Ingredients
* 1cup: Rice
* 1 cup: Green gram Dal
* 18-20: Resins
* 10-12: Cashew nuts
* 3 cm: Ginger
* ½ cup: Coconut
* 2 tablespoon: Sugar
* 1 teaspoon: Cumin seeds
* 4 pcs(1 inch): Cinnamon
* 4-5: Cardamom
* 10-12: Green chillies
* ½ cup: Refine Oil
* 1 tablespoon: Ghee
* Turmeric Powder
* Salt
Method
1. Wash the rice and dal properly.
2. Cut the coconut into small pieces.
3. Put oil in a pan and fry the coconut pieces and cashew nut. Keep it aside.
4. Chop the ginger and chillies.
5. Heat oil and put the cumin seeds and cardamom and cinnamon pieces. Add the rice and dal. Put the chopped ginger and chillies, salt and turmeric powder and fry it for 10-15 minutes.
6. Add 5cups of water to it.
7. Put the resins, cashew nuts, sugar, fried coconut pieces and cover the lid.
8. Take out when cooked.
Wednesday, 13 May 2009
Potala Rasa
Ingredients
* 10 pcs: Parwal
* 2 large: Potatoes
* 2 medium size: Onions
* 1cm: Ginger
* 1teaspoon: Garam Masala
* 1 teaspoon: Cumin seeds
* ½ cup: Coconut
* ½ cup: Oil
* Salt
Method
1. Grind the grated coconut. Add 3 cups warm water to it. Pour out the coconut milk and keep aside.
2. Grind the onion, ginger and cumin seeds and make a smooth paste.
3. Peel the skin and cut the parwal into two pieces.
4. Cut the potatoes into pieces.
5. Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder. Cover the lid for sometime. Then fry it till it is red.
6. Add the grated spices and powdered spices and fry.
7. Then add the coconut milk and grated coconut to it and let it boil till it is cooked.
* 10 pcs: Parwal
* 2 large: Potatoes
* 2 medium size: Onions
* 1cm: Ginger
* 1teaspoon: Garam Masala
* 1 teaspoon: Cumin seeds
* ½ cup: Coconut
* ½ cup: Oil
* Salt
Method
1. Grind the grated coconut. Add 3 cups warm water to it. Pour out the coconut milk and keep aside.
2. Grind the onion, ginger and cumin seeds and make a smooth paste.
3. Peel the skin and cut the parwal into two pieces.
4. Cut the potatoes into pieces.
5. Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder. Cover the lid for sometime. Then fry it till it is red.
6. Add the grated spices and powdered spices and fry.
7. Then add the coconut milk and grated coconut to it and let it boil till it is cooked.
Chhena Jilabi
Ingredients
* 2 cup: Cheese
* ½ cup: Maida
* 1 cup: Sugar
* ½ teaspoon: Baking Powder
* 1 tablespoon: Ghee
* Rosewater
* Refine oil
Method
1. Squeeze out water from the cheese.
2. Add Maida, baking powder and ghee.
3. Add cheese to it and mash it with hand. Keep it for half an hour.
4. Divide it into 10 parts. Prepare 6 cm long rolls out of each part and prepare the jilabi shape out of it.
5. Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick.
6. Heat oil in a pan and fry the jilabi over low flame.
7. Put the jilabi in the sugar syrup.
* 2 cup: Cheese
* ½ cup: Maida
* 1 cup: Sugar
* ½ teaspoon: Baking Powder
* 1 tablespoon: Ghee
* Rosewater
* Refine oil
Method
1. Squeeze out water from the cheese.
2. Add Maida, baking powder and ghee.
3. Add cheese to it and mash it with hand. Keep it for half an hour.
4. Divide it into 10 parts. Prepare 6 cm long rolls out of each part and prepare the jilabi shape out of it.
5. Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick.
6. Heat oil in a pan and fry the jilabi over low flame.
7. Put the jilabi in the sugar syrup.
Semolina Manda
Ingredients
* 1 kg: Semolina(Suji)
* ½ kg: Sugar
* 4 pcs(1 inch): Cinnamon (powdered)
* 1 full: Coconut finely grated
* 1 ltr: Vegetable oil
* ½ tsp: Salt
Method
1. Boil 2 ltrs water in a wide mouth pan, add sugar,salt,cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough.
5. Heat a pan, add coconut and sugar, fry till the coconut turns golden brown.
* 1 kg: Semolina(Suji)
* ½ kg: Sugar
* 4 pcs(1 inch): Cinnamon (powdered)
* 1 full: Coconut finely grated
* 1 ltr: Vegetable oil
* ½ tsp: Salt
Method
1. Boil 2 ltrs water in a wide mouth pan, add sugar,salt,cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough.
5. Heat a pan, add coconut and sugar, fry till the coconut turns golden brown.
Semolina Kakara
Ingredients
Method
1. Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough. Make small balls and roll each to the size of puri's (with about 3mm thickness).
5. Deep fry till golden brown.
- 1 kg: Semolina (Suji)
- ½ kg: Sugar
- 4 pcs(1 inch): Cinnamon (powdered)
- 1/2 tsp: Salt
- 1 ltr: Vegetable oil
Method
1. Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough. Make small balls and roll each to the size of puri's (with about 3mm thickness).
5. Deep fry till golden brown.
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