Mar 14, 2010
Mar 10, 2010
Mar 8, 2010
Mar 6, 2010
This is a dish which kids would love to have. My neighbour has two lovely kids and I made this for them and since then she loves to come to our house. You can try this in diffrent shapes. I used heart shape.
-Fresh mango Juice / Mango Pulp -1 tin
-Freshly whipped cream - 1/2 cup
-Strawberries - A few
-Grapes - A few
-Kewi - A few
-Pectin - 2 packets
-Pour the mango pulp into a pan and bring it to a boiling temperature.
-Add pectin to the pulp and stir well.
-Add freshly whipped cream to the mixture and eyeball.
-Slice all the fruits and add them to a container in which you would like to set your Mango Mousse.
-Pour the mixture into your fruit bowl and freeze it for a couple of hours for it to set well.
Mar 3, 2010
Yogurt / Butter Milk - 4 cups
Water - 1/4 cup [If you use butter milk avoid adding water]
Salt- 1 tea spoons
Green Mirchi -5 small
Cilantro - 1/2 bunch
Ginger - 1 tbsp (minced)
Chana dal - 1 tbsp
Besan - 1 tbsp
Onions - 1 medium
Tomatoes- 2 medium
Sorakaya /lauki/bottle guard - 1/4
-Churn yogurt for a few minutes, add little water and turmeric to it.
-Add jeera, green mirchi, minced ginger, cilantro and blend, add little yogurt if need be.
-Add soaked chana dal to the blender and blend it well.
-Microwave cut onions, tomato's, bottle guard (sprinkle some water so that we don't burn the veggies, as such they have some water in them so just sprinkle water).
-Pour the churned yogurt into a pot, add the microwaved veggies along with some salt, after some a few minutes add the paste to the mixture and allow it to cook on a low flame.
-Add little besan to cold water and eyeball it until it dissolves well and making sure there are no lumps left over, add this mixture to the pot and allowing the soup to thicken.
-Garnish it with cilantro when done for nice fragrance.
Mar 2, 2010
Protien is a very important part of our diet, if you closely look at the picture you will not find any egg yellows as I used only the whites to make the curry more healthy :)
-Eggs - 3
-Onions -1 large
-Tomatoes - 3 roma
-Cilantro - 1/4 bunch
-Red Chilli - 3
-Evaporated Milk- 1/2 cup [for everyday cooking I use 2% Milk]
-Whipped cream-1 tbsp **Optional**
-Garlic - 4 cloves minced
-Ginger - 1 tea spoon minced
-Garam Masala-1 tea spoon
-Dhanya-Jeera powder- 1 tea spoon
-Cinnamon stick -1/2
-Bay leaves- 3
- Add oil and after heating it add Bay leaves Cinnamon and red chilli after you smell the fragrance add finely chopped onions to it along with a pinch of salt for the onions to sweat.
-Cover it with a lid and allow them to cook until they are slightly golden brown in color, add ginger garlic paste and saute it, add tomatoes and cook them until all the water evaporates and oil oozes out. Add garam masala, Badshah Kitchen king Masala, dhanya-jeera powder, paprika and salt if required.
-Add evaporated milk and whipped cream and let them cook until the evaporated milk reduces to half the amount that was poured initially.
-Meanwhile boil the eggs in a separate bowl, when done peel the egg shells off cut them into half.
- **Optional** You can add 2 tea spoons of oil, add the eggs and sprinkle a tea spoon of paprika and pepper powder. // Or directly add the pealed boiled eggs to the gravy.
-After the gravy is cooked completely, add the eggs to it. Once you add eggs you need to carefully saute them so that the egg yellow and white are not separated.
-Finally garnish the curry with cilantro.
P.S: Do not focus on the container in which the curry is :P , Look at the curry for color and texture idea :)
Mar 1, 2010
Bread - 4 slices
Onion - 1 medium size
Tomatos - 3 small size (Roma)
Mustard Seeds - A few
Urad Dal - A few
Channa Dal - A few
Cashew Nuts- A few + more ;)
Curry leaves - A few
Green chillies - 4 small
Turmeric - A pinch
Paprika - A pinch / optional ( We general do not use red chilli powder for Upmas but I love the color that it adds to the dish, hence I add a very small pinch) **My secret ingredient**
Ginger - 1/2 tbsp minced
Ghee - a few spoons full
-Sprinkle some water on the crumbled bread (do not soak the bread in water just sprinkle ample water)
-Add ghee in a medium hot pan, add mustard seeds, urad dal, channa dal, green chillis, curry leaves, after they are done and you hear the chit pat sound , add minced ginger, fried cashew nuts.
-Add finely chopped onions add a pinch of salt for the onions to sweat out and a pinch of turmeric, Close the lid and let the onions cook until they are transparent in color [we are not waiting until the onions get a golden brown color].
-Once the onions are done add the finely chopped tomatoes and let them cook.
-Add the bread to the pan and leave it on simmer for half a minute with a close lid and half a minute open, allowing the water to evaporate.
Best when served with Palli Pachadi alias Peanut Chutney. Can also be served with tomato ketchup.