Ingredients: Evaporated milk 2 cup Dry coconut powder 1 cup Cardamom powder 1/2 tsp Sugar 1/2 cup
Method: 1. In a large heavy bottom pan cook evaporated milk and bring it to boil. 2. Add cocout powder in to the milk and stir continuosly. 3. When it starts to thickens, add sugar and cardamom powder. 4. Stir for another 1-2 minutes. When it starts leaving the pan and form a ball then mixture is ready. 5. Make a small ball and coat with dry coconut powder.
( Makes 6 regular size muffin) Ingredients: Whole wheat flour.............................3/4 cup Brown sugar.....................................1/4 cup Baking powder..................................1/2 tsp Baking soda......................................1/2 tsp Banana............................................2 medium size Butter............................................ 2 Tbsp Walnut............................................4 Tbsp ( roughly chopped) pinch of salt.
Method: 1. In a bowl mix mashed banana, butter and brown sugar and mix it very well. 2. Shift wheat flour, baking powder, baking soda, salt together and mix with banana mixture. 3. Mix everything very well and add 2 tbsp walnut. Keep rest of the walnut aside for garnishing. 4. Preheat over on 350 degree F. 5, Place liner in muffin pan and spoon the mixture into liner. 6. Sprinkle rest of the walnut on the muffin. 7. Bake in the oven for 25-30 minutes.
( Note: you can also use regular sugar instead of brown sugar.)
INGREDIENTS Potatoes.........................................3 medium Cauliflower......................................1/2 small Oil ...............................................1 1/2 tablespoons Cumin seeds.................................... 1 teaspoon Ginger........................................... 2 inch piece(cut into thin strips) Green chillies................................... 3(cut in slits) Salt to taste Turmeric powder...............................1/2 teaspoon Coriander powder.............................. 2 teaspoons Red chilli powder.............................. 1/2 teaspoon Garam masala powder......................... 1/2 teaspoon Fresh coriander leaves..........................2 tablespoons(chopped) lemon juice......................................1/2 teaspoon
METHOD 1.Peel the potatoes, halve and slice. You can also cut them into small pieces. 2.Wash the cauliflower, remove stems and separate into florets. Trim the stem and cut into small pieces. 3.Heat one to one and a half tablespoons of oil in a Pan. Add cumin seeds, ginger, green chillies and sauté. 4,Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time. 5.After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again. 6.Cook till the vegetables are totally tender. Add lemon juice and Serve hot garnished with fresh coriander leaves.
Ingredients: Roasted peanut...............................1 cup Dry coconut powder.........................1/2 cup Dry ginger powder...........................1 tea spoon ( optional) Sugar...........................................1/4 cup Ghee...........................................1 table spoon Cardamom powder...........................1 tea spoon
Method: 1. Crush the peanut in grinder and make powder. 2. In a bowl mix coconut powder, sugar, cardamom powder, dry ginger powder (soonth and peanut powder. 3. Add ghee in it and mix very well. 4. Peanut will leave some oil and sugar will mix with ghee and it will form the consistency of laddoo. 5. Make small ball and roll the balls in coconut powder to coat evenly ( you can also add color 1-2 drop of color in coconut powder mixture). 6. Store in a airtight container.
Ingredients: Sesame seeds................1 cup Sakar ( crystal sugar).....1 cup Cardamom powder.........1/4 tea spoon Pistachios slices............1 Tb spoon
Method: 1. Dry roast sesame seeds in a heavy bottom pan. keep it aside. 2. In same pan take Sakar (without water) and stir continuously on medium to low heat. 3. Sakar will turn in to liquid and when you get light pink color add one drop from this liquid into a bowl of cold water. If it forms a ball then your liquid is ready. 4. Take the pan from the stove and add roasted sesame seeds in it and mix it very well. 5. Now again put the pan on the stove and cook on low heat for one- two minute. This will give you nice dark color. 6. Grease the surface of counter top and rolling pin with ghee/oil. 7. Take half of the mixture and start rolling in a thin layer. Make sure to roll quickly otherwise once the mixture will cool down then you will not get thin consistency. 8. once your papad is ready, repeat the same procedure with other half of the mixture. 9. you can store as papad or after it will cool down break it into pieces and enjoy crunchy chikki.
Ingredients: Ripe avacados ...............2 nos Onion ( minced).............1/2 cup Green chillies..................2 (finely chopped) Cilantro..........................2 tb spoon ( finely chopped) lime juice.......................1 tb spoon Ripe tomato....................1 medium size ( finely chopped) salt to taste black papper to taste Method: 1. Cut avacados in half. Remove seed. Scoop out the pulp and put it in mixing bowl. 2. Using a fork, roughly mash avacado. Just leave it in chunks. Add chopped onion, cilantro, lemon juice, green chillies, tomatoes, salt and black pepper and mix everything very well. 3. Enjoy this zesty guacamole with chips.
1. wash and peel the sides of surti papdi. Leave it whole don't cut it.
2. chop Tuvar lilva (pigeon peas), green chilli and ginger in chopper, Make sure you don't make paste and mix it with surati padi.
3. Now cut potatoes in four pieces, make two cross slit on the eggplant ( ravaiya) and cut Ratalu ( purple Yam) in big pieces.
4. Add salt, ajwain and one tea spoon oil and mix together very well.
4. Wash the earthen pot under tap water.
5. Now arrange some cabbage leaves on the bottom and sides of earthen pot.
6. Add surati papdi mixture as first layer.
7. Now add potato, eggplant and purple yam mixture for the second layer.
8. Add surti papdi mixture final layer.
9. Now cover all the mixture with cabbage leaves/ lettuce leaves.
10. Now put the clay lid on the pot.
11. Seal the lid and pot with flour paste. So the moisture with stay in.
12. Now prepare for fire. I used my fire place but if you don't have that option then you can put two bricks side by side and put wood block in the middle and make fire. Or you can also cook the pot on the propane stove.
13. Let it cook for 45-50 minutes. Don't worry about burning. Little bit burning will give you that authentic smokey taste.
14. Remove the seal with knife and open the lid. Undhiyu is cooked now. You can keep the whole pieces but traditional mesh everything, dont remove the skin.
15. Now add sessame oil, green chuteny, garlic chuteny and kotha chuteny ( if you don't have kotha chuteny then you can use tamerind chuteny) in it.
16. Now sprinkle some sev, serve hot with all the three chuteny on the side and enjoy.
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