Mint Rice by Lahari Recipe Link

Mint Rice by Lahari Recipe Link

Pudina(Mint)­2 bunches

Chillies­2

GingerGarlic Paste­1 tablespoon

Cumin­1 Tablespoon

Cashewnuts­Few

Ghee­2 big spoons

Bastmati Rice­1 glass(serves 2)

Grind mint and chillies.Fry the mixture in a pan until raw odour is gone.Cook rice separately.Fry ginger garlic paste ,add cashewnuts and cumin.Fry until cashews turn golden brown.Add the mixture to the rice.Then add the mint mixture,add salt as required.Mix well and serve hot

Pic courtesy:mahanandi..well the recipe is different Batata Poha by Anu Recipe Link

Ingredients:

* 2 cups poha (thick flattened rice) * 1 medium onion * 1 medium size potato cut into small pieces * 1­2 green chilies or paste * 1­2 Garlic or paste * 1/2 tsp turmeric powder * 1 tsp mustard & jeera seeds * Peanuts some grated * juice of 1 small lime/lemon * a few curry leaves (5­6) * salt to taste * a pinch of sugar (optional) * chopped corainder leaves, for garnish * Asafoetida ­1 pinch * Oil 2 tbsp

Method:

* Take a large bowl and soak the poha in water for just 2 min. Gently wash the poha and drain all the water immediately. Set aside for 15 mins. * While the poha softens, peel and finely chop the potato into small pieces. Finely chop the onion and green chilies as well * Heat 2 tbsp oil in a pan * Add the mustard seeds , jeera and when they pop add the curry leaves, Asafoetid, chopped potato and close the vessel with lid for 7 to 10min until potato get cooked, then and add chopped green chillies and garlic paste * Add the salt, and turmeric powder , grated peanuts and stir well. * Add the soaked poha left at a side. * Cover the pan with a lid and let poha steam for 5 to 7minutes. * When the poha is well cooked, turn off the flame. * Add the lemon juice, sugar and mix well. * To serve, garnish with fresh chopped onion and coriander leaves. * You can serve it with pickle or chutney of your choice, One can also have with Tea or Coffe or any fav cold drink.

Note: one can add peas, corn or carrot as well with potatoes for variation. Also one can even add onion to cook with potatoes but I think its more delicious when we add onion after on it. Pacchadi by Pavan Recipe Link

I am giving the recipe (Entry for Sab's Food Festival???) for this pacchadi as how my dad used to make. I was told that usually children run away when serving this chutney, but we as kids were always longing to eat (drink) this. May be it's better to make it this way to cater for all:

(pic coutesy:http://indiacuisine.blogspot.com/2006/03/ugadi­pachadi­andhra­delicacy.html)

Ingredients:

Neem flower Grated Green Mango Grated Coconut Jaggery Salt Green Grapes (seedless preferable) Oranges Tamarind Green chilly paste (or red Chilli powder) Sugarcane Juice Ripe Banana pieces

Preparation of Neem flower powder: Collect about 100 gms of tender neem flower and powder them between your palms and pass through a sieve to remove any fibres, etc .

How To: After soaking tamarind and jaggery in a good amount of water (so that the water tastes sour) for about 15 minutes, extract tamarind juice by squeezing the pulp and straining the juice from it. Filter out the waste. Cut the grapes and orange into small pieces and add to the water. Add the neem powder which you prepared earlier to the water. Add a little bit salt and the green chilly paste along with the sugarcane juice and banana pieces. Mix the grated green mango and coconut. The fruit salad, oops the Ugadi traditional pacchadi is ready to be served...Drink or eat, it's upto you... Have loads of apetite. And don't forget to search for all the 6 tastes that the pickle boasts of. Suji Cones by Ashuna Recipe Link

I have tried this recently...when my brother asked me to make something special other than the usual pizza's i make.. i didnt know what to do..because all i had was

1 cup suji,

1 cup buttermilk, some grated carrot,grated coconut powder

2 red chillies,jeera,mustard seeds,asafoetida,curry leaves,coriander, little groundnut powder, pepper, little amchoor powder(dry mango powder)

5­7cashews, red chilly powder, a pinch of baking powder, garam masala, finely chopped green chillies, salt, oil.

And ofcourse,i had some small glasses with me..!

Now,i was thinking..what should i cook up with these things now..?? there is nobody at home to go the market and fetch me something..!! then i came up with a new recipe..!

All i did was...

1) Put some oil(about 3­5 table spoons) in a pan and heat it. 2)Add 2 red chillies(you have to cut them in to small pieces..you cant add them as a whole..!),jeera,mustard seeds,asafoetida,curry leaves,coriander,finely chopped green chillies,cashews(break these into pieces),groundnut powder(fry ground nuts without oil and then grind it).

3)Then add suji and fry till the aroma comes.

4)Take this in a bowl and then add buttermilk..(see to it that the mixture isnt hard..it should be a bit watery because suji,when soaked,swells. At the same time,dont make it too watery.)

5)Add little garam masala,salt,a pinch of baking powder,little bit of amchoor(dry mango powder) and mix it and let it stay till the mixture hardens a bit.

6)After the mixture hardened, take the small cone shaped glasses and apply oil to the inner walls of the glass(so thst the mixture wont stick to the glass)...

7)Then,put a layer of some grated carrot and then grated coconut powder,and then little bit of groundnut powder in the glass.

8)Add the mixture to the glass and cover the top of the glass with aluminium foil.

9)Take a cooker,put little water in it and put these glasses inside the cooker and let it cook for 10 minutes without the weight(whistle) on the cooker.

10)Now,take out the glasses and turn them upside down. And you have the cones ready..!! my brother found them beautiful and at the same time tasty...!! He ate all of them with tomato sauce(you can have this with pudina chutney too..)

Well,this is what i tried..it came out to be good...! Prawn's Biryani by Ashuna Recipe Link

I m on a cooking spree...!! LOL..

So these days i m just cooking cooking and cooking...!! My brother is here with me..since his exams were over..He is a non­vegetarian and me a vegetarian..

He always rates my cooking..!!

Akka..this is ok..this good and this is bad..! Ofcourse..he never said.."Akka..this is bad..!" He always loved my style of cooking..!

He loved prawns since childhood.. knock..knock..someone is at the door..!

Thats my uncle..with a packet..

I was wondering what it was..and my brother was excited and shouted.."Fresh Prawns akka...!!" i thought...uhh..uhh..again work in the kitchen for me..!! so..here is what i made..prawns biryani..!

So..you need..

All the masala items..(elachi..loung..etc..etc..what all you want to add..)

1­2 tea spoons Shajeera

2­3 onions,cut length wise..

7­10 green chillies.

Ginger garlic paste..

1 tsp Garam masala.

7­10cashews.

1 cup prawns.(This is your wish..need more prawns in biryani..you can add more..but 1 cup is equivalent to 1/4 kg)

Red chilly powder. 1/2 cup Pudina.

1/2 cup coriander.

1 cup long rice.(the one you use for biryani's)

2 cups water for 1 cup rice.

Oil

Salt to taste.

Now,

1) Take a cooker or a deep bottomed pan.

2) Put 7­10 teaspoons of oil to fry the prawns.

3)Add ginger garlic paste,turmeric and little salt to prawns and fry them in this oil.

4)fry till golden brown..dont fry too much.Remove them and keep aside.

5) Now,in a cooker or a deep bottomed pan,add 7­10 teaspoons oil and if you want you can add some ghee too.(for taste)

6)After th eoil is heated,add masala things,Shajeera,onions,Green chillies(cut length wise) Ginger garlic paste,Cashews.

7)Let all these fry.

8)Add 1 spoon garam masala.

9)Then add the prawns you previously fried and kept aside..

10) Add red chilly powder(i added 1­2 spoons.This depends on the amount of spicyness you can take)

11)Add pudina and coriander leaves.

12)let these fry for 3 minutes or so.

13)Add 1 cup rice and fry it for 5minutes.(This ensures that the rice in biryani will not stick)

14)Pour 2 cups water.(remember..1 cup rice,2 cups water) 15)Add enough salt.

16)If its a cooker,let two whistles come.Otherwise cook till the water disappears and rice is cooked in the pan.

And yes....your prawns biryani is ready..!! serve it hot with any good curry or it goes well with raitha..

Hope you ll love this..! Leche Flan by Pinkipop Recipe Link

From my previous blog , Sabiha suggested that i should post the creamylicious recipe of the leche flan i made.So here's the recipe..get ready with the activation of your taste buds and your salivary glands!

Sensuous… luscious.. seductive…irrisistable... heavenly this is how I describe these leche flans !

Leche Flan

12 egg yolks 2 x 400 gm cans evaporated milk 1 x 400 gm can condensed milk 1 tsp vanilla extract or lemon zest (optional) sugar

1. Put about 1­2 Tbsp sugar in each of the metal molds (this will depend on how big they are). Place the molds one at a time on a cooker hob and melt the sugar gently. Let it caramelise and melt to a golden brown ­ DO NOT BURN IT. Swirl it around the mold so that there is just a thin film covering the bottom. Remove from heat and cool completely. (Caramelised sugar will harden and crack.) 2. Mix the egg yolks, milks, and flavouring gently. Do not whisk, you don't want to have bubbles in it to result in a smooth set custard. 3. Strain the mixture while pouring it into the metal molds with caramelised sugar. 4. Cover tightly with foil, parchment paper, or plain paper. Secure by tying a string or rubber band in its circumference. 5. Steam in medium­low heat for 1 hour. 6. Remove from steamer and cool completely. 7. To serve, run a knife around the edge and invert into a serving plate. TRY IT...And you will LOVE IT !!! Spicy Stuffed Egg Recipe by Santulan Recipe Link

This is a very late entry for Sabiha Di’s Food Festival and I apologize for that. It is one of the dishes mom has come out with and I have taken a liking to it.

INGREDIENTS: ­5 Hard Boiled Eggs.

­3 Tsp. Cooking Oil

­Spices of your choice to taste (We use Turmeric Powder, Red Chilly Powder, Oregano, Salt and Black Pepper Powder) you can vary as desired.

­Seasonings such as Ketchup, Mayo etc.

PROCEDURE:

­Take the Hard Boiled eggs and cut them along their length/height.

­Scoop out the Yellow boiled yolk and try not to damage the white part.

­Take a sauce pan and add the oil in it. Let it heat a bit till vapors start forming.

­Add the Yolk you had scooped out and the spices. Mix, stir and shake well so that the egg yolk is evenly spiced. You can choose the spices as you desire.

­Turn of the flame and add some ketchup or any other seasoning as you desire. Remember to mix well again.

­Now fill the hollow part created in the boiled egg white with this stuffing and garnish with Coriander leaves or grated cheese as desired.

PS: pic is illustrative of he hard boiled egg only. Still life in Chiaroscuro by Vinod Article Link

It takes great efforts to understand the visual language of the renaissance Masters like Caravaggio, Rambrant, Fragonard, Da Vinci and the like. Those days when minute details were studied religiously and translated into the two dimensional plane, the three dimensional world around them. They made use of the magical illusions played by light on objects. The meticulous use of Chiaroscuro (sharp contrast between light and shade) gave the objects a three dimensional illusory depth, and defined size, shape, weight and volume of objects.

It was an enriching learning experience to go through the entire procedure while painting this still life. It took unusually long time to complete because of the scarcity of time. There were moments of frustrations for me due to the rigidity of Gouache in renditions such as this. Those who work with gouache would understand what I say. These are the times when we feel oils stand several steps ahead of any other medium of expression. Yet I wanted to stretch the limits of Gouache, which resulted in this Still life.

In modern times there is a revival of this style, but with modern names like photo­realism, hyper­realism etc. The subjects here, as you can see, are fruits, the wholesome food known to man. The best dissert or even good for a full course dinner. Yet to see if Sabiha would include this for her Food Festival. *wink*.

“Still Life” in Gouache.

LV The perfect brownie

There are thousands of ways to prepare this delicious mouthwatering brownie, but here is my version, the one I find perfectly sticky and crunchy. It is also very quick to prepare, so no more excuses, folkies!

The original recipe from which this one evolved was from Delia Smith (one of the famous goddesses of cooking in the UK). However, her original recipe was overwhelmingly sweet to my taste, so I reduced considerably the amount of sugar without losing the texture on the end result.

So, here's what you need for it:

4oz butter (110grams)

2Oz unsweetened chocolate (50grams), broken up in tiny pieces

2 medium sized eggs, beaten

6oz (180 grams) granulated sugar (this amount was originally 8oz!!)

2oz plain flour (50 grams), sifted

1 teaspoon baking powder 1/2 teaspoon salt

4oz roughly chopped walnuts (110 grams)

Preheat the oven to 350F (180C)

Melt the butter and chocolate in a saucepan placed over simmering water.When all homogenized, remove from heat, add the rest of the ingredients and mix well.

Get an oblong tin of 7x11 inches (18x28 cm), coat it with a little butter, place a sheet of baking paper in it (making sure you bring it up around the edges) then pour in the mixture.

Pop in the oven for 25 minutes. By this stage the centre will be still a little runny, but it will firm up as it cools. Don't over cook, otherwise it will become dry after cooling. Let it cool in the tin for fifteen minutes then cut it up in nice size squares (2 inches approx.)

Let the squares cool on a wire rack.

They are amazing, believe me. You won't regret it. And so very easy to pepare. N­JOY !