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Receipe
THAI VEGETABLE SOUP
Preparation Time : 15 minutes
Cooking Time : 10 minutes
Ingrediants :
Dry oyster mushrooms, soaked and chopped :5-6, Tofu, cubed :200 grams, Olive oil :1 tablespoon, Shallots, halved :10-12 medium, Onion , chopped :1 medium Lemon grass, sliced :3 stalks, Galangal, sliced :1 inch piece, Vegetable stock :4 cups, Fresh red chillies, sliced diagonally :2, Salt :to taste, Bean sprouts :2 tablespoons, Coconut milk :3/4 cup, Fresh basil leaves, chopped :2 tablespoons Chilli oil :1 tablespoon, Roasted peanuts, crushed :2 tablespoons
Method
Heat oil in a pan. Add shallots, onion, lemon grass and galangal and sauté for two minutes. Add vegetable stock. Add oyster mushrooms, tofu and fresh red chillies and salt. Mix and cook for one minute. Add bean sprouts, coconut milk and fresh basil and stir to mix well. Take it off the heat once it begins to boil. Pour the soup into a serving bowl. Drizzle chilli oil, sprinkle roasted peanuts and serve immediately.
SABUDANA VADA
Preparation Time : 2 hours
Cooking Time : 15-20 mins
Ingrediants :
Sago (sabudana) :1 1/2 cups, Potatoes, boiled and mashed :3 medium, Roasted peanuts, coarsely ground :1 cup, Green chillies, finely chopped :3, Fresh coriander leaves, finely chopped :2 tablespoons, Lemon juice :1 tablespoon, Salt :to taste, Oil :to deep fry
Method
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown. Serve hot with chutney of your choice
ALOO KI TIKKI
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Ingrediants :
Potatoes :3-4 large, Green chillies, chopped :3 , Fresh coriander leaves, chopped :a few sprigs, Rock salt (sendha namak) :to taste, Asafoetida :a pinch, Red chilli powder :1/2 tablespoon, Ghee to fry
Method
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.
ALOO KA RAITA
Preparation Time : 15 minutes
Cooking Time : -
Ingrediants :
Potatoes :2 large, Fresh coriander leaves Sprigs :a few, Cumin seeds :1 teaspoon, Yogurt :2 cups, Salt :to taste, Black pepper powder :1/4 teaspoon, Red chilli powder :1/4 teaspoon
Method
1. Boil, cool, peel and cut potatoes into half centimeter sized pieces. Clean, wash and chop coriander leaves. Dry roast cumin seeds and grind to a powder. 2. Whisk yogurt till smooth. Add salt, pepper powder, half the roasted cumin seed powder and half the chopped coriander leaves. 3. Add potato pieces and mix well. 4. Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and serve chilled.
PALAK AUR GAJAR PULAO
Preparation Time : 15-20 minutes
Cooking Time : 25 minutes
Ingrediants :
Rice, soaked :1 1/2 cups, Spinach, chopped :2 medium bunches, Oil :2 tablespoons, Carrots, 1/2 inch cubes :4 medium, Salt :to taste. FOR MASALA : Cloves :3, Cinnamon :1 inch stick, Coriander seeds :1 teaspoon, Cumin seeds :1 teaspoon, Bay leaf :1 , Onion , chopped :1 large,Ginger, chopped :1 inch piece, Garlic :10 cloves, Green chillies, chopped :2
Method
For the masala, dry-roast the cloves, cinnamon, coriander seeds, cumin seeds and bay leaf for three or four minutes. Grind the roasted spices together with the onion, ginger, garlic, green chillies and one-fourth cup of water to a smooth paste.Heat the oil in a deep pan and sauté the masala paste till the oil separates. Add the carrots and sauté for a couple of minutes. Add the soaked rice, salt to taste and three cups of water and stir well. Cover and cook for five minutes. Stir in the spinach leaves. Cover and cook until all the water has been absorbed. Serve hot.
EGG BIRYANI
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Ingrediants :
Eggs, hard boiled , peeled and halved :6. Basmati rice, soaked and drained :1 1/2 cups, Oil :2 tablespoons, Cinnamon :1 inch stick, Green cardamoms :2 , Cloves :3 , Onion , sliced :2 medium, Ginger paste :1 teaspoon, Garlic paste :1 teaspoon, Tomatoes, chopped :2 medium, Fresh coriander leaves, chopped :2 tablespoons, Fresh mint leaves, torn :a few, Red chilli powder :1 teaspoon, Turmeric powder :1/4 teaspoon, Coconut milk :1/2 cup, Ghee :1 teaspoon, Salt :to taste
Method
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant.Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer. Add the chilli powder, turmeric powder and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.
CHANE KI DAL
Preparation Time : 1 hr
Cooking Time : 25-30 minutes
Ingrediants :
Split Bengal gram (chana dal) :1 cup, Ginger :3/4 inch piece, Onion :1 medium Fresh mint leaves :a few sprigs, Salt :to taste, Turmeric powder :3/4 teaspoon, Cumin seeds :1/2 teaspoon, Dry ginger powder (soonth) :1/2 teaspoon, Pure ghee :3 tablespoons, Fennel seeds (saunf) :1 teaspoon, Cloves :2 , Asafoetida :a pinch
Method
Wash and soak the dal in two cups of water for an hour. Drain. Peel, wash and crush ginger. Peel, wash and chop onion. Clean, wash and chop mint leaves.Add two cups of water, salt and turmeric powder to the dal and cook till done taking care that grains remain separate. Add crushed ginger, cumin seeds, dry ginger powder and two cups of hot water and simmer on low heat for five minutes. Adjust salt. Heat ghee in a pan, add onion and sauté till lightly browned. Add fennel seeds, cloves and asafoetida and add the tempering to the cooked dal. Stir. Garnish with mint leaves and serve hot.
BHINDI RAITA
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Ingrediants :
Ladyfingers (bhindi) :100 grams, Oil :to deep fry, Yogurt :4 cups, Salt :to taste, Red chilli powder :a pinch, Cumin powder :a pinch
Method
Wash, dry and slice the ladyfingers diagonally into two millimetre thick piecesHeat oil and deep fry till crisp and golden. Drain onto an absorbent paper so that excess oil is absorbed. Whisk together yogurt, salt, red chilli powder and cumin powder. Chill till the time of service. Just before serving add the fried bhindis to the chilled curd but do not mix.
AAM KA PANNA
Preparation Time : 30 minutes
Cooking Time : 10 minutes
Ingrediants :
Raw mangoes :2 large, Cumin powder :2 teaspoons, Black peppercorns, crushed :4-5, Black salt (kala namak) :to taste, Asafoetida :a pinch, Sugar :1/2 cup
Method
Wash and boil mangoes. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses, fill it up with chilled water. Stir well and serve.
BESAN KE LADDOO
Preparation Time : 15 minutes
Cooking Time : 45 mintues
Ingrediants :
Gram flour (besan) :4 cups, Cashewnuts :12-15 , Almonds :12-15, Ghee :1 cup, Green cardamom powder :1 teaspoon, Powdered sugar :2 cups
Method
Sieve besan through a fine sieve and set aside. Coarsely grind cashewnuts and almonds and keep aside. Melt ghee in a kadai and add besan. Cook on low heat till besan is well done and gives out an aroma. This normally takes about fifteen to twenty minutes. Add cardamom powder, ground cashewnuts and almonds. Stir and take it off the heat. Let it cool for a while. Finally add powdered sugar and mix well. You may use your hands to mix this. Shape into walnut-sized spherical shaped ladoos and store in an airtight container.
MOONG DAL
Preparation Time : 1 hr 10 minutes
Cooking Time : 15 minutes
Ingrediants :
Split green gram skinless (dhuli moong dal) :1 cup, Ginger :1/4 inch piece, Salt :to taste, Turmeric powder :3/4 teaspoon, Milk :1 cup, Jaggery (gur), grated :1 teaspoon, Ghee :3 tablespoons, Cumin seeds :1/2 teaspoon, Asafoetida :a pinch, Cloves :2
Method
Wash and soak the dal for half an hour. Drain. Peel, wash and crush ginger well. Add salt, turmeric powder and two cups of water to the dal and boil. Reduce heat and cook till the dal is almost done. Add crushed ginger, hot milk and jaggery and stir to mix well. Cook for another ten minutes. Adjust salt.Heat ghee in a pan. Add cumin seeds, asafoetida and cloves. When the seeds change colour add to the dal and stir. Serve hot.
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