Dahi Bhindi

Ing :

1/2 kilo bhindi (ladies finger)
3 tsp ghee
1 tsp jeera
200 gm onions
10 gm chillies
1 ginger
2 tsp ginger garlic paste
1/4 kg tomato
2 cup curd
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
salt to taste
oil to fry

Method :

• Cut vegetable into pieces. Fry and keep aside. Chop the onion, green chillies and ginger
• Heat ghee, splutter jeera, add onions and fry till soft.
• Add ginger, green chillies and ginger garlic paste.
  
• Still till brown
• Add chilli powder and coriander powder
• Stir and add tomatoes. Cook on slow flame til gravy is thick
• Add salt and garam masala and add beaten curd, 1/2 cup water and boil for few mint
• When gravy leaves oil, add ladies finger into it.
• Cook on slow flame for 15 minutes

Its my own recipe, this is a very delightful dish... Its a kerala recipe, the very first time i tried it and came out very well....... from small kids to big ones love to have this... It can be served wit roti , non, and rice...

Jeera Pulav

• Fry 2 tsp jeera (or) jeera powder in 2 tsp butter and mix with rice

For pulav preparation step into my blog @ Basic Pulav : http://twinklingwonders.blogspot.com/2010_10_02_archive.html

Kashmiri Pulav

• Fry 1 cup mixed vegetables in butter
• Fry 1/2 cup mixed nuts
• 1/2 cup raisins
• 1/2 cup cubed paneer in ghee
• mix with 2 cups cubed fruits
• 1/4 cup tutty fruity and mix with pulav

For pulav preparation step into my blog @ Basic Pulav : http://twinklingwonders.blogspot.com/2010_10_02_archive.html

Vegetable Kofta Curry

Ing :

1/4 kg potatoes
100 gm carrots
10 beans
1/2 cup green peas
300 gm tomatoes
2 tsp oil
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp tumeric powder
3 tsp gram flour
2 tsp curd
salt needed

Ing to grind :

1 onion
6 green chillies
5 flakes garlic
1/2 ginger
1/2 bunch coriander leaves

Method :

Blaunch and puree the tomatoes.Cook and mash potatoes.Cut the vegetables into small pieces and cook till soft. Mix with potatoes, gram flour, salt and little chilli powder and garam masala. Form into small balls. Fry the koftas.Heat oil and fry the ground paste till dry.Add powder masala and fry for 2 minutes. Mix in the tomato puree beaten curd and 1 cup of water. Simmer on gentle flame. Put the koftas and simmer gently for 5 minutes.Garnish with chopped coriander leaves.

Missie Roti

Ing :

1 cup whole wheat flour
1 cup bengal gram flour
1 bunch coriander leaves
1 bunch methi leaves
1 onion
1 ginger
1 tsp cumin seeds
1 tsp crushed pepper
1/2 cup curd
1 tsp salt
2 tsp oil
warm water to mix
ghee to fry.

Method:

Sieve both flour together.Chop onion, ginger, coriander leaves and methi leaves. Mix into the flour along with all other ingredients except ghee and warm water. Make the dough using warm water. Knead thoroughly, cover with a cloth and keep for 10 minutes. Divide into small portions and make the rotis with little ghee. Keep wrapped in a soft cloth. missie roti is ready to serve

Cheese Poori

Ing :

1 cup wheat flour
1 cup plain flour
1 cup grated paneer
1 cup boiled and mashed potatoes
1 onion
4 green chillies
1/2 bunch coriander leaves
1/2 ginger
1 tsp chilly powder
1 tsp garam masala powder
2 tsp salt

Method :

Mix all ingredients and blend well. Add little water to form a dough. Keep aside for 10 minutes. Roll out into poories and prick all over. Fry in hot oil till crisp.

Mixed Vegetables & Oats Soup

Ingredient :

1 table spoon butter ( heat butter & add the vegetables )
1 cups mixed veg ( carrot , beans , potatoes , capsicum , peas ) cut into small bits
1 liter water
1/2 cup of oats
1 cup milk
salt & pepper to taste

Method :

• Half boil the vegetables
• Pour water ( Sim flame for 1/2 hour )
• Add oats cook for 5 min & remove
• Add milk & the seasoning ( Salt and Pepper )

Basic Pulav

Ing :
2 cups basmati rice
2 cups milk
2 cups water
2 tsp butter
2 tsp oil
1 large bay leaf
4 cardamon
4 cloves
2 onions
1 tsp ginger garlic paste
1 tsp ghee
3 tsp cashew nuts
3 tsp raisins
salt to taste

Method:
Wash and soak rice for 10 minutes. Drain and keep aside. Heat water and milk in a rice cooker. Heat butter and oil in a heavy pan and fry whole garam masala. Add sliced onions and fry for steaming add rice and salt. Mix well and cook till done. Spread on a large plate. Mix in ghee fried cashew and raisins and serve.

MALAI KOFTA

Ingredients :

• 1 cup paneer
• 2 tbsp maida
• 1/2 tsp baking powder
• 3 green chillies
• 1/4 bunch coriander leaves
• 1/4 tsp pepper powder
• salt to taste
• oil to fry

Method :

Crumble and Knead the paneer well. Combine with all other ingredients and salt. Mix and shape into small balls. Fry in hot oil and keep aside.

Ing to Grind :

2 spoon grated coconut, 2 tsp melon seeds, 1 spoon poppy seeds , 2 tsp cashew tumeric powder, 1 tsp chilly powder.

Ing for the Gravy :

300 gram tomatoes, 1 onion, 2 cup fresh cream, 2 tsp oil, 2 tsp ghee, 1tsp chilly powder, 1/2 tsp garam masala powder, salt to taste.

Method :

Blanch and puree tomatoes. Heat ghee and oil in a pan, Fry grated onions till golden. Mix in paste and fry till oil seperates. Add chilly powder, tumeric powder, tomato puree, cream, chilly powder, garam masala powder and salt. Boil for 10 minutes. Drop koftas and cook for 10 mint.

TOMATO ONION SALAD WITH TARTE

Since when I like so much onion? Some years ago from a cookbook I've tried onion soup. Man caramelized onions for a long time at low heat. But the soup was delicious. Since then, onion something special for me.


Ingredients:

for the pastry

* 250 g flour
* 125 g soft unsalted butter
* 1 egg yolk

the onion layer

* 8 large onions chopped frozen onions or 1 kg
* 2 tbsp sunflower oil
* Salt
* Pepper
* 2 tablespoons flour
* 3 eggs
* 3 tbsp double cream
* 100 g grated cheese (Gruyere)

Preparation:

* Mix the flour into a bowl with the chopped butter, the egg yolk and 50 ml of water. The dough into a ball, wrap in turn and put at least two hours in the refrigerator.

* Preheat the oven to 180 degrees Celsius. A tart pan (28 cm diameter) with the dough lining and place the mold in the refrigerator.

* Chop the onions finely and fry 10 minutes over low heat in the oil. Season with salt and pepper, darüberstäuben the flour and stir.

* Beat the eggs vigorously with the double cream.

* The bulbs take from the heat, fold in the egg mixture again and season to taste. The mixture on the tart base, sprinkle the tart with the cheese and bake for 35 minutes.

POTATO AND GOAT CHEESE WITH SCON

Ingredients:

* 280 g flour
* 2 teaspoons baking powder
* A pinch of salt
* 1 tablespoon sugar
* 85 g cold butter (cubed)
* 80 ml cold milk
* 2 eggs
* 100 g goat cheese (geriebelt)
* 4-5 boiled potatoes, mashed ()
* 1 tbsp herbs (such as tarragon, marjoram)
* A pinch of chili powder

Preparation:

* Preheat oven to 200 degrees. A baking sheet with parchment paper.
* Flour, baking powder, salt and sugar. Slowly add the butter and knead lightly with fingertips. Stir in milk and eggs and add to the mix. Stir until just create a dough.
* Cheese, mashed potatoes, herbs and chilli add to the mixture and mix gently.
* The mass quarters. Each Sueck quarters again. With wet hands, give round shape.
* Approximately 18-20 minutes Bake until the scones have taken lightly browned. The scones 10 minutes to cool on a wire rack.

Chokolate-CHIP COOKIES

Preparation:

All-in-dough from 200 g wheat flour, 3 tsp crossed out original Backin, 150 g softened
butter or margarine and 2 eggs (size M) prepared. Stir Short per 100 g chopped hazelnuts and chocolate drops. With 2 teaspoons walnut piles with sufficient space (about 4 cm) with baking paper and share finished baking sheets and bake.
Top and bottom heat: about 200 degrees preheated ()
Hot air: about 180 degree preheated ()
Cooking time: 12 minutes
Biscuits with baking paper, draw from the sheet to cool and drain.

POTATO-CHIPS

Ingredients:

* 1 kilo potatoes

* Salt, basil, oregano, ground pepper (a pinch of each)

* 2-3 tablespoons vegetable oil

Preparation:


* Preheat oven to 200 degrees, set on a baking sheet parchment paper.


* Peel potatoes, wash, dry, in circular columns schneiden.Mit seasoning, salt and vegetable oil blend. 10 minutes in the oven. Turn once. Bake another 10 minutes, serve warm.

* Potatoes should not burn and dry. Lightly fried tastes better.

PUDDING WITH BEET rice flour

Ingredients:

* 60 g rice flour

* 600 ml milk

* 70 g sugar

* 100 ml sugar

Preparation:


* In medium heat in a pot of milk, rice flour, sugar to a boil while stirring. 3-4 min stirring. When thick, is divided into four bowls. cool in the refrigerator. Serve with sugar beet.

WATERMELONS & Lemon

The hot humid weather has made biting pause. But you need misfortune of soft drinks. Home made drinks is always better ...

Ingredients:

* 500 g watermelon flesh

* Juice of 1 lemon

* 200 g of crushed ice (or ice)

* 300 ml mineral water

* Ice cubes for serving


Preparation:

* Watermelon flesh into cubes and remove all possible seeds. With the crush of lemon juice and ice cubes in a blender fine until ice is dissolved. Chill. To serve, some ice cubes in the glasses, to 2 / 3 full with melon, with a total of 300 ml mineral water pour.

Brownie with Cream Cheese and Raspberry

Ingredients:

* 100 g butter

* 200 g dark chocolate

* 225 g sugar

* 240 g cream cheese

* 2 tsp lemon juice

* 3 eggs

* 1 bag Vanilinzucker

* Salt

* 20 g cornstarch

* Sodium

* 100 g flour

* 200 g raspberries

also a pan with 30-25 cm

Preparation:


* Preheat oven to 180 degrees Grease Backform. Dark chocolate and butter over a hot water bath or microwave to melt. Then decant into a bowl and embezzled 120 g of sugar to the whorls of the hand mixer. Allow the mixture to cool completely.

* For the filling 100 g cream cheese and sugar with the whorls of hand mixer until creamy. First, lemon juice, then 1 egg, 1 / 2 teaspoon vanilla, 1 / 4 tsp salt 20 g and stir in cornstarch.

* 2 eggs into chocolate mix. 1 / 2 teaspoon vanilla, 1 / 4 tsp salt, 1 / 4 teaspoon baking soda and flour mix, then mix with a spatula briefly with the chocolate mass. Dough into the mold and smooth out. The cream cheese mix over that, while leaving 1 cm to the edge free. Raspberries on the cream cheese spread and sprinkle with 1 teaspoon sugar. Cake about 40 minutes on the second Bake with bottom rail from below. Allow to cool. Before serving, place 1 hour in the refrigerator so that the cream cheese mixture is firm.

FRESH PEAS STEW

With me in the kitchen is always frozen peas. But mostly I like the seasonal fresh peas. A taste of the tasty vegetables.

Ingredients:

* 500 g fresh peas

* 2-3 fresh potatoes

* Each one half red and yellow peppers

* 1 onion

* 2-3 tomatoes

* 2 tablespoons vegetable oil

* Salt, pepper

* 1 tablespoon chopped dill

Preparation:

* Peas, potatoes and onion peel. potatoes onion cut into small cubes. Cut the peppers into small cubes. In addition to wash the onions vegetables.

* two minutes. Add peppers and tomatoes. another two minutes. Add peas and potatoes, After two minutes. 200 ml of water. Prefer and salt. Once to a boil. At low temperature, cook until all the potatoes are soft. Sprinkle with dill, served from the stove Mit bread and rice.

Spicy Powder For Idli - Dosa

Ingredients:
1. Bengal gram dal -1 cup
2. Black gram dal-1 cup
3. Sesame seeds -1 cup
4. Asafoetida -1/2 tsp
5. Broken red chillies -.12
6. Salt -11/2tsp
7. Oil -1/4 tsp

Method:
1. Heat a pan and add sesame seeds and roast until it splutters.
2. Transfer the sesame into a plate and allow it to cool
3. Heat oil in the pan and roast the asafoetida.
4. Add all the dals and roast to a golden colour
5. Add the red chillies and roast till crisp
6. Allow all ingredients to cool
7. Coarsely powder all ingredients except the sesame seeds
8. Lastly add the roasted sesame and salt and run the mixer for a minute.
9. One tsp of jaggery blended with the milagai podi will tone down its sharp stinging taste.

This podi with garlic fry idayam oil with idlies, dosas and adais (A thick dosa prepared with rice ,dal ll be more tastier ).

Basic Masala Powders

• Garam Masala Powder

Ing : 15 gm cardamons, 30 gm cloves, 30 gm cinamon, 20 gm pepper, 2 tbsp coriander seeds, 1 bay leaf.....
Method : Roast all ingredients one by one and powder in a mill..

• Dania Jeera Powder

Ing : 1 cup coriander seeds, 1/2 cup cumin seeds.
Method : Dry roast seperately. Powder in a mill and store.