Sunday, November 16, 2008
Cardamom Tea
Ingredients:
Tea Powder
Milk
Sugar
Cardamom pods
Procedure:
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
Ingredients:
Onions(small)-150g
Red chillie-2
Coriander powder-1tbsp
Jeera-1tsp
Pepper-1/2tsp
Curry Leaves
Coconut(scraped)-1tbsp
Tomato-5
Cinnamon and somph
Procedure:
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
Ingredients:
Jeera/ Cumin seeds
Rice
Onion-1
Procedure:
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
Ingredients:
Egg-6
Onion-2
Tomato-2
Coconut(scraped)
Somph
Ginger and garlic
Red chillie powder
Turmeric powder
Procedure:
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
Friday, October 31, 2008
Mushroom Biriyani
Ingredients:
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
Procedure:
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.
Lady's finger fry
Ingredients:
Ladies Finger- 250g
Onion-1
Garam Masala
Coriander powder
Turmeric powder
Salt
Procedure:
Take a pan and heat required quantity of oil. Add a teaspoon of Jeera and then add onions. Once the onion turns golden brown, add the chopped fingers. To the vegetable, add a little amount of Coriander powder, Chillie powder, Garam masala powder and then turmeric. See to that the quantity of all the powders are in the descending order respectively. Then add salt to taste. Do not add water as the fingers themselves contain a lot of moisture.
Cover the pan with a lid and saute them until they are cooked.
Subscribe to:
Posts (Atom)