PARIPPU VADA

 Just saw this video and am going to try this......will post the photos later till then why don't you give it a try...


VIDEO

well friends its evening and have given it a try ............it really taste good, all ingredients are in the video
I have added ginger garlic readymade paste instead of ginger which is mentioned in the video....so its tasting superb.

MADGANE (KONKANI DELICACY)

Ingredients :

• chana dal          1/3 cup
• rice powder      1 tsp
• cashews            2 fistful
• cardamom
• jaggery
• coconut

Method :

Dry roast chana dal in the pan and soak in water for an hour.

Soak cashews in warm water.

Grate the coconut and extract the first milk and keep it aside.

Take the second and third milk of the coconut and boil the soaked dal  and cashews in it.

When chana dal is almost cooked add jaggery and boil for some time.

Make paste of the rice powder with little water and add it to this cooked mixture to give it a little thickness.

Add the first milk of the coconut which has been kept aside.

Boil the mixture.

Remember that after adding the first milk of the coconut, the entire concoction should not be boiled for a long time.

Add powdered cardamom and serve.

PUDINA CHAI

A cup of hot pudina chai helps in relieving the symptoms of cough as well as problems of chest congestion.

Ingredients :

• water                                      2 cups
• pudina leaves                         10-12
• milk                                       1 cup
• cinnamon stick                       1
• ground cloves                        1/4th tsp
• grated ginger                         1 tsp
• ground cardamom                 3/4th tsp
• black pepper corns               1/2 tsp
• honey                                   1 tbsp

Method :

Bring water to boil and add washed pudina leaves.
Remove from the heat and keep the pot over for 20 minutes.
Add the milk and the spices.
Stir in the honey.
Heat on the low flame for 15 minutes and serve.

KHOYA BURFI

Ingredients :

Khoya                    100 gms
Powdered sugar       50 gms
Cardamom powder
Silver foil and Saffron (optional)

Method :

Cook khoya and sugar till the mixture is slightly thick.
Add saffron(optional) and cardamom powder.
Cook till it leaves the side of the pan.
Spread on grease plate.
Let it cool and cut it into pieces.

CUP CAKES DECORATIONS

Here are some photos from a magazine which I like to share with you all .......
some very beautiful decorations for cup cakes.

HEALTHY MANGO

Summers are coming and so are mangoes.....

Here are few facts about mangoes.

1. They contain more fibre than any other fruits.
2. Though they are high in calories, they are low in fat and sodium.
3. They contain no cholesterol, have beta-carotene and potassium.
4. It is also a rich source of vitamin A and C
5. Its good to have 2 mangoes in a day, particularly if you are watching calories.

DAHI WADE

This is my favorite dish.........

ingredients :

• urad dal
• curd
• spices

Take urad dal and soak in water for 2-3 hours.......
Grind it in mixer add litte water.
Take water in a pan and add salt and keep aside.
Hot oil in kadai and make wadas, put them immediately in the salted water.
Take it out and put in in the curd.
You can add spices of your taste in the curd.
I have added..salt, roasted and ground cumin seeds, red chilli powder,  green chillies, black pepper powder, coriander leaves.

RADISH MASTY

Dear friends......whenever one purchase radish they usually throw away the leaves......but even the leaves has many vitamins and can be eaten making tasty sabji.......so here i will say you the secret... the radish is bitter to taste and you will think that making sabji is ..........eeh..........oh..........but the thing is you have to cut the leaves and add two cut radish[ optional]  and boil it....when its done drain the water...........and all bitterness is gone...
then you have to take oil in a pan put in green chillies and ginger-garlic and a bit later onions...fry it nicely.
add in the boiled veggy and add in salt chillies and whatever masala to your taste.......and stir for a few minutes and you radish masty is ready..........for an option you can even add chana dal which must be soaked in water for few hours.......it really taste good with roits, parattas and even can stuff in breads.......

EGG SURPRISE

This recipe is called egg surprise because it can have many combinations of vegetables.....the main thing is that u can use the left over vegetables sabjis and make a delicious omelette for your morning breakfast.

So you can take 1 or 2 eggs, add salt and mix it well.
Heat the pan or tawa, pour the egg batter and spread the left over sabji.
Let the gas stove be slow, when it bakes gently turn over.
Cook for few seconds and put it on the plate.
Serve hot with tomato sauce or you can also stuff this omelette between two slice of bread.
It really taste good
So just give it a try.

SAMBHAR MASALA

There are many kinds of sambhar masalas.........this is the one that i have liked very much.........there are other sambhar masala recipes too which i will share with u all later.


Ingredients :

• coriander seeds - 2 cups
• Jeera                - 1/2 cup
• udid dal            - 1/2 cup
• chana dal         - 1/2 cup
• mustard seeds  - 1/4 cup
• methi seeds      - 1tsp
• salt                  - 1tsp
• hing                 - 1/2 tsp
• kali mirch         - 1 tsp
• few sticks dalchini
• 2 handsful curry leaves
• 2 handsful bedage mirch

Method :

Roast all the ingredients and grind in the mixer.

Store in an airtight container.

TOMATO CHUTNEY

This is the chutney i have learnt from my sister-in-law and is my sons favourite.
so you will be needing......

• 1 onion
• 3 - 4 tomatoes
• few red chillies
• 2-3 cloves of garlic[optional]
• tamarind[optional]

Method :  
First fry take oil in the pan fry garlic and in the same oil fry red chillies. Remove them.
And ten fry the onions till they are brown. Remove them.
In the same oil put in the tomatoes [ cutted into 4 pieces each] stir them till the skin of the tomatoes starts to leave. Remove it.
Note- you have to let all the ingredients cool before grinding them.
When its cool grind it in the mixture, add in salt and tamarind.
Serve with idlies, dosa or parathas.

Other variation with it:

1. You can add boiled eggs in it if you are eating it with parathas or roti
2. You can fry brinjal and put it in it.
3. Even paneer taste good in it.
4. You can dilute it to your liking.

7 DAYS WEIGHT LOSS PLAN

hi friends.....long back have come across on the net this weight loss plan.
The plan is as under;

DAY 1 : have fruits except banana, have lots of melons e.g. watermelon.

DAY 2 : have all vegetables - raw or cooked, start with boiled potatoes.

DAY 3 : have mixture of fruits and vegetables. No banana or potatoes.

DAY 4 : have 8 bananas and 3 glass of milk and limited amount of vegetable soup.

DAY 5 : have sprouts and paneer - 280 gms, 6 tomatoes and increase water intake.

DAY 6 : have sprouts, paneer and vegetables - unlimited amount.

DAY 7 : have brown rice, fuits juices and all vegetables. No beans (kidney beans etc..)

During the diet have water with lemon.
No sugar with black tea.
Can have club soda.
No fruit juices
And you can again go for this diet after the rest of a week.

ALOO N SIMLA MIRCH

HELLO FRIENDS.......... this dish goes well with the parathas. You can even use this as a stuffing in the bread sandwich or you can eat it with dosas. I  have the ingredients picture posts and for best result you have to use everest pav baji masala.

this is the amount i took.

cut the onions, ginger and garlic.

the tomatoes must be grated.

then put oil in the pan or kadai, add jeera, green chillies, ginger-garlic and 

after frying for few seconds add in onions, salt, haldi, red chilli if you like

after frying for few minutes add in cutted aloo and simla mirch

and cover it and after it is cooked add in everest pav bhaji masala and your yummy dish is ready.

BESAN DA PUDA

Besan da puda is a punjabi name for this dish....as always it is easy to make and fast too .....

Ingredients:

• besan
• onion
• coriander leaves
• green chillies 
• salt, chilli powder, dhanis powder and a bit of  garam masala.

Method:
Wash, clean and cut coriander, onion and green chillies
Put all in besan along with masalas and mix well.
Then add water and mix well..the batter must be of following consistency like dosa batter
Spread it like dosa on the tawa and let it cook, turn over for the other side to cook.
Serve hot with tomato sauce or pudina chutney.

JOLLY FAST BRINJAL

Hi friends.... there are sometimes when unexpected guest come to give their visits and we are too tried to make a curry frying onions and others things.........during these times you need a fast recipe so that you just put in and close the cooker and with 2 wistles its ready ...so here it is a very fast to cook dish...........this recipe is even for those who have to go for their job and have to cook in the morning......

so first you take brinjal and patatoes, wash ..cut and keep aside.


then you take onions, tomatoes, ginger n garlic

grind it in the mixer, everything together...

then take the cooker, put a tbsp of oil, put in jeera and add in the grinded paste and vegetable.

add in salt, turmeric powder, chilli powder and garam masala and mix well.

close the cooker, keep for 2-3 wistle and your jolly fast brinjal is ready.

can be eaten with bread, chapatis and naan.

CARAMEL CUSTARD PUDDING

Hi friends.......this is a very easy to cook and you will not need anything extra for its ingredients, as you will find everything in your kitchen....so make a difference and make this pudding for your family...and get the compliments as this is really very tasty.

Ingredients :

• milk - 1/2 litre
• eggs - 2
• sugar - 10 tsp
• sugar for caramel  - 6 tsp
• custard powder - 4 tsp

Method :
First make the caramel and keep aside.
Then take egg, sugar and custard powder and mix well.
Now pour in the milk, mix well and put the vessel in the idly stand to steam for half an hour.
Remove and keep it in the freeze.
Remove from the freeze and invert in a dis
While serving add in the caramel liquid also which get collects on the side of the dish.
here the picture,

PALAK PAKORA

This is a very tasty and healthy snack, as we have to use palak which is full of iron.

Ingredients :

• besan  - 100gms
• palak  -  100 gms
• salt -  as per your taste.
• green chillies  -  as per your taste [optional]

Method :
Clean the palak, wash it properly, cut it and keep it aside for few minutes so that the excess water drains off.
Put the palak into a bowl and add besan and mix well.
Add in salt and green chillies and very little water.
Note that it is a pakora but the consistency of the dough has to be thick.
When done, take the dough into your palm shape it like a puri and deep fry.
You can serve it with imli chutney/sauce or tomato sauce.

CHATPATA IMLI SAUCE

Hi friends ............i like this sauce very much...it goes well along samosa, pakora and other Indian snacks and its very easy to make............


Ingredients required :

• imli i.e tamarind  -  50 gms, soak it in water for few hours
• jaggery  - 100 to 150 gms depending on the taste u like
• common salt or black salt  -  1/4 tsp
• red chilli powder  -  1/4 tsp
• jeera i.e cummin seed  -  1 1/2 tsp roasted

Method :
Strain the imli and pour it in a pan to boil.
When it is boiled add salt, red chilli powder and roasted jeera.
Boil for few more minute and add jaggery.
Let the jaggery get dissolve completely.
Boil it till it get thick, the thickness of the sauce depence on how u like to have it.
Then let it get cool and store it in a jar and keep it in the fridge.
Can late for a month, but the jar will get empty in few days.
Note : After the sauce cools down it becomes a bit more thick.
For a quick video demo look here 


the quantity i took to make the sauce.

and finally the mouth watering imli sauce

DRY MASALEDAR CHICKEN

This chicken variety can be made into two other chicken dishes

so just pay attention.

You will need.........

chicken...................1/2 kg

onions.................... 2-3

dry red chillis..........few ( i am using bedege mirch.......

                                            its only for colour and not tikha..)

garlic.....................1 full

ginger....................1 inch

curd........................1/2 cup
oil.........................50 gms

everest chicken masala.......50 gms

The photo shows the exact amount i have used.

You have to fry these in little oil...

After frying you have to grind it and keep it aside.

Below is the photo after grinding it.

Then you have to cut the other 2 onions

Then grind it and make the paste, the colour has come a bit pink

as i have grind it in the same jar used earlier.

This is the amount of chicken i have used.

Now lets start making the chicken, first take oil in the kadai , add onion paste fry it till the raw smell of the onions go away. Then add 50 grams of everest chicken masala, then add in the chicken pieces, mix well.

Initially it will be dry, but don't worry. At this state add the juice of two limes

Cover it and wait for few minute and again mix well.

Later u will see this it is leaving oil and has become very easy to mix.

cook it till it is almost done, if waiting is a torture for you, give it two wislte in the cooker adding title water.

Now friend, this cook chicken can be eaten without any further procesing and its called LEMON CHICKEN

But we are making dry masaledar chicker so when it is almost done. Add in the grinded masala and curd and cook it further for 15 minutes and your mouthwatering dry masaledar chicken is ready to eat.

And one more think if you fancy to have the gravy just add the required boiling water to it, and you will be having a

 MAJEDAR CHICKEN GRAVY.