INGREDIENTS
Cornflour - 25 grams
Milk - 500 grams
Vanilla essence - 2 tsp
Dry fruits - half cup
Chocolate pieces ( tiny) - 2 tsp
Fresh fruits - 2-3 cups
Sugar - 1 cup
Color ( optional) - 1-2 drops
Jam or cream - half cup
PROCEDURE
Boil the milk along with sugar. Make a paste of the cornflour with a little cold milk and the vanilla essence. When the milk boils very well add the cornflour paste and stir very well for half a minute. Shut off the heat. When cool put in the refrigerator for 6-7 hours. After 6-7 hours chop the fresh fruits and mix with the cool custard. Pour in separate small bowls. sprinkle the dry fruits and chocolate pieces. Add a blob of cream or jam on top of each bowl. Your fruit custard or fruit salad (fruit custard) is ready.
Posted by Keya
INDIAN CHICKEN CURRY-1
INGREDIENTS
Chicken - 1 kilo cut into medium size pieces
Mustard oil - half cup
Curd - 1 cup
Cashew nuts - 7-8
Magaj dana - 4 tsp ( optional)
Poppy seeds - 2 tsp
Dry red chillies - 2-4 or according to taste
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 2 tsp
Cumin powder - 1 tsp
Bay leaves - 2
PROCEDURE
Marinate the chicken pieces in curd and turmeric powder for 4-5 hours in the fridge. Grind the poppy seeds, cashew, dry red chillies and magaj dana into a paste. First dry grind the poppy seeds then cashew, magaj dana and dry red chillies. Now add water and grind all to a paste.
Heat mustard oil in a large wok. When oil smokes add the bay leaves. Now add the paste of poppy seeds, cashew, magaj dana and dry red chillies. Add 1 tsp of salt. Fry until oil is seen. Now add the marinated chicken. Add 1 tsp of salt. Stir and fry for 3-4 minutes. Now put a cover on the wok and lower the flame. Keep for 10 - 15 minutes. Uncover the wok. Look to see if oil is floating. If so the curry is ready. If you want a thicker gravy stir and fry for a few more minutes. Serve hot with rice or roti.
Posted by Keya
Chicken - 1 kilo cut into medium size pieces
Mustard oil - half cup
Curd - 1 cup
Cashew nuts - 7-8
Magaj dana - 4 tsp ( optional)
Poppy seeds - 2 tsp
Dry red chillies - 2-4 or according to taste
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 2 tsp
Cumin powder - 1 tsp
Bay leaves - 2
PROCEDURE
Marinate the chicken pieces in curd and turmeric powder for 4-5 hours in the fridge. Grind the poppy seeds, cashew, dry red chillies and magaj dana into a paste. First dry grind the poppy seeds then cashew, magaj dana and dry red chillies. Now add water and grind all to a paste.
Heat mustard oil in a large wok. When oil smokes add the bay leaves. Now add the paste of poppy seeds, cashew, magaj dana and dry red chillies. Add 1 tsp of salt. Fry until oil is seen. Now add the marinated chicken. Add 1 tsp of salt. Stir and fry for 3-4 minutes. Now put a cover on the wok and lower the flame. Keep for 10 - 15 minutes. Uncover the wok. Look to see if oil is floating. If so the curry is ready. If you want a thicker gravy stir and fry for a few more minutes. Serve hot with rice or roti.
Posted by Keya
POTATO TIKKA
INGREDIENTS
Potatoes peeled - 500 grams
Onion - 100 grams
Lime - 1
Green chillies - 2-3
Coriander leaves - 50 grams
Salt - 1tsp or according to taste
Mustard oil - half cup
PROCEDURE
Boil the potatoes in pressure cooker. Put water in the pressure cooker to just cover potatoes. Close lid tightly. Put on high flame and when cooker whistles lower the flame. Keep on low flame for 3-4 minutes. When cooker opens automatically drain out water from potatoes by putting on a colander. After a minute, transfer potatoes on a tray and smash them with a ladle immediately. Cool under a fan. If you do not smash the potatoes while hot it tends to become sticky.
Now chop the onions, chillies and coriander leaves into very small pieces. Mix with smashed potatoes. mix salt and juice of the lime too. Now shape the mixture into balls flattened on both sides. Heat 2 tsp of oil on a frying pan. When oil smokes put in as many tikkas (balls) the oil can hold. Keep on high flame for 2 - 3 minutes and then on low for 2 minutes or until deep brown on one side. Turn over the tikkas and fry the other side in the same way. Fry all the tikkas in this way. Serve hot with tamarind chutney *or tomato sauce.
*TAMARIND CHUTNEY
INGREDIENTS
Tamarind - 100 grams
Sugar 150 grams or more according to own taste
Salt- 2 tsp
Cumin seeds - 1tsp
Dry red chillies - 2
Procedure
Roast cumin seeds and dry red chillies and grind them to a powder and keep aside. Put 3 cups of hot water over the tamarind. When cool enough to handle press and make a paste. Sieve the paste through a strainer. Boil this in a wok with the sugar and salt. When it is thicker (like sauce) add the roasted powdered cumin seeds and red chillies. Let cool. Store in glass bottle in the fridge. This chutney can be served with many Indian snacks.
Posted by Keya
Potatoes peeled - 500 grams
Onion - 100 grams
Lime - 1
Green chillies - 2-3
Coriander leaves - 50 grams
Salt - 1tsp or according to taste
Mustard oil - half cup
PROCEDURE
Boil the potatoes in pressure cooker. Put water in the pressure cooker to just cover potatoes. Close lid tightly. Put on high flame and when cooker whistles lower the flame. Keep on low flame for 3-4 minutes. When cooker opens automatically drain out water from potatoes by putting on a colander. After a minute, transfer potatoes on a tray and smash them with a ladle immediately. Cool under a fan. If you do not smash the potatoes while hot it tends to become sticky.
Now chop the onions, chillies and coriander leaves into very small pieces. Mix with smashed potatoes. mix salt and juice of the lime too. Now shape the mixture into balls flattened on both sides. Heat 2 tsp of oil on a frying pan. When oil smokes put in as many tikkas (balls) the oil can hold. Keep on high flame for 2 - 3 minutes and then on low for 2 minutes or until deep brown on one side. Turn over the tikkas and fry the other side in the same way. Fry all the tikkas in this way. Serve hot with tamarind chutney *or tomato sauce.
*TAMARIND CHUTNEY
INGREDIENTS
Tamarind - 100 grams
Sugar 150 grams or more according to own taste
Salt- 2 tsp
Cumin seeds - 1tsp
Dry red chillies - 2
Procedure
Roast cumin seeds and dry red chillies and grind them to a powder and keep aside. Put 3 cups of hot water over the tamarind. When cool enough to handle press and make a paste. Sieve the paste through a strainer. Boil this in a wok with the sugar and salt. When it is thicker (like sauce) add the roasted powdered cumin seeds and red chillies. Let cool. Store in glass bottle in the fridge. This chutney can be served with many Indian snacks.
Posted by Keya
PALAK PANEER
INGREDIENTS
Spinach - 500 grams
Kesar meethi (dry fenugreek leaves) or fresh fenugreek leaves - 10 grams or 100 grams respectively
Salt - 1-2 tsp
Medium sized onions - 2
Garlic - 5-6 flakes
Ginger - 1 inch cube
Cumin powder 1 tsp
Green chilly - 2-4
Cottage cheese - 100 grams
Ghee (clarified butter) or sunflower oil - half cup
PROCEDURE
Boil the spinach along with fenugreek leaves. When done, immediately put a few ice cubes in boiled spinach to retain the green color. Put the spinach on a colander to drain excess water. Cut the cottage cheese into half inch cubes. Heat half cup oil in a deep wok. Fry the cottage cheese into light brown color. Be careful because oil spills while frying cottage cheese. Transfer the fried cottage cheese into water which is at room temperature. Grind the ginger, onion, garlic into a paste. Grind the boiled spinach and fenugreek into a paste and keep aside.
In the same wok re heat the same leftover oil. When oil smokes shift in the onion, garlic and ginger paste. Add the cumin powder and fry until brown.Now shift the spinach fenugreek paste in the wok. Add 1 tsp salt. Stir quickly and continuously. After 2-3 minutes shift in the fried cottage cheese cubes (drained from water) . Stir for 2 more minutes. Your palak paneer is ready. This is a side dish that can be served with rice or roti\ chappati.
Posted by Keya
Spinach - 500 grams
Kesar meethi (dry fenugreek leaves) or fresh fenugreek leaves - 10 grams or 100 grams respectively
Salt - 1-2 tsp
Medium sized onions - 2
Garlic - 5-6 flakes
Ginger - 1 inch cube
Cumin powder 1 tsp
Green chilly - 2-4
Cottage cheese - 100 grams
Ghee (clarified butter) or sunflower oil - half cup
PROCEDURE
Boil the spinach along with fenugreek leaves. When done, immediately put a few ice cubes in boiled spinach to retain the green color. Put the spinach on a colander to drain excess water. Cut the cottage cheese into half inch cubes. Heat half cup oil in a deep wok. Fry the cottage cheese into light brown color. Be careful because oil spills while frying cottage cheese. Transfer the fried cottage cheese into water which is at room temperature. Grind the ginger, onion, garlic into a paste. Grind the boiled spinach and fenugreek into a paste and keep aside.
In the same wok re heat the same leftover oil. When oil smokes shift in the onion, garlic and ginger paste. Add the cumin powder and fry until brown.Now shift the spinach fenugreek paste in the wok. Add 1 tsp salt. Stir quickly and continuously. After 2-3 minutes shift in the fried cottage cheese cubes (drained from water) . Stir for 2 more minutes. Your palak paneer is ready. This is a side dish that can be served with rice or roti\ chappati.
Posted by Keya
AMERICAN CHOP SUEY
INGREDIENTS
Noodles - 250 grams
Eggs - 2
Boiled and diced boneless chicken - 1 cup
Thinly sliced carrots - half cup
Sliced beans - half cup
Mushrooms - half cup
Diced capsicum - 2 cups
Chopped onion - 1 cup
White oil (sunflower oil) - 1 cup
Tomato sauce - 4-5 tsp
Chilly sauce - 3-4 tsp
Vinegar - 1 tsp
Salt - 2-3 tsp
PROCEDURE
Take water to boil in a large wok. Add noodles to boiling water. After 3-4 minutes check if the noodles is done. Noodles should be done but chewy. Drain water from noodles by draining on a colander. Rub a little oil(1-2 tsp) in noodles to prevent them from sticking to each other. Boil the carrots and beans in the same way. They should be chewy too. Heat the oil in wok. When oil starts to smoke fry noodles until crispy. Fry the noodles in batches (as much the oil can hold). Fry only one third of the boiled noodles and keep the rest. Keep the fried noodles on a tissue to absorb excess oil.
Now break the eggs carefully in 2 separate bowls so that the yolk remains intact. Slide slowly 1 egg in the hot oil. When the egg white is done sprinkle a pinch of salt and shift from the oil . Keep on a tissue. Fry the second egg in the same way. The yolks should be intact.
Now drain the oil from wok. In the same wok heat 1 tsp of oil and stir fry the boiled chicken pieces. Shift and keep aside. Now add 1 tsp oil and fry the slit mushrooms. Shift and keep aside. Now add 3 tsp of oil and fry the chopped onion and diced capsicum together until tender. Add the vegetables to it . Fry for 2 minutes. Add the boiled noodles. Stir fry for 2 minutes. Add the sauces and vinegar. Stir fry for 1 minutes. Now mix the fried chicken and mushrooms. Spread this noodles on a serving plate. Spread the fried noodles over the boiled noodles evenly. Put the fried eggs on top. Your American chop suey is ready. Serve with sauces of your choice.
Why don't you try boneless dry chili chicken as a side dish? Bon apetit!
Posted by Keya
Noodles - 250 grams
Eggs - 2
Boiled and diced boneless chicken - 1 cup
Thinly sliced carrots - half cup
Sliced beans - half cup
Mushrooms - half cup
Diced capsicum - 2 cups
Chopped onion - 1 cup
White oil (sunflower oil) - 1 cup
Tomato sauce - 4-5 tsp
Chilly sauce - 3-4 tsp
Vinegar - 1 tsp
Salt - 2-3 tsp
PROCEDURE
Take water to boil in a large wok. Add noodles to boiling water. After 3-4 minutes check if the noodles is done. Noodles should be done but chewy. Drain water from noodles by draining on a colander. Rub a little oil(1-2 tsp) in noodles to prevent them from sticking to each other. Boil the carrots and beans in the same way. They should be chewy too. Heat the oil in wok. When oil starts to smoke fry noodles until crispy. Fry the noodles in batches (as much the oil can hold). Fry only one third of the boiled noodles and keep the rest. Keep the fried noodles on a tissue to absorb excess oil.
Now break the eggs carefully in 2 separate bowls so that the yolk remains intact. Slide slowly 1 egg in the hot oil. When the egg white is done sprinkle a pinch of salt and shift from the oil . Keep on a tissue. Fry the second egg in the same way. The yolks should be intact.
Now drain the oil from wok. In the same wok heat 1 tsp of oil and stir fry the boiled chicken pieces. Shift and keep aside. Now add 1 tsp oil and fry the slit mushrooms. Shift and keep aside. Now add 3 tsp of oil and fry the chopped onion and diced capsicum together until tender. Add the vegetables to it . Fry for 2 minutes. Add the boiled noodles. Stir fry for 2 minutes. Add the sauces and vinegar. Stir fry for 1 minutes. Now mix the fried chicken and mushrooms. Spread this noodles on a serving plate. Spread the fried noodles over the boiled noodles evenly. Put the fried eggs on top. Your American chop suey is ready. Serve with sauces of your choice.
Why don't you try boneless dry chili chicken as a side dish? Bon apetit!
Posted by Keya
VEGETABLE KOFTA
INGREDIENTS
Beetroot- 200 grams
Carrots - 100 grams
Beans- 100 grams
Peanuts - 50 grams
Raisins - 50 grams
Potatoes - 300 grams
Gram flour (besan) - 1 cup
Ginger - 1 inch cube piece
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Onion paste - half cup
Green chillies - 4-5
Tomato puree - 1 cup
Bay leafs - 2
Cumin seeds - 1 tsp
Dry red chillies - 2-3
Mustard or sunflower oil - 2 cups
Garam masala powder (equal portions of powdered green and black cardamoms, cloves, cinnamon, white cumin seeds, white pepper corns, mace and jayatri) - 1 tsp
PROCEDURE
Make the garam masala powder. Roast the cumin seeds and dry red chillies together. Grind them to a powder. Peel the potatoes and put them in a pressure cooker (do not cut or dice them). Pour water to just cover the potatoes. Close the pressure cooker lid tightly. Put on high flame. When the pressure cooker whistles loud (comes to full pressure) ,lower the flame and keep for 5 minutes. Do not open the cooker by artificial cooling. When the lid opens automatically insert a skewer in a large potato to see if it is cooked fully. If cooked drain the potatoes in a colander. After a minute shift the potatoes on a large tray\ dish and immediately mash with a ladle. You must not keep the potatoes in the cooker once the lid opens up. You must mash the boiled potatoes as quickly as possible. Now cool the mashed potatoes under a fan. Keep it aside. Dice the vegetables (carrots, beet, beans) into the size of peas. In a wok boil the vegetables and peas into bite like consistency. They should be just cooked and not very soft. Drain them on a colander. Let it cool. Soak the raisins for 5 minutes in water. Fry the peanuts in 1 tsp of oil. Grate the ginger cube.
Now take a large bowl and mix together the mashed potatoes, boiled vegetables, fried peanuts, raisins, grated ginger, roasted and powdered cumin seeds and dry red chillies and 2 tsp of salt. Mix well. Shape into table tennis size balls. Make a batter with gram flour and water. First make a paste and then add more water little by little to make a batter thick enough to coat the balls. Heat 2 cups of oil in a wok on high flame. When oil smokes lower the flame. Using your hand dip a ball in the batter to cover it completely. Lift it and let excess batter drain from ball and hand. In this way cover the balls in batter and slowly shift in the balls in hot oil. In this way shift in as many balls the oil can comfortably hold. Fry on high flame till golden brown. Shift hem on a plate covered with tissue. Fry all the balls in batches.
Now shift the oil from the wok but keep 3-4 tsps of oil in the wok. Heat the oil. Shift in the bay leafs and slit green chillies (add the chillies NOW only if you want the curry HOT otherwise add chillies last of all without slitting). Now shift the garlic paste. After 30 seconds add the onion paste and fry for 3-4 minutes. Add the tomato puree. After 2 minutes add the ginger paste. After sometime of stirring when oil shows in the fried mixture add water little by little to make gravy (the water should be enough to cover the koftas). When the water starts boiling observe if the gravy is too thin. If the gravy is thin add a little of the remaining gramflour batter to thicken the grsvy. Add 1 tsp of salt. You can add the green chillies now. Add the koftas and the garammasala powder and shut off the heat immediately. Your vegetable kofta is ready. You can also add a dollop of cream.
Posted by Keya
Beetroot- 200 grams
Carrots - 100 grams
Beans- 100 grams
Peanuts - 50 grams
Raisins - 50 grams
Potatoes - 300 grams
Gram flour (besan) - 1 cup
Ginger - 1 inch cube piece
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Onion paste - half cup
Green chillies - 4-5
Tomato puree - 1 cup
Bay leafs - 2
Cumin seeds - 1 tsp
Dry red chillies - 2-3
Mustard or sunflower oil - 2 cups
Garam masala powder (equal portions of powdered green and black cardamoms, cloves, cinnamon, white cumin seeds, white pepper corns, mace and jayatri) - 1 tsp
PROCEDURE
Make the garam masala powder. Roast the cumin seeds and dry red chillies together. Grind them to a powder. Peel the potatoes and put them in a pressure cooker (do not cut or dice them). Pour water to just cover the potatoes. Close the pressure cooker lid tightly. Put on high flame. When the pressure cooker whistles loud (comes to full pressure) ,lower the flame and keep for 5 minutes. Do not open the cooker by artificial cooling. When the lid opens automatically insert a skewer in a large potato to see if it is cooked fully. If cooked drain the potatoes in a colander. After a minute shift the potatoes on a large tray\ dish and immediately mash with a ladle. You must not keep the potatoes in the cooker once the lid opens up. You must mash the boiled potatoes as quickly as possible. Now cool the mashed potatoes under a fan. Keep it aside. Dice the vegetables (carrots, beet, beans) into the size of peas. In a wok boil the vegetables and peas into bite like consistency. They should be just cooked and not very soft. Drain them on a colander. Let it cool. Soak the raisins for 5 minutes in water. Fry the peanuts in 1 tsp of oil. Grate the ginger cube.
Now take a large bowl and mix together the mashed potatoes, boiled vegetables, fried peanuts, raisins, grated ginger, roasted and powdered cumin seeds and dry red chillies and 2 tsp of salt. Mix well. Shape into table tennis size balls. Make a batter with gram flour and water. First make a paste and then add more water little by little to make a batter thick enough to coat the balls. Heat 2 cups of oil in a wok on high flame. When oil smokes lower the flame. Using your hand dip a ball in the batter to cover it completely. Lift it and let excess batter drain from ball and hand. In this way cover the balls in batter and slowly shift in the balls in hot oil. In this way shift in as many balls the oil can comfortably hold. Fry on high flame till golden brown. Shift hem on a plate covered with tissue. Fry all the balls in batches.
Now shift the oil from the wok but keep 3-4 tsps of oil in the wok. Heat the oil. Shift in the bay leafs and slit green chillies (add the chillies NOW only if you want the curry HOT otherwise add chillies last of all without slitting). Now shift the garlic paste. After 30 seconds add the onion paste and fry for 3-4 minutes. Add the tomato puree. After 2 minutes add the ginger paste. After sometime of stirring when oil shows in the fried mixture add water little by little to make gravy (the water should be enough to cover the koftas). When the water starts boiling observe if the gravy is too thin. If the gravy is thin add a little of the remaining gramflour batter to thicken the grsvy. Add 1 tsp of salt. You can add the green chillies now. Add the koftas and the garammasala powder and shut off the heat immediately. Your vegetable kofta is ready. You can also add a dollop of cream.
Posted by Keya
CHOCO VANILLA FRUIT CAKE
INGREDIENTS
Flour- 100 grams
Sugar - 100grams
White oil or butter - 100 grams
Eggs - 3
Milk - 2 tbsp
Semi sweet chocolate - 50 grams
or
Chocolate powder - 2 tbsp
Vanilla essence - 1tsp
Baking powder - 1tsp
Salt - a pinch
Dry fruits -2 tbsp (cashew, raisins, cherries, orange or lemon peel, black currants and so on )
PROCEDURE
Grind sugar into powder. Keep aside. Melt the chocolate and keep aside. Break the eggs one by one separately. Now beat the eggs along with 2tbsp of milk . Beat for 2 minutes if using an electric beater and 10 minutes if using a spoon or spring beater. Now add the oil or butter and beat for 2 minutes by an electric beater or 10 minutes by a spoon or spring beater. Now add the powdered sugar and beat for 2 minutes by electric beater or 10 minutes by spoon\spring beater. Shift flour along with baking powder and salt on a large tray or dish. Take 2tbsp of flour and shift in the bowl of oil, sugar and eggs beaten. Now mix or rather fold in (stir the batter downwards or inwards and again upwards continuously in a pattern of eight\8.) the flour in the batter. In this way fold in all the flour little by little. Lastly mix the vanilla essence. The batter should have a ribbon like pouring consistency. To test - take a spoonful of batter and pour lightly to see if falls uniformly or in a ribbon like consistency. Add milk if batter appears thicker. Now grease with oil a 7 inch round cake tin or a 6 inch square cake tin . A cake tin is any metal utensil. Sprinkle a little flour at the sides and base of the tin. Chop all the dry fruits in small fingertip sizes. Smear a little flour in the dry fruits. Now shift half of the cake batter in a bowl. Beat the melted chocolate
and mix well with half the batter. Now set the oven in pre-heat mode at 180 degree centigrade. Meanwhile pour the chocolate batter in the tin. Pour lightly and evenly. Now pour pour the white batter evenly over the chocolate batter. Sprinkle the dry on top. When the oven is ready put in the cake tin. Bake at 175- 180 degree centigrade for 30 - 40 minutes. After 30 minutes insert a skewer in the cake . If the cake is done the skewer will come out clean(not sticky). If the cake is not done bake for 5-10 more minutes. Keep the cake to cool on a wire rack. You can serve the cake hot or cool(keep in the fridge for 3-5 hours.
Posted by Keya
Flour- 100 grams
Sugar - 100grams
White oil or butter - 100 grams
Eggs - 3
Milk - 2 tbsp
Semi sweet chocolate - 50 grams
or
Chocolate powder - 2 tbsp
Vanilla essence - 1tsp
Baking powder - 1tsp
Salt - a pinch
Dry fruits -2 tbsp (cashew, raisins, cherries, orange or lemon peel, black currants and so on )
PROCEDURE
Grind sugar into powder. Keep aside. Melt the chocolate and keep aside. Break the eggs one by one separately. Now beat the eggs along with 2tbsp of milk . Beat for 2 minutes if using an electric beater and 10 minutes if using a spoon or spring beater. Now add the oil or butter and beat for 2 minutes by an electric beater or 10 minutes by a spoon or spring beater. Now add the powdered sugar and beat for 2 minutes by electric beater or 10 minutes by spoon\spring beater. Shift flour along with baking powder and salt on a large tray or dish. Take 2tbsp of flour and shift in the bowl of oil, sugar and eggs beaten. Now mix or rather fold in (stir the batter downwards or inwards and again upwards continuously in a pattern of eight\8.) the flour in the batter. In this way fold in all the flour little by little. Lastly mix the vanilla essence. The batter should have a ribbon like pouring consistency. To test - take a spoonful of batter and pour lightly to see if falls uniformly or in a ribbon like consistency. Add milk if batter appears thicker. Now grease with oil a 7 inch round cake tin or a 6 inch square cake tin . A cake tin is any metal utensil. Sprinkle a little flour at the sides and base of the tin. Chop all the dry fruits in small fingertip sizes. Smear a little flour in the dry fruits. Now shift half of the cake batter in a bowl. Beat the melted chocolate
and mix well with half the batter. Now set the oven in pre-heat mode at 180 degree centigrade. Meanwhile pour the chocolate batter in the tin. Pour lightly and evenly. Now pour pour the white batter evenly over the chocolate batter. Sprinkle the dry on top. When the oven is ready put in the cake tin. Bake at 175- 180 degree centigrade for 30 - 40 minutes. After 30 minutes insert a skewer in the cake . If the cake is done the skewer will come out clean(not sticky). If the cake is not done bake for 5-10 more minutes. Keep the cake to cool on a wire rack. You can serve the cake hot or cool(keep in the fridge for 3-5 hours.
Posted by Keya
CARROT DESERT
This is a tasty veg dish that can be enjoyed by one and all. Also known as Gajar ka Halwa in Hindi, this item may be prepared from a few ingredients.
INGREDIENTS
Carrot - 1 kilo
Condensed milk - half tin (200 grams)
Bay leaves - 2
Green cardamoms - 4-6
Sugar (optional) - 4-6 tsp
Cashew, raisins and almonds - 2 tbsp (cut into small pieces)
Ghee (clarified butter) - 2 tbsp (you can use sunflower oil too)
PROCEDURE
Peel and grate the carrots. Heat the ghee in a wok. When it smokes add the bay leaves and grated carrot. Stir on high flame for 2 minutes. Lower the flame and add the condensed milk. Stir well. The mixture becomes watery. Stir from time to time for 5-6 minutes. Now raise flame and stir continuously until quite dry. Lower flame and add raisins, almonds and cashews. Grind the green cardamom into a powder and add to the halwa. Go on stirring till halwa is quite dry. Put flame off. Serve hot.
Posted by Keya
INGREDIENTS
Carrot - 1 kilo
Condensed milk - half tin (200 grams)
Bay leaves - 2
Green cardamoms - 4-6
Sugar (optional) - 4-6 tsp
Cashew, raisins and almonds - 2 tbsp (cut into small pieces)
Ghee (clarified butter) - 2 tbsp (you can use sunflower oil too)
PROCEDURE
Peel and grate the carrots. Heat the ghee in a wok. When it smokes add the bay leaves and grated carrot. Stir on high flame for 2 minutes. Lower the flame and add the condensed milk. Stir well. The mixture becomes watery. Stir from time to time for 5-6 minutes. Now raise flame and stir continuously until quite dry. Lower flame and add raisins, almonds and cashews. Grind the green cardamom into a powder and add to the halwa. Go on stirring till halwa is quite dry. Put flame off. Serve hot.
Posted by Keya
FISH TIKKA
Ingredients:
Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)
PROCEDURE
Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).
Another fish dish you may like is sour fish. Steamed fish is no exception.
Posted by Keya
Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)
PROCEDURE
Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).
Another fish dish you may like is sour fish. Steamed fish is no exception.
Posted by Keya
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