Your Complete Recipes

DRY PUFFED RICE (BHEL)

noreply@blogger.com (Nick) — Wed, 31 Dec 2014 04:50:00 +0000

Bhel is an Indian spicy snack. To make bhel, you will need following ingredients.

INGREDIENTS	QUANTITY
Puffed rice (bhujiya)	1 cup
Corn flakes crushed lightly	½ cup
Dry onion finely chopped	1 big
Tomato finely chopped	1 big
Boiled potato finely chopped	1 medium
Slice raw mango finely chopped (optional)	1 slice
Green chilly finely chopped	2
Thin bhujiya (dalmot)	¼ cup
Salt & lemon	t/t

METHOD:-

1. Dry roast puffed rice in a dry pan till light texture.

2. Cool a little in a large bowl.

3. Add the remaining ingredients and toss well.

4. Serve immediately with tea, coffee or even hot chocolate.

Enjoy!

POULET ALA MAUTARDE

noreply@blogger.com (Nick) — Wed, 16 Oct 2013 05:40:00 +0000

Poulet ala mautarde is a French dish and served as main course item in food course menu. Chicken marinated in mustard sauce and cooked in béchamel sauce (see sauce theory for preparation) gives mouthwatering taste and flavor to Poulet ala mautarde. France is very popular for fashion, perfume but this is also true that the first hotel established
by using the word Hotel was in Paris in 1760 and named as “Hotel Garni” which means aroma. Before that it was called Hotelleries, which used to provide food and accommodation commercially. Everyone should try different varieties of cuisine, and this is one of the famous French food. Food recipe always provide the complete recipes for cooking. The ingredients and quantity required to make this item for 2 portions is just given below…………..

INGREDIENTS	QUANTITY
Boneless chicken	400 gm
Mustard sauce	20 gm
Oil	4 tbsp
Butter	20 gm
Chop onion	1 medium
Chop garlic	1 tsp
Salt	To taste/ 1 tsp
Béchamel sauce (see sauce theory for preparation)	5 tbsp
Black pepper	Pinch
Cream	3tsp
Grilled tomato	3 pieces
Grilled potato	3 pieces

METHOD:

1. Marinade the chicken with mustard sauce for 30 minutes.

2. Heat oil and butter cook the marinade chicken for 45 seconds, keep separate.

3. Again heat oil in a wok (1tsp) and add chop onion and chop garlic and cook until little/light brown.

4. Add salt and béchamel sauce, add cooked chicken and again cook on slow/low fire.

5. Add black pepper and cream cook for 8-10 minutes in low fire.

6. Serve in full plate with grill tomato and potato.

PANEER MUSHROOM KABAB

noreply@blogger.com (Nick) — Mon, 29 Apr 2013 06:18:00 +0000

Another Indian kebab item where spicy vegetables and paneer is thread into wooden skewer and pan cooked to give savory taste and fulfill our hunger pangs. Easy to cook and love to eat, fast food item. Just bring the given ingredients with quantity and follow the instruction…….

INGREDIENTS	QUANTITY
Onion Macedoine cut	3medium
Capsicum Macedoine cut & deseeded	2 large
Mushroom without stalk	15-16
Paneer	200gm
Ginger 1inch	1piece
Garlic	10-12 cloves
Green chillies	2-3
Salt	T/T
Cumin powder	1tsp
Crushed dry red chilli	1tsp
Chat masala	1tsp
Honey	2tsp
Lemon juice	2 ½ tsp
Wooden skewer wetted for 10-15minutes in water	As needed
Cherry tomatoes	For garnish
Oil	2 ½ tsp
Garam masala powder	1tsp

METHOD:-

1. Make the paste of ginger, garlic and green chillies in a blender and keep it in a bowl.

2. Add salt, cumin powder, crushed red chilli, chat masala, garam masala, honey & lemon juice to the above paste. Mix well.

3. Add all the vegetables to this paste, mix well & leave it for 30-40 minutes.

4. Take a wooden skewer, thread one piece of onion then capsicum then mushroom then paneer then one piece of cherry tomato and continue in this pattern until finished.

5. Heat oil in a pan and cook the vegetables until crunchy.

DAL PAKHTOONI

noreply@blogger.com (Nick) — Sun, 28 Apr 2013 05:53:00 +0000

If you are wondering what to cook for a family party or have invited your guest for dinner, I would like to suggest for DAL PAKHTOONI.DAL PAKHTOONI is an Indian side dish which can be served with rice or roti or even pullao. You would not need too much to do, just collect the given ingredients and follow the method given below. I hope you gonna love the savory taste of DAL PAKHTOONI.

INGREDIENTS	QUANTITY
Whole black gram	1cup
Red chili powder	1tbsp
Ginger garlic paste	2tbsp
Butter	½ cup
Tomato puree	1 ½ cup
Garam masala powder	2tsp
Salt	T/T
Fresh cream	1cup

METHOD:-

1. First soak whole black gram for 8-10hrs.

2. Pressure cook/ cover cook the soaked gram adding red chilli, salt and water until done.

3. In a bowl, add ginger garlic paste and water (1/2 cup) & mix well.

4. Add butter in a wok, do not heat for long, just melt and add ginger garlic paste. Cook for 1-2 minute.

5. Add tomato puree to above. Cook for 5 minutes adding water as required.

6. Then add boiled gram (along with salt, red chilli powder) to above. Cook for another 2-3 minutes.

7. Add salt to taste, garam masala powder to gram & stir to mix well. Cook for another 3-5 minutes.

8. Add fresh cream to cooked dal. Stir to mix well.

9. Serve hot.

PAV BHAJI

noreply@blogger.com (Nick) — Fri, 26 Apr 2013 02:35:00 +0000

Pav bhaji is an Indian dish where pav (bun bread) is toasted in butter and served with mouth watering spicy bhaji (curry). I will tell you the easiest way to make pav bhaji. Collect the following ingredients with given quantity and follow the method.

INGREDIENTS	QUANTITY
Oil/butter	3 ½ tbsp
Onion chopped	2 medium
Ginger garlic paste	2 ½ tsp
Green chilly	3 finely chopped
Tomato	4 medium finely chopped
Pav bhaji masala	1 ½ tbsp
Green peas, shelled, boiled &mashed	¼ cup
Cauliflower grated	¼ small
Potatoes boiled and mashed	4 medium
Water	As required
Tomato puree	¼ cup
Salt	t/t
Deseeded capsicum	1 medium chopped
Coriander laef	¼ cup
Butter & lemon juice	2 tbsp & 2tbsp
Pav (bun bread)	Half cut and butter toast

METHOD:-

1. Heat oil/butter in a wok or in a pan.

2. Add chopped onion until light brown.

3. Add ginger garlic paste and fry for 1 minute in medium heat.

4. Add green chillies and pav bhaji masala and fry for another 1 minute.

5. Add tomato chopped and all vegetables and stir to mix well.

6. Add water as needed and cook for a while.

7. Add tomato puree and cook for 5-6 minutes.

8. Add salt.

9. Add capsicum & coriander leaves and cook for another 2-minutes.

10. Add butter and then lemon juice.

11. Serve hot with butter toast pav (bun bread).

KARAAGE

noreply@blogger.com (Nick) — Thu, 22 Nov 2012 04:15:00 +0000

Karaage is a Japanese snacks item. It is very easy to prepare and delicious in taste. To try, collect all the ingredients given below. The quantity is for 1 portion.

INGREDIENTS	QUANTITY
Boneless chicken	200 gm
Chopped ginger garlic	20 gm
Dashi	Pinch
Kikkoman soya sauce	5-7 ml
Egg	1 piece
Flour	50 gm
Oil	To deep fry
Mayonnaise sauce	1 tsp
Julienne cut cabbage	To garnish

METHOD:

1. Cut the chicken in medium dice, add chopped ginger garlic, soya sauce, dashi and beaten egg.

2. Marinate and leave it for 5-8 minutes.

3. Add flour to it and mix properly.

4. Heat oil in a wok and deep fry the chicken into light brown color.

5. Serve on a half plate garnishing with julienne cut cabbage and on top put mayonnaise sauce.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

CINNAMON ROLL

noreply@blogger.com (Nick) — Wed, 21 Nov 2012 03:10:00 +0000

To make cinnamon roll you will need the following ingredients with the exact quantity.

INGREDIENTS	QUANTITY
Croissant dough	300 gm
Grain sugar	100 gm
Raisin	75 gm
Cinnamon powder	5 gm

METHOD:

1. Roll the croissant flat shape and sprinkle sugar, cinnamon powder and raisin evenly.

2. Roll the dough from one end to other like Swiss roll.

3. Cut the roll with knife and make round shape.

4. Leave the roll to rise for about 10 minutes and polish with beaten egg and bake at 200⁰C for about 30 minutes on pre-heated oven.

Bologanese Sauce

noreply@blogger.com (Nick) — Thu, 15 Nov 2012 16:52:00 +0000

To prepare only one cup bologanese sauce you will need the following ingredients at following quantity (Note: for larger quantity you may increase the ingredients at equal ratio respectively as per the requirement.)

Ingredients	Quantity
Oil	1 ½ tsp.
Mince garlic	½ tsp.
Chop onion	2 tbsp.
Mince beaf	100 gm.
Red wine	1 ½ tbsp.
Bay leaf	1 leaf
Nutmeg	Pinch
Mince blanched carrot	2 tbsp.
Celery chop	2 tsp.
Thyme	Pinch
Salt + pepper	To taste
Tomato sauce	1 cup
Stock	½ cup

Method :

Fry the garlic and onion until aroma emanates and onion is soft, add meat, stir fry for until it is dry.
Add wine, cook until wine evaporates.
. Add all the remaining ingredients except thyme, simmer for 15 minutes.
Add thyme, simmer for another 5 minutes.
Sauce is ready.

CROISSANT

noreply@blogger.com (Nick) — Wed, 10 Oct 2012 05:49:00 +0000

Croissant is one of most favorite bakery item for lunch time or breakfast with milk/tea/ coffee. If you don’t know how to prepare croissant, then don’t worry I am here to help you with recipe and method. Just collect the following items

INGREDIENTS	QUANTITY
Refined flour	1kg
Grain sugar	100gm
Egg	5pcs
Salt	20gm
Yeast	20gm
Bolter	100gm
Water and milk	500ml
Croissant margarine butter	500gm

METHOD:

1. Put yeast and sugar in the stainless steel bowl with warm water and sprinkle some flour into it and keep aside.

2. Make a well in the flour and put butter, salt, eggs and knead to make dough with water and milk.

3. Make a square flat shape and spread croissant margarine butter to half of the shape.

4. Fold it and roll it for 3 times.

5. Roll the dough flat square shape and cut into triangle shape and make a crab shape.

6. Leave the shape in baking tray until double in size.

7. Polish the crab shape with beaten egg and baked at pre-heated oven at 200⁰C for about 30 minutes.

8. Grease the baking tray with oil or butter before putting it in the oven.

URULAI ROAST

noreply@blogger.com (Nick) — Mon, 16 Jul 2012 04:47:00 +0000

Potato is a forever food/vegetable. It can be used in almost all types of food recipes. I hope there is nobody else who don’t like potato. Today I am going to tell you about the most popular potato oriented Indian food recipe & i.e. URULAI ROAST. This food recipe is a main course item and really does have awesome mouth watering taste. The ingredients and quantity given below is for 4-5 portions.

INGREDIENTS	QUANTITY
Sesame oil	50ml
Chop onion	4 medium
Chop tomato	4 medium
Ginger garlic paste	2tsp
Curry leaf	5-6 pieces
Slice green chilli	3pcs
Garam masala powder	1tsp
Red chilli powder	2tsp
Turmeric powder	½ tsp
Coriander powder	4tsp
Boiled medium potato	15-20 pcs
Water	100ml

METHOD:

1. Heat oil in a wok.

2. Add chopped onion and fry until light brown.

3. Add chopped tomato, ginger garlic paste and fry for 2-3 minutes.

4. Add curry leaf and slice green chilli, stir.

5. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

6. Cook until the gravy turns thick.

7. Add boiled potatoes and little water; boil for 6-8 minutes.

8. Serve in full plate topping with chopped green coriander.

JEERA RICE

noreply@blogger.com (Nick) — Sat, 14 Jul 2012 08:24:00 +0000

Jeera rice is an Indian Main course item. Jeera (cumin seed) crackle in ghee and soaked rice along with salt and water is the simple method for this recipe really gives awesome taste. Jeera rice is served in full plate along with curry items or dal. The ingredients and quantity given below is for 4-5 portions.

Ingredients	Quantity
Soaked rice	500 gm.
Ghee	35 gm.
Cumin seed	¼ tsp.
Salt	Pinch
Hot water	1 ½ lt.

Method:

Heat ghee in a thick base vessel, crackle the cumin seed.
Add soaked rice, stir fry until shiny.
Add water and salt, cook until done.
Serve on a full plate with curry or dal item.

AUSTRIAN MOKA (MOCHA) COFFEE

noreply@blogger.com (Nick) — Thu, 12 Jul 2012 08:00:00 +0000

On the demand of my blog viewers I am going to tell about the recipe of Austrian Moka (mocha) coffee. Previously on coffee making topic I have already told about the preparation of chilled espresso, chilled iced cappuccino, Italian mocha coffee, chocolate nutty creamy coffee, maple coffee, cold coffee & Mediterraneancoffee. The recipe of Austrian Moka (mocha) or the preparation of this coffee is most simple among all other. So without much talking I want you to get the following ingredients with quantity. The quantity given below is for one cup, if you want to make more you can increase the quantity in ratio with person. I would like to thanks from inner core of my heart to all, for their comments.

INGREDIENTS	QUANTITY
Espresso	1 part
Chocolate syrup	1 part
Steamed milk	1 part
Milk foam	1 part

METHOD:

1. Prepare espresso in a normal coffee cup i.e. 200ml capacity.

2. Mix chocolate syrup to it and add steamed milk.

3. Then top up with milk foam.

4. Garnish with chocolate powder & then serve.

Enjoy and more coffee recipes are about to come.

SHAJAHANI PULLAO

noreply@blogger.com (Nick) — Sun, 08 Jul 2012 07:05:00 +0000

This is an Indian Main course item. This item is one of the most delicious and easiest recipe to cook. To make your family happy, especially moms can cook this recipe for their children. It is tough task to win someone’s heart easily but this recipe is very easy to cook. The ingredients and quantity given below is for 5 portions.

Ingredients	Quantity	Method: 1. Put all the ingredients for ball together, knead to mix well. 2. Make small ball of 15 gm. deep fry until golden brown. 3. Drain, mix with plain pullao. 4. Serve on a full plate topping with sliver leaf and saffron.
Plain pullao	500 gm.
Meat ball	3 cups
Silver leaf & saffron	for topping
*for meat ball* :
Mince meat	300 gm.
Garlic + ginger paste	1 ¼ tsp.
Finely chop onion	¼ cup
Finely chop coriander	2 tsp.
Finely chop mint	2 tsp.
Finely chop green chilly	1 tsp.
Garam masala powder	¾ tsp.
Green cardamom powder	4 pods
Red chilli powder	½ tsp.
Salt	½ tsp.
Chat masala	¾ tsp.
Roasted gram flour	2 ½ tbsp.
Oil to deep fry

CHOCOLATE PUDDING

noreply@blogger.com (Nick) — Tue, 29 May 2012 09:58:00 +0000

This is a continental dessert item. I love this pudding, after a nice meal there could be nothing more propounding. This food contains high nutrition and your kids will love this item. So here goes the recipe……for 5 portions

INGREDIENTS	QUANTITY
Milk	500 ml
Sugar	50 gm
Cocoa powder	2 tbsp
Grated cooking chocolate	50 gm
Dry fruits & nuts	50 gm
Custard powder	3 tbsp

METHOD:

1. Boil the milk, simmer for 4-5 minutes.

2. Add sugar to milk, get dissolved.

3. Add cocoa, chocolate, dry fruits & nuts, stir for 1 minute.

4. Add custard powder dissolving in 50 ml cold milk, add to boiling milk, stir until it gains required thickness.

5. Allow to cool, chill in fridge.

6. Serve in a dessert bowl.

SHAHI CHICKEN KORMA

noreply@blogger.com (Nick) — Mon, 28 May 2012 04:32:00 +0000

Chicken cooked in white gravy using various whitey ingredients make shahi (Royal) chicken korma really a special dish. It is an Indian food recipe and served as curry/side dish. This food recipe is originated from Royal family. Let me know you the ingredients and quantity required to make shahi chicken korma for 5 portions.

INGREDIENTS	QUANTITY
FOR GRAVY:
Butter (uncolored)	80gm
Whole garam masala (spices)	10gm
Ginger Garlic paste	2 tsp
Boil onion paste	1 ½ cup
Cashew nut paste	¼ cup
Poppy seed paste	¼ cup
Almond paste	¼ cup
Melon seed paste	¼ cup
Milk	2 cups
Hot water	1 ½ cup
Salt	To taste
Cream	½ cup
For chicken:
Bone/fat/skin less medium dice chicken	600gm
Whole garam masala (cardamom, cinnamon, bay leaf, clove, ani seed, mace, pepper)	10 gm
Salt	¼ tsp
Water	As needed
For topping:
Silver leaf
saffron

METHOD:

1. Fry the whole garam masala in butter until aroma emanates, remove it from butter.

2. Add ginger garlic paste, stir, and fry until fragrant.

3. Add all the paste and milk (boiled) cook for 10 to 15 minutes in medium fire.

4. Add salt and water, bring to boil, gravy is ready.

5. Boil or pressure cook the chicken mixing all the ingredients for chicken together until done.

6. Remove the garam masala; add chicken to the gravy, and cook covered for 5 minutes.

7. Add cream, stir, and serve in a curry boat toping with silver leaf and saffron.

CARROT PUDDING

noreply@blogger.com (Nick) — Sun, 29 Jan 2012 09:24:00 +0000

It is a Continental Dessert item. The ingredients and quantity given below is for 5 portions.

Ingredients	Quantity
Butter		30 ml.
Dry nuts		40 gm.
Dry fruits
Grated carrot		300 gm.
Milk		500 ml.
Sugar		50 gm.
Custard powder		3 tbsp.

Method:

Fry the dry nuts & fruits in butter until raisin are inflated.
Add carrot, stir fry until dry (4-5 min)
Add 450 ml. milk bring to boil, simmer for 3-4 min.
Add custard dissolving in 50 ml. cold milk, stir until it gains required thickness.
Serve warm or chilled in dessert bowl.

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NARGISHI KOFTA CURRY

noreply@blogger.com (Nick) — Sat, 14 Jan 2012 11:28:00 +0000

This is an Indian Curry item. Hardboiled egg wrapped by meat ball and deep fried in oil, served in a curry boat dipping in yellow gravy; giving look, like eyes. The ingredients and quantity given below is for 5-portions.

Ingredients	Quantity	Method: 1. Remove the cover of egg, apply besan. 2. Divide the meat mixture into 5 equal parts. 3. Flatten on palm, wrap the egg evenly, deep fry until golden brown, drain. 4. Cut the egg into two equal part lengthwise. 5. Put the gravy in a curry boat, put the egg in the gravy letting the both yolk face upward. Serve with Rice or Roti.
Hard boiled egg	5 nos.
Chicken for meat ball	300 gm.
Oil to deep fry
for gravy :
Gravy for chicken curry	600 ml.

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Rajma Masala

noreply@blogger.com (Nick) — Fri, 06 Jan 2012 09:06:00 +0000

This is an Indian Side Dish. The ingredients and quantity required to make Rajma Masala for 5-6 portions is given below with easy recipe.

Ingredients	Quantity
Soaked boiled kidney bean	3 ½ cups
*for gravy :*
Oil	100 ml.
Whole garam masala	15 gm.
Chop onion	2 cups
Garlic + ginger paste	2 tsp.
Cumin powder	½ tsp.
Coriander powder	½ tsp.
Red chilli powder	1 tsp.
Tomato puree	2 cups
Cashewnuts powder	1 ½ cups
Melon seed powder	¾ tsp.
Garam masala powder	¾ tsp.
Chat masala	¾ tsp.
Salt	To taste
Hot water	3 ½ cups
Fresh cream	½ cup

Method:

Fry the whole garam masala in oil until aroma emanates, remove the bigger pieces of masala from oil
Add onion, fry until light brown, and add cumin powder, coriander powder and garlic + ginger paste, fry for 3-4 minutes in low fire.
Add Red chilly (Kashmiri mirch) and tomato puree, simmer for 20 minutes adding 1½ cup water.
Add Cashew nut, melon seed paste and remaining water, cook for another 4-5 minutes, add garam masala, Rajma (kidney beans) and salt, cook covered for 3-4 minutes.
Add chat masala and cream, stir to mix.
Serve in a curry boat or service wok with rice and bread item.

Tuna Fish Salad

noreply@blogger.com (Nick) — Thu, 29 Dec 2011 06:16:00 +0000

This is Fish Base salad, a continental food recipe. Salad can be served in different ways like it can be served as main course or appetizer. The main thing we should be careful about salad preparation is dressing, base and garnishing. If you want to know more about salad u can learn just by clicking here SALAD PREPARATION. In this recipe we use tuna fish flakes. For the dressing of this salad we use mayonnaise sauce and whipped cream. Now I am going to tell how to prepare this recipe for 4-5 portions with the required ingredients and quantity.

Ingredients	Quantity	Method: Mix the fish, lemon juice, green pepper & onion together. In a separate bowl put potato, apple, mayonnaise & cream, stir to mix well. Take salad bowl, lay lettuce put the potato + apple mixture over the lettuce lengthwise. Cover with tuna fish. Put the cabbage on one side of salad & carrot on another. Serve garnishing with carved boiled egg or anything appropriate.
Tuna fish flake	150 gm.
Lemon juice	1 ½ tsp.
Green pepper crushed	6 – 7 corns
Finely chopped onion	2 tsp.
Macedoine boiled potato	200 gm.
Macedoine apple	200 gm.
Julienne cabbage	100 gm.
Julienne carrot	100 gm.
for dressing :
Mayonnaise sauce	1 ½ tbsp.
Whipped cream	2 ½ tbsp.
for base :
Lettuce leaf	5 – 6 leaves
for garnishing :
Boiled egg or anything appropriate

salad preparation

noreply@blogger.com (Nick) — Thu, 29 Dec 2011 06:15:00 +0000

Salad Preparation

Way of serving salad -

§ Garnishing - 50 to 100 gm. per portion

§ Appetizer - 150 to 200 gm. per portion

§ Accompaniment - 50 to 100 gm. per portion

§ Main course - 350 to 450 gm. per portion

§ Dessert - 75 to 150 gm. per portion

Types of salad -

Simple salad :-

Salad made from only one kind of ingredients e.g. tomato salad, lettuce salad, cabbage salad

Compound salad :-

Salad made from more then one kind of ingredients.

Types of compound salad :-

Vegetables base salad – Green salad

Fruit base salad – Russian salad

Cereals base salad – Sprout bean salad

Meat base salad – Caribbean salad

Fish base salad – Cesar salad

Diary product base salad – Greek salad

Parts of Salad -

Base – Lettuce, Cabbage, Fruits cover
Body – Vegetables, Meat, Fruits, Fish, Beans, Diary products
Dressing – Vinaigrette, Mayonnaise base
Garnishing – Boil egg, Vegetables, Fruits, Nuts etc.

Shambar

noreply@blogger.com (Nick) — Wed, 28 Dec 2011 14:54:00 +0000

This is an Indian accompaniment just like for dosa, idli. The ingredients and quantity required to prepare Shambar for 5-6 portions is given below

Ingredients	Quantity
Small dice bottle guard boiled	700 gm.
Small dice carrot boiled
Small dice potato boiled
Small dice brinjal boiled
Small dice drumstick boiled
Small dice lady's finger sauté
Boiled & mashed red lentil	50 gm.
Sesame oil	60 ml.
Fenugreek seed	½ tsp.
Dry red chilly	4 pcs.
Green chilly chop	3 pcs.
Asafoetida	¼ tsp.
Mustard seed	1 tsp.
Curry leaf	6-7 leaves
Chop onion	1 cup
Garlic + ginger paste	2 tsp.
Cumin powder	1 tsp.
Coriander powder	1 tsp.
Red chili powder	½ tsp.
Turmeric powder	½ tsp.
Tamarind pulp	¼ cup
Hot water	4 cups
Garam masala	¾ tsp.
Salt	To taste

Method:

Crackle the fenugreek seed, red chilli, green chilli, asafoetida, and mustard seed and curry leaf in order.
Add onion fry until light brown add garlic + ginger, cumin and coriander powder, fry for 2-3 minutes in low heat.
Add red chilli powder, stir for few seconds, add turmeric powder, and just stir.
Add tamarind pulp and 1 cup water, bring to boil.
Add all the vegetable and lentil cook covered for 10 minutes.
Add the remaining water, cook for another 10 minutes covering with a lid, add garam masala cook for 3-4 minutes.
Add salt stir, cook for 1 min.
Serve on a non-metallic bowl topping with coriander leaf with dosa or idli.

PISTACHIO ICE CREAM

noreply@blogger.com (Nick) — Fri, 23 Dec 2011 15:12:00 +0000

It is a Continental Dessert item. The ingredients and the quantity given below is for 4 portion

Ingredients	Quantity
Milk	450 ml.
Double cream	300 ml.
Icing sugar	175 gm.
Egg (beaten)	2 eggs
Vanilla essence	1 tbsp.
Pistachio	25gm

Method:

Mix the eggs, milk and sugar in a medium-sized bowl and cook for 7 minutes, until lightly thickened, stirring every 2 minutes. Allow to cool, add the vanilla essence and cream pour into freezing tray and freeze until almost solid. Remove, allow to stand for 15-30 minutes, then whisk until smooth. Return to the freezer and freeze until firm but stir 25 gm. finely chopped pistachio nuts and a little green food coloring into the ice cream before the second freezing.

Place in the refrigerator for about ½ - 1 hour to soften slightly before serving. Serve scooped in a dessert bowl.

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Veg. Cutlet

noreply@blogger.com (Nick) — Sun, 18 Dec 2011 09:05:00 +0000

This food simply signifies that it is totally veg. by its outer look; leaf like. Different vegetables blanched and mixed with different spices and sauces and deep fried in oil gives very awesome taste for snacks. The ingredients and quantity required to cook this food for 1 portion is below

Ingredients	Quantity
Roughly chopped veg. (carrot, beans, cabbage, cauliflower)	150 gm.
Grated potato	40 gm.
Finely julienne onion	30 gm.
Garlic	½ tsp
Ginger	½ tsp.
Beaten egg (optional)	¼ piece
Worcester sauce	1 tsp.
Rosemary	Pinch
Basil	Pinch
Chop celery	1 tsp.
Refined flour	2 ½ tsp.
Salt & pepper	Pinch
Bread crumb for dusting	4 tbsp.
Oil to deep fry

Accompaniment:

Tomato ketchup

Chili Sauce

Method:

Blanch the carrot, beans, cabbage, and cauliflower drain.
Refresh, drain, and squeeze out the excess water.
Put all the above ingredients together in a bowl knead to mix well.
Divide the mixture into two; flatten to a leaf like shape.
Apply bread crumb, deep fry until golden brown, drain.
Serve on a half plate with accompaniment.

BIRTHDAY CAKE (VANILLA FLAVORED)

noreply@blogger.com (Nick) — Fri, 09 Dec 2011 07:12:00 +0000

For the symbol of joy and happiness we preferred sweets to express widely and openly. Some people like some sorts of sweets; I mean to say there are lots of choices but the particular form of dessert that everybody likes in every occasion is cake; especially Birthday Cake. We have to worry where to order the cake that we like and have to pay more. But the time has come to tell/teach you all, how to make a Birthday Cake. This time let’s try for vanilla flavored. There are some steps so let’s begin with how to make the base of cake i.e. White sponge. For that you will need the following quantity with ingredients

STEP 1:

INGREDIENTS	QUANTITY
Egg yolk	5pieces
Sugar	75gm
Water	50ml

Method-: Whisk the egg, sugar and water in a bowl until thickened.

STEP 2:

Egg	5 pieces (albumen only)
Sugar	75gm

Method: - Whisk the white part in a bowl until it rises and add the sugar, whisk again until the sugar gets dissolved.

STEP 3:

Refined flour	200gm
Baking powder	½ tsp

Method:-

1. Mix step 1 & step 2 mixtures, then add flour and baking powder and mix it lightly.

2. Put the butter paper in a baking tray and pour the mixture over it and bake in a pre-heated oven at 200⁰C for 30 minutes.

That is how we make the white sponge for cake.

For Butter Cream:-

Butter	1kg
Icing sugar	400gm

Method: - whisk the butter and sugar continuously for about 20 minutes.

For Sugar Syrup:-

Sugar	100gm
Water	200ml
Vanilla essence	1 cap

Now after preparing all the above, here are some more steps for vanilla cake

1. Cut the white sponge into 3 layers.

2. Put one layer on the cake board and sprinkle the sugar syrup.

3. Spread the butter cream over the layer; put another layer of sponge over that.

4. Continue repeating the process until 3 layers.

5. After the spread the cream all over the cake.

6. Melt the butter cream and pour over the top.

7. Piping of your choice/ decorated using different food color .

“CHOCOLATE CAKE”

CHICKEN ROAST/ROAST CHICKEN

noreply@blogger.com (Nick) — Tue, 06 Dec 2011 04:29:00 +0000

Everyone is eager to know how to cook chicken roast/roast chicken because it’s everyone favorite. Roast chicken is a continental main course item. Preparation of roast chicken is as simple recipe as it is delicious to eat. If you also want to learn and cook by yourself then be prepared because I am going to teach. So to prepare for 4 portions, you will need to have the following ingredients and quantity.

INGREDIENTS	QUANTITY
Whole chicken	1kg
Ginger + garlic paste	30gm
Garam masala powder	2tbsp
Red chilli powder	1tbsp
Turmeric powder	½ tbsp
Black pepper	½ tbsp
Cinnamon powder	15gm
Lemon juice	20ml
Oil	To deep fry
Salt	To taste
Boiled and sauté vegetables	For garnish

METHOD:

1. Wash and dry the skinless chicken.

2. Mix all the spices to make a paste.

3. Make a cut mark on the body of the chicken.

4. Rub spices paste on the chicken body and leave it for 30 minutes.

5. Heat the oil in a wok and deep fry the marinated chicken until light brown.

6. Keep the fried chicken on a tray and put it in an oven at 225⁰C for 20 minutes.

7. Remove from oven and serve with boiled and sauté vegetables and lemon pieces.