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Friday, November 14, 2014

Pyaj chutney

For Chutney

Green Mango                               :     1  Peeled and Chopped 
 Small Onion                                  :     1    chopped.
 Green Chili,                                   :     1    chopped.
Green Coriander                          :   few  &  chopped.
 Cumin Powder                             :   1/2 Tsp.
 Roasted Pomegranate Seeds   :   1/2 Tsp.
Coriander Powder                       :   1 Tsp.
Salt                                                    :   According to taste.
 Black Pepper Powder                :     1/2 Tsp.
 Chat Masala                                  :   1/2 Tsp.
 Tamarind Pulp                             :   2 Tbsp.


Ingredients:


  • In a blender combine all ingredients together and blend it till to fine paste.
  • Add add little water , if needed.
  • Store in fridge for future use.




Thursday, November 13, 2014

Eggless mango cake



Ingredients:
  • Maida                   :        1 cup.
  • Mango                  :         1.
  •  milk                      :    1/2  cup.
  • Powdered sugar     :   1/2 Tbsp.
  • Milk                       :    4 Tbsp.
  • Butter                     :  1/3 cup.
  • Cashew nuts           :    2 Tbsp.(cut into small pieces)
  • Raisins                    :    2 Tbsp.
  • Baking powder        :   1 Tsp.
  • Baking soda             : 1/4 Tsp.
Preparation:

  • Add baking soda and baking powder in maida and mix well.
  • Add butter, mango pulp and  milk in a separate bowl and  add powdered sugar. Add Cashews and  raisins.
  • Preheat oven at 180 degree centigrade.
  • In the container Greece it with butter.
  • Place a butter paper in the container at the bottom and also grease the paper with some butter.
  •  Add  maida and baking powder in condensed milk and mango pulp.
  •  Mix the batter so that there is no lumps and  also add milk, cashews and raisins in the batter.
  • Pour the batter in the container.
  •  Oven is set for baking, place the container in oven and set the timings for 25 minutes on 180 degree centigrade.
  •  Check after 25 minutes. Check the cake it should turned brown from the top.
  • Place in the oven and bake for 10 min more .
  • Now check the cake by taking out of the oven and putting the fork in it when cake doesn't get stick to knife it is prepared.
  • Now take the cake out of the container first by putting in the fridge and let it cool for some time.
  •  Remove the butter paper and cut the cake into pieces as required.

Monday, November 10, 2014

Eggless mayonnaise sauce

Ingredients:

  Maida    (all purpose flour)      :      2 Tbsp.
  Milk                                                :     1  cup.
 Butter                                             :      1 1/2 Tbsp.
 Salt                                                  :        1 Tsp.
 Sugar                                              :        1 Tsp.
 Vinegar                                          :       3 Tbsp.
 Black Pepper Powder                :     1/4 Tsp.
 Mustard Powder                         :        1/2


Preparation:   
 1. In a pan take butter and cook in medium heat add maida  and sauté it till it turn light brown.
2. Add to it salt and mix well after 10 minute add milk.
3. Allow it to boil when the sauce become thick.
4. Add sugar, black pepper, mustard powder and vinegar and mix well.
5. Thick creamy mayonnaise sauce is prepared.
6. Keep in fridge when it cools this sauce is used in making sandwiches, burger.



Macaroni with cheeze

Ingredients:

  1. Macaroni          : 1 Cup boiled.
  2. Butter              :  1 Tbsp.
  3. Warm Milk      : 1 Tbsp.
  4. Paprika             : 1/2 Tsp.
  5. Ceyyene pepper: 1/4 Tsp.
  6. Chedder cheese : 2 Cups.
  7. Salt according to taste
Preparation:
1. Melt the butter in a pan over medium heat, when it stops bubbling.
2.Slowly mix in the warmed milk.   
3.Keep stirring, bring to boil.
4. When it is thick, Mix in 1/2 of the cheese and the paprika and cayenne with salt  . Remove from heat.
5.  Lightly grease a casserole dish with oil.
6 .  Pour in 1/2 the macaroni, pour on 1/2 the sauce, sprinkle with the remaining cheese.  
7. Bake at 350 for 17 minutes  keep checking,  until the top is browned.

Cauliflower Sauce

Ingredients:

1. Cauliflower         :   4-5  cups (cut into florets).
2.Garlic                   :   4 cloves.
3.Olive oil               :  3 Tbsp.
4.Onion powder      : 1 Tsp.
5.  Dry Basil ( Tulsi): 1 Tsp.
6. Soy milk               : ( Prepared by soaking soya beans in water for 2-3 hour and then with                                    water grinding it  into liquid form)

  1. Cut cauliflower into florets. Bring 3 cups of water to a boil.
  2.  Boil cauliflower florets until it turns soft till  15 minutes.
  3. In a  pan, sautee the garlic in the olive oil on low heat so that garlic do not turn brown otherwise it would taste bitter.
  4. In the blender put cauliflower 
  5. Add in 1/2 cup of the water.
  6. Add in the sauteed garlic and olive oil.
  7. Put all of the ingredients and blender all together
  8. Add salt to according to taste .
  9. Add soymilk as required.

Sunday, November 9, 2014

Christmas pudding




Candied orange and lemon peel  : 1/4 Cup ( Coarsely chopped).
Seedless dates                               :  1/4 Cup (Chopped).
Pecans                                           : 1/4  Cup  ( Chopped).
Currants                                         :  1/4  Cup .
Raisins                                           :  1/4  Cup.
Brandy                                            : 2  Tablespoons.
Lemon juice                                    : 2  Tablespoons.
Flour                                               : 1/4 Cup.
Cinnamon                                       :  1/4 Teaspoon ( Ground).
Cloves                                             : 1/4 Teaspoon. ( Ground).
Nutmeg                                           : 1/4  Teaspoon (Ground).
White bread crumbs                        : 11/2 Cups.
Butter                                              :  6 Tablespoons.
Brown sugar                                   : 3/4 Cup.
Eggs                                                : 2 ( Beaten).
Water                                              : 3 Cups.


Preparation:

1. Combine orange and lemon peels dates, pecans ,currants, raisings, brandy and lemon juice in a pan. Mix well.
2. In the flour, add cinnamon , cloves and nutmeg. Add bread crumbs. Stir.
3. Mix butter and sugar. Beat till light and fluffy. Add eggs, beating well after each addition. Fold in prepared flour and fruit and nut mixture.
4. Spoon the mixture into a greased 1 quart mold. Cover mold tightly  with aluminum foil.
5. Pour water into cooker. Put grid in cooker. Place mold on grid.
6. Close cooker without pressure regulator. Cook on high heat until steam passes through steam vent. 7. Reduce heat and cook for 15 minutes ensuring a steady stream of steam from steam vent.
8. Place pressure regulator in position. Bring to full pressure on high heat. Reduce  heat and cook for 50 minutes.
9. Remove cooker from heat .Allow to cool.
10 After cooling open cooker .Take out and uncover mold. Run a knife around edge of mold..Place a serving dish on top of mold and invert. Shake gently to release . Remove mold. Serve pudding hot , accompanied with hard sauce.

    

 

ratatouille

Olive oil         : 2 teaspoon.
Garlic             : 4 Cloves (finely chopped).
Onions           : 2 medium( thinly sliced).
Eggplant        : 1 medium (cut into 1/2 inch cubes)
Green pepper : 1 medium ( de seeded and cut into 1/2 inch pieces).
Tomatoes       : 2 large (peeled and cut into eighths).
Zucchini         :  1 (cut into 1/2 inch slices).
Salt                 :  11/2  spoon or ( according to taste).
Pepper            : 1/2 teaspoon.
Parsley            : 1 tablespoon ( chopped).


Preparation:

1.  Heat oil in cooker for about 1 minute. Add  garlic and onions. Stir fry till onions are transparent. Add remaining ingredients except parsley.
2. Stir and close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4 minutes.
3. Remove cooker from heat. Lightly release  the pressure.
4. Open the cooker. Remove the vegetables with spoon and place it on the serving dish.
5. Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally .
6. Pour over vegetables. Serve hot , garnished with parsley.