Food Mazaa Plus

How to Make Puran Poli Recipe ( पूरन पोली रेसिपी ) Ingredients for Puran Poli Recipe   300gms. channa (yellowgram) dal 300 gms. jaggery (molasses) 1 tsp. cardamom powder 150 gms. plain flour 1 tbsp. ghee warm water to knead dough ghee to serve Method : Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over

How to Make Shrikhand Recipe ( श्रीखंड रेसिपी ) Ingredients for Shrikhand Recipe 1/2 kg. curds 300 gms. sugar 1/2 tsp. cardamom powder few strands saffron 1/2 tbsp. pista & almond crushed Method : Tie curd in a clean muslin cloth overnight. (6-7 hours). Take into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Mix in cardamom powder and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving. Making time : 20 minutes (excluding tieing and keeping time) Makes : 6-7 servings Shelf life : 3-4 days refrigerated Variations : To make fruit flavoured shrikhand eg. mango add pulp at the stage of adding cardamom and Saffron.

How to Make Dal vada Recipe (दाल वडा रेसिपी)  Ingredients for Dal vada Recipe   1 cup Chilkewali moong dal (Moong dal with skin) Water to soak the dal 2-3 Green chilies ½ inch Ginger 2 tablespoons Cilantro or coriander leaves 2 tablespoons Water for grinding Salt to taste ¼ teaspoon Hing (Asafoetida) Oil for deep frying Onion thinly sliced (to serve on side) Green chilies slit and deep fried (to serve on side) Method : Measure and take moong dal with skin (chilka moong dal). Take into the colander or strainer and wash under running cold water till water runs clear. Rinse them in a bowl 3-4 times or till the water is not cloudy anymore. Soak in enough water for 4-5 hours. Water should be 2-3 inches above the dal. After the soaking time, rub the dal between your fingers, so most of the skin will come off. Keep rubbing and massaging till 70% of the skin is came off the dal. Now drain the water and skin will float on top, remove that too. Yo

How to Make Mix Dal Vada Recipe ( मिक्स दाल वडा रेसिपी ) Ingredients for Mix Dal Vada Recipe   Bengal gram (Senagapappu), Black gram or black gram whole (minapappu or minapagundlu), green gram (pesarapappu): 1 bowl each Onions chopped : 1 bowl Chopped green chillies : 2-3 Coriander leaves (kothimeera) : 1 bowl Ginger (allam) : 1 cm Green chillies (pachimirapa) : 3-4 Salt : 1 tbsp or as required Oil To fry Method : Soak bengal gram, black gram and green gram for 4 hours. Filter water from soaked pulses Keep aside 2 tbsp of soaked dals each. Blend remaining dals into medium thickness by adding 1 tbsp salt, 1 cm ginger and 4 green chillies Now add soaked dals (which was kept aside) to the dough Mix the dough with chopped onions and green chillies in a mixing bowl Take a small quantity of dough. Make small round in shape with the mixture on a water coated food grade cover. Put a hole in the middle of round shape (optional) Pre heat oil, fry them i

How to Make Ulundu Vadai (Medu Vada) Recipe ( उड़द दाल वडई रेसिपी )  Ingredients for Ulundu Vadai Recipe   Whole urad dal - 1 cup Green chili - 2-3 Ginger - a small piece (optional) Salt  as needed Asafoetida - 2 pinches Curry leaves - few Chinna vengayam - 15 (optional) Oil for deep frying Method : Soak the urad dal for an hour . I usually add the green chillis while soaking. Drain the water completely. Grind the urad dal along with green chillies, ginger(if adding). Normally wet grinder is most preferred for making ulundu vadai. While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter. Just sprinkle water. Else the vadas will drink too much of oil. Use ice cold water, it gives fluffiness to the vada batter and also lessens the heat generated by the mixie or grinder. Once the batter is done, take it out immediately from the grinder or mixie. Else the heat will make it harder. Just before maki

How to Make Sweet Pongal Recipe ( मीठा पोंगल रेसिपी ) Ingredients for Sweet Pongal Recipe   (for two people) Moong dal - 1/2 cup. Rice - 1/2 cup. Milk Coconut cashew jaggery raisins (khish-mish - dry grapes) cardamom ghee. Method :  Fry the moong dal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dal separately for 10 minutes. Thoroughly wash and keep it in cooker with the right water (lesser is o.k.) and cook it separately (in two different containers). Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately. Break the jaggery and put in water (very little) and make a syrup. This is done because sometimes jaggery has mud and stones. After we make the syrup strain it through tea strainer. Put the rice and dal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Add jaggery syrup and again cook till even it gets

How to Make Sarson ka saag Recipe ( सरसों का साग रेसिपी ) Ingredients for Sarson ka saag Recipe 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. each ginger & garlic grated 3 green chillies 1 tbsp. grated cheese or paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. ghee 1 tbsp. oil 1/2 tsp. garam masala 1 tbsp. maize flour Method : Chop both greens, wash, drain. Heat oil in the pressure cooker direct. Add both greens, green chillies, stir. Add ginger, garlic, stir. Add few pinches salt, 1 cup water. Pressure cook till done. (2 whistles). Mash well. Heat ghee in a pan, add onion, saute till brown, Add all other ingredients, except cheese. Stir well and cook till oil separates. Garnish with cheese. Serve hot with makki ki roti, or paratha. Making time : 25 minutes (excluding pressure cooking time) Makes : 3-4 servings Shelf life : Best fresh

How to Make Green All Purpose Chutney Recipe ( ग्रीन ऑल पर्पस चटनी रेसिपी ) Ingredients for Green All Purpose Chutney Recipe 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic Method : Put all the ingredients, except oil and asafoetida in a small mixes. Heat the oil and add the asafoetida and put in the mixes. Run the mixes till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. Note : Sev is a fried Indian snack made of gram flour. Makes : 1/2 cup chutney Making time : 5 minutes Shelf life : 1 week (refrigerated)

How to Make Pear and Mango Chutney Recipe ( नाशपाती और आम की चटनी रेसिपी ) Ingredients for Pear and Mango Chutney Recipe 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method : Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time : 1 hour Shelf life : 1 month Makes : 1.5 kg. chutney.

How to Make Spicy Sev Recipe ( मसालेदार सेव की रेसिपी ) Ingredients for Spicy Sev Recipe 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method : Mix the chilli, oil, salt and seeds into the flour. Add enough water to make a dough which is quite gooey. It should not be pliable but sticky. Grease the inside of a Sev-press, fill with the dough. Press into hot oil, and fry lightly on both sides. Drain well and cool before storing. Variation : You may adjust the chillies as per taste. You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note : A sev-press is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time : 15-20 minutes Makes : 250 grams approx. Shelf life : Best fresh

How to Make Hot Kachori Recipe ( गरम कचौरी रेसिपी ) Ingredients for Hot Kachori Recipe For cover : 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling : 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method : For cover : Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling : Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingre

How to Make Masala Vada Recipe ( मसाला वड़ा रेसिपी ) Ingredients for Masala Vada Recipe 1 cup yellow gram (chana) dal 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. cumin seeds oil to deep fry Method : Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside, grind the rest, coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make patties shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time : 20 minutes (excluding soaking time) Makes : 15 vadas (approx.) Shelf life : Best fresh

How to Make Samosa Recipe ( समोसा रेसिपी ) Ingredients for Samosa Recipe For cover : 1 cup plain flour (maida) 2 tbsp. warm oil water to knead dough For filling : 2 potatoes large boiled, peeled, mashed 1 onion finely chopped 2 green chillies crushed 1/2 tsp. ginger crushed 1/2 tsp. garlic crushed 1 tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. turmeric powder 1/2 tsp. garam masala 1/2 tsp. coriander seeds crushed 1 tsp. red chilli powder salt to taste oil to deep fry Method : For dough : Make well in the flour. Add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover. For filling : Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add

How to Make Malai Kofta Recipe ( मलाई कोफ्ता रेसिपी ) Ingredients for Malai Kofta Recipe Gravy : 125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee Kofta : 50 gms. khoya 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste Garnish : 1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander Method : Koftas : Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the center and shape into a ball. Repeat for remai