For the foodies from the foodie

Puttu

2011-06-18T14:28:00.007+05:30

In my recent visit to Kerala, I had amazing variety of food. I think it was only food journey which I did. Everyday something new was there for each menu. Large variety of food for satisfying your appetite.
Puttu the tradition Kerala breakfast which is eaten with kadala(chana) curry or duck
curry or beef curry. I was amaze to see that there is choice of meats also available for breakfast. But I tried it with kadala curry only, didn't want to take risk in early morning. I liked the preparation alot. Puttu is steamed rice cake prepared prepared with rice flour and freshly desecated coconut. It taste amazing. Its prepared in special puttu maker. Its long cylindrical vessel attached to container which has water for steaming. There are many vareities available in market of this puttu maker. I had purchase the cooker attachment, You'll get to know how it looks in snaps. Lets see how we can prepare it.

Ingredients:

Rice

Salt to taste
Fresh Coconut

Method

Soak rice for six hour.
Remove water and dry it fully in sunlight.
Make coarse powder of rice of soaked n dried rice.
Roast the powder for some time nicely.

Make water Luke warm and add salt in it.
Sprinkle water over the power, add only little water which can hold the powder together and disintegrate easily.
Make layering of rice powder and freshly grated coconut, press it well and keep for steaming. it take 3-4 mins to get ready.

Serve hot with kadala(chana) curry or duck curry or beef curry.

I'll loved this dish, we can prepare it in different varieties and shape. Try in on idli maker, or we can try it on big tray with three to four layering and cut into pieces and serve in any shape.

Ridge-gourd (Turai) Pan Cakes

2011-04-24T07:22:00.004+05:30

It has been more than three months, n i didn't post any thing. three months before I had been to Kerala, got inspired with some food so wrote about it, I always wanted to write something new kind of recipe which is different n new for me n want to share with all.

Today is the 22nd Day of April 2011, I'm in Bangalore rain had already spoiled all the plans.....

Plans for going out for drive, have breakfast n on the way n explore new things, but rain has different plans for us..... We had breakfast at home & sat watching TV.....

For breakfast my sister had prepared something different, her own creation savory pan cakes from the vegetable which I don't like, Ridge-gourd (Turai), Ands it was very very tasty. I think most of the people also dint like it, but its good for health my mom n sis always tells me.... Try and use it in this way I bet u'll love it.... When my sister was preparing pan cakes I asked her, brother in law liked it & she said yes. That was assurance was sufficient for me to have this breakfast...............

Ingredients:

Ridge-gourd

Water chestnut flour (singhade ka atta)

Green chillies

Curry Leaves

Onion

Ajwain (carom seeds)

Salt

Oil for shallow fry

Method:

Peel the gourd, make puree of it by adding few green chillies n few curry leaves.
Finely chop onions n add into puree with ajwain and salt.
Add water chestnut flour to puree and mix well.
While adding flour make sure that batter shouldn't get much thick, it should be like pap cake batter only.
Pour oil in pan for shallow frying pan cakes.
Pour mix in pan of regular cake size, cook it till get golden brown color, make it crispy from both the side.
Serve hot with any Indian pickle or yoghurt, it taste very good.

KERALA STYLE TAPIOCA

2011-01-18T06:20:00.002+05:30

For me 2011 started with the three days trip to Wayanad, Kerala. Wayanad is the one of the district of Kerala... This trip was memorable one as we got to know lots of stuff, we saw the Cardamom plantation, coffee plantation, tasted fresh green peppers, and we drew uphill till 3800 meter above sea level and main important we had amazing food in those three days.....

In this trip i got to know few trick of cooking n few new dishes too.....

I'll share the most easy n quick make recipe first.....

We all must have heard about tapioca, in south will get tapioca chips too...

I feel we can use it as substitute of potato also in Samosa & parathas, this experiment i haven't done till now but we can try it with little more spices than the regular recipe.....

This dish is accompanied with small green chili chutney n it tastes awesome...

Let’s start the preparation...

Ingredients

Tapioca
Kari patta
Mustard seeds
Onion
Whole Red Chillies
Salt to taste
Oil for tadaka
Small spicy green chillies
Fresh coconut
Coconut Oil (few drops)

Method

Wash, peel n cut tapioca in small pieces. For root vegetable always add vegetable in cold water n then boil it. Add salt to taste. Cook well till fully done.
Remove the excess water n keep aside.
Grind chilies with fresh coconut n coconut oil and add salt to taste. Chutney is ready
Finely chop small onion.
Heat 1 tbsp oil in pan, add mustard seed, when start crackling add whole red chillies broken into small pices, kari patta & chopped onions.
Saute well, add little salt to taste n after that boiled tapioca, mix well n mash with the back of spoon.
Cook for 5 mins with mixing continuously to avoid burning of tapioca at bottom.
serve it with green chili chutney.

RAWA FISH FRY

2010-10-16T11:30:00.005+05:30

I has been long time that i wrote any thing,,,, but this time i'll write which i tried in last week. Me n my friend Kalyan both love fish very much n that day we desperately wanted to have fish fry...

I was always telling him that in Kokan region u'll find very good rawa fish fry.... So we thought lets try it today......

You can try it with any fish... but single bone fish is always better.... it can be done in both the ways, tawa fry as well as deep fry also, both taste great...........

Indregient

Fish

Turmeric powder

Salt

lemon juice

Ginger & Garlic paste

Ajwain (optional)

Green chillies paste or Red chilly powder

Rawa (semolina)

Oil for frying

Method:

Marinate the cleaned n wash fist with all the spices, pastes, lemon juice n salt.
Keep the marinated fish aside for 20-30 mins.
Heat oil for deep frying.
Take rawa in plate, put fish slice n coat gently with rawa from all side.
Remove excess rawa from slice by gentle shake to slice.
Fry in hot oil till get golden brown color.
Texture of the fish will be crispy from out due to rawa n most n soft from inside.
Serve hot with sliced onions n lemon wedges.

POACHED CHICKEN BREAST WITH GARLIC TOMATO SAUCE

2010-05-08T08:15:00.011+05:30

This is one of my creation.

I tried this dish in January 2010. One of my friend wanted to taste something prepared by me but he wanted me to use very less oil. So I tried out this preparation. Herb rice & sauteed vegetable go on the side.

Ingredient: (2 serving)

Chicken Breast 2 nos
Coriander leaves & stems
Mint leaves & stems
Garlic cloves 8-10 nos
Green Chillies 2 nos
Peppercorns 8-10 nos
Lemon 1 no
Tomatoes 6 medium size
Onion 2 medium size
Olive oil 3 tea spoons
Potato 1 large
Carrots 2 medium size
French beans 10 nos
Bell peppers each color 1
Rice
Salt to taste.

Method:

Here in this prep will make all the thing at a time, n will make plan of work according to that.

First of all cook rice, side by side clean wash chicken breast & remove excess fat if any, give small insertions all over.

Marinate the chicken with chopped green chillies, chopped coriander, mint leaves, lemon juice, Salt & keep aside for 20 Min's.

Cut potatoes & carrots into batons(1cm x 1cm x length 4cm), string beans & cut into 4 cm lenght, bell pepper also into 4 cm lenght.

Boil all into salt water & keep aside.

Peel & deseed blanch tomatoes & finely chop.

Heat 1 tea spoon oil in pan, add chopped garlic, onions & half slit green chili saute well, chopped tomatoes cook till done , season with salt & little crushed peppercorns if required.

Poach the chicken in pan, place marinated chicken breast add water till it covers the chicken, add stems of coriander & mint, salt, cover the pan for 10-12 Min's till it gets cook.

For rice: Take few drops of oil, add chopped mint & coriander leaves, saute & add cooked rice, seasoning to taste.

For vegetable: Take 1 tea spoon of oil, through some chopped garlic & onions Saute well then add bell peppers, cook well but keep crunchy, add boiled vegetable & mix well, add seasonings.

Lets plate the food: slice the chicken breast place in one corner of the plate, place rice on one side with the help of small bowl in upside down position, & on one corner all the vegetable.

Pour the hot sauce the chicken slices, & garnish with mint leaf.

Here our full meal is ready.

RAJMA CHAWAL

2010-01-16T07:56:00.003+05:30

Very common preparation, we heard this name frequently.
Rjama chawal, yesterday it was my dinner.
Yesterday when i was having chat with my friend, she asked me what you had in dinner, when i told her Rajma chawal she asked me how to prepare it.
So i thought lets write about it.
It is one of the very very easy dish which any one can prepare. What we have to do is to prepare rice n keep aside, prepare rajama n mix it with the rice n rajma rice is ready to eat. This preparation doesn't require onion, tomato, ginger & garlic. I like it this way only, but we can prepare it with all these ingredients also.....
This preparation is ideal for person who doesn't eat root....

Ingredients:

Rajma (Kidney beans) soaked for 6-7 hrs
Oil for tempering
Hing(Asafoetida)
Mustard seeds
Cumin seeds
Turmeric
Red chili powder
Coriander powder
Salt to taste
Coriander leaves chopped

Method

Cook the saoked kidney beans in pressure cooker, till well done.
Coarsely mash the cooked kidney beans.
Heat oil in pan for tempering.
Add mustard seed, when start krackling add cumin seeds & other spices.
Add cooked kideny beans & cook for 5 mins.
Add coriander leaves, rajma is ready.
Mix rajma with cooked rice n serve....

Gobi Singada

2009-12-09T15:08:00.004+05:30

Sound so different & interesting na.
At first go, its sound like we are talking about any Indian gravy with Gobi (cauliflower) & Singada(Water chestnut), & here the twist comes. This is the Bengali snack made from Gobi & here Singada means Samosa. In Bengali, its Gobi Singada & in Panjabi we can say its Gobi da Samosa.

I got to know about this snack on discovery channel & its amazing, where Chef Rhode is travelling all over the India for exploring Indian cusine.
The stuffing preperation of this snack is different from the regular Samosa stuffing, lets see how to prepare it,,,,,,,

Ingredients:

for Stuffing:
Gobi
Aloo
Ginger
Rasins
Salt
Fennel seeds (sauf)
oil

for dough:
Refined flour(maida)
Salt
Oil
Ajwain
Water

Oil for frying

Method:

Make a hard dough with flour, salt, ajwain, little oil & water, keep aside.
Cut gobi into small florets.
Peel & cut aloo into small cubes.
Crush ginger, soak rasins in water & make fennel seed powder.
Heat 2 tbsp oil in pan, add gobi & aloo, saute well.
Add crushed ginger, salt & soaked rasins & cook well till gobi & aloo done.
Finish with fennel powder, keep aside for cooling.
Roll the dough in regular fashion as done for the samosa & stuff with the mixture.
Avoid to stuff hot mixture as it will break open the samosa while frying.
Fry the samosa in hot oil till golden brown.
Enjoy the hot singad with spicy mint & sweet tamrind chutney.

Love for food...............

2009-10-03T09:03:00.005+05:30

The first thing which comes into my mind as soon as i wake up is what's new I'm going to have today.....

Its not that I just think about eating but its my want to try out new things & learn something new about cooking each & every time I get chance....

Food, different types of ingredients, varieties of vegetable & fruits, different types of meats, their photaography & many more such things are so exciting that i can't leave it.... For such interesting stuff i never think twice, I'll buy books about such stuff, ll purchase such ingredients & try out new things,,,,,

My first love is cooking, when i was a kid of around 12, from then only I used to watch the cookery shows, I tried to immitate the same dishes,,,, my family members always encouraged me to opt for culinary arts as a proffession, which i did.... but we cant predict life, it will throw us any where, about which we never ever thought in our dreams too....

Never mind, now me trying to adjust with the new job, but every day i get up with the thought that I can't leave my interest like this, so trying to make sure that I should not forget my skills & loose interest for the food...

Recently, or more accurately, yesterday only my best friend started her new venture, "Al dente", the pasta delivery business. It is so amazing if u see its pamflet you will understand how appetising it is????

Her venture is again taking out my urge which I hide somewhere below all the responsibilities...
Its great to see that your friends having the same dreams as you are & they are trying to fullfill it. Making a dream come true is a very tough task... I feel proud about my friends that they are doing so... Will also do so soon....

My love for food never ever allows me to rest, it will always encourage me to do something new & make my dreams come true.....

I wish that, my dream will come to reality soon.......

Hope that, that soon will come really soon...........................

CURD RICE

2009-05-04T07:12:00.002+05:30

The most important dish of South Indian MOM. And its not only limited to MOM, here in everyones life its very important,,,,, After every meal they have curd rice, without it their meal wouln't get completed......
South Indian people have it auspiciously........

Five year's back when i joing IHM Bangalore, first time I saw & heard about it. I was very reluctanat about it. Me n my room partner always bet on this if anyone of us will eat one small bowl of it, other person will give Rs. 500/- to him, but we never tried it.........
Time thaught us how to eat it, my friend had some health problem & Doc suggested to only have "Curd Rice",,,,,,,, the biggest shock for us...........

From that time we started eating "Curd Rice", now its my one of the favourite dish but i like the little sour & with nice tadka, typical South Indian one, which have jeera(cumin seeds), rai(mustard seeds), kadi patta, chana dal(split bengal gram), urad dal(split black gram), hari mirchi(green chili) & its my addition shegdana(pea nuts), may people add grappes both green & black & pomogranete...........

Yesterday I took it on tiffin for lunch, few of my friends tasted it & like it alot, they ask me to bring it again & in more quantity so i thought lets put this recipe on blog

Ingredients

Curd/yogurt
Cooked rice
Oil
Cumin seeds
Mustard seeds
Split bengal gram
Split black gram
Pea nuts
Kadi patta
Green chilies
Salt
Coriander leaves
Grapes (optional)
Pomogranate (optional)

Methods

Whisk the yogurt, till smooth.
Add rice salt & littel cold water.
Dry roast the grams & peanuts.
Heat little oil , add mustard when cracker add cumin, green chillis & kadipatta
Mix tadaka & dry roasted gram & peanut wit rice.
Mix finely chop corriander leaves.
Add optional grapes & pomogranate
Now its ready to eat
Taste awesome if eaten cold with pickel.....

MY CAKES

2009-02-26T06:03:00.006+05:30

These are snaps of my few cakes (gaetaux) which i used to prepare for commercial purpose.

I think cakes are one of the easiest things to prepare, but it is easiest when you have interest in it.

It took me almost 5-6 months to bring finishing in my work.

I almost prepared 68 cakes in the duration of 6 months of my work.

I'm in love with bakery prep., i love to make cookies & bread too, but cakes was the favourite one.

Out of all cakes i took very few snaps, lots of coustmer having it whome i sold the it.

My favourite flavour is butterscoth, most of the cakes was in butterscotch, other than that i sold, pineapple gaetaux, black forrest, Dark chocolate fantasy, ganache cake, strawbery chees cake, starwbery gaetaux, white forrest & many more,,,,,,,,,

Here few snaps of my cakes are available

My last order Butterscotch

Simply vanilla

Butterschotch

Strawberry Cheese Cake

Vanilla & chocolate
Mickey Mouse

Now I'm not making cakes, I'm doing banking.
Feild totally changed, but i still love cooking & making cakes, its in my blood so it will never go.....

MY SWEETHEART

2009-02-17T17:44:00.003+05:30

One of the best combination in soft drinks.
Very easy to prepare, if u wann impress your betterhalf by making something its the one of the best thing you can prepare.
Hope your love will get impressed by you this effort.
For all husabands its very easy & less time consuming prep.

Ingredients:

Apple juice (fresh or canned)
Soda
Strawberry

Method:

slice the strawberreis lenghtwise
pour apple juice in a tall glass
slit strawbery from the bottom so it can get adjust on the glass rim.
keep the glass on the plate with sliced strawberries.
pour the soda n serve to your love.
don't forget to put sliced strawberries in the drink in front of he person, with your lovely love coat..................................

Keda nu shaak {Gujrati Jain, dry prep)

2008-11-13T07:12:00.005+05:30

Keda nu shaak (kele ki sabji),

I got this recepi from my friend Pooja, she Gujarati Jain.
Making Jain food is easy n its healthy.
Most important thing it doesn't have the crying process i.e. chopping of onions.
Jains doesn't eat any root vegetables & its very logical.
For potato they use plantain (raw banana).
Its my experience, that u can replace potato by raw banana (plantain), its gives you excellent output.
lets try this recipe...........

Ingredients:

Raw banana 2 nos
Tomato 2 nos
Oil 2 tbsp
Hing a pinch
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Salt to taste
Corriander leaves

Methods:

Pressure cook the whole raw banana.
Peel and chop the banana and keep aside.
Heat oil, add hing, mustard seeds, allow to crackel then add cumin seeds, turmeric powder, red chilli powder, coriander powder.
Add chopped tomatoes & cook well till its start leaving the oil
Now add the chopped banana, garam masala, chat masala & salt
Toss well, & its ready to serve.
If u wish add chopped coriender leaves

Carrot Koshimbir

2008-10-14T06:21:00.002+05:30

Few day back Mai(mom) prepared it for lunch, i loved it....
Mai learned it from her colleague & tried it out at home, one of the basic n easiest recipe which anyone can prepare.......
It blend well with any food veg or non-veg.
It can be used as the sandwich filling with spicy mint chutney & it taste great......
so here is the two in one recipe carrot koshimbir which generally used as an accompaniment for meal & can be used as sandwich filling

Ingredients (4 serving)

Carrots 1 no medium size
green chili 1 no
roasted peanuts 20 gm
chopped coriander 2 tbsp
salt to taste
lemon juice 2 tsp
curry leaves few
oil 1tsp
mustard seeds 1/2 tsp

Method

peel and grate the carrot.
add finely chop chili n coriander to it.
crush the roasted peanut & add.
prepare tempering, heat oil add mustard seeds when crackle add the crushed curry leaves n pour on the grated carrot.
add salt & lemon juice n mix well.
ready to serve

Apple Pie (Baking Free)

2008-09-01T16:14:00.004+05:30

Wow, it taste awesome, one of the best dessert i have ever had. Having hot apple pie with vanilla ice-cream is amazing. I will suggest you to try it once & you will want to have it every time.
Many people want to prepare it but they think its difficult to make, here I'm giving you the easiest recipe for apple pie, which doesn't required baking. So any one can prepare it at there place.
Apple pie taste really good when its served hot. Always try to serve it hot. & here is the recipe for Apple Pie.

Ingredients:

Apple 250 gm
Sugar 100 gm
Cinnamon powder a pinch
Digestive biscuits 14 nos
Unsalted butter 50 gm

Method:

Peel & roughly chop apple.
Mix sugar, apple & cinnamon powder in cooking pan.
Cook the mixture till well done.
Crush the biscuits and mix butter to it & make dough.
Roll the dough, it should be 1 cm thick.
Grease the mould & line the rolled dough.
Now pour the cold apple mixture in it.
make the strips of the dough & cover the mould first horizontally n then vertically.
Keep in fridge for 1-2 hours.
cut into pieces & serve warm.

Rawa Idli

2008-08-01T09:37:00.001+05:30

Idlis are from south india. Every dish has its history. Rawa Idli was invented at the time of emergency, at that time people wanted alternative for rice idlis. MTR the oldest food joint of Bangalore, Karnataka, still working is the origin of Rawa Idli. MTR is now one of the best food chain available in Bangalore for its traditional food & now they prepare ready to eat, spices, condiments, ready mix & many more things. MTR represent "Mavalli Tiffin Room". MTR's first joint is still working near Lalbagh Garden. If you want to have have anything in this joint you should have patience, it happens very rarely that you get table vacant.

Ingredients:
Semolina (roasted & cooled) 2 cups
Split blak gram (urad dal) 1 cup
Fenugreek seeds a few
salt to taste

Method:
*Soak the gram & fenugreek seeds for 3-4 hours.
*Grind till li8ght & frothy.
*Mix with roasted & cooled semolina.
*Add salt & leave for overnight.
*Steam in steamer & served with chutney.

Green Chilli Pickel (Jhatpat Hari mirch ka achar)

2008-07-18T06:22:00.002+05:30

I love pickle, I'm crazy about it........... When I was a kid, I used to see my mom making pickle, mostly mango, but the the procedure was very long. Here is the very easy pickle recipe which we can have as soon as we finish the preparation. I learnt this achar from my sweetest Priti Mausi. When i was studying in Bangalore i always asked here to pack different types of achar for me. I learnt lots of recipes from housewife's only. I salute all mom's, wife's & sister's because they are the real inventor of new food preparations within the basic cuisine with limited access to material variety.

Ingredients:

Green chillies 250 gm

lemon 5 nos

Cumin(jeera) powder 50gm

Coriander(dhaniya) powder 50 gm

Fennel seed(sauf) powder 50 gm

Asafoetida(hing) 1/8 tsp

Rai ki dal 25 gm

Salt to taste

Edible refined Oil 50ml

Method:

Wash and remove all moisture from chillies.
Cut lengthwise into 2 or 4 according to size of chili.
Heat the oil, add hing and all other powder and saute.
Now add green chillies and saute well till all the moisture removed from it.
Remove from heat and add rai dal , mix well.
When the mixture gets cool add lemon juice.
Keep the mixture in glass bottle.
Heat oil and cool it, add to the pickle mixture till its cover the full mixture.
Pickle is ready to eat.

Party menu (without onion, garlic & tomato)

2008-07-11T07:36:00.013+05:30

These recipe I learnt from Mayunk Bhai's Mom Mrs. Jain. She Used to take cooking classes. She is wonderful cook. As we know all housewives have there wonderful secret recipes, so here is few of them. Today I'm writing a full menu for small Get Together (GT). This full menu I learnt from auntie only. Just I'm including one starter & vegetable raita.

The menu is :

Paneer Pakoda

---------------
Chhole
Bhatura
Palak Pulao
Vegetable Raita
----------------
Choco Vanilla Sundae
----------------

Paneer Pakoda

Ingredients: (serves 4)

Paneer thin slices 12 n0s

Bengal gram flour (besan) 60 gm

Salt to taste

Chili powder to taste

Oil to fry

Method:

Prepare a smooth batter with gram flour, salt, chili powder & water (pouring consistency).
Dip paneer and fry in hot oil.
Serve piping hot with mint chutney or tomato ketchup.

Chhole

Ingredients:
Chhole 250 gms
Oil 15 ml
Chili powder 1 tsp
Jeera powder 1/2 tsp
Coriander(Dhaniya) powder 1/2 tsp
Salt to taste
Jaggery crushed 1 tsp
Tamrind pulp 2 tsp

Method:

Soak chhole overnight. Pressure cook till full done.
Heat oil, add jeera pwd, dhaniya pwd, chilli pwd, cooked chhole & cook for 2 mins.
Add jaggery, tamarind pulp & salt, mix well.
Add little water if required.Add freshly chopped coriander & serve hot.

Bhatura

Ingredients:
Rfined flour 400 gm
Yogurt (curd) 115 gm
Soda bicarbonate 1 tsp
Salt to taste
Oil to deep fry

Method:

Make dough with curd, salt, soda, flour & little water (fairly wet).

Keep aside for opne hour.

Knead well. Roll our puries of 6" diameter.

Fry them in hot fat like puries & serve hot with chhole.

Palak Pulao

Ingredients:

Pulao rice 500 gm
Jeera 1 tsp
Bay leaf 2 nos
Palak (spinach) 250 gm
Salt to taste
Oil 20 ml

Method:

Wash rice and soak.
Wash n chop spinach.
Heat oil, add jeera, bay Leaf & chopped spinach.
Cook spinach till well done.
Add rice, water & salt. cook till done.

Vegetable Raita

Ingredient:

Cauliflowe 100 gm

Carrot 100 gm

French beans 50 gm

Green peas 20 gm

Potato 50 gm

Pomogranade 50 gm

Curd (yogurt) 250 gm

Salt to taste

Sugar to taste

Black pepper powder to taste

Method:

Boil all vegetables separately, refresh all except potato.
Whisk curd with sugar, salt & pepper powder.
Mix vegetable, pomogranade & curd together. Now its ready to serve.

Choco Vanilla Sundea

Ingredients:

Vanilla ice cream

Chocolate sauce

Dry fruits Chopped

Tuti fruity

Method:

Pour chocolate sauce from the rim of glass and make design.
Add one scoope of ice cream & and dry fruits and tuti fruity.
Repeat it again & pour chocolate sauce over it.
Garnish with lots of nuts & cherry.

Aloo Channa Chat

2008-07-09T08:15:00.002+05:30

This prep varies from place to place. Its totaly upon us how we will prepare it according to our taste. In our college this was the always first choice for starter, because its very easy. Here I'll tell you the easiest version without any chutney.

Ingredients

Potato boiled (aloo) 250 gm

Cheak pea boiled (kabuli channa) 100gm

Fresh Pomogranade 50 gm

Onion Large finely chopped 2 nos

Tomatoes Large finely chopped 2 nos

Green chillies finely chopped 8 nos

Salt to taste

Lemon large 5 nos

Method:

Boil the potatoes and soaked cheak pea saperately.
Add onion, tomatoes, green, cheak pea, potato, corriander & salt.
Add pomogranade, lemon juice & mix well.
serve chill.

Lahsuni Palak (spinach with garlic)

2008-07-06T19:53:00.003+05:30

I love garlic. This is the easiest prep with only 5 ingredient including salt.

Ingredients:

Palak (spinach) 250 gm
Garlic 10 cloves
Green chillies 2 nos
Butter 20 gm
Salt to taste

Method:

Blanch spinach and make fine puree.
Chop garlic very fine.
Slit chillies length wise.
Heat the pan, add butter and saute garlic till cook.
Add green chillies and spinach puree and cook well.
Add salt according to taste.
Finish with 1 spoon of fresh cream(optional).

Fried chicken kababs

2008-06-30T21:01:00.002+05:30

Its a very good starter and accompaniment for drinks. First time i had this dish in Bangalore. You will find it in every non-veg joint in Bangalore. its one of the easiest dish which any one can prepare.

Ingredients ( serves 4)
Boneless chicken 200 gm
Cornflour/cornstarch 50 gm
Vinegar 10 ml
Kashmeri red chili powder 25 gm
Salt to taste
Kasuri methi (optional)
Oil for deep fry

Method

Cut chicken into small pieces.
Add all ingredient & mix well.
Mixture should coat chicken properly, add little more vinegar if mixture if very thick.
Keep aside for 15 minutes.
Deep fry in hot oil till golden in color.

Note : Vinegar can be replace with lemon juice.

Chicken with bones can also be used.

Serve with onion & lemon wedges.

Goan Fish Curry

2008-05-31T10:11:00.000+05:30

Ingredients:

Fish 600gm
Onions 50 gm
Red chilies 10 gm
Turmeric powder 2 gm
Cumin seeds 2 gm
Coriander seeds 10 gm
Fresh coconut 115 gm
Tomatoes 55 gm
Green chilies 5 gm
Curry leaves 2 no
Tamarind 10 gm
Oil 30 ml
Salt to taste

Method:

• Roast and grind red chilies, turmeric powder, cumin seeds and coriander seeds.
• Chop onions and slit green chilies.
• Grind coconut to fine paste and combine with spices.
• Clean and cut fish into slices, wash well and apply turmeric powder.
• Soak tamarind in little warm water and extract pulp.
• Heat oil and fry onions, add ground spices and coconut paste mix and green chilies.
• Fry well till good roasted flavor comes out and add chopped tomatoes and sufficient water, cook well.
• When the gravy boils add the fish to it.
• Add tamarind extract, curry leaves and simmer till fish is cooked. Serve hot.

Potato Cauliflower Bhujia

2008-05-31T10:02:00.001+05:30

Ingredients:

Cauliflower 200 gm
Onions 50 gm
Potatoes 100 gm
Mustard seed 3 gm
Turmeric powder 2 gm
Red chili powder 2 gm
Salt to taste
Oil 20 ml

Method:

· Finely chop onion, cut cauliflower and make potatoes dices.
· Heat oil, add mustard seeds and turmeric.
· When seeds crackle add onions, cauliflower and potatoes, cook well.
· Add salt and chili powder and mix well.
· Sprinkle chopped coriander and serve.

Beans Foogath

2008-05-31T09:54:00.003+05:30

Ingredients:

French beans 450 gm
Onions 50 gm
Green chilies 5 no
Mustard seeds 2 tsp
Oil 30 ml
Fresh coconut 50 gm
Salt to taste
Curry leaves 10-15 no

Method:

• Slice, wash and string beans.
• Chop onion and green chilies.
• Heat oil, add mustard seeds, when crackle add chopped onion, green chilies
and curry leaves and saute.
• Add sliced beans, salt and enough water to cook.
• Cook till beans are done and all water has evaporated.
• Add grated coconut and cook for a minute, stir well & serve hot.

Vegetable Jhalfrazie

2008-05-10T17:22:00.002+05:30

Ingredient
3 teacups mixed boiled vegetables (french beans, green peas, potatoes and carrots)
2 onions
3 spring onions
2 tomatoes
4 green chillies
12 mm (½") piece ginger
1 tablespoon coriander
½ teacup tomato ketchup
1 teaspoon chili powder
1 teaspoon sugar (approx.)
3 tablespoons ghee
1 teaspoon aamchur powder
Salt to taste

Procedure
· Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and coriander separately.
· Heat the ghee in a vessel and fry the onions till golden.
· Now add the tomatoes, chillies, ginger and coriander and fry for at least 2 minutes.
· Add the tomato ketchup, boiled vegetables, spring onions, chili powder, sugar, salt, aamchur powder and a little water and cook for
5 to 10 minutes.

Oatmeal Raisin Cookie

2008-04-18T15:49:00.003+05:30

Ingredients

¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup raisins
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal

Method

Grease cookie sheet, sift together dry ingredients.
Beat together butter and sugars until light and fluffy.
Beat in eggs and vanilla until well blended.
Stir in flour mixture until well moistened.
Stir in oatmeal, raisins, nuts and rind.
Drop by tsp fuls 2” apart.
Bake at 350 F for 8 min.

Onion yogurt dip

2008-04-18T15:30:00.003+05:30

Ingredients

1 finely chopped onion
1 cup thick yogurt
Salt to taste
1/4 tsp cumin powder
1/4 tsp white pepper powder
1 tsp finely chopped coriander

Method

Whisk yogurt well.
Add rest of ingredients n mix well.
Serve with plain potato chips.

Pista Burfi

2008-04-18T15:25:00.001+05:30

Ingredients

1 cup pista
2 cups sugar
1 1/4 to 1 1/2 cup ghee
milk just enough to grind the pista
pista essence two to three drops

Method

Soak pista for 4 hours in cold water.
Peel the skin and grind pista into a paste adding milk instead of water.
The paste must be like tomato sauce.
In a thick bottom vessel pour the paste and sugar and keep it on the stove.
Keep stirring constantly so that it does not stick to the vessel.
Once the sugar is dissolved start adding ghee little by little.
The cake will start thickening.
Add as much as ghee is needed.
Once the cake leaves the bottom of the vessel add the essence and stir once.
Pour it in a greased tray and let it cool for some time.
Then cut it in desired shapes.

Kaju Badam Burfi

2008-04-18T15:23:00.001+05:30

Ingredients

cashew nuts -100 gms
badam - 50 gms
coconut grated - 1 cup
ghee - 200 gms
sugar - 200 gms

Method

Soak the cashew nut and badam in water.
Remove the skin of badam.
Grind coconut and the soaked badam, cashew to a smooth paste.
Make sugar syrup by adding little water.
Let it reaches one string consistency, add the ground paste to the sugar syrup, add
ghee.
When the mixture leaves the sides of the pan, pour over a greased plate.
Cut in to slices.

Seared Chicken Breasts

2008-04-10T08:13:00.002+05:30

Ingredient: (serves 4)

4 boneless, skinless chicken breast halves
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon crushed pepper corn
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1/3 cup mango chutney with jalapenos
cilantro sprigs
red chili peppers

Method:

In small dish, mix together coriander, ginger, cumin and pepper. Rub mixture over each chicken breast half.
In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm.
To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish with cilantro sprigs and red chili peppers.

Tomato Bruschetta

2008-04-10T07:57:00.003+05:30

Ingredients:

1 loaf french bread, cut crosswise diagonally into 1-inch slices
1 clove garlic, minced
2 tbsp. olive oil
2 lg. tomatoes, peeled, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped fresh basil

Method:

Toast the bread under the broiler until lightly browned.
Combine the garlic and olive oil and brush over one side of the bread.
Mix rest of garlic, olive oil, tomatoes, basil, salt and pepper.
Sprinkle over the bread.
Sprinkle with basil and serve.

Fresh Fruit Cake

2008-04-10T07:41:00.001+05:30

Preparation Time: 20mins Serves: 12-14

Double Cream (2packs)
Sponge Cake (8inches Round)
Sugar Syrup (1cup)
Sugar (5tbsp).
Fresh Fruits: Mango (1no.), Kiwi (1no.), Apple (1no.), Grapes (A Small Bunch).

Method:-
Whip double cream with sugar using an electric beater until soft but firm peaks form.
Slice the sponge cake into 3 horizontal layers.
Chop half of the fruits for filling and retain the other half for garnishing.
Sprinkle the sugar syrup on the bottom layer of cake .spread double cream and add half of the chopped fruit over the cake.
Repeat the same with the other layer .cover the cake with double cream
Use the remaining double cream and the fresh fruits to decorate the cake.

Stuffed n baked chicken breast

2008-04-06T09:23:00.006+05:30

Ingredients:

2 nos chicken breast boneless
2 tbsp olive oil
Salt to taste
8 nos Crushed peppercorn
Chopped rosemary
5 ml white wine
White butter
Freshly chopped herbs
Chopped Onion
Chopped celery
Chopped carrot
Chopped leek

Method:

Slit the breast from the top and make proper pouch in the breast.
Make a marination with crushed peppercorns, chopped rosemary, salt & white wine & marinate chicken.
Cream the butter and add freshly chopped herbs.
Stuffed the butter into breast and seal the breast. keep it in fridge for some time.
Keep the breast on all chopped vegetable in oven tray.
Bake it for 10 Min's at 160 degree Celsius.
Take out the breast from tray, cut into slices and serve on plate.
Take the vegebale from tray, saute it with little flour and butter, add little water, make sauce.
Season with salt and pepper.
Serve the sauce with chicken and garnished with chopped parsley.

Toss salad

2008-04-01T08:51:00.003+05:30

Ingredients:

1/2 cup diced cottage cheese
1/2 cup diced Capsicum
1/2 cup diced Red bell pepper
1/2 cup diced Yellow bell pepper
1/2 cup diced Carrot
1/2 cup diced Cucumber
4-5 Lettuce leafs
1/2 cup diced Tomatoes
4 tbsp olive oil
1 tbsp vinegar
1/4 tsp mustrad powder
1 tsp chili flakes
Salt to taste

Method:

Add 1 tbsp of oil into pan and saute capsicum, bell pepper and carrot for a min. Let it cool.
Add cottage cheese, cucumber, tomatoes and lettuce into bowl with sauted vegetables.
Whisk rest of ingredients together. Toss the salad with dreesing.

Boondi ki sabji

2008-04-01T08:24:00.002+05:30

Ingredients:

100 g Boondi
2 medium sized finely chopped Onion
2 medium sized finely chopped Tomatoes
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Turmeric
1 tbsp Red chili powder
Salt to taste
1 tbsp finely chopped Coriander

Method:

Soak boondi for 4-6 min or till soften.
Heat the oil, add cumin seeds for crackling.
Saute onion till translucent, add tomatoes and spices, cook well, till oil come out from gravy.
Add soaked boondi mix well.
Add salt and chopped coriander.
Ready to serve

Atte ka seera

2008-03-31T01:07:00.001+05:30

Ingredients

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method

Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Sauted mushroom

2008-03-31T00:47:00.002+05:30

Ingredients:

200 g Button Mushroom
2 tbsp Butter
2 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
Salt to taste

Method:

Clean and cut the mushrooms into half.
Melt butter, saute garlic and green chillies.
Add mushroom and saute well.
Add salt to taste and serve hot with brown bread toast.

Bean sprout salad

2008-03-30T07:38:00.004+05:30

Ingredients:

1 cup bean sprout
1/4 cup carrot Julienne
1/8 cup onion julienne
1/4 cup capsicum julienne
1/8 cup cabbage shredded
2 tbsp olive oil
Juice of 1 lemon
Salt to taste
1 tsp chopped parsley

Method:

Add bean sprout, onions, carrot, capsicum and cabbage in salad bowl.
Keep whisking olive oil while adding lemon juice.
Add salt and chopped parsley to oil mix well and pour over the salad.
Mix well and serve.

corn-n-cucumber salad

2008-03-30T07:21:00.002+05:30

Ingredients

100 g Sweet corn
25o g peeled n diced Cucumber
1 Lemon
Salt to taste
1 tsp sugar
1 tbsp Coriander finely chopped
1tbsp finely chopped green chillies

Method:
Steam tha corn for a min.
Mix cucumber and corn.
Add sugar, salt, green chillies and coriander leaves in lemon juice and mix well.
add dreesing to corn and cucumber and tosse well, refrigerate for some time and serve chill.

Variation:
Add mint chutney in place of lemon dressing.
Add finely chopped onion and tomato.

Masala Vada

2008-03-28T18:49:00.000+05:30

Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

Spicy Sev

2008-03-28T18:46:00.001+05:30

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
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
17
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
You may add garlic paste or very fine chopped garlic to make lahsun sev.
Note: A sev press is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.

Nutty chocolate clusters

2008-03-28T14:46:00.001+05:30

Ingredients: (makes 30)

White chocolate 175 g
Plain chocolate 175 g
Digestive biscuits 100 g
Roasted chopped nuts 100 g
(Almond, walnut, peanut, cashew nut)

Method:

· Melt white chocolate on double boiler.
· Break digestive biscuits into small pieces and add to the melted chocolate with chopped nuts.
· Place teaspoons of the chocolate cluster mixture onto butter greased tray. Chill until set and then carefully remove form the tray.
· Melt the plain chocolate on double boiler and cool slightly. Dip the cluster into chocolate, letting the excess drip back into the bowl. Return to the greased tray and chill until set

Coconut rum truffles

2008-03-28T13:58:00.001+05:30

Ingredients: (makes 12)

Plain chocolate 125 g
Butter 10 g
Rum 30 ml
Shredded coconut 50 g
Cake crumbs 100 g
Icing sugar 120 g
Drinking chocolate 30 g

Method

· Break the chocolate into pieces and place in a bowl with the butter. Melt it on double boiler and stir until combine.
· Mix rum into the chocolate.
· Stir in the shredded coconut and, cake crumbs and 2/3 of the icing sugar. Stir until combined.
· Add a little extra rum if the mixture is stiff.
· Roll the mixture into small balls and place them on a sheet of baking parchment. Chill until firm.
· Sieve the remaining icing sugar and drinking chocolate into large plates, roll half of the balls in the \icing sugar and half into drinking chocolate.
· Chill in the refrigerator.