Saturday, 27 July 2013

Daal Salad




Ingredients:
1.     Chana daal- 100 gm
2.     Salt- ¼  tsp
3.     Black pepper powder- ¼ tsp
4.     Lemon juice- 1 tsp
5.     Coriander- ½ cup
6.     Mint- ½ cup

Method:
  • Boil daal.
  • Then take it in a plate after draining extra water and mix salt, black pepper powder, lemon juice, coriander and mint.
  • It is now ready to serve.


Tuesday, 23 July 2013

Dahi Bade with Chat Masala


INGREDIENTS
1.     Daal mash- 100 gm
2.     Daal moong- 100 gm
3.     Green chilies- 5
4.     Onion- 1
5.     Garlic ginger paste- ½  tsp + 1/4 tsp
6.     Salt- ½  tsp + 1 tsp + 1 tsp
7.     Dhanya zeera powder- ½ tsp
8.     Ajwan- ½  tsp
9.     Curd- 500 gm
10. Coriander- 1 cup
11. Chat masala
12. Water- 1  1/2 ltr
13. oil
METHOD:
  • Wash mash and moong and soak in water for 3 hrs.
  • Now grind onion and green chilies, then add mash and moong daal and grind again to get a fine paste.
  • Take this paste in a bowl and add salt (1/2 tsp), garlic ginger paste, dhanya zeera powder and ajwan. Mix this well.
  • In a vessel take water and dissolve 1 tsp salt. Keep it aside.
  • Heat oil in a pan and take paste in teaspoon and leave in oil.
  • Fry this till it turns golden brown.
  • Now put this ball in salted water and leave for 1-2 hrs.
  • Now take curd in a bowl and add salt (1 tsp), 1/4 tsp garlic ginger paste, coriander, 200 ml water and beat it.
  • Now take off balls from water, squeeze it and keep in a bowl .
  • Pour the curd over these balls and sprinkle chat masala over it.
  • Dahi bade are ready.










Saturday, 20 July 2013

Aloo Ke Bhajiye


INGREDIENTS:
1.     Basen- 250 gm
2.     Red chili powder- ½   tsp
3.     Salt- ½ tsp
4.     garlic ginger paste- ½ tsp
5.     dhanya zeera powder- ½ tsp
6.     Turmeric powder- less than ¼ tsp
7.     Baking powder- ¼ tsp
8.     water-
9.     oil-
10.  potato-

METHOD:
  • Peel off skin of potato and slice it.
  • In a bowl add basen, red chili powder, salt, garlic ginger paste, dhanya zeera powder, turmeric powder, baking powder , water and make its paste.
  • Now keep a pan on stove , pour oil and heat.
  • Then dip the slices of potato in the besan mix and deep fry.
  • Potato bhajiye are ready.


Friday, 12 July 2013

Dahi Bade with Mash and Moong



INGREDIENTS:
1.     Daal mash- 100 gm
2.     Daal moong- 100 gm
3.     Green chilies- 8
4.     Garlic ginger paste- 1 tsp
5.     Salt-  ½ tsp
6.     Water- 1 ½  ltr
7.     Salt- 1 tsp

INGREDIENTS FOR CURD:
1.     Curd- ½ kg
2.     Garlic ginger paste- ¼  tsp
3.     Salt- 1 tsp
4.     Coriander- 2 bunhes

INGREDIENTS FOR BAGAR:
1.     Oil- 30 gm
2.     Zeera- ½ tsp
3.     Rai- ½ tsp
4.     Dried red chilies- 6

METHOD:
  • Take mash and moong daal in a vessel, wash and keep for soaking for 2 hrs.
  • Then drain water from it and grind it by adding green chilies and 100 ml water.
  • Take this paste in a bowl and add salt (½ tsp) and garlic ginger paste.
  • Mix it well with hands and keep for 2 hrs.
  • In a vessel take 1 ½ ltr water and dissolve 1 tsp salt. Keep this aside.
  • Keep a pan on stove and pour oil. 
  • Set high flame until oil heats up. Then set medium flame.
  • Now take a tea spoon of paste and leave in oil and deep fry till it turns golden brown.
  • Now take it from oil and leave in salted water for 2 hrs.
  • Now beat curd and add garlic ginger paste, salt (1 tsp), coriander and 200 ml water. Mix it well.
  • Keep a pan on stove and pour oil.
  • Now fry zeera till it turns light brown, then add rai and dried red chilies and fry till zeera turns golden brown.
  • Now pour the bagar oil in Curd and mix well.
  • Take off the balls from salted water, squeeze them and keep in a bowl.
  • Now pour the curd over these balls.
  • Delicious dahi bade are ready.