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Showing posts from March, 2013

Prawn Pulao

Ingredients:
Prawns - 450 gms (shelled without heads)
Ginger garlic paste - 1 tbsp
Green chilli paste - 1 tbsp
Onion - 2 (sliced)
Cumin Powder - 1 tsp
Tomatoes - 5
Coconut - 1/2 cup (grated)
Coconut Milk - 1/2 cup
Salt to taste
Oil  - 1/4 cup

For the Pulao:
Basmati Rice - 2 1/2 cups
Cardamom - 5
Cloves - 10
Cinnamon - 2 sticks
Salt to taste

Method:

Boil the rice along with other ingredients in excess water till 2/3 done. Then drain the water completely. Keep the rice aside.Heat the oil in kadai, add sliced onions and fry till they are brown. Remove and keep aside.In the same oil, fry ginger garlic paste, chilli paste. Add cumin powder and stir fry for 2 minutes.Add chopped tomatoes and cook till oil separates.Now add coconut milk and grated coconut, salt. Stir until the gravy is thick.Add prawns. Stir for 2 minutes then remove from fire.Now transfer this to thick bottom vessel. Top it with parboiled rice. Garnish with fried onions.Cover with lid, seal the sides with atta dough and cook in low flame for…

Bone Soup

Ingredients:
Bones - 250 ggms
Carrot - 1
Ginger garlic paste - 1 tbsp
Coriander seeds - 2 tsp
Cardamom - 3
Cloves - 2
Cinnamon -  small piece
Pepper powder- 1 tsp
Salt to taste
Butter - 1 tbsp

Method: Wash and crush the bones. Put them in a vessel add 4 glasses of water and bring it to boil.Add chopped carrot, coriander seeds, cloves, cardamom, ginger garlic paste, cinnamon.Cook in low flame till the water in the soup becomes half.Now strain the soup and add salt and pepper to taste.Add butter and serve.This is healthy soup.

Menthi Gongura Pachadi (Fenugreek Red Sorrel Pickle)

Ingredients:
Red Sorrel Leaves - 1 kg
Fenugreek Seeds - 150 gms
Chilli Powder - 150 gms
Salt - 100 gms
Turmeric -  1 tsp

For Talimpu:
Oil - 1/4 kg
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 2 tsp
Curry leaves -few
Red chillies - 10
Garlic pod - 1 (crushed)

Method:

Remove the stems of sorrel leaves, wash and dry them on dry cloth.Dry roast fenugreek seeds and make it fine powder.Heat 2 tbsp of oil in kadai, fry sorrel leaves till soft in low flame.Cool and grind along with salt, turmeric, chilli powder  and fenugreek powder to make paste.Now heat remaining oil, add all talimpu ingredients and fry till mustard crackles.Remove from fire and cool. Add pachadi and mix well.Transfer the pickle to dry jar and store.

Drumstick Leaves with Coconut (Munagakku Kobbari Vepudu)

Ingredients:
Drum stick leaves - 3 cups
Coconut - 1 cup (grated)
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Cumin & Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves -  few
Oil - 2 tbsp

Method:

Wash drumstick leaves and drain the water.Heat oil in kadai, add cumin, mustard seeds, urad dal and curry leaves. Fry till mustard crackles.Add drumstick leaves, salt, turmeric and chilli powder.Cook in low flame for 10 minutes.Add grated coconut and mix well.Cook another 5 minutes in low flame or till dry.

Ragi Pindi Dosa

Ingredients:Ragi Flour - 2 Cups
Sour Butter Milk - 1 Cup
Green chillies - 4
Salt to taste
Onions - 2
Baking soda - a pinch
Oil for cooking dosa

Method:

Finely chop onions and green chillies.Now mix all the ingredients in a bowl, Add sufficient water to make little thin batter.Keep aside for 15 minutes.Heat pan and pour ladle full of batter to make thin dosa. Sprinkle little oil on top and sides.Cook both sides and serve hot with chutney.



Kashmiri Kabab

Ingredients:
Minced Meat - 500 gm
Ginger - 1 tsp (chopped)
Cumin seeds - 1 tsp
Cloves - 2
Black Cardamom - 1
Milk - 1 1/2 cups
Green Chillies -2
Coriander leaves - 1 tbsp (chopped)
Egg white - 1
Garlic cloves - 4
Salt to taste
Oil for frying

Method:

Cook all the ingredients together except egg white till tender and dry.Cool and grind it finely.Make balls and dip in egg white and fry till golden brown.Serve with paranthas and mint chutney

Chocolate Treats

Ingredients:
Butter - 125 gms
Sugar - 125 gms
Egg - 1
Maida - 200 gms
Vanilla essence - 1 tsp
Milk Chocolate - 1 bar

Method:

Preheat the oven to 200c.Mix the sugar and butter and add the egg then slowly mix in the flour. Add water if necessary.Add the vanilla essence then mix again until the mixture is pour able.Pour the mixture into  the  wrappers. Then put in the oven for 25 minutes.Once the cake is baked and cooled, melt the chocolate then pour on the top add some sprinkles.Keep it in the refrigerator to cool.

Gatte Ke Chawal

Ingredients:
Gram Flour - 250 gms
Refined Oil - 2 tbsp
Aniseed - 1 tsp
Cumin seed - 1/2 tsp
Salt and pepper to taste
Oil for frying

For Chawal (rice):
Basmati Rice - 500 gms
OIl - 4 tbsp
Mustard seeds - 1/2 tsp
Aniseed - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 5-6
Lemon - 1
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Asafoetida -  a pinch

Method:
For Gatte:

Mix together all the above ingredients.Add very little water. Form a hard dough.For mixture into thin and long rolls.Steam them for 30 minutes. Cool and cut into 1/4 " pieces.Heat 1 tbsp of oil, fry gatte over slow flame till they are slightly brown.Remove and keep aside.For Chawal: Wash and soak rice for 30 minutes. Drain the water.Heat 4 tbsp of oil in thick bottom vessel, add asafoetida, mustard and cumin seeds, cloves, aniseed. Fry till mustard crackles. Add rice and saute for a while.Add all spices and salt except garam masala. Fry little.Add 500 ml luke warm water and fried gatte.…

Kadambam

Ingredients:
Rice - 450 gms
Arhar Dal - 115 gm
Channa dal - 55 gms
Tamarind - 55 gms
Coriander seeds - 15 gms
Asafoetida -  a pinch
Urad dal - 15 gm
Oil - 15 ml
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chillies - 5 gm
French Beans - 55 gms
Brinjal - 55 gms
Pumpkin - 55 gm
Green chillies - 5 gms (split)
Potatoes - 55 gms
Green peas - 55 gms
Raw banana - 1
Drumsticks - 2
Ginger - 15 gms
Spring onions - 2-3
Coconut - 55 gms
Curry leaves - few

Method:

Cook rice by adding sufficient water till done. Keep aside.Cook arhar dal and channa dal together till tender.Chop all the vegetables and boil them in salted water.Soak tamarind in hot water for 10 minutes then extract juice from it.Heat oil, add chopped onion, green chillies and ginger. Saute for 2-3 minutes.Add vegetables along with tamarind juice.In 1 tsp of oil, roast urad dal, red chillies, asafoetida, turmeric and coriander seeds.Cool and grind to make powder.Now add dal mixture to cooked vegetables. Add ground powder and mix well.Add Rice and mix w…

Poppy seeds Mysore Pak

Ingredients:
Besan - 1/2 cup
Maida - 1/2 cup
Poppy seeds - 1/2 cup (ground)
Sugar - 2 1/2 cups
Ghee - 3 tbsp
Water - 1 cup
Cardamom Powder - 1 tsp
Melon seeds - few

Method:

Sieve besan and maida together and mix ground poppy seeds well.Add ghee, sugar and water in a heavy bottomed pan and heat to boil, stirring constantly.Add besan -  maida mixture slowly, stirring the mixture all the time.When the mixture leaves the bottom, transferred to greased plate.Sprinkle melon seeds and cardamom powder on top.Cut into pieces while the mixture is still warm.Cool and serve.

Menthi Majjiga (Methi Butter Milk)

Ingredients:
Butter Milk - 250 ml
Coriander leaves - 1 tbsp (chopped)
Curry leaves - 2
Fenugreek Seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Green Chillies - 4  (chopped)
Mustard seeds - 1/4 tsp
Salt to taste
Turmeric  -  a pinch
Oil - 1 tsp

Method:

Mix coriander leaves, chillies, salt and turmeric to Butter Milk.Heat oil in a pan, add cumin, fenugreek and mustard seeds, curry leaves. Fry till mustard crackles.Pour this over butter milk.Serve with rice.

Coconut Chutney with Curd

Ingredients:
Coconut - 1
Green chillies - 6
Curd - 250 ml
Coriander leaves - small piece
Turmeric - a pinch
Curry leaves - few
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Salt to taste
Oil - 1 tbsp

Method:

Whip the curd, add salt, turmeric, chopped chillies, Coriander leaves and mix wellGrate the coconut and then mix in curd mixture.Heat the oil, add red chilli, cumin and mustard seeds and curry leaves. Fry till mustard crackles.Pour this over chutney.

Citrus Cookies

Ingredients:
Chocolate Cake Mix (No sugar) - 226 gms
lemon peel - 15 gms (freshly Grated)
Orange Peel - 5 gms (freshly grated)
Orange juice - 45 ml
Egg white - 1

Method:

Combine all the ingredients in a mixing bow and beat at medium speed until mixture is smooth. Drop by teaspoon fulls onto greased cookie sheet. Bake at 350 F for 8 - 10 minutes.Remove from sheet immediately and let it cool.

Smoked Salmon on Multi Grain Bread

Ingredients:
bread slices - 2
Smoked salmon - 50 gms (thinly sliced)
Butter - 10 gms
Spring onion - 1
Sour  Cream - 10 gm
Lettuce - 2 leaves
Red capsicum - 1 tbsp (thinly sliced)
Capers - 6

Method:

Apply butter on the bread slices. Take a slice of smoked salmon and place it on a slice of bread on which lettuce has been placed, not leaving any part uncovered.Garnish with spring onion green, capers and capsicums.Put a dab of chilled sour cream and serve chilled.This sandwich can be serve with a tossed salad and french fries.

Date Mousse

Ingredients:
Date Puree - 1/2 cup
Castor Sugar - 2 tbsp
Gelatine - 1/2 tsp (dissolved in water)
Fresh Cream - 1/3 cup (whipped)
Eggs - 3 (whites and yolks separately)
Chocolate chips - 50 gms

Method:

Mix the date puree and egg yolks.Fold in the dissolved gelatine then add cream.Beat sugar and egg whites till stiff.Add it to the rest of the mixture.Put the mixture in a bowl and keep it in a refrigerator to set.Sprinkle chocolate chips before serving.

Orange and Banana Pudding

Ingredients:
Orange jelly - 1/2 packet
Oranges - 2 
Banana - 1
Cream - 1 cup
Castor Sugar - 2 tbsp
Cinnamon powder -  a pinch

Method:

Prepare jelly as per the instructions of the packet. When set, cut into small pieces and place them in a bowl.Peel and chop oranges and banana.Beat cream and sugar until the mixture is stiff. Pour over jelly.Top with orange segments and banana.Sprinkle cinnamon powder on top and serve immediately.

Instant Vermicelli Idli

Ingredients:
Vermicelli - 1 1/4 cup
Semolina - 1 cup
Sour curd - 2 cups
Onion - 1 (chopped)
Curry leaves -  few (chopped)
Green chillies - 2-3
Channa dal - 2 tbsp
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tbsp
Baking powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp

Method:

Soak channa dal for 1 hour and drain the water.Fry semolina and vermicelli separately in 2 tbsp of oil till aroma comes. Keep aside to cool.Heat the remaining 1 tbsp of oil and fry the chopped onions till brown.Add chopped green chillies, curry leaves, channa dal, cashew nuts and kishmish and salt. Fry for i minute, stirring constantly. Keep aside to cool.Beat the curd and mix all the ingredients, baking powder to it. Mix properly.Grease the idli mould and pour idli mixture into each mould.Place the idli plates in cooker and steam cook in high flame for 10 minutes and in low flame for 5 minutes.Serve hot with coconut chutney.

Cottage Cheese Biscuits

Ingredients:
Butter - 200 gms
Flour - 400 gms
Eggs - 2
Cottage cheese - 100 gms
Salt - 1 tsp
Milk - 2-3 tbsp
Baking powder - 1/2 tsp
Sugar - 1 tsp

Method:

Grate cheese and rub with palm to make into soft dough. Keep aside.Sieve flour, salt and baking powder and add sugar and butter. Mix this mixture. It will become like bread crumbs.Add cheese and beaten eggs. Add milk if required to make dough.The dough must be little softer. Keep aside for one hour.Divide the roll into 2 parts. Roll them like chapati with rolling pin. The thickness should be 2 cm.Then cut into desired shapes and arrange them in greased plate.Bake them in preheated oven for 20-30 minutes till they become light brown.

Straw Berry - Vermicelli Delite

 Ingredients:
Milk - 1 litre
Vermicelli - 100 gms
Straw berry Custard powder -2 tbsp
Sugar - 1 cup
Cashew nuts - 10
Kishmish - 10
Pista - 10
Ghee - 1 tbsp
Straw berry essence - few drops

Method:

Heat ghee in a pan, fry cashew nuts,pista and kishmish. Remove from pan. In the same pan add vermicelli and fry till golden colour.Mix custard powder in 1/2 cup of milk.Boil the milk, add vermicelli and cook till soft.Add sugar and cook till it dissolves then add custard.Cook for 2 minutes, stirring continuously. Add dry fruits and essence. Mix well and remove from fire.Serve.

Aloo Matar (Bangala Dumpa Batani Kura)

Ingredients:
Potatoes - 500 gms
Green Peas - 250 gms
Onions - 2
Green chillies - 7-8
Salt to taste
Ginger  - small piece
Turmeric - 1/2 tsp
Oil - 2-3 tbsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

Peel and cut potatoes into medium size pieces.Grind green chillies, ginger, onion pieces and salt to make paste.Heat oil in kadai, add ground paste and fry for few minutes.Add potato pieces and green peas, turmeric. cook for 2-3 minutes.Add water and close the lid. cook till potatoes are tender.Remove from fire and add lemon juice and coriander leaves. Mix well.Serve.

Bangala Dumpa - Panasa Thonalu Kura (Potato Jack fruit Curry)

Ingredients: Panasa Thonalu - 750 gms Potatoes - 300 gms Asafoetida - a pinch Cumin seeds - 1/2 tsp Fenugreek seeds - 1/2 tsp Salt to taste Chilli powder - 1 tsp Green Chillies - 5-6 Dry ginger powder - 1/4 tsp Ginger -  small piece Amchur - 2 tsp Turmeric - 1 tsp Cardamom - 2 Cloves - 2 Cinnamon - small piece Oil - 250 gms Ghee - 100 gms Coriander leaves - 1 tbsp (chopped)
Method:
Remove seeds from thonalu and cut them into two pieces.Peel and cut potatoes into medium pieces.Take cumin seeds, fenugreek seeds, ginger and dry ginger and grind them to make powder.Heat oil in kadai, deep fry potatoes and jack fruit pieces separately. Heat ghee in kadai, add asafoetida, cloves, cardamom, cinnamon and ground powder.Add fried potatoes, jack fruit pieces. Mix well and fry them.Add salt, turmeric, chilli powder, green chillies and amchur. Mix well and cook for 5 minutes.Add 2 cups of water and close the lid. Cook for 10 - 15 minutes till pieces are tender.Garnish with coriander leaves.


All purpose Barbecue sauce

Ingredients:
Cider vinegar- 50 ml
Water - 115 ml
Sugar - 2 tbsp
English mustard - 1 tbsp
Black pepper - 1/2 tsp
Salt - 1 1 /2 tsp
Paprika - 1/4 tsp
Lemon - 1 slice
Onion - 1
Butter -75 gms
Tomato or chilli sauce - 115 ml
Worcestershire sauce - 2 tbsp

Method:

Combine the vinegar, water, sugar, mustard, pepper, salt, paprika, lemon, onion and butter in a sauce pan.Simmer for 20 minutes, stirring occasionally.Remove the sauce pan from the heat, and stir in the tomato and Worcestershire sauce.Remove and discard the lemon slice.Use the sauce as a baste when grilling or barbecuing beef,lamb, chicken or fish.

Maida Burfi

Ingredients:
Maida - 1 1/2 cup
Palakova - 1 cup
Sugar - 1 cup
cashew nuts - 1 cup  (chopped finely)
Rose Water - 1 tbsp
Cardamom Powder - 1/4 tsp
Ghee for frying

Method:

Add ghee to maida and rub the flour like bread crumbs.Add sufficient water to make dough.Cover with wet cloth and keep aside for 30 minutes.Make small balls and roll them like puri.Heat ghee, fry them till golden colour.Break the puri's into tiny pieces and grind them to make fine powder. Keep aside.Now in a vessel, put palakova, sugar, rose water. Cook in low flame, stirring continuously. Add cashew nuts, puri powder and cardamom powder and mix well.Cook till it becomes thick then transferred to greased plate.Cool and cut into pieces.

Kofta Pulao

Ingredients:

For Kofta:
Cauliflower - 300 gms
Gram Flour - 100 gms
Coriander leaves - small bunch
Green chillies - 2-3
Salt to taste
Oil for frying

For Rice:
Rice - 200 gms
Tomato - 100 gms
Onions - 2
Coriander powder - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Oil

Method:

Grate cauliflower. Mix all the ingredients by adding little water to make balls.Deep fry the koftas till golden brown and keep aside.Make onion paste and tomato paste separately.Soak the rice for 30 minutes.Heat the 2-3 tbsp of oil in thick bottom vessel, add onion paste and fry till brown.Add tomato paste, turmeric, salt, chilli powder and coriander powder. Add little water and cook till oil floats.Add rice and koftas, cook in medium flame for 5 minutes then add sufficient water and close the lid.Cook till rice is done.Serve hot with chutney or raita.

Lemon Pudding Cake

Ingredients:
Butter - 50 gms
Eggs - 3
Sugar - 75 gms
Milk- 225 ml
Maida - 25 gms
Grated rind of 1 lemon
Lemon Juice - 75 ml

Method:
Preheat the oven to 180 C. In a mixing bowl, beat the whites of the eggs until stiff.In a separate bowl, cream the butter and sugar until light and fluffy.Beat in the lemon rind, lemon juice and the egg yolks, one at a time, until when mixed.Beat in the milk then the flour until blended.Fold the beaten egg white into the lemon mixture, then pour into a greased ovenproof dish.Set the dish in a large pan.Pour hot water into the pan to come half way up the sides of the dish.Bake for 35 minutes.Serve warm or cold.

Bitter Gourd with Okra

Ingredients:
Bitter Gourd - 250 gms
Okra - 250 gms
Onions - 2 - 3
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp
Oil - 50 gms
Cumin and mustard seeds - 1/2 tsp
Curry leaves

Method:

Cut and boil bitter gourd in salted water till tender. Drain the water completely.Wash and dry the okra with cloth.Remove the both edges.Slit the okras.Mix salt, 1/2 tsp of turmeric, 1 tsp of  chilli powder, garam masala and amchur.Fill the masala into slit okra.Heat the oil, add cumin, mustard and curry leaves. Fry till mustard crackles.Add bitter gourd slices and fry in low flame till they are brown and cooked.Add chopped onions and stuffed okras.Cook in low flame for for few minutes till okra almost cooked.Then cover the lid and cook another 10 minutes in low flame.



Bottle Gourd Kurma (Sorakaya Kurma)

Ingredients:
Bottle Gourd - 1 (small)
Ginger garlic paste - 1 tsp
Coconut & Poppy seed Paste - 1/2 cup
Coriander powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Red chilli Powder - 1 tsp
Green chillies - 2
Onion - 1
Curd - 1 tbsp
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

Method:

Peel and chop bottle gourd into small pieces.Finely chop onions and green chilliesHeat oil in pressure cooker, add cumin seeds and curry leaves.Add chopped onions, green chillies and ginger garlic paste. Saute for 2 minutes.Add bottle gourd pieces and cook in medium flame for 5 minutes.Then add salt, turmeric, chilli powder, coriander powder and coconut paste.Mix well and add 1 cup of water. Close the lid and cook for 3 whistles or till gourd pieces are tender.Cool and open the lid, cook till the gravy is little thick then add curd and coriander leaves.Remove and serve.





Fruit Chutney

Ingredients:
Banana - 1
Apple - 1
Mango - 1
Pineapple Slices - 3
Ginger - 50 gms
Raisins - 170 gms
Sugar - 1 cup
Malt Vinegar - 175 ml
Onion - 1
Coriander seeds - 1/2 tsp
Aniseed - 1/2 tsp
Salt to taste

Method:

Cut all fruits and onion into small pieces. Grate the ginger.Put all fruits, raisins, sugar, ginger, onion, malt vinegar in a pan and simmer for 10 - 15 minutes.Coarsely ground roasted coriander and aniseeds.Add this to fruit mixture along with salt.Mix well and cook for 5 minutes till it becomes thick and sticky.Cool and serve with bread or chapatis.

Cream of Mushroom Soup

Ingredients:
Button Mushrooms - 100 gms
Onion - 1
Potato - 1 (small)
Milk - 1 cup
Corn flour - 1 tbsp
Butter - 1 tbsp
Salt and white pepper to taste

Method:

Peel,chop and boil onion and potato in 2 cups of water till soft.Blend in a mixie and sieve.Grind 1/2 of the mushroom and finely chop the remaining.Heat butter, add corn flour and cook for a minute in low flame.Add milk slowly and cook till thick.Add onion stock, ground and chopped mushrooms and 2 cups of water.Add salt and pepper.Bring it to boil and let it simmer for 5 minutes.Serve with buns.

Corn Flake Biscuits

Ingredients:
Butter -240 gms
Maida- 400 gms
Eggs - 2
Sugar - 320 gms (powdered)
Corn flakes - 300 gms (crushed finely)
Vanilla essence- few drops
Baking powder -1/2 tsp

Method:

Sieve maida and baking powder twice. In a mixing bowl, beat butter and sugar till smooth.Beat eggs and vanilla essence and stir in butter mixture.Add maida and mix it to make soft dough.Make balls and press them like round biscuits.Roll them in crushed corn flour.Arrange them in greased baking sheet.Bake them in moderate oven for 1 15 minutes.

Rice Cutlets

Ingredients:
Cooked rice - 2 cups
Flour - 1/2 cup
Green peas - 1/2 cup (boiled)
Coriander leaves - 2 tbsp (chopped)
Ginger and chilli paste - 1 tbsp
Salt to taste
Oil for frying

Method:

Mash cooked rice and green peas slightly.Now mix all the ingredients in a bowl. Wetness of rice and green peas are sufficient to bind the mixture. If need use little water.Make balls and flatten them as cutlets.Heat oil and fry till golden brown.Serve with sauce and chutney.

Stuffed Capsicums

Ingredients:
Capsicum - 250 gms (medium)

For filling:
Moong dal - 200 gms
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Cumin powder - 1/4 tsp
Oil - 3 tbsp
Water - 2 cups
Almonds - 12 (peeled and sliced)
Coriander leaves -  chopped

Method:

To prepare filling:

Boil moong dal, along with salt and turmeric till it is cooked and no water is left.Heat 1 tbsp of oil, add cumin and chilli powder. Add cooked dal and chopped coriander leaves.Remove from fire.Cut capsicums lengthwise. Scoop out the seeds.Fill with dal mixture.Heat the oil in pan, arrange the stuffed capsicums. Cover and cook in medium flame till the capsicums are cooked.Garnish with chopped coriander leaves and almond flaked.



Mango Rabri

Ingredients:
Alphonso Mango Pulp - 1 cup
Milk - 6 cups
Sugar - 1 cup

Method:

Boil the milk till it acquires a granular consistency. Remove from fire, add  sugar and stir until dissolved.When it is cool add mango pulp and mix well.Transfer to bowl and refrigerate.Serve chilled.

Chocolate Nut Bread

Ingredients:

Maida - 4 cups
Sugar - 1 cup
Baking powder - 1 tsp
Baking soda -1 tbsp
Salt - 1 tsp
Eggs - 2
Vegetable oil - 2/3 cup
Milk - 1 3/4 cups
Dark Chocolate chips - 350 gms
Walnuts - 1 cup

Method:

Preheat oven to 350 F. Grease two loaf pans.Combine flour, baking powder, baking soda and salt in a large bowl.Combine eggs, sugar, milk and vegetable oil in medium bowl.Add to the flour mixture and mix gently .Stir in chocolate chips and nuts.Transferred to greased loaf tins.Bake for 55-60 minutes or until needle inserted in center comes out clean.Cool on wire racks.



Paneer in Microwave

Ingredients:
Paneer - 250 gms
Onions - 2  (sliced)
Capsicum - 1 (sliced)
Tomato puree - 1/2 cup
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala -1/2 tsp
Fresh cream - 1/2 cup
Ghee - 2 tsp

Method:

Heat ghee in oven proof bowl for 1 minute in high.Add sliced onions and capsicum. Cook for 2 minutes.Then add tomato puree, cream, salt, turmeric, chilli powder and garam masala.Mix well and cook for 2 minutes.Cut paneer into cubes and add to the masala. Mix well.Cook again for 3 minutes.Serve hot.

Carrot Kheer - 2

Ingredients:
Carrot - 250 gms
Sugar - 150 gms
Ghee - 1 tbsp
Cashew nuts - 10
Kishmish - 10
Almonds - 5
Milk - 1 litre
Wheat rawa - 1 tbsp
Rose essence - few drops

Method:

Peel and grate carrots.Put grated carrot and 250 ml of water in vessel and bring it to boil.Cook till carrot is tender and soft. Add boiled milk and cook for 5 minutes.Add wheat rawa and cook another 10 minutes in low flame.Add sugar and cook till it becomes little thick.Lastly add fried cashew nuts, kishmish and rose essence.Garnish with chopped almonds.

Boondi Curd Raita

Ingredients:
Curd - 500 gms
Boondi - 100 gms
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Salt to taste
Sugar - 1/2 tsp
Coriander leaves - 1 tbsp (chopped)

Method:

Beat the curd without lumps.Add salt, red chilli powder, cumin powder. Mix well.Take water in  a bowl, dip boondi in water, remove immediately then add to curd.Garnish with coriander leaves.