Friday, 14 November 2014
Tuesday, 28 October 2014
Sunday, 26 October 2014
Sunday, 19 October 2014
Sunday, 12 October 2014
Rice Kheer
Ingredients:
1¼ cup Cooked Rice
2 cups Full Fat Milk
2 tablespoons Sugar (or to taste)
1/3 cup Sweetened Condensed Milk
1/8 teaspoon Nutmeg Powder (jaifal), optional
1 teaspoon + 2 teaspoons Ghee (clarified butter)
1/2 tablespoon chopped Cashew nuts
1/2 tablespoon chopped Almonds
Directions:
step-1
Heat 1 teaspoon ghee in a heavy bottomed pan or non-stick pan and roast cashew nuts and almonds until light brown for a minute. Transfer them to a plate.
step-2
Place milk, condensed milk, sugar and cooked rice in a same pan.
step-3
Stir continuously and cook until milk is absorbed and mixture becomes medium thick. It will take approx 12-15 minutes on low flame. Mixture will become very thick when it cools, so keep medium thick consistency.
step-4
Add nutmeg powder and 2 teaspoons ghee and mix well.
l_step
Transfer prepared kheer to a serving bowl and garnish with roasted cashew nuts and roasted almonds. Serve it hot or place it in a refrigerator for 1-2 hours before serving and serve chilled. Instant and easy rice kheer with condensed milk is ready.
SWEET POTATO CROQUETTES
5 med.-size sweet potatoes,
boiled, peeled & mashed,
(about 4 cups)
1/2 c. milk
1 egg, beaten
2 tbsp. butter, melted
1 tbsp. sugar
1 tsp. salt
2 eggs, well beaten
1 1/2 c. cracker crumbs
Vegetable oil
Method:-
Combine first 6 ingredients; beat at medium speed of an
electric mixer until smooth. Shape potato mixture into
croquettes using about 1/4 cup mixture for each
croquette. Dip croquettes in egg and roll in cracker
crumbs. Fry in deep hot oil (375 degrees) until golden
brown. Drain; serve immediately.
Mumbai curry soup
Preparation Time: 15 mins.
Cooking Time: 35 mins.
Serves 8.
Ingredients
3/4 cup masoor dal (split red lentil)
3 onions, sliced
3 tomatoes
4 cloves of garlic (lehsun), crushed
1/2 tsp chilli powder (optional)
3 tsp curry powder
1 tbsp ghee
salt to taste
To serve
lemon slices
1/4 cup Steamed Rice
Method
1. Heat the ghee in a vessel and fry the onions
for a little time.
2. Add the crushed garlic and chilli and curry
powders. Fry again until it gives a nice aroma.
3. Add 6 teacups of water, the tomatoes and the
washed masoor dal and cook in a pressure
cooker.
4. When cooked, pass the mixture through a
sieve.
5. Boil for 15 minutes. Add salt.
6. Serve hot with cooked rice and slices of
lemon.
Saturday, 11 October 2014
You can become a great cook with less effort than you
may think. You can enjoy experimentation while you
learn to cook, in order to develop your skills. These tips
can help you become more knowledgeable about
cooking so that you can try new things. The advice in
this article will turn you into a culinary expert in no
time!
Always make sure you measure the cooking oil! By
measuring, you will be able to lower the quantity of fat
and grease in your foods. You'll want to make sure to
only use the amount of cooking oil that you need.
People who enjoy cooking fish should attempt to catch
fish on their own to cook if they have enough time to
do so. Someone who catches and cooks their own fish
on the same day not only eats a fresh meal but has the
ability to completely provide for themselves.
To prevent waste of leftovers, take all of your veggies
and meat that is in your refrigerator, and make a stir
fry with some rice. Day old rice tastes best in stir fried
rice because of its drier taste, but fresh rice will also
work. Just add slightly less water than normal. Fry your
vegetables and chopped meat in vegetable oil, then
throw in your rice an season with some soy sauce,
ginger, garlic and other spices of your choice.
There are many steps you can take towards prepping
your food to make your whole cooking process easier.
You can read the recipe to find out what you can do in
advance. You can prepare a lot of food the day prior to
actually cooking. You can turn a fancy meal into a fast,
fun meal that can be cooked in a flash!
It is a good practice to place cut potatoes in a bath of
cold water for about half and hour, before frying in
order to get crispy fries. When potatoes are allowed to
absorb cold water, the texture is able to withstand the
extreme heat of cooking without breaking down and
becoming mushy.
Many people erroneously put in too much salt because
they do not sample it, but do not worry! Place some
chopped potatoes into the dish, and let them cook for
approximately 15 minutes. The potatoes will absorb the
extra salt that is in the dish. For dishes with a tomato
base, you simply need to add more tomatoes if you
want to remove some of the saltiness of a dish.
It is important to hold off on adding salt and/or garlic
when you are making dried beans. Instead, add these
ingredients once the beans are soft. These ingredients
can keep your beans from softening as they cook,
particularly if you're using old beans. Add the
seasonings when you beans are semi-cooked, and
almost at the texture you are aiming for.
Grilling fruit is an excellent option. Try taking slices of
melon, nectarines, and peaches and then putting them
on some skewers. Cook them on a very clean grill until
they show grill marks. Serve the grilled fruit on some
ice cream or pound cake that has been cooked a few
minutes on the grill.
If you're feeling stressed at the idea of making dinner
for the family, consider doing much of the prep work the
evening before cooking. Chop veggies, prepare a sauce,
or marinate meat before heading to bed. Preparing your
meal the next night will be a snap, and much more
relaxing.
You need to properly care for a wooden cutting board.
If you don't keep your wooden cutting board moderately
dry and in a cool place, you may find that it warps or
cracks. Do not immerse the cutting board in water,
instead, clean it using a sponge and warm water. Try
oiling your damaged board regularly in order to restore
it. Let it dry for a while after oiling.
Take care to not overfill your pan when you are
sauteing. Too much moisture can cause food to steam
rather than saute, affecting the crispness of the meal.
Saute at a lower temperature as well.
As you are preparing mashed potatoes for a meal, be
sure to use hot, but not boiling milk to stir in with the
potatoes. The end result is lighter, fluffier mashed
potatoes. Nobody wants to eat mashed potatoes full of
lumps.
These cooking tips can improve the style of your
cooking and make this into a wonderful hobby. It is
actually fun to cook when you know how to do so. You
will learn so much about yourself at the same time you
are learning about cooking and the meals you love to
prepare. You will enjoy food more and your meals will
shine as you learn to practice and perfect your cooking!
Bread Poha
Cooking time : 11-15 minutes
Servings : 4
Ingredients:-
Bread slices broken 10
Oil 2 teaspoon
Peanuts 4 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 10-12
Onion chopped 2 medium
Turmeric powder 1/2 teaspoon
Green chilli finely chopped 2-3
Mixed vegetables chopped 1/2
Coriander powder 2 teaspoon
Salt to taste
coriander leaves
Lemon juice 1 tablespoon
Method:-
Step 1
Heat oil in a non stick pan. Add peanuts and fry till
golden brown. Drain on an absorbent paper and set
aside. Add mustard seeds in the same oil. Once the
mustard seeds splutter, add curry leaves and sauté
for half minute.
Step 2
Add onions and sauté for three to four minutes. Add
turmeric powder, chillies and add the vegetables.
Cover with a lid and cook for five minutes.
Step 3
Add coriander powder and sauté for two minutes.
Add bread, salt and sprinkle some water. Cover and
cook for five minutes.
Step 4
Add coriander leaves, lemon juice, fried peanuts and
mix well. Serve hot.
1. LAL Bagh Hotels & Restaurants 65, Sardarpura, Mg College Road,
Udaipur +(91)-294-2419298
2. Tehkhana Restaurant Hitawala Cplx, Opp Soni Hospital,
Saheli Mg, Udaipur +(91)-294-2421317
3.
Kfc Restaurant
Lake City Mall, Plot No. 1 , Ground
Floor, Ashok Nagar, Main Road,
Udaipur
+(91)-294-2426751
4. Ambrai Restaurant Amet Haveli Hotel, Outside
Chandpole, Udaipur +(91)-294-2431085
5. Pizza Hub Dalal Petrol Pump, Sevashram
Chowraha, Opp. B.n. College, Udaipur +(91)-294-3190909
6. Saffron Restaurant 61, Panchwati, Opp. Goldcoast
Appartment, Sukhadia Circle, Udaipur +(91)-294-2411309
7. Subway Restaurant LG-20, Celebration Mall, Ground
Floor, Udaipur +(91)-294-5158865
8. Chawla Restaurant Hm Sector-11,Nr Mvm School,
Udaipur +(91)-9636804411
9. Udaipuri Restaurant 1, 1st Floor, Shastri Circle, Udaipur +(91)-294-2411267
10. Biryani House Live Kabab Opp Apaji Petrol Pump Chetak Circle,
Udaipur +(91)-9251033821
11. Upre By One Five Five Nine AD Outside Chandpole, Udaipur +(91)-294-2431197
12. Mewar Haveli Roof Top Restaurant 34,35, LAL Ghat,Bh Jagdish Temple,
Udaipur +(91)-294-2521140
13. Peppers Restaurant Ashoka Cineplex, Surajpole, Udaipur +(91)-294-3191888
14. Parkview Restaurant Opp Town Hall, Udaipur +(91)-294-2528098
15. Whistling Teal Bhatiyani Chohata, Udaipur +(91)-294-2422067
16. Lake View Roof Top Restaurant 1, LAL Ghat Lala Sahab Ki Haveli,
Udaipur +(91)-294-2420527
17. Nayee Haveli 55, Gangaur Ghat, Udaipur +(91)-9829511573
18. Jaiwana Haveli Restaurant Jaiwana Haveli Hotel, Udaipur +(91)-294-2411103
19. Jaisamand Island Restaurant Jaisamand Island Resort, Udaipur +(91)-9829793113
20. Meera Restaurant Nehru Bzr,Delhi Gate, Udaipur +(91)-294-2524030
Restaurants in Udaipur
Makai Roti
Preparation Time : 6-10 minutes
Cooking time : 16-20 minutes
Servings : 4ं
Ingredients:-
Corn kernels boiled and
crushed
1 cup
Maize flour (makai ka atta) 2 cups
Ginger finely chopped 1 teaspoon
Green chillies finely chopped 2
Onion finely chopped 1 medium
Radish grated 1/2 medium
Carom seeds (ajwain) 1/2 teaspoon
Red chilli powder 1 teaspoon
Dried mango powder (amchur) 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Ghee 4 teaspoons
Method:-
Step 1
Heat sufficient water in a non-stick pan till
lukewarm.
Step 2
Mix together ginger, green chilies, onion, radish, corn
kernels, carom seeds, red chilli powder, dried mango
powder, garam masala powder, salt and maize flour
in a bowl. Add sufficient lukewarm water and knead
into dough.
Step 3
Heat a non-stick tawa.
Step 4
Divide the dough into small portions and shape into
balls. Pat each ball in your palm to a small roti.
Step 5
Place each roti on the tawa and cook for ½ minute.
Flip and apply ½ tsp ghee on top and flip again.
Apply ½ tsp ghee on the other side too and cook,
turning sides till both sides are evenly done.
Step 6
Place on a serving plate, sprinkle chaat masala and
serve hot with Schezwan chutney.
Lehsuni Methi Parantha
Preparation Time : 6-10 minutes
Cooking time : 16-20 minutes
Servings : 4ं
Ingredients
Green garlic (hara lehsun) 200 grams
Fenugreek bunch (methi)
leaves separated
1/2 kilogram
Garlic finely fried chopped 4
tablespoons +
for garnishing
Dried fenugreek leaves (kasoori
methi)
1 teaspoon
Wheat flour (atta) 1 1/2 cups +
for dusting
Gram flour (besan) 1/2 cup
Oil 2 tablespoons
Onion 1 large
Green chillies 2
Carom seeds (ajwain) 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Ghee for cooking
Method:
Step 1
Heat oil in a non-stick pan. Finely chop green garlic
and add to the pan and sauté for 2 minutes and put
into a bowl.
Step 2
Finely chop onion, green chillies and add to the bowl.
Add garlic, wheat flour, gram flour, carom seeds, red
chilli powder, turmeric powder, dried fenugreek
leaves, fenugreek leaves, salt and sufficient water and
knead into dough.
Step 3
Heat a non-stick tawa.
Step 4
Divide dough into equal portions and roll them into
balls. Dust each ball with a little dry flour and roll
into parantha.
Step 5
Place each parantha on the tawa and cook for ½
minute. Flip, apply ½ tsp ghee on top and flip again.
Apply ½ tsp ghee on the other side too and cook,
turning sides, till both sides are evenly done.
Step 6
Transfer onto a serving plate, garnish with garlic and
serve hot with a raita or pickle of your choice.
