajar in it and add sugar and keep on low flame for 30 minutes.
Serve hot WITH CREAME CAN BE preserved in fridge up-to two weeks.
Rich in vitamin A
Thursday, 21 February 2008
lal mirch achar
INGREDIENTS
LAL ACHARI MIRCH - 10 NOS
SALT , HALDI , RAEE ( SARSOON ) , SAUNF , LAL MIRCH , DHANIA , ZEERA , METHI , KALONJI , AAM CHHOR POWDER , AJWAIN - ONE SPOON EACH ( PUT IN PAN ON LOW FLAME TILL LIGHT BROWN ) GRIND IN MIXER )
TAKE OIL IN PAN ADD MIXER PUT ON LOW FLAME FOR 5-6 MINUTES
FILL THIS MIXTURE IN MIRH AND SHALLOW FRY AND KEEP IN FRIDGE FOR ONE WEEK BEFORE USE.
Sunday, 6 January 2008
Garlic Pickle
Garlic Pickle -Lehsan Achar
Ingredients
Garlic (peeled) 1/2 Kg
Ginger 1/4 Kg
Oil 1/4 Kg
Salt -1service spoon , sugar- 2 tea spoon , chilli podwder - 2 spoon ,
mustard powder , fenegreek( methi dana) powder , black seed (kalonji) powder , saunf , termaric ( haldi) powder -2 spoon each ,
Heat mustarad oil on high and let it cool till warm add all ingredients mix well and heat on low flame 3-4 minutes and transfer in glass bottle and keep in sun light for one week
this will be ready to eat after two weeks.
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