Tuesday, July 21, 2009

Chilli gobi recipe


• 1 Cauliflower (pieces)
• 3 Onions
• 3 Green chillies
• 1 Cup gram flour
• 1 tsp Red Chilli powder
• Fresh coriander leaves
• Salt to taste
• Oil for frying


Cut cauliflower into pieces.
Chop the onions and green chillies.
Mix flour, red chili powder and salt.
Prepare batter of thick consistency.
Dip cauliflower pieces in the batter.
Deep fry the cauliflower pieces in oil.
Heat the oil.
Add chopped onions and green chillies till it turns golden brown.
Add fried cauliflower and saute for few minutes.
Adorn with fresh coriander leaves

Recipe of tasty besan laddu

Besan Ladoo


• 4 cups Besan
• 2 cups Powdered Sugar
• 2 cups Ghee
• 2 tsp Elaichi Powder
• 4-6 Drops Saffron Color

Mix the sugar and saffron color together. Leave it aside.
Melt ghee in a kadhai and cook the besan over low flame.
Stir continuously till the besan becomes light brown in color.
Mix the elaichi powder and again stir.
Remove from the flame and pour it on a thali. Let it cool slightly.
Now mix this with powdered sugar.
Divide it into equal parts and give the shape of laddus.
Besan Laddoo is ready.

How to make chocolate burfi?


• 3 tsp Cocoa Powder
• 3/4 cup All Purpose Flour/Maida
• 6 tsp Ghee
• 3-1/2 cups Condensed Milk
• 3/4 cup Cashew nuts (chopped)
• 4-1/2 cups Sugar
• 3/4 cup Water


Heat a heavy bottomed skillet and add ghee in it.
Now fry maida in ghee.
Make a sugar syrup by dissolving sugar in water taken in a pot.
Meanwhile dissolve the cocoa powder in condensed milk heated on low flame in a pan and keep it aside.
Mix all ingredients together except cashew nuts and cocoa powder and stir continuously.
When the mixture becomes thick, add cashew nuts and mix properly.
When froth appears in the mixture, pour 3/4 portion of it into a greased plate.
Now mix the dissolved cocoa powder with the rest of mixture .
Spread this as a top layer on the mixture spread on the greased plate.
Allow it to cool and cut into squares.
Chocolate burfi is ready.

How can we prepare tasty Cassata?



• 1 Litre vanilla ice cream
• 300 ml Cream
• 1/2 tsp Almond essence
• 1/2 Cup toasted almonds
• 50 gm Dark chocolate
• 2 tbsp Sugar
• 1/2 Cup glace fruit, chopped


Soften the ice-cream and combine the almond essence with it.
Line the base and sides of 1 litre pudding basin leaving a cavity in the centre for the fruit mixture.
Freeze till firm.
Whip cream and sugar together till the peaks form.
Now chop chocolate and almonds.
Fold the chopped fruit, chocolate and almonds into the whipped cream.
Fill the cavity of the ice cream with it.
Cover it with foil and freeze till firm.
Just before serving, dip the basin into very hot water, quickly 2 or 3 times then invert and shake sharply onto a serving plate.
Cut Casata into wedges and serve.

How to prepare Chocolate Bread ?


• 8 Ounces chocolate chips
• 2 pkg Dry yeast
• 1 1/2 Cups flour
• 2 tbsp Honey
• 3 tbsp Butter
• 1 Egg
• 1 Cup water warm
• 1 Cup water lukewarm
• 4 Cups flour


Whisk yeast flour, water and honey in medium bowl and cover with a plastic sheet.
Let it stand for 1 hour.
Stir sponge and blend in milk-butter-salt mixture.
Now, mix in the flour to prepare soft dough. Knead until it is no longer sticky.
Put dough, turning to coat entire surface in a greased bowl.
Cover bowl with a plastic sheet until the size and the volume doubles.
Grease the loaf pans. Knead the dough until deflated.
Remove from the pan and cut into 8 even pieces.
Smear chocolate on each of the cut pieces and cover the surface with tea towel.
Spread loaves with egg glaze.
Later sprinkle with sugar and bake until light brown.
Immediately remove from the pan; and allow it to cool on racks for ten minutes.

How to make Cabbage soup?

• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.


Place all the vegetables in a big pot and cover it with water, bring it to a boil.
Stir in the soup mix and boil gently for about 10 minutes.
Cover it and decrease the heat and simmer till all the vegetables are soft.
Add the black pepper and chopped herbs to it, saving some for garnish.

How to make Carrot soup?


• 3 Cups Carrots (peeled and sliced)
• 5 tbsp Milk
• 2 Tomatoes
• 2 tsp Butter
• ½ tsp Garam Masala
• 2 tsp Garlic (peeled)
• A pinch Black Pepper Powder
• Salt to taste


Keep the carrots for cooking until their raw smell goes.
Boil tomatoes in the water to remove the skin. Remove the seeds also.
Blend together the tomatoes, carrots and garlic.
Melt the butter in a heavy based vessel and add the above mixture.
Allow it to cook for few minutes.
Now add milk and again cook the mixture for sometime.
Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.
Carrot soup is ready to savor. Serve hot.

Making of Mango Pakkoda or Mango pakkuvada

1 cup - rice flour
1/2 cup - onions, finely chopped.
1/2 cup - green spring onions, finely chopped (the green part)
1/4 cup - green coriander leaves, finely chopped
1/2 tsp - chat masala
3/4 cup - besan/chickpea flour
1/2 cup - grated raw mango
1 tbsp - curry leaves, crushed or chopped finely
1 tbsp - mint leaves, chopped finely
1 inch - piece ginger, finely grated
2 cloves - garlic, finely grated
1/2 tsp - cumin seeds coarsely powdered
1 - green chilli, seeds removed and chopped
a pinch of bicarbonate soda
1/4 tsp - ajwain seeds
oil for frying
salt to taste


  1. Mix all the above ingredients
  2. Add a little water if needed to form batter of dropping consistency
  3. Do not make it watery as it will absorb more oil
  4. Heat oil and fry the pakoda in small batches
  5. Enjoy hot with your favorite chutney or sauce and hot tea or coffee

Monday, July 20, 2009

How can we make Tomotto soup or thakkali soup?


• 4 Ripe Tomatoes
• Salt to taste
• Pepper
• Mint leaves
• Butter


Put the tomatoes in boiling water for 2 min.
Then immediately transfer them to ice-cold water.
Peel the skins and cut the tomatoes into small pieces.
Now take water in a pan, boil it and add the chopped tomatoes.
Add mint and salt to the boiling mixture. Boil for about 5-6 minutes.
Cool and blend the tomatoes with the help of a mixer.
Sieve the blended mixture to discard the seeds.
Garnish it with a dash of butter and serve hot

Friday, July 17, 2009

How to make mutton liver fry?


500 grams liver
1 big onion
1 tomato,
pepper to taste
¼ teaspoon turmeric
1 tablespoon cumin seeds
2 tablespoons ghee(clarified butter) and salt to taste.


Cut the liver into cubes and wash them well. Put the cubes in a big bowl. Sprinkle pepper powder, cumin seeds powdered, turmeric and salt and mix it all up. Let it marinate for a while. Take a frying pan and heat up the ghee (clarified butter).

When the ghee begins bubbling add the onions and sauté till golden brown. Put in the tomatoes and fry till the oil begins leaving the edge of the pan and the tomato becomes pulp. Drop in the marinated liver and sauté regularly till the liver is cooked.

Try not to add water as liver tends to give out water too. If required add a spoon water at a time and keep frying. Remove from flame and garnish with chopped onions and serve.

Do you know the making of Palak mutton curry?Here is the recipe

Thursday, July 16, 2009

How to prepare Mutton samosas?

Ingredients :
1. 250 grams minced mutton
2. 200 grams flour
3. 1 tomato
4. 1 onion
5. 1 inch ginger
6. 2 green chillies
7. 1 teaspoon turmeric powder
8. 1 teaspoon garam masala
9. ½ teaspoon red chilly powder
10. 1 teaspoon cumin seeds, ¾ cup oil
11. 1 tablespoon white butter and 2 teaspoons salt.


1. Finely chop the onion, tomato, ginger and green chillies each separately and place them aside. Now take a pan and heat 1 tablespoon oil.

2. When the oil is very hot add the onions and sauté till golden brown. Next put in the tomatoes, ginger, green chillies, red chilly powder, garam masala and turmeric and sauté till the raw smell of the masala leaves. Now add the minced meat and fry for five minutes.

3. Now add half cup water and let it boil. When the water begins boiling add salt to taste. Cover, simmer and cook for 35 minutes till the meat is cooked and all the water has evaporated.

4. Now take a big bowl and add the flour and ½ teaspoon salt. Mix them together and then add the white butter and cumin seeds. Add a spoon of water at a time and make a dough.

5. Now make small balls from the dough and roll it into flat rounds like chappatis or pan cakes. Cut the round into half and make a cone out of each half. Fill these cones with the minced meat and seal the edges with a little water. Now Take a frying pan and pour oil enough for frying.

6. Let the oil heat up well and then slowly fry the samosas till the outer layer is crisp and golden brown.


1. 6 chicken drumsticks
2. 1 tablespoon ginger garlic paste
3. ½ teaspoon green chilly past
4. ½ teaspoon red chilly powder
5. 1 teaspoon coriander powder
6. ½ teaspoon garam masala( hot spice mix)
7. 1 teaspoon lemon juice
8. 1 pinch turmeric
9. oil for deep frying
10. salt and pepper to taste.


1. Take the chicken pieces and make slits in them on all sides. Put the chicken in a big bowl and add the ginger garlic paste, green chilly paste, red chilly powder, coriander powder, turmeric, salt, pepper and sprinkle a little water.

2.Now mix it up well and let it marinate for 2 hours. Now take a frying pan and pour oil for deep frying. Fry three pieces at a time after the oil is nice and hot. Keep turning the chicken over so that all the sides get cooked evenly.

3. When it’s nice and brown remove from the stove and n the oil with some paper towels. Sprinkle the lemon juice and serve it hot.

Recipe for chicken Tikka

1. 500 grams boneless chicken
2. ½ cup curd(yoghurt)
3. 1 teaspoon red chilly paste
4. 1 tablespoon lemon juice
5. 1 tablespoon ginger garlic paste
6. 1 teaspoon cumin powder
7. 1 teaspoon red chilly powder
8. 1 teaspoon garam masala( hot spice mix)
9. 1 tablespoon oil
10. 1 tablespoon butter and salt to taste.


1. Cut the boneless chicken into 1 inch pieces. Now make slits in them. Now put the pieces in a bowl. Add the red chilly powder, ½ of the lemon juice and salt to taste. Mix it all up and let it marinate for an hour.

2. Then add the curd, ginger garlic paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let this marinate for another four hours.

3. Then roast it in a preheated oven for 15 minutes. Apply the butter and roast for another minute. Garnish with lemon juice and coriander and serve with some garlic chutney.

How to make chicken kuruma?


400 grams chicken boneless
1 cup sour curd(yoghurt)
¼ cup cashew nut paste
2 cloves,
1 cardamom
1 teaspoon cumin seeds
1 teaspoon garam masala(hot spice mix)
1 teaspoon coriander powder
1 tablespoon ginger garlic paste
½ tablespoon green chilly paste
1/4 teaspoon turmeric powder
1 tablespoon ghee(clarified butter) and salt to taste.


1.Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too.

2. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, gara m masala, coriander powder and sauté till the masala blends well.

3.Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring.

4. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork.

5.Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.

Making of Cream Of Chicken Soup


  • 4 cups milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 2 tablespoons white sugar
  • 2 cups finely chopped, cooked chicken meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

  1. Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
  2. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.

Simple Homemade chicken soup


  • 1 (3 pound) whole chicken
  • 4 carrots, halved
  • 4 stalks celery, halved
  • 1 large onion, halved
  • water to cover
  • salt and pepper to taste
  • 1 teaspoon chicken bouillon granules (optional)
  1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

The tasty prepration of vegetable idli

1. Idly rice - 1/2 kg
2. Black gram - 200 gm
3. Salt - As required
4. Carrot - One (Medium)
5. Beans - Four
6. Cauli flower - 25 gm
7. Capsicum - Half
8. Ginger - One (Small)
9. Coriander leaves - 5 gm
10. Oil - 5 gm
11. Pepper - a small spoonful


01. After washing rice and black gram well soak it for four hours.
02. Drain the rice and black gram, grind rice and black gram separately adding required amount of water.
03. Mix rice and black gram adding required amount of salt. Leave it to ferment.
04. Cut washed vegetables into small pieces.
05. Mix them with the batter. A a tea spoon of pepper powder.
06. Smear oil in the idli moulds and pour the batter into the mould. Cook it in steam and serve it hot.