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Thursday, March 25, 2010
Monday, March 22, 2010
Quinoa Ven Pongal
Ingredients
Quinoa-1 cup
Yellow moongh dhal-1/2 cup
(I used slit green moongh dhal)
Grated ginger -1/2tsp
Salt to taste
Turmeric powder-1/8tsp
Water-3 & 1/2 cups
Tempering
Jeera & Crushed black pepper-each-1/2tsp
Curry leaves-little
Ghee-1tbsp
Cashew nuts-2tsp
Method
Heat a pressure cooker dry roast moongh dhal till light brown colour & nice aroma comes out.Add the quinoa,turmeric powder,salt,ginger & water,cook it till done.Temper it,mix it well & serve it hot with any chutney.
Quinoa-1 cup
Yellow moongh dhal-1/2 cup
(I used slit green moongh dhal)
Grated ginger -1/2tsp
Salt to taste
Turmeric powder-1/8tsp
Water-3 & 1/2 cups
Tempering
Jeera & Crushed black pepper-each-1/2tsp
Curry leaves-little
Ghee-1tbsp
Cashew nuts-2tsp
Method
Heat a pressure cooker dry roast moongh dhal till light brown colour & nice aroma comes out.Add the quinoa,turmeric powder,salt,ginger & water,cook it till done.Temper it,mix it well & serve it hot with any chutney.
Tuesday, March 16, 2010
Oats & Tomato Soup
Ingredients
Oats-6tsp
Chopped large tomato-1
Chopped onion-3tsp
Chopped celery-3tsp
Grated garlic-1
Grated garlic-1
Dry oregano-1/2tsp
Salt & Pepper to taste
Olive oil-1tsp
Stock/broth-1 & 1/2 cup
(I used 100% fat free chicken broth)
Water-1 cup
Method
Heat oil in a pan saute onion,garlic & tomato.Add celery,oregano & oats,fry a bit.Pour water & stock & cook till oats are done.Before serving add the seasoning & serve it hot.
Sunday, March 14, 2010
Marble Cake
Ingredients
Maida-3 cups
Butter-1 cup
Sugar-2 cups
Maida-3 cups
Butter-1 cup
Sugar-2 cups
Eggs-5
Milk-1 cup + 1tbsp
Baking powder- 1tsp
Baking soda-1/2tsp
Unsweetened cocoa powder-1/4 cup
Vanilla essence-2tsp
Salt-1/2tspBaking powder- 1tsp
Baking soda-1/2tsp
Unsweetened cocoa powder-1/4 cup
Vanilla essence-2tsp
Method
Pre heat oven to 350 deg. C.In a bowl mix maida,baking powder,baking soda & salt,keep it aside.Cream butter,essence & sugar well with a hand mixer.Add the eggs one by one & beat it well.In low speed slowly start adding the dry mixture alternating with milk.Take our 4 to 5 spoons of this cake batter into a bowl & add the cocoa powder to it.Add 1 tbsp of milk & mix it till smooth.Spoon the plain cake batter into a pan which is greased with butter and coat it with little maida and dust out the excess.Using the cocoa mixed cake batter make 3 strips on the cake as shown in the picture above.Now take a knife & gently draw swirls through the batter to marbleize it .Bake it for 50 minutes or till done.Cool completely before cutting.
Courtesy:Kavya with a slight change.............
Tuesday, March 9, 2010
Pineapple Lassi
Thursday, March 4, 2010
Quinoa Sweet Pongal
Ingredients
Quinoa-1 cup
(washed & soaked in water for 30 minutes)
Yellow moongh dhal-1/2 cup
Channa dhal-1tbsp
Salt a pinch
Brown sugar-1 & 1/4 cup
Milk-1/4 cup
Water-4 cups
Ghee-4tbsp
Nuts-1tbsp
(fried in ghee)
Edible camphor-little
Cardamom powder-1/2 tsp
Saffron -little
(soaked in little milk)
Method
Heat a pressure cooker & fry moongh dhal till light brown.Add channa dhal,quinoa,milk,water & cook it till done.Mix brown sugar,edible camphor,cardamom powder & ghee.Mix it well & give a nice boil.Mix in the nuts & serve it hot.
Broccoli Stuffed Paratha / Broccoli Paratha / How to make Broccoli Stuffed Paratha.
Broccoli Paratha |
Grated broccoli-1cup
Grated ginger-1/2tsp
Chilly powder-a pinch
Turmeric powder-little
Grated green chillies-1
Salt to taste
Jeera /cumin powder-1/4tsp
Other ingredients
Whole wheat flour-2 cups
Milk-1/4 cup
Salt to taste
Water required amount
Oil-1tsp + to make parathas
(make a soft dough using above ingredients)
Method
Mix all stuffing ingredients together except salt & keep it aside for 10 minutes.(I usually keep it open for all the moisture to evaporate & mixture is dry)Just before making the parathas/parata add salt to the mixture.Take a small amount of dough,shape it like a cup,keep little filling inside.Close & seal it well & roll it out slowly into thick parathas,make sure the filling doesn't come out.Cook it on tawa/griddle in medium flame till brown on both sides by brushing oil.Serve it hot with raita or any gravy .
Note: Once the filling is sealed well,flatten it & prick it once with a fork on top. By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha.
Thanks for visiting !
Note: Once the filling is sealed well,flatten it & prick it once with a fork on top. By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha.
Thanks for visiting !
Wednesday, March 3, 2010
Oats & Besan Ponganalu
Ingredients
Broken Oats-1/3 cup
Besan-1/2 cup
Semolina-1tbsp
Grated carrot-1/2
Chopped onion-3tsp
Chopped green chillies-1
Chopped coriander leaves-1tsp
Kastoori methi-1tsp
Salt to taste
Jeera-1/2 tsp
Baking soda-a pinch
Oil-to fry
Method
Soak oats in little water for 15 minutes.If using quick oats then skip soaking.Mix all above ingredients together.Pour water & make a semi thick batter.Heat a paniyaram pan,pour some oil in each hole.Pour a ladle full of batter & cook it till brown on both sides.Serve it hot with any chutney.
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