Thursday, December 17, 2009

Nimki ( निमकी) or Mathri (मठरी )


Preparation Time : 30 minute
Cooking time : 45 minute


Ingredients :


maida ( al purpose flour) - 250 gms.
cooking oil - 250 gms.
ajwain - 1 table spoon
kala jeera(kalaunji) - 1 tea spoon
salt - as per taste


Prepartion :


Sieve maida , put 2 table spoon cooking oil and mix it with your palm properly. Add ajwain , kala jeera and salt . Knead maida to a medium soft dough . Now devide dough in four parts and roll it 1/4 inch. thick in round shape . Cut it with knife in 1 inch.X 1/4 inchs. size . Heat oil in a kadai and deep fry nimki till golden brown serve with pickle.


NB: The size of the nimki can be made smaller or bigger.

Mathari : It can be made with the same dough .Take the dough make like a small ball and roll it of poori size . Put small cuts on the mathari . Deep fry till golden brown , can be served hot . It can be kept for 15 - 20 days and is a very good snacks .

Tuesday, December 15, 2009

Moong Chhila


Preparation Time : 15 minutes
Cooking Time : 30 minutes


Ingredients :

  • moong dal (chhilaka wala) - 2 cups
  • ginger(grated) - 1/2 tea spoon
  • onion - 1 (finely chopped)
  • green chilly - 2 (finely chopped)
  • ajwain - 1/2 tea spoon
  • coriander leaves - 1 tablespoon (finely chopped)
  • turmeric powder - 1/2 teaspoon
  • salt - to taste
  • cooking oil -

Preparation :


Soak moong dal in water for 2 hours . Grind moong dal , mix grated ginger, chopped green chilly ,ajwain , coriander leaves ,turmeric powder and salt . Heat non stick pan greas it with oil . Take the batter in a big round serving spoon and spread it on the pan . Put a little chopped onion on it . Turn the chhila , put some oil and cook for 2 minutes . Serve hot with chatani .

Saturday, December 12, 2009

Khajur (Cookies Of Mithila) (खजूर / टिकरी /ठेकुआ )



Preparation Time : 30 minutes
Cooking Time : 45 minutes


Ingredients :

  • atta (whole wheat flour) - 250 gms
  • ghee - 250 gms
  • dry coconut - 50 gms
  • saunf(fennel seeds) - 2 table spoon
  • elaichi (cardamom) - 5/6
  • milk - 1/2 cup
  • sugar - 250 gms

Preparation :


Grind saunf elaichi with 1/2 tea spoon sugar , grind sugar , grate coconut and keep aside . Put atta and 2 table spoon ghee in a bowl and mix it well . Mix grated coconut , fennel seed elaichi powder and sugar powder in atta properly . Pour milk in the mixture and rub it with your hand so that it imixes well to a hard dough . If needed put some water and kneed . Devide dough in equal parts . Make round laddoo putting it in your palm . Heat ghee in a kadi put one laddoo on your palm and press it with your another palm and deep fry till it is golden brown . It can be served hot and cold .

Note : Khajur can be fried in cooking oil too but it tastes better in ghee .

Khajur can be kept for many days like other snaks .

You can get a frame for khajur in which several designs are made . You can put the laddoo on that and press it with your palm .

Friday, December 4, 2009

Sattu Paratha


Preparation Time : 10 minutes
Cooking Time : 20 minutes


Ingredients :

  • atta (whole wheat flour) - 250 gms.
  • sattu (roasted gram flour)- 1 cup
  • ajwain - 1 tea spoon
  • onion - 1 big size (finely chopped)
  • ginger - 1 teaspoon (finely chopped)
  • coriander leaves - 1 table spoon (finely chopped)
  • lemon juice - 2 tea spoon
  • green chilly - 1 tea spoon (finely chopped)
  • salt - to taste
  • cooking oil

Preparation :


Take atta in a bowl, add 2 tablespoon oil and mix it well . Knead atta in a medium soft dough and keep aside . Put sattu in a bowl and mix ajwain , chopped onion , ginger , coriander leaves , green chilly , lemon juice and salt properly . Heat tava , divide dough in equal parts and make peda out of it , stuff sattu mixtur in a peda and roll it like paratha . Put the paratha on tava carefully , turn it after two minutes , put some oil and turn it again cook till it is golden brown or crisp , serve hot.

Thursday, December 3, 2009

Malai Kofta



Preparation Time : 15 minutes
Cooking Time : 15 minutes


Ingredients :


  • paneer (cottage cheese) - 250 gms.
  • potato - 1 medium size
  • khus khus (poppy seeds ) - 50 gms.
  • kaju ( chashew) - 50 gms.
  • kishmis (raisins ) - 50 gms.
  • fresh cream - 1/2 cup
  • garam masala - 1/2 teaspoon
  • tomato ketchup - 1 table spoon
  • salt - as per taste
  • ginger - 1 inch
  • green chilly - 2
  • bay leafe - 2
  • cooking oil

Preparation

Boil and peel potato. Grind ginger, green chilly , cashew and poppy seeds to a fine paste separately . Mash paneer and potato and mix it well . Make balls of the mixture stuffing raisins in it . Heat oil in a pan or kadai and keep it on low heat, fry kofta balls till it is light brown drain on to a absorbent paper and keep aside .
Heat oil in a kadai, put bay leafe and pour poppy seed paste, ginger, green chilly paste , garam masala, salt and tomato puree cook for 5 minutes on low heat . Put 1 glass of water and cashew paste and bring to boil, simmer for 10 minutes . Put kofta balls and cream in the gravy boil for 1 minut and serve hot .

Tips : Paneer can be made at home too . Take 2 liters of milk boil it and pour 2 table spoon vinegar or lemon juice wait for 5 minutes , drain the water and put the paneer in a muslin cloth, tie and hang , panner is ready .

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