Search This Blog

Friday, November 18, 2011

Palak ke Pakode

Introduction: Pakoras and with hot Tea is an ultimate combination for any evening. especially in rainy and cold days. There are lots of varieties of pakoras . As this season, palak(spinach) is freshly availble, so let's make palak pakoda for this evening.

Ingredients:
Spinach: 200gm
Besan: 2 Cups
Onions: 1 medium sized
Green chillies: 2
Red chilli powder: 1/2 tsp
Corriander powder: 1/2 tsp
Kasoori methi: 1 tsp(optional)
Salt: to taste
Oil : for frying
Preparation time: 10 mins
Cooking time: 10 mins

Method:
Wash and cut the stem of spinach leaves. Keep the spinach aside for drying. Cut the onions in long thin slices. chop the green chillies. finely chop the spinach. Take besan in a bowl.Add all the dry spices. Add 1 cup of water and make a thick paste without any dumplings. Add chopped spinach, onions and green chillies to it and mix well. Heat oil in a pan. When oil is sufficiently heated, Take a laddle full of mixture and drop in the oil and fry it. Similary add more pakoras to oil for frying. Fre the pakoras from both sides till golden brown.Remove them on a kitchen towl to soak excess oil. Serve the hot pakoras with tomatoe ketchup and green chutney and ofcourse Hot tea.

Apple Jam

Introduction:
 "Apple" is an iron rich fruit and as said an apple a day keeps doctor away. But I don't like apples much. So I always try to find new ways to have apples. Apple jam is a very good recipe in this view. It's eay to make and delicious for your daily breakfast. So why to buy jam for market. Make it your at home.

Ingredients:
Apple: 2 (Medium sized)
Sugar: 1.5 cup
Water: 1 Cup
Elaichi powder: 1.5 tsp
Saffron or edible color: 4-5 strands or 2 drops
Lime juice: 1 tsp

Preparation time: 10 mins

Cooking time: 15 mins

Method:
Wash and peel apples. Grate the apples. Remove the seeds of the apples. Now heat a non stick pan. Add water and sugar to it and let it come to a boil. Then add apples to it and let it cook over medium flame . Stirr occasionaly to avoid sticking. After 5 mins, add saffron or color and elacihi powder. Cook the mixture till the apple softens and mixture starts drying. Add lim juice to it and cook for 5 more minutes. Put off the flame and let the jam cools. When the jam is cooled, fill it in a sterlized glass bottle and save in fridge. Enjoy the delicious jam daily over your breakfast table with toast, bread or paranthas.

Thursday, November 10, 2011

Coconut burfi

Introduction: "Coconut burfi" is a very easy to make sweets. The recipes made by cocnut are mostly popular in southern part of india but cocnut burfi is popular in all the parts of india. There are many ways of making cocnut burfi but i'm telling you the easiest way to cook it at home any time in a jiffy.

Ingredients:
Scraped dry coconut powder: 4 cup
Full cream milk: 3 cup
sugar: 2 cups
Desi Ghee: 1/2 cup
Green cardamon powder: 1/2 tsp
Grated dryfruits: for garnishing

Cooking time: 20 mins

Method: 
Take the grated cocnut in a pan. Add milk in it. cook the mixture on medium flame. when the milk starts to boil, add sugar and ghee in it. Let the mixture cook till it gets dry. Stirr occasionaly. Add green cardamon powder to it and mix well. When  the mixture will be cooked, it will be get almost dry and leave the surface of the pan. Place the mixture in a greesed plate and let it set. Decorate with the grated dryfruits and cut into desired shapes. Enjoy the delicious sweet burfi.

TIPS:
1. You can add colors and essence to give the burfi a differentt taste.
2. To grate the coconut, you can directly grind the dry cocnut. It will save a lot of time.
3. This burfi remains fresh for at least 15 days.