22
Feb 15

Saffron ilayachi srikhand

Ingredients:

  • Curd (yogurt): 1 kg, curd (yogurt} should not be sour
  • Sugar: 250 gm (powder)
  • Green cardamom: 2 teaspoon (powder)
  • Saffron: 1 full pinch

Preparation:

  1. Take a bowl with 1 teaspoon Luke warm milk.
  2. Add crushed saffron in it and Keep aside.
  3. Take a strainer put muslin cloth on it.
  4. Put the strainer on the mixing bowl.
  5. Pour the curd on this strainer, and place this into the refrigerator for 6-8 hours, so that all the liquid from curd gets drained. Now thick curd (hung curd) is ready .keep aside.

Method:

  1. Take mixing bowl, put hung curd into the bowl and Blend/whisk the hung curd.
  2. Add sugar, cardamom powder, saffron and mix well.
  3. Chill this into refrigerator for 2-3 hours.
  4. Now, Saffron ilayachi srikhand is ready to serve.
Saffron ilayachi srikhand

Saffron ilayachi srikhand

 

Saffron ilayachi srikhand

Saffron ilayachi srikhand

The dish is served chilled.


18
Feb 15

Banana flower sabji

Ingredients:

Preparation:

  1. Remove outer red layer of banana flower.
  2. Keep bunch of flower aside.
  3. Remove hard stem from each flower. Cut each bunch very fine pieces.
  4. Remove outer layer of banana till green layer comes.
  5. Put all cutting into a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)

Method:

  1. Cook and boil this banana flower till it become soft. (We can do it in the cooker or microwave)
  2. Strain water with the help of strainer. Keep aside.
  3. Take fry pan. Heat oil. When smoke starts coming, add cumin seed, Kalonji and whole red chili.
  4. Add turmeric powder, coriander powder and chili powder. Add one cup of water immediately.
  5. Add salt and boiled banana flower. After boil, cook another 2-3 minutes on low flame.
  6. When banana flower is done; add wheat flour, ghee and Garam masala.
  7. Mix well. Cook for few seconds. Cover the lid. Serve hot after few minutes.
  8. serve with dost paratha, chapatti or rice.
Banana flower sabji

Banana flower sabji

banana flower

banana flower

 

iscarded banana flower pet

discarded banana flower petal

 

banana flower with flower bunch

banana flower with flower bunch

 

banana flower

banana flower

 

g banana flower into water

cutting banana flower into water

Ingredients

Ingredients

add cumin seed, Kalonji and whole red chili

add cumin seed, Kalonji and whole red chili

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

Add salt and boiled banana flower

Add salt and boiled banana flower

Add salt and boiled banana flower

Add salt and boiled banana flower

Add one cup of water immediately

Add one cup of water immediately

Add one cup of water immediately

Add one cup of water immediately

Add salt and boiled banana flower

Add salt and boiled banana flower

After boil, cook another 2-3 minutes on low flame

After boil, cook another 2-3 minutes on low flame

add wheat flour, ghee and Garam masala

add wheat flour, ghee and Garam masala

Banana flower sabji

Banana flower sabji

Banana flower sabji

Banana flower sabji


15
Feb 15

Golden and crispy Arabi with sliced onion

Ingredients:

Preparation:

  1. Cut green chili into slits, remove seeds.
  2. Cut the onion longitudinally. Keep aside.
  3. Boil the arabi.
  4. Peel off arabi. And press the arabi between both palms, it will deform slightly. Keep aside.
  5. Take mixing bowl, put one tablespoon oil in it.
  6. Add one teaspoon salt, garlic paste, one tablespoon oil and half teaspoon turmeric powder, mix well.

Method:

  1. Add pressed arabi and corn flour, mix properly.
  2. Grill this on maximum temperature. (We can deep fry this on high flame).
  3. Take it out and keep aside.
  4. Take a bowl put chili powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well, masala paste is ready.
  5. Take fry pan, heat oil in it. When it smokes, put Ajwain and sputter it for few seconds.
  6. Add chopped onion and fry till golden brown. (About 5 minutes).
  7. Add the masala paste and stir it. Add green chilly in it. Stir it and fry (keep it stirring otherwise it may burn) till it becomes light brown in color.
  8. Add grilled arabi in it. Cover the lid for 3-4 minutes on lower heat.
  9. Add Garam masala powder and lemon juice. Stir it. Put off the flame.
  10.         Now golden and crispy arabi is ready to serve.
arabi golden and crispy with onion

arabi golden and crispy with onion

fried masalafor arabi

fried masala for arabi

 

pressed arabi

pressed arabi

grilled arabi

grilled arabi

 

serve with chapati or rice.

 


10
Feb 15

Roasted mutton (dry mutton)  

Ingredients:

Preparation:

  1. Clean and wash mutton.
  2. Remove bones.( removed bones can be used for mutton soup or stock)
  3.  Slightly pound, the boneless pieces with wooden hammer.
  4. Clean garlic pods.
  5. Cut onion and tomatoes into small pieces.

Method:

  1. Put oil in the pressure cooker.
  2. Heat the oil till smoke is coming.
  3. Put clove, cumin seed and 4 flacks, of garlic, fry till garlic become light brown.
  4. Add onion and brown on high flame. (About 7-10 minutes)
  5. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  6. Add mutton, chilly, coriander powder. Reduce to low flame.
  7. Fry mutton till liquid dries up (about half an hour).
  8. Add salt and continue to roast for another 5 minutes.
  9. Add water. Close lid and bring to full cooking pressure.
  10. Reduce to lower heat and cook for10-12 minutes.
  11. Allow cooker to cool.
  12. Place cooker on stove and allow it to dry (if some water is left).
  13. Add Garam masala powder and chopped coriander leaves.
  14. Serve hot with basmati rice or chapatti.
dry mutton

dry mutton

dry mutton

dry mutton

You can serve this as starter.


08
Feb 15

Karhi pakoda with aaloo and cauliflower

Ingredients:

For Karhi:

For pakoda:

  • Potato: 2no. (Medium)
  • Cauliflower: 200 gm (as per your choice)
  • Onion: 1no. (Big size)
  • Green chili: 2 no.
  • Besan (gram flour): half cup
  • Water: half cup
  • Meetha soda (Sodabicarb): 1 pinch
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly.
  2.  Ensure that there are no lumps in it. Or (you can mash it with the help of sieve)
  3. Cut onion into very small pieces.
  4. Cut green chili into small pieces.
  5. Cut cauliflower into large pieces.
  6. Cut potato into one fourth inch Slice.

For making pakoda:

  1. Take a bowl. Put Besan, salt, half onion, green chili and Meetha soda in it.
  2. Make a smooth batter with the help of water.
  3. Take kadhai (fry pan), heat oil in it.
  4. Let oil starts to smoke.
  5.  Drop small size of ball from batter in it. (Either helps of your hand or spoon)
  6. Deep fry the ball till golden brown. Keep aside.
  7. Repeat this till all batter is finished.
  8. Deep fry all cauliflower and potato. Keep aside.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it.
  2.  Put red chili, cumin seed bay leaf, and clove. Sputter it for few seconds.
  3.  Then add grated ginger, fry this and add onion, fry onion till light brown.
  4. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it.
  5.  Add water slowly, if needed.
  6. Bring it to boil and stir continuously, so that it does not cuddle.
  7. Simmer for 15-20 minutes and stir occasionally.
  8. Put these balls and fried potato and cauliflower into Karhi and boil it.

Now Karhi- pakora with aaloo and cauliflower is ready.

For seasoning:

  1. Ghee: Two table spoon
  2. Red chili powder: One tea spoon

Method:

  1. Take a small fry pan.
  2. Put ghee in it, when smoke begins to come.
  3. Put off the gas. Add red chili powder.
  4. Spread this seasoning all over the Karhi pakora.
  5.  Mouth watering Karhi-pakora with aaloo and cauliflower is ready to serve.
kadi pakoda with aaloo and cauliflower

kadi pakoda with aaloo and cauliflower

 

fried potato

fried potato

 

fried cauliflower

fried cauliflower

smooth batter for pakora

smooth batter for pakora

 

fried pakora

fried pakora

Serve with steamed  rice or jeera rice (cumin rice).