recipes-i-love.blogspot.com
Recipes I Love: Nutella mug cake
http://recipes-i-love.blogspot.com/2015/04/nutella-mug-cake_29.html
Wednesday, April 29, 2015. Makes 1 very large serving. Self rising flour - 4tbsp. While granulated sugar - 4 tbsp. Cocoa powder - 3 tbsp. Milk - 3 tbsp. Olive or vegetable oil - 3 tbsp. 1 Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. 2 Microwave on high for 1 1/2 - 3 min. [Time depends on microwave wattage.]. 3 Top with whipped cream and a little chocolate sauce if desired. Enjoy! Note: Depending on the wattage of your microwave, you may have to increase cooking time.
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Recipes I Love: Veg Puff
http://recipes-i-love.blogspot.com/2015/04/veg-puff.html
Wednesday, April 29, 2015. Puff pastry - 1 box. Green Chiles - 2 or 3. Turmeric Powder - 1/2 tsp. Cumin Powder - 1/2 tbsp. Coriander Powder - 1/4 tbsp. Chat Masala - 1/2 tbsp. Dry Mango Powder - 1/2 tbsp. 1 Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes. 2 Pre-heat the Oven at 400 degrees Fahrenheit. 3 Now for the stuffing, take a small skillet and heat Oil on medium heat. 4 Once hot, add in the Green Chiles and Onions and saute till Onions turn translucent.
recipes-i-love.blogspot.com
Recipes I Love: August 2011
http://recipes-i-love.blogspot.com/2011_08_01_archive.html
Monday, August 15, 2011. Mixed Vegetables - North Indian Style. Mixed Veggies (Carrots, peas, beans, cauliflower, etc) - 2 cups, cubed. Capsicum - 1, sliced. Tomato - 1, chopped. Onion - 1 sliced. Cabbage - 1 cup, chopped. Ginger - 1 tsp, grated. Garlic - 3-4 flakes, grated. Green chilli - 2-3. Methi leaves - 1 bunch, chopped. Coriander leaves - 1 tbsp, for garnishing. Red chilli powder - 1 tsp. Coriander powder - 1 tsp. Turmeric powder - 1/4 tsp. Asafoetida - 1/8 tsp. Salt - to taste. Sugar - 1 1/2 tbsp.
recipes-i-love.blogspot.com
Recipes I Love: April 2011
http://recipes-i-love.blogspot.com/2011_04_01_archive.html
Monday, April 4, 2011. Moong Dal - 1/2 cup. Jaggery - 3/4 to 1 cup, depending on the sweetness you prefer. Ghee - 2 tbsp. Poppy Seeds - 2 tbsp. Cardamom - 4-5 pods. Freshly Grated Coconut - 1/4 cup. Cashews, Raisins - 1/4 cup. 1 Fry the moong dal with 1 tbsp ghee in a pan until the colour of the dal slightly deepens and it gives out a nice aroma. 2 Then pressure cook the moong dal with water until completely cooked. Serve hot, warm or chilled. Subscribe to: Posts (Atom). Sad day for racing.
recipes-i-love.blogspot.com
Recipes I Love: January 2011
http://recipes-i-love.blogspot.com/2011_01_01_archive.html
Monday, January 31, 2011. Lemonade with a hint of ginger-mint. A perfect drink for the hot summers! Mint leaves - 8. Ginger - 1/4 inch piece. Sugar - 6 tbsp. Juice of one Lemon. Black Salt - as desired("kala namak" u can easily get it in any Indian store). 1 Crush mint leaves, ginger in 1/2 glass of water and bring it to a boil. 2 Strain the water and place it in a large bowl. 3 Add lemon juice ,salt and sugar. Stir well until the sugar get dissolved. Add Chilled water. Tuesday, January 25, 2011. Onion -...
recipes-i-love.blogspot.com
Recipes I Love: Mint Coriander Chutney
http://recipes-i-love.blogspot.com/2010/03/mint-coriander-chutney.html
Monday, March 15, 2010. Yields: 2 1/2 cups. Fresh coriander - 1 cup. Fresh mint leaves - 4 cups. Onion - 1 medium, coarsely chopped. Fresh lemon juice - 1/3 cup. Green chillies - 2, seeded. Water - 2 tbsp. Salt - to taste. Red chilli powder - to taste. 1 In the food processor, blend the coriander, mint leaves, onion, lemon juice, green chillies and water until the consistency is like a ketchup. 2 Season to taste with salt and red chilli powder. Subscribe to: Post Comments (Atom). Sad day for racing.
recipes-i-love.blogspot.com
Recipes I Love: November 2010
http://recipes-i-love.blogspot.com/2010_11_01_archive.html
Friday, November 12, 2010. Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot. Cottage cheese - 400 gms,cut into 1 inch cubes. Ginger - 1 inch. Garlic - 4-5 cloves. Green chillies - 2-3. Oil - to deep fry. Onions - 2, medium. Ghee - 2 tbsp. Bay leaves - 2. Cinnamon - 1 inch stick. Green Cardamoms - 4-5. Yogurt - 1 cup, whisked. Coriander powder - 2 tbsp. Cumin powder - 1 tbsp. Salt - to taste. Fresh coriander leaves, finely chopped - 2 tbsp. Fresh mint leaves, chopped - 1 tbsp.
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Recipes I Love: August 2013
http://recipes-i-love.blogspot.com/2013_08_01_archive.html
Monday, August 12, 2013. Basmati rice - 1 cup. Coriander leaves - 1 cup tightly packed and a handful. Onion -1 cup, chopped. Ginger - 1 inch piece. Green chilli - 2-3. Cumin seeds -1 tsp. Ghee - 1 tbsp. 1 Wash, drain and soak the basmati rice in warm water for about 10 minutes. 2 Pressure cook the rice with 2 cups of water and 1 tbsp of oil. Once the rice is cooked, cool slightly and then fluff up to separate the grains. Serve with raitha or papad. Monday, August 5, 2013. Ladoo Besan - 2 cups. 4 Mix this...
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Recipes I Love: June 2010
http://recipes-i-love.blogspot.com/2010_06_01_archive.html
Monday, June 28, 2010. Tomato, Scallion and Cilantro Salad. Known as "cachumbar", this salad relish is most commonly served with Indian curries.There are many versions; this one will leave your mouth feeling cool and fresh after a spicy meal. Tomatoes - 3 ripe. Scallions - 2, chopped. Sugar - 1/4 tsp. Cilantro - 3 tbsp, chopped. 1 Remove the though cores from the tomatoes with a small, sharp knife. 2 Halve the tomatoes, remove the seeds and dice the tomato flesh finely. Subscribe to: Posts (Atom).
