Ingredients:
1 can condensed milk
1 spoon curd
1 spoon ghee
Method:
1. Pour condensed milk in a big microwavable dish.
2. Add 1 spoon curd and 1 spoon ghee.
3. Mix it well and keep it in the microwave.
4. Stir it, every 2 minutes.
5. Keep it for 5 minutes.
Tuesday, March 4, 2008
Bread Halwa
Ingredients:
Bread 1/2 pack
Butter 1/2 cube
Oil 6 to 7 spoons
Sugar 1 cup or according to your taste
Milk 1 cup
Method:
1. Cut bread into pieces and in a big pan put 1 spoon of oil and put the bread pieces and fry till light brown.
2. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
3. Put 1/2 cube butter and mix well. Cook till it becomes like halwa.
Bread 1/2 pack
Butter 1/2 cube
Oil 6 to 7 spoons
Sugar 1 cup or according to your taste
Milk 1 cup
Method:
1. Cut bread into pieces and in a big pan put 1 spoon of oil and put the bread pieces and fry till light brown.
2. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
3. Put 1/2 cube butter and mix well. Cook till it becomes like halwa.
Pepper chicken
Ingredients:
Chicken- 2 lbs
Pepper powder- 4 tsp
Onion- 2 big
Curry leaves
Ginger-1 small piece
Garlic- 3 pieces
Vinegar- 1/2 tsp
Oil
Salt- as needed
Method:
1. Heat the oil in the pan and put the chopped onion,some curry leaves, ginger and garlic to the oil and fry till the onions become light brown.
2. Add the pepper powder to the above and fry for a few seconds.
3. Add the chicken pieces and stir it.
4. Close the lid and let the chicken cook.
5. Don't add water since the chicken releases water from it.
6. Open the lid and stir on continuous intervals.
7. Continue stirring until the chicken gets cooked.
8. Now you can keep the lid open and put in low flame for the water( if any) to evaporate.
9. Add the remaining curry Leaves to the chicken.
10. Add Vinegar to the fry, stir and remove from flame.
Chicken- 2 lbs
Pepper powder- 4 tsp
Onion- 2 big
Curry leaves
Ginger-1 small piece
Garlic- 3 pieces
Vinegar- 1/2 tsp
Oil
Salt- as needed
Method:
1. Heat the oil in the pan and put the chopped onion,some curry leaves, ginger and garlic to the oil and fry till the onions become light brown.
2. Add the pepper powder to the above and fry for a few seconds.
3. Add the chicken pieces and stir it.
4. Close the lid and let the chicken cook.
5. Don't add water since the chicken releases water from it.
6. Open the lid and stir on continuous intervals.
7. Continue stirring until the chicken gets cooked.
8. Now you can keep the lid open and put in low flame for the water( if any) to evaporate.
9. Add the remaining curry Leaves to the chicken.
10. Add Vinegar to the fry, stir and remove from flame.
Garlic curry
Ingredients:
Garlic cloves- 10
Chilli Powder- 2 tsp
Tamarind Paste- 1 tsp
Tomatoes- 2
Onions (medium sized)- 2
Ginger garlic paste (1 tsp)
Mustard Seeds
Asafoetida powder(a little)
Curry leaves (5 or 6)
Oil
Salt
Method:
1. Chop the onions and tomatoes.
2. Also,cut the garlic cloves lengthwise.
3. Add oil in a pan, splutter the mustard seeds, add a bit of asafoetida powder, then add the chopped onions.
4. Saute for sometime, and then add the ginger garlic paste, saute for a while.
5. Then, add the garlic. Fry for a while.
6. Then, add the tomatoes, chilli powder, curry leaves and salt.
7. Pour some water to the mixture and allow to boil.
8. After the mixture has boiled and the raw smell of chilli powder has disappeared, add the tamarind paste.
9. Let the mixture to come to a boil.
10. Garlic curry is ready!
Garlic cloves- 10
Chilli Powder- 2 tsp
Tamarind Paste- 1 tsp
Tomatoes- 2
Onions (medium sized)- 2
Ginger garlic paste (1 tsp)
Mustard Seeds
Asafoetida powder(a little)
Curry leaves (5 or 6)
Oil
Salt
Method:
1. Chop the onions and tomatoes.
2. Also,cut the garlic cloves lengthwise.
3. Add oil in a pan, splutter the mustard seeds, add a bit of asafoetida powder, then add the chopped onions.
4. Saute for sometime, and then add the ginger garlic paste, saute for a while.
5. Then, add the garlic. Fry for a while.
6. Then, add the tomatoes, chilli powder, curry leaves and salt.
7. Pour some water to the mixture and allow to boil.
8. After the mixture has boiled and the raw smell of chilli powder has disappeared, add the tamarind paste.
9. Let the mixture to come to a boil.
10. Garlic curry is ready!
Eggplant curry
Ingredients:
Eppplant - 1 lb
Tamarind paste - 1 tsp
Onion -1 (medium size)
Garlic - 8 pods
Chilly powder - 1 tsp
Corriander powder - 2 tsp
Salt to taste
Oil -1 tbsp
Method:
1. Grind onion and garlic.
2. Cut the eggplant.
3. Add 1/2 cup water to tamarind paste.
4. In a pan ,add oil, add the ground onion and garlic and fry for 10 minutes.
5. Then add the eggplant followed by chilly powder,corriander powder and salt.
6. Stir for 5 minutes.
7. Then add the tamarind juice to the pan and cook, make it to a thick curry.
Eppplant - 1 lb
Tamarind paste - 1 tsp
Onion -1 (medium size)
Garlic - 8 pods
Chilly powder - 1 tsp
Corriander powder - 2 tsp
Salt to taste
Oil -1 tbsp
Method:
1. Grind onion and garlic.
2. Cut the eggplant.
3. Add 1/2 cup water to tamarind paste.
4. In a pan ,add oil, add the ground onion and garlic and fry for 10 minutes.
5. Then add the eggplant followed by chilly powder,corriander powder and salt.
6. Stir for 5 minutes.
7. Then add the tamarind juice to the pan and cook, make it to a thick curry.
Badam Gheer
Ingredients:
Badam- 25 g
Milk- 2 cups
Sugar- 6 tsp
Saffron-as needed
Method:
1. Soak 25g of badam for an hour.
2. Remove the skin and grind to a smooth paste.
3. Add 6 tsp of sugar and stir well.
4. Whip in a mixie to form lather.
5. Add a few strands of saffron.
6. Serve hot or cold.
Badam- 25 g
Milk- 2 cups
Sugar- 6 tsp
Saffron-as needed
Method:
1. Soak 25g of badam for an hour.
2. Remove the skin and grind to a smooth paste.
3. Add 6 tsp of sugar and stir well.
4. Whip in a mixie to form lather.
5. Add a few strands of saffron.
6. Serve hot or cold.
Mango Lassi
Ingredients:
1 large mango fruit(or half can mango pulp)
1 cup thick sweet curd (or yoghurt)
1 tsp sugar
Method:
1. Beat all of the above ingredients in a blender.
2. Serve cold.
1 large mango fruit(or half can mango pulp)
1 cup thick sweet curd (or yoghurt)
1 tsp sugar
Method:
1. Beat all of the above ingredients in a blender.
2. Serve cold.
Beetroot Chutney
Ingredients:
100g Beet-root
6 Red Chilies
one Medium Onion
1 inch of tamarind
1 spoon mustard
l tsp urud dhal
¼ tsp asafoetida
1 tsp salt
1 tsp canola oil.
Method:
1. Peel off the skin on the beet-root and the onion.
2. Cut the vegetables into equal size pieces.
3. Heat a frying pan and add a teaspoon of oil.
4. After a couple of seconds, add the mustard and let it splatter.
5. Then, add the red chilies, the asafetida and the urud dhal.
6. When the urud dhal turns slight brownish in color, add the onion, beet-root and tamarind along with a teaspoon of salt.
7. Fry all the ingredients in the pan for five minutes.
8. After 5 minutes, let the ingredients cool in room temperature.
9. Then, add the cooled mixture in a mixer and grind it into a paste.
100g Beet-root
6 Red Chilies
one Medium Onion
1 inch of tamarind
1 spoon mustard
l tsp urud dhal
¼ tsp asafoetida
1 tsp salt
1 tsp canola oil.
Method:
1. Peel off the skin on the beet-root and the onion.
2. Cut the vegetables into equal size pieces.
3. Heat a frying pan and add a teaspoon of oil.
4. After a couple of seconds, add the mustard and let it splatter.
5. Then, add the red chilies, the asafetida and the urud dhal.
6. When the urud dhal turns slight brownish in color, add the onion, beet-root and tamarind along with a teaspoon of salt.
7. Fry all the ingredients in the pan for five minutes.
8. After 5 minutes, let the ingredients cool in room temperature.
9. Then, add the cooled mixture in a mixer and grind it into a paste.
Monday, March 3, 2008
Cashew Burfi
Ingredients:
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method:
1. Drain and grind cashews to a fine paste.
2. Use as little water as possible.
3. In a heavy bottomed pan put sugar and paste.
4. Cook on slow to medium heat.
5. Cook stirring continuously till a soft lump is formed.
6. Add ghee and cardamom powder and mix well.
7. Spread on a clean greased shallow tray.
8. Roll lightly with a rolling pin, to 1/8" thickness.
9. Apply silver foil. Cool, cut into diamond shaped Burfis.
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method:
1. Drain and grind cashews to a fine paste.
2. Use as little water as possible.
3. In a heavy bottomed pan put sugar and paste.
4. Cook on slow to medium heat.
5. Cook stirring continuously till a soft lump is formed.
6. Add ghee and cardamom powder and mix well.
7. Spread on a clean greased shallow tray.
8. Roll lightly with a rolling pin, to 1/8" thickness.
9. Apply silver foil. Cool, cut into diamond shaped Burfis.
Saturday, February 9, 2008
Moong Dhal Payasam
Ingredients:
Moong dhal(dry fried)-1 cup
Jaggery-2 cup
Milk-2 cup
Rice-(soaked for 30 minutes)-2 tbsp
Sweetened shredded coconut-2 tbsp
Cashews and raisins-as needed
Cardamom-10 Nos.
Method:
1. Cook moong dhal(do not cook in pressure cooker since it gets overcooked and it becomes mushy).
2. Add the milk in to the half cooked dhal and allow it to cook further.
3. Powder jaggery and add to the cooked moong dhal.Heat the mixture until the jagery melts and mixes with moong dhal.
4. Fry cashews and raisinsn and add it to the dhal.
5. Add the sweetened coconut.
6. Grind the soaked rice and add it to dhal.
7. Powder the cardamom and add it to the mixture.
8. Moong dhal payasam is ready.
Enjoy!!!!!!!!!!!
Moong dhal(dry fried)-1 cup
Jaggery-2 cup
Milk-2 cup
Rice-(soaked for 30 minutes)-2 tbsp
Sweetened shredded coconut-2 tbsp
Cashews and raisins-as needed
Cardamom-10 Nos.
Method:
1. Cook moong dhal(do not cook in pressure cooker since it gets overcooked and it becomes mushy).
2. Add the milk in to the half cooked dhal and allow it to cook further.
3. Powder jaggery and add to the cooked moong dhal.Heat the mixture until the jagery melts and mixes with moong dhal.
4. Fry cashews and raisinsn and add it to the dhal.
5. Add the sweetened coconut.
6. Grind the soaked rice and add it to dhal.
7. Powder the cardamom and add it to the mixture.
8. Moong dhal payasam is ready.
Enjoy!!!!!!!!!!!
Thursday, February 7, 2008
Chicken Biryani
Ingredients:
Chicken with bones(preferably whole chicken)-3 lbs cut
Basmathi rice-3 cups
Onions-2 long & thinly sliced
Tomato-1 finely chopped
Bay leaves-2
Cloves-3
Cinnamon-1 inch
Cardamom-3
Black pepper/milagu-1 tsp
Fennel seeds/Sombu-2 tsp whole or powdered
Mint leaves-1/2 bunch
Coriander leaves-1/2 bunch
Green chillies-6
Red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Cummin powder/Jeera-1/2 tsp
Ginger Garlic paste-1 tsp
Canola oil-1/2 cup(4 oz)
Curd-3 tbsp
Method:
1. Grind the mint leaves,fennel seeds,coriander leaves,green chillies and black pepper.
2. Heat oil,add cloves,cardamoms,bay leaves,cinnamon together,saute it.
3. Add onions and fry it till it turns brown.
4. Add Ginger garlic paste and mix it.Leave for a minute.
5. Add tomatoes now.Fry it for a while till it blends in with the onions.
6. Add turmeric powder,red chilli powder,corinader powder and jeera powder.Mix.
7. Now add the ground mixture from Step 1.Leave it to boil.
8. Now add cut chicken and add salt.Mix it thoroughly and leave it for 2 minutes.
9. Wash the Basmati rice and add it now.Fry it for a minute along with the chicken and masala.Add curd.
10. Then add water and salt.Mix thoroughly and let it cook.
11.When it is done,it's ready to eat. Enjoy!!!!!!!!!
Wednesday, February 6, 2008
Sweet Pongal
Ingredients:
Raw rice/Paccharisi-1 cup
Moong dhal/pasiparuppu-1 cup
Jaggery/Vellam-2 cup
Water-3 cup
Cardamom/Elakkai-6 pods
Cashews,Raisins-as needed.
Method:
1. Dry fry the moong dhal till you get a nice smell.
2. Mix the rice and fried moong dhal,add water and pressure cook it for about 5 whistles.
3. Meantime heat the jaggery with a 1/2 cup of water until the jaggery melts.
4. Pour the jaggery syrup into the cooked rice and dhal.
5. Fry the cashews,raisins and add to the cooked rice,dhal mixture.
6. Powder the cardamoms and sprinkle it on the pongal.
7. Mix it thoroughly.
8. Sweet pongal is ready to eat.
Enjoy!!!!!!!
Optional:Garnish it with shredded sweetened coconut(availabe in baking section of the grocery stores).
Raw rice/Paccharisi-1 cup
Moong dhal/pasiparuppu-1 cup
Jaggery/Vellam-2 cup
Water-3 cup
Cardamom/Elakkai-6 pods
Cashews,Raisins-as needed.
Method:
1. Dry fry the moong dhal till you get a nice smell.
2. Mix the rice and fried moong dhal,add water and pressure cook it for about 5 whistles.
3. Meantime heat the jaggery with a 1/2 cup of water until the jaggery melts.
4. Pour the jaggery syrup into the cooked rice and dhal.
5. Fry the cashews,raisins and add to the cooked rice,dhal mixture.
6. Powder the cardamoms and sprinkle it on the pongal.
7. Mix it thoroughly.
8. Sweet pongal is ready to eat.
Enjoy!!!!!!!
Optional:Garnish it with shredded sweetened coconut(availabe in baking section of the grocery stores).
Subscribe to:
Posts (Atom)
