Sunday, December 17, 2006

Makai ki Roti and Sarson ka Saag

Sarson ka saag

3 bunches sarson, chopped
1 bunch spinach, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 tomatoes, chopped
3 green chillies, chopped
1 tsp garlic, minced
Ginger - 1 inch piece
Salt to taste
2 tsp makai flour
2 tbsp curd
2 tbsp pure ghee
Hing powder - ½ tsp.
1. Remove stems of greens and wash them thoroughly.
2. Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
3. Heat oil in a pan. Add onion and sauté till golden brown.
4. Add garlic, ginger and stir-fry for two minutes.
5. Add chopped tomatoes and cook till tender.
6. Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
8. Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
9. Serve with tempering of ghee and hing powder.

Makai ki roti

2 1/2 cup maize flour

1. Prepare a dough by adding water gradually.
2. Shape rotis between plastic sheets.
3. Cook on hot, well-greased griddle on slow flame.
4. Add a little ghee on both sides while cooking. Smear ghee on top and serve hot.
Tip : Chopped methi leaves or grated radish can be added while making the dough.

Sunday, December 10, 2006

Mixed Vegetable Pakoda


Palak - 13-14 leaves
Methi leaves - few
Cauliflower- 8-10 small florets
Onion - 2
Potato - 2
Tomato -1
Gram flour (besan) 250 gms
Green chillies 2
Ginger 1 inch piece
Ajwain - ½ tea spoon
Red chilli powder - ½ tea spoon
Salt to taste
Oil to fry

Method :
1. Wash palak and methi leaves, drain water and chop coarsely.
2. Cut onion, potato and tomato into fine pieces.
3. Take out small florets of cauliflower and wash.
4. Chop green chillies and grate ginger.
5. Gradually add gram flour to the vegetables till the batter is of semi-solid consistency.
6. Add ajwain and salt.
7. Add water if required since the besan can be mixed in the juice of vegetables itself.
8. Heat the oil, take the batter and drop in small portions into the oil.
9. Cook on medium fire till the pakodas are of light brown colour.
10. Mixed vegetable pakodas are delicious and can be eaten plain or with tomato sauce.

Sunday, December 03, 2006

Badam Halwa

Badam : 50 nos
Sugar : 2 heaped tbsp.
Pure Ghee : 2 tbsp.
Milk - ¼ tea cup
Method :
  1. Soak Badams for 6-7 hours. Then remove the outer skin.
  2. Grind the badams into a smooth paste using just enough water (chatni like consistency).
  3. Heat ghee in a kadai, add the badam paste and mix it well.
  4. Keep on stirring on low flame till it becomes dry and nice smell starts coming.
  5. Add milk and sugar and keep on stirring till it leaves the sides of the kadai.
  6. Relish the hot badam halwa.
Tip : If you feel that the paste is sticking with pan, add more ghee. Badam halwa is too tasty in itself that there is no need of adding cardamom, saffron or any other dry fruit. With a glass of milk it makes a very healthy breakfast. It is good for growing children.