tag:blogger.com,1999:blog-90021322947817281272024-02-18T21:29:36.321-08:00COOKING IS MY PASSIONlove cooking enjoy eatingUnknownnoreply@blogger.comBlogger195125tag:blogger.com,1999:blog-9002132294781728127.post-38110320760827426362009-02-26T03:51:00.000-08:002009-02-26T04:04:25.611-08:00BADAM DOODH<span style="font-weight: bold;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjYch28cxBOFju1xDw3pBWZpr9PaVFriv-SmivjUUDtjGDI6V-nLRLMYQ01CRubwP43myqlqmEK7wuWWqdT0xAqURmb6ktDVBM6mmd5WvTEZOGp8Qfue4QMl_uBcLZWKNdgytQgIOIg7g/s1600-h/Badam-Doodh-KK-RM.jpg"><img style="cursor: pointer; width: 240px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjYch28cxBOFju1xDw3pBWZpr9PaVFriv-SmivjUUDtjGDI6V-nLRLMYQ01CRubwP43myqlqmEK7wuWWqdT0xAqURmb6ktDVBM6mmd5WvTEZOGp8Qfue4QMl_uBcLZWKNdgytQgIOIg7g/s320/Badam-Doodh-KK-RM.jpg" alt="" id="BLOGGER_PHOTO_ID_5307072827852987778" border="0" /></a><br /><br /></span><span style="font-weight: bold;font-size:100%;" >Ingredients:<br /><br />Almonds, blanched and roughly chopped 1/4 cup<br />Milk 4 cups<br />Green cardamom powder a pinch<br />Nutmeg powder a pinch<br />Honey 3-4 tablespoons<br />Silver warq 1-2 leaves<br /><br />Method:<br /><br />1 Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat,<br /> add chopped almonds and simmer on low heat for fifteen to twenty minutes.<br />2 Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.<br />3 Remove from heat, add honey and stir. Serve warm in individual earthenware glasses,<br />garnished with silver varq.<br /><br /></span><span style="font-weight: bold;font-size:100%;" ><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9002132294781728127.post-50923291634996100992009-02-13T08:25:00.000-08:002009-02-13T08:30:30.725-08:00Red Velvet Cupcakes<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafUWMSRitXeMjLfYy5lIFw36N_-eBVWJj_P0Mx8TmPoJStzh_LJvLt9_pbxgox5bPRL0_-AfUp8uHNL6KDUmraBvAgDc4YIZ-eFzIRK6BXCNAKWFWjv8HmM0IMrQEWrhUahDtMaakZna9/s1600-h/cake.JPG"><img style="cursor: pointer; width: 295px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafUWMSRitXeMjLfYy5lIFw36N_-eBVWJj_P0Mx8TmPoJStzh_LJvLt9_pbxgox5bPRL0_-AfUp8uHNL6KDUmraBvAgDc4YIZ-eFzIRK6BXCNAKWFWjv8HmM0IMrQEWrhUahDtMaakZna9/s320/cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5302319519765821970" border="0" /></a><br />Ingredients<br /> 3 eggs<br /> 3/4 cup butter<br /> 3 cups all-purpose flour<br /> 2 tsp. unsweetened cocoa powder<br /> 2-1/4 cups sugar<br /> 1-1/2 tsp. vanilla<br /> 1 1-oz. bottle red food coloring (2 Tbsp.)<br /> 1-1/2 cups buttermilk<br /> 1-1/2 tsp. baking soda<br /> 1-1/2 tsp. vinegar<br /> Small chocolate heart-shaped cookies (optional)<br /> Powdered sugar (optional)<br /><br />Method:<br /></span><div style="font-weight: bold;" id="instructions"> <h4><span style="font-size:130%;">Directions</span></h4><h4><span style="font-size:130%;">1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside. </span></h4> <p><span style="font-size:130%;">2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low. </span></p> <p><span style="font-size:130%;">3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined. </span></p> <p><span style="font-size:130%;">4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings. </span></p> </div> <div style="font-weight: bold;" id="nutritionFacts" class="MB10"> <h4><span style="font-size:130%;">Nutrition Facts:</span></h4><h4><span style="font-size:130%;">Calories 172,Total Fat (g) 6,Saturated Fat (g) 3,Monounsaturated Fat (g) 2,Polyunsaturated Fat (g) 0,Cholesterol (mg) 36,Sodium (mg) 124,Carbohydrate (g) 28,Total Sugar (g) 17,Fiber (g) 0,Protein (g) 3,Vitamin C (DV%) 0,Calcium (DV%) 2,Iron (DV%) 4,Percent Daily Values are based on a 2,000 calorie diet</span></h4> </div> <!-- You must clip the recipe before you can add notes. --> <span style="font-weight: bold;font-size:130%;" ><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-36119518848634275422009-02-09T23:52:00.000-08:002009-02-09T23:55:26.657-08:00Chinta Chiguru Pappu Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNusSXO2aQo0-n81QSr1rdv2_4zrow93QYtodbiZrzSQvBx8AJSqAPX8ZC6Q-UcOXMG3AjV6spHfrHFQick9iaMTkB7-izTHoKIJlairr9jwsKb6LJyLcbzODuGqtzkiQvpBN1KyRe45oB/s1600-h/chintachiguru_pappu.JPG"><img style="cursor: pointer; width: 229px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNusSXO2aQo0-n81QSr1rdv2_4zrow93QYtodbiZrzSQvBx8AJSqAPX8ZC6Q-UcOXMG3AjV6spHfrHFQick9iaMTkB7-izTHoKIJlairr9jwsKb6LJyLcbzODuGqtzkiQvpBN1KyRe45oB/s320/chintachiguru_pappu.JPG" alt="" id="BLOGGER_PHOTO_ID_5301073508909795858" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup chinta chiguru (tender tamarind leaves)- remove the leaves from the stalks<br />1/2 cup split yellow moong dal (pesara pappu) OR tur dal/red gram lentil/kandi pappu<br />1 small onion finely chopped<br />4-5 green chillis (slit length-wise) adjust to suit your spice level<br />pinch of turmeric pwd<br />salt to taste<br /><br /><span style="font-weight: bold;">Tempering/Seasoning/Poppu/Tadka:</span><br />1 tsp oil<br />3/4 tsp mustard seeds<br />¾ tsp cumin seeds<br />5-6 garlic pods or pinch of asafoetida<br />2-3 dry red chillis ,de-seed and tear into two<br />10-12 curry leaves<br /><br /><span style="font-weight: bold;">METHOD:</span><br />Wash the split yellow moong dal. Add 1 1/2 cups of water, turmeric, onion and green chillis to the washed dal and let it cook till half done, i.e the dal should be half cooked.crush the tender tamarind leaves with your hand and add to the half cooked dal. Cover and cook on low heat till the leaves and dal are fully cooked and soft.oil in a pan. Add mustard seeds and let them splutter, add the cumin seeds, dry red chillis, garlic, curry leaves and fry for a few seconds till you find the flavor of the spices fill your kitchen.this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute. Turn off heat and leave covered for a few minutes before serving.with hot steamed rice, ghee, pickle of choice and papad or vadiyaalu.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-43919572362364101422009-02-09T23:47:00.000-08:002009-02-09T23:58:58.603-08:00ULAVA CHARU<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeOpKk9XmXa4ARLkIolI_3JeGYqEmJmrn5jJhs8nRWLUptNu_l58JJVi2LO2w7ZW4KXUxw9tqPxKQgtUNzfzttMTBW11qNO7g6lBB8-sTx-iBTIm5iMx88Q1U2MuuTxZAdEUQ05Yvnbia/s1600-h/6641.jpg"><img style="cursor: pointer; width: 240px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeOpKk9XmXa4ARLkIolI_3JeGYqEmJmrn5jJhs8nRWLUptNu_l58JJVi2LO2w7ZW4KXUxw9tqPxKQgtUNzfzttMTBW11qNO7g6lBB8-sTx-iBTIm5iMx88Q1U2MuuTxZAdEUQ05Yvnbia/s320/6641.jpg" alt="" id="BLOGGER_PHOTO_ID_5301075033602354210" border="0" /></a><br /><p style="font-weight: bold;"><span style="font-size:130%;"><u>Ingredients:</u></span></p> <p style="font-weight: bold;"><span style=";font-family:'Times New Roman';font-size:130%;" >Black ulavalu - 250 g<br />Tamarind - lemon size<br />Green chilies - 3<br />1 bunch curry leaves<br />Red chilies - 2<br />Cumin seeds - 1 tsp<br />Mustard seeds<br />2 tbsp oil Salt to taste<br /></span></p> <p style="font-weight: bold;"><span style=";font-family:'Times New Roman';font-size:130%;" >Method:</span></p> <ol style="font-weight: bold;"><li class="MsoNormal"><span style="font-size:130%;">Wash ulavalu well and soak in water for 6 hours. Pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.</span></li><li class="MsoNormal"><span style="font-size:130%;">Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.</span></li><li class="MsoNormal"><span style="font-size:130%;">Then add the boiled water, salt, green chilies and boil for 15-20 minutes.</span></li><li class="MsoNormal"><span style="font-size:130%;">Now blend the boiled ulavalu to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.</span></li><li class="MsoNormal"><span style="font-size:130%;">Remove from heat and serve with rice.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-16090263378636780822009-02-09T23:43:00.000-08:002009-02-09T23:46:46.683-08:00Gutti Dondakaayi<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lbdq2f6zdjehsL442Zu125OaiG-DYGedlMj-ZTknpk7Htz1sRfvAKJdwm8_aqKmflj-Om0h-3PCTm4w4Y9VIcOwfOQ3Y8FntnEB8nGujY_yilQhglSAnAVx6h16ElP5X6ZaDKGrvXaQ6/s1600-h/gutti+dondakaayi.jpg"><img style="cursor: pointer; width: 261px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lbdq2f6zdjehsL442Zu125OaiG-DYGedlMj-ZTknpk7Htz1sRfvAKJdwm8_aqKmflj-Om0h-3PCTm4w4Y9VIcOwfOQ3Y8FntnEB8nGujY_yilQhglSAnAVx6h16ElP5X6ZaDKGrvXaQ6/s320/gutti+dondakaayi.jpg" alt="" id="BLOGGER_PHOTO_ID_5301071488729597426" border="0" /></a><br /><br />Ingredients:<br />1/4 kg fresh tender dondakaayalu (gherkins,tondli,kunthroo)<br />4 dry whole red chillis<br />1/2 cup roasted channa dal(dalia,putanalla pappu)<br />1 tsp cumin seeds<br />7-8 garlic flakes,peeled<br />salt<br />oil for frying<br />10-12 curry leaves<br /><br />METHOD:<br />Clean the gherkins and make a vertical slit on one side length wise..i.e each gherkin should be intact and not cut into two pieces.<br />Heat oil for deep frying the slit gherkins.Deep fry the gherkins till slightly brown and cooked.Remove on absorbent paper and cool.<br />In the same oil add curry leaves and fry for one minute.Remove and cool.<br />Dry roast cumin seeds and red chillis.Cool.Now blend to a fine powder cumin seeds,red chillis,roasted channa dal and garlic.<br />Stuff this powder in the fried gherkin slits.<br />Heat 1 tbsp oil in a skillet and add the stuffed gherkins and fry on medium heat for 2 minutes, stirring till well blended.<br />Remove onto a dish and garnish with fried curry leaves.<br />Serve with rice.<br />Here in Andhra we use dondakai a lot in our cooking.You can also use the same method for cooking stuffed brinjals.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-20710498591255025232009-02-09T23:39:00.000-08:002009-02-09T23:42:36.464-08:00capsicum potato fry<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SLUaFtyM9ninvqzwoB4yX4Hmq4n20FWGgol-QmYURkVSvY1JXNg7kGKQsW-3xKEEPgj6SFEqAnQ_seYaAvrSSe4Mt2pmhCW886J0qW4gdvsATQVLwKuKDEEQfDUXHUUFIUO2YWxYRbxQ/s1600-h/capsicum_potato+fry.jpg"><img style="cursor: pointer; width: 223px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SLUaFtyM9ninvqzwoB4yX4Hmq4n20FWGgol-QmYURkVSvY1JXNg7kGKQsW-3xKEEPgj6SFEqAnQ_seYaAvrSSe4Mt2pmhCW886J0qW4gdvsATQVLwKuKDEEQfDUXHUUFIUO2YWxYRbxQ/s320/capsicum_potato+fry.jpg" alt="" id="BLOGGER_PHOTO_ID_5301070185933256658" border="0" /></a><br /><br />Ingredients:<br />3 capsicums – chopped<br />2 big potatoes- peeled and cubed<br />1 tsp cumin seeds (jeelakara, jeera)<br />10 whole pepper corns<br />1 cardamom (elaichi, elakayyi)<br />1” cinnamon stick (dalchini, dalchina chekka)<br />1 clove (lavanga)<br />oil & salt to taste<br />pinch of garam masala (optional)<br />1/4 tsp black pepper powder<br />10-15 leaves curry leaves<br /><br />METHOD:<br />Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add the whole spices and curry leaves and fry for a few seconds. Now add the potatoes and salt and let them cook with lid on medium heat till half cooked. Now add the capsicums and cook with lid on medium heat till completely cooked. Add pepper powder and pinch of garam masala and mix well . Turn of heat and serve hot with chappati / rice.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-42901269299138671242009-02-09T23:33:00.000-08:002009-02-09T23:38:54.460-08:00<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTaNFzDTaSwNwylQBEqqDAuuWyp27rNIjKGs-kOA9XW1IN4o5J4q5FououWDSC-cokJoBsTLPKx-RB7h-K_Mb9LbdoFZZBZ4PrjdIDW4f8YA43PeH5r7jHgZXFzVlxFqH3J2d6_c9wXwA/s1600-h/corn_bhel_imli_chutney.jpg"><img style="cursor: pointer; width: 231px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTaNFzDTaSwNwylQBEqqDAuuWyp27rNIjKGs-kOA9XW1IN4o5J4q5FououWDSC-cokJoBsTLPKx-RB7h-K_Mb9LbdoFZZBZ4PrjdIDW4f8YA43PeH5r7jHgZXFzVlxFqH3J2d6_c9wXwA/s320/corn_bhel_imli_chutney.jpg" alt="" id="BLOGGER_PHOTO_ID_5301068711619437682" border="0" /></a><br /><br /><span style="font-size: 85%;"><span style="font-style: italic;">Corn Bhel<br /><br />Ingredients:</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">3 tbsps of sev</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">2 tbsp of crushed roasted peanuts<br />1 boiled potato diced into small cubes<br /></span></span><span style="font-size: 85%;"><span style="font-style: italic;">¼ cup of boiled chick peas (kabuli channa)- optional</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">small cup of boiled corn kernel</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 small onion chopped finely</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 green chilli finely chopped</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 small tomato de-seeded and chopped finely</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">2 tbsp chopped fresh coriander leaves</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">big pinch of chaat masala pwd(optional)</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">¼ tsp red chilli pwd</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">½ tbsp lemon juice </span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">salt to taste </span></span><br /><br />METHOD:<br /></span><div style="text-align: justify; font-weight: bold;"><span style="font-size:130%;"><span style="font-size: 85%;">Combine all the ingredients and just before serving drizzle with tamarind chutney.The above ingredients would make 2 portions and is a meal by itself.If sev (gram flour based crispy savoury)isn't available,dont worry,as it tastes great even without it.</span><br /><span style="font-size: 85%;">Tamarind Date Chutney is a brown color,sweet and sour flavored dipping sauce made with tamarind pulp and pureed dates.It is generally used as a stir in with chaats or salads or drizzled over deep fried savoury snacks.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Tamarind Chutney:</span></span><br /></span></span></div><span style="font-weight: bold;font-size:130%;" ><span style="font-size: 85%;"><span style="font-style: italic;">Ingredients:</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 cup tamarind pulp </span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">½ cup fresh dates pureed</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">3/4 cup grated jaggery or brown Sugar</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1/2 tsp red chilli pwd</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 tsp cumin pwd</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 tsp saunf pwd (aniseed)</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1 tsp salt</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">1/2 tsp jeera powder</span></span><br /><span style="font-size: 85%;"><span style="font-style: italic;">2 cups water</span></span><br /><span style="font-size: 85%;"><br />METHOD:<br />Add the tamarind pulp, chopped dates,grated jaggery and water to a pan and cook on a medium flame stirring once in a while and once the dates and tamarind turn soft turn off heat and allow the mixture to cool.Grind to a smooth paste.</span><br /><span style="font-size: 85%;">Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes.Add the spices and mix well.Bring to a boil and turn off heat.Cool and serve.</span><br /><br /><span style="font-size: 85%;">Note: This chutney should have more of a sweeter flavour and less sour.So check the taste before turning off the heat and if you find that its more sour,add some more grated jaggery.This sauce can be stored in the refrigerator for a few weeks.</span><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-38814551051279984262009-02-09T23:26:00.001-08:002009-02-11T19:55:50.944-08:00gongura Pachadi<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnEERmrQJQjEV-qOfqDFzS2dMFT3AF56KSLyiYYuCLnedKRNsqygo1_jHssgGyDkBteWZ8-FiBB6FG7TFGm07hc2uRR9Yr4QMy4oJDdKNmO3OBkOcekU-URbjakTBrovknLypi9ZNbnZ4/s1600-h/gongura+pachadi.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnEERmrQJQjEV-qOfqDFzS2dMFT3AF56KSLyiYYuCLnedKRNsqygo1_jHssgGyDkBteWZ8-FiBB6FG7TFGm07hc2uRR9Yr4QMy4oJDdKNmO3OBkOcekU-URbjakTBrovknLypi9ZNbnZ4/s320/gongura+pachadi.jpg" alt="" id="BLOGGER_PHOTO_ID_5301067296883153714" border="0" /></a><br /><br /><span style="font-size:85%;">Ingredients:<br />4 big bunches fresh gongura leaves (red sorrel)<br />7-8 whole dry red chillis(de-seeded)<br />1 tsp methi seeds (fenugreek)<br />7-8 green chillis(less spice ones)<br />1 tbsp minapppapu (black gram dal)<br />1 tbsp senaga pappu (bengal gram dal)<br />1 tbsp coriander seeds<br />12-15 cloves garlic (peeled and lightly crushed)<br />4 tbsps oil<br />salt to taste<br /></span><span style="font-size:85%;"><br />Tempering:<br />3 tbsp oil (yes,its 3 tbsps as its a pickle)<br />1 tsp mustard seeds<br />2 whole dry red chillis<br />10 curry leaves<br /><br /></span><span style="font-size:85%;">METHOD:<br />Eperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.After 2 days wash the leaves.Spread over kitchen towel.<br />Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.The fried leaves should look like shown in the picture.<br /></span><span style="font-size:85%;">In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stirring constantly till light brown.Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.<br />Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.It should not be soft.<br />Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require a wee bit more oil like most pickles.</span><br /><span style="font-size:85%;">This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.<br /><br /></span><span style="font-size:85%;"><span style="font-style: italic;">Note: Use the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while grinding the ingredients.</span></span><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-23320508147557560582009-02-09T23:20:00.000-08:002009-02-09T23:24:00.283-08:00Bangaala dumpa Paalakura<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xMD_CGWFIeOiOLj1G5D2RdzPnLuMlGvOQ0AmpMUu2m3dLWHCQdQ8vvlQXfbeGTWEN31qcQKguCjMpyC4eWDKRgrsSlNhyphenhyphenv1QXmBygGXU1sGGyo-bXrTOIhqyNugFtAKedMfca0wuwKYp/s1600-h/potato+palal+gravy.jpg"><img style="cursor: pointer; width: 253px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xMD_CGWFIeOiOLj1G5D2RdzPnLuMlGvOQ0AmpMUu2m3dLWHCQdQ8vvlQXfbeGTWEN31qcQKguCjMpyC4eWDKRgrsSlNhyphenhyphenv1QXmBygGXU1sGGyo-bXrTOIhqyNugFtAKedMfca0wuwKYp/s320/potato+palal+gravy.jpg" alt="" id="BLOGGER_PHOTO_ID_5301065835403112514" border="0" /></a><br /><br />Ingredients:<br />4 potatoes boiled,peeled and cubed<br />3 medium onions sliced finely<br />3 green chillis slit length wise<br />1 big bunch of spinach leaves (palak,paala kura)tear into big pieces<br />1 tsp cumin seeds<br />5 garlic flakes chopped<br />10 curry leaves<br />1 tsp red chilli pwd<br />1 tsp coriander pwd<br />1/3 tsp cumin pwd<br />1/4 tsp garam masala pwd<br />salt<br />oil<br /><br />METHOD:<br />Boil 2 cups of water and add spinch,onions and green chillis.Let it cook for 7-8 minutes.Cool and make a paste of it.<br />Heat 1 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.<br />Now add the garlic and curry leaves and fry for 20 seconds.<br />Now add the spinach paste,chilli pwd,cumin pwd,coriander pwd and salt.Mix well.<br />Let this cook well till oil seperates.Keep stirring once in a while during the cooking process.<br />Now add the boiled cubed potatoes and mix well.Add one cup water and cover and cook till you get the desired gravy consistency.Adjust salt.<br />Add garam masala and garnish with coriander leaves.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-70222320802423257342009-02-09T23:17:00.001-08:002009-02-09T23:20:14.962-08:00Arati Kaaya Masala Vepudu<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kuBZAcUNp5aIxiYVgPHVRWe_Bimc1NcAVGOXVszdks_Pk-LGHao0HWMIzFXJ01TUfSr0t7Jwl74X46_upwHHaZqho_mZCOZXStyCULtB73IDUpQEtz8JkTiElMJAbx3Q7uM3sq0Cw_8M/s1600-h/arati+kaaya+masala+vepudu.jpg"><img style="cursor: pointer; width: 245px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kuBZAcUNp5aIxiYVgPHVRWe_Bimc1NcAVGOXVszdks_Pk-LGHao0HWMIzFXJ01TUfSr0t7Jwl74X46_upwHHaZqho_mZCOZXStyCULtB73IDUpQEtz8JkTiElMJAbx3Q7uM3sq0Cw_8M/s320/arati+kaaya+masala+vepudu.jpg" alt="" id="BLOGGER_PHOTO_ID_5301064601574833218" border="0" /></a><br /><br />Ingredients:<br />2 raw plantains, peeled, sliced into thick rounds<br />2 tbsp fresh grated coconut<br />3 medium onion peeled, sliced into thick rounds<br />2 green chillies slit length wise<br />1 tsp red chilli pwd<br />3/4 tsp coriander pwd<br />1/2 tsp cumin pwd<br />1/2 tsp fennel seeds pwd(saunf)<br />1/4 tsp garam masala pwd<br />1/2 tsp mustard seeds<br />1/2 tsp cumin seeds<br />10 curry leaves<br />2 tbsps oil<br />salt<br />1/2 cup water<br /><br />METHOD:<br />Take a wide plate and combine all the dry masalas except garam masala and saunf pwd with sliced onions and plaintains.<br />Heat a cooking vessel and add oil.Add mustard seeds and let them splutter.Now add the cumin seeds and curry leaves.Fry for 10 seconds.<br />Add slit green chillis and add the plaintains which have been combined with the masalas.Add grated coconut.Combine well.Sprinkle 1/2 cup of water and cover and cook.Let the plaintains cook in the steam.Once in a while stir.Add the garam masala pwd ,saunf pwd and adjust salt towards the end of the cooking.Once the plaintains are cooked till soft remove from heat and serve with hot rice.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-67642227565336561122009-02-09T23:13:00.000-08:002009-02-09T23:16:31.200-08:00Carrot Perugu Pachadi<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAdt8zkaKF2CSZW-qBMeqdzLEExgm78oFKvNdQ-YDAVQLE0cAVYNnHinxr5N6vF30cTJGGZfByQtHSsHmmPf6TTqJVT6kcQ6HN0X8MY765wFAHXCV9HZGQz4_Bt_FsAZWzyuakd48saj3/s1600-h/carrot+perugu+pachadi.jpg"><img style="cursor: pointer; width: 231px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAdt8zkaKF2CSZW-qBMeqdzLEExgm78oFKvNdQ-YDAVQLE0cAVYNnHinxr5N6vF30cTJGGZfByQtHSsHmmPf6TTqJVT6kcQ6HN0X8MY765wFAHXCV9HZGQz4_Bt_FsAZWzyuakd48saj3/s320/carrot+perugu+pachadi.jpg" alt="" id="BLOGGER_PHOTO_ID_5301063846615410114" border="0" /></a><br /><br />Ingredients:<br /><br />3/4 cup grated carrot<br />1/2 tsp grated fresh ginger root<br />1 chopped small onion<br />1 cup fresh plain yogurt<br />1 chopped green chilli or large pinch fresh ground black pepper<br />1 tbsp ghee (clarified butter)<br />1/2 tsp cumin seeds<br />1/2 tsp mustard seeds<br />pinch of asafoetida (hing)<br />10 curry leaves<br />salt to taste<br />1 tbsp chopped fresh coriander leaves (cilantro)<br />1 tbsp grated coconut (optional)<br /><br />Whip the yogurt until smooth.Keep aside.<br />Grate carrot.Keep aside.<br />Heat ghee in a skillet.Add mustard seeds and let them splutter.<br />Now add cumin seeds,asafoetida,curry leaves.Fry for 10 seconds.<br />Now add the chopped green chillis,grated ginger and onions.Fry for 2-3 minutes.<br />Add turmeric powder and grated carrot,coconut and fry for 4-5 minutes.<br />Stir constantly so that it doesnt burn.<br />Remove from fire and cool.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-46496637579809608982009-02-09T22:31:00.000-08:002009-02-09T22:34:02.194-08:0010 Minute Chicken Curry<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXJx_VppKsKMS6SrEXgQp8zW5oY-NQMb_Vx9zNY9WRj19xoQfKfvipVIPwQQmVFJ2_gHWjPvkYk12BGU03lhSNzLyh_wR73q1vN1D7ZSwWBpPKe41ps2fGueO4ts5fH7jRb5b3PrM_EpN/s1600-h/10_minute_chicken_curry.jpg"><img style="cursor: pointer; width: 239px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXJx_VppKsKMS6SrEXgQp8zW5oY-NQMb_Vx9zNY9WRj19xoQfKfvipVIPwQQmVFJ2_gHWjPvkYk12BGU03lhSNzLyh_wR73q1vN1D7ZSwWBpPKe41ps2fGueO4ts5fH7jRb5b3PrM_EpN/s320/10_minute_chicken_curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5301052788904964050" border="0" /></a><br /><br /><strong>Ingredients:</strong></span> <div style="font-weight: bold;" align="left"> </div> <span style="font-weight: bold;font-size:130%;" ><strong>For the Chicken Curry:</strong><br />3 tbsp olive oil<br />1 medium onion, peeled and sliced<br />400g / 14oz chicken fillets, skinned and chopped<br />2 cloves garlic, crushed or chopped<br />1 green chilli, seeded and chopped<br />¼ tsp salt<br />¼ tsp turmeric<br />½ tsp ground cumin<br />¼ tsp ground coriander<br />1 tsp tomato puree<br />¼ tsp garam masala or 1 tsp curry paste<br />2 tbsp double cream<br /><strong><br />For the Spicy Salad:</strong><br />1 tbsp olive oil<br />¼ tsp ground black pepper<br />½ green chilli, seeded and very finely chopped (optional)<br />Pinch of salt (optional)<br />½ tsp runny honey<br />1 tbsp balsamic or cider or wine or malt vinegar<br />1 packet mixed green salad leaves a creamier texture.<br /><strong><br />Preparation:</strong><br />Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and put in the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake. Now add the salt, turmeric, cumin and coriander to the chicken mixture.<br /><br />Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream. Put the salad leaves into a bowl, shake the dressing again, then pour it over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.<br /><br />Tip: Use ¼ teaspoon of chilli powder instead of the green chillies.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-86862627882191834132009-02-09T22:28:00.000-08:002009-02-09T22:31:05.244-08:00Aloo Pakoras<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYwk96a2j26mL0WjRtoZjl10pvWnDhWZS7UzFlhj_Z78nx-YgAkIttG7lfyJbqkY72K-2zd0i-qknPYXlYXLEcV-8jMHUF22DauxSLIA6d8jJAeIIAPnW_v1dczN0NfRL0ix78qyoqnqE/s1600-h/aloo_pakoras.jpg"><img style="cursor: pointer; width: 224px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYwk96a2j26mL0WjRtoZjl10pvWnDhWZS7UzFlhj_Z78nx-YgAkIttG7lfyJbqkY72K-2zd0i-qknPYXlYXLEcV-8jMHUF22DauxSLIA6d8jJAeIIAPnW_v1dczN0NfRL0ix78qyoqnqE/s320/aloo_pakoras.jpg" alt="" id="BLOGGER_PHOTO_ID_5301052142005020194" border="0" /></a><br /><br /><strong><strong>Ingredients:</strong></strong><br />Serves 2-4</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >Vegetable oil, for deep frying</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >2 medium sized potato, peeled and coarsely grated</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >1 green chilli, finely chopped</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >¼ tsp coriander seeds</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >¼ tsp cumin seeds</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >50g/2 oz gram (chickpea) flour</span><div style="font-weight: bold;" align="left"> </div><span style="font-weight: bold;font-size:130%;" >¼ - ½ tsp salt</span><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><p style="font-weight: bold;" align="left"> <span style="font-size:130%;"><strong>Preparation:</strong><br /></span></p><p style="font-weight: bold;" align="left"><span style="font-size:130%;">Heat the oil in a deep saucepan or a deep-fat fryer.In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.</span></p><span style="font-weight: bold;font-size:130%;" ><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-81764888028988145322009-02-09T22:27:00.000-08:002009-02-09T22:28:13.409-08:00Indian Omelette<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPfKIqvFyS2qABzQUz9_NvYV1V_-K47PQx6y1WnuiIUDNHzsQUJwuVv1PKlBXt_-h7CSPHtZ2qI9ekPDAJput3U9TDCvK3K2VBPCaZ4kk2N4os5SNGH0x4HNS8M5cSG9MqFc7sKB0VKob/s1600-h/indian_omelejpg.jpg"><img style="cursor: pointer; width: 233px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPfKIqvFyS2qABzQUz9_NvYV1V_-K47PQx6y1WnuiIUDNHzsQUJwuVv1PKlBXt_-h7CSPHtZ2qI9ekPDAJput3U9TDCvK3K2VBPCaZ4kk2N4os5SNGH0x4HNS8M5cSG9MqFc7sKB0VKob/s320/indian_omelejpg.jpg" alt="" id="BLOGGER_PHOTO_ID_5301051556909040450" border="0" /></a><br /><br /></span><p style="font-weight: bold;" align="left"><span style="font-size:130%;"> <strong> Ingredients:</strong></span></p><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><div style="font-weight: bold;" align="left"> </div><p style="font-weight: bold;" align="left"><span style="font-size:130%;">Serves 2<br />2 medium eggs<br />½ onion, peeled and finely chopped<br />1 green chilli, seeded and finely chopped<br />1 tbsp fresh coriander, finely chopped<br />Pinch of salt<br />Pinch of black pepper<br />1 tbsp vegetable or sunflower oil<br />1 fresh tomato, finely chopped, for garnish</span></p><div style="font-weight: bold;" align="left"> </div><p style="font-weight: bold;" align="left"><span style="font-size:130%;"><strong> Preparation:</strong></span></p> <p style="font-weight: bold;" align="left"><span style="font-size:130%;">Whisk together all of the ingredients except the oil and the tomato in a bowl with a fork. Heat the oil in a frying pan. Carefully pour the omelette mixture into the pan and cook for 30-45 seconds, then flip over the omelette and cook on the other side. Serve scattered with the chopped tomato, and with some bread or toast.</span></p><span style="font-weight: bold;font-size:130%;" ><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-44994962101464458482009-02-09T22:06:00.000-08:002009-02-09T22:08:56.335-08:00Cucumber salad<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMZ66xAQKHzdK6Uos1IBNvyevqIHJ7WwSg1chpBSgxNA-98xtiFnHiahm4JZSYlbCy46sFNC1MdwQ8Ah28J2qG1J44GfYdbJfqlsopLKlmo_zD3TvncUUsypBCx7EHCK3Bc1lQI8b2bVH/s1600-h/Cucumber-salad.jpg"><img style="cursor: pointer; width: 206px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMZ66xAQKHzdK6Uos1IBNvyevqIHJ7WwSg1chpBSgxNA-98xtiFnHiahm4JZSYlbCy46sFNC1MdwQ8Ah28J2qG1J44GfYdbJfqlsopLKlmo_zD3TvncUUsypBCx7EHCK3Bc1lQI8b2bVH/s320/Cucumber-salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5301046476766056386" border="0" /></a><br /><strong><br />Cucumber salad</strong></span> <p style="font-weight: bold;" class="style10black"><span style="font-size:130%;"><em>1 medium telegraph cucumber<br /> 2 spring onions<br /> 1 medium red onion, finely chopped<br /> 2 tablespoons chopped coriander<br /> salad leaves<br /> 2 tablespoons fish sauce<br /> 2 tablespoons lime juice<br /> 1 tablespoon light olive oil<br /> 1/2 teaspoon chilli flakes</em></span></p> <p style="font-weight: bold;" class="style10black"><span style="font-size:130%;">Peel the cucumber. Halve lengthwise and remove the seeds. Cut into chunks about 1cm thick.</span></p> <p style="font-weight: bold;" class="style10black"><span style="font-size:130%;">Chop the spring onions diagonally into 1cm lengths. Place with the finely chopped red onion and cucumber in a bowl. Whisk together the fish sauce, lime juice, oil and chilli flakes and pour over the vegetables. Toss well to mix.</span></p> <p style="font-weight: bold;" class="style10black"><span style="font-size:130%;">Line a serving dish with the salad greens then tip on the cucumber salad and sprinkle over the coriander.</span></p><span style="font-weight: bold;font-size:130%;" ><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-57065597343547140292009-02-07T06:32:00.001-08:002009-02-07T06:34:49.405-08:00Strawberry Heart Cake Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRxZPvduGgNA_5_HDBRHkgT5QLsebRI_vIynoCZKfHOoCG7Y7uxRmcs98ZWEOft872j29oeGOZgCFAFPKy-CDZa6q8_qexA3x4TUNTv9IRF0MdHLxQlmE-UAIKhalYZxPB7-DUxotnFkV/s1600-h/strawberry-heart-cake.jpg"><img style="cursor: pointer; width: 207px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRxZPvduGgNA_5_HDBRHkgT5QLsebRI_vIynoCZKfHOoCG7Y7uxRmcs98ZWEOft872j29oeGOZgCFAFPKy-CDZa6q8_qexA3x4TUNTv9IRF0MdHLxQlmE-UAIKhalYZxPB7-DUxotnFkV/s320/strawberry-heart-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5300063579472925874" border="0" /></a><br /><br />Ingredients: <br /> 4 Eggs<br /> 1/2 cup Cold Water<br /> 1/3 cup Vegetable Oil<br /> 1/2 cup Butter (softened)<br /> 3 tbsp All-Purpose Flour<br /> 3 ounces Strawberry Gelatin<br /> 5 cups Confectioners' Sugar<br /> Red-Hot Candies (optional)<br /> 18.25 ounces White Cake Mix<br /> 10 ounces Frozen Sweetened Strawberries (thawed)<br /><br />How to make Strawberry Heart Cake:<br />Take a mixing bowl and add cake mix, gelatin and flour to it. Add oil and eggs to it and mix properly.<br />Set aside 1/2 cup of syrup for frosting.<br />Drain strawberries; add berries and water to the egg mixture batter and mix properly.<br />Now place the batter evenly in the two waxed paper lined 8 inches baking pans, one square and one round.<br />Bake the cake for 30 to 35 minutes in the square shaped baking pan and for about 35 to 40 minutes in the round shaped baking pan at 350 degrees Fahrenheit.<br />Allow them to cool for about 10 minutes.<br />Transfer to the wire racks and let the cakes to cool completely.<br />Take a small mixing bowl; add butter and 1/2 cup of reserved syrup to it.<br />Combine sugar with it and beat for about 2 minutes, till the mixture is light and soft.<br />Place the square cake on a 20 x 15 inches covered board and rotate the cake so that it seems to be a diamond.<br />Now make two semi-circles from the circle cake.<br />Set the semi-circles on the top two sides of the diamond to create a heart shape.<br />Decorate the cake with butter-syrup mixture as well as with red-hots candies if desired.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-64118429904833319702009-02-07T06:29:00.001-08:002009-02-07T06:31:28.183-08:00Pineapple Whip Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhfn0fgPZ_u2pJykiMENGUoVKTcNucUSh-jDrHqmVlMsQJTSXYNQmTPd3nXsGPt7I6esec8JuhgzfQ-OV1EvOUoj5piqCyMgWny3Dyzzypi5A8kXpTHOWURM-fUlll2wykZjsGpeOGgq6/s1600-h/pineapple-whip.jpg"><img style="cursor: pointer; width: 210px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhfn0fgPZ_u2pJykiMENGUoVKTcNucUSh-jDrHqmVlMsQJTSXYNQmTPd3nXsGPt7I6esec8JuhgzfQ-OV1EvOUoj5piqCyMgWny3Dyzzypi5A8kXpTHOWURM-fUlll2wykZjsGpeOGgq6/s320/pineapple-whip.jpg" alt="" id="BLOGGER_PHOTO_ID_5300062692771313442" border="0" /></a><br /><br />Ingredients: <br /> 300 ml Canned pineapple juice<br /> 600 ml Pineapple jelly packet<br /> 140 ml Water<br /> Sugar<br /><br />How to make Pineapple Whip:<br />Dissolve the jelly in 140 ml water.<br />Stir it in the remaining water and pineapple juice.<br />Add sugar if needed.<br />When it becomes cool, whisk until a thick froth is formed.<br />When there is a trail formation in the froth, put it quickly into a glass dish.<br />Pineapple Whip is ready.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-71005185203706122652009-02-07T06:26:00.001-08:002009-02-07T06:29:12.917-08:00Peanut Butter Marshmallow Squares Recipe<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQt7wjg1qWCzKCB08dw261FmsvDSl93ll7QARFaQTOcKZB9gUfRybq83zgH_E-iHsnwpyej1kqqqywSRKSexxxF6BgUfqOTZ16MQM0Bs7QqldVxWPcbTPUxuhv0nSXBkouAfwAr-nDUcy/s1600-h/peanut-butter-marshmallow-squares.jpg"><img style="cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQt7wjg1qWCzKCB08dw261FmsvDSl93ll7QARFaQTOcKZB9gUfRybq83zgH_E-iHsnwpyej1kqqqywSRKSexxxF6BgUfqOTZ16MQM0Bs7QqldVxWPcbTPUxuhv0nSXBkouAfwAr-nDUcy/s320/peanut-butter-marshmallow-squares.jpg" alt="" id="BLOGGER_PHOTO_ID_5300061904118893682" border="0" /></a><br /><br />Ingredients: <br /> 1 Cup peanut butter<br /> 3-1/2 Ounces miniature marshmallows<br /> 1/2 Cup butter<br /> 1 pkg Butterscotch chips<br /> 1 Cup flaked coconut<br /> 1 Cup chopped walnuts<br /><br />How to make Peanut Butter Marshmallow Squares:<br />In a double boiler, pour water halfway to top and bring it to boil.<br />Minimize the heat to a boil. In the top of double boiler, melt butterscotch chips, butter, and peanut butter and then remove from the flame.<br />Stir in walnuts, coconut and marshmallows.<br />Mix the mixture in a buttered pan. Cool it and cut into squares. If desired store in refrigerator.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-3460042440842306862009-02-07T06:22:00.001-08:002009-02-07T06:26:09.749-08:00Orange Jelly Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDJSwfJH1g4wxfcpGBgQYiUeD4gZ4PDbQaZ-Lb6M1hETSfrZr87T_MWgq15VvpbTqI-gM3AWWVMAWxTi-Tv50-IRDAo93svnzTiiCvSaq8sGe0yJjwwN_rXSqKiyq1Swee8rfZ-r6lXeA/s1600-h/orange-jelly.jpg"><img style="cursor: pointer; width: 224px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDJSwfJH1g4wxfcpGBgQYiUeD4gZ4PDbQaZ-Lb6M1hETSfrZr87T_MWgq15VvpbTqI-gM3AWWVMAWxTi-Tv50-IRDAo93svnzTiiCvSaq8sGe0yJjwwN_rXSqKiyq1Swee8rfZ-r6lXeA/s320/orange-jelly.jpg" alt="" id="BLOGGER_PHOTO_ID_5300061045312162386" border="0" /></a><br /><br />Ingredients: <br /> 1-1/2 tbsp Gelatin<br /> 1/4 cup Cold Water<br /> 1/2 cup Boiling Water<br /> 1/2 cup Sugar<br /> 1/4 tsp Salt<br /> 6 tbsp Lemon Juice<br /> 1-1/2 tsp Grated Orange Rind(optional)<br /> 1-1/2 cups Orange Juice<br /> Cream or Custard sauce<br /><br />How to make Orange Jelly:<br />Take gelatin and soak it cold water for 20 minutes.<br />Now dissolve it in the boiling water.<br />Add sugar and salt and stir until dissolved.<br />Add lemon juice, orange rind, and orange juice.<br />Pour the jelly into a wet mold, refrigerate until it becomes firm.<br />Unmold it and serve it with Cream or Custard Sauce.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-74808612787116311512009-02-07T06:18:00.000-08:002009-02-07T06:21:34.754-08:00Heart Shaped Cake Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOntwnv6YherN9nh0L9aIOsocMUDrv6_69OBZJ-cpWFl1zMkRulc51uy_MslA9bPQ5Dsv8CRtgLU11WvcvHdiiK7uQuRyEDpNfdxLuI2FK_dt_X2Fg8LRHmj3yGmPKRghP4GyOvpoa3s3Y/s1600-h/heart-shaped-cake.jpg"><img style="cursor: pointer; width: 205px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOntwnv6YherN9nh0L9aIOsocMUDrv6_69OBZJ-cpWFl1zMkRulc51uy_MslA9bPQ5Dsv8CRtgLU11WvcvHdiiK7uQuRyEDpNfdxLuI2FK_dt_X2Fg8LRHmj3yGmPKRghP4GyOvpoa3s3Y/s320/heart-shaped-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5300060019162803634" border="0" /></a><br /><br />Ingredients: <br /> For Cake<br />18.25 ounces White Cake Mix<br /> 3 ounces Red Jell-O Powder (Strawberry, Raspberry, or Cherry flavor)<br /> 1 cup Milk<br /> 3 Eggs<br /> 2 tsp Vanilla Extract<br /> 1/2 cup Butter (melted)<br /> 3 cups Buttercream Frosting<br /><br />For Buttercream Frosting<br /> 1/2 cup Butter (softened)<br /> 4 tbsp Milk<br /> 3 - 3/4 cup Confectioner's Sugar (sifted)<br /> 2 tsp Vanilla Extract<br /> Liquid Food Coloring (optional)<br /><br />How to make Heart Shaped Cake:<br />For Buttercream Frosting<br />Take a big bowl and beat butter in it with an electric mixer for 30 seconds. Keep the speed low.<br />Combine sugar, milk, and vanilla with it and now beat for one minute on low speed.<br />Now raise the speed of the mixer to medium and keep beating for another one minute till frosting is fluffy.<br />Now add food color to it. Just put few drops at a time.<br />Keep beating till the desired shade is reached.<br />If frosting is thin, add more confectioners' sugar and if it is thick, add milk.<br /><br />For Cake<br />Preheat the oven to 350 degrees Fahrenheit.<br />Grease a 9 inches round cake pan and one 9 inches square cake pan properly. Dust uniformly with flour, keep it aside.<br />Take a big mixing bowl and add cake mix, Jell-O powder, milk, butter, eggs, and vanilla.<br />Now beat for one minute with an electric mixer, keeping the speed low.<br />Raise the speed of the mixer to medium and keep on beating for about two minutes, till the batter is soft and properly blended.<br />Now place the batter evenly in the two prepared pans.<br />Bake in the preheated oven for 25 to 30 minutes, till the light brown color is reached as well as a toothpick placed in the center of the cake comes out clean. Allow the cakes to cool on wire racks for about 10 minutes.<br />To make a heart shaped cake, rotate the square cake so that it seems to be a diamond.<br />Now make two semi-circles from the circle cake.<br />Set the semi-circles on the top two sides of the diamond to create a heart shape.<br />Use buttercream frosting and decorate the cake.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-16720117196757696632009-02-07T06:16:00.000-08:002009-02-07T06:18:32.001-08:00Eggless Cake Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpehCMLMfhGrak9SfVLLqIdjK8THK6Sr6wObNfc9n4L8hC7-zvPCcODPPZu0uwLGb0jFJzPn_74ddbniwhlVVq9CRqu_Gi_8iI8FFSpI4V2mHI_MJ-rt7ZGCj28R3NKxYRIynAEDRuDK3d/s1600-h/eggless-cake.jpg"><img style="cursor: pointer; width: 206px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpehCMLMfhGrak9SfVLLqIdjK8THK6Sr6wObNfc9n4L8hC7-zvPCcODPPZu0uwLGb0jFJzPn_74ddbniwhlVVq9CRqu_Gi_8iI8FFSpI4V2mHI_MJ-rt7ZGCj28R3NKxYRIynAEDRuDK3d/s320/eggless-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5300059442903732738" border="0" /></a><br /><br />Ingredients: <br /> 1 Cup grated mixed fruits / 1 Cup mashed banana with little lime juice<br /> 1 Cup water<br /> 1 Cup sugar<br /> 2 Cups self-rising flour<br /> 1/4 Cup milk<br /> 125 gms Butter<br /> 1 tsp Soda bicarbonate<br /> Vanilla essence<br /><br />How to make Eggless Cake:<br />Heat water, sugar and butter together till the butter melts.<br />Let the above mixture cool completely.<br />Add soda bicarbonate to mixture.<br />Mix flour, fruit and milk in a bowl.<br />Mix both the mixtures.<br />Add Vanilla essence according to the amount of cake.<br />Pour the whole batter into a greased pan.<br />Bake it at 180 C for one hour.<br />Eggless cake is ready.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-18625116181423081922009-02-07T06:14:00.001-08:002009-02-07T06:16:12.408-08:00Choco Roll Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiiJ8rMzs1KyOF0Zm_7J6_Cxm2V2aytyja6P7MP2uKqpW26PJULLDwuOF7T0Uv4kbiq7UCDrqJNoorRSdAhXagKz7LzWCmpULYFq0OIwyqwR8ij4aWSJLZLOE0C_SxDzvKwxgko5fvgOd/s1600-h/choco-roll.jpg"><img style="cursor: pointer; width: 221px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiiJ8rMzs1KyOF0Zm_7J6_Cxm2V2aytyja6P7MP2uKqpW26PJULLDwuOF7T0Uv4kbiq7UCDrqJNoorRSdAhXagKz7LzWCmpULYFq0OIwyqwR8ij4aWSJLZLOE0C_SxDzvKwxgko5fvgOd/s320/choco-roll.jpg" alt="" id="BLOGGER_PHOTO_ID_5300058850787059442" border="0" /></a><br /><br />Ingredients: <br /> 1 Tin Condensed Milk<br /> 1/2 cup Cocoa Powder<br /> 1-1/2 cups Grated Coconut<br /> 3/4 cups Crushed Nuts<br /> 1 cup Crushed Marie Biscuits<br /><br />How to make Choco Roll:<br />Mix together all the ingredients in a pan.<br />Heat it on medium heat ,stirring frequently.<br />When it starts thickening and comes in a lump, turn off the heat.<br />Make cylindrical shaped rolls out of the mixture.<br />Wrap each roll carefully in cling film.<br />Keep the wrapped rolls in refrigerator for about an hour.<br />After the due time, take the rolls out of the fridge. Remove the cling film from them and cut each roll into slices.<br />Choco Roll is ready to serve.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-41526317665286297542009-02-07T06:11:00.001-08:002009-02-07T06:13:25.892-08:00Yellow Cake Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMtoUxdJd8vHsVekpGOqCBpRniwZelncEQCgWdZQNO8yY9QwuoV2xL2XOX2dQs2omIJeD53ctOfOF0FN2mq8biWipHcipTgL_dXwIxvnbJ73AGMbkHS4a9tG3JbgmLxLqshLREp6q6sk_/s1600-h/yellow-cake.jpg"><img style="cursor: pointer; width: 217px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMtoUxdJd8vHsVekpGOqCBpRniwZelncEQCgWdZQNO8yY9QwuoV2xL2XOX2dQs2omIJeD53ctOfOF0FN2mq8biWipHcipTgL_dXwIxvnbJ73AGMbkHS4a9tG3JbgmLxLqshLREp6q6sk_/s320/yellow-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5300058008931881346" border="0" /></a><br /><br />Ingredients: <br /> 3-3/4 Cups all-purpose flour<br /> 2-1/2 Cups buttermilk<br /> 1 Cup butter<br /> 2-1/2 Cups white sugar<br /> 1-1/2 tsp Vanilla extract<br /> 2-1/4 tsp Baking powder<br /> 2 -1/2 tsp Baking soda<br /> 3 Eggs<br /><br />How to make Yellow Cake:<br />Preheat oven to 350 degrees F.<br />Grease and flour the two 9x13 inches pans.<br />Mix the flour, baking powder and baking soda, keep aside.<br />Take a big bowl, cream together the butter and sugar till light and fluffy.<br />Beat in the eggs one at a time and then stir in vanilla.<br />Beat in the flour mixture alternately with the buttermilk, mixing just till incorporated. Now pour the batter into prepared pans.<br />Bake in the preheated oven for about 35 to 40 minutes or till a toothpick inserted into the middle of the cake comes out clean.<br />Cool the yellow cake.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-82847590555565098412009-02-07T06:04:00.000-08:002009-02-07T06:10:58.896-08:00Vanilla Cake Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIBoqt2iQbFfMy5ed3TR3tRqnVzdaY19lBiMrIxVvOkzacSjVBm7FVcyqpA3twCTCehmP4O9U9_9M_YIlEHts58-x5SvgRjj830fBQG1z66yUcc-qQMVxxH8tY0N5-XJ-it9SFc6ag1pX/s1600-h/vanilla-cake.jpg"><img style="cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIBoqt2iQbFfMy5ed3TR3tRqnVzdaY19lBiMrIxVvOkzacSjVBm7FVcyqpA3twCTCehmP4O9U9_9M_YIlEHts58-x5SvgRjj830fBQG1z66yUcc-qQMVxxH8tY0N5-XJ-it9SFc6ag1pX/s320/vanilla-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5300056892782883346" border="0" /></a><br /><br />Ingredients: <br /> 1 Cup sugar<br /> 6 Eggs<br /> Vanilla extract<br /> 1-1/2 Cup cake flour<br /> 2-1/2 tsp Baking powder<br /> 1/4 tsp White vinegar<br /> 1/4 tsp Salt<br /> 1/3 Cup oil<br /> 1/3 Cup milk<br /><br />How to make Vanilla Cake:<br />Mix the cake flour, baking powder and salt in a bowl.<br />Then, mix the egg yolk, 1/2 cup sugar, Vanilla extract and milk in other bowl.<br />Add oil to the mixture of egg yoke, sugar, Vanilla extract and milk and mix well.<br />Mix the mixtures of both bowls.<br />Mix the egg white, remaining sugar and vinegar separately till it becomes fluffy.<br />Add the mixture to the previous one and mix them well.<br />Preheat the oven at 375 degrees.<br />Bake the mixture for 25 minutes in preheated oven.<br />Vanilla Cake is ready.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9002132294781728127.post-87801859513824454822009-02-07T06:01:00.001-08:002009-02-07T06:04:43.865-08:00Strawberry Cake Recipe<span style="font-weight: bold;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2x2IuYGmlievTyJ5gycwXKiI90nD1L_sgLINg7qtqUgIrHIRhmCa_fGUYavAQmYnZ5VzrynmfknergZu4HAK_aEi8_UUoKRkLz2dka1f6M0mXZP1npshlajLYJ1LUD8iXFuyVNLnfctq/s1600-h/recipe_598.jpg"><img style="cursor: pointer; width: 211px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2x2IuYGmlievTyJ5gycwXKiI90nD1L_sgLINg7qtqUgIrHIRhmCa_fGUYavAQmYnZ5VzrynmfknergZu4HAK_aEi8_UUoKRkLz2dka1f6M0mXZP1npshlajLYJ1LUD8iXFuyVNLnfctq/s320/recipe_598.jpg" alt="" id="BLOGGER_PHOTO_ID_5300055516853565938" border="0" /></a><br /><br />Ingredients: <br /> 1 Package(2-layer size) white cake mix<br /> 1 Package (3 ounces) strawberry-flavored gelatin powder<br /> 4 Eggs, lightly beaten<br /> 1 Cup vegetable oil<br /> 3/4 Cup mashed strawberries<br /> Strawberry Icing<br /> 1/2 Cup butter<br /> 1 Pound confectioners' sugar<br /> 1/4 Cup water<br /><br />How to make Strawberry Cake:<br />Take the cake mix and gelatin powder in a big bowl.<br />Beat in oil, eggs, water and strawberries.<br />Pour the mixture into greased and floured cake pans.<br />Bake it for 30 minutes at 350 F.<br />Stop baking when a toothpick inserted comes out clean.<br />Beat the butter and confectioner’s sugar together for icing.<br />Spread Strawberries between cake layers and frost top and sides.<br />Cool and frost with Strawberry icing.<br />Strawberry Cake is ready.<br /><br /></span>Unknownnoreply@blogger.com0