tag:blogger.com,1999:blog-38489638916097286292024-03-12T21:24:18.089-07:00Recipes from IndiaMeetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-3848963891609728629.post-26519711874356202802011-07-09T12:22:00.000-07:002011-07-09T12:22:01.002-07:00Doi Ilish / Hilsa<strong>Ingredients: </strong><br />
<br />
1 cup Yoghurt / Doi<br />
4 piece Ilish fish<br />
2 tsp Mustard Paste<br />
1 tsp Ginger & garlic Paste<br />
4 Green Chillies<br />
1 tsp kalo jeere<br />
Turmeric powder<br />
1 tbsp Mustard Oil<br />
Salt to taste<br />
1 cup water<br />
<br />
<strong>Steps:</strong><br />
<br />
Clean & pat dry the fish<strong> . </strong>Marinate with salt and turmeric. Don't fry the fish. <br />
Heat oil in a wok . Add kalo jeere , ginger garlic paste & green chillies & turmeric. Temper.<br />
Add water & salt . When hot add the fish.<br />
In a bowl mix doi & mustard paste.<br />
When the fish is tender add the doi mixture .Cook for 5 mins.<br />
Serve hot with rice.Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-27267081918945348732011-07-09T11:57:00.000-07:002011-07-09T11:58:46.508-07:00Ilish / Hilsa Macher Paturi<b>Ingredients: </b><br />
<br />
Ilish 6 pieces<br />
Mustard paste 4 tsp<br />
Turmeric Powder<br />
Green chilli paste from 4-5 chillies<br />
Green Chillies slit 4<br />
Banana leaves 6 pieces<br />
Mustard Oil 50 ml<br />
Salt to taste<br />
<br />
<b>Steps:</b><br />
<br />
Clean and dry the bananas leaves.<br />
Mix the turmeric powder, green chilli paste, salt with mustard paste in a bowl .Now add mustard oil & mix . Put the fish in paste & marinate.<br />
Brush the leaves with little oil and put the fish marinated with masala in middle.<br />
Wrap each piece of fish with the banana leaf completely and tie with thread.<br />
Put the wrapped fish in a metal tiffin box and put it in boiling water for 15-20 mins or if properly tied can directly put wrapped ilish in same dish alongwith cooking rice.<br />
In microwave taste will be different . Preheat to 160 degrees. Put the wrapped fish on a tray and bake.for 20 min.<br />
Serve hot with rice.Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-28179487262364191112011-07-09T11:23:00.000-07:002011-07-09T11:23:22.878-07:00Ilish / Hilsa Bhaja<strong>Ingredients: </strong><br />
<br />
Ilish cleaned & cut<br />
Salt<br />
Turmeric<br />
Mustard Oil<br />
<br />
<strong>Steps:</strong><br />
<br />
Marinate the fish with salt & turmeric.<br />
Heat<strong> </strong>oil in a karai.. Put the fish pieces in oil gently while protecting your hands with all the spluttering.<br />
Fry till light brown on both sides.<br />
Serve with rice or eat simply as snack.Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-15806795943722555182011-07-07T09:40:00.000-07:002011-07-07T10:54:29.487-07:00Pui Dana Diye Chingri<b>Ingredients: </b><br />
<br />
<a href="http://3.bp.blogspot.com/-pebOYDbYYvM/ThXhbCIJTaI/AAAAAAAAAI0/GIAkRLcnWBw/s1600/puich.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="http://3.bp.blogspot.com/-pebOYDbYYvM/ThXhbCIJTaI/AAAAAAAAAI0/GIAkRLcnWBw/s400/puich.bmp" width="400" /></a>1 cup pui dana<br />
1/2 cup chingri / shrimps<br />
1 cup sliced potato and pumpkin<br />
2 onions<br />
1 tbsp ginger garlic paste<br />
4 green chillies<br />
Turmeric powder<br />
Mustard oil<br />
Salt to taste<br />
<br />
<b>Steps:</b><br />
<br />
Clean the fish and marinate with turmeric and salt.<br />
Heat mustard oil in a karai and fry the shrimps . Keep Aside.<br />
Fry the onions , add ginger garlic paste , green chillies .<br />
Add the potato and pumpkin with salt and turmeric.<br />
Add pui seeds & 1/2 cup water.<br />
Cook till the vegetables sofen little and water dries up.<br />
Now add the fried shrimp and cook for another few minutes.<br />
Serve with hot rice.Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-20121741254054992682011-07-07T09:15:00.000-07:002011-07-07T10:53:53.905-07:00Pui Chingri<b>Ingredients: </b><br />
<br />
500 gm pui saag chopped with steps<br />
10 chingi/shrimps<br />
4-5 green chillies slit<br />
1/2 tsp paanch phoron<br />
1 tbsp mustard paste<br />
Salt to taste<br />
Turmeric powder<br />
Mustard oil<br />
<br />
<b>Steps:</b><br />
<br />
Clean the fish and marinate with salt and turmeric.<br />
Heat oil in a karai .and fry the shrimps. Keep Aside.<br />
Now temper the paanch phoron , chillies,mustard paste & turmeric.<br />
Add the chopped leaves. Saute .Till the water dries up.<br />
Add the fries shrimps and cook for few more minutes on medium heat.<br />
Serve with hot rice.Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-26482837219733306352011-07-05T09:51:00.000-07:002011-07-05T09:51:05.045-07:00Modur Pulao<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><a href="http://1.bp.blogspot.com/-CV5Kr9cKnmA/ThNA049wWlI/AAAAAAAAAIw/PcJe-sc91Lg/s1600/aa.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CV5Kr9cKnmA/ThNA049wWlI/AAAAAAAAAIw/PcJe-sc91Lg/s1600/aa.bmp" /></a><strong>Ingredients: </strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Rice Basmati 250 gms </div><div style="text-align: left;">Milk 4 cups<br />
Sugar 1 cups<br />
Saffron 2 gm </div><div style="text-align: left;">Ghee 2 tbsp<br />
Almonds 1/2 cup<br />
Cashew nuts 1/4 cup </div><div style="text-align: left;">Raisins 50 g<br />
Coconut grated 1/4 cup<br />
Cinnamon 23 </div><div style="text-align: left;">Cardamom 3 <br />
Bay leaves (tej patta) 2<br />
Cloves 4</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Steps:</strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. Heat the milk in a heavy-bottomed pot. <br />
2. Add rice and cook on low heat till the milk begins to get absorbed.<br />
3. Remove from heat, keeping the rice a little under done. <br />
4. Transfer the rice to a large flat dish. <br />
5. Add the sugar and mix well gently. <br />
6. Soak the saffron in 1/4 cup hot water for 5 minutes. <br />
7. Heat the ghee in a heavy-bottomed pot. <br />
8. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves. <br />
9. Add the rice and saffron water. Stir well, gently. <br />
10. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done </div></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-87875336046360216182011-07-01T07:00:00.000-07:002011-07-01T07:00:46.143-07:00Gur Chawal<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/-J_5PmtLjmOA/Tg3S4DadPuI/AAAAAAAAAIs/cYcenPcndS8/s1600/aa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-J_5PmtLjmOA/Tg3S4DadPuI/AAAAAAAAAIs/cYcenPcndS8/s1600/aa.jpg" /></a><strong>Ingredients: </strong><br />
<br />
1 1/2 cup rice<br />
1/2 cup Jaggery<br />
1tbsp oil<br />
3 cups water<br />
4 small cardamoms<br />
4 cloves<br />
few raisins<br />
cashews<br />
1-2 bay leaf<br />
1 tsp cumin seeds<br />
<br />
<strong>Steps:</strong><br />
<br />
Soak the jaggery in a cup of water for about half an hour.<br />
Take rice and half cook with 2 cups water.<br />
Simultaneously fry all other ingredients in hot oil.<br />
Now open lid and add jaggery water.<br />
Also add all the fried ingredients.<br />
Cover the lid and let the rice cook fully which will be in 5-7 mins.<br />
Turn off the flame and open lid after more 3-4 mins.<br />
Serve.<br />
<br />
</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-1087508462042106092011-07-01T06:41:00.000-07:002011-07-01T06:41:34.860-07:00Mango Rice / Maamidikaya pulihora<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/-YlBZhdLjrbw/Tg3OXiT43zI/AAAAAAAAAIo/GbUj91LjOJk/s1600/Rice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YlBZhdLjrbw/Tg3OXiT43zI/AAAAAAAAAIo/GbUj91LjOJk/s1600/Rice.jpg" /></a><strong>Ingredients: </strong><br />
<br />
Rice 1 cup<br />
Raw Mango 1 cup grated<br />
Cashews few<br />
Peanuts few<br />
Chana dal 1 tsp<br />
Urad dal 1 tsp<br />
Slit green chillies 4<br />
Curry leaves 5-6<br />
Dried red chillies 2-3<br />
Mustard seeds 1 tsp<br />
Cumin seeds 1 tsp<br />
Asafetida pinch<br />
Turmeric 1/4 tsp<br />
Salt to taste<br />
<br />
<strong>Steps:</strong><br />
<br />
Cook rice so that all grains are separate.<br />
Heat oil in a karai .<br />
Add the dals , nuts, curry leaves. red chillies , mustard seeds, cumin seeds , green chillies.<br />
Add asafoetida and turmeric.<br />
Add grated mangoes , cook for just 2 mins.<br />
Add salt and rice and mix well.<br />
Serve <br />
<strong> </strong></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-77350517827394548642011-06-30T10:05:00.000-07:002011-07-08T04:30:08.815-07:00Taler Bora<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Tal sap from 5 kernels</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Sugar 2 cups<br />
maida 2 cups<br />
Grated coconut 2 cups<br />
Suji 2 cups<br />
Bananas half dozen mashed<br />
Oil for deep frying</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><b>Steps:</b></span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out)</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency.</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">To this now add all above ingredients. Mixture should be of dropping consistency.</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Heat oil in a pan </span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls.</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Fry till golden brown .</span><br />
<span class="Apple-style-span" style="font-family: inherit; line-height: 20px;">Serve.</span><br />
<div><span class="Apple-style-span" style="color: #666666; font-family: "century gothic", "Courier New", "Tahoma", "Arial", sans-serif; font-size: 13px; line-height: 20px;"><br />
</span></div></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-23419874086055167482011-06-30T09:30:00.000-07:002011-06-30T09:30:34.087-07:00Curd Rice<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #450604; line-height: 15px;"></span><br />
<table border="0" cellpadding="8" cellspacing="0"><tbody>
<tr><td align="left" style="line-height: 15px;" valign="top"><a href="http://3.bp.blogspot.com/-pPNW8CRAZ0E/TgykYFWcWJI/AAAAAAAAAIg/hPMRsmlpZH4/s1600/curd.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pPNW8CRAZ0E/TgykYFWcWJI/AAAAAAAAAIg/hPMRsmlpZH4/s1600/curd.jpg" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients :</b><br />
1 cup boiled Rice<br />
2 cups Yogurt (Curd)<br />
2 tblsp Oil<br />
Finely chopped Coriander leaves<br />
1-2 Green Chilies<br />
1 tsp Chana dal<br />
1 tsp Urad dal<br />
1 tsp Mustard seeds<br />
1 1/2 tsp finely chopped Ginger<br />
2 tblsp desiccated Coconut<br />
1/2 tsp Salt</span></td></tr>
<tr><td align="left" style="line-height: 15px;" valign="top"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method of Preparation :</b><br />
In a saucepan heat 2 tbsp of oil.<br />
Add mustard seeds to the oil.<br />
When the mustard seeds start popping add chana and urad dal.<br />
After a minute, add in the ginger, coriander and green chilies.<br />
Saute them for a minute. <br />
Add all to yoghurt.<br />
Pour now on the rice and serve</span>.</td></tr>
</tbody></table></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-50163559529406239142011-06-30T09:06:00.000-07:002011-06-30T09:09:37.280-07:00Baigan Bharta<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #450604; line-height: 15px;"></span><br />
<table border="0" cellpadding="8" cellspacing="0"><tbody>
<tr><td align="left" style="line-height: 15px;" valign="top"><a href="http://2.bp.blogspot.com/-SazUajH4U1A/TgyfEE4M76I/AAAAAAAAAIc/R96CQ7T1q1w/s1600/bharta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" src="http://2.bp.blogspot.com/-SazUajH4U1A/TgyfEE4M76I/AAAAAAAAAIc/R96CQ7T1q1w/s320/bharta.jpg" width="320" /></a><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 eggplant / brinjal<br />
1/2 cup boiled Green peas<br />
1 Onion, finely chopped<br />
1 Tomato, finely chopped<br />
2 Green chilli, finely chopped<br />
1/2 tsp Garam Masala Powder<br />
1/4 tsp Turmeric Powder<br />
2 tbsp Vegetable oil<br />
Salt to taste<br />
Chopped green coriander leaves for garnishing </span></td></tr>
<tr><td align="left" style="line-height: 15px;" valign="top"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Steps:</b><br />
Roast the brinjal over medium heat.<br />
Once done, hold it under cold running water. Cool it and peel off the blackened skin.<br />
Mash the flesh. <br />
Heat oil in a karai.<br />
Fry onions over medium heat until light golden brown.<br />
Add green chilli , turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.<br />
Add green peas and mashed eggplant. Stir well. Fry for few minutes over medium heat.<br />
Put in a serving dish and garnish with coriander.<span class="Apple-style-span" style="color: #450604;"> </span></span></td></tr>
</tbody></table></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-68260021270648059522011-06-29T22:11:00.000-07:002011-06-29T22:11:15.022-07:00Parshe Posto<strong>Ingredients: </strong><br />
<br />
Parshe Maach 4<br />
Posto 2 1/2 tsp<br />
kalo jeere 1/2 tsp<br />
Paanch Phoron 1/2 tsp<br />
Green chilli 3-4<br />
Turmeric<br />
Salt as per paste<br />
Mustard Oil<br />
<br />
<strong>Steps:</strong><br />
<br />
Clean the fish .<br />
Marinate with salt and turmeic for 15 min.<br />
Make paste of posto & green chillies . <br />
Take oil in a karai and fry the fish.<br />
Now in remaining oil fry kalo jeere , paanch phoron<br />
Add green chilli and posto paste . Fry for 1-2 min.Add turmeric.<br />
Add about 1/2 cup water. After its hot add the fried fish gently.<br />
Add more 1 cup water after few minutes and cover for 5 min to allow gravy to thicken.Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-16767918527499747872011-06-29T06:15:00.000-07:002011-06-29T21:45:29.783-07:00Sohan Halwa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ffQaYCG7jno/Tgv_T2oPb7I/AAAAAAAAAIY/QkDWTDHhD9k/s1600/11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ffQaYCG7jno/Tgv_T2oPb7I/AAAAAAAAAIY/QkDWTDHhD9k/s1600/11.jpg" /></a></div><b>Ingredients:</b><br />
<br />
1 cup Milk <br />
1 kg Sugar <br />
1 tsp Kesar <br />
2 litre Water <br />
500 gm Ghee <br />
100 gm Pistachio <br />
250 gm Almonds <br />
50 gm Cardamom <br />
500 gm Cornflour <br />
<br />
<br />
<strong>Steps:</strong><br />
<br />
Heat half of the water, add sugar and boil for 5 minutes. <br />
Add 1 cup milk and boil for 5 minutes. .<br />
Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup. <br />
Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame. <br />
When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well. <br />
As Ghee separates from the mixture. Add almonds, pistachio & cardamoms. <br />
Grease a pan or tray with oil. Spread Halwa in it. <br />
Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-73155512109955501182011-06-28T16:34:00.000-07:002011-06-28T16:35:59.945-07:00Calicut Halwa<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://2.bp.blogspot.com/-7dZos5rU98o/Tgpk9i4tzDI/AAAAAAAAAIQ/MJ-14OtucDw/s1600/aaaa.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="http://2.bp.blogspot.com/-7dZos5rU98o/Tgpk9i4tzDI/AAAAAAAAAIQ/MJ-14OtucDw/s320/aaaa.bmp" width="320" /></a><b>Ingredients:</b><br />
<br />
Sugar 2 cups<br />
All purpose flour 1 cup<br />
Water 1/2 -1 cup<br />
Cardomem seeds crushed 1 tsp<br />
oil 500 ml<br />
<br />
<b>Steps</b>:<br />
<br />
Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add new again and leave it for one more day. Flour will start to ferment by this time. You may keep it refrigerated on the second day to prevent over fermentation.<br />
<br />
Remove the water form top and filter out any lumpy portions from the flour paste.<br />
Heat the oil and keep it aside. Boil the sugar with 1/2 cup of water and add the flour paste and cardamom seeds.<br />
Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together.<br />
Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size<br />
.Oil will separate out and can be reused later. </div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-14118821983007483112011-06-28T15:53:00.000-07:002011-06-28T16:03:43.966-07:00Banana Calicut Halwa<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/-CVsLVff88II/TgpdShCAUCI/AAAAAAAAAIM/LsUFz60AImM/s1600/aaa.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="http://4.bp.blogspot.com/-CVsLVff88II/TgpdShCAUCI/AAAAAAAAAIM/LsUFz60AImM/s320/aaa.bmp" width="320" /></a><strong>Ingredients:</strong><br />
<br />
Ripe Banana 1 1/2<br />
Sugar - 2 and 1/2 cups<br />
Water - 1/2 cup<br />
Lemon juice - 2 tsp<br />
Ghee - 3/4 cup<br />
Cardamom powder - 1/4 tsp<br />
Cashews for garnish<br />
All purpose flour - 3 tsp<br />
<br />
<b>Steps:</b><br />
<b> </b> <br />
Pressure-cook the bananas until soft. Remove the outer skin .<br />
Mash the bananas to a paste in a blender.<br />
Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas. <br />
To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder.<br />
Mix well and pour into a pan greased with ghee. Decorate with cashews.<br />
Enjoy when cool.<br />
<br />
</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-29880626164179749482011-06-27T13:58:00.000-07:002011-06-29T21:47:42.474-07:00Tomato Rice<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://1.bp.blogspot.com/-9cHkCgj-TEs/Tgjuj5ToVoI/AAAAAAAAAII/vhV7ceIzmuw/s1600/aaa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-9cHkCgj-TEs/Tgjuj5ToVoI/AAAAAAAAAII/vhV7ceIzmuw/s320/aaa.jpg" width="320" /></a><b>Ingredients:</b><br />
200 gm rice<br />
1 onion<br />
3 tomatoes<br />
Coriander leaves<br />
Salt<br />
<br />
For seasoning:<br />
Curry leaves<br />
1 Tbsp urad daal<br />
Asafetida<br />
4-5 cloves <br />
Cinnamon<br />
Cumin seeds(jeera)<br />
garlic paste 1 tsp<br />
Oil<br />
Mustard seeds<br />
<br />
For masala Powder:<br />
<br />
1 Tbsp Coriander seeds<br />
½ Tbsp Channa daal <br />
1/2 Tbsp Urad daal<br />
1/2 tsp Fenugreek seeds <br />
2-3 dry red chillies<br />
1 inch cinnamon piece<br />
<br />
<b>Steps:</b><br />
<br />
Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.<br />
Dry roast the ingredients for masala and grind it to a fine powder. <br />
Chop the onion and tomatoes into small pieces and keep aside.<br />
Heat oil in a pan fry jeera, mustard, curry leaves.<br />
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown. <br />
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.<br />
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.<br />
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.<br />
Add the masala powder salt, chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.<br />
Garnish with coriander leaves. Serve Hot with Raita.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-3056691650913313302011-06-27T13:46:00.000-07:002011-06-27T13:46:46.830-07:00Chinese Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/-iiAaYWj7KLo/TgjsCGwWg9I/AAAAAAAAAIE/KZEd3YIpaCU/s1600/aa.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iiAaYWj7KLo/TgjsCGwWg9I/AAAAAAAAAIE/KZEd3YIpaCU/s320/aa.JPG" width="320" /></a><br />
2 cups cooked rice<br />
1 cups chopped vegetables<br />
1 onion chopped<br />
1 bell pepper/capsicum (cut in long strips)<br />
2 Tsp ginger garlic paste<br />
2 Tbsp soy sauce<br />
2 Tbsp tomato ketchup<br />
1 Tbsp vinegar<br />
3 green chilies<br />
Oil,<br />
Salt to taste<br />
<br />
<strong>Steps:</strong><br />
<strong> </strong><br />
Heat oil in a pan.<br />
Add the chopped bell pepper first, salt and sauté until it slightly cooks, but still has that crunch to it. Keep aside.<br />
Similarly sauté other vegetables and keep aside.<br />
In the same pan, , put in the ginger garlic paste and cook until brown.<br />
Next add the onions, slit green chillies and sauté until transparent. <br />
Add the soy sauce and mix well in oil. Now add the vinegar and ketchup and mix well. Check for taste and adjust any of the sauces.<br />
Add the sautéed vegetables and then the rice and mix well. Finally add the crushed/freshly milled white or black pepper.<br />
Garnish with chopped coriander .</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-53514180546038454572011-06-27T13:34:00.000-07:002011-06-27T13:34:01.158-07:00Lemon Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jHCkshF1p54/TgjosXA2oyI/AAAAAAAAAIA/7WkelIrp0lY/s1600/a.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="http://4.bp.blogspot.com/-jHCkshF1p54/TgjosXA2oyI/AAAAAAAAAIA/7WkelIrp0lY/s320/a.bmp" width="320" /></a></div><strong>Ingredients:</strong><br />
<br />
2 cups cooked rice<br />
1 tsp turmeric<br />
½ cup shredded coconut<br />
½ cup groundnuts<br />
3-4 green chillies chopped<br />
Juice of a lemon<br />
Chopped coriander leaves for garnishing<br />
salt<br />
For Seasoning:<br />
Mustard Seeds - 1 tsp<br />
Urad Dal - 1 tsp<br />
Channa Dal - 1 tsp<br />
Dry Red Chilli - 3<br />
Peanuts <br />
Oil<br />
<br />
Method:<br />
Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.<br />
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.<br />
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.<br />
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-90618578681912115682011-06-27T13:22:00.000-07:002011-06-27T13:22:16.117-07:00Pudina / Mint Rice<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://1.bp.blogspot.com/-VkXUVtEkgwA/TgjmUw_u-GI/AAAAAAAAAH8/tbVoJqPJbK0/s1600/mint1.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VkXUVtEkgwA/TgjmUw_u-GI/AAAAAAAAAH8/tbVoJqPJbK0/s320/mint1.bmp" width="301" /></a><strong>Ingredients:</strong><br />
<strong> </strong><br />
200gm Basmati rice<br />
1 cup mint leaves 1 small onion<br />
1 cup veggies (carrot/beans/peas)<br />
6-8 cloves (slightly crushed)<br />
1 cinnamon (slightly crushed)<br />
2 Bay leaves<br />
Jeera/ cumin seeds<br />
Oil<br />
Salt<br />
¼ cup shredded coconut<br />
3-4 green chillies<br />
2 garlic pods<br />
Ginger <br />
1 tsp fennel seeds<br />
Handful of coriander leaves<br />
<br />
<strong>Steps:</strong><br />
Wash and soak the rice in water for 20 minutes.<br />
Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces. Chop the mint as well.<br />
Make a paste of coconut,chillies,ginger,garlic&coriander leaves.<br />
Fry the jeera, bay leaves, then add cinnamon, and cloves and stir well.<br />
Add the chopped onion and stir until it softens a bit, now add the other vegetables and chopped mint.<br />
Stir until the mint cooks a bit and emits its aroma. There is no need to wait until the vegetables are cooked. <br />
Add the ground masala paste and mix until the raw taste of coconut, garlic is gone.<br />
Add the raw washed rice, water.<br />
Add water according to vessel in which cooking , in a pan twice the amount of rice & in pressure cooker 1 1/4 .<br />
Close lid when starts boiling. Decrease the flame . Take off after 10-12 mins .Open lid after more 5 mins.<br />
Mix well before serving. Serve hot with raita.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-12039781453415243212011-06-27T12:58:00.000-07:002011-06-27T12:58:52.649-07:00Aamras<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O6MDuRspxHY/TgjgoY1Fr8I/AAAAAAAAAH4/dUTdnjl4b8o/s1600/aaaa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-O6MDuRspxHY/TgjgoY1Fr8I/AAAAAAAAAH4/dUTdnjl4b8o/s320/aaaa.jpg" width="320" /></a></div><br />
1 kg sucking mangoes<br />
1 cup milk (optional)<br />
approx 1 cup of granulated sugar<br />
<br />
Wash the mangoes and press gently all over the skin to soften it a get the juices out.. Into a bowl, press out the pulp / juice of the mango. Working with your hands and squeezing gently. Repeat with all the mangoes. Once all the mangoes have been pulped, push the pulp through a soup strainer, stirring with a spoon .Add the sugar and milk and stir well. Taste and adjust the amount of sugar according to the tartness of the pulp. Chill for a couple of hours. Serve with puri. </div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-41502088056962875062011-06-27T12:37:00.000-07:002011-07-14T00:27:17.488-07:00Bharwan Bhindi<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients:</b><br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-CJjosX5Gs_E/Tgjbh3WQSBI/AAAAAAAAAH0/ot_eN8SP3_0/s1600/aaa.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="http://4.bp.blogspot.com/-CJjosX5Gs_E/Tgjbh3WQSBI/AAAAAAAAAH0/ot_eN8SP3_0/s320/aaa.bmp" width="320" /></a>Okra / Bhindi / Lady Finger<br />
2 tsp Red chilly Powder<br />
2 tsp Coriander Powder<br />
2 tsp Amchur Powder<br />
1 tsp Cumin Powder<br />
1 tsp Garam Masala<br />
1/2 tsp Besan<br />
2 tsp oil<br />
Salt to taste<br />
<br />
<b>Steps:</b><br />
<br />
Wash the okra and pat dry. Cut the edges on both sides and make a vertical slit. Keep this aside.<br />
Put all the spices mentioned above in a bowl. Add little besan and a little oil to bind the masalas together and mix well.<br />
Stuff the bhindi with this mixture. Keep the remaining mixture aside.<br />
Heat oil in a pan and saute the bhindi. Carefully place the bhindi side by side and shallow fry those on high heat for few seconds, give the pan a shake or so, so that the bhindi do not stick to the bottom of pan. If needed, toss the bhindi carefully with a spatula, taking care not to break or mush these.. Do not put any water. Once the bhindi is cooked, add remaining mixture and salt to the sauteed bhindi. The bhindi should be crisp,<br />
Serve with hot Chapatis.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-21356414538329868902011-06-27T12:23:00.000-07:002011-06-27T12:23:17.522-07:00Bread Upma<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://2.bp.blogspot.com/-_wCymKLekB8/TgjYm1ZN88I/AAAAAAAAAHw/t2J5QbJyiT8/s1600/aa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/-_wCymKLekB8/TgjYm1ZN88I/AAAAAAAAAHw/t2J5QbJyiT8/s320/aa.jpg" width="320" /></a><strong>Ingredients:</strong><br />
<br />
4-5 cups bread cut in to small pieces<br />
1/2 cup onions (optional)<br />
3-4 green chilies<br />
6-7 curry leaves<br />
1/2 tea spn each mustard seeds, cumin seeds, urad dal <br />
1 tea spn sugar <br />
2 tsp tomato sauce<br />
Oil<br />
Salt<br />
<br />
Method:<br />
Heat oil and add mustard, cumin seeds, urad dal. When they start popping add curry leaves and chillies. Add onions and fry till they turn brownish. Add bread pieces and mix well. Add sugar,and salt and sauce. Mix well.Sprinkle 1 tsp water with fingers.Bread upma is ready.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-50203024199733470022011-06-27T12:07:00.000-07:002011-06-27T12:11:38.604-07:00Mysore Pak<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://1.bp.blogspot.com/-SbMT3NJSzl0/TgjU4kciOPI/AAAAAAAAAHs/AUx9qUZ0bK8/s1600/a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SbMT3NJSzl0/TgjU4kciOPI/AAAAAAAAAHs/AUx9qUZ0bK8/s1600/a.jpg" /></a><br />
<strong>Ingredients:</strong><br />
<br />
Besan 1 cup<br />
Sugar 1 1/2 cups<br />
Ghee 2 cups<br />
Water 1 cups<br />
<br />
<strong>Steps:</strong><br />
<br />
Fry the besan in ghee<br />
Dissolve the sugar in the water and heat it.<br />
<div style="text-align: left;">Keep stirring till you get a thread consistency.<br />
Slowly add besan to it taking care that no lumps form..<br />
Reduce the heat and add 2 teaspoons of ghee.<br />
Stir, till the flour and ghee has completely blended with the syrup. </div><div style="text-align: left;">Add ghee till mixture starts leaving edges and becomes little thick.<br />
At this point, transfer the mixture into a greased plate </div><div style="text-align: left;">Press it with spatula and tilt the plate little so exta ghee drains out.</div><div style="text-align: left;">Allow it to cool for 10 minutes. Then, cut it into desired shape .</div></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-983490749685515602011-06-27T09:46:00.000-07:002011-06-27T10:21:44.789-07:00Suji / Rawa Ladoo<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/-98P_X3dCIj4/Tgi8Bcwhb6I/AAAAAAAAAHo/80ISmJYrMIk/s1600/aaaa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-98P_X3dCIj4/Tgi8Bcwhb6I/AAAAAAAAAHo/80ISmJYrMIk/s320/aaaa.jpg" width="320" /></a><b>Ingredients:</b><br />
<br />
Sooji 1 cup<br />
Powdered Sugar 1 cup<br />
Cashew nuts chopped finely<br />
Raisins<br />
Almonds chopped<br />
Ghee<br />
Milk as needed<br />
<br />
<b>Steps: </b><br />
<br />
<div style="text-align: left;"> Pour 2 tbsps of ghee in a pan and heat for few secs.<br />
Add cut cashews, raisens and cut badam and stir until they turn into light brown colour.<br />
Add the Sooji to the ghee of the pan and stir it for just couple of mins.<br />
Now add Sugar to the rava and stir for another 3-4 min<br />
Now start making the rava into medium sized balls by adding small amounts of milk and ghee (just sufficient to make balls)<br />
</div></div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.comtag:blogger.com,1999:blog-3848963891609728629.post-80390160499616868092011-06-27T03:04:00.000-07:002011-06-27T03:08:29.871-07:00Aloo Tikki<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://3.bp.blogspot.com/-HJwIVJq8MH4/TghWZ3RczcI/AAAAAAAAAHY/DM8vci0p-gs/s1600/aa.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="167" src="http://3.bp.blogspot.com/-HJwIVJq8MH4/TghWZ3RczcI/AAAAAAAAAHY/DM8vci0p-gs/s200/aa.jpeg" width="200" /></a><b>Ingredient:</b><br />
<br />
Potatoes 3-4<br />
Green chillies, 3 chopped<br />
Fresh coriander leaves, chopped<br />
Salt to taste<br />
Asafoedita 1/2 tsp<br />
Red chilli powder 1 tsp<br />
Oil<br />
<br />
<b>Steps:</b><br />
<br />
Wash, boil the potatoes, peel and mash . Add green chillies, coriander leaves, salt, asafoedita and red chilli powder to the mashed potatoes and mix well.<br />
Divide into ten portions. Shape them into round tikkis.<br />
Heat a tawa and shallow fry the tikkis on both sides with ghee till golden brown..<br />
Serve each with with 2tsp green chutney , 2 tsp tamarind chutney ,2 tsp dahi, 2 tsp chola ,onion circles sliced , pomegranate seeds and sprinkle chaat masala.</div>Meetahttp://www.blogger.com/profile/10733089347224462797noreply@blogger.com