Ingredients:
The juice of Lemon
sugar to taste
salt - a pinch
Cardamom powder - 1/4tsp
Method:
Put the sugar and salt in the water and stir until dissolved. Stir in the lemon juice. Strain the nimbu juice into the glasses.
Ingredients:
Evaporated milk - 1 tin or 1cup - thick milk powder milk
Butter 100grms
Sugar powder 1 cup
cocoapowder 2tbsp
Maida (all purpose flour) 2tbsps
Method:
1.Take a thick pan and add all the above ingredients.
2.Stir constantly on gentle heat till the mixture leaves the side of the pan (approximately
15 to 20 minutes).
3.Pour evenly into a buttered dish. Allow to cool and set,cut into squares or diamondshapes.
Evaporated milk - 1 tin or 1cup - thick milk powder milk
Butter 100grms
Sugar powder 1 cup
cocoapowder 2tbsp
Maida (all purpose flour) 2tbsps
Method:
1.Take a thick pan and add all the above ingredients.
2.Stir constantly on gentle heat till the mixture leaves the side of the pan (approximately
15 to 20 minutes).
3.Pour evenly into a buttered dish. Allow to cool and set,cut into squares or diamondshapes.
Ingredients:Cooked rice
salt to taste
curd/mosaru/yoghurt/laban
milk -1/4cup
For seasoning:
oil
mustard
jeera/cumin seeds
curry leaves
ginger, finely crushed
red chillies
green chilles
cashew nuts
For garnishing:
pomegranate and seed less grapes ( optional)
coriander leaves -finely chopped
Method:
Heat the oil and fry the mustard and jeera until the are brown. Add the chillies, curry leaves, red chillies, green chillies,crushed ginger and cashew nuts and fry for 1 minute. Remove the pan from the heat. Pour this seasoning to the rice and add curd/yoghurt, salt and milk and mix well. Add coriander leaves, pomegranate and grapes and mix well. Serve with any meals.
INGREDIENTS:
seedless grapes, halved - 1 cup
apple, diced - 1 cup
banana, peeled and sliced - 1 cup
strawberries, sliced - 1/2 cup
pineapple chunks - 1/2 cup
pomegranate seeds - 2tbsps
honey - 2tsps (optional)
sugar to taste
Preparation:
Mix well all the fruits, honey and sugar. Serve immediately or chilled.
seedless grapes, halved - 1 cup
apple, diced - 1 cup
banana, peeled and sliced - 1 cup
strawberries, sliced - 1/2 cup
pineapple chunks - 1/2 cup
pomegranate seeds - 2tbsps
honey - 2tsps (optional)
sugar to taste
Preparation:
Mix well all the fruits, honey and sugar. Serve immediately or chilled.
Ingredients for Koftas:
Plain flour - 4 tbsps
paneer - 4oo gms
green chillies - 4, finely chopped
baking powder - 1tsp
chopped coriander - 1tbsp
salt to taste
ghee / oil for deep frying
Method:
Crumble the paneer and knead well. Mix the paneer, plainflour, baking powder, chillies, corriander and salt. Make into small balls and deep fry in ghee / oil , keep aside these koftas.
Ingredients for gravy:
chopped tomatoes
fresh cream - 1 cup
ghee / oil - 4 tbsp
chilli powder - 1tsp
salt to taste.
Grind the following ingredients in a mixie ;( for the gravy)
grated fresh coconut, chopped onions, garlic cloves, green chillies, red chillies, corianderseeds, cumin seeds, khuskhus ( gasagase), ginger chopped coriander leaves.
Preparation Method:
In a sauce pan add tomatoes and water and cook. until tomatoes are soft, prepare a soup.
Heat the oil/ghee in a vessel and add ground masala paste and fry the paste very well. Add the chilli powder and fry for 1 minute. Add the tomato soup, cream and salt and boil the gravy for 10 minutes. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes or until the koftas are firm. Remove from heat. Add coriander leaves and stir well. Serve with naan, chapati, roti or parathas and salad.
Plain flour - 4 tbsps
paneer - 4oo gms
green chillies - 4, finely chopped
baking powder - 1tsp
chopped coriander - 1tbsp
salt to taste
ghee / oil for deep frying
Method:
Crumble the paneer and knead well. Mix the paneer, plainflour, baking powder, chillies, corriander and salt. Make into small balls and deep fry in ghee / oil , keep aside these koftas.
Ingredients for gravy:
chopped tomatoes
fresh cream - 1 cup
ghee / oil - 4 tbsp
chilli powder - 1tsp
salt to taste.
Grind the following ingredients in a mixie ;( for the gravy)
grated fresh coconut, chopped onions, garlic cloves, green chillies, red chillies, corianderseeds, cumin seeds, khuskhus ( gasagase), ginger chopped coriander leaves.
Preparation Method:
In a sauce pan add tomatoes and water and cook. until tomatoes are soft, prepare a soup.
Heat the oil/ghee in a vessel and add ground masala paste and fry the paste very well. Add the chilli powder and fry for 1 minute. Add the tomato soup, cream and salt and boil the gravy for 10 minutes. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes or until the koftas are firm. Remove from heat. Add coriander leaves and stir well. Serve with naan, chapati, roti or parathas and salad.
Ingredients:
Basmati rice /long grain rice - 1 cup
cumin seeds - 1tsp
butter/ghee - 1tbsp
oil - 1tbsp
salt to taste
water - 1 and 1/2 cup
Method:
Soak the rice for 30 minutes and drain the rice and set aside.
Heat the oil and ghee over medium heat and fry the cumin seeds until they are brown. Add the rice and salt, stir and fry for 2-3 minutes. Add the water and bring to the boil. Cover the pan and cook for 20 minutes. Serve with any masala gravies and raita.
Basmati rice /long grain rice - 1 cup
cumin seeds - 1tsp
butter/ghee - 1tbsp
oil - 1tbsp
salt to taste
water - 1 and 1/2 cup
Method:
Soak the rice for 30 minutes and drain the rice and set aside.
Heat the oil and ghee over medium heat and fry the cumin seeds until they are brown. Add the rice and salt, stir and fry for 2-3 minutes. Add the water and bring to the boil. Cover the pan and cook for 20 minutes. Serve with any masala gravies and raita.
Ingredients:
2 cups - scraped coconut
5-6 greenchillies or to taste
1 inch ginger piece
4 garlic cloves
5-6 greenchillies or to taste
1 inch ginger piece
4 garlic cloves
small marble size tamarind
2tbsps fried channadal(putani)
1/2 tsp -jeera
few curry leaves
few coriander leaves
salt to taste
Method:
Grind the all ingredients in a small grinder. chutney is ready.
Temper with little oil,urdadal and curry leaves(optional).
2tbsps fried channadal(putani)
1/2 tsp -jeera
few curry leaves
few coriander leaves
salt to taste
Method:
Grind the all ingredients in a small grinder. chutney is ready.
Temper with little oil,urdadal and curry leaves(optional).
Ingredients:
Lemon juice - 1tbsp
cumin seeds/jeera - 2 tbsps
red chillies - 1-2
few mint leaves, chopped
salt - 1/4tsp
sugar-1tsp
Method:
Heat a pan and dry roast the cumin seeds until they are light brown, and crush them lightly.
Put the water in a saucepan and bring it to the boil. Add the crushed cumin, red chillies, mint, salt and sugar. Cover the pan and simmer for 15-20 minutes.
Stir in the lemon juice and remove from heat. Allow the drink to cool and serve to drink.
Lemon juice - 1tbsp
cumin seeds/jeera - 2 tbsps
red chillies - 1-2
few mint leaves, chopped
salt - 1/4tsp
sugar-1tsp
Method:
Heat a pan and dry roast the cumin seeds until they are light brown, and crush them lightly.
Put the water in a saucepan and bring it to the boil. Add the crushed cumin, red chillies, mint, salt and sugar. Cover the pan and simmer for 15-20 minutes.
Stir in the lemon juice and remove from heat. Allow the drink to cool and serve to drink.
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