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For Spicy Lovers

Updated: 2018-03-08T07:17:25.847-08:00




The name maize is derived from an Arawak-Carib word. 'mahiz'. The early American civilization were based on this crop, which. made settled life possible in Mexico and Central America. Within a comparatively short time of the discovery of America, maize spread widely throughout the World and became an important source of carbohydrate food for the poorer countries. 1 cup Maize flour 1 cup Plain flour 1 table spoon Ajwain/ Carom seeds 1 table spoon Pepper flakes Salt to taste Oil for deep frying Mix maize flour, plain flour, pepper flakes, ajwian and salt. Add water and make a dough.Divide the dough into equal sized balls and roll out the dough. Take a knife ,cut into triangle shapes. Repeat this for the rest of the dough. Heat oil on a deep pan on medium heat. Then fry them till they turn golden brown in color. Remove from the oil , allow to cool completely. Store tightly sealed to retain crispness. [...]

Video Recipe of Peanut Toffee


Today I am going to bring in my childhood favorite sweet peanut toffee or chikki.Usually we make these chikkies at home but those tastes are not like store bought one. But here I will show you exact taste of store bought chikki.For all your convenience this time I am posting video.Ingredients:1 cup Peanuts1 cup Jaggery¾ cup Sugar4 Cardamom pods (crushed or powder)½ tsp Ghee/Oil Preparation for peanut:Dry roast the raw peanuts in a pan on low flame till lightly brown or until crunchy.Let it cool down some time, after that remove the skin from peanuts.For Candy Syrup:Take two kadaisIn one kadai add little bit of water and add jagery, stir this very often.At the same time we have to prepare sugar syrup to make this take another kadai fry the sugar without any water, stir thoroughly until it turns into candy syrup. When sugar syrup comes one string consistency remove the kadai from the stove.When jaggery syrup close to come candy stage add cardamom powder and stir continuously.After jaggery syrup get two string consistency add the prepare sugar syrup and then remove from the stove. Then add peanuts and mix well until the peanuts are well coated with the syrup.Now spread this mixture on aluminum foil and cut your desired shape. Wait for toffee to cool and then your mouth watering peanut toffee ready to eat.[...]

White Zucchini


This original recipe demands Nethi Beerakaya, which comes from ridge gourd family. Because of that buttery texture and taste we are calling as ghee ridge gourd. These ridge gourds are very difficult find here. So I made this recipe with white zucchini, it’s worked very well every time.Follow the recipe:6 baby zucchini (or) 3 big White Zucchini2 medium size Onions2 medium size Tomatoes1 tsp Ginger Garlic paste 5 Green Chilies1 sp Coriander powder¼ sp Turmeric powder2 tbs Chopped Coriander leaves10 Cashew nuts (make it paste) ¼ cup Milk1/3 cup Water2 tbs OilSalt to taste.Wash and peel the zucchini and slit into plus shape. If you have big size zucchini peel and chop into one-inch peaces. Finely chop the onions, tomatoes and green chillies.Heat the oil in a kadai, fry the chopped onions and green chilies until onions become transparent.Add ginger garlic paste and fry till raw smell goes off.Add the chopped tomatoes, fry till soft.Add turmeric and coriander powder and mix well.Add cashew nut paste and fry for a while. Add zucchini, chopped coriander mix it well carefully.Pour 1/3 cup of water and salt, close the lid,(don’t add more water because zucchini takes only few minutes to cook) cook until all water get evaporate.Then add the milk and simmer for 3 minutes, remove from the stove.Serve with the rice. [...]

Watermelon Juice



Watermelon is an ideal health food because it doesn't contain any fat or cholesterol, and it is an excellent source of vitamins A, B6 and C.
No need to add any water to this juice because watermelon has 92% water itself. We can prepare this delicious juice within one minute.


Watermelon (seedless one or seeds out of the watermelon)
Salt 1/2 tsp( or less then 1/2 tsp, its depends on your taste)
Pepper powder less then 1/4 tsp
Lemon juice- 1 spoon
Mint leaves - 3

Use a large sauce spoon and scoop out the one cup of red part from the
Put this watermelon,salt,lemon juice,pepper powder,mint leaves in
the blender. Blend well until smooth ( it will take less then a minute).
Serve into juice glasses.



These days really I am getting bore with noodles and pasta. So this time I try to make my old fashioned recipes. In my college days, we are calling this as "Bambino Biriyani, there is a secret behind this name that we found this recipe on bambino vermicelli packs. Its remained me my college days. Later on its modified by us as easy version.

1 cup Vermicelli
1 cup Water
1 Onion(cut into slices)
3 Green Chillies(chopped)
2 tbsp Green Peas(I used frozen one)
1 sp Ginger Garlic past
1 Star Anise
5 Cloves
2 Cardamom pods
1/2" Cinnamon
1tsp Masala powder
1tbsp Cooking Oil

In a skillet add the oil and cardamom, cloves, Cinnamon, star anise and fry the spices until the nice aroma will come out from them.
Add the chilly, onion slices and peas, fry them till cooked well. Add ginger garlic past and fry again for few minutes.
Now add the vermicelli to this, stir well and pour 1 cup of warm water, when the vermicelli is changing color. Add salt and masala powder, mix it well. Close the lid and cook in low flame till the water gets absorbed. Remove from flame.
Serve with curd chutney and lemon.

Mirchi Ka Salan


I am back after a long break due to my trip to India. Yes this is my second visit in this year. Sorry for inconvenience and thanks for your valuable comments.Today i am going to write the special recipe of Hyderabad, Mirchi ka Salan.Step 11 tsp Cumin powder1 tsp Coriander powder2 tbsp Chilly powder2 tbsp Yogurt1 LemonSaltOilStep 22 tbsp white Sesame seeds2 tbsp PeanutsDry roast peanuts, sesame seeds and make it powder, set aside. Step 34 tbsp fresh CoconutGrind it to a paste. keep aside.Step 41 cup chopped Banana chilly1 cup Tamarind juice (from 1/2 lemon size tamarind)In bowl soak the chopped banana chilly along with tamarind water.Step 51 cup chopped Tomato 1/2 cup chopped Onion1/2 " Ginger3 big cloves of GarlicHeat 1 Sp oil, first fry the chopped onions. And add the chopped ginger, garlic and tomato fry until they become soft. Grind all the fried ingredients into a smooth paste.How to make:Heat oil in a kadai and fry the onion, tomato past( From step 5) until raw smell will go.Now add the sesame and ground nut powder(From step2), stir fry for a while.Then add chilly, cumin, coriander powders and salt according to taste and saute for a minutes.Add coconut paste(From step3) and simmer.Add curd and mix well. (If you like, you can add 1/2 Sp sugar in this stage) Pour the tamarind juice along with soaked chilly(From step4)Cook over a low fire till the oil starts floating on top. Switch of the stove and mix the lemon juice.[...]




Really, its such a great sweet. My son love this , in his words sweet means almond or kaju burfi. Probably all the Indians like almond burfi. You can have it this any time in parties, travelling and picnics. And also a bunch of roses along with delicious badam burfi will surely become a great gift idea.

1 cup Almonds
1 cup Sugar
1/4 Milk powder
2tbs Milk
2tbs Ghee
1 tsp Cardamom powder
silver Leaf (optional)


Soak almonds in water for 2 hours . Remove the skin and blend
the almonds to a fine paste, Use as little milk as possible when blending.

In heavy bottomed pan mix sugar and ground almond, cook in a medium flame, stirring continuously until thick consistency. Over low flame, add milk powder and cardamom powder to this and again keep stirring until this mixture does not stick to the pan and starts to leave sides forming like a ball, as shown in the picture below. While stirring add ghee little by little.


Spread mixture on a greased work surface. Roll lightly with a rolling pin, to a desired thickness. Cut into diamond or square shape using a knife, when it is still lukewarm. Apply the silver leaf for decoration. Cool completely, and keep it in refrigerator for half an hour. Store in a container.




Healthier Version Of (Oven Baked) Kajjikayalu.


As far as healthy food is concerned, baked food comes first in this category because baked food items are low in fat. So I decided to experiment with my own recipe, transforming it into oven bake method. In fact my old version of kajjikayalu recipe is traditional but not healthy because its made with plain flour and deep fried.  So here I used wheat flour instead of plain flour( which is not good for health). It turned out just perfect. I hope everyone would try out this healthier version of kajjikayalu.For Dough:Wheat flour   2CupsSemolina      1/4 CupOil                 3 Tbsplittle bit of SaltMix well the wheat flour, semolina and salt together.Once heat the oil and add this hot oil to the flour and mix it again with a spoon. Now add enough water to make  dough and cover the lid , keep it aside for 20 mints.Meanwhile prepare the filling.For Filling1cup      Fresh coconut1/4 cup Sugar/brown sugar(I used brown sugar)1/2 tsp  Cardamom powderMix all the ingredients and heat on stove in a kadai.  stirring continuously until the sugar will melt (Its take 10 mints).Take small lemon size dough.And roll this like a chapathi.                                                                                                Place the one spoon filling on this                                                                                                                                                          and fold.                                                                             Press with fork around the edge.                                                                               Place all the kajjikayalu in oven baking tray and put in the ovenBake until the light golden colour, turn other side and wait 2 more minutes and switch off the oven.                [...]



Peel off the Carrot with vebtable peeler.
Sharp the one side edge of the carrot like a cone.

(image) (image)

And cut out the strait small thin from carrot.

(image) (image)
Repeat, and do four more thins out arround the caarot.

(image) (image)

Cut the flowers from sharp side carrot, as shown in the picture below.(image) (image) (image) (image)

And again cut the next flower.
(image) (image)

Carrot Juice


This carrot juice for people who hate carrots because we don't get any carrot smell or taste from this. I learnt this  from my beloved hubby.
I think drinking carrot is healthiest choice, which gives the vitamin A, vitamin B, vitamin E.
The Raw Food diet is always rated on top . Raw carrot contains alpha carotene, beta carotene and many vitamins so don't neglect those carrot flowers and hearts. Have a bite.

1 Carrot
1/2 cup boiled and cold milk
1 Ice cube
1 sp sugar(it depends on your taste)
2 cardamom pods

1. Peal off the carrot and boil it until tender. Pressure cooker is better for this.
2. Now once blend the boiled carrot, sugar and cardamom.  And add the milk and ice cube to this,blend it again. 

This carrot flowers are good choice for parties as salad. If anybady want this flowers making video I can upload for you.

Entries for the Events


                               Iam sending this AVOCADO SANDWICH to BAYLEAF'S BREAD MANIA EVENT click for the recipe here This Beetroot curry is my contribution to "Lentils Mela". You can find the recipe here.This Dinner plate goes to Recipes for rest of Us: Dinner edition event.    click, for bottlegourd curry and coconut chutney recipes .Honey puffed rice balls are my entry to tasty bites for toddlers event. Have a look for this healthy recipeI like to partispateIndira of Mahanandi's JFI: Cauliflower event with Cauliflower Kurma.  Have look here for the recipe. Iam sending this Mango Lassi to Eating with the Seasons event. click for the recipe here[...]



It's a pretty easy and so delicious dish. Chicken, pasta and lemon always a great combination. My hubby loves pasta so I always looking for easy making ways of pasta. This time I decided to make with in two steps instead of my old green veggie version.
This is a easy and healthy dish for busy days.

250gm Chicken breast fillets, cut into small cubes.
200gm Pasta
2 sp Lemon juice
1 sp Chilly powder
1/4 sp Turmeric powder
2 tbs Cream

  1. Marinate the clean and chopped chicken with chilly powder,turmeric powder,lemon juice, salt    for 15 mints.
  2. Bring to boil pasta until half cooked. Drain the water from pasta. And keep half cup of remaining water from pasta in separate bowl.
  3. Meanwhile heat oil in a kadai add marinated chicken, stir fry for 2 minutes and close the lid and cook until water will evaporate from chicken.
  4. Add cooked pasta and remaining half cup water to this chicken, mix it once and close the lid. Cook it well until the water will evaporate. Now add the cream and switch off the stove. garnish with cilantro.       

Perfect Malai Kofta


   I had made this last month for Ritvik's birthday but didn’t have time to write about this. Now I finally got some time to post this delicious recipe.    "Malai kofta" this name brings me back my sweet Hyderabad days. First time I had this malai kofta in Hyderabad, I didn't remember where it is in Hyderabad. But I had this more often in Haweli, which is my favourite hotel in Hyderabad . I think this is the perfect dish for the parties.For Koftas:2            Potatoes50g       Beans1/2        Peas1/2 cup Chopped Cabbage1/2 cup Grated Carrot1 tbs      Grated Cheese2 tbs      Cornflour1/2 sp   Chilly powderSaltFor Gravy:3      Onions 3      Tomatoes2tbs Almonds 1tsp Chilly powder 1Sp  Coriander powder1Sp  Masala powder 1/2" Ginger 3big  Garlic pods1sp   Poppy seeds 2       Cardamom's 1tbs  Cheese 1/2sp Sugar1/2cup Cream(optional)TurmericSaltoilPreparation of Kofta:Boil and smash the beans, potatoes, peas( in the picture, didn't smash the peas yet. but we must do). Squeeze out the juice from carrot. Mix all the boiled and smashed veggies, chopped cabbage, grated cheese, carrot, cornflour, salt and chilly powder  to be rolled into ballsand deep fried. keep it aside.            Preparation of the Gravy:Soak the poppy seeds and almonds for 15 mints.Boil the tomatoes for 5 mints and pureed it. set aside.Boil the onions for 10 mints and grind along with ginger, garlic, chilly powder, coriander powder, masala powder, turmeric powder, cardamoms, soaked poppy seeds and almonds. Heat the  oil in a deep pan and fry the onion and masala past till light brown. Add the tomato puree to this fry again until the oil begins to separate from the gravy. Now add the sugar, followed by the  cheese stir one minute and add the salt and 1cup water. Bring the gravy to a boil and then reduce the fire to a simmer. Gently add the koftas to this gravy and remove from the stove. [...]



                                                  The coconut powder  products are normally use for the purposes of confectionery needs, in chocolate fillings and toppings, cakes and crispy biscuits,coco bread and candies, baked macaroons and other desserts.       During processing of the coconut, nothing is added and only the moisture id removed. The product obtained by drying the granulated or shredded white meat of coconut kernel. The color of coconut powder shall be natural white grades. The taste and smell of desiccated coconut powder shall be sweet and pleasant. Coconut powder is a free flowing white powder made from pasteurized, homogenized and spray dried natural extract of coconut kernel.It has the natural goodness of fresh coconut and is hygienically processed to give the real state of real taste of fresh taste. It is economical , easy to store and handle.                                                   1    Cup Dry Coconut Powder3    Tbsp Milk Powder1/3 Cup Sugarvanilla essenceFood colouringMix coconut and milk powder together, and keep it aside.Boil the sugar with water in a pan, until sugar dissolves and it becomes bubbly. Turn heat down to keep it bubbling gently.Dip the spoon in the syrup and lift it out, touch it with your middle finger to pick a little bit. now touch middle finger with your thumb and pull apart slowly. If two threads are stretched in between that fingers, at this add coconut and milk powder and mix it thoroughly and turn heat down. Add vanilla essence and Keep stirring until oil separates and mixture will become like a ball. Now divide this mixture into two portions add two different food colours in each portion.( if you don't like food colouring leave the one portion like white and in second portion add 1Sp saffron soaked milk.) remove from the stove.Take one portion into a big plate. Wet your hands and make it this portion like a roll. keep it aside. Now take the second portion of mixture and do it like a mat(or like thick chapathi) with the help of chapathi roller. Now place the first portion of roll on the second portion of mat and  wrap so that the mat covers the roll evenly from all sides. Wrap this roll in a plastic sheet and refrigerate for 5 mints. remove the plastic sheet and cut into half inch slices.If you feel difficult to do this process, then you can make  this like a laddu. For laddu, better touse one portion as filling and second portion as covering. See the photographs for  an idea.                                            [...]

Beetroot Curry



1.5 cup chopped Beetroot
1 cup chopped onion
1 cup chopped Tomato
1/3 cup Masoor dhal
1/3 cup Moong dhal
1/3 cup Bengal gram dhal
1 cup Toor dal 
1 tbs Ginger Garlic past
2 green Chillies chopped finely
1 tbs Lemon juice
2 tbs Oil
1/2 tsp Ghee

1/2 tsp Cloves
2 Bay leaves
1 Star anise
1 Cinnamon 
4 Cardamoms
5 Curry leaves

1/2tsp Pepper powder
1 tsp Coriander powder
1tsp Cumin powder
1 tsp Chilly powder

In a pressure cooker,boil the beeroot along with washed lentils and 3cups water. don't add more water. If do so, pulses will be smash.
heat oil along with ghee in a kadai. Fry the spices and all second part of the ingredients. and add onions and chopped green chillies fry until tender. Add ginger garlic past fry a while. mix all the powders in that step 3 ingredients. Cook for one minute and add tomato to this, cook until tomatoes are well cooked. At this stage add the cooked beetroot and lentil to this and mix it well. add the salt and 1/2 cup water close the lid and cook for 5 minutes and switch of the stove. Otherwise, it will be past




                                         I made different snack item, but it is very familiar to Andhra people. That is bajji mixture.This yummy treat is a famous street food in Krishna and Godavari side since a long time.It is easy to make and tasty too. Along with that it has many benefits to eat it. Generally we are eating raw onion in this, it helps to reduce our fat. Its also a surprisingly quick meal to put together. Basically oily version of this food, has now turned into oil free version to suit perfect healthy food. Original recipe demands chopped mirchi bajji into this. I skipped this with health conscious.A Photo tutorial of Bajji Mixture:200gm or 4 big glasses of Puffed rice2 tbs bajji mixture masala(follow the recipe below)One big Onion( chopped finely)One big Tomato( chopped finely)1.5 tbsp chopped Coriander1.5 tbs Peanuts( roasted)1 LemonPour the puffed rice into a big bowl.Add one bye one the bajji mixture masala, tomato, coriander and onion to the puffed rice.and onion to the puffed rice. Now Mix it well. Squeeze out the juice from lemon  into this puffed rice. Add peanuts.Fallow the final and important step.Once gently knead this mixture. Careful, don't do this too much. Decorate with plain puffed rice. And serve immediately.Recipe for Bajji mixture masala:1/4 cup chickpeas1Sp        chilly powder1 tsp      coriender powder1tsp       chat masala powder               saltSoak chickpeas in water for overnight.In a pressure cooker cook the chickpeas along with water.If you are using caned chickpeas skip this. Remove the water from chickpeas. Make it the past, one fourth chickpeas.Heat a kadai on stove, add reaming chickpea, chilly powder, coriander powder, chat masala powder, salt. Fry for one minute then add 1/2 glass of water and chickpeas past. Close the lid. Cook until water will evaporate.This is my entry to Announcing JFI Chickpea and Let's GO NUTS - Peanuts[...]

Poha snack


This mixture is a very good time pass snack. And too good while travelling and for tea times. maggie noodles masala powder gives a great tastes to this mixture.
And I am sure kids easily attract to this snack. we can store this mixture in air tight container for a month.

Corn poha    1 cup
Rice poha     1/2 cup
Peanuts       1 tbs
Chilly powder 1/2 tsp
Sev                   1 tbs (optional)
Magie noodles masala powder 1/2 pocket
Oil for deep frying
Curry leaves

Spread one table spoon of water on rice poha, mix it well and keep it aside. 
Heat oil in kadai, fry the corn poha on high flame(but Add only a little, they puff up and occupy a large area). remove from oil. Continue frying another batch of corn poha and do the same until done all the corn  poha. In the same oil fry the rice poha. Do the same process as the corn poha. And fry the peanuts and curry leaves one bye one. Those all are fried within 5 minutes.
Now gently mix together poha, peanuts,sev, curry leaves, salt, chilly powder and magie noodles masala powder in a big dish. 

Soya Granules And Peas


This soy granules is a healthy food for small kids to old age people. And Good for diabetics and heart patients. An important point to consider is the high fiber and protein content.It is a healthy and tasty substitute for most of our meats. Soya granules is hundred percent vegetarian. The only ingredient in the product is soya beans.

50g Soya granules
100g Green peas( I used frozen peas)
2 big Tomatoes( finely chopped into small peaces)
1 big Onion (finely chopped into small peaces)
1 small bunch Coriander( finely chopped)
2 Green chillies(chopped)
2tsp Ginger&Garlic past
2tsp Red chilly powder
1sp Coriander powder
1/2 Garam masala powder
1/2 Turmeric
2 no Cardamoms
1tbs Oil
Curry leaves

1. Soak the soya granules in hot water for about 5 mints. Squeeze to remove excess
water from soaked soya granules.
2. Heat the oil in a kadai, add one bye one cardamoms, curry leaves, chopped green
chillies and onions. fry until onion turns transparent. add Green peas.
3. Add ginger garlic past, fry for a minute then add red chilly powder, coriander
powder,turmeric powder, garam masala and mix it well.
4. Add chopped Tomato and cook until tomatoes are well cooked.
5. Mix the soya granules and cover the lid. cook on low fire for some time.
6. adjust the salt and mix 1/4 cup of water and again cover lid, cook until all the
water evaporated.
7. Mix the coriander and switch off the stove.

Carrot Soup


which carrot is better raw or cooked?

Clearly a raw carrot has more goodness in it when it is raw and therefore you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A.Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes. So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for Carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.
Content and photo taken from carrotmuseum

1 big Carrot
1 medium Tomato
1sp thinly chopped Garlic,
1 Chilly chopped
1/2sp Pepper powder
1tsp Cornflour
1tbsp Lemon juice
1 tbsp Butter

1. Boil carrot and tomato in 400ml water until tender.(dint waste this leftover
water. keep it aside. we can use this for soup)
2. Allow to cool and blend boiled carrot and tomato until smooth.
3. Mix cornflour in 1tbs water. keep it aside.
4. Heat the butter in a saucepan and fry the chopped garlic and chilly.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use
vegetable stock instead of this)
6.Cook a further 10 mints.
7. Add cornflour water to this. stir well and cook for 2 mints.
8. Remove from heat and mix the pepper powder to it.
9. Before serve, mix the lemon juice.



           There are hundreds of different recipes for fruit Cake,  all with slight variations 
on the same theme. In all cases is it a rich and little spicy cake crammed with sultanas, raisins, currants, Orange peel, etc.... mixed dry fruits.
This is a small treat for Christmas.


2 cups Mixed dry fruits
1 cup   Plain flour
1 cup   Self raising flour
1 cup   Brown sugar
1/4 sp Nutmeg powder
1/4 sp Cloves powder
100 g  Butter
1/2 sp Soda bicarbonate
2          Eggs

1. Place the mixed dry fruits, brown sugar, nutmeg powder, cloves powder, butter and 1/2 cup 
    water in a large saucepan and bring to the boil for 5 mints in low flame. remove from heat and     allow to cool.
2. Meanwhile lightly beaten the eggs.
3. Add the flours, soda bicarbonate and boiled dry fruit mixture to the beaten egg, mixing well.
4. Place mixture in a greased cake pan.
5. Bake in oven (at 200 degree c) for one hour or until skewer comes out clean.

Mushroom Curry


             Past one month I have been showering with awards. But, I was busy with my personal works these days and so the awards are making delayed. Iam really honoured to receive all the awards from You. Thanks to you all for your nice co-operation and encouragement.

First follow the recipe:


Mushrooms 500 gm
Onion 1 big
Tomato 3
Ginger&Garlic past 1 sp
Coriander powder 1 sp
Chilly powder 2 sp
Garam masala powder 1tsp
Cilantro stems 1 small bunch
Cooking oil 1 tbs

1. Make it past these three items separately: Tomato, cilantro stems, onion.
2. Clean mushrooms and cut stems into slices and caps into quarters.
3. Put the wok one stove and pour cooking oil.
4. Then add ginger, garlic, onion past saute the raw smell goes.
5. Add cilantro stems past fry for a while.
6. Add tomato puree followed by all powders, salt and saute for 2 mints.
7. Now add the mushrooms, cover the lid and cook for 3mints., pour 1/2 cup of water 
8. Allow it cook until the water will evaporate.  
    If you want finally add chopped cilantro leaves.

Lemon Couscous


Couscous is a tiny pasta that is delicious, nutritious, and incredibly easy to prepare. The traditional North African dish known as couscous was originally made by hand. Large grains of semolina were prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook. This is a very time taking process. Commercially made couscous does the above described hand processes by machine, what you buy is at the stage that is ready to cook.The word couscous might derive from the Arabic word kaskasa, it means 'to pound small'.Couscous can be used instead of rice, pasta or potatoes as an alternative carbohydrate. It is the perfect food for health conscious people and easy to make. Couscous contains proteins, fibre, vitaminB. It’s incredibly simple to prepare. Just add hot water and bring to a simmer. Turn off the heat, add seasoning and mix some lime juice. Its  a great tasting meal.Couscous           1 cupWater                1 cupLemon juice      2tbsCumin                1tspMustard seeds 1tspBlack gram       1tspBengal gram     1tspRed chillie         1Green chillies   2 (chopped)Cilentro            1tbs(chopped)Cahewnuts       1tbspOil                     2tbsTurmaric powderCurry leaves  SaltPlace the water and salt in a pan and bring to the boil. Pour over the couscous, making sure it is completely wet. Stir in couscous and reduce heat until liquid is absorbed and couscous is tender. In a pan heat oil and add one bye one cumin, mustard seeds, black gram, bengal gram, red chillies, cashewnuts, green chillies, curry leaves and turmaric powder and mix well.Once fried all well, add cooked couscous and stir well for a while. Mix the chopped cilentro and switch of the stove. Allow to cool for 5 mints then add lemon juice and mix it well.  Now its ready to serve.[...]



Sarva mangala maangalye shive sarvaartha saadhikesharanye tryambake gaurii naaraayani namostute.Meaning:Salutations to the consort of Sri Lakhmi Devi, who is all-auspicious, who is the mastress of all, who blesses devotees succeed in their efforts and who is the refuge of all.May the glow of lamps fill your life with newer joys.. and the year ahead brings good fortune, happiness and good times to cherish forever. wish you a happy diwaali.....Follow the recipe:1 cup Condensed milk(sweetened)1.5 cup Milk powder2tbs Milk2tbs Sugar8 Strawberries( make it past)10 Pistachios(shredded)Take the condensed milk,condensed milk, strawberries past, sugar, milk into a deep microwave container and mix well together.Microwave for 2 or 3 minutes.Take out from the microwave and stir well. Again micro wave for 3 minutes. Every minute stir well.By this time, you mixture should have started to thicken and come off the sides.At this stage,again you have to put in microwave for 20 seconds (because we need thick constancy then normal pedha).Let the dough become luke warm.Take the small lemon sized dough and shape it into ball. And push your thumb into the center of the ball to make bowl shape. In one side press this bowl shaped dough with two fingers.Do the same process for remaining dough.For white thread:Now take one 1sp condensed milk and 1.5 milk powder mix together and keep it in microwave for one minute and shape this dough like thread.Put this thread shaped dough in that prepared lamps. And spread some shredded pistachios in each lamp. [...]

We can get 20 Sweet Balls within 10 mints.!



Easy-to-find ingredients make this homemade sweet. These puffed rice balls are very nutritious + fat free + easy dish + less time taking +limited ingredients + kids friendly snack.
Years ago it was a popular kids treat in India. Now it comes here with honey(western touch) instead of jaggery. Its a wonderful snack for kids occasions. But there is one important factor in this balls making. That is the consistency of honey syrup. If syrup is not cook enough (until the thread consistency) the mixture will not be hold like a ball. If its too cook, syrup will be burnt.

Time: 10minutes
Ingredients for twenty Balls:

(image) Puffed rice 2 Cups
Honey 1/4 Cup
Cardamoms 4 (powdered)

To prepare the delicious puffed rice balls we can follow the given recipe.

Heat a kadai on stove add honey and water (1/4 cup) mix together. Simmer over medium heat, stirring frequently, until the honey turns to thread consistency. Add cardamom powder and remove from heat. Stir the puffed rice into the honey mixture until everything is thoroughly coated. Roll this mixture into balls with greased hands ,when cool enough to handle. Or spread on a greased sheet/plate and let it cool a few minutes and cut into bars.