Rashmi's Rasoi

Give a small twist to the normal Rabadi. Yes this is the recipe of apple rabadi for those who didn’t know what to do with the apples but   just to cut it and eat them. And also for everyone who have a sweet tooth. Ingredients Apple (red)                                                       3 medium nos. Milk                                                                   1.5 litres Sugar                                                                2 cups Cardamom powder (elaichi)                          ½ spoon Mixed dry fruits (chopped)                                3 spoon Method Take a deep vessel and heat milk in it and bring it to boil. Let it simmer on medium flame and boil till its reduced to half. Add sugar to the milk and cook for sometime so that the sugar dissolves completely in the milk. Wash, peel and grate the apples. Add the grated apples into the milk and cook for 5-7 mins. Add elaichi powder and chopped dry fruits to it. The consistency will be thick n

This is the most common and regularly made item in most of the gujrati kitchen specifically during winters. It’s healthy due to the nutritional value of fresh methi (fenugreek ) leaves n bajra (millet) powder. Thanks to my mother-in-law from whom I learnt this recipe. Ingredients Methi leaves (fenugreek)                                  2 cups Wheat Flour                                                       3 cups Bajra Flour (millet)                                             1 cup Jaggery                                                               5 spoon Yogurt (dahi)                                                      ½ cup Green chillies                                                      7-8 nos. Garlic                                                                   7-8 cloves Turmeric powder (haldi)                                  1 spoon Cumin seeds (jeera)                                            1 spoon Ajwain                                                        

Think non-vegetarian cuisine and the first thing to cross your mind is CHICKEN. Such is its popularity that there must be as many chicken recipes as there are places on earth. One of the most popular chicken dish in southern India is Chettinad Chicken. The magical flavor of black pepper and the thick light-brown gravy is sure to tickle your taste buds for a long time after you have washed your hands. Try it out... Ingredients Chicken                                                 500 gms Onion                                                    3 medium size Curry leaves                                         12-15 nos. Lemon juice                                          2 spoon Tomatoes (chopped)                           2 medium size Ginger(chopped)                                  1 small size Garlic    (chopped)                                 6-7 flakes Grated coconut                                    1 cup Coriander seeds                                   1 spoon S

  Its November and winter has set in. Green leafy vegetables are available in plenty in this season. They are high in vitamins, fibre etc which are essential for the human body. So make use of it in this season. A simple, easy and quick recipe yet tasty and green in colour. A different and healthy touch to your   ususal khichdi Ingredients Palak Leaves                                                one small bunch Rice                                                              1 cup Mustard seeds                                              1  spoon Dry red chillies                                              2-3 nos. Green chillies                                                3-4 nos. Ginger Garlic paster                                     1 spoon Turmeric powder (haldi)                               ½ spoon Curry leaves                                                 8-10 nos. Cooking oil                                                   2 spoon Asafoetida (hing)     

Ingredients Rice                                                                  3 cups Urad Daal (black gram)                                    1 cup Methi seeds                                                      ¼ spoon Curry leaves                                                     8-10 Coriander leaves                                              ½ cup Green chillies                                                    6-7 nos. Eating soda                                                       ¼   spoon Asafoetida (hing)                                              ¼ spoon Ginger juice                                                      1 spoon Haldi                                                                ½ spoon Salt to taste Method Soak rice, urad daal, methi seeds together 5-6 hours and grind them in a mixer jar with water and make a batter. Leave it overnight to ferment. Add salt, haldi, chopped green chillies, curry leaves, coriander leaves, eating soda,

Ingredients Beetroot                                                        1 kg Sugar                                                            800 gms Dry yeast                                                      25-30 gms Lemon                                                          3 nos. Clove(lavang)                                               5-6 nos. Water as required Method Remove the skin of beatroot and clean them properly. Cut them into small pieces and boil it. Let it boil on low flame. Once the beatroots become tender and soft, switch off the gas and let it come to room temperature. Squeeze the beetroots completely and collect the juice in a vessel. add water as required to the juice. u can also add the water in which the beetroots were boiled. Then add sugar to it and mix it. Mix dry yeast in lukewarm water and keep it aside for 15 mins. Add the yeast mixture to the beetroot juice, add lemon juice and cloves to it. Mix it properly and transfer it to an

Ingredients – (Stuffing) Boiled Eggs                                                   4 nos. Onion                                                           2 medium size Green chillies                                                4-5 nos. Ginger                                                           small piece Garlic                                                           4-5 cloves Curry leaves                                                 6-7 Jeera                                                            ¼ spoon Haldi                                                            ¼ spoon Red chilli powder                                         ½ spoon Asafoetida (hing)                                          ¼ spoon Tomato                                                        1 small Coriander leaves                                          2 spoon Cooking oil                                                 3 spoon   Salt to taste Ingredients – (Potli) Mai

Bajra is known to possess phytochemicals that lower cholestrol, plenty of fibre, folate, iron, magnesium, copper and zinc, and vitamins E and B-comlpex. The humble Bajra is particulalry noted for its high iron content. Ingredients Bajra   Powder  (millet)                                  1 cup Ghee                                                              3 spoon Jaggery                                                         ½ cup Cardamom powder                                       ½ spoon Nutmeg Powder                                            ¼ spoon Water                                                            2 cups Mixed dry fruits                                             ¼ cup   Method Boil water is a vessel, add jaggery to it, mix it properly till the jaggery melts completely, then add cardamom and nutmeg powder to it and stir continuously so that It becomes like a jaggery syrup(chasni) Heat ghee in a wok, add bajra powder in it and roast for 6-7 minutes,

This is a very easy and widely used chutney, specially because of the green colour that is derived from coriander, mint and curry leaves.   This recipe would surely help the beginners as it goes well all types of fried snacks, paratha, bread, sandwiches, cutlets etc and it gives a good taste to it. Ingredients Coriander leaves                                        2 cups Mint leaves                                                ¼ cup Curry leaves                                               10-12 Green chillies                                              6-7 Peanuts                                                      ½ cup Chopped Garlic                                         4-5 cloves Chopped Ginger                                        small piece Lemon juice                                               2 spoon Salt to taste Method Wash coriander, mint and curry leaves thoroughly under running water and chop them finely. Take a mixer jar, add the leaves, green

Ingredients Bread Slices                                                     5 Poha                                                                1 cup Potato                                                              2 medium size Peas                                                                 ½ cup Onion                                                              1 medium size Green chillies                                                   3 – 4 Coriander leaves                                             ½ cup Black pepper(crushed)                                   1 spoon Garam Masala                                                1 spoon Lemon Juice                                                    1 spoon Cornflour                                                         3 spoon              Water                                                              ½ cup               Cornflakes(crushed)                                        1 cup Salt to taste

Sabudana is made out of Tapioca. This recipe is good to make during the days of fast and its tasty too. Ingredients Sabudana        -            1 cup Milk                 -            2 litres Sugar              -            1 cup Saffron            -            a pinch Dry fruits         -            2 tablespoon (cut into small pieces) (kaju, badam, pista, raisins) Ghee              -            3 tablespoon Method Soak Sabudana overnight, pour water only till the sabudana is soaked (no need of more water). Drain the water in the morning and clean sabudana properly. Boil milk in a deep vessel. Once Milk starts boiling add sugar and let it melt and mix properly in milk on low flame. Add sabudana to the milk and let it cook properly on low flame. Add saffron strands to the kheer. Once the sabudana is cooked properly remove the kheer from the gas and keep aside. Heat ghee in a small pan and fry the dry fruits in it till they change colour and then add the same to the khee

This style of Dosa is prepared in Palakkad district of Kerala, specially by the Brahmin community. This is called as Ammiar Ada Tatti. Is a very different kind of a Dosa which can be made easily because there is no need to keep the batter for fermentation Ingredients Rice                                                      1 cup Udad Daal                                          ¼ cup Green Moong (whole)                        ¼ cup Chana Daal                                         ¼ cup Dry red chillies                                    7-8 Curry leaves                                        10-12 Salt                                                       as required Asafoetida (Hing)                               ¼ spoon Coconut Oil Method Soak all the ingredients from 1 to 6 in water for 5-6 hours. Clean them and Grind in a mixer jar and prepare a batter (like for Dosa), add salt to taste and asafoetida(hing) to the batter. Heat a Dosa Pan and prepare dosas from