Ingredients: 1 cup Peanuts ( soaked for 30 minutes in 2 cups water,cooked in cooker till 3 whistles and drained ) 1 tbsp Ghee. 1 tsp Jeera. 1/8 tsp Asafoetida. 1 Green chilli (chopped) 6 leaves of Kadi Patta. 1 tbsp grated Coconut. 1/2 tsp Sugar. Salt to taste. Method: Heat ghee in a pan,addContinue reading “Upvasachi Shengdanyachi Bhaji(Peanut vege for fast)”
Monthly Archives: October 2013
Kaju Katli
Ingredients: 3 cups Cashewnuts 10 tbsp Powdered sugar 1 tbsp Corn flour 1/2 tsp Rose essence Silver warq , for decoration as required Method: Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste, using as little water as possible. Mix together sugar andContinue reading “Kaju Katli”
Puri Chat
Ingredients: 1/2 cup chopped Tomato 1/2 cup chopped Onion ½ cup chopped Potatoes(Boiled,peeled and chopped) ½ cup Boiled sprouted Moongs. 1/4 cup chopped Corriander Leaves ¼ cups Meetha chutney. ¼ cup Mint Chutney. 1/2 cup Nylon Sev 1 packet Pani puri ka puris. ¼ tsp Chat masala. Salt to taste. Method: In a bowl mixContinue reading “Puri Chat”
Moong Dal Halwa
This halwa is a delicacy from Rajasthan. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will probably require a little extra ghee too. But the final product is worth every pain taken. Ingredients: 1 cup Yellow Moong Dal(Split green gram skinless) 1 cup Sugar.Continue reading “Moong Dal Halwa”
Jalebi
Fresh hot syrupy jalebis are a hit at any chaat party.They can be easily made at home. Ingredients: 1 cup Refined Flour.Refined flour (maida) 1 cup 1/2 cup Dahi (Yogurt) 1/2 cup 3 cups Sugar 1 tbsp Milk Kesar (Saffron) a few sprigs Ghee for deep-frying Method: In a large bowl, whisk refined flour, yogurtContinue reading “Jalebi”
