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Saturday, February 25, 2012

Spicy Mutton Kasha

Mutton is one of the most favourite dish in all bengali families worldwide, even we say whatever we have through out the week doesn't matter but its mandatory to have mutton on Sundays, So I am sharing my one favourite mutton dish with you all to make your Sunday a special one. Presenting to you all Spicy Mutton Kasha

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Ingredients for the Kasha:
  • Mango Pulp (Ripe One) - 2 Cups
  • Mutton (Approx. 2inch each piece) - 1Kg
  • Chopped Onion - 3 Big
  • Chopped Almonds - 20
  • Raisins - 20
  • Melon Seeds - 4 tbsp
  • Garlic Paste - 2 tbsp
  • Ginger Paste - 2 tbsp
  • Turmeric Powder - 1 tsp
  • Red Chilli Powder - 2 tsp
  • Garam Masala Powder - 2 tsp
  • Green Chillies - 6
  • Yoghurt - 1 Cup
  • Saffron - as per your requirement
  • Salt to taste
  • Oil - 5 tbsp


Method of Preparing the Kasha:
  • Blend almonds & melon seeds with water in a blender to form a thick paste
  • Heat Oil in a pan
  • Add chopped onion and mix well
  • When onions turn brownish add ginger paste, garlic paste, turmeric powder, red chilli powder, green chillies along with the mutton pieces & mango pulp and mix well with spices
  • Now add 1 Cup water and cover with a lid so that mutton gets cooked for approx half an hour
  • After half an hour remove the lid and if the mutton is cooked add salt, garam masala powder, raisins, saffron and mix with the mutton well
  • Now garnish with coriander leaves and your Spicy Mutton Kasha is ready to be served  


Khatta Meetha Aam Ka Sharbat

Since the summer days are back in town so I'll post some beverages for you all which you all would love to have during this point of time, and one such is The Khatta Meetha Aam Ka Sharbat. A very easy recipe which can be performed even by kids back home


Ingredients:
  • Raw Mango - 2 Kg
  • Sugar Powder - 2 Cups
  • Fresh Mint Leaves - 10 - 12
  • Roasted Cumin Powder - 4tsp
  • Lemon (cut into round slices) - 4
  • Black Pepper - 2tsp
  • Salt to taste
  • Rock Salt to taste

Method:
  • Boil and then peel off the mangoes to extract there pulp
  • Keep few mint leaves for garnishing and then grind the rest into powder
  • Add sugar powder, mint powder, cumin powder, black, pepper, rock salt, normal salt with the extracted mango pulp and mix well to form the shake
  • Pour this sharbat in serving glasses and store in freeze for a while because this is served chill
  • Once the sharbats are chilled serve with garnished mint leaves & lemon slices
  • Thats all and your Khatta Meetha Aam Ka Sharbat is ready

Crispy Baby Corn Fingers

Baby Corn fingers is a very crispy starter served with sauce which is very delicious and loved by people of all ages

Ingredients as a Whole:

Baby Corns - 30
Ginger Paste - 3tsp
Garlic Paste - 3tsp
Red Chilli Powder - 1tsp
Salt to taste
Chat Masala to taste
Oil for Frying


Ingredients for Batter:

Flour - 4tbsp
Cornflour - 4tbsp
Chopped Parsley - 2tsp
Red Chilli Powder - 1tsp
Salt to Taste

Ingredients for Tango Chutney:

Oil - 2 tbsp
Chopped Garlic - 15
Tomato puree - 12 tbsp
Tomato ketchup - 4 tbsp
Vinegar - 2 tsp
Red chilli powder - 2 tsp
Salt to taste



Method For Crispy Baby Corn Fingers:

Marinate baby corns with ginger paste, garlic paste, chilli powder, salt & chaat masala and keep aside for half an hour
Now for the batter mix flour, cornflour, parsley, chilli powder and salt with sufficient water to form a thick batter for the snacks
Then for the sauce heat oil in a pan add garlic, when garlic turns little brownish add tomato puree, tomato ketchup, vinegar, red chilli powder, salt and mix well to form the sauce. Once the sauce is ready keep aside
Now dip the marinated baby corns in the batter and deep fry in oil
Serve Hot Crispy Baby Corn Fingers with the Tango Chutney

Spring Rolls Wrapped In Dark Chocolate

Spring Rolls are prepared with many bases like coconut, banana or if it is a snack then made of chicken stuffing but today I'll show you spring roll wrapped in dark chocolate with vanilla ice-cream. For the measurements & details about ingredients visit  my Glossary Index



Ingredients for Preparing Spring Rolls Wrapped In Chocolate:
  • Grated Dark Chocolate - 2 Cups
  • Spring Roll Wrappers - 10
  • Chopped Almonds  - 20
  • Cornflour - 2 tbsp
  • Vanilla Essence - 10 Scoops
  • Honey - 8 tsp
  • Oil for frying

Method for Preparing Spring Rolls Wrapped In Chocolate:
  • Cut the spring roll wrappers into two pieces from between 
  • Roast the chopped almonds in a dry pan and keep aside
  • Mix little water with cornflour to form a thick paste
  • Take each wrapper, add spoonful grated chocolate inside and wrap properly ans seal the two ends with corflour paste then fry the rolls in heated oil
  • Now divide the vanilla ice-cream in 10 bowls, add 1tsp honey in each, sprinkle some roasted almonds & finally place a fried spring roll in each bowl
  • Finally your Delicious Spring Rolls Wrapped In Dark Chocolate is ready to be served

Apple Muffins For You All

Muffins can also be defined as single cup cakes. There are a variety of muffins and today I am here to share with you all Delicious Apple Muffins. You can also go through my Glossary Index for all appropriate measurements & cooking terms


Ingredients Needed For Apple Muffins:-
  • Finely Chopped Apples - 4
  • Flour - 2 Cups
  • Baking Powder - 1tsp
  • White Butter - 1 3/4 Cup
  • Sugar (Powdered) - 2 Cups
  • Cinnamon Powder - 2tsp
  • Vanilla Essence - 1tsp
  • Milk - 5tbsp
  • Chopped Walnuts - 1 Cup


Method Of Baking Apple Muffins:-
  • Preheat Oven at 200'C
  • Mix Flour and baking powder together & keep aside
  • Mix butter & sugar together in a mixing bowl well to form a creamy texture
  • Add finely chopped apples, cinnamon powder, vanilla, walnuts in the butter and gain mix well
  • Now add the flour in it and the milk and keep stirring with a wooden spatula to form the batter 
  • Then grease the moulds with batter and pour 2-3tbsp of batter in each moulds and bake at 200'C for 20-25min
  • Insert a tooth pick or fork and you can understand its done or not and remove from the oven
  • Serve warm but not hot one

Friday, February 24, 2012

Baked Banana Muffins With Chopped Walnuts

We all know that banana is loved by kids and if it is combined with walnuts to form muffins I am sure your kids would never say a no to it
You can get full details about any ingredients or measurement you don't understand at my Glossary Page


Ingredients Required For Preparing Muffins:
  • Mashed Banana - 3/4 Cup
  • Chopped Walnuts - 7tsp
  • Flour - 14tbsp
  • Baking Powder - 2tsp
  • Sugar (Powdered) - 3/4 Cup
  • Rolled Oats - 7tbsp
  • Vanilla Essence - 1tsp
  • White Butter - 3/4 Cup

Method Of Preparing Muffins:
  • Mix flour & baking powder and keep aside
  • In a mixing bowl mix butter, sugar and mix well with a wooden spatula to form a creamy paste
  • Then add butter, vanilla, mashed bananas, chopped walnuts & flour mix and beaten well to form the base for the muffins
  • Now grease the muffins moulds with little butter and pour the mixture in each of them
  • Preheat oven at 150'C and then put the moulds in oven and bake for 20-25 min
  • Insert a fork and if the muffins leave the moulds its done, remove from oven and let cool a bit in room temperature
  • Serve with hot tea or coffee

Rice With Lemon

Lemon rice is mainly south based rice preparation. It can be presented both with veg & non veg items totally as per your choice.

Ingredients Needed:-
Preparation Method:-
  • heat oil in a pan
  • add bay leaves, mustard seeds, urad dal, curry leaves & green chillies.
  • when oil starts coming out add chopped onions & turmeric powder
  • as the onion gets a bit brownish add the boiled rice along with salt as per your taste.
  • finally serve hot with lemon juice and coriander leaves.




Baked Beans In Pasta Soup

A very yummy soup made out of pasta and baked beans as the base accompanied by onion, tomato, whipped cream, and cheese garnishing. It is enough heavy to be served as the main course meal, so just hope you all will like it 


Ingredients for Baked Beans In Pasta Soup:-
  • baked beans - 1 Cup
  • chopped onions - 2 Medium Sized
  • chopped garlic - 1 1/2tbsp 
  • chopped tomatoes - 1 - 2
  • macaroni or any pasta - 1 Cup
  • cornflour - 2 tsp 
  • dried oregano (optional) - 1 tsp 
  • whipped cream - 2 tbsp 
  • tomato ketchup - 3 tbsp 
  • butter - 2 tbsp 
  • salt to taste
  • grated cheese (for decoration) - 4 tbsp 

Method For Preparing Baked Beans In Pasta Soup:-
  • Firstly heat butter in a pan, add chopped onions, garlic, tomatoes & mix well until onions get brownish
  • Then add baked beans, pasta & 3-4cups hot water and cover with a lid so that pasta gets cooked
  • After approx 10min remove the lid and add cornflour(mixed with water) in it
  • Once the pasta is cooked add oregano, ketchup, cream and stir well to form the thick soup
  • Before serving add grated cheese from top for decoration
  • Now Your Baked Beans In Pasta Soup is ready to be served

 

Oil Free Sweet Corn With Capsicum Soup

Sweet corn soup is basically a Mexican dish and her I will show you sweet corn soup with touch of capsicum in it and that also oil free, so people if you love yourself and believe in having a diet control soup do try this at home


Ingredients Required For The Soup:
  • Roasted Capsicum - 3
  • Boiled Sweet Corns - 3Cups
  • Chopped Onion - 2 Medium Sized
  • Skimmed Milk - 1/2 Cup
  • Cornflour - 2tbsp
  • Salt to taste
  • Black Pepper Powder for taste

Method Of Preparing The Soup:
  • For the roasted capsicum you have to hold them on flame for a while so that they get roasted and softens, then remove from flame & chop them
  • On the other end take a dry pan on flame add chopped onions & chopped capsicums in the pan for dry roasting them
  • In the mixer blend milk, boiled corns & adequate water together to form a thick puree
  • Now mix that blend with the onion & capsicum on flame & stir well
  • Serve hot with salt & black pepper

Healthy Carrot Soup

Carrot in itself is a very nutritious vegetable so undoubtedly the soup is also a healthy one and good for your kids and even those who intake healthy & less calorie diet


Ingredients Needed For The Soup:
  • Chopped Carrot - 2 Cups
  • Chopped Onion - 2 Medium Sized
  • Boiled Skimmed Milk (also known as low fat milk) - 1 Cup
  • Yellow Gram Dal ( Moong Dal) - 2tbsp
  • Black Pepper Powder - As per your taste
  • Salt to taste


Method of Preparing The Soup:
  • Mix carrot, onion & Yellow Gram Dal with 3cups water and cook on pressure cooker for 2-3 whistles
  • Then after a while remove the lid of the cooker and blend the whole mixture in a mixer to form a thick puree
  • Heat a pan, add this puree along-with milk, black pepper & salt
  • Stir well and then serve hot as a starter or even with your meals

Wednesday, February 22, 2012

Sambar Dal with Coconut Chutney

Sambar Dal is one of the most important dish of South Indian Cuisine. It is accompanied by Dosa, Masala Vada, Idli or any other main meal they have. Sambar is a combination of dal & vegetables rich in protein


Ingredients For Sambar Dal:

  • Red Lentils (Toor Dal) - 2 Cups
  • Tamarind - 1 pc
  • Onion (Medium Sized) - 2
  • Tomato (Medium Sized) - 2
  • Curry Leaves - 8-10
  • Roasted Red Chillies - 5-6
  • Mustard Seeds - 1 tsp
  • Hing (Asafoetida) - 1tsp
  • Fenugreek Seeds - 1 tsp
  • Chopped Coriander Leaves - 1/2 cup
  • Sambar Powder (Easily available in market) - 3 tbsp
  • Chopped Green Vegetable (Like Beans, Carrot, Capsicum etc) - 2 cups
  • Turmeric Powder (Haldi) - 1tsp
  • Salt to Taste
  • Refined Oil for cooking


Method For Preparing Sambar Dal:
  • Soak the toor dal for 1-2 hours
  • Then add 4 cups water, 1tsp oil and boil the dal, as the dal gets semi cooked smash the dal well to form a liquid but a thick one
  • When the dal is done remove from gas and keep aside
  • Now soak the tamarinds in water for a while and then extract the juice totally
  • Heat oil in pan, add chillies, mustard seeds, fenugreek seeds, turmeric powder, curry leaves and mix well
  • Add chopped onions, tamarind extract, hing, chopped tomatoes & green vegetable and mix well with the spices
  • Then add the boiled dal and cover with the lid for a while so that vegetable get cooked or you can even use boiled vegetables
  • Before removing from gas add sambar powder and garnish with coriander leaves to serve hot 
Coconut Chutney is one of the most important as well as most delicious part of South Indian Cuisine served with Dosa, Idli, Vada, Uttapam etc. In short I can say easy but delicious one to have


Ingredients For Coconut Chutney:
  • Grated Coconut - 1 Cup
  • Roasted Chana Dal - 5 tbsp
  • Green Chillies - 5
  • Tamarind - 2pcs
  • Chopped Ginger - 1pc
  • Mustard Seed - 2 tsp
  • Black Gram Dal - 2 tbsp
  • Curry Leaves - 10
  • Refined Oil - 2tsp
  • Salt to taste

Method For Preparing Coconut Chutney:

  • Blend coconut, tamarind, chillies, gram dal, salt & ginger together in a mixer to form a paste
  • Heat oil in a pan, add mustard seeds, black gram dal & curry leaves to mix well
  • Add the coconut paste with the spices and mix well to form the chutney
  • Finally serve with sambar for meals or breakfast


Masala Vada

Masala Vada is a traditional south indian dish prepared in every home in south and even a very common street food nowadays. Masala Vada varies in shape size but approx between 5 to 8cm


Ingredients Required:

Gram Dal - 1/2 Cup

Chopped Onions - 2

Chopped Green Chillies - 3

Chopped Green Coriander - 1 Bunch

Grated Coconut - 2

Chopped Green Pudina Leaves - 1 Bunch

White Cumin - 1tsp

Salt to taste

Refined Oil for Frying


Method To Prepare:

Soak gram dal whole night or atleast 4hrs

Grind gram dal and cumin seeds together

Then add onion, chillies, and mix well

Form small balls & flatten them to give the shape of vadas

Heat oil in a pan & deep fry in the vadas


Then serve hot with Sambar & Coconut Chutney





Hot Mutton Kababs

Mutton Kabab is a very authentic & old mughal khana loved by mostly all Indians & even Non Indians for its delicious taste and spicy texture, hope you all like my preparation and let me know your comments


Ingredients Needed For the Kabab:

Chopped Mutton - 500gm
Gram Flour (Besan) - 75gm
Roasted Poppy Seeds (Khus Khus) - 1tsp
Water - 2Cups
Garlic - 4cloves
Whole Garam Masala - 1tsp
Black Cumin Seeds - 1/2tsp
Chopped Onion - 1
Chopped Ginger - 1tsp
Red Chilli Powder - 1tsp
Chopped Green Chilli - 2
Eggs - 2
Bread Crumbs - 4tbsp
Salt to taste
Ghee For Frying


Method To Prepare The Kababs:

Heat water in a pan & when it comes to boil add chopped mutton, garlic, khus khus, garam masala cumin seeds, onion, ginger and cover with a lid

After 20min open the lid and if the mutton gets soft and dried then remove from gas and put this whole mixture in mixer & grind into a paste

Add besan & red chilli powder to the mixture and form a tight stuffing

Make 16-18 balls out of this mixture. Beat eggs in one bowl & take bread crumbs in another plate

Now dip balls in beaten egg and then roll over the bread crumbs and give a oval shape & keep aside

Now heat ghee in a pan and deep fry the kababs


Once all the kababs are fried serve your Hot Mutton Kababs with salad and sauce or chutney 

Tuesday, February 21, 2012

Delicious Sponge Cake

Sponge Cake can is easy to make but very delicious in test. You can prepare sponge cake both with egg or without egg, today I am showing you the one with egg, so vegetarians don't get disheartened I'll also post the one without eggs



Ingredients Needed For the Cake:
  1. Eggs - 2
  2. Refined Flour - 100gm
  3. Baking Powder - 1tsp
  4. Powdered Sugar - 125gm
  5. White Butter - 4tbsp
  6. Chopped Almonds, Raisins & Cherries - 1cup

Method of preparing the batter and baking:

Beat the eggs & sugar powder together very well to form a thick batter

Add refined flour & 2 cup hot water to the beaten egg & sugar mixture and mix well so that clumps won't form

Add melted butter and chopped Dry fruits to the mixture and stir well to form a thick batter



Pour the mixture in baking dish & bake at 400'F for 20min

When the cake starts leaving the sides of the dish and becomes spongy you can understand the cake is done


Let it cool down in room temperature, cut into pieces & serve to your near and dear ones 

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Monday, February 20, 2012

Matar Keema

Chicken keema is nothing but fully chopped boneless chicken which is easily available in all market places. Matar keema is mostly a dry type of dish with less gravy served mostly with nun, paratha, kulcha etc

Ingredients
  1. washed chicken Keema - 1kg
  2. boiled peas - 2cups
  3. chopped onion - 2
  4. chopped garlic - 4
  5. chopped ginger - 2pcs
  6. chopped tomato - 3
  7. cumin seeds - 2tsp
  8. bay leaf - 2
  9. cloves (lavang) - 3-4
  10. small cardamom (chota elaichi) - 4
  11. cinnamon stick - 2
  12. garam masala powder - 2tbsp
  13. turmeric powder - 2tsp
  14. coriander powder - 2tsp
  15. red chilli powder - 2tsp
  16. refined oil - 2tbsp
  17. fresh curd - 1/2cup
  18. salt to taste
  19. coriander leaves for decoration
Method
  1. heat oil in pan, add cumin seeds, bay leaf, lavang, cardamom, cinnamon & mix well
  2. then add chopped onion, ginger & garlic
  3. once the onion gets brownish add turmeric powder, coriander powder, red chilli powder, salt, fresh curd & mix all the ingredients well
  4. as the curd starts leaving oil add keema and water and cover with a lid on low flame to let the keema get cooked
  5. after 15-20 min remove lid and if the chicken is cooked add boiled peas & chopped tomatoes and mix well

Once the Matar Chicken Keema is ready spread garam masala powder on top and serve hot with coriander leaves & round onion slices




Choco Custard

Ingredients
  1. Milk - 1Litre
  2. Sugar (Powdered) - 200gm
  3. Cream - 400gm
  4. Choco Powder - 50gm
  5. Grated Chocolate - 8-10pcs
  6. Cornflour - 50gm
  7. Vanilla Essence - 2-3tsp

Method
  1. Firstly in a mixing bowl mix the milk & cream together
  2. Then take 1cup of that milk - cream mixture and mix rest of the ingredients i.e. sugar, choco powder, cornflour and keep aside
  3. Now boil the milk - cream mixture. When it starts boiling add the chocolate mixture
  4. Keep stirring so that the mixture gets thickened
  5. As the custard gets thick add vanilla essence and keep in room temperature
  6. Once the custard cools down serve in small serving bowls and spread grated chocolate powder on top
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