How to prepare sweet corn soup

TO PREPARE SWEET CORN SOUP
Ingredients:

• Sweet corn
• White onion
• Butter
• Milk
• Aji-no-moto
• White pepper powder
• Sugar and salt
• Ginger
• Soya sauce

Preparing Method:

• Fry chopped onion in butter for few minutes till raw flavour is lost.
• Peel outer husk from corn and grate it gently over a large eyed grater.
• Take a grated corn in a medium sized vessel and cover with milk and water.
• Add fried onion and ginger. Pressure for 10 to 12 minutes.
• Till the corn is well Cool down and discard ginger piece.
• Keep aide 2 Tablespoons of cooked whole corn Blend the rest smooth paste in a mixie.
• Stain and dilute till required consistency.
• Add sugar, aji-no-moto and reheat till boiling stirring in between.
• Add cooked com seeds also to this ssa end pepper powder just before serving.

Tags: How to prepare sweet corn soup, Sweet corn soup, Corn soup Bowl

How to prepare Carrot Kheer

TO PREPARE CARROT KHEER

Ingredients:

• Milk
• Carrot
• Almonds
• Sugar
• Kesar color
• Almond essence

Preparing Method:

1. Scrape and grate the carrots.
2. Steam in pressure cooker for 5 to 7 minutes without add water.
3. Blanch the peel Almonds.
4. Cool down the carrots to room temperature and grind it along with almonds.
5. Add the ground paste when milk stars boiling.
6. Reduce flame and cook for few minutes stirring in between.
7. Add sugar and remove from fire.
8. Mix till sugar is dissolved.
9. Add color, essence and serve as hot (or)cold kheer.

Tags: Prepare carrot kheer, Carrot kheer, Cooling kheer, Darrot milk kheer, Prepare carrot recipes

How to prepare Badam Kheer

TO PREPARE BADAM KHEER
Ingredients:

• Almonds
• Milk
• Sugar
• Kesar colour
• Almond essence
• Chironjee Nuts(Fried)
• Chironjee ('Saaraipparuppu' in Tamil)

How to prepare:

1. Blanch Almonds in hot water for 15 to 20 minutes.
2. Peel outer skin and grind it to smooth paste in a mixie with little cold milk.
3. Heat milk in a thick vessel till boiling point.
4. Add groundnut paste and stir gently.
5. Reduce flame and cook for few minutes.
6. Add sugar and stir in low flame itself for one or two minutes.
7. Turn off the stove, add colour and essence.
8. Top with fried nuts and serve hot.
9. Keep in refrigerator and serve ice cold.
10. Dissolved in warm milk can be added to the kheer.

Tags: Prepare Badam kheer, Badam Milk, Prepare Badam drink, Badam cool drinks, Badam hot drinks

How to prepare Tomato and Strawberry Soup

To prepare Tomato and Strawberry Soup
Ingredients:

• Tomatoes
• Mint leaves
• Ginger
• Strawberry crush
• Coriander leaves (chopped)
• Malt vinegar
• Red chilli powder
• Salt
• Worcestershrine sauce
• Pepper powder
• Cinnamom
• Cardamom

Preparing Method:

1. Select good quality red ripe Tomatoes.
2. Wash and chop tomatoes into big pieces.
3. Peel outer skin and outer ginger.
4. Grind Tomatoes, Ginger, Mint, cinnamom, and cloves in a mixie.
5. Strain through a fine strainer to remove skin, seeds etc.
6. Add salt, vinegar, sugar, sauce, chilli powder strawberry crush to that.
7. Blend again in mixie.
8. Keep in refrigerator and serve cold.
9. Add pepper powder just before serving.

Tags: Tomato soup, Strawberry soup, Tomato strawberry, Strawberry squash, Tomato soup, Cream soup, Soups

How to prepare Ginger Pickle இஞ்சி ஊறுகாய் Tamil samayal

Ginger Pickle

Ingredients :

Ginger - 1/4  kg
Sesame oil - 50 ml
Yellow Prodi - a pinch
Mustard - 50 g 
Salt - as required
Uluntam nuts - as required
Tamarind - 15 gms
Chili powder  - 3 tsp 

இஞ்சி ஊறுகாய் 

தேவையான பொருட்கள் :

இஞ்சி   - கால் கிலோ
நல்லெண்ணெய்   - 50 மி.லி
மஞ்சள் போடி  - ஒரு சிட்டிகை
கடுகு   - தேவையான அளவு
உப்பு  - 50 கிராம்
உளுந்தம் பருப்பு  - தேவையான அளவு
புளி   - 15 கிராம்
மிளகாய் பொடி  3 ஸ்பூன்

செய்முறை :
இளம் இஞ்சியாக வாங்கி தண்ணீரில் நன்கு சுத்தமாக கழுவி கொள்ளவும் . மேல் தொலை அப்புறப்படுத்திவிட்டு   சிறிய துண்டுகளாக நறுக்கி  கொள்ளவும்.
ஒரு பாத்திரத்தில் 100 மி.லி தண்ணீர் எடுத்துக்கொண்டு அதில் புளியைக் கரைக்கவும் . அதனுடன் மஞ்சள் போடி மற்றும் உப்பை கரைக்கவும்.

வாணலியில் சிறிதளவு எண்ணெய் விட்டு  கடுகு , உளுந்தம் பருப்பு தாளிக்கவும் . அதில் இஞ்சி துண்டுகளை    போட்டு நன்கு கிளறவும்.

கடைசியாக புளிக்கரைசலை அதில் ஊற்றவும் . மிதமான தீயில் சிறிது நேரம் கொதிக்க விடவும். மிளகாய் போடி சேர்க்கவும்.
கடைசியாக மீதமிருக்கும் எண்ணெய் அதில் ஊற்றி கிளறிவிட்டு இறக்கி வைக்கவும்.
சூடு ஆறியவுடன் பாட்டில்களில் எடுத்து வைக்கவும்.
இஞ்சி ஊறுகாய் செரிமானத்திற்கு மிகவும் நல்லது .
சாப்பிட அடம் பிடிக்கும் குழந்தைகளுக்கு சோற்றுடன் சேர்த்து இஞ்சி ஊறுகாயும் கொடுத்து வந்தால் அவர்கள் பசியெடுத்து சாப்பாடு கேட்பார்கள்

Tags :  Ginger Pickle, Tamil Samayal, Tamil Samayal Kurippu, Pickle's, Tamil Pickle's, Recipe in Tamil

Tomato Pickle - தக்காளி ஊறுகாய்

Tomato Pickle 

Ingredients:

Tomatoes - half a kilo
Yellow Powder - 1 Spoon
Dill powder  - 1 spoon
The amount of salt needed
Chili Powder - half cup
Sesame oil - as required
Lemon juice 2 Spoon

The recipe:

Please wash well and cut the tomatoes into small pieces. Leave the oil in a dry skillet. Put the dried tomatoes with oil and saute well. Well mix along with other items.  We use for one week

தக்காளி ஊறுகாய்

தேவையான பொருட்கள் :

தக்காளி  - அரை கிலோ
மஞ்சள் போடி  - 1 ஸ்பூன்
வெந்தயப்பொடி -   1 ஸ்பூன்
உப்பு   -  தேவையான அளவு
மிளகாய் போடி  - அரை கப்
நல்லெண்ணெய்   - தேவையான அளவு
எலுமிச்சை சாறு  -  2 ஸ்பூன்

செய்முறை :

தக்காளியை நன்கு கழுவிவிட்டு சிறிய துண்டுகளாக நறுக்கி கொள்ளவும் . வாணலியில் எண்ணெய் காய விடவும். எண்ணெய் காய்ந்தவுடன் தக்காளியை போட்டு நன்கு வதக்கவும்.

நன்கு வதக்கியவுடன் மற்ற பொருட்களை சேர்த்து கிளறவும். கலவை கெட்டியாகும்வரை கிளறிக்கொண்டே இருக்கவும். ஒரு வாரம் வரை கேட்டுபோகாது

Tags : Tamil Samayal , Tamil Samayal kurippu, Tamil Samayal tips, Oorukai, Tomato Pickle, Home make Pickle tips, Pickle recipe 

Recepe of handvo

HANDVO

Ingredients:

• Rice
• Mung Dal
• Tuva dal
• Fresh ginger
• Green chilli
• Haldi
• Red chilli powder
• Rai seeds
• Til seeds
• Whole dry red chillies
• Hing
• Yoghurt

Method:

          Soaked rice and mung dhall and tuva dhall in water until soft. Drain and grind to a paste. Add sufficient yoghurt to make a thick paste. Keep this overnight to ferment. Add ground green masala, salt, haldi, add red chilli powder if liked. Put a paste in a non-stick pan and add 2 spoons of oil and mix well.

               In another small pan heat 1/2 cup of oil, add dry red chillies, rai seeds and pinch of hing. Remove pan from heat and immediatly add 2 large spoons of till seeds. Pour the mixtureon top of the prepared paste. Place pan over moderate heat. Do not cover. Cook for at least half an hour. Serve hot or cold.

Tags: Handvo recepe, North side dishes, Cookind, Baked items, North indian foods

To make a channa

CHANNA

Ingredients:

• Chick peas
• Salt, Turmeric
• Methi seeds
• Mustard seeds
• Garlic (chopped)
• Onion (chopped)
• Garam masala
• Green chilli
• Lovage, hing
• Coriander, fenugreek

Method:

      Soak chickpeas overnight. Add salt and turmeric and cook in pressure cooker for ten minutes. To make a vaghar in a seperate pan as follows:

         Put a little oil in a pan and add methi seeds, mustard seeds, chopped garlic hing a lovage and onion. And add the garam masala, green chilli, coriander, fenugreek, pinch of salt. Stir a cook until a sauce is formed. Add the chickpeas with their water. Cook slowly to let the seasoning take effect. It can the enhance flavour to add a squeeze of lemon and a pinch of brown sugar.

Tags: Channa puri, Cooking channa, Puri masala, North indian foods

Making a potato vada

BATATA VADA

Ingredients:

• Besan
• Oil
• Salt
• Haldi
• Potatoes
• Salt
• Crushed green chilli and fresh ginger
• Garlic
• Haldi
• Hing
• Garam masala

Method:
      To take a boiled and smashed potatoes.And add with salt, Crushed Green chilli, and ginger lemon and sugar and a little Garam masala to mix well.
      Make a small balls and keep on one side. Make a thin batter of the besan, a little oil, salt and haldi. Dip the potato balls into the potato balls into the batter and deep fry briefly.

Tags: Potato vada, Vadapav, Potato balls, Making potato vada

Urad broth Tamil Samayal Kurippugal கருவேப்பிலை குழம்பு

This is the Tamil cooking recipe of Madurai Special broth. This is very healthy for all aged 

கருவேப்பிலை குழம்பு

தேவையான பொருட்கள்

1. கருவேப்பிலை – கால் படி
2. மிளகு – 1 ஸ்பூன்
3. சீரகம் – 1 ஸ்பூன்
4. சின்ன வெங்காயம் – 200 கிராம்
5. புளி – எலுமிச்சை அளவு
6. எண்ணெய் – 100 மி.லி
7. மா.பருப்பு – 1
8. உப்பு – தேவையான அளவு
9. மஞ்சள் போடி – அரைசிட்டிகை
10. கடுகு – சிறிதளவு
11. பெருங்காயம் – அரை சிட்டிகை

செய்முறை

கருவேப்பிலையை நன்கு கழுவி சுத்தம் செய்து இலைகளை உளற விடவும். பின்னர் அதனுடன் மிளகு, சீரகம் , மா.பருப்பு ( மாங்கோட்டையின் உள்ளிருக்கும் பருப்பு ) அனைத்தையும் சேர்த்து நைசாக அரைக்கவும்

சின்ன வெங்காயத்தை பொடியாக அறிந்து கொள்ளவும் . புளியை கரைத்து கொள்ளவும்



வாணலியை அடுப்பில் வைத்து எண்ணெய் ஊற்றி காயவிடவும் . கடுகு , பெருங்காயம் தலித்து அதனுடன் அறிந்த வெங்காயத்தை போட்டு வதக்கவும் .

வெங்காயம் வதங்கி வரும் நேரத்தில் கரைத்த புலியை சேர்க்கவும். உப்பு , மஞ்சள் போடி சேர்த்து கடைசியாக கருவேப்பிலை விழுதை சேர்த்து எண்ணெய் சுண்டி சுருள வரும்வரை வதக்கவும்.

சுமார் ௩ நாட்களுக்கு கேட்டு போகாமல் இருக்கும். இந்த குழம்பை மோர் சாதம் மட்டுமல்லாமல் இட்லி தோசைகளுக்கு தொட்டு சாப்பிடலாம்

மிகவும் சுவையாக இருக்கும் , வயிற்று கடுப்பை போக்கும் , அடிக்கடி சாப்பிட்டு வந்தால் தலை முடி கருமை நிறமாக மாறும்.




Tags : Tamil Samayal kurippu , Karuveppilai Kulampu , Tamil Nadu Samayal , Madurai Samayal

To make a cabbage kheer

CABBAGE KHEER

Ingredients:

• Milk                        - 1 litre
• Grated cabbage       - 1 cup
• Ghee                       - 1 tsp
• Cashew nuts            - few
• Vanilla essence        - As desired
• Colour                     - As desired
• Sugar                       - 3/4 cup

Method:

             Boil milk diluted with 2 cups of water. Heat ghee and fry grated cabbage till raw smell goes. Cook with little water till soft. Grind it along with cashew nuts to smooth paste in a mixie.

            Add it to the boiling milk and cook in reduced flame for few minutes. Add sugar and mix well. Remove from fire and add colour and essence. Serve ice cold in Tall glass tumblers.

Tags: Kheer recepies, cabbage kheer, Veg-kheer

To make a mango squash

MANGO SQUASH

Ingredients:

• Mango pulp                    - 1 cup
• Sugar                             -  1/2 cups
• Water                            -  1 1/4 cups
• Citric acid Crystals         -  1 1/4 tsp
• K.M.S                           -  a pinch
• Mango ripe essence        -  1/2 tsp
• Yellow color                   -  little

Method:

                Select fully ripe juicy mangoes.And roll it between the palms and make it soft. Peel outer skin and squeeze the juice.(or)Chop into pieces and put in a mixie. Strain the juice to remove the excess fibre. Measure the juice and keep it closed container. Prepare sugar syrup by heating sugar, water, citric acid to boiling point.

               Cool down filter the syrup and mix with mango juicer, colour, essence and KMS dissolved in warm water.Fill it in sterilized dry, narrow mouthed bottles leaving 1 inch head space. Use airtight cover (or) cork and keep in a cool place.

Note: Sugar can be increased (or) decreased depending upon the sweetness of mangoes.

Tags: Mango squash, Mango juice,Essence of mango juice.

Pineapple squash Drinks making

PINE APPLE SQUASH

Ingredients:

• Pine apple juice                              - 21/2 cups
• Sugar                                             - 31/2 cups
• Water                                            - 3 cups
• Citric acid                                      - 21/2 tsps
• Pine apple essence                         - 2 tsps
• Lemon yellow color                        - as required
• Potasium meta be sulphate              - 2 pinches

Method:

1. Select fully ripe, juicy fruit well.
2. Remove outer skin using a sharp stainless steel knife.
3. Remove centre hardcore also.
4. Chop into pieces also put in a mixie.
5. Heat the juice to boiling point and cool down to room temperature. Keep aside.
6. Prepare sugar syrup by mixing together sugar,water, critic acid and heat it to boiling point.
7. Filter through in a clean muslin and cooldown to room temperature.
8. Mix the juice, sugar syrup, color, essence together.
9. Mix the preservative in little warm water and add to the squash.
10. Pour into sterilized, dry, narrow mouthed bottles leaving 1 inch head space.
11. Close with lid or cork and store in a cold dry place.
12. While serving, to one part of the squash add three parts of ice cold water and serve in tall glasses.

Tags: Pine apple squash, pine apple juice,Easy made of pine apple squash

To make a Baked Custrad

BAKED CUSTARD

Ingredients:

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

Method:

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

ROASTED PRAWN

Ingredients:

• 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

Method:

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.

How to make a coconut burfi

COCONUT BURFI:

Ingredients:

• Grated coconut                   -  200 gm
• Milk                                   -  100 ml
• Sugar                                -  100 gm
• Water                                -  1/4 tumlar
• Ghee                                 -  2 tsp
• Cashew nuts                      -  10

Method:

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

CANDY  VADA

 

Ingredients:

• Gram                              -  150 gm
• Exporter rice                    -  fistful
• Powdered candy               -  100 gm
• Oil                                  -  as required

Method:

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.

To make a mixed vegetable pickle

VEGETABLE PICKLE:

 

Ingredients:

• 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)

METHOD:

 

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.

Note: 

• To add the vinigar to use that pickle for 15 days.
• Unknown to use that pickle only for 7 days.

To make Neem flower sauce

NEEM FLOWER SAUCE:

 

Ingredients:

• Neem flower                            -  1 tblsp
• Sugar                                      -  100gm
• Mustard                                   -  1/2 tsp
• Oil                                          -  1/2 tsp
• Tamarind                                -  small size

Method:

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.

How to make a Tirunelveli Halwa

TIRUNELVELI HALWA:

 

Ingredients:

• 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

Method:

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

GREEN PEA SOUP

Ingredients:

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

Method:

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)

ALMOND BURFI:

 

Ingredients:

• Milk                                    -  200ml
• Sugar                                 -  400gm
• Ghee                                  -  50gm
• Scrambled Coconut              -  3 tsp
• Almond nuts (badam)          -  50gm
• Cashew nuts                       -  50gm

Method:

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

 

Ingredients:

• Carrot                            -  1/2 kg
• Sugar                             -  1/4 kg
• Maida                             -  100 gm
• Gram flour                      -  50  gm
• Ghee                              -  100 gm
• Cardamom powder          -  few

Method:

 

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.

South Indian Samosa Special health home made easy recipe

SAMOSA

Ingredients:

Chapati-type dough

Potatoes

Peas

Cabbage

Ray and me hi seeds

hing

Salt

Chilli,jeera and dhania powders

Garam masala

Lemon and sugar(if desired)

 

Method:

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

PEPPER STEAK:

Ingredients:

• 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

 

Method:

• 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.
  

The tasteful cauliflower soup

                    CAULIFLOWER SOUP

 

Ingredients:

• 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

Method:

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.

TANDOORI MEAT

TANDOORI MEAT:

 

Ingredients:

• 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)

Method:

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.

 

North indian dhal soup easily homemade recepies

DHAL SOUP

 

Ingredients:

• 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

Method:

 

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.

Variations:

    

    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.

Cheese Soup

CHEESE SOUP:

 

Ingredients:

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

 

Method:

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.

ORANGE AND SPINACH SOUP

ORANGE AND SPINACH SOUP:

 

 

Ingredients:

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

 

 Method:

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. 

Bombay naan chap

                                         BOMBAY NAAN CHAP

Ingredients:

                

•            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)

Method:

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

Ingredients:

• 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.

Method:

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)

Wheat Grass Juice

                                           WHEAT GRASS JUICE

Ingredients:

 

• Wheat grass - half a cup
• Pepper - 2
• Cumin - half teaspoon
• Salt - half teaspoon
• Sugar - half teas Boone
• Lemon Juice - half cup

Method:

 

        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.