POHE CHIVDA

POHE CHIVDA

Ingredients:
250 gm pohe, 3 tblsp oil, 2 tsp mustard seeds, 2 tsp Cumin seeds, 12-15 curry leaves, 1 tsp Hing (Asafoetida), 2 tsp Turmeric powder, 2-3 tsp chivda masala, 1 cup roasted fried peanuts, 2tsp chopped green chili, 1cup fried Dalia (roasted split chickpea), 1cup pieces of fried coconut, 2 tsp sugar, 10-12 dry mint leaves, salt to taste and 2 tsp lemon juice.

Method:
1. Heat the oil in a large Kadai.
2. Fry one by one the coconut pieces, roasted peanuts and dal in it.
3. Add it on the pohe.
4. Add grounded sugar to the above mixture.
5. Fry curry leaves and add on the pohe.
6. Fry Mint leaves add and over the pohe
7. Fry green chilies and add over the pohe.
8. Once the oil is hot, splutter the mustard, hing, turmeric, chivda masala, salt, cumin seeds and lemon juice.
9. Turn off the flame. Add the above mixture on the pohe & mix till the Pohe are properly coated. Check for salt & add some more if needed. Once the pohe are coated well with oil & masala from the phodni, the work is done, since they are already crunchy!
P.S. Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight containers.

Lambat Bhajke Pohe Chivda

Lambat Bhajke Pohe Chivda

Ingredients:
250 gm lambat bhajke pohe, 3 tblsp oil, 2 tsp mustard seeds, 2 tsp Cumin seeds, 12-15 curry leaves, 1 tsp Hing (Asafoetida), 2 tsp Turmeric powder, 2-3 tsp chivda masala, 1 cup roasted fried peanuts, 2tsp chopped green chili, 1cup fried Dalia (roasted split chickpea), 1cup pieces of fried coconut, 2 tsp sugar, 10-12 dry mint leaves, salt to taste and 2 tsp lemon juice.

Method:
1. Heat the oil in a large Kadai.
2. Fry one by one the coconut pieces, roasted peanuts and dal in it.
3. Add it on the lambat bhajke pohe.
4. Add grounded sugar to the above mixture.
5. Fry curry leaves and add on the pohe.
6. Fry Mint leaves add and over the pohe
7. Fry green chilies and add over the pohe.
8. Once the oil is hot, splutter the mustard, hing, turmeric, chivda masala, salt, cumin seeds and lemon juice.
9. Turn off the flame. Add the above mixture on the pohe & mix till the Pohe are properly coated. Check for salt & add some more if needed. Once the pohe are coated well with oil & masala from the phodni, the work is done, since they are already crunchy!
P.S. Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight containers.
Wishing everyone a very Happy Diwali! :-)

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.

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. :-)

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.

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.