Are you lover of pani puri/puche and also voadka lover but hate the taste of vodka?
Try this add 60ml Smrinoff in 200ml of pani puri pani and add with puri.
Thursday, May 29, 2008
Saturday, May 24, 2008
Multiple Layers Paratha
This is my mother's contribution :
To make multiple layers paratha you need kneaded wheat dough, gee (unsalted butter) and dry wheat flour.
Take dough for making paratha, take double of dough which usually required to make single paratha. Roll it to make big circle (normal paratha size), now on the half of the paratha put thin layer of gee, on the other half put wheat flour (powder). Now fold it from center, such that gee layer will be on the top of other layer. On the semi circle repeat the same process, half side ghee and other half dry wheat flour and fold it again. Now roll the triangular shape dough to make paratha. It may not be circular but it is ok. Now you can cook it as normal paratha. Make sure you cook this paratha on high flame, don't cook it on low flame otherwise paratha will become sticky. You will need to put some more gee on the paratha while cooking.
It will go with any curry but I like most with Latpate patato or cauliflower. I also like it with 'bukunu' as quick to eat.
To make multiple layers paratha you need kneaded wheat dough, gee (unsalted butter) and dry wheat flour.
Take dough for making paratha, take double of dough which usually required to make single paratha. Roll it to make big circle (normal paratha size), now on the half of the paratha put thin layer of gee, on the other half put wheat flour (powder). Now fold it from center, such that gee layer will be on the top of other layer. On the semi circle repeat the same process, half side ghee and other half dry wheat flour and fold it again. Now roll the triangular shape dough to make paratha. It may not be circular but it is ok. Now you can cook it as normal paratha. Make sure you cook this paratha on high flame, don't cook it on low flame otherwise paratha will become sticky. You will need to put some more gee on the paratha while cooking.
It will go with any curry but I like most with Latpate patato or cauliflower. I also like it with 'bukunu' as quick to eat.
Aachari Khichadi - Khichadi makeover
I just discovered that how to makeover your moong dal khichadi.
What you need (to serve two)?
1. Left over khichadi (two cups)
2. Onion - 3
3. Tomato – 2
4. Green Pepper (Mirchi)
5. Two table spoon Aachar masala (any aachar masala), I liked this recipe with either lal mirchi aachar or mango pickle masala.
6. Oil to fry
7. cummin seeds (jeera)
8. Red mirch powder.
Cut onion and tomato in small pieces. Remove excess water from the khichadi by frying it on the pan. If khichadi is already dry then it is ready to use. Put some oil in the pan (depending upon how much health conscious you are), put jeera when oil is hot, add chopped green chilies, add half of the onion. Fry till brown. Add half of the cut tomato, red chili powder, and dry khichadi. Fry for 2 mins. now add aachar masala and fry like you fry pav bhaji. Beat khichadi with flat spoon fast. Fry till it starts sticking at the bottom of the pane. Remove the pane and garnish it with remaining onion, tomato and coriander leaves. I goes good with jeera chass.
What you need (to serve two)?
1. Left over khichadi (two cups)
2. Onion - 3
3. Tomato – 2
4. Green Pepper (Mirchi)
5. Two table spoon Aachar masala (any aachar masala), I liked this recipe with either lal mirchi aachar or mango pickle masala.
6. Oil to fry
7. cummin seeds (jeera)
8. Red mirch powder.
Cut onion and tomato in small pieces. Remove excess water from the khichadi by frying it on the pan. If khichadi is already dry then it is ready to use. Put some oil in the pan (depending upon how much health conscious you are), put jeera when oil is hot, add chopped green chilies, add half of the onion. Fry till brown. Add half of the cut tomato, red chili powder, and dry khichadi. Fry for 2 mins. now add aachar masala and fry like you fry pav bhaji. Beat khichadi with flat spoon fast. Fry till it starts sticking at the bottom of the pane. Remove the pane and garnish it with remaining onion, tomato and coriander leaves. I goes good with jeera chass.
Baby Corn Recipes
Everyone knows that baby corn is good for your heart. Starting this thread and would like to encourage everyone to post Baby Corn recipes.
Baby Corn rost : This is a simple one. Have you tried to rost the Baby Corn? Is it not rosted as normal corn. There is the way you can rost and enjoy it: Place wire mash 3 inch above the gas burner, put babycorn on top of wire mash, without removing its outer cover. You will see that outer cover will started burning, it is fine let it burn, turn baby corn with tong, keep turning till before burning of last cover. You can rost 3-4 baby corn together. Remove it from the burner, remove all its cover and cut long from the middle. Make small pieces put some salt ,black pepper, lemon juice and serve hot.
It goes well with Kaitha Chutni, here is the recipe:
Kaitha (wood apple) - 1
Green chilli - 5
coriander leaves - 2 tsp
cummin seeds - 1/2 tsp
black salt - 1/4 tsp
white salt - as per taste
Grind them all together and make fine paste.
Baby Corn rost : This is a simple one. Have you tried to rost the Baby Corn? Is it not rosted as normal corn. There is the way you can rost and enjoy it: Place wire mash 3 inch above the gas burner, put babycorn on top of wire mash, without removing its outer cover. You will see that outer cover will started burning, it is fine let it burn, turn baby corn with tong, keep turning till before burning of last cover. You can rost 3-4 baby corn together. Remove it from the burner, remove all its cover and cut long from the middle. Make small pieces put some salt ,black pepper, lemon juice and serve hot.
It goes well with Kaitha Chutni, here is the recipe:
Kaitha (wood apple) - 1
Green chilli - 5
coriander leaves - 2 tsp
cummin seeds - 1/2 tsp
black salt - 1/4 tsp
white salt - as per taste
Grind them all together and make fine paste.
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