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How to make Mix Fruits Lassi Recipe


1 large mango, 1 cup chopped mango
2 medium bananas or 3 small or 1 large banana, chopped
¾ to 1 cup milk
2 cups fresh curd/yogurt
1 tbsp rose water (optional)
4 to 5 green cardamoms/choti eliachi, seeds kept and husks removed (optional)
4 to 5 tbsp sugar or honey - add as required
7 to 8 ice cubes (optional)


1. Take the chopped mangoes and bananas in a blender. also add seeds of 4 to 5 cardamoms and 1 tbsp rose water. i added about 1 cup chopped mango and ⅔ cup chopped banana. add ½ cup milk and blend till smooth.

2. Then add 4 to 5 tbsp sugar/honey (add sugar or honey as required), ½ cup milk and 2 cups yogurt. 

3. You can also add ice cubes at this step.

4. Blend again till smooth.

5. Pour the Lassi in tall glasses.

6. Serve mix fruit Lassi Immediatedly.

Prawns Wrapped in Noodles Recipe with Chili and Coriander


4 tiger or king prawns, cleaned
1/4 cup lemon juice
1 whole red chilly, mashed
Garlic, mashed
A pinch of salt
A pinch of pepper
1/4 onion chopped finely
Some coriander, chopped

For the Sauce

1/4 cup lime juice
2 tsp fish sauce
1/2 tsp garlic
1 tsp coriander, chopped
1/2 tsp chilly
A pinch of sugar or 1/4 tsp
Salt and pepper to taste

For Wrapping

1 packet rice noodles, boiled
Satay sticks
Oil for frying


1. Marinate the prawns in lemon juice, red chilly, salt, pepper, coriander, onions and garlic.
2. Let it marinate for a couple of minutes.
3. In the meanwhile make the sauce.
4. Mix all the sauce ingredients.
5. Pierce the prawns with the satay sticks through the back of its tail.
6.Wrap these with the noodle strands and deep fry them.

Key Ingredients: 

Prawns, Lemon Juice, Red Chilli, Garlic, Onion, vegetable oil, Fish, salt, flat noodles, black pepper, onion, sugar, coriander leaves, lemon juice, fish sauce, red chilli,

Argentine Red Sauce and Marinade Recipe


1⁄2 cup sherry wine vinegar or 1⁄2 cup red wine vinegar
1⁄4 cup extra virgin olive oil
3 tablespoons fresh parsley, minced
3 garlic cloves, minced
4 teaspoons paprika
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cayenne pepper


1. Whisk all ingredients together in a bowl.

2. May be refrigerated in an airtight container for 1 week.

How to make a Argentinean Potato Salad Recipe


4 russet potatoes, peeled, boiled, and cubed
3 hard-boiled eggs, chopped
1 (10 ounce) can mixed vegetables
1⁄2 cup mayonnaise
1⁄2 teaspoon black pepper
1⁄2 teaspoon ground mustard
1⁄2 tablespoon fresh lemon juice
1⁄2 teaspoon dried dill weed
5 tablespoons chopped pimento stuffed olives
Salt, to taste , Pepper, to taste


1. Bring a large pot of lightly salted water to a boil.
2. Cook peeled potatoes until tender but still firm, about 15 minutes.
3. Drain, cool, and cube.
4. Place eggs in a saucepan, and cover with cold water.
5. Bring to a boil, and immediately remove from heat.
6. Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
7. Remove from hot water and allow to cool.
8. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
9. In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
10. Stir to blend.
11. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
12. Cover, and refrigerate for 1 hour, or overnight.

Kokub's Mango Chutney from Pakistan Recipe


4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed


1. Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

2. The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Spicy Pakistani Zucchini Recipe

"I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too."


1/4 cup cooking oil
1 onion, thinly sliced
6 zucchini - peeled, seeded and cut into semicircles
1/2 teaspoon salt
2 cups water
2 teaspoons chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon ground coriander seed
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons plain yogurt


1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).

2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

Kambu Idli Recipe-Pearl Millet Idli-Bajra Recipe

Kambu is healthiest food. If you are in diet conscious or diabetic patient make this simple and delicious steamed idly daily instead of rice.


Kambu (pearl millet) - 3 cups
Urad dal - ¾ cup
Fenu greek seeds - 1 tbsp
Salt to taste
Water as needed


1. Wash and Soak urad dal, kambhu and fenugreek seeds separately for 6 hours

2. Drain water then grind to nice.

3. Transfer the batter to a container then add sea salt / normal salt then mix well cover it and leave it for fermentation (approximately 8 hours)

4. In a Idly cooker fill the Idly batter and steam for 15 minutes

5. Serve hot with Tomato chutney or  sambar

Vella Seedai Recipe - Gokulashtami Cheedai Recipes


Rice flour        1 cup
Urad dal flour 2 tsp
Ghee/butter 1 tblsp
Sesame seeds 1 tsp
Jaggery         1/4 cup
water as needed
Oil for deep frying
Grated coconut  tblsp
Salt A pinch

Vella Seedai Recipes 


1.Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.

2. Heat jaggery with 1/4 cup water and boil until it dissolves.

3. Filter it to remove any impurities.

4. Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough

5. Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.

6. Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.

Uppu Seedai Recipe - Krishna Jayanthi Uppu Cheedai


Raw rice          1 cup 
Urad dal flour 2 tblsp 
Ghee/butter 4 tblsp 
Sesame seeds 2 tsp 
Asafoetida 1/4 tsp 
Salt & water as needed 
Oil For deep frying 
Grated coconut  3 tblsp 

Uppu Seedai Recipes

1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth or news paper to absorb the excess water.

2. Grind it to a fine powder in a mixer.

3. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).

4. Heat a pan and fry the flour in medium flame until u see steam coming out from the flour. Just for 
a minute to say approximately.

5. Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour).

6. Give a fry for coconut gratings too. Just fry till excess moisture is gone.

7. Now sieve again both the roasted flours together.

8. Mix rice flour,urad flour,coconut gratings,sesame seeds,ghee,asafoetida and salt well.Add water and make it to a soft pliable dough.

9. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently.

10 .Repeat until you finish all the dough and arrange in a news paper or dry clean cloth.Let it be for 15 minutes.

11. Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch.Divide and cook in 3-4 batches.Cook in medium flame. stir in between to ensure even cooking.

12 .Cook until the shh…sounds ceases.Drain in paper towel.Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.

Varieties Of Vatha Kuzhambu- Sundakkai Brinjal Ladies Finger


Tamarind (puli) - size of lemon
Mustard - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Thoor dhal (thuvaram paruppu) - 1 tablespoon
Vendhayam (fenu greek) - 1/2 teaspoon
Red chilly - 6
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 6 tablespoon
Asafoetida powder
Salt - 2 teaspoon


1. Prepare 2 tumblers of tamarind water by thoroughly sqeezing tamarind in water
2. Heat gingely oil in a pan
3. Add asafoetida and mustard. Allow mustard to burst
4. Add bengal gram, urid dhal, thoor dhal, chilly, vendhayam and fry till they turn red
5. Add kozhambu podi in the pan
6. Add the tamarind water
7. Boil for 10 minutes
8. Add curry leaves and turn off the stove

Drumstick Vathakuzhambu : Add chopped drumstick and boil along with tamarind (Step 6 above)

Sundakkai (or) Manathakkaali Vatha Kuzhambu : Fry any one of these in a separate pan, with a teaspoon of gingely oil. Add this along with curry leaves as a final step.

Brinjal (or) Ladies Finger Vatha Kuzhambu :  Add any one of this in step 4 above and fry along with them.

Crispy Wheat Biscuits with Powdered Sugar Coating - Recipes


Wheat flour – ½ cup
Salt a pinch
Green Cardamom - 3
Sugar – ¼ cup
Water as needed

Crispy wheat biscuits with powdered sugar coating


1.Put sugar and cardamom seeds in mixer jar then grind to fine powder.
2.Mix all ingredients well except powdered sugar to make soft dough. Then cover it & leave it for ½ an hour.
3.Take a small piece, sprinkle flour and using roller make round shape.
4.Then cut in to diamond shapes. Make petal shape by drag and roll of the tip
5.Heat oil in a pan then deep fry. Once deep fried immediately put in powdered sugar.
6.Cool it and put in airtight container use within 2 days.

Ganesh Chaturthi Vella Kozhukkattai or Modak Recipes


Rice flour – 2 cup
Water as required[apr.1 ¾ cup]
Salt – pinch
Ghee – 1 tbsp
Grated coconut – ½ cup
Cardamom powder – ½ tbs
Bengal gram – ½ cup
Jaggery – 150 g


Poornam (Stuffing)

1 .Soak Bengal gram for 2 hours, pressure cook (1 or 2 whitles) then mash it.
2. Grate & cook jaggery till melts (add rops of water).
3. Add grated coconut, mashed Bengal gram sauté for 2 minutes.
4. Add pinch of salt and cardamom powder.
5. Mix all together well.
6. And this is called poornam (a stuffing which goes inside of the Kozhukkattai/modak).



1.Take rice flour in a thick big pan; add water & salt mix well.
2.Heat pan then pour rice flour mixture & stir consistency in medium heat (to avoid lumps) till you get chapatti dough consistency.
3.Grease modak mould with ghee then fill the inner walls with rice flour dough mixture & leave some space for filling stuffing(poornam).
4.Now fill the stuffing and seal the bottom of the modak bottom. Then demould & steam for 5 to 10 minutes. Then serve hot.

Native American Fry Bread Recipe


vegetable oil (for frying)
2 1⁄2 cups flour
1⁄2 teaspoon salt
1 teaspoon baking powder
1⁄4 teaspoon sugar
1 teaspoon oil
1 cup warm milk

Native american fry bread recipe
Native American Fry Bread Recipe


1. Heat oil in skillet til hot over med-high heat, but not smoking.

2. In a large bowl, Combine the rest of the ingredients to make dough.

3. Shape into round disks.

4. Fry shaped dough in hot oil til brown and crispy.

5. Serve hot.

6. Traditionally you would eat this with stew.

7. Or top with some honey.

8. I personally like to spread a little butter on it.

9. Two other popular choices, make chili.

10. Pile Chili on top and add a little cheese, lettuce and tomato for a"Navajo Taco" Or use the round as your base for a Tostada, add taco meat, beans, cheese, lettuce, tomato and Guacamole.

Peruvian Chicha Morada Drink Recipes


 1 gallon water
 1 (15 ounce) package dried purple corn (maiz morado)
 2 cinnamon sticks
 1 tablespoon whole cloves
 5 large lemons, juiced
 1 1/2 cups brown sugar
 1/2 cup fresh pineapple, chopped
 1/2 apple, chopped


1. Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh 

2. strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.

3. Stir in the chopped pineapple and apple before serving over ice.