Amrutha's Cook Book

Adhesif facile a poser

2012-02-06T07:18:00.001-08:00

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adhésif Facile-à poser
+ le kit de pose offert

1 cutter, 1 mètre, 1 ruban tiro, 1 spatule feutrine

Autocollant monomère facile à poser.
Utilisation : intérieure et extérieure
Applications : toute décoration (vitrine, panneau, véhicule,...), enseigne, signalétique,
Description : Vinyle adhésif blanc, monomère easy colle. Impression qualité photo toutes couleurs.
Finitions possibles : plastification anti UV 3 ans

Tél: 33(0)2.48.58.59.15 de 09h00 à 12h00 et 14h00 à 18h00
email: contact@bigprintart.com Site: www.bigprintart.com
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Nous respectons vos données personnelles. Si vous ne souhaitez plus recevoir d'e-mails de notre part,[Cliquez ici]
Un délai de 10 jours peut être nécessaire à la prise en compte de ces modifications.

Stickers personalisés avec coupe à la forme

2012-01-31T17:46:00.001-08:00

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Stickers personalisés avec coupe à la forme

AUTOCOLLANT COUPE À LA FORME

   100 exemplaires achetés + 100 exemplaires gratuits
   Utilisation : extérieure et intérieure
   Applications : stickers publicitaires, promotion soirées, concerts, image de marque, identification.
   Description : Adhésif monomère 80 microns.

Pratique un support extensible pour vos évènements

2012-01-19T20:36:00.001-08:00

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Noveau !

Support autoportant grand format

180x200 cm + sac de transports

« Paiement

Utilisation : intérieure

sécurisé

Applications : évènementiel, animation commerciale, spectacle,

« Livraison en

manifestations sportives, expositions, manifestations culturelles, signalétique, événementiel, promotion …

24/48 heures

« À votre écoute

33(0)2 48 58 59 15

Tél: 02.48.58.59.15 de 09h00 à 12h00 et 14h00 à 18h00
email: contact@bigprintart.com Site: www.bigprintart.com
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Nous respectons vos données personnelles. Si vous ne souhaitez plus recevoir d'e-mails de notre part,[Cliquez ici]
Un délai de 10 jours peut être nécessaire à la prise en compte de ces modifications.

Réutiliser vos supports de communication2

2012-01-11T18:53:00.001-08:00

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Votre banderole + Kit de date

Repositionnable

Utilisation : Extérieur

« Paiement

sécurisé

« Livraison en

Applications : Évènementiel, animation commerciale,

24/48 heures

décoration, façade, spectacle, manifestations sportives,

« À votre écoute

expositions, décoration, urbaine, concerts, manifestations

33(0)2.48.58.59.15

culturelles, signalétique, événementiel, promotion.

Formule à vos besoins

2012-01-08T07:04:00.001-08:00

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Stickers personalisés avec

coupe à la forme

AUTOCOLLANT COUPE À LA FORME

« Paiement

100 exemplaires achetés + 100 exemplaires gratuits

sécurisé

Utilisation : Extérieure et intérieure.

« Livraison en

Applications : Stickers publicitaires, promotion, soirées,

24/48 heures

concerts, image de marque, identification.

« À votre écoute

Description : Adhésif monomère 80 microns.

33(0)2.48.58.59.15

Passer de bonnes fêtes

2011-12-20T19:07:00.001-08:00

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Madame, Monsieur,

Nous vous informons que

Bigprintart sera ouvert pendant

la période de fin d'année.

Toute l'équipe de Bigprintart

vous souhaite de Joyeuses Fêtes

de fin d'année.

Cordialement,

Le service Commercial

Votre banderole publicitaire

2011-12-14T17:45:00.001-08:00

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Votre banderole publicitaire

Idéale pour annoncer vos Evénements, Porte ouverte,

Foire, Manifestation etc...

Utilisation : Extérieure et intérieure.

« Paiement

Applications : Évènementiel, animation commerciale,

sécurisé

« Livraison en

décoration, façade, spectacle, manifestations sportives,

24/48 heures

urbaine, concerts, manifestations culturelles, signalétique,

« À votre écoute

expositions, décoration, événementiel, promotion.

33(0)2.48.58.59.15

Un moyen économique pour vos enseignes et signalétiques

2011-12-07T11:58:00.000-08:00

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Un moyen économique pour

vos enseignes et signalétiques.

Panneau Alu Dibond longue durée avec adhésif monomère et plastification Anti UV

Utilisation : Extérieur et intérieur.

« Paiement

sécurisé

Applications : Enseignes et signalétiques extérieures et intérieures durables, habillage de façade.

« Livraison en

Description : Support sandwich en alu 3 mm, appelé " Dibond ". Léger, rigide et très solide.

24/48 heures

Impression qualité photo toutes couleurs.

« À votre écoute

Kit de fixation: 4 chevilles 4 vis et 4 caches vis laiton brillant.

33(0)2.48.58.59.15

Instant Delicacies Recipe 73~77

2011-10-10T21:28:00.001-07:00

Recipe 73: Instant Milk Burfi:
2cups milk powder
1/2 tbsp eno
1/2 tsp Kesar essence
1/2 tsp eliachi powder
1 tbsp powdered sugar
Method:
Mix all the ingredients with water and form a thick consistency and bake or steam

Recipe 74: Instant Malpua:
2 cups wheat flour
2 tsp saunf
1/2tsp kalimirch powder
1cup milk
1tbsp eno
Ghee for frying
4tbsp badam pista grated
Method:
Mix all the ingredients and let it rest for a while and then make small puris and fry them then soak in sugar syrup, garnish with badam n pista and serve with chilled rabdi.

Recipe 75: Instant Rabdi:
1cup milk powder
1/2cup milk
1/2cup sugar
1/2tbsp Elaichi powder
Method:
Mix all the ingredients and boil stirring continuously, once thickened, let it rest a while then refrigerate and serve chilled ..

Recipe 76: Instant Blueberry Choco Pasta
1tbsp Butter
1/2 cup parmessan cheese
1/2 cup white chocolate (grated)
1/4 cup blueberries (canned)
1 cup pasta (penne) (boiled,cooked)
Method:
In a pan take butter and toss pasta over it, add the blueberries, cheese and chocolate, give it a quick toss and serve hot!!!
A unique recipe, absolutely hatke! But worth a try!!
Absolutely recommended by me!!

Recipe 77: Instant Fig Delight
10 fresh figs (cut into quarters)
1/2 cup Pistachios (chopped)
1 tbsp butter
5 small scoops Vanilla Ice cream
Method:
In a baking tray place the figs and add the butter, bake them for about 10mins at 150¤.
Place about 4 to 5 pieces of Figs in one bowl add a scoop of vanilla ice cream and garnish with a generous amount of pistachios.. And serve when the figs are hot and the ice cream is melting over it..........
Expect a generous amount of appreciation for this one ;)

That's all for now..
See you soon with some more lip smacking recipes..
Take Care
Cheers
Amrutha Langs

Sent on my BlackBerry® from Vodafone

Recipe 72:Baked Alaska

2011-07-04T05:21:00.001-07:00

Baked Alaska: Ice-Cream Cake on Fire!

A recipe for your loved ones, suited for any occasion, but ideal for anniversaries and romantic dinners.

Recipe 72:
Baked Alaska: Ice-Cream Cake on Fire!!!

Ingredients:
1 Sponge Cake
1 slab of ice-cream (preferably vanilla)
1 cup of canned fruits (chopped into small pieces)
1 tbsp brandy
5 egg whites
1 cup icing sugar
1 tsp cream of tartar / lemon juice

Method:
Cut the sponge cake from centre into half, in such a way that you get two cakes (layers).
Meanwhile, melt the vanilla ice-cream.

Now measure your cake's diameter and take a cake tin of the same size and lay it with a cling-film.
Once the cling-film in placed properly in the tin, pour the melted ice-cream in it.
Wrap the ice-cream properly with the layered cling-film, and set it to freeze in the freezer, till it becomes hard.

Meanwhile, arrange the chopped canned fruits over the cake.
Now remove the frozen ice-cream, with cling-film it becomes easy to handle, and place the ice-cream on top of the fruits layer of the cake.
Place the other half of cake over it properly.

You need to cover the whole cake with a meringue.
For making meringue, whisk the egg whites in an electric hand blender for 5 mins, then add the cream of tartar or lemon juice, add whisk again, now add the icing sugar and whisk on high for 15-20 mins, until you get a firm peak (i.e. the egg whites should be whisked till they are so firm, that even if you turn the vessel upside down it won't fall).

Once this is achieved, quickly smother it over the cake and cover it completely, without leaving a single spot, otherwise the ice-cream may just start to melt and drip.

Now bake it in a pre-heated oven for 3 minutes at 200 degrees.
Meanwhile heat a big spoon (pali/karchi- with which you give tadka)
Once the cake is out of the oven.

Dim the lights of your room, place the cake over the table, get the heated spoon and start re-heating it with help of a lighter, now pour the brandy on spoon and create flambe(i.e. Once the spoon is heated and you pour the brandy, tilt your spoon a bit and let the brandy catch fire, now pour this over your cake- you will get the flambe effect)

Remember: always create flambe effect with dim lights, for that extra effect.

Enjoy!
Amrutha

Sent on my BlackBerry® from Vodafone

Baked Alaska: Recipe no72

2011-07-04T05:17:00.001-07:00

Baked Alaska: Ice-Cream Cake on Fire!

A recipe for your loved ones, suited for any occasion, but ideal for anniversaries and romantic dinners.

Recipe 72:
Baked Alaska: Ice-Cream Cake on Fire!!!

Ingredients:
1 Sponge Cake
1 slab of ice-cream (preferably vanilla)
1 cup of canned fruits (chopped into small pieces)
1 tbsp brandy
5 egg whites
1 cup icing sugar
1 tsp cream of tartar / lemon juice

Method:
Cut the sponge cake from centre into half, in such a way that you get two cakes (layers).
Meanwhile, melt the vanilla ice-cream.

Once this is achieved, quickly smother it over the cake and cover it completely, without leaving a single spot, otherwise the ice-cream may just start to melt and drip.

Now bake it in a pre-heated oven for 3 minutes at 200 degrees.
Meanwhile heat a big spoon (pali/karchi- with which you give tadka)
Once the cake is out of the oven.

Remember: always create flambe effect with dim lights, for that extra effect.

Enjoy!
Amrutha

Sent on my BlackBerry® from Vodafone

-----Original Message-----
From: amruthag.langs@gmail.com
Date: Fri, 1 Jul 2011 07:34:55
To: <amruthag.langs.cookies@blogger.com>
Reply-To: amruthag.langs@gmail.com
Subject: Healthy Recipes for Women: Recipe no62~71

Healthy Recipes for Women:
Oats Smoothie, Muskmelon Chiller, Oats Chiwda, Oats&Mushroom Soup, Chicken n Oats Soup for the Woman's Soul, Egg n Asparagus Sushi Rolls, Lychee n Cucumber Salad, Oats n Olives Salad, Pear n Cheese salad, Minty Watermelon Salad

Dear All,

Its been really long since I've written a blog.. Well, but this time I'm not gonna apologize coz, I was really really busy.. Naah!! Not with work!!!
Well, the thing is that, WE, as in me n my hubby, have entered the mommyland and daddyland respectively.. yes!!!
We have been blessed with a handsome son on the night of 15th March 2011...
Our child has made his debut,
And I'm completely spellbound with his magical,wiggly humanness.. Really a child completely changes a woman's life..
The transformation from a girl to a woman and from a woman to a mother has been awesome!!!
I'm feeling great .. Yes , a bit tired at times, but enjoying every bit of it..
I remember that at the beginning of this series of blogs I had promised you all. 'A Recipe Per Day' , which has stopped on 61..
Well, no issues I'm continuing with it ...
My next 10 recipes (that's recipe no 62 ~ 71) I'm gonna give some healthy recipes for pregnant women, some post-delivery healthy recipes.. I dedicate my this blog to women!!!

Cheers n enjoy the recipes and don't forget to give me the feedback.

Recipe 62:
Oats Smoothie:
Ingredients:
1 cup fresh fruit pieces(any fruit of your choice-but mango/chiku/banana taste awesome)
1 cup milk
1/2 cup fresh cream
4 tbsp oats (dry roasted)
2 tbsp honey (more if you want sweeter)
1/2 cup crushed ice cubes
Method:
Put all the ingredients in the blender and blend together till nice smooth and frothy.
Serve chilled in a tall glass.

Recipe 63:
Muskmelon Chiller
Ingredients:
1 cup pieces of muskmelon (take a ripe muskmelon)
1 cup vanilla icecream
1 cup milk
1 tbsp sugar
1 scoop vanilla icecream
Method:
Blend everything in blender and serve chilled with one more scoop vanilla icecream.
Awesome for summers.

Recipe 64:
Oats Chiwda:
Ingredients:
4 cups oats
1/2 cup raisins
1/2 cup cashews
1/2 cup almonds
1/2 cup peanuts
1/2 cup pieces of dried figs
1/2 cup castor sugar
2 tbsp red chilly powder
1 tsp amchur powder (dried mango powder)
Salt to taste
1 cup cornflakes
Method:
In a big pan, dry roast all the ingredients one by one and keep them aside,roast them in the following order - cashews, almonds, peanuts (after roasting remove the skin if u want), dried figs and raisins together(don't roast raisins n figs too much).
Once done with this, start roasting the oats, let the oats start getting a mild brown colour, now add all the roasted ingredients, mix well and remove from flame. Now add sugar, salt, red chilly powder and amchur powder to it.
Finally crumble in some cornflakes.
Once cooled store in an airtight container.
If preserved properly stays for a month.

Recipe 65:
Oats and Mushroom Soup:
4 tbsp oats
1 cup mushrooms (diced)
1/2 cup milk
2 tbsp fresh cream
1 cup vegetable stock
Salt to taste
Italian herbs or Oregano for flavouring
Method:
In a saucepan, take the mushrooms and start to saute, if you feel the mushrooms are sticking to the vessel sprinkle some water but don't add oil or butter.
Once mushrooms are about done add oats.
Now add the vegetable stock and let it cook for a while.
Once almost done add milk, fresh cream, salt and herbs.
Serve hot!

Recipe 66:
Chicken N Oats Soup for the Woman's Soul
Ingredients:
1 whole chicken
1 small stick cinnamon
3 cloves
5 peppercorns
1 inch ginger
6 cloves of garlic
1 stick of celery
5-6 leaves of thai basil or kaali tulas
2 bay leaves (fresh or dried)
1 small red chilly
1 medium sized onion chopped
1 medium sized carrot chopped
1 tsp lemon zest
Before serving:
1 tbsp oil
6 cloves of garlic
Coriander chopped
4tbsp roasted oats
1 tbsp lemon juice
Salt to taste
Method:
In a big vessel take all the ingredients and add water into it.
Water should be above all the ingredients.
Keep it to boil, remove the fat that floats on water at regular intervals.
Once chicken is done.
Take out the chicken from the stock and shred it.
Take the stock and boil some more and then strain the vegetables and take the clear stock and add salt to it.
In a serving bowl take the strained stock, add some shredded chicken pieces to it.
Now take a small vessel / bowl, take some oil in it and heat it. Then add garlic to it, once garlic becomes brown, immediately pour over the soup, add some lime juice, garnish with coriander, drop in some roasted oats and serve hot!

Recipe 67:
Egg n Asparagus Sushi Rolls
Ingredients:
1 cup shitake mushrooms
2 sticks of asparagus
2 eggs
Salt
Pepper
2 tbsp maida (all purpose flour)
4 tbsp milk
1 tbsp oil
For serving:
Green chilly sauce
Method:
Lightly beat the eggs, and add maida, milk, salt, pepper to it, and mix well.
Heat a pan, and brush some oil to it.
Laddle the egg n flour mixture on the pan, making a smooth, thin crepes (dosa) out of it.
Once done flip over n cook the other side as well.
Meanwhile, blanch the asparagus and lightly saute the mushrooms adding a bit of salt to it and keep them aside.
Once the crepes is ready lay it on a plate.
Lay a small layer of mushrooms and a stick of asparagus over it.
Now roll the egg crepes tightly folding. It should hold the asparagus n mushrooms properly.
Once rolled cut into sushi sized pieces and serve hot with green chilly sauce.

Recipe 68:
Lychee n Cucumber Salad
Ingredients:
1 cup lychee (cut, de-seeded)
1/2 cup cucumber (cut into small pieces)
1 tsp lemon zest
1 tbsp fresh red chilly
2 tbsp sugar
Little bit of rice wine vinegar
Some corriander
Method:
Mix all the ingredients and serve chilled!
Ideal for summers..

Recipe 69:
Oats N Olives Salad
1 cup oats (soaked and drained)
4 black olives chopped
4 green olives chopped
1 stem of spring onion chopped
1/4 cup pomogranate seeds
1/4 cup black grapes seedless
1/4 cup raisins
1/4 cup black raisins
4 tbsp olive oil
Method:
Mix all the ingredients and serve chilled!
You can serve some crisp brown bread or multigrain bread alongwith this salad.

Recipe 70:
Pear n cheese salad
1 cup pears (diced)
1 cup paneer (cottage cheese) - diced
1/2 cup black olives
Some mint leaves
2 tbsp salad dressing oil
Method:
Mix all the ingredients and serve chilled!

Recipe 71:
Minty Watermelon Salad
Ingredients:
1 cup watermelon pieces (triangles)
1/2 cup black olives
1/2 cheddar / feta cheese pieces (triangles)
5-6 mint leaves (chopped)
5-6 leaves of iceberg lettuce
1/2 cup of onion pieces (rings)
2 tsp lemon juice
Salt to taste
Method:
Mix all the ingredients and give it a toss.

Cheers to Good Health!!!
Amrutha

Sent on my BlackBerry® from Vodafone

Healthy Recipes for Women: Recipe no62~71

2011-07-01T00:34:00.001-07:00

Healthy Recipes for Women:
Oats Smoothie, Muskmelon Chiller, Oats Chiwda, Oats&Mushroom Soup, Chicken n Oats Soup for the Woman's Soul, Egg n Asparagus Sushi Rolls, Lychee n Cucumber Salad, Oats n Olives Salad, Pear n Cheese salad, Minty Watermelon Salad

Dear All,

Cheers n enjoy the recipes and don't forget to give me the feedback.

Cheers to Good Health!!!
Amrutha

Sent on my BlackBerry® from Vodafone

Recipes for Pregnant Women

2011-03-08T20:49:00.001-08:00

Recipes 54 ~ 61

Pregnancy surely is an amazing experience.. Every women goes through a
different experience. No two pregnancies are the same - I would say...
While I was expecting, I had a 2 of my sis-in-laws, 5 friends who were
expecting before or after me ...
Talking to each other used to make us feel better and get different
views as well..
But one thing is for sure, Nausea has been a constant companion for
all of us, in some or the other stage of pregnancy... for some it was
just a friend, for some a best friend and actually being there till
the end of the pregnancy, I was lucky though as for me I just knew it,
never really got harrassed due to it..

As I blog on almost everything, I thought of writing some recipes for
preggy women as well..

So here you go girls, ladies, enjoy the recipes!!!

Recipes for Preggy Women:
Some basic instructions, before the recipes:

Eat plenty of fruit and vegetables, beans, lentils, and legumes as
they provide vitamins, minerals and fibre.

Eat roti, wholemeal bread and whole grain cereals.

Iron is extremely essential for adequate blood supply to the growing
baby and the placenta. For your iron requirement, eat iron rich foods
for pregnant woman such as green leafy vegetables, dried fruit, and
nuts. Still an additional supplement of Iron Tonic can be helpful, but
do not ignore the natural sources.

Folic Acid Supplements need to be taken all through out pregnancy.

For your requirement of Vitamin C, include citrus fruits, tomatoes,
broccoli, and potatoes in your diet. They help absorb iron.

You are responsible for the supply of calcium to your baby inside that
is necessary for baby's healthy bones.

Dairy products, bread, nuts, fish, and green vegetables are rich in
calcium. Milk, cheese and yogurt contain calcium and other nutrients
needed for your baby's growth.

The diet should contain proteins like paneer, cereals, lentils, dals,
fresh fruits, vegetables, fish, chicken, etc.

Eat cumin as it is believed to increase lactation and reduce nausea in
pregnancy.

And other than this regime, eat and enjoy your heartout ... Discover
your cravings, and indulge into that food...

Here I am sharing some recipes which me and my other preggy friends
enjoyed eating during my pregnancy, though I never had any strong
cravings - I have been eating almost everything during my pregnancy,
but non-veg was definitely on top of my list...

Here you go...
Enjoy!!!

Recipe 54:
MIXED DAL DOSA (yummy n healthy treat)
Ingredients :
½ cup moong dal
½ cup masoor dal
½ cup chana dal
¼ cup soya flour
2 tbsp whole wheat flour
1 tbsp finely chopped ginger
1 tbsp finely chopped onions
1 green chilly finely chopped
2 tsp cumin powder
2 tbsp fresh coriander
½ tsp red chilli powder
salt to taste
2 tbsp oil

Procedure :
Soak dals overnight in a sufficient water. Strain water from dal and save it.
Grind dals to a fine paste. Add all the seasonings.

Heat a frying pan over medium heat and drop a spoonful of batter,
spread like a dosa or pancake. Cook both sides.

Serve hot with chutney and sambar

Recipe 55:
CUMIN PEPPER TAMARIND RASSAM: (Khatta-Mittha - yum yum)

Ingredients
2 tsp Tuvar dal (red gram dhal) (cooked in 1 cup water)
1/2 tsp Cumin seeds
1/2 tsp Black Pepper
a pinch of black pepper powder
2 red chillies
1/2 tsp Tamarind paste
1/4 tsp Turmeric powder
5-6 Curry leaves
3 cups Water
1/2 tsp Ghee
1/4 tsp Jaggery
Pinch of Hing (Asafoetida powder)
2 medium Tomatoes (cut into small pieces)
1/4 tsp Mustard seeds
Salt to taste

Method:
Soak tuvar dal in hot water for 10min, add a pinch of turmeric and
cumin seeds to it and pressure cook until soft. Use a whisk to make
into a smooth consistency and keep it aside.

Dry roast cumin seeds, black pepper and grind it by adding a little
bit of water along with red chilies and 2 curry leaves and keep it
aside.

Take a sauce pan, add water and mix the tamarind paste, turmeric,
salt, jaggery and asafoetida and bring it to a boil. Then add the cut
tomatoes.

Let this boil for few minutes, and then after about 5 min.add the
ground mixture and let it simmer for another 5 min.
Lower the heat and add the dal mixture.

For garnishing: Take a butter pan, add ghee, once warm add mustard
seeds. Once it starts to splutter add cumin seeds and sprinkle some
crushed pepper powder and add curry leaves.

Serve hot with dosas or rice or idli.

Recipe: 56
VEGETARIAN HOT DOGS (instead of outside food-make it at home)
Ingredients :
1 bun (long rectangle)
2 slices of brown bread
½ cup soya granules
2 medium sized potatoes
½ cup paneer
1 tsp cumin seeds
2 tsp cumin powder
2 tsp coriander powder
½ tsp chilly powder
¼ tsp ajwain
2 tbsp finely chopped coriander
1 green chilly finely chopped
½ tsp mango powder
2 tbsp oil
salt to taste

Procedure :
Crumble bread slices and make it into fine crumbs. The soya granules
should have been soaked overnight in water so that it becomes three
times it size.

Place all the ingredients except oil in a mixing bowl. Add all the seasonings.

Divide into equal portions, make shape into cyclinders like hot dog.

Fry them till golden brown.

Serve them in between the bun.
Add lettuce leaves, tomato slices if desired.
Add mayonnaise and mustard sauce if desired.

Recipe 57:
VEGETABLE AUGRATIN (a different veggie for a change)
Ingredients :
1 cup macroni cooked
2 tbsp oil
1 onion finely chopped
1 tsp garlic finely chopped
200 gm mushrooms sliced
1 large capsicum finely chopped
¼ cup carrots parboiled
¼ cup beans parboiled

For the white sauce
2 ½ cup milk
3 tbsp flour
100 gm grated cheddar cheese
2 tbsp butter
½ tsp pepper powder
½ tsp chilly powder
½ tsp oregano
salt to taste

Procedure :
Heat oil, add onion, garlic and saute for a minute.
Add mushrooms and capsicum, carrots and beans and saute for 5 mins.
Mix all the ingredients in the white sauce.
Light grease a suitable dish.
Sprinkle cheese on top and bake for about 30 mins. till the top is
tolder brown.

Procedure to make white sauce:
In a non stick pan, add butter.
Stir in flour at low heat.
Gradually add milk mixture, stiring continously to avoid formation of lumps.
Continue cooking until slightly thickened. Add the seasonings.
Stir in cheese.

Recipe 58:
COOLING KOSHIMBIR:
1 cup Sprouts
2 Green chilies
1/2 cup finely chopped corriander
1 finely diced cucumber, (Washed well and cut w/ skin)
1 cup finely chopped carrots
1 tbsp lemon juice
2 tsp mustard seeds
A pinch of Asafoetida (hing)
2-3 Curry leaves
Salt to taste(black salt is better)
1 tsp Oil for tempering

Procedure:

Peel carrots and chop them. Cucumbers can be diced small with the skin
on or without it. Mix the chopped veggies and sprouts in the salad
bowl along with desired amount of salt and let it rest. Chop the green
chilies and keep it aside.

Meanwhile, heat a small pan with oil, once warm add the mustard seeds,
once it starts to splutter add the chopped green chilies and curry
leaves and a pinch of hing.

Add the mixture to the salad mix, then add the lemon juice, stir well
and garnish with chopped corriander.

Recipe 59:
COOL CUCUMBER LASSI (GOOD FOR YOUR MOOD-SWINGS ;)lolz)
Ingredients :
4 cup yogurt / curd
2 tsp minced ginger
2 medium cucumber, peeled, seeded and chopped
2 capsicum
½ tsp black salt
salt and pepper to taste
6-8 cups ice crushed

Procedure :
Place all ingredients in the blender except ice.
Blend until smooth.
Serve cool.

Recipe 60:
DRY FRUIT MILKSHAKE (great for your iron and calcium intake)
8 Dates
4 Fresh Figs (if dried soak it along with the Almonds)
5 Almonds (Peel off skins if you prefer once it is soaked)
5 Pistachios
2 Cashew
5 Currants
1 cup warm (or) cold milk (or) 1 scoop of your favorite flavored ice cream
1 Banana small
1 Tbsp Sugar
1 Tsp Honey
A pinch of Cardamom (or) 1/2 tsp Vanilla Essence
Hot water for soaking

Procedure:
Soak the dates, almonds, cashews, pistachios and the currants in hot
water for about 1 hour.
Blend all the above ingredients into a smooth paste warm milk. If you
want to have it cold add cold milk or ice cream.

Recipe 61:
PREGGY - PORRIDGE
Ingredients :
2 ½ cups water
½ cup wheat dalia
½ cup quaker oats
½ cup milk
¼ cup raisins
¼ cup almonds
3 tsp sugar

Procedure :
Bring water to boil over medium heat.
Stir in oats and wheat dalia.
Mix well, until the cereals are cooked about 5-7 min.
Add raisins and almonds, sugar, milk.
Stir it again.

Cheers!!!
Tummy Mummy Amrutha Langs!!!

--
Mrs. Amrutha Joshi Amdekar
Foreign Language Teacher,
Translator, Interpreter,
Study Tours & Exchange Programme Organizer
9820807552
www.amruthalangs.blogspot.com
www.amruthalangs.webs.com

Christmas & New Year Recipes

2011-01-02T22:57:00.000-08:00

Wish you all a very happy and healthy new year!!!
-Amrutha Langs

Recipes 40~53

I feel the Christmas days start with mornings, and it should start with a Christmasy feeling..I know, in Mumbai, we hardly feel Christmasy, as its not cold..agreed.....but, its pleasant and cool, and that's enough to be a reason to celebrate.........

A right morning cup of tea makes a lot of difference, and why have the same tea on such a beautiful day..
The tea recipe which I've given to you, will not only help you rejuvenate but also make your home feel rejuvenated and your home will start to feel christmasy!!

Here in today's blog, I'm sharing with you all some recipes which can be made for any season and any reason .......... and are suitable for any party occasion and apt for christmas and new years...........
Here you go..........
Enjoy!!!

Recipe 40: Christmasy Tea:

You will need:
A small stick of cinnamon
A cardommom
1 tbsp brown sugar
1 tsp earl grey / apple flavoured tea powder (u may use normal tea powder - but then add apple essence)
1 orange
1 tsp ginger
1 tsp honey
2 cloves
1 cup water
A pinch of saffron

Method:
Cut 1 orange into half and press a clove each on the side of the orange.
Meanwhile boil 1 cup of water, and drop these clove studded oranges in it.
Now, add cinnamon, cardommom & ginger.
Now add the tea powder.
Then add the honey and brown sugar and finally add the saffron.
Strain and Serve hot!

Tip: If you want to serve this tea after dinner add little bit rum to it.

Recipe 41: Apple Chutney

You will need:
1 cup Green apples (chopped)
1/2 cup onion (sliced)
1/2 cup cranberry (chopped)
1/2 cup prunes (chopped)
2 tbsp brown sugar
1 tsp cumin powder
1 tsp corriander powder
1 tsp ground ginger
Salt to taste
1 tbsp Butter
1 tbsp honey

Method:
In a saucepan, melt some butter add onions, let them carmelazie and then add all the spices.
Then add the apples, and let them soften, later add the cranberrys and prunes to it. (U may substitute it with raisins, sultanas, black currants)
Add sugar, and finally add honey and serve with bread or let it cool and store in air-tight containers. Stays for a week in refrigerator.

Tip: goes well with parathas or spicy samosas as well.

Recipe 42: Chicken Jammy!!

You will need:
6 chicken drumsticks
6 tbsp jam (any jam with sweet and tangy taste)
3 tbsp paprika
A pinch of cinnamon powder
1/2 cup red wine
Salt to taste
Little bit garlic paste

Method:
In a sauce pan, mix jam, paprika, cinnamon powder, red wine over low flame.
Once everything is mixed well.
Meanwhile, marinate chicken drumsticks with garlic and salt.
Then apply the jam mixture to the drumsticks and let it marinate well for a while.
Later, bake / roast them in a pre-heated oven.
Serve hot!

Recipe 43: Ginger Bread

You will need:
1 cup maida
1 cup butter (softened)
1 cup brown sugar
A pinch of baking powder
A pinch of cinnamon powder
1 egg
1 tbsp honey
1 tbsp ground ginger

Method:
Mix all the ingredients and form into a dough and keep it in refrigerator for at least 30 mins.
Then roll out the dough and cut into desired shapes with a cookie cutter.
Bake in a preheated oven for 30 mins at 180 degrees.

Recipe 44: Christmas Cake

You will need:
1 cup raisins
1 cup currants
1 cup prunes
1/2 cup red wine / rum
1 cup butter (softened)
1 tsp cinnamon powder and cardommom powder
1 cup brown sugar
2 cup maida
2 tbsp honey
5-6 tbsp orange juice
Some orange zest
5-6 tbsp cocoa powder
2 eggs
A pinch of baking powder and soda-bi-carb

Method:
In a sauce pan, mix together the raisins, currants, prunes, red wine / rum, butter, cinnamon powder and cardommom powder, brown sugar, honey, orange zest and juice, cocoa powder and melt on low heat.
Once everything is mixed properly remove from heat and add sifted maida, baking powder and soda-bi-carb.

Meanwhile beat the eggs and add them to the mix.
Line a tin and pour the mixture and bake in a pre-heated oven for 45 mins on 180 degrees.

Decorate with edible gold/silver, choco beans / nuttties and golden tinklets.

Recipe 45: Quick Chick!

You will need:
6 Chicken drumsticks
12 cloves of garlic (paste)
4 lemon pieces
4 tbsp chilly oil (4 chillies and some oil mixed)
Salt and Paprika to taste

Method:
Marinate the chicken in all the spices for an hour and put it all together in oven to bake / roast.
Serve hot!

Recipe 46: Jewelled Creamy Yogurt

You will need:
1 cup pomegranate (nice and red)
1 cup yogurt / curd (fresh)
Salt to taste
2 tbsp Sugar
1 spring onion (chopped finely)

Method:
Mix all the ingredients and serve cooled!

Tip: serve with lachcha paratha, aloo paratha, jeera rice or hot pakodas.. Yum Yum!!!

Recipe 47: Mont Blanc

You will need:
Whipped cream
Crumbled biscuits
Dark chocolates chopped
Sweet jam

Method:
In a martini glass, put some chopped pieces of dark chocolate and sweet jam.
Then place over some crumbled biscuits and then add the whipped cream.
Top it with a cherry!
An absolutely quick and easy dessert is ready!!!

Recipe 48: Rolled Dates

You will need:
Salami slices
Dates (de-seeded)
Figs
Cheese slices or Cream Cheese (cheese spread)

Method:
Take salami slices layer it with cheese slices (if using cream cheese-spread it over the salami slices)
Place a date and a fig in it and roll.
Tie it with a string.
Brush some oil and fry or roast or bake!
Serve hot!!

Tip: replace date and fig with pineapple.

Recipe 49: Sweety Chops

You will need:
6 mutton chops
6 tbsp sweet chilly sauce (chinese style)
3 tbsp sweet soy sauce
3 tbsp cranberry sauce
1/2 cup orange juice
2 tbsp lime juice
Salt to taste

Method:
Mix all the ingredients and marinate the mutton chops in it for 2 hours or so. (U may keep them overnight in refrigerator)
Later fry them or roast / bake them!
U may even barbecue them!
Serve hot!!

Recipe 50: Quick Biscuits

You will need:
1 cup icing sugar
1/2 cup brown sugar
1/2 cup butter (melted)
1 cup peanut butter
1 cup biscuits (powdered)

Method:
Mix all the ingredients to form a dough and refrigerate for a while.
Give it desired cookie shape with hands and bake for 10 mins at 180 degrees in a pre-heated oven.
Decorate with icing if u wish.
Store in an air-tight container after cooling.

Recipe 51: Crab Cakes

You will need:
1 cup crab meat (boil the crabs and the remove the cooked flesh)
1/2 cup spring onions (chopped)
3 tbsp garlic paste
1 tsp wasabi / mustard paste
1 tsp rice vinegar
1 tsp soy sauce
1 cup rice flour

Method:
Mix all the ingredients (except rice flour)
Form into cakes / pattice ..
Roll them in rice flour and fry!
Serve hot with ketchup!!

Tip: instead of crab meat, u can use prawns or chicken/mutton kheema.. Veggie people try using minced soya.

Recipe 51: Tomato Soup with a Twist

You will need:
1/2 cup spring onions chopped
2 cup tomato (boiled and pureed)
1/2 cup sausages (chopped)
1/2 cup kidney beans (boiled)
Little bit butter
Salt and pepper to taste

Method:
Saute spring onions a bit over butter then add sausages, pour kidney beans and let it cook a while.
Then add the pureed tomatoes and mix well.
Season and serve hot with garlic bread!!

Tip: oregano adds a nice flavour to this soup

Recipe 52: Simple Christmas Cake

You will need:
1 Sponge cake (round)
1 cup apricot jam
1 cup fruits (fresh, chopped)
1 cup dry fruits
1 cup pineapple juice
1/2 cup icing sugar

Method:
Sprinkle some pineapple juice over the sponge cake.
Brush the top of cake with the jam and stick the fresh fruits and dry fruits over it.
Glaze the fruits with some more jam and then dust some icing sugar over it to give it a snowy effect!

Recipe 53: Walnutty Spaghetti

You will need:
5-6 slices of bread
2 cup milk
1 cup walnuts (toasted)
1 cup parmesan cheese (grated)
4-5 cloves of garlic (grated)
1/2 cup onion (chopped)
Salt, Pepper and Parsley to taste

Method:
Saok bread slices in some milk and then blitz in mixer with walnuts until it forms a paste..
In a saucepan, take some butter / oil, add garlic and onions to it.
Add salt, pepper and parsley.
Then add the bread and walnut mixture to it. Add cheese then the boiled pasta to it. Toss and serve hot with some more cheese if desired!

I hope you all will enjoy cooking these recipes..
Happy Cooking!!
- AMRUTHA LANGS

Sent on my BlackBerry® from Vodafone

NO FUSS COOKIES

2010-12-14T19:46:00.000-08:00

Recipe:38 - NO FUSS COOKIES

Shreya writes:
Dear Amru,
Sine you are blogging on baking these days .. i thought I will share this biscuits recipe with you.
I just tried it for the first time on saturday.. you see we have a cookie exchange in office. All of us have to bake cookies at home and then exchange them for other cookies. So each person has a variety of cookies over Christmas.
This is a simple no fuss recipe which everyone will love...
Love
Shreya

Heyyy Shreya,
I'm sure everyone will like this recipe..
Thanks
Amrutha

So, guyss we have our next recipe, from my good old friend Shreya..

Recipe no.38 - NO FUSS COOKIES!!

For this you will need:
250 gms soft butter
1/2 cup pure icing sugar
1/2 cup custard powder
1 3/4 cup plain flour(maida)
1 teaspoon vanilla essence

Method:
Combine vanilla essence, butter and sugar and process for 2 min or until well combined.
Then add the flour and custard powder.. just pulse for 30 sec .. if you process for long the cookies will not be of fine texture(this is important to remember)
Then roll into small balls and place them on the baking tray.. covered with baking paper.. (Butter paper)
Flatten the balls with a fork slightly or make desired cookie shapes.
Bake them in a preheated oven on 180 degrees for 12 -15 min until lightly golden.
Let them cool for few mins.. Before you transfer them in a container..
Cookies are ready to eat!
(i also substituted butter for some olive oil- went half and half)

Cookies are ready!! Absolutely easy!!
And absolutely NO FUSS!!
-Amrutha Langs

Sent on my BlackBerry® from Vodafone

Classic Chocolate Cake

2010-12-08T21:33:00.000-08:00

Recipe: 38
Classic Chocolate Cake

A classic chocolate cake is always enjoyed by everyone.
You may call it old-fashioned, but its irreplaceable!
I personally love the aroma of the freshly baked chocolate cake..
You may keep it simple as it is and serve with tea or as a dessert or lather it with loads of white whipped cream or chocolate icing!!!
Here's the recipe.. Enjoy!

You will need:
125gms dark chocolate (chopped)
4 tbsp milk
150gms butter (at room temperature)
150gms castor sugar
3 eggs
250gms maida (plain flour)
1/8 tsp salt
1/4 tsp baking soda

Method:
On a double boiler, melt the dark chocolate with milk until it is smooth in texture.

In a large bowl, cream the butter with sugar.
Add the eggs (one at a time) to this creamed butter and sugar mixture.

Then, add the melted chocolate mixture to the butter mixture and mix well.

Sieve maida, salt, baking soda and add it to this mixture.
At this stage do not mix rigorously, be gentle and just fold the mixture.

In a well greased baking tray, pour this mixture and bake in a pre-heated oven for 25mins at 250degrees.

Voila! C'est pret!
-Amrutha Langs

Sent on my BlackBerry® from Vodafone

NANKHATAI, CHEESY SPINACH & CORN TARTS, FRUIT CRUMBLE

2010-12-07T21:54:00.000-08:00

Recipe: 35 ~ 37

My friend Pallavi writes:

Hi Amrutha,
Reading ur mail is mouthwatering! maaaaast !!

Can you suggest me some baked/roasted eggless recipes ?
Also I want to try bread at home can u guide abt it ?

Awaiting 4 the same.
TC :-)
Pallavi Mujumdar

Hmmm...
Well Pallavi, thanks.. And I'll surely give you some eggless baked/roasted recipes and I'll also guide u about the bread procedure..
To start with here are some baked recipes .. Breads coming in next blog..

Today's recipes are: NANKHATAI, CHEESY SPINACH & CORN TARTS, FRUIT CRUMBLE

Recipe no 35 is NANKHATAI

You will need:
1 1/2 cup Maida
3/4 cup powdered sugar
1/2 cup + 1/8 cup ghee
1/8 tsp vanilla essence or nutmeg or cardamom or jeera and salt or oregano and masala (desired flavoring)

Method:

Mix together all the ingredients and form a soft dough.

Divide the dough into equal portions and shape them.
Place them in a greased baking tray.

Bake at 160 degrees for 15 minutes in a pre-heated oven.
Cool and store in airtight container.

Recipe: 36
Cheesy Spinach and Corn Tart.

You will need:
For the short crust pastry (that's the outer crust, the tart base)
180 gms maida
90 gms butter (at room temperature)
A small pinch of salt (1/8 tsp of salt to be accurate)

For the filling:
1 cup spinach (chopped)
1/2 cup sweet corn (boiled)
1 cup cheddar cheese (grated)
1/4 cup milk
Salt to taste
Oregano to taste
1 tbsp butter

Method:

Firstly get the pastry ready.
Sieve the flour and salt in a big glass bowl.

Cut the butter in squares and rub the mixture with finger tips until the mixture gets wet sandy texture (like bread crumbs).

Add cold water little at a time, mixing with a fork. Adding just enough to bind the pastry together.

Wrap the dough into a cling film and roll it out lightly into a thick chapati.
And let it chill in the refrigerator for an hour.

Meanwhile, you get the filling ready.
In a pan, saute the chopped spinach over some butter.
Once spinach is cooked add the sweet corn.
Now add milk, salt and oregano and let it cook stirring constantly.
Once almost done add grated cheese and cook until cheese melts, cover it and keep it aside to cool.

Now, get the pastry out of the refrigerator.
Roll it again over the cling film.

Remove the cling film from one side of the rolled out pastry (keep other side for you to handle the pastry) and flip it in your pastry/tart tin.

Once placed properly in the tin, remove the other side of the cling film as well, and poke the pastry with fork. (Remember: the short crust pastry shouldn't rise)

Put it in pre-heated oven for 18 minutes at 180 degrees.

Once baked. Cool the pastry and then pour the filling into it.

Add some more cheese if you like and bake for more 5 to 10 minutes at same temperature or until its just about light brown in colour and cheese has melted.
Serve hot or cold!

Recipe: 37
FRUIT CRUMBLE

You will need:
500 gms or a little more Apples or Peaches (peeled and sliced)
90 gms powdered sugar
90 gms maida
60 gms butter
Whipped Cream as much you wish!

Method:

In a baking dish, place half of the apple pieces in it.
Sprinkle half of the powdered sugar on it.
Now, place the remaining apple pieces over it.

Sieve maida in another bowl. Rub in the butter cubes with finger tips and let it attend wet sandy texture.
Mix the remaining powdered sugar into it.
Now put this mixture on the fruit and press it gently with finger tips.

Place the baking dish in pre-heated oven and bake at 175 degrees for 35-40 minutes.

Serve hot with loads of whipped cream.

-Enjoy!!!
Amrutha Langs
Sent on my BlackBerry® from Vodafone

Kids Party Food

2010-12-06T09:26:00.000-08:00

Recipe: 28 ~ 34

Too much planning can make an adult celebration fall flat and children also resent attempts to regiment their behaviour at party.

Children love to play noisy, boisterous games with gusto.
And at the same time enjoy fun food and drinks..

So here are some fun drink and food recipes for kids parties..

Caramallo Milk

Recipe: 28
Caramallo Milk

You will need:
6 tbsp butter
4 tbsp brown sugar
1/2 cup fresh cream
2 cups milk
8 marshmallows (white)
1 cup grated chocolate (dark)

Method:
Melt butter in saucepan, add brown sugar, stir over heat until sugar dissolves.
Remove from heat and add fresh cream, stir until smooth.
Add milk, stir over heat again until just boiling.
Pour into tall glasses, place marshmallows and sprinkle grated chocolate.

Recipe: 29
Pastel Punch

You will need:
2 cups canned pineapple juice (chilled)
2 cups canned raspberry juice (chilled)
1 litre lemon soft drink
1 litre vanilla ice cream

Method:
Blend all the ingredients until it becomes smooth and frothy.
Serve immediately.
This can be made with any citrusy fruits. Here I have used Orange Juice and Raspberry Juice Combination..
Recipe: 30
Vanilla Malt Drink

You will need:
3 cups milk
1/4 cup malted milk powder
2 tsp vanilla essence
2 tbsp honey
1 cup grated dark chocolate
Method:
Blend on high all the ingredients. Serve immediately with grated dark chocolate.
This drink can be served chilled or enjoyed hot!

Recipe: 31
Bewitched Brew
You will need:
1 bottle blackcurrant juice
1 bottle apple juice
1 bottle ginger ale
Method:
Combine all the ingredients. Serve in tall glasses with crushed ice.
Or serve in margarita glasses with the glass rims rolled in powdered sugar.

Recipe: 32
Chewy Rumble Crumble
You will need:
1 cup marshmallows (white)
1 cup dark chocolate
1 cup white chocolate
1/2 cup butter
3 cups crushed biscuits (digestive/marie)-crush into powder form.
1 cup whipped cream
1 cup icing sugar
Method:
In a saucepan, over medium heat melt butter and add marshmallows, dark and white chocolate.
Cook until the whole mixture melts and becomes a soft gooey texture.
Add the crushed biscuits. Mix.
Pour this mixture in a greased cake tin.
And let it cool, once cooled keep it in refrigerator to set.
Before serving dust some powdered sugar and whipped cream!

Recipe: 33
Fruity Jelly Cake
You will need:
4 tbsp china grass (pink colour)
4 cup water
1 sponge cake
2 cups chopped fruits
desired Icing or whipped cream
strawberries or cherries for decoration
Method:
Dissolve china grass in water over medium heat, stirring constantly for about 8 minutes.
Meanwhile, cut a hole in centre of the sponge cake and keep it aside, in the serving tray.
Place the chopped fruits in the centre of the cake.
Once the china grass is ready, let it cool a bit, then pour this mixture in the centre of the cake, over the chopped fruits
Refrigerate it.
Once set, decorate with desired icing or whipped cream and serve!
You can decorate with strawberries or cherries!

Recipe: 34
Fruity Toastado Squares
You will need:
10 toasts (bread)
Jam
1 cup chopped fruits
5 Cheese slices
Method:
Cut the bread toasts into bite sized squares.
Cut cheese slices in proportion with the bread toast squares.
Place the cheese over toast, a drop of jam over it and some chopped fruits.
Garnish with a drop of jam or whipped cream.

I'm sure this food will not only be enjoyed by kids but everyone!!
Cheers
Amrutha Langs

Sent on my BlackBerry® from Vodafone

Bombay Duck Curry

2010-11-27T04:40:00.000-08:00

Recipe 27: bombay duck curry (pathare prabhu bombil kalvan)

Pathare prabhus are original mumbaikars, the first people to have been settled in mumbai..

My mother's maiden surname is Pathare, and here I'm sharing a typical recipe of theirs which is loved, enjoyed and cherished by everyone.
Bombil kalvan (bombalache kalvan) - the english word for bombil is bombay duck. Well, its not a duck but a very tasty fish.

My very good friend, Manasi has asked for this recipe, she loves pathare prabhu cooking.

Manasi here's a recipe for you.. Enjoy!

For Bombil kalvan (bombay duck curry), you will need:

6 pieces Bombil (Bomaby Duck) pieces - each cleaned and cut in half
2 tbsp tamarind pulp
1 cup chopped coriander
3-4 green chillies
10-12 cloves of garlic
1/4 cup grated coconut
1 tbsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tbsp lime juice
1tbsp oil

Method:
Grind coriander, chillies, coconut, garlic, tamarind pulp with water (as required) to a fine paste.

In a vessel, marinate the fish pieces with salt, turmeric powder, red chilly powder, oil and lime juice and keep for 5 mins.

Now add the coriander paste to the marinated fish.
Keep again for 5 mins.

Now add about 1 cup water and keep it on medium flame to boil.

Once the fish is cooked add some freshly chopped coriander to it and serve hot with steam rice.

-Amrutha Langs

Sent on my BlackBerry® from Vodafone

BAKARWADI

2010-11-21T08:22:00.000-08:00

Recipe: 26 BAKARWADI

A typical maharashtrian snack, can be enjoyed with a hot cup of tea or can be dipped in cooling curd or simply eaten the way it is...........

For BAKARWADI, you will need:

Ingredients for the outer cover:
1 cup Chana atta (gram flour)
1/2 cup wheat flour
1/2 cup maida
Salt to taste
1 tbsp red chilly powder
1 tsp turmeric powder
Water (to make a dough)

Ingredients for filling:
4 tbsp tamarind pulp
4 tbsp jaggery powder (or grated)
4 tbsp water
1 tbsp jeera (cumin seeds)
1 tbsp dhaniya (coriander seeds)
4-5 peppercorns
2 dry red chillies
1 tsp kasuri methi
1 tbsp oil
Salt to taste
1 tbsp red chilly powder
1 cup sev (ready made packet of sev)
4 tbsp cup sesame seeds
Oil for frying

Method:

Knead a dough(with the ingredients mentioned) like you make for chapatis.

For making filling:

In a pan take oil, put dry red chillies, dhaniya, jeera, peppercorns, little salt, kasuri methi - roast these maslas and grind them into a fine powder.

Mix the tamarind pulp, jaggery and water and bring it to a boil.
Now, add the masala powder, to the tamarind - jaggery mixture.
Add salt to taste and some red chilly powder.
Keep it aside and let this paste cool.

Now roll out chapati out of the dough.
Brush the tamarind - jaggery paste to it, then spread the sev, sesame seeds evenly over it.

Then roll it from the side and form into a roll! (like you make for spring roll - but roll it tight)

Once rolled cut them into pieces, and then press each tight so that the filling stays intact.

Deep fry these! And serve hot or store in an air-tight container .. Lasts long !!!!

Enjoy!!!
Amrutha Langs

Sent on my BlackBerry® from Vodafone

Mexican Bhel

2010-11-21T07:58:00.000-08:00

Recipe: 25 - MEXICAN BHEL

This recipe has been sent by a very good friend of mine who is also a food lover and follower of this blog.. Shreya!
Being my school friend, I have shared my lunch-box with her, school bench and yeah we share the same group of friends!
A full gang of girls!! Aint it, shreya!!

After marriage, she is living in Australia. Staying in a different land obviously gave her an opportunity to explore new cuisine and introduce it in her everyday cooking!!

One such recipe which is her fav recipe , has been sent by her ..

Thanks Shreya for sharing the recipe....

So our recipe no 25 is Shreya's Mexican Bhel...

For Mexican Bhel, you will need:

1cup Kidney Beans soaked and boiled
1 cup Canned or fresh tomato paste ( for gravy so use your discretion)
1 tbsp Chilli powder
1 tbsp Oregano
1 tbsp Mexican spices powder (it contains paprika,cumin powder)
1tbsp Garlic paste
2 tbsp Oil
Salt to taste
1/2 cup Lettuce Chopped
1 cup Onion & Tomatoes chopped
1 cup Grated Cheese
Tortilla sheets
(If you do not have tortilla sheets, you can make at home. Just make the dough from Makki ka atta (corn flour) and make triangualr shapes and fry them . This is for the base.)

Method:
To make kidney beans gravy. Heat a vessel and put some oil, put the garlic paste and the onions and saute. Pour the tomato puree and saute , then put oregano, chilli powder and salt ( you can put some sugar if you want just for some sweetness) Pour the kidney beans in the end and let it boil. Finally,In a bowl add the fried tortillas in the bottom top it up with shredded lettuce, chopped tomatoes and onion and add the cheese, then pour the kidney beans gravy.

You can also put some guacamole or sourcream on the sides Mexican Bhel is ready to eat!

Enjoy!
Amrutha Langs

Sent on my BlackBerry® from Vodafone

Kitchen Essentials - part 1

2010-11-17T02:08:00.000-08:00

Kitchen Essentials : every homemakers guide to building a good kitchen :
"beti bani biwi aur bahu aur bahu bani maa"

Have you recently got married and are worried about entering the kitchen? About starting to cook? About the measurements?
If I have 4 members in my family then how much flour will be needed to make chapatis? Or how much rice to cook? How do I give variations in my everyday cooking?

Hmmmm ........ Toooo many questions which might at times get you puzzled...

Here are some tips which will help you get out of this situation and be considered the 'good biwi or a good bahu rani' ... Hahhahaha
Jokes apart, but here are some tips for your everyday cooking!

The measurements given are for 4 people:

Rice - 1 1/2 cup rice grains
Dal - 1 cup tuur daal
Veggies - 500gms
Leafy veggie - 1 bunch
Salad - 250 gms (cucumber/tomato, etc...)
Wheat flour - 4 cup wheat flour
Curd - 2 tbsp curd + 2 cups warm milk
Buttermilk- 1cup thick curd+ 2 cups water
Saunf/ badishep with sugar - 4 tbsp
Tea - 4 cup water + 4 tsp tea powder (sugar as per taste)
Nimbu paani - 4 glass of water + 6 tsp sugar + 2-3 tsp lime juice + 1/2 tsp salt + 1 tsp grated ginger/juice of ginger + 1/2 tsp cardomom powder.

10 MUST HAVES!!!

Keep the following things handy, as these prove to be a life saver and can be stored easily :

1. Aam ka achaar (mango pickle) or any achaar(pickle)

2. Muramba/Murabba (sweet mango or any murabba)

3. Chutney - dry and wet both . For e.g. Garlic chutney (dry), gun powder chutney (dry), pudina chutney (wet) etc....

4.Keep all the pastes ready,so for everyday cooking you don't have to waste time in grinding. Pastes like - garlic paste, ginger paste, red chilly paste, green chilly paste, pudina paste(mint paste), chinese cooking paste, italian sauce, spanish salsa, tomato puree, lime juice.

5. Juices are a good source of instant energy, we all know that but did you know that you can add these juices to add a different flavour to your cooking.
For e.g.
Orange juice if added to pumkin sabji can give a nice twist.
Sweet lime juice + soda - an instant drink.
Sweet lime juice can be used as a salad dressing with little sugar, black pepper powder and salt mixed - pour over some roughly chopped ice-berg lettuce and sweet corn!
Orange juice with little sugar can also be used as a salad dressing. Pour it over some grated carrots and add some sultanas (kishmish) to it!
Juices come really handy!!

6. Mayonnaise is a must! - from salad dressing to sandwiches everywhere it can be used.
In addition to that try making various dips out of the same old plain mayo...
Mix tabassco sauce with red chilly paste and honey and mix it with mayo - a spicy yet sweet dip is ready!
Mint paste + salt + green chilly paste + Mayo - mint mayo dip

7. Papads - from plain roasted, fried to masala papad.. Everyone's fav!
Apart from that these can be stuffed with your favourite stuffing and served like a crispy wrap/frankie.

8. Potatoes & Onions are a must in your kitchen ! (Unless you are a jain) as add ons to your sabji or from sabjis to pakodas.... A variety can be made from these ..

9. Curd! Plain curd is always essential but try experimenting this:
In a decorative bowl, take a drop of food colouring, add some powdered sugar or sweet jam to it and then add desired fruit chopped in small pieces to it. Now mix everything well and add 1 tbsp curd + 1 cup warm milk and then let it set overnight and next day morning once its set put it in refrigerator and serve chilled!
Try it with mangoes and strawberries. (If trying with pineapple using canned pineapple instead of fresh)
And curd obviously gives you the other variations like chaas(buttermilk), lassi, etc..

10. Poha, rawa(suji), sabudana(tapioca) - serves great as breakfast, snack or starters or even desserts.

Hope these tips help you building your kitchen!!!
Will keep posting more blogs on this topic till then all the best with your cooking!!!

- beti bani biwi aur bahu aur bahu bani maa!!!
Amrutha Langs

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KASHMIRI MUTTON

2010-11-16T23:16:00.000-08:00

Recipe: 24 - kashmiri mutton

The photos attached are from my granny's cook book (mom's mom) ..
She used to maintain this diary wherever she travelled. My granny along with my grand-dad used to stay in Kashmir, as my Grand-dad was posted there as an Architect for the Army. They have stayed in Kashmir for around 10 years.

I've grown up listening to their wonderful tales n stories from Kashmir - the paradise (as they used to refer)

My granny has a whole section of Kashmiri recipes noted in her diary. When I got hold of her diary, I was amazed by the fact, she wrote recipes along with some stories revolving around that recipe.

I think my blogging of recipes has come genetically to me through her...

Anywayz, today the recipe that I'm gonna share with you all is a recipe from my Granny's book -
An authentic Kashmiri Mutton recipe..
Cheers!

For Kashmiri Mutton, you will need:

1 kg mutton (diced)

4 tbsp oil
2 bay leaf
1 small stick of cinnamon
2 green chillies (slit length wise)

1 cup onion (chopped-thin sliced length wise)
1 cup tomatoes (chopped)
1/2 cup carrots (chopped)
1/2 cup french beans (chopped)
1/2 cup green peas (fresh)
1/2 cup potatoes (chopped)
(All veggies should be chopped into squares- try to keep the size same)
Salt to taste (1tsp)

For marination:
1/2 cup yogurt (fresh dahi)
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp lime juice
2 tbsp tomato puree
Salt to taste (1tsp)
1 tsp haldi (turmeric powder)
1 tsp red chilly powder
1 tsp regular masala
2 tbsp oil

2 tbsp kashmiri red chilly paste (to make this paste- soak kashmiri red chillies with a small pinch of salt and water for a while then grind them into a fine paste-you can store this paste in refrigerator for 15 days)

Freshly pounded masala
(For this masala- take 2tbsp each of - coriander seeds, cumin seeds, 1 small cinnamon stick, 2 cloves, 2 dry red chilles, 1/2 tsp anise, 4 peppercorns - roast all these masalas dry in a pan with some sea-salt / regular salt and then pound them or simply grind into a fine powder)

Method:

Firstly marinate the mutton pieces with all the ingredients mentioned (marination ingredients as mentioned above)
And keep it aside for an hour.

In a vessel, take some oil and add the bay leaf, cinnamon, green chillies and then saute the onions till golden brown

Then add the marrinated meat (mutton) into it. Cook for long until meat is tender.
Also add all the veggies one-by-one. First the tomatoes, carrots, then french beans, potatoes, and peas.

Now cook everything together till all the veggies and mutton are cooked and tender!

Add freshly chopped coriander before serving and serve hot with steamed rice or with kadak roti or kadak pav!!!

Enjoy!!!

"Taarif karuu kya uuski jisne tumhe banaya!!!"
Note my words:
People will be singing this to the mutton after eating it!!! ;-) :-)

Sluurrrrrrppppp!!!
-Amrutha Langs

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GUAVA PICKLE

2010-11-16T20:45:00.000-08:00

Recipe : 23 - Guava Pickle

This pickle will surely add a new flavour to your everyday meals - Something different !!!

For GUAVA PICKLE, you will need:

2 guavas (chopped into small pieces)
1 cup jaggery (grated)
4 tbsp pickle masala (achaar masala)
1 tbsp raai (mustard seeds)
1 tsp hing
1 tsp methi (fenugreek seeds)
1 tsp jeera (cumin seeds)
1 tbsp oil
1 tsp salt

Method:

Mix the guava pieces with the pickle masala and salt and keep it aside.

Meanwhile, in a saucepan, take some oil, add raai, methi, jeera, hing and then add the guava pieces to it.

Let the guava become soft then add the jaggery. Cook for a while.

Serve hot with rotis or phulkas.

Once cooled it can be stored in an air-tight container in refrigerator for 5-6 days.

-Amrutha Langs

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AMBOSHI CHE LONCHE

2010-11-16T20:30:00.000-08:00

Recipe: 22 - Amboshi che lonche

Well its not something out of this world .. Its a typical maharashtrian pickle.

Amboshi means dried raw mango pieces. You get it in market.
When raw mangoes or mangoes are not available amboshi is used to make pickles.
Lonche means pickle.

So, the recipe I'm giving you all here is for the Dried Raw Mangoes Pickle.

You will need:

200 gms (approx. 2 cups) amboshi (dried raw mangoes)
1 cup jaggery
3/4 cup water
1 tbsp salt
2 tbsp red chilly powder
4 tbsp pickle masala (achaar masala)
4 tbsp oil (for tadka)
1 tsp raai (mustard seeds)
1 tbsp methi (fenugreek seeds)
1 tsp hing

Method:

Soak 'amboshi' in some water for about 1 hour, it should soften by then.

Once it softens make small pieces.
Mix the red chilly powder, achaar masala and salt and mix it with the amboshi pieces.

Meanwhile, make one string consistency syrup with jaggery and water.

Now mix the amboshi mixture with jaggery syrup.

In a small pan take oil,heat the oil then add methi, raai, hing and let it cool. Now add this mixture to the amboshi-jaggery mixture.

Let it cool completely then store in an air-tight container.

Lasts for months. And with time it becomes softer and tastes even better.

Cherish this pickle with roti, samosas, parathas, dosas & anything & everything!

Add that little zing to your food!

-Amrutha Langs

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