Wednesday, April 26, 2017

Friday, March 31, 2017

tomato soup,carrot soup,soup,tomato and carrot soup

Carrot and tomato soup:-




 1..Carrot(peeled and chopped roughly not too big nor too small)

 :2 to 3 small to 
medium or 2 big (depends on number of persons)

2.Tomatoes(peeled and chopped roughly not too big or too small):-2 medium or 3 small or 2 big (depends on the taste of person ,tangy or less tangy

3.Ginger:(peeled and chopped roughly not too big or too small)- 1 to 2 to 3 tsp(depends on the taste of person)



1.wash and peel n chop the carrot,tomatoes,and ginger a steam cooker,put all the above ingredients

3.put water,into the steam cooker,not too much water,juz that,the above ingredients,are soaked with water thats it,

4.put  salt according to your taste

5.switch on the gas,and steam the ingredients and whistle should be there around minimum 
5 to 6or more preferable 7 to 8 is enough  ,but give less steam 5 to 6 is enough n if needed more then give it

6.once the the whistle is done,switch off the gas after 10 to 15 to 18 mins once the steam cooker opens

8.take a masher, preferably soup masher and incase you do not have ,take any thick masher

9.mash the tomatoes,carrot and ginger

10.check  salt  and, water and if salt and water is   less then add to it preferably  hot water according to the consistency of water it requires

11.garnish with coriander

12 serve it hot and enjoy the taste

Wednesday, March 15, 2017

paneer tikka indian ,paneer tikka masala,paneer tikka,paneer indian

paneer tikka indian

paneer or tofu(soya paneer)      1 packet(half kg to 1

ginger garlic paste           3 to 4 to 5 tsp or more if needed depends

all indian masalas(garam masala,corriander powder,jeera powder,turmeric powder,red chilli powder)   according to your taste

salt                                    according to your taste
thick curd                         1 to 2 medium serving bowl
skewer                              4 to5 miniumum skewers is good,in which you will insert your veggies

1.slice the onions,capsicum,tomatoes,paneer
2in a thick batter curd,add all the indian masalas and salt.
3.mix it properly
4.Slice the onions,capsicum,tomatoes,and cut the paneer in cube shape
4and add up the slice onions,capsicum,tomatoes and cube shaped paneer and ginger garlic paste add to the curd batter and  mix it very properly,take a skewer n pick one slice of onions and insert the onions  and then insert  the tomatoes,then paneer in the middle and then capsicum n then it repeats again and do it the same way for other skewers which you have
6.Remember it should properly coat in the skewer
7.keep this for miniumum 1 hr to 2 hrs for marination so that all the aroma goes inside and masalas and all are coat properly
8.then after 1 to 2 hrs you have two options either do it in an oven or in a pan,
9.if doing in a pan then switch on the gas brush a dash of oil,n spread it properly in the pan and heat it up properly
10.when heated up,then put per slot two to three per skewer set n keep it in the pan,n and see to it in all four sides heat reaches  and it is heated up n cooked properly and so  rotate all four sides so that its heat reaches up all sides
11.once done take out from the pan with the skewer very nicely so that it does not break in the plate which you need keep it in that plate serving plate properly
13  sidely as an accompanient in a small bowl served it with any kind of green chutney.and  and sliced onions chopped sidely in a small bowl
14.serve hot and enjoy

Tuesday, January 24, 2012

Kadhai chicken/murg(a semi-dry preparation of chicken, flavoured with fenugreek and corriander)

Hey frnds,this is a semi- dry preparation of chicken, flavoured with fenugreek and corriander.have a look at the below recipe:-


1.1 medium sized chicken (800gm)-cut into 12 pieces

2.6 to 7 tpsp oil

3.1 tbsp corriander seeds(saboot dhania)

4.3 whole,dry red chillies

5.half tsp fenugreek seeds(methi daana)

6.3 large onions-cut into slices

7.15-20 flakes garlic-crushed and chopped

8.1 inch pieces of ginger-crushed into a paste

9.4 large tomatoes chopped

10.half cup readymade tomato puree or homemade puree

11.1 tsp red chilli powder

12.1 tsp ground corriander powder(dhania)

13.2 tsp salt

14.1/4 tsp amchoor

15.1/2 tsp garam masala

16.half cup chopped green corriander

17.1 capsicum cut into slices

18.1 inch piece ginger cut into match sticks

19.1/2 green chillies-cut into long slices

20.1/2 cup cream(optional)


1.Put corriander seeds and whole red chillies on a tawa.

2.roast on fire lightly till it just starts to change colour,do not brown them.

3.remove from fire,crush corriander seeds ona chakla-belan to split seeds,keep red chillies whole aside

4.heat oil in a kadhai,reduce heat,add fenugreek seeds and whole red chillies and stir for a few seconds till fenugreek turns golden.add onion and cook till light brown

5.add garlic and ginger paste and stir for 1 minute.

6.add corriander seeds,red chilli powder and corriander powder

7.add chicken and bhuno for 10 minutes on a high flame,stirring well so that chicken attains a nice golden brown colour

8.add chopped tomatoes,cook for 4 to 5 minutes,then add salt,amchoor and garam masala,cover and cook for about 15 minutes or till tender,stirring occasionally

9.add tomato puree and chopped green corriander,cook for 5 minutes

10.add capsicum,ginger match sticks and green chilli slices n mix well.

11.reduce heat,add cream,then mix well for 2 to 3 minutes and remove from fire n then serve hot.

Monday, July 18, 2011




1.any form of low calorie curd:-2 cups

2.salt:according to your taste

3.pepper:according to your taste

4.capsicum chopped:2 to 3 tsp

5.carrot(gajar)grated:2 to 3 tsp

6.cauliflower(bandh gobi)grated:2 to 3 tsp

7.musiln cloth:-in which you will put the curd for making it thick


1.Hang the curd for 1 and a half hour to 2 hours in the muslin cloth so that all the extra liquid comes out of the curd and the curd is thick.

NOTE:-If you take 2 cups of curd so only 1 cup of curd you will have as extra liquid of curd will come take more of curd

2.Then when the curd becomes thick then tranfer it in a bowl and put salt,pepper,chopped capsicum,grated carrot and grated bandh gobi(cauliflower)

3.mix all the thing well.

4.then after that put in the fridge so that the cole slaw curd becomes cool.

5.and ur veg cole slaw is ready.

NOTE:u can put this cole slaw spread in the sandwiches,can be toasted sandwiches or soft sandwiches.very healthy and low calorie.must try it out

Thursday, July 14, 2011

Handmade Chocolates

Chocolates since very beginning have been very popular and any age group whether they are kids,adults everybody has a craze for chocolates and they are suitable for any occasion whether it is diwali,christmas or any other chocolate recipe is very simple and easy and i hope u frnds will like i


1.chocolate brand required:coco ivory or selbourn(buy any one)

2.they are two varieties in these brands that is semi sweet(dark compound)and milk compound.:take 250gms of semi sweet (dark compound)and 125 gms of milk compound

3.if you are making fruit and nut chocolate then you will need roasted almonds,roasted plain cashew nuts and raisins

4.if you are making different flavours of chocolate that means you will require essences like orange,coffee,hazelnut,cashew etc

5.if you are making truffle chocolate then you will have to make thick chocolate sauce for that you will need coco powder:- 1 to 2 tsp,drinking chocolate:- 1 to 2 tsp,caster sugar:- 4 to 5tsp,milk :-it depends since you are making thick sauce so put that amount of milk and see this also that the sauce is not bitter..also u ll require butter:-2tbsp

6.different shapes of mould required


1.Take 250gms of semi sweet and 125gms of milk compound of any one brand (coco ivory or selbourn)

2.Take together in a bowl and microwave for 2 mins and 30 sec.

note:melting a chocolate in a microwave depends on microwave to microwave took 2 min and 30 sec.the basic criteria is that it should melt.never overheat your chocolate otherwiswe it will get curdle.always keep in mind the area where the process is going on .should be neat and dry place.

3.when the chocolate is melted then temper the chocolate with the spoon.

4.half fill the moulds and then put roasted cashew and raisins and roasted almonds.

5.then refill the mould and clean the surface of the mould and keep it up in the freezer for about half an hour

6.then after half an hour turn upside down the chocolates in ur kitchen shelf and ur moulds of different shape will automatically come.

if you are making orange flavoured chocolate then the process mentioned above is the same except instead of raisins,cahew and almonds you will put orange essense only a tiny drop oof essence will be required.

so u can variations in making different flavours of chocolate.the main process will remain the same.

for making truffle chocolate:-make thick chocolate sauce.melt butter,then put coco powder.drinking chocolate,caster sugar and milk.remember for making truffle chocolate u ll have to make thick chocolate sauce

2.then after making thick chocolate sauce ,cool the chocolate sauce and fill in the empty chocolate shells.then turn it turn it upside down so that shells becomes empty chocolate shell and then keep in the freezer for 10 to 15 mins.after 10 to 15 mins refill the chocolate shell with the melted chocolate and keep in the freezer for about half an hour.then after half an hour turn the truffle chocolate upside down and automaticallty truffle chocolate will come out

for making coconut balls :-take 3 to 4 tsp of desicated(nariyal ka bhura)and mix it in 3 to 4 tsp of powdered milk and with the help of cold milk knead a dough and divide it into equal the process is the same.making truffle chocolate is different

Thursday, July 7, 2011

Curd Corn Salad

Hey,frnds this is an innovative recipe made by me and the best thing about this recipe is that it is of low calorie that is no fat in it and its health benefits are many.since u all know that nowdays ppl hv become health conscious so this is the perfect dish which i have innovated


1.low fat curd or u can also use probiotic curd:-2 cups

2.garlic(crushed):1/3 TSp

3.capsicum(chopped into small thin slices):-1/3TSP spring onion leaves:-1/3 tsp

5.salt:-small 1 to 2 tsp pepper(kali mirch):-small 1 to 2 tsP


1.First hang the curd for 1 and a half hour

note:-whenever we hang the curd 1 cup of it is drain out and only 1 cup is there and for hanging the curd u ll require a muslin cloth so dat all the extra water drains out and the curd then will become thick

2.when the curd is quite thick then put crushed garlic,capsicum,green spring onion leaves,salt and pepper to the thik curd.

3.then transfer it into a bowl and put boiled corns to it and mix well

4.then refrigerate it and serve it cold.

how you can use curd dip in other things:can also be used in sandwiches.