The Land Of Taste

Making of Arkkadukka-Recipe

2010-02-20T02:42:00.000-08:00

Kallummakkaya -arikkadukka

Recipe for arikkadukka
Ingredients

25 - 30 - Medium size mussels

3 cups - Rice flour
1.5 cups - Grated coconut
3 - Shallots / small onion
1 tsp - Aniseed
1/2 tsp - Jeera / cumin seeds
Salt to taste

For masala,

1 tbsp - Rice flour
2 - Garlic flakes, finely grated
Salt to taste
2 tsp - Red chili powder
1/2 tsp - Turmeric powder

Method

* Wash the mussel shells well. Boil the shells in enough water, till the shells open. Drain all the water. Do not use shells that have not opened. Those are not good ones.

* Scoop out the mussel meat from the shell. Clean the inside part of the mussels to remove any dirt there. Cut and remove the black part in the bottom of the mussel. Clean well and set aside.

* Grind the ingredients for the dough, except the rice flour, to a smooth paste with little water. Add to the rice flour and make a dough.

Stuff this dough into the mussel ( inside part of the mussel and the outer part. Cover well with the dough. Place this stuffed mussels in a well cleaned mussel shell to steam.

* Steam the stuffed mussels in a steamer or use a pressure cooker in which a utensil for steaming is placed and steam mussels in it, covered with a lid.

Steam for 10 minutes. When fully cooked. Take off the steamer and place to cool. Then scoop out the stuffed mussels from the shells.

* Mix all the ingredients for masala batter together with little water and make a batter. Dip or lightly coat the steamed mussels in this batter.
* In a wok or kadai, add enough oil to deep fry. Add mussels to the oil and fry till crisp and golden brown in colour.

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Chilli gobi recipe

2009-07-21T23:09:00.000-07:00

Ingredients:

• 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

Method:

•	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

2009-07-21T02:42:00.000-07:00

Besan Ladoo

Ingredients:

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

•	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?

2009-07-21T02:35:00.000-07:00

Ingredients:

• 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

Method:

•	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?

2009-07-21T01:21:00.000-07:00

CASSATTA:

Ingredients:

• 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

Method:

•	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 ?

2009-07-21T01:08:00.000-07:00

Ingredients:

• 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

Method:

•	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?

2009-07-21T01:02:00.000-07:00

Ingredients:
• 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.

Method:

	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?

2009-07-21T00:57:00.000-07:00

Ingredients:
• 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

Method:

•	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

2009-07-21T00:30:00.000-07:00

Ingredients:
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

Method

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

How can we make Tomotto soup or thakkali soup?

2009-07-20T03:40:00.000-07:00

Ingredients:

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

Method:

•	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

How to make mutton liver fry?

2009-07-17T00:17:00.000-07:00

Ingredients:

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.

Method:

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

2009-07-17T00:05:00.001-07:00

Palak mutton curry:

Ingredients:

1. 500 grams mutton
2. 5 teaspoon palak paste
3. 4 onions
5. 2 green chillie
6. 3 teaspoon ginger garlic paste
7. 1 teaspoon red chilly paste
8. 2 tablespoons oil and salt to taste.

Method:
1.Finely and chop the onion and green chillies each separately and keep them aside. Now take a frying pan and heat some oil.

2. When the oil is very hot add the onions and green chillies and sauté them till they are golden brown. Now add the mutton pieces.

3. Next add the red chilly paste and ginger garlic paste and mix it all up. Sprinkle salt to taste and mix well. Then cover and cook till the mutton is done.

4. Now add the palak paste and cook for another two minutes. Garnish with fried cashew nuts and almonds or butter flakes and serve hot.

How to prepare Mutton samosas?

2009-07-16T23:57:00.000-07:00

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.

METHOD:

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.

RECIPE OF DELICIOUS CHICKEN FRY

2009-07-16T23:38:00.000-07:00

Ingredients :
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.

METHOD:

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

2009-07-16T23:29:00.000-07:00

Ingredients :
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.

METHOD:

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?

2009-07-16T23:10:00.000-07:00

Ingredients:

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.

METHOD:

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

2009-07-16T03:26:00.000-07:00

Ingredients:

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

Method:

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.
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

2009-07-16T03:10:00.000-07:00

Ingredients:

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)

Method:

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).
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

2009-07-16T02:42:00.000-07:00

Ingredients
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

Preparation:

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.

Ona Sadhya from tasty land

2008-07-02T09:53:00.000-07:00

Onasadhya is the most delicious part of the grand festival called Onam. It is considered to be the most elaborate and grand meal prepared by any civilisation or cultures in the world

The Meals

Rice is the essential ingredient of this Nine Course Strictly Vegetarian Meals. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Onasadya is so elaborate a meal that it is called meals, even though it is consumed in one sitting. Onasadya is consumed with hands, there is no concept of spoon or forks here.

Traditional Onam Sadya meal comprises of different varieties of curries, upperies - thigs fried in oil, pappadams which are round crisp flour paste cakes of peculiar make, uppilittathu - pickles of various kinds, chammanthi - the chutney, payasams and prathamans or puddings of various descriptions. Fruits and digestives are also part of the meal.

More About the Meal
For a better understanding of the Onasadhya meal let us now go through all the dishes in a little more detail. If that temps you too much, take a look at the recipes section and enjoy your Onam whenever you want.

Erissery
Onasadya
This is either prepared from pumpkins/red beans or from yam and raw bananas cubes. The spices used in this include split green chillies, ground coconut, cumin seeds, turmeric and red chillies. Erissery is seasoned with mustard seeds spluttered in oil. This is a main stay for the occasion, though not very popular these days.

Kalan or Pulisseri
This is prepared from buttermilk. Ingredients consist of sliced plantains called nenthra-kaya and yams or chena. These are boiled in water with salt and chillies. It is flavoured with ground coconut and mustard seeds spluttered in oil. Some even add cucumber cubes to Kalan.

Olan
Olan is prepared from sliced cucumber and brinjal. Sometimes pulse is also added. They are boiled in water with salt and no chillies. When properly boiled, some fresh coconut oil is poured. The dish is seasoned with flavour kariveppila (curry leaves).

Aviyal
This is kind of a mixed vegetable as all sorts of available vegetables are added to it. All vegetables are first boiled in water with salt and chillies. Tamarind and well ground pulp are added at proper time. Aviyal is flavoured with coconut oil and Kariveppila.

Thoran
Thoran is prepared by slicing beetroot and several other vegetables into very small pieces. These are then boiled in water witth some salt and chillies till all the water dries up. Water can also be strained away. For seasoning, ground coconut pulp and mustard fried in coconut oil is used.

Mulakoshyam
This resembles olan. It is a special Onam delicacy from the state of Kerala and has been recently added to Onam Sadhya.

Koottukari
This is a curry consisting of a variety of vegetables and some Bengal gram. It differs from Aviyal as it does not contain tamarind.

Sambar
OnasadyaThis is an extremely popular recipe from South India and relished by the whole of India. It consists of dal and a variety of vegetables like brinjal, drum-sticks, pavakkai (bitter gourd), etc. All vegetables are first boiled in water with salt and chilies. Tamarind is also added to enhance the taste. Other spices like coriander, cumin seed etc. are fried in oil and powdered. Sambhar is flavoured with mustard seeds and asafoetida.

Pachchati, Kichchati

These are types of curry consisting chiefly of cucumber, mustard and sour butter milk or curds. In Kichchatim, young and tender cucumber is added

Rasam
This lip smacking recipe is prepared from tomatoes treated with tamarind juice. It is seasoned with bay leaves and mustard seeds spluttered in oil. Some people take rasam with rice. Rasam also helps in digestion.

Payasam
This is an extremely delicious dish and is a sort of pudding. It is prepared from boiled potatoes mixed with molasses and coconut milk. The mixture is flavoured with spices. There is another type of payasam called 'Pal Payasam' in which rice is boiled with milk and sweetened with sugar.

Prathaman
There is a whole variety of Prathamans such as ata, pazham, parippu and palata prathamans.

Beverages
A special drink is prepared for Onam in which water is boiled with a combination of cumin and dried ginger (chukku). This is beneficial from health point of view.

OnasadyaUpperi or Chips
Upperi is prepared from various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga). Slices of the ingredient are fried in coconut oil to a crisp condition.

Pickles (Achaar)
These are prepared well in advance of Onasadhya. Pickles are chiefly made from mango, lemon, ginger, chillies and curry naranga.

Pappads (Pappadam)
These are prepared from black grams and are fried in oil. Pappadams are usually served in three sizes - small, medium and large.

Quick Strawberry Pie recipe

2008-06-24T02:47:00.000-07:00

Preparation Time : 25 min.
Setting Time : 30 min. Serves 6 to 8.

For the crust
7 tablespoons crushed Marie biscuits
4 tablespoons melted butter
1 tablespoon powdered sugar
For the filling
1 packet (100 grams) strawberry jelly
1 family pack (1/2 litre) vanilla ice-cream
1 teaspoon lemon juice
1 tablespoon powdered sugar
3/4 teacup sliced strawberries
For the decoration
sweetened cream
fresh strawberries

Method
For the crust
1. Mix all the biscuits, butter and sugar and press the mixture evenly into a 175 or 200 mm. diameter loose bottom tin
2. Place in the refrigerator until firm.
For the filling
1. Dissolve the jelly in 3 teacups of boiling water.
2. Pour the hot jelly mixture over the ice-cream. Place over ice.
3. Add the lemon juice and sugar and beat continuously until light and fluffy.4.Add the sliced strawberries.

How to proceed
1. Pour the jelly mixture over the set crust. Put to set in the refrigerator until firm.
2. When set, remove and decorate with sweetened cream and fresh strawberries.
3. Serve cold.

Do you know thw prepration of Onion Burger

2008-06-24T02:30:00.000-07:00

ONION BURGERS

1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. onion, chopped
2 tbsp. butter
2 tsp. horseradish, prepared
2 tsp. mustard, prepared
1/2 tsp. salt
6 split buns

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter, add horseradish, mustard and salt.

Spread onion mixture over 6 patties, top each with a patty and press together to form 6 large patties. Chill.

Place patties on grill and brown each side 8 to 10 minutes.

Serve on buns, if desired.

6 servings.

How is the making of Low Fat Turkey Burgers

2008-06-23T07:31:00.000-07:00

Ingredients

1 pound ground turkey breast
2 teaspoons garlic powder
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
3 tablespoons light teriyaki sauce
1 tablespoon water
Cooking spray
1 large onion, cut into (1/4-inch-thick) slices (about 2 cups)
1 teaspoon olive oil
4 (1 1/2-ounce) hamburger buns
8 (1/4-inch-thick) slices tomato
4 curly leaf lettuce leaves
Preparation
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Combine the teriyaki sauce and water in a small bowl.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Stir in 1 tablespoon teriyaki mixture. Remove onion from pan, and keep warm. Add olive oil to pan. Add patties, and cook 5 minutes over medium heat. Add 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden. Place 1 patty on bottom half of each bun, and top each patty with 1/4 cup onion, 2 tomato slices, and 1 lettuce leaf. Top with remaining bun halves.

Note: You can freeze any uncooked turkey patties for up to 1 month. To freeze, seperate the patties with wax paper; place them in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze Thaw in the refrigerator.
Yield

4 servings
Nutritional Information

CALORIES 278(15% from fat); FAT 4.7g (sat 1.2g,mono 1.3g,poly 1.4g); IRON 2.1mg; CHOLESTEROL 60mg; CALCIUM 73mg; CARBOHYDRATE 28.9g; SODIUM 949mg; PROTEIN 30g; FIBER 2.4g

The Recipe for Delicious Vegetable Burger

2008-06-23T07:21:00.000-07:00

Ingredients:

* Vegetable Steaks - 4 (or) any other vegetable cutlet of your choice
* Tomato ketchup- 2 tsp
* Sliced buns- 4
* Onion-1 (cut into thin round slices)
* Tomato- 1 (cut into thin round slices)
* Carrot- 1 (cut into thin round slices)
* Cabbage leaves- 4
* Turmeric powder- 1/4 spoon
* Salt
* Butter- 2 tsp
* Dalda- 2 tsp

Method:
Boil water in a pan add turmeric & salt to it. Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes. Then take the vegetables from the water and drain on paper towels.

Heat dalda in a pan and toast the buns. Then apply butter & little ketchup to the inner sides of the buns. Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner.

The making of tasty Bucky Burgers

2008-06-21T05:40:00.000-07:00

Bucky Burgers
Ingredients:

* 1 cup Buckwheat Groats*
* 2 cups Water
* 1 tablespoon Salt
* 1 cup Plain Wholewheat Flour
* 2 tablespoons Peanut Oil
* 2 small Grated Onions
* 4 Spring Onions (use the whole onion - cutting off only the top inch - this means that you will be using the tasty green bit as well).
* Rolled Oats

* It is possible to buy buckwheat that is already roasted. If you do this, then omit the roasting part of the recipe. I would recommend that you roast your own.

Method:

Dry-roast the buckwheat evenly in a deep sided saucepan until brown - stir consistently otherwise they will burn. Add the water (some recipes suggest boiling water but considering the fact that you have just roast the buckwheat, this is a little dangerous) and salt and boil for around 20 minutes until the water has been absorbed. This product is called Kasha and towards the end of the boiling process, should be stirred so that each grain remains separate. Let the Kasha cool down - it has to be quite cool for the next stage that involves it.

In a wok, add the oil and lightly fry the onions. Add the spring onions and cooled Kasha and flour (the resulting mixture should not be hot enough to cook the flour), kneading to a firm consistency (add some water or flour to adjust this).

Form the mixture into small balls and roll them in the rolled oats, then squashing them into the burger shapes.

Fry in oil in a frying pan until cooked right through (the thinner - the quicker) and browned on the outside. Consistency is the trick with this - set up a production line, making the burgers the roughly the same weight and thickness and the level of heat and time required will make the job a lot easier.

When cooked, remove and place on absorbent kitchen paper towelling.

Variations:

Instead of (or in addition to) spring onions, a variety of other flavourings may be used:

1. Chilli;
2. Sage;
3. Pimento;
4. Miso;
5. Curry;
6. Tomato (use tomato puree);
7. Mushroom;
8. Hoi Sin Sauce;
9. Garlic; and so on.

Remember that anything that goes into the burger should have no dimension greater than the thickness of the burger otherwise the burger will start to lose its structural integrity.

Storage:

If not eaten immediately, either store in a refrigerator and eat within a few days (animal free cooking lasts so much longer than the meat analogues such as beef burgers) or pack separately and freeze. I have eaten Bucky Burgers that have been frozen for over a year and come to no harm - get to know what your freezer is capable of.

The burgers may be reheated in the microwave in only a few minutes with an adjustment for frozen burgers.

How to Make a Rustica Pizza

2008-06-19T10:55:00.000-07:00

Ingredients
* Dough
o 175g flour
o 30g butter
o 12cl milk
o salt
* Toppings
o tomato sauce
o aubergine in bits
o courgette in bits
o 50g red pepper and 50g green pepper in cubes
o red onion
o garlic
o a bit basilicum
o 100g mozzarella
o pepper and salt
o olive oil
Steps

1. Make the dough using flour, butter, milk and salt (see below).
2. Cut the vegetables, the garlic and the onion and put it on a plate in the oven for 20 minutes until they become a little dark on the outside.
3. Grease the dough with olive oil.
4. Put the dough on a plate and make a bottom.
5. Cover the dough with the tomato sauce.
6. Put the grilled vegetables on the pizza.
7. Cut the mozarella in cubes and put it on the pizza.
8. Sprinkle the basilicum on top.
9. Cook the pizza in the oven for 18 minutes at 200 degrees centigrade.

Tips

* Check regularly that the pizza isn't burning.

How to Toss Pizza Dough

2008-06-19T10:48:00.000-07:00

Ingredients

* 1 cup water
* 1 Tb. Sugar
* 1 Tb. olive oil
* 1 Tb. dry yeast
* A little over 2 cups flour.

Steps

1. A good basic recipe for dough can be found above. Just mix the ingredients.
2.
Knead the dough until a) it is glossy, and tacky but not sticky; and b) a small amount pinched off can be stretched (by pinching and pulling) thin enough to let light pass through.
3. Let rise up to 1 hr room temperature or 5 hrs in the refrigerator.
4. Place on a floured counter and flour the top of the dough.
5.
Cut the dough into two round balls and repeat the following steps for each piece.
6. Flatten one ball with your hand until about 1 or 1 1/2 inches thick.
7.
Pick up the disk of dough, and pinch the dough about 1/2 inch from the edge. Try and stretch as you pinch, repeat this all around the edge.
8. When the disk of dough has been stretched enough to start to be floppy, make a fist and drape the dough over your fist.
9. Make a fist of the other hand and slip it under the dough next to your other fist.
10. Carefully move your fists apart stretching the dough more.
11. Shift your fists (left towards your face, right away) so the dough rotates while stretching.
12. When the dough has reached about 8 inches in diameter you can quickly move your left fist in an arc that goes backwards towards your face while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the dough will spin like a Frisbee.
13. Practice to balance the force of the fist twists equally. This will keep the pizza from spinning off into the corner (or worse).
14. Be sure to catch the falling spinning pizza as gently as you can with your two fists to avoid tearing.

Tips

* Don't be shy to use flour as much as you need while you work the dough.
* Longer rise times can be used if the amount of yeast is reduced.
* A pizza stone or some sort of ceramic insert will make your crust crispier.
* You should be listening to lounge music, preferably Louis Prima, Frank Sinatra, or the waltz from "The Godfather" while stretching the dough. In a pinch, sing the "da-da-da-da-da-da-dah" Italian song... you know the one.
* Also, it pays to stuff your cheeks with a little left over dough to give the real impression of being the Godfather of pizzas. Don't forget the croaky voice, too!

How to Make Pesto Pizza

2008-06-19T10:43:00.000-07:00

Ingredients

* Boboli or any kind of pre-made pizza crust
* tomatoes(sun dried or fresh)
* cooked ground beef (you can use sausage or other meats too)
* basil
* spices
* salt/pepper
* pesto sauce

Steps

1. Buy the ingredients and have them out and ready to use.
2. Set out your Boboli/pizza crust and spread your pesto sauce evenly throughout it. Don't forget to leave room for your crust at the end.
3. Put on your ingredients. you can put them on in any order you like but here is a suggestion: cheese, tomatoes, beef or meat, basil/spices, top it off with a little salt/pepper
4. Heat pizza in oven (read instructions on wrapper of pizza crust/Boboli).
5. Wait for it to finish and enjoy.

Tips

* Since pesto isn't as thick as normal pizza sauce, it may take a shorter time.

How to Make Chicken Pizza

2008-06-19T10:40:00.001-07:00

Ingredients

* 1 pound of boneless/skinless chicken breasts - Cut the chicken into 1-inch strips
* 1 tablespoon olive oil
* 1 pre-baked Italian bread shell crust
* 1/4 quarter cup of prepared pesto
* 1 large tomato (chopped)
* 1/2 cup canned black beans, rinsed
* 1 1/2 cups of mozzarella + asiago with roasted garlic cheese

Steps

1. Pre-heat the oven to 400 degrees Fahrenheit
2. In a large skillet, cook the chicken in oil.
3. Spread the pizza crust with pesto.
4. Top the pizza crust with chicken.
5. Spread the chopped tomato on top of the chicken.
6. Spread the beans on top of the chopped chicken.
7. Spread the cheese on top of the beans.
8. Place the pizza in the oven for 10-12 minutes or until the cheese is melted.

How to Make a Hawaiian Pizza

2008-06-19T10:36:00.001-07:00

Ingredients

* Frozen pizza dough
* Shredded mozzarella cheese
* Pineapple chunks
* Shredded Canadian bacon
* Sauce

Steps

1. Preheat the oven beforehand to about 350 to 400 degrees Fahrenheit (175 to 205 degrees Celsius).
2. Spread the dough out. Put one hand on the dough, hold the dough down, use your other hand, and spread the dough out to about a 12 inch diameter.
3. Pinch the edges inwards and press down on the outside edges of the pizza.
4. Spread out the sauce with a spoon so the sauce covers the inside of the pizza. Make sure you leave at least an inch of space without sauce on it.
5. Sprinkle a couple handfuls of shredded Mozzarella cheese and spread out through the top of the pizza. If you like a little more cheese, add another handful of cheese on it. Make sure you don’t see spots of sauce; if you do, put some cheese to cover it up.
6. Spread your shredded Canadian bacon and the pineapple chunks over the whole pizza. Make sure you don’t have them all bunched up.
7. Put the pizza on the pan and then stick the pizza in the oven.
8. Bake the pizza for about 25 to 30 minutes so the crust can darken and be nice and crunchy.
9. Slice the pizza into eight separate slices.
10. Wait for about four to five minutes to let the pizza cool down.

Tips

* You can make the pizza for any number of people, depending on the size of the dough.

How to Make Pizza

2008-06-19T10:32:00.000-07:00

Pizza was originally started in Naples, Italy but has now become a popular type of food, it can go with almost anything and creating your own could taste better than the ones you buy in the shop. This article will give you 2 different ways of creating your pizza, one method is faster than the other!
Ingredients

* Tomato paste
* Cheese
* Any other toppings you want

Examples: pineapple, pepperoni, sausage, and onions.

* Dough

Steps
Oven Method (Slower)

1. Preheat your oven to about 180C or 350F. (C=Celsius F=Fahrenheit.)
2. Buy ready-made pizza bases, such as McCains Ready-Made Pizza Bases if you are short on time. If you have plenty of time, then you can just get dough. To make the method faster, don't get a huge pizza if you're only serving yourself or two. You don't want to take forever making your pizza.
3. Spread tomato paste on your pizza base. It is a good idea to buy one that is specially made for pizzas. (For a spicier flavor, you can use any kind of spaghetti sauce, but mix about 2 tablespoons of brown sugar with the spaghetti sauce to make it less acidic.) You may want to sprinkle some Italian seasoning with the sauce as well. Make sure you don't put tomato base on the outside part of the pizza, or you won't have a crust for your pizza. Don't make the sauce layer too thick or too thin.
4. Put a layer of ham onto your pizza. Use nice, wholesome and delicious ham for your pizza to help it taste better. If a brand claims that it is the best ham, buy it, taste it, and see for yourself. In order to find the best ham, take a whole bunch of ham from the store. It doesn't have to be the perfect ham, just the kind of ham that you like. Some people prefer smoked, while others prefer cooked ham, or honey ham. It all depends on you, and a couple of other people to help take "votes". Make sure that it is within its use-by date. Ham is optional because some people don't like ham in their pizza.
5. Add a sprinkling of cheese. You can put as little or as much as you like, depending on your personal taste. Mozzarella pizza cheese usually tastes really nice on pizzas. Other people prefer other types of cheese. Just like the ham, it is up to you. Make sure that there are no spots without the cheese for your best taste. Some people don't like the cheese, while some don't want too much cheese. Common pizza takes the same old Mozzarella, but if you are feeling creative, you can use any cheese you want-with any amount! Try being creative if you are artistic, and if you are a serious chef then cook the traditional way. The benefits of creating your own is that you can find a better tasting way of pizza, and it is more fun!
6. Enjoy it by adding sliced olives to your pizza, but make sure that the olives are pitless. You don't have to have olives, this is optional. You can take almost any topping you want, like extra cheese, sausage, meatballs, pepperoni, chili peppers, supreme, veggies, and others. Remember that it is your pizza and that you can do whatever you want with it. This time, you're the chef!
7. Place your pizza on an oven tray sprayed with olive-oil, so that the pizza doesn't stick. You can use anything that prevents the pizza from sticking to the pan. This is important, and if you don't do that, you can end up without the pizza.
8. Put your pizza in the oven, and turn it down to about 160C or 320F degrees. Too hot pizzas can burn you, and then you'll have to wait to eat your pizza. You don't want to have to wait for the pizza to cool off. Plus, you can get distracted and leave it in too long, then realize that you forgot the pizza was in the oven, and then you have charcoal in the oven. Nobody wants their work to turn into burn ashes, don't they? This happens with some people.
9. Take it out after about 15 - 25 minutes, depending on your oven. Use your own judgement to tell when the pizza is ready. The cheese should be a golden brown, but it should not be burnt.

Grill Method (Faster)

1. Spread the sauce all over the tortilla but you might want to leave a little crust around the edge. Leaving some around the edge will give you that delicious, crispy pizza taste. Also, it will give you that nice crust to eat later after the main part of the pizza is eaten.
2. Put on your toppings and arrange. Remember, you can take any topping you want, anywhere you want. Just don't melt a pepperoni on a meatball!
3. Grate the cheese over the pizza. You can use basically any cheese such as cheddar or Edam. Mozzarella cheese is the best for pizzas and it is the most common, but there are many cheeses to choose from.
4. Simply put it under the grill. Be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust. The bubbles form often in pizza, but the best pizza doesn't have bubbles.
5. Take it out after three minutes, it should be done! Now you can enjoy your tasty work.

Wood-fired oven method (Even faster)

1. Get your pizza base, it can be any sort, although it can't be more than 2 cms thick.
2. Place your tomato base and toppings on, do not be scared to put sausage, or any other raw meat on; it will cook.
3. Make sure your Wood-fired oven is very hot for the best pizza ever and to help the pizza cook faster.
4. Put your pizza into the oven, preferably on a tray so the base does not burn. Remember that you don't want your work to burn, and nobody wants a burnt pizza.
5. Turn your pizza every 30 seconds for two minutes, and at the 1:30 mark take it off the tray. Now your pizza should be done.
6. Take your pizza out and enjoy!

Tips

* Before you put your pizza in the oven, spray it with a bit of olive oil, for a crisper end-result. it also prevents it from sticking to the pan.
* Keep in mind that this is only a very basic recipe for a pizza. When you are more experienced at making pizzas, change the recipe a little bit. For instance, instead of ham, use salami, or something like that.
* Use Marscapone cheese in the tomato sauce.

How is the making of Very Cherry Ice Cream

2008-06-10T09:27:00.000-07:00

Ingredients:
1 pound - fresh pitted dark sweet cherries, coarsely chopped
1/2 cup - sugar
75 gms - package cherry flavored gelatin
1 cup - boiling water
75 gms - package cook and serve vanilla pudding mix
3 1/2 cups - milk
2 cups - heavy cream
2 tsp - vanilla extract

Method:

1. In a large bowl, combine cherries and sugar; set aside.
2. Dissolve gelatin in boiling water; set aside.
3. Cook pudding according to package directions, using 3-1/2 cups milk. Add to cherries.
4. Stir in cream, vanilla and prepared gelatin.
5. Refrigerate, stirring occasionally, until cold.
6. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.

Do you know the making of Kesar Pista Ice Cream

2008-06-10T09:23:00.000-07:00

Ingredients:
8 oz. Cool Whipped
1 tub Vanilla ice cream
Kesar, chopped Pista and powdered Cardamom.

Method:

Blend all the ingredients together by electric beater, pour the mixture in to air tight container, cover it and freeze. After six to eight hours soft and creamy kesar pista ice cream will be ready to eat.

How can we make Apple Orange Icecream

2008-06-10T09:20:00.000-07:00

Ingredients:
2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass

Introduction to Apple Dishes

Method:
To prepare flan tin:

1. Take a 9" flan tin, and a4 wide shallow cup or bowl with flat bottom.
2. When icecream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least.
3. Chill again to set firmly.

To make fruit filling:

1. Put both apple and orange segments in a pan.
2. Add sugar, butter, heat till sugar is dissolved.
3. Add cornflour dissolved in orange juice, cook till thick.
4. Stir in lemon juice, take off fire.
5. Warm or prepare just before using.
6. Keep aside.
7. Dry crush china grass in a small mixie, till broken to tiny bits.
8. Soak in 1 cup water, keep aside for 20 minutes.
9. Heat, stirring continuously, till fully dissolved, and starts boiling.
10. Simmer for minutes or till transparent.
11. Cool a little.
12. Beat icecream till smooth, add fresh cream, chinagrass mixture.
13. Beat again till smooth or use an electric hand mixer.
14. Pour in a flan tin.
15. Transfer to freezer till firmly set, following procedure given a start of method.

To proceed before serving:

1. Unmould icecream base, place on a serving plate.
2. Pour some hot water inside the bowl to loosen.
3. Twist and carefully remove bowl.
4. Now you have a round icecream base with a depression in centre.
5. Pour warm fruit in depression.
6. Sprinkle brandy and set alight to sizzle, if desired.
7. Serve immediately, with the sizzling fruit.

Making time: 4 hours
Makes: 5 servings
Shelflife: To prepare before assembly 1 week, after assembly best immediately

How is the making of Muskmelon Icecream

2008-06-10T09:02:00.000-07:00

Ingredients:
1 small sweet muskmelon
1 litre whole fat milk
1 cup fresh cream,
3/4 cup sugar
2 tbsp. cornflour
2 drops vanilla essence

Introduction to Muskmelon Dishes

Method:

1. Peel, dressed, chop and mash muskmelon to pulp.
2. Keep aside, refrigerated till required.
3. Bring milk to boil, saving 1/4 cup to keep cold.
4. Dissolve cornflour in cold milk, keep aside.
5. Boil milk for approx.15-18 minutes.
6. Gently pour in dissolved cornflour, stirring continuously.
7. Boil on low, further 3-4 minutes.
8. Take off fire, add sugar and vanilla essence.
9. Stir till sugar dissolves, cool to room temperature.
10. Cover with a plastic sheet or clingfilm.
11. Set at highest freezer setting, till almost set, but not hard.
12. Remove, chop and beat till fluffy.
13. Beat cream a little, add to beaten icecream.
14. Add muskmelon pulp, fold in gently.
15. Transfer back to freezer as before.
16. Freeze till well set.
17. Scoop dollops and serve topped with kharbooja seeds sprinkled on top.

Making time: 1 hour (altogether, except freezing time)
Makes: 5-6 servings
Shelflife: Best fresh

How can we make Chocolate Icecream

2008-06-10T08:55:00.000-07:00

Ingredients:
1 litre - whole milk
1/2 cup - cocoa powder
1/2 cup - milk powder
300 gms - fresh cream
1/2 tin - condensed milk
2 tbsp - cornflour
1/4 cup - sugar (if required)

Method:

1. Dissolve cocoa, milk powder, cornflour in 200 ml. milk.
2. Put remaining milk to boil, cooking for 8-10 minutes.
3. Stir frequently while cooking.
4. Add condensed milk,mix till well dissolved.
5. Gradually add dissolved ingredients, stirring continuously till well dissolved.
6. Mixture should be a little extra sweet.
7. If required add some sugar.
8. Simmer further for 3-4 minutes.
9. Cool to room temperature.
10. Set in freezer for 4-5 hours till set but soft.
11. Remove, beat with electric beater, add in cream.
12. Beat till fluffy.
13. Transfer to freezer tray, reset for 5-6 hours.
14. When fully set, scoop and serve.

Making time: 30 minutes (excluding setting time)
Makes: 4 servings
Shelflife: 1 week approx in freezer

How to prepare Hawaiian Ginger Saffron Ice Cream

2008-06-10T08:48:00.000-07:00

Ingredients:
2 cups milk
1 cup whipping cream
1/2 vanilla bean
9 extra large egg yolks
3/4 cup cane sugar
1/2 cup water
1/4 cup fresh peeled, chopped, ginger
2 pinches of fresh saffron
Pinch of fresh ground nutmeg

Method:

* Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.

* Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.

* Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.

* Strain custard in bowl and refrigerate until cold.

* Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.

* Strain mixture into custard and refrigerate.

* Process the custard in an ice-cream maker accordingly to manufactures instructions.

Transfer to containers and freeze. (Can be made 3 days in advance)

Easy preparation of Fruit Icecream Medley

2008-06-10T08:26:00.000-07:00

Ingredients:
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer Sauces for Icecreams and Cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chillled

Introduction to IceCreams

Method:

Use a balloon glass (with/without stem) for best result.

Toss the chopped fruit and cake together.

Place at bottom of glass. Pour the orange juice over it.

Place the icecream scoops over the fruit.

Pour sauce over scoops.

Cut wafer into 4 small triangles.

Poke into top of scoop to form a fan shape.

Making time: 20 minutes (excluding times of icecream and sauce)
Makes: 1 large helping

How to make Peach Banana Icecream

2008-06-10T08:22:00.000-07:00

Ingredients:
500 gms. Peaches
2 ripe bananas
200 ml. wholefat milk
200 gms. Fresh cream
1/2 tin condensed milk
1/4 cup sugar
1/2 lemon juice extracted

Method:
# Boil milk to 100 ml.
# Keep aside to cool to room temperature.
# Meanwhile, peel and thickly slice peaches.
# Put in a heavy pan, sprinkle sugar.
# Heat covered on a low flame, till watery liquid get a bit sticky.
# Add lemon juice, stir, allow to cool to room temp.
# Cut and mix in bananas, blend to a smooth puree in mixie.
# Add milk, cream, condensed milk to banana mixture.
# Run in short spurts till mixture is light and frothy.
# Set in refrigerator to 8-10 hours till firm but not hard.
# Serve in scoops or cubes.

Making time : 30 minutes (excluding setting time)
Makes : 10-12 servings
Shelflife : 2 days

How can we make Flavoured Icecreams--Recipe

2008-06-10T08:15:00.000-07:00

Ingredients:
1 recipe Basic Vanilla Icecream
(replace vanilla essence with that matching fruit used)
1 cup fruit pulp (coarsely mashed)
(mango or strawberry or chickoo, or any other of your choice)
1/2 cup fresh beaten cream
1/4 cup ground sugar

Introduction to IceCreams

Method:

Follow recipe for vanilla icecream till setting first time.

Remove when well set, mash and beat till soft and creamy.

Mix together the pulp, 1/4 cup cream and ground sugar.

Add cream for vanilla recipe first with essence and beat.

Add fruit cream mixture and fold in gently.

Transfer back to container and freeze till well set.

Serve scoops with the matching sauces.

(For sauces refer Sauces for Icereams & Cakes')

Variation:

Alternatively add 1/2 cup recipe of the Fresh fruit sauces (referred above) instead, and mix just enough to form ripples in the icecream. Set as usual.

Making time: 20 minutes

How to prepare tasty Tutti-Frutti Icecream

2008-06-10T07:02:00.000-07:00

Ingredients:
1 litre - fullcream milk
2 1/2 tsp - cornflour
3/4 cup - sugar
1 cup - fresh cream
1 tsp - vanilla essence
1/2 cup - cold milk
1/4 cup - tutti frutti pieces
3 to 4 drops - orange colour

Method:

1. Bring milk to a boil.
2. Boil for 15 minutes on low, stirring occasionally.
3. Add orange colour soon after the milk has been boiled
4. Mix cornflour in 1/2 cup cold milk, keep aside.
5. Add sugar to milk, stir.
6. Add cornflour paste, stirring continuously, till boil resumes.
7. Boil for a further 4-5 minutes, take off fire.
8. When boiled milk cools a little
9. Cool to room temperature, freeze in covered tray, till set but not hard.
10. Break into pieces, beat with an egg beater till soft.
11. Add tutti frutti pieces while folding in the cream
12. Add tutti frutti pieces while folding in the cream.
13. Add cream and essence, mix well.
14. The texture should be light and creamy.
15. Reset in the freezer till frozen.

Making time: 45 minutes excluding cooling, setting times.
Makes: 4 helpings.
Shelflife: 3-4 days, in freezer

How to prepare Coconut Spout Ice Cream

2008-06-10T06:57:00.000-07:00

Ingredients:
Milk 2 cups
Egg white 2
Sugar 1/2 cup
Coconut spout (tender coconut) 1 cup
Gelatin 2 tsp

Method:

Add gelatin in 1/4 cup warm milk. Keep it till it dissolves.

Add sugar in the rest of the milk.

Beat egg white till it gets fluffy.

Mix all the ingredients except the coconut spout together.

Put coconut spout in a glass dish. Pour the mixture over the coconut. Keep it in the refrigerator for 2 hours

How to make Sitaphal Icecream

2008-06-10T02:06:00.000-07:00

Ingredients:
3 cups sitaphal pulp
1 can condensed milk
sugar if required

Introduction to Sitaphal Dishes

Method:

Empty can of condensed milk in a large beating bowl.

Chill condensed milk for 10minutes in freezer.

Puree sitaphal pulp, saving a tbsp. of segments.

Beat condensed milk with an electric hand beater, till foamy.

Add puree and beat again. Fold in segment.

Make icecream either in icecream churner, or set in freezer tray.

Stir with a fork or spoon every 1/2 hour, till icecream is almost set.

Remove in bowl again, beat with a wooden spoon or spatula till light.

Refreeze till well set.

Serve in scoops or slices.

Making time: 20 minutes
Makes: 5-6 servings
Shelflife: 2-3 days in freezer

Do you know the preparation of Lychee Icecream?Here is the Recipe

2008-06-10T02:01:00.000-07:00

Ingredients:
1 recipe basic vanilla icecream (refer icecreams section)
1 cup lychees, crushed coarsely in mixie
1 tbsp. chopped nuts or crushed praline powder

Method:

1. Prepared icecream in the regular method. This is given in basic Icecream recipes section.
2. When semiset, take out, crush lightly.
3. Add lychees, nuts and mix gently.
4. Set again till firm.
5. Take out and serve in individual bowls.
6. Garnish with a lychee or chopped nuts on top.
7. Serve with a scooper, when well chilled and set.

Making time: 45 minutes (excluding cooling and setting time)
Makes: 5 servings
Shelflife: 3-4 day in freezer compartment or fridge.

How to make Vanilla icecream

2008-06-10T01:56:00.000-07:00

Ingredients:
Milk 4 cups
Milk Powder 1 cup
Gelatin 1/2 tsp
Sugar 1/2 cup
Cornflour 2 tsp
Butter 1 tsp
Vanilla 2 - 3 drops

Method:

* Boil 3 cups of milk. Keep aside 1 cup of Milk.

* Mix Milkpowder, Gelatin, Sugar & Cornflour in 1 cup of Milk which is kept aside.

* Put that mixture in the boiling Milk.

* Cool it. Afterwards put butter and few drops of Vanilla essence and keep in freezer.

* Take out after 1/2 hour and put in the mixer. Put again in the freezer. It will be ready to serve.

How to make Delicious Mango Icecream

2008-06-10T01:48:00.000-07:00

Ingredients:
For Vanila
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk

1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar

Method:

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.

Mix cornflour in 1/2 cup cold milk, keep aside.

Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.

Boil for a further 4-5 minutes, take off fire.

Sprinkle gelatine over 3 tbsp. water in a small pan.

Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.

Do not bring it to a boil.

When boiled milk cools a little, add gelatine solution and mix well.

Cool to room temperature, freeze in covered tray, till set.

Remove when well set, mash and beat till soft and creamy.

Mix together the pulp, 1/2 cup beaten cream and ground sugar.

Add 1 cup cream first with essence and beat.

Add fruit cream mixture and fold in gently.

Transfer back to container and freeze till well set.

Serve scoops with the matching sauces.

(For sauces refer Sauces for Icereams & Cakes')

Tasty preparation of Quick Icecream

2008-06-10T01:43:00.000-07:00

Ingredients:

3 Egg yolks
2 cup Sugar
1 cup Cream
1/2 cup Powdered cocoa

Method:
1.Put the mixture of the egg yolks, sugar, cream & powdered cocoa together in the icecream maker.

2.Turn the handle until the icecream is firm.

3.Leave it in the freezer for 20 mts. Then serve cold.

How can we prepare Pista Icecream

2008-06-10T00:31:00.000-07:00

Ingredients:
3 cups milk
3/4 cup sugar
5tbsp corn flour (cornstarch)
Few drops vanilla essence
Few drops yellow and green color
1 cup cream
Crushed pista

Method:

1.Boil milk and add cornstarch dissolved in little water. Cook till thick.
2.Add sugar. Remove milk from gas and cool it.
3.Add vanilla essence and colors in it.
4.Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
5.Beat it again. Then add crushed pista in it. Now cool it in a freezer

How to make Kiwi Icecream?

2008-06-10T00:23:00.000-07:00

Ingredients:
1 - recipe basic vanilla icecream
2 to 3 - kiwis, ripe and firm
2 to 3 drops - kewra essence (optional)
2 drops - pistachio green food colour (optional)

Method:

1. Proceed to prepare vanilla icecream as per recipe in icecream section.
2. After adding in beaten cream, proceed as follows:
3. Mash kiwis with a fork, keeping seeds in the pulp.
4. Add to beaten icecream to which cream has been added.
5. Add colour and essence as desired.
6. Fold in ingredients, as you would the cream, till well blended.
7. Return to freezer, for 5-6 hours or till firmly set.
8. If set too hard, keep in refrigerator compartment for 15 minutes before serving.
9. Scoop out and serve with a slice or two or fresh kiwi per scoop.

Making time: same as vanilla icecream plus 10 minutes.
Makes: Same quantity as vanilla icecream plus 1 serving.
Shelflife: 3-4 days, if covered properly in freeze

How can we make Fig Ice cream?

2008-06-10T00:07:00.000-07:00

VIEW RECIPES

Ingredients:
1 litre - wholefat milk
100 gms - fresh cream
7 to 8 - plump figs, soaked in water overnight
or 6 to 7 - fresh ripe figs
3/4 cup - soft brown sugar
2 tbsp - cornflour
1/4 tsp - vanilla essence

Method:

1. Dissolve cornflour in 1/4 cup cold milk, keep aside.
2. Boil remaining milk till 2/3 in volume.
3. Add sugar, stir till dissolved.
4. Add cornflour paste, stirring continuously till boiling resumes.
5. Simmer for 2-3 minutes, stirring occasionally.
6. Take off fire, add essence, cool to room temperature.
7. Freeze in shallow icecream tray, covering with plastic.
8. Allow to set, but not to harden too much.
9. Whip cream till fluffy.
10. Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
11. Break icecream, whip till fluffy but not liquefied. (You can use an electric mixer, but make sure it does not become liquid).
12. Transfer to a large bowl, fold in figs and cream.
13. Return to set till firm, and serve scoops of well set icecream.
14. It would take about 7-8 hours to set completely.

Making time: 45 minutes (excluding setting, soaking time)
Makes: 6-7 servings
Shelflife: 3-4 days, well preserved in freeze

How can we make Rasam?

2008-06-07T02:17:00.001-07:00

Ingredients
1. Cooked toor dal half cup
Tomatoes 2 large, each cut into 8 pieces
Curry leaves 2 sprigs
Water 4 cups
Tamarind 3-4 small pieces, mix with water and use that water
Salt to taste
2.
Coriander seeds 2 table spoon( 1 used 1 tbsp. of powdered coriander)
Black pepper 1teaspoon
Jeera seeds 1 teaspoon
Ginger 1 teaspoon sliced thin
Garlic cloves 4( leave whole)
Dried red pepper 1
Asafoetida( I used the powder form, maybe used 1/4 tsp.)
3.
Cooking oil 1 tablespoon
Mustard seeds 1 teaspoon
Dried red pepper 2( cut into 2-3 pieces)
Coriander (fresh) 1 tablespoon

Method

Crush all the ingredients under the heading 2.
Add all this to ingredients under 1. and being to boil.
After the tomatoes have cooked weell, drain the mixture through a wide eyed sieve.( I did this ,but ended up adding some of the stuff to the drained liquid to give it some body)

Crack the mustard seeds in oil, add the dried red pepper and then add the drained mixture into it. Add fresh coriander and serve hot.

Here is the Recipe for Egg plant Biryani

2008-05-26T09:50:00.000-07:00

Ingredients

3/4 pound eggplant - cut in 1/2" cubes
2 cups brown rice
1 quart water
2 1/2 teaspoons turmeric
4 tablespoons butter
1 teaspoon poppy seeds
1 1/2 teaspoons mustard seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1 pinch cayenne
black pepper
1 bell pepper - sliced
1 onion - sliced
2 cloves garlic - crushed

Preparation

Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric. Bring to a boil, then cover and simmer for 45 minutes.
In a large saucepan, heat the butter. Add the poppy and mustard seeds. Stir for 2 minutes and then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes; stirring.

Add the eggplant, red pepper, and onion. Cook gently until the vegetables are tender (10 minutes). Add the garlic and continue to cook (2 more minutes).

Mix vegetable mixture into rice.

What is the Recipe for Mild Vegetable Biriyani?

2008-05-26T09:46:00.000-07:00

Ingredients
4 glasses (250 ml each) Basmathi rice washed one to two times in cold water
2 tea spoons Ginger & Garlic paste
10-12 small Green Chillies
6-8 Cloves
4 Elaichis (Cardamoms)
A pinch of Turmeric powder
Small piece of Cinnamon
1 Big Onion (cut into long thin slices)
1 Carrot (cut into small cubes)
1 Potato (cut into medium size cubes)
1 Tomato (cut into small pieces)
1/4 cup Beans
A bunch of Mint leaves (optional)
4 table spoons cooking Oil
Salt

Preparation
Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation (and well cleaned of course) and heat. Add chillies, cardamom, cloves and cinnamon first. Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden brown. Now add all the vegetables (carrot, potato and beans) and keep frying for about 2 to 3 minutes. Add 2 spoons of ginger and garlic paste and add the prewashed rice. Mix all the ingredients for about 1 minute. Add 4 1/2 glasses (250 ml each) of water to this mixture and add salt to your taste (generally 3 to 4 tea spoons).
If you wish to add mint leaves, you may add them now. Let this simmer on the stove for about 20 minutes with the lid closed (but without the weight). Check preparation every five minutes or so that the water does not dry up. One the water is completely absorbed and the rice is well cooked, the BIRIYANI is ready.

How to make simple Vegetable Biriyani

2008-05-26T09:40:00.000-07:00

Ingredients
Rice 2 cups
Beans 1/2 cup (chopped)
Carrots 1/2 cup (chopped)
Peas 1/2 cup
Potatoes 1/2 cup (chopped)
Cauliflower 1/2 cup (chopped)
Onions 3 Green
chillies 4-5
Ginger - garlic paste 1 tbsp.
Cloves 3-4
Cinnamon 1 piece
Elachi 3-4
Bay leaf 2
Red Chilli powder 2 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 1 tsp.
Garam masala Powder 1 tsp.
Jeera powder 1 tsp.
Ghee 3 tbsp.
Mint leaves 1 bunch
Coriander Leaves 1 bunch
Salt to taste
Cashews, raisins & Pistachios 1 cup
Saffron 2 strands put in warm water

Preparation
Wash & Soak Rice for 1-2 hrs. Heat ghee in Vessel. Add Cloves, Cinnamon, Elachi, Bay leaf etc. Allow it to Splutter. Then add the Rice & fry on low flame until rice is crispy. This will take approx. 15 mts. Once the Rice has been fried add water. Add 4 cups of water. Add salt & then cover & cook until the rice is done.

In the meantime, Grind 2 Onions to a fine paste & keep it aside separately. Also grind the mint leaves, coriander leaves & green Chilies. Keep this too aside separately. Heat oil / Ghee in a kadai. Fry the Onion paste until Light brown. Then add the Ginger-garlic paste. Saute it until done. Then add the Chopped vegetables & Mix all of them together & fry until the vegetables are done. Then add red chilli powder, turmeric powder, coriander powder, garam masala powder & jeera powder & mix all together. Then add the Ground paste of mint-coriander & green chillies & Mix it along very well. Check salt .Cover & cook. Do not add water. Once it is cooked, Switch off the gas.

Chop the remaining Onion & fry it in Ghee until Golden brown. Keep it aside. Also fry the nuts & raisins. Take a Serving Vessel. Add a layer of rice in the bottom. Then add the gravy on top of it. Again add a layer of rice on top of that & then again add the remaining gravy on top of it. Now add the remaining rice & decorate with fried onions, nuts & saffron. Just before serving Mix all together Serve hot with Raita

How is the preparation of Tasty Thai Chicken Fried Rice

2008-05-26T09:35:00.000-07:00

Ingredients
6 cup(s) steamed rice (khao suay)
2 cup(s) shredded and blanched chicken (kai)
2 tablespoon(s) mushrooms (hed) sliced
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) chopped garlic (kratiem)
4 green chillies (pri khi nu khiao) chopped
4 fresh red chillies (prik khi nu daeng) chopped
2 teaspoon(s) soy sauce
10 fresh basil leaves (kraprao)
2 kaffir lime leaves (bai ma krut)
4 tablespoon(s) oil
2 spring onions chopped
salt and pepper to taste

Preparation
Heat the oil in a wok and briefly saute the chopped ginger, garlic and chillies. Add the shredded and blanched chicken. Saute on medium level for about 3 minutes.
Mix in the remaining ingredients and toss them well on high heat for about 3 minutes.
Serve hot garnished with chopped spring onions.

How to make Delicious Curd Rice

2008-05-26T07:02:00.001-07:00

Ingredients
Rice - 1 cup
Mustard Seeds - 1/2 tsp
Asafetida - a pinch
Green Chilly - 2
Ginger - a small piece
Mango - a small piece (optional)
Curd - 1 1/2 cups
Salt - 1 tsp
Carrot - 1 (optional)
Cucumber - 1 small (optional)

Preparation
Cook the rice in 2 1/2 cups water and keep aside. Fry the mustard seeds and asafoetida in some oil and add to the curd. Cut the ginger and green chilly into small pieces and mix with the curd. Clean the remaining vegetables and cut them into very small pieces or shred them evenly. Add them to the curd along with the salt. Pour the curd, etc over the rice and mix evenly to make the rice smooth and slightly mashed.

How can we prepare simple Fried Rice

2008-05-26T07:00:00.001-07:00

Ingredients
2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)

Preparation
Wash rice gently. Put in filter and stand for 10 minutes. Heat ghee in a deep heavy pan. Add whole spices, stir. Add rice carefully. Stir fry very gently with a spatula for 2-3 minutes. Add water, cover, bring to boil. Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash on putting pressure. Do not overcook, or the rice will taste lumpy. Add more hot water towards 3/4 done if required.
Making time: 30 minutes
Makes: 4 servings bowl

What is the Recipe of Rich Vegetable Fried Rice

2008-05-26T06:54:00.000-07:00

Ingredients
Basmati Rice 2 cups
Vegetables chopped into thin shreds- 2 cups
(carrots,cabbage,beans,capsicum)
Big onions,finely chopped-1/4 cup
Garlic, chopped- 1/2tsp
Soysauce- 4tsp
Chilly sauce- 2 tsp
Aginomotto-1 pinch (optional)
cooking oil- 1/4 cup
salt-to taste

Preparation
Wash rice with plenty of water, drain and keep aside. Heat oil in a pan and stir in rice. Fry till the grains become semi crisp ( do not over fry). Add two cup of water,enough salt cover and cook till the rice is done.Grains should be seperate. Usually cokking in 2cups of water does a nice job of that. Spread the cooked rice on a plate and let it cool down. Heat oil in athick bottomed pan and saute onions, and garlic. Add the vegetables,salt and saute. When the vegetables are half done add the sauces and stir in the cooked rice. Cook for five more minutes, stirring continuously. Remove from fire, and serve decorated with thin shreds of cabbage and scrambled egg.

Do you the preparation of tasty Ghee Rice

2008-05-26T06:48:00.000-07:00

Ingredients
Basmati Rice - 2 cups
Onion - 3-4 nos
Cinnamon - 4-5 pieces
cardamom - 4 nos
cloves - 6 nos
turmeric powder - 1/2 teaspoon
cashwenuts, raisins - for garnihing
butter/ghee - 50 gms
salt - to taste
water - 3 cups

Preparation
Wash and drain rice. Cut onion into thin pieces. In a pan, heat butter, add cloves, cinnamon and cardamom. Stir. Add onion and stir occassionally , add rice before the onion turns into brown color. Stir for 1 min.Mix turmeric powder to it.
Put all these into a pressure cooker, add 3 cups of water, salt. Put the cooker in medium flame. Two vistles are enough for rice to get cooked.
garnish with fried cashewnuts, raisins.

How to make Beef Biriyani

2008-05-26T03:28:00.000-07:00

Ingredients
5 ollocks rice is equal to 1 Kg.
2 Kgs. Beef ;
7 Big Onions or 9 Med.size Onions;
Tomatoes 4 big tomatoes;
Green Chillies – 9 no.’s;
Green Corriander leaves only half or 3/4 bundle;
Mint just a handful;
Cinnamon 3 or 4 sticks – of 1” long,
Cloves 9 or 11;
Cardamom - 9;
Oil ¼ kg;
Garlic paste 1 12/ Tbspn;
Ginger paste – 1 ½ Tbspn.
1/2 tblespoon chilli powder;
Turmeric Pwd – ½ tspn;
Salt to taste;
Lime Juice – from 2 big limes.

For Garnish:
2 Big Onions – finely slice & fried Crispy – keep aside.
6 Boiled Eggs – cut into 2 halves & keep.

Preparation
Wash well 3-5 times drain & keep aside – once all the water has drained – put 5 tbpns of butter in a kadai (wok) & fry the rice on low heat for 5-7 mins, or till the rice sounds crisp – keep aside.

Meat (Beef) 2 Kgs. - Cut meat into fairly large pieces & boil with turmeric powder, add 3 or 4 big tomatoes; & a little Salt - Boil the meat/mutton in pressure cooker for ½ an hour then switch off & leave to depressurizes then open & strain soup in a bowl & keep aside.

For frying: - Slice Onions finely, Slit green chillies into two lengthwise, Chop up the green corriander & Mint leaves, & keep aside. Whole Spices.

Put the cooker on gas add oil when hot add the sliced Onions& fry till onions are brown, add the whole spices & continue to fry till cloves pop up now add the Ginger/garlic paste lower heat & fry for 2-3 mins add the green coriander & mint leaves, green chillies, Chillie powder & remaining Salt to taste – (check the salt because U have used Salt to boil the meat) - use a little soup for frying the masala if it looks too dry – fry well till oil comes to the surface & till U get a good aroma/flavour, add boiled meat/mutton mix well and fry for another 3-5 mins. Higher heat now add the fried Rice & mix well, (You will need in total 9 ollocks of Soup & water to cook the rice) - so measure the soup & keep, for the remaining quantity of liquid required - measure & use water - mix well – cover the cooker once the steam from the spout starts coming nicely, put stopper – lower heat & leave to cook for 8 –10 mins. After 8-10 mins switch off the gas & leave the cooker to depressurize – then open after 8-10 mins. Mix carefully – empty into a big dish pour the lime juice over it – mix gently & serve. If rice looks dry, U could pour ¼ cup of Ghee over it – Garnish with Boiled Eggs & Crispy fried Onions - Serve with Curd Raitha.

Do you know the making of Chicken Biryani?The Recipe is here

2008-05-26T03:20:00.000-07:00

Description
Rice item with chicken and Basmathi rice.

Ingredients
1. chicken(cut into small pieces)-1
2. big onion-10 nos
3. ginger(one inch long)-1
garlic-10 flakes
kus-kus - 1 tablespoon
4. mint leaf - 1 bunch
cilantro - 1 bunch
curry leaves- 1 bunch
5. yoghurt - 3 table spoon
salt- as needed
6. turmeric powder-1 teaspoon
7. garam masala-3 teaspoon
8. limejuice-3 cups
9. basmati rice- 4 cups
10. cashew nuts
raisins
11. ghee -2 tablespoon
12. vegetable oil- 3tablespoon
13.pineapple essence-1 teaspoon.

Preparation
1.peel and cut all the onions into thin long pieces.
2. fry the cashew nuts and raisins with a little ghee.when they are golden brown in color take them from the heat and keep aside.Now fry half of the onions with the remaining ghee until they are crispy(You can sprinkle some salt over the fried onions to keep them crispy)
3. Now fry the remaining onions in the oil until they are sauteed well and turn into slightly golden brown.
4.grind the ginger,garlic and kus-kus into a fine paste.
5.chop the mint,cilantro and curry leaves into small pieces
6.Now in a big vessel add the chicken pieces, the chopped leaves,the grinded paste, the sauteed onion, yoghurt,salt,turmeric powder and the garam masala powder and 1 cup of lime juice. cook this until the chicken is done well and very little gravy is left behind.
7.Now in another vessel take some water.add the remaining lime juice and some salt.Put 2-3 pieces of clove and a big piece of cinnamon stick.keep this in the stove and when the water startes boiling add the basmati rice.When the rice is just about done drain the rice and spread it in a paper or aluminiun foil and keep it under the fan to cool it.(take care that the rice is not cooked too much)

8.Once the rice has cooled you can mix the rice with the cooked chicken masala.for this take a vessel and first put some chiclen masal in th ebottom.Then add rice and spread it as a layer on top of the chicken masala.sprinkle the pineapple essence( diluted with water) in between.Garnish this with the crispy onion, nuts and raisins on top.bake this for a few minutes.

How is the Preparation of Prawn Biryani ?

2008-05-26T03:14:00.000-07:00

Ingredients
Rice (Basmati) - 300 gms.
Headless prawns (shelled) - 600 gms.
Bay leaf - 2 nos.
Sliced onion - ¼ cup
Coriander leaves - 1 tbsp.
Fresh grated coconut - 1 tbsp.
Coconut milk - 50 mls.
Lemon juice - 1 tsp.
Turmeric powder - ½ tsp.
Green chilli - 2 nos.
Whole garam masala - 1 tsp.
Ghee/Oil - 2 tbsps.
Salt as per taste

Preparation
1. Pick, wash and soak rice for about 20 minutes. Drain and keep aside.
2. Shell, Devein and wash the prawns.
3. Heat Ghee or oil in a thick-bottomed pan. Add bay leaves and Whole Garam Masala Let it crackle. Add sliced onion, sauté till the onion turns pink.
4. Add water, turmeric powder, lemon juice and green chillies slit into two. Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly.
5. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked.
6. Garnish with chopped coriander leaves and grated fresh coconut.

How to prepare Delicious Mutton Biryani--Here is the Recipe

2008-05-26T03:11:00.000-07:00

Ingredients
Red Meat 500 gms.
Basmati Rice 1½ cup
Turmeric powder ½ tsp.
Small Onions 1 cup
Tomato 2 nos.
Green chilly 6 nos.
Mint leaves ½ cup
Coriander leaves ¼ cup
Oil 10 tbsp.
Limejuice 2 tbsp.
Salt To taste
Bay leaves 2 nos.
Cardamom 4 nos.
Cinnamon 1 inch
Cloves 2 nos.
Mace 1 no.

For Masala Paste:

Grated Coconut ½ cup
Black Pepper 1 tsp.
Red Chilies 8 nos.
Cumin 1 tbsp.
Fennel 1 tbsp.
Coriander seeds 2 tbsp.
Poppy seeds 1 tbsp.
Ginger 1 inch
Garlic 12 flakes
Curd

Preparation
Clean the meat and marinate it with pepper powder and turmeric powder. Leave it for 15 minutes and then boil it with little salt and water.

For Masala Paste:

Fry red chilies, fennel, coriander seeds, poppy seeds and cumin. Grind them to a fine paste with grated coconut, garlic and ginger grind them to a thick paste with curd.

In pan heat oil and fry bay leaves, cardamom, cloves, cinnamon, chopped onions and sauté it well. To this add the boiled meat and fry it well. To this add green chilly and the masala paste. Add chopped tomatoes and turmeric powder. Add enough stock or ordinary water with salt. Add the washed rice and allow it to cook for 5 minutes. To this add chopped mint and coriander leaves and top it with limejuice. Close the lid and cook.

Serve it hot

How to make Hydrabadi vegetable Biryani

2008-05-26T03:03:00.000-07:00

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required. Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves.
Cashewnuts-1 tbsp.
Small onions-7.
Green Chillies - 8
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2.

Preparation
Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. Add ground masala paste & fry till smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling add rice & salt, cover lid & cook on a low flame. Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot.

What is the Recipe of Crumpled Chicken

2008-05-26T02:51:00.000-07:00

ingredients
1. chicken-1 kg cut into medium sized pieces
2. fine bread crumps-2 cups
3. vinegar-1/4cup
4. eggs-4
5. garlic -1 pod
6. green chillies-8
7. ginger-1 large piece
8. salt to taste
9. oil for deep frying
method
Pressure cook the chicken pieces without adding any water until the pieces are cooked and soft. Grind the green chillies, garlic, salt and ginger in vinegar to a fine paste. Marinate the chicken pieces with this paste and keep for 2 hrs. Beat eggs lightly. Dip the marinated chicken pieces in it and coat with bread crumps. Deep fry in hot oil till brown

How to prepare Tasty Meat Kuruma

2008-05-26T02:26:00.000-07:00

ingredients
1. meat-1 kg (cut into large pieces)
2. curd-1 cup
3. cardamom-5
4. cloves-8
5. cinnamon-4
6. small onion-6
7. coriander powder-1 tsp
8. green chilli-10
9. garlic-4 flakes
10. ginger-1 piece
curry leaves, salt, turmeric powder as required
method
Grind ginger and garlic. Heat oil and add cinnomon, cloves and cardamom. Stir for sometime. Add ginger-garlic paste and saute. Add meat, small onion and curd.When half done add coriander powder, green chilli, salt, turmeric powder, curry leaves and cook. When the gravy is thick and meat is tender remove from fire.

What is the Recipe for Chicken Varuthathu

2008-05-26T02:22:00.000-07:00

ingredients
1. chicken- 1 1/4 kg
2. green chilly-6
ginger-1 piece (2 inch long)
garlic- 10 flakes
coriander powder-1 tbs
cumin seeds- 1tsp
garam masala- 1/2 tsp
3. lime juice- 1 tbs
4. onion chopped- 2
5. salt to taste
6. oil- 3 tbs
7. tomato sliced-4
potato cooked and sliced- 6
method
Grind the ingredients of the second item in lime juice. Add half of the onion chopped, salt and again grind. Smear this paste on chicken pieces and keep for two hrs. Heat oil and saute theremaining onion. Put chicken pieces to this and fry. Serve with fried potato and onion.

How can we make meen pathiri or Fish pathiri

2008-05-26T02:16:00.000-07:00

ingredients
1. refined flour-200 gm
2. onion-60 gm
3. cardamom-2 gm
4. salt to taste
5. green chillies-10 gm
6. curry leaves-2 stalks
7. fish-250 gm
8. coconut oil-60 ml
9. chilli powder-10 gm
10. coriander powder-10 gm
11. turmeric -5 gm
12 garam masala-5 gm
13. ginger chopped- 6gm
14. garlic chopped -10 gm
15. lime-2
16. eggs-2
17. oil to fry
method
For making fried fish
Marinate the fish with chilli powde, coriander powder, turmeric powder and salt and keep aside for 30 minutes. Heat oil in a pan, add curry leaves, sliced onion, chopped ginger, garlic, green chillies and saute, till the onions turn golden brown.
Add the marinated fish and cook on a slow fire till the fish is cooked.Flake the fish into small pieces, sprinkle garam masala powder and lime juice. Adjust the seasoning.
For making pathiri
Make dough with refined flour and water, 30 ml oil and salt.The dough should be tight. Make equal divisions of pathiri dough. Roll dough to two mm thick into round shape (size of a tea saucer). Press with fingers gently and flatten out the dough. Place the fried fish mixture in the middle of the dough and wrap around like a half moon shape. Fry pathiri in hot oil, remove on to a towel to drain of the excess oil. Beat eggs well. Dip the pathiri in the beaten egg and fry again in hot oil. Serve hot with tomato sauce.

Do you know the Recipe for Masala fried Prawns

2008-05-26T02:13:00.000-07:00

ingredients
1.prawns (remove vein and retain tail)-1 kg
2. chilli powder- 1 tsp
3. turmeric powder-1/2 tsp
4. ginger and garlic paste-20 gram
5. curry leaves-2 stalks
6. egg-1
7. rice flour-50 gram
8. lime-1
9. salt to taste
10. oil for frying
method
Add chilli powder, turmeric, salt, lime juice, finely chopped curry leaves and egg to ginger-garlic paste and mix them together. Add rice flour. Heat oil in a pan. Dip the prawns in the dough and fry for about 3-4 minutes till golden and remove from fire. Place prawns in an oil paper and wait for two minutes. Add curry leaves to oil and fry prawns once more for five seconds to make them crispy.

How we can prepare Fish-Maida Fry

2008-05-26T02:11:00.000-07:00

ingredients
1. fish- 250 gm
2. maida-2 tsp
3. vinegar- 2 tsp
4. pepper powder- 1/2 tsp
5. salt to taste
6. egg-1
7. oil- 1/2 cup
8. bread crumps for coating
method
Clean the fish and cut into 6 pieces. Mix ingredients from 2 to 5. Smear this paste over the fish pieces and keep it for one hour. Coat the fish pieces with beaten egg and bread crumps. Fry in boiling oil and drain.

How to make Tender Coconut Payasam

2008-05-26T02:02:00.000-07:00

1. tender coconut meat (6-7 months old nut, pared and sliced into small pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk
(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp
method
Heat thick bottomed cookware and put 25 gm of ghee. To this put tender coconut meat pieces and stir for 15 minutes in low heat. Add the thick syrup of jaggery and stir for another ten minutes . When jaggery stick to the tender coconut meat well, add the second milk of coconut. For thick consistency add rice flour mixed in little cold coconut milk through a sieve and stir well. Continue stirring and when about to boil add the first milk. Remove from fire and add roasted cashewnuts, kismiss, sliced coconuts and cardomom powder

How can we prepare Tasty Ada Pradhaman

2008-05-26T00:21:00.000-07:00

ingredients
1. raw rice(to make ada)-200 gm
2. ghee-50 gm
3. molasses(sharkara)-300 gm
4. 2nd extract of coconut milk-600 gm
5. 1st extract of coconut milk-300 gm
6. dry ginger powder-1 gm
7. cunin powder-2 gm
8. cardamom powder-2 gm
9. cashew nuts-70 gm
10. kismiss-50 gm
method
Soak the rice,pound and pass through a fine sieve. Add water little by little to the rice powder and mix smoothly to a fine paste. Pour ghee and mix again till it reaches pouring consistency.Cut a plantain leaf to the size of a handkerchief and wilt it over fire so that it becomes soft. Have several pieces like this. Pour little batter into each leaf rollup and steam in a cooker. When cooked, remove and cut into very small pieces. Dissolve molasses in water ,strain and boil till it becomes syrup of one-thread consistency. Pour the syrup into a vessel on fire and put the ada pieces in it , reduce to one third, pour the second extract. Add all the powders in the first milk and pour into the above mixture. Bring to boil and remove from fire. Add in lightly fried cashewnuts and kismis. Could be served hot or cold.
Note: Readymade ada available in consumer stores may be used instead of making ada at home.

How to make Delicious Ghee Payasam---Recipe

2008-05-26T00:13:00.000-07:00

ingredients
1.Unakkalari rice or short grain rice-180 gm
2. ghee- 90ml
3. jaggery-500gm
4. grated coconut -40 gm
5. cardamom powder-2 gm
6. cashewnut-30 gm
7. raisins-20 gm
method
Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.
When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.

How to make Delicious Pal Payasam

2008-05-25T08:24:00.000-07:00

ingredients
1. milk- 4 cup
2. sugar-1 cup
3. rawrice- 1 handfull
method
Put ingredients from 1 to 3 in a pressure cooker and cook . After the first whistle lower the fire and cook for 20 minutes. Remove from fire and open the lid only after 45 minutes. Could be served hot or cold.

How can we make carrot payasam

2008-05-25T08:12:00.000-07:00

ingredients
1. carrot grated- 250gm
carrot cut into
small pieces-750gm
2. milk-1 1/4 litre
3. sugar- 2 cup
4. condensed milk-1 tin
5. cardamom powder- 1/2 tsp
6. ghee- 4 tbs
7. cashewnuts and
kismis fried in ghee -2 tbs each
method
Saute the grated carrot in ghee and keep aside. Cook the carrot pieces in 1 glass of milk. When cooled grind this milk and carrot pieces in a mixer. Boil the balance milk by adding sugar. Add carrotmilk to this and boil again. Add condensed milk, sauted carrot, fried cashews and kismis , cardamom powder . Boil for 1 minute and remove from fire

How To Make Rava Balls

2008-05-25T08:08:00.000-07:00

ingredients
1. rava- 1 1/2 cup
2. egg- 2
3. sugar- 5 tbs
4. cardamom powder- a pinch
5. oil -required to fry
method
Beat the eggs and mix sugar and cardamom powder. Then add rava. Mix all the ingredients together and shape it into balls. Heat oil in a skillet and fry the balls till it is golden in colour.

What is the recipe of Tasty Kadala Mittai

2008-05-25T07:49:00.000-07:00

ingredients
1. groundnuts-100gms
2. jaggery-150 gms
3. ghee-3 tsp
method
Husk the groundnuts. Melt the jaggery and strain. Boil it and add ghee. When it reaches one-thread stage add groundnuts and mix well. Transfer it into a greased plate. Press the surfuce of the mixture using a spoon or roller. cut into pieces. Can use sugar instead of jaggery.

How can we prepare Dhal Sweet--Recipe

2008-05-25T07:44:00.001-07:00

ingredients
1. green gram dhal- 150 gm
2. jaggery-200 gm
3. ghee- 50 gm
4. cashew nut - 50 gm
5. rice flour- 20 gm
6. coconut grated- 10 gm
method
Broil the green gram dhal to light brown colour, wash it and boil it in water till just done.
Care should be taken to strain at grainy texture. Make the jaggery into syrup and set aside. Heat ghee fry the cashew nut ,add the the boiled dhal and stir it. Add the jaggery syrup and stir until it simmers. Sprinkle the rice flour to make it a dropping consistency, sprinkle the
grated coconut and cardamom powder. Serve hot garnished with grated coconut and nuts.

Recipe for Plantain Jelly

2008-05-25T07:38:00.000-07:00

ingredients
1. plantain (palayanthodan) - 1kg
2. water-3 cup
3. sugar-3 cup
4. lime juice-4 dsp
method
Cook the peeled plantains in water. Mash the plantains and strain through a cloth. Measure the strained juice which will be about four cups. Add sugar and lime juice and boil. Stir well and remove from fire when a drop poured in a saucer, jellies. Pour it hot into bottles and allow to set.

How to make Delicious Tapioca Vada

2008-05-25T07:35:00.000-07:00

ingredients
1. tapioca chopped very fine- 1 cup
2. ginger chopped- 1 tsp
green chillies sliced round-1/2 tsp
dry chilly crushed-1
curry leaves chopped -2 stalks
salt to taste
3. wheat flour- 1/2 dsp
method
Cook tapioca till soft. Mix this with the ingredients of the second item. Sprinkle wheat flour and mix again. Do not keep this long. Shape into vadas and deep fry over medium heat.

How is the preparation of Pumpkin Halwa

2008-05-25T07:17:00.001-07:00

ingredients
1. Pumpkin-220 gm
2. sugar-55 gm
3. milk -290 ml
4. ghee-30gm
5. kismis-10gm
6. cashewnut-10gm
7. cardamom powder-1/4 tsp
method
Remove skin from pumpkin and chop finely. Squeeze and remove water from it. Mix it with milk and sugar and keep on fire stirring constantly. Add ghee.When it is nearly done add cardamom, kismis and cashewnut.When it is of the required consistency spread on a greased plate and cut into desired shape

What is the recipe for Tasty Onion Baji

2008-05-25T07:14:00.001-07:00

ingredients
1. onion sliced round-450 gm
2. bengal gram flour-1 1/2 cup
chilly powder- 3/4 tsp
turmeric powder-1/2 tsp
asafoetida powder-1/2 tsp
salt to taste
water as required
method
Mix the ingredients of the second item. Dip the onion slices in the batter and fry in hot oil.

How to prepare Delicious Potato Bonda

2008-05-25T07:12:00.001-07:00

ingredients
1. potato-1 kg (boiled and mashed)
2. onion-250 gm
3. green chilli -25 gm
4. turmeric powder-1 tsp
5. ginger-1 small piece
6. mustard-1/2 tsp
7. curry leaves,salt-as required
For the batter
1. bengal gram flour-2 dsp
2. water-4 dsp
3. egg-1
4. salt to taste
Mix all the ingredients well for the batter.
method
Heat oil and saute mustard, onion, chilli, turmeric powder, ginger and curry leaves. Add salt and mashed potato. Mix well.When cool shape into balls. Dip the balls in the batter and fry in oil.

How can we prepare Tasty Sweet Parota

2008-05-25T07:06:00.000-07:00

ingredients
1. grated coconut- 500 gm
2. jaggery powder- 500 gm
3. cardamom- 4 pieces
4. clove- 2 pieces
5. cinnamon- 2 inch piece
6. dry ginger- 1 inch piece
7. ghee- as required
8. maida- 250 gm
9. water- 1/2 cup
10. salt- to taste
method
Grated coconut and powdered jaggery are to be ground to a paste. The grond paste is fried in thick-bottomed pan for about 15 minutes in medium flame. Keep on stirring to avoid the mixture sticking to the pan. Keep it aside to get cooled.
Roast cardamom , cloves, cinnamon and dry ginger adding a few drops of ghee and powder it.
Add the powder to the coconut -jaggery mixture.
to prepare dough
1. maida-250 gm
2. water-1/2 cup
3. salt to taste
Prepare maida dough similar to chappathi dough. Leave it for 20 minutes. Make balls and flatten a little. Stuff the mixture inside the maida and flatten them to thin parotas.
Heat a tawa and roast the stuffed parotas till golden brown. Serve with ghee.

Do you the the Recipe of potato bajji?Here is the answer

2008-05-25T06:59:00.000-07:00

ingredients
1. potato boiled and mashed- 1/4 kg
2. green chilly chopped fine-4
3. ginger crushed- 1 tbs
4. curry leaves chopped- 1 tbs
5. salt to taste
6. oil- 1 tbs
method
Knead the ingredients from 1 to 5. Form this mixture into small balls. Roll each ball by hand pressing. Apply oil in a hot griddle and fry on both sides. Do not fry it crisp.

How to make Delicious Potato Vada

2008-05-25T06:55:00.000-07:00

ingredients
1. potato boiled and mashed- 500 gm
2. onion-200 gm
3. green chilly-4
4. ginger- 1 small piece
5. curry leaves- 1 stalk
6. salt to taste
7. oil as required
method
Chop ingredients from 2 to 5 very fine. Heat oil and saute this. Add potato, salt and mix well. Remove from fire. Shape this mixture into vada and deep fry.

What is the Recipe of kinnathappam?Here is the recipe

2008-05-25T06:47:00.000-07:00

ingredients
1. rice flour(roasted)- 250 gm
2. jaggery- 350 gm
3. grated coconut- 1
4. cardamom powder- 3/4 tsp
5. ghee- 1 tsp
6. salt - a pinch
method
Extract milk from coconut. Melt jaggery in water strain and prepare thick syrup. Mix rice flour with jaggery syrup and coconut milk to the consisitency of a dosa batter. Add cardamom powder, salt and mix well. Pour this into a greased plate and cook in a steam cooker. When cooled cut into desired shapes.

How to make Uzhunnu Vada

2008-05-25T03:21:00.000-07:00

ingredients
1. blackgram dhal-2 cup
2. small onion chopped-1/2 cup
3. green chilly sliced round-1tbs
4. ginger chopped fine- 2 tsp
5. asafoetida powder-1/4 tsp
6. curry leaves- 1 stalk
7. salt to taste
method
Soak the dhal for 1 hour and grind it very softly. Add the other ingredients and mix well.
Shape vada and fry in hot oil.

wHAT IS THE RECIPE OF PARIPPU VADA

2008-05-25T03:07:00.000-07:00

ingredients
1. thur dhal-1 cup
2. small onion chopped-1/4 cup
3. green chilly sliced round-3
4. ginger chopped fine- 1 tsp
5. asafoetida powder-1/4 tsp
6. curry leaves- 1 stalk
7. salt to taste
method
Soak the dhal for 1 hour. Add salt and grind in a mixy. Add ingredients from
2 to 6 and mix well. Shape into vada and deep fry.

How we can make Ghee Banana Roast

2008-05-25T03:02:00.000-07:00

ingredients
1. kerala bananas-2
2. ghee-100gm
3. sugar powder-100 gm
4. cardamom-3 gm
method
Peel the bananas and cut into two. Heat the ghee and shallow fry the banana pieces till they became golden brown. Remove from frying pan and sprinkle the sugar powder and cardamom powder.

Here is the recipe of Sweet Coconut Milk Toffee

2008-05-25T02:50:00.000-07:00

ingredients
1. thick coconut milk- 4 cup
2. groundnut chopped- 100 gm
3. sugar-400 gm
4. jaggery syrup-100 ml
5. cardamom powder-1/2 tsp
method
Put the coconut milk, groundnut chopped, jaggery syrup, and sugar into a nonstick pan and stir continuously over fire until it thickenes. Add cardamom powder and pour it into a flat dish which has been rinsed with cold water. When set, mark in squares and when nearly cold, cut into pieces and wrap in butter paper.

How can we prepare very sweetened Coconut Ladoo

2008-05-25T02:49:00.001-07:00

ingredients
1. desiccated coconut- 1 cup
2. rava-1cup
3. sugar-1.5 cup
4. cardamom-3
5. salt-a pinch
6. cashewnuts- 15gm
7. kismiss-10 gm
8. boiled milk- 1/4 cup
method
Roast rava in low heat until the raw smell is completely removed. Cool and powder it. Powder sugar and cardamom together. Mix desiccated coconut with rava and sugar. Mix roasted cashewnutbits and kismiss. Add a pinch of salt and mix well. Sprinkle boiled milk into the mixture to damp the mixture so as to make balls out of it. Warm the mixture on low heat stirring all the time. Remove from fire and make balls in hot condition.

How to make very tasty Coconut Burfi

2008-05-25T02:44:00.000-07:00

ingredients
1. coconut finely grated- 1
2. sugar- 650 gms
3. cardamom- 5 gms
4. food colour- pink
method
Prepare sugar syrup of one thread stage. Add grated coconut to it. Stir well till it slightly thickens. Add cardamom powder and colour. Spread the mixture on a buttered plate and cut into small pieces.

How is the preparation of Bread Pudding?Here is the recipe

2008-05-25T02:04:00.000-07:00

ingredients
1. white bread - 2 slice
2. egg - 2
3. milk - 2 cup
4. sugar- 4 tbs
5. vanilla essence - 2 drops
6. sugar for caramelization (heating sugar until it turns dark brown) - 3 tsp
7. cashew nuts & raisins - few
method
Cut out the sides of the bread and soak it in milk for 15 minutes. Beat the eggs along with sugar in a blender. To this, add vanilla essence and the milk-and-bread combine. Blend well. Caramelize sugar adding a little water in a heated pan. In a small container pour the caramel, then add the blended mixture, nuts and raisins. Place this container in pressure cooker and bake for 30 minutes (without putting the valve weight on). After cooling the container refrigerate and serve.

How is the preparation of sweet Bonda

2008-05-25T02:00:00.000-07:00

ingredients
1. maida-150 gm
2. sugar-50 gm
3. soda bicarbonate-1 small spoon
method
Mix all the ingredients and keep it for 2 hs to rise. Shape into balls with wet hands. Drop the balls into hot oil and fry them brown.

How can we make very Delicious Beetroot Halwa

2008-05-25T01:57:00.000-07:00

ingredients
1. beetroot grated - 500 gm
2. coconut grated- 1
3. ghee- 35 gm
4. sugar- 500 gm
5. water- 500 ml
6. cardamom powder- 1/2 tsp
7. cashew nuts chopped -8
8. kismis-25 gm
method
Cook beetroot in half litre water. Grind the grated coconut coarsely with out adding water.
When the beetroot is soft and water is completely absorbed add grinded coconut and sugar.
As it thickens add ghee little by little and stir well . Add cashewnuts, kismis and cardamom powder. Mix well and spread on a greased plate. Cut into desired shapes.

How to make Banana Sweet

2008-05-25T01:55:00.001-07:00

ingredients
1. banana boiled and mashed after removing threads and seeds-1kg
2. sugar-1/2 kg
3. lemon juice-1/2 tsp
4. ghee-2 dsp
5. cardamom powder-1/4 tsp
method
Melt sugar with water and limejuice and make a thick syrup. Add ghee, cardamom powder and mashed banana. Mix well. Transfer into a greased plate and smoothen the surfuce.When cooled
cut into desired shapes.

Do you the preparation of Aval Vilayichatu? Here is the recipe

2008-05-25T01:48:00.000-07:00

ingredients
1. Beaten rice(aval)-1/2 kg
2. jaggery-700 gm
3. coconut finely grated-1/2
4. cardamom-4
5. ghee-1tsp
method
Melt jaggery in water and strain. When it boils add coconut and stir constanly. When it turns one-thread stage remove from fire. Add ghee and cardamom powder. Then add aval little by little and mix properly.

How to prepare Egg Vegetable Omelet

2008-05-25T01:44:00.000-07:00

ingredients
1. egg-3
2. cabbage,beans, onion and carrot chopped fine- 2 tbs each
3. green chilly chopped-3
4. curry leaves- 1 stalk
5. salt, oil as required
method
Heat oil in a skillet and saute all the second ingredients over low fire. Remove from fire. Beat the egg and add to these vegetables. Add salt , green chillies and curry leaves. Mix well. Heat oil in a pan and prepare two omelets with this mixture.

How to make Egg-Tomato Thoran

2008-05-25T01:39:00.000-07:00

ingredients
1. egg-1
2. onion chopped fine-1
3. green chilly sliced round -2
4. ginger chopped-1 small piece
5. tomato chopped fine -2
6. curry leaves- 1 stalk
7. salt to taste
8. coconut grated- 1 tbs
9. coconut oil- as required
10. mustard-1/4 tsp
method
Beat the egg and add onion, green chilly, ginger, tomato, curry leaves, grated coconut and salt.
Mix well. Heat oil in a skillet and fry mustard. Pour the egg mixture and stir well. when the ingredients are cooked and moisture is absorbed remove from fire.