Recipes

  • MUSHROOM-65-RECIPE

    MUSHROOM-65-RECIPE

    MUSHROOM-65-RECIPE: Ingredients: Mushroom-1/2 kg; rice flour, Maida flour and corn flour, ginger-garlic paste and lemon juice- each I tsp;  chilli powder and garam masala powder- each ½ tsp; turmeric powder- ¼ tsp; onion sheet, oil and salt. Method: Wash and clean the mushroom and chop it. Add corn flour, rice flour, ginger –garlic paste, chilli…

  • KAJU KATHLI- RECIPE

      KAJU KATHLI- RECIPE: Ingredients: Cashew-1 ½ tumbler; sugar-1 tumbler; cardamom powder- ¼ tsp; silver leaves. Method: Grind the cashew in the mixi. Keep the pan on the stove and put sugar in it. Add ½ tumbler water and prepare jeera.  When right stage comes, add cashew and cardamom powder and stir.  After this mixture…

  • GHEE MYSORE PAK- RECIPE

      GHEE MYSORE PAK- RECIPE: Ingredients: Cleaned gram dhal  flour- and sugar each- 1 tumbler; ghee- 1 ½ tumbler; Method: Keep a nonstick tawa on the stove and fry the flour for 5 minutes in medium flame  after the flour is cooled , mix it with the ghee, without any  tumors  in the same pan,…

  • MASHROOM SOUP- RECIPE

    MASHROOM SOUP- RECIPE: Ingredients: Mushroom- 300 gram; milk- 2tumblars; green peas; cooked corn each1/4 tumbler, garlic-2; ; onion-1/2;butter- 3 tsp; cleaned maitha flour- 2 tsp; chilli powder- ½ tsp; pepper powder- ¼ tsp and salt. Method: Wash the mushroom and cut it after drying, into small pieces. Put a little butter in the pan, and…

  • GOOSEBERRY BIRIYANI-RECIPE

      GOOSEBERRY BIRIYANI-RECIPE: Ingredients: Basmati rice- 2 tumblers; big size goose berries -10;  scrapped coconut- ½ tumbler;  big onion-3; green chilli- 4; – cloves and cinnaman  each 2; masala powder-1 tsp; ginger- garlic paste; coriander leaves ; oil and salt. Method: Soak rice for 20 minutes and    boil. Remove seeds from the gooseberries and…

  • SAGO CUTLET RECIPE

    SAGO CUTLET RECIPE- : Ingredients: Sago-1 tumbler; small onions-10;  chilli, garlic  cloves-  4 each; bread pieces-2; masala powder-1  tsp; coriander leaves, oil and salt. Method: Pour water in the sago and allow it to remain till it can be mixed ed as a flour.  Pour oil in the pan , heat it , sauté with…

  • BOTTLE GAURD ADAI- RECIPE

    BOTTLE GAURD ADAI- RECIPE: Ingredients: Big bottle guard -1; jeeraga sampA rice- 1 tumbler;  tur dal- ½ tumbler; Bengal gram  and urid dal- ¼ tumler- each; small onion- 100 gm; dry chilli-5; asafetida powder, mustard and cumin seeds- each 1 tsp; tamarind, curry leaves and coriander leaves , oil and salt. Method: Soak the rice…

  • PUNJAB MUTTON CURRY- RECIPE

    PUNJAB MUTTON CURRY- RECIPE

    PUNJAB MUTTON CURRY: Ingredients: Mutton; salt; ginger- garlic paste; chili powder- 1tsp ; garam masala, curd;  ghee- 3 tsp;  cinnamon, cloves, dry chilli, pepper, tomato dry , fenugreek leaves, and cinnamom. Method: Chop mutton in the desired size and clean. Drain the water. Add salt, ginger –garlic paste and garam masala and chili powder and…

  • VERMICELLI CUTLET- RECIPE

    VERMICELLI CUTLET- RECIPE: INGREDIENTS: Tapioca Vermicelli -1 tumbler;  Bengal gram, tur dal  and chopped onion- each 1 tumbler; green chilli -5 ; aniseed- asafetida- each 1 spoon; ginger- small piece, curry leaves and coriander leaves;  oil and salt. Method: Soak the dals for 4 hours. Add green chilli, ginger, asafetida, curry leaves and salt coarsely.…

  • TRI- DAL VADA – RECIPE

    :TRI- DAL VADA – RECIPE Ingredients: Uridal, tur dal and Bengal gram dal-each- 1 tumbler’ dry chilli-10; ghee-2 tsp; pepper, cumin seeds oil and salt. Method: Soak the dal varieties for 2 hours, drain the water and then grind them with pepper, cumin seeds, dry chilies and salt coarsely. Add ghee and mash the paste.…