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Delicious Recipes by Nisha

Recipes from Nisha, Indian Recipes, Total Health Recipes and lots more

RAJASTHANI MISSI ROTI RECIPE

Friday, February 8, 2008
Ingredients:
150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain


Method:
  • Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
  • Mix well. Make a stiff dough. Roll into small and thick rotis and roast.
  • Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.



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RAJASTHANI CHURMA LADDOO RECIPE (Rajasthani Recipe)

Sunday, February 3, 2008
Ingredients:
200 gms Wheat flour
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini

Method:
  • Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.
  • Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
  • Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
  • Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
  • Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.

TOMATO CHATNI RECIPE (Bengali Recipe)

Saturday, February 2, 2008
Ingredients:

2 tblsp panch phoron
dates few
1/2 kg sugar
salt to taste
2 red chillies whole
1 tsp oil
1/2 kg tomatoes
1 tsp tamarind pulp


Method :
  • Wash and cut the tomatoes into quarters.
  • Soak the tamarind in warm water for few minutes.
  • Take off the pulp of the tamarind, strain and keep it aside.
  • Prepare sugar syrup of one string consistency.
  • Heat up oil in a pan, mix in panch phoron and dry red chillies.
  • When it starts to crackle mix in tomatoes and cook.
  • Mix in the sugar syrup along with a little salt, dates and little water if required.
  • Stir fry till it is dark red in colour and thick.
  • Stir and then mix in tamarind pulp.
  • Dry roast the panch phoron and grind it to a powder.
  • Sprinkle the panch phoron powder over the chutney.

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MIX FRUIT RAITA

Ingredients:
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Method:
  • Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
  • Cup all fruits in small cubes and add to the curd.
  • Garnish the fruit raita with chopped coriander and pomegranate.

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