Ingredients How to make Methi ke Gatte Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.Mix in mustard oil and enough water to knead into a firm dough.Divide into equal parts and roll into cylinders.Boil some water in a pot and mix in these cylinders (gattes) for 15 20 minutes.Drain, cool […]
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Ingredients How to make Vegetable Khichdi Wash rice and dal together.Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.Mix in rice and turmeric powder and continue to stir fry for 2 minutes.Mix in 4
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Ingredients How to make Jaipur ki Gajak Grease a tray with a little ghee.Roast sesame seeds over a low heat up until lightly brown.Roast cashew nuts also until lightly brown.Combine sugar, remaining ghee and 2 tblsp of water.Stir fry the mixture over medium heat up till it turns into a thick syrup.Take off from heat,
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Ingredients How to make Bengali fish Curry Apply salt and ¼ tsp of the turmeric to the fish.Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.In a blender, make a paste of the mustard seeds, the jalapenos and ½
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Ingredients How to make Fish Fry Clean and Wash fish fillets.Cut into big pieces of the fillets.Heat the oil for frying. Put the fish pieces in the batter.Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.Deep fry till it turns golden brown. Serve hot.
Ingredients Make paste of Make powder of How to make Shahi Fish Remove the head and tail of fish and cut them into piecesWash and dry the fish pieces. Heat oil for fryingFry the pieces till it turns golden brown and keep aside.Heat 1 tbsp oil in a pan. Fry onion till it turns golden
Ingredients For garnishing How to make Malai Peda Boil the milk in a heavy-bottomed pan. Continue to stir until it reduces to half.Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.Put the sugar and cook for a further 4 to 5
Ingredients How to make Angoori Petha Peel and deseed the pumpkin.Scoop out balls from the pumpkin by using a melon scoop.Prick each pumpkin ball with a fork at close intervals.Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.Wash the pumpkin balls thoroughly. Drain and keep aside.In a heavy bottomed pan,
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Ingredients For garnishing How to make Anjeer Halwa Cook the anjeer in boiling water for 3 to 5 minutes.Drain and puree them in a mixer. Keep aside.Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.Put the pureed anjeer, milk powder, sugar
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Ingredients How to make Boondi Laddu Mix the flour, rice flour, baking powder and colour.Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside.
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