Indian Cuisine

Barbeque's Mushroom is a very tasty evening snack. It is very easy to make and yummy to taste. All the ingredients used to make barbeque are also very common and easily obtainable.

Ingredients

Mushrooms-- 2cups
Green peas--1/2 (cup boiled)
Barbeque Sauce--1/2tsp
Butter--1 tsp (melted)
Corn flour--1 tsp
Salt and black pepper-to taste

How To Make Barbeque Mushrooms

Stuffed Mushrooms

2011-01-16T03:51:00.000-08:00

Mushrooms are loved by almost every age-group. Here is a wonderful evening snack recipe made of mushroom for your kitty party or any kind of get together. This snack tastes awesome when had with some appetizing drinks.

How To Make Stuffed Mushrooms

Christmas berry Mocha Fudge For Your Kitty Party

2010-12-04T09:27:00.001-08:00

This is a yummy and tempting desert for your kitty party and the best part is that it is very easy to make too.

How to make the Christmas berry mocha fudge

Recipes from master chef India

2010-12-01T02:17:00.000-08:00

Khiladi Sizzler recipe by Akshay Kumar

"Master chef India" presented by Amul and telecasted on the national TV channel Star Plus is a wonderful show and includes some very interesting and amazing recipes. Khiladi sizzler was one of the best recipes shown in the show.

How to make Khiladi Sizzler

Yummy Christmas Party Recipes

2010-11-30T02:01:00.000-08:00

Appetizing Cranberry Punch
Juices and soft drinks are old fashioned now, make your Christmas party or kitty party more exciting with this yummy and cool drink. The blend of three juices gives it a very unique and soothing taste.

How to make Appetizing Cranberry Punch

Yummy Christmas Party Recipes

2010-11-30T01:39:00.000-08:00

Yummy Chocolate Fruit and Nut Truffles
This yummy blend of fruits and chocolate and nuts is awesome. Try and it make your Christmas party a huge hit. This is a very easy to make recipe and also takes very less time for preparation.

How To Make Yummy Chocolate Fruit and Nut Truffles

Yummy Christmas Party Recipes

2010-11-30T01:04:00.000-08:00

Christmas berry Mocha Fudge
This is a yummylecious desert best for every party, especially for the Christmas party or kitty party with Christmas theme. The lovely blend of chocolate and coffee crates a magical taste.

How To Make Christmas berry Mocha Fudge

Delicious Kitty Snacks

2010-11-30T00:51:00.000-08:00

Pasta Primavera
This is a super delicious dish and would be loved for all pasta lovers. This is one of the best kitty party recipes. The combination of pasta and chicken broth makes it really an exclusive dish.

How To Make Pasta Primavera

Delicious Kitty Snacks

2010-11-30T00:29:00.000-08:00

Crazy Mushrooms

This is a yummy dish and best for you if you are organizing a kitty party. Fresh mushroom make the dish even better and add great flavor to the dish. It is best when served with tomato salad and creamy pasta.

How to make Crazy Mushrooms

How To Make Paneer Kalia

2010-07-28T12:03:00.000-07:00

Ingredients

250 grams Panner or cottage cheese
4 pieces of potatoes
2 medium size onions (paste and sliced)
½ table spoon turmeric powder
1 table spoon ginger paste
4 table spoon oil
4 table spoon curd + 4 Bay leaves paste
2 cups water
½ teaspoon sugar
Spice powder mixture
Salt

How To Make Paneer Kalia

MASALA VADA

2010-07-25T10:23:00.000-07:00

Ingredients -

* Toor dal 1/2cup
*Chana dal 1/2cup

* Urad Dal 1 table spoon

* Chopped Onions 1 bowl

* Red Chillies -2table spoon

*Chopped ginger -1table spoon

* Curry leaves - few

* Oil

* Salt according to taste

Method-

1) Immerse all dals for 1 hour.

2) Crush all ingredients apart from onions to a paste.
3) Add onions to the paste.

4) Heat up oil for deep frying.

5) Make vada and fry it.

6) Serve hot with chutney or ketchup.

Recipe of Hot and Sour Soup

2010-07-20T01:47:00.000-07:00

Ingredients

*Seasoning cube -1

*Garlic cloves -7

*Lemon grass -5stalks

*Chopped coriander -1/4

*Green chilies -3

*Sliced canned mushroom-3teason

*Baby corn (cut diagonally)-7

*Lemon juice -1 teaspoon

For garnishing -

Chopped onions -2table spoon

Chopped coriander-2 table spoon

Thin strips of carrot-2 table spoon

Method

*Tie the coriander and lemon grass stalk

*In a pan boil 5 cups of water and add ginger, lemon grass, seasoning cube, ginger and coriander (tied together).

*Boil for 15 minutes .

*When the aroma starts remove the bunch of garlic, ginger, lemon grass and coriander

*Add mushroom, chilies, baby corn, salt and boil for 15 minutes and cover the pan.

*Before serving add lemon juice

*Decorate the bowl with corrinder, onions and carrots

**Tip-add little salt because seasoning cube contains salt.

How To Make Honey Chilly Potato

2010-07-19T03:32:00.000-07:00

Ingredients

200 grams potato fingers (cut it long pieces)

50 mili gram honey

2 tea spoon til

5 dry chilly

1 tea spoon vinegar

50 grams cornflour

½ tea spoon chopped ginger

Salt and sugar

Method

> Mix potato with corn flour and deep fry till its colour changes into brown.

>heat the oil and add dry chilly and than ginger.

>add honey, souse and fried potatoes and stir.

>add vinegar and wait for 5- minutes and serve it decorated and spring onions.

Vegetables in Shumai Sauce

2010-07-19T03:17:00.000-07:00

Ingredients

30 grams cabbage
30 grams carrot
30 grams baby corn
30 grams broccoli
30 gram mushroom
Salt according to taste
Chilly (1 tea spoon)
Cheese (little)

Method -

Mix every thing and keep aside. Cut wanten paper round in shape. roll it with mixed vegetables .let the upper portion open .steam it in steamer for 5-10 min. now serve with sumai souse and carrot.

To make shumai sauce -

Ingredients

50 gram coriander
50 spring onions
Crushed black pepper
Dark soya (1 tea spoon)

Light soya
Salt and oil

Method -
Put oil in pan and add every ingredient. Cook it for five minutes and your sauce is ready. Now pour the sauce on the vegetables and enjoy.

TOMATO UPAMA

2010-07-09T12:56:00.001-07:00

Ingredients
 Ghee 4 tablespoons
 semolina 1 cup
 mustard 1 teaspoon
 Cumin seeds 1teaspoon
 Curry leaves 1 sprig(s)
 Ginger chopped 1 teaspoon(s)
 Green chilly 2 slit / chopped
 Onion 2 sliced finely
 Tomato1 large chopped,
 Coriander leaves 4 tablespoons
 Grated coconut if available 2 tablespoon(s)
 Hot water 2 cup(s)
 Salt to taste
 Fried cashew nuts to garnish
Method
 Heat half amount of the ghee in a pan. Cook semolina, stirring incessantly, to a golden color on medium fire for about 2 minutes. Keep aside.
 Heat the left over ghee in a pan. Put in the mustard seeds and then by the cumin seeds and fry them till they seeds seethe fully. Put the ginger, curry leaves, onions and green chilies. Stir fry on average flame for about 3 min or till the onions are translucent and soft.
 Add the chopped up tomatoes and fry on medium flame for about 3 mins or till they are cooked. Add some of the coriander leaves and fry briefly till they droop.
 Mix in the salt and semolina. Add the warm water to this and mix well. Add further hot water if the mix is dry. Cover and heat on low heat for about 3 min or till the mix is almost dry.
Decorate with fried cashew nuts, finely chopped coriander leaves grated and coconut .

Bhatura

2010-05-21T10:43:00.001-07:00

Ingridients--

· maida500 grams

· sugar 1½ tsp

· fresh yeast 20 grams

· fresh curds2 tbsp

· ghee or butter 25 grams

· salt1 tsp

· Oil for frying

Method—

1. Add the yeast and sugar in 1 teacup of warm water and mix until the yeast gets dissolves completely. Cover it and leave for 4-6 minutes till the mixture is frothy.

2. Keep this liquid along with the ghee, curds, and salt to the flour. Put some lukewarm water to make malleable dough.

3. Knead the dough for 6 to 7 minutes.

4. Keep the dough in a damp cloth for half an hour. Rub for 1 minute.

5. Divide it into 20 small parts. Roll out puris applying ghee.

6. Deep fry them in oil.

7. Ready to serve.

Aloo Puri

2010-05-21T10:32:00.003-07:00

Ingredients:

1. Maida--2 teacups

2. Potatoes--2 boiled

3. Pepper powder--2 pinches

4. Milk--½ teacups

5. Saffron--2 pinches

6. Melted-- ghee2 tbsp

7. Salt--½ tsp

8. Ghee for deep frying

Method:

1. Peel and grate the potatoes and make a fine paste.

2. Mix the flour, pepper, ghee and salt properly.

3. Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.

4. Knead and dough properly. Leave aside for 1 hour.

5. Roll into small puris and deep fry in hot ghee till they puff up.

CHOCOLATE BROWNIES

2009-12-10T00:22:00.000-08:00

Ingredients:

Maida- 1/2 cup

Cocoa - 1/2 cup

Sugar - 1 cup

Baking powder--1/2 tsp

Butter - 1/3 cup

Vanilla essence - 1 tsp

Eggs - 2

Chocolate chips - 1/3 cup

Walnuts - 1/3 cup

Method of preparation:

v Sift Maida, cocoa and baking powder together.

v Melt butter and add. Mix well.

v Lightly beat eggs and add. Mix in the vanilla essence.

v Lastly add the chocolate chips and finely chopped walnuts.

v Pour into a greased microwaveable baking tray and microwave on high for four mins.

v Can be served hot with vanilla ice cream.

APPLE CARAMEL

2009-12-09T23:30:00.000-08:00

Ingredients:

Corn flour - 1 tbs

Milk - 1 cup

Peeled & grated apple - 2 no's

Lemon juice - few drops

Eggs - 2 no's

Sugar - 2 tbs

Orange marmalade - 1 tbs

Marie biscuits - 2 no's

Shelled & Sliced Walnuts - 100 gms

Sliced Cherries - 50 gm

Cocoa powder, dissolved in a little water - 1 tbs

Method of Preparation:

Mix corn flour with milk to a smooth paste and bring to a boil. Keep aside. Add lemon juice to the apples. Stir over low heat for about 10 minutes. Keep aside.

Beat the eggs with sugar, marmalade, and Marie biscuits. Mix walnuts and cherries, reserving a little for later use. Mix the apples, egg-biscuit mixture and walnut-cherry mixture together. Divide it into two portions.

Pour one portion into a caramelized pan and steam for 10 minutes. Add cocoa mixture to the remaining portion and pour it gently over the steamed pudding. Steam for 15 minutes more or till done. Invert the dessert onto a serving dish. Decorate with the cherries and walnut kept aside. Serve chilled.

A VERY VERY HAPPY DIWALI TO ALL OF YOU

2009-10-16T05:49:00.000-07:00

BADAM KATLI

2009-10-15T05:45:00.000-07:00

Ingredients (for 35 Katlis approx)
Almonds (soaked overnight)-- 250 gm:
Sugar powdered--200 gm:
Milk Few tbsp:
Silver foil (optional)

How To Make Badam Katli

The Story of KARVA CHAUTH

2009-10-04T03:47:00.000-07:00

A long time ago, there lived a beautiful girl by the name of Veeravati. She was the only sister of her seven loving brothers, who was married to a king. On the first Karva Chauth after her marriage, she went to her parents' house. After sunrise, she observed a strict fast. However, the queen could not stand the rigors of fasting and was desperately waiting for the moon to rise. The seven brothers, who loved her dearly, were very disturbed watching the distress of their sister and decided to end her fast by deceiving her. Then the brothers reflected a mirror through Pipal tree leaves. The sister, taken it as moonrise, broke the fast and took food. However, the moment the queen ate her dinner, she received the news that her husband, the king, was seriously ill.

The queen rushed to her husband's palace and on the way, she met Lord Shiva and his consort, Goddess Parvati. Parvati informed her that the king had died because the queen had broken her fast by watching a false moon. However, when the queen asked her for forgiveness, the goddess granted her the boon that the king would be revived. Nevertheless, to achieve this, she would have to undertake the Karva Chauth fast under strict rituals, and then only her husband would come top life. Thus, by strictly following all the rituals of Karva chauth, queen Veeravati relieved her husband.

CHOORMA LADDO

2009-10-03T04:34:00.000-07:00

Ingredients:
- 1 kg Semolina (Suji)
- 1/2 kg Sugar
- 1 kg Ghee
- 1/2l Milk
- 20 gm Powdered Nutmeg,
- 50 gm nuts

- 1/2 tbsp Salt

Method:
Fry semolina in 250 gm ghee and mix it with half-liter milk. Add salt. Keep this mixture aside for 3 and half hours so that the milk is completely absorbed by the semolina. Now, shape this mixture into small balls and fry in rest of the ghee. Let this cool. Now, grind sugar to a fine powder and mix it with the above. To this add heated ghee and other ingredients and shape into laddus.

MALPUA

2009-10-03T04:14:00.000-07:00

Ingredients:
       1.1-cup milk
2.1 tsp aniseeds
3.1 tbsp poppy seeds
4.1 tsp black cardamom
5.4 tbsp flour
6.2 tbsp powdered sugar

Method:

1.       Mix the sugar and milk well and when the sugar is dissolved, add the flour and form a batter.
2.       Beat the batter until smooth and add the rest of the ingredients.
3.       Heat enough ghee for deep-frying, put two tablespoons of the batter in it, and spread it into a thin round shape.
4.       Fry until golden brown and drain the excess ghee. Serve when hot.

RABDI

2009-10-03T03:54:00.000-07:00

Rabdi

Ingredients
1/4 cup condensed milk
2 cups milk
2 bread slices
A few saffron strands
1/4 tsp cardamom powder

Method
1. Discard crusts from bread slices.
2. Grind these slices in a processor and prepare fresh breadcrumbs.
3. Boil milk in a pan.
4. Add bread crumbs condensed milk and sugar altogether.
5. Simmer on a high flame, stir continuously for about 10 minutes.
6. Remove from the fire.
7. Add saffron and cardamom powder and mix well.
8. Keep it in a refrigerator for 2-3 hours.
9. Rabdi is ready to serve.

NAVRATRE SPECIAL RECIEPES

2009-09-20T14:36:00.000-07:00

India is a land of festivals and festivals are
incomplete without mouth waterin dishes. Navratri is one of the festivals celebrated for nine days in India and as all other festivals we have some special yummy dishes for this festival too. As some people keep fast on this nine days festival, there are specific recipes which are made only with the ingredients used in the fast.In these fasts onion and garlic are strictly prohibited.And also the grains ,pulses as any other fast.Watchout the following reciepes specially for navratre.

NAVRATRE ALLU RAITA

2009-09-20T03:45:00.000-07:00

Ingredients:
*. 1 sweet potato, boiled, chopped
*. 1 tbsp. coriander finely chopped
*. 1 cucumber, chopped
*. 4-5 waterchestnuts (singhara), boiled, peeled & chopped
*. 1 cup fresh thick curds
*. 1 small green chilli finely chopped
*. 1 tbsp. whole roasted peanuts
*. 1/2 tsp. cumin seed powder
*. 1/2 tsp. cumin seeds whole
*. salt to taste
*. sugar to taste
*. 1 tsp. oil
Method:
* Beat curds in a deep salad bowl.
* Add cumin powder, salt, sugar, chilli, mix well.
* Add all prepared vegetables, peanuts, mix to blend well.
* Chill well till required.
* Heat oil in a small crucible, or tempering spoon.
* Add cumin seeds, allow to splutter.
* Pour sizzling tempering over raitha.
* Garnish with chopped coriander.

RASGULLA

2009-09-20T03:25:00.000-07:00

Ingredients:

* Milk 1 litre.
* Citric acid 1/2 tsp
* Sugar 1 tsp.
* Water 5 cup,
*Sugar 11/2 cup
* Vanilla essence (optional) 1/2 tsp.
Method

1: Boil the milk and add the citric acid to make the paneer.
2: Once the paneer separates from the whey, strain and wash it thoroughly.
3: Tie the paneer in a muslin cloth and squeeze out the excess water.
4: Now add 1 tsp. sugar to it and knead the paneer well.
5: Divide the paneer dough into small balls and keep aside.
6: Make a syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary)
7: Cover with a lid and continue to boil it for 15 minutes.
8: Remove from heat and keep to cool.

BADAM HALWA

2009-09-20T03:18:00.000-07:00

Ingredients:

* Badam 100 gms
* Sugar 4 cups
* Ghee 30 gms
* Cardamom 3, Milk 3 cups
*Saffron soak them in a lukewarm milk

Method

1: Soak the Badam for 2 hours, peel the skin off them
2: Grind them well with milk
3: Add the ground paste to a heated pan and bring them to a boil with a reduced flame
4: Keep stirring and add sugar, keep stirringthem till the halwa becomes thick, add the ghee to it and keep stirring it Then add the cardamom
5: Finally add the saffron.
6: While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.

SABUDANA KHICHDI{SAGO PULAO}

2009-09-20T03:01:00.000-07:00

Ingredients

*1 cup sabudana(sago)
*1/2 cup crushed *groundnuts(coarse)
*1/4 tsp Mustard Seeds
*1/2 tsp Sugar
*1 boiled & peeled potato
*2 Green Chillieschopped finely
*2 tsp Oil
*Few Coriander leaves
*2 tbsp grated fresh Coconut
*1 Pinch Hing (asafoetida)
*Salt to taste
*Few Curry Leaves

Method

1: Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
2: Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
3: Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
4: Add potatoes and stir well. Mix sabudana mixture and mix gently.
5: Mix the grated coconut and garnish with coriander leaves.
6: Sprinkle some lemon juice over it and serve hot.

SABUDANA KHEER{SAGO PUDDING}

2009-09-20T02:42:00.000-07:00

Ingredients:
1 cup sabudana
1 1/2 cups sugar
1 litre milk
4 cardamom pods
A pinch of saffron

Method:
Soak the sabudana in water for 15 minutes.
Boil milk with the sugar, cardamoms and add sabudana after draining out the water.
Boil until the sabudana becomes swollen and translucent by adding 1 cup of water.
Soak the saffron in 1 tbsp of cold water for 10 minutes, squeeze the color from flakes and add water to the boiling milk.
Serve it hot.

BANANA CHIPS

2009-09-20T02:01:00.000-07:00

Ingridients

1. 5-6 raw bananas
2.salt according to taste
3.1/4 tsp turmeric powder

4. oil for deep frying

Method

1.Take off and put bananas in plenty of salted iced water.

2.Slice bananas with a chip slicer into water, mix in in turmeric.

3.Keep for 10 minutes, remove out water fully.

4.Spread out on a kitchen cloth to take off moisture.

5.Heat up oil in a wok till smoky.

6.Fry banana slices in one-layer batches for a minute or two or until crisp.

7. Lift chips out with slotted spoon and remove on paper towels.

8.Sprinkle with salt before serving.

ALUU POLAO

2009-09-20T01:39:00.000-07:00

Ingredients
1.1 cup --Samwat Rice (also known as Parsai ke chaawal)
2.2 tbsp. Ghee
3.1 tsp. Cumin Seeds
4.2 Cloves
5.A tiny piece of Cinnamon
6.2 green Cardamoms
7.1 large Potato (diced in small pieces)
8.2 tsp. Rock Salt
9.1/2 tsp. Red Chili Powder
10.3 cup Water
11.Green Coriander to garnish
Method

1.Heat ghee in a pan
2.Add cumin seeds, cloves, cardamom and cinnamon to the oil
3.When they give off fragrance, add potato and rice
Stir-fry to a light brown color
4.Add rock salt, chilli powder and water
Cover the pan and let it simmer on low flame for about 15 minutes.
5.Garnish with green coriander
6.Serve hot, with cold curd.

SABUDANA VADA{SAGO CUTLET}

2009-09-20T01:28:00.000-07:00

Ingridients:-

1/4 kg Sabudana (Sago)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry

Method:-

1.Soak the sabudana in about 1/2 glass of water for an hour. Boil 4-5 potatoes, peel it and mash it.
2.Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well.
3. Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
4.Put 1/4 litre of oil in a kadai and heat the oil. When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown.
5. Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue

FRIED ARBI

2009-09-19T12:07:00.000-07:00

1.Arbi--- 1/2 kg
2.Ajwain--- 1/4 tsp
3.Green Chilies--- 2-3
4. Oil--- for frying
5.Ginger (chopped)--- 2 tbsp
6.Rock Salt to taste

7.Red Chilli Powder--- 1/4 tsp
8.Mango Powder--- A pinch
9. Coriander Powder---1/4 tsp
Method:
1.Boil the arbi and slice each into two.
2.Heat the oil and fry the arbi pieces until they turn brown.
3.Make a paste of ginger and green chilies.
4.Heat 1 tbsp of oil in a pan. Add ajwain and when it starts spluttering, add ginger-chili paste and stir fry for few minutes.
5.Now add fried arbi to the above and stir fry on sim flame. Add salt, coriander powder and mango powder to the arbi and mix well.
6.Fried Arbi is ready to serve.

POTATO-PANEER CUTLET

2009-09-19T11:48:00.000-07:00

Ingredients:

Boiled potatoes--- 500 gms
Paneer, grated---200 gms
Sendha Namak--- as per taste
Red chilli powder---1/2 tsp.
Garam masala powder---1/2 tsp.
vrat chawal flour---2 tbsp.
Oil--- for frying

Method:-

1. Peel boiled potatoes and mash finely.
2. Add grated paneer, salt, chilli powder, garam masala powder and rice flour to it and mix well.
3. Divide the mixture into equal portions and shape each portion into your desired shape.
4. Heat oil in a kadai and deep fry the cutlets till golden brown and crisp.
5. Serve hot.

KADAI PANEER

2009-09-18T14:35:00.000-07:00

Ingredients :

500 gms paneer
100 gms capiscum
2 tsp coriander seeds
5 whole red chillies
½ tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
2 tbsp chopped coriander
3 tbsp ghee
Salt to taste
6 cloves garlic mixed with water for the paste

Method :

Slice the paneer and capiscum into thin long strips.
Pound the coriander seeds and chillies together.
Heat the ghee add the garlic paste and cook on a slow flame for a few seconds.
Add the capiscum and the pounded spices and cook on a slow flame for a few seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add dry fenugreek leaves and salt and fry again for a seconds.
Finally add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot.

CHEESE PASTA

2009-08-30T01:43:00.000-07:00

Ingredients:

1. 2 cubes Cheese (grated)

2.Boiled Pasta

3.1 cup Boiled Corns

4.1 tbsp Butter

5.Salt and Pepper to taste

Method:

1. Melt 1 tbsp butter in a pan and cook the pasta for few minutes.

2. Add corns and again cook for some more time.

3. Remove from flame and add grated cheese.

4. Mix salt and pepper to taste.

5. Saute again for few seconds and then cool.

6. Cheese Pasta is ready.

PASTA FRUIT SALAD

2009-08-30T01:19:00.000-07:00

Ingredients:

1.1 Pound rotini pasta

2.1 (15 ounce) Can mandarin oranges, drained

3.1 (20 ounce) Can pineapple chunks, drained

4.1/4 Cup chopped green onions

5.1/2 Cup creamy salad dressing

Method:-

• In a large pot of salted boiling water, cook pasta, rinse under cold water and drain.

• In a salad bowl, combine the pasta, oranges, pineapple, green onions, and creamy salad dressing.

• Mix well and chill before serving.

• Pasta Fruit Salad is ready

LASAGNA

2009-08-30T01:15:00.000-07:00

Ingridients

1 medium eggplant, fresh

1 pkg. frozen spinach

1 pkg. lasagna noodles

1 pkg. (pint, sm. one) low-fat cottage cheese

1 jar Favorite meatless sauce

1 sm. pkg. Mozzarella lite cheese

Salt and pepper

Several plump tomatoes

Parsley flakes

Method

1.Defrost spinach, drain as much water out with a colander as possible.

2. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. 3.Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender.

4. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste.

5.In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved.

6.Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes.

7.Sprinkle on parsley flakes.

Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.

MOCK CHAMPAIGN

2009-07-23T10:58:00.000-07:00

How To Make Mock Champaign

"Spread the love "award

2009-07-06T07:11:00.000-07:00

Thanks dear freind JOSIE forsuch a lovely award.Iam touched to have such a sweet freind like you.I will soon pass this award to my 10 freinds ,to continue this lovely circle of freindship .
Iam passing this award of freindship to ,aswani,angga,girish,chitra,shalini,sandeep,pardhu,
kiran,sunny and dorothy.
copy and paste this award in your blog,and pass it to 10 of your freinds to contiue this lovely cirlcle of freindship.

GUJRATI KADHI

2009-07-02T08:31:00.000-07:00

Ingredients:-

1.Bengal gram flour (besan)--2 tbsp
2.Sour yoghurt-- 2 cups
3.Water--4 cups
4.Grated ginger--2 tsp
5.Green chillies--2 slit or chopped fine
6.Sugar--2 tsp or to taste
7.Mustard seed--1 tsp
8.Cumin seeds--1 tsp
9.Asafoetida--½ tsp
10.Turmeric powders--½ tsp
11. Ghee-- 2 tbsp
12.Red chillies--1 broken into pieces
13.Curry leaves (kadi patta)--4
14.Salt-- to taste
15.Finely chopped coriander leaves to garnish

1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.

2. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.

3. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.

THEPLAS

2009-07-02T08:28:00.000-07:00

Ingredients

1.Weat flour--1cup
2.Gramflour--1/4 cup
3.Red chilli powder--1 tsp
4.Turmeric powder--1/4 tsp.
5.Salt-- to taste
6.Asafoetida--4-5 pinches
7.Cumin seeds--1/2 tsp
8.Sesame seeds--1/2 tsp.
9.Oil--2 tbsp
10.Oil for shallow frying

Method

1. Mix all ingredients except oil for shallow frying.
2. Use a little water and knead a soft pliable dough .
3. Divide dough into 9-10 balls, roll each into a 5" round.
4. Sprinkle flour over chappati while rolling, for ease.
5. Place on a hot griddle, roast and drizzle oil, to shallow fry.
6. Repeat for other side. Repeat for remaining dough.
7. Serve hot with chunda (refer pickles) or other pickle or curds.
8. Equally tasty when cold too.

GROUNDNUT CHIKKI

2009-07-02T08:24:00.000-07:00

Ingredients:

1.Groundnut--500 grams
2.Brown sugar--200 grams
3.Sugar--100 grams
4.Ghee--2-3 tbsp.

Method:

1.Roast groundnut and remove its skin.
2.Take brown sugar and mix sugar in a frying pan. Add a little water and boil the mixture.
3.When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard.
4.Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container

MOHANTHAL

2009-07-02T08:23:00.000-07:00

Ingredients:

1.Ghee--1 cup
2.Bengal gram flour (besan)-- 2 cups (coarsely ground)
3.Khoya (mawa)--1 cup (grated)
4.Cardamom powder--1 tsp

For the sugar syrup:
1.Sugar -- 1 ½ cups
2Water--1 cup
3.Milk --2 tbsps
4.Pistachios and almonds-- 4 tbsps (chopped)

Method:

1. Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour.
2.Rub the ghee into the gram flour till it begins to look like breadcrumbs.
3. Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously.
4. Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.
5.Remove from fire and cool till it is warm.
6.Make the sugar syrup by adding sugar, water and milk.
7.Pour the hot sugar syrup over the gram flour mixture. Stir well.
8.Pour the mixture into a greased plate.
9.Garnish with chopped almonds and pistachios.
10.Let it set for 4-5 hours. Cut into squares and serve at room temperature
11. Add the curds and gram flour in a vessel and mix them together.
12.Add water and all the spices and mix well. Add the radish pieces.
13. For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire.
14. Add the curry leaves and the tempering to the kadhi mix.
15. Heat the mixture and stir continuously till it thickens.
16. Simmer for 10 minutes.
17.Garnish with coriander leaves and serve hot.

PATRA BHAJIA

2009-07-02T08:20:00.000-07:00

Ingredients

1.Patra leaves (colocasia leaves)--15-20 large
2.Tamarind extract (juice) --1/2 cup
3.Gramflour (besan )-- 1 cup
4.Chilli powder--3 tsp
5.Turmeric powder --1/2 tsp.
6.Asafoetida -- 3-4 pinches
7.Cumin seeds--1 tsp. crushed
8.Powdered sugar--3 tsp.
9.Oil--1 tbsp.
10.Salt-- to taste

For seasoning:

1.Oil--1 tbsp
2.Cuminseeds--1/2 tsp.
3.Mustard seeds--1/2 tsp.
4.Sesame seeds--1 tsp.
. 5.Coriander leaves--1 tsbp finely chopped
6.Coconut-- tbsp. grated fine

Method

1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning)
4. The mixture should be a thick paste.
5. Place a leaf backside up on a flat worksurface.
6. Take a little paste and apply thinly all over leaf surface.
7. Place another leaf over it. Repeat.
8. Get a set of 3-4 layered leaves, top layer being that of paste.
9. Fold in the edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with some paste.
11. Place in the perforated vessel of a double boiler or steam cooker.
12. Repeat for all the leaves and paste.
13. Steam in the cooker for 30-40 minutes till cooked.
14. Cool, and remove. Cut into 1/2" thick slices.
15. When cooled well, season as follows.
16. Heat oil, add seeds, allow to splutter.
17. Add sesame, coriander, and coconut.
18. Check and adjust, salt, chilli and sugar as desired.
19. Mix well, serve hot or cold.

CHAKLI( Spicy crunchy spirals)

2009-07-02T08:15:00.000-07:00

Ingredients

1.Rice flour-- 2 cups
2.Mungdal paste--½ cup
3.Oil-- 2 teaspoon
4.Turmeric-- ¼ teaspoon
5.Cumin seeds-- ½ teaspoon
6.Red chili powder -- 1 teaspoon
7.salt-- to taste
8.Oil-- for frying
9.Water-- as required

Method:

1.Cook the mungdal to a paste like consistency
2.In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly.
3. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
4.Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
5. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.

KHAMAN

2009-07-02T05:49:00.000-07:00

Ingredients

1.Rice--1 cup
2.Urad dal--1 cup
3.Yellow moong dal--1 cup
4.Sour buttermilk--3 cups
5.Green chillies--2 crushed fine
6.Ginger--1/4 tsp. grated fine
7.Soda bicarb--1/2 tsp.
8.Oil--2 tbsp
9.Red chilli powder--2-3 pinches
10.Coriander-- 1/2 tbsp.finely chopped
11.Salt to taste

Method

1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely dried.
2. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine in texture.
3. Store in airtight container and use as required. Will keep good upto 2 months.
4.To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
5.Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander.
6. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer.
7. Pierce knife, and check, should come out clean if done.
8.Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
9. Cut into squares or diamonds and serve hot with coconut chutney.

PANI PURI

2009-06-19T01:26:00.000-07:00

Ingridients:-

To make puri:

1.Semolina (Rava / Suji)-- 1 cup
2.Fine Wheat Flour (Maida)-- 3 tblsp
3.Baking Soda--1/4 tsp
4.Oil to deep fry

To make pani:

1.Tamarind (Imli) Pulp cup-- 1/2
2.Watercups-- 2
3.Roasted Cumin Seed (Jeera) Powder--2 tblsp
4.Un-roasted Cumin Seed (Jeera) --2 tblsp
5.Coriander Leaves
6.Green Chilly (Hari Mirch)--3
7. Mint Leaves (Pudina Leaves) Chutney--2 tblsp
Black Salt (kala namak) -- 1tblsp
Jaggary (Gur)--2 tblsp

How to make pani puri:

To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.
To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

BAASUNDI

2009-06-19T01:19:00.001-07:00

Ingridients

1.Milk---1 1/2 litre
2.Saffron--- few strands
3.Almonds---1/2 cup
4.Pistachios---8-10
5.Sugar---3/4 cup
6.Sunflower seeds (chironji)---2 tblsp

Method

1. Soak almonds in warm water to blanch.
2.Take off the skin.
3.Reserve a few for garnishing and make a paste of the rest.
4.Slice almonds reserved for decorate and pistachio nuts.
5.Wash and strain chironji.
6.Bring milk to a boil, stirring continuously.
7.Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.
8.Stir in almond paste dissolved in half a cup of water or milk and mix well.
9.Mix in sugar and saffron and stir fry till sugar gets fully dissolved.
10. Chill and serve decorated with pista, chironji and almonds.

SHRIKHAND

2009-06-19T01:16:00.000-07:00

Ingridients

1.Thick curd---1 kg
2.Powdered sugar---3/4 cup
3.Saffrona ---few strands
4.Warm milk---1 tbsp
5.Cardamom powder (elaichi)---2 tbsp
6.Pistachios and Almonds--for the garnish

Method

1.Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
2.Rub the saffron into the warm milk until it dissolves.
3.Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
4.Place in the refrigerator.
5.Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.

2009-06-19T01:12:00.000-07:00

Ingridients:-

1. Red chilli powder--2 tsp
2. Cumin powder--2 tsp
3. Salt --25 gms
4. Mangoes (raw and deseeded)--1 kg
5. Turmeric powder--2 tsp
6. Sugar--600 gms

Method

1. Take off and grate the mangoes.
2.Combine the grated mangos with rest of the ingredients evenly.
3.Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
4.Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
5.This pickle lasts for a very long time.

MAKAI KA BHARTA

2009-06-19T01:01:00.000-07:00

Ingridients

1.Coriander powder--1 tsp
2.Turmeric powder--1 tsp
3.Fresh corns--1 kg
4.Red chilli powder--1 tsp
5.Oil--2 tblsp
6.Medium tomatoes--3
7.Garam masala powder--1/2 tsp
8.Medium onions--3
9.Cumin seeds--1/2 tsp
10.Green chillies--6 - 7
salt to taste
coriander leaves cut for garnish

Method

1. Boil the whole corn, take off the niblets and grind it coarsely in a blender.
2.Take off and finely cut the onions.
3.Wash and cut the tomatoes.
4.Wash and cut the green chillies.
5.Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
6.Mix in cut onions and stir fry till light brown.
7.Mix in cut green chillies and stir fry for 1/2 minute.
8.Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
9.Stir fry for few seconds and mix in cut tomatoes.
10.When tomatoes are cooked mix in corn, salt and little water.
11.Stir fry for another 5-10 minutes.
12. Serve hot decorated with cut coriander.

UNDHIYU

2009-06-19T00:38:00.001-07:00

Ingridients

1.Garlic-- 6 - 8 cloves
2.Baby brinjals--3 - 4
3.Potatoes small--6
4.Turmeric powder--1 tsp
5.Oil--5 tblsp
6.Yam (kand)--100 gms
7.Broad beans (sem fali)--25 - 30
8.Green chillies--4
9.Coconut scraped--2 tblsp
10.Asafoetidaa-- pinch
11.Bananas--2 raw
12.Coriander leaves--1 cup
13.Ginger--2 inch
14.Mustard--1 tsp

Method

1. Wash, take off and dice potatoes, yam and raw bananas.
2. Wash brinjals and slit them into four without cutting the stem.
3. Make a paste of garlic, green chillies and ginger and mix cut coriander.
4.Mix all the muthiya ingredients except oil and prepare a firm dough. 5.Divide into small portions and shape each into one-inch long half-inch thick rolls.
6.Deep fry in hot oil, remove and keep aside.
7.String beans and cut into one-inch long pieces.
8.Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
9.When mustard seeds crackle mix in ground masala and broad beans. 10.Put the rest of the vegetables in layers one on top of the other. 11.Sprinkle salt and turmeric powder.
12.Stir fry for five minutes on high flame heat.
13.Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
14Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
15. Shake the vegetables occasionally but do not use a spoon to stir. 16.Serve hot decorated with scraped coconut.

PALAK KOFTA

2009-06-19T00:28:00.000-07:00

Ingredients

1.Potatoes, boiled & mashed-- 1 cup
2.Spinach paste--1 cup
3.Green peas, boiled & mashed--1/2 cup
4.Green chili paste--1 tbsp
5.Lemon juice--2 tbsp
6.Oil--1 tbsp
7.Cashew nuts--10
8.Semolina (sooji)-- 1/4 cup
9.Oil for shallow frying
10.Salt to taste
Method

1. Heat oil in a pan, add spinach paste and saute till cooked and dry. 2.Add mashed potatoes, mashed green peas, green chili paste, salt, and lemon juice.
3. Mix well and remove from the heat. Cool and make 10 equal parts.
4. Flatten each ball, put 1 cashew nut in the middle and make a flat ball.
5.Roll in the semolina and shallow fry in oil until golden brown.

KASHMIRI DUM ALUU

2009-06-18T12:58:00.000-07:00

Ingredients

1.Small potatoes--500gms
2.Yogurt--1 1/2 cup
3.Gram flour (besan)-- 1/2 tbsp
4.Chili powder--1 1/2 tsp
5.Green cardamoms-- 4
6.Dry ginger powder-- 1/2 tsp
7.Fennel seed powder--3/4 tsp
8.Cloves--
9.Cinnamon sticks--2
10.Oil for frying

Method

1. Grind together the cardamoms, cloves and cinnamon sticks.
2. Put aside until for further use Boil potatoes until half cooked. Peel while still warm.
3. Pierce each potato 2-3 times with thin wooden toothpick.
4. Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.
5.To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth.
6. Reheat 4 tbsp of the same oil in another pan.
7. Add red chilies, cardamoms and fry for a minute. Remove from the flame, allow to cool and then pour into the yogurt, stirring continuously. Return to the flame and bring to a boil.
8. Now add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala.
9. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot with plain rice or pulao rice.

MUGHLAI ALUU

2009-06-18T12:35:00.000-07:00

Ingredients

1.Potatoes-- 12 small peeled
2.Yogurt--2/3 cup
3.Ghee--1/4 cup
4.Onions -- 2 Grated
5.Coriander powder--1 tsp.
6.Cumin powder--1 tsp.
7.Chili powder--1 tsp.
8.Turmeric powder--1/4 tsp
9. Water---1 2/3 cup
10.Peas---1/2 cup
11.Cream--2tbsp
12.Sugar--1/2 tsp
13.Salt--- according to taste
To be grounded to paste :
1. Cloves--4
2.Poppy seeds--2 tsp
3.Green cardamoms-- 2
4.Green chilies--2
5.Ginger paste --1 tsp.
6.Garlic--- 3 cloves

Method

1.Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes.
2. Drain the potatoes, then mix them with the Curd/Yogurt, grounded paste and salt. Allow to stand for 1 hour.
3. Melt the Ghee(clarified butter) in a pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.
4. Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.
5.Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot.

DAAL DHOKLI

2009-06-14T10:32:00.000-07:00

Ingridients:--

1.Tuver daal--250 grams
2.Wheat flour--200 grams
3.Green chilies--3
4.Green chili paste--3 tbsp
5.Groundnut--50 grams
6.Cashewnut--25 grams
7.Turmeric powder--1 tbsp
8.Mustard seeds--1 tbsp,
9.Cloves--3-4
10.Cinnamon--2,
11. tomatoes--2
12.Tamarind --100 grams
13.Brown sugar--1 tbsp
14.Salt To Taste,
15.Garam masala--1 tbsp
16. Ajama--1 tsp
17.Oil--4-5tbsp
18.Red chili powder--2 tbsp
19.Asafotida-a pinch
20.Clantro leaves--1/2 cup
21. Ghee--3-4 tbsp

Method:--
1. Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
2. Wash tuver dal and pressure cook it for three whistles.
3. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
4. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
5. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
6. Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
7. Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

FRUIT PUNCH

2009-05-31T11:00:00.000-07:00

How To Make Fruit Punch

MANGO JULIUS

2009-05-31T10:59:00.000-07:00

How To Make Mango Juius

DRY FRUIT SHAKE

2009-05-31T10:55:00.000-07:00

How To Make Dry Fruit Shake

CARDINAL PUNCH

2009-05-31T10:50:00.000-07:00

Ingredients:
Cranberry juice-- 2 oz
Ginger ale--- 2 oz
Lemon juice--- 1/2 oz
Orange juice---1 oz
Lemon and orange slices for garnish
Method:-
Pour the juices into a mocktail glass half filled with ice cubes.
Top with the ginger ale.
Garnish with orange and lemon slices.

APPLE CIDER FLOATS

2009-05-31T10:41:00.000-07:00

Ingridients:-
1.Vanilla ice cream--- 4 (1/4 cup) scoops
2.Fresh apple cider--- 2 cups

Method:-
1.Place two scoops of ice cream into each glass.
2. Pour 1 cup of apple cider into each glass, and serve.

PINEAPPLE DELIGHT

2009-05-31T10:34:00.000-07:00

Ingridients:-
1. Pineapple-- 1 cup chopped
2. Tender water-- 1 Cup
3.Gratings of the coconut--optional
4.Sugar-- to taste
5.Sprig of mint leaves to
6.Vanilla ice-cream-1 scoop
Method.:-
1.Blend the tender water and the pineapple.
2. Add sugar to the blended cocktail,add 1 1/2 or acc to ur taste.
3. Pour the drink on a goblet and serve with a scoop of vinalla icecream and mint leaves.

You can also add ginger to the tender water and pineapple + ice cubes (2-3) and blender it and then serve with mint leaves.

CHILDREN'S MOCKTAIL

2009-05-31T10:33:00.000-07:00

Ingridients:-

1.Orange juice 1.1/2 cup
2.Lemon-lime flavored carbonated beverage 2.1/2 cup
3.Grenadine syrup 3.1 tablespoon
4.Cherry 4.1 maraschino
Method
1.In a tall glass, combine orange juice and lemon-lime soda.
2. Pour grenadine in and let it sink to the bottom.
3.Garnish with a maraschino cherry and a straw for stirring

STRAWBERRY CHAMPAIGN PUNCH

2009-05-31T10:21:00.000-07:00

INGREDIENTS
1.champagne --- (750 milliliter) bottle
2. ginger ale---1 (2 liter) bottle chilled
3.frozen strawberries---2 (10 ounce) packages, partially thawed
Method
1.In a large punch bowl, combine champagne, ginger ale and strawberries.
2. Gently stir and serve.

MUSSHROOM MUTTER

2009-05-30T10:18:00.000-07:00

Ingredients
1.Boiled green peas--1 cup
2.Fresh mushrooms-- 200 GMS
3.Onion--1 chopped
4.Tomato-- 1chopped
5.Garam masala --1/2 tsp.
6.Fresh curds--1 cup
7.Oil--4 tbsp
8.Salt according to taste
9.Ginger-garlic paste
10.Garlic clove--1/2 tsp. ginger
11.Cashewnut paste--2 tbsp.
12.Poppy seeds--2 tsp.
13Cashewnuts--optional
Mehod
1.Heat the oil in a pan and fry the onion until golden.
2.Add the ginger-garlic paste and tomato and cook until soft.
3.Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4.Add the peas, mushrooms ,curd, salt, spices and cook for another 3 minutes. Serve hot

COFFEE PUDDING

2009-05-18T12:24:00.000-07:00

Ingridients-
1.Milk----4 bowls
2.Custard powder---2 tbsp
3.Sugar--- 4tbsp
4.Bread----6 slices
5.Coffee powder--- 2 tbsp
6.Chocolate curls to garnish

How To Make Coffee Pudding

VODKA WITH LEMON JUICE

2009-05-17T10:39:00.000-07:00

Ingredients:
Vodka-- 1 1/2 oz
Bacardi apple rum 3/4 oz
Lemon juice 1/4 oz
Green apple wedge or lemon wedge for garnish
Method:-
1.Pour the ingredients into a cocktail shaker with ice cubes.
2.shake well.
3.Wet the rim of a chilled cocktail glass with the lemon wedge. 4.Pour the contents of the shaker into the glass.
5.Garnish with a wedge of green apple or lemon.

SHAHI PANEER

2009-05-09T12:34:00.000-07:00

Ingridients:-
1. Paneer (cottage cheese)--- 250 gm
2. Beaten curd--- 1/4 cup
3.Milk--- 1/2 cup
4.Tomatoes (chopped fine)---1 1/2 cup
5.Onion (chopped into strips)--- 1/2 cup
6.Ginger chopped fine--- 1/2" piece
7.Green chillies chopped fine---2-3
8.Cardamoms (crushed)--- 2-3
9.Garam masala--- 1/2 tsp
10Red chilli powder--- 1/2 tsp
11.Tomato sauce--- 2 tsp
12.Ghee or butter---3 tsp
13.Salt--- to taste
For Garnish
Grated paneer--- 2 tsph

Chopped coriander--2 tsp

Fresh cream----1 tsp
Method :-
1.Chop paneer into 2" fingers.
2.Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes.
3.Add tomatoes and cook for 7-8 minutes, covered.
4.Add curd and cook for 5 minutes.
5.Add 1/2 cup water and cool.
6.Blend in a mixer till smooth.
7.Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
8.Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
9.Garnish with chopped coriander and grated paneer.

BESAN KI SABZI (GATTEY)

2009-05-09T12:22:00.000-07:00

Ingridients:-
1.Besan (Gram flour)--- 100 gm
2. Tomatoes---3 medium size (finely chopped)
3.Onion---2 medium size (finely chopped)
4.Green chilies---4 : (finely chopped)
5.Ginger and garlic paste ---1 tbsp
6.Turmeric powder--- ½ tbsp
7.Mustard paste--- ½ tbsp
8.Red chili powder--- ¼ tbsp
9.Coriander powder--- ¼ tbsp
10.Asafoetida--- A pinch
11.Cumin seed ---1 tbsp

12.Carom (Ajwain) seed--- ½ tbsp
13.Gram masala--- ¼ tbsp:
14.Oil
15.Salt--- to taste
16.Water
Method
1.Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
2.Add water into besan to make dough.
3.Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
4.Put it into boiling water and boil for 10 minutes.
5.Take out the water and cut the besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
6.Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
7.Add ginger garlic paste and mustard paste heat for 1 minute.
8.Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for 2 minutes.
9.Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.
Now gravy is ready.
10.Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
11.Serve hot with steamed rice or plain paratha.

MIRCH KA SALAN

2009-05-09T12:08:00.000-07:00

Ingredients
1.Big long green salad chilies/hot peppers--- 250 GMS. (boiled in salted water till color changes and drained)
2.Onion---1 finely sliced
3.Dry coconut---1 tbspDesiccated .
4.Peanuts---1 tbsp. roasted.
5.Chironji---1 tsp
6.Seasame seeds---1 1/2 tsp.
7.Corriander powder---1 tsp.
8.Cumin Seeds--- 1 tsp.
9.Ginger-garlic paste--- 2 tsp..
10. Chili powder--- 1/2 tsp.
11.Turmeric powder--- 1/4 tsp.
12.Tamarind pulp---1 cup
13. Oil---3 tbsps.
14.Salt--- according to taste
Method
1.Grind together desiccated coconut, Chironji (Onion/ nigella seeds), sesame seeds, roasted peanuts, red chili, turmeric powder, coriander powder to make a fine paste.
2.Heat oil in a pan & add the cumin seeds and the ginger-garlic paste, stir for 2-3 minutes and now add the grinded masala paste and ensure that the paste does not stick to the pan.
3.Fry the salan paste for 20 minutes, keep stirring it. Pour couple of tablespoons of water at regular intervals.
4.Now add the tamarind pulp and 2 tbsp. of water. Stir for 5 minutes until the gravy is thick and ensure that it does not stick to the pan.
5.Add the drained chilies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

MALAI KOFTA

2009-05-09T11:57:00.000-07:00

Ingredients For the Kofta: 1. Potatoes--- 300 GMS.
2. Paneer,---2 tbsp,crumbled
3. Khoya ---- 4.Thick cream---- 2 tbsp.
5. Cashewnuts --- 4-5 chopped
6..Raisins---1 tbsp.
7.Green chilies---2-3 finely chopped
8.Sugar--- 1/4 tsp
9.Coriander powder--- 1 tsp.
10.Cumin powder---1 tsp.
11.Red-chili powder --- 1 tsp.
12.Cardamom powder--1/2 tsp
13.Salt--- according to taste
14.Cooking oil or ghee---3 tbsp. (clarified butter)
15.Oil for frying the koftas
For the gravy:
1.Onions--- 2 medium chopped
2.Garlic pods--- 3 ,crushed.
3. Ginger---1 tsp,crushed
4..Tomatoes3 large ,pureed
5.Red-chili powder---1 tsp..
6.Garam masala powder---1/2 tsp
7.Coriander powder---1/2 tsp.
8.Cumin powder--- 1/2 tsp.
9.Powdered poppy seeds--- 2 tsp.
10.Grounded peanuts/cashewnut---1 tbsp.
Method
1.Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside.
2.Mix all the other ingredients for the kofta into a paste.
3. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
4.Seal the edges and shape into koftas. Deep fry each kofta till golden brown. Drain and keep aside.
5.Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp. of oil till brown and the oil begins to separate.
6.Add the pureed tomatoes, grounded peanuts and the masala powders.
7.When the gravy will begin to thicken, add some malai (cream) to thicken it some more. Mix in some water if necessary.
8.When the gravy comes to a boil, add the koftas.
9.Heat through and serve.

CHEESY PALAK

2009-05-09T11:32:00.000-07:00

Ingredients 1. Spinach---1 bunch
2 Mixed Vegetables---500 GMS
3. Onions--- 2 medium size chopped
4. Garlic --- 2 cloves
5 .Tomato puree--- 150 GMS
6. Cheese---200 GMS
7. Vegetables oil2 tsp.
8. Ginger---1 tsp.chopped
9 Capsicum---1 chopped
10. Raisins and Cashew nuts
Method
1.Chop the spinach and put in the pressure cooker for one whistle.
2.Take a pan, warm the oil and add raisins, cashew nuts, garlic, pepper, ginger, onions into the pan.
3.Cook the mixture until onions become brown.
4.Now add cheese, spinach, mixed vegetables and salt into the pan and cover it. Let it cook .
5.Now add spices (coriander powder, turmeric powder, and chili powder, Garam Masala) and mix it well.
6.Add tomato puree and cook until it cooks and becomes dry.

HUNG CURD DIP

2009-05-06T12:52:00.000-07:00

Ingridients:-
1.Curd ---1 bowl
2.Onion--1 mediu
3.Capsicum---1 finely choppeed
4.Green chillies---1-2
5.Garlic---4-5 pods
6.Lemon juice---1 tbsp
7.Salt and pepper--- to taste
Method:-
1.Hang curd in muslin cloth till water drains off.
2.Grate/gring garlic and add it to the curd in a big bowl and mix well.
3.Add chopped onions,capsicum,green chillies,salt ans pepper to the curd and mix.
4.Sprinkle the lemon juice and mix.
Serve with wafers ,pita bread,salad sticks.

PALAK RAITA(SPINACH RAITA)

2009-05-06T12:01:00.000-07:00

Ingredients:

1.Spinach--- 1 large bunch

2.Ghee or oil---2 teaspoons

3.Black mustard seeds--- 1 teaspoon

4.Cumin seeds---l teaspoon

5.Ground cumin---1 teaspoon

6.Fenugreek seeds--- 1/2 teaspoon

7.Chili powder (optional)--- 1/8 teaspoon

8.Salt and black pepper--- to taste

9.Yogurt---2 cups
Method:

1. Wash spinach thoroughly in several changes of water.

2.Remove any tough stems and put the leaves into a saucepan with very little water.

3.Cover and steam over low heat until spinach is tender. Drain and chop finely.4.In a small pan heat ghee or oil and fry the mustard seeds until they start to pop

5.Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn.

6.Remove from heat, stir in chili powder, if used, and salt and allow to cool.
7.Mix in the yogurt, then stir this mixture into the spinach.
8.Serve cold or at room temperature as a side dish with rice and curry. or with one of the Indian breads.

KELA RAITA

2009-05-06T11:54:00.000-07:00

Ingredients:

1.Ripe bananas---4 large

2.Lemon juice---2 tsp

3.Cumin seeds--- 1 teaspoon

4.Yogurt---1 cup

5.Freshly grated or desiccated coconut ---3 tablespoons

6. Salt---1/2 teaspoon

7.Sugar--- 2 teaspoons

Method:

1.Slice the bananas and sprinkle with lemon juice.

2. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
3. Combine the yogurt with all the ingredients except the banana.
4. If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry.
5. Fold banana into yogurt mixture. Chill and serve.

POTATO RAITA

2009-05-06T11:47:00.000-07:00

Ingredients
1.Curd (Yogurt)---2 Cups
2.Boiled Potatoes---2-3
3. Roasted cumin powder---1/2 tsp.
4.Rock salt--- according to taste
5.Red chili powder ---according to taste
6.Coriander leaves---Finely chopped
7.Green chilies chopped--- (optional)1-2
Advice
If you want richer taste fry potatoes in oil till golden brown.
Method
1.Cut boiled potatoes into small pieces. Beat curd with water until smooth.

2.Add salt, chili powder, green chilies, rock salt, asafetida and cumin powder and mix well.

3.Now add potatoes. Garnish with coriander.

FRUIT DELIGHT

2009-05-06T11:41:00.000-07:00

Ingredients
1.Curd (yogurt)2 cups
2.Bananas3
3.Pineapple1 small
4.Apples2
5.Ripe Mango1
6.Pomegranate seeds1 cup
7.coriander leavesChopped
8.Sugar, Salt & black pepper according to taste
Method
1.Stir the curd with hand mixer properly and mix salt, sugar, and curd is thick add little milk or water.

2.Cut all fruits in small cubes and add to the curd.

3.Garnish with chopped coriander and pomegranate.

GAJAR KA HALWA

2009-05-02T12:19:00.000-07:00

Ingredients:-
1.Carrots--6 grated finely
2.Milk--3 cups
3.Sugar--1 cup
4.Mawa---(powdered milk)1/2 cup
5.Khoya--- 3 tsp(ricotta cheese)
6.Almonds--- chopped1/8 cup
7.Cardamoms--5 skinned and crushed fine
8.Pistachios--2-3 powdered
9.Ghee---1/4 cup(clarified butter)
10.Raisins--1 tsp (Optional)
Method:-
1.Cook the carrots in the milk in an open pan(low flame),
with constant stirring.
2.You can also put the carrots and the milk in a microwaveable
3.dish and cook it in the microwave on high heat for about
20 minutes.
4.When the carrots are done, take them out and drain any excess milk.
5.Add the milk powder(mava), the ricotta cheese and the sugar
to the carrots.
6.Heat the ghee in a frying pan, add the carrot paste and
keep on high flame until the carrot paste loses the milky
texture and becomes golden brown and the sugar is
tatally dissolved.
7.Add the raisins, cardamoms, powdered pistas and the almonds.
8.Heat through and serve either hot or cold with cream
on the side.

KALAA KAND(CARDAMOM FUDGE)

2009-05-02T11:58:00.000-07:00

A low fat .quickly made sweet that you can serve after dinner.
Ingridients:-
1.Thick curd --1 1/2 cup
2.Fresh cottage cheese---1 1/2 cup(paneer)
3.Sugar---7-8 tbsp
4.Cardomoms --2(skinned and pounded)
5.Nuts--1 tbsp(chopped)
Method-
1.Hang the curd into muslin cloth or put it into a fine-mesh strainer for 2 hours or till all the whey has dripped out.
2.Put the drained curds into a blender with paneer and sugar.
3.Blend smooth and pour into a greased shallow pan.
4.Sprinkle over the cardmom and nuts.
5.Keep it on the gas with a medium flame for some 6-7 minutes and stir after each two minutes.
6.Stand for 3-4 minutes .Cool and cut into squares.
Serves--6

KULFI

2009-05-02T11:41:00.000-07:00

Another lovely summer desert that you can cook under 20-25 minutes.
Ingridients:-
1.Milk---4 cups
2. Seeds of cardomom (pounded)
3.Cornn flour--2 tbsp (mixed to a pste with 2 teaspoon of water)
4.Almonds--15 (blanched and chopped)
5.Kesar pista essence--a few drops
Method:-
1.Bring the milk to boil on the fire along with the cardomom seeds.
2.Then simmer the flame and continue to cook till it thickens ,for some 20 minutesstirring occassionay.
3.Add sugar,flour and almonds.
4.Switch off the flame and alow it to cool.
5.Stir with the essence and pour into kufi moulds and freeze.

PHIRNI

2009-05-02T11:14:00.000-07:00

A desert that is amazingly easy to make .In under time of 10 minutes you can serve up creamy ,perectly coocked ,profession looking and tasting.If possible set in the traditional mud kullhars
Ingridients:-
1.Milk--4 cups
2.Saffron-a few strands
3.Sugar --5-6 tbsp
4.Rice --3 1/2 tbsp (soaked)
5.Raisins --a handfull
6.Almonds--12-15(blanched)
7.Rose-kesar assence --a few drops.
Method:-
1.Bring the milk to boil along with saffron ans sugar on the fire.
2.churn the soaked rice and add it to the boiling milk.
3.Simmer down the flame and add rest of the ingridients to it.
4.Allow it to cook til it thickens.
5.Serve it chilled garnisged with the remaining nuts and raisins.
Serving -4-6

KHEER

2009-05-02T10:27:00.000-07:00

Ingridients:-
1.Milk--7 cups((full cream)
2.Rice-1/2 cup (picked ,washed and soaked)
3.Green cardmoms--4-5
4.Almonds---20(blanched)
5.Raisins--a handfull
6.Sugar--5-6 tbsp
Method:-
1.Bring the milk ,cardmoms and rice to boil on fire.
2.Simmer the flame and add sugar ,almonds,raisins,and continue to cook till it becomes a bit thick.
3.Allow it to cool ,and then refrigerate it.
READY TO EAT.
In summers serve chilled and in winters serve hot.

TRIFFLE PUDDING

2009-05-02T10:24:00.000-07:00

INGRIDIENTS:-

1.Milk--------- 3 bowls

2.Custard powder- 1 1/2 tbsp

3.Sugar---------- 2 ybsp

4.Sponge cake---- 1 small

5.Strawberry jelly-1 packet

6.Chopped mixed seasonal fruit

METHOD-
1.Prepare jelly as per instructions on the pack and set in refrigerator in a clean bowl

2.To custard powder add little cold milk and make a smooth paste.

3.Heat rest of the milk in a thick bottamed pan.

4.When the milk comes to boil,add custard paste to the milk stirring constantly.
5.Cook till it thickens to coat a spoon.
6.Add sugar,stir and remove from heat.Keep it to cool.
7.Cut the sponge cake into small pieces and place them in the bottam of a flat surface bowl
8.Chop the set jelly and pour on top of fruit.Keep a few pieces of jelly aside for garnishing.
9.Pour custard on the top.
10.Garnish with fruit and jelly pieces.
PER SERVING
Energy:-300 kcals
Protein:-7.5 g
Rich in antioxidants,calcium,vitamin c.

TAPIOCA PUDDING

2009-05-02T09:13:00.000-07:00

Ingridients:-
1.Quick-cooking tapioca--3 tbsp.
.2.Sugar--1/3 cup
3.Egg whites,-- 2 lightly2 beaten
4.Skim milk--2 3/4 cup.
.5.Vanilla extract--3/4 tsp
6.Ground nutmeg--a Pinch
Method:-
1.In a saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes.
2.Bring mixture just to a boil over medium heat, stirring constantly. 3.Remove from heat and stir in vanilla and nutmeg.
4.Cover with plastic wrap and let stand at room temperature 20 minutes.
5.Stir and pour into individual serving dishes.
6.Garnish with 1 tablespoon slivered almonds per serving.
7 Serve warm or chilled.

GARNISH 1/4 c. slivered almonds, toasted

KHUMBI PULAV

2009-05-01T07:09:00.000-07:00

A delicate delicious combination of rice with fresh green onions and mushrooms.Serve with a fresh salad,some chutneys and if you are feeling indulgent try with some tandoori allu.
Ingridients:-
1.Rice-2 cups(picked ,washed ,souked)
2.Oil--2 tbsp
3.Green onions--5(chopped)
4.Garlic--4 cloves(crushed)
5.Mushrooms--200 gms(washed and sliced lenght wise)
6.Salt--to taste
7.Peppercorns--to taste
8.Milk-1/2 cup
Method:-
1.Heat oil in a heavy bottemmed pan for two minutes,add onions and garlic and conitue to cook for 4 minutes.
2.Add mushrooms,stir and cook covered at simmer gas flame for 4 minutes.
3.Add salt.pepper,milk,and rice with the water in which it has been soaking.Cook uncovered for 5 -6 minnutes on high flame.
4.Simmer the falme and allow it to cook for 5 more minutes.
5.Stand for 5 minutes before serving.
SERVING -4
2.

BHUTTE -MIRCH WAALE CHAWAL

2009-05-01T06:25:00.000-07:00

A monsoon treat, when the corn is fresh,and the capsicum firm and appetising,this is an unusual blend of flavours.
Ingridients:-
1.Corn---2 ears(dehusked and washed)
2.Rice --2 cups (picked ,washed and soaked)
3.Oil-----3 tbsp
4.Black Cardomom--1
5.Cumin seeds --1 tsp
6.Onions----3 (sliced)
7.Ginger-garlic paste--1 1/2 tsp.
8.Capsicum--2(ribbed and sliced)
9.Salt----to taste
10.Green chhillies --to taste
Method:
1.Boil the corn in a pressure coocker the time depend on the quality of the corns.
2.Remove the kernels from the ears(daane).
3.In a heavy bottemed pan heat oil,add cumin and cardomom .
4.After a minute add onions and ginger garlic paste and stir it for 4 minutes.
5.Add capsicum ,salt,chillies and corn kernels to the pan.
6.Add 4 cups of water and add rice in it.Cook covered for 5 minutes on a high flame .
7.Simmer the flame of gas and then cook it for 5 more minutes. 8.Stand for 5 minutes,then garnish it with the sliced capsicum and chopped coriander leaves.
READY TO EAT.
Servings --4

CHOLEY -BHATUREY

2009-05-01T05:43:00.000-07:00

Bhature

Ingridients:-
1.All purpose flour (Maida) --2 cups
2. Yeast---1 pouch
3.Yogurt--1 cup
4.Vegetable Oil --2tbsp
5.Salt --to taste

Choley :-
Ingridients
1.Garbanzo beans-1 small can
2.Ginger paste --1/2 tsp
3.Garlic powder--1/2 tsp
4.Cumin seeds--1tsp
5. Oil---2 tbsp
6.Cilantro--2 tbsp
7. Mint leaves--6-7
8.Turmeric Powder--1/2 tsp
9.Chilly Powder--1/2tsp
10.Bay Leaves --2-3
11.Cloves--2-3
12.1/2 tsp Garam Masala--1/2tsp
13.Finely chopped onion--1 medium sized
14Tomato-- 1 1/2 cup
15.Water
16.Salt-- to taste
Method

Bhature
1.Take yeast and soak in lukewarm water for 5-10 minutes.
2.Take all other ingredients and mix well.
3. To this add the yeast and make a soft dough like for chappatis.
4. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.

5.Roll like puri but this needs to be kept thicker than poori.
6. Fry like poori till both sides are golden brown.
Chole
1.Take 2 tablespoons of oil in a pressue cooker and heat it.
2.Add garlic powder and make it dark brown.
3. Then add cumin seeds fry till they start spluttering.
4.Now add bay leaves and cloves.
5. Add diced onions. Fry then till they are light brown.
6.Now add the rest of ingredients including water except the cilantro and mint leaves.
7.Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
8.Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.