Skip to main content

Posts

KALYANA PACHADI

Ingredients:
Red pumpkin pieces - 1 cup
Ash gourd pieces - 1 cup
Green chillies - 6-8 
Tamarind - marble size
jaggery - small piece
Salt to tast
Turmeric powder - 1/2 tsp
Coconut - 1/2 cup
Rice - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Coconut oil - 2 tsp

Method:
Boil ash gourd and pumpkin pieces in salted water. Add turmeric and close the lid.Cook till tender then add tamarind juice and jaggery.Grind green chillies, coconut, rice and mustard  into smooth paste. Add it to the pachadi. Boil for a few minutes more.Heat the oil; add mustad and curry leaves and allow them to splutter.pour this over pachadi.

Recent posts

CHEESE SALAD

Ingredients:
Gouda cheese - 250 gms
Cooked ham - 125 gms
Mushrooms - 1 cup
Canned peas - 1 cup (drained)
Pimentos - 1 cup (chopped)
Oil - 100 ml
Vinegar - 40 ml
Brandy - 2 tbsp
Salt and pepper to taste

Method:

Cut the cheese and ham into 1/2" strips.Slice the mushrooms, saute, and add them, the peas, and the pimentos to the ham and cheese strips.Mix all ingredients thoroughly with the oil, vinegar, brandy, salt and pepper, and let stand in the refrigerator for one hour before serving.

APPLE SNOW

Ingredients:
Lemon jelly powder - 85 gms
Hot water - 125 ml
Cold water - 250 ml
Apple sauce - 500 ml
Egg whites - 2 (stiffly beaten)

Method:
Dissolve the jelly powder in hot water;add cold water, chill.When jelly begins to set, beat it until frothy; beat in apple sauce and egg whites.Pile into dessert moulds, garnish with thin slices of unpeeled apple dipped in lemon juice to prevent darkening.Serve with custard sauce.

POTATO PANCAKES

Ingredients:
Flour - 50 gms
Potatoes - 750 gms (grated)
Small onion - 1 (finely chopped)
Eggs - 2 (lightly beaten)
Salt and pepper
Butter or oil - 50 ml

Method:

Combine all the ingredients except oil to make batter.Heat a heavy frying pan; add only enough oil to lightly coat the bottom and heat until a drop of water will sizzle in the pan. Reduce the heat.Pour ladleful of batter onto heated pan. Flatten the batter and cook until crisp and brown on both sides.Keep cooked pancakes in a warm place until all the batter has been used.Serve pancakes with sour cream or sauce.

BLUEBERRY SAUCE

Ingredients:
Fresh blueberries - 375 gms
Orange juice - 250 ml
Water - 375 ml
Sugar - 125 gms
Cornstarch - 50 gms
Sprinkle of cinnamon
Few drops of almond flavour

Method:

Combine the cleaned berries and orange juice, bring to boiling point.Blend cornstarch, sugar and water; stir into the berries and cook until there is no flavour of raw starch.Remove from heat, add flavouring.Serve over pancakes, ice creams or milk puddings.

METHI CHAMAN

Ingredients:
Methi (fenugreek leaves) - 2 cups (chopped)
Paneer cubes - 4 cups
Onion - 1 (chopped)
Tomatoes - 2 (chopped)
Kashmiri chilli powder - 2 tsp
Cumin seeds -1 tsp
Garlic - 1 tsp
Cumin powder - 1 tbsp
Garam masala - 1 tsp
Salt to taste
oil -2 tbsp

Method:

Heat oil in a handi. Fry chopped garlic and cumin seeds.Add onions and saute till they are golden brown.Add tomatoes and spices to it.Then add chopped methi and cook till it is done.Add paneer cubes, sprinkle garam masala and stir for 2-3 minutes.Serve hot.

CABBAGE AND RED PUMPKIN CHUTNEY

Ingredients:
Cabbage - 1 cup (finely chopped)
Red pumpkin  - 1 cup (peeled, deseeded and chopped)
Red chillies - 10-12
Tamarind -  small lemon size
Urad dal - 1 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:
Heat 2 tsp of oil in a pan; add red chillies, urad dal and asafoetida. Fry and remove from the pan.Add cabbage and pumpkin pieces to the same pan and cook till tender. Add little oil if necessary.Now grind all the ingredients except remaining oil, mustard and curry leaves to make chutney.Heat oil in small pan; add mustard and curry leaves. Allow them to splutter.Pour this over chutney.