Joy of cooking

INGREDIENTS: Small purple eggplants/Brinjal - 6-7 Onion - 1 medium size Turmeric Mustard seeds - 1/2 tsp Cloves & cinnamon 2-3 Curry leaves Oil-5tbsp Salt to taste Grind the following ingredients in to smooth paste with little water: Coconut grated/Coconut powder -1cup 1 small onion slices fried with little oil 1 or 2 Tomato 3/4tsp Garam masala 1tsp Coriander powder 1tsp Chilly powder 1tsp Ginger-Garlic paste Coriander leaves chopped METHOD: 1. Wash and clean the brinjal, Cut each brinjal in to two corssed slits like 'X' in the centre till the stem, so that the Brinjal remains intact as a whole. 2. Marinate the grinded masala to Brinjal for 10 minutes. 3. Heat 3 tbsp oil in a heavy bottom pan at low flame, add mustard seeds, clove, cinnamon, curry leaves allow till the aroma comes out, add chopped 1-onion, turmeric fry till onions become translucent. 5. Add marinated brinjal & salt to it fry for 10 minutes. 4. Add remaining ground masala & 1/2 cup water or req...

INGREDIENTS: (Serves 4) Oil - 1 Tbsp Garlic - 1 tsp, minced Ginger - 1 tsp, minced Frozen Peas - 1/2 cup Carrots - 1/2 cup Frozen Corn - 1/4 cup Green Beans - 1/2 cup, cut at an angle Regular Noodles - 1 cup Vegetable Broth/Stock - 4 cups Soy Sauce - to taste Red Chili Sauce - to taste Black Pepper & Salt - to taste Vinegar - 1 Tbsp, or to taste Corn Starch - 1 Tbsp, mixed with a little cold water Spring/Green Onions - 2, chopped at an angle METHOD: 1. Heat Oil in a medium sized pot. 2. Add Ginger and Garlic and saute for 30 seconds or so. 3. Add Corn, Green Beans, Peas & Carrots, - saute for 1-2 minutes. 4. Add Vegetable Broth, Salt, Black Pepper and Noodles. 5. Bring mixture to a boil and simmer until Noodles are tender but not overcooked. 6. Add 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar - bring to a boil. 7. Mix 2-3 Tbsp water with the Corn Starch and add it to the soup - bring to a boil. 8. Garnish with Spring Onions and serve hot! 9. We can also use Cauli...

I got this recipe from my friend mallika, it is a healthy and nutritious Indian snack.. it is easy to prepare and very tasty... INGREDIENTS: 1 Onion chopped in to long slices 2 Green chillies cut into small circles Bunch of spinach/palak 2-3 tbsp Rice flour 4-5 tbsp Besan 1 tsp Red chili powder 1 tsp Cumin seeds(good for digestion) Optional- can add curry leaves, coriander leaves or mint leaves Oil to fry Salt to taste METHOD: 1. Wash palak leaves properly and then chop the palak leaves. 2. Add water to besan, rice flour, chopped green chilies, cumin seeds, red chili powder, salt, Oil-1tbsp and mix it well & then add palak leaves to it. 3. Heat oil in a pan fry small portions of mixture in oil till they turn golden brown. Palak pakora is ready. cool myspace layouts

INGREDIENTS: 250gm Mushroom 2 Onion 2-3 Tomato 3-5 Green Chillies 1 inch Cinnamon stick 3 Cloves 2 tsp Ginger & Garlic paste 2-3 Black pepper 1/2 tsp Garam Masala powder 1/2 tsp Cumin powder 1/2 tsp Coriander powder 2 tsp Sambar powder 1/2 Cup Curd/yogurt 1/4 Cup Coconut powder/Grated coconut Turmeric powder Coriander leaves Mint leaves 5-6 tbsp Oil Salt to taste METHOD: 1. Cut each mushroom into 3 slices & soak it in curd by adding little water & turmeric 2. Grind cinnamon, clove, grated coconut, 1-onion, green chillies, coriander leaves & Mint leaves to fine paste in a mixer. Grind tomato separately. 3. Heat oil in a pan & add finely chopped 1-onion fry till golden brown, then add ginger garlic paste to it & fry for a minute in low flame. 4. Add grinded masala & tomato fry till oil separates from it. Then add , Garam Masala powder, Cumin powder, Coriander powder, Sambar powder & mix well. 5. Add mushrooms & 1/4 cup of water if required, add very l...

!!! WISH U A VERY HAPPY & PROSPEROUS DIWALI !!! Kodubale is my favourite Indian snack.. it is considered as one of the classic karnataka snack :-) INGREDIENTS: Rice flour - 3cups All purpose flour / Maida - 1 cup Sooji / Fine Rava - 1 cup Coconut powder -1 cup Jeera -1tsp Hing -1/2tsp Red chillies-10-12 Salt to taste Oil for frying METHOD: 1. Grind coconut powder,red chillies,into a fine paste adding enough water. Let the consistency be like chutney. 2. Add this paste to the other ingredients, Mix well by adding little water at a time. 3. Take small rounds of the dough, rolls them into thin sticks, fold them in the shape of kodubale. 4. Make sure the edges stick to each other. 5. Deep fry till they turn brown, Kodubales are ready. 6. Cool and store in an air-tight container. cool myspace layouts

Our house simple Ganesha Habba :-) On the occasion of Ganesha Festival i prepared Holige, Kargikayi, Hesarabele kosambri & Rasayana.. OBBATTU / HOLIGE For preparing the dough:- 2 cups Maida 1/2 cup Fine Rava/Sooji 1/2 teaspoon Turmeric Powder Oil Salt a pinch Water as required Mix all the above ingredients with water and make a soft dough. Soak in oil atleast for 1 hour. For the Filling: 1 Cup Tuar Dal Grated / Powdered Jaggery 2 and 1/2 Cups 1 cup of grated fresh Coconut. (If breaking a coconut, use one full coconut) 1. Boil Tuar dal in pressure cooker add coconut and jaggery on a low flame till jaggery melts. Add cardamom powder and fry till fragrant. Blend this in a mixer to a smooth paste using as less water as possible. The mixture should be thick enough to be rolled into balls. 2. Make balls out of the Maida Dough. This should be a little smaller than the Hoorna Balls. 3. Flatten the Maida Ball to a one and a half to two inchs in diameter. 4. Pace the Hoorna Ball in the Mi...

INGREDIENTS: (serves 4) 2 Cups finely grated carrots 2 Cups milk 4 Tablespoons Ghee 1/4 cup sugar 1/2 teaspoon cardamom powder Cashew nuts Raisins METHOD: 1. Roast the cashew nuts and raisins in ghee set aside for the garnish. 2. Add the finely grated carrots and stir-fry for about eight minutes. 3. Carrots should be tender and slightly changed in color then add the milk and cook until the milk dries this will take about eight to ten minutes 4. Then add sugar and dry roasted cashew nuts and raisins stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan 5. Garnish with additional cashew nuts.