Friday, 26 October 2018

MEETHI MATHI / MEETHI MATHRI

http://www.paakvidhi.com/2014/10/meethi-mathi-meethi-mathri.html

Preparation time: 15 minutes
Cooking time : 30 minutes
Serves: 10

Ingredients:
500 gms maida
150 gms pure ghee
500 gms sugar
200 gms water for sugar syrup
ghee for frying
pistachios and silver work for garnishing

Method:

  1. Rub ghee with madia till you get a crumb like mixture.
  2. Make a tight dough using little water and keep the dough on rest for 1/2 an hour.
  3. Now divide the dough in 12-15 equal portions (depending upon the size you want) and roll each one into a disk of 3-5" like a chapati but don't make it thin like chapati. 
  4. Now prick each mathi with knife or fork from both the side and fry them in medium to low hot ghee till it starts changing color.Keep them aside to get cool.
  5. Heat 200 grms of water in a pan and all the sugar and make a two string sugar syrup.
  6. Now dip the fried mathis in sugar syrup one by one and then keep them on a strainer so that extra syrup is drained out.
  7. Don't make a pile of the mathis. Keep each one separately and let them get dry.
  8. Now garnish each mathi with silver foil and pistachios.
  9. Now mathis are ready to be served. 
http://www.paakvidhi.com/2014/10/meethi-mathi-meethi-mathri.html


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GUR WALI MATHRI / GUR KI MEETHI MATHI

http://www.paakvidhi.com/2014/10/gur-wali-mathri-gur-ki-mathi.html

Preparation time: 15 minutes
Cooking time : 30 minutes


Ingredients:
2 cup all purpose flour (or 1 cup flour +1 cup maida)
3/4 cup gur (jaggery)
2 tbsp pure ghee
1 tbsp cornflour
1/2 cup water
1 tsp fennel seeds (saunf) (optional)
1/4 tsp cardamom powder(optional)

oil for frying

Method:
  1. Sieve flour and add 2tbsp pure ghee,baking soda,fennel seeds and cardamom powder to it,rub well and keep aside.
  2. Heat 1/2 cup water in a pan and add grated Jaggery and cook till it melts completely.
  3. If there are some impurities or lumps in the jaggery syrup then strain it with the help of a strainer and then keep it aside till it cools.
  4. Now mix flour mixture and jaggery syrup and knead a tight dough using some water if required.
  5. Now make round balls and roll the balls with the help of a rolling pin to make very thick circular disks of desired size.  
  6. Prick them from both the sides with the help of a fork or knife. 
  7. Deep fry them in medium hot oil till they become brown in color.
  8. Drain them out on an absorbent paper.



http://www.paakvidhi.com/2014/10/gur-wali-mathri-gur-ki-mathi.html




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Thursday, 25 October 2018

COCONUT RICE

http://www.paakvidhi.com/2018/10/coconut-rice.html

Ingredients:

2 cups basmati rice
1 tbsp oil
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt



Method (vidhi):

  1. Rinse and drain rice in cold water. Soak the rice in water for 10 minutes. Drain the excess water and keep aside.
  2. Heat oil in a pan then add water, coconut milk,soaked rice and salt. 
  3. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes or till all the water and coconut milk is absorbed in the rice.
  4. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve with vegetables in thai curry.
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Monday, 15 October 2018

BRUSCHETTA BREADS

http://www.paakvidhi.com/2018/10/bruschetta-breads.html


Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta
5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 tbsp butter
1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 
For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 tbsp butter
1-2 tsp cream cheese
1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 
1 tsp soya sauce or balsamic vinegar
For one slice of cucumber bruschetta
8-10 slices of cucumber 
1 tbsp butter
1-2 tsp cream cheese
salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 
8-10 slices of avocado
1 tbsp butter
1-2 tsp cream cheese
salt to taste
black pepper to taste
For one slice of blue berry bruschetta
10-12 blue berries
1 tbsp butter
1-2 tsp cream cheese or nutella
salt or powdered sugar to taste
For one slice of peach bruschetta
8-10 slices of peaches
1 tbsp butter
1-2 tsp cream cheese or nutella
salt or powdered sugar to taste
Method:
 Tomato basil bruschetta
  1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
  2. Brush both sides of the slice with butter and spread some cream cheese on one side.
  3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
  4. Garnish with some roughly torn basil leaves or spring onions and serve hot.
Mushroom bruschetta
  1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
  2. Brush both sides of the slice with butter and spread some cream cheese on one side.
  3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
  4. Garnish with some sliced spring onions and serve hot.
  Cucumber bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese on one side of the toasted bread.
  3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.
Avocado bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese on one side of the toasted bread.
  3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese or nutella on one side of the toasted bread.
  3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
  4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.


Peach bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese or nutella on one side of the toasted bread.
  3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
  4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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Wednesday, 3 October 2018

RICE PAPER ROLLS

http://www.paakvidhi.com/2018/10/rice-paper-rolls.html

Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Serves 6-8

Ingredients:

2 cloves of garlic finely chopped
1 small onion thinly sliced
1/2 carrot julienne
1 cup thinly julienne capsicum red , green, yellow all mixed together
1 cup moong/bean sprouts or corn kernels
salt and pepper to taste
1-2 tsp soya sauce
1 tsp white vinegar
1 tsp sugar optional
2 tsp oil
6-8 rice paper sheets
warm water to soak rice paper sheets

Method (vidhi):
  1. Heat the oil in a kadhai on a high flame till it smokes.
  2. Add the garlic and onion and sauté on a high flame for 1 minute.Then add rest of the veges and cook for 2 minutes.
  3. Add all the remaining ingredients and sauté on a high flame for 2 minutes.
  4. Keep the stuffing aside and let it cool.
  5. Dip a rice wrapper sheet in enough warm water once and remove from water check whether it is soft or not if not then dip once again and remove immediately.
  6. Place it on a flat, dry surface and spread a tbsp. of the stuffing on one edge of the wrapper and fold to make a roll.
  7. Repeat the process with remaining wrappers.
  8. If you like you can cut each roll into pieces of desired size.
  9. Serve immediately with sweet chili sauce.
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Monday, 6 August 2018

VEGETABLE KADHI


http://www.paakvidhi.com/2018/08/vegetable-kadhi.html
Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8

Ingredients:

For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder
2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves

Vegetables:

1carrot thinly sliced as fingers
7-8 okra or lady fingers thinly sliced
1/2 capsicum thinly sliced
1 potato thinly sliced as fingers
oil for deep frying


Method:
  1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
  2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
  3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
  4. Mean while heat oil in a pan and deep fry all the vegetables or you can saute them in little oil till half done.
  5. Take them out on an absorbent paper and keep aside.
  6. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
  7. Add the fried vegetables and all the spices.
  8. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.
Note:
  • You can use any vegetables as per choice and availability like french beans, cauliflower, brinjal,taro root (arbi) broccoli etc.

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Friday, 3 August 2018

CHOCOLATE AND VANILLA ZEBRA CAKE

http://www.paakvidhi.com/2018/08/chocolate-and-vanilla-zebra-cake.html



Ingredients:


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Monday, 30 July 2018

BLUEBERRY SHRIKHAND / FROZEN YOGURT



Preparation time:15 minutes
cooking time: 5 minutes
Serves 5-6

Ingredients:

1 ½ cup Hung Yogurt
2 tbsp.  sugar or as per taste or as per natural sweetness of the fruit
½ cup blueberries

Method:

  1. Wash the blueberries. Put them in a nonstick pan.
  2. Add sugar and 1-2 tbsp of water mix well and cook for 1-2 minutes.
  3. Once the blueberries are soft, mash them using the back of a spoon or spatula.
  4. Make sure to scrape the edges while cooking. 
  5. Cook till the puree comes to boil.Let it cool. 
  6. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.
  7. To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and put it in a sieve and put the sieve in a bowl and keep the bowl in fridge overnight.
  8. Once all the water is drained out, transfer the thick yogurt to a bowl .
  9. Pass the hung yogurt through a sieve to make it smooth and creamy. Add the blueberry puree to  bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on color, taste and consistency requirements. 
  10. Check sweetness and if required add some more icing sugar.
  11. Mix well and serve chilled. 
  12. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

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Wednesday, 18 July 2018

COUSCOUS UPMA

http://www.paakvidhi.com/2018/07/couscous-upma.html

Ingredients:
1 cup  dry couscous
1.5 cup - water
1  onion finely chopped
1/4 cup - peas
1/4 cup carrot finely chopped
1 lemon 
8-10  curry leaves
2 green chillies
2 tbsp vegetable oil
a pinch of asafotida powder
1 tsp  mustard Seeds
1 tsp urad Dal
1/2 tsp black pepper powder or as per taste
salt to taste

Method (vidhi);
  1. Heat a non-stick pan and add 2 tbsp of vegetable oil.
  2. Add asafotida powder then mustard seeds and let them splutter.
  3. Add urad dal, curry leaves and finely-sliced green chilies. Saute until the dal turns light brown.
  4. Add thinly sliced onions and stir until they turn transparent.
  5. Add chopped carrots with the peas.
  6. Add salt, and pepper powder and mix well.
  7. Add water and boil for a few minutes.
  8. Add the couscous and lemon juice mix well, turn the heat off and cover with lid until all the water is absorbed. Fluff with the help of a fork.
  9. Serve hot or cold.
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Thursday, 28 June 2018

COCKTAIL PIZZA

http://www.paakvidhi.com/2018/06/cocktail-pizza.html
Onion, mushroom, capsicum Pizza

Ingredients (for 6 to 8 cocktail pizza's)

For the pizza bread/ base:
    3 cups all purpose flour/maida
    1 cup warm water
    2 teaspoon dry yeast (check expiry date)
    ¼ tsp sugar 
    2 tbsp oil
    ½ tsp salt
    olive oil for brushing
    flour for sprinkling
    
For the sauce:
    3 medium sized onions finely chopped
    2 tomatoes finely chopped
    1 capsicum finely chopped
    1 mushroom finely chopped
    2-3 cloves garlic finely chopped
    2 tbsp olive oil
    1 tsp dried basil
    1 tsp dried oregano
    2 tsp sugar (optional) 
    freshly crushed or ground black pepper to taste
    salt 1/2 to 1 tsp as per taste
For toppings pizzas:
    1 onion, roughly chopped
    1 any color capsicum chopped
    2 mushrooms thinly sliced lengthwise or chopped
    2 tbsp corn kennels
    grated mozzarella cheese as per taste
fresh or dried herbs(oregano and chili flakes)

    Method:
 Pizza bread:
  1. Mix sugar in warm water.
  2. Add yeast. stir and let the mixture at rest at room temperature for 10-15 mins till it becomes frothy.
  3. In a bowl add one cup flour, salt, oil and the frothy yeast mixture.
  4. Stir and add another cup of flour .
  5. Add the last cup of flour and continue to stir.
  6. Knead the dough into a smooth, springy ball.
  7. Apply some olive oil all over the dough.
  8. Cover loosely with a damp cloth and keep in a large bowl at room temperature for 2 hours.
  9. The dough will double up.
  10. Make balls and roll the dough lightly to make a circular thick diskette of 4-5" diameter.

Pizza Sauce:

  1. Take olive oil in a pan and when it is hot add chopped garlic,onions,capsicum,mushrooms and saute
  2. When the onions are pink in color add tomatoes and cook till the tomatoes become soft.
  3. Add dried herbs ,salt ,sugar and black pepper powder and mix well.
Assembling :

  1. Place the rolled bases (two to four at a time as per the size of the baking tray) on a greased dusted baking tray
  2. Grease the top of the bases with olive oil 
  3. Spread 1 tsp ready made pizza pasta sauce(optional)
  4. Spread the home made sauce on it
  5. Place the toppings on it
  6. Now add grated mozzarella cheese
  7. Bake the  pizza in a preheated oven for 10-15 minutes at 200 degrees C or till the cheese melts and becomes slightly brown in color.
  8. Sprinkle the dried herbs.
  9. Serve  hot pizza with cold drink. 
Tips:

  1. You can use a ready made cocktail pizza base instead of making a pizza bread.
  2. You can use any other toppings as per taste like pitted black or green olives.
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