Vegetable Burger

Yummy Vegetable Burger Recipe...

Coconut Cookies

Delicious Coconut cookies decorated with grated coconut..

Mushroom Rice

Delicious Mushroom Rice recipe...

Orange Cake

Eggless Orange cake decorated with oranges and kiwi fruits...


Eggless chocolate Brownies with cashew nuts..

Chinese Salad

Tasty Salad with tomato sauce..

Coconut Laddu

Coconut Laddu made with condensed milk..

August 23, 2011

Methi Matar Malai...

Ingredients 1:
. 3/4 cup fresh green peas( boiled)
. 1 1/2 cup fresh methi leaves
. 1 onion, finely chopped
. 2 tomatoes
. 1/2 tbsp cumin seeds
. 1/2 tbsp jeera seeds
. 1/2 tbsp black pepper pwd
. 1/4 cup milk
. 1 tbsp malai/fresh cream
. 6-7 cashewnuts + 1 tsp poppy seeds, soak 2-3 tbsps milk for 15 mts and grind to paste
. 1 tbsp garam masala powder
. salt to taste
. oil 

Ingredients 2(Make a paste):
. 1 small onion
. 4 green chillis
. 1 small piece ginger
. 3 cloves garlic

1 Clean methi leaves and remove leaves from stems.Cut the leaves and keep it aside.
2 Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.
3 In the same vessel, add some oil, add the cumin seeds,jeera seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.
4 Add pepper pwd. Add the chopped tomatoes and cook untill tomatoes are cooked completly.
5 Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.
6 Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat. 

Serve hot with rotis, paranthas or naan...

Kindle 3G, Free 3G + Wi-Fi, 3G Works Globally, Graphite, 6" Display with New E Ink Pearl Technology - includes Special Offers & Sponsored Screensavers

August 16, 2011

coconut burfi

. 2 cups Fresh grated coconut
. 1 Cup milk
. 1 Cup Jaggery
. 100g ghee
. 1 tbsp Cardamom powder

1) In a pan take 1 tsp ghee, coconut,milk, jaggery and keep it on low flame.
2) Jaggery will slowly start melting making the coconut sticky.
3) Keep stirring constantly, as bottom can get easily burnt at this stage.
4) After about 15 minutes of stirring, the mixture will come together.
5) Add cardamom powder and ghee to the coconut mixture.
6) Immediately  pour this mixture in to the greased tray or plate.
7) cut in to squares and store it in an air tight container.

August 9, 2011


Ingredients: I
. Bengal Gram flour/Besan – 2 cups
. Curd/Yogurt – 1/2 cup
. Water – 1/2 cup
. Cooking/Baking Soda  – 1/2 tbsp
Ingredients: II 
. Turmeric powder - a pinch
. Green Chili paste – 1/2 tsp (or green chillies - 2 choppped finely)
. Sugar – 1 tsp
. Lemon juice - 1/2 tsp
. Eno fruit salt– 1.5 tsp
. Salt to taste
. Oil - 1 tsp
Ingredients: III
. Mustard Seeds
. Curry leaves
. Coriander leaves
. Oil - 2 tsp

1) First mix the curd with water and make like a buttermilk.
2) To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter.
3) If you need water add it, else add soda.
4) Keep it aside for 1 hr.
5) After 1 hr, add the ingredients II to the batter and mix well.
6) You need to steam the batter. so a plate that fits to the pressure cooker.
7) Before mixing the ingredients II to the batter, switch on the stove and place the cooker filled with water and  place a vesserl over which you need to place a plate in which you are going to steam the dhokla's.
8) Allow the water to boil.
9) Now sprinkle a pinch of eno in the plate and pour the batter (Ingredients II nixed) to the plate and place the plate immediately on the vessel.
10) Close it (no need to put whistle) and wait for 5 mts.
11) After 5 mts, using a knife, just check whether the dhokla's are perfectly coooked (by putting the kinfe inside the dhokla and checking no batter sticks to the knife).
12) Now switch off the stove and remove the plate.
13) Now in a small pan, add the ingredients III and when mustard seeds starts spluttering, just pour them on top of the dhokla's.
14) Allow the dhoklas to cool for 3 to 4 mts and cut them in to desired shape and serve hot with green chutney or any chutney.

Courtesy: Akhilas kitchen...