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.
Ingredients
bottle gourd - 1/2 kg
milk - 1/2 cup
condensed milk - 3/4 cup
cardamom powder/rose essence
chopped almonds and pistachio and raisins
Method
Heat ghee in a pan and add chopped almonds, pistachio and raisins and fry for few seconds. Remove and keep aside and in the same pan add grated dudhi/bottle gourd, condensed milk, milk and cook till it becomes thick. Add cardamom powder. When done remove in a bowl and garnish with fried nuts.
Ingredients
pasta cooked - 250 gm
onion - 1
garlic flakes - 7 to 8
few curry leaves
mix vegetables - corn, carrot, french beans, red, yellow and green pepper
red chilli powder as per taste
garam masala - 1/2 tsp
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
puree of two tomatoes
tomato sauce - 2 tbl.sp
few cilantro leaves for garnishing
salt as per taste
Method
Heat oil in a pan and add cumin seed. When it starts to splutter add garlic flakes crushed.
Saute for few seconds and then add onions and curry leaves and cook till onions become translucent.
Add tomato puree and cook till raw smell goes then add veggies and cook for two minutes till tender then add cooked pasta and tomato sauce and mix well. Garnish with cilantro leaves and serve.
Ingredients
Basmati rice - 250 gm
onion - 1
bay leaf - 1
cinnamon stick - 1
cloves - 2 to 3
cumin seed - 1 tsp
black cardamom - 1
green cardamom - 1
ginger garlic paste - 1 tsp
green chilli - 2 to 3
mixed vegetables - carrot, corn, french beans, green peas boiled
juice of half lemon
salt as per taste
few corriander leaves
Method
Soak rice in water for half an hour and then cook till 80 percent done. The water for cooking should be double the quantity of rice and also add lemon juice to it for tanginess as we are not adding tomatoes and lemon juice also helps the rice in making white.
In another pan heat oil and add cumin seed, bay leaf, cinnamon, cloves, green and black cardamom and saute for few seconds. Then add onion, green chillies and saute till onions become translucent.Add ginger garlic paste and saute for few seconds till the raw smell goes. Add all the vegetables, mix well and cook for 2 to 3 minutes till the veggies become tender. Add rice to it and mix it gently. Cook for two minutes on a low flame. Serve hot.
Ingredients
corn kernels boiled - 200 gm
tomato - 1
cucumber - 1
onion - 1
mayonaisse - 2 tbl.sp
corriander/parsely leaves
salt and pepper as per taste
Method
Deseed tomatoes and chop finely. Boil corn kernels. Chop onion and tomato and corriander leaves.
Mix all these ingredients and refrigerate for an hour before serving.
Ingredients
rice cooked - 1/2 kg
mixed vegetables - red, yellow and green pepper cabbage, carrot, spring onions, beans
chicken - shtedded and boiled - 100 gms
garlic - 7 to 8 chopped
ginger - thinly sliced 1 inch piece
soya sauce - 2 tsp
red chilli sauce - 1 tbl.sp
curry powder - 2 tsp
egg - 1
salt and pepper as per taste
Method
Cook rice and let it cool down.
cook egg and scramble it.
Chop all the vegetables.
Heat oil in a pan add ginger garlic and saute for few seconds and then add all vegetables and chicken pieces and scrambled egg and saute for few seconds on a high flame. The vegetables should be crunchy.. Add sauce and curry powder and mix well and cook for a minute. Add rice , salt and pepper and mix well gently. Serve hot
Ingredients
spring onion bulbs - 2 to 3 finely chopped
capsicum - 1
carrot - 1
red chilli sauce - 1 tbl.sp
paneer and cheese - 5o to 100 gm
salt and pepper as per taste
spring roll sheet
sweet chilli sauce
Method
Chop all the vegetables finely and to it add cheese, paneer, red chilli sauce, salt and pepper. Mix well.Take a spring roll sheet and apply cornflour paste on all the sides. Put this mix vegetable and roll it like a cigar. Deep fry in oil and serve hot with sweet chilli sauce.
Ingredients
rice - 1 cup
parboiled rice - 1/2 cup
black gram dal - 1/2 cup fenugreek seeds - 1 tsp
little salt
Method
Soak all these ingredients in water for about 3 to 4 hours and then wash and blend it to a fine paste.
Leave this to ferment for about 8 to 10 hours.
Add little salt to it and then with the help of a spoon pout this on a greased plain pan and spread it in a circular motion. Drizzle little oil on it and let it cook for 2 to 3 minutes till u see small holes appearing on it. Remove and serve hot with chutney.
