Tuesday, October 13, 2009

Mysore Bonda

Ingredients :

Maida 1 cup
Rice flour 1 cup
Sour Curds 1/2 cup
Salt to taste
Onions sliced small 1
Ginger greenchilli paste 1 tsp
Oil for frying


# Mix all the ingredients except for oil and keep it aside for 30mins
# Heat the oil in pan and put the batter in the oil making round shapes .You can also put the batter with spoon.
# Fry on medium flame till bondas are golden brown color.
# Serve hot with coconut or peanut chutney



Milk- 1 1/2 cup
Sugar- 2 cups
Maida- [all purpose flour ]- 3 1/2 cup
Salt- 1/2 teaspoon
Ghee- 3/4 th cup
Oil to fry


1. Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. Turn the heat off, as soon as the mixture starts boiling.
2. Let the mixture cool down.
3. Mix maida in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati. [it should not be very thin.]
5. Cut it with a knife into small squares.
6. Fry in oil, on medium heat, till you get light brown colour.
7. Serve these nice crispy, crunchy shankarpali with tea.


Ingredients :
1 cup rice
1/2cup sugar
1/4 tea spoon kesar
50 gms raisins
50gms cashew nuts
1/2 cup ghee
5 pods cardamom

Preparation :
Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously. powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.


Ingredients :
1/2 kg khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
250 gms ground sugar
250 gms milk
2 drops rose essence or a few strands saffron or kesar
2 tbsp almonds, finely slivered
2 tbsp pistachios, finely slivered
1 tsp green cardamoms or elaichi powder

Preparation :
Mix the khoya and sugar well, and warm it over a medium fire. Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps. Continue stirring and add more milk, little by little, till all the milk is used up. Lower the heat, if it sticks at the bottom.

Add the rose essence or saffron dissolved in milk, and take off the fire. Mix the flavouring and khoya properly.

In a plate, mix the finely slivered nuts with the cardamom or elaichi powder. Make small balls of the khoya mixture and press on the nuts for decoration. You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.


Ingredients :
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns

Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.

Rawa Ladoo

Rawa Ladoo


* 2 cups Semolina (rawa)
* 1/2 cup Powdered Sugar
* 1 cup Ghee
* 1 tbsp broken Cashew Nuts
* 1 tbsp Raisins, fried
* 1 tsp Cardamom Powder, fried


* Heat 1 tsp. ghee in a pan and dry roast the rawa (semolina) till golden color.
* Grind the fried rawa and powdered sugar in a mixer, to make a fine powder.
* Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.
* While still warm, make the mixture into small lemon-sized balls.
* Cool the rawa ladoos and store them in an airtight container.

Sunday, October 4, 2009

Cabbage Soup

Cabbage Soup

•1 cup of vegetables
•1 cup of stewed tomatoes
•1 cup of beans, drained
•1/4 head cabbage, chopped
•3 carrots, peeled and sliced
•2 onions, chopped
•2 cloves garlic
•salt and pepper

Add the stewed tomatoes and vegetable broth to a medium sized pan.
Bring it to a boil.
Add the beans, carrots and cabbage, and let it simmer.
Sprinkle salt and pepper.
Simmer on low heat for an hour.
arnish the soup with corieander leaves and serve.

Vegetarian Black Bean Soup

Vegetarian Black Bean Soup

•Two cups of black beans, undrained
•1 cup of vegetables
• cheese
• cream
•4 onions, chopped
•1 tbsp chilli powder
•Fresh corieander leaves, chopped

Mash the beans with a potato masher or a food processor.
Pour the beans in a medium sized pan.
Add the onions, vegetables to the pan and bring to a boil.
Add salt and chilli powder.
Let it simmer for 10 minutes.
Remove from heat. Mix cheese and cream to the contents. Garnish the soup with corieander leaves and serve.

Brown Rice with Mushrooms

Brown Rice with Mushrooms

•Brown Rice – 1 Cup
•Sliced Fresh Mushrooms – 16 Ounces
•Slivered Blanched Almonds – 1 Cup
•Butter – 3 Tablespoons •Chopped Mint Leaves – ½ Cup
•Water – 3 Cups •Salt & Pepper –

To Taste Directions
•Melt the butter in a medium sized saucepan. Saute the mushrooms and the almonds until they are golden brown in color.
•Add all the remaining ingredients and cover the pan. Reduce the heat after the water starts boiling and simmer for 45 minutes until the rice is tender.

Baked Potato Skins

Baked Potato Skins

Ingredients (for 6 servings)

½ cup grated, fat-free cheese
4 medium potatoes
¼ cup green onions
3 tbsp very lean bacon bits butter flavored non-stick spray

Scrub and pierce the potatoes.
Bake them in a preheated oven (400°C), for about an hour.
Cut potatoes in half (lengthwise) and scoop out centers leaving ¼th shell.
Cut shells in half (lengthwise).
Spray them with butter flavored spray.
Place the potato shells on a large baking sheet.
Bake in a preheated oven at 500°C, until crisp.
Sprinkle evenly with cheese, bacon bits and onion.
Again, place it in oven at 400°C for 3 minutes, to melt the cheese.
Add a fat-free, sour cream to top off.

Rice with Creamy Chicken

7/8 Pkg. chicken flavor rice
1/4 c Hot water
1 cup Sliced mushrooms
1 1/2 Skinned, boned chicken breas
Cut into bite-sized pieces
1/2 ts Garlic powder
3/4 c Non-fat sour cream
1/4 ts Pepper
1 cn Low-cal cream of mushroom sp
1/4 c Cracker crumbs
1 ts Melted margarine
1/2 ts Poppyseeds

Preparation*** This recipe calls for 1 6.9 oz. package of chicken flavored rice and vermicelli mix with chicken broth and herbs. Cook the rice mix in a large nonstick skillet according to package directions, using 1 tb margarine and 2-1/4 cups hot water. When done, remove from the skillet and set aside. Wipe the skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add the chicken, mushrooms, and garlic powder: saute for 6 minutes or till the chicken loses its pink color. Combine the rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl: stir well. Spoon into a greased 2-quart casserole. Combine the cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle over the chicken mixture. Bake at 350 for 35 minutes or until thoroughly heated. Each 1-1/3 cup serving contains 334 calories and 6.8 grams of fat. You can freeze this in single servings in containers or zip-lock bags. Just heat it up in the microwave and youve got a home-cooked meal in a hurry.

Crunchy Sweet Potato Casserole

Crunchy Sweet Potato Casserole This is tasty recipe that uses peanuts and marshmallows.
•Cooked and diced sweet potatoes, 3 cups full.
•Butter, 2 tablespoons.
•Warm milk, ½ a cup.
•Salt, ½ a teaspoon.
•Marshmallows of the miniature variety.
•Peanuts, ½ cup full and chopped.

•Take a pan and melt the butter in it, to this add warm milk and salt.
•Blend the potatoes and beat the mixture till it is light and fluffy. •Keep adding more milk as per needed.
•Pile these potatoes into a casserole dish that has been buttered.
•Preheat the oven to 375 degrees and bake the casserole for 20 minutes.
•Remove the bake and garnish with marshmallows and the chopped peanuts.
Then put the dish back into the oven and let the marshmallows become a nice golden brown.
•This casserole is sufficient for 8 people.