Sunday, 29 March 2015

Food Recipes Light white dosa

It's easy, light on the stomach and soft.

You can drizzle it with coconut Food Recipes chutney or dust it with a little gun powder and it's ready to go!


1 cup soaked rice (soaked for at least 3 hrs)

1/2 cup grated coconut
1/2 tsp salt
5 cups water
1 tbsp oil

- Grind rice and coconut to a very fine paste then add 5 cups water and salt.
- Heat a non-stick pan and pour a small amount of batter in the pan.
- Lower the heat and cover pan for 1/2 a minute or so.
- Then dribble a few drops of oil around the dosa and serve.

Chicken Kolhapuri Food Recipes

If you want to prepare the most delicious chicken Kolhapuri within record time, and with all natural Food Recipes ingredients, you can do it within half an hour. There's very little chopping, and you can have an absolutely scrumptious meal ready within the time it will take for you to order one at home! Here's how you go about making it.

Ingredients 1/2 cup grated coconut 1/2 inch stick of cinnamon 4 or 5 cloves 4 0r 5 Kashmiri chillies 1 teaspoon ginger garlic paste 3 green cardamoms 3 tablespoon oil 2 black cardamom 2 teaspoon cumin seeds 2 tablespoon poppy seeds 5 to 6 cloves 1/2 teaspoon nutmeg powder 2 tablespoon Coriander leaves 2 medium sized onions finely chopped

1/2 Kilo chicken cut into medium sized pieces.


Roast the grate coconut, cinnamon, cloves, black cardamom, cumin seeds, poppy seeds and Kashmir chillies.
After ten minutes, take out the roasted mixture, let it cool for a few minutes and churn to fine powder in a grinder.

Take the chicken and coat it with one teaspoon salt and half of the ground mix you just prepared and let it stay for ten minutes

Put some oil in a deep pan and throw in the onions. Saute until golden, and add half a spoon turmeric to it.

Add chicken and let it cook for 5 minutes. Turn it a few times so that the chicken is cooked from all angles.

Now, add the nutmeg powder and coriander, and after two minutes, add the remaining finely grounded mixture. Pour some water and let it sit for fifteen minutes.

Serve with bread or chapatis.

Food Recipes of Palak paneer

Cottage cheese cubes in pureed spinach curry

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 4

Recipe Ingredients:

500g Spinach

200g paneer (cottage cheese)

2tbsp tomato puree

½ tsp cumin seeds

4 cloves garlic, chopped

1tbsp ghee

3-4 green chilies

1tsp lemon juice

1tbsp cream for garnish

Salt to taste

½ tsp garam masala

Recipe Method:

Cut the paneer into 1" cubes. Remove Food Recipes the stems of the spinach leaves. Wash well in plenty of boiling water. Blanch the spinach in plenty of boiling water for 2 minutes. Remove and refresh in cold water. Drain and puree with green chilies.

Heat the ghee and add the cumin seeds. When the cumin seeds splutter, add the chopped garlic.

When the garlic turns pink, add the tomato puree and cook till the oil separates from the tomato puree. Add the spinach puree, salt, 1 cup water and the paneer cubes. Bring to a boil and lower the heat. Allow the curry to simmer for 4-5 minutes.

Add the lemon juice and remove from fire. Sprinkle the garam masala. Garnish with cream to serve.

Badam ka halwa

Try making badam ka halwa at home with these easy steps


2 cups badam

2 ½ cups sugar

2 drops kesar colour

1 cup ghee and 1 cup milk

Method: Leave the almonds in hot water for Food Recipes an hour. Remove the outer skin and grind to a paste with milk. Make sugar syrup and boil till it reaches one string consistency. Add the badam paste and cook till it thickens. Add the kesar colour and ghee and stir continuously on low heat. Serve hot.

Indian-style eggs

A new way of serving the good old masala eggs!

Preparation time: 15 minutes

Cooking time: 20minutes

Serves: 4 Recipe

Ingredients: 2 tbsp light olive oil 2 tsp coriander seeds, lightly crushed 2 brown onions, finely chopped Pinch sea salt 1 tbsp finely chopped fresh ginger 2 large cloves garlic, finely chopped 1/2 tsp turmeric powder 500g ripe tomatoes, finely chopped 2 small fresh red chillies, seeded, finely chopped 1/2 cup chopped fresh coriander(cilantro)

8 eggs Recipe

Method: Heat oil in a large frying pan over medium heat. Add coriander seeds and cook for 30 seconds or until fragrant. Add onions and salt and cook, stirring often, for 10 minutes or until golden. Add ginger, garlic and turmeric and cook, stirring, for 1 minute.

Add tomatoes, chillies and 2 tablespoons Food Recipes water, bring to a simmer and cook, stirring occasionally, for 8 minutes or until tomatoes are saucy. Stir in coriander and season well with salt and pepper. Spread mixture evenly over the base of pan. Make a hollow in the tomato mixture, then break an egg into the hollow. Continue with remaining 7 eggs, spacing them evenly.

Cover and cook for 8 minutes for slightly soft yolks or 10 minutes for firm yolks. Spoon eggs and sauce into serving bowls and serve with gluten-free bread. The tomato mixture can be made a day ahead and reheated in pan before adding eggs.

Saturday, 28 March 2015

Khichdi with oats, tomato and garlic

Daliya or phada can be given a miss to give break to monotony in your breakfast. Food Recipes Oats khichdi is equally delectable too.

Winter is 'the' time to experiment and it is the season to let the farm fresh ingredients add a hint of lip smacking taste. Ingredients like spring garlic, ginger and spring onion simply add different tastes and texture to a preparations. Similarly, the basic ingredient can also be replaced by other ingredients to add another element of difference to a dish. Making khichdi with oats is one such preparation that does not require much time. Easy to prepare and very sustaining the oats khichdi when cooked with tomatoes, potatoes and farm fresh chives, is a yummy treat to the taste buds.

Oats: 100 gms
Moong dal: 2 table spoons
Tomatoes: two
Potato: 1
Spring garlic: a couple (as per your liking)
Spring onion: a couple (as per your liking)
Ginger: chopped - little quantity
Curry leaves: few
Red chilli whole: 1 to 2
Salt to taste
Turmeric: a pinch
Ground pepper: a pinch
Mustard and hing for tadka

In a pan, take two to three tsp of oil or ghee and heat it. Put hing and mustard seeds to the hot oil and as soon the mustard seeds start to crackle add the halved whole red chillies, curry leaves, followed by chopped tomatoes, diced potato, chopped ginger, chopped spring garlic and spring onion. Mix the ingredients well. Add moong dal, ground pepper and salt. Allow these ingredients to cook in steam for two minutes by covering the lid. Take the lid off and add 50 to 100 ml of water for the entire thing to cook well.

Note: For the moong dal to cook quicker, just soak it for about 15 minutes before cooking, that way you will be able to save on the cooking time.

Once moong dal and potatoes are cooked, add oats. Mix the ingredients well. Add 50 to 100 ml of water. And allow the entire khichdi to cook for another 5 to 10 minutes.

Serve the piping hot khichdi along with ginger flavoured tea or a hot cuppa of coffee.

Tip: If you want the khichdi to taste spicier, you can add a pinch of sambar powder or even a pinch of curry masala. Either way, the taste gets enhanced as per one's liking.

Yummy caramel custard

It's simple and yum. Cook the caramel custard at home and sample dollops of tasty Food Recipes stuff without looking out for anything expensive in the market.

If your loved one has been sampling all the packaged custard and pudding, for that matter the jelly-pudding from the bakery and the confectionery shop, and been asking for pudding everyday, cooking caramel custard at home will take away the burden from the buying rigors every day. Here is how:

Eggs: 2
Milk: 500 ml
Sugar: 2 tablespoons for caramelizing
Ground sugar: 2 tsps
Corn flour/custar powder (vanilla flavour): optional


Take 2 table spoons of sugar in a saucepan and caramelize it on a low flame by constantly stirring. Once the sugar turns light brown in color, switch off the flame and immediately take the saucepan off the stove.

In a separate bowl, beat two eggs with yolk and add milk and mix the contents well. Add 2 teaspoons of sugar or add the amount which suits your taste buds. But do not make it too sweet as it will take away the charm.

You can add some corn flour or vanilla falvoured custard powder to the milk to add thickness if you do not want to use egg. You can do it by taking 1 tsp of corn flour and mix it well by adding two tsp of milk. Add this corn flour and milk content to the milk bowl. If you are using eggs, corn flour becomes optional.

Now, pour the entire caramel into another container. Add the milk with eggs.or milk with corn flour. If you are pressure cooking it, carefully select the water level at the bottom of the pressure cooker. Do not put more than 200-250 ml of water and allow the custard to cook in the steam. Do not put the weight on the pressure cooker. Cook it for 15-20 minutes.

After switching off the flame, allow the custard to settle for another 10 minutes. The best way to see if it has been cooked is to insert a knife and if it comes out clean, your custard is cooked perfect.

Keep it in the refrigerator and serve it chilled.

Friday, 27 March 2015

Homemade whole wheat pizza

When it comes to comfort food, pizza - with lots of flavoursome toppings and dripping with cheese - is possibly there on top of the list.

While the easier thing to do would be just to Food Recipes dial the pizza delivery number (which is on your speed-dial, isn't it?) and order six slices of instant gratification with soul satisfaction on the side, but there's nothing quite like making a pizza from the scratch.

What if I say you can make your own homemade and healthier version of deep-dish or thin-crust pizza with any amount of your favourite toppings in less than 20 minutes - the fastest pizza delivery time? Moreover, a homemade pizza is so much more romantic on those lazy stay-in Sundays!

So here's the recipe for one medium-sized pizza:


The Dough
Whole wheat flour: 2 cups
Basil leaves: 6-7
Olive oil: 100gm (for various purposes)
Salt: 1 tsp
Sugar: 1 tsp
Yeast powder: ½ tbps
Water (warm): 1 cup
Fine flour (maida): 10gm
Parchment paper: 1

The Sauce
Tomatoes: 1 cup, pureed
Onion: 1 cup
Chicken/vegetable stock (optional): 1 cube
Dried oregano: 2 tsp
Red chillies (optional): 1 tsp
Garlic: 5 cloves

Toppings: You can add any amount of cold-cuts, pre-cooked and processed meats (like ham, pepperoni, Spanish chorizo, frankfurters, Russian kielbasas etc). Vegetables like olives, eggplant, mushrooms, bell-peppers, cottage cheese, and sundried tomatoes make for excellent combinations for a pizza. You can also add some grapes (yes, that's right) to give a sweet dimension to the flavours. Just like the tomatoes, grapes too add moisture to the pizza.

Cheese: Well when it comes to making pizza, more cheese, the merrier! Use different combinations of cheese as it add depth to the flavours. The classic pizza cheeses are mozzarella, cheddar, and gouda. You will need 100gm of cheese for a medium size pizza.


Make the pizza dough, for the crust, a couple of hours before your meal-time.
1. In a bowl, mix water, yeast, and sugar together and let it sit for 10 minutes.
2. Once the mixture foams up, add whole wheat flour, salt, finely chopped basil leaves, and olive oil. Bring it all together by kneading with your hands to make a soft dough. You should be able to pinch it without the dough sticking to your fingers.
3. Wrap the bowl with cling film and keep it aside for at least two hours for the dough to rise.


On a pre-heated pan, put a 2 tbps of olive oil and add coarsely chopped onions. Fry till translucent and add the pureed tomatoes. Once the oil starts to appear on the side, add garlic, chillies, chicken/vegetable stock cube, salt, sugar, and oregano. Mix them well for two more minutes. Check for flavours and adjust accordingly. Remove the pan from the fire, and keep it aside to cool down.

1. Start with the crust. Tear off a piece of parchment paper and sprinkle fine flour or maida over it. Take a chunk of the dough, make a medium-sized ball, and roll it out thin with a rolling pin (belan). Keep the thickness according to the crust you'd like. Roll the edges inwards so that the cheese and the sauce doesn't flow out while baking.
2. By now, you should pre-heat your oven at 250 degrees (together with the baking tray) for 15 minutes before your pizza goes in.
3. Add the sauce to the crust and spread it evenly and generously.
4. Add the thinly sliced meats and veggies to the crust.
5. Grate all the three kinds of cheese with equal measure on top of the meats and veggies.
6. Put the crust together with the parchment paper on the baking tray (watch out, it's hot!)
7. Bake the pizza till the crust firms up and the cheese turns golden.
8. Drizzle extra virgin olive oil before serving hot.

Thursday, 26 March 2015

Food Recipes Keema samosa

Rains may not have arrived yet, but there are some monsoon delicacies, which can be enjoyed nevertheless. And spicy, exotic keema samosas Food Recipes certainly belong to this category...What's more! They are quite easy to make!

Mutton mince ½ kg.
singer 1" piece
garlic - a few flakes
Garam masala 1 ½ tsp.
coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp
Maida 300 gms
Oil for frying
Salt to taste To taste

Make a stiff dough with the maida, 4 tablespoons oil and salt. Make 20 medium sized balls of this dough.
Roll thin round chappatis of the balls. Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside. Make a paste of ginger and garlic
Heat oil in a frying pan and fry the onions, chilies and ginger and garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas with the rest of the chappatis in the above manner.
Heat oil well and deep fry the samosas till golden brown.
Serve hot with pudina chutney.

Food Recipes of Rava laddoo in minutes

It's nutritious, tasty Food Recipes and easy to make. Rava laddoo is a yum treat if you want your children to indulge in some home-made sweet delicacies.

Grated coconut, roasted rava, select dry fruits and nuts, and sugar is all you need to make a delectable platter of homemade rava laddoos. And lots of ghee and lots of love of course.

Rava or sooji ( semolina): 200 gms
Coconut: 1
Sugar: 200 gms
Ghee: 200 gms
Nutmeg: half a pinch
Cardamom ground: a pinch
Dry fruits: kismis, sliced badam and kaju -as per your liking


Grate one whole coconut and add sugar to it. Keep this mixture aside in a bowl. Roast the rava in a non-stick pan till it attains a light brown colour. Take the pan off the stove. Add ghee to it. Pour the grated coconut with sugar on the layer of rava and ghee. Mix the ingredients well. Add nutmeg and cardamom to it and mix well.

Start making laddoos by taking the laddoo mixture in your palm. You can decide on the size of the laddoo on how big or how small you want them to be. Embed the dry fruits as you make each laddoo in your palm.

Once the entire lot is done, let your little ones feast on it.