Vegetable Biriyani

Ingredients

Almonds	grams	15
Biryani masala	bag	1
Carrots	grams	100
Cashewnuts	grams	15
Cauliflower	grams	100
Curds	grams	200
Fried onions	grams	40
Ginger garlic paste	tbsp	1
Gr chilli sliced	number	3
Kala jeera	tsp	1
Mint	grams	40
Oil	ml	100
Paneer	grams	50
Potatoes	grams	100
Rice	grams	300
Salt	to taste	1
Whole garam masala	tsp	1

Method

Take a pan add oil,garam masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long size mix well and add salt,need to cook till they are half cooked.
now add mint,coriander,green chillies,biryani masala mix half cup of curd,add paneer
Soak rice for 1 hr in a bowl.
Now boil water add rice to it, ,the rice to be cooked half (70%) and strain the rice.
Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd,nuts if required,salt,fry onions,add half rice, repeat the same process again.
Lastly add fried onions,bread,close it with a lid,and cook it for 5min in avery slow flame

Delicious Biriyani is ready to serve

Poha

Poha is very light and nutritious breakfast item.Lets try

 Ingredients:

• 2 Cups poha (beaten rice) • 4 Green chillies • 1 Onion • 3 Tomatoes • 1 tsp Mustard seeds • 1 tsp Cumin seeds • 1 tsp Turmeric • Salt to taste • Few curry leaves • Oil as required

and 1 tsp lime juice

Method

•  Soak poha in water.
• Wash and drain all the water.
• Heat oil in a pan.
• Add mustard, cumin, chilli and curry leaves.
• Add tomatoes, tumeric and salt. Fry it properly.
• Mix poha with it.
•  Put it on low heat for 4 minutes.
• Add Lime juice and mix properly.Garnish with Coriander leaves.

Kadai Vegatable Curry

This is very tasty dish and also easy to make

Ingredients


Mixed Vegetables Boiled (beans,carrot,potato,peas etc)
For Dry Masala


Cumin Seeds           1 tsp
Fennel Seeds          1/2 tsp
Coriander Seeds     1tsp
Fenugreek Seeds    1/2 tsp

Fry the above without oil and Make a fine powder.This is dry masala

For Wet Masala


Cinnamon
Cumin Seeds
Cloves
Cardamom
Oninon             1
Ginger garlic     1tsp
Tomato            1
Add oil in a Kadai and heat the above spices and fry onion,ginger garlic paste and tomato.
Make a fine paste of it and keep aside.

Method


Put oil in kadai,add onion and Tomato fry well until oil got separated from tomato.Now add Wet Masala and mix well.Put Boiled Vegetables.Finally add 1 tsp Dry Masala.
Garnish with Coriander.Tasty Kadai veg is ready to serve.
Note: Dry Masala Powder can be stored in fridge to use again

Beetroot Halwa

Ingredients

Beetroot             1kg

Milk                   1 1/2 Litre

Sugar                 500 gms sugar

Elaichi powder    for flavour

Saffron                few flakes

Ghee                  1 tsp

Method

Peel and grate beetroot.Put milk and grated beetroot  in a heavy saucepan.Boil till thick,stirring occasionally.Once it starts thickening stir continuously.Add sugar and cook,further till thickens.Add ghee,elaichi,saffron.Stir on low heat till mixture is soft and releases ghee out

Delicious Beetroot halwa is ready   

Okkarai

Okkarai is very famous dish made in Tamil Nadu for Deepavali.its very simple.Lets try

Ingredients

Channa Dal/Kadalai Paruppu	1 Cup
Grated Jaggery	1 1/4 Cup
Cardamom powder	1/4 Teaspoon
Cashew Nuts	Few
Ghee	1/2 Cup

Method

• Dry fry the Channa Dal in a pan till it turns into golden brown color and put the Dal into the vessel
• To this add boiling water and soak the Channa Dal for at least 3 hours
• After 3 hours, rinse the Channa Dal and take it out
• Add 2 hand full of Channa Dal and also 1 hand full of jaggery to the mixer and grind it to a nice paste
• Repeat it for the remaining Dal and jaggery
• Mix all the ground Dal jaggery paste and add cardamom powder
• Heat the pan and add 1 spoon of ghee and add the cashew nuts and fry until it turns into golden brown color. Take the fried cashews and mix it well with the ground Dal jaggery paste
• In the hot pan, add half quantity of ghee and add the ground mixture and stir it once
• Keep the flame low and stir occasionally
• The okkarai breaks down into smaller pieces and it should be soft. When we take the small pieces in hand and make into ball then this is the right stage to remove the okkarai out off the flame.

The delicious Okkarai is ready to serve. Enjoy tasty dish with your family.

Badhusha

Badhusha

Ingredients

Maida Flour(All purpose flour)	1 Cup
Sugar	1 1/4 Cup
Sour Curd	1 laddle
Ghee	2 tablespoon
Soda Salt	1/4 teaspoon
Oil(Vanaspathi/Ghee)	For Frying
Cardamom Powder	1/4 teaspoon

• In a pan, add soda salt and ghee and mix it well.
• To this add maida flour, sour curd and mix it well to make it a soft dough. The moisture in the curd is enough to make the dough. If required, you can sprinkle little water to make a soft dough. The dough should be of chapathi dough consistancy
• Cover the dough in the wet cloth and keep it for upto 15 minutes.
• Make small patties of the dough and press it in middle of each patti
• Heat oil in a heavy bottomed pan. When the oil is hot, add the maida patties one by one and fry it till it becomes golden brown color
• Heat another heavy bottomed pan, add sugar and water. Water should be added to dissolve sugar.

• Stir the sugar syrup till it becomes one string consistency. If you take a drop of sugar syrup and rub it between the fingers it should form like a string.
• Remove the sugar syrup from the flame

• Add the fried patties in the sugar syrup and soak it for 5 minutes. Take it out of the syrup after 5 mins and place it in a plate for 10 mins.
• After 10 mins, again take the soaked maida patties and add it to the sugar syrup and again soak it for 5 mins.
• Repeat the above steps for another time. So altogether 3 times we need to soak the patties in sugar syrup for 5 mins in a 10 min interval.
• If the sugar syrup becomes thick, sprinkle some water and stir well and keep it in low flame for a minute and then remove from flame and add the patties.

        The yummy delicious badhusha sweet is ready for serving

Note: Its always good to fry the badusha patties in ghee or vanaspati instead of sunflower oil. We should not add more soda salt which will make the patties to break when soaked in sugar syrup

Deepavali sweets

Deepavali is famous for sweets Lets try Sweets which is easy to make in home.enjoy this deppavali making homely sweets.

• Badhusha
• Okkarai
• Beetroot Halwa

Vegetable Jhalfraze

This is a nice dish to be served with chapati or roti.Lets try

Ingredient 

• 3cups of mixed boiled vegetables(beans.carrot,peas,potato etc)
• 2 onions 
• 3 spring onions
• 2 tomatoes
• 4 green chillies
• 1/2 tsp each of ginger and garlic
• 1 tsp coriander
• 1/2 tsp tomato ketchup
• 1 tsp chilli powder
• 3 tsp ghee
• Salt to taste
• Sugar 1/2 tsp

Method

• Chop onions,spring onions.tomato,green chillies,ginger garlic and corianderseperately
• Heat ghee in a vessel and fry onions till goden
• Add tomatoes,chillies ginger garlic coriander and fry for 2 minutes
• Add tomato ketchup,boiled vegetables,spring onions,chilli powder,sugar,salt and a little water and cook for 5 to 10 minutes 

Veg Jhalfrazie is ready now.sreve hot.

Peas pulao

Every one will be knowing to a make a pulao so lets try a peas pulao because pulses should be included in our diet

Ingredients

Basmati rice cooked          6 cups
Frozen green peas             1 1/2 cup
Onion                               1 sliced
Cumin seeds                     1 tsp
Garlic flakes                      3 finely crushed
Ginger                               Small piece crushed
Cloves                              1or 2
Cinnamon                         1 broken to pieces
Cardamom                        2-3
Ghee                                2 tsp            
Salt to taste
Coriander leaves and Cashew nuts

Method
Heat Ghee in a pan and add ginger garlic paste
When it browns add cardamoms, cinnamon,jeera,cloves and lastly onions.
Fry till onions are soft.
Now add peas, cashew nuts,coriander leaves and salt to taste
mix well and cook till peas are cooked.mix with rice and heat through.
Serve hot with Vegetable dish.

Badam Gheer

Lets try a delicious drink

Badam gheer is very tasty and healthy too.Lets find how to make this

Ingredients are

Milk 1 Litre(5 Cups)
Sugar 3/4 Cup
Kesar Powder 1 teaspoon
Badam 100gms
Saffron thread few

Method:
   Soak the badam seeds in water for 30 mins
   In a pan, add milk and stir continuously, till it becomes thick in consistency and quantity reduces to 2 cups.    Keep this milk aside
  Peel the skin of badam and grind it in mixer to a nice paste
  Take the badam paste in a pan and add little water and allow it to boil so that the badam paste gets cooked.
  Once the badam paste is cooked, add sugar and stir well.
  To this add the milk and kesar powder and stir well
  Add saffron threads and remove from flame
  The yummy delicious badam gheer is ready to server hot or we can keep in refrigerator and serve cold  

chunky cheese sandwich

Breakfast is the first meal of the day.it should not be avoided.cheese is very good for children.Try this cheese sandwich which is healthy also.

Bread                         2 slices

Carrot                         2 nos

Onion                         2nos

Capsicum                   1nos

Cheese                       1nos

pepper powder           1 tsp

Turmeric powder        1 pinch 

Chilli powder              1/2 tsp

Oil                              1 tsp    

Finely chop carrots onions and capsicum separately. Take a kadai and pour oil statue onion and capsicum.statue till it becomes soft.Add salt to onion so that it will become soft easily.then add chopped carrot.add turmeric powder and chilly powder and mix well until it becomes soft.now add grated cheese.you can turn off the gas when cheese is melted. finally add some pepper to it.

take a bread slice cut its edges and spread the masalas in two sides

Delicious  cheese sandwich is ready.Please try it  children will really like it.

Please leave a comment 

Microwave Tips

Cover vegetables to retain moisture and help them cook more quickly, but don’t seal tightly.
Stir vegetables, especially when reheating, to cook them evenly.
Beetroot
Scrub beetroot gently, but don’t peel before cooking. Skins will slip off easily after
they’re cooked - just peel them while they’re still warm. Use paper toweling to avoid
staining your hands.
Pierce beetroot and other root vegetables with a fork or skewer to check that they’re cooked.
Cabbage
Don’t overcook cabbage, which will result in a strong, sulfurous odor and mushy texture.
Red cabbage will turn a bluish-purple colour when cooked. The cabbage is red to begin with
because it contains a high amount of acid. The acid cooks off along with the steam, leaving
the cabbage alkaline – which produces a bluish-purple colour. Hard water, which is more
alkaline, will cause more discolouration.

Cucumbers
Waxed cucumbers should be peeled. Unwaxed cucumbers may be peeled with a swivel peeler or
left unpeeled.
Garlic
Garlic burns easily – add it only at the end of cooking and watch it closely.
Leafy Greens
Leafy greens – especially spinach – should be washed carefully to remove all dirt. Fill a
large pot with water and fresh greens: swish the greens in the water to loosen the dirt,
which then sinks to the bottom.
Wash leafy greens such as spinach or Swiss chard – but don’t dry them - and cook with no
added water. Greens cook quickly. The water on the leaves is enough if they’re cooked over
medium heat until the leaves are just “wilted”. Less water means more retained nutrients.
Potatoes
If potatoes aren’t organic, it’s best to peel them. Peeling potatoes is easiest with a swivel
peeler.
Cut off any green spots before cooking.
Pierce potatoes (and other root vegetables) to let steam escape – otherwise they could
explode in the oven or microwave.
When making mashed potatoes, be careful not to “overwork” them. Don’t overcook the potatoes
or mash them in a food processor. This will result in a gluey, rather than fluffy, end
product.
Keep mashed potatoes warm for up to half an hour by putting them in a covered heatproof bowl.
Put the bowl in a pot of hot water on the stovetop with the burner set on low.
To keep more nutrients in “boiled” potatoes, boil them for about 15 minutes, then drain off
the water and steam them until they’re done


Try some of these suggestions to make preparing and cooking vegetables easier.

Stir-Frying Tips

Cut vegetables in same-size pieces so they’ll all take the same time to cook
Add vegetables that take the longest to cook first - dense vegetables such as broccoli and

carrots, for example. Next, add softer vegetables such as peppers and onions. Add garlic
last.

pizza recipe

This is something different pizza recipe

veggie pizza recipe - (Serves 4) Cooking time - 9½ min
an easy breakfast pizza recipe !


Base
100 gm flour (maida)
30 gm butter
100 gm potato
½ tsp baking powder
½ tsp salt
Sauce
4 tbsp readymade tomato puree
½ tsp garam masala
½ tsp coriander powder
¼ tsp Oregano
½ tsp salt
1 tsp sugar
½ tsp chilli powder
Topping
50 gm cheese mozzarella
½ medium onion (thinly sliced)
½ medium capsicum (thinly sliced)

1. Put the potato in a polythene bag and Micro high for 2 ½ minutes.
2. Mash the cooked potato to a smooth paste. Keep aside to cool.
3. Rub butter into the flour till it resembles breadcrumbs.
4. Add mashed potato, baking powder and salt.
5. Knead to a dough using a few tbsp cold water.
6. To prepare the sauce, mix all the ingredients.
7. Roll out pizza dough and spread out in the dish.
8. Spread the sauce on the base, leaving ¼" space all around.
9. Micro high uncovered for 6 minutes.
10. Mix a little salt to the onion and capsicum. Sprinkle this mixture on the pizza.
11. Grate cheese over it. Micro high uncovered for 1 minute.

For a Balanced Diet

In today's fast life,nobody gets time to make full fledged meals or dishes.Our body should get all needed nutrients to make us healthy.We should see whether essentials calories are getting for us in a day.Calories requirement defers from person to person. Depending upon Age,how healthy he or she is and exercises etc.Leafy vegetables and orange fruits helps us to regain our strength.

A balanced diet should contain essential
Carbohydrates
Proteins
Fats
Vitamins
Fibre etc in our day to day life.


Carbohydrates we will get sufficient energy.
Proteins are essential for growth
Fats if not get properly we wont get needed vitamins
Vitamins are needed to keep us healthy

So one should intake Carbohydrates,Proteins,Fats,Vitamins,Fibre etc in correct proportions

Cooking Means and wants

The act of preparing something (as food) by the application of heat.Its an art as all say.Every body know how to cook.People makes many innovations in cooking.there r lot of Tips in cooking
some of them are:-

When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.

Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.

Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.

To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.

While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.

To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.

While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.

If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.

Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.

To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.

To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.

Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.

For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.

To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.

A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.

Remove the stems from chilies before storing them. This will keep them fresher for a long time.

It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.

Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.

Cooking Does not ends in just making but also cleaning whole have a look at this Link for that
http://www.kitchensofindia.com/recipes_cooking_tips.asp

We can also find many other things in cooking.but matter is that When Cooked with Love it will become really tasty.

Kerala cooking

A seperate taste is there for Kerala cooking
Lets test

Aviyal (Avial) Ingredients vegetables 2 cups (cubed and boiled) [beans, carrots, potatoes, drumsticks, raw bananas] cumin seeds 2 tsp coconut 3 tbsp (shredded) green chillies 4-5 buttermilk 3/4 packet turmeric 1/4 tsp coconut oil 3 tsp (seasoning) coriander leaves 1 tbsp (chopped finely) Salt as per taste Method: Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste. Add the salt, turmeric and the coconut paste to the buttermilk. Add the boiled vegetables. Heat on a vey low flame till the buttermilk mixture reaches a thick texture. Keep stirring continously. Now add the chopped coriander leaves. Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil. Serve hot with steamed rice.

Theeyal Ingredients shallots or pearl onions 1 cup large onions 2 grated coconut 1 cup coriander seeds 1 tsp garlic cloves 2 methi seeds 1 tsp tamarind extract 1 tbsp chili powder 1 tbsp turmeric powder 1 tsp oil 2 tsp curry leaves few Salt as per taste Method: Peel and chop the large onions finely. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till light brown. When cool, blend the coconut with the onion mixture adding a half cup of water. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir till browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes. Serve hot with steamed rice.

Thoran Ingredients Cabbage 1 (small and chopped) Carrot 3 Nos (Peeled and grated) Large Onion 2 Nos (Chopped) Grated Coconut 2 cups Chilli Powder 1/2 tsp Turmeric Powder 1/4 tsp Jeera Powder 1/8 tsp Curry leaves few Long grain rice 2 tsp Oil 5 tsp Lemon Juice 1 tsp Salt as per taste Method: Heat the oil in a frying pan. Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes. Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt. Add the grated coconut and place a a lid over it and cook for 2 minute. Remove the lid and add the lemon juice. Stir it occasionally and let it become dry. Add the curry leaves on top. Serve hot with steamed rice. Injipuli Ingredients Ginger 1/2 kg Oil 5 tbsp Small onions 1/4 kg Tamarind 3 lemon sized (soaked in water) Jaggery As reqd (mixed with water) Green chillies 4 nos Coriander powder 3 tbsp Chilly powder 1 to 2 tbsp Turmeric powder 1/2 tsp Coconut 1/2 shell (cut into small pieces) Curry leaves a few Mustard seeds 1 tsp Salt to taste Method: Heat oil in a pan Fry the chopped ginger with a little salt, till it turns golden brown Remove it from the oil and keep it aside once done Heat up the remaining oil in the pan Splutter mustard seeds Add coconut pieces and fry them Once it turns a little brown, add curry leaves and fry it Add the chopped onions and green chillies and fry, till it turns brown Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone Add the fried ginger and tamarind water Lower the flame and allow it to boil Add the jaggery juice and keep it for 5 mins If you want you can see this Site also http://www.newkerala.com/recipes/ Enjoy Cooking