vaishnavacooking.blogspot.com

MY SATVIK KITCHEN

OFFERING FOOD TO KRISHNA. Thursday, 6 August 2015. Paneer (cottage cheese sliced into thick cubes) - 1/2 kg. Capsicum (chopped) - 1 medium sized. Red bell pepper - 1 medium sized. Yellow bell pepper - 1 medium sized. Tomato puree - 200 grams. Tomatoes (chopped) - 2. Cabbage (chopped) - 1/2. Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste). Black Pepper - 1/2 teaspoon. Dhaniya (coriander) powder - 1 teaspoon. Soya sauce - 1 teaspoon. Tomato Ketchup - 1-2 teaspoons. Oil - for deep frying.

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OFFERING FOOD TO KRISHNA. Thursday, 6 August 2015. Paneer (cottage cheese sliced into thick cubes) - 1/2 kg. Capsicum (chopped) - 1 medium sized. Red bell pepper - 1 medium sized. Yellow bell pepper - 1 medium sized. Tomato puree - 200 grams. Tomatoes (chopped) - 2. Cabbage (chopped) - 1/2. Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste). Black Pepper - 1/2 teaspoon. Dhaniya (coriander) powder - 1 teaspoon. Soya sauce - 1 teaspoon. Tomato Ketchup - 1-2 teaspoons. Oil - for deep frying.

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MY SATVIK KITCHEN | vaishnavacooking.blogspot.com Reviews

https://vaishnavacooking.blogspot.com

OFFERING FOOD TO KRISHNA. Thursday, 6 August 2015. Paneer (cottage cheese sliced into thick cubes) - 1/2 kg. Capsicum (chopped) - 1 medium sized. Red bell pepper - 1 medium sized. Yellow bell pepper - 1 medium sized. Tomato puree - 200 grams. Tomatoes (chopped) - 2. Cabbage (chopped) - 1/2. Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste). Black Pepper - 1/2 teaspoon. Dhaniya (coriander) powder - 1 teaspoon. Soya sauce - 1 teaspoon. Tomato Ketchup - 1-2 teaspoons. Oil - for deep frying.

INTERNAL PAGES

vaishnavacooking.blogspot.com

1

MY SATVIK KITCHEN: March 2015

http://vaishnavacooking.blogspot.com/2015_03_01_archive.html

OFFERING FOOD TO KRISHNA. Wednesday, 18 March 2015. Curd - 100 ml. Capsicum (finely chopped) - 1/2. Cucumber (finely chopped) - 1/2. Tomato (finely chopped) - 1/2. Salt - 1/4 teaspoon. Black pepper powder - 1/4 teaspoon. Red chilli powder - 1/4 teaspoon. First we prepare hung curd. For hung curd, tie normal curd in a muslin cloth and tie it around a tap. Let it remain there for 4-5 hours. After 4-5 hours, squeeze the cloth a little to get rid of any excess water. Hung curd salad is ready to serve. Sugar ...

2

MY SATVIK KITCHEN: December 2014

http://vaishnavacooking.blogspot.com/2014_12_01_archive.html

OFFERING FOOD TO KRISHNA. Saturday, 27 December 2014. AALU KULCHA (POTATO STUFFED BREAD). AALU KULCHA (POTATO STUFFED BREAD. Maida - 2 cups. Wheat flour - 1 cup. Powdered sugar - 1 teaspoon. Curd - 1/2 cup. Salt - 1/2 teaspoon. Baking powder - 1 teaspoon. Potatoes (boiled and mashed) - 4-5. Ginger ( grated) - 1/4 inch. Coriander powder - 1 teaspoon. Red chilli powder - 1/4 teaspoon. Amchoor powder - 1/4 teaspoon. Garam masala powder - 1/4 teaspoon. Green chillies chopped - 1. Oil - 1-2 tablespoons. Tomat...

3

MY SATVIK KITCHEN: MOONG DAL KACHORI & AALU KI SABZI

http://vaishnavacooking.blogspot.com/2012/05/moong-dal-kachori-aalu-ki-sabzi.html

OFFERING FOOD TO KRISHNA. Sunday, 27 May 2012. MOONG DAL KACHORI and AALU KI SABZI. MOONG DAL KACHORI and AALU KI SABZI. Chilling cold water to knead the dough. Red chilli powder-1/4 teaspoon. Oil for deep frying. Take maida and add oil to it. Mix well with the hands and then add 1/2 teaspoon salt and ajwain.Mix well. Knead the dough for kachoris using chilling cold water. Don't knead it too much, just use a light hand. Keep it aside for around 20 mins. 65279;Wash the moong dal and let it dry completely.

4

MY SATVIK KITCHEN: RECIPES INDEX

http://vaishnavacooking.blogspot.com/p/recipes-index.html

OFFERING FOOD TO KRISHNA. MACARONI PASTA (SOUTH INDIAN STYLE). ALFREDO PASTA (WHITE SAUCE). POTATO SPINACH TIKKI WITH MC DONALD'S STYLE MAYONNAISE DIP. VEG HOTDOGS - STUFFED WITH PANEER. VEG HOTDOGS-STUFFED WITH VEGGIES. POHA - EASY BREAKFAST RECIPE. VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP. AALU PALAK KE PAKODE. MAGGI (ALL TIME FAVOURITE). MOONG DAL KACHORI and AALU KI SABZI. MACARONI WITH CHEESE (INDIAN STYLE). SPICY and SOUR POTATOES (DRY). DAL FRY (DHABA STYLE). DUM AALU (STUFFED WITH PANEER).

5

MY SATVIK KITCHEN: KADHAI PANEER

http://vaishnavacooking.blogspot.com/2015/08/kadhai-paneer.html

OFFERING FOOD TO KRISHNA. Thursday, 6 August 2015. Paneer (cottage cheese sliced into thick cubes) - 1/2 kg. Capsicum (chopped) - 1 medium sized. Red bell pepper - 1 medium sized. Yellow bell pepper - 1 medium sized. Tomato puree - 200 grams. Tomatoes (chopped) - 2. Cabbage (chopped) - 1/2. Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste). Black Pepper - 1/2 teaspoon. Dhaniya (coriander) powder - 1 teaspoon. Soya sauce - 1 teaspoon. Tomato Ketchup - 1-2 teaspoons. Oil - for deep frying.

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MY SATVIK KITCHEN

OFFERING FOOD TO KRISHNA. Thursday, 6 August 2015. Paneer (cottage cheese sliced into thick cubes) - 1/2 kg. Capsicum (chopped) - 1 medium sized. Red bell pepper - 1 medium sized. Yellow bell pepper - 1 medium sized. Tomato puree - 200 grams. Tomatoes (chopped) - 2. Cabbage (chopped) - 1/2. Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste). Black Pepper - 1/2 teaspoon. Dhaniya (coriander) powder - 1 teaspoon. Soya sauce - 1 teaspoon. Tomato Ketchup - 1-2 teaspoons. Oil - for deep frying.

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