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Wednesday 28 January 2015

Mix Veg Moong Daal Soup

Mix Veg Moong Daal Soup

Ingredients

1/4 cup yellow moong Daal

1 cup roughly chopped onion

1 cup roughly chopped potatoes

2 tbsp finely chopped cauliflower

1/4 cup finely grated carrots

1 tsp oil or butter

salt as per taste

black pepper as per  taste

2 tbls lemon juice for taste



Method (How to make moong daal mix veg soup)

Clean and wash the moong dal and keep aside.
Heat the oil or butter in a pressure cooker, add the onions and potatoes and sauté for a few minutes.
Add the moong dal and 4 cups of water and pressure cook for 6 to 8 whistles.
Add the cauliflower and carrots and simmer till the vegetables are tender.
Add the salt and pepper and simmer for another minute.
Just before serving add the lemon juice.

Serve hot.

Saturday 24 January 2015

Haidrabadi Potato Sandwich

Haidrabadi Potato Sandwich

Ingredients

250 gms boiled potato
10-12 slices bread
1 tsp ginger and green chilli paste
1 tbls tomato sauce
oil for frying
½  tsp red chilli powder
salt to taste
1/2 tsp sugar
1 tsp lemon juice
1/2 tsp jeera powder
1 tsp garam masala
1 tsp chopped green coriander

for serving
4 tbls tomato sauce
2 tbls sev
1 tsp chopped green coriander
2 tbls onion chopped
2 tbls green chutney

Method (How to make haidrabaadi aalu sandwich)

Chopped the boil potato in small pieces.
Now mix ginger green chilli paste, jeera powder, garam masala, red chilli powder, sugar, salt,lemon juice, coriander, and tomato sauce mix well in a large bowl. Now  potato mixture is ready.
Now take the bread and cut it into 2 pieces as it would look like triangle.
Now put potato mixture  on the bread and cover with other piece of bread. Make all sandwich as same method.
Heat oil in a wok and deep fry sandwich till crispy.

Now arrange sandwich in serving plate. Put some green chutney, tomato sauce, chopped onion and coriander  and sev over it and serve hot.

Thursday 22 January 2015

Jafraani Moong Daal Burfi

Jafraani Moong Daal Burfi
Ingredients
1  cup yellow Moong dal
1 cup Sugar
1 cup water
1 cup Mawa or khoya
¾ cup Ghee
1 tbls Pistachios thinly chopped
1 tbls almonds thinly chopped
¼ tsp green cardamom powder
Few strands of saffrons or yellow colour

Method (How to make Moong Dal ki barfi)
Wash moong dal and soak in water for 3 hours.  Drain the water and grind dal in mixture grinder. 

Heat ghee in a non stick pan and add ground dal into it. Stir dal constantly and cook on low-medium flame. Till the ghee starts separating from dal and it smells delicious. Dal is cooked. It take 20-25 minutes for roasting dal.

Now roast mawa in a nonstick pan till lightly brown in colour. Remove from the flame and mix moong dal into it.

Boil water along with sugar for making sugar syrup for  barfi. When water starts boiling, cook for 1-2 more minutes. Sugar syrup is now ready. Now add saffron or yellow color in  to syrup for barfi. 

Add roasted daal and mawa in the sugar syrup and mix well. Now cook mixture in low flame and stir constantly until it thickens in consistency. Mix cardamom powder into it. Mixture is ready, turn off the flame. 


Grease one plate or try with ghee and pour mixture over it. Spread evenly. Sprinkle chopped pistachios and almonds and press them gently. Within 2 hours barfi will get set. Now cut this mixture in square pieces. Moong dal barfi is ready. 

Wednesday 21 January 2015

Yellow Rice For Basant Panchami

Yellow Rice For Basant Panchami

Ingredients (for 4-5 servings)

1 cup Khoya or mawa
2 cup cooked basmati rice
½ cup sugar
2 tbls warm milk
1 tbls ghee
Few strands of saffron (kesar) or yellow colour
3-4 green cardamom
2-3 clove
6-7 cashew nuts chopped
6-7 almonds chopped
6-7 pistachios chopped
1 tbls raisins

Method
Mix saffron with milk in a bowl and keep aside.
Now heat ghee in pan and fry cashew nuts, almonds, raisins  and pistachios till nice aroma come and keep aside.
Now add green cardamom and clove in same ghee and fry for few seconds, add sugar, saffron dissolve milk and mawa and mix well.
Add boiled basmati rice and mix well, cover the lid for few minutes on low heat.

Mix the fried nuts and raisins,  remove from the heat and serve hot.

Tuesday 20 January 2015

Moong Daal Ki Kheer



Moong Daal Ki Kheer

Ingredients
¾ cup Rice
¼ cup yellow moong daal
2 tbls ghee
5-6 Cashewnuts halved
½  Fresh Coconut scraped
1 cup Jaggery (gur)
¼ tsp Green cardamom powder


Method (How to make  moong daal kheer)
Wash rice and drain thoroughly. Heat one teaspoon of ghee in a kadai and roast moong dal till lightly browned. Heat one more teaspoon of ghee in the same kadai and fry cashewnut halves till lightly browned.
Cook rice and roasted moong dal in four cups of water till soft.
Meanwhile grind scraped coconut with one cup of water and extract thick milk. Add grated jaggery to the rice-dal mixture and simmer till all the jaggery has dissolved.
Add coconut milk and cardamom powder and mix well. Cook stirring continuously till the mixture begins to boil. Take off the heat immediately.

Garnish with fried cashewnuts and serve at room temperature.

Monday 19 January 2015

Bread Ki Burfi

Bread Ki Burfi

Ingredients
2 cups soft breadcrumbs
1 cup milk
1 grated coconut
1 cup sugar
4 table spoons ghee
Pinch of pink color
2 or 3 drops rose essence
20 chopped cashewnuts + a few halved to garnish

Method

Soak bread crumbs in milk for about 10 minutes.
Combine coconut and sugar, stir over a low fire till the sugar melts.
Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
Add chopped cashew nuts , rose essence and ghee and cook till the mixture leaves the sides of the pan.
Spread into a greased plate and allow to cool. Cut into desired shapes and garnish with chopped cashew nuts and serve.


Monday 12 January 2015

Dahi ke Kabab

Dahi ke Kabab
Ingredients
1 cup Hung curd
2-3 tbls Roasted gram flour
2-3 tbls Corn flour                                                         
2 pinch Black pepper powder
Salt as per taste
Oil or ghee - 2-3 tbsp
1 tsp ginger, chopped
1 tsp green chilli, chopped
1 teaspoon fresh coriander leaves, chopped

How to make Hung Curd
Take 500 grams fresh curd and cover it with muslin cloth. Tie it tightly and hang for 3-4 hours. Place any bowl beneath, all excess water will get drained out in the bowl and very thick curd will be left in the cloth. The left over curd is hung curd.

How to make Dahi Kebab Recipe
Divide dough into small portions and fill each portion with the prepared mixture. Take hung curd in a big bowl, add roasted gram  powder, green coriander, green chilly, black pepper, ginger and salt. Mix all ingredients nicely. Mixture for making kabab is ready. Take out corn flour in any big flat plate.
Put some corn flour on your hands and take 1 tbsp mixture. Give a round shape and flatten it with your palm. Now coat this ball with corn flour very nicely and place it in another plate. Like wise prepare all kabab’s.

Heat a non stick tawa. Take 2-3 tsp oil on tawa and place the prepared kabab’s on tawa for shallow frying. Keep the flame medium and low and turn the side once it gets golden brown from beneath. Cook from other side as well.
Take out the fried kabab’s in a plate. Dahi kabab is ready. Serve with mint chutney or coriander chutney or tomato sauce.

Suggestion:

Roasted chana powder can be replaced with gram flour. Roast it without ghee and mix it in the curd.