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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.

Gobi Carrot Chickpeas Masala Curry

Ingredients:

 Cauliflower Florets       1Cup
 Carrot                           1/2 (Cup half boiled)
 Chickpeas                     1 (Cup half boiled)
 Okra                              1 (Cup half boiled) optional (Ladies Finger)
 Ginger Paste                 1 Table Spoon 
 Garlic Paste                  1 Table Spoon 
 Tomato Puree               1 cup
 Coconut Paste               1 cup
 GaramMasala Powder  1 Table Spoon  ( Colves, cinnamon, Cardamum,)
 Red Chilli Powder        1/2 Table Spoon 
 Coriander Powder         1 Table Spoon 
 Turmeric Powder          1/2 Table Spoon 
 Red Chilli Powder        1/2 Table Spoon 
 Pepper  1/2 Table Spoon 
 Onion Paste                2 ( Large One )
 Green Chillies              2 (cut it into slits)
 Curry Leaves                5 Leaves
 Cumin Seeds                1 Table Spoon
 Mustard Seeds                         1/2 Table Spoon
 Oil                                2 Table Spoon
 Salt                               As required
 Water                                       As required

Process:
1. Heat 2 tbsp oil in a vessel and splutter mustard seeds.
2. Add onion paste, green chillis, curry leaves and saute them till the onion paste turns into golden brown.
3. Clean Cauliflower Florets (along with a pinch of salt and turmeric) by soaking them in warm water for 8-10 minutes. Wash and drain water and keep the florets aside.
4. Add ginger and garlic paste and let it cook on medium flame for a while. Add turmeric powder, red chilli powder, pepper powder, coriander powder and masala powder, stir fry for two minutes.
5. Add tomato puree, coconut paste, carrot, chickpeas and cauliflower florets along with some salt.
6. Close lid and cook for around 5 minutes. Then add around ½ – 1 cup of water to make enough gravy.
7. Cook until gravy is of required consistency.
8. Serve hot with rice or chapattis.

Lemon Dal

DSC_0387

Ingredients:

Redgram Dal (Kandi Pappu) OR Yellowmoong Dal (Pesara Pappu)
Turmeric Powder – 1 Pinch
Green Chilli – 2-3 (Slit lengthwise)
Small Lemon Juice
Salt to taste
Water – 3 Cups

For Talimpu:

Mustard Seeds – ½ Table Spoon
Cumin Seeds – ½ Table Spoon
Red Chillis – 1 (De-seed and tear)
Curry Leaves
Oil – 1-2 Table Spoons

Process:

1. In a pressure cooker, put a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on low to medium flame for 4-5 mts. Turn off heat.
2. Add lemon juice and combine. Keep aside.
3. Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4. Add this to the dal and combine. Serve with white rice or rotis.