Ingredients:
100 gm Tamarind
250 gm Potatoes or Arwi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste
Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arwi(bhuiyan)and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arwi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.
Saturday, August 1, 2009
Pedhas
Preparation time: 20 minutes
Ingredients:
500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds
Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.
Ingredients:
500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds
Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.
Friday, December 5, 2008
christmas recipes-Hot Chocolate Espresso
If this recipe for Christmas is home made it is best made here is the recipe-
1/2 cup strong hot coffee
1 to 3 teaspoons sugar (optional)
1/2 cup cream, or 1/4 cup half-and-half and 1/4 cup milk
1 1/2 teaspoons unsweetened cocoa
whipped cream
1 tablespoon milk chocolate, grated
cinnamon stick
Makes about 1 cup.
Total time: 10 minutes.
Step 1:
In a large cup or mug, mix the coffee and sugar, if desired.
Step 2:
In a small saucepan over low heat, warm the cream. Add the cocoa and mix well.
Step 3:
Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.
1/2 cup strong hot coffee
1 to 3 teaspoons sugar (optional)
1/2 cup cream, or 1/4 cup half-and-half and 1/4 cup milk
1 1/2 teaspoons unsweetened cocoa
whipped cream
1 tablespoon milk chocolate, grated
cinnamon stick
Makes about 1 cup.
Total time: 10 minutes.
Step 1:
In a large cup or mug, mix the coffee and sugar, if desired.
Step 2:
In a small saucepan over low heat, warm the cream. Add the cocoa and mix well.
Step 3:
Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.
christmas recipes-Fun balls
here is a recipe the kids would like Fun balls here is the recipe-
1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
Powdered sugar
Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.
1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
Powdered sugar
Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.
christmas recipes-Maryland Crab Cakes
here is a recipe Maryland Crab Cakes, a appetizer for Christmas-
1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)
Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.
Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.
Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.
Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.
1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)
Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.
Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.
Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.
Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.
christmas recipes-Ice-cream Tree
here is a recipe that the children would surely love Ice-cream Tree.here is the recipe-
RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter
1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.
2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.
3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.
RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter
1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.
2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.
3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.
christmas recipes-Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing
here is a recipe Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing that the family would like to have-
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Friday, June 13, 2008
Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)
Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)
This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste
Preparation:
* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste
Preparation:
* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
Vegetarian Recipes - Chole (chickpea curry)
Vegetarian Recipes - Chole (chickpea curry)
Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani
Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani
Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:
* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds
Preparation:
* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.
Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:
* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds
Preparation:
* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.
Vegetarian Recipes - Lobia (black-eyed bean curry)
Vegetarian Recipes - Lobia (black-eyed bean curry)
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Ingredients:
* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Ingredients:
* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)
Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)
Team this dish with plain boiled rice or hot chapatis (Indian flatbread).
Ingredients:
* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish
Preparation:
* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
Team this dish with plain boiled rice or hot chapatis (Indian flatbread).
Ingredients:
* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish
Preparation:
* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)
Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)
Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:
* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish
Preparation:
* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:
* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish
Preparation:
* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)
Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Ingredients:
* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish
Preparation:
* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Ingredients:
* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish
Preparation:
* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.
Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)
Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)
A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:
* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas
* For the sauce:
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala
Preparation:
* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:
* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas
* For the sauce:
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala
Preparation:
* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
Vegetarian Recipes - Kadhi Recipe
Vegetarian Recipes - Kadhi Recipe
Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Method
Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.
By- Neela Anand
Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Method
Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.
By- Neela Anand
Vegetarian Recipes - Rajma Recipe
Vegetarian Recipes - Rajma Recipe
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
By- Neela Anand
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
By- Neela Anand
Vegetarian Recipes - Potato Peas Kulambo
Vegetarian Recipes
Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!
Potato Peas Kulambo
INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.
NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..
By- Neela Anand
Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!
Potato Peas Kulambo
INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.
NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..
By- Neela Anand
Wednesday, April 30, 2008
Mocktails - Non-alcoholic Drinks Recipes: Part 5
Mocktails - Non-alcoholic Drinks Recipes: Part 4
FAUX CHAMPAGNE
This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.
4 cups chilled club soda
4 cups chilled gingerale
3 cups chilled white grape juice
Mix and pour chilled into champagne flutes.
To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.
To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.
To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.
MIMOSA
Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.
SOUTHERN MINT JULEP
Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.
MOJITO MOCKTAIL
12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)
Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.
LATIN LOVE
3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish
Blend on high until smooth then serve in two glasses with flaked coconut as garnish.
SANGRIA PUNCH
Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.
HURRICANE
1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish
In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.
HURRICANE #2
4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice
Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.
HURRICANE PUNCH
46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.
FAUX HURRICANES
46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice
Blend all ingredients with crushed ice and pour into large glasses.
SEA BREEZE MOCKTAIL
Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.
MAI-TAI MOCKTAIL
Makes 1 serving:
2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
� oz. grenadine syrup
� oz. fresh squeezed lime juice
� cup crushed ice
Orange slice
Maraschino cherry
In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.
SIMPLE SYRUP
In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.
VIRGIN MARY MOCKTAIL
Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.
FUZZY NAVEL MOCKTAIL
Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.
SHIRLEY TEMPLE
Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.
SCREWDRIVER
Mix half ginger ale with half orange juice.
SALTY DOG
Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.
COUNT DRACULA
Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.
KAMA SUTRA SHAKE
This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.
In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.
CUPID'S AMORE TEA
Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.
LOVE POTION
1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring
Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.
APHRODITE'S LOVE POTION
Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.
PASSION'S MARTIMMY
3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish
Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.
PURPLE PASSION COOLER
In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.
BLACK COW
Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.
PURPLE COW
Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.
ORIGINAL ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender on high speed for 15-30 seconds.
Makes 2 Drinks.
ORANGE JULIUS SMOOTHIE
2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream
Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.
DECADENT CHOCOLATE SMOOTHIE
Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.
CHOCOLATE EGGCREME
Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.
VANILLA EGGCREME
Makes 1 serving.
Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar. Blend ingredients together on high for 15 seconds. Serve in a tall glass.
DATE WITH AN ANGEL
Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.
PASSION FRUIT MOCKTAIL
Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.
KISS OF VIRGINITY
Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.
DREAM LOVER
In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.
SEX ON THE BEACH
Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.
FAUX CHAMPAGNE
This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.
4 cups chilled club soda
4 cups chilled gingerale
3 cups chilled white grape juice
Mix and pour chilled into champagne flutes.
To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.
To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.
To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.
MIMOSA
Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.
SOUTHERN MINT JULEP
Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.
MOJITO MOCKTAIL
12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)
Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.
LATIN LOVE
3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish
Blend on high until smooth then serve in two glasses with flaked coconut as garnish.
SANGRIA PUNCH
Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.
HURRICANE
1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish
In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.
HURRICANE #2
4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice
Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.
HURRICANE PUNCH
46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.
FAUX HURRICANES
46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice
Blend all ingredients with crushed ice and pour into large glasses.
SEA BREEZE MOCKTAIL
Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.
MAI-TAI MOCKTAIL
Makes 1 serving:
2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
� oz. grenadine syrup
� oz. fresh squeezed lime juice
� cup crushed ice
Orange slice
Maraschino cherry
In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.
SIMPLE SYRUP
In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.
VIRGIN MARY MOCKTAIL
Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.
FUZZY NAVEL MOCKTAIL
Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.
SHIRLEY TEMPLE
Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.
SCREWDRIVER
Mix half ginger ale with half orange juice.
SALTY DOG
Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.
COUNT DRACULA
Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.
KAMA SUTRA SHAKE
This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.
In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.
CUPID'S AMORE TEA
Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.
LOVE POTION
1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring
Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.
APHRODITE'S LOVE POTION
Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.
PASSION'S MARTIMMY
3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish
Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.
PURPLE PASSION COOLER
In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.
BLACK COW
Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.
PURPLE COW
Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.
ORIGINAL ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender on high speed for 15-30 seconds.
Makes 2 Drinks.
ORANGE JULIUS SMOOTHIE
2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream
Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.
DECADENT CHOCOLATE SMOOTHIE
Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.
CHOCOLATE EGGCREME
Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.
VANILLA EGGCREME
Makes 1 serving.
Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar. Blend ingredients together on high for 15 seconds. Serve in a tall glass.
DATE WITH AN ANGEL
Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.
PASSION FRUIT MOCKTAIL
Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.
KISS OF VIRGINITY
Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.
DREAM LOVER
In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.
SEX ON THE BEACH
Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.
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