Saturday, April 10, 2010

How to powder cardomom

You can powder cardomom easily without any fibre using microwave
Spread cardomom on a plate or turn table

Micro HIGH for 1 minute(this time is for one handful of cardomom)
Adjust the time according to the amount of cardomom you use
The cardomom will puff up

Don't worry if it doesn't puff.If the cardomom is slit or open it wont.
Powder in a blender with 1-2 tbsp of sugar
You will believe it when you try it.
You get a fine powder without any fibre.
Store in an airtight container and use when needed
Moghul Masala on Foodista

carrot halwa

Carrots,grated-2 cups
Milk-4 cups
Sugar-4-6 tbsp
Elaichi powder-1/2 tsp
Almonds slivers-3 tbsp
Cook milk and grated carrots till soft and milk is reduced to about a cup.

Add sugar and a pinch of salt,cook till dry.

Add cardomom powder (see how to powder cardomom here) and mixwell
Serve garnished with slivered almonds.
Carrot on Foodista

Friday, April 9, 2010

Beetroot juice

Sugar or honey-2 tbsp
Salt- a pinch

Peel and chop beetroot
Put in a blender and grind to a fine consistancy.
Filter with a sieve,add sugar or honey and salt
Serve chilled.

Monday, April 5, 2010

How to make Puri for pani puri

Fine rawa(chiroti)-3/4 cup
Flour(wheat and maida)-1/4 cup
Salt to taste
Mix rawa,flours and salt with enough water to make a dough.Keep it covered for 30 minutes.
Make balls and roll in to a disc.
With a small cutter cut out small discs
Heat oil in a pan to medium and fry the puris.
Use for pani puri or with fillings of your choice

Saturday, April 3, 2010


Maida 500gm
Ghee 5 tbsp
Khoya ½ kg
Almonds 50gm (chopped)
Raisins 15 no
Sugar 1cup (powdered)
Cardamom 1tsp (powdered)
Oil for deep frying
Fry khoya until it turns light brown remove from fire. Let it cool.
Add sugar, cardamom, almonds and raisins mix it well
Mix ghee with maida and kneed into hard dough with little water.
Make small balls and flatten to make chapatti 4” diameter
Fill half chapatti with khoya mixture, fold the chapati and seal around and twisting the edges inward
Deep fry these till deep brown on slow fire

Friday, April 2, 2010

Mushroom and Egg Noodles

Noodles- 2 cups cooked
Mushroom -200grams
Garlic-2 flakes
Ginger-1 tsp chopped
Tomato sauce-2 tbsp
Red Chilli paste/sauce-1 tbsp
Soya sauce-1 tsp
Salt to taste
Oil -1 tbsp
Spring onion for garnish
Heat oil in apan and add chopped garlic and ginger.
Add sliced onion and saute.
Slice mushrooms and add.
Saute til the mushroom is cooked,for 3-4 mins.
Move the mixture to sides and in the centre add beaten eggs.
Stir till the eggs are scrambled,add salt,soya sauce,red chilli sauce and tomato sauce ,mix well.
Add cooked noodles and mix.
Serve garnished with chopped spring onion.

Thursday, April 1, 2010

Homemade Peanut Butter

Makes about ¾ cup.
While nuts and seeds are digestible raw, a peanut is a legume and needs cooking to enhance flavour and digestability
For a flavor boost, and to increase digestibility, add ¼ teaspoon cinnamon to your peanut butter.
1 cup roasted  peanuts
1/4 teaspoon sea salt
1 tablespoon salad/peanut oil
Place the peanuts and salt in a food processor/blender process until the nuts are finely ground.
Add the oil and continue processing until the peanut butter reaches desired degree of smoothness.
Add more oil if necessary to get asmooth spread.
For chunky peanut butter, stir in 1/4 cup roasted, chopped peanuts.
Store in an airtight container in the refrigerator.
Use as sanwich spread,in cookies or bars