Wednesday, January 11, 2012

indian kitchen : festival(makar sakranti) recipe til ke ladoo

• 3 cup Til 
• 2 cups Jaggery 
• 1 cup Peanuts 
• 4 table spoon  Ghee 
• 1/2 cup Water 

Roast til and dry till it turns slightly brownish in colour.then dry roast the peanuts.
Make the mixture of both(till and peanuts.
Heat the kadhhi.
mix jaggery with water in a hot kadhahi  and mix well till it melts.
Now add ghee and  Mix well.
now make ladoo from it  immediately using  palms.
Til laddus are ready.

preparation time :10 minute
difficulty type :easy
recipe type: veg

Tuesday, January 10, 2012

indian kitchen : gobhi paratha


  1. 5 cups Whole Wheat Flour (Atta)
  2. 3 cups Grated Cauliflower (Gobi)
  3. Coriander leaves (finely chopped)
  4. 1-2 Chopped Green chilies
  5. 1" Ginger Chopped
  6. Salt, Red chili powder 
  7. Garam Masala as per taste
  8. Butter /Oil for frying 
  • Grate the cauliflower. Sprinkle 1 teaspoon of salt over the cauliflower. Mix well.
  • Allow to stand for 15 minutes.
  • Take handfuls of the grated cauliflower and squeeze out the water.
  • Now add the chilli powder, dhana-jira powder, coriander, green chillies, onions, ginger and salt. Mix well.
  • Knead the dough very well.
  • Take a small portion of the dough, flatten a little and put a tablespoon of the mixture in the centre. Cover the mixture by drawing up to edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
  • Put the paratha on a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
  • Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.