I decorated this Nariyal on the occasion of Bhai Dooj for my brother......

I made it using GITS jalebi maker........It was really very tasty.I tried it first time

Watermelon Juice

Ingredients:
2 cups frozen(cut pieces and freeze) watermelon
Rock salt as per taste
Black Pepper as per taste
Method:
Churn the watermelon in a mixer and mix salt and pepper.Serve cool.

Sprouts Salad

Ingredients:
1 cup Sprouts
1/2 cup shredded cabbage
1/4 cup chopped boiled potato
1/4 cup chopped onion
2 tesp pomegranate seeds
salt to taste
1/4 tesp rock salt
1/4 tesp finely chopped green chilli
1 tesp lemon juice
Method:
Mix well all the ingredients and serve.

Dal Fry

Ingredients:
2 bowl Boiled dal
1 chopped onion
1 chopped tomato
1 chopped green chilli
1/2 tesp garlic paste
1/2 tbsp ghee
1 tesp cumin seeds
salt to taste
1 tesp chilli pd
1/2 tesp garam masala
2 tesp green coriander leaves
Method:
1.Heat ghee in a fry pan.Add cumin seeds.Let it splutter.
2.Add chopped onion and cook as it changes colour.Add garlic paste.Add all spices and tomato.Cook till it leave edge of pan.
3.Add boiled dal and cook well.Garnish with coriander leaves and serve with chapati/rice.

Interview by Naarisakhi

On the auspicious day of DIVALI, I want to share a great news that our blog is interviewed by Naarisakhi.If you want to see just click over http://www.narisakhi.com/forum/upload/blog.php?b=374

I am very thankful to all my blogging friends for your love and support........and expect same forever..............I wish you all a very happy and prosperous divali

Instant Dhokla

Ingredients:

1 cup Suji(Rawa)

1/2 cup curd

salt to taste

1 tesp Eno Salt(Lemon)

For seasoning:

2 tesp oil

1/2 tesp Mustard seeds

8-10 curry leaves

2 tesp chopped coriander leaves

4 green chillies slit

Method:

1.Mix all the ingredients except eno salt and make a smooth batter.Add more curd if required.

2.Get steamer ready,grease the steamer plate with oil.Mix eno salt in the batter and pour it in plate.Steam it for 10 mins.

3.Heat oil.Add mustard seeds and curry leaves.Add green chillies and spread over steamed dhokla.

4.Garnish with coriander leaves and serve with chutney/sauce.

Mix Veg Pakore

Ingredients:
1 cup Besan
salt to taste
1 tesp Redchilli pd
1 chopped potato
1 chopped onion
2 tesp chopped Spinach
2 tesp chopped green coriander leaves
a pinch of Eatable Soda
Oil to Fry
Method:
1.Mix all the ingredients except oil.
2.Heat oil and deep fry the pakode.
3.Serve with sauce/chutney.

Aaloo Pyaz

Ingredients:
2 onions(cut in wedges)
2 potatoes(cut in wedges)
1 chopped green chilli
1/2 tesp cumin seeds
a pinch of Asafoetida
salt to taste
1 tesp red chilli pd
1 tesp coriander pd
1/2 tesp turmeric pd
1/2 tesp garam masala
1/4 tesp aamchoor pd
1/2 tbsp oil
Method:
1.Heat oil in a pan. Add cumin seeds and asafoetida.When it splutter add potato,onions and green chilli.Cook it till it become tender.
2.Add all the spices and cook for 5 mins.
3.Serve with chapati and rice .

Methi Paratha

Ingredients:
2 cups Wheat Flour
1/2 cup Besan
salt to taste
1 tesp Sesame
1/2 tesp Ajwain
1 tesp Aniseed (sauf)
1/2 tesp red chilli pd
1/2 tesp turmeric pd
1 crushed green chilli
1/2 tesp coriander pd
1 cup fenugreek leaves
2 tesp oil
Method:
1.Mix all the ingredients and knead dough with reqired water.
2.Make sized ball of dough and roll it round using rolling pin.Spread a bit of oil over it and fold it like paratha.Then roll it again either in triangle or round shape.
3.Roast it one side on heated tawa.Turn it and roast from other side also with oil/ghee.
4.Serve it with any Pickle/curry/curd/chutney.

Urad Dal and Beans Curry

Ingredients:

1 cup soaked Urad Dal
1/2 cup chopped Beans
salt to taste
2-3 dried Red chillies
1/2 tesp Turmeric pd
1/2 tesp Mustard seeds
2 tesp oil
Method:
1.Coarsly Grind dal,dried red chillies in a grinder.
2.Heat oil in a pan.Add mustard seeds.Add dal.Mix all the spices and cook it well till the dal changes colour.
3.Mix par boiled beans with dal.cook for 5 mins and mix it well.
4.Serve with rice/chapati

Vegetable Wet Manchurian

Ingredients:

1 cup grated cabbage

1/2 cup grated carrot

1/2 cup finely chopped capsicum

1/2 cup chopped spring onions

Gatte ki Sabzi

Ingredients:

For Gatte:

1 cup Besan

salt to taste

1 tesp redchilli pd

1 tesp Ajwaiyan

1/2 tesp turmeric pd

1/2 tesp Garam Masala

1/4 tesp Rock Salt

1/2 tesp Fennel seeds

2 tesp oil

Method:

Mix all the ingredients and make a dough.Take a small portion of dough and make thin cylindrical shape.Boil them for 10-15 mins in water and dont throw the boiled water.

For Gravy:

2 cup Curd

1/2 tbsp Ghee

1 tesp cumin seeds

1 tesp Redchilli pd

salt to taste

1/2 tesp Turmeric pd

Method:

1.Beat curd.Add turemric pd.Beat it with beater.

2.Heat ghee and add cumin seeds.Let it splutter.Add red chilli pd and 1/4 cup of water.

3.Add beaten curd and let it boil.Add salt.

4.Add boiled water which is used to boil gatte.Cook it for 5 mins.Add gatte and salt.

5.Garnish with green coriander and serve with chapati/missi roti.

Kundru Curry

Ingredients:
1/4 kg Kundroo (Slice)

1 tesp Urad Dal

1 tesp Chana Dal

1/2 tesp Rai

7-8 curry leaves

3 tesp oil

salt to taste

1 tesp red chilli pd

1/2 tesp turmeric pd

1/2 tesp coriander pd

Method:

1.Heat oil.Add Rai,urad and chana dal,curry leaves.Let them splutter.

2.Add sliced kundroo and cook them till it become crunchy.

3.Now add spices and cook for 5 mins.

4.Serve with Rice/chapati.

South Indian Thali

My hubby is fond of south indian food,I generally cook it .....It includes:
1.Dal
2.Rasam
3.Curd
4.Fried aaloo Bhindi
5.Bagara Baingan
6.Beans and urad dal curry
7.Puri

8.Fryums/Papad

9.Rice which is served later after finishing puri

Sending entry over Rak's Kitchen for event cooking for guets

Panchmeli Dal

This is basically made in Rajasthan with Bati.Its a traditional dish,and its called so because to cook it we need 5 types of Lentils .Do you want to try it, you need.............. Ingredients:
1/2 cup chilkewali moong dal (split green gram)
1/2 cup lal masoor dal (red lentils)
1/2 cup arhar/ toovar dal (split pigeon peas)
¼ cup chana dal (split Bengal gram)
¼ cup dhuli urad dal (split black gram)
Salt to taste
1 tesp turmeric powder
For Tempering:
1 tsp cumin seeds
A pinch of asafoetida
1 tesp ginger paste
1 chopped green chili
1 tesp Redchilli pd
1 tesp coriander powder
6-7 cloves
1 bay leaf
1 tbsp ghee
Method:
1. Mix all the above dals and wash them. Soak them for at least 1 hour. Drain and boil them in a pressure cooker with 2inch above water level by adding turmeric powder, salt green chillies and ginger paste.
2. After opening the cooker ,heat ghee in a fry pan.
3. Add cumin seeds.When they splutter add hing, cloves, bay leaf.
4. Add a spoon of red chilli pd,coriander pd and boiled dal.Cook it till it mixes with masala.
5.Garnish with coriander leaves.Serve with Bati/chapati/Rice.

Modifications:

We can temper it with onion and tomato gravy as Dal fry.

Palak Paneer

Ingredients:

200 gm Paneer

1/2 kg Palak(spinach)(Blanched)

1 cup tomato puree

1 cup onion paste

1 tesp ginger paste

1tesp garlic paste(optional)

1 tesp green chilli paste

salt to taste

1 Red chilli pd

1 tbsp Ghee/oil

Method:

1.Grind the blanched spinach in mixer.

2.Heat ghee.Add onion paste and cook till it changes colour.Add garlic and ginger,green chilli paste.

3.Add salt and red chilli pd.Add tomato paste.Cook till ghee leaves.

4.Add palak paste and cook well.Add paneer pieces.Serve with chapati/naan.

Pizza

Ingredients:
Pizza Base
1 chopped tomato
1 chopped Onion
1 capsicum sliced in wedges
6 baby corns(cut them in between)
Pizza sauce
Butter
salt to taste
Black pepper pd
Chilli Flakes
Oregano
Grated cheese
Method:
1.Spread the 1 tesp butter on the base.Then spread a spoon of pizza sauce over it.
2.Now put the chopped onion,tomato,capsicum and corn on the pizza base as shown in pic.You can do it in your own way.
3.Now sprinkle salt and 1/4 tesp black pepper.Sprinkle also oregano and chilli flakes.
4.Now spread grates cheese as much as you like.Put some butter over it and bake in OTG for 8-10 mins till it becomes crisp.
5.Serve with sauce.

sending it over sara's corner for event -say cheese

Green sandwich

Ingredients:

Bread Slices

Tomato slices

Onion Slices

Cucumber Slices

Bhujia

Chopped Coriander leaves

salt

Chat Masala

Green Chutney

Tomato sauce

Butter

Method:

1. Take a slice.Spread Butter and put slices of tomato,onion and cucumber ,season with salt and chat masala.

2.Take another slice ,spread tomato sauce and again put slices of tomato,onion and cucumber,season with salt and chat masala..

3.Take one more slice,spread green chutney and put slices of tomato,onion and cucumber,season with salt and chat masala.

4.Put all the slice together and make a sandwich.
5.Garnish by spreading bhujia and coriander leaves.

Gift Award

This lovely gift is given by my friend priya.........Thanks to her........

Requirements:
I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

1. I am M.Tech in Electronics and Communication Engineering.
2.I love cooking.I do so many experiments in my kitchen lab.

3.I am fond of window shopping.

4.I am very patient and optimistic.

5.I love writting.

6.I love browsing new things.

7.I am very friendly and mingle easily with others.
8. I love sweets very very much

9. I love to travel.

10.I love reading and writing.

I would like to nominate 10 worthy bloggers :

1. Ayesha

2. Gita

3.Ec

4.Divya

5. Sanghi

6.Shanti

7.Smitha

8.Nithya

9.Pooja

10.Faiza

Besan Ka Ladoo

On the occassion of Ganesh Chaturthi ,my mom made it.............for it you need....

Ingredients:

2 cups Besan

1 1/2cup ghee

1 cup grounded sugar(Bura)

1/4 cup Almonds

2 tesp Cardomon pd

Method:

1.Heat ghee.Add besan.Cook it till colour changes to brown and a good aroma comes.Remove from fire.

2.After sometime add bura,almonds and cardomon pd.Mix well.

3.Make Ladoos.

Sending it over sara's corner for her first event Sweets and Savouries

Sending it over sanghi's food for FIL-Ghee event

Modak For ICC Festive Special

Hi friends........I prepared these modak on Ganesh Chatuthi.I had taken this recipie from ICC Challenge.

Modak from Mints

Stuffing -2 cups freshly grated coconut (can use frozen unsweetened coconut)

1 cup jaggery (grated)

1 tbsp poppy seeds

1 tsp cardamom powder

one pinch nutmeg (optional)

2 tbsp water (mom uses milk)

Cover -1 cup rice flour1.25 cup water

pinch of salt

1 tbsp oil

Preparation for Stuffing -

Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.Preparation for cover -Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water. if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Making Modak (Final Product) -

Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it. Oil the steamer and set it aside.Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil. Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak.

Vadia(Mangodi)

This is a Rajasthani Curry..............For it you need.............

Ingredients:

1 cup vadia(Lentil dumplings )(grounded coarsly not in mixer)

1 chopped green chilli

2 tesp finely chopped green coriander

salt to taste

1/2 tesp red chilli pd

1/4 tesp turmeic pd

1/2 tesp coriander pd

1/2 tesp cumin seeds

a pinch of Asafoetida

Water as required

2 tesp oil/ghee

Method:

1.Heat ghee/oil in a cooker.Add cumin seeds and asafoetida.Add grounded vadia.Roast them till the colour changes.

2.Add all spices and two cups of water.Add green coriander and chilli.Cook for a whistle.

3.Serve hot with chapati.

Beasn Ka Churma

This is the traditional dessert of Rajasthan and the part of rajasthani cuisine "Dal,Bati,Churma.........Churma can be made in very different varities...This is one of them.....................

Ingredients:

2 cup Beasn

1 cup Khoya

dryfruits

1 cup Bura(Powdered Sugar)

1 tesp Cardamon pd

1 cup Ghee

Method:

1.Mix besan,1/4 cup ghee.Knead it with lukewarm water.Take a portion of dough and make a thick flat roll.Similarly make of remaining dough.Bake them in oven by changing the sides.

2.Now break the baked rolls and let them cool.Grind them in a mixer.

3.In a another pan take a spoon of ghee and cool khoya till colour changes lightly.

4.Mix remaining ghee,cooked khoya ,cardamon pd and bura with grinded rolls.

5.Garnish with dryfruits and serve.

Cabbage Curry

Ingredients:

1 cup chopped cabbage

1/2 tesp cumin seeds

a pinch of Asafoetida

salt to taste

1/4 tesp redchilli pd

1/4 tesp turmeric pd

1/2 tesp coriander pd

1/4 tesp Amchoor pd

2 tesp oil

Method:

1.Heat oil in a pan.Add cumin seeds and hing.When it splutter add chopped cabbage.

2.Add all the spices and mix it well.Cook it for 5 mins with covered Pan.

3.Serve it with chapati/rice.

Mix Vegetable Juice

Ingredients:
1 small sized lauki
1 tomato
1 Beetroot
2 tesp lemon juice
1 Carrot
10-15 Mint leaves
1/2 inch ginger
Rock Salt to taste
Method:
Mix all ingredients and blend it in a mixer.Seive it.Serve chilled.

French Fries

Ingredients:

2 big sized potatoes(Cut in long stripes)

Oil to fry

salt to taste

Redchilli pd to taste

Method:

Heat oil and fry potato stripes till brown.Season it with salt and redchilli pd.

Send it over Divya Dil se for CFK and Sharmi

Moong Dal Halwa

Ingredients:
1 cup Moong Dal(soaked for 2 hrs)
1 cup Ghee
Dryfruits
3/4 cup sugar
Method:
1.Grind dal smoothly in a mixer.Heat Ghee.Add dal and cook it on low flame till the colour changes and nice aroma comes.
2.Now pour the warm water in it and stir continuosly till the ghee leaves the pan.
3.Add sugar,dry fruits.Cook till the sugar dissolves.
4.Serve hot.
Sending it over shanti's event for diwali

Bread Pakoda

Ingredients:
1 cup Besan
salt to taste
1 tesp Ajwaian
1 tesp Redchilli pd
a pinch of Eatable Soda
Oil to Fry
Bread slice (Cut Daigonally)
Method:
1.Mix all ingredients except oil and make batter with water.
2.Dip each bread slice in batter and deep fry in oil.
3.Serve hot with sauce or chutney.

Sending it over phttp://priyaeasyntastyrecipes.blogspot.com/riya's Easy n tasty recipies for event sunday snacks- snacks with bread

Bottlegaurd(Lauki) Curry

Ingredients:
1 small sized Bottlegaurd(chopped)
1 tesp Cumin seeds
a pinch of asafoetida
salt to taste
1/2 tesp redchilli pd(optional)
1/4 tesp Turmeric pd
1/2 tesp Coriander pd
2 tesp oil/ghee
Method:
1.Heat oil/ghee in a pan.Add cumin seeds and asafoetida.When it splutters add bottlegaurd.
2.Add all the spices and 1/4 cup of water.Cook it with covered lid.
3.Serve hot with chapati.

Sending it over ec for light meal event

Corn Palak in White Gravy

Ingredients:
1/2 cup boiled corn
1 cup Spinach(Palak) Blanched

salt to taste

1/2 tesp Black Pepper

1/2 tesp White(Kashmiri) Chilli pd

1/4 cup cream

1/2 cup onion paste

1/4 tesp ginger paste

1 tbsp Butter

1 cup white sauce

Method:
1.Heat Butter.Add onion and ginger paste.Cook it till colour changes.
2.Add salt and chilli pd.Add white sauce,corn and blanched Spinach.Cook it for 2-3 mins.
3.Now add cream and cook it for 2 mins.
4.Serve Hot with naan or chapati

My 4th Award

I received this award from a my friend priya.Thanks a lot dear...........

Potato(aaloo) Halwa

Ingredients:

4 boiled potatoes

2 tbsp Pure Ghee

1/4 cup milk

1/2 cup sugar

Method:

1.Heat ghee in a pan.

2.Add mashed boiled potatoes.Cook it till it changes colour and ghee leaves the pan.

3.Now add sugar and milk.Cook it for 2 mins.Serve hot.

My Third Award

I received this beaytiful award from priya.Thanks to her.

My Second Award

Hi freinds,
I received a very beautiful award from my friend sangi from Simply Delicious.Thanks a lot dear.

Sabudana Khicadi

Ingredients:

250 gm Sago(sabudana){Soaked for 3-4 hrs}

1/2 cup peanuts roasted and crushed coarsely

4 boiled and mashed potatoes

1 tesp black pepper pd

salt to taste

2 chopped green chillies

2 tesp Lemon juice

2 tbsp finely chopped green coriander leaves

2 tbsp Oil/Ghee

Method:

1.Mix all the ingredients .

2. Heat oil/ghee in a pan.Put the above mixed ingredients.Mix it well and cook for 8-10 mins by covering the lid on the pan.Serve hot.

Boxes for Raksha Bandhan

These boxes are made from waste caps of Shampoo,face wash.It can be used to keep Roli Chawal on the occasion of Rakha Bandhan.

My Art

Idli Sambhar

Ingredients:
3 cups Idli Rawa
1 cup Urad Dal
1 tesp Fruit Salt(Eno)
Method:
Wash idli rawa and Soak it for 2-3 hrs.Soak dal for 2-3 hrs..Grind it in a mixer,make batter.Leave overnite for fermentation.Grease the idli moulds with ghee.Fill each mould with batter.Steam it for 7-8 mins.Serve with sambhar and chutney.

Sambhar Vada

Ingredients:
2 cup soaked urad dal
1/2 cup rawa
1 chopped onion
2 tesp chopped coriander leaves
1 tesp chopped green chilli
salt to taste
Oil to fry
Method:
1. Grind Dal smoothly in a mixer.Add all the other ingredients and mix well.
2. Heat oil.Take a small part of paste keep it on a flat bowl.Make a hole in the centre.Leave it in heated oil.Deep fry each vada.
3.Serve it with sambhar and coconut chutney.

Rajasthani Kadi

Ingredients:
2 cup curd
1 tbsp gramflour(Beasn)
1/4 tesp turmeric pd
salt to taste
8-10 curry leaves
4 cloves
1/2 tesp cumin seeds
1 tesp redchilli pd
2 tesp ghee
1/2 tesp fenugreek seeds
Method:
1.In curd,mix beasn,turmeric pd.Beat it with water.
2.Heat ghee in a pan.Add cumin seeds,fenugreek seeds and curry leaves.When it crackles add red chilli pd with 1/2 cup of water.
3.Now add curd mixture and keep steering.Cook it for 15 mins.
4.Add salt.Serve hot with Rice,chapati.