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Saturday, June 28, 2008

Banana and chocolate chips cookie



Ingredients:



  • 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.

Friday, June 27, 2008

Almond ground cake



Ingredients:



  • 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.

Wednesday, June 25, 2008

Ragda Patties



Ingredients:



  • 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.

Tuesday, June 24, 2008

Fruit curd


Ingredient:



  • 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






Ingredients:





  • 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.

Thursday, June 12, 2008

aloo ki tikki



Ingredients:



  • 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.

Batter:



  • 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.

Tuesday, June 10, 2008

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.

Monday, June 9, 2008

Dal makhani


Ingredients:


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 cucumber salad and serve with a naan/rice.

    Friday, June 6, 2008

    Thandai


    Ingredients:



    • 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.

    Monday, June 2, 2008

    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.

    Sunday, June 1, 2008

    Buttermilk Pancakes



    Ingredients:



    • 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.


    Preparation:



    • 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.