Friday, March 12, 2010



Serves 4.

2 tablespoons gram flour
2 teacups fresh curds
1 teaspoon chilli-ginger paste
2 curry leaves
2 tablespoons sugar (approx.)
2 tablespoons chopped coriander
salt to taste
For the tempering
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a pinch asafoetida
1 red chilli broken into pieces
2 teaspoons ghee

Mix the gram flour, curds and 3 teacups of water. Beat.


Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.


Boil whilst stirring for a while.


Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.


Add the tempering to the kadhi and boil for a few minutes.


Sprinkle coriander on top and serve hot.

Friday, September 25, 2009

~*~Capsicum Pasta~*~

Capsicum Pasta



3 cups cooked pasta
1 cup chopped red-bellpepper
2 whole red chillies
2 cloves garlic(chopped)
1/2 cup tomato - chopped
6 almonds(skinned and little roasted and ground as a powder)
1 tsp chilli sauce
2 tsp mayonnaise
5 no.s peppercorns
1 tsp or needed salt
1 tbsp olive oil
2 tsp butter


Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
Add almond powder,cooked pasta to the sauce and mix them well.
Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 mins atleast so that the capsicum pieces are half-cooked.
 Now add the mayonnaise and mix well for a min.
Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
Serve it hot with Fruit Drink

Monday, August 31, 2009

~*~Appetizer**Oven Parmesan Chips~*~

Oven Parmesan Chips,Appetizer



4 Potato
1/4 c Butter
1 T Onion
Salt and pepper
ds Paprika
2 T Grated Parmesan cheese


1. Preheat oven to 425 degrees F. Cut washed, unpeeled potatoes into 1/8-inch thick slices and

place in a single layer on lightly buttered baking sheets.

2. Melt butter in a small saucepan and add onion, salt and pepper to taste

and paprika. Brush butter mixture on potatoes and bake for 15 to 20 minutes or until

potatoes are crisp and golden.

3. Sprinkle with Parmesan cheese and serve at once.

Makes 4 to 6 servings.

Friday, June 5, 2009

~*~Delicious Mango Fried Rice~*~


Basumathi Rice 1 Cup 

Alphonso Mango Pulp 1 Cup 
Green Chillies 2 
Bay Leaf 1 
Cloves 2 
Cinnamon 1 inch Piece 
Cardamom 2 
Cashew Nuts 6 
Pure Ghee 2 Tablespoons 
Oil 1 Tablespoon 

Salt to Taste

Cut Coriander leaves 2 Tablespoons 


Wash and soak Basumathi Rice for 10 minutes. 
Heat half a teaspoon of Ghee and fry the Rice which is taken directly from water. 
Fry till moisture is absorbed (about 2 minutes). 
Heat oil in pressure cooker and fry Bay leaf, cinnamon, cloves, cardamoms and green chillies. 
Add Rice and salt stir for few minutes. 
Then add Mango pulp and 1 ½ cup water. 
Add remaining Ghee. Mix well. 
Pressure cook to 10 to 12 minutes. 
Garnish with fried Cashew nuts and Mango pieces. Then Garnish cut coriander leaves. 
Serve Hot with Onion Raitha.

Friday, May 1, 2009

~*~Sweet Dreams Soup~*~

Sweet Dreams Soup
1 small potato, peeled and chopped
2 tbsp butter
1 to 1 1/2 cups leek, chopped
2 large carrots, finely chopped
1/2 tsp grated fresh ginger or 1/8 tsp powdered; or 1/2 tsp curry
1/4 tsp thyme
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp pepper
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: carrot curls and croutons

Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
Melt the butter in a soup pot on medium heat. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Saut� for 5 minutes, stirring with a wooden spoon.
Add the celery, the remaining carrots, the cooked potato, and the potato broth. Add 1 cup water, and stir.
Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir.
Ladle into bowls and garnish.

Tuesday, April 7, 2009




Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste


1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk
well to remove all lumps. The mixture should have a thick consistency. Add
salt and cover it and leave it to ferment for 3-4 hours.
2. Make a paste of ginger and green chilies.
3. Add this paste to the fermented mixture. Add turmeric powder and
correct seasoning.
4. Keep the steamer ready on the flame.
5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small
bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1
lemon. Mix well and add this to the Gram flour mixture.
6. Pour the batter into the greased mold and steam for 10-12 minutes.
7. Cool for sometime. Cut into squares and arrange in a serving
8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to
crackle, remove and pour over the dhoklas.
9. Serve garnished with chopped green coriander leaves and grated

images from google bhai

Saturday, March 28, 2009

~*~Nimki Veg | Non Spicy |~*~

Nimki Veg | Non Spicy |

Ingredients :( Serves 4 )

2 cups Flour (maida)

1/2 tsp Kala jeera

Oil to fry

1 tsp Salt 
 Method :

Knead the flour with a tablespoon of oil, kala jeera, salt and water. Divide into ten to twelve balls. First roll out very thinly into big puris. Then fold in half and roll gently. Fold again in half. Do this thrice carefully. Heat the oil in a deep frying pan and deep-fry one by one taking care that they do not turn red. It should be of light biscuit colour. Drain onto a kitchen paper. Cool and store in an airtight container. It will keep for a few days.