INGREDIENTS:
2 cups rice
100 gm mushroom
1 onion (chopped)
2 tbsp oil
Salt to taste
1 tbsp whole garam masalas
½tsp garam masala powder
FOR GARNISHING:
SOME MUSHROOM
METHOD
Wash and soak the rice for 15minutes.cut mushroom into 2 and fry in oil.
Put in it whole garam masala and onion .fry till onion is brown. Add rice, mushroom, salt and 4 cups of water. Bring it to the boil. Cook the rice on a low flame till it is done.
Sprinkle garam masala.Serve hot decorated with some mushroom.
Wednesday, May 11, 2011
Tuesday, May 10, 2011
TOASTED BREAD WITH GARLIC MASHED POTATOES
INGREDIENTS:
1 tbsp olive oil
4 potatoes (boiled and mashed)
Salt and pepper to taste
3 clove of garlic (mashed)
½ tbsp parsley (minced)
6 cheese cubes (grated)
METHOD
Heat oil in a pan and fry the garlic. Add potatoes, parsley and salt.
Mix well and transfer to greased baking tin. Spread cheese and bake till cheese turns into golden. Serve hot with toasted bread.
1 tbsp olive oil
4 potatoes (boiled and mashed)
Salt and pepper to taste
3 clove of garlic (mashed)
½ tbsp parsley (minced)
6 cheese cubes (grated)
METHOD
Heat oil in a pan and fry the garlic. Add potatoes, parsley and salt.
Mix well and transfer to greased baking tin. Spread cheese and bake till cheese turns into golden. Serve hot with toasted bread.
Wednesday, April 27, 2011
MUSHROOM PATTIES
INGREDIENTS:
4 medium – sized buns
100 gm mushroom
1 large onion (chopped)
1 large tomato (chopped)
1 green chilli
Salt and pepper to taste
1 tsp oil
1tsp coriander leaves(chopped)
METHOD
Chop mushroom. Heat oil and cook mushrooms, onion, green chilli and tomatoes till they become dry. Add salt, pepper and coriander leaves. Remove thin upper and lower crust of buns. Cut each into 2.
Put the filling in the centre and bake in a toaster till it is light brown. Serve hot.
4 medium – sized buns
100 gm mushroom
1 large onion (chopped)
1 large tomato (chopped)
1 green chilli
Salt and pepper to taste
1 tsp oil
1tsp coriander leaves(chopped)
METHOD
Chop mushroom. Heat oil and cook mushrooms, onion, green chilli and tomatoes till they become dry. Add salt, pepper and coriander leaves. Remove thin upper and lower crust of buns. Cut each into 2.
Put the filling in the centre and bake in a toaster till it is light brown. Serve hot.
JALEBI RECIPE
INGREDIENTS:
1 ½ cups of maida (refined flour)
1tsp of soda bicarbonate
2 ½ cups of sugar
½ tsp green cardamom powder
Ghee to deep fry
A pinch of saffron or yellow food colour
METHOD
Mix madia and bicarbonate soda. Add two cups of water and make a smooth batter. The batter should be without lumps. Leave it overnight to ferment.mix it again, add a little water if required make it into pouring consistency.
To paper sugar syrup mix equal quantities of water and sugar. Add cardamom powder and cook for twenty minutes.
Heat ghee in a shallow pan. Pour the jalebi batter in jalbeimaker or thick cloth with small hole. Hold the nozzle just above the hot oil and give a jalebi shape. Make circles starting from the centre sealing the end in the last half round.
Deep –fry the jalebi on the low flame till turn into golden brown colour.
Drain off excess oil and soak the jalebi in warm sugar syrup for five minutes.Drain and serve it hot.
1 ½ cups of maida (refined flour)
1tsp of soda bicarbonate
2 ½ cups of sugar
½ tsp green cardamom powder
Ghee to deep fry
A pinch of saffron or yellow food colour
METHOD
Mix madia and bicarbonate soda. Add two cups of water and make a smooth batter. The batter should be without lumps. Leave it overnight to ferment.mix it again, add a little water if required make it into pouring consistency.
To paper sugar syrup mix equal quantities of water and sugar. Add cardamom powder and cook for twenty minutes.
Heat ghee in a shallow pan. Pour the jalebi batter in jalbeimaker or thick cloth with small hole. Hold the nozzle just above the hot oil and give a jalebi shape. Make circles starting from the centre sealing the end in the last half round.
Deep –fry the jalebi on the low flame till turn into golden brown colour.
Drain off excess oil and soak the jalebi in warm sugar syrup for five minutes.Drain and serve it hot.
Thursday, April 21, 2011
AACHARI MASALA STUFFED KARELAS
INGREDIENTS:
10-12 karelas
2 large onions
2tbsp amchur
2 tsp coriander powder
1 tbsp salt
1 tsp red chailli powder
1tsp kalonji
1 tsp methi seeds
1tbsp saunf
½ tsp turmeric powder
Oil for frying
6-8 green chillies
METHOD
Scrape the karelas.silt them on one side. Put salt to peelings and kareals. Keep for 2-3 hours.
Coarsely grind methi, saunf and mix these with other masalas.
Wash the kareals nicely and squeeze them. Wash peelings and squeeze them too. Heat oil fry kareals in it till they are golden brown. Fill them with masalas.
Now fry the peelings in remaining oil till they are light brown, then add to it thin slice of onions and fry. Put the remaining masalasin it and cook covered for 10 minutes on a low flame.
Now add the stuffed karelas and green chillies to the onion mixture and cook covered till it is dry and oil comes out. Serve hot or cool or keep in the fridge to be served later.
They can be kept for 2-3 weeks.
10-12 karelas
2 large onions
2tbsp amchur
2 tsp coriander powder
1 tbsp salt
1 tsp red chailli powder
1tsp kalonji
1 tsp methi seeds
1tbsp saunf
½ tsp turmeric powder
Oil for frying
6-8 green chillies
METHOD
Scrape the karelas.silt them on one side. Put salt to peelings and kareals. Keep for 2-3 hours.
Coarsely grind methi, saunf and mix these with other masalas.
Wash the kareals nicely and squeeze them. Wash peelings and squeeze them too. Heat oil fry kareals in it till they are golden brown. Fill them with masalas.
Now fry the peelings in remaining oil till they are light brown, then add to it thin slice of onions and fry. Put the remaining masalasin it and cook covered for 10 minutes on a low flame.
Now add the stuffed karelas and green chillies to the onion mixture and cook covered till it is dry and oil comes out. Serve hot or cool or keep in the fridge to be served later.
They can be kept for 2-3 weeks.
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