Thursday, February 24, 2011

CORN PULLAV


Prepation time 30 minutes cooking time 30 minutes serve 10
1 1/2 teacups uncooked rice
1 packet frozen whole corn
2 capsicum
1 large tomato
3 sticks celery
3 spring onions
2 onions
3 teaspoon curry powder
4 tablespoon ghee
salt
4 green chillies
1 piece ginger
6 cloves garlic
Boil the rice each grain of the rice should be seperated
Open the packet of corn and thaw in a colander
Cut all the vegetables
Chop the leaves of the spring onions
Heat the ghee in a vessel and fry the onions for a while
Add the paste and fry for 4 minutes
Add the curry powder and fry again for 2 minutes
Add the capsicum tomatoes celery and spring onions and cook again for 4 minutes
Add the corn rice and salt and cook for 5 minutes

SERVE HOT

VEGETABLE CHOW-CHOW


Preparation time 20 minutes cooking time 15 minutes serves 10
100 grams cucumber
100 grams french beans
250 gram cabbage
150 grams cauliflower
2 capsicums
3 onions
4 stiks celery
3 carrots
leaves of spring onion and celery
1/2 teaspoon soyasauce
1/2 teaspoon ajinomoto powder
1 teaspoon sugar
2 tablespoons plain flour
5 tablespoons refined oil
salt
green chillies in vinegar and chilli sauce to serve
Slice the onions and carrots
Cut the french beans and celery into pieces
Cut the rest of the vegetables
Mix the flour in 11/2 teacups of water
Heat the oil and add the vegetables and ajinimoto powder
Cook on a high flame for 4 to 5 minutes
Add the flour and mix mixtures
Add sugar soya sauce and salt and cook for 3 minutes

SERVE HOT WITH CHILLIES IN VINEGAR AND CHILLI SAUCE

COCONUT ICE-CREAM


Preparation time 20 minutes cooking time 20 minutes serves 7 to 10
2 litre milk
500 gram condensed milk
2 coconut
1/2 grated coconut
Boil the milk and reduce to half
Grate nut and add 3/4 teacup of water and squeeze out coconut milk add the boiled milk
Add the condensed milk and grated coconut to the milk mixture and mix well
Prepare the ice cream

RAINBOW DRINK


Preparation time a few minutes makes 2 tall glass
1 tblespoon raspberry syrup
1 teacup pineapple juice
1 teacup orange juice
1 teaspoon lemon juice
60 ml ginger -ale
ice
Pour the raspberry syrup into a tall glass
Add the juices and ginger -ale
Top with crushed ice and serve cold.

CURRIED BEANS


Preparation time 15 minutes cooking time 15 minutes serves 5 to 8
500grams baked beans
3 onions
3 clove crushed garlic
2 teaspoon curry powder
1/2 teaspoon chilli powder
1/2 teaspoon tomato ketchup
2 tablespoon ghee
salt
Chop the onions very finely
Fry the onions in the ghee for 3 minutes
Add the garlic and fry again for 2 minutes
Add the curry and chilli powder and fry again for 1 minute
Add the baked beans tomato ketchup and a little salt if requires

SERVE HOT WITH RICE   

RISOTTO


Preparation time 25 minutes cooking time 45 minutes serves 7
1 1/2 teacups uncooked rice
1 onion
10 to 15 french beans
7 tablespoon tomato puree
1 teaspoon sugar
100 grams grated cooking cheese
3 tablespoon ghee
salt
Chop the onions finely
Cut the other vegetables into small pieces
Heat the ghee and fry the onions
Add the rice and vegetables and cook for 4 minutes
Add 1 tea cup of water the tomato puree sugar and salt and cook for 40 minutes
When the rice is almost cooked add half the cheese cover and cook for few minutes.
SERVE HOT.

Wednesday, February 23, 2011

CHOLE


teacup kabuli chans
chopped onions
potatoes
dhania jeera powder
tomatoes
chilli powder
amchur powder
garam masala
soda bi carv
black pepper
tablespoon ghee
salt
slices of tomatoes and ginger chopped coriander a a few whole green chillies
soak the chana for atleast 7 hours
add 1/2 teaspoon soda bi cerb and cook in a pressure cooker
cut the tomatoes and potatoes heat the ghee in a big vessel and fty potatoes until soft
add onions and cook for a little ime
add the dhania powder and chilli powder and do it again
add the boiled chana and salt
after 10 minutes add garam masala
amchur and black pepper powder and cook for 3 minutes
add potatoes and tomato and cook for 3 minutes
decorate with coriander
SERVE HOT

CHINESE EGG FRIED RICE


2 eggs
salt and pepper for taste
2 teaspoon water
mix the egg water salt and pepper together and make a omelet.
cut into pieces.
proceed as for fried rice and add to the cooked rice just before serving.

CHERRY FRUIT SALAD


Preparation time 25 minutes
pineapple slices
450grams peach
500gram pears
teaspoon chopped celery
250 gram cheese
tablespoon fresh cheese
2 tablespoon fresh cream
1 head lettuce
salt
chop the fruits and put to chill
crumble the cottage cheese and add salt
line a salad bowl with lettuce leaves
put the cheese in the centre and surround it with fruits
insted of chopping fill the cottages wth cheese mixture and arrange it.
SERVE COLD

JELLY CAKES

300grams iceing sugar
300 grams butter
450grams plain flour
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon lemon essence
a few drops of lemon colour
raspberry jam
milk
slices of almond
sieve the flour and baking powder together
sieve the icing sugar
cream the margarine and sugar very well until light and creamy
add one egg at a time beating well each time
add the colour essence and flour
flour the board and roll out the dough into 6 mm
grease and dust the pastry tin
first one big round in each cavity of the pastry tin then put 1 teaspoon of jam over it
make small holes
insert 2 to 3 almonds over it
bake it hot

VEGETABLE JHALFRAZIE

3 teacups mixed boiled vegetables french beans fresh peas potatoes and carrot
2 onions
3 spring onions
2 tomatoes
5 green chillies
13 mm piece ginger
1 tbsp coriander
1 teacup tomato ketchup
1 teaspoon chilli powder
1 teaspoon sugar
3 tablespoons ghee
salt
chop the onions spring onions with leaves tomatoes green chillies ginger and coriander separately
heat the ghee in avessel and fry onions until becomes golden
now add the tomatoes ketchup boiled vegetables spring onions chilli powder sugar salt and little water and cook for 7 to 0 minutes
SERVE HOT

BUTTER CHICKEN WITH TANDOORI ROTI

1 chicken
400 gram tomato
2 tsp ginger paste
3/4 tsp garlic paste
4 green cardamoms
2 cloves
1 stick cinnamon
2 tbsp cashew nut paste
3/4 red chilli powder
1/2 cup cream
2 tbsp butter
1 green chilli
salt
3 cups wheat flour
2 tsp oil
1/2 tsp salt
Wash and cut chicken into pieces heat water in a heavy bottomed pan,fry green chilli garlic and ginger and garlic paste add to,ato and all other masala cook till masala is done add chicken pieces fry for 15 minutes alomg with the masals
Then add 1 cup of hot water cover and till the chicken is done add cream and simmer over a low flame for 3-4 minutes.rub ghee and salt on the flour add enough water to form a stiff dough preheat tandoor for 5 minutes.now roll the rotis and place then on the heated trays.cook in tandoor till done.apply ghee and serve hot.

CLUB SANDWICH WITH COLD COFFEEAND ICECREAM

4 BREAD SLICES
1 CHEESE SLICE
2 TBSP BUTTER
4 CUCUMBER SLICES
SALT AND PEPPER TO TASTE
4 TOMATO SLICES
2 CUP MILK
1/2 TSP COFFEE POWDER
2 TSP SUGAR
1 SCOOP VANILLA ICE CREAM
COCOA POWDER
REMOVE THE SLICES OF THE BREAD ON OME SIDE APPLY BUTTER PLACE CUCUMBER SLICES ON THE TOP AND SPRINKLE SALT AND PEPPER ON IT TOP IT WITH 2ND BUTTER SLICE PLACE CHEESE SLICE AND TOMATO SLICE OVER IT SPRINKLE SALT AND PEPPER OVER IT COVER IT WITH 3RD BUTTER SLICE APPLY BUTTER ON TOP FINALLY TOP IT WITH THE 4TH BUTTERED SLICE PRESS SANDWICH A LITTLE AND CUT IT DIAGONALLY INTO2
SERVE WITH POTATO CHIPS AND SAUCE

FRESH FRUIT PARATHAS

2 cup flour
1 large apple grated
8-10 dates finely chopped
1 cup orange juice
1/2 cup sugar
oil for cooking
Make a dough with flour and other ingrediants and one tablespoon of oil keep for 15 minutes make balls and roll them out into round parathas cook on a tawa with oil on both sides
SERVE HOT WITH BUTTER

PALAK PANEER

4 bunches spinach
1 onion
25 mm piece ginger
4 green chillies
1/2 teaspoon turmeric powder
250 gram paneer
2 tbsp ghee
ghee for deep frying
salt
a pinch soda bi carb
chop the onion chilli ginger finely
chop the spinach finely add 2 teaspoon of water and a pinch of soda bi-carb and cook
when cooked blend it in liquidiser
cut the paneer in small pieses and fry it
fry the onion for a few minutes
add all the ingrediants and fry again
add spinach paneer and salt.
SERVE HOT

PANEER TIKKA

200gram paneer
100 gram capsicums
150 gram tomatoes
1 tea cup chopped mint leaves
1/2 teacup chopped coriander
1 teaspoon cumin seeds
4 green chillies
2 teaspoon lemon juice
salt
1 tablespoon fresh cream
3 tablespoon frsh curd
1 tbsp oil
salt
Cut the paneer capcicum and tomatoes into square
apply half the chutney
Cook in a tandoor for a few minutes and roast it on a flame until it becomes pink.heat and oil and fry the remaining chutny for a while
Add the cream and curd and cook for 1 minute.addsalt
Arrange the tikka on a plate
Pour the gravy on top
SERVE HOT

ORANGE SHAKE

Preparation time 15 minutes make 6 glasses
4 teacups orange juice
3 tbsp orange squash
1 1/2 teacup fresh curds
6 teaspoon sugar
ice-cubes
Blend the orange juice orange squash curd sugar and ice in a blender.
POUR INTO INDIVISUAL GLASSES AND SERVE

SWEET CORN SOUP

1 can cream style corn
1/2 teaspoon soya sauce
2 tablespoon cornflour
salt to taste
1/2 tsp ajinomoto powder
Mix all the ingrediants add 4 to 6 teacups of water amd cook for 35 minute
SERVE HOT WITH CHILLI SAUCE AND VINEGAR

NOODLES

1500grams noodles
2 teaspoon oil
Break the noodles into pieces
Put plenty of water to boil
Add the oil
Add the noodles and cook
When the noodles become soft and cooked wash under running wter

CREAM SALAD

250gram fresh cream
5 to6 table spoon salad oil
1 tsp mustard powder
3 teaspoon sugar
1 teaspoon salt
4 teaspoon lemon juice
1/2 teaspoon pepper
Mix all the ingrediant .Store in a refregerator.

CROUTONS

Preparation time 10 minutes
a few day old bread slices butter
cut day old bread slices into small pieces and put in a frying pan.saute in a little hot butter till it becomes brown.
SERVE HOT WITH SOUP.

BREAD BHUJIA

Preparation time 20 minutes cooking time 20 minutes serve 15
1 medium loaf bread
1/2 teacup soared curd
1 teacup gram flour
4 green chillies
4 chopped green chilli
3 tbsp chopped coriander
1/2 tsp chilli powder
salt to taste
oil for frying
Remove the top crust of the loaf
Crumble the loaf into small pieses
Add the curd and little water to soak bread pieses leave for atleast 2 1/2 hours.Add the coriander green chillies chilli powder gram flour and saltPut a spoonful of mixture in hot oil and deep fry.
SERVE HOT.

PANEER

250 grams hard paneer
4 teaspoon plain flour
1 tsp salt
1 tsp chilli powder
1 tsp amchur
1 tsp ajwain
oil for frying
Cut the paneer in small pieces
Mix the plain flour and 1/2 tsp salt in 2 teacup of water
Mix the amchur powder amchur powder 1/2 tsp salt and ajwain
Dip the paneer into the batter
Deep fry the paneer in oil
Roll it in masala mix
Put the toothpick and serve it hot.

PINEAPPLE AND ORANGE CUP

Preparation time 15 minutes cooking time 10 minutes makes 7 glasses
4 teacups pineapple juice
1 teacup orange juice
juice of 2 lemons
rinds of orange and lemon
sugar for taste
soda water
ice for decoation
Mix the lemon orrange and pineapple juice.Slice the rinds of lemon and orange and boil it for 7 minutes in 1 teacup of water.coo;.Add the boiled rinds to the mixed juice.Add sugar and soda water as required.

VEGETABLE ICE CUBES

CARROT
CUCUMBER
RADISH
PARSLEY
WATER
Arrange one cucumber radish or carrot slice in each square of an ice cube tray.Add a little water to each cube and freeze.Fill the tray with water and freeze till firm.

Tuesday, February 22, 2011

LEMON COOLER

lemonade
a few drops of lemon juice
fill a glass upto three quarters emonade add few drops of lemon juice to it top the lemonade with lemon
Serve it

BOILED NOODLES

150grams noodles
3 teaspoon oil
just break the noodles into big pieces and put plenty of water into it and boil.Add the oil to the boiling water add noodles and cook when soft and cooked wash under running water

WHITE SAUCE

2 tabble spoon butter
2 tablespoon plain flour
2 teacups milk
salt and pepper
melt the butter add the flour and cook for 3 minutes without browning stirring
remove from heat and add the milk mix it well till blended return to the heat and cook slowly until the sauce thickens add peeper and salt and mix it

MANGO DELIGHT ICE CREAM

10 ripe mangoes
2 tsp sugar
12 tsp milk
remove the skin of 3 mangoes chop them finely and keep aside
take the juice from the remaining mangoes
add sugar to the juise
boil milk for 20 minutes
cool the milk and then mix the milk mango juice and chopped mangoes
prepare the ice cream

VEGETABLES AND BEANS

185 grams rajma
185 grams french beans
185 grams carrot
4 onions
1 tsp chilli powder
2 tbsp tomato ketchup
2 tbsp ghee
salt
carrot potato tomatoes
soak the rajma for 6 hours
boil and soak until soft
cut the vegetables into long strips boil french beans and carrots
cut the vegetables for the sauce in big pieces add3 tsp of water cook in pressure cooker heat the ghee and fry the onions
Add all the ingrediants and cook for few minutes
SERVE HOT

CUTLET WITH CHEESE

Preparation time 30 minutes cooking time 40 minutes make 20 cutlets
4 boiled potatoes
300 gram cheese
2 tbsp chopped coriander
6 chopped green chillies
1 chopped onion
3 sliced bread
salt
1 teascup plain flour
oil
tomato ketchup for serving
mash the potatoes very well
crumble the cheesesoak the bread for 3 minutes and remove the from it
mix all the ingrediants very weadd salt
shape like cutlets
mix the flour in 1 1/2 teacups of water
dip the cutlets and ro;; it
deep fry the cutlets
SERVE HOT

KAS PAKODAS

8-10 karelas
1 tbsp amchur
1 tbsp coriander powder
salt to taste
1/2 tsp red chilli powder
1 cup basen
ajwain
oil for frying
Peel slit and boil the keralas in salted water fill with amchur coriander powder salt and red chilli powder through the slits make a thick batter of basen with salt and ajwain dip each stuffed karela in besan and fry in oil till it turns golden brown
SERVE HOT WITH CHUTNEY

EGG PARANTHAS

2 eggs
1 1/2 cups of wheat flour
2 tsp onion choppes
2 greem chillies
2 tbsp coriander leaves
milk
salt to taste
oil for cooking
Beat the eggs add all other ingrediants and wheat flour to it and make a dough keep 6 minutes
make thin round or square parathas and cook both side
SERVE IT HOT.

MISSA PARANTHAS

2 cups chana wheat flour
1 cup wheat flour
1/2 cup onion choppes
2 chillies
salt to taste
1/2 tsp red chilli powder
1/2 tsp ajwain
oil for cooking
make a soft dough with all ingrediants and 2 tsp oil make thick chappaties and cook on a tawa putting oil
SERVE WITH BUTTER

POTATO PARANTHAS

a dough made with 2 cups of wheat flour
1 cup potato(boiled and mashed)
2 tbsp onion(chopped)1 tsp ginger(chopped)1 tsp amchur
1/2 tsp red chilli powder
1 tbsp coriander leaves
2 green chillies
salt to taste
oil for cooking
Mix all the ingrediants with mashed potato
civide the dough into 6-8 parts to make balls.filleach ball with stuffing  roll these and cook on a tawa putting oil on both sides.
SERVE HOT WITH BUTTER AND CURD.

CREAM OF MUSHROOM SOUP

100 GRAM BUTTON MUSHROOM
1 ONION
1 SMALL POTATO
1 CUP MILK
1 TBSP CORNFLOUR
1 TBSP BUTTER
SALT TO TASTE
1/4 TSP WHITE PEEPER POWDER
Peel chop and boil the onion and potato in 2 cups of water blend in a mixie and sievegrind 1/2 of the mushroom and finely chop the remaining heat butter put cornflower into it and cook for a minute on a low flame add milk and cook till thick add stock 2 cups of water and chooped mushroom add salt and pepper
SERVE THE SOUP

RAJMAH CHAWAL

1 cup rajmah
salt to taste
1 tsp oil
1 pc of ginger
2 green chillies
2 tomatoes
2 onion
1 tbsp coriander leaves
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala
coriander leaves
2 cup basmati rise
4 cup water
1 tsp lime water
1 tsp ghee
Soak rajmah overnight in 5 cups of water add salt and cook in a pressure cooker until soft.mix so as to mash rajamah.Heat oil in a pan fry onions add ginger green chillies tomato salt coriander powder garam masala and turmeric powder.Cook in a low flame oil till oil oozes out.add boiled rajamah and cook for 7 minutes.Then add boiled wter to the desired gravy.cook covered for 5 minutes and served hot with coriander leaves and chawal.clean and soak rice for ahalf an hour in 4 cup of water place the rice for boiling as soon the water boils cover the pan and let the rice cook sprinkle lime juice and ghee
serve hot

BABY CORN PIZZA

2 pizza bases
1 basic recipe tomato sauce
2 cup baby corn(sliced and blanched)
1 1/2 cup mozzarella cheese
1 tbsp olive oil
Heat1/2 the olive oil in a non stick pan over a low flame and place a pizza base on it.Spread half the tomato sauce over the pizza base.Place baby corn slices over the sauce.Top with the cheese.Cover the pan and cook it for 10 to 15 minutes or the base is brown.
SERVE HOT

HERBAL PIZZA

2 pizza base
1 basic recipe tomato sauce
10-12 fresh basil leaves
1 cup mozzarella cheese
2 tbsp oil
butter for greasing
Plased one pizza base on a greased baking tray. Spread 1/2 the tomato sauce on the pizza base sprinkle with 1/2 the basil leaves and cheese on top of the pizza.Drizzle with1/2 of the olive oil and bake in a preheated microwave oven at 200 c for 25 minutes or the base is evenly brown.
SERVE HOT.

Monday, February 21, 2011

INDIAN FISH CURRY

300 gram fish sliced washed
2 cup coriander chopped
2 tomatoes
2 tsp methi seeds
2 tsp coriander powder
garlic turmeric powder
salt for taste
oil
mix the fish in salt and turmeric powder for 20 minutes.shallow fry the fish pieses and keep it aside.
make fine pieses of coriander garlic and green chillies.Heat oil add masala paste and fry till the oil comes out.Add tomato methi seeds and powder masala and fry.Add 2 teaspoon of water.Add the fish slice and cook it for 15 minutes.serve it.

EGG OMELLETTE

3 eggs
1/2 onion fully chopped
green chilli chopped for taste
3 teaspoon coriander
salt for taste
milk
oil for frying
chilli powder for taste
smash the egg and add to it onions milk chillipowder salt coriander .mix it properly.Heat oil in a pan and mix the paste.Cook it in a low heat and then flip it and fry it on other side also.Serve it hot with parathas.

ice-cream with lemon

Preparation time 50 minutes no cooking serves 8 to 14
500 gram condensed milk
2 lemons
2 teacup milk
You have to mix all the thing together and then prepare the ice-cream and after preparing serve it.

ICE-CREAM WITH COCONUT

Preparation time 20 minutes cooking time 20 minutes serve 5 to 8
2 litre milk
500grams condensed milk
3 coconut
1/2 grated coconut
Boil the milk and reduce the milk into half
Do the grating of the coconut and add 2/4 teacup of water and then squeeze out the coconut milk. Then add the boiled milk into it.Add the condensed milk and the grated coconut to the mixture of the milk and then mix well.
Then prepare the icecream.

CHANA SALAD

Preparation time 15 minutes no cooking serves 2 to 6
Teacups boiled with thick peas
potatoes should be boiled and cut into small pieses
chopped tomatoes
1 teaspoon lemon juice
1/2 teaspoon green chillies with chopped finely
2 teaspoon chat masala
salt for taste
mix all the thing very well and keep it in the fridge
serve.

NOODLE SOUP

Preparation time 15 minutes Cooking time 15 minutes Serve 6
2 small bunches spring onions
85 gram boiled noodles
120gram grated cheese
3  teaspoon milk
2 tablespoon butter
salt and pepper to taste
Chop the onion with leaves.
Heat the butter in a vessel and fry the onions for a few minutes.
Add 2 teaspoon of water and boil for 10 minutes.
Add the hot milk noodles salt and pepper and cheese.
Serve hot.

FRUIT COCKTAIL

Preparation time :25 minutes No cooking Makes 12 glasses
400 grams black grapes
fresh pineapple
juice of 10 oranges
2 apples
4 teaspoon glucose powder
salt and peeper to taste
crushed ice
Cut the pineapple into big pieces add 2 teaspoon of water and put in a liquidiser.
Strain the juice.
Put the grapes in a liquidiser and strain the juice.
Mix the pineapple grape and orange juices together.
Peel and chop the apples in small pieces and add to the fruit juices.
Just before serving add the glucose salt and pepper and crushed ice.Put the mixture in a liquidiser.
Serve immediately in glasses.

STRAWBERRY ICE-CREAM

Preparation time:45 minutes No cooking Serve 10 to 12
6 doz strawberries.
350 grams fresh cream.
6 teaspoon milk.
1  teaspoon sugar.(approx)
Slice 10 strawberries.Srinkle a little sugar over them and keep for decoration.
Mash the rest of the strawberries very well.Add the sugar and mix well.
Add the cream and milk into it.
Prepare the ice-cream in an ice-cream churner.
Now ready to serve.
Serve decorated with sliced strawberries.

PANEER PALAK

Preparation time:10 minutes Cooking time:20 minutes Serve 6
3 bunches spinach
onion
1 pc ginger
3 green chullies
1 teaspoon turmeric powder
250 gram paneer
2 tablespoon ghee
ghee for deep frying
a pinch soda bi carb
salt to taste
Chop the onion ginger and chillies finely.
Chop the spinach finely add 1 teacup of water and a pinch of soda bi-carb and cook.When cooked blend in a liquidiser for some time.
Cut the paneer into small pieses and deep fry in hot ghee.
Heat the ghee in a vessel and fry the onions for a little time.
Add the ginger green chillies and turmeric powder and fry again for a little time.
Add the spinach paneer and salt.
Serve hot.

PLAIN PARATHAS

Preparation time:20 minutes Cooking time 30 minutes Make 8 to 12 parathas
3 teacups whole meal flour
3 tablespoon ghee
1/2 teaspoon salt
Sieve the flour with salt.Apply ghee to the flour.Add water and make a soft dough.Divide the dough into 10 to 12 portions.
Roll each portion into 100 to 120 mm. diameter rounds and brush with melted ghee.
Fold into half.Brush with melted ghee and fold again.
Roll out and cook one paratha at a time on a hot tava turning one by one..
After a minute add a little ghee around the edge of the paratha, which should swell up.
Turn again and fry the other side also. w hen brown patches appear on both side the paratha is ready.
Searve hot.

ORANGE YOGHURT SHAKE

Preparation time : 10 minutes No cooking Makes 5 glasses

3 teacups orange juice
2 tablespoons orange squash
1 1/2 teacups fresh curds
teaspoons sugar
ice-cubes
Blend the orange juice,orange squash,curds sugar and ice in a blender.
Pour into individual glasses and serve immediately.

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