delightoftounge

Zebra Cake

noreply@blogger.com (Mon Cibus) — Thu, 31 May 2018 18:13:00 +0530

Everybody like vanilla cake and chocolate cake, but mix together is this zebra cake. Yesterday was one of my friend’s birthday and thinking of what to bake, suddenly this cake came to mind so tried this.

This cake is so moist just you will finish all the cake at the time, no remaining for tomorrow. This cake taste good as it is if you want you can add chocolate glaze. Anyhow you are going to have it is your choice how you want to enjoy this cake.

Ingredients:-

Eggs - 4 Nos.
Sugar - 1 cup (200g)
Butter - 1 cup (200 g), at room temperature
Milk - 1 cup (240 ml)
Vanilla extract - 1 tsp
Flour - 3 cups (375g)
Baking powder - 2 tsp (10 g)
Salt - 1/4 tsp

For the chocolate batter:-

Cocoa powder - 3 tbsp (25g)
Milk - 1/4 cup (50ml)
Sugar - 1 tbsp (15g)

Procedure:-

Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).
Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside
In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar
Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
Remove half of the batter and mix them with the chocolate mixture
Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
Serve as it is or top with chocolate glaze.

Notes:-

Round cake pan is the best, so that you can get the swirl shape.
Parchment paper is compulsory so that it won’t stick down or if you are using springform pan it will leak from down.
For the exact zebra or swirl pattern add equal portion of batters i.e. if one spoon each continue the same pattern till the end.
Cool the cake before removing from the cake pan.

Aloo Laajawab

noreply@blogger.com (Mon Cibus) — Fri, 30 Jan 2015 13:20:00 +0530

It is an North Indian side dish. It is rich side dish.This dish has a most appreciated ingredients Shahjeera or caraway seeds that import a wonderful flavor to the gravy. To thicken this gravy we add a special ingredients i.e. cashew-nuts paste, this make the taste better.

Potato – 2 cups (cubes, unpeeled)
Onion – ½ cup (chopped)
Ghee or oil – deep frying + 5 tbsp
Cashew-nuts – 4 tbsp + 1 tsp (chopped)
Garlic pods – 5
Ginger – 1 inch
Caraway seeds or Shahjeera – 1 tsp
Turmeric powder – ¼ tsp
Kitchen king masala – 1 tsp
Chilli powder – 1 tsp
Curd – 3 tbsp
Milk – ½ cup
Coriander leaves – 2 tbsp (chopped)

Make a fine paste of 4 tbsp cashew-nuts, garlic and ginger with 2 tbsp of water. Keep aside.
Heat oil in a pan and deep fry the potatoes till golden brown. Drain a tissue paper and keep aside.
In the same oil, fry 1 tsp cashew-nuts till golden brown. Drain on a tissue paper and keep aside.
Heat the ghee in a kadai and add the caraway seeds.
When it starts to crackle, add turmeric powder, kitchen king masala and chilli powder and sauté for a second.
Now add the onion, let it be brown.
Add cashew-nut paste and sauté’ for 2 minutes.
Add the curd, milk and ½ cup water and allow it to boil.
Add the potatoes and simmer for 3 minutes.
Serve hot garnished with fried cashew-nuts and chopped coriander with rice, chapati, naan, kulcha .......

Multigrain idly or dosa batter

noreply@blogger.com (Mon Cibus) — Wed, 21 Jan 2015 15:24:00 +0530

Now a day’s everyone has become health conscious. All are eating healthy food, doing exercise to keep their body fit and smart. I am not talking only others but also including me. This credit goes fully to my husband, he only told me to do. I have reduced around 5-6 kg of my weight. So I thought of posting something interesting which I had discovered by myself and also following in my house.

Actually children don’t like to eat this kind of food. They know that if they are eating idly or dosa it should be white, but in this case it will be reddish in colour because of ragi. At first they made their faces but after tasting this they liked it.

Ingredients:

· Idly rice – 4 cup

· Urad dal – 1 cup

· Ragi or Finger millet grains – 1 cup

· Bajra or Pearl millet – 1 cup

· Jawar or sorghum – 1 cup

· Poha or Flattened rice – 1up

· Oats – 1 cup

· Methi or Fenugreek seeds – ¼ tsp

· Salt – as required

Procedure:

1. Soak Ragi or Finger millet grains, Bajra or Pearl millet and Jawar or sorghum for about 5 to 6 hours.

2. Now soak idly rice and methi for 2 hours.

3. Soak urad dal for an hour.

4. In another vessel soak poha and oats for ½ hours. If you are feeling board you can soak these last items all together.

5. In the grinder first grind the millets and the pohas. It will take some time scrape the sides often.

6. When it is grind nicely take it out in a vessel and now add the urad dal .

7. Let the batter be smooth. Now take it out in the same vessel in which the millet paste is there.

8. Now put the rice to grind. When it becomes a fine paste, take this also in the same vessel.

9. Now add the salt as required and mix well. Check the consistency and keep it over night to be fermented.

10. Next day it will be ready to make idly or dosa.

Note:

The consistency should be runny but not too much. When u r holding it up it should flow like a silk.
You can soak all together except the millets because it will take lots of time.

Juan’s Rainbow Cake

noreply@blogger.com (Mon Cibus) — Wed, 21 Jan 2015 10:44:00 +0530

There is a story behind this cake, actually there are two stories one about how the cake got

this name and another making of this cake. First how it got the name, this story is about Juan, a French lady who is waiting for her lover to return from 2^nd world war were he was fighting far from her house.

While she was waiting, she made a strawberry cake for him in the first day but he did not return. On the second day she made pistachio cake only do get disappointment. On the third day she picked some orange from her garden and made orange cake, but he didn’t come. But the next morning he came with a surprise gift of chocolate to her. She layered the cake in order wise of the days by putting cream in between and layered them beautifully and melted the chocolate what he brought for her and mixed with cream and poured over it and served him with love.

There is no proof for this story.

It took whole day for me to prepare this cake.

The first layer i.e. strawberry, I didn’t get strawberry so I tried this cake with pineapple, we need:

Strawberry Cake

· Strawberries/Pineapple – 200gms (chopped)

· Water – 1/3 cup

· Maida/All purpose flour – 1 cup

· Baking soda – ¼ tsp

· Baking powder – 1tsp

· Sugar – ½ cup + 2tbsp

· Egg – 2

· Butter – 100 gm

· Strawberries/Pineapple essence – 1tsp

· Red / yellow colour – ¼ tsp

1. Preheat the oven at 180 degree C.

2. Grease the cake tin with butter and dust it with maida and keep aside.

3. Add Strawberries/Pineapple with 2tbsp sugar and little water in a wok. Cook till it is soft. Let the pure’ cool.

4. In a bowl take the flour, baking powder and baking soda.

5. In another vessel blend the butter with sugar till creamy with the help of blender or with a spoon.

6. Now add little flour mixture and the egg. Mix it well. And again repeat the process till all the flour is mixed well.

7. Now add the pure’. Add essence and colour and mix all together.

8. Pour this batter into the greased pan bake this for 35-40 min. Or till the skewer comes out clean.

9. Transfer to wire rack till completely cool.

Now the pistachio cake:

· Pistachio – 1 cup

· Milk – ½ cup

· Maida/All purpose flour – 1 cup

· Baking soda – ¼ tsp

· Baking powder – 1tsp

· Sugar – ½ cup

· Egg – 2

· Butter – 100 gm

· Pistachio essence – 1tsp

· Green food colour – ¼ tsp

1. While the first cake is in the oven we can prepare this cake, so no need to preheat.

2. Soak the Pistachio in milk for 2 hours or if there is less time so you boil it in the milk for 5 mints. Let it cool; grind it to a fine paste with the milk.

3. Grease the cake tin with butter and dust it with maida and keep aside.

4. In a bowl take the flour, baking powder and baking soda.

5. In another vessel blend the butter with sugar till creamy with the help of blender or with a spoon.

6. Now add little flour mixture and the egg. Mix it well. And again repeat the process till all the flour is mixed well.

7. Add the grind paste to the batter. Add essence and colour and mix all together.

8. Pour this batter into the greased pan bake this for 35-40 min. Or till the skewer comes out clean.

9. Transfer to wire rack till completely cool.

Last but not the least layer of cake i.e. Orange cake:

· Orange juice or orange – ½ cup (see note)

· Orange rind – ½ - 1 tsp

· Maida/All purpose flour – 1 cup

· Baking soda – ¼ tsp

· Baking powder – 1tsp

· Sugar – ½ cup

· Egg – 2

· Butter – 100 gm

· Orange essence – 1tsp

· Orange food colour – ¼ tsp

1. While the second cake is in the oven we can prepare this cake, so no need to preheat.

2. Grease the cake tin with butter and dust it with maida and keep aside.

3. In a bowl take the flour, baking powder and baking soda.

4. In another vessel blend the butter with sugar till creamy with the help of blender or with a spoon.

5. Now add little flour mixture and the egg. Mix it well. And again repeat the process till all the flour is mixed well.

6. Add the orange juice, rind, essence and the colour to the batter and mix all together.

7. Pour this batter into the greased pan bake this for 35-40 min. Or till the skewer comes out clean.

8. Transfer to wire rack till completely cool.

For layering and topping:

· Dark or light chocolate – 250 gm

· Whipped cream – 250 gm

· Icing sugar – 3-4 tbsp

· Strawberries/Pineapple essence – few drops

· Pistachio essence – few drops

· Orange essence – few drops

· Orange rind – 2 pinch

· Light cream ¼ cup

· Butter – 1 tsp

· Sugar – 1tsp

· Warm water – ½ cup

1. Grate the chocolate.

2. Heat the light cream till is starts to bubble. Now add the chocolate and butter. Switch off the gas.

3. Stir till the chocolate completely melts and form smooth cream like a silk

4. In a small bowl add sugar and water. Dissolve it and keep aside

5. Take a deep bowl, whip the cream nicely till it forms stiff peaks

6. Add the sugar and once more beat it.

7. Take three bowls and take 3tbsp of this whipped cream and add 3 different essences.

8. In orange essence add the rind also. Mix it well.

9. Prick all the cake and pour the sugar water over it.

10. Now take the first layer i.e. Strawberries/Pineapple cake. Top it with Strawberries/Pineapple cream.

11. On the top of the cream place the Pistachio cake. Top it again with the Pistachio cream.

12. On the top of the cream place the orange cake. Top it again with the orange cream.

13. Dip the spatula in the hot water and smooth en it properly. And apply the cream in the side of the cakes so that no layer can be seen from the sides.

14. Pour the chocolate mixture over the cake and decorate it with chocolate piece.

15. Now keep this in the fridge for at least 1 hour to set.

16. After that remove from the fridge and serve it. Ready to eat.

NOTE:

o 12 whole orange = ½ cup juice

o Grating the chocolate helps in melting fast and without any lump.

o Add butter in the cream for glaze look.

o It is optional to add the different essence in the whipped cream.

o Keeping in the fridge is compulsory, to set.

o Before layering be sure that the cakes to be at room temperature.

Sholez zard

noreply@blogger.com (Mon Cibus) — Mon, 25 Mar 2013 17:20:00 +0530

Sholeh zard is a veg rice pudding. It is commonly served during important days. It is literally means loose yellow. It tastes yummy.

Basmati rice – 400gms
Water – 1 litter hot water
Unsalted butter – 100gms
Sugar – 500gms
Almonds – 100gms, slivered
Saffron threads – 3tsp, ground, dissolved in 4 tbsp water
Rose water – 80ml
Cinnamon – 2tsp,to dust
Unsalted pistachios – 2 handfuls, crushed

Wash the rice in cold water till the milky water begins to run clear, and soak for at least 1 hour or minimum 24 hrs. Thereafter, place the rice in a large, heavy bottomed pan with water and bring to a boil. Cover with lid and turn heat to low. Allow rice to cook for 30 minutes. The grain should appear short and broken.
Add butter, sugar, almonds and the saffron water to the rice. Stir gently over a low flame.
When all the ingredients are incorporate, replace the lid and allow cooking for 20-25 min. when ready, taking off the burner, adding rose water stir gently.
Refrigerate for at least 5 hours or overnight. Serve cold or at room temperature with a dusting of cinnamon or mix well. Add crushed pistachios.

Rice

noreply@blogger.com (Mon Cibus) — Wed, 27 Feb 2013 22:04:00 +0530

Rice – 1cup

Water- 3 cup

Rinse the rice nicely.
Soak the rice for ½ hr.

Cooking in pressure cooker

In the cooker add the water and rice, close the lid.
Once the steam comes out of the vent, place the weight on the top of the vent.
When the cooker whistles thrice, switch off the stove.
Wait till the steam release.
Remove the weight and open the cooker lid and ready to serve.

Cooking directly in the pot

Take a pot and boil the water.
Now add the rice and close the lid half.
When all the water is absorbed by the rice, switch off the stove and close it fully and leave it for 10 mints.
Now it is ready to serve.

Cooking in electric cooker

Put the washed rice in to the rice cooker and pour water.
For every 1 cup of rice add 2 cups of water.
Now plug in the rice cooker and switch on the light.
When the light is switched to down button, now switch off the rice cooker.
Now it is ready to serve.

Strawberry Cake

noreply@blogger.com (Mon Cibus) — Wed, 27 Feb 2013 13:09:00 +0530

Strawberry – 250gms (chopped)

Butter – 100gms

Maida – 100gms

Egg – 3 No.

Baking powder – 1tsp

Sugar – 100gms + 3tbsp (powder)

Milk – 3tsp

Water - ¼ cup

Vanilla Essence – 1 tsp

First we have to make strawberry purée, for that we have to take a wok add the chopped strawberry and sugar. Let it boil for a minute and add the water till the strawberry become soft and mashed nicely. Now keep it side, let it cool.
Sieve maida and baking powder, twice or thrice. Keep a side.
Greece the baking tray and apply maida over it and remove the excess maida from the tray. Keep a side. In a big vessel take butter and wipe it nicely. Now add sugar little by little 3 times. Keep some sugar.
Now add maida to the above batter.
In between switch on the oven so that it will be pre-heated.
Separate egg white and the yolk, in another vessel put the egg white and beat it nicely, when it become fluffy add the remaining sugar to that. If you hold the vessel upside down also the egg white should not fall down.
Add the egg yolk to the butter batter.
Now do cut and fold method and put the egg white in the butter batter.
Now add the essence and the strawberry purée in the batter. And pour this in the baking try and keep it in oven 250 degree for 30 min.
Check it by putting a knife in to the cake if the knife is clear, then it s done other wise keep for some more time.

Chicken Biryani

noreply@blogger.com (Mon Cibus) — Fri, 25 Jan 2013 18:50:00 +0530

Chicken Leg – 1 kg

Rice – 1 kg

Onion – 350gms (Julian)

Tomato – 350gms (Julian)

Ginger paste – 4tsp

Garlic paste – 4 tsp

Coriander powder – 3tsp

Chilly powder – 2 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Garam masala – 1tsp

Curd – 1 cup

Cinnamon - 2 pieces

Cloves - 2 pieces

Bay leaves - 2 pieces

Cardamom - 2 pieces

Green chilly - 4 no

Coriander leaves - ½ cup

Mint leaves - ½ cup

Lemon – 1

Ghee – 100gm

Oil – 100gm

Water – 5 ½ tumbler

Salt – to taste

Wash the rice and soak for ½ hrs. Then fry it in a tsp of ghee.
Marinate the chicken with curd, 2tsp ginger and garlic each and Salt. Keep in the fridge for ½ hr minimum or you can keep it over night in the fridge.
Grind mint leaves and coriander leaves. Keep aside
Now take a cooker and heat the ghee and oil together. Add cinnamon, clove, Bay leaves and cardamom.
Add onion; cook it till the onion changes the color to pink.
Now add ginger-garlic paste & the green paste which we kept aside after grinding and cook till the raw smell goes.
Put the tomato, cook till it mashes and add the marinated chicken with all the dry powder.
When chicken is half cooked add the fried rice.
Put the water and lemon juice and let it boil for a minute. Cover the cooker with the lid and leave till 3 whistle come and switch off.
Now it is ready to serve with raitha.

Note: If you are using basmati rice reduce the water.

Crispy Chicken

noreply@blogger.com (Mon Cibus) — Fri, 25 Jan 2013 16:00:00 +0530

Chicken Leg – 6 no.

Milk – 200gm

Vinegar – 3 tsp

Salt – to taste

Pepper powder – 4tsp

Cumin powder – 1tsp

Ginger paste – ½ tsp

Garlic paste – ½ tsp

Maida – 4 tbsp

Semolina – 1 tbsp

Oil – deep fry

1. Take the chicken and clean it nicely.

2. In a deep bowl add milk, vinegar, salt, pepper(2tsp), cumin powder, ginger paste, garlic paste, salt, chicken and marinate it in the fridge for at least 1-2 hrs or you can keep it for over night also.

3. Keep the kadai on the gas and heat the oil.

4. In a clean plate add maida, semolina, salt, pepper powder (2tsp), and mix well.

5. Now take the chicken and roll in the maida mixer well.

6. Deep fry it in medium heat.

7. When become golden brown its ready to serve with Biryani, roti, naan etc.

Strawberry chocochip cake

noreply@blogger.com (Mon Cibus) — Fri, 16 Mar 2012 12:48:00 +0530

Maida - 250gm
Butter - 250gm
Sugar - 250gm(powder)
Egg – 4
Choco chips – 50gm
Fresh strawberry – 100gm
Sugar – 3 tsp
Salt - a pinch
Baking powder - 1tsp
Vanilla essence - 1tsp

1. Sieve maida and baking powder, twice or thrice. Keep a side.

2. Chop the strawberry roughly.

3. Now take a pan and put the strawberry and 3 tsp sugar, heat it till all the juice come out if the berry and mash it nicely and keep aside.

4. Greece the baking tray and apply maida over it and remove the excess maida from the tray. Keep a side.

5. Take all the dry fruits in a small vessel and to that add 2tsp of maida and mix it and keep it a side.

6. In a big vessel take butter and wipe it nicely. Now add sugar little by little 3 times. Keep some sugar.

7. Now add maida to the above batter.

8. Add the strawberry mixture and mix it nicely.

9. In between switch on the oven so that it will be pre-heated.

10. Separate egg white and the yolk, in another vessel put the egg white and beat it nicely, when it become fluffy add the remaining sugar to that. If you hold the vessel upside down also the egg white should not fall down.

11. Add the egg yolk to the butter batter.

12. Now do cut and fold method and put the egg white in the butter batter.

13. Now add the essence in the batter. And pour this in the baking try and keep it in oven 250 degree for 20 min.

14. Check it by putting a knife in to the cake if the knife is clear, then it is done other wise keep for some more time.

Sakkari pongal/Sweet pongal

noreply@blogger.com (Mon Cibus) — Sat, 14 Jan 2012 16:25:00 +0530

Raw rice – 1 cup
Moong dal – ½ cup
Jaggery – ½ -1 cup
Dry grapes – few
Cashew nuts – few
Cardamom – 3 pods
Sugar – 3 tsp
Ghee – 3 tsp
Milk – 1 cup

Soak the rice and dal for 10 min.
In the pressure cooker add rice and the dal with milk, 4 cup water and ¼ tsp salt. After 4 whistle and keep in sim for 5 min and switch off the stove.
In a mixer add the sugar and cardamom and powder it nicely.
When the steam is released add the jaggery according to your taste and the sugar powder also. Mix it well.
In another kadai add ghee, when it become hot add dry grapes fry it till it puffs up and remove it and then add the cashew nuts, when it starts to become light brown add this to the rice.
Now it is ready to have it with vada.

NOTE:

If you want you can reduce the quaintly of dal.
If you want add eating camphor a pinch.

Eggless Vanilla Sponge Cake

noreply@blogger.com (Mon Cibus) — Fri, 13 Jan 2012 23:01:00 +0530

Maida – 225 gms
Curd – 250 ml
Sugar – 200gms
Baking Soda – ¼ tsp
Baking powder – 1 tsp
Salt – a pinch
Oil – 125 ml
Vanilla essence – 1 tsp

Pre heat the oven @ 200 deg C for 10 min.
Grease the cake tin with butter and dust with maida.
Sieve maida, salt, baking powder and soda. Keep aside
In a bowl mix curd and sugar, till the sugar dissolves.
Add oil to it, beat it well.
Now add the maida mixture and the vanilla essences. Beat well with the wiper nicely.
Now transfer this mixture to the tin and bake for 35-40 min in 180 deg C.

NOTE:

1. Don’t keep the batter for more time otherwise the cake will sit in the centre.

2. Check the cake in the centre by pricking the tooth pick before removing from the oven to check weather it cooked or not.

3. You can adjust the sweet by reducing or by increasing the quantity of sugar.

4. Having this as a base you can make chocolate cake, pineapple cake, orange cake etc.

Tomato onion chutney

noreply@blogger.com (Mon Cibus) — Wed, 11 Jan 2012 12:34:00 +0530

Onion – 3 nos (Roughly chopped)
Tomato – 1 nos (Roughly chopped)
Tamarind – ¼ size of lemon
Garlic – 2
Red chilly - 2
Asafetida – a pinch
Mustard seed – 1 tsp
Urad dal – 1 tsp
Curry leaves
Oil – 1 ½ tsp
Salt – to taste

In a kadai add 1 tsp oil, onion, tomato, tamarind, garlic, red chilly and asafetida. Fry it nicely till the raw smell goes.
In the mixer grind in finely. Transfer to a vessel.
In a kadai add remaining oil; let it heats after that add mustard seeds, urad dal, and the curry leaves. Pour this over the chutney now it is ready to serve.

Idly

noreply@blogger.com (Mon Cibus) — Wed, 11 Jan 2012 11:31:00 +0530

Idly batter – As required
Oil – to grease
Idly vessel or cooker

Take the idly batter.
Grease the idly vessel nicely.
Now pour batter 3/4^th full.
Steam cook idles on medium for 10 min.
Use the back of spoon to remove the idlies.
Ready to serve with Green chutney (or) Mint Coriander chutney, Peanut chutney, Coconut Chutney, sambar etc

Drumstick Sambar

noreply@blogger.com (Mon Cibus) — Wed, 11 Jan 2012 11:27:00 +0530

Toor dal – 1 cup
Drumstick – 1 cup(cut into 2cm long)
Shallot or small onion – 10 -12 no.(full)
Onion – 1sliced
Tomato – 3 chopped
Tamarind – small lemon size
Sambar powder – 2 tsp
Turmeric powder – ¼ tsp
Asafetida – ¼ tsp
Mustard seeds – 1tsp
Urad dal – 1tsp
Fenugreek seed – ¼ tsp
Coriander leaves – as required (chopped)
Curry leaves – 1 string
Salt – to taste
Oil – 2 tbsp

In the pressure cooker add the toor dal, turmeric powder, sliced onion, tomatoes, asafetida a pinch and 2 cups water.
Mean while soak the tamarind in the water.
In a kadai add the oil, when become hot add mustard, urad dal, cumin and fenugreek seeds.
When it starts to crackle add curry leaves, shallot and the drumstick.
When onion become pink add the sambar powder and salt.
After 1 or 2 min add the tomato let it mash nicely.
In mean time the drumstick will also cook nicely if not add some water.
Now add the tamarind water, let it boil for a min. Now add the boiled toor dal, if you want you can mash it lightly.
Let it boil for some time and check the seasoning
Now off the stove and put the coriander leaves over it. Ready to serve.

Tips:

I used shallot here you can also use the regular onion, but the shallot gives more taste.
You can use any vegetable and in any combination but all together 1 cup, but if you are using ladies finger fry it in little oil.
Sambar powder you can make at home. I used Shakti sambar powder

Peanut Chutney

noreply@blogger.com (Mon Cibus) — Tue, 10 Jan 2012 23:02:00 +0530

Peanut – ½ cup
Tamarind – small goose berry size
Garlic pod – 2
Red chilly – 2
Asafetida – a pinch
Salt – to taste
Oil – 1 or 2tsp
Mustard – 1tsp
Urad dal – 1 tsp
Cumin seeds – ½ tsp
Curry leaves – as required

In a kadai heat 1 tsp oil, add the peanuts, red chilly, garlic and tamarind. Fry it well.
After it became cool, grind it with asafetida, salt and little water. Transfer to a vessel.
In a kadai heat the remaining oil for tempering with mustard, urad dal, cumin seeds and curry leaves.
Now pour over the chutney and serve it with idly, dosas, chapatti etc

Dry fish curry or Nethili fish curry

noreply@blogger.com (Mon Cibus) — Thu, 15 Dec 2011 11:36:00 +0530

Nethili fish

This a dry recipe made of dry fish. Actually I thought of making some thing else and resulted in this, new invention. You can have this as a side dish for any thing even for bread, dosa, sambar, rasam, chappati, phulka etc.

Dry fish – 12 -13 pieces (Nethili fish)
Onion – 4 (finely chopped)
Tomato – 2 (finely chopped)
Coconut – 5-6 small pieces
Tamarind – ¼ lemon size
Chilly powder – ½ tsp
Cumin seed – ½ tsp
Turmeric powder – ¼ tsp
Ginger-Garlic paste – 2 tsp
Oil – 3-4 tsp (recommended coconut oil)
Salt – to taste

Soak the fish in water for 10-15 min.
Wash the dry fish nicely with generous amount of water.
In the mixer grind the coconut with tamarind to a nice paste, keep it aside.
Now in a wok add oil, let it heat.
Add cumin seeds, when it starts to crackle add the fish, fry it nicely.
Add onion. When it becomes light brown add ginger-garlic paste.
Now add the chopped tomatoes and all the masalas, let it cook.
When the tomatoes mash well add the ground paste, now taste the seasonings and adjust according to your taste.
When oil oz out, the curry is ready to serve hot with rice as a side dish.

Aloo tikki or Ragda patties

noreply@blogger.com (Mon Cibus) — Tue, 13 Dec 2011 23:29:00 +0530

This is my favorite snack. When I was studying 7^th 8^th at that time I used to eat this daily at that time we don’t know how to cook. But now a day it is very easy to cook at home and as for hygienic reason it is good to make at home only. By the way in Mumbai it is called as ragda patties and in UP it is called as aloo tikki. Ok shall we go for the recipe.

· Potato – 4

· Corn flour – 2tsp

· Salt – to taste

· Oil – to shallow fry

· Ragda – 1cup

· Sweet chutney – ½ cups

· Green chutney – ½ cups

· Onion – finely chopped

· Fine Sev – 1 cup

· Cumin seed powder – to taste

· Chat masala – to taste

· Black salt – to taste

· Red chilli powder – to taste

· Thick curd – to taste

1. For patties, boil the potato first in the cooker.

2. Now mash it and add corn flower and salt.

3. Check the seasoning.

4. Make a small ball of this and flatten it as a shape of tikki.

5. In a flat tava add oil and shallow fry this tikkis till crisp and golden brown on both side.

6. .Fry all the tikkis in the same manner and keepit aside.

7. Now it is the time to arrange the patties.

8. While the patties are worm or hot place it in the serving plate.

9. Take 2 or 3 patties in your serving plate.

10. Now add ragda over it.

11. Now some onion.

12. Now the time for chutneys one by one as you wish.

13. Add chat masala, cumin powder, red chilli powder, curd.

14. Over it add sev and serve it immediately.

Ragda recipes

noreply@blogger.com (Mon Cibus) — Tue, 13 Dec 2011 23:12:00 +0530

This is made from dry peas. This can be used in Pani Puri, aloo tikki, bhel puri etc.

· Dry peas or whole yellow peas – 1 cup

· Asafetida powder – ¼ tsp

· Turmeric powder – ½ tsp

· Red chili powder – 1 tsp

· Salt – to taste

· Water

1. Soak these peas in the night.

2. When it is fully swollen, it is ready to cook.

3. In the cooker add all the ingredients and let it cook for 6-7 whistle or till it cook nicely.

4. Now open the cooker and see and taste, it should be thick, if not let it cook for some time.

5. Now it is ready for pani puri, alootikki, ragda patties etc

Green chutney or Mint Coriander chutney

noreply@blogger.com (Mon Cibus) — Tue, 13 Dec 2011 23:07:00 +0530

The main ingredient for this chutney is mint and coriander. This is spicy chutney used as a side dish for dosa, idly, pakoras, samosas etc.

Coriander leaves – 1cup
Mint leaves – 1 cup
Tamarind – small piece (without seed)
Green chilly – 2 or 3 up to your taste
Salt – to taste

1. In a mixer grind every thing to a fine paste.

2. Taste the salt and keep in the fridge.

Brown chutney or Sweet chutney

noreply@blogger.com (Mon Cibus) — Tue, 13 Dec 2011 22:58:00 +0530

This chutney is made of tamarind, jaggery, dates etc. This can be used for any chat item like Pani Puri, bhel puri, sev puri, aloo tikki, and even you can eat for chapatti, puri, samosas etc, as a side dish.

Tamarind – ½ cup(seedless)
Dates - ½ cup(seedless)
Jaggery - ½ cup
Red chilly – 2 or even 3 also up to your taste
Dry ginger – ½ tsp (Sounth powder)
Cumin seed powder – 1tsp
Coriander seeds – 1 tsp
Black salt – to taste (Kala namak)

On the stove, keep a wok add tamarind, dates, jaggery and dry chilli with some water.
Let it boil for 5min.
Let it cool.
Now in a mixer add this with all other ingredients.
Make a nice paste and filter it and taste it, if you requires any thing you can add now.
Store this chutney in a air tight bottle and use it for any thing as a side dish.

Chappati/paratha

noreply@blogger.com (Mon Cibus) — Tue, 29 Nov 2011 20:49:00 +0530

whole wheat flour – 2 cups(Gehu atta)
Salt – ½ tsp
Water – as required
Flour – some (to rolling)
Ghee or Oil – As required

1. To make dough refer chappati batter.

2. Divide into small ball size portions, depending on size of roti/parathas required.

3. Heat griddle, while rolling one parathas,
using dry flour for dusting.

4. Roast on one side first, flip and brown other side.

5. Now with the help of tongs, lift the roti and
toast on both side over a direct flame
everywhere for a few seconds until it puffs up.

6. Use a kitchen brush to add minimum oil to parathas on both sides.
Roast to golden brown, take off fire.

7.Serve hot

Phulkas.

Chappati/paratha Batter

noreply@blogger.com (Mon Cibus) — Tue, 29 Nov 2011 20:49:00 +0530

whole wheat flour – 2 cups(gehu atta)
Salt – ½ tsp
Water – as required

In a big bowl take the wheat flour and salt and mix well with fingers.
Add a little water at a time and mix to bind the dough loosely.
Now use both hands and knead the dough till soft, elastic, texture is obtained.
Cover with a moist muslin cloth and keep for 10 minutes at least before using.
If made many hours ahead

If stored in refrigerator, take care to cover well or wrap in clingfilm to keep the texture same.
Now you can make chappaties or phulkas, paraths etc.
This dough will make about 15 thin phulkas.

AMANDE CRÈME BRÛLÉE

noreply@blogger.com (Mon Cibus) — Fri, 25 Nov 2011 10:39:00 +0530

Don't be afraid! Its written in french i.e. Almond Creme Brulee or Almond burnt cream, which mean a baked custard dessert, topped with caramelized sugar crust. Actually brulee is made of egg yolk but I don't like egg in chilled form, so I tried this one in which they had used custard powder.

China grass - 10 gms
Custard powder - 2 tbsp
Milk - 6 cups
Sugar - 6 tbsp or 100 gms
Vanilla essence - 1 tsp
Sugar - to caramelizing
Almond - Few (finely chopped)

Soak the china grass in a cup of water for 5 - 10 min. Heat the pan, add the mixture and stir it continuesly till the grass dissolves completely. Keep aside
In the deep bowl, combine the custard powder in cold milk. mix it well and keep it aside.
In another pan, boil the remaining milk and sugar. When the milk starts to boil add the custard mix and the china grass mixture and stir it continually until it boil and cook well.
Keep this mixture aside till it cools.
Now add the almond and mix well. Divide it into different bowl and refrigerate it till it sets.
Now in a pan heat a teaspoon of sugar till it caramelize and the colour changes to light brown.
Now pour this over the set custard and sprinkle some almonds on top and serve it immediatly.

NOTE: If you want to reduce the calories, you can use low fat milk.

Lehriya Mirch

noreply@blogger.com (Mon Cibus) — Sun, 20 Nov 2011 22:10:00 +0530

This dish is inspired by Masterchief

India.

Maida – 1cup
Refined Oil – For frying
Ajwain – 1 tsp
Salt – 1/2tsp
Ghee – 70 gm
Onion – 1 large (minced)
Ginger – ½” piece
Green chilli – 1 nos. (finely chopped)
Lamb mince – 250 gms
Cashew nuts – 5-6pieces
Green peas – 1/3cup (boiled)
Salt – to taste
Black Pepper powder – to taste
Jodhpuri mirch or Jalapeno peppers – 4no.s (slit and deseeded)
Egg - 1 no.(beaten)

1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. Keep aside.
2. In a wok fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season it.
3. Add minced meat and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up lumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff the cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter or knife. Systematically wrap the chillies sealing as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.

Note:
1.If you want this dish for vegetarian people, you can use mashed potato instead of minced meat.
2. To increase the value you can add more vegetables or panner also.
3. Do not deep fry in high heat , do it medium or low heat.
4. For outer cover make thin strips.