Feb 27, 2008
1cup Gram flour (Besan)
1 cup water
Salt to taste
1 pinch Turmeric powder
2 pinches red chilli powder
1tsp lemon juice
1. Mix all the above ingredients and blend it togther in to a smooth paste.2. Fry the batter on a medium flame till it becomes thick and starts to leave the pan sides or doesn't stick to your finger.3. Once above step is done, immediately spread the batter on a round plate evenly and sprinkle some red chilli powder. Spreading it too late may cause the batter to dry and will not spread evenly.4. Leave the above spread for about 15mins and then roll over slowly without breaking and cut in to small round shapes.
1. Fry little mustard seeds, cumin seeds, curry leaves in 1tsp ghee and spread over the cut round shapes of pithod.
2. Garnish with coriander leaves.
Feb 26, 2008
1 tin condensed milkmaid
280 grams Maida (all purpose flour)
2tbsp Cocoa powder or drinking chocolate
1 cup sugar
1tsp Baking powder
2tsp Baking Soda
120 ml melted butter
Chocolate essence 1tsp
Diet Coke if needed instead of water
1. Pre heat the oven for 350 degrees F (175 degrees C)and grease the baking pan with cooking spray and spread some flour over it
2. Sieve the Maida (all purpose flour), baking powder, baking soda, sugar, cocoa powder and keep aside.
3. Beat the condensed milk using a hand beater for a while and later add the essence.
4. Add the above dry ingredients little by little alternating it with milk and melted butter to the condensed milk batter. If required add some diet coke instead of water to get the smooth flowing consistency.
Ingredients for Icing:
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate
1/2 tsp vanilla essence
To make whipped cream icing:
1. Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Add in the sugar and essence. Mix gently. Put some icing in the icing bag for final decorations and leave the rest in the bowl. Keep both in the refrigerator.
3. Spread the cream icing on lower half of the cake. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping decorations.
Place the other half of the cake on top of the lower layer. Spread a little more icing on top and decorate the top edges and bottom edges with the icing nozzles. Spread the chocolate flakes all over and decorate it with cherries.
1. You can also grate the chocolate bar using a peeler for a very different stylish curly look.
2. Instead of cooking sprays baking sprays are available in the market with just a touch of baker's flour for a convenient one-step spray that lets baked goods slide right out of the pan.
Feb 22, 2008
2½ cups paneer (cottage cheese), cut into cubes lengthwise
¼ cup green peas, boiled or frozen
¼ cup onions, diced
2 tablespoons butter 1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
¼ cup milk
¼ cup fresh cream
salt to taste
To be ground to a paste:
1 cup onion, chopped
(1") piece ginger
6 to 7 garlic
2 tablespoons broken cashewnuts
1 .Heat the butter in a pan, add the ground paste and cook till it is light brown in color.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the jeera powder, garam masala and 1/4 cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, milk, cream, honey, paneer, salt and allow it to come to a boil.
Feb 19, 2008
- 1 package active dry yeast
- 2 teaspoons sugar
- 3/4 cup warm water
- 1 1/2 cup all purpose flour (Maida)
- 1 teaspoon salt
- 1/4 cup ghee
- 3 tablespoons plain yogurt
- melted butter for brushing
PREPARATION:Add sugar and yeast to ¾ cup warm water. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
Combine flour and salt in another bowl. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes, until the dough soft. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled. Preheat oven to 425. Divide dough into 8-10 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking tray and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up.
Feb 15, 2008
1 cup Whole Urad or black gram lentil
1/3 cup Kidney beans (Rajma)
1" stick Cinnamon (dalchini)
2 Cardamoms (elaichi)
2tsp Red chilli powder
1 tsp turmeric powder
3-4 tbs Ghee or butter
1 tsp Cumin seeds (Jeera)
1 tbsp minced ginger & garlic
1 medium onion chopped
1½ cups fresh tomato pulp
1/2 tsp Garam Masala
Salt to taste
Pinch of hing (Asafetida)
1/2 cup fresh cream.
2 tbsp Chopped coriander leaves
Wash and soak black Urad whole and Rajma overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt. Whisk well till the dal is almost mashed.
Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle; later add laung, dalchini, and elaichi. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Later add red chili powder and turmeric. Add mashed dal and rajma to this mixture and little water (desired consistency). Simmer at a very slow flame for 15-20 minutes.
Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.
Serve hot with Naan or Paratha or with Rice.
Tips: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.
Feb 8, 2008
Rava (Semolina) 11/2 cups
Sour yoghurt ½ cup
Cashew nuts ¼ cup
Grated Ginger ½ tsp
Green Chillies 4 (Chopped finely)
Curry leaves a few
Coriander leaves ¼ cup (Chopped finely)
Mustard seeds ¼ tsp
Jeera ½ tsp
Ghee 2 tbsp
Salt to taste
1. Fry rava in a tsp of ghee for about 40seconds. Beat yoghurt and add rava to the sour yoghurt and keep aside.
2. Melt some more ghee and pop up the mustard seeds, jeera, cashews, curry leaves, green chillies, ginger and add to the above mixture.
3. Add coriander leaves and salt to the yoghurt mixture.
4. Set aside for 10mins.
5. Pour in idli moulds and steam for 12mins.
6. Serve it with coconut chutney, sambhar.
Feb 4, 2008
Pani Puri one of India's favorite snack or chat. It is surely an experience eating Pani Poori. This popular Indian snack is also called Gol Gappa. Usually enjoyed at many of the street vendors in India it is becoming increasingly popular in many restaurants.Ingredients: To make Puri
Maida- 1/2 cup
Rava (Semolina) - 1/2 cup
Baking powder- 1 pinch
Mix the above ingredients with cold water and make it into smooth stiff dough. Cover the dough with a wet cloth and place in a bowl. Keep the bowl in another bowl filled with ice cubes. Set aside for 15 minutes. Make small even sized (round biscuit size) balls from the dough and roll into small circles. Put one by one in hot oil and press well with ladle to puff up. Fry till crisp and golden brown. Fry on medium flame. Store in an air tight container.
Ingredients: To make Pani:
2cups Mint Leaves Chopped
1/2Cup Coriander Leaves Chopped
Ginger 1 medium piece
Green chilies 5 to 6
Cumin seed powder 1tsp
Black Salt 11/2 tsp
Tamarind (Imli) paste 1/4 cup
Salt to taste
Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.Grind together mint leaves, chopped coriander, ginger, chillies and cumin seed powder to a smooth consistency in a blender. Transfer the paste into a large bowl. Add 1 litre of water, tamarind water and continuously mixing the contents. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending. Keep the water cool for a better taste.
For The Sweet Chutney:
1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered Jira
Half teaspoon red chilli powder
Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool
To serve :
Boiled and diced potatoes- 1/2 cup
Green gram- 1/4 cup (soak green gram for 6 hrs and pressure cook for 1 whistle) Black Chana -1/4 cup (soak black chana for 6 hrs and pressure cook for 2 whistle)
Later add some red chilli powder, chat masala to the Boiled potatoes.
Final Serving Method:
Make a hole with thumb on top of each pani puri. Put little cooked green gram, boiled potato, black chana & little sweet chutney and fill it with green chutney (pani). Serve immediately.
Feb 1, 2008
- 500 gm Almonds (soaked overnight or soak in hot water )
- 450 gm Sugar, powdered
- Few tbsps Milk
- Silver foil
- Soak the almonds in hot water for an hour.
- Drain and change water from almonds.
- Peel the skin of the almonds. Wash once more with cold water.
- Grind to a fine paste using as little milk as possible.
- In a heavy large skillet mix almond paste and powdered sugar.
- Cook, stirring constantly, using a large handled spoon or spatula on a medium flame.
- Take care of splattering in initial stages.
- Also, do not stop stirring because the mixture may get burnt or stick to bottom of skillet which will spoil the taste.
- When a soft ball is formed, which means it will leave the sides of the skillet, take off from fire.
- Grease a clean work surface and a wooden rolling pin with melted ghee.
- Roll quickly while still warm to 1/5" thickness in a proper square shape.
- Apply silver foil and press lightly with foil paper or cotton.
- Mark out long diamond shapes with a sharp knife.
- When almost cool remove carefully with a sharp edged wide spatula.
- Store in layers between sheets of butter paper.
Dosa one of my favorite south indian breakfast recipe is eaten with coconut chutney , sambhar. Though considered as a breakfast dish, dosas are also eaten at other times of day. There are a variety of dosas and this is an instant version which can be made in just 20 mins time.
Ginger – 2 big pieces grated
Bengal gram flour(Besan) – 1 cup
Wheat flour (Aata) – 1 cup
Peppercorns – 1 tsp
Dry red chilies 3 – 4
Small onions (finely chopped) – 6 – 7
Coriander leaves(finely chopped) – Few
Salt as per taste
Grind together the peppercorns, red chilies and ginger in a mixer grinder.
Mix together the finely chopped onions, coriander leaves, the above ground mixture, gram flour, wheat flour and salt.
Add water little by little and make it into a dosa batter.
Make thick crisp dosas off the above batter.
Serve with Green chutney, Molgapodi, Onion chutney.
1 Bunch Palak/Spinach chopped
1 Carrot -grated
1 Big Onion chopped finely
1 Tbsp Jeera Seeds
1 Tbsp Ginger-Garlic Paste
1 Bay leaves
Cashews (optional) few
1 tsp Red Chili Powder
1 Tbsp Garam Masala Powder
1 tsp fresh Pepper Powder
2 Tbsp Olive Oil
2 Cups Basmati Rice
Chopped coriander leaves for garnish
Heat the Olive oil and then add jeera seeds, cloves, cardamom, bay leaves, cashews and when jeera starts sputtering add onions and fry them until onions turn brown. Now add ginger-garlic paste and fry until the raw smell of garlic goes.
Now add the rest of the masala ingredients like chili powder, pepper powder, garam masala powder and saute it for a minute.
To this add chopped spinach and some salt and fry till the spinach leaves are nicely wilted and cooked.
Add in cooked rice and mix well. Finally add in fresh grated carrot and chopped coriander leaves.
Serve hot with cucumber raitha.