10.13.11

Malai Laddo Recipe

Ingredients:

Condensed milk  :- ½ cup

Cardamom powder   :- 1 tsp

Yellow food colour   :- 4-5 drops

Paneer :- 250 gms

Kewra Essence   :- 2-3 drops

Silver edible leaf  :- 1

Method of Preparation:

1.    A saucepan should be heated on medium heat.

2.    Condensed milk should be added and boiled with paneer and stirred continuously.

3.    It will be ready when it gets thick and starts leaving the sides of the pan.

4.    Yellow food colour and kewra essence should be added.

5.    A plate should be greased and the mixture should be poured into it.

6.    Balls should be made out of the mixture and then covered with silver leaf.

09.29.11

Easy Indian Recipes

Baingan barta is a north Indian treat to be had with hot chappatis. The brinjal of a large shape is roasted on direct flame. De skin the same and fry the onions brown, add a little amchur or tomato. Use the normal Punjabi masala and keep stirring well. Towards the end as the masala is done and leaves oil, add the roasted brinjal and blend well. Keep the flame high so as to get a complete roasted aroma.

If you are pressed for time and need a quick vegetable. Boil some potatoes and peek the skin. Use a little oil and use little mustard seeds and curry leaves. Once the crackle is heard, mix in the potatoes and add turmeric, green chillies and salt to taste. Garnish with coriander.

A perfect Sunday lunch thing could be a pulav in microwave. Use a little ghee and fry the khada masala in the microwave for a minute. Soak Basmati rice after washing in water and a little milk. Let it soak for half an hour. Cut vegetables as your choice and availability. Use a little pulav masala and add salt to taste. Cook in the microwave as per instructions and easy-tasty pulav is ready to serve.

Paneer adds life to any vegetable. Try boiled vegetable and make sure they are not overcooked. Use a little oil and fry onion and tomato well. Add the paneer and vegetables. Cook as a nutritive dish. Soya beans chunks and granules are good in protein and brighten up any dinner table. Use the same in vegetables and pulav’s too.

If there is an urgent demand for a surprise sweet dish then make sevaiyya kheer. Boil milk and mix sugar in the same. On a shallow pan, fry the sevaiyya strips in ghee and make sure you do not burn them. Let it cook and wash with cold water. Mix in the milk and garnish with dry fruits of your choice. Before serving in bowl decorate with strands of saffron. Aam ras is a seasonal speciality that comes with hot summers that yield mangoes in plenty. The pulp is sought and mixed with milk to be served as a milkshake. Pure pulp is easy to extract, add a little cardamom in the same and serve with puris.

Use leftover rice and mix thick curd and salt along with this. Use a tempering of red chilies (dry), mustard and fenugreek seeds, curry leaves and a meal is ready. This is a coolant and perfect for an upset stomach.

Recipes in a soup include tomato, spinach, carrot and bottle gourd. Healthy and nutritious the beetroot soup is rich in iron. Stuffed capsicum and stuffed tomato recipes are easy and offer a variety. Kabuli chana or chole or black gram can be served with puri to beat the mundane chapatti and bhaji. Foods cooked in microwave need less oil and are less time consuming.

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09.21.11

Garlic Tomato Soup Recipe


Ingredients

500 grams Broccoli
1 medium sized Onion
4 cloves Garlic
4 cups Stock or water
2 inches Celery Stalk
White pepper powder to taste
1 Cup Low fat milk
Salt to taste

How to make Garlic Tomato Soup

  • Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
  • Peel and roughly chop onion and garlic. wash and chop celery stalk.
  • Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers.
  • Heat vegetable stock or water with chopped onion, garlic andcelery. bring to a boil.
  • Add broccoli florets and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
  • Remove from fire, cool and puree it in a blender.
  • Add milk to pureed broccoli. mix well. bring to a boil again..
  • Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.

09.21.11

Fruit Kheer Recipe

Ingredients

2 large Bananas (peeled and thinly sliced)
2 large santras (peeled into segments with pipe removed)
1/2 teaspoon red chili powder
1/2 teaspoon saffron strands
2(140 ml) cartons curd (plain yogurt)
1/2 teaspoon freshly ground black pepper
2 teaspoon sugar
1 teaspoon salt

How to make Fruit Kheer

  • Mix the sugar, pepper, chili powder, salt and curd together.
  • Add the bananas and santras and mix together for 2 minutes.
  • Dissolve the saffron in a teaspoon of water and sprinkle it over the dish before serving.

09.19.11

Chana Dal Payasam Recipe


Ingredients:

Split Bengal Gram:- ½ cup

Grated coconut :- 1 cup

Clarified Butter (Ghee) :- one cup

Jaggery :-1 cup

Cardamoms :- 5 nos crushed

Coconut :- 2 tbsp, cut into cubes

Cashew nut (Kaju):- 5 nos

Method Of Preparation

1) Take the gram, wash and soak it.

2) Take a small part of ghee and melt it in a pan. In it add coconut pieces, and keep frying it till it is golden in color. Once done, remove it from the flame and keep it aside

3) Add cashew, in the same used ghee. Keep frying it till it is golden brown over low flame.

4) We need to extract coconut milk. Take grated coconut soak it in hot water for close to 10 mns, and then pass it through the filter.

5) Take the gram and boil it, with just enough water needed for boiling the gram.

6) Once the gram is well cooked, put the coconut milk and jaggery.

7) Keep cooking till the mixture thickens, and stir it in between. We need to keep stirring, so that the gram doesn’t burn. The mix should be consistent and should not be thick at places.

8) After this add the rest of the Ghee and cardamoms. Keep mixing it thoroughly.

9) Garnish it with cashew nuts and fried coconut pieces.

09.10.11

Cabbage Apple Delight Recipe

 

Ingredients

1 Sliced Red Cabbage (if not available then normal cabbage)
1 meduim sized chopped Onion (Piaz)
2 meduim sized sliced Apple (Sabe)
1/2 Cinnamon (Tuj/Dalchini)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1 tblsp Fine Wheat Flour (Maida)
2 Cloves (Lavang)
1 tsp Oil
Lemon Juice to taste
1/2 Litre Water
Artificial Sweetner to taste
Salt to taste

How to make Cabbage Apple Delight

  • Heat oil in a teflon-coated pan.
  • Saute onion for a little while.
  • Add apples and cook for a few minutes.
  • Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
  • Add chopped cabbage, cover and cook on a low flame.
  • When it’s done, just before serving, add flour, stirring continuosly to avoid lumps.

09.9.11

Aloo Poha Recipe

Ingredients

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
Few Coriander leaves
1 teaspoon Chana dal
1 teaspoon Urad dal
2 teaspoon Peanuts
1/4 teaspoon Mustard Seeds
1 sprig Curry leaves
1 Lemon
4 tablespoon Oil
1 pinch Turmeric powder
2 Green Chilies
Salt to taste

How to make Aloo Poha

  • First of all soak the poha in water. Wash and drain all the water.
  • Then add some salt, turmeric powder, keep aside.
  • Now peel and cut the potatoes into small cubes, chop the onions, chilies, coriander leaves.
  • Then heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
  • Then add potatoes, sauté for few minutes, then add chopped onions, chilies.
  • Then cook till they are done. Add the poha, coriander leaves and stir.
  • Now keep it on slow flame for 5- 7 minutes.
  • Finally let it cool for sometime and add then lemon juice.

09.8.11

Baigan Bharta Recipe

Ingredients

1 Brinjal
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Turmeric Powder
1-3 Green Chilli (chopped)
1/2 teaspoon Red Chilli Powder
1/2 cup Cooked Peas
1 Tomato (finely chopped)
1 Onion (finely chopped)
3 tablespoon Vegetable Oil
Salt to taste
Chopped Coriander Leaves

How to make Baigan Bharta

  • Smear the Brinjal with oil and roast it on a medium flame.
  • Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly.
  • Remove from the flame and submerge it in a bowl containing cold water.
  • Heat oil in a frying pan or kadhai.
  • Add onion and green chilli and fry on a medium flame till onions turn golden brown.
  • Add turmeric powder, garam masala, red chilli powder and salt.
  • Fry the masala for a minute and add the chopped tomatoes.
  • Cook until tomatoes become soft.
  • Now add peas and mashed brinjal.
  • Stir properly and fry for about 5 to 7 minutes on medium heat.
  • Baigan Bharta is ready.
  • Serve it garnished with chopped coriander leaves.

09.8.11

Quick Kheer Recipe


Ingredients

3 tblsp chopped Nuts
200 gms Sugar (Cheeni)
500 ml Milk (Doodh)
250 gms Rice (Chawal)
50 gms Ghee

How to make Quick Kheer

  • Pick and wash the rice.
  • Soak in water for 30 minutes.
  • Drain completely.
  • Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
  • Add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
  • Add the sugar and simmer further till the milk is reduced to half its original quantity.
  • Garnish with nuts.

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09.8.11

Mamidikaya Pulihora Recipe

Ingredients

1 teaspoon mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 teaspoon turmeric (haldi powder)
2 raw mangoes
4 c cooked rice
1 tablespoon chana dal
1 tablespoon urad dal

How to make Mamidikaya Pulihora

  • Peel, grate or chop the raw mango and mix well with the rice.
  • Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
  • Add the rice to this and mix well.
  • Add salt suiting to your taste and serve hot.