Monday, April 25, 2011

High Raw Salad

  • 1 cup Oranges
  • 1 cup Apples chopped
  • 1 cup Celery chopped
  • 1 cup Cucumber chopped
  • 1 cup Red cabbage chopped
  • 1 cup Carrot shredded
  • 1/4 cup Almonds
  • 1/4 cup Walnuts
  • 1/4 cup Raisins
  • 2 tbsp White vinegar / Lemon juice
  • 2 tbsp Coriander leaves finley chopped
  • Salt to taste
  • 1/4 tsp Freshly ground peppercorns

  1. Put all these ingredients in a large bowl and mix well.
  2. Transfer to a serving bowl and serve immediately.
  3. Vegetables can be added more of once choice.
  4. Enjoy this Highly raw crunchy, nutty, sweet, salty and spicy salad.

Friday, April 22, 2011

Aloo Methi Fry

  • 1 bunch Fresh fenugreek leaves / 1/2 cup Kasoori Methi
  • 2 Potatoes peeled and diced
  • 1/2 cup Onions finely chopped
  • 1/2 tsp Chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 2 tbsp Oil
  • Salt to taste

  1. In a microwave safe bowl add potatoes and 2 tbsp of water.
  2. Close the lid partially and microwave for 6-8 minutes. Remove and keep aside.
  3. Clean the fenugreek leaves, discard the stem from leaves. Wash them thoroughly and keep aside.
  4. If using kasoori methi, wash in water, squeeze the water and keep aside.
  5. Now heat a pan, add oil, add onions and fry until light brown.
  6. Add fenugreek leaves, reduce the flame to medium heat, close the lid and cook for 3 minutes.
  7. Now stir the leaves and fry until all water is evaporated.
  8. Add chili powder, coriander powder and mix well.
  9. Now add the cooked potatoes and toss them.
  10. Add salt and garam masala and fry for 2-3 minutes.
  11. Transfer to a serving bowl.
  12. Serve with rice, chapati, roti, etc..

Kadhai Paneer

  • 2 cups Paneer ( cut into long thin pieces)
  • 1 cup Capsicum cut into thin long strips
  • 5 Dry red chillies
  • 2 tsp Coriander seeds
  • 1/4 tsp Fenugreek seeds
  • 2 cloves Garlic crushed
  • 1 tsp Ginger grated
  • 3 Tomatoes finely chopped
  • Salt to taste
  • 4 tsp Oil

  1. Grind red chillies and coriander seeds to a fine powder and keep aside.
  2. Paneer can be added raw or fried. If you want to add fried paneer then fry paneer in oil until all sides are golden brown, remove and keep aside.
  3. Now heat oil in a kadhai or wok, add fenugreek seeds, fry until brown.
  4. Now add garlic and ginger, fry for few seconds. Add chili and coriander powder.
  5. Fry until raw smell is gone. Add tomatoes and fry until oil separates.
  6. Now add the sliced capsicum and salt.
  7. Close the lid and cook for 5-7 minutes. The gravy will become thick.
  8. Add fried paneer and mix gently. Fry for 2-3 minutes until the gravy is thick.
  9. Transfer to a serving bowl and serve hot with chapati, naan, roti, etc..

Wednesday, April 13, 2011

Mango Pie

  • 2 Ripe mangoes
  • 1 Graham cracker crust 10" size
  • 1 envelope Gelatin unflavored
  • 2 cups Water
  • 1 can Fat free sweetened condensed milk (14 oz)
  • 1 can Reddi wip 7 oz (whipped cream)

  1. Wash and peel the skin of the mangoes, separate the pulp from the seed.
  2. Puree the pulp in a blender and transfer to a large bowl and keep aside.
  3. Now heat a pan add water, when warm switch off the heat.
  4. Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
  5. Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
  6. Gently blend them all well.
  7. Immediately transfer this mixture to the graham cracker crust.
  8. Place in the refrigerator for 4 hours.
  9. Do not put in the freezer.
  10. Once completely chilled, the pie is ready to serve.
  11. Enjoy this delicious easily made Mango Pie.
  12. Our All time favorite !

  1. Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
  2. For more variation to the pie, give a touch of bright fruits.
  3. Check for sweetness, additional sugar can be added when blending.

Mango Ice-Cream Bar

  • 2 Ripe mangoes
  • 1 can Fat free sweetened condensed milk 14 oz
  • 1 can Reddi wip 7 oz (whipped cream)
  • Ice-cream moulds

  1. Wash and peel the skin of the mangoes, separate pulp from the seed and puree it.
  2. Transfer this puree in to a large bowl, add condensed milk and whipped cream.
  3. Gently mix well and transfer into the ice-cream mould.
  4. Tap the moulds, so the air escapes. Place the stick and freeze it for 4-5 hours.
  5. Pour remaining ice-cream mixture in an bowl and freeze it for 8 hours.
  6. When the ice-cream is freezed, place the mould in a bowl of warm water for 10 seconds.
  7. Now pull the stick and the ice-cream bar should come out easily.
  8. Great home made ice-cream.
  1. Add chopped fresh mangoes to the ice-cream in the bowl and mix gently and place in freezer.
  2. While enjoying this ice-cream, in between get a treat of fresh fruit too !

Tuesday, April 12, 2011

Red Cabbage Parantha

  • 2 cups Whole wheat flour
  • 2 tbsp Yogurt
  • 1 cup Red cabbage
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 3 tbsp Coriander leaves chopped
  • 2 tbsp Oil 
  • Salt to taste

  1. Put the cabbage in a food processor and chop to small pieces.
  2. Now in a bowl add wheat flour, cabbage, coriander leaves, turmeric powder, cumin seeds, oil, yogurt and salt.
  3. Mix well and make a firm soft dough. Add water if needed.
  4. Allow to rest for 10 mins.
  5. Now divide the dough into small equal balls.
  6. Dust a flat surface with dry flour and roll each ball into a flat thin disc.
  7. Heat tava and drizzle little oil.
  8. Now roast the paratha on both the sides.
  9. Repeat with all the other dough.
  10. Serve this hot paratha with any curry.

Cauliflower Fry

  • 1 Cauliflower
  • 1/4 cup Onion chopped
  • 1 clove Garlic crushed
  • 1 cup Tomato chopped
  • 1 tsp Chili powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 tbsp Oil
  • Salt to taste

  1. Remove the florets and wash them thoroughly.
  2. Put this florets in a microwave safe bowl, add 2 tbsp of water and close the lid partially and microwave for 6 minutes.
  3. Heat a kadai or wok, add oil, when hot add mustard seeds, when it splutters add urad dal.
  4. When the dal turns golden brown add onion and garlic. Fry until onions turn golden brown.
  5. Add tomato and fry until oil leaves the sides.
  6. Add chili powder, turmeric powder and salt.
  7. Mix them well and add the cooked florets and mix well.
  8. Now cover the lid and cook for few minutes.
  9. When all the water is evaporated, roast the florets well.
  10. Transfer to a serving bowl.
  11. Serve as a side dish with rice and roti.

Butter Chicken

  • 4 pieces  Tandoori Chicken
  • 2 large Tomatoes pureed
  • 2 tbsp Butter
  • 2 tbsp Ginger garlic paste
  • 1/4 cup Cashew nuts
  • 1/4 tsp Paprika powder
  • 1/2 tsp Red chili powder
  • 1 1/4 cup Milk
  • 1/2 cup Fresh cream
  • 1/2 tsp Garam masala
  • 1/4 tsp Sugar or Honey
  • 1 bay leaf
  • Salt to taste

  1. Soak cashew nuts in hot water for 15 minutes.
  2. Drain all the water and grind to a fine smooth paste adding very little water.
  3. Keep this aside.
  4. Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
  5. Fry well until the ginger garlic paste turns to light brown in color.
  6. Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.
  7. Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
  8. Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
  9. Now remove the kadai from heat and add milk and mix well so there are no lumps.
  10. Bring back to the heat and add 1 cup of water, add salt and mix well.
  11. Cover the lid and cook for 5-6 minutes.
  12. The oil should be visible on the surface.
  13. Now again remove from heat and add the remaining fresh cream.
  14. Add garam masala and sugar, mix well.
  15. Now bring back to the heat, add the tandoori chicken pieces and close the lid.
  16. Bring to boil and simmer for 2 minutes.
  17. The gravy thickens and you can see the silky smooth gravy.
  18. Transfer to a serving bowl, garnish with green chillies and fresh cream.
  19. Serve hot with chapati, roti, naan, etc..
  1. For more color add 2 drops of red food color. Follow these steps carefully for proper results.
  2. Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.

Monday, April 11, 2011

Tindoora / Dondakaya / kovakkai Fry

  • 1 lb Tindoora / Dondakaya
  • 1/2 cup Onions finely chopped
  • 1 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Oil
  • 1 tsp Urad dal
  • 1/2 tsp Mustard seeds
  • 1 tsp Chana dal
  • 4 Curry leaves
  • Salt to taste

  1. Wash the vegetables with plenty of water. Cut and discard the ends.
  2. Cut each tindoora vertically into 6-8 pieces.
  3. Repeat the same with all the tindooras and place in a microwave safe bowl.
  4. Add 1/4 cup of water and salt to it.
  5. Cover the lid partially and microwave for 10 minutes stirring once in between.
  6. Now heat a kadai or wok, add oil, when hot add mustard seeds,  when they splutter add urad dal and chana dal. Fry until golden brown.
  7. Add onions and curry leaves. Fry well until onions are light brown.
  8. Now add chili powder and turmeric powder, mix well.
  9. Add the cooked tindooras and adjust salt.
  10. Close the lid and cook for 3 minutes.
  11. Stir cook until all the water is evaporated.
  12. Transfer to a serving bowl and serve as a side dish.
  13. Great with rice and chapatis too!

Adai Dosa / Mixed Lentil Crepes

  • 1 cup Rice
  • 1/2 cup Poha / Beaten rice
  • 1/2 cup Toor dal
  • 1/2 cup Chana dal
  • 1/2 cup Urad dal
  • 1/2 cup Moong dal
  • 1/2 cup Soya beans (optional)
  • 1 tbsp Flax seeds (optional)
  • 10 Red chillies
  • 1/2" piece Ginger
  • 1 tsp Cumin seeds 
  • Salt to taste

  1. Wash and soak all the dals together in water for overnight or for 4 hours.
  2. If you add soya beans then soak for 8 hours.
  3. Grind all together to a fine smooth batter along with red chillies, cumin seeds and ginger.
  4. Transfer to a bowl, add salt and mix well.
  5. Now heat a pan, when hot add a ladle of batter and spread gently in circular motion.
  6. Drizzle some oil and fry on both the sides until nice red color is formed.
  7. Serve hot with coconut chutney or red chutney
  1. You can also add finely chopped onions, coriander leaves and curry leaves to the batter and make dosas.

Obbattu / Puran Poli / Holige

  • 2 cups Chana dal
  • 2 cups All purpose flour
  • 2 cups Jaggery powdered
  • 4 Cardamons whole
  • 1/4 tsp Turmeric powder
  • 1 pinch Salt
  • 1 cup Oil
  • 1 Ziplock bag
  • Ghee

  1. Add all purpose flour, turmeric power, salt and water in a bowl and make a soft sticky dough.
  2. Add 1/2 cup of oil to it and knead well. the dough will absorb all the oil.
  3. Close the lid and leave untouched for about 4-5 hours.
  4. The oil will start oozing out.
  5. Now wash the chana dal and cook with plenty of water on a stove top.
  6. Do not pressure cook.
  7. Cook until the dal is just cooked, when pressed with finger it should break, do not over cook.
  8. Strain all the water and make rasam with this water.
  9. Now allow the dal to cool down.
  10. In a mixie jar add the chana dal, cardamons and add jaggery little by little.
  11. Grind to a fine paste. Adjust the jaggery so that the dal does not become loose.
  12. Transfer to a bowl and divide into small equal balls. This is called Puran.
  13. Place a large ziplock on a clean flat surface.
  14. Spread oil on it.
  15. Now knead the dough well and take small portion of it.
  16. Flatten it on the ziplock sheet with fingers.
  17. Place puran in the center and stretch the dough to the center and cover the puran.
  18. Now add a tsp of oil on top of it and flatten with finger to form a thin dics shape.
  19. Heat the pan, gently place the flatten puran poli on the hot pan.
  20. Now fry them like chapatis. Do not flip often.
  21. Repeat with the other purans.
  22. Serve hot with ghee or cold with hot milk.
  23. Enjoy this delicious Obbattu.

Kala Jamun

  • 1 packet Any jamun mix
  • 1/2 tsp Cardamon powder
  • 2 cups Sugar
  • 1 1/2 cup Water
  • 1/4 cup Milk
  • 2 drops Green food color
  • 1 tsp Pistachio powder
  • 1/2 tsp Sugar
  • 1 cup Grated Coconut
  • Oil for deep frying

  1. In a sauce pan add sugar and water.
  2. Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
  3. Add 1/4 tsp of cardamon powder to it and close the lid.
  4. The sugar syrup is ready.
  5. Now seive the jamun mix in to a bowl.
  6. Add milk and make the mix to a soft dough.
  7. Close the lid and allow to rest for 10 minutes.
  8. Now divide the dough into two halves.
  9. To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.
  10. Knead the dough well, so the color is evenly mixed.
  11. Now divide this into equal small balls and keep aside.
  12. Now take the other part of the dough and divide into same number of the balls as the green balls.
  13. Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
  14. Make oval shapes, repeat the same with other balls.
  15. Now heat oil for frying, the heat should be low medium.
  16. Fry the oval balls in low heat until black (kala) in color stirring continuously.
  17. Remove the fried jamun and drop into the hot sugar syrup.
  18. Cover the lid and leave it untouched for 3 hours.
  19. When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
  20. Place on a serving plate and serve cold.
  1. The oil for frying should be in low heat. The jamuns must change its color very slowly.

Curd / Yogurt

  • 1 bowl Milk
  • 1 tsp Curd / yogurt

  1. Boil the milk and allow it to cool.
  2. The milk should be still warm, add the curd or yogurt to it and mix well.
  3. Now close the lid and leave it untouched for 2-3 hours.
  4. Now once the milk has become thick, keep refrigerated for 1 hour.
  5. Now you will have a thick curd.
  6. Enjoy.

  1. When making the curd the milk should be warm not hot or cold.

Wednesday, April 6, 2011

Tortilla Egg Rolls

  • 2 Tortilla
  • 2 Eggs
  • 1/2 cup Onion chopped
  • 1/4 cup Tomato chopped
  • 4 tbsp Coriander leaves
  • 1/2 tsp Chili powder
  • 2 tbsp Oil
  • Salt to taste

  1. Heat a pan, add oil, when hot break the eggs and add chili powder and salt.
  2. Mix well and roast to make scrambled eggs.
  3. Now heat an other pan, toast the tortillas.
  4. Take a tortilla, add scrambled eggs in the center, add onion, tomato and coriander leaves.
  5. Roll the tortillas and place in a griller.
  6. Grill it for a minute and serve hot.
  7. Enjoy this easy making egg tortillas.

Spicy Farfalle Pasta

  • 1 cup Farfalle pasta dried
  • 2 Tomato pureed
  • 1/2 cup Onion diced
  • 1/4 cup Carrot grated
  • 1 tbsp Garlic crushed
  • 1/4 cup Olive oil
  • 1 tbsp Butter
  • 1 tsp Oregano dried
  • 1 tsp Basil dried
  • 1 tsp Sugar
  • 1 tsp Paprika powder
  • 1 tbsp Celery chopped
  • 2 tbsp Shredded Cheese 
  • Salt and Pepper to taste

  1. Boil lots of water in a large vessel, add 1 tsp oil and pasta to it.
  2. Cook until the pastas are soft. Drain all the water and run cold water to the cooked pasta and keep aside.
  3. Now heat a kadai or wok, add olive oil and butter.
  4. Add onion and garlic, fry for 2 minutes.
  5. Add carrots and celery and fry well.
  6. Now add the tomato puree, paprika powder, basil, oregano and sugar. Fry until oil leaves the sides.
  7. Now add cooked pasta, salt and pepper powder.
  8. Mix well and close the lid and cook for 2 minutes.
  9. Transfer to a serving plate and top with shredded cheese.

Tuesday, April 5, 2011

Kabuli Channa Sundal

  • 2 cups Chick pea / Kabuli channa
  • 1/2 cup Onions chopped
  • 2 tbsp Coriander leaves
  • 3 Green chillies slit
  • 2 tbsp Lemon juice
  • 1 sprig Curry leaves
  • 1/4 tsp Turmeric powder
  • 1 tbsp Oil
  • 3 tbsp Shredded fresh coconut
  • 1/4 tsp Mustard seeds
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal
  • Salt to taste

  1. Wash and soak chickpeas in water overnight or for 8 hours.
  2. Pressure cook chickpeas with enough of water and add salt.
  3. Cook the chickpea until soft.
  4. Drain out any excess water and keep aside.
  5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter, add urad dal and chana dal. Fry them until light brown.
  6. Now add onions, curry leaves, turmeric powder and green chillies.
  7. Fry until onions are golden brown.
  8. Now add the cooked chickpeas and very little salt.
  9. Saute it, add coriander leaves and coconut and mix well.
  10. Now switch off the stove, add lemon juice and mix well.
  11. Transfer to a bowl and serve as a snack or sidedish.

Chettinadu Vada Curry

Ingredients for Vada:
  • 1 cup Chana dal
  • 1 cup Onion finely chopped
  • 2 tbsp Coriander leaves
  • 1 Green chili
  • Salt to taste
  • Oil for frying

  1. Wash and soak the dal in water for 2 hours.
  2. Grind to a coarse paste along with green chili.
  3. Transfer to a bowl, add onions, coriander leaves and salt. Mix them well.
  4. Heat a oil for deep frying.
  5. Now fry the mixed dals into small pakodas (vadas).
  6. When red in color remove and keep aside.

Ingredients for Curry:
  • 1/2 cup Onions chopped
  • 2 Tomatoes purred
  • 1/4 Turmeric powder
  • 1/4 tsp Mustard seeds
  • 3 tbsp Oil
  • 1 sprig Curry leaves
  • 2tbsp Coriander leaves
  • Salt to taste

Ingredients for Masala:
  • 1 Onion chopped
  • 1"piece Ginger
  • 4 cloves Garlic
  • 5 Red chillies
  • 5 Green chillies
  • 1/2 tsp Cumin seeds
  • 2 Cardamons
  • 1"piece Cinnamon
  • 2 Cloves
  • 1 tbsp Roasted fried gram

  1. Grind all the ingredients for masala to a fine paste and keep aside.
  2. Heat a pan, add oil, when hot add mustard seeds, add onions and curry leaves.
  3. Fry well until golden brown.
  4. Add the grounded paste and keep frying until oil is visible.
  5. Now add tomato puree and turmeric powder, fry until oil leaves the sides.
  6. Add 3 cups of water and salt.
  7. Allow to boil, add the prepared pakodas (vada).
  8. Simmer the heat to medium, cover the lid and cook for 5 minutes.
  9. Garnish with coriander leaves and serve with rice, dosa or idly.

  1. While cooking this curry pour plenty enough of water.
  2. The vadas/pakodas will absorb all the water and the gravy becomes thick.
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