Mane Adige - Maa Inti Vanta - Recipes

Mysore Bonda

2009-10-13T18:06:00.000-07:00

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

Directions:

# 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

Shankarpali

2009-10-13T02:32:00.000-07:00

Ingredients:

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

Method:

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.

KESARI BHATH

2009-10-13T02:15:00.000-07:00

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.

DOODH PEDA

2009-10-13T02:13:00.000-07:00

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.

MALPUA

2009-10-13T02:06:00.000-07:00

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

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

2009-10-13T02:03:00.000-07:00

Rawa Ladoo

Ingredients

* 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

Method

* 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.

Cabbage Soup

2009-10-04T20:40:00.000-07:00

Cabbage Soup

Ingredients
•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

Preparation
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

2009-10-04T20:39:00.000-07:00

Vegetarian Black Bean Soup

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

Preparation
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

2009-10-04T20:36:00.000-07:00

Brown Rice with Mushrooms

Ingredients
•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

2009-10-04T20:34:00.000-07:00

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

Preparation
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

2009-10-04T20:28:00.000-07:00

Ingredients
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

2009-10-04T20:24:00.000-07:00

Crunchy Sweet Potato Casserole This is tasty recipe that uses peanuts and marshmallows.
Ingredients:
•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.

Preparation:
•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.

Egg Salad Sandwich

2009-09-19T19:42:00.000-07:00

Ingredients

•Hard boiled eggs - 6
•Mayonnaise -1 tablespoons
•Fresh lemon juice – 1 teaspoon
•Chopped celery – 1 cup
•Chopped onions – ½ cup
•Chopped tomatoes – ½ cup
•Chopped green chilies – 2
•Whole grain bread - 8 slices
•Butter
•Salt and pepper according to taste

Making this recipe is relatively simple, less time consuming and is perfect for breakfast, lunch or even as a late afternoon snack. First of all you need to take the hard-boiled eggs, chop them and put them in a mixing bowl. Now add the mayonnaise, salt and pepper and mix well. Try and mash the mixture so that it becomes easy to use it as a spread on the bread. Having done this, it is time to add the chopped celery, onions, tomatoes, chilies and a dash of lemon juice. Mix the ingredients well. Now the sandwich filling is ready. Now apply some butter on the whole grain bread. Make sure to apply butter on both the sides of the bread slices. Having done this, add the egg salad sandwich filling between two slices of bread and grill the sandwich in a sandwich maker. Applying butter on the outside makes the sandwich crispy golden brown on the outside.

Best Cuban Sandwich Recipe

2009-09-19T19:41:00.001-07:00

Best Cuban Sandwich Recipe

Ingredients

•1 lb boneless pork tenderloin
•½ tablespoon ground cumin
•½ tablespoon dried oregano
•2 tablespoons olive oil
•4 cloves garlic, peeled and smashed
•1 medium onion, sliced
•1 cup orange juice
•1 lime, juiced
•1 cup chicken broth
•2 bay leaves
•1 long Cuban roll
•Dijon mustard
•8 slices Swiss cheese
Method of Preparation
Use salt, pepper, cumin and oregano to season the pork. Set the pressure cooker over low-medium heat and add olive oil. Braise the pork by adding garlic, chili pepper, onion, orange juice, lime juice, chicken stock and bay leaves. Secure the lid of the pressure cooker and cook well for about 25 minutes. Once done, let the juices cool. Now, split the bread in half and layer the sandwich with mustard, cheese, ham and pork. Add little of the pork braising liquid and onions on top. Keep the sandwhich in a sandwich pres,s called 'plancha', and toast it lightly. Serve and enjoy your best Cuban sandwich recipe.

Cuban Pork Sandwich Recipe

2009-09-19T19:38:00.000-07:00

Cuban Pork Sandwich Recipe

Ingredients

•Bread (preferably Cuban bread, though you can also use Italian or French bread)
•Roast pork
•Ham, sliced
•Bread and butter pickles, sliced thinly
•Swiss cheese, sliced thinly
•Mayonnaise
Method of Preparation
Preheat the oven to 350°F. Construct the sandwiches by cutting the bread in half, length-wise, and slathering it with mayonnaise. Layer the mayonnaise with the roast pork, ham, pickles, and cheese and top it with the other slice of bread. Wrapping the sandwiches in aluminum foil, place it on a baking sheet. Now set a heavy oven-proof skillet on top. Place everything in the oven and cook for 30 minutes. Remove the sandwich once done from the oven, slice it diagonally and enjoy.

Grilled Chicken with Chipotle chillies-Orange Glaze

2009-09-19T19:37:00.002-07:00

Grilled Chicken with Chipotle chillies-Orange Glaze
Ingredients
•2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
•1 tablespoon orange juice concentrate, thawed
•1 1/2 teaspoons of finely chopped chipotle chiles in adobo sauce
•1 1/2 teaspoons of balsamic vinegar
•1 teaspoon molasses
•1/2 teaspoon Dijon mustard
•Salt to taste
Here's a funky dish for those who are pretty tired of salads and barbecuing chicken. Preheat the grill. In the meantime you can lightly oil the chicken. Sprinkle salt in the chicken. Mix the orange juice concentrate, chipotle chillies, vinegar, mustard and mollases in a bowl. Once the salt and oil have permeated the chicken, grill the chicken for 2 minutes. Then turn the chicken, and brush on the chipotle-orange glaze, and cook, brushing again and again with more of the glaze. Turn the chicken again, and repeat the glaze-brushing procedure. When the chicken is no longer pink, it is ready.

Baked Chicken and Mushrooms

2009-09-19T19:37:00.001-07:00

Baked Chicken and Mushrooms
Ingredients
•1 lb. thinly-sliced chicken breasts
•8 oz. sliced button mushrooms
•1/4 cup Parmesan cheese, grated
•2 Tbsp. French fried onions
•3 Tbsp. olive oil, divided
•Salt and pepper to taste
How can a list of easy healthy chicken recipes be complete without baked chicken? Preheat the oven to 400 degrees. Add olive oil to the oven cooking pan. Place chicken breasts on top of oil and season both the sides with salt and pepper. Place the button mushrooms evenly over chicken breasts. Add the remaining oil to the chicken and mushrooms. Top with the Parmesan cheese. French fried onions are optional but you can add those. Now bake the mix for 15 minutes with the cover on. Remove cover and bake for another 5 - 10 minutes. Once the top of the chicken is browned, you know that it is ready!

Barbecued Chicken Burritos

2009-09-19T19:36:00.000-07:00

Barbecued Chicken Burritos
Ingredients
•1 2-pound roasted chicken - 4 cups
•1/2 cup barbecue sauce
•1 cup canned black beans, rinsed
•1/2 cup frozen corn, thawed, or canned corn, drained
•1/4 cup reduced-fat sour cream
•4 10-inch whole-wheat tortillas
•4 leaves romaine lettuce
•2 limes, cut in wedges
Burritos and healthy? Why not! Like I said, along with the ingredients, it is also about the preparation procedure, to make an easy healthy chicken recipe. You don't always need to cut back on taste you know! This chicken recipe is again very simple. First, cook the chicken, BBQ sauce, corn, beans and sour cream on a heated skillet. Heat on medium-high flame for about 4-5 minutes. Place the lettuces on the tortilla along with the chicken mixture. Roll it up and your burrito is ready!

Moroccan Chicken Salad

2009-09-19T19:34:00.000-07:00

What is healthy? How would you define healthy eating or a healthy diet? In my opinion any food that supplies the correct amount of nutrients to the body, without any unhealthy additives is healthy. It also depends a lot on the way you cook it. You can make healthy foods unhealthy by frying them, and then you can make easy healthy recipes by sticking to roasting and boiling. Chicken by itself is pretty healthy food, but if you're going to fry it, or add sodium to it, you're going to ruin it. So here are some easy healthy recipes to get the best out of your chicken!

Healthy Chicken Recipes
Moroccan Chicken Salad
Ingredients
•2 cups cooked rice
•2 cups shredded cooked chicken
•2 cups shredded carrots
•2 tablespoons of chopped fresh cilantro
•1/4 cup sliced scallions
•1/4 cup reduced-sodium chicken broth
•1/4 cup chopped Kalamata olives
•2 tablespoons of chopped fresh mint
•2 teaspoons of extra virgin olive oil
•1/3 cup orange juice
•2 tablespoons of lemon juice
•1/2 teaspoon ground cinnamon
•1/8 teaspoon cayenne pepper
•Salt & pepper to taste
If you have left over some rice and chicken from last night, this is the best thing to do. The long list of ingredients should not put you off. Making salads in general is very simple and so is this one. Mix the chicken broth, lemon juice, orange juice, oil, cayenne, mint, cinnamon, cilantro, salt and pepper in one bowl. Take another large bowl and combine the cooked chicken, carrots, scallions and olives. Combine the two and add a rice topping and toss it in the bowl. And your Moroccan salad is ready!

Diabetes Food Pyramid

2009-09-13T03:39:00.000-07:00

The Diabetes Food Pyramid is another meal planning option that some people use. It is less popular compared to both carbohydrate counting and the plate method for diabetes management.

The Diabetes Food Pyramid divides food into six groups. These groups or sections on the pyramid vary in size. The largest group – grains, beans, and starchy vegetables – is on the bottom. This means that you should eat more servings of grains, beans, and starchy vegetables than of any of the other foods. The smallest group – fats, sweets, and alcohol – is at the top of the pyramid. This tells you to eat very few servings from these food groups.

The Diabetes Pyramid gives a range of servings. If you follow the minimum number of servings in each group, you would eat about 1600 calories and if you eat at the upper end of the range, it would be about 2800 calories. Most women, would eat at the lower end of the range and many men would eat in the middle to high end of the range if they are very active. The exact number of servings you need depends on your diabetes goals, calorie and nutrition needs, your lifestyle, and the foods you like to eat. Divide the number of servings you should eat among the meals and snacks you eat each day.

The Diabetes Food Pyramid is a little different than the USDA Food Guide Pyramid because it groups foods based on their carbohydrate and protein content instead of their classification as a food. To have about the same carbohydrate content in each serving, the portion sizes are a little different too. For example: you will find potatoes and other starchy vegetables in the grains, beans and starchy vegetables group instead of the vegetables group. Cheese is in the meat group instead of the milk group. A serving of pasta or rice is 1/3 cup in the Diabetes Food Pyramid and ½ cup in the USDA pyramid. Fruit juice is ½ cup in the Diabetes Food Pyramid and ¾ cup in the USDA pyramid. This difference is to make the carbohydrate about the same in all the servings listed.

Following is a description of each group and the recommended range of servings of each group.

Grains and Starches
At the base of the pyramid are bread, cereal, rice, and pasta. These foods contain mostly carbohydrates. The foods in this group are made mostly of grains, such as wheat, rye, and oats. Starchy vegetables like potatoes, peas, and corn also belong to this group, along with dry beans such as black eyed peas and pinto beans. Starchy vegetables and beans are in this group because they have about as much carbohydrate in one serving as a slice of bread. So, you should count them as carbohydrates for your meal plan. More

Choose 6-11 servings per day. Remember, not many people would eat the maximum number of servings. Most people are toward the lower end of the range.
Serving sizes are:

1 slice of bread
¼ of a bagel (1 ounce)
½ an English muffin or pita bread
1, 6 inch tortilla
¾ cup dry cereal
½ cup cooked cereal
½ cup potato, yam, peas, corn, or cooked beans
1 cup winter squash
1/3 cup of rice or pasta
Vegetables
All vegetables are naturally low in fat and good choices to include often in your meals or have them as a low calorie snack. Vegetables are full of vitamins, minerals and fiber. This group includes spinach, chicory, sorrel, Swiss chard, broccoli, cabbage, bok choy, brussels sprouts, cauliflower, and kale, carrots, tomatoes, cucumbers, and lettuce. Starchy vegetables such as potatoes, corn, peas, and lima beans are counted in the starch and grain group for diabetes meal planning. More

Choose at least 3-5 servings per day.

A serving is:
1 cup raw
½ cup cooked

Fruit
The next layer of the pyramid is fruits, which also contain carbohydrates. They have plenty of vitamins, minerals, and fiber. This group includes blackberries, cantaloupe, strawberries, oranges, apples, bananas, peaches, pears, apricots, and grapes. More

Choose 2-4 servings per day

A serving is:
½ cup canned fruit
1 small fresh fruit
2 tbs dried fruit
1 cup of melon or raspberries
1 ¼ cup of whole strawberries

Milk & Dairy
Milk products contain a lot of protein and calcium as well as many other vitamins. Choose non-fat or low-fat dairy products for the great taste and nutrition without the saturated fat. More

Choose 2-3 servings per day

A serving is:
1 cup non-fat or low-fat milk
1 cup of yogurt

Meat and Meat Substitutes
The meat group includes beef, chicken, turkey, fish, eggs, tofu, dried beans, cheese, cottage cheese and peanut butter. Meat and meat substitutes are great sources of protein and many vitamins and minerals.

Choose from lean meats, poultry and fish and cut all the visible fat off meat. Keep your portion sizes small. Three ounces is about the size of a deck of cards. You only need 4-6 ounces for the whole day. More

Choose 4-6 oz per day divided between meals

Equal to 1 oz of meat:

¼ cup cottage cheese
1 egg
1 Tbsp peanut butter
½ cup tofu

Fats, Sweets, and Alcohol
Things like potato chips, candy, cookies, cakes, crackers, and fried foods contain a lot of fat or sugar. They aren't as nutritious as vegetables or grains. Keep your servings small and save them for a special treat. More

Serving sizes include:

½ cup ice cream
1 small cupcake or muffin
2 small cookies

Corn with Tomato Sauce - Using Microwave

2009-09-05T05:07:00.000-07:00

Ingredients

2 cups frozen corn
1 tablespoon tomato past
2 tablespoons mix masala (See Tips & Tricks Section)
¾ cup water

For seasoning (tarka)

2 tablespoons oil

For Garnish

2 tablespoons chopped coriander leaves

Method

In a 2-quart glass bowl add oil, mix masala, water and tomato past. Mix together, cover and cook for 4 minutes.

Add corn, mix cover and cook for 5 minutes. Garnish with coriander leaves, serve warm with bread.

Rajama Curry (Using Microwave and Mix masala )

2009-09-05T05:03:00.000-07:00

Ingredients

1 cup cooked chick peas or from the cane
1 cup cooked kidney beans or from the cane
1/2 cup chopped onion
1 /2 cup chopped tomato
2 tablespoons mix masala
1 tea spoon mango powder (optional)
½ teaspoon garam masala (optional)
1 cup water

For seasoning (tarka)

2 tablespoons oil
3 bay leaves
1 tablespoon chopped ginger (optional )

For Garnish

1 tablespoon chopped coriander leaves

Method

In a 2 quart bowl, add oil, onion, ginger. Cover and microwave for 3 minutes. Add tomato, mix masala cover and cook for 3 minutes.

Add chick pea and kidney beans, garam masala and water Cover and cook for 8 minutes or until chickpeas become soft. Remove from microwave. Garnish with coriander leaves, and serve warm with rice or bread.

Potato and Peas Curry(microwave receipe)

2009-09-05T04:54:00.000-07:00

Ingredients

1 cup chopped potato cubes
1 cup frozen peas
½ cup chopped tomatoes
½ cup chopped onion (optional)
2 tablespoons mix masala (See Tips & Tricks Section)
1 cup water

For seasoning

2 tablespoons oil
1 teaspoon chopped ginger (optional)

For Garnish

2 tablespoons chopped coriander leaves
1 tablespoon lemon juice (optional)

Method

In a 2 quart glass bowl add oil, ginger, onion and potato cubes. Cover and cook in microwave for 5 minutes. Add tomatoes and mix masala and mix, cover and cook for 3 minutes.

Add peas water, cover and cook for 5 minutes or until potatoes and peas done.
Press few potato cubes with spoon so gravy become little thick and tasty.

Mix lemon juice and garnish with coriander leaves, serve warm with breads and rice.

Drumsticks with Potatoes

2009-09-05T04:44:00.000-07:00

Ingredients:
4 drumsticks; washed, peeled and cut into 2″ pieces,
2 large potatoes; washed, peeled and cut into long pieces,
2 onions; halved and slices,
2 small tomatoes; halved and sliced,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp dhania (coriander) powder,
Salt to taste,
Oil for frying,
Water,
Chopped coriander leaves to garnish.

Method:
Heat oil in a kadhai (wok) add jeera, asafoetida and onions and cook till onions are soft. Then add turmeric powder, red chilli powder, coriander powder and tomatoes, mix and let this fry till tomatoes are soft. Now put potatoes and drumsticks, mix, add ample water, cover and cook for 25 minutes on low-medium flame. Stir occasionaly. Add salt in the end, and garnish with chopped coriander leaves.

Spicy Bhindi(microwave recipe)

2009-09-05T04:42:00.000-07:00

Spicy Bhindi

Ingredients

•Bhindi ½ Kg
•Ground green chillies 1 teaspoon
•Garlic paste 1 teaspoon
•Dried mango powder ½ teaspoon
•Oil 1 teaspoon
•Salt To taste

Method

•Mix all the ingredients and cook on power 70 for 8 minutes.

Vada Recipe

2009-08-30T11:09:00.000-07:00

Ingredients:

1/2 cup Urad Daal (Black Gram)
1 Onion, finely chopped
1 tsp Ginger
1 or 2 Green Chilies, finely chopped
Salt to taste
¼ tsp Baking Soda

Method

Pick, wash and soak Urad Dal for 3-4 hours.
Make a smooth paste of the dal by grinding it in wet grinder. Make sure that you do not add too much water, because it should be a thick paste.
Add onions, ginger, green chilies salt and baking powder to the paste, mix well and set aside for 5 minutes.
Heat oil in a pan or kadhai and deep fry a spoonful of batter, till golden
Serve with coconut chutney or sambhar as a snack. It can also serve as meal.

Tomato Rasam Recipe

2009-08-30T11:06:00.000-07:00

Ingredients

3-4 tbsp Red Gram Daal
4 large Tomatoes, finely chopped
1/2 tsp Garlic Paste
1-inch piece of Ginger, finely chopped
21/2 cups Water
1tsp Garlic, grated
1 or 2 Green Chilies, finely chopped
Coriander Leaves, finely chopped
Salt, to taste
chili or pepper powder, to taste.
1/2tsp Turmeric Powder
1tsp Mustard Seeds
1tsp Cumin Seeds
1-2 whole dried Red Chili, halved
A pinch Asafetida
Few Curry Leaves
2 tbsp Oil

Method

Pick, wash and pressure cook the daal and keep side.
Heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
Add salt, chili & turmeric powder and a cup of water.
Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
Serve hot garnished with coriander leaves.

Sambar Recipe

2009-08-30T11:03:00.000-07:00

Ingredients

2 Cup Tuvar Dal (Arhar Dal)
3 Red Chiles
3 Green Chiles
1/4 tsp Methi
1 tsp Sambhar powder
Curry leaves, a few
Hing (Asafetida), a small pinch
Salt 1 tsp Salt (to taste)
Cooking Oil
2 tsp Mustard
1/2 tsp Turmeric
1/4 tsp. Tamarind Paste
2 tsp. Vegetables (Drumstick, Green Pepper, Eggplant, Okra),
Washed and diced

Method

Cook thuvar dal and turmeric with extra water, on medium flame. Separate the two, and keep them aside.
Cook the vegetables in thuvar dal water, and add turmeric and salt to this.
After this is cooked, add tamarind paste.
Heat some oil in a pan, splutter mustard, then add methi, red chilies, green chiies, curry leaves, asafetida , turmeric and sambhar powder and keep frying for a few minutes.
Add this to the boiling vegetables.
Add the thuvar dal and let it cook for a few more minutes.

Rice Puttu

2009-08-30T10:59:00.000-07:00

Ingredients

1/2 Kg Raw Rice
1/2 grated Coconut
Water to sprinkle
Salt to taste

Method

Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
Roast the powder for 5 minutes. Stir it well, while heating. Keep it for cooling.
Mix salt with water ant then sprinkle this to the powdered rice, just to make the powder wet.
Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
This is done till the top. Close the lid steam it for 2 mts in cooker.
Serve it with potato curry or ghee
Serves five people.

Pesarattu(Moong Dal Dosa)

2009-08-30T10:55:00.000-07:00

Ingredients

2 cups Whole Green Gram
1 Tsp Cumin Seeds
1/4” Ginger
2-4 Green Pepper
Salt
1 Onion, chopped finely

Method

Soak Moong Dhal for 3-4 hours.
Grind the soaked moong Dhal with cumin seeds,ginger,salt and green peppers for 10-12mts.
Make dosas like pancake sprinkling few chopped onions on top with little oil.
Serve hot with coconut chutney.

Palada Prathaman(Onam Special Receipe)

2009-08-30T10:51:00.000-07:00

Ingredients

4 cup Milk
2 cup Water
1 cup Condensed Milk
2 tbsp Butter
1/4 cup Ada
1/2 cup Sugar

Method

Boil ada by putting it in 2 to 3 cup boiling water. Keep it covered for 30 minutes.
Drain water from the ada, completely.
Heat butter in a pan and fry ada to a golden color. Keep it aside.
Boil milk and water in a sauce pan.
Add boiled ada and reduce heat to low medium, while stirring all the time.
Keep stirring until milk is reduced by 2/3rd.
It takes about 1-½ hours to prepare the dish and now, the color of pradaman should be golden.
Add condensed milk to it and cook for 5-10 minutes more.
Add sugar and mix it well.
Remove from flame.
Serve warm.

Kozhukattai/ Modak Recipe(Onam Special)

2009-08-30T10:48:00.000-07:00

Ingredients

200 ml Rice
1 Coconut
Seasame Oil
200gms. Jaggery

Method

Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to smooth flour. For 1 measure of rice flour take 2 measures of water.
Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil.
Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form.
When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
Grate fresh coconut.
Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly.
Add a little water to the powdered jaggery and keep on low fire and stir for some time.
When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time.
Then remove from fire and add powdered cardamoms to this.
Smear your hands with a little seasame oil.
Smoothen the prepared rice flour batter with your hands.
Make small balls (the size of a lemon).
Fill these cups with the prepared coconut-jaggery filling.
Put these filled up cups on an idli-plate and pressure cook them.

Mor Kuzhambu

2009-08-30T04:34:00.000-07:00

Ingredients

5 cups Buttermilk
4-5 Green Chilies, slit
1 1/2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Turmeric Powder
2-3 tbsp Coconut, shredded
Salt to taste
1 tsp Mustard Seeds
1 sprig of Curry Leaves
Oil, for seasoning

Method

Add 1/2 tsp of turmeric to the buttermilk and mix well.
Add water if the buttermilk is too thick.
Add salt and heat on a low flame till the buttermilk reaches room temperature.
Take it from the fire and set aside. Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander and green chillies.
Blend to a smooth paste.
Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes.
Season it with mustard seeds and curry leaves.

This dish cannot be re-heated on direct fire.

Masala Dosa

2009-08-30T04:31:00.000-07:00

Ingredients

1½ cups Rice
1/2 cup Urad Dal
Salt to taste
2 large Potatoes
1 medium Onion (chopped)
1/2 tsp Yellow Split Peas
1/2 tsp Mustard Seeds
1/2 tsp Turmeric
1-2 green Chili
1 tbsp Oil

Method

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more.
Add filling inside Dosa and roll. Serve hot with Chutney.

Dry Fruit Kesari Recipe

2009-08-30T04:29:00.000-07:00

Ingredients

1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
1/2 cup rava,
3 tbsp sugar,
2 tsp ghee,
1 pinch cardamom powder,
6 almonds,
1 cup water, and
3-4 drops food color optional (yellow, orange or red)

Method

Stir-fry Rava with 1 tsp ghee on low flame till the smell of raw grain goes.
Set it aside for later use.
Sauté dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame
Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
Grease a plate and pour 'kesari' into it.
Let it cool and get set.
Cut it into smaller pieces and garnish it with an almond.
Kesari is now ready to be served.

Chakkai Chips

2009-08-30T04:24:00.000-07:00

Ingredients:

Jackfruit cut into long pieces
Oil
Turmeric powder
Salt

Method:

1. Mix 3 tea spns salt, 1/2 tea spn turmeric with about 1 cup water and keep aside.
2. Heat oil and deep fry the jackfruit in it. When it is almost done, pour 1-2 tsp of the salt-turmeric water in it. Fry till completely done.

Banana Halwa

2009-08-30T04:19:00.000-07:00

Ingredients:
Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peeled and mashed) 3 (medium)
Sugar 1 cup

Method:

Heat ghee in a heavy pan. Add bananas and cook over low heat, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as necessary.
Add sugar and continue stirring until dissolved.
Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

Avial

2009-08-30T04:17:00.000-07:00

This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients: (Serves 10)

Yam sliced thinly into 11/2" length pieces	1cup
Cucumber sliced lengthy into 11/2" thick pieces	1cup
Snake gourd sliced into 11/2" length pieces	1cup
Carrot sliced into into 11/2" length pieces	1/4cup
Long runner-beans sliced into 11/2" length pieces	1/2cup
Drumstick cut into 2" length pieces	2nos
Raw bananas sliced into 11/2" length pieces	1no
Mango pieces	for sour
Turmeric powder	1/2tsp
Salt	to taste
Grated coconut	1/2quantity
Green chillies	5nos
Cumin seeds	1/2tsp
Curry leaves	2sprigs
Coconut oil	3tbs

Method:

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
Clean the vegetables.
Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Microwave Besan Ladoo

2009-08-25T00:10:00.000-07:00

Ingredients:
1 cup Besan 6-7 tbsp Ghee
3/4 cup Sugar Powder
Cardamom powder (2-3 pods)
A handful of raisins Microwave safe bowl

Method:
Mix the besan and tup (ghee) in a microwave safe bowl.
Heat on high for 5 minutes . Stir after a minute and continue heating.
Keep checking and stirring after a minute.
At the end of 5 minutes, the mixture will be a nice reddish brown and will have a nice smell to it. The mixture should not look too dry, otherwise the ladoos will not hold up their shape.
Let it cool completely. Once cooled, add the sugar, cardamom powder and raisins.
Mix well and then make small round ladoos out of it.
If you realize that the ghee is not sufficient once you start making the ladoos, just heat some ghee and add to the mixture.

Karanji(Karjikai)

2009-08-23T20:57:00.000-07:00

Ingredients

1 cup Wheat Flour
3 tbsp Ghee
1 pinch Salt
½ litre Oil (for frying)
1 cup Grated Coconut
3¼ cups Sugar
1½ cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom Powder
1 tbsp Poppy seeds

Method

Basic
In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.

For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.

The Rest

Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.
Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Besan Ke Ladoo

2009-08-23T20:52:00.000-07:00

Ingredients:

2 cups Gram Flour (besan)
1 1/2 cup Sugar (grinded)
1 cup Ghee
1 tsp Almonds (chopped)
1 tsp Pistachios (chopped)
1 tsp Cashew Nuts (chopped)

Method:

Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps.
When it releases an appetizing smell remove it from the heat and allow cooling.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Ladoos are ready to be served.

Rawa Ladoo

2009-08-23T20:48:00.000-07:00

Ingredients

100 gm Semolina (Suji/Rava)
250 ml Milk, toned
10 g Ghee
½ cup Sugar, powdered
1 pinch Cardamom

Method

Roast semolina in a non-stick pan on low heat till it slightly turns brown.
Add ghee and milk.
Stir till mixture becomes sticky.
Add powdered cardamom and mix.
Remove the pan from heat and add the sugar and mix.
Form the dough in to small balls.
Serve when dry.

Motichoor Ke Laddu

2009-08-23T20:46:00.000-07:00

Ingredients

2 ½ cups Gram Flour (not superfine variety)
500 ml Milk
1/2 tsp Cardamom Powder
3 cups Ghee
A fine-holed Shallow Strainer Spoon

For Syrup

2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee

Method

For Syrup

Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add color and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.

For Boondi

Mix flour and milk to a smooth batter
Mix all the ingredients mentioned under stuffing except milk
Heat ghee in a heavy frying pan
Hold strainer on top with one hand
With the other pour some batter all over the holes
Tap gently till all batter has fallen into hot ghee
Stir with another strainer and remove when light golden
Keep aside. Repeat for remaining batter

Final Steps

Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle little hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.

Moong Dal Halwa

2009-08-23T20:39:00.000-07:00

Ingredients

1½ cup Moong Dal, soaked
3/4 cup Mawa, well crumpled
1 cup Sugar
1½ liter Milk
1/2 tsp Saffron, soaked in a little milk
5 Cardamoms, powdered
6 tbsp Ghee

Method

Grind the Moong dal coarsely. Heat the ghee and fry the dal till golden.
Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the heat and keep aside.
Make sugar syrup of one thread and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds.

Chocolate Cake

2009-08-20T09:03:00.000-07:00

Ingredients :-
Maida-250g, Baking powder - 2 tsp ,
Salt - a pinch ,
cocoa powder 3-4 tbsp,
butter -250g ,
Powdered sugar - 250g, Eggs - 3 ,
Butter milk - 1 cup ,
Essence - 1 tsp.

METHOD :-
1) Sieve maida with baking powder, salt and cocoa powder. Mix together softened butter with sugar powder and beat well with a wire whisk (or) Electric beater till light and fluffy.
2) Mix in one eff at a time fold in flour and cocoa mixture 2 to 3 spoons at a time taking a little of butter milk to make a smooth batter lastly mix in vanilla essence.
3) Pour batter in prepared cake time with greas , bake at 180 0c for thirty five to forty minutes.

Pista Kulfi

2009-08-20T08:53:00.000-07:00

Ingredients :-
4 cups whole milk ,
1 slice white bread ,
corn flour - 1 tsp,
sugar - 1/4 cup,
Elachi powder - 1/2 tsp,
sliced - 10.

METHOD:
Remove the crust from all sides of the bread and cut the bread in small pices,
Blend bread pices,corn flour and a 1/2 cup of milk making a smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat, stir milk as needed to keep milk from burning on the bottom of the frying pan.
Stir the sides of the pan to avoid scalding .
After milk comes to boiul, let the milk boil for another 12minutes.
The goal is to boil the milk to the 31/2 cups to 21/2 cups.
Add the bread mixture to the milk in frying pan and cook for another 4 minuter, reducing heat to medium.
Bread & corn powder are added to reduce the water crystallizing in kulfi dyring the freezing. Next add sugar and pistachios and cook for 2 more minutes.
Turn off the heat and add Elachi powder.
Cool the milk to room temperature and pour into a bowl, take cellophane wrap and place it right over the milk covering it completely.
Put it in freezer.
It will take about 7 hrs for the kulfi to be ready to serve.
Note:- It is important that the cellophane wrap touches the milk.

Modak Karnataka Special

2009-08-16T06:53:00.000-07:00

Ingredients:
2/3 cup Maida
A pinch of Salt
Water

1/2 cup grated dry Cocunut
1 tbsp KhusKhus
1 tbsp Baarik Rawa
1.5 tbsp Ghee
3-4 tbsp powdered Sugar
Chopped Nuts(kishmish, charoli, cashews, almonds)

Ghee/Oil to fry

Method:

* Add salt and water to Maida and make a dough. Set dough aside for 2-3 hrs

* Slightly roast cocunut, KhusKhus and Rawa separately

*Coarsely grind the cocunut with hands on in a mixie.

*Mix the remaining ingredients(except oil) to make the filling.

*Divide dough into 11 equal sized balls

*Roll each ball in circular shape to size of puri.. Place it on the palm and add 1-2 tsp of filling to it.. Then get the sides of the puri together at the center, bind them together to cover the filling.

*Prepare the remaining modaks in similar Way.
Once all modaks are done, heat ghee/oil and fry these modaks on medium heat till they turn golden brown.

* Modaks are ready for Naivedya for Ganesh, as a Prasad.

*

2009-08-16T06:44:00.000-07:00

This is one of my favorite sweet.
This is called Holige or Obbattu in Kannada.

Ingredients:
Chana dal 1 cup
Jaggery 1 cup
Cardamom 1 tea spn
Maida/Plain flour 1 and 1/2 cups
Turmeric a pinch
Wheat sooji(rava) (optional) 2 tea spns
Oil 1 tea spn
Salt a pinch
Method:
Cook Chana dal in pressure cooker. Drain all the water.
Cook dal mixed with jaggery for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. It is called Hoorana.
Mix flour/maida with sooji, turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr.
Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi . Fry on hot tava till it gets golden brown color.
Serve hot/cold with ghee.

Tips for good Holige: 1.Use milk instead of water for making the maida dough to make pooran polis very soft.

2. Use Toor dal along with chana dal to make them more thin and soft.

3. If the chana dal mixture becomes too dry and cannot be made into balls, add some avalakki(thin poha) or 1 spn rice flour to it.

4. Use rava and flour in 1:1 proportion to make the outer wrap very soft.

Shankarpali

2009-08-16T06:30:00.000-07:00

Ingredients:

• 5 cup Wheat Flour
• 3 tbsp Rice flour
• 1/2 cup Unsalted Butter
• 1/2 cup Water
• 1/2 cup Milk
• 1-1/4 cup Sugar
• Oil
• Pinch of Salt

1.How to make Shankarpali:

2.Mix together milk and water.

3.Beat unsalted butter and sugar till it turns fluffy.

4.Add flours and salt. Mix them well.

5.Knead it to soft dough with the help of milk-water mixture.

6.Divide the dough into three balls. Roll out thick chapattis.

7.Cut them into diamond shaped pieces.

8.Heat oil. Deep-fry the pieces till done.

9.Very Cryspy Shankarpali is ready.

Kobbari Kadubu(Coconut Sweet)

2009-08-15T21:59:00.000-07:00

Ingredients:

Rice Flour – 2 cups
Oil – 1 teaspoon
Water 2 cups
Salt – a pinch
For the Coconut Filling or the Pooranam:
Freshly grated coconut – 1 cup
Grated Jaggery – 1 cup
Ghee – 1 tablespoon
Cardamom Powder – a pinch

Method:

Heat the water in a deep vessel (kadai) with salt and oil. As the water starts to boil, reduce the flame and put in the rice flour. Close the Kadai with a lid with a little gap for the water to evaporate.

Leave the rice flour and water mixture to cook for about 10 minutes in low flame. After that turn off the stove and stir the dough quickly but firmly so that it doesn’t form lumps.Allow the dough to cool a bit until it becomes lukewarm.

Knead it well till it becomes smooth. Use water to assist in the kneading if necessary. Also use a drop or two of oil while kneading at the end so that the dough doesn’t stick.

Roll the dough into small balls (lemon-sized). Using the fingers, start to flatten the dough; first the edges and gradually shape it like a cup. Apply pressure uniformly.

Keep a fingerful of the filling and fold it to stick the edges well. Press the edges so that it forms a wave-like design.

Arrange many such Kozhakattais on greased idly plates. Steam this for about 10 minutes.

The Kadubus are ready to be savored.

How to make the Coconut Pooranam / Filling:

Grate a medium sized coconut using a standard grater. Run this in a mixer so that large pieces are grated finely. Mix this with grated jaggery and heat it in a pan. Keep stirring till the jaggery dissolves completely. The mixture should now acquire the color of the jaggery and the texture should now have a layer of liquid (from the jaggery). When the mixture becomes thick, add cardamom powder. Remove the pan from the fire and allow it to cool before using it in the Kozhukattai

———————————–

Coconut Cabbage(microwave receipe)

2009-08-15T02:35:00.000-07:00

Ingredients

Coconut 100 Gms, grated
Green chilli 1 no
Spring onion 2, chopped
Cabbage 1, chopped
Mustard seeds ¼ teaspoon
Red chilli 3 nos
Curry leaves About 5
Oil 1 tablespoon

Method

In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
Serve garnished with chopped coriander.

for more receipe visit: http://www.sharpya.com/maneadige.aspx

Appam Recipe

2009-08-13T08:48:00.000-07:00

Ingredients:
Rice - 1 cup
Jaggery(gur) - 1/2 cup
Coconut scraping - 1/2 cup
Banana
Cardamom powder - 1 tea spoon
Oil for frying

Method:
Soak the rice along with 1 table spoon of black gram dal in water
Grind rice,jaggery and coconut scraping very well and prepare the batter
Mix smashed banana and cardamom powder with the batter
Heat oil in deep pan on fire and drop a big ladle (spoon)of batter into hot oil
Fry the Appam till it turns brown and crisp
Remove from oil and serve hot

visit: http://www.sharpya.com/maneadige.aspx

Aloo/Arvi ki Chaat

2009-08-12T02:33:00.000-07:00

Ingredients:
100 gm Tamarind
250 gm Potatoes or Arwi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste

Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arwi(bhuiyan)and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arwi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.

Til ki Kheer

2009-08-12T02:28:00.000-07:00

Ingredients:
100 gm White til
100 gm Desiccated coconut fresh or dry
40 gm Sugar
1 tbsp Raisins
1 tbsp Cashew nuts broken and soaked in warm water
4-5 no Green Cardamom
1 ltr Full cream milk
1 tin Condensed milk

Method of Preparation :
1. Dry roast til and crush them. Keep aside.
2. Pour milk in a sauce pan and boil for 10 minutes. Stir continuously.
3. Then add condensed milk and stir and cook for another 8-10 minutes.
4. Now put crushed cardamoms and sugar. Stir continuously.
5. Add roasted til and desiccated coconut. Keep on stirring. Cook for 10-12 minutes.
6. Pour in a serving dish and garnish with raisins and cashew nuts.
7. This can be used as fast food.

Pedhas(janmastami special receipe)

2009-08-12T02:24:00.000-07:00

Ingredients:
500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds

Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.

Singhare ki Poori ( janmastami special receipe)

2009-08-12T02:21:00.000-07:00

India is a land of myriad colorful festivals. Janmashtami is one such festival celebrated by Hindus across the length and breadth of the country. Lip smacking dishes are savored on the glorious occasion of the birth of the Lord Krishna. Singhare Ki Puri is one of the favorites of people living in northern parts of India. A variant of Poori (Indian fried bread), Singhare Ki Poori is made by using singhare ka atta (also known as kuttu ka atta) and is a specialty of Janmashtami. It is served with pickle or beaten curd. You may also accompany it with Aloo ki sabji (potato curry). Check out the easy recipe of Singhare Ki Puri in the following lines and know how to make the dish.

Ingredients:
1 Cup Singhara Flour
1/4 Cup boiled, mashed Potatoes
1/4 Cup Chopped Spinach
1 tbsp oil
2 chopped green chillies
2 tsp Ajwain Seeds
1/4 Cup Coriander Leaves
1 tbsp Red Chilli Powder
Salt to taste
Oil For Deep Frying

Method of Preparation :
Mix all the ingredients thoroughly. Knead the dough and make small pooris with hand or a rolling pin. Add less quantity of water as compared to what used while kneading wheat flour. Add cooking oil in a pan and fry pooris till dark brown and crisp. Serve it with curd and pickle.

Kalakand (janmastami special receipe)

2009-08-12T02:13:00.000-07:00

Ingredients :
2 litres Milk
1/2 to 3/4 cup Sugar
Chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water

Method of Preparation :
Boil half the milk and add the citric solution as it comes to boil. Switch off the gas. Once the chenna settles sieve through muslin cloth, press out excess water, take
it in a plate and press down. Do not knead. Put the remaining milk in a heavy pan
and boil to half. Add chenna and boil till the mixture thickens. Stir continuously. Add sugar and continue to cook. Stir all the while till it softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.

Gopalkala(janmastami special receipe)

2009-08-12T02:05:00.000-07:00

Ingredients :
250 grams Beaten rice
1 Coconut (fresh and grated)
100 gms Cucumber
60 grams Curd
2 Green chillies
1 tbsp Ghee
1 tsp Jeera (Cumin seeds)
1/2 inch Ginger
1/2 tsp Sugar
Salt to taste

Method of Preparation :
Soak Beaten Rice for 10 -15 minutes. Roughly chop the cucumber and finely chop the green chillies and ginger. Melt ghee in a small pan, add jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well.

Murukku (Rice Chakli)

2009-08-12T01:58:00.000-07:00

Ingredients :
Rice flour 340 gms.
Gram flour 120 gms.
Til seeds 1 tbsp.
Chilli powder 3 tsp.
Asafoetida ½ tsp.
Butter 2 tbsps.
Oil as required
Salt to taste

Method of Preparation :
Mix both rice and gram flour, add chilli powder, asafoetida, butter and salt. Wash the til seeds and add to the flour mixture. Add water and knead into a soft dough. Put small quantities of dough in a murukku mould, hold it over a kadhai with hot oil and press murukkus into the oil. Remove murukku from kadhai when brown and crisp.

Kheer(Janmastami special)

2009-08-12T01:53:00.000-07:00

Ingredients
1 cup Basmati rice
1 cup condensed milk
1 tablespoon custard powder, dissolved in warm milk
3-4 cups of whole milk, diluted with 1-2 cups of water
1/2 cup sugar
1 tbsp raisins
1 tbsp cashewnuts, dry roasted.
1 tsp powdered cardamom

Method of preparation:
Pour milk in a pan and add rice to it. Boil rice and milk in the pan on medium flame until completely cooked (appx. 25-30 minutes). Add custard powder to milk and stir continuously. Add condensed milk, sugar and stir till sugar gets completely dissolved and the mixture thickens.
Add nuts and raisin. Sprinkle it with powdered cardamom for extra flavor.
Can be served both hot as well as cold.

Shrikhand

2009-08-12T01:47:00.000-07:00

Ingredients :
1 kg. Curd (Put in a muslin cloth and hung for 2-3 hours)
1 tbsp warm milk
3/4 to 1 cup powdered sugar
2 tsp cardamom (elaichi) powder
A few saffron strands
Slivers of pistachios & almonds (optional)

Method of Preparation:
Mix saffron in milk and keep it aside. Take a bowl and put Curd, sugar, saffron mixture and cardamom. Mix all the ingredients well either manually or with the help of a blender. Garnish it with almonds and pistachios.

Rice Modak

2009-08-09T23:40:00.000-07:00

Ingredients

Rice flour 2 cups
Water 4 cups
Oil 1 teaspoon
Coconut gratings 2 cups
Sugar 1 cup
Dry fruits 4 tablespoons
Milk ¼ cup
Khoya 2 tablespoon

Method

Boil the water along with the oil and then take it off. Add the flour and knead it well.
Mix the coconut gratings, dry fruits and sugar.
Stir them on fire. Add milk and khoya and cook till well done.
Make small holes in the dough and place small amount of the filling inside it and seal it well.
Shape it like garlic and steam it for 10 minutes.
Take it off, cool it and store it in airtight containers.

Kobbare Unde(Coconut Ladoo)

2009-08-09T23:35:00.000-07:00

Ingredients

Coconuts 2 numbers
Sugar 2 cups

Method

Grate the coconuts and pour the grated coconut and sugar into a saucepan. Stir well over medium heat.
Once the water from the coconut begins to from lumps, remove the mixture from fire.
While still hot grease your palms with a little ghee and roll the mixture into small laddoo balls.
The mixture should not be allowed to get cool, as it would not aid in the formation of the laddoos.

Til Ladoo

2009-08-09T23:33:00.000-07:00

Ingredients

Sesame seeds 40 gm
Black or Brown Jaggery 50 gm
Ghee 1 tablespoon

Method

Lightly roast the sesame seeds. Heat the jaggery in a pan till it melts and then add the roasted sesame seeds to it.
Once the jaggery starts to firm up, remove from fire.
Lightly grease your palm with some ghee and roll one tablespoon of the mixture into a ball.
Be careful with the hot jaggery but the balls should be made while the mixture is still hot.
Serve when the balls come to room temperature.

Karanji(Gujia)

2009-08-09T23:30:00.000-07:00

Ingredients

* Maida 250 gm

* Khoya 1/2 kg

* Oil or ghee 6 tablespoons + some more for frying

* Water 100 ml

* Kismis 15 pieces

* Almonds 125 Gms cut into thin strips

Method

* Mix the 6 tablespoons of cooking oil with maida and mix them so that it is in the form of breadcrumbs. Now add water and make into soft dough and cover it with a damp cloth.
* Fry the khoya till it is of light brown shade. Add the sugar, kismis and almonds and mix well with it. Fry for some time and allow it to cool.
* Now roll the kneaded dough into chappathi shapes but a little thicker and a little smaller in size. Fill half of the round with the khoya mixture and seal it tightly with the other half, twisting the edges inwards. Care should be taken that the filling does not ooze out of the Karanji.
* Then deep fry the gujias to golden brown and transfer them to brown paper to drain excess oil.
* If the gujias are to be stored for long, then they can be dropped into hot sugar syrup. The above measures would make around 40 medium-sized Karanji.

Stuffed Tomatoes(microwave receipe)

2009-08-09T23:19:00.000-07:00

Ingredients

Tomato 4 nos
Bread crumbs 50 Gms
Grated cheese 50 Gms
Onion 3, chopped
Coriander 1 tablespoon, chopped
Salt To taste

Method

Cut the head of the tomatoes and scoop out the pulp inside.
Mix the pulp with the rest of the ingredients and fill in the tomatoes.
Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
Serve hot.

Stuffed Capsicum(microwave receipe)

2009-08-09T23:17:00.000-07:00

Ingredients

Onion 1, chopped
Potatoes 3, boiled and mashed
Turmeric powder ½ teaspoon
Chilli powder ½ teaspoon
Chaat masala 1 teaspoon
Green chilli 2, chopped
Limejuice ½ teaspoon
Oil 1 tablespoon
Capsicums 4 nos
Cottage cheese 100 Gms, mashed
Salt To taste

Method

Slice the head of the capsicums, de-seed and apply salt on the inside.
Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.
To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.
Cook on high for 2 minutes.
Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.

Palak Paneer(microwave receipe)

2009-08-09T23:14:00.000-07:00

Ingredients

Palak 1 cup
Curd ½ cup
Paneer 250 gms
Green chilli paste 1 teaspoon
Garam masala ¼ teaspoon
Salt To taste

Method

Mix all the ingredients well and cook on high mode for 6 minutes to get Palak Paneeer.
Boiled Peas can be added to this to get matter palak paneer.

Paneer Tikka(microwave receipe)

2009-08-09T23:12:00.000-07:00

Ingredients

* Paneer 300 gms
* Chilli powder 1 teaspoon
* Ajwain 1 teaspoon
* Hung curd 1 cup
* Garam masala ½ teaspoon
* Chaat masala ½ teaspoon
* Red color a pinch

Method

* Mix all the ingredients into a paste and coat the paneer pieces with it.
* Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
* Serve with lemon juice and chaat masala.

Spicy Bhindi(microwave recipe)

2009-08-09T20:47:00.000-07:00

Ingredients

Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste

Mix all the ingredients and cook on power 70 for 8 minutes.

Tandoori Cauliflower(microwave receipe)

2009-08-09T20:43:00.000-07:00

Ingredients

Cauliflower 1 medium size
Ginger-garlic paste 1 teaspoon
Lemon juice 1 teaspoon
Chilli powder 1 teaspoon
Hung curd ½ cup
Garam masala 1 teaspoon
Salt To taste

Method

Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.
Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.
Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.
Brown further on 200 degrees for 5 minutes.
Serve sprinkled with chat masala and lemon juice.

Fish Curry(microwave receipe)

2009-08-09T20:41:00.000-07:00

Ingredients

Fish 1 kg, Sole
Ginger, garlic paste 1 tablespoon
Turmeric powder ½ teaspoon
Chilli powder ¼ teaspoon
Tamarind extract 2 tablespoons
Coconut milk 1 cup
Coriander 1 tablespoon
Green chillies 2 nos, chopped
Salt To taste

Method

Marinate the fish with the red chilli powder, ginger-garlic paste, tamarind paste, turmeric, green chillies and salt.
Keep for ½ an hour. In a large bottom dish take the oil and add fish and cook covered for 3 minutes on high mode.
Turn the fish over and pour the coconut milk over it and cook covered on medium high of 70 for 14 minutes.
Garnish with coriander and serve.

Mutton Tikka(microwave receipe)

2009-08-09T20:38:00.000-07:00

ngredients

Mutton ½ kg, chopped to1-inch pieces
Hung curd ½ cup
Butter 2 tablespoons
Coriander 3 tablespoons, chopped
Garlic 2 cloves, crushed
Mint 3 tablespoons, chopped
Chilli powder ½ teaspoon

Method

Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.
The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.
Pre-heat the convection oven at 200 degrees.
Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.
Then brown it on convection mode on 200 degrees for 5 minutes.
Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.

Garlic Prawns(microwave receipe)

2009-08-09T20:36:00.000-07:00

Ingredients

Prawn 500 Gms, peeled and de-veined
Butter 60 Gms
Garlic 5 cloves, crushed
Parsley 1 teaspoon, chopped
Lemon juice 1 tablespoon
Salt To taste

Method

Take the prawns and garlic in a flat dish and cook on high for 1 minute.
Add the rest of the ingredients and cook covered on high for 8 minutes.
Stir when the process is half way through.
Allow it to stand for some 5 minutes and then serve.

Roast Chicken(microwave receipe)

2009-08-09T20:32:00.000-07:00

Ingredients

Chicken 800 Gms
Butter 25 Gms
Herbs 1 teaspoon
Salt and pepper To taste

For Sauce

Red wine 1 tablespoon
Orange juice 1 teaspoon
Butter 1 teaspoon
Flour 1 teaspoon

Method

Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.

Chicken Korma(microwave receipe)

2009-08-09T20:29:00.000-07:00

Ingredients

Chicken ½ kg, boneless
Curd 2 cups
Ginger-garlic paste ½ teaspoon
Chilli powder ½ teaspoon
Coriander powder ½ teaspoon
Garam masala ¼ teaspoon
Cloves 4 nos
Cardamom 1 crushed
Cashew paste ½ teaspoon
Oil 1 tablespoon
Fresh cream 2 tablespoons
Onions sliced and fried

Method

Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
Add cream and garnish with the fried onions and sprinkle garam masala.

Fish Tikka(microwave receipe)

2009-08-09T20:26:00.000-07:00

Ingredients

Pomfret 1 kg cut into frillets
Potatoes 1 cup, boiled and mashed
Ginger-garlic paste 1 teaspoon
Green chilli paste ½ teaspoon
Coriander 1 tablespoon
Garam masala ½ tablespoon
Spring onion 1 tablespoon, chopped
Lemon juice 1 teaspoon
Oil 1 teaspoon
Salt To taste

Method

Cook the fish with one tablespoon of water on high mode for 6 minutes.
Mash it and mix it well with the rest of the ingredients.
Make into small balls and flatten them brushing the top with oil.
Grill on convection mode for 10 minutes at 200 turning them once in between.
Serve hot with mint chutney.

Tandoori chicken

2009-08-09T20:22:00.000-07:00

Ingredients

Chicken about 1200 Gms cut into pieces
Butter for basting 50 Gms
Chaat masala 1 tablespoon
Ginger-garlic paste 1 tablespoon
Lemon juice 1 tablespoon
Chilli powder ½ tablespoon
Hung curd 1 cup
Dhania powder 1 tablespoon (coriander)
Garam masala 1 tablespoon
Salt To taste

Method

Clean the chicken pieces and make small incisions.
Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
Towards the end of the cycle baste with the butter on both the sides.
Serve with onion rings, lemon wedges and sprinkled with chaat masala.

Prawn Pullav(microwave receipe)

2009-08-09T20:19:00.000-07:00

Ingredients

Rice 1 cup, soaked
Water 2 cups
Oil 1 tablespoon
Cloves 4 nos
Cardamom 1
Onion 2 chopped
Prawn 250 Gms, medium sized
Ginger-garlic paste ½ teaspoon
Tomatoes 2
Chilly powder ½ teaspoon
Coriander powder ½ teaspoon
Cumin powder ½ teaspoon
Turmeric powder ¼ teaspoon
Garam masala ½ teaspoon
Coriander leaves 1 teaspoon, chopped
Salt To taste

Method

Take oil, cloves, cardamom and onions and cook on high for 4 minutes.
Then add the prawns, tomatoes, ginger-garlic paste and the rest of the ingredients except the rice and cook for 5 minutes at high mode.
Add the rice to the mixture then and cook on high for16 minutes more.
Serve while hot.

Chicken Biryani( MICROWAVE RECIPES)

2009-08-09T20:06:00.000-07:00

Ingredients

Rice 1 cup
Water ¾ cup
Chicken 250 gms in small pieces
Curd 100 Gms
Garam masala 1 tablespoon
Red color a pinch dissolved in a teaspoon of milk

Method

Cook the chicken, 1 tablespoon of water, curd, garam masala and salt at medium mode for 10 minutes.
Add rice along with the required amount of water and cook on high for 16 minutes.
Cover it well.
Add the color on top and garnish with fried onions and serve hot.

Vegetable Pulao

2009-08-09T11:45:00.000-07:00

Ingredients

Rice 1 cup
Water 2 cups
Oil 1 tablespoon
Onion 1 large
Mixed vegetables 1 cup, chopped
Green chilly 2 nos
Garam masala 1 tablespoon
Salt To taste

Method

Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
Allow it to stand for 5 minutes and serve hot.

Lemon rice

2009-08-09T11:42:00.000-07:00

Ingredients

Rice 1 cup
Water 2 cups
Oil 1 teaspoon
Coconut 2 tablespoons, grated
Lemon juice 2 tablespoons
Salt To taste

Seasoning

Green chilly 2 nos
Mustard seeds ¼ teaspoon
Curry leaves 5
Turmeric powder ¼ teaspoon
Peanuts 25 gms
Channa dal 2 tablespoons
Oil 1 teaspoon

Method

In a bowl take oil along with the seasoning and cook high for 3 minutes covered with a napkin or paper towel to prevent splattering.
Cook the rice with 2 cups water on high for 16 minutes.
Add the seasoning, coconut and salt with the rice and mix well.
Stir the lemon juice with it and allow it to stand for 5 minutes.
Serve while hot with plain coconut chutney or yogurt.

Plain rice

2009-08-09T11:37:00.000-07:00

Ingredients

Rice 1 cup
Water 2 cups

Method

Wash and soak the rice for about half an hour.
Cook on high mode with power of 60 for 16 minutes while covered.
Allow it to stand for 5 to 10 minutes and then serve hot.

Potato and corn Salad

2009-08-09T11:36:00.000-07:00

Ingredients

Corn 2 cups, pre-cooked
Onions 2 finely chopped
Green chilies 1 chopped
Potato 5 pre-boiled

Dressing

Chilly sauce ½ teaspoon
Tomato sauce 1 tablespoon
Cream cheese 2 cups
Coriander leaves 2 tablespoons, chopped
Salt and pepper To taste

Method

Take corn with ½ a cup of water and cook on high for 5 minutes till the corn is cooked.
Take the potatoes with 2 cups of water and cook for 9 minutes on high while covered.
Peel and dice the potatoes and allow it to cool.
In a separate bowl mix well all the dressing ingredients, the potatoes and the corn and serve.

Potato and Rajama Salad

2009-08-09T11:33:00.000-07:00

Ingredients

Potatoes ½ kg
Spring onions 2 chopped
Green chilies 2
Kidney beans (rajma) 200 gms, de-seeded
Garlic 2 cloves, crushed
Oil 1 teaspoon
Coriander a little, chopped
Salt and pepper To taste

Method

Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
Add the rest of the ingredients mixing well and cook on high mode for another 4 minutes.
Serve hot garnished with the chopped coriander leaves

Tomato soup

2009-08-09T11:30:00.000-07:00

Ingredients

Carrots 2, grated
Tomatoes 1 kg
Onion 2 finely chopped
Sugar a pinch
Tulsi ¼ teaspoon
Fresh cream 1 tablespoon
Celery stick 1
Salt and pepper To taste

Method

Cook the tomatoes with some water in a bowl for 5 minutes on High mode and then place in cold water.
Then remove the skin and puree it and drain for the seeds.
In another bowl take butter, carrots, onion and celery and cook for 3 minutes at high.
Puree the carrot mixture and mix with the tomato puree and the seasoning.
Cook on high for 6 minutes. Serve with cream swirled on top.
Mix back with the liquid and cook on high for 4 minutes and serve with croutons.

Cream of Mushroom

2009-08-09T11:28:00.000-07:00

Ingredients

Mushroom 250 Gms, chopped
Onion 1
Corn Flour 1 tablespoon
Butter 1 tablespoon
Milk ¼ cup
Water 2 cups
Salt and pepper To taste

Method

Mix all the ingredients and cook on high for 6 minutes. Drain the liquid and keep aside and puree the mushrooms.
Pour back into the liquid and cook on high for 3 minutes and serve while hot.

Chicken chilly soup

2009-08-09T11:26:00.000-07:00

Ingredients

Chicken
Onion
Mushrooms
Chilly garlic sauce
Sugar
Corn flour
Egg white
Red chilly
Vinegar
Salt and pepper

Method

In a deep bowl take all the ingredients except the corn flour with about eight cups of water and cook covered on Medium power of 60 for 16 minutes.
In a small bowl, mix the corn flour with some tablespoons of the chicken stock well and cook on high mode for 30 seconds.
Then add this to the soup stock and cook on high for 3 minutes and serve while hot.

100 Gms
1 chopped
4 pieces
1 teaspoon
½ teaspoon
2 tablespoons
1 No whisked
1 chopped
1 tablespoon
to taste

Tomato Anna(Rice)

2009-08-09T09:20:00.000-07:00

Ingredients :

Tomatoes medium size    4 Nos Chopped lengthwise

Basmati Rice            1 Cup

Onion Small             1 NO  Chopped lenghtwise

Ginger finely chopped   1 " inch piece

Salt Acc To Taste

Chilli Powder           1 tsp

Dhani Powder            2 tsp

Jeera Powder            1 tsp

Tumeric                 1/2 tsp

Garam Masla Powder      1 tsp

Oil                     3 tbsp

Fresh Coriander         For Garnishing

Mustard seeds           For Seasoning

Method: 

Cook the Basmati Rice & let it Cool.

Heat the Oil in the Pan & add mustard seeds.
When it starts spluttering add Onions , fry till
translucent.

Add ginger ,tomatoes , salt,tumeric & keep stirring.
When Everything is mixed together add all the dry
masala powders.

Let it cook; keep stirring frequently.
When the tomatoes are cooked add the Rice
& combine.

Garnish with Fresh Coriander leaves & enjoy.

Vangi Bhat(Brinjal Rice)

2009-08-07T02:01:00.000-07:00

Ingredients:

1 cup long grain (basmati) rice

5 med. oval(Vangi) brinjals with stems intact

1 tbsp. fresh coriander finely chopped

1 stalk curry leaves

1/4 tsp. cinnamon-clove powder

1/2 tsp. garam masala salt to taste 2 tbsp. oil 1 bay leaf, cut into pieces

1/2 tsp. each cumin & mustard seeds

3-4 pinches asafoetida

1 tsp. butter

Method: Wash, clean and soak rice in 3 cups salted water for 20 minutes.

Cut brinjals into quarters lengthwise, keeping stems attached.

Heat oil, add seeds, bayleaf,allow to splutter. Add asafoetida, curry leaves, stir. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.

Drain and save rice from water.

Add rice, stir fry for 2-3 minutes.

Add paste, cook for 2-3 minutes more. Add all other ingredients, stir gently. Add 3 cups saved water.

Add salt to taste. Cover, simmer and cook till rice is done, but no water is remaining.

Serve hot with Rita

Masala filled brinjal curry

2009-08-07T00:09:00.000-07:00

Ingredients: Brinjals 8 ( medium size , round ones - preferred )

Rosted ground nut powder 1 cup

Tamrind paste 1/4 cup Garam masala 1 tsp red chilli powder 1tsp jeera 1/2 tsp mustered 1/2 tsp turmeric powder 1/4 tsp Jagaree little Curry leaves Green Chillies ( medium hot ) 2 Coriander leaf Oil ( small cup )

Salt to taste

Method :

Make a paste of ground nut powder, tamarind paste, garam masala, red chili powder and coriander leaves.

Add salt to this and mix well.

Cut brinjals into 4 pieces vertically such that the pieces hold together at one end.

Stuff sufficient paste into the brinjals.

Heat oil in a thick bottom pan, put mustered, jeeta, green chilli, curry leaves, termeric powder.

Next add the stuffed brinjals and remaining paste,

Stir the brinjals till they are fried on all sides.

Tastes good with rotis or with white rice and ghee.

Groundnut Chutney Pudi

2009-08-06T23:54:00.000-07:00

Groundnut Chutney Pudi serves an accompaniment / supplement for chapattis, breads, idli, dosas, vadas etc. It is easy to make and can be stored in an air-tight container for 3-4 weeks Ingredients: groundnuts 1 cup 1 tbsp cumin seeds 1 tbsp red chili powder 1 tsp sugar 2-3 garlic petals Salt to taste Method: 10 minsDirections: Roast the groundnuts in a pan. Allow to cool, In Mixer jar put ground nuts, chilli powder, garlic petals, sugar, salt and then grind into powder.

Palak Pulao

2009-08-06T23:28:00.000-07:00

Palak (Spinach) pulao …..it feels good ? Very healthy recipe, mainly for the kids who doesn’t want to have greens, It is my original pulav recipe for palak.

Ingredients: Palak – 1 bunch Potatoes – 2 no. Green Mutter – 1/4 cup Onion – 1 big Green chillies – 5 no. Rice – 3cups water – 6 cups Ginger – 1 tspn Garlic – 1 Tbspn Garam masala – 1 tbspn, Curd – 2 tbspn salt to taste oil 2 tbspn Jeera+shahi jeera – 1 tspn cloves – 2 no. cinnamon – small piece bay leaves – 2 Turmeric – A pinch

Method: 1.Heat oil in pan, add cloves, cinnamon, bay leaves, jeera ,shahi jeera. 2.When jeera starts spluttering, add onions (cut lengthwise), chilli-ginger-garlic paste, salt and a pinch of turmeric. 3.Fry for about 7 min. Now add cubed potatoes,mutter. saute it well for 5 min and then add chopped palak (spinach). 4.When spinach is half cooked add 2 tbspn of curd n mix it well. 5.Add 6 cups of water.Let the water boil. 6.Once see the taste. If u feel it to be less spicy then add garam masala to it. 7.Now add 3 cups of rice and pressure cook it. Serve hot with Raita.

Bread Jamun a mouth watering sweet

2009-08-06T10:09:00.000-07:00

This is home made and easy to made sweet with lesser time. Will be useful when guests appeared home without intimation.

Ingradients :

slices of bread - 4

sugar - 1 cup

elaichi - 2

Oil/ghee for fry

Cashew for garnish

Method:

Make bread slics equal two parts Fry till brouwn in oil or ghee Next in another pan Put sugar and little water allow this to boil for 2 minits When this syrup will become warm add fried bread top put elichi powder and garnish with dryfruits(Optional).

Moong Dal Paratha

2009-08-03T00:05:00.000-07:00

Moong dal paratha is a favorite at home. Especially for travel, it is convenient to carry. This one is mom-in-law’s recipe. It involves preparing a moong dal filling. Then, the masala is stuffed and rolled out as parathas. It can also be made as puris/pooris. The masala can be prepared and stored for about a week.

Ingredients:

Wheat flour: 2 cups

Oil for making parathas

For the moong dal filling:

Moong/Mung dal (Green gram skinned and split): 1 cup

Green Chillies: 6-7

Ginger: 1 cm piece

Mustard seeds: 1.2 teaspoon

Cloves (Laung): 4-5

Red chilly powder: ¼ teaspoon

Garam masala powder: ¼ teaspoon

Coriander (dhania) powder: a pinch

Turmeric (haldi) powder: ¼ teaspoon

Chickpea flour (besan): about 2 teaspoons

Cooking oil: 1 tablespoon

Salt to taste

Method:

For the dough, knead the wheat flour with the required amount of water – you may use around a cup of water. Make the dough a soft pliable one. You may use warm water for better results.
Cover the dough with a tissue/cloth and set aside for about 20-30 minutes.
Wash and cook moong dal in about 1.5 cups of water in a pressure cooker for about 4 whistles or till the dal is cooked but separate (not mushy). Turn off the heat and wait for the steam pressure to be released by the cooker.
1. In the meanwhile, chop the green chillies and ginger finely.
2. Heat the oil in a heavy-bottomed non-stick vessel. When well-heated, add the mustard seeds and fry till they pop.
3. Then, crush and add the cloves. Sauté for a few seconds.
4. Add and fry the chopped green chillies and ginger for a minute.
5. Now, add the moong dal and sauté for a couple of minutes till slightly dry.
6. Mix in the chickpea flour, spice powders, salt to taste. Ensure no lumps of the powders are left and mix the masala well.
7. Continue to roast covered with stirring at regular intervals – till the chickpea flour is cooked (about 8-10 minutes). If the mixture sticks to the bottom of the vessel, sprinkle 1-2 tablespoons of water.
8. Turn off the heat when done and let the masala rest in the vessel and cool down. This helps the flavors set in. In case the mixture sticks a bit to the vessel, it is released when the filling cools down.
9. When well-cooled, crumble the masala like a chutney powder. This filling is ready – it can be stored refrigerated and made into parathas whenever you want
10. To make parathas, divide the dough into balls – about the size of a large lemon.
  Take a ball and roll out to a 3 inch disc. Place a spoonful of the moong filling.
  Bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala.
  Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. Take care that the stuffing does not burst out – the masala has mustard seeds – this may tear the dough a little, but that’s okay – just try to roll out the paratha gently to minimize the tears.
  Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.
  Make all parathas this way.
  Parathas are ready to be served and enjoyed . These parathas taste great with curd and pickle.

DAAL PARATHA

2009-08-03T00:00:00.000-07:00

Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

Preparation:

Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
Soak moong dal for one hour. Wash and drain all the water.
Cook the moong dal 1 cup of water.
Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool.
Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
Serve daal paratha hot with curry.

GUJARATI KADHI

2009-08-02T23:46:00.001-07:00

Ingredients:

2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Preparation:

Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

GUJARATI KHAMAN DHOKLA

2009-08-02T23:42:00.000-07:00

Ingredients:

1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

MOONG DAL CHAKLI

2009-08-02T23:40:00.000-07:00

Ingredients:

2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required

Preparation:

Cook the mungdal to a paste like consistency .
In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
Cool moong dal chakli completely before storing in an airtight container.

Shrikhand

2009-08-02T23:34:00.000-07:00

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds

How to make shrikhand:

Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator.
Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.