September 12, 2014

CORN TIKKA

Ingredients:
Sweet corn - 250 gms
Potatoes - 4
Green chillies -5-6 (fienly chopped)
Carrot - 100 gms (finely chopped)
Salt to taste
Coriander powder - 2 tsp
Cumin seeds - 2 tsp
Oil

Method:

  • Boil, peel and mash potatoes.Par boil carrots and corn. Slightly mash them.
  • Mix all the ingredients together and make round tikka's.
  • Heat the oil and deep fry the tikka's till golden.
  • Serve hot with sauce or chutney.

CARROT - CAPSICUM RICE

Ingredients:
Long grain Rice - 250 gms
Carrots - 100 gms
Capsicum - 100 gms
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp
Lemon juice - 1 tbsp

For Masala Powder:
Red chillies - 8-10
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Dry coconut - 1 tbsp
Coriander seeds - 1 tbsp
Cloves - 5-6
Cinnamon - 1" stick

Method:

  • Wash and cook rice normally and keep aside.
  • Dry roast the masala ingredients and grind it to make fine powder.
  • Finely chop carrot and capsicum.
  • Heat oil in wok, add mustard and curry leaves, allow mustard to crackle.
  • Then add carrot, capsicum, turmeric and little salt. Cook till vegetables are tender.
  • Add masala powder, salt and saute for a while.
  • Add rice and mix well.
  • Remove from flame and add lemon juice. Mix well.
  • Serve hot.


September 10, 2014

BUTTERMILK BISCUITS

Ingredients:
All purpose flour - 2 cups
Sugar - 3 tbsp
Baking powder -  1 tbsp
Salt - 3/4 tsp
Cold butter - 6 tbsp
Buttermilk - 1 cup

Method:

  • Mix the dry ingredients.
  • Preheat the oven to 400 F.
  • In the medium bowl, using wooden spoon, stir together the flour, sugar, baking powder, and salt.
  • Scatter the butter over the flour mixture. Mix the mixture like coarse crumbs.
  • Add the buttermilk and stir gently with the wooden spoon until the mixture starts to clump together.
  • Sprinkle a work surface with flour. Dump the shaggy dough onto it and gently press it into a rough, thick oval.
  • Cut the round biscuits with cutter and set them on the baking sheet.
  • Put the baking sheet in the oven and bake for 15 to 18 minutes, until the biscuits are puffed and brown.
  • Transfer to cooling rack to cool for 10 minutes.

September 02, 2014

MIXED VEGETABLE BURFI

Ingredients:
Carrots - 50 gms
Beetroot - 40 gms
Bottle gourd - 40 gms
Ash gourd - 40 gms
Red pumpkin - 40 gms
Sweet potato - 40 gms
Grated coconut - 250 gms
Sugar - 300 gms
Ghee - 100 gms
Kova - 70 gms
Cashew nuts - 2 tbsp
Cardamom powder -  1/4 tsp

Method:

  • Peel and grate all the vegetables.
  • Heat half of the ghee, add grated vegetables, fry them for few minutes then cook in low flame till tender.
  • Add remaining ghee, sugar, kova. Cook in low flame, stir continuously; until it leaves the sides of the pan. Stir in cardamom powder.
  • Transfer to greased plate; decorate with cashew nuts.
  • Let it cool and cut into pieces.


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WORD HISTORY

'Jubilee' comes from a Hebrew word 'yobel', meaning a ram's horn. The ram's horn was blown to proclaim a year of ce...