.jpg "Ragi Adai")
Ingredients
=========
chicken
3 chillis green
1 bunch coriander leaves
1 tbsp corn flour
curry leaves
ginger
1 onion
1 tsp pepper
salt
1 tbsp soya sauce
1 tbsp vinegar
Take curry leaves,onion,green chillis make a paste in a blender.
Now take chicken add soya sauce,vinegar,corn flour,salt mix well and keep it a side for 20 min.
Take a pan add oil, add the marniated chicken pieces, fry the chicken till they become goldern brown add ginger chopped,ginger garlic paste, mix well,now add the onion paste mix well cook for 5 min till it stick to chiken add little salt if required, now add pepper powder, finely add coriander leaves.
Saturday, June 27, 2009
veggie kabab
Ingredients
=========
1 pinch chat masala
1 cup chopped fresh corn
1 small chopped carrot
1 tsp chopped coriander
1 tbsp chopped raisins
2 tbsp crushed cashew
1/2 tsp cummin seeds
1/4 tsp garam masala
2 number green chilli
1/2 lime juice
1 cup paneer
2 plantain
1 pinch red chilli pdr
salt
1.boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for kabab
2.chop all other ingredients , vegetables and mix like mixing chapati dough
3.once ready put it on a wodden spoon or sheek and remove and fry or bake in the oven
4.if you bake it in the oven just brush it with butter or else it will become dry
5.always sprinkle little chat masala and lemon juice just before serving and seve with chtney of your choice
=========
1 pinch chat masala
1 cup chopped fresh corn
1 small chopped carrot
1 tsp chopped coriander
1 tbsp chopped raisins
2 tbsp crushed cashew
1/2 tsp cummin seeds
1/4 tsp garam masala
2 number green chilli
1/2 lime juice
1 cup paneer
2 plantain
1 pinch red chilli pdr
salt
1.boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for kabab
2.chop all other ingredients , vegetables and mix like mixing chapati dough
3.once ready put it on a wodden spoon or sheek and remove and fry or bake in the oven
4.if you bake it in the oven just brush it with butter or else it will become dry
5.always sprinkle little chat masala and lemon juice just before serving and seve with chtney of your choice
Shrimp in coconut masala fry
Ingredients:
=========
1 & 1/2 tbsp Coconut powder
1 & 1/2 tsp Coriander powder
1 tsp Cumin seeds
2 tsp Curd/Yoghurt
few Curry leaves(chopped)
1 & 1/2 tbsp Ginger garlic paste
few Green Chillies(chopped)
1 tsp Mustard seeds
to fry Oil
1/2 cup Onion
pinch Pepper powder
1/2 tsp Red Chilli powder
few Red chilli(Whole)
2 lbs Shrimp/Prawn
1/4 tsp Turmeric Powder
1. Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown]
2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries.
3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried.
4.Sprinkle pepper powder as seasoning .
5.Garnish it with chopped coriander leaves & lemon juice.
=========
1 & 1/2 tbsp Coconut powder
1 & 1/2 tsp Coriander powder
1 tsp Cumin seeds
2 tsp Curd/Yoghurt
few Curry leaves(chopped)
1 & 1/2 tbsp Ginger garlic paste
few Green Chillies(chopped)
1 tsp Mustard seeds
to fry Oil
1/2 cup Onion
pinch Pepper powder
1/2 tsp Red Chilli powder
few Red chilli(Whole)
2 lbs Shrimp/Prawn
1/4 tsp Turmeric Powder
1. Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown]
2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries.
3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried.
4.Sprinkle pepper powder as seasoning .
5.Garnish it with chopped coriander leaves & lemon juice.
saag
Ingredients :
==========
1/4 bunch celery
1 tsp cumin seeds
1 tbsp garlic & ginger(chopped)
few Green chillies(chopped)
Hing
1/2 bunch mustard greens(chopped)
2 tbsp mustard oil
1 tsp Mustard seeds
Salt
1 bunch spinach(chopped)
few Spring onions(chopped)
1 tsp urad dal(washed)
1.Rinse & chop the greens roughly.
2. In a pan put mustard oil ,when hot add mustard seeds,cumins seeds till they crackle.Add urad dal to it & saute till golden in color.
3. Further to the tempering add chopped ginger & garlic,spring onions ,green chillies,salt & hing ,Mix it well & add all the green vegetables.
4. Reduce the flame and cook them without the lid on .Allow it cook (add little water if the mixture dries out).
5. Once greens are cooked add a pinch of nutmeg powder to enhance its taste.
6. Add chopped onion & lime juice before serving.
==========
1/4 bunch celery
1 tsp cumin seeds
1 tbsp garlic & ginger(chopped)
few Green chillies(chopped)
Hing
1/2 bunch mustard greens(chopped)
2 tbsp mustard oil
1 tsp Mustard seeds
Salt
1 bunch spinach(chopped)
few Spring onions(chopped)
1 tsp urad dal(washed)
1.Rinse & chop the greens roughly.
2. In a pan put mustard oil ,when hot add mustard seeds,cumins seeds till they crackle.Add urad dal to it & saute till golden in color.
3. Further to the tempering add chopped ginger & garlic,spring onions ,green chillies,salt & hing ,Mix it well & add all the green vegetables.
4. Reduce the flame and cook them without the lid on .Allow it cook (add little water if the mixture dries out).
5. Once greens are cooked add a pinch of nutmeg powder to enhance its taste.
6. Add chopped onion & lime juice before serving.
Snakegourd masala
Ingredients:
=============
1/2 cup Chana dal
1 tsp Cumin seeds
few curry leaves(chopped)
few Green chillies
1 tbsp Gun powder
pinch Hing(optional)
1 tsp Mustard seeds
1/2 cup Onion(chopped)
few Red chilli
Salt
1 large Snake Gourd
1/2 tsp Turmeric
1. Slit open the snake gourd & remove the seeds.Cut it into small pieces.
2.Along with this boil chana dal till its partially cooked.After its half-cooked add snake gourd & pinch of salt.Allow it to boil till the gourd is tender & cooked.
3. On the other side,take a non stick pan & put oil in it.When it is hot add red chillies,mustard seeds,cumin seeds & onions.Add turmeric,hing(optional),green chillies,chopped curry leaves & saute all well.
4.Once chana & gourd mixture is 3/4 cooked add it to the tempering in the pan . Toss it till remaining water evaporates.Once it becomes a dry mixture add the gunpowder of your choice . (Note:-Chana dal shouldnot get mashed during the boiling process & any excess of water in the mixture should be strained out before adding to the tempering)
5. Toss the mixture well.Add salt (if required)
6.Serve it with rotis/rice
=============
1/2 cup Chana dal
1 tsp Cumin seeds
few curry leaves(chopped)
few Green chillies
1 tbsp Gun powder
pinch Hing(optional)
1 tsp Mustard seeds
1/2 cup Onion(chopped)
few Red chilli
Salt
1 large Snake Gourd
1/2 tsp Turmeric
1. Slit open the snake gourd & remove the seeds.Cut it into small pieces.
2.Along with this boil chana dal till its partially cooked.After its half-cooked add snake gourd & pinch of salt.Allow it to boil till the gourd is tender & cooked.
3. On the other side,take a non stick pan & put oil in it.When it is hot add red chillies,mustard seeds,cumin seeds & onions.Add turmeric,hing(optional),green chillies,chopped curry leaves & saute all well.
4.Once chana & gourd mixture is 3/4 cooked add it to the tempering in the pan . Toss it till remaining water evaporates.Once it becomes a dry mixture add the gunpowder of your choice . (Note:-Chana dal shouldnot get mashed during the boiling process & any excess of water in the mixture should be strained out before adding to the tempering)
5. Toss the mixture well.Add salt (if required)
6.Serve it with rotis/rice
Bharvan Bhendi
Ingredients
========
1 tbsp Amchoor powder
few coriander (chopped)
1 & 1/2 tbsp Gram Flour/Besan/Chickpea flour
1/2 Lime
1 lbs Okra /Bhindi
Salt
4 tbsp Sambhar powder
1/2 Sliced onions
1.Wash & dry tender okra.Cut the head & slit open halfway through okra.
2. For the filling :-In a bowl mix sambhar powder,amchoor pwdr,gram flour,salt , lime juice & few drops of water to make a thick paste. (Note:-Ratio of sambhar pwdr & amchoor pwdr is 4:1 & add less amount of salt in the filling mixture)
3.Stuff mixture in the bhindi & set the nonstick pan on medium heat.
4. Arrange stuffed bhindis on the pan keeping the stuffed part upwards.Add one tbspn of oil on all the bhindis & sprinkle little water.Cover it & let it cook. (Note:- Oil is added to fry slightly the bhindis & water is added to steam them until cooked)
5. At small intervals of 3-4mins continue sprinkling water & flip bhindi so it is cooked from other sides as well .Repeat the process three four times. (Note:- Make sure water is not added in excess to avoid running out of mixture)
6. When you notice bhindi is evenly cooked add sliced add onions,coriander leaves,little salt & chilli pwdr(optional) to it .Allow it to cook without the lid for 5 mins & saute well .
7.Its ready to be served with rotis or rice.
========
1 tbsp Amchoor powder
few coriander (chopped)
1 & 1/2 tbsp Gram Flour/Besan/Chickpea flour
1/2 Lime
1 lbs Okra /Bhindi
Salt
4 tbsp Sambhar powder
1/2 Sliced onions
1.Wash & dry tender okra.Cut the head & slit open halfway through okra.
2. For the filling :-In a bowl mix sambhar powder,amchoor pwdr,gram flour,salt , lime juice & few drops of water to make a thick paste. (Note:-Ratio of sambhar pwdr & amchoor pwdr is 4:1 & add less amount of salt in the filling mixture)
3.Stuff mixture in the bhindi & set the nonstick pan on medium heat.
4. Arrange stuffed bhindis on the pan keeping the stuffed part upwards.Add one tbspn of oil on all the bhindis & sprinkle little water.Cover it & let it cook. (Note:- Oil is added to fry slightly the bhindis & water is added to steam them until cooked)
5. At small intervals of 3-4mins continue sprinkling water & flip bhindi so it is cooked from other sides as well .Repeat the process three four times. (Note:- Make sure water is not added in excess to avoid running out of mixture)
6. When you notice bhindi is evenly cooked add sliced add onions,coriander leaves,little salt & chilli pwdr(optional) to it .Allow it to cook without the lid for 5 mins & saute well .
7.Its ready to be served with rotis or rice.
Caramel Custard
Ingredients:
=========
Egg - 3
Milk - 500 ml
Sugar - 50 gms
sugar for caramel - 20 gms
vanilla esence - 4 drops
1. Beat egg and mix it with milk.
2. add vanilla essence and sugar to it.
3. For caramel - In a steel vessel , put sugar and heat it on medium flame.
Once suger starts melting, spread it all over the vessel.
wait till suger turns little brownish in color.
Remove the vessel from stove.
4. Now in this vessel add your egg mixture. put in the oven 375F for 45 mins.
5. Let it cool down a little bit, then put it in fridge.
6. Serve chill.
you can also add nutmeg grated for better flavor
=========
Egg - 3
Milk - 500 ml
Sugar - 50 gms
sugar for caramel - 20 gms
vanilla esence - 4 drops
1. Beat egg and mix it with milk.
2. add vanilla essence and sugar to it.
3. For caramel - In a steel vessel , put sugar and heat it on medium flame.
Once suger starts melting, spread it all over the vessel.
wait till suger turns little brownish in color.
Remove the vessel from stove.
4. Now in this vessel add your egg mixture. put in the oven 375F for 45 mins.
5. Let it cool down a little bit, then put it in fridge.
6. Serve chill.
you can also add nutmeg grated for better flavor
Saturday, February 2, 2008
Desserts
Pineapple Cake
----------------------
Ingredients:
------------
Butter or margarine- 1/2 cup
Brown sugar - 1 cup (firmly packed)
pineapple slices - 3 (8 1/4 oz) cans undrained
Pecan halves- 10 ( I did not use it as I didn't have it)
maraschino cherries- 11 (cut into halves) (use more like me if you want to)
large eggs - 2 (seperated)
egg yolk- 1sugar- 1 cup
All-purpose flour - 1 cup
baking powder- 1 tsp
ground cinnamon- 1/2 tsp
salt- 1/4 tsp
vanilla extract- 1 tsp
cream of tartar- 1/4 tsp
This recipe calls for using a cast-iron skillet. But I had only cake pans so I went ahead and used it. First you melt the butter in microwave and pour it in the cake pan. Spread it evenly. Then sprinkle brown sugar and press it to the bottom.Drain Pineapple, reserving 1/4 cup juice. Set juice aside. Arrange pineapple slices in the pan as desired. You can keep it whole or cut it up. Place a cherry half in the center of each pineapple rounds. Other than that you can arrange cherries as you like.Beat 3 egg yolks at high speed with an electric mixeruntil thick and pale. Gradually add sugar and beat well. Combine flour and the next 3 ingredients. Stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
Beat egg whites and cream of tartar at high speed until stiff peaks form. Fold beaten egg whites into batter. Spoon batter evenly over pineapple in the cake pans. Bake at 350 deg for 45 to 50 mins or until the cake is set. You can tell that the cake is done when you see that the toothpick you insert in the center of the cake comes out clean. Rest the cake for 10 mins and then invert it. Pour any remaining glaze on the top of the cake. Cut it into wedges and enjoy it while it is still warm with some cold vanilla ice-cream.
----------------------
Ingredients:
------------
Butter or margarine- 1/2 cup
Brown sugar - 1 cup (firmly packed)
pineapple slices - 3 (8 1/4 oz) cans undrained
Pecan halves- 10 ( I did not use it as I didn't have it)
maraschino cherries- 11 (cut into halves) (use more like me if you want to)
large eggs - 2 (seperated)
egg yolk- 1sugar- 1 cup
All-purpose flour - 1 cup
baking powder- 1 tsp
ground cinnamon- 1/2 tsp
salt- 1/4 tsp
vanilla extract- 1 tsp
cream of tartar- 1/4 tsp
This recipe calls for using a cast-iron skillet. But I had only cake pans so I went ahead and used it. First you melt the butter in microwave and pour it in the cake pan. Spread it evenly. Then sprinkle brown sugar and press it to the bottom.Drain Pineapple, reserving 1/4 cup juice. Set juice aside. Arrange pineapple slices in the pan as desired. You can keep it whole or cut it up. Place a cherry half in the center of each pineapple rounds. Other than that you can arrange cherries as you like.Beat 3 egg yolks at high speed with an electric mixeruntil thick and pale. Gradually add sugar and beat well. Combine flour and the next 3 ingredients. Stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
Beat egg whites and cream of tartar at high speed until stiff peaks form. Fold beaten egg whites into batter. Spoon batter evenly over pineapple in the cake pans. Bake at 350 deg for 45 to 50 mins or until the cake is set. You can tell that the cake is done when you see that the toothpick you insert in the center of the cake comes out clean. Rest the cake for 10 mins and then invert it. Pour any remaining glaze on the top of the cake. Cut it into wedges and enjoy it while it is still warm with some cold vanilla ice-cream.
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