RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Wednesday, September 30, 2009

Tomato Soup!

Tomato Soup

Ingredients:
4 tomatoes, 1tbsp moong dal, 2 chopped green chilies, 1 tsp grated ginger, 2tsp oil, ½ tsp turmeric powder, 1 tsp butter and chaat masala and salt to taste.

Method:
1) Cook tomatoes and moong dal in pressure cooker.
2) Allow it to cool. Grind in mixer. 3) Take oil in kadhai; add green chilies, ginger, turmeric powder in it.
4) Add the grind mixture to it.
5) Add sufficient water. (Add water depending on the thickness of soup you require.)
6) Add salt to it. Mix well and bring it to boil.
7) Serve hot by adding butter and chaat masala to it.

Tuesday, September 22, 2009

APPLE CAKE!!

APPLE CAKE!!

Ingredients:
2 Apples (peeled, cored and sliced), 1 apple crushed in to paste, 1 tbsp Baking Powder, 1 ½ cups grind white Sugar, 2 Eggs, 1 tsp Cinnamon (ground), 1 cup milk powder, 1 ½ cups wheat flour, 1 cup butter. Method:
1. Mix whet flour and baking powder in a large bowl.
2. Take a different bowl and put butter, sugar (1 cup) and eggs into it. Beat the mixture well.
3. Now, blend the egg mixture and flour mixture until smooth.
4. Take a small bowl and mix sugar (1/2 cup) and cinnamon in it.
5. Add Apple puree to the above ghee-egg batter. Mix well.
6. Pour half of the ghee-egg batter into a pan. Add 2 apples followed by half of the cinnamon-sugar mixture to the pan. 7. Repeat the last step.
8. Preheat the oven for 10 mins. Prepare the pot for the cake.
9. Bake the mixture in a preheated oven for about 50 minutes. 10. Let the cake cool. Invert the pan over a plate.
Apple Cake is ready to serve. :-)

Monday, September 21, 2009

SHEER KHURMA!! EID SPECIAL :-)

SHEER KHURMA!!
EID MUBARAK!!
INGREDIENTS:
1 litre milk, 15gms vermecelli, 1/2 cup sugar, 1 cup milk powder, 1/2 cup ghee, Kesar Milk Masala (Suhana)blanched almonds, pistas, cashew nuts, charoli, Saffron and ealichi.
METHOD:
1. Boil the milk well with the sugar, milk powder and kesar milk masala, to a thick consistency.
2. Take ghee in another pan and roast around 15gms of vermecelli till it turns brown.
3. Add dry fruits in the above pan mix it well.
4. Add boiled milk to the pan. Mix well.
5. Add elaichi, charoli and saffron and keep for 10 mins. before removing from flame.
6. Serve it hot or cold :-) Happy Eid!!
Tip: Do not keep the Sheerkhurma in the fridge immediately after it has been prepared, as it might condense.


Friday, September 18, 2009

GREEN CHUTNEY

GREEN CHUTNEY
Ingredients:

1 cup fresh/frozen coconut, 1″ piece ginger, ¼ tsp tamarind extract, 4 green chilies and Salt.For seasoning:Oil, ½ tsp mustard seeds, ½ tsp urad dal, 3-4 curry leaves, 1 red chili

Method for Chutney:
1. Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
2. Heat oil and add mustard seeds. When they start popping add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.
3. Pour this seasoning over chutney.

GROUNDNUT CHUTNEY

GROUNDNUT CHUTNEY


Ingredients:
1 cup roasted groundnuts, 2-3 tsp red chili powder, ¼ cup garlic cloves and salt to taste.

Method:
Grind the groundnut, red chili powder, garlic cloves and salt. Mix well.

Tip: Grind the mixture as per requirement. Do not make a fine powder.

COCONUT CHUTNEY

COCONUT CHUTNEY

Ingredients:
1 cup chopped/grated dry coconut, 2-3 tsp red chili powder, ¼ cup garlic cloves and salt to taste.

Method:
1.Grind the coconut, red chili powder, garlic cloves and salt. Mix well.
Tip: Grind the mixture as per requirement. Do not make a fine powder.

DUDHI SOUP / WHITE GOURD SOUP

DUDHI SOUP / WHITE GOURD SOUP
Ingredients:
2 cups white gourd chopped, 1 tomato, 1tbsp moong dal, 2 chopped green chilies, 1 tsp grated ginger, 2tsp oil, ½ tsp turmeric powder, 1 tsp butter and chaat masala and salt to taste.
Method:
1) Put chopped white gourd, moong dal and tomato in pressure cooker and cook it.
2) Allow it to cool. Grind in mixie. 3) Take oil in kadhai; add green chilies, ginger, turmeric powder in it.
4) Add the grind mixture to it.
5) Add sufficient water. (Add water depending on the thickness of soup you require.)
6) Add salt to it. Mix well and bring it to boil.
7) Serve hot by adding butter and chaat masala to it.

VEGETABLE DALIA

VEGETABLE DALIA

Dalia is also called Broken Wheat or Cracked Wheat. It’s high in fiber & is very nutritional & healthy. You can make it sweet or spicy/savory according to your taste. This is my mom's version of spicy dalia.
Ingredients:
1 cup Broken Wheat (Dalia), 1 cup chopped cauliflower, 1 cup chopped carrot, 1 cup chopped capsicum, 1 cup chopped gherkins (tondali), 1 Onion chopped, 1 tbsp Oil, 2 red chilies, 1tsp red chili powder, 1 tsp garam masala, 1 tsp goda masala, ¼ tsp asafedita, 1/4 tsp Mustard Seeds, 1 tsp grated Ginger, Salt to taste, Coriander Leaves for garnish, grated coconut and 1 tbsp ghee.

Method:
1. Heat the oil in a kadhai. Add the mustard and asafetida. When the mustard splutters, add the onions, red chili, ginger and fry for a couple of minutes.
2. Add the mixed vegetables and fry for 2 minutes.
3. Add the broken wheat and fry the entire mixture for 2 minutes. Mix well.
4. Add garam and goda masala, red chili powder and salt. Mix it well.
5. Add 3 cups of boiling hot water to this. Mix well.
6. Cook it in pressure cooker.
7. Add ghee and then garnish with coriander leaves and grated coconut.
Enjoy a light & Healthy meal. :-)

Friday, September 4, 2009

VATLI DAL!!

VATLI DAL!
This is traditionally prepared as a farewell dish to Lord Ganesha, on the Visarjan Day (Anant Chaturdashi).
Ingredients:
1 cup gram dal (chana dal), 1 tsp ginger garlic paste (optional), 3 green chilies, 1 cup freshly grated coconut, 2 tbsp chopped coriander leaves, 1 tbsp lemon juice, ½ tsp mustard seeds, ½ tsp turmeric powder, 1 tbsp oil and Salt for taste. Method:
1. Soak the chana dal in water for 3-4 hours or in hot water for 1 hour.
2. Drain and coarsely grind with salt, ginger- garlic paste and green chilies.
3. Heat oil and season with mustard and turmeric powder.
4. Add the ground dal, lemon juice and mix well.
5. Cook for 3-4 mins and then take off the flame.
6. Garnish it with grated coconut and fresh coriander and serve.

Wednesday, September 2, 2009

AMBA KESAR PEDHA !!

AMBA KESAR PEDHA!!

Ingredients: ¼ Kg Khava/ Mawa, ½ cup Mango Pulp, 1 cup Sugar, 1cup Milk powder, pinch of edible orange color and 1 tsp Kesar.
Method:
1) Crumble Khava/ mawa into fine granules.
2) Roast khava/ mawa for 5 minutes in a thick bottom kadai, on low heat.
3) Add sugar, Mango pulp and orange color. Stir and cook continuously till it thickens.
4) Remove from the heat and add milk powder and Kesar to it. Mix it well. 5) Spread in a plate and knead the mixture till it is thick and firm.
6) Divide the mixture into equal balls.
7) Garnish each ball with kesar and shape them into pedhas. :-)

SPICY DAL!!

SPICY DAL!
Ganpati Bappa Prasad Dal ! This is the specific Dal which we make as Prasad for Ganpati on occasion of Anant Chaturdashi/ Ganpati Visarjan. Ingredients:
1 cup Harbara Dal, 1 12/ tsp Red chili powder, Salt for taste.

Method:
1) Soak the dal in water for 4 hours.
2) Remove the dal from water dal and add red chili powder and salt to it.
3) Mix it well. Offer it to Ganesha before having it.

AMBA MODAK (Mango Modak)

AMBA KHAVA MODAK (Mango Mawa Modak)


I tried preparing these Amba Khava Modak’s first time on the occasion of Ganpati Visarjan. It turned out to be really yummy!!:-)
Use Modak-Mould and shape into Modak.

Ingredients: ¼ Kg Khava/ Mawa, ½ cup Mango Pulp, 1 cup Sugar, 1 cup milk powder and pinch of edible orange color.

Method:

1) Crumble Khava/mawa into fine granules.

2) Roast khava/Mawa for 5 minutes in a thick bottom kadai, on low heat.

3) Add mango pulp, orange color and sugar. Stir and cook continuously till it thickens.
4) Remove it from heat and add milk powder to it.
5) Spread in a plate and knead the mixture till it is thick and firm.5) Divide the mixture into equal balls. 6) Put the ball in the modak mould and shape them in to modak.
Offer it to Ganesha before having it :-)