Skip to main content

COOKING MANTRAS

Search This Blog

WHY SHOULD WE KNOW COOKING ?

on July 04, 2011

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

SO FRIENDS....... LETS START OUR JOURNEY..... with "COOKING MANTRAS"

ITS TIME TO BE IN KITCHEN.......... :-D

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Post a Comment

Popular Posts

NAVRATRI SPECIAL IMLI CHUTNEY

JAI MATA DI.... DEAR FRIENDS WISH YOU ALL VERY HAPPY NAVRATRAS... ON DAY 1 MAY GODDESS SHAILPUTRI BLESS YOU ALL ADDING REAL FLAVOR, THESE NAVRATRAS, ALONG WITH EVERY NAVRATRI SPECIAL DISH, LETS KNOW THE ACTUAL SIGNIFICANCE OF ALL NINE DAYS OF NAVRATRAS...... DAY 1- MAA SHAILPUTRI On day 1- Maa Shailputri is worshiped. She is daughter of Himalaya, first among nine Durgas. She was named Parvati, and got married with Lord Shiva. NAVRATRAS SPECIAL DAY-1 IMLI CHUTNEY With kuttu pakoras, fruit chaat, aloo tikki... of course you don't feel dish is complete without khatti meethi imli chutney... So for day-1 , lets know how to prepare imli chutney.......... Ingredients: Tamarind (imli)- 1 packet, washed and soaked in water, quantity of water should be like, as whole tamarind is dipped in water Jaggery (gur)- 200gms Sugar (cheeni)- 4-5 big spoons Salt (namak)- to taste Red chilli powder (pissi lal mirch)- one fourth tea spoon Roasted c

KHATTA MEETHA GAJAR GOBHI SHALGAM ACHAAR

INGREDIENTS: · Cauliflower (Phool Gobhi)- 1kg (flower’s upper white portion diced in equal medium size)equally separated florets · Turnip (Shalgam)- 1/2kg (peeled and cut in mediu/thin size)- chhilla hua aur kum patle katte huye · Carrots (Gajar)- 1kg 500gms (Peeled and equally cut into two parts vertical approx.3inch size) (chhilli aur lagbhag 3inch. Lambai mein beech se katti huyi ) · Ginger and garlic paste (Lahsoon adrak ka paste)- 5big heaped full spoons (both garlic & ginger in equal proportion) (barabar hisse mein adrak, lahsoon) · Rai dana (Mustard seeds)- roughly powdered half bowl – moti peesi huyi aadhi katori (barri katori) · Jaggery (gur)- half kg (aadha kilo) · Vinegar (sirka)- 1 cup · Salt (Namak)- 4-5 table spoons approx. · Kashmiri red chilli powder (degi lal mirch)- 2-3 teaspoons · Mustard oil- Sarson ka tel (half cup) · Ga

INSTANT DHOKLA

Here's one more Gujarati Snack for you all.........YUMMY DHOKLA :-) Ingredients: For Dhokla: Bengal gram flour (besan) - 1 cup Refined - 1 spoon Sugar (cheeni)- half teaspoon Lemon juice (nimboo ka rass)- 1 spoon Eno (lemon flavor) - 3/4th of a small pouch Salt (namak) - half teaspoon Turmeric powder (haldi)- half teaspoon For Tadka: Mustard seeds (rai dana)- 1 spoon Curry Leaves (Curry Patte) - 6-7 Green chillies (katti huyi hari mirch) - 2 (in length) Lemon juice (nimboo ka rass)- 2 lemons Sugar (Cheeni) - 4 spoons Refined - 1 teaspoon Chopped green coriander leaves (bareek katta hara dhaniya) - 2 spoons Method : Take besan in a bowl, mix rest of all the ingredients Add water and mix well till it turns into smooth paste (consistency of paste- neither too thick nor watery) Steam this dhokla either in idli stand (cooker or microwave), or some bowl in cooker or microwave oven (it takes max 5 min both in cooker or microwave oven).

Powered by Blogger