INGREDIENTS FOR PEANUT BRITTLE
Peanuts – 2 cups [crushed]
Sugar – 2 cups
Salt –1 pinch
METHOD OF PREPARING PEANUT BRITTLE
Melt sugar in a thick bottomed pan, stirring continuously. Add salt and peanuts, stir gently until well coated and then spread thinly in greased dish and keep aside.
When near it cold, mark into squares and cut. Serve as a desert.
Friday, April 30, 2010
ORANGE RICE RECIPE
INGREDIENTS FOR ORANGE RICE
Rice –1 cup
Lemon juice – 1 tbsp
Orange juice – 1 cup
Rind of 1 orange
Sugar – ¾ cup
Apple juice –1 cup
Whipped cream – 2 tbsp
METHOD OF PREPARING ORANGE RICE
In half boiled rice, add the juices, sugar, orange rind and cook until the rice become soft.
Mix the whipped cream and garnish with cherries. Serve cold
Rice –1 cup
Lemon juice – 1 tbsp
Orange juice – 1 cup
Rind of 1 orange
Sugar – ¾ cup
Apple juice –1 cup
Whipped cream – 2 tbsp
METHOD OF PREPARING ORANGE RICE
In half boiled rice, add the juices, sugar, orange rind and cook until the rice become soft.
Mix the whipped cream and garnish with cherries. Serve cold
Thursday, April 29, 2010
SOYABEAN CASSROLE RECIPE
INGREDIENTS FOR SOYABEAN CASSROLE
Soya beans – 1 cup [cooked]
Celery – 2 sticks [chopped]
Tomato puree – 2 tbsp
Onion – 1 [chopped]
Carrot – 2 [grated]
Cheese – ¼ cup [grated]
Bread crumbs – ¼ cup
Salt and pepper to taste
METHOD OF PREPARING SOYABEAN CASSROLE
Mashed the soya beans and mix with chopped onion, grated carrot, and salt. Place in a greased casserole. Pour the tomato puree over the soya beans mixture and sprinkle the pepper powder. , Mix the grated cheese and breadcrumbs and spread over the mixture.
Bake in a moderate oven at 350° F. Serve hot.
Soya beans – 1 cup [cooked]
Celery – 2 sticks [chopped]
Tomato puree – 2 tbsp
Onion – 1 [chopped]
Carrot – 2 [grated]
Cheese – ¼ cup [grated]
Bread crumbs – ¼ cup
Salt and pepper to taste
METHOD OF PREPARING SOYABEAN CASSROLE
Mashed the soya beans and mix with chopped onion, grated carrot, and salt. Place in a greased casserole. Pour the tomato puree over the soya beans mixture and sprinkle the pepper powder. , Mix the grated cheese and breadcrumbs and spread over the mixture.
Bake in a moderate oven at 350° F. Serve hot.
RICE IN ITALIAN STYLE RECIPE
INGREDIENTS FOR ITALIAN RICE
Rice –2 cups
Water or vegetable stock – 4 cups
Paprika – ½ tsp
Butter – 2 tbsp
Cheese – ¼ cup
Salt and pepper to taste
METHOD OF PREPARING ITALIAN RICE
Melt butter in a pan, put rice and sauté for 2minutes. Boil the vegetable stock or water and pour over the rice. Add cheese paprika, salt and pepper and mix well. Bake in oven at 200° c for 1 hour.
Serve hot.
Rice –2 cups
Water or vegetable stock – 4 cups
Paprika – ½ tsp
Butter – 2 tbsp
Cheese – ¼ cup
Salt and pepper to taste
METHOD OF PREPARING ITALIAN RICE
Melt butter in a pan, put rice and sauté for 2minutes. Boil the vegetable stock or water and pour over the rice. Add cheese paprika, salt and pepper and mix well. Bake in oven at 200° c for 1 hour.
Serve hot.
CHICKEN CURRY [WITHOUT OIL] RECIPE
INGREDIENTS FOR CHICKEN CURRY [WITHOUT OIL]
Chicken – 1 kg [cut into small pieces]
Tomatoes – 2 [chopped]
Onion – 2 [cut into pieces]
Ginger – 1 piece
Garlic flakes – 5 [chopped
Coconut – 2 tbsp [grated]
Coriander powder – 2 tbsp
Green chilies – 4 [chopped]
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Cashew nut – 5
Curry leaves – 1 stand
Salt to taste
METHOD OF PREPARING CHICKEN CURRY [WITHOUT OIL]
Grind tomatoes, onion, ginger, garlic, grated coconut, green chilies, cashewnut in a mixer grinder by adding enough water. Add coriander powder, red chili powder turmeric powder and garam masala powder and mix well.
Pour the masala mixture into a pan and add chicken pieces and salt into it. Add 2 cups of water and cook on low flame for 20 minutes.
Transfer the chicken curry into a serving dish and garnish with curry leaves.
Serve hot with chappati or rice.
Chicken – 1 kg [cut into small pieces]
Tomatoes – 2 [chopped]
Onion – 2 [cut into pieces]
Ginger – 1 piece
Garlic flakes – 5 [chopped
Coconut – 2 tbsp [grated]
Coriander powder – 2 tbsp
Green chilies – 4 [chopped]
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Cashew nut – 5
Curry leaves – 1 stand
Salt to taste
METHOD OF PREPARING CHICKEN CURRY [WITHOUT OIL]
Grind tomatoes, onion, ginger, garlic, grated coconut, green chilies, cashewnut in a mixer grinder by adding enough water. Add coriander powder, red chili powder turmeric powder and garam masala powder and mix well.
Pour the masala mixture into a pan and add chicken pieces and salt into it. Add 2 cups of water and cook on low flame for 20 minutes.
Transfer the chicken curry into a serving dish and garnish with curry leaves.
Serve hot with chappati or rice.
PEANUT BISCUITS RECIPE
INGREDIENTS FOR PEANUT BISCUITS
Peanut – 1 cup [chopped]
Self raising flour -- 2 cups
Sugar – 1 cup
Golden syrup – 4 tbsp
Butter – 450 gms
METHOD OF PREPARING PEANUT BISCUITS
Mix butter and sugar, add syrup. Mix in the flour and, fold in chopped peanuts. Place teaspoons of mixture spread on greased tray and bake about 15 minutes in a moderate oven.
Peanut – 1 cup [chopped]
Self raising flour -- 2 cups
Sugar – 1 cup
Golden syrup – 4 tbsp
Butter – 450 gms
METHOD OF PREPARING PEANUT BISCUITS
Mix butter and sugar, add syrup. Mix in the flour and, fold in chopped peanuts. Place teaspoons of mixture spread on greased tray and bake about 15 minutes in a moderate oven.
Wednesday, April 28, 2010
RICE IN THAI STYLE RECIPE
INGREDIENTS FOR THAI RICE
Long grain rice – 2 cups
Water – 4 cups
Few lemon leaves
Lemon slices – 8
METHOD FOR PREPARING RICE IN THAI STYLE
Boil water in a thick bottomed pan and add rice, cover the pan with a lid and cook on low flame until all water is absorbed and rice is soft.
To test, press some grains of rice between thumb and index finger, should feel soft. Transfer the rice into a serving dish and garnish with lime leaves and lime slices.
Serve hot with salad.
Long grain rice – 2 cups
Water – 4 cups
Few lemon leaves
Lemon slices – 8
METHOD FOR PREPARING RICE IN THAI STYLE
Boil water in a thick bottomed pan and add rice, cover the pan with a lid and cook on low flame until all water is absorbed and rice is soft.
To test, press some grains of rice between thumb and index finger, should feel soft. Transfer the rice into a serving dish and garnish with lime leaves and lime slices.
Serve hot with salad.
BRINJAL WITH ONION RECIPE
INGREDIANTS FOR BRINJAL WITH ONION
Brinjals – 200 gms [cut into small pieces]
Brinjals – 200 gms [cut into small pieces]
Onions –3 [chopped]
Turmeric powder – ½ tspRed chilli powder – ½ tsp
Salt to taste
Curry leaves – 1 strand
Oil – 2 tbsp
METHOD OF PREPARING BRINJAL WITH ONION
Heat oil in a pan put chopped onions and fry for 5 minutes. Add brinjal pieces, turmeric powder, red chilli powder and salt. Mix gently. Cover the pan with a lid and cook on low flame 10—15 minutes. Stir in between.
Garnish with curry leaves and serve hot with rice or chappati.
BRINJAL PATTIES RECIPE
INGREDEINTS FOR BRINJAL PATTIES
Brinjal –2
Pepper powder – ½ tsp
Onion – 1 [chopped]
Soy sauce – 1 tsp
Sage – 1 tsp
Walnuts – ½ cup [chopped]
Salt to taste
Oil – 2 tbsp
Bread crumbs – ½ cup
Wheat flour – 2 tbsp
MTHOD OF PREPARING BRINJAL PATTIES
Mix all the ingredients together and form into patties. Place in baking dish and bake for 25 minutes at 350°F.
Serve hot with tomato ketchup
Brinjal –2
Pepper powder – ½ tsp
Onion – 1 [chopped]
Soy sauce – 1 tsp
Sage – 1 tsp
Walnuts – ½ cup [chopped]
Salt to taste
Oil – 2 tbsp
Bread crumbs – ½ cup
Wheat flour – 2 tbsp
MTHOD OF PREPARING BRINJAL PATTIES
Mix all the ingredients together and form into patties. Place in baking dish and bake for 25 minutes at 350°F.
Serve hot with tomato ketchup
BRINJAL GRILLED RECIPE
Brinjal -- 3
Garlic flakes – 2
Vinegar – 1 tsp
Oil – 2 tbsp
Salt to taste
Oregano – ¼ tsp
METHOD OF PREPARING BRIJAL GRILLED
Cut the brinjals into ½ inch slices. Blend the all ingredients well. Spread the mixture on the brinjal slices. Place the brinjal slices under the grill until soft and golden brown on both sides.
Serve hot with any sauce
MASALA TEA RECIPE
INGRDIENTS FOR MASALA TEA
Water -- 500 ml
Milk – 250 ml [boiled]
Sugar to taste [optional]
Tea leaves – 5 tsp
Cloves –2
Cardamoms – 2 [crushed]
Cinnamon sticks – 2 [crushed]
Ginger – 1 piece [crushed]
MEHTOD OF PREPARING MASALA TEA
Add all ingredients except milk and sugar, to boiling water and boil for 3 minutes. Filter tea into cups and add milk and sugar to one’s liking.
Serve it hot
Water -- 500 ml
Milk – 250 ml [boiled]
Sugar to taste [optional]
Tea leaves – 5 tsp
Cloves –2
Cardamoms – 2 [crushed]
Cinnamon sticks – 2 [crushed]
Ginger – 1 piece [crushed]
MEHTOD OF PREPARING MASALA TEA
Add all ingredients except milk and sugar, to boiling water and boil for 3 minutes. Filter tea into cups and add milk and sugar to one’s liking.
Serve it hot
CRISPY POTATOES RECIPE
INGREDIENTS FOR CRISPY POTATOES
Potatoes – 250 gms [boiled and sliced]
Onions – 1 [sliced]
Cream – 100ml
Butter – 50 gms
Salt and pepper to taste
METHOD OF PREPARING CRISPY POTATOES
Arrange alternately slices of cooked potatoes and onion rings. Pour cream sprinkle salt and pepper. Dot with butter and bake in oven at 180° C for about 15—20 minutes or until crispy.
Serve as a starter.
Potatoes – 250 gms [boiled and sliced]
Onions – 1 [sliced]
Cream – 100ml
Butter – 50 gms
Salt and pepper to taste
METHOD OF PREPARING CRISPY POTATOES
Arrange alternately slices of cooked potatoes and onion rings. Pour cream sprinkle salt and pepper. Dot with butter and bake in oven at 180° C for about 15—20 minutes or until crispy.
Serve as a starter.
Tuesday, April 27, 2010
POTATOES LYONAISE RECIPE
INGREDIENTS FOR POTATOES LYONAISE
Potatoes – 4 [boiled]
Few parsley -- [chopped]
Shallots or onions -- 100 gms [sliced]
Butter –1 tbsp
Oil for deep frying
Salt and pepper to taste
METHOD OF PREPARING POTATOS LYONAISE
Remove the skins of boiled potatoes and slice thinly. Heat oil in a pan and deep fry the slices of potatoes until crisp. Remove and keep hot. Then fry the shallots or onions and mix in with the slices of potatoes. Add salt and pepper and mix well.
Serve as a starter.
Potatoes – 4 [boiled]
Few parsley -- [chopped]
Shallots or onions -- 100 gms [sliced]
Butter –1 tbsp
Oil for deep frying
Salt and pepper to taste
METHOD OF PREPARING POTATOS LYONAISE
Remove the skins of boiled potatoes and slice thinly. Heat oil in a pan and deep fry the slices of potatoes until crisp. Remove and keep hot. Then fry the shallots or onions and mix in with the slices of potatoes. Add salt and pepper and mix well.
Serve as a starter.
DRIED PEAS STEW RECIPE
INGREDIENTS FOR DRIED PEAS STEW
Dried peas –200 gms [soaked in water over night]
Onions –2 [chopped]
Ginger – 1 piece [chopped]
Garlic flakes – 10 [chopped]
Coriander powder – 2 tsp
Red chilli powder –1 tsp
Turmeric powder – ¼ tsp
Curry leaves – 1 strand
Coconut milk – 1 cu
Oil – 2 tbsp
Salt to taste
METHOD OF PREPARING DRIED PEAS STEW
Cook soaked dried peas in pressure cooker for 10 minutes in low flame with salt. Heat oil in a pan and put chopped onion s and fry for 5 minutes. Add chopped ginger, chopped garlic and fry for 2 minutes. Add coriander powder, turmeric powder, and red chilli powder and fry for another 2 minutes.
Add cooked dried peas and bring to boil for 5 minutes in low flame. Add coconut milk and cook for 2 minutes.
Remove from the flame and garnish with curry leaves. Serve hot with rice and chappati
Dried peas –200 gms [soaked in water over night]
Onions –2 [chopped]
Ginger – 1 piece [chopped]
Garlic flakes – 10 [chopped]
Coriander powder – 2 tsp
Red chilli powder –1 tsp
Turmeric powder – ¼ tsp
Curry leaves – 1 strand
Coconut milk – 1 cu
Oil – 2 tbsp
Salt to taste
METHOD OF PREPARING DRIED PEAS STEW
Cook soaked dried peas in pressure cooker for 10 minutes in low flame with salt. Heat oil in a pan and put chopped onion s and fry for 5 minutes. Add chopped ginger, chopped garlic and fry for 2 minutes. Add coriander powder, turmeric powder, and red chilli powder and fry for another 2 minutes.
Add cooked dried peas and bring to boil for 5 minutes in low flame. Add coconut milk and cook for 2 minutes.
Remove from the flame and garnish with curry leaves. Serve hot with rice and chappati
STEAMED MUTTON RECIPE
INGREDIENTS FOR STEAMED MUTTON
Mutton – 400 gms
Pepper powder – 5 gms
Cloves – 3 [crushed]
Cinnamon – 2 pieces [crushed]
Ginger paste – 1 tsp
Garlic paste –1 tsp
Tomatoes – 4 [chopped]
Potatoes – 2
Onion – 3 [chopped]
Yogurt – 100 gms
Turmeric powder – ¼ tsp
Green chilies -- 5 [chopped]
Oil – 2 tbsp
Curry leaves – 1 strand
Salt to taste
METHOD OF PREPARING STEAMED MUTTON
Marinate mutton pieces with salt pepper powder, turmeric powder and 2 tsp of yogurt for 15 minutes. Heat oil in pressure cooker and put crushed cloves, crushed cinnamon sticks and chopped onions, chopped green chilies and fry for 5 minutes add ginger garlic paste and fry for 2 minutes.
Add chopped tomatoes and fry until it become paste. Add potato pieces and mix well. Add marinated mutton pieces and remaining yogurt and mix gently. Close the pressure cooker with its lid and cook for 40 minutes on low heat.
Open the pressure cooker and cook for another 5 minutes. Transfer the mutton curry in to serving dish and garnish with curry leaves. Serve hot with rice or chappati.
Mutton – 400 gms
Pepper powder – 5 gms
Cloves – 3 [crushed]
Cinnamon – 2 pieces [crushed]
Ginger paste – 1 tsp
Garlic paste –1 tsp
Tomatoes – 4 [chopped]
Potatoes – 2
Onion – 3 [chopped]
Yogurt – 100 gms
Turmeric powder – ¼ tsp
Green chilies -- 5 [chopped]
Oil – 2 tbsp
Curry leaves – 1 strand
Salt to taste
METHOD OF PREPARING STEAMED MUTTON
Marinate mutton pieces with salt pepper powder, turmeric powder and 2 tsp of yogurt for 15 minutes. Heat oil in pressure cooker and put crushed cloves, crushed cinnamon sticks and chopped onions, chopped green chilies and fry for 5 minutes add ginger garlic paste and fry for 2 minutes.
Add chopped tomatoes and fry until it become paste. Add potato pieces and mix well. Add marinated mutton pieces and remaining yogurt and mix gently. Close the pressure cooker with its lid and cook for 40 minutes on low heat.
Open the pressure cooker and cook for another 5 minutes. Transfer the mutton curry in to serving dish and garnish with curry leaves. Serve hot with rice or chappati.
SAFFRON FROMAGE RECIPE
INGREDIENTS FOR SAFFRON FROMAGE
Yogurt – 250 gms
Cream cheese – 250 gms
Icing sugar – 100 gms
Cardamom powder – 1 tsp
Saffron – 1 tsp
Hot milk – 8 tbsp
METHOD OF PREPARING SAFFRON FROMAGE
Mix saffron into the hot milk. The milk becomes yellow in colour, heat gently.
Blend all the ingredients and add to the milk.
Keep in refrigerator for 3 hours and serve chilled
Yogurt – 250 gms
Cream cheese – 250 gms
Icing sugar – 100 gms
Cardamom powder – 1 tsp
Saffron – 1 tsp
Hot milk – 8 tbsp
METHOD OF PREPARING SAFFRON FROMAGE
Mix saffron into the hot milk. The milk becomes yellow in colour, heat gently.
Blend all the ingredients and add to the milk.
Keep in refrigerator for 3 hours and serve chilled
PINDI CHOLE [CHICK PEAS] CURRY
INGREDIENTS] FOR PINDI CHOLE [CHICK PEAS] CURRY
Chick peas – 1 cup [soaked overnight]
Onion – 2 [chopped]
Tomatoes – 2 [chopped]
Green chilies [chopped]
Pomegranate seeds – 2 tsp [roasted and powdered]
Garlic flaked – 4 [chopped]
Ginger – 1 piece [chopped]
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Cinnamon leaves – 1
Oil – 2 tbsp
Coriander leaves – 2 tbsp [chopped]
Salt to taste
METHOD OF PREPARING CHICK PEAS CURRY
Boil the chick peas in pressure cooker by adding salt for 10—15 minutes. Heat oil in a pan, put onion slices and fry for 5 minutes. Add chopped garlic flakes, chopped ginger and fry for 2 minutes. Add chopped tomatoes and fry for 5 minutes.
Add coriander powder, pomegranate seeds powder, red chilli powder, turmeric powder and fry for 2 minutes. Add cinnamon leaves and boiled chick peas in to the pan and bring to boil for 10 minutes on low heat.
Sprinkle garam masala powder over the chick peas curry. Garnish with chopped coriander leaves.
Serve with rice or chappati
Chick peas – 1 cup [soaked overnight]
Onion – 2 [chopped]
Tomatoes – 2 [chopped]
Green chilies [chopped]
Pomegranate seeds – 2 tsp [roasted and powdered]
Garlic flaked – 4 [chopped]
Ginger – 1 piece [chopped]
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Cinnamon leaves – 1
Oil – 2 tbsp
Coriander leaves – 2 tbsp [chopped]
Salt to taste
METHOD OF PREPARING CHICK PEAS CURRY
Boil the chick peas in pressure cooker by adding salt for 10—15 minutes. Heat oil in a pan, put onion slices and fry for 5 minutes. Add chopped garlic flakes, chopped ginger and fry for 2 minutes. Add chopped tomatoes and fry for 5 minutes.
Add coriander powder, pomegranate seeds powder, red chilli powder, turmeric powder and fry for 2 minutes. Add cinnamon leaves and boiled chick peas in to the pan and bring to boil for 10 minutes on low heat.
Sprinkle garam masala powder over the chick peas curry. Garnish with chopped coriander leaves.
Serve with rice or chappati
KIDNEY BEANS [RAJMA] CURRY RECIPE
INGREDIENTS FOR KIDNEY BEANS
Rajma [kidney beans – 250 gms [soaked overnight]
Onion – 2 [chopped]
Garlic flakes – 5 [chopped]
Ginger – 1 piece [chopped]
Tomatoes 2 [chopped]
Green chilies –2 [chopped]
Coriander powder – 2 tsp
Red chili powder –1 tsp
Garam masala – ½ tsp Fresh coriander leaves – 2 tbsp
Oil – 2 tbsp
Salt to taste
METHOD OF PREPARING KIDNEY BEANS [RAJMA]
Boil rajma in pressure cooker by adding salt. Grind garlic flakes, green chilies and ginger and keep aside.
Heat oil in a pan and put chopped onions and fry 5 minutes. Add ginger---garlic paste and fry for 2 minutes. Add chopped tomatoes and fry for another 5 minutes.
Add coriander powder, red chilli powder and turmeric powder and fry for 2 minutes. Add boiled rajma and mix well. Bring to boil for 5 minutes and sprinkle garam masala over it.
Transfer the rajma curry to the serving dish and garnish with coriander leaves.
Serve hot with rice or chapati
Rajma [kidney beans – 250 gms [soaked overnight]
Onion – 2 [chopped]
Garlic flakes – 5 [chopped]
Ginger – 1 piece [chopped]
Tomatoes 2 [chopped]
Green chilies –2 [chopped]
Coriander powder – 2 tsp
Red chili powder –1 tsp
Garam masala – ½ tsp Fresh coriander leaves – 2 tbsp
Oil – 2 tbsp
Salt to taste
METHOD OF PREPARING KIDNEY BEANS [RAJMA]
Boil rajma in pressure cooker by adding salt. Grind garlic flakes, green chilies and ginger and keep aside.
Heat oil in a pan and put chopped onions and fry 5 minutes. Add ginger---garlic paste and fry for 2 minutes. Add chopped tomatoes and fry for another 5 minutes.
Add coriander powder, red chilli powder and turmeric powder and fry for 2 minutes. Add boiled rajma and mix well. Bring to boil for 5 minutes and sprinkle garam masala over it.
Transfer the rajma curry to the serving dish and garnish with coriander leaves.
Serve hot with rice or chapati
JACK FRUIT RICE RECIPE
INGRDIENTS FOR JACKFRUIT
Long grain rice – 2 cups
Raw jackfruit – 1 cup [peel and cut into small pieces]
Onion – 2 [sliced]
Green chilies –3
Garlic flakes – 10
Ginger – 1 piece
Cinnamon stick – 2
Carmon – 10
Cloves – 4
Fresh coriander leaves – 2 tbsp [chopped]
Cashew nut –5 [fried]
Raisin – 5 [fried]
Salt to taste
Ghee – 1 tbsp
Oil – 2 tbsp
METHOD OF PREPARING JACKFRUIT
Heat ghee in a pan and put cinnamon sticks, cardamom, cloves and rice and fry for 2 minutes. Grind ginger, garlic flakes and green chilies in mixer grinder and keep aside.
Boil the jackfruit in water by adding turmeric powder and salt for 10 minutes.
Heat oil in a pan and put onion slices and fry for 5 minutes. Add ginger garlic paste and fry for 2 minutes. Add boiled jackfruit and stir well. Add fried rice and 4 cup of water and cook for 20 minutes on low heat.
Transfer the jackfruit rice in to serving bowl and garnish with cashew nut and fried raisins.
Serve hot with salad or raita
Long grain rice – 2 cups
Raw jackfruit – 1 cup [peel and cut into small pieces]
Onion – 2 [sliced]
Green chilies –3
Garlic flakes – 10
Ginger – 1 piece
Cinnamon stick – 2
Carmon – 10
Cloves – 4
Fresh coriander leaves – 2 tbsp [chopped]
Cashew nut –5 [fried]
Raisin – 5 [fried]
Salt to taste
Ghee – 1 tbsp
Oil – 2 tbsp
METHOD OF PREPARING JACKFRUIT
Heat ghee in a pan and put cinnamon sticks, cardamom, cloves and rice and fry for 2 minutes. Grind ginger, garlic flakes and green chilies in mixer grinder and keep aside.
Boil the jackfruit in water by adding turmeric powder and salt for 10 minutes.
Heat oil in a pan and put onion slices and fry for 5 minutes. Add ginger garlic paste and fry for 2 minutes. Add boiled jackfruit and stir well. Add fried rice and 4 cup of water and cook for 20 minutes on low heat.
Transfer the jackfruit rice in to serving bowl and garnish with cashew nut and fried raisins.
Serve hot with salad or raita
CABBAGE FRY RECIPE
INGREDIENTS FOR CABBAGE FRY
Cabbage – 4 cups [chopped]
Oil –2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Asafetida –1 pinch
Green chilies – 3 [chopped]
Curry leaves – 1 strand
Turmeric powder – ¼ tsp
Salt to taste
METHOD OF PREPARING CABBAGE FRY
Heat oil in a pan and put mustard seeds, cumin seeds, asafetida and curry leaves and fry for 2 minutes. Add chopped cabbage and turmeric powder and mix gently and cover the pan with a lid.
Cook for 10 minutes on low heat, stir in between.
Serve with chappati or rice
Cabbage – 4 cups [chopped]
Oil –2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Asafetida –1 pinch
Green chilies – 3 [chopped]
Curry leaves – 1 strand
Turmeric powder – ¼ tsp
Salt to taste
METHOD OF PREPARING CABBAGE FRY
Heat oil in a pan and put mustard seeds, cumin seeds, asafetida and curry leaves and fry for 2 minutes. Add chopped cabbage and turmeric powder and mix gently and cover the pan with a lid.
Cook for 10 minutes on low heat, stir in between.
Serve with chappati or rice
Monday, April 26, 2010
CHICK PEAS CASSROLE RECIPE
INGREDIENTS FOR CHICK PEAS CASSROLE
Chick peas – 2oo gms
Mint leaves – 2 tbsp
Honey – 2 tbsp
Butter and salt to taste
METHOD OF PREPARING CHICK PEAS CASSROLE
Soak chick peas in water over night. Boil in water with salt for 1 ½ hours. Bake in casserole, by adding mint, honey, butter and water necessary. Bake in moderate oven for 30 – 35 minutes.
Serve hot.
Chick peas – 2oo gms
Mint leaves – 2 tbsp
Honey – 2 tbsp
Butter and salt to taste
METHOD OF PREPARING CHICK PEAS CASSROLE
Soak chick peas in water over night. Boil in water with salt for 1 ½ hours. Bake in casserole, by adding mint, honey, butter and water necessary. Bake in moderate oven for 30 – 35 minutes.
Serve hot.
RICE, LENTIL AND SPINACH CASSEROLE RECIPE
INGREDIENTS FOR RICE, LENTIL AND SPINACH CASSROL
Lentils – 1 cup [cooked]
Spinach – 2 cups [shredded]
Milk – 1 cup
Rice -- ½ cup [cooked]
Cheese –1/2 cup [grated]
Paprika
Salt to taste
METHOD OF PREPARING RICE , LENTIL AND SPIACH CASSEROL
Mix cooked rice and cooked lentils together and add raw spinach with the other ingredients.
Press into greased casserole and bake 25 – 30 minutes in moderate oven.
Serve hot.
Lentils – 1 cup [cooked]
Spinach – 2 cups [shredded]
Milk – 1 cup
Rice -- ½ cup [cooked]
Cheese –1/2 cup [grated]
Paprika
Salt to taste
METHOD OF PREPARING RICE , LENTIL AND SPIACH CASSEROL
Mix cooked rice and cooked lentils together and add raw spinach with the other ingredients.
Press into greased casserole and bake 25 – 30 minutes in moderate oven.
Serve hot.
MEXICAN STYLE RICE
INGREDEINTS
Rice –2 cups
Green chilies –4 [chopped]
Garlic flakes – 2 [crushed]
Coriander leaves -- 2 tbsp
Onion –1
Cheddar cheese – 1 cup [grated]
Cream --- 2 tbsp
Baby carrots—2 [grated and parboiled]
Butter –1 tbsp
METHOD
Grind onion, garlic, green chilies, coriander leaves. Mix with cheese and cream and keep aside.
Add 4 cup of water into the rice and cook for 15 minutes in low flame. Add onion cheese paste into the rice and mix well. Continue cooking on low flame until done.
Serve with parboiled carrots which have been tossed with butter in a sauce pan on low flame.
To serve, place carrots in the centre of the serving dish and surround with rice.
Rice –2 cups
Green chilies –4 [chopped]
Garlic flakes – 2 [crushed]
Coriander leaves -- 2 tbsp
Onion –1
Cheddar cheese – 1 cup [grated]
Cream --- 2 tbsp
Baby carrots—2 [grated and parboiled]
Butter –1 tbsp
METHOD
Grind onion, garlic, green chilies, coriander leaves. Mix with cheese and cream and keep aside.
Add 4 cup of water into the rice and cook for 15 minutes in low flame. Add onion cheese paste into the rice and mix well. Continue cooking on low flame until done.
Serve with parboiled carrots which have been tossed with butter in a sauce pan on low flame.
To serve, place carrots in the centre of the serving dish and surround with rice.
HOW TO MAKE KULFI
INGREDIENTS FOR KULFI
Milk – 2 lts [boiled and cooled]
Condensed milk –1 can [350 gms]
Saffron –1 pinch
Milk powder – ¼ cup
Custard powder – 2 tbsp
Sugar –2 tbsp
Cardamom powder – ½ tsp
Vanilla essence
Almonds –2 tsp [grated]
METHOD OF PREPARING KULFI
Mix the fresh milk into condensed milk, sugar and boil on low flame stirring continuously. Remove from the heat and add custard powder, milk powder, saffron and cardamom powder. Return to heat. Cook until mixture is thick.
Remove from the heat, cool and pour into the kulfi moulds. Freeze 6-7 hours.
Garnish with grated almonds and serve chilled.
Milk – 2 lts [boiled and cooled]
Condensed milk –1 can [350 gms]
Saffron –1 pinch
Milk powder – ¼ cup
Custard powder – 2 tbsp
Sugar –2 tbsp
Cardamom powder – ½ tsp
Vanilla essence
Almonds –2 tsp [grated]
METHOD OF PREPARING KULFI
Mix the fresh milk into condensed milk, sugar and boil on low flame stirring continuously. Remove from the heat and add custard powder, milk powder, saffron and cardamom powder. Return to heat. Cook until mixture is thick.
Remove from the heat, cool and pour into the kulfi moulds. Freeze 6-7 hours.
Garnish with grated almonds and serve chilled.
DRUM STICK CURRY RECIPE
INGREDIENTS FOR DRUM STICK CURRY
Drumstick – 2 [cut into pieces]
Onion – 2 [sliced]
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Curry leaves – 1 strand
Tamarind juice – 1 tbsp
Salt to taste
Milk – 1 cup
Oil –2 tsp
METHOD OF PREPARING DRUMSTICK CURRY
Heat oil in pan put mustard seeds, chana dal sliced onion, and curry leaves and fry for 5 minutes. Add turmeric powder, red chilli powder, salt, tamarind juice, ½ cup of water and cook for 10 minutes in low flame.
Remove from the flame and add boiled milk and mix well.
Serve with rice.
Drumstick – 2 [cut into pieces]
Onion – 2 [sliced]
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Curry leaves – 1 strand
Tamarind juice – 1 tbsp
Salt to taste
Milk – 1 cup
Oil –2 tsp
METHOD OF PREPARING DRUMSTICK CURRY
Heat oil in pan put mustard seeds, chana dal sliced onion, and curry leaves and fry for 5 minutes. Add turmeric powder, red chilli powder, salt, tamarind juice, ½ cup of water and cook for 10 minutes in low flame.
Remove from the flame and add boiled milk and mix well.
Serve with rice.
CHICKEN IN CORIANDER MASALA
INGREDIENTS FOR CHICKEN IN CORIANDER MASALA
Chicken –4 pieces
Onion – 2 [chopped]
Tomatoes –2 [chopped]
Green chilies –2 [chopped]
Ginger –1 piece [chopped]
Garlic flakes – 4 [chopped]
Coriander paste –2 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala ½ tsp
Salt to taste
Oil – 4 tbsp
Curry leaves –1 strand
METHOD OF CHICKEN IN CORIANDER MASALA
Heat oil in a pan and put chopped onions, chopped ginger, chopped garlic flakes chopped green chilies and curry leaves and fry for 5 minutes. Add chopped tomatoes coriander powder, red chilli powder and fry another 5 minutes.
Add chicken pieces and salt and cook for 10—15 minutes by adding enough water. Add coriander paste and garam masala and fry until it become golden brown.
Serve hot with chappati or rice.
Chicken –4 pieces
Onion – 2 [chopped]
Tomatoes –2 [chopped]
Green chilies –2 [chopped]
Ginger –1 piece [chopped]
Garlic flakes – 4 [chopped]
Coriander paste –2 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala ½ tsp
Salt to taste
Oil – 4 tbsp
Curry leaves –1 strand
METHOD OF CHICKEN IN CORIANDER MASALA
Heat oil in a pan and put chopped onions, chopped ginger, chopped garlic flakes chopped green chilies and curry leaves and fry for 5 minutes. Add chopped tomatoes coriander powder, red chilli powder and fry another 5 minutes.
Add chicken pieces and salt and cook for 10—15 minutes by adding enough water. Add coriander paste and garam masala and fry until it become golden brown.
Serve hot with chappati or rice.
Sunday, April 25, 2010
THAI STYLE SALAD RECIPE
INGREDIENTS FOR THAI SALAD
Yellow pepper –1
Red pepper –1
Broccoli – ½ [parboiled]
Cabbage – ½ [shredded]
Lemon juice –1/4 cup
Chilli sauce – 3 tbsp
Onions – 2 [sliced]
Cucumber –2 [chopped]
Salt and sugar to taste
METHOD OF PREPARING THAI SALAD
Separate broccoli into florets. Separate onion slices into rings. Cut peppers into slices.
Mix all the ingredients in a mixing bowl well.
Serve as a starter.
Yellow pepper –1
Red pepper –1
Broccoli – ½ [parboiled]
Cabbage – ½ [shredded]
Lemon juice –1/4 cup
Chilli sauce – 3 tbsp
Onions – 2 [sliced]
Cucumber –2 [chopped]
Salt and sugar to taste
METHOD OF PREPARING THAI SALAD
Separate broccoli into florets. Separate onion slices into rings. Cut peppers into slices.
Mix all the ingredients in a mixing bowl well.
Serve as a starter.
PEANUT SAUCE RECIPE
INGREDIENTS FOR PEANUT SAUCE
Peanuts—200 gms [roasted and ground to paste]
Lemon juice –2 tbsp
Red chilies –2 [crushed]
Garlic—2 [chopped]
Water –1 cup
Salt and sugar to taste
METHOD OF PREPARING PEANUT SAUCE
Mix all ingredients together and cook stirring over low flame until thick and gently blended. Cool.
Fill in a glass jar and store in refrigerator. Serve with any snacks
Peanuts—200 gms [roasted and ground to paste]
Lemon juice –2 tbsp
Red chilies –2 [crushed]
Garlic—2 [chopped]
Water –1 cup
Salt and sugar to taste
METHOD OF PREPARING PEANUT SAUCE
Mix all ingredients together and cook stirring over low flame until thick and gently blended. Cool.
Fill in a glass jar and store in refrigerator. Serve with any snacks
CREAMY COLESLAW RECIPE
INGREDIENTS FOR CREAMY COLESLAW
Cabbage – 1 [grated]
Soy mayonnaise – 1 tbsp
Paprika – 1 tsp
Lemon juice—1 tbsp
Peanuts – 2 tbsp
Apples –2 [peel and grated]
Cream – 2 tbsp
Mustard – 2 tbsp
Salt to taste
METHOD OF PREPARING CREAMY COLESLAW
Mix grated cabbage, grated apple, lemon juice and salt at once. Beat cream and rest of ingredients together and stir in. Pile in the dish and sprinkle with paprika.
Cabbage – 1 [grated]
Soy mayonnaise – 1 tbsp
Paprika – 1 tsp
Lemon juice—1 tbsp
Peanuts – 2 tbsp
Apples –2 [peel and grated]
Cream – 2 tbsp
Mustard – 2 tbsp
Salt to taste
METHOD OF PREPARING CREAMY COLESLAW
Mix grated cabbage, grated apple, lemon juice and salt at once. Beat cream and rest of ingredients together and stir in. Pile in the dish and sprinkle with paprika.
CASHEW NUT FRUIT WITH YOGURT
INGREDIENTS
Cashew nut fruit – 3
Coconut – 1 cup [grated]
Green chilies – 4
Yogurt – 1 cup
Mustard seeds – 2 tsp
Curry leave – 1 strand
Oil –2 tsp
Salt to taste
METHOD
Steam the cashew fruit in a steamer and allow to cool. Cut the steamed cashew fruit in length wise and keep aside. Grind coconut, mustard seeds and green chilies in a mixer grider and add to the cashew fruit pieces.
Add salt and yogurt and mix gently. Heat 2 tsp of oil in a pan and put mustard seeds, red chilies and curry leaves and fry for 2 minutes and add to the cash fruit mixture.
Serve with steamed rice.
Cashew nut fruit – 3
Coconut – 1 cup [grated]
Green chilies – 4
Yogurt – 1 cup
Mustard seeds – 2 tsp
Curry leave – 1 strand
Oil –2 tsp
Salt to taste
METHOD
Steam the cashew fruit in a steamer and allow to cool. Cut the steamed cashew fruit in length wise and keep aside. Grind coconut, mustard seeds and green chilies in a mixer grider and add to the cashew fruit pieces.
Add salt and yogurt and mix gently. Heat 2 tsp of oil in a pan and put mustard seeds, red chilies and curry leaves and fry for 2 minutes and add to the cash fruit mixture.
Serve with steamed rice.
VEGETABLE SANDWICH RECIPE
 |
| 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 OF PREPARING VEGETABLE SANDWICH
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.
Saturday, April 24, 2010
TOMATO CHUTNEY RECIPE
INGREDIENTS FOR TOMATO CHUTNEY
Tomatoes – 200 gms [chopped]
Cinnamon stick – 1 small piece
Cloves – 2
Cumin seeds – I tsp [roasted]
Oil – 2 tbsp
Green chilies—2 [chopped]
Garlic flakes – 4 [chopped]
Ginger – 1 piece [chopped]
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Jaggery – 1 tsp [grated]
Salt to taste
METHOD OF PREPARING TOMATO CHUTNEY
Heat oil in a pan put cinnamon stick, cloves, cumin seeds, chopped ginger, chopped green chilies, chopped garlic flakes and fry for 5 minutes. Add chopped tomatoes, turmeric powder and red chili powder and fry until the tomatoes become paste.
Add grated jaggery and fry for another 2 minutes
Transfer the tomato chutney into the serving dish and serve with rice, idli or dosa
Tomatoes – 200 gms [chopped]
Cinnamon stick – 1 small piece
Cloves – 2
Cumin seeds – I tsp [roasted]
Oil – 2 tbsp
Green chilies—2 [chopped]
Garlic flakes – 4 [chopped]
Ginger – 1 piece [chopped]
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Jaggery – 1 tsp [grated]
Salt to taste
METHOD OF PREPARING TOMATO CHUTNEY
Heat oil in a pan put cinnamon stick, cloves, cumin seeds, chopped ginger, chopped green chilies, chopped garlic flakes and fry for 5 minutes. Add chopped tomatoes, turmeric powder and red chili powder and fry until the tomatoes become paste.
Add grated jaggery and fry for another 2 minutes
Transfer the tomato chutney into the serving dish and serve with rice, idli or dosa
MANGO ORANGE SORBET RECIPE
INGREDIENTS FOR MANGO ORANGE SORBET
Ripe mango pulp – 4 cups
Orange juice – 2 cups
Lime juice – 2 tbsp
Sugar to taste
METHOD OF PREPARING MANGO ORANGE SORBET
Blend the mango pulp in a blender by adding little water. Add orange juice, lime juice and sugar and blend well. Keep in refrigerator for 10—15 minutes. Serve chilled
Ripe mango pulp – 4 cups
Orange juice – 2 cups
Lime juice – 2 tbsp
Sugar to taste
METHOD OF PREPARING MANGO ORANGE SORBET
Blend the mango pulp in a blender by adding little water. Add orange juice, lime juice and sugar and blend well. Keep in refrigerator for 10—15 minutes. Serve chilled
CARROT COCONUT CHUTNEY RECIPE
INGREDIENTS FOR CARROT COCONUT CHUTNEY
Carrot – 200gms
Coconut – 3 tbsp [grated]
Green chilies – 4
Coriander leaves – 2 tbsp [chopped]
Lime juice – 2 tsp
Pepper powder – ½ tsp
Salt to taste
METHOD OF PREPARING CARROT COCONUT CHUTNEY
Grind all the ingredients in a mixer grinder by adding little water.
Serve with steamed rice or chappati
Carrot – 200gms
Coconut – 3 tbsp [grated]
Green chilies – 4
Coriander leaves – 2 tbsp [chopped]
Lime juice – 2 tsp
Pepper powder – ½ tsp
Salt to taste
METHOD OF PREPARING CARROT COCONUT CHUTNEY
Grind all the ingredients in a mixer grinder by adding little water.
Serve with steamed rice or chappati
Friday, April 23, 2010
RICE WITH SAFFRON
INGREDIENTS FOR RICE WITH SAFFRON
Long grain rice –2 cups [soak in water for 20 minutes]
Cinnamon sticks –1
Cloves –7
Saffron -- ¼ tsp [crumbled]
Oil – 2 tbsp
Cardamom –4 [crushed]
Milk –2 tsp
Salt to taste
Water – 4 cups
METHOD OF PREPARING RICE WITH SAFFRON
Heat oil in a pan and add cinnamon, cloves, cardamom and fry for 5 minutes. Drain the rice and add into the fried spices and stir well. Add water and salt and bring to boil in low flame for 15 minutes.
Mix saffron to the milk and cook until hot, dribble over rice and continue to cook the rice for 5 minutes. Remove from heat and serve hot with salad
Long grain rice –2 cups [soak in water for 20 minutes]
Cinnamon sticks –1
Cloves –7
Saffron -- ¼ tsp [crumbled]
Oil – 2 tbsp
Cardamom –4 [crushed]
Milk –2 tsp
Salt to taste
Water – 4 cups
METHOD OF PREPARING RICE WITH SAFFRON
Heat oil in a pan and add cinnamon, cloves, cardamom and fry for 5 minutes. Drain the rice and add into the fried spices and stir well. Add water and salt and bring to boil in low flame for 15 minutes.
Mix saffron to the milk and cook until hot, dribble over rice and continue to cook the rice for 5 minutes. Remove from heat and serve hot with salad
BARLEY SOUP RECIPE
INGREDIENTS FOR BARLEY SOUP
Brown barley – 1 cup
White stock-- 2 ½ cups
Carrot –1 [chopped]
Onion – 1 [chopped]
Fresh mint leaves –1 sp [chopped]
Butter – 1 tbsp
Milk – 1 cup
Salt and pepper to taste
Few fresh parsley
METHOD OF PREPARING BARLEY SOUP
Cook barley, in white stock for 1 ½ hours. Add chopped vegetables and cook for further 20 minutes.
Sieve and reheat in a pan with milk and butter. Add salt, mint leaves and pepper. Stir gently and transfer into soup bowls and garnished with chopped parsley leaves.
Serve hot
Brown barley – 1 cup
White stock-- 2 ½ cups
Carrot –1 [chopped]
Onion – 1 [chopped]
Fresh mint leaves –1 sp [chopped]
Butter – 1 tbsp
Milk – 1 cup
Salt and pepper to taste
Few fresh parsley
METHOD OF PREPARING BARLEY SOUP
Cook barley, in white stock for 1 ½ hours. Add chopped vegetables and cook for further 20 minutes.
Sieve and reheat in a pan with milk and butter. Add salt, mint leaves and pepper. Stir gently and transfer into soup bowls and garnished with chopped parsley leaves.
Serve hot
Thursday, April 22, 2010
MUTTON MASALA FRY RECIPE
INGREDIENTS FOR MUTTON MASALA FRY
Mutton – ½ kg [cut into small pieces]
Mustard powder – 1 tsp
Turmeric powder – ½ tsp
Onion – 1 cup [chopped]
Tomato –1 [chopped]
Ginger – 1 piece [chopped]
Pepper powder – 1 ½ tsp
Green chilies – 4 [chopped]
Vinegar – 1 tsp
Salt to taste
Curry leaves – 1 strand
Oil – 4 tbsp
MEHTOD OF PREPARING MUTTON MASALA FRY
Marinate the meat with turmeric powder, salt, mustard powder, pepper powder and vinegar and keep aside for 15—20 minutes. Cook this marinated meat in a pressure cooker for 10—15 minutes.
Heat oil in a pan and put chopped onion, green chilies and chopped ginger, curry leaves, salt and fry for 5 minutes. Add chopped tomato and fry for another 5 minutes.
Add boiled meat and mix gently, and fry till it becomes crispy. Transfer the mutton fry into a serving bowl and garnish with onion rings.
Serve hot with chappati or rice
Mutton – ½ kg [cut into small pieces]
Mustard powder – 1 tsp
Turmeric powder – ½ tsp
Onion – 1 cup [chopped]
Tomato –1 [chopped]
Ginger – 1 piece [chopped]
Pepper powder – 1 ½ tsp
Green chilies – 4 [chopped]
Vinegar – 1 tsp
Salt to taste
Curry leaves – 1 strand
Oil – 4 tbsp
MEHTOD OF PREPARING MUTTON MASALA FRY
Marinate the meat with turmeric powder, salt, mustard powder, pepper powder and vinegar and keep aside for 15—20 minutes. Cook this marinated meat in a pressure cooker for 10—15 minutes.
Heat oil in a pan and put chopped onion, green chilies and chopped ginger, curry leaves, salt and fry for 5 minutes. Add chopped tomato and fry for another 5 minutes.
Add boiled meat and mix gently, and fry till it becomes crispy. Transfer the mutton fry into a serving bowl and garnish with onion rings.
Serve hot with chappati or rice
Monday, April 19, 2010
FRUIT DIP RECIPE
INGREDIENTS FOR FRUIT DIP
Orange juice – ¼ cup
Fresh cream – 1 cup
Rose essence –1 tsp
Icing sugar – ¼ cup
Cream cheese – 1 cup
METHOD OF PREPARING FRUIT DIP
Beat all the ingredients well and keep in refrigerator for 10 minutes. Blend ones more before serving. Serve with fruits.
Orange juice – ¼ cup
Fresh cream – 1 cup
Rose essence –1 tsp
Icing sugar – ¼ cup
Cream cheese – 1 cup
METHOD OF PREPARING FRUIT DIP
Beat all the ingredients well and keep in refrigerator for 10 minutes. Blend ones more before serving. Serve with fruits.
BRINJAL CASSEROLE RECIPE
INGREDIENTS FOR BRINJAL CASSEROLE
Brinjal – 2 cups [cut into square shape]
Cooked tomato – 2 cups
Canned corn – 1 ½ cups
Cheese – ¼ cup [grated]
Bread crumbs—1 cup
Salt and pepper to taste
METHOD OF PREPARING BRINJAL CASSEROLE
Wash the brinjal pieces and drain, Mix the brinjal pieces, corn, tomatoes, salt and pepper. Place this mixture in greased casserole dish.
Top with mixed cheese and crumbs and dot with butter. Bake this casserole in moderate oven for 25 minutes.
Serve hot.
Brinjal – 2 cups [cut into square shape]
Cooked tomato – 2 cups
Canned corn – 1 ½ cups
Cheese – ¼ cup [grated]
Bread crumbs—1 cup
Salt and pepper to taste
METHOD OF PREPARING BRINJAL CASSEROLE
Wash the brinjal pieces and drain, Mix the brinjal pieces, corn, tomatoes, salt and pepper. Place this mixture in greased casserole dish.
Top with mixed cheese and crumbs and dot with butter. Bake this casserole in moderate oven for 25 minutes.
Serve hot.
HERBEL SALAD RECIPE
INGREDIENTS FOR HERBEL SALAD
Papaya – 2 cups [peel and cut in square shape]
Cucumber – 1 [peel and cut into small pieces]
Tulsi leaves – 1 tsp [chopped]
Coriander leaves – 1 tsp [chopped]
Soya leaves – 1 tsp [chopped]
Tomato puree – 1 tsp
Vinegar – ½ tsp
Salt and pepper to taste
METHOD OF PREPARING HERBEL SALAD
Mix all the ingredients except papaya. Transfer this salad to a serving bowl and decorate with papaya pieces and keep in refrigerator for 20 minutes,
Serve chilled in hot days
Papaya – 2 cups [peel and cut in square shape]
Cucumber – 1 [peel and cut into small pieces]
Tulsi leaves – 1 tsp [chopped]
Coriander leaves – 1 tsp [chopped]
Soya leaves – 1 tsp [chopped]
Tomato puree – 1 tsp
Vinegar – ½ tsp
Salt and pepper to taste
METHOD OF PREPARING HERBEL SALAD
Mix all the ingredients except papaya. Transfer this salad to a serving bowl and decorate with papaya pieces and keep in refrigerator for 20 minutes,
Serve chilled in hot days
VERMICELLI SWEET RECIPE
INGREDIENTS FOR VERMICELLI SWEET
Vermicelli -- 200 gms
Milk – 2 cups
Oil – 2 tbsp
Sugar – 2 cups
Nuts—1/2 cup [almonds, cashew nuts]
METHOD OF PREPARING VERMICELLI SWEET
Heat oil in a thick bottomed pan and fry vermicelli until it becomes light brown.
Add milk and bring to boil for 5 minutes. Add sugar and bring to boil on low flame. Cook until all milk is absorbed, stirring from time to time. Cover the pan and remove from the flame and keep aside for 5 minutes.
Remove the cover and transfer the vermicelli sweet into a serving bowl and garnish with chopped nuts.
Serve hot.
Vermicelli -- 200 gms
Milk – 2 cups
Oil – 2 tbsp
Sugar – 2 cups
Nuts—1/2 cup [almonds, cashew nuts]
METHOD OF PREPARING VERMICELLI SWEET
Heat oil in a thick bottomed pan and fry vermicelli until it becomes light brown.
Add milk and bring to boil for 5 minutes. Add sugar and bring to boil on low flame. Cook until all milk is absorbed, stirring from time to time. Cover the pan and remove from the flame and keep aside for 5 minutes.
Remove the cover and transfer the vermicelli sweet into a serving bowl and garnish with chopped nuts.
Serve hot.
RAW MANGO RED CURRY RECIPE
INGREDIENTS FOR RAW MANGO RED CURRY
Raw mango – 1 cup [peel and cut into square shape]
Coconut – 1 cup [grated]
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – ½ tsp
Salt to taste
Oil – 2 tbsp
Fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp
Red chili –2 [cut into 2 pieces]
Curry leaves – 1 strand
METHOD OF PREPARING RAW MANGO RED CURRY
Heat 1 tbsp oil in a pan and put grated coconut and fry until it become golden brown .Add coriander powder, turmeric powder and red chili powder and fry for 2 minutes.
Grind the coconut mixture in a mixer grinder and keep aside.
Heat remaining oil in a pan and put red chilies, fenugreek seeds, mustard seeds, and curry leaves and fry for 2 minutes. Add raw mango pieces and fry for 5 minutes, and then add coconut mixture, ½ cup of water and salt and cook for 5 – 8 minutes in low flame.
Transfer the raw mango curry into a serving bowl and serve hot with chappati or steamed rice.
Raw mango – 1 cup [peel and cut into square shape]
Coconut – 1 cup [grated]
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – ½ tsp
Salt to taste
Oil – 2 tbsp
Fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp
Red chili –2 [cut into 2 pieces]
Curry leaves – 1 strand
METHOD OF PREPARING RAW MANGO RED CURRY
Heat 1 tbsp oil in a pan and put grated coconut and fry until it become golden brown .Add coriander powder, turmeric powder and red chili powder and fry for 2 minutes.
Grind the coconut mixture in a mixer grinder and keep aside.
Heat remaining oil in a pan and put red chilies, fenugreek seeds, mustard seeds, and curry leaves and fry for 2 minutes. Add raw mango pieces and fry for 5 minutes, and then add coconut mixture, ½ cup of water and salt and cook for 5 – 8 minutes in low flame.
Transfer the raw mango curry into a serving bowl and serve hot with chappati or steamed rice.
PEANUT BUTTER TOMATO SOUP RECIPE
INGREDIENTS FOR PEANUT BUTTER TOMATO SOUP
Milk – 4 cup
Paprika -- ¼ tsp
Butter –2 tsp
Onion – 1 [chopped]
Peanut butter – ½ cup
Tomatoes -- 3 cups [sieved]
Flour – 3 tbsp
Celery salt – ¼ tsp
Salt and pepper to taste
METHOD OF PREPARING PEANUT BUTTER TOMATO SOUP
Melt butter in a pan and add chopped onion and fry for 5 minutes. Add flour, stirring until smooth. Add milk slowly and cook till slightly thickened, stirring continuously. Add salt and butter, paprika and blend part of hot mixture with peanut butter Mix with rest of the hot mixture.
Heat tomatoes and add slowly, stirring continuously for 5- 10 minutes in low flame.
Serve hot
Milk – 4 cup
Paprika -- ¼ tsp
Butter –2 tsp
Onion – 1 [chopped]
Peanut butter – ½ cup
Tomatoes -- 3 cups [sieved]
Flour – 3 tbsp
Celery salt – ¼ tsp
Salt and pepper to taste
METHOD OF PREPARING PEANUT BUTTER TOMATO SOUP
Melt butter in a pan and add chopped onion and fry for 5 minutes. Add flour, stirring until smooth. Add milk slowly and cook till slightly thickened, stirring continuously. Add salt and butter, paprika and blend part of hot mixture with peanut butter Mix with rest of the hot mixture.
Heat tomatoes and add slowly, stirring continuously for 5- 10 minutes in low flame.
Serve hot
Friday, April 9, 2010
RED CABBAGE SALAD RECIPE
INGREDIENTS FOR RED CABBAGE SALAD
Red cabbage – 1 small size [chopped]
Apples – 1 [peel and shredded]
Onion – 2 [chopped]
Oil – 1 tbsp
Vinegar – 2 tbsp
Sugar – 2 tbsp
Salt to taste
Pepper powder -- 1/2 tsp
METHOD OF PREPARING RED CABBAGE SALAD
Mix the salt with the chopped cabbage and cover closely and keep aside for 1 hour. Then squeeze all the water out of the chopped cabbage. Add chopped apples, chopped onions, oil, vinegar, and sugar and mixing gently with 2 forks.
Sprinkle the pepper powder over the salad and serve.
Red cabbage – 1 small size [chopped]
Apples – 1 [peel and shredded]
Onion – 2 [chopped]
Oil – 1 tbsp
Vinegar – 2 tbsp
Sugar – 2 tbsp
Salt to taste
Pepper powder -- 1/2 tsp
METHOD OF PREPARING RED CABBAGE SALAD
Mix the salt with the chopped cabbage and cover closely and keep aside for 1 hour. Then squeeze all the water out of the chopped cabbage. Add chopped apples, chopped onions, oil, vinegar, and sugar and mixing gently with 2 forks.
Sprinkle the pepper powder over the salad and serve.
RAISIN WITH CARROT SALAD RECIPE
INGREDIENTS FOR RAISIN WITHCARROT SALAD
Carrots -- 2 cups [grated]
Seedless raisins – 1 cup
Orange juice – ½ cup
METHOD OF PREPARING RAISIN WITH CARROT SALAD
Mix all the ingredients well. Transfer the salad into a serving bowl and serve.
Carrots -- 2 cups [grated]
Seedless raisins – 1 cup
Orange juice – ½ cup
METHOD OF PREPARING RAISIN WITH CARROT SALAD
Mix all the ingredients well. Transfer the salad into a serving bowl and serve.
Thursday, April 8, 2010
CELERY WITH TOMATO SOUP RECIPE
INGREDIENTS FOR CELERY WITH TOMATO SOUP
Tomatoes -- 250 gms [skinned]
Celery – 1 bunch
Onion – 1
Brown sugar – 1 tbsp
Carrot juice – 1 cup
Salt and pepper to taste
METHOD OF PREPARING CELERY WITH TOMATO SOUP
Cut outer leaves and stalks of celery in pieces. Add onion and cook in water until tender. Mix mashed tomatoes in carrot juice and strained celery water, Add salt and sugar and allow to stand for 15 minutes
Bring to boil for 8-10 minutes’
Add pepper powder and serve hot.
Tomatoes -- 250 gms [skinned]
Celery – 1 bunch
Onion – 1
Brown sugar – 1 tbsp
Carrot juice – 1 cup
Salt and pepper to taste
METHOD OF PREPARING CELERY WITH TOMATO SOUP
Cut outer leaves and stalks of celery in pieces. Add onion and cook in water until tender. Mix mashed tomatoes in carrot juice and strained celery water, Add salt and sugar and allow to stand for 15 minutes
Bring to boil for 8-10 minutes’
Add pepper powder and serve hot.
CABBAGE AND BEAN SOUP RECIPE
INGREDIENTS FOR CABBAGE AND BEAN SOUP
French beans – 100 gms
Onions –2 [sliced]
Cabbage – 100 gms [shredded]
Tomatoes – 2 [skinned and mashed]
Cloves – 2 [crushed]
Garlic flakes – 3 [chopped]
Salt to taste
Pepper to taste
Oil -- 2 tsp
METHOD OF PREPARING CABBAGE AND BEAN SOUP
Heat oil in a pan add shredded cabbage, chopped beans and chopped garlic flakes, salt and fry for 5 minutes. Add mashed tomatoes and water; bring to boil for 10 minutes in low flame.
Strain the soup and pour into the soup bowl. Add pepper powder and garnish with parsley.
Serve hot.
French beans – 100 gms
Onions –2 [sliced]
Cabbage – 100 gms [shredded]
Tomatoes – 2 [skinned and mashed]
Cloves – 2 [crushed]
Garlic flakes – 3 [chopped]
Salt to taste
Pepper to taste
Oil -- 2 tsp
METHOD OF PREPARING CABBAGE AND BEAN SOUP
Heat oil in a pan add shredded cabbage, chopped beans and chopped garlic flakes, salt and fry for 5 minutes. Add mashed tomatoes and water; bring to boil for 10 minutes in low flame.
Strain the soup and pour into the soup bowl. Add pepper powder and garnish with parsley.
Serve hot.
Wednesday, April 7, 2010
CAPSICUM RICE RECIPE
INGREDIENTS FOR CAPSICUM RICE
Long grain rice – 1 ½ cup
Green chilies – 2 [chopped]
Garlic flakes – 3 [chopped]
Pepper powder –1 tsp
Red capsicum – ½ cup
Chicken sausage – 3 pieces [chopped]
Spring onion – ¼ cup
Soya sauce – 1 tsp
Oil – 1 tbsp
Coriander leaves – 1 tbsp [chopped]
Salt to taste
METHOD OF PREPARING CAPSICUM RICE
Wash and cook the rice in 3 cups of water at least 20 minutes in low flame and keep aside.
Heat oil in a pan and put chopped green chilies and chopped garlic flakes for 2 minutes. Add chopped chicken sausage, salt and pepper powder and mix well.
Add chopped capsicum and chopped spring onion and fry for another 2 minutes.
Add boiled rice and mix well.
Garnish with chopped coriander leaves and serve hot.
Long grain rice – 1 ½ cup
Green chilies – 2 [chopped]
Garlic flakes – 3 [chopped]
Pepper powder –1 tsp
Red capsicum – ½ cup
Chicken sausage – 3 pieces [chopped]
Spring onion – ¼ cup
Soya sauce – 1 tsp
Oil – 1 tbsp
Coriander leaves – 1 tbsp [chopped]
Salt to taste
METHOD OF PREPARING CAPSICUM RICE
Wash and cook the rice in 3 cups of water at least 20 minutes in low flame and keep aside.
Heat oil in a pan and put chopped green chilies and chopped garlic flakes for 2 minutes. Add chopped chicken sausage, salt and pepper powder and mix well.
Add chopped capsicum and chopped spring onion and fry for another 2 minutes.
Add boiled rice and mix well.
Garnish with chopped coriander leaves and serve hot.
INSTANT PRAWN BALLS RECIPE
INGREDIENTS FOR INSTANT PRAWN BALLS
Cooked prawns – 2 cups
Boiled eggs – 2 [chopped]
Cheese –2 tbsp [grated]
Pepper powder—1 tsp
Mayonnaise –
Lemon juice – 1 tbsp
Coriander leaves – 1 tbsp [chopped]
Salt to taste
HOW TO PREPARE INSTANT PRAWN BALLS
Mix prawns, chopped eggs, grated cheese, mayonnaise, lemon juice, pepper powder and salt well. Make little balls from the mixture and roll in the chopped leaves. Keep in refrigerator for 1 ½ hour and serve with tomato sauce.
Cooked prawns – 2 cups
Boiled eggs – 2 [chopped]
Cheese –2 tbsp [grated]
Pepper powder—1 tsp
Mayonnaise –
Lemon juice – 1 tbsp
Coriander leaves – 1 tbsp [chopped]
Salt to taste
HOW TO PREPARE INSTANT PRAWN BALLS
Mix prawns, chopped eggs, grated cheese, mayonnaise, lemon juice, pepper powder and salt well. Make little balls from the mixture and roll in the chopped leaves. Keep in refrigerator for 1 ½ hour and serve with tomato sauce.
Tuesday, April 6, 2010
CABBAGE WITH COCONUT MILK RECIPE
INGREDIENTS FOR CABBAGE WITH COCONUT MILK
Cabbage – 2 cups [chopped]
Coconut milk – 1 cup
Green chilies – 4 [chopped]
Shallots –5 [sliced]
Turmeric powder – ½ tsp
Lemon juice –1 tsp [optional]
Curry leaves – 1 strand
Salt to taste
METHOD OF PREPARING CABBAGE WITH COCONUT MILK
Put sliced shallots, chopped green chilies, turmeric powder, coconut milk, curry leaves and salt together in a pan and bring to boil. Add cabbage and cook for 5 minutes in low flame.
Remove from the heat and allow to cool. Then add lemon juice.
Serve with rice or chappati.
Cabbage – 2 cups [chopped]
Coconut milk – 1 cup
Green chilies – 4 [chopped]
Shallots –5 [sliced]
Turmeric powder – ½ tsp
Lemon juice –1 tsp [optional]
Curry leaves – 1 strand
Salt to taste
METHOD OF PREPARING CABBAGE WITH COCONUT MILK
Put sliced shallots, chopped green chilies, turmeric powder, coconut milk, curry leaves and salt together in a pan and bring to boil. Add cabbage and cook for 5 minutes in low flame.
Remove from the heat and allow to cool. Then add lemon juice.
Serve with rice or chappati.
Monday, April 5, 2010
ONION RICE RECIPE
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| ONION RICE |
Long grain rice – 2 cups [soak in water at least 20 minutes]
Ghee –2 tbsp
Oil – 2 tbsp
Onions – 2 [chopped]
Lemon juice—1 tsp
Bay leaf—1
Cloves -- 2
Cinnamon stick – 1
Chili powder -- ½ tsp
Green chilies – 2 [chopped]
Raisins for garnishing
Salt to taste
METHOD OF PREPARING ONION RICE
Heat oil in a pan and fry chopped onions and chopped green chilies until golden brown. Set aside half of the fried onions for garnishing. With the remaining fried onions in the pan, add rice and fry for 2 minutes. Add water, ghee, and chili powder, salt and lemon juice.
Bring to boil for a minute, and then add cloves, cinnamon stock and bay leaf. Lower the flame and cover the pan with a lid and cook for 20 minutes.
Remove bay leaf, cinnamon sticks and cloves and stir in fried onion. Turn on to serving dish and garnish with raisins and serve hot.
HOW TO PREARE SIMPLE RICE
INGREDIENTS FOR SIMPLE RICE
Long grain rice— 2 cups [soak in water at least 20 minutes]
Oil – 2 tbsp
Onion – 1 [chopped]
Cloves – 2 [crushed]
Ginger Garlic paste—1 tsp
Water – 4 cups
Salt to taste
METHOD OF PREPARING SIMPLE RICE
Heat oil in a bottom thicked pan and put crushed cloves, ginger garlic paste and fry for 2 minutes. Add chopped onion and stir-fry for 5 minutes. Drain rice and add to the pan, let cook until transparent, stirring continuously.
Pour water and salt mix well and cover the pan with lid and cook for 15-20 minutes at low flame.
Remove from the heat and transfer the rice into a serving dish and serve hot with raita or any pickle.
Long grain rice— 2 cups [soak in water at least 20 minutes]
Oil – 2 tbsp
Onion – 1 [chopped]
Cloves – 2 [crushed]
Ginger Garlic paste—1 tsp
Water – 4 cups
Salt to taste
METHOD OF PREPARING SIMPLE RICE
Heat oil in a bottom thicked pan and put crushed cloves, ginger garlic paste and fry for 2 minutes. Add chopped onion and stir-fry for 5 minutes. Drain rice and add to the pan, let cook until transparent, stirring continuously.
Pour water and salt mix well and cover the pan with lid and cook for 15-20 minutes at low flame.
Remove from the heat and transfer the rice into a serving dish and serve hot with raita or any pickle.
Sunday, April 4, 2010
INSTANT ICE-CREAM RECIPE
INGREDIENTS FOR INSTANT ICE-CREAM
Fresh fruits- 2 cups[banana, apple, peach, mango]
Thick milk or cream – 1 cup
Condensed sweetened milk –1/2 cup
Sugar – 2 tbsp
METHOD OF PREPARING INSTANT ICE-CREAM
Put fruits, milk and sugar in a blender. Blend on until smooth. Pour to ice-cream cups and freeze until firm.
Serve chilld.
Fresh fruits- 2 cups[banana, apple, peach, mango]
Thick milk or cream – 1 cup
Condensed sweetened milk –1/2 cup
Sugar – 2 tbsp
METHOD OF PREPARING INSTANT ICE-CREAM
Put fruits, milk and sugar in a blender. Blend on until smooth. Pour to ice-cream cups and freeze until firm.
Serve chilld.
COLD COFFEE RECIPE
INGREDIENTS FOR COLD COFFEE
Cold milk –4 cups
Sugar—2 tbsp
Instant coffee—2 tbsp
Vanilla ice-cream—4 scoops
METHOD OF PREPARING COLD COFFEE
Blend all the ingredients in a blender for 30 seconds. Serve in coffee mugs, sprinkled with little coffee powder.
Cold milk –4 cups
Sugar—2 tbsp
Instant coffee—2 tbsp
Vanilla ice-cream—4 scoops
METHOD OF PREPARING COLD COFFEE
Blend all the ingredients in a blender for 30 seconds. Serve in coffee mugs, sprinkled with little coffee powder.
BEETROOT HALWA RECIPE
INGREDIENTS FOR BEETROOT HALWA
Beetroot – 2
Sugar—50 gms
Milk – 2 cups
Butter –25 gms
Cardamom powder –1 tsp
Pistachios—15 gms [blanched and chopped]
METHODOF PREPARING BEETROOT HALWA
Peel and grate beetroot. Heat butter in a pan, put grated beetroot and little water and let it cook until tender. Then add sugar and continued cooking over low flame, stir gently.
When the mixture is dry, add milk and cardamom powder. Cook until all the milk is absorbed and the mixture become thick.
Remove from the heat and transfer onto greased dish and garnish with pistachios.
Serve hot or cold.
Beetroot – 2
Sugar—50 gms
Milk – 2 cups
Butter –25 gms
Cardamom powder –1 tsp
Pistachios—15 gms [blanched and chopped]
METHODOF PREPARING BEETROOT HALWA
Peel and grate beetroot. Heat butter in a pan, put grated beetroot and little water and let it cook until tender. Then add sugar and continued cooking over low flame, stir gently.
When the mixture is dry, add milk and cardamom powder. Cook until all the milk is absorbed and the mixture become thick.
Remove from the heat and transfer onto greased dish and garnish with pistachios.
Serve hot or cold.
Friday, April 2, 2010
PUMPKIN CHUTNEY RECIPE
INGREDIENTS FOR PUMPKIN CHUTNEY
Pumpkin – 50gms
Coriander powder –1 tsp
Cumin seeds – 1 tsp [roasted]
Red chili powder –1 tsp
Turmeric powder – ½ tsp
Tamarind juice –1 tsp
Oil – 1 tbsp
Mustard seeds –1 tsp
Curry leaves –1 strand
Salt to taste
METHOD OF PREPARING PUMPKIN CHUTNEY
Heat oil in a pan and put pumpkin pieces and fry for 5 minutes. Add turmeric powder, coriander powder, red chili powder, roasted cumin seeds and salt. Fry for another 5 minutes.
Add tamarind juice and mix well. Grind the pumpkin mixture in a mixer grinder.
Heat 1 tsp oil in a pan and put mustard seeds and curry leaves and fry for 2 minutes. Add to the pumpkin chutney and serve with rice.
Pumpkin – 50gms
Coriander powder –1 tsp
Cumin seeds – 1 tsp [roasted]
Red chili powder –1 tsp
Turmeric powder – ½ tsp
Tamarind juice –1 tsp
Oil – 1 tbsp
Mustard seeds –1 tsp
Curry leaves –1 strand
Salt to taste
METHOD OF PREPARING PUMPKIN CHUTNEY
Heat oil in a pan and put pumpkin pieces and fry for 5 minutes. Add turmeric powder, coriander powder, red chili powder, roasted cumin seeds and salt. Fry for another 5 minutes.
Add tamarind juice and mix well. Grind the pumpkin mixture in a mixer grinder.
Heat 1 tsp oil in a pan and put mustard seeds and curry leaves and fry for 2 minutes. Add to the pumpkin chutney and serve with rice.
FISH IN FENUGREEK LEAVES RECIPE
INGREDIENTS FOR FISH IN FENUGREEK LEAVES
Fish – 500gms [cut into pieces]
Onion – 1 [cut into pieces]
Tomatoes –3 [chopped]
Fenugreek leaves—200gms
Ginger garlic paste – 2 tsp
Coriander powder –1 tbsp
Turmeric powder – 11/2 tsp
Red chili powder –2 tsp
Cumin seeds –1 tsp [roasted and powdered]
Oil –2 tbsp
Salt to taste
METHOD OF PREPARING FISH IN FENUGREEK LEAVES
Sprinkle salt and turmeric powder on the fish pieces and keep aside for 10 minutes. Wash and cut the fenugreek leaves intro very small pieces. Heat the oil in a pan and fry the fenugreek leaves till these have reduced in size.
Add the ginger garlic paste, chopped tomatoes for 5 minutes. Add red chili powder, coriander powder and fish pieces and stir fry for 2 minutes. Reduce the flame and cover the pan with a lid.
And allow the fish to cook for 10 minutes or cook till the fish is tender.
Serve hot with chappati.
Fish – 500gms [cut into pieces]
Onion – 1 [cut into pieces]
Tomatoes –3 [chopped]
Fenugreek leaves—200gms
Ginger garlic paste – 2 tsp
Coriander powder –1 tbsp
Turmeric powder – 11/2 tsp
Red chili powder –2 tsp
Cumin seeds –1 tsp [roasted and powdered]
Oil –2 tbsp
Salt to taste
METHOD OF PREPARING FISH IN FENUGREEK LEAVES
Sprinkle salt and turmeric powder on the fish pieces and keep aside for 10 minutes. Wash and cut the fenugreek leaves intro very small pieces. Heat the oil in a pan and fry the fenugreek leaves till these have reduced in size.
Add the ginger garlic paste, chopped tomatoes for 5 minutes. Add red chili powder, coriander powder and fish pieces and stir fry for 2 minutes. Reduce the flame and cover the pan with a lid.
And allow the fish to cook for 10 minutes or cook till the fish is tender.
Serve hot with chappati.
Thursday, April 1, 2010
SPINACH RICE RECIPE
INGREDIENTS FOR SPINACH RICE
Rice – 200gm
Spinach—50 gms
Onion – 1 [chopped]
Grated cheese—1 tbsp
Salt to taste
Pepper to taste
Cinnamon powder –1/4 tsp
Water -- 4 cup
Oil – 2 tbsp
METHOD OF PREPARING SPINACH RICE
Heat oil in a pan and fry chopped onion for5 minutes. Cut spinach into strips and add the rice to onion and sauté. Add pepper powder, salt and cardamom powder and fry for another 2 minutes.
Add water and cover the lid with a pan and cook for 15—20 minutes. Transfer the spinach rice into a serving dish and garnished with grated cheese and serve hot.
Rice – 200gm
Spinach—50 gms
Onion – 1 [chopped]
Grated cheese—1 tbsp
Salt to taste
Pepper to taste
Cinnamon powder –1/4 tsp
Water -- 4 cup
Oil – 2 tbsp
METHOD OF PREPARING SPINACH RICE
Heat oil in a pan and fry chopped onion for5 minutes. Cut spinach into strips and add the rice to onion and sauté. Add pepper powder, salt and cardamom powder and fry for another 2 minutes.
Add water and cover the lid with a pan and cook for 15—20 minutes. Transfer the spinach rice into a serving dish and garnished with grated cheese and serve hot.
RICE AND VEGETABLE CASSEROLE RECIPE
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| Rice and Vegetable Casserole |
Rice – 1cup
Green peas 1 cup
Carrot –1 [Cut into small squares]
Onion –1 [sliced]
Potatpes—2 [sliced]
Marmite – 1 tsp
Tomatoes –3[sliced]
Butter –1 tbsp
Cashew nut – 1 0 [roasted]
Pepper to taste
Salt to taste
METHOD OF PREPARING RICE AND VEGETABLE CASSEROLE
Wash and drain the rice. Melt the butter in a casserole and put the ingredients in as layers, dusting each layer with seasoning and cashew nuts. Pour ½ pint water or stock in and let simmer very gently until tender.
Mix marmite well and serve hot.
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