Ingredients:- fruits like grapes, banana, oranges, apple. 20 gms custard powder, 500 gms milk, 40 gms sugar.
Method:- Heat the milk in a pan and add sugar and custard powder in it and boil it and then take it out put fruit pieces into it after it cools down. Than put it into refrigerator. Serve it cold.
Sunday, May 17, 2009
Cheese Crust
Ingredients:- 4 large slices of thickly buttered white or brown bread, 4 pieces of finely grated cheese.
Method:- Cover the butter bread with the finely grated cheese pressing down with the knife. Bake in a fairly hot oven ( 400 degree Fahrenheit) for 15 to 20 minutes. Until crisp and golden brown. Cut neatly the soup and cheese crust together making it nourishing meat.
Method:- Cover the butter bread with the finely grated cheese pressing down with the knife. Bake in a fairly hot oven ( 400 degree Fahrenheit) for 15 to 20 minutes. Until crisp and golden brown. Cut neatly the soup and cheese crust together making it nourishing meat.
Plain Dosa
Ingredients:- 4 cups Rice, 2 cups Urad Dal (white lentil), Salt to taste and oil.
Method:- Wash & soaked rice and Dal separately for 5 hours. Grind rice into a thick paste with water and also grind Dal with water into a fine paste then mix Dal & rice cover and keep in a warm place overnight. Add salt to taste. In a non stick pan heat a little oil and pour a ladle full of mixture to form a thin creep cover and wait for 2 minutes, cook the flip side & serve hot with butter & coconut chutney or sauce.
Note: The mixture can be thin by adding little water.
Method:- Wash & soaked rice and Dal separately for 5 hours. Grind rice into a thick paste with water and also grind Dal with water into a fine paste then mix Dal & rice cover and keep in a warm place overnight. Add salt to taste. In a non stick pan heat a little oil and pour a ladle full of mixture to form a thin creep cover and wait for 2 minutes, cook the flip side & serve hot with butter & coconut chutney or sauce.
Note: The mixture can be thin by adding little water.
Vegetable Pulao
Ingredients:- Half kg Rice, two onions, carrot, tomato, potato, peas, cauliflower, cabbage, ginger & garlic paste, black pepper, cumin seeds, Big cardamom, cloves.
Method:- Warm the ghee, when its heated. Pour 2 cups of water up, put chopped onions into it, Wait till it turns reddish brown. Put the mixture of ginger & garlic paste also adding the spices mentioned, Keeps stirring for sometimes and then add chopped vegetables into it and add salt according to taste. into it and wait until it turns little softer than add rice. Add 4 cups of water in it, leave it for few minutes on a low flame.
When it cooked then serve it with sauce.
When it cooked then serve it with sauce.
Saturday, May 9, 2009
Chukandar ka Raita
Ingredients:
1. 1 chopped Chukandar (beet root) into fine pieces
2. 2 Cup curd beaten
3. 2 tea spoon Lehsun and Adrak paste
4. 1 tea spoon Red chilie powder
5. Coriander fresh for garnishing
6. 1 Onion medium sized chopped
7. 4-5 Green chillies
8. Salt to taste
Method:
In a bowl add chukandar, curd along with the rest of the ingredients, mix well
Tadka:
1. 1 tea spoon Zeera whole
2. 3-4 Garlic cloves
Enjoy!
1. 1 chopped Chukandar (beet root) into fine pieces
2. 2 Cup curd beaten
3. 2 tea spoon Lehsun and Adrak paste
4. 1 tea spoon Red chilie powder
5. Coriander fresh for garnishing
6. 1 Onion medium sized chopped
7. 4-5 Green chillies
8. Salt to taste
Method:
In a bowl add chukandar, curd along with the rest of the ingredients, mix well
Tadka:
1. 1 tea spoon Zeera whole
2. 3-4 Garlic cloves
Enjoy!
Thursday, May 7, 2009
Bharwa Baigan
Ingredients:--- 1/2 tablespoon chatmasala, 250 gm baigan, 1 1/2 teaspoon haldi,1 1/2 red chillie powder, 1/2 teaspoon zeera powder, 2 tblspoon garlic & ginger paste, 2 tblspoon onion paste, 1 neebu and salt according to taste.
Method: Mix all masala and then cut little part of each baigan and fill the above all masala's into them.
Tadka: Put oil add rye, zeera, methi, hinge, karipatta then put baigans on it then cover them and put on a low flame. When they are get fry add little water and leave it for few more minutes. Then its ready to serve...
Method: Mix all masala and then cut little part of each baigan and fill the above all masala's into them.
Tadka: Put oil add rye, zeera, methi, hinge, karipatta then put baigans on it then cover them and put on a low flame. When they are get fry add little water and leave it for few more minutes. Then its ready to serve...
Mutton chops with potato
Ingredients:---- 500 gm mutton chops, 60gm onion, 1 inch ginger piece, salt and pepper for taste, 500 gm potato, 1/2 bunch green corriander, few green chillies, fat for mixing 20 gms, 60 gm bread crumbs, 1 egg and oil for frying.
Method: Beat the chops with the blunt side of the knife. Chop onion, ginger, green chillies and corriander.
Heat the oil. Soute onion & ginger. Add mutton chops, add seasonings then cover and cook on low flame until chops are tender & dry. Boil & mash potatoes & add 20gm fat, seasoning & chopped green corriander. Mix well, cover each chop with potato mixture leaving the bone. Dip into beaten eggs and roll in bread crumbs & deep fry until it turns golden brown. Then serve hot with chutney !!!
Method: Beat the chops with the blunt side of the knife. Chop onion, ginger, green chillies and corriander.
Heat the oil. Soute onion & ginger. Add mutton chops, add seasonings then cover and cook on low flame until chops are tender & dry. Boil & mash potatoes & add 20gm fat, seasoning & chopped green corriander. Mix well, cover each chop with potato mixture leaving the bone. Dip into beaten eggs and roll in bread crumbs & deep fry until it turns golden brown. Then serve hot with chutney !!!
Lauki ka Raita
Ingredients:--- 250 gm Lauki, 1/2 cup Curd, Chopped onion, 1/2 spoon zeera powder, 1/2 red chillie powder, garlic.
Method: Boil Lauki without water, then grind lauki make thick paste. Add lauki ka paste into curd then add chopped onion, zeera powder, red chillie powder into it. Add tadka into it.
Tadka: Lehsun and zeera.
Method: Boil Lauki without water, then grind lauki make thick paste. Add lauki ka paste into curd then add chopped onion, zeera powder, red chillie powder into it. Add tadka into it.
Tadka: Lehsun and zeera.
Gole Ke Kebabs
Ingredients:--- Keema, pisa hua dhania powder, red chillie powder, zeera pisa hua bhuna hua, onion, garlic, ginger, khatayi, bhuna hua besan.
Method:--- Mix all the above things and grind them. Cut dhania leaves, diced onion, garlic, green chillies, neebu ras and put all things into above grinded things and make round gola's. Then fry in kadai.
Then put a seperate bowl on gas add ghee or oil, fry diced onions, when it turns red, then add garam masala, pisa hua adrak lehsun paste, onion paste, ginger pieces, green chillies, haldi powder, curd and then khoob bhune then add fried gola's into it and add little water and cover it, put on low flame for 25 mins..Then its ready to serve..:)
Method:--- Mix all the above things and grind them. Cut dhania leaves, diced onion, garlic, green chillies, neebu ras and put all things into above grinded things and make round gola's. Then fry in kadai.
Then put a seperate bowl on gas add ghee or oil, fry diced onions, when it turns red, then add garam masala, pisa hua adrak lehsun paste, onion paste, ginger pieces, green chillies, haldi powder, curd and then khoob bhune then add fried gola's into it and add little water and cover it, put on low flame for 25 mins..Then its ready to serve..:)
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