Monday, June 1, 2009
Friday, May 29, 2009
how are you all?I missed all your wonderful dishes from the past 2 weeks..i am sorry friends :( I just came from long vacation..i will update my blog with new dishes soon :)
I came here with one good news today..Microsoft introduced a new search tool in competition with google.It's really cool ..just now my husband told me abt this..i just searched for the shopping mall ,gas prices,weather etc..bing is recognizing our loacation and showing the the search results near to our location..check it.
http://www.bing.com/ (Microsoft search engine)
MSN/Live search is changed into bing with new features i guess :)
Try it and Let me know your comments friends..
Thursday, May 14, 2009
This is my 50th post,i am celebrating this happiest moment with this mouthwatering dessert :)
unsalted butter-11/2 sticks,
sugar-1/4 th cup
all purpose flour-1 cup
pinch of salt
sugar- 2 cups
eggs-2 to 4
fresh lemon juice-1 cup
grated lemon zest -2 tsp
All purpose flour -1/2 cup
Monday, May 4, 2009
I hope many of you knew the health benifits of plantain....so use plantain in your meals :))
Here is the recipe for plantain fry..
plantain -2 small
onion -1 big (finely chopped)
pinch of turmuric
salt to taste
lemon juice-3 tsp
shredded/grated coconut -2 tsp
coriander powder-1 tsp
red chilli powder-1/2 tsp
Mangoes have been one of the very favorite fruits in the Indian sub-continent...called the "King Of Fruits".I am carving for the mango icecream from many days..I made tongue licking mango icream today becoz i have purchased a new icecream maker last weekend.
Mango tins can be found in many Indian Grocery Stores. You canalso use the mango pulp too in the recipe.Here is the recipe..
ripe mangoes-1 to 1 1/3 pound (2-3 mangoes)
whip cream-½ cup
vanilla extract-¼ tsp
freshly squeezed lemon juice-1 tsp
1.Peel the mangoes, slice them into quarters, stir them in the sugar, then blend it using blender,add mango puree with the whip cream, curd, vanilla and lemon juice and blend until smooth.
2.Chill the mixture thoroughly in the refrigerator abt an hour, then freeze it in your ice cream maker according to the manufacturer’s instructions.
3.Mango icecream is ready !!
I am sending this to following event:
Announcing : MY FAVOURITE THINGS EVENT - Frozen Desserts hosting by aquadaze and is conceived byBindiya
Friday, May 1, 2009
You can eat this as breakfast,Brunch,lazy/quick/light Meal too :)
The basic recipe is same..mine is a bit variation in quantity of ingredients or its my refined version of recipe :) .Anyway i am giving the recipe here..you can check original recipe here
1.First soak the tamarind in little amt of water and keep it aside.
2.take a pan ,heat 1 tsp od ol and roast samiya till golden brown and transfer that to another bowl/plate and keep that aside.
3.In the same pan,add remaining oil & add all seasoning ingredients along with peanuts and green chilli and fry till peanuts become golden brown.
4.Now squeeze water from tamarind (this should adjust according to your samiya quantity for 1 cup of samiya ,tamarind water around 1.5 cups),add this to the tadka/seasoning and increase the heat to med-high and let it heat untill the water is boiled.
5.Add salt,turmeric and mix well.Now add samiya and mix well.Keep the heat in med-high till the all the water evoparated from the samiya in b/w mix the samiya,and then reduce the heat to low and continue to cook till samiya becomes dry..
6.Samiya pulihora ready..serve hot..
Note:1.If you feel tamarind is not healthy..add shredded/grated unripe mango in the tadka fry for some time and add normal water.
2.You can also use dry mango powder and use normal water instead of tamarind water.
3.If at all you have a doubt in your mind,how it will tastes..just use lemon juice in samiya upma..:) then next time go for this!!
4.Be cautious while adding water to samiya...if you add more..samiya becomes mushy!!
Wednesday, April 29, 2009
The leaves of the Coriander plant are referred as coriander leaves, cilantro .fresh leaves and the dried seeds are the most commonly used in cooking.The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican cuisines. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.The leaves also spoil quickly when removed from the plant, and lose their aroma when dried or frozen.The dry fruits are known as coriander seeds or coriandi seeds.(source :google)
check health benifits of cilantro here ..
tamrind paste-small lemon size or 2 to 3 tsp thick paste
chilli powder- 3/4 th tsp
salt to taste
sugar /jaggary-1 tsp
seasoning ingredients:urud dal,chan dal, cumin and musturd seeds,dry red chillis,curry leaves
1.Cook tamarind paste on a low flame until it becomes thick like paste or till its raw smell is gone.
2.Take a mixi bowl,add cilantro leaves,cooked tamarind paste ,salt, chilli powder and jaggary grind to a smooth paste along with few table spoons of water.
3.Heat oil in a pan add all seasoning ingredients ,fry till golden brown and then add cilantro paste and fry till raw smell of cilantro gone .
4.Serve with Rice,dosa,chapathi etc.
Note:Check Good info on cilantro Here