Delicious & Healthy Indian Receipes

Apple and Almond Halwa

2011-10-11T22:39:00.000-07:00

Ingredients:

Apples, grated- 5
Cinnamon - 2 inch stick
Green cardamoms- 3
Milk powder: 1 cup
Almonds- 1 cup
Pure ghee- 1/4 cup
Sugar-1/2 cup

Method:

Blend almonds for make a paste and heat ghee in a pan. Add grated apples and sugar and cook stirring till the color begins to change. It is important to add sugar along with the apples so that the apples do not get completely mashed. Add cinnamon sticks and whole green cardamoms and stir. Add almond paste and stir cook on high heat for two to three minutes. Lower the heat and add milk powder. Stir and cook on low heat till you get halwa consistency. Serve hot or at room temperature.

Samosha

2011-10-03T12:49:00.000-07:00

Ingredients

For Cover:
All purpose flour (Maida)-1 cup
Oil-2tbsp
Little salt
Water-Needed
Ajwain (optional)-1/4th tsp.

For Stuffing:
Potatoes (boiled, peeled & mashed)-4
Green Peas (boiled)-1/2 cup
Green Chilies (finely chopped)-1 or 2
Ginger (crushed)-1/2tsp
Coriander finely chopped-1tbsp
Few chopped Cashews (optional)
Few Raisins (optional)
Garam masala-1/2tsp
Salt to taste
Red chili powder to taste
Dry Mango powder( Amchur) (optional)-1/2 tsp.

Method

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.

Fruit Cake

2011-09-22T01:29:00.000-07:00

Ingredients:

Fruit Mix- 1 Packet of (500g)
Water- 1Cups
Butter- 3 tsp
Vanilla- ¼ Cups
Vanilla Essence-1 Tbsp
Almonds- 50g Diced
Plain Flour-1 Cup
Bicarbonated Soda- 1 Tbsp
Sugar- 1 Cup
All Spice-3 Shakes
Eggs-2
Self Raising Flour-1 Cup

Method

First mix the fruit mix together, water, bicarbonated soda, sugar, all spice and butter. Then pour into a pot and boil mix above for one minute. Allow mix to cool down and then thoroughly blend in the rest of the ingredients. When ingredients mixed well pour into square baking tin and put into oven for 1½ hours at a moderate temperature. Serve The cake piece after cutting in t0 piece with tea or coffee.

Arbi Kadai

2011-09-20T03:32:00.000-07:00

Ingredients

Colocassia (arbi)- 1/2 kilogram
Yogurt, thick sour -1 1/2 cups
Water chestnut flour (shingare ka atta-1/2 cup
Oil-2 tablespoons
Cumin seeds- 1/2 teaspoon
Rock salt (sendha namak)-to taste
Whole dry red chilies- 2-3
Red chili powder- 2 teaspoons
Turmeric powder- 1/2 teaspoon
Dry Coriander-1 tsp
Fresh coriander leaves

Method

First Wash Colocassia (Arbi) well and boil. Cool slightly, peel and cut into half-inch thick slices. Take oil in a kadai (pan) and deep fry till golden brown. Drain and set aside. Take yogurt in a bowl. Add water chestnut flour and whisk well till properly blended. Add rock salt, red chilli powder and turmeric powder and mix again. Add equal amount of water to thin the paste. In another pan, heat two tablespoons of oil. Add cumin seeds and whole red chilies. When cumin seeds begin to change color add the yogurt mixture. Cook for five minutes moving all the time. Add the fried arbi pieces, coriander and mix. Continue cooking for five more minutes. Switch off the gas and decorate with coriander leaves. Serve with phapati, paratha, and poori.

Bread Halwa

2011-02-03T01:41:00.000-08:00

Material

Bread-1/2 pack
Butter- 1/2 cube
Ghee- 6 to 7 spoons
Sugar- 1 cup or according to your taste
Milk- 1 cup
cardamom powder-1 teaspoon
Dry fruits to garnish

Method

Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown.Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.Put 1/2 cube butter and mix well.Mix the cardamom powder. Cook till it becomes like halwa.Pour the halwa in a dish and garnish it with dry fruits of your choice.

Apple Chutney

2010-08-26T10:47:00.000-07:00

Material

Apples-3
Badi Ellaichi-1
Bay leaves-2
Cloves-2
Cinnamon sticks-2
Garam masala-1/4 tsp
Dry coriander powde-r1/4 tsp
Red chilli powder-1tsp
Salt –as per taste
Sugar -4-5 tsp
Turmeric powder-1/4 tsp
Oil-1 tbsp

Method
First cut apples into small pieces. Grind them with little water. Heat oil and then add bay leaves, Ellaichi and sticks. Now add chilli powder, coriander powder and turmeric powder and grated apples. When it is cooked, add sugar and salt. Keep on heat for 3 more minutes. Serve with Dal and rice.

Suji ka Halwa

2010-04-01T08:36:00.000-07:00

Ingredients:

Suji-1 Cup
Ghee-1 Cup
Sugar-2 Cups
Water -4 Cups
Crushed Cardamoms-2
Raisins-1/4 Cup
Chopped Almonds-1/4 Cup

Method
In a pan, mix water and sugar and put them to boil. In another pan, heat ghee and add suji and fry until it turns golden brown. Add cardamom, raisins and almonds to the fried suji. Mix it well. Now, add the sugar syrup to the mixture. Keep stirring while adding the syrup to avoid the formation of lumps. As the mixture starts to froth, remove it from the fire.Suji ka halwa is ready to serve

Gobhi Paratha

2010-03-13T00:22:00.000-08:00

Ingredients

Grated cauliflower-1/4kg
Wheat flour-3 cups
Green chillies-4
Butter-2 spoons
Coriander powder-1 spoon
Salt-as needed
Coriander leaves-1/2 bunch

Method
Cut the chillies into very small pieces. Take wheat flour in a vessel, add grated cauliflower , cut chillies,butter,corriander leaves and salt. Mix all this with warm water to make dough. Take small pieces of dough and press it with roti maker into round paratha. Place the non-stick tawa on the stove .After heating, place the paratha on it and add 1spoon of oil on either sides of paratha. Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides. Serve this hot with some pickle.

Brinjal Fry

2010-02-27T04:20:00.000-08:00

Ingredients

Brinjal-1 large &thick
gram flour- 2 tbsp
Red chilli powder-3 tbsp
Turmeric powder1/4 tsp
Salt-as per taste
Oil-1/4 cup

Method
Cut the brinjal into thin round slices. Mix chilli powder, turmeric powder and salt thoroughly. Heat the frying pan with the peanut oil. Take one slice of brinjal at a time apply the mixture to both the sides and fry it. Serve it hot with chapatis.

Cashew Besan Burfi

2010-02-14T09:26:00.000-08:00

Ingredients:

Cashew nuts-½ cup
Sugar-1 cup
Ghee-¼ cup
Cardamom powder-½ tsp
Besan-1 cup

Method
Chop the cashew nuts roughly and place in a mixer. Make very coarse powder. Heat the ghee in a pan. Add besan and roast on low flame till the raw smell is lost. Mix in the cashew nuts and transfer to a plate. Heat ½ cup water in the pan and add sugar. Cook thrilling till the sugar dissolves. Boil for 2-3 minutes. Add the besan and nut mixture. Mix well and cook stirring all the timetill the mixture leaves the sides of the pan and forms a broad piece. Stir in the cardamom powder. Pour the mixture in a greased thali. Slap lightly with the back of a greased katori to make the surface smooth. When it is cool and firm, cut into pieces. Cool completely before storing in a container and eat with your friends or family.

Besan Ladoo

2010-01-23T11:24:00.000-08:00

Ingredients:
Gram Flour (Besan)- 3 Cups
Semolina (Suji)- 1/2 Cup
Powdered Sugar
Ghee-1 1/2 Cup
milk-1/2 Cup
Cardamom Powder-1 Tbsp
Kewra Essence-2 Drops
Raisins

Method
In a pan, add ghee to hot. Filter flour & semolina. Add both of them together to ghee & mix. Fry on low heat, stirring continously. Do not try to roast on high flame as the flour will tend to burn quickly. When the flour turns golden brown in color & starts exuding aroma, take off from fire. Now add milk & stir the flour continously folding the milk in it. Let the mixture cool off for 10-15 mins. Then add sugar, cardamom & essence mixing them thoroughly. Add raisins. Lastly & shape into round ladoos.

Karela (Bitter Melon)

2010-01-01T04:29:00.000-08:00

Ingredients

Karela-2 lbs
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Red chili powder-1/2 tsp
Salt-as per taste
oil-1/3 cup

Method
Clean and trim karela (Bitter Melon). Cut into horizontal circular slices approx 2 mm in thickness. Fry in oil until slightly browned turning frequently. Add turmeric powder and mix. Add garam masala, red chili powder and mix. Add salt and mix cooking a few minutes longer. Drain off all excess oil.

Onion Chutney

2009-12-26T10:47:00.000-08:00

Ingredients

Onion-2
Urad Dal- 2tsp
Chana Dal-2 tsp
Dry Red Pepper-4
Tamarind paste-1/2 tsp.
Oil-2 table spoon

Method
First fry the dals and the red pepper in 1/2 tsp oil until it gets roasted and keep it aside. Cut the onion into little pieces and fester in the remaining oil until its sagging. Grind the roasted dals, onion, tamarind paste, and salt into a paste. Serve with roti or paratha

Green Onion Bhuji

2009-12-03T04:20:00.000-08:00

Ingredients

Bunches of green onions with leaves-4 small
Eggs-4 small
Chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Salt-as per taste
Oil-for fry

Method
Clean the green onions and cut the onion bulbs from the green leaves. Chop the bulbs finely and Chop the leaves finely. Keep aside Take oil in a wide mouthed pan and sauté the chopped onion bulbs for some time till they become soft. Add the chopped leaves and mix well. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly, add chilli powder and turmeric powder. Mix well. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add salt Serve piping hot.

Aloo Parathas

2009-11-21T10:07:00.000-08:00

Ingredients

Flour-1 kg
Boiled potatoes-1/2 kilo
Grated cheese -3 spoonful
Grated onions-2
Finely chopped chillies-2
Coriander leaves /dhania powder-as per taste
Turmeric powder-1/4 tbsp
Salt- as per requirement-
Water- a little warm

Method
First mix onions, chillies, chopped coriander, cheese spread, and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes. Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary. Now set this aside for an hour and then roll out the parathas and cook in preheated nonstick Tawa. Serve with tomato chutneys, pickles and tomato ketchup.

Brinjal Bharta

2009-11-01T04:13:00.000-08:00

Ingredients

Thick and round shaped brinjal-1
Onion-1 big
Green chillies-3-4
Fine cut ginger-1 tablespoon
Tomatoes-2 small
Red chilli powder-1/4 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Salt-as per taste
Oil & cumin seed for fry
Green coriander to garnish

Method
Preheat the oven to 300 degrees(if you are using an oven) Put the thick brinjal baking sheet and keep checking it/turning it till the outer skin starts cracking and canbe peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the brinjal is also cooked well. If you have a gas burner, put the brinjal directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily. Allow the brinjial to cool a little. Peel the outer skin of the brinjal. When the skin is removed, crush the brinjal using knife/spoon well so that it has an even consistency. Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it. When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it. Heat it for 2-3 minutes. Add all the masalas. Add the brinjal to it. Stir it well and crush the brinjal as much as possible. Heat it for 5 minutes. Garnish with coriander leaves. Serve hot with parathas/rice.

Aloo-Gobi Fry

2009-10-24T08:36:00.000-07:00

Ingredients

Cutting cauliflower-1/2 medium sized
Peeled potato-1
Poppy seed-1 tbsp
Chopped onion-2
Green chilli-2
Salt-as per taste
Red chilli paste-needed
Turmeric powder-1/2 tsp
Oil-1 tbsp

Method
First heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix them well. Now cover and cook for 5 minutes. Remove cover, add onion. Mix and cook till potatoes are tender. Add chilli, poppy seed. Mix. Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute

Mooti Chur Ladoo

2009-10-12T04:03:00.000-07:00

Ingredients:

For Boondi:

Gram flour (besan)- 3 cups
whole milk-500 ml
Clarified butter (ghee), for deep frying-3 cups
Dry fruits, finely chopped -1/4 cup
For Sugar Syrup:
Sugar-2 1/2 cups
Whole milk-2 tbsp
Cardamom powder-1/2 tsp
Saffron essence (for deep frying)- a few drops
Water-3 and 1/2 cups

Special Equipement:
A colander, strainer or fine sieve with droplet-sized or smaller pores.

Method

For Making the Sugar Syrup:
In a large deep pot, put the sugar and water and bring to a boil and than add milk.. Boil for 5 minutes or until scum forms on top. Strain with the strainer spoon and return to stove. Add in the saffron color and boil until it is muggy but no thread has created. Add in the cardamom powder and mix well. Then set aside.
For Making the Boondi:
Mix the flour and milk together to form a smooth batter. Heat the clarified butter in a heavy frying pan. Hold the boondi-strainer over the frying pan with one hand. With the other hand, pour some batter all over the holes. Tap gently until all of the batter has fallen into the hot clarified butter. Be careful to stay away from the stove as the ghee might spit a little. Stir with another strainer and remove once it is light golden in color. Set aside on a paper towel, and repeat the process for the remaining batter.

For Making the Ladoos:
Partly crush/smash 1/4th of the fried boondi with hand, submerge all the fried boondi in the syrup. Drain any excess syrup and spread in a large plate. Add the chopped dry fruits to this mixture. Sprinkle about 2 tsp of hot water over it. Cover and set aside for 5-10 minutes so the boondi soaks up the syrup and it becomes soft. Once it gets sticky, and cool enough to handle, take a small portion of the boondi mixture and shape into small round balls with wet palms. Do the same for all laddoos. Arrange on a plate and keep open to dry so the laddoos solidify. One they are hard enough, you can store in an air-tight container and keep in the refrigerator.

Bread roll

2009-10-11T09:20:00.000-07:00

Ingredients:

Bread Slices-8
Potatoes (boiled and mashed)-3 big
Green chilies (chopped)-2
Red Chili powder-as per taste
Garam Masala powder-1/4th tsp
Coriander leaves finely chopped
Oil for frying
Black peeper powder-1/4 tsp
Amchoor-1/4 tsb

Preparation:
Add salt, chili powder, gram masala, green chilies and coriander leaves, amchoor, black peeper powder to the mashed potatoes, mix well, take water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium heat till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

Aloo Gobi Masala

2009-09-24T08:25:00.000-07:00

Ingredients

Potatoes-4 Medium sized
Cauliflower-1/4 k
Tomato-2
Curd-2 tsp
Chilli powder-1 tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Turmeric powder-1/2 tsp
Hing-a little
Cooking oil-3 tsp
Salt and -as per taste
Coriander leaves-1/2 bunch

Method
First peel the potatoes and cut in cubes of 1 inch. Cut cauliflower into small sizes. Put the oil in a pan and add the chilli powder, cumin powder, coriander powder, hing, and turmeric powder. Immediately add the potatoes cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower. Stir well, add salt and little water and cover the pan and allow to in low flame When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min. Remove from flame and nicely decorate with finely chopped

Sweet Pudda

2009-09-11T00:12:00.000-07:00

In rainy season we want to eat some sweet.Its a very simple and less time consuming recipe:
Ingredients

Sugar -200 gms
Wheat flour-250 kg
Water –as needed
Ghee -1 cup

Method
First wet sugar in water and keep aside for some time. When sugar mixed completely, take wheat flour and mix sugar paste in it. Make a paste. Then put a non-stick Tawa on the heat ,take a small vowel and pour the paste on the tawa.By the help of watered hand spread it and made round shaped. After 2 min change the side by the help of palta and apply ghee on it. Tasty pooda is ready for you. Serve with chutney curd, tomato- sauce.

Green Chilli Chutney

2009-09-09T02:05:00.000-07:00

Ingredients

Green chillies-20
Urad dal-2 tsp.
Methi seeds-1 tsp.
Tamarind paste-1 tsp.
Little oil-for fry

Method
Heat the oil and put the urad dal and methi seeds. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Allow it to cool for some time. Then mix the tamarind paste in water and put all the above fried items with little salt and aesofoetida powder in a mixie and blend together. Then heat the pan with 1/4 cup oil and add mustard seeds. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat. To this add little Jaggery and heat the mixture until all the oil dries up. Then remove it from heat and allow it to cool.

Cabbage Paratha

2009-08-21T09:58:00.000-07:00

Ingredients

Cabbage-1 small
Wheat flour-4 cups
Green chillies-2
Coriander leaves-6 stems
Grated ginger-
Grated tomato-2 tbsp
Oil to fry-as needed
Ghee-2 tsp
Salt-as per taste

Method
Grate the cabbage and finely chop the green chillies & coriander leaves. Take the wheat flour in a bowl, add the Ghee and mix. Add the grated cabbage, ginger, tomato, coriander leaves, green chillies & salt. Knead & make dough by adding small amount of water as needed. Make 6-8 balls; roll them into round parathas with a rolling pin. Roast them on both sides on a non stick Tawa by adding oil to it. Serve hot with chutney or curd.

Bread Pakora

2009-07-04T01:48:00.000-07:00

Ingredients:

Bread slices-8
Gram flour-1 cup
Amchoor-1/2 tsp.
Red chili powder-1/2 tsp.
Black pepper powder-1/4 tsp.
Cumin powder (Roasted) -1/2 tsp
Mashed potatoes-1 cup
Gram masala-1/4 tsp
Chopped mint leaves-1/4 cup
Oil – As needed
Onion(chopped)-1
Mustered sed-1/2 tsp
Black salt powder-1/4 tsp
Baking powder-1/4 tsp
Salt- to taste

Method:

Cut each bread slice into two (triangular pieces). Mix gram flour, red chili powder and salt. Add water and beat with your hands to make smooth hammer. It should not be very thick. Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, amchoor and black pepper powder.Heat two tablesapoon oil in a fryaing pain and add mustard seeds in the oil when it is hot.then add chooped onion in the frying pan and fry untill brown , now add all mixture in it and roll a little.stuffing is ready. Divide the potato mixture into 8 parts. Keep potato mixture between the two parts of each bread slice. Similarly stuff all the eight slices. Deep fry bread pakoras in heated oil until golden brown. Serve hot with chutney, pickle or sauce. Eat with your friends, family.

Jodhpuri Kachori

2009-06-25T00:54:00.000-07:00

Ingredients

For Cover

Plain flour (meda)-250 Gms
Oil-50 gm
Salt to taste
Water -100gms

For Filling

Yellow moong dal washed and soaked for 1/2 hour-1 cup
Grams masala-1 tsp
Red chili powder-1 tsp
Dhania (coriander) powder-1/2 tsp
Coriander seeds crushed coarsely-1/2 tsp
Fennel (saunf) seeds crushed coarsely-1/2 tsp
Cumin seeds-1/2 tsp
Coriander leaves finely chopped-1 tsp
2-3 Pinches asafoetida
Oil-1 tbsp:
Salt-As per taste

Method

For Cover
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.

For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. Remove from fire, cool .Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To Proceed

Make a paste with water, of flour for patching. Keep aside. Take a ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.

Pudding

2009-06-03T18:12:00.000-07:00

If you find the ingredient and procedure of backing a cake too tedious and would prefer something more instant, than you should try out this biscuit pudding, simple to make and delicious to consume. Pudding is very famous recipe all around the world.

Ingredients

Eggs-6
Milk-1/2 liter
Biscuit- 5
Sugar- ¼ KG.

Method
Take a round mould spread on it 4 teaspoon of sugar and keep on flame till the sugar turns golden brown. Soak the biscuit in a cup of milk. Mix egg, milk, sugar and the soaked biscuit and pure the mixture in to the mould. Cover the mould and stream in a cooker. When the pudding is cooked cools it and turns it out of the mould on to a plate.your sweet dish is ready.

Jelly Jalebi

2009-05-22T09:56:00.000-07:00

Ingredients

Jail powder-1 packet
Dry fruits-50gms (small pieces)

Method:

According to the instruction of packet prepare jelly at home. Cool it in freeze. Put the jelly between two jalebi as like a sandwich. Serve after decorate of dry fruits and silver work.

Goli Pulao

2009-05-01T09:10:00.000-07:00

Ingredients:

For goli:

Peas-1/2 cup
Chees-50gms
Bread-1 slice
Cheswnut-1 big tsp
Kismis-1 small tsp
Red chilli-1/4 small tsp
Gram masala-1/4 small tsp
Salt- as per taste
Oil-as needed

For pulao:

Rice-1 cup
Onion-1
Bay leaf-1
Cloves-4
Small cardamom-2
Cinnamom-1 small pieces
Black pepper-4
Black pepper powder-½ big tsp
Turmeric- a little
Red chili powder-1/4big tsp
Oil-4 big tsp
Ghee-1 big tsp
Salt-as per taste

Method:

Wet rice for ½ hour. Cut the onion in large thick slice. Mix all the integents in a pot and make rounded shaped goli.Grind 2 cloves and cinnamon. in a heat pan flavor of bay leaf, cloves,cinnamom,cardmom and black pepper .Then fry onion in it. Then add salt and 2 cup water and mix rice in it. Ripe it, in light heat. Serve hot-2 with desi ghee.

Idli

2009-04-24T05:28:00.000-07:00

Material:

rice(heaped)- 4 cups
split urud dhal-1/2 cup
(heaped urud dhal-1 cup
Salt as per taste.

Method

Cook the rice without adding water in the pressure cooker for 5 minutes. Then add lukewarm water to the rice and soak it for 4 hours. Just an hour before grinding, wash and soak the urad dal. First grind the urad dal in the mixie. Then grind the rice to a fine consistency. Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly. The final batter should not be too thick or too watery. Allow the batter to ferment for at least 12 hours. Then prepare the idli in the usual manner and really soft idlis will be got. This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice.

Egg Omlate

2009-04-08T15:19:00.000-07:00

Ingredients

Eggs-8
Salt –as per taste
Fresh red chillies, crushed-1 teaspoon
Onion , chopped-1 small
Green capsicum, sliced thinly-1/2 medium
Processed cheese, grated-4 tablespoons

Method

Take four microwave proof bowls (katoris). ). Break two eggs into each bowl. Sprinkle salt, crushed red chillies, onion, green capsicum and grated cheese. Sprinkle some more crushed red chillies and keeps the bowls in the microwave and cook, uncovered, on Microwave MEDIUM (60%) for two minutes. You can even steam them but for that arrange the eggs in stainless steel katoris and steam in a steamer or a pressure cooker. Serve hot.

Dal Palak Soup

2009-03-24T21:07:00.000-07:00

Ingredients

Masoor dale -250 Gms
Coconut milk-2 cups
Chopped onion-2
Chopped tomato-4
Turmeric powder-11/2
Cumin seed-1 tea spoon
Small cardamom (cardamom)-6
Cinnamon (dall cinnamon)- 1/4 piece
Garlic paste-2 kali
Lemon juice -1tea spoon
Salt – as per taste
Black pepper- for decorate
Cream – a little

Method:-

Wash and soak the gram for one hour .Now boiled it with the mixture of tomato, onion, garlic, turmeric, cumin seed, cinnamon, cardamom, and water for about an 20 minutes. When dall become soft than expect cinnamon grind all the material. This paste put on light heat. Then add them coconut milk, lemon juice, salt and black pepper. Boiled for three minutes and decorate with cream. Serve your family and friends dal masala soup.

Egg Kofta

2009-03-13T00:42:00.000-07:00

Content

• Boiled Eggs-5
• Potatoes-5-6
• Cilantro
• Green chilies-4
• Salt- for the taste
• Raw eggs-3
• Bread slice-6

Method

First boil eggs and potatoes, peel both of them and crash the potatoes in to a smooth paste. Cut eggs as round or egg-shaped. In a pan pour oil and keep it ready on the stove for the deep fry. Break the raw egg and pour it into one bowl, keep bread slice in another bowl. Take smashed potatoes into a big bowl add to it green chilies, cilantro and salt make it into a dough. Take small amount of bread into the palm spread it on your palm flat and take a slice of a egg cover it around, after wrapping first dip this in raw egg then in the bread slice, then deep fry in the pan. Serve hot to your family and friend.

Tunaau Plover

2009-02-28T10:35:00.000-08:00

Ingredients

Tuna- 200 gm fillet
Black pepper- ½ cups,
Salt for taste
Method:-

Take a nice, fresh red fillet of tuna, from which the muscle has been trimmed. Sprinkle salt on the fillet and then roll it in the crushed pepper so that it’s evenly coated. In a burning hot pan, add oil, and roll the tuna in it so its ends shut up, and the outside is cooked. Remove from pan and cool, do not overcook. Slice tuna thinly and arrange on a platter. It can be served with Orange segments, Argali leaves, Quails eggs (boiled) Fresh tomato salsa.

Pannier Tomato

2009-02-12T05:12:00.000-08:00

Contents:-
Tomato -50gm
Paneer- 100gm
Green chili-2/3
Lemon-1
Refined oil- 1 big spoon
Salt- ½ spoon
Garam masala-as per taste

Method:-

Cut the tomato slice. Put the oil in a pan and fry paneer until brown. Keep for in freeze. Make a paste of green chili, cumin seed, and lemon juice. Spray the light salt on the tomato slice. Serve them with paneer chat and you can put green chatni in it.

Correct Way of Cooking Noodles

2009-01-21T02:05:00.000-08:00

If you buy plain noodles which you make initially need to boil in water and discard the water. This will soften the noodles but to prevent it from sticking we need to add a tbsp of oil and also the noodles are deep fried partially to make it crunchy and then dusted with flour to prevent it from sticking while boiling.

Hence when you buy the noodles they are already made unhealthy and this is the type we use to make stir fry noodles and the regular Maggie too is made the same way plus they add MSG and other chemical preservatives. So don't play with your health and cook noodles by proper way.

Chicken Curry

2009-01-15T08:58:00.000-08:00

Ingredients

• Grated coconut -1 cup
• 1 medium onion, sliced
• Coriander leaves -1 tbs
• Coriander powder -1 tsp
• Turmeric powder -1/4 tsp
• Chicken cut -1 lb
• Chilly powder -1/2 tsp
• Tomato-1
• Ginger-2 piece
• Cinnamon -4 cloves
• Garlic-7-8 cloves
• Oil -5 tbs

Method

First grind all the above ingredients. In a pan 5 tbs spoons of oil, slice one medium onion and fry till golden brown. Add one medium tomato and fry until soft, then put the masala and fry till the raw smell goes off. Then put the chicken, water and salt and bring to a boil. Garnish with coriander leaves. Serve hot to your friends.

Chimichurri Shrimps

2008-12-21T16:18:00.000-08:00

Pre-preparation time: 30 minutes
Marinating time: 5-6 hours
Grilling time: 15 minutes

Ingredients

Shrimps- 1kg medium size, peel and de-veined
Marinade
Olive oil- 90gm extra virgin
Red wine vinegar- 45 gm
Water -45gm
Parsley- 20gm flat leaf, chopped
Onion -75gm finely chopped
Garlic 4-5 cloves,
Minced I Red bell peppers- 50gm finely chopped
Tomato- 75gm finely chopped
Paprika- l table spoon
Cassia leaf - no ground I Salt
Black pepper- tbsp I
I Chili lisp powder-1 tsp

Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.

Idlli Sambhar

2008-12-03T03:19:00.000-08:00

Ingredients:

Rice-2 cups
Urad Daal (white)- 1 cup
Salt-1 1/2 tblsp
Baking Soda- A pinch
Oil-for greasing

Method

Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney

Tandoori Chicken

2008-11-25T05:16:00.000-08:00

Ingredients
• Chicken-2.5 lbs
• Chilli Paste-2 tbsp
• Tandoori Paste -3tbsp
• Vindaloo Paste-2 tbsp
• Curry Paste-2tbsp
• Red Chilli Powder -3 tbsp
• Plain Yogurt-4 tbsp
• Buttermil-1/2 cup.
• Salt to taste
Method

Prepare the chicken by removing the skin and extra fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all Pastes, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.

Indian Somosha

2008-11-08T23:11:00.000-08:00

Ingredients

Potatoes( boiled, peeled and mashed)-4 large
Green peas (cup boiled and drained)-1/2
Cumin seeds-1 1/2 tsp
Aamchoor(mango powder)- 1 tsp
Red chilli powder-1 tsp
Garam masala powder-1/2 tsp
Cashewnuts-1 tablespoon
Maida(all purpose flour)- 3 cups
Ghee-2tbs
Salt-as per taste

Method
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge, bringing together the watered edges. Seal the watered edges.
You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown
on the outside.

Ras Malai

2008-11-03T00:25:00.000-08:00

Ingredients

Milk-3 cup for Ras
Sugar-5 tbsp for Ras
sugar-1 cup
Milk-4 cup for channa (2% milk)
water-3 cups
saffron, cardamom, pista, almonds
lemon juice

Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup. Bring 4 cups of milk to boil. Now to turn the milk adds lemon juice to it moving. Then drain it in a thin cloth. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the channa out of the cloth in a dish, mash it and make around 15 small sizes of balls out of it Toss that balls in the cooker. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool asid as the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook. When the milk is cool add channa balls to it. Refrigerate it. And it is ready to serve.

Chocolate Cake

2008-10-28T05:04:00.000-07:00

Preparation Time: 5mins
Baking Time: 20 mins.

Ingredients
Coco powder-1 tbsp
Plain flour-1 cup
Soda bi-carbonate-1/2 tbsp
Baking powder-1 tbsp
Condensed milk-400g
Butter-1/2 cup
Vanilla essence-1tbsp
Method
Filter the cocoa powder, flour, baking powder and soda bi-carbonate. Mix all the ingredients together with 1/2 cup of water in a bowl and mix well using a whip. Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife insert into the cake comes out Cut into pieces and serve or use as required.

Coconut Barfi

2008-10-21T02:43:00.000-07:00

Integration:

Pumpkin fruit -2cup
Suger-1 cup
Eating green colour-2 spoon
Desi ghee-1 spoon
Mingle coconut -1cup
Chironji (onion seed)-1 spoon
Method:-

The half of mingle coconut mix in pumpkin fruit then sugar and cooking. Add green color. Mix left coconut mingle and spread ghee oriented thali. Decorate with chironji. You can chop in willing shape.

Tomato Chicken

2008-10-14T23:48:00.000-07:00

Ingredients
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil

Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.

Chhole Bhature

2008-09-24T01:15:00.000-07:00

Bhature

Ingredients

• Flour- 3 cups polished
• Cooking oil- 1 tbsp
• Plain Yoghurt -1/2 cup
• Baking powder-1 tsp

Method
filter together the polished flour and baking powder than add ghee and yoghurt .Mix well. Make a smooth dough using water as needed. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight Make small balls from the dough, roll into thick round chapati. Deep fry in oil on both sides until golden brown. Serve with hot chhole

Chhole Recipe

Ingredients
• Gram -100 gms.
• Garam masala- 1/2 tsp
• Garlic Paste- 1 tsp
• Dry Mango Powder- 1 tsp
• Dry Coriander powder- 1 tsp
• Finely Chopped Large Onion- 1
• Salt-as per taste
• Cooking Oil
• Chopped Coriander 1 tbsp
• Ginger Paste- 1 tsp
• Chili powder- 1/2 tsp

Method
Heat oil in a pan, add onions, ginger garlic paste, Fry until golden brown. Add coriander powder and garam masala, and fry for 2 minute. Now add wet grams, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.

Dahi Bada

2008-09-09T23:11:00.000-07:00

Ingredients

Urad daal(black gram)-1 Cup
Salt-as per taste
Oil –for fry
curd (yogurt)- 1 kg
Ginger-1/2 tsp
Chilies-2 chopped
Roasted cumin (jeera) powder-2 tsp
Red chili powder to taste
Finely chopped coriander leaves

Method

For Bada
Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop spoonfuls of batter and fry till golden brown. Take the hot badas and put in cold water for 2-3 minutes. Now Take them out of water and press the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serve bada. With dahi or chatani.

Bread Omlate

2008-09-02T23:02:00.001-07:00

Ingredients

Bread 4-5 slices
Small onion -1
Coriander leaves
Egg-3-4
Salt-as per taste
Green chilies- 3

Method

Take the bread slices. Break an egg, beat it lightly, add salt and finely chopped green chilies, finely chopped onions and coriander leaves. Mix all ingredients together .Place the bread (with centre removed) on a pan. Pour 1 dipper of the mixture in the centre, place the centre of the bread that had been cut out, press lightly for it to get pasted with the edges. Wait till the egg is cooked and rotate it over for the bread to be toasted. Serve with a little butter on top of the egg.

Egg Chaat

2008-08-27T01:16:00.000-07:00

Ingredients

• Boiled eggs-6
• Green sprig coriander-5
• Tomato sauce-2 btpsp
• Red chilli powder-1 tsp
• Chaat masala-1 tsp
• Tamarind -2 tbsp
• Onion -1
• Green chillies -5
• Jaggery-
• Salt –as per taste

Method
First cut boiled eggs into quarter pieces. Then make chutney by boiling tamarind and jaggery in a little water for 4-5 mints. Mix well with chopped onions, green chillies, coriander leaves, tomato sauce, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt. Decorate garnished with lemon wedges and chopped coriander leaves. Serve your family.

Almonds Milk

2008-08-21T06:30:00.000-07:00

Integrants

Milk- 2 glass
Benjal gram floor-2 small spoon
Butter-1/2 small spoon
Ilaychi (cardamoms) paste- 1 small spoon
Sugar-2 big spoon
Almonds-15-20

Preparation:-

Whole night keep the almonds in cold water. Take off the cover of almonds grinder them and make a paste. Put the butter on pan and cook in golden colour. Then blender milk, ilaychi powder, sugar and almonds paste. In light heat sauté for 10-15 minutes. Serve the ground nut milk with the decoration of dry fruits.

Haldi Milk

2008-08-18T01:06:00.000-07:00

Milk -2 liter
Khas-khas-2 big spoon
Turmeric-2 small spoon
Lavender (illachi) powder-2 small spoon
Sugar- 2 big spoon

Method:-

In hot water drop khas-khas for 4-5 hours. After it, grind the khas –khas. Boiled milk for ten minutes and add turmeric, (lavender) illaychi powder and sugar. Add left ilaychi powder in prepare milk and serve hot for your family and friends.

Paneer Pakora

2008-08-18T00:26:00.000-07:00

Paneer -30gms
Green chatni—2teaspoon
Cashew nut powder-1/4
Chat masala-1 ½ tea spoon
Gram floor (besan)-1 cup
Rice floor-1/2 cups
Green corianders leave (hoped)-1/2 cup
Khas-khas-2 tea spoon
Salt, red chili- as per taste
Oil for freezing
King’s cumin (ajwayan)

Method:-

Cut the cheese in to cube. For making the blender, put all the material in the bowel and make paste .Add chatni and chat masala in cashew nuts. Spread mixture in one piece of cheese and put another piece on the top of first. Prepare all cheese pieces in this way Heat up oil in a pan Mix 2 tea spoon h\eat oil in to paste and shake it .Make even sized balls with hands or table spoon. Heat up oil and deep fry the pokoras in median heat up till golden brown Remove and keep on an absorbent paper to soak excess oil serve hot with green chantey.

Sweet Rice

2008-08-18T00:15:00.000-07:00

Rice- 1 vowel
Sugar - 2 vowels
Pumpkin - 1 vowel
Kismis (raisins) - 1 big spoon
Cashew nut- 1 big spoon
Almond-1 big spoon
Desi ghee-1 big spoon
Saffron –a few

Method:-

Wash the rice and wet for 2-3 hours. Now put the rice for boiling. When rice boil approximately, add Pumpkin, sugar and saffron. Switch off heat after sauté well, Decorate with dry fruit. Serve it to your family or friends.

Gajar Ka Halwa

2008-03-06T01:39:00.000-08:00

Ingredients and Content

Grated carrot-1 kg
Mawa - 200 grams
Milk- 1 liter
Sugar-2 cups
Ghee-2 tbsp
Dry fruits(sliced)- 1/2 cups
Cardamom powder-1/2 tps

Method

Put milk and grated carrots in a heavy base pan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf). Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Mutter Paneer Cream

2008-03-06T01:34:00.000-08:00

Ingredients and Content

Paneer-1 packet
Cream-½ cup
Broken cashews- Handful
Mutter--2 cups
Cumin seed-1 tbsp
Oil-3 tbsp
Tomato paste-2 tbsp
Onions-2
Ginger paste-1 tbsp
Garlic paste-1 tsp
Masala powder-1 tbsp
Elaichis--3
Red chili powder--1tbsp
Chopped coriander
khus-khus

Method

Grind the ingredients the mixture of onions, ginger paste, garlick paste, red chili powder Khus-khus cream in a food processor. In a frying pan, add 3 tbsp of oil and add some cumin. Then add the paste from the food processor. Cook for about 9 minutes till all the water evaporates now add the peas, cover and cook for 5 minutes. Add cream to the frying pan and cook for 15 minutes. Now add the paneer, cashews and salt as per taste in to it. Mix well and heat up. Decorate it with coriander leaves and serve it.

Tomato Paneer Peas

2008-02-17T07:07:00.000-08:00

Ingredient and Content

Tomato paste-100 gms
Chopped paneer-250 gms
Boiled peas-100 gms
Tomatoes cut -2/3
Green chilli paste-25 gms
Garam masala-1 tsp
Cumin seed-tsp
Ginger paste-25 gms
Garlic finely cut-25 gms
Turmeric powder-tsp
Red chilli paste-1 tsp
Salt-As per taste
Coriander leaves-a little

Method

Put frying pan on heat and dropping cooking oil in it. Now put cumin seed and garlic and let them turn brown. Now put tomato and green chilli paste and fry for 5 minutes. Now drop boiled peas and medium cut tomatoes in this paste. Also put turmeric powder, garam masala, salt as per taste, ginger paste and red chilli paste into it. Fry for 4 minutes and mix paneer. Fry for 5 minutes on high heat. Decorate your dish with coriander leaves. Now you dish is ready serve with bread or chappati.

Green Pepper Chutney

2007-12-15T00:21:00.000-08:00

Ingredients and Content

3 green peppers
2 jalapenos
1 pinch turmeric
½ teaspoon mustard seeds
1 teaspoon sugar
1 teaspoon tamarind paste
1 tablespoon oil and
salt as per taste

Method

Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Use this chutney on bread slices and tasty sandwiches are ready to serve.

Jeera and Lassun Chutney

2007-12-15T00:16:00.000-08:00

Ingredients and Content

2 tablespoons white cumin seeds
2 garlic flakes
2 green peppers
5 tablespoons lemon juice and
salt as per taste.

Method

Take a blender and add the cumin seeds, garlic, salt as per taste and peppers. Add the lemon juice and mix it up well. Refrigerate till its chill and serve

Microwave and Conventional Cooking

2007-11-29T04:36:00.000-08:00

In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. No heat has to migrate towards the interior by conduction. There is heat very all at once because the molecules are all excited together. The whole heating process is different because you are exciting atoms rather than conducting heat.

You often hear that microwave oven cook food “from the inside out”, what does that mean? Here’s an explanation to help make sense of microwave cooking.

Let’s say you want to bake a cake in a conventional oven. Normally you bake a cake at 350^oF or so, but let’s say you by mistake set the oven at 600^o inside of 350^oF. What is going to happen is that the outside of the cake will burn before the inside even gets warm. In a conventional oven the heat has to migrate the heat has to migrate from the outside of the food towards the middle you also have dry, hot air on the outside of the food evaporating moisture. So the outside can be crispy and brown, while the inside is moist.

Idli for Diabetics

2007-10-02T10:46:00.000-07:00

Ingredients and Content

1 Cup parboiled rice or rice rawa
1/2 Cup urad dal
2 Tsp Fenugreek seeds
1/4 Tsp Salt

Method

Soak rice, dal and the fenugreek seeds overnight.
Next day grind all the ingredients separately along with the reqiiremed quantity of water, Mix all the batters with the salt with the salt till well combined. Leave the batter aside for a few hours to ferment.
Pour the batter into idli moulds and steam for 5 minutes.
Serve hot with chutney or sambhar.

Dosa

2007-09-30T07:25:00.000-07:00

Ingredients and Content

1 Cup Rice
1/2 Cup black gram (Urad dal)
2 Tsp fenugreek Seeds
2 Tsp oil
1/4 Tsp Salt

Method

Soak the rice, dal and the fenugreek seeds overnight.
Next grind them along with the required quantity of water and salt to a smooth batter.
Leave the batter aside for a few hours to ferment.
Spread 1 big spoonful of batter on a hot tava. When the base is golden, spread 1 teaspoon oil over its edges, turn over and cook the other side.
Serve hot with sambhar or chutney.

Addai for Diabetics

2007-09-16T05:12:00.000-07:00

Ingredients and Content

2 Tbsp (30g) rice
3 Tsp Black gram dal
3 tbsp (15gm) red gram dal
3 Tbsp green gram dal
2 Tsp (12.5g) fenugreek seeds
4 Tsp oil
2 Green chillis, minced
2 Tsp coriander leaves, chopped
1/2 Tsp grated Ginger
1/4 Tsp salt

Method

Soak rice, dals and the fenugreek seeds overnight. Next day coarsely grind it along with the required quantity of water and the salt. Mix the batter with the minced chillis, coriander leaves and the grated ginger till well combined.
Divide the batter into 2 portions. Spread 1 big spoonful of the mixture on a hot tava. When the base is crisp and golder, pour 1 tsp oil over its edges and turn over the adai to cook the other side. Repeat the same with the remaining quantity of the batter.
Serve hot with chutney or sauce.

Chicken Fried Noodles

2007-09-07T23:32:00.000-07:00

To serve 4 persons

Ingredients and Contents

About 400 gms Chicken pieces
150 gms Cruciferous vegetable (broccoli or cauliflower)
Celery
Green onion
Bell pepper
400 gms Noodles
Green chilies
Eggs
Freshly ground pepper
1 Sq. Inch Ginger
Garlic, 10 flakes, crushed
Star aniseed
Carrot, cut lengthwise, 150 gms
Vegetable oil, 60 ml
Soy sauce, 30 ml
Chicken broth 150 ml
Cilantro, 1 bunch
Chili powder 2 tsp.
Chicken soup cubes
Corn starch, 50 gm

Note

Most of the ingredients mentioned contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red−hot chilies inducing a flush. When I am down with Cold and feel like running my head under a speeding train.

Method

Cut the chicken to bite−size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a non−stick wok, add 1 tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns, you need to cook them under low fire to preserve their texture or they get "rubbery". Sprinkle the scrambled eggs with pepper and remove them to a plate. Add more oil to the hot wok. Add the crushed garlic and crushed ginger to the oil. Add the chopped green onions, chilies and chicken to the wok, stirring all the while. After a couple of minutes, reduce the heat so that chicken cookes in its juice. Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes. Meanwhile, prepare Noodles as advised and set aside. Turn up the heat in your wok. Add the broth, spiced with crushed soup cubes and soy sauce. Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles. Garnish with cilantro and serve hot.

Spicy Crab

2007-08-31T03:13:00.000-07:00

Serve for 4 persons.

Ingredients and Content

Crab (medium size) 500 gm
Black Pepper 3 teaspoon
Garlic 2 flakes
Fenugreek 2 teaspoon
Onion big size 2
cloves 3
cinnamon 1 piece
Tomatoes 4
Coconut milk 500 ml
Coriander leaves,(Chinese parsley, Celentra all refer to this grand fragrant herb) chopped 2 tablespoons
Lemon 1
salt,as required
chili powder 3 teaspoon
oil

Method

Wash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a paste. Grind the tomatoes and extract the juice.Slice the onions. Pour oil in a wok,and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a few seconds. Pour the coconut milk, salt and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.

Chicken Fry

2007-08-31T03:08:00.000-07:00

Serve to 4 persons.

Ingredients and Contents

Chicken 500 gms
Chilly Powder 5 tablespoon
Cornflour 3 Tablespoon
Maida flour 2 tablespoon
Allspice powder 2 tablespoon
Garlic paste 2 tablespoon
Red colour powder, 2 teaspoons
Chopped Chinese parsley, 4tablespoon
Salt, as required
Oil, 200 ml

Method

Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for atleast 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.

Spiced Beef with Mushroom

2007-08-31T03:02:00.000-07:00

To Serve for 4 persons.

Ingredients and Contents

Beef 500 gm, cut into Bite Sized Pieces
Button Mushroom 200 gm,
Small Onions 10
Peas 100 gm
Black Pepper, Freshly Ground, 2 tbls
Chili Powder 1 tbls
Garlic, 30 Flakes, Crushed
Tomato 6
Clove 4
Bay Leaf 3
Cinnamon 4
Chinese Parsley (Cilantro) 1 cup
Salt 2 Teaspoon
Green Onion 2
Green Chili 4
Ginger 1 inch piece

Method

Grind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. Add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry. Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half. Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

Roast Broccoli with Garam Masala

2007-07-17T01:59:00.000-07:00

Ingredients and Contents

Olive oil
2 tsp Garam Masala
1 head broccoli
Florets

Method

Heat the oven to 200^oC and toss the broccoli in a little oil and then put garam masala. Roast on roasting tray and cook for 25-30 min. cook until it is tender and browned.

Braised Peas with Lettuce

2007-07-17T01:57:00.000-07:00

Ingredients and Contents

1 Large onion, balve and sliced butter
200 ml vegetable stock
300 ml peas
2 Small lettuces, quartered
100 ml double cream

Method

Cook the onion in a knob of butter for about 8 min until melting soft. Put the lettuce and cook for 3-4 min Mix the stock and peas, cover and cook for 2 min then add the cream and simmer uncovered for 5 min until the lettuce is just tender.

Roast Fish with Salsa Verde

2007-07-17T01:32:00.000-07:00

Ingredients and Contents

Olive oil
5 fillets firm white fish
Mint leaves
1 Tbsp digon mustard
1 Clove crushed garlic
3 Tbsp capers, rinsed and drained

Method

This recipe is really very easy. You can serve it with chargrilled steaks roast pork or chicken. Add chilly if you wanna spicy. Heat the oven to 200o c. Oil a non stick backing sheet and put it in the oven to heat up which will help the skin crisp up. Put the piece of fish on the hot backing sheet skin side down. Season and put them in the oven for 10 mints. Add chilly for spicy. Meanwhile, whiz together the ingredients for salsa Verde in a food processor, adding the oil in batches until you have a thick but spoon able sauce.

Serve the fish skin side up with in the salsa verde and salad.

Chaas- Butter Milk

2007-07-17T01:21:00.000-07:00

Ingredients and Contents

1 Cup chilled yogurt
1 Cup chilled water
½ inch finely grated ginger
1 green chilly chopped fine
½ tsp roasted cumin powder
Salt to taste

Method

Blend all ingredients together and serve garnished with finely chopped corianders leaves.

Mango Smoothie

2007-07-17T01:12:00.000-07:00

Ingredients and Contents

1 cup mango, peeled and diced
1 cup plain yogurt or lassi
½ cup ice
½ cup milk

Method

Put all ingredients in a blender and blend till it has a smooth, creamy texture. If too thick add extra milk. Garnish with a slice of mango and serve chilled.

Mango Raita

2007-07-03T21:09:00.000-07:00

For 4 Persons to Serve

Quantity and Ingridents

2 Cup Dahi (Curd)
1/2 Cup Mango
1/2 Teaspoon Jeera (Cumin seeds)
1/2 T.S. Salt
1/2 T.S. Kali Mirch (Black Peper)
1/2 T.S. Red Chilli
1/2 T.S. Sugar
Pudina (Mint) Leaves for Decoration

Method

Take sugar and curd with all other spices and properly mix them. Also mix mango pieces with it. Decorate it with Pudina leaves and red chilli.

Chat Papdi

2007-06-27T03:52:00.000-07:00

For serving 5 persons.

For Papdi

1 1/2 Cup Wheat Flour
3 cup Sugar
1/4 Cup Oil
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Haldi Powder (Turmeric)
1/4 Teaspoon HING (Asafetida)
1 Teaspoon Jeera (Cumin seeds)
1 Teaspoon Ajwayan (Lovage)
2 Teaspon Oil
Salt as require

For Green Chatni

20 gm Green Dhania (Coriander Cilantro)
1/2 cup curshed Coconut
1 teaspoon Lemon Juice
1 green Chilli
Salt as require

For Red Chatni

4-5 Khajoor
1 teaspoon Imli (Tamarind)
1/4 teaspoon Red Chilli Powder
Salt as require

For Dahi (Curd)

4 cup Curd
3 teaspoon Sugar
2-3 Curri Patta
1/4 teaspoon sarso ke daane
1/4 teaspoon Jeera
Salt as require
2 teaspoon oil

For Serving

2 Aaloo (Patato)
curshed Hara Dhanaya (Coriander leaves)

Method

Papdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.
Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixture of them.
Red Chatni: mash Khajoor and imli after boiling them. cook it with water and make it all same in mixer. and than put salt and red chilli powder in it.
For Curd: mix salt and sugar in curd and mix properly it. boil oil and put sarso, jeera and curri patta and after some time mix in curd.
Make small pieces of boiled Aaloo and mix salt and other spice blend on it.

Serving: To serve them put papdi piecies in a plate and put Aalu pieces on it. mix them with 3 teaspoon of curd. also put 1 teaspoon of green and red Chatni and decorate it with green dhaniya. put salts and other Spice blend on it and serve to friends!

Besen Pizza with Cheeze

2007-06-25T05:28:00.000-07:00

This recipe is for two peoples

Quantity and Ingredients

1 Cup Gram flour(Besan)
1 Teaspoon Semolina(Suji)
1 Teaspoon Curd
1 Teaspoon Ginger(Adrak) Garlic (Lasun) Paste
Salt as per Taste
1 Teaspoon oil
1/2 fruit salt
1 Bell Pepper(Simla Mirch)
1 Curshed onion
1 Curshed tomato
2 Cube chese
Little Black Paper
Tomato Sous

Method

Make a solution of Gram flour with semolina, curd, salt, ginger and garlic paste and water.
After mixing properly put fruit salt. after cooking of mixture make small pieces of pizza bases of it. now spread tomato sous, Bell Pepper, onion and tomato pieces on it.
After crushing properly spread cheese on it and put in hot ovan at 200 oC for five minutes and serve hot cheese pizza!

Mango Raita

2007-06-21T21:44:00.000-07:00

For 4 members

Quantity and Ingredient

2-Cup Curd (Crisped)
½ Cup Mango Pieces
½ Teaspoon Red-Hot Cumin Seed (Jeera)
½ Teaspoon Salt
½ Teaspoon Black Pepper (Kali Mirch)
½ Teaspoon Red Chili
½ Teaspoon Sugar
Mint Leaves (For Decoration)

Method

Mix all the things and spices in curd with sugar and mix mango pieces and mix it properly. Serve it after decorating with Red Chili Powder and Mint Leaves properly.

Nargisi Kofta

2007-06-03T20:25:00.000-07:00

This recipe if of Egg cooked with Meat and Fried Meat

Quantity and Ingredient

1 lb. Ground lean meat
1/4 c Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
to taste Salt and pepper

To mix with meat

Quantity and Ingredient

4 T Besan (chick-pea flour)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t Garam Masala
Oil for frying

For curry (Masala)

Quantity Ingredient

Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1" piece Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
To taste Salt and pepper

Method

Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
Serve garnished with coriander leaves and Garam Masala.

Shahi Korma: Mutton Curry

2007-05-26T01:43:00.001-07:00

Quantity and Ingredient

1 1/2 lb. Goat mutton
3 Medium onions
3/4 c Yogurt
4 cloves Garlic
pinch Saffron
2 t Salt
3/4 c Cream
1 oz. Almonds
1/2 c Oil
1 oz. Coriander seed
1 t Red pepper (optional)
1/2 t Garam Masala

Method

Clean, wash and dry mutton.
Blend coriander seeds, 1 onion, almonds and garlic.
Marinade the mutton in above mixture for 2 hrs.
Heat oil and fry the remaining thinly sliced onion. Keep aside.
Add the mutton and fry until the liquid dries up.
Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid.
Add beaten yogurt and fry until it leaves oil.
Add fried ground onion.
Beat the cream. Add soaked or ground saffron.
Mix it with the cooked mutton.
Add Garam Masala and bake at 250 F for 1/2 hour
Serve garnished with chopped coriander leaves.

Pork Curry

2007-05-26T01:40:00.000-07:00

To Serves 6 or 8 persons

Quantity and Ingredient

1 1/2 lb. Pork
3 Medium onions
2" piece Ginger
4 cloves Garlic
2 medium Tomatoes
2 T Vinegar
2 t Salt
1/2 t Garam Masala
2 T Vindaloo paste (hot)
1 medium Potatoes
2 c Water

Method

Clean, wash, trim and dry pork. Cut into 1" cubes.
Make Masala with onions, ginger, and tomatoes as in chicken curry,etc.
Add the vinegar and Vindaloo paste and cook for 2 minutes.
Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.
Cube potatoes, add and cook the potato pieces coated in the liquid.
Boil down the amount of water (30 minutes) while the potatoes cook.

Nargisi Kofta

2007-05-26T01:26:00.004-07:00

In this recipe will will learn Egg Cooked with Meat and Fried.

Meat

Quantity and Ingredient

1 lb. Ground lean meat
1/4 c Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
to taste Salt and pepper

To mix with meat

Quantity and Ingredient

4 T Besan (chick-pea flour)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t Garam Masala
Oil for frying

For curry (Masala)

Quantity and Ingredient

Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1" piece Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
to taste Salt and pepper

Method

Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
Serve garnished with coriander leaves and Garam Masala.

Lamb Vindaloo

2007-05-26T01:17:00.000-07:00

I have tried this recipe a couple of times and all times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together.

Quantity and Ingredient

3 lbs Lean boneless lamb
3 Meaty lamb bones

Marinade made from

Quantity and Ingredient

4 tablespoons Light vegetable oil
1/4 c Cider vinegar
3 tablespoons Tamarind pulp
to taste Salt

Puree made from

Quantity and Ingredient

2 tablespoon Vegetable oil
1 large White onion
6 Garlic cloves
2 tablespoons Fresh ginger root, chopped
1/2 c Vegetable oil
3 c Onion, thinly sliced
1 teaspoon Ground cumin
1 teaspoon Ground mustard
3 teaspoons Turmeric
1 1/2 teaspoons Red pepper
3 teaspoons Paprika
2 1/2 c Hot water

Method

Cut lamb into 3/4" cubes.
Place lamb and the bones in a non-metallic bowl with the four table-spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.
Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.
Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.
Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).
Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).
Pick out and discard bones.
Serve over rice.

Sewian: Vermicelli

2007-05-21T22:51:00.000-07:00

Quantity and Ingredient

2 c Sewian (Vermicelli)
3 1/2 c Milk
3/4 c Sugar
1/4 t Rose water (or 6-8 small cardamom seeds)
Ghee

Method

Fry the sewian in hot oil until golden brown.
Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
Add sugar and cook on low heat until creamy (about 25 minutes).
Remove from the heat. Add in rose water.
Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Rice Flour Pudding

2007-05-21T22:49:00.000-07:00

For 6 persons to serve

Quantity and Ingredient

4 1/2 c Milk
3/4 c Sugar
2 oz. Rice flour
6-8 drops Rose water
1 oz. Almonds
1/2 oz. Pistachio nuts

Method

Blanch (optional) and shred nuts.
Mix rice flour into the milk and mix until smooth.
Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
Simmer and add sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
Pour into individual dishes and serve.

Chicken Curry: North Indian Style

2007-05-21T22:34:00.000-07:00

Quantity and Ingredient

1 lb. Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tbl Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper

Method

Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds.
Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium.
Add the ginger and garlic paste and fry for 4-6 minutes.
Add mustard powder, if using it, add Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.
Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.

Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates.

Variations: There are several variations to the above recipe:

Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.
Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken.
This variation is usually called "Malai Chicken" or "Literally Creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.

Navrattan Pullao: Nine-Jeweled Rice

2007-05-21T00:46:00.000-07:00

Quantity and Ingredient

1 c Basmathi rice
1 3/4 c Water
1/4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/2 t Cumin seed

For Mixing with rice before serving:

1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.

Quantity and Ingredient

1 Thinly sliced onion
2 1/4 c Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1/2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method

Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.
Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Saffron Rice: Kesar Chawal

2007-05-20T23:50:00.000-07:00

Quantity and Ingredient

2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt

Method

Soak saffron in hot water.
Wash and soak rice in 3 c water (optional).
Heat ghee and fry onions and then remove and keep aside.
Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
Add the water and bring to a boil.
Add saffron and its water and pressure cook at 15 psi.
Remove from the heat and allow the pressure to drop by itself.

Spicy Vegetable Pullav

2007-05-20T23:47:00.002-07:00

This recipe is slightly spicy

Quantity and Ingredient

1 c Rice
1 1/2 c Water
1 c Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/4 teaspoon Salt
1/8 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies or
1/4 teaspoon powder
1/2 can or 1 lb. (16 oz) Tomatoes
1/2 cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
1/2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise

Method

Wash the rice and drain the water.
Extract one cup of water from tomatoes.
Pour the butter into a vessel and heat.
Add cinnamon, cardamom and cloves.
Add onions and chilies and fry until onions turn golden brown.
Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell.
Now pour in the tomato water + 1 cup water.
Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables.
Reduce to low heat and let the rice cook.

South Indian Pullav

2007-05-20T23:47:00.001-07:00

Quantity and Ingredient

1 c Rice (Preferably Basmathi rice)
1/3 c Tomato puree
1 large Onion
1 c Vegetables (preferably peas and carrots)
1/4 - 1/2 teaspoon Coriander powder
(also called dhania powder)
1/8 - 1/4 teaspoon Garlic powder or
1 and a half cloves garlic
1/8 - 1/4 teaspoon Ginger powder
1/4" piece Ginger
1/8 - 1/4 teaspoon Chili powder
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
1/4" stick or 1
8 teaspoon powder Cinnamon
1 Bay leaf
1 teaspoon Salt
1 teaspoon Coriander leaves (if needed)

Method

Clean the rice with water and set aside.
Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes).
Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).
Add dhania powder and chili powder (if green chili was not added before).
Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil.
Add the vegetables, rice and salt.
If you like coconut, add 1/4 cup of coconut flakes.
Reduce the flame and cover the vessel.
After about 4 minutes, stir the mixture.
Cover the lid again and wait until cooked (might take about 10-15 minutes).
Sprinkle on the coriander leaves in the end.

Sambhar

2007-05-15T22:04:00.000-07:00

Quantity and Ingredient

1 cup Toor Dal
1 teaspoon Tamarind
3 teaspoons Salt
a pinch Turmeric
2 teaspoons Channa Dal
3 teaspoons Dhania seeds
1 pinch Hing
3 Red chilies
1/4 cup Grated coconut
1 teaspoon Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces

Method

Boil the toor dal with 3 cups of water.
Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut.
Grind the above mixture with water.
Fry the green pepper in oil for a few minutes.
Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
Cook for about 5 minutes.
Add boiled dal and bring it to a boil
In the meantime fry the mustard seeds and onion.
Add the above ingredients & coriander leaves to the mixture.

Masur Dal

2007-05-15T22:01:00.000-07:00

For Serves 4 Persons.

Quantity and Ingredient

1 c Dal (Moong - yellow, or masur - pink)
3 and 1/2 c Water
to taste Salt
to taste Pepper
1/4 teaspoon Turmeric
2 cloves Garlic
1" piece Ginger
1 small Onion
2-3 Tablespoons Ghee (Can be replaced by butter)
1 t Cumin seed

Method

Wash the dal and drain it.
Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve).

Upma

2007-05-15T21:55:00.000-07:00

This is a breakfast dish in the southern part of India.

Quantity and Ingredient

1 Cup Cream of wheat
1 Onion cut lengthwise
1 Teaspoon Salt
1/4 Teaspoon Mustard seeds
1/8 Teaspoon Urad dal
1 Cashew-nut
1/4 Lemon
1/2 Cup Peas
1 clove Garlic
1/10" piece Ginger
1 Green chili cut into small pieces.

Method

Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat.
Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitting.
Add the onion, chili, and ginger and fry till the onion turns brown.
Add cream of wheat and fry for 3-5 minutes.
Add salt and peas.
Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.)
Cover the vessel for 4 minutes. Add lime if needed.

Bonda With Instant Mashed Potato

2007-05-15T21:49:00.000-07:00

Quantity and Ingredient

1 Medium Onion
2 Cups Potato buds
1 And 1/2 cup Peas and carrots
2 Big ones Green chilies
1 Teaspoon Lemon juice
1 Cup Gram flour
1/2 Tea spoon Mustard seed pinch Turmeric
1/2 Teaspoon Baking powder
1/4" Piece Ginger
1 Small bunch Coriander leaves
2 Teaspoons Salt
Oil as per use

Filling Method:

Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
Finely chop ginger, chilies, coriander leaves, and onion.
Heat oil (about 5 Tbsp) and add mustard seeds.
Add chopped ingredients and fry until onions are brown.
Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.
Add potato (now mashed) and fry for 5 minutes.
Remove from heat, add lemon juice and let cool.

Batter Method:

Combine Gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly
After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.

Mah Ki Dal: Whole Black Beans

2007-05-15T21:44:00.000-07:00

Quantity and Ingredient

1 c Urad or Mah dal
1" piece Ginger
12 Cloves Garlic
Water
To taste Salt
2-3 Tablespoons Ghee (Can be replaced by butter)
To taste Green chili (optional)
To taste Garam Masala
Frac14 t Turmeric

Method

Clean, wash and add the dal to boiling water.
Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour.
Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved.
Heat the Ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown.
Add cumin or coriander (optional). Pour over dal just before serving.

Red Kidney Beans: Rajma

2007-05-15T21:42:00.000-07:00

To Serve 6 - 8 Persons

Quantity and Ingredient

2 c Red kidney beans
3 Qt. Water
1 T Turmeric
1 T Salt
1/4 c Oil
1 c Onion, Chopped
1" piece Ginger, chopped
1 t Garam Masala
3 Chopped tomatoes
Coriander leaves for garnish

Method

Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker.
In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry.
Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.
Garnish with coriander leaves and serve.

Curried Garbanzo Beans

2007-05-15T21:39:00.000-07:00

Quantity and Ingredient

8 oz. Garbanzo beans
To taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
To taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
To taste Salt
Paprika
4 oz. Oil
Mango powder
3 Onions
Dried pomegranate seeds
4 Tomatoes

Method

Clean, wash and soak the beans overnight.
Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.
Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.
Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
Before serving, pour 1 oz. (2 T) sizzling Ghee over the beans.

Mango Ice Cream

2007-05-09T05:04:00.000-07:00

This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit.

Quantity and Ingredient

1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)

It is confusing to describe quantities as one can. Well, let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. The condensed milk can is about 3" high and about 2.5 " in diameter and should be available in your neighbourhood grocery store.

Method

Mix all of the pulp, condensed milk and whipped cream in a bowl.
Put in the freezer for about 8 hours.

Rasgoola

2007-05-07T23:39:00.000-07:00

Quantity and Ingredient

1 L Homogenized Milk
2 tsp White Vinegar
1.5 C Sugar
3 C Water

Method

Bring the milk to a boil and add vinegar to the boiling milk to separate the whey.
Throw away the liquid part by sifting the stuff onto a muslin cloth.
Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water.
Remove the paste and make small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes.
Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate but don't freeze.
Serve cold.

Carrot Halva

2007-05-07T23:37:00.000-07:00

Quantity and Ingredient

4 lbs. Carrots
1/2 gal Milk
2 c Sugar
2 c Carnation milk powder
1 c Oil
Nuts for Taste

Method

Clean and grate the carrots.
Heat milk to boiling and add the carrots.
Cook until liquid is almost gone, stirring to prevent sticking and burning for 3 to 4 hours.
Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour).
Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides.
Add the nuts and raisins and turn off the heat.
Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.

Sewian

2007-05-07T23:34:00.000-07:00

Quantity and Ingredient

2 c Sewian or Vermicelli
3.5 c Milk
0.75 c Sugar
0.25 t Rose water or 6-8 small cardamom seeds
Ghee

Method

Fry the sewian in hot oil until golden brown.
Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
Add sugar and cook on low heat until creamy for about 25 minutes.
Remove from the heat. Add in rose water.
Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Suji Halva - Semolina Halva

2007-04-29T22:47:00.000-07:00

Serve 4 - 6 friends of yours to make them healthy and happy.

Quantity and Ingredient

0.5 c Suji (Semolina)
0.5 c Sugar
0.5 c Ghee
1.5 c Water
1 oz. Sliced almonds
1 oz. Raisins
8 Green cardamoms

Method

Boil sugar and water together for 5 minutes.
Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan.
Add the syrup and stir briskly until it is absorbed in the semolina.
Mix in crushed cardamom seeds, almonds, and raisins.
Serve hot.

Kheer

2007-04-29T22:44:00.000-07:00

Quantity and Ingredient

1/2 c Rice
4 c Milk
1/4 c Raisins
0.75 -1 c Sugar
1 t Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water

Method

Wash and drain the rice.
Soak in 1/2 c water for 1/2 hour.
Boil the rice in the same water until it is coated and the water dries up.
Add the milk and simmer on low heat for 1.5 hours.
Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.
When it is creamy, add sugar and stir in well.
Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.
Serve hot or cold decorated with silver leaves (optional).

[Silver leaves are VERY FINE, tasteless sheets of silver.]

Besan Burfi

2007-04-29T22:40:00.000-07:00

Quantity and Ingredient

1 c Besan
1 c Shortening
1 c Sugar
4 seeds Cardamom
Nuts (optional)

Method

Melt shortening in a pan.
Turn down heat and add cardamom and Besan.
Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar.
Spread 1/2" thick onto a platter.
Cut into diamond shapes after it has cooled down.