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SWEET POTATOES KHEERIngredients:1 c
SWEET POTATOES KHEER
Ingredients:
1 cup grated sweet potatoes (ratali)
1/4 cup sugar
1/2 cup fresh coconut scraped
5 cardamoms, ground
4 cups full cream milk
What you do:
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.
http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
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SWEET POTATOES KAP
Ingredients:
1 kg sweet potatoes
250 gm sugar
ghee for frying
cardamom powder
What you do:
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.
http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
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VARAI KHICHDI
Ingredients:
2 cups varai
1 cup roasted, coarsely pounded peanuts
salt and jaggery to taste
4 green chilies
1 tsp. cumin seeds
2 cloves and 2 pieces cinnamon, powdered finely
chopped fresh coriander leaves
1/2 cup fresh coconut
2 tbs. ghee
What you do:
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery.
When almost cooked, add ground peanuts and clove-cinnamon powder. Add a little ghee over it and cover and cook a little more. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it.
For variation, add small cubes of fried potatoes to the dish.
http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
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SAGO MILKCAKE
Ingredients:
Sachamoti Sago : 1 Cup
Sugar : 1 Cup
Milkmaid : 1/4 Tin
Milk : 1 Cup
Water : 1 Cup
Ghee : 2 tablespoon
May be add: Pista (Pistachio), Badam (Almond),
Cashewnut, and Saffron as per taste.
Method:
Mix 1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and Ghee and mix them till it becomes a Semi-solid Mass. Transfer the content to a plate, which is already given a thin coating of Ghee. Allow the contents to cool and then cut to required shapes. Other nuts and additives may be placed on the ready cake and it is ready to serve.
http://www.sabuindia.com/rec1.htm
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PANEER DELIGHT
Ingredients:
Sachamoti Sago: 250 GMS.
Paneer : 250 GMS.
Milk : 200 ml
Apple : One
Mango (Ripe) : One
watermelon : 1 Slice
Sugar : 4-Tablespoon
Strawberry Milkmaid : 1 Tin
jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan
Desiccated Coconut : 50 GMS.
Food Colour: Red & Green
Ghee : Small amount to fry
Decorative : Almonds, Cashew and Raisins
Method:
Chop the fruits into small pieces and keep ready. Heat 200 ml of water and dissolve the crystals in it. Add 200 ml. Coldwater & place it in the fridge to set in a container. Cut it into small pieces. Beat paneer with sugar and milk in a mixer to get a smooth paste. Add a little saffron dissolved in Milk. Bake the paneer till a golden crust is not formed on the top. Fry Sachamoti sago in one tablespoon of Ghee and enough water to boil. Cool it and add milkmaid to it. Place the baked paneer in a round bowl and trim off the excess. Mix all the chopped fruits, nuts, cardamom with the sago and milk mixture and pour it on top of paneer. Decorate with coloured desiccated coconut pieces. Chill for 2 to 3 hours and Serve cool.
http://www.sabuindia.com/rec2.htm
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Avial - Curried Vegetables - South Indian style
Ingredients
Vegetables - Carrots, Potatoes, Pumpkin, Eggplant .
Coconut 1 cup
Green chillies 8
Red chillies 2
Cumin seeds 1 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Coconut oil 2 t.spoon
Yogurt 1/2 cup
Curry leaves a few
Method
Chop all the vegetables evenly, and cook it with little water.
Add turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out.
Garnish with curry leaves and coconut oil.
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Cucumber Pachadi - Raita
Ingredients
Cucumber washed, peeled & finely chopped
Yogurt 2 cups
Cilantro (coriander leaf) washed and finely chopped
Green chillies 1-2 finely chopped
Coconut grated 1 t.spoon
Salt 1/2 t.spoon
Mustard seeds less than 1/4 t.spoon
Hing a small pinch
Cooking Oil 1/2 t.spoon
Method
Wet grind green chilles, salt, coconut and little cilantro in little yogurt.
Mix the above with cucumber, and the remaining yogurt.
Fry mustard and hing in little oil and add it to above.
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ALU POSTO (POTATOES AND POPPY SEEDS)
A dry accompaniment to a meal of rice and curries.
INGREDIENT :
Potatoes - 500 gm.
Nigella seeds - a pinch.
Green chilies - 6 gm.
Sugar - 4 gm.
Poppy seeds - 20 gm. (heaped)
Oil - 30 ml.
Ghee - 25 gm.
Red chili powder - 5 gm.
Salt to taste.
METHOD :
Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.
Time taken -- 20 mins. Serves -- 4.
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Spinach - Saak
Ingredients:
For a serving size of 4-5
2 packets frozen spinach, thawed
1" cube of ginger, finely diced
3 Shukhno lonka (dry red chilli)
Dash of Hing (Asafoetida)
Potatoes - about 4 medium-large ones
Kasoori Methi (Dried fenugreek leaves)
Mouri/Saunf (Fennel seeds)
Salt to taste
Method:
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for
about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and
fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add
salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry
for a few minutes. At this point, you might add a little water if you so desire. Serve hot.
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SHUKTO: (bitter subji)
Ingredients:
Cut all the veggies in big chunks
2 potatoes
1 radish
1 raw green banana
1 bitter gourd
1 egg plant (medium)
grind to paste:
4tsp poppy seed
4tsp cumin seed
4tsp mustard seed
1 tsp chestnut flour (or kutu ata)
2 tsp mustard seed
salt
sugar
little oil
Method:
Heat oil, season with mustard seeds, after it starts spluttering, add the veggies,
cook till tender, after its soft add the ground paste, salt, sugar, water. Bring to
boil and this bitter dish is ready.
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ALURDAM
Ingredients:
500 gms small sized potatoes
1/2 tbl spoon mustard seeds
2 twigs kurry leaves
50 gms tamarind
4-5 green chillies
salt according to taste
1 tbl spoon ginger paste
1 tbl spoon sugar
3-4 tbl spoon olive or peanut oil
Boil potatoes and peel them.
Method:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
- Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
- Then add the boiled potatoes & fry for a minute or two.
- Then add chillies, sugar & salt & add tamarind juice.
- Stir & serve hot
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Korela Bhaja (Fried Bitter Melon)
5-6 bitter melon (korela)
1. Slice the bittermelon (like you would a cucumber) and coat the slices with
turmeric powder and salt. Leave to sit for 5 minutes.
2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices;
some people prefer thicker slices fried til they are just cooked but still green
and soft - while others prefer wafer thin slices fried 'til they are crunchy and
become dark bitter melon chips.
3. Again you may remove the seeds if you like before eating.
Serve as a starter. Invokes digestion - Very delicious!
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Sweet Lassi - yogurt drink
Ingredients:
1 scoop Ice
2 scoops Yoghurt
1 splash Lemon juice
8 handfuls Sugar
3 pinches Salt
1 squirt Rosewater
Mixing instructions:
Mix them all together in a blender. The measurements are not precise because
you oughtta just throw everything in to taste. This is mainly here to help out
those, like myself, who tried making the Sweet Lassi with the other Sweet
Lassi recipe, and found out that it was pretty bad - watery, not sweet, et
cetera. Ice is the key.
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Pudina (Mint) Chutney
Ingredients:
2 bunches mint leaves
2 small mangoes
1½ table spoon sugar
5-6 green chillies
½ tea spoon mustard
salt to taste
Method :
Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix it
with grated mango. Mix all ingredients to it and grind without water. If needed,
add grated dry coconut for taste.
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Misti Doi (sweet yogurt)
1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar
That's it, mix them together ( no need to boil and cool the milk ) and put the
mix in the oven at very low temperature for 6 hours. by trial and error you will
find the correct temperature setting for your oven for the perfect DOI ! If it's
not setting up the temperature a bit.
Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does
not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6
hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.
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0/5000
SWEET POTATOES KHEERIngredients:1 cup grated sweet potatoes (ratali)1/4 cup sugar1/2 cup fresh coconut scraped5 cardamoms, ground4 cups full cream milkWhat you do:Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asphorizontal ruleSWEET POTATOES KAPIngredients:1 kg sweet potatoes250 gm sugarghee for fryingcardamom powderWhat you do:Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asphorizontal ruleVARAI KHICHDIIngredients:2 cups varai1 cup roasted, coarsely pounded peanutssalt and jaggery to taste4 green chilies1 tsp. cumin seeds2 cloves and 2 pieces cinnamon, powdered finelychopped fresh coriander leaves1/2 cup fresh coconut2 tbs. gheeWhat you do:Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery.When almost cooked, add ground peanuts and clove-cinnamon powder. Add a little ghee over it and cover and cook a little more. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it.For variation, add small cubes of fried potatoes to the dish.http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asphorizontal ruleSAGO MILKCAKEIngredients:Sachamoti Sago : 1 CupSugar : 1 CupMilkmaid : 1/4 TinMilk : 1 CupWater : 1 CupGhee : 2 tablespoonMay be add: Pista (Pistachio), Badam (Almond),Cashewnut, and Saffron as per taste.Method:Mix 1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and Ghee and mix them till it becomes a Semi-solid Mass. Transfer the content to a plate, which is already given a thin coating of Ghee. Allow the contents to cool and then cut to required shapes. Other nuts and additives may be placed on the ready cake and it is ready to serve.http://www.sabuindia.com/rec1.htmhorizontal rulePANEER DELIGHTIngredients:Sachamoti Sago: 250 GMS.Paneer : 250 GMS.Milk : 200 mlApple : OneMango (Ripe) : Onewatermelon : 1 SliceSugar : 4-TablespoonStrawberry Milkmaid : 1 Tinjelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from PakisthanDesiccated Coconut : 50 GMS.Food Colour: Red & GreenGhee : Small amount to fryDecorative : Almonds, Cashew and RaisinsMethod:Chop the fruits into small pieces and keep ready. Heat 200 ml of water and dissolve the crystals in it. Add 200 ml. Coldwater & place it in the fridge to set in a container. Cut it into small pieces. Beat paneer with sugar and milk in a mixer to get a smooth paste. Add a little saffron dissolved in Milk. Bake the paneer till a golden crust is not formed on the top. Fry Sachamoti sago in one tablespoon of Ghee and enough water to boil. Cool it and add milkmaid to it. Place the baked paneer in a round bowl and trim off the excess. Mix all the chopped fruits, nuts, cardamom with the sago and milk mixture and pour it on top of paneer. Decorate with coloured desiccated coconut pieces. Chill for 2 to 3 hours and Serve cool.http://www.sabuindia.com/rec2.htmhorizontal ruleAvial - Curried Vegetables - South Indian style Ingredients Vegetables - Carrots, Potatoes, Pumpkin, Eggplant . Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few Method Chop all the vegetables evenly, and cook it with little water. Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out. Garnish with curry leaves and coconut oil.horizontal ruleCucumber Pachadi - Raita Ingredients Cucumber washed, peeled & finely chopped Yogurt 2 cups Cilantro (coriander leaf) washed and finely chopped Green chillies 1-2 finely chopped Coconut grated 1 t.spoon Salt 1/2 t.spoon Mustard seeds less than 1/4 t.spoon Hing a small pinch Cooking Oil 1/2 t.spoon Method Wet grind green chilles, salt, coconut and little cilantro in little yogurt. Mix the above with cucumber, and the remaining yogurt. Fry mustard and hing in little oil and add it to above. horizontal ruleALU POSTO (POTATOES AND POPPY SEEDS)A dry accompaniment to a meal of rice and curries.INGREDIENT :Potatoes - 500 gm.Nigella seeds - a pinch.Green chilies - 6 gm.Sugar - 4 gm.Poppy seeds - 20 gm. (heaped)Oil - 30 ml.Ghee - 25 gm.Red chili powder - 5 gm.Salt to taste.METHOD :Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice. Time taken -- 20 mins. Serves -- 4. horizontal ruleSpinach - SaakIngredients:For a serving size of 4-52 packets frozen spinach, thawed1" cube of ginger, finely diced3 Shukhno lonka (dry red chilli)Dash of Hing (Asafoetida)Potatoes - about 4 medium-large onesKasoori Methi (Dried fenugreek leaves)Mouri/Saunf (Fennel seeds)Salt to tasteMethod:Cut the potatoes into small pieces, and then either lightly boil them or microwave them forabout 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, andfennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, addsalt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fryfor a few minutes. At this point, you might add a little water if you so desire. Serve hot. horizontal ruleSHUKTO: (bitter subji)Ingredients:Cut all the veggies in big chunks2 potatoes1 radish1 raw green banana1 bitter gourd1 egg plant (medium)grind to paste:4tsp poppy seed4tsp cumin seed4tsp mustard seed1 tsp chestnut flour (or kutu ata)2 tsp mustard seedsaltsugarlittle oilMethod:Heat oil, season with mustard seeds, after it starts spluttering, add the veggies,cook till tender, after its soft add the ground paste, salt, sugar, water. Bring toboil and this bitter dish is ready.horizontal ruleALURDAMIngredients:500 gms small sized potatoes1/2 tbl spoon mustard seeds2 twigs kurry leaves50 gms tamarind4-5 green chilliessalt according to taste1 tbl spoon ginger paste1 tbl spoon sugar3-4 tbl spoon olive or peanut oilBoil potatoes and peel them.Method:Soak tamarind in a cup of water for 10 mins.and strain the juice. - Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
- Then add the boiled potatoes & fry for a minute or two.
- Then add chillies, sugar & salt & add tamarind juice.
- Stir & serve hot
horizontal rule
Korela Bhaja (Fried Bitter Melon)
5-6 bitter melon (korela)
1. Slice the bittermelon (like you would a cucumber) and coat the slices with
turmeric powder and salt. Leave to sit for 5 minutes.
2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices;
some people prefer thicker slices fried til they are just cooked but still green
and soft - while others prefer wafer thin slices fried 'til they are crunchy and
become dark bitter melon chips.
3. Again you may remove the seeds if you like before eating.
Serve as a starter. Invokes digestion - Very delicious!
horizontal rule
Sweet Lassi - yogurt drink
Ingredients:
1 scoop Ice
2 scoops Yoghurt
1 splash Lemon juice
8 handfuls Sugar
3 pinches Salt
1 squirt Rosewater
Mixing instructions:
Mix them all together in a blender. The measurements are not precise because
you oughtta just throw everything in to taste. This is mainly here to help out
those, like myself, who tried making the Sweet Lassi with the other Sweet
Lassi recipe, and found out that it was pretty bad - watery, not sweet, et
cetera. Ice is the key.
horizontal rule
Pudina (Mint) Chutney
Ingredients:
2 bunches mint leaves
2 small mangoes
1½ table spoon sugar
5-6 green chillies
½ tea spoon mustard
salt to taste
Method :
Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix it
with grated mango. Mix all ingredients to it and grind without water. If needed,
add grated dry coconut for taste.
horizontal rule
Misti Doi (sweet yogurt)
1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar
That's it, mix them together ( no need to boil and cool the milk ) and put the
mix in the oven at very low temperature for 6 hours. by trial and error you will
find the correct temperature setting for your oven for the perfect DOI ! If it's
not setting up the temperature a bit.
Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does
not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6
hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.
horizontal rule
- Then add the boiled potatoes & fry for a minute or two.
- Then add chillies, sugar & salt & add tamarind juice.
- Stir & serve hot
horizontal rule
Korela Bhaja (Fried Bitter Melon)
5-6 bitter melon (korela)
1. Slice the bittermelon (like you would a cucumber) and coat the slices with
turmeric powder and salt. Leave to sit for 5 minutes.
2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices;
some people prefer thicker slices fried til they are just cooked but still green
and soft - while others prefer wafer thin slices fried 'til they are crunchy and
become dark bitter melon chips.
3. Again you may remove the seeds if you like before eating.
Serve as a starter. Invokes digestion - Very delicious!
horizontal rule
Sweet Lassi - yogurt drink
Ingredients:
1 scoop Ice
2 scoops Yoghurt
1 splash Lemon juice
8 handfuls Sugar
3 pinches Salt
1 squirt Rosewater
Mixing instructions:
Mix them all together in a blender. The measurements are not precise because
you oughtta just throw everything in to taste. This is mainly here to help out
those, like myself, who tried making the Sweet Lassi with the other Sweet
Lassi recipe, and found out that it was pretty bad - watery, not sweet, et
cetera. Ice is the key.
horizontal rule
Pudina (Mint) Chutney
Ingredients:
2 bunches mint leaves
2 small mangoes
1½ table spoon sugar
5-6 green chillies
½ tea spoon mustard
salt to taste
Method :
Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix it
with grated mango. Mix all ingredients to it and grind without water. If needed,
add grated dry coconut for taste.
horizontal rule
Misti Doi (sweet yogurt)
1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar
That's it, mix them together ( no need to boil and cool the milk ) and put the
mix in the oven at very low temperature for 6 hours. by trial and error you will
find the correct temperature setting for your oven for the perfect DOI ! If it's
not setting up the temperature a bit.
Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does
not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6
hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.
horizontal rule
การแปล กรุณารอสักครู่..
SWEET POTATOES KHEER
Ingredients:
1 cup grated sweet potatoes (ratali)
1/4 cup sugar
1/2 cup fresh coconut scraped
5 cardamoms, ground
4 cups full cream milk
What you do:
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.
http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
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SWEET POTATOES KAP
Ingredients:
1 kg sweet potatoes
250 gm sugar
ghee for frying
cardamom powder
What you do:
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.
http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
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VARAI KHICHDI
Ingredients:
2 cups varai
1 cup roasted, coarsely pounded peanuts
salt and jaggery to taste
4 green chilies
1 tsp. cumin seeds
2 cloves and 2 pieces cinnamon, powdered finely
chopped fresh coriander leaves
1/2 cup fresh coconut
2 tbs. ghee
What you do:
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery.
When almost cooked, add ground peanuts and clove-cinnamon powder. Add a little ghee over it and cover and cook a little more. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it.
For variation, add small cubes of fried potatoes to the dish.
http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
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SAGO MILKCAKE
Ingredients:
Sachamoti Sago : 1 Cup
Sugar : 1 Cup
Milkmaid : 1/4 Tin
Milk : 1 Cup
Water : 1 Cup
Ghee : 2 tablespoon
May be add: Pista (Pistachio), Badam (Almond),
Cashewnut, and Saffron as per taste.
Method:
Mix 1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and Ghee and mix them till it becomes a Semi-solid Mass. Transfer the content to a plate, which is already given a thin coating of Ghee. Allow the contents to cool and then cut to required shapes. Other nuts and additives may be placed on the ready cake and it is ready to serve.
http://www.sabuindia.com/rec1.htm
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PANEER DELIGHT
Ingredients:
Sachamoti Sago: 250 GMS.
Paneer : 250 GMS.
Milk : 200 ml
Apple : One
Mango (Ripe) : One
watermelon : 1 Slice
Sugar : 4-Tablespoon
Strawberry Milkmaid : 1 Tin
jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan
Desiccated Coconut : 50 GMS.
Food Colour: Red & Green
Ghee : Small amount to fry
Decorative : Almonds, Cashew and Raisins
Method:
Chop the fruits into small pieces and keep ready. Heat 200 ml of water and dissolve the crystals in it. Add 200 ml. Coldwater & place it in the fridge to set in a container. Cut it into small pieces. Beat paneer with sugar and milk in a mixer to get a smooth paste. Add a little saffron dissolved in Milk. Bake the paneer till a golden crust is not formed on the top. Fry Sachamoti sago in one tablespoon of Ghee and enough water to boil. Cool it and add milkmaid to it. Place the baked paneer in a round bowl and trim off the excess. Mix all the chopped fruits, nuts, cardamom with the sago and milk mixture and pour it on top of paneer. Decorate with coloured desiccated coconut pieces. Chill for 2 to 3 hours and Serve cool.
http://www.sabuindia.com/rec2.htm
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Avial - Curried Vegetables - South Indian style
Ingredients
Vegetables - Carrots, Potatoes, Pumpkin, Eggplant .
Coconut 1 cup
Green chillies 8
Red chillies 2
Cumin seeds 1 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Coconut oil 2 t.spoon
Yogurt 1/2 cup
Curry leaves a few
Method
Chop all the vegetables evenly, and cook it with little water.
Add turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out.
Garnish with curry leaves and coconut oil.
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Cucumber Pachadi - Raita
Ingredients
Cucumber washed, peeled & finely chopped
Yogurt 2 cups
Cilantro (coriander leaf) washed and finely chopped
Green chillies 1-2 finely chopped
Coconut grated 1 t.spoon
Salt 1/2 t.spoon
Mustard seeds less than 1/4 t.spoon
Hing a small pinch
Cooking Oil 1/2 t.spoon
Method
Wet grind green chilles, salt, coconut and little cilantro in little yogurt.
Mix the above with cucumber, and the remaining yogurt.
Fry mustard and hing in little oil and add it to above.
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ALU POSTO (POTATOES AND POPPY SEEDS)
A dry accompaniment to a meal of rice and curries.
INGREDIENT :
Potatoes - 500 gm.
Nigella seeds - a pinch.
Green chilies - 6 gm.
Sugar - 4 gm.
Poppy seeds - 20 gm. (heaped)
Oil - 30 ml.
Ghee - 25 gm.
Red chili powder - 5 gm.
Salt to taste.
METHOD :
Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.
Time taken -- 20 mins. Serves -- 4.
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Spinach - Saak
Ingredients:
For a serving size of 4-5
2 packets frozen spinach, thawed
1" cube of ginger, finely diced
3 Shukhno lonka (dry red chilli)
Dash of Hing (Asafoetida)
Potatoes - about 4 medium-large ones
Kasoori Methi (Dried fenugreek leaves)
Mouri/Saunf (Fennel seeds)
Salt to taste
Method:
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for
about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and
fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add
salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry
for a few minutes. At this point, you might add a little water if you so desire. Serve hot.
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SHUKTO: (bitter subji)
Ingredients:
Cut all the veggies in big chunks
2 potatoes
1 radish
1 raw green banana
1 bitter gourd
1 egg plant (medium)
grind to paste:
4tsp poppy seed
4tsp cumin seed
4tsp mustard seed
1 tsp chestnut flour (or kutu ata)
2 tsp mustard seed
salt
sugar
little oil
Method:
Heat oil, season with mustard seeds, after it starts spluttering, add the veggies,
cook till tender, after its soft add the ground paste, salt, sugar, water. Bring to
boil and this bitter dish is ready.
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ALURDAM
Ingredients:
500 gms small sized potatoes
1/2 tbl spoon mustard seeds
2 twigs kurry leaves
50 gms tamarind
4-5 green chillies
salt according to taste
1 tbl spoon ginger paste
1 tbl spoon sugar
3-4 tbl spoon olive or peanut oil
Boil potatoes and peel them.
Method:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
- Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
- Then add the boiled potatoes & fry for a minute or two.
- Then add chillies, sugar & salt & add tamarind juice.
- Stir & serve hot
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Korela Bhaja (Fried Bitter Melon)
5-6 bitter melon (korela)
1. Slice the bittermelon (like you would a cucumber) and coat the slices with
turmeric powder and salt. Leave to sit for 5 minutes.
2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices;
some people prefer thicker slices fried til they are just cooked but still green
and soft - while others prefer wafer thin slices fried 'til they are crunchy and
become dark bitter melon chips.
3. Again you may remove the seeds if you like before eating.
Serve as a starter. Invokes digestion - Very delicious!
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Sweet Lassi - yogurt drink
Ingredients:
1 scoop Ice
2 scoops Yoghurt
1 splash Lemon juice
8 handfuls Sugar
3 pinches Salt
1 squirt Rosewater
Mixing instructions:
Mix them all together in a blender. The measurements are not precise because
you oughtta just throw everything in to taste. This is mainly here to help out
those, like myself, who tried making the Sweet Lassi with the other Sweet
Lassi recipe, and found out that it was pretty bad - watery, not sweet, et
cetera. Ice is the key.
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Pudina (Mint) Chutney
Ingredients:
2 bunches mint leaves
2 small mangoes
1½ table spoon sugar
5-6 green chillies
½ tea spoon mustard
salt to taste
Method :
Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix it
with grated mango. Mix all ingredients to it and grind without water. If needed,
add grated dry coconut for taste.
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Misti Doi (sweet yogurt)
1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar
That's it, mix them together ( no need to boil and cool the milk ) and put the
mix in the oven at very low temperature for 6 hours. by trial and error you will
find the correct temperature setting for your oven for the perfect DOI ! If it's
not setting up the temperature a bit.
Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does
not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6
hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.
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การแปล กรุณารอสักครู่..
นมหวาน ส่วนผสม : 1 ถ้วย มันฝรั่งหวาน ( ratali )
1 / 4 ถ้วยน้ำตาล
1 / 2 ถ้วยมะพร้าวสดขูด
5
4 ถ้วย Cardamoms , พื้นเต็มครีมนม
สิ่งที่คุณทำ :
ล้าง , ปอกเปลือกและขูดมันฝรั่งหวาน ปรุงอาหารในนมจนกลายเป็นนุ่มและส่วนผสมข้น แล้วเพิ่มน้ำตาล , กระวานผงและมะพร้าวและปรุงอาหารไม่กี่นาที เสิร์ฟร้อนหรือเย็นนมเหมือนวุ้นเส้นนม และ รสชาดดี
http : / / www.lifepositive . com / ร่างกาย / holistic สูตร / สูตร / อาหารอย่างรวดเร็ว . ASP
แนวนอนกฎ
หวานคับ
:
1 กก. ส่วนผสมมันฝรั่งหวาน 250 กรัมน้ำตาล
กระวานผงน้ำมันเนยสำหรับทอด
สิ่งที่คุณทำ :
ล้างและลบสกินมันฝรั่งหวาน หั่นเป็นชิ้นบาง ๆรอบและทอดในน้ำมันเนย .ใช้น้ำตาล 1 / 4 เท่ากับปริมาตรของชิ้น ) และทำให้น้ำตาลน้ำเชื่อมของหัวข้อหนึ่งที่คงเส้นคงวา เพิ่มยี่หร่าผงได้ สถานที่มันเทศทอดชิ้นในน้ำเชื่อมคนให้เข้ากันเบา ๆ เก็บบ้าง แล้วเอา พวกเขาจะเปิดกรอบ
http : / / www.lifepositive . com / ร่างกาย / holistic สูตร / สูตร / อาหารอย่างรวดเร็ว . ASP
varai แนวนอนกฎ khichdi
ส่วนผสม :
2 ถ้วย varai
1 ถ้วย อบถั่วลิสงโขลกหยาบและเกลือเพื่อลิ้มรส
ลูกหลาน 4 พริกเขียว
1 ช้อนชา เมล็ดยี่หร่า
2 กานพลูและอบเชย 2 ชิ้น ผงละเอียดสด หั่นผักชีใบ
1 / 2 ถ้วย กะทิสด 2 tbs . น้ำมันเนย
สิ่งที่คุณทำ :
เนยใสความร้อน เพิ่มเมล็ดยี่หร่าและพริกสีเขียว แล้วเพิ่ม varai อบสักพัก ใส่ 4 ถ้วยน้ำร้อนใน varai พร้อมกับเกลือและ jaggery
พอเกือบสุกใส่ถั่วลิสงป่นและผงอบเชย กานพลู เพิ่มเนยใสน้อยกว่า และครอบคลุมและปรุงอาหารอีกเล็กน้อย โรยหน้าด้วยมะพร้าว และผักชี ก่อนเสิร์ฟบีบมะนาวมากกว่า
สำหรับการเพิ่มก้อนเล็ก ๆของมันฝรั่งทอดในจาน
http : / / www.lifepositive . com / ร่างกาย / holistic สูตร / สูตร / อาหารอย่างรวดเร็ว . ASP
แนวนอนกฎ
sachamoti สาคู milkcake ส่วนผสม : สาคู 1 ถ้วย
น้ำตาล 1 ถ้วย
หญิงรีดนมวัว 1 / 4 กระป๋องนม 1 ถ้วย น้ำ 1 ถ้วย
น้ำมันเนย 2 ช้อนโต๊ะ
อาจจะเพิ่ม : pista ( Pistachio ) badam ( อัลมอนด์ ) ,
Cashewnut และสีเหลืองตามรสนิยม
: วิธีผสม 1-cup น้ำและนมต้มบน เตา เพิ่ม sachamoti สาคูและผสมจนเดือด เพิ่มน้ำตาลไปต้มสาคูและผสมดี หญิงรีดนมวัว และเพิ่มเนยใสและผสมกันจนกลายเป็นกึ่งแข็งมวลการถ่ายโอนเนื้อหากับจาน แล้วซึ่งได้รับการเคลือบ ghee . อนุญาตให้เนื้อหาให้เย็นแล้วตัดเป็นรูปร่าง ถั่วอื่น ๆและวัตถุเจือปนที่อาจถูกวางไว้บนเค้กพร้อม และพร้อมจะให้บริการ .
http : / / www.sabuindia . com / rec1 . htm กฎ
แนวนอนเนีย
sachamoti Delight ส่วนผสม : สาคู : gms .
เนีย : 250 กรัม นมสด 200 ml
: Apple : หนึ่ง
มะม่วงสุก : หนึ่ง
การแปล กรุณารอสักครู่..
ภาษาอื่น ๆ
การสนับสนุนเครื่องมือแปลภาษา: กรีก, กันนาดา, กาลิเชียน, คลิงออน, คอร์สิกา, คาซัค, คาตาลัน, คินยารวันดา, คีร์กิซ, คุชราต, จอร์เจีย, จีน, จีนดั้งเดิม, ชวา, ชิเชวา, ซามัว, ซีบัวโน, ซุนดา, ซูลู, ญี่ปุ่น, ดัตช์, ตรวจหาภาษา, ตุรกี, ทมิฬ, ทาจิก, ทาทาร์, นอร์เวย์, บอสเนีย, บัลแกเรีย, บาสก์, ปัญจาป, ฝรั่งเศส, พาชตู, ฟริเชียน, ฟินแลนด์, ฟิลิปปินส์, ภาษาอินโดนีเซี, มองโกเลีย, มัลทีส, มาซีโดเนีย, มาราฐี, มาลากาซี, มาลายาลัม, มาเลย์, ม้ง, ยิดดิช, ยูเครน, รัสเซีย, ละติน, ลักเซมเบิร์ก, ลัตเวีย, ลาว, ลิทัวเนีย, สวาฮิลี, สวีเดน, สิงหล, สินธี, สเปน, สโลวัก, สโลวีเนีย, อังกฤษ, อัมฮาริก, อาร์เซอร์ไบจัน, อาร์เมเนีย, อาหรับ, อิกโบ, อิตาลี, อุยกูร์, อุสเบกิสถาน, อูรดู, ฮังการี, ฮัวซา, ฮาวาย, ฮินดี, ฮีบรู, เกลิกสกอต, เกาหลี, เขมร, เคิร์ด, เช็ก, เซอร์เบียน, เซโซโท, เดนมาร์ก, เตลูกู, เติร์กเมน, เนปาล, เบงกอล, เบลารุส, เปอร์เซีย, เมารี, เมียนมา (พม่า), เยอรมัน, เวลส์, เวียดนาม, เอสเปอแรนโต, เอสโทเนีย, เฮติครีโอล, แอฟริกา, แอลเบเนีย, โคซา, โครเอเชีย, โชนา, โซมาลี, โปรตุเกส, โปแลนด์, โยรูบา, โรมาเนีย, โอเดีย (โอริยา), ไทย, ไอซ์แลนด์, ไอร์แลนด์, การแปลภาษา.
- ผัดถั่วฝักยาว
- Wishing you a very HNY2015 and GBU every
- ทำให้ฉันมีความรู้สึกอยากเป็นพยาบาลมากขึ้
- ฉ้นรักแปล
- ทำให้ฉันมีความรู้สึกอยากเป็นพยาบาลมากขึ้
- calibrated
- Happy new year
- เสื้อลายจุด
- กับบ้านกี่โมง
- were purchased
- สีคราม
- เสื้อลายจุด
- อาย
- ไม่มีที่ไป
- ฉันพิมผิดสวัสดีปีใหม่เช่นกันขอให้มีความส
- If you have no idea How hungry it is ? Y
- สีน้ำเงินอมฟ้า
- ฉันอยากฝึกภาษาอังกฤษ
- บัวลอย ของหวานที่เป็นของโปรดของใครหลายๆค
- ตอนแรกฉันจะส่งเองทางinstragram แต่หาชื่อ
- ผัดถั่วฝักยาว
- เป็นผู้ใหญ่ อายุเพิ่มขึ้น
- ไม่ต้องถามปีที่ดีที่สุด จงทำทุกปีให้ดีที
- ขอถ่ายรูปกับคุณด้วยได้ไหม?
