one of our most favourite dessert itemsz...

 

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BASOONDI An Indian speciality dessert. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS Milk 1 1/2 litre Almonds, blanched and peeled 1/2 cup Pistachios 8-10 Sugar 3/4 cup Saffron (kesar) a few strands Sunflower seeds (charoli/chironji) 2 tablespoons

METHOD Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji.

One of our most favourite dishes.............

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AMERICAN CHOPSUEY Noodles, vegetables and chicken in sweet and sour Chinese sauce. Preparation Time : 15 minutes Cooking Time : 15 minutes Servings : 4

INGREDIENTS Noodles 300 grams Salt to taste Oil 6 tablespoons + to deep fry Cornflour/ corn starch 2 tablespoons Ginger, chopped 1 inch piece Garlic 3-4 cloves Onion , sliced 1 medium Boneless chicken, cut into thin strips 400 grams Carrot, cut into thin strips 1 medium French beans, cut into thin strips 4-5 Cabbage, shredded 1/4 medium Spinach, shredded 6-8 leaves White pepper powder 1/2 teaspoon MSG 1/4 teaspoon Sugar 1 teaspoon Tomato sauce 4 tablespoons Vinegar 1 tablespoon Chicken stock 1 cup Bean sprouts 1 cup Tofu, cut into thin strips 100 grams Eggs 4

METHOD Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

FARALI MISSAL

Mail a Friend Your Name:   ReferTo Name:   Your Email :   ReferTo Email :   * mandatory information Add To My Favourites Print This Recipes ShareThis FARALI MISSAL Missal is a very marathi eat.. a mix of potatoes, groundnuts and assorted fried specially for fasting days. Preparation Time : 20-25 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Potatoes, boiled 4 large Ghee 2 tablespoons Cumin seeds 1 teaspoon Green chillies, chopped 3 Ginger, chopped 1 inch piece Sugar 1 teaspoon Sea salt to taste Roasted peanuts 1/2 cup Roasted peanuts, crushed 2 tablespoons Fresh coriander leaves, chopped 1 tablespoon Batata chiwda 1/2 cup METHOD Cut potatoes into half inch sized cubes. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chillies and ginger and fry for a minute. Add potato cubes and toss. Add one and a half cups of water, sugar and salt and mix. Add peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Reduce heat and simmer till slightly thick. Add half the coriander leaves and mix. Transfer into a serving dish, sprinkle batata chewda and the remaining coriander leaves on top and serve immediately.

THIS IS ONE OF OUR FAVOURITE NORTH INDIAN ITEM......

Dhokla

Dhokla - A delicious Gujarati snack

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 10 - 12 medium size pieces

You will need

1 cup ( 200 g ) gram flour / besan
1 cup sour ( 200 g ) curd
2 teaspoon Eno fruit salt
1/4 teaspoon salt ( or salt to taste )
1/4 cup water for mixing
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1/2 teaspoon extra oil to grease the pan

For Seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
2 green chillies , slit lengthwise
1 spring curry leaves
3 teaspoon lemon juice
1/4 teaspoon hing ( asafoetida )
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut ( optional )

Method

Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.

Add 1/4 cup water to make the batter thicker than that used for making pakodas.

Immediately pour the mixture in a greased pan / thali / bowl . Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).

Keep aside for cool and cut into desired shapes.

For seasoning :

Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing . Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.

Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool.

HERE ARE SOME QUOTES OF MOTHER TERESA WHICH ATTRACTED OUR ATTENTION

1. Be faithful in small things because it is in them that your strength lies.
2. Being unwanted, unloved, uncared for, forgotten by everybody, I think that is a much greater    

     hunger, a much greater poverty than the person who has nothing to eat.
3. Each one of them is Jesus in disguise.
4. Even the rich are hungry for love, for being cared for, for being wanted, for having someone to 

     call their own.
5. I try to give to the poor people for love what the rich could get for money. No, I wouldn't touch a 

    leper for a  thousand pounds; yet I willingly cure him for the love of God.
6. I want you to be concerned about your next door neighbor. Do you know your next door 

    neighbor?
7. If we have no peace, it is because we have forgotten that we belong to each other.
8. If you can't feed a hundred people, then feed just one.
9. If you want a love message to be heard, it has got to be sent out. To keep a lamp burning, we 

    have to keep putting oil in it.
10.Intense love does not measure, it just gives. 
11.Joy is a net of love by which you can catch souls.
12.Loneliness is the most terrible poverty.
13.Love begins at home, and it is not how much we do... but how much love we put in that action.
14.Love begins by taking care of the closest ones - the ones at home.
15.Love is a fruit in season at all times, and within reach of every hand.

 

   

Tomato Fry

Tomato Fry

Tomato fry with paratha & dal

Recipe Credit - Kudpi Raj ( Raj Maam, Mangalore )

Serves: 2

You will need

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal
1 onion, finely sliced
1 tomato, finely sliced
1 spring curry leaves
1/2 teaspoon red chilli powder
1/2 teaspoon sambar powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
1 tablespoon water
2 teaspoon chopped coriander leaves

Method

In a wide pan, heat oil. Add mustard seeds. When they start to pop add urad dal and fry for 1 - 2 minute.

Add finely sliced onion and fry for 3 minutes till golden color.

Add finely sliced tomatoes. Mix it well.

Add curry leaves, red chilli powder, sambar powder and turmeric powder. Mix all the ingredients well.

Add salt to taste and 1 tablespoon water. Cover with a lid and cook on a low heat for 10 - 12 minutes or till tomato - onion mixture well blended with spices and thickens. Garnish with chopped coriander leaves.

Serve as a side dish with rice / paratha / rotis / sambar rice ....

Batter Fried Prawns

Batter Fried Prawns

Batter Fried Prawns

Basic recipe credit - Vanitha Pachakam & Chef Chandrabhanu, Le Meridien, Cochin

Makes: 20

You will need

20 prawns, medium size
50 g all purpose flour ( maida )
Extra 2 teaspoon maida
50 g corn flour
1 teaspoon baking powder
50 g beer
50 g soda
1/2 teaspoon salt ( or to taste )
2 pinches pepper powder
200 ml oil for frying

Method

Wash and clean prawns. Devein ( black nerve ), remove head and keep tail intact. Drain out water and wipe with a kitchen towel. Apply salt and keep aside for 15 minutes.

In a wide bowl, mix all purpose flour, corn flour, salt and pepper powder. Add beer and soda. Mix it well and make a thick batter. Keep aside in refrigerator for half an hour.

Sprinkle extra 2 teaspoon maida over prawns.

Heat oil in a frying pan. Reduce the heat to medium. Dip each prawn in batter and deep fry on a low heat ( 6 - 7 prawns at a time ) till golden color on both the sides ( approximate frying time 10 - 12 minutes for each side )

Drain out oil and serve as a starter.