Friday, March 05, 2010
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.
Making time : 10 minutes (excluding chilling and baking time)
Makes : 6 rolls
Thursday, March 04, 2010
Green Onion Bhurji
4 small bunches of green onions (onion bulbs with the leaves on)
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
1. Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside
2. Chop the leaves finely.
3. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.
4. Add the chopped leaves and mix well.
5. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
6. After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
7. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.
8. Add salt to taste . Serve piping hot.
Note : Do not add any water to the onion leaves. They should cook in their own
Wednesday, March 03, 2010
Serves : 6 people
Preparation Time: 15 minutes
Cooking Time: 25 minutes
150 grams cornmeal (makkai ka atta)
300 ml water
3 tablespoon sunflower oil
150 grams chapati flour
3 teaspoon green chillies chopped
1 teaspoon salt
1 teaspoon sugar
Some oil for rolling dough
Some oil for frying
1. Bring the water to a boil in a small saucepan.
2. Remove from heat and add half the oil to it.
3. Add the cornmeal, stirring constantly to avoid lumps.
4. Cover and put over very low heat for 4 minutes.
5. Remove from heat, mix in the remaining oil and leave to cool.
6. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.
7. Now add the chappati flour and mix in well to avoid lumps.
8. This should produce a semi-stiff dough. Add more water if necessary.
9. Pour some sunflower oil into a saucer, spread a little onto a clean work
surface and rub some onto a rolling pin.
10. Divide the dough into 16 equal pieces and roll them into balls.
11. After dipping one of the dough balls into the saucer of oil to coat it, place
it on the oiled work surface, and using the oiled rolling pin, roll it into a
disc about 2 mm thick.
12. Pour about a tablespoon of oil into a medium sized frying pan and heat over
13. When the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes
or until it turns golden brown on the side facing the pan.
14. Flip the roti over and again fry for 2-3 minutes. The rotis look much like
15. Repeat steps 5, 6 until all the dough balls are converted into rotis.
Tuesday, March 02, 2010
500 gms yoghurt;
50 gm roasted garlic (chopped);
10 gm black salt;
10 gm black pepper powder;
10 gm roasted cumin powder;
2 gm clove powder
Beat the yoghurt in a bowl.
Add roasted garlic, black pepper powder, cumin powder, clove powder and whisk gently.
Season the raita with ghee and a pinch of clove powder.
Monday, March 01, 2010
Kesar Pista Kulfi
Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron
1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder.
2. Now mix pista and saforn in it.
3. Put into a air sealed container and put in the freezer for 4 hours.