JALFRAZIE VEG WITH CHEESE

Hello everyoneI hope you had a good weekend. Ours was a busy weekend doing a Pooja for my daughter on her first birthday. Then, the recipe I'm going to share today is a simple vegetable Jalfrazie with a twist at the end. Its very simple and the ingredients are common and are used in many other dishes. So here it goesCHEESE VEGETABLE JALFRAZIEINGREDIENTSONION: 1 LARGE OR 2 SMALLTOMATO: 1 MEDIUMPEPPER: 1 MEDIUMPOTATO: 1 MEDIUMCARROTS AND PEAS: 1/2 CUPGREEN CHILLIES: 1-2GINGER AND GARLIC: 1 TABLESPOON TOGETHERRED CHILLI POWDER: 1/2 TEASPOONDHANIA POWDER: 1/2 TEASPOONGARAM MASALA: 1 TEASPOONGHEE: 1 TABLESPOONSALT ACCORDING TO IS REQUIREDCHEESE FOR GARNISHMAKINGCut all the vegetables into long, thin slices like the onion, tomatoes. Green chilies, ginger and garlic. Take a skillet, add a tablespoon of ghee. Once its hot, add Jeera, ginger, garlic, green chilies and onions, stir for a couple of minutes until the onion starts sweating and is light brown. Add the tomatoes and cook for another 2 minutes before adding the red powder, Dhania powder, turmeric powder. This shake for a few minutes, make sure that you do not burn. Add all the vegetables and cook them with required salt and Garam Masala. Add 1 cup of water and close the lid of the Pan, and cook until the vegetables are fully cooked and soft. Turn off the gas and let it cool a little. Add thin slices of cheese as a garnish. Delicious veg Jalfrazie cheese is ready. Serve with hot roti / Chapathi or rice.TIPSEnsure that the vegetables are not past. I used American cheese as its mild but would also come to Cheddar. You can also squeeze half a lemon for added flavor.

APPLE BHUJIA / FRITTERS

Hello everyone, hope you had a good weekend. What you do when you crave for Bhujia still wants to eat something healthy at the same time.? I had an Apple and unfortunately my son is not a big fan of it so this is what happened to me to meet all us.OF APPLE BHUJIA / FRITTERSAPPLE: 1 RED OR GREENUSE FLOUR/MAIDA: 1 1/2 CUPSUGAR: 4 TBSPSALT: 1/2 TEASPOONCINNAMON POWDER: 1 TSPMILK: 1-2 CUP AS REQUIREDRAISINS: (OPTIONAL) 5OIL FOR FRYING??MAKINGPeel the outer layer of the Apple and cut into thin slices. In a bowl, add the flour/Maida, sugar, salt, cinnamon powder, raisins, grapes and mix well. Add milk slowly to make a nice semi-liquid mass. It should not be too thick or too thin as normal Bhujia batter. Heat the oil in a deep frying pan. The dip apples sliced the dough and place it in the oil. Once it becomes golden brown outside, remove and place on a kitchen towel to drain the excess oil. Delicious Apple Bhujia or fritters are ready to eat. It has delicious outer layer with a wonderful cinnamon flavor and healthy Apple inside, both make a deadly combination. I have found that maple syrup makes an excellent side for it. Enjoy!TIPS/VARIANTSI added fresh cinnamon powder (grind into fine powder cinnamon paste). Do not drink a lot of oil as it cooks quickly so get out at the right time (Brown) or tends to darken soon. If you want you can add an egg to the mixture to make it more fluffy the best part is, once they finish the apples, just let the dough into the hot oil and remove it when light brown. You have your own version of the vada donates or Indian. The batter itself once fried, is delicious.Try it and let me know

SWEET CORN MASALA

Hello everyone, hope you had a wonderful weekend of Memorial day. So, this weekend we did a little shopping and it got me through many things, I was getting sweet corn 2 88 cents and I immediately jumped on it. Although, I have not not had absolutely no clue what to do with it except corn grilled famous called "bhutta" so often we eat in the India. So he decided to invent a recipe that can be made with corn, and here it is, its calledSWEET CORN MASALAINGREDIENTSCORN: CORN 2ONION: 1 MEDIUM OR 2 SMALL CHOPPEDPEPPER: 1/2 CUP CHOPPED DICEDGINGER AND GARLIC CHOPPED ABOUT 1 TABLESPOON EACHCHOPPED CORIANDER LEAVES: 1/4 CUPSPICESCUMIN POWDER: 1/2 TEASPOONCORIANDER POWDER: 1/2 TEASPOONTURMERIC POWDER: 1/4 TEASPOONRED CHILLI POWDER: 1/2 TEASPOONGARAM MASALA: 1/2 TEASPOONKASOORI METHI: 1 TEASPOONGREEN PEPPER: 1CREMA FRESCA/HALF AND HALF: 1/4 CUPOIL TO SAUTÉSALT ACCORDING TO IS REQUIREDCHESTNUT OF CASHEW: 5 SOAK FOR 10-15 MIN AND THE ROUTINE IN APaste (optional)? MAKINGFirst, cut the sweet corn, wash and keep aside. In a skillet, add a teaspoon of oil and saute the onion with ginger and garlic until brown. Add in the chopped bell pepper chunks and stir for at least 3-4 minutes. Now it is time to add in the following spices, turmeric, Red Chile powder, cumin and coriander powder, Kasoori Methi crushed and 1 green pepper cut. Stir for 3-4 minutes until the spices have mixed completely, add a tablespoon of water if necessary to prevent burning. Add the sweet corn with the necessary salt and close the tray so it can cook for about 15 minutes. Lower the flame, add theCashew nut paste, Garam Masala and fresh cream, Cook for 2 minutes and turn off the gas. Garnish with fresh coriander leaves. Delicious sweet corn Masala is ready to eat. Serve hot with of Chapathi / Roti.TIPS/VARIANTSDo not overcook the coz of sweet corn and then not you bite it. I didn't have cashew kernels by not using them and was equally good and your optional. I added 1/2 whole milk instead of cream and again that there was no difference. The best part of the dish was the sweetness of the corn with a good bite that combined with hot spices was incredible. The cream and chestnuts only gives you an added flavor.

THOGAYAL KOTHAMALLI (CORIANDER)

Hello everyoneIts been a long time since I posted something. Well, thanks to the summer and my two mischievous sons to keep busy. Here I am with a recipe that is very common and many of you already would have done repeatedly it but for those who don't, here isTHOGAYAL KOTHAMALLI (CORIANDER)Its very similar to the Thogayal of onion which I had published a few weeks ago.INGREDIENTSKOTHAMALLI (coriander): 1/2 bunch to wash and dryURAD DAL: 2 TABLESPOONSRED CHILLIES: 3-4TAMARIND: 1/2 TEASPOONSUGAR: 1/2 TEASPOONSALT ACCORDING TO IS REQUIREDMAKING Take a pan, add a teaspoon of oil and FRY Urad Dal and red chilli until they become light brown.Turn off the gas, add the fresh coriander and tamarind. Wait for the mixture to cool off and grind them into a paste with salt and sugar. Make sure that not too much ground, gives it a spin or two in a blender/mixer. Delicious Thogayal Kothamalli/cilantro is ready to be served. It works well with rice and Roti

ONION THOGAYAL

Hello everyoneIts long past, but here I am with a new recipe. This was taught to me by my mother when I was a newlywed and I had written a lot of recipes for me on a sheet of paper. This is very simple and can be done in 10 minutes. Its perfect as a side dish and you can also eat with rice on its own. So, here it goesONION THOGAYALINGREDIENTSONIONS: 2 MEDIUMRED CHILLIES: 4-5URAD DAL: 3 TBSPPULI/TAMARIND: 1/2 TEASPOON OR A VERY SMALL PIECEMUSTARD SEEDSOIL AND SALT ACCORDING TO IS REQUIRED??MAKINGTake a pan, add a spoonful of oil, fry the Urad dal, red chillies, onions for a few minutes until the urad dal has become light brown and onions has also begun to sweat and it has become golden brown. Turn off the gas and add the Puli/tamarind. Allow this mixture to cool and grind to a fine paste (Chutney consistency) with the required amount of salt.Take the skillet, add a teaspoon of oil. When the oil is hot, add some mustard seeds. Once it sizzling Add onion paste and stir for a couple of minutes until the raw smell of the sauce. That's it, delicious onion Thogayal is ready to eat. Serve with Rotis/Chapathi or rice mixture with a bit of Gingelly oil and its equally tasty.It is perfect for anyone who wants to do something easy and instantly you have longer hands or just don't want to cook. Also ideal for singles who want to do something quick and tasty. Enjoy!TIPSUse dark Indian onions of the light that gives a nice color to the thogayal. Also in the event that you do not have large onions, you also have small onions instead.

HOMEMADE BISCUITS

Hello everyone, so he gave me this recipe especially for my sister-in-law who is an excellent cook herself. The best part of this recipe is, its made of ingredients we use daily in Indian cuisine. Now I have a couple of ingredients available modification a little and it was good anyway. I am naming both ingredients. Both works well. Here it goes,HOMEMADE BISCUITSINGREDIENTSFLOUR: 1/2 CUP(CHAPATI FLOUR) WHEAT FLOUR: 1/2 CUPOMILK POWDER: 1/4 CUP + 1/4 CUP ALL-PURPOSE FLOURSUGAR: 1/3 CUPALMOND POWDER: 1/4 CUPRAVA: 1 TABLESPOON SOUPThey Kiss: 1 tsp or 1 teaspoon more RAVACARDAMOM POWDER: 2 PINCH1 PINCH OF SALT1 STICK OF ROOM TEMPERATURE BUTTER CUT INTO SMALL CUBES1-2 TEASPOONS OF MILK AS REQUIREDMAKINGMix the flour and dry powders in a bowl including salt and cardamom. Add the butter pieces one by one and mix them to which becomes thicker and paste as. As if that isn't enough to add a teaspoon of milk to make dough. Make sure that it is not very soft or very watery. You must be firm and thick. Take small pieces of the dough and roll into a ball and press to flatten and place them in a pan to bake. Preheat the oven to 350 degrees and bake for 10-15 minutes. Half you password it and let it cool once removed. Delicious cookies ready House. I liked my children. I'm yours will love them also.TIPSDo not crush the cookie dough also everything that tends to crumble. Press once and that is it. I did the milk powder and other spoon Rava (sooji) version and it went very well. I think that milk powder gives you an extra flavor to the cookie. You can add Chocolate shavings, nuts roasted to it to make it more tasty. Enjoy!

VEGETARIAN CROQUETTES

Hello everyoneThe other day was raining. The first thought that came to my mind was the dish that used to do before marriage. It was one of the first things that was and is still my favorite of all time. It was always MOM who cooked and I used to treat cooking as a hobby as the younger girls. I used to make this dish with potato chips always who wanted "to" cooking which by the way was very rare.So, today when I did it again dismiss it reminded me those days. Here it is...VEGETARIAN CROQUETTESINGREDIENTSVEGETABLES SUCH AS POTATOES, PEAS, CARROTS AND CAULIFLOWERMARIE BISCUITS: 1 COMPLETE PACKAGECLOVE, CINNAMON AND BAY LEAVES: 4-5, 2 AND 1 RESPECTIVELYGARAM MASALA: 1 TEASPOONRED CHILLI POWDER: 1/2 TEASPOONSALT ACCORDING TO IS REQUIREDOIL FOR FRYINGMAKINGTake a kadai with a tablespoon of oil. Add the clove, Bay leaves and cinnamon. Add a couple of minutes before adding the vegetables mentioned above. New stir for 5 minutes before adding the cold red powder, Garam Masala and salt as needed. Pour a cup of water, close the lid and let it cook until the vegetables are soft and cooked completely. Turn off the gas and let it cool a little. Make sure that the vegetarian sauce is hot. Now for the final step, grind cookies Marie into a coarse powder and add it to the mixture and make small balls flat with them and keep them aside.Take a flat pan and pour oil into it enough as to cover the entire tray (single layer). FRY chop balls so that the outer layer is Brown and fried. Delicious Veggie cutlets are ready. Serve hot with tomato sauce.SUGGESTIONS: Always make sure that Marie biscuits powder quantity is more than the vegetable mixture. for example, for if you have 1 cup of sauce vegetable, add at least 1 and a half cup of powdered Marie biscuits. Also vegetable mixture must be hot so you can keep them and turn it into balls. If you want, you can also deep fry the pork chops or health conscious like me, do it in the aforementioned manner.

SPINACH MOONG DOSA

Hello everyone, its State so long. Well, am in the India now for a long vacation with my children and so far having a good time enjoying good food and meet people. Speaking of food, was watching a local channel and they showed some healthy recipes that were easy to make and healthy also. We tried to make one of them at home and it went very well. We didn't have a couple of ingredients and does not use one of the ingredients for Navaratri pooja at home. No more talk about that, here goes...SPINACH MOONG DOSAINGREDIENTSMOONG DAL: 1 CUPURAD DAL: 1/4 CUPGREEN CHILLIES: 3-4JEERA: 1 TEASPOONFENNEL SEEDS: 1 TSPONION: 1SPINACH: 1/2 CUP CHOPPED WASHED IN WATERSALT? MAKINGSoak the Moong and Urad Dal for at least one couple of hours before use. Grind them two with green chiles and salt in pleasant smooth consistency like dosa batter. Add a teaspoon of oil in a frying pan, sauté the jeera, seeds of fennel and onion until browned and add it to the mass of the dosa. Finally add the chopped spinach and mix well. Take a nonstick skillet and spread the dough like a dosa. Dosa serve hot with tomato chutney and believe me its delicious.VARIATIONSI no longer have the fennel seeds and you don't want to use the onion on a day of pooja. I made them with the rest of the ingredients and it came out very well. Your healthy and knows very well also. Try it and let me know. Bidding farewell to the India.

CILANTRO PESTO SAUCE

Hello everyone

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

Hello everyone, all the credit for this recipe goes to my friend I tell an opportunity and was delicious. This recipe can be an appetizer or a starter. Its easy and simple to do. His call.CORN BREADThe crispy corn with the soft cheese on top the da toast it a beautiful texture when you take a bite. Its a must try recipe.INGREDIENTSCORN: 2-3WHITE BREAD ACCORDING TO IS REQUIREDFOR THE WHITE SAUCEMELTED BUTTER: 2-3 TBSPFLOUR: 2 TABLESPOONSMILK: 1/2 - 1 CUPCHEESES: CHEDDAR, MOZZARELLA OR MEXICAN BLEND CHEESE 4SALTIF NECESSARY GRATED 1 TEASPOON GARLICEXTRA CHEESE.MAKINGFirst, boil the water with a teaspoon of salt. Once it begins to boil, add the corn kernels and cook for about 10 minutes as how to boil pasta. Drain corn and keep aside.In another hot pan, add butter, once melted add the flour and whisk it until the flour is mixed with butter. Make sure that the gas is low in heat. Add the milk and once you see the bubbles, add salt, garlic (if necessary), and cheese. Follows whisking constantly until cheese have mixed everything and you will get the required consistency. Make sure that turn off the gas before adding the cheese.Add the cooked corn sauce and mix well with a little salt if necessary.Toast the bread until crisp and Brown. Allow it to cool. Spread the sauce over the corn bread and set aside.Preheat the oven to 350 degrees, place the corn bread with cheese grated over and place it in the oven for about 8-10 minutes. Remove and delicious corn bread is ready to eat.TIPSI used white bread, but one can use garlic bread as well as for added taste. Make sure that the gas is in heat low especially when we are handling with cheese and milk. Sweet corn is best for this which gives a nice flavor to the dish.

Food for thought.

Hi its been a long time since I posted something but with two small children, that's how it works. Anyway I met a woman the other day at our park for the community and she was there with her 15-month-old son. We started talking and I discovered that he was originally from Argentina and also as I had come to America at the age of 24-25. I was fascinated that his culture was so similar to ours. The road is their family structure and reactions to the situations are very similar.It comes from Argentina and his native language is the Spanish. He was talking about how Argentina has people from all backgrounds and most of them were descendants of Italian and Arabic countries. I was so happy listening to everything he had to say about their country, people and food. Their food consists of salads, Pasta, fajitas and most importantly fillet which was regular. This was mainly due to the influence of Italian and Spanish.Another interesting fact was that when we listen to Spanish immediately we think but Mexican in Argentina history, indigenous people were murdered and exterminated and why have no less Mexican and Italian influences and more.Also like us they are very curious and social. As I said even if we buy bread that we ended up talking for hours and family is the core. It was a pleasure to meet and interact with it.After I returned home, did me think that the world is in fact so small. There are many countries with its own unique culture, people and different qualities but they share some similar Customs and features here and there that makes us think about why we have so much violence and wars.Peace...You think about it

SAUCE OF DAL GREEN GRAM BEAN SPROUTS (MOONG)

Hello everyoneI come with a recipe that I made yesterday. Traditionally it is a dish of Puttu, a delicacy from kerala. But as I found out, makes an excellent lining for Roti / Chapathi too. Its simple, healthy and delicious so here it goes.(GREEN GRAM) OF MOONG DAL SAUCEINGREDIENTSSPROUTED GREEN GRAM (MOONG): 2 CUPSONION: 1 LARGE OR 2 SMALLGREEN CHILLIES: 3-4JEERA: 2 TEASPOONSCOCONUT: 2 TABLESPOONSSALT AND OIL ACCORDING TO IS REQUIREDLEMON: 1/2 PIECEMAKINGSprouted green gram boil until its well cooked and soft. Make sure its not too cooked and is intact.Then grind coconut, jeera and green chiles together to make a good pasta like a chutney. Take a pan, pour a teaspoon of oil, add the chopped onions and sauté the until brown. Add sauce mixture to the onions and stir for a few minutes until the raw smell of the sauce mixture. Finally, add the green gram (Moong) boiled and mix them all together and boil for a couple of minutes.Garnish with Curry leaves and green Gram Dal sauce is ready to eat. Serve hot with Roti / of Chapapthi. Enjoy!TIPSAfter disconnecting the gas, add a pinch of lemon juice freshly squeezed (1/2 lemon) to give a nice flavor.

BROCCOLI CHEESE SOUP

Because I have an adventurous palate, my constant quest for new foods and flavors can sometimes lead me to forget about out old favorites. For whatever reason, lentils are one of those foods for me. I don't think I've met a lentil dish I didn't like, but I don't find myself plucking them out of the pantry on a regular basis. And there's no good reason for not making them more often. They cook much faster than your average dried legume without requiring any pre-soaking, making them the perfect bean for a quick weeknight meal. The list of ingredients is startlingly short for the flavor the finished dish turns out, just a few gentle touches of herb and acid required to perfectly unite the earthy lentils, rich salmon, and subtly bitter Swiss chard in a flavorful broth. I found this combination to be absolutely delectable, but I already have notions of trying spinach and kale once I've finally picked my Swiss chard plants clean. This is satisfying enough on its own, but if you're feeling a bit more voracious, a side of quinoa or rice really rounds out the meal nicely. Quick enough for an average Thursday, but special enough for date night, this dinner is sure to impress whether or not there's time to linger over each scrumptious bite.Pan-Seared Salmon with Braised Lentils and Swiss Chardadapted from America's Test Kitchen Cooking for Two 2010serves 22 tablespoons unsalted butter1/2 bunch Swiss chard (about 6 ounces), stems and leaves separated, stems chopped and leaves cut into 1-inch pieces1/4 cup minced onion1 garlic clove, minced1/4 teaspoon minced fresh thyme or pinch dried2 cups low-sodium chicken or vegetable broth1/2 cup brown

ALOO PAALAK

Hello everyone, I'm new with a new recipe. This is very simple to do and need the ingredients that we normally use to compensate sabji of Roti. So here it goesALOO PAALAKINGREDIENTSALOO/POTATOES: 1-2PAALAK/SPINACH: 2-3 CUPS POACHED AND GROUND INTO A PASTEONION: 1 LARGE OR 2 SMALL CHOPPEDTOMATO; 1 LARGE CHOPPEDGINGER: 1 TABLESPOON CHOPPEDGARLIC: 1 TABLESPOON CHOPPEDCORIANDER SEEDS: 1 TSPRED CHILE: 3-4CASHEWS: 10-15 FOR 15 MINUTESJEERA: 1 TEASPOONGARAM MASALA: 1 TEASPOONSALT ACCORDING TO IS REQUIREDOIL/GHEE: 1 TABLESPOONMAKINGFirst, blanch spinach in boiling water and grind into a fine paste. Then boil the potatoes and keep it aside. Grind the onion, chopped tomato, ginger, garlic, red chilli, coriander seeds, Jeera and cashew nuts soaked and grind them into a paste with the salt needed.In a frying pan, heat the Ghee and add the masala sauce paste above and cook for 2-3 minutes until the raw smell disappears. Then add the potatoes boiled and again Cook for a couple of minutes, add the spinach and salt, let it cook for a few minutes more until the whole mixture blends well with the Masala. Finally, add a teaspoon of Garam Masala and a butter stain finish before serving.TIPS/VARIANTSCook the potatoes before hand or add chopped raw potatoes after cooking the masala paste raw until the raw smell disappears. Add water and cook until the potatoes are soft and cooked.

MASALA

Hello everyoneThe recipe I'm going to share today is one of my favorite dish. Its a very common dish and I am sure that many of you so often also. I was introduced to this dish for my MIL on one of his visits to the United States. I loved it, and since then his usual State at our House for dinner. I hope you enjoy it as much as me and my family. Here it goesDAL MASALAINGREDIENTSMOONG DAL: 2 CUPSONION: 1 MEDIUM CHOPPEDTOMATO: 1 MEDIUM CUT INTO SMALL PIECESGREEN CHILLIES: 4-5 BITESGINGER: MINCED (2 TEASPOONS)HALF A LEMONCHOPPED CORIANDER LEAVESOIL AND SALT ACCORDING TO IS REQUIREDMAKINGBoiled Moong dal covering it with enough water to simmer with a pinch of turmeric and salt. Make sure the gas in low heat as Moong dal tends to overflow and the added salt should be half that of is necessary for the whole dish and add the rest of the sauce of vegetables in total. Take a kadai, fry the onions in 2 tablespoons oil until light brown. Add the ginger, chilli and stir for a couple of minutes. A once the onions are soft and sweating, add cut tomato wedges and stir again until the tomatoes are soft and have been mixed well with onion mixture. Add the other half of salt as needed and let Cook for about 2-3 minutes over medium heat. Finally, add the boiled Moong Dal and cook for a few minutes until the dal has mixed with the rest of the ingredients. Garnish it with chopped coriander leaves. Delicious Dal is ready, serve hot with roti /chapathi,TIPSIf you want you can make the Dal without tomato in it. In that case, just add lemon juice at the end after lining to get the flavor. Make sure that the gas is turned off when you add lemon juice. Enjoy!

SHAHI PANEER

Hello everyoneI'm back from my summer vacation in the India. After a week of jet-lag here I am, the routine and return to what I enjoyed doing, update my blog, with new recipes. To go directly to the task, this dish was something I tried in the India and for the first time using the cream. I learned a few things about how to use certain ingredients that would make even better and more flavorful. So, here goes, his callSHAHI PANEERRoyal families traditionally in the India used a lot of nuts, cream and cheese to show their royalties and prosperity therefore, used the term "Shahi" (which means "Royal") in many of their recipe names.INGREDIENTSFRESH PANEER, CUT INTO SMALL CUBES: 1 CUPONION: 1-2TOMATO: 1CASHEWS: 15-20CORIANDER POWDER: 1 TSPRED CHILLI POWDER: 1 TSPGARAM MASALA: 1 TEASPOONCARDAMOM POWDER: 1 TSPKASOORI METHI: 1/2 TEASPOONFRESH CREAM: 1/2 CUP? DO take a skillet with a teaspoon of oil or ghee, sauté the onion, walnuts, cashew, cilantro, Red Chile with salt powder.Once the onions have sweated and Brown put it, grind into a fine paste. Put it back in the Pan and sauté again for about 10 minutes until the raw smell of pasta. Change the low fire gas and add Creme Fraiche. After a couple of minutes, add the Paneer into cubes, Garam masala, Kasoori Methi powder and cardamom ground with salt if necessary. Let that Cook for at least 5-10 minutes at low heat and guess what, its all done and ready to serve. Garnish it with a dollop of fresh cream.Delicious Shahi Paneer is ready to serve.TIPSAdd Kasoori Methi def adds lots of flavor and taste and cream def gives a real taste. Its very heavy has nuts, cream, paneer takes small portions. Cream should be cooked on slow fire. Enjoy and let me know how it went 

GREEN TOMATO PACCHADI

Hi, this recipe comes straight from the kitchen of my MIL. She gave me this recipe when I told him that I had a lot of green tomatoes growing in my garden vehicle. Its easy to make and delicious to eat. Here goes, his callGREEN TOMATO PACCHADIINGREDIENTSGREEN TOMATOES: 3 MEDIUM CHOPPED INTO SMALL PIECESCOCONUT: 1/2 CUPGREEN CHILLIES: 3MUSTARD SEEDS: 1 TSPBROWN SUGAR: 1 TEASPOONSALTTURMERICOILCURRY LEAVES FOR GARNISHMAKINGTake a frying pan and cook cut green tomatoes with enough water, salt, and turmeric until its soft and tender. Meanwhile ground coconut, green pepper and 1 teaspoon of mustard seeds with a little salt, into a fine paste and add it to cooked tomatoes. Add a teaspoon of brown sugar to taste if necessary.Finally, to the Temple/Tadka, heat oil and add the mustard, 1 Chile seeds red and 1/2 teaspoon Methi seeds. Once the snorts of mustard seeds added in Green Tomato Pacchadi finish and its list to serve. Garnish it with fresh Curry leaves.TIPSAdd one tablespoon of brown sugar for extra taste. You can add leaves of Curry as a garnish to finish or add to the curry leaves during Temple/Tadka. Enjoy!

CASHEW PLANT MASALA

Hello everyone

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.

BAIGAN BAGARA

Hello everyone, wishing you all a very happy Vishu and new year. Its been busy with spring and children wanting to play all the time. Anyway, this recipe was made by my husbands aunt when she came to visit us. It is an excellent cook innovative, trying to make new dishes and all the time. Baigan as Brinjal/Kathirukkai is an interesting plant in the sense that not everyone likes and there is a lot of dishes that can be made out of them (that is what my guess is, maybe I'm wrong). This is an excellent lining for or Chapathi Roti, enjoy!BAIGAN BAGARAINGREDIENTSBAIGAN/Eggplant/KATHIRUKKAI: 4-6 small slits in 4 without cutting them through all the wayONION; 1. BIG O-2 SMALL CUT INTO LONG SLICESTOMATO: SLICED THIN 1-2GREEN CHILE: 1-2FOR THE SAUCESESAME SEEDS: 1 TABLESPOONPEANUT: 1 TABLESPOONCOCONUT: 1 TABLESPOONGINGER AND garlic: 2 teaspoons or small sizeCORIANDER POWDER: 1 TSPGARAM MASALA; 1 TEASPOONRED CHILLI POWDER: 1 TSPJEERA: 1 TEASPOONSALT: 1 TSPMAKINGThe first step is to cut the Eggplant without completely cutting the brinjal. It means that all Brinjal should be intact but raja 4 well up to the Fund and fried in oil until the Eggplant becomes Brown on the outside. Remove and place on paper to drain excess oil.Then, take a frying pan and fry the sesame seeds and ground nut until it becomes Brown (not burnt Brown but good fried Brown). keep them aside. Do the same with the coconut until it turns brown. In a blender add all three together with all the spices listed above for the sauce and grind it in a good pasta.Take a skillet, Saute onions, tomatoes with green chiles. Add the fried eggplant and let Cook for a couple of minutes before adding the pasta masala. Cook another 5 minutes until all the juice mixes well with vegetables. Garnish with fresh cilantro leaves and Bagara Baigan is ready to serve.TIPSMake sure that the Sesame and cultivated nut won't burn and also used in proportion coz then it shall then expire in the whole dish that many will not like.You can add a teaspoon of cashew nuts if you want to add more flavor, but it bothers him that the dish is on the heavier side with fried eggplant and coconut.

STICKS OF CHEESE-PAPAD

Hello everyone

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.

BROWNIE BLAST

Hello, I hope that you all are having a wonderful summer. As a family, we like to go to TGIF "s (thank God its Friday) and although we have little options such as vegetarian, your dessert is our favorite. I wanted to recreate it and so I opened it. It was delicious and was very proud of the final result. So, here goes, his callBROWNIE BLASTI tell this coz name plate is imperfect but it is "perfect" this way and its explosion of everything when you take a bite. It topped the moist Brownie with vanilla ice cream with Hot Chocolate sauce, the flavor bursts in your mouth and gives you a feeling so irresistible.INGREDIENTS FOR BROWNIEChocolate bar without sugar: 1/2 cup meltedEggs: 2Flour: 1 cupMilk powder (Mawa): 1/2 cupSugar: 1 cupButter: 1 bar temperature environmentBaking soda: 1 teaspoon.Salt: 1/2 teaspoon.Instant coffee: 1 teaspoon.In a pan, beat the eggs, butter and sugar into a creamy consistency well and set it aside. In another bowl, mix dry ingredients, add the melted chocolate and the above mixture. Mix them all together to make a nice soft semi-liquid mass. Pour into a pan well greased baking (8 * 8 round or square) and bake at 350 degrees for 15-20 minutes. Remove and allow to cool. If the Brownie is wet as it works well for this dish it is perfectly fine.HOT CHOCOLATE SAUCEINGREDIENTSBITTERSWEET CHOCOLATE: 1 CUPCONDENSED MILK: 3/4 TINMAKINGIn a saucepan, boil the water, place a container on the top of the pot of boiling water to boiling water steam melts the chocolate and condensed milk without burning them. A once chips melted chocolate and mix well using condensed milk, remove it and keep aside.Take the freezer-vanilla ice cream and let thaw.Once Brownie is ready and fresh, place it on a plate, pour a spoon or two of chocolate hot on her and finally add a scoop of cold vanilla ice cream. Delicious Brownie explosion is ready to serve.TIPS/VARIANTSAdding a teaspoon of vanilla extract to the Brownie mixture in good. I added powdered milk instead of taking the smell of eggs. As I said, its perfectly well if the brownies are moist as it works well for this dish. The dish works well when a part is hot and the other cold sure brownies or chocolate sauce is hot while serving. Don't be discouraged by the photo, its imperfect aspect is perfectly what Heaven feels like.

CABBAGE PAKODA

Hello everyone

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.

JACK FRUIT APPAM

Hello all, back again after a while. Summer and vacation time do not allow to come here to post more often as I would have liked. Anyway, I had a box of ripe fruit, Jack and did not know what to do with them and so my MIL and MOM suggested this. I'm sure many of you already know, and would have done this but for me, it was the first time. It was delicious and we really liked, so here it goesJACK FRUIT APPAMINGREDIENTSRICE FLOUR: 1 CUPBROWN SUGAR: 1/2 TO 3/4 CUPJACK FRUIT: 4-5 PARTSCARDAMOM POWDER: 1 TSPCOCONUT: 1 TABLESPOONMAKINGGrind all together in a good smooth batter. Make sure that the batter is not too thin or thick. Take the kadai Appam. I have a nonstick one which is perfect since it does not stick to the bottom. Pour small amounts into the hole Appam and turn once it becomes light brown. Remove the Appam once its cooked and golden brown on both sides and make the next batch. Delicious Jack fruits Appam ready to serve and eat.TIPSThe best part of this dish is its very simple and quick to make. As for me, it took just half an hour in total to make them. It had rice flour bought in a shop in another way that traditionally we grind the rice after soaking and drying them. Store bought rice flour is also good and has worked well. Adding coconut make soft the Appam. Try and let me know.

SABUDANA POPPERS

Hello everyoneI'm back with a new recipe. This would have asked when we went to a restaurant and it was good. I always wanted to do it, but never did it, I don't know why honestly. Anyway, suddently a day had this urge to do so, and let me tell you it was so crispy and delicious. It was easy and took just half an hour. its calledSABUDANA POPPERSINGREDIENTSSABUDANA: SOAKED AND DRAINED 2 1/2 CUPPOTATOES: 3 SMALL OR 2 MEDIUMCORIANDER LEAVES: 2 TABLESPOONS CHOPPEDCOLD GREEN: 1-2 CHOPPEDTURMERIC POWDER: A PINCHCOLD RED POWDER: 1/2 TEASPOONDHANIA/CORIANDER POWDER; 1/2 TEASPOONRICE FLOUR FOR LAYERINGSALT ACCORDING TO IS REQUIREDOIL FOR FRYING??? MAKINGFirst step is to soak overnight the Sabudana or you could soak it in warm water in a hot Pack for 4-5 hours. This makes faster the softening process. Then, boil the potatoes in the microwave, it takes approximately 6-8 minutes for 3 small potatoes. Alternatively, you can boil the traditional way in the kitchen or in a pan of water. Take a bowl, drop on the boiled poratoes and good mashed, add coriander leaves chopped, fresh green and all Masala powders listed with required salt. Mix them well and finally add the sabudana in it and turn them into flat balls. Store in the refrigerator for at least 10 minutes so that reaffirms it. Now comes the interesting part, what I did was the Sabudana Popper with rice flour as a how-to for Chapathi and FRY in a pan deep with oil layer. Take out it when it becomes light brown and delicious Sabudana Poppers are ready to eat. Serve with green Ghutney and believe me, you'll love it. The outside is crispy and crunchy and soft and chewy inside only mind blowing.TIPSMake sure that you do not coat the brooches with too much rice flour because it appeared a couple of times and it was terrifying. That is why named it Sabudana Poppers. Stay away from gasoline while you fry causes why I think that you appeared was maybe coz the sabudana swollen but the rice flour was trying to keep it all good. The other reason could be frying snaps. So when Brown clear and don't they be fried for too long. You can try to use other layers like bread crumbs or corn flour I think it would work well.

FRESH BHINDI MASALA (SALSA)

Hello everyoneIts long past since I psoted a recipe. Well, I've been busy with our travel India coming soon. Recently, much to my surprise I've got plenty of Okra / ladies finger of my own vegetable garden. I am surprised as it was never serious with my garden or I'm interested in gardening. This time I did my own garden vegetables and for the first couple of months, he had nothing and now with autumn beginning, not expect anything, but behold, that I've got fresh Okra and tomatoes almost every other day. This has motivated interest in gardening plant and maybe next time more vegetable plants. Then, the other day I had about 5-6 Okra in my garden and really wanted to do something like it was so cool. Here it is, directly from my gardenMASALA BHINDI FRESH SALSAINGREDIENTSBHINDI/OKRA/LADIES FINGER: 6-7ONIONS: 1 DIVETOMATOES: 1 DIVEPOTATO: 1 CHOPPED INTO SMALL PIECESGINGER AND GARLIC: CHOPPED 1 TBSP. EACHJEERA: 1 TEASPOONTURMERIC POWDER: A PINCHRED CHILLI POWDER: 1 TSPDHANIA POWDER: 1 TSPGARAM MASALA: 1 TEASPOONGREEN CHILE: 1 SLOTSALT AND OIL ACCORDING TO IS REQUIRED????? MAKINGThe first step is to wash the Bhindi cut them in 4 and then cut them into medium size pieces long. Then dry them well, wipe with a dry paper towel and set aside. Take a kadai and pour a tablespoon of oil, add the Jeera, 1 green chile, onion, ginger and garlic with a pinch of turmeric and saute it until brown.Then add the tomatoes and stir for a couple of minutes before adding the Red Chile powder, Dhania, Garam Masala powder and salt. Stir fry for 5 minutes. If it is dry, add half a cup of water for all mixed spices. Add pieces of chopped potatoes and close the lid and let it cook for 10-15 minutes in simmering water until the potatoes are soft and cooked. Meanwhile in a container apart, stir the Okra/Bhindi fry with a teaspoon of oil and salt until it is lightly cooked, fried and has a color. Finally add the pieces of Okra fried cooked sauce and mix and cook for a couple of minutes. Turn off the gas and delicious Bhindi Masala is ready to serve.TIPSI added potato because Okra tends to reduce in size when cooked, and since I was only 5-6 meaning okra.