Saturday, September 15, 2007

Indian Recipe: Samosa

Samosa is the favorite recipe for Indians during evenings. It is a simple time pass recipe and easy to prepare.


Maida flour (refines) – 200 gm
Wheat flour – 100 gm
Potatoes (boiled and chopped) – 500 gm
Peas (shelled and boiled) – 1 cup
Green chillies (chopped) - 2
1 tsp coriander seeds (crushed)
¼ cup cashew nuts (cut into halves)
1 tbsp raisins
Salt to taste
½ tsp red chilli powder
1 tsp garam masala ghee or oil

Method of preparation:

1. Heat 1 tbsp of oil in a pan.
2. Fry green chillies, coriander seeds, cashew nuts and raisins for 1 minute.
3. Add potatoes, peas, salt red chilli power and garm masala. Mix well.

Cook for 5 minutes. Enjoy evenings with Samosa.

Friday, September 14, 2007

Cake Recipes: Carrot Cake

Carrot cake recipes are the most popular during functions especially in western countries.


Carrots: 2 (medium size)
Maida Flour: 1/4 cup
Eggs: 5
Sugar: 1 cup
Almonds: 20
Butter: 1/4 cup.

Method of preparation:

1. Break the eggs and separate the white and yolk into two bowls and add ½ cup sugar to each bowl.

2. Now add almond powder, butter, Maida flour and grated carrot to the bowl containing egg yolk, mix these things well.

3. Beat the egg white along with the sugar till it becomes puffy.

4. Mix both these mixtures (2, 3) and place this mixture in baking dish, with oil paper at the base.

5. Add the sliced almonds and cashew nuts to the mixture (4).

6. Bake this mixture (5) for about 40 minutes in the oven.

Soya Recipes: Soya flakes curry

Soya bean is also known as “the Wonder or Golden bean’’, and is a treasure trove of many nutrients. It provides all the 8 essential amino acids, necessary for the body and also increases the good cholesterol (HDL), which is good for the heart. Soya beans are the most nutritious vegetables with rich protein content.

Soya flakes macula (spicy) curry:


Soya flakes: 1 cup
Cooked peas: 1 cup
Oil: 4 table spoons
Khuskhus: 2 tablespoons
Jeer: 2 table spoons
Cashew nuts: 2 table spoons
Coriander leaves (Chopped): 2table spoons
Onions: 3,
Tomatoes: 2,
Slit green chilies: 2,
Ginger garlic paste: 1 tea spoon,
Chilli powder: 1 tea spoon,
Salt: 1-1/2teaspoon to 1-3/4tea spoon,
Kasogi meth: 1 tea spoon,
Turmeric powder: 1/2 tea spoon,
Sugar: 1/2tea spoon.

Method of preparation:

1. Wash soya flakes and cook in one cup of water till tender and all water dries up.

2. Chop and grind two onions, tomatoes, cashew nuts, khuskhus, and jeera into a smooth paste, along with turmeric powder, chilli powder and ginger garlic paste.

3. Heat oil in a kadai, add the remaining one onion chopped and fry till the onion turns light gold in color.

4. Add the ground paste (2) and fry on a low flame till the masala (spice) is well fried and the oil starts seeping out.

5. Add kasogi meth and fry a minute.

4 Add cooked peas, soya flakes, green chilies, salt, sugar and one cup of water.

5. Simmer on a low flame till thick gravy is attained.

6. Serve with hot rotis or bread, garnished with coriander leaves.

Note: Add two tablespoons of tomato sauce and ½ cup water if required).

It serves for 6 persons.

Soya flakes are available in all leading food stores and this dish can be used in various ways—thickened—as a filling for chapattis, bread and bread rolls, etc.

Monday, September 10, 2007

Salad Recipes: Beans Salad

Beans are the richest protein diet and highly nutritious vegetarian food.


1 cup red beans (boiled)
½ cup cherries
1 tomato (chopped)
½ lettuces (chopped)
2 tsp lemon juice
Salt and pepper to taste
2 pineapple slices (chopped).

Method of preparation:

1. Mix beans, tomato, lettuce, lemon juice, salt and pepper.
2. Add cherries and pineapple.
3. Serve chilled.

Friday, September 7, 2007

Soup Recipe: Tomato Soup

Soups are easily digestible nutritious foods.


½ kg tomatoes (chopped)
1 tsp garlic (paste)
1 tsp ginger (paste)
4 tsp butter
2 glasses of water
2 tsp corn flour
½ cup milk
Salt and pepper to taste.

For garnishing:

Fresh cream and croutons.

Method of preparation:

1. Add water to tomatoes in pressure cooker and cook for about 6-7 minutes.

2. When they are done, sieve the soup.

3. Melt butter in a pan, fry garlic and ginger paste. Add tomato soup.

4. When it starts boiling, add corn flour (mixed in ½ cup milk), salt and pepper.

5. Garnish with cream and croutons.

To make croutons: Cube bread slices and brown on meal rack in oven-toaster-grill (OTG). Alter-natively, you may fry them in oil till they are brown in colour.

Salad Recipe: Potato Salad


4 potatoes (boiled)
2 tbsp coriander leaves (chopped)
½ cup peas (boiled)
½ cup cream (sour)
1 green chilly (chopped)
½ tsp mustard powder
Salt to taste
1 tsp sours curd (if not available, then lime juice)

Method of preparation:

1. Cut potatoes into cubes and mix all the other ingredients wish it in a boil.
2. Mix well. Serve cold.

Wednesday, September 5, 2007

Kerala Rice Recipe: Spinach Appam

Kerala is famous for Appam. This recipe makes a difficult dish easy to cook.

Preparation time: 15 minutes.
Cooking time: 15 minutes.
Soaking time: 2 to 3 hours.


2 cups raw rice
1 cup cooked rice
1 coconut
2 teaspoons sugar
1 reason dry yeast
2 tablespoons spinach puree
Salt to taste
Oil for cooking.

Method of preparation:

1. Wash and soak the rice for 2 to 3 hours. Drain.

2. Grate the coconut, add 2 cups of water and extract the coconut milk. Strain.

3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

4. Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency.

5. Cover and keep for 2 to 3 hours. Then add the spinach puree.

6. Heat an appam kadai or a deep non-stick tava and grease it lightly with oil.

7. Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.

8. Cover and cook for 1 minute. The middle part will be fluffy.

9. Repeat for the remaining batter.

10. Serve hot with vegetable stew.

Makes 10 to 15 Appam.

Sunday, September 2, 2007

Sandwich Recipes: Sprout Sandwich


Bread slices: 18
Moong sprouts: 1-1/2 cups
Salted butter: 3 table spoons
Green coriander chutney: 3table spoons
Grated cheese: 3 table spoons
Pepper powder: ½ tea spoon.

Method of preparation:

1. Butter the bread slices on one side only.

2. On one buttered slice, apply green chutney, and then spread sprouts on it.

3. Sprinkle cheese and pepper powder over it (2), cover with another slice, keeping the buttered side down.

4. Press down firmly (3).

5. Cut into triangles (4) and serve with a dollop of tomato sauce on top of the slice (Chopped green chilies can also be added if anybody wants it spicy).

Note: Do in the same manner, as above, with the other bread slice also.
It serves for six persons.

We are what eat. Eating nutritious food is the best way to fight diseases. Moong sprouts and soya beans are filled with power- packed nutrients like, vitamins C, E and B/complex and also proteins, minerals and fiber, etc.

Recent Recipe posts

Search for more Recipes