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| Indian recipe corner |
| Art of cooking Food for Taste and Health in Indian way direct from hot Indian yummy kitchen.Indian Recipe corner is for newly married and for those favouring Indian dishes, holds varieties of rich tasting Indian recipes of sweets, snacks, chutneys, variety rice, health and nutrition information, food safety, healthy cooking oil, kitchen tips and a visitors recipe corner where visitors could post their recipes |
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| Recipes with Mango |
| 2011-05-30 20:53:00 |
Mango
Being summer, its time for mangoes. There are lots and lots of recipes using mangoes. This is the right time to go for mango recipes. These recipes last for long when refrigerated due to its tangy content.Mango Jam
Peel off the skin of sourless raw mangoes bring the pieces to boil. Add sugar syrup to it and continue boiling till a paste like texture occurs. Homemade mango jam is ready. Goes well with idly and chapathi.Aamchur powder
If you have sour mangoes, then grate it and powder it. Homemade Aamchur powder is ready.Mango Syrup
Smash the boiled skinless mangoes, add equal amount of water and twice the amount of sugar and mix well as on the stove. After sugar melts, allow i to cool and pack in bottles to refrigerate. Homemade mango syrup is ready. For every spoon of syrup, four glasses of water can be added to get an yummy mango juice.
Note: Know the health benefits of mangoes
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| Spicy egg masala |
| 2011-05-24 09:35:00 |
Spicy egg masala
Ingredients
Boiled eggs - 4
onion - 1
ginger paste - 2 tsp
salt to taste
garam masala - 1/2 tsp
chilli/pepper powder to taste
oil - 2 tsp
To garnish
corriander leaves - handful
sliced cucumbers
olives
spicy egg masala
Method
Slice the onions lengthy. Slice the boiled eggs. Heat oil in pan. Add onions. Saute it and add ginger paste, salt. Mix well an add sliced eggs. Add garam masala and chilli or pepper powder. Mix well carefully. Allow in simmer for 10 minutes with then and then stir. Can add fennel seeds if required.Now garnish with corrianer leaves an others. This is a fast recipe to please sudden guests during lunch.Tip: Wet the knife with cold water before you slice the knife.
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| Strawberry Smoothie |
| 2011-05-13 22:09:00 |
Ingredients
Ripen strawberries - 4 cups
Plain yogurt - 1 cup
Fresh orange juice - 1/2 cup
Sugar - 1 tbs
Method
Add the hulled strawberries to a blender. Add the yogurt, orange juice, and sugar. Process it on the high speed till the puree is well-blended. Taste the mixture and sweeten with more sugar, if you wish.
Note: Adding orange juice enhances the taste of smoothie. This is a quick recipe of 15 minutes to refresh your day.
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| Egg salad |
| 2011-05-05 09:33:00 |
Egg salad
Ingredients
Boiled eggs - 2
Capsicum as cubes - 1 cup
Baby corn - 4
virgin olive oil - 1 tsp
salt to taste
pepper to sprinkle
mint leaves to garnish
Method
Slit the boiled eggs into thin slices. Before cutting egg, wet the knife to have perfect slices. In a pan, add olive oil and then add capsicum and slit baby corns to it. Stir well for a minute and remove off from stove. Mix eggs along with. Sprinkle salt and pepper. The salad is ready to eat.......
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| Mango rice |
| 2011-04-10 22:11:00 |
Mango Rice with yam fry
Ingredients
Green Mango - 2
Basmati rice - 1 cup
red chilli - 3
salt to taste
gingelly oil - 8 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch
urad dal - 3 tsp
Method:
Rinse and cut the mango ino small pieces and grind it coarsely along with two red chillies. Keep aside. Pressure Cook basmati rice (1 cup rice - 2 cups water). In a pan , heat oil, add musturd seeds, curry leaves. when it spurts add urad dal and red chilli. When Urad dal turns red add the coarse mango paste to it. Add salt. Mix well and simmer the flame. Closing the lid is recommended. When oil starts coming out, add the cooked rice to it and mix well. Tangy and spicy mango rice is ready to serve. Serve hot with any hot chips like potato, tapioca. I used deep fried yam as its side.
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| Egg mini balls - Muttai Panyaram |
| 2011-04-06 22:00:00 |
Egg mini balls
Ingredient
Egg - 6
onion - 2 ( big in size)
green chilli - 3-4
turmeric powder - 1 tsp
salt to taste
corriander leaves - handful
corn flour - 1 tsp
oil - to saute
Method:
Chop onions, chillies, corriander leaves into finer pieces. Mix all the ingredients in a bowl till white and yellow are mixed well in equal consistency. Heat the paniyara kal. Add a bit of oil to all cups and add the batter like mix in each cup. Then and then turn it out till it is roasted on all sides.
This is a quick meal and can be served hot to immediate guests also.
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| Vallarai paruppu masiyal |
| 2011-03-31 21:38:00 |
Vallarai paruppu masiyal
Ingredients
moong dal - 150 gm
vallarai spinach - 50gm
shallots - 8
tomato - 2-3
tamarind pulp - a cup
gingelly oil - 1 cup
salt to taste
turmeric - 1 tsp
sambar powder - 5 tsp
cumin seeds - 1 tsp
garlic cloves - 3
To Tamper
gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch
Method:
Cook moongdal in pressure cooker and keep aside. When it cooks, smash it slightly. Clean and rinse the spinach leaves. In a pan add a spoon of water and bring the leaves to get half - cooked closing the lid of pan. Allow it to cool. Meanwhile, rinse tomatoes and make a paste of tomato, cumin seeds and garlic cloves. Keep aside. Now peel the skin of shallots and rinse it. Cut it into smaller pieces. Heat some oil in tava. Once the oil is warm, add shallots. Stir till they split, now add the tomato, cumin, garlic paste with salt and turmeric. Stir well till the paste sets separating oil from it. Add s...
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| Cheeni pala(unripe Jackfruit) curry |
| 2011-03-10 04:36:00 |
Cheeni pala curry
Ingredients
unripe jack fruit - 500g
onion - 1
turmeric powder - 1 tsp
curry masala powder - 2-3tsp
chilli powder - 1 tsp
salt to taste
oil - 5 tsp
Unripe Jack fruit
Method
cheeni pala curry
Apply oil to hand and cut the unriped jackfruit into small pieces. It is recommended to apply oil to hand while cutting as the vegetable will be sticky and pricky. The vegetable holds tender seeds within its clusters which are smoother enough to be cut. Cut the onions into big slices. Heat oil in pan. Add onions and saute it. Now add the vegetable, salt, turmeric powder, chilli powder and curry masala powder. Mix well. Close the lid of pan and simmer the stove. It takes 10 -15 minutes to get cooked. Stir then and then. Garnish with corriander leaves finally.
This type of curry tastes like mutton and is a feast to veggie lovers. Nutional benefits of unriped jackfruit can be learned from here....
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| Snakegourd curry with Brolotti bean |
| 2011-02-09 01:25:00 |
Snakegourd curry with Brolotti bean
Ingredients
snakeguard - 500g
brolotti bean - 200g
salt to taste
turmeric powder - 1 tsp
For Paste
gratted coconut - 100g
green chilli -1 or more ( to your taste)
cumin seeds - 1 tsp
To Tamper
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves
Asafoetida a pinch
Method:
Rinse and slit the gourd. Remove the seeds and cut into small pieces. meanwhile on the other side, wash and soak the brolotti for an hour and steam or 1 whistle and keep aside. Now in a pan half cook the gourd and add the bean to it. Add salt and turmeric powder. Mix and stir in low flame. Close the lid of pan and allow to cook for 5 min. and add the coconut, chilli, cumin paste. Mix and stir well. Again close the lid and cook for 5 min or more till the paste sticks to the vege. In a small pan tamper the given tampering ingredients and pour over the dish. Mix and is now ready to serve. This curry is same as doing the snakegourd kootu with raw channa dal.
Goes very wel...
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| CCM Medley thuvaiyal |
| 2010-10-15 01:11:00 |
C- Corriander C- Curry M- Mint Medley thuvaiyal
Ingredientscorriander leaves - 1 cupcurry leaves - 1 cupmint leaves - 1 cupcorriander seeds - 3 tspschannal dal - 1 tspjeera - 1 tsppepper - 1 tspasafoetida - 1/2 tspfenugreek - 10 seedsred chilli - 2-3gingelly oil - 3 tspsal to taste
MethodHeat the pan with 1 tsp of oil and roast all the ingredients except the leaves. After a good saute before they turn dark brown, remove them from pan to a plate and let it cool. In the same pan now add the rinsed leaves and fry in low flame till the leaves shrinks and colour changes to dark green. Now remove them from pan to a plate and allow it to cool. Now grind the roasted ingredients except the leaves. After a coarse grind add the leaves also and grind alltogether. Add enough salt and mix well.
After you transfer to a owl add 2 tsp of gingelly oil over it to give additional flavour. This thuvaiyal goes well with pot of hot rice or idly or also as a spread in bread.
Note: Health ...
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