March 31, 2013

Prawn Pulao

Ingredients:
Prawns - 450 gms (shelled without heads)
Ginger garlic paste - 1 tbsp
Green chilli paste - 1 tbsp
Onion - 2 (sliced)
Cumin Powder - 1 tsp
Tomatoes - 5
Coconut - 1/2 cup (grated)
Coconut Milk - 1/2 cup
Salt to taste
Oil  - 1/4 cup

For the Pulao:
Basmati Rice - 2 1/2 cups
Cardamom - 5
Cloves - 10
Cinnamon - 2 sticks
Salt to taste

Method:

  • Boil the rice along with other ingredients in excess water till 2/3 done. Then drain the water completely. Keep the rice aside.
  • Heat the oil in kadai, add sliced onions and fry till they are brown. Remove and keep aside.
  • In the same oil, fry ginger garlic paste, chilli paste. Add cumin powder and stir fry for 2 minutes.
  • Add chopped tomatoes and cook till oil separates.
  • Now add coconut milk and grated coconut, salt. Stir until the gravy is thick.
  • Add prawns. Stir for 2 minutes then remove from fire.
  • Now transfer this to thick bottom vessel. Top it with parboiled rice. Garnish with fried onions.
  • Cover with lid, seal the sides with atta dough and cook in low flame for 20 minutes or intil rice is done.
  • Stir gently before serving.

March 30, 2013

Bone Soup

Ingredients:
Bones - 250 ggms
Carrot - 1
Ginger garlic paste - 1 tbsp
Coriander seeds - 2 tsp
Cardamom - 3
Cloves - 2
Cinnamon -  small piece
Pepper powder- 1 tsp
Salt to taste
Butter - 1 tbsp

Method:
  • Wash and crush the bones. Put them in a vessel add 4 glasses of water and bring it to boil.
  • Add chopped carrot, coriander seeds, cloves, cardamom, ginger garlic paste, cinnamon.
  • Cook in low flame till the water in the soup becomes half.
  • Now strain the soup and add salt and pepper to taste.
  • Add butter and serve.
  • This is healthy soup.

Menthi Gongura Pachadi (Fenugreek Red Sorrel Pickle)

Ingredients:
Red Sorrel Leaves - 1 kg
Fenugreek Seeds - 150 gms
Chilli Powder - 150 gms
Salt - 100 gms
Turmeric -  1 tsp

For Talimpu:
Oil - 1/4 kg
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 2 tsp
Curry leaves -few
Red chillies - 10
Garlic pod - 1 (crushed)

Method:

  • Remove the stems of sorrel leaves, wash and dry them on dry cloth.
  • Dry roast fenugreek seeds and make it fine powder.
  • Heat 2 tbsp of oil in kadai, fry sorrel leaves till soft in low flame.
  • Cool and grind along with salt, turmeric, chilli powder  and fenugreek powder to make paste.
  • Now heat remaining oil, add all talimpu ingredients and fry till mustard crackles.
  • Remove from fire and cool. Add pachadi and mix well.
  • Transfer the pickle to dry jar and store.


Drumstick Leaves with Coconut (Munagakku Kobbari Vepudu)

Ingredients:
Drum stick leaves - 3 cups
Coconut - 1 cup (grated)
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Cumin & Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves -  few
Oil - 2 tbsp

Method:

  • Wash drumstick leaves and drain the water.
  • Heat oil in kadai, add cumin, mustard seeds, urad dal and curry leaves. Fry till mustard crackles.
  • Add drumstick leaves, salt, turmeric and chilli powder.
  • Cook in low flame for 10 minutes.
  • Add grated coconut and mix well.
  • Cook another 5 minutes in low flame or till dry.

Ragi Pindi Dosa

Ingredients:

Ragi Flour - 2 Cups
Sour Butter Milk - 1 Cup
Green chillies - 4
Salt to taste
Onions - 2
Baking soda - a pinch
Oil for cooking dosa

Method:

  • Finely chop onions and green chillies.
  • Now mix all the ingredients in a bowl, Add sufficient water to make little thin batter.
  • Keep aside for 15 minutes.
  • Heat pan and pour ladle full of batter to make thin dosa. Sprinkle little oil on top and sides.
  • Cook both sides and serve hot with chutney.




March 29, 2013

Kashmiri Kabab

Ingredients:
Minced Meat - 500 gm
Ginger - 1 tsp (chopped)
Cumin seeds - 1 tsp
Cloves - 2
Black Cardamom - 1
Milk - 1 1/2 cups
Green Chillies -2
Coriander leaves - 1 tbsp (chopped)
Egg white - 1
Garlic cloves - 4
Salt to taste
Oil for frying

Method:

  • Cook all the ingredients together except egg white till tender and dry.
  • Cool and grind it finely.
  • Make balls and dip in egg white and fry till golden brown.
  • Serve with paranthas and mint chutney

Chocolate Treats

Ingredients:
Butter - 125 gms
Sugar - 125 gms
Egg - 1
Maida - 200 gms
Vanilla essence - 1 tsp
Milk Chocolate - 1 bar

Method:

  • Preheat the oven to 200c.
  • Mix the sugar and butter and add the egg then slowly mix in the flour. Add water if necessary.
  • Add the vanilla essence then mix again until the mixture is pour able.
  • Pour the mixture into  the  wrappers. Then put in the oven for 25 minutes.
  • Once the cake is baked and cooled, melt the chocolate then pour on the top add some sprinkles.
  • Keep it in the refrigerator to cool.


Gatte Ke Chawal

Ingredients:
Gram Flour - 250 gms
Refined Oil - 2 tbsp
Aniseed - 1 tsp
Cumin seed - 1/2 tsp
Salt and pepper to taste
Oil for frying

For Chawal (rice):
Basmati Rice - 500 gms
OIl - 4 tbsp
Mustard seeds - 1/2 tsp
Aniseed - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 5-6
Lemon - 1
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Asafoetida -  a pinch

Method:
For Gatte:

  • Mix together all the above ingredients.
  • Add very little water. Form a hard dough.
  • For mixture into thin and long rolls.
  • Steam them for 30 minutes. 
  • Cool and cut into 1/4 " pieces.
  • Heat 1 tbsp of oil, fry gatte over slow flame till they are slightly brown.
  • Remove and keep aside.
For Chawal:
  • Wash and soak rice for 30 minutes. Drain the water.
  • Heat 4 tbsp of oil in thick bottom vessel, add asafoetida, mustard and cumin seeds, cloves, aniseed. Fry till mustard crackles. Add rice and saute for a while.
  • Add all spices and salt except garam masala. Fry little.
  • Add 500 ml luke warm water and fried gatte. Mix well.
  • Cook till rice is done. Add garam masala and lemon juice. Mix gently. Remove from fire.
  • Lastly sprinkle coriander leaves.
  • Serve hot with curd khadi.





March 28, 2013

Kadambam

Ingredients:
Rice - 450 gms
Arhar Dal - 115 gm
Channa dal - 55 gms
Tamarind - 55 gms
Coriander seeds - 15 gms
Asafoetida -  a pinch
Urad dal - 15 gm
Oil - 15 ml
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chillies - 5 gm
French Beans - 55 gms
Brinjal - 55 gms
Pumpkin - 55 gm
Green chillies - 5 gms (split)
Potatoes - 55 gms
Green peas - 55 gms
Raw banana - 1
Drumsticks - 2
Ginger - 15 gms
Spring onions - 2-3
Coconut - 55 gms
Curry leaves - few

Method:

  • Cook rice by adding sufficient water till done. Keep aside.
  • Cook arhar dal and channa dal together till tender.
  • Chop all the vegetables and boil them in salted water.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Heat oil, add chopped onion, green chillies and ginger. Saute for 2-3 minutes.
  • Add vegetables along with tamarind juice.
  • In 1 tsp of oil, roast urad dal, red chillies, asafoetida, turmeric and coriander seeds.
  • Cool and grind to make powder.
  • Now add dal mixture to cooked vegetables. Add ground powder and mix well.
  • Add Rice and mix well.
  • Add grated or ground coconut to this mixture and cook for 10 minutes in low flame.
  • Heat little oil in a pan, add mustard seeds, few coriander seeds and curry leaves. Fry and pour over rice mixture.
  • Serve hot.

Poppy seeds Mysore Pak

Ingredients:
Besan - 1/2 cup
Maida - 1/2 cup
Poppy seeds - 1/2 cup (ground)
Sugar - 2 1/2 cups
Ghee - 3 tbsp
Water - 1 cup
Cardamom Powder - 1 tsp
Melon seeds - few

Method:

  • Sieve besan and maida together and mix ground poppy seeds well.
  • Add ghee, sugar and water in a heavy bottomed pan and heat to boil, stirring constantly.
  • Add besan -  maida mixture slowly, stirring the mixture all the time.
  • When the mixture leaves the bottom, transferred to greased plate.
  • Sprinkle melon seeds and cardamom powder on top.
  • Cut into pieces while the mixture is still warm.
  • Cool and serve.


Menthi Majjiga (Methi Butter Milk)

Ingredients:
Butter Milk - 250 ml
Coriander leaves - 1 tbsp (chopped)
Curry leaves - 2
Fenugreek Seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Green Chillies - 4  (chopped)
Mustard seeds - 1/4 tsp
Salt to taste
Turmeric  -  a pinch
Oil - 1 tsp

Method:

  • Mix coriander leaves, chillies, salt and turmeric to Butter Milk.
  • Heat oil in a pan, add cumin, fenugreek and mustard seeds, curry leaves. Fry till mustard crackles.
  • Pour this over butter milk.
  • Serve with rice.

Coconut Chutney with Curd

Ingredients:
Coconut - 1
Green chillies - 6
Curd - 250 ml
Coriander leaves - small piece
Turmeric - a pinch
Curry leaves - few
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Salt to taste

Oil - 1 tbsp

Method:

  • Whip the curd, add salt, turmeric, chopped chillies, Coriander leaves and mix well
  • Grate the coconut and then mix in curd mixture.
  • Heat the oil, add red chilli, cumin and mustard seeds and curry leaves. Fry till mustard crackles.
  • Pour this over chutney.


Citrus Cookies

Ingredients:
Chocolate Cake Mix (No sugar) - 226 gms
lemon peel - 15 gms (freshly Grated)
Orange Peel - 5 gms (freshly grated)
Orange juice - 45 ml
Egg white - 1

Method:

  • Combine all the ingredients in a mixing bow and beat at medium speed until mixture is smooth. 
  • Drop by teaspoon fulls onto greased cookie sheet. 
  • Bake at 350 F for 8 - 10 minutes.
  • Remove from sheet immediately and let it cool.


Smoked Salmon on Multi Grain Bread

Ingredients:
bread slices - 2
Smoked salmon - 50 gms (thinly sliced)
Butter - 10 gms
Spring onion - 1
Sour  Cream - 10 gm
Lettuce - 2 leaves
Red capsicum - 1 tbsp (thinly sliced)
Capers - 6

Method:

  • Apply butter on the bread slices. 
  • Take a slice of smoked salmon and place it on a slice of bread on which lettuce has been placed, not leaving any part uncovered.
  • Garnish with spring onion green, capers and capsicums.
  • Put a dab of chilled sour cream and serve chilled.
  • This sandwich can be serve with a tossed salad and french fries.


Date Mousse

Ingredients:
Date Puree - 1/2 cup
Castor Sugar - 2 tbsp
Gelatine - 1/2 tsp (dissolved in water)
Fresh Cream - 1/3 cup (whipped)
Eggs - 3 (whites and yolks separately)
Chocolate chips - 50 gms

Method:

  • Mix the date puree and egg yolks.
  • Fold in the dissolved gelatine then add cream.
  • Beat sugar and egg whites till stiff.
  • Add it to the rest of the mixture.
  • Put the mixture in a bowl and keep it in a refrigerator to set.
  • Sprinkle chocolate chips before serving.

March 27, 2013

Orange and Banana Pudding

Ingredients:
Orange jelly - 1/2 packet
Oranges - 2 
Banana - 1
Cream - 1 cup
Castor Sugar - 2 tbsp
Cinnamon powder -  a pinch

Method:

  • Prepare jelly as per the instructions of the packet. When set, cut into small pieces and place them in a bowl.
  • Peel and chop oranges and banana.
  • Beat cream and sugar until the mixture is stiff. Pour over jelly.
  • Top with orange segments and banana.
  • Sprinkle cinnamon powder on top and serve immediately.

Instant Vermicelli Idli

Ingredients:
Vermicelli - 1 1/4 cup
Semolina - 1 cup
Sour curd - 2 cups
Onion - 1 (chopped)
Curry leaves -  few (chopped)
Green chillies - 2-3
Channa dal - 2 tbsp
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tbsp
Baking powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp

Method:

  • Soak channa dal for 1 hour and drain the water.
  • Fry semolina and vermicelli separately in 2 tbsp of oil till aroma comes. Keep aside to cool.
  • Heat the remaining 1 tbsp of oil and fry the chopped onions till brown.
  • Add chopped green chillies, curry leaves, channa dal, cashew nuts and kishmish and salt. Fry for i minute, stirring constantly. Keep aside to cool.
  • Beat the curd and mix all the ingredients, baking powder to it. Mix properly.
  • Grease the idli mould and pour idli mixture into each mould.
  • Place the idli plates in cooker and steam cook in high flame for 10 minutes and in low flame for 5 minutes.
  • Serve hot with coconut chutney.

Cottage Cheese Biscuits

Ingredients:
Butter - 200 gms
Flour - 400 gms
Eggs - 2
Cottage cheese - 100 gms
Salt - 1 tsp
Milk - 2-3 tbsp
Baking powder - 1/2 tsp
Sugar - 1 tsp

Method:

  • Grate cheese and rub with palm to make into soft dough. Keep aside.
  • Sieve flour, salt and baking powder and add sugar and butter. 
  • Mix this mixture. It will become like bread crumbs.
  • Add cheese and beaten eggs. Add milk if required to make dough.
  • The dough must be little softer. Keep aside for one hour.
  • Divide the roll into 2 parts. Roll them like chapati with rolling pin. The thickness should be 2 cm.
  • Then cut into desired shapes and arrange them in greased plate.
  • Bake them in preheated oven for 20-30 minutes till they become light brown.


March 26, 2013

Straw Berry - Vermicelli Delite

 Ingredients:
Milk - 1 litre
Vermicelli - 100 gms
Straw berry Custard powder -2 tbsp
Sugar - 1 cup
Cashew nuts - 10
Kishmish - 10
Pista - 10
Ghee - 1 tbsp
Straw berry essence - few drops

Method:

  • Heat ghee in a pan, fry cashew nuts,pista and kishmish. Remove from pan. In the same pan add vermicelli and fry till golden colour.
  • Mix custard powder in 1/2 cup of milk.
  • Boil the milk, add vermicelli and cook till soft.
  • Add sugar and cook till it dissolves then add custard.
  • Cook for 2 minutes, stirring continuously. 
  • Add dry fruits and essence. Mix well and remove from fire.
  • Serve.

Aloo Matar (Bangala Dumpa Batani Kura)

Ingredients:
Potatoes - 500 gms
Green Peas - 250 gms
Onions - 2
Green chillies - 7-8
Salt to taste
Ginger  - small piece
Turmeric - 1/2 tsp
Oil - 2-3 tbsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Peel and cut potatoes into medium size pieces.
  • Grind green chillies, ginger, onion pieces and salt to make paste.
  • Heat oil in kadai, add ground paste and fry for few minutes.
  • Add potato pieces and green peas, turmeric. cook for 2-3 minutes.
  • Add water and close the lid. cook till potatoes are tender.
  • Remove from fire and add lemon juice and coriander leaves. Mix well.
  • Serve.


Bangala Dumpa - Panasa Thonalu Kura (Potato Jack fruit Curry)

Ingredients:
Panasa Thonalu - 750 gms
Potatoes - 300 gms
Asafoetida - a pinch
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Green Chillies - 5-6
Dry ginger powder - 1/4 tsp
Ginger -  small piece
Amchur - 2 tsp
Turmeric - 1 tsp
Cardamom - 2
Cloves - 2
Cinnamon - small piece
Oil - 250 gms
Ghee - 100 gms
Coriander leaves - 1 tbsp (chopped)

Method:

  • Remove seeds from thonalu and cut them into two pieces.
  • Peel and cut potatoes into medium pieces.
  • Take cumin seeds, fenugreek seeds, ginger and dry ginger and grind them to make powder.
  • Heat oil in kadai, deep fry potatoes and jack fruit pieces separately. 
  • Heat ghee in kadai, add asafoetida, cloves, cardamom, cinnamon and ground powder.
  • Add fried potatoes, jack fruit pieces. Mix well and fry them.
  • Add salt, turmeric, chilli powder, green chillies and amchur. Mix well and cook for 5 minutes.
  • Add 2 cups of water and close the lid. Cook for 10 - 15 minutes till pieces are tender.
  • Garnish with coriander leaves.



All purpose Barbecue sauce

Ingredients:
Cider vinegar- 50 ml
Water - 115 ml
Sugar - 2 tbsp
English mustard - 1 tbsp
Black pepper - 1/2 tsp
Salt - 1 1 /2 tsp
Paprika - 1/4 tsp
Lemon - 1 slice
Onion - 1
Butter -75 gms
Tomato or chilli sauce - 115 ml
Worcestershire sauce - 2 tbsp

Method:

  • Combine the vinegar, water, sugar, mustard, pepper, salt, paprika, lemon, onion and butter in a sauce pan.
  • Simmer for 20 minutes, stirring occasionally.
  • Remove the sauce pan from the heat, and stir in the tomato and Worcestershire sauce.
  • Remove and discard the lemon slice.
  • Use the sauce as a baste when grilling or barbecuing beef,lamb, chicken or fish.


Maida Burfi

Ingredients:
Maida - 1 1/2 cup
Palakova - 1 cup
Sugar - 1 cup
cashew nuts - 1 cup  (chopped finely)
Rose Water - 1 tbsp
Cardamom Powder - 1/4 tsp
Ghee for frying

Method:

  • Add ghee to maida and rub the flour like bread crumbs.
  • Add sufficient water to make dough.Cover with wet cloth and keep aside for 30 minutes.
  • Make small balls and roll them like puri.
  • Heat ghee, fry them till golden colour.
  • Break the puri's into tiny pieces and grind them to make fine powder. Keep aside.
  • Now in a vessel, put palakova, sugar, rose water. Cook in low flame, stirring continuously. 
  • Add cashew nuts, puri powder and cardamom powder and mix well.
  • Cook till it becomes thick then transferred to greased plate.
  • Cool and cut into pieces.


Kofta Pulao

Ingredients:

For Kofta:
Cauliflower - 300 gms
Gram Flour - 100 gms
Coriander leaves - small bunch
Green chillies - 2-3
Salt to taste
Oil for frying

For Rice:
Rice - 200 gms
Tomato - 100 gms
Onions - 2
Coriander powder - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Oil

Method:

  • Grate cauliflower. Mix all the ingredients by adding little water to make balls.
  • Deep fry the koftas till golden brown and keep aside.
  • Make onion paste and tomato paste separately.
  • Soak the rice for 30 minutes.
  • Heat the 2-3 tbsp of oil in thick bottom vessel, add onion paste and fry till brown.
  • Add tomato paste, turmeric, salt, chilli powder and coriander powder. Add little water and cook till oil floats.
  • Add rice and koftas, cook in medium flame for 5 minutes then add sufficient water and close the lid.
  • Cook till rice is done.
  • Serve hot with chutney or raita.

March 25, 2013

Lemon Pudding Cake

Ingredients:
Butter - 50 gms
Eggs - 3
Sugar - 75 gms
Milk- 225 ml
Maida - 25 gms
Grated rind of 1 lemon
Lemon Juice - 75 ml

Method:
  • Preheat the oven to 180 C. In a mixing bowl, beat the whites of the eggs until stiff.
  • In a separate bowl, cream the butter and sugar until light and fluffy.
  • Beat in the lemon rind, lemon juice and the egg yolks, one at a time, until when mixed.
  • Beat in the milk then the flour until blended.
  • Fold the beaten egg white into the lemon mixture, then pour into a greased ovenproof dish.
  • Set the dish in a large pan.
  • Pour hot water into the pan to come half way up the sides of the dish.
  • Bake for 35 minutes.
  • Serve warm or cold.


Bitter Gourd with Okra

Ingredients:
Bitter Gourd - 250 gms
Okra - 250 gms
Onions - 2 - 3
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp
Oil - 50 gms
Cumin and mustard seeds - 1/2 tsp
Curry leaves

Method:

  • Cut and boil bitter gourd in salted water till tender. Drain the water completely.
  • Wash and dry the okra with cloth.
  • Remove the both edges.Slit the okras.
  • Mix salt, 1/2 tsp of turmeric, 1 tsp of  chilli powder, garam masala and amchur.
  • Fill the masala into slit okra.
  • Heat the oil, add cumin, mustard and curry leaves. Fry till mustard crackles.
  • Add bitter gourd slices and fry in low flame till they are brown and cooked.
  • Add chopped onions and stuffed okras.
  • Cook in low flame for for few minutes till okra almost cooked.
  • Then cover the lid and cook another 10 minutes in low flame.




Bottle Gourd Kurma (Sorakaya Kurma)

Ingredients:
Bottle Gourd - 1 (small)
Ginger garlic paste - 1 tsp
Coconut & Poppy seed Paste - 1/2 cup
Coriander powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Red chilli Powder - 1 tsp
Green chillies - 2
Onion - 1
Curd - 1 tbsp
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

Method:

  • Peel and chop bottle gourd into small pieces.
  • Finely chop onions and green chillies
  • Heat oil in pressure cooker, add cumin seeds and curry leaves.
  • Add chopped onions, green chillies and ginger garlic paste. Saute for 2 minutes.
  • Add bottle gourd pieces and cook in medium flame for 5 minutes.
  • Then add salt, turmeric, chilli powder, coriander powder and coconut paste.
  • Mix well and add 1 cup of water. Close the lid and cook for 3 whistles or till gourd pieces are tender.
  • Cool and open the lid, cook till the gravy is little thick then add curd and coriander leaves.
  • Remove and serve.






March 24, 2013

Fruit Chutney

Ingredients:
Banana - 1
Apple - 1
Mango - 1
Pineapple Slices - 3
Ginger - 50 gms
Raisins - 170 gms
Sugar - 1 cup
Malt Vinegar - 175 ml
Onion - 1
Coriander seeds - 1/2 tsp
Aniseed - 1/2 tsp
Salt to taste

Method:

  • Cut all fruits and onion into small pieces. Grate the ginger.
  • Put all fruits, raisins, sugar, ginger, onion, malt vinegar in a pan and simmer for 10 - 15 minutes.
  • Coarsely ground roasted coriander and aniseeds.
  • Add this to fruit mixture along with salt.
  • Mix well and cook for 5 minutes till it becomes thick and sticky.
  • Cool and serve with bread or chapatis.

Cream of Mushroom Soup

Ingredients:
Button Mushrooms - 100 gms
Onion - 1
Potato - 1 (small)
Milk - 1 cup
Corn flour - 1 tbsp
Butter - 1 tbsp
Salt and white pepper to taste

Method:

  • Peel,chop and boil onion and potato in 2 cups of water till soft.
  • Blend in a mixie and sieve.
  • Grind 1/2 of the mushroom and finely chop the remaining.
  • Heat butter, add corn flour and cook for a minute in low flame.
  • Add milk slowly and cook till thick.
  • Add onion stock, ground and chopped mushrooms and 2 cups of water.
  • Add salt and pepper.
  • Bring it to boil and let it simmer for 5 minutes.
  • Serve with buns.

Corn Flake Biscuits

Ingredients:
Butter -240 gms
Maida- 400 gms
Eggs - 2
Sugar - 320 gms (powdered)
Corn flakes - 300 gms (crushed finely)
Vanilla essence- few drops
Baking powder -1/2 tsp

Method:

  • Sieve maida and baking powder twice. 
  • In a mixing bowl, beat butter and sugar till smooth.
  • Beat eggs and vanilla essence and stir in butter mixture.
  • Add maida and mix it to make soft dough.
  • Make balls and press them like round biscuits.
  • Roll them in crushed corn flour.
  • Arrange them in greased baking sheet.
  • Bake them in moderate oven for 1 15 minutes.


Rice Cutlets

Ingredients:
Cooked rice - 2 cups
Flour - 1/2 cup
Green peas - 1/2 cup (boiled)
Coriander leaves - 2 tbsp (chopped)
Ginger and chilli paste - 1 tbsp
Salt to taste
Oil for frying

Method:

  • Mash cooked rice and green peas slightly.
  • Now mix all the ingredients in a bowl. Wetness of rice and green peas are sufficient to bind the mixture. If need use little water.
  • Make balls and flatten them as cutlets.
  • Heat oil and fry till golden brown.
  • Serve with sauce and chutney.

March 23, 2013

Stuffed Capsicums

Ingredients:
Capsicum - 250 gms (medium)

For filling:
Moong dal - 200 gms
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Cumin powder - 1/4 tsp
Oil - 3 tbsp
Water - 2 cups
Almonds - 12 (peeled and sliced)
Coriander leaves -  chopped

Method:

To prepare filling:

  • Boil moong dal, along with salt and turmeric till it is cooked and no water is left.
  • Heat 1 tbsp of oil, add cumin and chilli powder. Add cooked dal and chopped coriander leaves.
  • Remove from fire.
  • Cut capsicums lengthwise. Scoop out the seeds.
  • Fill with dal mixture.
  • Heat the oil in pan, arrange the stuffed capsicums. Cover and cook in medium flame till the capsicums are cooked.
  • Garnish with chopped coriander leaves and almond flaked.




Mango Rabri

Ingredients:
Alphonso Mango Pulp - 1 cup
Milk - 6 cups
Sugar - 1 cup

Method:

  • Boil the milk till it acquires a granular consistency. 
  • Remove from fire, add  sugar and stir until dissolved.
  • When it is cool add mango pulp and mix well.
  • Transfer to bowl and refrigerate.
  • Serve chilled.

Chocolate Nut Bread



Ingredients:

Maida - 4 cups
Sugar - 1 cup
Baking powder - 1 tsp
Baking soda -1 tbsp
Salt - 1 tsp
Eggs - 2
Vegetable oil - 2/3 cup
Milk - 1 3/4 cups
Dark Chocolate chips - 350 gms
Walnuts - 1 cup

Method:

  • Preheat oven to 350 F. Grease two loaf pans.
  • Combine flour, baking powder, baking soda and salt in a large bowl.
  • Combine eggs, sugar, milk and vegetable oil in medium bowl.
  • Add to the flour mixture and mix gently .
  • Stir in chocolate chips and nuts.
  • Transferred to greased loaf tins.
  • Bake for 55-60 minutes or until needle inserted in center comes out clean.
  • Cool on wire racks.




 
 

March 21, 2013

Paneer in Microwave

Ingredients:
Paneer - 250 gms
Onions - 2  (sliced)
Capsicum - 1 (sliced)
Tomato puree - 1/2 cup
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala -1/2 tsp
Fresh cream - 1/2 cup
Ghee - 2 tsp

Method:

  • Heat ghee in oven proof bowl for 1 minute in high.
  • Add sliced onions and capsicum. Cook for 2 minutes.
  • Then add tomato puree, cream, salt, turmeric, chilli powder and garam masala.
  • Mix well and cook for 2 minutes.
  • Cut paneer into cubes and add to the masala. Mix well.
  • Cook again for 3 minutes.
  • Serve hot.

Carrot Kheer - 2

Ingredients:
Carrot - 250 gms
Sugar - 150 gms
Ghee - 1 tbsp
Cashew nuts - 10
Kishmish - 10
Almonds - 5
Milk - 1 litre
Wheat rawa - 1 tbsp
Rose essence - few drops

Method:

  • Peel and grate carrots.
  • Put grated carrot and 250 ml of water in vessel and bring it to boil.
  • Cook till carrot is tender and soft. Add boiled milk and cook for 5 minutes.
  • Add wheat rawa and cook another 10 minutes in low flame.
  • Add sugar and cook till it becomes little thick.
  • Lastly add fried cashew nuts, kishmish and rose essence.
  • Garnish with chopped almonds.

Boondi Curd Raita

Ingredients:
Curd - 500 gms
Boondi - 100 gms
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Salt to taste
Sugar - 1/2 tsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Beat the curd without lumps.
  • Add salt, red chilli powder, cumin powder. Mix well.
  • Take water in  a bowl, dip boondi in water, remove immediately then add to curd.
  • Garnish with coriander leaves.
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