Saturday, April 22, 2006
Serves : 20 servings
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
3. Freeze it overnight in your freezer.
Source : Recipes Indian
Friday, April 21, 2006
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)
1. Heat ghee and fry asafetida.
2. Add salt, green chillies, turmeric and coriander powder.
3. Add cardomoms and garam masala and simmer.
4. Then add a cup of hot water.
5. Cover and cook till the water dries and peas and keema are done.
6. Garnish with coriander leaves.
7. Serve hot with nan or chapatis.
Source : Indian Food Forever
Thursday, April 20, 2006
Source : Recipes Indian
Wednesday, April 19, 2006
Preparation Time : 20 mins
Cooking Time : 40-45 minsServes
Makes : 9-10
375 ml maraschino cherries, in heavy syrup
1) Drain the cherries & keep the syrup aside.
User Comments & Tips
Baking time may vary from oven to oven so keep an eye on your cake after 30 mins to avoid any burning out.
Source : Daman, Contributed to Tarla Dalal
Tuesday, April 18, 2006
This is a traditional Maharastrian recipe. A delicious snack, ideal for fasting.
Style : Maharashtra, Western India.
Serves : 8
2 cup of sabudana (sago)
1/4 cup grated coconut
1/2 cup peanut powder
2 green chilies, chopped.
1 teaspoon cumin seeds (jeera)
1 tablespoon ghee
2 small potato, cut into small cubes
salt to taste
1. Wash sabudana in water.
2. Drain, then sprinkle a little water on it, and set aside for an hour.
3. Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering).
4. Add the green chilies and jeeera for a minute.
5. Add the potato and fry for a few minutes.
6. Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste).
7. Add this sabudana on the potatoes and fry.
8. Let the mixture cook for about 10 min.
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.
Leftover Sabudanyachi khichadi can be used again; heat it up in a kadai with a little ghee.
Source : Deepa Chitre
Monday, April 17, 2006
Serves : 4
1/2 kg Chicken
1 bunch Spinach (Palak)
3 Onions (medium size)
12 pods Garlic
6-8 Green Chillies
Handful Coriander Leaves (finely chopped)
1 stick Cinnamon
1 Bay Leaf
1/2 cup Curd / Plain Yogurt
Oil for frying
Salt to taste
1. Finely chop the onions, garlic and green chillies.
2. Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3. Heat oil in a wok/pan.
4. Add cloves, cinnamon, bay leaf. Fry for a minute.
5. Add onions till they turn pink.
6. Add finely chopped garlic, green chillies and coriander.
7. Add spinach to this mixture.
8. Fry this mixture for a couple of minutes
9. Take the mixture off the heat.
10. Use the blender to grind the spinach mixture to paste.
11. Heat some more oil in pan. Add the paste from blender.
12. Add curd / plain yogurt.
13. Once the oil starts leaving the sides of the pan, add chicken and salt.
14. Cook on low heat till the chicken is done.
15. Serve with hot rotis or rice.
Source : Recipe Delights