Indian Hot Recipes

Potato poriyal Recipe

2012-01-17T20:57:00.000-08:00

Ingredients:

Potato - 2
Urud dal - 3tsp
Chana Dal - 4 tsp
Green chillies - 2
Coriander leaves
Sambar powder - 5 tsp
Onion finely chopped - 1
salt to taste
turmeric powder - 1 tsp
Chana dal - 4 tsp

Method:

Cook the potatoes seperately and peel the skin and mash them well

Heat 6 tsp of oil in a pan and then add the mustard seeds ( 1 tsp ) , Then add the urud dal and the Chana dal add the onions after they turn golden brown.

Then let the onions to turn golden brown and then add the potatoes along with sambar powder and salt and turmeric powder and then mix them well, let them fry for about 6 minutes.

Then finally add coriander leaves.

Diwali Sweet Recipes - Diwali Special Recipes

2011-10-23T21:05:00.000-07:00

Deepavali or Diwali (Festival Of Lights) is a beautiful festival of Hindus. Celebrated 21 days after Dussehra, it marks the return of Lord Rama (Hero of the epic Ramayana) to Ayodhya after his 14 years exile. Thousands of traditional clay lamps are lit in houses all over the country. Lakshmi -the goddess of wealth and prosperity is worshipped. The houses are cleaned and decorated with designs drawn on the floor (kolams). It is believed that Lakshmi only enters homes that are clean and spotless. People wear new apparel, consume a rich and sumptuous feast and burst crackers.

Ariselu

Ingredients

1 kg Rice
3/4 kg Jaggery (grated)
2 tsp of Sesame Seeds
Oil, to fry

Method

Wash rice thoroughly
Soak them overnight and remove water completely
Spread them on a cloth for a few minutes to make sure that the rice is dry
Make a fine powder of it in a blender
sieve if necessary and set aside
The flour should be slightly damp
Add one cup of water to the grated jaggery and heat it in a pan till it melts
Sieve to remove any unwanted stuff
Heat it on low flame till it becomes thick syrup
Add the rice flour to it slowly and stir well
Remove flame and make sure that no lumps are formed
When slightly cool make big lime size balls of it
Heat oil in a thick bottom pan
Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
Fry each one in oil on low flame till deep brown and remove
To remove the oil completely, place it between two flat ladles and press.
Repeat the procedure till the dough is over
When cool store them in a container
These Ariselu last for more than two weeks

Gavvalu - Sweet Shells

Ingredients:

All purpose flour 250 gms
Ghee 2 tbsp
Jaggerry 150 gms
Oil 2 cups
Salt 1/2 tsp

Method:

Take maida in one bowl and salt to it and mix well,then add hot ghee and mix well.Make a dough with the help of water....just like the way we prepare dough for puris.Now make very small balls of this maida dough...the size should be as big as a marble(what kids play).Now take this gavvala chekka and apply some maida flour to it so that the dough doesnt stick on to it.You need a special appliance to make them...you call it gavvala chekka(made of wood).Now take one maida ball and place it at the top of the chekka and just apply a little bit of pressure and press it downwards....we get the shape of a gavva(shell).repeat the process with rest of the balls.Deep fry these balls in oil till they r light brown.Prepare one string consistency of jaggery syrup and add all these prepared gavvalu into the syrup and mix well till each and every gavva is properly coated with the jaggery syrup.

Annam Payasam Recipe

Ingredients:

1/2 cup raw rice washed and drained
1/2 cup grated jaggery
1 cup water
1/2 lt low fat milk
pinch of salt
1/4 tsp cardamom pwd
1 tbsp ghee
10-12 cashewnuts
1 tbsp raisins

1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2 Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.
3 In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool.
5 Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Coconut Sweet Ball

Ingredients :

Grated Coconut - 2 cups
Jaggery - 2 cups
Cardamoms - 5 nos
Refined flour - 1/2 cup
Oil - 250 gms

Method :

Put the jaggery and 1/4 cup of water into a pan. Keep on a low fire and let the jaggery melt. Then add the coconut and cardamom. Stir as it thickens. Remove from fire and allow to cool for 5 minutes. Then make it into small balls.
Mix the flour with 1/2cup of water and make into a paste. Dip the balls into the flour paste and deep fry.

Kesar Pak

Ingredients :

Khoya - 1kg
Coconut pieces - 125g
Sugar - 250g
Kesar or saffron - 5-6pieces
Water - 1/2cup
Yellow food colour - a little
Ghee - 1tbs

Method :

Grate the coconut finely. Fry it without any ghee or oil for a few minutes in a shallow pan.
Fry khoya separately in a heavy bottomed pan till it becomes light brown. Dissolve the kesar and colouring in water. Add sugar and heat, till sugar is dissolved. Add coconut and khoya to sugar syrup and mix well.
Grease a plate with ghee and spread the khoya mix on it evenly. Leave till set. When set firmly, cut into diamond shaped pieces or into squares.

Pooran Poli

Ingredients:

Channa Dal- 1 to 2 cup
Maida- 1 or 2 cup
Jaggery- 1 or 1/2 cup
Cardamoms powdered- 5 to 7
Ghee- 1 cup
Oil- 1 or 2 tsp
Water- needed
Salt- little
Turmeric powder - little

Method :

1. Soak the Channa dal for 5 to 6 hours
2. Cook the channa dal till it becomes soft. Drain the water & keep aside until the dal should become dry.
3. Add jaggery to the cooked dal and keep in slow Fire for 4 to 5 minutes to allow the water to evaporate. Put cardamom powder to the mixture. Keep aside for cooling. Then grind the mixture to fine paste. Prepare a ball of this and keep in a plate.
4.Prepare a soft dough of maida ( with water and little salt, and oil and turmeric powder)
5.Take the dough and wrap it in a small round size.keep the above paste ball, fold the dough all sides and cover the paste completely.
6. Then press this dough slowly in a flour both sides, and gently roll out.( while wrapping if it sticks use a little flour it and then roll it.)
7. Put the poli on the pan, roast the both sides then put the ghee on the both sides.

Besan Laddu

Ingredients :

Sieved Besan flour - 500gm
Finely powdered sugar - 600gm
Ghee - 250gm
Sliced cashew nuts - 50gm
Raisins - 50gm
Powdered Cardamom - 10nos

Method :

Fry cashew nuts and raisins in some ghee and keep aside.Heat some ghee in a thick bottom pan on a low flame. Add besan flour and stir continuously. Occasionally add ghee into it. Keep stirring till the flour becomes golden brown and ghee separates. Remove from fire.

Sweet Corn Paneer Masala

2011-03-21T21:50:00.000-07:00

Ingredients –

Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Capsicum- 2 medium sized
Fresh cream – ¼ cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste

Method:

* Boil the sweet corn till tender and drain the excess water and keep aside.
* Wash and deseed the capsicum. Cut it into small cubes.
* Cut the paneer into 1 inch cubes.
* In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
* Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
* Add little water for the gravy. Add the boiled corn, capsicum and sauté well.
* Add the garam masala, salt and tomato ketchup.
* Once the capsicum is half cooked add the paneer and fresh cream. Mix gently and let it cook on a low flame with lid on till the capsicum is cooked properly.
* Garnish with freshly chopped coriander and serve with parathas or chapattis.

అటుకుల ఉండలు (poha laddu - atukula vundalu)

2011-03-02T22:25:00.000-08:00

కావలసినవి:
అటుకులు - రొండు కప్పులు
బెల్లం - కప్పు
కొబ్బరి పౌడర్ - కప్పు
ఏలకుల పొడి - కొద్దిగా
నెయ్యి - రొండు స్పూన్స్
తయారీ:
ముందుగ అటుకులని కొద్దిగా గ్రైండ్ చెయ్యాలి. బెల్లాన్ని కూడా మెత్తగా గ్రైండ్ చేసిన తర్వాత, కొబ్బరి పొడి ,ఏలకుల పొడి, నెయ్యి వేసి చిన్న చిన్న ఉండలు చేసుకోవాలి. అంతే అతుకుల ఉండలు రెడీ .

1. Grind 2 Glass poha into a fine powder
2. To it add 1 glass Jaggery powder and 2 to 3 TSP grated coconut, elachi powder, ghee
3. Mix all 3 ingredients thoroughly and make small balls

Moong and Spring Onion Dal Recipe

2010-11-25T19:11:00.000-08:00

Ingredients:
1 cup Moong Dal/split Yellow Lentils
4-6 Spring Onions, thinly sliced (Keep the green part separate from the white ones)
2 medium Tomatoes, finely chopped
2-3 large Garlic Cloves, finely chopped
1 inch Ginger, finely chopped or grated
2-3 Green Chillies, slit
½ tsp Turmeric Powder
½ - 1 tsp Garam Masala
1 tsp Jaggery/Sugar (Optional but recommended)
½ medium Lime Juice (Adjust acc to taste)
2 tbsp fresh Coriander Leaves, chopped finely
Salt to taste

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
½ tsp Mustard Seeds
½ tsp Kalonji/Nigella Seeds (Optional)
Few Methi/Fenugreek Seeds (Optional)
¼ tsp Hing/Asafoetida
1-2 Dry Red Chillies, halved
Few Curry Leaves
½ tbsp Ghee/Oil

Method:

Add turmeric powder, a drop of oil and 2 cups of water to washed moong dal and cook till the lentils are cooked though without loosing their shape, about 10-15 mins.

Mean while, chop all the vegetables and keep them aside. Heat oil or ghee in a pan and add cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, halved dry red chillies, hing and curry leaves. Sauté for a minute till the spices turn golden brown and aromatic.

Next add finely chopped garlic and slit green chillies and sauté for half a minute. Mix in white parts of spring onions along with chopped ginger and sauté till onions becomes translucent, about 1-2 mins.

Add garam masala and chopped tomatoes and cook on medium heat for 2 minutes till tomatoes turn pulpy. At this stage add cooked moong dal, jaggery and salt to taste. Pour 1- 1½ cups of water and simmer the dal. Let it cook for another 10-15 minutes so that all the flavours blend well.

Mix in lime juice and greens of spring onion and let it cook for another 2-3 minutes. Switch off the flame and add finely chopped coriander leaves.

Masala Vada Curry

2010-11-24T22:07:00.000-08:00

Ingredients:

6Masala Vadas/Dal Vada,
1/2onion(sliced).
1/2toamato(diced),
2tsp.oil,
1/2tsp.mustard and jeera each,
2spring curry leaves,
11/2tsp.red chilli powder,
few pinches turmeric powder, salt to taste.

Masala :

Grind 1/4cup coconut,
3cloves garlic,
1''piece of ginger,
1''cinammon stick,
3cloves,
1tsp.coriander powder and 1/4 onion,
into fine paste using little water.

Method:

In a Pan heat oil, once it is hot add mustard and jeera, once they start to splutter add onions, curry leaves and fry till the onions are tasnslucent, then add tomatos and fry for a while, then add ground masala, salt and turmeric powder and fry on medium heat until masala is light brown in color now add red chilli powder, 1cup of water and cook for about 5min., once the gravy starts to boil, drop in the masala vadas and switch off the heat, close it with t

Bendakaya Pachadi

2010-11-24T21:50:00.000-08:00

Ingredients:

3 cups - lady fingers cut in pieces
3 green chillies
1 tbsp - grated ginger
1 tbsp - tamarind juice
½ tbsp - mustardseeds
½ tbsp - cumin seeds
1 tbsp - channa dhal
1 tbsp - split black gram
curry leaves
2 red chillies deseeded and halved
4 garlic flakes crushed
2 tbsps - ghee
salt to taste

Method:

Heat 1 tbsp ghee in the pan, add lady finger, green chillies and ginger.
cool and grind adding tamarind juice and salt . Keep aside.
Heat remaining ghee in the pan, add mustard seeds, cumin seeds, channa dhal,
black gram,l curry leaves,red chillie, and garlic and fry for 3 minutes.
Pour this over the lady finger pachadi

HAPPY DIWALI 2010

2010-11-03T22:37:00.001-07:00

దీపావళి శుభాకాంక్షలు 2010

Diwali Sweet Recipe

2010-11-03T22:28:00.000-07:00

Ingredients:

4 cups sesame (til) seeds
1/2-cup water
1/2 cups brown sugar or powdered jaggery (gud/Bellam)
Cup coconut (nariyal/Kobba), chopped finely into small pieces

How to make til ladooes:

Take a saucepan and heat it on the middle flame.
Boil water with jaggery to make syrup.
When it starts boiling add coconut and heat till it becomes thick.
Roast sesame seeds in the other saucepan till they become light brown.
Add these seeds to the syrup and mix.
Let it cool for some time and make balls.

Cabbage and Carrot Bhujia

2010-10-27T01:38:00.000-07:00

Ingredients :

4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice

Method :

Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.

Choco Fruit Curd - Rakhi Recipe

2010-07-21T23:04:00.000-07:00

Ingredients

* 2 Apples
* 1 Orange
* ½ Pine-Apple
* 1 bowl Black Grapes
* 10-12 Cashew Nuts
* 10-12Almond
* 2 tbsp Cocoa powder
* ½ cup Sugar
* ½ kg Curd

Method

* Put the curd in a piece of cloth and hang it for 45 mints till the water seeps out.
* Then add sugar and cocoa powder and beat it well. Peel off the fruits.
* Grate the apples and the pineapples.
* Mix all the fruits in the curd paste.
* Keep it in the fridge.
* While serving garnish your recipe with cashew nuts and almonds.

Crispy Chapatis

2010-07-21T23:01:00.000-07:00

Ingredients

* 2 cups Wheat Flour
* 1/2 cup Barley Flour
* 1/2 cup Besan
* 1/2 cup Rava
* 4 tbsp Ghee
* 1/2 tsp Cumin Seeds
* Salt, to taste

Method

* To prepare a batter for making chapatis take the flours, besan, rava, ghee, cumin seeds and salt in a tray and mix it all with the help of water.
* When the batter is ready make chapatis in the tandoor. Before serving rub ghee on the chapatis.

Arbi Cutlet - Rakhi Recipes

2010-07-21T22:56:00.000-07:00

Ingredients

* ½ kg Arbi (Taro Root))
* ¼ kg Potato
* ¼ kg Paneer
* 2 tbsp Corn Flour
* 1" piece Ginger, finely chopped
* 6-7 Green Chilies, finely chopped
* Coriander Leaves, finely chopped
* 1 tbsp Amchur (Mango Powder)
* 1 tsp Red Chili Powder
* 1/2 tbsp Roasted Cumin Seeds Powder
* Salt, to taste
* Oil, to deep fry

Method

* Peel off the arbi and cut into small pieces.
* Deep fry them in to the oil.
* Mash it when it is little hot.
* Boil the potatoes and mash it too.
* Grate the paneer and mix it with mashed potato and arbi.
* Add coriander leaves, green chili, ginger, salt, cumin seeds powder and corn flour.
* Mix all the ingredients well and prepare small pieces in the shape of cutlets.
* Heat the oil in a pan and fry all the cutlets.

Jalebis- Recipes For Rakhi

2010-07-21T22:49:00.000-07:00

For the Jalebi batter

1. 1 cup plain flour (maida)
2. 1 teaspoon Bengal gram flour (besan)
3. 1/2 teaspoon fresh yeast, crumbled
4. 1 tablespoon melted ghee
5. 1 teaspoon sugar
6. 2 to 3 drops of lemon yellow food colouring

For the sugar syrup

1. 2 cups sugar
2. a few saffron strands
3. 1/4 teaspoon lemon juice

Other ingredients

1. Ghee for deep frying

For the jalebi batter

1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup

1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.

Method:

1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.

jade Leaves

2010-07-18T22:01:00.000-07:00

Kaju Katli

2010-07-18T21:39:00.000-07:00

Ingredients:
Cashewnuts
100 gms.
Powered sugar
80 gms.
Cornflour
1 tsp
Rose essence
1/3 tsp.
Varak
For
decoration

Method:

1. Soak cashew nuts in water, for 1-2 hours.

2. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.

3. Mix together the sugar and cashew paste. Cook in a kadhai on a medium flame.

4. When the mixture thickens, reduce the flame and keep stirring.

5. When the mixture becomes thick and comes away from the sides of the pan (it should take 8 minutes) sprinkle cornflour, stir well, and remove from the fire.

6. Immediately, mix in the rose essence and quickly turn onto a greased marble or wooden surface.

7. Quickly, roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Banana Nut Bread

2010-07-18T21:36:00.000-07:00

Ingredients:

Maida flour - 1 ¾ cups
Baking powder - 2 tsp
Baking soda - 1/4 tsp
Salt - ½ tsp
White sugar - 1 cup
Chopped pecans - 1/2 cup
Eggs - 2
Mashed bananas - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 1 teaspoon

Method:

Preheat oven to 350 degrees F. banana nut bread

Apply some oil in the backing pan.

Mix maida flour, baking powder, baking soda, sugar, salt and mix well.

Then add nuts, eggs, bananas, oil, and vanilla extract mix all the mixture well without any balls.

Transmit the mixture into the baking pan. Bake for 50 to 60 mins. Stand by time for 10 minutes and remove the pan. Enjoy the Banana Nut Bread.

పాల కూర వడలు

2010-06-30T21:01:00.000-07:00

కావలసినవి:
పాలకూర తురుము - ఐదు కప్పులు
పచ్చిమిర్చి - ఆరు
నానపెట్టిన బొబ్బరులు - రొండు కప్పులు
ఉల్లిపాయముక్కలు - కప్పు
అల్లం - చిన్నముక్క
జీలకర్ర- చెంచా
నునే - వేఎంచాడని కి సరిపడా

కొబ్బరి కోరు - ఐదు చెంచాలు
వేరుశనగ గుళ్ళు - పావు కప్పు
ఉప్పు - తగినంత

తయారీ:
బొబ్బరలను నేరు వార్చి పక్కన పెట్టుకోవాలి. పచ్చిమిర్చి , అల్లం, జీలకర్రను పక్కన పెట్టుకోవాలి. తరువాత పాలకూర,వేరుశనగ ,ఉల్లిపాయ ముక్కలు, బొబ్బరలను కొంచం గట్టిగ రుబ్బుకోవాలి. అందులో కొబ్బరి కోరు, పచ్చిమిర్చి మిశ్రమాన్ని వేసి కలిపి వడ ల పిండి మాదిరి తాయారు చేసుకోవాలి. నునే ను కాచి అందులో పిండి ని చిన్న చిన్న వడ ల మాదిరి వేసి వేఎంచాలి.

రాగి వడలు

2010-06-30T20:50:00.000-07:00

కావలసినవి :

రాగి పిండి : రొండు కప్పులు
ఉల్లి తరుగు: ఒక కప్పు
అల్లం, వెల్లుల్లి,పచ్చిమిర్చి పేస్టు : ఐదు చెంచాలు
బియ్యం పిండి : అరకప్పు
నునే: పావు కిలో
కొబ్బరి కోరు: చెంచా
కరివేపాకు:
ఉప్పు: చెంచా
పుట్నాలపప్పు: అరకప్పు

తయారీ:

రాగి పిండి లో బియ్యం పిండి తో పాటు మిగత పదార్ధాలు అన్ని కలిపి, గారెల పిండి లా కలుపు కోవాలి. మూకుడులో నూని వేసి కాగాక ,పిండిని వడ లా చేసుకొని దాని కి పుట్నాల పప్పుని అద్ది నేను లో వేఎంచు కోవాలి.

వడియాల ఉప్మా

2010-06-30T20:35:00.000-07:00

కావలసినవి:
వడియాలు: అరకప్పు
కొబ్బరి తురుము - అరకప్పు
పచ్చిమిర్చి - నాలుగు
ఉల్లిపాయ - ఒకటి
పసుపు - చిటికెడు
మినపప్పు, ఆవాలు , జీలకర్ర - ఒక స్పూన్ చప్పున
ఎండుమిరపకాయలు : రొండు
కరివేపాకు
నునే - రొండు స్పూన్ లు
తయారీ:
వడియాలను గ్రఎండేర్ లో వేసి మెత్తగా పొడి చేసుకోవాలి. కాసిన్ని నీళ్ళు కలిపి అరగంట పాటు నాన పెట్టాలి. మూకుడులో నునే వేసి, తాలింపు గింజలు, కరివేపాకు, ఎండుమిర్చి వేయాలి. ఆవాలు చిటపట లాడక ఉల్లి ముక్కలు వెయ్యాలి. ఉల్లి పాయలు బాగా వేగాక పచ్చిమిర్చి వెయ్యాలి. అవి వేగాక నాన పెట్టిన వడియాల మిశ్రమాన్ని కలిపి ముతా పెట్టి సన్నని మంట మీద పది నిమషాలు ఉడికించాలి.ఇప్పుడు కొబ్బరిపొడి కలిపి దించేస్తే వడియాల ఉప్మా తయారు.

సగ్గుబియ్యం kichidi

2010-06-27T20:33:00.000-07:00

కావలసినవి:
సగ్గుబియ్యం - కప్పు

పచ్చిమిర్చి- నాలుగు

ఉల్లిపాయ - ఒకటి

బంగాళదుంప -ఒకటి

జీలకర్ర- ఒక స్పూన్
నెయ్యే - అర
వేరుశనగ గుళ్ళు- కప్పు
ఉప్పు - సరిపడా

తయారీ:
ముందుగా సగ్గుబియ్యం ని రెండు గంటలు నానాపెట్టాలి. వేరుశనగ గుళ్ళు వేఎంచి పొడిచేసి పక్కన పెట్టుకోవాలి. మూకుడు ని స్టవ్ మీద పెట్టి దాని లో ఆరు చెంచాల నెయ్యే వెయ్యాలి. దాని లో ముందుగ జీలకర్ర, పచ్చిమిర్చి, ఉల్లిపాయలు,బంగాల దుంపలు ,వేసి ఎరుపు రంగు వచేదాక వేఎంచాలి. తరువాత నాన బెట్టిన సగ్గుబియ్యం వేసి నెయ్యే తేలేవరకు కలుపుతూ వుండాలి. వేరు సెనగ పొడి,ఉప్పు వేసి బాగా కలపాలి.అంతే సగ్గుబియ్యం కిచిడి తయార్

డబల్ డెక్కర్ పరోట

2010-06-24T21:05:00.001-07:00

కావలసిన పదార్దములు :
గోధుమ పిండి : నలుగు కప్పులు
నూనె : రెండు స్పూన్ లు
ఉప్పు: అర స్పూన్

కారోట్ స్టాఫింగ్ కోసం:
జీలకర్ర : ఒక స్పూన్
కారోట్ తురుము : రొండు కప్పు లు
పచ్చిమిర్చి : రొండు
నిమ్మరసం : ఒక స్పూన్
నెయ్యి: ఒక స్పూన్
ఉప్పు

బటాణి స్తఫ్ఫింగ్ కోసం: రొండు కప్పుల ఉడికించిన బటనిలు , ఒక స్పూన్ జీలకర్ర ,రొండు పచ్చిమిరప కాయలు , ఒక స్పూన్ కొత్తి మిర , ఒక స్పూన్ నెయ్యే , ఉప్పు.

ఇతర పదార్దములు : అద్దుకోవడనికి కొద్దిగా గోధుమ పిండి , వుదికించాడని కి నెయ్యే,

ఓ ముఉడు :
నిమషాలు పిండి , ఓ,ఉప్పు,మూడు మూడు అల పోసుకొంటూ కలపాలి . పల్చని తడి వస్త్రం పిండి మిద కప్పి, o మూడు నిమషాలు అల వుంచి వీయాలి . పిండిని ఇర వయి బాగాలుగా చేసి పల్చ గా నొక్కు కోవాలి. వాటిలో ఏడింటిని పెనం పయ్ కాల్చి పక్కన వుంచుకోవాలి.

కారోట్ స్టాఫింగ్ కోసం: పాన్ లో నెయ్యే వేడి చేసి జీలకర్ర వేయాలి . చిటపట లడక కార్రోట్ తురుము,పచ్చిమిరప కయ ముక్కలు, నిమ్మ రసం , తగినంత ఉప్పు వేసి బాగా కలియ బెట్టాలి. ముతా పెట్టి రొండు నిమషాలు ఉడికించి పక్కన పెట్టు కోవాలి.
బాటనిల స్టాఫింగ్ కోసం: నెయ్యే వేడి చేసి జేలకర్ర వేసి బాగా వేగాక పచ్చిమిరప ముక్కలు, కొత్తిమెర, ఊపు వేసి ఓ నిమషం ఉంచాలి.

ఉడికించి చిదిమిన బతనిలు వేసి కొద్ది సేపు పక్కన ఉంచు కోవాలి. ఉడికించిన రోటి ని నును పైన పెనం మీద వుంచి ఒక క్ష్స్పోన్ కార్రోట్ స్టాఫ్ పరచాలి. కాల్చిన రోటి తో కవర్ చేయాలి.

దాని పయ్ బటాణి మిశ్రమం పరచి ఉడికించిన మరో రోటి ని పైన ఉంచాలి. కింది , పినా గల కాల్చని రోటి ల అంచులని మూసి, పెనం పయ్ కొద్దిగా నెయ్యే వేసి , రొండు వైపుల కాలచాలి.

సెనగల చాట్

2010-06-24T21:05:00.000-07:00

అప్పడాలు : 1/2 cup pcs.
కాబూలి చనా: 1 cup
పన్నీర్ : 1 cup
కొత్తిమీర : 1/2 cup
పుదినా: 1/4 cup
ఉప్పు
టాపింగ్ కోసం: నలుగు స్పూన్స్ ల చిక్కని పెరుగు,మూడు టేబుల్ స్పూన్ ల తేపి కర్జురం గుజ్జు , అర స్పూన్ గ్రీన్ చట్నీ, ఒక స్పూన్ వేఎంచిన జీలకర్ర పొడి, ఒక స్పూన్ చాట్ మసాల.

తయారు చేసే పద్దతి: పైన చెప్పిన పదార్దాలు అన్ని కలుపు కోవాలి. సర్వింగ్ కి ముందు చాట్ ని నాలుగు బౌల్ లో కి తీసుకోని, పెరుగు, స్వీట్ చుట్నీ, గ్రీన్ చట్నీ, జీలకర్ర పొడి ,చాట్ మసాల, సమం గా వేసి కలపాలి.

స్వీట్ రైస్

2010-06-23T21:33:00.000-07:00

Ingredients:

బాస్మతి రైస్: 1 Cup
మంచి నీళ్ళు : 2 cups
పంచదార:1 1/2 cup
ఎండుద్రాక్ష :2
కుంకుమ పువ్వు :small
ghee :2 tbs

యాలకులు : small
పిస్తా , బాదాం పప్పు : 1 cup

Method:

బియ్యం లో రొండు కప్పుల నీళ్ళు పోసి ఉడికించాలి. అన్నం పూర్తిగా కాకుండా కాస్త పలుకుగా ఉండగానే దించి వదల్పాటి గిన్నెలో వేయాలి. అందులో పంచదార , కుంకుమ పువ్వు ఎండు ద్రాక్ష వేసి కలపాలి.
మందపాటి బానిలిలో నెయ్యే వేసి వేడి చెయ్యాలి. అందులో అన్నం మిశ్రమం వేసి కలపాలి . పంచదార పాకం వచ్చి అది మల్లి అది ఇగిరి పోయే వరకు ఉడికించాలి. చివరగా సన్నగా రారిగిన పిస్తా, బాదాం పప్పులు వేసి కలిపి దించాలి.

Chilli Garlic Noodles

2010-06-23T00:46:00.000-07:00

Ingredients:

నూడిల్స్ :
చిల్లి గార్లిక్ :
ఉల్లి కాడల తురుము :
ఉప్పు:
నూనె:

Method:

ఓ బానిలి లో సరిపడా నీళ్ళు పూసి నూడిల్స్ ఉడికించి చిల్లుల ప్లేట్ లో వేసి ఆరనివ్వాలి . సాస్ పాన్ తీసుకోని నూనె వేసి జాగాక ఉల్లి కాడల తురుము వేసి కాస్త వేగాక సాస్ వేసి తరవాత ఉడికించిన నూడిల్స్ ఉప్పు వేసి కలపాలి

Sorakaaya Halwa

2010-06-23T00:37:00.000-07:00

Ingredients:

సొరకాయ : 1/2kg
పంచదార :1/4kg
నెయ్యి:1/2cup
కోవా: 1/2cup
బాదం పప్పు :10
పిస్తా పప్పు :10
Method:

సొరకాయ చెక్కు తీసి సన్న గా తురమాలి. బానిలి లో నెయ్యె వేసి బాగా వేఎంచాలి . నీరంతా ఆవిరాయే పోయిన తర్వాత పాలు పంచదార వీసీ ఉడికించాలి. పాలు సగం వరకు ఇంకిన తర్వాత కోవా వేసి కలపాళీ.బాగా చిక్కగా వుడికిన తర్వాత సన్నగా తరిగిన బాదం , పిస్తా పప్పు వేసి కలిపి దించాలి.

A.P Eamcet Results 2010 Special Menu Online

2010-06-15T22:14:00.000-07:00

ingredients:

* Bread slices 400 gms
* Milk 1 litre
* Sugar 600 gms
* Ghee(500 gms) for frying
* Khoya 250 gms
* Cardamom seed 1/2 tsp
* Raisins 1/4 cup
* Cashew 1/4 cup
* Almonds 1/4 cup
* Silver foil for garnishing

Method:

1. Heat ghee in a kadai and fry the bread slices till golden brown.
2. Remove and immediately dip it into milk.
3. When fully soaked take it out and keep in a bowl.
4. Repeat for all the bread slices.
5. In another vessel take sugar, add about 1 1/2 cups of water so as to dissolve all sugar.
6. Boil till sugar syrup becomes slightly thick and sticky (one thread consistency).
7. Add cardamom and khoya.
8. Arrange soaked bread slices in a baking dish and pour syrup over them uniformly.
9. Bake in an oven till 200 degree C for half an hour or till the bread slices are fully soaked in sugar syrup.
10. Decorate with varak and sprinkle the fried dry fruits over the slices before serving.

A.P Eamcet Results 2010 Online

2010-06-15T22:07:00.000-07:00

EAMCET is one of the most competitive exams in Andhra Pradesh abbreviated as ' Engineering Agriculture and Medicine Common Entrance Test'. This is a common entrance exam for all the intermediate students inorder to get seats in various government and private colleges offering the courses in various streams. EAMCET is now being conducted by JNT University on the behalf of APSCHE.

Lakhs of students appear every year and the competition is tough and the better rank will allow the student to choose the course in best colleges of their choice based on the availability of seats.

Bharatstudent.com publishes the EAMCET Results on website for all the students out there. Check your results easily now at results.bharatstudent.com

Chicken Manchuria Gravy Recipe

2010-06-13T21:42:00.000-07:00

Ingredients:

250 gms boneless chicken ( cut into bite size pieces)
2 stalks green onions (chopped fine)
1 stalk of celery (chopped fine)
1 bell pepper (cut into cubes)
1 onions (sliced)
2 tbsp soy sauce
4 tbsp ketchup
1 tsp vinegar
1 tsp sugar
Salt to taste
½ tsp pepper
2 tbsp cornstarch
3-4 tbsp of all purpose flour
2 tbsp chopped garlic
cooking oil
2 cups chicken stock

Preparation of Chicken Manchurian gravy recipe

Clean & cut the chicken into pieces
• Make the marinade by mixing the all purpose corn flour,salt & a pinch of pepper – Marinate the chicken pieces with this marinade by mixing chicken with the marinade – Keep it aside .
• Chop garlic
• Chop onions
• Chop bell pepper
• Chop green onions
• Chop celery
• Keep ready chicken stock

Method:

Heat oil in a pan ,deep fry the marianated chicken . Drain the chicken pieces and keep it aside .
Now let us make the gravy for the Manchoorian chicken – Heat 2tbs oil in a pan ,add chopped garlic,onions,bell pepper,green onions,and stir for 2 minutes,now add the chopped celery and stir ,now add the soy sauce,ketchup,sugar,salt & stir .Add the chicken stock & bring to boil ,after adjusting the seasoning ,add fried chicken pieces & boil for a minute .Mix 1 tbs of cornflour and add to the gravy ,boil for a minute till the gravy thicken

Oats Pancakes

2010-04-19T22:31:00.000-07:00

Pancakes
1-1/4 cups all-purpose flour
1/2 cup Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional as per the stir ins)
1-1/4 cups fat-free milk
1 egg, lightly beaten (optional)
1 tablespoon vegetable oil

Stir-ins (optional)
· 1 medium-size ripe banana, mashed, and pinch of ground nutmeg
· 1 cup of pureed strawberries
· 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
· 1/2 cup semisweet chocolate chips
· Or to make it uthapam style you can also add finely chopped onions tomatoes and grated carrot
· Or make it your style uthapam

Method
In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.
Heat a tava over medium-high heat. Lightly grease the tava. For each pancake, pour 1/4 cup batter into hot tava. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Healthy laddu

2010-04-19T22:29:00.000-07:00

Healthy laddu ... healthy snack..
3 spoons of ragi flour
2 spoons of whole wheat flour
1 tps of olive oil ( good for health when eaten raw)
2 tps each of cashew nut powder, almond powder and
4 tbps groundnut powder
3tps of cornflakes and oats powder
3 tps spoons of roasted moong dal powder
2 tps of pure ghee

grated or crushed jaggery as per your sweet taste please try to put jaggery then sugar as jaggery is good for health.
you can also add some more things as you feel like raisins, small small pieces of dry dates, some more dry fruits powder. All this should be fine powder so as children should not find lumps while eating it. Mix it well and you can roll them into small laddoos and not big ones so that the children will hold them in their hands. if they are not consistent to be rolled in laddoos add more ghee and jaggery . they will form into laddoos. and give 1 in morning and 1 in evening for healthy n nutritious snacks.

SPINACH DOSA

2010-04-19T22:28:00.000-07:00

Ingredients

Par-boiled rice: 1 1/2 cups
Chana dal, Tuvar dal, Moong dal and Urad dal (combined) : 1 cup
Curry leaves: 5
Jeera 1tsp
Dry red chillies: As per taste(optional can be made without them too)
Spinach : 1/2 cup, chopped
Onion: 1/4 cup, finely chopped
Salt: to taste

Method:
Soak rice and dals seperately for 4 hours. Grind rice and spinach and make a smooth batter. Coarse grind the dals along with curry leaves, jeera and dry red chillies. Mix dals, finely chopped onion to the rice batter. Then make dosas (pan cakes) out of it.

Oats Soup

2010-04-19T22:24:00.000-07:00

Ingredients:

oil or butter 1 tsp
oats 1 cup
finely chopped onion 1/2 cup
green chillies slit 1 (or you can avoid if your kid does not have chilli)
cilantro leaves finelychopped 1/2 tsp
veggies as per choice grated 1cup
milk 1 cup
water 1 cup
salt to taste
pepper powder to taste
corn flour 1 spoon

Method:
In a pan add oil and fry the onions and green chilies then add in the veggies cook for a min.
Then add in the oats and fry for 1-2 mins and water and cook for 3 mins. Mix the corn flour with ½ a cup of milk and add to the pan and cook till it thickens and then add the remaining milk.
Garnish with coriander leaves and salt and pepper to taste and serve.

PEA'S SOUP

2010-04-19T22:22:00.000-07:00

Ingredients:

500 gm shelled peas or you can use frozen ones
1 onion finely chopped
2.5 cup vegetable or chicken stock
1 tbsp olive oil
2 tsp fresh creamsalt
and pepper to taste

Method: Heat some ghee in a pan then add the onion and saute till pink. Then add the peas and saute or a further 5 minutes. Add seasoning and vegetable stock. Boil and simmer till the peas are cooked. Puree in a grinderor if your kid is a little older you can just mash it with a laddle and serve. Serve hot topped with fresh cream.

Mixed Vegetable soup

2010-04-19T22:20:00.000-07:00

Ingredients:

Half carrot
1 potato
1 Onion
3-4 pods of garlic
1 tomato
1 small size floret of clauliflower
small piece cabbage
small piece of lauki(bottle gourd)
few leaves of palak
salt to taste
half tsp butter
pinch of black pepper

Method:
Cut all vegetables in small pieces. Put them in pressure cooker along with salt and water (water level -so much that all vegetables are soaked) Pressure cook for 3-4 whistles. Allow to cool put the content in the blender along with water and make a puree.Let the puree boil in an open vessel(u may add water if u feel the soup is thick) once boiled, check for salt, if needed add more along with butter and black pepper.

the soup above is a very good option for the bigger children as they fail to eat vegetables normally even half a cup of this soup would be great for the child's nutrition. It is not always neccessary that all the above vegetables should be there you can add or substract any veggiee ...
you can add any number of vegetables to this soup.

Palak soup

2010-04-19T22:18:00.000-07:00

Ingredients:

1 cup of palak,
1/2 potato
1/2 onion
1 clove of garlic
salt to taste
half tsp butter
pepper little
1 tsp cream for garnish

Method:

wash and cut the palak, potato and onion into small pieces and pressure cook them with some salt and water and garlic for 2-3 whistles. After it cools blend them and let it boil with some butter and pepper for 5 mins. The spinach soup is ready.. serve it with some cream on top of it.

the potato in the recipe helps the soup to get thick. You can serve this with a toast of brown bread or rice.

Ragi / Raagi Porridge

2010-04-19T22:15:00.000-07:00

Ingredients;-

Ragi
Ghee
Jaggery
Milk

Method:-
You can soak it for 12 hours, then drain and put it in a cloth. Keep it moist so that it gets sprouts. This will take another 12 hours. Then dry roast it or dry in the shade in a hot place. Then powder it finely, sieve well.

If you get fine quality powder, that is best.
Take 2 or 3 spoons of powder, add water and make a smooth, watery paste. Then keep over slow flame and keep on stirring. This will start to cook and solidify. The color will change, you will know. A nice aroma will come. Take off from fire. Add a little ghee, jaggary taste. If you are feeding him semi solids you can add milk to it. Feed when warm to the baby. You can add a little boliled and mashed potato, carrot and other veggies the same way or with a little salt instead of jaggery

Ragi Idly

2010-04-19T22:12:00.000-07:00

Ingredients:

Whole Ragi Grain- 1 cup
Idli rice (parboiled) – 1 cup
Whole skinned Urad dal – ¾ cup
Methi seeds -1 tablespoon
Salt to taste
Oil- to grease idli moulds

Method:

washes soak the ragi for 3-4 hours (longer than you soak the rice) Soak the rice, urad dal and methi seeds in separately 4-6 hours or overnight.
In a mixie /blender, grind the urad dal till light and fluffy.
A test for fluffiness is to keep a bowl ofwater and drop a tiny pinch of batter. If it floats, it is light enough.
Then add and grind the Ragi grains and Methi and finally the rice.
The rice should not be ground too smooth. It should be of Rava consistency. Alternatively, you can use rice Rava instead.
Take the batter in a vessel, add in some salt to taste and leave it to ferment. Next morning, lightly stir the well-fermented batter.
Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.

Sevai ( Idiappam)

2010-04-18T21:55:00.000-07:00

Ingredients:

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method:

Mix the chilli, oil, salt and seeds into the flour.2.Add enough water to make a dough which is quite gooey.It should not be pliable but sticky.Grease the inside of a Sev-press, fill with the dough.

Press into hot oil, and fry lightly on both sides.Drain well and cool before storing.For making Sevai, 'Sevai-press' is needed through which the Sevai is pressed.

Puliyogare

2010-04-18T21:53:00.000-07:00

Ingredients:

2 cups cooked white rice
2 tbsp Puliyogare Mix
Salt to taste
Tamarind juice for taste

Mix the cooked rice with the Puliyogare mix.Add salt to taste.You can add extra tamarind juice and mix if youneed the dish to be more sour.Heat through and serve.

For the Puliyogare mix:

1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Roast the coconut and set aside.Roast the coriander, cumin, 6 red chillies,1 sprig curry leaves, pepper, asoefetida,1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.Powder to a fine powder using a coffee grinder and set aside.Mix in the coconut gratings and powder once again.

Set aside.Heat some oil and add the remaining musatard seeds,red chillies, urad dal, channa dal, peanuts,sesame seeds and curry leaves.When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.Add salt to taste.The liquid will start boiling.

Now add the powdered masala and simmer till you get a sticky masala.Heat through and cool.This will keep well for a month in a airtight container.Mix this with plain cooked rice to get puliyogare or tamarind rice.

Potato Bajji (Aloo Bajji) Snack

2010-04-18T21:51:00.000-07:00

Ingredients:

Potatoes-2
6 tbs Besan flour
1 tbs riceflour
garam masala - 1 tsp
salt
green chillis 2 to 3
red chilli powder - 1 tsp

Method:

Cut potatoes into thin round pieces and keep aside.

Take a bowl and add aloo pieces,besan,riceflour,red chilli powder,green chillis,garam masala,salt and water.Mix well.

Take a pan with oil and fry these potato bajjis till brownish.

Plain Pakoda Snack Recipe

2010-04-18T21:49:00.000-07:00

Ingredients:

2 cups riceflour,
1 onion chopped,
curry leaves chopped,
4-5 spoons cumin seeds,
coriander leaves chopped,
10 green chilies chopped,
salt to taste,
oil for deep fry.

Method:

Mix rice flour with chopped onions,chilis,curry leaves coriander leaves,cumin seeds and salt.

Add some water init and mix well.

And take that paste into your hand and make small balls and fry in oil until it turn into brown.

Onion Rice Snack Recipe

2010-04-18T21:45:00.000-07:00

Ingredients:

1 cup Rice
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method;

Cut onions into thin long slices. Boil the rice separately. Heat oil in a pan and season with mustard and cumin seeds.Add cut onions and green chillies , fry until onion is light brown in color and add green peas.

Pour little water and allow the mixture to boil till the mixture is dry. Add the boiled rice and coriander leaves into the mixture and mix well.

Andhra Chilli Bajji

2010-04-18T21:41:00.000-07:00

Ingredients:

Gram Flour 250gm (Besan).
chillies - Long ones, also called as bajji Chillies, typically 3-6 inches long.
Vegetable Oil for frying
Salt
Ajwan Seeds (Oregano seeds) - 1 tsp
Red Chilli powder 1 tea spoon
Bicarbonate of Soda (cooking Soda) 0.3 tea spoon
Water

Method:

Take nearly 250 gms of GramFlour into a container Add tea spoon of salt and a tea spoon of red chilli powder. Add 0.3 tea spoon of Bicarbonate of Soda. Add water and mix to make a stiff dough, then adding little more water to make a thick batter and leave it for 20-30 mins.

Cut vertically one side of chili. Add enough Ajwan Seeds and salt into the mirchi (If you dont like real hotness, you can empty the chilli seeds inside the mirchi).

For frying, bring oil to nearly smoking point (I think it is boiling point) in a deep frying pan. Coat each chilli with the batter by dipping it into batter and drop it into the hot oil.

Fry them on medium heat and turn them frequently and when golden brown all around, drain them and remove from the pan. you will more enjoy them when you cut the ready mirchi bajjee and stuff them with pieces of onions and lime water and little and salt before eating .

Cabbage Pakoda

2010-04-18T21:39:00.000-07:00

Ingedients:

1 cup besan flour
1 cup grated cabbage leaves
1 tsp red chili powder
salt to taste.
Oil for frying

Method:

Make a smooth batter with basin,add saltred chili powder and keep aside.
Put grated cabbage leaves in the batter.

Heat oil in a pan, when it is medium hottake a small amount of batter and drop into the oil. Fry both sides till done remove from the pan keep them kitchen papaer in order to absorb the oil.

Aval (Rice Flakes) Uppuma

2010-04-18T21:34:00.000-07:00

Ingredients:

Aval (Rice Flakes) - 200 gms
oil - 4 tsps
mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Black pepper - 1/2 tsp
cumin seeds - 1/2 tsp
salt to taste

Method:

Soak aval in water for 1/2 hour.Heat little oil in a pan, add mustard seeds.

When it pops, add urud dal, whole black pepper, cumin seeds and salt. Drain the water from the aval and add it to the pan and fry.

Methi Oats Recipe

2010-04-07T23:13:00.000-07:00

ingredients:

1/4 cup oatmeal

small cup methi leaves, wash, sprinkle little sugar & salt, leave aside for 10 mts, squeeze out water

2 1/2 tbsps yellow moong dal, soak in water for 10 mts

1 small onion, finely chopped

1/2 tsp finely minced ginger

1 dry red chilli, tear and de-seed

1 1/2 tsps olive oil or ghee

salt to taste

crushed pepper to taste

few curry leaves

3 cups water

Method:

1 Heat olive oil in a vessel, add grated ginger, curry leaves, dry chilli and onions and saute for 2 mts, add methi and saute for another 2 mts.
2 Add salt and crushed pepper to taste, combine. Add water, soaked moong dal and bring to a boil. Add oats and salt and cook till oats turn soft. Remove from heat and serve warm.

Source: sailusfood.com

Cinnamon Apple Raisins Oats Recipe

2010-04-07T23:08:00.000-07:00

Ingredients:

4 tbsps oatmeal

1 tbsp grated jaggery or brown sugar

1 chopped apple

large pinch cinnamon pwd

pinch of salt

1 tbsp raisins

2 cups water

Method:

1 Bring water to a boil, add salt and oats and cook till the oats are almost done. Add grated jaggery, cinnamon pwd and chopped apple and cook for another 3 mts.
2 Add raisins and turn off heat and let it come to room temperature. Serve warm.

Pumpkin Oats Recipe

2010-04-07T23:07:00.000-07:00

Ingredients:

1/4 cup oatmeal

3/4 cup pumpkin puree (pressure cook pumpkin and puree)

1 tsp grated ginger

1/4 tsp cinnamon pwd

small pinch clove pwd

small pinch cardamom pwd

1 1/2 tbsps grated jaggery or brown sugar

salt to taste

3 cups water

Method:

1 Bring water to a boil, add salt and oats and cook till the oats are three-fourth done. Add grated ginger, pumpkin puree, grated jaggery, cinnamon pwd, clove pwd, cardamom pwd and cook for another 3 mts.
2 Turn off heat and let it come to room temperature. Serve warm.

Spinach Yogurt Oats Recipe

2010-04-07T23:05:00.000-07:00

Ingredients:

1/4 cup oatmeal

1 cup curd/yogurt

small cup finely chopped spinach leaves

1/2 tsp grated ginger

large pinch cumin pwd

large pinch red chilli pwd

salt to taste

3 cups water

Method:

1 Bring water to a boil, add salt and oats and cook till the oats are almost done. Add spinach leaves and grated ginger and cook for another 3 mts.
2 Add cumin pwd and chilli pwd and combine. Turn off heat and let it come to room temperature.
3 Add curd and combine well. Garnish with nuts of your choice and serve.

విక్రుతినామ సంవత్సర శుభాకాంక్షలు 2010

2010-03-14T23:13:00.000-07:00

Valentines Day Cake Recipe

2010-02-12T00:17:00.000-08:00

Ingredients:

Double Layer Cake
Icing
Candy

How to make valentine's day cake:

* In a round pan bake a two-layer cake.
* Also bake a two-layer cake in a square pan.
* Let it cool completely.
* Slice the round one in half.
* Place each half of the round on two corner of the square to make a perfect heart shape.
* Decorate the cake with icing and candy.

Valentine Milkshake Recipes

2010-02-12T00:11:00.000-08:00

Ingredients:

Strawberry Ice Cream
Milk
Red Food Coloring
Strawberry Jam or frozen Strawberries

Method:

* Place a big scoop of ice cream and a cup of milk in a blender.
* Combine one drop of red food coloring to give more color.
* Combine some strawberry jam or frozen strawberries for more flavors.
* Blend it all till the shake is creamy and thick.
* Serve it in glass with some straws.

Chocolate Peanut Butter Hearts

2010-02-12T00:04:00.001-08:00

Ingredients:

Chocolate Cookie Dough
2 cup all-purpose Flour
1/2 cup creamy Peanut Butter
1 cup Sugar
1/2 cup Shortening
1 tsp Vanilla
1 tsp Baking Powder
1 Egg
3 tblsp Milk
1/4 tsp Salt

How to make chocolate peanut butter hearts:

* As directed make and chill chocolate cookie dough.
* Beat peanut butter, sugar and shortening until fluffy.
* Mix well egg, milk and vanilla.
* Combine flour, baking powder and salt.
* Beat flour mixture into peanut butter mixture until blended well.
* Shape dough into disc and wrap it in a plastic wrap.
* Let is freeze in refrigerate for about 1 to 2 hours.
* lubricate cookie sheets.
* fold peanut butter dough on floured waxed paper to 1/8-inch thickness.
* Cut dough using heart-shaped cookie cutter.
* Place cutouts on prepared cookie sheets.
* Repeat with chocolate dough.
* Remove small section from centers of hearts using a small cookie cutter.
* Set small peanut butter hearts into large chocolate hearts.
* Set small chocolate hearts into large peanut butter hearts.
* Press together slightly.
* Bake it in a preheated oven at 350°f till the edges are lightly browned, it will take about 10 to 14 minutes.
* Let it cool completely on the wire racks.

Chocolate Cookie Dough

2010-02-12T00:02:00.000-08:00

Ingredients:

2-1/4 cup all-purpose Flour
1 cup (2 sticks) Butter (softened)
1 cup Sugar
1 Egg
1 tsp Vanilla
2 oz semisweet Chocolate (melted)
1 tsp Baking Powder
1/4 tsp Salt

How to make chocolate cookie dough:

* Mix butter and sugar in a bowl in a mixer at high speed till it is fluffy.
* Mix in egg and vanilla.
* Combine melted chocolate and mix well.
* Combine flour, baking powder, salt and mix well.
* Cover it and refrigerate if for about 2 hours or till it is firm.

Black and White Hearts Recipe

2010-02-11T23:57:00.000-08:00

Ingredients:

1 cup Butter (softened)
3 cup all-purpose Flour
3/4 cup Sugar
1 cup semisweet Chocolate Chips
3 oz Cream Cheese (softened)
1 Egg
1-1/2 tsp Vanilla
2 tblsp Shortening

How to make black and white hearts:

* Mix butter, cream cheese, egg, sugar and vanilla in bowl..
* Mix with mixer at medium speed till it is light and fluffy.
* Mix flour and beat till blended well.
* Divide dough in half.Cover each half with waxed paper.
* Let it freeze for 2 hours till it is firm.
* Roll dough to 1/8 inch thickness on lightly floured surface.
* Cut dough with lightly floured heart-shaped cookie cutter.
* Place cutouts of 1 inch apart on ungreased cookie sheets.
* Bake it in a preheated oven to 375Â°f till edges are lightly browned, it will take about 8-10 minutes.
* take it out of the oven onto wire racks.
* Let it cool completely.
* Over low heat melt chocolate chips and shortening in saucepan.
* Dip half of each heart into melted chocolate.
* Place it in a refrigerator on cookie sheets or trays lined with waxed paper until chocolate is set.
* Cover and store in refrigerator.

Aloo Jeera

2010-02-04T00:42:00.000-08:00

Ingredients

10 grams Coriander leaves
20 grams Coriander powder
10 grams Cumin seeds
5 grams Garam masala
30 grams Garlic
20 grams Ginger
50 ml Oil
200 grams Potatoes
20 grams Red chilli powder
to taste Salt
100 grams Tomatoes
10 grams Turmeric

Method:

1. Boil potatoes and dice them. Chop onions, garlic, ginger, coriander and the tomatoes.
2. 2eat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until golden.
3. Stir in chopped ginger and add the potatoes. Sprinkle turmeric and chilli powder and stir. Add tomatoes and simmer for about 5 minutes.

Ragi Malt Recipe

2010-02-04T00:31:00.000-08:00

Ingredients
1/2 cup dry fruits
1/2 cup milk
1 cup Ragi
pinch salt
as need 0 sugar or jaggari
3 cup water

Method:

Take a bowl mix ragi flour in some water to avoide lumps formation and keep it a side.

Take a pan add water get to boil then add the mixed ragi flour to it and keep mixing and cook for 5 -8 min.

once it done take a bowl add some butter milk or curd,salt and cooked ragi mixture mix well and serve.

another method take a bowl add some milk,dry fruits sugar or jaggari and ragi mixture mix well and serve.

Aalu posto

2010-02-04T00:26:00.000-08:00

Ingredients
2 piece green whole chili
as needed drops Musterd oil
1 piece Onion
1/2 cup Poppy seeds
3 or 4 number Potato
1 piece Red whole dry chili
as per your taste pinch Salt
little pinch sugar
1/2 cup water

Method:

1. Peel three or four potato & cut it medium cube shape & put into water for good colour.
2. Soak half a cup of poppy seeds into water & make a good smooth paste along with two fresh green chili & little salt. After that put little mustard oil into it and mix it well.
3. Cut a medium onion into very thin slices.
4. Heat the kadai & put some mustard oil.
5. For tarka put one whole red dry chili.
6. Put all onion in oil & put salt as per your taste & fry them good till it soft. 7. Put all potato & fry with onion & fry for few minutes.
8. Put poppy seeds paste & stir & cook it till all poppy seeds mixed with potato & potato coated with poppy seeds paste.
9. Put half cup of water & mixed it well & cover with lid & stir occasionally.
10. After few minutes all water should get evaporated & potatos also be cooked. Then put pinch of sugar & some raw mustard oil (optional) & your alu posto is done.

Urad Dal Ladoo Recipes

2010-02-04T00:22:00.000-08:00

Ingredients
2 number cardomom
1/2 cup Dry fruits
as need 0 Ghee
1 tsp Rice
11/2 cup Sugar
2 cup Urral dal

Method:

Take a pan Dry roast Urad dal till golden brown colour, then add rice and roast for 3min and blend in a blender make a fine powder.

Blend Sugar and keep a side.

Now take a pan add little oil fry dry fruits and switch of the flame, then add ural dal powder mix well add sugar mix well.

To make ladoos add enough Ghee mix well and make ladoo.

Egg Omelette Recipe

2010-01-26T21:21:00.000-08:00

Ingredients

2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped), optional
2 tbsp chopped coriander leaves
Salt To Taste
1/4th tsp red chili powder or to taste
1 tbsp milk
Oil to fry

Method:

* Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
* Beat the mixture until foamed.
* Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
* Serve hot with bread or Paratha.

Boiled Egg Recipe

2010-01-26T21:12:00.000-08:00

Ingredients:

1 to 4 Eggs
Water (enough to cover the eggs by 1 inch)
High Saucepan with cover (large enough to completely cover eggs)

Method:

* Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.
* Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.
* Later transfer the eggs to a pan of ice cubes and water.
* Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.
* Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.
* Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 - 10 minutes take them out and use them accordingly

Sada (Plain) Dosa

2010-01-22T01:24:00.000-08:00

Ingredients :
1 pav black gram dhal
2 pav maida
oil for roasting
salt to taste

How to Prepare :
Soak black gram dhal in water for 2 hours.
Wash. Grind to a fine paste. Sieve maida.
Combine it with a little water at first and then put plenty of water.
Keep aside both the batters, under cover, separately overnight.
Next day, decant water on top of maida.
Combine both the batters together, put salt and beat well.
Prepare dosas by spreading the batter-mix thinly on hot dosa pan smeared with oil, roasting on both sides, by using oil.

Chick Pea Pancakes

2010-01-22T01:21:00.000-08:00

Ingredients :

* 1 1/4 c. chick pea flour
* 1/2 t salt
* 1/2 t cayenne pepper
* 1 small red onion, very finely chopped
* 2 -inch piece of ginger, very finely chopped
* 4 jalapenos, very finely chopped
* 5 garlic cloves, minced
* 2 T chopped cilantro
* 3 T oil

How to Prepare :
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes. Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

Panner Tikka Kathi Rolls Recipe

2010-01-17T19:43:00.000-08:00

Ingredients

1 recipe tandoori paneer tikkas
2 cups plain flour (maida)
1 tbsp cornflour
½ tsp soda bicarb
½ tbsp butter
salt to taste
Other ingredients
oil for cooking

Method

1. Sieve the flour, salt, cornflour and soda bicarb.
2. Rub in the butter and make a dough by adding enough milk or water.
3. Knead very well, cover and keep aside for ½ hour.
4. Knead once again and divide into 9 portions.
5. Roll each portion as thinly as possible. Cook lightly on a tava (griddle) and keep aside.
6. Divide the paneer tikka filling into 9 equal portions.
7. Spread one portion of the filling in the centre of each roti and roll up tightly.
8. When you want to serve, cook the rolls on a hot tava (griddle) using oil.
9. Cut into 50 mm. (2") long pieces and serve hot.

Thai Fried Rice Recipe

2010-01-17T19:39:00.000-08:00

Ingredients
3 cups cooked Basmati rice
4 nos. baby corn, sliced thin
1 large capsicum, sliced thin
2 tablespoons red or green curry paste
2 red or green chillies ,chopped
6 spring onions, chopped
2 tablespoons soya sauce
1 tablespoon oil
salt and pepper to taste
Method
1. Heat the oil in a wok, add the baby corn and capsicum and stir fry for 2 to 3 minutes.
2. Add the curry paste, chillies and spring onions.
3. Add the rice, soya sauce, salt and pepper.
4. Serve hot

Happy Sankranti

2010-01-11T21:26:00.000-08:00

Coriander Thokku Recipe

2010-01-06T00:22:00.000-08:00

Ingredients:
2 - big bunches coriander
Salt to taste
100g - gingelly oil
25g - red chilli
Asafoetida, a little
1 tsp - urad dal
Tamarind, a small lemon size
1 tsp - mustard seeds

Method

1. Clean the coriander, wash and dry it on a clean kitchen towel
2. In a small kadai, add some oil and fry red chilli, asafoetida and urad dal
3. In a mixer, first grind this masala, tamarind and then add coriander leaves and salt.
4. Heat 100 gms gingelly oil, add mustard seeds and ground paste
5. Cook for 5-7 mins on a slow flame.
6. Keep it in an air tight container.
7. This is an excellent side dish for dosa and curd rice.

Bhindi Masala Gravy Recipe

2010-01-06T00:18:00.000-08:00

Ingredients:
1/2 kg - Bhindi
1 - onion, medium
1 - tomato, medium
Chilly powder as per taste
1/4 cup - coconut
2 tsp - cumin
2 tsp - saunf
4 tsp - Coriander powder
2 tsp - Fried gram
Oil for shallow frying
Salt to taste

Method

1. In a kadai shallow frying Bhindis and keep aside
2. In the same oil, temper Sanuf and saute onions till pinkish color and then add tomatos
3. Meanwhile, grind cocount, jeera, and fried gram and make it thick paste.
4. As the onions and tomatos well cooked add chilly and coriander power and mix well.
5. Now add the grinded paste and salt with half cup of water and mix it well.
6. At last add the fried bhindis to the gravy with some fresh coriander leaves. allow it to cook for 2 mins .
7. Serve it hot with Chappaties.

Aloo Jeera Recipe

2010-01-06T00:14:00.000-08:00

Ingredients:
approx 500 g (or 1 to 1 1/2 pounds) - baby potatoes, scrubbed
1 tbsp - cumin seeds
1 tsp - chilli powder (or more if you desire)
1 tbsp - coriander-cumin powder
1/2 tsp - mango powder
1 tsp - ginger-garlic paste
1 - small onion, finely chopped (optional)
1 tsp - kasoori methi (dried fenugreek leaves)
1/2 tsp - turmeric
salt to taste and few sprigs of cilantro to garnish

Method

1. Boil the potatoes until lightly soft. Should not turn mushy
2. In a skillet, in 1/2 tsp - oil, saute the cumin and when it browns slightly giving out aroma add onions, ginger-garlic paste and with little salt cook until soft.
3. Add the spices except kasoori methi and saute some more. Sprinkle little water.
4. Cook until the mixture dries out again - about 1 -2 min.
5. Add the potatoes and stir fry on high heat for 3-5 minutes. If you have the time, let the potatoes sit for 1-2 min on med-high heat for it to develop roasted surface.
6. Just 2 minutes before switching off the stove, crush the kasoori methi with your hands and sprinkle on top of the potatoes. Give it a stir.
7. Serve warm with Rice or Chapathi.

Sweet Tomato Chutney Recipe

2010-01-06T00:13:00.001-08:00

Ingredients:
2 - medium size firm tomatoes
1/2 tsp - cumin seeds
1/2 cup - soft jaggery/1/2cup powedered sugar
1 tsp - chilli powder
1 or 2 - bayleaves
1 - small cinnamon stick
3 to 4 - cashewnut, crushed
1 tbsp - oil
1/2 cup - water
1 tsp - salt

Method

1. Chop the tomatoes and keep it aside.
2. Heat oil in a pan and add cumin seeds, bay leaves and cinnamon stick and let it splutter.
3. Now add the chopped tomatoes, salt, chilli powder and saute it for some time.
4. Add water and jaggery/sugar and cook till the tomatoes become soft and the chutney becomes thick in consistency.
5. Take it from fire and add the crushed cashew and serve.

Peas Pulao

2010-01-06T00:08:00.000-08:00

Ingredients:
1 cup - rice, picked, washed and soaked
1 cup - shelled peas, frozen or fresh
2 - onions, sliced
1 tbsp - black cumin (shahzeera)
1 - small stick cinnamon
4 - cloves
2 cups - water
1 - black or 3 to 4 - green cardamoms
2 tbsp - ghee
salt to taste

Method

1. Put the oil in a large, flat bottomed microwave-safe dish. Microwave at 100% power for 3 minutes.
2. Add cumin and whole spices. Continue to cook at the same power level for 2 minutes.
3. Add the sliced onions and cook for 5 more minutes.
4. Add the peas. If they are not frozen, add 2 tbsp. water, cover and Microwave at 100% power for 2 minutes.
5. Add the rice and water in which it was soaked, along with salt.
6. Cook uncovered at 100% power for 10 minutes, then reduce power level to 70%, cover and complete cooking for another 4 minutes.
7. Let stand 5 minutes before serving.
8. For 2 cups rice, double the timings.

Onion Paratha Recipe

2010-01-06T00:03:00.000-08:00

Ingredients:
onion (chopped) - ï¿½ cup
wheat flour - 1 cup
ginger garlic paste - 1 tsp
pomegranate seeds (dry) - 1 tbsp
green chilly (chopped) - 2
ghee - 1tbsp
coriander leaves as required
salt to taste

Method

1. Mix all the above ingredients except the wheat flour in a bowl.
2. Add ghee to this along with the wheat flour and some water to make dough.
3. Make proportionate rolls from the dough and roll them over to the size of a paratha.
4. Heat a tawa and add a little ghee to it.
5. Now place the paratha on the tawa and make sure that both side of the paratha are properly heated on a slow flame.
6. As the paratha turns brown on both sides it is ready to serve.

WISH YOU A HAPPY NEW YEAR

2009-12-31T20:49:00.000-08:00

Nimma Pappu Recipe

2009-12-29T21:43:00.000-08:00

Ingrediants
11/4 cup moong dal (pesar pappu, split green gram) 250
* 3 tablespoons lemon juice 45.6
* 2 medium green chilis
* 1 medium onions
* 1/2 teaspoon black mustard seeds (mustard seeds, aavalu) 2
* 1/2 teaspoon cumin seeds (cumin, jeera) 1.05
* 2 tablespoons vegetable oil 33
* 1/4 teaspoon turmeric (haldi powder) 1
* to taste salt 1.000
* fistful coriander leaves (dhaniya)

Method:

Wash dal thoroughly and in 2.5 cups water cook it until it becomes soft. To this add chopped green chili, tumeric and salt. Cook for five minutes on medium. Remove from heat and beat with an egg beater for two minutes (until the dal becomes like a paste). Add 1/4 cup of water and set aside. In a small skillet heat oil. Add cumin and mustard. When mustard seeds start popping, add finely chopped onion and stir until onion is translucent or light brown. Add curry leaves, coriander leaves. Fry for two minutes. Add lemon juice and remove from heat immediately. Add dal and mix thoroughly. Additional Info: Instead of lemon juice, finely grated raw mango (about 4 tbsp.) may also be used.

Vegetable Pizza Recipe

2009-12-29T21:30:00.000-08:00

Ingridients:

Pizza base ,
Pizza sauce ,
pizza cheeze,
capsicum ,
tamato,
onions,
Corn

Method:

Apply butter on both the side of the pizza base Apply the pizza sauce on the upper side of the pizza base Cover the base with the grated cheese Top the base with the vegetables. Top again with the cheese again (optional) Set the oven to 350 degrees and grill the pizza until the cheese melts. Cut into pieces and server
hot

Pesarapindi Cutlet Recipe

2009-12-29T21:20:00.000-08:00

Ingredients:

250gm of pesarapindi (powder of pesalu + rice 1:1 ratio)
1 cup of onions
1 cup of zeera
3 spoons chillipowder
2 spoons salt

Method:

Mix the pesarapindi powder with all the ingredients and make like a chapathi paste. Take small pieces of flour and put in on a plastic paper. Make like a small thick chapathi and fry it in oil. Fry until the oil bubbles are removed and the cutlet becomes brown. Thats it cutlet is ready.

Apple Butterscotch Cake Recipe

2009-12-08T22:36:00.000-08:00

Ingredients

1/2 tsp baking soda .
1 c all-purpose flour (I use unbleached) .
3/4 c whole wheat flour .
2 large golden delicious apples, coarsely grated (about 2 c, packed, I used 3 medium apples & peeled them first) .
1/2 c unsweetened applesauce .
1 tsp baking powder .
1/2 c canola oil .
3/4 c sugar .
1/2 tsp salt .
3 large eggs, beaten .
1 tsp pumpkin pie spice or cinnamon .
1/4 c ground flaxseed or wheat germ .
1/3 c butterscotch chips

Directions

Whisk together flours, sugar, baking soda, baking powder, flaxseed, pumpkin pie spice, & salt In a large-ish bowl.
Whisk together eggs, applesauce, & oil in another bowl.
Stir in apples until well-mixed.
Pour liquid ingredients over dry ingredients & stir just until moistened.
Stir in butterscotch chips.
Pour batter into a 13x9 pan that has been coated with cooking spray.
Smooth with a rubber spatula.
Bake in a preheated 350 degree oven about 35 mins, or until the top is golden & a toothpick inserted in the middle comes out clean.
(Watch carefully, mine was done at 26 mins).
Cool on a wire rack before cutting.

Christmas Chocolate Carrot Cake

2009-12-08T22:22:00.000-08:00

Ingrediens:

1 box(18.25 oz) devil’s food cake mix
1 cup shredded carrots(abt 2 carrots)
1 cup chopped walnuts
1 can(16 oz) cream cheese frosting
1 can(16 oz) chocolate frosting
walnuts, orange slices, raspberries, for garnish
Procedure:

Heat oven to 350 degrees. Prepare cake mix according to package
directions. Stir in carrots and walnuts. Divide batter evenly among
three 8″ round cake pans coated with flour based cooking spray.

Bake 20min, or until cake tester inserted in center comes out clean. Cool completely. Place 1 cake layer on serving plate; top with 1/2 cup
cream cheese frosting. Repeat layering; top with third cake layer.
Frost sides and top of cake with remaining cream cheese frosting.

In microwave, heat chocolate frosting(lid and foil removed), 30 sec or
until pourable. Slowly pour over top of cake. Garnish cake with
walnuts, orange slices and raspberries, if desired.

Christmas Berry Asparagus Salad

2009-12-08T22:10:00.000-08:00

Ingredients:

1 lb. fresh asparagus, trimmed and cut into 1″ pieces
3 TB extra virgin olive oil, divided
1/4 tsp. salt
1/4 tsp. ground black pepper
8 cups spring mixed salad greens
3 cups fresh strawberries, sliced
1/2 small red onion, thinly sliced
1/2 cup toasted walnuts, chopped
2 TB balsamic vinegar
1/2 tsp. sugar

Method:

In a bowl toss the asparagus with 1 or 2 tablespoons of oil. Spread in a single layer in a greased 10″ x 15″ jelly roll baking pan. Sprinkle with salt and pepper.

Bake at 400º F., for 15 to 20 minutes or until tender.

In a large salad bowl, toss greens, strawberries, onions, walnuts and cooked asparagus.

In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.

White Christmas Cake - Christmas Cake Recipes

2009-12-08T00:33:00.000-08:00

Ingredients

* 1/2 cup water
* 4 ounces white confectioners coating or vanilla chips
* 1 cup butter or margarine, softened
* 2 cups sugar
* 4 eggs, separated
* 1 tablespoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 cup flaked coconut
* 1 cup chopped pecans
* FROSTING:

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 1 teaspoon vanilla extract
* 3 3/4 cups confectioners' sugar
* 1 tablespoon milk

Method

1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar.

Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk.

Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans.

Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.

2. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake

Boiled Fruitcake - Christmas Cake Recipes

2009-12-08T00:30:00.000-08:00

Ingredients

* 2 cups chopped dried mixed fruit
* 1 cup roughly chopped glace cherries
* 1/4 cup candied mixed citrus peel
* 1/2 cup chopped walnuts
* 1 1/2 cups white sugar
* 3/4 cup butter
* 1 cup milk
* 1 teaspoon mixed spice
* 1/2 teaspoon baking soda
* 2 2/3 cups sifted self-rising flour
* 2 eggs

Method:

1. Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
2. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
3. Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
4. Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

Pumpkin Cheesecake - Christmas Cake Recipes

2009-12-08T00:27:00.000-08:00

Ingredients

* 3/4 cup graham cracker crumbs
* 1/2 cup ground pecans
* 2 tablespoons white sugar
* 2 tablespoons brown sugar
* 1/4 cup butter
* 3/4 cup white sugar
* 3/4 cup canned pumpkin
* 3 egg yolks
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground mace
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 3 (8 ounce) packages cream cheese
* 3/8 cup white sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons heavy whipping cream
* 1 tablespoon cornstarch
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Chocolate Cookie Cheesecake - Christmas Cake Recipes

2009-12-08T00:24:00.000-08:00

Ingredients

* 2 cups chocolate sandwich cookie crumbs
* 2 tablespoons butter, melted
* 1/4 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 2 pounds cream cheese, softened
* 1 1/4 cups white sugar
* 1/3 cup heavy whipping cream
* 2 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 4 eggs
* 1 1/2 cups chocolate sandwich cookie crumbs
* 16 ounces sour cream
* 1/4 cup white sugar
* 1 teaspoon vanilla extract
* 1 cup heavy whipping cream
* 1 1/2 cups semisweet chocolate chips
* 1 teaspoon vanilla extract

Method:

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Baked Brunch Omelet - Christmas Recipes

2009-12-08T00:18:00.000-08:00

Ingredients

* 1/2 (1 pound) loaf white bread, cut into cubes
* 1 1/2 pounds Cheddar cheese, shredded
* 1 cup cubed cooked ham
* 8 eggs
* 2 cups milk
* 1 pinch salt
* 1 dash hot pepper sauce, or to taste
* 1/4 cup chopped green onion

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
3. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Pumpkin Ginger Bread - Christmas Recipe

2009-12-08T00:14:00.000-08:00

Ingredients

* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 2 teaspoons ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder

Method

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Peanut Butter Cup Cookies - Christmas Recipe

2009-12-08T00:08:00.000-08:00

Ingredients

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup peanut butter
* 1/2 cup packed brown sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 40 miniature chocolate covered peanut butter cups, unwrapped

Method:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Mutton Curry Recipe

2009-12-03T21:31:00.000-08:00

Ingredients:

750 g - mutton pieces
4 tbsp - ghee
3 to 4 - onions
salt to taste
3 to 4 - tomatoes
2 to 3 cups - water

For the Masala:

1/2 - fresh coconut (grated)
1 - onion, finely chopped
8 to 10 - red chillies
1 tsp - coriander seeds
1 tsp - cumin seeds
1/2 tsp - fenugreek seeds
15 - whole peppers
1 tsp - poppy seeds
2 to 3 - cinnamon sticks
4 - cloves
6 to 8 - garlic

Method

1. Clean and wash the mutton pieces.
2. Fry the grated coconut till dark brown and keep aside.
3. Fry the chopped onions till golden.
4. On a medium flame fry red chillies, coriander seeds, cumin seeds, fenugreek seeds, pepper, poppy seeds, cinnamon, cloves and garlic. Cool.
5. Now grind all these ingredients with the fried coconut and onions to a fine paste.
6. Take ghee in a heavy bottomed vessel, add finely chopped onions and fry till golden on a low flame.
7. Add the mutton pieces and fry for 8-10 minutes on a low flame.
8. Add the masala paste and salt to taste.
9. Saute for 5-10 minutes on a low flame till the mutton pieces are well coated with the masala.
10. Add the finely chopped tomatoes and saute for another 5 minutes.
11. Add 2-3 cups of water and mix well.
12. Cook on a low flame, stirring at regular intervals till the mutton is tender.
13. Serve with plain rice.

Crispy Chicken and Cheese

2009-12-03T21:28:00.000-08:00

Ingredients:
2 (ï¿½ inch cubes) - boneless chicken breasts
200 g (ï¿½ inch cubes) - cheese
1 cup - breadcrumbs
4 to 5 cloves - garlic, chopped
4 to 5 - black peppercorns, crushed
1 tbsp - fresh coriander leaves, chopped
2 tsp - lemon juice
1 - egg, beaten
1 tbsp - tomato ketchup
oil to deep fry
salt to taste

For Sauce:
6 tbsp - mayonnaise
3 tbsp - tomato ketchup

Method

1. Put the chicken cubes in a bowl.
2. Add garlic, salt, crushed peppercorns, coriander leaves, lemon juice, egg and tomato ketchup.
3. Let them marinate for half an hour.
4. Place the breadcrumbs in a plate.
5. Take toothpicks and string two chicken cubes on each with a cheese cube between them.
6. Roll them in the breadcrumbs so that they are well covered all around.
7. Dip them in the remaining marinade and once more roll them in the breadcrumbs to double coat.
8. Press lightly so that the breadcrumbs stick firmly.
9. Heat sufficient oil in a kadai till hot.
10. Slide the chicken and cheese fingers and deep fry till golden and crisp.
11. Drain and place on an absorbent paper.
12. To make the sauce mix mayonnaise and tomato ketchup in a bowl.
13. Arrange the chicken and cheese fingers on a serving plate.
14. Garnish with a sprig of parsley and serve hot with the sauce.

Seafood Fried Rice

2009-12-03T21:25:00.000-08:00

Ingredients:

2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil

Seasoning
2 tbsp thin soy sauce
1/2 tsp Chinese cooking wine(optional)
Some chopped spring onions for garnishing

Method

Heat oil and saute the garlic.
Add prawns and chicken and stir fry until cooked.
Add red chillies, rice, green peas,
Stir fry until well mixed and hot
Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
Add salt and pepper.
Dish on to plate and garnish with spring onions.

Tiger Prawns in Garlic Butter

2009-12-03T21:22:00.000-08:00

Ingredients:
500 g - tiger prawns
a few - sprigs of parsley
4 tbsp - melted butter
2 tsp - garlic paste
1/2 tbsp - mustard paste
1 tbsp - lemon juice
8 to 10 - peppercorns (coarsely ground)
salt to taste

Method

1. Clean, de-vein and wash the prawns well. Drain thoroughly.
2. Wash and dry parsley. Finely chop the parsley and keep aside.
3. Place prawns, butter, garlic paste, parsley, mustard paste, lemon juice and freshly crushed peppercorns in a microwave bowl.
4. Add salt and mix well. Cook, uncovered on microwave HIGH (100%) for 3 minutes. Serve hot.

Rice Balls Recipe

2009-12-02T00:21:00.000-08:00

Ingredients:
1 cup - raw rice flour
5 tbsps - bengal gram dal
small quantity - cumin seeds
a pinch - asafoetida
small quantity - grated/shredded coconut
4 - green chillies
1 tbsp - ghee
salt to taste

Method

1. Raw rice should be washed, dried and grinded to semolina/rava form.
2. Mix flour with 1 tbsps of ghee.
3. Bengal gram dal should be soaked in water for an hour.
4. Mix the saked dal, cumin seeds, asafoetida, chopped green chillies, grated coconut and salt to the flour.
5. Make it as small balls and keep in pressure cooker or microwave oven.
6. If it is pressure cooker keep it for 10-12 minutes.
7. If it is microwave oven keep it for 3 and half minute.
8. Hot and tasty rice balls are ready to be served.
9. It can be served with any of the chutneys.

Haryali pav bhaji Recipe

2009-12-02T00:16:00.000-08:00

Ingredients:
1 bunch - spinach
100g - cauliflower florets
1 - capsicum
10g - cabbage
20g - peas
2 - onions
2 to 3 - potatoes
10g - grated carrot
1 - tomato
1 - bunch coriander leaves
2 to 3 - green chillies
2 to 3 - lemons
20g - butter
Salt to taste
1 tsp - red chilli powder
A pinch of turmeric
1 tbsp - pav bhaji masala of any brand
12 pieces - pav
Oil forcooking

Method

Cut and blanch the spinach leaves and puree it.
Boil cauliflower, potato, capsicum, carrot, cabbage and peas adding some salt and a pinch of turmeric.
Strain off the water and mash all the vegetables.
Heat 2 tbsp. oil and 1 tsp butter in a pan.
Add chopped onions and fry.
When the onions turn brown, add tomato puree.
Add salt, red chilli powder and pav bhaji masala
When the masala starts bubbling, add mashed vegetables and spinach puree
Mix well and pour onto a plate
Garnish with chopped green chilli, onion, coriander leaves; sprinkle with lemon juice
Serve with roasted or plain pav.

Ghee Onion Fried Rice

2009-12-01T23:42:00.000-08:00

Ingredients:
1 cup - basmati rice
1 cup - finely chopped onion
1 tbsp - finely chopped coriander leaves
2 - green chillies
2 - cloves
1 - cinnamon
1 - bay leaf
2 - cardomom
1/2 tsp - aniseed
1 tsp - ginger garlic paste
1 tbsp - fried cashews
salt to taste

Method

1. Heat the ghee in a kadai and add all the masala ingredients.
2. Add the onions and sautÃ© them.
3. Add the ginger garlic paste and the green chillies.
4. Now add the basmati rice and fry for 2 minutes.
5. Add 2 cups of water and pressure cook the rice.
6. Garnish with chopped coriander leaves and fried cashews.

Ladies Finger Raitha

2009-12-01T00:07:00.000-08:00

Ingredients:

150 g - raw mango
100 g - small green chilli
2 tsp - ginger garlic paste
1 tsp - salt
1 tsp - fenugreek powder
1 tsp - cumin powder
1 tsp - coriander powder
2 tbsp - olive oil

Method

1. Wash and dry mango and chilli
2. Chop mango into 1 inch pieces
3. Mix in all dry powders except turmeric.
4. Heat the olive oil and cook the ginger garlic paste and turmeric powder in it.
5. Mix nicely into the pickle and bottle.
6. Keep in the sun or in a warm place for about ten days, stirring regularly.

Mango Chilli Pickle in Ginger Garlic Masala

2009-12-01T00:04:00.000-08:00

Ingredients:
150 g - raw mango
100 g - small green chilli
2 tsp - ginger garlic paste
1 tsp - salt
1 tsp - fenugreek powder
1 tsp - cumin powder
1 tsp - coriander powder
2 tbsp - olive oil

Method

1. Wash and dry mango and chilli
2. Chop mango into 1 inch pieces
3. Mix in all dry powders except turmeric.
4. Heat the olive oil and cook the ginger garlic paste and turmeric powder in it.
5. Mix nicely into the pickle and bottle.
6. Keep in the sun or in a warm place for about ten days, stirring regularly.

Paneer Biryani Recipe

2009-11-30T23:59:00.000-08:00

Ingredients:

For the masala:
1/2 bunch pudina/mint
1 bunch coriander (mint & coriander in 1:2 ratio)
2 tbsp dessicated coconut
1 handful roasted peanuts
1 tbsp coriander seeds
1/2 tsp jeera/cumin
5-6 peppercorns
1/2 tsp haldi/turmeric pwd
1/2 onion
2 red chillies or 2-3 green chillies
6 cloves garlic
1/2 inch ginger
500g paneer cubes
3 small potatoes - peel skin off & cut in half
1/2 cup cubed carrots
1/2 cup green peas
2-3 boiled eggs (optional)
2 tbsp ghee/clarified butter
1 large chopped onion
1 inch cinnamon stick
4-5 cardamoms
1 more chopped onion
rice (about 2 cups for 3-4 ppl) - washed & drained
salt to taste
2-3 bayleaves
a mix of 1 small chopped & fried onion, roasted/fried nuts & raisins, chopped coriander/cilantro and 1/4 cup lime juice

Method

1. Grind ingredients 5-16 with some water to a smooth paste.
2. Deep fry paneer cubes & set aside.
3. Heat oil, fry onions till pink and then add the masala, 2 tbsp at a time, frying well in between.
4. Then add the potatoes & carrots with a little water, cover & cook for 5 minutes on medium heat.
5. Then add the paneer & peas & cook for 2 minutes, covered.
6. In a separate vessel, heat some ghee & fry a chopped onion till pink, then add the cinnamon, cardamom & bay leaves.
7. Add rice, nuts & raisins & fry well.
8. Add water & salt and cook till rice is almost ready - drain off excess water & add the paneer-gravy, tossing lightly.
9. Place halved boiled eggs in between some layers & steam closed for till rice is cooked fully.
10. Garnish with lime-juice, nuts/raisins & coriander.

Khasta Roti Recipe

2009-11-26T21:46:00.000-08:00

Ingredients:

2 cups - whole wheat flour
1/2 cup - semolina ( not semoline flour)
1 cup - fresh yogurt
1 tsp - cumin
1 tsp - Oregano (Ajwain)
1 tsp - Ghee
1 - onion, very finely chopped
Few sprigs of cilantro, chopped
Salt to taste

Method

1. Mix all the ingredients together and then mix to form a dough.
2. Make sure the dough is soft and not too dry/soft. Add flour or more yogurt, in case needed to make a smooth dough.
3. Knead well and then divide the dough into small balls. Now with a rolling pin, roll it out into circles, or any shape as desired.
4. in a non stick pan, add 1/4 tsp ghee /oil and then fry the Roti for 2-3 min.
5. Turn when brown spots appear all over the roti. Serve it with any side dish of your choice. It is crispy - thanks to the semolina and soft thanks to yogurt.

Pasta Roti Recipe

2009-11-26T21:45:00.000-08:00

Ingredients:
250g - boiled pasta
2 tbsp - paasta sauce
2 tbsp - sweet curd
2 tbsp - green chutney
1 onion
2 to 3 green chillies
1 lemon
A bunch of coriander leaves
50 g - nylon sev
Salt as per taste
1 tsp - red chili powder

Method

For the green chutney:
Take two green chillies, salt, coriander leaves and 1 tabespoon of lemon juice. Blend it in the mixer.

For the chaat:

1. Take a bowl put in the boiled paasta, then add paasta sauce.
2. Add curd, green chutney and then the mixture of cut green chillies, onion and coriander leaves.
3. Spread the nylon sev.
4. Sprinkle salt and red chilli powder.
5. The chaat is ready to eat.

Peanut Crispies Recipe

2009-11-26T21:32:00.000-08:00

Ingredients:
1 cup - wheat flour
2 tbsp - roasted peanuts ground
2 tbsp - oil
oil for frying
salt & pepper to taste

Method

1. Combine the ingredients and knead well.
2. Roll into a chappatti and cut into strips and twist.
3. Dry fry till crisp.