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Useful Links

2009-08-27T13:59:00.000-07:00

Dish
http://avaisnavisvoice.blogspot.com/search/label/Cooking%20for%20Krsna

http://www.kurma.net/recipes/vegan.html

http://iskconbangalore.org/contents/recipes/intro.php

http://recipes.iskcondesiretree.info/

KC recipe blog -

http://www.transdentalfood.blogspot.com

KC recipes!
http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm

Garlic Pickle

2009-08-26T12:52:00.001-07:00

It was that time of the year when Chaturmaas the four month sacred period was going to start. I had some garlic bulbs that were unused and I was not ready to use garlic in anything and everything I cooked. So decided to make a pickle. This year I had already made 4 other preserves hence didn't want to go about making the masala myself. Also there was a packet of Bedekar's Pickle masala lying around that I wanted to use. Here is what I did.

Ingredients

3 bulbs garlic
1 table spoon Bedekar's pickle masala
1/2 lime juice
1/2 cup oil

Peeled the pods and cleaned to get the garlic pods. Fried them in oil for 2 mins. Let it cool for 5 mins added masala, lime juice and mixed. Cooled completely through the day. Before going to bed transfered the pickle into a dry jar. It gave me about 300 ml jar pickle. Generally we start using pickles as soon as they are made even if they haven't aged yet. This pickle was fortunate it aged for 4 months.

Kadipatta Til Chutney

2009-08-26T12:51:00.001-07:00

Ingredients

1 cup Curry leaves/ Kadipatta
4 teaspoons Sesame seeds/ Til
1 inch of tamarind
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup dry coconut grated
2 teaspoon oil
1 tablespoon Poppy seeds /Khus Khus
1 pinch asafoetida
1/2 teaspoon mustard seeds

First in a non stick pan add oil. Crackle the mustard seeds. Add in a pinch of asafoetida. Fry the curry leaves until crisp it will turn a darker shade of green. Add in the sesame seeds mix, then the Poppy seeds mix. Fry till aromatic. Now add in the grated dry coconut brown it a bit but watch out not to burn it. Put off the heat and let is cool completely. Then pound it in the mortar and pestle for coarse powder along with tamarind, salt and sugar.

We like this chutney powder to be textured with a peek of all its ingredients. But if you are the type who don't like textures then grind it to a fine powder. Serve with any type of Bhakari or rice and ghee like they would in the south.

Mint Cilantro Chutney

2009-08-26T12:49:00.000-07:00

Ingredients

1 cup chopped cilantro
1/2 cup chopped fresh mint leaves
1/4 teaspoon salt
1 teaspoon sugar

Grind together into paste with minimum water.

Baby Onions and Chilies in Vinegar

2009-08-26T12:48:00.000-07:00

Some time ago I had pjavascript:void(0)ut some baby onions (sambar onions) in vinegar and forgotten about it. Then yesterday I bought these chilies for Mirch ka Salan that I want to try out. I removed the baby onions to check the taste. I flipped completely.

I knew I would not need more than 6 chilies for the two of us so had to do something with the rest of the chilies. They went into the vinegar. That was the easiest way to enhance my fantasies of jalapenos in vinegar. I washed and pat dried them. One slit in each chili to ensure pickling inside out. I let the chilies swim in the onion pink vinegar and let the already pickled onions in the same jar sit atop the green chilies.

Thecha

2009-08-26T12:47:00.001-07:00

Thecha is Marathi means some thing that is smashed. Well then this is the chutney that needs mashing up and it just smashes your taste buds. Let me warn you upfront this is not for people with mild tummies. Even if you gulp a glass of butter milk after it you will remain ablaze for the next 24hrs.

Now after that you still want to take the challenge then here is the recipe of a tame version compared to the village version with loads of green chilies.

Ingredients

2 green chilies
2-3 cloves of garlic
1/8 teaspoon salt
few drops of oil

In a non stick wok after heating it add a few drops of oil. Slit the green chilies to avoid bursting them follow up with garlic cloves. Roast for a while till both the green chilies and garlic is stained.

Cool a bit and then mash up in a mortar and pestle with the salt. Leave it coarse.

This Thecha goes as an accompaniment with Bhakri says tradition but let me tell you a secret , warmed baguettes with Thecha smeared on it is awesome or spread it on a pizza for the Indian fusion.

Green Chili Pickle

2009-08-26T12:45:00.000-07:00

Ingredients

250 gms Green chilies
3 tablespoons mustard seeds
1 tablespoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon asafoetida
1/2 cup salt
1/2 cup oil
4 tablespoons of lemon juice

Lets get the powders done first. To start, dry roast the fenugreek seeds. Grind them in a dry grinder to powder. Add the mustard seeds to the same grinder and powder coarsely. Though most pickles ask for mustard dal or split yellow mustard, ground whole mustard too does no harm. I keep the skin of the mustard seeds too.

Then cut the green chilies into tiny pieces and transfer to a large bowl. Sprinkle on it the ground mix of fenugreek seeds and mustard. Add the turmeric, salt and asafoetida. Mix well. Keep aside.

Heat the oil in a kadhai/ wok to smoking point. Put off the heat. Let it cool completely.

Now mix the chilies and spices in the oil. Follow in with the lemon juice. Mix well. Store in clean container. This pickle is ready to eat in a weeks time.

Lal Dal

2009-08-26T12:42:00.000-07:00

Ingredients

1/2 cup of Masoor Dal (Lal Dal)
1 medium onion halved and sliced
2 pieces of Amboshi (Sundried mango slices)/ kokum
2 green chillies
1/4 teaspoon mustard
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
1 handful chopped green coriander
few curry leaves
1 pinch hing
1/2 teaspoon Koli masala (optional)
2 cups water
1 table spoon oil
salt to taste

Soak Lal (Masoor) Dal for half an hour. In a vessel add oil splutter mustard seeds add hing, curry leaves and chopped onion fry till onion is translucent. Add the rest of the spices except amboshi. Add soaked masoor dal stir a bit and then add all the water. Cook till almost done with lid on. Then add amboshi and salt and cook on slow for 5 mins till amboshi is soft. and the sour flavor is mixed with the dal. Kokum can also be used but remember these two have complete distinct flavors. The Dal when done should be nice and smooth and really thick in consistency. Add chopped coriander to garnish. Have this dal with steaming hot rice. The dal should be thick enough the just sit on the rice waiting to be mixed with the hand and fingers to be licked while eating. Yummmmmy.

Valachi Khichadi

2009-08-26T12:41:00.000-07:00

Ingredients
1 cup raw rice
1 cup sprouted val
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 green chillies split
1 onion chopped
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
1 tablespoon oil
2 cups water
some chopped cilantro and fresh shredded coconut for garnishing
2 tomatoes chopped (optional)

Sprouting Val:
This requires 3 days. First soak 1/4 cup val in water for 1 day. At night tie the soaked val in a muslin cloth to sprout. Sprinkle water just to wet the pouch of val so the sprouts grow well thru the second day. On the third day the sprouts are ready for further processing.

Now Boil some water in a pan and put the val sprouts in it. This will loosen the skin, deskin the sprouts to get the yellowish sprouts. Keeps the sprouts aside.

Main procedure:
Now heat a small cooker add oil and fry the onions. Add the ginger garlic paste and fry. Add the rest of the ingredients and last the washed rice and sprouts. Add 2 cups water. After 2 whistles put of the gas. Open after the steam has subsided. Stir lightly so that the rice grains are not mashed. While serving garnish with some chopped cilantro and fresh shredded coconut. Enjoy the smells and flavours!

Vangyacha bharit

2009-08-26T12:40:00.001-07:00

This is a stuffed aubergines dish. Unlike the roasted aubergines paste like dish that is called vangyache bharit in Marathi, in Koli dialect bharit means stuffed.

Ingredients

10 baby aubergines
1/2 cup grated fresh coconut
2 onions halved and julienned
3 green chillies
1/2 teaspoon turmeric
1/2 teaspoon koli masala or garam masala
1 teaspoon cumin seeds
1 handful coriander
salt to taste

First slit the aubergines into four parts from the bulb to stem but dont cut them apart as these would be stuffed with the masala later on. Keep the stem and cap on. After cooking they taste good and are not wasted. Now prepare the masala by first dry roasting all items and then grinding together. Keep the masala coarse it tastes better than the paste. Now stuff the masala into the aubergines and keep aside.Heat a frying pan and add oil. Carefully layout the stuffed aubergines in the pan and cover with a lid. Change sides to make sure they are cooked well from all sides. They have to be handled carefully else the aubergines just fall off from the stems. Hope you enjoy.

FASTING SPECIAL...

2009-08-26T12:31:00.000-07:00

Shengdana Batata Bhaaji

Simple to make. Yet so good. The potato marries the fresh shelled peanuts with just the right amount of spice from the green chilies. The cumin seasoning with ghee imparts a fragrance that associates it immediately to the divine.

A hot plate of Shengdana Batata Bhaaji, a squeeze of lemon and a bowl of curd and you will keep promising your favorite God that you will fast more no. of times.

This bhaaji is never garnished with cilantro though you might want to do it to add color. Hey but hold it. Cilantro is out of boundaries during fasting.

You want to give it a try then here is the recipe.

Ingredients

1/4 kg Boiled potatoes
1/2 cup shelled fresh peanuts
2 green chilies
1/2 teaspoon cumin
2 teaspoon ghee
salt to taste
a pinch of sugar

Peel and dice the boiled potatoes.

In a wok heat the ghee to smoking point. Add the cumin and before it burns be quick to add the chopped green chilies. Follow in with diced potatoes and fresh shelled peanuts. Stir well and cover and cook for 5 mins. Add the salt and sugar and stir. Cook for another 2-3 mins and you are ready to serve it.

Never use dried peanuts for this recipe. It is all about fresh shelled peanuts in this recipe. Biting into well cooked peanuts and just right cooked potatoes is bliss. I can gorge on entire platefuls.

This is again one of my Aai's recipes that I flip on. This month is when I lost her and it is also the month of a mother n daughter's birthdays. It is in her memory this recipe is posted here today.

"While I don't want to pull back your spirits to the world that you have left, I am still in those bonds that you brought me into. I remember you"

Sabudana Vada

Making Sabudana Vadas taught me this lesson. Small batches make better vadas.

So new joinees here is the recipe:

Ingredients

1 cup sabudana/ sago
1 cup butter milk

Prepare sabudana by soaking in butter milk and storing it overnight.

3/4 cup boiled mashed potato
1/4 cup roasted peanuts, crushed
3-4 green chilies, fine chopped
1 teaspoon cumin seeds
salt to taste

Oil for frying

Mix everything together with overnight soaked sabudana to get a dough. Divide into ping pong sized balls. Flatten them for frying. This helps to use lesser oil and they can be shallow fried. Fry until golden and crisp.

Serve with Upavasa chi Chutney and curd if you are fasting. These can be shaped and frozen but after frying need to be served immediately. Once cold they turn rubbery and cannot be enjoyed.

He he... we don't fast anymore in the family. It's a tradition long lost. Hey but let me check with Mothi Aai if she does, Aruna Kaki does not I know for sure.

Upavasa chi Chutney

Ingredients

1 cup grated fresh coconut
1 tablespoon roasted groundnuts
1 tablespoon curds
1/4 teaspoon sugar
1/4 teaspoon salt
1 green chilli

Grind all the the ingredients together to make the chutney.

Lipsmacking Banana Curry

2009-08-26T12:29:00.001-07:00

I love the banana stir fry, Kachya Kelyachi Bhaaji.

Yet on this day I wanted something more complex. My need was for a gravy to dunk in the chapati as well a curry that feels good to mix with rice even before it is in the mouth. The tactile as well as the oral sensations had to be satisfied.

Let me tell you this is an original recipe. I am not sure if the ayurvedic principals are taken care of here, probably not but then our food no longer is strict in those criteria. Don't ask me questions on the chemistry and the physiological effect yet stay warned that if you don't try this one you are missing something for sure.

I use...

Ingredients

2 raw bananas peeled and diced
2 teaspoons oil
1/4 teaspoon asafoetida
1/2 teaspoon mustard seeds
2 teaspoons heaped sambhar masala powder
2 cups milk
1 tablespoon Kokum extract
2 inch piece of jaggery
salt to taste

Heat the oil. Splutter the mustard seeds. As the crackle add the asafoetida. Dunk in the diced banana. Add water and cook till soft.

Now add the sambhar powder stir once. Pour the milk. Let it boil for couple of mins. Here now is the time to add Kokum extract or what we call agal in Marathi.

Incase you don't have Kokum agal use kokum sarbat but skip the jaggery as it would already have sugar.

Keep stiring to avoid curdling of milk. Simmer for 5 mins with jaggery and salt, the final addition. The curry thickens as it simmers.

It is one lipsmacking curry. Enjoy!

Folded Veggie Omlette / Omlette Puff

2009-08-26T03:02:00.000-07:00

Quick healthy break fast or snack made with egg.

Ingredients:

1. Eggs - 2
2. Milk - 2 tsp
3. Carrot - 1 small piece
4. Tomato - 1/2 piece
5. Potato - 1 small piece
6. Capsicum - 1 small piece
7. Apple - 1 Slice
8. Green Chillies - 1 small piece
9. Mozarella Cheese - 20 Gms
10. Tomato Sauce - 1 tsp
11. Black Peppers - To taste
12. Salt - To taste

Serves:
1 Person.
Preparation Time:
5 Min .
Directions...

1. Beat both the eggs in glass. Add 2 tea spoons of milk and beat again. Set aside.
2. Peel and dice all vegetables into small thin chunks. All vegetables should fit into one small bowl. Dice apple slice into small chunks.
3. Boil carrot and potato for 2 minutes till they become semi soft.
4. Mix the boiled veggies, tomatoes, green chillies, apple in a small dish. Grate the cheese and measure two tea spoons for use.
5. Heat a deep non stick frying pan (not kadaai) and pour one tea spoon of oil on one side and To the vegetables add a little salt, black pepper, and tomato sauce and mix well.
6. Pour the egg mix into the pan. Save 1/4th quantity in the glass itself.
7. Sprinkle a little salt and a little black pepper. Mind you the pan shud not be very hot. if you see bubbles appearing on your egg mix - the pan is way too hot.
8. Put all vegetables on one half of the egg mix in the frying pan. Spread the grated mozarella cheese evenly.pour the remaining eggmix over the vegetables.
9. Fold the empty half of the omlette over this half and seal the ends. The ends will seal on its own, provided you take care that the omlette is not completely cooked.
10. Cook till light brown over slow flame and flip. Cook the other side.
11. Serve with tomato sauce and chips.

Basic Eggless Cake (With Curd)

2009-08-26T02:59:00.000-07:00

Yummy Cake

Ingredients:

1. All purpose flour (Maida) - 140 gm (1 ½ CUP)
2. Sugar - ¾ Cup (100gms)
3. Thick Curd (Fresh) - 1 Cup (150gms)
4. Refined Oil - ½ Cup (65gms)
5. Baking Powder - 1 Tsp
6. Baking Soda - ½ Tsp
7. Vanilla Essence - 1 Tsp
8. Baking Tin - 7 Diameter * 4

Serves:
10-12 People.
Preparation Time:
60 Min .
Directions...

1. Sieve maida, soda & Baking powder.
2. Mix well and Keep aside for 2-3 min. Bubbles will appear.
3. Add oil and then mix well. Mix curd & essence( Vanilla or any other of your choice).
4. Add maida & mix well. To test the readiness of mixture; drop it in a container. The mixture should drop with consistency. If it appears to be extra thick, add a little more curd to lighten the thickness.
5. Pour into a greased tin 7” * 4” & bake in a preheated oven at 210C for 10min. Then lower temp to 150C & bake for another 20-25min.(Total baking time 30-35min). Always pour the mixture in the greased tin from the corners.
6. To test the readiness of cake, you can use a knife. Pierce knife in centre of cake. If knife comes out sticky, the cake is not yet ready. You need to bake it for another slot of 5-7 min. Repeat the same readiness check.
7. If cake is ready, switch off the oven. Remove cake-tin from oven after 3 minute.
8. The tin should be kept aside to cool down for about 5-7 Min. After this time, the cake is ready for icing(optional) or serving. Enjoy!!

Rice Kheer (With Bengali touch)

2009-08-26T02:58:00.000-07:00

Yummy Mixture of Rice Milk and dry fruits

Ingredients:

1. Rice - One Handful.
2. Milk - 1/2 litre.
3. Sugar - 6 tsp.
4. Cardamom - 2
5. Bay leaf - 01 big or 02 small.
6. Almonds - Few for garnishing.
7. Cashew nuts - Few for garnishing.
8. Raisins - Few for garnishing.

Serves:
4-5 People.
Preparation Time:
30 Min .
Directions...

1. Boil milk in a pan.
2. Add cooked rice to the boiling milk and keep stirring for around 10 -15 mins till it starts becoming thick, like kheer.
3. Now add crushed cardamom and Bay leaf. Stir for 2 mins.
4. Add sugar and keep stirring. Stir for another 2-3 mins.
5. Remove the pan from flame and keep aside the kheer to cool.
6. Garnish with raisins, cashew nuts and almonds. Serve cool.

Palak Paneer Kofta Curry

2009-08-26T02:54:00.000-07:00

Onion, tomato Gravy with Spinach & Paneer rolls

Ingredients:

1. Palak (Spinach) - 600gms
2. Cottage cheese (Paneer) - 100gms
3. Gram Flour (Besan) - 1 tbsp
4. Turmeric - 1/3 tsp
5. Salt - To taste
6. Oil - For frying
7. For Gravy: -
8. Onion - 100gms
9. Tomato - 100gms
10. Green chili - 2
11. Coriander Leaves - 1 tbsp
12. Red Chili Powder - ½ tsp
13. Curd - ½ tbsp
14. Cumin Seed - ½ tsp
15. Salt - To taste
16. Garam Masala - 1/3 tsp
17. Coriander Powder - 2 tsp
18. Ginger - 1”
19. Garlic - 2-3 Buds

Serves:
5-7 People.
Preparation Time:
45 Min .
Directions...

1. Wash spinach (palak) with water.
2. Now chop palak finely.
3. Add one tsp of oil, add palak and let it cook till the time palak left without water.
4. Roast besan on Iron griddle till it become brown in color.
5. Now add besan in palak and mix well.
6. Now mash paneer in a bowl.
7. Mix palak with paneer mixture and make small balls.
8. Now deep fry all the palak balls in oil.
9. Let them become golden brown in color.
10. For gravy:
11. Gate onion, tomato.
12. Heat oil in a pan, add onions and let them become pink in color.
13. Then add tomatoes, green chilies and mix well.
14. Now add salt, 1/3tsp red chili, 1/3 tsp garam masala, 2tsp coriander powder, ½ tsp roasted cumin powder.
15. Add ginger & garlic.
16. Now add 2tsp of curd and mix well.
17. Switch off the gas stove, add palak paneer kofta’s and chopped coriander leaves.

Palak Rolls

2009-08-26T02:53:00.001-07:00

Palak wrap with filling of paneer, Onion and spices, dipped in besan mixture

Ingredients:

1. Palak (Spinach) Big Leaves - 400gms
2. - For Besan Mixture:
3. Besan (Gram Flour) - 250gms
4. Salt - To taste
5. Garam Masala - ¼ tsp
6. Red Chili Powder - 1/3 tsp
7. Mango Powder (Amchoor) - 1/3 tsp
8. Baking Soda - Few pinch
9. - For Rolls:
10. Oil - 2 tbsp
11. Chopped Onions - 5
12. Cottage Cheese (Paneer) - 200gms
13. Ginger - 1”
14. Green Chilies - 2
15. Chopped Coriander Leaves - ½ tbsp
16. Cumin Seeds - 1/3 tsp
17. Salt - To taste
18. Garam Masala - ½ tsp
19. Red Chili Powder - ½ tsp
20. Mango Powder (Amchoor) - 1/3 tsp

Serves:
4-6 People.
Preparation Time:
30 Min .
Directions...

1. Wash palak. Boil palak leaves with 1/3 tsp of salt and water for about 10min in a pan. Do not cover the pan with the lid.
2. Dip the palak boiled leaves in a cold water.
3. Take besan in a pan. Mix salt to taste, red chili powder, amchoor, garam masala, meetha soda in besan.
4. Make a smooth paste with the help of water. Paste should be not too thick or thin. Keep the paste aside for 10min.
5. Heat oil in a pan. Add cumin seed, chopped onions & ginger. Cook for 2-3min.
6. Now add chopped paneer, salt to taste, ½ tsp red chili powder, ½ tsp garam masala, 1/3 tsp Mango Powder (Amchoor). Mix well.
7. Mix Chopped Coriander Leaves & green chilies. Switch off the gas stove.
8. Take one leaf of boil palak and fill paneer filling in it and wrap it carefully.
9. Dip the palak roll/ wrap in besan mixture (from step 3-4). Cover the palak roll completely with besan mixture.
10. Heat oil in a pan. Deep fry the palak rolls, till they become crispy and golden brown in color.
11. Serve hot with tomato or coriander chutney/sauce. Enjoy!!!

Spring Rolls

2009-08-26T02:52:00.001-07:00

Vegetables & Noodles Rapped in Maida.

Ingredients:

1. Covering: -
2. All purpose flour (Maida) - 100gms
3. Oil - 3 Tsp
4. Salt - ½ Tsp
5. Stuffing: -
6. Half Boiled Noodle - 100gm
7. French Beans - 50gm
8. Carrot - 50gm
9. Capsicum - One
10. Cabbage - 100gm
11. Onion - 1 or 2
12. Soya sauce & Chili Sauce - 1 Tsp
13. Aginomotto - ½ Tsp
14. Oil for cooking - 3-4 tsp
15. Salt - To taste
16. Vinegar or Lemon Juice - 2 tsp
17. Black Pepper - 1/3 tsp

Serves:
4-6 People.
Preparation Time:
45 Min .
Directions...

1. Sieve the maida.
2. Add salt, 1/2 tbsp of oil and very little water in maida and make a soft dough. Keep aside for ½ hrs.
3. Chop all the vegetables (French Beans, Carrot, Capsicum, Cabbage) into thin long strips.
4. Boil noodles with water in a pan. After boiling , remove noodles from water and keep aside to cool.
5. Heat oil in a pan, add the vegetable cook for 3-4min on high flame. Let them become soft.
6. Add boiled noodles, salt, pepper, soya sauce, vinegar, Aginomotto to the mixture and cook for about 1 or 2 min.
7. Keep aside and let it cool.
8. Roll the chapatti from the above maida dough & spread the stuffing on it. seal the edges with the help of water.
9. Deep fry it & cut into pieces before serving.
10. Serve with chili and tomato sauce.

Manchurian

2009-08-26T02:51:00.001-07:00

Mix Vegetables Balls with thick gravy of Soya sauce and Corn Flour

Ingredients:

1. For Gravy: -
2. Carrot Chopped - 3 or 4
3. Beans Chopped - 200gms
4. Onion Chopped - 3
5. Oil - 1 ½ Tbsp
6. Green Chilly - 2
7. Aginomotto - ¼ Tsp
8. Cornflour - ¼ Tsp
9. Soya Sauce - As per taste
10. Vinegar - 3 Tsp
11. Black Pepper - ½ tsp
12. Water - 200ml
13. Manchurian Balls -
14. Carrot Finely Chopped - 3 or 4
15. Cabbage Finely Chopped - ½ kg
16. French Beans Finely Chopped - 200gms
17. Salt - To Taste
18. Green chilies - 2
19. Soya Sauce - As per taste
20. Black Pepper - ¼ Tsp
21. Vinegar - 3 Tsp

Serves:
5-7 People.
Preparation Time:
60 Min .
Directions...

1. Take a pan, add oil and fry onion. Then add chopped green chilies, carrot and beans and fry for about 3min.
2. Now add ¼ tsp aginomotto after this add water (according to gravy).
3. Add salt and cornflour ( cornflour is to make it thick).
4. Now add soya sauce, vinegar, black pepper and chili sauce.
5. Manchurian gravy is ready.
6. Manchurian Balls:
7. Boil chopped Carrot, cabbage, French beans with salt. Than squeeze all the vegtables carefully and put them in a separate pan.
8. Now add cornflour or arraroat, chopped green chili, salt, soya sauce, black pepper, vinegar in sqeezed vegetables, mix well. Make balls shape from the prepared dough of vegetables.
9. Deep fry the manchurian balls till they become golden brown in color.
10. Now mix manchurian balls in prepared machurian gravy and serve hot!

Fried Rice

2009-08-26T02:50:00.001-07:00

Fried rice with Mix vegetable

Ingredients:

1. Rice - 1/2kg
2. Capsicum, Carrot, Onions, French Beans - 2 or3
3. Carrot - 200gms
4. Onions - 250gms
5. French Beans - 250gms
6. Soya Sauce - 2 tsp
7. Vinegar - 1tbsp
8. Chili Sauce - 2tsp
9. Black Pepper - ¼ tsp
10. Salt - To taste
11. Ajinomotto - ¼ tsp

Serves:
4-5 People.
Preparation Time:
40 Min .
Directions...

1. Half boil (around 70% boiled) rice with salt & water in a pan.
2. Drain out water & cool under tap/normal water.
3. Chop all the vegetables (Capsicum, Carrot, Onions and French Beans).
4. Heat ½ tbsp of oil in a pan. Add chopped onion, cook till it become pink in color.
5. Now add carrot, beans, capsicum. Mix well. Cook for about 2min.
6. Add salt, ajinomotto, black pepper, soya sauce, chili sauce and vinegar.
7. Cook for 4 to 5min on high flame.
8. Add boiled rice in it and cook till cooked properly. Mix well.
9. Serve hot. ENJOY!!!

Easy Chinese Fried Rice

2009-08-26T02:47:00.000-07:00

Ingredients

* 1C. OF FINELY CHOPPED HAM
* 3 TO 4 C. OF COOKED RICE
* 1C. CHOPPED GREEN ONIONS
* 1CUP OF PEA'S AND CARROTS- MIXED BAG IS WHAT I USE.
* 1/8TH C. OF OLIVE OIL OR USE PAM OLIVE OIL
* FEW DROPS OF SESAME OIL
* SALT AND PEPPER -USE THE AMOUNT YOU LIKE.
* 3 TO 4 EGGS BEATEN

Directions

1. 4C. OF COOKED RICE AND SET ASIDE.
2. CHOP GREEN ONIONS ,HAM SET ASIDE
3. BREAK EGGS INTO A BOWL AND BEAT TILL YOLK AND WHITE IS MIXED. SET ASIDE.
4. COOK ON MEDIUM HIGH TO LOW SETTING
5. WARM SKILLET, ABOUT A 10 OR 12 INCH SKILLET. THEN ADD OLIVE OIL OR PAM HEAT AND ADD THE HAM AND 3/4 CUP OF CHOPPED ONIONS. STIR TILL WARM AND SLIGHTLY BROWN. THEN ADD EGG AND DRIZZLE OVER MEAT STIRRING TILL DONE. ADD THE RICE AND STIR TILL WARM AND THEN ADD THE SALT AND PEPPER AND THE SESAME OIL A FEW DROPS UNTIL IT TASTES THE WAY YOU LIKE IT. AND LAST WARM THE PEAS AND CARROTS IN THE MICROWAVE. AND ADD TO THE RICE. DONT OVER COOK THE RICE AND PEAS AND CARROTS. GARNISH WITH REMAINING CHOPPED ONIONS.
6. SERVE WITH WHAT EVER YOU LIKE. MAKES A GREAT HEARTY DISH.
7. GREAT SERVED WITH EGGROLLS. CAN ADD GARLIC TO THIS RECIPIE .NOT MORE THAN A 1/2 TSP.

A URL for Easy Chinese Recipies

2009-08-26T02:43:00.000-07:00

http://chinesefood.about.com/ check it out....

http://www.grouprecipes.com/s/easy-chinese/recipe/1/relevancy

http://www.easy2makerecipes.blogspot.com

As you are Chinese lover, here are some easy to cook chinese recipes at home...........
[http://inhouserecipes.com/Main.aspx?Cat=Chinese]

web page
http://kuali.com/
http://lilyng2000.blogspot.com/
http://www.chinesefooddiy.com/recommend.htm

[http://www.inhouserecipes.com/RecipeByUser.aspx?N=Maahi]

CALORIE CHART

2009-08-26T01:47:00.000-07:00

Calorie estimation for some common food items

Cereals (per 100 grams) Calories

Bajra 360

Maize flour 355

Rice 325

Wheat flour 341

Breads (per slice) Calories

Chapati (wheat bread) (medium) 119

White bread 60

Paratha (not stuffed) 280

Vegetables (per 100 grams) Calories

Cabbage 45

Carrot 48

Cauliflower 30

Corn (baked) 84

Cucumber 12

Eggplant (Fresh) 24

Eggplant (Cooked) 69

Fenugreek (methi) 49

French Beans 26

Lettuce 21

Peas 93

Potato 97

Potato (fried- 1 cup) 450

Potato (baked- 1 cup) 100

Potato (mashed- 1 cup) 245

Potato (boiled- 1 cup) 83

Pumpkin (cooked) 33

Spinach 26

Tomato (fresh) 21

Tomato (stuffed and baked) 58

Tomato (baked) 39

Fruits (per 100 grams) Calories

Apple 56

Banana 153

Black Grapes 45

Chickoo (Sapota) 94

Cherries 70

Dates 281

Guava 66

Litchies 61

Mango 70

Muskmelon 74

Orange 53

Papaya 32

Peach 50

Pears 51

Pineapple 46

Plums 56

Pomegranate 77

Watermelon 16

Desserts (per 100 grams) Calories

Biscuits 399

Boondi ladoo 150

Cake (with icing) 302

Cake (without icing) 218

Cookies (butter cookies) 482

Custard 205

Fruit pie 236

Fruit salad 80

Gujia 501

Gulab Jamun 387

Halwa (atta) 263

Halwa (rawa) 181

Halwa (sohan halwa) 399

Jalebi 494

Jelly 65

Kheer (rice) 141

Kheer (rice-carrot) 226

Malpua 325

Sandesh 57

Milk Products (per cup) Calories

Buffalo milk 115

Butter (100gms.) 750

Buttermilk 19

Cheese 315

Cow milk 100

Cream (100gms) 210

Ghee (100gms) 910

Skimmed milk 45

Others Calories

Coconut water (100 ml) 25

Coffee 40

Honey (1 tbsp) 90

Orange juice (100 ml) 47

Sugar (1 tbsp) 48

Tea 30

Tomato juice (100ml) 22

URL : http://iskconbangalore.org/contents/recipes/calories.php

EKADASHI RECIPES

2009-08-26T01:44:00.000-07:00

Aloo Tikki

Ingredients
3 large potatoes, boiled, peeled, mashed coarsely, 1/2 cup Singhare ka atta, (water chestnut flour)*, 1/4 tsp. kala namak (black salt), 1/4 tsp. black pepper powder, 5 Green chilies, finely chopped, 1 tbsp. Fresh coriander leaves, finely chopped, Salt to taste, Oil to shallow fry.
Method
Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties, allow cooking on low flame till golden. Flip and cook other side, drizzling more oil if required. Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil.

*Singhara ka atta: This is available in most departmental stores, for example Nilgiris on Brigade Road, Bangalore.

Aloo Pakoda

Ingredients
2 large potatoes washed and thinly sliced, 1 cup singhara atta (water chestnut flour)*, 1 tsp. salt, 2 green chilies, finely crushed in mixie, Oil for deep frying.
Method
Mix together flour, salt, chilies. Add enough water to make a thick pouring consistency. Batter should coat back of spoon well. Add 1 tsp. hot oil. Mix well. Heat oil to deep fry in a frying pan. Dip potato slices in batter, one at a time, and let into hot oil. Allow to turn light golden brown. Flip and allow other side to fry. Drain and place on absorbent paper, to remove excess oil. Serve hot, with chutney.

Sabudana Vada

Ingredients
Sabudana 200 gms, Potatoes 3 [medium sized], Groundnuts 100 gms [roasted], Red Chili Powder -3 tsp, Coriander Leaves, Salt to taste.
Method
Wash the sabudana and then drain the excess water. Leave the sabudana for at least 4 hours. Do not add more water as the sabudana will become very soggy. Boil the potatoes and mash them. Grind the groundnuts along with the red chili powder in a mixie till it turns into a coarse powder. Mix all the above ingredients along with chopped coriander and salt. Heat oil in a heavy bottomed pan. Take small portions of the above mixture and flatten them in between your palms. Fry these in the oil till they become golden-brown. Serve hot with Coconut Chutney / Tomato Sauce / Sweetened Yoghurt.

Sabut Aloo

Ingredients
500 gms Potatoes (small, whole) boiled, peeled, ½ cup (100 gms) curd beaten smooth, 2 tsp Dhania powder, ¼ tsp powdered black pepper, 1 tbsp rock salt, 2-3 Green chilies, 2 tsp Ginger, chopped, 2 tbsp Ghee, 1 sprig curry leaves, 1 tsp jeera, 2 tsp Sugar , ½ tsp cloves, ½ tsp cinnamon broken into pieces, ½ tsp cardamom seeds
Method

Grind together green chilies and ginger. Powder together sugar, laung, daalchini, elaichi. Mix together, potatoes, curds, coriander, black pepper, green chili, ginger paste, and the salt. Heat ghee in a pan, and add curry leaves and jeera. When jeera splutters, add potato mixture, and sauté till oil separates. Remove from flame, mix in the powdered ingredients and serve immediately.

Stuffed Bananas

Ingredients
6 ripe, peeled rajali bananas, 1/2 cup sugar, 1/2 cup fresh coconut green cardamom, ghee for frying

Method
Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.

Sabudana Uppittu

Ingredients
2 cups sabudana, 1 cup roasted, coarsely pounded peanuts, 1 tsp. cumin seeds, 6 green chilies, 4 tbs. ghee, 1/2 lemon, finely chopped fresh coriander for garnishing, 1/2 cup freshly scraped coconut.
Method
Wash sabudana, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sabudana, peanuts, salt and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.

Sweet Potato Kheer

Ingredients
1 cup grated sweet potatoes, 1/4 cup sugar, 1/2 cup fresh coconut scraped, 5 cardamoms, ground, 4 cups full cream milk
Method
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.

Sweet Potatoes Kap

Ingredients
1 kg sweet potatoes, 250 gm sugar, ghee for frying, cardamom powder
Method
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.

Varai Khichdi

Ingredients
2 cups varai (available at the Dharani store at ISKCON, Bangalore),1 cup roasted, coarsely pounded peanuts, salt and jaggery to taste, 4 green chilies, 1 tsp. cumin seeds, 2 cloves and 2 pieces cinnamon, powdered finely chopped fresh coriander leaves, 1/2 cup fresh coconut, 2 tbs. ghee.

Method
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery. When almost cooked, add ground peanuts and clove-cinnamon powder. Put a little ghee over it and cover and cook for some more time. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it. For variation, add small cubes of fried potatoes to the dish.

Fruit Rabri

Ingredients
1½ liters of milk, 1-1½ tablespoons of sugar, ½ cups each of apple, banana, orange, sapota, pomegranate and slit grapes, 2 deseeded and powdered green cardamom, 1 teaspoon rose water.
Method
Condense the milk by boiling to less than one-fourth quantity. Add the sugar and boil for a couple of minutes more and turn off the heat. Sprinkle the powdered cardamom. When at room temperature, mix in the rose water and chill. Add the fruits just before serving as it tends to water.

AVAREKAI SPECIAL

2009-08-26T01:42:00.000-07:00

Avarekalu Kodubale

Ingredients
2 cups peeled and skinned avarekai, 1 cup rice flour, ¼ glass chiroti rava, 1 tsp til, 1 tsp jeera, 1 tbsp red chilly powder, salt, baking soda, hing, oil for frying.
Method
Pressure-cook avarekai. Grind it without adding water. Add rice flour, jeera, til, red chily powder, salt, chiroti rava, water and mix it firmly (like chapati atta). Add 3-4 spoons of oil. Shape into round balls and roll it to a small bangle shape and deep fry.

Avarekai Nipattu

Ingredients
2 cups peeled and skinned avarekai, 2 cups rice flour, 1 tbsp chiroti rava, 1 tbsp maida, 1 tsp roasted til, 1 cup dry grated coconut, ½ glass groundnuts, salt, red chilly flakes, hing.
Method
Mix together like chapati dough the following: rice flour, chiroti rava, 1tbsp hot oil, peeled & skinned avarekai, maida, til, grated dry coconut, red chilies, groundnuts, salt. Shape it like puris and deep fry in hot oil until golden brown.

Avarekai Masala Vade

Ingredients
2 cups peeled and skinned avarekai, ¾ glass chana dal (soaked for 1hour in water), green chillies for taste, coriander leaves, curry leaves, pudina, 1 inch ginger, jeera powder.
Method
Cook avarekai in a pressure cooker. Grind the soaked chana dal coarsely without water along with green chillies, ginger, salt. To this mixture add cooked avarekai, cut coriander, curry leaves pudina, mix with above ingredients add water and mix it. Make a vada shape and deep fry.

Avarekai Saaru

Ingredients
4 cups peeled and skinned avarekai, 1 tbsp ghee, 1 tbsp methi seeds, ½ dry coconut grated, 1 tbsp fried gram dal, 1tsp haldi, 1tsp jeera, 1tbsp dhaniya seeds,
1 tbsp khus-khus, 10-15 dry red chilies, 1 bunch paalak leaves, oil, tomatoes 5-6.
Method
Take a pan with a thick bottom, add ghee and roast peeled & skinned avarekai. Now add water to cook the avarekai. When cooked add tomatoes (chopped). For masala, heat oil, add menthe seeds, grated coconut, fried gram dal, haldi, jeera, dhaniya seeds, khus-khus and red chilies. Roast well. Grind the above ingredients into a paste. Add this paste to the cooked avarekai, add paalak and salt, allow it to boil.

Avarekai Huli

Ingredients
4 cups of peeled and skinned avarekai, 1 fresh coconut, 1 tbsp jeera, 1 tbsp dhaniya powder, 1 tbsp khus-khus, 1 tbsp raw rice, sambar powder, tomatoes 4-5.
Method
Pressure-cook peeled and skinned avarekai with tomatoes. For masala grind into a paste the following: Grated coconut, jeera, dhaniya powder, khus-khus, raw rice and sambar powder. Add this paste to the cooked avarekai, add salt (rock). Season with mustard, hing, curry leaves.