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Recipes - Navaratri Special


10/10/2018

Kuttu Dosa

Ingredients
  • Potatoes – 3 (boiled)
  • Kuttu flour – 1 cup
  • Carom seeds – 1 tbsp
  • Ghee or peanut oil for cooking
  • Sendha namak
  • Red chilli powder
Method
  • Take a pan and pour ghee into it.
  • Crush the potatoes and sprinkle some chilli powder and salt over it.
  • Saute the potatoes till they become light brown in color.
  • Now, take a bowl and add chilli powder, carom seeds, and kuttu flour.
  • Add water and stir in one direction until the batter turns smooth.
  • The batter should be thick but also have a flowing consistency.
  • Take a pan and pour ghee over it.
  • Now, pour a ladle of the batter and spread.
  • Cook for a few minutes, flip over and turn it around to cook the other side.
  • Now put the potato filling on top and fold the dosa.
  • Serve with mint and coconut chutney.

Makhana Kheer

Ingredients :
  • Milk – 5 cups
  • Makhana – 2 cups
  • Sugar – 1 cup
  • Dry fruits chopped – 1/2 cup
  • Cardamom powder – 1 tbsp
  • ghee – 2 tbsp
Method
  • Take a vessel and pour ghee into it.
  • Fry the makhanas in the ghee and keep them aside.
  • Chop them into small pieces once they cool down.
  • Now in the vessel pour milk and let it simmer for some time.
  • After half an hour add the chopped makhanas and let the milk boil till it reduces to half and the makhanas become soft.
  • Add sugar, dry fruits, cardamom powder, and stir well.
  • You can also store the kheer in the refrigerator and serve cold.

Aloo Pulao
Ingredients:
1) Potato - 1, big sized (diced in small pieces).
2) Cumin seeds - 1 teaspoon.
3) Samwat rice - 1 cup.
4) Ghee(clarified butter) - 2 tablespoon. 
5) Cloves - 2.
6) Rock salt (kala namak) - 2 teaspoon.
7) Cardamom - 2, green.
8) Cinnamon - 1, small.
9) Green coriander (to garnish).
10) Red chilli powder - 1/2 teaspoon. 
11) Water - 3 cup.

Instructions:
1) Melt ghee in a pot. Add in cumin seeds, cloves, cardamom and cinnamon. Blend well. 
2) When the blended ingredients start giving off fragrance, mix in potato and rice. Stir-fry to a light brown color.
4) Mix in rock salt, chilli powder and water. Bring them to a boil. 
5) Cover the pot and let the mixed items boil slowly at low temperature for 10-15 minutes. 
6) Decorate with green coriander. Serve hot



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