Monday, June 8, 2009

Corn And Tomato Soup Recipe

Ingredients :

1 tablespoon vegetable oil. 
1/2 onion, chopped. 
1 celery rib, chopped. 
1/8 teaspoon cayenne pepper. 
1 garlic clove, finely chopped. 
4 cups fresh corn kernels, cut from about 8 fresh ears. 
4 fresh large tomatoes, seeded and chopped coarsely. 
1/2 cup water. 
1/2 teaspoon salt. 
2 tablespoons minced fresh cilantro (coriander) leaves.

Method Of Praparation :

Heat oil in a heavy 2-quart saucepan; sauté onion, celery, cayenne and garlic until tender (about 5 minutes).
Add corn, tomatoes, water and salt to sautéed vegetables. Bring to a boil; reduce heat to low. Cover and simmer until corn is tender, about 30 minutes. Thin with up to 1/2 cup water, milk or cream if desired. Stir in coriander leaves just at serving time.

servings : 4 People.

Badam Pista Kulfi Recipe

Ingredients :

4 cups milk.
8 tsp. sugar.
1/2 tsp cardamom seeds, grounded.
1/2 mixture of Badam/Pista powder (small cup).

Method Of Praparation :

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. 

Now lower the heat and boil the milk for 40-45 minutes, stirring constantly until it has thickened. Stir the sides of the pan constantly to avoid scalding. 

Now add the sugar, Badam/Pista powder and cardamom seeds powder, stir well, boil for few more minutes and remove from stove allow to cool. 

Pour the mixture either in icecream tray or into Kulfi molds. Freeze for whole night. 

To serve, remove the ice-cream from the tray by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

While serving kulfi's from kulfi molds put the cones under the flowing hot water tap for only 1 to 2 sec and with a slight jerk remove it in the plate and serve.

Cadbury Chocolate Burfi Recipe

Ingredients :

maida - 1 cup.
sugar 2 cups.
ghee - 1 cup.
milk - 1 cup.
milk powder - 4 tablespoons.
cocoa powder - 2 tablespoons.
finely chopped cashew, almods, pista, raisins put together 1/2 cup.

Method Of Preparation :

Place a thick kadai on the heat.To this directly add all ingredients i.e., maida, sugar, milk,
milk powder, cocoa powder and ghee and mix well together.
Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the
It forms into a thick round mould by about 20 minutes time and you start getting a good
Now add the chopped nuts and rainis and mix well.
Remove from heat and pour on a greased plate and cut into desires shapes.
Allow to cool and it forms into burfi shapes.
This is instant and can be done withint 25 minutes time.
There is no need of any preparation required.

Khassta Kachori Recipe

Ingredients :

For the dough :

2 cups maida.
½ tsp salt.
¼ cup melted ghee or vanaspati.

For the filling :

½ cup yellow moon dal(soaked for 4 hours).
1 tsp jeera.
¼ tsp hing.
1 tsp green chilli-ginger paste.
1 tsp chilli powder.
1 tsp garam masala.
1 tbsp amchur (dry mango powder).
2 tbsp besan.
3 tbsp oil.
salt to taste.

Other ingredients :

Oil for deep fring.

For serving :

2 cups beaten curds.
green chutney.
khajur imli ki chutney.
chilli powder.
roasted jeera powder.
chopped coriander.
nylon sev or sev.

Method Of Preparation :

For the dough :

Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :

Heat the oil in a pan, put the jeera and asafetida.When the seeds crackle put the soaked and drained moong dal and fry for a few seconds.

Put the green chilli-ginger paste, chilli powder, garam masala, gram flour, amchur and salt. 

Stir for 5-7 minutes till all the masalas are cooked properly.Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to Make :

Roll each part of the dough into the circle of 50 mm (2") diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.

deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides. 

Cool and keep aside.

serving :

Keep one kachori on a plate and a crack a hole in the centre of it.
Fill it with 3 to 4 tbsp of the beaten curds.
Put the green chutney, khajur imli ki chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.
Sprinkle sev on top.
Ready to serve.