Archive for September, 2006
Ingredients:
Beetroot 2
Curd 1 cup
Cumin powder 1 tsp
Green chilly 2
Coconut grated 1 tbsp
Sugar 1/4 tsp
Oil 1 tsp
Salt
How to make pink salad:
Cook beetroot in pressure cooker.then peel it and grate it.
In a pan take curd,salt,sugar,cumin powder and grated coconut.
Add grated beetroot.mix well.
In another pan heat oil and add chopped green chillies.remove from the gas.
Pour all ingredients in and mix well.
Pink salad is ready.
September 30th, 2006
Ingredients:
Mutton 1 kg
Coconut grated 1/2
Onions 6
Garlic flakes 8-10
Dalchini sticks 4-5
Mutton masala 6 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves
Oil 5 tbsps
Salt
How to make mutton sukha:
First clean the mutton and make pieces.
Apply mutton masala,turmeric powder and garam masala powder.
Keep aside for 1 hour.
Cut 2 onions into slices and 4 onions into small pieces.
In a pan take 1 tbsp. oil and fry onion slices until golden.
then add dalchini sticks and grated coconut and fry for 2-3 min.
Make paste in mixture with little water and apply to marinated mutton.
In a another pan take 4 tbsp oil and add crushed garlic flakes and fry it till golden.
Add chopped onions and fry till get brown.
Pour marinated mutton and mix well. fry on high flame for 2-3 min.
If water is necessary then add little water but not too much.
When mutton is ready add salt and again cook for some time.
Mutton should be dry.
Garnish with coriander leaves.
Ready to eat with chapati or bhakri.
September 28th, 2006
Ingredients:
Basmati rice 1/2 kg.
Tomato puree 1 cup
Green peas 1 cup
French beans 10-12
Carrots 2
Onion 5
Cloves 10
Pepper 10
Dalchini sticks 2-3
Green chillies 4-5
Coconut 1/2
Turmeric powder 1/2 tsp
Coriander leaves
Cashew nuts 10-15
Ghee or oil 4 tbsp
How to make pulao:
First clean and wash rice.drain all water and keep aside for 1 hour.
Cut vegetables in shape as you want.
Grate coconut and extract coconut juice with warm water.
In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper.
Then add chopped green chillies and onions .fry till onion is brown in colour.
Now add rice and saute it for 2-3 min.
Add vegetables, tomato puree,coconut juice and salt.
Close the cooker and give 1 whistle on full pressure and keep on low flame for 2-3 min.
Remove from the heat and allow to cool.
Pulao is ready. garnish with coriander leaves and fry cashew nuts.
September 28th, 2006
Ingredients:
Tomatoes 5-6
Green chillies 2-3
Mustard seeds 1/4 tsp
Curd 1 cup
Sugar 1 tsp
Salt
Oil 2 tsp.
How to make tomato raita:
Cut the tomatoes in small pieces.
Cut the green chillies into 2-3 pieces.
In a pan take 2 tsp. oil and fry the mustard seeds until they start to pop.
Now add green chillies and chopped tomatoes.and fry for 2-3 min.
Cover the pan.
After 2-3 min add salt and sugar. remove from the gas.
Allow to cool.mix in the curd.mix well.
Tomato raita is ready.
September 25th, 2006
Ingredients:
Milk 1 lt
Basmati rice 1 cup
Sugar 2 cups
Ghee 1 tsp
Badam 10
Elaichi powder 1 tsp
Kaju,kismis
How to make kheer:
Wash rice and allow to dry on cloth.
Boil milk on low flame.and boil until the milk reduces.
In pan take 1 tsp. ghee and fry rice for 2-3 min. and make rawa in mixture.
Cook rice in pressure cooker with more water.
Pour cooked rice and sugar in boiled milk and stir well.
Make badam paste.
Now add badam paste,kaju and kismis.
When rice completely mix in milk add elaichi powder.
Enjoy kheer.
September 25th, 2006
Ingredients:
Maida 2 cups
Sugar 3/4 cup
Salt
Yellow colour
Elaichi powder 1 tsp
Vanila essence 1/4 tsp
Ghee
How to make malpua:
First sieve the maida.then add sugar,salt,yellow colour,elaichi powder and essence.
Make the batter with sufficient water.take care that no lumps are formed.
Keep aside for 1 hour.
In a pan take ghee and pour 1 cup batter and fry both the side on mid.flame.
Malpua is ready.
September 23rd, 2006
Ingredients:
Besan 2 cups
Rice flour 1 cup
Coriander leaves large bunch 1
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Whole coriander (crushed ) 2 tsp
Soda bicarbonate 1/2 tsp
Lemon juice 1 tsp
Salt
Oil
How to make kothimbir vadi:
First clean the coriander leaves and chopped finely.
In a bowl take besan,rice flour,ginger garlic paste,red chilly powder,turmeric powder and crushed whole coriander.
Add chopped coriander leaves and mix well. add little water ,soda,lemon juice and salt.mix well.
Batter must be thick.
Now pour this batter in a greased vessel and bake in a pressure cooker for 10 -15 min. without pressure.
Keep this aside for 1 hour.
After 1 hour cut the pieces and fry it in oil till golden brown.
Enjoy kothimbir vadi with tomato sauce.
September 21st, 2006
Ingredients:
Besan 2 cups
Rice flour 1 cup
Onion 2-3
Tomato 1
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Coriander leaves 1/2 cup
Salt.
How to make onion tomato uttappa:
First cut onions and tomato into small pieces.
Make batter of besan and rice flour.
Add onions and tomato pieces in above mixture.
Mix all the remaining ingredients in above mixture.
Make a batter.
Now make onion tomato uttappa on tawa with little oil.
September 18th, 2006
Ingredients:
Milk 1 lt.
Bananas 6
Apple 1
Orange 1
Mosambi 1
Grapes 10-15
Guava 1
Pomegranate 1
Chickoo 1
Sugar 1 cup
Cashewnuts 5-6
Saffron
How to make fruit salad:
Take 1/2 lt. milk in a vessel and smash 3 bananas in milk.
Add remaining milk in above mixture.
Add sugar.
Cut all fruits in small pieces.
crush cashewnuts.
Mix all fruits,saffron and cashewnuts in milk.
Keep in refrigerator for 2 hours.
Enjoy cool fruits salad.
September 18th, 2006
Ingredients:
Green chillies 10-15
Coconut 1/2
Onion 1
Cashewnuts 8-10
Red chilly powder 1/2 tsp.
Jaggery 1/2 cup
Tamarind pulp 2 tsp.
Cumin seeds 1 tsp
Oil
Salt
How to make panchamrut:
Cut green chillies into 2-3 pieces.and apply little salt.and keep aside for 10 min.
Fry onion and grated coconut in oil and make paste with cashewnuts in mixture.
In a pan take oil and add cumin seeds.
Now add green chillies and fry for 4-5 min in mid. flame.
Pour little water and allow to cook.
Add red chilly powder,and salt.
After 5 min. add jaggery and tamarind pulp.
Lastly add coconut paste and mix well.
Cook till gravy is not thick nor too dry.
September 17th, 2006
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