Idli Sambhar

Idali Sambhar:

Ingredients for Idli:

2 cups of Rice

1 cup Urad dal

Salt to taste

Method:

1. Soak rice and urad dal separately in water for 2-3 hours.
2. First grind the urad dal to smooth paste. Remember that smoother the batter.
3. Then grind rice to a coarse paste. Make sure that don't grind rice to smooth paste.
4. Mix them toghether adding required salt to slightly thick paste. The batter should be thicker than the dosa batter you prepare.
5. Keep it covered to ferment for overnight.
6. Next day pour a ladle of batter into maker and steam cook in medium flame for 15-20 minutes till they are done.
7. let them cool for few minutes(3-4 minutes) before you take them out. This way the idli will be fluffy and soft.

Ingredients for Onion Sambhar:

1 cup Small Onions

1/2 cup thur dal/Red gram dal

1 medium lime sized Tamarind

2 green Chillies,

1 medium lime sized Tamarind
2 Tomatoes, sliced
2 Green Chillies, slit
Small bunch of Coriander leaves, Chopped finely
2 tsp Oil
Salt to taste
For Seasoning:
1 tsp Oil
1 tsp Mustard
2 Red chillies
1/4 tsp Hing/Asafetida
Few curry leaves
To Roast & Grind:
2 tsp Dhania/Coriander Seeds
11/2 tsp Urad Dal/Black gram Dal
1 tsp Jeera/Cumin Seeds
2 tsp Channa/Bengal gram Dal
4-5 Red Chillies
1/2 tsp Fenugreek Seeds
1 Medium Onion, roughly chopped
1 Tomato, roughly chopped
1/4 cup of Grated Coconut
3 tsp Oil

Method:

Heat 1tsp of Oil and roast the above ingredients until golden.
Fry 1 onion and 1 tomato separately with little oil.
Grind everything with grated coconut to a smooth paste.
Heat Oil in a shallow pan and fry the small onion for 1 to 2 minutes.
Add enough water and boil it till soft.
Cook red gram dal in pressure cooker and mash well.
Mix cooked onion, mashed dal, tamarind extract, tomatoes, green chillies and ground paste with salt and enough water and bring it to boil.
When the sambar is thick enough remove from fire.
Heat oil and add mustard seeds, red chillies, curry leaves and hing.
When mustard starts spluttering add this seasoning to sambar.
Serve hot Sambar garnished with chopped coriander leaves with Rice, Idlis or Dosas.

Roti Sendwich

Ingredients:

1 Boil Potato

1 Grated Carrot

1 Chopped Onion

1 green Chilly Chopped
1/4cup Chopped Coriander
Wheat flour mixed with to make Roti
Ghee /oil to brush on the Roti

Method:

1.Mix thet boiled potato, grated carrot , chopped onion, coriander, chilli in a bowl. \
2.Add salt to taste
3.Roll out 2 rotis. Keep one aside. Spread the mixed mixture on the roti leaving the edges.
4.Place the other rolled out roti on this and seal the edges by pressing the edges together
5.Heat a griddle or tawa and cook this. Turn over. Smear a little oil or Ghee and remove when it has reddish brown spots
6.Cut into wedges and serve with chaat masala sprinkled on it..

Mumbai Vada Pav

Ingredients:

• 3 Potatoes Boiled
• 3 Green Chilies (You could use more chilies if more spice required)
• 15 to 17 Curry Leaves (Kadipata)
• 17 to 20 Garlic Cloves
• 1 inch Ginger
• 1 t/s White Urad Dal (Split White Urad Dal)
• 1 t/s Mustard Seeds
• 1 t/s Turmeric
• 1 t/s Hing
• 1 cup chopped coriander leaves
• 2 tbsp Lime juice
• 1 tbsp Chaat Masala
• 6 to 7 Pav's
• 2 cup Oil
• 6 tbsp Gram Flour
• 3 tbsp Water

Instructions

1. Take boiled potatoes. Chop them into medium size.

For Green Paste:

1. Combine curry leaves, Chopped Ginger, Garlic Cloves,
2. Green Chilies. You could pestle it with a mortar using your strength.
3. Otherwise grind them coarsely in grinder with 2tbsp water. Please don't
4. make this paste too thin.

For Tadka:

1. Take 2 tbsp Oil in a small pan. Once oil is hot add mustard.
2. When the mustard crackles add Asofoetida, Urad dal. Remove from fire.
3. Combine tadka, greenpaste, ½ cup coriander leaves, chat masala along with salt and lime juice in the chopped Potatoes. Mix evenly with your fingertips..
4. Form small balls out of it. You could from 7 to 8 balls easily. If the potato mixture is sticking to your finger. Rub some oil to your finger.
5. Once all small balls are formed. keep it aside.
6. Take a Wok or vessel. Add Gram Flour and water to form a paste.
7. Ensure the paste is thick not thin. Add salt and rest ½ cup coriander leaves to it.
8. Get a big pan for frying. Pour oil for deep frying. Once the oil is hot.
   
   
   
9.  Dip Potato balls into gram flour batter. Gently place them in the
10. oil with your finger or spatula. Ensure you fry these Vada on low
11. flame. Else it might burn. Once they become nice golden brown and
12. crisp. Your vada is ready.
13. Dab some tissue paper on it to remove excess Oil.
14. Fry the rest of vadas and serve on a platter with Fried Green chili.
15. Take pav slice them into 2 halves. Rub some chutney or sauce on the pav. Place this hot vada between the pav. Your hot vada pav is ready.
    
16. Serve Mumbai Vada Pav's hot with sweet chutney, spicy chutney or Sauce. These Mumbai Vada Pav-Indian Burger
17. Recipe are perfect with a cup of tea in evening.

Notes

The Gram flour batter should be thick, ensure you don’t add lot of water to it.

 

Yummy Creamy Fruit Desert

Ingredients:

5Pcs Mango Sliced

5Pcs Pineapple Sliced

5pcs Banana Sliced

5pcs Black Grapes Choped

2pcs orange flakes
5pcs strawberry

1 tsp Kisan Fruit Jam
2tsp Sugar Powder

1 tsp Mango Syrup

2tblsp Curd

1tblsp Milk

1tsp Honey

2tsp butter scotch

Mix Fruit For Garnishing

Reciepe:

1. Put Fruit Jam In ice cream cup
2. Mix it all fruit together in honey
3. Mix it Milk, Curd & Sugar powder & butter scotch, Rasana together & blend it well, till it get creamy
4. Make the layer of Mix Fruits on Jam in ice cream cup
5. Now Spread milk cream on fruits
6. Garnish with mix fruits,
7. Put in Freezer for 5 min.
8. now test yummy creamy fruit desert.

How To Preserve Food for the Winter

How To Preserve Food for the Winter

“It’s convenient to have a root cellar or a basement where canned goods can be stored, but if you have neither, you can still put aside local garden produce to eat in the wintertime. It’s meaningful and satisfying to do just one or two new things each year that will get you closer to self-sufficiency and healthier food. Perhaps you can freeze a few tomatoes when they’re in excess at the farmers’ market. Next year you might want to buy equipment to can tomatoes. You’ll smile to see them in the kitchen cupboard instead of processed food from the store.”
There are other ways besides canning and fermenting to have local food to eat in the wintertime. Here are three more ways to preserve the summer harvest for our winter feasts:
The freezer still seems essential: The content of our freezer varies with the current year’s harvest. We always enjoy the small green beans that are barely steamed before being placed in freezer bags. The pressure cooker softens vegetables, so I prefer freezing them to preserve their texture. My mouth waters now to think of winter meals when we cook them lightly in olive oil, garlic and salt. I’ve learned to label freezer bags so I don’t thaw diced bell peppers for dinner when I wanted green beans. Some of last year’s peaches made it into the freezer too, but this year I used the water bath method to can them. Shredded zucchini or even zucchini bread is frozen, and makes easy desserts and nice gifts in the winter.
The downside to using a freezer was that our electricity came from a coal-burning plant. We’re dependent on freezing for preserving the chicken and beef from our farm, so are delighted that we finally got solar panels installed.
What did people do before they had electricity to freeze food? Smoking meat to preserve it was one option, and a smokehouse was part of every homestead. Canning meat takes energy and a pressure cooker, but then the meat can be stored on shelves. Drying meat for jerky is still in favor, and there are methods that don’t require the amount of preserving chemicals that you find in store-bought jerky.
It’s fun to dry: Dried beans have become a staple at our house and are a frequent ingredient in winter meals. Many varieties of beans have made their way to us through friends and seed-savers. Whether bush or climbers, we eat or process some in the summer while they’re in the tender, green bean stage. Next stage is the shell beans that one can still bite into, and require 15 to 20 minutes cooking time. After that, I fall behind and allow the beans to dry on the vine. When one variety of beans appears dry and there’s an extra moment, I cut or pull the vines and put them in a bushel basket in the hot toolshed. They stay there until the slower evenings when I pull out a lawn chair to face the sunset and sit and shell beans into a large bowl. When the chickens head into their coop, I close up the henhouse and head inside for the night. I’m surprised when people comment on how much work it must be to have such a variety of dried beans in glass jars on the porch shelves. No wonder I find it a pleasure instead of work!

Bikaneri Aloe Vera Sabji

Ingridients:

400 grm  aloe vera

150  grm dana methi

2 tea spoon red chilli powder

1.5 spoon salt

1/4 tea spoon haldi

3 tea spoon dhaniya pawder

5 tea spoon amchoor

2 patti tej patta

1/4 spoon zera

6 table spoon oil
2 tbspn dry fruit

reciepe:

1. boil aloe vera & for 15minuts dana methi for 10 minutes
2. heat a pan & heat oil
3. give tadka of zeera & put it alove vera & dana  methi
4. put all masala init
5. cook it for 15 minuts, mix some dry fruits in it.
6. garnish with dry fruits
7. ready to serve, lets try with hot chapati.
   

Muglai Paratha

Ingredients:

1 bowl Meda

6 tea spoon oil

1 bowl boil water

1 bowl Gram flour (Besan)

1.5 tea spoon salt

2 tea spoon chilli powder

1/2 spoon termaric powder

1 tea spoon Ajwayan

2 small chopped onion

2 chopped tomato

2 chopped green chilli

Method:

1. Sieve together Meda, or salt.
2. Rub the sieved Meda with 1 tsp oil and slowly add water (85- 100 ml) to make a stiff dough.
3. Divide the dough into 4 equal portions and shape them into round balls.  
4. Roll out each ball into a thick flat round
5. Add Water in gram flour, pich of salt, ajwayan, termaric powder, & chilli Powder and Make pest.
6. spread gram four pest on Chapati.
7. Garnish all vegetable on gram flour pest.
8. Heat griddle and apply a little oil.
9. turn and fry the other side by applying oil
10. When brown patches appear on both sides, remove from the griddle and serve hot with Tomato souce & pickles

Banana Lassi

Ingredients:

1 Bowl Curd

1 Pinch Cardamom

2 Tea Spoon Rose Water

1 Tbsp of chopped pistachios & flaked cashewnuts

7-8 pieces  Raisin

4-5 Saffron

2 Tea Spoon Honey

4 Tea Spoon Suger

1 Sliced Banana (do not blend)

1 Table spoon crushed Ices cubes

Prepration:

1. Place all ingredients except nuts, Raisin, Honey & Banana in a blender.
2. Blend Until Smooth.
3. Pour Banana sliced in mixture.
4. Serve in drinking glasses with a sprinkling of nuts.
5.  Spread honey & take a sip.