Ingredients:
1 kg potatoes
1/2 kg arrow root powder
Ingredients for the stuffing:
1 grated coconut
200 gms roasted peanuts
2-3 green chillies (finely chopped)
1 small bunch of coriander leaves
2 tbsp sugar
salt to taste
oil for deep frying
Method:
Pressure cook the potatoes till 5-6 whistles. After peeling mix well with arrowroot powder to
make dough.
Dry Grind the coconut, peanuts, sugar very coarsely.
Add finely chopped coriander, green chillies and salt to taste to this mixture.
Roll out small puris and put 1 tbsp of this mixture and make balls.
Deep fry in oil to light brown colour.
Tuesday, March 27, 2007
Monday, March 26, 2007
Recipr: Pineapple Gojju
Ingredients:
pineapple - 1 (cut into small pieces)
urad dal - 4 tb spoons
methi - 2 teaspoons
coriander seeds - 2 teaspoons
tilseeds - 2 teaspoons
red chillies - 10
tamarind - lemon sized (soaked for 30 mins)
jaggary - 3/4 cup
dry coconut - 1/2 cup
seasoning - mustard seeds, haldi, curry leaves.
Method:
Heat oil, put mustard seeds. After it stops sputtering, add haldi, curry leaves.
After a minute, add pineapple, stir well, cover and leave on low fire for 10 minures.
Meanwhile, roast all other ingds. except jaggery and tamarind. Make powder.
Add tamarind, jaggery, salt, powder to pineapple.
pineapple - 1 (cut into small pieces)
urad dal - 4 tb spoons
methi - 2 teaspoons
coriander seeds - 2 teaspoons
tilseeds - 2 teaspoons
red chillies - 10
tamarind - lemon sized (soaked for 30 mins)
jaggary - 3/4 cup
dry coconut - 1/2 cup
seasoning - mustard seeds, haldi, curry leaves.
Method:
Heat oil, put mustard seeds. After it stops sputtering, add haldi, curry leaves.
After a minute, add pineapple, stir well, cover and leave on low fire for 10 minures.
Meanwhile, roast all other ingds. except jaggery and tamarind. Make powder.
Add tamarind, jaggery, salt, powder to pineapple.
Recipe: FishRolls
Ingredients:
1/2 kg any fleshy fish (shark will be quite good)
3 potatoes, boiled and mashed
1 tsp turmeric
1 tsp red chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Method:
1.Clean and boil the fish in lightly salted water.
2.Remove bones (if any) and mash together with the potatoes, chilli powder, turmeric and
pepper.
3.Add enough lime juice and stock to moisten. Add salt if required.
4.Form into oval rolls, dip in the egg then coat with breadcrumbs.
5.Deep fry until golden.
1/2 kg any fleshy fish (shark will be quite good)
3 potatoes, boiled and mashed
1 tsp turmeric
1 tsp red chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Method:
1.Clean and boil the fish in lightly salted water.
2.Remove bones (if any) and mash together with the potatoes, chilli powder, turmeric and
pepper.
3.Add enough lime juice and stock to moisten. Add salt if required.
4.Form into oval rolls, dip in the egg then coat with breadcrumbs.
5.Deep fry until golden.
Thursday, March 22, 2007
Recipe: Banana Nut Bread
Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed banana - about 3 pieces
1/3 cup milk or buttermilk
1 cup nuts chopped (optional)
Method:
1.Cream together butter and sugar.
2.Add banana, eggs, and vanilla.
3. Sift together dry ingredients.
4. Add alternately with milk.
5. Blend well.
6. Stir in nuts, and pour into a greased and floured loaf pan.
7.Bake at 325 degrees for 1-1/4 hours.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed banana - about 3 pieces
1/3 cup milk or buttermilk
1 cup nuts chopped (optional)
Method:
1.Cream together butter and sugar.
2.Add banana, eggs, and vanilla.
3. Sift together dry ingredients.
4. Add alternately with milk.
5. Blend well.
6. Stir in nuts, and pour into a greased and floured loaf pan.
7.Bake at 325 degrees for 1-1/4 hours.
RECIPE: ALMOND KHEER
Ingredients:
200 g almonds soaked overnight
½ litre Amul Fresh Cream
2 cup sugar
½ tsp cardamom powdered
Kesar (Saffron) for flavouring
Method:
1. Grind the soaked almonds to get a smooth paste
2. Meanwhile boil Amul Fresh Cream in a big thick bottomed vessel. Boil the milk and kept it
aside.
3. Cook almond paste with boiling Amul Fresh Cream and milk mixture.
Stir constantly.
4. Add the cup of sugar
5. Add cardamom and leave until the mixture comes to a boiling state or until the raw smell of
Almond leaves.
6. Then sprinkle Kesar over the boiled mixture.
7. Let it cool for sometime.
8. Serve either hot or after refrigerating
200 g almonds soaked overnight
½ litre Amul Fresh Cream
2 cup sugar
½ tsp cardamom powdered
Kesar (Saffron) for flavouring
Method:
1. Grind the soaked almonds to get a smooth paste
2. Meanwhile boil Amul Fresh Cream in a big thick bottomed vessel. Boil the milk and kept it
aside.
3. Cook almond paste with boiling Amul Fresh Cream and milk mixture.
Stir constantly.
4. Add the cup of sugar
5. Add cardamom and leave until the mixture comes to a boiling state or until the raw smell of
Almond leaves.
6. Then sprinkle Kesar over the boiled mixture.
7. Let it cool for sometime.
8. Serve either hot or after refrigerating
Wednesday, March 21, 2007
Recipe:VegetableCutlets
Ingredients:
3 potatoes
2 carrots
200 gms french beans
400 gms cabbage
1 tsp. ghee
2 to 3 onions
3 tsp. plain flour
Method:
1. Chop all the vegetables finely.
2. Heat the Ghee in a frying pan and fry the onions for a minute
3. Add turmeric, chilli powder and salt along with vegetables and continue to cook till
vegetables are cooked.
4. Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes. Mash the
vegetable.
5. Add the coriander and green chillies and mix well.
6. Shape into Cutlets. Roll in breadcrumbs and fry on frying pan
3 potatoes
2 carrots
200 gms french beans
400 gms cabbage
1 tsp. ghee
2 to 3 onions
3 tsp. plain flour
Method:
1. Chop all the vegetables finely.
2. Heat the Ghee in a frying pan and fry the onions for a minute
3. Add turmeric, chilli powder and salt along with vegetables and continue to cook till
vegetables are cooked.
4. Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes. Mash the
vegetable.
5. Add the coriander and green chillies and mix well.
6. Shape into Cutlets. Roll in breadcrumbs and fry on frying pan
Tuesday, March 20, 2007
Recipe: Apple Pudding
Ingredients:
4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground
Method:
Sieve together flour, salt, baking powder, cinnamon powder,
In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
Stir in rind, essence, followed by dry ingredients mixture.
Fold in apples and walnuts.
Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
A skewer inserted should come out clean, if done.
Whip cream in chilled bowl till stiff.
Gently fold in sugar.
Serve warm or hot with chilled whipped cream.
4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground
Method:
Sieve together flour, salt, baking powder, cinnamon powder,
In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
Stir in rind, essence, followed by dry ingredients mixture.
Fold in apples and walnuts.
Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
A skewer inserted should come out clean, if done.
Whip cream in chilled bowl till stiff.
Gently fold in sugar.
Serve warm or hot with chilled whipped cream.
Recipe : Rabdi (Sweet Dish)
Ingredients :
2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
few saffron strands
Method :
Remove the crusts of the bread slices and throw it away. Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.Take out from the fire, put the cardamom powder and saffron and mix properly.Store it in a refrigerator for 2 to 3 hours.Serve chilled.
2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
few saffron strands
Method :
Remove the crusts of the bread slices and throw it away. Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.Take out from the fire, put the cardamom powder and saffron and mix properly.Store it in a refrigerator for 2 to 3 hours.Serve chilled.
Sunday, March 18, 2007
Recipe :Apple Jalebi
Ingredients
25 grams flour
5 grams baking soda
1.350 liter water
500 grams sugar
500 grams apples
500 grams oil or ghee for deep frying
Method
Sieve flour and baking soda together.
Gradually add 350 ml water or as required and mix to a smooth batter.
Put the sugar and one liter water in a heavy bottomed pan and simmer on low heat to
obtain sugar syrup of one thread consistency.
Cover and keep it aside.
Peel and core the apples and cut them into roundels.
Dip in the batter and deep fry in hot ghee or oil till golden brown.
Remove from the oil, and dip in the hot sugar syrup.
Serve hot.
25 grams flour
5 grams baking soda
1.350 liter water
500 grams sugar
500 grams apples
500 grams oil or ghee for deep frying
Method
Sieve flour and baking soda together.
Gradually add 350 ml water or as required and mix to a smooth batter.
Put the sugar and one liter water in a heavy bottomed pan and simmer on low heat to
obtain sugar syrup of one thread consistency.
Cover and keep it aside.
Peel and core the apples and cut them into roundels.
Dip in the batter and deep fry in hot ghee or oil till golden brown.
Remove from the oil, and dip in the hot sugar syrup.
Serve hot.
Recipe :Banana Wafers
Ingredients
Serves 4
4 medium sized Raw Nendra bananas
Coconut oil to deep fry
1 tsp Salt
Method
Peel raw bananas.Heat sufficient coconut oil in a kadai.Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry.Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates.Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve.Or cool and store in an airtight container.
Serves 4
4 medium sized Raw Nendra bananas
Coconut oil to deep fry
1 tsp Salt
Method
Peel raw bananas.Heat sufficient coconut oil in a kadai.Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry.Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates.Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve.Or cool and store in an airtight container.
Thursday, March 15, 2007
RECIPE: MALAI TOAST
Ingredients
- 2 tbsp Fresh Milk Cream
- 1 sp chopped Onions
- 1 sp chopped onions
- 1 sp deseeded chopped tomatoes
- 1 sp chopped green chillies
- Salt
- Chaat masala
- Cooking oil
- 4 bread slices
Method:
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