kakinada kaja

Ingredients:

Refined Wheat Flour 1½ cup
 Rice flour 2 tablespoons
 Sugar 2 cups
 Butter 5 tablespoons
 Baking Soda 1 pinch
Clarified Butter (Ghee) for deep frying





Method : 

  •   Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft Doug.
  • Keep aside for fifteen minutes.After setting aside make ball until soft(for about5-10 minutes)
  • Now, divide dough into lime sized balls. 
  • Keep aside.In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.
  • Roll out each lime sized dough ball, like chapati.
    Now, spread 1 teaspoon of rice flour and butter mix over the top surface of the chapati and roll 
  • it up closely.Now, cut this rolled chapati (its length wise) into 1 inch wide pieces.
  •  Take each piece and stretch it, now, along its width.Repeat the rest of the dough balls.
  •  Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick. 
  •  To test whether the syrupis ready, take a drop between your fingers.
  •  It should feel sticky and stretch a little.
  •  Remove syrup from heat.Heat ghee in a thick bottomed pan, on medium heat, until it is hot.  
  • Add a batch of kajas and fry over low heat until golden yellow.
  •  Remove from heat and immediately add to the syrup. 
  •  Stir gently a few times so that the kajas are well coated with syrup.
  •  Leave in the syrup until the next batch of kajas are ready to go into the syrup.
  •  At this stage remove the previous batchof kajas and place them on a plate to cool.


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chicken spring rolls

Ingredients:

Egg 1 
Soya sauce 1 tsp.
Cooked chicken pieces 200 gms.
Cornflour ½ cup
Plain flour 1 cup
2 spring onions
Peanut oil As required
Cabbage 100 gms.
Oil for frying As required
Salt As required 

Method:

shred the cabbage finely and cook in a little boiling water for 2 minutes.chop the onions and fry in 1 tbsp of oil and then add the chicken pieces and cabbage, 1 tsp cornflour, salt and soya sauce.mix well and keep aside. using a wooden spoon mix together ½ cup cornflour, plain flour, salt and egg.gradually add 4-5 cups of water and beat well.heat a little peanut oil in a frying pan and pour the egg and flour batter to cover the base thinly and cook on one side.put the filling on the cooked side of the pancake and roll it and fold in the sides.secure the ends with cornflour paste and fry the rolls in hot oil.till golden brown . serve in to serving bowl hot hot with ketchup.

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egg cutlet-healthy Snack for kids

Ingredients:

• 5 Hard Boiled Eggs • 1 Onion (chopped) • 2 Green Chillies (chopped) • Few Coriander Leaves (chopped) • Pinch of Garam Masala • Bread Crumbs • Pepper to taste • Oil for frying • Salt to taste


Method:

Separate the egg yolks and keep it to the side.
Take oil in a pan and shallow fry the green chillies and coriander leaves.
Flavor it with garam masala, pepper and salt to taste. Pour into yolks and blend nicely.
Stuff each egg white with cooked yolk and cover it up with bread crumbs.
Heat oil in a pan and fry the stuffed side of eggs.
Serve with tomato sauce.
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Egg custerd-Christmas Special

Ingredients:


  • 4 egg yolks
  • 1/2 cup sugar
  • 1 Tbsp unbleached white flour
  • 2 cup milk
  • 1/2 tsp vanilla extract
  • grated rind of 1/2 lemon
  • 1 cinnamon stick

Method:

This egg custard recipe makes approximately 2 cups of custard.Separate the egg yolks from the whites. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside.In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.Remove and allow to cool it to serve
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phool makhani phool makhani curry phool makhani kurma

Ingredients:

2-3 cups Phool Makhani/Puffed Lotus Seeds
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1-2 tbsp Sugar (Adjust acc to taste)
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil + Oil for Deep Frying
Salt to taste

Smooth Paste:

½ cup Coconut, fresh/frozen
1 tbsp Cashews
1 tbsp Poppy Seeds/Khus-Khus, dry roasted till light golden
1 inch Cinnamon Stick
3 Cloves
3 Green Cardamoms
1 inch Ginger, peeled


Method:

Deep fry phool makhani in heated oil till it turns light golden brown in colour and place them on paper towel to drain excess oil.Grind cashews, roasted poppy seeds, cardamom, cinnamon, cloves, ginger and coconut to smooth paste adding little water at time.Heat oil in a pan and add cumin seeds. When they start to sizzle, add finely chopped onion and sauté till they turn golden brown.Mix in ground paste and keep stirring for about 4-5 minutes till the masala paste turns light brown in colour and becomes dry.Now add finely chopped tomatoes, garam malasa, kitchen king masala, sugar and give it a good stir till tomatoes turn pulpy, about 2-3 minutes.Add around 1½-2 cups of water and mix in salt to taste. Cook this gravy on medium-low heat for about 10 mins, stirring in between.Now add fried phool makhani and mix well. You can add little more water if needed depending on required consistency of the gravy. Cook on low heat for another 3-5 minutes. Mix in finely chopped coriander leaves and serve

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Masala poori


Ingredients:

1 cup whole wheat flour (gehun ka atta)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1 tbsp oil
salt to taste
oil for deep-frying


fresh curd for serving

Method:

Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.Divide the dough into 10 equal portions and roll out each portion circle.Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.Serve hot with fresh curds.


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bread roll


Ingredients:

  • 4 bread slices, bread should be firm
  • 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
  • 1/4 cup green peas boiled
  • 1 tsp oil
  • 1/4 tsp cumin seeds 
  • 1/2 tsp salt
  • 1/8 tsp red chili powder
  • 1/2 tsp mango powder (amchoor)
  • 1 tsp finely chopped cilantro 
  • 1 green chili minced; 
  • 1 tsp finely chopped ginger
  • Oil to fry

Method:

  1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
  2. Trim the edges of the bread slices, cut into two pieces. Set aside.
  3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
  4. Take small bowl of water for wetting the bread.
  5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.
  6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.
  7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
  8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
  9. Take them out over paper towel

Appam


Ingredients:

2 cups raw rice 
1/2 cup cooked rice 
2 cups coconut milk
2 tsp sugar
salt to taste
1/2 tsp yeast
coconut oil or any other refined oil 


Method:

Wash and soak the rice for 2 to 3 hours. Drain.Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.Add a little lukewarm water to the yeast and mix well.Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours.Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.Repeat for the remaining batter to make to make more appams.Serve hot  


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Chinese wrapped rice cakes chinese wrapped rice cakes recipe

 

 

Ingredients:

16 oz package of glutinous rice flour
1 3/4 cups cold water
1/2 ts salt
cooking oil
banana leaves (or use aluminum foil)
steamer

Method:

Add salt and rice flour to mixing bowl and mix. Slowly incorporate the water into the dough and work it into a ball.Brush a light layer of oil on top side of the banana leaves or aluminum foil.Pinch off a small piece of dough and roll into a small ball and place on banana leaf. Gently flatten just a bit,Place in steamer tray with plenty of space between as these will expand. With a boiling steamer, steam for about 8 minutes until completely opaque. Over steaming will cause it to flatten. Remove and allow to cool about 10 minutes for and serve with ketchup or any chutny.

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Egg kebab



Ingredients:

• 1 hard boiled Egg • 1 boiled Potato (mashed) • ½ cup Maida • 1 Egg White (beaten) • ½ cup Bread Crumbs • ½ cup Onion (chopped) • ½ tsp Green Chili (chopped) • ½ tsp Ginger (chopped) • A pinch Red Chili Powder • A pinch of Turmeric Powder • ½ tsp Garam Masala • 1 stem of Curry Leaves • 4 tbsp Oil • 1 cup Oil • Salt (to taste)




Method:

Slice the egg into four pieces.
Heat oil in a pan and shallow fry onion until transparent.
Stir in garam masala, red chili powder, green chili, ginger, curry leaves, turmeric powder, and salt.
Mix in potatoes and keep aside to cool.
Coat each egg portion with the potato mixture.
Blend maida with water in a bowl to make a smooth batter.
Immerse each coated egg in the batter, then into the egg white and finally roll in the bread crumbs.
Heat oil in a pan and fry the kebabs until golden brown and crusty on all sides.
Serve hot with green chutney.


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Egg partha

Ingredients:

maida  1/2 kg
salt to taste
egg for each paratha 1 
pepper powder 1 tsp 
ghee or dalda 1 cup 

Method:

Add maida salt ghee with little water kneed well.Roll into a paratha fry both sides with ghee.Add one egg to a paratha on top add little salt.Smash every thing with a spoon add pepper powder.Serve hot with raitas or ketchup.




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sago chiken dumplings

Ingredients:

small sago - 2 cup
warm water to soak
salt to taste

For Filling:

minced chicken breast - 1 cup
garlic - 2 flakes
coriander roots - 1 tbsp, chopped
pepper corns - 1 tsp
peanut oil - 2 tbsp
onion - � cup, minced
roated peanuts - � cup, crushed
fish sauce - 1 or 2 tbsp
palm sugar - 150 gm

Method

Rinse sago and soak in just enough warm water to cover, till sago is soft enough to bind together.Mix in salt.Crush garlic, coriander roots and pepper corns together, till it is reduced to a paste.Heat oil, fry the ground paste till fragrant.Add onion and fry till brown.Add chicken and fry till it is cooked and all the moisture is absorbed.Add palm sugar and fish sauce and cook till almost dry.Cool the mixture and shape into round balls.Take lime size balls of sago mixture and stuff each ball with the chicken filling.Steam the dumplings till the sago is cooked and transparent about 20-30 mins.Brush the dumplings with garlic oil (Fry 1 Tbsp of finely chopped garlic in 3 Tbsp oil till dark brown).Serve hot.



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Gobi masala

 Ingredients:


Cauliflower florets - 3 cups (heaped)
Onion -2
Tomato - 3
Turmeric powder - 1/4 tsp
Chilli powder - 1 -1 1/2 tsp
Coriander powder - 3 tsp
Garam masala - 1 tsp
Ginger-garlic paste - 1 1/2 tsp
Cashew nuts -5-6
Kasuri methi - little
Oil -2 tbsp oil
Butter - 1 tbsp
Cumin seeds/jeera seeds -3/4 tsp
Cloves - 2
Cinnamon - 1 inch piece
Cardamom - 1
Coriander leaves - few
Fresh dairy cream- 2 tbsp (optional )


 Preparation:



Cut cauliflower into bite size pieces. Wash it well and put them in hot salted water for 5 minutes to which a pinch of turmeric powder is added. Drain the water completely.Soak cashew nuts in boiling water for 10-15 minutes. Drain the water and keep it aside.Chop onion and tomatoes finely.

Method :


Heat a tbsp of oil, add the cauliflower florets, half of chilli powder, coriander powder, ginger-garlic paste, garam masala, salt needed (for the cauliflowers alone) and cook till cauliflowers are soft. Keep the flames low. Do not over cook. Keep it aside.Heat 1 tbsp butter , 1 tbsp oil, add jeera seeds, when it splutters, add cloves, cardamom and cinnamon. Saute for a few seconds.Then add finely chopped onions and fry till they become golden brown. Stir continuously for even browning. This is a very important step. You can add a little salt to the onions to brown faster.Add ginger-garlic paste, turmeric powder and saute for a few more minutes.
Add finely chopped tomatoes, the remaining chilli powder, coriander powder, garam masala powder and cook till tomatoes become mushy and leaves oil. After it cools, add 1/4 cup of water and grind it along with cashew nuts to a fine paste. Add a cup of water to the the masala and boil again. Add the cooked cauliflowers, crushed kasuri methi, needed salt and cook for a few more minutes till everything gets mixed well..Stir in fresh cream and garnish with coriander leaves.


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aloobhindi masala

Ingredients:

12-14 - ladies finger (small)
1 or 2 - potato
4 tbsp - oil
1/2 tsp - red chilli powder
2 tsp - coriander powder
3/4 tsp - garam masala powder
1/8 tsp - turmeric powder
Salt as needed

To grind:

2 - onions
2 - tomatoes
4-5 - green chillies
6-7 - garlic flakes (small)
2 tbsp - coriander leaves

To temper:

Oil, as needed
1 tsp - cumin


Method:

Chop onion and tomatoes; peel the garlic and grind everything under `to grind` table to a smooth paste.Clean the ladies finger and pat dry using a kitchen towel.Chop off both ends of the ladies finger and slit it in the middle to check for worms.Heat a pan and add 2 tbsp of oil and arrange these ladies finger and cook over a medium-low flame.Turn/toss to ensure even cooking.Carefully drain the ladies finger from oil.Peel and chop potatoes into thick slices and cook in oil till golden and soft.Drain from oil. Temper with cumin and add the ground paste and add all the masala powders - red chilli, garam masala, coriander and turmeric. Add salt.Mix well and fry over a medium flame until oil oozes out and raw smell goes away.Add the fried ladies finger and potatoes and add 1/2 a cup of water and mix.Boil on a medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.Garnish with coriander leaves if desired and serve with roti.


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Honey Chicken With Mango

Ingredients:

1/4 cup honey
1/4 cup fresh lemon juice
2 tbp freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno peppers, halved and seeded
2 tbp paprika
2 tbsp vegetable oil
1 1/2 tbp garlic salt
1/2 tbp ground cinnamon
1/2 tbp fresh ground pepper
1/2 tbp ground allspice
4 boneless skinless chicken breast halves
1 tbp vegetable oil

Method:

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts.Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
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Hot And Sour Vegetable Soup

Ingredients:

2 tbsp oil
2 to 3 green chillies, slit
1 tsp grated ginger
1 green bell pepper, cut into thin strips
1 cup cabbage, shredded
2 carrots, cut into small strips
8 to 10 french beans, cut into thin strips
1/2 of a medium sized cauliflower, cut into florets
1/2 tsp sugar
1/2 to 3/4 tsp black bepper powder
4 cups water or clear vegetable stock
2 tsp soy sauce
1 1/2 tsp salt or to taste
1/2 cup tofu, cut into strips
2 tbsp cornflour mixed with 1/2 cup of water
2 tbsp lime juice or vinegar

Method:

In a saucepan, heat the oil over medium heat. Stir in the slit green chillies and ginger and cook for a minute or two. Put in the bell pepper, cabbage, carrots, french beans and the caulifower, each at a time and stir fry for 3 to 4 minutes. Add the sugar and pepper powder and stir fry for a minute more.Add the water or vegetable stock if using, soy sauce, salt and tofu and bring to a boil. Lower the heat, add the cornstarch mixture, increase the heat to medium and boil again. Stir in the lemon juice or vinegar and turn off the heat.

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Roasted Carrots

Ingredients:

    12 carrots peeled
    2 tablespoon olive oil
    1 ¼ teaspoon kosher salt
    ½ teaspoon fresh ground pepper
    2 tablespoons minced dill

      Method:

      Preheat oven to 400 degrees.Slice carrots diagonally 1 ½ thick slices, if carrots are thick cut them first in half lengthwise.Toss in bowl with olive oil, salt, pepper.Place on baking pan in 1 layer, roast for 25 minutes.Halfway through cooking, pull out oven rock, add in dill and quickly mix with carrots.

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      Strawberry Lassi,strawberry lassi with honey,strawberry lassi drink ,strawberry milkshake

       Ingredients:

      400g ripe strawberries, hulled
      240m plain yoghurt
      2 tbsp sugar, or honey
      ice cubes, to serve

       Method:

      Place the strawberries, yoghurt and sugar/honey into a blender and blend until frothy and smooth.To serve, pour into serving glasses filled with ice.






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      panjabi kadi with pakora

       Ingredients:


      1 cup besan
      2 tbsp chopped coriander
      1/4 tsp turmeric powder
      a pinch of baking soda 



      2 tsp  jeera
      1 tsp finely chopped green chillies
      salt to taste
      oil for deep-frying
      2 cups curds (beaten)
      2 tbsp besan
      1/4 tsp turmeric powder
      1/2" stick dalchini
      2  lavang
      2 whole dry kashmiri red chillies
      1/4 tsp  methi seeds
      2 tsp grated ginger
      4 to 6 kadi patta
      1/2 tsp chilli powder


      For the pakodi:


      1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
      2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
      3. Deep-fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

      For the kadhi:


      1. Mix the curds, besan, turmeric powder and salt with 2 cups of water till smooth and free of lumps.
      2. Bring to a boil.
      3. Heat the oil in a pan and fry the tempering ingredients for 2 minutes. Keep aside.
      4. Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

      Method:

         Re-heat the kadhi and bring to a boil, lower the flame.Drop the pakodis into the simmering kadhi and cook for a few minutes.Serve hot.











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      murg lajawab-lajawab chicken

      Ingredients:

      500 gms boneless Chicken
      150 ml Cream
      30 gms grated Cheese
      2 Eggs

      8 gms green Chillies
      50 gms Cornflour
      25 gms Ginger
      10 gms Cardamom, powdered
      5 gms Mace powder
      Salt to taste

      Method:

       Clean, wash and cut the chicken into medium sized pieces.Make a marinade of cream, cheese, eggs and cornflour.Add the chicken pieces, chopped green chillies, chopped ginger and salt.Mix in the spices and set asde for 4 to 6 hours.Skewer the chicken pieces on a seekh and roast in a moderately hot tandoor, for 8 to 10 minutes, basting it with oil from time to tim..Garnished with onion rings and lemon wedges.Serve hot,with roties.

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      Mango panna

       

      Ingredients:

      • 1 large or 2 medium sized raw mangoes
      • 2-3 cardamoms, crushed 
      • 4-5 black pepper, crushed
      • 2 tsp black salt
      • powdered jaggery/sugar - double the amount of the mango pulp.

       Method: 

       rinse the raw mangoes in water.steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.remove the peel and take out the mango pulp.mix the cardamom powder, salt and jaggery to the mango pulp.mix the ingredients or blend to make it smooth.store in an air tight jar or bottle.while serving, add 1 tbsp of the preserve to one glass of water.stir and add ice cubes.serve cold.




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      mysorebonda



      Ingredients:

      Whole Urad dal - 100 grams (approximately 1/2 cup)
      Green chilli - 1
      Rice flour - 50 grams
      Whole black pepper - 1 tsp
      Thinly sliced coconut bits - 1 tbsp
      Hing - 1/4 tsp
      Curry leaves - few finely chopped
      Coriander leaves - few finely chopped
      Salt as required
      Method:
      Wash and soak urad dal for 30-40 minutes.Drain the water completely and grind adding very less water (otherwise the mixie will not grind ) to a smooth paste just as you grind for ulundu vadai. Add green chilli and salt while grinding.Then remove the batter from the grinder/mixie. Take that ground dal in a bowl, add rice flour (for crispy bondas), whole black pepper, coconut bits, hing, curry leaves and coriander leaves. Mix wel.Heat oil in a kadai, when it is hot, keep it in medium flame. Keep a bowl of water ready. Wet your fingers in the water, take a little batter, shape it into a ball and gently drop it into the oil.Fry both sides till golden brown and remove it in a colander or a kitchen towel to drain off excess oil.


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      Mago jam

      Ingredients:


      3 mangos
      1 Cup water
      1 ½ Cup sugar
      1 Tbs vinegar
      pinch salt

      Method:

      Peel and cut mangos into 1/2 inch pieces. Put in blender with water Bring to a boil on medium high. Then reduce heat to medium and boil slowly for about 30 minutes, stirring frequently.
      Reduce heat to med-low and simmer for another 30 minutes, stirring frequently, until thickened.
      Move pot from stove and set aside to cool.Transfer into jars and store in refrigerator.










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      Ripe mango curry-kerala special recipe

      Ingredients:

      For coconut paste:
      5 tablespoon grated coconut
      ½ tsp jeera
      A pinch of turmeric powder
      2 tablespoon water
      1 ripe mango (pazhutha manga), gently peel off the skin and cut into cubes (1cup)
      ½ cup water
      2 green chillies slit lengthwise
      ¼ tsp turmeric powder
      ½ tsp salt
      For the seasoning:
      2 tsp oil
      1 tsp mustard seeds
      4 curry leaves
      1 red chilli 

      Method:

      In a bowl, mix cubed ripe mango with water (just to cover mango), slit green chillies, turmeric powder and salt. Cover with a lid and cook on a medium to low heat for 6 – 8 minutes until almost cooked.At this stage, add coconut paste. Mix well. Cover with a lid again and cook on a low heat for 5 minutes. Gravy should be medium thick in consistency.Heat oil in a small pan. Add mustard seeds. When they crackle, add curry leaves and halved red chilli. Fry on a low heat for 1 minute until crisp and fragrant. Pour this seasoning over curry and serve with rice.Thanks for Visiting www.womenspage.in

      Mango pan cake(crepes)

      Ingredients: 

      • 1cup all-purpose flour
      • 1/4 white sugar
      • 1/2 tsp baking powder
      • 1/2 tsp salt
      • 475 ml milk
      • 30 g butter, melted
      • 1/2 tsp vanilla essence
      • 2 eggs 
      • Oil for frying
      • For filling: 1 large mango, chopped
      • Sprig of mint, chopped
      • Dash of extra virgin olive oil
      • Lime juice or amchoor or chat masala, to taste
      • Sugar to taste
      • Dollop of cream

      Directions:

      Mix all the dry ingredients- flour, sugar, baking powder and salt. Now, mix the wet ingredients. Mix both wet and dry ingredients in a bowl and make a smooth, non-lumpy batter.Heat a dosa tawa or frying pan over medium high heat. Pour some oil on it. Now, pour the batter for one medium sized crepe, like for a dosa. Make sure the batter spreads over the pan evenly.Cook the crepe till the bottom changes colour to dark brown. Flip and cook the other side. Make all the crepes this way.Add filling: Mix mangoes, mint, olive oil and sugar.Stuff this mixture into the crepe, folding it like a roll and top with a dollop of cream.serve with chocolate souse





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