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RakshaBandhan Recipes

RAVA DOSA
Ingredients:
Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Salt to taste.
Preparation:
Mix all the flours with salt, green chilies. Add enough water to get the semi-liquid consistency. Do the seasoning with mustard ,cumin & curry leaves & add it to the batter. Heat the griddle & proceed as in dosa.

HALDI RICE
Ingredients:
3 Cups Rice cooked with 1 tbspn butter or ghee or oil. 
1/2 cup thick Tamarind extract 
1/2 cup Veg. Oil; 
1/4 tspn Asafetida Pwd; 
1 level tspn Turmeric Ped; 
2 level tspns Red Chilli Pwd; 
Salt to Taste; 
2 Tspns Grated Ginger; 
6-8 Green Chillies slit in two;
3-4 dry Chillies, 
Curry Leaves few, 
Channa Dhal 3 tablespoons, 
Cashew nuts 5 tbspn (broken up & kept- Optional). 
Preparation:
Heat the 1/2 Cup Veg Oil when hot add the Channa Dhal Dry Chillies, Curry Leaves, Green Chillies, Asafetida pwd or a small pc. of solid Asafetida, fry until the Dhal is golden brown, add the Salt, Turmeric Pwd, Chillie Pwd, grated Ginger, broken cashewnuts & stir for a few mins on low flame (don't let the Turmeric & Chillie pwd burn); Boil for 15/20 mins. till the quantity reduces to 1/2 & thick. Put the cooked Rice in a dish, add required quantity of the Pulliyodaorai Mix to the rice & stir well. Keep covered until ready to serve. (This if used as it is. It is called Pullikachal. This could be made & kept in a Bottle & used whenever needed).

PANIR SAG
Ingredients: 
2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer
Preparation:
Heat oil in saucepan and sauté chopped onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and sauté about 30 seconds. Add chopped spinach and sauté, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy.
Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sautéing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat.

ERASARI
Ingredients: 
Prawn / Shrimp:1 lbs
Cup Coconut Milk: 1 cup
Medium Size Onion: 1 nos
Ginger Paste: 1 tbsp
Slitted Green Chili:4
Red Chili Powder:1 tsp
Bay Leaf:2 nos
Sugar:2 tsp
Turmeric powder:1/2tsp
Whole Cardamom:2 nos
Cinnamon:1/2 "
Whole Cloves:4 nos
Cooking Oil:50 gms
Salt to taste. 
Preparation:
Wash and dive in the prawns. Rub some turmeric powder and add salt and turmeric on the prawns and keep aside. Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle. Heat oil and fry onions to a light brown. Add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes. Add the prawns and fry along with the spices for a few minutes. Add coconut milk, sugar, salt and the ground spices (cardamom, cinnamon and cloves). Cover the vessel and simmer in medium heat for about 10 minutes. Add green chillies. Close the cover for another 10 minutes. Serve hot with rice.

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