Tuesday 28 June 2011

Sphagetti Balls


Sphagetti Balls


Ingedients


French Beans 10-12
potatoes 2
cauliflower florets 10-12
capsicum chopped
peas
Carrots chopped
Mushrooms chopped
Onions chopped
oil
tomatos 100gms
Garlic 5-6 flakes
Bay leaf 1-2
Cheese 25 gms
Tomato Sauce one fourth cup
Salt and pepper as per taste


Method
Finely Chop onions and garlic
Heat oil in a pan and saute them
Add vegetables (except capsicum) along with bay leaves and mushrooms
Blanch and chop tomatos and add to above mixture and cook for sometime
Boil sphagetti in salted water till tender and wash with cold water
Add Ssuce to vegetables
Mix sphagetti well
Garnish with Grated cheese and bake for 1 minutes at 375 degrees

Stuffed Pan Cakes


Stuffed Pancakes
Ingredients for Pan cakes
Maida 50 gms
Salt as per taste
Oil half tsp


Method
Make a soft dough of maida and keep aside for 1 hour
Roll on the dough into small balls
Boil water and add 1 tsp oil
Drop 1 round ball at a time and cook for half minute each


For Stuffing
Ingredients
Potato 30 gms
onions 15 gms
french beans 15 gms
carrots 15 gms
green peas 15 gms
tomato ketchup
Chilli powder
oil 1 tsp
salt as per taste


Method
Cut all the vegetables into small pieces and boil along with the green peas
Mash potatoes
Heat oil in a pan and fry onions till translucent
Add all other ngredients and cool for 2-3 minutes


Sauce


Ingredients 


Tomatoes 250 gms
crushed garlic 2 florets
sugar half tsp
chilli powder one fourth tsp
cottage cheese 5 gms
tomato ketchup 1 tbsp


Method


To make Tomato Puree in hot oil add crushed garlic nad fry
add all the other ingredients and saute for 10 minutes


Fill the roll swith stuffing nad roll
In a greased tray spread sauce, cheese and corriender.
Bake at 400 degrees for 10 minutes

Fried Noodles


Fried Noodles
Rice Noodles  100 gms
tofu 5 gms
spring onions 1
sprouted moong 25 gms
roasted chopped peanuts 15 gms
chilli powder one fourth tsp
sugar 
soya sauce
lemon juice
garlic
oil 
salt


Method
Heat oil and add crushed garlic
Add fried tofu, spring onions,sprouted beans,pea nuts,noodles
Add the chilli powder, sugar, soya sauce,lemon juice and salt
Servre hot garnished with corriender and chopped peanuts

Green Thai Curry




Green Thai Curry




For the Rice
Ingredients:
Green Curry Paste  2 tbsp
Coconut Milk Half Cup
Green peas 25 gms
Mushroom 20 gms
Cauliflower florets 10 gms
capcicum diced 10 gms
babycorn 20 gms
sugar one fourth teaspoon
oil 1 tsp


Method
Half boil the mushrooms, peas, cauliflower, capsicum,baby corn
deep fry the paneer
Heat the oil add green curry paste and fry for 2 minutes
add cococnut milk
add the vegetables,paneer, sugar and salt and simmer for a few minutes
serve hot with steamed rice


Green Curry Paste
Ingredients
3-4 green chillies chopped
garlic 1
chopped onion 1
ginger small piece
corriender chopped
half lemon
dry corriender 1 tsp
dry cumin one and a half tsp
salt to taste
pepper as per taste


Grind all the ingredients while adding little water

Monday 27 June 2011

Layered Basmati Rice Recipe


Layered Rice




For Rice
Rice  100 gms
Cococunut Milk Half cup
Salt as per taste
Chopped corriender
Oil 1 tsp


Method
Wash and  drain the rice
heat oil in apan and rice and saute for 4-5 minutes
Add coconut milk,half cup water and salt
Bring a boil and cook
Sprinkle  Fresh corriender


For Vegetable Curry 
Ingredients
Baby Corn 1-2 slit
cauliflower 1 small
red curry paste   (recipe in another section)
Corn flour  1 tsp
coconut milk half cup
pineapple cubes 20 gms
lemon juice 1 tsp
sugar 1 tsp
soya sauce 1 tsp
oil 2 tsp
salt as taste


Method
Blanch Cauliflower and baby corn in hot water
heat oil and add red curry paste and fry
mix corn flour in coconut milk and add to fried curry paste.
add the blanched vegetables and pineapple to gravy
add lemon juice, sugar, soya sauce and bring it to a boil 


To Garnish:
Sliced Onions fried Brown
Spring Onions Chopped


Serving Method:
In a flat bottomed pan, spread a layer of rice and top with a layer of the vegetable curry
Repeat the layers bake at 200 degreea for 1 min 
Serve with brown fried onion and spring onion.

Red Curry Paste


Red Curry Paste


Dried Red Chillies  1-2
Onion Chopped 1
Garlic  1-2
Ginger  chopped in small amount
Lemon Grass 1 stalk
Corriender 
Dry Corriender 1 tsp
Cumin 2 tsp
white pepper salt as per taste


Method
Mix all the ingredients and red curry paste is ready
You can use it for gravy .

Vanilla Ice Creme Recipe


Vanilla Ice Creme
Ingredients
Milk  500 ml
Corn Flour  one and a half tea spoon
CMC powder  1 pinch
GMS powder 1 Table spoon
Sugar  400 gms
Fresh Creme Half Cup
Vanilla Essence 3-4 drops

Method
Mix all the ingredients except creme and essence
Boil the milk and stir continuously
Remove from the flame and to get cooled
Add essence and creme in the milk as it cools down
Place in aluminium vessel and pack it tightly
Keep in Fridge to set
When it is half set, beat in mixer again and keep to set
You can add nuts as per you choice at second setting.

Mix vegetable raita


Mix Vegetable Raita


Ingredients
Fresh Curd 
Chopped Onion 1
Chopped Tomato 1
Chopped Cucumber
Chopped Green Chilli 1
Chopped Corriender
Salt
Corriender Powder
Red Chilli Powder
Aseteofeda 1 pinch
Jeera half tea spoon
1 Tea spoon Ghee


Method:


Beat the fresh Curd and add all chopped vegetables except Corriender
Add salt as per taste
Heat Ghee in a Pan add jeera till it crackles 
Add a Pinch of Asetoefeda, coriender powder, chilli powder and pour it immediately in the curd misture.
Mix well, sprinkle freshly chopped Corriender.
Serve with Paranthas.

Dal Bati Recipe


Ingredients:
For the Bati 
2 cups wheat flour,1tbsp rava,4tbsp ghee,salt.For the Dal :1/2 cup ( green )moong dal,1 tbsp chana dal,1tbsp ghee,3 cloves of garlic,1/2 tsp garam masala,1/2 tsp dhania,1/2 tsp jeera1/2 tsp mustard,1/4 tsp haldi1tsp of chilli powder.
Method
For the bati Mix everything together and knead into a tight dough. Shape in to a ball. Preheat the oven at 410 degrees. place the balls on a cookie sheet and let it roast till golden brown. Keep turning for even cooking.
For the Dal.
Wash and cook the dal with haldi and salt. Heat ghee in a pan and add the jeera and mustard. Add all the other spices along with the crushed garlic cloves. Simmer the dal for a while until the aroma fills your senses.
While serving add some lemon juice.The bati needs to be dipped in ghee Mash the bati and mix with dal to enjoy the dish


Rajasthani Gatte ki Sabji



Rajasthani Gatte ki sabji


Ingredients
Gramflour (beasn)
Oil 1 tbsp
Salt ½ tsp
Chilli powder ½ tsp
Soda bi-carb 2 pinch
Onion Chopped 1 cup
Tomatoes chopped 1 cup
Yogurt 2 tbsp
Salt ½ tsp
Chiili powder 1 tsp
Turmeric powder 1 tsp
Ghee 2 tbsp
Cumin seeds 1 tsp


Method


Mix gramflour with 1/2 tsp salt, 1/2 tsp red chilly powder, 1tbsp of oil.
Make a stiff dough using very less amount of water. 
Cut these boiled rolled cylinders into small pieces.
Heat ghee in a deep pan. Put the tadka of jeera and add onion. Cook it for 5 minutes on medium heat till onion become slightly pink in color.
Now add salt, chilli powder, turmeric powder and tomatoes. 
Cook for 6-7 minutes till tomatoes are well cooked now add 3-4 tbsp of water and yogurt and cook for 2 minutes. 
Now add gatte to this Masala and mix well.
Add the water you have reserved to this curry and let it boil for5-6 minutes. Serve hot with steamed rice/Peas pulav or missi roti.

Brownies Homemade


Buttermilk  Brownies

Ingredients
2 c. sugar
2-1/4 c. flour
4 tbsp. cocoa
1/2 c. margarine
1 c. cold water
1/2 c. oil
1/2 c. buttermilk
1 tsp. soda
2 eggs
1 tsp. vanilla
FROSTING:
1 c. sugar
6 tbsp. butter
6 tbsp. milk

Boil for 1/2 minute, take off heat.  Add 1/2 bag chocolate chips.  May add nuts if desired.  Stir and spread on brownies.   
BROWNIES: Sift sugar, flour and cocoa in bowl.  In saucepan, bring to boil, water, margarine and oil.  Pour over dry ingredients and beat until creamy.  Add buttermilk, soda and eggs.  Beat thoroughly.  Bake at 350 degrees in jelly roll pan for 18 minutes.