INGREDIENTS FOR STUFFED BEETROOT
Beetroot – 4
Lima beans or peas – 1 cup
Pepper powder – ½ tsp
Parsley – 1 tbsp [chopped]
METHOD OF PREPARING STUFFED BEETROOT
Cook beetroot and hollow out centre. Cook beans or peas and mix well with seasoning and chopped parsley. Chop centres of beets and mix with beans and stuff the beet with mixture.
Reheat and serve.
Wednesday, June 30, 2010
HOW TO MAKE BEET GREENS
INGREDIENTS FOR BEET GREENS
Onions – 2 tbsp [chopped]
Mustard – ½ tsp
Horse radish – 1 tbsp [chopped]
Sour cream – ½ cup
Oil – ¼ cup
Salt to taste
METHOD OF PREPARING BEET GREENS
Heat oil in a pan, add all ingredients except cream and simmer gently until tender. Add cream when cooked.
Serve hot.
Onions – 2 tbsp [chopped]
Mustard – ½ tsp
Horse radish – 1 tbsp [chopped]
Sour cream – ½ cup
Oil – ¼ cup
Salt to taste
METHOD OF PREPARING BEET GREENS
Heat oil in a pan, add all ingredients except cream and simmer gently until tender. Add cream when cooked.
Serve hot.
EGGPLANT PARMIGIANO RECIPE
INGREDIENTS FOR EGGPLANT PARMIGIANO
Eggplants [brinjals] – 2
Tomato sauce – 1 cup
Sweet basil
Grated cheese
METHOD OF PREPARING EGGPLANT PARMIGIANO
Wash egg plant, remove stem and slice about ½ inch thick, length wise. Drop into salted boiling water for about 5 minutes. Drain well and fry on both sides in oil.
Arrange in layers in baking dish as follows: sauce, eggplant, cheese, basil. Top with sauce and cheese. Cover and bake for 15 minutes in 350°F oven or until sauce begins to boil.
Served hot or cold with spaghetti.
Eggplants [brinjals] – 2
Tomato sauce – 1 cup
Sweet basil
Grated cheese
METHOD OF PREPARING EGGPLANT PARMIGIANO
Wash egg plant, remove stem and slice about ½ inch thick, length wise. Drop into salted boiling water for about 5 minutes. Drain well and fry on both sides in oil.
Arrange in layers in baking dish as follows: sauce, eggplant, cheese, basil. Top with sauce and cheese. Cover and bake for 15 minutes in 350°F oven or until sauce begins to boil.
Served hot or cold with spaghetti.
BOSTON BREAD RECIPE
INGREDIENTS FOR BOSTON BREAD
Flour – 2 cups
Dates – ½ cup
Bi-carb – 1 tsp
Salt – 1 pinch
Golden syrup – 1 cup
Milk – 1 cup
MEHOD OF PREPARING BOSTON BREAD
Warm the syrup and milk till well mixed. Mix the dry ingredients well and lightly together. Pour in the milk and syrup mixture and mix immediately.
Half fill greased tins. Cover tins and steam for 3 hrs and serve.
Flour – 2 cups
Dates – ½ cup
Bi-carb – 1 tsp
Salt – 1 pinch
Golden syrup – 1 cup
Milk – 1 cup
MEHOD OF PREPARING BOSTON BREAD
Warm the syrup and milk till well mixed. Mix the dry ingredients well and lightly together. Pour in the milk and syrup mixture and mix immediately.
Half fill greased tins. Cover tins and steam for 3 hrs and serve.
Monday, June 28, 2010
HOW TO MAKE STUFFED POORI
INGREDIENTS FOR STUFFED POORI
Wheat flour – 4 cups
Milk – ½ cup
Khoya— ½ cup
Green chilies – 3
Coriander leaves – 1 tbsp [chopped]
Carom seeds – 1 tsp
Chili powder – ½ tsp
Salt to taste
Oil for frying
METHOD OF PREPARING STUFFED POORI
Add salt, red chili powder, milk into the wheat flour, and mix well. Add enough water to knead the dough.
Mix chopped green chilies, chopped coriander leaves and carom seeds for filling.
Make small balls from the dough and rollout poories. Place ½ tsp of filling in the centre of each poories. From it again give round shape and keep aside.
Heat oil in a pan, Press the balls with your palms to flatten them and give the shape of poories. Fry the poories till it become golden brown.
Serve hot with curd or pickle.
Wheat flour – 4 cups
Milk – ½ cup
Khoya— ½ cup
Green chilies – 3
Coriander leaves – 1 tbsp [chopped]
Carom seeds – 1 tsp
Chili powder – ½ tsp
Salt to taste
Oil for frying
METHOD OF PREPARING STUFFED POORI
Add salt, red chili powder, milk into the wheat flour, and mix well. Add enough water to knead the dough.
Mix chopped green chilies, chopped coriander leaves and carom seeds for filling.
Make small balls from the dough and rollout poories. Place ½ tsp of filling in the centre of each poories. From it again give round shape and keep aside.
Heat oil in a pan, Press the balls with your palms to flatten them and give the shape of poories. Fry the poories till it become golden brown.
Serve hot with curd or pickle.
OLIVE RICE [IN SPANISH STYLE] RECIPE
INGREDIENTS FOR OLIVE RICE
Rice – 5 tbsp [boiled]
Curry powder -- 1 tsp
Parsley – 1 tbsp [chopped]
Stuffed olives – 10
Oil –1 tbsp
Salt to taste
Pepper to taste
Cream – 1 tbsp
METHOD OF PREPARING OLIVE RICE [IN SPANISH STYLE]
Heat oil in a pan, add curry powder and cook for a few minutes. Add other ingredients and mix well and cook for 20 minutes on low flame.
If mixture seems too dry, add cream and mix well.
Serve hot.
Rice – 5 tbsp [boiled]
Curry powder -- 1 tsp
Parsley – 1 tbsp [chopped]
Stuffed olives – 10
Oil –1 tbsp
Salt to taste
Pepper to taste
Cream – 1 tbsp
METHOD OF PREPARING OLIVE RICE [IN SPANISH STYLE]
Heat oil in a pan, add curry powder and cook for a few minutes. Add other ingredients and mix well and cook for 20 minutes on low flame.
If mixture seems too dry, add cream and mix well.
Serve hot.
MUTTON KORMA RECIPE -- (2)
INGREDIENTS FOR MUTTON KORMA
Mutton – ½ kg
Red chilies – 5
Green chilies – 2
Aniseeds – 1 tsp
Coconut – 2 tbsp [grated]
Almond – 6
Cumin seeds – 1 tsp
Ginger – 1 piece
Garlic flakes – 5
Onions – 2
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Coconut milk – 1 cup
Yogurt – ½ cup
Salt to taste
METHOD OF PREPARING MUTTON KORMA
Cut the meat into small pieces. Grind onions, red chilies, green chilies, ginger, aniseeds, cumin seeds, grated coconut, garlic flakes and almonds to make a fine paste.
Mix the meat with paste, curd and salt and cook the meat in pressure cooker for 20 minutes.
Add the coconut milk and cook till the gravy become thick.
Serve hot with rice or chappati.
Mutton – ½ kg
Red chilies – 5
Green chilies – 2
Aniseeds – 1 tsp
Coconut – 2 tbsp [grated]
Almond – 6
Cumin seeds – 1 tsp
Ginger – 1 piece
Garlic flakes – 5
Onions – 2
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Coconut milk – 1 cup
Yogurt – ½ cup
Salt to taste
METHOD OF PREPARING MUTTON KORMA
Cut the meat into small pieces. Grind onions, red chilies, green chilies, ginger, aniseeds, cumin seeds, grated coconut, garlic flakes and almonds to make a fine paste.
Mix the meat with paste, curd and salt and cook the meat in pressure cooker for 20 minutes.
Add the coconut milk and cook till the gravy become thick.
Serve hot with rice or chappati.
CHICKEN KONJEY RECIPE
INGREDIENTS FOR CHICKEN KONJEY
Onion –2 [chopped]
Rice – 150 gms
Ginger –1 piece
Chicken – 250 gms boiled with salt]
Chicken stalk –2 cups
Salt to taste
METHODOF PREPARING CHICKEN KONJEY
Cut chicken into small pieces. Place chicken stalk on slow fire and boiling.
Wash the rice and boiled with salt, when fully boiled add rice to chicken stalk.
Heat oil and fry the chopped onions and ginger. Add boiled chicken, fried onions and ginger into the boiled rice and mix gently.
Serve hot.
Onion –2 [chopped]
Rice – 150 gms
Ginger –1 piece
Chicken – 250 gms boiled with salt]
Chicken stalk –2 cups
Salt to taste
METHODOF PREPARING CHICKEN KONJEY
Cut chicken into small pieces. Place chicken stalk on slow fire and boiling.
Wash the rice and boiled with salt, when fully boiled add rice to chicken stalk.
Heat oil and fry the chopped onions and ginger. Add boiled chicken, fried onions and ginger into the boiled rice and mix gently.
Serve hot.
Saturday, June 26, 2010
SOUR CREAM DIP RECIPE
INGREDIENTS FOR SOUR CREAM DIP
Sour cream – 2 cups
Olives – ¾ cup [chopped]
Onion – 1 [chopped]
Salt to taste
Pepper powder to taste
METHOD OF PREPARING SOUR CREAM DIP
Blend all the ingredients well and serve.
Sour cream – 2 cups
Olives – ¾ cup [chopped]
Onion – 1 [chopped]
Salt to taste
Pepper powder to taste
METHOD OF PREPARING SOUR CREAM DIP
Blend all the ingredients well and serve.
MIXED FRUIT SOUP RECIPE
INGREDIENTS FOR MIXED FRUIT SOUP
Fresh mixed fruit – 2 cups
Pineapple juiced – 1 cup
Unpeeled lemon – 1 slice
Lemon juice – 1 tbsp
Agar—agar – 1 tsp
METHOD OF PREPARING MIXED FRUIT SOUP
Soak the agar- agar in some of the juice and melt over a gentle heat or in double boiler. Blend all the ingredients in the blender.
Chill in refrigerator for about 1 hour, blend again and serve chilled
Fresh mixed fruit – 2 cups
Pineapple juiced – 1 cup
Unpeeled lemon – 1 slice
Lemon juice – 1 tbsp
Agar—agar – 1 tsp
METHOD OF PREPARING MIXED FRUIT SOUP
Soak the agar- agar in some of the juice and melt over a gentle heat or in double boiler. Blend all the ingredients in the blender.
Chill in refrigerator for about 1 hour, blend again and serve chilled
LADY’S FINGER PACHADI RECIPE
INGREDIENTS FOR LADY'S FINGER PACHADI
Lady’s finger – 1 cup [sliced thin and fried]
Yogurt – 1 cup
Coconut – ½ cup [grated]
Green chilies – 4
Mustard seeds – ½ tsp
Salt to taste
FOR SEASONING
Oil – 2 tsp
Mustard seeds – 1 tsp
Red chilies – 2
Curry leaves –1 strand
METHOD OF PREPARING LADY'S FINGER PACHADI
Grind the coconut with green chilies and mustard seeds, by adding little water.
Mix the ground paste with yogurt and salt.
Season it with must ad seeds, red chilies and curry leaves.
Add the fried lad’s finger and mix well. Serve with rice.
Lady’s finger – 1 cup [sliced thin and fried]
Yogurt – 1 cup
Coconut – ½ cup [grated]
Green chilies – 4
Mustard seeds – ½ tsp
Salt to taste
FOR SEASONING
Oil – 2 tsp
Mustard seeds – 1 tsp
Red chilies – 2
Curry leaves –1 strand
METHOD OF PREPARING LADY'S FINGER PACHADI
Grind the coconut with green chilies and mustard seeds, by adding little water.
Mix the ground paste with yogurt and salt.
Season it with must ad seeds, red chilies and curry leaves.
Add the fried lad’s finger and mix well. Serve with rice.
Friday, June 25, 2010
COCONUT PULAV RECIPE
I NGREDIENTS FOR COCONUT PULAV
Rice – 1 cup [soak in water for 20 minutes]
Lemon – 1 piece
Coconut – ½ cup [grated]
Cumin seeds – ¼ tsp
Mustard seeds – ½ TSP
Red chilies – 2
Curry leaves – 1 strand
Oil – 1 tsp
Salt to taste
METHODOF PREPARING COCONUT PULAV
Heat oil in a pan and put mustard seeds, cumin seeds, red chilies and curry leaves and fry for 2 minutes. Add rice, salt and 2 cups of water and let it cook. When partly cooked. Add lemon juice and coconut water.
When rice is fully cooked, add and cook grated coconut. Remove from the fire and serve hot.
Rice – 1 cup [soak in water for 20 minutes]
Lemon – 1 piece
Coconut – ½ cup [grated]
Cumin seeds – ¼ tsp
Mustard seeds – ½ TSP
Red chilies – 2
Curry leaves – 1 strand
Oil – 1 tsp
Salt to taste
METHODOF PREPARING COCONUT PULAV
Heat oil in a pan and put mustard seeds, cumin seeds, red chilies and curry leaves and fry for 2 minutes. Add rice, salt and 2 cups of water and let it cook. When partly cooked. Add lemon juice and coconut water.
When rice is fully cooked, add and cook grated coconut. Remove from the fire and serve hot.
VINDALOO RECIPE
INGREDIENTS FOR VINDALOO
Meat – ½ kg
Red chili powder – 1 ½ tsp
Ginger – 1 piece [chopped]
Garlic Flakes – 3
Mustard seeds – 1 twp
Fenugreek seeds – ¼ tsp
Cumin seeds – ¼ tsp
Onions 2 [chopped]
Tomatoes – 2
Vinegar – 2 tbsp
Oil – ¼ cup
Salt to taste
METHOD OF PREPARING VINDALOO
Grind ginger, garlic. Mustard seeds, cumin seeds, fenugreek seeds, red chili powder, turmeric powder with vinegar.
Heat oil in a pan and fry the chopped onions for 5 minutes. Add ground paste and fry for 2 minutes. When the aroma arises, add the tomatoes and fry again for another 2 minutes.
Add meat and salt and mix well. Cook adding the remaining vinegar, till the meat is done.
Remove from the fire and serve hot with rice or chappati.
Meat – ½ kg
Red chili powder – 1 ½ tsp
Ginger – 1 piece [chopped]
Garlic Flakes – 3
Mustard seeds – 1 twp
Fenugreek seeds – ¼ tsp
Cumin seeds – ¼ tsp
Onions 2 [chopped]
Tomatoes – 2
Vinegar – 2 tbsp
Oil – ¼ cup
Salt to taste
METHOD OF PREPARING VINDALOO
Grind ginger, garlic. Mustard seeds, cumin seeds, fenugreek seeds, red chili powder, turmeric powder with vinegar.
Heat oil in a pan and fry the chopped onions for 5 minutes. Add ground paste and fry for 2 minutes. When the aroma arises, add the tomatoes and fry again for another 2 minutes.
Add meat and salt and mix well. Cook adding the remaining vinegar, till the meat is done.
Remove from the fire and serve hot with rice or chappati.
Thursday, June 24, 2010
ROSE RICE RECIPE
INGREDIENTS
Rice – 2 cups [soaked in water for 20 minutes]
Asserted dry fruits – ½ cup
Ghee – 2 tbsp
Cardamom seeds – 25 gms
Milk – 1 cup
Rose water – 2 cups
Sugar – 1 cup
METHOD
Heat ghee in a pan and put cardamom seeds, when it crackle then put washed rice and fry for 5 minutes. Add rose water and milk mix well and cook for 20 minutes on low flame.
When rice is about to dry up, add sugar and mix well and cook for another 5 minutes.
Remove from the flame and garnish with chopped dry fruits.
Serve hot.
Rice – 2 cups [soaked in water for 20 minutes]
Asserted dry fruits – ½ cup
Ghee – 2 tbsp
Cardamom seeds – 25 gms
Milk – 1 cup
Rose water – 2 cups
Sugar – 1 cup
METHOD
Heat ghee in a pan and put cardamom seeds, when it crackle then put washed rice and fry for 5 minutes. Add rose water and milk mix well and cook for 20 minutes on low flame.
When rice is about to dry up, add sugar and mix well and cook for another 5 minutes.
Remove from the flame and garnish with chopped dry fruits.
Serve hot.
LEMON GREEN CHILLI PICKLE RECIPE
LEMON GREEN CHILLI PICKLE
INGREDIENTS
Lemon – 1 kg
Green chilies – 250 gms [chopped]
Ginger – 150 gms[chopped]
Salt to taste
METHOD
Cut the lemons into four pieces. Mix the lemon pieces into chopped green chilies, chopped ginger and salt.
Fill in air- tight bottle. After 10—15 days serve with rice.
CHICKEN IN JAPANI STYLE RECIPE
INGREDIETS
Chicken – 1 [cut into pieces]
Ghee – 100 gms
Pepper powder – 1 tsp
Rice – 50 gms
Onion – 50 gms
Vinegar – 1 tsp
Salt to taste
METHOD
Heat ghee in a pan and fry chopped onions for 5 minutes. Add all the spices. Add chicken pieces, salt and enough water to cook.
Grind rice to fine form on a pastel and put in the pan when cock is half baked. When gravy becomes thicker, add vinegar and remove from the fire.
Serve hot.
Chicken – 1 [cut into pieces]
Ghee – 100 gms
Pepper powder – 1 tsp
Rice – 50 gms
Onion – 50 gms
Vinegar – 1 tsp
Salt to taste
METHOD
Heat ghee in a pan and fry chopped onions for 5 minutes. Add all the spices. Add chicken pieces, salt and enough water to cook.
Grind rice to fine form on a pastel and put in the pan when cock is half baked. When gravy becomes thicker, add vinegar and remove from the fire.
Serve hot.
SPINACH PACHADI RECIPE
INGREDIENTS
Spinach – 1 cup [chopped]
Onion – 1 [chopped]
Green chilies – 3 [chopped]
Coconut paste -- ¼ cup
Curd – 1 cup
Oil – 2 tbsp
Red chilies – 2
Mustard seeds – ½ tsp
Curry leaves – 1 strand
Salt to taste
METHOD
Heat oil in a pan and sauté chopped onions and green chilies and fry for 2 minutes. Add chopped spinach and mix well. Add salt and coconut paste and cook for 2 minutes on low flame.
Remove from the flame and add curd when it cools. Season it with mustard, red chilies and curry leaves.
Mix well and serve hot with rice or chappati.
Spinach – 1 cup [chopped]
Onion – 1 [chopped]
Green chilies – 3 [chopped]
Coconut paste -- ¼ cup
Curd – 1 cup
Oil – 2 tbsp
Red chilies – 2
Mustard seeds – ½ tsp
Curry leaves – 1 strand
Salt to taste
METHOD
Heat oil in a pan and sauté chopped onions and green chilies and fry for 2 minutes. Add chopped spinach and mix well. Add salt and coconut paste and cook for 2 minutes on low flame.
Remove from the flame and add curd when it cools. Season it with mustard, red chilies and curry leaves.
Mix well and serve hot with rice or chappati.
CORN PAKODA RECIPE
INGREDIENTS
Baby corns – 10
Red chili powder – ½ tsp
Salt – 1 ¼ tsp
Lemon juice – 2 tsp
Carom seeds – 2 tbsp
Green chilies – 4 [chopped]
Oil for frying
METHOD
Skin baby corns and clean them. Pour a cup of water in the cooker. Add ¼ of tsp. salt and boil baby corns. Remove from the heat after one whistle and keep the stock aside.
Mix salt, red chili powder, lemon juice, carom seeds, baking powder, and corn flour and chopped green chilies with gram flour [basen].
Make the batter with the corn stock. Cut the boiled baby corns into halves.
Heat oil, dip the baby corns in the batter and fry.
Serve hot with green chutney.
Baby corns – 10
Red chili powder – ½ tsp
Salt – 1 ¼ tsp
Lemon juice – 2 tsp
Carom seeds – 2 tbsp
Green chilies – 4 [chopped]
Oil for frying
METHOD
Skin baby corns and clean them. Pour a cup of water in the cooker. Add ¼ of tsp. salt and boil baby corns. Remove from the heat after one whistle and keep the stock aside.
Mix salt, red chili powder, lemon juice, carom seeds, baking powder, and corn flour and chopped green chilies with gram flour [basen].
Make the batter with the corn stock. Cut the boiled baby corns into halves.
Heat oil, dip the baby corns in the batter and fry.
Serve hot with green chutney.
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