Monday, September 29, 2014

Narkel Nadu(Puja Special)



Ingredients:

1 coconut
raisins for decorate
1/2 cup milk solids (khoya / mawa)
1/4 cup condensed milk
1/2 tsp green cardamom powder
3 tbsp milk powder
1/2 cup sugar

Method:

1. Grate coconut and grind without water.
2. Knead khoya well.
3. Make peas sized balls.
4. Keep aside.
5. Stir fry the ground coconut in a pan over high flame heat, mix in sugar and the condensed milk.
6. Stir well.
7. When the mixture dries a little mix in the milk powder and green cardamom powder.
8. Keep stirring continuously.
9. When it starts to leave sides of the pan, take off from heat, let it cool a little.
10. Divide into marble sized pieces, put one khoya ball in each.
11. Roll in to smooth balls.
12. Decorate each with a raisin.

Sunday, September 28, 2014

Bagun Bhaja,Tomato Chutny And Luchi (Puja Special)



Luchi:

Ingredients:

1.plan flour- 1 kg
2.Refined oil or ghee- 4 tbsp
3.Salt to taste
4.Warm water to knead the flour
5.Oil for deep fry

Method:

1 Knead the flour, with oil and salt with warm water. 2. Make small balls of dough. 3. Flatten these into circular shapes and roll out with a rolling pin. 4. Deep fry one by one and serve piping hot with side dishes.

Bagun Bhaja:

Ingredients:

Brinjal (Big One Used for Baigan Bharta) – 1 (approx 250 gms)
Turmeric Powder – 1 Tbsp
Chilly Powder – 1 Tbsp
Salt – To Taste
Mustard Oil – 2Tbsps
Lemon Juice – 2tbsps

Method:

Step 1:
- Take the Brinjal and cut it into Medium slices (Round)
- Use a fork to punch some holes
Step 2:
- Take some mustard oil, add salt , red chilly and lime juice and make a marinade paste
- Smear the marinade generously on the brinjal slices

Step 3:

- Heat a Non Stick griddle  and add mustard oil (few drops)
- Place these marinated brinjal slices and cover them with a plate for 2-3 minutes or till brown and crisp from one side.
- Flip these and let the other side cook.
- Serve hot with the side of a lemon wedge.

Tomato Chutney:

Ingredients:

Tomatoes : 2
Dates : 3-4 pieces
Mustard Seeds : 1 tsp
Dry Red Chilli – 1
Gur / Jaggery – 50 gms (Powdered)
Oil – 1 Tsp’
Ginger Paste : 1 tsp

Method:

Step 1:
- Heat oil in a pan. Add mustard seeds and let them crackle. 
- Now add red chilli and salt.
- Now add chopped tomato and dates cook till they are soft and cooked
(Note: the dates should merge well with the tomatoes)
Step 2:
- Add ginger paste and mix , follow this with powdered jaggery , keep cooking on low flame till the jaggery is all melted and the chutney comes together
- You can serve the chutney if as it is it’ll be a little thick or you can blend this in a mixture into a fine paste and serve.


Tuesday, September 23, 2014

Black Pepper Beef




Ingredients:

600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
peanut oil

Method:

  1. Marinate beef in 2 tbsp light soy sauce, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
  2. Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
  3. Add garlic and stir fry for 30 seconds.
  4. Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
  5. Add water and remaining light soy sauce then season with salt if needed.

Friday, September 19, 2014

Potato And Brinjal Fry



Ingredients:

  1. Potato – 250g
  2. eggplant – 250g
  3. Chopped tomato – 250g
  4. Mustard seeds – ½ tsp
  5. Onion seeds – ½ tsp
  6. Red chilli powder – 2 tsp
  7. Fennel seeds – ½ tsp
  8. Turmeric powder – ½ tsp
  9. Salt – to taste
  10. Green chilli – 6
  11. Fresh coriander – 2 tbsp

Method:

Fry potato and eggplant in oil, take them out from the oil. Then in pan, heat up oil, add tomato, mustard seeds onion seeds, red chilli powder,fennel seeds,turmeric powder and salt. Cook until tomato becomes soft. Then put fried vegetables and put on dum for few minutes. Garnish with green chilli and fresh coriander and serve.