Showing posts from June, 2008

Banana and chocolate chips cookie


1 cup all purpose flour( maida).
1/2 cup whole wheat flour.
According to taste salt.
1/2 baking soda.
3/4 cup butter.
1/2 cup sugar.
1/2 brown sugar.
1 egg.
1 1/2 tsp vanilla extract.
1-2 ripe bananas.
1 cup rolled oats.
8 oz bittersweet chocolate chips.
1/2 cup chopped pecans.

Method of preparation:

Combinethe flours salt and baking soda in a bowl.
Mix butter and sugars with mixer until it turns creamy.
Add egg, vanilla and banana and mixing until it is mixed.
Then add the flour mixture.
Stir in oats, walnuts and chocolate chunks.
Spoon out in sizable scoops onto a sheepskin linked baking sheet.
Bake for 12 minutes at 375 degrees.

Almond ground cake


Plain Four: 310 gm.
Baking powder.
Castor sugar: 150 gm.
Brown sugar: 80 gm.
Almond ground: 100 gm.
Butter:150 gm.
yoghurt: 100 gm.
Vanilla essence: 2 tsp.
lemon zest: 1.
Eggs: 4.
Milk: 3 tsp.
1 canned of Peach.
Drained and cubed Some almond slices .

Methods For Preparation:

Mix butter and sugars until it turns creamy.
Add in yoghurt and vanilla essence and mix well.
Add eggs and beat well.
Add in plain flour and baking powder.
Add the ground almond and Milk. Mix it thoroughly.
Pour half of the mixture into a baking tin.
Top it with the cubed peaches.
Pour the remaining mixture over the peaches to cover it.
Smoothen the top and sprinkle with almond slices on it.
Bake in a preheated oven at 180C for 50 minutes.
Test with a cake tester and whether cake is cooked.
When cooked take the cake out.
Unmould cake and leave it to cool.

Ragda Patties


2 Cups( thoroughly wet) white peas.
4 Potatoes (boiled).
1/2 Cup rava .
1 Cup bread crumbs.
5 Green chillies.
1 tbsp Coriander.
1 tbsp Mint.
1/2 tsp Cumin powder.
1/2 tsp Pepper power.
1/2 tsp Turmeric powder.
1/2 tsp Garam masala.
Oil for frying .
Salt to taste accordingly .

Method of preparation:

Cook 1/4 cup white peas in a pressure cooker. Add coriander, mint and chopped green chillies. Mix it well. Heat the oil and fry the mixture. Mix cumin powder, turmeric powder and garam masala. Fry it for few more minutes. Add peas and water, boil till it get thick.Ragda is ready. Next mash the boiled potatoes. Mix mashed potatoes, bread crumbs, rava, green chillies, turmeric powder and salt.Prepare light dough. Make a flat round patties from the dough. Bake them at 350f till they turn crisp. Pour ragda on hot patties. Serve with chutney.

Fruit curd


2 Eggs Beaten.1/3 Cup Sugar.1 Tablespoon Lemon Juice.1/4 cup Fruits pulp.60g Butter(chopped)Method of preparation: Combine all the ingredients in a bowl.Then place over a small saucepan of slightly hot water, stir constantly until mixture gets thickens and coats the back of a spoon.Remove from heat. Cover tightly, refrigerate curd until cold.

Lemon Curd Receipe


1 cups sugar.

1 zest of 1 lemon.

1/2 cup butter.

3 eggs

1/2 cup squeezed lemon juice.

According to taste salt.

Method of preparation

Place the sugar in a bowl add the lemon zest in it and mix well so that they are mixed properly.

When properly mixed add the butter and process to blend.

Add the eggs mixed it too then further add the lemon juice and the salt.

Pour the mixture into a small pan and cook very slowly over a low heat, stirring constantly, untils it gets slightly thickened.

Do not allow the mixture to get boiled.

To check the consistency, check the curd is prepared by swiping the fingure in the stirring spoon if it leaves a clear path on the spoon, the curd is ready then set it aside and pour in a bowl from the pan.

Refrigerate for few hours, until it get well chilled.

Curd keeps in the refrigerator for several weeks.

Slather it on toast or biscuits as jam is on the bread.

aloo ki tikki


4 big potatoes.
1 onion( chopped).
5-6 green chilies( chopped).
1/2 cup cilantro leaves(chopped).
2 teaspoons red chili powder.
1 teaspoon onion seeds (kalongi).
1 teaspoon zeera powder (Cumin powder).
1 teaspoon fresh grated ginger.
1 tablespoon lemon juice .
salt accordingly.

1 cup white flour.
1 teaspoon salt.
2 tablespoons oil.
1 pinch baking sodawater for making the batter.

Method of preparation:

Boil and peel the potatoes until soft.
Mash the potatoes and add the spices, onions, cilantro, chilis and add ginger and lemon juice.
Form the mixture into small shape round and press with soft hands.
Mix the white flour with the salt, baking soda, oil and water to make a thick batter.
Heat oil in a pan.
Dip the round into the batter and fry few minutes on each side, until it turn golden brown.

Fruit and aloo chaat

Ingredients :
2 Guavas.1 Large apple.3 Cups Potato (boiled).½ Cup Onion (very finely chopped).3 Bananas.1 cup grapes.1 tomato.1 green chill (finely chopped). 1 Lemon Juice.Salt according to taste.Red chilli powder as per taste.1 tsp jeera powder.3 tsp fresh coriander (chopped).
Method of Preparation:Cut the boiled potatoes, apples and guavas into cubes. Cut the bananas in thick circular shape. Cut the tomato in thick clump. Combine all the fruits and potatoes. Mix the onions, tomato clumps and the green chilli. Sprinkle the chat masalas and the lemon juice. Mix it well with a flat spoon. Pour it into a big bowl and garnish it with the rest of the coriander leaves.

Dal makhani


3 cup whole black udat dal .
1/2 cup red kidney beans/ rajma.
1/2 cup chopped tomatoes.
½ cup chopped onions.
1 ½ teaspoon chopped ginger.
½ teaspoon garlic.
1 teaspoon chopped green chilles.
1 teaspoon turmeric powder.
½ teaspoon cumin powder.
1 teaspoon garam masala powder.
2 tablespoons butter.
2 tablespoons Chopped coriander.
Salt to taste.

Method of preparation:

Boil the black dal and red kidney beans(after soaking it for 8 hrs) for a whistle in pressure cooker and after that 20 min in medium heat.
Heat butter in a pan; add ginger, onions, garlic and sauté in medium heat untill it turns reddish brown.
Add tomatoes, green chillies, turmeric powder and cumin powder. Sauté until tomatoes are soft and cooked.
Add the cooked dal and bean, salt, garam masala powder, 1 cup of water and simmer it for 30 minutes Keep it it stirring occationally so it does not thicken itself at the bottom of the pan.
Garnish with chopped coriander,sliced onions, sliced green chillies, a tomato cucumbe…



Full cream milk: 7 cups.
Sugar: 1 cup.
Saffron: a few strands.
Green cardamoms: 8.
Rose petals (dried): 22.
Cinnamon :1 inch stick.
Peppercorns :8.
Almonds: 22.
Pista: 30.
Cashewnuts: 20.
Melon seeds (magaz): 3 tbsps.
Poppy seeds (khuskhus): 3 tbsps.

Method of Preparation:

Boil the milk and add sugar and saffronin it. When both are completely dissolved then keep the milk aside and set it for chill .
Powdered the green cardamom, dried rose petals, cinnamon and peppercorns to a fine powder.
Prepare the paste of almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with chilled milk to a smooth paste.
Mix together sweetened chilled milk, redolent powder and the paste thoroughly.
Serve chilled in glasses.

Tuna Casserole Recipe

Ingredients:1 can Tuna.1 1/4 cup Milk.2 Tsp Flour.3 Tsp Margarine.1/2 cup Paprika.1 cup Macaroni.1/2 cup Onion cut into small pieces.1/2 cup green Pepper cut into small pieces.1 can cream of Mushroom Soup.
Method of preparation:Take a bowl and cut the fish.In the pan boil water and cook the macaroni for 10 minutes add few drops of oil in the boiling water 2-3 drops. Drain it and then wash it in cold water. Fry onion and pepper in margarine in a pan till they become redish. Combine flour and then milk. Cook till it gets smoothen. Add soup and stirr it till it gets smoothen. Then add tuna, Paprika and macaroni. Place it in casserole. Bake it at 350° for 30 minutes.

Buttermilk Pancakes


1 cup all-purpose flour(maida).
2 tablespoons sugar .
1 teaspoon baking powder.
1/2 teaspoon baking soda.
Salt Accoding to taste .
1 cup buttermilk.
1 teaspoon vegetable oil.
1 large egg, lightly beaten.


Lightly mix the flour with the spoon so that it gets mix well in a bowl.
Combine the flour and all the remaining ingredient in a large bowl, and mix well in center of mixture.
Combine buttermilk, oil, and egg and add it to flour mixture, mix until it gets smoothen.
Spoon about one fourth cup in a hot nonstick cooking utensil.
Turn pancakes when tops are covered with bubbles and edges look cooked.