Archive for February 2010


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Fruit Smoothie

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Ingredients

  • 1 Banana
  • 5 Strawberries
  • 3 Peaches
  • 1 Apple
  • 5 Ice cubes
  • a pinch of nutmeg
  • a few sprigs of mint leaves

Directions For Cooking

  • Slice peaches and peel and chop apples into pieces. Blend all the ingredients exceot for ice until smooth. Add ice and churn once again in a blender. Pour into a glass and sprinkle nutmeg on top.
  • Serve chilled, garnished with mint leaves.

Healthy Sprouts Chatpat

Ingredients

  • 2 cups mixed sprouts
  • 1/4 cup sweet corn kernels cooked
  • 1 tsp Chaat masala
  • 1 tbsp Sweet chutney
  • Salt to taste
  • Sev
  • Corriander leaves
  • papdi

Directions For Cooking

  • Mix all the ingredients in a bowl.
  • Garnish with sev, coriander leaves and crushed papdi.

Peanut Sundal

Ingredients

  • 2 cups Fresh raw peanuts in shell
  • 1 tsp Mustard seeds
  • 2 tbsp Grated fresh coconut
  • 5 Green chillies
  • a few Curry leaves

Directions For Cooking

  • Wash and pressure cook nuts along with salt till soft to touch. Unshell the peanuts and keep aside.
  • Heat oil in a pan, add mustard seeds, a pinch of asafoetida, curry leaves and nuts. Fry for few minutes.
  • Pound fresh coconut, green chillies. Add this to the above and mix well.
  • Squeeze lemon juice and garnish with coriander leaves.

Tomato Cucumber Salad

Ingredients

  • 3 firm Tomatoes
  • 2 Cucumber
  • 1 Onion
  • 1 tsp Pepper powder
  • 2 tsp Lemon juice
  • as desired Salt

Directions For Cooking

  • Dice tomatoes, cucumber, onion into even sized small cubes.
  • Sprinkle salt, pepper, lemon juice and mix well.
  • Serve chill !

Double ka Meetha

Ingredients

  • 10 White bread slices
  • 1/2 can Condensed milk
  • 1/4 cup Butter
  • 2 tsp Cardamom powder

Directions For Cooking

  • Chop of the edges of the bread slices.  Spread butter on the bread and cut into desired shapes.
  • Place these pieces in oven proof dish in two layers. Mix condensed milk and cardamom powder and pour over the bread slices. Sprinkle some sugar if needed
  • Pre heat the oven to 450 F. Bake the mixture to golden brown.
  • Serve hot or cold.

Aloo paratha – Tandoor style

Ingredients

  • 3 Potatoes
  • 1 Onion
  • 5 Green chillies
  • 1 inch Ginger
  • a few Coriander leaves
  • as desired Salt
  • 3 tsp Lemon juice
  • 2 cups Wheat flour
  • a dash of Salt

Directions For Cooking

  • Boil the potatoes and mash. Add onion, ginger, green chillies, coriander leaves, salt , lemon juice and garam masala. Mix well.
  • Knead the flour to form a soft dough. Make two medium size chapati, add the filling to the one chapati and cover it with the second one and roll it slowly.
  • Pre-heat the oven at 450-degree . Place the paratha on a greased cookie sheet. When top side is done change the side and bake till properly done.
  • Spread butter over it and serve hot with raitha or yogurt.

Roomali Roti

Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup Maida
  • 1/2 tsp Baking powder
  • 3 tbsp Oil
  • Salt as desired

Directions For Cooking

  • Mix wheat flour, maida, salt and baking powder. Knead to a soft dough by adding water and oil. Keep aside in cheese cloth for an hour.
  • Divide the dough into small portions and roll into big, very thin chapathi.
  • Heat an inverted griddle, carefully place the roti and cook till done.
  • Fold the roti and serve hot.

Rice Rotti

Ingredients

  • 2 cups Rice flour
  • 1 Onion
  • 5 Green chillies
  • 2 tsp Cumin seeds
  • 1/4 cup Coconut
  • Oil for roasting as desired Salt
  • a few Coriander leaves

Directions For Cooking

  • Mix all the ingredients(except oil) in warm water. Knead well to make soft dough.
  • Grease the pan and your palm very well. Then with your palm pat rotis directly on the tawa. Place pan on the stove and cook well.
  • Spread little butter on the roti and serve it with any chutney.

Motichoor Ladoo

Ingredients

  • 2 cups Gram flour
  • 2 cups Ghee
  • 3/4 cup Sugar
  • 3/4 cup Water
  • 5 tbsp Almonds
  • 5 tbsp Cashewnuts
  • 1 tsp Cardamom
  • 1/4 tsp Saffron color

Directions For Cooking

  • Mix gram flour with saffron color and make into a thick batter.
  • Melt butter in a frying pan. Using a sieve drop the batter into the ghee and fry to form boondhi. Drain out on paper towel for excess ghee.
  • Heat sugar with 3/4 cup water and boil to form syrup of one thread consistency. Add fried boondhi, cashewnuts, almonds and cardamom.
  • Shape into round balls while it is warm and let dry.

Tomato Dosa

Ingredients

  • 1 cup Black gram dhal
  • 2 cups Rice
  • 3 Tomatoes
  • 5 Green chillies
  • a few Coriander leaves
  • as desired Salt

Directions For Cooking

  • Soak dhal and rice for 6 hours. Grind this into smooth batter with tomato, chillies adding sufficient water.
  • Add salt, corriander leaves and cumin and allow the batter to ferment .
  • Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
  • Serve hot with coconut chutney or peanut chutney.

Gumadikayi Pulusu (Pumkin Gravy)

Ingredients

  • 1/2 lb Pumpkin
  • 1/2 cup Coconut
  • 5 tsp Sesame seeds
  • 2 tsp Mustard seeds
  • 10 Red chilli
  • 3 tbsp Tamrind pulp
  • 1/2 tsp Turmeric
  • 1/8 cup Grated jaggery
  • Oil for cooking as desired Salt

Directions For Cooking

  • Peel the pumpkin, remove the inner pulp and seeds. Cut into pieces.
  • Heat oil add mustard seeds, add pumpkin and salt. Cook till pumpkin is soft and tender.
  • Roaste sesame seeds, red chilli and grind with coconut, tamarind to paste.
  • Add the paste, jaggery and turmeric to pumpkin and cook till done.

Senugapappu Karam

Ingredients

  • 1/2 cup Dry coconut flakes
  • 1 cup Roasted bengal gram
  • 5 Red chilli
  • 5 tsp Cumin seeds
  • 5 flakes Garlic
  • a few Curry leaves
  • walnut size Tamarind
  • as desired Salt

Directions For Cooking

  • Heat oil in pan add cumin seeds and garlic when done keep aside. Dry roast red chillies and curry leaves.
  • Grind roasted bengal gram with roasted red chilli, curry leaves, cumin seeds, garlic, salt, tamarind coarsely. Add coconut and salt and process for another minute.
  • Serve with hot rice and a drizzle of ghee.

Badam Kheer

Ingredients

  • 4 cups Half-n- Half
  • 1/4 lb Almonds
  • 1/2 cup Sugar
  • a few strands of Saffron
  • a few Cardmom

Directions For Cooking

  • Soak almonds in hot water for 30 minutes. Peel the skin, grind these almonds along with some water until soft. To this paste, add 1 cup of Half-n-Half milk and saffron.
  • Boil 3 cups of Half-n- Half milk on low heat simmer to 2 cups. Now, add almond milk paste, sugar and cardamom powder.
  • Cook on low heat for 5 minutes and then remove from heat.
  • Serve hot or cold.

Kanjipuram Idli

Ingredients

  • 1 cup Green gram dhal
  • 1 cup Black gram dhal
  • 1 tsp Cumin seeds
  • 2 tsp Black pepper
  • 1/2 inch Ginger
  • 5 Green chillies
  • a few Cashewnuts
  • a few Curry leaves
  • a pinch of Turmeric
  • a pinch of asafoetida
  • as desired Salt

Directions For Cooking

  • Soak both the dhals together for 6 hrs. Drain the dhals and grind it into a smooth batter with less amount of water.
  • Add salt to taste and allow the batter to ferment for 6 to 8 hours.
  • Heat ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and grind coarsely. Add the ground powder, roasted cashew nuts, turmeric powder, asafoetida, curry leaves, ginger and green chilies and mix it with the batter. Add chopped coriander leaves just before steaming the Idlis.
  • Grease idli plates and then pour the batter and steam them for 15-20 minutes.
  • Serve hot with ginger chutney.

Qubani(apricots) ka Meetha

Ingredients

  • 1/2 lb Apricots
  • 3 cups Sugar
  • 1 tsp Cardmom powder
  • 2 tsp Ghee


Directions For Cooking

  • Soak Apricots for 8-10hrs in cold water. Remove the seeds and boil them in pressure cooker. When cool down, grind all the pulp into a fine paste.
  • Sugar syrup: add 1 cup of water to Sugar and boil for 5-10 minutes. Add the above pulp to Sugar syrup and stir constantly until it thickens.
  • Roast cashewnuts in Ghee and add to the above mix. Add cardomom powder.
  • Serve this as a topping on vanilla ice cream.

Hyderabadi Biryani

Ingredients

  • 2 cups Rice
  • 3 cups Diced mixed vegetables(potatoes, carrots, beans)
  • 1/4 cup Dry fruits(almonds, cashewnuts)
  • 1/8 cup Raisins, glazed cherries
  • 2 Onions
  • 6 Green chillies
  • 2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric
  • 2 tsp Red chilli powder
  • 1 cup Curd
  • 2 tsp Saffron
  • 2 tsp Milk
  • 1/3 cup Corriander/Mint leaves
  • 6 Green Cardamoms
  • 6 Black Cardamoms
  • 6 Cloves
  • 1 stick Cinnamon
  • 4 Bay leaves
  • 3 tbsp Ghee
  • as desired Salt

Directions For Cooking

  • Boil the rice with green and black cardamom, cloves, cinnamon, bay leaf when done drain the excess water.
  • Beat the curd to form a smooth mixture and divide into two portions. Dissolve strands of saffron and mix with one portion of curd.
  • Heat ghee in a pan, add the remaining green and black cardamoms, cloves, cinnamon, bay leaf, mace and saut� over medium heat until it begins to crackle.
  • Add onions, green chilles, ginger, garlic and saut� till golden brown, add turmeric, chilli powder and chopped vegetables and stir fry. Add the portion of plain curd and 2/3 cup water and bring it boil and cook till vegetables are cooked. Once cooked added nuts and dry fruits.
  • Process to Serve:
  • Use a baking dish. Spread a cooked vegetables mixture and then saffron curd then spread the layer of cooked rice. Cover the dish with foil.
  • Bake in pre heat over for 15 minutes. Garnish with coriander and mint leaves.

Rajma(red kidney beans) Pulao

Ingredients

  • 2 cups Rice
  • 3/4 cup Rajma ( red kidney beans)
  • 2 inches Ginger
  • 3 flakes Garlic
  • 5 Green chillies
  • 1 big Onion
  • 2 Tomatoes
  • 2 inches Cinnamon
  • 5 Clobes
  • 1 tsp Shahjeera
  • 3 tbsp Ghee

Directions For Cooking

  • Soak Rajma and cook till half done and keep aside.
  • Heat ghee in cooking pan add cinnamon, cloves, shahjeera, onions, green chillies, ginger garlic paste and let it fry till oil seperates. Add chopped tomatoes and salt. Then add rajma beans and cook for a few minutes.
  • Add rice and a little garam masala and cook till all the water disappears.
  • Serve hot with any kind of raitha.

Dosakayai Pachadi

Ingredients

  • 1 Dosakai
  • 2 tbsp Tamarind paste
  • 10 Red chillies
  • 1 tsp Mustard seeds
  • 2 tsp Black gram dhal
  • 1/4 tsp asafoetida
  • Salt to taste Oil for seasoning a few Curry leaves

Directions For Cooking

  • Peel and chop dosakai into small pieces.
  • Heat oil in a pan add little oil add the chopped pieces, tamarind, salt, red chillies and let it cook for a few minutes.
  • When cools down grind to thick paste.
  • Season with mustard seeds, cumin, black gram dhal, curry leaves.
  • Serve with plain rice and a drizzle of desi ghee.

Basundi/Rabri

Ingredients

  • 1/2 gallon Whole Milk
  • 1/2 cup Grated jaggery
  • a few strands of Saffron
  • a few roasted Nuts
  • as desired Sugar

Directions For Cooking

  • Boil milk in a heavy bottomed pan. Then let it boil on low heat for sometime. Cream starts to float on the top.
  • Remove this into a vessel and repeat this process till all the milk evaoprates. Add grated jaggery and safforn and mix gently.
  • Garnish with almonds, pistachos and sever cold.

Puffed Rice Ladoo

Ingredients

  • 1/2 lb Puffed rice (murmura, churmura)
  • 1/2 lb Jaggery
  • 1/2 cup Roasted peanuts
  • 1/2 cup Dry coconut flakes
  • a few Cardamoms

Directions For Cooking

  • Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.
  • To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.
  • Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients. Let it cool for a couple of minutes.
  • Grease your palm with oil or ghee and roll into balls.

Almond Burfi

Ingredients

  • 1 1/2 cup Premium quality almonds
  • 2 cups Milk
  • 1 cup Sugar
  • 5 tbsp Ghee
  • a few Cardamoms

Directions For Cooking

  • Soak almonds overnight. Peel the skin and grind to a fine paste.
  • Dissolve this paste in milk and sugar.
  • Melt ghee and add this paste and cook till mixture leaves the sides of the pan while stirring constantly.
  • Grease a plate and spread the mixture. Garnish with cardamom powder and silver foil.

Mysore Pak

Ingredients

  • 2 cups Gramflour
  • 4 cups Ghee
  • 2 cups Sugar
  • 15 sliced Almonds
  • a few Cardamoms

Directions For Cooking

  • Boil 3/4 cup of water along with sugar and make a syrup.
  • Melt 1/2 cup ghee and roast the sieved flour till it turns golden yellow when the raw smell goes away add the syrup and stir continuously.
  • Melt the remaining ghee and pour into this mixture while stirring till it forms a lump.
  • Grease a tray or a plate add this mixture and spread evenly. Garnish with almonds, cardamom and silver foil.

Rava Ladoo

Ingredients

  • 1 cup Rava
  • 3/4 cup Sugar
  • 1 cup Grated fresh coconut
  • 1/4 cup Milk
  • 1/4 cup Butter
  • a few Cashewnuts
  • a few Cardmoms

Directions For Cooking

  • Heat butter on low and fry nuts until light brown and keep aside.
  • Roast rava till it turns light brown in color, stirring constantly. Add grated coconut and fry for five minutes on medium heat. Remove from heat and add sugar, milk, cardamom powder and fried nuts. Mix well.
  • Roll the mixture into balls.
  • These ladoos can be stored in air tight container for upto two weeks.

Lauki(Bottlegourd) ka Halwa

Ingredients

  • 1 medium-sized Bottle gourd (lauki)
  • 1 cup Sugar
  • 1 can Condensed milk
  • 3 tbsp Ghee
  • a few Cashewnuts
  • a few Raisins

Directions For Cooking

  • Peel the skin and cut into long pieces. Remove the seeds and grate. When done sequeeze of the water which was retained by this procedure.
  • Heat ghee in a non-stick vessel and fry the grated mixture till its cooked. Add sugar to the bottlegourd and stir it for 15 minutes. Now add condensed milk to the above mix and stir till it becomes thick.
  • Garnish with roasted cashewnuts, raisins and sprinkle cardmom powder.
  • Served hot or cold.

Rava Kesari

Ingredients

  • 1 cup Cream of wheat
  • 6 tbsp Ghee or butter
  • 1 cup Sugar
  • 3 cups Milk
  • a few Cashewnuts
  • a few Raisins
  • 1 tsp Cardamom powder

Directions For Cooking

  • Heat butter or ghee in a non stick pan. Fry cashews and stir them until they become light brown color and add raisins till done. Remove and keep aside.
  • Add the rava to that ghee and stir the rava till that comes to light brown color or raw flavor goes away. Remove from heat and keep a aside.
  • Boil 3 cups of milk when reaches boiling stage and sugar. When sugar dissolves add rava while stirring to avoid lumps. Cook till its almost dry.
  • Grease a baking pan or a plate and pour this mixture on it. Garnish with cashews, raisins, saffron strands and cardamom powder.
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