1 Put the coconut in a shallow bowl. Butter a 9x9-inch pan well. Line a baking sheet with wax paper. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring frequently. Stir in the Rice Krispies and turn the mixture into the prepared pan,

Butter your hands lightly and roll spoonfuls of the mixture into balls. Roll each ball in the coconut, and then press them together to form snowmen. Set the snowmen upright on the wax paper.

For each snowman, press two pretzel arms into the sides of the middle ball. Cut the orange tip off a piece of candy corn and press it into the middle of the face for a nose. Press Red Hots or another round candy up the front to make buttons.

Use Nerds or dragees or another small round candy to make eyes and a grin. For the final touch, slice off a strip of fruit leather and wrap it around the snowman’s neck for a scarf.

Make bread slices little interesting with mustard seeds, onion , tomatoes, etc

view hot raw naked cooking shows from the pros. Yet family friendly



Extreme Holly cooking in the nude




Popular Recipes Online

METHOD

1. In a saucepan, mix together Nestlé Dahi, besan, salt and haldi. Add water to make a batter of pouring consistency, and mix well to remove any lumps.

2. Cook on a high flame stirring continuously, till the mixture begins to leave the sides of the pan.

3. Pour immediately on the marbled kitchen platform or on the back of a thali and spread evenly, using a palette knife/spatula to get a very thin sheet. Let it dry for about 2 mins.

4. Heat oil. Splutter the mustard seeds and add black pepper. Sprinkle over the thin layer of cooked besan.

5. Cut into 1½ - 2 broad strips and roll into khandvi.

6. Garnish with grated coconut, chopped coriander leaves and green chillies. Serve warm.




Mango Ice Cream - Indian Dessert Recipe Video

indian desi summer recipe cooking food recipes

shevayacha upama bharalelya karanjya - 1




5star sweet Diwali recipe - CookeryShow.com video





How to make Ras Malai - Indian dessert recipe










5star sweet Diwali recipe - CookeryShow.com video. 5star sweet Diwali recipe -

check out how to cook Recipes for Karva Chauth, you can also get Karva Chauth Recipe Videos from youtube
Aloo Dum or Dum Aloo" is a popular side dish taken usually with puris,chappathis
Karva Chauth Recipes,Karwachauth Dishes,Recipes for
Karvachauth,Recipes on Karwa Chauth,Karwachauth Recipe

Ingredients for Dum Aloo
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour

stuffed potato cooked in silky sauce


How to prepare Aloo Dum or Dum Aloo: Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.

Methi Paratha;

check out how to cook Recipes for Karva Chauth, you can also get Karva Chauth Recipe Videos from youtube
Methi Paratha" is one of the popular dish taken usually with puris,chappathis, dum aloo.
Karva Chauth Recipes,Karwachauth Dishes,Recipes for Karvachauth,Recipes on Karwa Chauth,Karwachauth Recipe

paratha stuffed with methi ie fenu greek leaves
Methi Paratha; youtube video;


Whole wheat and fenugreek parathas

Ingredients
Whole-wheat flour [atta]-2 cups
Salt to taste
Ghee/oil- 2 tbsp
Chopped fenugreek leaves [methi]-2 tbsp
Roasted crushed saunf[fennel]seeds- 1tsp
Water-as required to make the dough.

How to prepare Methi Paratha: Mix together the wheat flour, salt, saunf, ghee/oil together, using warm water make a smooth, soft and pliable dough. Rest it for 10 mins. Mix in the chopped methi leaves. Divide into equal portions. Roll each portion into flat parathas. Cook them on a tava. Smear ghee/oil on both sides. Remove when done. Serve hot.

Mix Vegetable Indian curry receipe prepared with varietes of vegetable
Ingredients

1. 5 tbsp - refined oil / coconut oil
2. 3 tsp of "panchforan" (5 mixed Indian full seed spices consisting of equal volumes of fenugreek, mustard, cumin, kalaunji, azwain)
3. 3 medium onions - sliced longitudinally
4. 5 green chillies chopped
5. 30 gm ginger peeled and chopped
6. 2 large tomatoes chopped
7. 100 gm each of - button mushroom, beans, carrot, capsicum, cauliflower, green peas
8. 50 gm - cashewnut
9. 1 tsp - red chilli powder
10. 3 tsp - turmeric powder
11. 2 tsp - chat masala (optional)
12. 5 pods of green cardamom
13. 3 tbsp - fresh cream (for additional taste)
14. salt to taste.

Directions

1. Wash, clean and chop all vegetables into small pieces.
   Keep the chopped capsicum aside and parboil the rest of the vegetables.
2. Place the "kadai" (a deep frying pan - similar to wok) on medium flame and pour oil.
3. Gently heat the oil till some fumes appear and add "panchforan".
4. Almost immediately after put the chopped onions.
5. Once the onions start attaining brownish tinge, add chopped green chilies and almost
6. immediately after that put chopped tomatoes, all this while keep gently stirring the mix till
7. tomato pieces are softened enough and start looking semi-paste.
8. Add mixed boiled vegetables; gently mix the vegetables with the contents in the kadai.
9. Add turmeric powder and red chili powder.
10. Add salt.
11. Stir the mix for around 2 minutes and add chopped capsicum.
12. Sprinkle some water as required. Cover it with lid and reduce flame to simmer for about 5 minutes.
13. Remove the lid and stir the mix again thoroughly for 2 minutes.
14. Add cashew nut and full green cardamom.
15. Add 3 cups of water, stir gently till curry starts boiling. Cover with lid and leave for another 1 minute.
16. Switch off the stove and wait for 3 minutes for the flavor to develop.
17. Remove the lid and wait for a few minutes for the preparation to cool down slightly.
18. Now top up the curry with fresh cream and serve.
19. Garnish with coriander leaves if you like.

Mix Vegetable curry Youtube

Chilli Paneer Recipe -

Ingredients

1. Paneer - 125 gm
2. Corn flour - 1½ tbsp
3. Maida(Allpurpose flour) - 1½ tsp
4. Green chillies(cut into thin & long strips) – 5 nos
5. Garlic Cloves – 5 nos
6. Capcisum chopped-1
7. Carrot chopped-1
8. Onions
9. Salt - 1 tsp
10. Ajinomoto - ¼ tsp
11. Vinegar - 1½ tsp
12. Sugar - ¼ tsp
13. Black pepper - ¼ tsp
14. Soya sauce - 2 tsp
15. Tomato sauce - 2½ tsp
16. Chilly sauce - 1 tbsp
17. Oil for deep frying

Preparation Method

1)Make a thin paste of maida, corn flour and 1/2 tsp of salt.
2)Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.
3)Heat 2 tbsp. of oil and fry green chillies and garlic capsicum,carrot,onion.

4)Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water. Cook for half a minute.
5)Add Paneer pieces and mix well.

Paneer Chilly Youtube

Dhokla is a fast food from the Indian state of Gujarat.

Ingredients

1. Besan ( Gram Flour ) 125 Grams
2. Baking Soda or Soda Bi Carb 1/2 teaspoon
3. Cooking Oil 3 tblspoon
4. Haldi or Turmeric Powder 1/2 Teaspoon
5. Red Chilli Powder 1/2 teaspoon
6. Salt to Taste
7. Sugar to Taste
8. Fresh Lemon Juice 2 tablespoon
9. ginger paste 1 teaspoon
10. Green Chillies Paste 1 teaspoon
11. Mustart Seeds 1/2 teaspoon
12. Green Coriander Chopped 1/2 Cup
13. Dessicated Cocunut 2 Tablespoons
14. Water 2 cups

Method

1. Take a mixing bowl and add Besan ( Gram Flour) in it
2. Now add the Ginger Paste
3. Add the Green Chilli Paste
4. Add Salt
5. Add Lemon Juice
6. Add Salt
7. Add Sugar
8. Add Water - enough water to make a cream like consistency.
9. Take a small fry pan add 2 tablespoons of oil and heat
10. Just add the Soda Bi carb in it and remove from heat.
11. Now add this oil in the Mixing bowl containing the Besan mix.
12. Mix the mixture well and leave still for 20 minutes.
13. Now take a small baking dish and smear it with little oil
14. Pour the mixture in this tray
15. Put this mixture in a suitable steamer and steam for 15 minutes.
16. After cooling down cut into small square pieces.

Seasoning

1. Heat 1 Tablespoon of oil Add 1/2 teaspoon of Mustart Seeds and let them crackle.
2. Add some sugar in itAdd 4 Tablespoons of Water
3. .Pour this oil mixture on the top of the Dhokla all around.
4. ServingGarnish with chopped coriander and/or Coconut

Note: The dhokla should be quite soft, like a sponge cake.If it is hard that means that you are not using enough baking soda as this will help the dhokla to get air into it to make it fluffy and light.

Dhokla Youtube


Indian Microwave Cooking- Instant Dhokla

Mango Pickle:
mouthwatering pickle receipe
Ingredient

1. 500 gms raw mango


2. 2 tbsps turmeric powder


3. 5 tbsps salt


4. 3 tbsps fenugreek seeds (methi dana)


5. 4 tbsps fennel seeds (saunf)


6. 3 tbsps mustard seeds


7. 1 tbsp onion seeds (kalonji)


8. 2 tsps coriander seeds


9. 1 tsp cumin seeds


10. Asafetida a large pinch(HING)


11. 2 tbsps red chili or more for more chatak achar


12. 2 cups mustard oil

Method:

1. Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.


2. Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest fortwo hours.


3. Drain out excess moisture.


4. Grind fenugreek seeds, fennel seeds, mustard seeds, half the onionseeds, coriander seeds and cumin seeds to a coarse powder.


5. Add asafetida, red chili powder and theremaining salt and mix well.


6. Heat mustard oil in a pan to smoking point, remove and let it coolthoroughly.


7. Mix half of the oil with the coarsely ground powder.


8. Add this to the mango pieces. Mix well to
   coat the mango pieces. Sprinkle the remaining onion seeds on top and mix.


9. Allow it to stand for threedays.


10. On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well.


11. Cover the jarwith muslin cloth, tie with a string and let the pickle mature for twelve to fifteen days in sun.


12. Rememberto shake the contents at least once a day.


13. You can start using the pickle now.
    Mango Pickle Youtube
    

Samosa is a favourite tea time snack.

Learn how to make/prepare Samosa by following this easy recipe.
Ingredients:

1. 1 Cup all purpose flour
2. 2 tsp Butter
3. 1/2 Cup chopped onions
4. 1 Cup boiled, peeled and chopped potatoes
5. 1/2 Cup peas
6. 1 Green chilli
7. 1/2 tsp Ginger
8. 1/4 Cup chopped cilantro leaves
9. 1/2 tsp Red chilli powder
10. 1/4 tsp Baking soda
11. Salt to taste
12. Oil for deep frying

How to make Samosa:

1. Boil, peel and chop the potatoes.
2. Make a liquid of water and all purpose flour in a bowl.
3. Take two tablespoons of oil in a pan and heat it.
4. Add onions and chopped green chilli to it.
5. Add peas to it after frying for two minutes.
6. Cook for 3-4 minutes and add ground ginger, salt, red chilli powder and chopped potatoes at last.
7. Mix above ingredients well after turning off the heat.
8. Mix up all purpose flour, salt, baking soda and butter and make strong dough.
9. Make small balls of the dough and roll into thin circles of 5-6 inches
10. Cut into half with the help of knife.
11. Smear liquid of all purpose flour and water on the sides and shape into cones.
12. Fill the cooked potato mix in the cones and close the sides.
13. Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
14. Fry them on medium heat till they turn golden brown
15. Samosas are ready.
16. Serve them with chutney.
    
    

Samosa Youtube

Vaikunth of Lord Vithoba. It is also famous as the “Dakshin Kashi” of India and is situated on the banks of the divine river Bhimarati which is also pertinently credited as Chandrabhaga, owing to the anecdote behind it. Interestingly according to mythology it was only after bathing in this holy river was the cursed Moon liberated from its curse. Since then the river started flowing around here in the shape of a crescent moon. It is also a prevalent belief that on his way to Lanka Lord Rama visited this holy river. Hence devotees consider themselves to be blessed by taking a dip in this holy river as they strongly believe by doing this they will absolve themselves from sins or curse if any.
Lord Vitthal is believed to be the reincarnation of Shri Krishna and is one of the many names of Vithoba which is derived from the Kannada word Vishnu. The name Vitthal is also interpreted by many as “The one standing on the brick”. This legendary deity standing on a brick stylishly resting his arms on the hips, is enshrined in a majestic temple on the river banks is also fondly called as Panduranga
Pandhairiraya, Vithai, Vithu-mauli. Rakhumai or Rukmini is the consort of Shri Vitthal and Bhakt Pundalik was an ardent devotee of Shri Krishna. Due to his close association with this shrine, Pandharpur is also know as Pundarika pura.
It is believed that this magnificent shrine dates back to the Yadav dynasty and was known to be a miniature then. It is assumed that in the 13th century with the wide spread of the Vitthala bhakti that the temple boundaries must have expanded. This ancient sanctuary covers a vast area and has a total of six gates. Saint Namdev was closely associated with this shrine and in his honor the eastern entrance to this temple is named as the Namdev gate. The entrance to the main temple is from the Namdeo-Payri.
Many noted saints like Namdev, Tukaram, Dnyaneshwar have written and sung the praises of the Lord Vitthal. Millions of Varkaris from all over Maharashtra walk bare foot to Pandhrpur dancing and chanting to the tunes of devotional songs to celebrate “Ashadhi Ekadashi and Kartiki Ekadashi” twice every year. One finds devotees flocking to this temple on Wednesdays and Ekadashis of every month as they are considered to be auspicious. Apart from Ashadhi and Kartitki Ekadashis, Magh and Chaitra Ekadashis are too celebrated with pomp and fare.
Pandharpur is a small town in the district of Sholapur in Maharashtra well connected by rail & road to practically to all the cities of Maharashtra.

Vitthal Darshan Youtube

Ingredients:-

1. 6 Potatoes, boiled, peeled, mashed
2. 1 cup (150 gms) Saboodana (sago)
3. 2 tsp Sendha namak (rock salt)
4. 1 tsp Chilli powder
5. 1 tsp Green chillies, chopped
6. 1 tbsp Lemon juice
7. Ghee (clarified butter)/*Oil for deep frying

*Peanut oil or Olive oil or Palm oil - not corn oils.
Method

1. Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the saboodana, for about 1½ hours.
2. Drain in a colander saboodana and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.
3. Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
4. Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

Saboodana Vada Youtube

Kachori or Kachauri is a spicy Indian snack

of various regions of India,

including Rajasthan, Gujarat,

and Uttar Pradesh.

For cover:
1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

For filling:
1. Put plenty of water to boil. Add dal.
2. Boil dal for 5 minutes, drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully. But enough to make the mixture hold well.
7. Remove from fire, cool.
8. Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To proceed:
1. Make a paste with water, of flour for patching. Keep aside.
2. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round.
3. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully.Do not allow cover to tear.
4. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.
5. Deep fry in hot oil, on low flame only.
6. If the kachori get a hole anywhere, apply some paste.
7. Return to oil and finish frying.
8. Turn and repeat for other side.
9. Fry till golden and crisp. Small bubbles must appear over kachori.
10. Drain and serve hot with green and tamarind chutneys.
11. Enjoy your Hot Kachori. Hope you love this Indian recipe.
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Kachori Youtube

Fruitcake (or fruit cake) is a cake made with chopped dried fruit, nuts,

Ingredients

1. 1/2 kg Butter
2. 1 kg Refined Flour
3. 1kg Egg
4. 175 gm Cherries
5. 4 tsp Baking Powder
6. 1 kg Powdered Sugar
7. 4 tsp Vanilla Essence
8. 200 gm Grapes with seeds
9. 250 gm Dates (chopped)
10. 175 gm Cashew Nuts (chopped)
11. Brandy (optional )

Method

1. Slice grapes, cherries, dates into small pieces.
2. Soak and keep the slices in brandy one week before preparing the cake.
3. Heat a pan and pour 1/2 kg sugar in it. Now, add a little water and keep stirring on a low flame to avoid burning.
4. Put off the flame when the sugar turns golden brown. Mix butter with the rest of the powdered sugar.
5. Keep it aside.
6. Now, sieve the flour and baking powder together. Add the fruits soaked in brandy and the Chopped cashew nuts in it.
7. Mix well.
8. Now beat the egg yolk and egg white together. Add it gradually to the sugar-butter mixture and mix it well.
9. Now, add vanilla essence to the above-made mixture.
10. In a greased and floured vessel, pour the above-made mixture first and then the fruit mixture evenly.
11. Repeat alternately .
12. Bake it in a preheated oven at 3500C for 40 min and then take it out.
13. Allow it to cool and take out the cake on a plate.
14. Fruit Cake is ready to serve.

Fruit Cake Youtube

Cake Ingredients

BASIC CHOCOLATE SPONGE

1. 125 g/ 4½ oz/ ½ cup of soft margarine
2. 125 g/ 4½ oz/ ½ cup of caster (superfine) sugar
3. 2 eggs
4. 1 tbsp golden (light corn) syrup
5. 125 g/ 4½ oz/ ½ cup of self-raising flour, sieved (strained)
6. 2 tbsp cocoa powder, sieved (strained)

CAKE FILLING AND TOPPING

1. 50 g/ 1¾ oz/ 1 cup of icing (confectioners') sugar, sieved (strained)
2. 25 g/ 1 oz/ 2 tbsp butter 100 9/3'h oz white or milk cooking chocolate
3. A little milk or white chocolate, melted (optional)

Procedure

1. Use some butter or margarine and lightly grease two 18 cm/7 inch shallow cake tins (pans).
2. Place all of the ingredients for the cake in a large mixing bowl and beat with a wooden spoon or electric hand whisk to form a smooth mixture.
3. Divide the mixture between the prepared tins (pans) and level the tops.
4. Bake in a preheated oven, 190°C/ 325°F/ Gas Mark 5, for 20 minutes or until springy to the touch.
5. Cool for a few minutes in the tins (pans) before transferring to a wire rack to cool completely.
6. To make the cake filling/ cake cream, beat the icing (confectioners') sugar and butter together in a bowl until light and fluffy.
7. Melt the cooking chocolate and beat half into the icing mixture.
8. Use the filling to sandwich the 2 cakes together.
9. Spread the remaining melted cooking chocolate over the top of the cake.
10. Pipe circles of contrasting melted milk or white chocolate and feather into the cooking chocolate with a cocktail stick (toothpick), if liked.
11. Leave the cream to set before serving.

Chocolate Cake Youtube

Pulihora, or Puliyodhara, or Chitrannam is a very common preparation in Tamil Nadu, Andhra Pradesh and Karnataka Indian cuisine
Ingredients:
3 cups - Raw rice ( Use : Sona Masuri, Basmati or Long grain rice )
Seasoning

1. 2 tbsp - Mustard seeds


2. 1/4 cup - Urad dal


3. 1/4 cup - Chana dal


4. 1/4 cup - Peanuts


5. 6 to 8 - Whole dried red chili


6. 1 tsp - Turmeric powder


7. 1 big yellow lemon size - Tamarind


8. 1/4 to 1/2 tsp - Hing


9. 2 to 3 sprigs - Curry leaves


10. 1 cup - Oil


11. Salt to taste
    

Method1 ) In the first step, cook the rice and then spread out in a big plate to cool a bit.
2 ) Second step is to Season. Heat oil in a pan and fry the whole red chillies. Take it off the oil and set aside. Then add chana dal, peanuts, urad dal and fry on medium low heat. Then add mustard and after mustard pops, add curry leaves, hing and take off the stove
3 ) Thirdly, pour the seasoning onto the cooked rice.Then to make the tamarind paste, extract thick tamarind paste from the tamarind by adding little by little water and squeezing out a thick tamarind juice. Now cook the extracted juice till it thickens to a semi-thick concentrated paste. Add salt to taste when cooking the tamarind juice.
4 ) Add the cooked tamarind paste to the cooked rice. Now mix the rice well with the seasoning and the tamarind paste. Mix thoroughly and then serve

Pulihora Youtube

Veg manchurian Simply good - One of the most famous, tasty & simple chinese food.

Ingredients:

1. Cornflour 2 tbsps.
2. Cabbage grated 2 cups
3. Soya sauce 1 tbsp
4. Tomato sause 1 tbs
5. Chilli sause 1 tb sp
6. Carrot grated 1/2 cup
7. Spring Onion chopped 1/4 cup
8. Green chilies chopped 1 tbsp.
9. Chopped garlic 1 tbsp.
10. Coriander leaves chopped (optional) 1 tbsp.
11. Sugar 1 tsp.
12. Ajinomoto 1/4 tsp.
13. White pepper powder 1/2 tbsp.
14. Oil For frying
15. Salt To taste

Steps for manchrian balls

1. Squeeze out excess water from grated cabbage.
2. Mix grated carrot, cornflour, grated cabbage,pinch of salt,1teasp ginger-garlic paste into this.
3. Rub this thoroughly to form a dough.
4. Shape into small balls and deep fry in medium hot oil till light brown.

FOR Greavy

1. Heat 2 tbsps of oil in a work pan.
2. Add chopped green chilies, chopped garlic and ginger , spring onions.
3. Cook for about half a minute.
4. Add water or stock.add salt, pepper powder, Ajinomoto, sugar,Soya sauce,tomato sause,chilli sause.
5. Bring it to a boil.
6. Thicken with cornflour dissolved in cold water.
7. Add fried balls and serve garnished with Chinese parsley or spring onion top.

Veg Manchurian Youtube

How to make Vegetable Pulao.

Vegetable Pulao combination of mix vegitable and basmati rice.Vegetable Pulao:Rice(mostly Basmti rice) cooked with mixed vegetables & whole spices mmmmm sooo yummy, quick, easy to make, as the name suggests, Veg Pulao has loads of vegetables in it very healthy...

Ingredients

1. 1 cup Rice (Chawal)
2. 2 cup Water
3. 200 gms Cauliflower (Phool gobi) Florets
4. 2 small Potato (Aloo)
5. 1/2 cup fresh Peas (Matar)
6. 1 large Onion (Pyaj)
7. 3-4 black Cardamoms (Elaichi)
8. 1/2 tsp Red chilli (Lal Mirchi) Powder
9. 1 x 1 inch Cinnamon (Tuj/Dalchini)
10. 2-4 Cloves (Lavang)
11. 4 tblsp Oil 1
12. tsp Salt (Namak)

Method

1. Wash and soak the rice for 1 hour, drain and keep aside.
2. Slice the onion finely and chop the potatoes into small pieces.
3. Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
4. Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
5. Then add the drained rice, salt and red chilli powder.
6. Mix well.
7. Add 2 cups of water and boil. When the water starts boiling, reduce the flame and cover and cook till the rice is done

Vegetable Pulao Youtube

Its easy to make veg PIZZA.
See here are few steps for preparing
Pizza at home

Ingredients:

1. 14 to 24 oz prepared pizza dough (depending on desire for thin or thicker crust) or 1 ready-to-bake pizza crust
2. 1 cup tomato sauce
3. 2 cloves crushed garlic
4. 1 tbsp olive oil
5. 1/2 tsp dried oregano
6. 1 cup fresh corn kernels (or frozen, thawed)
7. 2 bell peppers, sliced thin (recommend "Poblano" if available)
8. 1 cup halved cherry tomatoes
9. salt and fresh ground black pepper to taste
10. 1/4 cup chopped fresh basil leaves
11. 1 1/2 cup shredded mozzarella cheese
12. 1/2 cup grated Italian Parmesan

Method

1. Preheat oven to 425 degree F.
2. Very lightly oil a round 16-inch pizza pan, or square 18 x 13-inch baking sheet, and dust generously with cornmeal.
3. Stretch or roll pizza dough out to cover pan.
4. In a small bowl mix tomato sauce, garlic, olive oil, and oregano.
5. Spread evenly over the dough. Top with corn, peppers, and tomatoes.
6. Season vegetables with salt and fresh ground black pepper to taste.
7. Top with basil, then mozzarella, then Parmesan.
8. Bake for about 20 minutes at or until the top is golden, and bubbly - and the crust is browned and cooked underneath.
9. Let cool before slicing.
   
   Vegetable Pizza Youtube
   
   

How To make Chinese Fried Rice.
Easy to make and tasty receipe
Ingredients

1. Cooked rice -4 cups
2. Carrots - 1cup
3. Red Capsicum -1cup
4. Green capsicum - 1 cup
5. Peas -1 cup
6. Soya sauce - 3 tbsp
7. Salt -1.5 tspRed chilly sauce- 2 tsp
8. Green chilly -2 large
9. Red chilly powder-1 tsp
10. Kitchen king masala-1/2 tsp
11. Pepper -1/2 tspchopped
12. green onions-2 tsp
13. vinegar - 1 tsp
14. garlic -2 tsp
15. onion - 1 cup
16. Oil - 3tbsp

Method:

1. Take some oil in a heavy bottomed pan.Then add onion and garlic saute till it turns transparent .
2. Then add green chillies and saute for additional 3 mins .
3. Now add carrots ,peas and mushrooms and saute for 3 mins .
4. Now add salt ,chilly powder, red chilly sauce and soya sauce and saute till the vegetables turn a bit brown.
5. Now add vinegar to it amd mix well.
6. Now add all the bell peppers and saute for 1 min.
7. Then add the cooked rice and mix well add 1 tsp of red chilly paste with 1 tsp of soya sauce.
8. Remove from the stove and add chopped green onions.
9. Serve hot and relish the fried rice.

FriedRice Youtube

How to prepare tasty onions pakoda.
Get step by step method of kanda bajji.
Rainy season special snacks pakoda try kurkurit kanda bajji.

Ingredients

1. Onions - 6
2. Ginger garlic paste-1tablesp
3. Coriander powder-1table sp
4. Chilli powder – 1table sp
5. Green chillies - 4
6. Besan - 2 cups
7. Rice flour - 1/2 cup
8. Baking soda - a pinch
9. Salt - as required

1. Oil - for frying

Method

1. Cut the onions into thin slices.
2. Add salt and rub nicely into the onions.
3. Now add the besan, chilli powder, greenchilli, ginger garlic paste, coriander powder and mix.
4. Add min water possible (adding salt to the onions in the beginning gives some water in the onions).
5. Take 1 tbsp of the mix and drop in hot oil.
6. Fry till brown.
7. Serve hot with ketchup or any chutney.
   

ONION PAKORA YouTube

How to prepare tasty VEGETABLE PUFF.

Get step by step method VEGETABLE

PUFF.
Rainy season special VEGETABLE PUFF.

Ingredients

1. Pastry sheet - 1 sheet(Pepperidge farm is good)
2. Potatoes - 4
3. Onions - 1
4. Green chillies - 4
5. Chilli powder - 1/2 tsp (adjust according to taste)
6. Turmeric - a pinch
7. Coriander powder - 1 tsp
8. Coriander leaves - few
9. Salt - as required
10. Oil - 1 tbsp

Method

1. Take the pastry sheet from freezer and thaw for 30 minutes.
2. Boil the potatoes and peel them. Cut into small pieces or mash them.
3. Put a non-stick pan on the stove and add oil. After heated add channa dal, urad dal, red chilli piece, curry leaves, mustard seeds & jeera.
4. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt, coriander powder and chilli powder.
5. Add mashed potatoes and fry for 10 minutes. Also add coriander leaves.
Slowly unfold the sheet and cut into 9 square pieces. Roll each piece with rolling pin to make it little thinner.

6. Put about 2 tablespoons of potato curry in each of them, close the three sides applying little water over the edges.
7. Preheat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.
(adjust according to your oven)

8. Serve warm with ketchup.

Vegetable Puff YouTube

How to prepare tasty MASALA VADA

Get step by step method of MASALA VADA

Rainy season special snacks try MASALA VADA

Ingredients

1. Chenna dal - 4 cups
2. Greenchillies - 10 to 12
3. Ginger - small piece
4. Garlic - 3 cloves
5. Cloves and elachi - about 3 to 4
6. Onions - 2 (medium)
7. Coriander leaves - few
8. Curry leaves - few
9. Salt - as required

Method

1. Soak chenna dal for 3 to 4 hours.
2. Grind it coarsely with greenchillies, ginger, garlic, cloves, elachi and salt.
3. Chop onions into small pieces, also chop coriander leaves and curry leaves.
4. Add this to the ground chenna dal.
5. Heat oil in a pan.
6. Take a small amount (size of lime) of batter and flatten it with your palms on a plastic sheet .
7. Drop this into oil and fry till golden brown.
8. Serve hot with ketchup, coconut chutney or ginger chutney.

MASALA VADA YouTube

How to prepare PANEERPARATHA.
Get step by step method of Paneer paratha.
Tasty PARATHA items.
Ingredients for paneer parata

1. 100 gms Grated Paneer
2. 1 finely chopped Onion
3. Coriander leaves finely chopped
4. Small piece of Ginger (grated) 1 or 2 finely chopped green Chilies
5. Salt
6. Red Chili powder and Graram masala as per tasty
7. 1/2 tsp Ajwain (optional)
8. Butter / Oil for frying

Method

1. Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
2. In a bowl mix all the stuffing ingredients.
3. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly
4. Cook on a pre-heated Tawa (flat griddle plate).
5. Turn it and pour half tablespoon oil or butter.
6. Spread it on the paratha and shallow fry over low heat.
7. Turn it and again pour oil or butter on the other side.
8. Cook on a low heat till golden brown.
9. Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle

Paneer Paratha YouTube

If you are wondering How to prepare Paneer Makhani recipe? Here are simple steps to prepare paneer makhani recipe, one more delicious indian recipe online,

Ingredients:

1. Paneer Cubes 1/2 cup


2. Onion Paste 2 tbsp


3. Ginger-garlic paste 1tsp


4. Red chilli powder 1/2 tsp


5. Tomato puree 1/4 cup


6. Turmeric Powder a pinch


7. Fenugreek Leaves (Kassori Methi) 1 tsp


8. Milk 3/4 cup


9. Sugar 1 tsp


10. Butter 1/2 tsp


11. Vegetable Oil 1/2 tsp

Paneer Makhani recipe preparation steps,
Method:

1. Heat the butter and oil in a pan.


2. Add the onion paste, ginger-garlic paste and stir for some time.


3. Then add haldi, chilli powder and tomato puree and cook till the oil seperates.


4. Add dry fenugreek leaves at the end. No gravy should be left at the end.


5. Finally add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2-3 minutes.


6. Serve hot.

Paneer Makhani Recipe Youtube Video

Delicious cottage cheese recipe, Indian Paneer Makhani, Paneer items, Paneer Makhani, Paneer Makhani recipe video

Simple Kulfi - Indian Dessert

Ingredients:

4 – Slices of white bread with the brown sides removed
1 – 12 Fl Oz Can of Evaporated Milk (You can use light or fat free versions as well)
1 – 14 Oz Can of Sweetened Condensed Milk (You can use light or fat free versions as well)
1 – 16 Oz tub of Cool Whip (You can use light or fat free versions as well)
1 Tsp of Powdered Cardamom Powder.

Kulfi - Indian Dessert youtube video




Related Summer Special recipe

1. Almond Kulfi Recipe Summer Special
2. Mango Kulfi Recipe Online
3. Pista Kulfi Youtube Video
4. Mango Ice Cream - Indian Dessert Recipe Video

recipe for kulfi

Indian Pista Kulfi (Pistachios Ice Cream) Recipe Online

Pista Kulfi (Pistachios Ice Cream) Ingredients:

• 4 cups whole milk
• 1 slice of white bread
• 1 teaspoon cornstarch
• 1/4 cup sugar,
• adjust to taste 1/2 teaspoon coarsel.

Pista Kulfi Recipe youtube video



Related Summer Special recipe

1. Almond Kulfi Recipe Summer Special
2. Mango Kulfi Recipe Online

Mango Ice Cream - Indian Dessert Recipe Video



Where can I find that canned mango stuff?
Canned mango pulp is available at Indian/Asian grocery stores. If you can't find it, you can take fresh mango and blend it to a pulp.
Since mangoes come in all different sizes and varieties, you can just go by weight. The can we use is 30 oz (approx 2 lbs) so you can get about 2.5 - 3 lbs of mangoes -- basically a little extra since you'll be removing the skin and seed.

Related Summer Special recipe

1. Almond Kulfi Recipe Summer Special
2. Mango Kulfi Recipe Online
3. Pista Kulfi Youtube Video

Paneer Butter Masala is delicious Punjabi recipe.
Ingredients:

• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbspButter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream

How to make Paneer Butter Masala:
Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
Heat butter in a kadai and add the onion puree and sauté till
They turn light brown in color. (This is also known as brown paste
Add Ginger garlic paste to the brown paste mixture and sauté for sometime
Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime
Add the soaked paneer cubes, little water and
Allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.
Paneer Butter Masala is ready.

Almond Kulfi is a popular dessert for summers. Learn how to make/prepare Badam Kulfi by following this easy recipe.
If you have questions like how to prepare summer drink? This blog provides simple steps for preparation of summer special drinks. receipe for milk shakes.
Ingredients for Almond Kulfi:

1. 1 Cup Almonds (peeled and grinded)
2. 1-1/2 Cup Condensed milk
3. 1 Cup Whipped cream
4. 1/4 tsp Powdered cardamom
5. 1/2 Cup Pistachios (chopped)
6. Pinch of Saffron
7. Sugar as per taste.

How to make Almond Kulfi five step guide here.

1. Mix all the ingredients except pista and saffron in a large bowl.
2. Heat the mixture for about 2-5 minutes.
3. Now put this mixture in a conical mould.
4. Sprinkle it with chopped pistachios and saffron.
5. Keep it for freezing for about 8 to 10 hours.

· Almond Kulfi is ready.

No Indian wedding is ever complete without the Mehendi. Whichever part of the country the bride may be from, her hands are adorned with the lovely red hue of the mehendi (mehndi).

Beauty parlours have special bridal mehendi packs - these days, the brides have a choice between the Indian mehendi (which covers pretty much most of the palm) and the Arabic mehendi (in which the pattern is drawn to one side of the hand). The cost of applying the mehendi / henna may vary from parlour to parlour.

Mehendi (Mehndi) is associated to lots of things - a good dark design is a sign of good luck for the marital couple. It is common for the names of the bride and groom to be hidden in the mehndi design; and the wedding night cannot commence until the groom has found the names. Some examples of popular traditional images used in mehndi designs are the peacock, which is the national bird if India the lotus flower, and an elephant with a raised trunk, which is a symbol of good luck.

Throughout history, almonds have been enjoyed not only for their delicate, versatile flavor and great crunch, but also their legendary healthful properties. Almonds are a good source of fiber, contains protein, and monounsaturated fat all which may help keep you satisfied.
Badam Milk Shake Recipe
Badam Milk Shake is a very popular Indian recipe.
Learn How to make Milk Shake by following easy steps
Ingredients for Badam Milk Shake Recipe:

1. 4 cup Milk
2. 1/4 cup Badam (Almond)
3. 1 cup Sugar
4. 5 Cardamoms (crushed)
5. Saffron Strands for garnishing
6. Small cup ice cream of any flavor you like

How to make Badam Milk Shake:
Boil the almonds in a pan for 5 minutes. Remove and drain it.
Peel the skin of the almonds and grind in a blender with sugar to a smooth paste. Keep aside for some time.
Now heat milk in a heavy bottomed vessel and bring it to a boil.
Remove from milk the heat and allow to cool.
Add crushed cardamom, almond-sugar paste and ice-cream in it and stir well.
Add saffron while serve.
Badam Milk is ready.

Lassi is a traditional Indian Beverage, made by blending yogurt with water, salt, and spices until frothy, that is enjoyed chilled as a hot-weather refreshment. Yogurt is mentioned in ancient Indian texts, and so is buttermilk.

Traditional lassi is sometimes flavored with ground roasted cumin.

Traditional lassi is salty and sometimes flavored with ground roasted cumin and chilli pepper.

Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or lemon, mango, strawberry or other fruit juice. Saffron lassis, which are particularly rich, are a specialty of Jodhpur, Rajasthan. Another popular variation on the Lassi is the Mango Lassi, which is orange in color and mango flavored.

The Lassi is very popular on hot summer days where it is only made of water, salt, yoghurt and sometimes lemon.

There are many new drinks flooding the markets but the flavor of 'lassi' cannot be replaced by any other drink

» This gives energy and cools the body.
» It is believed that it settles the upset stomach.
» Lassi has no side-effects unlike other aerated beverages.

Ingredients:

1. 500 ml Curd
2. 250 ml Water
3. 4 tbsp Sugar
4. Crushed Ice

How to prepare Sweet Lassi

• Put all ingredients in a blender.
• Add ice to it and blend the mixture until froth appears.
• Sweet Lassi is ready to serve.

Today's post is about Mater Paneer Indian Curry Recipe Online.
Ingredients:

1. 200 gms Paneer
2. 1 cup cooked Green Peas
3. 1 Onion
4. 1 Tomato
5. 1/2 tsp Coriander Powder
6. 1 tbsp Poppy Seeds
7. 1 tsp Roasted cumin powder
8. 1/4 tsp Black Pepper Powder
9. 1 tsp Ginger-garlic Paste
10. 1 Green Chilli
11. 1/2 tsp Turmeric Powder
12. 2 Bay Leaves
13. 3-4 Cloves
14. 1 tsp Red Chilli Powder
15. 1 tsp Garam Masala Powder
16. Vegetable oil
17. Salt to taste
18. Green Coriander Leaves

How to make Matar Paneer step by step guide.

• Cut the paneer into small sized cubes.
• Heat vegetable oil in a pan.
• Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying. Take them out.
• Chop the tomato, onions, and green chilli Make a paste by grinding it in a grinder. Add ginger-garlic paste
• to the in it mix well.
• Heat rest of the oil and fry bay leaves along with cloves for about 30 secs.
• Add the prepared paste and fry on a medium flame until it turns golden brown.
• Add turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well.
• Now add green peas and fry for about 2 to 3 minutes.
• Add sufficient water to make thick gravy. Heat the gravy till it boils.
• Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes
• Garnish the dish with chopped coriander leaves.

Matar Paneer is ready to serve.

As the summer is on everyone is quenching their thirst by having lassi, ice-creams, Kulfi and enjoying mangoes, water-melon…... So here comes Mango-Kulfi a delicious combination of mango and Kulfi. This summer special is easy to prepare and is mouth-watering.
Ingredients:

1. 1 Ripe Mango
2. 1 can Sweetened Condensed Milk
3. 1/4 can Milk Powder
4. Sugar as per taste
5. 1/4 tsp Cardamom Powder
6. Few Strands of Saffron
7. 1/4 cup Pista chips (chopped coarsely)

How to prepare Mango-Kulfi :

1. Peel the mango and chop it into small pieces. Discard the seed.
2. Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a boil.
3. Now add the cardamom powder, cook for 10 more minutes till the mixture thickens.
4. Now add saffron and pista chips.
5. Lower the flame and allow it to cool completely
6. Pour into Kulfi moulds and freeze overnight till it become firm.

Delicious Mango Kulfi is ready.

check out one more summer special recipe Jal-Jeera

Jal Jeera is a refreshing drink special in Summer. It consists of mint and lemon juice which replenishes and reduces the exhaustion caused by dehydration. It can be prepared by easily available items. Learn how to make JalJeera by following these easy steps.

Ingredients Jal Jeera:

1. 2 tbsp Cumin seeds
2. 2 tbsp Mint leaves
3. 1 tsp Fresh coriander leaves
4. 2 tbsp Lemon juice
5. 1/2 tsp Black salt
6. 5 Cups chilled water
7. Pinch of sugar

How to make Jal Jeera:

1. Grind the cumin seeds to make fine powder.
2. Roast the powder.
3. Grind mint and coriander to make a paste.
4. Mix roasted cumin powder, mint paste, coriander paste, lemon juice and black salt.
5. Now add water and mix well.
6. Pour cold water.
7. Adorn with mint leaves.

Just trying out one more Spicy Indian Dish. I love this because I like Paneer. Paneer Pakoras came into wide variety of flavor and preparation. In north India it is prepared as below but in south India it is added with south Indian flavor, like chatanee, Imali, after all Enjoy the taste of India and Indian paneer pakoras.
Pakoras
Ingredients:
250gm paneer cut into 6 cm * 3 cm
BATTER (pakora mixture) :
1cup (90 gm) Bengal gram flour (chana dal ka atta)
¾ teaspoon salt
½ cup water
2 teaspoon spoon ginger-garlic paste
½ tablespoon coriander seed powder
¼ teaspoon red chilli powder
CHUTNEY :
1teaspoon lemon juice
½ teaspoon water
2 tablespoon coriander leaves
1 tablespoon mint leaves
1 green chilli
¼ teaspoon salt
OIL : 2 cups for frying

How to prepare:
1. To prepare batter: Take gram flour and salt into a bowl. Gradually add water while stirring constantly to make a smooth batter. Add chilli powder, ginger-garlic paste, coriander seed powder and mix it.

2. To prepare chutney: Mix lemon juice and water. Make a paste of coriander leaves, mint leaves and green chilli and gradually adding lemon juice mixture to it. Add salt to the mixture.
3. Spread ¼ teaspoon chutney in between two pieces of paneer. Repeat it for remaining paneer pieces.
4. Heat oil in deep-fry pan on high flame for about 5 minutes. Dip paneer pieces in batter and add one after other in hot oil. Reduce flame to medium. Fry pakoras till it becomes golden brown in color. Remove and drain them. Fry remaining pieces in same way.
Serve hot pakoras with sauce.
Add your way of preparing Paneer Pakoras also.