Yummy in tummy.....

JANMASTHMI-24 th AUG 2008

JANMASTHMI FESTIVAL

Janmashtami or Gokulashtami as it is popularly known in North India, is a festival full of joy and gaiety. It celebrates with great pomp and show, the birth of Lord Krishna who was born more than 5000 years ago in the 28th year of Dwapur Yug. It is one of the most celebrated festivals for Hindus not only in India but also, all over the world. Janmashtami is about the joy, people all over the world feel for their beloved Lord Krishna.Since Lord Krishna was very fond of milk and milk products, so devotees make various dishes of milk to please the Lord.

I offered puri,chole,sooji halwa and friuts as prasad to lord krishanaji.

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SOOJI HALWA ( SEMOLINA PUDDING)

11:56 AM | Labels: INDIAN DESSERT'S

Sooji halwa is a very popular sweet dish in India . I made this as prasad(offering to god) on JANMASHTMI(24th AUG 2008).

Ingredients

1 cup suji (semolina)

¾ cup sugar

1.5 cup whole milk

1.5 cup water

3 tablespoon ghee, butter or margarine

1/ teaspoon cardamom (Elaichi)

2 tablespoon raisin
Garnish

2 tablespoon raisin

2 tablespoon cashew nuts

Preparation

1)Heat ghee, butter or margarine in a wok.
2)Add Semolina and heat for few minutes with constant stirring on low-medium heat until you get aroma smell and light brown color of sooji .
3)Add sugar and cardamom. Stir it nicely on medium heat.
5)Add water and milk. Mix well and heat until you get desired consistency.

6)Garnish with remaining raisin and cashew nuts.
7)Serve either hot (preferred) or cold.

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VEGETABLE KOFTA MANCHURIAN

11:45 AM | Labels: BRUNCH RECIPES, CHINEESE FOOD, SNACKS

Vegetable manchurian is an Indo-Chineese recipe .

INGREDIENTS:

2 cups Grated Cabbage

2 cups Grated Carrots

1 Chopped Onion

2 Chopped Green Chilies

3-4 Crushed Garlic Flakes

2 tbsp Corn Starch or Flour

Oil for deep frying

1 tbsp Soya Sauce

Salt to taste

1 tsp Pepper Powder

1 tsp Sugar

1tsp Amchur powder

A pinch of ajinomoto

2 tbsp oil

Red chilli flakes(optional)

1 cup bread crumbs

METHOD :

1)Mix grated cabbage and carrots and squeeze the water out from them.

2)Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt,amchur powder to it. Add bread crumbs so that it can easily bind.

3)Make small balls (like koftas) of the mixture .

4)Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

5)Now in a separate pan heat 2 tbsp oil.

6)Sauté garlic, green chilies and spring onions.

7)Add salt, pepper powder,red chilli flakes, ajinomoto, sugar and soya sauce and water. Bring it to a boil.

8)Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

9)Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

10) Serve with naan, or rice

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UTTAPAM

11:38 AM | Labels: SNACKS, SOUTH INDIAN DISHES

Uttapam is a very popular South Indian crispy dish.

Ingredients:
Batter (1:3 ratio of urad dal and rice)
1 Tomato

1Carrot(shredded)
1 small Onion
1 bunch of fresh Coriander leaves
Little broken Cashewnut or Putna or both
1 or 2 Green Chillies

Method:
1)Put them all in a small chopper and cut them very fine
2)In a cup of batter, mix all of it and add little salt.
3)Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides and cook well.When one side turns golden brown,flip it and cook on other side as well.
4)Serve with sambar and coconut chutney
5)I served with ketchup ,cream cheese and sour cream.

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ZUCCHINI PIE

12:13 PM | Labels: AMERICAN FOOD, BRUNCH RECIPES

This recipe was given to me by my Russian friend. Believe me it tastes very good, rich in zucchinii and chesse( both r my fav). So, if you are zuccinni lover or chesse lover like me I am sure you are gonna love it.

INGREDIENTS:

4-5 zucchinis

3 medium carrots

1 large or 2 small onions

3-4 cloves of garlic

4-5 eggs

3 cups of water or milk

2 cups of flour

salt to taste

FOR LAYERING:

1 large tub of cream cheese (you can substitute cream cheese for othertype of cheese, eg. grated cheddar, and add 1 tablespoon ofmayonnaise)

canola oil for frying

PROCEDURE:

1. Batter-

Grate Zuccini-mix Zuccini with water or milk, add eggs, some salt and flour, mixwell. You'll probably need to adjust the amount of water and flour,because I never measure them and don't know the exact amount.

2. Fry pancakes( If health consious like me, dnt fry it, just spread oil like you do it for parantha's)

3. Layering-

Grate carrots and chop onions-fry carrots and onions together until soft-when done, squeeze the garlic in the mixture. Wait until it cools and add cream cheese.

4.. Spread cream cheese mixture on one pancake ,then put second one on the top, again spread the mixture ,n keep on layering it.

Enjoy!

BAKING METHOD

INGREDIENTS
3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
ground black pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
3. Bake for 30 minutes, or until lightly brown

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SAMOSA

1:58 PM | Labels: BRUNCH RECIPES, SNACKS

For Cover:

1 cup all purpose flour (Maida)

Water to Knead dough

2tbsp oil

Little salt

1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

1/2 cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

1/2tsp Ginger (crushed)

1tbsp coriander finely chopped

Few chopped Cashews (optional)

Few Raisins (optional)

1/2tsp Garam masala Salt to taste

Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:
1. Mix all the ingredients (salt, oil, ajwain) except water.
2. Add a little water at a time.
3. Pat and knead well for several times into a soft pliable dough.
4. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
1. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
2. Add green peas, cashews and raisins and mix well.
3. Add coriander and keep aside.

To Proceed :
1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place a spoon of filling in the cone and seal the third side using a drop of water.
5. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6. Serve samosa hot with cilantro chutney, tamarind chutney.

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SEVIYAN KHEER( VERMICELLI PUDDING)

1:46 PM | Labels: INDIAN DESSERT'S

Ingredients:
2 cups Badam

1cup Seviya (Vermicelli) broken into 4 cm bits

5 cups milk

1/2 cup sugar

1/3 cup almonds (sliced)

1/4 cup unsalted blanched pistachio, silvered

1/2 tbsp rose water

Silver or gold papper (varak)

Preparation of semiya:
1. Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
2. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
3. Cook for about 20 minutes or until the milk is slightly thickened.
4. Cool to room temperature, add rose water and chill thoroughly.
5. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

ANOTHER SIMPLE METHOD :

1 Can evaporated milk

1 cup milk

1/2 cup condensed milk

1 cup seviyan( roasted)

Almonds,pistachio according to your taste

METHOD:

1. Take a heavy bottomed non stick pan, pour evaporated milk,milk,condensed milk, boil it for sometime.

2. When it starts boiling ,add seviyan and let it boil n stir constantly until the milk is slightly thickened.

3. Serve with dry friuts

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METHI (FENU GREEK) PARANTHAS

1:34 PM | Labels: ROTI / BREAD

INGREDIENTS:

2 cups Whole wheat flour [atta]

1/2 cup dried fenugreek leaves / sookhi methi( I used nagauri sookhi methi but if you don't have it,you can also use chopped methi leaves)

Water as required to make the dough

2 Green chillies

Salt to taste

2 tbsp Ghee / oil

METHOD:
1. Mix together the wheat flour, salt,green chillies (chopped), methi, ghee/oil together, using warm water make a smooth, soft and pliable dough.
2. Rest it for 10 mins.
3. Divide into equal portions. Roll each portion into flat parathas.
4. Cook them on a tava.
5. Smear ghee/oil on both sides. Remove when done.
6. Serve hot with pickel and sour cream (my fav.)

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BHINDI BHAJI

1:25 PM | Labels: VEG.RECIPES

INGREDIENTS:
1 pound okra

2 medium onions, chopped

1/4 tsp garlic paste or powder

1/4 tsp coriander paste or powder

1/8 tsp cumin

3 large tomatoes

2 tsp oil

1/2 cup chopped cilantr0

Indian spices ( turmeric, red chilli powder, garam masla,salt acc.to taste)

METHOD :

1. Cut the tip and slice the bhindi into pieces.
2. Heat oil in a pan over medium heat. Add cumin , onion and cook for 3 minutes.
3. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
4. Serve the bhindi bhaji with rice, naan or roti.

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JAISELMERI KALE CHANE( BLACK CHANE)

1:03 PM | Labels: VEG.RECIPES

INGREDIENTS:
3 - 4 green chillies chopped

1 tsp garam masala powder

2 tblsp oil

2 tbsps.2 inch cinnamon

1/4 tsp asafoetida

1 cup bengal gram, black (kale chane)

1 1/2 cup yogurt

2 tsp coriander powder

1 tsp red chilli powder

4 tsp bengal gram flour (besan)

salt to taste

1 tsp turmeric powder

1 tsp cumin seeds

1 medium sized onions

2 tsp chaat masala

2 -3 black cardamoms

1 cup coriander leaves chopped

2 tblsp pure ghee.

5 - 6 cloves

METHOD :
1. Soak bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure stir fry till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and choped green chillies, saute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well.
11. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
12. Serve hot decorated with cut coriander leaves and onion rings.

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CABBAGE DUMPLINGS

5:23 PM | Labels: AMERICAN FOOD, SNACKS

INGREDIENTS:

1-Cabbage
1/4 Cup-Butter
1/2tsp- Garlic powder
1tsp-Salt
1Tsp Black Pepper
1 Onion chopped

Dumplings-:
1Cup flour(all purpose flour,maida)
2 Eggs
½ Tsp salt
1/2. Garlic powder

METHOD:
1)Chop cabbage into large chunks and steam until clear in color. Drain.

2)In same pan melt butter, Sautee onions, add seasonings and cabbage.

Dumplings:.

* Mix dumpling ingredients together until dough is "gummy"

*Make balls and flatten it like round small puris.

*Add stuffing like you do for samosas and seal the edges with your hand.

*Drop each dumplings into the boiling water. Dumplings are done when they float to the top.

*Remove dumplings and enjoy.

*Serve with sauce/green chutney/tomato chutney .

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DAAL MAKHANI

4:46 PM | Labels: VEG.RECIPES

Ingredients:

1 cup whole urad daal (urad sabut)

1tbsp Red kidney beans (Rajma)

1 onion finely chopped

1 tomato finely chopped

1" Ginger piece

2-3 green chilies finely chopped

chopped coriander leaves

4-5 flakes Garlic paste

1/2 cup stirred curd

1/2 cup fresh stirred cream (malai)

2tbsp butter

1tsp cumin seeds (jeera)

1/2tsp turmeric powder

1/2tsp Garam masala

Red chili powder to taste

1/2tsp dhania powder

Salt to taste

How to make dal makhni :

*Soak rajma in water overnight.

*Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes.

*Mash and boil again for 15-20 minutes and add curd and cream to the daal.

*Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.

*Now add ginger, green chilies and tomatoes and fry till tomatoes soften.

*Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.

*Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.

*Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.

*Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

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GULAB JAMUN

4:38 PM | Labels: INDIAN DESSERT'S

Ingredients:
1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter -melted

Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar

1 cup water

Oil for frying

How to make gulab jamun:

*Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
*Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
*If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
*The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

*The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
*Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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ALOO PALAK(SPINACH-POTATO)

4:29 PM | Labels: VEG.RECIPES

INGREDIENTS:

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter 4 tbsp. ghee

salt to taste

METHOD:
*Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. *Cover and boil over a high flame for 2 minutes.

*Cool quickly, or hold under running water in a colander.

*Put in a mixie, add green chilli and run for a minute.

*Keep slightly coarse, do not make very smooth.

*Keep aside.

*Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

*Drain the potatoes, keep aside.

*In the same hot ghee add the cumin seeds.

*Add the ginger, onions and fry till very tender.

*Add the tomato and further fry for two minutes.

*Add all the dry masalas and fry till ghee separates.

*Add spinach and potatoes.

*When it resumes a boil sprinkle the flour and stir well.

*Boil for 2-3 minutes. Add lemon juice

*Just before serving heat butter in a tiny saucepan and add the asafoetida.

*Pour over the vegetable and mix gently.

*Serve hot with naan or parathas or even rice

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NANKHATAI (INDIAN COOKIE)

1:59 PM | Labels: SNACKS

NANKHATAI (INDIAN COOKIE)

Nan khatai is a soft crunchy Indian cookie which simply melts in your mouth. Nan Khatias are sweet in taste and have a Golden finish to it. Nan Khatai are baked and are one of the finest bakery sweet with an Indian Taste.

Ingredients for Nankhatai:

All purpose flour (Maida) – 2 cups
Butter (Ghee) – 1/2 cup
Castor Sugar (Chini) - 1 cup
Milk Powder - 3 tbsp
Cardamom powder (Ilaichi) - 1/2 teaspoon
1 tbsp Baking powder

Method for Nankhatai:

*Beat butter and sugar till it gets soft and smooth.

*Add milk powder and cardamom powder, sieve maida.
*Add maida and baking powder to the above mixture in parts and make a dough.
*Divide the dough into 20 equal portions and shape them into small balls of required size and flatten them between the two palms.
*Arrange in a well -greased tray and bake in a moderate oven at 180C/350 F till golden brown.
*Remove from the oven, let them cool down to room temperature, then store them in an air-tight container. You can even refrigerate them for a longer period. Just warm them in the microwave for 10 secs before serving.

NOTE-: Remember, this will not be as liquid as your cake dough. Cookie dough is supposed to be firmer so that it can easily form shapes.

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GAJAR HALWA (CAROOT HALWA)

7:52 PM | Labels: INDIAN DESSERT'S

Ingredients :
1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Preparation of carrot halwa :
*Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
*Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes or presuure cook the caroots .
*Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
*Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. *Mix well.
*Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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SAUSAGE ROLLS

12:48 PM | Labels: BRUNCH RECIPES, SNACKS

FOR BATTER:

1-Egg

1/2 cup - white flour

salt

cold water

Method:

* In a bowl add egg ,white flour, a pinch of salt and cold water.

*Mix it well . keep on adding more water till the batter becomes thin.

TO MAKE WRAPPER ROLL

*Take pan ,add little oil, pour the batter on it n fry till it becomes brown from both the sides.

FOR FILLING:

2-Sausages

chilli powder

turmeric poeder

salt to taste

tomato paste

onion

amchoor powder(dried mango powder)

Method:

*In a saucepan,heat the oil, add onoins n fry it till it becomes brown.

*Add spices and tomato paste. saute it for 2 min and then add sausages(small pieces).

*Stir it for few minutes till sausages gets whole coated with the masala

METHOD OF FILLING THE WRAPPER

* Lay wrapper flat

*Fill each with 2 tablespoons of the sausage mixture. Sprinkle cheese over it and roll the wrappers

* SPICY SAUSAGE ROLLS ARE READY TO EAT.

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MASALA EGGPLANT/BRINJAL

12:26 PM | Labels: VEG.RECIPES

INGREDIENTS:

Brinjal /Eggplant(pieces)-1 bowl.

Chana dal(roasted)-1/2 cup

Onion

Tomato paste

Ginger Garlic paste

SPICES:

Chilly powder 1/2 tsp

Turmeric powder 1/2 tsp

Jeera powder 1/2 tsp

Dhania powder 1 tsp

Lemon Juice 1/2

Salt to taste

Method:

*Wash and cut brinjal into pieces vertically.

*In kadai, heat 4 tbsp oil for two minutes then put mustard seeds, cury leaves,chana dal(roasted ), sliced two medium sized onion and fry a bit. Then add 2 tsp ginger garlic paste and fry for a while.

*When oil separates, add sliced tomatos and salt. Add 1 tsp turmeric powder, 1 1/2 tsp dhaniya powder, 1 tsp jeera powder and 1 1/2 tsp red chilly powder. Fry it well until all the masala is cooked properly.

* Add the brinjal pieces and stir well. Add 3 cups of water, add 1/2 tsp sugar and tamarind extract. Stir it well.

*When it starts boiling, close the lid and cook brinjal on slow fire for about 20 minutes. When brinjal is cooked, sprinkle a bit garam masala powder and coriander leaves. Close the fire and leave it for about 5 minutes. Masala Brinjal is ready.

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VEGETABLE SPAGHETTI

1:54 PM | Labels: BRUNCH RECIPES

INGREDIENTS:

1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped

1carrot,chopped

1boiled potato
2 celery stalks, chopped (optional)
1/2 cup butter
tomato paste/diced tomatoes
2 tablespoons pasta sauce
1/2 cup Cheddar cheese, grated(optional)

SPICES:

Salt to taste

Red chilli powder

Garam masala

Amchoor powder

Black pepper

PREPARATION:
* Boil spaghetti in water; drain, but do not rinse.Add a little oil to avoid sticking of noodless

*In heavy pan saute bell pepper, onion, celery,chopped caroots and bolied potatoes in butter. *Add tomatoes

*Simmer for about 15 minutes to let the flavors blend.

*Add spices, stir it well. Add pasta sauce

*Add spaghetti, and cheese.

*Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.

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THAI RED CHICKEN CURRY

5:08 PM | Labels: THAI FOOD

Ingredients:

2 tablespoons canola oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)
1 cup Jasmine Thai rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced

METHOD-

*HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.

*ADD the curry paste and garlic and cook, stirring, for a minute.

*ADD the coconut milk, stock, sugar and salt, then bring to the boil.

*ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and

simmer for 12 minutes.

*WHILE the curry simmers, cook the rice.

* ADD the chicken to the curry and simmer, covered, for a further 8 minutes.

* ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.

* SERVE on a bed of rice.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.

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Yummy in tummy.....

Categories

Archives

JANMASTHMI-24 th AUG 2008

SOOJI HALWA ( SEMOLINA PUDDING)

VEGETABLE KOFTA MANCHURIAN

UTTAPAM

ZUCCHINI PIE

SAMOSA

SEVIYAN KHEER( VERMICELLI PUDDING)

METHI (FENU GREEK) PARANTHAS

BHINDI BHAJI

JAISELMERI KALE CHANE( BLACK CHANE)

CABBAGE DUMPLINGS

DAAL MAKHANI

GULAB JAMUN

ALOO PALAK(SPINACH-POTATO)

NANKHATAI (INDIAN COOKIE)

GAJAR HALWA (CAROOT HALWA)

SAUSAGE ROLLS

MASALA EGGPLANT/BRINJAL

VEGETABLE SPAGHETTI

THAI RED CHICKEN CURRY