Recipes

  • 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.…

  • MILK HALVA- RECIPE

    MILK HALVA- RECIPE: Ingredients: Milk- 1 liter; ghee and sugar- each- ½ tumbler; vinegar – 2 tbsp. Method: Boil ½ liter milk. When milk surges, add vinegar in the milk.  Milk  will coagulate if it does not coagulate clearly, add little more vinegar. Filter the coagulated milk in water  and filter again.  After that, mash…

  • URID DAL LADDU- RECIPE

    URID DAL LADDU- RECIPE: Ingredients: Sugar- 1 tumbler; black & white urid dal – each half tumbler, cardamom-2; ghee-as required. Method: Fry both the urid dals separately in a pan. After they are cooled, grind them in a mixi with the cardamom.  Then add sugar and grind again. Adding heated ghee with the ground flour…