Baby Corn Gravy

Baby Corn Gravy

Today I am presenting delicious dish baby corn gravy. It is mostly cooked in various parts of South, Asia, like India, Pakistan, Singapore and it is mostly liked by Indians.

Please visit Baby Corn Gravy to read more about the dish.

Malli Chutney – Brahmin Special

 Malli Chutney – Brahmin Special

Today I am presenting traditional recipe malli chutney

Ingredients

Coconut – 1 cup

Green chillies – 3

Shallots – 3

Cumin seeds – 1 pinch

Coriander leaves – Few

Salt – As required

Procedure

1. For preparing malli chutney, grind grated coconut with green chillies, onion, cumin seeds and salt.
2. Add coriander leaves to it and grind well.
3. Grind appropriately to make the mixture in a thick form.

Lemon Chutney

 Lemon Chutney

Ingredients

Lemon – 3

Green chillies – 5

Jaggery – 100 g (powdered)

Salt – As required

Asafoetida – A pinch

Coriander powder – ½ tsp

Coconut – 2 tbsp (grated)

Mustard – 1 tsp

Procedure

1. For preparing lemon chutney, roast the coconut till brown color and keep aside.
2. Take the juice of lemon. Add green chillies, powdered jaggery, salt, asafetida and coriander powder.
3. Add coconut into it. Lemon chutney is ready.
4. Splutter mustard seeds and pour to this chutney.  

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Green Chilly Coconut Chutney

 Green Chilly Coconut Chutney

Today I am presenting Green chilly coconut chutney , suitable for idli, dosa, vada.

Ingredients

Coconut – ½ cup (grated)

Onion – 1 (sliced)

Tomato – 1 (sliced)

Green chillies – 3

Salt – As required

Oil – As required

Mustard seeds – 1 tsp

Red dry chillies – 3

Curry leaves – Few

Procedure

1. For preparing green chilly coconut chutney, heat oil in kadai.
2. Fry onion, green chillies.
3. Add coconut and tomato.
4. Do not over fry it.
5. When cooled, grind into paste.
6. Heat kadai, pour little oil and splutter mustard seeds, red chillies and curry leaves. Season the chutney. Add required salt.
7. Green chilly coconut chutney is ready.

Easy Tomato Chutney

 Easy Tomato Chutney

Today I am presenting a delicious chutney  to have with idli, dosa and also with rice which resembles pickle.

Ingredients

Tomato – 5

Garlic cloves – 8 (crushed)

Chilly powder – 2 tsp

Turmeric powder – ¼ spoon

Fenugreek powder – ½ spoon

Asafoetida – ¼ spoon

Mustard seeds – ½ spoon

Oil – 5 spoons

Salt – As required

Procedure

1. Cut down tomato and grind it in mixie.
2. Fry the fenugreek in a pan and allow it to dry and grind it to a powder.
3. Heat oil in a pan.
4. Splutter mustard seeds and sauté garlic and when it turns brown, add tomato juice, chilly powder, turmeric powder and salt.
5. When the raw smell of tomato goes and when oil gets separated on the top, add fried fenugreek powder and asafetida.
6. Finally, remove from flame.

Curry Leaves Chutney

Curry Leaves Chutney

Today I am presenting a green chutney to have with Idli and Dosa.

Ingredients

Curry leaves – 1 bunch

Bengal gram – 2 spoons

Black gram – 2 spoons

Red chillies – 4

Coconut – ½ of one

Onion – 1

Tomato – 1

Tamarind – ¼ lemon size

Salt – As required

Oil – As required

Procedure

1. Heat oil in a pan.
2. Add all the ingredients and sauté for some times.
3. When the raw smell goes, switch off the flame and allow it to cool.
4. Grind the mixture along with salt and little quantity of water.

Curd Raitha.

 Curd Raitha

Today I am presenting easy and simple dish curd raitha.

Ingredients

Curd – 1 cup

Onion – 1 cup (chopped)

Green chillies – 3 (cut into half)

Cilantro – 1 tbsp (chopped)

Ginger – 1 tsp (finely chopped)

Carrot – 1 tbsp (grated)

Salt – ½ tsp

Procedure

1. Mix everything together.
2. Serve with Biriyani. 

  

             

Vegetable Jalfraize

 Vegetable Jalfraize 

Ingredients

Carrot – 1

Potato – 1

Beans – ½ cup

Peace – ½ cup

Chopped cabbage – 1 cup

Onion – ½

Salt – As required

Sugar – ½ tsp

Fresh cream – 2 tbsp

Cinnamon – ½ inch

Cardamom – 2

Oil – 3 tbsp

Coriander leaves for garnishing

For grinding:

Onion – ½

Tomato – 1

Cashews – 8-10

Poppy seeds – 1 tsp

Green chillies – 3

Garlic and ginger paste – 1 tsp

Procedure

1. Cut all the vegetables into small pieces.
2. Cook all vegetables except peas and onion and keep aside.
3. Roast poppy seeds and green chillies in little oil.
4. Grind it along with all other grinding ingredients.
5. Heat oil in a pan.
6. Fry cinnamon, cardamoms followed by onions and fry till translucent.
7. Add ground paste and fry for few minutes.
8. Add all cooked vegetables, salt and little sugar.
9. Pour required water to make it into a thick gravy and cook till done.
10. Just before turning off, add fresh cream and simmer for 2 minutes.
11. Garnish with finely cut coriander leaves. (Serve hot with chapathis or parathas)

Bread Kofta Curry

Bread Kofta Curry

Today I am presenting fried bread and potato dumplings in spicy tomato onion curry.

Ingredients

For the koftas:

Bread slices – 3

Potato – 1

Salt – As required

Green chillies – 2

Chilly powder – 1 tsp

For the gravy:

Tomatoes – 4

Onion – 1

Chilly powder – 1 tsp

Turmeric powder – ½ tsp

Yoghurt/Curd – 1 tbsp

Oil – 3 tbsp

Coriander leaves for garnishing.

For grinding:

Onion – 2 tbsp

Garlic pods – 3

Ginger – A small piece

Garam masala powder – 1 tsp

Procedure

1. For making the koftas, pressure cook potato, peel and mash nicely.
2. Soak bread in little water and squeeze out water from the slices.
3. Mix together mash potatoes and bread by adding salt, green chillies and chilly powder.
4. Heat oil in a pan.
5. Make small balls from the prepared bread and mashed potato dough, flatten a little bit and fry till golden brown.
6. For making the gravy, heat oil in a pan
7. Add chopped onions and fry till translucent.
8. Add ground masala and fry till oil separates.
9. Add yoghurt and fry for a while.
10. Add chilly powder and turmeric powder and fry for another minute.
11. Add tomatoes.
12. After a while, add about one cup of water and boil till the gravy becomes thick
13. Add prepared koftas just before serving.
14. Garnish with finely cut coriander leaves.

Lady’s Finger Raita

 Lady’s Finger Raita

Ingredient

Lady’s finger – 8-10

Yoghurt/curd – 1 cup

Freshly grated coconut – ½ cup

Turmeric powder – ½ tsp

Salt – As required

For seasoning:

Oil – 2 tsp

Mustard seeds – 1 tsp

Black gram – 1 tsp

Red chillies – 2

Procedure

1. Cut lady’s finger into small pieces.
2. Heat oil in a pan.
3. Add all the ingredients for the seasoning.
4. Add cut lady’s fingers and fry for few minutes. Do not cover the vessel.
5. Lower the flame and fry till it is cooked.
6. You can add little amchoor powder or yoghurt to remove the stickiness.
7. Turn off the heat and let it cool.
8. Grind grated coconut and turmeric powder by adding desired water.
9. Mix yoghurt, ground coconut and fried lady’s finger along with salt.  (serve with plain white rice or pulao)

Coconut Chutney

 Coconut Chutney

Ingredients

Grated coconut – ½ cup

Green chillies – 3

Coriander leaves

For seasoning :

Oil – 2 tsp

Asafoetida – A pinch

Mustard seeds – ½ tsp

Procedure

1. Grind together grated coconut, green chillies and coriander leaves along with a little water         and salt.
2. Heat oil in a pan.
3. Add the ingredients for seasoning.
4. Pour it on the ground coconut.

Garlic Chutney

 Garlic Chutney

Ingredients

Grated coconut

For seasoning:

Oil – 2 tsp

Asafoetida  - A pinch

Mustard seeds – ½ tsp

Garlic flakes – 2

Red chillies – 3 or as desired

Procedure 

1. Heat oil in a pan.
2. Add all the ingredients for seasoning one by one.
3. Grind grated coconut by adding seasoning to it.
4. After grinding, add salt as desired.

Goa Poha Dosa

 Goa Poha Dosa

Ingredients

Rice – 2 ½ cups

Black gram – 1 cup

Rice flakes(Aval/Poha) – ¼ cup

Cumin seeds – 2 tsp

Salt – 2 tsp

Procedure

1. Soak rice and black gram dal separately for 4-5 hours.
2. Soak cumin seeds and poha for 45 minutes.
3. Grind all ingredients and make a fine batter. Keep the batter overnight.
4. Add salt.
5. Make dosas as usual.
6. Serve with chutney.

Motichur Laddoo

 Motichur Laddoo

Ingredients

Gram flour (besan) – 500 gm

Sugar – 500 gm

Milk – 100 ml

Ghee or oil for frying – 1 ½ - 2 ltr

Cardamom powder – 5 gm

Baking powder – A pinch

Saffron or orange food colouring

Raisins – 20 gm

Cashewnuts – 20 gm

Procedure

1. Mix the flour and baking powder well.
2. Add the milk and some water and blend well to make a batter thin enough to pour.
3. Mash the lumps of flour, if any.
4. Make a syrup by boiling the sugar with about 750 ml of water.
5. When the syrup thickens to a stringy consistency, remove from flame.
6. Heat the ghee or oil in a large frying pan till it begins to smoke.
7. Pour the batter into a sieve or perforated ladoo hand-pan, and tap the rim so that the batter falls through into the oil in small drops. ( It should not drip in string )
8. Stir and turn over till the boondis being to brown lightly.
9. Gather them with a perforated ladle, let the oil drain away, and put them into the syrup.
10. Once all the boondi has been prepared and put into the syrup, add the dry fruits and cardamom powder.
11. Mix well so that the ingredients spread uniformly.
12. While the mix is still hot, shape them into round ladoos, applying pressure with your hands.
13. Allow to cool and serve.
14. Store in air-tight containers.

Carrot Basundi

Carrot Basundi

Ingredients

Carrot(big) – 1

OR Baby carrots – 5-6 (shredded)

Milk – 1 ½ ltr

Bread pieces – 2 (with brown sides removed and made into pieces with hand)

Ghee/Butter – 3 tsp

Sugar – 8 tbsp

Condensed milk or Nestle milkmaid – 4 spoon (optional)

Cashews – As required

Raisins – As required

Procedure

1. Heat 3 tsp of ghee or butter in a kadai or non-stick vessel.
2. Add shredded carrots and fry till you get the aroma of it. (Do not over fry it, as it spoils the taste.)
3. Let it cool down.
4. Meanwhile fry cashews and dry grapes or raisins with little ghee. Keep aside.
5. Add 1 cup milk to carrot in vessel and keep to boil. Keep stirring.
6. After 5 minutes, add all the remaining milk, keep stirring till milk comes to boiling and gets condensed. (It takes 15-20 mins for this. The milk should become semi liquid consistency.)
7. Add sugar to it keep stirring for 5 minutes.
8. Add bread pieces, the pieces should be very small.
9. Keep in the fridge atleast for 3-4 hours.
10. While serving add cashews and raisins.
11. Tastes good if condensed milk is added at last, but is optional.

Kesaribath Sweet

 Kesaribath Sweet

Ingredients

Semolina (Rava/Sooji) – 2 medium cups

Sugar – 1 medium cup

Ghee- 1 cup

Cardamom -1

Raisins – A few

Cashew nuts – A few

Saffron or turmeric powder – A pinch  (for colour)

Banana – 1 OR

Pineapple (3 slice cut into small pieces)

Milk – 1 cup

Water – 3 cups

Procedure

1. Heat 2 tsp of ghee in a pan or a kadai.
2. Fry rava on a medium flame and Keep it aside.
3. Heat 2 tsp of ghee in another pan
4. Fry cashewnuts and raisins.
5. Add water into this along with a cup of sugar, saffron or turmeric powder and cardamom  seeds (can be powered also)
6. Allow it to boil.
7. Add fried rava and milk and mix well.
8. Boil for some more times, till 90% of liquid is drained.
9. When you are about to take the vessel off from the heat, add banana or pineapple pieces and mix it thoroughly.

Vermicelli Vada

Vermicelli Vada

Today I am presenting crispy, spicy, golden brown snack.

Ingredients

Vermicelli – 1 tea cup (cooked)

Maida – ½ tea cup

Semolina (sooji/rava) – ½ tea cup

Onion (chopped) – 1 tea cup

Green chilly (chopped) – 2 tbsp

Ginger (chopped) – 2 tbsp

Cumin seeds – ½ tsp

Groundnut – 1 tea cup (roasted, peeled and halved)

Coriander powder – 1 tbsp

Salt – As required

Oil – 1 tea cup

Procedure

1. Mix together all ingredients.
2. Make balls off it.
3. Shape them into vadas.
4. Heat oil in a pan.
5. Fry this vadas till golden brown and crispy.
6. Serve with any chutney or sauce or plain, hot or cold, as you like.     

Manglore Bajji

 Manglore Bajji 

Today I am presenting yummy snack manglore bajji.

Ingredients

All purpose flour (Maida) – 2 cups

Butter milk – As required

Onion – Big 1 (finely chopped)

Green chillies – 2-3

Coriander leaves – A bunch (finely chopped)

Soda – A pinch

Salt – As required

Oil for deep frying

Procedure

1. Mix together maida, onions, chillies, salt, coriander leaves and baking soda along with buttermilk.
2. Heat oil in a pan or a kadai.
3. Deep fry them just like you make pakoras.

:- Serve with sauce.

Goli Baje

 Goli Baje

Today I am presenting Manglorean Evening Snack Goli Baje.

Ingredients

All purpose flour (Maida) – 2 cups

Gram flour – 1 ½  tbsp

Green chillies – 4

Baking soda – 1 tsp

Ginger – A small piece

Sugar – 2 tsp

Buttermilk – ½ cup

Water – ½ cup

Ripe banana – 1

Cumin seeds – 3 pinch

Oil for deep frying

Procedure

1. Make a paste of  banana.
2. Combine it together with maida, besan, baking soda, sugar and salt, using the buttermilk and water. (the consistency of the batter should be in between thin and too thick. (dropping consistency)
3. Set aside the batter for about 3 hrs.
4. Add green chillies ginger and cumin seeds and mix well.
5. Bring the cooking oil to smoking point.
6. Drop 1 tsp of the batter into the hot oil and deep fry till crispy and golden brown.
7. Repeat for the rest of the batter.
8. Eat when hot with hot chutney.

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Goa Mirchi Bajji

Goa Mirchi Bajji

Ingredients

Kashmiri green mirchis – As required

Gram flour – 50 gm

Chilly powder – 1 tsp

Cumin seeds – 1 tbsp

Jaggery – A little

Salt – As required

Garlic – As required

Cooking soda

Oil for frying

Procedure

1. Clean and slit the mirchis at the centre from top to bottom.
2. Mix together cumin seeds, chilly powder, salt, crushed jaggery, garlic and 1 spoon of gram flour.
3. Fill this mixture inside the mirchis.
4. Mix together gram flour, soda, salt and enough water to make a batter.
5. Heat oil in a pan or kadai.
6. Dip the mirchis in batter and deep fry them in oil.
7. Garnish with chopped onions and chat masala powder.
8. Serve with mint chutney or tomato sauce.
9.  

Chana Dal Wada (Bengal Gram Wada)

 Chana Dal Wada

Ingredients

Bengal gram – ¼ kg

Onion – 2 (chopped)

Green chillies – 6-7 (chopped)

Ginger – 1 finger piece (chopped)

Coriander leaves – A big bunch (finely chopped)

Salt – As required

Oil for deep frying

Procedure

1. Soak the chana dal over night or for 4-5 hours.
2. Grind them coarsely with onion.
3. :- Do not add water while grinding.
4. Mix it well with all the other ingredients.
5. Make lemon size balls off it.
6. Flatten them with your palms.
7. Deep fry them till light brown in colour.
8. Serve hot with tomato sauce.

Mango Dal.

 Mango Dal

Ingredients

Mango(sour) – 2

Red gram – 3 cups

Garlic pods – 10

Dry red chillies – 4

Mustard seeds – 1 tbsp

Turmeric powder – 1 tsp

Curry leaves – A fistful

Salt – As reqd

Oil – 2 tbsp

Green chilly pieces – ½ cup

Procedure

1. Peel the mangoes and cut into small slices.
2. Place the red gram and the mango slices in a pressure cooker dish.
3. Add turmeric powder and green chilly pieces and cook until the red gram and mango slices are cooked smooth.
4. Add salt.
5. Add oil to a frying pan and heat.
6. Splutter mustard seeds and the red chilly pieces, curry leaves and garlic bulbs.
7. Add them to the mango-dal combine and mix thoroughly.

Beans Sprout Salad

Beans Sprout Salad

Today I am presenting a healthy recipe beans sprout salad

Ingredients

Beans sprouts – ¼ kg

Coconut milk – ¼ cup

Lime juice – 2 tsp

Chilly garlic sauce – 4 tbsp

Onion  - 2 tbsp (chopped)

Coconut – 2 tsp (grated)

Green chillies – 2 (chopped)

Salt – As required

Procedure

1. For preparing beans sprout salad, boil beans sprout in a pan for 4 minutes. Strain and keep aside.
2. In a bowl, mix chilly sauce, spring onions, lime juice, onion coconut, coconut milk and salt.
3. Add the beans and mix well.
4. Add green chillies on top and serve. Beans sprout salad is ready.

Baby Corn Salad

. Baby Corn Salad

Ingredients

Baby corn – ½ tin (cooked-drain the water)

Baby lettuce – 4 leaves (chopped)

Peanuts – 1 tbsp (roasted)

Garlic – 1 clove (minced)

Pepper powder – A pinch

White sesame seeds – ½ tsp

Olive oil – As required

Salt – A pinch

Procedure

1. For preparing baby corn salad, chop the baby corns and put it in a bowl.
2. Heat olive oil in a pan and sauté the garlic. Mix it in the corn.
3. Add the lettuce, sesame seeds, pepper powder and salt. Mix well.
4. Baby corn salad is ready. Serve immediately.

Apple with Grapes Salad

 Apple with Grapes Salad

Ingredients

Grapes – ¼ cup (deseeded)

Celery – 2 tbsp (chopped)

Apple – ½ cup (diced)

Gelatin – ½ tbsp

Apple juice – ¾ cup

Water – 2 tbsp

Custard – 1 cup

Procedure

1. Soak gelatin in water for 5 minutes. Stir it in a pan on low flame till it dissolves completely.
2. Pour apple juice into gelatin mixture and let it cool.
3. Stir in grapes, celery and apple. Mix well and pour in moulds and keep in the fridge till set. Serve the salad mixed with custard.
4. Apple with grapes salad, a healthy recipe for kids as well as elders, is ready.

American Style Fruit Salad

 American Style Fruit Salad

Today I am presenting Instant fruit salad using canned fruit.

Ingredients

Fruit cocktail 20 oz can – 1

Cool whip – 2 cups

Condensed milk – 1 tin

Lime juice – 1 tsp

Strawberry or cherry to decorate

Procedure

1. Mix fruit cocktail with condensed milk and lime juice thoroughly.
2. Add cool whip and mix just until it is combined.
3. Keep it in the refrigerator to chill.
4. Serve it with strawberries on top. 

American KFC Coleslaw

 American KFC Coleslaw

Today I am presenting  American KFC Coleslaw, homemade style.

Ingredients

Cabbage (very finely chopped) – 8 cups

Carrot (medium)(shredded) – ¼ cup

Granulated sugar – 1/3 cup

Salt – ½ tsp

Pepper – 1/8 tsp

Milk – ¼ cup

Mayonnaise – ½ cup

Buttermilk – ¼ cup

White vinegar – 1 ½ tbsp

Lemon juice – 2 ½ tbsp

Procedure

1. Chop cabbage and carrot into very fine pieces about the size of rice kernels.
2. Combine, sugar, salt ,pepper ,milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth.
3. Add the chopped cabbage and carrot and mix well.
4. Cover and refrigerate for atleast 2 hours before serving.

Aloo-Channa Chaat ( Potato And Chick Peace Chaat )

 Aloo-Channa Chaat

Today I am presenting a different recipe Aloo-Channa Chaat.

Ingredients

Potato- 2

Chick peace – ¾ cup (soaked overnight )

For dressing:

Lemon Juice – 4 tbsp

Cumin Powder – 2 tsp

Chaat masala – 2 tsp

Salt – As required

Ground nut oil – 5 tbsp

To garnish:

Mint leaves – As required

Onion – 1 (rings)

Tomato – 1 (rings)

Procedure

1. For preparing aloo channa chaat, cook potato, peel and dice it.
2. Cook channa with salt and a pinch of soda powder.
3. Mix the dressing ingredients in a bowl. Add potato and cooked channa and mix well.
4. Spread in a salad plate and garnish with onion and tomato rings.

Mango Cooler

 Mango Cooler

Today I am Presenting Creamy mango juice with tangy lime

Ingredients

Mango juice – ½ litre

Vanilla Ice cream – 2 scoops

Lime – 1

Fresh cream for garnishing.

Procedure

1. Pour mango juice into a blender.
2. Add ice cream and blend again.
3. Add lime juice.
4. Top with a dollop of whipped cream.

:- Serve chilled.

Banana – Kiwi Smoothie

 Banana – Kiwi Smoothie

Today I am presenting Health beverage Banana-Kiwi smoothie

Ingredients

Banana – 1 (chopped)

Kiwi – ½ cup (chopped)

Sugar – As required

Maple syrup – 1 tsp

Nutmeg powder – ½ tsp

Milk – 1 ½ cup

Procedure

1. For preparing banana-kiwi smoothie, mix banana and kiwi in a blender. Make a smooth paste.
2. Add all other ingredients and blend well.
3. Banana-kiwi smoothie is ready.

Saucy Paneer

 Saucy Paneer

Ingredients

Paneer – 300 g

Capsicum – 1 (chopped)

Carrot – 1 (chopped)

Cabbage – ½ of 1 (chopped)

Baby corn – 4 (chopped)

Onion – 2 (chopped)

Tomato sauce – 2 tbsp

Chilly sauce – ½ tsp

Soya sauce – ¼ tsp

Corn flour – 1 tbsp

Vinegar – ½ tsp

Chilly powder – ½ tsp

Sugar – ½ tsp

Ginger-garlic paste – 1 tsp

Salt – As required

Procedure

1. For preparing saucy paneer, cut the paneer into cubes.
2. Marinate the paneer with tomato Sauce, chilly sauce, soya sauce, corn flour, ginger-garlic paste and keep it aside for 10 min.
3. Cook this paneer masala and the rest of ingredients : Onion, Capsicum, Carrot, Baby corn and Cabbage in a non-stick pan for seven minutes in a low flame.
4. Saucy paneer is ready. Serve it hot.

Paneer chilly in Microwave

 Paneer chilly in Microwave

Ingredients

Panner – 500g (cut into length wise)

Onion – 1

Garlic – 4 cloves

Green chillies – 3

Capsicum – 1 (sliced)

Celery – 1 stick (sliced)

Soya sauce – 1 ½ tsp

Red chilly sauce – 1 tsp

Pepper powder – 2 tsp

Salt – As required

Procedure

1. For preparing paneer chilly in microwave, first add garlic, green chillies and onion in microwave bowl.
2. Add little oil and keep it for 1 minute.
3. Take out the bowl, add paneer, capsicum, celery, soya sauce, chilly sauce ,pepper and salt. Mix well.
4. Cover the bowl with aluminium foil or plastic foil, if it supports your microwave or keep as it is.
5. Bake it for 25 minutes.
6. Paneer chilly in microwave is ready.

Mushroom Chilly.

 Mushroom Chilly

Ingredients

Mushroom – 500 gm (cut into medium pieces)

Oil – 2 tbsp

Soy sauce – 2 tbsp

Tomato ketchup – 1 ½ tbsp

Chilli sauce (Hot) – 1 ½ tbsp

Salt – As required

Ginger – 1 medium piece.

Garlic pods – 6

Capsicum – 1

Onion – 2

Pepper powder – 1 tsp

Coriander leaves for garnishing

Procedure

1. Heat oil in a pan.
2. Saute mushroom, till water is drained.
3. Add soy, ketchup and chilli sauce to it.
4. Add salt and stir well.
5. Add chopped ginger, garlic, onion and capsicum.
6. Add pepper powder and mix well.
7. Keep the flame on medium level, till the above ingredients get sauted.

         :- Make sure the water from the mushroom is completely drained.

     8. Garnish with coriander leaves.

          :- Serve hot with ghee rice.

Cauliflower Manchurian

Cauliflower Manchurian 

Today I am presenting An Indian version of Chinese  recipe Cauliflower Manchurian.

          Ingredients

For marinating:

Cauliflower – 1 kg

Chilly powder – 1 tsp

Bengal Gram Powder – ½ cup

Salt – As required

Corn flower powder – 2 tbsp

Rice flower ( if available ) – 1 tsp

For gravy :

Onion big – 2-3

Green capsicum – 1

Red capsicum – 1

Spring Onion – A bunch

Green chillies – 5-6 (finely sliced)

Garlic pods – 4-5 (finely sliced)

Soya sauce – 4 tbsp

Ajino moto  - A pinch

White pepper – As required

Salt – As required

Cutting options :-

:- Cut the onion and capsicum in big pieces like four halves and separate the onions.

    Spring onion should be finely chopped.

    Garlic and green chillies should be finely chopped. To look better, u can cut it in an angle.

Procedure

1. Mix together the Bengal gram powder, 1 tbsp corn flour, rice flour, chilly powder and salt using either milk or water.
2. Cut the cauliflower into smaller florets and marinate in the batter for 30 minutes.
3. Deep fry in oil making sure that the cauliflower is well covered by the batter.
4. Heat some oil in another pan.
5. Fry the garlic and green chillies, till an aroma comes.
6. Add onions, capsicum and a little bit of spring onions.
7. Stir fry, till cooked.
8. Add some water followed by the soya sauce, ajino moto, salt and white pepper.
9. Allow it to boil.
10. Cook, till the vegetables are cooked.
11. After about 15 minutes on medium flame, add the fried cauliflower to the gravy.
12. To make the gravy thick, add 1 tbsp of corn flour in water and pour into the boiling gravy.
13. Simmer for 5 minutes.
14. Garnish with spring onions.

         :- Serve with fried rice.

Fruit Smoothie

. Fruit Smoothie

Today  I  am presenting fruit smoothie made with strawberries.

Ingredients

Fresh strawberries, stemmed and sliced or 2 cups frozen strawberries, slightly thawed – 1 pint

1% milk – 1 cup

Plain or vanilla low-fat yoghurt – 1 cup

Honey – ½ cup

Vanilla extract – 1 tsp

Crushed ice (5-6 cubes) – 1 cup

Procedure

1. In a blender  or food processor container, combine all ingredients.
2. Process, until smoothie.
3. Serve immediately.

:- For variety, use 2 cups of any fresh or frozen fruit or combination of fruit such as sliced strawberries and bananas or sliced peaches and whole raspberries.

Easy Almond Drink (Badam Drink)

Easy Almond drink. (Badam drink)

Today I am presenting easy almond (badam) drink. This drink is very healty and nutritious.

Ingredients

Almond – ½ cup

Water 1 ½ cup

Sugar – As reqd

Cardamom powder – 1 pinch

Procedure

1. Soak the almond in water overnight.
2. Remove the skin and grind it in processor with required water to make p paste.
3. Add sugar and cardamom powder to the paste and mix well.
4. Serve chilled.

Easy Cool Drink

Easy Cool Drink

Today I am presenting Easy Cool Drink, that drink is an easy way to cool yourself in hot summer.

Ingredients

Milk – 1 glass

Chocolate ice cream – 2 big spoon

Bread slice (ordinary bread) – 1

Procedure 

1. Mix all the ingredients in a blender, till it gets completely blend.
2. Serve in 2 glasses decorated with nuts etc.

Beetroot Squash

 Beetroot Squash

Today I am presenting Beetroot Squash, it’s a very healthy  and sweet drink.

Ingredients

Beetroot – 1 kg (peeled wash and cut into pieces)

Water for boiling beetroot – 2 cups

Sugar – 1 kg

Water – 8-10 cups

Fresh lime – 5

Citric acid – 1 ½  tsp (can be replaced with 3 lemons)

Grape or Strawberry essence – 1 tsp (optional)

Procedure

1. Pressure cook the beetroot pieces with 2 cups of water.
2. Grind this until you get a smooth pulp.
3. Strain it.
4. Add 1 more cup of water while straining.
5. Boil sugar in the remaining water.
6. When the sugar completely dissolves and starts sticking, add the pulp to the sugar syrup.
7. Add essence, citric acid and lime juice to it and stir well.
8. Pour the squash into a dry bottle when cool.
9. Refrigerate.  ( Please add water while making a drink. Add more sugar if needed.

American Easy Sandwich

American Easy Sandwich

Today I am presenting American Easy Sandwich, this is very easy and fine looking sandwich.

Ingredients

Bread slices – 2

Cheese (ground)  - 2 pieces

Butter (ground) – 2pieces

Beetroot – 1

Carrot- 1

Cucumber – 1

Salt – As reqd

Procedure

1. Half boil beetroot and carrot. Add salt while boiling
2. Grate beetroot, carrot and cucumber. Keep it separately.  ( Its better not to use the moist inner part of cucumber because it will wet the bread.)
3. Take cheese and butter in equal quantity and ground (mix) it together.
4. Remove the borders of bread slices and cut the slice into two equal sized pieces.
5. Apply cheese-butter mix on one bread pieces.
6. Put grated beetroot lightly above that.
7. Take another bread pieces and paste cheese-butter mix on both sides.
8. Put that on the bread on which we applied beetroot.
9. Spread grated carrot above the second bread piece.
10. Again apply cheese-butter mix on another bread piece and add grated cucumber above.
11. Apply cheese butter mix on one side of the next bread and put it on the cucumber spread slice.  ( one sandwhich with 4 bread pieces, ie, two bread slices.)
12. Heat a pan and gently heat the sandwich on both sides.
13. Refrigerate for 10 minutes after that so that all pieces with stick together.
14. This is very easy to prepare, though the steps seems along. We can powder pepper above the vegetables also.

American Chocolate Roll

American Chocolate Roll

Today I am presenting American Chocolate Roll, a simple, easy, delicious recipe for children

.

Ingredients

Nuts – 1 cup (cut into small pieces)

Biscuits – 12 pieces (broken into small pieces)

Chocolate powder – 3 tbsp (like boost)

Coconut powder – 1 ½ cups

Condensed milk

Procedure

1. Mix together all the ingredients.
2. Pour a little condensed milk to make a small dough.
3. Roll it into cylinder shape.
4. Cover it with aluminium foil.
5. Refrigerate.
6. Cut into small round shapes and served.

American Chocolate Balls

American Chocolate Balls

Today I am presenting American Chocolate Balls easy to prepare and treat for children at home.

Ingredients 

Marie Biscuits (powdered) – 1 cup

Coconut powder – 1 cup

Drinking chocolate – 1 cup

Condensed milk – 1 cup

Cocoa powder  - 1 cup

Vanilla essence – ½ tsp

Margarine –1 tbsp

Chocolate vermicelli – As reqd

You can also add nuts, tooti frooti to this mixture, if you want variation.

Procedure

1. In a mixing bowl, take powdered Marie biscuits, coconut powder, drinking chocolate, condensed milk, cocoa powder and mix well.
2. Add vanilla essence and margarine & mix once again.
3. Roll into smooth round balls.
4. Roll it in chocolate vermicelli.
5. You may add tooti frooti, while mixing the batter.

Aloo Vada

Aloo Vada 

Today I am presenting Aloo Vada a north indian dish. Which taste awesome my mother cooks really well, I learned this recipe from her.

Ingredients

Potatoes – ½ kg

Garlic pods – 4

Ginger – ½  eanch  piece

Green chillies – 2 (finely chopped)

Coriander leaves – As reqd

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – A few

Asafoetida – a pinch

Turmeric powder  - A pinch

Salt  - As reqd

Oil for frying

Green chillies – 3 nos

For the Batter:

Gram Flour – 1 ½  cups

Wheat flour – ½ cup

Cumin powder  - A pinch

Coriander powder – A pinch

Red chilly powder – A pinch

Salt – As reqd

Procedure

1. For making the filling, boil the potatoes.
2. Peel them off and cut them into small pieces.
3. Put chillies, garlic, ginger and some coriander into the mixer and grind them to a fine paste.
4. Heat oil in a pan.
5. Add mustard seeds, cumin seeds, asafetida and curry leaves.
6. Add finely chopped chillies and sauté.
7. Add turmeric powder.
8. Add potatoes and salt.
9. Stir well and cook for two minutes.
10. Add the ground paste and stir well.
11. Make small round balls of the above mixture and keep them aside.
12. For making a batter, mix together gram flour or besan and wheat flour.
13. Add all the powders together and make a smooth batter.
14. For making aloo vada, dip the potato balls into the batter and fry them till they become golden brown in colour.
15. Served hot with fried green chillies or coconut chutney.

Balu Shahi

Balu Shahi 

Today I am presenting an Indian sweet dish, named Balu Shahi.

Ingredients 

For Balu Shaahi :-

Allpurpose Flour (Maida) – 225 gm.

Ghee – 125 gm

Warm milk/ curd – 2 tbsp

Baking Powder  – 1 tsp

Warm Water – 1 tsp

For Syrup :

Sugar – 250 gm

Water – 2 cups

Procedure

1. Sieve the flour in a mixing bowl and add the heated ghee and baking powder.
2. Rub the mixture in your hands, gradually adding milk/ curd and warm water and mix into a stiff dough.
3. Break off a small portion of the dough into a ball, flatten it and make a deep hole through the center.
4. To prepare the syrup, boil the sugar and water together in a large pan for 15 minutes; the syrup should be quite sticky.
5. Heat the ghee in a frying pan.
6. Fry the balu shahi quite slowly until they are golden brown.
7. When they are fully done, put them in the warm syrup  for a few minutes, shaking the pan frequently to let them become well-coated with syrup.
8. Take them out singly from the pan and place on a shallow dish.

:- Serve cold or hot. 

Almond Burfi

 Almond Burfi

Today I am presenting a premium sweet dish. Following is the ingredients and procedure of the dish.

Ingredients

Almonds (Badam) – 2 cups

(Grind without skin)

Sugar – 2 cups

Ghee – ½ - 1 cup

Milk powder – 2cups

Procedure

1. Make sugar syrup of one string consistency.
2. Mix grind almonds and milk powder and add to the syrup.
3. Stir over low fire adding a ghee little at a time.
4. When it starts leaving the sides, remove and pour into a greased plate.
5. Cut into desired shapes.

Wheat Flour Ladoo (Aata Ladoo)

 Wheat flour ladoo

Today I am presenting North Indian Ladoo recipe, which tastes great and easy to make.

Ingredients

Ghee (Desi) – 250 gm

Wheat flour – 250 gm

Cashew nuts, Almonds(Badam) Raisins – 100 gm (finely chopped)

Sugar – 100 gm

Procedure

1. Heat the ghee in a pan.
2. Add flour and fry, until flour becomes brown.
3. Add sugar and dry fruits and cook for a minute.
4. Turn off the flame and keep aside for 5-10 minutes
5. Make small balls off the mixture and shape them into ladoos.

Aam Ka Panna (A Mango Drink)

Aam ka Panna (A Mango Drink)

Today I am presenting a mango drink. Which helps summer days to cool our body.

Ingredients

Raw mango – 1

Black pepper – 5 (crushed)

Sugar  - ½ cup

Cumin powder – 1 tsp

Black salt – As reqd

Asafoetida – 1 small pinch

Procedure

1. For preparing aam ka panna, boil the raw mangoes in water and let it cool.
2. Drain the water, remove its skin and strain the mango pulp.
3. Add rest of ingredients to it and mix well.
4. Divide this mixture into 4 tall glasses and top up with chilled water.
5. Stir well and serve chilled. 

Aaloo Paratha

Aaloo Paratha

Description

Cooked potatoes and herbs in rotis. 

Ingredients

Wheat flour (Atta) – 2 cup

Vegetable oil – 2 tbsp

Potatoes (large size)- 2 (boiled and mashed)

Green chilly – 1 (chopped)

Onion (medium size) – 1 (chopped)

Red chillies – 3 crushed

Small jeera – 1 pinch

Corriander leaves – 1 bunch (chopped)

Salt – to taste.

Procedure

1        1.        Blend aatta with salt and oil in warm water.
2.      Make flour big globes.
3.       Mix potatoes, salt and other herbs and spices together.
4.       Fill this mixture in each globes and carefully make round chapatis.
5.       Roast both sides in a tawa.

:- Served hot with curd.

. Rice cooked in coconut milk - South Indian

. Rice cooked in coconut milk - South Indian

Ingredients

Basmati rice – 1 cup

Salad oil – 2 tsp

Coconut milk – 2 cups

Onion(big) – 1(dices)

Fresh Pineapple – ¼ cup (diced)

Salt – As reqd

Carrot(grated) – 2 tsp

Cucumber(grated) – 2 tsp

Raw mango(grated) – 2 tsp

For grinding:

Onion(big) – 1

Red chillies – 5

Garlic

Ginger

Procedure

1.        Mix together the ground mixture with the coconut milk.
2.        Pressure cook rice along with the above mixture.
3.        When the rice is cooked and still hot, add the grated vegetables and pineapple pieces with salt  and salad oil.
4.       Mix gently n serve quickly.
5. 
   

Easy Veg Curry - Indian Dish

Easy Veg Curry

Today I am presenting a new dish "Easy Veg Curry", which is easy to cook and taste great.

Following is the ingredient and procedure to prepare the dish.

Ingredients 

Potato(medium) – 2 (cut into medium sized pieces)

Carrot – 2 (cut into medium sized pieces)

Onion – 1( chopped)

Tomato – 1 (chopped)

Ginger-garlic paste – 1 tbsp

Red chilly powder – 1 tsp

Coriander powder – 2 tsp

Turmeric – ¼ tsp

Fennel seeds – ¼ tsp

Cumin seeds – ¼ tsp

Dry red chillies – 3

Curry leaves – Few

Coconut – 4 tbsp

Salt – As reqd

Oil – As reqd

Procedure

1. Heat oil in pressure cooker, add onion and sauté well. Add salt to get onion sauté easily. Add ginger garlic paste and sauté for a minute.
2. Add red chilly powder and coriander powder. Saute for 2 minutes.
3. To this add chopped tomato.When tomatoes are cooked well, add carrot and potato. Mix well to make the masala evenly coated. Add water just enough to dip the vegetables. When boiling starts, close the lid and cook till 3 whistles.
4. Meanwhile in a pan, roast coconut, fennel and cumin withtermeric in medium flame until golden brown in colour. Grind them with required amount of water to make a paste. Add this to the cooked veg.
5. Splutter mustard, dry red chillies and curry leavesin oil and add this to veg curry and boil. Add salt if needed.
6. Goes well with paratha, naan, chapatti etc. You can add more vegetables like beans, green peas, cauliflower, etc..

Spicy rice balls - A South Indian Dish

Spicy rice balls - A South Indian Dish

Hello Friends, Today I am presenting A new south Indian Dish - Spicy Rice Ball, which taste awesome, my mother cooks really well, i learned this recipe from her. 

Following i am presenting the ingredients and Preparation method.

Ingredients

Rice Flour – 1 cup

Water – 1 ½ cup

Chilly powder – 1 tsp

Asafoetida powder – 2 pinches

Oil – 2 tsp

Mustard seeds – ½ tsp

Dry red chillies – 2

Curry leaves – 1 spring

Salt – As required.

Procedure

1. Boil water in a pan.
2. Add chilly powder and asafoetida.
3. Make paste of rice flour and add to the boiling water stirring continuously to avoid lumps.
4. Add salt to taste.
5. Keep stirring, till it thickens.

Alternatively, pour the boiling water into the flour and mix with spoon.

     6   Allow it to cool.

    7.   Roll into small balls of the size of marbles

Apply a little oil on your hands while doing so.

8.Steam the balls for 5 minutes.

9.Allow it to cool.

10. Heat oil in a pan.

11 Add mustard seeds, red chillies and curry leaves.

12 Add the rice balls and stir.

Server the Hot dish to your loved once and enjoy it.

Indian Sweet Dish - Mix Halwa ( Apple, Banana and Carrot )

Indian Sweet Dish - Mix Halwa ( Apple, Banana and Carrot  )

Mix Halwa is a Sweet Indian dish, which taste very good and fills you with joy. 

I am presenting the dish to you guys, so that you can enjoy it.

Following is the procedure and ingredients to prepare the Dish. 

Ingredients :

Apple (chopped) – 1 cup

Banana (chopped) – 1 cup

Carrot – 1 cup

Milk – 1 cup or

Milk powder – ½ cup

Coconut – 1 cup

Ghee – ¾ cup

Sugar – 2 cups

Cardamom powder – As required

Nuts for garnishing.

Procedure

1. Grind carrot and milk together.
2. Mix all the ingredients together except ghee.
3. Keep on stirring till the apple & banana pieces are cooked and the halwa becomes one mass.
4. Add ghee and cardamom powder.
5. Remove from the stove top.
6. Garnish with nuts of your choice.

Let me know how did you find the Dish.