Natural Glow
October 30th, 2006
Use this face mask for a natural glow: Mix one tbsp milk powder, two tbsps honey, the juice of half a lime and a pinch of turmeric. Apply the paste on your face and neck. Leave it on till it dries, and rinse. Follow this beauty routine two to three times a week, and you will notice a difference in your complexion.

 

Prune and spinach kebab
October 29th, 2006
8 prunes 2 medium bundles spinach 8 baby tomatoes 2 tbsp oil + to shallow fry 2 medium onions, chopped 4 green chillies, chopped 1 tbsp ginger paste 1 tbsp garlic paste Salt to taste 2 medium potatoes, boiled and mashed ½ tsp garam masala powder ½ tsp chaat masala 2-3 tbsp cornflour Blanch spinach in boiling hot water for a minute and then refresh in cold water. Chop roughly. Stuff each prune with a baby tomato and set aside. Heat oil in pan. Add onions and sauté for two to three minutes. Add green chillies, ginger paste and garlic paste and sauté for two minutes. Add spinach and mix well. Add salt, mix and remove from heat. Put the spinach mixture in a bowl. Add mashed potatoes, salt, garam masala powder and chaat masala and mix well. Add cornflour and ...

 

Boondi ki sabzi
October 25th, 2006
200 gm boondi, unsalted 2 tbsp oil ½ tsp cumin seeds 2 medium onions, sliced ½ inch piece ginger, chopped 5-6 cloves garlic, chopped ½ tsp turmeric powder 2 tsp coriander powder 1 tsp cumin powder 1½ tsp red chilli powder 3 medium tomatoes, grated Salt to taste ½ tsp garam masala powder 2 tbsp chopped fresh coriander leaves 2 stalks spring onion greens, sliced Heat oil in pan and add cumin seeds. When they begin to change colour add onions and sauté. Soak boondi in sufficient water Add ginger, garlic and sauté for a minute. Add turmeric powder, coriander powder, cumin powder, red chilli powder and stir. Add tomatoes and continue to sauté for a few minutes. Drain the water from boondi. Cook the masala on high heat. Add salt, garam masala powder, coriander leaves and boondi. Mix and cook ...

 

Poha cutlets
October 25th, 2006
1 cup pressed rice (poha) 3 medium potatoes, boiled and mashed 2 tbsp oil + to deep fry ½ tsp cumin seeds ½ tsp mustard seeds 1 medium onion, finely chopped 2 tbsp refined flour (maida) 1 tsp red chilli powder 2 green chillies, finely chopped ¼ tsp turmeric powder Salt to taste 2 tbsp chopped fresh coriander leaves 10 cashewnuts, chopped 1 tbsp lemon juice Soak the poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, onion, two tablespoons of refined flour and roast for two to three minutes. Add red chilli powder, green chillies, turmeric powder, stir and mix well. Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes, salt, coriander leaves, cashewnuts and lemon juice. Mix well. Divide the mixture into 8- 12 equal portions and ...

 

Spring Onions & Potatoe stuffed Prantas
October 25th, 2006
Hare pyaaz aur aloo ka parantha 5-6 spring onions with greens, finely chopped 1½ cups whole-wheat flour (atta) 2 green chillies, chopped ½ tsp carom seeds (ajwain), crushed Salt to taste 2 medium potatoes, boiled and mashed 1 tsp red chilli powder 2 tbsp chopped fresh coriander leaves ¼ cup yogurt 2 tbsp oil Ghee as required Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for 15 minutes. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five minutes. Roll out into medium thick paranthas. Heat a tawa and place a parantha on it. Cook on medium heat for two ...

 

Masaledar Tofu Bhurji
October 12th, 2006
Ingredients: 300 gms Tofu (beancurd), 2 medium sized onions, I inch knob ginger, 2 medium sized tomatoes, 2 green chillies, 2 capsicums, ¼ cup fresh coriander leaves, 1½ tsps oil, 1 tsp cumin seeds, 1 tbsp coriander powder, 1 tsp red chilli powder and salt to taste. Method: * Drain tofu, crumble into small pieces. * Peel and finely chop onion and ginger. Wash and finely chop tomatoes and coriander leaves. Wash, remove stem, de-seed, finely chop green chillies and capsicum. * Heat oil in a non-stick pan, add cumin seeds, cook till they start to change colour. Add chopped onion, ginger, green chillies. Stir-fry till translucent. * Dissolve turmeric, cumin, coriander, red chilli powder in ½ cup water, add to pan. Cook on medium heat for 30 seconds, stirring ...

 

Split ends
October 12th, 2006
Trim your hair regularly. Do not wash your hair with warm water. Add one tsp of lavender oil to a bottle of castor or coconut oil. Heat the mixture, and massage it into your scalp at night. Rinse in the morning. Follow this beauty routine at least twice a week. Hair fall: Mix the milk of half a coconut with the juice of half a lime. Massage it into your scalp. Leave it on for six hours, and rinse.

 

Matar ki kachori
October 12th, 2006
For covering 1½ cups refined flour (maida) Salt to taste 5 tbsp pure ghee Oil to deep fry For stuffing 1 tbsp oil 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp fennel seeds (saunf) 2 green chillies, finely chopped 1 cup green peas, blanched and crushed A pinch of asafoetida 1 tbsp Bengal gram (chana dal), roasted and powdered 1 tsp garam masala powder ½ tsp chaat masala Salt to taste 2 tbsp fresh coriander leaves, finely chopped Place maida and salt in a bowl. Add pure ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and ...

 

Stuffed dahiwadas
October 12th, 2006
For wadas 1 cup black gram split (dhuli urad dal) Salt to taste A pinch of asafoetida 1 tsp cumin seeds Oil to deep fry For stuffing 2 one-inch pieces ginger, cut into thin strips 1½ tbsp raisins 8-10 cashewnuts, crushed 2 green chillies, finely chopped 2 tbsp fresh coriander leaves, finely chopped For yogurt mixture 2½ cups yogurt, whisked and chilled Salt to taste ½ tsp rock salt (kala namak) 1 tsp red chilli powder ½ tsp cumin powder, roasted To serve 1 tsp red chilli powder 1 tsp cumin powder, roasted ½ cup date and tamarind chutney ¼ cup fresh coriander leaves, chopped Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. Fry a small portion ...

 

Stuffed dahiwadas
October 12th, 2006
For wadas 1 cup black gram split (dhuli urad dal) Salt to taste A pinch of asafoetida 1 tsp cumin seeds Oil to deep fry For stuffing 2 one-inch pieces ginger, cut into thin strips 1½ tbsp raisins 8-10 cashewnuts, crushed 2 green chillies, finely chopped 2 tbsp fresh coriander leaves, finely chopped For yogurt mixture 2½ cups yogurt, whisked and chilled Salt to taste ½ tsp rock salt (kala namak) 1 tsp red chilli powder ½ tsp cumin powder, roasted To serve 1 tsp red chilli powder 1 tsp cumin powder, roasted ½ cup date and tamarind chutney ¼ cup fresh coriander leaves, chopped Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. Fry a small portion ...

 

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