VEGETARIAN RECIPES,EASY RECEIPES,FREE NEW YEAR RECIPES,HEALTHY RECIPES,COOKING RECIPES,QUICK RECIPE

KESAR HALWA - Basant Panchami Recipe

2010-01-14T06:49:00.000-08:00

Ingredients:

1 cup Rawa

Sugar to taste

2 1/2 cup water

5 Almonds

10 Cashews

10-12 Raisins

1/4 tbsp Cardomom Powder

1/4 tbsp Nutmeg (Jaiphal) Powder

2 pinches Saffron soaked in 1 tbsp warm milk

few drops Yellow Colour

3 tbsp Ghee

How to cook Kesar sooji ka halwa:

1. Heat ghee in a large heavy Pan, add rava.

2. Stir and Roast on low for 7-8 minutes or till aroma exudes.

3. Side by side, put water to boil, add sugar and bring to a boil.

4. Add boiling water to rava, little at a time stir continuously.

5. Take care to protect hands from spluttering.

6. When well mixed, check rava grains between fingers and taste for sweetness.

7. Adjust sweetness, and add more boiling water if grain is hard.

8. Add the remainng ingredients, cover & simmer till ghee separates.

9. Save a small amounts of Almonds and Cashews for garnishing.

10. Add colour and mix well.

11. Halwa is ready.

Few tips for Serving:

1. Grase a Katori or steel cup.

2. Press hot halwa inside it and unmould onto a plate.

3. Garnish with few Almonds and Cashews.

4. Serve hot.

RECIPE FOR MALPUA - TEEJ RECIPES

2009-06-30T10:00:00.000-07:00

Ingredients

Milk : 1 litre

Suji : 1 cup

Maida : 2 ½ cup

Ghee : for roasting

Water : 1 cup

Grated Jaggery : 2 cups

Curd : 1 tbsp

Lime : 1

Salt and soda : a pinch

Method of Preparation

1. Boil the milk for 15-20 minutes till it reaches half the total quantity.

2. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan.

3. Beat the mixture for 5-7 minutres so that the mixture becomes light.

4. Heat 2 tablespoons of ghee in a pan.

5. Pour the mixture over it.

6. Cover the mixture and keep it in a warm place for 6-7 hours.

7. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick.

8. Add a pinch of soda and lime juice to it. Blend well.

9. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee.

10. Fry it to golden brown.

11. Take it out in a wired mesh to drain excess ghee.

12. Similarly, fry all malpuas.

RECEIPE OF DAL BAATI - TEEJ RECIPES

2009-06-30T09:49:00.000-07:00

Ingredients

Urad dal soaked in water with sodium bicarbonate : ¾ cups

Soaked rajma beans : 2 cups

Ginger-garlic paste : 1 tbsp

Chopped onions : 3-4

Chopped tomatoes : 2-3

Garam masala powder : 2 ½ tsp

Red chilli powder : 2 tsp

Chopped green chillies : 2-3

Coriander leaves : 10-12

Ghee : 4 tbsp

Cream : 2 ½ tbsp

Oil : ½ cup

Salt : according to taste

For dumplings

Ghee : 1 cup

Wheat flour : 5 cups

Curd : 2 ½ tbsp

Salt : according to taste

Method of preparation

1. Pressure cook rajma and urad dal.

2. Heat oil in a round vessel. Fry onions till it turns brown. Add ginger-garlic paste and fry.

3. Add rajma beans with all the masalas in the fried paste. Add some salt to it and blend it well. 4. Make a thick paste and pour over ghee and cream.

5. Prepare a dough with flour, ghee, curd, salt and little water.

6. Make out small soft balls from it and keep for one hour.

7. After that roast these balls till puffed. It should be golden outside and spongy inside.

8. Dip hot dumplings in dal and garnish the dal with coriander leaves and chillies. Serve hot.

Recipe for Ghevar - Teej recipes

2009-06-30T09:40:00.000-07:00

Ghevar is the delightful delicacy linked with the monsoon festival of Teej. It is a round cake made made from plain ghee and flour.

Ingredients

Plain Flour : 3 cups

Solidified ghee : 1 cup

Water : ½ cup

Milk : ½ cup

Ice cubes : 3-4 pcs

Yellow food color : ¼ tsp

Ghee : 1 cup (for deep frying)

Kewra essence : 5-6 drops

Syrup

Sugar : 1 ½ cups

Water : 1 cup

Topping

Cardomum powder : 1 tsp

Chopped almonds : 1 tbsp

Pistachios : 1 tbsp

Milk with saffron : 1 tbsp

Method of Preparation

1. Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.

2. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white.

3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.

4. Dissolve some color in the water with kewra essence and to the batter. Add more water if required.

5. Batter should be very smooth and thin.

6. Take an aluminum cylinder or a long cylindrical container with height 12 inches and diameter 5-6 inches.

7. Fill half the container with ghee and heat.

8. When ghee is hot, take 50ml glass full of batter and pur it slowly in the centre of the ghee.

9. Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.

10. When foam settles again, loosen ghevar with an iron skewer inserted in the hole.

11. Place ghevar on the wire mesh to drain excessive oil.

12. Pour hot sugar syrup in the flat bottomed container to fit in ghevar.

13. Put ghevar in it and drain excessive syrup.

14. Cool it for a while, cover with silver foil.

15. Splash a few drops of saffromn milk and sprinkle some pistachios and almonds with cardomum powder.

16. Ghevar is ready to serve.

SALAD OF VEGETABLES ON SPINACH

2009-05-28T08:37:00.000-07:00

Ingredients:

1 big aborigine
salt
pepper
oil
2 turnip cabbage
300 g tomatoes
1 red paprika
1 yellow paprika
2 carrots
300 g fresh mushrooms
1 packet fresh cress
1 packet croutons (roasted small pieces of bread)
5 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon capers
5 tablespoons walnut oil
500 g spinach

Direction:
Cook the sliced aborigine in salt water for 10 minutes, season with salt and pepper, add 2 tablespoons oil. Cut the other vegetables in small pieces. Arrange all the vegetables on the spinach. Make a salad sauce with
orange juice, vinegar, walnut oil, salt and pepper and spoon over the salad. Decorate with the capers.

SALAD WITH FETA - Continental Recipes

2009-05-28T08:21:00.000-07:00

Ingredients:
500 g small potatoes
salt
200 g green beans
200 g zucchini
200 g carrots
300 g feta
2 onions
red wine vinegar
oil
sugar
1 bunch of dill
1 bunch of parsley
1 bunch of chives
pepper

How to make Salad with feta:

Cook the unpeeled potatoes until they are done, peel them and quarter them. Cook the beans (20 min), the quartered onions and sliced zucchinis (3 min). Cool the cooked vegetables in ice water. Stir vinegar with oil, fine chopped herbs, salt and pepper. Spoon the sauce over the vegetables and decorate with small pieces of feta.

MASALA EGGS RECIPE: STARTERS RECEIPE

2009-05-23T08:55:00.000-07:00

INGREDIENTS:
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise or cream according to your taste
3 tablespoons minced green onions
1 tablespoon minced seeded jalapeno chilis (or to taste)
1 1/2 teaspoons minced mango chutney or tomato sauce
1/2 teaspoon garam masala
METHOD:
Shell eggs, then cut in half lengthwise.
Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes.
Time 10 Minutes

CORN SNACK RECIPE-SNACKS RECEIPE

2009-05-23T08:52:00.000-07:00

Ingredients:
1 cup sweet corn or corn niblets (preferably the petite sweet corn you get in supermarkets in the frozen food section)
salt (According to your taste)
sugar (According to your taste)
pepper (According to your taste)
1 teaspoon butter (optional)
1 teaspoon oil

Method:
Take a skillet with a deep bottom, heat it to about moderate temperature and add about one cup of corn (or according to your preference).
Keep heating on medium heat and keep stirring so that the corn browns evenly
Once corn turns brown, add the salt, pepper and sugar to it and stir on high heat for 30 seconds.
Serve hot in a bowl and enjoy

1 servings
Time: 5 minutes

LOBSTER IN SPICY SAUCE RECIPE - Chinese New Year Recipes

2009-01-22T23:13:00.000-08:00

INGREDIENTS:

One 1-kg Lobster

1 piece Ginger (Shredded)

4 stalks Spring Onion (Shredded)

3 pieces Garlic (Sliced)

3 small Onions (Minced)

1/2 Tbsp Corn Starch

SEASONING:

3/4 glass Chicken Stock

1 tsp Salt

3 tsp Sugar

2 Tbsp Ketchup

1 tsp Chilli Oil

1 tsp Chinese Vinegar

1 Tbsp Chinese Wine ("Hua Tiao")

HOW TO COOK LOBSTER WITH SPICY SAUCE
Insert a chopstick from the tail of lobster into the body. (This ensures that the lobster does not curl up when cooked but instead, will lie straight.)
Wash the lobster thoroughly. Chop lobster into big pieces. Crack pincers lightly.
Mix the pieces of lobster evenly with corn starch in a container.
Pour enough cooking oil (corn oil / peanut oil) to parboil the lobster into a wok. Heat the oil until it is hot.
Slowly slide the lobster pieces into the hot oil to lightly cook it. Be careful not to overcook the lobster.
Remove the lobster pieces from the wok and drain excess oil from it.
Scoop the oil out of the wok, leaving only about 3 Tbsp of oil.
Heat the wok until the oil is hot. Saute the onion, ginger and garlic until fragrant. Slide in the lobster to stir fry.
Mix the seasoning together and gently pour the mixture into the wok.
Cover the wok with lid and simmer till gravy nearly dries up.
Sprinkle the spring onion over the dish and stir well.
Remove and serve.

FRIED WONTON RECIPE - Chinese New Year Recipes

2009-01-22T23:08:00.000-08:00

INGREDIENTS:

125 g Minced Pork

60 g Diced Prawns

1 pkt Won Ton Skin

2 Tbsp Pineapple Cubes

1 Tbsp Minced Red Chilli (Deseeded)

1 Tbsp Minced Green Chilli (Deseeded)

1 Tbsp Minced Ginger

1 piece Garlic (Minced)

2 tsp Light Soya Sauce

1 tsp White Pepper

1 tsp Sesame Oil

1 tsp Cornflour

II:

4 Tbsp Sweet and Sour Sauce

1 tsp Light Soya Sauce

1 tsp Sugar

1/4 glass Water

HOW TO MAKE FRIED WONTONS
Marinate the minced pork with I and the minced ginger. This will be the stuffing so mix well.
Marinate the diced prawns with 1/2 tsp of salt and 2 tsp of cornflour.
Fold the won ton skin with the diced prawns and minced pork into the shape of a gold ingot.
Pour oil into a wok and heat it till hot for deep-frying.
Deep-fry the won tons till golden in colour.
Remove them from the oil once they are done and place them on kitchen towels to absorb the extra oil.
Display them on a serving dish.
Heat up 1 Tbsp of oil and stir fry the minced garlic till fragrant.
Add in the green and red chilli and pineapple cubes.
Mix the II ingredients well and add it into the wok.
Bring the mixture to a boil.
Pour the gravy onto the dish when it is ready to be served.

DEEP FRIED CUTTLE FISH RECIPE - Chinese New Year Receipes

2009-01-22T23:04:00.000-08:00

INGREDIENTS:

375 g Fresh Cuttlefish (approx. 3 pieces)

1 Egg

1/2 cup Breadcrumbs

100 g Shredded Lettuce

SEASONING:

1 tsp Salt

1 tsp White Pepper

1 Tbsp Cornflour

HOW TO PREPARE DEEP FRIED CUTTLE FISH
Wash and clean the cuttlefish. Keep only the round portions.
Cut each cuttlefish ring into 1 cm in width.
MArinate the rings with the Seasoning for 15 minutes. Coat them with beaten egg and then breadcrumbs.
Deep fry the rings with hot corn oil / peanut oil. Remove them when they turn golden brown in colour.
Display them on a serving dish atop the shredded lettuce. Serve.

WATER CHESTNUT CAKE RECIPE - Chinese New Year Recipes

2009-01-22T23:01:00.000-08:00

INGREDIENTS:

140 g Water Chestnut Starch

190 g Sugar

250 g Skinned Water Chestnuts (chopped into small pieces)

3/4 cup water

1 1/2 cups Coconut Milk

1 cup Fresh Milk

HOW TO PREPARE WATER CHESTNUT CAKE
Mix the water chestnut starch well with water, filter the mixture through a screen.
Boil the coconut milk, fresh milk and sugar over medium heat. Add in the shredded water chestnut and bring the mixture to a boil again.
Stir in the chestnut starch mixture.
Lightly coat a cake tin with oil before pouring the above mixture into it. Steam the chestnut paste over high heat for about 30 mins until it is cooked and firm.
Cook the cake, cut it into slices and serve.
As an alternative, you may want to shallow-fry the slices with a light cornflour coating.

DRUNKEN CHICKEN RECIPES - Chinese New Year Recipes

2009-01-22T22:51:00.000-08:00

INGREDIENTS:

1 kg Young Chicken (frozen chicken may not yield great results)

2 slices Ginger

230 g Chinese Wine

1/2 tsp Xanthoxylum Seeds

1 stalk Chinese Parsley

2 stalks Spring Onion

2 Tbsp Salt

1.5 kg Water

HOW TO COOK DRUNKEN CHICKEN
Wash and clean the chicken. Discard the intestines and the feet.
Bring the water to a boil. Add in ginger, spring onion and xanthoxylum seeds.
Poach Chicken in the boiling water for about 15 minutes. Turn off the fire and let it soak for another 5 minutes until cooked.
Remove chicken from the stock and let it cool. Strain oil from the stock and add in the salt. Add Chinese wine when the stock is cold.
Chop the cooked chicken into bite-size pieces and soak in the wine stock. Leave in the fridge for about 6 hours and the dish will then be ready.
Sprinkle some parsley on it before serving.
Serve slightly colder than room temperature.

ROCKY ROAD FUDGE RECIPE - Valentines Delicious Recipe

2009-01-21T02:11:00.000-08:00

Ingredients
1-1/2 cups sugar
2 cups miniature marshmallows, divided
1 (5 ounce) can evaporated milk
1/4 cup margarine or butter
1 (12 ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1 (10 to 12 ounce) can mixed nuts
How To Prepare ROCKY ROAD FUDGE
In 2-quart glass measure, microwave sugar, 1 cup marshmallows, evaporated milk, and margarine on High for 4-1/2 to 6 minutes until marshmallows are melted, stirring once during cooking. Stir; cook for another 1-1/2 minutes.
Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows.
Spread in foil-lined 8x8-inch baking pan.
Refrigerate until firm. Cut into 24 pieces.
This is a microwave recipe.

For More Valentines Recipes Click Here.

BLACK AND WHITE CHOCLATE FONDUE RECIEPE - Valentines Special Recipes

2009-01-21T01:59:00.000-08:00

Ingredients
1 cup (250 mL) whipping cream
10 oz (280 g). semisweet chocolate, chopped
2 tbsp (30 mL) Grand Marnier, Kahlua or other liqueur
2 oz (56 g). white chocolate, chopped
things to dip: fresh strawberries, sliced bananas, orange segments, cubed pound or sponge cake, biscotti, cookies
How to Prepare:

Pour the whipping cream into a small saucepan and place over medium heat.
Bring cream just to a simmer, then remove from heat. Add the semisweet chocolate and stir until chocolate is melted and smooth. Stir in the liqueur.
Transfer mixture to a small ceramic fondue pot over a tea light candle.
Sprinkle the chopped white chocolate over the dark chocolate mixture, let stand for a minute or two to allow it to melt, then gently run a spoon through two or three times, just until marbled.
Serve with an assortment of fresh fruit and chunks of cake for dipping.
Servings: Makes about 4 servings

For More Valentines Recipes Click Here

BROWNIE PIE RECIPE - Valentines free Recipes

2009-01-21T01:52:00.000-08:00

Ingredients
1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish (optional)
How to Prepare Brownie Pie:
Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Preparation Time: 20 min.

Cooking Time: 25 min.

Ready In: 1 hour 15 min.

Servings: 12

For More Valentines Recipes Click Here

CHOCLATE CANDY HEARTS RECIPE - Valentines Day Recipes

2009-01-21T01:29:00.000-08:00

INGREDIENTS
Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush
RECIPE FOR VALENTINES DAY CHOCLATE CANDY HEARTS
Put a handful of candy melts into an open zipper sandwich bag.
Microwave candy in bag for 30-40 seconds or until melted.
Cut one corner of the bag with scissors to squeeze melted candy through.Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
Gently squeeze chocolate out of bag and into the molds.
Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
Place in refrigerator until set.
Pop out of molds and serve.
DECORATION
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.
For More Valentines Recipes Click Here

TIL PITHA RECIPE - Bihu Recipes

2009-01-20T20:45:00.000-08:00

Ingredients :
Bora rice (glutinous rice) - 2 cups
Black sesame seeds - 80gms
Jaggery - 100 gms
How to Prepare til Pitha
Clean and soak the rice overnight . Strain the rice. Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind.
Lightly roast the sesame seeds, pound it slightly and remove its outer shell. Mash the jaggery. Pour sesame seeds into the jaggery and mix them well.
Heat a pan in medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a size of small puri with the back of your fisted hand. While it is being roasted, place the stuffing of jaggery and sesame mix in the centre. When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over. Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out. The pitha is not allowed to turn brown; it should remain white. It can be stored in a covered container for about a week.

SAUSAGE ROLL RECIPE - Snacks Recipes

2009-01-20T04:28:00.000-08:00

Ingredients :

Serves 6
For the Pastry
Plain Flour - 225gm
Salt - to taste
Butter - 75gm
Vegetable oil - 75gm
Lemon juice - 2tsp
For the Filling
Parsley - 2tbs
Spring Onion - 1 small bunch
Pork sausage - 450gm
Beaten egg - 1
Method :
Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks.
Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn.
Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.
Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.
Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.
Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.
Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown

FISH FINGERS RECIPE - Easy Breakfast Recipes

2009-01-20T04:20:00.000-08:00

Serves Four

1. Ingredients :
Thick fish fillet cut into fingers - 1/2kg
Breadcrumbs - 11/2cup
Groundnut oil - for fry

2. For the marinade
Juice of 2 limes
Salt - 1tsp
Ginger juice - 1tbs
Onion juice - 1tbs
Chilli powder - 1tsp
3. Seasonings for flour
Flour - 1cup
Salt - 1/2tsp
Pepper powder - 1tsp
4. For the Batter
Eggs - 2
Flour - 3tbs
Pepper - 1/2tsp
Chilli powder - 1/4tsp
Salt - a pinch
Method :
Wash and pat dry the fish fingers. Mix 2nd ingredients together. Marinate the fish pieces in it for half an hour. Remove fish and roll them in the seasoned flour.
For the batter : Beat the eggs. Add the rest of the 4th ingredients and mix well. It should be a semi thick batter. Roll the fish fingers in the batter and then in the breadcrumbs.
Heat the oil in a pan and deep fry the fingers. Serve hot with ketchup.

CARROT VADA RECIPE - Easy Breakfast Recipes

2009-01-20T04:18:00.000-08:00

Ingredients :
Besan flour - 250gm
Carrot - 2nos
Onion - 1
Green chilli - 4nos
Ginger - a small piece
Turmeric powder - 1tsp
Garam masala powder - 1/4tsp
Salt - to taste
Water
Oil to fry
Method :
Grate the carrot. Finely chop the onion, ginger and green chillies.
Make a thick batter with besan flour and water. Mix all the ingredients in it. Heat oil in a pan. Put a spoon full of the paste in it and fry till golden brown.

CABBAGE VADA RECIPE - Easy Breakfast Recipes

2009-01-20T04:14:00.000-08:00

Ingredients :
Chopped Cabbage - 2cups
Chopped small onion - 1/2cup
Besan flour - 11/2cup
Curry leaves - 2sprigs
Chopped coriander leaves - 2sprigs
Crushed ginger - 1 big piece
Finely chopped green chilli - 10nos
Salt - to taste
Water - enough to mix the batter
Coconut oil - 150ml
Method :
Mix the cabbage, onion, curry leaves, coriander leaves, ginger and green chilly. Sieve the besan flour. Mix it with the cabbage mixture. Add salt and sufficient water and make a thick batter.
Heat oil in a pan. Shape the batter into flat round balls with a small hole in the middle and deep fry.

BREADFRUIT BAJEE / BREADFRUIT BHAJEE RECIPE - Snacks Recipes / Starters

2009-01-20T03:35:00.000-08:00

Ingredients :
Breadfruit (small) - 1
Refined flour (maida) - 1cup
Coconut oil - 200gm
Chopped small onion - 50gm
Chopped green Chilly - 6nos
Chopped ginger - a small piece
Chopped curry leaves - 4sprigs
Salt - to taste
Turmeric powder - a pinch
Asafetida powder - 1/4tsp
Method :
Remove the skin of the breadfruit and cut it lengthwise into thin slices. Make a batter with the flour, salt, turmeric, asafoetida powder and enough water. Add chopped onion, chilly, ginger and curry leaves in it. Mix it well.
Heat oil in a pan. Fry the breadfruit pieces in the oil, after dipping it in the batter. Serve hot.

SWEET AND SALTY BISCUITS RECIPE - Biscuits Recipes

2009-01-20T02:42:00.000-08:00

INGREDIENTS
Refined flour - 1/2kg

Fine Rice flour - 1dsp

Soda powder - 1/2tsp

Baking powder - 1/4tsp

Salt - to taste

Ground nutmeg, cardamom, cinnamon & clove - 1/4tsp each
Ghee - 125gm

Dalda - 125gm
Sugar - 2dsp
Egg yolk - 2nos

Cumin seeds - 1/2tsp
Milk - 4dsp

Coarsely ground pepper - 1/2tsp
HOW TO PREPARE SWEET AND SALTY BISCUITS:
Mix the ingredients from 1 to 5 without using much pressure. Mix well by adding the milk and knead to make a soft but not sticky dough. After that add the pepper powder and mix well. Make small balls from the dough and roll each portion into thick rounds. Cut the rounds into desired shapes and bake in a pre-heated oven.

COCONUT LADOOS RECIPE - Bihu Recipes

2009-01-20T02:38:00.000-08:00

Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.

FISH PITIKA RECIPE - Bihu Reciepes

2009-01-20T00:36:00.000-08:00

Ingredients:
• 500 gms Rohu fish
• 2 tsp Mustard paste
• 6-8 Pods of garlic
• 2 tsp Lemon juice
• 2 Chopped green chillies
• 2 tbsp Mustard oil
• 1 Banana Leaf ( washed and lightly brushed with oil)
How to make Fish Pitika:
•Remove the peel of garlic and crush.
•Wrap the fish in banana leaf and keep it in water for steaming until cooked. Put off the flame.
•Remove the skin and bones.
•Mash the fish and add salt. Mix well and Keep it aside.
•Heat oil in a pan. Add garlic and mustard paste to it.
•Fry on a low flame for about one minute.
•Mix this with the mashed fish.
•Also add chopped green chillies and lemon juice. Mix properly.
•Fish Pitika is ready to serve.

FISH FRY RECIPE - Bihu Receipes

2009-01-20T00:18:00.000-08:00

Ingredients:
• 800 gms White-Fleshed Fish

• 1/2 tsp Ground Turmeric

• 1/2 tsp Salt

• 2/3 Mustard Oil

• 1 tbsp Grounded Coriander Seeds

• 1 tsp Grounded Cumin Seeds

• 1 1/2 tsp Ginger (finely grated)

• 1/2 tsp Red Chili Powder

• 1/2 tsp Salt

• 1/4 tsp Kalonji

• 4 Dried Whole Red Chillies

• 2 Bay Leaves

• 1 large Onion (peeled and chopped)

• 3 Whole Green Chillies
How to make Fish Fry:
•Cut the fillets in about 4cm size.
•Rub the fish with turmeric and salt and set aside for 10-15 minutes.
•Heat the oil in a non-stick frying pan over a medium flame.
•Put in the fish pieces and brown lightly on all sides.
•Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
•Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
•Add 3 tbsp of water and mix.
•Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
•Now add kalonji and after a few seconds later, put in the red chillies.
•As soon as they darken a bit, put in the bay leaves.
•When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
•Add the spice paste. Stir and fry it for about 1 minute.
•Now put in the fish in a single layer in a pan with 1 cup of water.
•Lay the green chillies over the fish.
•Simmer over a medium heat for 2 minutes.
•Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
•Serve.

BENGANA KHAR RECIPE - Bihu Recipes

2009-01-19T23:05:00.000-08:00

Ingredients:
• 2 Small eggplants
• 3 Garlic cloves
• Little amount of Khar
• Rohu machor petu
• 1 Chopped onion
• Oil
• Salt to taste
How to make Bengena Khar:
•Cut the brinjal into small pieces.
•Clean the rohu fish (machor) petu and wash thoroughly.
•Heat some oil in a pan and add the garlic and chopped onions and fry for several minutes and then add the petu.
•Add salt to taste.
•After few minutes add the brinjals (chopped) and then cook for few minutes and then finally add the khar and allow it to cook for few minutes.
•Serve hot with rice.

MEETHA CHAWAL / SWEET RICE RECEIPE - Vasant Panchami Recipes

2009-01-19T22:40:00.000-08:00

Ingredients
Basmati rice 500 gm

Almonds 20 pieces

Pista 20 gm
Kaju 20 gm
Kismis 20 gm

Khoya 250 gm
Lavang 10 pieces

Elaichi 10 pieces
Saffron ¼ teaspoon

Kewra 400 gm

Sugar 100 gm
Ghee 100 gm
Water 7 glasses
How to cook Meetha Chawal

Soak the rice, badam and kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked rice in the boiling water and also some lavang and elaichi pieces. When the rice is done sieve it to drain excess water.
In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.
Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.
Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.
After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.

PODA PITHA RECIEPE : East Indian Recipes

2009-01-19T20:50:00.000-08:00

Ingredients
500 gm: Black gram dal(Urad Dal)
500 gm: Rice
1 medium size: Coconut (whole)
500 gm: Guda (jaggery) / sugar
2 teaspoonful: Salt
2 inches (15gms): Ginger
1 tsp: Black pepper powder
2 tsp: Ghee
HOW TO MAKE PODA PITHA / PODA PEETHA / PORA PITHE
Soak black gram dal and rice for about six hours. Wash the dal and rice cleanly and grind it. The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours.
Grate the coconut.
Cut ginger into very small cub sizes.
Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well
Pre-heat oven for 10 minutes and grease it with ghee.
Pour the paste into the tray and keep it in the oven. Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes. It should be checked with a needle and when its colour is golden brown the Poda Pitha is ready to eat.
Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.
Cut it into small pieces and serve it with any chutney preferably with coconut chutney.

BIHARI LITTI RECIPE - Vegetarian Recipes

2009-01-19T04:04:00.000-08:00

Ingredients
For Atta (flour) dough:
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)
¾ to 1 cup: Regular or fat-free yogurt (dahi)
(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.)
For Filling:
1 cup: Sattu (a special gram flour)
4 cloves: Garlic, finely chopped
1 inch: Ginger, finely chopped
2 or more: Green chilies, finely chopped
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped
½ tsp: Mangrella (nigella or onion seed)
2 tbsp: Mustard
1 tsp: Ajwain (thyme)
1 tbsp: Lemon juice
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle) Salt to taste
Method
Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this.
Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).

SONDESH RECIPE - Bengali Sweets Recipes

2009-01-19T01:28:00.000-08:00

Please ypur family and loved ones with the sweet and delicious Bengali sweet dish, Sondesh. Sondesh is traditional bengali sweet dish prepared with khoya and cottage cheese. Feel the sweetness of Bengal in your own kitchen today and remember, prepare it with love. It will be more tasty.

Making time: 20 minutes (excluding chilling and hanging time)

Makes: 7-8 pieces (depending on size of mould)

Shelflife: 3 days refrigerated

Ingredients
150 gm: Paneer
½ cup: Khoya, grated
6 tbsp: Sugar/gur
6-8: Almonds, shredded thin lengthwise
4-6: Chhoti elaichi, crushed a little
6-7 strands: Kesar
How to prepare Sondesh
Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
Mix in the elaichi and set in a layer about ½" thick.
Refrigerate till set and cut into squares or diamonds and serve.

KHURMA RECIPE - Central Indian Dessert Receipes

2009-01-18T23:24:00.000-08:00

Ingredients
1 cup: White flour or maida
2 cups: Whole wheat flour or atta
4 tbsp: Ghee
2 cups: Sugar
A pinch of salt
Method
Make a stiff dough of the flours, ghee and salt.
Roll 1½ inch thick. Cut squares.
Deep fry till golden. Drain.
In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
Dip in the squares in the chasni and drain quickly.

LAVANG LATA RECIPE - Central Indian Dessert Receipes

2009-01-18T23:14:00.000-08:00

Ingredients
2 cups: White flour
1 cup: Sugar
4 tbsp: Ghee
2 cups: Water
Nutmeg powder
Elaichi powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain

KUSLI RECIPE - Central Indian Recipe

2009-01-18T23:11:00.000-08:00

Kusli is a special preparation of the people of Madhya Pradesh and Chattisgarh. It is prepared with maida (white flour), ghee and sooji (semolina). It is too yummy. This sweet dish is fast and easy to cook. Try to prepare it yourself and you will love the taste. The ingredients and method of preparation is given below.
Ingredients for Kusli
For the Covering
Maida (white flour): 1 cup
Ghee: 2 tbsp
For the Stuffing
Sooji (semolina): ½ large cup
Powdered sugar: 1 large cup
Badam (almonds, ground): ½ large cup
Khismish (raisins): ½ large cup
Dried coconut, grated: 3 tbsp
Elaichi powder: ½ tsp
Ghee: 3-4 tbsp
Method for preparing Kusli
First make a stiffish dough with flour, ghee and water. Roll out it into smaller circles. Keep it aside.
Fry sooji in ghee and add raisins, elaichi powder and badam to it. Let it cool.
Next, take a small quantity of the stuffing, approximately three tea spoon, in the centre of each circles. Fold it in half and edge it with fork.
Fry it deep at average flame and heat it till it turns pink and not red.
Serve this sweet dish hot.

MACHHER JHOL RECIPE - Fish Receipes

2009-01-18T23:08:00.000-08:00

Ingredients
500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
1 tsp: Turmeric
½ tsp: Salt or to taste
Grind Together
1 ½ cup: Onion, roughly chopped
1 tsp: Garlic, chopped
2 tsp: Ginger, chopped
2-3: Dried red pepper
½ tsp: Turmeric
1 tsp: Salt or to taste
To Proceed
½ cup: Mustard oil
1 tsp: Onion seeds
¼ tsp: Cinnamon, broken in small pieces
Coriander leaves for garnish
4 pcs: Cloves
4 pcs: Green cardamoms
1-2: Bay leaf
2-3: Green chillies, slit lengthwise
3 cup: Water
Method
Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
Lift the fish out of the oil, and keep aside.
In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
Serve hot garnished with the coriander leaves.

CHETTINAD CHICKEN RECIPE - Chicken Recipes

2009-01-18T22:59:00.000-08:00

Ingredients
1 kg: Chicken
1 1/2 cup: Onion
1 cup: Tomato
20 cloves: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
¼ cup: Coriander Powder
½ small cup: Chilli Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil
HOW TO COOK CHETTINAD CHICKEN

Wash the chicken and cut to pieces.
Mince garlic and ginger.
Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato.
Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well.
Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire.
Serve hot.

CHICKEN CURRY RECIPE - Chicken Receipes

2009-01-18T22:31:00.000-08:00

Ingredients

1 full: Chicken (skinned and jointed)

1 1/4 cup : Tomatoes (skinned, deseeded and chopped)

3/4 cup: Onions (ground)

½ tsp: Kashmiri mirch

1 ½ tsp: Roasted, ground fennel seeds

1 tsp: Ginger powder

2-3: Cloves

2-3: Cardamoms (large)

2 tsp: Oil/ butter

350 ml: Water/ stock
HOW TO COOK CHICKEN CURRY

Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

TANDOORI CHICKEN RECEIPE ; Chicken Recipes

2009-01-18T22:26:00.000-08:00

Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us
Ingredients

8 no: Large Chicken pieces

1 1/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste
HOW TO COOK TANDOORI CHICKEN

Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
Grind dried chillies, coriander seeds, ginger, garlic and clove together.
Mix the paste with garam masala and chilli powder. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
Keep pouring oil and masala over the chicken pieces in between.

MURG MUSSALLAM RECIPE: Chicken Recipes

2009-01-18T22:19:00.000-08:00

Ingredients

1kg: Chicken (whole)

25 gm: Papaya (raw)

4 medium sized: Onions

2 inch long piece: Ginger

4 cloves: Garlic

Salt to taste

Masala 'A'

50 gm: Desiccated Coconut

20 gm. Chironji

8 gm: Cardamom (green)

8-10: Cloves

5 gm: Black Pepper

5 gm: Poppy seeds

5 gm: Cinnamon

Masala 'B'

250 gm: Curd

250 gm: Ghee

4 Eggs

30 gm: Almonds

20 gm: Cumin seeds

20 gm: Coriander seeds

5 gm: Chilli powder 2-3:

Silver leaves (clean and wash)

A pinch: Saffron

A pinch: Saffron colour (edible)

1 tsp: Kewra jal

HOW TO COOK MURG MUSSALLAM:

Clean and wash chicken. Take care to wash the inside well.
Prick all over with the fork. Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste).
Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside.
Also grind garlic and ginger to a paste. Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste.
For the stuffing, hard boil 4 eggs, chop and keep aside.
Blanch and peel the almonds and cut into the slivers. Keep aside.
Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also.
In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
Put a lagan or patili on fire and pour ghee which was used for frying the onions and the chicken along with the marinade.
Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread.
Place the silver leaves on the chicken and garnish with almond slivers.
Serve hot with the warqui paratha or sheermal.

BUTTER CHICKEN RECIPE - Chicken Recipes

2009-01-18T21:30:00.000-08:00

INGREDIENTS

700gm: Raw Chicken

Marinade

½ kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste

Gravy

100 gm: White butter

½ kg: Tomato (pureed)

½ tsp: Black cumin seeds

½ tsp: Sugar

1 tsp: Red chilli powder

Salt to taste

To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

½ tsp: Crushed fenugreek leaves

How To make/cook Butter Chicken:

For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat.

Serve hot with rice or naan.

BLUEBERRY BRIOCHE BREAD PUDDING RECEIPE - Desserts Receipes

2009-01-15T02:18:00.000-08:00

This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for atleast 6 hours before serving.

Ingredients
1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split and scraped, or a few drops pure vanillaextract

5 sprigs mint, 1 sprig, leaves only, reserved for garnish

Freshly grated zest of 1 lemon

1/2 cup sugar

4 gelatin sheets or 1 packet unflavored Knox gelatin

4 slices brioche or challah bread, cut 1/3-inch thick

8 ounces fresh blueberries
How to make Bread Pudding:

1. Preheat the oven to 325 degrees F. Combine the milk, cream,vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in asmall saucepan and bring to a boil over medium heat. Remove fromthe heat, stir in the sugar and gelatin, and let set for 3 minutes.Remove the mint and vanilla bean.
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deeptop side down on the center of a slice of bread to cut out a diskthe size of cup. Discard the bread trimmings and set the bread diskaside. Repeat with the remaining 3 bread slices.
3. Fill 4 baking cups halfway with blueberries. Pour the warm milkmixture over the blueberries to fill each cup 3/4 full. Place 1bread disk in each cup over the blueberry mixture. Transfer to theoven and bake for 20 to 25 minutes (the custard should not becompletely set). Turn on the broiler and broil until the bread isnicely toasted. Remove from oven and set aside to cool. Refrigerated for several hours before serving.
To Serve: To unmold, run a small blade around the side of each cup and invert the blueberry bread pudding onto a dessert plate. Garnish with reserved mint leaves.

SHAB DEG KASHMIRI ROGAN JOSH RECIPE (THE FAMOUS RED KASHMIRI DISH) - North Indian Recipes

2009-01-14T03:34:00.000-08:00

Kashmir is known for its unique style of cooking and the perfect blend of spices in the Kashmiri cuisine. Unlike rest of the India Kashmir cuisines are more or less based on meat and Shab Deg Kashmiri Roghan Josh is one of the gourmet's delight from Kashmir. The famous Red Kashmiri dish is one the most celebrated dish of Kashmir. Try this lazzez dish and rule everyone's heart today.
Ingredients
1 kg: Mutton
500 gm: Mince meat
250 gm: Turnips
500 gm: Curd
250 gm: Balai
5 gm: Turmeric
600 gm: Onions
50 gm: Garlic
50 gm: Ginger
3 gm: Green cardamom
5 gm: Cumin powder
3 gm: Shahi jeera powder
15 gm: Red chilli powder
1 pc : Kashmiri ver
20 gm: Raw papaya
1 tsp: Garam masala
50 gm: Almond paste
2 tbsp Lime juice
5 gm: Saffron
5 gm: Cloves
5 gm: Cinnamon
5 gm: Pepper
30 ml: Kewra jal
500 gm: Ghee
Salt to taste
How to cook Kashmiri Rogan Josh
Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork.
Grind the garlic to a paste.
Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes.
Then in the ghee fry the turnips to a golden brown colour. Remove and keep.
In the same fat fry finely sliced onions till golden brown and crisp. Keep aside.
Grind the ginger to a paste and divide in three parts.
Grind clove, cinnamon to a paste.
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meatto a very soft texture so that it can be strained to obtain the yakhni.
When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
Shape into balls or koftas approximately the size of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.
Add sufficient water for a thick gravy and to cook the meat.
Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.
In the morning, when you open the deg the ghee would be floating on the top.
Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.

NAVRATAN / NAVRATTAN KORMA RECIPE - North Indian Recipes

2009-01-14T03:32:00.001-08:00

Ingredients : (Serves: 2)
2 cups: Boiled Peas
1big: Chopped and Boiled Carrot
½ cup: Tomato Sauce
1 tsp: Sweet Lime
1 small: Apple
1 medium size: Banana
¼ quantity: Pineapple
10-15: Cashew nuts
18-20: Raisins
¼ cup: Curd
¼ cup: Cream
1 tbs: Ghee
3 tbs: Butter
Salt to taste
For Dry Masala
1 tsp: Cumin seeds
2 tsp: Poppy seeds (Khus Khus)
For Wet Masala
1 big: Onion
1 tsp: Cardamoms
¼ cup: Shredded Coconut
3-4: Green Chillies
For Decoration
Chopped Cherries
Grated Cheese
Chopped Coriander leaves
Method
Grind the dry and wet masalas separately and keep aside.
Chop all the fruits finely.
Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries.
Serve hot with naan, roti or paratha.

GOSHT BIRYANI RECEIPE - Rice Recipes

2009-01-14T03:24:00.000-08:00

Ingredients (Serves: 4)

1 kg: Mutton or lamb

2 cups: Basmati rice

1 tsp: Whole garam masala

2 cups: Yogurt

5 tsp: Ghee or oil

2 cups: Sliced onions

2-3: Green chillies

2 tsp: Ginger paste

2 tsp: Garlic paste

2 cups: Chopped tomatoes

Salt to taste

2 tsp: Coriander powder

2 tsp: Garam masala powder

1 tsp: Turmeric powder

1 tsp: Cumin powder

1 tsp: Red chilli powder

A generous pinch: Saffron

1 pcs: Ginger (two inch piece)

½ cup: Fresh coriander leaves

½ cup: Fresh mint leaves

½ cup: Warm milk

50 gm: Butter

For Garnishing Fried sliced onions
HOW TO COOK GOSHT BIRYANI

Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. *In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat. Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content. Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes. Serve garnished with fried sliced onions and mixed vegetable raita.

CHICKEN TIKKA RECIPE - Starters Recipes

2009-01-14T03:19:00.000-08:00

Ingredients

1 full: Chicken (large)

2 cups: Curd

1 cup: Onions(Grinded)

4-5 cloves: Garlic

1/2"piece: Ginger

2"piece: Raw papaya

1 tsp: Chilli powder

1tsp: Garam masala

2 tbs: Lemon juice

2-3 drops: Red colour

Ghee as required

Salt to taste
Method

Clean the chicken. Remove the bones and slice it into small pieces. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

GOBHI MANCHURIAN RECIPE - Easy Receipes

2009-01-14T02:59:00.000-08:00

Ingredients (Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
3 tsp: Cornflour
1 small bunch: Spring onion (finely chopped)
2 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/4 tsp: Red chilli powder
2 no: Red chillies (dry)
1 tsp: Milk
3 tsp: Oil
1-1/2 cup: Water
Method
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and soya sauce. Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry Manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

TAMARIND RICE / PULIYOGAREY RICE / ANDHRA PULIHORA / PULI SADAM RECEIPE - Pongal Recipes

2009-01-14T02:52:00.000-08:00

Ingredients:
Tamarind - 1 oz
Rice - 11/2 cups
Dry red chillies - 4
Gingely oil - 1 dsp
Ghee - 2 dsp
Black gram dal - 11/2 tsp
Bengalgram dal- 11/2 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/4 tsp
Cashew nuts - 16
Asafoetida powder - a pinch
Turmeric powder - 1/4 tsp
Salt to taste
HOW TO COOK TAMARIND RICE:
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.
Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.

DAL PAYASAM RECIPE - Pongal Recipes

2009-01-14T02:31:00.000-08:00

Ingredients:
Moong dal (green gram lentil) -1 cup
Powdered jaggery-1/2 cup
Gram dal-1 tsp
Milk-1cup
Method of Preparation:
Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then remove from flame and add boiled milk and cardamom powder. Garnish the cooked dal payasam with cashew nuts roasted in ghee and serve hot or cold.

COCONUT RICE RECIPE - Pongal Recipes

2009-01-14T02:28:00.000-08:00

Ingredients:
Basmati Rice - 2 cups
Grated coconut - 1
Channa dal -1 tsp full
Urad dal (Black gram)- 1 tsp full
Green or red chilly
Salt to taste
Method of Preparation:
Wash and clean the rice, and cook in 1\4 litre of water till done. Heat the Ghee in a separate pan. Put in mustard seeds, channadal, Urad dal, and chillies. Fry lightly. Mix well with cooked rice. Add the grated coconut with salt to the rice and mix well.

AVVIAL / AVIAL RECIPE - Pongal Recipes

2009-01-14T02:14:00.000-08:00

Ingredients:
An assortment of vegetables (carrot, potato, drum stick, raw banana, yam, onion, long runner beans), cut and diced.
Coconut-1, grated finely
Channadal-1 tsp full. (roasted)
Urad dal-1 tsp full (roasted)
Asafoetida (heeng)-1/4 1 tsp full
Green Chillies-2
Haldi powder-1/4 1 tsp full
Method of Preparation:
Blanch the diced vegetables and keep aside. Grind into a paste, the channa dal, urad dal, asafoetida, and green chillies. In a shallow pan, heat the ghee and put in the ground paste. Fry lightly. Add the grated coconut and stir well over a low fire. Add the blanched vegetables and cook till done. Add salt to taste.

AVAL PAYASAM RECIPE - Pongal Recipes

2009-01-14T02:06:00.000-08:00

Ingredients:
Milk-1 litre Aval or Poha (Pressed rice flakes)-1/4cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Handful of roasted cashew nuts
Handful of raisins
Method of Preparation:
Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.

RECIPE FOR MURRUKU / CHAKLI - Pongal Recipes

2009-01-14T01:49:00.000-08:00

Ingredients:
Raw rice- 4 cups

White gram- 1/2 cup

White sesame seeds- 25 gm

Cumin seeds- 25 gm

Asafoetida powder- 2 tbsp

Butter- 100 gm

Salt to taste

Oil for frying
Method of Preparation:
Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku.
Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.
Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry in oil till crisp.

MORE PONGAL RECIPES.

SEMIYA PAYASAM - Pongal Recipes

2009-01-14T01:29:00.000-08:00

Ingredients :
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - 4 cups
Cardamom - two or three pods
HOW TO COOK SEMIYA PAYASAM:
Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.

VELLAYAPPAM - Recipe for Pongal

2009-01-14T01:11:00.000-08:00

INGREDIENTS

Raw rice (Ponny Rice) - 2 cups

Cooked white rice - 1 cup

Coconut Milk - 1cup

Pinch of Yeast

Salt - to taste

Cooked Cream of Wheat or "Semolena (Rava)" - 1 Tsp

'Vellayappam', a delicacy from the Kerala cuisine is a laced pancake made of rice and coconut milk.

RECIPE FOR VELLAYAPPAM

Soak Rice for 1-4 hours. Grind a portion of the raw rice and some of the coconut milk and blend till batter has the consistency of fine grains of sand. Set this first batch aside in large mixing bowl -the larger the better to allow the batter to ferment to double it’s volume. With the second portion of uncooked rice and coconut milk, add the cooked white rice, yeast mixture, cream of wheat and a pinch of salt. Blend this very well and add to the large mixing bowl already containing the blended batter. Set aside this large bowl containing the batter in a warm dry spot. Let batter ferment for 2- hours or until the batter has doubled in volume.
Heat the non stick Appa Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.

PAPAD CANAPES RECIPE - Quick Recipes

2009-01-09T12:09:00.000-08:00

Papad topped with tomato masala.

Cooking Time : 5 minutes.
Preparation Time : 3 minutes.

Makes 6 canapes.
Ingredients
6 mini papads, roasted or fried
For the tomato masala
1 tomato, chopped
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (methi)
4 to 5 curry leaves
1/2 teaspoon garlic paste
2 tablespoons onion paste
1/4 teaspoon green chilli paste
1/4 teaspoon chilli powder
2 tablespoons oil
salt to taste
To garnish
2 tablespoons coriander leaves
Method
1. Arrange the mini papads on a plate and keep aside.
2. Heat the oil and add the mustard seeds and fenugreek seeds. When they crackle, add the curry leaves, garlic paste, onion paste, green chill paste and chilli powder and stir for some time.
3. Then add the tomato, salt and 2 to 3 tablespoons of water and cook till the oil separates.
4. Spoon out this masala on to the mini papads.
5. Garnish with the coriander and serve immediately.

ACHARI PANEER RECIPE - Starters Recipes

2009-01-09T11:55:00.000-08:00

A delicious dish in minutes.

Cooking Time : 7 minutes.
Preparation Time : 6 minutes.

Serves 2.
Ingredients
1 cup paneer, cubed
1 teaspoon fennel seeds (saunf)
1/4 teaspoon mustard seeds
5 to 6 fenugreek seeds (methi)
1 teaspoon onion seeds (kalonji)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
1 onion, sliced
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon black salt (sanchal)
3/4 cup curds
1 teaspoon plain flour (maida)
3 tablespoons chopped coriander
1 tablespoon oil
salt to taste
Method
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and saute till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
5. Add the curds, sprinkle the plain flour and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or rotis.

QUICK PASTA RECIPE - Easy Recipes

2009-01-09T11:49:00.000-08:00

Serves 4

When there is very little time, this dish comes handy. The advantage with it is, it can even be made without any vegetables, and will still taste good! Make it on a busy morning for a packed lunch, or on a late evening for a quick dinner.

Ingredients:
1 ready-to-make soup packet with 4 servings
(Any thick soup. Suggestions: tomato, sweet corn or chicken soup)
1 cup vegetables, chopped (optional)
400gm of any pasta

Method:

Check the instructions on the packet of pasta.
Boil 2 cups more water than mentioned on the pack, and add the pasta.
Add the contents of the soup packet, and the vegetables.
Simmer for the amount of time mentioned on the pasta packet.
Serve hot.

MASALA PURI RECIPE - Easy Breakfast receipe

2009-01-09T11:44:00.000-08:00

Serves 4

Ingredients:
2 cups whole wheat flour (atta)
¼ cup gram flour (besan)
¼ cup rice flour
½ cup chopped coriander leaves
1 big green chili
½ tsp cumin seeds (jeera)
2 tbsp oil
Salt

Method:

Grind the coriander leaves, green chili and cumin seeds together.
Mix all the flours, add the ground mixture, salt and oil.
Add water and knead to a medium-hard dough.
Make small balls with the dough, flatten and roll them into a thin circle.
Deep fry in hot oil over high heat.
Serve hot as a snack with dry coconut chutney or as main course with potato curry.

BATATA POHA RECEIPE - Easy Breakfast receipe

2009-01-09T11:36:00.000-08:00

Ingredients:
2 cups thick poha
1 onion, chopped
2 potatoes, chopped small
¼ cup roasted groundnuts
2 green chilies
2 tbsp chopped coriander leaves
4 tbsp freshly grated coconut (or dessicated coconut)
½ tsp turmeric powder (haldi)
½ tsp chili powder
½ tsp mustard seeds
1 tsp oil
Salt
Water
Method:

In a bowl, soak poha in enough water to cover the surface and a few millimeters above.
Let sit for half an hour, or until all the water is soaked.
Heat oil in a pan and add the mustard seeds.
When they splutter, add the onion, stir and add potatoes.
Cook until the potatoes are done.
Add groundnuts and stir until they brown.
Add the poha, turmeric powder, chili powder and salt. Mix well.
Serve garnished with coriander leaves and coconut.

Serves 4

Batata Poha is a favourite Maharashtrian dish, and eaten very frequently for breakfast and snacks.

SABUDANA VADAS RECEIPE - Vegetarian Recipes

2009-01-09T11:32:00.000-08:00

Makes 20 vadas

This snack is very popular in Maharashtra, and one of the most-missed dishes among the ones who leave the state. Luckily, sago is available almost all over the world today, and this dish can be enjoyed by anyone, anywhere.

Ingredients:
1 cup sago (sabudana)
3 small potatoes
4 Bread slices
Salt
1/3 tsp Chili powder
¾ tsp Garam masala
1/3 tsp Baking soda
Oil for deep-frying
7-8 Mint leaves finely cut

Method:

Soak the sago in water
Boil, peel and mash the potatoes
Dip the slices of bread in water, squeeze and mash them.
Mix all the ingredients into a smooth dough
Heat oil in a deep bottom non-stick pan
Shape a bit of dough with oiled hands and slide it into hot oil.
When putting the next one in, slide it gently so that two don't stick .
Fry until cooked on both sides
Drain and serve hot with tomato ketchup, sweetened yoghurt or with tamarind chutney

TOMATO OMLETTE RECEIPE - Easy Breakfast Recipe

2009-01-09T11:29:00.000-08:00

Makes 4 omelettes

This omelette has no egg at all! It is quick and simple, and quite ideal when you need to have a quick breakfast before rushing to office.

Ingredients:
1 cup Gram Flour (Besan)
1 Onion finely cut
1 Tomato finely cut
1 Tomato sliced
¼ tsp baking soda
3 tsp Oil
Turmeric powder
Chili powder
Bread slices
Salt

Method:

Mix gram flour, tomato, onion, turmeric powder, chili powder, oil, salt, baking soda and water into a medium thick batter.
Heat a skillet (tava), smear it with oil, spread the batter and place a tomato slice in the centre.
When cooked, pour a teaspoon of oil over it and flip it over.
Cook until done and serve with tomato sauce and toasted bread.

AKKI ROTIS RECEIPE - Easy Breakfast recipe

2009-01-09T11:04:00.000-08:00

Makes 3 akki rotis

Ingredients:
½ cup rice flour
½ onion, chopped
3-4 sprigs of coriander leaves (or cilantro)
½ cup grated coconut
1 green chili minced
Salt to taste

Equipment:
Banana leaves or plastic sheets
Flat skillet (tava)

Method

Mix all ingredients with a little water to make the dough thick enough to hold in your hands.
Smear oil on a banana leaf and flatten some dough on it. You could either flatten the dough with your hands - in this case, wet your fingers with water periodically, to prevent the dough from sticking to them. Or, you could place the dough between two well-oiled banana leaves and use a rolling pin to spread it. Take off the upper banana leaf before cooking, in this case.
Heat some oil on a tawa and place the banana leaf on it, dough-side down.
Carefully peel the leaf off. If you are using a plastic sheet, make sure it doesn't touch the tava.
Cook on a medium flame on both sides. Serve with coconut chutney or vegetable curry

VEGETABLE LASAGNA RECIPE - Snacks Recipes

2009-01-07T21:44:00.000-08:00

INGREDIENTS
9 pre cooked lasagna noodles
19 oz crushed tomatoes
1 Tbs vegetable oil
1 tsp dried basil
1 1/2 Tbs crushed garlic
1 tsp dried oregano
1 cup chopped zucchini
1 1/2 cup 2% cottage cheese
1 cup onion
1/2 cup 2% milk
1 cup diced sweet red pepper
1/2 cup grated parmesan cheese
1 cup sliced mushrooms
8 oz shredded mozzarella cheese
2 cup tomato sauce

HOW TO MAKE VEGETABLE LASAGNA
Preheat oven to 350 F (180C). 13" x 9" baking dish spray with non-stick vegetable spray. In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes. Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish. Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles. Pour remaining sauce over top; sprinkle with mozza cheese. Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving. Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes. Tip: Try other vegetables for a change. There are numerous cheese substitutes you can get for vegans.

For More Finger licking Snacks Click here.

RECIPE FOR STUFFED JUMBO PASTA SHELLS - Snacks Recipes

2009-01-07T21:34:00.000-08:00

INGREDIENTS
Pasta Shells
1/2 pkg. jumbo pasta shells, boiled and drained
2 cup milk
1 cup heavy cream
6 Tbs butter
1/2 cup finely chopped parsley
6 cloves garlic, finely chopped
6 anchovy fillets, finely chopped
6 Tbs flour
salt, to taste
Cheese and Prosciutto stuffing
500 gm. ricotta cheese
3 Tbs chopped parsley
250 gm. cottage cheese
3 Tbs chopped fresh basil
1/4 cup grated parmesan
2 egg yolks, beaten
6 thin slices prosciutto, cut into squares
salt & pepper, to taste
HOW TO MAKE STUFFED JUMBO PASTA SHELLS
Melt butter in heavy-bottomed saucepan over low heat. Add garlic and sauté until it just starts to turn golden brown. Remove from heat and when butter has stopped bubbling add flour. Return to heat and cook, stirring constantly for two minutes. Do not let flour color! Remove from heat and add milk and cream all at once.
Immediately beat vigorously with a whipping motion until smooth. Put pan over medium heat and add parsley and anchovies. Cook, stirring constantly until sauce has the constancy of heavy cream. Remove from heat. Add salt and pepper to taste. Reserve uncovered.
In a large bowl, combine ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuff each shell with cheese mixture. Using your fingers, press long side of each shell lightly together so that the shape of shell is as it was before boiling. Wipe any excess of filling. Put about 2 c. sauce in the
bottom of baking dish big enough to hold all 24 shells in one layer. Place shells in dish, pour remaining sauce over. Bake in a preheated oven at 375* F. for 15 minutes. Serve at once.
For More Finger licking Snacks Click here.

RECIPE FOR SHRIMP SALAD - Salad Recipes

2009-01-07T21:32:00.001-08:00

INGREDIENTS
2 can Salad shrimp, drained
1 cup chopped green pepper
1 cup chopped green onion
1 cup sliced celery
1 cup sliced olives
1 cup French or catalina dressing

HOW TO MAKE SHRIMP SALAD
Combine all ingredients in a bowl & mix well & chill until serving.

PENNE ALLA VODKA RECIPE - Snacks Recipes

2009-01-07T21:29:00.000-08:00

INGREDIENTS
1 (16-oz.) box Penne
2/3 cup Vodka
1 Medium onion, diced
1 cup Heavy cream
4 Tbs Butter
1/4 lb Ham, diced (optional)
1 (16-oz.) can Tomatoes, drained
1/4 tsp Crushed red pepper (optional)
1 (8-oz.) can Tomato sauce
Parmesan cheese
HOW TO MAKE PENNE ALLA VODKA
Cook Pasta According To Label Directions. In Large Skillet Over Medium High Heat, Cook Onion In Hot Butter Until Tender, About 5 Minutes. Add Tomatoes And Tomato Sauce.. Add Vodka; Cook 5 Minutes. Blend In Cream; Heat To Boiling. Add Remaining Ingredients And Heat Through. Toss With Hot Drained Pasta Serve With Fresh Grated Parmesan Cheese.
For More Finger licking Snacks Click here.

MUSTARD CHICKEN RECIPE - Chicken Recipes

2009-01-07T21:25:00.000-08:00

INGREDIENTS
4 boneless chicken breast halves (not big)
1/4 cup Dijon mustard
1/2 of a juicy lemon
1/4 cup salt & pepper
1/2 unseasoned dried bread crumbs
1/4 cup butter or margarine

HOW TO COOK MUSTARD CHICKEN
Squeeze lemon over both sides of chicken then seasoned with salt and pepper. Melt about 1/4 cup butter are margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly, spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Please with fingers to make a thin layer of crumbs over the mustard return to baking pan , crumb side up. Repeat with the other 3 chicken breast. Drizzle the remaining melted butter (should be 2 Tablespoon-if not melt addition but evenly over the crumbs, brush butter evenly. Set broiler about 6-7 from heat. Preheated until the crumbs are golden brown. Watch careful that the crumbs do not burn.

HOW TO COOK LOUISIANA CHICKEN - Chicken Recipes

2009-01-07T21:22:00.000-08:00

INGREDIENTS
1 Large chicken, cut into serving pieces
1 Medium onion, diced
1/4 cup Oil
1 tsp Chicken soup powder
1/4 cup Flour
1 1/2 cup Water
2 Medium celery ribs, thinly sliced
1/2 Tbs Salt
1 Large green bell pepper, cut into thin strips
1/2 tsp Hot paprika
HOW TO COOK LOUISIANA CHICKEN
Brown the chicken pieces in the oil on both sides. Do not burn it up. Remove the pieces. Stir the flour into the drippings and cook to a brown roux, stirring constantly. Add the celery, pepper and onion and cook until tender, stirring constantly. Add the soup powder, water, salt and paprika, bring to a boil. Cook for 5 minutes. Place the chicken in a baking dish. Pour the sauce over the chicken, bake uncovered for 45 minutes, or until done, basting often and skimming fat if you want. Serve with hot, fluffy rice.

RECIPE FOR HOT MUSHROOM DIP - Soup Recipes

2009-01-07T20:56:00.000-08:00

INGREDIENTS
6 strips Bacon, cooked and crumbled
3/4 lb Fresh mushrooms, sliced
1 Small onion, finely chopped
8 oz Cream cheese
2 Tbs Butter
1/2 cup Sour Cream

HOW TO COOK HOT MUSHROOM DIP:
In a frying pan, cook onion and mushrooms in butter until tender. Add cream cheese and cook over medium-low heat stirring frequently until melted. (this should take about 5 minutes.) Turn off heat and stir in sour cream and bacon. Place in serving dish and serve immediately.

RECIPE FOR EASY STROGANOFF - Beef Recipes

2009-01-07T20:51:00.000-08:00

INGREDIENTS
2 Tbs vegetable oil
1 (10 3/4-oz.) can beef broth
1 lb boneless sirloin steak strips
2-3 Tbs Worcestershire sauce
1 medium onion chopped
3 Tbs ketchup
8 oz sliced mushrooms, drained
1 cup sour cream
1 (10 3/4-oz.) can cream of mushroom soup
cooked egg noodles

HOW TO COOK EASY STROGANOFF
Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Remove meat and add onions to skillet and cook until translucent. If using cooked roast, start with cooking onions. Add soup, broth, Worcestershire, ketchup, mushrooms, and meat. Heat to a simmer and cook about 15 min. stirring often. Add sour cream. Heat through. Serve over hot noodles. Add salad, bread and enjoy.

RECIPE FOR CHICKEN FRIED RICE - Chicken recipes

2009-01-07T20:48:00.001-08:00

INGREDIENTS
4 cup cold cooked rice
Light soy sauce, to taste
8 oz cooked chicken, chopped
oyster sauce, to taste
2 eggs
salt & pepper, to taste
1/2 cup green peas
oil for frying
1 medium onion, diced

HOW TO COOK CHICKEN FRIED RICE
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired). Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

More Rice Recipes.

RECIPE FOR CAJUN ONION RINGS - Snacks Recipes

2009-01-07T20:44:00.000-08:00

INGREDIENTS

1 Large sweet yellow onion
1/2 tsp Salt
1 egg
1/4 tsp Thyme
2 tsp vegetable oil
1/4 tsp Black pepper
1/2 cup Dry bread crumbs
1/8 - 1/4 tsp. Cayenne pepper, to taste
1/2 tsp Paprika

HOW TO MAKE CAJUN ONION RINGS
Cut onion into 1/2 inch thick slices. Separate slices into rings, leaving 2 layers of onion in each ring. In a small bowl, beat egg and oil together. In a shallow bowl, combine bread crumbs, and spices; mix well. Dip onion rings into egg, then dredge in seasoned bread crumbs to coat. Arrange in a circle on a paper plate. Cover with paper towel. Cook on High (700 watt oven) for 2-2 1/2 minutes or until onion is slightly cooked. Have made this many time substituting 1 1/2 tsp Cajun seasoning for the spices and fried in hot oil. Drain well on paper towels and enjoy. We actually preferred it fried but the microwave version is pretty good.

For More Finger licking Snacks Click here.

RECIPE FOR BEEF TACO DIP - Beef Recipes

2009-01-07T20:40:00.000-08:00

INGREDIENTS
2 lb Ground beef
1 Large tomato, diced into small cubes
2 Packets taco seasoning
3 cup Shredded lettuce
2 bricks Philadelphia cream cheese
2 cup Shredded Colby/Monterey jack
1 (16-oz.) Sour cream cheese
1 (16-oz.) Jar mild salsa
1 Large bag tortilla chips

HOW TO MAKE BEEF TACO DIP
Brown beef on medium high heat. When almost cooked, add the packets of taco seasoning and mix well. Remove from heat and let cool. In a bowl, blend together the cream cheese and the sour cream. Once the beef has cooled, layer on the bottom of a 9 x 13 inch casserole. Now you will layer the cream cheese and sour cream mixture over the beef. Followed by the salsa, tomatoes, lettuce and finishing it off with the Colby/Monterey jack cheese.

RECIPE FOR ALMOND COOKIES

2009-01-07T20:14:00.000-08:00

INGREDIENTS

1 cup All vegetable shortening
2 1/4 cup All purpose flour
1 cup Granulated sugar
1 1/2 tsp Baking powder
1 Large egg, lightly beaten
1/4 tsp Salt
3 Tbs Almond extract
48 Whole almonds

HOW TO MAKE ALMOND COOKIES
Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg and almond extract until well blended. Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; blend well. Wrap dough in plastic wrap and refrigerate 2 hours. Heat oven to 350ºF. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each. Bake at 350ºF for 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.

RECIPE FOR EGG PARANTHA - Paranthas Receipes

2009-01-07T00:45:00.000-08:00

Ingredients:

• 4 Eggs

• 2 Cups wheat flour

• 1 Chopped capsicum

• 1 Chopped tomato

• 2 Chopped onions

• Chopped fresh coriander

• 1 tsp Red chilli powder

• 2 tbsp Cooking oil

• Clarified Butter or Ghee

How to make Egg Paratha:

•Pour oil into a frying pan and heat it.

•Add chopped onions and fry on medium heat till they become golden brown.

•Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.

•Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.

•Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.

•Roll the balls to give them roti shape.

•Take one roti and put the egg mixture. Cover it with another roti.

•Roll this roti a little and fry both sides properly in butter.

•Egg Paratha is ready to serve.

GOBHI PARANTHA RECIPE - Paranthas Recipes

2009-01-07T00:25:00.000-08:00

Knead together

3 cups whole wheat chapati flour (atta)a little over 1 cup watersalt to taste until a pliable but non-sticky dough is formed. Let it rest in a covered, oiled bowl for atleast 30 minutes. (If refrigerated, it can stay this way for a day or two).

For the filling,

toast on the stovetop or microwave 1/2 tsp cumin seeds and1/2 tsp dried pomegranate seeds (anardana) until aromatic and toasted - about 20-30 seconds in the microwave on HIGH.

Then powder them in a mortar and pestle

The dried pomegranate seeds (anardana) lend tartness. If you don’t have it, use 1/2 tsp lime juice.

Put in a microwave-safe bowl 2 cups very finely minced or grated cauliflower florets

salt to taste

1/4 tsp turmeric powder

/4 tsp cayenne chilli powder (or to taste)

1/2 tsp coriander powder

1/2 tsp grated ginger

Method:

Microwave on HIGH for 5-6 minutes until the florets mash easily when pressed with a fork.

Add the cumin-anardana powder and mix.

Add 2 tablespoons finely chopped cilantro1 finely minced green chilli and mix it together.

Let it cool a bit.

Divide the dough into 12 equal portions and roll them into balls.

Dust each with flour if necessary. Likewise, divide the filling into 12 equal portions.

Roll out each ball of dough to a circle about 3 to 3.5 inches in diameter.

Make it a bit thicker in the middle Place it in your hand like a cup, put the filling in, and pinch and seal the edges.

Roll out each stuffed ball of dough lightly into a disc about 10 inches in diameter, taking care not to break the dough. If it does tear, stick a small piece of dough on the tear to seal it.

Toast one side on a hot cast iron or metal pan on medium-high heat until it gets a few brown spots, add1/ tsp oil/ghee (clarified butter) turn it to the other side, and toast with another1/4 tsp oil/ghee.

Press down with the spatula gently for even cooking on the edges. Make all the parathas this way. Store them stacked one upon the other in foil or in a kitchen towel.

PORRIDGE FOR PREGNANT WOMAN

2009-01-06T02:46:00.000-08:00

Ingredients :
2 ½ cups water
½ cup wheat dalia
½ cup quaker oats
½ cup milk
¼ cup raisins
¼ cup almonds
3 tsp sugar
Procedure :
1) Bring water to boil over medium heat.
2) Stir in oats and wheat dalia.
3) Mix well, until the cereals are cooked about 5-7 min.
4) Add raisins and almonds.
5) Add sugar.
6) Add milk.
7) Stir it again.

CLICK HERE FOR MORE.

VEGETARIAN HOT DOGS RECIPE

2009-01-06T01:17:00.000-08:00

Ingredients :
1 bun (long rectangle)
2 slices of brown bread
½ cup soya granules
2 medium sized potatoes
½ cup paneer
1 tsp cumin seeds
2 tsp cumin powder
2 tsp coriander powder
½ tsp chilly powder
¼ tsp ajwain
2 tbsp finely chopped coriander
1 green chilly finely chopped
½ tsp mango powder
2 tbsp oil
salt to taste
Procedure :
1) Crumble bread slices and make it into fine crumbs.
2) The soya granules should have been soaked overnight in water so that it becomes three times it size.
3) Place all the ingredients except oil in a mixing bowl.
4) Add all the seasonings.
5) Divide into eight equal portions, make shape into cyclinders like hot dog.
6) Fry them till golden brown.
7) Serve them in between the bun.
8) Add lettuce leaves, tomato slices if desired. CLICK HERE FOR MORE.

MASALA DAL RECIPE

2009-01-06T01:10:00.000-08:00

Ingredients :
2 tbsp oil
1 medium onion finely chopped
1 tsp garlic
1 tsp ginger
1 green chilly finely chopped
1 tsp cumin powder
1 tsp garam masala
2 tsp kastoori methi
2 tbsp chana dal
2 tbsp moong dal
2 tbsp masoor dal
2 tbsp soya granules
1 tsp mango powder
2 tsp lemon juice
150 gm paneer
Procedure :
1) Heat oil and saute the onions till light brown.
2) Stir in garlic, ginger, green chillies and dry spices.
3) Add all dals, soya granules and water.
4) Let it boil, simmer until dals are tender.
5)Let it cool.
6) Place dal mixture and all balance ingredients in a blender and blend until smooth paste is formed.
7) Serve chilled with raw vegetable as a dip or with tandoori rotis.

CLICK HERE FOR MORE.

VEGETABLE AU GRATIN RECIPE

2009-01-06T01:05:00.000-08:00

Ingredients :
1 cup macroni cooked
2 tbsp oil
1 onion finely chopped
1 tsp garlic finely chopped
200 gm mushrooms sliced
1 large capsicum finely chopped
¼ cup carrots parboiled
¼ cup beans parboiled
For the white sauce
2 ½ cup milk
3 tbsp flour
100 gm grated cheddar cheese
2 tbsp butter
½ tsp pepper powder
½ tsp chilly powder
salt to taste
Procedure :
1) Heat oil, add onion, garlic and saute for a minute.
2) Add mushrooms and capsicum, carrots and beans and saute for 5 mins.
3) Mix all the ingredients in the white sauce.
4) Light grease a suitable dish.
5) Sprinkle cheese on top and bake for about 30 mins. till the top is tolder brown.
Procedure to make white sauce:
1) In a non stick pan, add butter.
2) Stir in flour at low heat.
3) Gradually add milk mixture, stiring continously to avoid formation of lumps.
4)Continue cooking until slightly thickened.
5) Stir in cheese. CLICK HERE FOR MORE.

HEALTHY CUTLETS RECIPE

2009-01-06T01:04:00.000-08:00

Ingredients :
2 tbsp oil
1 medium size onion
1½ tsp finely chopped ginger
1½ tsp green chillies
1 cup carrots
1 cup beans
3 tbsp fresh chopped coriander
2 tsp sesame seeds
½ cup soya granules
2 mashed potatoes
1 cup kabuli chana boiled and mashed
2 tsp cumin powder
1 tsp pepper powder
½ tsp black salt
1½ tsp lemon juice
Procedure :
1) Heat oil in a pan over medium heat, add onion, garlic and ginger till brown.
2) Add chillies and carrots. cook for few minutes.
3) Add all the ingredients.
4) Make them in balls and falten them.
5) Add the sesame seads on top.
6) Fry and serve with chutney.

Click here for healthy diet for Pregnant woman.

COOL CUCUMBER BUTTERMILK RECIPE

2009-01-06T01:01:00.000-08:00

Ingredients :
4 cup low fat yogurts
2 tsp minced ginger
2 medium cucumber, peeled, seeded and chopped
2 capsicum
½ tsp black salt
salt and pepper to taste
6-8 cupes oil ice crushed
Procedure :
1)Place all ingredients in the blender except ice.
2)Blend until smooth.
3)Serve cool.

Click here to know more recipes for pregnant lady.

COOKING TIPS ON MAKING GRAVIES - EASY COOKING

2009-01-05T22:35:00.000-08:00

Tips on making Gravies

Always use ghee or vanaspathi instead of oil, which gives a good flavour to the gravy.

If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
Fry the ground masala in reduced flame, so that it retains its colour and taste.

Little plain sugar or caramelised sugar added to the gravy makes it tasty.

When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.

To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

Good variety chillies and chilli powder also gives colour to the gravy. Try to use long variety of red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

FOR INGREDIENTS COOKING TIPS CLICK HERE.

FOR FRYING COOKING TIPS CLICK HERE.

FOR GENERAL COOKING TIPS CLICK HERE.

COOKING TIPS ON FRYING - EASY COOKING

2009-01-05T22:19:00.000-08:00

Tips on frying

Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

To make pooris more crispy add a little rice flour to the wheat flour while kneading.

Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter. Heat the oil thoroughly before adding seasonings or vegetables.

Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

When coconut is used in grinding masala, do not fry for a longer time.

If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

FOR INGREDIENTS COOKING TIPS CLICK HERE.
FOR GRAVIES COOKING TIPS CLICK HERE.
FOR GENERAL COOKING TIPS CLICK HERE.

COOKING INGREDIENTS TIPS - TASTY COOKING TIPS

2009-01-05T22:03:00.000-08:00

Tips about various ingredients

To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.

Peel vegetables as thinly as possible to preserve the minerals and vitamins.

Soak potatoes and egg plant after cutting, to avoid discoloration.

If you boil vegetables in water, do not throw the water, keep it to make gravies.

Remove the stems of green chilies while storing them. This will help them to stay fresh for long.

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.

Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.

Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

FOR GRAVIES COOKING TIPS CLICK HERE.
FOR FRYING COOKING TIPS CLICK HERE.
FOR GENERAL COOKING TIPS CLICK HERE.

GENERAL COOKING TIPS - EASY COOKING

2009-01-05T21:52:00.000-08:00

COOKING TIPS

To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.

Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

Always use heavy bottomed vessels to make desserts, in order to avoid burning.

Make desserts with full cream milk, to get thick creamy texture.

Whenever curd is to be added to the masala, it should be beaten well and added gradually.

Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.

Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.

If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.

You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom

Immediately after boiling noodles put them in normal cold water to separate them each.

If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.

Potatoes soaked in salt water for 20 minutes will bake more rapidly.

Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.

Never discard the water in which vegetables are cooked, use it in gravies or soups.

Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.

FOR INGREDIENTS COOKING TIPS CLICK HERE.
FOR FRYING COOKING TIPS CLICK HERE.
FOR GRAVIES COOKING TIPS CLICK HERE.

CATFISH AND SHRIMP STEW RECIPE - EASY FISH RECIPES

2009-01-05T21:09:00.000-08:00

Ingredients

2 carton of Catfish Fillets

1/2 lb. Medium shrimp; shelled

1 box frozen corn

1 box frozen Lima Beans

1 tsp. Garlic Powder

1 quart heavy cream

1 can condensed Clam Chowder

8 oz Clam juice

1 tsp. MSG (MSG)

1 tbsp. Thyme

METHOD:

Put everything simmer until the shrimp turns pink.

FOR MORE FISH RELATED RECIPES CLICK HERE.

TUNAFISH SALAD RECIPE - EASY FISH RECIPES

2009-01-05T21:02:00.000-08:00

Ingredients

2 cans drained Tuna in water

1/2 cup finely chopped celery

4 tbsp. mayonnaise

Decorations

- i.e. capers, pimentos,Tomatoes, cucumber, artichoke \hearts, Or whateverLettuce and/or greens
Directions

Mix Tuna, celery and mayonnaise in a bowl.Put lettuce and greens into a salad bowlSpoon Tuna mix into the middle.Add decorations and accouterments around the Tuna Serve.

For more Fish Recipes Click Here.

EASY TROUT ITALIAN STYLE - EASY FISH RECIPES

2009-01-05T20:57:00.000-08:00

INGREDIENTS

Trout fillets

Oregano

Basil

1 cup Spaghetti Sauce per fillet

Salt and pepper

1/4 tsp. garlic powder per fillet

1/4 tsp. Msg. per fillet

HOW TO COOK EASY TROUT IN ITALIAN STYLE

Rinse each fillet and remove any remaining bones. Mix seasonings in a bowl. Then put each fillet skin side down in a baking dish, sprinkle with the seasoning mix and cover with spaghetti sauce. Bake into a preheated 350°F oven for 200 to 35 minutes depending on how many fillets you are using.

FOR ALL EASY FISH RECIPES CLICK HERE.

EASY SAUTEED TROUT RECEIPE- EASY FISH RECIPES

2009-01-05T20:54:00.000-08:00

INGREDIENTS

2 fresh trout

Flour 3 tablespoons + 1 teaspoon [50 g] butter

salt and pepper to taste

HOW TO COOK EASY SAUTED TROUT:

Flour trout and melt butter. Brown trout into melted butter. Do not overcook.Serve trout really hot deglaze pan and pour thebutter sauce over the trout

GOAN PRAWN CURRY / FISH WITH MANGOES RECEPIE

2009-01-05T20:45:00.000-08:00

Ingredients
prawns 400 gm
red chillies 10 gm
coriander 10 gm `
turmeric 1/4 tsp
garlic 4 flakes
cumin1/4 tsp
grated coconut 1/2
ginger 0.5 cm pieces
green chillies 2
raw mango slices 80 gm
onions 25 gm
coconut oil 30 ml
salt to taste
Method
1. Shell prawns .Remove intestines .Wash well .Apply salt and set aside .

2. Grind together red chillies ,coriander ,turmeric , garlic , cumin, ginger , and coconut to a fine paste .

3. Slice onion .Heat oil and fry .

4.Add spices and fry .

5. Add water ,slit green chillies and mango . Cook for 5 minutes and then add prawns .

6. Cook till prawns are done.

CLICK HERE FOR MORE FISH RECIPES.

INDIAN FISH CUTLETS RECIPE - FISH RECIPES

2009-01-05T20:41:00.000-08:00

Serves : 4

Ingredients
fish500 gm
bread 2 slices
lime 1/4
green chillies 5 gm
onions 200 gm
egg 1
salt to taste
breadcrumbs 30 gm
oil for frying 30 ml
cucumber 30 gm
tomatoes 55 gm
coriander leaves a few
Method
1.Clean ,wash and boil fish .Flake fish .

2. Chop onions and chillies fine .

3. Soak bread in water .

4. Squeeze out water from bread .

5. Mix all ingredients .Add salt .

6. Shape into cutlets . Coat with egg and breadcrumbs and deep fry.

7. Garnish wih chopped coriander leaves ,sliced cucumber and tomatoes .

CLICK HERE FOR MORE FISH RECIPES

CRAB CURRY RECIPE - FISH RECIPES

2009-01-04T21:47:00.000-08:00

ingredients
crabs 455 gm
tomatoes 115 gm
coconut 115 gm
oil 30 ml
tamarind 10 gm
salt to taste
kashmiri chillies 10 gm
coriander 10 gm
turmerirc a pinch
garlic a few flakes
cumin a pinch
ginger 5 gm
onions 225 gm
cinnamon a small piece
spices for grinding

Method
1. Wash crabs ,pull the to p shell from the body .

2. Discard the stomach bag attached to the shell below the eyes .

3. Discard greyish white ''dead man 's fingers '' and wash well .

4. Cut each crab into 4 pieces .

5. Wash crab well .

6. Grind spices with coconut into a fine paste .

7. Heat oil and fry spices well .

8. Add crabs and fry .

9. Add chopped tomatoes and salt and cook on a slow fire .

10 . When the crab is cooked ,add tamarind water and cook for 20 minutes.

FOR MORE FISH RECIPES CLICK HERE.

FOR VEGETARIAN CURRY RECIPES CLICK HERE.

RECIPE FOR FRIED MEAT BALLS - Meat Recipe

2009-01-04T05:11:00.000-08:00

Ingredients :
½ kg mince meat
1 tsp red chilli powder
½ tsp haldi powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried channa
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying

Method :
1. Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
2. To this mixture add the meat and mix it well.
3. On medium heat, add the meatballs in a non stick pan with some water.
4. Coook till all the water dries up.
5. Fry the meat balls in oil on medium heat till it turns golden brown.
Ready to serve hot.
CLICK HERE FOR MORE MEAT RECIPES.

MEAT PICKLE RECIPE

2009-01-04T05:06:00.000-08:00

Ingredients

Red meat 1kg, cut into small cubes
Ginger,chopped 200g
Garlic, diced 50g
Green chillies 4nos
Red chilly powder 3 tbsp
Gingili Oil 2tbsp
Vinegar 200 ml.
Salt to taste
Curry leaves Few

Preparation

Cook the meat with two tsp vinegar and salt and adequate water. Cook till the excess water is removed. Keep aside. Heat oil in a pan and sauté garlic, ginger, green chilies, and curry leaves till it becomes semi brown. Add it to the vessel containing the cooked meat and smash it with a wooden spoon till the spices mix well with the meat. Pour in the remaining vinegar and mix thoroughly. There should be enough vinegar to cover the meat. Pickle is ready. Stays for 2 weeks without refrigeration.
FOR MORE PICKLES CLICK HERE.

CLICK HERE FOR MORE MEAT RECIPES.

RECIPE FOR FIRE BAKED FISH - Fish Recipe

2009-01-04T05:00:00.000-08:00

Ingredients:

Salt and Pepper
1 Big Fish (Salmon, Trout, Perch)
Butter
Lemon Slices

How to Cook :

Gut and scale the fish. Place lemon in the fish and rub all over with butter. Sprinkle with salt and pepper and wrap in a big piece of tinfoil. Bake on a smooth flat rock really close to the fire (but not in it!). Use some long sticks to get it out. Note: The amount of time it takes to cook varies depending on the size of fish and how close it is to the fire. Just keep checking it, it will be done when the flesh flakes easily with a fork.
FOR MORE FISH RECIPES CLICK HERE.

KARAHI GOSHT RECIPE - Meat Recipes

2009-01-04T04:24:00.000-08:00

INGREDIENTS
1 tsp all spice
1 tsp coriander powder
1 tsp salt
Fresh coriander leaves chopped
1/4 tsp black cummin seeds
1 large onion finely chopped
250 gms tomatoes finely chopped
5 - 6 green chillies
1/2 tsp black pepper
1 tsp ginger / garlic
500 gms mutton pieces with bones
2 tbsp yoghurt
1/4 tsp turmeric powder
2 tsp red chilly powder
1/2 cup oil or ghee

HOW TO COOK:

In a Karahi or wok put  oil, meat, tomatoes, salt, red chilli powder,  ginger / garlic and onions.
Cook over the medium heat till the meat is quite tender. Put Coriander powder, turmeric powder,
black pepper, black cumin seeds and all spice. Stir and cook for sometime till the oil separates.
Add yoghurt, green chillies and let it cook. Cook for few minutes.Turn into a serving dish and
sprinkle Coriander leaves on the top.CLICK HERE FOR MORE MEAT RECIPES.

BOURBON CHICKEN RECIPE - Chicken Recipes

2009-01-04T04:18:00.000-08:00

Ingredients

2 lbs boneless chicken breasts, cut into bite-size pieces

1-2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Directions

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

CLICK HERE For more Chicken Recipes.

RECIPE FOR CHOCOLATE DIPPED STRAWBERRIES - Valentine Recipe

2009-01-04T03:35:00.000-08:00

Ingredients:

1 pint Strawberries(washed and patted dry).
1 oz Semi sweet chocolate.
1 ½ tablespoon of Butter.
1 tablespoon of Corn syrup.
1 tablespoon of Rum (optional).

Preparation Instructions:

1. Over hot, not boiling water, mix chocolate, butter, corn syrup and rum in a bowl.
2. Heat until chocolate is fully melted, keep stirring mixture until smooth. Remove from heat.
3. Cover about 2/3 of each strawberry by dipping it in the chocolate. Allow excess chocolate to drip off over the bowl.
4. Place each strawberry on waxed paper to allow the chocolate to harden. When cooled, refrigerate for about 20 minutes.

Serve it with a smile to have free Valentine day Gifts.

FOR ALL VALENTINES DAY FUN CLICK HERE.