Sooji Halwa (Sooji Sheera)

Ingredients

• 1/2 cup sooji (rawa)
• 3/4 cup sugar
• 1/4 cup unsalted butter
• 1 cup milk
• 1/2 cup water
• 1/4 tea spoon cardamom powder
• Chopped almonds for garnishing

Method

1. Roast sooji in a large container in unsalted butter till it turns golden brown. Reduce the heat to minimum.
2. Mix water and milk in a separate container and boil it.
3. Pour this mixture over the roasted sooji and stir. Cover it.
4. Allow to cook for 3 to 4 minutes and stir from time to time.
5. Once cooked, add sugar and mix thoroughly.
6. Sugar will dissolve. Continue to stir for 5 more minutes.
7. Add cardamom powder and mix well.
8. Transfer this to a serving bowl and garnish with chopped almonds.

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Methi Baigan (Methi Brinjal)

Ingredients

• 1/2 bunch fenugreek leaves (methi leaves)
• 3 small brinjals (baigans or eggplant)
• 4 flakes of garlic (cut into small pieces)
• 1 tea spoon sesame seeds
• 1/2 tea spoon mustard seeds
• 1/2 tea spoon (or as per taste) red chili powder
• 1/2 tea spoon turmeric powder
• 1 tea spoon coriander powder
• 2 table spoon edible oil
• Salt to taste
• 1 pinch sugar

Method

1. Cut brinjal into pieces.
2. Wash methi leaves thoroughly, cut roughly and keep aside.
3. Heat edible oil in a pan.
4. Put in mustard seeds. When they splutter, add garlic pieces and sesame seeds. Put in brinjal pieces. Add chili powder and turmeric powder. Stir fry. Add coriander powder.
5. Cover the pan and cook for two minutes on medium flame. Cook till brinjals become tender.
6. Remove the cover and add the chopped methi (fenugreek) leaves.
7. Stir fry. Add salt and sugar. Stir fry till it is cooked. Do not cover in order to retain the green color of methi.
8. Serve hot with rotis.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/
For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Masala Cauliflower (Gobi Masala)

Ingredients

• Cauliflower- 1 big
• Yogurt- 1/2 cup (beaten)
• Tomatoes- 2 (medium sized) peeled and chopped finely
• Edible oil- 3 table spoon
• Edible oil for frying
• Salt to taste
• Coriander leaves- finely cut 1/2 cup
• Onions- 2 big (grated)
• Grind together: ginger- 1 inch piece, garlic- 10 flakes, green chillies- 2, chili powder- 1 tea spoon, turmeric powder- 1/2 tsp, cumin powder- 1/2 tea spoon
• Make a paste of: cashew nuts- 10, poppy seeds (roasted)- 1 table spoon

Method


1. Cut cauliflower into florets.
2. Mix 4 cups of hot water and 2 tea spoons of salt in a bowl. Immerse cauliflower for about 1/2 an hour and drain it.
3. Deep fry the cauliflower florets and keep aside.
4. Grind masala to paste and keep aside.
5. Heat oil. Fry the grated onions in it till golden brown.
6. Add the paste of masala and fry in a medium flame till oil separates from it.
7. Add cut tomatoes, 1/4 cup of water and salt. Cook till tomatoes are pulpy.
8. Add 1 table spoon of yogurt. Stir fry till the yogurt is well blended. Add remaining yogurt in the same way, one table spoon at a time till all is used.
9. Stir and fry. add the paste of cashew nuts and poppy seeds. fry till the oil separates.
10. Add cauliflower florets, fry for few minutes turning on all sides to coat with masala. Add little water if needed.
11. Cook till the gravy turns fairly thick.
12. Garnish with coriander leaves.
13. Serve hot with rotis or nans.






For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/