Showing posts from February, 2008

Recipe for Badam Kheer

Ingredients: Milk - 1 litre Almonds - 50 to 60 (1/2 KG) Sugar - 1 cup Water - 2.5 Cups Cardamom powder - 1/2 tsp Saffron - a pinch Chopped nuts - 2 or 3 tbsp (Badam and Cashews) Method: Soak the almonds in warm water for half an hour. Peel the skin and grind the almonds into a very fine paste. Boil the milk in a vessel and reduce it to 3/4th of the original. Remove from fire and add the almond paste. Keep stirring so that it wont settle in the bottom. Let the milk come to a boil. Now remove from fire and add cardamom and saffron. You could serve this kheer cold or hot. If you are serving it hot decorate the nuts on top and serve it immediatly. To serve it cold, refrigerate and before serving decorate it with chopped nuts.

How to make Mango Halwa (Using Microwave)

Here comes the summer and also comes the Mango Season. Let me start my recipie list with one of my favourites. The time taken to prepare and cook this Halwa is 45 minutes. The quantity that I have given here will serve 12 people. Increase the quantity proportionately for more people. Ingredients: Ripe mango peel skin and cut into small pieces or mashed into a pulp - 2 cups Sugar - 1 Cup Ghee - 1 Tbsp Method: Take the mango pulp and sugar in a micro proof casselore or a shallow glass dish and cook in a micro high for 4 mins. The bowl should not be closed. Remove from the oven, mix well and cook in micro medium for 16 mins. Keep stirring in between. Let it cool for 2 mins and mix it well and micro high for another 3 mins. This will help the halwa to thicken. Add the ghee and mix well and let it stand for another 2 mins.

Spicy Til Milagaipodi Recipe: The Perfect Side Dish for Idly and Dosai

If you're looking for the perfect accompaniment to your Idly or Dosai, this Milagaipodi recipe is the answer. With the right balance of flavors, it adds an irresistible touch to your meals. Follow this step-by-step guide to create a delicious, less spicy Milagaipodi, just like my Mom's. Ingredients: 1 cup Urad dal 1 cup Channa dal 1 1/2 cups round red chillies (or 2 cups long red chillies ) 1 small piece of solid Hing (Asafoetida) Salt to taste (Rock salt preferred for better taste) 1/2 cup black sesame seeds (Til/Ellu) Instructions: Fry the Ingredients : Start by frying each ingredient separately until they are golden brown. This helps to enhance the flavor and aroma. Fry the Urad dal until golden brown. Fry the Channa dal until golden brown. Fry the red chillies until they are crisp. Fry the piece of solid Hing until it becomes aromatic. Prepare the Sesame Seeds : Soak the black sesame seeds (Til/Ellu) in water for 30 minutes. After soaking, dry them thoroughly to ensure no

Recipe for Microwave Paneer stuffed Lady's finger

Lady's finger, Okra, Bhindi, whatever name you call it, it is a big hit in any house hold if cooked properly. My This is a special method of cooking Lady's finger to make even those who dont like it. Combined with Paneer and  Tomato Puree, this dish, turned out to be an extremely mouth watering side dish for Chappati, though the kids might finish it  off as a starter dish. Ingredients: Very tender, fresh ladies’ finger - 250 gms Paneer - 200 gms ( grate) Oil - 1 tsp Tomato puree - ½ cup Red chilli powder - 1 tsp Salt and sugar to taste Method to make stuffed Lady's finger: Wash and wipe dry the Lady's finger. Cut the top and bottom end and slit it lengthwise (care should be taken, so as not to cut it into two halves). Microwave on low for just 30 seconds. Remove and spread it on a plate. Mix grated paneer with chlli powder, salt and oil. Stuff the lady's finger with Paneer mixture. In a flat bottom shallow micro bowl, spread the stuffed Lady's fin

Recipe for Tandoori Potato/Tandoori Aloo

Ingredients Baby Potatoes - 1 cup or 12 to 15 nos Cream - 1 tbsp (optional) Kasuri Methi - 1/4 tsp Oil - 1 tbsp Salt to taste Red Chillies - 4 nos Ginger - 1/2 inch piece Coriander powder - 1 tsp Cumin powder - 1 tsp Tandoori Masala - 2 tsp Method: Grind red chillies, ginger, coriander-cumin powder and Tandoori Masala powder. Wash potatoes nicely and pierce it with fork. Place the  potatoes on a microwave turn table. Arrange them in circle leaving place for water in the middle. Keep a cup of water in the center to prevent the potatoes from getting wrinkled. Microwave the potatoes in high for 5 minutes. In a microwave bowl add oil and heat it for about 30 seconds. Add the grind paste and salt to the hot oil and mix thoroughly. Microwave high again for 1 min. Add the potatoes and mix well with the paste and microwave it high for about a min. Add cream and methi leaves and microwave it again for 1 minute. Serve it as starter or as a side dish for Chappati.

How to make baby corn masala in microwave

Ingredients: Baby Corn - 1 cup Lemon Juice - 1 tsp Sugar - 1 tsp (optional) Oil - 1 tsp Coriander leaves - 1 cup Ginger - 1 inch piece Green Chilly - 1 no Onion - 1 no Onion - 1 big Jeera - 1 tsp Method to make Baby Corn Masala in Microwave Grind coriander leaves, ginger, green chilly, onion and jeera to a fine paste. In a microwave bowl add the oil and the ground paste and heat it in microwave high for 1`min. Add babycorn, salt and 2 tbsp of water and mix everything well. Cover the bowl with lid and cook for about 6 mins on micro high. Remove from microwave and add lemon juice. (Add sugar if you like it). Mix all the ingredients thoroughly.

Masala Idli Upma Recipe: A Flavorful Twist to Leftover Idlis

Masala Idli Upma is a delightful way to transform leftover idlis into a flavorful and satisfying dish. This quick and easy recipe, featuring onions, green chillies, and a simple seasoning, makes for a perfect breakfast or snack. Follow this step-by-step guide to create a delicious Masala Idli Upma that will be loved by all. Ingredients: 12 idlis (normal size) 2 onions (chopped) 4-5 green chillies (medium sized, chopped) Salt to taste 2 tbsp oil 1/2 tsp mustard seeds 1 tsp urad dal 1 tsp channa dal (kadalai paruppu) Instructions: Prepare the Idlis : Cut the idlis into small, bite-sized pieces. This can be done with leftover idlis or freshly made ones. Heat the Oil : In a pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Add the Dal : Add the urad dal and channa dal to the pan. Fry until the dals turn golden brown, releasing their nutty aroma. Sauté the Vegetables : Add the chopped green chillies to the pan and sauté for a minute. Add the chopped onions