Rina's Kitchen

Butter Chicken

noreply@blogger.com (Rina) — Fri, 14 May 2010 18:58:00 +0000

Ingredients :

150ml natural yogurt, 50g ground almonds, 1 1/2 tsp chili powder, 1 bay leaf, 2 small green cardamom, 1 small piece of whole cinnamon, 1 tsp garam masala, 4 green cardamom pods, 2 tsp ginger paste, 1 tsp garlic paste, 400g can tomatoes, 1 1/4 tsp salt, 1kg chicken breast, 75g butter, 1 tbsp refine oil, 1 tsp termeric powder, 1 tsp dried fenugreek leaves.

Method :

Mix the chicken with 1/2 tbs ginger garlic paste, red chilly powder and oil into a large mixing bowl. Marinate it for a couple of hr. Melt the butter in a medium karahi or frying pan. Fry the all marinated chicken. Add bay leaf, whole cardamom, whole cinamon into the heated oil. Then add ginger garlic paste, salt, termeric powder, tomatoes and yogurt. Stir-fry all the ingredients for about 7 to 10 minutes.
Pour all the fried chicken and stir in well. Add the ground garam masala. Bring it to the boil. Garnish the butter chicken with the dried fenugreek leaves...and serve it with Indian bread!!!!!!!!!!!

Mushroom Kofta Curry

noreply@blogger.com (Rina) — Fri, 14 May 2010 18:56:00 +0000

Ingredients :

3 cup fresh mushrooms

3 medium sized potatoes

1/2 inch piece of ginger

4 cloves of garlic

1 tsp garam masala

1/2 tsp black pepper powder

2 tsp cornflour

r1/2 tsp ghee

Oil for deep frying

Fresh coriander

For Curry

1/2 cup poppy seeds

1 cup cashews

8-9 cloves of garlic

1 tblsp ghee

Salt to taste

1 tsp white pepper powder

1/2 tsp sugar

1 tblsp fresh cream

How to make Mushroom Kofta Curry:

Boil the potatoes and mash them well.

Now heat butter in a pan and add finely chopped ginger garlic.

To this add the chopped mushrooms and fry till they are golden in color.

Mix the mushrooms and the fresh coriander with the mashed potatoes and add salt, pepper, cornflour and garam masala powder.

Make small balls of this dough and deep fry.

Keep aside these koftas on paper towels.

For the curry :

Soak the cashews, garlic and poppy seeds together in water for half an hour.

Now grind them to form a smooth paste.

Heat oil in a wok

Add in the poppy seeds paste in it and saute.

Add the salt, sugar and white pepper.

Fry the paste very well till it leaves oil.

Now add some water to form a thick gravy and beat in the fresh cream.

Add the previously fried koftas and serve hot with naans or rotis......

Matar Paneer(Cottage cheese with green peas)

noreply@blogger.com (Rina) — Fri, 20 Nov 2009 17:55:00 +0000

Ingredients :

250 gms Paneer

250 gms green peas

1 medium sized tomato(chopped)

1 finely chopped onion

1 tsp. termeric powder

1/2 tsp.chilli powder

1 tsp. cumin powder

1 tsp.coriander powder

1 and 1/2 tsp ginger paste

1/2 tsp. garlic paste

few broken pieces of cashew nuts

1/2 cup vegetable oil

2 chopped green chillies

salt to taste

1/2 tsp.cumin seed

2 tsp. Kastoori methi(dried fenugreek leaves)

1/4 cup of cream

whole garam masala

Method of preperation :

To make matar paneer put oil in a heated pan. Fry the cashew nuts. Add the chopped onions and add salt to it. Fry the onion till light brown. Then add termeric powder, ginger garlic paste. After frying the ginger garlic paste add the chopped tomatoes. Fry them well, then make the paste of it. Put the pan with oil above medium heat. Put whole cumin seed and whole garam masala into the heated oil. Pour paste masala into the oil. Add cumin powder, coriander powder, chopped green chillies and chilli powder into the gravy. After frying them add little water into it. Boil it till 15 minutes. Sprinkle the kasoori methi.....add the paneer and green peas. At last add the cream into it.

Matar Paneer is ready.

Methi Sabji

noreply@blogger.com (Rina) — Thu, 12 Nov 2009 20:31:00 +0000

Ingredients :

1 big size bunch methi (fenugreek)

1/4 tsp. coriander powder

1 big sized tomato chopped

1/2 tsp. termeric powder

1/4 tsp. chilli powder

1/2 tsp. mustard and cumin seeds

1/2 tsp. salt

1 tsp.vegetable oil

Method of preperation :

Pick leaves of methi, cut coarsly, wash and drain. Press out excess water, keep aside. Heat up oil in a pan, mix in seeds, allow to splutter. Mix in tomatoes, all dry masalas, stir. Mix with fenugreek leaves. Boil slowly at low temperature. After 10 minutes methi sabji will be ready...........

Veg. Cutlet

noreply@blogger.com (Rina) — Sun, 06 Sep 2009 16:19:00 +0000

Ingredients :

For the filling

1 carrot cut into medium pieces

1 potato cut into medium pieces

1/2 medium size cauliflower cut into medium pieces

1/4 cabbage chopped

2 tsp. whole cumin seed

2 dried red chilli

1/3 tsp. termeric powder

1 tsp. ginger paste

2 tsp. groundnuts

salt to taste

2 tsp. vegetable oil

For the batter - 6 tsp. gram flour, 1 egg

For coating - bread crumbs

For frying the cutlet 2 cups vegetable oil

Method of preparation :

At first boil the vegetables in a pressure cooker. Take the gram flour into a bowl. Beat the egg with the gram flour....and add little water so that the batter should not be too thick. Keep the batter aside. Fry the whole cumin seed and the dried red chilli and grind it into the mixture grinder.

Heat the oil into the pan. When the oil becomes hot add all boiled vegetables, termeric powder, ginger paste, fried powder of cumin seed and red chilli and salt to taste. Mix all the ingredients well upto 5 minutes....then add the groundnuts. Filling is ready now...

Put the pan with oil above heat. Take the vegetable mixture into hands. Give oval shape dumpling. Dip in the batter to form a layer and coat with bread crumbs. Prepare the dumpling and fry them into the heated oil till golden brown. Remove from heat and keep on paper towel to drain excess oil and serve it with finely chopped onion and tomato sauce.......

Paneer Makhani

noreply@blogger.com (Rina) — Sat, 05 Sep 2009 16:46:00 +0000

Ingredients :

150 gms Paneer(cottage cheese)grated

100 gms. green beans chopped into little pieces

1 potato cut into small pieces

1onion finely chopped

1 1/2 tsp. ginger paste

1/2 cup chopped tomato

1 tsp. fenugreek leaves

1/2 tsp. whole cumin seed

2 green chilli chopped into pieces

1/2 tsp. termeric powder

1 tsp. cumin powder

1/2 cup fresh cream

salt to taste

vegetable oil 4 tsp.

Method of preparation :

Heat oil in a pan. Give whole jeera for tadka. Fry the chopped onion until golden brown. Then add the ginger paste, chopped tomato, termeric powder, cumin powder, fenugreek leaves, salt to taste. Fry all the ingredients properly. Then mix the vegetables and fry them together. Add the grated paneer. Mix it well. Pour some little water. Cover it above low heat........After 20-25 minutes open the lid. Add the fresh milk to the gravy. Put the flame off, transfer the mixture to a dish.......Paneer Makhani is ready.

Aubergine with yogurt

noreply@blogger.com (Rina) — Wed, 26 Aug 2009 18:57:00 +0000

Ingredients :

1 medium sized aubergine(brinjal) cut 1/2 inch. thick slices

1/2 cup plain yogurt

1 onion finely chopped

1/2 tsp.termeric powder

1/2 tsp. cumin powder

1/2 tsp. whole cumin seed

1/3 red chilli powder

1 dried red chilli

salt to taste

oil for frying the brinjal

Method of preparation :

Rub the termeric powder and salt on the slices of brinjal. About to sit for 5 minutes. Heat oil in a frypan and fry the brinjal until brown on the both side above low heat. Set aside. Now break the dried red chilli...put it into the heated oil. Add the whole cumin seed. After that fry the chopped onion. Keep aside. Now add the cumin powder, salt and little water to the yogurt and beat it. When it mix well then set aside.

Now take a serving dish. Arrange the fried brinjal and fried onion in alternating layer. Pour the diluted yogurt on the top of the layer. Garnish with chilli powder.........

Veg. Samosa

noreply@blogger.com (Rina) — Tue, 25 Aug 2009 15:07:00 +0000

Ingredients :

For the dough

2 cup white flower

2 tsp. cornflower

2 tsp. oil

1/2 tsp. salt

1 cup water

For the filling

1/2 cup cauliflower chopped into small pieces

1/2 cup potato chopped into small pieces

2 tsp. fried ground nut

1/2 tsp. whole jeera

1/2 tsp. ground black pepper

1 tsp. ginger paste

1 tsp. cumin powder

1/2 tsp.termeric powder

salt to taste

3 tsp. veg. oil

1 cup oil for frying the samosa

Method of preparation :

At first we are going to make the dough. Mix all the ingredients alltogether....and make a soft dough. Cover it and keep it aside.

Put the pan above heat. Give 3 tsp. oil into the pan. Put the whole jeera. Add all the ingredients into the heated oil. Fry them well. Cover the pan above low heat upto 10 minutes. Filling is ready.

Now make medium sized ball from the dough. Flatten the ball and roll out into a circle. Then cut it into two equal pieces. Now take each part and form a cone shape with your finger. Fill the cone with the prepared mixture and press the two dampened edges together to seal the top of the cone. Make all the samosa from the dough......and fry the samosa into the heated oil till golden brown. Take out and drain on a paper towel......serve with tomato sauce.......

Curry of banana flower

noreply@blogger.com (Rina) — Mon, 24 Aug 2009 14:02:00 +0000

Ingredients :

1 medium sized banana flower

1 medium sized potato(cut into small cubed)

1 onion finely chopped

1 tsp. ginger paste

1/2 tsp. garlic paste
2 tsp. desiccated coconut
1/2 cup chopped tomato
1/4 cup boiled corn
1/2 tsp. termeric powder
1/2 tsp. cumin powder
salt to taste
1/2 tsp. red chilli powder
1 dried red chilli
1/2 tsp. whole cumin seed
1/2 cup veg. oil
1/2 tsp. garam masala

Method of preperation :

Free all flowers from the bud of banana flower. Chopped them well after picking out the sticks and the transparent petals from them. Boil them and potato with salt and a pinch of termeric powder. After boiling drain the water. Put the pan above medium heat. Pour the oil....when the oil becomes hot give the broken red chilli and cumin seed into the hot oil. Then add the chopped onion. Fry the onion until light brown. Add the ginger, garlic paste, termeric powder, chopped tomato, cumin powder, desiccated coconut, chilli powder and salt to taste. Mix all the ingredients properly. Then add the boiled banana flower, potato and boiled corn into the pan. Stir them thoroughly. Spread the garam masala over the curry. The curry of banana flower is ready to serve..................

Tuna flakes with aubergine

noreply@blogger.com (Rina) — Mon, 27 Jul 2009 15:13:00 +0000

Ingredients :

tuna flakes 100gms.

aubergine 1 whole(cut into small pieces)

1 onion(finely chopped)

ginger paste 1 and 1/2 tsp.

garlic paste 1 tsp.

chopped tomatoes 1/2 cup

termeric powder 1 tsp.

cumin powder 1 tsp.

whole cumin seed 1/2 tsp.

dried red chilli 1

red chilli powder 1/4 tsp. or two green chillies finely chopped

salt to taste

vegetable oil 4 tsp.

Method of preparation :

Put the pan above medium heat. Pour the oil into the pan. When the oil becomes hot give whole cumin seed and the red chilli into the hot oil. Add the chopped onion and fry it till golden brown. After frying the onion add the ginger garlic paste, chopped tomatoes, cumin powder, green chillies, termeric powder and salt into it.....mix and fry them altogether. Then add aubergine and tuna flakes. Mix them well. Cover the pan above low heat. After 20-25 minutes open the lid and take out it in a bowl...

Tuna flakes with aubergine is ready to eat.

Potato puffs

noreply@blogger.com (Rina) — Tue, 21 Jul 2009 16:37:00 +0000

Ingredients:

1/2 kg. large semi floury potatoes

2 tsp. flour

2 eggs

salt to taste

1 large onion

1 tsp. cumin powder
vegetable oil

Method of preparation :

Peel and wash the potatoes and grate them into bowl of cold water. Then squeeze out well in a tea towel over a basin. Beat the flour, eggs, cumin powder and a generous pinch of salt into the grated potatoes. Grate the onion into the mixture. Put the pan above medium heat...pour 1/2 tsp.oil onto the pan.....spread the oil. Then add 1/2 cup of mixture at a time, flatten gently and fry the puffs one after other, untill brown and crisp on either side. Serve with mixed salad or tomato sauce...

Bottle gourd Kofta with gravy

noreply@blogger.com (Rina) — Mon, 20 Jul 2009 17:33:00 +0000

Bottle gourds has numerous health benefits.

1. The juice of bottle gourd is a valuable medicine for excessive thirst due to severe diarrhea, diabetes and excessive use of fatty or fried foods.

2. The Gourd fruit juice is used in the treatment of insanity, epilepsy and other nervous diseases.

3. The juice of the fruit is used in the treatment of stomach acidity, indigestion and ulcers.

4. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders like flatulence and piles.

5. Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.

6. Bottle gourd helps in overcoming jaundice.

7. Bottle gourd juice is also helpful in losing weight.

Ingredients :

For making kofta......

2 cup bottle gourd grated
3 onion chopped
ginger 1 inch. finely chopped
2 green chilli finely chopped
1 pinch baking soda
3 tsp. gram flour
1/4 tsp. red chilli powder
1/2 cup coriander leaves (chopped)

1/4 tsp. salt

1/2 no. potato (boiled and mashed)

4 tsp. oil for frying the kofta

Ingredients :

For making gravy....

1/2 tsp. whole cumin seed
2 onion (roughly chopped)
2 tomatoes chopped
1 tsp. ginger paste
1/2 tsp. garlic paste
3 tsp. cashew nuts paste
1 tsp. poppy seeds paste
1 tsp cumin seed powder
1/4 tsp. termeric powder
1 tsp. red chilli powder

2 tsp. coriander powder

1/2 tsp. garam masala powder
salt to taste
2 tsp. oil
1/2 cup low fat milk

Method of preparation :

For making kofta take a bowl and mix all the ingredients together, except oil. Make round medium sized ball by this mixture. Put the pan above medium heat....when the oil becomes hot fry the balls into the heated oil one after another till golden brown. After frying the kofta keep them aside.....

Time to do the gravy....Put the pan above medium heat. Pour oil into heat. When the oil be going hot then give the whole cumin seed into the oil. Give the chopped onion into the oil, fry it till golden brown. Add the salt, chopped tomatoes, ginger paste, garlic paste, termeric powder, cumin powder, coriander powder, redchilli powder.....fry the ingredients well. After frying them add the cashew nuts paste, poppy seed paste, garam masala powder and the milk. Mix them well....If the gravy seems thick then add little water into the gravy. Now gravy is ready....before serve add the bottle gourd kofta into the gravy....Serve it hot with nun or rice.....

Chicken curry with yoghurt and desiccated coconut

noreply@blogger.com (Rina) — Sun, 07 Jun 2009 15:22:00 +0000

Ingredients :

1 kg. chicken cut into pieces

4 medium sized chopped onion

350 gms. small sized potatoes(peel and washed cleanly)
2 medium sized tomatoes chopped
5 tsp. ginger paste
3 tsp.garlic paste
1/2 cup yoghurt
5 tsp. desiccated coconut
3 tsp. termeric powder
1 tsp. red chilly powder
3 tsp.cumin powder
garam masala powder
salt to taste
vegetable oil

Method of preparation :

In a bowl mix the chicken with salt, 2 tsp. termeric powder, red chilly powder, and 4 tsp. oil. Keep it cover for 1/2 an hour. Fry the potatoes and keep aside. Fry the chopped onion into the same oil till golden brown. Add ginger garlic paste, termeric powder, chopped tomtoes, yoghurt, desiccated coconut, cumin powder and salt. Fry all the ingredients well. Then add the chicken and fried potatoes into the gravy. Mix them well. Fry them till the oil comes out from the chicken. When oil comes out then add 2 - 3 cups of water into the gravy and cover it above low heat. After 1/2 an hour open the lid, spread the garam masala powder...and it is ready to serve with rice..

Vegetable Manchurian

noreply@blogger.com (Rina) — Sun, 07 Jun 2009 14:00:00 +0000

Ingredients :

2 cups grated cabbage or very finely cut

2 cups grated carrot or very finely cut

1 capcicum finely chopped

2 chopped spring onion

1 onion chopped

4 tsp. cornflour

2 tsp.white flour

2 green chillies finely chopped

2 tsp. soya sauce

1 tomato finely chopped

1 tsp. garlic paste

1/2 tsp. termeric powder

1/2 tsp.black pepper powder

salt to taste

vegetable oil

Method of preparation :

Mix grated cabbage, carrot and capcicum in a bowl. Add 2 tsp. cornflour, 2 tsp.white flour, chopped chillies and little salt to it. Make small balls of the mixture. Heat the oil in a kadai / wok and deep fry the balls till golden brown, drain and keep aside.

Now in a seperate pan heat 2 tsp. oil. Fry the chopped onions, spring onions, garlic paste and chopped tomato. Add salt, termeric powder and soya sauce. Bring it to boil. Mix 2 tsp. cornflour with 1/2 cup of coldwater and stir into it. Gently add the fried balls to the gravy. Cook the vegetable manchurian for 3 - 4 minutes and serve hot.

Green Peas with grated coconut

noreply@blogger.com (Rina) — Fri, 05 Jun 2009 15:49:00 +0000

Ingredients :

Green peas - 1 cup
tomato - 1 large
oil - 1 tsp.

salt to taste

water - 1/2 cup
onion - 1 medium size(finely chopped)
grated coconut - 2 tsp.
cumin powder - 1 tsp.
red chilli powder - 1 tsp.
termeric powder - 1 tsp.

Method of preparation :

Fry the onion into heated oil. Cool and grind it to paste. Puree the tomatoes. Heat oil and fry the onion paste. Add all the ingredients....then add peas, tomato puree, salt and 1/2 cup of water. Bring to boil, reduce heat and simmer for 10 minutes. Serve with naan or bread..

Strawberry cheesecake

noreply@blogger.com (Rina) — Thu, 04 Jun 2009 18:19:00 +0000

Ingredients :

450 gms. strawberries

200 gms. caster sugar

200 ml.water

20 gms. cornflour

250 gms. digestive biscuits

80 gms butter

For the cheesecake

500 gms. cream cheese

300 ml. double cream

100 gms caster sugar

zest of 1 lemon

1 tsp. vanilla essence

Method of preparation :

Put 200 gms. of the strawberries into a pan with the sugar and water. Bring to the boil and simmers for 7 - 8 minutes. Dilute the cornflour with a little water and stir into the strawberry liquid and continue to simmer for 2 - 3 minutes. Remove from the heat aand strain through a fine-meshed sleve, pushing the strawberries through with the back of spoon. Leave to cool.

Meanwhile in a foodprocessor crush the biscuits to a coarse breadcrumb-like consistency. Mix it with the melted butter.

Line a 14 - 18 cm. round or square removable-bottomed cake or deep flantin with greaseproof paper. Because the cheesecake is soft, the side of the tin must be detachable. Pack the biscuit mixture into the tin, firming it down with the back of a spoon...Using a mixing machine, whip the double cream and sugar until fairly stiff. In a bowl by machine, soften the cream cheese then add the whipped cream. Carefully fold in with the lemon zest and vanilla essence.

Gently stir in half of the strawberry syrup....not to thoroughly as you want it to form a ripple effect. Now spoon the mixer on to the biscuit base, leaving the top a bit rough. Leave to set in the fridge for 2 - 3 hours until firm.

Pointed gourd with potato (Parval aloo bhujia)

noreply@blogger.com (Rina) — Wed, 27 May 2009 14:46:00 +0000

Ingredients :

450 gms. pointed gourd

400 gms. potato

1 onion (finely chopped)

2 tomatoes (finely chopped)

1 tsp. ginger paste

1tsp. cumin powder

1/2 tsp. whole cumin seed

1/2 tsp. termeric powder

1/4 cup cashew nut paste

salt to taste

garam masala

4 tsp. vegetable oil

grated coconut for decoration

How to make :

Peel the pointed gourd and potato and wash them clearly.....

Cut them into small pieces.....

Put the whole cumin seed into heated oil. Fry the chopped onion and when it becomes golden brown then add the chopped tomatoes, ginger paste, cumin powder, termeric powder, salt to taste. Mix all the ingredients properly. Then add the cashew nut paste and mix it well into the gravy....

Add the pointed gourd and potato into the gravy. Cook it for 3 - 4 minutes. Then add some water. Cover it and cook it above low heat for about 15 minutes....Open the lid and spread the garam masala powder over it.........Serve with grated coconut....

Spinach with cottage cheese (Palak Paneer)

noreply@blogger.com (Rina) — Tue, 26 May 2009 14:21:00 +0000

Ingredients :

1 bunch spinach (washed very cleanly)

50 gms. cottage cheese (cut into square small pieces)

1 medium sized onion (finely chopped)

1 and 1/2 tsp. ginger paste

1 tsp. garlic paste

salt to taste

1/2 tsp. termeric powder

1 medium sized tomato (finely chopped)

3 tsp. vegetable oil

How to make :

Put the pan with water above the medium heat. When the water becomes boil add the spinach into the boiling water. Cook for 4 - 5 minutes. Take out the spinach and grind into the mixer grinder. Put the pan with oil above medium heat. Add the chopped onion into the heated oil. Fry the onion till golden brown. Add ginger garlic paste, salt and termeric powder. Fry it well....Then add the spinach paste into the gravy. Cook the spinach till the water becomes dry....then at the end add the cottage cheese.....Palak Paneer is ready.

Navaratan Korma (Nine vegetables with grated paneer and cashew nut)

noreply@blogger.com (Rina) — Mon, 25 May 2009 13:53:00 +0000

Ingredients :

3 cups boiled vegetables (9 varieties - potatoes, carrots, green peas, french beans, cauliflower, capcicum, cabbage, bottle gourd, broad beans)

150 gms. grated paneer

3 tomatoes

2 grated onions

1 and 1/2 tsp. ginger paste

1 and 1/2 tsp. garlic paste

salt to taste

1 tsp. termeric powder

1 and 1/2 tsp. chilli powder

1 tsp. coriander powder

2 tsp. garam masala powder

2 tsp. cream

2 tsp. vegetable oil

1 tsp. ghee

1 cup milk/water

1/4 cup cashew nuts

Method of preparation :

Boil tomatoes till tender. Allow them to cook then peel of the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tsp. ghee and slightly fry the cashew nuts for about 1 minute on medium heat. Heat oil in a pan. Fry onions and ginger garlic paste till golden brown. Add salt, termeric powder, red chilli powder, coriander powder, garam masala and fry for 2 - 3 minutes. Next add tomato puree and cashew nuts. Stir well and cook the mixture for 4 minutes....Ensure that the mixture does not stick to the bottom of the pan. Add milk and bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well...Finally add all the vegetables to the above gravy and cook for 5 - 7 minutes. Serve the Navaratan Korma a hot...Put cream on the top of it for decoration....

Snacks - Cabbage cake with carrot

noreply@blogger.com (Rina) — Tue, 19 May 2009 16:59:00 +0000

Ingredients :

1/4 of medium cabbage (finely chopped)
1 carrot (finely chopped into small pieces)
1 medium sized onion (finely chopped)
1/2 cup all purpose white flour
2 tsp. cornflour
1 tsp cumin powder
1/2 tsp chilli powder
salt to taste
oil

Method of preparation :

Take a large bowl. Mix all the ingredients alltogether. If it feels dry add some little bit of water. Make the shape of cake. Put the pan above medium heat. Fry the cabbage cake one after another till golden brown.....Serve with tomato sauce........

Egg Pudding with apple and red cherry

noreply@blogger.com (Rina) — Fri, 15 May 2009 19:58:00 +0000

Ingredients :

Milk 1 ltr.

Eggs 4

Sugar 300 gms

Vanilla essence 1 tsp.

Apple and cherry for decoration...

Method of preparation :

At first boil the 1 ltr. milk into 1/2 ltr.milk. Add sugar and stir it. Then cool it. Add 4 eggs and vanilla essence into the milk and beat it into the mixer grinder. Pour into the top of a double boiler over simmering water. Cook, whisking frequently until the mixture begins to thicken...

Remove from heat and set aside to cool..Decorate with apple and cherry.

Egg Roll

noreply@blogger.com (Rina) — Wed, 13 May 2009 10:55:00 +0000

A great snack and appetizer, is loved by kids. This recipe adds value to meal. Egg roll is very tasty and delicious recipe to try at your home..

Ingredients :

Eggs 3

all purpose white flour 3/4 cup

onion 1 large(finely chopped)

green chili 2 or 3(finely chopped)

salt to taste

5 tsp. oil

For inside filling

Cucumber 1 medium size(finely chopped)

onion 1 large(finely chopped)

tomatoes 2 medium size(finely chopped)

tomato sauce 3 tsp.

soya sauce 3 tsp.

Black pepper powder 1 tsp

salt to taste

Method of preparation :

Mix white flour with water and knead it to make smooth dough. Keep aside for few minutes. Make 3 small balls out of the dough and rollout each ball to make thin chapati. Cook the chapati one by one, keep aside... Beat eggs and add salt, chopped onion, chopped chili and beat again. Heat 1 tsp. oil in a pan. Slowly pour the beaten egg. Spread evenly and let it set. Place the chapati over it. Turn upside down the chapati along with the egg. Pour some little bit of oil. Cook it for about 2 minutes....

Similarly make all the three egg rolls. Place all of them. Garnish with chopped cucumber, tomato, onion in the middle of the chapati along with egg. Pour tomato sauce and soya sauce over the garnish. Spread salt and black pepper. Roll out the chapati along with the egg.......Place all the egg rolls in a serving dish. You can add boneless mutton in egg roll...

Best Chocolate Chip Cookies

noreply@blogger.com (Rina) — Fri, 08 May 2009 19:51:00 +0000

Ingredients :

225 gms. butter, softened

200 gms white sugar

220 gms packed brown sugar

2 eggs

10 ml. vanilla extract

375 gms. all purpose flour

5 gms baking powder

10 ml. hot watering

3 gms. salt

335 gms. semi sweet chocolate chips

115 gms. chopped cashew nuts

Method of preparation :

Pre heat oven to 200 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add the batter along with salt. Stir in flour, cholocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned......Enjoy Chocolate Chip Cookies............

Brinjal(Solanum Melongena L)with egg

noreply@blogger.com (Rina) — Thu, 07 May 2009 13:38:00 +0000

Ingredients :

1 big whole brinjal

2 eggs

1 big onion(chopped finely)

2 tomatoes(finely chopped)

green chilli(chopped finely)

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp termeric powder

salt to taste

oil

Method of preparation :

Wash the whole brinjal. Cut it from the centre, but not the whole...keep its back portion as it is..garnish the brinjal with oil with the help of brush. Then roast the whole brinjal. After roasting it remove its outside layer. Put the pan above the medium heat. When the oil becomes hot, add the whole roasted brinjal, chopped onion, ginger paste, garlic paste, chopped tomatoes, chopped chilli, termeric powder and salt to taste. At last add eggs into the pan......Mix all the ingredients well. Go with naan........

Ladies Finger with garlic and tomato(Bhindi Dopiaza)

noreply@blogger.com (Rina) — Tue, 05 May 2009 12:36:00 +0000

Ingredients :

1 pound ladies finger(okra)

1 medium sized potato(chopped into thin pieces)

2 medium onions(chopped)

1/4 tsp garlic paste

1/4 coriander paste

1/8 tsp cumin powder

1/2 tsp termeric powder

2 large tomatoes

salt to taste

2 tsp oil

1/2 cup chopped cilantro

Method of preparation :

Cut the tip and very bottom from the ladies finger just to clean it, cut into two pieces. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients accept ladies finger, potato and cilantro. Cook for 3 minutes. Add ladies finger and potato sices, then cook for 15 minutes over low heat. Garnish with cilantro.

Serve the Bhindi Dopiaza with rice or naan........