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Saturday, December 03, 2016

SWEET POTATO BOMB


NEEDED
Sweet potato - ( medium size) 3
Potatoes - (big ) 3
Oil for deep frying
Thin roasted vermicelli CRUSHED ( for coating the balls)

FOR OUTER LAYER
Potatoes -peel skin and pressure cook.
Mash and keep aside .
Green chilly - 2 , finely chopped
Salt
Juice of 1/2 lemon
Bread crumbs 1 tbsp (opt)

  • In a bowl and the mashed potato , green chilli , salt and lemon juice.
  • Mix well and keep aside.
  • Add bread crumbs  if required  , this will make the potato mixer stiff.

FOR SWEET POTATO STUFFING
sweet potato - 3 peel skin and steam it.( u can cook along with potato)
1 tbsp -oil
Grated coconut - 2 tbsp
Finely chopped  corriander - 1/2 cup
Hing
Chilly powder
Turmeric powder -1/2 tsp
SAlt
Garam masala- 1/2 tsp

  • Take the steamed sweet potato and cut to small pieces .
  • In a wok add 2 tbsp oil and fry the sweet potatoes till light brown .
  • Remove and keep aside.
  • In a bowl add the fried sweet potatoes,  chilly powder , salt , hing , tumeric , garam masala ,grated coconut,  and corriander .
  • Mix well using ur hands and make small  balls .( let the stuffing  be spicy)

METHOD

  • TAke a ball of potato  and flatten it .
  • Keep the sweet potato stuffing in the middle and carefully  wrap the potato from all sides   and make a ball.
  • Then roll the ball in the vermicelli .
  • Repeat this with the remaining also.
  • Heat oil in a pan , medium flame .
  • Then carefully drop the balls (can add 3 at a time) and roast till  golden brown.
  • Serve hot .





Wednesday, November 30, 2016

GUJARATHI RAAB /KANJI



RAAB  IS A HEALTH DRINK , SERVED MOSTLY IN WINTER MONTHS.
HAVING A CUP OF RAAB ON AN EMPTY STOMACH , HELPS TO KEEP COLD AND COUGH AT BAY.

NEEDED
Ghee - 1 tsp
Wheat flour - 1 tsp
Water - 1 cup
Jaggery - to ur taste
Dry ginger powder - little.(1/2 tsp)

METHOD

  • In a thick bottom pan ,add ghee and wheat flour .
  • Roast  the wheat flour slightly  on a low flame.
  • Add 1 cup water .
  • Cook for few minutes.
  • Remove ,add jaggery  and ginger powder.
  • Mix well.  ( shd be in a pouring consistency )




Friday, November 25, 2016

RADISH TENDLI CURRY


NEEDED
tendli / kovakai - 1/4 kg - chopped
1 big radish - chopped
Chilly powder
Salt
Hing
Turmeric powder/ haldi
Oil - 3 tsp
Mustard -1/2 tsp , jeera -1/2 tsp
Urad dal - 1 tsp
Curry leaves or corriander

METHOD

  • Wash and cut tendli and radish .
  • In a wok add 3 tsp oil and temper mustard , jeera , urad dal .
  • Add chopped tendli and radish .
  • Add hing , haldi, chilly powder, salt .
  • Sprinkle little water and close the lid .
  • Cook on medium flame .
  • Stir occasionally , add curry leaves .
  • Open the lid and cook for 2 min and remove.




Sunday, November 20, 2016

KELA PUDDING


NEEDED
1/2  cup - rice flour
1/4 cup - corn flour
1/2 cup - grated jaggery
1 big kela
Coconut milk -  200ml  ( available in all shops)
A pinch salt

METHOD

  • In a bowl add corn flour, rice flour , jaggery .
  • Add coconut milk , apinch salt and mix well .
  • Mash the kela and to this . mix well .
  • Now take small cups  and grease it with little ghee.
  • Then fill the cups with this batter till half.
  • THen cover  it with aluminium foil . (If not covered the water will get into the cups , while boiling)
  • Then arrange this in a cooker , and steam it for  30 min. ( medium flame)
  • Then remove and  cups , check whether its done.
  • REmove the foil   and  using a knife carfully  take out the pudding .
  • tastes good  when  hot.



Saturday, November 12, 2016

MOCHAI ALOO SUBJEE




NEEDED
pressure cooked mochai / vaal - 1/2 cup
potato /aloo - 1 big [peel skin and chopped]
salt
3 tsp oil
haldi / turmeric
hing
1/2 tsp mustard
1 /2 tsp garam masala
1/2 tsp sugar

TO GRIND TO A PASTE
1 big tomato
1/2 the lemon size ginger
1 tsp corriander seeds
1 tsp jeera

METHOD
in a pan temper musterd in 3 tsp oil.
add the chopped pototo. fry till brown .
[if using boiled potatoes , u can add with mochai .]
add the ground tomato paste.
add salt , haldi, hing , garam masala .
cook till the oil seperates.
add 1 cup water,add  1/2 tsp sugar .
add the boiled mochai .
cook for few minutes ,and little fresh cream .
MIx well , remove and garnish with corriander .
[I USED THE REMAINING MOCHAI SUNDAL IN THIS SUBJEE]

NOTE ;
If using dry mochai  , soak very night . pressure cook adding enough water ,along with potato, leave 5  -6 whistle.


Thursday, November 03, 2016

METHI PAPAD SUBJEE


NEEDED
urad papad - 2 [ break to medium size pieces]
Methi seeds / fenugreek seeds - 2 tbsp
tomato - 2 [finely chopped]
ginger [ finely chopped ] - 1 tbsp
dhaniya jeera powder - 1 tsp
garam masala - 1/2 tsp
haldi / turmeric
chilly powder
hing
salt
corriander leaves   little
1 tbsp - oil
cinnamon - small piece
mustard - 1/2 tsp
1/2 tsp sugar or jaggery [opt]

METHOD
  • soak the methi seeds in water for 2 hrs . 
  • then drain the water , wash twice and keep aside.
  • in a pan add oil and temper mustard, cinnamon and hing.
  • add finely chopped ginger and fry .
  • add the chopped tomatoes, haldi, chilly powder , garam masala and dhaniya jeera powder.
  • add salt.
  • fry till the tomatoes turn mushy and oozes out oil.
  • add the methi seeds ,  and fry for a minute.
  • add 2 cups water, 1/2 tsp sugar  and cook for 2 min . add the papad  to the boiling gravy.
  • as the papad gets cooked ,the water will be absorbed.
  • [ adjust the gravy accordingly ]
  • remove and garnish with corriander. tastes good with roti..........





Wednesday, October 26, 2016

GINGER LAEGIYAM


NEEDED:
ginger - 50 gms (peel skin and chopped)
corriander seeds / dhaniya - 1/2 cup
jeera - 1 tsp
pepper - 1 tsp
grated jaggery - 1 - 1 1/2 cup(deponds on the sweetness of the jaggery)
2 tsp - ghee
1 tsp - til oil

METHOD:
  • soak dhaniya, jeera , pepper in water for 2 hrs .
  • then drain the water .
  • add  ginger and grind to a smooth paste.(add water as required for grinding)
  • take a thick bottom pan and add 2 tsp ghee .
  • add the ginger dhaniya paste.
  • add 1 tsp til oil.
  • cook for 2 min and add the jaggery.
  • cook till thick and it leaves the sides.
  • remove and keep aside.