Foods

=media type="custom" key="6997207"= = = =BOONDI LADOO RECIPE=



Ingredients:



1 cup Besan 1 pinch Kesari 1 pinch Cardamom powder 1 tbsp Rice flour 1 pinch Baking Powder 1 tbsp Melon seeds 1 tbsp Broken Cashew nut 2 cups Oil Sugar 1 cup Water

How to make boondi laddu:
 * Mix the flour, rice flour, baking powder and colour.
 * Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
 * Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
 * Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
 * If the mixture cools balls cannot be made as the sugar crystallizes.

=RECIPE FOR JALEBI=



Ingredients:

2 cups All purpose flour (maida) 11/2 tbsp fine grained semolina or rice flour 1/4th tsp baking powder 2 tbsp curd (plain yogurt) 11/4th cups warm water 1/2 tsp saffron threads, slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp kewra water or rose water Ghee or vegetable oil for frying

How to make jalebi:
 * Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
 * Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
 * Set aside for about 2 hours to ferment.
 * Whisk thoroughly before use.
 * Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
 * Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
 * Deep fry them until they are golden and crisp all over but not brown.
 * Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
 * Leave for at least 4-5 minutes so that they soak the syrup.
 * Take the jalebi out of syrup and serve hot.



=CHILLI PANEER RECIPE=

(Cottage Cheese)
= =

350 gms Paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water

How to make chilly paneer:


 * Cut the paner into cubes.
 * Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
 * Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
 * Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
 * Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
 * Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

=INDIAN VEGETABLE CURRY RECIPE=



Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander

How to make vegetarian curry:
 * Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
 * Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
 * When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

=STUFFED TOMATO RECIPE=



Ingredients:

5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt, Red chili powder to taste. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil

How to make bharwan tamatar:


 * Wash the tomatoes and set dry.
 * Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops.
 * Heat oil in a kadhai add chopped onions and green chilies till tender.
 * Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
 * Add paneer ,mix well and cock for a minute.
 * Fill tomatoes with the mixture.
 * Top with grated cheese and chopped coriander.
 * Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
 * Serve the stuffed paneer tomato hot.

=HARA CHANA MASALA RECIPE=



Ingredients:

1.4 kg Hara Chana 50ml oil 4gm ginger and green chilly, chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder 5 gm chopped coriander
 * Garnishes:**

Preparation:
 * Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
 * Add hara channa and cook until done.
 * Add lemon juice, chopped coriander and garam masala powder.
 * Garnish the hara chana masala with chopped corriander and serve hot.

=BHINDI BHAJI RECIPE=



Ingredients:

1 pound okra 2 medium onions, chopped 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp cumin 3 large tomatoes 2 tsp oil 1/2 cup chopped cilantro

How to make bhindi dopiaza :


 * Cut the tip and the very bottom from the okra just to clean it, but do not slice.
 * Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
 * Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
 * Serve the bhindi bhaji with rice, naan or pita bread.

=COCONUT BARFI RECIPE (Nariyal Ki Burfi)=



Ingredients:

225 gms Khoya 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp pistachios (grated)
 *   ||  ||

How to make coconut burfi:
 * Mix khoya and coconut and fry them lightly with ghee on a low heat.
 * Add cardamom and mix well.
 * Prepare one-string syrup by dissolving sugar in the water.
 * Now stir the coconut mixture into the syrup.
 * Grease the plate and spread the grated nuts on it.
 * Spread the prepared evenly over the plate and allow it to cool.
 * Now with the knife, cut it into desired shapes.
 * Turn them over so that nuts covered part appears on the top.
 * Nariyal ki burfi is ready to be served.

=BESAN BARFI RECIPE=



Ingredients:


 *   ||  ||

200 gms Bengal Gram 200 gms Sugar (powder) 10 gms Ghee 10 gms Kismis 1/2 tsp Cardamom powder

Preparation of besan barfi :


 * Heat the ghee and cook the besan on medium flame till the raw smell disappears.
 * Make sure the colour of the besan does not change. Add the sugar and turn.
 * Remove from fire. Mix in the kismis and cardamom powder.
 * Spread out on an inverted greased plate. When firm cut into squares. Besan ki burfi is ready to be eaten.

[|Chicken barbeque]
1 whole chicken 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 3 tablespoons of calamansi juice or lemon juice 1/2 cup of sprite, 7up or beer 2 cups of tanglad (lemon grass) for stuffing 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper. Let stand marinate in the refrigerator for 1 to 3 hours. Stuff the chicken cavity with tanglad (lemon grass). Cook chicken on grill or in oven until golden brown

__________________________________________________________________

Vegetable soup
2 tbsp. margarine 1/4 cup onions, chopped 1/4 cup Baguio beans, sliced thinly 1/4 cup carrots, diced 1/4 cup cabbage, cut into strips 1/4 cup pechay, cut into strips 1/4 cup celery, chopped 6 cups soup stock salt, pepper, vetsin to taste Melt margarine in saucepan. Saute onions and rest of vegetables. Add soup stock and simmer until vegetables are cooked. Season to taste. Serve hot.

______________________________________________________________________

Hotcakes (They are like pancakes but they are a bit bigger)
1/4 c. margarine or butter 1/4 c. brown sugar 1/3 c. pancake or maple syrup Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate.

_________________________________________________________________________

Arroz Caldo (This is like a rice soup)
1/2 kilo chicken 12 cups water 1/2 cup rice 2 inch pc. ginger, pounded 4 cloves garlic, pounded 1/4 cup onions, chopped 2 tbsp. oil salt, pepper, vetsin to taste spring onions, for decor

Boil chicken until tender. Remove bones and shred meat into pieces. Return to soup stock. Add washed rice and simmer until soft. In a skillet saute garlic and ginger until brown. Add into soup stock and continue simmering. Season to taste. Place in individual bowls and sprinkle sliced green onions on top. Serve with patis (Soy sauce).