Wednesday, March 9, 2011
1 Boiled Potato (Diced)
1 tsp Jeera
1 tsp Ginger paste
1 tbsp Besan (chickpea flour)
1 tsp red chilly powder
1/2 tsp turmeric
1 tsp garam masala
1/2 tsp amchoor
2-3 green chillies
Salt to taste
1.Wash the lotus root. Remove all the mud. Cut into thin slices.
2.Pressure cook the thinly sliced Bhein with salt. 2-3 pressure cooker whistles should be sufficient.
3.Dice the boiled potato.
4.In a kadhai heat oil, add jeera. After jeera changes color add ginger paste, finely chopped green chillies and mix well.
5.Add besan and fry lightly.
6.Add the boiled lotus root and potato.
7.Add red chilly powder, turmeric, garam masala, amchoor and salt. Mix well.
8. Cover and cook for 5-7 minutes.
9. Garnish with coriander.
Serve hot with chapatis or rotis.
Monday, March 7, 2011
1 Kg amla (indian gooseberry)
250 gms ginger
750 gms sugar
1. Roughly slice the ginger, put in a blender add very little water and grind it to a very fine paste. Strain the juice with a strainer. Let the juice rest for atleast 2hours.
2.Grate the amla. Put it in a blender and grind it using very little water. Strain the juice.
3.Squeeze the juice of lemons. (Preferably do this as the last process)
4.In a thick bottomed pan, put about 2 cups of water, add the sugar. As the sugar beings to melt add about a tablespoon of milk. With the help of a strainer remove the scum that floats on top.
5.Mix together the ginger, amla and lemon juice. Add it to the sugar syrup and bring it to a boil.
Tip:You can add a 1/4 tsp of sodium benzoate (preservative) if you would like to store it for a long period.
Amla Ginger Sherbet is ready.
This aids digestion and cures acidity.