tag:blogger.com,1999:blog-14708945736148642042024-03-06T08:42:27.024+05:30Vishaka's KitchenA place where you can look up the best & tastiest Food Receipes. You can even look up your favourite ingredients and the recipies to use them in over here. This site includes Veg & Non-Veg Receipes and even has a special Sindhi food SectionVishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-1470894573614864204.post-47027888439679223012011-01-31T14:59:00.000+05:302011-01-31T14:59:00.098+05:30Koki (Sindhi Paratha)<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcONYBDbOUr9qpVS9TGff2QHi3GP2SyJmUJXvVvFQFux3aOc13XLAJM2G8IWcH6ZlQ-tQkP2-pFh8TYRuoBpg6RqPMyhyphenhyphenw55SeiyoKXUF54kAwwxAWRmHoXpg3D1wf691xguPFqnBu_c/s1600-h/Sindhi-Food---Koki.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5311133950328151858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcONYBDbOUr9qpVS9TGff2QHi3GP2SyJmUJXvVvFQFux3aOc13XLAJM2G8IWcH6ZlQ-tQkP2-pFh8TYRuoBpg6RqPMyhyphenhyphenw55SeiyoKXUF54kAwwxAWRmHoXpg3D1wf691xguPFqnBu_c/s320/Sindhi-Food---Koki.JPG" style="display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
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<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; text-align: center;"><b><span style="font-family: '; font-size: 12;">Koki</span></b><span style="font-family: '; font-size: 12;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt;"><b><span style="font-family: '; font-size: 12;">Ingredients</span></b><span style="font-family: '; font-size: 12;"> </span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">4 cups wheat flour (makes 2 koki) </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">1 onion large finely chopped </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">3 green chillies finely chopped </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">1 tbsp. coriander leaves finely chopped </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">2 tbsp. ghee or oil </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">1/2 tsp. cumin seeds </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">1/2 tsp Annardana </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">salt to taste </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Oil for shallow frying </span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt;"><b><span style="font-family: '; font-size: 12;">Method:</span></b><span style="font-family: '; font-size: 12;"> </span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Chop onions very fine. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Sieve flour, add salt. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Add all ingredients to the flour except ghee for frying. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Mix well add very little water, knead into a stiff dough. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Take half portion, Roll into a thick small round </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Slightly roast it on both sides on hot tawa and then roll it again with rolling pin till it reaches thickness of paratha </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Place it on tawa again, cook on each side, adding little oil or ghee from the sides, on medium flame, till very small brown patches appears on surface</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Repeat for remaining dough. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">Serve hot with Curd or tea </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: '; font-size: 12;">It has a shelf life of about 24 hrs, so is ideal for picnics or while travelling long distances</span></li>
</ul><div class="MsoNormal"></div><br />
</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-73221742556550387222009-06-06T00:10:00.002+05:302009-06-06T00:26:02.870+05:30Tawa Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcZOquZfTGkWL_UpGtMGmKcYYxos5VBNq4McS12Ig0yVFFaGDMKJMAjT1CO6Dxq0d_ZpOofsz4wuQrGqHu_jcj-P_tW9k2B314ww5GkQWJsFNjIO_gXOqyPClUnvjJwBtA-tV4Qv-sfY/s1600-h/tawa+pulao.jpg"><img id="BLOGGER_PHOTO_ID_5343919163899830130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 274px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcZOquZfTGkWL_UpGtMGmKcYYxos5VBNq4McS12Ig0yVFFaGDMKJMAjT1CO6Dxq0d_ZpOofsz4wuQrGqHu_jcj-P_tW9k2B314ww5GkQWJsFNjIO_gXOqyPClUnvjJwBtA-tV4Qv-sfY/s320/tawa+pulao.jpg" border="0" /></a><br /><div><strong>INGREDINTS</strong></div><br /><div><br />Basmati rice(I used regular non basmati variety) 1 cup<br />Tomato 1<br />Green chillies 2-3<br />Onion 1<br />Chopped vegetables like a capsicum,a carrot, few beans,few florets of cauliflower,few shelled and boiled peas etc<br />Khada Garam masala like a Tejpatta, few whole black peppers, 1 Star aniseed, 2 Cloves etc<br />Ginger crushed<br />Salt as per taste<br />Turmeric powder 1/4 tspn<br />Oil 2 tspn (or less)<br /><strong>Method</strong>:<br />Pick and rinse rice for few times with water,till water runs clear<br />Soak the rice for 15 minutes if using basmati ,otherwise for half hour<br />Now boil the rice with water and salt and cook it until almost done.But beware not to overcook it<br />Let the rice cool off completely.You can spread the cooked rice in colander or big plate<br />Meanwhile in a pan or kadai(whichever bigger in size) take some oil, heat it, and add whole garam masala.<br />Keep stirring it for few seconds,then add chopped onion and crushed ginger<br />Saute till onion turns translucent<br />Add chopped vegetables EXCLUDING CAPSICUM (this is important , since we need capsicum to be crunchy as it gives altogether different flavour to final dish as compared to cooked capsicum)<br />Saute them, add some salt ( be cautious since there is already salt in rice) ,turmeric powder,chopped green chillies , tomato and let the vegetables cook a bit (do not over cook them)<br />If the whole mixture appears to be very dry , then sprinkle some water (a spoon or two) and mix Now add boiled (and cooled) rice and mix very gently so as not to break the grains.Now add chopped capsicum<br />Let it cook on DUM . Keep a griddle on flame and place the pan over it,put the flame on sim ,cover the pan with a plate and keep some heavy utensil above it<br />As the rice absorbs the flavors of vegetables and spices ,your Tawa pulao is getting ready to be dressed up with fresh coriander leaves , mint leaves ,few drops of lemon juice and to be served with crunchy papads/ curd / Raita or any vegetable Curry . </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-86055123968560004112009-05-31T17:04:00.005+05:302009-05-31T17:10:21.677+05:30Papaya Drink<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAZIEK6gKU75UcRf3pmWJH5RlZaGuoVo8pPG5QsrgFzkuqRW12DTgpVLjpCc_VklbxZE7ff-dzdZ7X273wq9cZBd6eDGumZKHjNkDuAzjCc74wijkmzxxsbWxppmzdHzLXvMb4O8JP7I/s1600-h/papaya+drink.jpg"><img id="BLOGGER_PHOTO_ID_5341951304005268018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAZIEK6gKU75UcRf3pmWJH5RlZaGuoVo8pPG5QsrgFzkuqRW12DTgpVLjpCc_VklbxZE7ff-dzdZ7X273wq9cZBd6eDGumZKHjNkDuAzjCc74wijkmzxxsbWxppmzdHzLXvMb4O8JP7I/s320/papaya+drink.jpg" border="0" /></a><br /><div><strong>INGREDIENS</strong></div><br /><div>1 ripe papaya, skin, seed, cut into chunks<br />2 tsp lime juice2 tbsp sugar<br />3 drops of coconut essence (or coconut rum)</div><br /><div>5-6 ice cubes</div><br /><div><strong>METHOD</strong></div><br /><div><br />Blend lime juice, papaya, coconut essence and sugar in a blender.<br />Add ice and continue to blend until smooth.<br />Serve garnished with orange peel, lemon ring. </div><br /><div></div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-53130298532289617722009-05-31T16:45:00.003+05:302009-05-31T16:57:43.783+05:30Rose and Watermlon Sharbat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQ_uWFRT6FPQbI4xsTyOahq_Y2YqEcBiMDryMU7PbD94Ee0uZSQQbabD6973XQktTji3CfUGtJ9GSkpxraL1ChBRi37wWGQF2jY30h0rOokFz_4gvA21savlpi1rPwpRm6i9Men-L-iE/s1600-h/watermelon.jpg"><img id="BLOGGER_PHOTO_ID_5341948020297070018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 100px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQ_uWFRT6FPQbI4xsTyOahq_Y2YqEcBiMDryMU7PbD94Ee0uZSQQbabD6973XQktTji3CfUGtJ9GSkpxraL1ChBRi37wWGQF2jY30h0rOokFz_4gvA21savlpi1rPwpRm6i9Men-L-iE/s320/watermelon.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><br /><div><br />Rose Syrup: 4 tbsps<br />Watermelon: 1 cup chopped and diced<br />Ice: crushed<br />Water: 1-1/2 cups<br />Rose Syrup: Store bought is ok.<br /><br />Sugar: 2 cups<br />Water: 1000 ml<br />Rose Essence: Few drops as required<br />Rose Water: 3 tbsp<br />Red or Pink Color<br />Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.<br /><br /><strong>Assembly</strong>:<br /><br />In a tall glass put rose syrup.<br />Next add crushed ice.<br />Add water and mix.<br />Top it with diced watermelon pieces.<br /></div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-61352374265535005292009-05-31T16:35:00.002+05:302009-05-31T16:42:43.522+05:30Royal Falooda<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt57858XXLEp0MJeCODSZaTVT5bvk-bgJAvb_tVHzxYtT4fhyphenhyphenI4PX46H0nE148LJPD0rpxgBCxEhPcFjpfhIAiuyH4CQDZWNM6RZRvpi58AgdCrERQduVE0npAtRLuOoOk9AaSyUwIVqM/s1600-h/falooda.jpg"><img id="BLOGGER_PHOTO_ID_5341944283942642834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 218px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt57858XXLEp0MJeCODSZaTVT5bvk-bgJAvb_tVHzxYtT4fhyphenhyphenI4PX46H0nE148LJPD0rpxgBCxEhPcFjpfhIAiuyH4CQDZWNM6RZRvpi58AgdCrERQduVE0npAtRLuOoOk9AaSyUwIVqM/s320/falooda.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><br /><div><br /><strong>Rose Syrup: </strong></div><br /><div>4-5 tbsp Sabje ke beej / Tukmaria: 4 tbsp<br />White Falooda: Heaped Handful<br />Milk : ¾ Glass<br />Vanilla Ice cream: 1Big Scoop<br />Crushed Ice: 2 Tbsp<br />Tall Glass<br />Long Handle Spoon<br /><br /><br /><strong>Sabje Ke Beej</strong>: These are black seeds available in any Indian grocery store.<br />Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.<br /><br /><strong>Rose</strong> <strong>Syrup</strong>: Store bought is ok.<br />Sugar: 2 cups<br />Water: 1000 ml<br />Rose Essence: As required<br />Rose Water: 3 tbsp<br />Red or Pink Color<br />Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.<br /><br /><strong>White Falooda:<br /></strong>Corn Starch/Corn Flour: 7.5 Tbsp<br />Water: 400ml<br />Sev presser<br />Ice cold water with ice cubes.<br />Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.<br /><br />Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.<br /><br /><strong>ASSEMBLY OF ROYAL FALOODA</strong>:<br />In a tall glass put the soaked subje ke beej.<br />Now add some crushed ice cubes over that.<br />Next add white falooda over that.<br />Add rose syrup after that.<br />Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.<br />Top it with a big scoop of Vanilla Ice cream.<br />Garnish if you like.<br />Mix & Enjoy this cold simply delicious Royal Falooda. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-14212058716022982502009-05-31T16:14:00.002+05:302009-05-31T16:30:24.952+05:30Fish with Fenugreek Leaves<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwTyAIPSPoQSRRUYkFTs9iBYBpRT7C_yKLGK122a5ba7Vheki7B7VqXunN9faWLX7YSHJaUGhLLTlnsdclBWhtMhZ5tJPqY0rYvqL3tmAwXacJuHkZvc0u5KpI97Yyv4t6jAFsXW_wtM/s1600-h/methi+fish.jpg"><img id="BLOGGER_PHOTO_ID_5341941147179078882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 198px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwTyAIPSPoQSRRUYkFTs9iBYBpRT7C_yKLGK122a5ba7Vheki7B7VqXunN9faWLX7YSHJaUGhLLTlnsdclBWhtMhZ5tJPqY0rYvqL3tmAwXacJuHkZvc0u5KpI97Yyv4t6jAFsXW_wtM/s320/methi+fish.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><br /><div><br />1 bunch chopped fresh methi leaves<br />½ bunch chopped Coriander leaves<br />2 medium onions chopped finely.<br />3 Catfish fillets/3 Medium Pomfrets sliced<br />1 tsp jeera<br />12 flakes of garlic (if very big flakes, please put less)<br />3 tomatoes (fresh, canned, or pureed)<br />1 tsp haldi powder+ 1 tsp for rubbing on fish<br />2 tsp coriander powder<br />1 tsp red chili powder<br />1 tsp Maida(all purpose Flour)<br />1 cup water<br />Oil for frying fish and for cooking methi<br />Salt to taste<br /><br /><strong>METHOD</strong></div><br /><div><strong></strong><br /><strong>For Fish Fry:</strong><br />Wash the fish add haldi, salt and keep aside for 10 mins.<br />Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.</div><br /><div><br /><strong>For Methi Gravy:</strong><br />Heat oil, add jeera, chopped onions and fry them till they begin to brown.<br />Add the washed and chopped methi leaves and cook till methi starts to brown.<br />Add coriander leaves, fry for few more mins.<br />Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.<br />Add water and cook for few more mins.<br />Note if you like it dry omit out the water. I like the gravy and therefore add water.<br />Now mix the fish and the cooked methi together.<br />Add some lime juice and serve hot with phulkas /parathas/ rotis. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-8805178522615695762009-05-31T15:56:00.003+05:302009-05-31T16:14:07.699+05:30Batata inTamarind Gravvy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURvm3utjP9GRndOgdYl0OA-IrZ__jhfjT4b6JgkIvWAV4gtlDH6y9-YOayW1-S69DAODwNzx9qMYEUtHLVTLWd0_xumcWmX-M-wsr0clC7s-sxLIwfa1d4FsXI8CBYI3v10j2E1zsZ2Q/s1600-h/batata+in+tamarind+gravvy.jpg"><img id="BLOGGER_PHOTO_ID_5341934193157229170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 260px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURvm3utjP9GRndOgdYl0OA-IrZ__jhfjT4b6JgkIvWAV4gtlDH6y9-YOayW1-S69DAODwNzx9qMYEUtHLVTLWd0_xumcWmX-M-wsr0clC7s-sxLIwfa1d4FsXI8CBYI3v10j2E1zsZ2Q/s320/batata+in+tamarind+gravvy.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><br /><div><strong></strong></div><br /><div><br />Potatoes, boiled 4 large<br />Coconut oil 3 tablespoons<br />Onions, chopped 2 large<br />Whole dry red chillies 8-10<br />Tamarind 1 lemon sized ball<br />Salt to taste<br /><br /><strong>METHOD</strong><br /><br />Peel the boiled potatoes and cut them into one inch sized cubes.Heat coconut oil in a kadai. Add onion in hot oil and sauté.Roast the whole red chillies and grind into a fine paste with tamarind.When the onions turn brown, add the ground paste and sauté. Add half a cup of water and mix.Add salt and potato cubes and mix. Once the water comes to a boil, reduce heat and simmer for four to five minutes or till you get a thick gravy.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-67139827490898475612009-05-31T14:26:00.002+05:302009-05-31T15:50:19.604+05:30Mexican Spicy Corn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY6Ea7FkPX0BwDOoSWnGAWPxvSH2jOgWiEjcMUKzfdRwUhIuzXCfIhyOzyHz3itGEOfjaCUq-FhOtR1Ty-jGq_hJqwd6M_p7AA5q6ThrELgTymJhZg9AbQd4y5gdglFEMehveUu-QivE/s1600-h/spicy+corn.jpg"><img id="BLOGGER_PHOTO_ID_5341930762129055490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 110px; CURSOR: hand; HEIGHT: 80px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY6Ea7FkPX0BwDOoSWnGAWPxvSH2jOgWiEjcMUKzfdRwUhIuzXCfIhyOzyHz3itGEOfjaCUq-FhOtR1Ty-jGq_hJqwd6M_p7AA5q6ThrELgTymJhZg9AbQd4y5gdglFEMehveUu-QivE/s320/spicy+corn.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong><br />½ cup Corn Kernels<br />½ cup Onions, chopped<br />¼ Cup Capsicum, chopped<br />2 Green chillies Chopped<br />½ tsp Chilli powder<br />1 tbsp Tomato Ketchup<br />¼ tsp dried Oregano<br />1 tbsp Butter<br />Salt to taste<br /><strong>Other Ingredients<br /></strong>12 Cream Cracker Biscuits or<br />24 Nacho Chips<br />For garnish<br />1 tbsp Chopped Coriander<br /><br /><strong>METHOD</strong><br /><br />Combine the Butter, Onions and Capsicum in a microwave sage bowl and microwave on HIGH for 2 minutes.<br />Add the Corn, Green chillies, Chilli powder, Ketchup and Salt and mix well.<br />Add the Oregano and mix well.<br />Spoon this mixture onto the Cream Crackers or Nacho chips.<br />Serve immediately, garnished with the Coriander leaves.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-45524284080920225062009-05-31T13:56:00.002+05:302009-05-31T14:26:11.900+05:30Cream Cheese Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38YfCRTozYiYgUGY1fF36aKT0rZIX5EEIkWNuzbRGJHzKzOUQsiqyETgz9Rh_APbihCM48Yd18TcNk5DneS4Egn9XAbZzG9Q6VTuG2CwqszSfwtg8rKfkoHR9dH3_D_-pof2995rkdoU/s1600-h/cream+cheese+dip.jpg"><img id="BLOGGER_PHOTO_ID_5341909179370524786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38YfCRTozYiYgUGY1fF36aKT0rZIX5EEIkWNuzbRGJHzKzOUQsiqyETgz9Rh_APbihCM48Yd18TcNk5DneS4Egn9XAbZzG9Q6VTuG2CwqszSfwtg8rKfkoHR9dH3_D_-pof2995rkdoU/s320/cream+cheese+dip.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong><br />½ Cup Milk<br />2 Cheese Slices<br />2 tbsps Capsicum, finely chopped<br />½ tsp Cornflour<br />¼ tsp prepared Mustered paste<br />Salt to taste<br /><br /><strong>METHOD</strong><br /><br />In a microwave safe bowl, add the Milk, Cheese Slices, Capsicum and Cornflour, mix well and microwave on High for 2 minutes, Stirring once after1 minute. Remove and allow it to cool.<br />Add the Mustard paste and Salt and mix well.<br />Serve with nachos or Vegetable crudites.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-60025874160132651122009-05-31T13:43:00.002+05:302009-05-31T13:55:50.215+05:30Bar-be-Que Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMbFvTUD4JgVnvhfAPOicYtcTW8yV9bK-f-Myl3CDLxALIuKnNACqGzEJcYD5pNPEzf4uU8nE6BD2jIR2rRGbpoAcJAYIFtRBAxzXXgB0glUXzxWmKBSTKB78VLwNdFpOCT3ITSOMkh4/s1600-h/BAR-BE-QUE+DIP.jpg"><img id="BLOGGER_PHOTO_ID_5341901246707890242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMbFvTUD4JgVnvhfAPOicYtcTW8yV9bK-f-Myl3CDLxALIuKnNACqGzEJcYD5pNPEzf4uU8nE6BD2jIR2rRGbpoAcJAYIFtRBAxzXXgB0glUXzxWmKBSTKB78VLwNdFpOCT3ITSOMkh4/s320/BAR-BE-QUE+DIP.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><br /><div>1tbsp Vinegar<br />1tbsp Lemon juice<br />½ cup Water<br />½ cup Onions, finely chopped<br />2 tbsps Sugar<br />¼ cup Butter<br />½ tsp Pepper<br />½ cup Ketchup<br />2 tbsps Worcestershire sauce<br />¼ tsp Salt<br />1 tsp Cornflour mixed with<br />1 tbsp Water<br /><br /><strong>METHOD</strong><br /><br />Combined all the ingredients except the Cornflour paste in a deep microwave sage bowl and mix well.<br />Microwave on HIGH for 4 minutes stirring once in between after 2 minutes.<br />Add the Cornflour paste, mix well and microwave on HIGH for 2 more minutes.<br />Bar-be-Que Dip recipy is ready to serve with Chips, Kababs, or Nachos.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-12511287973330763192009-05-14T23:55:00.002+05:302009-05-15T00:00:01.614+05:30Aloo ki tikki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPz6Ea1ot18KTa3ViuwPd4NvvJ6EZKYVbqbqepASfXfzJcUyxpkuQNI4NprhVZimOdGlAFW7BbYYvylo8_hTAf9dA-nhkpJ6TYcum82KvjeQ0NicThh5Gr1jK-WKIr_qggyJLRCIZuuA/s1600-h/aloo-ki-tikki.jpg"><img id="BLOGGER_PHOTO_ID_5335748491470111106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPz6Ea1ot18KTa3ViuwPd4NvvJ6EZKYVbqbqepASfXfzJcUyxpkuQNI4NprhVZimOdGlAFW7BbYYvylo8_hTAf9dA-nhkpJ6TYcum82KvjeQ0NicThh5Gr1jK-WKIr_qggyJLRCIZuuA/s320/aloo-ki-tikki.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>3-4 Potatoes (boiled) </div><div>3 Green Chilies (chopped) </div><div>1/2 tsp Red Chili Powder </div><div>5-6 twigs Coriander Leaves (chopped) </div><div>Salt to taste </div><div>A pinch of Asafoetida </div><div>Oil to fry</div><br /><div></div><div><strong>METHOD</strong></div><div>Peel the boiled potatoes and mash them while still warm.<br />Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.<br />Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.<br />Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.<br />Aloo ki Tikki is ready to serve. Serve with chutney.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-1750206170297940022009-05-14T23:48:00.002+05:302009-05-14T23:53:30.873+05:30Aloo Gobhi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwvWxIm1rpaWAA14l36zgrTFw5jVErNhh7EqeNA6X8V80gYzhB7N2WX55W16J8333pTmS8moZbZm7y0XdVyOWkkHW-kMTaGqgI3KORUCgYZzf1gvlKyl8wTKyVgTBCj5eXGgnTXVbr0g/s1600-h/aloo-gobhi.jpg"><img id="BLOGGER_PHOTO_ID_5335746845316024722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwvWxIm1rpaWAA14l36zgrTFw5jVErNhh7EqeNA6X8V80gYzhB7N2WX55W16J8333pTmS8moZbZm7y0XdVyOWkkHW-kMTaGqgI3KORUCgYZzf1gvlKyl8wTKyVgTBCj5eXGgnTXVbr0g/s320/aloo-gobhi.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>1 Cauliflower </div><div>4 Potatoes </div><div>1 Tomato </div><div>1 tsp Turmeric powder </div><div>½ tsp Red chilli </div><div>1 tsp Ground coriander </div><div>Salt to taste </div><div>2 tbsp Oil</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Wash cauliflower and potatoes and cut into pieces.<br />Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.<br />Add chopped tomato, turmeric powder, coriander, red chili and salt.<br />Cook it for 5 minutes.<br />Serve it with rotis. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-13257639428980350152009-05-14T23:38:00.002+05:302009-05-14T23:46:00.344+05:30Aloo Capsicum<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNHP_j2zO4Cefwswarp6RcY_1hwInN-KNZfRd1ro_cer03K6agysyNAj7chNCFTu4O9ZL5j4cLpljXFQQqb9vBWPDfr4E5sGVNsgSmYi2Dl6zQVWaS0LKoGPlk4hrJaUjBSLGMqGsWqo/s1600-h/aloo-capsicum.jpg"><img id="BLOGGER_PHOTO_ID_5335744668994138418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNHP_j2zO4Cefwswarp6RcY_1hwInN-KNZfRd1ro_cer03K6agysyNAj7chNCFTu4O9ZL5j4cLpljXFQQqb9vBWPDfr4E5sGVNsgSmYi2Dl6zQVWaS0LKoGPlk4hrJaUjBSLGMqGsWqo/s320/aloo-capsicum.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>4 Capsicums </div><div>2 Potatoes </div><div>1 Large chopped onion </div><div>1 Large chopped tomato </div><div>1/2 tsp Turmeric powder</div><div>1/2 tsp Red chilli powder </div><div>1 tsp Ground coriander </div><div>2 tbsp Oil </div><div>Salt to taste </div><div>Coriander leaves</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Wash capsicum and potatoes and cut into pieces. </div><div>Heat the oil and fry chopped onion till it turns brown. </div><div>Add capsicum and potato and fry it for few minutes. </div><div>Add chopped tomato, turmeric powder,red chili powder,ground coriander and salt. </div><div>Mix it well and cook it till it turns tender. </div><div>Garnish it with fresh coriander leaves. </div><div>Serve hot with rotis. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-21914421658400323122009-05-14T16:47:00.004+05:302009-05-14T17:02:19.629+05:30Achaari Murg<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG3xPVrzqmcZ33ymFIRcEReZrq-34N1WeLBUGingDHAaUiKWqpEo2mkiY7I80eAsKrN1RMdaJ8gH1kvjqXyxn8aL1pTuZwRs4n84Gwg5m5jEkbt21EmRuq_Jjn4hi7vSOcZtyC5ogDLk/s1600-h/ACHRI+MURGH2"><img id="BLOGGER_PHOTO_ID_5335640424611563618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG3xPVrzqmcZ33ymFIRcEReZrq-34N1WeLBUGingDHAaUiKWqpEo2mkiY7I80eAsKrN1RMdaJ8gH1kvjqXyxn8aL1pTuZwRs4n84Gwg5m5jEkbt21EmRuq_Jjn4hi7vSOcZtyC5ogDLk/s320/ACHRI+MURGH2" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>1 kg Chicken pieces </div><div>1 tsp Fenugreek seeds </div><div>1 tsp Mustard seeds </div><div>1 tsp Fennel seeds </div><div>1 tsp Cumin seeds </div><div>1 tsp Red chili powder </div><div>1 tsp Turmeric powder </div><div>1 tsp Onion seeds </div><div>2 Red dry chilies </div><div>2 Large onions sliced </div><div>2 tsp Garlic paste </div><div>1 tsp Ginger paste </div><div>1 Cup tomato puree </div><div>Juice of 1 lemon </div><div>1/2 Cup water </div><div>Salt to taste </div><div>3 tbsp Mustard oil</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds. </div><div>Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). </div><div>Transfer to a bowl, leaving the oil in the pan. </div><div>To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds. </div><div>Add the chicken pieces and fry on high level for about 2 minutes. </div><div>Add the water and bring to a boil. Cover and cook on low level for about 20 minutes. </div><div>Add the tomato puree and fry on high level for a few seconds. </div><div>Now add the fried onion mix and sprinkle salt to taste. Mix well. </div><div>Saute on a high level for about 2 minutes. </div><div>Stir in the lemon juice. </div><div>Achaari Murg is ready.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-46325142617614974242009-05-14T16:36:00.003+05:302009-05-14T16:44:57.969+05:30Kulcha Chana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMteuxNkwMjn-MCQRW1xwD4F9u7iLyrmHC-E-ii9Ly3eqdxUHx7eZIUlxwzwo2Nib3fAgsAcn99GWshvJbylbNBudC5gTff5l_lISXvGLgaBzlcDlpl74kNmoFILRO1HnyYKnFGuGoBo/s1600-h/kulcha-chana.jpg"><img id="BLOGGER_PHOTO_ID_5335636209638976050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMteuxNkwMjn-MCQRW1xwD4F9u7iLyrmHC-E-ii9Ly3eqdxUHx7eZIUlxwzwo2Nib3fAgsAcn99GWshvJbylbNBudC5gTff5l_lISXvGLgaBzlcDlpl74kNmoFILRO1HnyYKnFGuGoBo/s320/kulcha-chana.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>200 gms Chana </div><div>40 gms Tomatoes </div><div>100 gms Onions </div><div>2 tsp Cumin seeds </div><div>1 tsp Red chili powder </div><div>2 tsp Pepper </div><div>5 Garlic flakes </div><div>2 Cinnamons </div><br /><div></div><div><strong>INGREDIENTS FOR KULCHA</strong></div><div>300 gms White flour </div><div>200 ml Curd </div><div>1/4 tsp Cooking soda </div><div>1 Cup Oil</div><div>Half cup of Water</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><br /><div><br />Chop the onions and tomatoes.<br />Make a paste of garlic,cumin seeds,cinnamons,red chili powder.<br />Mix chopped onions and tomatoes to the paste<br />Heat the oil.<br />Fry the paste well<br />Now add chana.<br />Pressure cook it for 15 minutes.<br />Chana is ready.<br />Mix white flour, curd and cooking soda<br />Add water to this mixture and make dough out of it.<br />Make chapattis out of it and stuff onions in it.<br />Now make thin chapattis and cook it on tawa.<br />Serve it with hot chana.</div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-5811490139683740992009-05-14T16:29:00.003+05:302009-05-14T16:34:55.804+05:30Hariyali Panner Tikka<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZPG8XZ1LlWfH8H0iUX4pZVd1zYg9p-4V1I7OYTjWoU5JeBC8yj2crpb3eOvTGtt96398Lh8CqF0IxiEgWgkx3bpSoddVcuiLRxJgcbhheHcti3AGDmpCVPcovI70oWUsOoaqHQ985CI/s1600-h/hariyali-paneer-tikka.jpg"><img id="BLOGGER_PHOTO_ID_5335633699052416626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZPG8XZ1LlWfH8H0iUX4pZVd1zYg9p-4V1I7OYTjWoU5JeBC8yj2crpb3eOvTGtt96398Lh8CqF0IxiEgWgkx3bpSoddVcuiLRxJgcbhheHcti3AGDmpCVPcovI70oWUsOoaqHQ985CI/s320/hariyali-paneer-tikka.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>400 gm Paneer </div><div>1 Cup Curd </div><div>2 Bunch corianders </div><div>1 Bunch Mint </div><div>4 to 6 Green chilies </div><div>30 gm Garlic </div><div>1tsp Ginger paste </div><div>1tsp Garam masala powder </div><div>1 tsp Chat masala </div><div>Salt to taste </div><div>2 tbsp Oil </div><div>Juice of two lemons</div><br /><div></div><div><strong>METHOD</strong></div><div>Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste. </div><div>Cut Paneer in big slices. </div><div>To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour. </div><div>You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes. </div><div>Garnish with onion rings & serve hot. </div><br /><div> </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-41072465735274783532009-05-14T15:38:00.002+05:302009-05-14T15:50:21.004+05:30Chesse Toast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCW8hInsUL7v0v-tAROunpQbWETZxrsKcitPlnAI3eghmJkJXuql7deAFTnM_p8LPrCSu-FgxX7kiOJZKYqVDmCtcsV-aQ0A63V36m7Fa0iDn1jHPmlrWmfJ0jQxRsthOfhO-UUszPnc/s1600-h/cheese-toast.jpg"><img id="BLOGGER_PHOTO_ID_5335622010763633986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCW8hInsUL7v0v-tAROunpQbWETZxrsKcitPlnAI3eghmJkJXuql7deAFTnM_p8LPrCSu-FgxX7kiOJZKYqVDmCtcsV-aQ0A63V36m7Fa0iDn1jHPmlrWmfJ0jQxRsthOfhO-UUszPnc/s320/cheese-toast.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>2 Thick Bread Slices </div><div>100gm Cheese </div><div>1 Medium Sized Tomato (thinly sliced) </div><div>Salt as per taste</div><br /><div><strong>METHOD</strong></div><div>Preheat the grill to its highest setting. </div><div>Meanwhile slice the cheese into thin slices. </div><div>Place the bread slices in a baking tray and put it in the grill. </div><div>After 4-5 min, remove the bread slices from the tray. </div><div>Now place the cheese slices on the bread slices. </div><div>Add tomato slices over the cheese slices, sprinkle salt over it, and cover with the other bread slice. </div><div>Put the above again in the heated grill until it turns golden brown. </div><div>Take it out and serve with tomato sauce. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-56846896282437919412009-05-14T15:29:00.004+05:302009-05-14T15:35:14.272+05:30French Toast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_FBo7BAqHCSbk0ROgO0owWOYcyrOjQkpO9g5G6MDaPYiemJhDly4ikW-GKD1EClFAEEHsJS9co6hu0vpAC7KOIBSbeF62fQF3D0UedYbKTy6wvBFxiVVKthfz1TrVitDq_DRjF30a6e0/s1600-h/french-toast.jpg"><img id="BLOGGER_PHOTO_ID_5335618078326531090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_FBo7BAqHCSbk0ROgO0owWOYcyrOjQkpO9g5G6MDaPYiemJhDly4ikW-GKD1EClFAEEHsJS9co6hu0vpAC7KOIBSbeF62fQF3D0UedYbKTy6wvBFxiVVKthfz1TrVitDq_DRjF30a6e0/s320/french-toast.jpg" border="0" /></a><br /><div><strong>INGTREDIENTS</strong></div><div>• 12 Slices French bread </div><div>• 1/2 Cup milk </div><div>• 4 Eggs </div><div>• Butter</div><div>• Salt as per taste </div><br /><div></div><br /><div><strong>METHOD</strong></div><br /><div><strong></strong></div><br /><div><br />•Mix all the ingredients except bread in a shallow bowl.<br />•Dip bread in this mixture such that the mixture covers it on both sides.<br />•Melt some butter in a large skillet placed on high flame.<br />•Cook the bread in butter until both sides become golden brown.<br />•French Toast is ready.<br />•Serve it immediately . </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-2560294189825607312009-05-14T15:19:00.003+05:302009-05-14T15:29:16.265+05:30Carrot Pickle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ7psUhlsieHzN29PNaZSdwslaaHdS3WTgtRBInrn2GcBSjwnhlRsLLDw-vcttWx6c5MDfSdFfFVpeb6E_ilxtyMd3MLS2VwWiiBS9s754_bP0w77tznDruoJo62p56HrFApv9E8_acc/s1600-h/carrot_pickle1.jpg"><img id="BLOGGER_PHOTO_ID_5335616707602465250" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ7psUhlsieHzN29PNaZSdwslaaHdS3WTgtRBInrn2GcBSjwnhlRsLLDw-vcttWx6c5MDfSdFfFVpeb6E_ilxtyMd3MLS2VwWiiBS9s754_bP0w77tznDruoJo62p56HrFApv9E8_acc/s320/carrot_pickle1.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd33GzHNdXsStZaTdoPjFNpAHxUi_Vz2yTuD_Zsv2exki_hO6QxNs0LoIG0JQvHdV9NJNmiDE_5AGV94Vh9BD37sriSURj40t6vp1bshdA3RkQH304qj8f29bTRyPJ0S0KWKf-rrrXt1U/s1600-h/CARROT+PICKLE.jpg"></a><br /><br /><div><strong>INGREDIENTS</strong></div><div>3 cups water</div><div>230gms carrots (scraped and cut into 2"long sticks)</div><div>11/2 tbsp mustard seeds</div><div>1/2 tsp chili powder</div><div>1/8 th tsp each ground mace, cloves and cardamom</div><div>2tsp salt</div><div>1/4 th cup shredded jaggery (gur)</div><div>1/3rd cup mustard oil</div><br /><br /><div></div><div><strong>METHOD</strong></div><br /><div>Boil the water in 2-litre saucepan. Add carrots and blanch for a minute. </div><div>Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour). </div><div>In a bowl mix the mace, cloves, cardamom, salt and jaggery. </div><div>Add the carrots and toss to mix. Transfer to a sterilized glass jar. </div><div>Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth. </div><div>Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily. </div></div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-89459329613200812272009-05-14T14:53:00.003+05:302009-05-14T15:19:25.703+05:30Arbi Pickle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUlHEVTH80Cr1hTXJQajQe-Hn6kcsj9VZ_Bi3-8K8H4tv1-RAQR8g-c2w3jTK-cTbIG5wS7YlSZ1neaaNmE-1HgjldO-JtKhC12lukh4VrFm6JkGaCY_xbTJArDc1k3tmFwl_GfWx6Cg/s1600-h/arbi+pickle.jpg"><img id="BLOGGER_PHOTO_ID_5335613427804251938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 85px; CURSOR: hand; HEIGHT: 63px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUlHEVTH80Cr1hTXJQajQe-Hn6kcsj9VZ_Bi3-8K8H4tv1-RAQR8g-c2w3jTK-cTbIG5wS7YlSZ1neaaNmE-1HgjldO-JtKhC12lukh4VrFm6JkGaCY_xbTJArDc1k3tmFwl_GfWx6Cg/s320/arbi+pickle.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>1/2 kg arbi </div><div>2 teaspoons ground methi seeds </div><div>4 1/2 teaspoons ground spices </div><div>4 teaspoons ground aniseed </div><div>3 teaspoons Red chili pepper (Lal Mirchi) </div><div>4 teaspoons Salt (Namak) </div><div>1 1/2 cups Vinegar (Sirka)</div><div>2 juice of Lemons (Nimbu) </div><div>1 1/2 cups Mustard Oil (Sarson Ka Tel) </div><div>1/4 teaspoon nutmeg </div><div>1 small piece mace </div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Boil the arbi in salted water until nearly tender.<br />Drain and cool.<br />Peel and press a little.<br />Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.<br />Grated nutmeg, mace and cook till it leaves its oil.<br />Cool and put in an airtight jar. Serve after two days.<br />This pickle can be kept for 15 days in summer and two months in winter. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-4988131226075439472009-05-14T00:17:00.002+05:302009-05-14T00:22:44.965+05:30amla (goosberry) achar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtUMmzzfF6S3Zc9tYayd5j8EfnIKfbyXA4bw4331oRmQjpLXEabqUV3Q53c-7nbkFqronBsni-yzejnDcwo3r5XXywIPIr5GVwUCvTzfYkGywRbOgZwMgdaZK57C0ppXXNHS-LZ2o8ho/s1600-h/amla_pickle.jpg"><img id="BLOGGER_PHOTO_ID_5335383020726244850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtUMmzzfF6S3Zc9tYayd5j8EfnIKfbyXA4bw4331oRmQjpLXEabqUV3Q53c-7nbkFqronBsni-yzejnDcwo3r5XXywIPIr5GVwUCvTzfYkGywRbOgZwMgdaZK57C0ppXXNHS-LZ2o8ho/s320/amla_pickle.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>1/2 kg Amla </div><div>125 gms Green Chillies (slit )</div><div>125 gms Oil</div><div>50 gms Salt</div><div>1/2 tsp Jeera</div><div>1/2 tsp Mustard seeds</div><div>2 tblsp roasted & powdered Sesame seeds </div><div>1 small Lemon </div><br /><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Wash and dry amla and keep aside. </div><div>Heat oil in a pan and fry green chillies for 2 minutes. </div><div>Remove the chillies from the pan Add jeera and mustard seeds. </div><div>Then add Aamla and fry for few minutes. </div><div>Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes. </div><div>Turn the flame to medium and stir regularly. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-38885667994962201662009-05-13T23:21:00.002+05:302009-05-13T23:34:15.547+05:30aam ka mitha achar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2WxVgeLHEB4k4jZP4PfmFJBd2QbkOcZ9AbFeK0gbT0ios5mUzVO4GuEaaDM4SkCn8tbqboQmwYKiQG2QT7BEBYipr4Q0HkcrnrJ0dbExQ6J7zrTjye6R2uqjZ1egu5xHphMfA_aUxp8/s1600-h/AAM+KA+ACHAR.jpg"><img id="BLOGGER_PHOTO_ID_5335370760874515426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 91px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2WxVgeLHEB4k4jZP4PfmFJBd2QbkOcZ9AbFeK0gbT0ios5mUzVO4GuEaaDM4SkCn8tbqboQmwYKiQG2QT7BEBYipr4Q0HkcrnrJ0dbExQ6J7zrTjye6R2uqjZ1egu5xHphMfA_aUxp8/s320/AAM+KA+ACHAR.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>675gms / 11/2 lb. Green Aam (Mangoes)</div><div>575gms/11/4lb Sugar</div><div>2tsp salt</div><div>1tbsp white cumin seeds</div><div>2tsp brown cardamom seeds</div><div>1tbsp poppy seeds</div><div>1tsp red chili powder</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.<br />Add sugar and salt and mix well in a large bowl.<br />Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.<br />Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.<br />Shake the jar at least once a day. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-16571452326553788492009-05-06T23:52:00.002+05:302009-05-07T00:02:15.080+05:30COCONUT RICE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyBDkITAXUe_7fFU4xuJyod4KszKqhjCze_-fIplXVlxenQyRkP9jkNtir6hj8LmLvyXj3PU-sp054X4MxR_AWcPUb7MIg87DnxE3U7VrC1-4jKxGyul5El14DGORjJXXRxR4ySnkVPw/s1600-h/coconutrice.jpg"><img id="BLOGGER_PHOTO_ID_5332780339595014722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyBDkITAXUe_7fFU4xuJyod4KszKqhjCze_-fIplXVlxenQyRkP9jkNtir6hj8LmLvyXj3PU-sp054X4MxR_AWcPUb7MIg87DnxE3U7VrC1-4jKxGyul5El14DGORjJXXRxR4ySnkVPw/s320/coconutrice.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>400 gms biryani rice</div><div>120 gms coconut</div><div>40 ml ghee</div><div>25 gms black gram dhal</div><div>25 gms broken pieces of nuts</div><div>6 gms dry chillies</div><div>2 gms curry leaves</div><div>2.5 gms asafoetida powder</div><div>20 gms (minced) coriander leaves</div><div>Salt to taste</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Boil rice and keep aside.<br />Fry coconut evenly to a golden colour on a slow fire.<br />Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.<br />Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.<br />Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.<br />Serve hot garnished with coriander leaves. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-65559344023074874572009-05-06T23:39:00.003+05:302009-05-06T23:50:49.850+05:30carrot rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ1JES3SHFcevz7IUN4wQn4tyB5XVBntbJ633GPHqJTw5qlMV_UqfuyppRVlG-BcgGBG7BH9CUbXIacJoHUqv8x286Z99SUwaek5piPsFjI2lChWQwd6wInZwVUZoznQQm4WyAaNjJqg/s1600-h/CARROT+RICE.bmp"><img id="BLOGGER_PHOTO_ID_5332777318351768674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ1JES3SHFcevz7IUN4wQn4tyB5XVBntbJ633GPHqJTw5qlMV_UqfuyppRVlG-BcgGBG7BH9CUbXIacJoHUqv8x286Z99SUwaek5piPsFjI2lChWQwd6wInZwVUZoznQQm4WyAaNjJqg/s320/CARROT+RICE.bmp" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><br /><div><strong></strong></div><div>2 cup rice</div><div>2 onion</div><div>5 carrot</div><div>2 tsp fried groundnuts</div><div>2 tsp oil</div><div>a small piece of cinnamon</div><div>1 tsp broken block gram</div><div>2 nos cloves</div><div>1 tsp mustard</div><div>1 tsp bengal grama </div><div>few sprigs curry leaves</div><div>Salt as per tast</div><div><strong>For Masala:</strong></div><div> </div><div>1 1/2 tsp coriander seeds</div><div>3/4 tsp cumin seeds</div><div>2 tsp grated coconut</div><div>4 nos red chillies</div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.<br />Add grated coconuts and remove from the heat. Grind it after it cools down.<br />Grind seperately, the fried groundnuts coarsely.<br />Cook the rice and let it cool.<br />Put the carrots in warm water. Grate it without peeling the skin.<br />Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.<br />Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.<br />Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.<br />Finally add groundnut powder and remove from the flame. Serve hot. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0tag:blogger.com,1999:blog-1470894573614864204.post-8127729947710618102009-05-06T23:24:00.003+05:302009-05-06T23:39:01.158+05:30vegetable briyani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTdgoqaSra9lOuY6D9H9mn2MMGzXHs_A9SYP075bonag3Ubq4yFxecVGhpGCf0vAaCmB98m-aOeA9Q-Utn6uZxuXvO0sJjQMnI4rDe3KvrBhjrIXhcsDCACjpPTf0xBn9xt9_g8uAuRY/s1600-h/VEGETABLE+BRIYANI1.jpg"><img id="BLOGGER_PHOTO_ID_5332773245634923762" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 291px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTdgoqaSra9lOuY6D9H9mn2MMGzXHs_A9SYP075bonag3Ubq4yFxecVGhpGCf0vAaCmB98m-aOeA9Q-Utn6uZxuXvO0sJjQMnI4rDe3KvrBhjrIXhcsDCACjpPTf0xBn9xt9_g8uAuRY/s320/VEGETABLE+BRIYANI1.jpg" border="0" /></a><br /><div><strong>INGREDIENTS</strong></div><div>2 cups Basmati Rice </div><div>1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)</div><div>150 gms Green Peas</div><div>3 Finely Sliced Onion </div><div>2 Finely Sliced Green Chillies </div><div>Salt to taste </div><div>1 tsp Red Chilli Powder</div><div>2 tsp Cinnamon(dalchini), </div><div>Caraway Seeds(zeera)</div><div>4 Cloves (laung) </div><div>1/2 tsp Black Pepper Powder</div><div>4 Tomato </div><div>1/2 cup Yogurt (curd)</div><div>4 tbsp Vegetable Oil</div><div>1/2 tsp Mustard Seeds </div><div>3 tbsp Dry Fruits (cashew nuts, raisin) </div><br /><div></div><div><strong>METHOD</strong></div><br /><div><strong></strong></div><div>Wash the Basmati Rice well before cooking.Then take Rice with 3-3/4 cup Water and a little Salt added to it and 2 tbsp of Dry Fruits.Cook it in pressure cooker or in a pan or microwave.<br />Cut all the Vegetables into small thin pieces and fry each one of it separately in oil. Fry the Green Peas also.<br />Take 1 tblsp Oil in a pan and add Mustard Seeds, Green Chilli, Cinnamon and Caraway Seeds powder, cloves, black pepper powder and stir for about half minute. Then add Onions and saute them for a minute ot till they get pink in color.<br />Add Salt and Red Chilli powder and stir.<br />Add fine chopped Tomatoes and fry till they are properly cooked.<br />Take the Yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine Yogurt and stir well.Heat it for about 10 seconds.<br />Add all the Fried Vegetables.<br />Add the cooked Rice and mix well with very light hands so that the Rice grain doesn't break. Cook for about 3 minutes.<br />Take this vegetable biryani out in a rice serving dish.<br />Garnish with dry fruits and green coriander leaves.<br />Serve the vegetable (veg ) biryani hot with raita and pickle. </div>Vishakahttp://www.blogger.com/profile/15353729815475813214noreply@blogger.com0