ALOO PARANTHA [POTATO PARANTHA] RECIPE

Potato Paranthas

INGREDIENTS FOR POTATO PARANTHAS


For the dough
Whole wheat flour—250 gms
Ghee or oil – 20 gms
Carom seeds – 1 tsp
Salt to taste

For the filling
Potato – 150 gms [boiled and mashed]
Onion – 50 gms [finely chopped]
Coriander leaves – 30 gms [chopped]
Green chilies – 6 [chopped]
Red chilli powder – 1 tsp
Garam masala [spicy masala] – ½ tsp
Cumin seeds – 1 tsp [roasted]
Salt to taste

METHOD OF PREPARING POTATO PARANTHAS

Mix whole wheat flour, ghee, carom seeds and salt to taste gently by adding enough water.
Keep aside for 20 minutes.
Divide into 6 parts.
Mix all the filling ingredients well and divide into 6 parts.
Roll out each portion of the dough a little. Keep a portion of the filling in the centre, raise the sides and cover the filling.
Roll out into medium sized paranthas.
Heat the griddle and cook the paranthas on the both sides by applying enough butter or ghee.
Serve hot with yogurt and mango pickle.

ONION PEAS PARANTHAS RECIPE

ONION PARANTHAS

INGREDIENTS FOR ONION PARANTHAS


Whole wheat flour – 250 gms
Ghee or oil – 20 gms
Salt to taste
For the filling
Green peas – 75 gms [boiled and mashed]
Onion – 200 gms
Cottage cheese – 50 gms
Coriander leaves – 30 gms [finely chopped]
Green chilies – 5 [finely chopped]
Red chilli powder – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Salt to taste
Butter or ghee for shallow frying

METHOD OFPREPARING ONION PARANTHAS

Mix whole wheat flour, ghee or oil and salt to taste well and knead into soft dough by adding a little water.
Keep aside for half an hour.
Mix all the ingredients for the filling well
And divide into 6 portions.
Roll out each portion of the dough a little. Keep a portion of the filling in the centre, raise the sides and cover the filling.
Roll out into medium sized paranthas.
Heat the griddle and cook the paranthas on both the sides by applying butter or ghee.
Serve hot with pickle and yogurt.

STRAWBERRY FRUIT CREAM RECIPE

STRAWBERRY

INGREDIENTS FOR STRAWBERRY FRUIT CREAM

Strawberry – 10 pieces
Fresh cream – 1 ¼ cup
Powdered sugar – 5 tbsp
Cottage cheese – 200 gms

For the decoration
Few seeds of pomegranate seeds

METHOD OF PREPARING STRAWBERRY FRUIT CREAM

Blend cottage cheese, sugar powder and cream.
Mash the strawberries well
Mix the beaten cream with mashed strawberries. Transfer in to a serving bowl and decorate with pomegranate seeds
Refrigerate for 25 minutes.
Serve cold.

PINEAPPLE FRUIT CREAM

INGREDIENTS
Pine apple slices – 2 [canned]
Cottage cheese – 100 gms [crumbled]
Sugar powder – 4 tsp
Fresh cream – 1 ½ tbsp
For the garnishing
Cherry – 2 pieces
Seeds of cardamoms
METHOD
Blend cottage cheese, sugar and fresh cream in a mixer grinder. Cut the pineapple slices into 6 pieces
Arrange the pineapple pieces in a bowl and apply the cream mixture as a top layer on the slice.
Decorate with cherry pieces and cardamom seeds.
Keep in the refrigerator for 25 minutes.
Serve cold.

MUSHROOM RICE

INGREDIENTS
Rice – 1 cup [soaked for 20 minutes]
Mushroom – 100 gm
Black pepper corns--7
Ginger paste – 1 tsp
Spring onion stalk--2 [chopped]
Bay leaf – 1
Water – 1 ¾ cup
Milk – ¼ cup
Salt to taste
Oil – 1 tbsp
METHOD
Heat oil in a pan and put garlic paste, ginger paste and fry for 2 minutes.
Add spring onion stalk, pepper corns and mushrooms and fry for another 5 minutes.
Add rice, salt, milk and water and cook for 20 minutes on low flame.
Serve hot

GREEN GRAM [MOOG DAL] KICHDI

INGREDIENTS
Green gram [moog dal] – ½ cup
Rice – 1 cup
Oil – 2 tbsp
Green chilies – 2 [chopped]
Tomatoes – 2 [chopped]
Potato –1[cut into small pieces]
Onion – 1 [chopped]
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Salt to taste
Asafoetida – 1 pinch
METHOD
Wash the rice and dal and soak for 20 minutes.
Heat oil in a pan and put cumin seeds, asafoetida, green chilies and fry for 2 minutes,
Add potato cubes and fry for another 5 minutes.
Add turmeric powder and chopped tomatoes and stir continuously.
Add washed rice, green gram [moog dal], 3 ½ cup of water and salt to taste.
Cook in low flame at least 20 minutes.
Serve hot with green chutney or yogurt.

GARLIC CHUTNEY

INGREDIENTS
Garlic – 15 flakes
Tomatoes – 4 pieces [chopped]
Green chilies – 2
Ginger – 1 piece [chopped]
Red chilli – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Cumin seeds – 1 tsp
Oil – 2 tbsp
METHOD
Grind all ingredients with little water.
Heat oil in a pan and put cumin seeds and fry 2 minutes.
Add garlic paste into the pan and fry for 5 – 7 minutes.
Serve with rice or chapatti

MINT COCONUT CHUTNEY

INGREDIENTS
Mint leaves – 2 cups [chopped]
Coconut – 1 ½ cup [grated]
Ginger – 1 small piece [chopped]
Green chilies – 4
Onion – 1 [cut into slices]
Salt to taste
Oil – 2 tsp
Asafoetida – 1 pinch
Curry leaves – 2 strands
Lemon juice – 1 tbsp
METHOD
Grind mint leaves, grated coconut, chopped ginger, green chilies, and onion by adding little water.
Heat oil in pan and put mustard seeds, asafoetida, and curry leaves.
Fry for 2 minutes and mix to the coconut mint chutney.
Add lemon juice and salt. Mix gently.
Serve with rice or chapatti

COTTAGE CHEESE KEBABS

INGREDIENTS
Cottage cheese – 250 gms
Cabbage – 150 gms
Green chilies – 8 [chopped]
Onions – 3 [chopped]
Potatoes – 4 [boiled and mashed]
Coriander leaves – 1 tbsp [chopped]
Bread slices – 2 [squeezed out from water]
Ginger – 1 piece [chopped]
Garam [spicy masala] masala – ½ tsp
Salt to taste
Oil for frying
METHOD
Mix all ingredients properly. Shape them into medium sized round kebabs.
Heat oil in a pan and deep fry the kebabs till golden brown.
Serve hot with coriander chutney or tomato ketchup.

PASTA YOGURT SALAD

INGREDIENTS
Macaroni – 500 gms [boiled]
Red capsicum – 100 gms [cut into small pieces]
Yellow capsicum – 100 gms [cut into small pieces]
Green capsicum – 100 gms [cut into small pieces]
Cucumber – 100 gms [grated]
Yogurt – 350 gms
Fresh cream – 250 ml
Mustard seeds paste – 1 tbsp
Sweet corn – 200 gms
Sugar – 50 gms
Coriander leaves – 2 tbsp [chopped]
Salt to taste
METHOD
Mix all the ingredients.
Refrigerate for 25 minutes.
Serve cold.

PEPPER RASAM

INGREDIENTS
Urad dal 4 tsp
Red chilli -- 1[cut into pieces]
Raw rice – 2 tsp
Pepper – 1 tsp
Asafoetida – 1 pinch
Coconut [grated] – 2 tbsp
Milk – 2 tsp
Oil – 1 tbsp
Salt to taste
Curry leaves – 1 strand
Lemon juice – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
METHOD
Fry all ingredients with little oil, till it become light brown.
Grind the ingredients with coconut in a mixer grinder by adding little water.
Add 2 cups of water, milk, salt and curry leaves and bring to boil at least 10 minutes.
Heat oil in a pan put mustard seeds, cumin seeds, asafoetida and fry for 2 minutes.
Serve hot by adding lemon juice with rice.

LEMON RICE

INGREDIENTS
Rice – 2 cups [boiled]
Mustard seeds – 2 tsp
Ground nuts – 10 gms [roasted]
Green chilies – 2 tsp [chopped]
Gram dal [chana dal] – 1 tsp
Turmeric powder – ¼ tsp
Urad dal – 1 tsp
Oil – 1 tbsp
Lemon juice – 2 tbsp
Salt to taste
METHOD
Heat oil in a pan put gram dal [chana dal], urad dal, ground nuts, mustard seeds and curry leaves and fry for 2 minutes.
Add turmeric powder, boiled rice and salt.
Mix well.
Add lemon juice and mix gently.
Serve hot.

MYSORE RASAM

INGREDIENTS
Red chilli – 1 tbsp
Coriander seeds – 1 tbsp
Mustard seeds – ½ tbsp
Cumin seeds – ¾ tbsp
Pepper – ½ tbsp
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Curry leaves – 2 strands
Tuver dal [arahar dal] – ¼ cup
Tomatoes – 5
Tamarind juice – 2 tsp
Oil – 2 tsp
Salt to taste
METHOD
Fry red chilli, coriander seeds, mustard seeds, cumin seeds and pepper without oil and make its powder and add turmeric powder and asafoetida.
Cook the tuver dal [arahar dal], tomatoes and rasam powder in a pressure cooker at least 10 minutes.
Mash the boiled tomatoes and mix with dal and rasam powder.
Bring to boil by adding tamarind juice, curry leaves and salt for 5 – 7 minutes.
Heat oil in a pan and put mustard seeds ½ tsp, cumin seeds ½ tsp, curry leaves and fry for 1 minute and add to the rasam.

VEGETABLE SOUP [CONTINENTAL] RECIPE

VEGETABLE SOUP [CONTINENTAL]

INGREDIENTS FOR VEGETABLE SOUP

Vegetable stock – 2 cups
Cabbage – 3 leaves [chopped]
French beans – 3 [minced]
Carrot 1 – [minced]
Salt to taste
White pepper – ½ tsp
Butter – 2 tsp
Ajinomoto – ¼ tsp
Refined flour – 1 tsp

METHOD OF PREPARING VEGETABLE SOUP

Melt butter in a pan and mix the flour.
Add stock gradually and stirring continuously, to avoid formation of lumps.
Then add the vegetables, ajinomoto, pepper and salt to taste.
Bring to boil until it thickens
Serve hot

VEGETABLE SOUP RECIPE

VEGETABLE SOUP

INGREDIENTS

Tomato – 5 [chopped]
Onion – 1 [chopped]
Potato – 1 [small size, cut into cubes]
Ginger – 1 piece [chopped]
Carrot – 25 gms [shredded]
Cabbage –20 gms [shredded]
Spinach – 25 gms [chopped]
Salt to taste
Sugar – 1 tsp
Pepper powder – ½ tsp
Cottage cheese – 25 gms [grated]

METHOD OF PREPARING VEGETABLE SOUP

Cook the tomatoes, onions and potatoes in a pressure cooker at least 10 minutes, by adding 250 ml water.
Blend in a liquidizer, strain and add 250 ml water again.
Add the carrot, cabbage, spinach, ginger, salt, sugar and bring to a boil.
Serve hot by garnishing the soup with grated cottage cheese and pepper powder.

POTATO IN TOMATO GRAVY RECIPE

POTATO INTOMATO GRAVY

INGREDIENTS FOR POTATO IN TOMATO GRAVY

Potato – 5 [boiled]
Tomato – 3 [chopped]
Cumin seeds – 2 tsp
Asafoetida – ¼ tsp
Coriander powder – 1½ tsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Green chilli -- 2 [chopped]
Oil – 2 tbsp
Salt to taste
Coriander leaves-- 2 tsp [chopped]

METHOD OF PREPARING POTATO IN TOMATO GRAVY

Heat oil in a pan and put cumin seeds, asafoetida and fry.
Add chopped tomatoes , chopped green chilies and fry till the tomatoes become paste.
Add turmeric powder, coriander powder, and red chilli powder and fry for 2 minutes.
Mash the boiled potatoes and add to the tomato mixture. Add salt to taste and one cup of water. Cook for 10 minutes.
Pour into a serving bowl and garnish with chopped coriander leaves.
Serve hot.

PRAWNS FRY

INGREDIENTS
Prawns – 1 kg
Garlic paste – 1 tsp
Tomato – 1 [chopped]
Ginger paste – 1 tsp
Aniseeds powder – 1 tsp
Red chilli powder – 3 tsp
Onion – 1 [chopped]
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Curry leaves – 2 strands
Salt to taste
Oil – 2 tbsp
METHOD
Cook the prawns with salt and turmeric powder, drain and keep aside.
Mix ginger paste, garlic paste, aniseeds powder, chopped onion, coriander powder, red chilli powder, chopped tomato and little salt.
Apply this mixture on prawns. Keep aside for marinating for 30 minutes.
Heat oil and put this prawn’s mixture and stir continuously. Add curry leaves.
Cover the pan with a lid and cook in low flame at least 10 minutes.
Serve hot.
Prawns fry, prawns fry recipe, how to make prawns fry prawns fry delicious recipe, prawns fry healthy recipe.

COTTAGE CHEESE IN CASHEW NUT GRAVY

INGREDIENTS
Cottage cheese – 200 gms [cut into cubes]
Cashew nut – 1 tbsp [paste]
Yogurt – 50 gms
Red chili powder – 1 tsp
Tomato puree – 50 gms
Salt to taste
Garam [spicy] masala – 1 tsp
Poppy seeds paste – 1 tbsp
Coconut paste – 2 tbsp [chopped]
Oil for frying
Coriander leaves – 2 tsp [chopped]
METHOD
Heat oil in a pan and shallow fry the cottage cheese cubes. Drain on an absorbent paper
Mix yogurt, poppy seeds paste and coconut paste, cashew nut paste.
Heat oil and put this mixture and fry for 2 minutes.
Add red chilli powder, garam [spicy] masala powder, and salt to taste. Add 150 ml of water and cook for 5 minutes.
Add cottage cheese.
Garnish with chopped coriander leaves and serve hot.

RICE FLAKES UPMA RECIPE

RICE FLAKES UPMA

INGREDIENTS FOR RICE FLAKESUPMA

Rice flakes – 250 gms
Green chilies – 6 [chopped]
Ginger – 1 piece [chopped]
Curry leaves – 2 strands
Mustard seeds – 1 tsp
Ground nut – 10 gms [roasted]
Urad dal – 1 tsp
Gram dal – 1 tsp
Red chilli – 2 [cut in to pieces]
Oil – 1 tbsp
Turmeric powder – ¼ tsp
Lemon juice – 2 tsp
Coriander leaves – 2 tsp [chopped]
Salt to taste

METHOD OF PREPARING RICE FLAKES UPMA

Wash the rice flakes in running water, drain and keep aside.
Heat oil in a pan and put mustard seeds, Urad dal, gram dal, red chilli pieces, ground nuts and curry leaves and fry for 2 minutes.
Add turmeric powder, wet rice flakes and salt. Stir continuously for 2 minutes.
Cover the pan with a lid and cook in low flame for 2 minutes. Mix lemon juice.
Garnish with chopped coriander leaves.
Serve hot

FRENCH BEANS WITH COCONUT

INGREDIENTS
French beans ½ kg
[Cut into small pieces]
Coconut – ½ cup
Green chilies – 5
Onion – 1 [cut into small pieces]
Turmeric powder – ¼ tsp
Mustard seeds – 1 tsp
Gram dal – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 strand
Red chilies – 2 [cut into pieces]
Oil – 1 tbsp
Salt to taste
METHOD
Heat oil in a pan and put mustard seeds, red chilli pieces, gram dal, urad dal, and curry leaves and fry.
Add French beans, turmeric powder and salt.
Mix gently and cover the pan with a lid and cook in low flame at least 10 minutes.
Grind the coconut, onion, and green chilies without water.
Add this coconut paste and cook for another 5 minutes.
Serve hot with rice or chapatti.

BADAM [ALMOND] MILK

INGREDIENTS
Milk made – ½ tin
Milk – 1 ½ cup
Badam [almond] – 10 [soak in water and remove its skin and make a paste]
Poppy seeds powder – 1 tsp
Cumin seeds powder – 1tsp
Sugar – 1 tsp
METHOD
Mix badam [almond] paste, cumin seeds powder and poppy powder.
Add milk made, milk, and sugar and blend gently. Pour into a serving glass.
Add ice cubes and garnish rose petals or saffron strands.

COTTAGE CHEESE IN GREEN GRAVY

INGREDIENTS
Fresh cottage cheese – 250 gms
Oil--30 gms
For the paste
Green chilies – 8 [chopped]
Ginger – 1 piece [chopped]
Garlic flakes – 10 [chopped]
Spinach – 150 gms
Mint leaves -- 10 gms
Fenugreek leaved—50 gms
Tomato – 4 [chopped]
Turmeric powder – ½ tsp
Yogurt – 50 gms
Cardamom powder – ½ tsp
Red chilli powder – ½ tsp
Cinnamon powder – ½ tsp
Salt to taste
METHOD
Mix yogurt, cardamom powder, cinnamon powder, red chilli powder, turmeric powder, and salt to taste.
Apply this mixture on the cottage cheese cubes and keep aside.
Grind the chopped spinach, fenugreek leaves, mint leaves to get a green paste.
Heat oil in a pan and put chopped green chilies, chopped garlic flakes, and chopped ginger and fry for 2 minutes.
Add chopped tomatoes and stir continuously. Add the green paste, salt and cook for 5 minutes.
Add the marinated mixture and cook for another 5 minutes. Serve hot.

HOW TO MAKE MIXED FRUIT JAM

MIXED FRUIT JAM

INGREDIENTS FOR MIXED FRUIT JAM

Mixed fruit pulp – ½ cup
[Peach, plum, banana, apple, pineapple, mango]
Sugar – ½ kg
Citric acid –3 gm
Red colour – few drops
Pineapple essence – few drops
Mango essence – few drops
Sodium benzoate – 2gm
Lime juice – 2 tbsp

METHOD OF PREPARING MIXED FRUIT JAM

Take out the pulp from different fruits.
Mix the fruits pulp with sugar and cook in a pan by adding 1 cup of water. Stirring in between, cook until you achieve the desired thickness.
Add lemon juice, citric acid, colour, preservative and essence.
Cool and fill in an air-tight jar.

CORN FLOUR BREAD [MAKKA KI ROTI] RECIPE

INGREDIENTS FOR CORN FLOUR BREAD


Maize flour –250 gms
Warm water – To make dough
Carom seeds – 1 tsp
Salt to taste
Oil for shallow frying

METHOD OF PREPARING CORN FLOUR BREAD


Mix all ingredients and make soft dough by adding a little water.
Knead well and divide the dough into equal portions.
Roll out each portion into a thin roti.
Cook each roti on a griddle on both the sides with oil.
Serve hot.

PUMPKIN WITH FENUGREEK SEEDS RECIPE

PUMPKIN WITH FENUGREEK SEEDS

INGREDIENTS FOR PUMPKIN WITH FENUGREEK SEEDS

Pumpkin –500 gms [cut into cubes]
Fenugreek seeds – 2 tsp
Asafoetida – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Green chilies – 2 [chopped]
Dry mango powder – ½ tsp
Sugar – ½ tsp
Salt to taste
Coriander leaves – 2 tsp [chopped]
Oil – 2 tbsp

METHOD OF PREPARING PUMKIN WITH FENUGREEK SEEDS

Heat oil in a pan put fenugreek seeds, asafoetida and fry for 2 minutes.
Add chopped green chilies, turmeric powder, red chilli powder, coriander powder and fry for 2 minutes.
Add pumpkin cubes and salt and mix gently.
Cover the pan with a lid and cook in low flame for 10 – 15 minutes.
Add dry mango powder and sugar. Stir in between.
Garnish with chopped coriander leaves.
Serve hot with chapatti.

PRAWNS CURRY

PRAWNS CURRY

INGREDIENTS FOR PRAWNS CURRY

Prawns – 1 kg
Coconut – ½ cup [grated]
Cumin seeds – ¼ tsp
Tomato – 1 [chopped]
Green chili [chopped]
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Tamarind juice – 2 tbsp
Oil – 2 tsp
Onions – 50 gms [chopped]
Ginger – 50 gms [chopped]
Curry leaves – 2 strands
Mustard seeds – ½ tsp
Salt to taste

METHOD OF PREPARING PRAWNS CURRY

Grind the grated coconut with cumin seeds by adding little water.
Heat oil in a pan and put mustard seeds chopped onions, chopped ginger and curry leaves and fry for 2 minutes.
Add chopped tomato, red chili powder and turmeric powder and fry for 5 minutes.
Add tamarind juice, prawns and salt to taste and cook for 10 minutes in low flame.
Add coconut paste and cook for 5 – 8 minutes.
Serve hot with rice and chapatti

HOW TO MAKE FENUGREEK LEAVES PARANTHAS

FENUGREEK LEAVES PARANTHAS

INGREDIENTS FOR FENUGREEK LEAVES PARANTHAS

Ghee or oil for shallow fryingFor the dough
Whole wheat flour—250 gms
Fenugreek leaves—150 gms
Ginger paste – 1 tsp
Green chilli paste – 1 tsp
Garlic paste – 1 tsp
Carom seeds – 1 tsp
Salt to taste

METHOD OF PREPARING FENUGREEK LEAVES PARANTHAS

Mix all ingredients well and knead into soft dough by adding a little water and keep aside for 20 minutes.
Roll out into medium sized paranthas.
Heat the griddle; cook the paranthas on both the sides by applying enough ghee or oil
Serve hot.

TIL LADDU [SESAME SEEDS BALLS]

INGREDIENTS
Sesame seeds [Til] -2 cups
Coconut powder – 2 cups
Jaggery powder – 1 ½ cups
Cardamom powder – 1 tsp
METHOD
Fry the sesame seeds [Til] in a pan without oil and grind in a mixer grinder.
Mix all ingredients well. Make small balls of 1 ½ diameter. Serve cold

CASHEW NUT PAKODA

INGREDIENTS
Gram flour—2 cup
Onions – 2 [chopped]
Green chilli – 8 [chopped]
Ginger –1 piece [chopped]
Curry leaves – 2 strands
Coriander leaves – 2 tsp [chopped]
Asafoetida – 1 pinch
Cashew nuts – 20
Ghee – 2 tsp
Oil for frying
Salt to taste
METHOD
Heat ghee in a pan and fry gram flour till it become light brown and keep aside.
Mix chopped onions, chopped green chilies, curry leaves, asafoetida, chopped coriander leaves, chopped ginger and salt.
Add fried gram flour into the mixture. Mix well and make a batter by adding enough water.
Make small balls of the mixture. Flatten ball on the palm. Stuff it with one cashew nut.
Raise the sides and cover the filling and give it round shape Heat oil in a pan and deep fry the balls till golden brown.
Serve hot.

FRIED CHILLI PRAWNS

INGREDIENTS
Prawns – 15 [medium sized]
Chilli sauce – 1 tsp
Corn flour – 5 TSP
Spring onion – 2 [chopped]
Capsicum -- 1 [cut into strips]
Green chilies—5 [chopped]
Garlic – 6 flakes [chopped]
Ginger – 1 piece [chopped]
Lemon juice –2 tbsp
Soy sauce – 2 tbsp
Sugar– 1 tsp
Pepper powder—1 tsp
Chicken stock – 1 cup
Ajinimoto 1 pinch
Oil – 2 tbsp + Oil for frying
Salt to taste
METHOD
Clean and wash the prawns and pat thoroughly with a towel.
Mix lemon juice, chilli sauce, and salt with the prawns. Roll the prawns in three table spoons of corn flour and deep fry for 2 minutes. Remove and drain.
Blend remaining corn flour in half a cup of water.
Heat oil in a pan, add chopped ginger garlic, chopped spring onions, chopped green chilies and fry for 2 minutes.
Add soy sauce, pepper powder, sugar, salt, ajinomoto and chicken stock. Add fried prawns, capsicum strips and stir continuously.
Stir in blended corn flour and cook for 2 minutes.
Garnished with chopped spring onions and serve hot.

DUM ALOO [BABY POTATOES IN GRAVY]

DUM ALOO [BABY POTATOES IN GRAVY]

INGREDIENTS FOR DUM ALOO

Baby potatoes – 250 gms [boiled]
Tomato paste – 2 [made into a paste]
Onion paste -- 2 [made into a paste]
Ginger – 1 piece [made into a paste]
Asafoetida – 1 pinch
Cashew nut paste--1 tsp
Cinnamon – 1 piece
Garlic – 3 flakes [made in to a paste]
Cardamom -- 2 [crushed]
Coriander powder – 1 tsp
Red chilli powder--I tsp
Yogurt --¼ cup
Cream – 2 tsp
Oil – 2 -- 3 tbsp
Coriander leaves--2 tsp [chopped]

METHOD OF PREPARING DUM ALOO [BABY POTATOES IN GRAVY]

Peel and prick boiled potatoes and keep aside.
Heat oil in a bottom thicked pan and put onion paste, ginger garlic paste and fry.
Add green chilli paste, cinnamon, cardamom and asafoetida.
Add coriander powder, red chilli powder, cream and fry for 2 minutes.
Add the tomato paste, yogurt and cashew nut paste and stir continuously.
Add boiled potatoes, ½ cup of water and salt to taste. Cover the pan with a lid and cook for 7—8 minutes.
Serve hot garnished with chopped coriander leaves.

GREEN PEAS EGG CHILLY

INGREDIENTS
Green peas – 300 gms
Egg – 4
Red chili powder – 2 tsp
Meat masala powder – 1 tsp
Turmeric powder – ½ tsp
Onion – 2 [chopped]
Green chili – 4 [chopped]
Tomato – 2 [chopped]
Carrot – 2 [chopped]
Black pepper powder – ½ tsp
Curry leaves – 2 strands
Oil – 1 tbsp
Coriander leaves – 2 tsp [chopped]
Salt to taste
METHOD
Boil the green peas with turmeric powder and salt. Add red chili powder and meat masala powder.
Heat oil in a pan and fry onions and green chilies. Add chopped tomatoes, and curry leaves. Fry for 2 minutes
Add blended egg and stir gently. Add carrots, pepper powder, and boiled green peas. Cook for 5 minutes.
Pour into a serving bowl. Garnish with chopped coriander leaves. Serve hot.

CHILLI CRAB RECIPE

INGREDIENTS FOR CHILLI CRAB RECIPE


Crab – 1kg [cut into small pieces]
Onions – 2 [chopped]
Tomatoes 2 [chopped]
Green chili – 4 [chopped]
Garlic flakes – 5 [chopped]
Ginger – 1 piece [cut into small pieces]
Curry leaves – 1 strand
Coriander leaves – 1 tsp [chopped]
Red chili powder – 3 tsp
Turmeric powder – ½ tsp
Salt to taste
Tamarind juice – ½ cup
Oil – 2 tbsp

METHOD OF PREPARING CHILLI CRAB 


Heat oil in a pan and put chopped onions, chopped green chilies and curry leaves .Add ginger and garlic and fry for 2 minutes
Add chopped tomatoes and stir continuously. Add turmeric power, red chili powder and salt and fry for 2 minutes.
Add tamarind juice and crab pieces, cook for 10 – 15 minutes.
Pour into a serving bowl and garnish with coriander leaves and curry leaves.

HOW TO MAKE MASALA DOSA

                                                                    MASALA DOSA 

INGREDIENTS FOR MASALA DOSA

For the dosa
Rice – 200 gms
Urad dal [black gram] 75 gms [without skin]
Fenugreek seeds – 2 tsp
Salt to taste
Oil for sautéing 50 gms
For the filling
Oil 30 gms
Mustard seeds – 1 tsp
Gram dal [chana dal] – 1 tsp
Urad dal – 1 tsp
Ginger – 1 piece [chopped]
Green chilies – 7 [chopped]
Curry leaves – 2 strands
Onion – 2[chopped]
Potato – 4 [boiled and mashed]
Turmeric powder – ½ tsp
Salt to taste

METHOD OF PREPAIRING MASALA DOSA

Soak rice and urad dal [black gram without skin], fenugreek seeds in water for 5 hours.
Grind them together, add salt and mix well .Keep the batter aside for 4 hours.
Heat oil, add mustard seeds, gram dal [chana dal , black gram [urad dal],and curry leaves and fry 2 minutes.
Add turmeric powder, onion and cook for 5 minutes.
Add mashed potatoes and salt and mix well. Cover the pan with a lid and cook for 5 minutes and keep aside.
Mix the batter well. Heat the griddle and spread 1 tsp of oil. Pour 2 tbsp of the batter with a serving spoon and spread the batter in clockwise direction.
After one minute, spread a little masala on the dosa [preferably more in the centre] and roll the dosa and transfer into a serving plate.
Serve hot with coconut chutney.

COTTAGE CHEESE RICE RECIPE

COTTAGE CHEESE RICE

INGREDIENTS FOR COTTAGE CHEESE RICE

Basmati rice – 200 gms
Cottage cheese – 150 gms [cut into small cubes]
Ghee – 1 ½ tbsp
Onion – 2 [cut into rings]
Bay leaves – 2
Cumin seeds – 2 tsp
Cinnamon sticks – 2
Cloves – 2
Pepper corns – 2
Garlic paste – 1 tsp
Ginger paste – I tsp
Black cardamom—1
Coriander leaves – 2 tsp [chopped]
Salt to taste

METHOD OF PREPARING COTTAGE CHEESE RICE

Soak rice in water for one hour.
Heat ghee in thick bottomed pan and add cumin seeds,
Add cinnamon sticks, cardamom, cloves and fry for 2 minutes. Add 5 cups of water and salt.
Strain the rice and add to the water. Cover the pan with a lid, slow down the flame and cook till the rice is done.
Add cottage cheese cubes and coriander leaves. Serve hot.

CHEESE PATTIES REC IPE

INGREDIENTS FOR CHEESE PATTIES

Potato – 100 gms [boiled and mashed]
Bread slices – 2 [socked in water and squeezed]
Cheese – 50 gms [grated]
Cottage cheese – 100 gms
Pepper powder – ½ tsp
Garam masala [spicy masala] powder – ½ tsp
Coriander leaves—2 tsp [chopped]
Onion – 2 [finely chopped]
Green chilies – 5 [chopped]
Salt to taste
Oil for frying
Green chilies – 5 [chopped]

METHOD OF PREPARING CHEESE PATTIES

Mix all the ingredients. Make medium sized patties of the mixture and keep aside.
Heat oil in a pan and deep fry the patties till golden brown.
Serve hot with green chutney or tomato ketchup.

TOMATO RICE RECIPE

TOMATO RICE

INGREDIENTS FOR TOMATO RICE

Tomatoes – 5
Mustard seeds—1 tsp
Onion – 1 [chopped]
Green chili – [chopped]
Rice – 2 cup
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Ground nut -- 25 gms
Asafoetida 1 pinch
Curry leaves – 2 strands
Water – 4 cups
Salt to taste

METHOD OF PREPARING TOMATO RICE

Wash rice, soak for 20 minutes.
Cook covered on low flame till the rice is done.
Heat oil in a pan and put mustard seeds, ground nut, curry leaves, asafoetida, turmeric powder and chopped tomatoes and fry for 5 minutes.
Add garlic and ginger paste, chopped green chilies, red chili powder and fry for 2 minutes.
Add cooked rice and salt and stir gently. Pour in to a serving bowl and serve hot.

FRENCH BEANS WITH POTATO RECIPE

FRENCH BEANS WITH POTATO

INGREDIENTS FOR FRENCH BEANS WITH POTATO

Potatoes – 3 [cut into small pieces]
French beans – 250 gms [chopped]
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Asafoetida – ¼
Turmeric powder – ½ tsp
Green chilies – 3 [chopped]
Oil 2 tbsp
Salt to taste

METHOD OF PREPARING FRENCH BEANS WITH POTATO

Heat oil in a pan put cumin seeds, asafoetida, and green chilies and fry for 2 minutes.
Add turmeric powder, coriander powder and red chili powder and fry.
Add chopped French beans, potatoes and salt and mix well.
Cover the pan with a lid and cook for 15 minutes in low flame.
Serve hot with chpatis.

CRAB CURRY

CRAB CURRY

INGREDIENTS FOR CRAB CURRY

Crab -- 1 cup [boiled and cut into small pieces]
Coconut -- ½ cup [grated]
Onion – 1 cup chopped
Green chilies – 5[chopped]
Ginger – 1 piece [chopped]
Curry leaves – 2 strands
Garlic – 6 flakes [chopped]
Red chili powder – 1 tsp
Oil -- 2 tbsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam [spicy masala] powder – ½ tsp
Salt to taste

METHOD OF PREPARING CRAB CURRY

Heat oil in a pan and put grated coconut and fry for 5 minutes.
Add coriander powder, turmeric powder, and red chili powder and fry for 3 minutes.
Grind this mixture in a mixer grinder by adding enough water.
Heat remaining oil in a pan and fry chopped onion and green chilies for 2 minutes. Add chopped ginger, and garlic and stir continuously.
Add boiled crab and coconut masala paste. Add enough water and salt to taste.
Cook for 10—15 minutes and pour to a serving bowl and garnish with curry leaves.

BOTTLE GOURD KOFTA RECIPE

Bottle Gourd Kofta

INGREDIENTS FOR BOTTLE GOURD KOFTA

Bottle gourd --3 cups [grated water squeezed out]
Gram flour -- 4 tbsp
Salt – ½ tsp
Red chili powder – 1 tsp
Baking soda -- 1 pinch
Oil for frying
For the gravy
Onion – 1 [grated]
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp
Tomatoes – 2 [grated]
Asafoetida – 1 pinch
Coriander powder – 2 tsp
Garam masala [spicy masala] powder –1 tsp
Coriander leaves – 2 tsp [chopped]
Red chili powder -- 1 tsp
Oil – 2 tbsp

METHOD OF PREPARING BOTTLE GOURD KOFTA

Mix together, bottle gourd gram flour, salt, red chili powder.
Make small balls of the mixture.
Deep fry till golden brown and crisp. Keep aside.
Heat oil and add cumin seeds and asafoetida. Add grated onion and ginger garlic paste and cook for 5 minutes on medium flame.
Add grated tomatoes and stir continuously. Add coriander powder, red chili powder, and salt to taste
Add 2 cups of water and cook for 10 minutes.
Arrange the balls [koftas] in a serving bowl and pour the gravy over the balls.
Garnish with garam masala powder and chopped coriander leaves. Serve hot with parathas

VEGETABLE ROAST RECIPE

VEGETABLE ROAST

INGREDIENTS FOR VEGETABLE ROAST

Mixed vegetables, boiled—200 gms
[Potatoes, peas, carrots, French beans, capsicum]
Onion -- 2 [chopped]
Spring onion -- 100 gms [chopped]
Green chilies – 7 [chopped]
Ginger – 1 tsp [chopped]
Tomato – 100 gms [chopped]
Tomato ketchup – 2 tbsp
Garlic flakes – 4 [chopped]
Soya souce – 1 tsp
Red chili powder – 1 tsp
Coriander leaves – 2 tbsp [chopped]
Vinegar – 1tsp
Sugar -- 1tsp
Butter – 40 gms
Salt to taste

METHOD OF PREPARING VEGETABLE ROAST

Heat butter, fry chopped onions for 2 minutes.
Add green chilies, ginger, garlic, and fry for 2 minutes. Add chopped tomatoes, and red chili powder
Add boiled vegetables, spring onion, sugar and salt and mix well. Add soya souce, vinegar and tomato ketchup. Add little water and cook for 5 minutes.
Pour the vegetable roast into a serving bowl and garnish with chopped coriander leaves.

SPROUTS SALAD RECIPE

SPROUTS SALAD 

INGREDIENTS FOR SPROUTS SALAD

Mixed boiled sprouts – 150 gms
[green gram, green peas, black gram]
Cumin seed – 1 tsp [roasted and powdered]
Orange segments – 1
Seed less grapes – 50 gms
Apple chopped – 50 gms
Carrot grated – 25 gms
Cottage cheese grated – 25 gms
Lemon juice – 15 gms
Pepper powder – ¼ tsp
Salt to taste

METHOD OF SPROUTS SALAD

Mix all ingredients well. Keep in refrigerator for 10 minutes.
Serve cold.

SWEET CORN SOUP RECIPE

SWEET CORN

INGREDIENTS FOR SWEET CORN SOUP

Fresh corn – 250 gms [grated]
Corn flour – 10 gms
Green chilies – 2 [chopped]
Pepper powder – ½ tsp
Bread slice – 1[cut in to cubes and fried]
Fresh cream – 2 tsp
Salt to taste

METHOD OF PREPARING SWEET CORN SOUP

Add 250 ml water to the grated fresh corn and pressure cook for 10 minutes. Mix corn flour in 250 ml of water and add to the boiled corn. Add salt, pepper powder, and cook for 5- 7 minutes. Add fresh cream and fried bread cubes. Serve hot.

SEMOLINA [SOOJI] IDLI RECIPE

SEMOLINA IDLI

INGREDIENTS FOR SEMOLINA IDLI

Semolina – 1 cup
Yogurt – 3 cup
Mustard seeds – 1 tsp
Green chilies--4 [chopped]
Curry leaves – 1 strand
Carrot – 1 [chopped]
Cashew nuts – 10 Gms roasted
Soda – bi – carbonate –1/2 tsp
Asafotida – 1 pinch
Salt to taste
Oil – 2 tsp

METHOD OF PREPARING SEMOLINA IDLI

Heat oil in a pan and put mustard, green chilies, and curry leaves and fry 2 minutes.
Add semolina and fry 2 minutes and put off the flame and allow to cool.
Soak fried semolina in yogurt and add cashew nuts, grated carrot, Asafotida, soda bi- carb, and salt and mix well.
Pour the batter in to idli maker and steam for 10 minutes.
Serve hot with coconut chutney

CORIANDER CHUTNEY RECIPE

CORIANDER CHUTNEY

INGREDIENTS FOR CORIANDER CHUTNEY

Coriander leaves – 2 cups [chopped]
Onion – 1 [chopped]
Green chilies – 5
Tomatoes – 2 [chopped]
Cumin seeds – 1 tsp [roasted]
Garlic flakes – 4
Ginger – 1 small piece [chopped]
Salt to taste

METHOD OF PREPARING  CORIANDER CHUTNEY

Grind all the ingredients in a mixer grinder with little water. Pour the chutney in to serving bowl and serve with snacks.

COTTAGE CHEESE STUFFED CUTLETS

COTTAGE CHEESE STUFFED CUTLETS

INGREDIENTS
Cottage cheese –100 gms [crumbled finely]
Potato – 250 gms [ boiled and mashed]
Oil for frying
Salt to taste
For the filling
Corn flour – 3 tbsp
Green peas – 250 gms
Green chilies – 6 [chopped]
Ginger -- 1tsp [chopped]
Oil – 1 tsp
Garam masala [spicy masala powder]
METHOD
Mix crumbled cottage cheese, potato and salt well. Divide this mixture in to 10 parts. Heat oil in a pan and add ginger, after few seconds add mashed peas and chopped green chilies. Cook for 5 – 6 minutes. Add salt and spicy masala powder [ garam masala] and divide in to 10 equal parts. Flatten the cottage and potato mixture in the palms, place portion of the filling in the centre. Raise the sides and cover the filling. Deep fry till the cutlets become golden brown. Serve with green chutney or tomato ketchup.

SPINACH PAKODA [SNACKS] RECIPE

INGREDIENTS FOR SPINACH PAKODA

Spinach – 200 gms [washed and chopped]
Bengal gram flour – 200 gms
Onion – 5 [chopped]
Potatoes – 2 [grated]
Green chilies – 5 [chopped]
Red chili powder – 1 tsp
Carom seeds – ½ tsp
Salt to taste
Garam masala [spicy masala] powder – ½ tsp
Oil for frying

METHOD OF PREPARING SPINACH PAKODA

Mix all ingredients well and make a batter by adding enough water.
Heat oil in a pan and deep fry pakodas of 1 tbsp batter each. Fry till the pakodas become golden brown.
Drain the pakodas on an absorbent paper. Serve hot with tomato ketchup.

VEGETABLE SANDWICH

Cabbage – 100 gms [chopped]
Capsicum – 1 [chopped]
Cottage cheese – 50 gms [crumbled]
Fresh cream – ½ cup
Green chilies – 4 [chopped]
Pepper – ½ tsp
Butter – 30 gms
Bread slices – 6
Salt to taste
METHOD
Mix all the ingredients well and divide in to 3 portions. Brush the bread slices with butter. Place one portion of the filling between the two slices of bread, press a little or grill. Serve hot with tomato ketchup.

MIXED DAL [PULSE]

INGREDIENTS
Mixed pulse – 200 gms
[Green gram, toovar gram, black gram, little black gram]
Onion – 50 gms [chopped]
Oil – 50 gms
Tomato puree – ¾ cup
Salt to taste
For the gravy
Ginger chopped – 15 gms
Coriander – 30 gms
Kashmiri chilies – 5
CLOVES – 5
Cinnamon – 2 sticks
Pepper – 1 tbsp
Garlic flakes -- 5
Turmeric powder – ½ tsp
Coriander leaves -- 30 gms [chopped]
METHOD
Wash the mixed pulses and boil till 2 whistles. Or [5-7] minutes .Grind the paste ingredients finely. Heat oil and add chopped onions and fry for 2 minutes.
Add the paste and fry for 5 minutes. Add the tomato puree and again fry for 5 minutes.
Add the boiled pulses and salt to taste, cook the mixed pulses by adding some water in lower flame for 5 minutes.
Pour the mixed pulses to the serving pan and garnish with chopped coriander leaves.

COCONUT BURFI

INGREDIENTS
Coconut – 2 cups [grated]
Sugar – 3 cups
Milk – ¼ cups
Cashew nuts – 20 gms
Cardamom – ½ tsp [powdered]
Saffron – 10 strands
METHOD
Boiled the milk in a bottom thicked pan add sugar and grated coconut and stir continuously till sides leaves. Then add the cardamom powder and cashew nuts.
Pour this coconut mix in to a greased plate and allow to cool. Cut in to small square pieces. Garnish with saffron strands.
Label coconut burfi [cake], how to make a coconut burfi [cake] recipe, coconut cake a delicious recipe, coconut burfi [cake] recipe, coconut cake desert recipe.

CHICKEN ROAST

Chicken Roast

INGREDIENTS OF CHICKEN ROAST


Chicken – 1 kg
Onion – 750 gms
Ginger – [chopped] 150 gms
Garlic – [chopped] 50 gms
Curry leaves – 5 strands
Oil – 250 gms
Green chilies – 8 [chopped]
Spicy masala powder – 2 tbsp [Cardamom, cinnamon, clove, aniseeds]
Salt to taste

METHODOF PREPARING CHICKEN ROAST

Wash the chicken pieces, add 2 tsp oil, salt and some water and cook 10 minutes.
Heat half of oil in a pan and put chopped onion in to it. Fry till the onion become light brown add chopped ginger, garlic in to the pan and fry 2- 3 minutes. Add chopped green chilies and curry leaves and fry by adding remaining oil. Then add half boiled chicken in to the pan and mix well. Fry the chicken till the chicken become roasted. Transfer the chicken roast in to a serving bowl and serve hot with chapatti.

COTTAGE CHEESE WITH DRY FRUIT

INGREDIENTS FOR COTTAGE CHEESE WITH DRY FRIUT

Cottage cheese – 250 gms
Milk – 1 tsp
Sugar [powdered] – 4 tbsp
Rose water – 1tsp

FOR GARNISHING

Dry fruits [crushed] – 2 tbsp
Silver foil

METHOD OF PREPARING CHICKEN ROAST

Blend all the ingredients in a mixer grinder. Make small balls of mixture. Arrange in a flat try decorate with silver foil and crushed dry fruits. Keep this try in refrigerator for 15 to 20 minutes and serve cold.

SEMOLINA [SOOJI, RAWA ] UPMA

INGREDIENTS FOR SEMOLINA UPMA

Semolina – 1 cup
Water – 2 cup
Onion – 1 [chopped]
Green chilies – 2 [chopped]
Ginger – 1 small piece [chopped]
Curry leaves – 1 strand
Turmeric – ¼ tsp
Mustard seeds – 1 tsp
Gram DAL – 1 tsp
Black gram – 1 tsp
Ground nut – 1 tbsp
Red chili – 2
Salt to taste

.METHOD OF PREPARING SEMOLINA [SOOJI, RAWA] UPMA


Heat thick bottomed pan and put semolina [sooji ] in to the pan and fry without oil at least 6 – 7 minutes till semolina become light brown.
Transfer the fried semolina in to a bowl and keep aside.
Heat oil in a pan and put mustard seeds, gram DAL, black gram, ground nut, red chilly [cut in to 2 pieces ] and stir continuously . Add chopped onion, green chilies, ginger, curry leaves in to the pan and fry 5 minutes. Add turmeric powder and water in to the pan and add salt to taste and allow to boil .Then add the fried semolina to the boiled water and stir gently at least 4 minutes till semolina become thick. Transfer the semolina upma to a serving bowl and serve hot
Label Semolina [sooji, rawa,] upma, Semolina upma a breakfast recipe , Semolina [sooji, rawa ] upma an easy breake fast recipe , How to make a easy semolina upma
leaves in to the pan and fry 5 minutes . Add turmeric powder and water in to the pan and add salt to taste and allow to boil .Then add the fried semolina to the boiled water and stir gently at least 4 minutes till semolina become thick. Transfer the semolina upma to a serving bowl and serve hot

HOW TO MAKE COCONUT CHUTNEY

COCONUT CHUTNEY

INGREDIENTS FOR COCONUT CHUTNEY [easy to make and tasty to eat]

Coconut -- 1 cup [grated]
Green chillies – 5
Roasted gram dal – 2 tsp
Oil – 1 tbsp
Mustard seeds – 1 tsp
Curry laves – 1 strand
Salt to taste
Water – ½ cup
Red chillies – 2 pieces

METHOD OF PREPARING COCONUT CHUTNEY

Coconut, green chillies and roasted gram dal grind with water and mix well and transfer in to a bowl. Add salt in to it and mix well.
Heat oil in a pan and put mustard seeds, red chilies and curry leaves and fry. Then pour in to the chutney and mix well . Serve hot with idli and dosa.

COTTAGE CHEESE IN RED GRAVY

INGREDIENTS FOR COTTAGE CHEESE IN RED GRAVY


Cottage cheese – 250 gm
Tomato puree – cup
Tomato ketch – ½ cup
Oil – 2 tbsp
Onion – 2 minced
Yogurt – ½ cup
Fresh cream – 2 tsp
Sugar – 2 tsp
Black pepper powder – ½ tsp
Red chilly powder – 1tsp
Green chilly paste – 1 tsp
Garam masala – ½ tsp [spicy masala]
Orange colour – 1 pinch
Fresh coriander leaves – 2 tsp


METHOD OF PREPARING COTTAGE CHEESE


Heat oil in a pan and put minced onion and fry 2 minutes. And green chilly paste, red chilly powder and fry mix tomato puree and tomato ketchup and stir continuously. Then add cottage cheese and mix fresh cream into it. Add pepper powder, sugar and 1 cup of water , allow the curry to cook 2 – 3 minutes .
Pour in to a serving bowl and garnish with coriander leaves.

CORIANDER MINT CHUTNEY

INGREDIENTS FOR MINT CHUTNEY

Coriander leaves – 50 gm
Mint leaves – 50 gm
Tomato – 2
Green chilly – 5
Cumin seeds –
Ginger – 1 small piece
Garlic flakes – 5
Onion – 1
Salt to taste

METHOD FOR PREPARING MINT CHUTNEY

Grind all ingredients with little water and pour in a serving bowl and serving with fried rice or chapatti.

POTATO WITH FENUGREK LEAVES

POTATO WITH FENUGREEK LEAVES

INGREDIENTS

Potato – 1/2 kg
Oil – 2 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Asafoetida – 1 pinch
Green chilly -- 5 [chopped]
Turmeric powder – ¼ tsp
Salt to taste
Fenugreek leaves – 100 gm [washed and chopped]

METHOD OF PREPARING POTATO IN FENUGREEK LEAVES

Heat oil in a pan add cumin seeds, chopped green chillies , and turmeric powder and fry . Add potato cubes in to the pan and fry 2 minutes. Mix chopped fenugreek leaves in to the pan and add salt to taste and stir gently. Cover the pan with a lid and cook 15 minutes . Serve hot with chapatti.

YOGURT ORANGE JUICE RECIPE

Yogurt Orange Juice is a healthy break fast recipe. It is very easy to prepare and it gives good energy . Learn how to prepare Yogurt Orange Juice.
 
Ingredients for Yogurt Orange Juice

Orange juice – 1 cup
Hard yogurt – 1 cup
Honey – 2 tbsp
Cumin seeds rosted – 1 tsp
Ice cubes – 4

Method of Preparing Yogurt Orange Juice

Churn the yogurt and mix honey and orange juice in to it . pour in to a juice glass and sprinkle rosted cumin seeds and add ice cubes and serve .

CABBAGE EGG

INGREDIENTS FOR CABBAGE EGG


Cabbage -- 500 gm
Egg – 5
Onion – 100 gm
Potato – 500 gm [boiled ]
Rusk powder – 100 gm
Oil –150 gm
Salt to taste
Red chilly powder – 10 gm
Turmeric powder – 5 gm

METHOD FOR PREPARING CABBAGE EGG

Boiled the eggs and remove its shell and cut in to two pieces and keep aside. Cut cabbage in to small pieces and chopped onion. Heat oil and put chopped onion in to the pan and fry 2 minutes. .Add turmeric powder and red chilly powder in to it. , and add cabbage . Cover the pan with a lid allow the cabbage to cook . After 5 minutes off the flame and add the mashed potatoes and add salt to taste. Now mix the ingredients well
Take one egg and blend it gently , cover each egg piece with the cabbage ingredients and dip in the blended egg first and dip in the Rusk powder and fry it till it become golden brown . Serve with tomato ketchup.

MINT RICE RECIPE

INGREDIENTS
FOR CHUTNEY

Onion  – 1
Garlic flakes -- 2
Cinnamon  – 2pieces
Cardamom  – 3pieces
Green chili – 3
Grind all ingredients with water and make chutney

INGREDIENTS
FOR RICE
Rice -- 2 cups

Water -- 4 cups
Onion -- 1
Tomato -- 1
Salt to taste
Cumin seeds -- 1/2 tsp
Mint chutney -- 2 tbsp

METHOD OF PREPARING MINT RICE

Heat the oil in a pan and put cumin seeds. When cumin seeds become brown add chopped onion and fry for 5 minutes then add chopped tomato and fry for 3 minutes.
Add mint leaves chutney and mix well Add rice, water and salt. Mix well and cover  the pan with a lid.
Cook in low flame for 20 minutes on low flame.
Serve hot with curd or salald