Dal Mixed Recipe


1/2 cup toor dal
1/2 cup moong dal
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
1/2 " piece of ginger
2-3 cloves garlic, chopped
1/2 cup carrots, chopped
salt to taste
1/4 tsp. turmeric powder
1 cup spinach
, chopped1/4 cup greenpeas
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida


Boil both the dals with turmeric in a pressure cooker. Separately boil the greenpeas and carrots for a few minutes till they are cooked. In a non-stick pan, saute the mustard seeds, cumin seeds and asafoetida.Add in the onions, garlic, ginger and green chillies. Fry well. Add tomatoes. Fry for a minute or two. Next, add in the dals, spinach, greenpeas and carrots. Add some water if the mixture is too thick.Then add salt to taste. Cook for 4-5 minutes or till the spinach is soft and cooked. This dish can also be made without spinach, in which case, garnishing can be done with chopped corriander leaves.

Cashew Rice Recipe


Rice 2 cups
roasted and powdered 3 tbsps
.Salt to taste
Dry grated coconut 2 tbsps
.pinch of turmeric powder
pinch of asafoetida
Mustard seeds 1/4 tsp
.2 red chillies
Oil 2 tbsps.
few corriander leaves


Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.

Veggie Corn Raita Recipe


Cauliflowergreen peas
boiled potatoes
boiled sweet corn
french beans
strained curd
sugar and salt as per taste
green chilly
curry leaves
mustard seedscooking


* Cut all the vegetabels in big pieces and boil and strain them and keep aside.
* heat some oil in a pan and add mustard seeds
curry leaves and greenchilly in to it after it heats up add the strained curd in it & then add salt & sugar to taste.
* Then add all the boiled vegetabels into it.
* Garnish with finelychopped coriander leaves.
* This can also beeaten as a vegetale dish with chapatti & it is a low calorie healthy nutritiousfood.

lemon Jelly Recipe


1/2 kg Lemons (Nimbu)
12 cups (3 pints)
WaterSugar (Cheeni)


* Wash and dry the lemons.
* Remove the skin, then cut them into quarters and take out the pips.
* Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
* Boil the lemon pieces in the same water, strain through a muslin cloth.
* Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
* Heat the juice, add sugar and stir till it is dissolved.
* Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
* Cool and pour into jars and close the lid tightly.

guava jelly Recipe


1 1/2 kgs Guavas (Amrood)
6 cups Water
1/2 tsp Citric acidSugar (Cheeni)


* Wash and cut guava into thin slices and cook with water until very soft.
* Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
* underneath and leave it for 12 hours.
* Do not squeeze the bag.
* Use the mixture in the bag for guava cheese.
* Measure the juice and add 3 cups of sugar to each pint of juice.
* Heat the sugar, guava juice and stir until it is dissolved.
* Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
* Cool and pour into airtight jars.

Apple Jelly Recipe


1 1/2 Kgs cooking Apples (Seb)

1 1/2 pints Water (6 teacups)

2 Cloves (Lavang)Sugar (Cheeni)juice of half Lemon (Nimbu)


* Cut the apples in quarters and boil them in water with cloves till they become soft.

* Drain through a muslin cloth.

* Measure the juice and allow 2 cups sugar to each pint of juice.

* Heat the juice, add the sugar and lemon juice and stir till dissolved.

* Boil on a hot fire until the syrup sets quickly when tested on a cold plate.

* Cool and pour into clean and dry jars.

Mango Jelly Recipe


1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Waterjuice of one Lemon (Nimbu)

Process to make mango jelly:

* Put mango slices, water into deep pan, and cook until quite tender.
* Remove from the fire.
* Pass through a gravy strainer.
* To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
* Cool a little, and then pour in sterilized jars.

Mint Sauce Recipe


3 teaspoons ground Mint Leaves (Pudina Leaves)

3 teaspoons Sugar (Cheeni)

1 teaspoon Vinegar (Sirka)

1 teaspoon Salt (Namak)


* Boil together vinegar, sugar and salt.

* Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.

* Stand aside to cool before serving.

Vegetable Ketchup Sauce


100 gms Sugar (Cheeni) per
1 kg of the vegetable pulp
1/2 kg pumpkin
250 grams potatoes
250 grams Carrots (Gajar)
20 grams onion, finely chopped
2 grams Garlic (Lasun), finely chopped

20 grams Ginger (Adrak), finely chopped
5 grams whole garam masala (1/2" Cinnamon (Dalchini),
5 Cloves (Lavang),
1 big cardamom tied in a muslin bag)
20 grams Salt (Namak)
2 to 3 grams Red chili pepper (Lal Mirchi)
2.5 grams glacial acetic acidsodium benzoate
1 gram per kilogram of the finished product
1 pinch of tomato red colour
100 grams Tamarind (Imli)


* Peel the green portion of pumpkin and remove the top seeds and thready portion. Cut the pumpkin into slices.
* Peel and cut the potatoes and carrots into small pieces.
* Cook all the vegetables along with onion, ginger and garlic with equal amount of water or to cover the vegetables along with the bag of spices (a little more than the equal amount can be added to cover the vegetables) and cook till the carrots are tender.
* Then strain and mash the vegetables and pass through a strainer (add a little water to strain the vegetables).
* In half a mug of water soak the tamarind for some time. Strain the pulp and mix with vegetable pulp.
* Cook the pulp with sugar, add colour and cook further till thick.
* Remove the sauce from fire, test on a plate.
* If done, pour into sterilised bottles and keep.

APPLE JAM RECIPE, fruit jam, how to make apple jam


1 kg cooking Apples
750 grams Sugar
2 cups Water
2 teaspoons Lemon juiceor 1/2 teaspoon Citric acid


Peel, core and cut the apples into slices, cook in water until tender.Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.Cool a little and pour into sterilised jars and cork tightly.Serve after one day.



1 kg cooking Apples (Seb)

750 grams Sugar (Cheeni)

2 cups Water2 teaspoons Lemon (Nimbu)
1/2 teaspoon Citric acid


* Peel, core and cut the apples into slices, cook in water until tender.
* Add sugar and lemon juice
or citric acid and stir on a hot fire until jam sets when tested.
* Cool a little and pour into sterilised jars and cork tightly.
* Serve after one day.

Corn and Cucumber Salad


fresh raw sweet corn kernel from 2 sweet corn
1 small - orange bell pepper
1 small - red bell pepper
2 small - cucumber (small cucumbers are tasty)
1 bunch - cilantro

1 tbsp - fennel seeds
1 tbsp - cumin seedswhite onion
2 tsp - lime juice
1 tsp - chat masala
salt to taste


1. Cut the onions and cucumber into small pieces.
2. Mix the cucumber, onion, sweet corn and add the lime juice to it.
3. Add the fennel seeds and cumin seeds, chat masala, salt and serve.
4. The fennel seeds give it a fresh aroma and taste.

Mixed Vegetable Khichdi Recipe


fresh raw sweet corn kernel from 2 sweet corn
1 small - orange bell pepper
1 small - red bell pepper
2 small - cucumber (small cucumbers are tasty)
1 bunch - cilantro

1 tbsp - fennel seeds
1 tbsp - cumin seedswhite onion
2 tsp - lime juice
1 tsp - chat masala
salt to taste


1. Mix brown basmati and whole red lentils in a large bowl and mix together.
2. Add water to it, swirl a couple of times and drain the water. Repeat once.
3. Place the rice and lentils in a large pan with the bay leaves and sufficient water to cook the rice and lentils and simmer on medium heat until the rice and lentils are cooked and not mushy. (Or place the rice, lentils and bay leaves with water in the rice cooker and cook until done. This is what I did and it turned out perfectly)
4. Remove the bay leaves and discard.Keep the cooked rice and lentils aside.
5. Heat ghee in a heavy bottomed pan and add cumin seeds to it.
6. When the seeds start crackling, add asafoetida, turmeric powder and quickly saute for a second.
7. Add cut onions and saute until the onions turn transparent.
8. Add vegetables and sprinkle a little water, a pinch of salt and cook until the vegetables are soft but not mushy.
9. Add the cooked rice and lentils to it, add chilli powder, salt to taste and mix well.
10. Let it heat on low all the way through for a few minutes.
11. Garnish with cilantro and serve hot with raita and papad.

almond cake, cake, fruit cake, spicy cake, white cake

1 cup chopped candied pineapple
1/2 cup chopped citron
3/4 cup finely chopped or shredded almonds
1 1/2 cups coconut
2 1/4 cups cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter
1 cup sugar
1/2 cup milk
6 egg whites
Prepare fruits and almonds. Measure the sifted flour and reserve a few tablespoons to dredge fruit. Sift remaining flour into a bowl with baking powder and salt. In mixing bowl cream butter with sugar until light and fluffy.Stir in sifted dry ingredients, alternating with the milk. Beat well and add the dredged candied fruit, shredded or chopped almonds, and the coconut.
Beat egg whites until stiff peaks form. Fold into batter.
Line a greased loaf pan with waxed paper or parchment paper and grease the paper. Spoon batter into the prepared pan. Bake at 300° for about 90 minutes, or until a wooden pick or cake tester inserted around center of cake comes out clean.

Roast Chicken Recipe


1 kg chicken (broiler) - with skin
6 tbsp buttersalt and powdered black pepper to taste
1 tbsp gravyForGravy
1 tbsp cornflour
1 tbsp vinegarpowdered
black pepper and
salt to taste
1 tsp Worcestershire sauce
1 tbsp tomato ketchup


Place 1 cups water, gizzard, heart and neck, salt and pepper in a pan and cook for 2-3 minutes. Wash and wipe the chicken. Mix butter with salt and pepper and apply inside and out side the chicken. Truss the chicken (tie so that it stays in shape). Place the chicken, in a roasting pan with the stock and cook in a pre-heated oven for one hour, basting and turning every 15 minutes. Remove from oven. Strain the drippings from the pan into a cup and add water to make up one full cup. untie chickenAdd the gravy ingredients to the drippings solution and cook the mixture till a little thick. Serve this on the side with the chicken.

Butter Chicken Recipe


1. 12 medium chicken thighs, skinned with a sharp knife
2. 4-5tbsp vegetable oilfor the marinade1. 200g yoghurt2. 6 cloves of garlic, peeled and chopped
3. A piece of root ginger weighing about 30g, peeled and grated
4. two-thirds tsp chilli powder
5. half tsp ground coriander
6. 1tsp ground cumin
7. half tsp garam masala
8. half tsp salt
9. half tbsp lime juice

for the makhani sauce:

1. 500g tomatoes, skinned, seeded and chopped, or a 400g can of tomatoes
2. half tbsp dried fenugreek leaves
3. half tsp paprika
4. half tsp garam masala
5. 100g butter
6. 40ml single cream
7. 1tbsp chopped coriander
8. Salt and ground black pepper


Place the yoghurt in a food processor with the rest of the ingredients for the marinade.
Mix well with the chicken and leave overnight in a non-reactive covered bowl.
The following day pre-heat the oven to 220C/gas mark 7.
Put the vegetable oil to a heavy roasting tin or ovenproof dish.
Add the pieces of chicken and cook for 30 minutes, turning after 15 minutes.
Meanwhile put the tomatoes in a heavy-bottomed saucepan with the fenugreek and paprika, season, bring to the boil and simmer with the lid on for 30 minutes.
Add the garam masala, butter, cream and coriander and simmer for another 5 minutes.
Add the chicken to the sauce and simmer for 10 minutes

Chicken Samosa Recipe


* 500g minced chicken
* 1 onion, cut into small pieces
* 2 cloves of garlic, crushed
* 1 teaspoon curry powder
* 1/2 teaspoon chilli powder
* 1 teaspoon ground tumeric
* 1/2 teaspoon ground roasted cumin seeds
* 1 fresh chilli, finely diced
* 1 teaspoon chopped mint or coriander
*1/2 teaspoon fresh grated ginger
* Salt and ground pepper to taste
* Juice of half a lemon
* 12 pieces of wanton wrappers


1. Heat the oil in a frying pan. Add the onion and garlic.
2. Mix in the spices and seasoning and fry until soft.
3. Add the minced chicken, stirring until cooked.
4. Remove from heat and stir in the mint and lemon juice.
5. Put a tablespoons of the chicken mixture in the middle of each wanton wrapper. Dampen the sides of the wrapper and press the two sides to make it into a triangular shape.
6. Deep fry the samosas in hot oil until crisp and brown and take out and drain on a paper towel.
7. Serve warm.

Chicken Sandwich Recipe


* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

* ground black pepper to taste

* 1 tablespoon olive oil

* 1 teaspoon minced garlic

* 2 tablespoons mayonnaise

* 2 teaspoons prepared Dijon-style mustard

* 1 teaspoon chopped fresh rosemary

* 8 slices garlic and rosemary focaccia bread


Directions1. Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.2. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Papaya Chutney

1 large papaya (green raw)
1/2 kg sugar
2 tsps raisinsJuice of
2 lemons
Salt to taste
Peel and deseed papaya. Slice the papaya thinly into slices.
Boil sugar in 1 cup water, till it forms a thin syrup. Add papaya slices and raisins.
Add salt and boil till syrup thickens. Remove and add lemon juice. Stir well.
Cool and serve with main course as accompaniment.Preparation time: 25 minutes

korivi kaaram, Red Chili Pickle, red karam

Ingrediants :

250gr Red Chilis(ripe)
150gr TamarindExtract
4 tbspSalt1
50gr oil.1 tsp hing.

Wash and clean the red chilis.Let them dry,(indoor)on dry cloth.
Wipe red chilis and put them in blender cursh them coarsely,add tamarind and salt to it,blend together for 3-4 mins.
Remove from the blender.Heat oil in a pan for 3-4 minutes and put hing, remove from the heat,allow it cool.
Then pour oil into the grounded pickle.Store it in a air tight jar.

Chana Dal Recipe, kabli chana, kabuli chana


2 cups chana dal
1/2 tsp. cumin seeds
1 small onion, minced
1 Tbs. minced fresh ginger

1/2 tsp. ground turmeric
1 Tbs. ground coriander
1/2-1 tsp. red pepper powder (cayenne)
3 cups tomato sauce
or crushed tomatoes
1/2 tsp. salt, or to taste
2 Tbs. fresh lime juice

Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside. Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds). Add onion, ginger, and garlic. Stir until onion is translucent. Add turmeric, coriander, and red pepper. Cook, stirring, for about 20 second, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped and puréed chana dal. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste. Remove from heat. Add limejuice and stir.

allam pachadi, Bitter Gourd Pachadi, kakarakaya pickle, tokku

250 gms Bitter Gourds
50 gms Green chilies (hot)
100 gms Tamarind
Salt to taste
1 teaspoon Methi seeds
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 teaspoon each Cumin seeds, Urad dal & Chana dal (need while frying)
250 gms Onions cut into an inch pieces
100 gms OilLittle Hing
1 teaspoon ground Ginger
50 gms Sugar
1. Cut bitter gourds into pieces along with seeds.
2. Fry methi and cumin seeds.
3. Grind bitter gourd, tamarind, green chilies, methi, cumin and salt.
4. Put oil in pan, splutter mustard seeds, put cumin, urad and chana dal and hing.
5. Put onions and fry till golden brown. After onions turn golden brown, put ginger into oil.
6. Pour the ground paste into oil and fry till all the moisture is evaporated.
7. Pour sugar while frying the paste. Preserve it in a dry bottle.

chicken greavy, chicken recipes, Kadhai Chicken


Whole Chicken Chopped Onions (medium size)
3-4 Chopped Tomatoes (medium size)
6-7Ginger Paste
2 tsp. Garlic Paste
2 tsp Chopped Green Chilli
3 Coriander Powder

2 tspGaram Masala Powder
2 tspRed chilli powder
1-1/2 tsp Turmeric Powder
1/2 tsp Salt to taste
Vegetable oil as requiredCoriander leaves for garnishing


Thoroughly clean the chicken and cut into pieces.Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in color.Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.Add little water and bring it to boil.When the gravy becomes slightly thick, add chicken pieces and mix well.Reduce the heat. Cover and cook for 10-15 minutes.Then garnish with coriander leaves and serve hot.

chana dal kheer, Channa Dal Payasam, sanaga pappu payasam, senagapappu paayasam


1/2 cup Split Bengal Gram
1 cup grated Coconut
4 tblsp Clarified Butter
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut


Wash and soak the gram. melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside. In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside. Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer. Boil the gram in a sauteuse with just sufficient water to cook the gram. When the gram is cooked add the jaggery and the coconut milk. Cook till the mixture is thick stirring once in a while so that it does not get burnt.Add the remaining ghee and the cardamoms. mix thoroughly. Serve garnished with the fried coconut pieces and the cashew nuts

Aloo Ki Puri Recipe

Ingredients :

2 teacupsmaida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Green Peas Parathas Recipe

Ingredients :

For the stuffing :
2 teacupsboiled green peas
5 green chillies, finely chopped
1 tsp jeera

1 tbsp ghee
salt to taste

For the dough :

3 teacups whole mealflour
2 tbsp ghee
½ tsp salt

For the parathas :
Ghee for frying

Method :
For the stuffing :

Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera.Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.

For the dough :

Sieve the flour with the salt. Apply ghee to the flour.Use water and make into small parts.Knead properly and divide into 10 to 12 parts.

How to proceed:

Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.Cover the mixture by drawing up the edges towards the center.Press on a floured board and roll out into a round as large as saucer.Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.Repeat the same procedure for the rest of the dough.Ready to serve hot.

Masoor Dal Recipe


2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil

1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, choppedWater

Process :

* Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
* Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
* Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
* Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
* Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
* Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

Urad Daal Recipe


1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies
choppedCoriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice

Method :

* Clean and wash the daal properly. Soak it in water for 10-15 minutes.
* Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
* Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
* Now add ginger, onion and green chili and stir-fry till golden brown.
* Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
* Now add daal and lemon juice, mix very gently.
* Sprinkle garam masala and garnish with coriander.
* Serve hot.

Masala Daal Recipe


1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil1 meduim sized sliced Onion (Pyaj)

Process :

* Wash and soak the gram for 30 minutes.
* Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
* Fry the sliced onions till golden brown. remove and keep aside.
* Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
*Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
* When the tomatoes are cooked add the coconut paste. mix thoroughly.

* Cook for a minute and remove from the flame.
* Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
* Fry for a few seconds over a low flame. pour over the dal.
* Serve hot garnished with the fried onions and the chopped corriander leaves

Coconut Custard Halwa Recipe


2 cups Coconut milk
2 tblsp Vanilla Custard Powder
2 tblsp Strawbery Custard Powder
1 cup Sugar
2 tblsp Ghee
Almond and Pista


* Take a bowl and add 1 cup of coconut milk and and vanilla custard powder to it and stir continuosly so that no lumps are there
*Take a pan and heat it, add the mixture to it.
* Stir it till the mixture is thick and then add 1 tbsp of ghee to it and add the almonds and pista to it
* Take a decorative plate add the content in to it and freeze it for 15 min.
* Now take another bowl and add 1 cup of coconut milk and strawbery custard powder and stir it continously
* Take a frying pan and heat it.
* Add the mixture into it and stir continously till the content is thick Add 1 tbsp of ghee and almond and pista to it
* Take out the vanilla mixture kept in the freezer.
* Add the strawbery mixture above the vanilla mixture and decorate it with almond and pista over it
* Freeze the mixture and after half an hour cut it into square pieces

Potato Cake

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
potatoes will turn out best if boiled and refrigerated overnight before using. not peel potatoes. Slice into thin rounds or grate coarsely.capsicum and slice into thin rounds a thick nonstick pan about 5" diameter. mix cheese, milk, crumbs, flour and chilli. mixture feels thin, add some more bread crumbs. salt to taste.Apply 1 tsp. on bottom of pan. potatoes to cover the pan. Top with capsicum. the mixture all over evenly. Level to cover all the potatoes. fresh ground pepper, salt and simmer on low till bottom is golden brown.over very carefully with a wide sharp spatula, and roast the other side. in the remaining butter around the edges to seep down. other side become golden brown too. on serving plate and make sections with a knife. hot and crisp.

Gujarati Kadhi Pakora Recipe


6 cups curd
5 tsp Gram flour
1/2 tsp Turmeric powder
2 Green chillies chopped

1-inch piece: Ginger (finely chopped)
1/2 tsp Asafoetida powder
6 tsp Oil
3 cups Water
1 tbsp sugar
Salt to taste

For Pakoras:

1 cup Gram flour
2 Onions (medium sized)
2 Green chillies
1 tsp Red chilli powder
4 tsp Oil
Oil for frying
Salt to taste
Sufficient water for the batter

For the curry:

1. Churn the curd along with gram flour and water.
2. Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes.
3. Add the churned curd, turmeric powder and salt.
4. Boil on a high flame and then simmer for 15 minutes. Set aside.

For pakoras:

1. Finely chop onions and green chillies.
2. Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water.
3. Deep fry in small portions.
4. Add these pakoras in kadhi.
5. After adding pakoras boil kadhi for five minutes, add sugar & simmer for a minute.
6. Garnish with fresh chopped coriander & serve with hot rice.

Peanut Butter Soup Recipe


1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced green pepper (less if you are not a Vitamin A or pepper lover).
2 cloves minced garlic
3 tsp butter
3-4 tsp all purpose flour (You can judge the consistency you like)
2-1/2 cup chicken broth (Optionally use water)
5 cups milk
1 cup half and half cream. (You can vary this mixture depending on how rich you like your soup.)1 cup creamy peanut butter.
2 tsp Tomato Paste. (optional)
3 tsp Soya sauce
Chopped peanuts for garnish


1. Saute onions, celery, green pepper and garlic in the butter until onions are translucent.
2. Add flour and cook for 2 to 3 minutes, until you have a light roux.
3. Stir in stock, Add milk slowly.
4. Bring to a boil. Add peanuts butter, tomato paste (optional), and soya sauce.
5. Reduce heat and simmer approximately 15 minutes.
6. Serve hot with chopped peanuts for garnish.

Vermicelly With Peanut Balls


semolina (rawa) - 1\2
cupboiled peanuts - 1\2
cuponions - 2green
chillies - 3 to 4
corriander leaves - 3 tbsp
oil to fry
salt to taste

To Coat:

bread crumbs


1. Boil the water. Add salt.
2. Sprinkle semolina little by little, stirring the mixture all the time.
3. Cook stirring for 2-3 minutes.
4. Remove from fire, allow to cool and thicken.
5. Add chopped peanuts, onions, green chillies and corriander leaves. Add salt.
6. With moist palms, form lime size balls with the mixture.
7. Make a thin paste with flour and water.
8. Coat the balls with this paste and roll in bread crumbs.
9. Deep fry in hot oil.
10. Serve hot with tomato sauce or chutney.