Monday, July 2, 2012

Apple Pickle


Apple - 4
Red chili powder - 3tbs
Turmeric powder - ¼ tsp
Mustard - 1tsp
Asafetida - ½ tsp
Gingely oil – ½ cup
Salt as required
Vinegar – 2 tbs

Wash the apples nicely, peel and grate it well and keep aside.

Heat half of the oil in a pan add mustard seeds and when it splutters add asafetida and give a quick stir.  Now add the grated apple and mix well with the oil. Add the tumeric powder, red chili powder and salt. Add the remaining oil and cook on low flame until apple becomes soft and oil ooze outs. Finally add vinegar and mix well. Turn off the heat and allow it to cool transfer it in airtight container and  store in refrigerator.  

Thursday, June 14, 2012

Grilled Pineapple with Cake & Icecream

Pineapple - 1
Honey - 2tbs
Butter - 1tbs
Vanilla Ice cream  & Cake for serving

Peel the outer part of the pineapple and cut it into 8 or 9 pieces.  Use a knife to crave the center part of each piece to make rings. Apply honey on each rings. Take a grill and spread butter on it and place the pineapple and grill on medium heat for about 2 to 3 minutes on each side, until it is nicely brown and grill mark appears on each side

After grilling all the pineapple rings, place them on a plate.  Scoop  ice cream  and place into the center of the ring followed by cake and again a scoop of ice cream and serve.

Friday, June 8, 2012

Bitter gourd Pickle/Pavaka Achar

Source: Magazine 

Bitter gourd - 6
Garlic - 15 flakes
Ginger - Small piece
Green chili - 8
Curry leaves - 3 to 4 twigs
Mustard - 1 tsp
Turmeric Powder - 1/4 tsp
Vinegar - 1/2 cup
Gingely Oil -1/2 cup
Salt as required

Wash  bitter gourd nicely and cut into small pieces. Take a bowl  mix bitter gourd with vinegar & salt and keep it aside for an hour or two.  Then squeeze it nicely and steam it by adding turmeric powder.  Do not boil it for long. Meanwhile chop garlic, ginger and green chili into small pieces. Heat oil in a pan add mustard seeds, when it splutters add chopped garlic, ginger  and green chilly. Saute it for few minutes and add the steamed bitter gourd  and  oil  and mix nicely. When it is done, remove from fire, allow it to cool and transfer it in a container.

 Note: Mixing salt and vinegar to bitter gourd helps to reduce its bitterness.

Saturday, May 26, 2012

Cantaloupe Ice Cream

Cantaloupe – 2 cups cubed
Sugar - ½ cup
Condensed milk  - ¼ cup
Whipping cream - 1 cup

Cube the cantaloupe and keep aside.

Take a blender and put the cantaloupe and sugar in the blender and blend well.  Do not add water. Whisk the blended cantaloupe pulp, condensed milk and whipping cream to get a smooth consistency. Pour into a bowl and freeze it. After an  hour or 2  take the bowl out from the freezer beat again and ieept back into the freezer. Repeat this process for 2 to 3 times, this makes the ice cream to be very smooth. Then keep in the freezer for 5 hrs or until its fully set. 

Scoop out the ice cream and serve with wafers or garnish with nuts, chopped  cantaloupe.

Note: You can adjust the sugar and condensed milk depending on how much sweet you like.

Friday, May 4, 2012

Beef Curry

Beef - 2 lb
Onion - 2 or 3
Tomato - 1 small
Turmeric powder - 1/4 tsp
Roasted Coriander & chili powder - 2 tbs
Garam Masala - 1/2 tsp
Fennel Seed - 1 tsp
Ginger - 5 to 6 flakes
Garlic - small piece
Green chili - 3
Curry leaves - 3 twigs
Red chili - 6
Coconut pieces - few (Cut into small pieces)
Salt and oil as required  

Cut beef into bite pieces, wash nicely and keep aside. Cut onion into thin slices. Heat oil in a pan and when it becomes hot crush ginger, garlic and green chili and add to this & saute until raw smell goes away. Then add the onion and saute until it becomes translucent and then add chopped tomatoes and saute it till the oil get separated. Now add turmeric powder, roasted coriander & chili powder and mix well. Add the washed beef into it & cover with the lid & cook on low flame. After sometime add garam masala powder and fennel seeds stir nicely and allow it to get cooked on low heat. When its done remove from fire.

Meanwhile, heat 2tbs of oil in a small pan add curry leaves,coconut pieces & red chili to it. When it splutters turn off the heat and pour this into the beef gravy.
Serve warm with steamed rice, chapathi,parotta.

Monday, April 16, 2012

Chicken Tofu Fry

Chicken - 1lb
Tomato - 2 large
Tofu - 1 cup
Red chili powder - 2 tsp tbs
Turmeric powder -1/4 tsp
Oil -1/4 cup
Salt to taste


Wash chicken and cut into bite pieces. Add turmeric, chili powder and salt to the chicken pieces and marinate it for 15 to 20 minutes. Heat oil in a pan, add the marinated chicken to it and squeeze the tomatoes and cover with the lid. Do not add water. Stir occasionally.

Meanwhile cut tofu into small pieces and keep aside. When the chicken pieces are fried nicely add tofu to it and mix well and fry for 2to 3 minutes.

Serve with steamed rice, chapathi.

Monday, April 2, 2012

Beetroot Rice

Rice - 1cup
Beetroot - 2 small
Red chili powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - Few
Green chilly -2 slit lengthwise
Salt as required
Oil - 2tbs

Cook the rice and keep aside. I used basmati rice. You can use any rice of your choice.

Peel the outer skin of the beetroot, wash nicely & grate it. Heat oil in a pan add mustard seeds, when it splutters add curry leaves, green chili followed by the grated beetroot. Now add red chili powder, turmeric powder, salt and mix it nicely and cover with the lid and allow it to get cooked. No need to add water. When it is done add the cooked rice to it, mix well and remove from fire.

Transfer to a plate and serve. Kids will love to eat colorful rice.