Wednesday, October 28, 2009

Shankarpaali or Shakkarpaari

I made them for diwali.  I don't know from where this thing has got it's name "Shankarpaali" in Marathi, but let's not discuss about the name part.  Diwali won't be diwali if I don't make them.  Both my sons love them.  Even if its not diwali I keep making them since its a good finger food.  Kids and adults both equally love them.  Try them and let me know.  This is my Diwali platter.  Oops, I forgot to keep murukku.  I know, I know I am late but due to family sickness I could not do it.

From left corner clockwise : Kaju Katli, Chivda, Besal Laadoo, Rava Laadoo, Shankarpaali, Nankhatai.

1 Cup Ghee/Clarified butter
1 Cup Sugar
1 Cup Milk/Water
6-7 Cups Maida/All Purpose Flour
Oil for frying

Mix together the ghee, sugar and the milk/water.  I prefer to use milk.  Keep stirring till it turns creamy.  Keep adding maida little by little till the mixture turns out like chapati dough.  Soft but pliable.  Divide in tennis size balls.  Roll into a chapati.  Cut the chapati in squares or diamond shape of 1 inch.  Heat oil and fry on medium high heat.  Fry till they turn light brown.  Remove on paper towel.  Once cool store in the airtight container.  Serve with hot tea or coffee.  Tastes great.

Tuesday, October 20, 2009

Easy breezy Naarali Bhat

This is one of my simple recipe for Naarali Bhat.  Yes, accepted that its not the traditional way but can be prepared in jiffy without any hassle.

This is what I used:
1 cup Rice
2 cups water
1 cup Sugar
1 cup grated coconut
2 tbsp Ghee, sorry no butter or oil
5-7 Cloves
1 tbsp cashew pieces
1 tbsp golden raisins
Few saffron strands dissolved in 1 tbsp of warm milk
A pinch of Orange food colour (Optional)

This is what I did with the ingredients:
Cook the rice in 2 cups of water like we do normally.  The rice should not be too soft but fully cooked and grain seperated.  Reduce/increase the water quantity accrodingly.  I used 2 cups water.  When it is fully cooled add the sugar and the coconut.  Mix together.  Now the rice, sugar and coconut mixture will start leaving water.

In a kadhai or wok, heat the ghee.  Add the cloves in the ghee and fry till the colour is changed.  Then add the cashewnuts and then raisins, when the cashews turn light brown, add the rice mixture alongwith the water.
Pour the saffron milk and the food colour if using.  Mix everything together and put lid on the kadhai.  After all the water dries up, remove from heat.  Serve.

This rice can be sered hot or cold.  No restrictions.  Even it can be made a day or two in advance for parties.  Tastes great.


Monday, October 5, 2009

Vegetable Fried Rice

This is a very simple dish to make and very healthy to eat.  It becomes healthy with all the variety of veggies in it.  This is how I make my veg. fried rice, it goes really well with my Veg. Manchurian gravy.

This is what I use to make it:
2 cups long-grained rice
1/2 cup french cut beans,
1/2 cup carrots cut in matchsticks,
1/4 cup red, green, yellow and orange capsicums, finely chopped
1 cup Cabbage,
2 stalks celery, finely chopped
2 spring onions, finely chopped, keep green part and white part seperately.
1-2 tsp soy sauce, I use dark soy sauce.
2 tbsp oil
1 green chilli finely chopped
1-2 Garlic cloves chopped finely
1 tbsp. Green chilli sauce
1/2 tsp. Red chilli sauce (Optional)
1/8 tsp Aji-no-moto
salt to taste

This is how I make it
Wash the rice properly with water to remove excess starch.  Then cook the rice till 3/4th done enther on stove top or in microwave.  Now take a pan, add the oil, saute the green chillies and garlic cloves, then add all the white part of spring onion, carrots, celery, beans and capsicums, salt and ajinomoto, green & red chilli sauce and cook for 5-7 min.  Now add the cabbage and cooked rice, salt and ajinomoto, soy sauce and keep mixing without breaking the rice. Remove from flame. Garnish with remaining spring onion greens and serve hot with Veg. Manchurian.