tag:blogger.com,1999:blog-53971148478892401392024-02-19T07:05:15.608-08:00Online ReceipeBhagwathttp://www.blogger.com/profile/10361393891490655622noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-5397114847889240139.post-65471786032404106442010-07-27T02:35:00.000-07:002013-05-02T01:20:35.798-07:00Topmost Paneer Receipe Kadhai Paneer:<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: medium;"><span style="color: #990000; font-size: large;"><b>Ingredients <span style="font-size: large;">for making kadhai pan<span style="font-size: large;">e</span>er</span></b></span><br />
1. 250 gm Cottage Cheese (Paneer)<br />
2.3 Capsicum (Shimla Mirch)<span style="font-size: medium;"> <span style="font-size: medium;">easily available in Market.</span></span><br />
3. 4 Onion (Pyaj) <span style="font-size: medium;">medium size</span><br />
4. 4 Tomato (Tamatar) </span><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: medium;">medium size</span></span> </span><br />
<span style="font-size: medium;">5. 1 long piece Ginger (Adrak) nearly 1/8 of Kg<br />
6. 1 tsp Red Chili Powder (Lal Mirchi) or according to taste.<br />
7. 2/3 Bay Leaf (Tej Patta)<br />
8. 4/5 Cloves (Lavang)<br />
9. 1/2 piece Cinnamon (Tuj/Dalchini)<br />
10. Orange Color<br />
11. 4/5 tblsp Clarified Butter (Ghee)<br />
12. 4<span style="font-size: medium;">/</span>5 boiled kashewnuts<br />
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<b><span style="color: #990000; font-size: large;">How to make Deli<span style="font-size: large;">cious</span> kadhai paneer:<br />
</span></b><br />
1. Cut cottage cheese, capsicum in long and fine pieces.<br />
2. Grind tomato, ginger, </span><span style="font-size: medium;"><span style="font-size: medium;">onion, </span>salt, red chili powder,boiled kashewnuts and orange color.<br />
3. Mince cloves and cinnamom.<br />
4. Heat on Stove clarified butter in a pan.<br />
5. Put bay leaf, cloves, cinnamon.<br />
6.Then add onion, tomato, ginger, </span><span style="font-size: medium;"><span style="font-size: medium;">kashewnuts </span>paste.<br />
7. Keep cooking on medium flame till ghee/oil begins to separate.<br />
8. Add paneer and capsicum pieces ,mint leaves along with 1/2 cup water.<br />
9. Keep cooking on low flame.<br />
10.When the capsicum are done, check with your sp<span style="font-size: medium;">oon</span> and put off the flame.<br />
12. Serve with nan, Roti, Fulka or paranthas.. </span></div>
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Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-40832065084816249062010-07-13T21:56:00.000-07:002010-07-19T21:41:51.598-07:00top rice receipe mushroom pulao :<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiQ4tC9HHqOZs0pP9fCC5W3E-0PKSH82shWFWVG_okNTxoxrZTBzqHTUy-l-3pFVDjRPnEs6VUTBeiP_GaF2lXKgUod2NsrdjUWP6xTJJehO-OEFf42RAH8ynp5xYG2DxnTtaXE70PGR3/s1600/mushroom-pulav1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495843889635077522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiQ4tC9HHqOZs0pP9fCC5W3E-0PKSH82shWFWVG_okNTxoxrZTBzqHTUy-l-3pFVDjRPnEs6VUTBeiP_GaF2lXKgUod2NsrdjUWP6xTJJehO-OEFf42RAH8ynp5xYG2DxnTtaXE70PGR3/s320/mushroom-pulav1.jpg" /></a><br /><div><span style="font-size:130%;"><strong><span style="font-size:180%;color:#990000;">Ingredients</span></strong><br />1.2 cup rice (chawal)<br />2.3 onion (pyaj)<br />3.200 gm mushroom<br />4.200 gm cottage cheese (paneer)<br />5.2 capsicum (shimla mirch)<br />6.5-6 cauliflower (phool gobi) pieces<br />7.4 cloves (laung)<br />8.2 cinnamon pieces (dalchini)<br />9.2 bay leaf (tej patta)<br />10.6 tbsp clarified butter (ghee)<br />11.2 tsp salt (namak) </span></div><br /><div><span style="font-size:130%;">13.ginger-garlic paste 1/2 tbsp<br /><strong><span style="font-size:180%;color:#990000;">How to make mushroom pulao :<br /></span></strong><br />1.Soak rice for half an hour or so.<br />2.Boil rice in a container until it gets cooked properly and water dries up.<br />3.Finely chop onion.<br />4.Cut paneer cubes.<br />5.Cut cabbage into fine long pieces.<br />6.Cut mushroom into slices.<br />7.Heat ghee in a pan and fry paneer until light brown.<br />8.Take them out and keep aside.<br />9.Now fry onion in the pan until it turns pink.<br />10.Then add laung, dalchini, tej patta ,ginger-garlic paste and mushroom. Fry for few minutes.<br />11.Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. 12.Cook at low flame.<br />13.When vegetables are cooked properly,add cooked rice into them and fry on medium heat for 3to4 minites. remove it from the flame.<br />14.Serve them hot.<br /><br /><br /><br /></span><br /><b>youtube for mashroom pulao</b><br /><br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/-EwG-UGrUfA&hl=hi_IN&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/-EwG-UGrUfA&hl=hi_IN&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-66059899995305773922010-07-12T10:23:00.000-07:002010-07-12T10:43:26.879-07:00veg cutlet indian receipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KmaWb8zeDUxQU9WqbotaSxlMZ-B0bmxCWn1j7t6mR6GethSd9Mj8Xwllx8p97lEnJjh-S8qkpiV6QkbMJf0cd3H6h8EfFkNVMbliwfX7tx-UNKG5_so0KNOuJh5CW5RI4UZjxVjqQLaL/s1600/1199639388_vegetable_cutlet.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 208px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5493076371248131394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KmaWb8zeDUxQU9WqbotaSxlMZ-B0bmxCWn1j7t6mR6GethSd9Mj8Xwllx8p97lEnJjh-S8qkpiV6QkbMJf0cd3H6h8EfFkNVMbliwfX7tx-UNKG5_so0KNOuJh5CW5RI4UZjxVjqQLaL/s320/1199639388_vegetable_cutlet.jpg" /></a><br /><div><span style="font-size:130%;"><span style="font-size:180%;color:#990000;"><strong>veg cutlet indian receipe</strong></span></span><br /><span style="font-size:130%;"><span style="font-size:180%;color:#990000;"><strong></strong></span></span><br /><span style="font-size:130%;"><span style="font-size:180%;color:#990000;"><strong>Ingredients</strong></span><br />1.1 medium size carrot<br />2.1 medium size potato<br />3.1 medium size beet root (optional)<br />4.4-5 Beans<br />5.Peas (optional)<br /><br /><strong><span style="color:#990000;">To</span></strong> <strong><span style="color:#990000;">Grind</span></strong><br />1.garlic 1 small piece<br />2.Fennel seeds 2-3<br />3.Green chili 2-3<br />4.Coriander leaves little bit<br />5.One medium sizes onion finely cut & keep.<br /><br />To dip<br />1.2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)<br /><br />1.Powder<br />1.Take 3-4 slices of bread & powder them. (you can use either breads crumbs)<br /><br /><strong><span style="color:#990000;">Method</span></strong><br />1.Finely cut all the above said vegetables.<br />2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.<br />3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).<br />4.Heat one tablespoon of oil.<br />5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.<br />6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.<br />7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.<br />8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.<br /><br />Servings: 12-15 (depends upon the balls you are making)<br />Side Dish: Ketchup, Chilly chutney<br /><br /><br /><br /></span><span style="font-size:130%;"></span><br /><b>youtube for veg cutlet </b><br /><br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/OE6H_M52Sng&hl=hi_IN&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/OE6H_M52Sng&hl=hi_IN&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-30692508706041095982010-07-01T09:37:00.000-07:002010-07-01T10:14:45.504-07:00Choley Bhature<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzOvpeIAzQxScFZqhlXmk2LVV9VP6DQaj9wBthCreYR0YebUccsG05bhIILikjX7y0z36-KkSJoovym1jRn-ZTQNOprXpgN8kFRSCZskSenwdErVzMP9EoLTb4QBWCv8qbpriYV1eFkh6/s1600/chole_bhature1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488985422592548658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzOvpeIAzQxScFZqhlXmk2LVV9VP6DQaj9wBthCreYR0YebUccsG05bhIILikjX7y0z36-KkSJoovym1jRn-ZTQNOprXpgN8kFRSCZskSenwdErVzMP9EoLTb4QBWCv8qbpriYV1eFkh6/s320/chole_bhature1.jpg" /></a><br /><br /><div><strong><span style="font-size:180%;color:#990000;">Bhature</span> </strong><br />1. 2 cups All purpose flour (Maida)<br />2. 1 pouch Yeast<br />3. 1 cup Yogurt<br />4. 2 tbsp Vegetable Oil<br />5. Salt to taste<br /><strong><span style="font-size:180%;color:#990000;">Choley</span></strong><br />1. 1 small can kabuli chana<br />2. 1/2 tsp Ginger paste<br />3. 1/2 tsp Garlic paste<br />4. 1 tsp Cumin seeds<br />5. 2 tbsp Oil<br />6. 2 tbsp Cilantro<br />7. 6-7 Mint leaves<br />8. 1/2 tsp Turmeric Powder<br />9. 1/2 tsp Chilly Powder<br />10. 2-3 Bay Leaves<br />11. 2-3 Cloves<br />12. 1/2 tsp Garam Masala<br />13. 1 Medium-sized finely chopped onion<br />14. 1 Big tomato-onion paste<br />15. 1 1/2 cup Water<br />16. Salt to taste<br /><br /><strong><span style="font-size:180%;color:#990000;">Bhature</span></strong><br />1. Take yeast and soak in lukewarm water for 5-10 minutes<br />2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis.<br />3. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.<br />4. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.<br /><strong><span style="font-size:180%;color:#990000;">Chole</span></strong><br />1.Take 2 tablespoons of oil in a pressue cooker and heat it.<br />2.Add cumin seeds fry till they start spluttering then add garlic paste,ginger paste and make it dark brown.<br />3.Now add bay leaves and cloves. Add diced onions.<br />4.Add garam masala, red chilli powder, Cinnamon powder, tomato -onion paste,and fry it<br />5.Add pepper and mango powder.<br />6.Add soaked chana and water.<br />7.Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.<br />8.Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces. </div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-65372402189393487592010-06-21T09:00:00.000-07:002010-06-21T09:17:23.756-07:00hot sour soup receipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IRYgGORE8Zlkjq2xPHfZo8Kdell5Wft-KrzpTju6lYjhyphenhyphen0fU3Y2C_31htW5JxtyOyfDTsDGCE4k8RnVs3_nw-mAXyW_LrkxAoVqZ5bmYVil1CThrgP1NIrTZcxxJ-_XLRlEty8fvn5hO/s1600/hot.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5485261412438036690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IRYgGORE8Zlkjq2xPHfZo8Kdell5Wft-KrzpTju6lYjhyphenhyphen0fU3Y2C_31htW5JxtyOyfDTsDGCE4k8RnVs3_nw-mAXyW_LrkxAoVqZ5bmYVil1CThrgP1NIrTZcxxJ-_XLRlEty8fvn5hO/s320/hot.jpg" /></a><br /><div><br /><br /><span style="font-size:130%;"><strong><span style="font-size:180%;color:#990000;">Ingredients</span></strong><br />1.2 tbsp. cabbage finely shredded<br />2.2 tbsp. carrot finely julienned (slivers)<br />3.1 tbsp. cauliflower finely chopped<br />4.1 small stalk celery, finely chopped<br />5.1 tbsp. spring onion greens finely chopped<br />6.1/4 tsp. ginger grated<br />7.1/2 tsp. red chilli sauce<br />8.1 tsp. soya sauce<br />9.1 tsp. brown vinegar<br />10.1/4 tsp. pepper powder<br />11.salt to taste<br />12.2 tsp. cornflour<br />13.1 tsp butter or oil<br />14.4 cups water or vegetable stock<br /><br /><strong><span style="font-size:180%;color:#990000;">Method</span></strong><br />1.Heat butter or oil, add vegetables, ginger, except spring onions.<br />2.Stir fry till cooked, add spring onions, stir.<br />3.Add stock, chilli sauce, soya sauce, vinegar and stir.<br />4.Bring to a boil, simmer for 7-8 minutes.<br />5.Add salt and pepper.<br />6.Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.<br />7.Cook for 2 minutes. Serve hot.<br /><br /><br /></span><br /><span style="font-size:180%;"><b>YOUTUBE for hot sour soup</b><br /></span><br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/BoiiM3lWkUU&hl=hi_IN&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/BoiiM3lWkUU&hl=hi_IN&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-84648393698893255482010-06-19T07:36:00.001-07:002010-06-19T07:51:16.467-07:00vegetable manchaw soup receipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis45I1zsLF-0kCKugsvQdBUo0x1K-jkI5DdojJBMDO6nLZhxJ2ofKiXbdzoif31H8rbVG4kFLgHEogkaeuxruFdNqGgl30rsRkqiGWw7mwTAW2KKO_8fj-0EwydBshwqFixAFOHoBDzhXb/s1600/Manchow_Soup.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484496654869476722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis45I1zsLF-0kCKugsvQdBUo0x1K-jkI5DdojJBMDO6nLZhxJ2ofKiXbdzoif31H8rbVG4kFLgHEogkaeuxruFdNqGgl30rsRkqiGWw7mwTAW2KKO_8fj-0EwydBshwqFixAFOHoBDzhXb/s320/Manchow_Soup.JPG" /></a><br /><div><span style="font-size:130%;"><strong><span style="font-size:180%;color:#990000;">ingredients</span></strong><br />1• 2 tbsp French Beans (finely chopped)<br />2• 2 tbsp Baby Corn (finely chopped)<br />3• 2 tbsp Cabbage (finely chopped)<br />4• 2 tbsp Carrots (finely chopped)<br />5• 2 tbsp Onions (finely chopped)<br />6• 2 tbsp Red Capsicums (finely chopped)<br />7• 3 tsp Corn Flour<br />8• 1 tsp Vinegar<br />9• ½ tsp White Pepper<br />10• ½ tsp Soy Sauce<br />11• 2 tbsp Tomato Sauce<br />12• A pinch Orange-Red Food Color (optional)<br />13• A pinch Ajinomoto (optional)<br />14• 2 sprigs Spring Onions (for garnishing)<br />15• 2½ cups Water<br />16• Salt to taste<br />17• Oil for frying<br /><br />For Chinese Chilly Chutney<br />1• 4-5 Dried Red Chilies<br />2• 1 Onion (small)<br />3• 1 Garlic (head)<br />4• 1 tsp Tamarind Pulp<br /><br /><strong><span style="color:#990000;">How to make Vegetable Manchow Soup:<br /></span></strong>1.Soak dried red chillies in hot boiled water for about 10 minutes.<br />2.Take out the chillies and grind it with the remaining ingredients (for Chinese 3.Chutney) to form a fine paste.<br />4.Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.<br />5.Heat oil in a pan and saute all the vegetables for 1-2 minutes.<br />6.Add Chinese Chutney Paste to the vegetables.<br />7.When aroma arises, pour water into it.<br />8.When the water starts boiling, add corn starch gradually and stir constantly until it thickens.<br />9.Garnish the soup with spring onions.<br />10.Serve it hot.</span></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-31236908595225689102010-06-17T06:20:00.000-07:002010-06-17T08:47:35.434-07:00spring roll receipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBU5z9rF8yZXbi8QBPSWochf7yNl-PV6L2AMbDXMl5fgr7UOQPrasRErjrrkXBl7cWds9Pe0Z-19s9rWiviqV8uwMCvv2zAk6uRbqLWpuXOuc3yf03eaf6YxWgYI2fPvfucHWcVI5v74u/s1600/spring_roll.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 283px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5483769621300240642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBU5z9rF8yZXbi8QBPSWochf7yNl-PV6L2AMbDXMl5fgr7UOQPrasRErjrrkXBl7cWds9Pe0Z-19s9rWiviqV8uwMCvv2zAk6uRbqLWpuXOuc3yf03eaf6YxWgYI2fPvfucHWcVI5v74u/s320/spring_roll.jpg" /></a><br /><div><strong><span style="font-size:180%;color:#990000;">ingreidents</span></strong><br /><span style="font-size:130%;">Cover :<br />1.250 gms. All purpose flour (Maida)<br />2.1 Egg<br />3.Little Salt<br />4.Water to make batter<br />Filling :<br />1.2- 3 Carrots Grated)<br />2.1 cup leeks shredded and well washed (white section only)(optional)<br />3.1/2 tsp Ginger Minced)<br />4.1/2 tsp Garlic Minced)<br />5.100 gms Cabbage Shredded)<br />6.50gms Mushrooms Chopped)<br />7.75 gms Sprouted Beans<br />8.3 Green Chilies Chopped)<br />9.Salt to taste<br />10.2 tbsp Soya Sauce<br />11.1/2 tbsp White Pepper Powder<br /><br /><span style="color:#990000;"><strong>METHOD</strong></span><br />1.Sift the flour and add salt, egg and water and make a smooth batter.<br />2.Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.<br />3.Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.<br />4.To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.<br />5.Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.<br />6.Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.<br />7.To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.<br />8.Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.<br />9.Deep fry in hot oil until golden.<br />10.Serve the vegetarian spring roll hot.<br /><br /></span><span style="font-size:130%;"></span><br /><b>YOUTUBE FOR SPRING ROLL</b><br /><br /><br /><object id="videojugplayer" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="640" height="396"><param name="_cx" value="16933"><param name="_cy" value="10477"><param name="FlashVars" value=""><param name="Movie" value="http://www.videojug.com/player?id=d0a2478c-29d4-5420-ea1e-ff0008c918d8"><param name="Src" value="http://www.videojug.com/player?id=d0a2478c-29d4-5420-ea1e-ff0008c918d8"><param name="WMode" value="Window"><param name="Play" value="-1"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value=""><param name="Menu" value="-1"><param name="Base" value=""><param name="AllowScriptAccess" value="always"><param name="Scale" value="ShowAll"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="1"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="true"><br /><br /><embed src="http://www.videojug.com/player?id=d0a2478c-29d4-5420-ea1e-ff0008c918d8" type="application/x-shockwave-flash" width="640" height="396" allowfullscreen="true" allowscriptaccess="always"></embed></object><br /><a href="http://www.videojug.com/tag/chinese-recipes">Chinese</a>:<br /><a href="http://www.videojug.com/film/how-to-make-crispy-vegetable-spring-rolls">How To Make Crispy Vegetable Spring Rolls</a></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-25318934151324907272010-06-11T09:25:00.001-07:002010-06-12T03:48:20.151-07:00batata vada receipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3a-P9ekeDtK9_Z4YUerqIY_MwlYlQj9nNMcUxcvtxZYkG-0fit_NmUZgduU_aYX9wwR8sSVKkNWSCeWG4JNLggfTJY3a5aFZ_yVEhdqC1J1VwlYMiDQSsgNaxjUd4rK5JCtXRnmzZ4hy/s1600/Batata_vada_pav.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481836152193639250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3a-P9ekeDtK9_Z4YUerqIY_MwlYlQj9nNMcUxcvtxZYkG-0fit_NmUZgduU_aYX9wwR8sSVKkNWSCeWG4JNLggfTJY3a5aFZ_yVEhdqC1J1VwlYMiDQSsgNaxjUd4rK5JCtXRnmzZ4hy/s320/Batata_vada_pav.JPG" /></a><br /><br /><div><strong><span style="font-size:180%;color:#990000;">batata vada rany season specail snacks</span></strong></div><br /><br /><br /><div><strong><span style="font-size:180%;color:#990000;">ingredintes</span></strong></div><br /><br /><br /><div><span style="font-size:130%;">1. 2 Cups besan<br />2.3/4 lb Potatoes<br />3. 2 tbsp Grated coconut<br />4• 4 Onions, chopped finely<br />5• 4 Green chillies<br />6• 4 Cloves garlic<br />7• Sugar to taste<br />8• Juice of one lime<br />9• A few sprigs coriander leaves, chopped<br />10• 1 tsp Mustard seeds<br />11• A small piece ginger<br />12• 1 tsp Turmeric powder<br />13• 1/2 tsp Red chilli powder<br />14• 1 tsp Cumin seeds<br />15• A pinch of baking soda<br />16• Oil for deep frying<br />17• Water as required<br />18• Salt to taste<br /><br /><strong><span style="font-size:180%;color:#990000;">Method</span></strong><br />1.Cook potatoes into the Pressure cooker until soft.<br />2.Peel and mash them keep aside.<br />3.Grind green chillies,ginger and garlic together to make a fine paste.<br />4.Combine this paste potato,onions,coriender leaves, lime juice,salt mix well.<br />5.Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles .<br />6.Remove it from the heat and add it into the potato mixture,mix well.<br />7.Take another bowl and combine besan,cmin seeds,red chilli powder,termaric 8.powder,baking soda,little water in it to make thick batter .</span></div><br /><br /><br /><div><span style="font-size:130%;">9.Add tsp hot oil to batter.</span></div><br /><br /><br /><div><span style="font-size:130%;">10.Make small balls from the potato mixture.</span></div><br /><br /><br /><div><span style="font-size:130%;">11.Dip each ball in the batter and dio fry them until golden brown .</span></div><br /><br /><br /><div><span style="font-size:130%;">12.Serve hot batata vada with chutany or sauce.</span></div><br /><br /><br /><div></div><br /><b>Youtube for batata vada</b><br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/WWxPlqTOnPk&hl=hi_IN&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/WWxPlqTOnPk&hl=hi_IN&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-18644184208054099072010-06-06T03:41:00.000-07:002010-06-11T07:12:19.466-07:00mixfruit jam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRW3mzordj1XoPGm7LQTDivMIaGqUD58AyLUmZtrBCCTU0nnlfD_NdRlOw21yOWLpKS3Ooe9uJrraLnh9Z6iEu3L0WZ3fhcCVFOJIZ-4-TId4WERdLvhZ1dzdNB8XUocf2hVaC0vhaWIv/s1600/jj"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479615469196512802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRW3mzordj1XoPGm7LQTDivMIaGqUD58AyLUmZtrBCCTU0nnlfD_NdRlOw21yOWLpKS3Ooe9uJrraLnh9Z6iEu3L0WZ3fhcCVFOJIZ-4-TId4WERdLvhZ1dzdNB8XUocf2hVaC0vhaWIv/s320/jj" /></a><br /><br /><div><br /><span style="font-size:130%;"><span style="font-size:180%;color:#990000;"><strong>mixfruit jam<br /><br />Ingredients:<br /></strong></span>1.Apples 1kg<br />2.Papayas 1/2kg<br />3.Bananas 3<br />4.Chickoos 3<br />5.Orange or sweet lime 3 Grapes 1/4kg<br />6.Sugar 1-1/2kg<br />7.Citric acid 2 tsp<br />8.Essence 3/4 tsp.<br /><br /><span style="font-size:180%;color:#990000;"><strong>Method</strong></span><br /><br />1.All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water.<br />2.Cut and boil fruits in very little water till soft.<br />3.Blend with manual mixie.<br />4.Add sugar and cook on high flame.<br />5.When sugar dissolves completely, add citric acid<br />6.Stir and cook till thick. Add colour and essence while hot.<br /><br /><br />Note:<br />The jam is ready when<br />•The jam bubble begin to burst and contents tend to fly all over.<br />when taken on a saucer,the water does not separate<br />•taken on a spoon and swayed, it forms wrinkles<br /><br />General Tips:- Preservative proportion 1kg sugar =1/2 tsp citric acid<br /><br />per 1kg of sugar =1kg 600 gm of jam<br /><br />Bottling: Pour the hot jam in clean, dry, wide-mouthed jars or bottles. Cool well. Pour carefully so that air bubbles are not trapped in the jam. Pour a thin layer of molten wax on it. Close tight and store.<br /><br /><br /><br /><br /></span></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com1tag:blogger.com,1999:blog-5397114847889240139.post-37707689253566939002010-06-06T03:34:00.000-07:002010-06-10T08:03:33.705-07:00Glass painting designs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuATvURrZUoBYSRo2VHmLLS9GM8r3KIF9WUc1UHwn5BDuju5_Lk80owUhtDiK9wmxOdkQSbjFkXrQ7NyxfhJFO4-0qOXXEdR7LF_ZLeumBWA3nMjtulr70Umyl6enC-1b-HUu_f_WLt9Z/s1600/multi-figured-etched-glass.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 246px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479608489023518194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuATvURrZUoBYSRo2VHmLLS9GM8r3KIF9WUc1UHwn5BDuju5_Lk80owUhtDiK9wmxOdkQSbjFkXrQ7NyxfhJFO4-0qOXXEdR7LF_ZLeumBWA3nMjtulr70Umyl6enC-1b-HUu_f_WLt9Z/s320/multi-figured-etched-glass.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3XJL_eLgMdld31CZUGQ8gX2JAgceo2AA6GjcbFXSXsY1a9uXT9C7wIUR8McGeRI9ne9ZlZl0lVqa_wS_LhlKVaPisjG0P__7NJOoYaLsnNBU44vXTG1rg8xlSnnMgOMmO_9s46FmhGOu/s1600/KitchenStainedGlass.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 318px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479608486275264290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3XJL_eLgMdld31CZUGQ8gX2JAgceo2AA6GjcbFXSXsY1a9uXT9C7wIUR8McGeRI9ne9ZlZl0lVqa_wS_LhlKVaPisjG0P__7NJOoYaLsnNBU44vXTG1rg8xlSnnMgOMmO_9s46FmhGOu/s320/KitchenStainedGlass.jpg" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9icC2I3FQ49qh3GAVjROKGmyYk8KhWcvaD6sAxd9CqKGnTiRttHDlWs9lPFHGSnqlfwJ2boRzZbuQ5o5F8R1LkLA6pDZBULjYp3xnIYfpTBBrRuByPFrc18EIpQooLhs9FvwY9Kl2pH9/s1600/Glass-Painting-Design.png"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 269px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479608004565803922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9icC2I3FQ49qh3GAVjROKGmyYk8KhWcvaD6sAxd9CqKGnTiRttHDlWs9lPFHGSnqlfwJ2boRzZbuQ5o5F8R1LkLA6pDZBULjYp3xnIYfpTBBrRuByPFrc18EIpQooLhs9FvwY9Kl2pH9/s320/Glass-Painting-Design.png" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPRrzFO62kPf6SvfQXvYhZKpYQ-GzorQ1LCiqvfrrzoVptW9Od-AChTd1q0kdPBIdXVNsTI4n6QiGvFiZmr2zgcZCnW_JhvsoITGl7AcM9la5RR41yva3P4DBTIqrYatcy05a2Fl0ZWM9/s1600/glass_painting_10.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 284px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479607998987998994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPRrzFO62kPf6SvfQXvYhZKpYQ-GzorQ1LCiqvfrrzoVptW9Od-AChTd1q0kdPBIdXVNsTI4n6QiGvFiZmr2zgcZCnW_JhvsoITGl7AcM9la5RR41yva3P4DBTIqrYatcy05a2Fl0ZWM9/s320/glass_painting_10.jpg" /></a><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bO95MzomgCTrxRj1zdk0mWEZdSH_rs3VM-mdoP-l6xhTIuLjnlpW8L615t_B74mY_cFjA-a0uULyfZMSmD-0K_si30beM4rNDQuzatZ_LTnW4Rwi0_tyBUiC7ujHMY5N1dE1vSz4afPl/s1600/glass_painting_8.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 292px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479607992579621026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bO95MzomgCTrxRj1zdk0mWEZdSH_rs3VM-mdoP-l6xhTIuLjnlpW8L615t_B74mY_cFjA-a0uULyfZMSmD-0K_si30beM4rNDQuzatZ_LTnW4Rwi0_tyBUiC7ujHMY5N1dE1vSz4afPl/s320/glass_painting_8.jpg" /></a><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWujXdnxQgKFmQjs0Z_tKTrsx5j2Un4sfi83Y19fA9UUiejYRZowZhWLFlrnL7incHViogbK5yHjjxxnG2eA2i86gqcaIlpFq2ucb80DmjAGJm7BK6enpJWt9eBaxKefei3y-CckclQjeK/s1600/Crystal-Painting-Rose-Design.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479607988783061810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWujXdnxQgKFmQjs0Z_tKTrsx5j2Un4sfi83Y19fA9UUiejYRZowZhWLFlrnL7incHViogbK5yHjjxxnG2eA2i86gqcaIlpFq2ucb80DmjAGJm7BK6enpJWt9eBaxKefei3y-CckclQjeK/s320/Crystal-Painting-Rose-Design.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SnLyQ0xY0fX5WIrxoQ8Abes-O7CXoiXxr7-zyAfN7aXdYBCkoQwriSrMbsNyYvWVE5FqJybmLqwSXReh61ZAkC2tvXYJIc9P56rMJ9M9w9iq7V4iy-VPUFhKcGUqKYzGKs-0gHBjpSjR/s1600/glass-painting-08.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 290px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479607981244502578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SnLyQ0xY0fX5WIrxoQ8Abes-O7CXoiXxr7-zyAfN7aXdYBCkoQwriSrMbsNyYvWVE5FqJybmLqwSXReh61ZAkC2tvXYJIc9P56rMJ9M9w9iq7V4iy-VPUFhKcGUqKYzGKs-0gHBjpSjR/s320/glass-painting-08.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><div><strong><span style="font-size:180%;color:#990000;">Glass painting designs</span></strong></div></div></div></div></div></div></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-2008200805303631952010-06-05T21:50:00.000-07:002010-06-05T22:10:46.652-07:00BOONDI RAITA (Curd Preparation) receipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqalU1dUExUYQjy4z5n4Iv4W7E17qpEZgb-W7WMIITSadAN1qDLr2eAw9X4Vpf93AVH9VOUEfhf9lRtc3G_GMP3ggOvalHl_dVodq-6tg1V49lhYd17l29fvAnPrheo5V3T4Xs266LW3w/s1600/boondi"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 319px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479522809907138690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqalU1dUExUYQjy4z5n4Iv4W7E17qpEZgb-W7WMIITSadAN1qDLr2eAw9X4Vpf93AVH9VOUEfhf9lRtc3G_GMP3ggOvalHl_dVodq-6tg1V49lhYd17l29fvAnPrheo5V3T4Xs266LW3w/s320/boondi" /></a><br /><div><span style="font-size:130%;color:#990000;">BOONDI RAITA (Curd Preparation) </span></div><br /><div><br /><br /><span style="font-size:130%;"><strong><span style="font-size:180%;color:#990000;">Ingredients</span></strong>:<br /><br />1. 2 Cups Curd (Yogurt)<br />2. 100 gms Gram flour(Besan)<br />3. 1/2tsp Roasted Cumin(jeera) powder<br />4. salt to taste<br />5. Red chili powder to taste<br />6. very little garam masala<br />7. Finely Chopped coriander leaves<br />8. Oil to fry<br /><br /><strong><span style="font-size:180%;color:#990000;">Preparation</span></strong><br />1.Add water to gram flour and mix well to spreading consistency.<br />2.Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon.<br />3.Fry till golden & crisp.<br />4.Stir the curd with hand mixer(mathani).<br />5.Add boondi and mix gently.<br />6. If it becomes thick add little milk and mix it.<br />7.Now add salt, cumin powder and chili powder, mix well.<br />8.Sprinkle garam masala and garnish with chopped coriander.<br />9.Keep in refrigerator for an hour or so.<br />10.Serve boondi raita chilled.<br /><br /><br /><br /><br /><br /><br /><br /><br /></div></span>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com1tag:blogger.com,1999:blog-5397114847889240139.post-27322057688130143542010-05-19T10:33:00.000-07:002010-05-19T10:47:56.667-07:00how to make coconut chutney see online<strong><span style="color:#990000;">try this chutney with idly,dosa,</span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h3qvLe5LYdYWO-JYe7VltWlncao2YwGuSZg1zDUA5Rxp0hnlHqdB-uDlTjwtJin8Z7pw8Hb2Xn4jOjTMO6B8GQNjPvRpeP9M1zXelqnUNsZwggQ3PLelwm1nRAtB8t0OrVOqxMORa9tx/s1600/coco.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473038183163905346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h3qvLe5LYdYWO-JYe7VltWlncao2YwGuSZg1zDUA5Rxp0hnlHqdB-uDlTjwtJin8Z7pw8Hb2Xn4jOjTMO6B8GQNjPvRpeP9M1zXelqnUNsZwggQ3PLelwm1nRAtB8t0OrVOqxMORa9tx/s320/coco.jpg" /></a><br /><span style="font-size:130%;"><strong><span style="font-size:180%;color:#990000;">Ingredients<br /></span></strong>1. 1 fresh coconut (grated)<br />2. 3 fresh green chilies or as per taste<br />3. 2 tbsp cilantro or coriander leaves (chopped)<br />4. 1 tbsp lemon or lime juice<br />5. 1 tbsp split peas (roasted)<br />6. 3/4 cup plain yogurt<br />7. Salt To Taste<br /><br /><span style="font-size:180%;color:#990000;">method<br /></span>1.Grind coarsely all the ingredients in a blender and serve.<br /></span><br /><b>Youtube for coconut chutny</b><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/11_MFw24Lto&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/11_MFw24Lto&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-22906904595200135602010-05-18T10:46:00.003-07:002010-05-18T10:52:23.677-07:00attractive collection of mehendi designs for marraige<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXm-o-4xsYUhMdJNFFhOHOY7INuhzRjRFKHgNaZAIeJe7W4RH-6pBtJossU7k0ICbYTMaUM77l6ONJ1obg-e0rTK_TCemjlDUoVvbPDXEAI-elI9k5liW6IXp7hqYiOsFPG8-pdhIL3DZU/s1600/pu8.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXm-o-4xsYUhMdJNFFhOHOY7INuhzRjRFKHgNaZAIeJe7W4RH-6pBtJossU7k0ICbYTMaUM77l6ONJ1obg-e0rTK_TCemjlDUoVvbPDXEAI-elI9k5liW6IXp7hqYiOsFPG8-pdhIL3DZU/s320/pu8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472669249886033298" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS928ruzB_VQLgMRngcuIhrPjID1reOtJfxiJ8C9K16MeFX6qNFsIQeBJi6SKjyYht4Ja94b8O0SE2d2_aAy1VqgQng8mQrO4M3Xxu-v5zchFosc-30xK5ZkPVKUhyphenhyphen9XVCh6r_EzcmohGI/s1600/pu7.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS928ruzB_VQLgMRngcuIhrPjID1reOtJfxiJ8C9K16MeFX6qNFsIQeBJi6SKjyYht4Ja94b8O0SE2d2_aAy1VqgQng8mQrO4M3Xxu-v5zchFosc-30xK5ZkPVKUhyphenhyphen9XVCh6r_EzcmohGI/s320/pu7.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5472669233268676402" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8a0kUhxpoLZ9g74nT_BoyhP9FXX7B457-4poJNLDwjlJzQe3T4BfBhQGyVfrm0QlJfQiVhbsw8I_sc86BpX3guj3esDeTCLssJHrrST494L-n_Rtbd86r6S47-w-Y7mzUTiKVCdgfOcA/s1600/pu6.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8a0kUhxpoLZ9g74nT_BoyhP9FXX7B457-4poJNLDwjlJzQe3T4BfBhQGyVfrm0QlJfQiVhbsw8I_sc86BpX3guj3esDeTCLssJHrrST494L-n_Rtbd86r6S47-w-Y7mzUTiKVCdgfOcA/s320/pu6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472669226440331074" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pYDzZQxIpp7CCxGhPQSn9lt4sFM2EB1hUSJdRbemoFkdRVZde1UEn27bFwo5NVJSyTxSQekIx_yWJ5pE2WvBEo_-pSzTxb-FU9WDWdmN6wBe_tyfqYuktgTzn7X_s6-QovMpFlhp3Z39/s1600/pu5.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pYDzZQxIpp7CCxGhPQSn9lt4sFM2EB1hUSJdRbemoFkdRVZde1UEn27bFwo5NVJSyTxSQekIx_yWJ5pE2WvBEo_-pSzTxb-FU9WDWdmN6wBe_tyfqYuktgTzn7X_s6-QovMpFlhp3Z39/s320/pu5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472669222176303474" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxaVnNLjShSRas_XDOAAObQjGzefizRmK0XcteV2yv9gAEXehp-oZBZGH4pBCoDsy-x0FMj-6tNs4HRb2siEYkoZhZXUCqDKu6Fr5KvKClVF8mDg8fdZ5YdHqUGSahwLJSXrRrt5UkIxg/s1600/pu4.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 270px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxaVnNLjShSRas_XDOAAObQjGzefizRmK0XcteV2yv9gAEXehp-oZBZGH4pBCoDsy-x0FMj-6tNs4HRb2siEYkoZhZXUCqDKu6Fr5KvKClVF8mDg8fdZ5YdHqUGSahwLJSXrRrt5UkIxg/s320/pu4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472669213145131442" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p__n9mJQRnM2ml_aIAEHwtAhNOD7D3msrdJd-z_If80ka-_Bl2kDcGTBb_DBY1uL-n9i5s7-RgQabhLsYtn-PqWCVaVyUQuNM8k5qBtLgSAx3gOXOX9dDw49f9hT5MTlHiyVmW0Ui9_P/s1600/pu3.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p__n9mJQRnM2ml_aIAEHwtAhNOD7D3msrdJd-z_If80ka-_Bl2kDcGTBb_DBY1uL-n9i5s7-RgQabhLsYtn-PqWCVaVyUQuNM8k5qBtLgSAx3gOXOX9dDw49f9hT5MTlHiyVmW0Ui9_P/s320/pu3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472668429631468418" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaOxFBxPQqwc3lbWExgrQ01nS0HCQEBE1K3ch_QJx3lDtlqs73_4nduZtoXgV3K7-Yft3WD20oHZw7503wSGugSfmPKV_OFyy4yYQ_O7ToKXYHm4ObPGsN7bm2aAp93rCAeeUk8zaPZaH/s1600/pu2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaOxFBxPQqwc3lbWExgrQ01nS0HCQEBE1K3ch_QJx3lDtlqs73_4nduZtoXgV3K7-Yft3WD20oHZw7503wSGugSfmPKV_OFyy4yYQ_O7ToKXYHm4ObPGsN7bm2aAp93rCAeeUk8zaPZaH/s320/pu2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472668422156783250" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7wq4WYuIYaGZltkYBAMZ2MVtQNONBCBXlhKbgR7iz4VhHgZisqzMmbfcWnuKs0Q3-Zvw1-8T2mjavUWxPIz_ufac7_IKOGI_R_CiWr24VyKFrkO7kUfLz0Rwwrdy23Gtx9BayGGjGGXP/s1600/pu1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7wq4WYuIYaGZltkYBAMZ2MVtQNONBCBXlhKbgR7iz4VhHgZisqzMmbfcWnuKs0Q3-Zvw1-8T2mjavUWxPIz_ufac7_IKOGI_R_CiWr24VyKFrkO7kUfLz0Rwwrdy23Gtx9BayGGjGGXP/s320/pu1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472668416287567650" /></a>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com1tag:blogger.com,1999:blog-5397114847889240139.post-14408801002760765382010-05-16T08:15:00.000-07:002010-05-17T09:57:26.481-07:00how to make hotel style tomato soup in home fresh tamato soup receipe<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjOwDMh770ZHAFcXvL3sJ8rARARpvXDJr1IJ18JnOC5J5F7-tey8py5dO5rlc6CfzlsyIligJc3bfCByCkYfC-VsZImHbml9uWmgVrQ3ciIgONrLLSP1HL3pagX1qmJUciP2oNpBB2QZe/s1600/tomato-basil-soup.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5471893053565653826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjOwDMh770ZHAFcXvL3sJ8rARARpvXDJr1IJ18JnOC5J5F7-tey8py5dO5rlc6CfzlsyIligJc3bfCByCkYfC-VsZImHbml9uWmgVrQ3ciIgONrLLSP1HL3pagX1qmJUciP2oNpBB2QZe/s320/tomato-basil-soup.jpg" /></a><br /><br /><div><strong><font color="#cc0000" size="5">yummy fresh tasty hotel style tomato soup receipe<br />Ingredients<br /></font></strong><font size="4">1. 1/2 kg ripe red tomatoes<br />2. 1 green chili, slit into half<br />3.1.5'' ginger, chopped<br />4.1 1/2 tsp. sugar<br />5.Butter as required<br />6.Salt to taste<br />7.1 tsp. corn flour, dissolved in water<br />8.Bread croutons [optional]<br /><br /><font color="#990000" size="5"><strong>Method<br /></strong></font>1.Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger 2.without adding any water. Remove & cool.<br />3.Blend it in a mixer & strain the puree. Keep the puree on medium gas mark.<br />4.Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min.</font></div><br /><br /><div><font size="4">5. Then add corn flour & stir till it boils & thickens.</font></div><br /><br /><div><font size="4">6. Serve hot with a blob of butter & bread croutons.<br />Serves: 2 - 3<br />Preparation time: 30 minutes<br /><br /></font><br /><br /></div></div><br /><br /><b>Youtube for tomato soup</b><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/lKm5Ji1Fr4U&hl=hi_IN&fs=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/lKm5Ji1Fr4U&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-73939125893014254352010-05-16T01:46:00.000-07:002010-05-16T01:57:06.090-07:00akshay tritiya special lord venketeshwer darshan<b>youtubeakshay tritiya special lord vyeketeshwerdarshan</b><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/CpDipi1Nbtw&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/CpDipi1Nbtw&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/O4wNG3Pt-wU&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/O4wNG3Pt-wU&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/7ywH4-6XNZU&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/7ywH4-6XNZU&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/7ywH4-6XNZU&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/7ywH4-6XNZU&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/QGwkmH3vuAk&hl=hi_IN&fs=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/QGwkmH3vuAk&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-26630866161014941152010-05-15T05:25:00.000-07:002010-05-15T05:52:04.091-07:00how to make pav bhaji see receipe with youtube online<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ayV6zLfHr1n6r4o1kAWDzmQZU_hkQGxF9YoywoxK2tjwbjHlxCa7iISgm9I89iNHBpf1PJXZjasRbPIX-LQ2mdj6Mh1GY65uPAslgic3Tp6F4SMrx3p-_s0_ritJLVjBlhr8-jLoV1pK/s1600/PavBhaji%2520nn.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5471478346547874162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ayV6zLfHr1n6r4o1kAWDzmQZU_hkQGxF9YoywoxK2tjwbjHlxCa7iISgm9I89iNHBpf1PJXZjasRbPIX-LQ2mdj6Mh1GY65uPAslgic3Tp6F4SMrx3p-_s0_ritJLVjBlhr8-jLoV1pK/s320/PavBhaji%2520nn.jpg" /></a><br /><strong><span style="font-size:180%;color:#990000;">tasty yummy special pav bhaji</span></strong><br /><br /><strong><span style="font-size:180%;color:#990000;"></span></strong><br /><br /><strong><span style="font-size:180%;color:#990000;">Ingredients<br /><br /></span></strong><strong><span style="font-size:180%;color:#990000;"></span></strong><br /><span style="font-size:130%;">1.8 pavs (squarish soft buns about 4" x 5" size)<br />butter to shallow fry.<br /></span><br /><strong><span style="color:#990000;">For Bhaji<br /></span></strong><span style="font-size:130%;">1. 1 capsicum chopped fine<br />2. 2 onions chopped fine<br />3. 2 tomatoes chopped fine<br />4.2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, .) 5.1/2 cup shelled peas<br />6.2 tbsp. butter<br />7.2 tsp. pavbhaji masala<br />8.1 1/2 tsp. chilli powder<br />9.1/4 tsp. turmeric powder<br />10.1/2 tsp. sugar<br />11.salt to taste<br />12.1 cup water (in which vegetables were boiled)<br />13.1/2 tsp. each ginger grated, garlic crushed<br />14.juice of 1/2 lemon.<br /><br /></span><strong><span style="color:#990000;">To Garnish </span></strong><br /><span style="font-size:130%;">1</span>.<span style="font-size:130%;">1 tbsp. coriander chopped<br />2.1 onion chopped<br />3.small pieces of lemon<br /></span><br /><strong><span style="font-size:180%;color:#990000;">Method<br /></span></strong><span style="font-size:130%;">1. Pressure cook mixed vegetables and peas till well done.<br />2. Mash them coarsely after draining.<br />3. Heat butter in a pan.<br />4. Add ginger-garlice, capsicum, onion, tomatoes.<br />5. Fry for 2-3 minutes till very soft.<br />6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.<br />7. Bring to boil.<br />8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.<br />9. Add lemon juice, stir.<br />10.Garnish with chopped coriander and a block of butter.<br /><br /><strong><span style="color:#990000;">For Pavs<br /></span></strong>1.2Slit pavs horizontally leaving one edge attached. (To open like a book).<br />Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.<br />2.Serve hot with bhaji, a piece of lemon and chopped onion.<br /></span><br /><b>YOUTUBE FOR PAV BHAJI</b><br /><object width="660" height="405"><param name="movie" value="http://www.youtube.com/v/YI5pCJ0__N8&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/YI5pCJ0__N8&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="660" height="405"></embed></object><br /><br /><b>Youtube for pav and bhaji</b><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/s-cf5dWMmlA&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/s-cf5dWMmlA&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-44093507252580782712010-05-13T10:28:00.000-07:002010-05-13T10:52:17.112-07:00how to make samber and samber powder see online<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm1wh_Bpekud8Mrk2CUNVfoQv5n577_xMTvuPUaC0r3YdnHriNNIjRO9965klBQCEb22XXqzptDMs13UNzj8O2lAcO1e-X5Muv5J8YxDVSuKCtlbD7VPD3xAAAEPnTvi1RnTl5cVb42wD/s1600/Sambar.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470813821155797778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm1wh_Bpekud8Mrk2CUNVfoQv5n577_xMTvuPUaC0r3YdnHriNNIjRO9965klBQCEb22XXqzptDMs13UNzj8O2lAcO1e-X5Muv5J8YxDVSuKCtlbD7VPD3xAAAEPnTvi1RnTl5cVb42wD/s320/Sambar.jpg" /></a><br /><div><strong><span style="font-size:180%;color:#990000;">Ingredients: </span></strong><br /><span style="font-size:130%;">1.1/2 lime sized ball Tamarind<br />2.1 cup Toor Dal (or red lentils)<br />3.1/2 teaspoon Turmeric Powder<br />4.2 teaspoons oil<br />5.Salt to taste<br />6.5 small dry red chilies (or to taste)<br />7.8 Curry Leaves (see note)<br />8.1 medium onion (shallots are preferable)<br />9.1/2 teaspoon mustard seeds<br />10.1/4 tsp asafoetida (optional)<br />11.1/2 teaspoon fenugreek seeds<br />12.1 large tomato<br />13.2 tablespoons sambar powder (see note)<br />14.1/4 cup chopped cilantro leaves (also known as coriander leaves)<br />15.1 cup of a vegetable of your choice like green beans, chopped carrot<br /></span><br /><strong><span style="font-size:180%;color:#cc0000;">Directions:<br /></span></strong><span style="font-size:130%;">1.Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.<br />2.Choose a heavy cooking pot.<br />3.Wash and clean the dal.<br />4.Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.<br />5. As the dal boils, skim off the foam and discard.<br />6.Boil until the dal is soft and then mash it coarsely.<br />7.If needed, add more water as it is boiling but do not let it get too watery.<br />8.If you use a pressure cooker it will take about 5 minutes. </span><br /><span style="font-size:130%;">9.In a separate pan, heat to medium and pour in the remaining oil.<br />10.Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.<br />11.Add the onion and brown lightly.<br />12.Add the tamarind extract and let boil lightly until the onions are cooked.<br />13.Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.<br />14.Allow this to boil for 5 to 10 minutes and remove from the heat.<br />15.Garnish with cilantro.</span><br /><b>youtube for samber</b><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/F9O7_5HVSaI&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/F9O7_5HVSaI&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-46655575447944495482010-05-12T10:55:00.000-07:002010-05-12T11:11:00.015-07:00perfect indian bridal makeup see online<strong><span style="font-size:180%;color:#990000;">how to make bridal make up perfect in summer</span></strong><br /><style type='text/css'>#vogroll_4{border:none;margin:0px;}</style><iframe src='http://www.indiavideo.org/video-embed.php?f=OTg1' height='430' width='490' align='center' frameborder='0' marginwidth='0' marginheight='0'></iframe><br /><br /><b>bridal make up</b><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/EzaaRl0nyqg&hl=hi_IN&fs=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/EzaaRl0nyqg&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/La-XBJ4IzQ0&hl=hi_IN&fs=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/La-XBJ4IzQ0&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-10796712983376950572010-05-11T10:22:00.000-07:002010-05-11T10:54:45.713-07:00prepration of tasty club sandwich receipe see online<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOr3r8LEY9EIeCQSx8txE_R5agYXNrSqiX1g5nkWImF5unUL2mu6q-D5oaa3DfYfFwzfTyNqjQtsodaM3vMDg2rp1oX2MMNmkUVrh7NBtHVv2HV8OFKKPcHi3efYEz1TufTG3GItokJXcU/s1600/club-sandwich-vegan-400-3.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470071039703997986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOr3r8LEY9EIeCQSx8txE_R5agYXNrSqiX1g5nkWImF5unUL2mu6q-D5oaa3DfYfFwzfTyNqjQtsodaM3vMDg2rp1oX2MMNmkUVrh7NBtHVv2HV8OFKKPcHi3efYEz1TufTG3GItokJXcU/s320/club-sandwich-vegan-400-3.jpg" /></a><br /><div><strong><span style="font-size:180%;"><span style="color:#cc0000;">hungry kya try tasty club sandwich</span></span></strong></div><br /><div><strong><span style="font-size:180%;"><span style="color:#cc0000;">Ingredients</span><br /></span></strong>1.4 slices of white bread<br />2.2 slices of cheese<br />3.1 green chilly<br />4.pin of salt<br />5.2 tomatoes chopped fine<br />6.1 chopped onion<br />7.few pieces of chopped coriander leaves<br />8.2 tomato slices<br />9.2 cucumber slices<br />10.2 onion slices<br />11.200 gm of pudina chutney<br />12.1 tsp red chilly powde<br />13.butter to speard on bread<br />14.1cup fresh cream<br /><br /><strong><span style="font-size:180%;color:#cc0000;">method</span></strong><br />1.first roast the bread.<br />2.Mix chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and prepare a batter.<br />3.spread butter on Bread Slices and apply pudina Chutney and keep slices of cheese on it.<br />4.spread batter of chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and add in between breads </div><br /><strong><span style="font-size:180%;color:#cc0000;">Youtube for club sandwich<br /></span></strong><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/147_O9HX0sA&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/147_O9HX0sA&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-4092547047525008942010-05-10T09:57:00.000-07:002010-05-10T10:26:54.293-07:00how to make masala dosa see online in telugu,hindi,english<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJq8zOhx92O1LgDEi8GUQy5cKd6Sj3g_7w-g83QhcNEYXlj-CFs8wY9cRR6zc2yKsiIl-UZ8Az2tqGsWvHbkzocmfGautzLY69kwZLmaWx6DFuwu45MP3Es9kqqXkJeYe_yDqzU5uCDjES/s1600/dosaaaa.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469693400489753170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJq8zOhx92O1LgDEi8GUQy5cKd6Sj3g_7w-g83QhcNEYXlj-CFs8wY9cRR6zc2yKsiIl-UZ8Az2tqGsWvHbkzocmfGautzLY69kwZLmaWx6DFuwu45MP3Es9kqqXkJeYe_yDqzU5uCDjES/s320/dosaaaa.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierlbxuf29b-t8J_kmUfGtsje6Tmf05ahozyf0pxx0_JNwD8hFo-H7VxtqwcM4v27pgp7Uie-v5nSxETIpFbqBB7DXJRj6zKCuwtbre-6YM2ikLe_2x63jSmhFl5az_8e0-l9VWUzYTne9/s1600/dosa.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469693392480132642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierlbxuf29b-t8J_kmUfGtsje6Tmf05ahozyf0pxx0_JNwD8hFo-H7VxtqwcM4v27pgp7Uie-v5nSxETIpFbqBB7DXJRj6zKCuwtbre-6YM2ikLe_2x63jSmhFl5az_8e0-l9VWUzYTne9/s320/dosa.jpg" /></a><br /><br /><br /><div><strong><span style="font-size:180%;color:#cc0000;">prepration of tasty masala dosa</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">how to make masala dosa at home</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"></span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">Ingredients:<br /></span></strong><span style="font-size:130%;">1. 1 cup plain rice.<br />2. 1 cup parboiled rice.<br />3. 1/4 cup white udad dal.<br />4. 1/2 tsp. methi (fenugreek) seeds<br />5. 1 /2 tsp soda bi carbonate<br />6. 1/2 cup curds the batter.<br />7. 10-12 tsps. ghee or oil as preferred<br />8. water for grinding<br /><br /><strong><span style="font-size:180%;color:#cc0000;">Method:<br /></span></strong><br />1.Wash the rices and dal together.<br />2.Add plenty of water and methi seeds.<br />3.Allow to soak for 7-8 hours or overnight.<br />4.Rewash the rice by draining the water 2-3 times.<br />5.Grind to a paste. Rawa -like grains should be felt in<br />6.Add soda bicarb and salt and mix well.<br />7.Keep aside in a warm place for 8-10 hours. Beat the curds well.<br />8.Add to the batter, add more water if required.<br />9.The consistency of the batter should be<br />10.enough to thickly coat on a spoon when dipped.<br />11.Heat the iron griddle or non-stick tawa well.<br />12.Pour a spoonful of batter in the centre, spread<br />13.with the back of the spoon to a thin round.<br />14.Pour a tsp. of ghee or oil over it.<br />15.Spread chutney spread over dosa.<br />16.Place a tbsp. masala in the centre.<br />17.Fold into triangle to cover masala.<br />18.Remove with spatula when crisp.<br />19Serve hot with chutney and/or sambar.<br /><strong><span style="font-size:180%;color:#990000;">For masala:<br /></span></strong>Ingredients<br />1.2 large onions in vertical slices<br />2.2 large potatoes boiled and peedled<br />3.4-5 green chillies<br />4.1 tbsp. chopped coriander<br />5.8-10 cashews halved<br />6.1/2 tsp. each udad dal, cumin & mustard seeds<br />7.2 tbsp. oil<br />8.1/4 tsp. turmeric<br />9.salt to taste<br /><strong><span style="color:#990000;">method</span><br /></strong>1.Chop potatoes coarsely. Chop green chillies.<br />2.Heat oil, add cashews and brown lightly.<br />3.Add dal, seeds and splutter.<br />4.Add chillies and onions. Fry till tender.<br />5.Add turmeric, salt, potatoes, coriander.<br />6.Mix well. </span><br /><br /><span style="font-size:180%;"><span style="color:#990000;"><b>Youtube for masaladosa in hindi</b><br /></span></span><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/5fVJwaQjYhw&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><br /><br /><embed src="http://www.youtube.com/v/5fVJwaQjYhw&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><strong><span style="font-size:180%;color:#990000;">Youtube for masaladosa in telugu<br /></span></strong><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/5frZzs7OjbI&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><br /><br /><embed src="http://www.youtube.com/v/5frZzs7OjbI&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><span style="font-size:180%;"><span style="color:#990000;"><b>Youtube for masala dosa in english</b><br /></span></span><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/jSqLteO1OK4&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><br /><br /><embed src="http://www.youtube.com/v/jSqLteO1OK4&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></div></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-19591023700488225252010-05-08T08:35:00.000-07:002010-05-08T08:54:44.073-07:00how to make pudina chatney MINT CHUTNEY RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7PPbWmKR_7BF5dCQKEMbSHkGMr_xFyxIBVc4zffYLTfbb9BOkRuwQ2YSfLkamVbR8Jo6i_Di0_IkmC7Oq5EB_JyBI4S_D1RcFNv8AZ9gPX1LV2-jcExZ3vbHEcm3TzYlTs75ydkMJjHV/s1600/pudina_chutney.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468927317763827202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7PPbWmKR_7BF5dCQKEMbSHkGMr_xFyxIBVc4zffYLTfbb9BOkRuwQ2YSfLkamVbR8Jo6i_Di0_IkmC7Oq5EB_JyBI4S_D1RcFNv8AZ9gPX1LV2-jcExZ3vbHEcm3TzYlTs75ydkMJjHV/s320/pudina_chutney.jpg" /></a><br /><div><strong><span style="font-size:180%;color:#990000;">MINT CHUTNEY RECIPE </span></strong></div><div><strong><span style="font-size:180%;color:#990000;">have pudina chatney with sandwiches,pakoras,kababs,dosa,idly etc<br /></span></strong><br /><strong><span style="font-size:180%;color:#990000;">Ingredients:<br /></span></strong><span style="font-size:130%;">1. 1 bunch fresh mint leaves<br />2. 2 green chillies<br />3. 1 tbsp tamarind pulp<br />4. Salt To Taste<br />5.little water<br /></span><br /><strong><span style="font-size:130%;color:#990000;">How to make mint (pudina) chutney :<br /></span></strong><br /><span style="font-size:130%;">1 • To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.<br />2 • Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.<br />3 • These days ready made pulp is available in the market. Wash the mint leaves well.<br />4 • Grind it to a smooth paste with green chillies, salt and tamarind juice.<br />5 • You can add water if the mixture is thick. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:180%;"><span style="color:#990000;"><b>Youtube for pudina chutny mint chutany</b><br /></span></span><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/gLwHF7OdeY0&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/gLwHF7OdeY0&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-18285292782825713502010-05-06T10:13:00.000-07:002010-05-06T10:54:09.894-07:00how to make CHILLI PANEER RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzTcmJ9GKH2YVIZ3YjtfPI-vl1gtpP1Ufja65mLVU1P8XgeWzDszl457APepsKy9buJhXHq84_U9xuxgaX3loiSzN3jJsd-sdkvgMVhBcS_lnxLcXd2c2BaRfas8L67jHKtvhpIsNJjTd/s1600/PANEER_CHILLI_13133918_std.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 246px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468216686627592002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzTcmJ9GKH2YVIZ3YjtfPI-vl1gtpP1Ufja65mLVU1P8XgeWzDszl457APepsKy9buJhXHq84_U9xuxgaX3loiSzN3jJsd-sdkvgMVhBcS_lnxLcXd2c2BaRfas8L67jHKtvhpIsNJjTd/s320/PANEER_CHILLI_13133918_std.jpg" /></a><br /><div><strong><span style="color:#990000;">how to make chilli paneer</span></strong></div><br /><div><strong><span style="color:#990000;">chienees receipe</span></strong><br /><span style="font-size:180%;color:#990000;"><strong>Ingredients<br /></strong></span>1.350 gms Paneer How to make paneer<br />2.2 tsp Salt<br />3.1/2 cup Corn Flour<br />4.1 tsp Ginger-Garlic Paste<br />5.2 cups Coarsely Chopped Onions<br />6.2 tbsp Sliced Green Chillies<br />7.1 tbsp Soya Sauce<br />8.2 tbsp Vinegar<br />9.1/4 tsp Ajinomoto<br />10.Oil for frying<br />11.Little Water<br /><br /><span style="font-size:180%;color:#990000;">1.How to make chilly paneer:<br /></span><br />1•Cut the paner into cubes.<br />2•Mix together the cottage cheese, 1 tsp salt, corn flour, garlic, ginger and 3 water to just coat the paneer pieces with the mixture.<br />3.Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.<br />4•Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.<br />5•Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the friedpaneerbes.<br />6•Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.<br /><br /><b>Youtube for chillipaneer</b><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/4Ifp3oUin1A&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/4Ifp3oUin1A&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-28079603354207616892010-05-05T10:58:00.000-07:002010-05-05T11:05:42.077-07:00attractive collection of mehendi designs for marraige<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvL-aeE29FFXv-FeDwquEV60O9-BmcQg_HEUFQcsE2hJb3ircF-Wonuha-MsT77FxCK2cS_wpYOJDrOv-ZG8-UBWKbqbzCQR3iHgLX9Yy4nyS9_h8RWrw1iY9JcwOawy3VyaaOtSdaOlRi/s1600/Sexy_Henna_Mehndi_Designs_001.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 249px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467848440845605266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvL-aeE29FFXv-FeDwquEV60O9-BmcQg_HEUFQcsE2hJb3ircF-Wonuha-MsT77FxCK2cS_wpYOJDrOv-ZG8-UBWKbqbzCQR3iHgLX9Yy4nyS9_h8RWrw1iY9JcwOawy3VyaaOtSdaOlRi/s320/Sexy_Henna_Mehndi_Designs_001.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpKTIvcwmy-TSwG5A-aHvv0wvaH4DjouNAH88Fq5lT9iN2-MEXx4k3-kNkotIIXXsGnhq9jhf0QYcKaO8fNtG9TU-wfXUKTRfQP8OF4p_g7D3BhQEejsMzJyWJxB_Kgd4gJ9g2mZ4Ainx/s1600/nmn.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 206px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467848433971361250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpKTIvcwmy-TSwG5A-aHvv0wvaH4DjouNAH88Fq5lT9iN2-MEXx4k3-kNkotIIXXsGnhq9jhf0QYcKaO8fNtG9TU-wfXUKTRfQP8OF4p_g7D3BhQEejsMzJyWJxB_Kgd4gJ9g2mZ4Ainx/s320/nmn.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m-LFcR6Y3dbtu95MTQDasZDwqeCTLtXuGmKqYPOJoeKlI8PLYVHGCEiN4A_7KL_sEIKHBaMGFwj5BwIxlg5gz1xlyWq3JxePF82Ho4MFwVQ45P_fJThGINEr96-wKAWnvAz2QtsrNlbm/s1600/Mehndi-Designs-for-hands2.gif"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 226px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467848419899783186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m-LFcR6Y3dbtu95MTQDasZDwqeCTLtXuGmKqYPOJoeKlI8PLYVHGCEiN4A_7KL_sEIKHBaMGFwj5BwIxlg5gz1xlyWq3JxePF82Ho4MFwVQ45P_fJThGINEr96-wKAWnvAz2QtsrNlbm/s320/Mehndi-Designs-for-hands2.gif" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0-6SdhXoa3rkwe4ELeE6KeJjXeXA33MZmwbqmWRl1Rz2qhbJgN6OT84cTyfVys4YNk6dQhVMajcI7PlxIrGFNhx3v1zi-5WQhdbEkkY_8n59VT6Vp_H9SH57_5B9lc0aijfef_RoR0HW/s1600/Mehndi-Designs-for-hands.gif"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 214px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467847789078771394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0-6SdhXoa3rkwe4ELeE6KeJjXeXA33MZmwbqmWRl1Rz2qhbJgN6OT84cTyfVys4YNk6dQhVMajcI7PlxIrGFNhx3v1zi-5WQhdbEkkY_8n59VT6Vp_H9SH57_5B9lc0aijfef_RoR0HW/s320/Mehndi-Designs-for-hands.gif" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdG0bqePh8xQTba5PKIBY5A7ymzvHOM-OPFi8fn-hdmFbq2msahVoJk3NUSLxB4SklOCx7b6jSeIwpG61ecsztxE1ICULkf98HbbD3mqS-DmOqqEdAS_MXv7U9kFACFp5Cnk_f6ojxj_R/s1600/Mehndi_designs__henna_designs_for_hands_4.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 256px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467847781035486274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdG0bqePh8xQTba5PKIBY5A7ymzvHOM-OPFi8fn-hdmFbq2msahVoJk3NUSLxB4SklOCx7b6jSeIwpG61ecsztxE1ICULkf98HbbD3mqS-DmOqqEdAS_MXv7U9kFACFp5Cnk_f6ojxj_R/s320/Mehndi_designs__henna_designs_for_hands_4.jpg" /></a><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAo253pWPnHHUSzrC0vByPJji_vWcuA3dxkf_JWltRPu-1k9UGhkpjsdGJnnw-O908Qj_IgN8gw6xPfFAlH9BxgeLqbneGX7VEKp47gQK611nGB1qIJOD2Kv_v26eLM8TFRs6US19FFkYt/s1600/Arabic-Mehndi-Designs-For-Feet.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 108px; FLOAT: right; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467847771692702658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAo253pWPnHHUSzrC0vByPJji_vWcuA3dxkf_JWltRPu-1k9UGhkpjsdGJnnw-O908Qj_IgN8gw6xPfFAlH9BxgeLqbneGX7VEKp47gQK611nGB1qIJOD2Kv_v26eLM8TFRs6US19FFkYt/s320/Arabic-Mehndi-Designs-For-Feet.jpg" /></a><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9jNwUSncM-4_aeXow0in7MM6zfVt5IGP1LxmpSt2GBe-SrHEry5AAWxdmDiHo6iTVKL7Zn16mdxOQIRhvwPmtULf6hH5u4zd98Xj-kOuy-WACHiOUexSpiiv0atsvcfnNbtDDoPe0jyq/s1600/arabic-mehndi-designs-3.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467847766389986034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9jNwUSncM-4_aeXow0in7MM6zfVt5IGP1LxmpSt2GBe-SrHEry5AAWxdmDiHo6iTVKL7Zn16mdxOQIRhvwPmtULf6hH5u4zd98Xj-kOuy-WACHiOUexSpiiv0atsvcfnNbtDDoPe0jyq/s320/arabic-mehndi-designs-3.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-22349307203099337152010-05-04T20:33:00.000-07:002010-05-04T20:40:45.488-07:00How to Make Paneer Recipes<span style="font-size:100%;"><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Palak Paneer</span><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(51, 204, 0);">Ingredients</span><br /><br /></span><div style="text-align: justify; color: rgb(0, 0, 0);"> <span style="font-size:100%;">Desi ghee: 50 ml<br />Cumin seeds: 5 gms<br />Garlic (chopped): 10 gms<br />Spinach (chopped and blanched): 200 gms<br />Spinach paste (blanched): 250 gms<br />Salt: to taste<br />Green chilli paste: 10 ml<br />Paneer cubes (fried): 200 gms<br />Cream: 30 ml<br />Butter: 10 gms<br /></span></div><span style="color: rgb(0, 0, 0);font-size:100%;" ><br /><span style="font-weight: bold; font-style: italic; color: rgb(204, 0, 0);">Method</span><br /><br /></span><div style="text-align: justify; color: rgb(0, 0, 0);"> <span style="font-size:100%;">Heat ghee, add cumin seeds and let it crackle. Add chopped garlic and sauté. Add chopped spinach and simmer for two minutes. Add spinach paste and simmer till the moisture evaporates. To this add salt, green chilli paste, paneer cubes and cook it for a while. Finish the dish with butter and cream.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiA1GQRkoT93Gizi809pdfJ9SJkjB36wWamP-NPbVy55vz4Q1wn5zGNsZDFDsyFD3EZceew3QPA6rx5vRJ574iomHW6TYanHl0y6VzOVdpQMaDAEbBrPitKqqeZXkcOx7aXEeCx5v2Coye/s1600/P1170076.JPG"><img style="cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiA1GQRkoT93Gizi809pdfJ9SJkjB36wWamP-NPbVy55vz4Q1wn5zGNsZDFDsyFD3EZceew3QPA6rx5vRJ574iomHW6TYanHl0y6VzOVdpQMaDAEbBrPitKqqeZXkcOx7aXEeCx5v2Coye/s400/P1170076.JPG" alt="" id="BLOGGER_PHOTO_ID_5463865437583334450" border="0" /></a><br /><br /><h2><a href="http://www.paneerrecipe.com/palak-tofu-paneer-recipe/" rel="bookmark" title="Permanent Link to Palak Tofu-Paneer Recipe">Palak Tofu-Paneer Recipe</a></h2> <p>Palak tofu is an excellent vegetarian dish. It is a vegetarian dish, which is also a low calorie food. Tofu is a nutritious product apart from being a really tasty stuff. It is a food, which originated in China. It is prepared by coagulating soy milk and then pressing the resulting curds to squeeze out the liquid, to form blocks. Tofu is found in different varieties such as the fresh tofu, as well as the tofu that has been processed in some way. Since Tofu has very little flavor or smell on its own, it can therefore be used for a variety of ways.</p> <p>Tofu is a low calorie food, containing ample doses of iron, apart from a high content of calcium and magnesium. It is low in saturated fat or cholesterol, which makes it excellent food stuff. As it is, tofu is used in a variety of ways and has been experienced with in a number of ways. Palak tofu is one such experiment. It is a tasty dish which carries the goodness of tofu. So, here I am sharing this wonderful recipe with you.</p> <p><strong><span style="color: rgb(102, 0, 0);">Ingredients</span> </strong></p> <ul><li>1 lb firm tofu, drained, cubed</li><li>1/4 cup soy sauce</li><li>1 oil for deep-frying</li><li>2 tbsp ghee</li><li>2 1/2 lb frozen, chopped spinach</li><li>6 cup fresh tomatoes, cubed</li><li>2 tsp curry powder</li><li>2 tsp asafetida</li><li>1 1/2 tsp ground cumin</li><li>1 tsp ground coriander</li><li>3/4 tsp cayenne pepper</li><li>1/2 tsp black pepper</li><li>1/2 tsp cinnamon</li><li>1/4 tsp allspice</li><li>1/4 tsp cloves</li><li>2 tbsp soy sauce</li></ul> <p><strong><span style="color: rgb(153, 0, 0);">Preparation</span> </strong></p> <ol><li>Soak the tofu in the soy sauce for some time.</li><li>Now, heat the oil to 350 degrees. While this is done, remove the cubes from soy sauce and drain it of the soy sauce. Now fry the tofu cubes in heated oil and cook till browned and a little crisp on the outside. Set them aside. Leftover soy sauce can be kept and used later.</li><li>Now, take a pan and add ghee to it. Now, toss in the spinach and the tomatoes into it. Cover the pan and cook it on medium flame 10 minutes. Now, stir the contents and mix them properly.</li><li>Now, take another pan and heat the ghee or vegetable oil. Add the cumin, coriander, black pepper, ground coriander, cinnamon, cloves, allspice, asafetida, curry powder and cayenne pepper; and cook till the spices appear to be browned. After this, add in it the spinach and tomato mix to it, along with some soy sauce and mix thoroughly.</li><li>Now, add cooked tofu cubes to it and cook it for some time.</li></ol><br />For more paneer recipes check on here <a href="http://www.paneerrecipe.com/">http://www.paneerrecipe.com/</a>balasahebhttp://www.blogger.com/profile/05237359840458481228noreply@blogger.com0tag:blogger.com,1999:blog-5397114847889240139.post-72217919478368109612010-05-04T10:33:00.000-07:002010-05-04T10:54:50.099-07:00HOW to make tasty aaloo paratha<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczIdgcOcrHPN079tV268NiznWZ3w2NB_-B7sHn4pH6BXTezxejG0-9SW9cIWCKoeuLPqEos5Nlcwzr4EjyceW_VhuVdDc2sTObzVilisE-Vx1rhdJK2wwy3w0RzfjinEmnark3VD9g6lX/s1600/paratha.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467474772484716834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczIdgcOcrHPN079tV268NiznWZ3w2NB_-B7sHn4pH6BXTezxejG0-9SW9cIWCKoeuLPqEos5Nlcwzr4EjyceW_VhuVdDc2sTObzVilisE-Vx1rhdJK2wwy3w0RzfjinEmnark3VD9g6lX/s320/paratha.jpg" /></a><br /><div><strong><span style="font-size:180%;"><span style="color:#990000;">mouth watering alooparatha</span></span></strong><br /><strong><span style="font-size:180%;"><span style="color:#990000;">Ingredients</span><br /></span></strong>1.For stuffing/filling<br />2.4-5 potatoes<br />3.1 tbs. cooking oil<br />4.½ tsp cumin seeds<br />5.1/4th tsp turmeric powder<br />6.2-3 green chillies, finely chopped<br />7.Handful of coriander leaves, finely chopped<br />8.1/2 tsp. Garam Masala<br />9.1/2 tsp. amchoor or dry mango powder (optional)<br />10.Salt to taste<br /><br /><strong><span style="font-size:130%;">For dough<br /></span></strong>1.2 cups wheat flour<br />2.1/4th cup wheat flour for dusting<br />3.1 tbs. ghee / butter / oil<br />4.Salt to taste<br />5.2 tbsp curd/ yogurt<br />6.Enough water to make dough<br />7.2-3 tsp ghee or butter for frying paratha’s<br /><br /><span style="font-size:180%;color:#990000;"><strong>Procedure<br /></strong></span><br />1.Making the filling<br /><br />2.Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat.<br />3.Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes).<br />4. Add all the ingredients for stuffing along with the fried seasoning and mix well.<br /><br />5. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas.<br />6. Keep the stuffing mixture aside.<br /><br /><strong><span style="font-size:180%;color:#990000;">Making dough<br /></span></strong>(can be made while potatoes are boiling)<br />1. Sieve flour.<br />2. Add salt, oil or ghee, curd and Add water a little at a time.<br />3.Knead into medium soft dough.<br />4. Knead well for 5-6 minutes.<br />5.This process can be done quickly in a food processor.<br />6.Cover with a wet cloth and let the dough sit for 20-30 minutes.<br />7.Knead the dough again<br />8.Rolling out parathas (as shown in the picture)<br />9.Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri.<br />10.Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.<br />11.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.<br />12.Now cook on a tava, allow one side to cook when the color changes into light brown color.<br />Turn repeat for other side.<br />13.Drizzle some butter or ghee on each side and flip.<br />14.Serve hot.<br /><br /><b><strong>YOUTUBE FOR ALOOPARATHA</b></strong><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/UV3dYBaiVjg&hl=hi_IN&fs=1&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/UV3dYBaiVjg&hl=hi_IN&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></div>Annapurnahttp://www.blogger.com/profile/00403718618178554436noreply@blogger.com0