HEY ALL,

LETS START A CHAIN OF COOKING RECEIPES AND SHARE WITH EVERY ONE WITH YOUR OWN TAST N IDEAS!

HOPE ALL AGREE WITH ME AND IT WILL BECOME HOT N INTERSTING TOPIC

LOOKING FORWARD FOR ALL MEMEBERS CO OPERATION, SPECIALLY GIRLS..............WOMENS...............


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INGREDIENTS MIXED DAL
1/2 cup toor dal
1/2 cup moong dal
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
1/2 " piece of ginger
2-3 cloves garlic, chopped
1/2 cup carrots, chopped
salt to taste
1/4 tsp. turmeric powder
1 cup spinach, chopped
1/4 cup greenpeas
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida

METHOD
Boil both the dals with turmeric in a pressure cooker. Separately boil
the greenpeas and carrots for a few minutes till they are cooked. In a
non-stick pan, saute the mustard seeds, cumin seeds and asafoetida.
Add in the onions, garlic, ginger and green chillies. Fry well. Add
tomatoes. Fry for a minute or two. Next, add in the dals, spinach,
greenpeas and carrots. Add some water if the mixture is too thick.
Then add salt to taste. Cook for 4-5 minutes or till the spinach is
soft and cooked. This dish can also be made without spinach, in which
case, garnishing can be done with chopped corriander leaves.

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Serves: 6 Adults
INGREDIENTS ALOO CURRY
1/2 kg potatoes,boiled, peeled and cut into small pieces
2 onions
chopped 4 green chilies
chopped 2 tomatoes
chopped 3 tbsp. oil Mustard and cumin seeds for seasoning
1 tsp. coriander powder
1 sprig curry leaves
Salt to taste
Coriander leaves for garnishing

METHOD
Heat oil in a pan, season with mustard and cumin seeds, curry leaves
and fry for few minutes. Add green chilies, onions and fry for another
5 minutes. Now add tomatoes and cook until they become soft. Then add
potato pieces and stir well. Add 1/2cup water and salt to taste and
cook until the water evaporates. Finally, add coriander powder and
remove from heat. Sprinkle coriander leaves and serve with any tiffin
or rice.
INGREDIENTSDum Aloo (Potato)
Potato : 250 gm
Garam masala : ? tsp.
Tomato : 100 gm
Jeera : ? tsp.
Dhaniya powder : 1? tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ? tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : for flavour

METHOD
Peel the potatoes. Cut them into small cubes. Grate the tomato and keep
aside. Heat oil in a pressure cooker. Add jeera and hing together. Add
tomato and cook till done. Add potatoes and fry for 2 minutes. Add
dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of
water. Cover it with lid. After one whistle, simmer the gas for 5-7
minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve
hot with Bedmi Puri

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Serves: 4-5 adults
Chicken Fry
INGREDIENTS
1 lb chicken
1 onion (sliced long)
1 tsp. ginger-garlic paste
2 green chilies (finely chopped)
3 tsp. dhania (coriander) powder
1 tsp. garam masala
1/2 tsp. turmeric powder
1 tsp. chili powder
A pinch of nutmeg and pepper powder
Cilantro leaves (finely chopped)
Salt to taste

METHOD
Heat oil in a pan, add onions, green chilies, garam masala powder,
ginger-garlic paste and fry until onions turn golden brown. Add chicken
pieces, turmeric, pepper and chili powders and let it cook for 5-6
minutes. Add salt and dhania powder to taste and cook until it is done.
Garnish with cilantro.

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Chicken Manchow Soup (Chinese Soup)  ---my favorite

INGREDIENTS


1 cup cooked chicken pieces
4 cups chicken stock
1 tsp ginger-finely chopped
1 tsp garlic-finely chopped
1 tsp green chilies-finely chopped
1 tbsp coriander leaves-finely chopped
2 tbsp French beans-finely chopped
2 tbsp carrots-finely chopped
2 tbsp cabbage-finely chopped
2 tbsp capsicum-finely chopped
2 tbsp mushrooms-finely chopped
2 spring onions-finely chopped
1 tsp pepper
1 tbsp Soya sauce
4 tbsp cornflour mixed with 1 cup water
2 stems of spring onion
3 tbsp oil
salt as required

METHOD


In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes.

Add all the vegetables, pepper, ajinomoto and salt and continue to stir-fry for 2 more minutes.

Add the cooked chicken to the vegetable mixture and mix well.

Add the soy sauce, chicken stock and salt.

Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.

Remove from heat and serve immediately.

Garnish with spring onion stems. ( Pls Put love then taste will come excellent)

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Finger Chips  

INGREDIENTS


250 gm potatoes- peeled and cut into ?fingers?
1 tbsp salt
oil- for deep frying

METHOD


Boil enough water, so as to cover the potatoes (about 4 cups) with the salt. When water comes to a boil, add the potatoes, shut off the heat and leave thus for 5-6 minutes.

Drain well and wipe dry with a cloth, if in a hurry.

Heat oil and when a piece of potato thrown in comes up at once, add some potatoes (they should not touch each other too much).

Lower the heat to medium and fry till almost cooked but not brown. Remove from oil and drain.

Just before serving fry over high heat, till a golden brown and serve

Kuchh meetha ho jaye


Moong Daal Halwa

INGREDIENTS
1/2 cup husked green gram (dhuli moong ki daal)-soaked in water 5-6 hours
1/2 cup ghee
1/2 cup sugar-mixed with milk & water
1/2 cup milk
1 cup water
1/4 tsp powdered chhoti elaichi
2 tbsp slivered and roasted almonds    
METHOD

Wash daal and grind coarsely, in a food processor or a grinding stone.

Heat the milk mixture to dissolve the sugar, bring to a boil and keep hot till needed.

In a heavy kadahi, mix ghee and daal, and stir fry over low heat till fried well.

Add to the fried daal and stir well to mix together. Cook over low heat till the liquid is absorbed, and once again stir-fry till the fat separates.

Mix in the cardamom powder and half the almonds. Transfer on to a serving dish, decorate with the rest of the almonds and serve hot.