PUDDING CORNER

BREAD PUDDING:

INGREDIENTS:

• 1 cup milk
• 2 cups bread crumbs
• 1 cup flour
• 1 cup raisins,chopped
• 1 small cup preserved strawberries
• 1 cup sugar
• 1 tsp cinnamon

METHOD:

• Mix sugar with butter and make a paste
• Soak bread in milk and soda.
• Mix and add all other ingredients.
• Steam for two hours.
• Serve with whipped cream or ice cream.

BREAD AND APPLE PUDDING:

INGREDIENTS:

• 2 cups bread, diced
• 2 apples, peeled, cored and sliced
• 1 cup milk
• sugar to taste

METHOD:

• Mix apples with sugar and add bread to it.
• Put mixture in a pudding dish.
• Now pour enough milk to cover.
• Bake in moderate oven for 30 minutes.
• Use equal amount of apples and bread.
• Decorate with vanilla ice cream or anything you like.
  

BREAD AND CHOCOLATE PUDDING:

INGREDIENTS:

• 2 square chocolate, grated
• 1/4 cup sugar
• 4 cups milk, boiled
• 2 cups bread crumbs
• 3 eggs

METHOD:

• Melt the chocolate in half a cup water.
• Soak bread crumbs in milk for about 5 minutes.
• Mix chocolate, eggs, sugar, milk and bread crumbs together.
• Put into a buttered baking dish and bake in moderate oven for about 25 minutes.
• Serve with ice cream or decorate it with chocolate chips.

BREAD CUSTARD PUDDING:

INGREDIENTS:

• 1/2 Cup bread, cut into squares
• 2 cups milk
• 1/4 cup sugar
• 1/3 cup raisins, seedless
• 1 tsp vanilla flavour

METHOD:

• Butter bread pieces and put into a baking pan.
• Beat egg and sugar together.
• Add a little vanilla flavour and milk.
• Mix well, pour over bread and keep aside for half an hour.
• Sprinkle raisins on top and mix them into mixture.
• Bake until light brown.

TOMATOES AND POTATOES

SOME HANDY HINTS FOR YOU:

POTATOES:

• The best french fries are fried twice. first soak cut potatoes in cold water for 1 hour. Drain and wipe dry. Fry for a shot period. Drain off grease and refry them a second time until golden brown.
  

CRUNCHY TATERS:

• Sprinkle a little flour on potatoes when frying for extra crunchiness.
  

NUTRITIOUS POTATOES:

• For extra nutrition add powdered milk to mashed potatoes and stir well.
  

BROWN POTATOES:

• To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 tsp cream of tarter ; drain and proceed with recipe.
  

BUDDING:

• To keep potatoes from budding, place an apple in the bag with the potatoes.
  

TOMATOES:

• Put tomatoes with an apple in a paper bag pierced with a few holes. let stand at room temperature, away from direct sunlight or they will get soft, for 2-3 days.
  

SELECT TOMATOES:

• Look for firm, plump, colourful tomatoes. They should feel heavy for their size and be free from blemishes. When rich in colour, tomatoes are ready to eat.
  

STUFFING TOMATOES:

• Cut the tomatoes in half, or cut a slice off the top. Scoop out the seeds and pulp with a spoon. Turn the hollowed-out tomato upside down on paper towels to drain for at 15 minutes before stuffing.
  

PEELING TOMATOES:

• Use a sharp knife to carefully cut a shallow x-shaped slash on the bottom of the tomatoes. Then drop them in a pot of boiling water for about 5 seconds for very ripe tomatoes.(10 seconds for firmer tomatoes). Use a slotted spoon to transfer the tomatoes to a bowl of ice water; let stand for about 1 minute. When tomatoes are cool enough to handle, use a paring knife to pull off the skin.

STEWING TOMATOES:

• Place peeled whole or cut-up tomatoes in a saucepan without a water. Season with salt, pepper, and a pinch of sugar. Simmer, tightly covered, over low heat until done. 10 to 15 minutes, stirring occasionally. Cook in stainless steel, enamel or some of the newer coated pans.

BAKING TOMATOES:

• Halve crosswise, dot with butter and season as desired. bake in hot oven for 10-15 minutes.

GRAB SOME ICE

GRAB SOME ICE AND COOL IT OFF:

Few chilled ways to beat the heat:

• Soon after you reach home after an outing in the hot sun, rub eyes, forehead, cheeks, neck, hands and soles with an ice cube.

• Every alternate day,give your foot an ice-cold bath. Sit on the chair, soak feet in a bucket of cold water and cover your head with a wet cloth. It diverts the blood circulation to the lower part of the body and keeps you cool.

• Dip a sponge in ice cold water and place it on the lower abdomen, this clears the gas deposites in the intestine. Do this once a week.

• Boil two glasses of water, cool it and drink it while it is lukewarm with one one spoon of honey.Do this every day. Honey is the solution to all body heat problems.

• Give yourself a cold hip-bath everyday. Sit in a tub and soak yourself in ice cold water, but only till your lower abdomen.using a cloth dipped in this water , wipe the other parts of your upper body. This helps your body to have good circulation and rejuvenates your vital organs.

SHAKES (5)

FRUIT SHAKE:

INGREDIENTS:

• Green grapes (seedless)
• Kiwis
• Red Pears
• Red Apples
• strawberry
• Milk
• Sugar
• Cashewnuts
• Pinch of Pepper Powder
• Vanilla Icecream

METHOD:

• Grind together all the fruits with milk and sugar in blender.
• Add cashew powder to this shake and sprinkle pepper powder on top.
• Serve in tall glasses with vanilla icecream as topping.
• Enjoy this easy and healthy fruit shake.

BANANA MILK-SHAKE:

INGREDIENTS:

• 1 ripe medium banana
• 400 ml. milk chilled well
• 2 tsp. sugar
• 2 drops vanilla essence
• 1 drop yellow colour (optional)

METHOD:

• Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
• Add all other ingredients, whip with an electric whipper.
• Whip till the milkshake is frothy.
• Pour into a tall glass.
• Serve very well chilled.
• Note: One may add a tbsp. of finely chopped banana pieces at the bottom of each glass before pouring, if desired.

STRAWBERRY MILK SHAKE:

INGREDIENTS:

• 250 gms fresh Strawberrys
• 1 litre fresh Milk
• Sugar as per taste
• Strawberry Ice Cream

METHOD:

• Wash the strawberry and chop it finely.
• In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth
  paste.
• Add the rest of the milk and blend it once again.
• Strain it with a mesh into a large jar. Let this cool at least 2 hours.
• Serve it in tall glasses with a scoop of strawberry ice-cream.

CARROT MILKSHAKE:


INGREDIENTS:

• 10 baby carrot
• 1/4 cup sugar
• 2 cups boiled cold milk
• Pinch of cardamom (powdered)

METHOD:

• Grate the carrots and blend all the ingredients.
• Refrigerate for half an hour and enjoy the carrot milkshake
  

APPLE SHAKE:

INGREDIENTS:

• 1 apple, peeled, deseeded and chopped
• 2 glass milk
• 4 tbsp sugar

METHOD:

• Run apple, milk and sugar in mixie, till apple is crushed completely.
• Chill the Shake.
• Pour into glass, from a height; so froth forms.
• Serve cold.

CHICKEN RECIPES (7)

ROASTED MASALA CHICKEN:

INGREDIENTS:

• 1 kg chicken
• 1 cup onions-sliced
• 1/2 cup oil
• ginger
• 1 tbsp grated coconut
• 4-5 green chilies
• 1/2 tsp pepper
• 2-cardamom
• 1/2 tsp chili powder
• 1/2 cup curd
• salt to taste

METHOD:

• Clean the chicken, wash and wipe dry.
• Fry the onion slices in hot oil till brown and crisp.
• Drain and reserve.
• Grind all the ingredients listed above( from ginger to chili powder) to a smooth paste.
• Combine this paste with curds, salt and fried onions.
• Rub some of this mixture inside the chicken and pour the rest over it.
• Cover and marinate in frig over night.
• Place the chicken in a baking dish.
• Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in which onions were fried.
• When the top side is done, turn the chicken and cook the other side.
• Serve hot with Roti and Dal.
  

FRIED CHICKEN CURRY:

INGREDIENTS:

• 1 kg chicken
• 1/4 cup maida
• 1/4 curry powder
• salt to taste
• oil to fry
• 1 tbsp garlic-minced
• 1 cup onions-chopped
• 1/2 cup tomato ketchup

METHOD:

• Clean the chicken, remove the skin and cut into joints.
• Cook the back, wings and neck pieces with 1 cup of water and salt .
• Strain and reserve the stock.( use the meat from pieces in other recipe)
• Combine maida with ½ the curry powder and salt.
• Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
• Heat about 3 tbsp of the oil in which the chicken was fried.
• Add garlic and fry till brown. Add onion and fry well.
• Add the remaining curry powder, salt and about 1 cup of stock.
• Cover and simmer till the chicken is cooked.
• Add the tomato ketchup and simmer for 2 more minutes.
• Serve hot with fried rice, plain rice or noodles
• garnish with onions and coriander.

CHICKEN KEBAB PULAO:

INGREDIENTS:
For Pulao :

• 2 cups basmati rice
• 1/3 cup ghee
• 1 cup-sliced onion
• 2 tsp garlic-minced
• 6 cloves
• 6 cardamoms
• 2 sticks cinnamon
• 2-blades mace
• a big pnich saffron (soaked in little milk)
• 2 tbsp raisins
• 2 tbsp almonds( blanched and sliced)

For Chicken :

• 1 small (About 750 gms)
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1 1/2 tsp coriandar powder
• 1/2 tsp black pepper powder
• 1 tbsp poppy seeds
• 1 tbsp almonds
• 1/2 cup curd
• 5-6 tbsp oil or ghee
• 1/2 cup onion
• 4 flakes garlic-chopped
• salt to taste

METHOD:

For Pulao :

• Wash the rice well. Drain completely.
• Add 4 cups of water and soak for ½ hour.
• Heat the ghee in a thick bottomed pan.
• Add all the ingredients from onion to mace.
• Fry till the onion is golden brown.
• Add the rice with the soaking water. Add salt.
• Crush the soaked saffron in milk and add to rice.
• When the water begins to boil, cover the pan tightly and lower the flame.
• Leave undisturbed till the water is absorbed and rice is cooked.
• Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.

For Chicken :

• Clean the chicken and wipe dry. Prick all over with a fork.
• Powder poppy seeds and almonds together.
• Mix them with rest of the masala , curds and salt.
• Rub some of this paste inside the chicken.
• Fill the chicken with some of the pulao and truss securely.
• Rub some of the curd mixture over it.
• Heat the ghee or oil in a kadai. Fry onion and garlic.
• Add the chicken and fry, turning it carefully a couple of time.
• When the chicken is browned, add the remaining curd mixture.
• Cover and simmer till the chicken is cooked.
• To serve, arrange the pulao on a serving dish.
• Untruss the chicken and place over the pulao.
• Pour the gravy from the kadai over it.

MURGH-METHI (fenugreek chicken):

INGREDIENTS:

• 1 kg chicken
• 4-5 tbsp oil
• 3 cloves
• 3 cardamoms
• 2 pieces cinnamon
• 4 garlic-chopped
• 1 cup onion-chopped finely
• 1 1/2 tbsp curry powder
• 1 tbsp poppy seeds-roasted and powdered
• 1 tbsp tomato puree
• 1 1/2 cup fenugreek leaves (methi bhaji) chopped
• 1 cup coconut milk

METHOD:

• Simmer till the chicken is cooked.
• Clean, skin and joint the chicken.
• Heat the oil in a fry pan and add cloves, cardamom and cinnamon.
• Add garlic and onion and fry till light brown.
• Add the curry powder, poppy seed power and tomato puree.
• Cook stirring till the raw smell of curry powder is lost.
• Add the chicken pieces, salt and ¼ cup of water. Cover and simmer on slow flame.
• When the chicken is half cooked, add the fenugreek leaves.
• Add the coconut milk.
• When the curry begins to boil, remove from fire.
• Serve hot with steamed rice or chapathi.

CHICKEN CHILLI FRY:

INGREDIENTS:

• 1/3 cup oil
• 1 1/2 cup onion-thinly sliced
• ginger-sliced
• 8 flakes garlic-sliced
• 4 slit green chillies
• few red chilies-broken into pieces
• 750 gms chicken joints
• 2 tsp tamarind paste
• salt to taste

METHOD:

• Heat the oil in a kadai .
• Add onion, ginger and garlic and fry till light brown.
• Add green and red chilies, chicken joint and salt.
• Fry, stirring all the time till the chicken turns light brown.
• Add tamarind paste, salt and ½ cup of water.
• Cover and simmer till the chicken is cooked.
• Open the lid and increase the heat till the gravy is thick enough to coat the chicken pieces.

CHICKEN CUTLET:

INGREDIENTS:

• 500 gms chicken minced
• 2 tbsp oil
• 1/2 cup onion-minced
• 2 tsp garlic-minced
• 1 tsp ginger-minced
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp-garam masala powder
• 1 tbsp coriander leaves-chopped
• 1 tbsp mint leaves-chopped
• 2 slices of bread
• egg and bread crumbs to coat
• oil to deep fry
• salt to taste

METHOD:

• Heat the oil in a kadai.
• Fry onion, garlic and ginger till fragrant.
• Add chili and turmeric powder, chicken mince and Salt.
• Fry for 2-3 minutes.
• Cover and cook on low flame till the chicken is tender
• Add garam masala, coriander and mint leaves.
• Stir till the excess moisture is dried.
• Break the bread into very tiny pieces and add to the chicken mixture.
• Stir well and let the mixture cool.
• Shape the mixture into cutlets, coat with egg and bread crumbs.
• Deep fry in hot oil till golden brown.
• Drain on kitchen paper and serve hot.

MURGH-HANDI:

INGREDIENT:
For Chicken :

• 1 kg chicken
• 2 tbsp lime juice
• 1/2 cup curd
• 2 tsp ginger garlic paste
• 1 1/2 tsp chilli powder
• 1 tsp garam masala
• salt to taste
• 2 tbsp oil

For Gravy :

• 1/2 cup tomato pureee
• 150 gms onions
• ginger
• 1 tsp chilli powder
• few green chillies
• ghee or oil - 5 tbsp
• cloves, cinnamon, cardamoms
• 2 tsp kasoori methi
• salt - to taste
• 2 tbsp fresh or clotted cream

METHOD:

• clean and joint the chicken.
• Heat oil, add fennel and fenugreek.
• When they splutter add curry leaves, garlic and ginger.
• Fry for 1 minute.
• Add anion and fry till golden brown.
• Add all the powders and stir well.
• Add tomato puree and 1-1 1/2 cup of water.
• Add chicken and salt.
• Cover and simmer till the chicken is cooked.
• Serve with steamed rice.

CHUTNEYS (4)

ROASTED GREEN CHILLI CHUTNEY:

INGREDIENTS:

• ½ cup grated coconut
• 1/2 cup roasted gram
• 10-12 green chillies
• 1/4 tsp asafetida powder
• 1/4 tamarind
• salt to taste
• 2 tbsp oil

For Seasoning ( Tadka):

• 1 tbsp oil
• 1 tsp mustard
• 2 tsp black gram (urad) dal
• few curry leaves
  

METHOD:

• Heat oil in a small fry pan.
• Roast green chillies till they loose the green colour.
• Add gram and roast till light brown.
• Add asafetida, mix well and remove from fire.
• Allow to cool.
• Grind all these with tamarind and coconut, to a paste with some water.
• Add salt as per taste.
• Heat oil for seasoning. Add mustard.
• When it splutters, add dal and curry leaves.
• Fry for few seconds and add to the chutney.
• serve it with rice or chapathis.

GARLIC COCONUT CHUTNEY:

INGREDIENTS:

• 4-5 coconuts
• 1/2 tamarind
• 8-10 garlic flakes
• salt to taste
• 1 tbsp oil

METHOD:

• Heat oil, fry garlic till brown and remove.
• Roast red chillies in the remaining oil in the pan.
• Grind coconut with roasted garlic, chilies and tamarind to a paste, with some water.
• Add salt to taste.

GREEN TOMATO CHUTNEY:

INGREDIENTS:

• 1/2 kg green tomatoes
• 5 tbsp oil
• 10-12 red chillies
• 2 tbsp black gram(urad) dal
• 2 tsp mustard
• little asafetida
• salt to taste

METHOD:

• Heat 3 tbsp of oil and fry chopped tomatoes till soft.
• Allow to cool.
• Heat remaining oil and fry chillies, dal , mustard and asafetida.
• Grind all these with tomatoes.
• Add salt to taste.

MANGO AND COCONUT GRATED CHUTNEY:

INGREDIENTS:

• 1 cup finely chopped mango pieces
• 1 1/2 cup coconut
• 6-8 roasted red chillies
• jaggery (to taste)
• salt to taste

For Seasoning ( tadka) :

• 2 tbsp oil
• 1 tsp mustard
• few curry leaves

METHOD:

• Soak mango bar pieces in about 2 cups of water till soft.
• Grind grated coconut with chillies and ½ the mango pieces.
• Mix in the remaining pieces with the soaking water.
• Add jaggery and salt to taste.
• Heat oil for seasoning.
• Add mustard.
• When it splutters, add curry leaves.
• Add the prepared seasoning to the chutney.
• The chutney is of thick pouring consistency.
• Add water, if needed.

TIME FOR BREAKFAST

DAHI-VADA:

INGREDIENTS:

• urad dal - 1 cup
• moong dal - 2 tablespoon
• curd/yogurt - 3 cups
• jeera - 2 tablespoon
• 2-3 dry red chillies
• coriander leaves- a small
• sugar - 1/4
• salt to taste
• oil for frying.

METHOD:

• Soak both the dals overnight or 6-8 hours, grind it to smooth paste.
• Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
• Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
• Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5-10 second.
• After that take the vadas out and squeeze any excess water with hand and put it in the curd.
• Finally, you can garnish your dahi vada with coriander leaves.
• If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.

ALOO PARATHA:

INGREDIENTS:

• 200- gms chapati atta
• 1-tsp jeera
• 2-tsp chilli
• 1/2 tsp turmeric powder
• 3-4 tbsp yoghurt (dahi)
• 2-tbsp cooking oil
• 2-3 medium sized potato
• salt to taste

METHOD:

• Boil 2 - 3 medium sized potato, remove skin and mash it.
• In one bowl take 200 gms chapati atta.
• Add jeera, chilli powder, turmeric powder and salt.
• Mix it well.
• Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil.
• Add little water to make a soft dough.
• Keep a side for about 15 to 20 minutes.
• Make frying pan (tava) hot on medium heat.
• Take small ball from dough and roll it for a while.
• Then just apply a little oil by four fingers and fold it into half.
• Again apply little oil and fold it. It will get triangular shape.
• Roll it in triangular way.
• Place it on hot tava.
• When it gets little brown, apply oil or ghee.
• Turn it and again apply oil or ghee on other side.
• Keep turning simultaneously until it gets golden brown.

CABBAGE PARATHA:

INGREDIENTS:

• 1/4 cabbage
• salt
• 3-4 cups wheat flour
• any garam masala 1 tsp
• ghee
• green chillies
• coriander

METHOD:

• Shred the cabbage (with sharp knife,) finely.
• Put it in a large bowl, sprinkle some salt over it and keep aside.
• Chop chillies and coriander very fine and add to cabbage.
• Put garam masala, wheat flour, add little water and knead well.
• (Try to use less water, as cabbage will leave some juice.) you can add more flour if necessary.
• Heat tava, roll out paratha of kneaded flour, use ghee for roasting.
• Roast well.
• Eat with pickle, dahi or (garlic) chutney.

KHEEMA-PARATHA:

INGREDIENTS:

• 500g wheat flour
• 200g mutton kheema
• 1 tsp coriander powder
• 2gm garam masala
• 50g onions, chopped
• 1/2 tsp chili powder
• a pinch of turmeric
• 75g oil
• 1 egg
• 1 bunch of cilantro
• 1/2 tsp ginger-paste
• salt to taste

METHOD:

• Boil the kheema in salted water until it is tender.
• Heat oil in a pan, add onions and fry until brown.
• Also add ginger-garlic paste, turmeric,chili powder, coriander powder, garam masala.
• Boiled kheema and fry for 5 minutes.
• Add chopped coriander leaves and remove from heat. Keep aside.
• Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
• Then make small balls from the dough, roll into thin triangle shaped chapathis.
• In the middle, place kheema curry and spread till end.
• Place another chapathi over this and close the edges by pasting using beaten egg.
• Fry these parathas over flat pan on both sides until golden brown using oil.

DHOKLA:

INGREDIENTS:

• 1 cup gram flour
• 1 cup water
• 1 1/2 tsp sugar
• 1/2 tsp citric acid
• 1 tsp soda bicarb
• 2 green chillies
• 1/2" piece ginger grated
• 2-3 drops yellow colouring
• salt to taste

For Seasoning:

• 1/2 cup coconut
• 1/2 mustard seeds
• 1/4 cup coriander chopped
• 1 tbsp oil.

METHOD:

• Warm the water. Take flour in a large bowl.
• Place sugar and citric acid in a cup. Place soda bicarb in another cup.
• Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger.
• Mix well with palm till smooth.
• Place the pressure cooker on gas with 1 litre water and stand.
• Grease a round cooker or cake tin and place in the cooker.
• Allow to heat.
• Add sugar solution and colour to better. Mix well till light and fluffy.
• Add soda solution and mix well.
• Pour into prepared tin before the foam goes down.
• Do not touch spoon now.
• Cover tin with a perforated lid and close cooker.
• Cook without whistle for 13-14 minutes.
• Remove tin and allow it to cool.
• Cut in cubes and remove with spatula. Heat oil in a small pan.
• Add mustard seed, allow to splutter.
• Pour over dhokla cubes. Sprinkle coconuts and coriander.
• Transfer to serving dish. Serve hot or cold with green chutney.