Archive for the Category ‘Recipes’
This recipe tastes very good and I learned this from one “Food Channel” in Television, when I am at India.I tried this & was very nice taste.My kid and Hubby finished the plate almost very soon .We can
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This recipe tastes very good and I learned this from one “Food Channel” in Television, when I am at India.I tried this & was very nice taste.My kid and Hubby finished the plate almost very soon .We can also prepare
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This Rose Cookie is also known as Gulaabi poolu/ Roja Poolu and is very famous in Vijayawada and Hyderabad places in India.I ate these Rose cookies a lot during the Christmas Festival Season distributed from my Classmates and from My
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This is an sweet item prepared with Chanadal,Jaggery & Coconut with some Ghee and adding Elachi Powder for the flavour.This is used as a filling for the Bobbattu & Poornam for the Festival Occassions,Function feasts and also for the Prasadam.Even
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This one is a delicate beauty. Pear, as it is, is a subtle fruit that imbibes the flavour of
cinnamon, the fire of Sichuan pepper and the sweetness of the orange ponzu dressing to make a
refreshing appetiser. To make the platter
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Slow-Cooked Recipes for Spring
The weather may be warming up, but don’t store away that slow cooker just yet! Put it to work just like you would in winter, piling on the meat and veggies and letting them simmer away for
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This recipe is a very tasty, colourful dish loved by all people of ages and is a favourite at home. It is a perfect accompaniment to chapathi, dosa and pilaf.
What you need
Cauliflower, medium-sized, separated into florets – 1/4
Carrot – 1
French
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You don’t have to wait to fall ill to cleanse your system. It is wise to eliminate the accumulated toxins and cleanse the body once or twice a year to restore physical and mental health, vigour and vitality. Remember to
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Seasonal fresh fruit satay drizzled with passion fruit sauce is a must to beat the summer. We get you the recipe to make the mouth-watering delicacy…
Ingredients:
Watermelon Cubes – 30 Gms
Nashi Pear Cubes – 30 Gms
Mango Cubes – 30 Gms
Yellow Pithaya
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The Wilson Garden area doesn’t exactly teem with eating out options.
There was the all-veg Gowrishankar at the Mayflower hotel here, which used to serve some excellent south Indian fare, especially thali meals. Now, the hotel has converted that into a
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Sago pakoda is a recipe handed down by my mother. It has been part of family festivities for over forty years. The speciality of this pakoda is that while it is crispy outside it remains soft inside.
What you need
Javvarasi (sago)
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know that everyone’s mother was the best cook in the world, that food isn’t what it used to be, that flavours were much better in the good old days; in a nutshell, food doesn’t taste as good as it did
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Potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal, according to a new research.
Donald E. Pszczola, senior editor of Food Technology, examined the history of the spud as well
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Ugadi Pachadi
Ingredients
2 tsp neem flower
4 tsp grated jaggery
3 tsp tamarind
pinch of red chilli powder
Salt a per taste
1 tsp finely chopped raw mango
1-1/4 cup water
Method:
Soak tamarind in water for 1/2 hour, Pass through a sieve, removing any fibres, etc. Add
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Ingredients
1½ cups white sugar
½ cup butter, softened
3 bananas (the riper the better), mashed
2 eggs
2 cups all-purpose flour
½ tsp. baking soda
cup sour milk or buttermilk
¼ tsp. salt
1 tsp vanilla extract
Method:
1.Preheat oven to 350°F (175°C).
2.Lightly grease an 8 in x 4 in
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Ingredients:
• 6-8 carrots, peeled and sliced on an angle
• 75g butter
• ? cup honey
• Salt and pepper
• ½ cup sliced almonds, toasted
• 1 tsp picked thyme leaves
Procedure:
Place carrots, butter, honey, salt and pepper in a medium saucepan.
Add water to half-cover
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Ingredients:
• 1/3 cup Cheese (grated)
• 1 tbsp Parsley (finely chopped)
• 1 tbsp Fresh Mint (finely chopped)
• 3 Eggs
• Salt and black pepper to taste
• 1/4 cup Milk
• 1/4 cup Scallions (finely chopped)
• 3 tbsp Butter
Procedure:
• In a mixing bowl beat
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Ingredients:
2 trout with heads on (8-10 oz.)
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper
Procedure:
Combine tarragon leaves and vinegar in a saucepan and bring to
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