12/22/2013

ORANGE CAKE




INGREDIENTS

Butter - 100gms

All purpose flour - 100gms

Sugar - 100gms

Eggs - 2nos

Orange juice - 1/4cup

Baking powder - 3gms

Vanilla essence - 1tsp

METHOD


  • Preheat the oven at 180c.
  • Grease and dust the baking tray.
  • Take unsalted butter in a bowl. Beat it to make it soft.
  • Add powdered sugar and beat for 10 mins.
  • Beat eggs in another bowl. until they turn light and fluffy.
  • Add  eggs to sugar mixture.
  • Add flour slowly to this mixture.
  • Fold in vanilla essence and orange juice.
  • Pour the above in baking tray.
  • Bake for 20 mins at 180c or till tooth pick inserted comes out clean.
  • When done. cool it for 10 mins.
SERVE







9/23/2013

CHICKEN HOT AND SOUR SOUP



INGREDIENTS

Chicken - 100gms (biled and shreded)

Carrot - 100gms(thickly grated)

Cabbage - 100gms( chopped)

Green beans- 1-2 (sliced finely)

Red chilli paste - 1/2 tsp

Garlic  - 1/2 tsp (minced)

Pepper powder -  1/2tsp

chicken stock - 2 cups

Soya sauce - 1/2 tbsp

Vinegar - 2 tbsp

Tomoto ketchup - 2 tbsp

Cornstarch - 3tbsp

Salt

Oil - 1tbsp

METHOD


  • Heat 1tbsp oil. Add chilli paste and  garlic. saute for 2 mins.
  • Add shreded chicken, beans, cabbage and carrots. stir for 2 mins.
  • Add chicken stock, 3 cups water, venigar, soya sauce, salt, pepper powder, tomoto ketchup.
  • Boil for 5 mins.
  • Dilute corn strach in water. Add this mixture slowly by stirring continuously.
  • Cook for another 2-3 mins or till it turns thick.
Serve hot.

9/19/2013

APRICOT ICECREAM




INGREDIENTS

MILK - 500ML

SUGAR - 1/2 CUP

CONDENSED MILK - 1TIN

APRICOTS -  1/2 CUP

VANILLA ESSENCE - 1/4TSP

APRICOTS - 4NOS(CHOPPED)

METHOD

  • BRING MILK TO BOIL IN A WOK.
  • ADD SUGAR, AND MIX.
  • SOAK 1/2CUP APPRICOTS IN WATER FOR 10 MINS
  • BLEND TO SMOOTH PASTE.
  • ADD IN APRICOT PASTE, CONDENSED MILK AND VANIILA ESSENCE.
  • FREEZE IT FOR 3 HRS.
  • NOW BLEND THE MIXTURE TO SMOOTH PASTE.
  • ADD IN CHOPPED APRICOTS AND FREEZE FOR 6 HRS.
SERVE.

ALOO BHUJIA



INGREDIENTS

Pototoes - 3nos (boiled)

Besan - 1 cup

 Salt

Chilli powder - 1/2 tsp

Garam masala- 1/2 tsp

cooking soda - 1/2tsp

Mango powder- 1tsp

Black salt - 1/4 tsp

Oil (for deep frying)


METHOD
  • Mash the pototoes to smooth paste. Add besan, salt, chilli powder, Garam masala , mango powder, cooking sods and mix together to make a dough.
  • Put this dough in sev maker and press in hot oil.
  • Deep  fry till they turn golden brown.
Remove  from heat and serve.



8/04/2013

CHICKEN MUGHLAI PULAO



INGREDIENTS
  • Boneless chicken - 1/2 kg
  • Ginger garlic paste -1tsp
  • Onions - 4 (minced)
  • Rice - 2 cups (boiled)
  • Ghee - 2 tbsp
  • Oil - 2tbsp
  • Egg - 2 nos
  • Curd - 2 cups
  • Bay leaf -5
  • cinnamon -1
  • Cloves 
  • Cardamom
  • Pepper corns
  • corriander - 1tsp
  • Cumin seeds - 1tsp
  • red chilli powder
  • salt
  • Turmeric
METHOD
  • Blend together cardamom, pepper corns, cinnamon, cloves, cumin seeds, turmeric, chilli powder and ginger garlic paste to a smooth paste.
  • Heat oil in a kadai. beat egg and make burji
  •  Heat , ghee and oil.Add  onions and fry till golden brown.
  • Add  the cardamoms, cloves and chicken. Fry till brown.
  • Add masala paste and mix.
  • Add water and cook till it turns chicken.
  • Beat curd and  add to the chicken.
  • Cook for 10 mins and remove from fire.
  • Heat ghee in another kadai. add bay leaves, 2 clove, 3 cardamoms and other spices.
  • Add onions and fry till golden brown.
  • Add   egg burji, rice and fry .
  • Add chicken gravy and mix well.
  • fry for 5 mins and remove from heat.
Serve hot.





7/25/2013

PALAK EGG BURJI


INGREDIENTS
  • Eggs - 2nos
  • Palak - 1 cup
  • Onions - 2 nos
  • Ginger garlic paste - 1/2tsp
  • Chillies - 2nos
  • Ginger - 1/2 inch piece
  • Salt
  • Chilli powder - 1/2tsp
  • Chicken masala - 1/2tsp
  • Oil

METHOD

  •  Take palak in a kadai.
  • Add green chillies , ginger and water and cook for 15 mins.
  • Drain the water and let it cool.
  • Grind it to smooth paste.
  •  Heat oil in a kadai.Add chopped onions. Saute till  they turn golden brown.
  • Add ginger garlic  paste, saute till it leaves raw smell.
  • Break eggs  and  fry for 10 mins. by stirring  continuosly.
  • Add salt, chilli powder and chicken masala.
  • Now add palak paste and mix well.
  •  
    Serve hot with rice or rotis

7/20/2013

Caramelized Aloo Soya Tikki

I have taken a  long gap. Sorry friends for being  away long time. From now, i will try to keep updated. today I came with a starter that suits the  rainy season.


INGREDIENTS

  • Potatoes - 2(boiled)
  • Soya chunks / millmaker - 1 cup
  • Onions- 2 nos
  • Tomotoes - 2 nos
  • Corn flour - 3tbsp
  • Sooji - 2tbsp
  • Salt (as required)
  • Chilli powder 
  • Soya sauce - 1tsp
  • Red chilli sauce - 2tsp
  • Oil
METHOD
  • Mash the potatoes.
  • Soak the soay chunks in hot water for 10 mins.Squeeze the water from it and grind it roughly to make kheema.
  • Mix together the mashed potatoes and grinded soya chunks.
  • Add salt, chillipowder and cornflour. mix well and divide in to small portion.
  • Take each portion , press it flat  to make  tikki.
  • Coat this tikki in sooji.
  • Heat 2 tbsp oil in a pan and shallow fry this tikki until it turn golden brown.
  • when it is fried, remove it in to a plate.
  • In another pan , heat 1 tbsp oil and add thinly sliced onions.
  • Soute till they turn golden brown. 
  • Add ginger garlic paste and saute for 2 mins or till it leaves raw smell.
  • Add tomotoes and cook till they turn tender.
  • Now add soya sauce, chilli sauce , salt and chilli powder.
  • Add the tikkis and mix .
Serve hot.

3/14/2013

SCHEZWAN VEG FRIED NOODLES



INGREDIENTS

FOR SAUCE

GINGER PASTE - 1TSP

GARLIC PASTE - 1TSP

CUMIN SEEDS - 1/2TSP

RED CHILLI FLAKES - 1/2TSP

RED CHILLI SAUCE - 1TSP

SUGAR - 1/4TSP

OIL- 1TSP

SALT

WATER - 1/4CUP

FOR NOODLES

VEGETABLES (CARROT, CABBAGE, CAPSICUM, BEANS ETC.)

NOODLES

SALT

CHILLI POWDER- 1TSP

BLACK PEPPER  POWDER- 1/2TSP

SOYA SAUCE - 1TSP

RED CHILLI SAUCE- 2TSP

VENIGAR- 1/2TSP

SCHEZWAN SAUCE- 2TSP

METHOD

FOR SAUCE

  • HEAT OIL IN A PAN
  • ADD GINGE GARLIC PASTE , CUMIN SEEDS  AND SAUTE FOR 2 MINS.
  • ADD CHILLI FLEAKES, SALT, SUAGAR, RED CHILLI SAUCE AND SAUTE FOR 2 MINS.
  • ADD WATER AND STIR CONTINUOUSLY TILL THEN SAUCE THICKENS.
  • WHEN DONE, TAKE IN TO A DRY CONTAINER.
FOR NOODLES.
  • HEAT 3 TBSP OIL IN A SKILLET.
  • ADD VEGETABLES AND FRY FOR 5- 7 MINS
  • ADD SALT AND CHILLI POWDER. SAUTE FOR 2 MINS.
  • ADD BOILED NOODLES AND MIX CONTINUOUSLY ON HIGH FLAME.
  • ADD SOYA SAUCE, SCHEZWAN SAUCE, CHILLI SAUCE, BLACK PEPPER POWDER, VENIGAR AND MIX WELL.
SERVE  HOT WITH TOMOTO KETCHUP

This recipe is going to

3/13/2013

FALUDA


Faluda is one of the popular recipe from hyderabad cusine. it is known as Irani faluda and the main ingredient is milk. Here I added rosemilk essence for extra taste.However it can be omitted.It is best choice to have in summer.

INGREDIENTS

MILK - 1 CUP (CHILLED)

SUGAR - 4TSP(ADJUST ACCORDING TO TASTE)

SABJA SEEDS- 3TSP

VERMICELLY -  2TBPS(BOILED)

ROSE MILK ESSENCE - 1TSP

KOYA - 1TSP
BADAM (CHOPPED)

KAJU(CHOPPED)

RAISINS

VANILLA ICE CREAM - 1 SCOOP.
METHOD


  • SOAK SABJA SEEDS IN WATER FOR HALF AN HOUR .
  • ADD ROSE MILK ESSENCE AND SUGAR TO THE MILK AND MIX WELL
  • TAKE SABJA SEEDS IN TO A GLASS. ADD IN BOILED SAMIYA AND MILK.
  • ADD VANILA ICECREAM  , KOYA AND GARNISH  WITH CHOPPED BADAM, KAJU AND RASINS.
This recipe is going to