Ingredients:
Watermelon pieces
sugar to taste
a pinch of salt
a pinch of pepper powder
cold water
Cardamom powder(optional)
Method:
Blend all the above ingredients. And serve immediately.
Ingredents:
1small cabbage, finely shredded
1 large onion, finely sliced
3 fresh green chillies, slit lenghtwise
2 medium potatoes, peeled and cut into 1" cubes
3 or 4 cinnamon sticks
1/2tsp turmeric powder
1/4tsp chilli powder
1 cup water
salt to taste
4 tbsps oil
few chopped coriander leaves
1tbsp grated fresh coconut (optional)
Preparation:
Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are pinkish colour or soft.
Add the potatoes, stir and fry on low heat for 5 minutes. stir in the turmeric and chilli powder.
Add the water and bring it to the boil, cover the pan and simmer until the potatoes are half cooked.
Add the cabbage and salt, stir and mix well, adjust the heat and cover the pan. cook until the vegetables are tender.
The cabbage should not be mushy, the finished dish should be fairly moist but not runny, take the lid off and let the liquid evaporate.
Stir in the coriander leaves and remove the pan from heat. If you want more taste add the grated fresh coconut.
Serve with chapati, naan, paratha, bread or any meals for side dish.
1small cabbage, finely shredded
1 large onion, finely sliced
3 fresh green chillies, slit lenghtwise
2 medium potatoes, peeled and cut into 1" cubes
3 or 4 cinnamon sticks
1/2tsp turmeric powder
1/4tsp chilli powder
1 cup water
salt to taste
4 tbsps oil
few chopped coriander leaves
1tbsp grated fresh coconut (optional)
Preparation:
Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are pinkish colour or soft.
Add the potatoes, stir and fry on low heat for 5 minutes. stir in the turmeric and chilli powder.
Add the water and bring it to the boil, cover the pan and simmer until the potatoes are half cooked.
Add the cabbage and salt, stir and mix well, adjust the heat and cover the pan. cook until the vegetables are tender.
The cabbage should not be mushy, the finished dish should be fairly moist but not runny, take the lid off and let the liquid evaporate.
Stir in the coriander leaves and remove the pan from heat. If you want more taste add the grated fresh coconut.
Serve with chapati, naan, paratha, bread or any meals for side dish.
Ingredients:
2 Banana
1cup milk
2tsp sugar
1tsp vanilla essence/ cardmom powder
Method:
Take all the ingredients and mix it in mixer then pour in a glass and put some ice cubes and serve cold.
2 Banana
1cup milk
2tsp sugar
1tsp vanilla essence/ cardmom powder
Method:
Take all the ingredients and mix it in mixer then pour in a glass and put some ice cubes and serve cold.
Ingredients:
Cucumber
cumin seeds - 1tsp
paprika - 1/4tsp
salt to taste
Yogurt/curd - 1 cup
Method:
Peel the cucumber and cut lengthwise into two halves. Slice each half finely. Heat a small pan and dry roast the cumin seeds until they pop. Allow the seeds to cool and crush them. Beat the yogurt and stir in the cumin along with the salt.Add the cucumber to the yogurt, mix thoroughly. Put the raita into a serving dish and Sprinkle the paprika evenly on the sliced cucumber. Cucumber raita is ready to serve.
Cucumber
cumin seeds - 1tsp
paprika - 1/4tsp
salt to taste
Yogurt/curd - 1 cup
Method:
Peel the cucumber and cut lengthwise into two halves. Slice each half finely. Heat a small pan and dry roast the cumin seeds until they pop. Allow the seeds to cool and crush them. Beat the yogurt and stir in the cumin along with the salt.Add the cucumber to the yogurt, mix thoroughly. Put the raita into a serving dish and Sprinkle the paprika evenly on the sliced cucumber. Cucumber raita is ready to serve.
Ingredients:
Green beans - 1/2 kg
garlic - crushed
butter - 2tbsps
cuminseeds - 1/2tsp
chilli powder - 1/4 tsp
samber powder - 1/2tsp
salt to taste
water - 2tbsps
grated coconut - 2 tbsps (optional)
chopped coriander leaves
oil- 1tsp
Method:
Heat the butter and oil and fry the cumin seeds, add the garlic and fry. Add the chilli powder and add the beans. Stir and fry for 3-4 minutes. Add the salt and water and mix well. cover the pan and simmer, until they are tender. stirring occasionally. Remove from the heat and stir in the coriander leaves and coconut.
Green beans - 1/2 kg
garlic - crushed
butter - 2tbsps
cuminseeds - 1/2tsp
chilli powder - 1/4 tsp
samber powder - 1/2tsp
salt to taste
water - 2tbsps
grated coconut - 2 tbsps (optional)
chopped coriander leaves
oil- 1tsp
Method:
Heat the butter and oil and fry the cumin seeds, add the garlic and fry. Add the chilli powder and add the beans. Stir and fry for 3-4 minutes. Add the salt and water and mix well. cover the pan and simmer, until they are tender. stirring occasionally. Remove from the heat and stir in the coriander leaves and coconut.
Ingredients:
Rice flour - 1cup
Wheat flour - 1/2 cup
jaggery powder/paste - 1/2cup
grated dry coconut - 1/4cup (desiccated coconut)
cardamom powder-1/2tsp
gasgase/poppy seeds/khuskhus- 2tbsps
hot ghee - 1tbsp
a pinch of baking soda
oil for deep frying
Method:
Mix rice and wheat flour, Then add coconut, cardamom powder, hot ghee, poppyseed, jaggery powder and mix well . Add little water at a time to make smooth dough and knead well. Leave for 30 minutes. Cut into lemon sized balls. And flatten lightly into small puris in medium thickness. Then deep fry on medium flame until golden brown or more both sides, do not let it burn. Place them in a plate, drain and store when it cools. Very tasty to eat and enjoy!
Rice flour - 1cup
Wheat flour - 1/2 cup
jaggery powder/paste - 1/2cup
grated dry coconut - 1/4cup (desiccated coconut)
cardamom powder-1/2tsp
gasgase/poppy seeds/khuskhus- 2tbsps
hot ghee - 1tbsp
a pinch of baking soda
oil for deep frying
Method:
Mix rice and wheat flour, Then add coconut, cardamom powder, hot ghee, poppyseed, jaggery powder and mix well . Add little water at a time to make smooth dough and knead well. Leave for 30 minutes. Cut into lemon sized balls. And flatten lightly into small puris in medium thickness. Then deep fry on medium flame until golden brown or more both sides, do not let it burn. Place them in a plate, drain and store when it cools. Very tasty to eat and enjoy!
Ingredients:
Toor dal - 1cup
chopped vegetables (potatoes,tomatoes, carrots,beans,brinjals,etc)
grated fresh coconut - 1/2 cup
tamarind pulp - 1tbsp
jaggery crushed - 1tbsp
red chillies - 6-8 or to taste
coriander powder - 1tbsp
fenugreek seeds/ methi-1/4tsp
cuminseeds/jeera - 1/2tsp
mustard seeds - 1/2tsp
turmeric powder - 1/2tsp
sesame seeds/til - 1/2tsp
a pinch of hing/asafoetida
few curry leaves
few coriander leaves , chopped
salt to taste
oil
Method:
Heat little oil in a pan and add fenugreek ,cuminseeds,mustardseeds,sesameseeds,redchillies and coconut and fry for 1 minute, and grind all the fried ingredients with coriander powder and water into a smooth paste. Pressure cook the dal with turmeric powder & 1tsp oil and cook for until dal is tender. Add vegetables, stir well and cook for 5-10 minutes. Add the ground paste, salt tamarind pulp and jaggery and mix well. And boil for few minutes. Heat the oil in a another small pan add mustard seeds,curryleaves and hing. Then pour the samber. stir well and add coriander leaves. Remove from the heat. Serve with plain rice or Idli or dosa.
Toor dal - 1cup
chopped vegetables (potatoes,tomatoes, carrots,beans,brinjals,etc)
grated fresh coconut - 1/2 cup
tamarind pulp - 1tbsp
jaggery crushed - 1tbsp
red chillies - 6-8 or to taste
coriander powder - 1tbsp
fenugreek seeds/ methi-1/4tsp
cuminseeds/jeera - 1/2tsp
mustard seeds - 1/2tsp
turmeric powder - 1/2tsp
sesame seeds/til - 1/2tsp
a pinch of hing/asafoetida
few curry leaves
few coriander leaves , chopped
salt to taste
oil
Method:
Heat little oil in a pan and add fenugreek ,cuminseeds,mustardseeds,sesameseeds,redchillies and coconut and fry for 1 minute, and grind all the fried ingredients with coriander powder and water into a smooth paste. Pressure cook the dal with turmeric powder & 1tsp oil and cook for until dal is tender. Add vegetables, stir well and cook for 5-10 minutes. Add the ground paste, salt tamarind pulp and jaggery and mix well. And boil for few minutes. Heat the oil in a another small pan add mustard seeds,curryleaves and hing. Then pour the samber. stir well and add coriander leaves. Remove from the heat. Serve with plain rice or Idli or dosa.
Ingredients:
.Cashew nuts - 100gms
.Evaporated milk or condensed milk or milk powder - 2tbsps
.Sugar - 2 cups
.Ghee - 2tbsps
Method:
.Grind the cashew nuts into a fine paste.
.In a vessel or pan keep the cashew paste on a low flame and keep on stirring until it becomes thick.
.Add sugar and milk while stirring.
.When the paste turns into a stiff ball add ghee.
.Remove from the stove and roll on a plate and cut them into required shape.
.Cashew nuts - 100gms
.Evaporated milk or condensed milk or milk powder - 2tbsps
.Sugar - 2 cups
.Ghee - 2tbsps
Method:
.Grind the cashew nuts into a fine paste.
.In a vessel or pan keep the cashew paste on a low flame and keep on stirring until it becomes thick.
.Add sugar and milk while stirring.
.When the paste turns into a stiff ball add ghee.
.Remove from the stove and roll on a plate and cut them into required shape.
Subscribe to:
Posts (Atom)
