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

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Posted in: CORN PULLAV

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

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Posted in: VEGETABLE CHOW-CHOW

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

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Posted in: COCONUT 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.

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Posted in: RAINBOW DRINK

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   

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Posted in: CURRIED BEANS

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.

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Posted in: RISOTTO

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

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Posted in: CHOLE