MERI RASOI

This was the staple diet in winters in my childhood. Actually we started making this only from Ganga Dusshehra and stopped it from Shivraatri . My mind found this logic in this ritual..its considered hot...gives heat, so once the winter is gone..its not good to eat ..may be. Ingredients: 1cup Urad cchilka (black urad ) 1 and half cup rice. 4 cup water. 1tsp. turmeric 1+1/2 tsp. salt or to taste. green chutney, curd papad Radish ..cut into long pieces and sprinkle salt and lemon juice on them. Desi ghee Put daal , rice, water, turmeric and salt together in a cooker and put it on the gas. After one whistle slow the the fire. keep it for 3 minutes and switch off. let it cool for 5 minutes. Now open it , and serve it hot with dollops of ghee and accompaniments. I love it with radish and curd. My dad always used to like it after a little shallow frying...for this take a fry pan, put some ghee and add khichdi , and shallow fry it, till its a little crisp. Its like Indian fast food...co

laddoo with wheat flour.... This was the most favourite dish of my children, when they used to go to the hostel, they always wanted to take it with them. so I learnt making it INGREDIENTS; Besan ...3 cups Desi ghee..3/4 cup Sugar..2 cups(grind it finely), this is the general choice, I put 1 and 1/2 cup, as i like a little less. Cardamom powder.1 tbsp. 2 tbsp.. cashewnuts 2 tbsp almonds for garnishing..... 4 big cardamom-grind them 2 tbsp. coconut powder. Take a saucepan, and put besan and Ghee and roast on medium fire, stirring all the time. When it is done it leaves the ghee., then add chopped almond and cashew nuts . While you are roasting..its sort of solid mass, but when its roasted..it starts becoming a little liquid and give an aroma. Now add cardamom powder and take it off the heat. let it cool for a 3-4 minutes. now add sugar and make balls. While making the balls take some stuff and rub it between two hands, then round them. spread cardamom and coconut powder in a plate. Pu

Kadhi ..... has a very auspicious connotations for us...when we bring a bride home, we prepare kadhi , when when a newborn is 6 days old, we celebrate by making kadhi ( cchathi ) and even on Rakshabandhan we enjoy it. Ingredients: Moong dal 1 cup soaked in water for 3-4 hrs , then grind it. 1 cup sour curd oil for frying salt to taste. 1tsp turmeric 1tsp cumin seeds 1/2 tsp red chilli powder 2 tbsp. desi ghee or butter 1/2 tsp asafoetida powder Take the ground moong daal , and for testing put a drop of it in a cup of water, if it floats, then its Ok , otherwise churn it a little. Keep 1/4 cup daal aside. Now fry small balls from the rest of the dal and put them in water. Now in a bowl mix curd and that 1/4 cup dal thoroughly and then add 1glass water. Take a kadhai or sauce pan and put 1 Tbsp oil, when it gets hot, add asafoetida and cumin seed and chilli powder and turmeric and then slow the fire and add daal and curd mix stirring continuously., then add one more glass o

This one is like fast food, prepare in a haste and enjoy with leisure:), and no oil is used, so healthy also, my sis prepared it for me and I really relished it so much that I am sharing it with you, try it once and tell me how did it go? 4 bread slices 1/2 cup milk 1/2 tsp sugar 1 tablespoon raisins 1 tablespoon chironji 1 tbsp. coconut grated-optional 1tbsp. green coriander leaves chopped 1 tsp ginger finely chopped. salt & pepper to taste 1tsp. cumin powder or Chaat masala 1 cup fresh curd..sieved to make it smooth Cut of the crust from bread slices. add sugar in the milk. Mix coriander ,ginger, chironji ,raisins in a plate........fillingTake a slice in hand, dab it with the milk and then put one tsp filling and close the ends by hand pressing it firmly. Put dahibaras in a plate and pour the curd over them. You may put a little ( half tsp ) sugar in the curd. after 2-3 minutes...sprinkle salt, pepper and cumin powder..........ready to be e aten :),Its a healthy and tasty dis

This dish is a very healthy and tasty breakfast or tiffin item. And a speciality of my Bhabhi . She prepares it really well...yummy.... Ingredients: 250 gm. semolina ( sooji ) 250 gm sour curd, the amount may be adjusted as needed to soak the sooji . 1 tbsp. oil. 1/2 tsp. mustard seeds. 1/2 tsp. soda bicarb . salt to taste. 2 greenchilli ground 1/2 kg. cabbage finely chopped, 1tsp.sugar 2 carrots grated,(optional) 1 capsicum finely chopped (optional) soya suace 1 tsp...optional. Tomato ketch up and green chutney. Soak the semolina in the curd for 1 hour. Add green chilli and salt. Now add soda and sugar in the batter and mix it properly . Steam in small size idli maker. In the mean time take a saucepan. Add oil and when hot put mustard seeds and then add all the cut vegetables and saute them for 5-10 minutes till it shines. Then add idlies and stir. For serving......... Put them in the plate and spread green chutney and tomato ketchup. If you like then in the vegetable put the s

This is an indian accompaniment to the food and spicy to make it tasty. we have many varieties of chatneys . Dhania chatney or green chatney ---- In this grind together fresh coriander leaves, salt, green chillies and dry mango powder or fresh mango. U may mis some mint leaves also. Tamarind chatney -----For this soak some tamarind for 3-4 hrs or take the pulp Now heat a fry pan, add 1 tsp oil and then add hing, cumin seeds, a little of turmeric powder and then pulp and add salt, red chilli and sugar or jaggery , cook it and when desired consistency is there its ready. Coconut chatney ....Take half frsh coconut 2 tbsp. roasted chana daal , salt to taste and 4-5 green chillies and grind together, and add a tadka of mustard seeds and curry leaves

Raita basically it is a type of dip used in Indian dishes. For making raita we first sieve the curd with a stainless steel sieve or make it homogeneous in the mixi , better to do it by sieve, then we can make so many type of raita . Soak some boondi in water, then squueze it and put it in the curd. grate some gourd( lauki or sorka ) and boil it and add it. wet ground some palak leaves and add it. Boil the spinach leaves and churn it into a mixie and add it. grate cucumber and add it. cut onion, tomato, carrot and cucumber into small pieces and add it. whatever u add it, then add some salt, black salt, roasted and ground cumin seeds or may be chaat masala and red chilli powder and raita is ready to be eaten

This is a wholesome dish and one dish is a complete meal, with full nutrients. Ingredients:...... 2cups basmati rice half cup each of french beans cut into small pieces carrot julienned cualiflower cut into little florets pototo-cut into small pieces peas 1tsp.cumin 2big cardamom 2 bay leaves 5 black pepper 4 cloves salt to taste oil---4 or 3 tabsp.--both will do Corriander leaves-chopped finely to garnish 2 tbsp cashewnut--optional wash the rice and keep it aside. In a big saucepan or fry pan---out it on heat Add oil and then cumin seeds. When they start splitting add cloves,cardamom, bay leaves, black pepper and saute for 2 minutes, then add washed vegetables and saute for another 2 minutes. Now add rice and saute for 2 minutes. then add 4 cups water and salt and let it cook covered. Once the water start boiling, slow the fire. When the water is completely absorbed, pulao is done. While serving it garnish it with coriander leaves and roasted cashewnuts. For the accompaniment take cur

This the moong daal prepared in the breakfast. Its very tasty and healthy. In the north,most of the wedding receptions have this in menu. Ingredients:--- moong daal one and a half cups( without cchilka ) salt to taste a pinch of asafoetida green chatney --optional juice of one lemon 1tsp.cumin seed 2 green chilli finely chopped 1inch ginger finely chopped a dollop of butter--optional few leaves of green coriander..finely chopped. Wash the daal . Heat the cooker, add 1 tbsp ghee . Add asafoetida , cumin seeds and when they start splitting add daal . Now add 3 and half cup water and salt. When the whistle comes, slow the fire for 1 minute then take it off. When it cols of a little open it. for serving put the daal in a bowl, sprinkle ginger, add lemon juice,green chillies, chatney , butter and garnish with coriander leaves. In the mornings, it doesnt take much time and a very healthy, non oily breakfast snack . Take it with milk or juice.

This diwali I prepared this panch daal as a special dish and i am sharing it with you. Ingredients: 1cup black urad dal 1/2 cup chana dal 1/2 cup rajma 2 onion 2 tomato salt to taste 2 tbsp curd 1 tsp. coriander powder 1tsp kitchen king or any other curry powder 1tsp. turmeric powder 1/2 tsp red chilli powder 1tsp.cumin seeds 2green chilli finely chopped 1inch ginger finely chopped Pure ghee-2 tbsp or butter 2tbsp. fresh cream optional few coriander leaves a pinch of hing Soak Rajma for 2-3 hrs. wash rest of the both daals , wash them and soak them in 2 cups water for 30 minutes. Mix all the daal and rajma ( dont drain the water u soaked the dal in,) add 4 cups water, salt and turmeric and cook. Once u get the whistle ,slow the fire and keep it for 30 minutes on fire. In the mean time chop the onion and tomatoes finely. In a fry pan take 2 tbsp oil and add onions,saute them till they are golden brown. now add the spices, green chilli, ginger and stir for a minute and add to

yesterday it was ahoi ashtami , this day i keep fast for the the welfare of my children. and the goodies we make consitute Khakri ---salted and sweet. Salted are the same as on Papdi chat.and i am writin the recipe here- Ingredients :- 1cup flour 1tbsp.oil salt to taste. oil for frying. beaten curd -1cup Tamarind chatney salt,red pepper powder,roasted and ground cumin seed. 2 potatoes boiled and diced into small pieces a little bhujia nad coriander leaves chopped to garnish. add 1 tbsp. oil and salt to taste in the flour and knead a dough adding a little water. Dough should not be very soft. Now roll a little pooris of 1 inch diameter and spread them on a paper. Prick them with a fork. Now deep fry them. The papdis are ready and tasty to eat as it is, but we can make papdi chaat also ---- put 5-6 papdis in a quarter plate. put a little potato on the top of each. spread curd over this......then tamarind chatney and sprinkle the spices-salt,pepper and cumin . u can make

I buy Haldiram's rasogullas and Gulabjamun quite frequently, and the syrup is always left. So today being Ahoi Ashtami , we make sweet poories and Papdi etc, so I utilised that. If it is a syrup of Gulabjamun ...just add flour and knead a dough, but if its a syrup from rasogullas , then add a little oil also. Then roll small pooris and deep fry them. very tasty for munching and for sweet tooth:)

Hotel RAINTREE is one of the first ecotel hotel of south India and one of the total 36 hotels in the world. In the front water fountain and statue give it a very good ambiance . Inside in front of the reception there is a very big aquarium . It has one multi cuisine restaurant and one Chinese one. We tried RAINBOW- MULTICUISINE . We had buffet..being a vegetarian tried only veg. menu Sitting is ok a little close, but looking at today's property prices its ok . Service is polite and good. So now start the menu......they have mulligatawny soup and mocktail -----both are good:) For the starters they had barbecued potatoes and a sort of small tikki with Chatney ...... chatney was good, rest Ok and yes they had potato pakoras --- ok ,but salt was in excess:(. and then there was this bakery section which had ..bread sticks, many cheese varieties, mini croissant( Hmm :), fresh fruits and salads decorated in a very innovative way----good to see:) and various pastas. Then in

paneer roll Paneer is the all time favourite of my whole family, rather all young generation be it paneer parantha, or any paneer dish, they relish it so much. I have prepared paneer rolls for my guests three times, and all the times I have been flooded with the compliments and appreciation,so I thought of sharing my recipe, here it comes:-- ingredients: 100 gm. paneer 4 potatoes-medium sized--boiled and mashed 2 slices of bread. 1 tbsp. green coriander finely chopped 1tsp ginger-finely chopped salt to taste 1/4tsp.red chilli powder or according to taste. 1 green chilli finely chopped 1/4 tsp. chaat masala or any other like paani poori or jaljeera. 1/4 tsp. garam masala oil for frying For the filling Mash the paneer and add in this salt, green coriander,ginger,chilli, chat masala,garam masala and mix thoroughly and make 8 small balls. For the covering Soak the slices into water for 1 minute and then squeeze them thoroughly and add to the mashed potatoes and add green coriander, salt an

FRYING ALL MADE.......... .....FINALLY READY pOTATOES BOILED AND DICED CONICAL SHELL Ingredients...... For the dough..1 cup refined flour, salt to taste and 2 tbsp oil For the filling----4 potatoes boiled and cut into small pieces 1tsp. each cumin seeds,red chilli powder,dry mango powder 1 tbsp coriander powder and salt to taste oil for frying Chatneys ..as u like.....I prefer green chatney made of coriander leaves for the dough ,mix all the ingredient and make a dough adding a little water, dough must not be very soft. for the filling,put a tsp oil in the pan, when it becomes hot, add cumin seeds. When they start spluttering, add all the spices and potatoes , mix well. Now make the balls from the dough,take a ball and roll it into an oblong piece, now cut it into to vertically, Take one piece and put some water on the cut edges and seal them together by pressing, now it will be a conical shell, Fill one tsp of filling and seal the top with the help of water and pressing it toget

Ingredients---- 1cup flour 2potatoes boiled salt to taste 1/4 tsp chilli powder 1 tbsp. green coriander finely chopped 1 green chilli finely chopped Mash the potatoes .Mix all the ingredients and knead a hard dough adding water a little little, as required. Take a medium size ball and roll into a poori. And deep fry them. Relish them hot in breakfast with pickles. Do not try to roll into a thin poori.You should not knead the flour and keep it, knead only when you are going to make it, as otherwise potatoes leave water and the dough becomes too soft to roll. You can prepare simple alu bhaji with this.

Ingredients:--- sooji or semolina-1cup 3/4 cup sour curd 1/2 tsp salt. 1 sachet of eno fruit salt 1/4 cup water. 1tsp. mustard seeds 2-3 green chilli chatneys ....any one u like.....coconut or corriander Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes. now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji . Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle. It must be ready in 20 minutes. Take it out and cut into pieces. In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli . when mustard seeds start spluttering, take it off and add to the prepared dhokla . You may garnish it with chopped fresh coriander leaves and grated cocnut . Serve it with chatney . For green chatney ....... Take a bunch of fresh coriander and grind it with 3 green chilli ,1/2 tsp salt and 1 tbsp dry mango powder.

Ingredients.... 1 cup semolina 1 cup sugar 1/2 cup pure ghee 4 cup water 1/2 tsp cardamom powder dry fruits like cashewnut,almonds according to taste- chopped 10-12 raisins coconut powder-2 tbsp. Roast semolina with ghee in a sauce pan on medium heat.once you start getting the aroma add dry fruits and raisins, stir for 1-2 minutes and then add water stirring all the time. Now put it on high and add the sugar. keep stirring and when when all water is absorbed, put the heat off. Halwa is ready, You may add kesar for flavour( for this you will have to mix a little kesar in Milk and add it. garnish it with coconut powder and cardamom powder. For a change , in place of water you may put milk also or 2 cups water and 2 cups orange juice