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Culture Documents
Method
1. Make a thick batter with gram flour and soda dissolved
in a little water.
2. Heat the ghee in a kadai drop the batter through a
perforated spoon or sieve. Fry for 1-2 minutes.
3. Dissolve the sugar in water and heat over low flame
until sugar reaches two string consistency.
4. Put the fried boondi into the syrup.
5. Mix well and add cardamom powder.
6. Add blanched pistachio to the boondi syrup mixture.
7. Form balls between the palms.
Serve cold sprinkled with cardamom powder.
NOTES : The literal meaning of a "boond" is a drop, hence
the term means the drops of gram of which this Ladoo is
made.
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Recipe By :
Serving Size : 4 Preparation Time :0:22
Categories : Apnu Shak
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Recipe By :
Serving Size : 4 Preparation Time :0:22
Categories : Apnu Shak
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Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Apnu Shak
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Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Apnu Shak
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Recipe By :
Serving Size : 4 Preparation Time :0:22
Categories : Apnu Shak
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Oondhiu
Recipe By :
Serving Size : 4 Preparation Time :2:30
Categories : Apnu Shak
1. The yam and sweet potatoes: Peel and cut into 1" cubes.
2. Fenugreek leaves cut and sprinkle with salt.
3. For the dumplings: Mix the fenugreek leaves, a pinch of
turmeric, chilli powder, gram flour, hot oil and salt to taste.
4. For the filling: Mix together the grated coconut,
coriander leaves, garlic, ginger, green chillies, sugar, soda
bicarbonate, asafoetida and salt.
5. Divide the above mixture into three portions
6. Stuff the brinjals, potatoes with 2 portions.
7. Smear the yam and the sweet potatoes with the
remaining third filling.
8. Heat oil in a shallow pan. When hot add the remaining
filling mixture .
9. Saute well. Add water and bring to a boil.
10. Then add the beans and a pinch of soda and cook over a
low flame.
11. Add stuffed brinjals and cook with for another 10
minutes.
12. Add rest of the vegetables except the bananas and cook
for another 10 minutes till all cooked.
13. Add fried dal balls and bananas and let it simmer till all
fat separates.
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Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Apnu Shak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
150 grams Red Pumpkin
250 grams Cluster Beans -- string cut 1"
30 grams Jaggery
1/2 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1/4 teaspoon Soda bicarbonate
45 milliliters Oil
1 teaspoon Coriander powder
1 teaspoon Cumin powder
To taste Salt
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NOTES : This is Sweet Red pumpkin and Cluster bean
dish, with lots of gravy. It is one of the pleasant ways of
eating Guvar (cluster beans).
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Apnu Shak
Rinyanana Sambhariya
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Apnu Shak
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Sambhariya Bhinda
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Apnu Shak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams Lady's Finger
100 milliliters Yogurt
Oil -- For frying
to taste Salt
2 No Coconut -- grated
1/2 bunch Coriander leaves -- chopped
1 teaspoon Ginger -- paste
1 teaspoon Green chilli -- paste
1/2 teaspoon Cumin powder
1/2 teaspoon Coriander powder
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Apnu Shak
1. Once the dal has soaked for 1/2 an hour, drain off the
water and place in a vessel, along with water, spinach,
cauliflower, potatoes and onion.
2. Season with salt and add the turmeric powder, chilli
powder, coriander and cumin powder.
3. Bring to a boil over a high flame.
4. Remove any scum which collects on the surface of the
dal and cook over a low flame, for approx 1/2 an hour, or
cook until cooked.
5. Stir vigorously until the dal is well blended.
6. Adjust the seasoning to taste.
7. Remove from the flame and set aside.
8. In a small tavdo warm the ghee over a low flame.
9. Once Heated add the asafoetida powder and cumin
seeds.
10. Once the seeds crackle, remove from the flame and
empty the vaghar, into the dal; and vegetable mixture.
11. Return the dal and vegetable shak to the flame.
12. Mix well adjust the seasoning.
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Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Apnu Shak
Amount Measure Ingredient -- Preparation Method
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500 grams Broad beans
1 1/2 teaspoons Ajwain
60 milliliters Oil
3/4 teaspoon Turmeric
1 teaspoon Red Chilli powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
To taste Salt
200 grams Bengal gram flour
1 bunch Fenugeek leaves
1/4 teaspoon Asafoetida
1. Thread and divide into halves and further tear each half
into two. Wash and set aside.
2. For dumpling: Make a well in the centre of the flour, add
all the dumpling ingredients and mix well enough to make
a soft dough. Knead well set aside.
3. put washed broad beans in a vessel with water, salt,
ajwain and oil. cover and cook on a medium flame for 8
minutes.
4. Now add turmeric, red chilli powder, cumin, coriander
powder and stir.
5. Adjust the seasoning to taste.
6. Knead the dumpling dough well and wet the hands with
water and shape into oblong dumplings.
7. Place one at a time into the vegetable dish.
8. Reduce the flame slightly and cover with a lid and let it
cook till the oil separates .
9. Take care when turning they shouldn't get mashed.
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Chhundo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Athaana Ane Kaacha Athaana
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Recipe By :
Serving Size : 4 Preparation Time :2:35
Categories : Bhat Ane Khichdi
Bhindani kadhi
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Dal Ane Kadhi
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Recipe By :
Serving Size : 4 Preparation Time :0:50
Categories : Dal Ane Kadhi
1. Heat the oil in a pan and add the mustard seeds and
asafoetida.
2. Once they start crackling, add the dal after draining off
the water.
3. Add water. Season with salt and all the spices.
4. Stir and cover pan with lid. If dal begins to stick to the
bottom of the pan, add some water.
5. Cook until the dal is tender but not over cooked.
NOTES : This dry dal is eaten with hot Rotlis and Kadhi.
Fajaeto
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Dal Ane Kadhi
Fangevela Mag
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Dal Ane Kadhi
1. Drain the soaked dal and place in the muslin cloth. Tie it
tightly.
2. Place in a vessel in a cool place and cover tightly.
3. Set aside for 24 hours, allowing the moong dal to sprout.
4. Heat the oil and add mustard seeds.
5. Once they crackle, add the asafoetida and the sprouted
moong.
6. Add water and seasoning cook for 1/2 an hour or until
tender, with lid on.
7. Adjust seasoning to taste.
NOTES : This is a healthy, Green gram Sprout preparation,
high in protein and easy to make.
Serve hot with Gheevali Rotlis, Kadhi and Rice.
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Ganthiani kadhi
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dal Ane Kadhi
Kali Dal
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Dal Ane Kadhi
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NOTES : This is a split Green gram and Channa dal
preparation, which is a little spicy but very tasty.
Khaata Mag
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Dal Ane Kadhi
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Lachko
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Dal Ane Kadhi
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Meethi dal
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Dal Ane Kadhi
Meethi kadhi
Recipe By :
Serving Size : 4 Preparation Time :0:22
Categories : Dal Ane Kadhi
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Osaman
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Dal Ane Kadhi
1. Soak dal for an hour and cook the dal in 2 cups of water.
2. Strain and set aside.
3. Reserve the dal water. heat oil in a frying pan.
4. Add mustard seeds, cumin seeds, cinnamon and
asafoetida.
5. Add the dal water to the spices and bring to a boil.
6. Adjust seasoning to taste and add the curry leaves,
cocum, chilli powder, ginger paste, jaggery and chopped
green chillies.
7. Mix well and once again adjust seasoning to taste.
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Recipe By :
Serving Size : 4 Preparation Time :0:55
Categories : Dal Ane Kadhi
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Traveti dal
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Dal Ane Kadhi
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Wateli dal
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Dal Ane Kadhi
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Amiri Khaman
Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Farsan
1. Grind the dal coarsely. Heat the oil in a large frying pan
and add the mustard seeds.
2. Once they start crackling, add the asafoetida and the dal
paste.
3. Stir constantly to prevent dal from sticking to the bottom.
4. Saute constantly on a medium flame, till all the liquid
dries up and the dal becomes quite dry.
5. Now add the green chillies, ginger, garlic, turmeric,
sugar, lemon juice and salt.
6. Stir and adjust seasoning to taste.
7. Sprinkle milk every 5 minutes and stir constantly until
all the milk has been added and evaporated.
8. When the dal separates from the pan, as in shira,
Khaman is ready to serve.
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Bhakarvadi
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Farsan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
350 Kilograms Potatoes -- Peel And Grate
pinch Asafoetida
1 teaspoon Fennel Seeds
1 tablespoon Sugar
1/2 bunch Coriander Leaves -- Chopped
5 nos Green Chillies -- Chopped
10 grams Ginger -- Chopped
2 nos Lemon
2 nos Coconut -- Grated
5 grams Peppercorns -- Powdered
pinch Cinnamon -- Powdered
2 nos Cloves
35 grams Sesame Seeds
1 cup Oil
to taste Salt
1/2 cup Bengal Gram Flour
2 grams Wheat Flour
liter Oil -- for frying
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Bhawanagari Ganthia
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Farsan
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Chewdo
Recipe By :
Serving Size : 4 Preparation Time :0:55
Categories : Farsan
Handvo
Recipe By :
Serving Size : 4 Preparation Time :1:15
Categories : Farsan
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Farsan
1. Sieve the flour. add the salt and the ajwain seeds.
2. Rub in the ghee. make a well in the centre of the flour,
add enough water slowly, to make a stiff dough.
3. Divide the dough into small portions of equal sizes.
4. Knead the dough portions into small balls.
5. Flatten slightly between the palms.
6. Heat the fat in kadhai, to smoking point.
7. Deep fry the khajlis over very low flame, until golden
brown.
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Khaman Dhokla
Recipe By :
Serving Size : 6 Preparation Time :0:55
Categories : Farsan
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Khandvi
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Farsan
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Recipe By :
Serving Size : 4 Preparation Time :0:50
Categories : Farsan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Split green gram
1 teaspoon Peppercorns -- coarsely ground
pinch Asafoetida
50 milliliters Oil
to taste Salt
1. Soak the split green gram dal overnight and the next
morning, rinse it thoroughly, removing as much green skin
as possible.
2. The skin will float to the top.
3. Rinse once again, drain the gram and set aside.
4. Grind the gram in a circular grinding stone or an electric
grinder without adding any water, until it is coarsely
ground.
5. Do not grind the gram fine, or it will soak oil on frying.
6. To the coarsely ground gram, add the chilli paste,
peppercorns, asafoetida powder and salt.
7. Mix very well, using clean hands.
8. Heat oil to smoking point on a high flame.
9. Shape small balls, between your fingers and drop them
into the oil.
10. Deep fry on a high flame for 5 minutes until golden
brown and crisp.
11. Repeat the process with all the gram paste is used.
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NOTES : Serve hot with Kothmir ni chutney and Amli ni
chutney.
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Farsan
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Meetha Thepla
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Farsan
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NOTES : Do not prepare the dough and use for a later time.
Prepare it only when you intend to make it.
* Exported from MasterCook *
Methi Na Moothia
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Farsan
1. Make a well in the centre of the gram flour, and add the
chopped fenugreek leaves.
2. Season with mentioned ingredients and mix well.
3. Add just enough water to make a workable dough.
4. Add the water slowly and very little at a time.
5. Knead the dough lightly but well.
6. Adjust the seasoning to taste and once again knead.
7. Dampen the palms with a little water and roll the dough
into a sausage shape between the palms, of 2"
diameter.steam the rolls For 20 minutes on a high flame.
8. To test the moothias, pierce with a fork-- it should come
out clean when the moothias are done.
9. Take off the flame and cool on a plate. then cut into 1/2"
thick pieces.
10. For tempering: heat the oil in apan, add the mustard
seeds and let them crackle.
add the other tempering
11. Add the moothia pieces and stir fry over a high flame
for 5 minutes.
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Patra
Recipe By :
Serving Size : 4 Preparation Time :1:20
Categories : Farsan
1. Make a thick batter with the gram flour and the tamrind
pulp.
2. Season the batter.
3. Add the spices and soda bicarbonate.
3. Take one colocasia leaf and place it on the wrong side.
4. Spread the batter evenly on the leaf.
5. Put another leaf on top of it and spread more batter.
6. Fold from both sides. roll tightly.
7. Tie with a thread throughout the length of the roll.
8. Repeat the method for rest of the leaves.
9. Steam for one hour in a steamer or in a water bath.
10. Leave until quite cool. slice into 1/2" thick slices.
11. Heat the oil to smoking point in a pan.
12. Add the mustard seeds and once they crackle, add the
patra saute for 1-2 minutes.
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Phafda
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Farsan
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Potaya
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Farsan
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Rasya Dhokla
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Farsan
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Sev
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Farsan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bengal gram flour
50 milliliters Oil
pinch Soda bicarbonate
1 teaspoon Chilli powder
liter Water
pinch Ajwain
milliliter Oil -- for frying
to taste Salt
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Theplas
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Farsan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Wheat flour
pinch Turmeric
2 teaspoons Red chilli powder
2 teaspoons Cumin powder
2 teaspoons Coriander powder
pinch Asafoetida
50 milliliters Oil
to taste Salt
milliliter Oil -- shallow frying
1. Dough: make a well in the centre of the flour and add all
the ingredients including the oil.
2. Mix well and add enough water to make a dough. Set
aside for 20 minutes, covered.
3. Knead the dough well and divide into equal portions of
small size. Shape the portions into small balls between the
palms. roll out each ball into a thin chapatti.
4. Shallow fry the theplas on a tawa: Heat the tawa on a
high flame.
5. Lower the flame minimum and place a thepla on it.
6. Once the thepla puffs with small air bubbles, turn it over
to the other side.
7. Increase the flame to medium.
8. Grease the tawa around the thepla with oil and rub some
oil over the thepla.
9. Turn the thepla over once again.
10. When the thepla has golden brown spots on it, remove
at once and repeat the process with all of them.
Various variation can be made using the same recipes like
Methi na thepla, Mooli na thepla, Doodhi na thepla.
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Tikha ganthia
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Farsan
1. Rub the oil into the sifted flour. add the salt, chilli
powder and turmeric. Mix well.
2. Make a well in the centre of the dough and add just
enough water to make a stiff dough.
3. Add the water slowly, to control the consistency of the
dough.
4. Heat oil in a kadhai, to smoking point.
5. Press the dough through the sev moulds into the hot oil.
6. Remove from oil when crisp and golden brown and drain
onto paper towels or a newspaper.
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Vatanana Ghughra
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Farsan
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Bajra Ni Raab
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Ghar Gaththoo Davao
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Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Ghar Gaththoo Davao
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Ghau Ni Raab
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Ghar Gaththoo Davao
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Wheat flour
1 teaspoon Dry ginger powder
2 Tablespoons Jaggery
1/2 teaspoon Almondes -- blanched
2 Tablespoons Ghee
450 milliliters Hot water
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Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Ghar Gaththoo Davao
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Ab Gosht
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muslim & Parsi Non Veg Dishes
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Amli ni Chutney
Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Raita Ane Chutney
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Kothmir ni Chutney
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Raita Ane Chutney
Recipe By :
Serving Size : 4 Preparation Time :2:10
Categories : Raita Ane Chutney
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* Exported from MasterCook *
Ringana nu Bhartu
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Raita Ane Chutney
Tameta nu Raitu
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Raita Ane Chutney
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- Chingri Maacher Paturi (Prawns Cooked
In Banana Leaves)
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- Recipe By :
- Serving Size : 1 Preparation Time :0:00
- Categories : Fish
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Kg Prawns -- shelled,head removed
- 60 G Mustard Paste
- 5 G Turmeric Paste
- 2 1/2 G Chilli Paste
- 100 Ml. Mustard Oil
- 8 Nos Green Chillies
- 5 G Salt
- 8 Nos Banana Leaves
-
- * Mix the prawns thoroughly with mustard,
turmeric and chilli paste.
- * Add mustard oil, green chillies and salt.
- * Place the banana leaves cross-wise on an tawa or
gridle.
- * Pour the mixture over the banana leaves and fold
the leaves towards the center.
- * Pin togather to form a packet.
- * Place the tawa over high heat.
- * As the banana leaves gets discoloured the
prawns get cooked.
- * Remove from fire and cook the other side also.
- * Remove the banana leaf packet an to a platter
and serve.
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-
- Serving Ideas : With Rice.
-
- * Exported from MasterCook *
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- Bhunna Chicken
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- Recipe By :
- Serving Size : 10 Preparation Time :0:00
- Categories : Mutton And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 1/2 Kg Chicken
- 120 G Onion
- 10 G Ginger Garlic Paste
- 5 G Black Pepper Corn Pwd.
- 120 Ml Mustard Oil
- 120 Ml Water
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- * Combine the chicken with onion paste,turmeric
pwd and cumin pwd.
- * Mix garam masala and fry the chichen till
golden brown.
- * Bhunnao it well till no moisture is left behind.
- * Serve dry.
-
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- Serving Ideas : khichuri/ parota.
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- * Exported from MasterCook *
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- Chicken Posto
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- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Mutton And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 2 Kg Chicken
- 250 G Yoghurt
- 250 G Onions
- 20 G Ginger
- 10 G Garlic
- 5 G Chilli Pwd
- 10 G Posto(Poppy Seeds)
- 5 G Fennel
- 60 G Almonds
- 60 G Pistachio Nuts
- 120 Ml Peanut Oil
- 120 Ml Ghee
-
- * Combine the chicken with yoghurt and chopped
onions and ginger garlic paste.
- * Heat oil add the rasins and pistachio.
- * Add the chicken, and continue to cook tightly
covered on a very low heat.
- * Add ghee and continue to cook till no moisture
is left.
- * Garnish with almonds.
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- ------------------
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- Serving Ideas : pulao
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- * Exported from MasterCook *
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- Chicken With Coconut Milk.
-
- Recipe By :
- Serving Size : 10 Preparation Time :0:00
- Categories : Mutton And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 1/2 Kg Chicken
- 750 Ml Water(Stock)
- 120 Ml Oil
- 175 Ml Ghee
- 10 G Coriander
- 10 Ml Lime Juice
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- * Make a stock, spiced with onion and ginger.
- * Extract coconut milk.
- * Add bayleaf, ginger, corriander, chilli and
turmeric pwd.
- * Add the chicken and stir .
- * Add stock and simmer.
- * When the chicken is almost done add the
coconut milk and lime juice.
- * Stir it under very high heat.
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- ------------------
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- Serving Ideas : polao.
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- * Exported from MasterCook *
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- Khashir Rezela
-
- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Mutton And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 2 Kg Lamb -- 2' Cubes
- 250 G Onion
- 30 G Ginger
- 45 G Garlic
- 6 Nos Cardamom
- 6 Nos Cinnamom
- 6 Nos Cloves
- 250 G Yoghurt -- Beaten
- 30 G Sugar
- 15 G Salt
- 250 G Ghee
- 250 G Milk
- 4 Strands Saffron
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- * The lamb is throughly mixed with other
ingerdients and the pot
- was covered and let to cook on a slow flame for
half an hour.
- * Stir the meat until the oil came on top.
- * Warm milk add saffron and pour over the meat.
- * Add, green chillies, reduce heat to a minimum.
- * Simmer and serve garnished with chopped
corriander.
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- ------------------
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- * Exported from MasterCook *
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- Kosha Mangsho
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- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Mutton And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Kg Lamb
- 90 Ml Oil
- 500 G Potatoes
- 4 Nos Cardamon
- 2 Nos Cinnamon
- 100 G Onion
- 10 G Ginger
- 5 G Red Chilli Paste
- 20 G Salt
- 5 Ml Lime Juice
- 5 G Turmeric Pwd.
-
- * Cut boneless lamb and marinate with salt lime
juice, and turmeric pwd.
- * Quarter potatoes and fry them.
- * Heat oil, and the whole garam masala.
- * Add onions, ginger garlic paste and fry till
brown.
- * Add turmeric and the marinated lamb boti.
- * Add potatoes and water.
- * Dry the gravy.
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- ------------------
-
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- * Exported from MasterCook *
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- Mangshor Curry (Mutton Curry)
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- Recipe By :
- Serving Size : 6 Preparation Time :0:00
- Categories : Vegetables Mutton
And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 600 G Mutton -- 1/2-Inch Cubes
- 300 G Potatoes -- Quaters
- 200 G Onions -- Sliced
- 200 G Onions -- Paste
- 5 G Turmeric Paste
- 10 G Chilli Paste
- 20 G Ginger Paste
- 10 G Garlic Paste
- 7 1/2 G Salt
- 5 G Sugar
- 150 Ml. Oil
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- * Fry sliced onions till golden brown.
- * Add onions,chilli, turmeric, ginger and garlic
pastes.
- * Fry and add mutton.
- * Add salt and cook, stir fry till all the juices are
absorbed.
- *Add water and simmer.
- * Add quatered potatoes and sugar.
- * Serve hot.
-
- ------------------
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- Serving Ideas : With Rice, Luchi or Porota.
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- * Exported from MasterCook *
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- Manngshor Ghugni (Mutton With
Green Peas)
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- Recipe By :
- Serving Size : 10 Preparation Time :0:00
- Categories : Mutton And Chicken
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- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Kg Green Peas -- Shelled
- 150 G Mutton -- 1/2 Inch Cubes
- 2 1/2 G Chiili Powder
- 10 G Garam Masala
- 10 G Cumin Pwder
- 10 G Pepper -- Grounded
- 200 G Onions -- Sliced
- 125 G Potatoes -- 1/2 Inch Cubes
- 1 Nos Coconut -- Diced
- 20 G Ginger -- shredded
- 150 Ml. Oil
- 4 Nos Dry Red Chillies
- 4 Nos Bay Leaves
- 10 G Salt
- 10 G Sugar
-
- * Heat about 50 gms of oil and fry green peas.
- * Add garam masala, pepper and cumin.
- * In a seperate karai add ghee and fry the potatoes.
- *Remove the potatoes and fry the sliced onions.
- * Add meat and mix well.
- * Add the onion paste and the chilli paste.
- * Add water and simmer the meat over medium
heat.
- * Mix the peas and the mutton.
- * Add the fried potatoes and the coconut.
- * In a seperate karai add red chillies and bay
leaves and pour over ghugni.
- * Mix well and simmer.
-
- ------------------
-
- Serving Ideas : With Radhaballobhi Luchi.
-
-
- * Exported from MasterCook *
-
- Manshor Jhal
-
- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Mutton And Chicken
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Kg Lamb(Kashi)
- 10 Nos Gr.Chillies.
- 10 G Salt
- 5 G Turmeric
- 250 G Onion
- 200 Ml Oil
- 10 G Garam Masala.
- 10 G Salt
-
- * Rub the mutton pieces with salt, turmeric and
oil.
- * Add gr. chillies and stir fry.
- * Keep aside and add the onions till browned.
- * Add the powdered spices and put the meat back.
- * When all the moisture is evaporated the spicy
sauce coats the mutton.
- * Add garam masala and serve.
-
-
- ------------------
-
- Serving Ideas : boiled rice.
-
- * Exported from MasterCook *
-
- Alu Posto (Potato With Poppy-
Seeds)
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 250 G Potato -- Cubes
- 100 G Onions -- Sliced
- 30 G Posto (Popppy Seeds) -- Paste
- 2 G Turmeric Paste
- 2 G Chilli Paste
- 4 Nos Gr. Chillies
- 45 Ml Oil
- 5 G Mustard Seeds
- 2 Nos Red Chilies
- 5 G Salt
- 15 G Sugar
-
- * Heat oil in karai, fry mustard seeds and the red
chillies .
- * Saute the diced potatoes till lightly brown and
add the masala paste, sliced onions, gr. chillies,
and water.
- * Cook for five minutes and add the popppy seed
paste.
- * Stir fry on high heat till the poppy seeds changes
to a light golden brown colour.
-
- ------------------
-
- Serving Ideas : with rice or ghee bhaat.
-
-
- * Exported from MasterCook *
-
- Alur Dum
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Potatoes
- 4 G Red Chillies.
- 4 G Cumin Seed
- 5 G Tamarind
- 50 Ml Mustard Oil
- 3 Nos Bay Leaf
- 5 G Panchphoron
- 2 G Turmeric Pwd
- 400 Ml Water
- 5 G salt
-
- * Boil small potatoes and peel them.
- * Add the red chillies and the whole cumin pwd
and toast them
- * Grind well.
- * Extract the tamarind pulp by dissolving in hot
water.
- * Add mustard oil in a karai and add panchphoron.
- * Add the potatoes and stir fry till golden brown
with turmeric pwd.
- * Add water, salt, roasted spices and the tamarind
pulp.
- * Simmer.
-
- ------------------
-
- Serving Ideas : luchi.
-
-
- * Exported from MasterCook *
-
- Bandhakopir Dalna
-
- Recipe By :
- Serving Size : 6 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Cabbage -- Sliced 1/4" Thick
- 200 G Potatoes -- Small Cubes
- 45 Ml. Oil
- 15 G Turmeric Paste
- 30 G Chilli Paste
- 15 G Cumin Paste
- 5 G Coriander Paste
- 15 G Ghee
- 2 Nos Bay Leaves
- 5 G Garam Masala
- 5 G Salt
- 10 G sugar
-
- * Fry the potatoes in hot oil till lightly browned.
- * Remove the potatoes and to the hot oil add the
cabbage.
- * Sprinkle salt and cover to simmer for a few
minutes.
- * Add the masala pastes and stir.
- * Add the potatoes stir and add salt, sugar and
simmer till practically dry.
- * In a frying pan, heat ghee, add bay-leaves and
garam-masala.
- * Stir fry a couple of minutes and pour over
bandhakopirDalna and remove from fire.
- * Garnish with chopped coriander leaves.
-
- ------------------
-
- Serving Ideas : with rice,luchi,porota or ghee bhat.
-
-
- * Exported from MasterCook *
-
- Chholar Dal
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 250 G Chholar Dal( Split Peas)
- 3 Nos Bay Leaves
- 3 Nos Red Chillies
- 1 Nos Coconut
- 30 G Mustard Oil
- 5 G Cumin Seeds
- 2 1/2 G Chilli Paste
- 15 G Ginger
- 50 Ml. Ghee
-
- * Boil dal with double the amount of water, till
thick consistency.
- * Take the coconut flesh and cut into small dices.
- * Fry in mustard oil
- * Add cumin seeds, to the coconut and fry them.
- * Add ginger,chillies, cumin and coriander
powder.
- *Add dal and stir to mash the grains.
- * Finish off with a dollop of ghee and garam
masala.
-
- ------------------
-
- Serving Ideas : Wuth Luchi.
-
-
- * Exported from MasterCook *
-
- Doi Potol (Parwals Cooked With
Yoghurt)
-
- Recipe By :
- Serving Size : 12 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Kg Potol (Parwal)
- 200 G Onions -- Sliced
- 10 G Ginger -- Paste
- 5 G Turmeric Paste
- 15 G Chilli Paste
- 30 G Corriander Paste
- 140 G Yoghurt
- 30 G Sugar
- 10 G Salt
- 45 G Ghee
- 50 Ml. Mustard Oil
- 5 G Garam Masala
- 2 Nos Bay Leaves.
-
- * Cut the ends of the potol and peel skin giving
stiped effects.
- * Heat oil and fry potol till lightly browned.
- * Remove the potol and in the same pan add the
garam masala.
- * Add the onions, till golden brown add the
pastes,little water and the yoghurt.
- * Simmer, add the fried potols,sugar, salt till it
comes to boil.
- * Finish it of when the gravy is thick and the ghee
comes on top.
-
- ------------------
-
- Serving Ideas : with rice or porota.
-
-
- * Exported from MasterCook *
-
- Jinge Posto ( Ridge Gourd With
Poppy-Seed)
-
- Recipe By :
- Serving Size : 6 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Kg Jhinge (Ridge-Gourd)
- 100 G Onion
- 30 G Posto (Poppy Seeds)
- 2 G Turmeric Paste
- 2 G Chilli Paste
- 4 Nos Gr. Chillies
- 45 Ml. Oil
- 5 G Mustard Seeds
- 2 Nos. Red Chillies
- 5 G Salt
-
- * Peel the ridge gourd, cut lengthwise in half.
- * Remove seeds and add salt to remove excess
moisture.
- * Heat oil in a karai and fry the mustard seeds and
the red chililes.
- * Add the ridge gourd and fry for three minutes.
- * Add sliced onions and the masala pastes with the
gr. chilles.
- * Add the poppy seed paste, stir fry the green
vegetables till just brown.
-
-
- ------------------
-
- Serving Ideas : good accompaniment with
steamed rice.
-
-
- * Exported from MasterCook *
-
- Lau Ghanto
-
- Recipe By :
- Serving Size : 6 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 750 G Lau(Gourd)
- 100 G Coconut Grated
- 120 G Gr.Peas
- 10 Nos Boris
- 10 G Mustard Oil
- 2 Nos Red Chilli
- 7 1/2 G Salt
- 10 G Sugar
- 60 Ml Mustard Oil
- 30 G Ghee
-
- * Peel the gourd, chopped fine and steamed.
- * Fry the boris in hot oil.
- * Add the phoron and the chillies.
- * Add the steamed lau and the peas.
- * Once they are tender add, ghee with salt and
sugar.
-
- ------------------
-
- Serving Ideas : boiled rice.
-
-
- * Exported from MasterCook *
-
- Mangshor Curry (Mutton Curry)
-
- Recipe By :
- Serving Size : 6 Preparation Time :0:00
- Categories : Vegetables Mutton
And Chicken
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 600 G Mutton -- 1/2-Inch Cubes
- 300 G Potatoes -- Quaters
- 200 G Onions -- Sliced
- 200 G Onions -- Paste
- 5 G Turmeric Paste
- 10 G Chilli Paste
- 20 G Ginger Paste
- 10 G Garlic Paste
- 7 1/2 G Salt
- 5 G Sugar
- 150 Ml. Oil
-
- * Fry sliced onions till golden brown.
- * Add onions,chilli, turmeric, ginger and garlic
pastes.
- * Fry and add mutton.
- * Add salt and cook, stir fry till all the juices are
absorbed.
- *Add water and simmer.
- * Add quatered potatoes and sugar.
- * Serve hot.
-
- ------------------
-
- Serving Ideas : With Rice, Luchi or Porota.
-
-
- * Exported from MasterCook *
-
- Mochar Ghanto
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Mocha(Infloresence Of Banana
Plant)
- 60 G Chickpeas
- 175 G Coconut -- Grated
- 200 G Potatoes
- 5 G Garam Masala
- 50 Ml. Oil
- 100 Ml. Ghee
- 5 G Cumin
- 15 G Salt
- 30 G sugar
-
- * Chop the mocha, boil and drain.
- * Mix half of the ground spices except garam
masala, with the mocha.
- * Heat oil, fry potatoes and remove.
- *Add cumin for phoron, add the chickpeas and
rest of the ground spices.
- * Add the spiced and cooked mocha.
- * Add the potatoes and cover.
- * Add coconut, salt and sugar.
- * Finish of by adding garam masala.
- * Add ghee before serving.
-
- ------------------
-
- Serving Ideas : With rice.
-
-
- * Exported from MasterCook *
-
- Sukto
-
- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Vegetables
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 200 G Potatoes -- Sliced 1/4" Thick
- 100 G Brinjal -- Sliced 1/4" Thick
- 100 G Raddish -- Dices
- 100 G Gr. Banana -- Quaters
- 100 G Parwal -- 2'Length
- 3 Nos Drum-Sticks
- 100 G Bitter-Gourd
- 2 G Turmeric
- 10 G Ginger Paste
- 5 G Cummin Paste
- 5 G Mustard Paste
- 15 G Salt
- 6 Nos Boris (Lentil Dumplings)
- 30 Ml. Oil
- 400 Ml. Water
- 15 G Ghee
- 5 G Panch Phoran
- 30 Ml. Milk
- 30 G Sugar
-
- * Fry the boris in hot oil.
- * Fry the parwal and the karala.
- * Add all other vegetables and fry till lightly
browned.
- * Add all the masalas and mix throughly with
vegetables.
- * Add salt, water and continue simmering till the
vegetables are cooked.
- * Add a pinch of panch-phoran into hot oil and let
it splutter.
- * Pour this into the simmering vegetables.
- * Add milk and sugar and continue simmering.
-
- ------------------
-
- Serving Ideas : good accompaniment with rice.
-
- * Exported from MasterCook *
-
- Dhakai Porota
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Breads
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Maida
- 250 Ml Water
- 50 G Rice Flour
- 50 G Ghee
- 5 G Salt
-
- * Make a soft dough with flour, water and salt.
- * Make small roundels of 30 gms.
- * Flatten and roll out.
- * Smear with rice flour and ghee paste.
- * Roll into triangles.
- * Deep fry.
-
- ------------------
-
- Serving Ideas : alooer dum.
-
-
- * Exported from MasterCook *
-
- Luchi
-
- Recipe By :
- Serving Size : 6 Preparation Time :0:00
- Categories : Breads
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Flour
- 5 G Salt
- 5 G Ghee
- 300 Ml Water
-
- * Add salt and ghee to the flour and make a lump.
- * Add water and knead to from a dough.
- * Divide into 40 gm sized balls and roll into 5"
diameter.
- * Deep fry.
-
- ------------------
-
- Serving Ideas : alooer dum.
-
-
- * Exported from MasterCook *
-
- Radhaballobhi Luchi
-
- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Breads
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Flour
- 5 G Salt
- 30 G Ghee
- 200 Ml Water
- 60 G Urad Dal
- 5 G Aniseed
- 5 G Cummin Seed
- 4 G Onion Seed
- 5 G Salt
- 10 G Sugar
- 30 G Ghee
-
- * Grind dal to a fine paste.
- * Heat ghee in a karai add dal and masalas, salt
and sugar.
- * Stir and cook till completely blended.
- * Prepare the dough with salt, water, ghee and
flour.
- * Divide into eight equal portions.
- * Stuff the dough with the stuffing, seal and re roll
the balls.
- * deep fry in ghee till lightly browned.
-
- ------------------
-
- Serving Ideas : good accompaniment with aloo-
dum.
-
- * Exported from MasterCook *
-
- Aam Kheer (Mango Custard)
-
- Recipe By :
- Serving Size : 10 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 1/2 Liters Milk
- 60 G Sugar
- 1 Kg Mangoes -- Peeled And Cubed
-
- * Boil milk and sugar togather.
- * Reduce to half.
- * Combine lukewarm thickened milk and mango.
- * Chill.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Chhanar Jilipi.
-
- Recipe By :
- Serving Size : 10 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 750 G Chhana
- 150 G Semolina.
- 10 G Ghee -- Dough
- 500 G Ghee -- Frying
- 500 G Sugar
- 2 Nos Black Cardamom
- 1 Lit Milk -- Reduced Milk Solids
- 1 Kg Sugar
- 1 Lit Water
-
- * Make a thin sugar syrup.
- * Knead chhana, suji, and a teaspoon of ghee into
a smooth dough.
- * Fill the chhana into a pastry bag, pipe out whirls.
- * Heat ghee and fry the whrils into the it andf
brown.
- * Drain and immerse inthe syrup.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Malpua
-
- Recipe By :
- Serving Size : 5 Preparation Time :0:00
- Categories : Fish Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 250 G Sugar
- 125 Ml. Water
- 2 Nos Lime
- 250 G Flour
- 100 G Semolina
- 15 Ml. Ghee
- 250 Ml. Milk
- 10 G Fennel Seeds
- 120 Ml. Oil
-
- * Make a sugar syrup.
- * Add flour, ghee, milk and fennel seeds.
- * Roll out like chappati into 4'' diameter.
- * Heat oil in karai and fry the malpua, until brown
an both yhe edges curl up crisply.
- * Dip in syrup and can be served both hot or cold.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Mishti Doi
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 1 Lit Milk
- 250 G Sugar
- 30 G Curd.
-
- * Boil milk and reduce to half.
- * Caramelize sugar and to milk.
- * Add curd and set in earthenware pots.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Pantua
-
- Recipe By :
- Serving Size : 10 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 750 G Chhana
- 150 G Semolina Flour
- 10 G Ghee
- 500 G Ghee
- 500 G Sugar
- 300 G Water
- 20 G Rasins
- 2 Nos Black Cardamoms
- 1 Lit Milk
- 1 Kg Sugar
- 15 G chhana
-
- * Make a thin sugar syrup.
- * Knead the chhana, suji, and ghee to make a
smooth paste.
- * Divide the chhana into 20 equal portions.
- * Roll to form balls.
- * Stuff each chhana balls with khoya and raisins.
- * Heat ghee fry the balls of chhana and brown.
- * Drain and immerse in syrup for half an hour.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Patishapta (Stuffed Crepes)
-
- Recipe By :
- Serving Size : 5 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- -- Filling
- 1 Nos Coconut -- Grated
- 250 G Jaggery
- 2 Nos Cardamoms
- -- Crepes
- 250 G Rice Flour
- 30 Ml. Ghee
- 250 Ml. Water
- 30 G Sugar
- -- Sauce
- 1 Lit Milk
- 200 G Sugar
-
- * Melt the jaggery in a karai over low heat.
- * add, the grated coconut.
- * Stir, to blend well.
- * Make a batter, pour in non-stick pan and swirl to
make a crepe.
- * Stuff with the filling and roll.
- * Reduce the milk to make a kheer.
- * Place the crepe, pour the sauce and garnish with
nuts.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Pulipitha
-
- Recipe By :
- Serving Size : 4 Preparation Time :0:00
- Categories : Fish Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 250 G Cream Of Wheat
- 1 Nos Coconut -- Grated
- 120 G Sugar
- 900 Ml. Milk
- 120 G Khejur (Date Jaggery)
- 4 Nos Cardamom
-
- * Cook the jaggery with the coconut over a low
heat.
- * The shell or the puli is made by setting the
cream of wheat to boil in 250 ml. of water.
- * Mash it with spoon or spatula after the water has
dried up.
- * Remove from fire, cool and divide into little
round balls.
- * Flatten it in palm, put in the filling, close the
shell, with tapering ends.
- * Set teh milk to boil, flavoured with cardamom.
- * Add, the pulis after the first boil, and cook over
low heat.
- * Add, the remaining gur (jaggery) to the milk,
blend well and serve.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Rosogulla
-
- Recipe By :
- Serving Size : 8 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Sugar
- 250 Ml. Water
- 250 G Chhana
- 50 G flour
-
- * Make a thick sugar syrup and put on low fire.
- * Knead the chhana well with a little of flour.
- * Roll into uniform round shape and dip it in the
sugar syrup.
- * Boil for six minutes and dip it into a thin sugar
syrup.
-
- * To check whether the rosogulla are done or not
just dip it into a cold water and if it sinks, the
rosogulla are done.
-
- ------------------
-
-
- * Exported from MasterCook *
-
- Sandesh
-
- Recipe By :
- Serving Size : 12 Preparation Time :0:00
- Categories : Desserts
-
- Amount Measure Ingredient -- Preparation
Method
- -------- ------------ --------------------------------
- 500 G Chana
- 375 G Sugar
-
- * Knead or grind the chhana into a fine paste.
- * In a karai, over mild heat,fry togather chhana
and sugar, stirring vigorously.
- * When the mixture leaves the pan, remove from
heat.
- * Divide into equal portions form balls and shape
into different shapes.
-
-
- N.B. - there are many varities of sandesh and it is
made with various flavors such as Aam sandesh,
Kamlanebur sandesh, Notun gurer sandesh,
Kaurapak sandesh.
-
- ------------------
-
-