WELCOME TO MY BLOG. HERE YOU CAN FIND LOT OF RECIPES WHICH ARE SIMPLE TO MAKE, WITH LESS INGREDIENTS, WHICH ARE READILY AVAILABLE IN YOUR KITCHEN. EVERYDAY MAKE DIFFERENT RECIPES AND SURPRISE YOUR FAMILY AND FRIENDS.
Blend together all the
ingredients except milk and paan. Then coarsely blend paan leaves and mix
it with the milk. Store it in a plastic container and freeze it for 8 to 10
hours and then serve.
Make the stuffing by mixing all the ingredients and keep aside.
For making laddo, heat a pan and add dessicated coconut and cook for few seconds stirring continously and then add condensed milk, cardamom powder and ghee and cook for a minute stirring continously.
Off the flame and add chopped betel leaf and mix it well.
Take a small ball of coconut mixture, flatten it and place one small ball of gulkand stuffing and close it to make a round ball.
Clean and wash fish. Make two slit on it and apply salt on it.
Soak kokam in water for 10 to 15 minutes
First dry roast all the given ingrdients for 4 to 5 minutes. Off the flame and remove in a blender. To it add tomato, and little water and blend it to a fine paste.
Heat oil in a pan and to it add mustard seed and let it splutter. Then add garlic flakes and saute for few seconds till it changes it color. Add curry leaves and then add blended masala. Add turmeric powder and salt and soaked kokam. Let it boil on a low flame and then add fish to it. Cover and cook for five minutes. Garnish with corriander leaves and serve hot with rice or roti.
First in a bowl take wheat flour. Make a dent in between and add rest of the ingredients.
Mix well and add water and make a soft dough. Cover and let it rest for half an hour.
For the stuffing grate potatoes, paneer and to it add rest of the ingredient and mix it well.
Roll out chapati and make a small ball of the stuffing and place in the centre of the chapati. Close all the edges on top sprinkle it with black or white sessame seeds, corriander leaves, onion chopped and then again roll it . Heat pan and cook this kulcha on both the sides. Drizzle little oil or ghee on top and serve hot.
Red chilli powder, black pepper powder and salt as per taste
Make a paste of
Mint leaves Few
Grated ginger - 1 inch piece
Cumin seed - 1 tsp
Carrom seed/ajwain - 1 tsp
Method
Grated boiled potatoes and to it add rest of the ingredients including mint leaves paste.Mix it well. Add water little by little so that it makes a soft dough. Let it rest for 10 minutes.
Take sev mould and grease it with oil.
Take a portion of the dough and stuff into it.
Heat oil in a pan and with the help of sev mould, make sev.
Deep fry in oil till crispy. Remove and let it cool down.
Roast tomato and red pepper. When it cools down, peel the skin and blend it to a fine paste along with a tbl.sp of black pepper.
Heat 2 tbl.sp of olive oil in a pan and saute chopped garlic 3 to 4 for few seconds. Then add chopped onion and saute till it becomes soft.
Then add corn, french beans, mushroom, oregano, chilli flakes and salt and cook for few minutes. Add paste of red sauce, mix it well along with yellow and green pepper. Add cooked pasta, ix it well and cook for few minutes till done.
Remove it in a serving plate and garnish with cream and cheese.
Sago/sabudana - 1 cup washed and soaked in water for an hour or two
Roasted groundnut coarsely powdered - 1 cup
Green chilli as per taste
Ginger grated - 1 tsp
Few chopped corriander leaves
Juice of half lemon
Salt as per taste
Method
Mash potatoes, and to it add all the other ingredients and mix well. Make small flat balls and deep fry in oil till golden brown in color. Serve hot with ketchup or chutney.
In a bowl take all purpose flour and butter at room temperature and mix it well till it froms like bread crumbs. Then add water and knead it to a dough. Refrigerate it for 10 minutes.
Heat a tbl.sp of olive oil and to it add chopped garlic and cook for few seconds.
Then add chopped spring onion bulbs and saute till it becomes soft. Add all the vegetables , oregano, chilli flakes, salt and cook till it becomes dry.
In the end add chopped spring onion leaves, mix it and off the flame.
In another bowl beat three eggs and cream cheese, salt and pepper and mix it well.
Take out the dough and roll it half inch thick. Cut small circle and place it in the tart. First grease the tart with oil.Prick the tart with a fork so that it does not puff up. Bake it in the oven at 180 degree celcius for 10 minutes. Unmould it and put the stuffing and pour a tbl.sp of egg mixture and again bake it at 180 degree celcius till egg is cooked. Serve hot.
