Saturday, December 31, 2011
Happy new year
My wishes- may the coming year brings happiness, prosperity, love and harmony amongs nations,countries, religons and races. May God bring a hope of good life for downtradden and deprived. A very happy new year all of u.
Sunday, December 25, 2011
very tasty vegetables with spring onions
Now in these days there is season of spring onions ,my experience of cooking with spring onions makes the vegetables more tasty and lookwise very excellent so here are some recipes with it.
Easy way to cook Aloo Methi
1) Fresh Aloo(potatoes)with skin=1 cup(chopped)
2) Methi very fine chopped=1 cup
3) Spring onion fine chopped=2 cup
4) Oil=2 rice spoon
5) Salt to taste
6) Mirch to taste
7) Dry roughly grinded coriander=1 rice spoon
8) amchoor=1 tea spoon
Method
1)put oil in non stick pan and keep on the gas
2)add aloo and alow to half cook
3)then add mathi, stir it
4)when aloo cooked then add spring onion and all the ingrdients
5)on the full flame stiri it for 1 minute
6) cover with lid for I minute also
Now its ready toserve
Delicious vegetable of beans , cauliflower
Ingrdients
1)beans fine chopped=1 cup
2)cauliflower (cut in to veryfine small pieces)=1 cup
3)spring onion fine chopped=2 cup
4)tomato very fine chopped=1 cup
5)ginger very fine chopped=1 rice spoon
6)dry roughly grinded coriander=1 rice spoon
7)salt to taste
8)degi mirch=1 tea spoon or to taste
9)oil=2 rice spoon
For garnish
Very fine chopped coriander=2 rice spoon
Method
Put oil ina non stick pan and keep on the gas
2)add jeera ,when its light brown add beans,cauliflower,dry coriander,mirch and ginger stir the vegitable on the full flame
3)cover it and keep it on the slow gas
4)when the vegitables are cooked, add spring onion on the full flame add salt and stir
Easy way to cook Aloo Methi
1) Fresh Aloo(potatoes)with skin=1 cup(chopped)
2) Methi very fine chopped=1 cup
3) Spring onion fine chopped=2 cup
4) Oil=2 rice spoon
5) Salt to taste
6) Mirch to taste
7) Dry roughly grinded coriander=1 rice spoon
8) amchoor=1 tea spoon
Method
1)put oil in non stick pan and keep on the gas
2)add aloo and alow to half cook
3)then add mathi, stir it
4)when aloo cooked then add spring onion and all the ingrdients
5)on the full flame stiri it for 1 minute
6) cover with lid for I minute also
Now its ready toserve
Delicious vegetable of beans , cauliflower
Ingrdients
1)beans fine chopped=1 cup
2)cauliflower (cut in to veryfine small pieces)=1 cup
3)spring onion fine chopped=2 cup
4)tomato very fine chopped=1 cup
5)ginger very fine chopped=1 rice spoon
6)dry roughly grinded coriander=1 rice spoon
7)salt to taste
8)degi mirch=1 tea spoon or to taste
9)oil=2 rice spoon
For garnish
Very fine chopped coriander=2 rice spoon
Method
Put oil ina non stick pan and keep on the gas
2)add jeera ,when its light brown add beans,cauliflower,dry coriander,mirch and ginger stir the vegitable on the full flame
3)cover it and keep it on the slow gas
4)when the vegitables are cooked, add spring onion on the full flame add salt and stir
Wednesday, December 14, 2011
deilcious low cal lotus root kababs
De
Ingrdients
1) lotus root(boiled)=1 cup
2)gram(channa )dal(boiled)=1/2 cup
3)suji=2 rice spoon
4)very fine chopped onion=2 rice spoon
5)garlic paste=1 tea spoon
6)very fine chopped ginger=1 tea spoon
7)green or red chili to taste
8)salt to taste
9)fine chopped coriander=1serving spoon
10)oil=1table spoon
11)boiled potato=1/2 cuppp
Method
1)In abowl mash dal , lotus and potato
2)add all the ingrdients except oil
3) mix it very well
4) make the balls and flatten with your palm( or any shape u like)
5)shallow fry in anonstick pan
Note=u can deep fry also and for calorie concious bake also
Ingrdients
1) lotus root(boiled)=1 cup
2)gram(channa )dal(boiled)=1/2 cup
3)suji=2 rice spoon
4)very fine chopped onion=2 rice spoon
5)garlic paste=1 tea spoon
6)very fine chopped ginger=1 tea spoon
7)green or red chili to taste
8)salt to taste
9)fine chopped coriander=1serving spoon
10)oil=1table spoon
11)boiled potato=1/2 cuppp
Method
1)In abowl mash dal , lotus and potato
2)add all the ingrdients except oil
3) mix it very well
4) make the balls and flatten with your palm( or any shape u like)
5)shallow fry in anonstick pan
Note=u can deep fry also and for calorie concious bake also
Saturday, November 26, 2011
Delicious cabbage paranthas
Ingrdients
For the dough
1)2 cup whole wheat flour
2)garlic paste=1 tea spoon
3)milk for knead the flour
For the stuffing
1)fine chopped cabbage=2 cup
2)fine chopped coriander=2 rice spoon
3)very fine chopped green chilli=1 tea spoon or to taste
4)salt to taste
5)dry grinded mango(amchoor)=1 tea spoon
6)oil=2 table spoon
7)chopped onion=1 serving spoon
8)ajwain=1rice spoon
Method
1)Sprinkle salt on the cbbage for 5 minutes,then squeege out the water from the cabbage and mix coriander,chili and amchoor(mix it very well.
2)add garlic paste,salt into the flour and knead with milk.
2)make medium rolls of the dough in to chappaties
Cut each chapati in to for piecies using the knife
3)put the stuffing on the one piece and cover with another piece then sprinkle chopped onion and keep the another piece then sprinkle ajwain and cover with forth piece
make all the parantha like this
5)cook each parantha on a non stick pan using a little oil
6)both sides should be golden brown in colour
Serve hot with curd or cream, butter or chutney.
Thursday, November 24, 2011
delicious layer's cabbage paranthas
Ingrdients
For the dough
1)2 cup whole wheat flour
2)garlic paste=1 tea spoon
3)milk for knead the flour
For the stuffing
1)fine chopped cabbage=2 cup
2)fine chopped coriander=2 rice spoon
3)very fine chopped green chilli=1 tea spoon or to taste
4)salt to taste
5)dry grinded mango(amchoor)=1 tea spoon
6)oil=2 table spoon
7)chopped onion=1 serving spoon
8)ajwain=1rice spoon
Method
1)Sprinkle salt on the cbbage for 5 minutes,then squeege out the water from the cabbage and mix coriander,chili and amchoor(mix it very well.
2)add garlic paste,salt into the flour and knead with milk.
2)make medium rolls of the dough in to chappaties
Cut each chapati in to for piecies using the knife
3)put the stuffing on the one piece and cover with another piece then sprinkle chopped onion and keep the another piece then sprinkle ajwain and cover with forth piece
make all the parantha like this
5)cook each parantha on a non stick pan using a little oil
6)both sides should be golden brown in colour
Serve hot with curd or cream, butter or chutney.
For the dough
1)2 cup whole wheat flour
2)garlic paste=1 tea spoon
3)milk for knead the flour
For the stuffing
1)fine chopped cabbage=2 cup
2)fine chopped coriander=2 rice spoon
3)very fine chopped green chilli=1 tea spoon or to taste
4)salt to taste
5)dry grinded mango(amchoor)=1 tea spoon
6)oil=2 table spoon
7)chopped onion=1 serving spoon
8)ajwain=1rice spoon
Method
1)Sprinkle salt on the cbbage for 5 minutes,then squeege out the water from the cabbage and mix coriander,chili and amchoor(mix it very well.
2)add garlic paste,salt into the flour and knead with milk.
2)make medium rolls of the dough in to chappaties
Cut each chapati in to for piecies using the knife
3)put the stuffing on the one piece and cover with another piece then sprinkle chopped onion and keep the another piece then sprinkle ajwain and cover with forth piece
make all the parantha like this
5)cook each parantha on a non stick pan using a little oil
6)both sides should be golden brown in colour
Serve hot with curd or cream, butter or chutney.
Friday, November 4, 2011
easy to cook delicious spinach potattoes
Ingredients
1)spinach =500gm fine chopped
2)potattoes=250gm(cut in cubicle shape)
3)roasted roughly grinded coriander=2 rice spoon
4)salt to taste
5)green chili paste to taste
6)dry grinded mango=1tea spoon
7)oil=1rice spoon
Method
Put oil in a nonstick pan keep on the gas,add potatoes ,stir it time to time when its very light brown add coriander and chili paste stir it when the potatoes almost cooked add spinach and salt stir it on the full flame when u see its dry switch off the gas.now its ready toserve, its very yummy. Serve with chappati,naan, paranthas and bread also.
1)spinach =500gm fine chopped
2)potattoes=250gm(cut in cubicle shape)
3)roasted roughly grinded coriander=2 rice spoon
4)salt to taste
5)green chili paste to taste
6)dry grinded mango=1tea spoon
7)oil=1rice spoon
Method
Put oil in a nonstick pan keep on the gas,add potatoes ,stir it time to time when its very light brown add coriander and chili paste stir it when the potatoes almost cooked add spinach and salt stir it on the full flame when u see its dry switch off the gas.now its ready toserve, its very yummy. Serve with chappati,naan, paranthas and bread also.
Friday, August 5, 2011
low cal fusion veg dry manchurian
Low cal Fusion dry Manchurian
Ingredients
1)carrot grated=1cup
2)cabbage grated=1cup
3)besan=1 rice spoon
4)corn flour=1serving spoon
5)oil=3 rice spoon
6)sliced onion=2 cup
7)capsicum (small size)fine sliced=1 cup
8)raw tomato fine chopped= 1cup
9)dry mango=1rice spoon
10) red Delhi mirch=to taste
11)salt to taste
12)grinded coriander
Method
1)put carrot,cabbage,basen,salt and corn flour in a bowl ,mix it very well
2)make medium size balls and microwave it for 7 minutes
3)then put 1 spoon oil in the nonstick pan keep on the gas
4)add balls in the pan, keep it on the slow flame(stir it time to time)
5) when its light brown take off the balls from the pan
6)put rest of the oil,add the onion stir ir,then add chopped tomato again stir it(high fame)
7)add mirch,coriander,sugar ,dry mango and salt ,stir it properly then add capsicums and ballas stir it for 1 to 2 minutes.. now its ready to serve
Ingredients
1)carrot grated=1cup
2)cabbage grated=1cup
3)besan=1 rice spoon
4)corn flour=1serving spoon
5)oil=3 rice spoon
6)sliced onion=2 cup
7)capsicum (small size)fine sliced=1 cup
8)raw tomato fine chopped= 1cup
9)dry mango=1rice spoon
10) red Delhi mirch=to taste
11)salt to taste
12)grinded coriander
Method
1)put carrot,cabbage,basen,salt and corn flour in a bowl ,mix it very well
2)make medium size balls and microwave it for 7 minutes
3)then put 1 spoon oil in the nonstick pan keep on the gas
4)add balls in the pan, keep it on the slow flame(stir it time to time)
5) when its light brown take off the balls from the pan
6)put rest of the oil,add the onion stir ir,then add chopped tomato again stir it(high fame)
7)add mirch,coriander,sugar ,dry mango and salt ,stir it properly then add capsicums and ballas stir it for 1 to 2 minutes.. now its ready to serve
Friday, July 29, 2011
delcious healthy almond mushroom korma
Delcious almond mushroom korma
Ingredients
1)mushroom fine chopped=250 gm
2) soaked almonds(removed skin)=75gm
3)onion roughly chopped=2serving spoon
4)ginger roughly chopped=1 inch
5)dry coriander roughly grinded=1 rice spoon
6)Deghi mirch=1tea spoon or to taste
7)salt to taste
8)oil=1rice spoon
9)milk 100 gm
10)rosted grinded jeera=1rice spoon
11)for garnish fine chopped green coriander
2)very fine chopped almonds=1 serving spoon
Method
1) in a pan put oil and keep on the gas
2) add the onion and ginger
3) when its light brown switch off the gas and make the paste with the removed skin almonds
4) put I tea spoon oil in the pan add mushrooms stir it for a while, then add the paste cover for 5 minutes on the slow flame
5) add milk and wait for 2 minutes ,add all the ingredients stir properly cover it switch off the gas
6) add rosted grinded jeera, now korma is ready to serve
7) garnish with chopped coriander and almonds
Ingredients
1)mushroom fine chopped=250 gm
2) soaked almonds(removed skin)=75gm
3)onion roughly chopped=2serving spoon
4)ginger roughly chopped=1 inch
5)dry coriander roughly grinded=1 rice spoon
6)Deghi mirch=1tea spoon or to taste
7)salt to taste
8)oil=1rice spoon
9)milk 100 gm
10)rosted grinded jeera=1rice spoon
11)for garnish fine chopped green coriander
2)very fine chopped almonds=1 serving spoon
Method
1) in a pan put oil and keep on the gas
2) add the onion and ginger
3) when its light brown switch off the gas and make the paste with the removed skin almonds
4) put I tea spoon oil in the pan add mushrooms stir it for a while, then add the paste cover for 5 minutes on the slow flame
5) add milk and wait for 2 minutes ,add all the ingredients stir properly cover it switch off the gas
6) add rosted grinded jeera, now korma is ready to serve
7) garnish with chopped coriander and almonds
delcious healthy almond mushroom korma
Delcious almond mushroom korma
Ingredients
1)mushroom fine chopped=250 gm
2) soaked almonds(removed skin)=75gm
3)onion roughly chopped=2serving spoon
4)ginger roughly chopped=1 inch
5)dry coriander roughly grinded=1 rice spoon
6)Deghi mirch=1tea spoon or to taste
7)salt to taste
8)oil=1rice spoon
9)milk 100 gm
10)rosted grinded jeera=1rice spoon
11)for garnish fine chopped green coriander
2)very fine chopped almonds=1 serving spoon
Method
1) in a pan put oil and keep on the gas
2) add the onion and ginger
3) when its light brown switch off the gas and make the paste with the removed skin almonds
4) put I tea spoon oil in the pan add mushrooms stir it for a while, then add the paste cover for 5 minutes on the slow flame
5) add milk and wait for 2 minutes ,add all the ingredients stir properly cover it switch off the gas
6) add rosted grinded jeera, now korma is ready to serve
7) garnish with chopped coriander and almonds
Ingredients
1)mushroom fine chopped=250 gm
2) soaked almonds(removed skin)=75gm
3)onion roughly chopped=2serving spoon
4)ginger roughly chopped=1 inch
5)dry coriander roughly grinded=1 rice spoon
6)Deghi mirch=1tea spoon or to taste
7)salt to taste
8)oil=1rice spoon
9)milk 100 gm
10)rosted grinded jeera=1rice spoon
11)for garnish fine chopped green coriander
2)very fine chopped almonds=1 serving spoon
Method
1) in a pan put oil and keep on the gas
2) add the onion and ginger
3) when its light brown switch off the gas and make the paste with the removed skin almonds
4) put I tea spoon oil in the pan add mushrooms stir it for a while, then add the paste cover for 5 minutes on the slow flame
5) add milk and wait for 2 minutes ,add all the ingredients stir properly cover it switch off the gas
6) add rosted grinded jeera, now korma is ready to serve
7) garnish with chopped coriander and almonds
Thursday, July 7, 2011
low cal delicious raw papaya kebabas
Delicious raw papaya kebab
Ingredients
1)grated raw papaya=1 cup
2)grated boil potatoes=1serving spoon
3)grated cottage cheese(paneer)=1rice spoon
4)capsicum grated=1rice spoon
5)garlic paste=1 rice spoon
6)dry mango=1rice spoon
7)green chilly paste to taste
8)salt to taste
9)coriander roughly grinded=1tea spoon
10)fine chopped green coriander=1rice spoon
11)spinach(palak)very fine chopped= 1 serrving spoon
12)olive oil=2 rice spoon
13)bread crums=2 rice spoon
Method
1)put all the ingredients (except oil)in the bowl and mix it properly
2) make balls and give them any shape
3)cook the kebab on the non stick pan till light brown(both side)
Note=u can fry or bake these kebabs also
Serve hot with garlic chutney
Garlic chutney
Ingredients
1)green coriander=50 gm
2)peeled garlic=1rice spoon
3)green chillies to taste
4)salt to taste
5)curd=2 srving spoon
Method
Grind all the ingredients in the mixer(except curd)
Put it in the bowl and mix the curd in it very well with spoon and serve it
Note=do not add curd in the mixer ,because its diluted
Ingredients
1)grated raw papaya=1 cup
2)grated boil potatoes=1serving spoon
3)grated cottage cheese(paneer)=1rice spoon
4)capsicum grated=1rice spoon
5)garlic paste=1 rice spoon
6)dry mango=1rice spoon
7)green chilly paste to taste
8)salt to taste
9)coriander roughly grinded=1tea spoon
10)fine chopped green coriander=1rice spoon
11)spinach(palak)very fine chopped= 1 serrving spoon
12)olive oil=2 rice spoon
13)bread crums=2 rice spoon
Method
1)put all the ingredients (except oil)in the bowl and mix it properly
2) make balls and give them any shape
3)cook the kebab on the non stick pan till light brown(both side)
Note=u can fry or bake these kebabs also
Serve hot with garlic chutney
Garlic chutney
Ingredients
1)green coriander=50 gm
2)peeled garlic=1rice spoon
3)green chillies to taste
4)salt to taste
5)curd=2 srving spoon
Method
Grind all the ingredients in the mixer(except curd)
Put it in the bowl and mix the curd in it very well with spoon and serve it
Note=do not add curd in the mixer ,because its diluted
Tuesday, June 28, 2011
low cal tasty karelas(bitter gourd)
Low cal tasty karelas( bitter gourd)
Ingredients
1)karela=250 gm
2)saunf(aniseed)=1 tea spoon
3)amchoor(drymango or grated raw mango=1rice spoon
4)all mirch(red chilly powder)=1tea spoon
5)fine chopped onion=1serving spoon
6)roughly grinded coriander=1 rice spoon
7)mustard oil (or any oil u use)=2 rice spoon
8)turmeric powder=1tea spoon
9)salt to taste
Method
Peel the karelas and wash it,make acut centreof the each karela, in adeep non stick pan or karadhi put oil and keep on the gas(slow)
In a bowl mix all the masalas(accept onion and raw mango)
Fill the masalas in the karelas , now in the high flame when oil is fully hot put all the karelas and slow the gas stir and cover it for 2 minutes then again stir add onion and grated raw mango cover again for 3 minutes stir it again now do not cover stir it time to time when its brown karelas are ready to serve.
Note=u can make karelas without peeling also.cook in the non stick pan and use the slow gas for the low cal karelas
Ingredients
1)karela=250 gm
2)saunf(aniseed)=1 tea spoon
3)amchoor(drymango or grated raw mango=1rice spoon
4)all mirch(red chilly powder)=1tea spoon
5)fine chopped onion=1serving spoon
6)roughly grinded coriander=1 rice spoon
7)mustard oil (or any oil u use)=2 rice spoon
8)turmeric powder=1tea spoon
9)salt to taste
Method
Peel the karelas and wash it,make acut centreof the each karela, in adeep non stick pan or karadhi put oil and keep on the gas(slow)
In a bowl mix all the masalas(accept onion and raw mango)
Fill the masalas in the karelas , now in the high flame when oil is fully hot put all the karelas and slow the gas stir and cover it for 2 minutes then again stir add onion and grated raw mango cover again for 3 minutes stir it again now do not cover stir it time to time when its brown karelas are ready to serve.
Note=u can make karelas without peeling also.cook in the non stick pan and use the slow gas for the low cal karelas
Saturday, June 25, 2011
low cal yumy pappaya halwa
Ingredients
1)raw grated pappaya=2cup
2)sugar =3 rice spoon
3)almonds grated=2 rice spoon
4)kishmish=1rice spoon
5)olive oil =1rice spoon
Directions
put all the ingredients in the non stick pan
2)keep on the gas (full flame),stir it for 2minutes
3)slow the gas and cover the pan with lid for 5 minutes
4)again stir it ,add the oil and stir again for 3 minutes
5)put in the serving bowl
6)serve hot
note= dibetic people can have also ,only they can use suger free instead of sugar.
1)raw grated pappaya=2cup
2)sugar =3 rice spoon
3)almonds grated=2 rice spoon
4)kishmish=1rice spoon
5)olive oil =1rice spoon
Directions
put all the ingredients in the non stick pan
2)keep on the gas (full flame),stir it for 2minutes
3)slow the gas and cover the pan with lid for 5 minutes
4)again stir it ,add the oil and stir again for 3 minutes
5)put in the serving bowl
6)serve hot
note= dibetic people can have also ,only they can use suger free instead of sugar.
Tuesday, June 21, 2011
easy way to cook low ca yumyl bharwan baigun
Ingredients
1)medium or small size Bain gun=500gm
2)fine chopped onion=1 cup
3)roughly grinded coriander=2 rice spoon
4)salt to taste
5)Deghi all mirch to taste
6)dry mangoe(AMCHOOR)=2 tea spoon
7)saunf=1rice spoon
8)sarson oil(or any oil u use)=2 rice spoon
For garnish
Fine chopped coriander leaves=1 serving spoon
Method
Mix all the masalas in abowl and keep aside, then in non stik pan put oil and keep on the gas (low flame) ,make a cross cut all the banguns and fill the masalas ,in high flame put all the banguns stir it then simmer the gas add onion cover with the lid for 8 minutes ,again stir it gently ,when its soft(cooked) put in the serving dish and garnish with coriander leaves. serve hot
1)medium or small size Bain gun=500gm
2)fine chopped onion=1 cup
3)roughly grinded coriander=2 rice spoon
4)salt to taste
5)Deghi all mirch to taste
6)dry mangoe(AMCHOOR)=2 tea spoon
7)saunf=1rice spoon
8)sarson oil(or any oil u use)=2 rice spoon
For garnish
Fine chopped coriander leaves=1 serving spoon
Method
Mix all the masalas in abowl and keep aside, then in non stik pan put oil and keep on the gas (low flame) ,make a cross cut all the banguns and fill the masalas ,in high flame put all the banguns stir it then simmer the gas add onion cover with the lid for 8 minutes ,again stir it gently ,when its soft(cooked) put in the serving dish and garnish with coriander leaves. serve hot
Sunday, June 19, 2011
easy to make low cal tasty cold sandwitches
1)wheat sliced bread
2)corn= 1serving spoon
3)grated apple=1serving spoon
4)grated cucumber=1 serving spoon
5)fat less paneer grated=1rice spoon
6)low fat cream=100gm
7)honey=2rice spoon
8)lemon juice=2 rice spoon
9)salt to taste
10)roughly grinded black pepper=1 tea spoon
Method
In a big bowl put all the ingredients and mix it very well ,make the sandwitches with this mixture and serve in the serving bowl
You can serve the sandwitches grilled also
note= its very very tasty and healthy
2)corn= 1serving spoon
3)grated apple=1serving spoon
4)grated cucumber=1 serving spoon
5)fat less paneer grated=1rice spoon
6)low fat cream=100gm
7)honey=2rice spoon
8)lemon juice=2 rice spoon
9)salt to taste
10)roughly grinded black pepper=1 tea spoon
Method
In a big bowl put all the ingredients and mix it very well ,make the sandwitches with this mixture and serve in the serving bowl
You can serve the sandwitches grilled also
note= its very very tasty and healthy
Saturday, June 18, 2011
LOW CAL yummy corn khichri
Corn khichri
Ingredients
1)basmati rice=1 cup
2)corn=1 cup
3)salt to taste
4)jeera=1tea spoon
5)black peppr(roughly grinded)=1 tea spoon
Olive oil=1rice spoon
For garnish
Boiled potatoes=1cup chopped
2)onion fine chopped=1serving spoon
3)capcicum chopped=1serving spoon
4)very fine chopped coriander
METHOD
Put oil in a cooker and keep on the gas, when oil is hot add jeera and black pepper when its brown add rice and corn with 1.5 cup of water add salt also close the lid and wait for only 1 whistle, in the pan put oil 1 rice spoon in the nonstick pan and keep on the gas ,add onion and potatoes to gether stir them ,allow to brown on the slow gas, add the capcicum stir it properly , and switch off the gas,otherside open the cooker ,stir the khichri and put in the srving dish garnish with potato capcicum and coriander.
Serve hot with green chutney or curd.
Ingredients
1)basmati rice=1 cup
2)corn=1 cup
3)salt to taste
4)jeera=1tea spoon
5)black peppr(roughly grinded)=1 tea spoon
Olive oil=1rice spoon
For garnish
Boiled potatoes=1cup chopped
2)onion fine chopped=1serving spoon
3)capcicum chopped=1serving spoon
4)very fine chopped coriander
METHOD
Put oil in a cooker and keep on the gas, when oil is hot add jeera and black pepper when its brown add rice and corn with 1.5 cup of water add salt also close the lid and wait for only 1 whistle, in the pan put oil 1 rice spoon in the nonstick pan and keep on the gas ,add onion and potatoes to gether stir them ,allow to brown on the slow gas, add the capcicum stir it properly , and switch off the gas,otherside open the cooker ,stir the khichri and put in the srving dish garnish with potato capcicum and coriander.
Serve hot with green chutney or curd.
Thursday, June 16, 2011
low cal delicious salad
* 1)apple chopped=1 cup(small)
* 2)papaya fine chopped=1 serving spoon
* 3)banana chopped=1rice spoon
* 4)raw mango very fine chopped=1 rice spoon
* 5)cucumber fine chopped=1 cup
* 6)corns=1cup
* 7)boiled pottato fine chopped=1 cup
* 8)pine apple fine chopped=1 serving spoon
* 9)salad leaves chopped=1 serving spoon
* 10)salt to taste
* 11)rosted jeera=1 tea spoon
* 12)black pepper to taste
* 13) lemon juice(for dressing)1 serving spoon
* 14)rosted pea nut=1cup
Method
put all the ingredients in the big bowl mix it properly ,then serve in the serving bowl
Notes: u can serve this dish cold also,this is very very yum and nutricious,its good for the health also
* 2)papaya fine chopped=1 serving spoon
* 3)banana chopped=1rice spoon
* 4)raw mango very fine chopped=1 rice spoon
* 5)cucumber fine chopped=1 cup
* 6)corns=1cup
* 7)boiled pottato fine chopped=1 cup
* 8)pine apple fine chopped=1 serving spoon
* 9)salad leaves chopped=1 serving spoon
* 10)salt to taste
* 11)rosted jeera=1 tea spoon
* 12)black pepper to taste
* 13) lemon juice(for dressing)1 serving spoon
* 14)rosted pea nut=1cup
Method
put all the ingredients in the big bowl mix it properly ,then serve in the serving bowl
Notes: u can serve this dish cold also,this is very very yum and nutricious,its good for the health also
Tuesday, May 10, 2011
easy way to cook low cal baked pottatoes capsicums
INGREDIENTS
1)capsicums=4(medium size) each capsicum cut horizentaly into 3 pieces
2)boiled potatoes=4(mashed)
3)amchoor=1tea spoon
4)garlic paste=1 tea spoon
5)red chilly powder=to taste
6)coriander powder=1tea spoon(roughly grinded)
7)salt to taste
8)basen =2 rice spoon
9)oil=2 tea spoon
10)onion rings (round shape)
METHOd
Sauté onion rings in I spoon oil for 1 to 2 minute and keep aside
Put potatoes in the bowl mix all the masalas and mix it very fine ,then fill in the every piece of capsicum and ,roll in the basen and put in the oily baking dish and keep in the otg for 10 to 15 minutes in 220 temprature, when its lite brown garnish with onions and sauce .serve hot.
Its very very tasty
1)capsicums=4(medium size) each capsicum cut horizentaly into 3 pieces
2)boiled potatoes=4(mashed)
3)amchoor=1tea spoon
4)garlic paste=1 tea spoon
5)red chilly powder=to taste
6)coriander powder=1tea spoon(roughly grinded)
7)salt to taste
8)basen =2 rice spoon
9)oil=2 tea spoon
10)onion rings (round shape)
METHOd
Sauté onion rings in I spoon oil for 1 to 2 minute and keep aside
Put potatoes in the bowl mix all the masalas and mix it very fine ,then fill in the every piece of capsicum and ,roll in the basen and put in the oily baking dish and keep in the otg for 10 to 15 minutes in 220 temprature, when its lite brown garnish with onions and sauce .serve hot.
Its very very tasty
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