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--- indian [2009/03/06 17:01] – k2patel
+++ indian [2020/08/10 02:35] (current) – external edit 127.0.0.1
@@ Line 1: / Line 1: @@
-=== Dhansak ===
+===== Dhansak =====
-----
 == INGREDIENTS: ==
-<code text>
+  * Tovar washed 100gm
-Tovar washed 100gm
+  * cup Red Gram (split)
-cup Red Gram (split)
+  * Masoor dal washed 75 gm
-Masoor dal washed 75 gm
+  * Ghee 30 gm
-Ghee 30 gm
+  * Chopped onion 150 gm
-Chopped onion 150 gm
+  * Ginger garlic paste 2tbsp
-Ginger garlic paste 2tbsp
+  * Red pumpkin peeled & diced 100gm
-Red pumpkin peeled & diced 100gm
+  * Brinjal peeled & diced 100 gm
-Brinjal peeled & diced 100 gm
+  * Potatoes diced 100 gm
-Potatoes diced 100 gm
+  * Sweet potatoes diced 50 gm
-Sweet potatoes diced 50 gm
+  * Fenugreek leaves chopped/spinach 30 gm
-Fenugreek leaves chopped/spinach 30 gm
+  * Coriander leaves chopped 30 gm
-Coriander leaves chopped 30 gm
+  * Tomatoes chopped 200gm
-Tomatoes chopped 200gm
+  * Pepper corn 8 nos
-Pepper corn 8 nos
+  * Green chilli chopped 2-3 nos
-Green chilli chopped 2-3 nos
+  * Red chilli powder 1tsp
-Red chilli powder 1tsp
+  * Turmeric powder 1/2 tsp
-Turmeric powder 1/2 tsp
+  * Cumin powder 1/2 tsp
-Cumin powder 1/2 tsp
+  * Dhania powder 1/2 tsp
-Dhania powder 1/2 tsp
+  * Water 1.5lit
-Water 1.5lit
+  * Tamarind pulp 30 gm
-Tamarind pulp 30 gm
 == Dhansak masala (grind to paste ) ==
-Garlic 2 pod
+  * Garlic 2 pod
-Ginger 60 gm
+  * Ginger 60 gm
-Kashmiri dry chilli 6 nos
+  * Kashmiri dry chilli 6 nos
-Cumin 1tsp
+  * Cumin 1tsp
-Coriander 1 tsp
+  * Coriander 1 tsp
-Cinnamon stick 1stick
+  * Cinnamon stick 1stick
-Cardamom 2 nos
+  * Cardamom 2 nos
-Cloves 3 nos
+  * Cloves 3 nos
 == Garnish ==
-Brown onion slices 1 no
+  * Brown onion slices 1 no
-Chopped coriander 10 gm
+  * Chopped coriander 10 gm
-Slit green chilli 2no
+  * Slit green chilli 2no
+== PROCEDURE: ==
+  * Heat 50 gm ghee in cooker, add chopped onions and saute.
+  * Add ginger and garlic paste saute over slow heat for 2 minutes.
+  * Then add both dals and vegetables dices, cook for 10 minute,
+  * Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
+  * Add around 1 1/2 litre of water and pressure-cook till one whistle.
+  * Then simmer and again cook for 15 min
+  * Pass the vege tables &dal through straines/blender.
+  * In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
+  * Add strained dal and tamarind pulp.
+  * Cook for 5 min or correct consistency
+  * Garnish with coriander leaves, slit green chilli and brown sliced onions.
+  * Serve hot with brown rice & kebabs.
+===== Falooda =====
+== INGREDIENTS: ==
+<code text>
+  bottles milk (1 1/2 litres)
+g sugar (1 cup less 1 desert spoon)
+tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water
+table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water
+heaped table spoon cornflour (optional) vanilla ice cream or cream if desired
 </code>
 == PROCEDURE: ==
+<code text>
+  - Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes.
+  - Cool thoroughly.
+  - Mix cornflour  with 1 1/2 cups water and cook on low fire till it begins to look transparent.
+    Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water.
+    stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through.
+    It will fall into the iced water in drops and solidify. After 1/2 hour strain water.
+  - To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring
+    to make pink Falooda) Also add tukmuri seeds and cornflour drops.
+  - Chill in refrigerator.
+  - Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired.
+    Make 8 glasses.
+</code>
+===== Goda Masala =====
+== INGREDIENTS: ==
 <code text>
-- Heat 50 gm ghee in cooker, add chopped onions and saute.
+gms (8 C) coriander seeds
-- Add ginger and garlic paste saute over slow heat for 2 minutes.
+gms (1C) cumin seeds
-- Then add both dals and vegetables dices, cook for 10 minute,
+gms (3 C) grated dried coconut
-- Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
+gms (1C) sesame seeds
-- Add around 1 1/2 litre of water and pressure-cook till one whistle.
+gms (1/4 C) shah jeera
-- Then simmer and again cook for 15 min
+gms (1/5 C) cloves
-- Pass the vege tables &dal through straines/blender.
+gms (1/3 C) black cardamom
-- In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
+gms (about 20) tejpatta
-- Add strained dal and tamarind pulp.
+gms (3/4 C) dagad phool
-- Cook for 5 min or correct consistency
-- Garnish with coriander leaves, slit green chilli and brown sliced onions.
-- Serve hot with brown rice & kebabs.
 </code>
+== PROCEDURE: ==
+<code text>
+Using very little oil in a heavy skillet or pan, on medium heat,
+roast all spices separately till well browned. Grind individually.
+Mix till well combined. Pack pressing into glass jars,
+covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).
+</code>
+===== Gujarati Khaman =====
+=== Ingredients ===
+  * 1 cup rice
+  * 1 cup urad dal
+  * 1 cup yellow moong dal
+  * 3 cups sour buttermilk
+  * 2 green chillies crushed fine
+  * 1/4 tsp - ginger grated fine
+  * 1/2 tsp - soda bicarb
+  * 2 tbsp - oil
+  * 2-3 pinches red chilli powder
+  * 1/2 tbsp - coriander finely chopped
+  * Salt To Taste
+=== Method ===
+  * Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
+  * The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
+  * Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
+  * Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve soda-bi-carb in the oil. Add to butter.
+  * Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
+  * Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
+  * Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
+  * Cut khaman into squares or diamonds and serve hot with coconut chutney.
+===== Rajashthani Papad Ki Sabji  =====
+=== Ingredients ===
+  * 2-3 medium sized papads
+  * 1 tbsp curds
+  * 1/2 tsp chilli powder
+  * 1-2 pinches turmeric
+  * 1-2 pinches asafoetida
+  * 1/4 tsp cumin
+  * 1/4 mustard seeds
+  * 1 tbsp ghee
+  * 1 tsp chopped coriander
+  * Salt To Taste
+  * 1 cup water
+=== Method ===
+  * Crack the papads into 1 inch squares.
+  * Heat ghee in a saucepan, add seeds.
+  * Add asafoetida. Add chilli powder and curds at the same time. Stir till curds brown
+  * Add turmeric, water and salt. Boil.
+  * Add papads and coriander.
+  * Boil for 3-4 minutes.
+  * Serve papad ki sabzi hot with chappatis.