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Archives for June, 2009

Mango Milk Shake

Mango

Ingredients:

Mango 2 Cups (pure)
Milk 1 Cup (low fat)
Honey 2 Table spoon
Cardamom 1 Pinch
Ice cubes ½ Crushed

 Process:

1. First blend mango for 2-3 seconds.
2. Now add the milk, honey, cardamom and blend again for 5-6 seconds.
3. Now we can take the ice cubes directly in the glass or we can blend with the shake.
4. Now it s is ready 2 serve chilled mango milk shake.

Spicy Mango, Tomato Salad

MangoSalad

Ingredients:

Mango 1 Cup (Cubes)
Onion 1 Small (Finely chopped)
Tomato 1 (Finely chopped)
Lemon Juice 1 Table spoon
Olive Oil 1 Table spoon
Curry Leaves 3-4 (Finely chopped)
Red Chilli Flacks or Pepper 1-2 (pinches)
Salt 1 Pinch
Coriander leaves For garnishing

Process:
1. Take a bowl mix the mango cube, finely chopped tomato and onions.
2. Now add lemon juice, curry leaves, pepper or red chilli flacks, salt and olive oil.
3. Now combine all ingredients and garnish with coriander leaves.
4. Now it is ready to serve.

Badam Kheer

BadamMilk

Ingredients:

Milk 1(Liter)
Water ¼ Cup
Sugar ½ Cup
Cardamoms 3-4(crushed)
Almonds 25
Saffron 10-15(soaked in warm milk)

Process:

1. First soak almonds in hot water and peel skin off, now grind them into past with water.
2. Now take a pan and boil milk and add the almond paste, sugar and stir it on low flam until it reduces to ¾ in quantity.
3. Now add cardamom powder and stir it for a while.
4. Now turn off fire.
5. Stir the soaked saffron strands in some warm milk and add it to kheer.
6. Now you can garnish with almonds.

Summer Special Butter Milk

ButterMilk

Ingredients:

  Curd  1 Cup
 Water  3 Cups
 Green Chillis  1-2 (Finely Chopped)
 Ginger  ½ (Grated or Crushed)
 Curry Leaves  9-10 (Finely Chopped)
 Lemon  1-2 (Table Spoons)
 Salt  As per taste
 Coriander Leaves  (Optional)

 Process:
1. Mix water and curd to prepare butter milk.
2. Add Green chillies, Ginger, Curry leaves, Lemon and Salt.
3. Just mix all ingredients and garnish with Coriander leaves.
4. Now it is ready to serve.

Crispy Sabudana Fry

Crispy Sabudana Fry

Ingredients:

 Sabudana  1 Cup
 Red Chilli Powder  ½ Table Spoon
 Salt  As per taste
 Turmeric Powder  ½ Table Spoon
 Oil  For deep fry
 Curry Leaves  10-15
 Lemon  As per taste (optional)

 Process:
1. Take a pan and heat oil, fry Sabudana and take them in a bowl.
2. Take other pan and heat oil to fry curry leaves and onions. Add turmeric powder, red chille powder and salt.
3. Add the Sabudana to it and mix it (2-3 times).
4. Can add lemon if you like it.
5. Now it is ready to serve.

Jeera Rice with Dry Red Chilli

JeeraRice

Ingredients:

 Ghee  1 (Table Spoon)
 Jeera  2 (Table Spoon)
 Dry Red Chilli  2
 Salt  As per taste
 Cooked Rice  3 Cups
 Onion  1 (Finely Chopped)
 Coriander Leaves  (Finely Chopped)

 For Talimpu:

 Cumin Seeds  ½ (Table Spoon)
 Mustard Seeds  ½ (Table Spoon)
 Curry Leaves  9-10(Finely Chopped)

 Process:
1. Take a pan and heat ½ table spoon ghee and fry jeera and dry red chillis.
2. Grind them into fine powder.
3. Heat ½ table spoon ghee and fry Cumin Seeds, Mustard Seeds and Curry Leaves.
4. Add cooked rice, jeera powder and mix for a while. Let it fry for (1-2 minutes).
5. Take rice in bowl and garnish with Coriander leaves.
6. Now it is ready to serve.

Tomato Rice

TomataRice

Ingredients:

 Tomato  4 (Medium Size)
 Oil  1 (Table Spoon)
 Onion  1(Finely Chopped)
 Cooked Rice  2 Cups
 Salt  As per taste
 Green Chilli  1(Finely Chopped)
 Water  4 Cups
 Coriander Leaves  (Finely Chopped)

 For Talimpu:

 Cumin Seeds  ½ (Table Spoon)
 Mustard Seeds  ½ (Table Spoon)
 Curry Leaves  9-10 (Finely Chopped)
 Onion  1 (Finely Chopped)

 Process:
1. Take a pan and heat water for 5 minutes, boil tomato for 5-6 minutes.
2. Drain hot water and wash with cool water, make the tomato pure.
3. Take another pan and heat oil, add Cumin Seeds, Mustard Seeds, Onion, Green Chille and Curry leaves fry for 1-2minutes.
4. Add tomato pure, finely chopped onions and salt. Let it cook for one minutes.
5. Add rice and fry the tomato pure rice for 2-3 minutes.
6. Take the tomato rice in a bowl and garnish with Coriander leaves.

Mango Carrot Mocktail

mangojuice

Ingredients:

 Mango  2 (Pure Paste)
 Carrot  4(Pure Juice)
 Honey  1 Table spoon
 Lemon  1 Table spoon

Process:

1. Take mango pure till half glass, honey as the next layer and then lemon as third layer finally carrot.

2. Now we have to garnish with lemon and carrot on the top of the glass.

3. Now it is ready to serve

Carrot Halwa (Gajar Halwa)

Carrot Halwa

Ingredients:

 Grated Carrot  4 (Medium Sized)
 Sugar  1 (Small Glass)
 Ghee  3 (Table Spoons)
 Milk  Milk (1 Small Glass),
 Dry Fruits  (Finely Sliced Almond, Fried Cashew Nuts & Raisins)
 Cardamom Powder  (Half Tea Spoon)

Carrot Halwa  

Process:
1. Heat kadhai with milk for 4-5 minutes by stirring.
2. Add sugar and Cardamom Powder and let it boil for 2 -3 minutes. After boiling just keep the liquid a side.
3. Take another kadhai and put ghee in it and fry dry fruits. After frying dry fruits add and fry grated carrot for 6-7 minutes.
4. Decorate with finely sliced almonds and cashew nuts.
5. Now it is ready to serve.

Carrot Beetroot Fry

 

Carrot Beetroot

Ingredients:

 Carrot  3 (chopped in to a small cubes)
 Beetroot  2 (chopped in to a small cubes)
 Onion  1 (finely chopped)
 Green Chilli  2 (chopped vertically)
 Oil  2 (table spoons)
 Salt  as per the taste
 Red Chilli Powder  ½ (table spoon)
Water  2 (table spoons)

For Talimpu:

 Mustard Seeds  ½ Table Spoon
 Cumin Seeds (Zeera)  1 Pinch
 Split Blackgram Dal (Minappa Pappu)  1 Table Spoon
 Channa Dal (Senaga Pappu)  1 Table Spoon
 Dry Red Chilli  1-2 Tear and Deseed
 Curry Leaves  10-12

Process:

1. Take a pan and heat oil, fry Cumin Seeds, Dry Red Chilli, Split Blackgram Dal, Channa Dal, Mustard Seeds and Curry Leaves.

2. After frying them, add Green Chillis and Onions.  Let it cook for 3-4 minutes, now sprinkle water in it and add Salt, Red Chilli powder and mix for a while.

3. Add chopped carrot and beetroot in the pan, let it fry for 5-6 minutes.

 4. We can adjust salt if we want; by this tasty carrot beetroot curry is ready to serve.