Method:
1. Wash 250g sago several times till the powdery stuff floating at the top is drained away. It's this stuff that makes the khichadi sticky. Soak overnight
2. Keep the water level 1/2 above while soaking. Next day they will become soft. If you feel they are still hard, sprinkle some more water and mix up and down with hands. Keep aside for some time.
3. If there is excess water drain it out and add salt and sugar to taste.
4. Add Peanuts-[ fried, skin removed & grounded coarsely]- 2-3 tbsp. Mix with the sagos.
5. Heat oil or 2tbsp ghee, mustard seeds, jeera, 4-5 curry leaves, 3-4 green chillies and haldi.
6. Add the sago & mix well. Cover and allow to cook for 5 mins on a low flame. (Stir Again )
7. Garnish with coriander leaves and serve.
( Edited by Shashi )
Nov 26, 2012
Thank you!
Thank you all for the latest recipes...can't wait to try them out! Will post pics when I make a blog-worthy dish!
Nov 15, 2012
Ghee Rice (More in Comments)
Method:
1. Wash and soak rice for 15 mins in water.
2. In a pressure cooker, fry 3 onions (chopped lengthwise) in ghee until light brown
3. Add cardamoms, cloves, dalchini (cinnamon stick), bay leaf, cashews & raisins.
4. Add rice and water ratio 1:2 cups water
5. Salt to taste. Cover with lid & take 1 whistle.
6. Remove from heat & set aside until you can open lid. Ready to serve.
1. Wash and soak rice for 15 mins in water.
2. In a pressure cooker, fry 3 onions (chopped lengthwise) in ghee until light brown
3. Add cardamoms, cloves, dalchini (cinnamon stick), bay leaf, cashews & raisins.
4. Add rice and water ratio 1:2 cups water
5. Salt to taste. Cover with lid & take 1 whistle.
6. Remove from heat & set aside until you can open lid. Ready to serve.
Hot Garlic Chicken (More in Comments)
Method:
1. Marinate 1.5kg chicken with salt, pinch of turmeric powder, 2tsp ginger garlic paste & dash of vinegar. Keep aside.
2. Ground paste: 20 red chillies, tamarind, 2tsp coriander, 5-6 garlic pods.
3. In a pan heat 1tbsp oil, fry 15-20 crushed & peeled garlic until lightly brown.
4. Add ground paste & fry until raw smell goes away.
5. Add marinated chicken, cover & cook on high flame.
Goes well with ghee rice. Simple and tasty!
1. Marinate 1.5kg chicken with salt, pinch of turmeric powder, 2tsp ginger garlic paste & dash of vinegar. Keep aside.
2. Ground paste: 20 red chillies, tamarind, 2tsp coriander, 5-6 garlic pods.
3. In a pan heat 1tbsp oil, fry 15-20 crushed & peeled garlic until lightly brown.
4. Add ground paste & fry until raw smell goes away.
5. Add marinated chicken, cover & cook on high flame.
Goes well with ghee rice. Simple and tasty!
Nov 14, 2012
Upkaris (More in Comments)
Method: (Beans, Cabbage, Potato, Carrots, Tendles, Alsondo, Beans, etc)1. Wash and slice finely/ lengthways..
2. Heat 2 tbs of oil (med-high, 8 on electric stove)
3. Add 1/4 tsp mustard seeds till it pops
4. Add 1-2 small red chillis torn or 1/8tsp chilli powder (very spicy)
5. Add veg quickly before chillis start to burn. It will make a noise - don't worry - quickly stir.
6. Salt to taste (Shashi method) - stir again for 30 secs
7. Add small cup of water just to cover the veg.
8. Lower heat, cover and cook for about 10-20 mins..
*Payal's pics.
Kaju Kathlis & Almond Barfi
Kaju Kathlis/Barfi
Method:
1. Powder 250 g of cashewnuts in a blender. Let it be dry.
2. Take 250 g sugar in a kadai. Add 200 ml of water and make a sugar syrup.
3. Let the syrup cook for about 8-10 mins.
4. Add powdered cashewnuts. Mix thoroughly. Add a tsp of ghee and mix well.
5. Now the mixture will form into a ball. Spread this mixture on a flat surface and roll it with a rolling pin (Belan). Then when it is cool cut it out into diamond shapes. :)
Badam/Almond Barfi
Method:
1. Soak one cup of almonds in hot water for about 30 min and peel the skins.
2. Grind it with 1/2cup milk to make a fine paste. Add 1.5cup sugar & mix until sugar dissolves.
3. In a pan warm 2tbsp ghee and add the paste...keep stirring on a low flame until mixture leaves the sides & forms a ball
4. Add a pinch of cardamom, mix well & flatten mixture on a greased thali
5. After a while cut into desired shapes.
Method:
1. Powder 250 g of cashewnuts in a blender. Let it be dry.
2. Take 250 g sugar in a kadai. Add 200 ml of water and make a sugar syrup.
3. Let the syrup cook for about 8-10 mins.
4. Add powdered cashewnuts. Mix thoroughly. Add a tsp of ghee and mix well.
5. Now the mixture will form into a ball. Spread this mixture on a flat surface and roll it with a rolling pin (Belan). Then when it is cool cut it out into diamond shapes. :)
Badam/Almond Barfi
Method:
1. Soak one cup of almonds in hot water for about 30 min and peel the skins.
2. Grind it with 1/2cup milk to make a fine paste. Add 1.5cup sugar & mix until sugar dissolves.
3. In a pan warm 2tbsp ghee and add the paste...keep stirring on a low flame until mixture leaves the sides & forms a ball
4. Add a pinch of cardamom, mix well & flatten mixture on a greased thali
5. After a while cut into desired shapes.
Nan Katai
Nan Katai
Ingredients :
1 1/4 cup maida (all purpose flour)
3 tbsp besan (gram flour. If not available, replace with maida)
1/2 tsp baking soda
3/4 cup (packed) powdered sugar
6 to 7 tbsp (little less than 1/2 cup) fairly hot ghee
1/2 tsp cardamom powder
Method :
Combine maida, besan and baking soda. Use a large sieve to sift them.
To the above, add powdered sugar and cardomom powder and mix well. Add ghee little by little and knead into a dough. If it is difficult to knead, just push the dough to the side of the vessel, press with your palm and knead.
[The ghee should be hot but shouldn't burn your fingers. Do not pour ghee all at once. Add about a tablespoon at a time and knead into a dough. If the dough turns out too sticky you can refrigerate it for half an hour.]
Keep aside for about an hour. Preheat the oven to 350ºF (180ºC)
Line a baking tray with parchment paper. Make equal sized balls of the dough [ I used a table spoon measure to make the balls, that way you can make them equal sized].
Place on the parchment paper atleast 2 inches apart. Flatten a little [flatter ones have a better texture compared to round ones].
Bake for 19 to 20 minutes. Makes about 18 cookies.
Mhave
Ingredients :
1 1/4 cup maida (all purpose flour)
3 tbsp besan (gram flour. If not available, replace with maida)
1/2 tsp baking soda
3/4 cup (packed) powdered sugar
6 to 7 tbsp (little less than 1/2 cup) fairly hot ghee
1/2 tsp cardamom powder
Method :
Combine maida, besan and baking soda. Use a large sieve to sift them.
To the above, add powdered sugar and cardomom powder and mix well. Add ghee little by little and knead into a dough. If it is difficult to knead, just push the dough to the side of the vessel, press with your palm and knead.
[The ghee should be hot but shouldn't burn your fingers. Do not pour ghee all at once. Add about a tablespoon at a time and knead into a dough. If the dough turns out too sticky you can refrigerate it for half an hour.]
Keep aside for about an hour. Preheat the oven to 350ºF (180ºC)
Line a baking tray with parchment paper. Make equal sized balls of the dough [ I used a table spoon measure to make the balls, that way you can make them equal sized].
Place on the parchment paper atleast 2 inches apart. Flatten a little [flatter ones have a better texture compared to round ones].
Bake for 19 to 20 minutes. Makes about 18 cookies.
Mhave
Ribbon pakoda
Ingredients:
- 3 cups rice powder
- 1 cup besan
- 2 tsp chilli powder,
- 4 tbsp hot oil
- 1 tsp til
- 1/4 tsp hing
- Salt to taste
Method:
1. Mix all with water to make a firm dough.
2. Grease inside mold with oil.
3. Add the dough and press in hot oil
4. Fry on medium heat
You can also make with; 2 cup rice pdr/2 cup besan.
- 3 cups rice powder
- 1 cup besan
- 2 tsp chilli powder,
- 4 tbsp hot oil
- 1 tsp til
- 1/4 tsp hing
- Salt to taste
Method:
1. Mix all with water to make a firm dough.
2. Grease inside mold with oil.
3. Add the dough and press in hot oil
4. Fry on medium heat
You can also make with; 2 cup rice pdr/2 cup besan.
7 cup barfi
Ingredients:
- 1 cup besan (gramflour, chickpea flour)
- 1 cup ghee
- 1 cup grated coconut
- 1 cup milk
- 2 3/4 cup sugar
- 1/4 cup cashewnuts
[Note: If making a burfi for the first time, I suggest you reduce the portions and use a 1/4 cup measure - 1/4 cup besan, 1/4 cup ghee etc. Cooking time will reduce accordingly].
Method:
1. Blend cashewnuts with coconut & milk for 10-15secs, to get a coarse runny mixture.
2. In a deep pan [I prefer non-stick], with the flame on low, heat ghee and add besan.
3. With manual whisk/large spoon, mix well to get rid of any lumps.
4. Add the blended coconut, cashewnut and milk & keep stirring.
5. Pour in sugar. Increase flame to medium & keep stirring until mixture thickens ~ 30 mins.
6. Pour in the greased tray, flatten it with spatula & allow to cool for about 15 mins.
7. With a butter knife greased with ghee, cut into desired shape [ I cut mine into squares]. Do not remove from the plate yet.
8. Once the mixture cools completely (1-2hrs) transfer into an airtight container and refrigerate.
(If burfi hasn't hardened by then, refrigerate for a few hours so that it sets completely before serving).
- 1 cup besan (gramflour, chickpea flour)
- 1 cup ghee
- 1 cup grated coconut
- 1 cup milk
- 2 3/4 cup sugar
- 1/4 cup cashewnuts
[Note: If making a burfi for the first time, I suggest you reduce the portions and use a 1/4 cup measure - 1/4 cup besan, 1/4 cup ghee etc. Cooking time will reduce accordingly].
Method:
1. Blend cashewnuts with coconut & milk for 10-15secs, to get a coarse runny mixture.
2. In a deep pan [I prefer non-stick], with the flame on low, heat ghee and add besan.
3. With manual whisk/large spoon, mix well to get rid of any lumps.
4. Add the blended coconut, cashewnut and milk & keep stirring.
5. Pour in sugar. Increase flame to medium & keep stirring until mixture thickens ~ 30 mins.
6. Pour in the greased tray, flatten it with spatula & allow to cool for about 15 mins.
7. With a butter knife greased with ghee, cut into desired shape [ I cut mine into squares]. Do not remove from the plate yet.
8. Once the mixture cools completely (1-2hrs) transfer into an airtight container and refrigerate.
(If burfi hasn't hardened by then, refrigerate for a few hours so that it sets completely before serving).
Pi is married!
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