tag:blogger.com,1999:blog-82333784919715930212024-03-08T10:28:49.523+05:30INDIAN DelicacieSPlace for the best Indian vegetarian foodUnknownnoreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8233378491971593021.post-76932369483748265802009-07-04T09:23:00.002+05:302009-07-04T09:31:05.083+05:30Amla Pickle<span style="font-weight: bold;">Ingredients</span><br /><br /><ul><li>Indian gooseberry (amla) - 500 gms</li><li>Sea salt - 1½ cups</li><li>Turmeric powder - 1 tsp</li><li>Sesame oil - 250 ml</li><li>Red chilli powder - 1½ cups</li><li>Mustard powder - 3 tbsps</li><li>Asafoetida - 1 tsp</li></ul><br /><span style="font-weight: bold;">Method</span><br /><ol><li>Cut each amla into thin segments. Add one cup of salt and half a teaspoon of turmeric powder, stir and keep covered in a glass bottle for two to three days. Toss the bottle daily a couple of times but do not use a spoon or stir with hand.</li><li>Heat oil to smoking point and allow to cool.</li><li>Take the remaining sea salt in a bowl and crush slightly. Add red chilli powder, remaining turmeric powder, mustard powder and mix well. Add amla (no need to wash amla or throw liquid which might have collected in the glass bottle) and mix well.</li><li>When the oil has cooled slightly add asafoetida. Cool the oil some more and add to the amla mixture.<br /></li><li>Transfer the pickle into sterilized glass or porcelain bottles and keep covered tightly.</li><li>Pickle will be ready in three to four days and will keep for at least three to four months.</li></ol><span style="font-size:78%;">Note : This Recipe was given by Master Chef Sanjeev Kapoor. We tried and as it came to be a different one, we decided to share it with you all.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-76060656250778060132009-07-03T08:42:00.002+05:302009-07-03T08:50:51.831+05:30Aloo Posto<span style="font-weight: bold;">Ingredients</span><br /><ul><li> 2 green chillies<br /></li><li> 5 - 6 medium potatoes<br /></li><li> 1/2 tsp sugar<br /></li><li> 1 tsp pure ghee<br /></li><li> 2 tblsp mustard oil<br /></li><li> 4 tblsp poppy seeds (khuskhus)<br /></li><li> salt to taste <br /></li><li> 1/2 tsp onion seeds (kalonji)</li></ul><br /><span style="font-weight: bold;">Method</span><br /><ol><li>Take off and cut the potatoes into one Medium pieces.<br /></li><li>Soak them in water.</li><li>Soak poppy seeds in one cup warm water for 15-20 minutes.</li><li>Remove and grind to a fine paste.</li><li>Heat up mustard oil in a pot till it just reaches smoking point.</li><li>Remove, cool and heat up the oil again on medium heat.</li><li>Mix in kalonji and stir-fry briefly.</li><li>Mix in potato pieces and stir fry on medium heat up for 5 minutes, stirring frequently.</li><li>Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.</li><li>Take off the lid, mix in salt, sugar and slit green chillies.</li><li>Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-82453768777521417492009-07-02T08:12:00.001+05:302009-07-02T08:14:29.080+05:30Virgin Mary<span style="font-weight: bold;">Ingredients</span><br /><br /><ul><li>3 cups tomato juice</li><li>2 tsp Worcestershire sauce</li><li>Tobasco sauce to taste</li><li>1 tsp powdered black pepper</li><li>salt to taste</li><li>1 tsp celery salt or chopped celery crushed ice</li><li>salt to decorate the glass</li><li>stemmed glasses <br /></li></ul><br /><span style="font-weight: bold;">Method</span><br /><ol><li>Wet the glass rims and dip into the salt, so that the rim is covered with salt.<br /></li><li>Place the juice, Worcestershire sauce, Tobasco, black pepper, salt, celery, and ice in a shaker (or jug). Shake to mix well.<br /></li><li>Pour into the prepared glasses and serve.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-19750233752302078902009-07-01T09:11:00.002+05:302009-07-01T09:18:49.699+05:30Minestrone Soup<span style="font-weight: bold;">Ingredients</span><br /><br /><ul><li>4 tbsp onions-chopped fine</li><li>2 tsp garlic-chopped fine</li><li>2 tbsp oil</li><li>5 cups water</li><li>2 cups tomatoes-grated</li><li>7-8 French beans-chopped fine</li><li>1/4 cup carrots-chopped fine</li><li>1/2 cup potatoes-peeled and diced small</li><li>1/4 cup macaroni-cut</li><li>2 tsp salt or to taste</li><li>1/4 tsp <i>kali mirch</i> (powdered black pepper) </li><li>1/4 cup celery-chopped fine or 1/2 tsp celery salt</li><li>1 tsp Oregano leaves or <i>ajwain</i></li><li>2 tbsp tomato puree</li><li>cheese-grated to garnish<br /></li></ul><br /><span style="font-weight: bold;">Method<br /><br /></span><ol><li>Heat the oil and add onions and garlic. Saute till a little soft, add French beans, carrots and potatoes, sauté a little more, then add the water, tomatoes and macaroni.</li><li>Bring to a boil and simmer, half-covered, till the vegetables and macaroni are tender<br /></li><li>Add the salt and pepper, celery or celery salt, oregano and tomato puree. Simmer covered for about 2 minutes. Serve garnished with cheese.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-6802337120810549752009-06-30T10:16:00.002+05:302009-06-30T10:19:15.168+05:30Lemon and Coriander Soup<span style="font-weight: bold;">Ingredients</span><br /><ul><li>4 cup vegetable stock</li><li>2 tbsp onions - finely chopped</li><li>2 tbsp lemon juice or to taste</li><li>2 tsp chili sauce or to taste</li><li>1 tsp salt or to taste</li><li>1 tsp black pepper - powdered</li><li>1 cup <i>hara dhania</i> </li></ul><i><br /></i><span style="font-weight: bold;">Method</span><br /><ol><li>Bring stock to a boil. Add onions, lemon juice, salt, half of the coriander leaves and black pepper.</li><li>Bring to a boil and simmer for a minute. </li><li>Place the rest of the <i>dhania</i> leaves in the soup bowls, pour soup over and serve.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-40105694380113151012007-09-04T09:33:00.000+05:302007-09-04T09:43:35.794+05:30Brownie Cupcakes<span style="font-weight: bold;">Ingredients</span><br /><ul><li>120 gms. unsweetened chocolate, grated</li><li>1/2 cup unsalted butter, cut into pieces</li><li>1 1/4 cups granulated sugar</li><li>1 teaspoon vanilla extract</li><li>3 eggs</li><li>3/4 cup flour</li><li>1/4 teaspoon salt</li></ul><br /><span style="font-weight: bold;">Method</span><br /><ol><li><div> Preheat oven to 170 degree C</div></li><li><div>Line 12 muffin tins with paper or foil baking cups.</div></li><li><div>Melt the chocolate and butter in a bowl placed over a saucepan of simmering water.</div></li><li><div>Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.</div></li><li><div>Mix in the sugar.</div></li><li><div>Add vanilla and then add eggs, one at a time, mixing well after each addition.</div></li><li><div>Mix in the flour and salt until well blended.</div></li><li><div>Evenly divide the batter between the muffin cups.</div></li><li><div>Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.</div></li><li> <div>Remove from oven and let cool. Serve as Desired.</div></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-69230483239571721812007-06-27T18:04:00.000+05:302007-06-27T18:08:26.958+05:30MALPUA<span style="font-weight: bold; font-family: arial;font-size:100%;" >Ingredients</span><span style="font-family: arial;font-size:100%;" ><br /></span><ul style="font-family: arial;"><li><span style="font-size:100%;">Milk 1½ litres</span></li><li><span style="font-size:100%;">Mawa/khoya, grated 50 grams</span></li><li><span style="font-size:100%;">Refined flour (maida) 2 tablespoons</span></li><li><span style="font-size:100%;">Green cardamom powder ½ teaspoon</span></li><li><span style="font-size:100%;">Ghee to deep fry </span></li><li><span style="font-size:100%;">For the sugar syrup</span></li><li><span style="font-size:100%;">Sugar 2 cups</span></li><li><span style="font-size:100%;">Saffron a few strands</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold; font-family: arial;">For garnishing<br /></span></span><ul style="font-family: arial;"><li><span style="font-size:100%;">Pistachios, halved 15-20 </span></li><li><span style="font-size:100%;">Cashewnuts, halved 7-8</span></li></ul><span style="font-size:100%;"><br /><span style="font-weight: bold; font-family: arial;">Method</span><br /></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.</span></li><li><span style="font-size:100%;">Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.</span></li><li><span style="font-size:100%;">Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.</span></li><li><span style="font-size:100%;">Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required. </span></li><li><span style="font-size:100%;">Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat.</span></li><li><span style="font-size:100%;">Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Similarly prepare more malpuas with the remaining batter.</span></li><li><span style="font-size:100%;">Garnish with pistachios and cashewnuts and serve hot. You can serve </span><span style="font-family: arial;font-size:100%;" >hot Malpuas with chilled Rabdi as well.<br /></span></li></ol><span style="font-family: arial;font-size:100%;" ><br /></span><span style="font-size:100%;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-31604420434648547812007-06-27T18:00:00.000+05:302007-06-27T18:04:08.403+05:30Rajasthani Bati<span style="font-weight: bold;font-family:arial;font-size:100%;" >Ingredients</span><span style=";font-family:arial;font-size:100%;" ><br /></span><ul style="font-family:arial;"><li><span style="font-size:100%;">Whole wheat flour (atta) 2 cups</span></li><li><span style="font-size:100%;">Salt 2 teaspoons</span></li><li><span style="font-size:100%;">Baking powder ¼ teaspoon</span></li><li><span style="font-size:100%;">Desi ghee ½ cup + for soaking</span></li></ul><span style="font-weight: bold;font-family:arial;font-size:100%;" ><br /></span><span style="font-weight: bold;font-family:arial;font-size:100%;" >Method</span><span style=";font-family:arial;font-size:100%;" ><br /></span><ol style="font-family:arial;"><li><span style="font-size:100%;">Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough.</span></li><li><span style="font-size:100%;">Preheat oven to 180°C.</span></li><li><span style="font-size:100%;">Take lemon sized portions. Press firmly and roll into round balls.</span></li><li><span style="font-size:100%;">Grease a baking tray. Place the batis on it. Press them slightly.</span></li><li><span style="font-size:100%;">Place the tray in the preheated oven and bake at 180°C till done. It may take 15 minutes to 20 minutes. </span></li><li><span style="font-size:100%;">When done, serve it hot with a bowl full of pure ghee to soak baatis and <a href="http://indiandelicacies.blogspot.com/2007/06/rajasthani-dal.html">Rajasthani dal</a>.<br /></span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-66561728702815001702007-06-27T17:56:00.000+05:302007-06-27T18:00:43.948+05:30RAJASTHANI DAL<span style="font-family: arial;font-size:100%;" ><span style="font-weight: bold;">Ingredients</span><br /></span><ul style="font-family: arial;"><li><span style="font-size:100%;">Moong dal ½ cup</span></li><li><span style="font-size:100%;">Chana dal 5 tablespoons</span></li><li><span style="font-size:100%;">Salt to taste</span></li><li><span style="font-size:100%;">Turmeric powder 1 teaspoon</span></li><li><span style="font-size:100%;">Ginger, finely chopped 2 one inch pieces</span></li><li><span style="font-size:100%;">Ghee 2 tablespoons</span></li><li><span style="font-size:100%;">Cumin seeds 1 teaspoon</span></li><li><span style="font-size:100%;">Asafoetida a pinch</span></li><li><span style="font-size:100%;">Whole dry red chillies, halved 3</span></li><li><span style="font-size:100%;">Onion, finely chopped 1 large </span></li><li><span style="font-size:100%;">Red chili powder 1 tablespoon </span></li><li><span style="font-size:100%;">Dry mango powder (amchur) 1½ teaspoons<br /></span></li></ul><span style="font-family: arial;font-size:100%;" ><br /><span style="font-weight: bold;">Method</span><br /></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.</span></li><li><span style="font-size:100%;">Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown. </span></li><li><span style="font-size:100%;">Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well. </span></li><li><span style="font-size:100%;">Serve hot with baati.<br /></span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-34318427988822118282007-05-10T19:39:00.000+05:302007-05-10T19:41:54.010+05:30Fruit LollieZ<span style="font-family: arial; font-weight: bold;">Ingredients</span><br /><ul><li><span style="font-family: arial;">2 teacups mixed fruit juice</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">2 teaspoons sugar</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1 teaspoon lemon juice</span><br /></li></ul><span style="font-family: arial; font-weight: bold;">Method</span><span style="font-family: arial;"></span><span style="font-family: arial;"><br /></span><ol><li><span style="font-family: arial;">Mix the desired fruit juice, sugar and lemon juice. Adjust the sweetness.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Pour the mixture into candy mould of the desired shape.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Keep the mould in the freezer compartment of a refrigerator and freeze the mixture until firm.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Just before serving, hold the moulds under a running tap and take out the lollies. Serve immediately.</span><br /></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-75958238136446175802007-05-10T19:24:00.000+05:302007-05-10T19:39:10.933+05:30Fruit and Jelly Tango<span style="font-family: arial; font-weight: bold;">Ingredients</span><br /><ul><li><span style="font-family: arial;">1/2 teacup chopped apple</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1 banana, sliced</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1/2 teacup chopped mango</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1/2 teacup grapes</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1 orange, segmented</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1/4 teacup pineapple pieces</span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">1 packet (100 grams) strawberry jelly</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1/2 teacup fresh strawberries, slightly crushed</span><br /></li></ul><span style="font-family: arial; font-weight: bold;">Method</span><br /><ol><li><span style="font-family: arial;">For the strawberry jelly, prepare the mixture according to directions given on the packet.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Add the crushed strawberries in it and put the jelly to set.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Just before serving, unmould the jelly in the center of a plate and surround with fresh fruits.</span></li><li><span style="font-family: arial;">Serve chilled.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-42718711959946795822007-05-10T19:07:00.000+05:302007-05-10T19:23:56.815+05:30Fried Bananas<span style="font-family: arial; font-weight: bold;">Ingredients</span><span style="font-family: arial;"><br /></span><ul><li><span style="font-family: arial;">4 bananas, peeled and cut into halves</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">Oil for deep frying</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">4 tablespoons self raising flour</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">4 tablespoons rice flour</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1 tablespoon cornflour</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">2 pinch salt</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">2 tablespoon brown sugar</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">Coconut or mango ice- cream</span><br /></li></ul><span style="font-family: arial; font-weight: bold;">Method</span><span style="font-family: arial;"><br /></span><ol><li><span style="font-family: arial;">Mix the self-raising flour, rice flour, cornflour, 1/2 cup of water and salt into a smooth paste.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Dip the banana halves in the batter and deep fry in oil until golden in color.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Roll in the brown sugar.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Serve with ice-cream.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-72145300319255988362007-05-10T18:49:00.000+05:302007-05-10T19:07:18.927+05:30Toffee Apples<span style="font-family: arial; font-weight: bold;">Ingredients</span><span style="font-family: arial;"><br /></span><ul><li><span style="font-family: arial;">3 golden apples</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1/2 teacup plain flour</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">2 tablespoons cornflour</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">3/4 tablespoon baking powder</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">1 teacup sugar</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">2 tablespoons oil</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">3 teaspoons sesame seeds</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;">oil for deep frying</span></li></ul><span style="font-family: arial;"><span style="font-weight: bold;">Method</span><br /><br />For the caramel coating</span><br /><ol><li><span style="font-family: arial;">Put the sugar, oil and 2/3 teacup of water in a pan and cook on a high flame.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">When the mixture begins to bubble, shake the pan continuously to prevent burning.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Continue cooking and shaking the pan until the syrup is light brown in colour.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Remove from the heat, add the sesame seeds and mix well.</span><br /></li></ol><span style="font-family: arial;">How to proceed</span><br /><ol><li><span style="font-family: arial;">Mix the plain flour, cornflour and baking powder in a bowl. Add water and stir into a smooth, thick batter.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Peel, core and cut the apples into bite-size pieces.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Coat the apple pieces evenly with the batter and deep fry in hot oil until golden.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Fill a serving bowl with ice-cubes and cover with water.</span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;"></span><span style="font-family: arial;">Put the fried apples in the caramel syrup and coat evenly. Drain well and plunge into the ice-cubes bowl. Keep for a few minutes till the caramel coating hardens. Drain thoroughly.</span><span style="font-family: arial;"></span></li><li><span style="font-family: arial;"></span><span style="font-family: arial;">Serve.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-16669323385461257082007-05-10T18:18:00.000+05:302007-05-10T18:28:18.728+05:30Fatless Sponge Cake<span style="font-weight: bold; font-family: arial;">Ingredients</span><br /><span style="font-family: arial;">For large cake</span><br /><ul style="font-family: arial;"><li>3 large eggs</li><li>80 grams plain flour ( maida )</li><li>80 to 110 grams powdered sugar<br /></li></ul><span style="font-family: arial;">For small cake</span><br /><ul style="font-family: arial;"><li>2 large eggs</li><li>50 grams plain flour ( maida)</li><li>50 to 80 grams or powdered sugar<br /></li></ul><span style="font-weight: bold; font-family: arial;">Method</span><br /><ol style="font-family: arial;"><li>Sieve the flour.</li><li>Grease and dust a baking tin. Use approx.10" x 5" or 7" diameter tin for the large cake, and 9" x 4" or 6"diameter tin for the small cake.</li><li>Beat the eggs and sugar very well until thick and double in quantity.</li><li>Fold in the well - sieved flour carefully and mix gently with a metal spoon.</li><li>Pour the mixture into the prepared baking tin.</li><li>Bake in a hot oven at 200 degree C for 15 minutes.</li><li>The cake is ready when it leaves the sides of the tin and is springy to touch.</li><li>Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.</li><li>Cool the cake.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-2880468701448760462007-05-10T18:02:00.000+05:302007-05-10T18:18:46.525+05:30Eggless Chocolate Sponge Cake<span style="font-weight: bold;font-family:arial;" >Ingredients<br /></span><ul style="font-family: arial;"><li>1/2 can (400 grams for full can) condensed milk</li><li>125 grams (4 1/2 oz.) self-raising flour</li><li>1 tablespoon cocoa</li><li>1 tablespoon chocolate powder</li><li>1/2 teaspoon soda bi-carb</li><li>1 teaspoon baking powder</li><li>60 ml. melted butter or margarine</li><li>1 teaspoon vanilla essence<br /></li></ul><span style="font-weight: bold;font-family:arial;" >Method</span><br /><ol style="font-family: arial;"><li>Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.</li><li>Mix the condensed milk, flour mixture, 75 ml. water, the vanilla essence and melted butter thoroughly.</li><li>Pour the cake mixture into a greased and dusted 6" or 7" diameter tin.</li><li>Bake in a hot oven at 200 degree C for 10 minutes. Then reduce the temperature to 180 degree C and bake for a further 10 minutes.</li><li>The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.</li><li>Cool the cake.</li></ol>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8233378491971593021.post-18464266754163238502007-03-08T00:10:00.000+05:302007-03-08T00:59:59.575+05:30Achari Paneer Parantha<strong><span style="font-family:arial;">Ingredients </span></strong><br /><ul><li><span style="font-family:arial;">250 gms paneer </span></li><li><span style="font-family:arial;">1 cup chopped onions</span></li><li><span style="font-family:arial;">2 tbsp mixed pickle, mashed</span></li><li><span style="font-family:arial;">2 tsp jeera seeds </span></li><li><span style="font-family:arial;">1 tsp mustard and rai seeds </span></li><li><span style="font-family:arial;">100 gm flour </span></li><li><span style="font-family:arial;">1 tbsp green coriander, chopped </span></li><li><span style="font-family:arial;">oil</span></li><li><span style="font-family:arial;">Salt </span></li></ul><p><strong><span style="font-family:arial;">Method </span></strong></p><ol><li><span style="font-family:arial;">Mash paneer and add pickle and coriander and keep aside. </span></li><li><span style="font-family:arial;">Heat oil. Add jeera, mustard and onions and saute. Now add this mixture to panner mixture and mix well.</span></li><li><span style="font-family:arial;">Add water and salt to the flour to make a soft dough. Take small amount of dough and put some mixture in that. </span></li><li><span style="font-family:arial;">Heat oil in pan and shallow fry the prantha in pan. Serve Hot.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-51870214530994675302007-03-07T02:57:00.000+05:302007-03-07T03:15:12.161+05:30Mix Vegetable parantha<span style="font-family:arial;"><strong>Ingredients</strong> </span><br /><ul><li><span style="font-family:arial;">1 cup peas</span></li><li><span style="font-family:arial;">1 cup carrots grated</span></li><li><span style="font-family:arial;">1 cup beans finely chopped </span></li><li><span style="font-family:arial;">1 cup potato, boiled and mashed </span></li><li><span style="font-family:arial;">Half cup paneer, mashed </span></li><li><span style="font-family:arial;">100 gms wheat flour </span></li><li><span style="font-family:arial;">1 tbsp green coriander chopped </span></li><li><span style="font-family:arial;">1/2 tbsp green chilli chopped </span></li><li><span style="font-family:arial;">1/2 tsp red chilli powder </span></li><li><span style="font-family:arial;">Salt </span></li><li><span style="font-family:arial;">A pinch of sugar </span></li><li><span style="font-family:arial;">1 tsp amchur </span></li><li><span style="font-family:arial;">Oil for shallow fry</span></li></ul><p><strong><span style="font-family:arial;">Method </span></strong></p><ol><li><span style="font-family:arial;">For Stuffing<br />Heat oil and add green chilly. Add the boiled vegetable and saute for five minutes. Add mashed potatoes, red chilly, salt and aamchur. Saute for five minutes. Add green coriander, paneer and Mix well. </span></li><li><span style="font-family:arial;">Add water and salt to the flour and knead into soft dough. Keep aside for 15 minutes. </span></li><li><span style="font-family:arial;">Take small amount of dough in hands, flatten that from middle and put in some mixture in it. Flatten it to make a chapati and shallow fry it in a tava. Serve hot</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-23682981769439009192007-03-07T00:10:00.000+05:302007-03-07T02:56:43.426+05:30Palak Parantha<span style="font-family:arial;"><strong>Ingredients</strong> </span><br /><ul><li><span style="font-family:arial;">3 cups wheat flour </span></li><li><span style="font-family:arial;">1/2 bunch palak chopped </span></li><li><span style="font-family:arial;">1 tsp ajwain seeds </span></li><li><span style="font-family:arial;">Pinch of hing </span></li><li><span style="font-family:arial;">Salt to taste </span></li><li><span style="font-family:arial;">2 tbsp oil </span></li></ul><p><span style="font-family:arial;"><strong>Method</strong> </span></p><ol><li><span style="font-family:arial;">Fry the palak leaves in one tsp of oil till cooked. Leave to cool. Once cool, grind the palak leaves into a paste. </span></li><li><span style="font-family:arial;">Mix the palak paste in the wheat flour along with one tsp oil, salt, ajwain seeds and hing. </span></li><li><span style="font-family:arial;">Knead into dough, adding water as necesary. </span></li><li><span style="font-family:arial;">Make parathas with this dough. Serve hot. </span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-37660469993408618212007-03-06T23:34:00.000+05:302007-03-07T00:09:55.214+05:30Kandhari parantha<strong><span style="font-family:arial;">Ingredients </span></strong><br /><ul><li><span style="font-family:arial;">1 cup flourDry Fruits (except raisins) </span></li><li><span style="font-family:arial;">Cashew Nuts, Almonds, Pistachio, Walnuts </span></li><li><span style="font-family:arial;">Salt to taste </span></li><li><span style="font-family:arial;">Oil </span></li></ul><p><strong><span style="font-family:arial;">Method </span></strong></p><ol><li><span style="font-family:arial;">Knead the dough adding a pinch of salt and oil(medium) and keep aside covered. </span></li><li><span style="font-family:arial;">On a tava slightly warm all the dry fruits. Blend them together to make a powder.Roll out the dough into a small circle. </span></li><li><span style="font-family:arial;">Add the dry fruits powder into the centre and close the circle edges with your hands. Roll out into a desired size paratha. </span></li><li><span style="font-family:arial;">Put in on the tava. Use oil when both sides are slightly done.<br /> </span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-43898230575463234772007-03-06T21:15:00.000+05:302007-03-06T23:34:10.685+05:30Hariyali Paneer<strong>Ingredients </strong><br /><ul><li>250 gms paneer</li><li>1 tsp Green chilli paste </li><li>4 Spring onion greens </li><li>3 Green cardamoms </li><li>6-8 garlic cloves</li><li>1 tsp Garam masala powder </li><li>1/2 tsp Kasuri methi </li><li>1 tbsp Ginger paste </li><li>3 tbsps khoya </li><li>2 tbsps Honey </li><li>1 Capsicums chopped</li><li>1/2 cup cream </li><li>4 tbsps White butter </li><li>1 Bay leaf </li><li>5 Cloves </li><li>6 tomatoes </li><li>1 tbsp Oil </li><li>1 Cinnamon stick</li><li>1 tbsp Lemon juice</li><li> Salt to taste </li></ul><p><strong>Method </strong></p><ol><li>Roughly chop green tomatoes. Place them in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes. </li><li>Strain and blend the tomatoes to a puree. Keep aside in a bowl. Reserve the cooking liquid.</li><li>Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes.</li><li>Heat oil in a pan, add green garlic greens, capsicum, spring onion greens and saute. </li><li>Cool and blend to a puree. Keep aside in a bowl. </li><li>Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and saute. </li><li>Add chopped green garlic bulbs, ginger paste and saute. Add khoya and green tomato puree and saute. </li><li>Strain the reserved cooking liquid and add to the gravy. Add the capsicum puree and mix. Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix.</li><li>Add fresh cream and stir gently. Sprinkle kasuri methi and take it off the heat. Mix gently and serve hot.<br /> </li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-9268372004110842012007-03-03T03:25:00.000+05:302007-03-03T03:38:39.805+05:30Shahi Daal<p><span style="font-family:arial;"><strong>Ingredients</strong></span></p><ul><li><span style="font-family:arial;">250 gms Dhuli Urad Daal, soaked in water for 3-4 hours</span></li><li><span style="font-family:arial;">1 tsp Cumin seeds </span></li><li><span style="font-family:arial;">1/2 tsp Chaat masala </span></li><li><span style="font-family:arial;">1/2 tsp Garam Masala </span></li><li><span style="font-family:arial;">1 Onion, finely chopped </span></li><li><span style="font-family:arial;">1 tsp Ginger, chopped </span></li><li><span style="font-family:arial;">5 Green Chillies, chopped </span></li><li><span style="font-family:arial;">1/4 tsp Ginger, julienned </span></li><li><span style="font-family:arial;">1 tsp Coriander leaves, chopped </span></li><li><span style="font-family:arial;">Salt to taste </span></li><li><span style="font-family:arial;">Oil </span></li></ul><p><span style="font-family:arial;"><strong>Method</strong></span></p><ol><li><span style="font-family:arial;">In a pan add ginger, green chillies, salt, urad daal and water . Cook till it is tender. Strain and put in a pan.</span></li><li><span style="font-family:arial;">Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown. </span></li><li><span style="font-family:arial;">Add browned onions and cumin seeds to the mixture. Then add chaat masala and garam masala and mix well. </span></li><li><span style="font-family:arial;">Now seal the vessel with dough and put it on a tava and dum for 5 minutes. </span></li><li><span style="font-family:arial;">Transfer the mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot. </span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-45016106943674160862007-03-03T03:22:00.000+05:302007-03-03T03:25:34.331+05:30Baingan ka Bharta<p><span style="font-family:arial;"><strong>Ingredients<br /></strong></span></p><ul><li><span style="font-family:arial;">2 brinjals </span></li><li><span style="font-family:arial;">2 onions chopped </span></li><li><span style="font-family:arial;">1 tomato chopped </span></li><li><span style="font-family:arial;">2 tsp. garlic garlic paste</span></li><li><span style="font-family:arial;">2 red dried chillies </span></li><li><span style="font-family:arial;">1 tsp. cumin seeds </span></li><li><span style="font-family:arial;">1 tsp. red chilli powder </span></li><li><span style="font-family:arial;">1 tsp. dhania powder </span></li><li><span style="font-family:arial;">1/2 tsp. turmeric powder </span></li><li><span style="font-family:arial;">1/2 tsp. cinnamon-clove powder</span></li><li><span style="font-family:arial;">1/2 tsp. garam masala powder</span></li><li><span style="font-family:arial;">salt to taste </span></li><li><span style="font-family:arial;">2 tsp. lemon juice </span></li><li><span style="font-family:arial;">2 tsp. ghee </span></li><li><span style="font-family:arial;">2 tbsp. oil </span></li></ul><p><span style="font-family:arial;"><strong>Method</strong></span></p><ol><li><span style="font-family:arial;">Hold the brinjals over fire, just to burn skin. </span></li><li><span style="font-family:arial;">When skin blackens, hold under running water. </span></li><li><span style="font-family:arial;">Gently scrub off the skin and Mash brinjals to a puree. </span></li><li><span style="font-family:arial;">Heat oil and add ginger garlic paste. Add onionsand other masalas, stiry for a minute. Add tomatoes, brinjals, salt, lemon juice and stir. </span></li><li><span style="font-family:arial;">Simmer for five minutes. Take in serving bowl and garnish with some ghee first, add lemon juice to it and then finally put some coriander for garnishing. Serve Hot</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-12944001415764077032007-03-01T03:50:00.000+05:302007-03-01T03:53:46.816+05:30Dahi Aloo<strong>Ingredients</strong><br /><ul><li>3 potatoes boiled and peeled </li><li>1 cup curd</li><li>1 tsp. red chilli powder </li><li>1/2 tsp. dhania powder </li><li>1/4 tsp. turmeric powder </li><li>1/4 tsp. garam masala </li><li>Few curry leaves</li><li>1 tbsp. coriander leaves chopped </li><li>1 1/4 cup water </li><li>1/2 tsp. ginger garlic paste</li><li>2 green chillies slit </li><li>1 tsp. cumin and mustard seeds </li><li>1/4 tsp. wheat flour </li><li>1 tbsp. oil </li></ul><p><strong>Method</strong></p><ol><li>Mash potatoes with hand. </li><li>Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves, also add all other spices</li><li>Add all the potato and flour. Stir well. Add beaten curd and simmer. Stir continuously after adding curd. </li><li>Give a boil and simmer for 10 minutes or till gravy thickens </li><li>Garnish with chopped coriander, Serve hot.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-83298231213396428462007-03-01T03:36:00.000+05:302007-03-01T03:42:00.274+05:30Palak Paneer<strong><span style="font-family:arial;">Ingredients </span></strong><br /><ul><li><span style="font-family:arial;">1 1/2 cups of paneer, cubes</span></li><li><span style="font-family:arial;">250 gms palak, washed and chopped </span></li><li><span style="font-family:arial;">100 gms methi</span></li><li><span style="font-family:arial;">3 tomatoes </span></li><li><span style="font-family:arial;">5-6 green chillies </span></li><li><span style="font-family:arial;">5-6 garlic cloves</span></li><li><span style="font-family:arial;">1 large ginger </span></li><li><span style="font-family:arial;">1 onion, finely chopped </span></li><li><span style="font-family:arial;">1 tsp chilli powder </span></li><li><span style="font-family:arial;">1 tsp cumin powder </span></li><li><span style="font-family:arial;">1 tsp dhania powder </span></li><li><span style="font-family:arial;">Salt to taste Oil</span></li></ul><p><strong><span style="font-family:arial;">Method </span></strong></p><ol><li><span style="font-family:arial;">Heat 1-2 tbsp oil, fry the paneer pieces</span></li><li><span style="font-family:arial;">Chop the palak, methi, tomato, ginger, garlic and green chillies. Put them in a large pan with two cups of water. Boil for 10 mins.</span></li><li><span style="font-family:arial;">Blend the boiled mixture to create a thick paste</span></li><li><span style="font-family:arial;">Heat oil and fry the onion until it turns brown. </span></li><li><span style="font-family:arial;">Add spices, stir for a minute. Add paste and salt.</span></li><li><span style="font-family:arial;">Add paneer pieces and cook on a low flame for 7-10 minutes and serve hot.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8233378491971593021.post-74845626601534326502007-03-01T03:17:00.000+05:302007-03-01T03:35:27.591+05:30Mutter Paneer<strong>Ingredients </strong><br /><br /><ul><li>500 gm paneer, cubes and fried </li><li>1 cup peas, soaked in water overnight and then boiled </li><li>1 onion, chopped finely </li><li>2 tsp ginger-garlic paste </li><li>1 1/2 tsp red chilli powder </li><li>1/2 tsp turmeric powder </li><li>2 tsp dhania powder </li><li>1/2 tsp jeera powder </li><li>1 cinnamon stick </li><li>1-2 cloves </li><li>1 cardamom </li><li>1 tbsp cashewnuts, powdered </li><li>1 tomato, finely chopped </li><li>1/2 tablespoon whipped cream</li><li>2 tsp finely chopped coriander leaves </li><li>1 tbsp ghee </li><li>Salt to taste </li></ul><p><strong>Method</strong><br /></p><ol><li>Heat ghee. Add cinnamon, cardamom and cloves. </li><li>Add chopped onion and ginger-garlic paste. </li><li>When the onion turns light brown, add all other spices and cashewnut powder.</li><li>Add tomato and salt.</li><li>Cook on high heat till the mixture thickens. Add the peas and enough water and bring to a boil. </li><li>Add malai and paneer cubes. Mix well. add chopped coriander leaves, Serve Hot.</li></ol>Unknownnoreply@blogger.com0