Sunday, June 30, 2013

Chickpea Salad


Chickpea boiled 1/2 cup
Onion chopped 1
Tomato chopped 1
Green chilli chopped 3
Boiled potato sliced in cubes 1
Tamarind socked in water over night ( as required)
Salt to taste
Mint and coriander for garnish

Method :

Add all ingredients in a bowl and mix well.Garnish with mint and coriander and enjoy.

Thursday, June 27, 2013

Spinach Rice

Ingredients :

  1. Basmathi Rice -1 cup
  2. Water -2cups
  3. Spinach -1 big cup
  4. Green chilies- 2 to 3
  5. Peas- 1 small cup Or Cashew & Raisins- 1 tbsp
  6. Ghee -2 spoons
  7. Cumin seeds – ½ spoon
  8. Ginger garlic paste -1/4 spoon
  9. Lemon juice -1 spoon
  10. Sugar to taste
  11. Salt to taste
Method :
  1. Cook rice until the grains are firm and hold shape. Once cooled separate the grains
  2. Grind chopped spinach and green chilies with little amount of water
  3. Heat ghee in a pan, add cumin seeds
  4. Once the cumin seeds turn to brown color add ginger garlic paste
  5. Add green peas then the grinded paste (or cashew and raisins). Fry till the raw smell disappears
  6. Squeeze lemon juice
  7. Add salt and sugar according to your taste
  8. Then add the cooked rice and mix well
  9. Serve hot

Saturday, June 22, 2013



1/2 cup wheat flour
1/2 cup makai flour
2 tbsp chana dal flour
2 tbsp gibger-chili paste
1/2 tsp hing
1/2 tsp turmeric
salt to taste
1 tsp white sesame seeds
2 tbsp chopped coriander
2 tbsp oil
1 cup grated carrot
2-3 tbsp curd

Method :

1. Mix all the ingredients properly.
2. Prepare medium stiff dough.
3. Use water if required.
4. Knead the dough with oil.
5. Divide the dough into equal parts.
6. Roll out into small puri using dry flour.
7. Sprinkle grated carrots & sesame seeds.
8. Sprinkle dry flour & roll out again.
9. Deep fry until golden brown on a medium flame.

Thursday, June 20, 2013

Gourd Halwa


1 kg gourd
1.5 liter milk
Cardamon Powder
Few flakes of saffron
1 tbsp ghee
Chopped almond 


Peel and grate the gourd.Put milk and gourd in a slightly heavy saucepan.
Boil till the mixture is thick. Once it starts thickening, stir continuously. 
Add sugar to the mixture and cook further till it thickens.
Now add ghee,cardamon powder,saffron and colour . Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Serve hot,after decorating it with a chopped almond. 

Tuesday, June 18, 2013

Semolina Halwa

Ingredients :

Semolina 1 cup
Sugar 1 1/2 cups
Ghee 1/4 cups
Water 2 cups
Cashew nuts
Raisins 1 tbsp
Tutti -Frutti  pieces 1 tbsp
Cardamom 1 tsp
Saffron 1/2 tsp
Milk 2 tbsp

Method :

1. Soak saffron in two tbsp of warm milk and keep it a said.

2. Take sugar and water in a pan and heat it till the water boils and sugar dissolves completely.Add the saffron soaked in warm milk.Keep it warm.

3. Take another pan and add the ghee and fry cashew nuts till light brown and then add the raisins and fry for a sceond. Keep a few fried cashew nuts and raisins a said for garnishing.

4. Now, add the semolina and fry in the ghee lightly.

5.Add the warm sugar syrup and stir. Lower the heat.

6.cover the pan, and cook till the water evoporates. Turn off the heat.

7. Serve hot pr cold in a serving bowl and garnish  it with fried cashew nuts, raisins and  tutti-frutti pieces.

Monday, June 17, 2013

Mixed vegetable

Ingredients :

Cauliflower 2 cup
Peas 1/4 cup
Potatoes (cubed) 1/2 cup
Canola Oil 2 tsp
Cumin Seeds 1 tsp
Onion (chopped) 1/2 cup
Grated Ginger 1 tsp
Turmeric Powder 1/4 tsp
Mixed hot spice Powder 1/2 tsp
Coriander powder 2 tsp
Green chilli (chopped) 4
Res chilli powder 1/2 tsp
Salt to taste

Method :

1.In a wok,heat the oil on medium high heat.Add the cumin seeds until they brown, which will take just a few seconds.

2. Add the onions and grated ginger and cook on medium high until onions are transparent.

3. Add the salt, turmeric, red chilli powder,coriander powder, green chilli and hot spice and stir well.

4. Add the cauliflower, potatoes, peas and 1 cup of water.The water should almost cover the vegetables. Add more water if needed.

5. Stir the vegetables to mix with the spices.cover and simmer on medium-low heat.

6. After 20 minutes, test the potatoes  see if they are tender. If they are still uncooked, then continue to simmer until they are tender,checking every 5 minutes, Also check salt and add more salt if needed.

7. Remove from heat and place in the serving dish.Sprinkle some coriander leaves and serve hot.

Wednesday, June 12, 2013

Steam Kabab

Ingredients :

2 tbsp. canola oil
4 cloves garlic, finely chopped
3 medium carrots, finely chopped
1 small yellow onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
2 lb. ground beef
9 oz. cooked chicken or beef ham, cut into ⅓″ cubes
½ cup golden raisins, finely chopped
⅓ cup bread crumbs
3 tbsp. finely chopped parsley
2 tbsp. soy sauce
Kosher salt and freshly ground black pepper, to taste
6 hard-boiled eggs, peeled
2 4-oz. jars sliced pimientos, drained

Method :

1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, carrots, onion, and bell pepper; cook until lightly caramelized, about 12 minutes. Transfer to a bowl along with beef, , ham, raisins, bread crumbs, 2 tbsp. parsley, soy sauce, and salt and pepper; mix until evenly combined. Transfer half the mixture to a large sheet of foil and shape mixture into a 9″ × 8″ rectangle. Place 3 eggs lengthwise along center of rectangle; cover with half the pimientos. Fold sides of rectangle over eggs and pimientos, and shape into a log; wrap tightly in foil, twisting ends to seal. Repeat with remaining meat mixture, eggs, and pimientos.

2. Bring 3 cups water to a boil in a flat-bottomed wok over medium heat. Place an 11″ bamboo steamer in wok, and place meat loaves in steamer; cover. Cook until an instant-read thermometer inserted into the middle of the meat loaves reads 160°, about 1 hour. Unwrap, and cut into 1″ slices.

Monday, June 10, 2013

Easy Steamed Fish

Ingredients :

1 seabass, cleaned
2 tbsp onion, shredded
2 tbsp coriander leaves, chopped

Spices :

2 stalks lemongrass, chopped finely
3 tbsp ginger, chopped
1 tbsp green chillies, chopped
4 tbsp squeezed lime juice

Seasoning :
1 tbsp sugar
2 tbsp fish sauce
dash of pepper

Method :

1. Combine all the spices and seasoning, pour over the cleaned seabass.
2. Steam at high heat in a wok with boiling water foe 10- 12 minutes until the fish is cooked. Then removed the fish from wok.
3. Sprinkle shredded onion and coriander leaves on top of the steamed fish and serve with hot rice.

Thursday, June 6, 2013

Raspberries Cocktails

Ingredients :

1/2 packages Raspberries syrup
1/2 cup sugar
1/2 water
8 to 10 Raspberries
4 large mint leaves
1/2 cup ice cubes
11/2 tsp fresh lime juice
2 tbsp lime soda

Method :

Muddle raspberries, mint leaves, raspberries syrup put in a glass.
Now add ice, lime juice and top with soda.
Stir and serve