Thursday, February 26, 2015

Mango And Cucumber salad


  • 1 mango, peeled and diced
  • 1/2 cup peeled, diced cucumber
  • 1 tsp finely chopped green chili
  • 1/3 cup diced red onion
  • 1 tbsp lime juice
  • 1/3 cup roughly chopped coriander leaves
  • Salt and pepper to taste


All ingredients mix well and serve it.

Friday, February 20, 2015

Crispy Beef Shell Tacos


For the Taco Filling:
½ pound ground beef
1 ½ cup grated cheddar cheese
1 tomato
2 cups shredded green cabbage
1 cup salsa
For the Taco Meat Seasoning:
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon ground pepper
1 jalapeno chili pepper
2 dashes of salt
For the Taco Shells:
4 corn tortillas
5 tablespoons canola oil
For the Garnish:
¼ cup sour cream
2 tablespoons chopped cilantro


Grate the cheese. Cut a quarter piece off of a head of cabbage. Shred the cabbage by thinly slicing the quarter. You can also use shredded lettuce rather than the cabbage if you prefer. Then cut the tomatoes into small pieces. Set the cheese, cabbage and tomato aside.
Next, cut the jalapeno in half lengthwise and remove the seeds (if you like a lot of spicy heat, you may want to leave the seeds in). Then, slice the jalapeno into fairly thin slices (just use half of the jalapeno if you don’t like a lot of spicy heat). Warm up a skillet on medium heat, and add the ground beef and sliced jalapenos.
Then, add the rest of the taco meat seasonings. Cook the ground beef until it’s browned. Then, remove the ground beef from the skillet and set it on a paper towel to drain off any excess grease, and set aside. Add the canola oil to a small skillet and heat it on medium heat.
Then, add one tortilla at a time to the oil; using tongs, hold up one side out of the oil to form a taco shell. After the side of the tortilla in the oil turns golden, using your tongs, turn the tortilla over to cook the other side. Then, cook it until that side is also golden. Next, lay the cooked taco shells on to a paper towel to absorb any excess oil.
Set the taco shells in holders if you have them so the shells can be filled. If you don’t have holders for the taco shells, just lay the taco shells on a plate so that you can fill them. Fill the taco shells with the meat. Then, add the salsa over the meat.
Next, add the grated cheese. Then, add the shredded cabbage. Lastly, add the cut tomatoes, a dollop of sour cream, and the chopped cilantro for garnish.

Thursday, February 19, 2015

Tomato , Dates, Aamsattor chatni


Red,fresh and juicy tomato 2 large (chopped)

Dates/ kheNjur 5-6 (quartered)

Aamsatto** half of whole small packet (cubed)

Ginger julienne 1/4 inch

Raisin 10-12

PaaNchforon/ five spices 1/4 tea spoon

Dry red chilli 1 piece

Turmeric powder 1 pinch

Salt 1/4 tea spoon or less

Sugar little more than 1/2 cup (or according to taste)

Lime juice 1 tea spoon

Roasted cumin seed and dry red chilli powder 1/4 tea spoon


Heat 2 teaspoon mustard oil in a pan. Temper it with paNchphoron & dry red chilli.  Feel the aroma (do not burn it) and ginger julienne. Stir it for few seconds.

Add chopped tomato.Give it few nice stir in medium heat. 

Add salt & turmeric powder and cook for 3-4 minutes covered and in low heat till tomato is soft and pulpy in texture. Take a long-handle spoon and smash the tomato to smooth texture with back of the spoon. Try as much possible. 

Now add sugar. Add sugar depending to your taste and stir it. Keep the heat low

Add aamsatto, kheNjur and raisins. And cook for 3-4 minutes.

Finally turn off the heat and add lime juice to it. 

Shift it to a bowl and sprinkle bhaja mashla over the chaatni.

Sunday, February 15, 2015

Vegetable With Rice Flakes


1 tablespoon canola oil
12 curry leaves, roughly torn
1/2 teaspoon black muster seeds
1/2 teaspoon cumin seeds
1 dried red chile
1 medium red onion, halved and thinly sliced 1½ teaspoons salt
1 medium sweet potato, chopped into ½-inch pieces
1/3 cup roasted and salted peanuts, roughly chopped
1/4 cup unsweetened large-flake dried coconut
1 serrano pepper, finely chopped
2 cups rice flakes, rinsed under cold water and drained
2 tablespoons waters
Juice of 1 lime, plus 1 lime cut into wedges
1/2cup roughly chopped cilantro, divided


1. In a large skillet or wok set over medium-high heat, add the oil, curry leaves, mustard seeds, cumin seeds, red chile and asafetida and cook, stirring often, until the cumin seeds are golden brown, about 2 minutes (be careful--the mustard seeds will pop).

2. Stir in the onion and ½ teaspoon of salt, reduce the heat to medium and cook, stirring occasionally, until the onion is soft, 3 to 4 minutes (if the onions begin to brown, reduce the heat). Stir in the sweet potatoes and cook, stirring occasionally, until they are cooked around the edges, 7 to 8 minutes. Stir in the peanuts, coconut and serrano pepper, cooking until the sweet potatoes are tender and stirring only once or twice to allow the coconut and peanuts to toast, about 7 minutes

3. Add the poha and remaining 1 teaspoon of salt. Gently stir the poha into the sweet potato-onion mixture to incorporate it without breaking the delicate rice flakes. Drizzle the water around the sides of the skillet, cover and reduce the heat to low. Cook the poha until it is tender, about 5 minutes. Remove the cover and add the lime juice and half of the cilantro, using a fork to fluff the mixture and combine. Taste and adjust the salt if needed. Serve sprinkled with the remaining cilantro and with the lime wedges on the side.

Monday, February 9, 2015

Mixed Vegtable Rice


2 cups basmati rice
 1 cup green beans topped, tailed spilt in half 
1 cup cauliflower buds
 1 cups diced carrots
 1 tomato diced
 2 tbs ghee or butter
 1/2 tsp freshly grated ginger 
1/2 tsp turmeric
 2 bay leaves
 4 cups filtered water, salted with 1 tsp of sea salt 


1.Rinse the rice in a fine sieve and soak for 20 minutes. Set aside.

 2. Wash and trim the vegetables. Steam them in batches, adding them to a medium sized bowl: carrots for 2 minutes, cauliflower for 1 minute,  green beans for 1 minute. Set the the bowl of steamed vegetables aside.

 3. Heat the ghee or butter and saute the ginger for one minute then add the spices, cooking for another 2 minutes. Add the vegetables, except the tomatoes, and cook for 2 minutes. Drain the rice and add to the pan of vegetables, stirring once or twice. Gently pour in the salted water. Stir again and bring to a boil. Lower the heat, cover and cook for 20 to 30 minutes, until the water is absorbed