PEPERED CORN AND PEAS

Ingredients-

200 gms babycorn, diced
1/2 cup corn kernels
1/2 cup peas
1 tsp oil
1 onion, choped
1 tsp cumin seeds
1 tbsp coriander, chopped
Salt to taste
Pepper to taste

Method-

* In a pan heat the oil and splutter the cumin seeds.
* Add the onions and saute for 3 -4 min.
* Add the babycorn and saute well for 5-7 min.
* Add the corn kernels and peas.
* Mix well and saute for 6 min.
* Add salt and peper and mix well.
* Cook on a slow flame for 4 min.
* Take off fire and garnish with coriander.
* Serve hot and ENJOY !!!!!!!!

MANGO AND YOGHURT SYLLABUB

Ingredients-

200 gms hung yoghurt

2 tbsp honey

2 tbsp red wine

2 mango, flesh cut into small dices

Chocolate pwd for garnishing

6 shot glasses

Method-

* Mix the honey and wine into the yoghurt.

* Make sure there are no lumps.

* In the shot glasses, pout a layer of yoghurt.

* Then top it with mango dices.

* Repeat this one more time.

* Dust with chocolate pwd.

* Chill very nicely and serve with coffee spoons.

ENJOY !!!!!!

COCONUT RICE

Ingredients-

1/2 fresh coconut
2 cups basmati rice
2 tbsp oil
2 tsp mustard seeds
10-12 curry leaves
1 small onion, chopped
Salt to taste

Method-

* Wash and soak the rice.
* Blend the coconut and 1 cup water. It should be a coarse mixture.
* In a pan heat the oil.
* Add the mustard seeds and curry leaves, and let the seeds splutter.
* Add the chopped onion and saute well.
* Add the coconut mixture, mix well and cook for 5 min.
* Add the soaked rice and stir well to mix.
* Add the rest of the water.( for 2 cups rice u need 4 cups water. but u should 3 as u've used 1 cup with the coconut)
* Cook covered till the rice is done.
* Serve steaming hot. Enjoy !!!!!

COCONUT CHICKEN CURRY

Ingredients-

1 whole coconut, grated
500 gms chicken, your fav pieces
1 large onion, chopped
1 small tomato, chopped
1 tbsp ginger and garlic paste
1/4 tsp turmeric pwd
1/2 tsp chilli pwd
1 tsp cumin pwd
2 tbsp oil
Salt to taste
1/2 cup water
5 tbsp coriander, chopped

Method--

* In a pan heat the oil.
* Add the onions and saute till golden brown.
* Add the tomato and cook well.
* Add the ginger garlic paste and cook it well.
* Add the all the spices and mix well.
* Add 2 tbsp water and cook the spices well.
* Add the chicken and mix well to coat in the spice mixture.
* Add the coconut and salt to taste and mix well.
* Let it cook covered for 5-8 min.
* Add the water and let it cook covered till the chicken is done.
* Garnish with coriander and serve hot with rice or chapatti.
ENJOY !!!!

I'M BACK

Hi all,

sorry for the delay in posting as we were shifting house. we did it on sunday 30 th june . But after that it took so many days for the phone co. to shift the telephone line. It got connected just a few ins back. So will post religiously from tomorrow as usual. And thanks to all for being so patient and do keep visiting.
love u all.

PRAWN, CORN AND POTATO CAKES

Ingredients-

3 large potatoes, boiled
1/2 cup corn, chopped roughly
1/2 cup prawn, cooked and chopped roughly
4 tbsp spring onion, chopped
1 cup bread crumbs
1 egg
oil for frying
salt to taste
pepper to taste

Method-

* In a bowl mix the potatoes, prawn, corn and spring onion.
* Add seasoning and mix well with hand.
* Add 1 egg and mix well.
* Add 2-3 tbsp breadcrumbs and mix well.
* Make cakes of desired shape and size.
* Coat in breadcrumbs and rest for 5 min.
* Heat oil in a pan and deep fry the cakes.
* Serve hot with any salsa or chutney. Enjoy!!!!!!!!

LEMONGRASS PRAWNS

Ingredients-

6 large prawns
2 stalks lemongrass
1 tbsp lemon juice
salt to taste
pepper to taste
2 tbsp oil

Method-

* Chop the lemon grass very finely.
* Marinate the prawns in lemongrass, lemon juice, salt and pepper.
* Heat oil in a pan.
* Add the prawns and let them cook.
* 3 min on each side.
* Serve as it is or with greens on a salad.

INSTANT GOOSEBERRY PICKLE

Ingredients-

500 gms gooseberries
1 tsp methi/fenugreek seeds
1 tsp jeera/cumin seeds
2 tbsp jaggery
1 tsp hing/asofetida
2 tbsp lemon juice
4 tbsp mustard oil
1 dried whole red chilli, broken into pieces
4 tsp salt

Method-

* Boil the goose berries in water for about 10-15 min.
* In a pan heat the mustard oil.
* Add the fenugreek, chilli and cumin seeds.
* Let them splutter.
* Add the asofetida and let it cook for 2 min.
* Add the jaggery and let it melt completely.
* Add the gooseberries and mix well, so that they coat with the spices.
* Add the lemon juice and mix well.
* Add the salt and mix.
* The pickle is ready.

CHIKOO HALWA----MUD APPLE PUDDING

Ingredients-

500 ml milk
1 cup condensed milk
6 chikoo, reed with some milk (smooth puree using about 3-4 tbsp milk)
1 tbsp ghee
3 tbsp sugar
4 tbsp chopped nuts for garnish (cahsew and almonds)
1 tbsp raisins
1/4 tsp cardamom pwd

Method-
* In a pan put milk and heat, not boil.
* Add the condensed milk and bring to a boil and let it reduce a little.
* Add the chikoo puree and mix well.
* Add the sugar and ghee.
* Keep stirring the mixture for 7-8 min.
* When it starts leaving the sides of the pan it is ready.
* Take it off the fire and add the nuts and raisins.
* Also add the cardamom owd and mix well.
* Can be served hot or cold. Enjoy!!!!

TAMATAR WALE BAINGAN---AUBERGINE WITH TOMATOES

Ingredients-

1 large aubergine or about 10 small ones
1 large tomato, finely chopped
1 tbsp oil and oil for frying
1 tsp kalonji or nigella seeds
1 tsp ginger, chopped
1 tsp cumin pwd
1/2 tsp turmeric pwd
salt to taste

Method-

* If using small aubergines, slit them till the stem.
* Or dice the large aubergine.
* Deep fry the aubergine till lightly golden.
* In a pan heat the oil.
* Add the kalonji seeds and let them splutter.
* Add the ginger and saute well for 3 min.
* Ad the tomatoes and saute well for 5 min.
* Add the spices and mix well.
* Add half cup water and cook weel for about 6 min.
* Add the aubergine and coat well in the spice mix.
* Season with salt.
* Serve hot with chapati.