Thursday, September 30, 2010

Saboodana Vadaa - Navratri Recipies

saboodana Vadaa - Navratri Recipie
Saboodana Vadaa

Ingredients :- 

  • Saboodana
  • finely crushed and roasted peanuts
  • crushed chilies
  • boiled and mashed potato
  • salt and oil. 
Method :-


Wash saboodana properly. Drain the excess water and soak it for few hours. Now add all the ingredients except oil to it. Mix it well and make a thick paste. In a frying pan, heat oil. Make small and flat balls from the saboodana paste. Fry these balls on a medium flame until their color changes to light brown and they become crisp. Drain the excess oil and serve it hot with peanut chutney or sauce. 



Saboodana Vadaa - Navratri Recipies
 

Coconut Barfi - Navratri Recipes

Coconut Barfi

Coconut Burfi
Ingredients:- 
  • Fresh grated coconut 3 cups
  • Sugar 1½ cups
  • Water 1 cup
  • Ghee ¾ cup
  • Flour (maida) 2 tbs.
  • Cardamom powder ½ tsp.
  • Saffron ½ tsp.
Method: -

Boil sugar and water in a thick pan, over moderate heat, stirring all the time, till you get a thick syrup. Add the coconut and stir till dry. In a separate pan heat, ½ cup of ghee. Add the flour and fry on a low flame till it turns light brown. Add this to the coconut mixture, along with saffron and cardamom powder. Cook on medium heat stirring all the time, till the mixture starts leaving the sides of the vessel. Now add the remaining ¼ cup of ghee, stir once and pour into a greased tray. When the mixture cools, cut into pieces. Remove and keep in an airtight container.

Coconut Burfi

 






Wednesday, July 7, 2010

Egg Recipies :- Stuffed Egg Recipies

Ingredients:-

  • 4 eggs (hard boiled)
  • 1 tbsp ghee / oil
  • 1 tbsp chopped onions
  • 3 tbsp cooked ground / minced meat
  • Salt To Taste
  • 1 green chili (chopped)
  • 1/2 tsp ginger (grated)
  • 1 tbsp tomato paste
  • 1 tbsp corn flour / corn starch
  • 1 egg (beaten)
  • 1 tbsp coriander leaves (chopped)
  • 1 lemon juice
  • breadcrumbs for coating
  • 12 pieces of liver (fried) for garnishing
  • Oil for deep-frying
Method:-

  • Heat the oil / ghee in a frying pan and fry the onions till golden.
  • Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
  • peel the shell and cut the hard boiled eggs into half lengthways.
  • Take out the yolks and add to the frying mixture.
  • Cook for another 5 minutes and remove from the heat and allow to cool.
  • Stir the corn flour into the beaten egg, making a batter.
  • Place the breadcrumbs on a flat dish.
  • Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
  • Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
  • Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
  • Remove and drain on a paper towel.
  • Serve garnished with fried liver, coriander leaves and with chutney or sauce.

Egg Recipies - Egg Fry

Ingredients:-

1) Egg 2 nos.
2) Turmeric powder 1/4 tsp

3) Chilli Powder 1/2 tsp
4) Coriander Pwder 1/4 tsp
5) Oil 2 tsp
6) salt to taste


Method:-
  1. Boil eggs until done.

  2. Pour oil into a pan and add turmeric powder, chilli powder and coriander powder along with salt on a low flame.

  3. Fry for half a minute and add the boiled eggs to this and fry for another minute.

Monday, May 24, 2010

Indian Recipies - Papri Chaat

Ingredients :-

For Puris
  •  1 1/2 cup Wheat Flour
  •  3 cups Maida
  • 1/4 cup Oil
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Heeng
  • 1 tsp Cumin seeds
  • 1 tsp Ajwain Seeds
  • 2 tbsp Vegetable Oil
  • Salt to taste
Green Chutney
  • 1/2 bunch Coriander Leaves
  • 1/2 cup Grated Coconut
  • 2-3 drops Lemon Juice
  • 1 Green Chilli
  • Salt to taste
Red Chutney
  • 4-5 Dates
  • 1 tbsp Tamarind
  • 1/4 tsp Red Chilli Powder
  • Salt to taste
Yoghurt Mix


  • 4 cups Yoghurt 
  • 4 tbsp Sugar 
  • 2-3 Curry Leaves 
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds  
  • 2 tsp Oil
  • Salt to taste

 Other

  •  2 Potatoes


Method: -
Making Puri
  •  Crush the cumin seeds and the ajwain seeds coarsely in a mixer.
  •  Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
  •  Knead a little hard dough adding water.
  •  Roll out very small even size round puris of the dough.
  •  Deep fry them in oil and keep aside.
Making Green Chutney

• Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.

Making Red Chutney

• Make the red chutney by boiling the dates and tamarind together in water till they are cooked. Then crush it in a mixer to make a fine paste. Add salt and red chilli powder to it. Keep aside.

Making the yoghurt mix

• Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
• Mix it thoroughly and keep aside.

Final steps

• Now boil the potatoes and mash them. Add salt and little chat powder to it.
• While serving, lightly crush the puris little. Put one tbsp of mashed potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney ovey it. Sprinkle little red chilli powder and chaat powder and serve!



 

Thursday, April 29, 2010

Pappad Rolls

Ingredients 

  • Kachha  Pappad 8nos
  • Half boiled Potato medium 3nos
  • French Beans 8nos
  • Shredded carrot 2tbs
  • Cauliflower 4tbs
  • Garlic 6pods
  • Ginger 1tea spoon
  • Green chillies 3nos
  • Onion medium 2nos
  • Pudina and Dhania 1tb spoon
  • Salt & pepper
  •  Oil for frying
    For batter 
  • 2tb spoon corn flour
  • 2tb spoon maida
  • 2 tb spoon flour
  • Salt and a pinch of soda
Method 
  • In a kadai pour little oil or butter. Put garlic, ginger, green chillies. Fry for 2 to 3 min. 
  • Then add onion pieces. 
  • Saute for 5 minutes (till it changes color). 
  • Add a pinch oh haldi. 
  • Then add beans, carrots cauliflower. 
  • Sprinkle little water and cook on low fire for 10 minutes.
  • Lastly add half boiled shredded potatoes. 
  • Cook till done. Let it cool. 
  • Take a polythene sheet
  • Slightly heat the pappad over gas for elasticity. 
  • Immediately Keep it over the sheet. 
  • Put vegetable stuff on one side. 
  • Then Roll it over the sheet. 
  • Seal the edges with Maida paste. 
  • Prepare all the Pappad rolls in this fashion. 
  • Dip each roll in the batter. 
  • Fry when the oil is really hot. 
  • See that the inside of the pappad is fried evenly. 
  • When crisp remove from oil. 
  • Cut each roll into 4 pieces. 
Serve with Ketchup.

Friday, April 2, 2010

मालपुआ(Malpua)

सामग्री

मालपुआ के घोल के लिये :                                         

  • 2 कप मैदा
  • 3 कप दूध
  • 2 केले (मैश किये हुये)
  • 2 टी स्पून नारियल (कद्दूकस किया हुआ)
  • 10 काजू (बारीक कटे हुये)
  • 15 किशमिश
  • 1 टी स्पून सूजी
  • 2 कप चीनी
  • 3 कप पानी
  • 4 हरी इलायची
  • 1 कप घी

विधि:
सभी सामाग्रयों को मिलाकर मालपुए का घोल तैयार कर लें। चीनी और पानी को मिलाकर चाशनी तैयार कर लें। अब एक बर्तन में घी गर्म करें और पुए तल लें। अब इन तले हुए पुए को चाशनी में एक मिनट के लिये भीगने दें, और गर्मागर्म परोसें।

Wednesday, March 31, 2010

Stuffed Potatoes Recipe

Ingredients

  • 3 boiled large potatoes
  • 1 carrot grated
  • 1 tender corncob grated
  • 1 onion, finely chopped
  • 1/2 cup cabbage finely shredded
  • 2 tsp. butter
  • 1 tsp. cheese grated
  • 2 tbsp. white sauce recipe (refer recipe in index)
  • 6 slices stuffed olive rings (optional)
  • salt to taste

Method


  • Peel potatoes is desired.
  • Cut into even halves, scoop out a portion in centre carefully.
  • Brush halves with butter, keep aside.
  • Heat remaining butter in pan, add vegetables, stirfry till tender.
  • Add scooped shreds of potatoes, salt, white sauce, and stir.
  • Stir and cook till thick.
  • Pile a portion of mixture in and over each scooped hollow of potato halves.
  • Garnish with a slice of olive and cheese as desired.
  • Bake in a preheated oven (180 deg C) for 4-5 mins or till cheese melts.
  • Serve hot with with a slice of wheat bread.

Tuesday, March 30, 2010

Microwave Cooking Tips

The basics of cooking in a microwave.

  • Cooking should be done only with the microwave safe vessels, we cannot  use steel or any other vessel.
  • Food can be cooked as well as reheated very quickly as well the 
  • reheated food will taste likely done fresh
  • We would recommend you to go through the users manual before you start  using your microwave
  • Time to reheat : For an average size meal of 1 -2 persons. Reheating  should not take more than 3 minutes. Take the food out and check on the food  every other minute. (approx)
  • To Boil milk , 250 ml it will take about 1minute 15 seconds, depending  on the microwave (approx).
  • To Make rice or briyani for about 2 cups of rice and 4 cups water it 
  • will take 15 minutes ( approx)
  • You can cook the raw vegetables before adding to curries by keeping them in a microwave safe dish and sprinkling water on top and cooking for about 3 minutes for 300 gms of vegetables
  • For making any fried dish, Mix all the masala's to the Base 
  • dish (chicken or cauliflower), then add 2 -3 tsp of oil for300 gms of chicken or  cauliflower and then spread it around a microwave safe plate greased with oil and  keep it for about 3 minutes for about 5 times. Keep checking on the food  every 3 minutes.
  • To cook an average potato will take 3 minutes
  • Always in a microwave the food cooks from the middle.
  • You can make rice , kurma's , bryani's and also cook potatoes, heat 
  • milk , water and reheat any left over s in the microwave
  • To reheat any cooked meal you can find the options on the microwave panel , you should press the kind of food and the weight it will give you correct time
  • And also you can defrost the frozen food in minutes
  • For heating or cooking if you are not sure about the time, you can set the time low and you can always open it and keep checking if the food is done.
  • You can have a healthy and easy cooked meal from a microwave cooking
  • And also all the microwave's are not the same they differ from size and voltage and also depends on the options they have on the control panel
 

Indian Cooking Tips


Tips for Cooking with Onions:-
  1. How to cut an onion without crying ? Indian food requires a lot of onions sometimes. Use sweet onions. Peeling  and  cutting under running water, chopping near a gas flame, and refrigerating onions before chopping, all methods for reducing the volatility of the sulfide that causes the irritation. 
  2. Try Cabbage instead of Onion : If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe. 
Tips for Cooking Rice :-



  1. Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes.  This will remove all the starch and help the rice to remain separate.
  2. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.
  3. Retaining the "whiteness" of white rice : While cooking rice add a few drops of  lemon juice. The  color of the grains become bright white.
  4. Reheating left-over Rice : Refrigerate leftover cooked rice in a well-sealed container. Reheat cold rice with a sprinkling of water in a microwave oven or in a covered pot over low heat.  Left over rice is great to have on hand for stirring into soups and broths and for making fried rice — it's perhaps the world's best vehicle for turning leftovers into something fresh and new.

    Wednesday, March 24, 2010

    Methi Pudina Khakra Recipe

    Ingredients

    • For Khakras:
    • 1 cup whole wheat flour
    • 1/2 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 1 tbsp kasoori methi
    • 1/2 tbsp dry pudina (mint powder)
    • 1 tbsp oil
    • Salt to taste

    Method

    • Sieve flour and salt.
    • Add all the ingredients
    • Knead a soft pliable dough.
    • Cover and keep aside for 30 minutes.
    • Divide portions into 1/3 size of pingpong balls.
    • Mould into a pattie, roll as thin as possible (wafer thin is good).
    • Use dry flour for dusting while rolling.
    • If you are not very fast, spread a clean bedsheet and put each round on it, as you roll.
    • Finish with all the dough.
    • Heat griddle and roast each round on it, lightly, on both sides.
    • Apply some ghee, rubbing two rounds against each other to coat both on one side. Pile up, and cool for 10 minutes.

    To make the khakras:


    • Put one semi roasted round on warm griddle.
    • Use a thick, kitchen towel to press.
    • On low flame, press and roast, lightly moving it on griddle in a circular motion.
    • When one side is light golden and specky, flip and repeat for other side.
    • Repeat with all rounds. Pile onto a cloth as done.
    • Cool thoroughly before storing in an airtight container.
    • Serve with any chutney or just with tea /coffee

    Friday, March 19, 2010

    Fresh Fruit Salad Recipe

    Ingredients: 

    • 3 cups Mixed Berries (blueberries, raspberries, strawberries)
    • 2 cups Seedless Grapes (red or green)
    • 2 crisp Sweet Apples
    • 3 Peaches or 6 Apricots
    • 2 Bananas (sliced thin)
    • 1 cup Freshly Squeezed Orange Juice (3 Valencia oranges)
    • Nutmeg (optional)

    How to make Fresh Fruit Salad:

    • Chop blueberries, raspberries, strawberries, grapes, apples, peaches and bananas.
    • Place them in a large bowl and mix gently.
    • Empty fresh orange juice over the fruit and stir.
    • Refrigerate until chilled.
    • Remove and serve with a dash of nutmeg.

    Wednesday, March 17, 2010

    Kuttu Aloo Ke Pakore


    Ingredients:

    ·      Kuttu Aloo Ke Pakore 1 cup kuttu ka atta
    ·      Ghee or vegetable oil for frying
    ·      1/4 cup finely cut coriander leaves
    ·      3 medium sized potatoes
    ·      1/2 tbsp black pepper powder
    ·      1/2 tsp vrat ka salt

    Method:

    ·      Boil the potatoes whole till they are half cooked.
    ·      Add salt, pepper, and the coriander leaves to the kuttu ka atta and mix well. Mix water slowly to get a smooth batter without lumps.
    ·      Keep mixing the batter till it achieves a cream like consistency.
    ·      Cover it and set it aside for about 20 minutes.
    ·      When the potatoes are cool enough, take off the peel and slice each one into diagonal slices like French fries.
    ·      Heat the ghee or oil for deep-frying in a deep pan.
    ·      Make sure the heat is moderate and not very high.
    ·      Dip each potato slice into the prepared batter till the potato slice is covered fully.
    ·      Drop the potato slices into the hot ghee or oil one at a time.
    ·      Put in as many slices as your pan will accommodate but make sure they all are float on the surface of the oil without being bunched up together.
    ·      When one side becomes golden in colour, turn and fry on other side till golden brown.
    ·      Drain on tissue paper to remove excess oil.
    ·      Serve immediately with coriander chutney.




    Singhara Burfi

    Ingredients

    • 1/2 cup Singhara Flour (water chestnut flour)
    • 2 tbsp Ghee
    • 1/2 cup Khoya
    • 3/4 cup Sugar
    • 1/2 cup Water
    • 1/2 tsp Cardamom Powder

    Method

    • Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
    • Transfer immediately to another vessel after frying.
    • Stir-fry Khoya in the pan till there are no lumps and it is of light pink color
    • Mix cardamom powder and flour to it
    • Set aside for cooling
    • Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency)
    • Remove the pan from flame
    • Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well
    • Grease a plate and transfer the mixture to it
    • Level it and let it cool
    • When cool and set, cut into pieces, using a sharp knife
    • The Burfi is ready to serve

    Tuesday, March 16, 2010

    Seyal Phulka (left over Rotis in Garlic tomato curry)


    Ingredients:        

     " 3-4 tbsp Oil
     " 6 - 7 roties
     " A bunch of Fresh Green Coriander Leaves
     " 1 inch Ginger
     " 2 tbsp Garlic (chopped)
     " 4 Green Chilies
     " 1 Onion (medium sized)
     " 2 large Tomatoes (chopped)
     " 1 tbsp Dry Coriander Powder
     " 1  inch Turmeric Powder
     " Salt to taste

    How to make Seyal Phulka:

    •        Put coriander leaves, ginger, chopped garlic, green chilies and onion in a blender and grind to a shredded form. Do not turn it to a paste.
    •        Heat oil in a kadai or a large frying pan.
    •        Add the ground wet masala, coriander powder, turmeric powder, tomatoes and salt. Mix well and cook for 15 minutes on low flame.
    •        When the oil starts separating from the masala, add the sliced pav or bread. Turn the sides of the bread to coat it with the masala properly.
    •         Lower the heat to minimum, sprinkle little water and cove the pan with the lid.
    •        When the bread turns soft, remove the pan from fire.
    •        Serve hot with papad and onion rings.

     

    Sindhi Koki


    INGREDIENTS:

    2 cups - Wheat Flour
    Oil
    Salt to taste
    2 - Onions
    4 - Green chilly
    Coriander Leaves

    METHOD:

    Finely cut the onions, green chillies and coriander leaves. In a large bowl, take the wheat flour and add the finely cut onions, green chillies and coriander leaves. Add salt according to the taste to the mixture. Add 5 tbsp of oil to it.

    Mix all the ingredients properly. Add water and knit the dough properly. Make sure that the dough is not too soft. Keep the dough aside for sometime.

    Make round and slightly thick rotis (koki) out of it. Put the roti (koki) on the pan, and cook it on a low flame. Add some oil or ghee, when you change its sides.

    Serve it with curd/ pickle/ chutney.



     


    Friday, March 12, 2010

    Toffee apples

    Ingredients

    4 ripe apples
    1egg - 1egg white - 3tbsp (45 ml) all-purposeflour - 3tbsp (45 ml) cornstarch oil for deep-frying - 1/4 cup (60 ml) vegetable oil 1/4 cup (60 ml) sugar - 1/4 cup (60 ml) honey - 2tbsp (30 ml) white sesame seeds (optional) - 1 bowl ice water

    Method :

    Peel and core apples and cut each apple in six to eight wedges. Beat egg and egg white together and fold in sifted flour and cornstarch to make a better. Heat oil for deep frying. Dip apple wedges in batter and deep-fry until golden. Remove and drain on paper towels. In a saucepan heat vegetable oil, add sugar and heat, stirring constantly, until sugar dissolves. Stir in honey. Coat apple fritters with syrup and sprinkle with sesame seeds. Serve while piping hot. Let each guest dip apple fritters into ice water. This will cause the syrup coating to harden so the fritters will be crisp and crackling on the outside.

    Saturday, March 6, 2010

    Pan-Fried Asparagus ( Low-cal snacking )

    Prep time: 7 minutes
    Cooking time: 5 minutes
    Serves: Three

    360 g asparagus
    30 g olive oil
    15 g onion,chopped
    15 g garlic
    15-18 leaves rocket lettuce
    20 ml cooking white wine or regular white wine (optional)
    30 g parmesan shavings
    15 ml balsamic reduction (made by reducing balsamic vinegar to half while stirring over low heat)

    1. Peel the asparagus and blanch in boiling water for about three to four minutes.
    2. Heat the oil and saute the onion and garlic. Add the asparagus and cook for 2 minutes.
    3. Dress the lettuce with the white wine; put six pieces of lettuce at the corner of a plate. Top with the Parmesan shavings.
    4. Drizzle balsamic reduction over. Lay six pieces of asparagus sticks over the balsamic reduction. Serve hot.

    WHAT YOU GET:

    This dish is a low-calories source of iron and potassium, antioxidants and vitamin C.

    Saturday, February 6, 2010

    List of Breakfast Recipes......

    Breakfast is considered as the most important meal os the day as it gives us the much needed energy after a night sleep. A good breakfast should give you the energy to start the day. Indian breakfast is varied and consist of steamed, roasted as well as fried foods.

    The recipes are easy to make. Most are quick recipes which will take you about 15-20 minutes to make. Even that time you can reduce by doing a little planning and preparation the day before.

    LIST OF BREAKFAST RECIPES :-

    • Poha
    • Rava Dosa
    • Pumpkin Puri
    • Palappam
    • Poori
    • Rava Upma
    • Methi Ki Puri
    • Soya Dosas
    • Masala Roti
    • Rava Pongal
    • Aloo Poha
    • Dal Puri
    • Rice Puri
    • Rice Upma
    • Raddish Onion Paratha
    • Onion and Chilli Paratha
    • Paneer Paratha
    • Gobhi Paratha
    • Methi Paratha
    • Matta Paratha
    • Mixed Vegetable Paratha
    • Masala Bread
    • Besan Ki Roti
    • Curd Rice
    • Hari Mirch Pakora
    • Moong Dal Vada
    • Missi Roti
    • Paneer Sandwich
    • Poha Roll
    • Pyaz Ki Kachori
    • Instant Dhokla
    • Sabudana Khichdi
    • Thepla
    • Vada Sambhar
    • Cucumber Sandwich
    • Besan Paratha
    • Apple Toast.......