Bulbul Taste

2011-03-19T14:43:00.003+05:30

Radha Krishna Oil Painting with Clay work , stones and pearls. Size 36" * 24", Cost Rs. 4000/= For inquiry/order please use e-mail address.

2009-06-21T11:07:00.001+05:30

Radha - Krishna Painting (Code:TL0092):

Size: 36" * 24"
Base: Board with fine base.
Material Used: Oil colors, Clay, Precious stones, Pearls etc.
Cost: Rs.4,000/-.

2009-06-21T10:39:00.004+05:30

Radha-Krishna Painting (Code:TL0091):
Size: 36"* 24",
Base: Board with fine base,
Material Used: Oil colors, Clay, pearls, stones etc.
Cost: Rs.4,000/-

2009-03-29T10:32:00.004+05:30

MATAR DO PAYAJA

Ingredients:

Peas (Matar) shelled – 1.5 cup
Onions – 4 small.
Tomato – 1 big.
Green chili – 1.
Ginger – 1”grated or finally chopped.
Salt – 1 tsp.
Coriander powder – 1tsp.
Turmeric powder – ½ tsp.
Cumin seeds – ½ tsp.
Oil – 1 tbsp.
Garnish – coriander leaves, chopped – 1 sprig.

Method:

Wash peas. Cut the onion into 4 pieces. Cut tomato into 8 pieces. Cut green chilly into 4 pieces. Heat the oil in pressure cooker and add cumin seeds, turmeric powder and coriander powder. Fry lightly and add the peas, onions, green chilly, ginger, tomato and salt. Cover the pressure cooker and cook for 5 minutes. Remove from heat and open immediately. Serve hot garnished with chopped coriander leaves.

TIPS: In place of fresh peas, dried, dehydrated or frozen peas can be used.

Dried Peas : 15 gm Peas to be soaked over night. Pressure cook them in ¾ Cup water for 15 minutes and proceeds as for fresh peas.

Dehydrated Peas: Soak 15 gm Peas in ¾ Cup warm water for 15 minutes and drain. Reserve the water. Bring this water to a boil and add the soaked peas. Simmer for about 15 minutes till tender. Proceed as for fresh peas.

Frozen Peas : Use the same quantity as fresh peas but it needs less time to cook.

Alu Do Payaza :Alu do payaza is made by the same method. Use potato instead of peas in the above recipe. 4 medium sized potatoes cut into thick cubes.

2009-02-03T13:44:00.000+05:30

Mix Vegetables Raita

Ingredients:

Curd – 100 gms.
Fresh malai or cream – 2 tbsp.
Salt – ¼ tsp
Red chili powder / Black pepper powder– ¼ tsp.
Roasted jeera powder – ¼ tsp.
Tomato – 1 small
Cucumber – ½ small
Boiled potato – ½ small
Boiled peas – 1 tbsp.
Green coriander leaves (finally chopped) – 1 tbsp.
Green chili – 1 chopped

Method:

Chop all vegetables in small and square pieces. Beat the curd and mix malai or cream and make it of pouring consistency. Now mix salt, pepper, boiled peas (Matar) and all chopped vegetables and garnish with coriander leaves. Chill and serve cold.

Useful Tips:
You can put ½ small finally chopped onion in raita also.

2009-02-03T13:42:00.000+05:30

Potatoes (Aloo) Raita

Ingredients:

Potatoes – 100 gms.
Water – 50 ml.
Curd – 100 gms.
Salt – ¼ tsp.
Black Pepper – a dash.
Roasted cumin seed powder – ¼ tsp.
Coriander leaves (finally chopped) – 1 tbsp.

Method:
Boil and dice potatoes and proceed as in Bottle guard / Ghia raita.

2009-02-03T13:39:00.001+05:30

Cucumber Raita

Ingredients:

Curd – 100gms.
Salt – ¼ tsp.
Black Pepper powder or red chili powder - a dash
Roasted cumin seeds – ¼ tsp.
Coriander leaves finally chopped – 1 tbsp.
Cucumber – 1 small (100 gms.)

Method:

Peel and grate cucumber. Beat the curd and make it of pouring consistency. Now mix grated cucumber, salt and pepper and garnish with chopped coriander leaves and roasted cumin seeds. Chill and serve cold.

2009-02-03T11:29:00.009+05:30

Bottle Guard/Ghia/Loki Raita

Ingredients:

Bottle guard / Ghia – 100gms.
Water – 1 tbsp.
Curd – 100gms.
Salt – ¼ tsp.
Black Pepper – a dash.
Roasted cumin seed powder – ¼ tsp.
Coriander leaves (finally chopped) – 1 tbsp.

Method:

Grate the ghia and boil in 1 tbsp of water till soft on slow fire. Cool and squeeze tightly. Beat the curd and make it of pouring consistency. Now mix ghia in curd with salt and black pepper and garnish with chopped coriander leaves and roasted cumin seeds powder. Chill and serve cold.

Useful Tips:
You can use red chili powder instead of black pepper powder.

2009-01-31T11:57:00.007+05:30

Boondi Raita

Ingredients:

How to prepare Boondi:

Besan/ Bengal gram flour – 50 gms.
Water – 5 tbsp.
Salt -1/4 tsp.
Oil for deep frying.
Water for soaking – 1 cup.

Method:

Prepare a medium thick batter with besan, salt and water. Beat well and make it light and creamy. Heat oil in a skillet. Drop the batter through a perforated spoon into the hot oil as fine boondi. Fry till light golden and crispy. Now soak in one cup luke warm water for 10 minutes, squeeze it lightly and now it is ready to use in raita.

Boondi Raita:

Ingredients:

Curd – 200 gms.
Cream or Malai – 4 tbsp.
Salt - ½ tsp or as required.
Black Pepper – a dash.
Roasted Cumin powder – ½ tsp.
Red chili powder – ¼ tsp.
Coriander leaves – finally chopped few spring for garnishing.

Method:

Beat the curd and make it of pouring consistency. Mix malai or cream, salt and squeezed boondi. Put it in a bowl and garnish it with roasted zeera, red chili powder and chopped green coriander leaves. Chill, serve cold.

Useful Tips:

You can use one tsp. sugar for different taste.
You can use ready made boondi also.

2009-01-31T11:43:00.006+05:30

Raitas are a pleasing and complementary accompaniment both in hot summer and winter.They are made by combing fruits, fresh vegetables, nuts, Besan boondi with curd and seasoning. It's texture should be soft, creamy and thick. Now I am sharing some delicious ratias with you which are most popular in my family and appreciated by both my elders and my sweet daughters always.

Pineapple Raita

Ingredients:

Curd – 100 gms.
Canned pineapple – 3-4 slices.
Salt – 1/6 tsp.
Fresh Cream or malai 2 tbsp.
Sugar – 1 tbsp.
Black Pepper – a dash.
Roasted cumin powder -1/4 tsp.

Method:

Beat the curd and make it of a pouring consistency. Mix cream or malai, sugar and salt in curd.Chop the pineapple fine and mix pineapple pieces in curd. Now garnish it with black pepper and roasted cumin powder, chill, serve cold.

Useful Tips:

Never use fresh pineapple in Raita. If it is fully ripe then also Raita will became bitter in taste.
For mix fruit Raita substitute mix fruits as black grapes, grapes, banana, apple, papaya, mango and proceed as in pineapple raita.
You can use tinned fruits also.

2009-01-31T11:36:00.005+05:30

KANJEE (Water with Gajar/Carrot)

Ingredients:

Water - 24 cups.
Mustard seeds (rai) coarsely ground - 5 tsp.
Salt- 5 tsp.
Red chili powder (optional)-1/4 tsp.
Black or red carrot - 3 cups.

METHOD:
Wash, scrape and cut the carrots into long near about 6 cm long, thin pieces. Add all ingredients to water. Mix well. Store in steel container. Put in the sunlight for 4 days or more to sour.

2009-01-31T11:22:00.004+05:30

LASSI (SALTED)
Ingredients:

Curd - 200 gms.
Water – 200 ml.
Refined Oil – 1 tsp.
Asafotida/Hing – 1 pinch.
Cumin seeds – ½ tsp.
Coriander seeds – ¼ tsp.
Black salt – ½ tsp.
Salt – ½ tsp.
Dry mint powder – ¼ tsp.
Garam Masala – ¼ tsp.
Red chili powder - ¼ tsp.

METHOD:

Blend the curd and water in a grinder for ½ minute. Add black salt, salt, dry mint powder, garam masala, red chili powder in curd .Heat oil in a pan and brown asafoetida, cumin seeds, coriander seeds and sauté for ½ minute. Garnish lassi with this baghar. Now this lassi is ready to serve.

How To Prepare Tamarind Paste

2009-01-17T13:19:00.005+05:30

Ingredients

Seedless Tamarind 25 gm
Water 1 1/2 cup

Method:

Wash Tamarind and boil in water for five minutes. Cool the content, mash properly and squeeze the tamarind pulp.

Useful Tip:
If we boil the tamarind, it will not be harmful for throat.

Mint And Coriander Chutney ( Green chutney)

2009-01-17T12:54:00.006+05:30

Ingredients

Green coriander leaves 1 cup
Mint Leaves- 1/2 cup
Small green chilli- 2/3 cup
Tamarind/ Lemon Juice- 5 tbsp
Water- 1 tbsp

Pick and wash the coriander mint leaves. Discard the hard stems while picking. Grind the coriander leaves, mint leaves, green chillies, salt, tamarind paste/ lemon juice and water to a fine paste.

Quick Tips:

Chutney can be prepared with mint leaves alone or coriander leaves alone.
You can add 1 tsp sugar for sweet and sour taste.
The chutney can be preserved in refrigerator for 3-4 days.

2009-01-05T21:58:00.008+05:30

Rawa Pakora

Ingredients

Boiled Potatoes – 4/5 medium sized
Bread Slices – 3
Green chilies -2 finally chopped
Ginger – 1 tsp grated
Salt – 1tsp
Red Chilly powder – ½ tsp
Gram Masala – ¼ tsp
Rawa or Semolina – 2 tbsp
Oil or Ghee for deep fry.

Method

Boil and grate potatoes, mix moisten bread slices and mash it properly. Now add green chilies, ginger, red chilly powder, salt, gram masala and again mix properly. Divide into 7 or 8 portions. Flatten out each round and press them into dry rawa and cover all sides equally. Heat oil or ghee in a karahi to just below smoking point, deep fry till golden brown, drain on a brown paper and serve hot with green coriander chutney.

Fry these Pakora at the time of serving.

Quick Tip:
Do not dry the pakoras again, they will absorb more oil.

Chana Palak Cutlets

2008-12-18T14:29:00.004+05:30

Ingredients

125 gm Spinach
1 inch Ginger(Finely Chopped)
3 Green Chillies (Finely Chopped)
2 tsp Green Coriander Leaves (Finely chopped)
6 Bread Slices (Soak in water and squeezed tightly)
1 cup Yellow Gram Dal ( soaked overnight and coarsely grinded)
Salt, red chilly powder- according to taste
Coriander Powder- 1 tsp full
Garam Masala - 1/4 tsp
Oil for deep frying

Method:

Wash and chop the spinach properly. Mix all the above mentioned ingredients well i n a bowl. Take a lemon-sized batter on your palm and form them into beautiful oval and flat shape with the help of some water. Deep fry these cutlets until golden brown. Serve hot and Garnish with Green Chutney.

Krishna

2008-12-13T12:19:00.003+05:30

This is Shree Krishna clay painting. ..

bulbultaste

2008-12-10T18:26:00.001+05:30

I, Shalini Jain, a true lady having a lot of recepies and many useful tips for daily use, those make your life very easy. Now with the help of this blog, I wants to share with all of you my ideas.