non veg recipe - mutton pulao

Ingredients:

1. 500g basmathi rice
2. 500g mutton
3. 100g onions,thinly sliced
4. ½ tsp cumin seeds
5. 1 stick cinnamon
6. 2 bay leaves
7. 4 green cardamoms crushed
8. 4 cloves
9. 2 black cardamoms crushed
10. 6-8 peppercorns
11. 1tsp red chilli powder
12. 1tsp garam masala powder
13. ¼ tsp turmeric powder
14. 650 ml water
15. 2 tbsp oil
16. salt to taste
    

Method:

1. Wash and soak the rice for half an hour. Drain the rice and keep aside.
2. Heat oil in a 2 litre deep dish on 100%power for 40 secs. Add the whole spices and microwave on 100% power for 35 sec.
3. add onions & microwave on 100%power for 3:30 mins
4. Add the rice salt spices mutton pcs and water. Mix and microwave partially covered, on 100%power for 15 mins.
5. Allow to stand, covered for 8 mins before serving. Garnish with tomato pieces and coriander leaves.

Cake recipe - Chocolate sponge cake

Ingredients:

1. 170g plain flour
2. 170g castor sugar
3. 175g white butter.
4. 1.5 tsp baking powder
5. 1 tsp chocolate/vanilla essence
6. 3 eggs
7. 30g cocoa powder
8. 50 ml milk
9. 1 tbsp dark rum (if reqd)

Method:

1. Cream together the butter and sugar. Add the eggs 1 at a time.

2. Beat it well after each addition

3. Sieve together the flour, baking powder and cocoa powder. Gently fold in the flour mixture, rum and milk alternately. Add the essence and fold gently.

4. Pour the batter into a 1 litre medium dish lined with butter paper and microwave on 100% power for 4:35 min. till the top feels jus firm.

5. Allow the cake to stand for 9-10 min in the oven before turning onto a wire rack to cool.

6. Cool the cake completely, before cutting into slices. Store in an airtight container to prevent it from drying up.

sweet recipe - Basundi

Ingredients:

1. 500ml full cream milk.
2. 150g khoya
3. 150g castor sugar
4. 1 tsp green cardamom powder
5. ½ tsp kewra essence
6. 15 almonds chopped
7. 15 cashew nuts, chopped
8. a pinch of saffron

Method:

1. Boil milk in a 1.5 litre dish at 100%power for 3 mins. Reduce power level to 80% and microwave further for 10:00 mins. Stir it twice during cooking.

2. Add khoya and microwave at 80% for 5:25 mins.

3. Stir 3 times during cooking.

4. Add sugar, cardamom powder, kewra essence and saffron dissolved in a little lukewarm milk. Stir it till sugar is completely dissolved.

5. Garnish with the chopped nuts. Serve chilled.

The forbidden kingdom - movie i enjoyed

Jackie chan and jet li have joined together to make the forbidden kingdom a success. The movie had a great opening in china as well as the international market. The story is about a kid who is interested in Chinese martial arts, is selected to return the staff and release the monkey king. The characterization of the monkey king(jet li) is different and enjoyable. The most important plus of the movie is the stunts! A dual between jet li and jackie is appreciable. Both the kung fu kings have exhibited their talents with ease.

Considering the minuses of the movie, there isn't strong storyline to think about. The movie is purely to enjoy and there is not much details to keep up with the story. The background score also does not go well with the scenes.
On the whole movie is to enjoy with even emotions to play.

SEVEN - the movie review

The most favorite movie i have ever seen is Seven! Brad pitt has done an excellent job. Not to leave out the performance of morgan freeman, the veteran actor has shown all the diagonals of acting. The story is about tracking a serial killer who wants to show the society the negligence of sins made by the people.Kevin spacey plays the role of the serial killer (john doe). The killer chooses his victims based on the seven deadly sins - greed,gluttony,sloth,wrath,pride,envy and lust. The appearance of the killer at the end of the story is a completely different move by the director,David fincher. Morgan freeman guides the new officer brad pitt and the conversations between the both are appreciable. The background score of the movie is quite supporting to the story line and is limited. Darius khondji,the director of photography has done a splendid job with his camera and it is a feast to the audience. Gary wissner the art director is an added advantage to the movie. Even the names chosen were attractive like david mills, somerset, john doe. On the whole this movie showed a new dimension of cinema.

sri

veg recipe - palak paneer

Ingredients

Spinach - 500 gms

Onions - 5 medium sized

Garlic - 2-3 flakes

Cooking oil - 6-7 tbsps

Cummin seeds - 1 tbsp

Paneer - 150-200 gms

Salt to taste

Garam Masala, Geera Powder, Chilli Powder

Method

1.Cook the spinach in water.

2.Drain the water and then make puree of the spinach leaves.

3.Cut 4 of the onions finely and saute them till transparent.

4.Grind the other onion and the garlic flakes to a fine paste.

5.Add this paste to the sauted onions. Also add the puree and the spice

powders. Add some water if necessary.

6.Let boil for a minute or two.

7.Cut the paneer to cubes of desired size (preferably not too small). Fry

this in oil till golden brown,

8.Add this paneer to the prepared palak.

9.Serve hot with rice or rotis.

veg recipe - Mix veg curry

Ingredients

1 cup mixed vegetables sliced, boiled

(use carrot, cauliflower, beans, peas, potato, etc.)

1 tomato sliced

1/2 coconut grated

1/2 tsp. ginger grated

1/2 tsp. garlic crushed

3 green chillies

1 tbsp. sesame seeds

1/2 tsp. each cumin, mustard seeds

1/2 tsp. red chilli powder

salt to taste

1 tsp.lemon juice

2 cloves

1" piece cinnamon

2 tbsp. butter

Method

1.Drain the boiled vegetables, keep stock aside.

2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.

3.Heat butter, add seeds, allow to splutter.

4.Add ginger, garlic and paste.

5.Stir fry for 3-4 minutes.

6.Add vegetables except tomatoes.

7.Add 1/2 cup stock. Cover, simmer for 5 minutes.

8.Add salt, chilli powder,tomatoes and cook till gravy is thick.

9.Serve hot with parathas or chappatis

veg recipe - Nan

Ingredients:

3 cups self-raising flour (maida)

1 tbsp oil

2 tbsp butter

1/2 cup curds fresh

salt to taste

1/2 tsp baking soda (soda - bicarb)

warm milk for kneading.

METHOD

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is

like course crumbs, add

milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep

aside for 5 - 6 hours.

Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if

required.

Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert

griddle and roast over

the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

veg dosa - masala dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala:

Ingredients

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste

Method:

Chop potatoes coarsely. Chop green chillies.

Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter.

Add chillies and onions. Fry till tender.

Add turmeric, salt, potatoes, coriander.

Mix well.

veg dosa - mixed dal dosa

INGREDIENTS:

1 cup rice

1/3 cup each yellow moong, channa, udad dal

2 tbsp. curds

1/2 tsp. soda bicsarb

2 tbsp. oil

salt to taste

oil to shallow fry

Method:

Wash rice separately and dals toghether.

Soak in plenty of water and keep aside for 5-6 hours.

Wet grind the rice till semolina type grain can be felt

Wet grind rice till fine.Mix both batters.

Add the curds, salt, soda and oil.

Mix well till fluffy and light.

Keep aside for 3-4 hours before making dosas.

Heat griddle, pour batter and make as for plain dosas.

Serve hot with chutney.

Make thin or thick as desired.

veg dosa - rava dosa

Ingredients:

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

Method:

Blend all the ingredients together.

Add more buttermilk if necessary.

ginger grated Roll the dosa in a three-fold cylinder.

oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

veg dosa - plain dosa

Ingredients:

1 cup plain rice

1 cup parboiled rice

1/4 cup white udad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours.

Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with chutney and / or sambar.

veg recipe - sweet pongal

Ingredients :

Moong dhal - 1/2 cup.

Rice - 1/2 cup.

Milk

Coconut

cashew

jaggery

raisins (khish-mish - dry grapes)

cardamom

ghee.

Method:

Fry the moong dhal (before washing) till it becomes little light brown (it

will start smelling). Then soak rice and dhal separately for 10 minutes.

Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and

cook it seperately (in two different containers). Meanwhile cut coconut in

very small pieces and fry in ghee. Fry cashew and raisins also separately.

Break the jagerry and put in water (very little) and make a syrup. This is

done because sometimes jagerry has mud and stones. After we make the syrup

strain it through tea strainer. Put the rice and dhal in a big vessel and

add milk (may be one cup) and cook it till all the milk gets absorbed. Add

jaggery syrup and again cook till even it gets absorbed. Add three big table

spoons of ghee, powdered cardamon and cook again for a while. Add fried

coconut, cashews and raisins.

Serve hot in two cups with a spoon of ghee.

veg recipe - green chutney

Ingredients:

15 green chillies

1/2 cup coriander

1/2 lemon

1 tbsp. sev or potato wafers crushed

1/2 tsp. jaggery

salt to taste

1 tsp. oil

1 clovette garlic

Method:

Put all the ingredients , except oil and asafoetida , in a small mixie.

Heat the oil and add the asafoetida and put in the mixie.

Run the mixie till a smooth chutney is obtained.

Try using no water or as little as possible to make the chutney keep longer.

Add water as and when required.

Store in a clean glass bottle.

veg recipe - pear and mango chutney

Ingredients:

250 gms. raw firm mango

250 gms. pears.

500 gms. sugar

2 tsp. salt

1 tsp. red chilli powder

1 tsp. garam masala

1 tbsp. marshmelon (kharbooja) seeds.

1 tbsp. raisins.

2 cloves powdered

8 each almonds and cashews chopped finely.

Method:

Peel and mash and pear.

Put 1 tbsp. sugar in a heavy saucepan.

Heat on a low flame, stirring and cooking till it turns brown.

Add 500 ml. water and boil.

When the sugar has fully dissolved in the water add remaining sugar.

When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.

Boil till a thick jam consistency is obtained. Stir occasionally.

Add the clove powder and garam masala.

Cool a bit and transfer to clean airtight jar.

veg recipe - spicy sev

Ingredients

2 cups gram flour (besan)

1/2 tsp. ajwain (omam) seeds

1 1/2 tsp. red chilli powder

1 tbsp. oil

salt to taste

2-3 pinches asafoetida

water to make dough

oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

veg recepie - masala vadai (South Indian)

Ingredients

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds oil to deep fry

Method

Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup

veg recepie - samosa

Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

veg recepie - malai kofta

Ingredients:

Gravy: cream - 125gms khoya or paneer - 75 gms. milk - 150 ml. cashewnuts - 50 gms. white pepper powder - 3 tsp. sugar - 2 1/2 tsp. grated ginger - 2 tsp. nutmeg powder - 1/4 tsp. turmeric powder - 1/2 tsp. garlic crushed - 1 tsp. cinnamon - 1" cloves - 6 cardamoms - 6 salt to taste ghee - 3 tbsp. Kofta: khoya - 50 gms. paneer - 50 gms. 5 medium potatoes cashewnuts - 20 gms. raisins - 20 gms. green chillies chopped fine - 4-5 nos ginger grated - 1/2 tsp. coriander chopped - 1 tsp. cumin seeds - 1/2 tsp. salt to taste Garnish: grated cheese or paneer - 1 tbsp. chopped coriander - 1 tbsp.
Method:

Koftas Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside. Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.

veg recepie - Gobi manchurian

Ingredients:

Cauliflower clean and broken - 1
Spring onoin finely chopped - 1 nos
Ginger finely chopped - 2 tablespoons
Garlic finely chopped - 1 nos
Plain flour - 1/2 cup
Cornflour
Red chilli powder - 1/4 tablespoons
Dry red chillies - 2 nos
Oil - 3 tablespoons
water - 1 1/2 cups
Milk - 1 tablespoon

Method:

1.Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
2.Drain and pat dry on a clean cloth.
3.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
4.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6.Add the salt and spring onions.
7.Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
8.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9.Gradually add to the gravy and stir continuously till it resumes boiling.
10.Boil till the gravy becomes transparent. Add florettes and soya sauce.
11.Boil for two more minutes and remove.
12.Serve hot with noodles or rice.

veg recepie - south indian ladiesfinger fry

Ingredients:

Ladies finger -5 nos
cumin seeds(sombu) - 1/2 cup
garlic - 4 nos
coconut(grated) - 1/2
cup sesame oil - 2
tablespoons coriander leaves - acc to taste
red dried chilli - 4 nos
coriander powder - 2 tablespoons
turmeric powder - 2 tablespoons
pepper powder - 1 tablespoon
salt - to taste

Method:

1. Heat oil in a pan till its ready for cooking.
2. Add cumin seeds,grated coconut and cook for 2 mins.
3. Now add ladies finger pieces and cook for 3 mins.
4. Finally add salt,corainder powder,turmeric powder and paste of dried red chilli and garlic into the pan.
5. Put some curry leaves and fry the mixture for 5 mins.
6. Serve hot as side dish with curd rice,dosa etc.

Non Veg recepie - tandoori chicken

Ingredients:
Chicken 500gms
Lemon juice 2 tsp.
Red chili powder 2 tsp.
Curd as per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste

Method:

1. Skin the chicken and cut into required piece size.
2. Add 1 tablespoon chilli powder, salt and 2
tablespoons lemon juice to the chicken and allow it for half an hour.
3. Take curd in a bowl, add chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. stir well.
4. Apply this to the chicken and roast in the oven.
5. When chicken is cooked, baste it with oil, roast
again for 5 min.
6 Serve hot with onions and lemon.