tag:blogger.com,1999:blog-38179322936806444082024-03-13T19:20:19.122+05:30Mouna's KitchenAnonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-3817932293680644408.post-72957337200204179372013-06-12T19:25:00.000+05:302013-06-12T19:25:53.513+05:30Onion Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">
For most for us Indians, the perfect and comforting food during cold weathers or rainy season is a very popular and comforting Indian snack, Pakoda or Pakodi. Best enjoyed over a hot cup of tea, the cripsy and spicy Pakodi makes tea time something special, almost like a bonding time between family and friends.<br />
<a href="http://lh3.ggpht.com/-xREMVNVQC9s/Ubh9VmjUZDI/AAAAAAAAAU8/BCMrIdvTvI0/s1600-h/onion%252520pakoda%25255B3%25255D.jpg"><img alt="onion pakoda" border="0" height="470" src="http://lh4.ggpht.com/-T-cEhMZJCaQ/Ubh9Wcz-PHI/AAAAAAAAAVE/j2KG9k_twqk/onion%252520pakoda_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="onion pakoda" width="644" /></a><br />
<h3>
Ingredients:</h3>
<ul>
<li>1 1/2 cups besan (gram dal flour) </li>
<li>½ cup rice flour </li>
<li>4-5 green chillis, finely chopped </li>
<li>2 large onions, sliced </li>
<li>2 spring onions (optional) </li>
<li>2 tbsp melted ghee (clarified butter) </li>
<li>few sprigs curry leaves </li>
<li>salt to taste </li>
<li>pinch of baking soda </li>
<li>oil for deep frying </li>
</ul>
<h3>
Method</h3>
<ul>
<li>Combine both the flours with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture. </li>
</ul>
<a href="http://lh6.ggpht.com/-bhfIylgAcdA/Ubh9Yu-De2I/AAAAAAAAAVM/2nrNZsHrIr4/s1600-h/ulli_pakodi_batter%25255B4%25255D.jpg"><img alt="ulli_pakodi_batter" border="0" height="317" src="http://lh3.ggpht.com/-Brrm-HEQTuE/Ubh9ZTfB3yI/AAAAAAAAAVU/IH1l3lEOR8I/ulli_pakodi_batter_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="ulli_pakodi_batter" width="404" /></a> <br />
<ul>
<li> <br />Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water. </li>
<li> <br />Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides. </li>
<li> <br />Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea). </li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-15850829063934406662013-06-12T14:51:00.000+05:302013-06-12T14:51:43.599+05:30Rasmalai<div dir="ltr" style="text-align: left;" trbidi="on">
<h3>
<a href="http://lh4.ggpht.com/-tequRDWKFes/Ubg7kmOx6wI/AAAAAAAAAUk/nNA3fcDKSEw/s1600-h/rasmalai%25255B3%25255D.jpg"><img alt="rasmalai" border="0" height="484" src="http://lh6.ggpht.com/-4T9nMdzNdkQ/Ubg7lRAgC5I/AAAAAAAAAUs/iNeJc9UHBA8/rasmalai_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="rasmalai" width="644" /></a> </h3>
<h4 style="text-align: left;">
Ingredients</h4>
<ul>
<li>Powder milk 1 cup </li>
<li>All purpose flour 1 tbsp leveled </li>
<li>Egg 1 </li>
<li>Baking powder 1 tsp </li>
<li>Clarified butter 1 tbsp </li>
<li><strong>For Rabri:</strong> </li>
<li>Fresh milk 1 kg </li>
<li>Sugar 5 tbsp </li>
<li>White cardamoms 2 – 3 </li>
<li>Pistachios 1 tbsp (sliced) </li>
</ul>
<h4 style="text-align: left;">
Method</h4>
<ol>
<li>Mix egg, baking powder, and butter all together and form into a dough. </li>
<li>Rub it very well. </li>
<li>Make 12 balls and slightly flatten it. </li>
</ol>
<strong>For Rabri:</strong><br />
<ol>
<li>Boil milk, sugar, white cardamoms and pistachios till it gets slightly thick. </li>
<li>Then add your rasmalai to it. </li>
<li>Cover and simmer on low flame for about 5 – 8 minutes or until they swell. </li>
<li>Then remove, cool and transfer into a serving platter. </li>
</ol>
Chill and serve.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-36673899345125638562013-06-12T14:48:00.001+05:302013-06-12T14:48:41.768+05:30Onion Samosa Step By Step<div dir="ltr" style="text-align: left;" trbidi="on">
This wonderfully crispy snack does not need any introduction coz of its popularity not only in India but throughout the whole world. It is rightly called as the KING of Indian street food...!!<br />
This spicy stuffed pastries are very easy to prepare at home & makes an irresistible combo with tomato ketchup or with Mint, Coriander chutney. <br />
<strong><a href="http://lh6.ggpht.com/-bl375lwQRMc/UbIL2w_4rYI/AAAAAAAAAOA/IZNYI_by0hM/s1600-h/samosa1%25255B4%25255D.jpg"><img alt="samosa1" border="0" height="566" src="http://lh3.ggpht.com/-y1BS__GBO0I/UbIL3uGKv1I/AAAAAAAAAOI/9wfcaxb54kg/samosa1_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="samosa1" width="846" /></a> </strong><br />
<h3>
Ingredients:</h3>
<b>For Outer layer:</b><br />
<ul>
<li>All purpose flour / Maida - 1 cup </li>
<li>Wheat flour - 1 cup </li>
<li>Cumin seeds - ½ tsp </li>
<li>Ajwain / carom seeds - ½ tsp </li>
<li>Baking pwd - ¼ tsp </li>
<li>Ghee - 1 tsp </li>
<li>Oil - 2 tsp </li>
<li>Salt to taste </li>
</ul>
<b>For Stuffing:</b><br />
<ul>
<li>Onions sliced - ½ cup </li>
<li>Poha / pressed rice - ½ cup </li>
<li>Red chilly pwd - ½ to ¾ tsp </li>
<li>Cumin pwd - ¼ tsp </li>
<li>Coriander pwd - ¼ tsp </li>
<li>Chaat masala pwd - ¼ tsp </li>
<li>Lemon juice - 1 tsp </li>
<li>Oil to fry </li>
<li>Salt to taste </li>
</ul>
<h3>
Method:</h3>
<b>To prepare outer crispy layer:</b><br />
<ul>
<li>Take All Pupose flour & wheat flour in a mixing bowl. </li>
<li>To it add cumin , ajwain seeds, baking pwd & salt. </li>
</ul>
<a href="http://lh6.ggpht.com/-UKXVsnY4R8Y/UbIL4wU4ItI/AAAAAAAAAOQ/GznqkGSllAU/s1600-h/samosa2%25255B2%25255D.jpg"><img alt="samosa2" border="0" height="163" src="http://lh5.ggpht.com/-iMZBTRyWcdM/UbIL5SIhv0I/AAAAAAAAAOY/-Ih64UAaCB0/samosa2_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa2" width="244" /></a><br /><ol> </ol>
<ul>
<li>Mix all the ingredients. </li>
<li>Add ghee & oil combine well. </li>
<li>Add little water at a time and knead to nice smooth dough. </li>
<li>Now soft dough is ready.</li>
</ul>
<a href="http://lh4.ggpht.com/-1PKJ1LaVOBg/UbIL6UsYKlI/AAAAAAAAAOg/ixQO_mdL3m0/s1600-h/samosa3%25255B2%25255D.jpg"><img alt="samosa3" border="0" height="166" src="http://lh3.ggpht.com/-u5sSiUOJ8B4/UbIL7NOAR-I/AAAAAAAAAOo/sh1P_vPVGEc/samosa3_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa3" width="244" /></a><br /><ol> </ol>
<ul>
<li>Cover it with a damp cloth & allow to rest at least for 15 to 20 mins. </li>
</ul>
<b>To prepare inner stuffing:</b><br />
<ul>
<li>Take finely sliced onions in a cup. </li>
<li>Add poha to it. ( poha absorbs all the moisture let out by onion, while frying & enhances the taste ) </li>
<li>Add red chilly pwd, cumin pwd, coriander pwd, salt & chaat masala pwd. ( also you can add finely chopped green chilly & coriander leaves ) </li>
<li>Add lemon juice to it & mix all the contents. </li>
<li>No need to cook the onions for stuffing, on frying the onions gets cooked & turns soft. </li>
</ul>
<a href="http://lh3.ggpht.com/-ihpHe4cpFhk/UbIL8Sij6DI/AAAAAAAAAOw/BWKLQ7NDcGQ/s1600-h/samosa4%25255B2%25255D.jpg"><img alt="samosa4" border="0" height="164" src="http://lh5.ggpht.com/-B8mAib3hlLs/UbIL8yO3vYI/AAAAAAAAAO4/2o44lkRaPFw/samosa4_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa4" width="244" /></a><br /><ol> </ol>
<ul>
<li>Inner stuffing is ready. </li>
</ul>
<b>To prepare Samosas:</b><br />
<ul>
<li>Unwrap the soft dough. Sprinkle little wheat flour and knead again for a minute. </li>
<li>Make it to small balls. </li>
<li>Dust it with wheat flour & roll it to flat disc.</li>
</ul>
<a href="http://lh6.ggpht.com/-BSxRfPYuTtA/UbIL9080NxI/AAAAAAAAAPA/u2iGXtkfiH0/s1600-h/samosa5%25255B2%25255D.jpg"><img alt="samosa5" border="0" height="164" src="http://lh6.ggpht.com/-VPGexn38X_E/UbIL-2B8ozI/AAAAAAAAAPI/uvZ105vl_pU/samosa5_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa5" width="244" /></a><br /><ol> </ol>
<ul>
<li>Apply some oil or ghee & flour over the surface. </li>
<li>Fold it to half , again apply oil & flour. </li>
<li>Fold it to make triangle. </li>
<li>Now roll the triangle to flat disc shape by dusting with flour. </li>
<li>This process helps to get layers in samosa. </li>
<li>Now cut it two equal halves.</li>
</ul>
<a href="http://lh4.ggpht.com/-iclThDEpcic/UbIMAalkc2I/AAAAAAAAAPQ/M_0mH1PIcdY/s1600-h/samosa6%25255B2%25255D.jpg"><img alt="samosa6" border="0" height="163" src="http://lh4.ggpht.com/-XzwR284d0Qw/UbIMBiYnvFI/AAAAAAAAAPY/cAM63F4_pac/samosa6_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa6" width="244" /></a><br /><ol> </ol>
<ol> Take one cut & make a folding like this.<br />
</ol>
<a href="http://lh5.ggpht.com/-x44fonAeRMI/UbIMC0orUQI/AAAAAAAAAPg/LqmeufLObEk/s1600-h/samosa7%25255B2%25255D.jpg"><img alt="samosa7" border="0" height="165" src="http://lh5.ggpht.com/-CU9Ur19pIzc/UbIMEJAGp0I/AAAAAAAAAPo/dAk2PWRtg1I/samosa7_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa7" width="244" /></a><br /><ol> </ol>
<ol> Make a triangle by bringing the other end together.<br />
</ol>
<a href="http://lh5.ggpht.com/-0jPnLCfjyAg/UbIMFmc4IgI/AAAAAAAAAPw/-CSOeTnal5w/s1600-h/samosa8%25255B2%25255D.jpg"><img alt="samosa8" border="0" height="166" src="http://lh3.ggpht.com/-hdTYhaq_ZIs/UbIMHF8w-EI/AAAAAAAAAP4/eqbXgUpZ_HA/samosa8_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa8" width="244" /></a><br /><ol> </ol>
<ol> Now it comes to a triangular shape. <br />
Seal the edges of the pastry with maida & water paste. <br />
Inside the cone fill the onion – poha stuffing.</ol>
<a href="http://lh3.ggpht.com/-5slDLKSlCJ0/UbIMH5BBU0I/AAAAAAAAAQA/-lSeee77_4w/s1600-h/samosa9%25255B2%25255D.jpg"><img alt="samosa9" border="0" height="219" src="http://lh5.ggpht.com/-awY784NIyWw/UbIMJF5yYhI/AAAAAAAAAQI/YGNDrneUON0/samosa9_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa9" width="244" /></a><br /><ol> </ol>
<ol> Close it with thin part first. <br />
Apply maida paste and seal it with the thicker part of the cone. <br />
Repeat the same procedure for the rest of samosas. <br />
Heat oil & deep fry the samosas in low medium heat. <br />
Flip to the other side & fry to golden and crisp.</ol>
<a href="http://lh3.ggpht.com/-RiCSfxRmoDc/UbIMK5bxaTI/AAAAAAAAAQQ/6vNlJOIZHr0/s1600-h/samosa10%25255B2%25255D.jpg"><img alt="samosa10" border="0" height="162" src="http://lh5.ggpht.com/-2gZBRne4m2o/UbIMMpBUQiI/AAAAAAAAAQY/bt7auj8Iik0/samosa10_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="samosa10" width="244" /></a><br /><ol> </ol>
<ol> Drain the excess oil on tissue paper. <br />
Serve hot with tomato ketchup or Coriander chutney. <br />
Yummy homemade Onion Samosas are ready to taste.!</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-29712296846404324752013-06-12T09:38:00.000+05:302013-06-12T09:38:24.392+05:30Karela Fry - stuffed<div dir="ltr" style="text-align: left;" trbidi="on">
Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.<br />
<h3>
<a href="http://lh3.ggpht.com/-0bTXoIfWPqw/UbfzoUeiwkI/AAAAAAAAAUM/FDHVZ_U13RI/s1600-h/karela%25255B3%25255D.jpg"><img alt="karela" border="0" height="484" src="http://lh3.ggpht.com/-nzX-n9XzLb8/Ubfzp0w8RVI/AAAAAAAAAUU/DN7ZLuOq2Os/karela_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="karela" width="644" /></a> </h3>
<h3>
Ingredients:</h3>
<b>For the Marinate:</b><br />
<ul>
<li>4 <strong>bitter melon</strong> (karela) </li>
<li>1 tablespoon salt </li>
<li>1 tablespoon lemon juice </li>
</ul>
<b>For the Filling:</b><br />
<ul>
<li>2 tablespoons oil </li>
<li>1 teaspoon cumin seeds (jeera) </li>
<li>1/8 teaspoon asafetida (hing) </li>
<li>2 tablespoons gram flour (besan) </li>
<li>2 tablespoons coriander powder (dhania) </li>
<li>1 tablespoon fennel seeds powder (saunf) </li>
<li>1 1/2 teaspoon salt </li>
<li>1/2 teaspoon turmeric </li>
<li>1/2 teaspoon red chili powder adjust to taste </li>
<li>1 1/2 tablespoon mango powder (amchoor) </li>
</ul>
<b>For Cooking Step:</b><br />
<ul>
<li>2 tablespoons of oil </li>
<li>1/2 teaspoon salt </li>
</ul>
Also need some thread to wrap the filled karelas before cooking.<br />
<h3>
Method:</h3>
<b>Preparing the Kerala</b><br />
<ol>
<li>Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside. </li>
<li>Make a slit in the karelas length wise and remove the seeds. </li>
<li></li>
<li>Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour. </li>
<li></li>
<li>Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. </li>
<li></li>
<li>Separate the scrapings from the whole karelas. </li>
</ol>
<b>Preparing the Filling:</b><br />
<ol>
<li>Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. </li>
<li></li>
<li>Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes. </li>
<li></li>
<li>Add gram flour (besan) and stir-fry for another minute. </li>
<li></li>
<li>Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili </li>
<li>powder, and mango powder. Sauté for a minute and then turn off the heat.</li>
<li> </li>
<li>Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking. </li>
</ol>
<b>Cooking the Stuffed karelas:</b><br />
<ol>
<li>Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes. </li>
<li></li>
<li>Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked. </li>
<li></li>
<li>Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes. </li>
<li></li>
<li>Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture. </li>
<li></li>
<li>Stuffed karela can be served hot or cold and can be refrigerated up to a week. </li>
</ol>
<b>Variations</b><br />
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-5126444590037031872013-06-11T11:30:00.000+05:302013-06-11T11:30:40.675+05:30Bhindi Fry – Okra Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<h4>
<a href="http://lh4.ggpht.com/-3LbEMaMETvY/Uba8sKi56eI/AAAAAAAAAT0/NDy30DdHQUE/s1600-h/okra%252520fry%25255B3%25255D.jpg"><img alt="okra fry" border="0" height="484" src="http://lh4.ggpht.com/-kXON2Re4MUM/Uba8s62KzCI/AAAAAAAAAT8/2tgWrWSAb2o/okra%252520fry_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="okra fry" width="644" /></a> </h4>
<h4>
Ingredients: </h4>
· 1/2 lb okra (bhindi) <br />
· 1 1/2 tablespoons oil <br />
· Pinch of asafetida (hing) <br />
· 1/2 teaspoon cumin seeds (jeera) <br />
· 1 tablespoon coriander powder (dhania) <br />
· 1/2 teaspoon cayenne (adjust to taste) <br />
· 1/2 teaspoon turmeric (haldi) <br />
· 1/2 teaspoon salt (adjust to taste) <br />
· 1/2 teaspoon mango powder (amchoor) <br />
· 1 tablespoon gram flour (besan) (optional) <br />
· 2 tablespoons finely chopped yellow bell pepper <br />
· 2 tablespoons finely chopped red bell pepper<br />
<h4>
Method: </h4>
1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting. <br />
2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside. <br />
3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready. <br />
4. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra. <br />
5. Stir for a minute and reduce the heat to medium. <br />
6. Cover the okra for two to three minutes. <br />
7. Remove the cover and add the coriander powder, red cayenne pepper and turmeric. <br />
8. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-16855983784589986182013-06-10T23:10:00.000+05:302013-06-10T23:10:53.779+05:30Baghare Baingan<div dir="ltr" style="text-align: left;" trbidi="on">
<h4>
<a href="http://lh5.ggpht.com/-VhTuVFodwGY/UbYPVc8hfkI/AAAAAAAAATc/gIOuyJuP19Y/s1600-h/Bagara%252520Baingan%25255B3%25255D.jpg"><img alt="Bagara Baingan" border="0" height="484" src="http://lh3.ggpht.com/-kCxaOMzoA3c/UbYPWcCv9OI/AAAAAAAAATk/bjtzcyO-cR0/Bagara%252520Baingan_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Bagara Baingan" width="644" /></a> </h4>
<h4>
Ingredients</h4>
<ul>
<li>•Brinjals,small 250 grams </li>
<li>•Peanuts 2 tablespoons </li>
<li>•Sesame seeds (til) 1 1/2 tablespoons </li>
<li>•Poppy seeds (khuskhus/posto) 3/4 teaspoon </li>
<li>•Dried coconut ( khopra),grated 1 tablespoon </li>
<li>•Oil 4 tablespoons + for deep-frying </li>
<li>•Onion ,sliced 2 medium </li>
<li>•Mustard seeds 1/2 teaspoon </li>
<li>•Cumin seeds 1/4 teaspoon </li>
<li>•Fennel seeds (saunf) 1/4 teaspoon </li>
<li>•Onion seeds (kalonji) 1/4 teaspoon </li>
<li>•Fenugreek seeds (methi dana) pinch </li>
<li>•Curry leaves 10-12 </li>
<li>•Ginger paste 1 tablespoon </li>
<li>•Garlic paste 1 tablespoon </li>
<li>•Green chilli paste 1 teaspoon </li>
<li>•Turmeric powder 1/2 teaspoon </li>
<li>•Coriander powder 1 1/2 teaspoon </li>
<li>•Cumin powder 1/2 teaspoon </li>
<li>•Red chilli powder 1/2 teaspoon </li>
<li>•Salt to taste </li>
<li>•Tamarind pulp 2 tablespoons </li>
<li>•Jaggery (gur),grated 1/2 teaspoon </li>
</ul>
<h4>
<strong>Method</strong></h4>
<ul>
<li><strong></strong> Dry roast the peanuts in a non stick pan till lightly browned. Set aside to cool. Similarly dry roast the sesame seeds, poppy seeds and dried coconut separately and set aside to cool. Grind the roasted ingredients with half a cup of water to a fine paste. <br />
Make one slit along the length of the brinjals from the bottom and one from the top near the stem – this way the brinjals will get cooked well. Take care that they are held together at the stem. <br />
Heat sufficient oil in a kadai. Add the brinjals and deep fry three to four minutes. Drain on absorbent paper and set aside. Add the onions to the same oil and deep fry till golden. Drain on absorbent paper and set aside. <br />
</li>
<li> Heat four tablespoons oil in another non stick pan. Add the mustard seeds, cumin seeds, fennel seeds, onion seeds and fenugreek seeds and sauté till lightly browned. Add the curry leaves, ginger paste, garlic paste and green chilli paste. Stir and sauté till the oil separates from the masala. <br />
Add the browned onions, turmeric powder, coriander powder, cumin powder, red chilli powder and salt and stir. Add the tamarind and jaggery and mix well. Add the coconut paste and cook till the oil separates. <br />
Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes or till the oil surfaces. <br />
</li>
<li>Serve hot with roti, chapatti or parantha. </li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-15290509654895775212013-06-10T22:42:00.000+05:302013-06-10T22:42:36.411+05:30Pumpkin Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><a href="http://lh6.ggpht.com/-Q9oWe9ukd5Q/UbYIlMibEfI/AAAAAAAAATE/V-w7b4ystZU/s1600-h/pumpkin-halwa%25255B9%25255D.jpg"><img alt="pumpkin-halwa" border="0" height="430" src="http://lh4.ggpht.com/-hlQ1g3-oi14/UbYImB2t4DI/AAAAAAAAATM/-WbWspPEEkE/pumpkin-halwa_thumb%25255B7%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="pumpkin-halwa" width="644" /></a> </strong><br />
<strong>Ingredients</strong><br />
<ul>
<li>Red pumpkin (bhopla/kaddu),peeled and grated 800 grams </li>
<li>Ghee 2 tablespoons </li>
<li>Sugar 100 grams </li>
<li>Khoya/mawa,grated 70 grams </li>
<li>Cashewnuts 10-12 </li>
<li>Raisins 10 </li>
<li>Pistachios 8-10 </li>
<li>Green cardamom powder 1 teaspoon </li>
</ul>
<h4>
<strong>Method</strong> </h4>
<ul>
<li><strong></strong> Heat the ghee in a non-stick kadai. Add the pumpkin and sauté on low heat till soft. Add the sugar, mix well and cook till the sugar melts and the moisture evaporates. <br />
Add the khoya, cashewnuts, raisins and pistachios and mix well. Cook for five minutes, stirring continuously. Remove from heat and sprinkle green cardamom powder. Serve hot. <br />
</li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-61250193016943422392013-06-10T16:44:00.000+05:302013-06-10T16:44:14.587+05:30Dal makhani<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><a href="http://lh5.ggpht.com/-lTuvVaAYSFU/UbW0n9PQuUI/AAAAAAAAASs/Y-9RRqKCEbU/s1600-h/dal-makhani1%25255B7%25255D.jpg"><img alt="dal-makhani1" border="0" height="443" src="http://lh4.ggpht.com/-xZbcA-ewfFM/UbW0o2U7qII/AAAAAAAAAS0/udagR8HKmSE/dal-makhani1_thumb%25255B5%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="dal-makhani1" width="644" /></a> </strong><br />
<strong>Dal makhani</strong> as it is popularly known in the punjab, with its smooth flavour is a delicacy that is very much a dish of the punjab.<br />
<strong>Preparation Time: </strong>15 mins.<br />
<strong>Cooking Time:</strong> 40 mins.<br />
<strong>Ingredients:</strong> <br />3/4 cup whole urad (whole black lentil)(for 2 hours add some amount of baking soda on that) <br />2 tbsp rajma (kidney beans) <br />salt to taste <br />3 tbsp butter <br />1 tsp cumin seeds (jeera) <br />2 green chillies , cut lengthwise <br />2 cloves (laung / lavang) <br />1/2 cup finely chopped onions <br />1/2 tsp ginger-garlic (adrak-lehsun) paste <br />1 tsp chilli powder <br />1/4 tsp turmeric powder (haldi) <br />1 1/2 cups fresh tomato puree <br />1/2 cup fresh cream <br />2 tbsp chopped coriander (dhania) <br />1 tbsp fresh cream for the garnish<br />
<strong>Method:</strong> <br />Clean, wash and soak the whole urad and rajma overnight(or you can soak it for 2 hours by use of baking soda) <br />Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. <br />Allow the steam to escape before opening the lid. <br />Whisk till the dal is almost mashed. Keep aside. <br />For the tempering, heat the butter in a deep pan and add the cumin seeds. <br />When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour. <br />Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil. <br />Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes. <br />Add the cream and mix well. Simmer for 2 to 3 more minutes.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-39151585889323533502013-06-10T14:24:00.001+05:302013-06-10T14:57:33.852+05:30Bonda (Punugulu)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://lh5.ggpht.com/-Zvg3PkeOjY0/UbWUUl5xj5I/AAAAAAAAASU/iHlPbOo_TXQ/s1600-h/bonda%25255B4%25255D.jpg"><img alt="" border="0" height="304" src="http://lh4.ggpht.com/-kmQFvD4PIdE/UbWUVWtNDmI/AAAAAAAAASc/W9gJyXZ9UeQ/bonda_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="" width="404" /></a> <br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 16px; line-height: 22px;">Punugulu / Bonda is a common street food in the coastal regions of Andhra Pradesh. Often served with peanut chutney or Toordal chutney called as <a href="http://swasthfreak.blogspot.sg/2012/07/kandhi-pachadi-toor-dal-chutney.html" style="color: #444444; text-decoration: none;" target="_blank">Kandhi Pachadi</a>. Some make them sour tasting using fermented batter, while some make them with fresh batter. There is no specific way to follow while preparing batter, except that the batter must not be runny. Can be made with urad dal batter (idli/dosa batter) or whole moong batter. I always make these with fresh batter, since I do not prefer the sour tasting ones. Whether to use the fermented batter or the fresh one is totally an individual’s choice and comfort.</span></div>
<h3>
Ingredients </h3>
<ul>
<li>Idli/Dosa Batter 1 cup <br />Rava 2 tbsps <br />Rice flour 4 tbsps <br />Chopped onion 2 tbsps <br />Chopped green chillies 1 tbsp <br />Grated ginger 1/4 tsp <br />Salt <br />Coriander leaves <br />Curry leaves <br />Oil for frying</li>
</ul>
<h6>
</h6>
<h3>
Method</h3>
<ul>
<li>Mix all ingredients well ( except oil). <br />Keep aside for 20 minutes. <br />Heat oil in a kadai, drop small balls in the oil and deep fry them till golden brown.</li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-57890987584184540762013-06-10T00:47:00.000+05:302013-06-10T00:47:02.330+05:30Vada<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><a href="http://lh5.ggpht.com/-Ul_M1dpi3lo/UbTUO_oR0AI/AAAAAAAAAR8/ADJ1D9hoe9g/s1600-h/vada%25255B7%25255D.jpg"><img alt="vada" border="0" height="404" src="http://lh5.ggpht.com/-ECXqKOA_kZY/UbTUP73BpzI/AAAAAAAAASE/AUbOiEnH2gA/vada_thumb%25255B5%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="vada" width="644" /></a> </strong><br />
<strong>Ingredients:</strong><br />
1 cup whole urad dal/skinned whole black gram dal/minappappu<br />
10-12 black pepper corns, lightly crushed<br />
1/2 tsp cumin seeds, lightly crushed<br />
salt to taste<br />
oil for deep frying<br />
<strong>Method</strong><br />
<strong>1</strong>.Soak whole black gram dal in water for 1 1/2 to 2 hours. <br />
<br /><strong>2</strong>. Strain the water, and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt, crushed cumin seeds and pepper corns and beat till fluffy. <br />
<br /><strong>3.</strong> Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium. <br />
<br /><strong>4.</strong> Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over. <br />
<br /><strong>5.</strong> Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel. <br /><strong></strong><br />
<strong>6.</strong> Remove the vadas onto a serving plate. Serve warm while the crust is still crisp and serve warm with chutney and sambar.<br />
<strong>Tips:</strong><br />
If urad dal or whole skinned black gram dal is soaked for over 8 hours, the vadas absorb less oil and are tastier than the vadas prepared from dal which is soaked for only 2 hours</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-46713598980698714032013-06-09T12:54:00.000+05:302013-06-09T12:55:26.765+05:30Pesarattu Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><a href="http://lh6.ggpht.com/-DhqaLA9Cesg/UbQtCLjlcSI/AAAAAAAAARk/C75yG-KdEAY/s1600-h/pesarattu-dosa%25255B7%25255D.jpg"><img alt="pesarattu-dosa" border="0" height="480" src="http://lh6.ggpht.com/-XFpw1_W089k/UbQtFVG8RtI/AAAAAAAAARs/ibezOmEjXMY/pesarattu-dosa_thumb%25255B5%25255D.jpg?imgmax=800" style="border: 0px; display: inline;" title="pesarattu-dosa" width="644" /></a> </strong><br />
<strong><br /></strong>
<strong>Ingredients</strong><br />
<strong>For The Pesarattu</strong> <br />
1 cup<b> moong dal</b> (split green gram) <br />
1/2 cup grated onions <br />
1/4 tsp grated ginger (adrak) <br />
4 to 5 chopped green chillies <br />
salt to taste <br />
1 1/2 tbsp rice flour (chawal ka atta) <br />
<strong><br /></strong>
<strong>Method</strong><br />
<strong>For the pesarattu</strong><br />
<ol>
<li>Wash the moong dal 2 or 3 times, and soak in enough water for 2 hours.</li>
<li>Drain the moong dal and blend in a mixer along with onion , ginger and green chillies to a smooth batter.</li>
<li>Add the rice flour and salt, mix it well. Keep aside.</li>
</ol>
<strong>How to proceed</strong> <br />
<ol>
<li>Heat a dosa pan, pour a spoonful of the batter and spread it from the centre, add a little oil around.</li>
<li>On the pesarattu, spread one portion of the topping mixture, and slightly press with the flat spoon.</li>
<li>Cook till the pesarattu becomes crisp and also cook the other top.</li>
<li>Repeat the same process to make more pesarattu with the remaining batter and topping.</li>
<li>Fold and serve hot with ginger chutney.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-91584463826610935982013-06-08T09:59:00.000+05:302013-06-08T09:59:33.430+05:30Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
<h5>
<a href="http://lh4.ggpht.com/-MVzzdGuNqFI/UbKyvq1_OeI/AAAAAAAAAQo/gi02Smf7-QA/s1600-h/gulab-jamun%25255B13%25255D.jpg"><img alt="gulab-jamun" border="0" height="484" src="http://lh3.ggpht.com/-4N4LkFLs51E/UbKywk3a7_I/AAAAAAAAAQw/xmlvCqBjun0/gulab-jamun_thumb%25255B11%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="gulab-jamun" width="644" /></a> </h5>
<h5>
Ingredients</h5>
<ul>
<li>Flour 2 tbsp </li>
<li>Dry milk powder 2 cups (preferably "Nido") </li>
<li>Oil 2 tbsp </li>
<li>Semolina(suji) 1 tsp </li>
<li>Eggs 3 </li>
<li>Baking powder 2 tbsp </li>
<li>Sugar 2 cups </li>
<li>Water 2, 1/2 cups </li>
<li>Oil for frying </li>
</ul>
<strong>Method</strong><br />
<ol>
<li> For Sugar Syrup: Take a pan, add water and sugar and bring to boil.<br />
</li>
<li> Stir till sugar dissolves properly, leave it on low flame.<br />
</li>
<li> For Gulab Jamun: Beat eggs and add flour, semolina, 2 tbsp oil, milk powder and baking powder, mix well and knead it for 5 minutes.<br />
</li>
<li> Grease your palm with a little oil and make small balls of the mixture.<br />
</li>
<li> Deep fry the balls, when they turned golden brown, strain out and add them in sugar syrup.<br />
</li>
<li> Give two boils to this syrup and take out the gulab jamuns in a serving dish.<br />
</li>
<li> Serve warm.<br />
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-8238041627660081112013-06-07T12:26:00.000+05:302013-06-07T12:39:03.985+05:30Aloo Palak<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<a href="http://lh3.ggpht.com/-NnxUzswSk3E/UbGDt6T2l8I/AAAAAAAAANo/FDVLISL0Hck/s1600-h/aloo-palak-curry%25255B4%25255D.jpg"><img alt="aloo-palak-curry" border="0" height="379" src="http://lh3.ggpht.com/-OxuRkr8HUkQ/UbGDvCjZF3I/AAAAAAAAANw/Qv5R-8JnPeY/aloo-palak-curry_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="aloo-palak-curry" width="504" /></a> <br />
Spinach is one of my favorite veggie dishes because it is full of nutrients and health benefits. Here is one more way of preparing it. I have mixed <strong>potato</strong> cubes in it, but the recipe can be adapted and used with lightly fried paneer cubes to make <strong>palak paneer</strong>.<br />
<strong>INGREDIENTS</strong><br />
1 big bunch of <strong>spinach</strong> (it shrinks a LOT during cooking) <br />
1 medium onion, grated or chopped finely <br />
1 large potato, peeled, cubed and boiled until tender (or 125 gm paneer, cubed and fried) <br />
1-2 tomatoes, chopped <br />
1 tsp. jeera/whole cumin <br />
1-2 green chilies <br />
½ tsp. garlic paste <br />
½ tsp. cumin powder <br />
½ tsp. coriander powder <br />
pinch of turmeric powder <br />
pinch of garam masala <br />
salt to taste <br />
1 tsp. lemon juice <br />
water <br />
2-4 tbsp. oil <br />
some coriander for garnishing<br />
<strong>INSTRUCTIONS</strong><br />
Take your bunch of fresh spinach. Wash/clean and get the leaves off the stems. Discard stems and drain the leaves then chop them into very thin slices.<br />
Heat some oil in a pan, add the cumin seeds and allow them to splutter. Next add the chopped onion and fry to a nice light brown, then add a green chili with slits and the garlic paste. Fry for a bit then add the chopped tomatoes and sprinkle the cumin and coriander powders. Cook until the tomatoes are soft and mushy and you can see the oil being released from the sides.<br />
Next add the spinach, give it a stir then cover and let this cook, giving it an occasional stir every few minutes. Add the cubed boiled <strong>potatoes</strong> at this point so they can absorb the flavors properly.<br />
The spinach will reduce drastically in amount. Do not cook it for too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. You can add water to help it get done if it dries up too quickly.<br />
Once it’s done to your liking, sprinkle the garam masala, squeeze in the lemon juice then garnish with coriander and serve.<br />
<em><strong>TIP:</strong></em> If you are using fried <strong>paneer</strong> cubes, add them in at this last stage just before turning off the heat.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-13557004742988609622013-06-06T22:51:00.000+05:302013-06-06T22:51:41.204+05:30Chicken Drumsticks and Thighs<div dir="ltr" style="text-align: left;" trbidi="on">
A spicy and delicious recipe to satisfy your taste buds. Tender and juicy inside and crisp and delicious outside chicken guarantees to win the heart of your family all over again. Please give your feedback and suggestions to help me improve this recipe.<br />
<h5>
<strong></strong></h5>
<h5>
<strong><a href="http://lh5.ggpht.com/-6geDRFR1-lc/UbDEuUBnGTI/AAAAAAAAANQ/kjkA1CLv5Yo/s1600-h/chicken-drumsticks%25255B3%25255D.jpg"><img alt="chicken-drumsticks" border="0" height="371" src="http://lh5.ggpht.com/-yyE42kv4bGI/UbDEzC0QEoI/AAAAAAAAANY/P_I-H1uSts4/chicken-drumsticks_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="chicken-drumsticks" width="644" /></a> </strong></h5>
<h5>
<strong>Ingredients</strong></h5>
<ul>
<li>Chicken drumsticks 4 </li>
<li>Chicken thighs 4 </li>
<li>For Marinade: </li>
<li>Soya sauce 3 tbsp </li>
<li>Ginger/garlic paste 1 tbsp </li>
<li>Black pepper 1 tsp </li>
<li>Lemon juice 4 - 6 tbsp ( I recommended 6 tbsp) </li>
<li>Paprika powder 1, 1/2 tsp </li>
<li>Salt 1 tsp </li>
<li>Chilli powder 1, 1/2 tsp </li>
<li>Jamaican style hot chilli sauce or any other chilli sauce 2 tsp </li>
<li>Tandoori spice 2 tsp </li>
<li>Yogurt 4 tbsp </li>
<li>Chicken powder or chicken coating powder 2 tbsp </li>
<li>Olive vinegar 1 tbsp or (buy a jar of olives soaked in vinegar and use the vinegar) </li>
<li>Oil 1 tbsp </li>
<li>Garlic 4 - 6 cloves </li>
<li>For Coasting: </li>
<li>Plain flour 1 cup </li>
<li>Baking powder 1 tsp </li>
<li>Salt 1/2 tsp </li>
<li>Egg 1 </li>
<li>Chicken coating 3 to 4 tbsp </li>
<li>Paprika powder 1 tbsp</li>
</ul>
<br />
<h5>
<strong>Method</strong></h5>
<ol>
<li> To Prepare Chicken: First clean and wash the chicken.<br />
</li>
<li> pour about 3 cups water in a pan with garlic cloves, chicken and 1/2 tsp salt.<br />
</li>
<li> Cook for about 15 minutes. Once boiled drain the water out of the chicken and let it rest for a 5 to 10 minutes. Marinating The Chicken: Mix soya sauce, ginger/garlic paste, black pepper, lemon juice, paprika powder, 1 tsp salt, chilli powder, chilli sauce, tandoori spice, yogurt, olive vinegar and oil.<br />
</li>
<li> Now apply this mixture to chicken and let it marinate in it over night.<br />
</li>
<li> Frying The Chicken: Mix plain flour, baking powder, salt, paprika powder and chicken coating in a plate (flour coating).<br />
</li>
<li> Dip the chicken pieces in egg and then coat in flour coating.<br />
</li>
<li> Deep fry in hot oil over high flame for about 2 to 5 minute or until golden brown.<br />
</li>
<li> Strain out on absorbent paper and serve hot hot with dips and sauces.<br />
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-42067991253444848152013-06-06T22:33:00.000+05:302013-06-06T22:33:53.232+05:30Chicken Vegetable Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<h5>
<strong><a href="http://lh5.ggpht.com/-5jQ-IUsdTeE/UbDAiCRM4HI/AAAAAAAAAM4/5wJjh9l2m0M/s1600-h/chicken_fried_rice%25255B4%25255D.jpg"><img alt="chicken fried rice" border="0" height="184" src="http://lh6.ggpht.com/-8Vodr95Yps4/UbDAjA-dWrI/AAAAAAAAANA/qfnT3oqSbjk/chicken_fried_rice_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="chicken fried rice" width="244" /></a> </strong></h5>
<h5>
<strong>Ingredients</strong></h5>
<ul>
<li>Rice (boiled) 500 grams </li>
<li>Garlic 2 cloves </li>
<li>Spring onion (sliced) 3/4 cup </li>
<li>Green pepper (sliced) 1/2 cup </li>
<li>Cabbage (sliced) 1/2 cup </li>
<li>Carrot (sliced) 1/2 cup </li>
<li>Cottage cheese(cubed) 1/2 cup </li>
<li>Chicken (cubed) 100 grams </li>
<li>Salt to taste </li>
<li>Black pepper to taste </li>
<li>Soy sauce 2 - 3 tbsp </li>
<li>Oil as required</li>
</ul>
<br />
<h5>
<strong>Method</strong></h5>
<ol>
<li> First heat some oil in pan, add chopped garlic in it and saute it till light golden.<br />
</li>
<li> Add chicken and stir fry it till cooked through.<br />
</li>
<li> Now add cottage cheese and fry it till light golden.<br />
</li>
<li> After that add cabbage,green pepper and spring onions in it and stir fry for a few minutes.<br />
</li>
<li> Add in boiled rice and stir fry a minute.<br />
</li>
<li> Season with salt, black pepper and soy sauce to taste and stir fry a few minutes.<br />
</li>
<li> Serve it with hot steaming kebab and tomato mayo sauce.<br />
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-82625045289604785972013-06-06T22:06:00.000+05:302013-06-06T22:06:46.358+05:30Kabsa (Chicken and Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
<h5>
ITS AN ARABIC RECIPE ORIGINATING FROM SAUDIA ARABIA BUT ALSO COMMONLY EATEN IN UAE.TRULY ARABIC!</h5>
<a href="http://lh5.ggpht.com/-E5NyhinYEds/UbC5qxSN1FI/AAAAAAAAAMg/TAzD2o70apQ/s1600-h/saudi-kabsa-rice%25255B3%25255D.jpg"><img alt="saudi-kabsa-rice" border="0" height="484" src="http://lh3.ggpht.com/-1QHCN0NXKmE/UbC5r2jfKgI/AAAAAAAAAMo/KLy6pOddI98/saudi-kabsa-rice_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="saudi-kabsa-rice" width="507" /></a> <br />
<h5>
<strong>Ingredients</strong></h5>
<ul>
<li>1 1/2 cups Arabic Rice(thick)-cleaned & rinsed (Do not use other kinds of rice for this recipe) </li>
<li>Water (amount varies according to the size of boiler-pot you are using) </li>
<li>1 Tomato cut up in small pieces </li>
<li>1 small to medium onion chopped </li>
<li>2 heaping teaspoons of Baharat spice ground </li>
<li>3 heaping teaspoons of cardomon ground </li>
<li>3/4 can of tomato paste </li>
<li>6 teaspoons of olive oil </li>
<li>1 small snack box of raisins </li>
<li>1 small chicken cut in sections (a frying chicken will do) </li>
<li>salt to taste </li>
<li>1 cinnamon stick </li>
<li>1 dried black lemon (Completely dried lemons are used in the Middle East as a souring agent in chutneys, soups and stews and even ground into flatbreads. The powder made from black lemons has a sweet-tart flavor that is unique and has no substitute) </li>
<li>2 heaping teaspoons powdered garlic</li>
</ul>
<h5>
<strong>Method</strong></h5>
<ol>
<li> Thaw chicken.<br />
</li>
<li> In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.<br />
</li>
<li> Add boiling water to the boiler-pot until half full.<br />
</li>
<li> Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions.<br />
</li>
<li> Stir on medium heat and try a little of the broth (add spices to suit your own taste).<br />
</li>
<li> Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.<br />
</li>
<li> Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F and bake.<br />
</li>
<li> Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.<br />
</li>
<li> Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.<br />
</li>
<li> Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl.<br />
</li>
<li> Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil.<br />
</li>
<li> Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes.<br />
</li>
<li> Then periodically check to see if rice is light and fluffy, but do not stir rice.<br />
</li>
<li> The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry.<br />
</li>
<li> The chicken should be moist. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished.<br />
</li>
<li> Do not mix the water and rice, just add over the top.<br />
</li>
<li> Serving Directions: Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with boiled eggs or fries.<br />
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-38464180814722684222013-06-06T21:44:00.000+05:302013-06-06T21:44:39.244+05:30Hyderabad Haleem<div dir="ltr" style="text-align: left;" trbidi="on">
<h5>
<a href="http://lh3.ggpht.com/-zqJl06LZ8cA/UbC0182PWZI/AAAAAAAAAMI/ThX4rnDzYV4/s1600-h/haleem%25255B3%25255D.jpg"><img alt="haleem" border="0" height="484" src="http://lh4.ggpht.com/-pAvnEaLs3ME/UbC04s1tjtI/AAAAAAAAAMQ/3YKLnVFZd6c/haleem_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="haleem" width="484" /></a> </h5>
<h5>
<strong>Ingredients</strong></h5>
<ul>
<li>Mutton/Beef 1 kg </li>
<li>Wheat grain ½ kg </li>
<li>Yogurt ¼ kg </li>
<li>Ginger garlic paste 2 tbsp </li>
<li>Gram lentil ½ cup </li>
<li>Urad dhal ½ cup </li>
<li>Mong dhal ½ cup </li>
<li>Barely ½ cup </li>
<li>Clarified butter 2 tbsp </li>
<li>Onions 2 (fried brown) </li>
<li>Green chili 6 </li>
<li>Oil 1 cup </li>
<li>Red chili powder 2 tsp </li>
<li>Turmeric 2 tsp </li>
<li>All spice 2 tsp </li>
<li>Salt to taste </li>
<li>Cinnamon stick 2 </li>
<li>Black pepper corn 1 tsp </li>
<li>Cardamom 3 </li>
<li>Cloves 3 </li>
<li>Salt to taste </li>
<li>For Garnish: </li>
<li>Lemon as needed </li>
<li>Almonds ½ tsp (roasted, ground) </li>
<li>Cashew nuts ½ tsp (roasted, ground) </li>
<li>Coriander leaves ½ bunch </li>
<li>Mint Leaves ½ bunch </li>
<li>Green chili 5 or 6 </li>
<li>Brown onion </li>
</ul>
<h5>
<strong>Method</strong></h5>
<ol>
<li> Soak wheat and all lentils for whole night.<br />
</li>
<li> Heat oil and add 1 tbsp ginger garlic paste fry for a while.<br />
</li>
<li> Add meat, 1 tsp turmeric, red chili and all spice powder mix well and cover and let it cook till meat is tenderize well.<br />
</li>
<li> When mutton tenderize add yogurt, lemon, 3 green chilies and 1 cup water simmer till oil comes on surface.<br />
</li>
<li> Let it cool at room temperature, now shred meat and keep a side.<br />
</li>
<li> Now in a large pan add wheat, mixed lentils, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 3 green chilies, black pepper corn give a boil and cook to tenderize all lentils.<br />
</li>
<li> Blend all lentils and wheat in blender.<br />
</li>
<li> In a pan heat clarified butter and crackle all whole spices (clove, cinnamon stick, black pepper corn and cardamom.<br />
</li>
<li> Add blended lentils and meat mix and add some garnishing ingredients cook for 30 minutes to mix all ingredients well.<br />
</li>
<li> Haleem is ready, serve with garnishing ingredients.<br />
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-81881215253731036612013-06-06T20:27:00.000+05:302013-06-08T00:40:16.796+05:30Rasgulla<div dir="ltr" style="text-align: left;" trbidi="on">
<h3>
</h3>
<a href="http://lh5.ggpht.com/-UxsSfhq7ppo/UbCZwBNcZAI/AAAAAAAAALw/iHWWW1hIgy0/s1600-h/rasgulla3.jpg"><img alt="rasgulla" border="0" height="484" src="http://lh6.ggpht.com/-gsX9f0eMxd8/UbCZw-ImlaI/AAAAAAAAAL4/uJtaetRGgtI/rasgulla_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="rasgulla" width="642" /></a> <br />
Preparation Time: 30 mins. <br />
Cooking Time: 40 mins. <br />
Makes 16 rasgullas. <br />
<strong></strong><br />
<strong>Ingredients </strong>For the rasgullas : <br />
1 recipe chenna <br />
1 tsp plain flour (maida) for dusting <br />
For the sugar syrup: <br />
5 cups sugar <br />
1/2 cup milk <br />
Other ingredients : <br />
2 tsp plain flour (maida) <br />
<strong>Method</strong> <br />
<strong>For the rasgullas : </strong>Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface <br />
Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it. <br />
<strong>For the sugar syrup :</strong> <br />
Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves. <br />
When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. <br />
Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup. <br />
After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer. <br />
Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon. <br />
Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon. <br />
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside. <br />
<strong>How to proceed :</strong> <br />
Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside. <br />
Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously. <br />
When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile). <br />
When the flour solution is added, a frothy layer is formed on the surface of the syrup. <br />
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution. <br />
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas. <br />
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form. <br />
Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water. <br />
If it sinks to the bottom, it is cooked. <br />
Remove form the fire. <br />
Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water. <br />
Cool and chill for approx. 3 to 4 hours before serving. <br />
<strong>Tips:</strong> <br />
Rasgullas should always be cooked on a very high flame. <br />
While cooking rasgullas, the sugar syrup must froth continuously. <br />
The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan. <br />
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes. <br />
While cooking, rasgullas expand to at least 4 times their original size. <br />
While sprinkling water on the syrup when the rasgullas are cooking, <br />
make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-61195298075805441362013-06-05T10:45:00.000+05:302013-06-05T10:45:14.795+05:30Egg Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<a href="http://lh4.ggpht.com/-7pTo4vfg97Q/Ua7I35GuU3I/AAAAAAAAALI/9tTSRGZBxoI/s1600-h/egg-fried-rice%25255B6%25255D.jpg"><img alt="egg-fried-rice" border="0" height="184" src="http://lh3.ggpht.com/-a395Bl9tgx4/Ua7I4kAuyZI/AAAAAAAAALQ/I8-n7D1iQ6g/egg-fried-rice_thumb%25255B4%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="egg-fried-rice" width="244" /></a> <br />
An oriental rice preparation made with assorted vegetables and scrambled egg.<br />
<img align="absMiddle" alt="" border="0" hspace="2" src="http://www.sanjeevkapoor.com/images/cookericon.gif" /><strong>Cooking Time:</strong> 10-15 minutes <br /> <img align="absMiddle" alt="" border="0" hspace="2" src="http://www.sanjeevkapoor.com/images/bowlicon.gif" /><strong>Servings:</strong> 4<br />
<img align="absMiddle" alt="" border="0" hspace="5" src="http://www.sanjeevkapoor.com/images/spoonico.gif" /> <strong>Preparation Time:</strong> 15-20 minutes <br /><img align="absMiddle" alt="" border="0" hspace="2" src="http://www.sanjeevkapoor.com/images/plateicon.gif" /> <strong>Category:</strong> Non Veg<br />
<strong></strong><br />
<strong>Ingredients</strong><br />
• Eggs,whisked 2<br />
• Rice,cooked 2 cups<br />
• Spring onions with greens,finely chopped 2 <br />
• Oil 1 tablespoon<br />
• Garlic 1 teaspoon<br />
• Carrot,finely chopped 1 medium<br />
• French beans,finely chopped 4-6<br />
• Green capsicum,finely chopped 1 medium<br />
• Soy sauce 2 teaspoons<br />
• Salt to taste<br />
• White pepper powder 1/4 teaspoon<br />
• Vinegar 1 tablespoon<br />
<strong>Method</strong> <br />Reserve some spring onion greens for garnish. <br />
Heat oil in a wok, add garlic and spring onions and sauté for one minute. <br />
Add carrot, French beans and capsicum and continue to sauté for another minute. <br />
Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously. <br />
Add soy sauce, salt and white pepper powder and mix gently. Transfer into the serving bowl.<br />
In the same wok, pour the whisked eggs and lightly scramble. <br />
Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved spring onion greens</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-62648616186101120312013-06-04T19:09:00.001+05:302013-06-06T21:43:02.917+05:30Cabbage Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<h4>
Among the classic recipes of Andhra, Cabbage fry stands out for simple flavors and easy preparation. Veg Indian food at its best with minimal spices.</h4>
<h4>
<strong><a href="http://lh6.ggpht.com/-g_spS3EuNhE/Ua3uHrhWG4I/AAAAAAAAALA/l9jEaWs2laU/s1600-h/cabbage%25255B4%25255D.jpg"><img alt="cabbage" border="0" height="500" src="http://lh4.ggpht.com/-8NY4J433owQ/Ua3uIVtZ_BI/AAAAAAAAALE/fpBLCz0gmVk/cabbage_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="cabbage" width="660" /></a></strong><strong></strong></h4>
<h4>
<strong></strong></h4>
<h4>
<strong>Ingredients</strong></h4>
<ul>
<li>1 medium size cabbage </li>
<li>Green chillies - 4 nos (slit vertically into 2) </li>
<li>Urad dal - 1 teaspoon </li>
<li>chana dal - 1 teaspoon </li>
<li>Turmeric powder - 1/4 teaspoon </li>
<li>Green peas - 1/4 cup </li>
<li>Mustard seeds - 1 teaspoon </li>
<li>Grated coconut - 1/2 cup </li>
<li>Oil - 1 tablespoon </li>
<li>Salt to taste </li>
</ul>
<h4>
<strong>Method</strong></h4>
<h4>
<strong>Step 1</strong></h4>
Cut the cabbage into very small pieces.<br />
<h4>
<strong>Step 2</strong></h4>
Heat oil in a kadai. Add mustard seeds. Once it stops spluttering, add urad dal, chana dal and green chillies.<br />
<h4>
<strong>Step 3</strong></h4>
After the dal turns light brown, add chopped cabbage, green peas, turmeric pdr and salt and mix well.<br />
<h4>
<strong>Step 4</strong></h4>
Sprinkle little water and cover the kadai with a lid.<br />
<h4>
<strong>Step 5</strong></h4>
Cook on a medium flame for 10 to 15 minutes stirring in between.<br />
<h4>
<strong>Step 6</strong></h4>
Remove from heat . Garnish with grated coconut.<br />
<h4>
<strong>Step 7</strong></h4>
Serve hot with rice or rotis.</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-7658878529446240052013-06-04T14:25:00.001+05:302013-06-04T14:45:54.652+05:30Tandoori Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<b></b><br />
<b></b><br />
<b>Tandoori chicken</b> is a popular South Asian (also very popular in UK) dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.<br />
<a href="http://lh4.ggpht.com/-MjGHtlv7U0I/Ua2rZrJMwvI/AAAAAAAAAKQ/PNIEyxskN2g/s1600-h/tfjkt0za%25255B3%25255D.jpg"><img alt="Tandoori Chicken" border="0" height="429" src="http://lh6.ggpht.com/-2D9e9QTVwcM/Ua2rbndKZiI/AAAAAAAAAKY/6uF5hfSVIy8/tfjkt0za_thumb%25255B2%25255D.jpg?imgmax=800" style="border-width: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="Tandoori Chicken Recipe mounaskitchen" width="644" /></a><br />
<b></b><br />
<b></b><br />
<b></b><br />
<b>Ingredients:</b><br />
<ul>
<li>Chicken leg pieces - 12 no , clean & skinned out </li>
<li>Ginger garlic paste - 4 tsp </li>
<li>Curd - As required for marinating </li>
<li>Lemon juice - 2 tsp </li>
<li>Chilli powder - Add as per spice </li>
<li>Paprika powder - 1 tsp( Gives the red color naturally ) </li>
<li>Salt - As required </li>
<li>Turmeric powder - 2 tsp </li>
</ul>
<b>Preparation:</b><br />
<ol>
<li> <div align="left">
1. Take the skinned out chicken, add turmeric powder to it and soak for an hour .The turmeric removes the raw Smell from Chicken. </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
2. Then Prick / slit the chicken legs with knife on both sides. </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
3. After it is done, add ginger garlic paste, curd, lemon juice, chilli powder, paprika powder and salt . </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
4. Mix thoroughly and leave the marinated chicken for at least an hour or so. </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
5. Then turn on the convection oven and put it in broil and set the temperature to 375F and preheat it. </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
6. Arrange the chicken legs in the oven. </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
7. Turn around all the sides allowing it to be cooked evenly so that all the fat and water from chicken trips down </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
8. The cooking generally takes about 45 min to an hour . After it is cooked well turn off . </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
9. Now the tasty Spicy tandoori chicken is ready. </div>
</li>
<li> <div align="left">
</div>
</li>
<li> <div align="left">
10. Sprinkle little lemon juice and enjoy this with Cilantro chutney . </div>
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-60710170888265472972013-06-01T12:20:00.000+05:302013-06-04T15:05:12.776+05:30Banana Bread<div style="text-align: left" dir="ltr" trbidi="on"> <div style="text-align: center; clear: both" class="separator"> <br /></div> <div style="text-align: center; clear: both" class="separator"> <br /></div> <div style="text-align: center; clear: both" class="separator"> <br /></div> <div style="text-align: center; clear: both" class="separator"> <br /></div> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://4.bp.blogspot.com/-EvjAfhG9X7Y/UamYvXa-h2I/AAAAAAAAAIw/Wd0EAJLkVFo/s1600/banana_bread.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-EvjAfhG9X7Y/UamYvXa-h2I/AAAAAAAAAIw/Wd0EAJLkVFo/s320/banana_bread.jpg" width="320" height="213" /></a></div> <div><b> <br /></b></div> <b>Ingredients:</b> <br />1 egg <br />1 1/2 tsp baking powder <br />1 cup meshed banana <br />1 1/2 cup all purpose flour <br />3/4 cup semi sweet chocolate chips <br />1/2 cup unsalted butter which is melted <br />1/4 tsp salt <br />2/3 cup white sugar <br />1/4 cup milk <br /> <br /><b>How to make banana chocolate cake:</b> <br /> <ol style="text-align: left"> <li>In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.</li> <li>Take another bowl and mix together melted butter milk egg and meshed bananas.</li> <li>Now add the banana mixture into the flour mixture until thoroughly blended.Be careful not to overmix.</li> <li>Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.</li> <li>Grease and flour a 9x13 inch pan.</li> <li>Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.</li> <li>When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.</li> <li>This cake will have some melted chocolate but no crumbs.</li> </ol> </div> Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-74136564380608052272013-05-31T18:25:00.000+05:302013-06-03T12:53:22.199+05:30Gajar Halwa [Carrot Halwa]<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LVK09bpgd7g/UaidTeE4PTI/AAAAAAAAAIg/SNQKPyjMCZU/s1600/gajar_ka_halwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LVK09bpgd7g/UaidTeE4PTI/AAAAAAAAAIg/SNQKPyjMCZU/s320/gajar_ka_halwa.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
An easy yet delicious sweet dish, perfect for all occasions
and best served warm but can be had cold too.<o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>1 kg carrots, chopped into small pieces</li>
<li>½ tin evaporated milk plus ½ cup milk</li>
<li>¼ cup milk with a few strands saffron dissolved in it for boiling the carrots</li>
<li>¾ cup sugar</li>
<li>cardamom powder and some crushed almonds/pistas for garnishing</li>
<li>3 heaped tbsp. butter or ghee</li>
<li>1 tbsp. oil.</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Instructions<o:p></o:p></b></div>
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<li>Boil the carrot pieces in the quarter cup of milk and
saffron for 10 minutes, then grind in a food processor.</li>
<li>Heat your pan and add the butter/ghee plus the oil, then add
the crushed carrots and fry on medium heat for about 5minutes.</li>
<li>Lower the heat and fry the mixture until it starts getting
dry and begins to stick to the bottom of the pan. You have to keep on stirring.</li>
<li>When it's quite dry and has started releasing some of the
oil, add the sugar and cardamom. Keep on stirring and cooking on low heat until
the sugar dissolves. Then add the evaporated milk and the half cup of milk and
cook for about 5 more minutes.</li>
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Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-91589271685815954102013-05-30T22:27:00.000+05:302013-06-03T12:53:22.211+05:30Pongal Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b></div>
<div>
<ul style="text-align: left;">
<li>1 cup short grain rice (substitute with basmati)</li>
<li>½ cup split moong dal (mung beans)</li>
<li>½ teaspoon oil</li>
<li>4 tablespoons ghee (clarified butter) or butter</li>
<li>½ teaspoon black mustard seeds</li>
<li>½ teaspoon cumin seeds</li>
<li>1 teaspoon peppercorns</li>
<li>6oz fresh ginger, peeled</li>
<li>1/8 teaspoon asafoetida</li>
<li>4 curry leaves</li>
<li>3 cups whole milk</li>
<li>2 cups water</li>
<li>Salt</li>
<li>2 tablespoons cashewnuts, lightly roasted in a few drops of oil or ghee</li>
</ul>
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<b>Method:</b></div>
<ol style="text-align: left;">
<li>Rinse and drain the rice and dal and set aside.</li>
<li>You will need to use a large, deep pot or saucepan for this
recipe. If you use a small pot, the milk will boil over and make a mess.</li>
<li>Heat oil and ghee in the pot . Add mustard seeds to oil
& ghee. When they splutter, add cumin and peppercorns, and stir 30 seconds.
Cut the peeled ginger into 2 or 3 chunks. Add ginger chunks, asafetida, and
curry leaves to the oil and stir about 30 seconds or till the ginger and curry
leaves are fragrant.</li>
<li>Add the rinsed rice and dal, and stir well. Pour in the
milk, water and salt and bring to a boil. If the milk begins to froth and boil
over, stir it till it settles down.</li>
<li>Once the milk boils, reduce heat to low, cover the pot with
a lid and simmer for about 30 minutes. Stir occasionally so that the milk
doesn’t boil over and make a mess.</li>
<li>Pongal is done when the rice is very soft and creamy.
Depending on the rice you are using, cooking times may vary. You may also need
to use more water, depending the rice you are using.</li>
<li>If most the liquid gets absorbed, but the rice still isn’t
cooked, just add more water and continue cooking till rice is soft.</li>
<li>Serve hot, topped with roasted cashews and sambar on the
side.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0tag:blogger.com,1999:blog-3817932293680644408.post-85794579248289464612013-05-30T21:34:00.000+05:302013-06-03T12:53:22.206+05:30Pav Bhaji<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b></div>
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<b><br /></b></div>
Ingredients:</b><br />
<br />
12 Pav buns<br />
2 Onions<br />
3 tsp Dhania Powder<br />
5 Tomatoes <br />
2 tsp Jeera Powder<br />
3 Potatoes<br />
2 tsp Chilli powder<br />
1 cup Peas<br />
4 tsp Pav Bhajji masala <br />
1/2 cup Carrot<br />
Salt to taste<br />
1/2 cup Beans <br />
1/2 cup Coriander for garnish <br />
1/2 cup Cabbage <br />
2 tsp Lemon Juice<br />
1/2 cup Capsicum <br />
1 cup Cauliflower<br />
1' piece Ginger <br />
Garlic optional<br />
2 Green chillies finely chopped<br />
<br />
<b> Preparation: </b><br />
<br />
<ol style="text-align: left;">
<li>Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top. </li>
<li>Steam all the other vegetables seperately & add them to the onion mixture. </li>
<li>Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely. </li>
<li>When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav. </li>
</ol>
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<br />
<b>For the pavs: </b><br />
<br />
<ul style="text-align: left;">
<li>Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off. </li>
<li>Serve hot with bhajji.</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/15427614183475403342noreply@blogger.com0