Apple and rice sweet preparation. It is very delicious sweet dish. It is very easy to make it.
Ingredients: rice, milk, apple, raisins, jaggery
Ingredients:
1 liter of milk
200 gm of jaggery (gur)
100 gm raisins
2 apples (peeled and cored and cut into small pieces)
100gm small grained rice
For garnishing:
Circles of banana
Method
Soak the rice in water for 1 hour. Bring the milk to boil in a thick bottomed pan. Keep stirring so that the milk does not stick to the bottom. Lower the heat and cook till the milk has reduced to three fourth its quantity. Now mix in the rice which has been soaked in water .allow the rice to cook in the milk till it is almost cooked, stirring from time to time to take care that it does not stick to the bottom of pan .add the apple pieces and continue to cook till the rice is absolutely tender. Now mix in the raisins and jaggery which broken into small pieces. Stir and cook for another 2 minutes and remove .cool to room temperature or serve chilled. Decorate with circles of bananas and serve.
Wednesday, May 12, 2010
Sunday, May 2, 2010
Sarson ka saag and makkai ki roti
It is very famous combination of the PUNJAB. I want to share with you how it prepares at home.
It is very ingredients:
For saag:
500gm mustard leaves
200gm spinach (palak)
125gm bathu leaves
3-4 green chillies
9-8flakes of garlic
1piece of ginger
1 ½ tbsp wheat flour
2 onions
2 tomatoes
2-3tbsp desi ghee
Salt to taste
¾ tbsp turmeric
Ingredients:
For makkai ki roti:
2 cups makki ki atta (maize flour)
Salt to taste
1. For sag green chillier, garlic, salt, turmeric and ½ cup water.
2. Pressure-cook for 10 minutes and then for 45 minutes on a low flame.
3. Then open the pressure cooker and grind the saag to fine paste.
4. Put wheat flour and cook on a low flame for 10 minutes.
5. Now take a fry pan and put ghee, ginger, chopped onion, tomatoes and stir. If tomatoes get mashed then put saag paste.
6. Now sarson ki saag get ready for eat.
Method
For makkai ki roti:
1. Take maize flour then put salt kneads into a soft dough using water. Make a small ball and roll on a flat board with rolling pin using wheat flour and cook on a hot tawa. Apply ghee on it.
Serve it with hot saag.
It is very ingredients:
For saag:
500gm mustard leaves
200gm spinach (palak)
125gm bathu leaves
3-4 green chillies
9-8flakes of garlic
1piece of ginger
1 ½ tbsp wheat flour
2 onions
2 tomatoes
2-3tbsp desi ghee
Salt to taste
¾ tbsp turmeric
Ingredients:
For makkai ki roti:
2 cups makki ki atta (maize flour)
Salt to taste
1. For sag green chillier, garlic, salt, turmeric and ½ cup water.
2. Pressure-cook for 10 minutes and then for 45 minutes on a low flame.
3. Then open the pressure cooker and grind the saag to fine paste.
4. Put wheat flour and cook on a low flame for 10 minutes.
5. Now take a fry pan and put ghee, ginger, chopped onion, tomatoes and stir. If tomatoes get mashed then put saag paste.
6. Now sarson ki saag get ready for eat.
Method
For makkai ki roti:
1. Take maize flour then put salt kneads into a soft dough using water. Make a small ball and roll on a flat board with rolling pin using wheat flour and cook on a hot tawa. Apply ghee on it.
Serve it with hot saag.
Banana cake recipe
Banana cake can prepare at home without cream. It is very delicious cake. It is easy to cook. Banana cake served with tea or coffee.
Ingredients: multi-purpose flour, sugar, eggs, oil, baking powder
INGREDIENTS:
2 cups multi-purpose flour (madia)
1cup cooking oil
2 bananas
1 egg
1½tsp baking powder
1 cup sugar
A pinch of salt
1 tbsp walnut (optional)
METHOD:
Take a pot, pour sugar, egg, salt; oil beat them with hand blander nicely.mix mashed banana also. Now put flour and baking powder gradually make sure batter become smooth.grase a oven tray with oil and flour. Then put batter into the tray. Preheat oven then keep a tray in oven. Bake it 30 minutes until skewer comes out clean when inserted. If cake cooked switch off oven leave it 10 minutes for cool. Cake is ready.
Garnish the cake with walnut. Cut the cake into pieces and serve it tea or coffee.
Ingredients: multi-purpose flour, sugar, eggs, oil, baking powder
INGREDIENTS:
2 cups multi-purpose flour (madia)
1cup cooking oil
2 bananas
1 egg
1½tsp baking powder
1 cup sugar
A pinch of salt
1 tbsp walnut (optional)
METHOD:
Take a pot, pour sugar, egg, salt; oil beat them with hand blander nicely.mix mashed banana also. Now put flour and baking powder gradually make sure batter become smooth.grase a oven tray with oil and flour. Then put batter into the tray. Preheat oven then keep a tray in oven. Bake it 30 minutes until skewer comes out clean when inserted. If cake cooked switch off oven leave it 10 minutes for cool. Cake is ready.
Garnish the cake with walnut. Cut the cake into pieces and serve it tea or coffee.
Raw mango pickle
Mango pickle is known as AAM KA ACHAAR.it is very tasty pickle. It can eat with roti ,parantha etc.now its mango season.try to make it.
Ingredients: raw mango, mustard oil, spices
INDERGENTS:
For 5kg mangoes
5kg raw mango
200 gm fenugreek seeds
200 gm aniseed (saunf)
100gm kalinge
150 gm turmeric powder
150 gm red chilli powder
1 kg salt
Mustard oil
METHOD:
1. Wash the raw mangoes then wipe them with clean cloth.
2. Cut the mangoes into small pieces and leaves them in sunlight for 2-3 hours.
3. Now take a pot and put all spices as it .do not crushes anything.
4 .mix mangoes along with masala very well.
5. Now take a glass jar or plastic as you wish then put mangoes into the jar with masala.
6. Add mustard oil. Make sure all pieces are dip in oil.
7. Keep the mango jar in the sunlight for two –three days. Then leave it 15 days.
8. Mango pickle get ready to eat and serve it with stuffed parantha
Ingredients: raw mango, mustard oil, spices
INDERGENTS:
For 5kg mangoes
5kg raw mango
200 gm fenugreek seeds
200 gm aniseed (saunf)
100gm kalinge
150 gm turmeric powder
150 gm red chilli powder
1 kg salt
Mustard oil
METHOD:
1. Wash the raw mangoes then wipe them with clean cloth.
2. Cut the mangoes into small pieces and leaves them in sunlight for 2-3 hours.
3. Now take a pot and put all spices as it .do not crushes anything.
4 .mix mangoes along with masala very well.
5. Now take a glass jar or plastic as you wish then put mangoes into the jar with masala.
6. Add mustard oil. Make sure all pieces are dip in oil.
7. Keep the mango jar in the sunlight for two –three days. Then leave it 15 days.
8. Mango pickle get ready to eat and serve it with stuffed parantha
DAL MAKAHANI
Dal makahani is very delicious dish. Everybody wants to eat it.everone make it different way. I am telling you how it makes in Punjabi style.
Ingredients: urad dal, black dal, plus, rajmah, kidney beans.
INGERDIENTS:
60 gm urad whole black dal
20gm rajmah
3 cup water
5-6flakes of garlic
1 piece of ginger
2 onions
2 tomatoes
1 cup milk
½ tsp red chilli powder
Salt as required
½ tsp turmeric powder
½ tsp coriander powder
1 tsp garam masala powder
1small stick of cinnamon
2 tsp butter
2tsp ghee
Coriander leaves
METHOD:
1. Urad dal and rajmah wash and soak for 4-5hours.
2. Take pressure cooker and put dal and rajmah along with water add garlic, salt, turmeric cook for half an hour.
3. Mash the cooked dal well adds milk also.
4. Leave it on a low flame for another10-20 minutes stir frequently add more water if required.
5. Heat ghee in frying-pan and fry cinnamon, chopped onion till they are golden brown. Add tomatoes till cook done. Then put red chilli powder, coriander powder,garam masala,add cooked dal.
6.cut ginger into strips and fry in the ghee and put in dal.
7. Now dal makhani is ready serve it hot garnished with butter and coriander leaves.
Ingredients: urad dal, black dal, plus, rajmah, kidney beans.
INGERDIENTS:
60 gm urad whole black dal
20gm rajmah
3 cup water
5-6flakes of garlic
1 piece of ginger
2 onions
2 tomatoes
1 cup milk
½ tsp red chilli powder
Salt as required
½ tsp turmeric powder
½ tsp coriander powder
1 tsp garam masala powder
1small stick of cinnamon
2 tsp butter
2tsp ghee
Coriander leaves
METHOD:
1. Urad dal and rajmah wash and soak for 4-5hours.
2. Take pressure cooker and put dal and rajmah along with water add garlic, salt, turmeric cook for half an hour.
3. Mash the cooked dal well adds milk also.
4. Leave it on a low flame for another10-20 minutes stir frequently add more water if required.
5. Heat ghee in frying-pan and fry cinnamon, chopped onion till they are golden brown. Add tomatoes till cook done. Then put red chilli powder, coriander powder,garam masala,add cooked dal.
6.cut ginger into strips and fry in the ghee and put in dal.
7. Now dal makhani is ready serve it hot garnished with butter and coriander leaves.
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