Ingredients;
Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste
For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut length wise)
Grated Coconut – 1 Tbsp
Cilantro (Coriander) – chopped for garnishing
Method:
In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
Add Water and blend the mixture to a smooth (lump-free) paste.
Cook uncovered in the microwave for 1 1/2 minutes.
Remove from microwave and stir to break up any lumps.
Microwave again for 1 1/2 minutes and stir again.
Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.
Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.)
Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
Let the batter rest for 5 minutes and allow it to solidify.
With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
Repeat rolling and placing rolls on a platter.
Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
Heat Oil in a small skillet.
Add Mustard Seeds, allow them to pop.
Add Asofoetida, Green Chilies and switch off heat.
Sprinkle seasoning over the Khandvi.
Serve at room temperature.
Thursday, March 18, 2010
7 Layer Dip
Ingredients:
Refried Beans – 2 cans
Guacamole (Receipe given below or simply get Mix packet which is easily available in market)
Sour Cream mixed with a little Taco Seasoning
Shredded Cheese
chopped Tomatoes
sliced Black Olives
chopped Green (Spring) Onions
Optional Ingredients:
Pickled Jalapenos – sliced (layer after cheese)
Salsa – (layer after beans)
Procedure:
Layer each ingredient (in the order provided) in a deep serving platter. Cover with plastic wrap and chill for 1-2 hours minimum. Can be made one day in advance.
To Prepare Gaucomole :
Avocados – 2
Tomatoes – 1/4 medium, chopped
Onions – 1/4 small, chopped
Jalapeños/Serranos – to taste, chopped
Cilantro – 5-6 sprigs, chopped
Roasted Cumin Powder – 1/4 tsp
Salt – to taste
Black Pepper – to taste
Lime Juice -taste
Procedure:
1. Cut and peel the Avocados and take the flesh out in a bowl.
2. With a fork mash it up a little, be careful not to overdo it. It needs to have a little texture.
3. Add in the following: Tomatoes, Onions, Jalapeños, Cilantro.
4. Squeeze some Lime Juice into it and mix.
5. Add in Roasted Cumin Powder, Salt and Black Pepper and mix well.
6. Chill and serve as a dip with some chips or as an accompaniment to a Mexican meal.
Refried Beans – 2 cans
Guacamole (Receipe given below or simply get Mix packet which is easily available in market)
Sour Cream mixed with a little Taco Seasoning
Shredded Cheese
chopped Tomatoes
sliced Black Olives
chopped Green (Spring) Onions
Optional Ingredients:
Pickled Jalapenos – sliced (layer after cheese)
Salsa – (layer after beans)
Procedure:
Layer each ingredient (in the order provided) in a deep serving platter. Cover with plastic wrap and chill for 1-2 hours minimum. Can be made one day in advance.
To Prepare Gaucomole :
Avocados – 2
Tomatoes – 1/4 medium, chopped
Onions – 1/4 small, chopped
Jalapeños/Serranos – to taste, chopped
Cilantro – 5-6 sprigs, chopped
Roasted Cumin Powder – 1/4 tsp
Salt – to taste
Black Pepper – to taste
Lime Juice -taste
Procedure:
1. Cut and peel the Avocados and take the flesh out in a bowl.
2. With a fork mash it up a little, be careful not to overdo it. It needs to have a little texture.
3. Add in the following: Tomatoes, Onions, Jalapeños, Cilantro.
4. Squeeze some Lime Juice into it and mix.
5. Add in Roasted Cumin Powder, Salt and Black Pepper and mix well.
6. Chill and serve as a dip with some chips or as an accompaniment to a Mexican meal.
Vegetable Quesedilla
Ingredients:
Oil – for sauteing vegetables
Green (Spring) Onions
Tomatoes – diced
Bell Pepper – diced
Green Chilies – finely chopped
Spinach – chopped
Salt – to taste
Garlic Powder – to taste
Red Chili Flakes – to taste
Flour Tortillas
shredded Cheese
Oil – for pan frying
Procedure:
Use as much or as little of the vegetables as you prefer.
Heat Oil in a non-stick pan.
Add all of the vegetables and saute for 1-2 minutes.
Add Salt, Garlic Powder and Red Chili Flakes.
Continue cooking until most of the juices dry up. Keep mixture aside.
Heat Oil in a non-stick skillet
Place one flour tortilla over the oil and immediately flip over.
Cook until light golden brown.
Flip over and spread cheese over the tortilla.
Spread vegetable mixture over the cheese.
Cover with another tortilla.
Spread a little oil over the top of second tortilla and flip over.
Cook until tortilla is light golden brown and cheese is melted.
Cut into quarters and serve hot with salsa, sour cream or Ketchup.
Oil – for sauteing vegetables
Green (Spring) Onions
Tomatoes – diced
Bell Pepper – diced
Green Chilies – finely chopped
Spinach – chopped
Salt – to taste
Garlic Powder – to taste
Red Chili Flakes – to taste
Flour Tortillas
shredded Cheese
Oil – for pan frying
Procedure:
Use as much or as little of the vegetables as you prefer.
Heat Oil in a non-stick pan.
Add all of the vegetables and saute for 1-2 minutes.
Add Salt, Garlic Powder and Red Chili Flakes.
Continue cooking until most of the juices dry up. Keep mixture aside.
Heat Oil in a non-stick skillet
Place one flour tortilla over the oil and immediately flip over.
Cook until light golden brown.
Flip over and spread cheese over the tortilla.
Spread vegetable mixture over the cheese.
Cover with another tortilla.
Spread a little oil over the top of second tortilla and flip over.
Cook until tortilla is light golden brown and cheese is melted.
Cut into quarters and serve hot with salsa, sour cream or Ketchup.
Falooda Icecream
Ingredients:
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Peda
Ingredients:
2 cups of ricotta cheese
3 tbsp of condensed milk
1tbsp milk powder
½ tsp all purpose flour
3 to 4 tbsp of sugar
Preparation:
1. Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
2. With mild heat keep stirring it all the time.
3. Remove from the heat when the mixture leaves the sides of the pan.
4. When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
2 cups of ricotta cheese
3 tbsp of condensed milk
1tbsp milk powder
½ tsp all purpose flour
3 to 4 tbsp of sugar
Preparation:
1. Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
2. With mild heat keep stirring it all the time.
3. Remove from the heat when the mixture leaves the sides of the pan.
4. When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
Rasgulla Pudding
Ingredients:
Vanilla ice cream 1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)
Method-
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted vanilla ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.
Vanilla ice cream 1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)
Method-
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted vanilla ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.
Radish ( Muli ) ka Paratha
Ingredients:
White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Procedure:
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
Coat dough with few drops of Oil, cover and set aside for 15 minutes.
Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
Squeeze out and discard all of the water from the Radish.
Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
Roll out one dough ball into a small disc using dry flour to prevent sticking.
Place one portion of Radish mixture in the center of the disc.
Wrap the dough around the Radish mixture to form a ball.
Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
When bubbles appear, flip the paratha over.
Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
Serve paratha hot with pickle, yogurt or butter.
White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Procedure:
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
Coat dough with few drops of Oil, cover and set aside for 15 minutes.
Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
Squeeze out and discard all of the water from the Radish.
Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
Roll out one dough ball into a small disc using dry flour to prevent sticking.
Place one portion of Radish mixture in the center of the disc.
Wrap the dough around the Radish mixture to form a ball.
Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
When bubbles appear, flip the paratha over.
Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
Serve paratha hot with pickle, yogurt or butter.
Paneer Paratha
Ingredients:
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
Paneer – 14 oz, grated
Salt – to taste
Chaat Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
Method:
1. Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
2. Add warm water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
4. To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
5. Divide dough and paneer mixture into 8 portions.
6. Using a little dry flour, roll out one dough ball into a small disc.
7. Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
8. Pinch the dough at the top to seal the ball.
9. Flatten the stuffed dough and dip into dry flour to coat all sides.
10. Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
11. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
12. Flip the paratha over and cook for 30 secs.
13. Drizzle a little Oil on the paratha and spread to coat evenly.
14. Flip the paratha over and press gently with a spatula.
15. Lightly drizzle Oil on this side and spread to coat evenly.
16. Flip paratha over and again press gently.
17. Cook paratha until the appearance of raw dough is gone.
18. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
19. Serve hot with yogurt/curd, raita or pickle.
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
Paneer – 14 oz, grated
Salt – to taste
Chaat Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
Method:
1. Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
2. Add warm water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
4. To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
5. Divide dough and paneer mixture into 8 portions.
6. Using a little dry flour, roll out one dough ball into a small disc.
7. Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
8. Pinch the dough at the top to seal the ball.
9. Flatten the stuffed dough and dip into dry flour to coat all sides.
10. Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
11. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
12. Flip the paratha over and cook for 30 secs.
13. Drizzle a little Oil on the paratha and spread to coat evenly.
14. Flip the paratha over and press gently with a spatula.
15. Lightly drizzle Oil on this side and spread to coat evenly.
16. Flip paratha over and again press gently.
17. Cook paratha until the appearance of raw dough is gone.
18. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
19. Serve hot with yogurt/curd, raita or pickle.
Rice Flour Dosa
INGREDIENTS :
1 1/2 Cup Rice , 1 Cup Urad dal ,
Salt to Taste , Oil
(TIP : Rice and Urad dal should be used in the proportion of 1.5 : 1)
PROCEDURE :
Soak Rice and Urad Dal in seperate containers overnight (Approx 12 hrs).
Blend the rice and urad dal seperately to form a mixture to get the right consistency.
(Tip : Do not add to much water while blending). Add salt to taste. Mix well . Place a huge piece of onion (about 1/4 onion) at the bottom of the mixture.
Let the mixture sit for approx 8 hrs in a warm place . Let it rise by itself .
Once the mixture is fluffy enough . Make dosa.
Dosa can be served with Chutney , Sambhar , Masala (Aloo Sabji)
1 1/2 Cup Rice , 1 Cup Urad dal ,
Salt to Taste , Oil
(TIP : Rice and Urad dal should be used in the proportion of 1.5 : 1)
PROCEDURE :
Soak Rice and Urad Dal in seperate containers overnight (Approx 12 hrs).
Blend the rice and urad dal seperately to form a mixture to get the right consistency.
(Tip : Do not add to much water while blending). Add salt to taste. Mix well . Place a huge piece of onion (about 1/4 onion) at the bottom of the mixture.
Let the mixture sit for approx 8 hrs in a warm place . Let it rise by itself .
Once the mixture is fluffy enough . Make dosa.
Dosa can be served with Chutney , Sambhar , Masala (Aloo Sabji)
Medu Vada
Ingredients :
1 cup Urad Dal
Salt to taste
Black pepper powder
Oil to fry.
Procedure :
Soak 1 cup Urad Dal overnight (Minimum 8 hrs). Grind it in a mixer to form fine paste.
Add salt to taste and 1 pinch of crushed black pepper .
Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.
Medu Vada is ready to serve. Tastes best with Green Chutney.
1 cup Urad Dal
Salt to taste
Black pepper powder
Oil to fry.
Procedure :
Soak 1 cup Urad Dal overnight (Minimum 8 hrs). Grind it in a mixer to form fine paste.
Add salt to taste and 1 pinch of crushed black pepper .
Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.
Medu Vada is ready to serve. Tastes best with Green Chutney.
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