Kale Angoor ka Sharbat

This is a Sanjeev Kapoor's recipe . I had some black grapes so this recipe was a long time due to try..I changed some quantity according to my taste..

Ingredients :

Black grape - 2 bunch

Jeera - 1 tsp

Ajwain - 1/4 tsp

Saunf - 1 tsp

Kala Namak - 3 tsp

Imli Ka Paani - 1 cup

Ice

Grapes - for garnish

Pudina - for garnish

Method :

1.  Blend the grapes and 1 cup water. Strain them through a soup strainer.

2.  Microwave Jeera, Ajwain and Saunf till light golden brown. You can dry roast if not microwave.

3.  Grind with kala namak to a fine powder.

4.  Add the ground spice and imli ka paani to the grape juice.

5.  Mix well.

6.  Add ice and garnish with grapes and pudina.

Methi Ke Muthiye

Ingredients :

For Muthiya :

Methi Leaves - 1 bunch

1/2 cup - Wheat Flour 

4 tbsp - Besan

2 tbsp - Sooji

1/2 tsp - Jeera

3 tbsp - Oil

1tsp - Red Chilli Powder

1/4 tsp - Haldi

Salt to taste

1 1/2 tbsp - Half and Half Cream

For Tadka :

1 tbsp - Oil

1 tsp - Rai

1 tsp - Jeera

1 tsp - Til

4-5 - Curry Leaves

2 - Green Chillies slit lengthwise

Method :

1.Wash the Methi Leaves nicely so that there is no dirt.

2. Sprinkle some salt in the methi and let it stand for 15 minutes , so that we can reduce the bitterness

3. In a bowl combine all the ingredients  for muthiya.

4. Knead a soft dough using water.

5. Apply little oil in hands and divide the mixture equally and shape like gatte and place it in a steamer.

6. Steam for 15 to 20 minutes. Prick a knife ..if it comes out clear mutiya are ready.

7. Cut the muthiya to bite size rounds.

8. Heat Oil in a pan. Add Rai, Jeera, Til. when they crackle add curry leaves and Green chillies. 

9. Mix the Muthiya.

10. Serve hot with Kadi and Green Chutney.

Strawberry Jam

Ingredients :

4 cups - Strawberries 

3 cups - sugar

 Juice of 2 Lemon

Method:

1.  Wash and crush the Strawberries in a mixie. I like to just churn them coarsely.

2.  Cook the mashed strawberries and sugar in a pan.

3. Keep strring occasionally till the mixture is thick.

4.  Cool the Jam

5. Add Lemon juice and mix .

6. Store in a dry container.

BESAN LADOO

WISHING ALL A VERY HAPPY NEW YEAR 2009

I wanted to make some sweet for the new year and thought of Besan Laddu.  This recipe has been adapted from Manjula's Kitchen with one variation..

Ingredients :

 

1 1/2 cup - Besan ( I used coarse besan available in Indian stores as Ladu Besan)

2 tbsp - Sooji ( The original recipe calls for 4 tbsp of sooji but I used 2 due to coarse besan )

1/2 cup - Melted Ghee

3/4 cup - Sugar

4 tbsp - Sliced Almonds

1 tsp - Elaichi

1 tbsp - Sliced Pista

Method:

1. Mix Ghee, Sooji and Besan in a kadai.

2.  Keep striing the mixture continuosly in medium heat till we get a brown color.

3. Empty the besan mixture in a bowl and let it cool down a bit. Not completely cool but a little warm.

4. Add the almonds, Elaichi and sugar and mix nicely.

5. Take a fistful of the mixture and make round laddu.

6. Besan Laddu is ready to be served.

Masala Chawal

Ingredients:

Basmati Rice - 1 cup

Onion - 1 medium sized , diced into small pcs

Jalapeno - 1 diced into small pcs

Frozen Green Peas - 1 cup

Peanuts - 1/2 cup 

Tomato - 1 Diced to small pcs

Green Coriander leaves - 2 tbsp

Curry Leaves - 3

Ghee - 1 tbsp

Jeera - 1 tsp

Rai - 1tsp

Hing - A pinch

Garam Masala - 1tsp

Haldi - 1/2 tsp

Salt to taste

Method :

1.  Cook the Bastmati Rice with salt, drain and spread on a plate.

2. Heat Ghee in a pan. Add Rai, Jeera and Hing.

3. When the Rai crackles, add onion and jalapeno.

4. When the onion becomes transparent add peanuts , peas and curry leaves.

5. Now add the garam masala , haldi and salt

6. Add the cooked rice and tomato.

7. Mix gently, close lid of the pan and switch off the gas.

8. Serve hot garnished with Green coriander leaves.

MATHRI

Ingredients:

Maida - 2 cups

Ajwain - 1 tsp

Ghee - 2 tsp

Salt - to taste

Oil - For Frying

Method :

1. Seive Maida . Add Ajwain and Salt to the maida.

2. Now add melted Ghee little by little .

3. Knead the mixture to a tough dough with lukewarm water.

4. Let the dough stay for 1 hr.

5. Roll small rounds and prick them on both sides.

6. Fry in hot oil in medium flame till light golden brown.

7. Serve with tea or eat with achaar.

CORN FLAKES KA CHIVDA

Ingredients :

Corn Poha - 4 Cups (One that is used for frying)

Raw Peanuts - 1 cup

Dry Curry Leaves - 1/2 cup

Citric Acid - 1/4 tsp

Sugar - 2 tsp

Red Chilli Pwd - 2 tsp

salt - to taste

Oil - For Frying

Method:

1. Fry Raw Peanuts , Corn Poha and Curry Leaves . ( I usually like to fry them one by one in a metal seive so that it is easy to collect on frying and they dont burn also )

2. Add Citric acid, Sugar Salt and Red Chilli Pwd. Mix Properly.

3. Ready to munch.