Preparation:10
Cook: null
Total Time: 10 mins
Servings:
Ingredients
2 lbs Sour Cream or hung curds (dahi)
1/2 tsp saffron (kesar) strands
sugar to taste (also depands on sourness of Sour Cream)
2 8 oz. cans of mixfruits, strained.
1 1/2 cups mixed nuts
1 tbsp milk (to soke kesar)
4 tbsp cardamom (elaichi) powder
Method
Soke kesar in one table spoon warm milk for minute or two. Crush kesar in the milk with a spoon or finger.Mix sugar and sauer cream in one bowl.Mix teh kesar mixer with sauer cream and sugar. After two mints. add dry fruits and at the end, add Add regular fruits. sprinkel elaychi on top andServe.
Saturday, December 3, 2016
Tasty Creamy Mix Fruit Salad
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
500 ml milk
2 cups sugar
4 tbsp custard powder
100 gms whipped cream
2 cups chopped mixed fruits
2 tbsp chopped mixed nuts
Method
In a deep pan, boil the milk add sugar and mix well.Meanwhile, combine the custard powder with 4 tbsp milk and mix well.Add this custard powder mixture to the milk, while stirring continuously and mix well and simmer till milk becomes thick.Remove from the flame and keep aside to cool.Add the whipped cream and mix well.Add the fruits and nuts and mix well.Keep in the refrigerator for 2 hours.Serve chilled.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
500 ml milk
2 cups sugar
4 tbsp custard powder
100 gms whipped cream
2 cups chopped mixed fruits
2 tbsp chopped mixed nuts
Method
In a deep pan, boil the milk add sugar and mix well.Meanwhile, combine the custard powder with 4 tbsp milk and mix well.Add this custard powder mixture to the milk, while stirring continuously and mix well and simmer till milk becomes thick.Remove from the flame and keep aside to cool.Add the whipped cream and mix well.Add the fruits and nuts and mix well.Keep in the refrigerator for 2 hours.Serve chilled.
Raw Mango Pachadi
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
4 raw mangoes , peeled and sliced
4 green chillies , slit green chillies
8 tbsp grated jaggery (gur)
salt to taste
2 tbsp oil
4 whole dry red chillies
1 tsp mustard seeds ( rai / sarson)
Method
Heat a non stick pan, add the raw mangoes and slit green chilies along with 1 cup of water and simmer till the mangoes becomes soft and tender.Add the jaggery and mix until the jaggery is dissolved.Add the salt and mix well. Keep asdie.Heat the oil in another non stick pan, add whole red chillies and mustard seeds.When the seeds crackle pour the tempering over the cooked mangoes and cover immediately with a lid.Serve immediately.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
4 raw mangoes , peeled and sliced
4 green chillies , slit green chillies
8 tbsp grated jaggery (gur)
salt to taste
2 tbsp oil
4 whole dry red chillies
1 tsp mustard seeds ( rai / sarson)
Method
Heat a non stick pan, add the raw mangoes and slit green chilies along with 1 cup of water and simmer till the mangoes becomes soft and tender.Add the jaggery and mix until the jaggery is dissolved.Add the salt and mix well. Keep asdie.Heat the oil in another non stick pan, add whole red chillies and mustard seeds.When the seeds crackle pour the tempering over the cooked mangoes and cover immediately with a lid.Serve immediately.
Aval Pottu
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 servings\
Ingredients
1 cup beaten rice (poha)
1 cup jaggery (gur)
1 cup milk
1/4 cup grated coconut
2 tbsp ghee
2 cardamoms (elaichi)
chopped nuts for garnishing
Method
Blend the poha to a coarse powder, add the milk and 1 cup of water, mix well and keep aside to soak for an hour.Add add 1 cup of water in a deep pan, add the jaggery, and mix well till the jaggery dissolves.Strain and again boil the syrup.Add the soaked poha, while stirring continously for 5 minutes. Remove from the flame and keep stirring till the syrup cools down.Add the remaining ingredients and mix well.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 servings\
Ingredients
1 cup beaten rice (poha)
1 cup jaggery (gur)
1 cup milk
1/4 cup grated coconut
2 tbsp ghee
2 cardamoms (elaichi)
chopped nuts for garnishing
Method
Blend the poha to a coarse powder, add the milk and 1 cup of water, mix well and keep aside to soak for an hour.Add add 1 cup of water in a deep pan, add the jaggery, and mix well till the jaggery dissolves.Strain and again boil the syrup.Add the soaked poha, while stirring continously for 5 minutes. Remove from the flame and keep stirring till the syrup cools down.Add the remaining ingredients and mix well.Serve hot.
Cottage Cheese Parathas
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 3 parathas
Ingredients
To Be Mixed Together For The Filling
2 cups grated paneer (cottage cheese)
1 cup grated processed cheese
1/2 cup grated mozzrella cheese
3 big potatoes , boiled , peeled and grated
2 big carrot , grated and squeezed
1/2 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
For The Dough
4 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Cover with a wet muslin cloth and keep aside for 15-20 minutes.Divide the dough into 3 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 3 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 2 more parathas.Serve hot.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 3 parathas
Ingredients
To Be Mixed Together For The Filling
2 cups grated paneer (cottage cheese)
1 cup grated processed cheese
1/2 cup grated mozzrella cheese
3 big potatoes , boiled , peeled and grated
2 big carrot , grated and squeezed
1/2 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
For The Dough
4 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Cover with a wet muslin cloth and keep aside for 15-20 minutes.Divide the dough into 3 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 3 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 2 more parathas.Serve hot.
Aloo Bahaar
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 servings
Ingredients
1 tsp cumin seeds (jeera)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) seeds powder
1/2 tsp cumin seeds (jeera) powder
1 tsp chilli powder
salt to taste
1/2 tsp turmeric powder (haldi)
3/4 tsp dried mango powder (amchur)
4 tsp dried fenugreek leaves (kasuri methi)
1 cup milk
2 tsp tomato puree
1 cup green peas
3 potatoes cut into 3/4\" fingers
3 tsp oil
Method
Heat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the ginger paste and garlic paste and saute til they turn golden brown in colour.Add the red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt, mix well and cook for 2 minutes.Add a cup of water, potato, green peas, tomato paste, milk and bring to a boil.Add the kasuri methi ,amchur and tomato paste and simmer till gravy thickens and oil seperates and floats on top.Serve with naan or roti.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 servings
Ingredients
1 tsp cumin seeds (jeera)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) seeds powder
1/2 tsp cumin seeds (jeera) powder
1 tsp chilli powder
salt to taste
1/2 tsp turmeric powder (haldi)
3/4 tsp dried mango powder (amchur)
4 tsp dried fenugreek leaves (kasuri methi)
1 cup milk
2 tsp tomato puree
1 cup green peas
3 potatoes cut into 3/4\" fingers
3 tsp oil
Method
Heat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the ginger paste and garlic paste and saute til they turn golden brown in colour.Add the red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt, mix well and cook for 2 minutes.Add a cup of water, potato, green peas, tomato paste, milk and bring to a boil.Add the kasuri methi ,amchur and tomato paste and simmer till gravy thickens and oil seperates and floats on top.Serve with naan or roti.
Dry Fruit Raita
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings
Ingredients
4 tbsp chopped walnuts (akhrot)
4 tbsp powdered almonds (badam)
2 cups curds (dahi)
1/4 cup chopped apples
2 tbsp soaked and chopped dates (khajur)
a pinch salt
2 tsp olive oil
1 tsp cumin seeds (jeera)
a pinch freshly ground black pepper (kalimirch) powder
2 tbsp chopped basil
Method
Combine all the the ingredients, except the oil and cumin seeds in a bowl and mix well.Heat the oil and add the cumin seeds.Add this to the curds and mix well.serve chilled.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings
Ingredients
4 tbsp chopped walnuts (akhrot)
4 tbsp powdered almonds (badam)
2 cups curds (dahi)
1/4 cup chopped apples
2 tbsp soaked and chopped dates (khajur)
a pinch salt
2 tsp olive oil
1 tsp cumin seeds (jeera)
a pinch freshly ground black pepper (kalimirch) powder
2 tbsp chopped basil
Method
Combine all the the ingredients, except the oil and cumin seeds in a bowl and mix well.Heat the oil and add the cumin seeds.Add this to the curds and mix well.serve chilled.
Special Kheer
Preparation:35 mins
Cook: 25 mins
Total Time: 601 hours
Servings: Makes 4 servings
Ingredients
2 ltrs milk
1 cup rice (chawal)
1 tsp ghee
1 1/2 cups jaggery (gur)
1 tsp cardamom (elaichi) powder
1/2 cup sliced almonds (badam)
1/2 cup sliced pistachio
Method
Heat the ghee in a nonstick pan on slow flame.Add rice and fry it until it is converted in a light brown colour.Take this rice in a bowl and crush it coarsely through a stone or any other thing.Take rice in a nonstick pan and add the milk in a pan.Stir it frequently for 20 minutes on a medium flame.Take 1 1/2 cup of milk in a bowl and warm it.Add jaggery in this milk and dissolve it in milk.Add jaggery dissolved milk in boiled milk.Add the almond and pistachio.Add cardamom powder, mix well and remove from the flame.Keep it in a refrigerator and serve it cool.
Cook: 25 mins
Total Time: 601 hours
Servings: Makes 4 servings
Ingredients
2 ltrs milk
1 cup rice (chawal)
1 tsp ghee
1 1/2 cups jaggery (gur)
1 tsp cardamom (elaichi) powder
1/2 cup sliced almonds (badam)
1/2 cup sliced pistachio
Method
Heat the ghee in a nonstick pan on slow flame.Add rice and fry it until it is converted in a light brown colour.Take this rice in a bowl and crush it coarsely through a stone or any other thing.Take rice in a nonstick pan and add the milk in a pan.Stir it frequently for 20 minutes on a medium flame.Take 1 1/2 cup of milk in a bowl and warm it.Add jaggery in this milk and dissolve it in milk.Add jaggery dissolved milk in boiled milk.Add the almond and pistachio.Add cardamom powder, mix well and remove from the flame.Keep it in a refrigerator and serve it cool.
Oats Chakkara Pongal
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 1/2 cups quick cooking rolled oats
3/4 cup boiled moong dal
1 cup jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 tbsp ghee
1/2 cup water
chopped cashewnut (kaju) for garnishing
raisins (kismis) for garnishing
Method
Toast the oats for about 5 minutes, on low heat.Meanwhile, bring the water to a boil. Once the oats is ready, sprinkle the water over it and keep stirring.Keep adding the water until the oats are nicely cooked.In a saucepan, melt the jaggery with 1-2 tablespoons of water. Once the jaggery is completely melted, add the cooked oats and moong dal and mix well.Allow it to simmer for 10-12 minutes or until most of the excess water is absorbed and you are left with a nice ooey gooey mixture. Remove from the flame and keep aside.Heat the ghee in a small pan, add the cashews and raisins and sauté for a couple of minutes.Garnish the prepared pongal with the sautéed nuts and raisins.Serve hot.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 1/2 cups quick cooking rolled oats
3/4 cup boiled moong dal
1 cup jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 tbsp ghee
1/2 cup water
chopped cashewnut (kaju) for garnishing
raisins (kismis) for garnishing
Method
Toast the oats for about 5 minutes, on low heat.Meanwhile, bring the water to a boil. Once the oats is ready, sprinkle the water over it and keep stirring.Keep adding the water until the oats are nicely cooked.In a saucepan, melt the jaggery with 1-2 tablespoons of water. Once the jaggery is completely melted, add the cooked oats and moong dal and mix well.Allow it to simmer for 10-12 minutes or until most of the excess water is absorbed and you are left with a nice ooey gooey mixture. Remove from the flame and keep aside.Heat the ghee in a small pan, add the cashews and raisins and sauté for a couple of minutes.Garnish the prepared pongal with the sautéed nuts and raisins.Serve hot.
Kesar Phirni
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 servings
Ingredients
500 ml milk
50 gms sugar
75 gms rice flour (chawal ka atta)
a few strands of saffron (kesar) strands
8 cardamoms , powdered
25 gms pistachios
25 gms almonds (badam)
Method
Boil the milk in a deep pan till it reduces to half its quantity.Add the rice flour to this and whisk well so that no lumps remain.Add the sugar, mix well and cook till the sugar dissolves.Dissolve the saffron in warm milk and add this to the above mixture.Pour the phirni in earthen bowls and garnish with pistachios and almonds.Allow it to cool and set in the refrigerator and serve cold.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 servings
Ingredients
500 ml milk
50 gms sugar
75 gms rice flour (chawal ka atta)
a few strands of saffron (kesar) strands
8 cardamoms , powdered
25 gms pistachios
25 gms almonds (badam)
Method
Boil the milk in a deep pan till it reduces to half its quantity.Add the rice flour to this and whisk well so that no lumps remain.Add the sugar, mix well and cook till the sugar dissolves.Dissolve the saffron in warm milk and add this to the above mixture.Pour the phirni in earthen bowls and garnish with pistachios and almonds.Allow it to cool and set in the refrigerator and serve cold.
Uppma
Preparation:10 min
Cook: 15 min
Total Time: 25 mins
Servings:
Ingredients
1 onion, chopped
1 tomato, chopped
1 potato, cut into cubes
1/4 cup frozen green peas
3 green chillies , slit
1 \" piece of ginger (adrak), grated
10 to 12 curry leaves (kadi patta)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split Bengal gram)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
7 to 8 tbsp oil
salt to taste
lemon juice to taste
1/2 cup semolina (rava)
1 1/4 cups water
Method
In a broad pan add 1 tbsp oil and fry sooji for 3-4 min in sim.Transfer it to a plate and keep aside.In another vessel boil water.Meanwhile in the same pan that was used to fry sooji add the remaining oil and add mustard,and after it crackles,add black gram,bengal gram ,jeera,hing,curry leaves,green chillies,ginger and fry for a few seconds.Then add onion,and fry for a min,then add potatoe and peas and cover and cook till potatoes are cooked.Now add tomatoes and salt and cook for another min.Then add sooji and salt for the sooji and mix well and add the boiled water.Keep stirring as you add water because sooji tends to form lumps .Now sim the flame and cover and leave it for 3-4 min.then remove from flame and squeeze lemon juice as desired .
Cook: 15 min
Total Time: 25 mins
Servings:
Ingredients
1 onion, chopped
1 tomato, chopped
1 potato, cut into cubes
1/4 cup frozen green peas
3 green chillies , slit
1 \" piece of ginger (adrak), grated
10 to 12 curry leaves (kadi patta)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split Bengal gram)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
7 to 8 tbsp oil
salt to taste
lemon juice to taste
1/2 cup semolina (rava)
1 1/4 cups water
Method
In a broad pan add 1 tbsp oil and fry sooji for 3-4 min in sim.Transfer it to a plate and keep aside.In another vessel boil water.Meanwhile in the same pan that was used to fry sooji add the remaining oil and add mustard,and after it crackles,add black gram,bengal gram ,jeera,hing,curry leaves,green chillies,ginger and fry for a few seconds.Then add onion,and fry for a min,then add potatoe and peas and cover and cook till potatoes are cooked.Now add tomatoes and salt and cook for another min.Then add sooji and salt for the sooji and mix well and add the boiled water.Keep stirring as you add water because sooji tends to form lumps .Now sim the flame and cover and leave it for 3-4 min.then remove from flame and squeeze lemon juice as desired .
Stuffed Okra
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 servings
Ingredients
250 gms ladies finger (bhindi)
1/2 tsp chilli powder
3 tbsp roasted peanuts powder
1/2 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch turmeric powder (haldi)
1 1/2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
a pinch asafoetida (hing)
Method
Combine the peanut powder, chilli powder, coriander powder, cumin powder,salt and 1 tsp oil and mix well. Keep aside.Wash the ladies finger and dry it completely.Remove the stalk and cut slit the okra in the middle.Fill the each okra with above filling.Take a kadhai and put oil,when oil becomes hot put mustard seeds when mustard seeds crackle put hing and turmeric powder. Then immediately put okra in it.Cook on the medium heat stirring occasionally until done.You can add the filling if it is left after filling the okra while cooking.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 servings
Ingredients
250 gms ladies finger (bhindi)
1/2 tsp chilli powder
3 tbsp roasted peanuts powder
1/2 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch turmeric powder (haldi)
1 1/2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
a pinch asafoetida (hing)
Method
Combine the peanut powder, chilli powder, coriander powder, cumin powder,salt and 1 tsp oil and mix well. Keep aside.Wash the ladies finger and dry it completely.Remove the stalk and cut slit the okra in the middle.Fill the each okra with above filling.Take a kadhai and put oil,when oil becomes hot put mustard seeds when mustard seeds crackle put hing and turmeric powder. Then immediately put okra in it.Cook on the medium heat stirring occasionally until done.You can add the filling if it is left after filling the okra while cooking.Serve hot.
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