Recipes

Tomato Onion Mix

Ingredients 

Tomatoes  - 5

Onions  -  3

Red chillies  - 4

Coriander leaves -  1 Tbsp finely chopped

Oil - 2 Tbsp 

Salt 

Seasoning

Mustard seeds - ½ Tsp

Urad dhal - 1/2 Tsp

Curry leaves  - 5 

Method

Chop onions and tomatoes into medium pieces.

In a pan Heat 1 tbsp of oil in a pan, add onions and fry in medium flame for 5 mins. 

Then add tomatoes, red chillies and coriander leaves . Let it cook in low flame and cover the lid until tomatoes become slightly mushy.

Allow the mixture to cool.  Grind it and add salt.

Heat 1 tbsp of oil, add mustard seeds, urad dhal and curry leaves.

When dhal turns golden brown, add tomato onion paste  and cook until oil separates. (Low flame for 2 to 3 mins)

Note - Add little methi powder finally and Make sure not to grind the tomato onion paste too smooth for better taste.

Enjoy this recipe with rice or roti.

Have a nice day!

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• Carrot Cake (Christmas Special)
• 
• Ingredients 
• 4 eggs 
• 
  Vegetable oil - 1 ¼ Cups
• 
  White sugar - 2 Cups
• 
  Vanilla extract - 2Tsp
• 
  All purpose flour - 2 Cups
• 
  Baking soda - 2 Tsp
• 
  Baking powder -2Tsp
• 
  Salt - ½ Tsp
• 
  Ground cinnamon - ½ Tsp

• 
  Grated carrots - 3 Cups
• 
  Chopped pecans  1 Cup
•   
• Butter - ½ Cup
• 
  Cream cheese - 8 Ounces
• 
  Sugar confectioners - 4 Cups
• 
  Vanilla extract - 1 Tsp
• 
  

Method

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.  Frost the cooled cake.

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Spring Rolls 

Ingredients

Shrimp-10  chopped into small pieces

Bean curd - 1 piece, cut into small pieces

Garlic - 3 finely chopped

Carrot - 1 shredded

Beans - 7 chopped

Shallots -2 chopped

Jicama -1 shredded

Pepper powder - ¼ tsp

Salt 

Frozen Popiah wrappers - 1pack 

Oil for deep frying

Sealing Paste

Corn starch - 2 tbsp
Water - 6 tbsp

Method

In a Pan fry the  bean curd with a little oil until they turn light brown. 

Heat oil in a pan and fry the garlic and shallots until aromatic. Add shrimps, jicama, carrot and beans. Season with salt, pepper and cook for 7 minutes in a medium flame. Cover with lid.

Lay a spring roll wrapper on a clean cutting board. 

Put some filling in the middle and add some diced bean curd on top of the filling. 

Fold in the two sides and roll up the wrapper tightly to form the spring rolls.

Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. 

Drain the spring rolls on paper towel and serve them with hot sauce.

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Mango Ice cream

Ingredients

Mango Pulp - 30 oz

Sweetened Condensed milk - 14oz 

Whipped Topping - 8 oz

Method

In a big bowl pour mango pulp , condensed milk and whipped topping.

Mix well and pour into a dish and close with tight lid.

Put in the freezer for 4 to 5  hours.

Remove from freezer and enjoy!

*Fresh mango pulp will be good.

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Garlic Chicken

Ingredients

Garlic - 3 teaspoons (Crush it or cut into very small pieces)

Chicken - 4 Breast  , boneless

Olive oil - ¼ cup

Bread crumbs - ¼ cup 

Parmesan Cheese - ¼ cup(Grated)

Method

Preheat oven to 425 F (220 C).

In a pan warm olive oil , garlic and blend it. 

Mix bread crumbs and parmesan cheese.

Dip Chicken breasts in olive oil - garlic mix , and to bread crumbs - parmesan mix.

Put the pieces in a shallow baking dish so that juices stay in place with chicken while baking.

Bake in the preheated oven for 40 minutes , until juices run.

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Banana Muffins

Ingredients

Flour - 1 ½ Cup

Bananas(Ripe) - 3 mashed

Egg -1

Sugar - ¾ Cup

Baking soda 1tsp

Baking powder 1tsp

Salt ½ tsp

Butter - ⅓ Cup

Topping

Brown sugar -⅓ Cup

Flour - 1tbsp

Cinnamon  ¼ tsp

Butter  - 1tbsp

Nuts -10  (optional)

Method

In a large bowl mix flour, baking soda, baking powder, and salt.

Add egg (beat egg before mixing), bananas, sugar and melted butter. 

Stir the mixture until it becomes moist and well mixed.

Fill muffin cups 3/4 full. * Don't fill full cups.

Mix brown sugar, flour, butter(cut into small pieces) and cinnamon and sprinkle over muffins. *Nuts if needed.

Bake at 375 F for about 20 minutes. Cool in pan for 10 minutes and take it out. 

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Capsicum Carrot Rice

Ingredients

Capsicum - 2

Carrot - 2

Onion - 1

Rice 1 cup

Lime - 1

Turmeric Powder - 1tsp

Oil or Ghee - 3tsp

Salt 

Coriander leaves -1tsp chopped

Cashews - 5 (fry in ghee)

Coriander seeds - 3 tsp 

Bengal gram dhal - 3tsp

Red Chillies - 5

Method

Fry coriander seeds, bengalgram dhal and red chillies and make it into a powder.

Cut onion, capsicum and carrot into small pieces, fry it in oil.

Add grinded powder and salt to the vegetable.

Do not fry too much after the powder is added as it will lose its smell.

Add the cooked rice and mix well, add lime juice. Add salt if required. 

Garnish with coriander and cashews. 

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Eggplant Spinach Gravy

Ingredients

Eggplant - 2 

Spinach - 1 bunch

Onion - 2 Chopped

Tomato - 1

Garlic - 4 flakes

Jeera powder/Jeera - 1 tsp

Chilli powder 1tsp

Turmeric powder - 1/4tsp

Garam masala powder - 1tsp

Ghee - 3 tsp

Coriander - 1tsp chopped

Salt 

Method

Boil spinach and eggplant separately, keep aside.

Grind Tomato and garlic to fine paste.

In a frying pan, pour 2 tsp of Ghee and put onions, jeera fry till light brown then add tomato garlic paste,chill powder and turmeric powder. 

Cover the lid and let it fry in low flame for 5 mins then add boiled eggplant and spinach. Mix well.

Add masala powder, salt and cook for 10 minutes and add 1 tsp ghee and coriander leaves.

Serve with plain rice or roti.

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Chicken Tandoori 

Ingredients

Chicken Leg or breast pieces - 6 (Chicken with skin tastes better)

Ginger - 1 inch

Garlic - 7 Flakes

Cloves - 4

Cardamom - 3

Cinnamon - ½ stick

Red chilli powder - 1 tsp

Yogurt or Curd - 3 tbsp

Tandoori chicken powder or Chicken masala powder - 1 ½ tsp

Oil - 2 tbsp

Orange color 

Salt 

Method

Grind Ginger, Garlic, Cloves, Cardamom, Cinnamon and Red chill powder , add little water if required.

Add curd,chicken Masala Powder,oil, salt and orange color to the grinded mixture. Mix well.

Apply above mixture to chicken pieces and keep it refrigerated for at least 12 to 18hrs. More it sits tastier it is.

Before preparing keep it outside for half an hour. 

Spread chicken pieces in a tray , use foil paper on the tray for easy cooking. 

Place the tray in oven, set oven to 350 F(180C) for 20 minutes. 

After 20 mins turn the pieces upside down , set oven to 350 F for 20 minutes more.

Let the oven cool down for 10 mins and take the tray out.

Yummy Tandoori is now ready . Garnish with coriander and onion if needed. 

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Bread Upma

Ingredients

Bread - 1 Loaf

Onion - 3 finely chopped 

Tomato - 3 finely chopped

Green Chillies - 3 finely chopped

Mustard Seeds - ¼ tsp

Bengal gram Dhal - 1 tsp

Ghee - 2 tbsp 

Coriander Leaves - 1 tsp chopped

Salt to taste

Method

Cut bread slices into cubes.

Roast the bread cubes using ghee and keep aside.

Pour ghee in a pan, add mustard seeds and bengal gram dhal. Fry till golden brown.

Add onions and fry till golden brown.

Add chillies,tomatoes and salt.

Cover the lid and let it fry in low flame till the content becomes dry(no water content).

Add the bread cubes to the mixture.

Mix well till the mixture gets mixed with the bread cubes.

Garnish with coriander leaves and serve hot.

Bread Upma tastes better with Tomato sauce or Hot sauce!

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Eggplant Shrimp Gravy 

Ingredients

Eggplant 3 (Cut into long pieces)

Shrimp -15 (Fresh will be good)

Garlic 2 Cloves finely chopped

Onion 2 chopped 

Chilli paste / Chilli powder - 2tsp

Oil 5tbsp

Turmeric powder ¼ tsp

Jeera 1/4tsp

Coriander leaves for garnish

Method

Heat the pan, then add in 5 tbsp oil.

Stir fry the garlic and onions.

Add shrimp, turmeric, jeera and chilli paste.

Add oil if paste is dry.

Finally add in the egg plant and stir fry until cook in all sided. 

Add salt and little bit of water

Cook until gravy thickens and finely add coriander .Always use low flame for this dish.

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Masala Egg 

Ingredients

Eggs - 6

Onions -2

Tomatoes 4 or 5

Chilly powder 2tsp

Garlic 4 flakes 

Ginger 1" 

Turmeric powder 1/2tsp

Coriander leaves 1tsp chopped

Oil  3tbsp

Salt to taste

Method

Boil eggs and peel the skin.

Cut into square pieces.

Grind tomatoes and onion.

Heat the oil and fry the onion tomato paste.

Add ginger-garlic paste and simmer for 2 minutes. 

Add  chilli powder,turmeric powder and salt.

Add 1/2 cup water and let it boil for for 2-3 minutes. 

Add the egg pieces and let the gravy thickens as desired.

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Chinese Hakka Noodles

Ingredients

Boiled flat noodles -2 cups 

Red chillies - 3 

Spring onion - 1 Small bunch

Capsicum thinly sliced - 2 tsp

Garlic finely chopped 1/2 tsp

Vinegar 

Salt to taste

Tandoori color 

Oil - 2 tbsp

Method

Chop the spring onions into small pieces. 

Pound red chillies and garlic coarsely.

Heat  oil, add chilli and garlic and fry for a minute.

Add the capsicum and fry till tender.

Add the spring onion and fry again for 2-3 minutes. 

Add noodles and salt and mix well.

Add tandoori color and vinegar to taste.

Heat very well in oven or microwave before serving. 

Serve with your favorite sauce. Enjoy!!!

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Spicy Chicken Gravy

Ingredients

Chicken - 1 breast piece with bone 

Bay Leaves - 3 pieces

Garlic - 3 cloves chopped finely 

Green Chillies - 2 finely chopped 

Red Chilli Powder - 1/2 Teaspoon 

Tomatoes - 2

Garam Masala - 1/2 Teaspoon

Curry Powder - 1 Teaspoon
Coriander leaves 1tsp chopped

Salt to taste

For Seasoning 

Cooking Oil Cumin Seeds Flour(Maida)

Method

Cut chicken into small pieces.

Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes.

Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes.

In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown.

Add the seasoning you made in step  3 to the boiled soup.

Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes. Your spicy chicken soup is ready. Serve hot with rice or roti and enjoy.

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PUDINA PURI

Ingredients

2 cups plain flour (maida)
1/2 cup mint leaves (pudina)
1 teaspoon cumin seeds (jeera) 2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
salt to taste
oil for deep frying

Method

Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together.

Combine this mixture with the flour, add enough water and knead into a firm dough. Divide into small portions

Roll out on a lightly greased surface into thin circles
Deep fry in hot oil till golden brown and drain on tissue paper

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MANCHURIAN DOSA

Ingredients

2/1150 gms urad dal (black gram) 500 gms rice
10 gms methi (fenugreek) seeds 50 gms chana dal (bengal gram) 250 gms carrots

150 gms beans
100 gms green peas
5-6 green chilies, chopped 150 gms spring
(green) onions
chopped
Coriander leaves 1tsp chopped
50 gms oil

Method

3-4 garlic cloves
finely chopped
a small piece of ginger finely chopped
2 tsp soya sauce
1 tsp chili sauce 1/4tsp ajinomoto
2 tsp corn flour
few coriander leaves chopped
salt to taste

Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.

Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.

Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.

Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.

Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. Repeat for the remaining dosas.

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LAYERED ROTI

Ingredients

2/1/2 cups wheat flour salt
thin buttermilk or water.

Method

Knead soft dough with above ingredients.

Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over with fingers.

Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers. Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle (tawa) and place roti on it. Turn to roast other said.

Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired accompaniment.

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COCONUT PURI

Ingredients
For Dough:
2 cups maida (all-purpose) flour 1 cup wheat flour
2 tbsp oil
1/2 tsp salt
for filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil

Method

8-10 sprigs curry leaves cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped 1/2 tsp chili powder

1/4 tsp mustard seeds 1/4 tsp salt
a pinch of asafoetida

Mix maida, wheat flour, salt, oil with enough water to make a firm dough.

Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.

Then add coconut, gram flour and fry till roasted. Allow it to cool.
Also add salt, chili powder, little water and mix well. Make into small balls.

Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out.)

Deep fry in hot oil till puffed, golden and serve hot with any chutney.

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BANANA DOSA (BREAKFAST)

Ingredients

250 g all-purpose flour (maida)

4 bananas, mashed

1 egg

75g sugar

2g cardamom powder

1/4 tsp baking powder

1 1/2 glass milk

50g oil

Method

Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients

Can also be mixed in a blender.

To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.

Now add cardamom powder and baking powder to the batter and mix well.

Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with

Little oil.

Serve hot with any juice.

*Will come up with more tasty recipes.Thank you!