Posted on 23 August 2009
Ingredients:
- Gram flour – 1 cup
- Bajji flour 1.5 cup

- Baking soda a pinch
- Chilly powder 1 tsp
- Salt
- Raw banana – 2( thin slices )
- Oil – for deep frying

Method:
- Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
- It shouldn’t be too thick nor too Watery
- Heat oil in a pan.

- Cut the banana into slices.
- Dip the slice in batter.
- Leave slice slowly and fry .
- Fry till the bajji turn into golden brown color.
- Serve hot.
Posted on 22 August 2009
Ingredients:
- Wheat Rava – 200gms
- Sugar 300gms
- color powder(optional) – 1/2 spoon
- Ghee – 1/4 cup
- Cardamom powder 1/2 spoon
- Cashew and raisins – a handful
Method:
- Heat a spoon of ghee and fry rava till good aroma comes out from that.
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Posted on 21 August 2009
Ingredients:
- Milk – 1/2 liter
- Sugar – 250 gm
- Water
- Maida (All purpose flour) – 1 tsp
- Rose water – 2 drops
- Lime juice – 1 tsp
- Baking powder – a pinch
Method:
- Boil milk and add lime juice to it.
- Strain in a muslin cloth after 2-3 minutes.
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Posted on 21 August 2009
Ingredients:
- Basmati rice – 2 cups
- Water – 3-1/2 cups
- Eggs – 6
- Onion (thin-sliced) – 1
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Green chilli (thin-sliced)- 2
- Cloves – 3
- Black pepper – 7
- Bay leaves – 2
- Cardamom – 2
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Cinnamon sticks (thin) 3-4
- Cumin seeds – 1 tsp
- Vegetable oil – 4 tbsp
- Salt to taste
- Chopped coriander leaves
Method:
- Heat oil in a pan.
- Add cumin seeds, green and brown cardamom, cinnamon
- sticks, cloves, black pepper and the bay leaves.
- Fry for a minute. Reduce the heat.
- Add sliced onion, green chilly, ginger garlic paste and fry
- until light golden brown.
- Add red chilli powder, coriander powder, garam masala and
- salt. Mix well.
- Add rice and water. Stir well. Cover it and cook for 20
- minutes on medium heat. Slowly toss the rice upside down
- once, while its getting cooked.
- Meanwhile keep three eggs for boiling.
- Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
- Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden
- brown.
- Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
- Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking
- care that you do not break the rice grains.
- Put the rice in the center of the serving plate.
- Garnish with coriander leaves and serve hot.
Posted on 21 August 2009
Ingredients:
- 1 tbsp. olive or vegetable oil
- 1 medium onion, chopped
- 1 green or sweet red pepper, chopped
- 6 lg. fresh mushrooms, thinly sliced
- 1/3 c. chicken broth
- 2 tbsp vinegar
- 1 can tomato sauce
- 2 garlic cloves, minced
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 lb. boneless skinless chicken breasts, cut into chunks
- 2 tbsp. chopped fresh basil or 1 tsp. dried basil
- 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
- 1 lb. dry linguine, cooked and drained
- 2 to 3 tbsp. grated Parmesan cheese
- 2 tbsp. chopped fresh parsley
Method:
- In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender.
- Add broth and vinegar; bring to a boil. Boil 2
minutes.
- Add tomato sauce, garlic, sugar, salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer 25 minutes.
- Add chicken, basil and sage.
- Cook, uncovered, 15 minutes more or until chicken is done and sauce
is lightly thickened. Serve chicken and sauce over pasta or with rice
- Sprinkle with cheese and parsley.