Ingredients: • 2 cups – cooked Rice • 1/2 kg – Carrots • a bunch – Coriander leaves • 4 Cloves – Garlic • a small piece – Ginger • 4 – Green chillies • 1 small stick – Cinnamon • 2 – Bay Leaves • salt to taste Method: Grate the carrots. Grind the coriander leaves along with garlic, ginger, green chillies and cinnamon to prepare a masala. Heat oil in a pan and splutter the bay leaves. Add the masala with the grated carrots. Cook over low fire without adding water. Add salt as per taste. Add the cooked rice and mix well. Recipe courtesy of Geetha

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Ingredients: • 2 cups – cooked Rice • 1/2 kg – Carrots • a bunch – Coriander leaves • 4 Cloves – Garlic • a small piece – Ginger • 4 – Green chillies • 1 small stick – Cinnamon • 2 – Bay Leaves • salt to taste Method: Grate the carrots. Grind the coriander leaves along with garlic, ginger, green chillies and cinnamon to prepare a masala. Heat oil in a pan and splutter the bay leaves. Add the masala with the grated carrots. Cook over low fire without adding water. Add salt as per taste. Add the cooked rice and mix well. Recipe courtesy of Geetha

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Posted in Vegetarian

Ingredients: • 500g potatoes, boiled and mashed • 1.5 litres water • 3-4 Cloves garlic, chopped finely • 2 tbsp Olive oil • 1 cup finely chopped Spinach • Salt as per taste • Pepper as per taste • 1 onion, chopped finely Method: Mix all the ingredients and bring to boil. Let the mixture simmer for 10-15 minutes. Serve hot. Recipe courtesy of Saroj Kering

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Ingredients: • 500g potatoes, boiled and mashed • 1.5 litres water • 3-4 Cloves garlic, chopped finely • 2 tbsp Olive oil • 1 cup finely chopped Spinach • Salt as per taste • Pepper as per taste • 1 onion, chopped finely Method: Mix all the ingredients and bring to boil. Let the mixture simmer for 10-15 minutes. Serve hot. Recipe courtesy of Saroj Kering

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Posted in Vegetarian

Ingredients: • Cauliflower – 2 • Grated Onion – 1 cup • Garlic paste – 1 tsp • Ginger paste – 1 tsp • Tomato puree – 1/2 cup • Red Chilli powder – 1 tsp • Garam Masala powder – 1 tsp • Coriander powder – 1 tsp • Turmeric powder – 2 tsp • Cumin (cumin) powder – 1 tsp • Oil – 2 tsp • Chopped green Coriander leaves for garnishing • Salt to taste Method: Remove stalk from cauliflowers. Add salt and one tsp of turmeric powder to water and boil the cauliflowers in it until half cooked. Heat oil in a kadai. Add grated onions and

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Ingredients: • Cauliflower – 2 • Grated Onion – 1 cup • Garlic paste – 1 tsp • Ginger paste – 1 tsp • Tomato puree – 1/2 cup • Red Chilli powder – 1 tsp • Garam Masala powder – 1 tsp • Coriander powder – 1 tsp • Turmeric powder – 2 tsp • Cumin (cumin) powder – 1 tsp • Oil – 2 tsp • Chopped green Coriander leaves for garnishing • Salt to taste Method: Remove stalk from cauliflowers. Add salt and one tsp of turmeric powder to water and boil the cauliflowers in it until half cooked. Heat oil in a kadai. Add grated onions and

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Posted in Kiddies Corner

Ingredients: • 175 g – Carrots • 175 g – white Cabbage • 125 g – Bean sprouts • 1 Onion • 2 Cloves – Garlic • 1 – fresh root ginger, peeled • 4 Celery sticks • 4 tbsp – oil • 2 tsp – soya sauce • 2 tsp – Vinegar • 1 tsp – castor Sugar • salt and pepper to taste Method: Fit the metal chopping blade, place the onion, garlic and ginger in the processor bowl and process until finely chopped. Fit the slicing disc, slice the carrots, cabbage and celery separately. Heat the oil in a large frying pan or wok and add the onion

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Ingredients: • 175 g – Carrots • 175 g – white Cabbage • 125 g – Bean sprouts • 1 Onion • 2 Cloves – Garlic • 1 – fresh root ginger, peeled • 4 Celery sticks • 4 tbsp – oil • 2 tsp – soya sauce • 2 tsp – Vinegar • 1 tsp – castor Sugar • salt and pepper to taste Method: Fit the metal chopping blade, place the onion, garlic and ginger in the processor bowl and process until finely chopped. Fit the slicing disc, slice the carrots, cabbage and celery separately. Heat the oil in a large frying pan or wok and add the onion

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Posted in Vegetarian

Ingredients: • 1 – egg, separated • 2/3 cup – Sugar • 1/2 cup – evaporated Milk • 1 cup – flour • 2 tsp – baking powder • 1/8 tsp – salt • 3/4 tsp – Lemon extract • 2 tbsp – evaporated Milk • 1 cup – powdered Sugar Method: Put the egg yolk in a mixing bowl and beat until light. Gradually add the sugar and milk while beating continuously. Sift your flour, baking powder, and salt together; set aside. Beat egg white until stiff; fold dry ingredients into egg white. Add egg white mixture and flavouring to sugar-milk mixture, blending well. Pour batter in a prepared 8-inch

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Ingredients: • 1 – egg, separated • 2/3 cup – Sugar • 1/2 cup – evaporated Milk • 1 cup – flour • 2 tsp – baking powder • 1/8 tsp – salt • 3/4 tsp – Lemon extract • 2 tbsp – evaporated Milk • 1 cup – powdered Sugar Method: Put the egg yolk in a mixing bowl and beat until light. Gradually add the sugar and milk while beating continuously. Sift your flour, baking powder, and salt together; set aside. Beat egg white until stiff; fold dry ingredients into egg white. Add egg white mixture and flavouring to sugar-milk mixture, blending well. Pour batter in a prepared 8-inch

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Posted in Kiddies Corner

Ingredients: • 1 litre – fullcream Milk • 2 .5 tsp – cornflour • 1 tsp – gelatine • 3/4 cup – Sugar • 1 cup – fresh Cream • 1 tsp – Mango essence • 1/2 cup -cold Milk • 1 cup – Mango pulp (coarsely mashed) • 1/2 cup – fresh beaten Cream • 1/4 cup – ground Sugar Method: Bring milk to a boil. Boil for 15 minutes on low and keep stirring occasionally. Mix cornflour in 1/2 cup cold milk and keep aside. Add sugar to milk and stir. Add cornflour paste and keep stirring continuously, till boil resumes. Boil for a further 4-5 minutes, take off

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Ingredients: • 1 litre – fullcream Milk • 2 .5 tsp – cornflour • 1 tsp – gelatine • 3/4 cup – Sugar • 1 cup – fresh Cream • 1 tsp – Mango essence • 1/2 cup -cold Milk • 1 cup – Mango pulp (coarsely mashed) • 1/2 cup – fresh beaten Cream • 1/4 cup – ground Sugar Method: Bring milk to a boil. Boil for 15 minutes on low and keep stirring occasionally. Mix cornflour in 1/2 cup cold milk and keep aside. Add sugar to milk and stir. Add cornflour paste and keep stirring continuously, till boil resumes. Boil for a further 4-5 minutes, take off

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Posted in Kiddies Corner

Ingredients: • 1 cup – toor dal, cooked • 2 cups – Watermelon white rinds, chopped finely • 1/2 cup – sprouted Fenugreek seeds • 1 – onion, chopped • 1 – tomato, chopped • 1 tbsp – rasam powder • 1/4 tsp – Turmeric powder • 1 tsp – pepper powder • 1 tsp each – mustard seeds, Urad Dal and Cumin seeds • 1/4 tsp – Asafoetida powder • 3 -dry Red Chillies • A few – Curry leaves • 1 tsp – Lemon juice • Salt to taste • Oil to fry Method: Heat oil in a pressure cooker and saute the chopped onions and tomato chunks until

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Ingredients: • 1 cup – toor dal, cooked • 2 cups – Watermelon white rinds, chopped finely • 1/2 cup – sprouted Fenugreek seeds • 1 – onion, chopped • 1 – tomato, chopped • 1 tbsp – rasam powder • 1/4 tsp – Turmeric powder • 1 tsp – pepper powder • 1 tsp each – mustard seeds, Urad Dal and Cumin seeds • 1/4 tsp – Asafoetida powder • 3 -dry Red Chillies • A few – Curry leaves • 1 tsp – Lemon juice • Salt to taste • Oil to fry Method: Heat oil in a pressure cooker and saute the chopped onions and tomato chunks until

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Posted in Vegetarian

Ingredients: • 500 g – almonds, soaked overnight in plenty of water • 300 g – Sugar • 80 g – Ghee • 1 tsp – Cardamom powder • 15-20 strands – Saffron • For garnishing: • Slivered Almonds Pistachios Method: Rub saffron in 2 tsp of hot milk, to extract colour, keep aside. Drain water of soaked almonds, add fresh water. Peel off skin and place peeled almonds in another bowl of fresh water. Drain off the liquid and grind almonds to a smooth paste, using minimal amount of water. Melt ghee in a heavy or non-stick saucepan. Add almond paste, cook, stirring continuously, or it may get burnt at

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Ingredients: • 500 g – almonds, soaked overnight in plenty of water • 300 g – Sugar • 80 g – Ghee • 1 tsp – Cardamom powder • 15-20 strands – Saffron • For garnishing: • Slivered Almonds Pistachios Method: Rub saffron in 2 tsp of hot milk, to extract colour, keep aside. Drain water of soaked almonds, add fresh water. Peel off skin and place peeled almonds in another bowl of fresh water. Drain off the liquid and grind almonds to a smooth paste, using minimal amount of water. Melt ghee in a heavy or non-stick saucepan. Add almond paste, cook, stirring continuously, or it may get burnt at

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Posted in Festive

Ingredients: • 1 kg – Mutton • 5 gm – Coriander seeds • 2 gm – cumin • 10 gm – Ginger • 10 gm – Garlic • 100 gm – Onions • 10 gm – sesame/til seeds • 10 gm – Khus Khus • 20 gm – dry Coconut • 4 Cloves • 4 peppercorns • 1/2 tsp – Turmeric powder • 15 gm – Red Chillies • Salt to taste • 100 ml – oil Method: Lightly roast all the ingredients except ginger and garlic. Grind all the ingredients to paste. Cut mutton into small pieces and wash well. Slightly fry mutton in a little oil and keep aside.

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Ingredients: • 1 kg – Mutton • 5 gm – Coriander seeds • 2 gm – cumin • 10 gm – Ginger • 10 gm – Garlic • 100 gm – Onions • 10 gm – sesame/til seeds • 10 gm – Khus Khus • 20 gm – dry Coconut • 4 Cloves • 4 peppercorns • 1/2 tsp – Turmeric powder • 15 gm – Red Chillies • Salt to taste • 100 ml – oil Method: Lightly roast all the ingredients except ginger and garlic. Grind all the ingredients to paste. Cut mutton into small pieces and wash well. Slightly fry mutton in a little oil and keep aside.

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Posted in Non Vegetarian

Ingredients: • 2 – medium green Capsicum • 2 – onions, medium, cut into fine pieces • 1 tbsp – chopped Coriander leaves • 3/4 cup- Peanut • 5 to 6 – Red Chillies • 1/2 tbsp – Coriander seeds • 4 tbsp – oil • Salt Method: Make a cross-like cut over the capsicum. Carefully remove seeds and keep aside. Fry peanut, red chillies, half of the chopped onions, and coriander seeds in a pan and grind to a thick paste. Heat oil in a pan and add the remaining chopped onions; fry till golden brown. Add capsicum and salt, and saute on slow flame for 10 minutes. Add the

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Ingredients: • 2 – medium green Capsicum • 2 – onions, medium, cut into fine pieces • 1 tbsp – chopped Coriander leaves • 3/4 cup- Peanut • 5 to 6 – Red Chillies • 1/2 tbsp – Coriander seeds • 4 tbsp – oil • Salt Method: Make a cross-like cut over the capsicum. Carefully remove seeds and keep aside. Fry peanut, red chillies, half of the chopped onions, and coriander seeds in a pan and grind to a thick paste. Heat oil in a pan and add the remaining chopped onions; fry till golden brown. Add capsicum and salt, and saute on slow flame for 10 minutes. Add the

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Posted in Vegetarian