tag:blogger.com,1999:blog-36691781314886528942012-02-17T05:01:45.932-08:00Make tasty recipes and be healthy with good Recipes Treasure. Delicious and Spicy Food is one of the Famous of every age. Here are the tips so why you lateJai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.comBlogger431100tag:blogger.com,1999:blog-3669178131488652894.post-55539332509047040482009-03-03T02:58:00.000-08:002009-03-03T03:00:46.863-08:00

Ingredients :1 cup split Green Gram Lentil (Moong Dal) 3 cup chopped Spinach (Palak) a pinch of Turmeric Powder (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 tsp Asafetida (Hing) 2 tblsp Butter1 tsp chopped Garlic (Lasun) 1 tsp chopped Ginger (Adrak) a pinch of Sodium bi carbonate1 tblsp fresh CreamHow to make :Wash and soak the gram for 30 minutes. Boil some water in a pan. Add the spinach

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com13tag:blogger.com,1999:blog-3669178131488652894.post-3029262209014897702009-02-17T02:39:00.000-08:002009-02-17T05:53:58.052-08:00

Ingredients:1/4 cup Rajma 1/4 cup Urad dal 1/4 cup Chana dal1 Onions, chopped 2 Tomatoes, chopped3 Green chillies, sliced1/2 inch Ginger, GratedSalt To taste 1 Pinch Turmeric Powder1 tsp Red chilli powder Corainder leaves1 tbsp Handful Butter1/4 cup Cream 1/4 tsp Cumin seeds1/4 tsp Mustard seeds Preparation:Soak rajma, urad daal and chana dal overnight.Pressure cook the urad dal, chana dal and

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com2tag:blogger.com,1999:blog-3669178131488652894.post-847584282206450082009-01-14T02:35:00.000-08:002009-01-14T02:39:03.417-08:00

Ingredients1 cup Split Red Lentil (Masoor Dal) 1/2 tsp Turmeric Powder (Haldi) 1 tsp Cumin Seed Powder (Jeera) 2 Green Chilli (Hari mirch) 2 Dry Red Chily (Saboot Lal Mirchi) 1 tsp chopped Ginger (Adrak) 2 Bay Leaf (Tej Patta) 10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee) 1 tsp Sugar Salt to tasteHow to make arhar dal:Wash

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com1tag:blogger.com,1999:blog-3669178131488652894.post-20841545615437748452008-05-26T09:28:00.000-07:002008-05-26T09:29:15.067-07:00

Ingredients: 450 gms Chicken, skinned, boned and cubed 2 tbsp Corn Oil 4-5 Curry leaves 1 tsp Ginger Pulp 300 ml Water 2 Green Chillies, cut 2 Medium Onions, sliced 1 Medium Green Mango, peeled and sliced 1 tsp Chilli powder 1/2 tsp Garlic Pulp 1 tsp Coriander powder 2 tbsp cut Coriander 2 Medium Tomatoes, quartered 1 tsp Salt 1/4 tsp Turmeric 1/4 tsp

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com2tag:blogger.com,1999:blog-3669178131488652894.post-3000352659298309462008-01-17T21:50:00.000-08:002008-01-17T21:51:51.422-08:00

Ingredients:2cups boiled Rice1/3rd cup Lemon Rice6Tbsp Oil1/2tsp Black Mustard seedsFew curry leaves3-4 green chiliesSalt to taste1/4th tsp. turmeric powder1/4th cup peanutsMethod * Heat oil in a pan and add mustard seeds, allow to splutter. * Add turmeric powder and peanuts, fry till brown. * Now add green chilies, curry leaves, salt and fry for 2 minutes. * Take it off from the flame

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com3tag:blogger.com,1999:blog-3669178131488652894.post-30453608401490181092007-12-25T08:59:00.000-08:002007-12-25T09:01:55.705-08:00

Ingredients:250gms Aloo (potato)2 Onions, sliced2 tsp Ginger-garlic paste1/2 tsp AjwainSalt To taste1/2 cup Besan1 tsp Corainder Powder1 tsp Red chilli powder1/2 tsp Garam masala1/2 tsp Annardana PowderOil For fryingHandful Corainder leavesPreparation: * Cut aloo into long pieces. * Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com2tag:blogger.com,1999:blog-3669178131488652894.post-18184404322675258742007-09-03T05:28:00.000-07:002007-09-03T05:29:36.030-07:00

Ingredients:2 cups Poha (Beaten Rice)1 Potatoes1 Onions2 Green Chillies1 tsp Chana dal1 tsp Urad dal1/4 tsp Mustard Seeds1 sprig Curry leaves2 tsp Peanuts4 tblsp Oil1 pinch Turmeric powder1 LemonFew Corainder leavesSalt to tasteMethodSoak the poha in water. Wash and drain all the water.Add some salt , turmeric powder , keep aside.Peel and cut the potatoes into small cubes, chop the onions,

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-30172896630657751962007-08-09T03:07:00.000-07:002007-08-09T03:11:15.492-07:00

Ingredients:rajma (kidney beans)- 200 gmscumin seeds - 1/2 tsponions ( pyaj) (medium-sized and chopped ) - 3 nos.fresh tomato (tamatar) puree - 1 cupginger (adrak) paste - 1 tblspgreen chillies (chopped)- 3-4 nos.cumin seeds powder (jeera powder) - 1 tspcoriander powder (dhania powder) - 1/2 tspred chilli (lal mirch) powder -1 tspsalt (namak) - to tasteoil (tel) - 2 tblspcurd (dahi) - 1/4

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com1tag:blogger.com,1999:blog-3669178131488652894.post-90289714211304964882007-07-03T21:08:00.000-07:002007-07-03T21:14:26.290-07:00

Ingredients:1 pound okra2 medium onions, chopped1/4 tsp garlic paste or powder1/4 tsp coriander paste or powder1/8 tsp cumin3 large tomatoes2 tsp oil1/2 cup chopped cilantroMethod:Cut the tip and the very bottom from the okra just to clean it, but do not slice.Heat oil in a pan over medium heat.Add onion and cook for 3 minutes.Add all ingredients except okra, tomato and cilantro.Cook for 3

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com80tag:blogger.com,1999:blog-3669178131488652894.post-57617744732204882912007-06-29T21:31:00.000-07:002007-07-03T21:14:26.291-07:00

Ingredients:1 kg fish1/2 cup curd1/2 cup onion paste2 tsp ginger paste1 tsp garlic paste1 tbsp coriander paste6 cardamom1 inch cinnamon2 tsp salt3/4 cup ghee or oil6 green chilli2 tbsp kewra1 tbsp sugar1 tbsp lemon juiceMethod:Use large fish for korma.Do not cut the fish into too small pieces.Carp is great for Korma.Except for the green chilles and kewra, add all the rest of stuff into the

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-29819427712749907122007-06-26T21:04:00.000-07:002007-07-03T21:14:26.291-07:00

Ingredients:1 (3 to 4 pound) chicken1 1/2 cups yogurt1 tbsp paprika4 garlic cloves, pressed1/8 tsp chili peppers1 tsp salt1/4 tsp cinnamon1/2 tsp ground cumin1/8 tsp ground clovesA spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.MethodWash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-63723651145544681792007-06-21T21:36:00.000-07:002007-07-03T21:14:26.291-07:00

Ingredients:1/4 pint/150ml natural yogurt2 ounces/50g ground almonds1 1/2 tsp chili powder1/4 tsp crushed bay leaves1/4 tsp ground cloves1/4 tsp ground cinnamon1 tsp garam masala4 green cardamom pods1 tsp ginger pulp1 tsp garlic pulp14 ounce/400g can tomatoes1 1/4 tsp salt2 pounds/1kg chicken, skinned, boned and cubed3 ounces/75g butter1 tbsp corn oil2 medium onions, sliced2 tbsp fresh coriander,

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-76137077307883569282007-06-20T02:52:00.000-07:002007-07-03T21:14:26.292-07:00

Ingredients250 gms. fresh green hot chillies1 tbsp. oil1 pinch asafoetida1 tsp. saltMethodDe-stem and clean chilliesHeat oil in a frying pan.Add chillies, asafoetida, salt.Stir and cover, remove from fire.Keep covered for 3-4 minutes.Pound without water, or grind in small electric grinder, to form a paste.Do not add water.Store in clean jar, refrigerate.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-75645825693289754592007-06-18T02:51:00.000-07:002007-07-03T21:14:26.292-07:00

Ingredients500 gms tamarind20 gms. salt1 tbsp. oil2 cups hot waterMethodClean and soak tamarind in 1 cup hot water.Take care to remove any seeds that may be in tamarind.Boil in same water after 20 minutes.Cool and blend in mixie till smooth.Add remaining water, mix well.Pass through a sieve, removing any fibres, etc.Heat oil in deep heavy pan.Add tamarind paste, bring to a boil.Add salt, cook

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-52609010161061426612007-06-15T02:48:00.000-07:002007-07-03T21:14:26.293-07:00

Ingredientsfresh green pepperMethodTo prepare this from fresh pepper, the green peppers are peeled.Then the inner cores are dried and powdered.When commercially ground, the peeling is done in automatic machines.White pepper powder is used, where the taste is supposed to be more sharp.At the same time,the colour of the dish is not affected.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-68885388570407550652007-06-12T22:31:00.000-07:002007-07-03T21:14:26.293-07:00

Ingredients100 gms. garlic, peeled and chopped250gms. salt.1/2 tsp. rice flourMethodDry garlic in sun till brittle.Grind to a fine powder.Add salt, run grinder for a few seconds.Keep for 2 days for flavour to merge fully in salt.Mix in 1/2 tsp. rice flourPut in sprinkler and use as required.Note: the rice flour will keep the salt from turning lumpy.Store in clean, dry airtight jar.Keeps for over

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-41739477904167162332007-06-08T22:29:00.000-07:002007-07-03T21:14:26.294-07:00

Ingredientscardamom (ilaichi)MethodRemove the lump of blackish seeds from the cardamomGrind them to a powder.The skins are either discarded or mixed into tea leaves, to give a faint fragrance in the tea.Though this is a wonderful way to use the skins, if one has a large quantity, then it is liable to go waste

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-85513594840632484852007-06-05T21:06:00.001-07:002007-07-03T21:14:26.294-07:00

Ingredientsraw mangoesMethodChoose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh and lesser fibre.Peel with a vegetable peeler.Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer.The slices should be in bright strong sun for at least 4-5 hours, to avoid them from

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-36794619271113329402007-06-02T21:04:00.000-07:002007-07-03T21:14:26.294-07:00

Ingredientscumin seedsMethodChoose plump, brown, aromatic cumin seeds.Warm them a bit over a warm griddle or in a switched off oven, before grinding.Dry grind in a mixer, till crushed fine.Since crushed cumin tends to lose its flavour fast, grind just enough for a fortnight or so.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-11690712094010307252007-05-30T21:02:00.000-07:002007-07-03T21:14:26.295-07:00

Ingredientsfresh turmericdry turmericMethodBuy thick firm, healthy ones.Wash in plenty of waterDrain water in a large colanderThen dry in strong sun.See that they are absolutely dry and brittle, before you pound.If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.Dry turmeric in strong sun for an hourSee that they are

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-52051099206563191932007-05-28T03:12:00.000-07:002007-07-03T21:14:26.295-07:00

Ingredientsgreen chilliessaltoilwaterMethodChoose healthy firm green chillies.Put plenty of water to boil, add a tsp. of salt to it.When boiling starts, add destalked chilliesBoil till they come to the top.Drain, and spread on a thick towel till excess water is drained.Dry in strong sun or in a warm switched off oven,till chillies turn crisp.They will look transparent, once they dry.Pound the

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com1tag:blogger.com,1999:blog-3669178131488652894.post-84986826890735073512007-05-26T04:03:00.000-07:002007-07-03T21:14:26.295-07:00

Ingredients1 kg red dry chilli1 tsp oilfor preseving: small blocks of asafoetida orsaltMethodFor a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.Sun them till crisp.Break off stalks, and discard.While pounding add a tsp. oil to a kg. of chillies.This will keep the sting of the chillies from permeating the air and everybody's nostrils. (It will also act as a

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-58018817973681627522007-05-23T21:47:00.000-07:002007-07-03T21:14:26.296-07:00

IngredientsCorriander seedsMethodChoose crisp green seeds, which do not have teeny holes made by worms.Remove stalks, husk, etc.Place in strong sunlight for 30 minutesGrind to a fine powder.Sieve and grind again the more coarse part of the powderSieve againStore in clean sterile tightlidded jar.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-35383411365747970422007-05-22T21:42:00.000-07:002007-07-03T21:14:26.296-07:00

Ingredients1 cup tomato puree1/2 cup onions finely chopped8-10 flakes garlic1/2 tbsp. sugar1/2 tsp. red chilli crushed1/4 tsp. omam (oregano) seeds1/4 tsp. cinnamon clove powder2 tbsp. cornflour2 tbsp. buttersalt to tasteMethodHeat butter. Add chopped onions. Stirfry for 2-3 minutes. Add tomato puree, bring to a boil.Pound together garlic, chilli powder, salt, clove-cinnamon powder. Add all

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-33832001251191166962007-05-21T21:27:00.000-07:002007-07-03T21:14:26.296-07:00

Ingredients3 cups milk1/2 cup plain flour1 tbsp. butter2 tbsp. cheese gratedsalt to tastepepper to tasteMethodIn a dry heavy sauce pan, dry roast the flour till light pinkish in colour.Remove and keep aside to cool.Melt butter in the pan, add half the milk.Mix the remaining milk in the cooled flour to form a smooth paste.When milk comes to a boil, add paste and stir continuously.Bring back to a

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-1429626055301983432007-05-20T22:41:00.000-07:002007-07-03T21:14:26.297-07:00

Ingredients3 ripe tomatoes1 tbsp. sugar1 tbsp. vinegar (brown)1 tsp. soya sauce1 tsp. chilli sauce1/2 tsp. ginger finely grated1 tsp. cornfloursalt to tasteMethodWash and wipe tomatoes dry. Chop and boil, without adding water. Take care to stir frequently.When tomatoes get soft, blend to a smooth puree. Strain,discards seeds, skins,etc. Add all other ingredients.Add 2 tbsp. hot water. Mix well.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-60560460421960276662007-05-10T22:55:00.000-07:002007-07-03T21:14:26.297-07:00

Ingredients25 red chillies (dried long)3 bulbs garlic, flaked and peeled10-15 flakes garlic finely chopped3 green chillies finely chopped2" piece ginger, peeled and grated2 white onions finely chopped1 stalk celery finely chopped2 tsp. cornflour1 tbsp. brown vinegar1 tbsp. sugar2 pinches ajinomoto (optional)1 tbsp. oilMethodBoil garlic and red chillies in 2 cups water, for 5 minutes. Drain water,

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-44470303957850004152007-05-09T03:04:00.000-07:002007-07-03T21:14:26.297-07:00

Ingredients1 red chilli finely chopped10 flakes garlic finely chopped1 tbsp. ginger grated1 stalk celery finely chopped1 stalk mint leaves finely chopped1 spring onion with greens1 tbsp. cornflour1 stalk choice of herb (basil, thyme, rosemary)1-1/2 cups water1 tsp. soya sauce1/4 tsp. crushed black pepper1/2 tsp. sugarsalt to taste1 tsp. oilMethodDissolve cornflour in 1/2 cup water. Keep aside.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-72061905275512516042007-05-08T00:10:00.000-07:002007-07-03T21:14:26.298-07:00

Ingredients2-1/2 kg. ripe tomatoes200 gms.sugar1/4 cup salt1/4 cup red chilli powder1/2 tsp. citric acid150 ml. brown cooking vinegarcrush to coarse bits:1" piece cinnamon6-7 cloves2 bay leaves2 large black cardamomsMethodTie crushed spices in a clean muslin cloth to form a pouch. Wash and wipe tomatoes dry.Chop and boil, without adding water.Take care to stir frequently. When tomatoes get soft,

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-3602883784512934752007-05-07T04:30:00.000-07:002007-07-03T21:14:26.298-07:00

Ingredients1 kg. tomatoes ripe, red, flat small variety50 gms. onion chopped25 gms. ginger peeled10 gms. garlic peeled2 tsp. chilli powder3 tsp. salt100 gms. sugar3 tbsp. vinegar1/5 tsp. citric acid dissolved in vinegar1/5 tsp. sodium benzoate dissolved in 2 tsp. warm waterTied in a pouch (of muslin cloth):5 cloves2" cinnamon stick broken1 bay leaf2 cardamoms1/2 tsp. cumin seeds.MethodWipe

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-51304175785043471792007-05-07T04:28:00.000-07:002007-07-03T21:14:26.298-07:00

Ingredientspeel garlic, destalk chillies.grind together till fine.add vinegar to help the grinding process.add salt. keep aside.heat oil in a deep pan, add cornflour.stir fry flour for a few seconds.add paste, mix continuously.stir frequently, simmer till thick.bottle in sterile jars, preserve.MethodWipe chillies clean, destalk and chop.Mix salt and vinegar, to dissolve salt.Add green chillies,

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com2tag:blogger.com,1999:blog-3669178131488652894.post-38843453352017573622007-05-03T05:17:00.000-07:002007-07-03T21:14:26.299-07:00

Ingredients500 gms. long red chillies2 medium bulb garlic200 gms. salt300 ml. vinegar1 tbsp. oil1-1/2 tbsp. cornflourMethodPeel garlic, destalk chillies.Grind together till fine.Add vinegar to help the grinding process.Add salt. Keep aside.Heat oil in a deep pan, add cornflour.Stir fry flour for a few seconds.Add paste, mix continuously.Stir frequently, simmer till thick.Bottle in sterile jars,

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-50714950013831552532007-04-26T00:52:00.000-07:002007-07-03T21:14:26.299-07:00

Ingredients1 kg. orange pumpkin500 gms. sugar150 gms. salt1 small bulb garlic (peeled)1 tsp. garam masala powder2 tsp. red chilli powder400 ml white vinegar5-6 drops red colour (optional)3 tbsp. oilMethodPeel and chop pumpkin fine. Take care to discard seeds and stringy pith. Grind garlic to a fine paste.Heat oil in a large pan, add garlic. Saute till light brown, stirring continuously. Add

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-56323613703603180372007-04-24T22:24:00.000-07:002007-07-03T21:15:45.833-07:00

Ingredients4 cups urad dal1 cup short grain rice.MethodSoak for 5-6 hours, grind it fine with minimal water.Just before frying beat well till light, add whole blackpeppers, coconut gratings, green chillies.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-51841262339338387672007-04-24T22:23:00.000-07:002007-07-03T21:15:45.834-07:00

Ingredients1/2 cup gramflour1/2 cup rice flour1 tbsp. plainflour1 tbsp. semolina1/2 tsp. baking soda.MethodGrate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.Proceed to make a medium batter, and spread as for dosas.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-77973548890551779352007-04-18T22:04:00.000-07:002007-07-03T21:15:45.834-07:00

Ingredients1 cup green gram dal with skin3 green chillies1 tsp. grated ginger1/2 tsp. crushed garlicsalt to taste1/4 cup chopped coriander1/4 tsp. coarsely crushed coriander seeds1/2 tsp. coarsely crushed cumin seeds3-4 pinches baking soda1 tbsp. hot oil.MethodSoak dal for 2 hours,Grind to a paste with chillies, ginger, garlic, adding as little water as possible.Add all other ingredients just

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-72105424350285162142007-04-17T23:04:00.002-07:002007-07-03T21:15:45.834-07:00

Ingredients1-1/2 cups raw rice1-1/2 cups parboiled rice2-3 tbsp. urad dal.1 cup coconut milk1/2 tsp. soda bicarb1 tsp saltMethodSoak for 4 hours in water, wash wellGrind to a fine thick paste, keep overnight.Morning add coconut milk, soda bicarb, and saltBeat well.The batter for Appam is readyApply a little oil on a non-stick or heavy griddle.Pour a ladleful of batter on hot griddle.Hold handle

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com1tag:blogger.com,1999:blog-3669178131488652894.post-13470234099757557592007-04-17T23:04:00.001-07:002007-07-03T21:15:45.834-07:00

Ingredients2 cups rice semolina1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and keptovernight).MethodSoak semolina for 2 hours.Wash well by draining top water 2-3 time till it is white.Mix into the ground dal batter, beat till very light and fluffy, after adding salt.Do not keep the batter too thin.Proceed as for idlis in idli steamer.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-10452453781222366522007-04-11T03:42:00.000-07:002007-07-03T21:15:45.834-07:00

Ingredients1 cup plainflour1 tbsp. cornflour1 tsbp. rice flour1/2 tsp. saltground ginger, garlic, chillies for taste.MethodMix all the ingredientsAdd enough water to make a batter which will coat the back of a spoon thinly whendipped.Dip chunks of cauliflower, babycorn, etc. which should have first been boiled to be tenderbut mushy.Chill the boiled veggies before frying.One may even fry thick

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-68127894188932518272007-04-09T22:28:00.000-07:002007-07-03T21:15:45.835-07:00

Ingredients1 cup gramflour1 tbsp. rice flour3/4 tsp. saltfew ajwain seedspinch of asafoetida1/2 tsp. cumin powder2-3 pinches baking soda2 tsp. hot oil (after batter has be prepared).MethodMix together all the ingredientsMake a batter which will coat the back of a spoon thickly, when dipped.One may add ground garlic, ginger, chillies, as desired.Dip chunks of paneer, or sliced capsicums, cucumbers

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com1tag:blogger.com,1999:blog-3669178131488652894.post-36967139655836654542007-04-05T22:10:00.000-07:002007-07-03T21:15:45.835-07:00

Ingredients 1 cup wheat 1 cup jowar 1/2 cup rice 1/2 cup bengalgram dal.Method Roast the grains lightly in a heavy pan, individually.Mix, cool and grind to a flour.Cool, store in airtight container, in dry area.Add water to knead to a smooth dough when required.Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. overit, press in.Make small hole in it with

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-35961417700944339712007-04-04T22:22:00.000-07:002007-07-03T21:15:45.836-07:00

Ingredients1 cup wheat 1 cup jowar 1/2 cup rice 1/2 cup bengalgram dal.Method Roast the grains lightly in a heavy pan, individually. Mix, cool and grind to a flour. Cool, store in airtight container, in dry area. Add water to knead to a smooth dough when required. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. overit, press in. Make small hole in it with

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0tag:blogger.com,1999:blog-3669178131488652894.post-73029381780539392982007-04-04T22:10:00.000-07:002007-07-03T21:15:45.836-07:00

Ingredients4 cups rice2 cups bengalgram dal (channa dal)1 cup urad dalMethodWash and soak in plenty of water for 2-3 hours.Drain, spread on a clean large kitchen cloth till dry.Dry roast till all moisture is dried up.Grind to a flour of the texture of fine semolina.This may be done in a home flour mill or at the commercial flour mills.Store in dry airtight container.

Jai Sonihttp://www.blogger.com/profile/09672082646828752901noreply@blogger.com0