Aug
09
2010
Ingredients:
- Whole Wheat – 1 Cup soak it over night
- Sugar – 1 Cup
- Raisins & Cashews – 1 /4 cup
- Ghee – 5 to 6 spoons
Method:
-
Grind the wheat with 1 cup of water to fine(Now strain and take one cup of wheat milk, not so thick or thin)
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In a sauce pan put the 1 cup sugar and 1/4 cup of water and bring it to boil. Now put the wheat milk slowly and mix it very well(Keep moving the spoon all the time, otherwise it will become stiff or burn)
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After everything comes close put the 5 spoon ghee and mix it.
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In other pan fry the raisins & Cashew(Kaju) and put that in Halwa and mix.
Aug
08
2010
Ingredients:
- Gobi – 2 Cups of Florets
- Chana Dal – 1/2 Cup
- Onion – 1 medium diced into small pieces.
- Green Chilies – 2 Cut into long lengths
- Ginger Garlic Paste – 1 Teaspoon
- Red Chili Powder – 1/2 Teaspoon
- Coconut Powder – 1 tablespoon
- Clove Powder – 1/4 Table Spoon
- Turmeric Powder – 1/4 Teaspoon
- Salt to taste
- Oil – 3 Tablespoons
- Cilantro leaves – Handful.
Method:
- Wash the chanadal and put it aside.
- Take a pan and put 3 table spoons of oil and get it to heat and then add Onion, green chilies and saute them for couple of minutes.
- Add the ginger-garlic Paste and fry this till the raw smell goes off.
- Add coconut, clove powder, turmeric, salt and red chile powder and mix it well.
- Put the Gobi and chanadal and mix everything well and then put 1 cup of water and put the lid on and cook it until the most of the water evaporates and curry comes close.
- Garnish it with Cilantro
This goes well with Roties or Rice.
Aug
05
2010
Ingredients:
- Purple Baigan (Brinjal – వంకాయలు) – 5
- Onion – 1 Medium – Cut into Chunks
- Tomato – 1 Big – Cut into chunks
- Ginger-garlic Paste – 1 Teaspoon
- Coconut – 2 inch piece.
- Clove Powder – 1/4 Teaspoon
- Tamarind – 2 Inch Piece
- Turmeric Powder – 1/4 Teaspoon
- Red Chillies Powder – 1/2 Teaspoon
- Salt – to taste
- Oil – 2 Table Spoons
Method:
- In a food processor put the Onion, Tamarind, Coconut, Ginger-garlic paste, clove powder and Tomato and grind it to a paste and keep it aside.
- In a small pan put 1 cup of water and salt and bring it to a boil.
- Mean while take the green skin from the brinjal stems and cut long slits and drop these in boiling water and let it boil for 5 minutes.
- Take a medium size pan and put 2 tablespoons of oil and bring it to the heat and put the ground paste and fry till the oil separates from the paste.
- Add salt, turmeric and red chillies powder and now put the boiled brinjals and cook them on medium heat till it looks like thick gravy curry.
Serve it with hot white Rice.
Aug
03
2010
I made angle hair pasta last night for Dinner. I stored left over pasta in refrigerator, thinking I can make pasta for lunch.
I love cereal for breakfast and me & my hubby had our cereal at 8:00 AM.
Around 9 AM, My lovely husband told me he is still hungry. I was like, just now you had breakfast and you are hungry again.:o)
Then I opened the fridge and there I saw the pasta, looking at me like … please take me out of hear and make your hubby happy.
Then I took all the ingredients one by one and I made Pasta Frittata.
We both liked it so much and I hope you do like this. If you make this, please do write a line or two to tell me how you liked it.
Ingredients:
- Left over angle hair paste – 1 Cup
- Pasta Sauce – 2 Tablespoons
- Eggs – 2
- Salt & pepper – to your taste.
- Tomato Ketchup – 1/2 Teaspoon
- Onion – 1 medium – cut into small pieces.
- Cilantro – 1 teaspoon
- Basil Leaves – 2 tear into small pieces.
- Oil – 1 Tablespoon.
Method:
Beat the eggs with salt & Pepper and keep it aside.
- Take a medium skillet and put 1 tablespoon oil and let it heat and put the Onion and saute it for couple of minutes.
- Add Angle Hair Pasta, Pasta Sauce, Cilantro, basil and Tomato Ketchup and fry these for 6 to 7 minutes on high heat until the pasta looks bit crispy.
- Now lower the heat and put the egg mix on top of Pasta and spread it like Omelet and let it cook on medium heat for 3 minutes. Flip it to the other side slowly and cook it for another 2 minutes. Your Frittata is ready, so take it off from the heat and serve it hot.
- Serve it with Cilantro.
Note: When I tried to make Frittata with other pasta’s it did not come good. This worked only with Angle Hair pasta & Linguine Pasta.