Web Search

Custom Search

vegetables with Garlic


1/4 kg  green beans
2 potatoes
3 green pepper
2 red pepper
4 carrots
5 zucchini
1 table spoon of oil or olive oil
salt and pepper
4 cloves of garlic
1 lemon


Cut the potatoes in finger shapes, boil them for 10 minutes.
cut all the veggies in finger shapes and wash properly, then add oil and garlic in the pan , add all the veggies there keep frying and mixing, then sprinkle the salt and pepper and lemon juice.
Its only half cooked, it will take only 10-15 minutes the veggies are  little bit fried and yet crunchy.

Tomato Carrot and Pepper Soup

 Ingredients :

 Tomatoes - 2 kg
 Carrots- 2
 Red peppers – 2
 Onions - 2
 Garlic – 4 cloves
 Finely chopped chili – 1 tsp
 Vegetable stock – 500 ml
 Cabbage leaf – 1 small
 Oil – 1 tsp
  Toasted Wholegrain Bread

 Method :

Cut a cross in the stem end of tomatoes.
Place in an ovenproof dish.
Peel onions and cut into quarters. Place in
dish with tomatoes.
Wash unpeeled garlic. Add to dish.
Cut peppers in half. Remove seeds and
place cut-side down in dish.
Bake vegetables at 200˚C/ Gas 6 for 40
Remove from oven and peel off tomato skins. Squeeze garlic from skins.
Put tomatoes, garlic, roasted vegetables and chili in the bowl of a food processor or blender and process until smooth. 
Pour into a saucepan. Add a little stock to processor or blender and process to remove vegetable residue.
 Pour into saucepan with the rest of the stock. Bring to the boil.
 Roll cabbage leaf up tightly and shred very finely.
Serve soup garnished with cabbage shreds and drizzle a little oil. Put some fingers of toasted wholegrain bread.

source: www.indian-cooking.info

Almond Apple Cake with Apple sauce


* 2 Eggs
*1 1/2 cup of sugar
*1 1/2 cup of white flower
*baking powder 1 1/2 tsp
*one cup of apple juice
* Sliced almonds – 30 gms
*Apple sauce – 350 gms
*Orange marmalade – 2 tsp

For the filling:

 Apple – 1
 Blanched almond, roasted and chopped – 130 gms
 Orange marmalade – 4 tbsp
 Egg white - 1

Method :

Method for the filling:
 Grate unpeeled apple.
 Mix apple, almonds and marmalade
 Lightly beat egg white and mix into apple
mixture. Keep aside.
Method for the cake:
Line the base of a 20 cm round cake tin with parchment paper.
  •  Beat eggs and sugar together until light and thick. Sift flour and baking powder together.
  •  Fold into egg mixture, alternately with orange juice. Spoon half the mixture into tin.
  •  Spoon over filling, spreading to cover cake mixture.
  • Spread remaining cake mixture over the filling.
  •  Sprinkle with slivered almonds.
  •  Bake at180° C for 45 minutes or until an inserted skewer comes out clean.
  •  Mix apple sauce and orange marmalade together.
  •  Serve cake warm or cold with apple sauce


Waffle sandwiches for breakfast

Making Waffle Sandwiches for Breakfast

by Ben Panny

Make breakfast into a tastier experience and a a lot more thrilling meal for you as well as your family. Following trying out these waffle sandwich recipes, you most likely will not will need an alarm clock to awaken your kids up. Their excitement alone will awaken them up and pull them to the dining table first thing during the morning. Before learning how you can make delicious waffle sandwiches, discover first easiest homemade waffle recipe. The moment you have learned this, everything's possible for breakfast.

Basic Homemade Waffle Recipe for Breakfast

This uncomplicated recipe for homemade waffles will give you fantastic waffles which can be delicious even when in plain but even more delicious with toppings and sandwich filling. You'll be able to use their leftovers as waffle sandwiches for breakfast the following morning. This recipe makes 6-8 waffles.


1 1/2 cups flour (sifted is best, can use a combination of white and wheat flours, if desired) two teaspoons sugar 1/2 teaspoon salt 3 teaspoons double-acting baking powder two large eggs, separated (Separate egg yolks and whites in two bowls) 1/2 cube of butter (1/4 cup) or vegetable oil of your choice 2 cups milk (can use a mixture of fresh and powdered milk)


1. Measure and prepare ingredients. Read waffle irons instructions carefully.

2. Set waffle maker on a safe spot, making sure cord is not hanging out. Pre-heat waffle iron according to manufacturer's directions.

3. Inside a huge mixing bowl, sift together dry ingredients.

4. In one more bowl, whisk together egg yolks, butter and milk. Slowly pour this mixture into dry mixture

5. In a little bowl, whip the two egg whites till stiff and slowly fold into batter.

6. Measure about 1/2 cup of the batter for every single waffle, pour into the center of bottom layer in preheated waffle maker. Spread batter very well and then leave an inch towards the sides just before covering waffle maker.

7. Cook waffles, following manufacturer's directions.

8. Wait till waffles are completely done as shown by indicator lights or timer on your waffle iron. Very carefully open the lid and take out waffles with the help of a single chopstick.

9. Serve as one huge segmented waffle or break into four portions.

10. Shut lid when serving. After a single minute, waffle maker will be hot enough for another batch of waffles.

11. Repeat steps 6 through 10.

 Beef Biryani


Onions – 2 (large)
Garlic (chopped) – 2 cloves
Ginger, peeled and roughly chopped – 1 inch pieces
Green chilly, seeded and chopped – 1
Coriander (chopped) – 2 tbsp
Almonds flaked (sliced) – 4 tbsp
Water – 2 to 3 tbsp
Ghee – 1 tbsp
Butter for the rice – 2 tbsp
Vegetable oil – 3 tbsp
Sultanas (golden raisins) – 2 tbsp
Ground coriander – 1 tsp
Braising or stewing stake, cubed – 500 gms
Ground cumin – 1 tbsp
Ground fenugreek – ½ tsp
A good pinch of ground cardamom
Whisked yoghurt – ¾ cup
Basmati rice – 1 ½ cups
Hot chicken stock or water – 5 cups
Salt and black pepper – to taste
Hard boiled eggs, quartered – 2 to garnish


*Roughly chop I onion and place it in a food processor or blender. Add the garlic, ginger, chilly, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the
 paste to a small bowl and set aside.

*Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flame proof casserole and fry the onion rings for 10-15 minutes till they are deep golden brown. Transfer to a plate with a slotted spoon.

* Fry the remaining flaked almonds briefly until golden and set aside with onion rings, then quickly fry the sultanas until they smell. Transfer to the plate.

*Heat the remaining ghee in the casserole with a further 1 tbsp of oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.

*Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier.

*Cook over medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.

*Lower the heat and stir in the yoghurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 40-45 minutes until the meat is tender. Meanwhile soak the rice in a bowl of cold water for 15-20 minutes.

*Preheat the oven to 160 degree Celsius/325 degree Fahrenheit/Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water together with a little salt. Bring back to boil, cover and cook for 5 minutes.

*Drain the rice and pile it in a mound on top of the meat in the casserole.
Rice Using the handle of a spoon make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with lid.

*Cook the biryani the preheated oven for 30-40 minutes. To serve, spoon the mixture onto a warmed serving platter and garnish with the quartered hard boiled eggs.


Bharwan Bhindi-okra recipe


Okra or Ladies finger - ¼ kg
Oil – 2 tbsp
Ginger, chopped – 2 tsp
Garlic, chopped – 2 tsp
Turmeric powder – ½ tsp

For the stuffing:
 Red Chili powder – 2 tsp
 Raw Mango powder – 2 tsp
 Coriander powder – 2 tsp
 Cumin powder – 2 tsp


Wash the okra well and dry on a kitchen towel. Trim by cutting the caps and a little of the bottom.
Slit the okra ensuring that the knife does not cut right through.
 Mix all the ingredients to prepare the stuffing. Place a thumb into the slit of the okra and with the help of a teaspoon, spoon the mixture into it.
 Pour the oil onto the CRISP plate, or a flat dish along with the turmeric powder, ginger and garlic and cook in the CRISP mode for 2 minutes.
Place the stuffed okra in a single layer and cook for 2 minutes 30 seconds.
Turn the sides and cook for another 2 minutes, continuing in the CRISP mode.

Preparation Time Cooking Time Microwave Setting
10 minutes
7 minutes
Full – 100%, Crisp/Bake Mode


Serve hot. The stuffed okra complements any meal.
Related Posts with Thumbnails