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Thursday, December 28, 2006

chicken curry




chicken 1 kg
onions 1 cup
green chillies 2
red chillie powder 2 tsp
turmeric 1/4 tsp
coriander powder 2 tbsp
ginger garlic paste 2 tsp
garam masala 1 tsp
coriander leaves 1/2 cup
oil 4 tbsp



heat oil in a flat and heavy bottomed pan and fry the onions till
golden brown ..add turmeric, ginger garlic paste, green chillies,

red chillie powder, dhania powder and garam masala and fry for

a min. now add the chicken peices and salt and mix them well so

that masala and oil completely coats the peices.. cover it with lid

and cook on slow fire till the chicken peices are completely cooked.

serve hot garnished with coriander leaves.

fish fry


fish 1 kg

red chillie powder 2 tsp

coriander powder 2 tbsp

zeera powder 1 tsp

turmeric 1/4 tsp

salt as required

ginger garlic paste 1 tbsp



clean the fish and cut into one inch peices..mix all the ingredients

and apply to the fish peices on both sides. shallow fry them on non

stick tava till brown on both sides...serve hot with onion rings

tandoori chicken


chicken 1 kg
curd 250 gm
lemon 2
mint leaves 1/4 cup
coriander leaves 1/4 cup
garammasala 1 tsp
red chillie powder 2 tsp
ginger garlic paste 2 tsp
turmeric pinch
chat masala 1 tbsp
orange red colour pinch
salt as required
oil 50 gm


wash the chicken peices and let they dry in a colander.
marinate them with lemon juice and little salt and rub
it well and keep aside for half an hr.beat the curd and
mix all the ingredients and marinate this chicken peices
for an hr. now tak skew the peices to skewer and cook
in tandoor or oven.. or in microwave oven ..till cooked
brown on all sides..

corn kheer

boiled corn 1 cup
jaggery 1/2 cup
cardamom 4
rice flour 2tsp
milk 500ml


mix milk and corn and cook till the milk is reduced to half. add
jaggery and cook till it melts completely. mix the rice flour in
1/4 cup of water and add to the kheer. when it is cooked and
little thick remove from fire and add a tbsp of ghee and cardamom
powder.

corn in cone

boiled corn 2 cups
grated onions 1/2 cup
tomato cubes 1/2 cup
green chilies 2
coriander leaves 2 tbsp
chat masala 1 tsp
icecream cones 4
salt to taste


mix all the ingredients adn fill in the icecream cones and
garnish with coriander leaves. u can also add lemon juice.

corn curry

boiled corn 1 cup
tomato 6
cut onions 1/4 cup
cumin seeds 1/2 cups
mustard seeds 1/4 tsp
ginger garlic paste 1 tsp
curry leaves 1 tsp
turmeric 1/4 tsp
dhania powder 1 tsp
zeera powder 1/2 tsp
red chillie powder 1 tsp
oil 3 tbsp
salt as required


heat oil put mustard and cumin seeds, when they splutter add
the onions till golden brown. add ginger garlic paste
curry leaves, turmeric, red chillie,dhaniya, zeera powders and fry
a little more..now add the cut tomatoes , corn and salt and cook
them till soft. add a cup of water if required and cook till
oil floats on top.

corn cutlet


corn 2 cups
bread 4 slices
grated carrot 1/2 cup
boiled potato 1
green chillies 4
ginger garlic paste 1 tsp
bread crumbs 1 cup
salt to taste


soak the bread in water and sqeeze and mix it with boiled and

mashed potato, grated carrot, green chillies, ginger garlic paste,

salt and mix all the ingredients well. make into small balls and

flatten them and give the shape u like. coat with bread crumbs

powder and shallow fry on non stick tava using oil. fry til both

sides are golden brown and serve hot with mint chutney

or tomato sauce

corn upma

fresh corn 1/2 cup
semolina 1 cup
green chillies 4
carrot 1
oil 50 gm
ghee 2 tbsp
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
onion 1 small
ginger 1'peice
curry leaves 1 tsp
corianderleaves 2 tsp
salt as required


heat ghee and fry the semolina till the raw smell goes. heat oil
in another pan add mustard and cumin seeds and when they
splutter add finely cut onions, curry leaves, slit green chillies
finely cut carrots, corn and fry for two min.now add half a cup
of water and cook the corn till soft. add salt and 2 cups of water
and boil. when it is boiling add ravva slowing stirring to avoid
lumps , cover it and cook for 3 min more... remove the heat.
add lemon juice and coriander leaves and serve hot...those who
dont like normal upma also will relish this and enjoy

corn dosa


fresh and tender corn 1 cup
rice 1 cup
salt to taste


wash and soak rice and corn for 3 hrs. grind them finely and

add salt as required and make dosas on non stick pan..serve

with coconut chutney or pudina chutney.



corn vada

fresh corn 2 cups
green chillies 4
ginger 1 " peice
salt as required
coriander leaves 2 tbsp
oil to fry


grind the corn, chillies and ginger along with salt into a coarse
paste. add coriander leaves and mix. make into small balls and
press it flat like vadas and fry in hot oil till golden brown. serve
hot with tomato sauce or green chutney.

Tuesday, December 26, 2006

corn samosa


tender corn 1 cup
grated onion 1 cup
boiled potato 1 cup
red chillie powder 1 tsp
mustard seeds 1/4 tsp
garam masala 1 tsp
salt as required
oil to fry
maida 1 cup
semolina 1/2 cup


first mix maida and semolina well with little oil and salt. knead
it into a smooth dough adding water and keep aside covered.
heat 2 tbsp oil in a pan and add mustard seeds and when they
splutter add onions and fry til they are translucent. now add
corn and fry til they become soft. add boiled potato peices, red
chillie powder, garam masala powder, salt and mix well and cook
for another 5 min. knead the dough again and make into small
lemon sized balls. press them into a puri and cut into two halves.
take one half and shape into a triangle and put a tbsp of curry in
it and close it tightly. fry in hot oil till golden brown and serve
with tomato sauce or green chutney.

corn salad


fresh and tender corn seeds 2 cups
grated carrot 1/2 cup
finely cut capsicum 1/2 cup
finely cut cucumber 1/2 cup
finely cut green chillies 2
curry leaves 1 tsp
oil 1 tbsp
mustard seeds 1/4 tsp
salt as required
lemon juice 1 tsp


mix all the ingredients except oil, mustard seeds and curry leaves.

heat oil and add mustard seeds, when they splutter add curry leaves.

cool it and add to the salad and garnish with coriander leaves. this can

be eaten like that or with chapatis..

Monday, December 25, 2006

egg drop soup


mixed vegetables half a cup each

salt as required

pepper powder 1 tsp

soya sauce 1/2 tsp

corn flour 2 tbsp

eggs 3



boil all the vegetables till soft in 3 glasses of water, grind and

strain the liquid. Put it again on fire and boil adding salt ,

pepper and soya sauce. Mix the cornflour in half a cup of water

and add to the boiling soup stirring continuously. beat the

eggs in a bowl and add to the boiling soup lightly stirring and

remove the heat. make sure the egg resembles like threads.

corn soup


fresh corn 100 gm

salt as required

pepper 1 tsp

corn flour 1 tbsp

soya sauce 1 tsp



cook the corn till soft in 3 glasses of water till they become soft.

add salt and pepper and soya sauce. mix the corn flour in half a

cup of water and add to the boiling soup stirring continuosly to

avoid lumps. serve hot.

noodles soup


carrot 1/2 cup

beans 1/2 cup

spring onions 1/2 cup

mushrooms 1/4 cup

cabbage 1/2 cup

salt as required

noodles 50 gm

pepper powder 1 tsp

corn flour 2 tbsp

soya sauce 1/2 tsp




Boil all the vegetables till they are soft grind them with water
and strain. Put it again on heat and boil adding salt pepper and
soya sauce and noodles. when the noodles are cooked add the
cornflour mixed in half a cup of water. Boil it for two min and
serve hot..

carrot soup


carrots 250 gm

salt as required

pepper powder 1 tsp

corn flour 2 tbsp

coriander leaves 1 tsp



Cut the carrot into small peices and boil in 3 glasses of water.

grind them along with the water and strain. Put this again on

fireand boil. Mix the cornflour in 1/4 cup of water and add to

the boiling soup stirring continuously avoiding the formation

of lumps. Now add the salt and pepper and serve hot garnishing

with coriander leaves.....

mutton soup


mutton bones 250gm

onion 1 small

green chillies 2

coriander leaves 1 tsp

mint leaves 1 tsp

tuar dal 50 gm

salt as required

pepper powder 1 tsp



Mix all these ingredients and put in a cooker with 3 glasses of water

and cook for 15 min..and serve hot. Its very nourishing .....

tomato soup


tomatoes 250 gm

salt as required

cornflour 2 tbsp

pepper powder 1 tsp

bread cubes 6

coriander leaves 1 tsp



Blanch the tomatoes , grind them and strain the liquid. Put it

on the heat and boil. Mix the cornflour in 1/4 cup of water

and add to the soup along with salt and pepper powder

stirring continuously to avoid the formation of lumps. Remove

from fire and serve with coriander leaves and fried bread cubes.

Thursday, December 14, 2006

varieties with cooked rice

every body is bored to eat white rice and curries. we can make
varieties of dishes with cooked rice, but the rice should be
evenly cooked and separate .



1. lemon rice: Heat 2 tbsp of oil and add red chilllies , mustard and
cumin seeds and when they splutter add half a spoon of urad dal and
a spoon of chana dal , curry leaves and turmeric . when they r little
brown remove from fire and add juice of one lemon. now mix this with
2 cups of cooked rice and salt and mix well .. leave for five minutes
and serve.



2. u can make the lemon rice with redchillies and for a change use
only green chillies as required. u can also add a tbsp of grated carrot
or ginger juliens too for a different taste.



3. coconut rice: grate the fresh coconut. Heat oil in a flat pan. add
red chillies, mustard and cumin seeds and when they splutter add
curry leaves , tsp of urad dal and chana dal and fry a little . now add
the grated coconut and fry a little on low heat without making it
change the colour. it should be white. remove from the heat and
add cooked rice, salt and mix well and serve after five minutes.



4. chinese fried rice : cut an onion, carrot, beans and cabbage
into fine peices. Heat 2 tbsp oil in a flat pan add onions and fry till
they r translucent and then add the vegetables and fry a little more
. now add half a tsp of soya sauce, a pinch of ajinomoto, half a tsp of
sugar and fry again. now add cooked rice and mix well adding salt
and pepper as required. fry for two minutes and serve. u can also
add shredded and fried chicken peices or egg fried peices along
with the vegetable to make it more tasty ...and also fried paneer
too for a change.



5. puliyagora or tamarind rice: soak tamarind in little water
and take the pulp or u can use the tamarnd pulp available. Heat
4 tbsp oil and add red chillies , mustard and cumin seeds and when
they splutter add asafoetida, curry leaves , a tsp of urad dal and
1 tbsp of chana dal and if wanted 3 tbsp of groundnut. fry a little
and add the tamarind pulp, salt and turmeric. when the mixture
is well boiled and cooked and the oil floats on top . remove from
fire. now u can preserve this too when ever required take cooked
rice and add the required amount of this mixture and mix well
and eat after five minutes.




6. for a variety of tamarind rice u can also add this powder. take
5 red chillies, 3 tbsp of til, 1/4 tsp of methi seeds and 1 tsp of
cumin seeds. fry them a little and make into fine powder and add
to the boiling mixture. when using this powder dont use the red
chillies for tadka.



7. jeera rice: cut one onion , 3 green chillies and ginger into fine
peices. heat oil in a flat pan and add a tsp of cumin seeds, 4 cloves
, 3 elaichis, 1'' peice of cinnamon and 1 tsp of shahijeera and fry a
little and add onions, chillies and ginger juliens. fry a little and add
cooked rice with required salt and mix well into this and serve hot
with any khorma or curd raita.



8. curd rice : when u hv cooked rice into very soft u can make
this curd rice. or add water to the cooked rice and cook it again
till it becomes soft .. add the required salt and mash it with the
ladle. now heat ghee or refined oil . add red chillies, mustard and
cumin seeds and when they splutter add a tsp of urad dal and
chana dal and also ginger juliens.( if u like u can also add black
pepper seeds too) a pinch of asafoetida and curry leaves and fry
a little . remove from fire . add a cup of curd and a cup of milk to
the rice and mix well. add this tadka to the rice, mix well and
leave for ten min and serve with lemon pickle. this is best suited
to take for travel. we are adding half of milk because to enhance
its taste . if we add whole of curd it becomes hard and sour after
some time.

make curry with any vegetable

u can make curry with any vegetable available .


first cut an onion and the vegetable. heat oil in a pan . add little
mustard and cumin seeds and when they splutter add onions,
curry leaves and fry till they r translucent. now add turmeric,
red chillie powder and ginger garlic paste and fry . Add the
vegetable and the salt and mix well. cover with lid and cook
on low heat to make the curry more tastier. add water only if
required. this enhances the flavour and retains the proteins
and nutrients of that vegetable. when cooked add coriander
leaves and garam masala and serve ...



when u dont have any vegetables at home and u are lazy or tired
to go out and get some vegetables. u can make a curry ...



soak a cup of chana dal or moong dal in water for 15 min. cut one
onion .Heat oil , add mustard and cumin seeds and when they
splutter add onions, curry leaves, ginger garlic paste and when
they are little fried add the drained dal into it. Add turmeric, red
chillie powder and salt and mix well and cook on low heat. add
little water if required. when cooked add coriander leaves and
garam masala and serve.

variety dosa

when u r hungry and want something to eat. u can make this dosa s
very fast with the ingredients available at home.

sweet dosa

wheat flour 1 cup
sugar 4 tbsp
elaichi powder pinch
or vanilla essence 2 drops


mix all these ingredients with no lumps with water in a pouring

consistency and leave it for 10 min. Heat non stick pan and make

dosas using butter or ghee or like that only. Eat it when hot

and with jam.




Hot dosa

besan 1 cup
onion 1 small
curry leaves 1 tsp
coriander leaves 2 tsp'
red chillie powder 1 tsp
turmeric pinch
salt to taste
oil to fry


mix all the ingredients with water to a pouring consistency and leave

aside for 10 min. Heat a non stick pan and make dosas with the batter

and relish with any pickle.

Wednesday, December 13, 2006

cabbage curry



finely shredded cabbage 250 gm
red chillies 6
mustard seeds 1/4 tsp
cumin seeds 1/2 tsp
chana dal 3 tbsp
curry leaves 1 tsp
coriander leave 2 tbsp
turmeric 1/4 tsp
oil 3 tbsp
salt to taste



Finely shred the cabbage. Heat oil in a non stick pan or a flat pan.

Add mustard, cumin seeds and when they splutter add chana dal

turmeric and curry leaves and fry a little more. add cabbage and

salt, mix well . Cover with lid and cook on low heat. no need to add

water. This can be competed in ten min and ready to eat. Add

coriander leaves and garam masala and remove from fire. Its best

for chapatis and rice too.

carrot curry

grated carrot 1 cup
chana dal 3 tbsp
onion 1
green chillies 2
curry leaves 1 tsp
coriander leaves 2 tsp
red chillie powder 1 tsp
turmeric 1/4 tsp
salt to taste
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
oil 2 tbsp



soak the chana dal in a cup of water. Heat oil in a pan and add
mustard and cumin seeds,chana dal and green chillies. When they
splutter add finely cut onions and fry till they are translucent.
Now add turmeric, red chillie powder and fry a little and add
grated carrot, salt and mix weill and cover with lid. cook on low
heat mixing ocassionally. This goes well with chapati and rice ...

Saturday, December 9, 2006

cardamom





India is famous for spices. costliest of all spices is saffron. Next
place is occupied by cardamoms. Its birthplace is India only.
In India cardamom is regarded as queen of all masala condiments.
There are three types of cardamoms available in India. black, white
and green. Manypeople have the habit of chewing a cardamom. No
sweet is complete without using cardamom powder. We use it in tea
also.



cardamoms have special medicinal values. They are useful in
treating digestive system. The problems in liver, intestines and
stomach can be reduced by using cardamoms. They are also
preventive of dizziness.




They give relief in cough and and throat problems. cardamom along
'with ajwain is used for stomach aches in children. The flavour of
cardamoms make the food items tasty and digest them properly.
cardamoms also supply calcium to the body if taken regularly.



Eating cardamoms regularly can reduce the bad odour in mouth.
Chewing the fresh stems of the cardamom plant can stop the
bleeding in between the teeth and make them strong. The
decoction made with the stem along with black salt should be
gargles to reduce tonsilitis. There is no house which doesnt use
cardamom .

Friday, December 8, 2006

Hot Hot Mirchi


We indians cannot even think of any recipe preparation without

chillie let it be green or red. dal, rasam, curry, pickles and anything

we dont make it without using chilles. India is the largest producer

of chillies and also largest user too. The main ingredient for the

hotness of chillies is Capsinin in chillies. Casanthin in the chillies gives

it different colours. There are many varieties of chillies and also

colours. Some are used to taste in recipes and some are for decoration.

Some are very hot and some are not. We use green and red chillies in

our cooking.


There are some uses of chillies too. it has some medicinal values. The

anti -oxidants present in chillies give energy to our body. They help in

reducing cholestrol, diabetes, cataract and joint pains. It is also a pain

reliever too. It removes ulcers in stomach. chilies control the work of

kidneys. chillies have 7 times more of vitamin C than sweet lemon. This

works in treating indigestion, blood pressure, flu etc....

Tuesday, December 5, 2006

paratha


maida 100 gms

salt pinch

oil 100gm


mix sat and maida and knead into a soft dough using

water and a spoon of oil and keep aside for half an hr.

make lemon sized balls of dough .. press the ball into a

chapati , rub oil on it and sprinkle flour and roll it like

a pinwheel. press it again into a chapati and cook on a

hot tawa using a little more oil on both sides. this can be

served hot with khorma or any non veg dish.

masala puri


wheat flour 100 gm

besan 50 gm

red chillie powder 1 tsp

turmeric 1/4 tsp

salt to taste

garam masala powder 1/2 tsp

finely cutcurry leaves 2 tsp

finely cut coriander 2 tsp

oil to fry



Mix all the ingredients except oil . knead into a soft

dough adding water. keep aside for half an hr. make

a small lemon sized balls and press into puris and fry

in hot oil till golden brown.. this is mostly made on

festival days and for travel also.

phulkaa


















wheat flour 100 gm

salt pinch




add salt to flour and seive. make it into a soft dough

using water and keep aside for ten min. then knead it

again and make it into small lemon sized balls and press

into big and thin rotis using flour in between. heat the

tava. cook this phulka on both sides but not completely

cooked. then remove from pan and put that on gas fire

using tongs and cook on both sides ..like this it will puff

like puris. if u cook on tava it will become hard because

we are not using any oill. this is made mostly for those
who avoid oil ...

puri


wheat flour 100 gm

salt pinch

oil to fry



add salt to flour and seive. make it into a soft dough using


water and keep aside for ten min. make a small lemon sized


balls of dough and press into puris using oil. fry them in


hot oil ..this can be eaten with curry, dal , khorma or halwa.

chapati


wheat flour 100 gm

salt pinch

oil 50 gm



add salt to flour and seive. add little water and knead


into a soft dough. cover it and keep aside for ten min.


take a ball of big lemon size of dough and press into a


small puri size and rub oil and sprinkle little flour on it


and fold into half. now rub oil again and sprinkle flour


and fold into triangle press this into a big circle sprinkling


flour . heat tava and cook this chapati on both sides


using oil. store them in closed box or casserole or it will


become hard. this can be eaten with dal or curry.

Monday, December 4, 2006

jaangri














urad dal 250 gms
sugar 500 gms

rice 2 tbsp

food colour pinch

oil to fry



soak the urad dal in water for 4 hrs along with rice.


grind the dal into fine paste and keep aside. make


one string consistency syrup with sugar and a cup


of water and add food colour orange or yellow.


heat ghee or oil in a flat kadai . take a thick cloth with


hole or jilebi maker available in market. put some dough


into it and press into hot oil and making rounds like jilebi.


this takes a lot of practice for perfect rounds.. fry till


golden colour and put into syrup. make with all the dough.


let the jaangrii soak in syrup for an hr till they become

soft and juicy and remove into a plate and serve.