Indian Receipies

Vermicelli Upma-Spicy Noodles-Seviyan Upma

2013-12-30T22:02:00.000+05:30

Vermicelli Upma-Spicy Noodles-Seviyan Upma

Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyan. This is an easy recipe to make.
Recipe will serve 2-3
Ingredients:

1-1/2 cup vermicelli roasted, available in Indian grocery stores
1/2 cup carrots cut into small pieces
1/2 cup green beans cut into small pieces
1/2 cup corn kernels I am using frozen corn
3 tablespoons oil
1 teaspoon mustard seeds/rai
8-10 curry leave
1/4 teaspoon turmeric/haldi
1 green chili finely chopped
1-1/4 teaspoons of salt, adjust to taste
2 teaspoons lemon juice
3 cups water
1/4 cup cashews broken fro garnishing

Method

Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
Turn off the heat and take out the cashews over paper towel.
Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
Gently stir in the lemon juice, garnish with roasted cashews.
Serve hot.

Kiwi Salad

2011-09-19T22:13:00.001+05:30

Kiwi Salad

Kiwi fruit has good level of dietary fiber and papaya has antioxidant properties. The most nutritious kiwi salad is flavoured with sesame seeds and mildly spiced. Spinach, cashews and cherries used in this salad add a different taste along with the fruits. Lime adds a sour tinge to the salad.
Prep time: 15 min
Serves: 2

Ingredients

2 kiwi fruits
½ ripe papaya
4-5 cherries, cut into halves
Black salt and pepper powder for sprinkling
2 tsp white sesame seeds
6-8 broken cashews
Few spinach leaves
Half a lime

Method

Peel kiwi. Cut into slices and arrange on a plate. Cut papaya into 2 inch long slices.
Arrange papaya in the gap between two kiwi slices. Sprinkle sesame seeds over the papaya. Sprinkle black salt and pepper powder over the kiwi slices.
Place a small spinach leaf over each kiwi slice and half a cherry over it. Place a cashew over each slice of papaya.
Squeeze half lime over the salad. Your colorful salad is now ready to serve.

Noodle Kofta Curry

2011-09-19T22:03:00.000+05:30

Noodle Kofta Curry

Koftas are soft fried vegetable balls soaked in spicy gravy. Here we are using noodles to make koftas and gravy is made with different types of sauces. This different curry with delicious Manchurian balls tastes best with rotis.
Prep time: 25 min
Cook time: 15 min
Serves: 3

Ingredients

½ cup boiled noodles
1 boiled, grated potato
¼ cup boiled, chopped carrot
¼ cup boiled, chopped beans
Salt and pepper to taste
1 tsp ginger-garlic paste
1 tsp soy sauce
1 large onion, ground to a paste
1 tsp vinegar
1 tsp tomato sauce
1 tsp chilli sauce
Oil for deep-frying
2 tsp chopped fresh coriander
2 tbsp corn flour
1 tbsp maida

Method
Take noodles in a bowl and mix salt, pepper, carrot, potato and beans to it. Mix well without adding water. Meanwhile heat oil for deep-frying.
Make batter with corn flour and maida adding water and some salt. The consistency of the batter should be such that when balls are dipped, the batter should coat the balls.
Dip these noodle balls in the batter and fry in oil till golden brown. Remove and keep aside.
Now prepare gravy. For this heat 3 tsp oil in another pan. Fry ginger-garlic paste, onion paste till raw smell goes. Add all the sauces and saute for a while. Add vinegar and chopped coriander. Mix well.
Add salt and pepper to taste. Drop fried noodle balls and cover the lid. Simmer for 2-3 minutes. Serve hot with roti

Vegetable Upma

2011-09-19T21:56:00.000+05:30

Vegetable Upma

Vegetable upma is an easy and quick recipe. It can be prepared with vegetables of choice and hence highly nutritious. This colourful dish can be served as an evening snack for children who are fussy eaters.
Preparation time: 25 mins
Cooking time: 20 mins
Serves: 2-3

Ingredients

2 cups roasted medium sized semolina (rava)
1 cup finely chopped mixed vegetables (carrots, beans, potatoes)
¼ cup boiled peas
2 small onions, chopped lengthwise
2 small tomatoes, finely chopped
5 chillies, chopped fine
2 cloves, ½ inch cinnamon, 4 cloves of garlic (ground to a paste)
½ tsp turmeric
4 cups of water
Salt to taste
2 tbsp refined oil
1 tsp urad (Black gram) dal
1 tsp chana (Bengalgram) dal
1 tsp mustard seeds
3 sprigs of curry leaves
2 tsp chopped coriander leaves

Method

Heat oil in a kadai. Crackle mustard and curry leaves. Add the dals and fry till golden brown. Add onions, tomatoes, green chillies and cook for 3 minutes. Add the masala paste (clove, cinnamon, garlic) and fry till raw smell goes.
Stir in vegetables and cook till soft. Now add boiled peas, coriander and cook for 2-3 minutes.
Sprinkle turmeric powder and mix. Add boiling water (4 cups) and salt. Stir well. Add rava slowly while stirring continuously. Cook till it is done and simmer for about 2 minutes.
Serve hot with coconut chutney.

Beetroot Poriyal

2011-09-19T21:54:00.000+05:30

Beetroot Poriyal

Beetroot poriyal is frequently prepared in most South Indian households. The dish has a high mineral content and is therefore high in nutritional value. Beetroot poriyal is consumed as a side dish to a meal of rice. It is accompanied by servings of sambar, rasam, papad or curd.
The dish beetroot poriyal involves the shallow frying of shredded beetroot along with spices. The preparation also involves the frying of moong dal, urad dal, mustard seeds, onions etc along with main vegetable-beetroot. The cooking is followed by seasoning with spices and shredded coconut is used for the final dressing.
My Tamil neighbor, Mrs Iyer taught me this recipe. My children are the typical picky kids, shunning vegetarian dishes. But they too have started enjoying the beetroot poriyal prepared by me. Here, I leave the recipe for you all.
Cooking time: 15 minutes
Preparation time: 25 minutes
Serves: 4

Beetroot Poriyal Ingredients

Big beetroots-2
Moong dal-2 tablespoons
Sambar powder-1 and ½ teaspoon
Salt to taste
Water as required
Grated coconut-3 tablespoons
Small onions-2
Jeera or cumin seed-1/4 teaspoon
Oil-1 tablespoon
Mustard seeds-1/2 teaspoon
Urad dal-1/2 teaspoon
Finely chopped onion-1 cup
Curry leaves-few

Method

Shred beetroot, add moong dal, sambar powder, required amount of salt and water and pressure cook for sometime. Keep aside
Grind grated coconut, cumin seeds and onions in a food processor to make a smooth paste. Keep aside.
Heat oil in a pan. Add urad dal, mustard seeds, chopped onion and curry leaves and fry till ingredients change color.
Add the cooked beetroot mixture and stir and mix well
Now add the coconut paste and sauté until the rawness vanishes.
Your beetroot poriyal is ready for serving.

Serving Instruction

Serve hot with steamed rice and sambar/ rasam/ papad/ curd

Milk Burfi

2011-09-19T21:52:00.000+05:30

Milk Burfi

Milk burfi is an instant dessert, mildly flavoured with lauki (bottle gourd). Wheat flour and milk powder give a different taste and aroma to the sweet. In this milk burfi recipe, we don't have to reduce milk by boiling; still you get the same taste of milk fudges that are time consuming.

Prep time: 20 min
Serves: 2-3

Milk Burfi Ingredients

1 cup grated lauki (bottle gourd – discard the seeds
2 tsp ghee
1 ½ cup milk
½ cup sugar
3-4 tsp wheat flour
2 tsp milk powder
Chopped nuts

Method

Heat a pan and fry bottle gourd in a tsp of ghee till raw smell goes and moisture evaporates.
Add milk and sugar. Mix well till the mixture thickens and bottle gourd softens. Add roasted wheat flour and milk powder. Mix well so that no lumps form.
Heat the remaining ghee and fry nuts. Add to the pan. Sauté till the mixture thickens and leaves sides of the pan.
Grease a plate and spread this mixture. Cut into squares while still warm.

Milk Burfi Serving Instructions

Burfis are always served cold. You can also keep milk burfis for longer time when stored in cold and dry place.

Mixed Fruit Drink

2011-09-19T21:47:00.000+05:30

Mixed Fruit Drink

A refreshing fruit drink perfect for hot summers with a dash of curd. Grapes contain vitamins, minerals and antioxidants, which cure most ailments of the body. Delicious pomegranate has many health benefits. Mango, the 'King of fruits' adds yummy taste to the drink. Mixture of all these three fruits gives an attractive colour.

Prep time: 15 min
Serves: 1-2

Ingredients for Mixed Fruit Drink

½ cup green grapes
½ cup pomegranate
½ mango
4 tsp sugar
2 tsp curd
1 glass of water
1 tsp honey
¼ tsp cumin powder

Method

Blend all the fruits along with sugar, curd and a glass of water till smooth.
Strain the juice to remove pulp.
Mix honey and cumin powder. Serve chilled.

Lauki Ki Kheer

2011-09-10T18:34:00.000+05:30

Lauki Ki Kheer

Lauki ki kheer is an essential celebration sweet dish. It is indispensable in most Hindu ceremonies.It is usually served at the end of meals or may be served as a stand-alone savory as well. It is prepared by boiling the lauki (bottle gourd) in milk. The preparation is sweetened with sugar, flavored with cardamoms, decorated with raisins, cashews and pistachio. Milk maid is also used for preparing lauki ki kheer. Milk maid adds to the richness and taste of the dish. It is very easy to prepare.

I visited one of my friends in the mundon ceremony of her son. There I was served with lauki ki kheer. I liked it a lot. Later I asked my friend about the recipe. She taught me this dish and here I would like to share the recipe with you all.
Cooking time: 15 minutes
Preparation time: 15 minutes
Serves: 4

Ingredients

Tender seedless lauki or bottle gourd-1
Milk-5 cups
Crushed cardamom-1/2 teaspoon
Corn flour-1 teaspoon
Raisins-1/2 cup
Cashews-1/2 cup
Pistachio-1/2 cup
Milk maid
Sugar-2 cups

Method

Grate lauki, extract the seeds and boil in cooker
Take it out and squeeze thoroughly to remove all water
Boil 4 and ½ cup milk in a sauce-pan till it is reduced to half
Add the well drained lauki in to the milk, add crushed cardamom and cover and cook till the contents become thick
In a cup, mix corn flour with the remaining milk. Stir and pour the mixture in to the sauce-pan containing cooked lauki.
Add sugar, milk maid and stir and cook for some more time. Your lauki ki kheer is ready for serving.

Serving Instruction

Serve hot after garnishing with cashews, raisins and pistachios.

Chicken Korma

2011-09-07T20:33:00.001+05:30

Chicken Korma

Chicken korma has its origin in Mughlai cuisine.
Chicken Korma is prepared by cooking the chicken pieces in a mix of yoghurt, spices and nuts paste. The chicken requires a generous coating of spices and is cooked thoroughly in hot ghee. The cooking procedure involves a careful mingling of yoghurt with the chicken juice. The flavor of chicken korma comes from spices like ground coriander, cardamom, cumin etc.
Chicken korma is a party dish, usually relished with pulao or parathas.
I got the privilege to taste chicken korma during the anniversary party of one of my relatives. It still remains for me a memorable dish.

Cooking time: 30 minutes
Preparation time: 15 minutes
Serves: 2

Chicken Korma Ingredients

Boneless chicken-400 grams
Yoghurt-1 cup
Cashew nut paste-1/4 cup
Cloves-2
Cardamom-1
Cumin seeds-1 teaspoon
Garam masala-1 teaspoon
Coriander powder-1 teaspoon
Ginger-garlic paste-1 tablespoon
Green chilly paste-1/2 tablespoon
Turmeric powder-1/4 teaspoon
Ghee-1 tablespoon
Salt to taste
Chopped onion-1/2 cup
Oil-1 teaspoon
Fresh cream-1/2 cup

Chicken Korma Cooking Method

In a heavy bottomed pan, heat ghee until it begins boiling.
Then add cloves, crushed cardamom and sauté.
Further add cumin seeds and sauté till all ingredients change color
Add turmeric powder, garam masala, coriander powder, ginger-garlic paste, green chilly paste and sauté till the raw smell vanishes.
Pour yoghurt, simmer and cook for about 5 minutes.
Add the chicken and very little water. Make sure that the water is not much, for the gravy is supposed to be dense.
Cover and cook until the chicken is half cooked.
In the meantime, fry the chopped onion in oil and keep aside
Add cashew nut paste, salt to the chicken mix and cook further until the chicken grows tender. To test the tenderness of chicken, you can poke the chicken with a fork.
Your chicken korma is ready for serving

Serving instruction

Garnish with fried onion and fresh cream and serve hot with paratha or pulao.

Doi Potol

2011-09-07T20:31:00.000+05:30

Doi Potol

Doi potol is an eminent vegetarian dish belonging to the Bengali cuisine. It is a party dish and functions as a vegetarian alternative to spicy meat dishes.
The potol or pointed gourd is cooked in spicy yoghurt based sauce. This dish finds a sure-short place in the menu card of any Bong party held in the summertime. Doi potol aptly shows off the richness of Bengali cuisine. It goes well both with rice preparations such as pulao, veg-biriyani or ghee rice as well as with luchi or paratha. Doi potol is a traditional dish of our family.
My mouth still waters when I remember the tasty doi potol cooked by my grand mother. She had been an expert cook and used to experiment a lot with potol.

Cooking time: 15 minutes
Preparation time: 10 minutes
Serves: 4

Ingredients

Large potol-500 grams
Yoghurt-1 cup
Ginger juice-2 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Grounded black pepper-1 teaspoon
Red chilly powder-1 teaspoon
Turmeric powder-1 teaspoon
Salt to taste
Sugar-1/2 teaspoon
Garam masala powder-1/2 teaspoon
Bay leaf-1
Cloves-2-3
Cardamom-2-3
Cinnamon stick-1
Oil for frying potol
Ghee-2 tablespoon

Method

Scrap the potol peel lengthwise and chop off the two ends. You can use a peeler for scraping.
Wash and dry the scrape potols. Mingle them with turmeric powder and salt.
Heat oil in a kadhai. Fry the potols until they turn golden brown. Drain and set aside.
In a small bowl, mix cumin powder, coriander powder, grounded black pepper, chilly powder, garam masala powder and little water to make a smooth paste.
Now heat ghee in the kadhai and add bay leaf, clove, cardamom and cinnamon and sauté until they start crackling.
Then add the fried potols, masala paste, sprinkle little water and stir and cook for 5-7 minutes
Add the ginger juice followed by the adding of yoghurt. Stir and mix well with the potol and masalas.
Add salt, sugar mix and cook on high flame for 2-3 minutes
Now lower the flame, cover and simmer until the potol grows tender.
Remove the lid and cook till the ghee leaves the sides of the kadhai
Your doi potol is ready for serving

Serving instruction:
Serve hot with luchi or pulao.

Crunchy Cashew Bites

2011-09-07T20:28:00.000+05:30

Crunchy Cashew Bites

These spicy cashew bites make a good evening teatime snack. These delicious crackers have a mild chaat flavor that make these crunchy bites even more tasty. Store these crispy crackers in airtight containers and have them whenever you feel like.
Prep time: 15 min
Serves: 1-2

Cashew Bites Ingredients

4 tsp maida
4 tsp Bombay rava
½ tsp ajwain
½ tsp chilli powder
½ tsp chaat masala
Salt to taste
2 tsp cashew nuts, coarsely crushed
Oil for deep-frying

Method

Take maida, Bombay rava, chilli powder, chaat masala, salt, cashew nuts and ajwain in a mixing bowl. Mix all these ingredients well.
Heat oil for deep-frying. Add 2 tsp hot oil to the mixing bowl. Add water gradually and knead the dough to the consistency of chapathi dough. Cover and keep aside for 10 minutes.
Make medium sized balls with the dough. Roll the dough with a rolling pin. Cut the chapathi in the shape of cashew nuts with a cutter.
Deep-fry in hot oil over a low flame till golden brown. Store in airtight containers.

Ice Cream Sandesh

2011-09-07T20:23:00.002+05:30

Ice Cream Sandesh

Bengali sweets are popular all over the world . Rasgulla that is tofu balls dipped in simple syrup get the most buzz. But Bengal have thousand of mouth watering sweets that once open to world foodies, will be hard to resist.
This ice cream sandesh is one such irresistible recipe. Soft, subtle taste and a melt in a mouth cool experience is what makes it one of Bengalis dearest sweet.
Various sweet shops have different techniques and specialty of making ice cream sandesh. We always find it handy to go to the sweet shops and buy sweets but sometimes it feels great when we make something with love and passion and our dear ones appreciate and all our hard work turns into an unspoken pleasure. Bring smile into your dear ones face with ice cream sandesh. This is simple easy and fast to cook sweet recipe.

Ice Cream Sandesh Ingredients

Chena/cottage cheese 3 Cups
Sugar 11/2 cup
Cream 6 table spoon
Rose pink color 3 to 4 drops
Vanilla essence few drops
Kesar/saffrontwo to three pinch
Pistachio nuts 1 table spoon chopped
Silver wark for garnish (optional)

Procedure

Blend chena, sugar, cream, rose pink color, into a fine smooth mixture.
Now grease a container. Place the cheese mixture evenly on the container then sprinkle saffron over it and steam it for 10 to 15 minutes.
Let it cool then refrigerate for half an hour.
After that cut the mixture into square shape.
Garnish it with silver wark and chopped pistachio. Exotic ice cream sandesh is ready to relish.

Moong Dal Halwa

2011-09-06T21:48:00.000+05:30

Moong Dal Halwa

Moong Dal Halwa is very popular Indian sweet dish. It is a rich, creamy and pudding-like dessert and made with split yellow moong dal.

Ingredients

1 cup split yellow moong dal
1 cup milk
1 cup ghee
1 cup water
1/2 cup sugar1/2 tsp cardamom powdera few saffron strands
1 tbsp crushed almonds
1 tbsp crushed pista

Method

1. Soak split yellow gram into water for 6-8 hours.
2. Drain and grind into a smooth paste using very little water.
3. Rub the saffron into the warm milk until it dissolves and keep aside.
4. Heat the ghee into non-stick pan and add the smooth paste and stir the mixture continuously on a low flame till it becomes golden brown.
5. Boil the milk and water and add into non-stick and mix it well.
6. Add the sugar and cook on a low flame till the ghee separates from it.
7. Add the saffron, cardamom powder, almonds and pista and mix it well.
8. Serve Hot.

Teekha Aaloo

2011-09-06T21:44:00.000+05:30

Teekha Aaloo

Potatoes can be used to prepare a wide range of delightful dishes, ranging from breakfast items to dinner table dishes. This range inevitably covers lunch items and snacks too. Teekha aaloo is one such sabji that serves as a mind-blowing breakfast dish. It is an accompanying dish, usually relished with rotis or paratha. It can be used as refreshment too. It is a North Indian preparation of aaloo or potato. It is a hot dish that bears the magic of kasoori methi and other spices. Finally the potatoes are seasoned with chilly powder which makes it teekha or hot.
I learnt this recipe from my aunt. Try this out at home and satiate yourself and your family with the mouth-watering teekha aaloo.
Cooking time: 15 minutes
Preparation time: 15 minutes
Serves: 4

Ingredients

Medium sized potatoes-8-10
Mustard oil-2 teaspoons
Cumin seeds-1 teaspoon
Slit green chilies-2-3
Salt to taste
Kasoori methi-5 teaspoons
Dry red chilly powder-1 teaspoon
Lemon juice-1/2 teaspoon

Method

Cut potato in to medium slices
Heat mustard oil in a kadhai and add cumin seeds and slit green chilies.
Add the potato slices, sprinkle some salt over potato slices and cook for 2 minutes.
Now add kasoori methi, cover and cook on medium flame for 10 minutes
Remove the cover and stir thoroughly.
Once the potatoes are done, sprinkle chilly powder and also add lemon juice. Stir a bit.
Your teekha aaloo is ready for serving.

Serving Instructions
Serve hot with chapatti/roti or paratha.

Cheese Butter Masala

2011-09-06T21:40:00.000+05:30

Cheese Butter Masala

Here is one another recipe for cheesy vegetable lovers. Cheese Butter Masala, had been just another name in North Indian Vegetable which is desperately loved by all. It is prepared in red gravy, where cheese has to be dumped a lot to make it a taste yummy.

Ingredients

2 tbsp oil or ghee
1 cup grated cheese
4 - 5 onion
4 - 5 chopped tomatoes
4 - 5 chopped garlic
2 - 3 chopped green chillies
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp asafoetida
1/2 cup water
1 tbsp butter
1 tsp garam masala
1 bay leaf(tejpatta)
salt to taste

Method

1. Fry the onion, garlic and make a paste of tomato, onion and garlic in to the mixture.

2. Make a small balls of grated cheese and keep aside.

3. In pan heat oil/ghee, add cumin seeds once it crackes add asafoetida and bay leaf.

4. Add tomato, onion and garlic paste, green chilies, chili powder, turmeric powder, salt, garam masala and saute for 2 mins.

4. Add water and saute for 10 mins.

5. Add small cheese balls and butter and mix it well and saute for 2 mins.

6. Searve Hot with naan or roti.

Cheese Butter Masala

Dhan Shak Recipe

2011-08-22T20:15:00.000+05:30

Dhan Shak Recipe

Dhan Shak is Parsi Spicy dish. It is very tasty and full of Herbs andProteins as it makes from lentils and vegetables.

Ingredients

2 tbsp moong dal/green gram
2 tbsp bengal gram dal
4 tbsp red gram dal
2 tbsp lentil dal
1 tbsp field beans
1 potato
1 brinjal
1 small pumpkin
1 small piece bottle gourd(lauki)
1 sweet potato
1 cup finely chopped fenugreek
1 tbsp mint leaves
2 finely chopped tomatoes
2 finely chopped onions
5 cloves garlic finely chopped
2 cinammon
2-3 cloves
2 cardamom
5 black pepper
1 tsp cumin seeds
1 tsp sumin seeds powder
1 tsp grated coconut
1 tsp giner paste
4-5 green chillis
1/2 tsp turmeric powder
4 tsp coriander leaves finely chopped
1 tsp lemon juice
1 tsp garam masala
1/2 tsp red chilli powder
2 tbsp ghee
salt to taste

Method

1. Wash moong dal/green gram, bengal gram dal, red gram dal, lentil dal, field beans, potato, brinjal, pumpkin, bottle gourd, sweet potato, fenugreek, mint leaves and boil it and smash it.
2. Heat the ghee into pan, add chopped onions, tomatoes and garlic untill onion turns into light brown.
3. Make a paste of cinammon, cloves, cardamom, black pepper, ginger and green chilli and add into pan.
4. Add turmeric powder, red chilli powder into pan and mix it well.
5. Add smashed dal and vegetable and cup of water into pan.
6. Add salt, lemon juice and garam masala and cook it for 5-7 mins.
7.Garnish with coriander leaves and serve hot with Roti or Rice.

Pinacolada Recipe

2011-08-22T20:09:00.000+05:30

Pinacolada Recipe

Pinacolada is a tropical cocktail that can been enjoyed with the whole family as a non-alcoholic drink or for the adults can added rum and enjoy as alcoholic drink.

Ingredients

1/2 glass pineapple juice
1/2 glass water
1/2 glass milk
1/2 glass limca
1/2 glass coconut water
2 cup vanilla ice-cream scoop

Method

1. Mix all the ingredients and blend it with blender.
2. Put it into refrigerator for 2 hrs.
3. Serve Cold and Enjoy.

Mix Vegetable Paratha

2011-08-22T20:07:00.000+05:30

Mix Vegetable Paratha

Mix vegetable paratha is a delicious parantha with lots of vegetables and is a very fulfilling meal item.
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

3 cups wheat flour
2 medium sized potatoes (alu)
2 onions (pyaj)
1 carrot (gajar)
1 small cauliflower (phool gobi)
2 green chilly (hari mirch)
1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
1/4 Raw Mango Powder (Aamchoor)
Few Coriander (Dhaniya) leaves for adding flavour (optional)
Ghee as required

Method

Knead the flour into simple dough.
Boil and peel potato.
Grate Potato, Carrot, Onion and Cauliflower.
Finely chop coriander leaves and green chillies.
Now mix all these along with salt, red chilly powder, garam masala and Raw Mango Powder to prepare the stuffing.
Make small balls of the dough and roll each into small chapatti.
Stuff these with the above mixture and again roll into thin chapatti.
Cook them on both sides on a pan (tawa).
Cook chapattis at low flame pressing on all sides and apply ghee on both sides while cooking
Apply White butter on the Paranthas and serve them hot with Raita or Curd.

Note- Oil can also be applied instead of Ghee but adding Ghee makes Parathas more tastier.
Happy Eating.

Masala Makai

2011-08-22T20:06:00.000+05:30

Masala Makai

Masala makai, as the name suggests, is a delicious masaladar or spicy corn preparation. The corn is cooked in thick dry gravy. The gravy contains pureed tomato that adds to its thickness and is seasoned with rich, hot spices. The dish is a North Indian type preparation. It is usually relished with chapattis or parathas. It not only tastes good but is also highly nutritious. It is rich in carbohydrates, dietary fibers and proteins. It is served mostly at lunch. I went to a scout camp atLudhianawhen I was in school. Our cook, who was a native of that place, taught me this recipe.

Cooking time: 15 minutes
Preparation time: 30 minutes
Serves: 4

Ingredients

Corns-300 gram
Water-600 ml
Chopped tomatoes-3 cup
Salt to taste
Ghee-2 tablespoons
Chopped onion-1/2 cup
Peeled garlic cloves-6
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Grated ginger-1 teaspoon
Red chilies-4
Green chilies-2
Cinnamon stick-1
Cloves-2
Crushed cardamom-2
Yoghurt-1/2 cup
Fresh cream-1 tablespoon
Chopped spring onion-1 cup

Method

Boil the corn in a basin of salted water until they become tender.
Meanwhile put chopped tomatoes in to another basin containing 300 ml water and simmer uncovered until the chopped pieces soften considerably.
Drain the corn and keep aside.
Put the chopped boiled tomato in blender with little water and make a puree.
Heat ghee in a pan. Add chopped onion, red and green chilies, coriander seeds, cumin seeds, grated ginger, garlic, cinnamon, cardamom and cloves and fry.
Now add boiled corn, tomato puree, yoghurt and remaining water and salt to the fried spices; cover and cook for about 15-20 minutes.
Your masala makai is ready for serving.

Serving instructions

Serve hot with roti or paratha after smearing with fresh cream and garnishing with chopped spring onion.

Apple Jalebi

2011-08-22T20:01:00.000+05:30

Apple Jalebi

Apple jalebi is a North Indian sweet usually prepared during festivities like Diwali, Holi, Janmashtami, Dussehra etc.It is a lip-smacking sweet that bears the goodness of apple. The apple is cut in to rings and the rings are coated with batter, deep fried and finally soaked in sugar syrup which is flavored with rose water. The apple jalebis are red-orange in color and circular in shape. The jalebis are chewy in texture and have a sugary crystallized coating

.
Definitely try out this recipe and satisfy the taste buds of your loved ones with this sweet.
Cooking time: 20 minutes
Preparation time: 15 minutes
Serves: 10

Ingredients

For jalebis

Apple rings-10

Maida or flour-100 grams

Dry yeast-1/4 teaspoon

Melted ghee-1 tablespoon

Sugar-1 teaspoon

Oil for deep frying

Cardamom powder-1/2 teaspoon

Blanched pistachios-1 tablespoon

Rose petals-few

For sugar syrup

Water-100 ml

Sugar-100 grams

Milk-1 tablespoon

Saffron-1/2 teaspoon

Rose water-2 teaspoons

Method

In ½ cup lukewarm water, add yeast, 2 pinches of sugar and mix well

Sprinkle 4 pinches of Maida on top and cover the cup and keep for 3-4 minutes. Soon you will notice froth overflowing the cup.

Now mix the remaining Maida, melted ghee, rest of the sugar, the yeast solution and some warm water. Whip and churn the mixture until a thick consistent batter is formed.

Cover and allow to ferment at least for 1 hour

Meanwhile dissolve 100 grams of sugar in 100 ml water and boil for 5 minutes

Then in pan warm 1 tablespoon milk, add saffron and rub until saffron dissolves completely. Pour it in to the sugar syrup. Finally add rose water and keep the syrup warm on stove.

Once you are done with the fermentation, dip apple rings in to the fermented batter and deep fry until the batter coated rings turn golden brown on both sides and become crisp.

Now soak fried rings in the warm syrup for 1-2 minutes and drain thoroughly.

Your apple jalebis are ready for serving

Serving Instructions

Serve the jalebis hot after sprinkling with cardamom powder and garnishing with pistachios and rose petals.

Pineapple Macaroni Recipe

2011-08-22T19:55:00.000+05:30

Pineapple Macaroni Recipe

Pineapple macaroni is loved by adults and children alike. It is a delicious cheese macaroni withPineapple having it as a side dish.

Ingredients

2 tsp butter
3 tsp maida
3 cups milk
2 cups macroni
7-8 cheese cubes
1/2 tsp salt
1.5 tsp sugar
15-18 chopped pineapple pieces

Method

Pre-making
1. Boil the macroni with some salt in it.

White Sauce prepration
1. In a pan put butter then maida mix well for 2 min dont let it get brown.
2. Mix milk and sugar.
3. Add sweetned milk in pan and mix it well and add grated cheese(4 cubes) and mix it till it gets thick.
4. Now pour boiled macroni and pineapple in the white sauce and mix it well.

Baking
1. Pour it in microwave oven bowl.
2. Garnish with rest of grated cheese and bake it for 10 mins at 200C.

Groundnuts Kadhi Recipe

2011-08-22T19:48:00.000+05:30

Groundnuts Kadhi Recipe

On the occasion of Janmashtmi we have one different kind of Kadhi for you to make and enjoy in you fast.Groundnuts Kadhi is special dish for fasting. It is a sweet and spicy thick curry with curd, rajigra flour and groundnuts. You can have it with Moraiyo.

Ingredients

1 cup curd1 cup water

5-6 curry leaves

1 tbsp rajgira flour

1 cup grated roasted groundnuts

1 tbsp ghee1 tsp cumin seeds

1 tsp green chillis finely chopped

1 dry whole red chilli

1 tsp Jaggery salt to taste

Method

1. Mix grated roasted peanuts, curd, water and rajgira flour in bowl and blend it from hand blender.

2. Heat ghee into a heavy sauce pan and add cumin seeds and wait until it crackle

.3. Add curry leaves and whole red chilli into it and add into curd mixture.

4. Add jaggery, green chillis, salt and mix it well.

5. Cook it on a slow flame for 10 minutes.

6. Serve hot with Moraiyo

Macher Chop

2011-08-21T16:02:00.000+05:30

Macher Chop

Macher chop is prepared from fishes of the Carp category like Rohu or Bhetki. The fish fillets are grinded along with spices and are coated with besan or gram flour batter and then deep fried in oil. Macher chop is a common evening snack in Bengal, a state inEastern India. It is a good compliment to tea or coffee and can make a good starter as well. It is so very tasty that you would crave for more and more. My mom was always praised for her macher chops. I learnt this recipe from her and now I too can prepare macher chop as good as my mom. Here's the recipe for you.

Cooking time: 15 minutes
Preparation time: 15 minutes
Serves: 6

Ingredients

Bhetki fillets-500 grams
Beaten eggs-2
Lemon juice-1 tablespoon
Besan-3 tablespoon
Ginger-garlic paste-2 teaspoon each
Chilly powder-1 teaspoon
Chopped green chilly-1 tablespoon
Chopped onion-1 and ½ tablespoon
Turmeric powder-1/2 teaspoon
Cumin powder-1 teaspoon
Chopped coriander leaves-1/2 cup
Salt to taste
Oil to fry

Method

In a mixer-grinder, put the fish fillets along with beaten eggs, lemon juice, salt, chilly powder, turmeric powder, cumin powder, ginger-garlic paste and grind the mixture. The fish should be coarsely ground.
In another container, put besan; add chopped onion, chopped green chilies and coriander leaves. Add little water and mix well to make a smooth batter.
Divide the ground fish-spice mixture in to equal sized balls. Flatten each ball by pressing between palms to give it a rectangular shape, 1 cm in width and 2 cm in length.
Soak the fish cakes generously in Besan batter and deep fry in hot oil until they are golden brown.
Your macher chops are ready for serving

Serving instruction

Serve hot with a tangy tomato sauce.

How to Prevent Viral Fever?

2011-08-20T12:18:00.000+05:30

How to Prevent Viral Fever?

Unfortunately, viral fevers are not easy to prevent. Most of them are highly contagious and once a wave starts a large number of people tend to contract the infection. You cannot get yourself vaccinated against them, because as we have already mentioned they are not caused by a specific type of virus. Overall hygienic practices and a good immune system is the key to protecting yourself from repeated viral infections.

Here we list some measures that you will find useful:

o Cover your mouth and nose with a handkerchief or tissue when you cough or sneeze. It’s not only good manners but a very crucial step in protecting your friend and neighbor from getting infected.
o Likewise, try to avoid close contact with people with an obvious cough, cold or fever.
o Frequent hand washing is one of the most important infection control measures.
o Well ventilated homes and offices hinder the spread of infections.
o Schools and offices should advise sick individuals to stay at home till their symptoms resolve. This is particularly important at the onset of symptoms when they are most infectious.
o Some of the more serious viral infections such as Dengue, Chikungunya and Japanese encephalitis spread by mosquito bites. Keeping your environment free from mosquito breeding grounds helps in their prevention.
o A robust immune system is your best bet against viral infections. It comes with an overall healthy diet and lifestyle.

When to see a Doctor?

While most viral fevers can be expected to go away with the need for hospitalization or even a
visit to the doctor, it should be recognized that some viral infections can cause serious
complications and sometimes can even be fatal.In general, children below the age of five, the
elderly (>65 years of age), those with any chronic illness, and pregnant women should see a doctor
in case of a fever. Some warning signs that indicate the need for medical attention are listed
below.

oConfusion or excessive sleepiness oStiff neck
oSkin rash
oChest pain
oTrouble breathing
oRepeated vomiting
oAbdominal pain
oBlood in stool oSwollen joints oJaundice
oBleeding from skin

Common Cold and Home Remedies

2011-08-20T12:09:00.001+05:30

Common Cold

When we say we have a cough and cold, most of us are describing a whole lot of symptoms that are making us feel miserable — a scratchy throat, runny nose, coughing, sneezing and also probably muscle aches, fatigue, and headache. This group of symptoms called the common cold is caused by a large number of viruses, though the most common culprits are the rhinovirus, the corona viruses and the respiratory syncytial virus (RSV). Common cold is different from flu, which is caused by either Influenza A or B viruses. Flu is marked by high fever, and headache, muscle aches, fatigue and weakness can be much worse. Cough and Cold are caused by allergies, viral infections, sinusitis.

Common cold can occur any time in a year. The viruses are seen as invisible droplets in the air we breathe or things we touch. It is most contagious during first 2 to 4 days after symptoms appear and may be contagious up to 3 weeks. It spreads through person to person contact or by breathing in virus particles spread through the air by sneezing or coughing. Touching the mouth or nose after touching the skin or another surface contaminated with the virus also spread a cold.

Home Remedies for Common Cold

Symptoms of common cold can be alleviated with some home remedies. Easily available vegetables and spices such as lemon, ginger, pepper, and bitter gourd can be used to get relief from symptoms of common cold.

Home made cough syrup

You can try this very simple and effective homemade cough syrup made from onion juice, lemon juice and honey. Mix 1-2 teaspoon of onion juice with 1-2 teaspoon of lemon juice. Pour little amount of water and allow it to boil, later add 1-2 teaspoon of honey into it. Keep this cough syrup aside for 5-6 hours and give a teaspoon of it to the patient at least two times in a day.

Ginger and ginger tea

Ginger is another excellent remedy for colds and coughs. ginger should be cut into small pieces and boiled in a cup of water. It should then be strained and half a teaspoon of sugar added to it. This decoction should be drunk when hot. Ginger tea, prepared by adding a few pieces of ginger into boiled water before adding the tea leaves, is also an effective remedy for colds and for fevers resulting from cold. It may be taken twice daily.

Bitter Gourd Roots

The roots of the bitter gourd plant are used to cure a cold. A teaspoon of the root paste, mixed with an equal quantity of honey given once every night for a month acts as an excellent medicine for colds.

Vitamin C

Regular intake of vitamin C-75 mg for adults and 35 mg for children-will prevent the common cold. Large doses of this vitamin will relieve the symptoms and shorten its duration. It is wise is to swallow one 500mg tablet of vitamin C at the appearance of the first sign of the cold and continue the treatment by taking one500 mg tablets daily.

Lemon

Lemon is the most important among the many home remedies for common cold. .Vitamin C-rich lemon juice increases body resistance and reduces the duration of the illness. One lemon should be diluted in a glass of warm water, and a teaspoon of honey should be added to it. This should be taken once or twice daily.

Lady's Fingers

Lady's fingers are highly valuable in treating irritation of the throat and a persistent dry cough. This vegetable is rich in mucilage and acts as a drug to allay irritation, swelling, and pain. Lady’ fingers should be cut into pieces, and boiled down in water to make a decoction. The steam issuing from this decoction may also be inhaled once or twice a day to relieve throat irritation and a dry cough.

Tamarind and Pepper

Tamarind-pepper rasam is also considered an effective home remedy for cold . Dilute 50 mg tamarind in 250 ml of water. Boil the diluted tamarind water for a few minutes with a teaspoon of hot clarified butter and half a teaspoon of black pepper powder. This steaming hot rasam has a flushing effect, and should be taken three times a day.

Home Remedies for dry cough

a. Take a tea spoon of honey and sprinkle 2-3 drops of ginger with the honey. After taking this do not have water for almost30-60 minutes.

b. Half a lemon chopped roughly, one large clove garlic chopped, one teaspoon honey half cup boiling water. Drink as hot as can stand it, try to swallow some pieces of garlic .

c. Mix 1/4 tsp turmeric powder with 1/4 cup of warm milk and drink 3 times a day

d. Eat a piece of 1-2 ounce of high quality dark chocolate will help.

Home Remedies for Stuffy Nose

Prepare a solution using 4 drops of Lavender Essential Oil and Pine Essential Oil, 3 drops of Peppermint Essential Oil and 7 drops of Eucalyptus Essential Oil. Inhale vapors of this solution by putting it on a cotton ball or an aromatherapy diffuser.

Home remedies for sore throat and homemade cough syrup

In case of sore throat a clove or two cardamoms can be chewed. Gargling with warm salty water two to three times a day is also beneficial. Onion is very effective in the treatment of cough. The juice extracted from onion helps in loosening the cough, and clears chest-congestion. Take 1-2 teaspoon of onion juice and add 1-2 teaspoon of honey into it. Keep this mixture aside for 5-6 hours, and then give a teaspoon of it to the patient at least two times in a day.