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Sarson ka saag

Showing posts from January, 2018

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Insight : How to barbeque paneer tikka

on January 31, 2018

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How to barbeque paneer tikka

on January 31, 2018

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Insight : Lemony Risotto with peas

on January 27, 2018

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Lemony Risotto with peas

on January 27, 2018

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Drinking water the right way.Find out?

on January 25, 2018

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How to make Punjabi Rajma

on January 20, 2018

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Pickled vegetables /shalgam Gobi acchar

on January 18, 2018

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Insight : How to make tangy Chilli flaked potato wedges

on January 14, 2018

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Tangy Chilli flaked potato wedges

on January 14, 2018

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Insight : How to make almond soup

on January 13, 2018

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Soupe D'Amande

on January 13, 2018

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Gatte curry

on January 07, 2018

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Baked Broccoli

on January 05, 2018

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Pin wheel cheesy sandwich

on January 04, 2018

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Sarson ka saag

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EASY NO BAKE FRUIT CAKE

EASY BISCUIT FRUIT CAKE This cake recipe is one of the easiest and simplest way of making a brownie fruit cake without Baking. Ingredients Digestive biscuits 2 packets Butter - 100 gms Sugar - 100 gms(powdered) Cocoa - 20 gms Fruits grapes / dates Dry fruits - almonds (sliced) Milk Method Crush the biscuits to a fine powder. Mix well the melted butter, cocoa powder ,sugar and knead to a dough by adding 1/4 cup of fresh milk. In a square or a round mould set it for about ten minutes. Tap well so that it doesn't break while demoulding. Turn the mould upside down and tap the bottom to bring out the cake. Garnish with fresh fruits and dry fruits.

SARSON KA SAAG #THE PUNJABI MUSTARD LEAVES DELICACY

Sarson ka Saag Sarson ka saag is one of my favourite dish and more when Makki ki roti is an accompaniment. Mustard leaves Sarson or the mustard leaves are mostly grown in the northern part of India, especially Punjab. But today Sarson ka saag is a hot favourite of not only the Punjabis but also worldwide. Usually, winters are the best time to grow them. Here is an interesting recipe for sarson is saag. Sarson or mustard leaves - 500 gms Spinach leaves. 200 gms Radish 1 Bathuwa leaves handful Garlic 5-6 cloves Green chillies 5-6 Ginger - an inch piece Gur or jaggery 1 small piece or 2tsp For seasoning Onions 2 chopped Cumin seeds 1/2 tsp Ghee 3 Tsp Butter 1 Tsp Red chillies Tomatoes (optional) Garam masala 1 tsp Dhania powder 1tsp Method Wash thoroughly all

How to barbeque paneer tikka

Paneer Tikka with capsicum and pineapple Ingredients 2 cup - paneer(cut in 1 inch square) 2 green and red capsicums (cut in squares) Pineapple. - 1/2cups( cut in squares) 2 tsp - ginger garlic paste 1 cup - hung curd 1/2 tsp - red chilli powder 1/2tsp - garam masala 1 tsp - kasuri methi( dried fungreek leaves) Coriander powder and lime juice 2tsp - oil Salt One onion for garnishing Method Beat the curd, add ginger garlic paste, red chillies and coriander powder, kasuri me thi Mix gently.Add the paneer, capsicums, and pineapple and marinate for 2-3 hours. Arrange in a skewer,sprinkling some oil and barbeque.Keep turning the skewers on fire. Sprinkle lime juice, and garnish with onion rings , serve with green mint chutney.

SUNDAY'S SPECIAL BREAKFAST

Sunday#cutlet#mango#refreshing# colado #perfect#breakfast. As summer approaches. We look for something cool and refreshing and nothing like a mango drink, accompanied with some yoghurt and ice. Its cool, refreshing and tummy filling. A glass of cool colado with some cutlets , make your breakfast complete, and you can sit back and relax for the rest of the day. For a mango colado we need few nice, ripe and yellow mangoes and coconut milk, a bit of sugar,yogurt and milk. Take equivalent quantities of mango, yoghurt ,coconut milk and milk and churn it in a blender until smooth and creamy. Add sugar, according to taste. ( you can avoid it either) and mix and blend. Top it with ice. Serve chilled. *Add mint leaves for an extra flavour (optional) Method to make the cutlets This again does not require many ingredients. Most of them are available most of the time at home in our refrigerator . If you have left over boiled potatoes and Slices ofb

Drinking water the right way.Find out?

Drink water in copper vessels for at least three months. Continue after a break. Say no to water in plastic bottles.

Be cool this summer

Mango Squash Mango is the favourite fruit of many .This fruit is available in plenty especially in summer. I had plenty of mangoes at home and thought of trying out this mango squash .There are many mango fruit drinks available in the market, but this one can be made without a preservative . Home made squash is fresh and natural and soothing in summers. All you need to make it is some ripe mangoes and sugar. Firstly peel six ripe mangoes and add six cups of water and boil along with the seed.This will enable the pulp to come out easily without any wastage. Boil till tender let cool.On cooling mash the pulp well and remove the seeds of mango. Mix in a blender till soft and smooth. Meanwhile take 3 cups of sugar make and thick sugar syrup. Add the pulp to the sugar syrup and boil well. The consistency should be thick and smooth.cool and store in a refrigerator.It can be preserved for many days in a fridge. If you want to preserve it longer you can add som

Lemony Risotto with peas

Lemony risotto with peas Ingredients Rice (long grain) - 250g Vegetable stock - 5 cups Peas - 50g Parmesan cheese (grated) Juice of lemon -1 Zest. - 1 Olive oil/ butter - 1tbs Method In a large pan toast the rice for I minuteWith a little butter or olive oil. Add 1/2cup of hot stock to the rice and stir. Reduce the heat add the remaining stock and cook,until rice is almost done and completely absorbed. Add the peas and cook for another 3-5 minutes and turn off the burner. Let stand for 5 minutes. Add the cheese and the juice to the rissoto. Garnish with zest and cheese. Serve hot.

HOW TO MAKE CHINESE NOODLES

CHINESE NOODLES Noodles are easiest to make at home. They can be accompanied with fried rice or with manchurian. Vegan or non - veg, they taste great. I made some vegan noodles adding capsicums and bell pepper for the flavour and it tasted great! Here is the simple recipe. I am sure you will find it easy and simple. INGRIEDIENTS Noodles - 1 packet Onions -1 Sliced Green capsicum 1 Red capsicum 1 Carrot diced 2 Olive oil 3-4 tsp Soya sauce 2 - 3 tsp Vinegar 2-3 tsp Tomato puree - 2-3 tsp Chilli sauce 2 tsp Salt to taste METHOD In a large vessel boil water , add in the noodles and let boil until soft. Add about 1/2 oil to it , so that they do not stick with each other. Drain water completely and the noodles should kept under cold running water.Drain again. Now in a wok, heat oil and add the onions and let it saute for a minute. Add the diced carrots and capsicum . Saute the vegies for

How to make Punjabi Rajma

I have named my dish ravivar rajma Rajma because this dish is mainly made by many Punjabi's on a Sunday. Ravivar( sunday)The kidney beans or the Rajma need overnight soaking and is made leisurely.This is mainly eaten with plain rice or jeera rice. A very good menu for lunch. Ingredients for a Rajma Curry Rajma(kidney beans) - 500 grams Onions -3 large Tomatoes - 2 large Garlic - 6to 8 cloves Ginger - 1 inch Elaichi - 2 Coriander powder Turmeric powder - 1 tsp Garam masala,salt to taste Coriander leaves Oil. - 2 to 3 tsp Method Soak the Rajma over night. Grind the onions,garlic and ginger in a mixer. In a pressure cooker, heat oil and add the onion garlic paste and saute them until golden brown. Add the pureed tomatoes and stir and cook for some time. Keep stirring for a while. Add salt, Elachi, turmeric, chilli powder and coriander powder and stir well. Add a little water and keep stirring. Add the soaked Rajma with enough wat

COOL BITTER GOURD

Not everyone is fond of eating this dish. This dish I prepare in a way that bittery taste is done away, and cooked well and without losing its nutritional value. For this we need some small tender and green bitter gourds. We need Small bitter gourd 250gms Onions (sliced) 2 Tomato 1 Mustard oil for frying 2 tsp Salt to taste Turmeric 1/2 tsp Corainder powder 1/2 tsp Chilli powder 1/4 tsp Fenugreek seeds. 1 tsp Fennel seeds(saunf) 1/2 tsp Mango powder 1/2 tsp Mustard sauce or tamarind paste - 1 tsp. METHOD Wash and peel and the bitter gourd, slit them and sprinkle some salt and keep it aside. Wash and dry before frying. Heat a deep bottomed pan and heat mustard oil .you can use refined oil or any other oil of your choice. Now add the bitter gourd to the oil and let dry till slightly golden

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