Saturday, December 28, 2013
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Friday, December 27, 2013
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Thursday, December 26, 2013
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Wednesday, December 25, 2013
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Thursday, November 28, 2013
JALFRAZIE VEG WITH CHEESE
APPLE BHUJIA / FRITTERS
SWEET CORN MASALA
Wednesday, November 27, 2013
THOGAYAL KOTHAMALLI (CORIANDER)
ONION THOGAYAL
HOMEMADE BISCUITS
Tuesday, November 26, 2013
VEGETARIAN CROQUETTES
Monday, November 25, 2013
SPINACH MOONG DOSA
Sunday, November 24, 2013
CILANTRO PESTO SAUCE
I hope you had a good weekend. So, I decided to make Pesto sauce only to discover practically had none of the necessary ingredients. For those who don't know, Pesto is a Chutney or sauce that is made mainly with basil leaves, pine nuts, cheese, garlic etc. I was so determined to make pesto sauce that I made my own take on it and it came up with a cilantro Pesto. It is not sure of the result made it more exciting and fun. In the end, it turned out perfect and delicious. We spread it by a cheese sandwich and he was too good. So here goes, my own version of pesto sauce that I'm going to call...
CILANTRO PESTO SAUCE
CORIANDER LEAVES: 1 CUP OR 1/2 BUNCH
WALNUT: 4-5
GARLIC: 2 CLOVES
CHEESE: Any cheese white (I used cream cheese)
Salt and sugar
(OPTIONAL) OLIVE OIL
??
MAKING
Grind fresh coriander leaves, garlic, nuts, cheese with salt and sugar (1/2 teaspoon) into a fine paste. You can add olive oil for extra flavor if necessary. Otherwise, pesto cilantro sauce is ready to serve. Bread in a sandwich and that is!
TIPS AND VARIATIONS
You can use Romano or Parmesan cheese to cheese sauce. You can also use pine nuts instead of walnuts. You could add olive oil for added flavor.
CORN BREAD
Saturday, November 23, 2013
Food for thought.
SAUCE OF DAL GREEN GRAM BEAN SPROUTS (MOONG)
Friday, November 22, 2013
BROCCOLI CHEESE SOUP
ALOO PAALAK
Thursday, November 21, 2013
MASALA
Wednesday, November 20, 2013
SHAHI PANEER
GREEN TOMATO PACCHADI
Tuesday, November 19, 2013
CASHEW PLANT MASALA
I hope you had a good weekend. On my side, it was busy as the birthday of my daughter comes up, running and making all the arrangements and shopping for the party. The recipe here is straight from my mother's kitchen. It is an amazing Cook and the best thing is that it makes it seem so easy. This is again a saucer of Roti and Chapathi and his call
CASHEW MASALA
INGREDIENTS
Mixed vegetables: potatoes, peas, carrots, cauliflower, bell pepper (half a cup each, total 2-3 cups)
OIL
SALT ACCORDING TO IS REQUIRED
TURMERIC POWDER: A PINCH
FOR THE SAUCE
TOMATO: 1 LARGE OR 2 SMALLCASHEWS: AROUND 15 SOAKED IN WATER FOR 10 MINUTES
RED CHILE: 4-5
CORIANDER SEEDS: 4 TBSP
CORIANDER LEAVES: A HANDFUL
GINGER: 1 TABLESPOON OR 1 SMALL PIECE
: GARLIC 1-2
SEEDS OF CUMIN/JEERA: 1/2 TEASPOON
MAKING
Cut all the vegetables into small pieces and boil them with a little salt and turmeric powder until tender and reserve. Grind all the ingredients of a Masala tomato in a blender in a nice smooth paste (Chutney consistency).
Take a kadai, pour a teaspoon of oil. Add some mustard seeds. Once it sizzling, pour the pasta masala and stir for 3-4 minutes until the raw smell of masala. Finally, add all the vegetables boiled with a little salt and stir again for 5 minutes. Turn off the gas once the vegetables have been mixed with the sauce. Lining with a drop of butter on top and your delicious cashew masala is ready to serve.
Monday, November 18, 2013
BAIGAN BAGARA
STICKS OF CHEESE-PAPAD
His state very busy with my daughter running around pushing and pulling everything out waiting for. Arriving in recipes, this saw when landed on the site of the food network and thought to do so. It is easy and is a big hit with the children as verified by my two small children that ended fast and quick. So here it goes, I have named it
Cheese sticks - PAPAD
INGREDIENTS
MILK: 3/4 CUP
FLOUR: 1 CUP
SALT
LIZZAT PAPAD OR ANY FLAVOR PAPAD (JEERA, GARLIC ETC) 1-2
MOZZARELLA CHEESE: ABOUT 15 PIECES
BREAD POWDER: 1/2 CUP-1
MAKING
First, take a bowl on it, add 3/4 cup milk and 2 tablespoons of flour and mix well the smooth and set them aside. In another bowl, mix the powder of bread and finely crushed Papad and set them aside. Put the remaining flour in a Zip bag lock. Now begins the process, take the cut mozzarella cheese first put them in the bag of flour and mix well, the next fall of cheese covered with flour in the Bowl leche-harina, and finally in the bread - papad mix so that the cheese is completely covered with the mixture of bread. Take a flat pan to bake and grease the base with oil vegetabe, site of the cheese - papad put in a single layer so that it does not touch each other. Refrigerate for at least 1-2 hours. Preheat the oven to 400 degrees and cook than cheese - papad sticks for about 10 minutes until they are light brown. Delicious cheese sticks - Papad are ready to eat.
TIPS
Sure of you refrigerate the good cheese sticks. You can even make a day in advance. This is necessary as cheese remains firm and does not melt when its in the oven. It is very important to do this step as my first attempt had all the cheese half melted.
Sunday, November 17, 2013
BROWNIE BLAST
CABBAGE PAKODA
I am back. They have been caught in the last month with the first B'day my daughter and other things that I simply didn't find any time to try something new and to share here.
Moving forward, the cabbage is a vegetable that has very limited options and I am always confused about what to do with this big ball of leaves.It is vegetable and my least favorite (my parents swear by that) and I think that the least favorite is for many others, especially children fleeing in view of any vegetables in any case leaves only cabbage. There were me some cabbage and wondered what to do when I thought of this recipe. So, here it goes
SIMPLE CABBAGE PAKODA
INGREDIENTS
CHICKPEA FLOUR/BESAN/KADALAI MAAVU: 1 CUP
RICE FLOUR: 1/2 CUP
CABBAGE: 2 CUPS FINELY CHOPPED
ONION: 1 LARGE OR 2 SMALL: FINELY CHOPPED
GINGER AND GARLIC: 1 TEASPOON (PASTE) OR FINELY CHOPPED 2 TEASPOONS
GREEN CHILLIES: 3 CHOPPED
RED CHILI POWDER; 1/2 TEASPOON
TURMERIC POWDER
SALT AND OIL ACCORDING TO IS REQUIRED
MAKING
Mix the flours with salt both and all the ingredients mentioned above. Mix well with 1/2 cup of hot oil and a bit of water if necessary. Make sure that mixing non-stick in the hands but is loose, but at the same time well mixed as the other pakodas we do.
Heat the oil in a kadai, once its hot, fry the mixture pakoda and its Pakodas hot cabbage are ready to eat. Serve with tomato sauce or green chutney. Believe me, its very good. The reason that we add other ingredients is to bring the taste of the cabbage which many of us assume, dislike.