Shamim-Recipes

Gajar Ka Halwa Ingredients Carrots  grated           1kg Sugar                           1/2kg Milk                             500ml Koya                            150gms Cardomom powder      1tsp Ghee                             2tbsp Almonds chopped         1tbsp Cashewnuts chopped    1tbsp Raisins                           1tbsp Method 1.Heat a pan. Add ghee and fry almonds,cashewnuts and raisins and keep aside. 2.In the same pan add grated carrot and fry for few minutes. 3.Then add milk and cook  till the carrot is tender. 4.Add sugar and cook stirring continously. 5.Add koya and cardomom and cook till ghee starts seperating.  6.Garnish with chopped and fried nuts.

Beetroot Chutney Ingredients Beetroots                  1/4kg Redchillies                 6 Coriander seeds        1tsp Chana dal                   1tsp Urad dal                      1tsp  Tamrind pulp              2tbsp Oil                                2tsp Salt to taste Method 1.Dry roast red chillies,dhania,urad dal and chana dal. 2.Take oil in a pan  and fry chopped beetroot till tender. 3.Add all the other ingredients and blend in the mixer . 4.Serve with hot dosas.

Cauliflower Chutney Ingredients Medium size cauliflower        1 Lemon                                     1 Red chilli powder                    3tsp Mustard powder                      2tsp   Methi powder                           2tsp Salt                                            2tsp Garlic flakes                             4 Curry leaves Mustard  seeds                       1/2 tsp Chana dal                                 1/2 tsp Oil                                            5tsp  Red chillies                               2 Method 1.Cut florets and soak in hot water for 30 minutes and dry them.\ 2.  Take the florets in a bowl and add all the powders and salt. 3.Heat oil in a pan,add mustard seeds,chana dal and red chillies .When they are roasted add garlic flakes crushed, and curry leaves. 4. Remove from fire and add cauliflower florets. 5 Cool it and add lemon juice. 6.Serve with rice after a couple of days.

Amla Supari Ingredients Amla pieces                 2 cups Lemon juice                 3tsp Ginger juice                 3tsp Cumin powder              1/2 tsp Salt                                1/2 tsp. Method 1.Take amla pieces in a bowl and mix all the other ingredients. 2.Keep aside for 2-3 hours. 3.Dry them in sun  for atleast two days. 4.Store in a jar.

Amla Pickle Ingredients Amla                          1/4 kg(about 10 -12) Oil                              100ml Red chilli powder     3 tbsp Mustard powder       2 tbsp Methi powder            1/2 Lemon                Salt                            2  For tempering Mustard seeds       1tsp Red chillies               2 Hing                          a pinch Method 1.Wash the amlas and dry them .Prick them with a fork or knife. 2.Heat oil in a pan and fry the amlas till they are tender and change colour. 3.In a bowl take lemon juice and  put the fried amlas.Now add red chilli powder,mustard powder and methi powder and salt.Mix well. 4. Heat the oil which is left after frying the amlas, add the ingredients for tempering and pour over the amlas. 5.Taste it and add more salt if necessary  6. Use it after 2-3 days.

Amla Murabba Ingredients Amlas                       1kg Sugar                        2kgs Alum                         1/2tsp Citric acid                  2tsp Cardomom powder    1/2tsp Method 1.Wash amlas and prick all over with a fork. 2.Dissolve alum in a litre of water  and soak amlas for 4-5 hours. 3.Then put them in boiling water for 3-4 minutes ,remove and immediately put them in cold water. 4.Add  500ml of water to sugar and make a syrup.  5.Add  amlas and boil till they are tender. 6.Add cardomom powder and citric acid and cook for few more minutes. 7.Cool and store in air tight jar.

Coconut Burfi Ingredients Coconuts   3 Sugar          600gms Milk            500ml cardomom powder the  Method 1.Grate coconuts. 2.In a thick bottom pan ,add grated coconuts,sugar milk and cardomom powder and cook. 3. Keep stitting and cook on low flame till it thickens and starts leaving  the  sides of the pan. 4. Pour in a greased tray,cool it and cut into squares.

Dates are rich in iron and are popular energy boosters and are easily digested.Here are few recipes using dates. Date Pudding Ingredients Chopped dates    1 1/2 cups milk                     3 cups eggs                    2 cornflour             2 tbsp sugar                   4 tbsp vanilla essence   1tsp Method 1.Beat eggs along with sugar and vanilla essence. 2Add milk,cornflour and chopped dates .Mix well. 3.Pour in a greased baking dish. 4.Bake in a pre heated oven till th etop is browned. 5.Serve hot or cold. Stuffed Dates Ingredients Dates              10 Sugar               1 tbsp Chopped nuts   1tbsp Method 1.Slit dates  2.Mix sugar and chopped nuts 3.Stuff this in the dates  4.Serve chilled. Date chutney Ingredients Dates                    1 cup(seedless) Kashmiri chillies  2-3 Garlic flakes         2 Tamrind                 1tsp Jaggery                  1tbsp Salt to taste Method 1.Soak chopped dates and kashmiri chillies in a cup of hot water for 10 minutes.

Ingredients Amla pieces            2 cups Red chilli powder   3tsps Methi powder        1 tsp Mustard powder    2 tsps Turmeric powder    1/4 tsp Salt                          2tsps Oil                             5 tsps Mustard seeds         1/2 tsp Lemon                      1  Hing                        a pinch Method 1.Heat oil in a pan.Add mustard seeds, hing,methi powder and turmeric. 2.Add amla pieces and fry for 4-5 minutes. 3.Add red chilli powder,mustard powder and salt and mix well. 4.Remove from fire and add lemon juice. 5.Cool and store in air tight jar.

VEGETABLE LOLLIPOPS INGREDIENTS: 2 boiled potatoes 1 carrot grated 1/4 cup finely chopped beans 1/4 cup boiled fress peas 1 teaspoon dhaniya powder 1/2 tea spoon garam masala powder 1 teaspoon red chilli powder 2 finely chopped green chillies 1/2 teaspoon haldi powder salt to taste 1/2 teaspoon ginger garlic paste 2 tablespoon bread crums finely chopped corriander leaves 1 tablespoon cornflour METHOD 1.In a bowl take mashed potatoes, add carrots, beans, boiled and mashed peas and all masala powders mentioned above 2.Add 1 tablespoon bread crums and salt and mix well. 3.Add chopped corriander leaves 4.Shape into lollipops on ice cream sticks. 5.In a bowl mix cornflour with little water and make a paste. 6.Heat oil in pan 7.Dip lollipops in corflour paste and roll them in bread crums and deep fry 8.Serve hot with tomato sauce.

MUTTON DOPYAAZA INGREDIENTS: 1/4 kg mutton 1/4kg onions 2 big tomotoes 2teaspoon gingergarlic paste 2 teaspoon redchilli powder 1teasspoon cumin seeds powder 1 teaspoon coriander powder 1teaspoon garammasala powder 1/2 teaspoon haldi 2 tablespoons of oil salt to taste coriander leaves   METHOD 1.Heat oil in a pan and add half of the sliced onions.Fry till light brown in colour. 2.Add mutton pieces and fry well. 3.Add ginger garlic paste and fry till it loses its raw smell. 4.Add redchilli powder,  coriander powder,cumin powder,grammasala powder turmeric and salt.Also add chopped tomatoes and fry well till all the water dries up . 5Now add sufficient water and cook till mutton is tender. 6.Add the remaining sliced onions and mix well. 7.Cook covered on low heat, till the onions are cooked well and the oil starts separating. 8.Garnish with chopped coriander leaves.

Spicy Fried Prawns Ingredients 250gms prawns 3 tablespoons of cornflour 3 tablespoons of maida 1teaspoon ginger garlic paste 1 teaspoon red chilli powder apinch of ajinomoto 3 green chillies 1 onion 1capcicum 1 teaspoon pepper powder oil for deep frying salt to taste Method 1.In a bowl mix maida,cornflour,ajinomoto,salt gingergarlic paste,red chilli powder.Add water and make a batter of dropping consistency. 2.Heat oil for deep frying. 3.Dip the prawns in the batter and deepfry. 4.In another pan heat 1 spoon of oil. 5.Add chopped onions and slit green chillies.Stir fry for 2 minutes. 6 Add chopped capsicum and fry. 7.Finally add fried prawns.Season it with salt and freshly crushed pepper. 8. Yummy, spicy fried prawns are ready to serve.

CLUSTER BEANS FRY   250 gms cluster beans 1 big size onion 1/2 teaspoon red chilli powder 1/2 teaspoon haldi 2teaspoon coriander seeds 2teaspoon of cumin seeds 6 red chillies 2teaspoon chana dal 2 teaspoon urad dal 5- 6 flakes of garlic curry leaves 1 teaspoon mustard seeds fresh grated coconut(optional) METHOD: 1.Chop , wash and pressure cook cluster beans for 5 minutes. 2.Dry roast coriander seeds,cumin seeds,whole red chillies, chana dal and urad dal.Add garlic flakes and grind to make powder. 3.Heat oil in a pan.Add mustard seeds, urad dal ,red chillies and curry leaves for tempering. 4.Add chopped onions and fry. 5. Now add cooked beans ,haldi salt and redchilli powder. 6.Cook for few minutes till the beans are fried. 7.Add masala powder and mix well and fry for 1 or 2 minutes. 8.Add freshly grated coconut (optional) and fry for a minute. 9.Serve with rice or chapati. 

INGREDIENTS: 1 coconut sliced 1 bunch pudina 10 red chilles 5-6 garlic flakes 2tbsp of tamrind juice          1 tbsp cumin seeds   few curry leaves         1 small onion sliced                    2-3 tsps of oil  salt to taste METHOD 1. Heat 1tsp oil in a pan and fry coconut slices till light brown and keep aside. 2. In the same pan fry all the remaining items one by one very lightly ,except tamrind. 3.Grind all the above adding tamrind pulp and salt.                 This chutney can be eaten with plain rice .But its very tasty along with khichdi .

HALEEM INGRIDIENTS: mutton 250 gms wheat(soaked overnight,drained,pounded and husked) 1 cup channa dal(soaked for 1/2 hour) a handful moong dal(soaked for 1/2 hour)a handful masoor dal(soaked for 1/2 hour) a handful chilli poeser 1 tsp haldi 1/2 tsp onions,sliced and fried crisp 2 nos dhania powder 1tsp ginger-garlic paste 2 tsp ghee 4 tsp salt to taste METHOD: 1.heat 6-8 cups of water in a heavy bottomed dekhchi . 2.allow the water to boil, then add drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chilli powder, dhaniya powder and salt to taste. 3.cook over low heat till mutton is tender, stir and mash well. 4.add the crushed fried onion, heat the ghee and pour it over the haleem. 5.sprinkle lemon juice and serve hot.

INGREDIENTS: 1/2kg minced meat without fat. 2 tbsp chana dal washed and soaked in water for 1/2 hr. 1 tsp dhania powder 1 tsp jeera powder 1tsp garam masala 10 garlic flakes 2 pieces dalchini(cinnamon) 3 cloves 1 piece ginger 2 elaichi(cardamon) a pinch of pepper 1 tsp chilli powder a handfull of corriander and chopped pudina(mint leaves) 1 egg juice of 1/2 a lemon 1 finely chopped onion oil for frying salt to taste. METHOD: 1.wash and drain the mince and mix the chana dal, whole spices, a cup oa water and salt to taste. 2.cook till dry. 3.remove from the fire and add ginger,garlic,pepper,chilli powder,dhania and jeera powder. 4.then grind the mixture into a fine paste and knead into a dough. 5. add the chopped pudhina,corriander,limejuice salt to taste. 6.make lemon sized balls of the dough,faltten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.