Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail

Wednesday, July 1, 2015

Sukha Kala Chana Navratri Prasad


1/2 cup Black chickpea/Kala channa Dal
1/4 tsp Turmeric powder
1/4 tsp chili powder
1 tsp coriander powder
1/4 tsp cumin powder
Salt to taste
1 tbsp Oil
1 tbsp chopped fresh coriander leaves
2 cups water

Preparation Method:

1.Wash and soak the black chickpeas overnight.

2. Next morning drain them nicely and pressure cook along with 2 cups of water, pinch of salt and turmeric for 5-6 whistles.

3. Once they are nicely cooked and you can easily mash them with your fingers, keep them aside.

4. Take a frying pan and heat it on medium heat.  Now heat oil and add cumin seeds to it. Once they splutter start adding all the other spices one by one and mix well.

5. Now to it add boiled black chickpeas and cook them until all the water dries and all the masala gets coated to the mixture.

6. Once done, garnish with fresh coriander and serve.

Saturday, March 28, 2015

Vegetarian Hyderabadi Zafrani Pulao


1 Cup Basmati Rice (soaked in water for 30 mins)
1 Sliced Onion
1 tsp Ginger garlic paste
2 tbsp Ghee
Saffron soaked in 1/2 cup milk
1 tsp Cumin seeds
2 Cardamom
1 inch Cinnamon Stick
2-3 Bay leaves
Few cloves
2-3 pepper corns
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup dry fruits( Raisins, Almonds and cashews)
Salt to taste
1 and half cup water

Preparation Method:

1. Heat a thick bottom pan and put some ghee to it and add all the dry spices and saute.

2. Now add sliced onion and cook until its golden brown. Once done add ginger garlic paste and cook for few more seconds. Add all the dry fruits to it and give it a good mix.

3. You can now add cumin powder, coriander powder, salt to taste and mix again.

4. Finally add your basmati rice with 1/2 cup saffron milk and 1 and half cup of water.  Cook until rice is cooked well. Your hyderabadi Zafrani pulao is ready to be served.

Wednesday, March 25, 2015

Puran Poli/ Obbattu


For Stuffing:

1 and half Cup Chana Dal/yellow split peas
3/4 Cup powdered Jaggery/Gur
1 Tbsp Oil/Ghee
1 tbsp Cardamom powder
4 Cups water

For Dough:

1 Cup Wheat Flour
1/2 Cup Maida/ All Purpose flour
Pinch of turmeric powder(optional)
Pinch of Salt
Water as required
Oil or Ghee as required for frying

Preparation Method:

1. Wash and rinse the Chana dal in water and soak it for about 30 minutes to 1 hour.

2. Once done drain the water and pressure cooker the chana dal for 4-5 whistles.

3. Strain the Dal and mash it into a smooth paste in a blender.

4. Heat ghee/oil in a pan and add the channa dal paste to it. To it add jaggery and cardamom powder and give it a good mix.

5. Now you need to cook this mixture in a low -medium heat till the mixture becomes dry.  Keep stirring the mixture every 2-3 minutes.

6. Once the mixture is dry and thick, you can turn off the heat and let it cool.

7. Meanwhile knead the puran poli dough by mixing wheat flour, all purpose flour, Salt , Ghee, turmeric powder and water as required.  The dough should be soft. Now keep it aside for 10-15 minutes covered.

8. After 15 minutes divide the dough into equal size ball and start rolling them into medium size poori. Now take equal amount of channa dal filling(Puran) and stuff into the poori.  Seal them well and roll into a size of a stuffed paratha.

9. On a heated Tawa/ Griddle put some ghee/Oil and Cook the puran poli both the sides until golden brown in color. You could cook it without Oil/Ghee as well and enjoy.

Saturday, February 28, 2015

Shahi Dessert Shahi Tukda


6 Bread slices (White or brown any)
1 cup milk
200 grams Nestle Sweet Condense milk
1 cup roasted almonds
2 tbsp Ghee/butter

Preparation Method:

1. Take the stack of bread slices and cut their edges.  After which you can cut them in desired shapes for your dessert.  Now heat a non stick pan or a skillet and put some ghee or butter to it.  Toast them till they are golden brown and crisp.

2. Now take another pan and boil milk on medium heat.  To it add the Nestle  sweet condense milk and mix well. The condense milk will melt with the milk and become liquid.  Keep mixing and cooking it until it becomes thick but runny.

3. Its time to assemble your dessert now.  Pour your mixture first and top it with your crunchy toasts.  Now add another layer of the mixture and garnish with roasted almonds.  You may sprinkle some crushed nuts as well and serve.

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