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Thursday, August 23, 2007

My Kitchen : HARA DHANIA (CORIANDER) KI CHUTANY (8th Serv)

Source Image : http://images.google.co.in

Friends,

Presenting herewith 2nd recipe in the category of CHUTNY..I think all of you would like it !!!

Things required : (for 1/2 Cup Chutny)

  1. A bunch of Fresh Coriander (Dhania) Leaves (Medium)
  2. 1/2 Lime
  3. 1 Green Chilli
  4. 1 tsp Cummin Powder
  5. 1/2 tsp Black Pepper Powder
  6. 1-2 Garlic Clove
  7. 1/4 tsp Salt
How to do? (Preparation) :

Wash the coriander leaves thoroughly, discarding roots and coarse lower stems and any wilted or discoloured leaves.Wash the green chilli and chop up roughly. Chop the garlic roughly. Wash the lime and clinch out the juice, about 1 tsp.

Method :

Put all elements together in the electric blender and give them a rapid rotating till throughly blended. Chill and serve it..Taste it...n...comment it!!

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)

Wednesday, August 22, 2007

MyKitchen : DAHI & PUDINA KI CHUTNY (7th Serv)

Source Image : http://images.google.co.in

Friends,

Not working on blogger from so many days due to routine work...

Now, presenting herewith, PUDINA CHUTNY which increase your taste at DINNER...

Things Required : (for 1 Cup Chutny)

  1. A Small bunch fresh mint leaves
  2. 1/4 tsp Red Chilli Powder
  3. 1/2 tsp Sugar
  4. 1/4 tsp Salt
  5. 1/2 Cup Creamy Curd
  6. 1/2 tsp Cumin Powder
How to do? (Preparation) :

Wash the mint thoroughly, discarding any drooped or discoloured leaves, clean the leaves off the roots.

Method :

Put all the elements in electric blender and give them a rapid rotating till throughly blended. Tingle before serving.

Now, Pudina Chutny is ready for serve...taste it...comment it !!!

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)

Monday, August 13, 2007

My Kitchen : SPINACH (PALAK) and SAAG (6th Serv)

Source Image : http://images.google.co.in

Dear Friends,


Yesterday, I have prepared spinach (PALAK & SAAG) !!!

Experiment (as a routine) done on my hubby...he could not told anything about it....after he had finish his dinner....he just replied "A-ONE"

....feels pleasure and good...coz I am struggling from 1hr to prepare this one.

Yes, preparations are....not so easy.....but HAPPY END always GOOD and PLEASANT !!!
Once your relatives (particularly your hubby) give good comments....you got VICTORY (feelings & inspirations)....which has no limit at all...

So, prepare it.....taste it....and of course....give your opinions.....

Things required : (for 3-4 persons)

  1. Spinach (PALAK) - 1 Kg
  2. Coriander Leaves - 250 gms
  3. Creamy Curd - 1/2 CUP
  4. Coriander Powder - 1/2 tsp
  5. Salt - 1/2 tsp
  6. Oil - 2 tbsp
  7. Red Chillies (Dried) - 2 to 3
  8. Cummin Seeds - 1 tsp
  9. Mustard Seeds - 1 tsp
How to do? (Preparation) :

First wash spinach (palak) nicely and drain it. Cut spinach and coriander leaves into pieces. Take creamy curd and move it rhythmically till it comes smooth and combined into one.

Method :

Put the coriander leaves and spinach (palak) together into a bigger pan or kadhai, without using any sort of oil. Arrange it on a low heat, so as they will gradually start to lose strength and discharge their moisture. Move it very slightly, and cook it till the leaves are sensitive.

Mix it in the coriander powder and salt, and move it very slightly over high heat till it reaches nearly dry stage. Put it into the creamy curd which had already done in preparation.

Take another pan, heat the oil (burning it if using mustard oil). Put red chillies and cook it on high heat till they are getting plump and in black colored. Get down the heat, and add the cummin and mustard seeds. Cover it till the spitting out (TADKA NOISE). Put all the contents of the pan into the spinach (palak), and move it slightly till it get well mixed.

Taste it....!!!

Wait for your hubby's comments....(no doubt it would be "A ONE" !!!)

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)

Wednesday, August 1, 2007

My Kitchen : CARROT SALAD (5th Serv)

Source Image : http://images.google.co.in

Dear Friends,

Its my 5th serving to all of you....!!! .... Take a test with DINNER.....!!!

Normally we have taken all SALAD recepies at DINNER time. Can you think...How our Home Dinner party graceful and tasteful....

Take a chance of it !!!!


Things required : (for 4-5 persons)
  1. Carrots medium sized - 3 to 4
  2. Mustard Seeds - 1 tsp
  3. Lime - 1/2
  4. Salt - 1/2 tsp
  5. Bland Oil - 1 tbsp
How to do? (Preparation) :

First wash the Carrots nicely and scratch it. Grate coarsely and pass in a bowl with salt. Clinch out the juice from the lime, only 1-2 tsp.

Method :

First heat the oil in a small kadhai or in frying pan (non-stick utensils preferred, if used) add the mustard seeds in kadhai or in frying pan and cover it fully till the spitting out subsides. Pour all scraped out carrots in kadhai or frying pan.

Now, just I put some additions for making RAITA :

shaking up with 1 cup creamy curd, beaten it till smooth (gravy) , into the salted carrot. Again, repeat above Method (i.e. "heat the oil in a small kadhai or in frying pan, add the mustard seeds in kadhai or in frying pan and cover it fully till the spitting out subsides" only) with mustard seeds (which is called BAGHAR) as above and omit the lime juice.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)

Wednesday, July 25, 2007

My Kitchen : GOBHI (CABBAGE) & KAJU VEG (4th Serv)

Image Source : http://images.google.co.in

Dear Friends....it's my 4th Serv for all of you !!!...take a test of it !!!

Things required : (for 3-4 persons)

1. Cabbage Half (around 500 gms)
2. Green Chillies - 2
3. Oil - 1 tbsp
4. Mustard Seeds - 1/2 tsp
5. Sprig Curry Leaves
6. Cashew Nuts (Broken) 1/2 Cup
7. Coconut Powder - 2 tsp
8. Urad Dal - 1 tsp
9. Salt - 1 tsp

How to do? (Preparation):

Remove the outer part of cabbage and cut it into small pieces. Cut the onion into small pieces. Wash the green chillies and finely cut it. Take washed curry leaves and clean them off the base.

Method:

Take the Kadhai on the gas, heat the oil in a kadhai, make burning it if mustard oil is used. Get down the heat, put it in the mustard seeds and cover it till the spitting out. Mix it in the urad dal and fry for a minute or up to the reddish colour occurred. Add it the onion, green chillies and cashew nuts. Again cover and cook it for 5 minutes till the onion gets soft and semitransparent. Add the curry leaves and fry it for a 10-20 seconds more.

Mix the cabbage, coconut powder, if you are going to use it, and salt, and put away together till the cabbage begins to sweat. Cover, and cook it on low heat for not more than 3 minutes.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)

My Kitchen : VEG KARELA (3rd Serv)

Image source : http://images.google.co.in

Dear Friends....

Serving SWEET (???) KARELA for all of you !!!

Diabetic persons must test it (before cooking - they should test only Karela Juice or medium cooked Karela veg without MASALA)!!!...n...for others...it is to be proved a strength!!!

Things required: (for 2-3 persons)

  1. Karela 1/2 Kg
  2. 1/2 tsp + 1/2 tsp Salt
  3. Large Onion - 1
  4. Medium Tomato - 1
  5. Oil - 2 tbsp
  6. Cummin Seeds - 1 tsp
  7. Coriander Powder - 1 tsp
How to do ? (Preparation):

First wash the Karela, cut it into round shape and soak them with 1/2 tbsp salt. Rinse off well and drain it. Do small cuts of onion. Wash and make small pieces of tomato (if using).

Method:

Heat the oil. Bring down the heat, put cummin seeds, as they (cummin seeds) reach to golden & fragrant add the onion. Move it very slightly over high heat till the onion is reach to golden colour.

Get down the heat, add Karela and move slightly to mix. Sprinkle little amount of spice powder and mix it well. If you are using tomato, add it or if not 1/2 cup of water, move slightly again, cover and cook it till the Karela is crispy. Check for salt and add it if needed.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)

My Kitchen : BAINGAN MASALA (2nd Serv)

Source Images : http://images.google.co.in

Dear Friends !!! It's my 2nd Serving to all of you !!! Have you test MASALEDAR BRINJAL / BAINGAN ever ? See the following preparation & method....try it at home and send your opinions ...

Things required : (for 3-4 persons)
  1. 1/2 Kg Small BRINJALS
  2. Fennel Powder 1 tsp
  3. Cummin Powder 1/2 1tsp
  4. Coriander Powder 1 tsp
  5. Turmeric Powder 1/2 tsp
  6. Garam Masala Powder 1/2 tsp
  7. Aamchur 1/2 tsp
  8. Salt 1 tsp
  9. Oil 3 tbsp
How to do it ? (Preparation for MASALEDAR BAINGAN)

First wash the Brinjals and leaving on the steams. Make 2 slices from the base almost up to the bow, in the shape of a cross, being careful to keep the sections connected.

Method:

Mix the spice powder and salt in a small bowl. Wipe a little of this masala inside every brinjal. To do the same, hold the brinjal so as to separate the sections slightly. Using the handle of teaspoon, adumbrate the masala into the chaps between the sections so that all the inner surfaces are slandered with it.

Heat the oil in a large enough kadhai, burning it if using mustard oil. Add the brinjals and shake-fry on high heat for a couple of minutes. Get down the heat, cover and cook for 15-20 minutes, turning from time to time, till the brinjals are tender. You have to remove them 2-3 time from the kadhai, as they get ready.

Have a fun with BRINJALS !!! Send your opinions to boost my experiences....

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)

Sunday, July 22, 2007

My Kitchen : Dum Aloo (1st Serv)

Image Source : http://images.google.co.in

Dear Friends,

It's my first article on this BLOGLAND. I would like to share my KITCHEN EXPERIENCE with all of you !!!

Life is meant for enjoy !!! and prior to anything else....cooking is my hobby and happiness...and serving it to my hubby is my pleasure...here I am serving you my delicious recepies for you...Taste it !!!

Things Required : (for 3-4 persons)

  1. 12 small potatoes (near about HALF Kg)
  2. Curd ONE & HALF tbsp
  3. Ginger-Garlic Paste 1 tsp
  4. Turmeric Powder HALF tsp
  5. Coriander Powder 1 tsp
  6. Red Chilli Powder HALF tsp
  7. Black Paper Powder HALF tsp
  8. Garam Masala Powder HALF tsp
  9. Oil 2 tbsp
  10. Cummin Seeds HALF tsp
  11. Salt 1 tsp
How to prepare DUM ALOO

First wash and peel the potatoes. If you have large sizes potatoes cut it into equal sized pieces.

Take CURD in a large bowl and beat it till smooth and blended, add spice powders and ginger-garlic paste. Blend it well. Prick up the potatoes with fork, and add them to the curd-spice mixture, spoon up the mixture over them so that the potatoes are well coated.

Method :

First Heat the oil in a pan, burning it if using mustard oil. Put cummin seeds and fry it for a while till it get golden and fragrant.

Add the potatoes, and any extra curd mixture remaining in the bowl, cook it on high heat, stirring all the time till the masala dries and the oil separates.

Add HALF cup water and salt. Turn the heat to low, cover it tightly and cook till the potatoes are tender.

Test it-n-enjoy !!!

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This policy is valid from 22 July, 2007

This blog is a personal blog written and edited by me. For questions about this blog, please contact debudeodhar at yahoo dot com.

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