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Preview: Kajal's.... - Recipes with Step by Step Pictures...

Kajal's.... - Recipes with Step by Step Pictures...

Updated: 2017-12-13T19:39:58.359+05:30




Recipe of cake click Here ( I was make a cake so many time but this one is best in my i was hsear some of the photos here....enjoy the bit of Cake .:)) [...]

Arusuvai Friendship Chain: Season 2 and a mystery ingredient


Arusuvai Friendship Chain is about sending along a surprise ingredient as a gift to your friends for them to prepare something tasty with it, share the recipe, and pass on other surprise ingredients to more people. Arusuvai means six tastes (aru=six, suvai=taste) in Tamizh and is used to refer for Tasty preparation with six tastes – inippu/ thithippu (sweet), orappu/ karam (hot), kassappu (bitter) , pulippu (sour), uppu(salt), tuvarpu (tastes that one gets in raw leaves).When you receive a package with a “surprise ingredient” as a part of Arusuvai here are the basic rules you need to follow:Prepare something tasty with it and post recipe with a picture if you are a blogger with the logo, a link to person who passed it to you and to this post if you like for reference.If you don’t blog, do share the recipe with the friend who gave it to you or post it as a guest post on someone you know who blogs.Pass on a “surprise ingredient” to two or more friends, one of whom must preferably blog. We all want to have some fun together right? All people in India who blog or have blogged or those who’d like to be a part of this chain to show themselves up – we’ll ensure you get to be part of the fun.The Arusuvai network has already forged many friendships. This network was initiated by Srivalli, Bharathy and Lathamma. This network is on its second season and hosted by a very friendly and warm person SAYANTANI. Its a pleasure interacting with her. Thank you for linking us up.Shalini send me very nice ingredient to me in little nice pink color jar. She wrote very heart touching latter to me also with great gift. She gifted me the recipe book of rice …She send these entire on Valentine’s Day this is my Valentine’s Gift from you dear. Thank you very much.Actually I like to make different type of rice and she gifted such a great recipe book…. Thank you dear sending all these things.. When I see your recipe book and your pink color jar I have little smile on my face which I never explain what I feel it….This is my entry to the Arusuvai friendship chain…I made two items from Poppy seeds one is Spicy Potato curry and one is sweet Poppy seeds Seero. Spicy and yummy Potato carrot curry with Poppy Seeds.... Poppy seeds Halwa...sweet dish...Potato Curry – Potato with Poppy seeds (Khas-Khas)Ingredients:2 medium size Poatoes1 big size carrot3 tbsp Khas-Khas (Poppy seeds)3 fresh green chillies3 tbsp oilSalt and lemon to tasteMethod:Step 1: Sock the Poppy seeds (Khas-Khas) in a little water for an hour.Step 2: Cut the green chillies in small pices.Step 3: Remove the extra water from Poppy seeds.Grind the green chillies with sock poppy seeds in mixer. I have used the traditional way of making the paste because my grinder jar is not working condition. Use this type of steel vessel and then crush with heavy handle. Keep aside.Step 4: Peel and cut the potatoes and carrot into medium size.Step 5: Heat the 3 tbsp oil in pan.Step 6: Add half of the potatoes and fry in low flame.Step 7: Fry until it becomes slightly change in color.Step 8: Remove from the pan and add remaining potatoes and carrot together.Step 9: When they cook and become soft and color is change then also remove from the oil.Step 10: Put all dry ingredient in another plat.Step 11: Remove the one tbsp oil from pan then add crush poppy seeds and green chillies paste in it on low flame. Beware of spluttering (you can immediately close the pan with a lid).Step 12: Stirring in low flame until all water part is burn and it become very light chnge in color of poppy seeds.Step 13: Then add fry potatoes and carrot in it. Step 14: Add salt as par taste.Step 15: Turn off the flame after stirring for 5 minutes when nice aroma of poppy seeds with fry potatoes fills your kitchen.Step 16: Turn off the flame and last add the lemon juice for great taste of curry.Step 17: Serve Hot with Roti or Paratha with Riyata.Benefits -1. Poppy seeds are rich in linoleic acid (an important omega-6 fatty acid), which protects the heart against heart attacks.2. Po[...]

Surti Undhiyu


This is for my dear all friends who requested me lots of time for recipe of Undhiya in winter and from last two years I am very lazy to post it because it is quit long process to make it with all photographs but finally I decided one day I will made this in winter for my all blog friends. For all this photographs it t takes one and half hours for made this. And when I edit this entire photograph and write a recipe for this this takes another one and half hours. After that when I post this entire photograph it takes another one an d half hour for posting this one recipe but finally I am happy that I was done it with my all feeling to all my blog friends.In this month Shriya comment me like this... Kajal, Will you be making Undhiyu this winter and do a post on it? Shriya I was done for you dear and another lots of my friend who give me inspiration for this recipe....Preparation Time: 30 minutesCooking Time: 30 minutesServe about 8 people Ingredients for Muthiya (or gatta):2 cup wash and chopped fenugreek (methi) leaves1 cup whole wheat flour (gehun ka atta)¼ cup besan (Bengal gram flour)3 tbsp sugar powder1 tbsp coriander powder2 tbsp red chilli powder½ tbsp turmeric powder1 big size lemon¼ tbsp fruit salt Salt to testOil for deep fryMethod of making Muthiya:Step 1: Mix all the dry ingredients for muthiya. Step 2: Add little oil and ¼ tbsp fruit salt for making Muthiya soft. Add lemon juice and mix together.Step 3: Add wash and chopped green methi in it.Step 4: Make stiff dough.Step 5: Form into small oval dumplings.Step 6: Heat the oil for fry Muthiya.Step 7: Sauté the muthiya in heat oil for about 2 minutes.Step 8: Remove from oil and keep aside.Ingredients for green masala: 50 gm wash and chopped green coriander leaves12-15 garlic (use green garlic if available)6-7 green chilliesBig size ginger piece100 gm roasted skinless peanuts3 tbsp sesame seeds2 tbsp sugar powder1 big size lemonSalt to tasteMaking green masala: Step 1: Cut green chillies , garlic and ginger and crush into mixer not a smooth paste.Step 2: Half crush the roasted skinless peanuts into the mixer.Step 3: Mix the coriander leaves with green chilli past, sesame seeds, crush peanuts, salt, sugar and lemon juice. Step 4: here you don’t required oil or water anything for these green masala. Ingredients for Undhiya: 250 gms surti Papdi100 gms yum chunks peeled (suran)100 gms purple yum chunked peeled (Ratalu)100 gms sweet potato chunks 100 gms small brinjal (began or eggplant)50 gms small potatoes½ gup green peas 1\2 gup green tuver (green lentil)1 tbsp turmeric powder (Haldi)½ tbsp asafetida (hing)6-7 big spoon oilSalt to tasteMaking undhiyu:Step 1: Clean small surti green papdi and cut into long pieces.Step 2: Cut purple yum, yum and sweet potatoes into big pieces.Step 3: Take half of green masala and rube the chunky veggies (yum, sweet potato & purple yum). Step 4: Marinate for 15 minutes. Step 5: Take a small peeled potatoes and brinjal and slit into 4 parts as bottom alone.Step 6: Stuffed green masala inside the brinjal (began). Step 7: Stuff all potatoes with remaining masala.Step 8: In a pressure cooker heat the reaming oil form deep fry muthiyabecause it contains aroma of methi leaves so use that oil and add asafetida.Step 9: Next add the surti papdi in heat oil.Step 10: Add green lentil ( fresh tuvar ke dane) and mix well. Step 11: Then next add fresh green peas.Step 12: Add all the chunky vegetables with green masala. Add 1/4 cup water but don’t stir here. Step 13: Add Potatoes and brinjal (began) with soft hand.Step 14: Last add the Fry muthiya in it. Step 15: Sprinkle ½ cup water over all vegetables.Step 16: add salt and lemon juice as par test as we add slat in masala and muthiya laso so add little amount of salt here.Step 17: Cover with cooker lead and cook in low flame for two whistles.Step 18: Open the cooker after 4-5 minutes.Step 19: Undhiyu is ready to serve hot as is it. Step 20: Sprinkle some begangarm sev on the top, if you wish and serve hot with chapattis or parat[...]

Instant Khaman Dhokla


A famous snacks sold in every street of Gujarat, it is no longer restricted to that region…ite is readily available in every part of the countray. People love these yummy dhoklas as a breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by socking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhoklas steamer and made from besan and soji.Preparation time: 5 minutesCooking time: 12 to 15 minutesServe 4 to 5Ingredients :1 cup besan (Bengal gram flour)1 cup semolina (rawa/soji)6 tbsp sugar3 tbsp ginger-green chilli paste1 tbsp citric acid (nimbu ke phool) or 2 tbsp lemon juice Salt to taste2 tbsp fruit salt½ tbasp oil for greasingIngredients for temper:11/2 tbsp mustard seeds (rai/sarson)4 tbsp oil2 tbsp sesame seeds (til)2 green chillies, finely choppedA pinch of asafetida ( Hing)5-6 curry leaves (kadi patta)Method:Step 1: Cut chillies and ginger and blend in a mixer. Step 2: Take the besan in a bowl and add semolina. (here I add same quantity of besan or semolina but you add as your taste and it better for only 3 tbsp semolina with 2 cup besan).Step 3: Add sugar, salt, ginger-green chilli paste and mix well.Step 4: Adding water as required (approximately 2 cup) to make a thick batter. Step 5: Mix these entire ingredient with water very nicely.Step 6: Just before steaming, sprinkle the fruit salt and lemon juice over it.Step 7: When the bubbles form, mix gently.Step 8: Pour the batter immediately into a greased 4” diameter pre heat thali and shake the thali clockwise to spread the batter in an even layer. Step 9: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Step 10: Cool slightly and cut into square shape. Keep aside.Step 11: Heat the oil in a small vessel.Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame for few seconds.Step 13: Adding sesame seeds, green chillies and curry leaves, mix well. Turn off the flame.Step 14: Pour this tempering over the cut dhoklas.Step 15: Serve immediately garnished with coriander. For Variation:SOYA Kahamn dhokla:To add health quotient to dhokla, modify the flour used, use 1½ cup of besan along with ½ cup of soya flour and follow the same procedure as given for khaman dhokla. [...]

Merry Christmas and Khajoor Milk shake, The Richest Girl...


O! Jingle bells, jingle bells,Jingle all the way!O! What fun it is to ride,In a one-horse open sleigh, hey!Dashing through the snow.In a one-horse open sleigh.O're the fields we go,Laughing all the way, hey!Jingle bells, jingle bells,Jingle all the way!O! What fun it is to ride,In a one-horse open sleigh. A yummy and delicious Date (khajoor) shake. Filled with the healthy flavor of dates, this nutritious shake provides you a rich diet. To enrich your Ramadan with the benefits of date-fruit, try this shake right away.Dates or Khajoor are valuable as medicine for their tonic effect. Being easily digested, they are very useful for supplying energy and repairing waste. Milk in which clean and fresh dates have been boiled is a very nourishing and restorative drink to children and adults alike, especially during convalescence.Ingredients: 4-5 pieces of khajoor (dates)150 ml simple milk3-4 kaju (cashews)4-5 almond1-tbsp sugarMethod:Step 1: Deseed the khajoor and cut dry- fruit in to small pieces.Step 2: Add milk in khajoor pieces. Step 3: Soak khajoor for half an hour in milk.Step 4: In a blender put khajoor and quarter portion of milk and blend it to a thick cream.Step 5: Add another milk and sugar, and blend properly.Step 6: Place it in bowl and add chopped dry-fruit in it.Step 7: Keep them refrigerated for 2 hours, If you like chilled otherwise serve in room temperature.Step 8: Pour into glass and spread kaju-badam on the top.The Richest GirlOne day, One girl was wandering in the forest thinking about and missing his beloved.Santa was looking down upon the earth looking for a soul to torment.He saw girl wandering alone in the forest and flew down to meet him.Santa said: “Why you, I have been looking for you”.A startled Girl asked: “What do you want?”Santa said: “What do I want?, Girl, please, I have a wonderful offer for YOU”.Girl replied: “Thanks, but I am not interested”.Santa said: “Why Girl, you haven’t even heard what I have to offer. I could make you very wealthy!!”Girl replied: “You don’t say”.Santa said: “Yes, I will make you quite wealthy! You will be rich beyond your dreams!”Girl replied: “Excuse me if I sound suspicious, but there wouldn’t happen to be a catch?”Santa said: “Girl I am offering you so much!! All you have to do is give up your love for you and I will make you rich beyond your dreams.”Girl Smiled. Santa saw the smile and said: “See Girl, I knew you would like my offer.”Girl smile broadened and she replied: “You don’t understand. Santa, I am Not interested in your offer. With my friend LOVE, I ALREADY AM rich Girl beyond my dreams.”[...]

Ladoo recipe from Gud


Happy Winter with lot FUN!! One of the blog friend Harsha ask me about the recipe of ladoo from GUD…This is for you HARSHA.We make this type ladoo in winter from leftover rotis. This is very good in winter and very easy to make with 2-3 minutes. Good lunch-box for kids in winter. Ingredients:4 leftover rotis3-4 tbsp ghee1\4 cup GudMethod:Step 1: Breaks the roti into small pieces otherwise crush into mixture. (I taken 4 rotis) Step 2: Take a pan and heat the 3-4 tbsp ghee in law flame.Step 3: Add ¼-cup gud and in ghee.Step 4: Melt the gud in ghee in law flame and take care of that gud color is not change while that. Step 5: when gud melt properly then add crush roti mixer in it. Step 6: Turn off the flame. Take out the soggy mixer.Step 7: Given shape of ladoo with hands otherwise press in bowl and given the shape as you like. If you like to make the laddo from gud in another way …Just click here and in this process I use sugar. You use Gud instead of sugar and makes very good ladoo with dry fruit and coconut then it is best for health. For My friend…[...]

Diwali Recipe with Traditional Value


HAPPY DIWALI Tradition of Diwali PoojaThe literal meaning of 'Diwali' in Sanskrit is 'a row of lamps'. The most popular tradition of Diwali is filling little clay lamps with oil and wick and lighting them in rows all over the house. Even today, the tradition projects the rich and glorious past of our country and teaches us to uphold the true values of life.Diwali has many legends and religious accounts associated with it. Lights and diyas are lit to signifying the driving away of darkness and ignorance, as well as the awakening of the light within ourselves. It is the perfect time for family gatherings, foods, celebrations and pooja. Goddess Laxmi plays a major role in this festival, as do Ram and Sita. This autumn festival is a five-days celebration, of which each one has its own significance.In order to welcome Goddess Laxmi, the house is kept clean and rangoli is drawn at the doorstep. A pandit is consulted for the best time of puja. The general things needed for a diwali puja are silver and gold coins, suparis, uncooked Rice, paan leaves, kumkum for applying tilak, mithaai (Indian sweets), camphor, agarbattis (incense sticks), dry fruit (almonds, cashews), flower petals and Lakshmi-Ganesh icon.The pooja ritual is performed in the evening when tiny diyas of clay are lit to drive away the shadows of evil spirits. Bhajans are sung in praise of the goddess and sweets are offered to her. Diwali puja consists of a combined pooja of five deities: Ganesha is worshipped at the beginning of every auspicious act as Vighnaharta; Goddess Lakshmi is worshipped in her three forms Mahalakshmi,the goddess of wealth and money, Mahasaraswati, the goddess of books and learning and Mahakali. People also worship 'Kuber'- the treasurer of the gods.Pooja thali DescriptionState of the art, elegant hand crafted pooja thali.Thali made with hand made paper is delicately painted and decorated with moli and mirrors has basic 21 essentials needed for pooja.Includes:Roli (kumkum).Chawal(rice).Auspicious moli thread.Chandan powder.Laung.Aarti kapoor. Mishri (prasadam).Kamal gatta.Dhoop batti.Aarti paana.Terracotta diya with cotton batti.Abeer.Gulal.Haldi powder.Panch mewa(dry fruits).Dhaani.Peeli sarso.Supari(beetel nut).Janeo thread.Kheel and batasa.Elaichi.Terracotta ganesh laxmi idol. The Tradition of RangoliOrigin of Rangoli FestivalRangoli is named differently in different Indian states like in South India it is called Kolam, Madana is Rajasthan, Chowkpurna is the name of rangoli in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so. According to the earliest disquisition or treatise on Indian painting, named Chitra Lakshana, a king and his kingdom were extremely grieved on the death of the high priest's son. Everybody along the king offered prayers to the creator of the universe, i.e, Lord Brahma for giving life to the boy. Brahmaji, being moved by the prayers of these people, came and asked the king to paint a likeness of the dead boy on the floor. He then put life into the portrait, thus relieved the entire kingdom from its sorrow and pain. This mythological tail is considered the scriptural evidence of the origin of this beautiful Hindu art, named Rangoli.'Rangoli' is a Sanskrit word, signifying a creative expression of art by means of colors. In ancient times, beautiful rangoli patterns and designs were made on the entrances of Indian homes for beautifying them and welcoming the guests.The Tradition of LightsThe Diwali illuminations with lighted diyas bring the supernatural brightness and joy with the hope of finding light in darkness, achieving knowledge where there is ignorance, and spreading love amidst hatred. Diwali is also known as the Festival of Lights. Light is significant in Hinduism because it signifies goodness. So, during the Festival of Lights, 'deeps', or oil lamps, are burned throughout the day and into the night to ward off darkness and e[...]

Dates and Peanuts Ladoo (Dates and Dry fruits Ladoo)


Ingredients:200 gm dates½ cup roasted peanuts/Cashewnuts1-tbsp ghee¼ cup desiccated coconut (optional)Method:Step 1: Deseeded the dates and chopped it. Step 2: Take the roasted peanuts and half crush in to mixer. Step 3:If you like then use powder form of peanuts then it easy to mix with dates. I like crunchy test so I use half crush peanuts. Step 4: If dates are not much soft then microwave on high power for a minute. Step 5: In a thick bottomed kadai, add one tbsp ghee in low flame.Step 6: Add the soft microwave dates in it. Step 7: Keep stirring till the dates start to melt on low flame. Step 8: Add half crush roasted peanuts in melt dates. While mixing dates and peanuts if they started burning slightly then immediately turn off the flame. Step 9: When it is still warm, made small ladoos by hands. Step 10: Roll the ladoos in desiccated coconut. Step 11: Place in your container.Note:1. If you like then add some sugar powdered along with desiccated coconut and then rolled the ladoos in them.2. If you made this sweet for Diwali then add any Dry fruits whatever you like. Next Coming recipe for are KAJU KATLI and many more wait for post....:-)[...]

Chana dal with white-gourd (Dhudi)


Ingredients:200gm White-gourd1 cup Chana Dal (Bengal gram)3 cups water for cook the dal1-tbsp red chilli powder1\2 tbsp turmeric powder1 tbsp lemon juiceSalt to tasteFor temper:2-tbsp oil1\2 tbsp cumin seeds2 dry red chillies1 tbsp garlic red chilli pasteMethod:Step 1: Wash the dal in a few changes of water.Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.Step 3: Let it be cool for 5 minutes and after that mix with big spoon.Step 4: Peel the white-gourd and cut into small pieces. Step 5: Heat the oil in a frying pan add dry red chillies and cumin seeds. Step 6: Sauté on medium flame for few seconds, when seeds are in brown color add finely chopped white-gourd with turmeric powder.Step 7: Cook on medium flame until it becomes soft. Step 8: Then add garlic-red chilli past in low flame. Take care of red color of paste is not change.Step 9: Pour the chana daal and stirring. Step 10: Cook until the daal was boiled. Step 11: Then add red chilli powder, turmeric powder and salt to taste.Step 12: Mix well and cook another 5 minutes.Step 13: Cook dal for 5 minutes more and add lemon juice just before going to turn off the flame.Step 14: Turn off the flame and garnish with coriander leaves. Step 15: Serve hot with Paratha… Recipe of Partha is here…………. Worst thing in life is Attachment because it Hurts when you lose it, Best thing in life is loneliness’ it teaches you every thing, when you lose it, you got every thing. [...]

Curd chutney with garlic


1 cup curd
2 tbsp oil
2 tbsp cumin (jeera)
1 tbsp garlic red chilli past
Salt to taste

Step 1: Take a small vessel and pure two tbsp oil in it.

(image) Step 2: Turn on the flame and add cumin seeds.(image)

Step 3: Sauté on medium flame for few seconds, when seeds are in brown color adds the garlic-red chilli past in low flame. Take care of red color of chilli is not change.(image) (image) Step 4: Adding curd in low flame and turn of the flame in 2 minutes.
Step 5: Add salt to taste. (image)
Step 6: Mix all together and serve with any of the muthiya and dhokla. It has the nice taste of garlic whit curds

.(image) (image)
"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves." Thomas Wolfe.
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Palak Dhokla / Spinach Dhokla


A good way to incorporate flour and leafy vegetables in your diet. You can use any leafy vegetable in this recipe. However, methi (fenugreek) and palak (spinach) are the most commonly used.Ingredients:1-cup rice flour, 1-cup Bengal gram flour,1½-cup buttermilk,1 bowl clean wash and cut spinach (Palak)2 tbsp ginger-green chilli paste2 tbsp oil½ tbsp asafetida (hing)1½ tbsp fruit saltSalt to taste¼ tbsp oil for greasingMethod:Step 1: Mix bengal gram flour and rice flour with butter milk and keep aside for 5-6 hours.Step 2: Cut chillies and ginger and blend in a mixer. Step 3: Take ¾ batters in another bowl and mix the salt and ginger-green chilli paste in it. Another ¼ part of better add only salt and keep aside.Step 4: Add 2 tbsp oil for making soft dhoklas.Step 5: Adding wash and finely chopped spinach, asafetida and mix well.Step 6: Just before steaming, sprinkle the fruit salt and add 2 tbsp of water over it.Step 7: When the bubbles form, mix gently.Step 8: Pour the batter immediately into a greased 4” diameter thali and shake the thali clockwise to spread the batter in an even layer.Step 9: Then add the plan better over it so it makes a smooth layer over the doklas and shake the thali clockwise to spread the plan batter in an even layer.Step 10: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Step 11: Turn off the flame and cool slightly.Step 12: Cut into equal rectangular pieces.Step 13: Repeat with the remaining batter.Step 14: Place in serving plat.Step 15: Serve hot with garlic,cumin–curd chutney. For Variation:Balck-eye bean palak dhokla:Balck eye beans, also called as cow peas or chawli beans, are extremely rich in iron and folic acid making this a very healthy recipe.Use the chola dal instead of rice and Bengal gram flour. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside. Blend in a mixer, adding water as required to a smooth paste.Chola dal imparts a different kind of softness to these dhoklas.The beauty of the setting sun,the rays dancing on the waves,are so very delightful.... [...]

Methi Thepla (Fresh Fenugreek Paratha )


Very very tasty with spicy………..:-)Ingredients for making Paste of methi leaves: A bunch of fresh green methi (fenugreek) leaves9-10 fresh green chilliesMethod of making mixer of methi leaves:Step 1: Wash the leaves of methi with water twice.Step 2: Cut the green chillies and remove the seeds.Step 3: Place methi leaves and green chillies into mixer bowl.Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind) Ingredients for paratha:2 tbsp sesame seeds1 tbsp lemon juice (or yogurt)3 cups wheat flour1 tbsp sugar (optional)2 tbsp oilSalt to tasteButter or oil for fryingMethod :Step 1: Take a big plate or vessel for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste. Step 2: mix all this ingredients very well. Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour. Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice.Step 5: If you allow to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff. Step 6: Make medium size bolls and roll it about 5” diameter with help of roller. Step 7: Heat the thick pan and place the methi thepla over it. Step 8: Cook in low flame for one minutes.Step 9: Turn another side and cook on medium flame until golden patches.Step 10: Spared the oil (or butter) on top side and turn on other side. When you turn on another sides then it become puffy if the flame on medium heat. Step 11: Fry both sides till light brown. Step 12: Repeat the same procedure for the remaining dough.Step 13: Serve hot in Breakfast with tea. If you like to serve in dinner than it is always good with tomato-peas curry and lemon pickles. Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.[...]

Chole with Paneer and bhature


For the dry masala:1 tbsp cumin seeds (Jeera)1 tbsp coriander seeds5-6 cloves3-4 small stick of cinnamon2 dry red chilli¼ tbsp oilFor the dry masala:Step 1: Take a small vessel and heat ¼ tbsp oil. Add all ingredients for dry masala.Step 2: Sauté on medium flam for 2 minutes so its color is slightly change in brown.Step 3: Turn off the flame and cool it. Grind this entire ingredient in mixer.For the chole with paneer:1 cup chick peas (Kabuli chana), soaked overnight2 medium size onions3 medium size tomatos150 gm paneer½ tbsp cumin seeds (jeera)2 teaspoons amchur (dry mango powder)1/4 teaspoon turmeric powder (haldi) 3-4 piece of garlic2 tbsp red chilli powder3 tbsp oilSalt to taste.For Chole with paneer:Step 1: Peel and cut the onion. Cut the tomatoes in to big size and grind the onion, garlic with tomato into mixer. (also add ginger if you like that test)Step 2: Pressure cook the chick peas with 1½ cup water with slat for 3 whistles until they are soft . Drain the extra water and keep aside.Step 3: Heat the oil in pan, add the cumin seeds. When the seeds crackles, add the tomato-onion gravy.Step 4: Sauté in medium flame for 5 minutes and add the turmeric and red chilli power in it.Step 5: Add the cook chick peas and I cup water and mix well. Add the dry masala powder, amchur powder and salt and sauté for another 10 minutes.Step 6: Add the paneer cubs and simmer for 5 minutes. Trun off the flame. Step 7: Place it in serving bowl and decorate with onion and lemon round slices.For the bhature :1 cup plain flour (maida)½ cup curd3 tbsp oilSalt to tasteOil for deep fryingWater for making dough if neededFor the bhature:Step 1: Combine the flour, salt and oil and mix together.Step 2: Add ½ cup fresh curd and water if necessary. Knead the dough very well till it is smooth.Step 3: Cover with a wet muslin cloth otherwise any of the vessel and rest the dough for 2 hours.Step 4: Divide the dough into small parts and roll out into circles of 125mm (5”) diameter.Step 5: Deep fry in hot oil till the bhature puff up and both sides are golden brown.Step 6: Serve hot with the chole-paneer.Make your Sunday dinner special for someone special with mango ras…… [...]

Green Peas-tomato soup


Ingredients: ½ cup fresh green peas10 medium size ripe tomatoes2 medium size onions1 small piece of ginger1 tbsp pure ghee or butter1 tbsp cumin seeds2 tbsp red chillies powder½ tbsp sugar (optional)Salt to tasteCoriander leaves for garnishMethod:Step 1: Cut the tomatoes into two parts and ginger into small pieces and onion into medium pieces. Step 2: Add one cup water and cook into medium flame with lid over the vessel. Step 3: When tomatoes become soft then remove the skin of tomatoes with steel spoon. Step 4: Blend this material with blender until it becomes smooth. Step 5: Drain this pulp if the skin and seeds of tomatoes in it.Step 6: Heat a thick pan and add pure ghee on low flame. Step 7: Add cumin seeds when ghee is mallet. Step 8: Turn the flame on medium and then add the fresh green peas in it. Step 9: Simmer until they are very tender. Step 10: When skin of peas is slightly change then puree tomatoes pulp in it. Step 11: Stirring while and cook it for 10 minutes on medium flame. Step 12: Then add red chillies powder, salt and sugar in it. Step 13: When it begins to slightly thicken turn off the flame. Step 14: Add fresh coriander leaves after the turn off the flame. Step 14: Serve hot into serving bowl. Step 15: Garnish with coriander leaves and cream. Step 16: I like to eat with plane simple rice and roasted papad. But you also serve as soup in your menu. Note:1. You also add carrot and another vegetable which you like the taste and it goes good taste with tomatoes.2. Also add garlic or cloves or pepper powder or cinnamon if you like this type of taste. [...]

Malai Kofta


An unusual non-fried version of koftas. Use fresh paneer for best results. Ingredients for the Koftas:1 cup paneer1 tbsp plain flour(maida)A pinch backing powder2 green chillies chopped2 tbsp coriander choppedSalt to taste Ingredients for gravy:100gm fresh tomato pulp1 cup milk¼ cup cream1 tbsp kasuri methi1 tbsp oilSalt to tasteTo be ground into a paste:¼ cup onions chopped3 cloves garlic2 green chillies2 tbsp coriander seeds(dhania)1 tbsp cumin seeds (jeera)1 tbsp ginger piece2 cloves (lung)1” stick cinnamon (dalchini)Method for kofta:Step 1: first of all crumbled the panner if fresh and if you use from freeze then grated it.Step 2: Mix paneer, baking powder, green chillies, chopped coriander leaves and salt.Step 3: Mix it very nicely if paneer is cool then just microwave for 7 to 10 second then it mix very nice.Step 4: Then add plain flour in it and make like dough.Step 5: Shape it into small round kofta.Step 6: Take a microwave bowl and add 1 tbsp oil in it.Step 7: Place all the round shape boll of paneer into greased microwave bowl.Step 8: Smoothly rub this bowl into oil so its surface is oily.Step 9: Microwave on high for 1 minutes. Step 10: When cool open the bowl and check it is cook aur not if all paneer bolls are slightly change the color of off-white or it become hard then its cook nice.Step 11: Keep aside.Method for the gravy:Step 1: Ground the all ingredient material.Step 2: Make good paste from it.Step 3: In another microwave safe bowl, add the oil and the ground paste.Step 4: Microwave on high for 5 minutes, strring once after 3 minutes.Step 5: Add tomato ready made pulp and mix it.Step 6: Microwave on high for another 7 minutes stirring in between fo another 2-2 minutes.Step 7: Add the milk, and cream.Step 8: Add kasuri methi and salt in it and mix very well with help of spoon.Step 9: Microwave on high for 2 more minutes.How to proceed:Step 1: just before serving add the koftas to the gravy.Step 2: Microwave on high for 2 minutes.Step 3: Serve hot and garnish with chopped coriander leaves. [...]

mix chikki with award

2010-03-03T06:05:58.208+05:30 GOD...............surprise for me!!!!!!!!!!!!!!!Thank you Mriganayani for passing these all award to me I don’t know I deserve it or not but I always try my best but I think I never get enough time for blog friends.........but all blog friends give me nice inspiration with their comment and awards.....thank you once again dear Mriganayani. I read your blog and I got so many different ideas from your recipes and will try some of them also. Here are the seven things which you like to know about me....1. I always believe in GOD.2. If someone asks me the question for any matter then I always tell the truth of the matter. Never think what is effect of that because I know only truth is always win forever.3. I always thanks to my younger sister because she help me when I really need the help in my life.4. I always cook my heart.5. I am very hard working.6. I nerve like to hurt someone.7. When I am right and some one blame on me at that time I can’t control myself but know a days I try to control that.I would like to pass these awards to all these lovely friends of my food bloggers…………TurptiCynthia Nupur Laavanya Jyothi LathaMusicalMix chikki with delicious taste of coconut Ingredients:½ cup sesame seeds½ cup roasted skinless peanuts¼ cup fresh grated dry coconut1 cup shred jaggery2 spoons waterMethod:Step 1: This is roasted red skinless peanuts coz I remove the red skins and break each peanut in to parts so it is easy to spread in chikki.Step 2: Take a mixer bowl and half crush these peanuts in mixer not make like powder. Step 3: Heat two spoons of water in a kadai or thick pan and add the jaggary in it.Step 4: Mix the water and jaggery in medium flame and stirring continuously.Step 5: Melt nicely and when its color is slightly change turn the flame law and then stirring on law flame for few seconds.Step 6: When its color is slightly change in dark side then add crush peanuts in it.Step 7: In low flame instantly add sesame seeds in it.Step 8: Last add the dry grated coconut in it. Step 9: Mix all these in law flame very quickly and turn off the flame.Step 10: Grase a tray or any clean surface and roller of roti with oil before start to make chikki.Step 11: When you turn off the flame spread the material of chikki over the grease surface.Step 12: Quickly roll the material with roti roller so it becomes thin.Step 13: Slightly draw horizontal and vertical lines befor it cool.Step 14: When its cool cut into square pieces.Step 15: You can also made small ladoo shape if you like.Step 16: Store in container in cool place.Note: If you make ladoo shape then it is require that your teeth is healthy to eat chikki......ha ha ha!!![...]

Pizza / Deshi Veg Pizza /Pizza without oven


Deshi Veg Pizza/Pizza without oven Friends FRIDAY dinner is always good because it is staring of weekend so enjoy to start weekend with pizza.............this is friday chef dish..............................Make pizzas of your choice with these tasty toppings. Ingredients6 ready-made pizza bases4-5 tbsp butter250 gm tomato puree3 onion, chopped3 green chillies2 cloves garlic2 tbsp sugar2 pinches oregano1 tbsp oil Salt to tasteFor the topping2 capsicums finely chopped1 onion finely chopped100 gm finely chopped cabbage½ tbsp cumin seeds (optional)1 tbsp oilSalt to taste3 small cube cheeseMethod:Step 1: Remove the skin of garlic and cut the green chillies and place with onion inti mixer bowl. Step 2: Make a paste with help of mixer.Step 3: Heat the oil in kadhai in law flame.Step 4: Add garlic onion and green chillies paste in it.Step 5: Stirring for two minutes.Step 6: Add the tomatoes puree and mix well.Step 7: Add the sugar, oregano and salt and cook for 5 minutes. Remove from the heat. Method for making topping:Step 1: Take little oil in another pan.Step 2: Add cumin seeds and fry for few seconds.Step 3: Add the finely chopped capsicum and cook for 2 minutes.Step 4: Then add finely chopped onion and cook for while.Step 5: When onion becomes soft then add chopped cabbage in it. Step 6: Add salt to taste and cook in medium flame until they become soft.Step 7: Turn off the flame and take it side.Method for making pizza with oven:Step 1: Take a thick pan or doss maker and grace with little butter.Step 2: Take ready made pizza base and place over the law flame of pan.Step 3: Cook for a minute and turn into another side and spread the ready tomato onion material over it.Step 4: Topping with cabbage capsicum and onion material. Add butte in sides of pizza if needed.Step 5: Place the pizza into another plate and cut into pieces.Step 6: Sprinkle the grated cheese over ready pizza.Step 7: Serve hot with pizza sauce.You can also add most common toppings are boiled corn, panner, and mushroom as par our taste. Also add more garlic and remove onion whatever our choice of taste.You Can't change your destination overnight, but you can change your direction overnight...Happy Weekend to all my FRIENDS!!![...]

Valentine's Day special....with chocolate Strawberry and Cake

2010-02-18T07:39:10.332+05:30 a symbole of love to all my FRIENDS... Chocolate strawberry.....Recipe of HERE... Milk Chocolate Cake....Dark Chocolate Cake...Amul ready made dark chocolate use here.... Double boiling method with water... Apply over the cake... Decorate with stripe of fry potatoes chips and chocolate heart... LOVE TRAIN....History & TraditionsThe holiday of Valentine's Day probably derives its origins from the ancient Roman feast of Lupercalia. In the early days of Rome, fierce wolves roamed the woods nearby. The Romans called upon one of their gods, Lupercus, to keep the wolves away. A festival held in honor of Lupercus was celebrated February 15th. The festival was celebrated as a spring festival. Their calendar was different at that time, with February falling in early springtime. One of the customs of the young people was name-drawing. On the eve of the festival of Lupercalia the names of Roman girls were written on slips of paper and placed into jars. Each young man drew a slip. The girl whose name was chosen was to be his sweetheart for the year Legend has it that the holiday became Valentine's Day after a priest named Valentine. Valentine was a priest in Rome at the time Christianity was a new religion. The Emperor at that time, Claudius II, ordered the Roman soldiers NOT to marry or become engaged. Claudius believed that as married men, his soldiers would want to stay home with their families rather than fight his wars. Valentine defied the Emperor's decree and secretly married the young couples. He was eventually arrested, imprisoned, and put to death Valentine was beheaded on February 14th, the eve of the Roman holiday Lupercalia. After his death, Valentine was named a saint. As Rome became more Christian, the priests moved the spring holiday from the 15th of February to the 14th - Valentine's Day. Now the holiday honored Saint Valentine instead of LupercusHISTORY OF THE VALENTINE'S DAY SYMBOLSHistory of Valentine's Day Roses'Oh, my love is a red, red rose' ~ Poets and scholars have likened the beauty of their sweethearts to that of roses. Rose, as the queen of flowers, symbolizes peace and war, love and forgiveness. Valentine's Day is a time to send flowers and gifts to your loved ones but beware! Some of these beautiful messengers may transmit wrong messages. Take the most common flowers, roses for instance. There are formal meanings of different coloured roses in some cultures. Each of these meanings is still used in society today, so choose your colour with care. White roses are for true love and purity of the mind. Red roses are for love and passion. Yellow roses are for friendship. Black roses mean farewell. Pink roses mean friendship or sweetheart. History of Valentine's Day CupidCupid, the mischievous son of the Goddess of Love, Venus, is supposedly responsible for people falling in love. According to the myths, anyone being hit by Cupid's arrow falls in love with the first person he/she sees. His mischievous intentions have led to some entertaining situations in various legends. Cupid in the Roman mythology has Eros, the son of Aphrodite, as his counterpart in the Greek Myths. The names of both these Gods are used synonymously with the concept of love today.History Of Love KnotYoung women in strict Muslim households used to send their pledges of love to young men through messages woven through the knots of a carpet in an Arab tradition. This tradition of sending messages through the knots gave birth to the concept of love knots that continues to this day. History Of Valentine's HeartsTo a beloved, there is no symbol as importa[...]

Methi Thepla (Fresh Fenugreek Paratha ),Honest Scrap Award


Very very tasty and spicy.........:-) Ingredients for making Paste of methi leaves:A bunch of fresh green methi (fenugreek) leaves9-10 fresh green chillies Method of making mixer of methi leaves:Step 1: Wash the leaves of methi with water twice.Step 2: Cut the green chillies and remove the seeds.Step 3: Place methi leaves and green chillies into mixer bowl.Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind)Ingredients for paratha:2 tbsp sesame seeds1 tbsp lemon juice (or yogurt)3 cups wheat flour1 tbsp sugar (optional)2 tbsp oilSalt to tasteButter or oil for fryingMethod of making paratha:Step 1: Take a big plate for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.Step 2: mix all this ingredients very well.Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour.Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice. Step 5: If you aloe to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff.Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.Step 7: Heat the thick pan and place the methi thepla over it.Step 8: Cook in low flame for one minutes.Step 9: Turn another side and cook on medium flame until golden patches.Step 10: Spared the oil (or butter) on top side and turn on other side. Step 11: When you turn on another sides then it become puffy if the flame on medium heat. Step 12: Fry both sides till light brown.Step 13: Repeat the same procedure for the remaining dough.Step 14: Serve hot in Breakfast with tea. If you like to serve in dinner than it is always good with tomato curry (or any curry with tomato gravy) and lemon pickles. Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek. Wise Quotes: No man in this world is rich enough to buy his own PAST.Enjoy each moment before it gets beyond reach.....................!!! Thanks you very much to Mina the Princess of her college…from give-me-some-spice, nominating my blog for the The Honest Scrap AwardAccording to the award rules, I now have to tell you 10 honest things about myself and pass on the award to 10 fellow food bloggers who are honest in their approach to blogging.So here goes: 10 honest things about myself:1. I was learn blogging from my younger sister. I am really very thankful to my sister. Also her husband….2. I like to observe the people when they make any item by hand. I have captured the picture in my mind. These habits always help me when I made any item.3. I have great passion for making food.4. I like to go to functions and visit all the friends and family members. I also like they all come at my home. I like to wear saree in party.5. I am very sensitive person I am also cry in movie.6. I like visit old historical place.7. I don’t make friends easily. I have very few friends but when I have friend one time then they are my forever friend.8. I like truth speaker people.9. In my work place everyone trusts me because I always help people when they are in struggle.10. Everyone like to become my friend.....because I always do something special for others. I found very few people who help me so I always think opposite if they can’t help me than I am always first to help others.And I would like to pass on this award to bloggers behind the following blogs:1. Zobar 2. Vanamala3. Ushaprshanth4. Swapna5. Susan6. Shyam7[...]

Peas-Carrot Capsicum curry with onion tomato gravy


Ingredients for curry: 1 cup fresh green peas½ cup peel and long cut carrot½ cup cut pieces of capsicum1\4 tbas turmeric powder (haldi)1 tbsp red chilli powder (mirch powder)1\2 tbsp gram masala1\2 tbsp mustard seeds (rai)1 tbsp cumin seeds (jeera) ¼ tbsp asafetida powder 3 tbsp oilSugar optionalSalt to tasteIngredients for gravy: 3 medium size tomatoes 2 medium size onionsSmall piece of ginger8-9 pieces of garlic* Peel the onion and ginger and cut into medium size pieces.* Cut tomatoes and remove the skin of garlic and place all this into mixer of bowl. * Grind it and make gravy. Add little water if required.Method of making curry:Step 1: Heat the oil into cooker and add mustards seeds.Step 2: When the seeds crackle, add the cumin seeds, and asafetida powder. Step 3: Add the cut carrot and capsicum pieces in it. Step 4: Sauté on a medium flame for few seconds. Step 5: Then add fresh green peas and mix well.Step 6: Turn the flame law and add the tumeric powder, red chilli powder, sugar (optional) and salt to taste.Step 7: Add the tomato-onion gravy and then add 1\4 cup of water. (approximate)Step 8: Then add ½ tbsp gram masala and mix well. Step 9: Pressure cook for only one whistle on medium flame.Step 10: Wait for 5 minutes and then open the lid of cooker.Step 11: Place into serving bowl.Step 12: Garnish with coriander leaves and serve hot with triangle shape paratha, lemon aachar, papad and curd. :-) As women, when the missing gets too overwhelming, you can just let your tears fall and still your heart squeezes in pain. You wonder how long it will be before you can be in your lover's arms again... And the smallest thing can just spark off the ache of absence and tears will just spring to your eyes uncontrollably. [...]

Sev Khaman/ Sev Khamani


Sev KhamanFirst we make Khaman Dhoklas...A famous snack sold in every street of Gujarat, it is no longer restricted to the region. It is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan in the lunch or dinner menu. Ingredients for Khaman Dhoklas: 2 cup besan (Bengal gram flour)11\2 cup buttermilk3 tbsp sugar4 finely chopped green chillies1 tbsp ginger paste (optional)½ tbsp turmeric powder for nice color½ tbsp fruit saltSalt to taste1/4 tbsp oil for greasingIngredients for tempering:1 tbsp oil 1 tbsp sugar2 green chillies, finely chopped 1 tbsp mustard seeds ( Rai / Sarson)1 tbsp sesame seeds (optional)½ tbsp asafetida (Hing)5 to 6 curry leaves (Kadi patta)For the garnish2 tbsp freshly grated coconutMethod of making Khaman Dhokla:Step 1: Combine the Bengal gram flour with buttermilk and mix well adding warm water if required to make a good consistency of batter. Keep aside for 5-6 hours. Step 2: Add the finely chopped green chillies, salt, sugar, and turmeric powder. Step 3: Mix all these ingredients with batter. Step 4: Just before steaming, add the fruit salt and add 1 tbsp of water over it if required.Step 5: When the bubbles form, mix gently. Prepare the steamer for dhokla.Step 6: Pour the batter immediately into a greased thali and shake the thali clockwise to spread the batter in an even layer. Step 7: Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Step 8: Cut into square pieces and keep aside. Step 9: Take small vassal and mix the sugar with half cup of water. Step 10: Heat the oil in small pan and add the mustard seeds, when seeds crackle, add chopped green chillies and asafoetida. Step 11: When chillies fry then add curry leaves. Step 12: Add the sugar water in it and sauté on a medium flame for few seconds. Step 13: Remove from the flame, pour this tempering over the dhoklas. Step 14: Serve immediately garnished with grated coconut. Sev Khaman/ Sev KhamaniThis recipe was invented from the Khaman Dhoklas!!!They are crumbled, tempered with garlic-ginger and mixed with pomegranate seeds and coconut. Serve garnished with sev and relish its unique flavour. Those who do not like garlic can omit it.Ingredients: 20 pieces of khaman dhoklas1 tbsp oil2 tbsp cumin seeds (jeera)2 tbsp finely chopped ginger- garlic (lehsun, optional)A pinch of asafetida (hing)½ cup pomegranate seeds (anardana)2 tbsp chopped coriander (dhania)2 tbsp grated coconut¼ cup Bengal gram sev for recipe click here Method:Step 1: Crumble the khaman dhoklas in a bowl and keep aside.Step 2: Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the garlic paste and asafetida and sauté on a medium flame for a few seconds. Step 3: Pour this tempering over the crumbled dhoklas and mix well. Step 4: Garnish with the pomegranate seeds, coconut, and sev.Step 5: Serve immediately.4 Basic Things For A True And Ever Lasting Relationship These four ingredients can be used in every sort of relationship. If you want them to be long lasting..They are as follows...1) TrustYou have to trust the person with whom u want to have relationship2) RespectYou should respect each other.3) CompromiseThe two of you must compromise in different matters.4) PatienceThe important one..both of you should remain patient and take decisions after a deep thinking on every matter.[...]

Mix vegetable Curry


Ingredients:1 large chopped onion 1 big size tomato cut in cub2 medium size potato peel and cut in to cube3 small size brinjal (baingan/ Ringna) cut into cub 1 cup chopped green fresh papdi (broad beans/valor)1 small peel and cut carrot (gajar)4 tbsp oil1 tbsp mustard seeds1 tbsp cumin seeds1 tbsp garlic paste with red chilli powder½ tbsp turmeric powderA pinch of asafetida (hing)Salt to tasteWater- as requiredMethod:Step 1: Heat the oil into cooker and add mustards seeds.Step 2: When the seeds crackle, add the cumin seeds, asafetida and garlic red chilli powder paste.Step 3: Add the onion pieces and sauté on a medium flame for few seconds. Step 4: Then add pieces of potatoes, carrot, and tomato and mix well. Step 5: Last add the brinjal pieces and chopped broad beans (papdi). Step 6: Turn the flame law and add the turmeric powder and salt to taste and mix well. Step 7: Cook for while and then add ¼ cup (approximate) of water. Step 8: Pressure cook for three whistles. Two whistles on full flame and one in law flame so curry cooks well.Step 9: Wait for 4-5 minutes and then open the cooker. Step 10: Place into serving bowlStep 11: Serve hot with curd, aachaar and roti.:) What's Love?When you are together with that special someone, you pretend to ignore that person. But when that special someone is not around, you might look around to find them. At that moment, you are in Love.Although there is someone else who always makes you laugh, your eyes and attention might go only to that special someone.Then, you are in love.Although that special someone was supposed to have called you long back, to let you know of their safe arrival,your phone is quiet. You are desperately waiting for the call!At that moment, you are in love.If you are much more excited for one e-mail from that special someone than other many e-mails,you are in love.When you find yourself as one who cannot erase all the emails or SMS messages in your phone because of one message from that special someone,you are in love.When you get a couple of free movie tickets, you would not hesitate to think of that special someone.Then, you are in love.You keep telling yourself, "that special someone is just a friend", but you realize that you can not avoid that person's special attraction. At that moment,you are in love.No mater how softly you whisper a prayer, God surely listens, understands and knows the hopes and fears you keep in your heart. For when you trust in His love, miracles happen![...]

Palak Paneer


We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day..... Delicious dish of Spinach with paneer....Cube of cottage cheese simmered in a rich spinach gravy. A perfect dish for Sunday lunch when everybody is in the mood for a lavish meal before an afternoon rest……:) Recipe for microwave cooking...Ingredients:300 gm Palak (spinach)100 gm paneer2 medium size onions4-5 fresh green chillies1 piece of ginger1 tbsp garam masala½ tbsp coriander+cumin seeds powder¼ tbsp turmeric powder (haldi)3 tbsp oilSalt to taste Method:Step 1: Wash & drain the water from Spinach. Chopped them coarsely.Step 2: Cut the paneer into thick strips and keep aside.Step 3: Place the chopped spinach on a microwave safe dish.Step 4: Microwave on high for 2 minutes.Step 5: When all the leaves is become soft Blend in a liquidizer to a smooth puree and keep aside.Step 6: Peel the onion. Coarsely chopped the onion, green chillies and ginger piece.Step 7: Blend the onion green chillies and ginger to a smooth paste.Step 8: In microwave safe bowl, add the oil and the ground paste of onion.Step 9: Microwave on high for one minute.Step 10: Add coriander+ cumin seeds powder, turmeric powder, garam masala and salt to taste.Step 11: Add the spinach puree and mix well. Step 12: Microwave on high for 5 minutes.Step 13: Add the paneer cubs, and mix well.Step 14: Microwave on high for a minute.Step 15: Serve hot with Roti , jeera rice and dal...great meal for sunday...enjoy it:) I thank God I'm rich not with money but with people like you. I may not have the most expensive things but I've got a most precious gem. a friend like you.If all my friends were to jump off a bridge, I wouldn't jump with them; I'd be at the bottom to catch them. :)[...]

Poha Khaman/Instant Poha Khaman


Khaman is favourite farsaan…usually the khaman are made from gram flour or chana dal but Here I have experimented with poha with milk. Once you taste this khaman, I am sure you will be tempted to try more!!!Ingredients1 big bowl poha (Poached Rice or Beaten Rice)1\2 bowl milk7-8 green chillies1 piece of ginger11/2 lemon3 tbsp sugar½ tbsp turmeric powder3 tbsp oilSalt to tasteFor the tempering:2 tbsp oil1 tbsp mustard seedsFor the garnish:2 tbsp chopped coriander (dhania)1 tbsp dry coconut powderMethod:Step 1: Finely chopped the green chillies without seeds and grated the ginger. Keep aside. Step 2: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy. Step 3: Heat the milk in big heavy bottom pan and add the sugar, salt, and turmeric powder for nice color.Step 4: When the milk is boiled, add the moist poha, lemon juice, mix well and sauté on low flame, while stirring continuously.Step 5: In other small pan heat the oil, add the grated ginger and green chillies.Step 6: Sauté on a medium flame for a few seconds.Step 7: Remove from the flame and pour this tempering over the boiled poha on other flame.Step 8: Stirring continuously, when the the pohas soak all the milk and is becomes a thick consistency turn off the flame.Step 9: Place immediately into a greased thali evenly to make a uniform layer using a spatula while the batter is still hot. Step 10: When cool cut the Khaman into square pieces.Step 11: Heat the oil in small pan.Step 12: Add the mustard seeds, when the seeds crackle, remove from the flame.Step 13: Pour this tempering over the khamans and garnished with coriander and coconut.Step 14: Serve immediately. Message for coming year...The Old Year has gone. Let the dead past bury its own dead. The New Year has taken possession of the clock of time. All hail the duties and possibilities of the coming twelve months![...]

Merry Christmas and Recipe of a Chikki


Merry Christmas to all my Friend....Enjoy your day with lots of fun!!! Santa the Magical PersonChristmas is a very special time for many children -- the day presents are left by a magical person.Christmas is the time of year that children from all over the world await with wide-eyed anticipation. Brightly wrapped packages are left under the Christmas tree or in a sack at the end of their bed. But how do the gifts get there? Who puts them there? Most children, faced with this line of questioning, will barely contain their excitement when they describe a jovial elderly gentleman in a big red coat and a large white beard.Make a wish dear children.....Santa is on the way of your home….However, most of his illustrations added to what is now the modern day concept of Santa. Among his additions to the story were the following:* Santa lived at the North Pole (thus, making him a “citizen of the world.”)* He wore fur suits* Elves assisted in his toy workshop* Children wrote Santa letters* He kept a list of all who were “naughty or nice”* Bad children were not rewarded with giftsNast’s engravings were popular throughout the country, appealing to both rich and poor, literate and illiterate alike. In the United States of the late 18th-century, Christmas in most parts of the newly formed country centered around drinking, eating, and raucous noisemaking. However, this would change during the 1800s when Christmas became a quieter, more child centered and family oriented event.This post is special those friends which are eagerly waiting for this recipe....Thanks for your polite request for chikki. Your request is always valuable for me. :)Sesame Seeds ChikkiIngredients:1 cup sesame seed3\4 cup shred jaggery2 big spoons water* Special type of jaggery which is available in market in winter for making Chikki. Method of making chikki:Step 1: Heat two big spoons of water in a kadai (Thick pan).Step 2: Add shred jaggery in it.Step 3: Melt nicely on medium flame. Step 4: When its color is slightly change in dark side then add sesame seeds and continuously stirring.Step 5: In low flame mix jaggery and sesame seeds very well within a minute then turn off the flame.Step 6: Grease a tray or any clean surface and roller of roti before start to make chikki. Step 7: When you turn off the flame spread the material into grease surface.Step 8: Quickly roll the material with roti roller so it becomes thin. (As early as possible)Step 9: Slightly draw horizontal and vertical lines before it cool.Step 10: When it is cool cut in to square pieces. Step 11: Store in container in cool place. Puffed rice Ladoo/Puffed rice Chikki Ingredients:3 cup puffed rice3\4 cup shred jaggery2 big spoons water Method of making chikki:Step 1: Heat two big spoons of water in a kadai (Thick pan).Step 2: Add shred jaggery in it.Step 3: Melt nicely on medium flame.Step 4: When its color is slightly change in dark side turn off the flame on low.Step 5: Add puffed rice and stirring continuously.Step 6: In low flame mix jaggery and puffed rice very well within a minute then turn off the flame.Step 7: Take one cup with cold water and take the 3-4 drops of water in your plam and then make the ladoo.Step 8: Here you want extra hand to help coz you make all ladoo as early as possible before the material to be cool.Step 9: Quickly make the ladoo from the material. Step 10: When it is cool place in container. Peanut ChikkiIngredient[...]