- Rishtedaar's Cookbook -

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#111

Originally posted by: meetun66
doea any one tell me the recipe of MARATHI DISH...............PURN POLI

Hi Meetu

I know how to make Gujju Puran poli with Toor daal...Isn't Marathi Puranpoli made with Chana daal? Can someone correct MOI?

My grand Mami was Maharashtrian from Dadar mumbai and she used to make the best PP and Modak-Laddoo....😃

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Tanyaz

@Tanyaz

Trailblazer

+ 5

Posted: 15 years ago

#112

How do you eat Puran Poli .. do you eat it with cream or some sauce ...

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#113

Originally posted by: Dabulls23
Awwwwwwww Tulsey U and MOI same same 🤗

Fifster nice recipes...Meat dishes look good and especially Macroni & Cheese new ishtyle...easy to make and everyone love it....

Tanya I agree on Shaan masalas for meat dishes as well as for biryani...that is what I use...Their fish masala is also good...I mix some of my own extra spices and make fish in skillet it is to die for...Atleast my hubby loves it...😃

Looking forward to Carpe's gramma's recipe for Suji dhokla...

Hi Varsha,

When I make chicken curry, i use "Patak" brand (sold in glass container) along with my own masala. It comes out so delicious...without fail and the recipe is always consistent.

I am teaching my daughter how to cook and told her to use Patak especially for people who are new in engaging into cooking.

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unknown18

@unknown18

Rocker

+ 2

Posted: 15 years ago

#114

Originally posted by: PRnerd

dont worry about it bugger, everyone knows how to make a grill cheese sandwich 🤣

Oh u know it too?? I was going to post it for u🤣

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carpe-diem

@carpe-diem

Dazzler

Posted: 15 years ago

#115

Signs of a great cook

1. can boss everyone around

2. makes a huge mess in the kitchen

3. everyone loves your cooking so much so that they allow for the first 2 things to happen,

having a younger sibling who you can get to clean up after you is priceless. hehe😈

jokes apart this is my contribution to this great thread, this one is especially for Tulsey and Varsha, who have been very patient '.

Utensils

Steamer

Pans that fit into the steamer

1 large bowl

1 small pot

Ingredients

2 teaspoons (maybe a little less) mustard seeds

3 teaspoons sesame seeds

Green chilies (chopped) go crazy if you have the stomach for it

1 cup plain yogurt add 1/3 cup water to it to make shash (Add more water if needed)

1 cup sujji or sooji

1-2 teaspoon eno (you can buy it at Indian shops) for ever cup of batter teaspoon of eno is needed

teaspoon hing

2 tablespoon oil

Salt/sugar to taste

1/4 inch ginger grated (optional)

4 Neem leaves (optional)

Mix water/yogurt mixture with sujji, in a bowl. My proportions are off so if you feel its too watery then add more sujji. If sujji soaked up all the water add more yogurt and water accordingly. Should be nice consistency not to thick not to thin. If it more off the spoon its good consistency.

Heat oil in small pot. Then add mustard seeds, let them pop, then add sesame seeds, be careful these are like fireworks. Then add hing. You can add the green chilies to the oil as well, this is optional depending on how spice you want the dokalas to be. Add ginger as well along with neem leaves. Now quickly add this to the sujji mixture. Stir.

Add salt and sugar and green chilies to the mixture as well (if you didn't add them).

Add the eno just before you are ready to steam the batter.

Steam for about 10 mins.

Edited by carpe-diem - 15 years ago

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carpe-diem

@carpe-diem

Dazzler

Posted: 15 years ago

#116

Tulsey, i'm not quite sure i get what your are asking about neem leafs (i misspelled it)😆😳
but they can be added to the hot oil mixture along with mustard seeds...
us gujjus call is leemdo😳

Edited by carpe-diem - 15 years ago

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#117

Originally posted by: Tanyaz
How do you eat Puran Poli .. do you eat it with cream or some sauce ...

Puran Poli is usually served with ample ghee 😃 Yeaaaaaaaah with Gujju Kadhi or Real thin Toor daal khatta-meetha(Osaman in Gujju) not sure what that is called by rest...Mahashtrians eat it with Aamti?? Pls someone correct me if I am wrong...Gujju Osaman has sort a similar taste...

Carpe Wonderful recipe for suji dhokla...Yeah Neem leaves, Kadi patta or Limdo as us gujju call it...If u can get a small plant for (Limdi) female version of kadi patta than u can plant it in the pot and let it grow-settle down and eventually plant that in the ground to have your own tree...I have mine in a big 15 gal pot once it gets big I will transer it into real big pot...

Tanya I will defo buy Patak Masala as u recommended and let u know how my dish turns out 😃

Thank u all for lovely pointers and recipes...👏

Here is pic of Puran Poli

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Tanyaz

@Tanyaz

Trailblazer

+ 5

Posted: 15 years ago

#118

Oh great , thanks a lot Varsha ..

I have never had this before . Ankita Lokhande always talks about it .. I think I will give this Puran Poli a try tomorrow ...

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#119

Originally posted by: PRnerd
TRINIDAD MACARONI PIE

INGREDIENTS:

1/2 pk or box macaroni
2 eggs
1/2 lb cheddar cheese, grated
28-32 oz. evaporated milk
1 onion, finely minced
1/2 scotch bonnet pepper, finely minced
salt & pepper to taste

METHOD:

1. Preheat oven to 350 F
2. Boil macaroni in salted water
3. Beat eggs, combine in large bowl with onion, pepper, cheese, salt, pepper, and evaporated milk
4. Drain macaroni and let cool
5. Combine macaroni with egg mixture.
6. Pour everything into a baked oven-ready dish
7. Bake for 30-40 minutes
8. Let cool/set 15-20 minutes before serving

Makes 8 servings

...

Hi Fifi,

I cooked this recipe today, instead of 32 OZ evaporated milk, I used half evaporated and half 2%. and used jelapeno pepper instead.....it turned out really good. Next time, I will cook the pasta for less time and use 2% milk.

Thanks for this recipe Fifi.

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#120

Here is a Fresh Mint Chutney....very simple and easy to make.

This is the most popular chutney in North India where fresh mint flourishes year around. There was never a day that we did not have this chutney with our meals. It is thick pesto-like consistency and is wonderfully served with lamb, chicken, seafood, daal, prantha or as a dipping sause with the samosas and pakaroas.

Fresh Mint Chutney

Ingredients:

2 cups loosely packed fresh Mnt leaves (about 2 bunches)

1 Jalapenio pepper, seeded and chopped (wear gloves to prevent irritation) (adjust to taste)

2 tbsp fresh Cilantro (dhania) chopped

2 tbsp Onion chopped

1 tsp fresh Lime juice

1/2 unripe green Mango, chopped

2 tsp Lime rind grated

2 tsp Sugar

1 tsp fresh Ginger peeled and minced

1/2 tsp salt (or to taste)