Monday, June 23, 2008

Vegetable Wrap

Ingredients
Boiled Potatoes
Green Peas (Mutter)
Grated Cabbage
Grated Carrot
Sliced Onions (Sliced long)
Maida (Plain Flour)
Salt to taste
Pepper to taste
Tomato Ketchup
Garam Masala
Bread Powder (Crushed Bread)

Procedure
Prepare a dough with Flour and make chapatti's and keep aside.
Now in a frying pane heat 2 tbsp of oil and fry sliced onions until they turn golden brown and put aside in a bowl/dish. Heat 2 tbsp of oil and fry grated cabbage and after 2-3 minutes, add the grated carrot to this and fry for another 3-4 minutes. Keep this aside in a bowl/dish. Again heat 2 tbsp of oil and fry potatoes and green peas for around 2-3 minutes until the ingredients are fried and keep aside in a bowl/dish.
Now take the already prepared chapatti and spread tomato ketchup evenly across the chapatti. Take all the above fried ingredients, one after the another in small quantity and cover the chapatti with these. Add salt and pepper to taste and spread the crushed bread across. Now roll the chapatti into a wrap.
And your Vegetable Wrap is ready to eat.

Author's Note
Quick to prepare and good for the times when you have all the vegetables just sufficient to not make any curry or not have enough time to prepare a dish. You can have this with chilli sauce (Ketchup).

Aloo Dum Gobi

Ingredients
Boiled Potatoes - 6/7 whole potatoes small in size
Boiled Gobi (Cauliflower) - 1/4 cup
Curd - 1 cup
Onions - 1/2 cup chopped
Red Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Jeera (Cumin seeds) - 1 tbsp
Salt - To taste
Haldi (Turmeric) - 1/4 tbsp
Ginger - 1 tbsp (finely sliced/chopped)
Tomato Puree - 1 cup (Alternately, you can take 2/3 tomatoes and grind them to paste and make a cup of puree)

Procedure
Take 2 tbsp of oil in a deep frying pane (Kadai) and heat for couple of minutes. Add potatoes (peel after they are boiled) and the gobi into this and stir well. Continue the same for 5 to 7 minutes until potatoes and gobi are a little fried. Now take another frying pane (Kadai) and heat 3 tbsp of oil. Add to this the Garlic slices, chopped onions, turmeric, Jeera Powder, Coriander Powder, Red Chilli Powder and Salt to taste. Stir well until all are mixed well and onions start to turn brown. While heating the above ingredients, make sure that the gas is kept at low flame. After the onions turn to brown, add the tomato puree to this and leave this for 3-4 minutes for a boil. Now add the already fried Potatoes and Gobi and if required add Salt to taste. Stir well and heat for 3-5 minutes, until the time the curry (Masala) ingredients enter the pototoes and the gobi.
Take the curd and remove all the water from this and add it to the above ingredients and mix well. Stir well and leave it for 3-5 minutes on low flame.
And your Aloo Dum Gobi is ready to be served.

Author's Note
This goes quite well with a bowl of Rice. Easy to prepare dish, can be made in 20-25 minutes and can serve upto 6 people.

Sunday, January 13, 2008

Coconut Burfi

Ingredients
Wet Coconut - 2 cups (finely grated)
Sugar - 1/2 kg
Malai (double cream) - 1 cup
Gram flour - 2 tbsp
Ghee - 2 tbsp

Procedure
Heat 2 tbsp of ghee in a frying pan. Add the gram flour to it and fry for 2 to 4 minutes. Now add coconut, sugar and double cream on low flame with constant stirring. You will need to fry for around 15-20 minutes till coconut releases the water completely. Now take it off from the flame.
Take a flat based plate and apply ghee to it. Pour the above prepared Coconut mix in the plate and spread evenly. Cut into diamond shaped or square pieces and allow to cool. And your delicious coconut burfi is ready to savor.

Author's Note
This can be preserved for around a week. But the earlier you consume the better the taste would be. Don't fry the coconut for too long to burn it.

Dudhi Halwa

Ingredients
Dudhi - 1/2 kg (finely grated)
Khoya (Mawa) - 1/2 kg
Sugar - 1/4 kg
Milk - 1/4 kg
Kismiss - 100 gms
Cashewnuts - 150 gms
Ghee - 50 gms
Cardamom - 5 gms

Procedure
Heat ghee in a deep frying pan. Add the grated dudhi to it and fry it on medium flame. Fry with constant stirring for around 15 minutes till the dudhi starts getting dry. Now add sugar and khoya to this and fry for around 10-15 minutes. When sugar melts add coarsely cut

Cashewnuts, Cardamom powder and Kismiss. Stir for around 5 mins by adding milk to this. And
your tasty Dudhi halwa is ready.

Author's Note
Most important while preparing Dudhi halwa is to fry the grated dudhi on medium flame till dudhi starts getting dry. This is one of the tastiest sweet dishes.

Carrot Halwa (Gajar ka Halwa)

Ingredients
Red Carrot - 200 gms (grated)
Ghee - 20 gms
Milk - 150 gms
Sugar - 100 gms
Cashewnuts - 20 gms
Pista - 10 gms

Procedure
Heat ghee in a deep frying pan. Add the grated carrot to it and fry it on medium flame. Fry with constant stirring for around 20-25 minutes till the carrot starts getting dry. After this add the sugar to this and constantly stir. After around 5 minutes when the sugar gets melted you can add coarsely cut cashewnuts and pista. You may want to add the milk now and stir for another 2-3 minutes. And your Gajar ka halwa is ready.

Author's Note
Most important while preparing Gajar ka halwa is to fry the grated carrot on medium flame till carrot starts getting dry. Also, add the milk is at your discretion. By adding milk you can reduce the sweetness but not the taste.