Saturday, March 7, 2009

Paneer Lasagne

Ingredients for the Lasagne sheet:

Maida - 1 cup
Oil - 1 tsp
Salt - as required
Water - to knead the dough


Knead the dough and keep aside for 15 to 20 minutes. Make chapathi. Keep to dry for 15 minutes. To use the sheet, boil water in a large vessel in which 1 tsp oil has been added. When water boils, put 1 chapathi at a time. Remove it when it comes to the surface. Put in the cold water and use as required.

Ingredients for Stuffing:

Crumbled powder - 200g
Capsicum - 2 (finely chopped)
Tomato puree - 1 tbsp
Onions - 1 or 2 (finely chopped)
Ground paste (onion -1, garlic flakes - 6, red chilli powder - 1 tsp, Dhania powder - 2 tsp, garam masala - 1/2 tsp, corriander powder - 1 tsp)
Oil - 2 tbsp
Salt - to taste
Ajinomoto - 1/4 tsp (optional)


1) Saute onion in oil for 2 minutes, then add capsicum, salt, ajinamoto. Fry for 5 mins until soft. Remove and keep aside.
2) In the same way, add some more oil and fry ground paste till well done & little oil, add tomato puree. Stir fried vegetables, add little salt. Keep on a small flame for a few mins, till well blended.

White Sauce:

Butter - 2 tbsp
Maida - 2 tbsp
Milk - 2 cups


Heat butter in the pan, add maida. Do not brown them. Slowly add milk. When cooled, mix thoroughly to avoid lumps. Heat it, but do not boil Let it thicken slightly. Add salt & pepper.

Red Sauce:

Tomato Puree - 6 to 8 tbsp
Small Onions - 1 (finely chopped)
Garlic pods - 5 (mashed)
Oregano - 1/2 tsp
Salt & pepper
Ketchup - 2 to 3 tbsp
Chilli Sauce - 1 tbsp
Red chilli powder - 1/2 tsp
Oil/butter - 1 tbsp


Heat butter, add onion, stir fry for a few mins. Add crushed garlic after a min, add chilli powder, add tomato puree. When it starts bubbling, add salt, pepper & oregano. Once the sauce thickens, switch off gas when cooled. Add ketchup & chilli sauce.

To arrange the Lasagne:

Grease an oven-proof dish. Put a thin layer of red sauce. Put a lasagne sheet, then on top of the sheet, arrange the vegetables. Put some white sauce and then some red sauce. Then a lasagne sheet. Continue till the required layer. Top it with red sauce. Grate a generous amount of cheese and bake in a pre-heated oven at 180 degree Celcius for 20 minutes. Serve hot with garlic bread or bun.

Garlic Bun:


Buns - 6
Garlic - 4 to 5 pods
Butter - 4 to 5 tbsp
Herbs & pepper


Beat butter with crushed garlic, pepper & herbs. Generously apply to the buns. grill or bake in oven for a few mins.

Sunday, November 16, 2008

Cardamom Tea


Tea Powder
Cardamom pods


The best way to prepare tea is to mix equal quantities of milk and water. Lets say, if you are preparing 2 cups of tea, make sure that you take a cup of water and mix it with a cup of milk. Add a small teaspoon of sugar, 1tsp of tea powder. For each cup of tea you make, make sure you add a pod of crushed/powdered cardamom. Let it boil for a while.

Sunday, November 2, 2008

Tomato Curry


Red chillie-2
Coriander powder-1tbsp
Curry Leaves
Cinnamon and somph


Saute the onions and red chillies in a pan with oil. Then add jeera, pepper, coriander powder and curry leaves and saute them. Take all this and also the coconut and all the other ingredients(except tomatoes) in a mixie and grind them. Now take the tomatoes and saute them in oil. Add this to the mixture and then grind the tomatoes as well.

Take oil in a pan and add a little amount of mustard and curry leaves. Then add the mixture and then allow it to boil.

Saturday, November 1, 2008

Jeera rice


Jeera/ Cumin seeds


Cut the onions in to thin slices. Heat oil in a pan and then add the required amount of jeera. Then add the sliced onions. Once the onions turn brown in color, add green chillies and then add the boiled rice. Then you can add corriander leaves if you like them.

Egg curry


Ginger and garlic
Red chillie powder
Turmeric powder


Boil the eggs with a little amount of salt in the water. This will prevent the eggs from breaking. In another pan, heat the oil and then add the onions, cardamon and cinnamon and saute them. Add the garlic and ginger paste to this mixture. Grind the scraped coconut and the somph in to a paste. Make a tomato puri and keep it aside. Once the onion turns golden brown, add the tomato puri. Once the mixture starts boiling, add the other mixture as well. Now the boiled eggs can be added . Add the required amount of salt to taste.

Tomato Chutney


Ginger-a small peice
Corriander leaves- 10g
Red Chillies-3
Tamarind- as required


Chop the onions and tomatoes. Heat oil in a pan and add onions. Then add the tomatoes. Saute well. Mix all the other ingredients and grind them in the mixie.

Friday, October 31, 2008

Mushroom Biriyani


Biryani rice - 2 cups
Mushroom - 1 cup
Onion - 2
Curd - 2 tbsp
Ghee - 3 tsp
Oil - 30 ml
Tomatoes - 3
Ginger - a piece
Garlic - 7 pods
Small onion - 7
Cinnamon - a stick
Cardamom - 5 pods
Cloves - 5 crowns
Green chillies - 4
Mint leaves - 1/4 bunch
Coriander leaves - 1/4 bunch
Aniseeds - a tsp
Bay leaf - a piece
Salt - as required


Slice the onions and cut the mushroom in halves. Grind ginger, garlic, small onions, half the cinnamon, cloves and green chillies, mint leaves, coriander leaves and tomatoes.

Heat ghee in a pressure pan and sauté cleaned rice and then remove them.

Heat oil and sauté remaining cloves and cinnamon, cardamom, aniseed and bay leaf. Add the sliced onions, remaining green chillies and mushrooms. Sauté them well. Add ground paste and curd and stir well. Add salt as required.

Add 2 cups of water (double the quantity of rice) and boil. Add rice and cover. Cook for seven minutes.