Sunday, September 30, 2007

My Cook Book

Nags arranged something different idea of an event called” Show me your cook books”.

I like to cook and love to watch different type of recipe from my childhood. Before 12 years I write one book about recipe which I love. Ever since I was a teenager I was interested in cooking, and I used to see all the cooking shows on TV with deep interest, that time I used to note down all those recipes and then I made a book with that for me to use. I have collected all the favorite recipes of my mom with me in this book and I use it often to make some authentic recipes of Gujarat and others too, especially some sweet dishes....I don’t use other recipes book much ,as I have already all these good recipes with me.

This is my hand writing in Gujarati. I write this before 12-years. This is my all time favorite cook book.

This book is free when we buy Samsung microwave. I use this book when I cook in microwave.

Next coming is "Patara" recipe. My blog friend Laavanya requests me for this recipe before one month. I am not feeling good because this is toooooooooo late for her request but some time I have not all ingredients at home and sometime the last date of event. Some time work load..........So many excuses but in all time my heart always say I post this recipe as early as possible....

Thursday, September 27, 2007

Rajgara Seero with salt taste or Farali Seero

This is my contribution for Celebrations for Ganesha Chaturthi – Event. This event announced by Latha Narasimhan….the basic purpose of this event is…. festivals are not really so much for feasting and indulgence but more for socializing and devoting time to celebrate our culture. And how can there not be an online community celebration of the birthday of a God who has such a powerful and universal appeal? Ganesha - the elephant headed god with all his various forms and distinctive iconography will surely be delighted.
This is the first time, I combined sweet with salt andit turned out very nice. If you will try this thenYou will always sayThat sweet and salt taste together feels like heaven.I get this idea from one of my favorite biscuit"Little Hearts".

1-cup Rajgara flour
1-cup sugar
1\2-cup ghee
One small piece dry coconut
3-cub cheese

1\2-cup mava
Dryfruits (Cashew nuts and rasins)

Rajgara flour is easily available in Indian grocery store.

Method: Step 1: Grate dry coconut, cottage cheese and Mava(in hindi it is Khoya,in english it is calledcondensed milk) Step 2: Heat the 2-cup water in another vessel and keep aside.
Step 3: Heat the ghee in heavy bottomed pan. Add the rajagara flour.

Step 4: Cook over low flame and stir continuously.

Step 5: Cook till flour color turns into golden brown. Approximately 10-15 minutes.

Step 6: In low flame add grated cheese in it and mix well.

Step 6: Turn off the flame and add grated mava in it. While mixing , if ghee appears on top of the flourthen consider that flour is roasted nicely.

Step 7: After that add hot water in low flame.

Step 8: Add the sugar in above mixture.

Step 9: Let it simmer for another 10-15 minutes. Also add clean and washed rasins in it.

Step 10: When all the water is absorbed remove from the heat.

Step 11: Place it in another bowl and add half of the grated coconut in it.

Step 12: Decorate with cashew nuts and another half of the grated coconut.
Serve hot……

Tuesday, September 25, 2007

Masala Puffed Rice with Sev Or Sev Mamara

This is my contribution for the event "Whats is Your Favorite Snack?". This beautiful event organized by Hima from Another my favorite snack is here and here.
This is my all time favorite snack. Since childhood I love this snack....

250gm Puffed Rice
3-tbsp oil
1\2-tbsp asafoetida
1\2-tbsp turmeric powder
1-tbsp red chilli powder
Salt to taste

Step 1: Heat the oil in big frying pan so when we add puffed rice then we are comfortable for stirring.
Step 2: Add asafoetida in oil when oil is hot and trun off the falme after that.

Step 3: After that add turmeric powder so we get nice lemon color.

Step 4: Turn on the flame after adding puffed rice in it.

Step 5: Mix well in low flame so puffed rice is not burn and stirring continuously.

Step 6: Add red chilli powder and salt to taste.

Step 7: Mix well and after that turn off the flame. I kept it on the switched off, but hot stove for sometime to make the puffed rice very crispy.

Step 8: Add gram flour sev in it and mix well. Recipe of gram sev is here.

Next coming is Celebrations for Ganesha Chaturthi - Event......

Friday, September 21, 2007

Fry Green chilli Achaar / Spicy Achaar of Mustard Seeds

Spicy Achaar……………
100gm fresh long thick green chillies
1\2-tbsp turmeric powder
25gm crush mustard seeds
2-tbsp mustard oil
Salt to taste

Step 1: Wash the green chillies and dry towel to absorb all the moisture. Cut these chillies in to long slices.

Step 2: Take one-fourth of the total quantity of the chillies and grind these to a coarse paste.

Step 3: Grind the mustard seeds into the mixer. I use this ready made crush mustard seeds.

Step 4: Heat the oil till smoking and law the flame and add long cut chillies in it.

Step 5: Mix green chilli paste, salt, crush mustard seeds and turmeric powder in it. Mix well so that the chillies get coated with the oil and masalas.

Step 6: Turn off the flame and place in a serving plate.
Step 7: You also use as instant but you add one tbsp lemon juice for more taste.

This is my contribution for the event Think Spice…Think Mustard Seeds…..This beautiful events organized by Sunitas from

If you like to store this dish for some times then..........
Take clean glass jars and place the achaar in the jar. Close the lid of the jar and shake the bottle gently. Leave in the sun for atleast 2-3 dyas till the chillies are just about tender. Care should be taken to take out the achaar for use only a little at a time.

Tuesday, September 18, 2007

Triangle Paratha or Indian Bread

3 cup whole wheat flour
2-tbsp oil
1 cup warm milk
2 tbsp cumin seeds
Salt to taste

Step 1: In a deep bowl, mix the flour with cumin seeds, salt and oil.

Step 2: Add milk and required quantity of water for knead the smooth dough. Rub oil over. Keep it covered for at least half hour.

Step 3: Make a small lemon size boll and dust in flour.

Step 4: Roll up this boll up to 3” diameter and sprinkle the flour over the small roti.

Step 5: Fold into triangle shape.

Step 6: Roll out again such that the triangular shape is maintained.

Step 7: Heat the flat pan and place the paratha in low flame.

Step 8: Let it cook for a minute and after that turn another side.

Step 9: When it starts to get small bubbles then add small tbsp oil around the paratha.

Step 10: Turn the flame medium and cook until the brown spots appear on both sides.

Step 11: Keep it in a covered box.

Step 12: Serve hot with tomato with sev curry.

This is my contribution for MBP(Monthly Blog Patrol) event announce by Coffee.
I made this triangular parathas from one of my best Gujarati Blog friend, Pooja.