indian
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This shows you the differences between two versions of the page.
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indian [2012/04/27 15:18] k2patel [Rajashthani Papad Ki Sabji] |
indian [2020/08/10 02:35] |
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| - | ===== Dhansak ===== | ||
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| - | == INGREDIENTS: == | ||
| - | * Tovar washed 100gm | ||
| - | * cup Red Gram (split) | ||
| - | * Masoor dal washed 75 gm | ||
| - | * Ghee 30 gm | ||
| - | * Chopped onion 150 gm | ||
| - | * Ginger garlic paste 2tbsp | ||
| - | * Red pumpkin peeled & diced 100gm | ||
| - | * Brinjal peeled & diced 100 gm | ||
| - | * Potatoes diced 100 gm | ||
| - | * Sweet potatoes diced 50 gm | ||
| - | * Fenugreek leaves chopped/spinach 30 gm | ||
| - | * Coriander leaves chopped 30 gm | ||
| - | * Tomatoes chopped 200gm | ||
| - | * Pepper corn 8 nos | ||
| - | * Green chilli chopped 2-3 nos | ||
| - | * Red chilli powder 1tsp | ||
| - | * Turmeric powder 1/2 tsp | ||
| - | * Cumin powder 1/2 tsp | ||
| - | * Dhania powder 1/2 tsp | ||
| - | * Water 1.5lit | ||
| - | * Tamarind pulp 30 gm | ||
| - | |||
| - | == Dhansak masala (grind to paste ) == | ||
| - | |||
| - | * Garlic 2 pod | ||
| - | * Ginger 60 gm | ||
| - | * Kashmiri dry chilli 6 nos | ||
| - | * Cumin 1tsp | ||
| - | * Coriander 1 tsp | ||
| - | * Cinnamon stick 1stick | ||
| - | * Cardamom 2 nos | ||
| - | * Cloves 3 nos | ||
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| - | == Garnish == | ||
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| - | * Brown onion slices 1 no | ||
| - | * Chopped coriander 10 gm | ||
| - | * Slit green chilli 2no | ||
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| - | == PROCEDURE: == | ||
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| - | * 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. | ||
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| - | ===== Falooda ===== | ||
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| - | == INGREDIENTS: == | ||
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| - | <code text> | ||
| - | 3 bottles milk (1 1/2 litres) | ||
| - | 200g sugar (1 cup less 1 desert spoon) | ||
| - | 5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water | ||
| - | 3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water | ||
| - | 1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired | ||
| - | </code> | ||
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| - | == PROCEDURE: == | ||
| - | <code text> | ||
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| - | - 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. | ||
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| - | </code> | ||
| - | ===== Goda Masala ===== | ||
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| - | == INGREDIENTS: == | ||
| - | <code text> | ||
| - | 500gms (8 C) coriander seeds | ||
| - | 125gms (1C) cumin seeds | ||
| - | 125gms (3 C) grated dried coconut | ||
| - | 125gms (1C) sesame seeds | ||
| - | 30gms (1/4 C) shah jeera | ||
| - | 30gms (1/5 C) cloves | ||
| - | 30gms (1/3 C) black cardamom | ||
| - | 30gms (about 20) tejpatta | ||
| - | 30gms (3/4 C) dagad phool | ||
| - | </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 === | ||
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| - | * 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. | ||
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| - | ===== 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 === | ||
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| - | * 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. | ||
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indian.txt ยท Last modified: 2020/08/10 02:35 (external edit)
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