Rajgira and Potato Rolls: August 15, 2011

A good change from the standard farari pattice, this recipe is tasty however the calorie conscious should be on alert while consuming these rolls…

Requirements for Outer Coat:

Rajgira Flour : 1 Cup

Ghee : 1 Tea Spoon

Salt / Sindhalun to taste

Water as required

Oil for deep-frying

Requirements for the Stuffing:

Potatoes : 4 Medium Sized

Green Chillies : 3 to 4

Chopped Coriander Leaves : 2 Table Spoons

1 tbsp lemon juice : 2 Tea Spoons

Salt / Sindhalun to taste

Tamarind Chutney to serve with

Process:

Step 1: Boil the potatoes, peel their skins and smash them.

Step 2: Add all the remaining ingredients of stuffing in it and keep them aside.

Step 3: Knead the dough from rajgira flour just like that of purees.

Step 4: Prepare small balls from the dough and stuffing and keep them separately.

Step 5: Roll small purees from each ball of rajgira dough.

Step 6: Place the ball of stuffing in the rolled out purees and seal them.

Step 7: Heat the oil in a frying pan.

Step 8: Fry each rolls in the oil till they are brown.

Step 9: Remove them on a soaking paper.

Step 10: Serve them hot with tamarind’s chutney

Tips:

1 : Recipe of Tamarind’s chutney is available on the page of Starters.

2 : Try and steam boil the potatoes so that the potatoes does not become sticky.

Farari Aloo Sabji / Farali Bataka nu Shak:

A very easy and instant to make recipe of a farari sabji, if one use the mentioned quantity of oil, this is one of the best and healthy recipes which one can use in while preparing the farari menu in this days of shravan mahina…

Requirements:

Potatoes : 4 to 5 medium sized

Roasted Peanut Powder : 1 Table Spoon

Cumin Seeds : ½ Tea Spoons

Green Chillies : 2

Curry Leaves : 6 to 7

Oil : 2 Tea Spoons

Salt / Sindhalun to taste

Freshly grated coconut for garnishing

Chopped coriander leaves for garnishing

Process:

Step 1: Boil the potatoes and keep them aside.

Step 2: Peel the skin of boiled potatoes and cut them in cubes

Step 3: Heat a thick bottom pan and add cumin seeds and let them splutter.

Step 4: Add the curry leaves and chopped green chillies.

Step 5: Add the potatoes cubes to the above mix

Step 6: Add salt / sindhalun to taste and mix everything well.

Step 7: Add the coarsely grounded roasted powder of peanuts.

Step 8: Close the lead of the pan and let the sabji cook for 2 to 3 minutes.

Step 9: Remove the sabji in serving bowl, and garnish with freshly grated coconut and coriander leaves.

Tips:

1 : To enjoy the taste of peanuts, make sure the roasted peanut powder is been coarsely crushed and not completely powder.

2 : If one wants, they can increase the quantity of oil in this recipe.

3 : One need not use this recipe only while doing fast…you can enjoy this vegetable as a change in your routine menu also.

Rajgira Parathas:

Hindu’s have a privilege of eating and fasting together… We have so many recipes and variations would help all the Hindu’s to feed their stomach with yummy farari recipes… this farari / farali parathas are healthy too…

Requirements:

Rajgira Flour : ½ Cup

Bottle Gourd / Doodhi : ½ Cup

Oil : 1 Tea Spoon

Oil for roasting

Salt / Sindhalun to taste

Process:

Step 1: Finely grate bottle gourd, sprinkle 1 to 2 pinch of salt in it and keep them aside.

Step 2: Squeeze the excess water from the grated bottle gourd and keep the water aside.

Step 3: Take the rajgira flour  in a bowl, mix oil and salt with it.

Step 4: Add the squeezed doodhi to the flour mix.

Step 5: Start kneading the flour with the water of the squeezed bottle gourd.

Step 6: Don’t add all the water at one time, add spoon by spoon.

Step 7: Add normal water if required to knead the dough.

Step 8: Heat a flat pan / tava on medium flame.

Step 9: Prepare 8 small balls from the dough and roll them in 4 inches diameter.

Step 10: Put the front side of the rolled paratha on the surface of heated pan.

Step 11: Flip the paratha on the other side, add oil on the sides of the paratha.

Step 12: Flip the paratha again after 15 to 20 secs and let it cook.

Step 13: Remove the paratha on the serving plate.

Step 14: Repeat the same process for all the remaining balls.

Step 15: Serve them hot.

Tips:

1 : Serve Rajgira Parathas with Raitas or Farari Aloo Sabji.

2 : While rolling the parathas, if the dough is sticking than dust the small balls in loose rajgira flour; it will help you to roll the parathas more smoothly.

Doodhi Kofta nu Shak: July 26, 2011

Well don’t get cheated with the name of this vegetable/sabji, the ingredients used in this recipe are high on calories…however I have suggested an ease escape with the original version…to make it accountable of all the health conscious out there…

Requirements for Doodhi Koftas:

Doodhi / Bottle Gourd : 1 ½ Cup

Wheat Flour : 1/4^th Cup

Gram Flour : 1/4^th Cup

Chilli Powder : ½ Tea Spoon

Turmeric Powder : ¼ Tea Spoon

Sugar : 1 Tea Spoon

Soda bi Carb : ¼ Tea Spoon

Salt to taste

Oil for frying

Corn Flour : 2 Table Spoons

Requirements for Gravy:

Tomatoes : 6 Medium Sized

Onions : 2 Medium Sized

Dry Red Chillies : 3 to 4

Coriander Seeds : 2 Tea Spoons

Ginger + Garlic + Green Chilli Paste : 2 ½ Tea Spoons

Sugar : ½ Tea Spoon

Corn Flour : ½ Tea Spoon

Water : 2 Table Spoons

Oil : 2 Table Spoons

Salt to taste

Fried Cashewnuts , Coriander Leaves & Cream for garnishing

Process for Doodhi Koftas:

Step 1: Mix all the ingredients in a bowl.

Step 2: Divide the mix into equal portions and make small balls of each portions.

Step 3:  Roll each ball into corn flour, check that proper coating is been formed on all the sides of the balls.

Step 4: Fry them in oil, remove the koftas on tissue papers and keep them aside.

Process for Gravy:

Step 1: Blanch the tomatoes for 5 to 8 minutes.

Step 2: Remove their skins and chop them into big pieces, add them in a blender and make a smooth puree.

Step 3: Puree the onions and keep it aside.

Step 4: Roast the red chillies and coriander seeds for about 3 to 4 minutes, grind them coarsely and keep the powder aside.

Step 5: Heat the oil in a pan, add ginger + garlic + green chillies paste and sauté them for 1 to 2 minutes.

Step 6: Add the onions puree to the above mix and sauté till it turns slightly brown in color.

Step 7: Add the tomato purée, sugar, salt to taste, powder of spices and cook them for 5 to 8 minutes.

Step 8: Mix the corn flour and water in a cup (without any lumps), add this mix to the above gravy and stir it continuously.

Step 9: Cook the gravy well for about 5 to 7 minutes or till the time oil starts leaving from the sides of the pan.

Step 10: Add the doodhi koftas to the gravy and simmer them for 4 to 5 minutes.

Step 11: Garnish this vegetable with chopped coriander leaves, fried cashewnuts and cream swirls.

Tips:

1 : Mostly one will not need any water for binding the koftas, but still if you feel the need start adding the water spoon by spoon.

2 : Instead of frying the koftas, one can microwave it : don’t coat the balls with corn flour; instead place them on a microwave dish and cook them for 3 to 4 minutes on micro high. Later cook them for a little more time after mixing them with gravy.

3 : For healthy version, avoid garnishing with fried cashewnuts and cream.

Sprouted Mung’s Chat:

A very easy to make and healthy to eat mix, as one need not use the fried canapés…nowadays canapés are also available in baked form too…so all those diet conscious can grab a few ones from this recipe too…

Requirements:

Potatoes : 2 medium sized
Onions : 2 medium sized
Capsicum : 1 medium sized
Sprout Mungs : 1 Cup
Sprout Channas : 1 Cup
Cumin Seeds : 2 Tea Spoons
Red Chilli Powder : 1 Tea Spoon
Coriander and Cumin Seeds Powder : 2 Tea Spoons
Garam Masala Powder : ½ Tea Spoon
Tamarind Chutney : 3 Table Spoons
Green / Coriander Chutney : 1 or 2 Table Spoons
Fresh Coconut : ½ Cup
Coriander Leaves : ½ Cup
Canapés : 20
Oil : 2 Table Spoons
Salt to taste

Process:

Step 1: Boil the potatoes and chop them in small dices (Size of dice should be equal to sprout channas & onions).
Step 2: Finely chop the onions and capsicums, keep them aside.
Step 3: Heat a pan, add cumin seeds to it.
Step 4: Once the cumin seeds splutter, add onions and sauté them for 1 min.
Step 5: Add chopped capsicum and sauté them for 1 min.
Step 6: Add salt to taste and sprouts to the above mix.
Step 7: Add the diced potatoes, all the spices and mix everything well.
Step 8: Cook the above mix for about 2 to 3 minutes.
Step 9: Remove the mix in a bowl and let it come down to room temperature.
Step 10: Place the canapés in the serving dish, fill them with the stir fried mix in each canapés (about ¾ table spoon or as per the size of canapés).
Step 11: Drop 1 tea spoon of tamarind’s chutney on each filled canapés.
Step 12: Drop ½ Tea Spoon of Green / Coriander’s chutney on each canapés.
Step 13: Garnish them with freshly grated coconut and coriander leaves.

Tips:

1 : To know how to get the best sprouts, check Recipe for Sprouted Mung & Cheesy Samosas.
2 : Check the recipe of Khajur Amli ni Chutney / Tamarind & Date’s Dip for Tamarind’s Chutney.
3 : Check the recipe of Tangy Bhajiyas for Coriander’s Chutney.
4 : If you don’t have tamarind’s chutney ready @ your place, you can use tomato ketchup also.
5 : Incase if green chutney is not available than just increase the quantity of red chilli powder for hot and spicy taste.

Pine Carrot Nut Cup Cake: July 20, 2011

A very healthy variation amongst the recipes of cup cakes… Cup Cakes are easy to make & store also… One can also bake them & use them as gifts to their loved ones on any occasions…

Requirements:

Maida : 1 Cup

Soda bi Carb : ½ Tea Spoon

Baking Powder : ½ Tea Spoon

Tinned Pineapple Slice : 3 to 4

Carrot : 2 Medium Size

Icing Sugar : ½ Cup

Almonds : 6 to 7

Seedless Dates : 6 to 7

Dry Grapes : 10 to 12

Vanilla Essence : 4 to 5 drops

Milk : 2 to 3 Table Spoons

Oil : ½ Cup

Paper Cups as required

Process:

Step 1: Soak the almonds for 1 hour, remove the skin & chop them.

Step 2: Chop the seedless dates & dry grapes; keep them aside.

Step 3: Grate the carrots finely.

Step 4: Cut the pineapple slices into pieces & put them into blender & make a smooth paste.

Step 5: Sieve the maida flour + baking powder & soda bi carb for 3 times so that proper aeration happens.

Step 6: Add the sieved flour mixture & icing sugar; mix them well.

Step 7: Take Oil, pineapple pulp & vanilla essence in a bowl, mix them well with the help of a beater.

Step 8: Start adding the flour mix spoon by spoon in the above mix.

Step 9: Add milk to the above batter & mix it well.

Step 10: Add the grated carrot into the batter & mix everything nicely.

Step 11: Mix all the chopped nuts well in the batter.

Step 12: Feel all the paper cups upto ½ of its height.

Step 13: Place the tray in the preheated oven & bake your cup cakes on 180 degrees for 15 minutes.

Step 14: Insert a tooth pick in one of the cup cakes, if it comes out clean than it means your cup cakes are ready.

Step 15: Let them come down on room temperature & they are ready to eat.

Tips:

1 : If icing sugar is not available one can use normal sugar’s powder; but icing sugar is preferred as it doesn’t leave water once
mixed with other ingredients.

2 : The proportion of normal sugar’s powder will always be of double the quantity of icing sugar mentioned.

3 : After adding grated carrots in the mix of cup cakes, you’ll see that the water level of carrot will come out; it will be advisable
to add only half quantity of milk in step # 9, so that if required later one can add after checking the desired consistency.

4: If incase one is not sure when to start their oven for preheating?  Here’s the tip, right after
Step # 8.

Malai Mutter Korma:

A very easy to cook vegetable/sabji, with almost all basic ingredients which are available readily in your kitchen, I have also
share two variations with this recipe and ofcourse the healthy version of this recipe is also been shared.

Requirements:

Peas : 1 Cup

Onions : 2 Medium Sized

Tomatoes : 2 Medium Sized

Fresh Cream : 1 Cup

Ginger + Garlic + Chilli Paste : 2 Tea Spoons

Cumin Seeds : 1 Tea Spoon

Garam Masala : 1/2 Tea Spoons

Sugar : ½ Tea Spoon (Optional)

Salt to taste

Oil : 2 to 3 Table Spoons

Process:

Step 1: Boil the peas and keep them aside.

Step 2: Finely chop the onions & tomatoes and keep them aside.

Step 3: Heat oil in a pan & add cumin seeds.

Step 4: Once the cumin seeds splutter, add finely chopped onions & sauté them well.

Step 5: Add ginger + garlic + chilli paste and sauté them for about a minute.

Step 6: Add fresh cream & keep stirring it continuously till it gets thick for about 3 to 4 minutes.

Step 7: Add the boiled peas into the above mix & cook them for more 2 to 3 minutes.

Step 8: Add garam masala powder, sugar (optional), salt.

Step 9: Mix everything well & cook them for about a minute or two.

Step 10: Remove the Korma in the serving dish & garnish them with fresh coriander leaves.

Tip:

1 : To make this recipe a healthy way, use skimmed milk powder instead of fresh cream. Take 2 to 3 tea spoons of skimmed milk powder, dissolve
it in about 2 table spoons of water & add it to the above recipe after Step #5, also add 1 Tea spoon of fresh malai with it.

Variation:

Malai Methi Mutter Korma:

Requirements:

Along with all the above ingredients you will need Kasuri Methi : 2 to 3 Tea Spoons

Process:

Step 1: After step #8 add the kasuri methi in the cooked korma, cook it for a 1 minute & serve it hot.

 

Malai Methi Mutter Paneer:

Requirments:

Along with all the above ingredients you will need fresh paneer 60 to 70 grams of paneer

Water : ½ Cup

Process:

Step 1: Dice the paneer.

Step 2: Add them to the above process with Step #7, i.e. with boiled peas.

Step 3: Add the spicies, water and let everything cook till the gravy becomes thick.

Chocolate Sponge Cake:

A slight change in the ingredients from the basic sponge cake & you get your chocolate sponge cake ready…There are many ways to bake
the sponge cakes but here’s a very easy, cheap & eggless too.

Requirements:

Maida : 125 Grams

Baking Powder : ¾ Tea Spoon

Soda bi Carb : ¾ Tea Spoon

Butter : 60 Grams

Milk Maid : ½ Tin

Plain Soda Water : 100 ml

Cocoa Powder : 3 Table Spoons

Process:

Step 1: Mix maida, baking powder, soda bi carb & Cocoa powder in a bowl.

Step 2: Strain them for 3 times, so that aeration takes place.

Step 3: Take another bowl & mix butter & milk maid with the help of an electric beater.

Step 4: Add the soda water in butter & milk maid mix & blend them well with spoon.

Step 5: Start the oven to get pre heat.

Step 6: Add the flour mix to the above mixture & mix everything well with an electric beater.

Step 7: Make sure that there are no lumps in the batter.

Step 8: Grease the baking bowl / dish (as per your wish) with butter & than dust it with flour.

Step 9: Feel the greased & dust tin till ½ of its height.

Step 10: Place it in oven on 150 degrees for about 30 to 35 minutes.

Step 11: Once the sponge cake is baked, remove it & let it cool down to room temperature.

Step 12: Place a plate on the bowl & reverse the cake upside down, the sponge cake will automatically come out easily on the plate.

Step 13: Serve it as it is or decorate it as per your wish & creativity.

Tips:

1 : If one don’t have electric beater than even a hand beater will do, it’s just that an electric beater is a little less pain to our
hands.

2 : Baking time will vary as per your oven’s type, try & check the status of sponge cake after first 25 minutes in that way you’ll
come to know what extra time is required.

3 : To check the whether the cake is done or not, insert a knife in the middle area of the baked sponge cake, if the blade comes out
without any sticky batter than it means that your sponge cake is ready.

Sponge Cake / Vanilla Sponge Cake: July 12, 2011

A very easy & cheap way of baking a simple sponge cake & that to eggless…try & learn the basics & explore with variations from here…

Requirements:

Maida : 150 Grams

Baking Powder : ¾ Tea Spoon

Soda bi Carb : ¾ Tea Spoon

Butter : 60 Grams

Milk Maid : ½ Tin

Plain Soda Water : 100 ml

Vanilla Essence : 4 to 5 Drops

Process:

Step 1: Mix maida, baking powder & soda bi carb in a bowl.

Step 2: Strain them for 3 times, so that aeration takes place.

Step 3: Take another bowl & mix butter & milk maid with the help of an electric beater.

Step 4: Add the soda water in butter & milk maid mix & blend them well with spoon.

Step 5: Start the oven to get pre heat.

Step 6: Add the flour mix to the above mixture, add vanilla essence & mix everything well with an electric beater.

Step 7: Make sure that there are no lumps in the batter.

Step 8: Grease the baking bowl / dish (as per your wish) with butter & than dust it with flour.

Step 9: Feel the greased & dust tin till ½ of its height.

Step 10: Place it in oven on 150 degrees for about 30 to 35 minutes.

Step 11: Once the sponge cake is baked, remove it & let it cool down to room temperature.

Step 12: Place a plate on the bowl & reverse the cake upside down, the sponge cake will automatically come out easily on the plate.

Step 13: Serve it as it is or decorate it as per your wish & creativity.

Tips:

1 : If one don’t have electric beater than even a hand beater will do, it’s just that an electric beater is a little less pain to our hands.

2 : Baking time will vary as per your oven’s type, try & check the status of sponge cake after first 25 minutes in that way you’ll
come to know what extra time is required.

3 : To check the whether the cake is done or not, insert a knife in the middle area of the baked sponge cake, if the blade comes out
without any sticky batter than it means that your sponge cake is ready.

Pine Choco Chips Cake:

A very good mixture of different flavours like Pineapple, Chocolate, Cream & ofcourse Cake too…As I had mentioned earlier some slight
changes & a little mix & match in your recipe can help you create many exotic & new varieties of cakes…

Requirements for Sponge Cake:

1 Pineapple Sponge Cake (Refer Pineapple Cake)

Dark Chocolate Chips : ½ Cup

Requirements for Soaking Syrup:

Water : 1 ½  Cups

Sugar : 4 Tea Spoons

Requirements for Garnishing:

Fresh Cream : 500 grams

White Chocolate : 1 ½ Cups

Sugar Powder : 3 Table Spoon

Vanilla Essence : 2 to 3 Drops

Tined Pineapple Chunks : 1 Tin

Chocolate Vermicelli : 1 Table Spoon / As required

Tiny Silver Balls : ¾ Table Spoon / As required

Process :

Step 1: Drain the pineapple pieces & keep them in a strainer, so that all the water gets drained.

Step 2: Prepare the pineapple sponge cake (add the dark chocolate chips in the batter & bake it); let it come down room
temperature.

Step 3: Heat the water in a pan, add sugar in it & cook them for about 3 to 4 minutes (till the sugar gets completely dissolved);
remove the pan from heat & let it come down to room temperature.

Step 4: Take 200 grams of cream in a bowl, add 1 table spoon of sugar powder in it & beat till soft peaks are formed.

Step 5: Cut the slices of pineapple into small pieces & drain the water completely from them.

Step 6: Add the drained pineapple chunks into the above cream & mix them well with soft hands, use cut & fold method.

Step 7: Grate the white chocolate & microwave it for 1 minute on micro high.

Step 8: Beat 200 grams of cream with 2 table spoons of powdered sugar in the same way as mentioned above.

Step 9: Double boil the remaining 100 grams of cream for about 2 to 3 minutes & add the melted white chocolate in it; make sure that
no lumps are formed.

Step 10: Cut the pineapple sponge cake into half, place the lower bottom of the cake on the serving dish.

Step 11: Soak the entire surface of the lower bottom with soaking syrup (you’ll need around 10 tea spoons of the soaking syrup)

Step 12: Apply the mix of cream & pineapple chunks on the surface of the cake.

Step 13: Place top layer of the cake on the layer of cream & pineapple chunks.

Step 14: Soak the top layer of cake with soaking syrup in the same way with the help of spoon so that each & every corner of the
sponge cake is been soaked.

Step 15: Apply the plain cream layer on the all the sides & top of the cake.

Step 16: Place the cake in refrigerator for about 10 minutes.

Step 17: Take the cake out & pour the mix of white chocolate & cream from the top in a way that it covers the entire cake
& a coating of white chocolate is been formed.

Step 18: Sprinkle dark chocolate vermicelli & silver balls from all the sides of the cake
& ofcourse on the top too.

Step 19: Refrigerate the pine choco chips cake for atleast 1 to 2 hours.

Tips:

1 : To get the best result of white chocolate, make sure that it is on room temperature.

2 : While beating cream, make sure that the cream is chilled, or else place the bowl of cream in another larger bowl & put ice
cubes in the sides.