try this chutney with idly,dosa,
Ingredients
1. 1 fresh coconut (grated)
2. 3 fresh green chilies or as per taste
3. 2 tbsp cilantro or coriander leaves (chopped)
4. 1 tbsp lemon or lime juice
5. 1 tbsp split peas (roasted)
6. 3/4 cup plain yogurt
7. Salt To Taste

method
1.Grind coarsely all the ingredients in a blender and serve.

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yummy fresh tasty hotel style tomato soup receipe
Ingredients
1. 1/2 kg ripe red tomatoes
2. 1 green chili, slit into half
3.1.5'' ginger, chopped
4.1 1/2 tsp. sugar
5.Butter as required
6.Salt to taste
7.1 tsp. corn flour, dissolved in water
8.Bread croutons [optional]

Method
1.Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger 2.without adding any water. Remove & cool.
3.Blend it in a mixer & strain the puree. Keep the puree on medium gas mark.
4.Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min.

5. Then add corn flour & stir till it boils & thickens.

6. Serve hot with a blob of butter & bread croutons.
Serves: 2 - 3
Preparation time: 30 minutes

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tasty yummy special pav bhaji



Ingredients


1.8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1. 1 capsicum chopped fine
2. 2 onions chopped fine
3. 2 tomatoes chopped fine
4.2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, .) 5.1/2 cup shelled peas
6.2 tbsp. butter
7.2 tsp. pavbhaji masala
8.1 1/2 tsp. chilli powder
9.1/4 tsp. turmeric powder
10.1/2 tsp. sugar
11.salt to taste
12.1 cup water (in which vegetables were boiled)
13.1/2 tsp. each ginger grated, garlic crushed
14.juice of 1/2 lemon.

To Garnish
1.1 tbsp. coriander chopped
2.1 onion chopped
3.small pieces of lemon

Method
1. Pressure cook mixed vegetables and peas till well done.
2. Mash them coarsely after draining.
3. Heat butter in a pan.
4. Add ginger-garlice, capsicum, onion, tomatoes.
5. Fry for 2-3 minutes till very soft.
6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
7. Bring to boil.
8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
9. Add lemon juice, stir.
10.Garnish with chopped coriander and a block of butter.

For Pavs
1.2Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
2.Serve hot with bhaji, a piece of lemon and chopped onion.

YOUTUBE FOR PAV BHAJI


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Ingredients:
1.1/2 lime sized ball Tamarind
2.1 cup Toor Dal (or red lentils)
3.1/2 teaspoon Turmeric Powder
4.2 teaspoons oil
5.Salt to taste
6.5 small dry red chilies (or to taste)
7.8 Curry Leaves (see note)
8.1 medium onion (shallots are preferable)
9.1/2 teaspoon mustard seeds
10.1/4 tsp asafoetida (optional)
11.1/2 teaspoon fenugreek seeds
12.1 large tomato
13.2 tablespoons sambar powder (see note)
14.1/4 cup chopped cilantro leaves (also known as coriander leaves)
15.1 cup of a vegetable of your choice like green beans, chopped carrot

Directions:
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.
2.Choose a heavy cooking pot.
3.Wash and clean the dal.
4.Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.
5. As the dal boils, skim off the foam and discard.
6.Boil until the dal is soft and then mash it coarsely.
7.If needed, add more water as it is boiling but do not let it get too watery.
8.If you use a pressure cooker it will take about 5 minutes.
9.In a separate pan, heat to medium and pour in the remaining oil.
10.Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.
11.Add the onion and brown lightly.
12.Add the tamarind extract and let boil lightly until the onions are cooked.
13.Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.
14.Allow this to boil for 5 to 10 minutes and remove from the heat.
15.Garnish with cilantro.
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how to make bridal make up perfect in summer


bridal make up

hungry kya try tasty club sandwich

Ingredients
1.4 slices of white bread
2.2 slices of cheese
3.1 green chilly
4.pin of salt
5.2 tomatoes chopped fine
6.1 chopped onion
7.few pieces of chopped coriander leaves
8.2 tomato slices
9.2 cucumber slices
10.2 onion slices
11.200 gm of pudina chutney
12.1 tsp red chilly powde
13.butter to speard on bread
14.1cup fresh cream

method
1.first roast the bread.
2.Mix chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and prepare a batter.
3.spread butter on Bread Slices and apply pudina Chutney and keep slices of cheese on it.
4.spread batter of chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and add in between breads

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prepration of tasty masala dosa
how to make masala dosa at home

Ingredients:
1. 1 cup plain rice.
2. 1 cup parboiled rice.
3. 1/4 cup white udad dal.
4. 1/2 tsp. methi (fenugreek) seeds
5. 1 /2 tsp soda bi carbonate
6. 1/2 cup curds the batter.
7. 10-12 tsps. ghee or oil as preferred
8. water for grinding

Method:

1.Wash the rices and dal together.
2.Add plenty of water and methi seeds.
3.Allow to soak for 7-8 hours or overnight.
4.Rewash the rice by draining the water 2-3 times.
5.Grind to a paste. Rawa -like grains should be felt in
6.Add soda bicarb and salt and mix well.
7.Keep aside in a warm place for 8-10 hours. Beat the curds well.
8.Add to the batter, add more water if required.
9.The consistency of the batter should be
10.enough to thickly coat on a spoon when dipped.
11.Heat the iron griddle or non-stick tawa well.
12.Pour a spoonful of batter in the centre, spread
13.with the back of the spoon to a thin round.
14.Pour a tsp. of ghee or oil over it.
15.Spread chutney spread over dosa.
16.Place a tbsp. masala in the centre.
17.Fold into triangle to cover masala.
18.Remove with spatula when crisp.
19Serve hot with chutney and/or sambar.
For masala:
Ingredients
1.2 large onions in vertical slices
2.2 large potatoes boiled and peedled
3.4-5 green chillies
4.1 tbsp. chopped coriander
5.8-10 cashews halved
6.1/2 tsp. each udad dal, cumin & mustard seeds
7.2 tbsp. oil
8.1/4 tsp. turmeric
9.salt to taste
method
1.Chop potatoes coarsely. Chop green chillies.
2.Heat oil, add cashews and brown lightly.
3.Add dal, seeds and splutter.
4.Add chillies and onions. Fry till tender.
5.Add turmeric, salt, potatoes, coriander.
6.Mix well.

Youtube for masaladosa in hindi



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Youtube for masala dosa in english

MINT CHUTNEY RECIPE

have pudina chatney with sandwiches,pakoras,kababs,dosa,idly etc

Ingredients:
1. 1 bunch fresh mint leaves
2. 2 green chillies
3. 1 tbsp tamarind pulp
4. Salt To Taste
5.little water

How to make mint (pudina) chutney :

1 • To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
2 • Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
3 • These days ready made pulp is available in the market. Wash the mint leaves well.
4 • Grind it to a smooth paste with green chillies, salt and tamarind juice.
5 • You can add water if the mixture is thick.

Youtube for pudina chutny mint chutany

how to make chilli paneer

chienees receipe
Ingredients
1.350 gms Paneer How to make paneer
2.2 tsp Salt
3.1/2 cup Corn Flour
4.1 tsp Ginger-Garlic Paste
5.2 cups Coarsely Chopped Onions
6.2 tbsp Sliced Green Chillies
7.1 tbsp Soya Sauce
8.2 tbsp Vinegar
9.1/4 tsp Ajinomoto
10.Oil for frying
11.Little Water

1.How to make chilly paneer:

1•Cut the paner into cubes.
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.
3.Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
4•Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
5•Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the friedpaneerbes.
6•Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Youtube for chillipaneer

Palak Paneer

Ingredients

Desi ghee: 50 ml
Cumin seeds: 5 gms
Garlic (chopped): 10 gms
Spinach (chopped and blanched): 200 gms
Spinach paste (blanched): 250 gms
Salt: to taste
Green chilli paste: 10 ml
Paneer cubes (fried): 200 gms
Cream: 30 ml
Butter: 10 gms

Method

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.

Palak Tofu-Paneer Recipe

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.

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.

Ingredients

• 1 lb firm tofu, drained, cubed
• 1/4 cup soy sauce
• 1 oil for deep-frying
• 2 tbsp ghee
• 2 1/2 lb frozen, chopped spinach
• 6 cup fresh tomatoes, cubed
• 2 tsp curry powder
• 2 tsp asafetida
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp cloves
• 2 tbsp soy sauce

Preparation

1. Soak the tofu in the soy sauce for some time.
2. 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.
3. 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.
4. 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.
5. Now, add cooked tofu cubes to it and cook it for some time.

For more paneer recipes check on here http://www.paneerrecipe.com/

mouth watering alooparatha
Ingredients
1.For stuffing/filling
2.4-5 potatoes
3.1 tbs. cooking oil
4.½ tsp cumin seeds
5.1/4th tsp turmeric powder
6.2-3 green chillies, finely chopped
7.Handful of coriander leaves, finely chopped
8.1/2 tsp. Garam Masala
9.1/2 tsp. amchoor or dry mango powder (optional)
10.Salt to taste

For dough
1.2 cups wheat flour
2.1/4th cup wheat flour for dusting
3.1 tbs. ghee / butter / oil
4.Salt to taste
5.2 tbsp curd/ yogurt
6.Enough water to make dough
7.2-3 tsp ghee or butter for frying paratha’s

Procedure

1.Making the filling

2.Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat.
3.Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes).
4. Add all the ingredients for stuffing along with the fried seasoning and mix well.

5. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas.
6. Keep the stuffing mixture aside.

Making dough
(can be made while potatoes are boiling)
1. Sieve flour.
2. Add salt, oil or ghee, curd and Add water a little at a time.
3.Knead into medium soft dough.
4. Knead well for 5-6 minutes.
5.This process can be done quickly in a food processor.
6.Cover with a wet cloth and let the dough sit for 20-30 minutes.
7.Knead the dough again
8.Rolling out parathas (as shown in the picture)
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.
10.Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.
11.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.
12.Now cook on a tava, allow one side to cook when the color changes into light brown color.
Turn repeat for other side.
13.Drizzle some butter or ghee on each side and flip.
14.Serve hot.

YOUTUBE FOR ALOOPARATHA

schezwan noodles recipe
Ingredients
1.3 cups boiled noodles
2.2 dry red chillies, broken into pieces
3.¾ cup shredded cabbage
4.½ cup finely sliced coloured capsicum
5.½ cup diagonally cut french beans, parboiled
6.¼ cup chopped celery
7.¼ cup chilli sauce
8.2 tablespoons tomato sauce
9.2 tablespoons oil
10.Salt to taste

Method

1.Heat the oil in a wok or frying pan over a high flame. Add the dry red chillies and stir-fry for a few seconds over a high flame.

2.Add the cabbage, capsicum, french beans and celery and stir-fry over a high flame for 2 minutes.

3.Add the noodles, chilli sauce, tomato sauce and salt, mix well and stir-fry for 1 minute. Serve hot.

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