INGREDIENTS:

1 big bowlful of diced and boiled ..
Potatoes , Carrots, greenpeas, french Beans ;

2 Big Onions finely sliced

grind to a paste: ( or please refer to my Red Hot Bomb Paste ….. 1 big tablspn. )

4 cloves garlic , 2 dry red chillies ( the Kashmiri ones known as rasampatti )
1tblspn. cummin seeds .

METHOD:
Take a pan and fry 2 big onions in 2 tablespn. refined oil till golden brown.
Add ground masala paste to onion and cook 5 minutes adding a little water if it sticks to botton of pan.

Add the bowl of diced and boiled veggies and fold in well , please see to it that u dont mash up the vegetables while mixing .
Add tomatoe ketchup or hot and sweet maggie tomato sauce.
Add 1 tsp. vinegar (optional) 1 tsp. worcestershire sauce and cook 5 to 10 minutes longer.

If you need a little gravy just add half cup water and cook till the stew absorbs the water and is almost dry.

Serve as a separate vegetable dish or as an accompaniment to Mutton / Chicken / Fish cutlets , chops or patties.

http://vg2003.sulekha.com/blog/post/2008/09/quick-and-easy-veggie-stew.htm

Method

Powder small onions,ginger,garlic,cardamom,red chillies and cinnamon coaesely and tie it in a thin muslin cloth. Keep it aside

Heat water in a pan and add the tomatoes(well immersed in water) and bring it to boil

Remove from stove after one boil and cover it and keep aside

Drain the water after some time, remove the skin and mash the tomatoes and drain

Add sugar,salt and the tied masala to the above puree and allow it to cook over medium flame

Stir now and then till all the moisture evaporates

Remove from stove, discard the masala bag, add vineager and allow it to cook

Store in a dry bottle

http://chowmein.sulekha.com/blog/post/2008/09/tomato-sweet-chutney.htm

http://jonnadula-madhu.sulekha.com/blog/post/2008/08/chicken-65.htm

Method

Soak the nylon seeds for around 15min to 1/2 hour.

Dry it for around 1/2 hour

Fry the nylon seeds till all the moisture evaporates and a smell comes

Fry the dhal seperately in a dry tawa with asafoetida

Add the red chilly when the dal become dark brown

Again fry for 1/2 a minute

Grind along with table salt into a fine powder

http://indian-curries.sulekha.com/blog/post/2008/08/idli-podi.htm

• 1 kg mutton cut into pieces
• 2 cups chopped onions
• 2 tbsp ginger & garlic paste
• 10 green chillies
• 4 cardamoms
• 5 cloves
• 2’ cinnamon
• 1 cup chopped tomatoes
• 1 tbsp coriander powder
• 1 tsp garam masala
• 2 boiled eggs
• 3 tbsp ghee
• Coriander leaves for garnishing

METHOD:

1. Grind cardamoms, clovesand cinnamon to a paste. Keep aside.

1. Heat ghee in a pan , add the chopped onion and fry till translucent, add the spice paste, mutton and salt and fry till brown, then add ginger – garlic paste, coriander powder and green chillies and fry for 5 minutes.

2. Add the chopped tomatoes and fry till oil starts separating.

3. Add 1 cup water and cook till tender. Add boiled eggs and simmer .

4. Garnish with chopped coriander.

http://redchilli.sulekha.com/blog/post/2008/08/mutton-shorva.htm

1 cup ghee

Salt to taste

2 tbsps ginger –garlic paste

2 bay leaves

3 green chilles slit length wise

½ cup fresh cream

1 cup curd

1 cup chopped onions
¼ cup cashew nuts

2 tbsps coriander leaves

Grind to a paste
2 tsp – cumin seeds
4 tbsp – khus khus
10 – cardamom
6 – cloves
2 pieces cinnamon
15 – dry chilies
1 tbsp turmeric powder

Method;

1. Heat ghee in a pan , add onions and fryt ill brown., add ginger-garlic paste and fry till oil separatyes.
2. Add ground masala and bay leaves and fry for 3 minutes, add curds and mix well.
3. Add chicken and salt and cook till tender.
4. Add coconut milk and green chillies and cook on low flame for 5 minutes.
5. Add cashew nuts , coriander leaves and fresh cream.
6. Serve hot.

http://redchilli.sulekha.com/blog/post/2008/08/nizami-chicken-curry.htm

Candy Addict

http://www.groundreport.com/Lifestyle/20-Tasty-Blogs-Guaranteed-to-Satisfy-Your-Sweet-To_1

Method:

1. In a mixing bowl, cream butter, shortening and sugars.
2. Beat in the egg, melted chocolate and vanilla; mix well.
3. Combine the flour, cocoa and salt; gradually add to creamed mixture. Cover and refrigerate for 30 minutes.
4. Place waxed paper over a 15-in. x 10-in. baking sheet without sides.
5. Shape dough into a flattened rectangle and place on prepared baking sheet. Cover dough with waxed paper; roll dough to within 1/4 in. of edges of baking sheet. Remove top sheet of waxed paper; invert dough onto another greased baking sheet.
6. Remove remaining waxed paper.
7. Using a 4-1/2-in. diameter plate or bowl and a knife, trace three touching circles along a long side of the dough.
8. Trace two more circles centered below and overlapping upper circles by 1 in.
9. Cut around outer edges of the rings; remove dough around rings and use to make cookies if desired. Bake rings at 350 degrees F for 14-16 minutes. Cool on a wire rack.
10. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Add whipped topping; mix well.
11. Transfer cooled crust to a serving platter. Spread with frosting.
12. On top rings, from left to right, place blueberries, blackberries and strawberries. Place pineapple and kiwi on lower rings. Store in the refrigerator.

http://saraa.sulekha.com/blog/post/2008/08/olympic-rings-fruit-pizza.htm

Method:

1. Combine the sugar and water in a small saucepan. Place the saucepan over low heat and bring to a simmer, then simmer, stirring, for about 5 minutes. Add the mirin to the saucepan, stir, and immediately remove from heat.
2. Dissolve the green tea powder in about 3 tablespoons of the sugar water from the saucepan, stirring until completely blended.
Pour this mixture back into the saucepan with the remaining sugar water. Add the milk and return to heat, until green tea powder is completely dissolved.
3. Remove from heat and add cream to the mixture, combining well. Refrigerate until thoroughly chilled.
Transfer the mixture to an electric ice cream maker and churn and chill for about 35-40 minutes, or according to manufacturer’s instructions.
4. The texture of the ice cream should be smooth and thick. You can serve this immediately, or transfer the ice cream to a plastic freezer container and freeze for a firmer texture.

http://saraa.sulekha.com/blog/post/2008/08/green-tea-ice-cream.htm

500 gms fish washed and cut into pieces
2 cups curd
4 tbsp oil
1 bay leaf
1 cinnamon stick
3 cardamoms
1 tbsp ginger & garlic paste
1 tbsp onion paste
1 tsp chilly powder
1 tsp turmeric powder
1 tsp cummin powder
Salt To Taste

Coriander leaves for garnishing

METHOD:

1. Heat oil in a pan and fry the fish till light brown. Remove from oil and keep aside.

2. In the same oil add bay leaf, cardamom and cinnamon and fry for 1 minute.

3. Add ginger& garlic paste, onion paste , chilli powder ,turmeric powder and cumin powder and fry till oil separates

4. Add blended curd, fish pieces and salt and cook on low heat. Garnish with coriander leaves.

5. Serve with hot rice or chapattis.

http://blackpepper.sulekha.com/blog/post/2008/08/fish-masala.htm