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Monday, August 25, 2014

To make a Baked Custrad

  • Eggs                         - 6 slightly beaten
  • Sugar                        - 1/2 cup
  • Salt                           - 1/2 tspn
  • Milk                          - 1 quart
  • Vanilla                      -  1 tspn

1. Slowly add the milk to egg mixture, stirring constantly.
2. Add vanilla to custard mixture.
3. Pour into 1-1/2 quart casserole dish.
4. Sprinkle with nutmeg, set casserole dish in pan of cold water.
5. To bake 1- 1/4 hours.
6. Knife inserted near edge comes out clean.

ROASTED PRAWN - Easy made Non veg cooking recepie


  • Prawn                       250 gm
  • Vermicelli                  50 gm
  • Onion                        3
  • Seed pepper              1 sp
  • Oil                             100 ml
  • Salt                           As required
  • Eggs                          2
  • Bengal gram powder  60 gms
  • Garlic                         6
  • Lemon                        1
  • Green chilli                 4


  1. To cut the lemon and take the cup of juice.
  2. And take the cleaned prawn and put in the lemon juice to mixed it.
  3. Cut the green chilli, Onion, Garlic, Coriander leaves are cut in the small pieces.
  4. Make a powder of pepper , break the egg and put in the cup with wide mouth.
  5. And put the green chilli, Onion, garlic, coriander leaves and salt on the prawn with lemon juice.
  6. To the pan on hearth, put the oil on the pan.
  7. The prawn is heated put on the Bengal gram powder.
  8. Waving once on vermicelli in the oil and when it turn to brown shade to give eat.
  9. The roasted prawn is ready to serve it.

Friday, August 22, 2014

How to make a coconut burfi

  • Grated coconut                   -  200 gm
  • Milk                                   -  100 ml
  • Sugar                                -  100 gm
  • Water                                -  1/4 tumlar
  • Ghee                                 -  2 tsp
  • Cashew nuts                      -  10
  1. To take the water in tray and add the sugar to boiled it.
  2. To come the tight position in add the grated coconut.
  3. Do not covered position on the tray to stirred it.
  4. Take the tray and apply the ghee .
  5. After put the ghee in the tray.
  6. When come to cooled position cut into the pieces of square shapes
  7. Then coconut burfi ready and  serve to hot .

To make a candy vada

  • Gram                              -  150 gm
  • Exporter rice                    -  fistful
  • Powdered candy               -  100 gm
  • Oil                                  -  as required
  1. To rice and gram also added with water at soaking.
  2. And rushed the soaked gram and rice.
  3. To rushing half position to add the candy and rushing it.
  4. The oil in the pan on the light heat.
  5. In the oil to rushed candy mix to fried it.
  6. The candy vada is ready to serve it.

Thursday, August 21, 2014

To make a mixed vegetable pickle

  • Carrot                          -  100 gm
  • Beans                           -  100 gm
  • Karamani                      -  100 gm
  • Potato                          -  100 gm
  • Caucau                         -  100 gm
  • Drumstick(chopped)       -  100 gm
  • Kottavarankay                -  100 gm
  • Peas                             -  100 gm
  • Chilli powder                 -  250 gm
  • Mustard                        -  (for pupose)
  • Dill powder                   -  1 tsp
  • Asafoetida powder         -  1 tsp
  • Sesame                         -  1/2 ltr
  • Lemon juice                   -  1/4 ltr
  • Salt                               -  (for purpose)
  1. To cut the vegetables after clean the pure water.
  2. That vegetables are in the boiled water for few minutes.
  3. Do not fully boiled.
  4. The water is after drained unheat the vegetables.
  5. After add the vegetables into chilli powder, salt, and lemon juice to mixed it.
  6. To leave the oil in skillet to add Asafoetida powder, mustard and Dill powder to mix.
  7. After five minute to add boiled vegetables and mixed it.
  8. The Vegetable pickle is ready to serve it.
  • To add the vinigar to use that pickle for 15 days.
  • Unknown to use that pickle only for 7 days.

Wednesday, August 20, 2014

To make Neem flower sauce

  • Neem flower                            -  1 tblsp
  • Sugar                                      -  100gm
  • Mustard                                   -  1/2 tsp
  • Oil                                          -  1/2 tsp
  • Tamarind                                -  small size
  1. To fry the neem flower and powdered it.
  2. The powdered neem flower is to be bored it.
  3. The bored neem powder is added with the diluted tamarind and water.
  4. In the hot pan with oil and mustrad.
  5. Add the mixed neem flower gray and boiled it.
  6. The neem flower sauce is ready to serve it.
  • This sauce is good medicine for human's health.

Tuesday, August 19, 2014

How to make a Tirunelveli Halwa

  • Sambha wheat                         -  250 gm
  • Sugar                                      -  500 gm
  • Cardamom                              -  6 pcs
  • Kesari powder                          -  1 tsp
  • Cashew nuts                            -  50 gm
  • Pista nuts                                 - 20 gm
  • Buffalo milk                             -  1 tumlar
  • Ghee                                       -  200 gm
  • Lime                                       -  1/2 piece
  1. Take a wheat before one day soaking.
  2. To clean the soaked wheat and grind it.
  3. The wheat is grind half position to squeezed and add the water and squeezed it.
  4. To the milk in the boul with one day to take a telinted milk.
  5. The telinted milk is added with buffalo milk and sugar to boiled it.
  6. And add the seedless lemon juice with stirring it.
  7. The halwa is clung position to add the kesari powder.
  8. Add the 100gm ghee on stirring position and the remaining ghee is add with removing position.
  9. After add the pulses and on the plate.
  10. The halwa is ready to serve it.

Green pea soup

Onion                                  1
Chopped Cabbage               1/4 cup
Tomato                                1(medium sized)
Fresh green peas                1 cup(heaped)
Green chili                         1
Milk                                    1 cup 
Salt and pepper powder     as required
Sugar                                 11/2 cup 
Potato                                        1 small
Bay Leaf                            1
Cumin seeds                     1/2 tsp
Butter or Oil                     1 Tbl. Sp
  1. Heat butter in a pressure pan and fry bay leaf,chopped onion,cabbage for 2 or 3 minutes.
  2. Add chopped tomato,potato,shelled green peas and continue frying fo another 2 minutes.
  3. Pour just enough water to cover the vegetables.
  4. Tie whole green chili,cumin and pepper in a muslin cloth and put it along with vegetables.
  5. Pressure cook for 5 minutes in reduced flame.
  6. Cool down and discard the spice bag and bay leaf.
  7. Grind the rest to smooth paste and strain through a sieve.
  8. Dilute it with to required consistency.
  9. Add salt,sugar and reheat it in completely reduced flame.
  10. Serve hot topped with finely grated cheese and fried bread croutons. 

Badam burfi (almond burfi)

  • Milk                                    -  200ml
  • Sugar                                 -  400gm
  • Ghee                                  -  50gm
  • Scrambled Coconut              -  3 tsp
  • Almond nuts (badam)          -  50gm
  • Cashew nuts                       -  50gm
  1. To remove the cloth after soaking the badam (Almond).
  2. Add the coconut and badam (Almond) to smash it.
  3. Heat the milk with sugar and add the badam (Almond) mix.
  4. Add ghee to mixed it by warm heat.
  5. Add the cardamom powder and ready to serve it.
  6. And cut the any size for serving.

To make a Carrot Burfi

                            CARROT BURFI
  • Carrot                            -  1/2 kg
  • Sugar                             -  1/4 kg
  • Maida                             -  100 gm
  • Gram flour                      -  50  gm
  • Ghee                              -  100 gm
  • Cardamom powder          -  few
  1. To take a carrot and after remove the skin and clean it.
  2. After snoop and smash it.
  3. And the tray in ghee at frying the carrot.
  4. The frying carrot into add the gram flour and maida to mixed it.
  5. To keep the tray and fill it  the burfi.
  6. After five minute it is ready for serve.

Monday, August 18, 2014

South Indian Samosa Special health home made easy recipe

Chapati-type dough
Ray and me hi seeds
Chilli,jeera and dhania powders
Garam masala
Lemon and sugar(if desired)
  1. Boil the potatoes and chop into small pieces,chop very fine carrots and cabbage.
  2. Add a Vaghar in sufficient oil of ray,methi and a pinch or hing.
  3. Add salt,chilli,jeera and dhania powders,and a little garam masala,Add potatoes and mix well.
  4. Roll out the chapati dough thinly (white or whole meal flour),into a small chapati,cut in two.
  5. Place filling on one half and fold over to make a triangular shape.
  6. Fry in deep oil over a slow fire.
  7. Ready to serve it.  

Pepper streak sauce


  • Under cut                                     1 kg
    (make six pieces of steaks)
  • Mustard powder                              1/2 tsp
  • Worcester sauce                             1 tblsp
  • Garlic paste                                    1/2 tsp
  • Crushed black pepper salt                2 
  • Corn flour
  • Oil
    (enough to rub on all steak pieces )
  • Butter
  • Apply all the above ingredients except crushed pepper and corn flour to the steak pieces and set aside for five to six hours.
  • Sprinkle crushed pepper on each piece and press inside with rolling pin.
  • Then dip the steak pieces in flour, shaking of any surplus.
  • Place in sizzling hot skillet with just enough melted butter to keep meat from sticking.
  • Fry both sides until browned.(flour helps to keep the juice in the steaks and also helps them to brown)
  • Remove to a hot platter.
  • Spread with softened butter if desired.
  • Serve with garlic bread.

Sunday, August 17, 2014

The tasteful cauliflower soup

                    CAULIFLOWER SOUP
  • Cauliflower                  -  1 (medium size)
  • Onion                         -  1  (big)
  • Butter                         -  11/2 tblsp
  • Ginger                        -  1 inch piece
  • Green chilli                  -  1
  • Wheat flour                 -  1 tblsp
  • Milk                            -  11/2 cups
  • Salt                             -  as required
  • Sugar                          -  2 tsps
  • Pepper Powder             -  Little
  1. Heat butter in pressure pan and fry sliced onions for 2 or 3 minutes in reduced flames.
  2. Add cauliflower pieces and continue stirring for few minutes.
  3. Sprinkle wheat flour and fry for another one minute.
  4. Pour one cup of milk and half cup of water.
  5. Add ginger and whole green chilli to that.
  6. Pressure cook till one whistle still reduced flame.
  7. Cool down and discard ginger and chilli piece.
  8. Grind to smooth paste in a mixie and pass through a serve.
  9. Dilute with rest of the milk and water.
  10. Add salt , sugar and reheat in a reduced flame till boiling point stirring in between for even heating.
  11. Sparkkle pepper powder just before serving.
  12. Serve hot with greated cheese on top.

Saturday, August 16, 2014


  • Meat piece                           -    1/2 kg
  • Large lime juice                   -     1
  • Garlic paste                         -     1 tblsp
  • Ginger paste                        -     1 1/2 tblsp
  • Green chillies paste               -     15 to 20gm
  • Chilli powder                        -     1 tsp
  • Yoghurt                              -      1/2 cups
  • Garam masala powder           -     1 tblsp
  • Oil   (own purpose)
  1.      Take a whole joint of meat.
  2.       Wash the pierce of a fork and rub juice and salt and leave for an hour.
  3.      Mix the ginger, garlic paste, garam masala, garlic paste and red and green chillies in the yoghurt meat mixture atleast Two hours.
  4.      Heat oil in the heat vessel and cook in a modreately heated oven till the meat is done.
  5.      Remove the meat is oven till down.
  6.      Remove from oven and fry on a low fire till it dries up completely.
  7.      Slice it and serve with salads and naan.

Friday, August 15, 2014

North indian dhal soup easily homemade recepies

  • Masoor dhaal                       - 2 tblsp
  • Garlic                                  - 2 flakes
  • Small onions                        - 3 (chop finely)
  • (Madras onions)
  • Butter                                  - 1 tsp
  • Coriander seeds                    - 2 tsps
  • Cumin seeds                         - 1/2 tsp
  • Fenu greek                           -  A pinch
  • Red chilli                              - 1
  • Green chilli                           - 1
  • Chopped coriander leaves       - 1 tblsp
  • Turmeric powder                   - a pinch
  • Tomato paste                        - 1/2 tblsp
  • Salt                                      - as required
  • Lemon                                  - 1
  1.         To cook a dhall with 1/2 cup water with pinch of a turmaric powder.
  2.         When is cooked after smash it down.
  3.         Dry and roasted coriander seeds, cumin, fenu till good smell comes.
  4.         Heat butter and fry crushed garlic and then chopped onion.
  5.         Fry till raw flavour goes in reduced flame so that color is not changed.
  6.         Add tomato paste and cook for a minute or two.
  7.         Add powder ingredients, mashed dhall, slit green chilli and broken red chilli.
  8.         Dilute it with enough water and then add salt, coriander leaves and curry leaves.
  9.         Heat till boiling point and remove from fire.
  10.         Close with a lid and keep aside, strain it well and reheat it just before serving.
  11.         Squeeze lemon and serve hot.
    Dhal and cauliflower soup:
        Follow the above procedure. Cook finely cut cauliflower till just tender. Add the cooked cauliflower with the water to the strained soup.
   Dhal and cabbage soup:
        Fry finely chopped cabbage in butter till crisp. Add to the dhal soup while reheating it.

Thursday, August 14, 2014

Cheese Soup

White Onion                           1
Capsicum                               1 small
Large Cucumber                    1
(Check for bitterness) 
Milk                                        2 cups
Cheese Cubes                        2 or 3
Salt and Sugar                       As required
Butter                                    Little
Thulsi Leaves                         Few
  1.  Peel and chop cucumber and onion into medium sized pieces.
  2. Dice capsicum into small pieces.
  3. Heat butter and simmer onion capsicum for few minutes.
  4. Add cucumber and stir for few more minutes.
  5. Pour just enough water and pressure cook in reduced flame till one whistle.
  6. Cool down and blend with cold milk finely grated cheese,salt and sugar in a mixie.
  7. Dilute if necessary.
  8. Chill and serve ice cold.

Wednesday, August 13, 2014


Onion                                       1(medium sized)
Chopped Spinach Leaves             11/2 cups
Orange                                      1(medium sized)
(Sour and thin Skinned) 
Butter                                        1 Tbl. Sp.
Fresh Cream                               1 Tbl. Sp.  
Grated Cheese                            1 Tbl. Sp.
Salt and Sugar                            As required
 For Spice Bag:Crush Coarsely
  Cumin Seed                             1/4 tsp
  Cloves                                     2
  Garlic                                      2 Flakes
  Black Pepper                            Few
  1. Chop onions length wise.
  2. Peel outer skin from orange.Remove seeds,pith,skin and separate into segments.
  3. Crush spices for spice bag coarsely and tie it in a small muslin cloth.
  4. Heat butter and Fry onions and then add chopped spinach leaves.
  5. Stir till the leaves shrink and moisture is absorbed, in reduced flame.
  6. Pour just enough water to cover,add orange pieces, spice bag and pressure cook for 5 minutes.
  7. Cool down and then discard the spice bag after squeezing well.
  8. Blend in a mixie and strain through a sieve.
  9. Dilute with water and then add salt and sugar.
  10. Reheat till boiling point in reduced flame stirring in between.
  11. Pour hot in individual bowls and dot with whipped fresh cream.Sprinkle finely grated cheese.
  12. Serve with *Cheeselings. 

Tuesday, August 12, 2014

Bombay naan chap

                                         BOMBAY NAAN CHAP
  •            Beef (minced)                                  -  1kg
  •            Khus Khus (finely ground)                 -  3 tblsp
  •            Cumid seeds (roasted &powdered)     -  2 tsp
  •            Ground fellel (saunf)                         -  2 tsp
  •            Onion (medium size)                        -  1 pcs
  •            Garlic paste                                      -  1 tblsp
  •            Ginger paste                                     -  1 tblsp
  •            Big green chillies  (few)
  •            Garam masala powder (all spices)       -  2 tsp
  •            Turmeric powder                              -  1/4 tsp
  •            Coriander leaves (few)
  •            Papaya juice                                     -  1 tsp
  •            Lime,Salt,Oil (as required)
  1. Fry the onion as light brown.
  2. Add the garlic and ginger paste and fry for a minute.
  3. Add cumin seeds and khus khus powder and ground and fry again.
  4. Add the mince with fat.
  5. Add papaya juice and salt and let it cook on light mince at low flame.
  6. Add little water if required.
  7. Add green chillies and cook for five minutes more.
  8. Sprinkle with garam masala powder and garnish with coriander leaves.
  9. Squeeze lime juice and serve with or tandoori roti.

Spinach soup - Home made Easy Vegetable soup

  • Onion                                         1
  • Finely chopped greens                  11/2 cups (Amaranth leaves)
  • Garlic                                          1 flake
  • Ginger                                         1/2 inch piece
  • Milk                                             11/2 cups
  • Corn flour                                              11/2 tsps.
  • Bay leaf                                        1
        Salt,sugar and pepper as required.
  1.   Chop onion and fry in butter along with bay leaf till it becomes transparent.
  2.   Tie ginger and garlic in a muslin cloth (without crushing).
  3.   Take chopped greens and fried onions in a vessel and pour just enough water to cover it.
  4.   Put the spice bag in it and pressure cook till one whistle.
  5.   Cool down and discard the spice bag and gay leaf.
  6.   Mash spinach with wooden masher (or) with hands.(Do not put in mixie).
  7.   Dilute with 2 to 3 cups of water.
  8.   Dissolve cornflour in cold milk and add it to the soup.
  9.   Add salt,sugar and reheat the soup in reduced flame.
  10.   Sprinkle pepper powder and serve hot with bread sticks.(soup sticks)

Monday, August 11, 2014

Wheat Grass Juice

                                           WHEAT GRASS JUICE
  • Wheat grass - half a cup
  • Pepper - 2
  • Cumin - half teaspoon
  • Salt - half teaspoon
  • Sugar - half teas Boone
  • Lemon Juice - half cup
        We need to take care of wheat grass.
         I thoroughly washed the grass in medical reasons, according to simply grind up
Drink. If you want to taste, mix 1/2 tbsp  lemon juice. Healthy and Tasty If you want to sell to?
 mixed drink of the grind.

Sunday, August 10, 2014

Deluxe tomato soup

  •     small onion (finely chopped)            1
  •     table spoon butter                           2
  •     tea spoon sugar                              2
  •     table spoon flour                             3
  •     tea spoon salt                                 1
  •     tea spoon pepper powder                1/2
  •     cup tomato juice                              6
  •     table spoon whole spices                  1
  •     cups of milk                                    2
  •     Few leaves of mint
         To prepare a tomato juice as shown deluxe tomato soup.
  1. saute the onion in the butter.
  2. To stir in the flour, sugar,salt and pepper.
  3. cook until smooth and bubbly stirring constantly,
  4. Remove from the heat.
  5. Slowly stir in tomato juice.
  1. To bring a boil, stirring constantly, Boil for one minute.
  2. Stir tomato mixture slowly into milk and bring to in a boil again.
  3. Serve immediately with chopped fresh mint or with diced fried bread cubes.

Tomato soup with cream

Ingredients :
Tomatoes  - 1/2 kg
Cup cream  - 1/4
Whole Spices  - 1
Corn flour  - 1
Butter  - 1
Salt and Pepper
Lemon juice
Method :
  1. Boil the tomatoes with 3-4 glasses of water and whole spices till the tomatoes are tender .
  2. Strain the juice
  3. Heat the butter and stir-in corn flour and fry lightly
  4. Add tomato juice slowly so that no lumps form
  5. Bring to a boil , stirring constantly
  6. Boil for 1 minute
  7. Mix cream , lemon juice and salt
  8. Serve with hot   

Friday, August 1, 2014

POTATO SOUP - Home made easy vegetable soup



Potatoes  - 2
Onion   -   1
butter   - 2 tbsp
water    - 3 cups
milk      -  1 cup 

Procedure :

  1. Mince the onion and saute in the butter
  2. Add the water , potatoes and seasonings 
  3. Cook till the potatoes are done 
  4. Remove from fire and pass through a sieve 
  5. Reheat stir in milk and simmer slowly for  5 minutes stirring occasionally .
  6. Put some extra butter if desired and serve hot 



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