MOUTH-WATERING INDIAN CUISINES

2008-07-12T11:47:00.000-07:00

hello friends... i really apologise for not been around since so long... please forgive me...anyways how u people are doing do let me know!!! you know what i missed you all a lot:-(

QUICK BITES (3)

2008-05-16T07:30:00.000-07:00

WHEAT (ATTA) LADDU:

INGREDIENTS:

1 glass wheat flour
1 glass gram flour
1 glass sugar powder
3/4 glass ghee
1/4 cardamom powder
100 gms roasted cashewnuts, chopped into small pieces

METHOD:

Roast gram flour and wheat flour for a few minutes with one tbsp ghee.
keep aside.
In a kadhai, heat the remaining ghee add the roasted flour, cashewnuts, powdered sugar and cardamom powder and mix well.
Remove from heat.
Make laddus while hot.
It makes a very nutritious snack.

MANGO RASMALAI:

INGREDIENTS:

8 big slices of bread
1/2 tin milkmaid
1 cup mango, cubed
1 tsp almond paste
4-5 strands saffron
250 ml milk
2 drops rose water
3 cups water

METHOD:

Soak bread in water for a few seconds.
Squeeze lightly to remove water.
Fill mango pieces in the bread and pack them softly.
Add milkmaid to the milk and boil for a few minutes.
Arrange the bread balls in a broad vessel.
Pour the milk over them.
Pour rose water and sprinkle the saffron strands.
Decorate with dry fruits and serve chilled.

DELIGHTFUL DESSERT:

You can prepare a dessert using leftover cakes, cookies, candies and fruits.
Prepare thick custard (flavour of your choice).
In a large deep bowl, arrange biscuits, cake pieces, cookies etc.
Pour hot custard over this, spread it out evenly, arrange another layer of biscuits and cakes followed by custard.
Top it with fruits, nuts and whipped cream.
Keep it in the fridge to set.
Serve chilled with a scoop of ice cream.

LATE BLOGGING

2008-05-16T05:10:00.000-07:00

OHH GOD!!! finally im posting...yes i know i was away for a couple of days coz of some personal reasons and that kept me away from blogging and im really SORRY but now im back with whole bunch of stuff for my lovely readers/visitors /friends and vl start posting asap.
~~~LOTS OF LOVE~~~

BRAIN OR BELLY

2008-05-01T11:26:00.000-07:00

BRAIN INFLUENCES IMPLUSE TO EAT FOOD, NOT BELLY:

The next time you crave for some spicy snacks or chocolate in the middle of the night ,do not blame your biology,the impulse to eating the food is in the mind,a new study has found.

Researchers in britain have debunked the common belief that cravings are the resullt of the body's biological needs,that a vitamin or mineral in the food we yearn for is missing from our own diet and needs replacing.

There is no evidence that food craving are linked to nutritional deficiencies.What is more likely is that the foods we crave are those we usually attempt to resist because they induce guilty feelings when we eat them.If we try to resist something,though,the urge for it doesn't go away,it actually becomes amplified,lead researcher Prof.Peter rogers of Bristol university was quoted by the sunday times as saying.

A recent study has also proved that cravings for food are emotionally or psychologically driven.Researchers showed that women who tried to supress thoughts about the favourite fattening food ends up eating 50% more of it than those who talked about thier cravings.

EAT MANGOES, STAY HEALTHY

2008-04-30T08:08:00.000-07:00

Summer and mangoes seems inseparable. This healthy fruit, rich in vitamin A, is too tempting to resist. At the same time,mangoes are quite high in calories. For instance a medium sized ripe mango contains around 300 calories. While indulging in juicy mangoes this season, dieticians suggest we keep certain points in mind.

Its ok to eat a mango daily. Cut down on other sweets so that the calories in-take remains balanced. Mangoes are not only rich in vitamin A, (good for eyes and skin), they are also a source of anti-oxidants because of their orange colour. Mangoes are high in fibre too. Again, fresh green mango panna is re-hydrating, while a glass of milk shake can remove fatigue quickly.

One or two mangoes a day is fine and rather beneficial. If you workout everyday there is no need to worry about the calorie intake. Still,if you are too finicky, half-an-hour of brisk walking will be enough to burn the calories you consume. However, diabetics shouldn't eat more than a slice or two as mangoes have high sugar content.

DUM ALOO

2008-04-29T11:04:00.000-07:00

A delicious veggie dish with easy ingredients and easy preparation.

INGREDIENTS:

1/2 kg baby potatoes, peeled, washed, boiled and prickle with a fork
1/2 cup curd
1 tsp ginger-garlic paste heaped
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsbp butter
1 tsp lemon juice

FOR THE SEASONING:

3-4 green chillies, slit length-wise
few curry leaves

METHOD:

Beat the curd until smooth and mix in all the masala including the butter and lemon juice.
Marinate potatoes in this mixtures for one hour.
Heat 1 tbsp oil, add the curry leaves and green chillies.
Stir in the marinated potatoes and simmer for five minutes till the butter floats up to the surface.
Garnish with coriander.

RICE RECIPES (5)

2008-04-27T05:23:00.000-07:00

PEPPER RICE WITH LEMON OLIVE CHICKEN:

INGREDIENTS:

250 gms. basmati rice
1 red pepper, halved and cored
4 tbsp. extra virgin olive oil
3 cloves garlic crushed
juice of 1 small lemon
leaves from 2 sprigs fresh thyme
350 gms. skinned, boneless chicken breasts
600 ml. stock or water
3 spring onions, sliced thinly
3 tbsp. fresh chopped coriander or parsley
handful black olives stoned
slices of avocado to garnish
salt and ground black pepper.

METHOD:

Heat a grill until very hot, then grill the pepper halves, skin side up, until blackened.
Cool, then peel off the skin. Slice the peppers in thin strips and toss in one tablespoon of oil.
Mix two teaspoons of oil with the garlic, lemon juice and thyme then spoon into a large polythene bag.
Cut the chicken into strips and pop into the food bag, rubbing the marinade in well. Chill for an hour.
Simmer the rice mix with the stock and salt to taste in a medium saucepan, covered for 20 mins.
Allow to stand for 3 mins. before uncovering and forking through the remaining oil.
Mix in the pepper strips, spring onions and the chopped herbs.
Mound on to a platter and cook the chicken strips about 3 mins. each side until well browned and cooked.
Serve with the rice garnished with fresh herbs, olives and avocado.

QUICK CHICKEN BIRYANI:

INGREDIENTS:

Chicken pieces (4 chicken legs)
Rice (Soak the rice before hand) 2 cups
Coriander leaves
Ginger/garlic paste
Powdered masalas
1/2 tsp haldi (turmeric powder)
1/2 tsp Chilli powder
1/2 tsp Dhaniya powder
Salt to taste

WHOLE MASALA:

Cloves 2-3
Badi elaichi (Big cardamom) 1/2
Pepper corns 7-10
Jeera (Cumin seeds)

METHOD:

Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns,a green chilli cut in two, etc.
Once boiled, de-bone the chicken.
In a pressure cooker, heat some oil, throw in the whole masalas.
Once they start spluttering, add some ginger/garlic paste.
Almost immediately, add the powdered masalas and a little water for the masala to cook.
Keep stirring every couple of minutes.
Add the boneless chicken once the water in the masala has evaporated.
Add the rice and mix well with the chicken.
Add some water, and close the cooker.
Take off the heat after 3 whistles.
Garnish with chopped coriander leaves.

BAKED CHICKEN PISTACHIO RICE:

INGREDIENTS:

250 gms rice cooked in salt watee
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped

METHOD:

Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion.
Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire.
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter.
Bake for 10 minutes.
Decorate with carrot petals.

GINGER PRAWN FRIED RICE:

INGREDIENTS:

4 cups cooked rice, refrigerated for 2-3 hours. For best results, overnight.
2 tbsp. ginger, grated
2 eggs, whisked
1 cup prawns, shelled and cleaned
½ cup spring onion leaves
1 tsp. red chilli paste (optional)
1 tbsp. soya sauce (optional)
3 tbsp. oil
salt to taste.

METHOD:

Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds.
Add prawns and saute for 2 mins.
Add egg and stir vigorously to scramble. Remove from wok.
Heat 1 tbsp. of oil in the wok and add the red chilli paste, soya sauce and salt.
Stir in the rice and saute for a minute.
Add the prawn egg mixture and the spring onion leaves. Saute for 30 seconds.

FISH BIRYANI:

INGREDIENTS:

2 cups basmati rice, soaked in water for 30 mins

For Bouquet Garni :

10 black pepper corns
2" stick cinnamon
3 brown cardamoms
10 cloves
4 bay leaves, mace, a generous pinch
1 tsp. caraway seeds (shahi jeera)
1 tbsp. lemon juice
1 tsp salt

Powdered together :

½ tsp carum seeds
4 green cardamoms
6 clove
400 gms yoghurt
4 tbsp. coriander leaves, chopped
¾ cup clarified butter (ghee)

For the fish:

1 kg. fish pieces
make a paste with a little water: 2 tbsp. gram flour (besan), 1 tsp. salt, 2 tbsp. lemon juice.
(Smear the fish with the paste and keep aside for 30 mins. Wash fish and pat dry).
2 large onions, sliced
2 bay leaves
3 tbsp. green chillies
2 green chillies, chopped
1 ½ tsp. red chilli powder
1 tbsp. coriander powder

METHOD:

Boil the rice in water along with salt, bouquet garni and lemon juice. Cook till 90% done and drain.
Discard the bouquet garni. Heat ½ cup clarified butter in a pan.
Saute bay leaves and fry onions till pink.
Now add the ginger, garlic paste and green chillies. Saute till brown.
Add the coriander and red chilli powder and saute for 15 seconds.
Add the whisked yoghurt and caraway seeds, cardamom and clove powder and cook for 5 mins.
Now slide in the fish pieces and cook for about 5 mins.
Remove from heat. Sprinkle the coriander leaves and 1 tbsp lemon juice on the fish.
Layer the fish on the rice.
Pour the balance melted clarified butter evenly over the rice.
Close with a tight lid and seal with dough.

Place the pan on top of a griddle on very low heat and cook for 6-8 mins.

PUDDING CORNER

2008-04-26T07:18:00.000-07:00

BREAD PUDDING:

INGREDIENTS:

1 cup milk
2 cups bread crumbs
1 cup flour
1 cup raisins,chopped
1 small cup preserved strawberries
1 cup sugar
1 tsp cinnamon

METHOD:

Mix sugar with butter and make a paste
Soak bread in milk and soda.
Mix and add all other ingredients.
Steam for two hours.
Serve with whipped cream or ice cream.

BREAD AND APPLE PUDDING:

INGREDIENTS:

2 cups bread, diced
2 apples, peeled, cored and sliced
1 cup milk
sugar to taste

METHOD:

Mix apples with sugar and add bread to it.
Put mixture in a pudding dish.
Now pour enough milk to cover.
Bake in moderate oven for 30 minutes.
Use equal amount of apples and bread.
Decorate with vanilla ice cream or anything you like.

BREAD AND CHOCOLATE PUDDING:

INGREDIENTS:

2 square chocolate, grated
1/4 cup sugar
4 cups milk, boiled
2 cups bread crumbs
3 eggs

METHOD:

Melt the chocolate in half a cup water.
Soak bread crumbs in milk for about 5 minutes.
Mix chocolate, eggs, sugar, milk and bread crumbs together.
Put into a buttered baking dish and bake in moderate oven for about 25 minutes.
Serve with ice cream or decorate it with chocolate chips.

BREAD CUSTARD PUDDING:

INGREDIENTS:

1/2 Cup bread, cut into squares
2 cups milk
1/4 cup sugar
1/3 cup raisins, seedless
1 tsp vanilla flavour

METHOD:

Butter bread pieces and put into a baking pan.
Beat egg and sugar together.
Add a little vanilla flavour and milk.
Mix well, pour over bread and keep aside for half an hour.
Sprinkle raisins on top and mix them into mixture.
Bake until light brown.

TOMATOES AND POTATOES

2008-04-26T05:40:00.000-07:00

SOME HANDY HINTS FOR YOU:

POTATOES:

The best french fries are fried twice. first soak cut potatoes in cold water for 1 hour. Drain and wipe dry. Fry for a shot period. Drain off grease and refry them a second time until golden brown.

CRUNCHY TATERS:

Sprinkle a little flour on potatoes when frying for extra crunchiness.

NUTRITIOUS POTATOES:

For extra nutrition add powdered milk to mashed potatoes and stir well.

BROWN POTATOES:

To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 tsp cream of tarter ; drain and proceed with recipe.

BUDDING:

To keep potatoes from budding, place an apple in the bag with the potatoes.

TOMATOES:

Put tomatoes with an apple in a paper bag pierced with a few holes. let stand at room temperature, away from direct sunlight or they will get soft, for 2-3 days.

SELECT TOMATOES:

Look for firm, plump, colourful tomatoes. They should feel heavy for their size and be free from blemishes. When rich in colour, tomatoes are ready to eat.

STUFFING TOMATOES:

Cut the tomatoes in half, or cut a slice off the top. Scoop out the seeds and pulp with a spoon. Turn the hollowed-out tomato upside down on paper towels to drain for at 15 minutes before stuffing.

PEELING TOMATOES:

Use a sharp knife to carefully cut a shallow x-shaped slash on the bottom of the tomatoes. Then drop them in a pot of boiling water for about 5 seconds for very ripe tomatoes.(10 seconds for firmer tomatoes). Use a slotted spoon to transfer the tomatoes to a bowl of ice water; let stand for about 1 minute. When tomatoes are cool enough to handle, use a paring knife to pull off the skin.

STEWING TOMATOES:

Place peeled whole or cut-up tomatoes in a saucepan without a water. Season with salt, pepper, and a pinch of sugar. Simmer, tightly covered, over low heat until done. 10 to 15 minutes, stirring occasionally. Cook in stainless steel, enamel or some of the newer coated pans.

BAKING TOMATOES:

Halve crosswise, dot with butter and season as desired. bake in hot oven for 10-15 minutes.

GRAB SOME ICE

2008-04-26T04:32:00.000-07:00

GRAB SOME ICE AND COOL IT OFF:

Few chilled ways to beat the heat:

Soon after you reach home after an outing in the hot sun, rub eyes, forehead, cheeks, neck, hands and soles with an ice cube.

Every alternate day,give your foot an ice-cold bath. Sit on the chair, soak feet in a bucket of cold water and cover your head with a wet cloth. It diverts the blood circulation to the lower part of the body and keeps you cool.

Dip a sponge in ice cold water and place it on the lower abdomen, this clears the gas deposites in the intestine. Do this once a week.

Boil two glasses of water, cool it and drink it while it is lukewarm with one one spoon of honey.Do this every day. Honey is the solution to all body heat problems.

Give yourself a cold hip-bath everyday. Sit in a tub and soak yourself in ice cold water, but only till your lower abdomen.using a cloth dipped in this water , wipe the other parts of your upper body. This helps your body to have good circulation and rejuvenates your vital organs.

SHAKES (5)

2008-04-24T10:26:00.000-07:00

FRUIT SHAKE:

INGREDIENTS:

Green grapes (seedless)
Kiwis
Red Pears
Red Apples
strawberry
Milk
Sugar
Cashewnuts
Pinch of Pepper Powder
Vanilla Icecream

METHOD:

Grind together all the fruits with milk and sugar in blender.
Add cashew powder to this shake and sprinkle pepper powder on top.
Serve in tall glasses with vanilla icecream as topping.
Enjoy this easy and healthy fruit shake.

BANANA MILK-SHAKE:

INGREDIENTS:

1 ripe medium banana
400 ml. milk chilled well
2 tsp. sugar
2 drops vanilla essence
1 drop yellow colour (optional)

METHOD:

Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
Add all other ingredients, whip with an electric whipper.
Whip till the milkshake is frothy.
Pour into a tall glass.
Serve very well chilled.
Note: One may add a tbsp. of finely chopped banana pieces at the bottom of each glass before pouring, if desired.

STRAWBERRY MILK SHAKE:

INGREDIENTS:

250 gms fresh Strawberrys
1 litre fresh Milk
Sugar as per taste
Strawberry Ice Cream

METHOD:

Wash the strawberry and chop it finely.
In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth
paste.
Add the rest of the milk and blend it once again.
Strain it with a mesh into a large jar. Let this cool at least 2 hours.
Serve it in tall glasses with a scoop of strawberry ice-cream.

CARROT MILKSHAKE:

INGREDIENTS:

10 baby carrot
1/4 cup sugar
2 cups boiled cold milk
Pinch of cardamom (powdered)

METHOD:

Grate the carrots and blend all the ingredients.
Refrigerate for half an hour and enjoy the carrot milkshake

APPLE SHAKE:

INGREDIENTS:

1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

METHOD:

Run apple, milk and sugar in mixie, till apple is crushed completely.
Chill the Shake.
Pour into glass, from a height; so froth forms.

Serve cold.

CHICKEN RECIPES (7)

2008-04-24T05:39:00.000-07:00

ROASTED MASALA CHICKEN:

INGREDIENTS:

1 kg chicken
1 cup onions-sliced
1/2 cup oil
ginger
1 tbsp grated coconut
4-5 green chilies
1/2 tsp pepper
2-cardamom
1/2 tsp chili powder
1/2 cup curd
salt to taste

METHOD:

Clean the chicken, wash and wipe dry.
Fry the onion slices in hot oil till brown and crisp.
Drain and reserve.
Grind all the ingredients listed above( from ginger to chili powder) to a smooth paste.
Combine this paste with curds, salt and fried onions.
Rub some of this mixture inside the chicken and pour the rest over it.
Cover and marinate in frig over night.
Place the chicken in a baking dish.
Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in which onions were fried.
When the top side is done, turn the chicken and cook the other side.
Serve hot with Roti and Dal.

FRIED CHICKEN CURRY:

INGREDIENTS:

1 kg chicken
1/4 cup maida
1/4 curry powder
salt to taste
oil to fry
1 tbsp garlic-minced
1 cup onions-chopped
1/2 cup tomato ketchup

METHOD:

Clean the chicken, remove the skin and cut into joints.
Cook the back, wings and neck pieces with 1 cup of water and salt .
Strain and reserve the stock.( use the meat from pieces in other recipe)
Combine maida with ½ the curry powder and salt.
Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
Heat about 3 tbsp of the oil in which the chicken was fried.
Add garlic and fry till brown. Add onion and fry well.
Add the remaining curry powder, salt and about 1 cup of stock.
Cover and simmer till the chicken is cooked.
Add the tomato ketchup and simmer for 2 more minutes.
Serve hot with fried rice, plain rice or noodles
garnish with onions and coriander.

CHICKEN KEBAB PULAO:

INGREDIENTS:
For Pulao :

2 cups basmati rice
1/3 cup ghee
1 cup-sliced onion
2 tsp garlic-minced
6 cloves
6 cardamoms
2 sticks cinnamon
2-blades mace
a big pnich saffron (soaked in little milk)
2 tbsp raisins
2 tbsp almonds( blanched and sliced)

For Chicken :

1 small (About 750 gms)
1/2 tsp turmeric powder
1 tsp chili powder
1 1/2 tsp coriandar powder
1/2 tsp black pepper powder
1 tbsp poppy seeds
1 tbsp almonds
1/2 cup curd
5-6 tbsp oil or ghee
1/2 cup onion
4 flakes garlic-chopped
salt to taste

METHOD:

For Pulao :

Wash the rice well. Drain completely.
Add 4 cups of water and soak for ½ hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onion to mace.
Fry till the onion is golden brown.
Add the rice with the soaking water. Add salt.
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.

For Chicken :

Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seeds and almonds together.
Mix them with rest of the masala , curds and salt.
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onion and garlic.
Add the chicken and fry, turning it carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
Cover and simmer till the chicken is cooked.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it.

MURGH-METHI (fenugreek chicken):

INGREDIENTS:

1 kg chicken
4-5 tbsp oil
3 cloves
3 cardamoms
2 pieces cinnamon
4 garlic-chopped
1 cup onion-chopped finely
1 1/2 tbsp curry powder
1 tbsp poppy seeds-roasted and powdered
1 tbsp tomato puree
1 1/2 cup fenugreek leaves (methi bhaji) chopped
1 cup coconut milk

METHOD:

Simmer till the chicken is cooked.
Clean, skin and joint the chicken.
Heat the oil in a fry pan and add cloves, cardamom and cinnamon.
Add garlic and onion and fry till light brown.
Add the curry powder, poppy seed power and tomato puree.
Cook stirring till the raw smell of curry powder is lost.
Add the chicken pieces, salt and ¼ cup of water. Cover and simmer on slow flame.
When the chicken is half cooked, add the fenugreek leaves.
Add the coconut milk.
When the curry begins to boil, remove from fire.
Serve hot with steamed rice or chapathi.

CHICKEN CHILLI FRY:

INGREDIENTS:

1/3 cup oil
1 1/2 cup onion-thinly sliced
ginger-sliced
8 flakes garlic-sliced
4 slit green chillies
few red chilies-broken into pieces
750 gms chicken joints
2 tsp tamarind paste
salt to taste

METHOD:

Heat the oil in a kadai .
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Cover and simmer till the chicken is cooked.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken pieces.

CHICKEN CUTLET:

INGREDIENTS:

500 gms chicken minced
2 tbsp oil
1/2 cup onion-minced
2 tsp garlic-minced
1 tsp ginger-minced
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp-garam masala powder
1 tbsp coriander leaves-chopped
1 tbsp mint leaves-chopped
2 slices of bread
egg and bread crumbs to coat
oil to deep fry
salt to taste

METHOD:

Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.
Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.

MURGH-HANDI:

INGREDIENT:
For Chicken :

1 kg chicken
2 tbsp lime juice
1/2 cup curd
2 tsp ginger garlic paste
1 1/2 tsp chilli powder
1 tsp garam masala
salt to taste
2 tbsp oil

For Gravy :

1/2 cup tomato pureee
150 gms onions
ginger
1 tsp chilli powder
few green chillies
ghee or oil - 5 tbsp
cloves, cinnamon, cardamoms
2 tsp kasoori methi
salt - to taste
2 tbsp fresh or clotted cream

METHOD:

clean and joint the chicken.
Heat oil, add fennel and fenugreek.
When they splutter add curry leaves, garlic and ginger.
Fry for 1 minute.
Add anion and fry till golden brown.
Add all the powders and stir well.
Add tomato puree and 1-1 1/2 cup of water.
Add chicken and salt.
Cover and simmer till the chicken is cooked.
Serve with steamed rice.

CHUTNEYS (4)

2008-04-24T03:53:00.000-07:00

ROASTED GREEN CHILLI CHUTNEY:

INGREDIENTS:

½ cup grated coconut
1/2 cup roasted gram
10-12 green chillies
1/4 tsp asafetida powder
1/4 tamarind
salt to taste
2 tbsp oil

For Seasoning ( Tadka):

1 tbsp oil
1 tsp mustard
2 tsp black gram (urad) dal
few curry leaves

METHOD:

Heat oil in a small fry pan.
Roast green chillies till they loose the green colour.
Add gram and roast till light brown.
Add asafetida, mix well and remove from fire.
Allow to cool.
Grind all these with tamarind and coconut, to a paste with some water.
Add salt as per taste.
Heat oil for seasoning. Add mustard.
When it splutters, add dal and curry leaves.
Fry for few seconds and add to the chutney.
serve it with rice or chapathis.

GARLIC COCONUT CHUTNEY:

INGREDIENTS:

4-5 coconuts
1/2 tamarind
8-10 garlic flakes
salt to taste
1 tbsp oil

METHOD:

Heat oil, fry garlic till brown and remove.
Roast red chillies in the remaining oil in the pan.
Grind coconut with roasted garlic, chilies and tamarind to a paste, with some water.
Add salt to taste.

GREEN TOMATO CHUTNEY:

INGREDIENTS:

1/2 kg green tomatoes
5 tbsp oil
10-12 red chillies
2 tbsp black gram(urad) dal
2 tsp mustard
little asafetida
salt to taste

METHOD:

Heat 3 tbsp of oil and fry chopped tomatoes till soft.
Allow to cool.
Heat remaining oil and fry chillies, dal , mustard and asafetida.
Grind all these with tomatoes.
Add salt to taste.

MANGO AND COCONUT GRATED CHUTNEY:

INGREDIENTS:

1 cup finely chopped mango pieces

1 1/2 cup coconut
6-8 roasted red chillies
jaggery (to taste)
salt to taste

For Seasoning ( tadka) :

2 tbsp oil
1 tsp mustard
few curry leaves

METHOD:

Soak mango bar pieces in about 2 cups of water till soft.
Grind grated coconut with chillies and ½ the mango pieces.
Mix in the remaining pieces with the soaking water.
Add jaggery and salt to taste.
Heat oil for seasoning.
Add mustard.
When it splutters, add curry leaves.
Add the prepared seasoning to the chutney.
The chutney is of thick pouring consistency.
Add water, if needed.

TIME FOR BREAKFAST

2008-04-22T10:15:00.000-07:00

DAHI-VADA:

INGREDIENTS:

urad dal - 1 cup
moong dal - 2 tablespoon
curd/yogurt - 3 cups
jeera - 2 tablespoon
2-3 dry red chillies
coriander leaves- a small
sugar - 1/4
salt to taste
oil for frying.

METHOD:

Soak both the dals overnight or 6-8 hours, grind it to smooth paste.
Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5-10 second.
After that take the vadas out and squeeze any excess water with hand and put it in the curd.
Finally, you can garnish your dahi vada with coriander leaves.
If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.

ALOO PARATHA:

INGREDIENTS:

200- gms chapati atta
1-tsp jeera
2-tsp chilli
1/2 tsp turmeric powder
3-4 tbsp yoghurt (dahi)
2-tbsp cooking oil
2-3 medium sized potato
salt to taste

METHOD:

Boil 2 - 3 medium sized potato, remove skin and mash it.
In one bowl take 200 gms chapati atta.
Add jeera, chilli powder, turmeric powder and salt.
Mix it well.
Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil.
Add little water to make a soft dough.
Keep a side for about 15 to 20 minutes.
Make frying pan (tava) hot on medium heat.
Take small ball from dough and roll it for a while.
Then just apply a little oil by four fingers and fold it into half.
Again apply little oil and fold it. It will get triangular shape.
Roll it in triangular way.
Place it on hot tava.
When it gets little brown, apply oil or ghee.
Turn it and again apply oil or ghee on other side.
Keep turning simultaneously until it gets golden brown.

CABBAGE PARATHA:

INGREDIENTS:

1/4 cabbage
salt
3-4 cups wheat flour
any garam masala 1 tsp
ghee
green chillies
coriander

METHOD:

Shred the cabbage (with sharp knife,) finely.
Put it in a large bowl, sprinkle some salt over it and keep aside.
Chop chillies and coriander very fine and add to cabbage.
Put garam masala, wheat flour, add little water and knead well.
(Try to use less water, as cabbage will leave some juice.) you can add more flour if necessary.
Heat tava, roll out paratha of kneaded flour, use ghee for roasting.
Roast well.
Eat with pickle, dahi or (garlic) chutney.

KHEEMA-PARATHA:

INGREDIENTS:

500g wheat flour
200g mutton kheema
1 tsp coriander powder
2gm garam masala
50g onions, chopped
1/2 tsp chili powder
a pinch of turmeric
75g oil
1 egg
1 bunch of cilantro
1/2 tsp ginger-paste
salt to taste

METHOD:

Boil the kheema in salted water until it is tender.
Heat oil in a pan, add onions and fry until brown.
Also add ginger-garlic paste, turmeric,chili powder, coriander powder, garam masala.
Boiled kheema and fry for 5 minutes.
Add chopped coriander leaves and remove from heat. Keep aside.
Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
Then make small balls from the dough, roll into thin triangle shaped chapathis.
In the middle, place kheema curry and spread till end.
Place another chapathi over this and close the edges by pasting using beaten egg.
Fry these parathas over flat pan on both sides until golden brown using oil.

DHOKLA:

INGREDIENTS:

1 cup gram flour
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarb
2 green chillies
1/2" piece ginger grated
2-3 drops yellow colouring
salt to taste

For Seasoning:

1/2 cup coconut
1/2 mustard seeds
1/4 cup coriander chopped
1 tbsp oil.

METHOD:

Warm the water. Take flour in a large bowl.
Place sugar and citric acid in a cup. Place soda bicarb in another cup.
Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger.
Mix well with palm till smooth.
Place the pressure cooker on gas with 1 litre water and stand.
Grease a round cooker or cake tin and place in the cooker.
Allow to heat.
Add sugar solution and colour to better. Mix well till light and fluffy.
Add soda solution and mix well.
Pour into prepared tin before the foam goes down.
Do not touch spoon now.
Cover tin with a perforated lid and close cooker.
Cook without whistle for 13-14 minutes.
Remove tin and allow it to cool.
Cut in cubes and remove with spatula. Heat oil in a small pan.
Add mustard seed, allow to splutter.
Pour over dhokla cubes. Sprinkle coconuts and coriander.
Transfer to serving dish. Serve hot or cold with green chutney.

INDIAN SWEETS (7)

2008-04-22T02:44:00.000-07:00

lets have some sweets....what do you say?

GAJAR KA HALWA:
(carrot halwa)
INGREDIENTS:

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gms sugar
elaichi powder (cardomom)
few saffron
1 tbsp ghee

METHOD:

Peel and grate carrots.
Put milk and carrots in a heavy saucepan.
Boil till thick, stirring occasionally.
Once it starts thickening add sugar and cook further till it thickens.
Stir continuously.
Add ghee, elaichi, saffron.
Stir on the low heat till the mixture collects in the soft ball or the ghee oozes out.
Serve hot.
Decorate with chopped almonds or pista.

ROSSOGOLLA:

INGREDIENTS:

1 litre milk
1/2 tsp citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

METHOD:

Heat the milk and bring to boil.
Cool the milk for couple of hours.
remove the creamy layer.
Reheat the milk and bring to boil.
Add the citric acid disssolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide saucepan.
Bring to boil.
Strain the milk through the muslin cloth.
Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate
Gently knead into a soft dough by passing between fingers.
Make 12 equal sized balls of the dough
Let them into the boiling water.
Cover with a perforated lid.
Boil for 13-15 minutes.
Take out from heat and cool them to room temperature.
Add essence and chill it for at least 4-5 hours.

COCONUT BARFI :

INGREDIENTS:

2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups
1 cup milk
1 tbsp
1/4 tsp. cardamom powder

METHOD:

Mix both types of coconut in a large heavy pan.
Add milk and cook till bubbes appear.
Continue cooking, stirring continuously, for 10-12 minutes.
Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 sugar syrup.
Pour into coconut, stirring gently and continuously.
Add butter, and continue stirring, till a soft lump is formed.
Empty into greased large plate, pat even very lightly.
Cool and cut into squares.
Cool and set completely before transferring to container.
Store in airtight containers.

Note: Never use the brown skin of the coconut while grating, or scrapping. Use
the whitest possible. Otherwise the burfi will get discoloured, though taste will not
differ much.

BADAM KHEER:

INGREDIENTS:

25-30 almonds (badam)

1 litre milk

1/2 cup water

1/2 cup sugar

1/4 tsp. cardamom powder

10-15 strands saffron, crushed, soaked in 1 tsp. warm milk

1 tsp rose water

5 pistachios crushed coarsely

METHOD:

Soak almonds for 30 mins in hot water
Peel the skin of almonds
Grind the almonds into paste with 1/2 cup water
Bring the milk to boil in heavy pan
Add almond paste
Keep stirring occasionally till semi-solid
Add sugar, cardamom powder, rose water and saffron
Cook for 2 minutes
Garnish with pistachios
Serve chilled or hot

PAL PAYASAM:

INGREDIENTS:

1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

METHOD:

Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
let it boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.

SHRIKHAND:

INGREDIENTS:

1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

METHOD:

Tie curd in a clean muslin cloth overnight. (6-7 hours)
Take into a bowl, add sugar and mix.
keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
chill for 1-2 hours before serving.

BADAM HALWA:

INGREDIENTS:

100 gms almonds
10 almonds , sliced, for garnishing
100 gms pure ghee
75 gms sugar
1 tsp saffron
1/2 cup milk

METHOD:

Soak almonds overnight.
Peel and dry grind.
Heat ghee in a pan.
Stir in the almond powder.
Mix saffron with milk and add to the ghee-almond mixture.
Let it cook over a low flame till the ghee starts leaving the sides.
Add sugar and stir continously for 10 mins or till the mixture starts smelling nice and turns a very light brown in colour.
Garnish with sliced almonds and serve hot.

TIP:

To ensure that halwa doesn't stick to the pan, add a piece of beetle leaf to the mixture while cooking.
Just like badam halwa you can even make halwa with cashewnuts and walnuts using the same recipe

LETS PREPARE SOMETHING EASY :)

2008-04-19T14:50:00.000-07:00

OMLETTE FRIED RICE:

INGREDIENTS:

2 cups rice
1 cube - maggi chicken
1/2 - onion, chopped
2 tsp - ginger, garlic
green chilli paste
1 - carrot, diced small
10 - french beans, thoroughly chopped
1/3 cup - frozen
1/4 - capsicum, chopped
1 tsp - soy sauce oil as required
salt to taste

METHOD:

Boil rice in 1 3/4 cup water along with the chicken cube and salt.
In a hot skillet, pour oil and make 2 thin omlettes seasoned with salt and pepper.
After removing the omlettes add more oil and saute onions.
Add ginger,garlic,green chilli paste and cook till raw smell leaves.
Add the chopped vegetables and fry till they are done.
Mix in the frozen peas and season the vegetables with salt.
Switch off the flame and give a dash of soy sauce.
Cut omlette into thin strips and blend with the veggie mix.
Combine rice and vegetables.
serve hot.

IDLI:

INGREDIENTS:

urad powder 1 cup

rice flour 1 cup

idli rava 1 cup

salt to taste

pinch of rapid rise yeast

water to mix

METHOD:

Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.

Next morning use the batter in exactly the same way regular idli batter is used.

If the batter is too thick add a little water to bring it a thick pouring consistency.

Grease the idli moulds and spoon the batter into them.

Heat water in the idli cooker.

Steam cook for about 12-15 mins on high.

Take out from the fire and let it cool for a while and then remove the idlis from the moulds.

Serve hot with chutney, sambar or both.

This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.

The fermented batter may smell of yeast but once cooked there is no smell at all.

GET COOL WITH TASTY ICED TEA

2008-04-19T13:17:00.000-07:00

Iced tea is a cool and refreshing drink prepared specially During this season. Iced tea is not just a coolant but also good for health. It contains tea rich in anti-oxidants and lemons which has lots of enzymes, thus its very good digestive too. Serving iced tea is good for parties too like this two:

FIZZY MINTY ICED TEA:

INGREDIENTS:

8 cubes of ice
2 tea bags
a cup of water
10 ml lemon juice
20 ml sugar syrup
10 ml mint
50 ml of soda

METHOD:

Take a cup of hot water and dip tea bags in it for five minutes.
In a cocktail glass( choice is yours) take eight cubes of ice and add the tea to it.
Add lemon juice, mint and sugar syrup to it and stir.
Add soda to the tea and granish it with mint leaves and lemon slice.
Serve it chilled.

FLAVOURED ICED TEA:

INGREDIENTS:

8 cubes of ice
2 tea bags
a cup of water
10 ml lemon juice
20 ml sugar syrup
10 ml of green apple syrup

METHOD:

Take a cup of hot water and dip tea bags to it for five minutes.
In a cocktail glass take the ice cubes and add tea to it.
Add lemon juice, green apple and sugar syrup to it and stir.
Garnish it with a slice of green apple and serve.

EAT RIGHT, EAT LIGHT

2008-04-10T10:47:00.000-07:00

Light meals are the answer to fight the summer sun. A heavy lunch will only zap your energy and leave you feeling too full and lazy. Eat right for the season by adding these essentials in your diet. sanjeev kapoor tells us which foods are must on the summer list.

MANGOES:

Dont we love the juicy king of fruits? Mangoes are enriched with vitamin A that is good for eye sight and also improves formation of healthy epithelium to keep away common infectons. the unripe mango also protects from the adverse effects of hot scorching winds.

MILK:

With every mango you eat, drink a glassful of milk. Mango has sugars but no protein. Milk has the latter but not the former. So why not combine them? A mango milk shake is the best because it will give your body the best nourishment for the summer.

CUMIN:

You need not use just the roasted cumin powder for your panna, raitas and buttermilk. You can also use cumin seeds in the tempering of summer veggies.

MINT:

Mint or pudina definitely adds a new dimension to chutneys. and pudina chutney adds a perk to your sandwiches and snacks. A few leaves of pudina crushed and added to buttermilk leave a lingering tasty coolness on the plate.

CUCUMBERS:

Having a cucumber is like sipping a glass of chilled water. It is refreshing and cooling. Rich in potassium and sodium, cucumbers are boon when the weather gets dehydrating.

CURD:

Make a fresh bowful everyday at home. Drink it in the form of lassi or buttermilk. Have it as raita or have it plain. Your grandma's right when she says its good for you. Eat it the way you like it.

LEMON:

Lemons are precious commodity in the summer. They are treasure troves of vitamin C and a must in evry home. Either have lemonade or use the juice in your dal and veggies. But lemons are something that take the burnt of the summer heat.

WATER MELON:

These sometimes take the back seat as the mangoes dominate the fruit basket. But if you make it a point to bring home the melons, rest assured, they will get polished off in no time. Water melons are moisture rich fruits that are a boon in the summer when someone wants to keep the diet light. A good addition to salads both sweet and savoury and also as juice and of course, just plain fruit instead of dessert.

A word of advice to wind up: Meat and heat dont go well together. Go for slow on the rich gravies and red meat. Have chicken and fish either grilled or in soups. Deep fried stuff like samosas, kachoris and bhajias are the best left for the monsoon and cold winter. All that grease will do your stomach (and your skin) no good.

WHATS COOKING

2008-04-10T10:20:00.000-07:00

CAULIFLOWER KEEMA

INGREDIENTS:

1 cauliflower

1 cup peas

4 eggs

a pinch of tumeric

2 tbsps oil

for the paste:

2 large onions

1 large tomato

1 inch ginger

6 flakes of garlic

5-7 red chillies

1 inch cinnamon

5 cloves

a pinch of aniseed

a pinch of poppy seed

salt to taste

METHOD:

Finely chop the cauliflower.

Make a paste of the mentioned ingredients.

Heat the oil and saute the paste thoroughly.

Now add peas, cauliflower, tumeric powder and mix well.

Add a little water and cover the pan.

Cook till the water is absorbed.

Beat the eggs lightly and pour it over the cauliflower.

Fry well and granish with chopped coriander.

CHILL OUT

2008-04-10T08:37:00.000-07:00

Imagine a tall glass of lassi in your hands and its lassi with malai maar ke WOW!!! I mean its deliciously cooool and my mouth is watering now :-) so im going to prepare it now for me and my family and i will tell what you have to do... Yes you are also going to prepare it now and relish it. isnt it a good idea? Yeah it is!!!!

LASSI MALAI MAAR KE

INGREDIENTS:

150 ml set curd

90 ml sugar syrup

1 tsp malai

a few cubes of ice

METHOD:

Pour the curd and sugar syrup into a blender and whizz for 15-20 seconds with a few cubes of ice.

Dont blend for too long; the curd and water will separate if it gets churned.

Pour out into a tall glass or tumbler and top it up with a spoonful of malai.

You could also make fruit flavoured lassi using peash, mango, lychee or kiwi. just blend a slices of fruit and forget the malai.

CELEBRATE A TRADITIONAL UGADI

2008-04-10T07:59:00.000-07:00

ugadi, the begining of the telugu new year, is an auspicious reason to celebrate the goodness of life. so lets have a look at traditional drink, yeah you got it right, its a drink.

UGADI PACHADI

INGREDIENTS:

50 gms fresh tamarind

250 gms jaggery

1/4 cup neem flowers

50 gms fresh coconut (grated)

2 litres of water

a pinch of salt

1tsp poppy seeds

METHOD:

Soak tamarind for three hours and peel it.

Finely mash it and take the tamarind juice in a new earthen pot.

Add jaggery, salt and water to the tamarind juice and stir it well.

Now mix the neem flowers and poppy seeds and keep it for two hours.

Its ready to serve!!!!

HERE'S ANOTHER DRINK SIMILAR TO THE ABOVE ONE BUT DIFFERENT :-)

IMAL VANA

INGREDIENTS:

200 gms tamarind
300 gms jaggery
black pepper and rock salt (as per taste)

METHOD:

Soak tamarind for two hours and peel it.
Finely mash it and sieve well to get a pulp of tamarind.
Add a glass of water in pulp and with it add small pieces of jaggery.
Stir it well with a spoon till jaggery dissolves in the tamarind pulp.
Add black pepper and salt as requires.
Keep it in the fridge for an hour and granish with coriander leaves.
Serve chilled.

HERE'S A TREAT FOR YOU

2008-03-29T13:37:00.000-07:00

PUNJABI LASSI:

INGREDIENTS:

500g yogurt

50g cream

150g sugar

3 drops rose essence

1 tsp ruafza

100g ice cubes

METHOD:

Mix yogurt, ice cubes, sugar in a vessel and blend to a fine paste.

In a tall glass, add 1 tsp ruafza, the above yogurt mix, sprinkle rose essence and chill it.

Serve with cream on it.

REFRESHING DRINK

2008-03-29T13:01:00.001-07:00

THANDAI:

A refreshing, cool flavoured milk based drink.

METHOD:

1½ lts full cream milk

Sugar 1½ cups

Few strands of saffron

8-10 green cardamoms

20-25 rose petals(dried)

Cinnamon-1 inch stick

Few almonds

Pistachios

Cashewnuts

Melon seeds (magaz) 3 tbsp

Poppy seeds (khuskhus) 3 tbsp

METHOD:

Bring milk to a boil and add sugar and saffron. When sugar is completely dissolved, take milk off the heat. Chill it.

Grind green cardamom, dried rose petals, cinnamon and peppercorns to a fine powder.

Blanch and peel almonds and pistachios. Grind almonds, pistachios, cashewnuts, melon seeds and poppy seeds (pre-soaked in water for an hour) along with one glassful of chilled milk to a smooth paste.

Mix together sweetened chilled milk, aromatic powder and the paste thoroughly.

Serve chilled.

LETS HAVE SOME SWEET : TRY THIS

2008-03-29T12:07:00.000-07:00

SHAHI-BREAD KHEER:

INGREDIENTS:

1 ltr fresh milk

4-5 bread slices
1 tin condensed milk( cardamom flavour-optional)
3/4 cup sugar
2 tbsp ghee
1 pinch saffron (dissolved in 1tsp hot water)
8-10 roasted pistachios (sliced thin vertically)

METHOD:

Boil milk. To this add sugar and condensed milk (note: if cardamom flavour is not available, ground two cardamom and add this to milk).
Please discard its shell/skin.
Add saffron.
Let the milk thicken a bit.
Now add the sliced nuts (pistachios and almomds), cook for two minutes and leave it aside to attain room temperature.
Meanwhile roast the bread slices on a tava by applying little ghee evenly on both the surfaces of the bread till it turns crispy, taking care not to brown them.
Discard the crusts of the bread slices.
Now cut these bread slices neatly into cubes and add these to the milk after the latter has reached its room temperature.
Refrigerate for two hours.
The delicious shahi bread kheer is ready.

LETS TICKLE OUR TASTE BUDS

2008-03-29T11:23:00.000-07:00

A Tangy Raw Mango Chutney...

KAIRI (raw mango) KI CHUTNEY:

INGREDIENTS:

1/2 cup raw mango (peeled and grated)

1 cup coriander

2 green chillies, chopped

1 tsp cumin seed powder (jeera)

1 tbsp sugar

salt to taste

METHOD:

Grind all the ingredients inta a fine paste in a blender.

Add a little water grinding to adjust the consistency.

TIP:

You can also use 1 cup of grated coconut and 1 tbsp of chilli powder instead of coriander and green chillies.

enjoy it with rice, samosas, pakodas or anything you like...ummm yummmy :-)