RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Saturday, December 25, 2010

GAJAR HALWA

Gajar Halwa in Microwave


Gajar Halwa in Microwave is much easier as it avoids stirring. It has always been a great hit!

Ingredients

  • 500 gms grated carrot
  • 1/2 cup milk
  • 100gm khawa
  • 2-3 tbsp sugar
  • 2 tbsp ghee
  • 25gms almond coarsely powdered (Roasted almonds in microwave for 2 min and powdered)
  • 1/2 tsp crushed cardamom
  • Raisins and cashew nut for garnishing

Method:

1. Take a microwaveable vessel mix carrot and ghee and microwave on high for 10minutes. Remove and stir.

2. Mix milk and microwave for 10minutes. Stand for few minutes.

3. Stand and stir, add sugar, khawa, cardamom powder and almond powder and microwave for 10 minutes.

4. Garnish with raisins and cashew nuts.


Friday, December 10, 2010

Banana Burfi

Banana Burfi
Very easy to make and its preparations is also very easy. Ingredients used are readily available in our house. Keep stirring the mixture while cooking and enjoy my homemade burfi :-)
Ingredients:

  • 4 Ripe Bananas
  • 1/2 cup Milk
  • 1/2 cup Sugar
  • 1/2 cup chopped walnuts & almonds
  • 1/2 cup grated coconut
  • 1 tbsp milk powder
  • 1 tbsp ghee
Method:
    1. Peel Bananas and mash them properly.
    2. Add milk to them and cook till the milk has dried up.
    3. Add ghee and sugar and cook till the mixture starts turning brown.
    4. Add coconut and milk powder and walnuts and mix well.
    5. Grease a baking tray or deep plate.
    6. Remove the mixture from the heat and pour into the greased tray.
    7. Keep the layer of the mixture at least 1/2 inch thick.
    8. Allow to cool and cut into diamond shape.
    9. Garnish with nuts like walnut, almonds, pistachio etc. of your choice.

Beetroot Vegetables

Beetroot Vegetable
Very Healthy and nutritious vegetable. One of very tasty vegetable. Ingredients:
  • 2 cup peeled and grated beetroot
  • ½ tsp green chili paste
  • 2 tsp oil/ghee
  • 1 tsp turmeric
  • 1 tsp sugar
  • 1 tsp chili powder
  • 1 tsp lemon juice
  • 1tbsp crushed groundnuts
  • ½ cup chopped green coriander
  • ½ cup grated coconut
  • ½ tsp Jeera
  • ½ tsp asafetida
  • salt to taste

Method:

1) Roast groundnuts remove the skin and grind to small pieces.
2) Peel and grate the beetroot.
3) Heat oil in kadai, add jeera, when jeera starts popping add green chili paste, turmeric and asafetida.
4) Add grated beetroot to it. Mix well and let it simmer for 2 minutes.
5) Add salt, sugar, lemon juice, crushed groundnut, coconut and coriander. Mix Well.

Beetroot Raita

Beetroot Raita

This is an easy to prepare and a nutritious recipe. You can eat it as a side dish with rice or hot roti.

Ingredients:
  • 2 medium size beetroots
  • green chillies
  • 1 tsp sugar
  • 1tbsp crushed groundnuts
  • 1 tbsp chopped green coriander
  • 2 tsp pure ghee
  • ½ tsp Jeera
  • salt to taste
Method:
1) Roast groundnuts remove the skin and grind to small pieces.
2) Heat ghee in kadai, add jeera, when jeera starts popping add green chili pieces. Keep this tadka aside for cooling.
3) Peel and grate beetroot.
4) Mix beetroot, salt, sugar, crushed groundnut and coriander.
5) Pour the tadka over the mixture. Mix well.
6) Add curd to the above mixture and mix well.

Serve it with rice and dal or with just hot roti.
This wonderful and pinkish salad is a great colorful addition to any meal. A very different salad than the usual greens and whites.





Carrot Raita (Gajara chi Koshimbir)

Carrot Raita (Gajara chi Koshimbir)
Very healthy recipe. It's mainly good for eyes so should be kept in regular diet. I have made it with 2 combination one is normal and other is with curd.
Ingredients:
  • 3 medium size carrots
  • green chillies
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1tbsp crushed groundnuts
  • 1 tbsp chopped green coriander
  • 2 tsp pure ghee½ tsp
  • Jeera
  • salt to taste

Method:

1) Roast groundnuts remove the skin and grind to small pieces.

2) Heat ghee in kadai, add jeera, when jeera starts popping add green chili pieces. Keep this tadka aside for cooling.

3) Peel and mince carrots.

4) Mix carrots, salt, sugar, lemon juice, crushed groundnut and coriander.

5) Pour the tadka over the mixture. Mix well.

6) In above recipe for variation you can add 1 tsp curd instead of lemon juice and mix well.

Mostly kids like it with curd cobmination.

Spicy Moong

Ingredients:

  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 cup sprouted Moong
  • 1 tsp Green Chili Paste
  • ¼ tsp Turmeric Powder
  • ½ tsp chaat masala
  • 1 tsp Chili Powder
  • Salt as per taste
  • 1 tsp finely chopped tomato for garnishing
  • 1 Onion (finely chopped) for garnishing
  • 1 tsp chopped Coriander for ganishing
  • 1/2 tbsp shev

Method:
1. Take a pan heat the oil and toss in the mustard seeds.
2. When mustard starts popping add green chili paste.
3. Add turmeric powder.
4. Now add sprouted moong to it. Mix well.
5. Now mix chili powder, chaat masala and salt. Cook for 1 minute.
6. Garnish with fresh chopped coriander, onion, tomato and shev. Serve hot.

SPICY Moth Beans (Spicy Matki)
Ingredients:
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 cup sprouted moth beans (Matki)
  • 1 tsp Green Chili Paste
  • ¼ tsp Turmeric Powder
  • ½ tsp chaat masala
  • 1 tsp Chili Powder
  • Salt as per taste
  • 1 tsp chopped Coriander for ganishing
  • ½ Onion (finely chopped) for garnishing

Method:
1. Take a pan heat the oil and toss in the mustard seeds.
2. When mustard starts popping add green chili paste.
3. Add turmeric powder.
4. Now add sprouted moth beans to it. Mix well.
5. Now mix chili powder, chaat masala and salt. Cook for 1 minute.
6. Garnish with fresh chopped coriander and onion and serve hot.

Cabbage Raita (Kobi chi Koshimbir)

Cabbage Raita (Kobi chi Koshimbir)
Cabbage Raita/ Koshimbir/ Salad can be served with any Indian meal. It’s quick and easy to make with just a few ingredients. Ingredients:
  • 1 medium size Cabbage grated
  • 4 green chillies
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1tbsp crushed groundnuts
  • 1 tbsp chopped green coriander
  • 2 tsp pure ghee
  • ½ tsp Jeera
  • salt to taste

Method:
  1. Roast groundnuts remove the skin and grind to coarse in to small pieces.
  2. Heat ghee in kadai, add jeera, when jeera starts popping add green chili pieces. Keep this tadka aside for cooling.
  3. Grate the cabbage.
  4. Mix cabbage, salt, sugar, lemon juice, crushed groundnut and coriander.
  5. Pour the tadka over the mixture. Mix well.nut and tadka.

Cucumber Raita (Kakdi Chi Koshimbir)

Cucumber Raita (Kakdi Chi Koshimbir)
Cucumber Raita/ Koshimbir/ Salad can be served with any Indian meal. I simply adore it for its simplicity and crunchy texture. It’s quick and easy to make with just a few ingredients.
Ingredients:
  • 3 medium size Cucumber/ Kakdi
  • 4 green chilies
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1tbsp crushed groundnuts
  • 1 tbsp chopped green coriander
  • 2 tsp pure ghee
  • ½ tsp Jeera
  • salt to taste

Method:

  1. Roast groundnuts remove the skin and grind to small pieces.
  2. Heat ghee in kadai, add jeera, when jeera starts popping add green chili pieces. Keep this tadka aside for cooling.
  3. Peel and mince cucumbers.
  4. Mix cucumber, salt, sugar, lemon juice, crushed groundnut and coriander.
  5. Pour the tadka over the mixture. Mix well.

Friday, December 3, 2010

Chili Sauce

CHILI SAUCE
Chili Sauce or Hot Sauce is used all over the world as a condiment to spice up meals. There are hundreds of brands of chili sauce but I think there is nothing more satisfying than a homemade chili sauce made to your personal taste.
Ingredients:
  • 4-5 dried red chilies
  • 1 large garlic clove
  • 2 crushed cloves
  • 2 black ground pepper
  • ½ tsp salt to taste
  • 1 tbsp Olive oil

Method:
1. Working on one chili at a time, use a knife to cut a slit all the way down one side of a chili. Open up the chili and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.


2. Heat a pan on medium heat. Flatten out the dried chilies and place on the pan to heat. Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more. We do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
3. Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up.
[OR] Place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.
4. Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water instead).
5. Puree for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
6. Take a pan and heat olive oil in it. Add the sauce into a pan. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.
7. Remove from heat. Use immediately or pour into a glass jar and refrigerate.

Tuesday, November 2, 2010

Diwali Festival Special Recipes

Diwali Festival Special Recipes
Wishing all friends coming over to Anjali’s Kitchen a very Happy Diwali !!
Every year on the dark nights of Diwali the sound of firecrackers announces the celebration of the favorite festival of Indians. Homes are decorated, sweets are distributed by everyone and thousands of lamps are lit to create a world of fantasy. Of all the festivals celebrated in India, Diwali is by far the most glamorous and important. Enthusiastically enjoyed by people of every religion, its magical and radiant touch creates an atmosphere of joy and festivity.
Those who are intrested in making diyas for Diwali can check out my link: http://anjaliscreativity.blogspot.com/2009/10/diya-decoration.html
Here is a delectable collection of traditional Diwali Recipes to help you make this Diwali celebration more zestful!! The collection includes Recipes for Diwali. Choose and cook your favorite Diwali Recipe with love and delight your dear ones in a very special way!!

1. Diwali Faral:
The traditional Diwali Faral items are Chivda, Chakli, Sev, Ladoo, Shankar Pali, Karanji, Anarsa.
'Diwali Faral' as these food items are collectively called, are sometimes the only dishes consumed during the odd 4-5 days. Check out Anjali's Kitchen for the Diwali Faral recipes :-)
Diwali Faral: http://anjaliskitchen.blogspot.com/2009/10/diwali-faral.html
2. Besan Ladoo:
One of the sweet dishes which is like a must for the Diwali Festival especially in the Maharashtrian household are these Besan Ladoos. The term “Besan” in Hindi denotes Chickpea flour and “ladoos” are Indian way of representing sweet balls. These ladoos come under sweet category in Diwali Faral with not so many complication involved in making them. Just few guidelines and you should be good to go.
Besan Ladoo:
http://anjaliskitchen.blogspot.com/2009/08/besan-ladoo.html 3. Chakli:
Chakli is one of the most popular snacks in and it is even more popular at Diwali festival time. It has been long been the tradition at most homes to make delicious snacks such as Chakli along with some special Indian sweets for Deepavali.
Chakli:
http://anjaliskitchen.blogspot.com/2009/10/chakali.html 4. Lambat Bhajke Pohe Chivda:
This chivda is specially made in Diwali.
Lambat Bhajke Pohe Chivda: http://anjaliskitchen.blogspot.com/2009/10/lambat-bhajke-pohe-chivda.html 5. Karanji:
Karanji’s are flour dumplings stuffed with a sweet mixture of fresh or dry coconut and sugar and deep fried. The health conscious can bake instead of frying. Though preparation of Karanji requires little time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be stored for weeks and used as dessert as well as snacks. In case, you have still not tasted Karanji, this Diwali give it a try. Here is the recipe.
Karanji:
http://anjaliskitchen.blogspot.com/2009/08/karanji.html

6. Pohe Chivda:
Crispy beaten rice flavored with peanut and spices make a delicious any time snack.
Pohe Chivda:
http://anjaliskitchen.blogspot.com/2009/10/pohe-chivda.html 7. Shankarpali: It is traditionally enjoyed as a treat on Diwali. It is rich in carbohydrates making it an instant source of energy. The mixture is made into dough and then mechanically cut into diamond shaped units which are deep fried in ghee or butter.
Shankarpali:
http://anjaliskitchen.blogspot.com/2009/10/shankar-pali.html 8. Thin Poha Chivda:
Crispy beaten rice flavored with peanut and spices make a delicious any time snack. We generally make this chivda many times in the year, but on Diwali it tastes more delicious than any other time. Our Diwali faral is not complete without this Chivda.
Thin Poha Chivda:
http://anjaliskitchen.blogspot.com/2009/10/thin-pohe-chivda.html 9. Rava Ladoo:
Rava Ladoo is a delectable Indian dessert.

Rava Ladoo: http://anjaliskitchen.blogspot.com/2009/10/rava-ladoo.html
"WISH YOU ALL A VERY HAPPY DIWALI"

Tuesday, October 19, 2010

Masala Dudh for Kojagiri Poornima

Masala Dudh for Kojagiri Poornima
Kojagiri Poornima
Kojagiri Poornima or the Full Moon day in Ashwin month is celebrated as Kojagiri Poornima in Maharashtra. Kojagiri Poornima is also called as Sharad Poornima. In Maharashtra we observe Kojagiri as Kojagiri Laxmi Puja. People stay awake throughout the night and spend time in singing bhajans and reciting stotras of the Goddess. Devotees believe that Goddess Lakshmi keeps moving from place to place asking ‘Kojagarti’ (who is awake?). It’s said that the Goddess blesses those whom she finds awake. Kojagiri Lakshmi Puja is a big event at Kolhapur Mahalaxmi temple. Main attraction of Kojagiri is "Masala Dudh (Masala Milk)". After preparing Masala Dudh, may be around 12'o clock in the night, we keep the vessel on terrace exactly under moon, so that we can see reflection of full moon in it. Then we serve that 'Masala Dudh’ to everybody.
And one more thing is that on Kojagiri Poornima day eldest child of the family is honored.
Masala Dudh Recipe
Ingredients:
  • 4 Cup Milk
  • 3 Tbsp Sugar or as per your taste
  • Charoli (chironji) - 1 tbsp for garnishing

Ingredients for Masala:

  • ¼ cup Almond Powder (unsalted)
  • 1 Tbsp Pistachio Powder (unsalted)
  • ½ tsp Cardamom Powder
  • Pinch of Nutmeg powder
  • 1 pinch of Saffron

Method:

  1. Grind unsalted almonds and pistachio at home, use the amount of measurement given above.
  2. Add Almond and Pistachio Powder, Cardamom Powder, Nutmeg powder and Saffron in the mixer and mix all the ingredients very well.
  3. In a thick vessel, boil 4 cups milk on low flame. Boil it for some time, stirring continuously.
  4. Then add 3 tbsp sugar or add as per your requirement.
  5. Add prepared masala in it and stir well with spoon. Bring it to boil.
  6. Add Charoli to garnish. (Optional). Remove from flame.
  7. Pour the milk in broad vessel and see the reflection of full moon in Masala Dudh.
  8. Then serve hot glass of masala dudh to everyone in family :-)

“Wish You All A Very Happy Kojagiri Poornima”

Wednesday, October 13, 2010

Dussehra Special - Bengali Pyaaesh

Dussehra Special - Bengali Pyaaesh
Dussehra
It is celebrated on the tenth day of the bright half of the Hindu month of Ashwayuja or Ashwina, and is the grand culmination of the 10-day annual festival of Dussehra. This day marks the triumph of Lord Rama over Demon king Ravana. On this day, Rama killed Ravana.
It is also considered to be an auspicious day to begin new things in life. So come and let's celebrate Dussehra along with some delicious Bengali Pyaaesh.
BENGALI PYAAESH
Ingredients:
  • milk - 1 litre
  • basmati rice - 1 cup
  • pure ghee - 2 tsp
  • 1 piece - black cardamom
  • 1 piece - bay leaves
  • jaggery to taste

For Garnishing:

  • kishmish/raisinsbroken cashew nuts
Method:
  1. Boil the milk, stirring frequently, till it thickens. Remember to stir from bottom of the pan since milk burns very easily.
  2. Saute rice in a vessel containing 2 tsp ghee, bay leaves & a piece of black cardamom for 2 mins.
  3. Add the mixture to the milk. Don`t boil excessively.
  4. Then add the jaggery.
  5. When the jaggery is properly mixed, sprinkle kishmish and broken cashew.
  6. Cool paayesh offer it to godess Durga and serve. :-)

Thursday, September 9, 2010

Ganesh Festival Special Recipes!!

!! GANAPATI BAPPA MORAYA !!

Wishing all friends coming over to Anjali’s Kitchen a very Happy Ganesh Festival :-)

Dear All,
Thanks for your good wishes. Yes, the picture above is of the Ganpati idol at my place :-)
Ganesha Chaturthi, the great Ganesha festival, also known as 'Vinayak Chaturthi' is celebrated by Hindus around the world as the birthday of lord Ganesh.
On the day of the festival, Ganesh idol is placed on raised platforms in homes or in elaborately decorated outdoor tents for people to view and pay their homage. The guruji then invokes life into the ganesh idol by chanting of mantras. This ritual is called 'pranapratishhtha'.
After this the 'shhodashopachara' tribute is paid to Ganesha as follows:
Coconut, jaggery, 21 'Ukadiche Modaks' (rice flour preparation), 21 'durva' (trefoil) and red flowers are offered.
Throughout the ceremony, Vedic hymns from the Rig Veda and Ganapati Atharva Shirsha Upanishad, and Ganesha stotra from the Narada Purana are chanted.
So coming back to food here are some of the favorite dishes of Lord Ganesha:
Modak, the favorite food of Lord Ganesh, is an important offering without which the Ganesh festival is incomplete. :-) These are prepared in different ways - some are stuffed while others can be made from khava/mava.



1. Amba Modak: The khava modaks are just khava put in moulds and comes in various flavors like amba modak.
AMBA KHAVA MODAK (Mango Mawa Modak):
http://anjaliskitchen.blogspot.com/2009/09/amba-khava-modak-mango-mawa-modak.html 2. Fried Modak: The stuffed ones are more popular and can be normal fried modaks or the steamed ukadiche modak.
Fried Modak:
http://anjaliskitchen.blogspot.com/2009/08/ganesh-festival-special-modak.html 3. Ukdiche Modak is feast for Ganapati festival. Lord Ganesha’s favourite food… Majority of the households in Maharashtra make these beautifully shaped mouthwatering Modak during Ganesh festival.
Ukdiche Modak:
http://anjaliskitchen.blogspot.com/2009/08/ukadiche-modak-steamed-modak.html

4. Sundal South Indian style Prasad for Ganpati. Healthy, wholesome, yummy and spicy festival specialty for those who are tired of eating just sweet stuff as prasad.
Sundal:
http://anjaliskitchen.blogspot.com/2009/08/sundal.html

5.Vatli Dal is traditionally prepared as a farewell dish to Lord Ganesha, on the Visarjan Day (Anant Chaturdashi).
Vatli Dal:
http://anjaliskitchen.blogspot.com/2009/09/vatli-dal.html

6. Spicy Dal is the specific Dal which we make as Prasad for Ganpati on occasion of Anant Chaturdashi/ Ganpati Visarjan.
Spicy Dal:
http://anjaliskitchen.blogspot.com/2009/09/spicy-dal.html
May the blessings of Sri Ganesha be upon you all! May he remove all the obstacles that stand in your spiritual path! May He bestow on you all material prosperity as well as liberation!