Wednesday, June 30, 2010

2nd Recipe: Blackeye Peas (Lobhiya)...

Genre: Dinner or lunch as an entree

Ingredients:(Servings for 2)
1. 1 Blackeye Peas can(wash the peas before using)
2. 2 medium sized tomatoes
3. 1/4th tsp Turmeric Powder
4. 3/4th tsp Red Chilli Powder
5. 1/4th tsp Salt ( can adjust according to your taste)
6. 3 medium cloves of Garlic (optional)
7. 2 tbsp Oil
8. 1/4th tsp Mustard Seeds
9. Pinch of Asafoetida
10. 3/4th cup water (can adjust water accordingly)

Procedure:

1. Mix tomatoes and garlic in blender and make a puree out of it. Keep aside.
2. Take a pan and add oil to it. When the oil is heated add asafoetida and mustard seeds.
3. When mustard seeds starts spluttering put all the masalas in it and quickly pour the tomato- garlic puree.
4. Now let the puree cook.
5. When the oil separates out add the washed blackeye peas along with water in it.
6. Mix and cover it with lid.
7. Let it cook on a low-medium heat for about 15 minutes.
8. The dish is ready.

Tips:
1.Can garnish it with cilantro (hara dhaniya) and ginger while serving.
2. To prepare it in a cooker all steps are same. Let the cooker whistle for 3 times on high heat .Then switch off the heat and open it when the cooker cools down.

Tuesday, June 29, 2010

1st Recipe: Shahi Bread

Genre : Sweet, served for breakfast...

Ingredients: (serving for 4 people)
8 white bread slices
10 tsp sugar
Oil for deep frying (Olive oil or vegetable oil)

Procedure:
1. Cut each bread slice in 6 six pieces .. You can make any shape and pieces (more than 6) you like.
2. Take a pan and add oil to it for deep frying. Maintain heat between low and medium as we need to fry it at a very low temperature . Otherwise the breads will burn.
3. Once the oil is warm add the bread pieces to it and fry until light golden brown in colour.
4. After frying , keep bread pieces aside as now we need to make the sugar syrup
5. Take another pan. Put water in it and once it is little hot add sugar.
6. Once the sugar dissolves let it the water cook for 3-4 minutes on bit more than medium heat.
7. When syrup is prepared mix all the bread pieces with it. Toss the pieces quickly so that the syrup is absorbed evenly.
8. Shahi bread is ready.

Tips:
1. While serving you can spread whipping cream or malai on the pieces individually and put some dry fruits like raisins, cashews etc.
2. How to see when your syrup is prepared: With a spoon take a little drop of syrup on your thumb. Then press the drop with the index finger of same hand. Now after pressing when you remove your index figer their should be long thin threads of syrup formed. If so syrup is ready and if not you need to cook for more time.

Just Started.. :)

Hi everyone
I have been thinking of doing this thing since long... but as they say it's always difficult to get started it took me some time too.... Well better late then never.. :). I am ready and excited to embark on my long awaited journey of the recipe world taking you all along with me. All my recipes stem from the basic Indian cooking in Rajasthani style... (of course Rajasthan is my home). I will love to tell you all recipes that I know and hope you all can enjoy them too.

- Khooshbu