Ingredients
3 cups sliced cabbage
¾ cup sliced onions
1 green chili
1 cup chopped fresh corriander
1 cup cococnut milk (thick)
¼ cup Jaggery
1 tsp Goda masala
1¼ tsp Salt
½ tsp Chili powder
½ tspTumeric powder
1 tsp Dhane (corriander) powder
½ tsp Jeere (cumin) powder
2 tbl Oil
1½ cup Besan(cheakpea flour)
½ tsp baking soda
Mix all ingredients except besan with hand nicely. Apply oil to pot in which you will steam bhanole. Now add besan to the above mixture till you get a little thicker consistency than bhaji (fritters). Pour this mixture in the oiled pot. Steam it for 50 minutes in pressure cooker without whistle/weight. Let it cool down. Now cut it into squares. You can serve it as it is, or shallow fry and serve.
Monday, January 31, 2011
Monday, January 24, 2011
Recipe for Ananas Amti (Pineapple Curry)
Ingredients
½ medium size pineapple
1 medium size onion
1 tsp cumin
1 tbsp chanyache pith
1½ tsp sugar
½ tsp tumeric powder
2 medium green chili
2 tbsp fresh coconut
1 cup thick coconut milk
1 ½ cup thin coconut milk
2 tbsp splited cashewnuts
2 tbsp ghee
Grind fresh coconut, 1tsp cumin, 1 chili together to fine paste and keep aside. Chop onions in thin slices. Chop green chili in four pieces. Heat ghee in a medium size pot. When it is very hot put cumin, green chili stir and put sliced onion. Saute till the onions look translucent. Now add chanyache pith fry for a minute now add the ground paste, sliced pineapple, cashewnuts, sugar and salt. Stir till everything is coated nicely. Now add thin coconut milk. Cover and cook on medium heat for around 20 minutes. Now check if the pineapple is cooked. When the pineapple looks translucent it means its cooked. Now add thick coconut milk. Heat for another 5 minutes and its ready to serve with plain rice.
Tip: if the pineapple is very sweet adjust the flavor with a tsp of lemon juice or if its sour adjust with one more tsp of sugar.
½ medium size pineapple
1 medium size onion
1 tsp cumin
1 tbsp chanyache pith
1½ tsp sugar
½ tsp tumeric powder
2 medium green chili
2 tbsp fresh coconut
1 cup thick coconut milk
1 ½ cup thin coconut milk
2 tbsp splited cashewnuts
2 tbsp ghee
Grind fresh coconut, 1tsp cumin, 1 chili together to fine paste and keep aside. Chop onions in thin slices. Chop green chili in four pieces. Heat ghee in a medium size pot. When it is very hot put cumin, green chili stir and put sliced onion. Saute till the onions look translucent. Now add chanyache pith fry for a minute now add the ground paste, sliced pineapple, cashewnuts, sugar and salt. Stir till everything is coated nicely. Now add thin coconut milk. Cover and cook on medium heat for around 20 minutes. Now check if the pineapple is cooked. When the pineapple looks translucent it means its cooked. Now add thick coconut milk. Heat for another 5 minutes and its ready to serve with plain rice.
Tip: if the pineapple is very sweet adjust the flavor with a tsp of lemon juice or if its sour adjust with one more tsp of sugar.
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