~*~GUJARATI KADHI~*~

GUJARATI KADHI

Serves 4.

Ingredients

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

Method

1. Mix the gram flour, curds and 3 teacups of water. Beat. 2. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil. 3. Boil whilst stirring for a while. 4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli. 5. Add the tempering to the kadhi and boil for a few minutes. 6. Sprinkle coriander on top and serve hot.

~*~Capsicum Pasta~*~

Capsicum Pasta

~~~~~~~~~~~

Ingredients

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

Directions

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

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

Oven Parmesan Chips,Appetizer


Serves:

Ingredients:

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


Method:

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.

~*~Delicious Mango Fried Rice~*~

Ingredients 

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 

Method

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.

~*~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.

~*~Dhokla~*~

Dhokla

ingredients

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

Method

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
platter/bowl.
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
coconut.

images from google bhai

~*~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.

~*~Cucumber Soup~*~

Cucumber Soup

Ingredients:

2 Cucumber 
1 Onion 
1 Potato 
1 cup Milk 
1 tbsp Butter 
Coriander leaves, chopped 
1 tsp Black Pepper powder 
Salt and Sugar to taste 

 
Method:

Peel off onion, potato, cucumber and cut into small pieces. 
Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4minutes. 
Add black pepper powder. 
Add 3 cups water and bring it to boil. Reduce the heat and cook till tender. 
Add sugar and salt. 
On cooling, blend it in an electric blender with milk. 
Pour soup in individual bowls garnished with coriander leaves. 
Serve hot or Keep it in freezer and serve chill. Both taste good. 


Tip: Thickening for the Soups - Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired. 

~*~Carrot Soup~*~

Carrot Soup

Ingredients:

1 cup Milk 
3 tbsp Butter 
1 large Onion 
3 cups Water 
1 tsp Garlic paste 
2 tsp Lemon juice 
2 tsp Tomato paste 
½ tsp ground Cumin 
10-12 Carrots, sliced 
¼ cup Potatoes, diced 
Salt and pepper to taste 
½ tsp Coriander powder 
Coriander leaves for garnishing 

 
Method:

In a large saucepan melt butter 
Add the onion and garlic and fry on medium low heat. 
Add the carrots and fry (do not to brown). 
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil. 
Cover and simmer gently for 30 minutes. 
Blend in a food processor. 
Pour the soup in a clean pan, add milk and slowly bring to boil. 
Garnish and serve immediately.

Serves: 4 


Tip: Vegetables added to a soup taste better if you sauté them in a little butter first. 

~*~Chicken and Coconut soup~*~

Chicken and Coconut soup

Ingredients:

4 slices Ginger 
3 tbsp Fish Sauce 
¼ cup Lemon juice 
4 cups Chicken stock 
1 tsp fresh Lemon zest 
1 tbsp Red Chilli paste 
2 tbsp light Brown sugar 
Grated zest of 1 large Lime 
Coriander leaves to garnish 
500 gm boneless, skinless Chicken 
450 ml unsweetened Coconut Milk 
250 gm white Mushrooms, thinly sliced 

 
Method:

In a large sauce pan, combine the chicken stock, ginger, lemon zest (the yellow outer rind of the lemon that contains the fruit's flavor and perfume) and grated lime zest. 
Place over medium heat and slowly bring to a boil. Boil for 1 minute. 
Reduce heat to low, add the coconut milk, stir to combine and bring to a simmer. 
Add the lemon juice, fish sauce, brown sugar and chille paste. Mix well and simmer for 5 minutes. 
Add the chicken pieces and simmer until tender, for about 5 to 8 minutes, add the mushrooms and simmer until tender, about 3-4 minute. 
Serve in bowls. Garnish with coriander leaves.

~*~Chicken and Palak Soup~*~

Chicken and Palak Soup

Ingredients:

1 tbsp Ghee 
2 tsp Cumin seeds 
8 Curry leaves, torn 
250 ml Boiling Water 
1 tbsp Ginger, grated 
1 tsp ground Turmeric 
2 tsps Coriander seeds 
½ tsp Fenugreek seeds 
1.25 litres Chicken stock 
2 pods of Garlic, crushed 
300 gms Onions, chopped 
2 tsp Black Mustard seeds 
400 gms Potatoes, chopped 
2 tbsp Tamarind concentrate 
2 dried Red Chillies, chopped 
Tiny pinch Asafoetida powder 
1 kg Spinach, rougly chopped 
100 gms Coconut Milk powder 
200 gms Masoor daal (Red Lentils), rinsed, drained 


Method:

Cook cumin and coriander seeds, stirring, in dry frying pan until fragrant. Blend to process, untill crushed. 
Heat ghee in a large pan, cook onions, ginger, chillies, leaves, mustard and fenugreek, stirring, until onions are browned lightly. 
Add crushed spices, turmeric and asafoetida, cook stirring, 1 minute. 
Add that potatoes and stock to pan; bring to boil then simmer, covered, about 15 minutes or untill potatoes are tender. Stir in spinach, cook 2 minutes. 
Using a handheld mixer, blend soup mixture until pureed. 
Add tamarind and blended coconut milk powder and water, stir until soup is thoroughly heated through. 


Tip: Prepare cold soups with degreased chicken stock. 

~*~Fudgy Valentine Cake~*~

 

Fudgy Valentine Cake

Ingredients: 

2/3 cup butter or margarine, softened

1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups dairy sour cream
PINK BUTTERCREAM FROSTING(recipe follows)
Maraschino cherries or chocolate curls(optional)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch heart-shaped pans.*

2. Beat butter and sugar in large bowl on medium speed of mixer until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. Pour into prepared pans. 

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare PINK BUTTERCREAM FROSTING. Spread frosting between layers and over top and sides of cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings. 

PINK BUTTERCREAM FROSTING

1/2 cup (1 stick) butter or margarine, softened

4-1/4 cups powdered sugar
4 to 5 tablespoons milk
2 teaspoons vanilla extract
1/4 teaspoon red food color

Beat butter in medium bowl until creamy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color. 

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.

~*~Egg Masala~*~

Egg Masala 

Ingredients:

6 Eggs, hard boiled 

2 tbsp Oil 
1 cup Water 
Salt as per taste 
2 chopped Onions 
1 tsp Lemon juice 
2 chopped Tomatoes 
Coriander leaves, chopped 

Make a paste of:

1" Ginger 
5 Garlic flakes 
2 Green Chilli 
1 tsp Chilli powder 
1 tsp Garam Masala 
½ tsp Turmeric powder 
1 tsp Coriander powder 
½ tsp Cumin seeds powder 

 

Method:

Prick the eggs with the fork and keep aside. 

Heat a oil in pan. 
Fry onion till golden brown. 
Add tomatoes and simmer for 5 minutes. 
Add the grounded paste and salt. 
Simmer for 3-4 minutes. 
Add water and eggs in the pan. 
Bring to boil. 
Let it cook for 10 minutes till gravy is thickens. 
Add lemon juice and stir well. 
Remove from flame and garnish with coriander leaves. 
Serve hot. 


Tip: While cutting hard boiled eggs,the egg yolk often tends to break so to avoid this dip the knife in cold water for a few seconds and then cut smoothly. 

~*~Egg Korma~*~

Egg Korma
 

Ingredients:

6 Eggs 

6 Onions 
6 Cloves 
¼ cup Milk 
3 tbsp Ghee 
A piece of Ginger 
1 stick Cinnamon 
Some Green Chilli 
2 Cardamom pods 
1 tbsp grated Coconut 
½ tsp Turmeric powder 
3 tbsp Coriander powder 
2 tbsp chopped Cashewnuts 
Salt to taste 

Method:

Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder. 

Separate the Egg yolks and egg whites. Beat them separately. Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste. 
Again beat the mixture for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes. 
For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown. 
Put onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top. 
Now add half a cup of water and bring to a boil. 
Add the egg cubes and cook gently till the korma thickens. 
Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney. 


Tip: Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding. 

~*~Egg parantha~*~

Egg parantha

Ingredients:

  * 4 Eggs * 2 tbsp Oil * Salt to tase * Red Chilli powder
* 2 Onions, chopped * 1 Tomato,chopped * 2 cups Wheat Flour  
* 1 Capsicum, chopped * Coriander leaves, chopped

Method:

1. Heat oil in a frying pan.

2. Fry onions, add tomato and capsicum and saute for a minute.

3. Add salt, chilli powder and eggs. Mix well. Fry till done.

4. Add coriander leaves in it and keep aside.

5. Now, prepare the wheat dough and make small balls of it.

6. Stuff the egg mixture and make the paranthas and fry.

7. Serve hot with butter or chutney.

~*~Shahi Parantha~*~

Shahi Parantha

Ingredients:

  * 2 tbsp Oil * 2 tbsp Ghee * 2 Eggs, beaten * 1 Onion,
chopped * 1 cup Wheat Flour * 1 Tomato, chopped * 500 gms
minced Meat * 5 Green Chilli, chopped * 1 tbsp Ginger-Garlic
paste * Salt and Red Chilli powder * Coriander leaves, chopped


Method:

 1. Knead the flour into smooth dough.

2. Heat oil in a pan and
fry the onions till brown. Also fry the ginger garlic paste and keep
aside.

3. Cook the minced meat, salt, red chili powder and half cup
of water till the meat is cooked and dry.

4. Make two omelettes.  

5. Make two thin chapatis.

6. On one chapati place one omelette,
spread a tbsp of minced meat over it, sprinkle some green chilies,
coriander and cover with the other omelette.

7. Top this with the
next chapati and press the edges of the two chapaties tightly. 8. In
a tava fry the parantha with a little oil, till both the sides are well
done.

~*~Food from India~*~

~*~Baked Potatoes with Cheese~*~

Baked Potatoes with Cheese

Ingredients:

½ tsp Salt 
3 Curry leaves 
1 tbsp Corn Oil 
2 tsp Tomato Puree 
½ tsp Chilli Powder 
½ tsp Ground Cumin 
½ tsp Ground Coriander 
4 medium Baking Potatoes 
225 gms Low-Fat Cottage Cheese 
½ tsp mixed Onion and Mustard seeds 


Method:

Preheat the oven to 180 degrees C/350 degrees F/Gas 4. 
Wash, pat dry and make a skit in the middle of each potato. Prick the potatoes a 
few times with a fork, then wrap them individually in foil. Bake in the 
preheated oven for about 1 hour until soft. 
Transfer the cottage cheese into a heatproof dish and set aside. 
In a separate bowl, mix together the tomato puree, ground cumin, ground 
coriander, chilli powder and salt. 
Heat the corn oil in a small saucepan for about 1 minute. 
Add the mixed onion and mustard seeds and the curry leaves and tilt the saucepan 
so the oil covers all the seeds and leaves. 
When the leaves turn a shade darker and you can smell their beautiful aroma, 
pour the tomato puree mixture into the saucepan and lower the heat immediately 
to low. Add 2 tablespoons of water and mix well. 
Cook for further 1 minute, then pour the spicy tomato mixture onto the cottage 
cheese and blend everything together well. 
Check that the potatoes are cooked right through. Unwrap the potatoes and divide 
the cottage cheese equally between the 4 potatoes. 
Garnish with the mixed salad leaves, fresh coriander sprigs, lemon wedges and 
tomato quarters. 


Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes 
or fine, sieved semolina.

~*~Masala Dosa~*~

Masala Dosa

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
38
Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala:

Ingredients

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

~*~Garlic Cold Prevention and Remedy~*~

Garlic Cold Prevention and Remedy

Garlic (Allium sativum) is not only a culinary mainstay, but also an antiviral, antibacterial and antifungal tonic. 

To help prevent or lessen the severity and symptoms of a cold, eat two cloves of raw garlic at the onset of symptoms. 
Chopping or mashing garlic releases the herb's full potential as the active component, allicin, forms only on contact with air.

To make garlic oil, crush a few cloves into some olive oil. Let the oil sit for a few days at room temperature, and then strain. 
If you use powders, tinctures or other commercial garlic products, choose those standardized for allicin content. 


For a less-intense flavor, put garlic in applesauce or mix with honey. 
To avoid garlic mouth, don't chew it and it won't stay on your breath.