Contributor: Jayshree Zaveri (Pune, India)


# Almond Soup

# Minty Aloo

# Panch Ratna Paratha

# Chhupa Rustom

# Chocolate Brownie

 


 

Almond Soup

Ingredients :

Posted since : 17-06-2008 

  • Cauliflower - 250 gms

  • Almonds - 12 to 15

  • Milk - cup

  • Butter - 1 tbsp

  • Salt, pepper, oregano - as per the taste

  • Parsley - for decoration

Method :

  • Fry cauliflower in butter and add 3-4 cups water and pressure cook it till tender. Let it cool and blend in mixer.

  • Remove skin of almond and grind with milk and make a smooth paste.

  • Add this paste to cauliflower mixer and cook till thick.

  • Add salt, pepper and oregano as per the taste and decorate with parsley.

  • Serve hot.

 

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Minty Aloo

Ingredients :

Posted since : 17-06-2008

  • Baby potatoes boiled, peeled - kg

  • Mint leaves, finely chopped - cup

  • Oil - 3 tbsp

  • Cumin Seeds - tsp

  • Chat masala - tsp

  • Red chili powder - tsp

  • Lemon Juice - tbsp

  • Salt - to taste

Method :

  • Heat the oil. Add cumin seeds and let them splutter.

  • Add potatoes; fry for a second. Add salt, chili powder, chat masala, lemon juice and mint leaves.

  • Mix well and serve as a starter.

 

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Panch Ratna Paratha

Ingredients :

Posted since : 17-06-2008

  • Wheat flour - cup

  • Bajri flour - cup

  • Gram Flour - cup

  • Rice Flour - cup

  • Refined Flour - cup

  • Grated Carrot - cup

  • Grated Bottle Gourd - cup

  • Grated Radish - cup

  • Grated Potato - cup

  • Grated Beet Root - 1 cup

  • Chili Paste - 2 tbsp

  • Salt - to taste

  • Turmeric Powder - 1 tsp

  • Red Chili Powder - 1 tsp

  • Chat Masala Powder - 1 tsp

  • Oil - 3 tbsp

  • Curd - cup

  • Lemon Juice - 1 tbsp

  • Sugar - 1 tsp

Method :

  • Mix all the ingredients together.

  • Make soft dough using enough water. divide into equal portions and then roll giving light pressure and roast on non stick pan using ghee.

  • Serve hot with curd or raita or chutney or tomato sauce.

 

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Chhupa Rustom

Ingredients :

Posted since :  07-03-2008

    For green layer:

  • Green peas, half crushed - 1 cup

  • Ginger-chili paste - 1 tbsp

  • Garam masala - 1 tsp

  • Salt to taste

  • Coriander leaves, chopped -   cup

  • Oil - 1tbsp

  • Pinch of Cooking Soda and Asofoetida

  • For red layer:

  • Tomato, medium, scooped from inside - 4

  • For white layer:

  • Potatoes, boiled, smashed- 1 cup

  • Cornflour - 1 tbsp

  • Salt to taste

  • For brown layer:

  • Gram flour - 1cup

  • Rice flour - 2 tbsp

  • Salt to taste

  • Pinch of Turmeric Powder

  • Red Chili Powder - 1 tsp

  • Salt - to taste

Method :

  • For Green layer :

  • In a pan heat oil, add asafoetida and soda and green peas fry for a minute and then add salt, garam masala and coriander.

  • Crush it coarsely after it cools, and keep aside.

  • For Red layer :

  • Wash the tomatoes properly and slice the top lightly.

  • Stuff green peas mixture in tomato. Make sure they are tight and sealed properly.

  • For White layer :

  • Mix the ingredients mentioned for the white layer and cover tomato balls with it.

  • For Brown layer :

  • Mix everything mentioned for the brown layer, with enough water, and make a thick batter.

  • Dip the balls in it and fry till golden brown.

  • Cut it from centre and serve with green chutney and tomato ketchup.

 

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Chocolate Brownie

Ingredients :

Posted since : 23-12-2008

  • Mithai Mate - 1/4 tin

  • Maida - 1 cup

  • Cocoa powder - 3 tbsp

  • Powder sugar - 50 gms

  • Butter - 100 gms

  • Melted Dark Chocolate - 50 gms

  • Milk - 1/3 cup

  • Baking Powder - 1/4 tsp

  • Soda - 1/4 tsp

  • Curd - 2 tbsp

  • Chopped Walnut - 1 cup

Method :

  • Sieve maida, soda and baking powder.

  • Beat sugar, butter and mithai mate till light.

  • Add maida mixture, curd and milk.

  • Add melted dark chocolate, 3/4 walnut and keep 1/4 for decoration.

  • Mix well and bake in preheat oven on 180 degree for 25 minutes

  • One can make sizzling brownie - on sizzler plate; place brownie and vanilla
    ice cream and pour hot chocolate sauce over it and gallop before sizzling
    noise stops.

  • It taste yummy with vanilla ice cream.

 

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