Recipes for September, 2010

Sep 29 2010

Hot Soup for Winter

Published by under Italian,Soups


  • Onion – 1 Cup  – Cut into small pieces
  • Carrot – 2 Cups – Cut into small pieces
  • Tomatos – 2 Cups – Cut into small pieces
  • Cannellini Beans – 1 Cup – Cooked or Can
  • Sage – 1 Tea Spoon
  • Pepper – 1/4 Tea Spoon
  • Crushed red Chilies – 1/4 Tea Spoon
  • Cloves – 1 – cut  into small pieces
  • Olive Oil
  • Salt to Taste 


  1. In a heavy bottom pan, put the Olive Oil. Once the Oil is hot put the Onion, Carrot, garlic and Saute them for 5 minutes.
  2. Add Sage, Salt, beans, Pepper, Crushed Red Chilies and Tomatoes with 4 cups of water and let it cook for 30 minutes.
  3. Now puree the Soup with Stick grinder and adjust the Salt.

NOTE: If you don’t have a Stick Grinder, Let the Soup cool and then put in the regular Grinder.

Tip : Serve it hot with a piece of bread or little bit of Salad.

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Sep 27 2010

Simple Fish Curry

Published by under Seafood


  • Fish – 1 Lb – Cut into Big Pieces
  • Tomato – 1 Big – Cut into small pieces.
  • Onion – 1 medium – Cut into small pieces.
  • Green Chilies – 3 – Cut into long lengths.
  • Ginger-garlic Paste – 1 Table Spoon
  • Turmeric – 1/4 Teaspoon
  • Red Chilies Powder – 1 Teaspoon
  • Curry Leaves – 1 Stem
  • Fish Masala Powder – 1/4 Teaspoon.
  • Salt to Taste
  • Oil as needed.
  • Coriander leaves – Handful
  • Tamarind – Small lemon size.


  1. Soak tamarind in 1/2 cup of water and take juice and keep it aside.
  2. Take a wide pan and put 4 tablespoons of oil, once the oil is hot, put curry leaves, onion, green chilies and saute it for couple of minutes.
  3. Add ginger-garlic paste and fry till the raw smell goes off.
  4. Put salt, turmeric, red chili powder, Fish masala powder and mix it once and put the tomato pieces and put the lid on for couple of minutes.
  5. Take the lid off and place the Fish pieces gently and add 1/4 cup of water, cover with lid and let it cook for 5 minutes on low heat.
  6. Add the Tamarind juice and put the cilantro and cook it for 10 minutes.

Tip: It goes well with white rice and dosa’s.

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Sep 24 2010


Published by under Mexican


  • Avocado – 2 big cut into big chunks
  • White onion – 1 medium cut into tiny pieces
  • Lime – 1  – Make juice from one whole lime,
  • Salt & Pepper – Up to your taste
  • Cilantro – Handful – cut into thin pieces.

* Avocado must be ripe at the same time it should be firm.


  1. Take a big bowl and put the Avocado pieces in it and put the lime juice and mix it very well. Otherwise the avocado will turn brown.
  2. Now put the onion pieces, cilantro, salt and pepper and mix it gently and your Guacamole is ready.

* Serve this with store bought chips or home made chips.

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Sep 22 2010

Cabsicum Rice

Published by under Rice Items


  • Cooked Rice – 1 Cup
  • Capsicum – 1/2 Cup – Cut into small pieces.
  • Green Chilies – 2 – Cut into small pieces
  • Curry Leaves – 1 Stem
  • Tadka Seeds – 1 Tablespoon
  • Peanuts – 1 Table Spoon
  • Salt to taste
  • Turmeric – 1 pinch
  • Oil as required
  • MTR Pulihora Mix – 1 Teaspoon(Optional)


  1. Take a heavy bottom pan and put 3 tablespoons of oil. Once the oil is hot, put the Tadka Seeds, Peanuts and Fry them for 2 minutes and then add Green Chilies, Curry Leaves, Capsicum and fry them for 2 more minutes.
  2. Now put the Turmeric Powder, Pulihora mix(optional) and then add the cooked rice.
  3. Now fry this for another 5 minutes.
  4. Serve it hot.

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Sep 20 2010

Nutty Biscotti

Published by under Appetizers,International


  • All purpose Flour – 1 3/4 Cup
  • Pistachios – 1/4 cup – unsalted, coarsely chopped
  • Cashews – 1/4 cup – unsalted, coarsely chopped
  • Sugar – 2/3 Cup
  •  Eggs – 2
  • Oil – 1 tablespoon Vegetable oil
  • Baking powder 0 1 teaspoon
  • Salt – 1/4 Teaspoon
  • Cranberries – 1/4 Cup
  • Vanilla Extract – 2 Teaspoons
  • Raisins – 1/4 Cup
  • Fennel Seeds – 1/4 teaspoon, grind it coarsely
  • Azwan(Carom seed) – 1/4 Teaspoon


  1. Pre-heat oven to 350 degrees and place the oven rack in the center of the oven. Line a parchment paper on the baking sheet and keep it aside.
  2. Take a bowl and put put sugar and eggs on high speed until thick and fluffy(about 5 minutes). At this point add the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, salt, azwan, oil and fennel powder. Add this with egg mixture and beat until combined.
  4. Now add all the dry nuts and mix it well.
  5. Transfer the dough on to the parchment lined baking sheet and form into a long about 12 inches long and 6 inches wide. You may have to dampen your hand to form the log as the dough is quite sticky.
  6. Bake for 25 minutes or until it is firm when you touch.(it is hot… so be cautious)
  7. Remove this baking pan from oven and let it cool on a wire rack for about 10 minutes.
  8. Reduce the oven temperature to 325 degrees. Transfer the log to cutting board and cut into 3/4 inch slices on the diagonal. Place the biscotti with the cut side down on the baking sheet. Bake for 10 more minutes, turn the slices over to the other side and bake for another 10 minutes.
  9. Remove from oven and let it cool on wire rack. Your healthy and tasty biscottis are ready!!!
  10. Store in an air tight container.

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Sep 19 2010

Apple Jam

Published by under Desserts,Sweets


  • Apple – 1 Kg
  • Sugar – 1/2 Kg
  • Lemon Juice – 2 Table Spoons
  • Dry glucose Powder – 1/2 Cup
  • Red Color – 1 Pinch


  1. Peel and core the apples and cut into small pieces and cook them in 1 cup of water and lemon juice.
  2. Once they cool off, grind it in a grinder and again put this puree in the sauce pan and put the sugar and let it cook on medium heat till it comes close.
  3. Now put the glucose and food color and let it cool and then store it in a jar.

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Sep 15 2010


Published by under Parota


  • All purpose Flour(Maida) – 2 Cups
  • Curd – 1/4 Cup
  • Salt – 1/4 Teaspoon(to taste)
  • Baking Soda – 1 Big Pinch
  • Baking Powder – 1/2 Teaspoon
  • Sugar – 1/4 Teaspoon
  • Ghee – 1 Tablespoon
  • Small Egg – 1
  • Oil/Ghee for basting – 2 Tablespoons
  • Extra Maida flour for rolling Kulchas


  1. Take a bowl and put Maida, baking soda, baking powder and salt.Mix it well and keep it aside.
  2. In a small bowl put curd, ghee, sugar and egg, beat well and keep it aside.
  3. Now add this mix into the maida bowl and mix it to make dough. Knead the dough for 10 minutes and make it like ball and put some oil on top of dough.
  4. Cover this with damp cloth. let it rest for 3 hours at room temperature.
  5. Before making the kulch’s knead the dough for 5 minutes. Divide dough into 4 equal parts.
  6. pre-heat the oven to 450 degrees.
  7. Lightly dust the rolling board with flour put one ball flatten it with hand, roll the dough out to form oval shape about 2 inch thickness.
  8. Brush the kulcha with oil or ghee and put this on greased baking sheet and bake it for 7-8 minutes.

Serve this hot with any non veg curries.

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Sep 04 2010

Bajre ki Khichidi – Rajastani Special

Published by under Authentic,Vegetarian


  • Bajra(Pearl millet) – 1/3 Cup
  • Moongdal – 1/4 Cup
  • Zeera(Cumin Seeds) – 1/2 Teaspoon
  • Hing – 1/4 Teaspoon
  • Ghee – 2 Tablespoons
  • Salt – to taste
  • Curry Leaves – 1 stem


  1. Take a pressure cooker and put washed Bajra, Moongdal, 1/4 teaspoon of zeera and 1.5 cups of water and let it cook for 5 whistles.
  2. Once the pressure is off, take the cooker lid out.
  3. Take a small pan and put 2 tablespoons of ghee and bring it to heat and put the remaining zeera, hing and curry leaves and let them crackle and put this in the cooked Khichidi.
  4. Your delicious Bajre ki Khichidi is ready to indulge.
  5. Serve it hot  with any gravy curry.

Also can be served warm or cold with home made curd.

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