So here you can get the recipe of this Carrot Cake.
Saturday, February 28, 2009
Tuesday, February 17, 2009
Carrots - 250Gms.
Sugar - 150 Gms.
Milk - 500 ml.
Cardamom powder - 1/2 tea spoon
Pure Ghee - 1 Teaspoon
Wash, peel & grate the carrots. Heat ghee in a kadai. Add grated carrots in it. Keep lid and let it cook for 2-3 minutes. Now let the cooked carrots get cool. Make a thin paste of these carrots in Mixer. Take a thick bottom vessel and heat it on the flame. Pour the carrot paste into it. Add hot milk and sugar and mix it properly. Let it boil for 2 minutes. Add Cardamom powder and mix it.
Easy & tasty and nutritious Kheer is ready to serve.
Cooked Rice - 200 gms.
Mataki (Moth ) - 1/4 cup
Chana Daal- 1/2 cup
Toor Daal- 3 table spoon
Urad Daal - 3 table spoon
Moong Daal - 3 table spoon
Garlic Cloves - 7-8
Curry leaves - 7-8
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili powder - 2 teaspoon
Ginger green chili paste - 1 teaspoon
Salt as per taste
Oil to Fry
Oil - 1/2 Cup
Mustered seeds (Rai) - 2 table spoon
Asafetida (Hing) - 1/4 Teaspoon
Wash and soak all dals for 7-8 hours. Drain water from dal. Coarsely grind all dal with garlic and curry leaves in the mixer. Now add coriander powder, cumin powder, red chili powder, ginger& green chili paste and salt in dal mixture. Heat Oil in Kadai. Slightly wet your palm, take the dal mixture, shape it into a ball and then press it in center to give a flat round shape. Deep fry the vadas on slow flame so that it will get cooked from inside also. For Tadka, Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing and remove the kadai from the flame.
First serve rice in plate. 4-5 vadas on one side. Crush 2-3 vadas on rice . Now pour 2-3 spoons of hot tadka. (the ssrrrrrr sound shoud come after pouring). In Nagpur some people eat this vada bhat with "Hing pani" that is Asafetida water.(take a bowl of hot water and mix 1 teaspoon of Asafetida in it). If you find this rice very dry, you can serve "kadhi" with it.
I love to add this recipe for Sindhi Rasoi's "Just for you Event"
Saturday, February 14, 2009
As I mentioned earlier he is a GR8 cook though he rarely (actually not very Rare……he visited 3 times in last 10 years, though we have difference on these numbers) visit to Kitchen. ;)
To talk bit about Bull's Eye, this dish not only tastes good but also is a feast for eye, probably that’s the reason my husband likes it. The outer bread and egg looks like dart board with yellow yoke as target…..you need to hit Bull's eye to eat it.
Egg - 1
Bread slice -1
Black pepper powder - 1 pich
Chopped Cabbage - 2 table spoon
Chopped Fenugreek leaves - 1 Table spoon
Butter - 2 table spoon
Salt to taste
Take a bread slice apply butter to both sides of bread. Cut the bread at center in a round shape (today it is cut in a heart shape……valentine na :) ). Take a fry pan and heat this bread(both pieces) from both sides on fry pan till it becomes golden brown. Now break the egg in a bowl (actual the yoke should not break ). Now pour this egg slowly in the circular cut part of bread. Sprinkle salt and black pepper powder on egg. Cook the egg as per your taste - half or full fry. Ensure that egg is cooked along with bread as one piece. While cooking egg, fry cabbage and fenugreek leaves in butter.
Serve the bull's eye in a plate with tomato ketchup along with fried cabbage and fenugreek leaves.
I want to send this recipe to Bindiya's "LOVE-HEART SHAPED FOODS"
And Asankhana's Cook and Create With Luv for Luv
And Sindhura's THE BREAD MANIA event
Monday, February 9, 2009
It is interesting to note that paan made it into Bollywood .
In the Bollywood movie, "Don" starring Amitabh Bachchan there is a song about paan.
"Khaike Paan Banaraswala khul jaye band akal ka tala….."
And from Movie, "Tisari Kasam"
"Pan khaye Sainyya hamaro sawli surtiya hoth lal lal…."
Generally, eating paan after heavy meal of any festival is a part of a tradition. In our house , my Hema Kaku (my aunty) makes very good paan for everybody. I will definitely post her paan's procedure one day.
It is very time consuming and you have to eat this paan on the same day. So to overcome this and at the same time to enjoy taste of Paan, our elders converted this paan's ingredients into powder form which is called as "Tambul". Tambul has good digesting properties. For "Renuka Devi" of Mahur (Maharashtra), Tambul is the main prasad.
Paan (betel leaf) - 50 leaves
Kattha - 5 gms
Chuna - 5 gms
Gulkand - 3 tablespoon
White Supari - 10
Badishep/ Souf - 100 gms.
Jaypatri/ Javitri / Mace spice - 5 gms
Grated Dry Coconut - 1 cup
Cardamom - 10-12
Cloves - 10-12
Saffron - 5 gms.
Wash & dry betel leaves. Remove stem of each leaf. Apply chuna to each paan a little bit. Cut the leaves in small pieces. Then cut the supari in small pieces. Now roast Badishep, jaypatri, Grated Dry Coconut, Cardamom and Cloves Separately for about 1 minute. Then mix all the above ingredients except Gulkand. Now grind it in the Mixer to a thin powder. Put the mixture in a dish and add gulkand to it. Mix neatly. Allow it to dry in shadow for 1 to 2 hours. You can store it for 1 month in a fridge. I think you should definitely try this.
Awla - 1 kg
Sugar- 2 kg.
Wash Awlas neatly. Cook it in a pressure cooker up to one whistle. Let it cool. Remove seeds from Awla. Cut it in to four pieces.
In a big vessel take these Awlas & add sugar. Mix it well. Put it in a glass jar. Keep this mixture in sunlight for 3-4 days. Sugar will get dissolved. Drain the sugar syrup. You can use this syrup as Awla Sharbat. Now, spread the Awla pieces on a tray and dry it in shadow, till pieces become stiff. Store in airtight container. You can use it for 1 year.
Thursday, February 5, 2009
There is absolutely no bitterness in the salad. Now a days variety of salads are becoming famous but our old ladies were knowing such type of healthy recipe from their childhood only. Hats off to them.
Methi(fenugreek) Leaves - 2 cups
Grated carrot - 1 cup
Chopped Tomato - 1 medium
Coriander leaves - 1/4 cup
Dalya (Roasted Gram Dal) - 2 table spoon
Grated Coconut - 1 table spoon (Optional)
Lemon Juice- 1 tea spoon
Sugar- 1 tea spoon
Salt to taste
Oil - 2 table spoon
Rai (Mustered seeds)- 1/2 tea spoon
Jeera (Cumin seeds) - 1/2 tea spoon
Hing (asafetida) - 1 pinch
Wash methi leaves nicely and chop it finely. Coarsely grind the roasted gram dal in mixer. In a bowl add chopped methi leaves, grated carrot, chopped tomatoes, grated coconut, Coarsely grinded roasted gram dal, lemon juice, sugar and salt . Mix it well. If you want you can add chopped onion and cabbage as wel.
Heat the oil in small kadai add mustard seeds and cumin seeds, when it splutter add asafetida. Pour this tadaka on the mixture and mix it. Diet cautious people can avoid this tadka.
Fresh Methi salad is ready. You can eat it with chapati.
This is my entry for Laksmi's SWC-Salads under 15 mins