Archive for October, 2008
Here is a simple salad thats easy to make and yummy as well as healthy.
Ingredients:
Beetroot- 2 medium sized, peeled washed and grated.
Pomegranate: 1 ( skin removed and seeds kept aside)
Salt to taste.
Method:
Just toss the grated beetroot, pomegranate seeds and salt together . Viola salad ready .
Ingredients
1 lb. tender lamb, cut into cubes
1 stick cinnamon
23 cloves
12 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yoghurt)
1 pod garlic
1″ piece ginger
4 tbsp ghee/oil
23 tsp chopped coriander leaves
Salt to taste
Instructions
1. Powder 1/2 the cinamon stick, 1 clove and 1 cardommom.
2. Mix with some salt and rub this on the lamb.
3. Set aside for 10 minutes.
4. Pressure cook the lamb til soft.
5. Drain and set aside.
6. In 1 tbsp ghee, fry the green chillies,1/2 a
7. sliced onion, poppy seeds, ginger and garlic.
8. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and remaining cinamon, clove and cardammom.
9. Heat the remaining ghee and saute the onion cubes.
10. When the onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala.
11. Now add the chopped tomatoes and fry for another couple of minutes.
12. Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.
12. Remove from heat and mix in the cooked lamb and salt to taste.
13. Add some water if the dish is too dry and heat through.
14. If the meat was not fully cooked before, it should in this step.
15. To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala.
16. Serve garnished with chopped coriander leaves.
Ingredients
Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp
Bread crumbs 3 1/2 cups
Paprika powder 2 tsp
Salt to taste
Oil for frying
Batter
White flour 1 cup
Milk 1/2 litre
Water 1 cup
Salt to taste
Instructions
1. In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt.
2. Mix well and marinate the chicken in this mixture for 45 minutes.
3. Separately, mix the bread crumbs and paprika powder.
4. Now prepare a thick batter by combining flour, milk, salt and water.
5. Dip the chicken fingers in the prepared batter, then roll in bread crumbs.
6. Fry on low heat till they turn golden brown and crisp.
7. Serve hot with chilli sauce, ketchup or chutney.
Ingredients:
1 tin condense milk
1 tin fresh milk ( same measurement as condense milk)
1 tin curd
Instructions:
Blend all the ingredients in a blender, for a few minutes. Steamm in a steamer for 10 minutes. If using a pressure cooker dont use the weight .Cool it and refrigerate till serving time.
Ingredients:
Jelly- any flavour-one packet
Water- 2 tea cups(500 ml)- one hot , one cold
Sugar- 3 tbsps
Condense Milk- 1/2 tin
Cream- 1/2 tin ( same as condense milk)
Instructions:
Prepare jelly as instructed in the packet. Just adding the sugar to it with the water .
Now put all the ingredients in a blender and whisk till frothy. Set in either individual serving bowls or In a big glass Serving dish. Refrigerate it till serving time ( Not in the freezer but in the main compartment ).
Ingredients
Mangoes – 4-5 ripe ones cut to big chunks.
Grind Together -1/4 coconut, 2-3 green chillies and 1/2 tsp mustard seeds to a fine paste.
1/2 tsp Oil for seasoning,
1/4 spoon mustard seeds
Few curry leaves
2-3 cloves of Garlic sliced
2 dried red chillies
Curds- 1 litre
Method:
In a pan , pour the oil and to the hot oil add mustard, curry leaves, garlic and redchillies, To this add the ground paste, Give it a single boil and add the mangoes. Keep on flame for 5 more minutes, remove from fire and allow to cool down. When cool add the curd, salt and sugar to taste.