Monday, 20 January 2020

ALOO AUR LEHSUN KI SABZI

ALOO AUR LEHSUN KI SABZI
INGREDIENTS:

Potatoes peeled and sliced---------4 medium
Garlic------------------------------25 cloves
Ginger roughly chopped------------1 inch piece
Oil---------------------------------2 tablespoons
Fresh coriander leaves chopped----1/4 cup
Scraped coconut-------------------1/4 cup
Red chilli powder------------------2 teaspoons
Turmeric powder------------------1/4 teaspoon
Salt-------------------------------to taste

METHOD OF PREPARATION
  1. Grind garlic and ginger to a coarse paste with sufficient water.
  2.  Heat oil in a non-stick pan, add the ground paste and sauté for two to three minutes. 
  3. Add coriander leaves and coconut and mix well. Sauté for two minutes. 
  4. Add potatoes, red chilli powder, turmeric powder, salt and mix well. 
  5.  Add half cup of water, cover and cook, stirring occasionally till the potatoes are fully cooked. 
  6. Serve hot.
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Thursday, 16 January 2020

ALOO PALAK

INGREDIENTS:

Spinach(chopped)---------------2 lb
Potatoes( quartered)-------------1 lb
Green chillies--------------------2 nos
Butter---------------------------1 tbsp
Asafoetida----------------------a pinch
White cumin seeds--------------1 tsp
Salt-----------------------------to taste
Tomato-------------------------1
Lemon--------------------------optional


METHOD OF PREPARATION:
  1.  Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. 
  2.  Add the spinach, potatoes, salt and chilies. 
  3.  Cover and cook over a moderate heat for about 10 minutes.
  4.  Stir several times and then arrange the tomato and lemon slices over the mixture.
  5.  Cover, lowering the heat and cook for another 5 minutes.
  6.  Serve hot...and enjoy!!!!!!!!!!!
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Saturday, 4 January 2020

CARROT(GHAJAR) HALWA

carrot
CARROT (GHAJAR) HALWA
INGREDIENTS:

Carrots-------------1 kg
Milk----------------1 litre
Cardamom seeds-1 tsp
Ghee---------------3 tbsp
Almonds-----------20 nos
Sugar--------------450 gms

METHOD OF PREPARATION:
  1. Wash and grate the carrots.  Blanch and shred the half of the almonds.
  2.  In a deep thick bottom vessel pour milk to boil and when it starts boiling, add the carrots.
  3. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
  4. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the almonds. Mix well.
  5. Remove the carrot(gajjar) halwa from heat and arrange in a serving dish. 
  6. Garnish with almonds . Serve cold, hot or at room temperature.
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Thursday, 2 January 2020

EGG ROAST

INGREDIENTS:

Eggs(boiled)------------------- - 3 nos
Onion(sliced thinly)------------- - 1 cup
Coriander powder-------------- - 2 tsp
Red chilly powder --------------- 1 tsp or as reqd
Pepper powder----------------- - 1/2 tsp
Turmeric powder----------------- 1/2 tsp
Ginger/Garlic chopped------------2 tsps
Oil------------------------------ - 3 tbsp
Mustard seeds------------------ - 1 tsp
Curry leaves-------------------- - A few
Tomato chopped-----------------1-2 nos
Green Chillies----------------------2 nos
Water-------------------------- - 1 cup
Salt---------------------------- - As reqd

METHOD OF PREPARATION

  1. Mix together all the powders with a little water to make a smooth paste.
  2.  Make slits all over the hardboiled eggs.
  3.  Heat oil in a pan or a kadai.
  4.  Splutter mustard seeds and saute curry leaves.
  5.  Add onion,garlic,ginger ,green chillies and tomato  and saute well.
  6.  When they get sauteed well, add the paste made with powders.
  7. Saute again for a while.
  8. Sprinkle little water and salt.
  9.  Allow it to boil.
  10.  When it starts to boil high, add the eggs.
  11.  When the gravy starts to thicken, cover the eggs with the masala.
  12. Transfer it to a serving bowl.
  13.   Serve hot with rotis, chappathis, puttu, appams etc. 
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Wednesday, 1 January 2020

RUSSIAN SALAD



INGREDIENTS:


French Beans--------------------------100 gms
Carrot-----------------------------------100 gms
Potatoes---------------------------------225 gms
Grapes-----------------------------------225 gms
Apples------------------------------------2 Nos
Fresh Cream-----------------------------100 gms
Mayonnaise------------------------------1 cup
Salt and Sugar---------------------------to taste
Black pepper-----------------------------to taste
Boiled egg--------------------------------optional


METHOD OF PREPARATION


  1. Cut the vegetables into small pieces and boil.
  2. Chop the fruits.
  3. Mix the fruits and vegetables, and add salt and pepper.
  4. Mix the mayonnaise and cream.
  5. Mix this mayonnaise thoroughly with vegetables. Add salt, pepper and sugar.
  6. In a salad bowl pile the salad in the centre.
  7. Decorates with slices of beetroot/ carrot and boiled egg(optional).
  8. Serve cold.




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Sunday, 17 November 2019

COCONUT CHUTNEY

INGREDIENTS:

Grated / Scraped Coconut------1 cup
Shallots/small onions-----------3-4 nos
Ginger chopped------------------1 tsp
Chilli powder---------------------1 1/2 tsp
Tamarind paste ------------------1 tsp
Water------------------------------2-3 tbsp
Salt---------------------------------to taste
Curry leaves-----------------------2 sprig

METHOD OF PREPARATION:

  1. Mix all the above ingredients and grind it into medium coarse paste.. and make it round like a ball...
  2. Make sure that the water should not exceed..while grinding.
  3. And enjoy with rice...
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Thursday, 14 November 2019

MUTTON CURRY

Mutton curry
INGREDIENTS:

Mutton--------------------1/2 kg
Onion---------------------2 big chopped
Potato---------------------2 big chopped
Tomato-------------------2 meduim chopped
Ginger--------------------1 1/2 inch piece
Garlic---------------------9 cloves
Green chilli----------------2 nos
Turmericpowder-----------2 tsp
Chilly powder-------------2 tsps
Coriander powder--------2 tbsps
Garam masala-------------1 1/2 tsps
Fennel seeds--------------1 pinch
Curry leaves----------------few
Coconut milk---------------1 cup

Salt------------------------as needed

METHOD OF PREPARATION:
  1. Grind Garlic, Ginger together.
  2.  Heat oil and slutter fennel seeds.
  3. Saute Onions, Potatoes till slightly brown then add the tomatoes and green chillies and curry leaves.
  4. Add ground garlic, ginger paste.
  5.  Stir for few seconds then add all masala except garam masala.
  6. Add mutton together with salt and garam masala.
  7. Keep stiring until all masala coat together on mutton.
  8. Pour half cup water and keep closed for cooking.
  9. When its cooked add coconut milk and serve hot.
  10. Enjoy with rice, appams or chapatis!!!!!
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Thursday, 31 October 2019

GRAPE -WINE

INGREDIENTS

Seeded or Seedless Grapes-------- 2 lbs or 1 kg approx
Sugar – -----------------------4 lbs (double the quantity of grapes)
Water ------------------------ 4.5 liters (Boiled and Cooled or you can use distilled water)
Active Dry Yeast------------- 2 tspsLuke Warm Water – 1/2 Cup (for dissolving the yeast)
Cinnamon Stick-------------- 1 (optional)
Cloves –--------------------- 3 (optional)
Sugar –---------------------- 1/2 Cup (For Caramelizing)

METHOD OF PREPARATION
  1. Clean the Ceramic/Glass Jar and allow it to sun dry before using it for making wine.
  2. Boil water and allow it to cool completely.
  3. Clean and wash the grapes well and remove the stalks.
  4. Dissolve yeast in luke warm water and keep it aside for 10-15 minutes so that it rises.
  5. Mash the grapes using a wooden spatula or crush the grapes with your hands. Add half the quantity of sugar (2 lbs) to the crushed grapes and mix well.
  6. Transfer the crushed grapes and sugar mixture to the ceramic/glass jar. Add the dissolved yeast to the jar.
  7. If using cinnamon and cloves, add it to the jar. This will give the wine a very nice spicy aroma and flavor.
  8. Add boiled and cooled water to the jar. Mix everything well. Keep the jar closed and airtight for around 21 days.
  9. You will notice air bubbles forming on the top when fermentation is taking place.
  10. Stir the mixture with a wooden spatula every day for 21 days.
  11. After 21 days, strain the grape pulp mixture into another vessel using a muslin cloth or a clean unbleached cotton cloth. Add the remaining 2 lb of sugar and mix well. The Wine will be hazy at this stage.
  12. Keep it for another 21 days so that the sediments settle down and the wine becomes clear. Strain the mixture again using a muslin cloth without disturbing the sediments. If you wish to caramelize the wine, you can do it a few days before straining. My wine had a light pink color because of the grapes I used.
  13. For coloring the wine, I caramelized sugar and added it to the wine and it changed into a rich golden color. You can add the caramelized sugar to the wine a few days before straining it for the second time from the glass jar. Please refer below for details on coloring the wine.
  14. Store the wine in clean, dry glass bottles. While serving, pour it carefully without disturbing the sediments. The longer the wine is stored, the better the taste.

PROCEDURE FOR CARAMELIZING SUGAR

  1. Take a saucepan and add 1/2 cup sugar.
  2. Place it on medium heat and keep on stirring continuously till the sugar melts and becomes a dark brown color. Keep scraping down the sides of the pan so that the sugar gets caramelized evenly.
  3. Remove from fire and place the pan in ice cool water so the sugar doesn’t get burnt.
  4. Add 4-5 tbsps of hot water to this sugar syrup and mix well. Cool and add the syrup to the wine in the glass/ceramic jar and mix well.
  5. The wine will attain a darker color after a few days.
  6. For cleaning the pan after use, add water to the pan and bring it to a boil and throw away the solution.
  7. Enjoy !!!!
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Sunday, 4 November 2018

SAMOSA

SAMOSA
"To make samosa is not at all difficult as we all think.Samosas are so yummy pastry with spicy vegetable fillings.They can also be prepared as in sweet form or savory one.In South India i found samosas are even filled it with chicken or meat fillings.I request you all must try once at home and make your husband and kids happy with a biigi smile".
INGREDIENTS:
For the dough:
All purpose flour--------------------1/2 cup
Carom (ajwain) powder(optional)-1/2 tsp
Lukewarm water---------------------1/4 cup
Salt-------------------------------------to taste

For filling:
Potatoes peeled and chopped-----3 large
Green peas --------------------------1/2 cup
Turmeric powder-------------------1/2 tsp
Green chillies-----------------------1-2 nos
Garam Masala-----------------------1/2 tsp
Amchur(dry mango powder)------1/4 tsp
Cumin seeds-------------------------1/2 tsp
Coriander leaves--------------------1 sprig
Oil-------------------------------------as needed

METHOD OF PREPARATION:
  1. Use a bowl to to prepare the dough.Knead it after adding salt and ajwain powder(optional) by adding little by little water. and keep it aside by covering it with a light wet light cloth for 10 minutes.
  2. For filing: Heat oil in a pan and add cumin seeds and onion saute it well.
  3. Later add the potatoes and green peas and saute well by adding salt,turmeric powder, garam masala, amchur powder(dry mango) and mix well.
  4. keep it in a low flame allow it to cook.Once done remove it from stove and keep it aside to cool down.
  5. To assemble the samosas..divide the dough into small circle and roll it with the rolling pin and cut the circle from middle like a half moon.
  6. for each half moon make the shape like a cone and dip your finger in water and apply on the edges and seal it.
  7. Now take the fillings and fill it and close it again by water paste.
  8. For frying: take a deep bottom vessel./pan and heat oil in it for deep frying..and when the oil is heated well..put these samosas and deep fry until golden brown.
  9. Serve it with chutney/yogurt or tomato sauce.
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Saturday, 3 November 2018

CHICKEN BURGER

INGREDIENTS:

Boneless chicken breasts-----1/2 inch nos
chicken
CHICKEN BURGER
Burger Buns--------------------4 nos
Salt------------------------------to taste
Kashmiri red chilli powder---1 tsp
Lemon---------------------------1 no
Yogurt---------------------------3 tbsp
Ginger garlic paste------------each 1 tbsp
Garam masala powder--------1/2 tsp
Mustard Oil--------------------1 tbsp
Onion ---------------------------1
Butter ---------------------------as required
Mayonnaise---------------------2 tbsp
Oil-------------------------------1 tbsp
Lettuce leaves------------------a few
Carrot----------------------------1 cup grated
Cheese---------------------------4 nos.

METHOD OF PREPARATION:

  1. Firstly wash and minse the chicken and add salt, 1/2 tsp Kashmiri red chilli powder and juice of 1/2 lemon and mix well. 
  2. Set aside in a refrigerator to marinate for 15 minutes. Mix together yogurt, garlic paste, ginger paste, salt, 1/2 teaspoon Kashmiri red chilli powder, garam masala powder and mustard oil in a bowl. 
  3. Add chicken and mix well. Set aside in the refrigerator to marinate for 3-4 hours. 
  4. Halve the burger buns horizontally. Cut onion into thick roundels. Put some butter on a heated griller and place the onion roundels on it and grill till lightly browned. 
  5. Mix together mayonnaise and grated carrots in a small bowl. Remove onion from the griller and place in a bowl. 
  6. Arrange chicken pieces on the griller, drizzle a little oil and cook till the chicken is cooked and golden. 
  7. Apply mayonnaise-carrot over all the burger halves and place the square shaped cheese over it . Tear a few lettuce leaves and place over the bottom halves.
  8.  Arrange the chicken fried and cooked over the lettuce and place the onion roundels over them.
  9.  Cover with the top halves of the burgers and press lightly.
  10.  Serve immediately.
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