Thursday, April 30, 2009

RICE PUDDING




Ingredients

Rice-1 cup
Condensed Milk-100ml
Milk-2cups
Sugar-2 rbsp
Butter-2 tbsp
Cashew nut-2 tbsp
Raisin-for garnishing
Cardamom-2 0r 3 ea

Method
Heat butter in a heavy Bottam Pan, add cashew nuts, soaked rice & saute few mins.
Add milk ,cardamom & allow to boil upto almost done.
Add condensed milk & sugar.
Mix well & garnish with raisin.
Serve Hot or Cold.

Wednesday, April 29, 2009

TRIO DELIGHT



Ingredients

Apple-1 ea
Banana-1 ea
Mango Ice cream-2 scoops(click here for the recipe)
Milk-1 cup
Ice cubes- few

Method




Trim the apple & blend all the ingredients.
Serve Cold.

I am sending this to RD for summer Hosted by Anu Sriram.


Monday, April 27, 2009

PEANUT CHUTNEY- KADALAI CHUTNEY


PEANUT CHUTNEY- KADALAI CHUTNEY

Ingredients

Peanut-1 cup(I used raw peanut)
Shallots -4 or 5 ea
Garlic-3 or 4 cloves
Red chilli (whole)-1 or 2 ea(Acc to taste)
Oil-2 tsp
Mustard seed-1 tsp
Urad dhal-1 tsp
Salt- to taste
Curry leves-1 sprig
Tamarind- very small quantity

Method

Heat oil in a pan, add shallots,garlic, peanut ,Red chilles & saute few mins.

Grind well with tamarind & salt.


For tempering, heat oil in a pan add mustard seed, urad dhal ,Curry leaves & add to the chutney.
Serve withDosa or idly or roti.

Sunday, April 26, 2009

MOOLI PARATHA -RADISH PARATHA- MULLANGI PARATHA


Ingredients
Wheat Flour-2 cup
White Radish-1 or 2 ea(grated)
G.chilles-2 ea(finely chopped)
Cilantro-2 tsp(finely chopped)
Salt- to taste

Method

Make a tight dough with wheat flour & water.
Mix grated radish,salt,g.chilles & cilantro.
Squeeze the excess water from the radish mixture.
Make a ball & flatten the dough.
In centre put radish mixture & again fold it and flatten it again.
Heat tawa, add stuffed paratha, cook bothsides evenly.
Serve hot with veg Masala or Chutneys.

Saturday, April 25, 2009

DHAL METHI- METHI DAL- FENUGREEK LEAVES WITH LENTILS

DHAL METHI- METHI DAL- FENUGREEK LEAVES WITH LENTILS

Ingredients

Methi - 1 bunch( Cleaned& chopped) ( Fenugreek leves - Venthaya keerai)
Tuvar dhal-1/3 cup
Moong Dhal-1/3 cup
Masoor dhal-1/4 cup
Onion-1 ea(finely chopped)
Ginger-1 tsp(grated)
Garlic- 2 tsp(chopped)
Turmeric powder-1 tsp
Oil-2 tsp
Mustard seed-1 tsp
Cumin seed-1 tsp
G.chilles-2 ea(chopped)
Salt- to taste

Method
Heat oil in a Pressure pan, add mustard seed, cumin seed,ginger, garlic, g.chilles, onion & saute few mins.


Add chopped fenugreek leves, turmeric & dhal.
Add water & cook upto 2 to 3 whistle until its done.


Check the seasoning & serve hot with roti or Plain rice.

Monday, April 20, 2009

VERMICELLI VADA (SEMIYA VADAI)


Ingredients

Vermicelli- 2 cups
Onion-1 ea(finely chopped)
G.chillies-2 ea(finely chopped)
Ginger-2 tsp(grated)
Gram flour-1 cup
Rice flour-1 tbsp
Yoghurt-1 cup
Curry leaves-1 sprig
Salt- to taste
Oil- for frying

Method

Mix all ingredients .

Yoghurt is enough to make a dough, if not add little bit water.

Press in your palm to flatten it & deep fry in Oil.

Serve hot with any kinda chutneys or Tomato ketchup.

Sunday, April 19, 2009

GOBI 65 -CAULIFLOWER 65


Ingredients

Cauliflower- 1 ea
Ginger garlic paste- 2 tsp
Kashmiri chilli powder- 2 tsp
Plain flour-1 cup
Corn flour-2 tsp
Salt- to taste
Oil- for frying

Method

Take cauliflower, cut in to small florets.

Take a bowl, add plain flour,corn flour,ginger garlic paste, seasoning to make a fine batter.

Dip the cauliflower in the batter, deep fry in oil.

Serve hot with tomato ketchup.

Monday, April 13, 2009

ROSE CREAM PUDDING - 150 th POST - HAPPY TAMIL NEW YEAR

Dear all

I am very happy to announce my 150th recipee which is a special recipee. I take this oppurtunity to thank all of my blog friends & followers to make it a fine success. I also like to thank my husband who is my main motivation who also is passionate about food & always says that he is more obsessed with my food.I also wish to dedicate this recipee to my brother (my hubbys friend) Mr. Abhay.

'Create

***************************************************************

Happy Tamil New year to all. I wish everyone all the very best for the future.


(Pic sourse from Google)
***************************************************************

ROSE CREAM PUDDING




Ingredients


Basmathi rice- 1 cup(soak min 15-30 min)

Milk- 2 cups

Double cream-100ml

Rose syrup- nearly 50ml(Acc to taste)

Rose water- 1 cup

Rose petals- few

Butter- 50ml

Black Cardamam powder-2 tsp (roast & ground)


Method

Heat butter in a heavy bottam pan, add rice & saute few mins.

Add milk & rose water boil until almost done.

Add double milk & rose syrup .

Mix gently & add ground black cardamom powder.

Serve hot or cold garnished with rose petals.



Thursday, April 9, 2009

SINDHI BESAN CURRY

SINDHI BESAN CURRY



Ingredients

Onion- 1 ea(Sliced)
Carrot- 1 ea(Cubed)
Potato-1 ea(peeled & cubed)
Okra- 12 ea( Chopped)
Aubergine-2 ea(Medium)
Capsicum- 1 ea(cubed)
Tomato- 2 ea (Cubed)
Beans- 10 ea(Chopped)
Peas-1/4 cup
Radish-1/4 cup (sliced)
G.chilles- 4 ea (Sliced)
Besan(chick peas flour)- 2 tbsp
Oil- 2 tbsp
Mustard seed- 1 tsp
Cumin seed- 1 tsp
Curry leveas- 2 sprigs
Turmeric powder- 2 tsp
Ginger- 2 tsp(Grated)
Tamarind Paste-1 tbsp
Fenugreek seed- 1 tsp
Cilantro- for garnishing

Method
Heat oil in a pan, add mustard seed,cumin seed,fenugreek seed,curry leaves, ginger ,g.chilles,onion & saute few mins.




Add chick peas flour & fry until golded brown with good aroma.
Add 3 cups of water & tamarind paste & cook well.




Add all vegetables,turmeric powder until vegetables are almost done.




Garnish with cilantro & serve with Plain rice or paratha or Roti.


Tuesday, April 7, 2009

CHEESE PARATHA



Ingredients

Wheat flour- 2 cups
Cheddar cheese-1 cup
Oil- 2 tbsp

Method

Make a tight tough with wheat flour, water & oil.

Make equal balls Flatten each separately & put cheese in the centre Fold in to make a ball shape again & flatten.



In a Hot tawa cook cheese paratha evenly on both sides.

Serve with
veg curry dishes or chutneys.

Monday, April 6, 2009

STRAWBERRY SMOOTHIE




Ingredients

Strawberry- 300gms
Yoghurt- 100ml
Sugar- to taste

Method
Trim the strawberry & blend everything together.
Serve cold.

I am sending this to RD for summer Hosted by Anu Sriram.


Pomegranate smoothie & Mango Lassi are also being sent to RD for summer Hosted by Anu Sriram.





Friday, April 3, 2009

VEGETABLE DHOKLA


Ingredients

Rawa(semolina)- 2 cups
Yoghurt- 1 cup
Carrot- 1 ea (Finely cubed)
Peas-1/2 cup(I uesd frozen)
Beans- 10 ea(Finely chopped)
Red capsicum-1 ea(Fnely cubed)
Tomato -1 (Round silces)
G.chillies- 1 or 2 ea( finely chopped)
Ginger- 1 tsp ( grated)
Water- 1 cup
Turmeric powder- 1/2 tsp
Deseeded green chillies- 2 ea ( sliced)
Mustard seed- 1 tsp
Sesame seed- 2 tsp
Cilantro- for garnishing
Salt- 1 tsp
ENO salt- 2 tsp
Oil- 2 tbsp + 1 tbsp
Grated coconut-2 tbsp
Cilantro- for garnishing

Method

Take a bowl add yoghurt, chopped green chillies, turmeric powder & salt to mix well.
Take a big bowl add rawa , 2 tbsp oil to mix well & add yoghurt mixture.

Add all vegetables & Mix well.
Add with water & make a mild thick batter.
Add in the ENO salt & Mix well which helps in raising the batter when it is rested.
Grease oil in a dhokla plate, arrange the tomato & add the dhokla mix.

Pressure cooked (with out using whistle) like idly, around 6- 7 mins.
Cut in to equal potions.
Heat oil in a pan Temper with mustard seed, sesame seed, deseeded sliced green chillies, grated coconut,cilantro & top it up on the Dhokla.

Check here for the ordinary Dhokla recipe.

linkwithin

Related Posts Plugin for WordPress, Blogger...